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Roasted Cauliflower with Turmeric, Dates & Pine Nuts

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If you’re a cauliflower fan it’s your lucky day!! This dish puts a different spin on your typical roasted cauliflower, we definitely kicked it up a notch by combining together some unexpected flavors like the star of the show, turmeric.

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Turmeric has some MAJOR health benefits.  It is derived from a root, but when you purchase it at the store you buy it in powdered form…although you can occasionally find it in root form at certain specialty stores.  Anywho…..lets talk about the major health benefits like the studies which show the anti-inflammatory properties, it also helps to reduce the risk of cancer.  The list goes on, turmeric is also found to tame heartburn and an upset stomach and even joint pain.  There are more benefits of turmeric but I think we’ve already bragged enough about this powerhouse ingredient…let’s get back to how to make this bomb dish!

Stych Photography

It’s really quit simple…add your spices to a bowl (turmeric, cumin, nutmeg, cinnamon) throw in the cauliflower and drizzle with olive oil.  Mix it all up and throw everything on a parchment lined baking pan.  Roast for 30 minutes, flipping cauliflower at the halfway point.  During the last few minutes while the cauliflower is roasting, add butter and garlic to a small saucepan and cook until melted.  Chop dates into small pieces and set aside.  Remove cauliflower from the oven and transfer to a serving bowl.  Drizzle butter/garlic over cauliflower and sprinkle with toasted pine nuts and chopped dates.  There you have it cauliflower lovers, simple and ah-mazing side dish that you can have on your table tonight!!

Stych Photography

 

 

Roasted Cauliflower with Turmeric, Dates & Pine Nuts
 
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Serves: 4
Ingredients
  • 1 head cauliflower, cleaned and chopped into florets
  • 2 Tbsp good quality olive oil
  • 1 Tbsp turmeric powder
  • 1 tsp ground cumin
  • 1 tsp nutmeg
  • ½ tsp cinnamon
  • 1 tsp kosher salt
  • 2 Tbsp pine nuts, toasted
  • 4 Tbsp butter
  • 1 clove garlic, minced
  • 6 large medjool dates
Instructions
  1. Preheat oven to 400 degrees. In a medium bowl add olive oil, turmeric powder, cumin, nutmeg, cinnamon and salt and mix. Add cauliflower and toss to coat.
  2. Line a rimmed baking sheet with parchment paper. Spread cauliflower out evenly on baking sheet. Bake 30 minutes, turning halfway through cooking.
  3. While cauliflower is cooking chop dates into small pieces. Add butter and garlic to a sautee pan until melted.
  4. Remove cauliflower from oven and transfer to a serving dish. Drizzle butter over top, sprinkle with toasted pine nuts and chopped dates.

Turkey Meatloaf

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I’m laughing as I write this because turkey meatloaf really doesn’t sound like it’s the type of meal to get excited about.  We tried playing with the recipe title to make it sound a bit more appealing but decided it is what it is…it’s turkey meatloaf and it’s damn good!

With that being said, you know what is super cool about this damn good turkey meatloaf?  You can get two meals out of one!  Yes, that’s right….make this tonight and tomorrow night you will have dinner covered too.  Although you may need to double the recipe and make two loaves depending on how many mouths you’re feeding.  Anyways, tonights meal is damn good turkey meatloaf straight off the loaf with whatever side you are in the mood for, like roasted veggies or a sweet potato whip.  Tomorrow night you will be dining on meatloaf panini sandwiches.  Yep, throw a big slice of meatloaf in between two pieces of bread and slide a piece of cheese in there so it gets all melty and gooey.  Boom, just like that you have dinner #2.  That’s called a two for one and that’s called WINNING!

So this is a simple recipe that takes very little time to prep.  It consists of sautéed onions, garlic and thyme mixed with organic lean ground turkey, an egg, panko breadcrumbs and a little bit of this and a little bit of that.  We always like to sneak a veggie in the meatloaf so we used grated carrots for this batch, but grated zucchinis are a great add in too…or better yet, use both!

This is a get your hands dirty type of meal prep.  Get your hands in there and mix up the ingredients, but don’t mix too much or your meatloaf will get a little dry.  Form into a rectangle shaped loaf on a parchment lined roasting pan and that’s it.  If you’re a ketchup lover then spread some ketchup over the top before baking, otherwise bake it as is.  Place a pan filled with water on the bottom rack of the oven to prevent the meatloaf from cracking.  Make sure the internal temperature of the meatloaf reaches 160 degrees before removing from the oven.

