Category: Side Dishes & Salads

Doctored Baked Beans

There’s nothing wrong with a can of baked beans. Except I find them to be rather boring.  So, I took a recipe from Amy’s Cooking Adventures and bam! Great doctored baked beans from a can! This little bowl of happiness is much like the classic baked beans you might find at a picnic. And that’s ok. There’s nothing boring about it. It’s easy and great for a get-together.

Doctored Baked Beans

I always put jalapeno in my doctored baked beans. That might not be the best idea for your household. Substitute green bell pepper or even poblano if you want great flavor without the heat.

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Also try my super-easy franks and beans.

Doctored Baked Beans
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4 from 1 vote

Doctored Baked Beans

There’s nothing wrong with a can of baked beans. Except I find them to be rather boring.  So, I took a recipe from Amy’s Cooking Adventures and bam! Great doctored baked beans from a can!
Course Side
Cuisine American
Keyword baked beans
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 368kcal
Author Based on a recipe from Amy’s Cooking Adventures

Equipment

Ingredients

Instructions

  • Heat a skillet over high heat and cook the bacon until done.
  • Remove to a paper towel-lined plate.
  • Reduce the heat to medium high.
  • Remove all but 1 tablespoon of the bacon drippings.
  • Add the onion and jalapeno and saute until starting to soften.
  • Add the beans, ketchup and mustard.
  • Crumble in the bacon and stir.
  • Reduce heat to medium-low and cook for 20 minutes.

Notes

Store leftovers in the fridge. Warm over medium heat and stir before serving.

Nutrition

Calories: 368kcal | Carbohydrates: 44g | Protein: 15g | Fat: 17g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 1194mg | Potassium: 741mg | Fiber: 12g | Sugar: 2g | Vitamin A: 94IU | Vitamin C: 10mg | Calcium: 116mg | Iron: 4mg

Nutritional values are approximate.

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Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)

Franks and Beans

Franks and beans were one of my favorites as a kid, though I called them hot dogs and not franks. I guess you could serve these as a side dish…. but, I wouldn’t. And some people call them beans and franks, but I think the hot dogs should get top billing!

Franks and Beans

Save The Hot Dogs!

I have two rules about this dish: first, you can’t have too many hot dogs, and second, save eating most of the hot dogs for last. Sad is the day when you get to the bottom of the bowl and all you have left are beans! I’ve been eating my franks and beans this way since I was a little kid. No way would I eat the hot dogs first.

Lea & Perrins The Original Worcestershire Sauce (10 fl oz Bottle)
Lea & Perrins The Original Worcestershire Sauce (10 fl oz Bottle)

Also make up a batch of my fire-eater campfire beans!

Franks and Beans
Print Pin
4 from 1 vote

Franks and Beans

I have two rules about this dish: first, you can’t have too many hot dogs, and second, save eating most of the hot dogs for last.
Course Side
Cuisine American
Keyword beans, hot dogs
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 8
Calories 386kcal
Author Mike

Equipment

Ingredients

Instructions

  • Preheat oven to 300 F.
  • Spray an 8″ x 8″ baking dish with non-stick spray.
  • Combine all but the hot dogs in a bowl. Pour into the baking dish.
  • Bake for 1 1/2 hours.
  • Add in the hot dogs.
  • Bake another 30 minutes.

Notes

You can substitute smoked sausage for the hot dogs.

Nutrition

Calories: 386kcal | Carbohydrates: 64g | Protein: 15g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 34mg | Sodium: 1295mg | Potassium: 904mg | Fiber: 11g | Sugar: 15g | Vitamin A: 79IU | Vitamin C: 5mg | Calcium: 146mg | Iron: 5mg

Nutritional values are approximate.

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Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)

Fiesta Corn

I was making our favorite tacos the other night when I decided I really wanted some sweet corn with them. Something to go with my easy jazzed-up refried beans. I found a bag of the best sweet corn in the freezer and made this great Fiesta corn side dish. If you’re not lucky enough to have good, locally-grown sweet corn, canned corn will do. But trust me… it’s not the same (but still good)!

