Creamy Shrimp and Corn Stuffed Portobello Mushrooms

Portobello mushroom stuffed with creamy shrimp and sweet corn for a delicious appetizer or mini meal.

Creamy Shrimp and Corn Stuffed Portobello Mushrooms | Cooking with a Wallflower

Happy Summer! How did you spend the first official day of summer? Hope you enjoyed it =)

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Sweet Corn and Edamame Guacamole Dip

Creamy avocado dip with sweet corn and edamame in every bite. This healthy, simple to make dip is perfect alone or accompanied with chips for a late afternoon snack or an appetizer at a party.

Sweet Corn and Edamame Guacamole Dip | Cooking with a Wallflower

Best. Dip. EVER.

Which, of course, means that I’m bringing this dip to Fiesta Friday!

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Shrimp, Cranberry, and Walnut Salad

A simple yet delicious salad filled with shrimp, dried cranberries, and walnut in every bite. Lightly covered with Greek yogurt and lemon juice, this salad is both healthy and flavorful, a great side dish to any entrée.

Shrimp, Cranberry, and Walnut Salad | Cooking with a Wallflower

This salad is so simple to make that it almost isn’t even considered cooking. The hardest part of this recipe is boiling the shrimp. It’s that easy. The rest is all about chopping up ingredients and mixing.

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Corn and Cheese Stuffed Sweet Peppers

Mini sweet peppers stuffed with corn, cheese, and tomato sauce. Each bite is cheesy and slightly sweet, perfect as a snack between meals or as a side to any dish.

Corn and Cheese Stuffed Sweet Peppers | Cooking with a Wallflower

These mini sweet peppers are so delicious; it’s hard to resist after just one.  Stuffed to the brim with corn and cheese, each bite is so satisfying. These peppers taste just a little bit like pizza. Or at least, that’s what my sisters told me when they tried it. With just 5 ingredients, this recipe is so easy to make and definitely worth the wait. It can easily be doubled and tripled too for more guests.

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Roasted Asparagus Spring Rolls with Hoisin Sauce

A vegetarian twist on the Vietnamese spring rolls. These spring rolls are filled with roasted asparagus, Granny Smith apples, and fresh veggies. Refreshing and crunchy with a hint of spicy and sour, it’s perfect for a quick and healthy meal.

Roasted Asparagus Spring Rolls with Hoisin Sauce | Cooking with a Wallflower

For this recipe, I decided to go back to my roots and make Vietnamese spring rolls with a slight twist. If you’re familiar with Vietnamese food, spring rolls dipped in a peanut/hoisin sauce often appear as appetizers. If you’ve ever ordered them at Vietnamese restaurants, you’ve probably noticed that it’s pretty pricy for two rolls. But spring rolls are cheap and easy to make as long as you have rice paper and hoisin sauce, both of which you can find at an Asian market.

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Spicy Garlic Mozzarella Breadsticks

Melted mozzarella cheese and warm creamy garlic sauce over breadsticks, a perfect side to almost any dish.

Spicy Garlic Mozzarella Breadsticks | Cooking with a Wallflower

I know, I know, these breadsticks look a little plain in the photos. But believe me, they are soo tasty. Creamy white garlic sauce and melted mozzarella cheese on bread? What could be a better comfort food? These breadsticks are super easy to make and they’re perfect as snacks or as a side to many dishes.

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Mushrooms Stuffed with Butternut Squash

Mushrooms stuffed with sweet creamy butternut squash and topped with Italian bread crumbs for an extra crunch, perfect with a salad or as a side.

Mushrooms Stuffed with Butternut Squash | Cooking with a Wallflower

I love mushrooms, as you can probably tell from all my previous recipes. It works well with so many things that oftentimes I just add them in a recipe without thinking. This time, I decided that I wanted to try stuffing mushrooms with butternut squash. Why? I had a butternut squash sitting around for awhile, and I wanted to try something different. It turned out really well. Butternut squash is healthy and filling. It’s filled with Vitamin A, potassium, and fiber, which are all important for our health. What’s even better is that butternut squash is low in fat.

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Mini Frittatas with Bacon, Spinach and Mushrooms

Mini frittatas filled with crispy bacon, spinach, mushrooms, onions, red peppers, and peas and topped with fresh parsley. Great as a mini breakfast or as an appetizer with little guilt!

Mini Frittatas with Bacon, Spinach and Mushrooms | Cooking with a Wallflower

A few months ago, my friends and I got together for brunch at a restaurant called Scramblz in San Jose. I had ordered one of their specials, a broccoli bacon frittata. It was the first time I’ve ever had a frittata, and I’ve been in love with them since. So, I decided I wanted to try my hand at making them. I love bite size foods. They’re portion controlled and easy to eat with no need for forks or plates.

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Baked Mushrooms Stuffed with Summer Vegetables

Large mushrooms stuffed with julienned zucchini, yellow squash, and carrots topped with Italian breadcrumbs for a slight crunch. They’re quick and easy to prepare yet delicious and healthy.

Baked Mushrooms Stuffed with Summer Vegetables | Cooking with a Wallflower

I love mushrooms, and I think they’re even better stuffed with all of your favorite ingredients. I wanted to create a healthy appetizer that I could make and serve relatively quickly so I came up with the idea of stuffing mushrooms with julienned vegetables. These veggies are seasoned with garlic powder, crushed red peppers, and a little bit of salt topped with parmesan cheese and Italian style breadcrumbs. It’s simple and healthy but still delicious. It has the earthy taste of mushrooms, refreshing taste of zucchini and yellow squash, sweetness of carrots, and crunchiness of the breadcrumbs. A little garlicky and a little spicy, all in one mushroom.

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