Sesame Tuna Salad

Canned tuna is a lot more versatile than I think many people realize. In other words, there’s a lot more you can do with it than just mixing with mayo and slapping it between two slices of bread. 😅If you’re tired of the traditional mayo-based tuna salad, give this lighter, brighter, Sesame Tuna Salad a shot. It’s savory with a hint of sweetness and deep nutty undertones, and can be served several ways. Scroll down to see ideas for substitutions and add-ins, as well as a few different ways you can gobble up this tuna salad.

Simple Sesame Tuna Salad

Red Bell Pepper Substitutes:

If needed, you can substitute the red bell pepper with one shredded carrot. The carrot will supply a similar mild sweetness and a decent amount of crunch. Use a large-holed cheese grater to shred the carrot.

What is Toasted Sesame Oil and Can I Substitute It?

Toasted sesame oil is the ingredient that brings most of the sesame flavor to this recipe, so I don’t suggest substituting it. You can find a photo of my toasted sesame oil (purchased at Aldi) in the step by step photos below. Toasted sesame oil is pressed from sesame seeds that have been toasted first, so it has a very strong toasted nut flavor.

Unfortunately, toasted sesame oil isn’t always labeled as “toasted” but you can differentiate it from regular sesame oil by the color. Un-toasted sesame oil, which has a very mild flavor, is a light straw color similar to canola oil. Toasted sesame oil, on the other hand, has a deep amber color. You can usually find it in major grocery stores in the International foods aisle, near the Asian ingredients.

If you’re not into toasted sesame as a flavor or can’t source this ingredient, try my Sweet and Spicy Tuna Salad as an alternative.

Other Add-in Ideas:

There are other fun things that you can add to this Sesame Tuna Salad, if you have them on hand. Edamame would be a great way to stretch the tuna salad, while adding both protein and fiber. Chopped water chestnuts would also make a fun, fresh, and crunchy addition, as would slivered almonds. If you like a little spicy kick you can always add a pinch or two of red pepper flakes.

How to Serve Sesame Tuna Salad

I love this recipe because of all the different ways you can serve it. As shown in the photos, it’s great on crackers or cucumber slices. You can also serve it over a bowl of rice with a few cucumber slices as a nice bowl meal, or use it to fill lettuce wraps (with or without rice). You could even use it to make a more American style wrap sandwich in a large wrap with baby spinach. And lastly, this sesame tuna salad would be a great topper to any bed of greens.

Meal prep container filled with Sesame Tuna Salad, crackers, and cucumber slices

Find these glass meal prep containers in my Amazon shop.

 
A bowl of Sesame Tuna Salad surrounded by crackers and cucumber slices

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Sesame Tuna Salad

This fun spin on canned tuna is savory, sweet, and nutty. Sesame Tuna Salad is great on crackers, sliced cucumber, in lettuce wraps, or on salad greens.
Total Cost $2.59 recipe / $1.30 serving
Prep Time 10 minutes
Total Time 10 minutes
Servings 2 about 1 cup each
Calories 218.6kcal
Author Beth – Budget Bytes

Ingredients

  • 2 tsp soy sauce $0.04
  • 2 tsp toasted sesame oil $0.20
  • 2 tsp brown sugar $0.03
  • 1 tsp sesame seeds $0.02
  • 2 5oz. cans chunk light tuna in water $1.58
  • 1/2 red bell pepper $0.50
  • 2 green onions $0.22

Instructions

  • In a small bowl, stir together the soy sauce, toasted sesame oil, brown sugar, and sesame seeds.
  • Drain the tuna well, then add it to a bowl. Dice the red bell pepper (I served the other half on the side with the tuna salad) and slice the green onions. Add the bell pepper and green onion to the bowl with the tuna.
  • Pour the prepared sesame dressing over the tuna and vegetables in the bowl. Carefully fold the ingredients together until everything is coated in dressing. Serve immediately, or refrigerate until ready to eat.

Nutrition

Serving: 1cup | Calories: 218.6kcal | Carbohydrates: 9.8g | Protein: 28.55g | Fat: 6.8g | Sodium: 607.45mg | Fiber: 1.9g

Scroll down to see the step by step photos!

