Easy Zucchini Pancakes (Zucchini Fritters)

Zucchini Pancakes

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These zucchini pancakes (also known as zucchini fritters) are a fun way to use up zucchini. They are easy to make and tasty too!

Can I use gluten-free flour?

Yes, you can substitute many gluten-free flours and flour blends in this recipe. The flour acts as a binding agent so other flours will work just as well.

 

How long are zucchini pancakes good for? How do I reheat them?

Zucchini pancakes are best fresh but will stay good in the fridge for 2 to 3 days in an airtight container. It is not recommended to freeze these pancakes.

Zucchini pancakes/fritters can be reheated in the microwave, but for best results we recommend reheating them in a skillet on the stove. Heat 1-2 teaspoons of oil in a skillet over medium heat. Place the zucchini pancakes in the skillet and let them heat all the way through. This will provide the same crispy exterior as fresh zucchini fritters.

 

How do I grate my zucchini? How many zucchinis do I need for 1 cup of grated zucchini?

Use the large hole side of a cheese grater to grate zucchini for making zucchini fritters. Zucchinis vary in size. A good rule of thumb is that 1 zucchini will yield approximately 1 cup of grated zucchini.

PRO TIP: It’s a good idea to remove the excess moisture from grated zucchini. To do this simple pile your grated zucchini in a paper towel and wrap it up tightly to create a little ball. Give it a good squeeze over the sink to get any excess moisture out.

Grating Zucchini

Zucchini Pancake Mixture

Zucchini Fritters in Skillet

What do I serve zucchini fritters with?

Zucchini fritters can be served as a vegetarian main dish or as a vegetable side dish. They are most frequently served with either sour cream or a marinara sauce for dipping. Either way is delicious! Zucchini fritters can also be served up on a bun for a delicious vegetable slider or veggie burger.

 

If you like this recipe, you may be interested in some of our other delicious zucchini recipes:

 

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTubeFacebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

 

Zucchini Fritters

Easy Zucchini Pancakes (Zucchini Fritters)

These zucchini pancakes (also known as zucchini fritters) are a fun way to use up zucchini. They are easy to make and tasty too!

Prep Time10 mins

Cook Time15 mins

Total Time25 mins

Print Pin Rate

Servings: 12 fritters

Ingredients

  • 3 cups grated zucchini
  • 2 eggs beaten
  • 1/4 cup minced white onion
  • 1/2 cup all-purpose flour
  • 1/2 cup finely shredded mozzarella cheese
  • 1 teaspoon minced garlic
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon cayenne pepper (optional)
  • 1/4 teaspoon salt
  • 3 tablespoons vegetable oil divided use

Instructions

  • In a medium bowl, combine the zucchini, eggs, onion, flour, mozzarella cheese, cayenne pepper, basil, garlic, and salt. Stir well enough to distribute ingredients evenly.

  • Get a large heavy skillet heating over medium-high heat. Pour in about 1 tablespoon of vegetable oil into the pan to coat.

  • Working 3 or 4 at a time, drop heaping spoonfuls of the zucchini mixture into the hot oil in the pan. Press down on it a little to flatten slightly. 

  • Cook for 2-3 minutes on each side until golden brown. 

Notes

*Great served with a little marinara sauce or sour cream. **Can be served on a bun or roll as a sandwich/slider.

Nutrition

Calories: 80kcal | Carbohydrates: 5g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 30mg | Sodium: 90mg | Potassium: 105mg | Sugar: 1g | Vitamin A: 3% | Vitamin C: 7.1% | Calcium: 3.4% | Iron: 3%

Course: Main Dish, Side Dish, Vegetable

Cuisine: American

Keyword: Zucchini Pancake

Zucchini Fritters

 

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Root Beer Baked Beans – CincyShopper

Root Beer Baked Beans on a spoon

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Root Beer Baked Beans are so easy to make and full of great flavor. You will find these beans loaded with bacon, onion, brown sugar barbecue sauce, garlic, tomato paste, and root beer. Make them for your next summer barbecue.

Root Beer Baked Beans

Have you ever cooked or baked with root beer? Adding soda to savory dishes, Slow Cooker Coke Pulled Pork, or a sweet dessert like Root Beer Float Cupcakes always results in a flavorful recipe. Even if you are not a fan of root beer, give these recipes a try.

Root Beer Baked Beans with bacon in a casserole dish

Sweetened baked beans are always a crowd pleaser for summer barbecues. Root beer and brown sugar give these Root Beer Baked beans just the right amount of sweetness. No need to add molasses or mustard like most baked bean recipes.

Root Beer Baked beans in a bowl.

I used canned Great Northern Beans for my Root Beer Baked Beans. You could use canned pork and beans or even canned baked beans to keep the recipe simple. If you should decide to use either of those options for this recipe, omit the tomato paste, it will not be needed.

Baked Beans with Bacon and onion on a spoon.

Using brown sugar flavored barbeque sauce is key for Root Beer Baked Beans. Most grocery stores offer a store brand Brown Sugar BBQ sauce or Kraft brand is readily available. If you do not have the brown sugar variety, you may want to add a 1/4 cup of brown sugar to your sauce.

Baked Beans in a bowl with text.

Ingredients to Make Root Beer Baked Beans:

  • Great Northern beans
  • Bacon
  • Onion
  • Garlic
  • Tomato Paste
  • Brown Sugar Barbeque Sauce
  • Root Beer

Ingredients to make Root Beer Baked Beans

How to Make Root Beer Baked Beans

Raw bacon for baked beans.

First, I dice my bacon strips and fry. This process will allow the bacon to cook quicker. It also allows each piece to be crispy.

Fried bacon in a pan.

While my bacon is frying I dice the onion. I use an entire small onion. If you have picky eaters, you can omit the onion or puree to ide them.

Diced onions on a cutting board.

After the bacon is crispy, I place my pieces on a paper towel to remove some of the greases.

Fried bacon pieces on a paper towel.

Then, add the onion to the empty pan with the bacon grease. I cook until slightly translucent. The onion will finish cooking when the dish is baking in the oven.