Fiesta Corn

Fresh Corn Helps Shake The Winter Blues

Every summer I put up a huge batch of local fresh sweet corn for the winter. It takes a bit of work, but it is so worth it in the dead of winter. Specially when it’s used in something like this Fiesta corn. Nothing beats being able to have (almost) fresh corn when there’s a few feet of snow on the ground!

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Serve this with my beef and bean burritos.

Fiesta Corn
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5 from 1 vote

Fiesta Corn

One of my favorite corn dishes of all time.
Course Side
Cuisine Mexican
Keyword corn, Mexican
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 120kcal

Equipment

Ingredients

  • 1 tablespoon vegetable oil
  • ¾ cup red bell pepper diced
  • ¾ cup green bell pepper diced
  • 2 cups sweet corn frozen , thawed (or 1 can sweet corn)
  • ½ teaspoon chili powder
  • ¼ teaspoon kosher salt
  • 1 tablespoon fresh cilantro chopped (parsley also works just fine)

Instructions

  • Heat the oil in a medium pan over medium-high heat.
  • Add the peppers and saute until just softened.
  • Add the corn, chili powder, and salt. Stir.
  • Heat through.
  • Remove from heat and stir in the cilantro.

Notes

Add a little diced jalapeno for a nice kick.

Nutrition

Calories: 120kcal | Carbohydrates: 19g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 152mg | Potassium: 281mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1261IU | Vitamin C: 62mg | Calcium: 8mg | Iron: 1mg

Nutritional values are approximate.

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Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)

Pepperoni Pizza Mac and Cheese

I think the title pretty much says it all. Pepperoni Pizza Mac and Cheese. It’s all of your favorite things in one dish. Insanely gooey good stuff. Even without the pepperoni, this is crazy good macaroni and cheese. I didn’t use to think tomato and mac were a bad idea. A bad combination. But the tomato adds a nice flavor, a little juicy goodness, that’s not expected but needed!

Pepperoni Pizza Mac and Cheese

Not The Same-Old Same-Old Dish

I would not be afraid to add more pepperoni the next time I make this pepperoni pizza mac and cheese. There’s no need to go half in on this. Plain old mac and cheese is pretty decadent to begin with and this is definitely not ‘plain old’.

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Geedel Rotary Cheese Grater, Kitchen Mandoline Vegetable Slicer with 3 Interchangeable Blades, Easy to Clean Rotary Grater Slicer for Fruit, Vegetables, Nuts

Also try my skillet sausage mac and cheese.

Pepperoni Pizza Mac and Cheese
Print Pin
5 from 1 vote

Pepperoni Pizza Mac and Cheese

I think the title pretty much says it all. Pepperoni Pizza Mac and Cheese. It’s all of your favorite things in one dish. 
Course Side
Cuisine American
Keyword mac and cheese, macaroni and cheese, pepperoni, pizza
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 10
Calories 182kcal
Author Based on a recipe from Cassie Johnston at Back to Her Roots

Equipment

Ingredients

Instructions

  • Preheat oven to 350 F.
  • Spray a 9″ x 13″ baking dish with non-stick spray.
  • Cook pasta per package instructions. Drain well.
  • Heat oil in a large saucepan over medium heat.
  • Whisk in the flour, and continue whisking for 3 minutes.
  • Reduce heat to low.
  • While whisking, add in the milk. The mixture will thicken.
  • Add the oregano, basil and parsley and stir.
  • Cook for 5 minutes, stirring constantly.
  • Remove pan from heat and stir in the cottage cheese, Parmesan, and mozzarella until melted.
  • Stir in the pepperoni and tomato and season with salt and pepper, to taste.
  • Fold in the pasta.
  • Pour mixture into the baking dish and spread out evenly with a spatula.
  • Sprinkle top with the breadcrumbs.
  • Bake 20 minutes or until bubbling hot and browned on top.

Notes

You can also make this using elbow pasta.

