Friday, April 27, 2012

Oatmeal Chocolate Chip Cookies

1/2 c. coconut oil, virgin, unrefined (solidified- you may have to put it in the refrigerator to do this)
3 c. rolled oatmeal
1 1/2 c. whole wheat flour
1/2 c. raisins
1/2 c. 60% cacao dark chocolate chips
1 c. honey
2 eggs
1 tsp. vanilla extract
1 tsp. pumpkin pie seasoning
1 tsp. baking soda
1/2 tsp. salt

Preheat oven to 350 degrees F. In large mixing bowl, using an electric mixer, cream together coconut oil, honey, eggs and vanilla until there are no longer lumps from the coconut oil. (You may have to mash the lumps with a fork!)

Using a spoon, mix the flour with the salt, pumpkin pie seasoning, and baking soda. Add the dry ingredients to the wet ingredients, using an electric mixer. Using a spoon fold in the oats, raisins, and chocolate chips.

Scoop with a spoon and make medium sized cookies. Place on a non-greased baking sheet. You may have to flatten cookies a little with the back of a spoon. Bake about 10 minutes until the cookies are lightly golden. Try not to over bake the cookies as they will become hard. Let cookies cool for a few minutes then remove from baking sheet. 

Quick and Easy Restaurant-Style Salsa

1- 14 oz can diced tomatoes (I used 1/2 whole tomatoes)
1- 10 oz can orginal Rotel
1/2 small onion, roughly chopped
1 clove garlic, peeled and smashed
1/2-1 jalapeno, seeded or not (depends on how spicy you like it)
1 teaspoon honey
1/2 teaspoon salt
1/4 teaspoon ground cumin
small to medium size handful of cilantro, washed
juice of 1 lime

Put all the ingredients in the base of a food processor or good blender and pulse to combine for 30 seconds or so until all the ingredients are finely chopped and salsa is desired consistency. Taste for seasoning and adjust to taste. Serve with chips or over tacos.

Wednesday, April 25, 2012

Dark Honey Cake with Salted Caramel Sauce and Whipped Cream

1 ¾ cups honey
2/3 cups shortening
2 eggs
2 ½ cups flour (gluten free or gluten filled)
2 teaspoons baking soda
1 teaspoon salt
5 tablespoons unsweetened cocoa
¼ cup water
1 teaspoon vanilla
1 ¼ cup ice water
Preheat oven to 350 degrees. Grease and flour a 9 x 13 inch rectangular pan.
In the bowl of a standing mixer (or with a handheld mixer) cream together the honey and shortening. Add eggs and mix well to fully combine. 
In a separate bowl, sift together the flour, baking soda and salt. Set aside. 
In a small bowl place unsweetened cocoa and the ¼ cup of water. Whisk to combine. Add to the honey-shortening-egg mixture and mix to fully combine. Add flour alternating with ice water to the honey mixture until fully combined. (Note: I felt the batter seemed more liquid than traditional cake batter though it baked perfectly to a light cake.) Pour into prepared cake pan and bake 35-40 minutes until toothpick comes out clean (Note: original recipe specified 45 minutes but my cake was done between 35-40 minutes).

    1 cup sugar
    1/4 cup water
    3/4 cup heavy cream
    3 1/2 tablespoons unsalted butter
    1 teaspoon sea salt
In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves. Increase the heat and bring to a boil, without stirring. If necessary, use a wet pastry brush to wash down any crystals on the side of the pan. Boil until the syrup is a deep amber color, about 5 to 6 minutes.

Remove the sugar from the heat and carefully whisk in the heavy cream. The mixture will bubble. Stir in the unsalted butter, and salt. Transfer the caramel to a dish and cool.

*Cook's Note: The salted caramel sauce will keep in the refrigerator up to 2 weeks. Reheat before serving.

To assemble: Drizzle a bit of Salted Caramel Sauce over a slice of the Dark Honey Cake and top with a dollop of whipped cream. For a lighter cake, skip the sauce and enjoy the cake solo with a bit of whipped cream.

