1 |   Main Dish

Reborn Mexican Corn

After going to one of my favorite Mexican restaurants, I decided to see if I could replicate their Mexican street corn, which was deliciously creamy and a little spicy. The only problem with the corn is that we wanted to eat it all the time. I'll tell you the secret to cooking sweet, tender corn and give you a few tips on cutting it off the cob. You'll feel a little spoiled by this exquisite yet simple meal.

2 |   Salad

Magnifico Mango Salsa

My husband and I used to live in Australia where they had the juiciest mangoes I've ever had. Since the mangoes were so delightful, I began adding them to many recipes. While Mexican food is not very common down-under, they do know a thing or two about beautiful fruit. I'll share with you a few tricks that my Aussie friends taught me about choosing ripe mangoes and cutting them.

3 |   Side

Easy Peasy Lime Squeezy Guacamole

I love the simple pleasure of eating a rich, buttery avocado. Guacamole is a great way to enjoy them. Grocery store guacamole can have unnecessary ingredients often making it unhealthy so I prefer to make my own. I like to have the avocado speak for itself and really shine through. With "Easy Peasy Lime Squeezy Guacamole" the avocado is just enhanced by a few simple ingredients. I'll also give you hints on chopping the avocado with less mess.

4 |   Dessert

Bona Fide, Crazy Fried Bananas

I'm not a big chocolate fan so I'm always looking for sweet treats that don't include it. When I tell people about my chocolate avoidance, they are shocked that I could survive life without it. I do have my ways. I love fruit! Fruit for dessert is a simple, light end to any meal. Now that I've told you my take on chocolate, feel free to email me to correct my life-long mistake. But first, try this scrumptious alternative, and you too may be a convert.

four cobs of corn

1 tablespoon butter

2 tablespoon lime juice

1-2 dashes of cayenne, more if you like it spicy

3 tablespoons greek yogurt

1/4 cup fresh grated parmesan cheese

1/3 cup finely chopped cilantro

salt to taste

Want to make this dairy or gluten-free? This is already a gluten-free recipe. It's also easy to make it dairy-free simply omit the yogurt, butter and cheese. Earth Balance and Smart Balance both are awesome dairy free spreads and can be used instead of the butter. If you would like a little creaminess, add Tofutti Sour Supreme instead of the yogurt.

Make ahead option– This Mexican corn can be stored in an airtight container in the fridge for 3-5 days. It's so delicious don't feel guilty if you eat it straight from the container!

The Simple Steps...

1. Cook the corn.

• My Method: Fill a large pot half way with water. Make sure the pot is big enough for the corn cobs to fit. You can also cut the corn cobs in half to fit into a smaller pot.
• Bring water to a rapid boil and add a tablespoon of salt to the water. Place all the corn in the water at once and cover the pot. Cook for 4 minutes, but no more than that. Corn can be over-cooked easily, which causes it to get chewy or tough.
• Strain off the water and set the corn aside to cool just a bit.

2. Cut the corn. 

• My Method: Once it's cool enough to handle, get a sharp knife, a small bowl, and a large bowl. Place the small bowl upside-down in the bottom of the large bowl.
• To cut the corn off the cob, hold the corn vertically with the big part down firmly on the upside-down small bowl. Holding the small end straight up, cut down the full length of the corn with an even stroke.
• Turn the cob and cut down the length of the corn the same as before. Continue for each piece of corn.
• Click here to watch my quick tip video on cutting corn off the cob.

3. Melt the butter on low in the same pot you just emptied. Add the corn, lime juice, and cayenne to the butter.

4. In a medium bowl, mix yogurt, cheese, and cilantro. Then add the corn mixture to the medium bowl and stir until combined.

5. Parmesan cheese can add enough salt to your food, but you'll need to taste the corn mixture to know for sure. If you like salty food, add 1/8 of a teaspoon of salt to the corn, stir, and taste again.

3 medium tomatoes, chopped

1 mango, chopped

1 hass avocado, chopped

1/2 medium red onion or sweet vidalia onion, finely chopped

1/4 cup chopped fresh cilantro

1 jalapeño, diced

2 tablespoons fresh lime juice

1/2 teaspoon salt

Want to make this dairy or gluten-free? There's no need to stress tonight. This is dairy-free and gluten-free!

