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Students work in pairs to create a fusion recipe that combines elements from two different cultural cuisines. They research traditional dishes, identify complementary flavors, and develop a unique recipe. Students then present their fusion dish to the class, explaining their inspiration and the cultural significance of the ingredients.

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Provide students with a list of seasonal ingredients. In small groups, they must create a recipe that incorporates at least three of these ingredients. Encourage them to consider nutrition, flavor combinations, and cooking techniques. Groups then prepare their dishes and organize a tasting session for the class.

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Students choose a favorite recipe and transform it into a healthier version without compromising taste. They research ingredient substitutions, cooking methods, and portion sizes to improve the nutritional value. Students create before and after nutrition labels and present their makeovers to the class.

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Assign each student a different historical period or civilization. They research recipes from that time, considering available ingredients and cooking methods. Students recreate a historical recipe, adapting it for modern kitchens if necessary, and present it to the class with historical context.

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Students develop a food truck concept, creating a signature dish and two complementary sides. They design a menu, considering ingredient costs, preparation time, and target audience. Students present their food truck ideas to the class, including a mock-up of their truck design and sample menu items.

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Challenge students to create a dessert recipe that is free from common allergens (e.g., nuts, dairy, eggs, gluten). They research ingredient alternatives and baking techniques to ensure their dessert is both safe for those with allergies and delicious. Students prepare their desserts and host an allergen-free bake sale.

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Divide the class into groups, each representing a different country. Groups research popular street foods from their assigned country and create simplified versions that can be prepared in class. Organize a class 'street food festival' where students share their creations and learn about global culinary traditions.

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Students work in small groups to plan, film, and edit a short cooking video demonstrating a recipe of their choice. They should focus on clear instructions, proper techniques, and engaging presentation. Host a class 'film festival' to showcase the videos and vote on categories like 'Most Creative' or 'Best Explained Technique'.

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Film Scene - Behind the Scenes of a TV Cooking Show Production

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Introduce the concept of food waste reduction. Challenge students to create recipes using typically discarded food parts (e.g., broccoli stems, fruit peels, stale bread). They research creative uses for these ingredients and develop original recipes. Students prepare their dishes and present them in a 'zero-waste cooking showcase'.

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Assign each student a specific dietary requirement (e.g., vegan, keto, low-sodium, diabetic-friendly). They research the principles of their assigned diet and develop a full day's menu, including breakfast, lunch, dinner, and a snack. Students create a recipe book with their menus and present their findings on nutritional considerations for special diets.

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Make Xiao Long Bao or Sheng Jian Bao (Ethan H)

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Make Xiao Long Bao or Sheng Jian Bao (Ethan H)

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Recipe: https://omnivorescookbook.com/shen-jian-bao/

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3 students, picked randomly, have to team up and bake a cake with challenges. One person wears a blindfold so they cannot see, another wears headphones so they cannot hear, and the last wears tape on their mouth so they can't talk. It is all about working together to try to bake the best cake they can.

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Make Crab Legs with garlic butter sauce (Nathaniel Sigala)

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Make Crab Legs with garlic butter sauce (Nathaniel Sigala)

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I ended up getting some snow crab legs on sale at the market. I wanted something a little different from plain steamed, boiled, or grilled crab legs, so I ended up throwing a few things together to make this awesome crab leg dish. Enjoy! This would be great with shrimp as well.

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We find recipes of homemade ways to make frozen things you would find at the store (e.g., pizza rolls, bagel bites, hot pockets, etc.)

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The BEST Pumpkin Pie recipe is perfect in every way, and you can choose to serve it with a simple homemade caramel pecan topping that takes it over the top!
Pie, glorious pie! There are few desserts I love more on this whole planet the pie (other than a good chocolate cake of course!). I've shared most of my favorite pie recipes with you, including my Grandma's Lemon Chiffon Pie, and Chocolate Cream Pie.

We can probably all agree that Pumpkin Pie is the most iconic of Thanksgiving desserts. I've tried so many different recipes and I just love the simplicity and perfect taste and texture from the traditional Libby's pumpkin pie recipe. It's been tried and tested by millions of people to be the best pumpkin pie recipe!

You can jazz it up by serving a slice with a spoonful of warm, delicious caramel pecan topping. There's no pie that deserves "Queen Bee" status more!

How to make Pumpkin Pie from scratch:

Combine: Beat the eggs and canned pumpkin puree together. In a separate bowl, combine the sugar, cinnamon, salt, ginger and cloves, and add to the pumpkin mixture.

Add Evaporated Milk: Evaporated milk could be substituted with half and half or cream.

Bake: Pour into an unbaked pie shell and bake at 425 degrees F for for 15 minutes, to set the crust, then reduce temperature to 350 and bake for 40 to 50 minutes, until set.

Make Caramel Pecan Topping (optional): I like to make a simple Caramel Pecan Topping for guests to spoon over their slice of pie, if they'd like. It's made in about 5 minutes, in a saucepan with brown sugar, whipped cream, corn syrup, butter, pecans and vanilla extract. I've included the full recipe in the notes of the printable recipe card.

Pro Tips:

Use an unbaked crust: Pumpkin pie requires an unbaked pie shell (Homemade is best- here are my step-by-step photos and video tutorial, but store-bought will also work. You'll notice we bake the pumpkin pie at a high temperature to start, which allows the pie crust to set, and then we lower the baking temperature for the remaining cooking time. Because of this, it's not necessary to blind bake (bake the crust beforehand) for this easy pumpkin pie recipe.

How to tell when Pumpkin Pie is ready: The easiest way to test whether a pumpkin pie is ready, or fully cooked, is to gently jiggle the pan, using an oven mit. If the center is overly jiggly, then it needs more time. It's okay if the center jiggles very slightly, as it will continue to set up as it cools. Or, it is done when a sharp knife inserted in center comes out clean.

How to avoid cracks your pumpkin pie: The most common reason for cracking on the top of a pumpkin pie is from over-baking. To avoid cracking, check the pie after the first 55 minutes and give it a soft shake, looking for the filling to be set (slightly soft on top but not overly jiggly). Remember it will continue to cook once you've taken it out! Also, don't rush the cooling process, which could also result in cracking. Allow it to cool completely, undisturbed, at room temperature.

To make Pumpkin Pie using Fresh Pumpkin, use sugar pie pumpkin to make my easy pumpkin puree recipe, and then use the puree as instructed in this pumpkin pie recipe.

Make Ahead, Storing, and Freezing Instructions:

To Make Ahead: You can make the entire pumpkin pie recipe from scratch the day before and store it the refrigerator, or prepare the pie crust and filling the day before and store them separately in the refrigerator until ready to bake the next day.

To Store: Store-bought pumpkin pie can sit at room temperature because of the preservatives added, but homemade pumpkin pie should be refrigerated if not eaten within 2 hours of sitting out. Leftover pumpkin pie will keep in the refrigerator for 3-4 days. Be sure to allow pumpkin pie to cool completely and then cover it loosely with plastic wrap, for storing.

To Freeze: A fully cooked pumpkin pie can be frozen for up to 3 months. Allow it to cool completely, then cover it with a layer of plastic wrap and then a double layer of aluminum foil. Freeze for up to 3 months. You can also freeze the pie crust for up to 3 months. Thaw overnight in the refrigerator before serving.

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Recipe

Pumpkin Pie Recipe

The BEST Pumpkin Pie recipe is perfect in every way, and you can choose to serve it with a simple homemade caramel pecan topping that takes it over the top!

Preheat oven to 425 degrees F.

In a large bowl beat the eggs and pumpkin together. In a separate bowl, combine the sugar, cinnamon, salt, ginger and cloves, and add to pumpkin mixture.

Gradually stir in the evaporated milk. Carefully pour mixture into unbaked pie shell.

Bake at 425 degrees F for for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes longer, or until the pie is set. Check for doneness by giving the pie a gentle wiggle. The center may jiggle just a tiny bit. It will continue to set up as it cools. Or, it is done when a sharp knife inserted in center comes out clean.

Cool completely on a wire cooling rack. Serve immediately with whipped cream and caramel pecan topping, if desired.

Make Ahead Instructions: You can make the entire pie the day before and store it the refrigerator, or prepare the pie crust and filling the day before and store them separately in the refrigerator until ready to bake the next day.

Storage Instructions: Store-bought pumpkin pies can sit at room temperature because of the preservatives added, but homemade pumpkin pie should be refrigerated if not eaten within 2 hours of sitting out. Leftover pumpkin pie will keep in the refrigerator for 3-4 days. Be sure to allow pumpkin pie to cool completely and then cover it loosely with plastic wrap, for storing.

Freezing Instructions: Cooked pumpkin pie can be frozen for up to 3 months, covered well. You can also freeze the pie crust for up to 3 months. Thaw pumpkin pie overnight in the refrigerator before serving.

½ cup light brown sugar, packed

2 tablespoons heavy whipping cream

1 tablespoon light corn syrup

1 tablespoon butter

½ cup chopped pecans

½ teaspoon vanilla extract

Add brown sugar, cream, corn syrup, and butter to a small saucepan over medium high heat. Bring to a boil, then reduce heat and simmer, uncovered, for about 5 minutes, stirring frequently.
Remove from heat and stir in chopped pecans and vanilla. The topping will thicken as it cools. Spoon topping over cooled pumpkin pie slices and top with whipped cream.

Pumpkin pie filling recipe is from Libby.

Did You Make This Recipe?

Tag @TastesBetterFromScratch on Instagram with #TastesBetterFromScratch!
I originally shared this recipe October 2015. Updated October 2019 and November 2022. This post contains affiliate links.

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The BEST Pumpkin Pie recipe is easy and perfect! Serve with a simple homemade caramel pecan topping that takes it over the top!

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https://www.budgetbytes.com/chicken-alfredo/

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recipe- https://natashaskitchen.com/apple-pie-recipe/

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Stuffed bell peppers.

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These Stuffed Bell Peppers are an easy and healthy dinner recipe that you can make with a variety of filling options, including ground beef, turkey, rice, cheese, tomatoes, and more!
Be sure to try my Egg Roll in a Bowl recipe next!

Stuffed Bell Peppers

Stuffed Peppers are a must all year round, and there's no better way to make use of fresh garden peppers than with this recipe. It's hearty, delicious, easy to customize, and makes a great make-ahead meal.

Trust me when I say, this filling is like no other filling you've ever tried. The traditional components include ground beef and sausage along with garlic, onions, diced tomatoes, tomato sauce, rice, and cheddar cheese.

The ingredients that make this better than any other are the chicken broth (depth of flavor), Worcestershire and hot sauce (flavor enhancers, the hot sauce doesn't make it spicy), and the brown sugar (a hint of sweetness to offset the acidity from the tomatoes).

This is definitely one recipe your family will want again and again. Be sure to check out my pro tips below!

How to Make It

See recipe card below this post for ingredient quantities and full instructions.
Slice the top off of the peppers and remove the seeds/membranes. Place them top-side-down in a casserole dish with water. Cover and steam them for 20 minutes. Remove water and place the peppers back in the casserole dish. While the peppers steam, prepare the filling. Prepare the meat/sauce/rice mixture and fill the middle of each bell pepper. Cover and bake for 20 minutes. Remove cover and top with cheese. Bake uncovered for 10 minutes, or until the cheese is melted and the peppers are tender. Remove and serve!
Do You Have to Cook Peppers Before Stuffing Them?

Some recipes call for boiling, blanching, or steaming bell peppers before stuffing them, while others leave the peppers raw. No matter what, the peppers require at least 50 minutes of cooking time to have the ideal finished texture.

For this reason, I like to let the peppers steam in the casserole dish for 20 minutes in the oven while the filling is being prepared. This cuts down on overall preparation time as we're overlapping tasks, but also allows the pepper to release some water as well, (raw bell peppers are 92% water).

Make Ahead Method

Steam the peppers and prepare the filling as outlined. Stuff each pepper.

Cover and refrigerate for up to 2 days or freeze for up to 3 months.

Let frozen peppers thaw completely before baking.

When ready to bake, cover and bake at 350° for 45 minutes if baking from a cold state. Remove the cover and top with cheese. Bake for 10 more minutes, or until the cheese is melted and the pepper is tender.

Pro Tips

You can use any combination of meat that you want to equal 1 ¼ lbs. Ground beef, sausage, turkey and pork are great.

The hot sauce is a flavor enhancer and doesn't make this spicy. I used Frank's Hot Sauce.

If you do want to kick up the heat, add a little extra hot sauce, a pinch of cayenne, and diced tomatoes with green chilies instead of regular diced tomatoes. Hot Habanero cheese can also be used instead of regular cheddar.

Choose peppers that are close to the same size so that they cook at the same rate.

The bottom of the peppers should be relatively flat so that they can stay upright. If needed, take a very thin slice of the bottom of each pepper (without creating a hole), to make it stand more upright. If you accidentally cut too much, take the piece that you've cut off and insert it in the same spot on the inside of the pepper to ensure that filling stays inside.

The tops of the peppers can be diced and added to the meat mixture when the garlic is added, or they can be saved for another recipe!

Other colors can be used other than green peppers if desired.

It may seem counterintuitive to use chicken broth for the beef filling in this recipe, but it adds a delicious depth of flavor that contrasts well with the beef.

I use Cracker Barrel Sharp Yellow Cheese for this recipe. Mozzarella or Monterey Jack are great choices as well.

Cauliflower rice can be used instead of regular rice to make this keto friendly.

Storage

Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.

Leftovers can be reheated in a microwave or in a covered casserole dish at 350° for 15-20 minutes.

Tools For This Recipe
(Amazon affiliate links)- Check out all of my kitchen essentials here.

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Tried This Recipe?
Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐

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These Stuffed Bell Peppers are an easy and healthy dinner recipe that you can make with a variety of filling options, including ground beef, turkey, rice, cheese, tomatoes, and more! Be sure to try my

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Vegan Chocolate Chip Cookies (Alyssa Najera)

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Vegan Chocolate Chip Cookies (Alyssa Najera)

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https://bakerbynature.com/the-most-wonderful-vegan-chocolate-chip-cookies-ever/

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If you've been looking for the best vegan chocolate chip cookie recipe, your search is over! You don't have to refrigerate the dough, so you can just roll and bake. These vegan cookies bake up thick and chewy, with crisp edges!

Best Vegan Chocolate Chip Cookies

Like most people, I LOVE cookies! They're one of my favorite things to bake, eat and gift! There's nothing better than seeing the look on someone's face when you give them a fresh batch of homemade chocolate chip cookies. Warm, sweet, and so gooey... what's not to love?

More than a few of my friends live vegan lifestyles, so I've been feeling inspired to create a delicious recipe for soft and chewy vegan chocolate chip cookies! I wanted the recipe to taste just like my classic everyday chocolate chip cookies, but be made with cruelty-free ingredients that everyone can enjoy.

And guess what? After exactly 7 recipes fails, I did it!!! And it was worth the work, you guys. Because these are the most wonderful vegan chocolate chip cookies ever. REALLY! The best part of this recipe is that these cookies taste so much like traditional chocolate chip cookies, no one even knows they're vegan. In fact many of my friends have told me these are the best cookies I've ever baked. And I bake a TON of cookies.

Vegan Chocolate Chip Cookie Recipe

Instead of vegan butter, this recipe is made with coconut oil. It gives the cookies a delightful taste and texture. Not a fan of coconut flavor? Not a problem! Just be sure to select refined coconut oil, which has a neutral scent and flavor. But if you love coconut flavor, you'll want to select unrefined coconut oil, which has a strong - but not - overwhelming coconut scent and flavor.

And if you REALLY love coconut, try adding a 1/2 cup of toasted coconut flakes to the cookie dough. It's a coconut lovers dream!!!

I have not tested this recipe with vegan butter or any other alternative, so I cannot advise on substitutions.

Because coconut oil turns into a liquid state when warm, you'll want to make sure your coconut oil is solidified before incorporating it in this recipe. It doesn't need to be rock hard, but it should be solid and easily scoop-able. If your coconut oil is too runny, simply stick it in the fridge for a little while. It will firm up.The consistency of the coconut oil is so important because we're not chilling the dough before baking the cookies. So if the consistency is off, the cookies will spread too much, or not enough.

Vegan Chocolate Chip Cookie Dough

I could seriously eat a large bowl of this cookie dough because it tastes so good! And doesn't have any yucky raw egg in it. But I resist (most of the time) because the baked cookies are even better. And because eating raw flour isn't the smartest thing to do. But I digress. Visually, the raw cookie dough should look like this ↓

How to Fix Sticky Dough

If the cookie dough appears too sticky, add in a little more flour. And if your cookie dough appears too firm, add in a little more non-dairy milk. It should be soft but not mushy, and firm but not hard. Basically it should look like traditional cookie dough. Unfortunately, I don't suggest freezing this cookie dough. I've done it a few times in the past with not great results. But the vegan cookies will "keep", stored in an airtight container for a few days. And you can definitely freeze the baked cookies!

Where to find Vegan Chocolate Chips?

There are a ton of vegan and dairy free chocolate brands out there these days! Some are great, and others aren't... so I suggest trying out a few and finding a brand that you really enjoy. And of course, you don't have to use chocolate chips. Chocolate chunks would also be delicious in these cookies! And if your not 100% vegan, you can use any chocolate brand you want. I'm not vegan, so I often use my favorite Lindt dark chocolate to make (almost) vegan chocolate chunk cookies. We also love the enjoy life brand!

If you can't find vegan chocolate chips or chocolate chunks in your local grocery store, search online. I know amazon sells vegan chocolate chips and chocolate bars.

The remaining dry ingredients called for in this cookie recipe are pretty basic! Flour, light brown sugar, baking powder, and salt. I haven't tried making these gluten free, but I've been told by several readers that 1-for-1 gluten free flours do work well in this recipe. So if you're gluten intolerant, it might be worth experimenting with. Almond flour and coconut flour should not be used in this recipe! They will not work. Whole wheat flour may be used, but the cookies will be much darker in color and a little less chewy.

In addition to the flour mixture, you'll also need applesauce and non-dairy milk. I've had the best results with full-fat coconut milk (the kind that comes in a can), but almond milk and even soy milk will work in a pinch. I haven't tested this recipe with homemade applesauce, but as long as it's unsweetened, I think it should work. I also think an equal amount of very ripe mashed bananas would work as a replacement for the applesauce. But this would definitely add a banana flavor. So experiment at your own risk.

How to Bake Vegan Chocolate Chip Cookies

Unlike most cookie recipes that instruct you to preheat oven to 350, these cookies call for a slightly higher oven temperature of 375. The higher temperature yields cookies that are crispy on the outside but chewy on the inside.

I like to make these cookies BIG. And use a large cookie scoop to create the monster sized cookies you see in my photos. Of course you may make them smaller or even larger, but will need to adjust the baking time. Small cookies will bake quite fast (I suggest you start checking them around 6 minutes) and larger ones take longer to bake (I suggest you check them around 9 minutes).

Finally, be sure you don't over bake these cookies! They only need 9 to 12 minutes in the oven, and will firm up quite a bit as they cool. Over baked cookies will be dry and crumbly... not chewy like we want!

I like to press a few extra chocolate chips on top of the warm vegan chocolate chip cookies right when they come out of the oven. This step is optional. Personally I can never have too much chocolate in, ON, or around my cookies lolol. But I'm a chocoholic... so that shouldn't come as a surprise. You can also sprinkle the cookies with flaky sea salt, which adds a nice flavor contrast. And if you really want to go over the top, pick up some vegan ice cream and use these cookies to make homemade vegan ice cream cookie sandwiches. You'll thank me for that little tip this Summer haha.

