Simple, Cheesy, Low-Carb Portobello Mushrooms Filled Recipe
# Stuffed Portobello Mushrooms
Stuffed Portobello Mushrooms present a robust and tasty meal brimming with a creamy blend of chicken, spinach, vegetables, and melted cheese. Baked until soft and golden, they serve as an ideal main course or a stunning side dish next to bacon-wrapped pork tenderloin or air fryer chicken breasts for a complete dining experience.
## Holly’s Recipe Highlights: Stuffed Portobello Mushrooms
– **Flavor:** These mushrooms deliver a deep, savory taste with creamy cheese, tender chicken, earthy mushrooms, and a touch of garlic and vegetables in every mouthful.
– **Why Make It:** This dish serves as the perfect weeknight meal, turning leftover chicken into a rich, cheesy feast with little preparation.
– **Prep Note:** Ensure to squeeze the spinach thoroughly dry before mixing to prevent extra moisture.
– **Serving Suggestions:** Enjoy these mushrooms with a green salad, roasted veggies, or crusty bread to complete the meal.
**Cook Time:** 50 mins
**Servings:** 4 Mushrooms
**Cook Method:** Stovetop and Oven
## Ingredient Notes
– **Portobello Mushrooms:** Select large, sturdy mushrooms with smooth, dry caps for optimal results. Removing the gills provides more space for the filling.
– **Cooked Chicken:** Rotisserie chicken is a fast and handy option, while leftover roasted chicken works well too. For a vegetarian alternative, substitute the chicken with chopped marinated artichokes for extra flavor.
– **Frozen Chopped Spinach:** Frozen chopped spinach is ideal as it integrates evenly into the filling. Make sure to squeeze out as much moisture as possible to maintain a thick and creamy filling.
– **Mozzarella Cheese:** Mozzarella melts into a stretchy, golden topping with a mild, creamy taste. Monterey Jack, provolone, or an Italian cheese blend serve as great alternatives.
## Tips for Success
– **Mushroom Cleaning:** Mushrooms are porous, so clean them by gently wiping away any dirt with a clean paper towel. If they’re particularly dirty, a quick rinse is acceptable.
– **Pre-Roast the Caps:** Pre-baking the mushroom caps, cap-side down, helps release excess moisture and avoids a soggy filling.
– **Chop Filling Ingredients Evenly:** Finely dice the chicken, onions, and peppers into small, uniform pieces for a harmonious filling.
– **Let Them Rest:** Allow the mushrooms to rest for 3 to 5 minutes after baking to let the cheese set, making them easier to cut and serve.
– **Garnish Just Before Serving:** Sprinkle chopped fresh parsley or basil right before serving for a burst of fresh flavor and color.
## Save Them for Later
– Prepare stuffed mushrooms a day in advance and keep them covered in the refrigerator until you’re ready to bake. Leftovers can be stored in an airtight container for up to 4 days.
– Freeze stuffed portobellos by covering them in plastic wrap on a baking sheet. Once frozen, transfer them to a zippered bag and defrost in the refrigerator before cooking or reheating.
## Recipe Instructions
1. Preheat the oven to 425°F. Lightly grease a rimmed baking sheet.
2. Prepare the portobello mushrooms by taking off the stems and scraping out the gills from the underside. Discard the gills.
3. Brush both sides of the mushrooms with 2 tablespoons of olive oil, placing them cap-side down on the prepared baking sheet. Roast for 10 minutes.
4. Meanwhile, finely chop the mushroom stems. In a non-stick skillet, heat 1 teaspoon of olive oil over medium heat. Add the onion, garlic, mushroom stems, and red bell pepper. Cook until soft, about 5 minutes.
5. In a medium bowl, mix cream cheese and sour cream using a hand mixer until fluffy. Gently fold in the cooked onion mixture, chicken (or diced artichokes), spinach, ½ cup mozzarella cheese, and parmesan cheese. Season with salt and pepper.
6. Turn the mushrooms over and fill them with the chicken mixture. Top with the remaining ½ cup of mozzarella cheese.
7. Bake for 12-16 minutes or until heated through and the cheese is golden.
## Nutritional Information (per serving)
– **Calories:** 487
– **Carbohydrates:** 12g
– **Protein:** 26g
– **Fat:** 38g
– **Saturated Fat:** 16g
– **Cholesterol:** 112mg
– **Sodium:** 708mg
– **Potassium:** 684mg
– **Fiber:** 3g
– **Sugar:** 5g
Mushrooms are a versatile ingredient that can enhance many dishes. Stuffed Portobello Mushrooms are a delightful way to include them in your meals, providing a satisfying and nutritious option for any occasion.
Five Efficient Techniques for Preparing Corn on the Cob
Here’s how to prepare corn on the cob: my top 5 techniques! Try these simple approaches to make it boiled, grilled, oven roasted, and more.
Summer is synonymous with corn on the cob, and there’s nothing quite like sinking your teeth into that initial sweet morsel. Here, I have perfected the skill of cooking corn. After all, we reside in Indiana, where Midwestern corn season is celebrated!
There are multiple ways to cook corn on the cob, each with unique advantages and disadvantages. Explore these methods below and select what suits you best. The ideal grilled corn is my absolute favorite, but I opt for boiled and oven roasted when I’m not in the mood to fire up the grill.
How Long to Cook Corn on the Cob?
Here’s a quick overview of the timing, then scroll down for my methods:
– Boil it for 5 minutes in vigorously boiling water.