Orzo with Chicken and Asiago

1 1/2 cans chicken broth (24 oz total)
1 1/4 cups uncooked orzo (rice-shaped pasta)
1 Tablespoon olive oil
12 ounces skinned, boned chicken breast, cut into bite-size pieces
1 cup frozen green peas, thawed
1/2 cup (2 ounces) grated Asiago cheese, divided
1/4 teaspoon salt
1/4 teaspoon dried rosemary, basil, or oregano
1/8 teaspoon black pepper

Combine water and broth in a medium-sized pot; bring to a boil. Add pasta; bring to a boil. Reduce heat; simmer 12 minutes, stirring occasionally.

While pasta is cooking, add olive oil and chicken to a medium-sized skillet. Saute until chicken is white all over. Add chicken to simmering pasta. When both are cooked through, remove from heat. Stir in peas, 1/4 cup cheese, salt, herbs, and pepper.

Top each serving with 1 tablespoon cheese. Serves 4-6.

Thursday, April 19, 2012

Breakfast Cookies

1 1/2 cups whole wheat pastry flour
1 cup old-fashioned oats
2 tablespoons ground flaxseed
1 teaspoon baking soda
1/4 teaspoon cinnamon
1/4 teaspoon salt
1 large egg
1/4 cup loosely packed brown sugar
2 teaspoons vanilla extract
1 medium ripe banana, mashed
1 1/2 tablespoon honey
1/4 cup unsalted butter, melted and cooled
2 tablespoons peanut butter, melted
1/2 cup chocolate chips
1/4 cup dried cherries (or dried fruit of your choice!)

Preheat oven to 350 degrees F. In a medium bowl, mix flour, oats, flaxseed, baking soda, cinnamon and salt together, then set aside.

In a large bowl, whisk egg and sugar together until smooth. Add in vanilla, mashed banana, honey and butter; mix until combined and somewhat smooth (it’s okay if banana chunks remain).

Gradually add in dry ingredients, mixing gently with a large spoon until the batter has come together. Stir in melted peanut butter. Lastly, add chocolate chips and cherries, mixing until distributed.

Using a 1/4 cup measure, an ice cream scoop, or even a large spoon, drop dollops of batter onto a nonstick baking sheet, placing them about 2 inches apart. Lightly flatten some. Bake for 10-12 minutes, or until set and lightly golden around the edges. Cookies will not spread much and will probably hold their form, but get a bit puffy and fat.

Wednesday, April 18, 2012

Banana, Peanut Butter and Honey Muffins

1 1/4 cups flour
1/2 cup whole-wheat flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1 ripe banana, mashed
2/3 cup plain yogurt
1 large egg, lightly beaten
1/4 cup water
1/3 cup creamy peanut butter
1/3 cup honey
1 tsp vanilla
2 tsp sugar
1/4 tsp cinnamon

Preheat oven to 375°F and line a 12-cup standard muffin pan with baking cups; coat baking cups with cooking spray.

Whisk together flours, baking powder, baking soda, salt, and cinnamon in a large bowl. Make a well in the center of the mixture.

Combine banana, yogurt, egg, water, peanut butter, honey, and vanilla in a medium bowl; whisk to combine. Add to flour mixture and stir just until combined – batter will be thick.

Fill each baking cup 3/4 full of batter. Mix together sugar and cinnamon; sprinkle evenly over muffins.

Bake for 15 minutes, until a toothpick inserted in the center comes out clean. Let muffins cool in pan on a wire rack for 2 minutes before removing from pan to serve warm or cool completely. Store muffins in an airtight container at room temperature up to 2 days.

Yield – 12 muffins

Tuesday, April 17, 2012

Imo's Pizza

2 cups + 2 tablespoons all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
2 teaspoons olive oil
2 teaspoons dark corn syrup*
1/2 cup + 2 tbsps water
16 ounces whole tomatoes, diced into fine pieces
6 ounces tomato paste
1 1/2 tablespoons sugar
1 teaspoon crushed basil
1/2 teaspoon salt
1/4 teaspoon thyme

cup white cheddar cheese, shredded
1/2 cup swiss cheese, shredded
1/2 cup provolone cheese , shredded
1 teaspoon liquid hickory liquid smoke

Italian Seasoning
2 teaspoons oregano
2 teaspoons basil
1 teaspoon thyme

To make the crust:  Mix all ingredients until thoroughly combined - dough will be very stiff (mine wasn't). Makes enough for two 12" pizza pies or one large pizza. The dough is ready to use "as is." There is no need to rise or kneed. Divide the dough in half, shape into a round ball and roll out paper thin. Sprinkle pizza pan(s) with a little cornmeal then stretch dough onto it to the edges.

