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Before this recipe, the MB team was divided when it came to creamed corn. But things have changed. After making this version, it was unanimously decided that creamed corn deserves a spot at every holiday meal (and beyond)!
This rich, creamy, ligh…
Before this recipe, the MB team was divided when it came to creamed corn. But things have changed. After making this version, it was unanimously decided that creamed corn deserves a spot at every holiday meal (and beyond)!
This rich, creamy, lightly sweetened version is perfectly seasoned and undetectably vegan. It’s an easy, comforting side with just 7 ingredients and 25 minutes required. Let us show you how it’s done!
This flavorful turkey chili features ground turkey, colorful beans and vegetables, and plenty of herbs and spices to keep you full and happy!
The post Turkey Chili appeared first on Budget Bytes.
I make chili at least every other week during the fall and winter months, so naturally I’ve come up with quite a few variations of our classic chili recipe over the years. This Turkey Chili is a little bit lighter and is chock full of colorful vegetables. It’s the perfect chili recipe for the transition season when the leaves are just starting to fall but the air is still a little on the warm side. ;)
Turkey chili starts with a similar base as a classic chili recipe: ground meat cooked in a rich and flavorful tomato-based sauce, and seasoned with tons of warm spices. Because ground turkey has a lighter flavor, we went with a lighter, zestier flavor profile and added a ton of colorful vegetables and beans.
Here’s what you’ll need to make turkey chili:
This turkey chili is super easy to make vegetarian. Simply swap the ground turkey with an extra can of beans (kidney, black beans, or even pinto beans), or your favorite meat substitute, like soy crumbles.
Chili is a great slow cooker recipe. To make this turkey chili in your slow cooker, first brown the ground turkey in a skillet, then add it to the slow cooker with all of the other ingredients (reduce the water to 1 cup). Cook the chili on high for 3 hours or low for 6 hours.
After cooking the turkey chili, divide it into single-serving containers and store in the refrigerator for 4-5 days. Once chilled in the refrigerator, you can transfer some to the freezer for longer storage (about 3 months).
To reheat the chili, either microwave on high, stirring occasionally, until heated through. Or add to a sauce pot and cook over medium-low, stirring often, until heated through.
Chili and cornbread were made for each other, so try pairing this turkey chili with our Jalapeño Cheddar Cornbread or Sweet Potato Cornbread. And don’t forget the toppings for your chili! Try adding a sprinkle of cheddar cheese, sliced green onions, or cilantro. Or maybe a dollop of sour cream, some corn chips, or pickled jalapeños.
See how we calculate recipe costs here.
Add 2 Tbsp olive oil and one pound of ground turkey to a large pot. Cook over medium heat until the ground turkey is cooked through.
While the turkey is browning, mince four cloves of garlic, dice one yellow onion, and dice one poblano pepper. Add the garlic, onion, and pepper to the pot and continue to cook and stir over medium heat until the onions have softened.
Next, add one 15oz. can of kidney beans (drained), one 15oz. can of black beans (drained), one 15oz. can of pinto beans (drained), one 15oz. can of fire-roasted diced tomatoes (with juices), one 6oz. can of tomato paste, 1 cup frozen corn kernels, 1 Tbsp chili powder, 1 tsp cumin, ½ tsp dried oregano, ¼ tsp garlic powder, ½ tsp onion powder, ¾ tsp salt, ¼ tsp pepper, and 2 cups water to the pot.
Stir everything to combine, then place a lid on the pot and allow it to come up to a simmer.
Once simmering, reduce the heat to medium-low and let it simmer for 30 minutes. Give it a taste, adjust the seasoning to your liking, and serve!
And don’t forget to pile it high with your favorite chili toppings!
The post Turkey Chili appeared first on Budget Bytes.
This loaded vegan tortilla soup is a sure hit for soup lovers. You will get four servings of this delightful Mexican-inspired soup with just an hour of prep and cooking time. Every spoonful will leave a lasting impression! If you are also…
This loaded vegan tortilla soup is a sure hit for soup lovers. You will get four servings of this delightful Mexican-inspired soup with just an hour of prep and cooking time. Every spoonful will leave a lasting impression! If you are also a soup enthusiast like me, you are in good company. I have several...
