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Grilled Corn on the Cob Without Husks
$0.00 Cooking Fee
Up to 10 servings
Grilled Corn on the Cob Without Husks

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Recipe adapted from:
Holly Nilsson

$0.00 Cooking Fee
Serving Size: 1 ear

Egg Free Gluten Free Heart Healthy Nut Free Postpartum Pregnancy Reduced Fat Refined Sugar Free Soy Free Vegan Vegetarian
Want a nice and delicious side with your meal or even a nice snack. Try this great recipe for grilled corn!
www.spendwithpennies.com/grilled-corn-on-the-cob/

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www.spendwithpennies.com/grilled-corn-on-the-cob/

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Adjust the ingredients measurement scale here by changing this number. 10

Instructions
To Direct Grill Corn Without the Husks
Preheat grill to medium heat.
Remove husks and silk from corn. Brush each piece with olive oil.
Place corn directly on the grill and cook 10-15 minutes turning occasionally.
Remove from grill and serve with butter, salt & pepper to taste.

Cook Times

Active Prep5

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
10 ear corn
2.5 tablespoon extra virgin olive oil
5 tablespoon butter
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper

Cooking Tools Required
Grill, Grill Pan, Mixing bowls, Pastry brush, Tongs

Reheating/Serving Instructions
Place in microwave on medium power until heated through or in 350 degree oven for 15 minutes.

Nutrition
Calories: 89kcal | Carbohydrates: 2g | Protein: 0.3g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 233mg | Potassium: 21mg | Fiber: 0.2g | Sugar: 0.4g | Vitamin A: 197IU | Vitamin C: 0.4mg | Calcium: 3mg | Iron: 0.1mg

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Grilled Corn on the Cob in Husks
$0.00 Cooking Fee
Up to 10 servings
Grilled Corn on the Cob in Husks

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Recipe adapted from:
Holly Nilsson

$0.00 Cooking Fee
Serving Size: 1 ear

Egg Free Gluten Free Heart Healthy Nut Free Postpartum Pregnancy Reduced Fat Refined Sugar Free Soy Free Vegan Vegetarian
Want a nice and delicious side with your meal or even a nice snack. Try this great recipe for grilled corn!
www.spendwithpennies.com/grilled-corn-on-the-cob/

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www.spendwithpennies.com/grilled-corn-on-the-cob/

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Adjust the ingredients measurement scale here by changing this number. 10

Instructions
To Grill Corn in Husks
Peel back the husks of the corn without detaching them from the bottom of the cob. Remove silk and fold husks back into place to cover the corn.
Place corn in a sink or large bowl of water to soak for at least 15-30 minutes.
Preheat grill to medium-high heat.
Remove corn from the water and shake off excess Water. Place cobs on the grill and cook 15-20 minutes, turning occasionally.
Once corn is cooked to your liking, remove from the grill, peel off husks and serve with butter, salt & pepper.

Cook Times

Active Prep10

Hands-On Cook5

Hands-Off Cook15

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
10 ear corn
2.5 tablespoon extra virgin olive oil
5 tablespoon butter

Cooking Tools Required
Grill, Grill Pan, Mixing bowls, Pastry brush, Tongs

Reheating/Serving Instructions
Place in microwave on medium power until heated through or in 350 degree oven for 15 minutes.

Nutrition
Calories: 159kcal | Carbohydrates: 17g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 14mg | Potassium: 245mg | Fiber: 2g | Sugar: 6g | Vitamin A: 343IU | Vitamin C: 6mg | Calcium: 4mg | Iron: 0.5mg

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Benihana® Style Ginger Sauce
$0.00 Cooking Fee
12 servings
Benihana® Style Ginger Sauce

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Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 1 tablespoon

Dairy Free Egg Free Gluten Free Keto Nut Free Oil Free Reduced Fat Vegan Vegetarian
This dipping sauce, made popular by Japanese steakhouses, is the secret to delicious chicken, seafood, and vegetables. Makes about 3/4 cup

Benihana® Style Ginger Sauce quantity

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Adjust the ingredients measurement scale here by changing this number. 12

Instructions
Place everything in a blender and blend until smooth, about 30 seconds.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time15 minutes

Recipe Serving Size12

Ingredients

Ingredients
1/2 cup yellow onion roughly chopped
1 1/2 tablespoon fresh ginger peeled and roughly chopped
1/3 cup tamari sauce
2 tablespoon rice vinegar
1 tablespoon fresh lemon juice

Cooking Tools Required
Blender, Cutting board, Measuring cups and spoons, Sharp Knives, Vegetable Peeler

Reheating/Serving Instructions
Keeps in the refrigerator for up to 1 week in an airtight container.