Diced onions cooking in a pan.

Next, I make the sauce in a small bowl. The sauce is a combination of root beer, brown sugar barbeque, garlic and tomato paste. Very simple. Whisking in a bowl lets you combine all the flavors of the sauce equally.

Root Beer sauce for baked beans.

At this step, I drain my Great Northern Beans and add to a casserole dish. The dish I use is approximately a 9X13 oven safe dish.  Then, I add in the sauce and stir to combine.

Adding sauce to baked beans.

These easy baked beans are baked in the oven for approximately 45 minutes. You can most definitely make them ahead of time for a potluck or picnic. They even taste great cold. (Do any of you like your beans chilled?)

Root beer baked beans.

During the summer, I am constantly making baked beans with bacon. This root beer version is flavorful and I always have requests for the recipe.

Root beer baked beans in a white bowl.

If you are a fan of Baked Beans, you will want to see these other recipes that are here on my blog too!

RECIPE

Root Beer Baked Beans

Root Beer Baked Beans are so easy to make and full of great flavor. You will find these beans loaded with bacon, onion, brown sugar barbecue sauce, garlic, tomato paste, and root beer. Make them for your next summer barbecue.

Course Side Dish

Cuisine American

Ingredients

  • 3 can 15 oz Great Northern Beans, drained
  • 3 oz Tomato Paste
  • 1 small Onion diced
  • 6 strips Bacon
  • 1/2 tsp minced Garlic
  • 10 oz Root Beer
  • 3/4 cup Brown Sugar Barbeque Sauce

Instructions

  • Preheat oven to 325.

  • Cut bacon into 1″ pieces.

  • Cook bacon over medium heat until browned.

  • Remove bacon from skillet to paper towels.

  • Cook onion over medium low heat until softened and transparent.

  • In a bowl, combine Root Beer, tomato paste, garlic and barbeque sauce.

  • Whisk until blended.

  • Put drained beans in a baking dish.

  • Add bacon, onions and sauce. Stir to combine.

  • Bake for 35-45 minutes, until sauce is bubbling and hot.

Have you made this recipe?Snap a pic and show us on Instagram or Facebook.Tag me @Cincyshopper or #cincyshopper.

Long collage of Root Beer Baked Beans.

Small collage of easy Root Beer Baked Beans.

 



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Authentic Mexican Rice

Authentic Mexican Rice

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This Authentic Mexican Rice is super easy to make and goes perfectly with any Mexican meal! 

Lauren here from Wicked Spatula!  This recipe couldn’t be more simple. You’ll start by pureeing some tomatoes, onion, garlic, jalapeños, and tomato sauce in a blender. This gives you a super flavorful sauce that will cook right into the rice giving it that lovely yellow/orange color. After that you’ll saute the rice in a little oil in a heavy bottomed pot until golden, pour in the tomato sauce and broth and cook just like normal rice. I like to add a fresh squeeze of lime juice at the end along with some cilantro. Typically I serve this rice with enchiladas, or as a base for burrito bowls!

What is the difference between Spanish Rice and Mexican Rice?

Nothing! Spanish Rice and Mexican Rice are just different terms for the same dish. Depending on where you grow up, or what location you are in, it will be called something different, but they both refer to the exact same thing.

Where is Mexican Rice from?

Even though Mexican Rice can be called Spanish rice, the dish did come from Mexico and originated in the Veracruz region. Originally it was served with a side of beans or fish.

Can I make Mexican Rice with brown rice?

Yes, you can, but the cooking time will change significantly. Brown rice will need to simmer for at least 50 minutes in order to absorb all of the cooking liquid.

 

If you like this recipe you may also be interested in some of our other favorite Mexican food recipes:

 

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTubeFacebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Authentic Mexican Rice

This Authentic Mexican Rice is super easy to make and goes perfectly with any Mexican meal! 

Prep Time5 mins

Cook Time25 mins

Total Time30 mins

Print Pin Rate

Servings: 8 Servings

Ingredients

  • 2 vine ripened tomatoes
  • 1 white onion
  • 4 cloves garlic
  • 1 jalapeño
  • 1/4 cup tomato sauce
  • 1/3 cup oil
  • 2 cups long grain white rice
  • 2 cups chicken broth
  • 1 teaspoon salt
  • 1 Lime for serving
  • 2 tablesponos Cilantro for garnish

Instructions

  • Place the tomatoes, onion, garlic, jalapeño, and tomato sauce in a blender and blend until smooth.

  • Set a heavy bottomed pot over medium high heat, add in the oil and rice. Continue to cook, stirring frequently until the rice is golden and toasted.

  • Add in the tomato puree, broth, and salt. Bring to a boil.

  • Once boiling reduce the heat to low to maintain a simmer and cover. Cook 20 minutes then turn off the heat, let it sit for 10 minutes before uncovering. Garnish with cilantro and a squeeze of lime.

Nutrition

Calories: 269kcal | Carbohydrates: 40g | Protein: 4g | Fat: 9g | Sodium: 550mg | Potassium: 224mg | Fiber: 1g | Sugar: 1g | Vitamin A: 6.2% | Vitamin C: 15.1% | Calcium: 2.5% | Iron: 3.9%

Course: Side

Cuisine: Mexican

Keyword: Mexican Rice

 

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Tuna Pasta Salad – CincyShopper

Tuna Pasta Salad in a bowl.

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This Tuna Pasta Salad will be a great side dish for your next summer bbq, lunch, or even a meal. You will find it loaded with perfectly cooked macaroni, tuna, onion, celery, peas, hard-boiled eggs, and a simple creamy dressing.

Tuna Pasta Salad

Summer picnics are just around the corner and classic salad recipes are perfect for serving family and guests. Easy salads like this Tuna Pasta Salad or my Loaded Potato Salad, Creamy Broccoli Salad, or Pasta Salad with Balsamic Vinaigrette are great for serving a large crowd at a family barbecue. They are all classic salad recipes that everyone will.