The hardest part of this recipe? WAITING FOR THE COOKIES TO COOL!!! I suggest cooling these cookies at least 15 minutes before moving them from the baking sheet. But they taste the best when you wait at least 30 minutes before eating them, so I suggest placing them on a cooling rack to firm up for a bit. This brief cooling period allows the cookies to firm up a bit, but they'll still be warm and gooey when you bite in.

Vegan chocolate chip cookies that don't taste one bit vegan. Bake now, thank me later 😉

More Vegan Cookie Recipes:

If you try this perfect vegan chocolate chip cookies recipe, let me know! Leave a comment below and don't forget to snap a pic and tag it #bakerbynature on instagram! Seeing your kitchen creations makes my day. ♥

The Most Wonderful Vegan Chocolate Chip Cookies Ever

Ashley Manila

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The BEST Vegan Chocolate Chip Cookies in the World!

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If you've been looking for the best vegan chocolate chip cookie recipe, your search is over! You don't have to refrigerate the dough, so you can just roll and bake. These vegan cookies bake up thick and chewy, with crisp edges! Like most people, I LOVE cookies!

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https://www.savingyoudinero.com/2020/01/27/mexican-street-tacos-carne-asada-recipe/

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https://thecozycook.com/clam-chowder-recipe/

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This New England Clam Chowder recipe has a creamy broth that's loaded with delicious clams, savory bacon, simple seasonings, and perfectly cooked potatoes. You'll think this came from a restaurant!

Be sure to pair this with my crusty, airy, No Knead Bread for dipping!

Clam Chowder

I am a New England native, so it is my honor and privilege to present this incredible, restaurant-worthy clam chowder to you. If you're new to this recipe, don't worry. The process is simple. (I promise!)

I've outlined how to use fresh OR canned clams in this recipe, and I swear- the canned clam version is great. Using canned clams is not only super easy, but it allows you to put a plentiful amount of clams in the chowder without spending a ton of money.

It's really easy to control the consistency of this chowder too, I know some people like their chowder to be super thick, and others, not so much. The longer this soup simmers, the thicker and more concentrated it will be.

New England Clam Chowder vs. Manhattan Clam Chowder

New England Clam Chowder is white and creamy, (as shown in this post). Manhattan Clam Chowder has a tomato base with no cream.

How to Make It

See recipe card below this post for ingredient quantities and full instructions.
Cook bacon and set aside, reserve bacon drippings. Chop bacon once cooled. Add bacon drippings, butter, onions, and celery to the pot and soften for 5-6 minutes. Add the garlic, hot sauce, Worcestershire sauce, and seasonings. Cook for 1 minute. Add the flour and cook for 2 minutes. Add the chicken broth and half and half in small splashes, stirring continuously. Add the chicken bouillon, clam juice, and bay leaf. Bring to a boil, reduce to a simmer. Simmer and reduce for 20 minutes. Add the potatoes and simmer until the potatoes are fork tender, 20-25 minutes. Add the clams and heat through for 5 minutes. Remove the bay leaf. Garnish with parsley, chopped bacon, and freshly cracked pepper. Serve!
Using Fresh Clams

1 heaping cup of chopped fresh clams can be used in this recipe along with 1.5 cups of clam juice. (1.5 cups = the 8 oz. jar + reserved juices from the can.)

Make sure the clams are cleaned and steamed prior to chopping.

Pro Tips

Clams: I use Bar Harbor Chopped Clams and Clam Juice for this recipe.

Potatoes: I use Yukon Gold potatoes for this recipe because I love their creamy consistency, but red potatoes are always a great candidate for soups and chowders because they hold up the best. Russet potatoes may also be used, but they're also the starchiest, which makes them more prone to falling apart.

Bacon: Salt Pork can be used instead of bacon if preferred!

The longer this soup simmers, the thicker it gets, so you can control the consistency with that in mind. I always let it simmer, reduce, and concentrate for at least 20 minutes before I add the potatoes. Once you add the potatoes, you don't have as much flexibility with cooking time, as you don't want to overcook them.

The Hot Sauce is a flavor enhancer that you can't taste outright and it won't make the soup spicey. I use Frank's Hot Sauce.

The Worcestershire Sauce adds umami and also can't be tasted in this soup. Soy sauce can be used as a substitute if needed.

Be sure to pair this with my crusty, airy, No Knead Bread for dipping!

Storage

Store in an airtight container and refrigerate for up to 3-5 days. The flour in this soup helps it maintain it's original consistency a little bit better when reheated.

While you can freeze this soup, it likely won't restore back to it's exact consistency as dairy-based soups don't reheat as well. (But that doesn't stop me from freezing it.)

It's best to let it thaw completely in the fridge before reheating it in the microwave or on the stovetop.

Make sure you don't overcook the potatoes if you plan on freezing it, as you don't want them to be crumbly when reheated.

Tools For This Recipe
(Amazon affiliate links)- Check out all of my kitchen essentials here.

4.5 Quart Dutch Oven- This is the one I use that's pictured in this recipe.

Food Storage Containers- These are what I use to store leftovers!

Better Than Bouillon- This is what I always use for broth in my recipes. It takes very little space and makes it easy to measure out customized amounts of broth.

Silicone Spatula- To "clean" the pot throughout cooking, which incorporates flavor into the broth. It's nice and gentle on the surface of your cookware.

Measuring Spoons- I have these magnetic ones which stay nice and organized in my utensil drawer.

Pinch Bowls- For measuring seasonings, etc. ahead of time.

Soup Ladle

16 oz. storage containers I use these to store/freeze my soups. They have 8 oz. sizes as well. They're stackable, leak proof, and dishwasher/microwave safe.

Try These Next

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Tried This Recipe?
Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐

This New England Clam Chowder recipe has a creamy broth that's loaded with delicious clams, savory bacon, simple seasonings, and perfectly cooked potatoes

1 chicken bouillon cube

1 bay leaf

Fresh parsley & Freshly cracked pepper, for serving

Seasonings

½ teaspoon EACH: dried oregano, dried parsley

¼ teaspoon EACH: dried thyme, salt

1/8 teaspoon EACH: smoked paprika, pepper

Prep Work

Cook the bacon in a 4.5-quart soup pot slowly over low heat. (I cut my bacon in half, it's easier to fit it in the pan and have it cook evenly.) While the bacon cooks, measure out remaining ingredients. Once the bacon is cooked, set aside on a paper towel lined plate. Chop once cooled and reserve 2 tablespoons of bacon drippings.

Wipe any dark spots from the pot but leave as much bacon remnants as you can, as that will add flavor to the soup.

Make the Soup

Add reserved bacon drippings and butter to the pot over medium heat and use a silicone spatula to "clean" the bottom and sides of the pot. Add the diced onions and celery. Toss to coat and soften for 5-6 minutes. Add the garlic, hot sauce, Worcestershire sauce, and seasonings. Cook for 1 minute.

Add the flour and cook for 2 minutes stirring continuously, until the raw flour smell is gone.

Add the chicken broth in small splashes, stirring continuously, and wiping the pan "clean" again as you do so. Add the half and half in the same manner.

Stir in the chicken bouillon and add the bay leaf. Add the juice from the canned clams to the soup, but don't add the clams yet. Stir in the additional ( 8 oz.) clam juice.

Bring the soup to a gentle boil, then reduce to a simmer, so that its just gently bubbling. Simmer for 20 minutes, partially covered. Stir occasionally as it cooks.

Peel and dice the potatoes and add them to the soup. Bring back to a very gentle bubble and let the potatoes cook through for 20-25 minutes, until fork tender. Reduce heat to low.

Stir in the clams and let them heat through, about 5 minutes. Remove bay leaf.

Ladle soup into serving bowls and garnish with roughly chopped parsley, freshly cracked pepper, and chopped bacon.

Pro Tips

Clams: I use Bar Harbor Chopped Clams and Clam Juice for this recipe.

Using Fresh Clams: 1 heaping cup of chopped fresh clams can be used in this recipe along with 1.5 cups of clam juice. (1.5 cups = the 8 oz. jar + reserved juices from the can.) Make sure the clams are cleaned and steamed prior to chopping.

Potatoes: I use Yukon Gold potatoes for this recipe because I love their creamy consistency, but red potatoes are always a great candidate for soups and chowders because they hold up the best. Russet potatoes may also be used, but they're also the starchiest, which makes them more prone to falling apart.

Bacon: Salt Pork can be used instead of bacon if preferred!

The longer this soup simmers, the thicker it gets, so you can control the consistency with that in mind. I always let it simmer, reduce, and concentrate for at least 20 minutes before I add the potatoes. Once you add the potatoes, you don't have as much flexibility with cooking time, as you don't want to overcook them

The Hot Sauce is a flavor enhancer that you can't taste outright and it won't make the soup spicey. I use Frank's Hot Sauce.

The Worcestershire Sauce adds umami and also can't be tasted in this soup. Soy sauce can be used as a substitute if needed.

Be sure to pair this with my crusty, airy, No Knead Bread for dipping!

Storage
The

Store in an airtight container and refrigerate for up to 3-5 days.
nutritional information provided is an estimate and is per cup. There are approximately 9 cups in this recipe.

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This New England Clam Chowder recipe has a creamy broth that's loaded with delicious clams, savory bacon, simple seasonings, and perfectly cooked potatoes. You'll think this came from a restaurant! Be sure to pair this

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https://bellyfull.net/chicken-alfredo-recipe/

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All my tips for how to make the very best cheeseburger, including homemade burger sauces. Quick and easy.

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I started watching One Piece almost 15 years ago and it remains one of my favorite series to date. As someone who loves to make food, I have a special place in my heart for Sanji, who not only cooks well, but also preaches a certain respect for food that I find admirable. "To me, any hungry person's a customer. The vast ocean can be very cruel. It's awful to not have any food or water...just awful...I understand starving people more than anyone. I don't care if you wanna die with dignity, but if you eat up, you'd be able to look forward to a new tomorrow, won't you?", said Sanji as he presented a pirate who hadn't eaten for days with a piping hot plate of seafood rice. This dish is the first of Sanji's that we see in the series and brings back strong feelings of nostalgia.

In this video, I pay homage to Sanji's seafood rice by trying to recreate it with my own take. The details are not entirely clear, mainly due to the low resolution of the fried rice artwork, but that only leaves more room for imagination! My take on it is as a fried rice recipe, where shrimp and seafood medley is mixed into a egg fried rice base. Finally, the dish is topped off with some fresh scallions. Quick, simple but still delicious and satisfying, it embodies Sanji's philosophy that good food doesn't need to come from fancy ingredients!
Ingredients Directions

1. Wash the rice twice, drain, and cook with the 1 1/2 cup water. Wait until the rice is cooked before proceeding with the rest of the steps.

2. Cut the green onion into thin circular pieces and set aside.

3. Using 1 tbsp oil, stir fry the seafood medley until fully cooked. Careful not to overdo it, but make sure it's not raw.

4. Beat the eggs until even. In a hot pan, add a tbsp oil and the egg. While the egg is still half raw, put in the rice and mix together. If using a cast iron pan like what I used, stir fry on medium heat so that the egg and rice don't stick. Once all the egg is mixed in well with the rice and cooked, it's ok to turn up the heat to high to get more aroma.

5. Add in the seafood medley and mix.

6. Add in the green onion and turn off the heat. Mix well immediately with the heat off to have the flavors of the green onion infuse into the rice, but not be overcooked.

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One Piece Special! Sanji's Seafood Fried Rice

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I started watching One Piece almost 15 years ago and it remains one of my favorite series to date. As someone who loves to make food, I have a special place in my heart for Sanji, who not only cook...

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This easy Chicken Alfredo recipe includes golden pan-fried seasoned chicken breasts and tender noodles, coated in the most dreamy cream sauce ever. A showstopper meal and it's all done in just over 30 minutes!

Looking for other easy creamy pasta dishes? You will love our Shrimp Alfredo, Spaghetti Carbonara, and Chicken Tetrazzini.

Talk about comfort food! Mama Mia, you guys. We put our amazing Homemade Alfredo Sauce to perfect use in this Chicken Alfredo recipe. Wonderfully seasoned chicken with a crispy golden exterior, on top of tender pasta that's coated with a velvety garlic and Parmesan cream sauce. What's more, it looks and tastes like a gourmet meal, but it's incredibly easy to make. Trust me, your entire family will love it!

Chicken Alfredo Recipe

For Chicken Alfredo Pasta, you have 3 main components, all of which are delicious on their own and even more amazing once combined:

Chicken: Chicken breasts are seasoned and pan seared in olive oil and butter until moist on the inside, with a golden crust on the outside. We keep the seasonings simple with just salt, pepper, and our homemade Italian seasoning blend, since so much additional flavor comes from the cream sauce.

Pasta: Pasta is cooked in salted water until al dente, which is the bed of this dish. A long, flat noodle like Fettuccine is perfect here, providing more surface area for the sauce to cling to. Linguini is another great choice, or penne which is able to catch the sauce in its ridges. Honestly though, any pasta works.

Alfredo Sauce: We used our favorite Alfredo Sauce recipe for this dish. Butter, heavy whipping cream, freshly grated Parmesan cheese, garlic, and seasonings come together in a matter of minutes for the most incredible white sauce that coats the cooked pasta. Heaven!

How to Make Chicken Alfredo

This dish comes together fast, so have everything ready to go. Here's a summary:
*Don't miss the complete printable recipe and video tutorial below.

1. Boil the noodles: Cook the Fettuccine al dente, according to package instructions.

2. Cook the chicken: Season the chicken, then pan-fry in oil and butter, for 6 minutes a side, or until an internal temperature reaches 165 degrees F. Transfer to a cutting board and let rest for a few minutes, then cut into 1/2-inch thick slices. Tent with foil, while you prepare the sauce.

3. Make the Alfredo sauce: Using the same pan you used to cook the chicken, the cream, butter, and seasonings are incorporated and simmered on medium-low heat until thickened, then the Parmesan is added in until melted and smooth.

4. Assemble: Drain the pasta, reserving some of the liquid to loosen the sauce (only if necessary.) Toss immediately with the Alfredo sauce. Divide the pasta among serving bowls and top with a few slices of cooked chicken. Garnish with parsley, more Parmesan, and black pepper if desired.

Important Recipe Notes

Avoid pre-shredded cheese. For best results, use real Parmigiano-Reggiano right off the block. Pre-grated cheeses don't melt properly, making your sauce grainy. And they simply don't taste nearly as good.

Don't over-cook the chicken. Take the guesswork out of knowing when the chicken is done cooking by using an instant-read thermometer. Chicken is safe to eat when it reaches an internal temp of 165 degrees F (and keep in mind it will continue to cook a bit more as it rests.)

Have everything ready before you start: The list of ingredients is somewhat long, but it comes together fast - similar to a stir fry. So have everything prepped and ready to go before you start cooking.

Sauce too thin? We think the consistency of the sauce is on point, but if you find it too thin, no worries. You can either simmer for a few extra minutes or take it off the heat and let it sit for a minute or two before tossing with the pasta. It will thicken up. Alternatively, if you find it too thick, you can stir in a bit of the reserved pasta water to loosen it up.

Want to lighten it up? Let's not kid ourselves - this is a rich, creamy, high calorie meal. But you can cut back a little by using half-n-half or whole milk instead of the heavy whipping cream. Just keep in mind that the lower the fat content, the thinner the sauce.

Proper Storage

Make Ahead: Chicken Alfredo is ideally made and served right away, however the chicken can be cooked up to 1 day in advance. I don't recommend making the sauce ahead of time.
Leftovers: Any leftovers should be stored in an airtight container in the refrigerator. It will keep up to 3 days.
How to reheat Chicken Alfredo: Reheat on the stovetop, gently over low heat until it's incorporated again, keeping in mind the sauce will probably separate.

Watch Chicken Alfredo Video

What Goes with Chicken Alfredo?

With chicken, pasta, and a cream sauce, this is high calorie, indulgent, and filling! But the following are great Alfredo side dishes:

Chicken Alfredo

Other Notes

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Chicken Alfredo Recipe {Easy and Amazing!} - Belly Full

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This easy Chicken Alfredo recipe includes golden pan-fried chicken breasts and tender noodles, coated in the most dreamy cream sauce ever!

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https://www.tasteofhome.com/recipes/chocolate-peanut-butter-pizza/

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There's various versions of Pineapple Fried Rice around, but I think the best is Thai. The sweet, juicy pieces of pineapple goes so well with the savoury flavoured jasmine rice! Terrific side dish for tropical dishes, summer BBQ's and of course, with all things Thai.

Pineapple Fried Rice

Pineapple Fried Rice is of Thai origin, though there's iterations of it all around the world. While some recipes use little more than a dash of soy sauce, this is a recipe that stays true to the Thai way and will evoke memories of warm balmy evenings in Thailand, eating at beach shack diners with your toes squidging in the sand, sipping on fruit cocktails.

Or - at rickety tables at your cheerful local Thai restaurant. 😂

This is the rice dish that was spied on the side of the Honey Soy Chicken recipe I shared on Monday. Noticed and requested by a number of readers!

Here is the photo in question:

And here's a nice close up of the pineapple rice so you can see it in all its glory! Fluffy grains of jasmine rice, colourful veggies, sweet juicy pieces of pineapple all tossed in a savoury, slightly sweet Thai fried rice sauce.

What goes in Pineapple Fried Rice

Here's what you need to make Pineapple Fried Rice - the Thai way (the best way!). While it is of course best to make this with fresh pineapple when they're ripe and at their prime, canned is perfectly acceptable (and a heck of a lot faster to prep!).

3 Thai Sauce Options

The right sauce is key to making a really tasty pineapple fried rice and this recipe offers 3 options, all of which are very tasty:

Fish sauce + oyster sauce - truly authentic Thai, terrific caramelisation / depth of flavour. In fact, purists say it's "illegal" to use soy sauce in Thai cooking. That if you do, it's Chinese food not Thai!

Soy sauce + oyster sauce - typically thought of as Thai homestyle.

Soy sauce + Maggi seasoning* - commonly used by Thai restaurants outside of Thailand

* Thai Seasoning Sauce is a sauce with more flavour than soy sauce. Gold Mountain is the most common one in Australia. It is available in Asian stores and some grocery stores, and costs around $2 for a large bottle.

Feel free to use any cookable vegetables you want. I like using colourful veggies - on theme with this tropical dish!

How to make Pineapple Fried Rice

It's nice and quick to make - everything is just fried up in a skillet or wok. Use a large one so you can toss enthusiastically because that's the key to reducing the sauce down and making it almost "caramelise" the rice grains which = flavour!

What to serve it with

This is a Thai side dish, so obviously Thai foods are no-brainer companions! Thai Cashew Chicken Stir Fry or Thai Satay would be fantastic. If curry is on the brain, I have the favourites covered! Pick from Yellow, Red, Green or Massaman Curries. Meanwhile for a fresh contrast, a Green Papaya Salad is perfect.

Or even just Asian foods!! Still it would be criminal to limit our imaginations to just these cuisines. In fact, as mentioned above, this is the very side that was depicted in Monday's grilled Honey Soy Chicken which, despite having soy sauce in it, is the only Asian thing about it.

It's practically a mandatory side for tropical themed menus, it will pair beautifully with Caribbean foods (like Jerk Chicken), or use it to elevate simple mains such as pan seared fish.