Nutrition
Calories: 8kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 360mg | Potassium: 28mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg

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Benihana® Style Mustard Sauce
$0.00 Cooking Fee
Up to 10 servings
Benihana® Style Mustard Sauce

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Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 1 tablespoon

Dairy Free Egg Free Gluten Free Keto Oil Free Reduced Fat Refined Sugar Free Vegan Vegetarian
This dipping sauce, made popular by Japanese steakhouses, is the secret to delicious beef or chicken. Makes about 2/3 cup

Benihana® Style Mustard Sauce quantity

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Instructions
In a small bowl, blend powdered mustard and warm water. Place prepared mustard in a blender and add the remaining ingredients, except for 1 tablespoon of the sesame seeds. Blend for 30 seconds, until smooth. Stir in the remaining tablespoon of sesame seeds.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time15 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 tablespoon powdered mustard
3 tablespoon warm water
1/2 cup tamari sauce
2 tablespoon toasted sesame seeds
1 clove garlic chopped

Cooking Tools Required
Blender, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives

Reheating/Serving Instructions
Keeps in the refrigerator for up to 1 week in an airtight container.

Nutrition
Calories: 17kcal | Carbohydrates: 1g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 648mg | Potassium: 33mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg

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Thanksgiving Veg Gravy
$0.00 Cooking Fee
Up to 10 servings
Thanksgiving Veg Gravy

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Recipe adapted from:
Syd Bailey

(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 6oz

Egg Free Nut Free Reduced Fat Refined Sugar Free Soy Free Vegan Vegetarian
A vegan/vegetarian classic holiday gravy. I like pairing this with french bread, sourdough, and shitake mushroom stuffing.
http://www.chefsydbailey.com

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http://www.chefsydbailey.com

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Instructions
Make a roux over med-low heat using butter and flour.
Once you have a light blond roux (about 8-10 minutes) add shallots, thyme, sage, salt, and pepper. Increase heat to medium and cook for a minute or two. Add stock slowly whisking the entire time and turn heat to high. Bring to a boil stirring frequently. After it comes to a boil reduce heat and simmer for 5 minutes.
Adjust seasonings as necessary

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook5

Passive0

Total Time25 minutes

Recipe Serving Size10

Ingredients

Ingredients
6 ounce vegan butter or regular butter if vegetarian
6 ounce all-purpose flour
2 tablespoon shallots minced
1/4 cup fresh sage finely minced
2 teaspoon dry thyme
2 teaspoon Kosher salt
1 teaspoon freshly ground black pepper
64 ounce vegetable stock no salt preferred

Cooking Tools Required
Cutting board, Measuring cups and spoons, Saucepan, Stock pot or >5 Qt pot, Top Stove, Whisk

Reheating/Serving Instructions
reheat in saucepan over med low heat for 5 minutes until warmed through

Nutrition
Calories: 173kcal | Carbohydrates: 16g | Protein: 2g | Fat: 11g | Saturated Fat: 3g | Sodium: 1301mg | Potassium: 30mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1044IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg

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Stuffing with Pancetta and Shiitake Mushrooms
$0.00 Cooking Fee
Up to 10 servings
Stuffing with Pancetta and Shiitake Mushrooms

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Recipe adapted from:
Syd Bailey

(0 customer reviews)

$0.00 Cooking Fee
Serving Size: About 2 cups

Dairy Free Reduced Fat Refined Sugar Free Soy Free
Whether you call it "stuffing" or "dressing", this dish has a memorable dynamic texture and flavor profile are the toasted cubes of french and sourdough bread combined with the pancetta cubes, mushrooms, and fresh herbs. A favorite side dish on Thanksgiving, or any dinner, table.
http://www.chefsydbailey.com

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http://www.chefsydbailey.com