The post Vegan Tortilla Soup appeared first on My Pure Plants.
This Southwest Lentils and Rice Skillet is packed with veggies and bold flavors for a super filling, budget-friendly, and easy to make one pot skillet meal!
The post Southwest Lentils And Rice Skillet appeared first on Budget Bytes.
I don’t know about you all, but I love one pot skillet meals! This simple Southwest Lentils and Rice Skillet was inspired by a protein meal bag that I used to buy in the grocery freezer section. I loved the flavors and combination of ingredients, but I realized that I could make 3 times as much and save more money by making it at home. But the best part about this dish is that it’s a “pantry cleaning” recipe. Meaning most of the ingredients are pantry staples like canned beans and tomatoes, lentils, rice, corn, herbs and spices. It’s truly budget-friendly, super filling, easy to make, and probably your new favorite meal prep recipe! :)
The good news is you probably already have most of these ingredients for this tasty skillet meal in your pantry right now! So here’s a brief rundown of what you’ll need:
There’s usually a wide variety of lentils sold in grocery stores these days including brown, red, yellow, black and french-style lentils. For this recipe you’ll want to use brown or brownish-green lentils which cook with about 20 minutes of simmering and do not require soaking. I don’t suggest using red or yellow lentils for this recipe because they break down quickly when cooked and they don’t hold their shape as well as brown lentils.
This recipe would be a little tricky to substitute brown rice in because brown rice takes much longer to cook than white rice, and it requires more liquid. The longer cook time would also cause the lentils to become mushy. So I recommend just sticking with the white rice for this recipe.
One of the best parts about this Southwest Lentils & Rice skillet is being able to customize it with all your favorite taco-style toppings! You can top it with some cilantro, your favorite cheese, and even a few diced tomatoes.
Or get really fancy with some diced avocado, pickled jalapeños, or a drizzle of lime crema. My personal favorite is to just serve it with shredded cheese, green onions, a side of salsa, and some tortilla chips. Sooo good!! :)
This lentils and rice meal holds up great in the fridge. Store any leftovers in an airtight container in the fridge for up to 4 days. And it’s perfect for meal prep! I’ve meal-prepped this recipe quite a few times in separate storage containers, reheated in the microwave until warm, and boom…a quick and easy lunch or dinner any day of the week!
See how we calculate recipe costs here.
In a large deep skillet, add 1 Tbsp olive oil and 1 small red onion, diced. Sauté over medium heat until onions are translucent, approximately 2-3 minutes. Add 2 minced garlic cloves and sauté an additional 30 seconds. Now add 1 1/2 tsp cumin, 1 tsp chili powder, 1 tsp adobo seasoning, 1/2 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp cracked black pepper. Stir and toast the spices for about 30 seconds.
Add 1/2 cup brown lentils, one 15oz. can black beans (drained & rinsed), one 14.5oz. can fire roasted tomatoes (with juices), 1 cup frozen corn, and 2 cups of vegetable broth to the skillet. Stir everything to combine. Place a lid on the skillet, turn the heat up to medium-high, and allow the mixture to come to a full boil. Once boiling, immediately reduce the heat to medium-low and simmer for 5 minutes. This will allow the lentils to start cooking first before adding the rice.
After 5 minutes, remove the lid and add 3/4 cups long grain white rice (rinsed). Stir briefly just to evenly distribute the rice, cover with a lid, bring the skillet back to a full boil, then reduce the heat again and simmer for 20 minutes. While the mixture is cooking, grate 1/2 cup cheddar cheese and slice two green onions.
After 20 minutes, remove the skillet from the heat and let it rest, with the lid on, for 5 minutes. After it has rested, remove the lid, fluff the rice and gently stir to redistribute the veggies.
Top the lentils and rice mixture with the shredded cheese and sliced green onions.
Serve with more of your favorite toppings and enjoy!
The post Southwest Lentils And Rice Skillet appeared first on Budget Bytes.
This skillet corn recipe makes incredible pan fried corn! It comes out sweet, buttery, smoky, and absolutely irresistible. Got fresh,…
This skillet corn recipe makes incredible pan fried corn! It comes out sweet, buttery, smoky, and absolutely irresistible.