I'd weep with happiness if I saw it alongside a pile of sticky BBQ Pork Ribs, slices of ultra tender Beef Brisket, Sticky Chicken or any seared, grilled or baked salmon, shrimp/prawns or fish.

Here's a little preview of some of the above mentioned - plus a few extras:

Ideas for other dishes that go with pineapple fried rice

And one last thing - as with all fried rice dishes, while it's best served straight out of the wok, this isn't usually practical if you're making multiple things on the stove or it's part of a spread. So you'll be pleased to know that it reheats very well in the microwave - or even covered in the oven! - Nagi x

Watch how to make it

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Pineapple Fried Rice (Thai)

Recipe video above. Terrific side dish option with a tropical or summer flair! This is a Thai dish made with a classic Thai Fried Rice Sauce. Use ONE of the 3 sauces - all are traditional. Serve with all things Thai, Asian, BBQ, tropical themed, Caribbean (excellent match!), fish, prawns/shrimp, salmon - see in post for ideas. Also - featured in Monday's Honey Soy Chicken.

Sauce Option 1 (Base version, recommended):

Heat oil in a wok or large non stick skillet over high heat.

Add garlic and onion, cook for 1 minute.

Add capsicum, cook for 1 minute.

Add peas, stir for 30 seconds.

Add rice and Sauce ingredients of choice. Cook, stirring constantly, for 2 minutes or until rice grains goes from being wet with sauce to sort of caramelised.

Add pineapple, stir for just 30 seconds to warm through.

Stir through green onions then serve!

PROTEIN ADD INS - If you would like to add meat (chicken, prawns/shrimp) just add it mid onion cook. I would use about 150g/5 oz chopped into small pieces. Egg would be great too - use 2, whisk, cook a messy omelette, remove, chop. Make recipe, toss egg back in at end.

1. Jasmine Rice - fried rice needs to be made with day old rice so it's dried out and less sticky. If you try to make it with fresh rice, it comes out a gluey mess.

You will need 1 cup (200g) uncooked rice to make 3 cups cooked.

Pineapple Fried Rice Emergency?? Cook rice, spread out on tray and let it cool. Freeze 1 hour, then thaw = "day old rice" ready to make fried rice!

Handy tip - keep bags of cooked rice in the freezer. It's perfect for making fried rice (defrost from frozen in microwave about 3 minutes on high per 2 cups of cooked rice).

2. Pineapple - of course this is best made with fresh pineapple but canned will do in a pinch. You'll need a 440g/14oz can of pineapple pieces (or slices, then chop), drain then use about 3/4 of the can (can weight includes the juice).

Fish sauce + Oyster Sauce (base recipe) - the version that purists say is "real" Thai fried rice because if you use soy sauce, it makes it Chinese (or other Asian)

Soy Sauce + Oyster Sauce - more akin to Thai home cooking

Sauce with Thai Seasoning Sauce is commonly used by Thai restaurants in Australia.

All are delicious, that I promise you!
4. Nutrition per serving, assuming 6 servings.

Keywords: pineapple fried rice, Thai fried rice, thai pineapple fried rice

I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

Life of Dozer

The local Pet-O is like Disneyland for dogs - they hoon around the warehouse in a tizzy of excitement over the smell of treats and dog food, not to mention toys, toys, everywhere...

But Dozer? He's figured out the best place to be is behind the counter. That's where the shop assistants reside who dole out the seemingly endless supply of dog treats. "It's his payment for helping!" they declare.

Hmmph. He seems to be getting "paid" a LOT more than he's helping (negative contribution, it seems to me!).

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There's loads of version of Pineapple Fried Rice, but the Thai do it best! Great summer, tropical side dish - BBQ's, Asian foods and of course Thai food!

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https://www.budgetbytes.com/creamy-chicken-and-gnocchi/

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This velvety Creamy Chicken and Gnocchi recipe is one of my favorite one-pot meals because it's easy, you can make it in under thirty minutes, it's filling, and it's big-time delicious. Like I'm-not-going-to-stop-eating-this-until-it's-all-done delicious. Pillowy gnocchi drenched in a rich buttery cream sauce, with pops of juicy chicken and earthy spinach? Ummm, yeah. You're going to love this one!

What Is Gnocchi?

Gnocchi are small two-inch dumplings made with mashed potatoes, flour, and eggs. They are served sauteed with butter, tomato, or cream-based sauce. In this dish, we pair gnocchi with diced chicken thighs in a buttery cream sauce. It's basically an elevated meat and potatoes dish, with spinach thrown in because Beth says we need to cook more veggies.

What You'll Need

You won't need loads of time or pots and pans, that's for sure. Everything in this dreamy, silky dish comes together in one skillet in under thirty minutes! Here's what you'll need to make Creamy Chicken And Gnocchi:

Gnocchi - you can find them frozen or fresh, but I prefer the dried ones as they are more economical, plus I have more room in my pantry than I do in my freezer. You'll find them in the pasta section of your grocery store.

Chicken Thighs- You can also use chicken breast, but be careful not to overcook it, as you want juicy chicken, not dry, chicken-flavored cotton balls. In a pinch, sub the thighs with Italian sausage and skip the seasoning.

Heavy cream and Butter- this is a cream sauce, so it is dairy-heavy. You need the fat found in these ingredients to create the velvety sauce that brings everything together. You can substitute the heavy cream with full-fat coconut cream and the butter with vegan butter

Parmesan- does double duty, adding savory saltiness to the sauce while also thickening it. Asioago or feta make great substitutions. If you can't do dairy, use a couple of tablespoons of nutritional yeast, but keep in mind that your sauce will be much looser.

Vegetable broth- is used to hydrate the dried gnocchi and helps create the base of our cream sauce. Substitute it with chicken broth or in a pinch, with a cup of water with a tablespoon of tomato sauce mixed in.

Onion and Garlic- these aromatics are fried in the chicken thigh fat and help flavor the gnocchi. You can substitute the onion with one tablespoon of onion powder and the garlic with 1/4 teaspoon of garlic powder.

Spinach- brings earthiness and a beautiful color to the dish. You can substitute spinach with kale, though it will take a little longer to soften.

Italian seasoning - creates an easy flavor base. If you don't have Italian seasoning, substitute it with one teaspoon of dried oregano, one teaspoon of dried thyme, and one teaspoon of dried rosemary.

Smoked paprika - using this spice is optional, but I use it to add a dank, smoky note that helps round out the sharpness of the Italian seasoning. It also lends a golden hue to the sauce.

What To Serve With Creamy Chicken and Gnocchi

This dish is heavy, so pair it with a Simple Side Salad or Panzanella. You can also lean into the heaviness and make Garlic Bread to sop up all the creamy sauce. (It is AMAZING with garlic bread. And garlic counts as a vegetable!)

Storing and Reheating

Because you make this dish with a cream-based sauce, I don't recommend freezing it, as the cream gets grainy when it thaws. Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave until steaming.

How to Make Creamy Chicken And Gnocchi - Step by Step Photos

Dice 1.25 pounds of chicken thighs (about 4 to 5 thighs) in 2-inch pieces. Add the chicken to a bowl and top it with 1 tablespoon of Italian seasoning, 1/2 teaspoon of smoked paprika, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Mix until combined.

Set a large deep skillet over medium heat and add 2 tablespoons of cooking oil. When the oil is shimmering, add the chicken and cook undisturbed until well browned, about 3 minutes. Stir and brown on the other side, about 3 minutes more. Remove the chicken from the pan when it's cooked through and has reached an internal temperature of 160°F. Leave the rendered fat in the pan.

Add 1 diced onion and 2 cloves of minced garlic to the skillet. Saute until the onions have softened and the garlic is fragrant, about 2 minutes.

Add 1 pound of dry potato gnocchi and 1 tablespoon of salted butter to the skillet. Brown the gnocchi for 2 minutes.

Add 2 cups of spinach and 1 cup of vegetable broth to the skillet. Cover the pan. Cook for 1 to 2 minutes until the spinach has wilted and the gnocchi has hydrated.

Add 1/2 cup of heavy cream and 1 tablespoon of salted butter to the skillet. Stir until the butter has melted and the cream is steaming hot, but not boiling. You're about to add cheese to the sauce, and cheese curdles at high temperatures, so make sure it isn't boiling.

Take the pan off the heat. Add 1/4 cup of parmesan to the pan and stir until it melts, creating a velvety sauce.

Finally, return the cooked diced chicken to the skillet. Mix gently into the gnocchi and cream sauce. If desired, garnish with parsley. Serve this dish piping hot, then sit back and enjoy what took you less than a half hour to make!

More Easy One Pot Meals

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Creamy Chicken and Gnocchi is a one-pot meal that's full of flavor and comfort and is also a quick and easy weeknight dinner.

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This lasagna recipe from John Chandler is our most popular recipe! With sausage, ground beef, basil, and 3 types of cheese, it lives up to its name!

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Hot Dog curry

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Jump to Recipe

These Easy Chicken Enchiladas make the best Mexican dinner ever! They're stuffed with shredded chicken and cheese, topped with an easy red enchilada sauce and baked for 20 minutes. This homemade classic is an all-time family favorite that's great for easy weeknight meals.

If I had to pick one Mexican recipe to represent me and the food that I grew up eating, it would have to be enchiladas!

I know it's a bold statement, but it's true. My parents would make them about once a week, and nobody every complained because they're just so good!

These easy chicken enchiladas feature corn tortillas stuffed with shredded chicken and cheese, topped with the best enchilada sauce, and even more cheese! They're baked until the cheese is deliciously melted and bubbly.

Because they're so easy to make, I make these enchiladas about once a week. They also make a great celebratory dish for Cinco de Mayo!

Chicken Enchilada Ingredients

To make this enchilada recipe, here's what you need:

Tortillas: I typically use store-bought corn tortillas, but you could also use flour tortillas if you prefer. If you want to make your own, here's a recipe for homemade corn tortillas and easy flour tortillas.

Enchilada Sauce: I highly recommend making your own enchilada sauce if you can! If you're looking for a quick tex-mex version, here's an easy enchilada sauce made from chile powder, tomato paste and broth. And here's my family's authentic enchilada sauce made from whole dried chiles and Mexican chocolate. Both are easy to make and freezer friendly, which is perfect if you want to make a big batch.

Shredded Chicken: You can use any leftover shredded chicken you have in the fridge. If you don't have any, here's an easy recipe for shredded chicken that you can make right at home. If you don't have time to make your own, I recommend buying a cooked rotisserie chicken from the grocery store and shredding it at home.

Shredded Cheese: I typically use the pre-shredded "Mexican-style" cheese that is easily found in most grocery stores. If you're looking to go super authentic and use real Mexican cheeses, I recommend a mixture of Oaxaca or Asadero.

How to Make Chicken Enchiladas

1. Preheat oven to 350ºF.

2. In a large bowl, combine cooked shredded chicken with 1/4 cup enchilada sauce. Season with salt and pepper to taste.

3. Warm the tortillas in a microwave for 1 minute, flipping the them halfway through until they're warm and pliable.

4. Assemble the enchiladas by filling each tortilla evenly with the shredded chicken mixture and a generous pinch of shredded cheese. Roll them tightly to close and place in a large baking dish seam side down.

5. Pour the remaining enchilada sauce over the tortillas and then top them with the remaining cheese.

6. Bake for 20 minutes, until cheese is melted and bubbly. Serve.

What to serve with Chicken Enchiladas

To make this a well-rounded meal, here are some sides that would be great served with these chicken enchiladas:

I topped these enchiladas with chopped cilantro and a dollop of sour cream, but you could also garnish them with diced tomatoes, avocado slices, diced onions and some shredded lettuce for a little crunch!

Storing and Freezing Enchiladas

To store enchiladas, place them in an airtight container and refrigerate for up to 4 days.

To freeze enchiladas, let them cool completely in the fridge. Transfer the enchiladas to a freezer safe container or freezer bag and freeze. You can also wrap the enchiladas completely in aluminum foil and freeze.

Preheat oven to 350ºF. In a large bowl, combine the shredded chicken, 1/4 cup enchilada sauce and a generous pinch of salt and pepper. Mix together and taste. Season with more salt and pepper as needed.

If using corn tortillas: Wrap the tortillas in a damp paper towel and heat them in the microwave for 1 minute, flipping the them halfway through until all of them are warm and pliable.

If using flour tortillas: Microwave the tortillas on a plate for 1 minute, flipping them halfway through until all of them are warm and pliable.

Assemble the enchiladas by filling each tortilla evenly with the shredded chicken mixture and 1 cup of shredded cheese. Roll the tortillas tightly to close and place in large baking dish seam side down.

Pour the remaining 1 3/4 cup enchilada sauce over the tortillas, top with the remaining 1 1/2 cups shredded cheese, and bake for 20 minutes until the cheese is melted and bubbly.

Serve immediately and garnish with desired toppings.

For the chicken: You can use any leftover chicken you have in the fridge, use a store-bought rotisserie chicken, or you can make your own shredded chicken at home.

For the enchilada sauce: I highly recommend making your own using this easy enchilada sauce recipe or this authentic enchilada sauce recipe. If you're short on time, you can use your favorite store-bought sauce.

If using flour tortillas: Since flour tortillas are often larger than corn tortillas, you will need an additional 1/2 cup cooked shredded chicken for the filling.

To store enchiladas, place them in an airtight container and refrigerate for up to 4 days.

To freeze enchiladas, let them cool completely in the fridge. Transfer the enchiladas to a freezer safe container or freezer bag and freeze. You can also wrap the enchiladas completely in aluminum foil and freeze.

These Easy Chicken Enchiladas make the best Mexican dinner! They're stuffed with shredded chicken and cheese, topped with red enchilada sauce and baked.

More Enchilada Recipes To Try

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Easy Chicken Enchiladas {Ready in 30 Minutes!} - Isabel Eats

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This post may contain affiliate links. Read my disclaimer. Jump to Recipe These Easy Chicken Enchiladas make the best Mexican dinner ever! They're stuffed with shredded chicken and cheese, topped with an easy red enchilada sauce and baked for 20 minutes. This homemade classic is an all-time family favorite that's great for easy weeknight meals.

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Bake anything you want  (Lucero R Per 2)

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Bake anything you want  (Lucero R Per 2)

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Easy Pumpkin Pie - Homemade pie doesn't get any easier than this! This stream-lined pie is made with just 5 ingredients (and a little salt) and the final outcome is undoubtably satisfying and has all those sweetly spiced autumnal flavors we love!
5 Ingredient Pumpkin Pie!

Wether you are novice pie maker or an experienced baker this no fuss pie is an absolute dream! It takes such minimal effort but makes a perfectly impressive homemade pumpkin pie!

The beneficial ingredients here are sweetened condensed milk and a pumpkin pie spice blend. These slim down the ingredient count, plus who doesn't love sweetened condensed milk anyway? It's such a treat.

It starts with a store-bought pie crust but if you'd prefer you could always swap that out for homemade. If doing so I'd just recommend partially blind baking first so crust doesn't end up soggy, store-bought crusts tend to bake up nicely without this extra step.

This traditionally flavored pie is perfectly pumpkin-y, deliciously spiced, has just enough sweetness, and includes a nice flakey crust to enclose it.

It's worthy of a holiday celebration and no one needs to know just how easy it was for you to prepare.

Just don't forget the billowy, sweetened whipped cream for topping. I'd say that's an absolute must for a pumpkin pie garnish it adds that creamy crowning finish that pairs beautifully with the pie.

Easy Pumpkin Pie Ingredients

See below for printable recipe with full amounts.

Store-bought uncooked pie crust: I prefer a refrigerated pie crust here but a frozen deep dish pre-shaped pie crust will work too. Just thaw according to directions.

Canned pumpkin: Only use canned pumpkin here not pumpkin pie filling.

Canned sweetened condensed milk: Classic pumpkin pie is made with evaporated milk and sugar but by using this ingredient you don't need separate ingredients. They are already combined into one.

Eggs: These will bind the ingredients together in the pie.

Pumpkin pie spice: You can make your own blend, see note below.

Salt: This will balance the sweetness and compliment the flavors of the pie.

How to Make Pumpkin Pie

Set oven rack in lowest position of oven and heat oven to 425 degrees.

Thaw the chilled pie crust according to package directions, unroll and then fit into pie dish. Decorate as desired (I fold edges under just barely and push edges between fingertips to create a wavy design).

In a mixing bowl whisk together pumpkin, sweetened condensed milk, eggs, pumpkin pie spice and salt until well blended.

Pour mixture into pie crust then wiggle to level. Set on a baking sheet. If you don't want the crust edges to get overly dark you can cover them with a ring of aluminum foil.

Transfer pie on baking sheet to oven and bake in preheated oven 15 minutes. Leave in oven, reduce temperature to 350 degrees and continue to bake until pie is nearly set (filling no longer wiggling when moved), about 35 to 40 minutes.

Transfer to a wire rack and let pie cool for at least 2 hours.

For a chilled pie cool at room temperature 1 hour and then in the fridge for 2 hours.

Helpful Pumpkin Pie Tips

Homemade pumpkin pie spice: If you don't have the blend you can create your own by mixing 1 1/2 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp ginger and 1/4 tsp cloves.

Keep crust from over-browning: Before baking I just take a large sheet of foil then cut a circle from the center that's just the width to cover those outer crust edges, then lay over pie crust (not touching filling and leaving a little room for it to expand). Then wrap under slightly so it doesn't move.

For a crisper pie crust: Bake a pie in the bottom rack of the oven so the bottom crisps up better. This is also helpful if you opt to not cover pie crust edges while baking, otherwise they'd definitely burn on a higher rack.

Bake on a baking sheet: I like to set the pie on a baking sheet to bake so fat drips from the pie crust don't burn at the bottom of the oven.

Don't use canned pumpkin pie filling: When making pumpkin pie never use canned "pumpkin pie filling" unless recipe clearly specifies pie filling. It has added sweeteners and spices and would throw a recipe off it its not intended to be used. It should not be used in this recipe.

Frequently Asked Questions

Homemade pumpkin puree will work well in place of canned in pie too as long as it is drained of excess liquid in a sieve.
Can I use homemade pumpkin puree for pumpkin pie?
The pie should not be jiggling when wiggled. The filling should appear nearly set, mostly puffed throughout but just slightly lower in the center.
How can you tell when it's done?
Yes homemade pumpkin pie should be stored in the refrigerator as it is an egg based custard type pie. Commercially produced pies may not need to be as they contain preservatives.
Does pumpkin pie need to be refrigerated?
This homemade pumpkin pie should keep in the fridge for about 3 days.
How long does it keep?
Yes pumpkin pie does freeze well for up to 3 months. Just wrap in foil and store leftovers in an airtight container.
Can you freeze pumpkin pie?
Unfortunately no. Pumpkin pie is a dessert and doesn't fall under the "healthy" category as it does contain a fair amount of sugar, refined flour, and fats. You can however make healthier variations with real maple syrup and whole grain crust.
Is it healthy?
More Delicious Pie Recipes to Try

16 Quick & Easy 30 Minute Recipes! (plus weekly recipe updates)

Easy Pumpkin Pie

Homemade pie doesn't get any easier than this! This stream-lined pie is made with just 5 ingredients (and a little salt) and the final outcome is undoubtably satisfying and has all those sweetly spiced autumnal flavors we love!

* Percent Daily Values are based on a 2000 calorie diet.

Set oven rack in lowest position of oven and heat oven to 425 degrees.

Thaw the chilled pie crust according to package directions, unroll and then fit into pie dish. Decorate edges if desired (I fold edges under just barely and press edges between fingertips to create a wavy design).

