Yup...we're foodies....

This blog will be famous one day for our culinary skills! First, we present Grilled Salmon with Charred Corn Relish. This dish was a spectacular combination of flavors. First, you can't go wrong with grilled Salmon. The corn relish was extra flavorful thanks to the way the aromatic basil and sweet balsamic vinegar mixed with everything else in the corn relish. It's a taste I've not experienced before.



The corn relish recipe:
-Soak 4 ears of shucked corn (on the cob) in large bowl of cold water for 20 minutes
-Remove and pat dry
-Coat corn on all sides with Olive Oil cooking spray, and season with 1/4 tsp. each of salt and pepper
-Grill about 15 minutes or until charred on all sides
-Remove cobs from grill and cool slightly
-Slice the kernels from the cobs and transfer to a medium bowl
-Add a pint of halved cherry tomatoes, 2 Tbsp. each of Extra Virgin Olive Oil and Balsamic Vinegar, 3 Tbsp. of thinly sliced fresh basil (We used ours from our herb garden) and a 1/4 tsp. each of salt and pepper. Mix thoroughly
-Let the relish sit at room temperature for 15 minutes before serving
-Top your grilled Salmon with the relish and enjoy!

Thanks to Bobby Flay for this delicious recipe.

Next up, for dessert we have decadent Brownie Goodness.

We discovered an easy to make, low fat, low calorie brownie mix that tastes incredible. It's called "No Pudge" and it's available at H.E.B. and other fine food stores near you! We mixed up a batch of No Pudge using Fat Free Greek Yogurt. Then we topped it with Cool Whip, a little drizzle of chocolate syrup, some freshly sliced strawberries and a sprig of fresh mint (again, from our garden!) as a garnish. Wow, this was so good and fairly friendly to anybody watching your calories. Take a look at this!