Creamy Tuna Pasta Salad in a bowl.

Since tuna is filling and healthy, it is excellent for dinner, lunch, or a side dish. Tuna pasta salad is great to serve with hot dogs, burgers, chicken, or all by itself for a meal. I only use mayo in my dressing mixture for this salad. If you would like to keep the dish a bit more healthy, go ahead and use 1/2 mayo and 1/2 yogurt when preparing the dressing.

Closeup of Tuna Pasta Salad.

Not a fan of tuna? Have no worries. I am not much of a fan myself, but when I mix tuna with pasta, egg, crunchy veggies, and the dressing, the tuna flavor is not overwhelming like many tuna dishes. Creamy Tuna Pasta Salad is the best. I think if you give it a try, you will agree.

Tuna Pasta Salad on a plate.

Make the Tuna Pasta Salad ahead of time and allow it to chill for about an hour. I find that pasta salads are best after being refrigerated for hours. Some are better after a day or two even. Leftovers are always great too!

Tuna Pasta Salad on a spoon.

How long will Tuna Pasta Salad last?

Go ahead and store your salad in an airtight container. Then place it in the fridge for up to 5 days. If it starts to get a bit dry, go ahead and add a bit of mayo or yogurt to make it a bit wetter.

Tuna Pasta Salad in a bowl with text.

What are some mix-in alternatives for Tuna Pasta Salad?

Feel free to mix-in cheese, tomatoes, cucumbers, bacon, peppers, or even bacon — tuna pairs well with so many different foods.

Tuna Pasta Salad on a plate with text.

Ingredients Need to Make Tuna Pasta Salad

  • Pasta
  • Tuna
  • Hard Boiled Eggs
  • Onion
  • Celery
  • Peas
  • Mayo
  • Mustard
  • Relish
  • Garlic Powder
  • Dill
  • Salt and Pepper

Ingredients to make Tuna Pasta Salad.

How to make Cold Tuna Pasta Salad

First, you will want to cook the pasta according to package directions. Make sure not to overcook. Try to achieve al dente pasta. Immediately transfer the hot pasta to a strainer to rinse with cold water. The rinsing will stop cooking quickly. If the pasta overcooks, it will be mushy consistency. I used traditional elbow macaroni pasta. Go ahead and use your favorite pasta.

Rinsing elbow macaroni for tuna pasta salad.

While the pasta is cooking, I usually chop my veggies and eggs. Also, I prepare the tuna. I drain and rinse tuna a bit more before shredding with two forks.

Shredding tuna for pasta salad.

Next, I make the tuna pasta salad dressing. It is very easy to make. I add the mayo, mustard, relish, and spices to a bowl and whisk well.

Making the dressing for Creamy Tuna Pasta Salad.

Finally, we mix all of the ingredients in a large bowl and refrigerate for at least one hour.

Pouring dressing to make Tuna Pasta Salad.

Creamy Tuna Macaroni Salad on a plate.

Looking for other great summer salads? Consider some of these other great potluck side dishes that I have shared:

RECIPE

Tuna Pasta Salad

This Tuna Pasta Salad will be a great side dish for your next summer bbq, lunch or even a meal. You will find it loaded with perfectly cooked macaroni, tuna, onion, celery, peas, hard-boiled eggs, and a simple creamy dressing.

Course Salad, Side Dish

Cuisine American

Ingredients

  • 1 lb Pasta I used Elbow Macaroni
  • 4 5 oz cans Tuna drained
  • 6 hard boiled Eggs diced
  • 1/2 Red Onion diced
  • 4 stalks Celery diced
  • 12 oz frozen Peas thawed
  • 1 1/4 cup Mayo
  • 1/2 tsp Mustard
  • 1/4 cup Relish
  • 1/2 tsp Garlic Powder
  • 1/4 tsp Dill
  • 1 tsp Salt
  • 1/2 tsp Pepper

Instructions

  • Cook pasta according to package directions for aldente. Do not overcook.

  • Rinse under cold water. Drain and set aside.

  • In a medium bowl, combine mayo, mustard, relish, garlic powder, dill, salt and pepper.

  • Whisk until combined.

  • In a large bowl, combine all ingredients and mix until well coated.

  • Refrigerate for at least one hour before serving.

Have you made this recipe?Snap a pic and show us on Instagram or Facebook.Tag me @Cincyshopper or #cincyshopper.

Long collage for Tuna Pasta Salad.

Short collage for Tuna Pasta Salad.

 



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Cherry Fluff – CincyShopper

Cherry Fluff in a bowl.

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Cherry Fluff  Salad is an incredibly easy salad that is light, fluffy and delicious. We make it with cherry pie filling, cream cheese, Cool Whip, a bit of sugar and marshmallows. You can have it made it just a few minutes.

Cherry Fluff

Dessert salads are always favorite at summer barbeques and potlucks. I often make my Creamy Fruit Salad or a Strawberry Banana Salad because most everyone enjoys fruit. This Cherry Fluff is always a hit with my friends and family and always disappears quite quickly. I will often make a double batch for that reason.

Cherry Fluff Salad in a white bowl.

Cherry Fluff is so simple to make, especially when pressed for time, you can even make it ahead of time. No skills are needed, and the results are always amazing. I mentioned above that the salad includes cream cheese. The combination of the cream cheese and pie filling make this dish more dessert-like

Large spoon with Cherry Fluff.

The fluff in this salad comes from the whipped topping and the addition of the mini marshmallows. The cream cheese adds creaminess. The pie filling adds real flavor.

Cherry Fluff in a bowl with text.

Ingredients to Make Cherry Fluff

  • Cherry Pie Filling
  • Cream Cheese
  • Whipped Topping (Cool Whip)
  • Mini Marshmallows
  • Vanilla
  • Sugar

The ingredients needed to make Cherry Fluff.

How To Make Cherry Fluff

The first step to making this fluff will be to cream your very soft cream cheese with a hand or stand mixer. Mix until the cream cheese is very fluffy and creamy. Then, add the sugar and vanilla. Continue to beat until all ingredients are well blended.

