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Creamed Corn

This Creamed Corn is easy and seriously delicious! Made from scratch, this recipe makes the perfect side dish for the holidays or your next BBQ. Extra creamy and loaded with flavor!

Creamed corn can be served as a side dish or incorporated into various recipes. It complements a wide range of main dishes, such as grilled meats, roasted poultry, or vegetarian entrees.

Corn is a good source of dietary fiber, vitamins, and minerals. While the creamed version might add some calories from the half and half, you’re still benefiting from the nutrients in the corn.

Making creamed corn is very simple and doesn’t require an extensive list of ingredients. It can be prepared using fresh, frozen, or canned corn, making it a convenient option for various occasions. You can also customize your creamed corn by adding different ingredients like herbs, spices, or other vegetables. Additionally, making this recipe from scratch allows you to control the quality of ingredients, including the type of corn and dairy used.

This Creamed Corn recipe is delicious and very simple. The combination of vibrant golden corn kernels with the creamy sauce creates an inviting dish for any table. Not only it looks vibrant, it also has contrast in textures that is pleasant and very satisfying.

More Recipes you will Enjoy!
Easy Skillet Fried Potatoes
Mushroom and Zucchini Sauté
Black Beans and Brown Rice
Cabbage Salad
C ucumber and Bean Salad

If you try this recipe and like it, please leave your feedback in the comment section below, and don’t forget to rate it! Please also share it with your friends and family.

Finally, please FOLLOW “She Wants To Be Good” on FACEBOOK and INSTAGRAM for all of my latest blog posts and recipes.

Creamed Corn

This Creamed Corn is a creamy, quick, and simple side dish that tastes like it took all day to prepare. Perfect side dish for the holidays or your next BBQ.

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Prep Time 10

Cook Time 10

Course Side Dish

Cuisine American

Servings 5

Ingredients

1 tablespoon light olive oil
1 small yellow onion (finely chopped)
4 cups fresh whole kernel corn (from about 3 ears of corn) (or 2 cans 15.25 oz each)
1 cup half and half
1 ½ tablespoons cornstarch
½ teaspoon salt (or to taste)
¼ teaspoon black pepper (or to taste)
Pinch ground nutmeg
⅛ teaspoon cayenne pepper (or to taste)

Instructions

If using fresh corn, shuck the corn and carefully cut the kernels off the cob.
Add the olive oil in a large non-stick skillet over medium-high heat.
Add chopped onion and sauté for about 4 to 5 minutes. Stir often. Add corn and cook for additional 2 to 3 minutes or until heated through.
In a measuring cup, whisk cornstarch with half and half. Add to corn, stir in well, and cook until the mixture thickens. Season with salt, pepper, cayenne pepper, and ground nutmeg.

Keyword corn, creamed corn

Vegan Taco Meat Recipe

This Vegan Taco Meat is made with tofu, spices, and salsa and makes a wonderfully chewy and ‘meaty’ vegan meat substitute.

Vegan Taco Meat is a delicious plant-based alternative to traditional meat used in tacos. It offers an environmentally-friendly option for those who follow a vegan or vegetarian lifestyle, or anyone looking to reduce their meat consumption.

How to make Vegan Taco Meat:
First, preheat your oven to 375F. Line with parchment paper a large baking sheet.

Next, add grated tofu and all the spices in a large bowl. Mix the oil and soy sauce in a small bowl and add it to the tofu. Mix the tofu with the seasoning making sure all of the tofu is evenly coated.

Spread the tofu evenly over the pan. Bake for about 25 minutes, stir the tofu every now and then. Keep a close eye on it so it doesn’t burn.

Finally, remove the tofu from the oven and add to a pan with the ¾ cup salsa. You may need more salsa depending how you like your tofu taco meat, add more salsa to taste. Heat through and serve hot on tacos, taco salads, or in burritos, quesadillas, or enchiladas.

Toppings and Serving:
1. Once your vegan taco meat is ready, serve it in taco shells, tortillas, or lettuce wraps.
2. Add your favorite toppings, such as guacamole, salsa, chopped cilantro, diced onions, shredded lettuce, and hot sauce.

Vegan taco meat is versatile and can be customized according to individual tastes. It provides a good source of plant-based protein, fiber, and essential nutrients, making it a nutritious choice for vegans and vegetarians. Vegan taco meat is a delicious and satisfying alternative that allows to enjoy the flavors and textures of traditional tacos while promoting a healthy and sustainable lifestyle.

More Recipes you will Enjoy!

Broccoli Salad with Apples and Cranberries
Cabbage Salad with Peanut Dressing
Asian Cucumber Salad
Cabbage Salad
Cucumber and Bean Salad

If you try this recipe and like it, please leave your feedback in the comment section below, and don’t forget to rate it! Please also share it with your friends and family.