Nutrition

Calories: 182kcal | Carbohydrates: 9g | Protein: 12g | Fat: 11g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 720mg | Potassium: 308mg | Fiber: 1g | Sugar: 5g | Vitamin A: 521IU | Vitamin C: 5mg | Calcium: 214mg | Iron: 1mg

Nutritional values are approximate.

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Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)

Boursin Cheese Mashed Potatoes

These Boursin cheese mashed potatoes are absolutely insanely yummy. They are chock full of all sorts of good things, like cream and cheese. Boursin cheese has such a fantastic savory flavor.

Boursin Cheese Mashed Potatoes

Super-Flavorful Potatoes

The key to these potatoes is boiling the water with the garlic already added. This really adds to the flavor. We have a copycat Boursin cheese recipe that really saves on the cost of making these potatoes. You’ll find it hard to tell the difference between it and the real thing.

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Inspired by a recipe from Nibble Me This.

Boursin Cheese Mashed Potatoes
Print Pin
4 from 1 vote

Boursin Cheese Mashed Potatoes

These Boursin cheese mashed potatoes are absolutely insanely yummy. They are chock full of all sorts of good things, like cream and cheese.
Course Side
Cuisine American
Keyword cheesy, mashed potatoes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 366kcal
Author Based on a recipe from Nibble Me This

Equipment

Ingredients

  • 5 cloves garlic peeled, smashed
  • 6 medium russet potatoes rinsed, peeled and cut into 1/2″ cubes
  • 1 5.2 ounce Boursin Cheese I used Shallot & Chive
  • ½ cup sour cream
  • ¼ cup heavy cream
  • kosher salt to taste
  • ground black pepper to taste
  • chives chopped, for garnish, if desired (I used green onions)
  • chicken gravy warmed, for topping, if desired

Instructions

  • Bring a large pot of salted water to a boil.
  • Add the garlic to the water.
  • Add the potatoes and boil 5-10 minutes or until softened.
  • Drain and add potatoes back to pot on burner. Turn heat off.
  • Add in the cheese, sour cream, heavy cream and salt and pepper to taste.
  • Mash potatoes with a masher, stirring to combine.
  • Serve topped with gravy and chives, if desired.

Notes

Refrigerate any leftovers.

Nutrition

Calories: 366kcal | Carbohydrates: 60g | Protein: 8g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 36mg | Sodium: 47mg | Potassium: 1399mg | Fiber: 4g | Sugar: 3g | Vitamin A: 404IU | Vitamin C: 20mg | Calcium: 90mg | Iron: 3mg

Nutritional values are approximate.

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Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)

Jello-Filled Melon

Who would’ve thought that cherry Jello and cantaloupe go together so well? This Jello-filled melon is just fun to look at and make. Everyone will oooh and ahhh when you serve it. And when they bite into it they’ll thank you. Because they aren’t expecting this to be great. Well, it’s not all for show.

Jello-Filled Melon

Have A Fun Breakfast!

Jello-filled melon is definitely on my list of favorite sides for breakfast (or breakfast for dinner…)! I can see trying this same recipe using a honeydew melon and a different flavor of Jello, such as lime! Or I might make both and have a melon bar!

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Also try my crowd-pleasing skinned watermelon!

Jello-Filled Melon
Print Pin
5 from 1 vote

Jellin’ Melon

Who would’ve thought that cherry Jello and cantaloupe go together so well? This Jello-filled melon is just fun to look at and make. Everyone will oooh and ahhh when you serve it. And when they bite into it they’ll thank you.
Course Side
Cuisine American
Keyword jello-o, melon
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 8
Calories 24kcal
Author Based on a recipe from Kraft

Equipment

Ingredients

Instructions

  • Cut the melon in half and scoop out the seeds. Also cut a small piece off the bottom of each half so that it stands up without rolling around.
  • Pour the contents of the Jello package into a medium bowl.
  • Whisk in the hot water and continue whisking for 2 minutes.
  • Stir in the cold water.
  • Place Jello into the refrigerator for 15-25 minutes or until it just starts to thicken. You don’t want it to gel, but you do want it to be thickened enough so that it doesn’t absorb into the melon.
  • Pour Jello into the melons and place in the refrigerator until completely gelled, about 3 hours. Note: I placed the melon halves on a baking sheet in the fridge BEFORE adding the Jello. I then poured the Jello into the halves using a measuring cup. This kept me from spilling the Jello as I probably would have had I filled them first and then tried to transfer them to the fridge.
  • Cut into wedges using a sharp and slightly wet knife. Serve.

