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Tangy, cheesy, and vibrant lime flavors combine deliciously in this Mexican street corn salad. To save time, corn is charred on the stove-top. Perfect for summer BBQ’s.

A lower calorie version of Mexican Street Corn salad that’s made without mayo & can be served as a corn dip, salad, or as a lettuce wrap.

This Mexican street corn salad is a spin on traditional elote corn, which is simply Mexican corn on the cob.  It’s typically coated with salt, chile powder, butter, cotija, lime juice, and mayonnaise or crema fresca. Our version cuts calories, not flavor, by getting rid of the butter and mayo, but keeps the chili powder, cotija cheese and lots of lime juice!

We take this delicious treat and make it the perfect accompaniment to any BBQ or summer party turning it into a salad that takes no time at all to prepare, is less messy, and is easier to serve than hot corn served to a large group.

Keep reading to set how simple this salad is to put together.  Make sure to pin it for your next party!

How To Make Mexican Corn Salad

Start by prepping the ingredients. It’s always quicker to put together a recipe when you have all the ingredients ready to go.

  • dice the onion
  • mince the garlic
  • chop the cilantro
  • open and drain the canned goods
  • slice limes in half
Two tricks to make mincing garlic and destemming cilantro a breeze: How to Quickly Peel Garlic:
  1. Break off a clove of garlic from the bulb
  2. Use a large flat knife and place it on top of the clove of garlic
  3. Carefully hit the knife with the palm of your hand, smashing the garlic
  4. The outside will now easily peel right off

Use a kitchen knife, place it on top of garlic, and carefully smash with the palm of your hand.


Peel the skin from the garlic and mince!

How To Chop Cilantro

KITCHEN TIP: Take the time prior to chopping cilantro to remove the leaves from the stems.  It takes only a minute to do and you won’t have any of the stem section in your recipes (believe me, I have done it otherwise, and it’s not fun to pick out).

  1. Take a piece of cilantro and hold it firmly in one hand
  2. Take your other hand and hold it by the leaf portion
  3. Gently pull, removing the leaves as you go

Gently pull, removing only the leaves.

You now have leaves and stems.  Toss the stems and chop the leaves.

How To Roast Canned Corn

Traditionally this salad would be made with grilled corn fresh off the cob.  That sounds pretty amazing to me, but to simplify this dish we are charring stove-top.  No need for a grill, no need for in-season sweet corn, no need to spend the time roasting.  Grab a can of sweet corn kernels instead.

For this part of the recipe you’ll need:

  • 1 can corn kernels, drained
  • 1 lime
  • a drizzle of olive oil
Kitchen Tip: Don’t want to roast the corn?  Skip it.

I’ve skipped this step and the salad was nearly as tasty as when the corn was roasted.

If you’d like to take the time to roast the corn on the cob, you can do so in the oven or on the grill.

Find 3 ways of doing both below:

Three methods for roasting corn in the oven

Three methods for roasting corn on the grill

If your sticking to the stovetop here’s what you do:

  1. Heat olive oil in the pan
  2. Add minced garlic and drained canned corn
  3. Cook for 8-10 minutes, or until corn starts to brown, stirring occasionally

Once the corn is roasted, go ahead and sprinkle with salt and squeeze a lime into the pan.

The juice from the lime deglazes the pan getting all those tasty bits off the pan and into your salad.

While the corn is roasting, start making your sauce.  It comes together quickly and is a fantastic compliment to the Mexican corn salad.

Combine the Greek yogurt, cumin, chili powder, honey, and salt.  Squeeze in the juice from another lime and stir. Set aside.

Now you simply need to combine the ingredients to finish off the salad.

Add the canned tomatoes, diced onion, chopped peppers and the can of drained black beans.

Add in the corn and cilantro.

Then the cheese.  Oh, the cheese. it is so delicious.

Kitchen Tip: If you are not going to be serving the salad right away, hold off on adding the cheese until right before serving.  

Can’t find cotija cheese?  Try queso fresco instead.

Give the Mexican corn salad a stir.

This versatile dish can be served as a salad.  If you go this route, you can drizzle the dressing on top, stir, or offer the dressing on the side for guests to add themselves.  The salad is amazing no matter which method you choose!

Serve as a dip with chips on the side.

Or you can serve this Mexican street corn salad wrapped in lettuce as a delicious lunch option!

Take a look at how easy this salad comes together in the video below:
Mexican Street Corn Salad - YouTube
For more BBQ ideas check out these delicious options: Juicy Lucy burger, crockpot baked beans, or Brussels Sprout salad. Do you love Mexican inspired dishes? If so, try these:

If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #createkidsclub on Instagram so we can see it. I’d love to see what you come up with!

Print
Mexican Street Corn Salad
  • Author: Jodi Danen, RDN | Create Kids Club
  • Prep Time: 20
  • Cook Time: 10
  • Total Time: 30 minutes
  • Yield: 10
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Mexican
Description

Tangy, cheesy, and vibrant lime flavors combine deliciously in this Mexican street corn salad. To save time, corn is charred on the stove-top. Perfect for summer BBQ’s.