Beating cream cheese, sugar, and vanilla to make Cherry Fluff Salad.

Next, we add the cherry pie filling, marshmallows, and Cool Whip to the bowl.

Cherry Fluff ingredients in a bowl.

Fold, fold, fold until all of the ingredients are combined, and the color is slightly pink.

Folding Cherry Fluff Salad ingredients in a bowl.

I like to refrigerate my Cherry Fluff Salad for about an hour before serving although chilling is not necessarily needed.

Cherry Cheesecake Fluff Salad in a bowl.

Tips for making the Best Cherry Cheesecake Fluff:

  • Be sure to allow the cream cheese to soften almost to room temperature before beating — the creamier the cream cheese, the better the texture and flavor.
  • I like to use cherry pie filling for this fluff recipe because I find that most everyone likes cherry desserts, especially cheesecake. But, any flavored pie filling will result in a tasty salad.
  • Go ahead and make your fluff ahead of time. You will find that the fluff holds its flavor and consistency for about 2-3 days if covered and chilled.

Looking for other dessert salad recipes? Here are some others that I have shared:

RECIPE

Cherry Fluff

Cherry Fluff Salad is an incredibly easy salad that is light, fluffy and delicious. We make it with cherry pie filling, cream cheese, Cool Whip, a bit of sugar and marshmallows. You can have it made it just a few minutes.

Course Dessert, Salad

Cuisine American

Ingredients

  • 8 oz softened Cream Cheese
  • 1/2 cup Sugar
  • 1/2 tsp Vanilla
  • 21 oz Cherry Pie Filling
  • 8 oz Whipped Topping Cool Whip
  • 2 cup Mini Marshmallows

Instructions

  • Beat cream cheese with hand or stand mixer until fluffy

  • Add sugar and vanilla and continuebeating until well blended.

  • Fold in remaining ingredients until mixed well.

Have you made this recipe?Snap a pic and show us on Instagram or Facebook.Tag me @Cincyshopper or #cincyshopper.

 



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Twice Baked Potatoes – CincyShopper

Twice Baked Potatoes with cheese and bacon.

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It’s so easy to make Twice Baked Potatoes at home. You will find creamy mashed potatoes with your favorite toppings loaded inside a crispy tater skin. Go ahead and serve them as a side dish, appetizer or even a meal.

Twice Baked Potatoes

Sure Mashed Potatoes and Potato Skins are great but, with a bit more effort you can enjoy delicious Twice Baked Potatoes.  Serve them alongside your favorite steak recipe or even Parmesan Crusted Chicken. I find them to be easy to make, versatile with many meals and great for preparing ahead of time.

Easy Twice Baked Potatoes cut in half.

I make these Twice Baked Potatoes with cream cheese, butter, and just a little milk. Then I add my favorite toppings like bacon, cheese, and green onions. We have also tried them with broccoli and cheese, sour cream and chives which are great options too! If you should prefer no toppings at all, you will still find them flavorful.

Twice Baked Potatoes on a plate.

Twice Baked Potatoes get baked two times, hence their name. You will most likely see them on the menu at a fancy restaurant but, we can easily make our own homemade. The process is relatively simple.

Twice Baked Potatoes on a rack.

Twice Baked Potatoes are perfect for fancier meals or holiday dinners. Go ahead and make a large batch for serving a crowd. Consider making a few different variations to offer variety.

Fork with creamy Twice Baked Potato filling.

Ingredients to Make Twice Baked Potatoes

  • Russet Potatoes
  • Olive Oil
  • Salt & Pepper
  • Butter
  • Cream Cheese
  • Milk
  • Favorite Potato Toppings like bacon, cheese green onions.

Twice Baked Potatoes on a plate with text.

How to Make Twice Baked Potatoes

First, wash and scrub the potatoes. Then stab them a few times with a fork. Next, drizzle each potato with olive oil to coat. Finally, give each a dash of salt and pepper. After adding the oil, salt, and pepper, rub them well. When baking it will allow the skin to become crisp.

Stabbing potatoes to make twice baked.

Next, the potatoes will go into the oven to bake for about 50 minutes. I remove them and allow to cool for about 5 minutes.

Potatoes cut in half to make easy twice baked potatoes.

For the next step, I use a spoon to make a crease around the edges of the potato. Then scoop all the potato leaving about a 1/4 ring. Just a little bit of shell is needed.

Scooping potatoes from skins.

After placing the scooped out potatoes in a medium-sized bowl, I add the butter, cream cheese, salt, and pepper before mixing with my hand mixer. I am careful to not over mix the potatoes.

Mixing Twice Baked Potatoes filling.

Then, I add milk and mix a little more to make the potatoes creamy.

Adding the milk for Twice Baked Potatoes filling.

Then, it is time to fold in the mix-ins. For these Bacon and Cheese Twice Baked Potatoes, I used bacon, shredded cheddar cheese, and green onions. I find crisp bacon to be the best for this recipe. I finely shred the cheddar cheese. Prepacked store bought will be ok but will not result in the best flavor or texture.

Folding in the bacon, cheese, and green onion for Twice Baked Potato filling.

Evenly fill each skin. I sometimes use a zippered bag with the corner cut to make fancier looking potatoes. I usually top with a little more cheese before placing them back into the oven for an additional 10 minutes.

Loaded Twice Baked Potato on baking rack.

Easy Twice Baked Potato on a white plate with green onions.

Tips for Making the best Twice Baked Potatoes:

  • You can use just about any variation of potato for this recipe. I find that large Russet baking potatoes work best.
  • Add the milk gradually being careful of providing too much moisture.
  • Do not over mix the potato mixture, or you will have gummy type filling.
  • If you are looking to freeze the potatoes, there is no need to bake after filling. Go ahead and place them on the baking sheet, allow to cool then freeze. If you prefer, you can also put them in a zippered bag and store them that way as well.

Consider these other potato recipes that I have shared:

RECIPE

Twice Baked Potatoes

It’s so easy to make Twice Baked Potatoes at home. You will find creamy mashed potatoes with your favorite toppings loaded inside a crispy tater skin. Go ahead and serve them as a side dish, appetizer or even a meal.