– Grill it shucked, directly on the grates for 12 to 15 minutes at medium high heat, or wrapped in foil for 20 to 25 minutes.
– Roast it in the oven for 35 minutes on a baking sheet.
– Microwave it for 5 to 6 minutes with a damp paper towel.
How To Cook Corn on the Cob: My 5 Techniques
How to Boil Corn on the Cob
Boiling is the technique everyone should master: straightforward, dependable, and tough to mess up.
1. Add 1 tablespoon kosher salt to a sizable pot of water and bring it to a boil. This takes around 15 to 20 minutes, so plan accordingly.
2. Shuck the corn, taking off the silk.
3. Once the water is boiling, add the corn cobs to the pot. Boil covered for 5 minutes, until bright yellow and fully cooked. Season with butter, salt, and pepper.
How to Grill Corn on the Cob
If you ask me for my top choice, this is it. Grilled corn is smoky, slightly charred, and sweet all together. Here’s how to do it:
1. Preheat your grill to medium-high heat (375-450°F).
2. Shuck the corn by pulling down the outer layers one at a time, leaving them attached and facing downwards away from the cob. Optional: Use kitchen twine or string to tie the leaves together and create a natural handle for eating the corn.
3. Rub oil evenly on each corn cob with your hands. Place the corn directly on the grill grates and cook until it starts to blacken, then turn.
4. Cook for 12-15 minutes total, until blackened on all sides.
5. Serve right away with butter and sea salt, using the tied corn husks as a handle for easy consumption.
How to Cook Corn in the Microwave
Some evenings you crave corn and want it instantly. The microwave is the quickest method:
1. Place a damp paper towel under and on top of the corn cobs. Microwave on High for 4 minutes.
2. Remove the paper towel and verify if the kernels are bright yellow and thoroughly cooked on all sides of the cobs. Rotate the cobs and continue to microwave in 2-minute increments until the kernels are bright yellow all around, depending on how many cobs and your microwave’s power. Cooking 1 to 2 cobs takes about 4 to 5 minutes, while 3 to 4 cobs requires about 8 to 10 minutes.
How to Oven Roast Corn on the Cob
For roasting corn, there’s nearly no preparation, and you don’t even need to husk it first. Here’s what to do:
1. Preheat an oven to 350 degrees Fahrenheit.
2. With a knife or kitchen scissors, cut off the excess corn silk from each ear of corn. Remove any loose outer layers of husk.
3. Lay the ears with husks on directly onto the oven grates, spacing them out evenly. Bake for 35 minutes.
4. Remove the corn from the oven and let it cool slightly before peeling off the husks. Season as desired (I enjoy butter or olive oil, kosher salt, and freshly ground pepper).
How to Smoke Corn on the Cob
If you have a smoker, you absolutely must try smoked corn on the cob! The smoky sweet, buttery, salty taste is amazing. Here’s how to do it:
1. Preheat your smoker to 300°F. Prepare wood chips or chunks according to the manufacturer’s instructions. Any kind of smoking wood will do — I prefer hickory.
2. Shuck the corn by peeling down the outer layers one at a time while keeping them attached, facing downwards away from the cob. Once finished, tie the leaves together using kitchen twine or string (see the photos). This step is optional, but it’s useful for creating a natural handle for eating the corn.
Vegan Jalapeño Corn Fritters Instructions
# Vegan Corn Fritters: A Tasty Summer Delight
Just when we believed summer’s most delightful vegetable couldn’t get any tastier, corn fritters made their appearance. These crunchy-on-the-outside, soft-on-the-inside, mildly spiced fritters are an essential appetizer or side dish!
They are not only supremely tasty, but these fritters are vegan, optionally gluten-free, and exceptionally simple to prepare! Grab your mixing bowl and 10 essential ingredients, and you’ll be savoring fritters in 30 minutes or less. What’s holding you back? Let’s get started!
## How to Prepare Vegan Corn Fritters
Putting a vegan twist on classic corn fritters takes a few modifications. First, instead of using eggs for binding, we turn to flaxseed meal. And rather than milk, we opt for a neutral, unsweetened dairy-free milk (homemade cashew is our favorite). The other ingredients are quite traditional, but we’ve infused our own flavor twist and made them gluten-free!
In addition to flaxseed meal and dairy-free milk, the batter calls for baking powder for lightness; salt, garlic powder, and nutritional yeast for taste; and all-purpose flour or a gluten-free blend for thickening.
You want a thick, fluffy batter, which can be achieved by mixing in additional flour or dairy-free milk as needed. With the batter ready, we’re only three ingredients away from fritter bliss!
Next, fresh corn is incorporated into the chunky batter, along with finely diced jalapeño for a touch of heat. While we love using fresh produce in the summertime, this recipe also works with frozen corn—just allow it to thaw at room temperature, then pat dry with paper towels to remove excess moisture. If you lack fresh jalapeño, a dash of cayenne would probably suffice!
Now onto frying! Instead of deep frying, we choose to shallow fry, cooking for 2-3 minutes on each side in avocado oil in a cast iron skillet. Not only do we find shallow frying less intimidating, but it reduces the amount of oil required while maximizing health benefits. Win, win, win! And still, incredibly DELICIOUS!
When the fritters are golden on both sides, it’s time to dig in! They’re incredibly flavorful on their own, but they also pair wonderfully with a sauce. Try our Go-To Guacamole, Creamy Cashew Jalapeño Sauce, or Easy Vegan Ranch Dressing.