Ingredients

1 15 oz. can whole kernel sweet corn, drained

1 15 oz. can black beans, drained and rinsed

1 14.5 oz. can diced tomatoes, drained

1 onion, chopped

1 pepper, chopped

1/2 cup chopped cilantro

1/2 cup cotija cheese

2 garlic cloves, minced or 1 tsp. minced garlic

1/2 cup plain Greek yogurt

2 limes

1 tsp. honey

1 tsp. chili powder

1 tsp. cumin

1/2 tsp. salt + extra

Instructions To Roast Corn In Skillet:
  1. Heat olive oil in the pan
  2. Add minced garlic and drained canned corn
  3. Cook for 8-10 minutes, or until corn starts to brown, stirring occasionally
  4. Once the corn is roasted, sprinkle with salt and squeeze the juice of 1 whole lime into the pan, stirring to deglaze
  5. Turn heat off
To Make Creamy Chili Lime Dressing
  1. Combine Greek yogurt, cumin, chili powder, honey, and salt.  Squeeze in the juice from 1 whole lime, stir
  2. Set aside or refrigerate until you’re ready to use it
To make the salad:
  1. Add the canned tomatoes, diced onion, chopped peppers and the can of drained black beans
  2. Add in the corn, cilantro, and cotija cheese, stirring to combine
  3. Add dressing right before serving
Notes To Chop Cilantro:
  1. Take a piece of cilantro and hold it firmly in one hand
  2. Take your other hand and hold it by the leaf portion
  3. Gently pull, removing the leaves as you go
  4. Chop and set aside
Optional:
  • Top with Queso Fresco Cheese
  • Add avocado
914.8 g412.5 mg1.1 g18.1 g4.8 g4.4 g
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A skinny margarita that’s fresh & flavorful but light on calories. No need for margarita mix once you try this amazingly simple skinny margarita!

I love a good margarita – but not those super sweet sugary versions out of the bottle.  I am talking the ones where they put all the fresh ingredients into a shaker and pour it into a salt-rimmed glass with lots of ice.  There is not much better on a nice hot day spent with friends.

The downside to margaritas is that they can be filled with calories – but not to worry, this version cuts the sugar.  Learn how to make a delicious skinny margarita recipe that takes less than 5 minutes from start to sipping.  Grab a glass, and let’s get started!

Learn how to make this recipe correctly every time along with a few simple changes of ingredients that make it a whole new experience! Keep reading for one of the best skinny margarita recipes!

How To Make A Skinny Margarita At Home

With just 4-5 ingredients and less than 5 minutes, you have a low calorie, low carb drink to enjoy after work, with dinner, or at a party!

  • 1 oz. liquor of choice.  Use a high-quality vodka or tequila. You won’t be masking the flavor with sugar, so quality counts.
  • 4 oz. sparkling water  There are lots of flavors and varieties. Pick your favorite.
  • 1/2 lime
  • 1-2 tbsp. frozen limeade concentrate
  • Margarita salt (optional)
To make the margarita:

Optional: Wet the top of your glass with water, then dip into margarita salt.

Pro Tip: To easily salt the glass, fill a wide shallow bowl with water, dip the glass into the water, then give it a twist in the margarita salt.
  1. Fill your glass with ice
  2. Add 1 oz. vodka or tequila
  3. 1-2 tbsp. frozen (or thawed) limeade concentrate
  4. Squeeze the lime into the glass
  5. Slowly add sparkling water and gently stir
  6. Garnish with a slice of lime and enjoy!
Pro Tip: 1 oz. of liquor is 2 tbsp. Save dishes and reuse the tablespoon you already have out.

Variations:

  • This version is not sweet at all, it’s all about lime, tequila, and more lime.  If you prefer to add a bit of sweetness, add a touch of simple syrup.
  • Swap out the limeade for lemonade or orange juice for a different flavor
  • Add fresh fruit such as strawberries or blueberries, for more of a flavor punch, mash them before adding
Interested in variations on skinny margaritas?!  Check out these recipes. You might want to try one of these recipes to serve with your margaritas!

Mexican Shrimp Ceviche
Crunchwrap Supreme
Baked Fish Tacos
Taco Cups

If you enjoyed the recipe make sure to leave a comment and a star rating below!  Then follow me on social media and tag #createkidsclub if you make the recipe.  I love seeing what you come up with! 

Print
Skinny Margarita Recipe
  • Author: Jodi Danen, RDN | Create Kids Club
  • Prep Time: 5
  • Total Time: 5
  • Yield: 1
  • Category: Drink
  • Method: No Cook
  • Cuisine: Mexican
Ingredients
  • 1 oz. liquor of choice.  Use a high-quality vodka or tequila.
  • 4 oz. sparkling water  Pick your favorite flavor
  • 1/2 lime
  • 1-2 tbsp. frozen limeade concentrate
  • Margarita salt (optional)
Instructions
  1. Wet the top of your glass with water, then dip into margarita salt (optional)
  2. Fill your glass with ice
  3. Add 1 oz. vodka or tequila
  4. 1-2 tbsp. frozen (or thawed) limeade concentrate, or more to taste
  5. Squeeze the lime into the glass
  6. Slowly add sparkling water and gently stir
  7. Garnish with a slice of lime and enjoy!
Notes To easily salt the glass, fill a wide shallow bowl with water, dip the glass into the water, then give it a twist in the margarita salt. 1 oz. of liquor is 2 tbsp. Save dishes and reuse the tablespoon you already have out.
604.7 g34.9 mg0.1 g11.3 g0.9 g0.3 g
Did you make this recipe?

Tag @createkidsclub on Instagram and hashtag it #createkidsclub

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This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #NatureMadeHeartHealth #CollectiveBias A quick and easy tuna cucumber tomato salad recipe plus simple ways to meet the recommended Omega-3 Fatty Acid intake goal.

Hover over the photo to shop Nature Made® Omega-3 supplements!

By now, I’m sure you all have heard that you should be eating a certain about of fish each week, but you may not know why. Being a registered dietitian, it’s a topic close to my heart! Research has shown that dietary consumption of more omega-3 fatty acids than omega-6 fatty acids tends to support overall health. However, most Americans consume at least 10 times more omega-6 fatty acids than omega-3 fatty acids. To take it a step further, they’ve found it’s actually the EPA & DHA Omega-3s from fish oil that matter. For those looking for supplementation of these essential nutrients (maybe a spouse who refuses to eat fish like mine?!) at Walmart, you can now find a selection of Nature Made® Omega-3 supplements that clearly call out the amount of EPA & DHA Omega-3s on the front of the label -> the active ingredients in fish that provide heart-healthy benefits.

