Diabetic Dish of the Week – Indian Summer Stew

September 21, 2021 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is an Indian Summer Stew. To make this week’s recipe you’ll be needing Red Potatoes, Olive Oil, Garlic, Onions, Spices, Eggplant, Tomatoes, Bell Peppers, Green Beans, Squash, Corn, and more! There’s 105 calories and 16 net carbs per serving. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2021! https://www.diabetesselfmanagement.com/

Indian Summer Stew
Ingredients
Preparation time: 15 minutes
Cooking time: 50 minutes.

6 new red potatoes (about 3/4 pound)
2 tablespoons olive oil
2 cloves garlic, minced
2 medium onions, chopped
1/2 teaspoon chili powder
1 teaspoon cumin
1 teaspoon thyme
1 teaspoon basil
1 teaspoon oregano
1 small eggplant, chopped into bite-size chunks
3 medium tomatoes, chopped
2 green bell peppers, sliced into strips
1/2 pound green beans, trimmed and cut into bite-size pieces
2 yellow squash, sliced
4 tablespoons tomato paste
2 cups corn
2 teaspoons caraway seeds
1/2 teaspoon black pepper

Directions
Yield: about 12 cups
Serving size: 1 cup

1 – In a medium saucepan, boil unpeeled potatoes in water until tender, about 15 minutes. Drain and set aside. In a large soup pot or kettle, heat oil over medium-high heat. Add garlic and sauté 1 minute. Add onions, chili powder, cumin, thyme, basil, and oregano. Stir. Add eggplant and tomatoes; simmer 10 minutes. Add pepper strips and green beans; simmer 10 minutes. Cut potatoes into bite-size pieces and add to pot. Add squash, tomato paste, corn, caraway seeds, and pepper. Stir well and cook over low heat 10 to 15 minutes longer until vegetables are tender but not mushy. Serve hot.

(Serving note: 2 to 3 cups of cooked diced chicken or turkey may be added during the last 10 to 15 minutes of cooking time, if desired. Nutrition analysis does not include the added poultry.)

Nutrition Information:
Calories: 105 calories, Carbohydrates: 20 g, Protein: 3 g, Fat: 3 g, Saturated Fat: <1 g, Sodium: 25 mg, Fiber: 4 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/indian-summer-stew/

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One of America’s Favorites – Succotash

September 20, 2021 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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A simple succotash prepared with kidney instead of lima beans

Succotash (from Narragansett sohquttahhash, “broken corn kernels” is a vegetable dish consisting primarily of sweet corn with lima beans or other shell beans.

Other ingredients may be added such as onions, potatoes, turnips, tomatoes, bell peppers, corned beef, salt pork, or okra.

Combining a grain with a legume provides a dish that is high in all essential amino acids.

Succotash has a long history. The dish was introduced as a stew to North American colonists in the 17th century by indigenous peoples. Composed of ingredients unknown in Europe at the time, it gradually became a standard meal in the cuisine of New England and is a traditional dish of many Thanksgiving celebrations in the region, as well as in Pennsylvania and other states.

Because of the relatively inexpensive and more readily available ingredients, the dish was popular during the Great Depression in the United States.[citation needed] It was sometimes cooked in a casserole form, often with a light pie crust on top as in a traditional pot pie.

A “kitchen sink” succotash made with corn, lima beans, okra, andouille sausage, shrimp, tomato, onion, garlic, and basil

Sweet corn (a form of maize), American beans, tomatoes, and peppers are New World foods.

Catherine Beecher’s 19th-century recipe includes beans boiled with corn cobs from which the kernels have been removed. The kernels are added later, after the beans have boiled for several hours. The corn cobs are removed and the finished stew, in proportions of 2 parts corn to 1 part beans, is thickened with flour.

Henry Ward Beecher’s recipe, published in an 1846 issue of Western Farmer and Gardner, adds salt pork, which he says is “an essential part of the affair.”

In some parts of the American South, any mixture of vegetables prepared with lima beans and topped with lard or butter is called succotash.

