Fall Corn Salad

Peyton has always loved corn. I think he could eat corn every day and not get sick of it. I look for different ways to make it, that way it isn’t the same all the time.

A few months ago we went to MOD Pizza and they had a corn salad… That Peyton put on top of this pizza. He absolutely loved it. So we decided to experiment at home, and come up with our own corn salad recipe.

We call it Fall corn salad but it can be eaten year round! 😄  This recipe can be a topping on Naan -bread… Or as a stand-alone side dish.

As with all recipes… Make sure you check for any food allergies and make sure your food is fresh!

This is a pretty simple recipe to make… Hope you all enjoy! We love feedback on our recipes too!

Please don’t forget to check out Peyton‘s small business at https://teamawesomism.com/where we will be having some online cooking classes soon, as well as more awesome recipes, that he has made!

Fall Corn Salad:

2 cups corn.. We use frozen corn… That we have cooked

1/2 cup tomatoes chopped

1/2 cup diced green peppers

1/2 cup chopped red onion

1/4 cup diced celery

2 tablespoons of Italian dressing

1/4 teaspoon cilantro

1/2 Teaspoon sugar

Mix it all together in a bowl… And ground black pepper to taste. This recipe serves four to six people.

Enjoy! As always thanks for reading our Friday food blog! Please share and we always love feedback

 

 

 

 

 

 

Peyton’s Scrambled Eggs and Fruit Spread

Peyton put this blog out on today….but I wanted to make sure I showed support and added it as my Friday Food Blog as well! please check out his website at https://teamawesomism.com/
I am so Proud of Peyton! he’s even making his own recipes and sharing them! He really is Turning Autism into Awesomism!

I love scrambled eggs in fact they were one of the first things I learned how to make by myself. When I first made them, my Mom taught me how to make scrambled eggs. I make them every once or twice a week.

Scrambled eggs are not the only breakfast food I learned how to cook, I learned how to cook fried eggs, oatmeal, pancakes, waffles and other kinds of breakfast. Scrambled eggs are one of my favorite breakfast food to cook along with pancakes.

Here are 5 steps I take for scrambled eggs:

Crack 2 large eggs in a small bowl, whisk them up until they are fully blended
Add a just a little bit of milk, whisk that into the eggs
Add a tablespoon full of sour cream, blend it all together
Add a 1/4 teaspoon of fresh garlic
Whisk everything together so that its fluffy
Cook them on the pan on the stove on medium heat for 10-12 minutes

The reason why I add sour cream to the eggs is because it makes them taste so good and creamy. Sometimes I add ham, cheese, pepper salt and other vegetables to the eggs as well. Though usually when I add cheese to the scrambled, I make them into an omelette instead.

What makes scrambled and omelette eggs different? At a later date I will share my favorite omelette recipe. I used to be scared of cooking eggs, because I was afraid that I was going to not cook them properly, but now I’m very comfortable with making them. Please make sure you cook eggs all the way through. Always check for food allergies as well.

I love having a piece of toast with my scrambled eggs. I created my own fruit spread” recipe to go on the toast:

Add 1/2 block of cream cheese
Add 1 1/2 tablespoons of manuka honey
Add 4 tablespoons of fresh fruit preserves
Add 1 teaspoon of ground cinnamon
Mix them all together

You can use any kind of fresh fruit preserve that you like, I prefer to use black currant or strawberry. Be sure to mix it all together really well. Put it in a small bowl with a lid, and store in the refrigerator. It should last about a week. It also goes well on bagels, English muffins or even biscuits.

Mark’s Cheese Enchilada Recipe

One of Peyton‘s favorite meals is our cheese enchiladas. This recipe Mark modified from other recipes, to make it easier and faster to prepare.

We really love making these in the fall during football and hockey season.They are easy to make,  and are great in front of the TV, food. 😀

Next Friday we will have a really super awesome guest blogger…. it is going to be… Peyton! He’s going to share with us one of his favorite breakfast recipes. It also happens to be one of the first things he learned to make, when he learn to cook so make sure you follow us on https://teamawesomism.com/

3 tablespoons oil

1 tablespoon of taco seasoning. The amount can vary depending on your seasoning brand and your preferred taste. We think less is more for a smoother sauce,but you might go for something spicier.

3 tablespoons flour

2 cups chicken broth

6 to 8 corn tortillas

Two cups (or so) shredded cheese. We like the Colby Jack blend,but other cheeses work well also it depends on individual taste.