For those of us who love seafood, I have a delicious tuna cucumber tomato salad that is simple to put together for lunch in no time at all.

It packs great in a lunch to take to work. Make a few bowls at a time and you can have lunch for the week! It’s a favorite of mine, along with my tuna sushi rolls!

You might be wondering –> what is the difference between fish oil and Omega-3s, and why are they important?

Fish oil comes from a variety of different marine life. This includes fish such as salmon, cod liver, tuna, herring, mackerel, and halibut. Fish oil is a source of Omega-3 fatty acids. There are two very important types of n-3 fatty acids found in fish oil. They are docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA). DHA and EPA are sometimes called the marine Omega-3s because they mainly come from fish. The body cannot produce these types of fatty acids so we must get them from food sources or a supplement. There is a plant-derived version of Omega-3 fatty acids called alpha-linolenic acid (ALA), mainly found in foods like flaxseed, walnuts and green leafy vegetables. However, only a small percentage of ALA is converted to EPA and DHA.

To review:

Fish oil is a great source of naturally occurring Omega-3 fatty acids. Omega-3 fatty acids are healthy fats that should be included in most people’s diet. The two primary Omega-3 fatty acids found in fish oil are EPA and DHA.

The Omega-3s naturally found in fish oil (EPA & DHA) have been studied extensively for their important roles in supporting heart health.1-2,†

Why is Fish Oil good for you?

Let’s take a look at a couple potential heart-healthy benefits of consuming fish oil. Cardiovascular DiseaseResearch suggests that eating fish can be protective against heart disease. People who already have heart disease might also lower their risk of death by eating fish or taking a fish oil supplement.

Inflammatory Conditions – Due to fish oils’ anti-inflammatory effects it can be used to help treat a variety of inflammatory conditions such as psoriasis, systemic lupus erythematosus (SLE) and inflammatory bowel disease and joint pain.

Because I want my husband (who won’t eat fish) to benefit from these nutrients, I have him take Nature Made® Omega-3 Full Strength Mini, 500mg EPA + DHA, Burpless supplements.

Nature Made®’s Burpless Omega-3s supplement formula is specially coated to help prevent a fishy odor and aftertaste – because he dislikes fish, this is very important!

Not only is Nature Made® the #1 Pharmacist recommended vitamin and supplement brand*, it’s also purified to remove mercury ‡ . Nature Made® Omega-3s supply only comes from wild caught ocean fish, not farm raised fish and they are gluten-free. If you’ll be searching for fish oil at Walmart, you can find the new packaging of Nature Made® Omega-3 supplements that clearly call out the amount of EPA & DHA Omega-3s (the active ingredients in fish oil that provide heart-healthy benefits.†) on the front of the label, as you can see above. With this change in labels, Walmart is trying to make it easier for shoppers to navigate the “fish oil” segment and to ensure their shoppers are confident they found the right Omega-3 supplement.

Now for the recipe!

This simple tuna cucumber tomato salad really doesn’t need a recipe. You can use whatever veggies you have on hand. It’s the dressing that makes the salad though. Take a look:

Print
Tuna Cucumber Tomato Salad
  • Author: Jodi Danen, RDN Create Kids Club
  • Prep Time: 10
  • Total Time: 10
  • Yield: 2
  • Category: Salad
  • Method: No Bake
  • Cuisine: American
Description

A simple, light tuna cucumber tomato salad with a lemon vinaigrette.

Ingredients
  • 2 cup leaf lettuce
  • 6 oz. canned tuna
  • 1/2 cup chopped cucumber
  • 1/2 cup chopped tomato
  • 1/2 cup chopped radish
Vinaigrette
  • 2 tbsp. olive oil
  • 2 tsp. apple cider vinegar
  • freshly squeezed lemon to taste
  • salt and pepper to taste
Instructions
  1. In a jar with a lid, add the vinaigrette ingredients, shake to stir
  2. Place lettuce into 2 salad bowls
  3. Top evenly with vegetables and tuna
  4. Drizzle with vinaigrette to taste
Notes Alternative Options
  • Use canned salmon or leftover fish
  • Try with whatever veggies you have on hand
  • Use premade salad dressing
  • Try drizzling with olive oil and balsamic vinegar
  • Wrap into a lettuce leaf
2182.1 g224.3 mg15.1 g5.4 g1.7 g17.9 g
Did you make this recipe?

Tag @createkidsclub on Instagram and hashtag it #createkidsclub


Do you eat enough fish each week? Have you tried Nature Made® Omega-3 supplements?

† These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure or prevent any disease. *Based on a survey of pharmacists who recommend branded vitamins and supplements.

‡State-of-the-art purification processes to remove PCBs, dioxins and furans, and mercury to ensure purity levels below 0.09 ppm, 2 ppt WHO TEQs, and 0.1 ppm respectively. 1 Delgado-Lista J, et al. Long-chain omega-3 fatty acids and cardiovascular disease: a systematic review. British J of Nutr. 2012;107: S201-S203.

2 Mozaffarian D, Wu JHY. Omega-3 fatty acids and cardiovascular disease. J Am Coll Cardiol. 2011;58:2047-2067.

– Jodi
P.S.  You can text OMEGA3 to 555888 and watch a quick video from Nature Made to learn more about your Heart Health and Omega-3s at Walmart.

The post Tuna Cucumber Tomato Salad appeared first on Create Kids Club.

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Peppers & onions cooked with steak, topped with cheese, placed on a hoagie & drizzled with all the delicious juices. A Philly Cheesesteak with all the flavor, but fewer calories.

This post is sponsored by the WISCONSIN BEEF COUNCIL. As always, all opinions are my own. This homemade Philly Cheesesteak recipe is cooked in foil packs making it perfect for grilling, cooking on the campfire, or in your oven at home.

If you’re a fan of hot and juicy sandwiches, this one has your name on it.  It’s easy to make and delicious enough that both kids and adults love it.