After the crust, it's the sauce that begins the first real steps towards forming the total Imo's pizza experience. Imo's uses a tomato sauce mixture that has a sweet taste, but it's not so overly sweet to hide the rich tomato flavor or spices.

To make the sauce:  Combine sauce ingredients together and it's ready to use - do not precook the sauce! This makes enough sauce for about four (4) 12" pizza pies, so that should give you some idea of how much to use on each pizza (I used all of it on one large).

On top of the sweet sauce Imo's uses Provel Cheese, which is simply a blend of cheddar, Swiss and provolone cheeses with some liquid smoke flavoring. If you can't find Provel in your local market, it can be easily created as follows:

To make "Provel" cheese:  Toss all cheeses and liquid smoke until cheeses and smoke flavoring are completely incorporated. Typically, it's enough cheese for two (2) 12" pizza pies, but if you like extra-cheese you'll want to make more (I used it all on the one large pizza).

Add any additional toppings that you like.  Authentic Imo's pizza toppings include: Extra-Cheese, Onion, Green Pepper, Sausage, Hamburger, Pepperoni, Anchovy, Bacon, Black Olive, Mushroom, Canadian Bacon, Jalapenos, Pineapple, Banana Peppers, and Tomatoes.

In a professional pizza oven the meat toppings (hamburger, sausage, bacon, etc.) can usually be put on raw, but at home you'll want to fully precook the meat before assembling the pizza.

Now that you have the correct style crust, sweet sauce, smoky cheese, and generous toppings, it's ready to be lightly sprinkled with some Italian seasonings.

Italian seasoning:  Combine all the ingredients in a small mixing bowl and blend well. Sprinkle evenly over entire pizza.

While in the restaurant the pizza is baked in a pizza pan, at home you'll have the best results using a pizza stone and an oven temperature around 450 degrees. If you don't have a pizza stone, use the thinnest baking sheet you have and the lowest oven rack position. The pizza is done when the underside of the crust is a dark golden brown, and the cheese has a slight golden tint to it. Underbaking the crust will result in a limp crust, while overbaking will result in a hard, tough, burnt-tasting crust.  Getting the right baking time to produce a crisp crust will require a bit of experimentation. The amount and type of toppings you use will also affect the total baking time. A rule-of-thumb is to check the pizza after about 10-12 minutes and adjust baking time from there accordingly.

And, as a final touch to truly replicate Imo's Pizza at home, cut the pizza into tile-like squares instead of the traditional triangle slices.

*If you don't want to use dark corn syrup, you can make your own by combining 1 cup packed brown sugar and 1/4 cup water. Then measure out your two teaspoons for the crust.

Monday, April 16, 2012

Japanese Milk Bread (using the Tangzhong Method)

I got this recipe from (you can view detailed step-by-step pictures here). Japanese Milk Bread - using the Tangzhong or Water Roux Method (are you impressed?). I decided to make it because it looked cute and the recipe actually didn't appear too scary. I'm so proud of myself!

2 1/2 c bread flour
2 tsp active dry yeast
4 T sugar
1/2 tsp salt
1 egg
1/2 c milk
3 T unsalted butter
1/2 c tangzhong (see recipe below)
TANGZHONG (water roux)
1/3 c bread flour
1 c water
Make the Tangzhong: Blend the flour and water in a small sauce pan, and heat over medium heat while stirring with a whisk. As soon as the mixture thickens and swirl lines appear, remove from heat and allow to cool. (This recipe will provide a double batch of tangzhong – store the unused half in the refrigerator for your next loaf, for up to 3 days.)

In the bottom of a bread machine pan, add the milk (beaten with the egg), sugar, salt, and butter (cut into pieces). Add 1/2 c. of the cooled tangzhong.

On top of the liquid ingredients, add the flour. Make a well in the top of the flour, and put the yeast into the well. Do not allow the yeast to come in contact with the liquid ingredients in the bottom of the pan.

Using your bread machine’s dough function, allow the dough to combine, knead, and rise. (You can mix and knead by hand, but you will need to work the dough for about 15 minutes to build up the gluten in the dough, and allow it to rise in a warm location (loosely covered) for about 1 hour.)