We hope you ENJOY these corn fritters! They’re:
– Savory
– Crispy
– Naturally somewhat sweet
– Just a hint spicy
– Quick & simple
– SO yummy!
This is the ideal appetizer or side to whip up during peak summer when fresh corn and jalapeños are abundant! However, they’re so delightful you may find yourself wanting them all year round (in which event, using frozen corn is also a fantastic option).
## What to Accompany Corn Fritters
These fritters are tasty without being overly seasoned, making them a great choice to pair with a range of other sides and main dishes, especially grilled proteins, side salads, and anything BBQ-flavored. Here are several delectable combinations:
– Grilled veggies
– Side salads
– BBQ meals
– Dipping sauces like guacamole or ranch
## More Fresh Corn Ideas
If you make this recipe, let us know! Drop a comment, rate it, and be sure to tag a photo on Instagram. Enjoy!
### Recipe: Simple Vegan Corn Fritters
**Prep Time:** 10 minutes
**Cook Time:** 20 minutes
**Total Time:** 30 minutes
**Servings:** 8 fritters
**Course:** Appetizer, Side
**Cuisine:** Dairy-Free, Gluten-Free (optional), Vegan
#### Ingredients
– 2 Tbsp flaxseed meal
– 1/2 cup dairy-free milk (homemade cashew milk preferred)
– 1 Tbsp nutritional yeast
– 1 tsp baking powder
– 1/2 tsp sea salt
– 1/4 tsp garlic powder
– 1/2 cup gluten-free flour blend (or all-purpose flour)
– 1 ½ cups corn kernels (fresh or thawed from frozen)
– 1-2 Tbsp finely chopped jalapeño
– Avocado oil (for frying)
#### Instructions
1. Set up a baking sheet with paper towels and a cooling rack on top to catch any excess oil.
2. In a large mixing bowl, combine the flaxseed meal and dairy-free milk. Allow to sit for 5 minutes.
3. After 5 minutes, mix in nutritional yeast, baking powder, sea salt, and garlic powder into the flax mixture. Whisk to combine, then stir in flour and whisk again until thick. Incorporate corn and jalapeño. Adjust thickness with more flour or milk as needed.
Cucumber Salad with Sesame Dressing and Rice Vinegar
### Cucumber Salad with Sesame and Rice Vinegar
Cucumbers are a common ingredient in numerous homes, celebrated for their crispiness, refreshing flavor, and adaptability in a range of recipes. Even with their widespread appeal, they often take a back seat in many cookbooks. This piece showcases an easy yet delightful cucumber salad inspired by the Japanese dish called **sunomono**, which means “vinegared things.” This salad is not only simple to make but also serves as an excellent side for stir-fries, noodle meals, or potstickers.
#### Ingredients
– 1 pound (455 grams) Persian-style cucumbers, sliced into 1/2-inch pieces and trimmed
– 1 1/2 teaspoons kosher salt (Diamond brand is ideal)
– 3 tablespoons (45 ml) unseasoned rice vinegar
– 1 tablespoon (15 ml) toasted sesame oil
– 1 tablespoon (15 ml) soy sauce
– Ground black or white pepper to taste
– Chili oil or chili crisp to taste, or red pepper flakes
– Toasted sesame seeds for garnishing
#### Instructions
1. **Prepare the Cucumbers**: In a bowl, mix the sliced cucumbers with kosher salt. Allow them to rest for at least 10 to 15 minutes, or up to an hour or two. This step helps eliminate excess moisture, enabling the cucumbers to absorb the dressing more effectively.
2. **Mix the Dressing**: Once the cucumbers have expelled some liquid, drain any remaining liquid from the bowl. Incorporate the rice vinegar, sesame oil, soy sauce, and pepper. Mix thoroughly to blend all ingredients.
3. **Finish and Serve**: Adjust the seasonings, if necessary, by adding more salt or pepper according to your preference. Drizzle with chili oil or add red pepper flakes for a touch of spice. Garnish with toasted sesame seeds before serving.
4. **Storage**: Any leftovers can be kept in the refrigerator for 2 to 3 days. The flavors will intensify as the cucumbers pickle gently, enhancing their deliciousness.
#### Conclusion
This cucumber salad is a revitalizing addition to any meal, particularly on warm summer days. Its straightforwardness and versatility make it a favorite recipe for hectic weeknights. Relish the crunchy texture and zesty flavor as a side or a light snack.
Simple, Cheesy, Low-Carb Portobello Mushrooms Filled Recipe
# Stuffed Portobello Mushrooms
Stuffed Portobello Mushrooms present a robust and tasty meal brimming with a creamy blend of chicken, spinach, vegetables, and melted cheese. Baked until soft and golden, they serve as an ideal main course or a stunning side dish next to bacon-wrapped pork tenderloin or air fryer chicken breasts for a complete dining experience.
## Holly’s Recipe Highlights: Stuffed Portobello Mushrooms
– **Flavor:** These mushrooms deliver a deep, savory taste with creamy cheese, tender chicken, earthy mushrooms, and a touch of garlic and vegetables in every mouthful.
– **Why Make It:** This dish serves as the perfect weeknight meal, turning leftover chicken into a rich, cheesy feast with little preparation.
– **Prep Note:** Ensure to squeeze the spinach thoroughly dry before mixing to prevent extra moisture.