“Meatless Monday” Recipe of the Week – ZUCCHINI ROLL-UPS WITH ROASTED RED PEPPER AND FETA CHEESE

September 20, 2021 at 6:01 AM | Posted in Diabetic Gourmet Magazine, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is ZUCCHINI ROLL-UPS WITH ROASTED RED PEPPER AND FETA CHEESE. To make this week’s Dish you’ll be needing Zucchini, Bell Peppers, Canola Oil, Crumbled Feta Cheese, Lemon Juice, Ground Black Pepper, Arugula, and Basil Leaves. So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2021! https://diabeticgourmet.com/

ZUCCHINI ROLL-UPS WITH ROASTED RED PEPPER AND FETA CHEESE

Ingredients

5 medium zucchini (about 8 oz/250 g each), cut lengthwise into 1/4-inch (0.6-cm) slices*
1 red, orange or yellow bell pepper, cut in half and seeded
1/2 medium red bell pepper, roasted and peeled, or use jarred*
2 Tbsp canola oil (30 mL)
1/3 cup crumbled feta cheese (75 mL)
1 Tbsp lemon juice (15 mL)
1/8 tsp freshly ground black pepper, plus more to taste (0.5 mL)
2 cups baby arugula leaves (2 oz/500 mL lightly packed) (60 g)
1/3 cup lightly packed fresh basil leaves (75 mL)
toothpicks

Directions

1 – Preheat grill or grill pan over medium heat.
2 – Set aside outermost slices of zucchini for another use. Brush inner slices of zucchini and bell pepper halves with canola oil on both sides. Grill until just tender, about 3 minutes per side. Remove from grill to cool and slice pepper halves into thin strips. Zucchini and pepper may be made day ahead and stored in airtight container in refrigerator.
3 – In small bowl of food processor or mini-processor, place roasted red pepper, feta cheese and lemon juice. Process until mixture reaches spreadable consistency. It will not become completely smooth. Stir in black pepper.
4 – Spread about 3/4 tsp (4 mL) of feta mixture onto zucchini slice. Place a few slices of bell pepper about 1/2 inch (1.25 cm) from end of zucchini slice, along with a few arugula leaves and one small or half of large basil leaf. Roll up and insert toothpick to hold roll. Repeat with rest of zucchini slices.
5 – Serve immediately or store in airtight container in refrigerator for up to one day. Allow to come to room temperature before serving.
* Tips: Five medium zucchini yields just the right number of slices. Buy an extra zucchini if you would like to have some room for error. You can use jarred roasted red pepper instead of preparing your own but be sure to rinse and drain it really well to avoid extra liquid in the spread.

NOTES:
Tender, grilled zucchini makes a delicious wrapper for crisp, colorful vegetables, fresh herbs and a creamy feta spread – all rolled into beautiful, bite-sized bundles. It is a true veggie celebration with grilled, roasted and fresh produce in each mouthwatering bite.

Recipe Yield: Yield: 8 servings (24 roll-ups).Serving size: 3 roll-ups.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 70
Fat: 5 grams
Saturated Fat: 1.5 grams
Fiber: 1 grams
Sodium: 135 milligrams
Cholesterol: 5 milligrams
Protein: 3 grams
Carbohydrates: 4 grams
https://diabeticgourmet.com/diabetic-recipe/zucchini-roll-ups-with-roasted-red-pepper-and-feta-cheese

Breakfast Turkey Burrito

August 20, 2021 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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Here’s a recipe for a Breakfast Turkey Burrito. To make this recipe you’ll be needing JENNIE-O® Extra Lean Ground Turkey Breast, Spices, Egg, Egg Whites, Unsweetened Applesauce, Wheat Bran, Bell Peppers, Black Beans, and Whole Wheat Tortillas. You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. Stay Safe and Make the SWITCH in 2021! https://www.jennieo.com/

Breakfast Turkey Burrito
The Breakfast Turkey Burrito: A portable, convenient way to deliver turkey skillet goodness directly to your mouth. With eggs, black beans and garlic, this recipe gives your morning a jumpstart.

