Corn, Avocado and Cilantro Salad:
The roller coaster continues but I’m on the up swing of the ride now! It’s much better going up than that unsettling feeling when your stomach drops coming down. Right? Anyway, let’s keep it moving, stay focus and stick to your game plan. Life is a beautiful journey that, if we stay awake to it, teaches us new things good and bad! Yep, it’s all good basically! I know for me, a good salad always powers me up and this amazing Corn, Avocado and Cilantro Salad rocks the bells! I love all the flavors mixed together with tangy lime juice squeezed on top. My kids loved this dish so much they wanted to know if it was lemon or lime juice that gave it that tangy flavor. It’s so rewarding when our children can recognize and appreciate great natural flavors in our food.
Staying focused on your goals is not an option, it’s mandatory!
Ali in the Valley
Photo by: Ali
Corn, Avocado and Cilantro Salad Recipe:
4 shucked ears of corn or a bag of frozen corn
1 sliced Hass avocado
1/4 cup fresh cilantro
1 tablespoon fresh lime juice
1 tablespoon extra-virgin olive oil
1/2 teaspoon coarse salt
Heat grill to medium-high. Grill corn, rotating often, until lightly charred, about 15 minutes. Let cool slightly. Carefully cut kernels from cob. Or heat skillet add 1/2 tablespoon spoon olive oil and frozen corn kernels charred lightly. Gently toss with avocado, cilantro, lime juice, olive oil, and salt.
Oven Baked Ribs Recipe:
2 racks baby back ribs
6 tablespoons Rib Rub, recipe follows
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
Sweet Baby Rays Hickory & Brown Sugar Barbeque Sauce (optional)
Preheat the oven to 300 degrees F and line a large baking sheet with a piece of aluminum foil large enough to cover the pan twice (you will be folding this over the ribs and sealing).
Place the ribs on the prepared baking sheet in 1 layer. In a small bowl, combine the Rib Rub, salt, pepper and stir to combine. Divide the seasoning evenly among both slabs of ribs, coating well on both sides. Fold the sides of the foil over the ribs and seal tightly on all sides. Place the ribs in the oven and bake, undisturbed, for 2 1/2 to 3 hours, or until ribs are very tender.
Remove the ribs from the oven and peel back the foil so that the ribs are exposed. Using a pastry brush or the back of a spoon, coat the racks lightly on the meaty sides with barbecue sauce. Return to the oven until sauce is thickened and lightly browned, about 20 minutes longer. Remove the ribs from the oven and set aside to cool briefly before cutting between the ribs and serving. Serve with more barbecue sauce, if desired.
8 tablespoons paprika
3 tablespoons cayenne
5 tablespoons freshly ground black pepper
6 tablespoons garlic powder
3 tablespoons onion powder
6 tablespoons salt
2 1/2 tablespoons dried oregano
2 1/2 tablespoons dried thyme