Nutrition

Calories: 24kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 12mg | Potassium: 184mg | Fiber: 1g | Sugar: 6g | Vitamin A: 2334IU | Vitamin C: 25mg | Calcium: 6mg | Iron: 1mg

Nutritional values are approximate.

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Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)

Macaroni-And-Cheese Muffins

These macaroni-and-cheese muffins would be great for a family gathering. They’re easy to make and taste fantastically cheesy! You can make a big, huge batch of them in no time. It might keep Uncle Henry from snagging all of the mac-and-cheese out of a dish. It’s a lot more obvious that you’re hogging them all when you have to stack 10 of these little round morsels onto your plate.

Macaroni-And-Cheese Muffins

Pop-In-Your-Mouth Goodness

Macaroni-and-cheese muffins are rather fun to eat too. You can use your favorite mac-and-cheese recipe instead, if you like. Just watch the cook time because you might have to adjust it a bit. You want the macaroni to set up good in the tins.

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Geedel Rotary Cheese Grater, Kitchen Mandoline Vegetable Slicer with 3 Interchangeable Blades, Easy to Clean Rotary Grater Slicer for Fruit, Vegetables, Nuts

Also try my mac-and-cheese waffles.

Macaroni-And-Cheese Muffins
Print Pin
4 from 1 vote

Macaroni-And-Cheese Muffins

These macaroni-and-cheese muffins would be great for a family gathering. They’re easy to make and taste fantastically cheesy! You can make a big, huge batch of them in no time.
Course Side
Cuisine American
Keyword mac and cheese, macaroni and cheese, muffins
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 12
Calories 231kcal
Author Found on the web

Equipment

Ingredients

  • 2 cups elbow macaroni
  • ½ teaspoon kosher salt plus more for the pasta
  • 1 tablespoon unsalted butter softened
  • 1 large egg lightly beaten
  • 1 cup milk
  • 1 ½ cups sharp cheddar cheese shredded, divided
  • 1 ½ cups Mozzarella cheese shredded
  • ½ cup bread crumbs seasoned
  • 2 teaspoons olive oil

Instructions

  • Preheat oven to 350 F.
  • Add pasta to a large pot of lightly salted boiling water and cook for 8 minutes.
  • Drain and return to the pot.
  • Add the butter and egg and stir until the butter is melted and the pasta is coated.
  • Add the milk, 1 cup of the cheddar cheese and all of the Mozzarella cheese and stir until the cheeses are melted.
  • Spray a muffin pan with non-stick spray.
  • Spoon in the pasta mixture.
  • Top with the remaining cheddar cheese.
  • In a small bowl combine 1/2 teaspoon of salt, the bread crumbs and olive oil.
  • Sprinkle over the tops of pasta.
  • Bake for 30 minutes or until golden brown.
  • Let rest for 5 minutes, letting the cheese set, before removing from the muffin tins to serve.

Notes

Use your favorite cheeses.

Nutrition

Calories: 231kcal | Carbohydrates: 22g | Protein: 11g | Fat: 11g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 334mg | Potassium: 119mg | Fiber: 1g | Sugar: 2g | Vitamin A: 324IU | Calcium: 212mg | Iron: 1mg

Nutritional values are approximate.

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Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)

Mexican Cornbread Salad

I admit it, I was a bit skeptical when I read over this recipe for Mexican cornbread salad for the first time. Cornbread? Good. Ranch dressing? Good. But the two together? Hmmmm. Not so sure. But, it really came out very good. Why was I such a skeptic? Every bite has all of my favorite flavors. 

