Off The Cob Mexican Street Corn

This Off The Cob Mexican Street Corn is a super easy and tasty dish that is one of our new family favorites. It was so good when I made it that Josh asked me to write down the recipe so he could make it at the firestation. That is high praise in our family because not every meal or recipe we make at home are ones that he would want to duplicate at work.

We served this with smoked pork sandwiches and coleslaw but honestly it would be good with so many different flavor combinations. I even added the leftovers the next morning to roasted sweet potatoes, crumbled bacon, avocado, pork, and salsa for a breakfast bowl.

I hope you enjoy this recipe just as much as we did.


  • 16 ounce bag frozen whole kernel corn
  • 2 tablespoon melted butter
  • 2 tablespoon mayonnaise
  • 1 lime juiced
  • 1/2 teaspoon paprika
  • 1 teaspoon blend of salt, pepper, garlic (I use this brand)
  • 4 green onions sliced
  • 1/2 cup cotija cheese
  • 3-5 stems cilantro chopped fresh


  1. Heat frozen corn as desired.
  2. Combine melted butter, mayo, and lime juice. Add seasonings and mix.
  3. In a medium size mixing bowl place corn, butter/mayo dressing, sliced onions, crumbled cotija cheese, and cilantro. Fold all ingredients together.
  4. Serve warm and enjoy.

Chicken Pot Pie

I am not sure how it is already December. This year has been a blur and also seemingly the longest year of my life. Oh 2020. We have been trucking along with homeschool and next week will have us finishing up our Saxon Math lessons for this semester.

Lately I have found myself craving simple comfort food. And this Chicken Pot Pie recipe from my friend Kindal has been a weekly staple for the past two months. It is super easy to make, the ingredients are usually items I have on hand, and it just tastes so good every single time I make it. This has also become a go to meal for my daughter.

There are several highlights that have really made my 2020 better and brighter and one of them is Fit Women’s Weekly Live. Kindal and her husband Dan have been a huge part of my year with their live streaming home workouts. I am in better shape and it has been a huge stress reducer for me.

These last 8 weeks I have been taking part in a nutrition challenge called Plan Smart Eat Real with Fit Women’s Weekly. Kindal has been sending out meal plans each week and they have been so helpful. We haven’t eaten out as a family since March and I was constantly making the same meals over and over again. It has been so nice to have new recipes each week to try.

I never ate Chicken Pot Pie growing up so this was entirely new to me but I absolutely love it. If you are looking for a warm meal this winter be sure to give this recipe a try. It also reheats really well for leftovers.

For crust:
  • 3/4 Cup Whole Wheat Flour
  • 1/2 Cup Greek Yogurt
  • 1/4 Cup Cream Cheese
  • 2 Tsp Baking Powder
  • 1/4 Tsp Salt
Pie Filling:
  • 1 Tbsp olive oil
  • 2 Chicken Breasts Shredded
  • 4 Cups of veggies, chopped
  • 2 Garlic Cloves, Chopped
  • 1/2 Onion Chopped
  • 1/2 Cup Low Sodium Chicken Broth
  • 1/4 Cup Hummus
  • 1 Tbsp Flour
  1. Preheat oven to 350-degrees.
  2. Create the crust by first stirring everything together. Then lightly flour your hands (to keep from sticking) and knead the dough for 10-15 times into a ball. Split in half and roll into 2 balls. Use a rolling pin to roll out to around .5cm thickness and for it to fit your pie pan. Place one into the pie pan, use a fork to make holes and bake for 5-8 minutes. Until lightly golden.
  3. In a skillet, heat oil. Add garlic and onions and sauté until fragrant and translucent. Add all the veggies, broth, and hummus into the pot and stir. Allow to cook until vegetables are heated through. Add chicken, stir together and allow the mix to heat up and evaporate some of the liquid. Around 5 minutes. Sprinkle in flour and mix well. Allow the mix to simmer and thicken for around 3-5 minutes.
  4. Pour filling into the pie dish and place the other crust on top. Use a knife to make a few slits and slide into the oven. Cook 15-20 minutes or until pie is lightly browned.

I know this year has been tough for everyone for many reasons. If you are needing a group of supportive ladies to connect with while you get stronger and healthier I highly recommend Fit Women’s Weekly Live.

Starting in January there is a new fitness/nutrition challenge that includes an 8 week meal plan. If you sign up now you will get the rest of this month FREE so you can check out the group and start exercising before January. Or you can sign up for the monthly membership without participating in the challenge.

We decorated gingerbread houses this week and the kids have a pretend bake shop set up in the little boys bedroom. They have been selling gingerbread cookies all week and having the best time. This weekend we don’t have any plans, much like every weekend this entire year, but I am sure we will watch a Christmas movie or two and possibly take a drive to look at lights.

Happy December everyone! Thanks for stopping by the blog today :).


Pita Jungle Lentil Burger Recipe

Today I am sharing a recipe from one of my favorite restaurants. Pita Jungle began emailing recipes off their menu several weeks ago. And I was so happy! So far I have three recipes from them in my inbox. And they are all recipes I have ordered multiple times off the menu. I was pretty happy to be able to have the chance to now recreate them at home.

I figured Mother’s Day would be a great day to make the lentil burgers. And they turned out so well! Even Josh who loves “real” hamburgers said these tasted good. That pretty much seals the deal right there if you are looking for an endorsement to make these. My husband loves hamburgers and if it is his turn to cook at the fire station one of the meals is likely to be burgers.

Lentil Burger Recipe

You don’t need much to make these vegan and vegetarian friendly burgers. They are simple and can by made easily especially if you have an Instant Pot.

The recipe that was emailed said that it would make 1-2 burgers. I am not sure what happened but we ended up with 6 full size patties. Here is how we made them! Hope you enjoy them as much as we did!


  • 1 cup cooked lentils
  • 1 cup cooked brown rice 
  • 1/4 cup diced radish
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder 
  • 1 teaspoon onion powder
  • 1-2 sprigs of fresh mint (optional)


  1. Place all ingredients in food processor. Pulse for 3 seconds 3-4 times. Or…I don’t have a food processor anymore because mine broke a year ago and I haven’t purchased another one. Here is what I did. I cooked the lentils and brown rice in my Instant Pot with 2.5 cups of water for 22 minutes. When cooked I used a potato masher for a few minutes until it was at a ground beef consistency.
  2. Remove the mixture and form into 6 burger patties.
  3. In a pan brown the patty with a little bit of olive oil.
  4. Select buns (or a leafy salad as a base) of your choice and garnish with your favorite toppings. Pita Jungle suggests thinly sliced radishes, sprinkles of sumac, mint leaves, and a couple drops of pomegranate molasses. I used radishes, mint, and lettuce from our garden and also topped it off with Famous Daves pickles.

This burger was so good! It was the perfect lunch on Mother’s Day. We spent the day swimming, playing in the backyard, and ended the night watching the Disney Family Sing Along.

While I am deeply sadden by the devastation of the coronavirus I am thankful for the extra time our family has been able to spend together at home. Time truly does fly by and these extra memories made will be ones that I hold close for years to come.

To all the mom’s out there I hope you had a special day even if you couldn’t be with your loved ones due to social distancing. If you are a foster or bio mom please know you hold a special place in my heart. Our family will forever be grateful for our youngest son’s mom for giving him the gift of life.

Thank you for reading and I hope you have a great rest of your day! Let me know what you think if you make the burger.

xo, Tamara