This healthy spin on Philly Cheesesteak keeps all the flavor. A big part of the flavor comes down to choosing what meat to use.

What Meat To Use For a Philly Cheesesteak Sandwich?

Traditionally, sliced ribeye is used for it’s highly marbled (high fat) texture.  To cut fat and calories you can use top round like they do at Jim’s Steaks, or top sirloin as we do in the recipe below.

Top sirloin steaks are a great value among top quality grilling steaks. They are a lean cut so make sure not to overcook the steak.

Pro Tip: To choose lean cuts of beef, look for “Loin” or “Round” in the name. These are lower in fat and calories. How To Make A Philly Cheesesteak Sandwich At Home:

Start by slicing an onion, a green pepper, and a red pepper.

In a medium-sized bowl, combine oil and spices.  Whisk to blend.

Add the oil mixture to the chopped veggies, then stir.

Chefs Tip: When cutting meat, always slice against the grain of the meat. This results in a more moist cut of beef.

The grain is the direction in which the muscle fibers are aligned, cutting against the grain can make the difference between the tough and tender meat. Click here to read more about the grain of the meat.

On a cutting board, slice steak into thin evenly sized strips.

Chef’s Tip: Freeze the meat for an hour or so to firm it up before using a sharp knife to cut your slices.  This results in easier cutting of uniformly sized slices.  Or have your butcher slice it for you at the store.

Place sliced steak onto sheets of tin foil, large enough to fit both the steak and vegetables.  Make sure the foil is long enough to be able to roll it up tightly.

Equally distribute the veggie mixture onto the foil packets of steak.  Pour on both the veggies and oil mixture.

Carefully roll up each foil packet, start by gathering the sides, meeting in the middle, and rolling over, then roll the ends under tightly.

These foil packs can now be kept in the refrigerator until needed, or up to 1-2 days.

Homemade Philly cheesesteak foil packs can be cooked in the following ways:
  1. In the Oven
  2. On the grill
  3. Over the campfire

Cooking time for all of the above is between 10-15 minutes depending on how well done you’d like the steak.

After cooking, carefully open the foil packs, one at a time, and add a slice of provolone cheese. Close the foil pack and let melt, 1-2 minutes.

Choose your favorite crusty roll or hoagie bread and carefully transfer the contents of the foil pack to the roll, making sure to drizzle with all the delicious juices in the foil pack!

Serve immediately.

How To Make A Philly Cheesesteak Sandwich Video: What To Put On A Philly Cheesesteak Sandwich?

Besides the standard onion, peppers, and cheese, there are other popular toppings you might want to add.  They include:

  • mushrooms
  • pizza sauce
  • ketchup
  • hash browns
  • A1 steak sauce
If you liked this recipe, make sure to leave a star rating on the recipe below!

Make sure to follow me on social media @CreateKidsClub! 

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Philly cheesesteak Foil Pack
  • Author: Jodi Danen, RDN | Create Kids Club
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 6 people
  • Category: Main Course
  • Method: Cooked
  • Cuisine: American
Description

Peppers and onions are marinated with oil and spices, then cooked with steak, topped with cheese, and placed on a crisp hard roll drizzled with juice. A healthy camping recipe in foil packets that can easily be made ahead of time.

Ingredients
  • 1 lb. top sirloin steak, sliced
  • 1 medium onion, sliced
  • 1 green pepper, sliced
  • 1 red pepper, sliced
  • 1/4 cup olive oil
  • 1 tsp. garlic powder
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 3 slices provolone cheese
  • 6 rolls
  • tin foil
Instructions
  1. Preheat oven to 400 degrees.
  2. Whisk together oil, garlic powder, salt, and pepper.
  3. Place sliced onions and peppers in a medium sized bowl.  Stir in oil mixture.
  4. Distribute steak evenly on 6 sheets of tin foil.
  5. Top with veggies and roll up foil packets.
  6. Bake, cook on grill or campfire, for 15 minutes or until steak is cooked to your preferred doneness.
  7. Carefully open foil packets and place 1/2 a slice of cheese on top.  Close foil packet and let cheese melt.
  8. Place steak, veggies, and cheese on top of a hard roll and drizzle with the remaining juices.
Notes Chefs Tips:
  • When cutting meat, always slice against the grain of the meat. This results in a more moist cut of beef.
  • The grain is the direction in which the muscle fibers are aligned, cutting against the grain can make the difference between the tough and tender meat. 
  • Freeze the meat for an hour or so to firm it up before using a sharp knife to cut your slices.  This results in easier cutting of uniformly sized slices.  Or have your butcher slice it for you at the store.
Homemade Philly cheesesteak foil packs can be cooked in the following ways:
  1. In the Oven
  2. On the grill
  3. Over the campfire

Cooking time for all of the above is between 10-15 minutes depending on how well done you’d like the steak.

Popular toppings you might want to add:
  • mushrooms
  • pizza sauce
  • ketchup
  • hash browns
  • A1 steak sauce
3155.2 g471.3 mg15.9 g20.5 g3.6 g23.6 g
Did you make this recipe?

Tag @createkidsclub on Instagram and hashtag it #createkidsclub

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Need ideas for sides dishes?  Check out what goes with Philly Cheesesteak sandwiches here:

– Jodi

The post Philly Cheese Steak Sandwich appeared first on Create Kids Club.

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A classic ceviche recipe. Learn how to make ceviche using shrimp that are cooked with lime and lemon juice & is ready start to finish in just 45 minutes.

Thank you to Tomato Wellness for sponsoring this post!  As always, all opinions are my own.

Serve this delicious and simple ceviche on tostadas, with chips, or by the spoonful.

I adore the fresh flavors of ceviche, but I’ve never made a ceviche recipe at home, until now.

