Easy Vegetable Recipes

Healthy And Delcious Recipes

Category: Lunch Recipes


Corn Casserole has Never Been THIS Good!

If you love preparing casseroles just as I do, then you probably think you know all there is to know when it comes to the preparation of this tasty meal. Well, read along and you will see that there are a few tricks that you haven’t yet come across. Regardless of whether you eat it as a main meal or as a side dish, corn casserole is one of those dishes that are everyone’s favorite!

The Perfect Corn Casserole starts with the Perfect Corn

It is all in the name you guys! You simply cannot expect a corn casserole recipe to turn out great if you don’t use the right type of corn. And no, I am not referring to the botanical types, but rather the shape. Yes, whole kernel corn is a must (one can of well-drained kernels), but you should also include a can of cream style corn. You can also use a box of corn muffin mix although I myself don’t like the taste of it.



Take Your Corn Casserole Recipe Up a Notch

When it comes to corn casserole recipes the basic ingredients are corn, of course, eggs, butter and sour cream. However, I have never been a proponent of the basic recipes, so making recipes better by experimenting is my passion!

My newest hit corn casserole add-in is chicken, 2 cups of shredded cooked chicken breast to be more precise. I love seasoning the casserole with a teaspoon of ground cumin, a can of chopped green chilies and a teaspoon of ground chili powder for an extra kick. Of course, I love adding cheddar cheese since its sharp taste complements this dish incredibly well.

The topping

Instead of the regular bread crumbs topping, I love adding crushed butter crackers. Combined with the sour cream and the chicken every bite will be filled with flavor and texture that you will be remembered by.

The binder

In this particular recipe, I like to add a cream of mushroom soup just because the mushrooms go hand in hand with the chicken. Next time I am going to add whole mushrooms as well and I will let you know how that turned out.

Corn Casserole as a Side Dish

If you are preparing the old, but incredibly tasty creamy casserole, then you will still need something else in your meal if you want to satiate your hunger. For that reason, you can combine your corn casserole with another dish, usually one that consists of meat. For Thanksgiving, I went on and served it as a side for the turkey, and it was a great hit. However, corn casseroles can complement anything really, from pork chops to beef tenderloin, guaranteed!

Extra: I recently came across this cool post about the benefits of corn casseroles, tips, tricks and what not. After reading it I decided to prepare corn casserole recipes at least once a week. Who would have thought that if frozen, corn casserole can stay good for up to three months?  You can prepare it, freeze it and take it out of the fridge a day prior to baking it. Convenient!


The Key to the Best Lasagna

If you are craving something delicious, something interesting and something easy to prepare, then the dish that unites all of these features is lasagna. Since it has been around for many years it is only logical that there are a number of different lasagna recipe variations, from those abounding with meat to vegan lasagna recipes.

How to Prepare the Best Lasagna Ever

Well, preparing lasagnas is not really rocket science, but there are some things one should bear in mind, which means that the lasagna recipe preparation is a bit more than simple layering.

Although it might not seem so, the key to the perfect lasagna are the lasagne sheets. Also known as lasagna noodles, they are extremely important when preparing this casserole. First of all, you need to go for the ruffled noodles because they will be able to trap the sauces better than the flat-edged ones. And second, if you ask me non-boil versions are better because they save you the extra time and effort to pre-boil the noodles.

Once you’ve started using the oven-ready lasagne sheets, you will see that not only are they more convenient to use but also the dish itself tastes ten times better. This is a result of the sheets’ absorbing power, instead of absorbing the water (if you pre-boil them) they will absorb all the juices of the sauce itself. To induce this process, make sure you bake the lasagna with the lid on.

For more tips and tricks on how to prepare the perfect lasagna, go ahead and read this very useful article which contains tips and tricks Less Cooking, More Eating – Lasagna Shortcuts and Delicious Recipes.

Layering the Perfect Lasagna

Typically, a lasagna recipe would be layered either with a ragù (a sauce made with meat) or a béchamel sauce. Of course, there are plenty of vegetarian and even vegan versions of lasagna and they should be given the same credit, but I like doing things the traditional way, so naturally, ragù is my favorite. And here are some of the things you should consider when preparing this sauce.


This is a meat sauce which includes minced, ground or chopped meat, and you are not confined to a particular animal’s meat, anything from chicken and duck to pork and lamb will do. But if you ask me there’s no better choice than beef.


The sauce wouldn’t be a sauce if it didn’t call for a liquid ingredient. And again, the choices are countless, from the simplest ingredient, water, to ingredients such as wine, milk, or cream, anything can be used to give the sauce both flavor and texture.


Don’t forget the spices, if you think that oregano is too strong and will overpower the other flavors, then go ahead and use fresh thyme. Then add either garlic cloves or garlic powder and finally, a finely chopped onion.


When it comes to the cheese, the best types for your lasagna recipe are ricotta and parmesan. The first is a soft cheese and the second a hard cheese, by using both you will get the best in terms of taste and texture.

Now that you are equipped with information, find your favorite lasagna recipe and prepare some layered happiness for you and your loved ones.


herb pancakes

Healthy and Tasty Herb Pancakes

I know what you think, leave the herbs to tea lovers. Well I won’t, or at least not after I’ve tasted what was possibly the best meal I’ve ever had! Yes, these healthy herb pancakes are tastier than any other pancake (or at least salty one) that I have ever tried. Go ahead and make yourselves a batch!


100g plain flour

2 large eggs, (only the yolk from the second one)

350ml milk

30g butter

20g basil and parsley

A handful of total weight chervil leaves


Sour cream

Grated Parmesan

2 handfuls parsley


In a small pan put the butter and as soon as it’s melted remove it from the heat and leave it to cool. In a large bowl sift the flour and add a pinch of salt. In a blender put the egg, egg yolk and milk, proceed to adding the basil and parsley and blitz until you get a pale green mixture. Pour this mixture into the flour and add half of the butter, beating lightly to get a smooth batter. Set aside for 30 minutes. Use a bit of butter to coat a nonstick frying pan. Add the chervil leaves to the batter and quickly stir it. Using a ladle pour a ¼ cupful of the batter into the pan making sure it covers the bottom of the pan. Allow it to cook for a minute, then with a palette knife loosen the pancake from the pan. Go ahead and flip the pancake over quickly and smoothly. Leave to cook for another minute.  Continue with the rest of the mixture. Top the pancakes with a bit of sour cream, some grated parmesan and sprinkle with parsley.


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