Got fresh, in season corn and want something outside the standard corn on the cob? Here’s a simple recipe that will have you absolutely smitten: Skillet Fried Corn! Pan fry fresh corn in a skillet with butter, garlic, and smoked paprika, and it comes out sweet, buttery and smoky. In fact, we couldn’t stop sneaking bites after we first made it! You’ll be amazed how just a few ingredients and 5 minutes transform corn into pure gold.
During corn season, we’ve been buying a lot of corn from the farmers market and we’ve been looking for creative ways to cook it “outside the cob.” Enter skillet corn! Just a few ingredients come together to make beautiful sweet corn magic. Cook corn in a skillet with seasonings and it’s ready in just 5 minutes. Because it’s such a simple recipe, you’ll need each one of these ingredients: no substitutes! Here’s what’s in skillet corn:
The only part of skillet corn that requires technique is cutting corn off the cob. This is a notoriously tedious process that often ends with kernels all over the floor (it always happens to us!) Here are a few of our favorite mess-free methods for cutting corn:
This skillet corn recipe is very simple: if you’re ready to get started, scroll down to the recipe below! Here are a few things to keep in mind as you prep for the recipe:
Skillet corn is like a simple version of creamed corn, and pairs well with many types of main dishes! It’s fast, easy and relatively healthy, perfect as an easy side dish in the summer or anytime. Here are a few great ways to serve it:
There are so many fun ways to enjoy corn in the summer! Here are a few more of our favorite corn recipes to enjoy:
Vegetarian and gluten-free. For dairy-free, plant-based and vegan, use vegan butter.
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Prep Time: 10 minutes Cook Time: 5 minutes Total Time: 15 minutes 
Yield: 4 This skillet corn recipe makes incredible pan fried corn! It comes out sweet, buttery, smoky, and absolutely irresistible.
Category: Side dish
Method: Stovetop
Cuisine: AmericanKeywords: Skillet corn, corn in skillet
As the year is not 2017, when the cacio e pepe frenzy (outside of Rome, where it’s never not on the menu) seemed to have peak frenzy and when I put a cross between potatoes Anna and cacio e pepe on the cover of my second cookbook, I̵…
This chicken corn chowder recipe is creamy and bursting with potatoes and fresh sweet corn! It makes a deliciously hearty…
This chicken corn chowder recipe is creamy and bursting with potatoes and fresh sweet corn! It makes a deliciously hearty meal.
When corn season is in full swing, it’s the moment for all the sweet corn recipes. And chicken corn chowder recipe is our new favorite! It’s creamy and cozy, punctuated by soft potatoes and bright bursts of sweet corn. Adding chicken gives it a protein boost that makes it a filling meal. It’s one of our top ways to enjoy those sweet seasonal cobs, and it even works with canned corn too!
PS If you’ve been following for a while, you’ll notice this is our first recipe with chicken! Welcome to A Couple Cooks 2.0. For a recipe without chicken, go to Corn Chowder or Vegan Corn Chowder.
Chicken corn chowder is the perfect recipe for using up fresh, seasonal corn cobs. However, you can make it with canned corn: though the sweet flavor won’t be nearly as developed, it works in a pinch! This soup is great for transitional weather from summer to fall, and it’s fitting for winter with canned corn when you need a cozy, filling meal. Here’s what you’ll need for this chowder recipe:
The flavor secret for great corn chowder? There are a few important things to note about this classic cozy soup. Here’s what to know:
This chicken corn chowder requires a bit of time to prep all the ingredients, especially when it comes to cutting corn off the cob! This is a notoriously tedious process that often ends with kernels of corn all over the floor. Here are a few of our favorite methods for cutting corn:
If it’s not corn season, canned corn works in a chicken corn chowder, though the flavor is not quite as corn-forward and developed. Simply use 2 15-ounce cans of corn, and use only 2 cups corn kernels when simmering the soup. You’ll use the remaining 1 cup corn kernels to stir in at the end after blending.
Want to make this soup without chicken, or make it dairy-free? We’ve got you! Here’s what to do:
Sweet corn makes versatile and tasty recipes! Here are a few of our favorite corn recipes to try:
Gluten-free. For vegetarian, go to Creamy Corn Chowder. For dairy-free and vegan, go to Vegan Corn Chowder.