Let me show you what I learned during my research, tips, and tricks I came by, and how simple this delicious, light appetizer (entree?!) is to make in the comfort of your own home.

What is Ceviche? [suh-vee-chey, ‐chee] an appetizer of small pieces of raw fish marinated in lime or lemon juice

Ceviche is a seafood dish popular in the Pacific coastal regions of Latin America. It’s typically made from fresh raw fish cured in citrus juices, such as lemon or lime. The dish is not cooked with heat but rather cured with acids in the citrus juice.  Very fresh (or frozen) seafood must be used.

What Fish To Use For Ceviche?

Most fish works in Ceviche.  Those fish that work really well include semi-firm white-fleshed fish like:

  • sea bass
  • striped bass
  • grouper
  • flounder
  • shrimp
  • scallops
Fish that don’t work well in ceviche include:
  •  oily fish like mackerel & tuna
  • freshwater fish like trout or catfish
Is It Safe To Eat Ceviche?

Food science that comes into play in the making of ceviche.  The acidic lime juice quickly transforms the fish, rearranging its proteins, making it safe to eat.  The key is to use only very fresh fish.

Stop by your local fishmonger and ask for the freshest fish they have, then use whatever semi-firm white fish they have that’s the freshest.

TIP: When bringing the fish home, you must keep it on ice in the refrigerator if you won’t be using it immediately.  Make sure to buy the fish the day you plan to make ceviche or use frozen. 

Use frozen fish that is thawed if fresh fish is not available.

Is Ceviche Cooked?

Cooking requires heat, so ceviche isn’t cooked.

But it’s not exactly raw, either. Both heat and citric acid are agents of a chemical process called denaturation. Heat or citric acid changes the proteins in the fish, altering their chemical and physical properties.

When fish is placed in citrus juices, this process of denaturation turns the flesh firm and opaque.

After soaking in citrus juices for just a few minutes, fish develops a firm, opaque exterior but maintains a raw, sashimi like interior.

If you marinate the fish too long, it gets tough or overdone.

TIP: A flakier fillet, like flounder, snapper, or sole, or tender shellfish like scallops may only need to marinate for about 15 minutes. A hearty and dense fish, like Mahi-Mahi, could take closer to 50 minutes or an hour to be ready to eat.

It’s important to note that citric acid won’t kill bacteria the way that heat does. It’s very important to use fresh, disease-free, fish.

To be super safe, you can parboil the shrimp prior to curing the fish in citrus juice.

Cooks Tip: Use thawed frozen fish if you’re not confident in the freshness of fish available.

If you have access to fresh fish, you can skip the parboil step and simply marinate the fish in the lemon and lime juice.

How To Make Shrimp Ceviche: Parboil Shrimp in a pot of boiling water for 1 minute.

Parboiling is just a fancy word for partly cooking food.

  • bring a pot of water to a boil
  • turn the heat off
  • add the shrimp
  • cover with a lid
  • start timer for 1 minute
NOTE: Before adding shrimp to the boiling water, have an ice bath ready.   An ice bath is simply a large bowl of ice and water. 

  • Immediately drain the shrimp
  • Add the shrimp to your ice bath
Note: An ice bath is used to STOP the cooking process right away, so work quickly but carefully.

Remeber you are parboiling (partially cooking) the shrimp.  We want the acid from the citrus juice to do the rest.

  • Remove the tails from shrimp by holding the center of the shrimp and gently tugging on the tail portion.
NOTE: By gently pulling and twisting the tail just slightly, you should get the meat inside the tail to release, resulting in less waste.

  • Chop the shrimp into even bite-sized pieces.
TIP: You eat with your eyes so take care when chopping both the shrimp and vegetables -they are the stars of this dish and you want them to look pretty!

  • Add shrimp to a flat-bottomed pan to allow every piece of the shrimp to get covered with the lemon and lime juice
  • Pour freshly-squeezed lemon and lime juice onto parboiled shrimp
  • Refrigerate for 30 minutes
NOTE: In my extensive research on how long to marinate fish for ceviche the answers varied widely. I listened to the trusted resource, J. Kenji Lopez-Alt of The Food Lab.  Check out his advice yourself in this extensive article on ceviche for more information.

  • While your shrimp are marinating, chop the vegetables
  • Add all of the vegetables to a medium-sized bowl

TIP: To easily dice an avocado, slice it while in the shell, then use a spoon to scoop out the pieces as shown below:

  • Add chopped cilantro, sugar, and salt
  • Drain the shrimp using a colander
  • Add the shrimp to the vegetable mixture and stir, adjusting the seasonings if needed.

What To Eat With Ceviche

There are many ways to eat ceviche, each one just as good as the other.

Ideas include:

  • serving shrimp ceviche recipe on a tostada
  • wrapping it in a warm tortilla
  • dipping with tortilla chips

But my personal favorite–> eating it by the spoonful!

Now that you have the basics, check out the how-to video and see how easy this homemade ceviche recipe comes together:

If you enjoyed this recipe, make sure to give it a star rating below! 

Follow me on Social Media and Leave a Comment Below:

Print
Mexican Shrimp Ceviche Recipe
  • Author: Jodi Danen, RDN Create Kids Club
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: 8
  • Category: Appetizer
  • Method: Bake
  • Cuisine: Mexican
Description

A homemade shrimp ceviche recipe that is easy to make right at home.  Watch the how-to video and see how to make this deliciously simple recipe in no time at all.