A cracker topped with sesame tuna salad held close to the camera

How to Make Sesame Tuna Salad – Step by Step Photos

Bottle of toasted sesame oil

This little bottle is where all the magic happens. Toasted sesame oil has a VERY strong nutty-sesame flavor. This brand labels it as “toasted” but sometimes the bottles just say “sesame oil.” You can tell it’s toasted vs. un-toasted by the color. Toasted sesame oil is a deep brown/amber color. Un-toasted sesame oil, which has a very mild flavor and is better suited for cooking, is a light straw color, like canola oil.

Sesame dressing in a small bowl

Prepare the sesame dressing first. In a small bowl, combine 2 tsp soy sauce, 2 tsp toasted sesame oil 2 tsp brown sugar, and 1 tsp sesame seeds. 

Tuna, diced red bell pepper, and sliced green onion in a bowl

Drain two 5oz. cans of chunk light tuna in water, then add them to a bowl. Dice 1/2 of a red bell pepper and slice two green onions. Add the bell pepper and green onion to the bowl with the drained tuna.

Sesame dressing being poured into the bowl with tuna

Give the sesame dressing another quick stir, then pour it over the ingredients in the bowl.

Finished sesame tuna salad in the bowl

Carefully fold the ingredients together until everything is coated in dressing. Don’t stir so vigorously that the tuna completely shreds.

A bowl of Sesame Tuna Salad surrounded by crackers and cucumber slices

Serve the Sesame Tuna Salad immediately, or refrigerate until ready to eat. The tuna salad will be good in the refrigerator for about 3-4 days, and you’ll probably want to give it a stir before serving if it’s been stored in the refrigerator. 🙂

The post Sesame Tuna Salad appeared first on Budget Bytes.

Best EVER Biscuits and Gravy

An easy, southern-style sausage gravy with flaky homemade biscuits makes the BEST Biscuits and Gravy!  One of our favorite breakfast recipes of all time!

It’s no secret that a yummy homemade breakfast makes me excited to get up on Saturday morning. Our weekday breakfasts usually consist of plain old oatmeal or freezer breakfast sandwiches but on the weekends I like to make something much more fun!

This sausage gravy recipe is a TREASURE in our family, thanks to my mother-in-law. She’s made it so many times she has completely perfected the recipe, and now it’s one of our favorite breakfasts.

I should issue a disclaimer that you’ll never want to order biscuits and gravy from a restaurant after trying this recipe. I know from experience that every other will pale in comparison. But the good news is that it’s just about one of the easiest things in the world to make.

Pair it with my absolute favorite homemade, light and flaky buttermilk biscuits and you will be in heaven!

Sausage Gravy Ingredients:

  • Pork sausage: any sausage will work and choose hot or milk based on your preference. I think it’s best with sausage, but you could substitute bacon or other chopped meats.
  • Flour and butter: for flavor and to thicken the gravy
  • Half and half– or substitute whole or 2% milk.
  • Seasoning: Thyme, Rosemary, Crushed red pepper

The ingredients needed to make biscuits and gravy.

How to Make Biscuits and Gravy:

1. Make homemade biscuits.

2. Make Sausage Gravy:

  • Brown sausage in a large saucepan.  Use a paper towel to blot out most of the grease from the pan.
  • Add flour, butter, and half & half.  Cook on medium-low, stirring often, for several minutes until thickened.

Two process photos for making sausage gravy in a skillet with ground pork, butter, flour and half and half.

  • Add spices: thyme, rosemary, red pepper flakes and black pepper.

Serve sausage gravy over:

  • Flakey Buttermilk Biscuits
  • Breakfast Skillet
  • Breakfast burritos
  • Roasted potatoes
  • Eggs

A pan full of sausage gravy, with a wooden spoon for serving.

Consider trying these popular breakfast recipes:
  • French Toast Sausage Roll Ups
  • Breakfast Quesadillas
  • 5-minute Whole Wheat Pancakes
  • Huevos Rancheros
  • Greek Yogurt Double Chocolate Muffins

You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST for more great recipes!