– **Serving Suggestions:** Enjoy these mushrooms with a green salad, roasted veggies, or crusty bread to complete the meal.
**Cook Time:** 50 mins
**Servings:** 4 Mushrooms
**Cook Method:** Stovetop and Oven
## Ingredient Notes
– **Portobello Mushrooms:** Select large, sturdy mushrooms with smooth, dry caps for optimal results. Removing the gills provides more space for the filling.
– **Cooked Chicken:** Rotisserie chicken is a fast and handy option, while leftover roasted chicken works well too. For a vegetarian alternative, substitute the chicken with chopped marinated artichokes for extra flavor.
– **Frozen Chopped Spinach:** Frozen chopped spinach is ideal as it integrates evenly into the filling. Make sure to squeeze out as much moisture as possible to maintain a thick and creamy filling.
– **Mozzarella Cheese:** Mozzarella melts into a stretchy, golden topping with a mild, creamy taste. Monterey Jack, provolone, or an Italian cheese blend serve as great alternatives.
## Tips for Success
– **Mushroom Cleaning:** Mushrooms are porous, so clean them by gently wiping away any dirt with a clean paper towel. If they’re particularly dirty, a quick rinse is acceptable.
– **Pre-Roast the Caps:** Pre-baking the mushroom caps, cap-side down, helps release excess moisture and avoids a soggy filling.
– **Chop Filling Ingredients Evenly:** Finely dice the chicken, onions, and peppers into small, uniform pieces for a harmonious filling.
– **Let Them Rest:** Allow the mushrooms to rest for 3 to 5 minutes after baking to let the cheese set, making them easier to cut and serve.
– **Garnish Just Before Serving:** Sprinkle chopped fresh parsley or basil right before serving for a burst of fresh flavor and color.
## Save Them for Later
– Prepare stuffed mushrooms a day in advance and keep them covered in the refrigerator until you’re ready to bake. Leftovers can be stored in an airtight container for up to 4 days.
– Freeze stuffed portobellos by covering them in plastic wrap on a baking sheet. Once frozen, transfer them to a zippered bag and defrost in the refrigerator before cooking or reheating.
## Recipe Instructions
1. Preheat the oven to 425°F. Lightly grease a rimmed baking sheet.
2. Prepare the portobello mushrooms by taking off the stems and scraping out the gills from the underside. Discard the gills.
3. Brush both sides of the mushrooms with 2 tablespoons of olive oil, placing them cap-side down on the prepared baking sheet. Roast for 10 minutes.
4. Meanwhile, finely chop the mushroom stems. In a non-stick skillet, heat 1 teaspoon of olive oil over medium heat. Add the onion, garlic, mushroom stems, and red bell pepper. Cook until soft, about 5 minutes.
5. In a medium bowl, mix cream cheese and sour cream using a hand mixer until fluffy. Gently fold in the cooked onion mixture, chicken (or diced artichokes), spinach, ½ cup mozzarella cheese, and parmesan cheese. Season with salt and pepper.
6. Turn the mushrooms over and fill them with the chicken mixture. Top with the remaining ½ cup of mozzarella cheese.
7. Bake for 12-16 minutes or until heated through and the cheese is golden.
## Nutritional Information (per serving)
– **Calories:** 487
– **Carbohydrates:** 12g
– **Protein:** 26g
– **Fat:** 38g
– **Saturated Fat:** 16g
– **Cholesterol:** 112mg
– **Sodium:** 708mg
– **Potassium:** 684mg
– **Fiber:** 3g
– **Sugar:** 5g
Mushrooms are a versatile ingredient that can enhance many dishes. Stuffed Portobello Mushrooms are a delightful way to include them in your meals, providing a satisfying and nutritious option for any occasion.
Read More
Five Efficient Techniques for Preparing Corn on the Cob
Here’s how to prepare corn on the cob: my top 5 techniques! Try these simple approaches to make it boiled, grilled, oven roasted, and more.
Summer is synonymous with corn on the cob, and there’s nothing quite like sinking your teeth into that initial sweet morsel. Here, I have perfected the skill of cooking corn. After all, we reside in Indiana, where Midwestern corn season is celebrated!
There are multiple ways to cook corn on the cob, each with unique advantages and disadvantages. Explore these methods below and select what suits you best. The ideal grilled corn is my absolute favorite, but I opt for boiled and oven roasted when I’m not in the mood to fire up the grill.
How Long to Cook Corn on the Cob?
Here’s a quick overview of the timing, then scroll down for my methods:
– Boil it for 5 minutes in vigorously boiling water.
– Grill it shucked, directly on the grates for 12 to 15 minutes at medium high heat, or wrapped in foil for 20 to 25 minutes.
– Roast it in the oven for 35 minutes on a baking sheet.
– Microwave it for 5 to 6 minutes with a damp paper towel.
How To Cook Corn on the Cob: My 5 Techniques
How to Boil Corn on the Cob
Boiling is the technique everyone should master: straightforward, dependable, and tough to mess up.
1. Add 1 tablespoon kosher salt to a sizable pot of water and bring it to a boil. This takes around 15 to 20 minutes, so plan accordingly.
2. Shuck the corn, taking off the silk.
3. Once the water is boiling, add the corn cobs to the pot. Boil covered for 5 minutes, until bright yellow and fully cooked. Season with butter, salt, and pepper.