Ingredients
  • 1 lb. fresh fish such as shrimp
  • 1 can petite diced tomatoes with chilies
  • 1 cup freshly squeezed lime juice, divided (about 6 large limes)
  • 1/2 cup freshly squeezed lemon juice ) (about 2 large lemons)
  • 1/2 cup freshly squeezed orange juice (about 1 large orange)
  • 1/2 cup diced red onion
  • 1 jalapeno, minced (remove seeds for less spice)
  • 1/4 – 1/2 cup cilantro, minced
  • 1 avocado, diced
  • 1 tsp. salt
  • 1 tsp. sugar
  • optional: tostadas, crackers, or tortilla chips for serving.
Instructions
  1. Boil water in large pan.
  2. While water is boiling, prepare an ice bath (ice + water in a large bowl)
  3. Turn heat off. Add shrimp to boiling water.  Cook for 1 minute.
  4. Drain shrimp and immediately add to ice bath.
  5. Remove tails by tugging gently on the tail, then chop shrimp into bite sized peices.
  6. Place shrimp into a flat bottom pan (so the marinade can better coat all pieces).
  7. Add 1/2 cup of the lime juice and the lemon juice.
  8. Refrigerate for 30 minutes.
  9. Meanwhile, in a medium bowl, add canned tomatoes, onion, jalapeno, avocado, cilantro, salt, sugar.
  10. When the 30 minutes is up, drain the shrimp.
  11. To the medium bowl with vegetables, add the rest of the lime juice, the orange juice, and the shrimp.
  12. Serve immediately.
Notes

Serve on tostadas, in individual cups, or salsa style as a dip for crackers or tortilla chips.

Alternative Fish Options: Any semi-firm white-fleshed fish like sea bass, striped bass, grouper, or flounder. Scallops work great too.

Adjust seasonings as needed to suit your tastes.

Kitchen Tips:
  • When bringing fish home, you must keep it on ice in the refrigerator if you won’t be using it immediately.  Make sure to buy the fish the day you plan to make ceviche.
  • Use thawed frozen fish if you’re not confident in the freshness of fish available.
  • A flakier fillet, like flounder, snapper, or sole, or tender shellfish like scallops may only need to marinate for about 15 minutes. A hearty and dense fish, like Mahi-Mahi, could take closer to 50 minutes or an hour to be ready to eat.
  • Parboiling means to partially cook.
  • An ice bath is a combination of ice and water used to stop the cooking process.
  • To easily dice an avocado, slice it while in the shell, then use a spoon to scoop out the pieces.
1224.1 g481.2 mg4.2 g10.7 g2.5 g12.8 g
Did you make this recipe?

Tag @createkidsclub on Instagram and hashtag it #createkidsclub

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Looking for more appetizer recipes?  Check out these simple, delicious ideas: Tuna Sushi Rolls Chicken Pinwheel Recipe Layered Taco Dip For more Recipe Videos click here.

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Upgrade your picnic basket this summer with some fresh picnic food ideas that make putting a picnic lunch together simple and flavor-packed.
Thank you to Here.co who sponsored this post.  As always, all opinions are my own.

Summer is rapidly approaching and I, for one, am really excited!

One of the favorite things my kids enjoy doing in the summer months is packing a picnic and heading to a park.  I can’t blame them.

Living in Wisconsin, we have 9 months of weather that is not compatible with eating outdoors.

My daughter loves packing the picnic.  She is a non-sandwich eating kinda kid, so when the Here.Co samples arrive on my porch, I knew she would be thrilled to use these products as great picnic food ideas!

She went with quesadillas for herself. Simple to make and taste great served cold or hot.

My recommendation for picnic food ideas?

Go beyond the peanut butter and jelly or plain turkey sandwich.  Keep fresh, simple items on hand to make packing lunches quick and easy.

Picnic Packing List:
  • Handheld or simple foods
  • Use resealable containers to bring home any leftovers
  • Keep food cold with plenty of ice packs
  • Don’t forget the water
  • Save condiment packages when dining out, they are perfect for picnics
  • Bring a bag for garbage
  • Wet wipes are very handy
  • Clorox wipes are great for wiping down picnic tables and cleaning up messes
  • Bring an assortment of utensils
  • Consider a small cutting board and knife if you plan to bring along a large sandwich or fruit that needs to be cut
  • Keep a blanket in the car for times there are no picnic tables
  • Invest in a nice picnic basket or backpack.  Find my favorite picnic backpack here.

If you follow the blog, you know I am a proud Midwesterner.

I am really excited to share with you a Midwestern company that is doing awesome things, and also happen to have some delicious products that work fantastically for a picnic lunch!

Here.co brings midwestern sourced and produced food to the marketplace while supporting Midwestern farmers.

I have family and friends who are farmers and think they have some of the hardest jobs around.  I am super thankful for the work they do to keep fresh foods available for all of us.

Here.co dips and spreads make packing a picnic lunch a breeze.

My daughter went for a black bean tomato dip quesadilla, I choose a turkey pita with Curry Lentil Tumeric Dip, drizzled with their Lemon and Garlic Basil Vinaigrette.

The Curry Lentil Tumeric Dip & Vinaigrette were so good, my sandwich tasted like it was straight out of a deli rather than simply my fridge.

You can find Here.co products at your local grocer including Whole Foods, Woodman’s, or Metcalfe, or click here to find the store closest to you

Looking for more picnic food ideas?!  Check out these delicious options: Summer Sandwich

Turkey Roll-Ups

Tuna Sushi Rolls

Now I’d like to know, what do you pack in a picnic lunch?!

The post Summer Picnic Ideas appeared first on Create Kids Club.

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This easy Meatless Baked Spaghetti recipe is a wonderful Meatless Monday dinner idea loaded with healthy protein that is sure to please the whole family. Looking for a high protein, meatless meal ideas?  This Meatless Baked Spaghetti recipe is a perfect choice.  Learn how to easily make this dinner casserole in the how-to video below!

The protein comes from the eggs, cottage cheese, mozzarella, and Parmesan cheese.

Eggs and dairy foods contain all 9 essential amino acids, making them complete proteins.  What exactly does protein do in our body? Keep reading to find out!


Your body doesn’t store protein like it does carbohydrate and fat. The protein we eat from food is handled as we eat it.   

Shortly after eating, proteins get digested into amino acids or protein building blocks.  These amino acids are absorbed by the small intestine and then distributed to cells in the body.