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Prep Time: 20 minutes Cook Time: 30 minutes Total Time: 50 minutes Yield: 4 to 6 This chicken corn chowder recipe is creamy and bursting with potatoes and fresh sweet corn! It makes a deliciously hearty meal.**
*If using canned corn, use 2 cups in the soup in Step 2.
**Dietary swaps: Vegetarian: Make this Corn Chowder! Or use the recipe above, omit the chicken, and use vegetable broth. Consider substituting the 2 teaspoons salt with 1 teaspoon kosher salt and 2 tablespoons soy sauce, which adds a nice meaty flavor. For Dairy-Free or Vegan: Make this Vegan Corn Chowder, which uses cashews to blend into a creamy base.
Category: SoupMethod: StovetopCuisine: SoupKeywords: Chicken corn chowder, chicken corn chowder recipe
It doesn’t take much for summer corn to sweep us off our feet. It provides a crunchy, juicy element when served raw in salads; on the grill, it develops a smoky, charred edge. In corn chowder, it’s a creamy, starchy thickener, and in pastas, it adds sw…
It doesn’t take much for summer corn to sweep us off our feet. It provides a crunchy, juicy element when served raw in salads; on the grill, it develops a smoky, charred edge. In corn chowder, it’s a creamy, starchy thickener, and in pastas, it adds sweetness and depth. Of all of these (admittedly) fantastic ways to serve corn, we’re particularly fond of this Effortless Oven-Roasted Corn, a recipe from community member Me Brumbaugh that couldn’t be simpler or more straightforward.
So, what makes this recipe so special? For starters, there’s only one ingredient: corn. After heating the oven to 400 degrees Fahrenheit, just put the corn cobs (with their husks, silks, and all) directly onto the oven rack, spaced an inch apart from each other. Then, let it roast for half an hour. Once the corn is roasted, remove from the oven, and leave it to cool for 15 minutes. Use a kitchen towel to hold the base of each cob while pulling back the husks and silks with your other hand—you’ll find that they’ll peel away without any resistance.
This corn fritters recipe is quick and simple! Pan fry the batter into golden, savory patties and serve with a…
This corn fritters recipe is quick and simple! Pan fry the batter into golden, savory patties and serve with a creamy dipping sauce.
Anything fritter always captures our imagination, since they’re essentially fried dough balls (who could resist?). So with corn season underway, it’s only natural that we’d end up here. Try this irresistible and easy corn fritters recipe! They come out crisp-edged and golden, with a savory sweet batter of cornmeal and spices and big sweet pops from the corn kernels. Dip them into a creamy sauce and there’s nothing better! They’re great as an appetizer, though we also love them warm from the stovetop as a simple dinner with some summery salads.
A fritter is a food where vegetables, fruit, meat, or seafood are coated in batter and fried. Fritters are eaten all over the world, but corn fritters were most likely invented in the American South, where they are a popular food today.
There are lots of tasty dessert fritters (like apple or cherry), but we prefer frying up savory ones like these zucchini fritters. This corn fritters recipe is similar but even simpler, with a batter that uses both all-purpose flour and cornmeal to give it a nuanced corn flavor. Here are the ingredients in this corn fritters recipe:
The best way to make corn fritters is using fresh, in-season corn on the cob. The sweet, juicy flavor is irreplaceable. Of course, it’s only available certain months of the year, so a close second is canned corn! It has added sugar and salt and a more mellow flavor (it’s partially cooked, so the texture is different as well).
We prefer canned corn instead of frozen corn for this recipe, and it’s also superior to out-of-season corn on the cob packed in plastic. You can use either if you’d like, but know the flavor is not nearly as good. If you do, make sure to boil them first so that the texture is softer.
This corn fritters recipe is pan fried instead of deep fried. Deep frying submerges a fritter in oil, and with this method you can make them into ball shapes. (You can certainly use this method for the recipe if you like!) Pan frying uses less oil and cooks each side of the fritter, so the pancake shape is needed to get everything cooked to golden brown. Here are a few tips for cooking corn fritters:
One thing to know about corn fritters: they’re best hot from the pan! You’ll want to eat them as close to cooking as possible. However if you’d like, you can store leftovers refrigerated for 1 to 2 days. They do become more soggy when stored, so reheat them in a pan with a drizzle of oil before serving.