1/2 cup finally chopped onions

Heat the oil until it shimmers and add the spices. Stir together and let cook for one minute. Add the flour and stir into mixture. Add the chicken broth and whisk to get the clumps out. Let this simmer  and thicken for eight minutes or so.

After sauce has thickened slightly, pour into container… I use a large 4 cup measuring cup. Spray the bottom of your 9X9 inch pan with cooking spray and add a small layer of the sauce to the bottom of the pan.

Heat your tortillas in between two damp paper towels in microwave for 15 to 30 seconds to make them easier to roll. Build your enchiladas by inserting about 2 tablespoons of the grated cheese into the corn tortillas roll and placed seam side down into the pan, repeat until pan is filled.

Poor remaining sauce mixture over enchiladas and sprinkle remaining cheese and onions over top. Bake at 350° for 20 minutes or until cheese is melted and gooey.

Serve with refried beans, salsa, sour cream, guacamole and Spanish rice.

If you have some sauce left over use it for other quick meals. I recommend rolling some refried beans into a flower tortilla and covering with the sauce and cheese. Makes a great quick meal on the go!

As always thanks for reading her blog! And don’t forget our book is available on TeamAwesomism website in the store! … It has even more recipes, as well as other awesome tips of how to take care of yourself.…… Please check out Peyton’s website… We are so proud of him being an autistic Teenpreneur small business owner!

 

 

 

 

Easy Chicken Salad on Naan Bread

Living in Texas it gets really hot… And sometimes I just like a really nice cold salad… And I love a salad on a great piece of Naan bread. I made this recipe one night when I was really in the mood for  chicken salad and Naan Bread! So I threw this together with items I had in the pantry and refrigerator.. it was quick,easy and super delicious.

It’s great for lunch and or dinner, it’s perfect for days that you don’t have a lot of time, but want something semi-healthy, and really flavorful! 🙂 Hope you enjoy!

•You can either use one can of 12.5 oz chunk chicken or Pan fry a chicken breast, cut up into chunks. I love using extra lean chunk chicken from the can.

•1/3 cup chopped red onion

•1/3 cup Reduced sugar Craisins

•1 small tomato chopped in small cubes

•1/3 cup skim mozzarella shredded cheese

•3 heaping Tablespoons of olive oil mayonnaise

•1Tablespoon of lowfat Italian dressing

•Fresh Ground Pepper to taste

Mix all the above ingredients together in a medium-size bowl. Cover bowl with lid and put in refrigerator for 3 to 4 hours to chill.

Serve on fresh Naan bread. This recipe makes enough for four chicken salad Naan bread servings.

I love serving fresh peaches on the side with this… And a little bit of cinnamon to the peaches, and you have a perfect meal!

As always, thanks for reading our blog and we hope you enjoy the recipe, please feel free to share! All the normal exemptions etc. apply such as watch for food allergies, make sure your food is fresh etc.!

Please check out our latest project https://teamawesomism.com/we are going to have a lot of recipes, cooking tips, cooking videos and more in our membership newsletter TeamAwesomism

 

Taco Shells Recipe

It’s Friday Food Blog! Yay! We have as our guest blogger this week,my friend Brandy Bright! This is Brandy’s second guest blog with us! Please check out her cookbook … It’s full of awesome healthy recipes. http://www.mbpowercouple.com/
As always, thank you for reading our blog. Don’t forget the launch for Team Awesomism  is on September 19! We are super excited about our new project!
Taco Shells “Taco night brings the
(blended) family together!”
“Getting the hang of making these tacos! Fun, Simple & easy
for this busy, full-time working mom AND my kids love
them!” ~Nicole Lemire (Mike’s ex wife!)
Here is what you need:
● Corn Tortillas (we love sprouted corn tortillas)
● Avocado or Grapeseed Oil (higher smoke point)
● Garlic Salt
● Limes (optional but highly recommended)
1. Fill a small frying pan with oil and turn on medium heat*
2. Add 1 tortilla and cook on both sides until lightly crispy
3. Remove from oil and fold in half with 2 forks to create a shell
4. Sprinkle with garlic salt to taste
5. Half of our house likes to top our taco shells with fresh lime juice
*Depending if you are using electric or gas stove, you may have to
play with the correct temperature setting to set the oil for optimal
cooking of your shells. We use medium heat on a gas stove.
We usually go through a ton of tacos on taco night so add more oil
to your pan as needed. We like our tacos with ground turkey or my
crockpot whole chicken, black beans, cheese, avocado, tomatoes,
Sriracha and lactose free sour cream.