The amino acids are used within a limited time to build a body protein, or they are transformed. If amino acids aren’t needed to become a protein, the body re-configures them either back to glucose and are used as energy, or into fat.

How much protein do we need each day? Children Protein Needs Per Day:
  •  2-3 years  2-4 oz
  • 4-8 years 3-5 oz
  • 9-13 years 4-6 oz
  • 14-18 years 5-6.5 oz
Adult Protein Needs Per Day:
  • Women:  46 grams
  • Men: 56 grams

The protein needs of each person vary based on height, weight, and activity level.  If you would like to find out your own protein needs check out this cool calculator

The truth is, we need less protein than most think, and we could benefit from getting it from better food sources.

It is a myth that extra protein builds more muscle

Unfortunately, there is no magic potion or food. The only way to build muscle is through exercise. Extra protein does not give you extra strength, only hard work does that!

Extra protein does not give you extra strength, only hard work does! Click To Tweet

The type of protein you eat contributes to your overall health

Intake of high quantities of processed meats such as hot dogs, sausages, and deli meat is linked to an increased risk of type 2 diabetes and cardiovascular disease.  Many animal sources of protein are high in saturated fats that can increase your risk of stroke, coronary artery disease, and certain types of cancer.

The type of protein you eat contributes to your overall healthClick To Tweet Better protein choices are from the following:
  • Poultry: Remove the skin of chicken and turkey to cut most of the saturated fat.
  • Fish:  Fish offers omega 3 fatty acids and is generally lower in fat than meat.
  • Nuts: One ounce of almonds gives you nearly as much protein as one ounce of steak.
  • Beans: Beans are the next best source of protein second to animal proteins.  They are packed with fiber.
  • Whole Grain Breads:  Whole grain bread provide valuable fiber and around 3 grams of protein per slice of whole grain bread.

I could take or leave spaghetti, and am not a huge casserole fan, however, blend the ingredients together and it turns two things I don’t love into one dish that is amazing.  This yummy easy baked spaghetti recipe is a winner for everyone.

Watch the short how-to video to see how simple this meatless meal is to make!

Print
Easy Baked Spaghetti Recipe
  • Author: Jodi Danen, RDN | Create Kids Club
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 8
  • Category: Dinner
  • Method: Baked
  • Cuisine: Italian
Description

A simple baked spaghetti recipe that is a delicious spin on a classic dish.

Ingredients
  • 16 oz. spaghetti noodles (cooked per box instructions)
  • 2 large eggs, whisked
  • 1/2 cup Parmesan cheese, shredded
  • 1 tsp. minced garlic
  • 1 tsp. dried oregano
  • 1 Tbsp. dried parsley
  • 16 oz. 2% cottage cheese
  • 1/2 cup mozzarella cheese
  • 28-ounce jar marinara sauce
Instructions
  1. Preheat oven to 350 degrees
  2. Prepare a 9×13 baking pan with cooking spray
  3. In a large mixing bowl, pour whisked eggs into cooked spaghetti.
  4. Add shredded Parmesan, garlic, oregano, and parsley to spaghetti and whisked eggs.  Mix well.
  5. Pour spaghetti mixture into prepared baking pan
  6. Spread cottage cheese on top of spaghetti
  7. Top with marinara sauce
  8. Sprinkle mozzarella cheese on top
  9. Bake 30 minutes or until set
3295.7 g568.3 mg5.3 g45.8 g2.8 g23.8 g
Did you make this recipe?

Tag @createkidsclub on Instagram and hashtag it #createkidsclub

Click to check out more great DINNER RECIPES

Does your family incorporate meatless meals each week?  

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The post Baked Spaghetti Recipe appeared first on Create Kids Club.

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Sanibel Island takes you back to what vacation is all about. Connecting with family, exploring the world around, and relaxing all week long. If you’re thinking about heading to Sanibel Island with your family this year, you won’t regret this decision. Sanibel Island, Florida is a family-friendly vacation destination and one of my favorites in the US.

There are so many activities to do with kids. Follow the photo story below to gather ideas that you may enjoy when vacationing on Sanibel Island.

Follow these recommendations and you will have a fantastic family vacation to Sanibel Island this year!

Rent A Convertable

There’s no better way to explore this tropical location that with the roof down and the wind in your face.

Go straight to the beach.  There is so much to explore right outside your hotel, both on the beach and in the water.

Your whole family will enjoy spending hours exploring all the creatures they find! There are sand dollars, crabs, starfish, and shells as far as you can see!

Rent bikes and tour the island on the many paths and dirt roads. (The bike shops will deliver bikes to & from your resort!)

Do the biking treasure hunt that has you exploring the island!

Head to Jerry’s Supermarket and visit the Parrots.  Please tell Ceasar we said hello!!
Head to another beach and explore more shells

Remember to bring mesh bags to hold your shells! (affiliate link)
Book a chartered fishing trip
You never know what will be on the end of that line!

Drive Up To Captiva Island

Make sure to stay for the sunset.  Captiva has the most beautiful sunsets on the beach across from the Mucky Duck!

Grab dinner or a drink at the Mucky Duck while in Captiva.  The outside area has a tiki bar, family friendly games, and lots of seating.

Try Dinner & Dancing At Traditions

Catch a Crab Racing Show at ‘Tween Waters

It’s fun for kids and adults!  Make sure to get there early to get a seat at the table!

Grab a burger at CheeBurger CheeBurger

There is a burger contest where you can make the photo wall & get a photo with the big burger!


Then come back the next year & find yourself on the wall!

Rent a golf cart and drive the beautiful Sanibel Golf Course At Dusk.  Grabbing Dinner there is a good idea too!

There is lots of wildlife to check out such as these iguanas! Get Ice Cream

Spend Quality Family Time All Week Long

Have you been to Sanibel Island? What were your favorite things to do?!