Total Time 1 hour 15 minutes

Ingredients

  • 4 large Russet Potatoes
  • 1 tbsp Olive Oil
  • Salt and Freshly Ground Pepper before baking
  • 4 tbsp Butter
  • 2 oz softened Cream Cheese
  • 1/4 tsp Salt
  • 1/4 tsp Black Pepper
  • 1/4 cup Milk
  • 2 green Onions sliced
  • 6 strips cooked Bacon chopped
  • 4 oz shredded Cheddar cheese. divided

Instructions

  • Preheat oven to 400.

  • Wash potatoes.

  • Pierce each with a fork on all sides.

  • Rub each potato with olive oil and sprinkle with salt and pepper.

  • Bake for 50 minutes.

  • Remove from oven and allow to cool for 5 minutes.

  • Cut each potatoe in half lengthwise.

  • Scoop out middle of potato leaving about 1/4″ thick shell.

  • Place scooped potato centers along with butter and cream cheese in a large bowl.

  • Add salt and pepper.

  • Beat until just blended.

  • Add milk and beat until incorporated.

  • Add green onion, bacon and 3 1/2 oz of shredded cheese. Stir until well mixed.

  • Use mixture to fill potato shells evenly and place on baking sheet with rack.

  • Sprinkle remaining cheese on each potato.

  • Bake for 10 minutes.

Have you made this recipe?Snap a pic and show us on Instagram or Facebook.Tag me @Cincyshopper or #cincyshopper.

Adapted from: The Pioneer Woman!

 



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Retro 7Up Jello Salad – CincyShopper

7UP Jello Mold on a plate.

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This Retro 7Up Jello Salad makes its appearance often during family potlucks and holiday dinners. Lime Jello, 7UP soda, along with mayo, cream cheese, marshmallows, whipped topping, marshmallows, cherries, pineapple, and pecans create a unique classic creamy salad. Make it in a mold, bundt pan, or 9×13 dish.

Retro 7Up Jello Salad

Classic recipes are always great for the holidays. I always make my Waldorf Salad recipe along with a Watergate Salad for our family gatherings. But this Creamy Lime Jello Salad is a classic that is great for Easter, Christmas, Thanksgiving, or any family potluck because it is so old-school. Jello molds were so popular years ago and are unique.

Lime Jello Mold on a plate.

During the Christmas holiday, I was browsing the internet for Jello molds and I came across this recipe for 7Up Jello Salad. As soon as my eyes spotted this recipe, I knew it was a must try because of its uniqueness. After attempting the recipe and having two failures, I decided it was time to make it in a way that was easier and would allow for the gelatin to set correctly. The third time was a real charm.

Slice of Retro Lime Jello Salad on a plate.

Since I made the salad with not only 7UP soda but also the lime Jello, it is quite refreshing. The cream cheese and the mayonnaise give the recipe just a hint of tang and creaminess. It is full of flavor with some sweetness from the pineapples and cherries so it is kid friendly too. I think it works for a great side dish or light dessert.

Spoon full of 7Up Jello Salad.

7UP Jello Salad is sure to be the star of any get-together. Trust me when I say everyone will be commenting and requests for the recipe will be in abundance. Go ahead and make it in a bundt pan for a real statement, in a 9×13 baking dish, or a Jello Mold if you happen to have one. The bundt pan worked great and my results were perfect.

Lime 7UP Salad on a plate with text.

Ingredients To Make 7UP Lime Jello Salad

  • 7UP
  • Lime Jello
  • Cream Cheese
  • Mayonnaise
  • Whipped Topping
  • Crushed Pineapple
  • Maraschino Cherries
  • Marshmallows
  • Crushed Pecans (optional)

Ingredients to make Creamy Lime Jello Salad mold.

How to Make Retro Lime Jello Mold

First, make sure you have allowed the cream cheese to soften, that step is most important.  Add the cream cheese to a large bowl and beat with a hand or stand mixer until creamy. Then beat in the mayonnaise until combined.

Beating cream cheese for Jello Salad.

Next, add the Jello to the boiling water. Whisk completely until all of the Jello has dissolved.

Making Lime Jello for Creamy Jello Salad.

Add the dissolved Jello to the creamy mixture, beat until combined. Heavily beat during this step. Have your mixture as creamy as possible with no large white lumps is also important.

Adding lime Jello to cream cheese mixture.

Pour in the 7UP and continue to beat until thoroughly mixed.

Adding 7UP to lime Jello salad.

Then place the bowl in the refrigerator for 30 minutes. Remove and give the mixture a good stir. Return to refrigerate for another 30 minutes. Stir again.

Sliced cherries on a paper towel.

Drain the cherries. Then cut in half. Let them dry on a paper towel, pat them often. Drain the crushed pineapple well and place on a paper towel. Squeeze as much of the juice/syrup as possible.

Crushed pineapple on a paper towel.

Add whipped topping to creamy Jello mixture. Mixing until all is combined well.

Adding whipped topping to Retro 7UP Jello salad.

Then we fold in the cherries, pineapple, marshmallows, and crushed pecans.

Adding ingredients to bowl with Creamy Lime Jello Salad.

Lastly, we heavily grease the bundt pan, Jello mold, or baking dish. Be sure to heavily coat. Then pour the mixture into the prepared pan. Refrigerate for at least 6 hours. When ready to release the salad from the bundt pan or mold, use a knife to release the edges and the inner ring. Add a plate to top and tip. The salad should release very easily. Give it a couple of light taps if it should not release right away.

Cutting the edges of Jello Salad in mold.

Lime Jello Salad mold on plate.

Why is there Mayonnaise in this 7UP Lime Jello Mold?

The mayo will add a bit of creaminess and helps with the texture. Do not be alarmed because the salad will not have a mayonnaise flavor.

Can I use Fruit Cocktail or other canned fruit for this Retro 7Up Salad?

