Category: Recipe

Roasted Corn and Black Bean Salad

When I got my braces on in middle school, my orthodontist gave me a rather long list of foods I’d have to strike from my diet for two or so years – it included but was not limited to, bubble gum, pizza, and corn on the cob. Quite a price to pay for straight choppers – especially when summertime barbecues rolled around. If it wasn’t bad enough that I had to eat pizza with a fork and knife, backyard picnics weren’t quite the same now that corn and I couldn’t be together anymore.

Eventually, though, my mom came to the rescue – instead of chewing the corn straight off the cob, she used a knife to slice it off the cob off in beautiful yellow slabs. It didn’t take long for me to fall in love with this “new” delicacy – in fact, I’ve been braces-free for almost a decade now, but this is still my preferred method when it comes to corn.

With Memorial Day weekend in progress and summer on the horizon, the time for corn is now. Make sure you get fresh, sweet corn for this recipe – canned corn has a tendency to get mushy. To make sure you pick a winner, pull the husk and silk back slightly and prick one of the kernels with your nail. It emits milky white juice, you’re good to go!

I roasted my corn, but this would be fabulous with grilled corn as well! Either of these methods will highlight the corn’s natural sweetness.

Enjoy as a side dish at a barbecue, or add some crumbled pressed tofu to make it a substantial lunch.

Roasted Corn and Black Bean Salad
Serves 4

2 ears fresh white or yellow corn, husks on
1 can black beans, drained and rinsed 
1 red bell pepper, finely diced
3 green onions, sliced
1/3 cup fresh cilantro, chopped
Juice of 1 lime
1 tablespoon olive oil
2 teaspoons ground cumin
Hot sauce, to taste
Salt & Pepper

1. Preheat oven to 350º. Place corn directly on oven rack and roast for 30 minutes, or until corn is soft. Let cool slightly before removing husks and silks. Holding the cob vertically at a slight angle, slice corn off in large slabs. Place kernels in a large bowl.

2. Add the beans, bell pepper, green onions and cilantro to the corn and mix thoroughly.

3. In a small bowl, mix together lime juice, oil, spices, hot sauce, salt and pepper. Dress salad and mix well. Refrigerate until serving.

Nutrition per Serving: 148 calories, 1g fat, 32g carbohydrates, 9g protein.

Recipes, Scarves and Jewlery!

October is Breast Cancer Awareness Month and Stella + Dot has a collection where 100% of the proceeds go to Breast Cancer research. Everyone needs a little pinker in their life.

And speaking of charitable shopping. Are you familiar with A.Barclay scarves?

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Anna, the founder of this amazing lines of scarves has generously offered TTS readers 20% off your purchase until Monday at midnight using the code EXTRA20.


On Tuesday night, after 2 full weeks of eating out, I decided we need a delicious (and healthy) home-cooked meal. After some convincing Spencer let me make some spaghetti squash. I posted a picture on Instagram and you guys requested the recipe, so here it is!

You will need:
  • 1 spaghetti squash
  • Amylu Italian Chicken Sausage (I have tried a lot of brands and this is by far the best one)
  • Yellow peppers
  • Zucchini
  • Basil
  • Pine nuts
  • Parmesan cheese
  • olive oil
Step 1: Preheat oven to 375 degrees. Cut spaghetti squash in half horizontally (this part is tough but just keep pushing). Pull out all of the seeds.
Step 2: Put a little bit of salt, pepper and olive oil on the flesh of the squash and lay it flesh side down on to a cookie sheet.
Step 3: Bake for 30-40 minutes. Use a dinner fork to pull out the “noodles” from inside the squash.
Step 4: Cut zucchini and yellow pepper into small pieces and cook on the stove top with salt and pepper.
Step 4: Combine basil, olive oil, parmesan cheese and toasted pine nuts in a food processor to make pesto.
Step 5: Cut pre-cooked chicken sausage into bite-sized pieces and brown in a nonstick pan (no oil is needed)
Step 6: When sausage, pesto and squash are all finished combine in a bowl and feast!

Sorry for all the randomness, but I needed a break for the wedding pics to squeeze in some important things like shopping and food.Have a great weekend!

Rich French Buttercream – The Ultimate Cake Frosting Recipe

Cake frosting or icing is almost always misleading, it looks so delicious and decadent on beautifully decorated cakes, but then the first taste of it either feels like a greasy gob of sweet shortening on your tongue or the sweetness of it has burned your taste buds. Also, have you ever really just tasted powdered sugar by itself? It has corn starch in it, and I swear I can taste it.

Whipped cream frosting is good, but doesn’t have the same stability as a shortening and powder sugar based decorating frosting. In my opinion, the taste of it is missing a little something-something.

So thankfully, there are real buttercream recipes in existence. The kind of buttercream you’ll find on a $6.00 slice of cake served at a quality restaurant. The two more popular buttercreams are Swiss meringue buttercream and Italian buttercream, which are usually egg white based and are very similar to each other, except the methods are different. These are the elite frostings usually reserved for wedding cakes because of their silky textures and light flavors. As long as the weather isn’t too hot, they are stable and hold up well.

French buttercream isn’t as well known, it’s the naughty little cousin to the other buttercreams. It’s naughty because one tablespoon of the stuff has 5 grams of fat. This isn’t an everyday kind of frosting, friends. This should be reserved for special occasions, or when you want to present a knock-out dessert. The buttercream has a very creamy pale yellow color, so cakes will not be a true white color. The richness and silky texture are amazing, and the light flavor is complemented by just enough sweetness. I will never make a powdered sugar based frosting again!

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Serves: Makes 4.5 cups
  • 6 large egg yolks
  • 1 cup granulated sugar
  • 2/3 cup light corn syrup
  • 1/4 cup water
  • 1 pound unsalted butter (4 sticks) brought to room temperature
  • 1 tsp. vanilla extract
  1. In the bowl of a mixer, beat the egg yolks until light lemon yellow colored.
  2. Carefully combine the sugar, corn syrup, and water in a medium heavy-bottomed saucepan.
  3. Simmer the sugar mixture over medium heat (without stirring) until 215°F is reached on a candy thermometer. If sugar crystals form on the inside of the pan, carefully brush the insides of the pan with a wet pastry brush.
  4. With the mixer on low, slowly stream the hot sugar mixture into the egg yolks, if done slowly and properly, this “cooks” the egg yolks but doesn’t cause them to curdle.
  5. Once the sugar mixture is in, turn the mixer to high and beat the mixture until the sides of the mixing bowl have reached room temperature, approximately 10-12 minutes. The mixture will be smooth and creamy.
  6. With the mixer on low, add the vanilla, and slowly add the softened butter, 2 tablespoons at a time, until all the butter is incorporated and the mixture resembles a spreadable frosting. If your mixture is too warm, put the mixing bowl and buttercream in the refrigerator for 15 minutes – and beat with the mixer until smooth.
  7. The frosting can be stored for up to 3 days in the refrigerator. Bring to room temperature before spreading.

This recipe makes enough frosting to fill and decorate a 2-layer 9X9 inch round cake.