In a mixing bowl whisk together pumpkin, sweetened condensed milk (scrape in any excess from can), eggs, pumpkin pie spice, and salt until well blended.

Pour mixture into pie crust then wiggle to level. Set on a baking sheet. If you don't want the crust edges to get overly dark you can cover them with a ring of aluminum foil.

Transfer pie on baking sheet to oven and bake on lowest rack in preheated oven 15 minutes. Leave in oven, reduce temperature to 350 degrees and continue to bake until pie is nearly set (filling no longer jiggles when moved), about 35 to 40 minutes.

Transfer to a wire rack and let pie cool at least 2 hours before slicing. For a chilled pie rest 1 hour at room temperature and then 2 hours in the fridge.

*If you want to use this making a homemade pie crust that is just fine. I recommend partially blind baking it first as homemade crusts are more likely to come out soggy if not partially baked first with wet fillings.

*You can also use a blend of spices in place of pumpkin pie spice. Use 1 1/2 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp ginger and 1/4 tsp cloves.

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Easy Pumpkin Pie Recipe - Cooking Classy

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The easiest pumpkin pie recipe! Made with just 5 ingredients: pie crust, canned pumpkin, sweetened condesned milk, eggs and pumpkin pie spice.

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Regular Onigiri but with a mystery filling inside that could be bad or good. It could be really bad or really good. Sort of like that bean boozled game.

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Birria tacos are hands down the craziest tacos ever. Birria. Melted cheese. Fried tortillas. Onions. Cilantro. Lime. Amazing.

And all that gets dipped in an unbelievably delicious sauce. That's the consomé. It's just diabolical.

Think I'm overselling? I don't. Birria tacos are a thing for a reason. A very good reason.

Birria tacos start with birria de res con consomé

I love all Mexican food. But I don't think there's anything that can quite touch a good birria de res. Barbacoa comes close. Cochinita pibil does too. A really good mole is hard to beat.

But a well executed birria de res con consomé is a cut above. Serious, serious business.

If you've never tried it think about the best chili you've ever had. Now think of the best stew you've ever had.

Put those concepts together and you'll start to have an idea what birria de res is all about. It's a fairly demanding recipe. But so worth it.

Ever eat something that made you lick the plate? This is in that class. Lick the plate. Lick the spoon. I'd stick my head in the pot if I could make it fit.

The beef is wonderfully seasoned. But it's the consomé that makes it what it is. A mix of guajillo, ancho and morita chilies. Really good beef stock. Tomatoes. And the flavour of the beef.

Now imagine if you took that and make birria tacos? That's magic in a tortilla.

The quesa taco is some kind of genius

Birria tacos came out of Tijuana. Made it big in Los Angeles. And now the word is spreading around the world. They call it the quesa taco. Because it's somewhere between a taco and a quesadilla.

Regular birria tacos takes everything nice and slam it into one bite. One glorious, wonderful bite. I'm a huge fan.

When you put the whole quesa taco thing on top though? That's a culinary experience.

Imagine for a second.

Take a nice fresh corn tortilla. Dip it into the chili broth from the birria de res. The sauce I'd lick off your plate in front of my mother.

Fry that dipped tortilla. So it's a bit crispy.

Add some cheese. Gooey melted cheese. I could stop here and it would rock my world. But it's just getting started.

Top the cheese with beef. Drizzle it with bit of sauce. Fold it over and fry it a bit longer. So it gets that perfect - not quite crunch - toothy goodness.

Think that's off the scale? Read on. There's more. Told you this was diabolical.

It's the consomé dip makes this one crazy taco

Take that crispy, beefy wonderful taco. Dip it in the consomé. And put that in your mouth.

The sauce runs all over your hands. Down your face maybe. You lick your fingers. Maybe even the back of your hand. Not elegant. But so good.

Go ahead. Do it. Live large. It's good for the soul.

At the end you have a bowl of consomé. It might have a few sheds of beef in it from the taco. Or a bit of cheese.

That bowl of consomé is the final glory. The thing that pushes this right over the top. You drink the consomé. Truly decadent. Absolutely wonderful.

Birria tacos. Messy. Fun. Incredibly delicious. Everyone needs to try these. Buy them. Or make them. Just find a way to eat them. Your mouth will thank you.

birria tacos

Birria tacos con consomé is about the craziest taco ever invented

Keyword birria de res, birria tacos

Author romain | glebekitchen

Make your birria de res ahead of time

Birria de res is a braised beef recipe. It takes time. Hours. Don't think this is a 30 minute recipe start to finish. It's 30 minutes after you make your birria de res. That takes hours.

birria tacos - quesa tacos

Pre-heat your oven to 225F. You will need it to keep the tacos warm as you make them. Or you can just feed people as they come out of the pan. That's fun standing in the kitchen type dining with friends.

Figure out how many flat tortillas will fit in your pan(s). This is your "at a time" number. Now figure out how many folded over (look at the pictures) tacos will fit in your pan(s). This is your batch size. Your batch size number should be double your "at a time" number.

Separate (strain) your birria de res. Shed the beef if you haven't already. Thin your consomé. so it's about the consistency of whole milk. You should have lots. Keep your consomé warm in one saucepan. Keep the beef warm in another saucepan. You are ready to go.

If you are a semi-confident cook you can run two pans at once. It's not that hard. Non-stick is important for this recipe. I don't recommend non-stick often but this is one of those times.

Pre-heat your skillet over medium low heat. Film your non-stick skillet(s) with a little oil. Dip a tortilla in the consomé. You want it completely coated. Place it in the pan. Repeat until you have reached your "at a time" number.

Fry for one minute. Flip the tortillas (be careful not to tear them). Add about an ounce of grated/shredded cheese. Let it melt. That should take about 90 seconds to 2 minutes. Don't be tempted to crank the heat to speed this up. You don't want to burn the tortillas.

Once the cheese is melted you have decision to make. You can sprinkle a bit of onion and cilantro over the cheese so it's in the taco. Or you can leave it out at this point and just sprinkle it on the cheesy edge once it's cooked. Or both. Up to you. I've tried it different ways and I don't have a strong preference. It's hard not to make this taste incredible.

After you have made the decision add enough birria beef to cover one half of the tortilla. Don't look at the picture where I put it in the middle. I wasn't thinking - just wanted a nice picture. My bad there. Sorry.

Drizzle a bit of consomé on the beef and fold the side without the beef over the side that does. Think quesadilla here. Remove from the pan. Set aside and repeat the whole process.

If your pan is dirty wipe it out. A dirty pan make tortillas stick. Sticking tortillas rip. Ripped tortillas make grumpy cooks. So wipe out your pan. And be happy.

At this point you will have one of your batches done. Set that aside and repeat the whole process again. And again. Until it's all done.

You want to move fairly quickly at this point. Return one batch to the pan to warm through. Transfer that batch to the oven. Repeat until your last batch is in the pan. That batch doesn't go in the oven. Pull the rest of them from the oven and serve.

To serve place two tacos on the plate. Serve with a small bowl of consomé and a lime wedge or two. Tell your guests to dip the taco in the consomé and then take a bite. Dip again. Another bite. Like a beef dip sandwich done Mexican style. Messy. Delicious. Fun.

You need to make birria de res before you can make these tacos. That takes time. Plan ahead. Make the birria de res the day before...

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birria tacos con consomé - glebe kitchen

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Birria tacos are hands down the craziest tacos ever. Birria. Melted cheese. Fried tortillas. Onions. Cilantro. Lime. Amazing. And all that gets dipped in an unbelievably delicious sauce. That's the consomé. It's just diabolical. Think I'm overselling? I don't. Birria tacos are a thing for a reason. A very good reason.

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Best Homemade Churros Recipe {Traditional Spanish Dessert}

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Have you ever tasted authentic Spanish churros? If not, put them on your bucket list or make these homemade churros to satisfy your sweet tooth cravings right away! Churros are a typical Spanish dessert that can be bought and enjoyed all over Spain.

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Students receive a box of random ingredients and must create a dish using all of them within a set time limit.

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Pan-Seared Steak with Garlic Butter Ethan Rey period 2

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Pan-Seared Steak with Garlic Butter Ethan Rey period 2

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https://www.google.com/search?sca_esv=1e00339692c3f929&sca_upv=1&q=ribeye+steak+recipe&tbm=isch&source=lnms&fbs=AEQNm0DrTR52rgbtMpR539hbBsEHk7I0rRN9NqJUdEX_lxJRC-CA1sV5Bnrfcnda-7F8DynF7y4-foh-0g9DhwF11Y3HqLgetvFDAX1gqeee3P4xVn4jbshR0hDF2r20Gzgd17UqVMEE7FhgRq0AnxcOweXMzqcS-T-HOZC5rKrjekcWXTs46HK54s3GS8JkR_EzH1qXSDBD7xLPMJe1OIlzA6f_3w_L6Q&sa=X&sqi=2&ved=2ahUKEwiGgZCGu_eHAxXMKkQIHc5BA6wQ0pQJegQIDhAB&biw=1470&bih=737&dpr=2&safe=active&ssui=on#imgrc=sX5z397Y2i7HVM

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I have shared a whole lot of brownie recipes over the years. Almost 40 to be exact!

Between all that brownie baking and completing my Ultimate Brownie Guide I'm pretty much your go-to brownie expert for the best brownie recipe. Really, I should put that on my business card.

But what I realized in looking at all those brownie recipes is that I've never shared a CHEWY brownie recipe. Sure, my Ultimate Brownies have a good level of chewiness. But they're also very rich and fudgy. So these Chewy Brownies have been a long time coming. If you love box mix brownies, you'll love these both for their chewiness and for how easy they are. Much quicker and easier than my Ultimate Brownies!

I think if you read some of the comments for these best homemade brownies below you'll want to make this recipe ASAP. Just see what Susan said:

" These are the BEST brownies ever! My husband says that in the 31 years we've been married and I've been baking these absolutely his favorite of all time. "

The Kitchn recently tested this Chewy Brownie recipe, with author Grace Elkus raving about how quick and easy this recipe is! She says the brownies "form a shiny, crackly top as promised. Each square is thick and decadent, with melty chocolate chips studded throughout." Thanks so much to Grace Elkus and The Kitchn team for trying this recipe.

Bon Appétit also recently used this Chewy Brownie recipe as part of their research in their quest to create a perfect brownie. Thanks so much to Chris Morocco and the Bon Appétit team for including us!

How to Make Chewy Brownies

Let me explain exactly what makes these brownies so chewy and easy. You can skip this if you don't care WHY these brownies are the way they are and you just want the printable recipe asap.

Chocolate & Cocoa Powder

Unlike my Ultimate Fudgy Brownies, which utilize two types of melted chocolate, these brownies get their main chocolate flavor from cocoa powder with semi-sweet chocolate chips stirred into the batter. Cocoa powder definitely yields a chewier brownie and has a flavor reminiscent of boxed brownies.

The photos on this post show what the brownies look like if you use regular unsweetened cocoa powder. In the recipe video, I used Hershey's Special Dark cocoa powder. It gave the brownies an ultra dark chocolaty appearance with a little less sweetness.

Since creating this video, however, Hershey's has changed the formula of that specific cocoa powder to a Dutched cocoa powder. I recommend sticking with a natural cocoa powder, such as Ghirardelli Cocoa Powder or Penzey's Natural Cocoa Powder, for best results. Learn more about the differences between Dutch-process cocoa powder and natural cocoa powder here.

Feel free to fold in any kind of chocolate chips you want from dark chocolate or milk chocolate, but semisweet is my favorite. Whatever you do, don't skip the chocolate chips! They help to develop that shiny crust on top of brownies.

Fat

With any cocoa powder-based brownie recipe, we need quite a bit of fat to prevent the cocoa powder from drying the brownies out and making them crumbly. In looking at what makes box mix brownies so chewy, it appears that the combination of saturated (solid) fats and unsaturated (liquid) fats is the winning answer. According to Cooks' Illustrated, boxed brownies have the saturated fat component covered which is why you add oil (unsaturated) to the mix. I opted for a combination of melted butter and vegetable oil for the best marriage of taste and texture.

Make sure your vegetable oil is fresh to avoid any off flavors and use unsalted butter so you can fully control the level of saltiness. I haven't tested these brownies with canola oil.

For a full breakdown on these two types of fats and how they affect flavor, tenderness, and texture, check out my Butter vs. Oil in Baking article. There are lots more side-by-side comparisons like this one (and not just with brownies!):

Sugar

I stuck with granulated sugar here because although I love the taste of brown sugar, I didn't want to add any more moisture (brown sugar contributes more moisture due to the molasses that's added in) to these already very moist and rich brownies. Too much moisture creates brownies that have lots of holes on top instead of that shiny tissue thin crust.

Eggs

2 large eggs is pretty standard for an 8 by 8-inch brownie recipe, but I just had to add in an egg yolk for the extra dose of chewiness and richness it gives. The protein and the fat in the egg yolk helps achieve those textures. We use cold eggs, instead of room temperature, to prevent the brownies from doming and to increase moisture with a tighter crumb texture.

Flour

All-purpose flour is the way to go here, cake flour makes these brownies way too tender and light. We can achieve enough chewiness without having to use bread flour, which can prevent an extra trip to the store for a lot of people. To make chewy AND fudgy brownies, we only need to use a little bit of flour. Any more flour will create drier or cakier brownies. If you want to be super accurate and weigh your flour, 1/2 cup equals 63 grams or 2.25 ounces. Check out my How to Measure Flour article for step-by-step instructions for weighing dry ingredients using a digital scale.

If you live in a very humid environment, or really dislike any kind of "greasiness," you may want to add an extra 2 tablespoons of flour to your brownie batter mixture.

Leavener

With my brownie recipes, I usually prefer a very small amount or no chemical leavener (baking soda or baking powder). The reason is because I like brownies to be very rich and on the denser side, not even remotely cakey. Since they lift and give a lighter airier texture to baked goods, we're only using 1/8 teaspoon baking soda here for just enough leavening to get a nice thick texture.

Cornstarch

This little secret ingredient really helps to improve the texture of these brownies so they're that much closer to the box mix kind. 1 tablespoon of cornstarch makes the brownies thicker and improves that crust on top.

Make sure to measure correctly, and don't skip this ingredient! When shooting the photos for my article on how to make brownies with a shiny, thin crust, my food photographer captured the shocking differences between a batch made with 1 tablespoon of cornstarch vs brownies made with an accidental amount of 1 teaspoon cornstarch. The bottom brownies also had no chocolate chips. Take a look:

Can I Add Nuts to Brownies?

Yes! You can add 3/4 cup chopped walnuts or pecans. You can add them either in addition to the chocolate chips or in place of the chocolate chips. Just note if you remove the chocolate chips your crust on top may not be as shiny. For best flavor, try toasting the nuts on a lined tray in a 350°F oven for about 6 to 8 minutes, stirring once.

How Long to Bake Brownies:

Bake these brownies in a 325°F oven for about 30 minutes to avoid overbaking. There will absolutely be moist crumbs attached to a tester by the end of the baking time. That's what we want. Even after 30 minutes if the middle still seems too moist, just remove the brownies from the oven. Carry-over cooking, the residual heat of the oven and pan, will continue to cook the brownies.

Some readers have said their brownies were really undercooked after 30 minutes. I'm guessing they used a glass baking pan, which I DON'T recommend for this recipe. I recommend a metal baking pan like this one lined with foil or parchment paper. Learn more about the differences between Glass vs. Metal Baking Pans here.

Also, you might want to check your oven temperature with an oven thermometer as many home ovens run cold (especially when they say they've just preheated).

For best results, allow the brownies to cool completely before slicing and serving.

How to Store Brownies:

The brownies definitely taste best the day they are baked, but can be stored in an airtight container for up to 3 days at room temperature or up to 5 days in the fridge. They are even more fudgy when they're chilled.

Brownies Substitutions:

This brownie recipe is written exactly the way it is for very specific reasons, as noted in the explanations above. If you can't use one of the ingredients listed, take a look at my extensive brownie index for other options (including coconut oil brownies). If you try to reduce the sugar, use a sugar substitute, use a butter substitute, or make this recipe vegan the results will NOT be the same. Feel free to add in nuts, chips, toffee bits, or anything else to the batter (1/2 cup to 1 cup, depending on how much you'd like).
This recipe was originally published in 2017 and updated in 2021 with more tips and new photos. Photos by Ashley McLaughlin.
This recipe was the May 2021 pick for our monthly baking challenge! Every month you can join the challenge by baking the recipe and snapping a photo for a chance to win prizes! Learn more about my monthly baking challenges here. Check out everyone's brownies:

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Best Ever Chewy Brownies Recipe - Handle the Heat

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BEST Chewy Brownies are just as chewy as boxed brownies but packed with WAY more flavor. One bowl recipe, made in less than 1 hour!

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https://www.themediterraneandish.com/creamy-chicken-pesto-pasta/

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Classic New York Cheesecake (Tinsley Thap P.2)

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Classic New York Cheesecake (Tinsley Thap P.2)

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This post may contain affiliate links. Read my full disclosure policy.
Think making cheesecake is a challenge? Think again! This foolproof recipe delivers a cheesecake so dense, rich, and creamy, it rivals those from New York's most beloved delis-and it's easy enough for beginners to master.
Cheesecake has always been my husband Michael's absolute favorite dessert. I remember when I first met my future mother-in-law over 20 years ago, she told me the key to her son's heart was through his stomach-and he could be persuaded to do just about anything for a slice of NY cheesecake. Luckily, having just graduated from culinary school, I had a little advantage when it came to both winning his heart and perfecting my cheesecake! Now, I know that making cheesecake can seem a little intimidating. It's a custard dessert that requires careful baking in a water bath to prevent cracking and achieve the perfect consistency. But don't let that daunt you. With a few pointers and a tried-and-true recipe, which I'm happy to share with you, even beginners can whip up a dense, rich, creamy (and crack-free) cheesecake. This is a tradition-worthy dessert that rivals the best NY delicatessens. Who knows, maybe it will even help you win over someone special!

"I made this for my family at Christmas time and everyone LOVED it! I had never made a cheesecake before. The instructions were simple and easy for beginners. I am now tasked with making this for birthdays and holidays!"

What You'll Need To Make A Classic New York Cheesecake

This recipe makes a classic New York-style cheesecake with a buttery graham cracker crust and rich, dense filling made from cream cheese, eggs, sugar, sour cream, vanilla, a hint of lemon, and a few tablespoons of flour.

Cream cheese is the key ingredient, so I recommend using a good brand, like Philadelphia. Though it is used most often as a spread for bagels, cream cheese is used to make many wonderful desserts, like no-churn ice cream, trifles, and frosting.

Flour might seem like an unusual addition-not all cheesecake recipes incorporate it-but it's the secret to success. A little starch helps prevent the cake from cracking and also makes the filling lighter and fluffier.

Key Equipment

You'll need a 9 or 10-inch springform pan and 18-inch heavy-duty aluminum foil. The springform pan features sides that can be removed from the base, so you can release the cake easily without having to flip the whole pan over (this would be a disaster with cheesecake). Springform pans, however, are notorious for leaking. Since the cheesecake bakes in a water bath, the foil prevents the water from seeping in during baking. If you'd like to try another technique that doesn't require wrapping the pan in foil, you can place your springform pan inside a larger cake pan (see how it's done here) or purchase a silicone wrap for your pan.

You will also need an electric mixer for whipping up the batter and a large roasting pan for the water bath.