How to Grill Corn on the Cob
If you ask me for my top choice, this is it. Grilled corn is smoky, slightly charred, and sweet all together. Here’s how to do it:
1. Preheat your grill to medium-high heat (375-450°F).
2. Shuck the corn by pulling down the outer layers one at a time, leaving them attached and facing downwards away from the cob. Optional: Use kitchen twine or string to tie the leaves together and create a natural handle for eating the corn.
3. Rub oil evenly on each corn cob with your hands. Place the corn directly on the grill grates and cook until it starts to blacken, then turn.
4. Cook for 12-15 minutes total, until blackened on all sides.
5. Serve right away with butter and sea salt, using the tied corn husks as a handle for easy consumption.
How to Cook Corn in the Microwave
Some evenings you crave corn and want it instantly. The microwave is the quickest method:
1. Place a damp paper towel under and on top of the corn cobs. Microwave on High for 4 minutes.
2. Remove the paper towel and verify if the kernels are bright yellow and thoroughly cooked on all sides of the cobs. Rotate the cobs and continue to microwave in 2-minute increments until the kernels are bright yellow all around, depending on how many cobs and your microwave’s power. Cooking 1 to 2 cobs takes about 4 to 5 minutes, while 3 to 4 cobs requires about 8 to 10 minutes.
How to Oven Roast Corn on the Cob
For roasting corn, there’s nearly no preparation, and you don’t even need to husk it first. Here’s what to do:
1. Preheat an oven to 350 degrees Fahrenheit.
2. With a knife or kitchen scissors, cut off the excess corn silk from each ear of corn. Remove any loose outer layers of husk.
3. Lay the ears with husks on directly onto the oven grates, spacing them out evenly. Bake for 35 minutes.
4. Remove the corn from the oven and let it cool slightly before peeling off the husks. Season as desired (I enjoy butter or olive oil, kosher salt, and freshly ground pepper).
How to Smoke Corn on the Cob
If you have a smoker, you absolutely must try smoked corn on the cob! The smoky sweet, buttery, salty taste is amazing. Here’s how to do it:
1. Preheat your smoker to 300°F. Prepare wood chips or chunks according to the manufacturer’s instructions. Any kind of smoking wood will do — I prefer hickory.
2. Shuck the corn by peeling down the outer layers one at a time while keeping them attached, facing downwards away from the cob. Once finished, tie the leaves together using kitchen twine or string (see the photos). This step is optional, but it’s useful for creating a natural handle for eating the corn.
Vegan Jalapeño Corn Fritters Instructions
# Vegan Corn Fritters: A Tasty Summer Delight
Just when we believed summer’s most delightful vegetable couldn’t get any tastier, corn fritters made their appearance. These crunchy-on-the-outside, soft-on-the-inside, mildly spiced fritters are an essential appetizer or side dish!
They are not only supremely tasty, but these fritters are vegan, optionally gluten-free, and exceptionally simple to prepare! Grab your mixing bowl and 10 essential ingredients, and you’ll be savoring fritters in 30 minutes or less. What’s holding you back? Let’s get started!
## How to Prepare Vegan Corn Fritters
Putting a vegan twist on classic corn fritters takes a few modifications. First, instead of using eggs for binding, we turn to flaxseed meal. And rather than milk, we opt for a neutral, unsweetened dairy-free milk (homemade cashew is our favorite). The other ingredients are quite traditional, but we’ve infused our own flavor twist and made them gluten-free!
In addition to flaxseed meal and dairy-free milk, the batter calls for baking powder for lightness; salt, garlic powder, and nutritional yeast for taste; and all-purpose flour or a gluten-free blend for thickening.
You want a thick, fluffy batter, which can be achieved by mixing in additional flour or dairy-free milk as needed. With the batter ready, we’re only three ingredients away from fritter bliss!
Next, fresh corn is incorporated into the chunky batter, along with finely diced jalapeño for a touch of heat. While we love using fresh produce in the summertime, this recipe also works with frozen corn—just allow it to thaw at room temperature, then pat dry with paper towels to remove excess moisture. If you lack fresh jalapeño, a dash of cayenne would probably suffice!
Now onto frying! Instead of deep frying, we choose to shallow fry, cooking for 2-3 minutes on each side in avocado oil in a cast iron skillet. Not only do we find shallow frying less intimidating, but it reduces the amount of oil required while maximizing health benefits. Win, win, win! And still, incredibly DELICIOUS!
When the fritters are golden on both sides, it’s time to dig in! They’re incredibly flavorful on their own, but they also pair wonderfully with a sauce. Try our Go-To Guacamole, Creamy Cashew Jalapeño Sauce, or Easy Vegan Ranch Dressing.
We hope you ENJOY these corn fritters! They’re:
– Savory
– Crispy
– Naturally somewhat sweet
– Just a hint spicy
– Quick & simple
– SO yummy!
This is the ideal appetizer or side to whip up during peak summer when fresh corn and jalapeños are abundant! However, they’re so delightful you may find yourself wanting them all year round (in which event, using frozen corn is also a fantastic option).
## What to Accompany Corn Fritters
These fritters are tasty without being overly seasoned, making them a great choice to pair with a range of other sides and main dishes, especially grilled proteins, side salads, and anything BBQ-flavored. Here are several delectable combinations:
– Grilled veggies
– Side salads
– BBQ meals
– Dipping sauces like guacamole or ranch
## More Fresh Corn Ideas
If you make this recipe, let us know! Drop a comment, rate it, and be sure to tag a photo on Instagram. Enjoy!