You can bake this meatloaf earlier in the day if you don’t have time to bake it before dinnertime.  If you bake it earlier, slice it up before serving and reheat the slices in a skillet.  I sometimes prefer it this way because a nice crust forms on the outside of each piece.  Add this into your meal rotation this week and get two bangs for your buck!


Turkey Meatloaf
 
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Serves: 6
Ingredients
  • 1 Tbsp good quality olive oil
  • 1 medium onion, diced
  • 1 clove garlic, minced
  • 1 Tbsp fresh thyme, stemmed and chopped
  • 1½ lbs lean ground turkey
  • 1 egg, beaten
  • 1 Tbsp organic ketchup
  • ¼ C chicken stock
  • ½ C panko breadcrumbs
  • 2 Tbsp worcestershire sauce
  • ⅓ C grated carrots
  • 1 tsp kosher salt
  • ½ tsp cracked pepper
Instructions
  1. Preaheat oven to 325 degrees.
  2. Heat a large sautee pan over medium-low heat. Add olive oil and sautee onions, garlic and thyme for about 15 minutes. Set aside to cool.
  3. In a medium bowl add turkey, egg, ketchup, chicken stock, breadcrumbs, carrots, worcestershire sauce and S & P. Add cooled onion mixture and mix together with your hands - do not overmix!
  4. Line a sheet pan with parchment paper. Drop turkey mixture on the parchment paper and shape into a rectange loaf. Bake for approximately 55 minutes, or until internal temperature reaches 160 degrees on a meat thermometer.
**Note - Place a pan of water on the rack below the meatloaf in the oven to keep meatleaf from cracking.

Valentine Surf and Turf with Wild Mushrooms and Asparagus

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It’s Valentines Day in a couple of days which  means it’s time to spoil the one you love…or yourself for that matter!! Why go to a busy restaurant when you can spend the evening at home enjoying filet mignon with wild mushrooms, garlic seared shrimp and asparagus.  YUM!!! Believe it or not this is one of the easiest dinners to prepare, you just have to be quick to make sure that everything comes together at the same time.

Since filet mignon is the best cut of steak you can buy, it really doesn’t need much…just rub some olive oil on both sides and season with kosher salt and cracked pepper.   Less is more with filet, the steak is the star of the show so no need to add any additional seasonings.  Sear on both sides in a hot grill pan and finish the cooking process in a hot oven.

While the steak is cooking you can quickly throw together the sautéed wild mushrooms with fresh herbs, seared garlic shrimp and asparagus.  They can all cook at the same time (as long as you have 3 burners) so everything is ready to assemble when the steak comes out of the oven.

You are guaranteed to score BIG points with your Valentine with this dinner.  Uncork a nice bottle of red and sit back and enjoy each other…at home!!


Valentine Surf and Turf with Wild Mushrooms and Asparagus
 
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Serves: 2
Ingredients
  • 2 filet mignon steaks (8 ounces each)
  • 4 large shrimp or jumbo prawns, shelled and deveined
  • 2 cups sliced wild mushrooms (we used shitake, crimini, chanterelle and button)
  • 2 tbs good quality olive oil
  • 1 small shallot
  • 1 clove garlic - minced
  • 3 sage leaves - chopped
  • 1tbs fresh thyme
  • 1 tbs butter
  • ½ pound asparagus - trimmed and peeled
  • S & P to taste
Instructions
For the Filet Mignon:
  1. Preheat oven to 425°.
  2. Heat a large oven proof skillet or grill pan over high heat for 5 mins. Drizzle steaks with a Tbsp of olive oil and rub on each side to coat. Sprinkle each side with salt and freshly cracked pepper. Place steaks in hot pan and sear evenly on both sides. About 2 minutes per side. Place hot steak pan in the oven to continue cooking to your desired level. For rare steaks, temperature should be 120° , 125° for medium - rare. Remove steaks from oven and allow to rest for 2-3 minutes.
*While the steaks are cooking in the oven, begin working on the mushrooms, shrimp and asparagus.
For the Wild Mushrooms:
  1. Heat 1 Tbsp olive oil in saute pan over medium heat. Add minced shallot and saute for 1 minute. Add mushrooms and cook until softened (about 5 minutes) then add chopped herbs. Add 1 Tbsp of butter and S & P to taste just before serving.
For the Shrimp:
  1. Rinse shrimp and pat dry, season with S & P. Heat a small sauce pan over medium heat, drizzle with olive oil and add in garlic. Add shrimp and cook until pink (about 2 minutes per side).
For the Asparagus:
  1. Bring 2 cups of water to a boil in a medium sauce pan. Cook asparagus for 2 minutes and drain immediately. Toss with a drizzle of olive oil or a pat of butter and season with S & P to taste.