Step-by-Step Instructions

Step 1: Preheat the Oven and Prep the Pan

Preheat the oven to 375°F.

Wrap the springform pan with one large piece of heavy-duty aluminum foil, covering the underside of the pan and extending all the way to the top. Repeat with another sheet of foil for insurance. Spray the inside of the pan with nonstick cooking spray.

Step 2: Make the Graham Cracker Crust

In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and salt.

Stir until well combined.

Press the crumbs into an even layer on the bottom of the prepared pan. Bake the crust for 10 minutes, until set. Remove the pan from the oven and set aside. Reduce the oven temperature to 325°F.

Step 3: Make the Cheesecake Batter

In the bowl of an electric mixer fitted with the paddle attachment or beaters, combine the cream cheese, sugar, and flour.

Beat on medium speed until just smooth, about 1 minute. Scrape the bottom and sides of the bowl to be sure the mixture is evenly combined.

Add the vanilla, lemon zest, lemon juice, and salt; beat on low speed until just combined.

Add the eggs, one at a time, mixing on low speed until incorporated, scraping the bowl as necessary.

Mix in the sour cream.

Make sure the batter is uniform but do not over-mix.

Pour the batter on top of the crust.

Step 4: Bake

Set the unbaked cheesecake in a large roasting pan. Pour boiling water into the roasting pan until it comes about one inch up the side of the cake pan. The water bath (also called a bain marie) regulates the temperature and keeps the cheesecake baking at an even, low heat. The steam/humidity created by the water bath also protects the cheesecake from drying out and cracking.

Bake until the cake is just set, 1 hour and 30 minutes to 1 hour and 45 minutes. The cake should not look liquidy at all but will wobble just a bit when the pan is nudged; it will continue to cook as it cools.

Step 5: Cool

Carefully remove the roasting pan from the oven and set it on a wire rack. Cool the cheesecake in the water bath until the water is just warm, about 45 minutes. Remove the springform pan from the water bath, discard the foil, and transfer the cheesecake to the refrigerator to cool for at least 8 hours or overnight.

Remove the sides of the springform pan. You can serve the cheesecake right from the base of the springform pan. Or, if you'd like to transfer it to a serving platter, run a long, thin spatula between the crust and the pan bottom, and then use two large spatulas to transfer the cheesecake to a serving dish. Slice with a sharp knife, wiping the knife clean between slices. Serve with berry sauce, if you like.

video tutorial

You May Also Like

Classic New York Cheesecake

Think making cheesecake is a challenge? Think again! This foolproof recipe delivers a cheesecake so dense, rich, and creamy, it rivals those from New York's most beloved delis-and it's easy enough for beginners to master.

Ingredients

For the Crust

For the Filling

Instructions

For the Crust

1. Preheat the oven to 375°F and set an oven rack in the lower middle position. Wrap a 9- or 10-inch springform pan with one large piece of heavy-duty aluminum foil, covering the underside and extending all the way to the top so there are no seams on the bottom or sides of the pan. Repeat with another sheet of foil for insurance. Spray the inside of the pan with nonstick cooking spray.

2. Make the crust: In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and salt. Stir until well combined. Press the crumbs into an even layer on the the bottom of the prepared pan. Bake the crust for 10 minutes, until set. Remove the pan from the oven and set aside.

3. Reduce the oven temperature to 325°F. Set a kettle of water to boil.

4. Make the batter: In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat the cream cheese, sugar, and flour together on medium speed until just smooth, about 1 minute. Scrape the bottom and sides of the bowl to be sure the mixture is evenly combined. Add the vanilla, lemon zest, lemon juice, and salt; beat on low speed until just combined. Add the eggs, one at a time, mixing on low speed until incorporated, scraping the bowl as necessary. Mix in the sour cream. Make sure the batter is uniform but do not over-mix.

5. Check to make sure your oven has cooled to 325°F, then set the cheesecake pan in a large roasting pan. Pour the batter on top of the crust. Pour the boiling water into the large roasting pan to come about 1 inch up the side of the cake pan. Bake until the cake is just set, 1 hour and 30 minutes to 1 hour and 45 minutes. (If the cheesecake starts to look too golden on top towards the end, cover it loosely with foil.) The cake should not look liquidy at all but will wobble just a bit when the pan is nudged; it will continue to cook as it cools. Carefully remove the roasting pan from the oven and set it on a wire rack. Cool the cheesecake in the water bath until the water is just warm, about 45 minutes. Remove the springform pan from the water bath and discard the foil. If necessary, run a thin-bladed knife around the edge of the cake to make sure it's not sticking to the sides (which can cause cracks as it cools), then cover with plastic wrap and transfer to the refrigerator to cool for at least 8 hours or overnight.

6. For serving: Remove the sides of the springform pan. Serve the cheesecake right from the base of the pan; or, to transfer it to a serving platter, run a long, thin spatula between the crust and the pan bottom, and then use two large spatulas to carefully transfer the cheesecake to a serving dish. Slice with a sharp knife, wiping the knife clean between slices. Serve with berry sauce, if you like.

7. Make Ahead: The cheesecake can be made and stored in the springform pan in the fridge, tightly covered with plastic wrap, up to two days ahead of time.

8. Freezer-Friendly Instructions: The cheesecake can be frozen for up to 3 months. To freeze, place the cake in the freezer briefly, unwrapped, to firm it up. Then double-wrap it tightly with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw in the refrigerator the night before you plan to eat it.

9. Pro Tip: Springform pans are notorious for leaking. Since a cheesecake bakes in a water bath, the foil prevents the water from seeping in during baking. Please do not attempt to use standard 12-inch (30cm) aluminum foil - you can't have any foil seams on the bottom or sides of the pan. No matter how well (or how many times) you wrap the pan, if there are seams exposed to the water, the water will find a way in. Even when wrapped properly, you can occasionally get some condensation inside the foil. If this happens, don't worry - the crust is likely just a bit moist around the edges. Simply remove the sides of the springform pan before refrigerating and let it dry out in the refrigerator.

Nutrition Information

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In a halloween, Making a fun dinner for family before trick-or-treating is cool. This spider taco ring is a hit with the kiddos and adults!

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This is the BEST Seafood Boil recipe you can whip up right at home, y'all. It's loaded with jumbo shrimp, crab, andouille sausage, potatoes, eggs, and corn on the cob that's simmered in a flavor-filled broth of cajun spices and aromatics. All that hearty goodness gets drowned and smothered in an epic garlic butter sauce. This finger-licking-good seafood boil recipe is an easy meal that serves a crowd!

Mmmhmmm, seafood boils just cannot be beat, especially during these summer months. The delicious mess of seafood, sausage, potatoes, and corn all drenched in sauce and dripping from your fingertips...whew. The entire experience is so much fun and so dang good huh. Buckle up and let's get into this recipe!

Cajun Seafood Boil w/ Garlic Butter Sauce 😋

This easy to make boil is brimming with all the meaty, hearty bites like andouille, shrimp, and crab. And then there's filling elements like potatoes, corn, and hard-boiled eggs to amp up the fullness of it all. In my honest opinion, a seafood boil is questionable if it doesn't include big flavor and spices- just keeping it real. You'll love the heaps of flavor from Cajun seasoning and Old Bay spices all throughout: in the boil itself and in the luscious garlic butter sauce, swoon.

⇢ Whether it's this miso shrimp scampi, my mahi mahi w/ butter sauce, or this dreamy, soul-hugging Cajun gumbo, I just love me some seafood dishes!

Seafood Boil Recipe Highlights

⇢ First, let's discuss some main highlights that you'll appreciate here:

SOOO EASY, YAY: One of my favorite things about a seafood boil is how effortless they are when it comes to cooking. Plus, there's also very little hands-on work you'll have to do here: it's what I call a low-effort, high reward recipe! Therefore, it makes this Cajun seafood boil clutch for busy weeknights, entertaining, and everything in between. Yes, indeed.

LIP-SMACKING FLAVA: Over on this corner of the internet, there's no skimping on flavor. The seafood boil ingredients cook up in a well-seasoned and extra flavorful boil broth. Next, that same boil is smothered in a flavor-filled garlic butter sauce that'll make you wanna do a little jiggy-jig, ayyeee.

PERFECT FOR GATHERINGS: The summer is all about having cookouts, hanging with your family + friends, and connection galore. Well, a good ole seafood boil screams community and social gatherings, y'all. This recipe is the quintessential, communal meal to devour with a cozy group! 🫶🏾

Ingredients Needed For This Recipe:
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

For the Cajun seafood boil: Water, beer (optional), Cajun + Old Bay seasoning, hot sauce, onion, lemon, andouille sausage, baby potatoes, snow crab leg clusters, large shrimp, corn on the cob, and hard-boiled eggs (optional).

For the garlic butter sauce: Butter, garlic, lemon juice, Cajun + Old Bay seasoning, chopped parsley, smoked paprika, and hot sauce.

What's The Key To A Good Boil?

Excellent question, let's talk about. The key to a really phenomenal seafood boil is to make the liquid as flavorful as possible, friends. Without that deep penetrating flavor the ingredients will be bland and sad, oof. Beer is one of the elements that adds a little razzle dazzle to enhance the boil broth. In addition to the beer, plenty of spices and aromatics make the liquid sing in flavorful notes. However, if beer is not your thing, you can surely proceed without it, too.

⇢ I recommend using lagers, IPAs, or pilsners for choices of beer! 👍🏾

How To Make This Cajun Seafood Boil:
(Note: please see the recipe card directly below for the complete written instructions.)

1. Prepare the boil. In a large stockpot over medium-high heat, combine the water and beer (if using). Bring the liquid to a boil. Season the boil with the Cajun seasoning, Old Bay seasoning, and a few dashes of hot sauce- to taste. Add the sliced onion and lemon wedges into the pot. Stir to combine and let the mixture boil for 15 minutes.

2. Add the andouille & potatoes into the pot, stirring well. Let the andouille and potatoes cook for 15-20 minutes, until the potatoes are fork-tender.

3. Add the seafood & corn. Nestle the snow crab clusters into the pot along with the shrimp and corn on the cob. Continue boiling for another 5-7 minutes, cooking until the shrimp is pink. Meanwhile, make the sauce.

4. Make the garlic butter sauce. On a separate burner, in a small saucepan over medium heat, combine the butter, garlic, lemon juice, Old Bay seasoning, parsley, Cajun seasoning, smoked paprika, and hot sauce- to taste. Stir and simmer the sauce until the butter melts and the sauce is well combined, about 5-7 minutes.

5. Assemble cajun seafood boil with sauce. Line an extra large baking sheet with newspaper or foil/parchment paper. Use a spider strainer to remove the seafood boil contents from the pot and place onto the prepared baking sheet along with the hard boiled eggs (if using). Pour the garlic butter sauce over the seafood boil ingredients and toss to coat.

6. Serve this Cajun seafood boil immediately as-is on the baking sheet or divide the boil onto individual plates to serve if you prefer. Enjoy!

FAQs & Tips + Tricks For Recipe Success
Here's some extra tidbits & more information about this seafood boil recipe:

Use an extra large pot: Seafood boils require cooking in a very large pot because once the liquid and food is added, the pot will be very full. I use my largest dutch oven (it's about 9 quarts). Any super big stock pot or dutch oven is recommended for all the ingredients to fit nicely.

Beer replacement: Great alternatives to using beer include chicken broth/stock or any nonalcoholic beer as an easy substitute.

Cajun seasoning: This type of seasoning is a blend that contains salt, red pepper, black pepper, garlic, and more. Brands like Slap Ya Mama or Tony Chachere's stay in my kitchen pantry for all that Cajun-forward flava!

Old Bay seasoning: Seafood and Old Bay are like besties, it just is what it is. This well-known seafood staple is another seasoning blend that contains celery salt, pepper, and paprika to name a few.

Andouille: This is pre-cooked sausage and comes packed with a touch of heat (it's smoked, nicely seasoned, and a staple among Cajun cuisine), but you can also use any other smoked sausage that you favor. Kielbasa or beef sausage make great substitutes for andouille.

Potatoes: Use any small/baby potato variety. Red potatoes are common for seafood boils, but I love baby Yukon gold potatoes for their buttery flesh- either one or a combination of both is nice as well!

Shrimp: I recommend using colossal shrimp or jumbo shrimp for this Cajun seafood boil. In fact, I typically grab super jumbo tiger shrimp that's deveined with the peel still on. Peel-and-eat, big shrimp works beautifully here as it delivers meaty, plump bites of shrimp that's more flavorful.

Types Of Seafood For Seafood Boil

The types of seafood called for in this recipe will guide you on a really good seafood boil session, but you can also deviate and customize it to your liking! My Cajun seafood boil calls for snow crab clusters and shrimp- more options such as mussels, clams, other crab varieties (king crab legs, Dungeness crab, etc.), crawfish, and lobster tails all work well in seafood boils. Just use about 2 - 2 ½ pounds of your favorite seafood in the boil (make sure the crab you select is pre-cooked!). You can use frozen seafood just fine in this recipe, too.

⇢ It's important to note that not all seafood cooks at the same rate, let's look into some cooking time frames for specific seafood:

Pre-cooked crab: 5-7 minutes (maybe 1-2 minutes longer for bigger pieces)

Crawfish: about 4-5 minutes for small ones

Mussels & clams: about 5 minutes or until the shells open up

Lobster tails: about 5-6 minutes for a 5-6 ounce tail (or look for the lobster shell to turn bright red with opaque flesh)

How To Serve Your Cajun Seafood Boil

Seafood boils are traditionally served by emptying the ingredients onto a newspaper-lined table. Pour the buttery sauce over the goods and then everyone just goes after whatever they desire. It's quite chaotic and fun in the very best way! Additionally, it makes the clean-up much easier. However, I like to serve it on an extra large baking sheet or platter. Everything is more contained and the garlic butter sauce doesn't soak into the newspaper.

Summer is here and this Cajun Seafood Boil needs to be enjoyed by you and all of your peeps, everyone's gonna love! Be sure to tag @butterbeready in your BBR recipe creations, I sure love to see it when you do. Until next time! 🤟🏾

More Southern-inspired eats you can't miss:

Cajun Seafood Boil with Garlic Butter Sauce

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Cajun Seafood Boil with Garlic Butter Sauce

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The BEST Seafood Boil loaded with shrimp, crab, andouille, potatoes, eggs, and corn on the cob and drowned in an epic garlic butter sauce!

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Original Italian Recipes By GialloZafferano

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The classic tiramisu is the Italian dessert par excellence, one of the most delicious and well-known in the world. Mascarpone cream and coffee ladyfingers!

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I miss Wingstop. I haven't had it in a while and there isn't one near me. Well I mean the closest one is like 30 minutes away, I guess it's not that far from...

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https://www.aspicyperspective.com/make-best-potato-salad-recipe/

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Students can participate in a "3-Ingredient Cooking Challenge" where they create a simple dish using only three ingredients. Students can pick 3 ingredients and cook to present for taste.

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both fast-ish and easy

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These easy zucchini fritters include crispy brown edges, a tender inside, and they’re a super fun way to get your veggies in!

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Louisiana sea food boil (Dom DeGuzman) p.2

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Louisiana sea food boil (Dom DeGuzman) p.2

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https://www.butterbeready.com/seafood-boil-with-garlic-butter-sauce/

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Creamy garlic butter shrimp pasta is an elegant pasta dish with big flavors! It's so quick and easy, and perfect for a weeknight dinner as it's ready in just 15 minutes. Serve this for a Romantic date night, for a special occasion, or as a family meal. Either way, everyone will love it!

Succulent butter and garlic infused shrimp sizzling in a flavorful cream sauce, tossed with perfectly cooked pasta. This is where every pasta lovers' dream comes true ❤️

The idea of this shrimp pasta came after one night when I decided to add shrimp to my garlic butter pasta for dinner, I also had some cream that I needed to use up, so I added a splash of cream for extra creaminess and richness, and this perfect recipe was born!

It's SO simple, but when you serve it to someone you love, it will look like you put a lot of effort into making this dish. The flavor of this garlicky shrimp pasta and the cream sauce is just incredible, and the textures are perfect!

This creamy shrimp pasta is indulgent but not too heavy. And it's much healthier than what you'd get at a restaurant, I mean, we all know that restaurant food is so good because it's LOADED with butter, oil, and salt. But this recipe is lighter, healthier, and still tastes amazing!

If you're looking for more creamy pasta recipes, check out my creamy lemon pasta. It's SO good!

Shrimp Pasta Ingredients

Here's what you'll need to make this simple but elegant creamy shrimp pasta:

Shrimp - Use good quality raw frozen shrimp that is peeled, or peel and devein it yourself. Any size of shrimp works here as long as you don't overcook it. If you have cooked shrimp in the fridge, you can also use that. I have a full tutorial on how to poach shrimp and serve it with a homemade cocktail sauce. If you have leftovers, they're great for this pasta dish!

Olive oil, butter, and garlic - this is where most of the flavor comes from.

Pasta - any long strand pasta of choice, I went for linguine.

Cream - heavy cream (double cream in the UK) works best here, the fat content of heavy cream is emulsified with the reserved pasta cooking water, and creates a beautiful silky cream sauce that clings into the pasta. You can sub with half and half (single cream), but your sauce will be thinner and it will take longer to thicken.

Parmesan - get the best parmesan that you can get your hands on! It gives you that umami/savory flavor that you want in the sauce, and it also helps thicken the cream sauce.

Optional seasoning - I use homemade old bay seasoning because it works so well with seafood, and gives this pasta an extra flavor. You can also use cajun or smoked paprika if you like.

Salt, pepper, and parsley.

Complete list of ingredients and amounts can be found in the recipe card below.

How to Make Creamy Shrimp Pasta

1. In a medium-sized saucepan, boil water and salt it. Add your pasta, and cook according to the package instructions until al dente. When the pasta is cooked, reserve 1 cup of the pasta water and drain the pasta.

2. In a skillet over medium heat, melt the butter, and add olive oil. Cook the shrimp for a minute, then season with salt, pepper, and Old Bay Seasoning or paprika if using.

3. Continue to cook the shrimp until it's pink. Do this in batches if you're worried that you may overcook the shrimp. Remove the shrimp onto a plate and set aside.

4. In the same pan, melt butter and add garlic, cook for 30 seconds or until it's fragrant. Add the heavy cream, and with the spatula deglaze the pan.

5. Add parmesan, let it melt then loosen the sauce with reserved pasta water and allow to simmer for a minute. Taste the sauce and see if more salt and pepper is needed.

6. Toss the pasta with the sauce until it's well coated. Add the shrimp back in to reheat it gently, garnish with freshly chopped parsley and serve.

Top Tips

Cook the pasta until just al dente. You will toss the pasta with the sauce over a gentle heat, and you want to avoid getting overcooked pasta.

If you cook the shrimp from frozen, you will have liquid coming out and that's ok as it will take about a minute to simmer it down (not enough to overcook the shrimp). However, it's recommended to thaw the shrimp completely before cooking so it's as dry as possible for better results.

Don't forget to reserve about a cup of the pasta cooking water, it's quite starchy and great for loosening up the sauce. You will most probably need much less than a cup, but to stay on the safe side I always reserve 1 cup and drain the rest.

This pasta makes 4 normal servings, or 3 big ones.

Storage and Reheating Instructions

Fridge: Store in the fridge in a sealed container for up to 3 days.

Reheat: Reheat the pasta in a skillet over low-medium heat, and add a splash of water to loosen the sauce. Do the same if using the microwave.