Total Time – 8 Hours 25 Minutes
Serving Size – 8 Servings

Ingredients

1 – (16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
1 1/4 – teaspoons onion powder
1 1/4 – teaspoons garlic powder
1 1/4 – teaspoons paprika
1/2 – teaspoon pepper
1 – egg
1 – egg white
1/2 – cup unsweetened applesauce
1/2 – cup wheat bran
1/2 – green bell pepper, chopped
1/2 – red bell pepper, chopped
1 – (15-ounce) can black beans, drained and rinsed
8 – whole wheat tortillas

Directions

1) Put ground turkey in mixing bowl. Add onion powder, garlic, paprika and pepper; mix thoroughly. Add egg, egg white, applesauce and wheat bran; stir well. Refrigerate mixture for at least 30 minutes or overnight.

2) Spray a skillet with nonstick cooking spray. Preheat skillet over medium-high heat.

3) Add ground turkey to hot skillet. Stir to crumble, approximately 14 to 16 minutes. Always cook to well-done, 165°F. as measured by a meat thermometer.

4) Reduce heat to medium.

5) Add bell peppers and saute with meat 5 minutes, continuing to stir. Add beans to skillet.

6) Cook 2 to 3 minutes longer; fill tortillas with mixture.

Nutrition
Calories 410
Protein 30g
Carbohydrates 60g
Fiber 12g
Sugars 4g
Fat 5g
Cholesterol 45mg
Sodium 220mg
Saturated Fat 0.5g
https://www.jennieo.com/recipes/breakfast-turkey-burrito/

Diabetic Dish of the Week – Shrimp Fajita Salad

August 17, 2021 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is a Shrimp Fajita Salad. To make this week’s Dish you’ll be needing Bell Peppers, Onions, Nonstick Cooking Spray, Canola Oil, Garlic, Shrimp, Prepared Salsa, Lime, Iceberg Lettuce, Cilantro, Tortilla Chips, and Hot Salsa. There’s 183 calories and 11 net carbs per serving. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2021! https://www.diabetesselfmanagement.com/

Shrimp Fajita Salad
Perfect for a light summer lunch al fresco, this dish is ready in under 25 minutes!

Ingredients
Preparation time: 12 minutes
Cooking time: 10 minutes.

1 medium red bell pepper (2–3 inches in diameter)
1 medium green bell pepper (2–3 inches in diameter)
1 medium onion (2–3 inches in diameter)
Nonstick cooking spray
1 teaspoon canola oil
1 clove garlic, minced
1 pound cooked, peeled shrimp (50 count/pound)
¼ cup prepared salsa (mild or hot)
Juice of 1 lime
4 cups sliced iceberg lettuce
¼ cup chopped fresh cilantro
16 baked bite-size tortilla chips (use gluten-free corn chips for a gluten-free dish)
1 tablespoon hot salsa (optional)

Directions
Yield: 4 servings
Serving size: 1 cup lettuce, 1 cup shrimp mixture

1 – Remove stems, seeds, and cores of the red and green peppers. Cut each into long thin strips. Peel onion, remove ends, and cut in half. Quarter onion and slice into thin pieces, separating them. Spray a large skillet with a thick layer of nonstick cooking spray, and heat over medium-high heat. Add canola oil and garlic. Sauté quickly, then add peppers and onions, stirring frequently. Once the peppers are beginning to soften, add shrimp, salsa, and lime juice. Stir rapidly to heat ingredients evenly, about a minute. Remove mixture from heat. Spread 1 cup sliced lettuce on each of four shallow salad bowls or plates. Place ¼ of the shrimp mixture on each of the lettuce beds. Distribute cilantro equally on tops of each salad. Crush the tortilla chips in a small plastic bag with your hands to make irregularly sized crumbs. Sprinkle chip crumbs on top of each salad. Garnish each serving with a dab of hot salsa, if desired, and serve.