When is a mango ripe? Ripe mangos will sometimes have a fruity aroma at their stem ends. They have a rich mango smell when they are ready to be eaten. Press the mango by the stem gently with your thumb. A ripe mango will give in slightly, with gentle pressure. The softer it is, the more ripe it is. One day a mango can be ripe and the next it can be overripe. Pay attention, and use it when it's ripe. You will be rewarded with a sweet, juicy new favorite fruit!

The Simple Steps...

1. Rinse and chop the tomatoes, cilantro, and jalapeño.

2. Cut the Mangoes.

• My Method: To cut the mangoes, get a sharp large knife and cutting board. Mangoes have a large thin, oblong seed in the center. The key to getting the fruit is to cut as close to the seed as possible.
• Hold the mango by the stem end and place the bigger end on the cutting board. Slice down along the seed. Then slice down the other side of the mango also along the length of the seed. You'll have two mango "cups."
• Place them skin side down on the cutting board. Use your knife to cut the mango every 1/2 inch length wise then again every 1/2 inch width wise, but don't go through the skin.
• Then push on the skin side of the mango so the flesh pops out and the skin is inverted. Cut the 1/2 inch pieces off the skin and into a mixing bowl. Do the same for the other mango "cup."
• Finally, peel the skin off the mango that is still attached to the seed. and cut the extra mango flesh off and add that to the mixing bowl.
• Click here to watch my quick tip video on cutting mangoes.

3. Add all the ingredients except the salt to medium mixing bowl. Stir and taste.

4. Add 1/4 teaspoon of the salt. Then taste the salsa to decide if you need any more.

2 Hass avocados

juice from 1/2 of a lime

1/2 teaspoon garlic powder

1/2 teaspoon salt

Want to make this dairy or gluten-free? Once again, this is gluten-free and vegan.  It's so buttery delicious that you aren't missing out on anything!

Make ahead option– I don't like to make my guacamole too far ahead because it can turn a little brown. Lime juice does help to keep it looking fresher for longer, but I also mix in a few sprinkles of Ball Fruit-Fresh which protects against browning for hours!

The Simple Steps...

1. Cut the avocado.

• My Method: Cut the avocados in half then hold each half and twist. Hold the half avocado in your hand. Using a spoon, scoop the buttery, green flesh out of both avocados into a small bowl.
• Click here to watch my quick tip video about cutting avocados.

2. Cut and juice the lime.

• My Method: Roll the lime on the counter using medium pressure. Then cut it in half and squeeze the juice onto the avocado in the bowl. Rolling it first makes it easier to get all the wonderful juices out.

3. Sprinkle the garlic powder and salt onto the avocado.

4. Using a potato masher or fork, mash the avocado together with the other ingredients.

5. Taste. Does it need more lime or salt? For more lime, add a teaspoon of lime juice at a time and taste it. For the salt, add 1/4 teaspoon at a time and taste it to check for the right flavor.

3 tablespoons butter

3/4 cup pineapple juice

1/4 cup brown sugar

1 tablespoon lime juice

4 small bananas

vanilla ice cream or frozen yogurt, optional

Want to make this dairy or gluten-free? This is a gluten-free delectable dessert! Use the same amount of coconut oil instead of butter for a heavenly dairy-free option.

Make ahead option– No need to make this ahead. This dessert takes only 12 minutes!

The Simple Steps...

1. Place the butter into a medium sauté pan over medium heat. Allow the butter to melt and bubble. It will start to turn brown. Keep a close eye on it. Butter does burn quickly.

2. Add the pineapple juice, brown sugar, and lime juice to the pan. Cook for 6 minutes over medium-high heat. The liquid should become thick and syrupy.

3. Slice the bananas and fry in the syrup for 2 minutes then turn them over and fry for another 2 minutes.

4. Always taste what you are cooking to check the flavors. A pinch of salt in this syrup can cut the sweetness.

5. Finally, scoop ice cream or frozen yogurt into a small bowl and top with this scrumptious syrup.