Corn Fritters🌽

 

Perfectly Crispy Corn Fritters

Ingredients: 

1 1/4 cups flour

2 teaspoons baking powder

2 teaspoons sugar

1/2 teaspoon salt

1/4 teaspoon pepper

2/3 cup milk

2 large eggs, beaten

2 tablespoons butter, melted and cooled

2 1/2 cups corn kernels (fresh or canned)

1 teaspoon Creole seasoning (optional)

Vegetable oil for frying

Directions:

Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, sugar, salt, and pepper.

Add Wet Ingredients: Add the milk, beaten eggs, butter, and corn to the bowl (and Creole seasoning if using) and stir just until mixed.

Heat Oil: Heat about 1/4 inch of vegetable oil in a large skillet. Once the oil is really hot, spoon 1/4 cup batter (per fritter) into the oil. Do not crowd the skillet. Fry each side until golden brown and crispy.

Drain and Serve: Remove to paper towels to drain. For best results, serve promptly.

Notes:

Use fresh corn right off the cob, canned (well-drained), or frozen corn (thawed and drained).

Do not overmix the batter, as this can result in a rubbery texture. Mix just until incorporated.

Let the batter rest for 5 minutes after mixing it for crispy edges and tender insides.

The Creole seasoning is optional but recommended for added flavor.

Use enough oil to crisp the fritters well. I use between 1/8-1/4 inch of oil.

Ensure the oil is hot enough to sizzle when the fritters hit the pan.

Try different spices and herbs like garlic powder, onion powder, cayenne pepper, paprika, or cilantro.

Top with sour cream, green onions, or minced jalapenos.

Store leftovers in an airtight container in the fridge for up to 3 days.

Prep Time: 5 minutes | Cooking Time: 10 minutes | Total Time: 15 minutes | Calories: 328 kcal | Servings: 4

WALKING TACO CASSEROLE🌮

 

WALKING TACO CASSEROLE

This Walking Taco Casserole is a fun and delicious twist on the classic walking taco, perfect for family dinners or game day gatherings. It's a layered dish of seasoned ground beef, crunchy corn chips, and all your favorite taco toppings!

You will need:

1 lb ground beef

1 packet taco seasoning mix

1 can (10 oz) diced tomatoes with green chilies (Rotel), undrained

1 can (15 oz) black beans, drained and rinsed

1 cup corn kernels (canned or frozen)

3 cups corn chips (like Fritos)

2 cups shredded cheddar cheese

1/2 cup sour cream

1/4 cup sliced black olives (optional)

1/4 cup chopped green onions

1/4 cup chopped cilantro (optional)

1 large tomato, chopped

1 cup shredded lettuce

Directions:

Cook the Ground Beef:

Preheat your oven to 350°F (175°C). In a large skillet, cook the ground beef over medium heat until browned and fully cooked. Drain any excess fat. Add the taco seasoning mix, diced tomatoes with green chilies, black beans, and corn. Stir to combine and let the mixture simmer for 5 minutes.

Assemble the Casserole:

In a 9x13-inch baking dish, spread a layer of corn chips on the bottom. Spoon the beef mixture evenly over the chips.

Sprinkle shredded cheddar cheese over the top.

Bake the Casserole:

Place the casserole in the preheated oven and bake for 15-20 minutes, or until the cheese is melted and bubbly.

Add Toppings and Serve:

Remove the casserole from the oven and let it cool slightly.

Spread the sour cream over the top of the casserole, then sprinkle with sliced black olives, chopped green onions, chopped cilantro, chopped tomato, and shredded lettuce.

Serve:

Scoop portions of the Walking Taco Casserole onto plates, making sure to include all the layers.

Enjoy your Walking Taco Casserole with extra sour cream, salsa, or guacamole on the side!

Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes

Calorie Count per serving: 400 kcal

Serving Size: 6 servings

Pickled Cherry Tomatoes, Red Onions, and Cucumbers

 Pickled Cherry Tomatoes, Red Onions, and Cucumbers

Ingredients:

- 1 pint cherry tomatoes

- 1/2 red onion, thinly sliced

- 1/2 cucumber, thinly sliced

- 1 cup white vinegar

- 1/2 cup water

- 1/4 cup sugar

- 1 teaspoon salt

- 1/2 teaspoon dried oregano

- 1/4 teaspoon red pepper flakes

- 1/4 cup fresh dill, chopped

Instructions:

1. Prepare the vegetables: Wash and dry the cherry tomatoes, red onion, and cucumber. Thinly slice the red onion and cucumber.

2. Make the pickling liquid: In a small saucepan, combine the white vinegar, water, sugar, salt, oregano, and red pepper flakes. Bring to a boil over medium heat, stirring until the sugar and salt dissolve.

3. Pour the pickling liquid over the vegetables: Place the cherry tomatoes, red onion, and cucumber in a jar or container. Pour the hot pickling liquid over the vegetables, making sure they are completely covered.

4. Add the dill: Stir in the chopped fresh dill.

5. Seal and refrigerate: Seal the jar or container tightly and refrigerate for at least 2 hours, or up to 2 weeks. The pickled vegetables will become more flavorful the longer they are refrigerated.