Nutrition Information:
Calories: 183 calories, Carbohydrates: 14 g, Protein: 25 g, Fat: 3 g, Saturated Fat: 0 g, Cholesterol: 173 mg, Sodium: 282 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/salads/shrimp-fajita-salad/

Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.

Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more! Your one-stop resource for advice, news and strategies for living with diabetes.
https://www.diabetesselfmanagement.com/subscribe/

“Meatless Monday” Recipe of the Week – Broccoli Quiche in Colorful Peppers

August 2, 2021 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Broccoli Quiche in Colorful Peppers. To make this week’s recipe you’ll be needing Bell Peppers, Frozen Broccoli Florets, Large Eggs, Milk, Garlic Powder, and Dried Italian Seasoning. The Dish is 132 calories and 7 net carbs per serving. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2021! https://www.cooksrecipes.com/index.html

Broccoli Quiche in Colorful Peppers

Recipe Ingredients:
4 medium red, yellow or green bell peppers (4-ounces each)
1 cup frozen broccoli florets, defrosted
4 large eggs
1/2 cup milk
1/2 teaspoon garlic powder
1/4 teaspoon dried Italian seasoning

Cooking Directions:
1 – Preheat oven to 325°F (160°C).
2 – Cut about 1/2 inch off tops of peppers; remove seeds. Place peppers upright in custard cups; place cups in baking pan.
3 – Spoon 1/4 cup broccoli into each pepper.
4 – Beat eggs, milk, garlic powder and Italian seasoning in medium bowl until blended. Pour evenly over broccoli.
5 – Bake in center of oven until knife inserted near center comes out clean, 60 to 70 minutes. Let stand 5 minutes.
Makes 4 servings.

No-Mess Pouring: To make filling the peppers easier, beat the egg mixture in bowl with a pouring lip or in large glass measure.

How to Tell If It’s Done: Baked custards should be removed from the oven before the center is completely set. The center will jiggle slightly when dish is gently shaken. Custard will continue to cook after it’s removed and center will firm up quickly. Over-baked custard may curdle. The knife test: Insert knife near the center. If knife is clean when pulled out, the custard is done. If any custard clings to the blade, bake a few minutes longer and test again.

Nutritional Information Per Serving (1/4 of recipe): Calories: 132; Total Fat: 6g; Saturated Fat: 2g; Cholesterol: 214mg; Total Carbs: 10g; Fiber: 3g; Protein: 9g; Sodium: 93mg.

Recipe and photograph courtesy of The Incredible Edible Egg™.
https://www.cooksrecipes.com/mless/broccoli_quiche_in_colorful_peppers_recipe.html

Stuffed Peppers with Rice, Apples and Bacon – Stuffed Peppers with Rice, Apples and Bacon

August 1, 2021 at 6:02 AM | Posted in CooksRecipes, diabetes, diabetes friendly, Diabetic Side Dish of the Week | Leave a comment
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This week’s Diabetic Side Dish of the Week is Stuffed Peppers with Rice, Apples and Bacon. To make this week’s Recipe you’ll be needing Bell Peppers, Rice, Chicken Bouillon Powder, Spices, Garlic Clove, Celery, Zucchini, Mushrooms, Apples, Bacon, Salt, Pepper, and fresh Grated Parmesan Cheese. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2021! https://www.cooksrecipes.com/index.html

Stuffed Peppers with Rice, Apples and Bacon
These peppers are easy to prepare and make a great side dish to accompany any meal. Try using a variety of colored peppers to add some color to a winter weekday meal.