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Sausage Gravy and Biscuits

The BEST southern-style Biscuits and Gravy recipe made from scratch with simple pantry ingredients. This easy breakfast is our favorite!
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 8
Calories 388kcal
Author Lauren Allen

Ingredients

  • 8 Flakey Buttermilk Biscuits
  • 1 pound pork sausage
  • 2 Tablespoon + 1 teaspoon(s)s all-purpose flour
  • 2 1/2 cups half and half
  • 1 Tablespoon butter
  • 1/8 teaspoon dried thyme
  • 1/8 teaspoon dried crushed rosemary
  • 1/8 teaspoon crushed red pepper flakes
  • freshly ground black pepper , to taste

Instructions

  • Brown sausage in a large saucepan. Use a paper towel to blot out most of the grease from the pan.
  • Add flour, butter, and half & half. Cook on medium-low, stirring often, for several minutes until thickened. 
  • Add thyme, rosemary, red pepper flakes and black pepper.
  • Serve over warm biscuits.

Video

Notes

Make ahead Instructions:

You can make the gravy ahead of time and store it in a container in the fridge for 2-3 days, depending on the freshness of your ingredients.

Rewarm on the stove, adding a splash of half and half or milk to thin it, if needed, and additional seasonings, to taste. 

Freezing instructions:

I’d suggest making the recipe with whole milk, if you want to freeze it. (Half and half will have a slightly different texture upon reheating from frozen, but will still taste good). Thaw overnight in the fridge.

Rewarm on the stove, adding a splash of half and half or milk to thin it, if needed, and additional seasonings, to taste. 

The biscuits can be made ahead and stored in the freezer for 3-5 months.

Nutrition

Serving: 8g | Calories: 388kcal | Carbohydrates: 17g | Protein: 12g | Fat: 29g | Saturated Fat: 11g | Cholesterol: 72mg | Sodium: 659mg | Potassium: 299mg | Sugar: 1g | Vitamin A: 365IU | Vitamin C: 1.1mg | Calcium: 98mg | Iron: 1.7mg

I originally shared this recipe September 2016. Updated March 2020 with process photos and a video.

Have you tried this recipe?!

RATE and COMMENT below! I would love to hear your experience.

 

The post Best EVER Biscuits and Gravy appeared first on Tastes Better From Scratch.

Honey Sesame Chicken

The corona virus outbreak has been labelled a pandemic by the World Health Organization (WHO). A pandemic is a disease that is spreading in multiple countries around the world.

Here in our country, the positive cases went from 1 -49 in a matter of days. May panic-buying na ng alcohol at ng groceries sa mga local supermarket. Supermarkets are actually running out of alcohol stocks and there are greedy people who hoarded and are selling it for twice and thrice the price online.

Grabe! I’m actually becoming scared day by day ha. We have an upcoming vacation to Palawan this April and I’m asking sis we can just cancel and rebook at a later date.

Kayo mommies? nag-panic buying ba kayo? Ako walang pang-BUY, kaya nag-PANIC na lang ako ..LELz. Kidding aside, I was able to buy a couple of bottles of alcohol and lysol for easy disinfection when not at home. Since we are home most of the time naman. We’ll just wash our hands frequently. Then I just bought what we would normally buy for our one week consumption.

Today, I heard about a “lockdown”. It’s not confirmed yet but it’s circulating — people have been talking about it. I’m crossing my fingers it’s fake news.

…and I just heard it from the president while I am typing. Metro Manila is on a lockdown.

The Code Alert System for COVID-19 has been raised to:Code Red Sublevel (2)

….and with the declaration of Code Red Sublevel (2):

  • Community Quarantine is imposed in entire Metro Manila
  • Classes in All Levels are suspended until April 12, 2020
  • Land, domestic air and domestic sea travel to and from Metro Manila shall be suspended beginning March 15, 2020 and to end on April 14, 2020. (So, see you next year Palawan….hopefully)
  • Mass gatherings are prohibited

Quarantine to be implemented by LGUs:

  • A barangay-wide quarantine will be in place if at least two cases are positive within the same barangay.
  • A city/municipality-wide quarantine will be in place if at least two cases are positive and belong to different barangays within the city/municipality.
  • A province-wide quarantine will be in place if at least two cases are positive and belong to different cities within the province.

I do hope a cure or a preventive measure like a vaccine will soon be discovered for the corona virus. For now, let’s work on strengthening our immune system by eating healthy food, getting enough sleep, exercising, and washing our hands frequently.

To those who saw my post about this Honey Sesame Chicken and are asking for the recipe, here it is.