Want to make them ahead? You can prep some of the batter ingredients in advance, but cook them the day of. Cut the corn from the cob and store it in a sealed container in the refrigerator, then mix up the dry ingredients and store them separately at room temperature. The day of making, whisk together the batter and fry the fritters.
How to serve corn fritters? They taste great as is, but you can dunk them into a creamy sauce for a next level experience. Here are a few top ideas for dipping:
Want more with fresh or canned corn? Try these corn recipes to feature this seasonal ingredient:
Vegetarian.
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Prep Time: 15 minutes Cook Time: 10 minutes Total Time: 25 minutes Yield: 12 This corn fritters recipe is quick and simple! Pan fry the batter into golden, savory patties and serve with a creamy dipping sauce.
*Boil the corn if it’s not the freshest, in season sweet corn, or if you prefer to eat cooked corn versus fresh. It’s perfectly safe to eat fresh corn without cooking it! Or substitute canned corn (we don’t recommend frozen corn here).
Category: AppetizerMethod: StovetopCuisine: AmericanKeywords: Corn fritters, corn fritter recipe
It’s simple to make this corn salsa recipe! Fresh and zesty, it’s perfect with tortilla chips, tacos, and more. Sure,…
It’s simple to make this corn salsa recipe! Fresh and zesty, it’s perfect with tortilla chips, tacos, and more.
Sure, tomatoes are the most popular ingredient for making a salsa. But what we love almost even better? A good corn salsa recipe! Salsa made with corn is zingy and bright, with sweet pops from the kernels and a zingy flavoring of lime, cilantro and cumin. Use it for dipping tortilla chips, or spoon it onto tacos, into burritos and more! You can make it when sweet corn is in season, or use canned out of season. Here’s how to make it!
Corn salsa is simple to whip up using either fresh or canned corn. Salsa simply means “sauce” in Spanish, and refers to a wide variety of sauces in Mexican cuisine that can be made with or without tomatoes. The most popular salsa is with red tomatoes, but corn salsa is a very popular variation. All recipes vary, but the majority feature tomato, onion, jalapeno and lime. Here are the ingredients in this corn salsa recipe:
Fresh, in season corn on the cob has the best flavor in a corn salsa. While it is only available certain months of the year, the difference is notable. The sweet, juicy flavor is unbeatable!
But for a substitute, canned corn works well too! It has added sugar and salt and a more mellow flavor (it’s partially cooked, so the texture is different as well). While you could use cooked frozen corn as well, we find it doesn’t have quite the same flavor. We prefer fresh or canned!
This corn salsa is delicious with fresh, in season corn cut right from the cob! The local corn from our farmers market is a bright burst of sweetness! But when it’s out of season, grocery store corn can be less flavorful.
If you’re using out of season corn, we suggest boiling it before making this salsa recipe! This makes the texture a little more pleasant. (You’ll also likely need to add a bit more sugar to the recipe.) You can also boil the corn if you prefer not eating fresh corn. However, it’s perfectly safe to eat fresh corn cut off the cob without cooking it!
This corn salsa recipe is quick and simple: it’s mostly a matter of chopping and mixing! Here are a few things to keep mind:
Homemade corn salsa lasts up to 4 days refrigerated in a sealed container. It may release more liquid over time, so serve it with a slotted spoon if using in tacos. You also may need to refresh the flavors with a pinch or two of salt.
Once you’ve got your corn salsa made, there are so many ways to use it! Here are a few ways to serve this tasty dip or sauce:
Want more with fresh or canned corn? Here are some great corn recipes to use this ingredient:
Vegetarian, vegan, plant-based, dairy-free and gluten-free.
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Prep Time: 15 minutes Cook Time: 0 minutes Total Time: 15 minutes Yield: 6 It’s simple and fun to make this corn salsa recipe! It’s fresh and zesty, perfect with tortilla chips, tacos, and more.
*Boil the corn if it’s not the freshest, in season sweet corn, or if you prefer to eat cooked corn versus fresh. It’s perfectly safe to eat fresh corn without cooking it!
Category: AppetizerMethod: No CookCuisine: AmericanKeywords: Corn salsa, corn salsa recipe
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