Grilled Lemon Chicken Kabobs with Tzatziki

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It’s Greek night at our house tonight and we are serving up the tzatziki with pita from our post a couple of days ago and these grilled lemon chicken kabobs.  I’m also going to whip up our GTK Greek salad to complete the meal (search Greek salad for recipe).

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We have friends coming over and they LOVE Greek food, I think they are going to be pretty happy when I tell them about the menu.  Everything on the menu can be prepped ahead of time so you don’t have to stress when your guests arrive…and the ahead of time prep is minimal.  If you read our tzatziki blog post you will know that it only takes 10 minutes to throw together.  It’s actually better if you make the tzatziki ahead of time to give the flavors a chance to blend together.  Once you have the tzatziki made it’s time to marinate the chicken.  Cut in kabob size pieces and marinate in a ziplock bag with lemon juice, garlic and olive oil . When your guests arrive simply thread the chicken on skewers, season with S&P and grill.  While the chicken is grilling you can quickly make the tomato salad, which takes 10 minutes as well.  Serve with a side of pita and your meal is complete, Greek night made simple!

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Grilled Lemon Chicken Kabobs with Tzatziki
 
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Serves: 4
Ingredients
  • 1.5 lbs chicken cutlets, cleaned and trimmed and cut into large bite-size pieces (big enough to fit on a skewer)
  • 6 cloves garlic - smashed with the back of knife
  • 2 large lemons, quartered
  • S & P
  • ¼ C olive oil
  • 6 metal skewers - can also use wood skewers
For the Tzatziki:
  • 2 C 0% Greek yogurt
  • ½ English cucumber
  • 2 Tbsp fresh squeezed lemon juice
  • zest of 1 lemon
  • 2 Tbsp chopped dill
  • 1 clove garlic, pressed
  • ½ tsp kosher salt
Instructions
  1. In a large ziploc bag place trimmed and washed chicken, garlic and olive oil. Squeeze the juice of the quartered lemons into the bag and put the lemon in the bag as well. Seal and place in the refrigerater for at least one hour to marinade.
  2. Remove chicken from ziplock bag. Skewer chicken pieces making sure not to pack chicken too tight together on the skewers. Season with S & P. Cook chicken on the bbq or on an indoor grill pan for about 3-4 minutes each side until chicken is thoroughly cooked through.
For the Tzatziki:
  1. In a medium bowl add yogurt. Using a box grater, grate the cucumber. Squeeze excess juice from the grated cucumber with a thin dish towel, cheesecloth or with your hand. Add the cucumber and all remaining ingredients to the yogurt. Mix to incorporate all ingredients. Best served chilled.

Creamy Tzatziki Dip with Cucumber and Dill

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I’m not gonna lie, tzatziki is fun to say!  Go ahead, say it!  Sounds like this…”Sa Zee Kee”.  Raise your hand if you love Greek food!! We are huge fans and this delicious, cool, lemony, garlicky, refreshing and light yogurt dip could very well be the main reason!  If you are unaware of what tzatziki is, you are about to be enlightened…and then well, you are just going to have to make this.  It’s beyond easy and you don’t need a lot of ingredients.  (applause!!) Basically, you just need greek yogurt, lemon, cucumber, garlic and dill.  One of the most fun parts about making this dip is grating the cucumber on your cheese grater then squeezing out all of the juice.  Not to mention, that’s pretty much it for the effort part too.  We love to serve this as a simple dip with pita chips or use it as a sauce with chicken and hummus as well.  Say it again…We love Tzatziki!!

tzakiki

Tzatziki
 
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Serves: 2 cups
Ingredients
  • 2 C Fage 0% Greek yogurt
  • ½ English cucumber
  • 2 Tbsp fresh squeezed lemon juice
  • zest of 1 lemon
  • 2 Tbsp chopped dill
  • 1 clove garlic, pressed
  • ½ tsp kosher salt
Instructions
  1. In a medium bowl add yogurt. Using a box grater, grate the cucumber. Squeeze excess juice from grated cucumber with a thin dish towel, cheese cloth or with your hand. Add the cucumber and all remaining ingredients to the yogurt. Mix to incorporate all ingredients. Best served chilled.

