Sweet, delicious, finger-lickin’ corn. There is nothing like it in the summer. At street fairs or carnivals, it is one of my favorite treats. However, as much as I love corn, I am not a master griller (yet) but I like to enjoy the sweetness of a roasted corn with some salt and pepper.
This is such an easy recipe, you will be roasting corn all year long. Yes, even in the winter you can enjoy the flavors of summer.
I have been on a low-carb kick, and the great thing about this recipe is that it fits into lots of clean eating categories; paleo, gluten free, and low carb. I made myself 6 ounces, but you can absolutely cut the ounces in half and have 3 ounces, but I was one hungry girl.
I love halibut and this is the first time I have actually made it on my own and it was flaky and delicious. I was also craving some crunch, and I thought the almonds would be the perfect fix.
To make this a low carb recipe, it was something I couldn’t’ figure out. All the recipes I found had flour in it, and that doesn’t work for me. So I had to get creative and cross my fingers that the almonds would not fall off during cooking. I was super pleased with the results and almost all the almonds stayed on perfectly and without any flour!
There is something so special about a simple vanilla cupcake, and when you add butter cream and strawberries? It couldn’t be a more perfect dessert for summer. Especially if you can find those amazingly ripe strawberries that are perfect this time of year.
Here is a simple and delicious vanilla bean cupcake with strawberry buttercream.
Have you been looking for a fantastic cocktail that can be served for Sunday brunch, or any other time? I know I have, and food can almost be an after thought……..Okay, not really.
This punch looks refreshing and delish. It’s a must for your next summer party or Sunday brunch.
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