Corn & Cheese Fritters

Corn & Cheese Fritters

Are you looking for something simple and easy to add to your Thanksgiving menu?  Try these delicious Corn & Cheese Fritters!  They’re easy to make, you can mix up a batch in about half an hour!

Corn & Cheese Fritters make a great snack, appetizer, side dish, or even a light meal!  Garnish it with chopped chives or green onions and serve with a dollop of sour cream!  Super yummy!  I guarantee your friends and family will love them!

Here’s my recipe for the delicious Corn & Cheese Fritters.  This recipe makes about a dozen 2″ fritters and can easily be doubled to make more.

One thing about these fritters, you want to fry them up nice and crisp so don’t make the patty too thick.  When the Corn & Cheese fritters are too thick the middle doesn’t cook well and you end up with a raw batter center, yuck!

Ingredients:

1 1/2 cup flour

1 large can (15.25 Oz. size) corn kernels

2 eggs

1/2 cup milk

3/4 cup shredded cheese, preferably cheddar, monteray jack, or a combination of both

1 tsp. cumin

2 tsp. garlic powder

1 tsp. chili powder

1 tbs. salt

1 tsp. ground black pepper

1/4 cup finely chopped chives or green onions

Oil for frying

Sour cream & chopped chives or green onions for topping

Directions:

Mix all dry ingredients together in a mixing bowl.

Add the rest of the ingredients except the oil to the flour mixture.

Mix well until all the flour has been incorporated.  Batter will be very thick, do not water it down.

Heat about 1/2′ oil in frying pan.

Drop spoonfuls of batter into hot oil.  Lightly press down on each patty to spread it out and thin the patty to about 1/2′ thick.

Fry until golden brown turning each patty as the first side brown.

Drain on paper towel.

Serve garnished with chopped chive or green onions and a dollop of sour cream.

 

 

Corn & Cheese Fritters
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SOUTHWESTERN SWEET POTATO SALAD

SOUTHWESTERN SWEET POTATO SALAD

This Southwestern Sweet Potato Salad Recipe is an easy side dish recipe that is perfect for summer! The southwestern flavors from Sweet Corn, Black Beans, Peppers, Lime Juice and Roasted Red Pepper Dressing take this Sweet Potato Salad to a whole new level! I was a touch late to the full sweet potato party, however currently I’m inbound with this Southwestern Sweet salad and I’m coming back in with a bang! It’s loaded with black beans, corn, peppers, juice and roast red pepper dressing. Now, that my friends could be a Sweet salad that packs a punch!

To me, sweet potatoes were simply issues the items that came out at Thanksgiving and perhaps Christmas (and the thing I avoided just like the plague unless they were baked in a very Sweet Potato Bundt Cake or mashed in these Sweet Potato Biscuits).In fact, i used to be therefore late to the party; I didn’t even understand that sweet potatoes were oversubscribed year around. Fast forward to varsity and every This Southwestern Sweet salad formula is a simple entremots formula that’s excellent for summer! The southwestern flavors from Sweet Corn, Black Beans, Peppers, juice and roast Red Pepper Dressing take this Sweet salad to a full new level!

I was a touch late to the full sweet potato party, however currently I’m inbound with this Southwestern Sweet salad and I’m coming back in with a bang! It’s loaded with black beans, corn, peppers, juice and roast red pepper dressing. Now, that my friends could be a Sweet salad that packs a punch!For instance, the maximum amount as i like a classic salad formula, i used to be super fascinated by making an attempt to form a version with sweet potatoes. I wished to figure with ingredients that complemented sweet potatoes, making a novel summer entremots that centered on a special ingredient.

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Click here for southwestern sweet salad recipe!

Ingredients

3 cups diced sweet potatoes (about 3 med-large peeled sweet potatoes; or pre-cut sweet potatoes)
2-3 tbsp olive oil
1/2 tsp salt
3/4 tsp ground black pepper
1 1/2 cups cups sweet corn (I used frozen that I heated until warm)
1 (15oz) can black beans, drained
1 1/2 cups diced bell peppers (I used green, yellow, red, and orange)
1/2 cup fresh cilantro, chopped (plus more for garnish)
1 tsp seasoned salt (or to taste)
1 tbsp fresh lime juice
3-4 tbsp roasted red pepper dressing (or, you can use chipotle ranch, southwestern flavored dressing, etc.)