Check out other vacation ideas here Need some help feeding your family and keeping them well nourished between vacations? Check out our recipes here!

The post Sanibel Island With Kids appeared first on Create Kids Club.

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Activities for preschoolers to teens!  These 4 easy recipes kids can make by themselves are great ideas to get kids started cooking.

Are you looking for activities for your preschooler, toddler, grade schooler, or even teen?

These delicious recipes are easy enough that even young kids can make them and good enough that teens will want to make them!  Keep your kids busy this summer with some simple snack recipes.  The best part?  They taste great and are packed with nutrition!

4 Cooking Activities For Preschoolers – Teens #1. Oatmeal Peanut Butter Balls

Oatmeal Peanut Butter Balls are a 5 ingredient recipe that takes just 5 minutes to make! Kids and adults love this delicious snack recipe.

Grab the recipe for Oatmeal Peanut Butter Balls here. #2. Fruit Dip

This 3 ingredient Fruit Dip goes great with watermelon, strawberries, melon, or your favorite fruit!  It’s a great idea to get kids eating more fruit in their diet!

Grab the Fruit Dip Recipe Here!

#3. Peanut Butter Fudge

Peanut Butter Fudge is made in a blender, then frozen.  It has some surprising ingredients, but don’t let them scare you off.  This fudge is a delicious snack or dessert for dinner this week!

Grab the Peanut Butter Fudge Recipe Here!

#4. Yogurt Parfait

Yogurt parfaits are perfect for a snack or make a fantastic breakfast as well.  Customize with your favorite fruit and toppings for a nutritious and delicious snack today.

Grab the Yogurt Parfait Recipe Here!

If you liked the knives used in the video, you can check them out here.  

Which recipe do you think your kids will want to make first?! * There are affiliate links in this post, which means if you were to purchase something it would not cost you more, but I would receive a small commision.  Thanks for supporting Create Kids Club!

The post 4 Cooking Activities For Preschoolers – Teens appeared first on Create Kids Club.

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A fun Veggie Buddha Bowl recipe that’s packed with wholesome ingredients, is simple to make, and customizable to your families preferences!

In the nearly 3 years I have been blogging, developing recipes, and photographing food, I don’t think I’ve had as much fun with a project as I did with this Rainbow Veggie Buddha bowl for kids.

This bright, fun, and nutrition-packed dinner is super easy to prepare, and even more fun to put together!

Veggie Buddha Bowls are a great way to get more veggies into your family, easily.

My goal was to come up with a kid-friendly buddha bowl recipe.  I sat thinking about what would encourage my 9-year-old to dive into a bowl packed with veggies and grains.

Vibrant colors popped into my head.  I knew if it looked bright and delicious along with a touch of fun, she would be on board.  I got to thinking about what veggies I could try and then I decided I was going for it – I was going to add ALL the VEGGIES – and the rainbow theme was born.  Who could say no to this vibrant dinner option?

I went with a combo of roasted veggies and fresh veggies.  Choose what you think will go over best with your family.  There are so many options in each color category once you start thinking about it.

How To Make A Rainbow Veggie Buddha Bowl?

Because I think options are key for kids, I gave my family the choice of quinoa and farro.

Start with layering grains as the base, then add on veggies into a rainbow shape.  Get creative and showcase as many veggies as you can fit!

I wanted to add a bit more protein and thought a fried egg was the perfect addition!

To quickly get this meal together, start by cooking the grains.  Grains can take from 30 – 45 minutes to cook.  Meanwhile, chop and roast the veggies you’d like cooked.

I roasted sweet potatoes, purple cabbage, and broccoli.  For other veggie options, I used red and yellow tomatoes, carrots, peppers, and avocado.

Leave the fried eggs for last to keep them nice and hot!

There are a lot of options for dressings for these veggie buddha bowls.

My favorite is the yogurt based ranch dressing from Bolthouse farms, but salsa or another salad dressing would work great as well!

I am happy to report that using the cold leftovers the next day made for a delicious lunch.

I loaded the veggies onto a bed of quinoa, topped it with tuna, and drizzled it with yogurt ranch dressing and let me tell you, it was fantastic!

Print
Veggie Buddha Bowl Recipe
  • Author: Jodi Danen, RDN | Create Kids Club
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 4
  • Category: Dinner
  • Method: Bake
  • Cuisine: American
Description A fun Veggie Buddha Bowl recipe that’s packed with wholesome ingredients, is simple to make, and customizable to your families preferences!
Ingredients
  • 2 cups quinoa, cooked (or your favorite whole grain)
  • 1 medium sweet potato, peeled and diced
  • 1 cup broccoli florets
  • 1/2 of a small red cabbage, sliced
  • 1 cup red cherry tomatoes, sliced
  • 1/2 cup yellow cherry tomatoes, sliced
  • 1 avocado, sliced
  • 4 eggs, fried
  • a dressing of choice (such as a yogurt-based ranch dressing)
  • olive oil
  • salt & pepper
Instructions
  1. Preheat oven to 425 degrees.
  2. Place diced sweet potatoes, broccoli florets, and slice red cabbage onto baking pan.  Drizzle with olive oil and season with salt & pepper. Bake for 15-20 minutes or until potatoes are softened.
  3. Place veggies in separate serving dishes.
  4. Serve by layering quinoa, veggies in a rainbow of colors, the fried egg, and top with dressing.
Notes

Learn how to cook the perfect fried egg here.

Substitute your favorite veggies to customize your own Rainbow Veggie Bowl!

3326.6 g176.6 mg14.6 g39.1 g9.3 g13.9 g
Did you make this recipe?

Tag @createkidsclub on Instagram and hashtag it #createkidsclub

What do you think?  Would your family love to make these Rainbow Veggie Buddha Bowls?!

The post Rainbow Veggie Buddha Bowl appeared first on Create Kids Club.

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