Recipe Ingredients:
6 medium sized bell peppers
1 1/2 cups instant rice
2 tablespoons chicken bouillon powder
1 1/2 teaspoons dried thyme
2 tablespoons vegetable oil
1 small yellow onion, diced
1 clove garlic, minced
2 large celery stalks, diced
1 small zucchini, diced
1 cup button mushrooms, diced
2 cups apples, peeled, seeded and diced
6 strips cooked bacon, roughly chopped
Salt and ground black pepper to taste
1/4 cup freshly grated Parmesan cheese

Cooking Directions:
1 – Wash peppers. Remove the top of the pepper and clean out the inside. Place peppers on a baking tray, set aside.
2 – Prepare instant rice following the instructions on the back of the box. Add chicken bouillon powder and dried thyme to the rice water.
3 – In a large saucepan, place 2 tablespoons of vegetable oil. Sauté onions until soft, about 5 minutes. Add minced garlic and celery. Sauté until soft. Add zucchini, mushrooms, apples and chopped bacon. Sauté for five minutes Remove saucepan from heat. Add rice and combine ingredients well.
4 – Preheat oven to 350°F (175°C).
5 – Once rice mixture has cooled slightly, stuff each pepper with filling. Place in a 13x9x2-inch baking pan.
6 – Top each pepper with a sprinkling of Parmesan cheese.
7 – Place pan in oven and bake for 35 to 40 minutes until peppers are soft.
Makes 6 servings.

Nutritional Information Per Serving (1/6 of recipe): Calories: 325; Total Fat: 14g; Total Carbs: 43g; Protein: 11g.
https://www.cooksrecipes.com/sidedish/stuffed_peppers_with_rice_apples_and_bacon_recipe.html

Jennie – O Turkey Recipe of the Week – Simple Stuffed Peppers

July 23, 2021 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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This week’s Jennie – O Turkey Recipe of the Week is Simple Stuffed Peppers. To make this week’s Recipe you’ll be needing Bell Peppers, JENNIE-O® Lean Ground Turkey, Gluten Free Taco Seasoning, Water, Black Beans, Shredded Cheddar Cheese, Sour Cream, and Salsa. Just Stuff It! You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. Stay Safe and Make the SWITCH in 2021! https://www.jennieo.com/

Simple Stuffed Peppers
Stuffed peppers are a timeless recipe, and easy to make too. In less than 40 minutes you’ll be enjoying colorful bell peppers filled with turkey, black beans and cheddar cheese.
Total Time – 30 Minutes
Serving Size – Makes 4 Servings

Ingredients
4 bell peppers, tops and cores removed
1 (16-ounce) package JENNIE-O® Lean Ground Turkey
1 packet gluten free taco seasoning
2/3 cup water
1 cup canned black beans
1 1/2 cups shredded cheddar cheese
1 cup sour cream
1/2 cup salsa

Directions
1) Heat oven to 350°F. Place peppers cut side up in baking dish just large enough to hold them upright.

2) Prepare ground turkey according to package directions. Season ground turkey with taco seasoning. Add water. Always cook to well-done, 165°F as measured by a meat thermometer. Remove from heat. Stir in black beans and cheese.

3) Fill peppers with turkey mixture. Cover baking dish with foil. Bake 30 to 40 minutes or until peppers are tender. Serve with sour cream and salsa.

Nutrition
Calories – 555
Protein – 38g
Carbohydrates – 22.5g
Fiber – 6g
Sugars – 5.6g
Fat – 34.5g
Cholesterol – 150.3mg
Sodium – 945.5mg
Saturated Fat – 17.5g
https://www.jennieo.com/recipes/simple-stuffed-peppers/

Diabetic Dish of the Week – Stuffed Eggplant

June 29, 2021 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is Stuffed Eggplant. To make this recipe you’ll need; Beef Sirloin Steak, Eggplants, Bell Peppers, Mushrooms, and Spices. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2021! https://www.diabetesselfmanagement.com/

Stuffed Eggplant
Overflowing with hearty sirloin, mushrooms and peppers, this Mediterranean-themed entrée is sure to keep you full for hours. Creating four servings, the recipe is perfectly portioned for a family dinner.

Ingredients
Nonstick cooking spray
2 eggplants (about 8 to 12 ounces each), halved lengthwise
1 teaspoon salt
1 1/2 teaspoons chopped garlic
1 teaspoon black pepper
1 pound boneless beef sirloin steak, trimmed of visible fat and cut into 1/4-inch strips
2 cups sliced red and green bell peppers
2 cups sliced mushrooms
1/4 cup water
Pinch paprika
Chopped fresh parsley

Directions
1 – Preheat oven to 450°F. Spray baking dish with cooking spray.