When the dough is ready, divide it into 4 pieces. Flatten each piece into an oval with a rolling pin. (You can use a little flour to keep it from sticking – but don’t use too much or the dough will become dry.) Fold the long edges of the oval inward (in thirds). Flip over, and roll again to flatten. Then flip back over. Roll the piece from the bottom up (smooth side out) and set aside. Repeat with the remaining dough.

In a regular loaf pan, place the 4 rolls side by side (seam side down). Allow the dough to rise for another 30 minutes, until doubled. Meanwhile preheat the oven to 335 degrees. Bake for 30 minutes at 335 degrees. Remove the pan from the oven, Allow to cool for 5 minutes. Remove the loaf to a wire rack and allow to cool completely.

Sunday, April 15, 2012

Oma's Sour Cream Chicken

2 pounds chicken breasts
1 1/2 cups of dry herbed stuffing mix, the crumbles not the cubes (see homemade recipe below!)
1 cup sour cream
salt and pepper
garlic powder
1/2 cup unsalted butter, cubed

Preheat oven to 375F. Lay the chicken close together on a foil lined baking sheet. Sprinkle with salt, pepper and garlic powder. Coat with a thick layer of sour cream.Top that with the stuffing seasoned breadcrumbs and then dot with the butter. Bake for one hour. It's ready when the chicken is cooked through and the breadcrumbs are nicely browned.
3 cups breadcrumbs*
1/4 teaspoon lemon pepper
1/2 teaspoon garlic powder
2 teaspoons dried parsley
1/2 teaspoon dried chives
1/4 teaspoon paprika
1/2 teaspoon poultry seasoning
dash celery seed
2 teaspoons dried onions
1/2 teaspoon seasoned salt
1/8 teaspoon turmeric
1 teaspoon powdered chicken bouillon

Mix all ingredients. Store in an airtight container. Makes 3 cups.
*I ground up homemade wheat bread in my nifty food processor!

Wednesday, April 11, 2012

Chicken Adobo

The picture makes this tasty chicken look much more amazing than it actually does. It's trick photography at it's finest! Reality is that it will end up looking like an old piece of leather, but not tasting as such.

1 teaspoon olive oil
2 shallots, minced
6 cloves garlic, minced
3 tablespoons brown sugar
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cayenne pepper
2 bay leaves
1/2 cup chicken broth
1/3 cup low-sodium soy sauce
1/4 cup apple cider vinegar
2 pounds boneless/skinless chicken

Rub the olive oil around the inside the slow cooker. Mince shallots and garlic and add them to the pot, along with the brown sugar, black pepper, cayenne pepper, and bay leaves. Pour chicken broth, soy sauce, and apple cider vinegar into the pot. Remove any excess fat from chicken; this more goes for thighs than it does drumsticks, but you don’t want too much fat sitting in the pot while you chicken cooks. Add chicken to the pot, and pour some of the sauce on top of the chicken so it’s coated. Set the slow cooker to low and let it cook for 6 hours (if you want to double this recipe, put it on low for 8-10 hours). When the chicken is ready, remove it from the pan.

The chicken will be delicious as it is with a little of the sauce poured on top, but you can always take it up a notch by doing the following:

Set the chicken on a lined baking sheet (on top of a cooling rack in a lined baking sheet, if you have one, but it’s not completely necessary). Strain the sauce into a pot, so that you remove the shallots, garlic, and bay leaves from the liquid, and place the pot over medium-high heat. Cook the sauce, stirring frequently, for 8-10 minutes, until reduced to about half. While you reduce the sauce, preheat the oven to broil. When the sauce has reduced, brush the chicken with it and broil for 1-2 minutes, until slightly charred and crispy. Serve alongside some rice, bread, or steamed vegetables.

Note: I went the extra step by doing the broiling thing. If I had it to do over again, I would save the unused sauce (I washed it down the drain in an effort to get a jump on cleaning up the kitchen) to pour over our rice. I may also skip the broiling, shred the chicken, put it back in the strained sauce and put all of that over rice.

Norwegian Butter Cookies

I'm on a kick to not make any sweets that have more than half a cup of sugar. This one fits that goal and has an additional benefit - it's made with hard-boiled egg yolks. A great way to use up those Easter eggs!