Freezer: I don't recommend freezing this creamy shrimp pasta.

What to Serve with Garlic Shrimp Pasta

I like to serve this shrimp pasta with a simple side salad, or a homemade Caesar salad. Homemade breadsticks are perfect for soaking up the sauce, and roasted vegetables would be perfect. Depending on what vegetables you have, pick your favorite side dish here.

Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!

Creamy garlic butter shrimp pasta is an elegant pasta dish with big flavors! It's so quick and easy, and perfect for a weeknight dinner as it's ready in just 15 minutes. Serve this for a Romantic date night, for a special occasion, or as a family meal. Either way, everyone will love it!

Creamy garlic butter shrimp pasta is an elegant pasta dish with big flavors! It's so quick and easy, and perfect for a weeknight dinner as it's ready in just 15 minutes. Serve this for a Romantic date night, for a special occasion, or as a family meal. Either way, everyone will love it!

In a medium-sized saucepan, boil water and salt it. Add your pasta, and cook according to the package instructions until al dente. When the pasta is cooked, reserve 1 cup of the pasta water and drain the pasta.

In a skillet over medium heat, melt 1 tablespoon of the butter, and add olive oil. Cook the shrimp for a minute, then season with salt, pepper, and Old Bay Seasoning or paprika if using.

Continue to cook the shrimp until it's pink. Do this in batches if you're worried that you may overcook the shrimp. Remove the shrimp onto a plate and set aside.

In the same pan, melt the remaining butter and add garlic, cook for 30 seconds or until it's fragrant. Add the heavy cream, and with the spatula deglaze the pan.

Add parmesan, let it melt then loosen the sauce with reserved pasta water and allow to simmer for a minute. Taste the sauce and see if more salt and pepper is needed.

Toss the pasta with the sauce until it's well coated. Add the shrimp back in to reheat it gently, garnish with freshly chopped parsley and serve.

If you cook the shrimp from frozen, you will have liquid coming out and that's fine as it will take about a minute to simmer it down (not enough to overcook the shrimp). If possible, thaw the shrimp before cooking.

Don't forget to reserve about a cup of the pasta cooking water, it's quite starchy and great for loosening up the sauce. You will most probably need much less than a cup, but to stay on the safe side I always reserve 1 cup and drain the rest.

This pasta makes 4 normal servings, or 3 big ones.

Store in the fridge in a sealed container for up to 3 days.

Reheat the pasta in a skillet over low-medium heat, and add a splash of water to loosen the sauce. Do the same if using the microwave. I don't recommend freezing this creamy shrimp pasta.

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

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Creamy garlic shrimp pasta is an elegant pasta dish with big flavors! It's so quick and easy, and perfect for a weeknight dinner.

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You may also be wondering why the excitement for something that seems so basic? Well, is difficult to flavour a bake with Matcha given how sensitive and faint this flavour could be. Furthermore, not all Matcha powders could retain their colour and flavour after the baking process. Hence, I was glad to have found the right proportion of Matcha and the use of culinary Matcha here.

Furthermore, you may also consider substituting the Matcha for Hojicha or Green Tea. I have previously done a Hojicha Chocolate Chip Cookie Recipe too!

Here comes the important part of my sharing. While this recipe is rather straightforward, the balancing of flavours is not! You will need to add at least this amount of matcha or more. Additionally, it is not recommended for you to add even more chocolate as they can easily crowd out the faint Matcha flavour.

Otherwise, this Matcha Chocolate Chip Cookie Recipe is rather forgiving as you can see from the video.

Without further ado, the recipe!

Matcha Chocolate Chip Cookies Recipe
by Javier Tan September-17-2023

These chewy and fudgy Matcha Chocolate Chip Cookies are a dream come true for fans of both Matcha and Chocolate like myself! Easy and delish.

Ingredients (Recipe can be halved)

3/4 Cup or 200g of Butter, Melted and Cooled to Room Temp

1 Cup or 200g of Granulated White Sugar

2 Large Eggs, approx 55g ea inclusive of weight of shell

2 and 1/3 Cup or 280g of All-Purpose Flour, Sifted

Approx 1/3 Cup or 40g of Culinary Matcha Powder, Sifted

2 Tsps or 8g of Baking Powder, Sifted

Approx 2/3 Cup or 140g of Dark Chocolate Chips

Instructions

1. Pre-heat your oven to 160 degrees C and line your baking trays with parchment paper.

2. Firstly, whisk together the melted butter and sugar until well-incorporated.

3. Then, whisk in the 2 eggs.

4. Next, fold in the sifted dry ingredients (flour, baking powder, matcha powder) and chocolate chips.

5. Shape acordingly to how you would like it. I used an ice cream scoop to assist and placed them an inch apart.

6. Finally, bake for approx 8 - 11 minutes or until nicely golden brown around the edges while still green at the centre.

7. Set aside to cool.

8. Serve and enjoy!

Details

Notes:

1. If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my , Facebook Page, or 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!

2. Best eaten within 3 days as Matcha flavour can fade with time. Otherwise, can store at least a week at room temp.

3. Feel free to ask if you need help!

Enjoy!
- Bakeomaniac, Javier Tan

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Matcha Chocolate Chip Cookies Recipe - Baking Made Simple by Bakeomaniac

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These chewy and fudgy Matcha Chocolate Chip Cookies are a dream come true for fans of both Matcha and Chocolate like myself! Easy and delish.

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No-Bake Creme Brulee (Abigail T - Per 2)

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No-Bake Creme Brulee (Abigail T - Per 2)

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This elegant and impressive no-bake crème brûlée is easy enough to make at home.

Crème Brûlée is typically made by baking individual dishes of custard inside a water bath in the oven. It's smooth and silky, rich, and full of wonderful vanilla flavor- perfect for a special occasion! I love crème brûlée as much as the next gal, but even I don't want to put in all that effort. I'll leave that to fancy restaurants and pastry chefs.

Me? I'm sticking with this super easy, no-bake version. It's deliciously indulgent and done in half the time!

How do you make no-bake crème brûlée?

The main difference between this and the real thing is I've added extra thickener (both cornstarch and egg yolks) so that it won't require baking to set the custard. It's basically vanilla pudding, but once chilled and topped with its signature brûléed lid, you won't be able to tell the difference! It's rich, thick, and super creamy.

If you never thought you could make crème brûlée at home, I hope this recipe will change your mind. If you can separate eggs and stand at the stove and stir a pot, you can make this recipe!

What you'll need

The ingredient list is pretty basic:

Heavy cream

Whole milk

Granulated sugar

Vanilla bean or vanilla extract

Egg yolks

Cornstarch

Aside from standard kitchen tools like mixing bowls, spatulas and whisks, you'll also need:

Ceramic or porcelain ramekins, preferably wide and shallow

A kitchen torch (or see my tip below for an alternate method!)

baking tip:How to brulee

Shop tools for this recipe

Easy No-Bake Crème Brûlée
This recipe was originally published February 2014.

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Easy No-Bake Crème Brûlée - Completely Delicious

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This elegant and impressive no-bake crème brûlée is easy enough to make at home. Crème Brûlée is typically made by baking individual dishes of custard inside a water bath in the oven. It's smooth and silky, rich, and full of wonderful vanilla flavor- perfect for a special occasion!

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Sorry for shouting, but I'm so excited!! Ever since the first time I laid eyes on those giggly giant fluffy Japanese pancakes, I've been obsessed. We may or may not have been to almost every fluffy pancake place in Tokyo because of my obsession - here's a run down on the places we've been to. I love the way Japanese pancakes taste: light, airy, and oh so delicious.

The best part of going to the pancake places, aside from eating the pancakes, is that you get to watch them expertly shape, flip, and plate up serving after serving of fluffy goodness. It's nice to watch but also kind of awkward because I'm sure the pancake peeps don't really want anyone staring at them. I would have major anxiety if people were watching me do my job day after day after day.

Heck, I was anxious making these pancakes in the safety of my own home in my joggers and sweatshirt. It's a good thing I was in comfy clothes because these pancakes have been years in the making and to be honest, I failed a couple times before they came out just the way I wanted them.

Japanese pancakes: with or without mold?

The very first time I tried to do Japanese pancakes I did the ring mold version, but that just wasn't what I wanted. Then, a couple of years ago, I winged it and made some that tasted good, but weren't perfect, looks wise. (Update: I made the ones with molds and they are super tall and fluffy!) I kept meaning to perfect that recipe and put it up, but I kind of sort of *gasp* forgot about them. Just recently though, Mike mentioned that Pancake Day was coming up and I started thinking about pancakes again and here we are.

I tried to find the recipe that I was working on so many years ago but somehow it was gone so I gave up and just tried out a very popular google result. Sadly, I was seriously disappointed: too eggy and nothing like the pancakes I've had in Tokyo. They weren't even fluffy?! I just knew I had to get back the recipe that I started so many years ago so I asked Mike to help and lo and behold, it was there, on my computer. With tasty recipe in hand, I set out on making them even fluffier and went deep into fluffy pancake search mode and found a promising looking video.

I set out on making them even fluffier and went deep into fluffy pancake search mode

The recipe in the video is pretty much like mine, with just a few changes: I stabilized the egg whites with a bit of cream of tartar, decreased the baking powder, took out the vanilla and salt, and increased the sugar and cooking time. I guess when I put it like that, I changed the recipe quite a lot. I was super happy with the results: the pancakes came out super fluffy and tasted almost just like what I remember!

There are two key things you need to concentrate on if you want to make fluffy pancakes at home. One is the meringue - be sure that it's well developed but not over beaten. The second one is how you cook them. Most of the recipes I see online use either frying pans on low heat or the exact same machines that they use in Japan: flat griddles with giant lids.

My first couple of attempts were with a frying pan with a lid. These didn't work out for me - the heat of my gas stove, even on low, was too high. I don't have one of those fun griddles (even though I want one) so I went with what I found at home: my crepe pan! It has a super low setting that worked perfectly. I don't have a lid for it but my giant wok lid worked in a pinch. Fluffy pancake success! Serve them up with a dusting of icing sugar, whipped butter and maple syrup. You'll be in heaven.

What is a Japanese soufflé pancake?

A Japanese soufflé pancake is a pancake made using soufflé techniques. Egg whites are whipped up with sugar into a glossy thick meringue then mixed with a batter made with the yolks. Soufflé pancakes are incredibly popular in Japan.

Soufflé pancakes are fluffy, jiggly, sweet, soft, and so, so delicious. They taste like you are eating a sweet pancake cloud, with butter and syrup!

Soufflé pancake ingredients

You only need six ingredients to make soufflé pancakes.

1. Eggs. Eggs make up the bulk of the pancakes. It's best to use room temp eggs.

2. Sugar. Sugar adds sweetness. If you don't want to use sugar and make keto soufflé pancakes, you can substitute in something like Swerve for a sugar-free alternative.

3. Milk. Milk helps smooth out the pancake batter.

4. Flour. You need just the tiniest amount of flour to help your pancakes hold their shape. If you want to make keto soufflé pancakes, use superfine almond flour.

5. Baking powder. Baking powder is what makes the pancakes rise tall and fluffy.

6. Cream of tartar. Cream of tartar is a stabilizer that will help your egg whites whip up to their potential. Stable fluffy egg whites are the key to successfully making soufflé pancakes. If you don't have cream of tartar, you can sub in 1/2 teaspoon of lemon juice.

How to make fluffy Japanese pancakes

1. Mix. Mix the egg yolk and sugar until frothy, then mix in the milk. Sift in the flour and baking powder, making a smooth batter. Set aside.

2. Whip. Make the meringue by beating together sugar, egg whites, and cream of tartar. When the egg whites hold their shape and are stiff and glossy, they're ready.

3. Incorporate. Fold the egg yolk batter into the whites, being careful not to deflate.

4. Cook. Heat up a pan (or a crepe maker) on very, very low heat. Lightly oil the pan then scoop out a large dollop of batter, cover and cook for 4-5 minutes. Remove the lid then pile some more batter on and add a couple drops of water. Cover and cook. When the bottoms are golden, very carefully flip, add a couple more drops of water, then cover and cook. Remove from the pan and enjoy immediately with butter, syrup, and powdered sugar. The pancakes will deflate as they cool down.

Japanese pancakes FAQ

There are two culprits for flat pancakes: your meringue wasn't strong enough or you over mixed the meringue and egg yolk batter. The meringue is key to making fluffy pancakes so make sure that they hold a stiff peak. Over mixing can lead to deflating the pancakes as well, so do a gentle scoop and fold motion when mixing together the whites and yolks.

All soufflés deflate eventually. The reason why soufflés are so fluffy is the hot air that's trapped inside. When soufflés cool down, the hot air inside escapes, leaving your pancakes less fluffy. Unfortunately there's no beating science. The key is eating them right away!
Why are my pancakes flat?
Make sure your utensils are COMPLETELY clean and there is absolutely no oil or fat residue on your whisk or bowl. If you break your yolks as your separating the eggs the whites won't whip up. Use a stainless steel or glass bowl and make sure it's completely clean. Don't use silicone or plastic bowls or utensils - even when they seem clean, there's a possibility of oily residue that will make it hard for your eggs to whip up properly. Whipping egg whites takes time, so don't be surprised if it takes a while for them to whip up.
Why are my pancakes fluffy then deflate?
This is THE best souffle pancake recipe, trust me. I've made so many successful soufflé pancakes now, I can pretty much start my own cafe and I want you to be able to soufflé pancake too. Hopefully this soufflé pancake recipe helps you live the cottagecore life with some home cafe vibes.

What to put on top of Japanese pancakes
How do I whip the egg whites?
I love Japanese pancakes best with butter and maple syrup but sometimes you just need toppings! If you're wondering what are the best toppings for Japanese pancakes, here they are!

Maple butter: mix 2 parts room temp butter with 1 part maple syrup

Whipped cream: whip 1/2 cup heavy whipping cream with 1.5 tbsp icing sugar until soft peaks form

Matcha whipped cream: whip 1/2 cup heavy whipping cream with 1.5 tbsp icing sugar and 1.5 tsp matcha powder until soft peaks form

Whipped cheesecake: whip 1/4 cup heavy whipping cream with 1/4 cup cream cheese, 1/4 cup marscapone and 2 tbsp icing sugar

Tiramisu: marscapone whipped cream, espresso powder, cocoa powder

Strawberries: sliced strawberries, whipped cream, strawberry jam

Bananas: caramelized bananas, whipped cream, Nutella, chopped roasted hazelnuts

Matcha: matcha whipped cream, crumbled matcha cookies, shaved white chocolate

If you love soufflé pancakes, try these recipes:

PS - These are a commitment, so you really have to love pancakes, yourself, or whoever you're making them for. Patience is key, both when making the batter and when cooking.

PPS - If you're looking for the pan I used in this post, it's this one paired with a wok lid I found at a grocery store (it looks like a really cheap version of this one).

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Fluffy Japanese Pancakes: Souffle Pancake Recipe · i am a food blog

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Sorry for shouting, but I'm so excited!! Ever since the first time I laid eyes on those giggly giant fluffy Japanese pancakes, I've been obsessed. We may or may not have been to almost every fluffy pancake place in Tokyo because of my obsession - here's a run down on the places we've been to.

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I have a real obsession with potatoes. I'll take them anyway they come - french fries, smashed and roasted, creamy and mashed, boiled and covered with butter...you name it. But when I'm feeling festive or hosting an at-home brunch, my classic potato latke recipe is at the top of the list. Why? They're so fun to make and you can set out a bar full of different toppings to elevate the crispy, potato goodness.

What Exactly are Potato Latkes?

Before we dive in, let's chat a little bit about what latkes are and their cultural significance. They're a Jewish dish and are typically made for Hanukkah celebrations. Despite their deep-rooted tradition, they've become wildly popular and you'll find them served on some of the fanciest brunch menus.

Flavor: The flavor of latkes is the definition of "less is more". They're the perfect combination of earthy potato and onion and minimal seasoning.

Texture: Somewhere in between a fritter and a potato pancake, latkes are made with shredded potatoes and onions.

Time: From start to finish, it takes about 20 minutes to make 20 servings of latkes.

The Difference Between Potato Pancakes & Latkes

Oftentimes, the term "potato pancake" is used interchangeably with "latke". While the two have similar ingredient lists, they differ wildly on the texture front.

Potato Pancakes - Made with pulpy, grated potatoes for a finer texture.

Latkes - Whipped up with shredded potatoes for a more fritter-like texture.

How to Prepare Potato Latkes

The first step to preparing latkes is to rinse your potatoes in a colander under cold water and scrub them free any dirt or grime.

Shred the Potato & Onion: Next, peel the skin off the potatoes. Shred the peeled potato and onion using either a food processor or box grater.

Remove the Liquid from the Potatoes: Using a cheesecloth or clean kitchen towel, squeeze as much liquid out of the shredded potatoes as possible.

Make the Latke Batter: In a large bowl, add the shredded potato and onion, followed the the whisked egg, flour, and salt. Toss with your hands to combine.

Pan Fry the Latkes: In a preheated pan with oil, place a spoonful of the potato mixture into the pan and flatten it with the backside of the spoon. Fry until golden, then flip with a spatula and fry on the other side. Repeat. Serve fresh and enjoy!

3 Tips for Nailing the Texture of Potato Latkes

A couple of handy tips to help you get that essential crispy texture.

Drain out all the potato juice. The more excess juice and potato starch you can squeeze out of the potatoes, the crispier they will get. This will also prevent chaotic, popping oil!

Form similar-sized patties. To promote even cooking, try to keep the latkes as similar in size as you can.

Don't overcrowd the pan. Although tempting to cram as many in as possible, you'll want to give the latkes about an inch of space between one another. This will help them to crisp and spread a bit.

How Latkes are Traditionally Served (+ Other Ideas)

Latkes can be served as a side dish to your favorite protein or salad, or as a meal all on their own. Below, find a couple of suggestions:

Top them with dill and sour cream

Smear them with cream cheese, followed by a layer of cold smoked salmon and a sprinkle of dill (great for brunch!)

Pair them with a berry spinach salad for a light lunch or dinner

Top them with sour cream and applesauce and serve alongside white fish such as pan seared halibut or baked cod.

Make-Ahead, Storing, Freezing, & Reheating Tips

While latkes are best eaten fresh out of the skillet, here are a couple tips for prepping them in advance and storage.

Make-Ahead: If you're prepping latkes for a big party, keep them warm by placing them on a baking sheet in the oven at 200°F as you fry.

Storing: To keep them on hand for 2-3 days, store them in an airtight container in the fridge.

Freezing: To freeze latkes, fry them and allow them to cool down completely. Next, assemble them in a single layer on a baking sheet and pop them in the freezer. Once frozen, transfer them to a freezer-safe bag for up to 3 months.

Reheating: To return the latkes to their fresh-out-of-the-skillet crispiness, reheat them in an oven or an air fryer.

FAQ

More Tasty Potato Recipes

Classic Potato Latkes (Crazy Easy)

About Author

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These classic, super crispy potato latkes have a texture and taste worth writing home about. Serve them as an entree or a side dish!

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This is a recipe that I would take 2 days. Only because I don't know if the baking of the cake would take the full period . It can be any kind of cake recipe wou want. This just has really pretty old school pipping decorations on it. It's super cute and vintage. ( Doesn't always look the the image provided. Just an example!)

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vintage buttercream piping frosting retro kitcsh word cake design tred pastel korean japan kawaii inspo cake 3-min

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students make the same food but groups get a different budget of ingredients. The Judge won't know the different budgets and decides which ones tastes the best.