Mexican Cornbread Salad

I’d Add Some Kick….

Depending on who you’re serving this Mexican cornbread salad to, I’d add some pickled jalapenos , or add some Creole seasoning to the Ranch before using it. But, that’s just me. I like a little spicy kick to my dishes. Not too much, though.

For the cornbread mix I like to use Jiffy. But your favorite brand will work just as well, too.

I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Shred it yourself and use the good stuff.

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Geedel Rotary Cheese Grater, Kitchen Mandoline Vegetable Slicer with 3 Interchangeable Blades, Easy to Clean Rotary Grater Slicer for Fruit, Vegetables, Nuts

Also try my quick and easy taco salads.

Mexican Cornbread Salad
Print Pin
4 from 1 vote

Mexican Cornbread Salad

Each and every bite has all of my favorite flavors. 
Course Side
Cuisine Mexican
Keyword cornbread, Mexican, salad
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 10
Calories 155kcal
Author Based on a recipe found here

Equipment

Ingredients

Instructions

  • Make the cornbread batter per package instructions.
  • Stir in the green chiles and bake as directed.
  • Let cool.
  • In a glass bowl, crumble half of the cornbread. Spread out evenly.
  • Add layers of the following: 1 can of beans, 1 cup dressing, 1/2 of the green bell pepper, 1 can of the corn, 1 tomato, 1/2 of the bacon, 1/2 of the cheese and half of the green onions.
  • Repeat with another layer, starting with a layer of the remaining cornbread.
  • Cover and refrigerate for at least 2 hours before serving.

Notes

Substitute pepper jack for the cheddar for a bit of a spicy kick.

Nutrition

Calories: 155kcal | Carbohydrates: 2g | Protein: 8g | Fat: 13g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 232mg | Potassium: 136mg | Fiber: 1g | Sugar: 1g | Vitamin A: 506IU | Vitamin C: 13mg | Calcium: 170mg | Iron: 1mg

Nutritional values are approximate.

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Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)

Steakhouse Fries

These are the best baked steakhouse fries ever. The seasoning is spot-on fantastic. I could’ve eaten these all day. They are simple to make and are not deep-fried. Winner.

Don’t skimp on the cook time. Check on them after 45 minutes. If you cut your fries super thin they might be done a bit sooner. But really, steakhouse fries are meant to be a bit thick. Besides, they’re going next to a big steak, right?

Steakhouse Fries

Don’t Serve ‘Em Soggy

Make sure you keep the steakhouse fries in the oven until they start to crisp. A soggy fry will ruin the moment every time! Cutting each wedge into the same size will help ensure that they all cook up at the same time. You don’t want any of them to be less than nice and crunchy.

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Also try my fingerling homefries or my crazy-good but super-easy Texas fries.

Steakhouse Fries
Print Pin
5 from 1 vote

Steakhouse Fries

These fries have fantastic flavor. Make sure you let them bake until they are done and a little crispy.
Course Side Dish
Cuisine American
Keyword fries
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 6
Calories 276kcal
Author Based on Picture Perfect Meals

Equipment

Ingredients

Instructions

  • Preheat your oven to 425 F.
  • Place the potato wedges into a large bowl. Drizzle with the oil. Toss to coat.
  • Add the remaining ingredients and again toss to coat.
  • Place potatoes on a large baking sheet. Do not stack them.
  • Bake for 45 minutes to an hour, flipping after 25 minutes. Start checking for doneness and crispness after 45 minutes.
  • Serve sprinkled with more salt and tons of ketchup.

Notes

Try to get the potato wedges the same size so they cook at the same rate.

Nutrition

Calories: 276kcal | Carbohydrates: 45g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Sodium: 13mg | Potassium: 1036mg | Fiber: 3g | Sugar: 2g | Vitamin A: 17IU | Vitamin C: 15mg | Calcium: 37mg | Iron: 2mg

Nutritional values are approximate.