### Recipe: Simple Vegan Corn Fritters
**Prep Time:** 10 minutes
**Cook Time:** 20 minutes
**Total Time:** 30 minutes
**Servings:** 8 fritters
**Course:** Appetizer, Side
**Cuisine:** Dairy-Free, Gluten-Free (optional), Vegan
#### Ingredients
– 2 Tbsp flaxseed meal
– 1/2 cup dairy-free milk (homemade cashew milk preferred)
– 1 Tbsp nutritional yeast
– 1 tsp baking powder
– 1/2 tsp sea salt
– 1/4 tsp garlic powder
– 1/2 cup gluten-free flour blend (or all-purpose flour)
– 1 ½ cups corn kernels (fresh or thawed from frozen)
– 1-2 Tbsp finely chopped jalapeño
– Avocado oil (for frying)
#### Instructions
1. Set up a baking sheet with paper towels and a cooling rack on top to catch any excess oil.
2. In a large mixing bowl, combine the flaxseed meal and dairy-free milk. Allow to sit for 5 minutes.
3. After 5 minutes, mix in nutritional yeast, baking powder, sea salt, and garlic powder into the flax mixture. Whisk to combine, then stir in flour and whisk again until thick. Incorporate corn and jalapeño. Adjust thickness with more flour or milk as needed.
Cucumber Salad with Sesame Dressing and Rice Vinegar
### Cucumber Salad with Sesame and Rice Vinegar
Cucumbers are a common ingredient in numerous homes, celebrated for their crispiness, refreshing flavor, and adaptability in a range of recipes. Even with their widespread appeal, they often take a back seat in many cookbooks. This piece showcases an easy yet delightful cucumber salad inspired by the Japanese dish called **sunomono**, which means “vinegared things.” This salad is not only simple to make but also serves as an excellent side for stir-fries, noodle meals, or potstickers.
#### Ingredients
– 1 pound (455 grams) Persian-style cucumbers, sliced into 1/2-inch pieces and trimmed
– 1 1/2 teaspoons kosher salt (Diamond brand is ideal)
– 3 tablespoons (45 ml) unseasoned rice vinegar
– 1 tablespoon (15 ml) toasted sesame oil
– 1 tablespoon (15 ml) soy sauce
– Ground black or white pepper to taste
– Chili oil or chili crisp to taste, or red pepper flakes
– Toasted sesame seeds for garnishing
#### Instructions
1. **Prepare the Cucumbers**: In a bowl, mix the sliced cucumbers with kosher salt. Allow them to rest for at least 10 to 15 minutes, or up to an hour or two. This step helps eliminate excess moisture, enabling the cucumbers to absorb the dressing more effectively.
2. **Mix the Dressing**: Once the cucumbers have expelled some liquid, drain any remaining liquid from the bowl. Incorporate the rice vinegar, sesame oil, soy sauce, and pepper. Mix thoroughly to blend all ingredients.
3. **Finish and Serve**: Adjust the seasonings, if necessary, by adding more salt or pepper according to your preference. Drizzle with chili oil or add red pepper flakes for a touch of spice. Garnish with toasted sesame seeds before serving.
4. **Storage**: Any leftovers can be kept in the refrigerator for 2 to 3 days. The flavors will intensify as the cucumbers pickle gently, enhancing their deliciousness.
#### Conclusion
This cucumber salad is a revitalizing addition to any meal, particularly on warm summer days. Its straightforwardness and versatility make it a favorite recipe for hectic weeknights. Relish the crunchy texture and zesty flavor as a side or a light snack.
Read More
Genuine Pho Recipe: Stovetop and Instant Pot Techniques
# Pho: Possibly the World’s Most Adored Soup
Pho, a classic Vietnamese soup, has won the affection and taste buds of individuals globally. Renowned for its fragrant broth, tender meats, and fresh herbs, pho transcends a simple meal; it offers an experience rich in culture and history. This article examines the essence of pho, detailing its ingredients, cooking methods, and the factors contributing to its extensive appeal.
## What is Pho?
Pho is a delicious soup featuring a clear broth, rice noodles (bánh phở), and a variety of meats, usually beef or chicken. The dish is often topped with fresh herbs, bean sprouts, lime, and chili peppers. While pho can be prepared with various proteins, beef pho (phở bò) is the most prevalent type, noted for its deep and fragrant broth.
### The Broth
The core of pho lies in its broth, traditionally prepared by simmering beef bones, spices, and flavorings for hours. The secret to an exceptional pho broth is the flavor balance, achieved through the meticulous selection and preparation of ingredients. Charred onions, ginger, star anise, cinnamon, and cloves are vital for crafting the signature flavor of pho.
#### Bones vs. Meat
Historically, pho broth is made with bones that impart a profound flavor and richness. However, many contemporary recipes incorporate less expensive cuts of meat, like brisket or rib meat, to improve the broth’s taste without the necessity for extended cooking times.
### Aromatics and Spices
Charred aromatics are essential for an authentic pho experience. Charring onions and ginger enhances their sweetness and adds complexity to the broth. Frequently used spices in pho include star anise, cinnamon, cloves, and coriander seeds, each enhancing the soup’s intricate flavor profile.