Instructions

1. Preheat oven to 425 degrees. Spread sweet potatoes onto a non-stick foil lined large sheet pan.
2. Drizzle with olive oil, beginning with 2 Tbsp. If you think it needs more, add the extra tbsp.
3. Sprinkle with salt and 1/2 tsp of pepper, reserving the remaining 1/4 tsp of pepper. Stir the sweet potatoes around until they are all evenly coated.
4. Cook for 25 -30 minutes, until they are browned and fork tender (a little crisp on the outside and soft inside), stirring the sweet potatoes with a spatula every so often.
5. Mix roasted sweet potatoes, corn, black beans, bell peppers, cilantro, seasoned salt, remaining 1/4 tsp of black pepper, and lime juice and dressing together (begin with 3 tbsp, and add more as needed).
6. Once combined, serve immediately, or serve chilled (this salad tastes great warm, at room temperature, and cold).

SOUTHWESTERN SWEET POTATO SALAD
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MANGO GUACAMOLE

MANGO GUACAMOLE

This mango guacamole makes a fun appetizer for any party and comes together in just a few minutes! Serve it with some tortilla chips for a quick and easy appetizer or snack.

If I had to select one among my favorite things to eat, other than course, it’d need to be avocados. I invariably get many after we go grocery looking and add them to salads throughout the week, use them to create dip, and even incorporate them into my dinners. To mention i really like avocados would in all probability be sarcasm.Because I sometimes get many on the weekend, I’m invariably making an attempt to search out alternative ways to use them. I’ve invariably dear the mix of mangos and avocados, thus I patterned why not create a dip out of it? I need to say that I believe I found a replacement favorite thanks to use avocados with this recipe! The items of mango during this dip try absolutely with the creamy avocados.

This dip is ideal served with some hotcake chips and makes a good starter to bring on to parties for the summer.

Since I’m not a large fan of sliced onions in dip I used onion powder during this formula. However, you’ll be able to be happy to omit the onion powder and use some sliced onion if you prefer. I conjointly additional 1/2 a jalapeño and simply removed the seeds to create it a touch less spicy.The mango guacamole is optional, but gives it a little extra flavor!

Click here for mango guacamole recipes enjoy!!
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 INGREDIENTS

3 medium ripe avocados halved, peeled, and pitted
1 lime juiced
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon salt or to taste
1/2 jalapeño seeded and minced
1 mango peeled and chopped

INSTRUCTIONS

1. In a large bowl, add the avocados and mash well. Mix in the lime juice, onion powder, garlic powder, and salt.
2. Add the jalapeño and mango and mix until fully combined.
3. Refrigerate in an airtight container (cover the surface with plastic wrap to prevent browning) until ready to serve.

MANGO GUACAMOLE
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Instant Pot Roasted Rosemary Potatoes

Instant Pot Roasted Rosemary Potatoes

Instant pot rosemary roasted potatoesI’m so loving my new Instant Pot! It’s like a crockpot on steroids!  It does everything my old crockpot does but faster!  Imagine roasting potatoes in just 7 minutes.  I made these delicious Instant Pot Roasted Rosemary Potatoes for our last family barbecue.

It’s super easy to make using those cute baby potatoes you can buy by the sack at Costco or Sam’s Club.  It makes a great side side for barbecues, roasts, and whatever your like! They’re creamy, crunchy, and so yummy.   Here’s my recipe of Instant Pot Roasted Rosemary Potatoes!

Ingredients:

2 Lbs. Baby Potato Medley or combination of baby yukon gold & red potatoes

1 Tbs Fresh Rosemary

2 Tbs Garlic Powder

1 Tbs Sea Salt

1 Tbs Black Pepper

1/4 Cup Olive Oil

1 Cup chicken or vegetable broth

1 Sprig Fresh Rosemary

Directions:

Turn on Instant Pot and set on sauté.