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Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)

Crispy Corn Fritters

Whoa, these crispy corn fritters were good. I had some sweet corn in the freezer left from our favorite corn farm, My Dad’s Sweet Corn in Tipton, Indiana. Their corn is so sweet and delicious. It made these fritters into something special!

Crispy Corn Fritters

Served With A Kicked-Up Sauce

I served these crispy corn fritters with our favorite Southwestern sauce. The sauce has just the right amount of kick to compliment that great corn sweetness. A little sweet, a little heat. When you get the combination just right you have a great dish!

I get out my big deep fryer when it’s time to fry a large batch of food. It comes to temperature quickly and it maintains that temperature perfectly. It has a built-in oil filter and storage unit so I can re-use the oil several times.

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T-fal Ultimate EZ Clean Stainless Steel Deep Fryer with Basket 3.5 Liter Oil and 2.6 Pound Food Capacity 1700 Watts Oil Filtration, Temp Control, Digital Timer, Dishwasher Safe Parts Stainless Steel

Fresh corn is best for making these fritters, but you can use canned or even frozen. Just make sure that the corn is thawed if frozen, well drained, and patted dry before using.

This recipe is based on a recipe from Food Blogga.

Crispy Corn Fritters
Print Pin
5 from 1 vote

Crispy Corn Fritters

Fresh corn is best for making these fritters, but you can use canned or even frozen. Just make sure that the corn is thawed if frozen, well drained, and patted dry before using.
Course Side
Cuisine American
Keyword deep-fried, fritters
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 14
Calories 63kcal
Author Based on a recipe from Food Blogga

Equipment

Ingredients

  • 2 teaspoons vegetable oil plus more for frying
  • 1 cup sweet corn kernels you can substitute a drained can of corn, about 2 cups, but you’ll want to double the rest of the recipe
  • 2 green onions sliced thin
  • 1 small red bell pepper diced
  • ¼ cup fresh parsley chopped
  • 1 cup Bisquick
  • 1 teaspoon Creole seasoning
  • 1 lime zested
  • ¼ cup milk
  • 1 large egg
  • 1 cup Southwestern sauce

Instructions

  • Heat the 2 teaspoons of oil in a large skillet over medium-high heat.
  • Add the corn and cook, stirring, about 2 minutes or until the corn turns golden brown.
  • Add the green onion and bell peppers and saute 3-5 minutes or until the vegetables just start to soften.
  • Remove from heat and stir in the parsley.
  • Combine the Bisquick, Creole seasoning and lime zest in a large bowl.
  • In a small bowl, whisk together the milk and egg.
  • Pour into the Bisquick mixture and stir.
  • Pour the vegetables into the Bisquick mixture and combine.
  • Heat a deep fryer with oil to 375 F. Or you can use a Dutch oven with about 2″ of oil added.
  • Working in batches, drop heaping tablespoons of the batter into the oil.
  • Fry about 1 minute, then flip and cook another 30 seconds-1 minute or until golden brown.
  • Remove to a paper towel-lined plate.
  • Serve with Southwester sauce for dipping and/or drizzle the fritters with the sauce.

Notes

Substitute jalapeno for the bell pepper for a nice spicy kick!

Nutrition

Calories: 63kcal | Carbohydrates: 9g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 139mg | Potassium: 70mg | Fiber: 1g | Sugar: 2g | Vitamin A: 364IU | Vitamin C: 10mg | Calcium: 27mg | Iron: 1mg

Nutritional values are approximate.

T-fal Ultimate EZ Clean Stainless Steel Deep Fryer with Basket 3.5 Liter Oil and 2.6 Pound Food Capacity 1700 Watts Oil Filtration, Temp Control, Digital Timer, Dishwasher Safe Parts Stainless Steel
T-fal Ultimate EZ Clean Stainless Steel Deep Fryer with Basket 3.5 Liter Oil and 2.6 Pound Food Capacity 1700 Watts Oil Filtration, Temp Control, Digital Timer, Dishwasher Safe Parts Stainless Steel