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Instructions
Preheat oven to 325.
Place bread cubes on a baking sheet and cook until dry and crisp, about 20 minutes. When done, place into a large bowl.
Sauté pancetta in a large heavy bottom pot or stockpot until browned. Scoop out with a slotted spoon and set on paper towels to drain.
Add mushrooms to pot and ear on high heat until browned. Add onions and celery to pot and cook for additional 7-8 minutes until tender. Add in herbs, salt, and pepper and cook together an additional 8-10 minutes.
Place mushroom mixture and bacon into a bowl with bread. Beat eggs and baking powder in a separate bowl and pour over stuffing. Add in the chicken stock. Combine all ingredients thoroughly. Add more stock if too dry (stuffing will need to be very moist as it will dry in the oven).
Spray a 9x13 pan with non-stick spray and place stuffing in. Cover and bake until cooked through, 1 hour. Uncover and cook for additional 10 minutes till golden brown

Cook Times

Active Prep15

Hands-On Cook20

Hands-Off Cook60

Passive0

Total Time1 hour 35 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 loaf french bread cut into 1/2 inch cubes and dried
1 loaf sourdough bread cut into 1/2 inch cubes and dried
8 ounce pancetta cut into cubes
1 cup onion chopped
1 cup celery chopped
8 ounce fresh shiitake mushroom can also sub with cremini mushroom
2 tablespoon fresh sage chopped fine
2 teaspoon fresh thyme minced
1 teaspoon Kosher salt add more if needed
1 teaspoon freshly ground black pepper
2 egg
1 tablespoon baking powder
1 1/2 cup chicken stock if using canned use low salt or salt free, add more as needed

Cooking Tools Required
Baking Pan, Baking sheet, Cutting board, Measuring cups and spoons, Oven, Saute pan, Sharp Knives, Stock pot or >5 Qt pot, Top Stove, Whisk

Reheating/Serving Instructions
Microwave covered on medium high for 3 minutes

Nutrition
Calories: 386kcal | Carbohydrates: 54g | Protein: 16g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 49mg | Sodium: 1022mg | Potassium: 328mg | Fiber: 3g | Sugar: 4g | Vitamin A: 120IU | Vitamin C: 2mg | Calcium: 132mg | Iron: 4mg

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Pressure Cooker Mushroom Chicken and Peas
$0.00 Cooking Fee
4 servings
Pressure Cooker Mushroom Chicken and Peas

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Recipe adapted from:
Jenn Tidwell

(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 6 ounce

Dairy Free Egg Free Lower Carb Nut Free Reduced Fat
Some amazingly fresh mushrooms I found at our local farmers market inspired this recipe. When you start with the best ingredients, you can't go wrong.

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Instructions
Place chicken in a 6-qt. electric pressure cooker. Sprinkle with soup mix, pressing to help seasonings adhere. Add mushrooms, onion, water and garlic. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6 minutes.
Quick-release pressure. Press cancel. A thermometer inserted in chicken should read at least 165°. Select saute setting and adjust for low heat. Add peas; simmer, uncovered, until peas are tender, 3-5 minutes, stirring occasionally.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook20

Passive0

Total Time30 minutes

Recipe Serving Size4

Ingredients

Ingredients
1.5 pound boneless skinless chicken breast
2 ounce onion mushroom soup mix
1/2 pound cremini mushroom sliced
1/2 cup onion chopped
3/4 cup water
4 clove garlic minced
2 cup frozen green peas thawed

Cooking Tools Required
Cutting board, Electric Pressure Cooker, Measuring cups and spoons, Meat Thermometer, Sharp Knives

Reheating/Serving Instructions
Reheat to desired temperature using stove top or microwave.

Nutrition
Calories: 319kcal | Carbohydrates: 25g | Protein: 43g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 1346mg | Potassium: 1204mg | Fiber: 5g | Sugar: 7g | Vitamin A: 608IU | Vitamin C: 34mg | Calcium: 68mg | Iron: 2mg

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Grilled Corn on the Cob Without Husks

Grilled Corn on the Cob Without Husks

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To Direct Grill Corn Without the Husks

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Grilled Corn on the Cob in Husks

Grilled Corn on the Cob in Husks

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Benihana® Style Ginger Sauce

Benihana® Style Ginger Sauce

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Benihana® Style Mustard Sauce

Benihana® Style Mustard Sauce

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Thanksgiving Veg Gravy

Thanksgiving Veg Gravy

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Stuffing with Pancetta and Shiitake Mushrooms

Stuffing with Pancetta and Shiitake Mushrooms

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Pressure Cooker Mushroom Chicken and Peas

Pressure Cooker Mushroom Chicken and Peas

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