Sure you can! I have seen this recipe made with all sorts of different fruits. My first tip, if you should use canned fruit other than crushed pineapple, would be to drain and pat all of the fruit as dry as possible. If you should omit this step, your Jello Salad will not set correctly.

Can I substitute other flavors of Jello?

Sure! Go ahead and try a cherry, strawberry, lemon, or any other flavor of Jello that you prefer. Most any fruit will pair well with the many available flavors of Jello.

What pan will work best for Lime Jello Salad?

I have only tried using a basic 10-inch bundt pan for this Classic Jello Salad. Avoid using any bundt pan with any fancy detailing. I was sure to heavily grease my pan because I wanted the mold to release easily. If you do not have a bundt pan, I am sure you could use a Jello Mold or a 9X13 pan.

Can I make Retro 7UP Jello Salad ahead of time?

Yes, you will want to prepare your Jello mold about a day in advance because you will need to allow time for the gelatin mixtures to set correctly. The salad can last for about five days when refrigerated.

Looking for other creamy salad recipes? Here are some others to consider:

RECIPE

7 Up Jello Salad

This Retro 7Up Jello Salad makes its appearance often during family potlucks and holiday dinners. Lime Jello, 7UP soda, along with mayo, cream cheese, marshmallows, whipped topping, marshmallows, cherries, pineapple, and pecans create a unique classic creamy salad. Make it in a mold, bundt pan, or 9×13 dish.

Course Dessert, Salad, Side Dish

Cuisine American

Ingredients

  • 7 oz 7-Up Soda
  • 6 oz softened Cream Cheese
  • 1/2 cup Mayonnaise
  • 1 box 3 oz Lime Jello
  • 1 1/2 cup boiling Water
  • 1 small jar Marischino Cherries
  • 20 oz Crushed Pineapple
  • 8 oz Cool Whipped
  • 1 cup Mini Marshmallows
  • 1 cup crushed Peacans optional

Instructions

  • In a large bowl, beat cream cheese until fluffy.

  • Add mayonnaise and beat until well combined. Set aside.

  • In another bowl, combine Jello and boiling water and whisk until dissolved. Allow to cool for 5-10 minutes.

  • Add Jello to cream cheese mixture and beat until THOROUGHLY combined (about 3 minutes).

  • Add 7-Up and beat for an additional 2 minutes.

  • Place bowl in refrigerator for 30 minutes.

  • Stir mixture and Return to refrigerator for another 30-40 minutes.

  • Drain cherries, slice in half anp place on paper towel to dry.

  • Drain pineapple well. Place in paper towel squeeze out any excess moisture.

  • Fold Cool Whip into Jello until completely combined.

  • Add cherries, pineapple, marshmallows and pecans. Stir until well mixed.

  • Heavily grease bundt pan or 9×13″ dish.

  • Pour mixture into prepared dish and refrigerate for at least 6-7 hours.

  • Use butter knife to release edges and inner ring before inverting to plate.

  • Refrigerate until serving.

Have you made this recipe?Snap a pic and show us on Instagram or Facebook.Tag me @Cincyshopper or #cincyshopper.

Retro 7Up Jello Salad long collagewith text.

Creamy Jello Salad mold on plate collage.

 



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Brown Sugar Glazed Carrots – CincyShopper

Brown Sugar Glazed Carrots in a pan.

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You can make these delicious Brown Sugar Glazed Carrots with just three ingredients, carrots, brown sugar, and butter. We make them quickly on the stovetop which makes them perfect for an easy holiday or weeknight side dish.

Brown Sugar Glazed Carrots

Glazed carrots are so simple to make, and they pair well with just about any dish. I usually serve them with our Parmesan Crusted Chicken or Easy Hot Turkey Sandwiches because you can prepare them in so little time. Serve them with your holiday ham or turkey, glazed carrots can be elegant too!

Glazed carrots with caramelized brown sugar and butter.

For holidays like Easter, Thanksgiving, and Christmas a carrot recipe or two is always on my dinner table. If I have oven space, I will serve my Honey Garlic Roasted Carrots, and if space is limited, it is usually these Brown Sugar Glazed Carrots.

Brown Sugar Glazed Carrots on a spoon.

For our everyday weeknight meals, carrots are quite often the side dish of choice for my picky family. I like to keep a couple of pounds of fresh carrots on hand at all time. You will find that carrots can stay fresh for quite some time in the refrigerator with no risk of going bad like so many other vegetables.

Glazed Carrots on a spoon, inside of a pan.

Brown Sugar Glazed Carrots are the best. The natural sweetness from the carrots and the bit of brown sugar I find to be the exact amount of caramelization.  I previously mentioned that this recipe only required 3 ingredients. Well, four if you include the water needed.

Brown sugar Glazed Carrots ona plate with text.

Ingredients to make Brown Sugar Glazed Carrots

  • fresh carrots
  • butter
  • brown sugar
  • water

Ingredients to make brown sugar glazed carrots.

How to Make Brown Sugar Glazed Carrots

  • To make these delicious carrots, I start by washing and trim the ends. I peel and slice my carrots in slices about 1/2 inch pieces.
  • Next, I melt the butter in a medium-sized skillet over medium heat.

Butter in a pan to make glazed carrots.

  • Then add the brown sugar. I whisk until combined.

Whisking the brown sugar and butter for glazed carrots.

  • After the sugar and butter are combined, I add in the water. I give the mixture a good whisk.

Adding water to the pan for brown sugar glazed carrots.

  • Then add in all the carrots slices. I add a cover at this point and reduce the heat to low. I allow the carrots to cook for about 10 minutes.

Glazed carrots in a pan ready for cooking.

  • Finally, I remove the cover, stir the carrots and allow them to cook for approximately another 10 minutes. I let them get fork tender before removing from heat.

Brown sugar Glazed Carrots carmalizing in pan.