1/2 cup unsalted, softened butter (1 stick)
2 mashed hard-boiled egg yolks
1/4 cup sugar (or substitute equivalent)
1 teaspoon vanilla extract
1 teaspoon grated orange zest
1/4 teaspoon salt
1/4 teaspoon ground cardamom (optional)
1 cup all-purpose flour

In a mixing bowl, combine butter, hard-boiled egg yolks, and sugar. Beat until well combined. Beat in vanilla extract, grated orange zest, salt, and, if using, cardamom. Fold in flour. Using a teaspoon measure, drop cookie dough mixture 1-inch apart onto a parchment-lined baking sheet and bake at 350 degrees for about 10 minutes, until golden around edges and set. Cool 2 minutes on the baking sheet, then transfer to a wire rack to cool completely.

Notes: These are soft and buttery. They looked a little blah, so I put some left-over cinnamon roll icing on them, though they were very good without it!!! Can't have them be too nutritious!

Saturday, April 7, 2012

Crispy Southwest Chicken Wraps

1 cup cooked rice, warm or at room temperature
1 cup cooked, shredded chicken
1 can black beans, rinsed and drained
1 green onion, finely sliced (white and green parts)
1/2 red or green pepper, diced
1/4 cup fresh cilantro, chopped
juice of 1 lime
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic salt
2 cups shredded cheese
sour cream (optional)
6 burrito-sized flour tortillas

Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. (Optional: dot the cheese with about 1-2 tablespoons of sour cream before arranging chicken and rice mixture down the center – it makes the wraps delightfully creamy.) Roll stuffed tortillas, leaving edges open. Spray the tortillas all over with cooking spray.

Heat a large non-stick skillet over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serves 6.

Notes: I used my whole wheat crepes instead of tortillas. I also diced up some jarred roasted red peppers that I had instead of using fresh bell pepper.

Tuesday, April 3, 2012

Slow Cooker Stew w/Homemade Beef Stew Seasoning Mix

This is my all-time favorite stew recipe. It's in the little recipe booklet that came with my slow-cooker and I've been making it for years, and years, and years, and I KNOW it's good!! I had to make it one last time before it gets too hot out.

1-1/2 lbs lean beef stew meat
1 medium onion, chopped (I use dried onion flakes)
4 carrots, peeled and cut into bite-size pieces (or whole baby carrots)
2 ribs celery, cut into bite-size pieces (I never use)
4 medium potatoes, peeled (or not) and cut into bite-size pieces
1 28oz can whole tomatoes, undrained (I use 1 14.5oz can diced tomatoes so it's not quite as soupy)
1 10-1/2oz can beef broth (or a couple of Tbs of granules and a cup of water)
1 Tbs Worcestershire sauce
2 Tbs parsley flakes
1 bay leaf
1 tsp salt
1/4 tsp pepper
2 Tbs quick cooking tapioca (for thickening)
1 pkg dry stew seasoning (optional) or homemade (see recipe below)
1 cup fresh or frozen corn (optional)
1 cup fresh or frozen peas (optional)
1 cup canned green beans (optional)

Brown beef cubes in skillet on range unit over medium heat. Drain fat and transfer to slow cooker. Add remaining ingredients except corn, peas and green beans (if using), stirring to blend. Cover and slow cook on LOW for 8 hours or on HIGH for 4-5 hours. During the last 1/2 hour, add corn, peas, and green beans if using. Makes 6 servings.

2 cups all-purpose flour
4 teaspoons oregano
2 tablespoons basil
4 1/4 tablespoons salt
4 1/4 tablespoons black pepper
4 1/4 tablespoons garlic powder
4 1/4 tablespoons paprika
1 teaspoon cayenne pepper
2 tablespoons celery seed
4 1/4 tablespoons onion powder
2 teaspoons rosemary

Mix all ingredients well in a bowl. Pour into a jar with a tight-fitting lid. To use, add 2 to 3 tablespoons per 2 pounds of meat.

