Bring Summer Prints Into Fall
The end of summer is bittersweet but no need to pack away all your summer prints just yet. Pull out your fall accessories like this orange purse, add a dark colored blazer and a nude shoe, then voila! You are ready for the chilly fall season!
D Dress: Anne Klien (similar)
Shoes: Bakers (similar)
Necklace: Jewel Mint
Blazer: (similar)
BAKED TURKEY THIGHS WITH A GRILLED CORN AND BLACK BEAN SALAD WITH AVOCADO DRESSING
Serves: 6
Hands-on Time: 15 minutes
Total Time: 55 minutes
INGREDIENTS:
- 6 chicken thighs
- A pinch of sea salt
- A pinch of peppers
- A pinch of slap your momma seasoning
- A pinch of basil
GRILLED CORN AND BLACK BEAN SALAD
- 3 ears corn,husks removed
- 1 15-oz can unsalted black beans, drained and rinsed
- 1 cup grape tomatoes, quartered
- 1/4 cup chopped fresh cilantro leaves
- 1/2 lime juice
- Sea salt and fresh ground black pepper, to taste
AVOCADO SOUR CREAM DRESSING
- 1 avocado, pitted and peeled
- 1/4 cup low-fat sour cream
- 2 tbsp water, optional
- Juice 1 lime
- 1 clove garlic, peeled
- 1/4 tsp sea salt
- 2 tbsp chopped cilantro leaves
INSTRUCTIONS:
- Clean chicken thighs, sprinkle with salt and pepper and bake uncovered at 400 for 50 minutes to 1 hour. The skin will be crispy
- Heat an outdoor grill or grill pan to medium-high. Cut 4 sheets of foil into 12-inch squares. Lightly mist corn with cooking spray or butter, sprinkle with cajan spices and wrap each ear diagonally in a foil sheet; twist ends of foil. Grill corn for 15 to 20 minutes, rotating occasionally, until well browned on all sides. Transfer to a plate and let stand in foil for 10 minutes. Remove foil carefully and let cool for about 10 minutes.
- Carefully cut corn off cob and transfer kernels to a large bowl with beans, tomatoes, cilantro, vinegar, oil, garlic, salt and pepper. Sprinkle with cheese and toss gently.