6. Serve: Serve the Pickled Cherry Tomatoes, Red Onions, and Cucumbers as a condiment or appetizer. Enjoy!

No Bake Pumpkin Cheesecake Balls

 

No Bake Pumpkin Cheesecake Balls

Ingredients:

- 8 oz cream cheese, softened

- 1/2 cup pumpkin puree

- 1/4 cup granulated sugar

- 1/2 cup graham cracker crumbs

- 1/2 teaspoon ground cinnamon

- 1/4 teaspoon ground nutmeg

- 1/4 teaspoon ground ginger

- 1/2 teaspoon vanilla extract

- 1/2 cup white chocolate chips (optional, for coating)

- Additional graham cracker crumbs, for rolling

Directions:

1. In a large bowl, combine the softened cream cheese, pumpkin puree, granulated sugar, cinnamon, nutmeg, ginger, and vanilla extract. Mix until smooth and well combined.

2. Chill the mixture in the refrigerator for about 30 minutes to make it easier to handle.

3. Once chilled, use a small scoop or spoon to form the mixture into small balls, about 1-inch in diameter.

4. Roll each ball in graham cracker crumbs to coat.

5. (Optional) For an extra touch, melt the white chocolate chips in the microwave or using a double boiler, and dip each ball halfway into the melted chocolate. Allow to set on a parchment-lined tray.

6. Refrigerate the cheesecake balls for an additional 15-20 minutes to set.

Prep Time: 20 minutes | Cooking Time: 0 minutes | Total Time: 50 minutes (including chilling time)

Kcal: 150 kcal | Servings: 12 servings

Cheesy Spinach-Artichoke Bagels

 

Cheesy Spinach-Artichoke Bagels

Ingredients:

- 4 bagels, halved

- 1/2 cup cream cheese, softened

- 1/2 cup grated Parmesan cheese

- 1 cup shredded mozzarella cheese

- 1/2 cup canned artichoke hearts, drained and chopped

- 1/2 cup frozen spinach, thawed and drained

- 2 cloves garlic, minced

- 1/4 teaspoon red pepper flakes (optional)

- Salt and pepper to taste

Directions:

1. Preheat your oven to 375°F (190°C). Place the bagel halves on a baking sheet, cut side up.

2. In a medium bowl, mix the cream cheese, Parmesan cheese, mozzarella cheese, chopped artichoke hearts, spinach, minced garlic, red pepper flakes (if using), salt, and pepper until well combined.

3. Spread the mixture evenly over each bagel half.

4. Bake in the preheated oven for 12-15 minutes, or until the cheese is melted and bubbly, and the edges of the bagels are golden brown.

5. Serve hot and enjoy these savory, cheesy bagels as a delicious snack or light meal.

Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes

Kcal: 250 kcal per serving | Servings: 8 servings

Philly Cheesesteak Egg Rolls 🥩🥢

 

Philly Cheesesteak Egg Rolls 

Ingredients:

1 lb ribeye steak, thinly sliced

1 onion, thinly sliced

1 green bell pepper, thinly sliced

1 cup mushrooms, sliced (optional)

8 slices provolone cheese, chopped

12 egg roll wrappers

2 tablespoons olive oil

Salt and pepper to taste

Oil for frying

Instructions:

In a pan, heat olive oil over medium heat. Sauté onion, bell pepper, and mushrooms (if using) until softened.

Add sliced steak, season with salt and pepper, and cook until browned.

Remove from heat and stir in chopped provolone cheese until melted.

Place an egg roll wrapper on a clean surface, add a spoonful of the steak mixture in the center.

Roll up the wrapper, folding in the sides, and seal the edges with a bit of water.

Heat oil in a deep fryer or large pan to 350°F. Fry egg rolls until golden brown and crispy, about 3-4 minutes per side.

Drain on paper towels before serving.

Notes:

Serve with a side of cheese sauce or ketchup for dipping.

Prep Time: 20 mins | Cooking Time: 20 mins | Total Time: 40 mins | Kcal: 350 | Servings: 12 egg rolls

Sliced Baked Potatoes

 Slices Baked Potatoes

 

Ingredients:

4 large potatoes

3 tbsp olive oil

2 tbsp butter, melted

3 cloves garlic, minced

1 tsp salt

1/2 tsp black pepper

1 tsp dried thyme

1 cup shredded cheddar cheese

1/4 cup grated Parmesan cheese

2 tbsp fresh parsley, chopped

Instructions:

Preheat oven to 200°C (400°F).

Slice potatoes thinly, about 1/4 inch thick, but not all the way through.

Mix olive oil, melted butter, garlic, salt, pepper, and thyme in a bowl.

Brush the mixture over the potatoes, making sure to get in between the slices.

Bake potatoes on a baking sheet for 50-60 minutes until tender and crispy.

Sprinkle cheddar and Parmesan cheese over the top, then bake for an additional 5 minutes until melted.

Garnish with fresh parsley before serving.

Notes:

For extra flavor, add bacon bits or a dollop of sour cream on top.

Prep Time: 10 mins | Cooking Time: 60 mins | Total Time: 1 hr 10 mins | Kcal: 300 kcal/serving | Servings: 4