Whole Wheat Blueberry Banana Muffins

1 1/2 cups whole wheat flour
1 1/2 cups all purpose flour
1 teaspoon salt
4 teaspoons baking powder
2/3 cup olive oil
2 large eggs
2/3 cup fat free milk
3/4 cup honey
3/4 cup white sugar
2 1/2 cups blueberries
1 ripe banana, diced

Combine ingredients in a large bowl and mix gently, being careful not to over-mix. Stir only enough to wet all the ingredients; do not use an electric mixer. Pour into greased muffin tins and fill to the top! This recipe yields 12 over-sized (delicious) muffins. Bake at 400 degrees for 20 -25 minutes.

Notes: I used all wheat flour, 2 cups no-sugar-added applesauce in place of the oil, whole milk, no honey, and dark chocolate chips instead of blueberries. They were still very tasty and moist. It made 6 jumbo muffins, still baking for 25 minutes.

Monday, April 2, 2012

Almond Crusted Chicken Tenders w/Honey Mustard Dip

Canola oil cooking spray
1/2 cup sliced almonds
1/4 cup whole-wheat flour
1-1/2 tsps paprika
1/2 tsp garlic powder
1/2 tsp dry mustard
1/4 tsp salt
1/8 tsp freshly ground pepper
1-1/2 tsps extra-virgin olive oil
4 egg whites
1 pound chicken tenders

Preheat oven to 475°F. Set a wire rack on a foil-lined baking sheet and coat with cooking spray. Place almonds, flour, paprika, garlic powder, dry mustard, salt and pepper in a food processor; process until the almonds are finely chopped and the paprika is mixed throughout, about 1 minute. With the motor running, drizzle in oil; process until combined. Transfer the mixture to a shallow dish.

Whisk egg whites in a second shallow dish. Add chicken tenders and turn to coat. Transfer each tender to the almond mixture; turn to coat evenly. (Discard any remaining egg white and almond mixture.) Place the tenders on the prepared rack and coat with cooking spray; turn and spray the other side.

Bake the chicken fingers until golden brown, crispy and no longer pink in the center, 20 to 25 minutes.


1/2 cup mayonnaise
3 tsp prepared mustard (or 1 tsp dry mustard)
4 tsp honey
pinch of paprika

Mix all ingredients and refrigerate until ready to use.

Sunday, April 1, 2012

Fudge Popcicles

2 tablespoons semisweet chocolate chips
1/3 cup sugar
1 tablespoon cornstarch
1-1/2 tablespoons unsweetened cocoa powder
1-1/4 cups whole milk
Pinch of salt
1/2 teaspoon vanilla extract
1/2 tablespoon unsalted butter

In the bottom of a medium saucepan over very low heat, gently melt the chocolate chips, stirring constantly until smooth. Stir in sugar, cornstarch, cocoa powder, milk and salt and raise heat to medium. Cook mixture, stirring frequently until it thickens, anywhere between 5-10 minutes. Remove from heat, add vanilla and butter and stir until combined.

Set aside to cool slightly then pour into popsicle molds. Freeze 30 minutes, then insert popsicle sticks. Freeze the rest of the way before serving.

Makes 4 standard-sized 3oz popcicles.

Notes: I doubled the recipe and don't own any popcicle molds. As you can see, I got creative. Doubling the recipe filled 4 6oz yogurt cups. I also had just thrown away a bunch of popcicle sticks that Matt was going to use to build something with Kayleigh about two years ago, so dug out some bigger craft sticks. It worked. The 6oz fudgecicles seemed kind of big, so next time I'll probably try to find a smaller container to use.

Grilled Corn Guacamole (Chili's Knock-Off)

3 ears corn, shucked
6 whole avocados, diced
1 whole large tomato, diced
1/3 cup onion, finely diced
2 cloves garlic, finely minced
2 tablespoons seeded, diced fresh jalapeno
juice from 1 whole lime
1/2 teaspoon salt
1/4 teaspoon cumin
1/2 cup cilantro

Grill corn until nice and golden, with good grill marks on the kernels. Allow to cool a bit, then cut the kernels off the cobs. Set aside.

Halve avocados and remove pit. Cut avocado into a dice inside the skin, then scoop out with a spoon.

In a bowl, combine all ingredients.

Notes: I halved the recipe and it was still a lot for the two of us. We have a lot left over. Next time I'll only make 1/4th. Also, I was nervous about grilling corn on the cob, so I just put frozen corn on a cookie sheet and roasted it on 400F for 30 minutes.