Tips for making the Best Brown Sugar Glazed Carrots:

  • You may wish to substitute baby carrots, frozen carrots or even canned carrots. Your cooking time will vary if you choose to use these alternatives. Thick carrots will need to cook longer. Precooked canned will cook much quicker.
  • If you prefer to use honey or maple syrup instead of the brown sugar for your added sweetness, it will be great too!
  • You can make glazed carrots ahead of time, but freshly made carrots always taste best. If you should need to make them ahead, store in a zippered bag or cover container in your fridge.

Glazed carrots on a white plate.

Be sure to see some of these amazing vegetable recipes I have shared:

 

RECIPE

Brown Sugar Glazed Carrots

You can make these delicious Brown Sugar Glazed Carrots with just three ingredients, carrots, brown sugar, and butter. We make them quickly on the stovetop which makes them perfect for an easy holiday or weeknight side dish.

Course Side Dish

Cuisine American

Ingredients

  • 4 tbsp Butter
  • 1/2 cup Brown Sugar
  • 1 cup Water
  • 2 lb Carrots peeled and sliced into 1/4″ slices

Instructions

  • Melt butter in a large skillet over medium heat.

  • Add brown sugar and stir until melted.

  • Add water and stir to blend.

  • Add carrots. Reduce heat to low. Cover and cook for 10 minutes.

  • Remove lid and continue cooking for 10 minutes, stirring occasionally, until carrots are tender.

Have you made this recipe?Snap a pic and show us on Instagram or Facebook.Tag me @Cincyshopper or #cincyshopper.

Brown Sugar Glazed Carrots in a pan and on a spoon collage.

 



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Garlic Roasted Green Beans – CincyShopper

Roasted green beans on a sheet pan.

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You will be amazed at how simple these Garlic Roasted Green Beans are to prepare. With olive oil, a little butter, garlic, and a few other simple spices, you can have a delicious side dish that your entire family will enjoy.

Roasted Green Beans

Roasting vegetables is healthy and so super simple. Sure, most consider green beans quite boring. But Garlic Roasted Green Beans are full of flavor. They are great to serve alongside Simple Salisbury Steak, Parmesan Crusted Chicken, turkey, ham, or just about any meal.

Garlic roasted green beans on a sheet pan with spatula.

I am frequently searching for ways to make basic green beans tastier, especially for the holidays. My family enjoys the Cheesy Green Bean Casserole that I make for Thanksgiving, Christmas, and Easter. When I have time, I usually make my Southern Style Green Beans. For everyday meals, I like simple recipes that require minimum effort. Roasted green beans with garlic are so easy to make and the entire family thinks they are the best.

Roasted green beans on a sheet pan with text.

Prepping the green beans for roasting is quick. We wash the beans, then trim the stems. Next, we whisk together oil, butter, and a few spices, then add the green beans. Finally, toss the beans on a sheet pan to bake in the oven. The prep is easy.

Garlic roasted green beans on a pan with text.

I mentioned above; the ingredient list is so short and sweet. I use a bit of olive oil, melted butter, garlic, crushed red pepper, salt, and pepper. The butter gives a bit of that flavor we all expect with our green beans. The garlic roasts perfectly. The crushed red gives just a bit of spice. It’s impressive that simple ingredients can add so much to the green beans.

The ingredients to make garlic roasted green beans.

Ingredients to Make Garlic Roasted Green Beans

1 lb fresh Green Beans
1 tbsp melted Butter
2 tbsp Olive Oil
1 tsp minced Garlic
1/2 tsp Crushed Red Pepper
1/4 tsp Salt
1/8 tsp Pepper

Rinsing fresh green beans.

How to make Garlic Roasted Green Beans

Preheat oven to 350.
Wash green beans and trim stem ends. Set aside to dry.
Place remaining ingredients in a large bowl and whisk to blend.
Add green beans to the bowl and toss to coat.
Spread beans out on sheet pan.
Bake for 20-25 minutes, shaking and turning about halfway through cooking.

Roasted green bean ingredients in a bowl.

Trimming fresh green beans.

Tossing garlic green beans in a bowl.

Fresh green beans on a sheet pan.

Fresh roasted green beans with garlic on a pan.

Crispy roasted green beans on a spatula.

Roasted green beans on a plate.

Tips for making flavorful Crispy Green Beans:

  • Never trimmed fresh green beans? You can check out this video over on Youtube.
  • Leave enough space on your pan. This will allow the green beans to roast evenly.
  • A slight crunch is best! Roast your beans until they are slightly crunchy. If you should bake for too long, your beans will become soggy.
  • If you are not a fan of spice or looking to make kid-friendly green beans, omit or reduce the red pepper from the recipe.
  • Consider adding bacon, parmesan cheese, nuts, tomatoes, or even mushrooms if you are looking to add even more flavor.

Garlic Roasted green beans collage.

Looking for other delicious side dishes? Consider some of these recipes that I have shared:

RECIPE

Garlic Roasted Green Beans

You will be amazed at how simple these Garlic Roasted Green Beans are to prepare. With olive oil, a little butter, garlic, and a few other simple spices, you can have a delicious side dish that your entire family will enjoy.

Course Side Dish

Cuisine American

Ingredients

  • 1 lb fresh Green Beans
  • 1 tbsp melted Butter
  • 2 tbsp Olive Oil
  • 1 tsp minced Garlic
  • 1/2 tsp Crushed Red Pepper
  • 1/4 tsp Salt
  • 1/8 tsp Pepper

Instructions

  • Preheat oven to 350.

  • Wash green beans and trim stem ends. Set aside to dry.

  • Place remaining ingredients in a large bowl and whisk to blend.

  • Add green beans to the bowl and toss to coat.

  • Spread beans out on sheet pan.

  • Bake for 20-25 minutues, shaking and turning about half way through cooking.

Have you made this recipe?Snap a pic and show us on Instagram or Facebook.Tag me @Cincyshopper or #cincyshopper.

 



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Easy Breakfast Potatoes – CincyShopper

Breakfast potatoes on a sheet pan.

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These Easy Breakfast Potatoes will make for a perfect side dish for breakfast, brunch, or even dinner. You will find them packed with flavor with crispy outsides and tender insides, just like your favorite diner.

