FAST AND EASY VEGAN RED BELL PEPPER AND CORN BAKE
This is one of my favorite recipes to make: a proper veggie pie slash bake that can be done in minutes and tastes amazing! This one is a fridge foraging bake and I have used red bell peppers and canned corn. Easy and amazingly delicious!
1 cup = 250 ml
1/2 cup = 125 ml
1/3 cup = 85 ml
1/4 cup = 60 ml
FOR THE VEGGIE FILLING:
2 tablespoons of olive oil
1 onion, diced
2 cloves of garlic, minced or 1/4 teaspoon of garlic powder
1 teaspoon smoked paprika
salt to taste
black pepper to taste
1 1/2 cups of all-purpose flour
1/2 teaspoon dried oregano or thyme
1/2 cup of canned or frozen sweet corn corn
1/2 cup of chopped red bell pepper
1/2 cup of green olives
2 tablespoons of fresh parsley
A few drops of lemon or lime
FOR THE BATTER:
1/2 cup of canned or frozen sweet corn
1/2 onion
2 cloves of garlic
1/4 cup of oil
1 cup of water
1 teaspoon salt
2 cups of all-purpose flour
1/2 tablespoon of baking powder
Extra fresh chopped parsley
Cherry tomatoes
METHOD:
SAUTEE THE VEGETABLES:
Add olive oil to a pot, set the heat to medium.
Add the chopped onions, allow them to cook for a few minutes until lightly golden
Add red bell peppers
Add the drained canned corn
Add the sliced green olives
Add salt, pepper, smoked paprika, garlic powder, and oregano. Mix until all is Incorporated.
Add fresh chopped parsley and lemon.
Turn off the heat and reserve it.
BATTER:
Add the remainder of the drained canned sweet corn, add salt, black pepper, garlic cloves,
And the onion, quartered,
Add the olive oil, the water, and the all-purpose flor, blend it for a few seconds, don’t overdo it or the batter won’t raise.
Add baking powder, blend for three more seconds
Pour the batter mixture into a bowl, along with the sautéed vegetables
Grease a 9x9 inches baking sheet, add the batter, top it with cherry tomatoes and fresh parsley and bake it for 35 to 45 minutes at 190C /374F.
Wait 10 minutes before slicing the bake. This bake is amazing warm but it is even better when it's cold!
????PRINTABLE RECIPE: chefjanapinheiro.com
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???? SOME OTHER AWESOME RECIPES:
❤️ My vegan Italian sausage recipe:
❤️ My vegan TVP recipe:
❤️ My vegan white mozzarella cheese:
❤️ My vegan ricotta cheese recipe:
❤️ My panko bread recipe:
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Make Delicious Jalapeño Popper Bites and Cheese Balls in Minutes!
Make Delicious Jalapeño Popper Bites and Cheese Balls in Minutes If you're a fan of jalapeño poppers, then you won't want to miss this simple and delicious recipe for jalapeño bites and balls. In just minutes, you can whip up these spicy treats that are perfect for any party or event.
I guarantee that you're going to love this easy recipe, so be sure to give it a try. And once you taste these jalapeño bites and balls, you won't believe how addictive they are! This tutorial is perfect for anyone looking for a fun and spicy appetizer or main course for their next gathering.
Jalapeno Cheese Balls Ingredients:
16 oz Cream Cheese, softened
1 tbsp. Mayonnaise
1/2 cup minced fresh Chives
1 cup Jalapeño, seeded and finely diced
6 - 8 slices of Bacon
1/2 cup Sharp Cheddar, shredded
1/2 medium Red Onion, thinly minced
1 tsp. Black Pepper
1 tsp. Cayenne Pepper
Jalapeño Popper Bites Ingredients:
2 cups Panko Breadcrumbs
2 cups shredded Cheddar Cheese, plus more for topping
2-3 large Eggs
1 tsp. Kosher Salt
1 tsp. Black Pepper
Nonstick Cooking Spray
10 oz Cream Cheese
4 strips Bacon, cooked and chopped
4 Jalapeños, seeded, diced, plus 24 sliced for topping
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Smoked Elotè Mexican Street Corn on the Pitboss Wood Pellet Grill 700fb
Smoked Elotè Mexican Street Corn
Prep:
6 ears of corn
Olive oil
Sea salt
Cracked black pepper
Feta cheese, shredded
1 lime, cut into wedges
Mayonnaise
Chili powder
Cayenne pepper
Peel off all the corn husks and silks and let them soak in cold water for 30min
Dry corn with paper towel and baste with olive oil and add salt and pepper
Cooking:
Pit Boss Apple Blend pellets
Preheat to 225-250°F
Place corn on grates
Cook for 45min and turn them 180°
Cook for an additional 45min for a total cooking time of 1.5 hours
Spread on the mayo, roll in the feta cheese, top it with chili powder, cayenne pepper and lime.
Serve and enjoy!!
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Thanks for watching and happy grillin'!
Grilled Cream Corn & Twice Baked Sweet Potatoes - Thanksgiving Side Dishes
Chef Tom cooked up some killer ideas with a grilled cream corn and a twice baked sweet potato that your family will go nuts for. Shop @ ATBBQ:
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Smoked Street Corn Dip | BBQ Appetizer
This may just be one of the best dips that I've EVER HAD! This Mexican Street Corn Dip is absolutely incredible! I've made it several times now for guests and parties and THEY GO WILD!!!! Come see what it's all about!
That Camp Chef Apex is freakin' sweet! Interested in one? Click this affiliate link to see what its all about:
Now when it comes to parties, smoked appetizers are the way to go! Ask my friends and neighbors.... they'll tell you! So when I saw this smoked dip i said I love me some smoked queso, but I think this will be way beyond that... and of course I was right! Now this isn't exactly Elote, or Mexican Street Corn on the Cob... but its pretty amazing!
Here's what you need for this street corn dip recipe:
- 2 cans of Fire Roasted Sweet Corn
- Two 8oz packages of cream cheese
- 8oz Pepper-jack Cheese
- 6oz Cotija cheese
- 1 cup chopped fresh cilantro
- 1 cup sour cream
- 2 cloves garlic
- Tajin seasoning
** Bonus Ingredient (not used in this video but used since...) **
- 8oz shredded taco cheese
Place all of that all pretty into a greased aluminum 9x13in pan and place into the smoker. Stir occasionally until all the cheese is melted and you have a nice warm CREAMY consistency!
Now I don't know about you.... that's one tasty smoked bbq appetizer or pellet grill Mexican Street Corn dip!
Hope you enjoyed the video! Be sure to subscribe and I'll see you next time at Andersons Smoke Show!
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Watch recipe: Corn Fritters with Roasted Bell Pepper Sauce
A snack the kids will love, corn fritters, is the perfect after school munch and it's delicious. Fried corn delights served with a tangy roasted bell pepper sauce.
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