### Seasoning
Pho is seasoned with fish sauce, rock sugar, and occasionally MSG to achieve a balance of savory, sweet, and umami flavors. While the use of fish sauce is traditional, some opt for salt for a more straightforward taste. The broth is commonly adjusted to personal preference, ensuring it is rich and delectable.
## Pho Noodles
The noodles utilized in pho are generally made from rice and come in various thicknesses. Fresh noodles are preferred, although dried noodles can also work. The noodles are briefly blanched before being incorporated into the soup, allowing them to soak up the broth’s flavors.
## Meats
Pho can be garnished with an assortment of meats, including:
– **Sirloin**: Thinly sliced and cooked in the steaming broth.
– **Brisket**: Tender and flavorful, usually added to the soup during cooking.
– **Meatballs**: Bouncy and dense, offering a distinctive texture.
– **Tripe and Tendon**: Chewy and rich in flavor, adding depth to the dish.
## Toppings and Garnishes
A bowl of pho is generally served with a platter of fresh toppings, including:
– **Thai basil**: Adds a fragrant, herbal touch.
– **Bean sprouts**: Offer crunch and freshness.
– **Lime wedges**: Contribute acidity and brightness.
– **Chilies**: For those who appreciate a spicy kick.
– **Sliced onions and cilantro**: Critical for flavor and presentation.
## How to Make Pho
### Ingredients
– **For the Broth**: Beef bones, star anise, cinnamon, ginger, onions, fish sauce, rock sugar, and water.
– **For the Soup**: Rice noodles, sirloin, brisket, meatballs, and optional toppings.
– **Garnishes**: Fresh herbs, lime, bean sprouts, and sauces like sriracha and hoisin.
### Preparation Steps
1. **Char Aromatics**: Char the onions and ginger to enhance their flavors.
2. **Simmer Broth**: Combine bones, spices, and water in a pot or pressure cooker. Simmer for several hours or use an Instant Pot for a quicker version.
3. **Prepare Noodles**: Blanch the rice noodles and rinse them to prevent sticking.
4. **Assemble Bowls**: Place noodles in bowls, add sliced meats, and ladle hot broth over the top.
5. **Garnish**: Serve with fresh herbs and condiments on the side.
## Conclusion
Pho is more than just a soup; it is a cultural symbol that unites people. Its rich flavors, comforting heat, and customizable nature render it a cherished dish globally. Whether savored in a lively restaurant or prepared at home, pho continues to bring joy and satisfaction to many. With its unique combination of ingredients and cooking methods, pho stands as a testament to Vietnam’s culinary heritage.
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Easy and Tasty Burrata Salad Recipe
Recipes from Alex & Sonja
Introducing Alex & Sonja Overhiser, the energetic couple behind the well-loved food blog “A Couple Cooks.” As authors of cookbooks, busy parents, and a real-life pair who enjoys cooking together, they have been showcasing their culinary adventures to the world since 2010. Their blog is a goldmine of straightforward, seasonal recipes, tips for healthy meal planning, and an ode to the joy of cooking.
Alex and Sonja’s cooking philosophy centers on simplicity and seasonality. They advocate that the finest meals are crafted with fresh, seasonal ingredients that accentuate the natural tastes of the food. Their recipes are crafted to be approachable for home cooks of varying expertise, making it effortless for anyone to whip up delicious, nutritious meals at home.
A distinctive feature of “A Couple Cooks” is that all recipes are authored and photographed by Alex and Sonja themselves. This hands-on approach guarantees that each recipe is not only visually striking but also meticulously tested and family-approved. Indeed, their two children frequently act as the ultimate taste testers, ensuring that every dish is kid-friendly and satisfying for the entire family.
Beyond recipes, Alex and Sonja provide useful tips for healthy meal planning. They recognize the difficulties of juggling busy lifestyles with the wish to eat well, offering practical insights for making meal preparation straightforward. From batch cooking to savvy grocery shopping, their suggestions empower readers to simplify their cooking routine and savor more homemade meals.
Whether you’re in search of a quick weeknight meal, a substantial breakfast, or an impressive dessert, “A Couple Cooks” offers something for everyone. Alex and Sonja’s enthusiasm for cooking and their dedication to sharing the delight of food render their blog an essential stop for anyone who enjoys cooking and eating well.
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Spaghetti Prepared in an Instant Pot
Recipes from Alex & Sonja
Introducing Alex and Sonja Overhiser, the talented pair behind the well-loved food blog “A Couple Cooks.” As authors of cookbooks, busy parents, and a real couple who enjoys cooking together, Alex and Sonja have been motivating home chefs since they commenced their blog in 2010. Their aim is to provide straightforward, seasonal recipes, share healthy meal planning advice, and bring the joy of cooking into kitchens everywhere.
Their blog, “A Couple Cooks,” is a goldmine of culinary creativity, showcasing a diverse range of recipes that suit different tastes and dietary needs. From hearty morning meals to fulfilling dinners, and everything in between, Alex and Sonja’s recipes are crafted with care and precision. Each recipe is not only delectable but also designed to be accessible for cooks of all experience levels.
What distinguishes Alex and Sonja is their dedication to using fresh, seasonal ingredients. They believe that cooking with seasonal produce not only elevates the taste of their dishes but also supports local farmers and fosters sustainability. Their recipes frequently feature vibrant veggies, whole grains, and lean proteins, making it simple for anyone to enjoy a well-balanced and healthy diet.