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This is another desert idea. I've always wanted to try. Again Might take 2 days because I'm not sure if baking it would take all period. As mentioned in my other cake post, you just make any cake you want. Only difference with this one is you use fondant to decorate it and use black fondant to outline the cake. This not only makes it look like it something out of a cartoon, but from some angles it looses it three dementional shape and looks very 2D if done right.

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https://redhousespice.com/pork-wonton-soup/

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Tasty, juicy filling wrapped with slippery wrappers and served in an umami broth, this easy wonton soup makes a wonderful all-in-one meal.

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Angela Y P.2

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This post may contain affiliate links. Please see our privacy policy for details.
Clam chowder is easier to make than you think - and the homemade version is unbelievably creamy, flavorful and chockfull of clams!
Soup season has come and gone, but a bowl of clam chowder can really be eaten in any kind of weather, especially when it comes to the homemade version.

If you didn't know, clam chowder is actually a very simple soup to prepare with a few pantry ingredients. Now some recipes call for fresh clams but I actually prefer to use canned clams for several different reasons.

1. It's certainly easier - all you have to do is open up the can. Done.

2. It's budget-friendly at $2.99 per can versus $9.99 per pound.

3. Last but not least, it brings in a lot more flavor when you use both the canned clams and juices, not to mention the abundance of clams as well, something you don't really get when you order out.

Now what I love about this recipe is that you have absolute complete control over the creaminess of the soup. You can make it as thick as you'd like, or a little bit runny if that's how you prefer your soup. Just be sure to have those oyster crackers ready to go because this soup is guaranteed to disappear from your dinner table!

4 slices bacon, diced

2 cloves garlic, minced

2 (6.5-ounce) cans chopped clams, juices reserved

1 bay leaf

Kosher salt and freshly ground black pepper, to taste

Heat a large stockpot or Dutch oven over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate, reserving 1 tablespoon excess fat in the stockpot.

Melt butter in the stockpot. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in thyme until fragrant, about 1 minute.

Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, vegetable stock, clam juice and bay leaf, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes.

Bring to a boil; reduce heat and simmer until potatoes are tender, about 12-15 minutes.*

Stir in half and half and clams until heated through, about 1-2 minutes; season with salt and pepper, to taste. If the soup is too thick, add more half and half as needed until desired consistency is reached.

Serve immediately, garnished with bacon and parsley, if desired.

*Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.

*Cooking time may need to be adjusted depending on the thickness of the potatoes.

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Easy Clam Chowder - Clam chowder is easier to make than you think - and the homemade version is unbelievably creamy, flavorful and chockfull of clams!

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https://whatsgabycooking.com/classic-italian-tiramisu/

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https://www.howtocook.recipes/homemade-ratatouille-recipe/

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Students can work in group and choose a color, that color will be the only make food out of the color.

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It doesn't get much more decadent than tres leches cake. Made with three kinds of milk, this classic tres leches recipe will never disappoint.

What Is Tres Leches?

A tres leches cake is a sponge cake that is soaked in three kinds of milk. Though the cake is saturated in liquid, it's not dense - tres leches is known for its light and fluffy texture.

How to Make Tres Leches

You'll find a detailed ingredient list and step-by-step instructions in the recipe below, but let's go over the basics:

What Are the Three Milks In Tres Leches?

You'll need three types of milk to make tres leches cake at home: regular whole milk, sweetened condensed milk, and evaporated milk.

How to Make Tres Leches Cake

1. Make the cake: Sift the dry ingredients together in a bowl, then beat the butter and sugar together in another bowl. Beat in the eggs and vanilla. Pour the batter into a prepared pan, then bake until a toothpick comes out clean. Pierce the cake all over.
2. Soak in milk: Mix the three milks together in a bowl. Pour the mixture over the cooled sponge cake.
3. Top with whipped cream: Beat the whipping cream, sugar, and vanilla until stiff peaks form. Spread over the cake.

How Long Does Tres Leches Cake?

Cover the cake tightly with storage wrap or aluminum foil, then store it in the refrigerator for up to five days.

Can You Freeze Tres Leches Cake?

Yes, you can freeze tres leches cake. However, it's best to add the whipped cream topping after the cake is thawed. Simply wrap the sponge cake in a layer of storage wrap, then in a layer of aluminum foil. Freeze for up to three months. Thaw in the refrigerator, then add the whipped cream topping.

Allrecipes Community Tips and Praise

"So delicious," raves Sunnyd. "Relatively easy to make - the results are WOW! I added coconut milk rather than the whole milk. My family asked me to make it again soon!"

"I think this was a great recipe," says Kate Cedeno. "I would definitely suggest covering it with foil and letting it sit in the refrigerator for several hours before serving."

"This recipe made an amazing cake," according to Namira Anjum. "I cut it in half and it worked perfectly for a 9-inch round. The great thing is you can do it all in the pan you bake it in, so you don't have to worry about parchment paper."

Editorial contributions by Corey Williams

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This delicious tres leches cake recipe combines 3 types of milk that soak into the cake making it extra moist. It's topped with sweet whipped cream.

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Louisiana Seafood Boil (Dominic Tortorelli P3)

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Louisiana Seafood Boil (Dominic Tortorelli P3)

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This is the BEST Seafood Boil recipe you can whip up right at home, y'all. It's loaded with jumbo shrimp, crab, andouille sausage, potatoes, eggs, and corn on the cob that's simmered in a flavor-filled broth of cajun spices and aromatics. All that hearty goodness gets drowned and smothered in an epic garlic butter sauce. This finger-licking-good seafood boil recipe is an easy meal that serves a crowd!

Mmmhmmm, seafood boils just cannot be beat, especially during these summer months. The delicious mess of seafood, sausage, potatoes, and corn all drenched in sauce and dripping from your fingertips...whew. The entire experience is so much fun and so dang good huh. Buckle up and let's get into this recipe!

Cajun Seafood Boil w/ Garlic Butter Sauce 😋

This easy to make boil is brimming with all the meaty, hearty bites like andouille, shrimp, and crab. And then there's filling elements like potatoes, corn, and hard-boiled eggs to amp up the fullness of it all. In my honest opinion, a seafood boil is questionable if it doesn't include big flavor and spices- just keeping it real. You'll love the heaps of flavor from Cajun seasoning and Old Bay spices all throughout: in the boil itself and in the luscious garlic butter sauce, swoon.

⇢ Whether it's this miso shrimp scampi, my mahi mahi w/ butter sauce, or this dreamy, soul-hugging Cajun gumbo, I just love me some seafood dishes!

Seafood Boil Recipe Highlights

⇢ First, let's discuss some main highlights that you'll appreciate here:

SOOO EASY, YAY: One of my favorite things about a seafood boil is how effortless they are when it comes to cooking. Plus, there's also very little hands-on work you'll have to do here: it's what I call a low-effort, high reward recipe! Therefore, it makes this Cajun seafood boil clutch for busy weeknights, entertaining, and everything in between. Yes, indeed.

LIP-SMACKING FLAVA: Over on this corner of the internet, there's no skimping on flavor. The seafood boil ingredients cook up in a well-seasoned and extra flavorful boil broth. Next, that same boil is smothered in a flavor-filled garlic butter sauce that'll make you wanna do a little jiggy-jig, ayyeee.

PERFECT FOR GATHERINGS: The summer is all about having cookouts, hanging with your family + friends, and connection galore. Well, a good ole seafood boil screams community and social gatherings, y'all. This recipe is the quintessential, communal meal to devour with a cozy group! 🫶🏾

Ingredients Needed For This Recipe:
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

For the Cajun seafood boil: Water, beer (optional), Cajun + Old Bay seasoning, hot sauce, onion, lemon, andouille sausage, baby potatoes, snow crab leg clusters, large shrimp, corn on the cob, and hard-boiled eggs (optional).

For the garlic butter sauce: Butter, garlic, lemon juice, Cajun + Old Bay seasoning, chopped parsley, smoked paprika, and hot sauce.

What's The Key To A Good Boil?

Excellent question, let's talk about. The key to a really phenomenal seafood boil is to make the liquid as flavorful as possible, friends. Without that deep penetrating flavor the ingredients will be bland and sad, oof. Beer is one of the elements that adds a little razzle dazzle to enhance the boil broth. In addition to the beer, plenty of spices and aromatics make the liquid sing in flavorful notes. However, if beer is not your thing, you can surely proceed without it, too.

⇢ I recommend using lagers, IPAs, or pilsners for choices of beer! 👍🏾

How To Make This Cajun Seafood Boil:
(Note: please see the recipe card directly below for the complete written instructions.)

1. Prepare the boil. In a large stockpot over medium-high heat, combine the water and beer (if using). Bring the liquid to a boil. Season the boil with the Cajun seasoning, Old Bay seasoning, and a few dashes of hot sauce- to taste. Add the sliced onion and lemon wedges into the pot. Stir to combine and let the mixture boil for 15 minutes.

2. Add the andouille & potatoes into the pot, stirring well. Let the andouille and potatoes cook for 15-20 minutes, until the potatoes are fork-tender.

3. Add the seafood & corn. Nestle the snow crab clusters into the pot along with the shrimp and corn on the cob. Continue boiling for another 5-7 minutes, cooking until the shrimp is pink. Meanwhile, make the sauce.

4. Make the garlic butter sauce. On a separate burner, in a small saucepan over medium heat, combine the butter, garlic, lemon juice, Old Bay seasoning, parsley, Cajun seasoning, smoked paprika, and hot sauce- to taste. Stir and simmer the sauce until the butter melts and the sauce is well combined, about 5-7 minutes.

5. Assemble cajun seafood boil with sauce. Line an extra large baking sheet with newspaper or foil/parchment paper. Use a spider strainer to remove the seafood boil contents from the pot and place onto the prepared baking sheet along with the hard boiled eggs (if using). Pour the garlic butter sauce over the seafood boil ingredients and toss to coat.

6. Serve this Cajun seafood boil immediately as-is on the baking sheet or divide the boil onto individual plates to serve if you prefer. Enjoy!

FAQs & Tips + Tricks For Recipe Success
Here's some extra tidbits & more information about this seafood boil recipe:

Use an extra large pot: Seafood boils require cooking in a very large pot because once the liquid and food is added, the pot will be very full. I use my largest dutch oven (it's about 9 quarts). Any super big stock pot or dutch oven is recommended for all the ingredients to fit nicely.

Beer replacement: Great alternatives to using beer include chicken broth/stock or any nonalcoholic beer as an easy substitute.

Cajun seasoning: This type of seasoning is a blend that contains salt, red pepper, black pepper, garlic, and more. Brands like Slap Ya Mama or Tony Chachere's stay in my kitchen pantry for all that Cajun-forward flava!

Old Bay seasoning: Seafood and Old Bay are like besties, it just is what it is. This well-known seafood staple is another seasoning blend that contains celery salt, pepper, and paprika to name a few.

Andouille: This is pre-cooked sausage and comes packed with a touch of heat (it's smoked, nicely seasoned, and a staple among Cajun cuisine), but you can also use any other smoked sausage that you favor. Kielbasa or beef sausage make great substitutes for andouille.

Potatoes: Use any small/baby potato variety. Red potatoes are common for seafood boils, but I love baby Yukon gold potatoes for their buttery flesh- either one or a combination of both is nice as well!

Shrimp: I recommend using colossal shrimp or jumbo shrimp for this Cajun seafood boil. In fact, I typically grab super jumbo tiger shrimp that's deveined with the peel still on. Peel-and-eat, big shrimp works beautifully here as it delivers meaty, plump bites of shrimp that's more flavorful.

Types Of Seafood For Seafood Boil

The types of seafood called for in this recipe will guide you on a really good seafood boil session, but you can also deviate and customize it to your liking! My Cajun seafood boil calls for snow crab clusters and shrimp- more options such as mussels, clams, other crab varieties (king crab legs, Dungeness crab, etc.), crawfish, and lobster tails all work well in seafood boils. Just use about 2 - 2 ½ pounds of your favorite seafood in the boil (make sure the crab you select is pre-cooked!). You can use frozen seafood just fine in this recipe, too.

⇢ It's important to note that not all seafood cooks at the same rate, let's look into some cooking time frames for specific seafood:

Pre-cooked crab: 5-7 minutes (maybe 1-2 minutes longer for bigger pieces)

Crawfish: about 4-5 minutes for small ones

Mussels & clams: about 5 minutes or until the shells open up

Lobster tails: about 5-6 minutes for a 5-6 ounce tail (or look for the lobster shell to turn bright red with opaque flesh)

How To Serve Your Cajun Seafood Boil

Seafood boils are traditionally served by emptying the ingredients onto a newspaper-lined table. Pour the buttery sauce over the goods and then everyone just goes after whatever they desire. It's quite chaotic and fun in the very best way! Additionally, it makes the clean-up much easier. However, I like to serve it on an extra large baking sheet or platter. Everything is more contained and the garlic butter sauce doesn't soak into the newspaper.

Summer is here and this Cajun Seafood Boil needs to be enjoyed by you and all of your peeps, everyone's gonna love! Be sure to tag @butterbeready in your BBR recipe creations, I sure love to see it when you do. Until next time! 🤟🏾

More Southern-inspired eats you can't miss:

Cajun Seafood Boil with Garlic Butter Sauce

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Cajun Seafood Boil with Garlic Butter Sauce

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The BEST Seafood Boil loaded with shrimp, crab, andouille, potatoes, eggs, and corn on the cob and drowned in an epic garlic butter sauce!

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https://www.saltandlavender.com/chicken-pesto-pasta/

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This ridiculously simple chicken pesto pasta recipe has just 5 ingredients! The chicken is so tender and juicy, and the creamy pesto sauce is silky and irresistible.

You may also enjoy my Creamy Pesto Dressing or Pesto Pan-fried Sausage and Potatoes recipes next.

Why you'll love it

When you're don't really feel like cooking but are craving easy comfort food, this pesto pasta with pan-fried chicken is a clear winner! It's a 25-minute meal with no fancy ingredients, and the bright, herby pesto cream sauce will be one you crave often.

This pesto pasta is basically a simplified version of my Creamy Chicken Pesto Pasta with Spinach and Sun-dried Tomatoes. In fact, I came up with this creamy pesto chicken pasta recipe waaay before that one, but I decided it needs to be featured in all its glory now!

What you'll need

Pasta - I like using a sturdy shape like penne to complement all that creamy sauce

Olive oil - for pan frying

Chicken - we're using chicken breasts cut into strips

Pesto - be sure to choose a basil pesto that you love the flavor of as it's the star of the dish. Not all jarred pesto is created equal! I highly recommend DeLallo, or make my Homemade Pesto.

Heavy cream - it takes the sauce to the next level. So luxurious.

Helpful tip

The chicken is cooked very quickly, and it's fine if it doesn't brown in this recipe! It'll be coated in sauce and nice and tender.

How to make chicken pesto pasta
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

Cook the pasta according to package directions. Meanwhile, in a skillet, add the oil and chicken. Toss to coat, and cook until no longer pink. Stir in the pesto sauce and cream, then simmer for about five minutes.

Add in the drained pasta, then toss with the sauce and chicken. Give it a taste, and season with salt & pepper if needed. Top with freshly grated parmesan cheese if desired.

Tools for this recipe
Check out Natasha's favorite kitchen essentials, gadgets, and cookware!
Substitutions and variations

Try swapping the chicken for shrimp!

Feel free to use any kind of pasta you have on hand. Rigatoni or rotini would be good options as well.

You could add in a handful of fresh spinach towards the end of cooking time for a pop of freshness.

What to serve with chicken pesto pasta

Leftovers and storage

Store leftover pesto chicken pasta for 3-4 days in an airtight container in the fridge.

Reheat slowly over a low heat in a saucepan.

I don't recommend freezing leftovers. The texture of sauce may change, and the chicken might dry out.

If you made this creamy pesto pasta with chicken, please leave a star rating and review below! I'd love to hear from you. You can also find me on Instagram.

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

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In just 25 minutes this pesto pasta recipe with tender pan-fried chicken is on the table! The luscious pesto sauce is creamy, bright, and super simple to make at home.

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Louisiana styled Seafood Gumbo! (Would likely last over the course of 2 days.)

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https://cafedelites.com/creamy-garlic-butter-tuscan-salmon/

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https://www.allrecipes.com/recipe/7399/tres-leches-milk-cake/

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https://www.thekitchn.com/beignets-268400?epik=dj0yJnU9TDNVclV4dkNuSmRDY2Q0Z2FsQVdnNXJJajJvYlJlYjImcD0wJm49WE0xZ2syVVlaVzc1Q2RXR01DbER5QSZ0PUFBQUFBR2EtUV9Z

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These easy New Orleans-style beignets will transport you right to the French Quarter.

Makes about 22 beignets

Prep 2 hours to 2 hours 30 minutes

Cook 20 minutes

We independently select these products-if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.

Biting into a beignet is like biting into a buttery, fluffy pillow. When fried in hot oil, the slightly savory dough yields bite-size nuggets with perfectly crisp exteriors and tender interiors that beg for a dusting of powdered sugar (did you know you can make your own?) and a cup of freshly brewed hot coffee.

New Orleans-style beignets are probably the most well-known beignets in the United States, and they're surprisingly easy to make at home. They are made from an enriched yeast dough that contains milk, butter, and eggs for color and texture. With just one bowl and a handful of kitchen staples, you can whip up a batch and transport yourself to the French Quarter, no plane ticket required.

Tips for Making the Easiest New Orleans-Style Beignets

Make the dough ahead of time. Beignets are best served fresh, but you can prepare the dough up the day before you want to eat them! Simply proof the dough in the fridge overnight.

Use a Dutch oven. (It's the best vessel for home frying!)

Keep the oil at 370°F. Use a thermometer to monitor the temperature of your oil. Too hot and the outside will burn before the inside is cooked through.

Don't just let them sit in the hot oil. Use a heatproof spoon to spoon some of the hot oil over the beignets - it helps the beignets get their signature puff.

Dust the beignets heavily with powdered sugar. Don't be shy! Drain the freshly-fried beignets on paper towels, then dust with lots of powdered sugar just before serving.

What Are New Orleans-Style Beignets?

New Orleans beignets are most synonymous with Café Du Monde, where platters of beignets are served with a thick layer of powdered sugar and a side of chicory coffee. While this Creole treat is reportedly a descendant of the French beignet, the two beignets are quite different.

French beignets: Classic French beignets are made with pâte à choux-style dough, which is cooked on the stovetop and doesn't contain yeast or any other leavening (similar to a churro).

New Orleans-style beignets: New Orleans-style beignets are made from an enriched yeast dough - similar to a doughnut - that contains milk, butter, and eggs for color and texture. New Orleans-style beignets also wear a much thicker coat of powdered sugar than their French counterpart.

What's the Difference Between a Beignet and a Doughnut?

The short answer: not a lot! Both doughnuts and beignets are made from deep-fried yeast doughs, with shape and texture being the two biggest differences.

Doughnuts: Doughnuts are most often shaped into rounds or rings, while beignets have a more organic, square-like shape.

Beignets: Beignet dough also contains fewer eggs but more water and milk, making it slightly wetter and more prone to air-pockets once fried.

Can You Make Beignets Ahead of Time?

Beignets are best enjoyed warm, but you can make the beignet dough up to 24 hours in advance and keep it stored in the fridge. Then, fry the beignets as guests arrive or as your family wakes up. If you fried the beignet dough in advance, wait to dust the beignets with powdered sugar until just before serving.