2 – Place eggplant halves face-up in large baking dish. Pierce cut sides with fork in approximately 8 places. Sprinkle each eggplant half with 1/4 teaspoon salt. Cover with foil; bake 45 minutes.

3 – Meanwhile, spray large nonstick skillet with cooking spray. Add garlic and black pepper; cook over medium heat 2 minutes, stirring lightly. Add beef; cook and stir 5 minutes.

4 – Add bell peppers; cook 5 minutes. Add mushrooms; cook 5 minutes. Add water; stir and cover. Remove skillet from heat.

5 – Remove eggplant from oven, let cool 5 minutes. Mash cooked eggplant centers with fork, but do not break shells.

6 = Top each half with one fourth beef mixture; blend with mashed eggplant. Cover with foil; bake 15 minutes. Remove from oven. Garnish with paprika and parsley.

Yield: 4 servings.

Serving size: 1 stuffed eggplant half.

Nutrition Facts Per Serving:
Calories: 195 calories, Carbohydrates: 12 g, Protein: 25 g, Fat: 5 g, Saturated Fat: 2 g, Cholesterol: 42 mg, Sodium: 348 mg, Fiber: 4 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/stuffed-eggplant/

Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.

Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more! Your one-stop resource for advice, news and strategies for living with diabetes.
https://www.diabetesselfmanagement.com/subscribe/

Corn and Potato Mini Pancakes with Salsa

June 27, 2021 at 6:01 AM | Posted in CooksRecipes | Leave a comment
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I have a recipe for a Corn and Potato Mini Pancakes with Salsa to pass along. To make this recipe you’ll be needing Mashed Potatoes, Frozen Corn Kernels, Egg, Seasoned Breadcrumbs, and Canola Oil. Also included is a recipe for the Salsa. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2021! https://www.cooksrecipes.com/index.html

Corn and Potato Mini Pancakes with Salsa
Got leftover mashed potatoes? Put them to tasty use by making these southwestern-style potato pancakes studded with kernels of corn and served with a side of fresh tomato, sweet pepper and jalapeño salsa.

Recipe Ingredients:
Corn and Potato Mini Pancakes:
2 cups mashed Idaho potatoes (prepared according to package directions using half of a 22 ounce bag frozen Idaho mashed potatoes)
2 cups frozen corn kernels (thawed) or cooked corn cut off the ear
1 large egg, slightly beaten
1 cup seasoned bread crumbs
1/2 cup canola oil (for frying)

Salsa:
1/2 cup finely chopped yellow bell pepper
1/2 cup finely chopped green bell pepper
4 plum tomatoes, seeded and chopped
1 tablespoon minced jalapeño pepper
1/2 cup chopped red onion
Juice of 1/2 fresh lime

Cooking Directions:
1 – For Corn and Potato Mini Pancakes: In a medium mixing bowl, combine potatoes, corn and egg; mix well with a spoon.
2 – Place bread crumbs in a shallow bowl. Using clean hands, form mixture into 1 1/2inch diameter patties; dip each pattie in bread crumbs, coating both sides.
3 – Over medium heat, in a large non-stick skillet, heat 2 tablespoons of the canola oil until hot. Fry the patties, a few at a time, for 2 minutes, or until golden brown on the bottom; flip and cook another 2 minutes on the second side. (If flatter, more crispy cakes are desired, flatten cakes while cooking with a metal spatula).
4 – Transfer finished cakes to a baking sheet and keep in a warm oven (200°F / 95°C) until all cakes are cooked. Transfer cakes to a serving platter and serve with salsa, if desired.
5 – For Salsa: Combine all ingredients in bowl and allow flavors to marry for about 30 minutes before using.
Makes 30 corn cakes.
https://www.cooksrecipes.com/sidedish/corn_and_potato_mini_pancakes_with_salsa_recipe.html

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