Alongside sharing recipes, Alex and Sonja provide useful meal planning advice to assist busy families in tackling the challenges of home cooking. They recognize the pressures of contemporary life and aim to make meal prep as easy as possible. Their blog includes meal plans, shopping lists, and time-saving tips that empower home cooks to whip up nutritious meals without feeling stressed.
All of Alex and Sonja’s recipes are carefully crafted and beautifully captured by the couple themselves. Each recipe is tested in their own kitchen, with their two children acting as the ultimate taste testers. This family-focused method guarantees that every dish is not only tasty but also approved by kids, making it simpler for parents to introduce their little ones to a variety of flavors and cuisines.
Whether you’re a seasoned chef or just beginning your cooking adventure, Alex and Sonja’s recipes provide something for everyone. Their enthusiasm for cooking and commitment to sharing their expertise shines in each post, making “A Couple Cooks” a cherished resource for food lovers around the globe.
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Fast and Simple 3-Minute Spice Mixture Utilizing Pantry Essentials
### Cajun Seasoning: A Zesty Mix
Cajun Seasoning is a robust and zesty spice blend that captures the spirit of Louisiana cooking. This homemade mixture is not only simple to make but also adjustable, enabling you to modify the amounts of cayenne and salt according to your flavor preferences. In just a few minutes, you can whip up a seasoning that boosts your dishes for up to six months.
#### Applications of Cajun Seasoning
Cajun seasoning is ideal for imparting a unique kick to various dishes. It can be incorporated in recipes such as [Cajun chicken pasta](https://www.spendwithpennies.com/cajun-chicken-pasta/) and [Cajun jambalaya](https://www.spendwithpennies.com/cajun-jambalaya/). Furthermore, it is excellent on grilled meats, roasted veggies, and even in soups and stews.
### Holly’s Recipe Highlights: Cajun Seasoning
– **Taste:** This seasoning boasts a smoky, savory profile with garlic, herbs, and paprika, accentuated by a fiery punch from cayenne and red pepper flakes.
– **Why Create It:** This homemade blend is not only hot but also adaptable, making it fitting for a wide variety of recipes.
– **Serving Ideas:** Sprinkle Cajun seasoning on [Cajun chicken](https://www.spendwithpennies.com/cajun-chicken/), [blackened salmon](https://www.spendwithpennies.com/blackened-salmon/), potatoes, vegetables, or rice to enhance everyday meals.
**Total Time:** 3 Minutes
**Yield:** 4 Tablespoons
**Preparation Method:** Simply Mix and Use!
### Ingredient Details
– **Paprika:** The foundation of the mix, paprika lends its signature hue and flavor. Regular paprika keeps things balanced, while smoked paprika adds complexity.
– **Garlic Powder:** This component enriches the seasoning with savory richness. Using garlic powder rather than garlic salt grants better control over salt content.
– **Red Pepper Flakes (optional):** These contribute additional spiciness and texture. Omit for a gentler taste.
– **Salt:** Fine table salt guarantees even flavor distribution. Modify the amount based on the saltiness of the food being seasoned.
– **Variations:** For a hint of sweetness, consider adding brown sugar, which also aids in the seasoning’s adhesion to food.
### How to Prepare Cajun Seasoning
1. Mix all the ingredients in a bowl.
2. Whisk together and transfer to a jar for storage.
### Tips for Optimal Results
– **Opt for Fresh Spices:** Fresh spices deliver the best flavor; older spices may yield a dull taste.
– **Begin with Less Cayenne:** Start with a milder mix and alter according to your heat preference.
– **Shake or Stir:** Always shake or stir the seasoning prior to use to avoid settling of finer spices.
– **Amount of Seasoning?:** Use approximately 1 tablespoon of seasoning per pound of meat, adjusting to taste.
### Maintain Freshness Longer
– Store your Cajun seasoning in a clearly labeled airtight container in a cool, dark pantry for up to six months. Although it may remain usable beyond this timeframe, the flavor could weaken.
– Shield it from heat, moisture, and sunlight, or include a desiccant packet to prevent clumping.
– Always use a dry measuring spoon to preserve freshness.
### Summary
Cajun seasoning is an easy-to-make, diverse blend that can elevate a wide array of dishes. Its bold tastes and adjustable heat make it a must-have for anyone eager to infuse a bit of Louisiana essence into their cooking. Enjoy experimenting with this seasoning and uncover new favorite recipes!
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Weekly Meal Schedule for August 17, 2026
### Receive Tasty New Recipes Every Day
In the current fast-moving environment, finding the time to prepare food can be tough. Nevertheless, with the appropriate tools, you can effortlessly weave tasty and nutritious meals into your everyday life. Signing up for a recipe service can deliver fresh concepts and motivation straight to your inbox. Here’s why you should think about obtaining tasty new recipes every day.
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To commence receiving tasty new recipes each day, consider subscribing to a recipe service. Here is a straightforward process:
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4. **Participate in the Community**: If possible, engage in forums or social media groups linked to the service. Sharing your cooking experiences can be fulfilling and inspiring.
5. **Try and Savor**: Feel free to experiment with new recipes, even if they appear difficult. Cooking involves exploration, and you might find new favorites.
#### Closing Thoughts
Receiving tasty new recipes every day can revolutionize your cooking experience, making it more pleasurable and less burdensome. By subscribing to a recipe service, you unlock a realm of culinary opportunities, ensuring that each meal is an adventure. So why delay? Embark on your journey to delectable meals today!
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