Garlic & Lemon Herb Butter

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Garlic and lemon herb butter is so easy and well, like the best thing ever! How can such a small ingredient change up a recipe so much? Adding flavor to butter like this garlic and lemon herb butter can totally transform your dish taking it form boring to complex and so totally flavorful! It’s an easy process but it packs a big punch. You can experiment with different flavor combinations creating either savory as in this case, or a sweet butter like maple cinnamon or orange vanilla.

Lemon, garlic and fresh herbs make chicken, fish, veggies, pasta, or just about anything better. The process is simple, leave a stick of unsalted butter out until it reaches room temperature. Add butter, juice and rind of 1 lemon, 2 cloves pressed garlic and chopped herbs (rosemary, basil & dill). Add a pinch of kosher salt and mix until incorporated. Place the butter on a piece of parchment paper and roll into a log, tie each end and store in the fridge for 10 days.

Let us know how you use your her butter or what flavor combinations you come up with. We would love to hear from you!


Garlic & Lemon Herb Butter
 
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Serves: 1 stick of butter
Ingredients
  • 1 stick unsalted butter, softened
  • 2 cloved garlic, pressed (pushed through a garlic press or finely minced)
  • zest of 1 medium lemon
  • juice of 1 medium lemon
  • 1 Tbsp chopped fresh basil
  • 1 Tbsp chopped fresh dill
  • 1 Tbsp chopped fresh rosemary
  • ¼ tsp kosher salt to taste
Instructions
  1. In a medium bowl mash softened butter with a fork. Add all remaining ingredients except salt and stir until mixed. Add kosher salt to taste - approx ¼ tsp.
  2. Spoon butter onto a piece of parchment paper. Form butter into a log shape. Wrap tightly in parchment paper and store in a ziploc bag. Store in refrigerator for up to 10 days or freeze for up to 6 months.
Good Thyme Tip - Use your favorite herb combinations such as tarragon, sage, parsley, etc. herb butter is great with pasta, seafood, poultry, really anything!

Cashew Chicken with Coconut Cauliflower Rice

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If there is such a thing as the cashew chicken jackpot then I think we hit it! Even better you don’t have to drive to pick it up, you can skip the take-out and actually  make this at home, from scratch, with ingredients you probably have sitting around right now.  Our kiddos even give this dish their stamp of approval, cauliflower rice and all!

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If you have yet to substitute grain rice with cauliflower rice it’s about time you try it out starting with this coconut cauliflower rice. We’re aware it’s all the rage right now and slightly weird at the same time but hey….all the more reason to give it a try.  It’s one of those trendy foods that actually tastes good and is good for you so double score! If you don’t feel like taking the extra step to pulse the cauliflower florets in a food processor no worries, most grocery stores are hip enough to know that we are all busy so they actually sell cauliflower already riced and ready to go.

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What are you waiting for? You really need to add this to your meal list….sorry, we just get really excited about good food that’s also good for you.  Winner winner it’s cashew chicken for dinner!

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Cashew Chicken with Coconut Cauliflower Rice
 
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Serves: 4-6
Ingredients
  • 1 lb organic chicken cutlets, trimmed and cut into bite size pieces
  • 8 oz mushrooms, sliced
  • 3 C broccoli florets
  • 1 bell pepper, seeded and sliced into thin strips (yellow, orange or red)
  • 2 Tbsp olive oil
  • pinch of kosher salt
  • ½ C chicken broth
  • 2 Tbsp cornstarch mixed with ¼ C warm water
  • 1 C unsalted, raw cashews
  • ½ C chopped water chesnuts
  • 3 C cauliflower rice (Add cauliflower florets to a food processor and pulse until it's the consistency of rice. You can also purchased pre-made cauliflower rice in the produce section of most grocery stores)
  • ¼ C light coconut milk
For the Sauce:
  • ¼ C low sodium soy sauce
  • 3 Tbsp hoisin sauce
  • ¼ C unseasoned rice vinegar
  • 1 Tbsp packed dark brown sugar
  • 1 tsp toasted sesame oil
  • 2 tsp freshly grated ginger
  • 1 clove garlic, minced
Instructions
  1. Heat 1 Tbsp olive oil in a large skillet over medium heat. Add chicken, season with a pinch of kosher salt. Brown each side for about 2 minutes. Remove from heat and place chicken on a paper towel lined plate.
  2. In a small bowl add soy sauce, hoisin, rice vinegar, brown sugar, sesame oil, ginger and garlic. Mix with a spoon.
  3. Heat 1 Tbsp olive oil in a large skillet over medium high heat. Add mushrooms, broccoli and bell pepper and sautee for 6-8 minutes. Add ½ C chicken broth and allow to cook for another minute. Add soy sauce mixture, cornstarch/water, cashews and water chesnuts. Mix together and reduce to simmer, cover and cook for 3-5 minutes until sauce thickens.
  4. While dish is cooking, heat another sautee pan over medium high heat. Add cauliflower rice and coconut milk and cook for 3-5 minutes.
  5. Distribute coconut cauliflower rice evenly in low bowls. Add cashew chicken over the top and serve.