These easy New Orleans-style beignets will transport you right to the French Quarter.

Prep time 2 hours to 2 hours 30 minutes

Cook time 20 minutes

Makes about 22 beignets

Ingredients

Recipe Notes

Make ahead: These beignets are best eaten fresh, but the dough can be made the night before and proofed in the refrigerator overnight.

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These New Orleans-Style Beignets Will Transport You Straight to the French Quarter

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Try these easy New Orleans-style beignets as they will transport you to the French Quarter for Mardi Gras.

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It is a delicious piece of dish. Seasoned to perfection and very healthy. It involves no meat at all so its good for vegans and still taste amazing. This should be a 2 day thing where we prep the first day and then bake the next day.

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Tiramisu is a timeless no-bake Italian dessert combining espresso-dipped ladyfingers and a lightly sweetened mascarpone cream. This recipe is from the late Maida Heatter and is easily the best homemade tiramisu recipe that I've ever tried.
I originally published this popular recipe in 2019 and have since added new photos and success tips. Lots of wonderfully helpful reviews below, too!

In 2019, I received a cookbook called Happiness Is Baking. This cookbook includes Maida Heatter's favorite recipes with the foreword written by Dorie Greenspan. I, unsurprisingly, immediately fell in love with the newest addition to my cookbook shelves. This book is a collection of 100 foolproof and classic desserts including cookies, cakes, muffins, pies, tarts, and more that range from simple everyday cookies to outrageously indulgent chocolate soufflé cake.

For those not familiar, Maida Heatter is an icon, and especially in the baking world. Dubbed the Queen of Cake, her expansive culinary career included 9 cookbooks, recipes for the Times, a restaurant, and three James Beard Awards. Baker and author Dorie Greenspan once said, "Whenever someone tells me they want to learn to bake, I tell them to start with Maida Heatter's books. That's what I did." This latest cookbook is a testament to Maida's legacy. She leaves behind an incalculable amount of inspiration to bakers and cooks all over the world.

Her tiramisu is unbelievable and I'm honored to share it with you. This is a classic no-bake Italian dessert combining espresso-dipped ladyfingers and a creamy, lightly sweetened mascarpone cream. Nothing triumphant comes for free, so expect a fair amount of prep work. This recipe requires several bowls and a couple mixing techniques, but it's nothing you can't handle.

One reader, Roni, commented: " Amazing recipe!!! My husband was having some people over and wanted to do an Italian-themed dinner, so he asked me to make tiramisu, which I have never made before. Well, let me tell you, this recipe is really scrumptious and received great reviews! It's a little labor intensive to make the cream filling, but boy oh boy, is it ever worth it. It's so light, fluffy, and simply scrumptious. I will definitely be making this again! ★★★★★ "

Tiramisu Layers

There are 2 components and 4 layers in tiramisu. Each component is layered twice.

1. Espresso-Dipped Ladyfingers

2. Mascarpone Cream

It goes: espresso-dipped ladyfingers, mascarpone cream, remaining espresso-dipped ladyfingers, and remaining mascarpone cream. Dust the whole thing with a dense layer of unsweetened cocoa powder to finish. Maida's recipe calls for homemade chocolate ladyfingers, and if you own this cookbook, I highly recommend using her chocolate ladyfinger recipe included in it. Most Italian bakeries make fresh ladyfingers as well. However, if you're desiring a simpler and more convenient approach, use a store-bought variety.

What Are Ladyfingers?

Ladyfingers ( savoiardi in Italian) are a sweet, pretty dry, finger-shaped sponge cookie/cake. They're a main ingredient in many desserts including trifles and tiramisu; and when layered underneath cream, ladyfingers take on a lovely moist cake-like texture. You can find ladyfingers in most large grocery stores, Italian markets, or you can purchase them online. Homemade, as the book uses, is an option too.

Overview: How to Make Tiramisu

The full written and printable recipe is below.

1. Whisk espresso and Grand Marnier. Grand Marnier makes this a boozier tiramisu because there is alcohol in both the coffee mixture and the mascarpone cream. Grand Marnier's flavor is great in this dessert, but you can skip it if desired. If you don't have espresso, purchase espresso powder and follow the measurements in the recipe Notes.

2. Dip half of the ladyfingers in the espresso mixture. Ladyfingers soak up a lot of liquid within 1 second, so make it a very quick dunk. You don't want them overly saturated and soggy, because as the tiramisu chills, they'll soften up underneath all the cream.

3. Line dipped ladyfingers in bottom of pan. If needed, cut some ladyfingers to fill in any empty spaces.

4. Beat mascarpone and rum together. Use quality mascarpone. I like BelGioioso brand (not sponsored-truly what I always use).

5. Gently cook egg yolks and sugar. Egg yolks are a main ingredient in tiramisu. Use a double boiler or makeshift bowl/saucepan double boiler to cook egg yolks and sugar together. Maida's recipe also uses the egg whites, which come soon after this step.

6. Beat egg yolks into mascarpone cream mixture.

7. Whip heavy cream and vanilla extract into medium peaks.

8. Fold whipped cream into mascarpone cream mixture.

9. Beat the egg whites and salt together until foamy, then slowly pour in sugar and beat until stiff peaks form.

10. Fold egg white mixture into mascarpone cream mixture.

11. Layer half of the cream mixture on top of the ladyfingers. An offset spatula helps.

12. Dip and layer remaining ladyfingers.

13. Top with remaining cream mixture, then chill for for 2-3 hours.

14. Dust with cocoa. After chilling for a couple hours, dust the top layer with a dense layer of unsweetened cocoa powder. Use a sifter. This is a classic finishing touch to the entire tiramisu dessert.

15. Chill overnight. You can chill it for up to 1 day, so it's a great make-ahead dessert recipe.

The mascarpone, rum, and egg yolk mixture as well as the whipped cream:

The mascarpone mixture and whipped cream combined:

The whipped egg white mixture and the final mascarpone cream mixture:

Let's layer:

How to Slice and Serve Tiramisu

As with most layered desserts, you can't be nervous to just dive right in and start serving! Serve square portions. Make even cuts with a sharp knife, wiping the knife clean between each cut. A small metal serving spatula to remove the slices is massively helpful.

Common Tiramisu Questions, Answered

This is one of the best homemade tiramisu recipes that I've had-and I definitely encourage you to try it! Here are 4 FAQs and answers that will help you get started:

1. What kind of rum do I use in tiramisu? Dark rum is best, but you can use brandy or your favorite coffee liqueur.

2. Egg whites or whipped cream? Most tiramisu recipes use whipped egg whites OR whipped cream in the mascarpone cream layers. Egg whites contribute a more airy texture, while whipped cream makes the filling a bit more rich. This recipe actually uses both, so you're getting both delightful textures.

3. Are the eggs cooked? Tiramisu is a no-bake dessert. The egg yolks are gently cooked on the stovetop, but the egg whites are raw. Purchase pasteurized eggs because they are safe to consume raw. If you can't find pasteurized eggs, you can omit the egg whites entirely. See the recipe Notes for instructions.

4. What size pan to use? This particular tiramisu recipe yields a large volume and the pan will be very full. Make sure your pan is large enough. I recommend a 9×13-inch dish with at least a 12-14-cup capacity. This 4-quart dish is wonderful too.

More Specialty Desserts

Or view all my dessert recipes.

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Tiramisu Recipe & Video (Recipe & Video) - Sally's Baking Addiction

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Tiramisu is a no-bake Italian dessert combining espresso-dipped ladyfingers and a creamy, lightly sweetened mascarpone cream.

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Learn how to make sushi rolls (maki rolls) with this easy homemade sushi recipe. The fillings and toppings here are 100% up to you, so choose whichever ingredients you love best!
Guys, have you ever tried making homemade sushi rolls? ♡

It's actually much easier than you might think. And of course, the best part of making your own sushi rolls is that you get to decide exactly what goes in them. Yyyyyum.

Since all of our favorite sushi restaurants have been closed these past three months, Barclay and I have gotten in a rhythm of making ourselves a big batch of homemade maki rolls here once a week. (Sushi Sundays!) And I have to say - it has been so fun! We prefer to keep things super no-frills around here, and usually just make our sushi with a few simple fillings plus a drizzle of spicy mayo. But holy yum, these simple rolls have totally satisfied our sushi cravings during these weeks of staying at home. And now that we have our assembly-line routine down, the two of us have found that we can make a big batch in just 30 minutes or so. Not bad!

Now I will be the first to admit that our techniques for making maki rolls are not 100% authentic or traditional. But that's kind of the point - we just use the equipment that we already have and keep our ingredient list super-minimal, and this recipe works really well for us! And best of all, it yields so much delicious sushi. ♡♡♡

So if you are also missing your favorite restaurant sushi right now, I thought I would offer a quick tutorial on how we make homemade sushi here in our house! This recipe itself is not hard, but it does require a bit of extra time to prep all of those ingredients and make the maki rolls. If you have a buddy (or in my case, a very enthusiastic sushi-loving husband) in the kitchen to help, the process can go much faster. But however you make them, I think you will be pleasantly surprised at how quickly, easily and affordably you can make your very own homemade maki rolls. Plus, it's just fun!

Here's everything you need to know...

Maki Roll Ingredients:

Alright, let's chat about ingredient first! Aside from produce and fish, most of the ingredients that you need to make basic maki rolls can be found in the Southeast Asian section of your grocery store. Or if not, you can also totally order them online. (If you plan on making an extra-large batch of sushi, or making sushi fairly often, you can also save on costs by buying the rice, nori, soy sauce, pickled ginger and wasabi paste in bulk.) Here's what you will need:

Sushi rice: Earlier this week, I shared my full tutorial here on how to make classic sticky sushi rice (using Japanese short-grain white rice, rice vinegar, sugar and salt). It's easy to make in the Instant Pot, rice cooker or on the stovetop. But be sure to plan ahead with the rice, because it will require some time to cool to room temperature before you begin rolling the sushi.

Nori: The traditional seaweed wrappers used to roll sushi.

Fillings: We tend to stick to really simple fillings in our house - sushi-grade salmon or tuna (or we often use smoked salmon), avocado and cucumber - but see my notes below for other delicious filling ingredient ideas that you are welcome to try. The options here are endless!

Spicy mayo (optional): I always love adding a bit of spicy mayo to my sushi (either drizzled on top or mixed into the fillings), which can be made simply with mayo and Sriracha.

Soy sauce, pickled ginger and wasabi paste: The classic trio of ingredients for serving.

Equipment:

We are admittedly super no-frills in our house when it comes to sushi equipment. For a long time, we rolled our sushi without a mat (just rolled it with our hands), which honestly works fine - your sushi rolls will just not be quite as tight. So if this is your first time making sushi, please don't feel pressured to purchase lots of extra equipment. A basic cutting board, a sharp knife, and a bowl of water (for dipping your fingers so that the rice does not stick) will work just fine. And then you can always invest in more gear if you find that sushi-making is something you enjoy and want to do again.

That said, though, whenever you are ready to up your game, the first piece of sushi equipment that I recommend purchasing is a basic bamboo sushi mat. (We have this $7 sushi mat set from Amazon.) It will help you to roll the sushi much tighter and is quite easy to use. Also, if you find that you really love making sushi and sashimi and would like to have a knife specifically designed for making long, clean cuts, you may also want to invest in a sushi knife (either stainless steel or non-stick).

How To Make Sushi:

As I mentioned above, the steps for how to make sushi are actually quite simple - they just take some time. ♡ If you happen to have a family member or friend with you, some teamwork can help this process to go much faster. (See my team multitasking tips below!) But otherwise, I recommend just putting on some good tunes, maybe pour yourself an ice-cold drink, and settle in for an hour or so of prep time to make yourself a stellar batch of homemade sushi. Full instructions are included in the recipe below, but here is a quick overview of the steps...

1. Prep all of your ingredients. First things first, make your sushi rice ideally at least an hour or two in advance so that it has time to cool to room temperature before assembling your rolls. Then go ahead and prep all of your other ingredients so that you can have a nice assembly line ready to go for your rolls.

2. Press the rice. Then, begin your assembly! The first step will be to press the rice onto your sheet of nori in an even layer, leaving a 1-inch empty border of nori at the top. (See photos above.)

3. Add the fillings. Next, layer on your fillings horizontally on the rice, side by side, as evenly as possible.

4. Roll up the sushi. Lift up the bottom edge of the sushi mat and carefully fold it over the fillings until they are enclosed in a roll, yet still leaving the top 1-inch of the empty nori exposed. Use the sushi mat to squeeze the roll in as tightly as possible. (Although not too tight, as you don't want all of the fillings to squish out!) Dip your fingers in the water bowl once more and use them to wet the remaining 1-inch of nori. Then use the sushi mat to finish rolling up the roll until it is completely enclosed, giving it a final squeeze or two once it has been rolled up to be sure that everything is packed in there tightly. Repeat with the remaining ingredients.

5. Cut the sushi. Using a very sharp knife, cut the each sushi roll into 8 equal(ish)-sized pieces on a cutting board. Transfer them to your serving plate.

6. Drizzle and garnish. Drizzle the sushi with the spicy mayo and/or sprinkle with extra toasted sesame seeds.

7. Serve. Serve immediately, along with pickled ginger, wasabi paste, and soy sauce for dipping. And enjoy!

Possible Variations:

The best part about making homemade maki rolls is that you can customize your sushi exactly the way you like, so do some experimenting and use whatever ingredients and techniques you love best! For example, feel free to...

Use different fillings: As I mentioned above, we most often stick to a salmon (or tuna), avocado and cucumber mix. But of course, you can fill your sushi with just about anything! A few other suggestions:

Proteins: fish, shrimp, crab, scallops, tofu

Veggies: carrots, bell pepper, asparagus, sweet potato, cabbage, green beans, greens, sprouts

Fruit: mango, pineapple, kiwi

Dairy: cream cheese, spicy mayo (see recipe below)

Herbs and seasonings: fresh cilantro, chives, mint, basil, togarishi powder, hot chili peppers

Sauces: sweet chili sauce, eel sauce, ponzu sauce

Make inside-out rolls: If you would like to make inside-out rolls (with the rice on the outside), cover your sushi mat with plastic wrap. Cut the sheet of nori in half. Press the rice onto the nori so that it is completely covered. Then flip the nori upside down, place the fillings inside, and roll up until sealed.

Mix the spicy mayo into the rolls: Instead of drizzling the spicy mayo on top of the rolls, you can also mix it in with the fillings before rolling up the rolls.

Make sushi without a mat: As I mentioned above, we have made sushi without a mat many times by just rolling with our hands. But if you do not have a mat, you can also use a dry kitchen towel or a sheet of parchment paper in its place.

Make gluten-free sushi: Just be sure to use gluten-free tamari (in place of soy sauce) and double-check that all of your other ingredients are certified gluten-free.

Make vegan sushi: Just be sure to use all vegan fillings.

A Few More Tips:

A few more of my best sushi-making tips before we wrap up:

Team multitasking tips: If you happen to have a friend or family member there to help you, a bit of teamwork can make this process go much faster! Barclay and I tag-team this recipe in our little kitchen every Sunday and can make a batch of these maki rolls in about 30 minutes when working together (with the rice prepped ahead of time). These are our roles:

Me: I thinly slice all of the filling ingredients and fill, roll, and slice the maki rolls.

Barc: He does the time-consuming task of pressing the rice onto the nori (he typically has a few sheets ready to go by the time I have finished slicing the filling ingredients and am ready to roll). Then he plates the sliced sushi once it is ready to go, tops it with spicy mayo and toasted sesame seeds, and sets out bowls of soy sauce, pickled ginger and wasabi for serving.

Buying sushi-grade fish: Of course, if you plan to use raw salmon, tuna, or other fish in your sushi, please be sure to double-check that you are purchasing sushi-grade fish. (Which means that it is safe to eat raw.) You can check labels, but I find that it's easiest to ask a professional at your grocery store or fish market which options are sushi-grade. Many nowadays are frozen, so if you purchase frozen fish, be sure to also thaw it safely in the refrigerator.

Costs: I will note that the cost of ingredients is usually the highest when making your first round, especially if you are also purchasing sushi mats, pickled ginger, soy sauce, and/or wasabi for the first time. The larger the batch (or the more batches) you make, the lower the cost per roll will be. As mentioned above, we buy our sushi rice, nori, pickled ginger, soy sauce and wasabi in bulk because we make this so often, which significantly helps to cut down on costs. But even still, we have found that making an initial batch of 5 rolls homemade is usually significantly cheaper than ordering out at a restaurant.

Practice makes perfect delicious sushi. Bottom line - the more you practice making homemade sushi, the more your sushi skills will improve! It definitely took us a few tries to figure out exactly how thick we prefer the rice to be, how many fillings we like per roll, how tightly to roll, etc. But here's the good news for us all - even your wonkiest first "practice rolls" will still be delicious. So just have fun with it, try out different ingredients and techniques, and don't worry about everything looking perfect.

Print

Easy Sushi Rolls

Author: Ali

Prep Time: 1 hour

Cook Time: 0 mins

Total Time: 1 hour

Yield: About 5 rolls (40 pieces) 1x

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How To Make Sushi Rolls (Maki Rolls) | Gimme Some Oven

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Learn how to make sushi rolls with this easy homemade sushi recipe. Choose whichever fillings you love best, no extra equipment required.

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Students will be placed into two seperate teams and given a recipe that they need to complete in a limited amount of time. At the end of the timer, the students will bring the dishes up to the judge - Mrs. Hail - where she would judge both teams dishes, naming the winning team of the challenge.

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This beef stir-fry is quick and easy for busy weeknights. Thin slices of beef sirloin are stir-fried with colorful vegetables and soy sauce.

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https://www.southernliving.com/recipes/chocolate-delight

(would take 2 days)

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Assign students to different countries of the world and they try to replicate a type of noodle dish from that area.

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1. Season chicken breasts on both sides with salt and pepper. Place flour, beaten egg, and panko crumbs into separate shallow dishes. Coat chicken breasts in flour, shaking off any excess; dip into egg, and then press into panko crumbs until well coated on both sides.

2. Heat oil in a large skillet over medium-high heat. Place chicken in the hot oil, and fry until golden brown, 3 or 4 minutes per side. Transfer to a paper towel-lined plate to drain.

Try serving this with Japanese salad dressing for dipping.

Editor's Note:

Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

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Season chicken breasts on both sides with salt and pepper. Place flour, beaten egg, and panko crumbs into separate shallow dishes. Coat chicken breasts in flour, shaking off any excess; dip into egg, and then press into panko crumbs until well coated on both sides. Heat oil in a large skillet over medium-high heat.

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https://www.recipetineats.com/chicken-pad-thai/ recipie

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A terrific Pad Thai recipe that truly stacks up to great Thai restaurants yet is totally doable for every home cook! No hunting down unusual ingredients.

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Browned ground beef is simmered with garlic and condensed cream of mushroom soup, then mixed with prepared egg noodles and sour cream.

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https://www.allrecipes.com/recipe/263380/easy-fried-salmon/

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We should have to cook for kids breakfast because who loves breakfast kids and I want to start a family you need to learn how to cook

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Students make different dishes but using only 1 color for all the ingredients i.e green pasta including the cheese and noodles color

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Students are in teams. They receive one ingredient which they must make the star of all of their dishes and make multiple dishes featuring that ingredient.

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Two groups get the same recipe but one group has to make it healthy. Then you compare.

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https://www.bonappetit.com/recipe/halo-halo

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(with or without the prosciutto) Lia L