Easy Breakfast Potatoes

Here is the BEST Breakfast Potato recipe, hands down. I make them for a side with our eggs and pancakes for breakfast, or we frequently have them alongside our Simple Salisbury Steaks or Parmesan Crusted Chicken for dinner. Plus the recipe easily doubles, go ahead and serve them for your next breakfast, dinner, brunch, or holiday gathering. Trust me when I say you will receive many compliments, even from the pickiest of eaters.

Easy breakfast potatoes with peppers and onions.

First, I make these breakfast potatoes in the oven. This method simplifies making a big breakfast. Frying taters on the stovetop is always a task that I never liked. The attention required and the mess made was never a simple task. I have now been making our taters in the oven. I find them to be perfectly seasoned, have crispy outsides, and tender insides. It’s a simple recipe that works.

Oven Baked breakfast potatoes on spatula

Tips for Making the Best Breakfast Potatoes:

  • I start with giving my potatoes a good wash and scrub with cold water. I think it works best to wash them and then scrub. You will want to dice your potatoes into small cubes. I try to keep them about 1/2 -3/4 of an inch in size. Using the smaller dice will result in a more crisp and tender potato. Larger potato sizes will take longer to roast, and the results will not be quite the same.
  • I usually use a whole onion diced. If you are not a big onion fan or you are trying to keep the potatoes kid-friendly feel free to use just a 1/2 of an onion, use a bit of onion salt or omit the onion entirely.
  • I find that a half of a large green pepper diced to be perfect. I also add in half of a red pepper diced too! The roasted peppers add the additional flavor and add color. You could additionally throw in some mushrooms if you like.
  • In a large bowl, I whisk together my oil, melted butter, garlic, and spices. Then, I add in the prepared veggies. It’s important to mix everything thoroughly. I make sure that I have coated all of the ingredients well. This process allows the potatoes to gain all the flavor and roast evenly.
  • After I pour my potato mixture on to a sheet pan, I sprinkle with a good dose of paprika. The paprika adds a bit of flavor and color. Next, I place the potatoes in a 400-degree oven for around 15 minutes. I turn them and place them back in the oven for another 10 minutes. Pull them out one more time, flip them, and again into the oven at 500 degrees for about 15 minutes to crisp even more.
  • My family likes to enjoy our potatoes with ketchup and hot sauce. You could add on some sour cream if that is a topping you like with your potatoes.
  • Use a sturdy spatula to loosen your potatoes from the sheet pan.

Breakfast potatoes on a spoon.

What kind of potato is best for breakfast potatoes?

I use a russet most of the time. Red or gold potatoes work too. If you are a fan of sweet potatoes, they are also great with this recipe.

Breakfast potatoes on a plate.

Can I breakfast potatoes be made ahead of time?

Sure they can! Go ahead and make them ahead of time and store them covered in the refrigerator. When you are ready to serve, pop them in a 325-degree oven for around 20 minutes.

Breakfast potatoes with peppers and onions on a plate with text.

Ingredients to make Breakfast Potatoes

4 Russet Potatoes
1 medium Onion
1/2 Green Pepper
1/2 Red Pepper
3 tbsp Olive Oil
2 tbsp melted Butter
1/2 tsp Salt
1/4 tsp Pepper
1/2 tsp Crushed Red Pepper
1/4 tsp Paprika

Ingredients to make easy breakfast potatoes.

How to make the Best Breakfast Potatoes

Preheat oven to 400.
Wash and dice potatoes.
Peel and dice onion.
Remove stem and membrane and dice both half peppers.
In a large bowl, add oil, butter, garlic, salt, pepper, and crushed red pepper. Whisk to blend.
Add diced vegetables to bowl and toss to coat well.
Transfer to baking sheet and sprinkle with paprika.
Bake for 15 minutes.
Use a spatula to flip the mixture
Bake 10 more minutes.
Increase temp to 500.
Flip mixture again and bake 15 more minutes to brown and crisp.

Washing potatoes in a colander.

Dicing the potatoes for breakfast potatoes.

Dicing the onion for breakfast potatoes.

Diced red and green peppers.

Whisking ingredients for breakfast potatoes.

Tossing vegetables for breakfast potatoes

Adding paprika to breakfast potatoes.

Easy breakfast potatoes on a plate.

Oven baked breakfast potatoes with peppers and onions.

Some will call these home fries, and some will call them fried potatoes. I call them breakfast potatoes. No matter what you call them, you will want to try this easy recipe! I guarantee you will find them delicious.

Are you looking for other great potato recipes? You will want to see these that I have shared:

Long collage showing finished easy breakfast potatoes.

Small collage ot easy breakfast potatoes.

RECIPE

Breakfast Potatoes

These Easy Breakfast Potatoes will make for a perfect side dish for breakfast, brunch or even dinner. You will find them packed with flavor with crispy outsides and tender insides, just like your favorite diner.

Course Breakfast

Cuisine American

Ingredients

  • 4 Russet Potatoes
  • 1 medium Onion
  • 1/2 Green Pepper
  • 1/2 Red Pepper
  • 3 tbsp Olive Oil
  • 2 tbsp melted Butter
  • 1/2 tsp Salt
  • 1/4 tsp Pepper
  • 1/2 tsp Crushed Red Pepper
  • 1/4 tsp Paprika

Instructions

  • Preheat oven to 400.

  • Wash and dice potatoes.

  • Peel and dice onion.

  • Remove stem and membrane and dice both half peppers.

  • In a large bowl, add oil, butter, garlic, salt, pepper and crushed red pepper. Whisk to blend.

  • Add diced vegetables to bowl and toss to coat well.

  • Transfer to baking sheet and sprinkle with paprika.

  • Bake for 15 minutes.

  • Use a spatula to flip mixture to other side.

  • Bake 10 more minutes.

  • Increase temp to 500.

  • Flip mixture again and bake 15 more minutes to brown and crisp.

Have you made this recipe?Snap a pic and show us on Instagram or Facebook.Tag me @Cincyshopper or #cincyshopper.

 



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