Fish Tacos with Spicy Cilantro Lime Slaw

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Fish + Tacos = Love

We are major taco fanatics over here, and we are not shy to say that these fish tacos give us some serious bragging rights.  They are everything a ligit fish taco should be, perfectly flakey white fish, slightly spicy slaw, fresh squeezed lime juice all stuffed into a warm tortilla.

Let’s taco about it, sorry – couldn’t help it!  If you want to make the slaw ahead of time go for it, it actually gets better if it has some time to let the flavors mesh together.  The heat comes from the jalapeño that’s blended in with the greek yogurt, lime zest and juice.  Mix that with thinly sliced cabbage and cilantro and you’ve got slaw! Purple cabbage brightens up the colors of the taco, but we only had green cabbage on hand when we were making this batch. Whatever type of cabbage you use, you can’t go wrong.

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If you can get your hands on fresh rockfish, grab it, otherwise cod, snapper, mahi mahi or another type of white, mild fish is perfect. Make sure to remove any bones before you start working with the fish.  Cut the fish up into 2 inch strips, dip in egg whites and run it through the seasoned flour.  Heat a little butter/oil in a large skillet and cook the fish for about 2 minutes per side.  You can work in batches until all of the fish is cooked.

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Time to assemble the grand prize.  We prefer corn tortillas but use whatever type of tortilla you like.  Sometimes we will even skip the tortilla and make a fish taco bowl instead for a lighter option.  If you’re going the tortilla route (which is the best route) pile your fish on the tortilla, top with the spicy cilantro lime slaw and garnish with your favorite extras like cotija cheese, avocado, more fresh cilantro and an extra squeeze of lime juice.  Time to sit back and enjoy your tacos, just a hint – a cold cerveza will most definitely add to the awesomeness of these tacos!

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Fish Tacos with Spicy Cilantro Lime Slaw
 
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Serves: 4
Ingredients
For the Spicy Cilantro Lime Slaw:
  • ½ C 0% greek yogurt
  • ½ medium jalapeno, seeded and diced
  • zest of 1 lime
  • juice of 2 limes
  • 1 clove garlic, chopped
  • ½ C chopped cilantro
  • ¼ C red onion, sliced thin
  • 3 C green cabbage (can also use red)
  • ½ tsp salt
For the Fish Tacos:
  • 1 lb Rockfish or cod, cut into 2 inch pieces
  • 2 eggwhites
  • ½ C flour
  • 2 Tbsp cumin
  • 2 Tbsp chili powder
  • 1 tsp kosher salt
  • 1 Tbsp butter
  • 1 Tbsp extra virgin olive oil
  • tortillas (flour or corn)
  • Optional garnishes (crumbled cotija, cilantro, avocado, sour cream)
Instructions
For the Spicy Cilantro Lime Slaw:
  1. Using a blender or an immersion blender, blend yogurt, lime zest and juice, garlic and jalapeno until smooth. Pour into a medium bowl and add remaining ingredients, use a spatula and fold together until incorporated. Let it sit in the fridge while you prepare the fish.
For the Fish Tacos:
  1. In a low bowl crack egg, seperating the whites and whisk the whites only. On a plate add flour, cumin, chili powder and salt and mix together. Working in batches add fish to egg whites and transfer to flour mixtures, roll fish in flour mixture to coat. Set coated fish on a separate plate, continue until all of the fish is coated.
  2. Heat a large skillet over medium heat, add butter and olive oil, when it begins to bubble add the fish cooking approximately 2 minutes per side, until cooked. Once all of the fish is cooked assemble the tacos with spicy cilantro lime slaw and desired garnishes such as avocado, crumbled cotija and additional cilantro. Serve with a lime wedge on the side.