Wash potatoes and pat dry with paper towel and place in a bowl

Combine seasonings with olive oil and drizzle over potatoes

Toss potatoes in the oil making sure all potatoes are covered with oil

When pot is hot place potatoes in pot to brown on all sides – you may have to do this in batches

Remove browned potatoes from pot and turn off pot

Place trivet on the bottom of the pot

Add broth then carefully place potatoes on trivet

Place sprig of rosemary on top of potatoes

Place lid on pot making sure the valve is on sealing

Turn pot on to Manual setting and adjust time to 7 minutes

When timer goes off quick release the pressure by carefully turning the valve on to venting

When all the pressure has been released open pot and plate potatoes for serving.

instant pot roasted rosemary potatoes


instant pot roasted rosemary potatoes
Instant Pot Roasted Rosemary Potatoes
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instant pot roasted rosemary potatoes
Instant Pot Roasted Rosemary Potatoes
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Keto Friendly Cloud Bread

keto friendly cloud breadKeto Diets, they seem to be really popular right now.  And with the new year many of us have vowed to start eating healthier and loose some weight.  So in my house we’re pretty much re-starting our “keto diets”.  One of the things I miss most when on a  keto diet (which in really simple terms means less, much less, carbs and more fat and protein) is bread.  I crave bread (along with rice and other carbs, I am after all a carb eater)!  So when I discovered this Keto Friendly Cloud Bread I was pretty happy.

keto friendly cloud bread

What you may ask is Keto Friendly Cloud Bread and what makes it keto friendly.  Keto Friendly Cloud Bread is simply carbless bread rounds.  Yup, I said carbless!  It’s not made with any kind of flour at all!  And it’s pretty yummy!

You can whip up s batch of Keto Friendly Cloud Bread to use as bread for your sandwich anytime of day.  Top it with a fried egg and the meat of your choice for a delicious breakfast sandwich or you can snack on it.  It’s that yummy!

Best of all Cloud Bread requires just 3 ingredients and can be made in about an hour!  So not only is it yummy it’s  super easy to make!  My family loves them, even those that aren’t on a keto diet!

keto friendly cloud breadHere’s my recipe for Keto Friendly Cloud Bread, whip up at least a batch or two and watch them disappear! Or if you can manage freeze some for future use.

Ingredients:

6 Eggs at room temperature

1/4 cups + 2 Tbs Softened Cream Cheese

1/2 Tsp Cream of Tartar

 

 

Proceedure:

Pre-heat oven to 300° F.

Line baking sheet with parchment paper.

Separate eggs – place yolks in a medium mixing bowl and whites in a different medium bowl

Add softened cream cheese to the egg yolks and mix together until smooth and completely blended.

Set aside.

Beat egg whites at medium speed until frothy and covered in bubbles.  Add cream of tartar and beat at high speed until stiff peaks form.

Gently fold egg whites into the yolk mixture, be careful not to over mix and deflating the egg whites.

Drop a spoonful onto prepared baking sheet.

Bake for 20-30 minutes.

Cool on wire racks and use immediately or freeze.

 

 

 

Cloud Bread
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Flourless bread rounds - keto friendly
Cloud Bread
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Flourless bread rounds - keto friendly
Ingredients
Servings:
Instructions
  1. Pre-heat oven to 300° F.  Line baking sheet with parchment paper. Separate eggs - place yolks in a medium mixing bowl and whites in a different medium bowl Add softened cream cheese to the egg yolks and mix together until smooth and completely blended. Set aside. Beat egg whites at medium speed until frothy and covered in bubbles.  Add cream of tartar and beat at high speed until stiff peaks form. Gently fold egg whites into the yolk mixture, be careful not to over mix and deflating the egg whites. Drop a spoonful onto prepared baking sheet. Bake for 20-30 minutes. Cool on wire racks and use immediately or freeze.
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