Finally, please FOLLOW “She Wants To Be Good” on FACEBOOK and INSTAGRAM for all of my latest blog posts and recipes.

Vegan Taco Meat Recipe

This Vegan Taco Meat is made with extra firm tofu and has amazing texture and flavor! Serve it in taco shells, tortillas, lettuce wraps, or enjoy it on a salad.

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Prep Time 10

Cook Time 35

Course Main Course

Cuisine American, Mexican

Servings 6

Ingredients

16 ounces extra-firm tofu (drained, pressed, grated)
1 tablespoon light olive oil
1 ½ tablespoons soy sauce (low sodium)
2 teaspoons chili powder
1 teaspoon smoked paprika
½ teaspoon cumin
½ teaspoon garlic powder
¼ teaspoon cayenne (optional for spice)
¾ – 1 ¼ cups salsa

Instructions

Preheat your oven to 375F. Line with parchment paper a large baking sheet.
Add grated tofu and all the spices in a large bowl. Mix the oil and soy sauce in a small bowl and add it to the tofu. Mix the tofu with the seasoning making sure all of the tofu is evenly coated.
Spread the tofu evenly over the pan. Bake for about 25 minutes, stir the tofu every now and then. Keep a close eye on it so it doesn't burn.
Remove the tofu from the oven and add to a pan with the ¾ cup salsa. You may need more salsa depending how you like your tofu taco meat, add more salsa to taste. Heat through and serve hot on tacos, taco salads, or in burritos, quesadillas, or enchiladas.

Keyword taco meat, tacos, vegan taco meat

Whole Wheat Pancakes

These Whole Wheat Pancakes are easy to make and perfect for a light and healthy breakfast! They are made with whole wheat flour and naturally sweetened with maple syrup.

What is the difference between white flour and whole wheat flour?
White Flour: White flour is made by refining wheat grains to remove the bran and germ, leaving only the endosperm. This process involves removing the nutrient-rich outer layers of the grain, including the bran and germ, and results in a fine, white-colored flour.
Whole Wheat Flour: Whole wheat flour, on the other hand, is made by grinding the entire wheat kernel, including the bran, germ, and endosperm. This means it retains all the natural nutrients and fiber present in the wheat grain.

When looking for healthier options, whole wheat flour is generally the better choice.

How to make Whole Wheat Pancakes:

1. First, in a large mixing bowl, whisk the flour, baking powder, baking soda, and salt together until combined. Next, add the egg, kefir, maple syrup and vanilla extract and whisk until the batter is just combined (be careful not to over-mix).

2. In a large skillet, heat olive oil on medium heat. Once the oil starts to sizzle, add scoops of about 1/3 cup of the pancake batter. Cover the pan, and cook the pancakes until bubbles begin to form and the bottoms of the pancakes are lightly golden brown, about 3 minutes.

3. Next, uncover and flip the pancakes with a spatula. Cover again and cook for another 2 to 3 minutes until lightly golden brown.

4. Finally, transfer the pancakes to a plate and continue making pancakes until the batter is gone.

These pancakes are so thick, soft, and fluffy, and the kefir and vanilla extract give them such a great flavor!

More Breakfast Recipes you will Enjoy!
Dark Chocolate Buckwheat Waffles
Tiramisu Overnight Oats
Berry Baked Oatmeal
Chocolate Peanut Butter Overnight Oats

If you try this recipe and like it, please leave your feedback in the comment section below, and don’t forget to rate it! Please also share it with your friends and family.

Finally, please FOLLOW “She Wants To Be Good” on FACEBOOK and INSTAGRAM for all of my latest blog posts and recipes.

Whole Wheat Pancakes

These fluffy Whole Wheat Pancakes are healthy and delicious. The most delicious yet healthy way to start your day!

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Prep Time 10

Cook Time 15

Course Breakfast

Cuisine American

Servings 5

Ingredients

1 ½ cups whole wheat flour
½ teaspoon baking powder
½ teaspoon baking soda
⅛ teaspoon salt
2 cups kefir
1 egg
2 tablespoons maple syrup
½ teaspoon vanilla extract
Light olive oil for cooking

Instructions

In a large mixing bowl, whisk the flour, baking powder, baking soda, and salt together until combined. Add the egg, kefir, maple syrup and vanilla extract and whisk until the batter is just combined (be careful not to over-mix).
In a large skillet, heat olive oil on medium heat. Once the oil starts to sizzle, add scoops of about 1/3 cup of the pancake batter. Cover the pan, and cook the pancakes until bubbles begin to form and the bottoms of the pancakes are lightly golden brown, about 3 minutes.
Uncover and flip the pancakes with a spatula. Cover again and cook for another 2 to 3 minutes until lightly golden brown.
Transfer the pancakes to a plate and continue making pancakes until the batter is gone.

Keyword pancakes, whole wheat pancakes