Roasted Salmon with Miso Sauce

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Calling all miso lovers! Really, I actually think that this applies to just about everyone on the planet because I don’t see how you can possibly not be a miso lover! But, if you are not, I’m really sorry. Hopefully you will come around soon! However, I’m totally convinced that you will change your mind if you try this recipe. That may sound extreme but it’s really how I feel. Okay, I digress, back to the recipe. Quite frankly, this roasted salmon with ginger miso is heavenly. Yup, that’s the only way to describe it. Like your taste buds will be doing the happy dance when they try this…for me, it’s more like a whole body happy dance but don’t judge. We used mild yellow miso (it comes in a paste form and you can find it in the refrigerated section of the grocery store). To make the sauce we added miso, garlic, fresh ginger, sesame oil, peanut oil and rice vinegar into a blender and mixed it all up. Yes, it’s seriously that easy! We pan roasted the salmon and served it over a bed of brown rice with a side of bok choy and drizzled the miso sauce over the top. Done! Just like that. Make this for your family, your friends, or just for yourself!

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Roasted Salmon with Miso Sauce
 
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Serves: 4
Ingredients
  • 1 pound center cut salmon
  • good quality olive oil
  • Salt & pepper
For the Miso Sauce:
  • 2 ½ tablespoons rice vinegar
  • 1 tablespoon miso paste (we use mellow white)
  • 2 tablespoons sesame oil
  • 2 tablespoons peanut oil (or canola oil)
  • ½ teaspoon fresh grated ginger
  • 1 clove garlic - minced
  • 1 teaspoon honey
Instructions
  1. Preheat oven to 450°. Cut the salmon into 4 equal portions. Heat a large oven proof grill pan over medium high heat with olive oil. Season salmon with salt and pepper. Once pan is hot, add salmon skin side up and sear for about 3-5 minutes until you have a golden crust. Remove from heat and flip salmon over to skin side down. Transfer pan to oven for about 5 min. Keep an eye on it so it does not over cook. Remove from oven. Using a spatula, slide salmon off of skin to serve.
  2. Drizzle miso sauce over top of salmon.
For the miso sauce:
  1. Combine all ingredients in a blender and combine until well blended. You will have leftovers. Store in airtight container for up to one week... If it lasts that long!!
Good Thyme Tip - Use this miso sauce on Everything!! Its that good! Veggies, roasted sweet potatoes, salads, the list goes on...

Elote (Mexican Street Corn)

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This is the stuff dreams are made of, no really it’s happened, I’ve actually had dreams about elote.  I probably just over-shared but now you know, elote or Mexican street corn, is one of my many food dreams. This particular dream may or may not be recurring, I will just leave you guessing on that one!

Elote is really best off of a sidewalk cart or a food truck but if you can’t have that then we’ve found the next best way, to make it at home.  Extra bonus is that our version of elote is probably half the calories as the real deal but it still tastes just as amazing.  Whether you like your corn on or off the cob, it’s great either way.  Better yet, try it both ways!

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eloteoffcob

 

Elote (Mexican Street Corn)
 
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Serves: 4
Ingredients
  • 4 ears corn, shucked
  • 1-3 Tbsp canola oil
  • ⅓ C Fage 0% Greek yogurt (can also use mayo)
  • ⅓ C mexican crema (can also use sour cream)
  • ½ C cotija cheese, crumbled
  • ½ tsp chili powder + more for serving
  • ½ tsp cayenne powder + more for serving
  • 1 clove garlic, minced
  • ⅓ C cilantro, chopped
  • juice of 1 lime
  • ¼ tsp kosher salt
  • 1 lime, cut into wedges
Instructions
  1. Heat BBQ. While BBQ is heating, combine Fage, crema, garlic, ⅓ C cilantro, chili powder, cayenne powder and lime juice. Set aside
  2. Rub oil on corn. Grill corn evenly on all sides until golden brown and slightly charred but not burnt.
  3. Remove from grill. Roll corn through yogurt mixture. Sprinkle cotija, a dash of cayenne and chili powder and sprinkle with cilantro and serve with lime wedges.
Good Thyme Tip - You can also remove the corn from the cob. Just mix corn in a bowl with yogurt mixture and garnishings. Great either way!!