Honey Sesame Chicken
 
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Author:

Ingredients
  • 2 whole boneless, skinless chicken breast
  • ½ cup honey
  • 4 tbsp soy sauce
  • 2 tbsp hoisin sauce
  • 1 tsp sesame oil
  • 2 cloves garlic minced
  • spring onions and sesame seeds for garnish

Directions
  1. Preparing to Freeze: Cut chicken in bite sized pieces.
  2. In a large bowl, combine garlic, honey, soy sauce, hoisin sauce, and sesame oil.
  3. Mix well and add chicken. Toss to coat chicken with marinade.
  4. Put the seasoned chicken and sauce into a large resealable bag. Freeze.
  5. Cooking: Let thaw in fridge for 24 hours. You can either cook it in a slow cooker on high for 1½ hours or in a stovetop.For cooking in stovetop, just put everything in a pot and bring to a boil. Let it simmer in super low heat for 1 hour or until super tender.
  6. If you prefer a thicker sauce, thicken it by adding 1 tbsp cornstarch dissolved in 2tbsp water. Bring to a boil with continuous stirring.
  7. Serve on top of a bowl of steamed rice garnished with sesame seeds and spring onions.

 If you make this recipe, be sure to snap a photo and tag @thepeachkitchen on Instagram (OR hashtag it #thepeachkitchen). I’d love to see what you cook!

The post Honey Sesame Chicken appeared first on The Peach Kitchen.

Antipasto Salad Recipe

An Antipasto salad is filled with sliced meats, soft cheeses, green and black olives with bright red cherry tomatoes that is simple to toss together and enjoy in a homemade light lemon olive oil dressing. This is an Italian salad that everyone loves!

Another Italian favorite is a Farro Caprese Salad or Italian Avocado Cucumber Tomato Salad that is loaded with cheese and vegetables with a sweet and savory dressing drizzled over top.  Both recipes are easy to make and delicious!

Antipasto Salad

Get ready to be “WOWed” over this bright and colorful Italian salad. One of the best salads that is filled with soft, crunchy, savory and sweet bites. Simply add all the ingredients into one bowl and toss gently. Whisk together the lemon olive oil dressing and pour over top the salad and toss once more. Add this Focaccia bread recipe for a side of bread to this antipasto salad and make a complete meal. It is one of my favorites for good reason!

All the flavors and the perfect combination of sweet and savory are all tossed together in this antipasto salad. I know when I make this I have to store it and have again and again. It is truly one of my favorites as well as my families. Even my boys love the blends of meat, cheeses and vegetables all hand tossed together making this one AMAZING homemade salad. Lunch or dinner, this salad has all that you need and more!

What is Antipasto Salad?

Antipasto salad is known to be from Italy. It is a traditional Italian salad that is served as the first course during a meal. Most often an antipasto salads ingredients are slices of meat, various vegetables, olives, mushrooms tossed in a light oil or vinegar dressing. This antipasto salad is very similar to a traditional Italian salad that had all the flavor you are wanting.

What’s in an Antipasto Salad?

  • Romaine: Chopped and made as the base to this Italian salad.
  • Green Olives: These typically come from a can and are halved leaving a tangy and zesty flavor to the salad.
  • Black Olives: Medium sized olives are best and taste amazing in this salad. They are soft in the salad with a hint of flavor.
  • Cherry Tomatoes: Slice in half and add fresh tomatoes and brighten this salad up.
  • Mini Pepperoni: Slice up and add into the salad for a sweet and spicy combination.
  • Jarred Roasted Red Peppers: Just like they sound, a little spicy. Too much spice, leave out what is best for you and your family.
  • Genoa Salami: Thinly slice salami that is chewable and ready to eat once served.
  • Mozzarella Cheese Balls: These mozzarella cheese balls are one of my favorites for texture and adding to the salad.
  • Artichoke Hearts: Canned and comes perfectly cut for you. Just drain and add right to the salad without the work.
  • Provolone Cheese: Squared and squishy just the right amount of texture in between all the crunchy.

Lemon Olive Oil Dressing:

  • Olive Oil: A light additive to the dressing that is drizzled over top of the salad.
  • Lemon Juice: Zesty and fresh flavor of lemons just adds the right amount of sweetness to this salad.
  • Italian Seasoning: Add in the Italian seasoning for a savory salad dressing.

How to Make Antipasto Salad:

  1. Toss the salad ingredients together: In a large bowl add the romaine, olives, tomatoes, pepperoni, red peppers, salami, mozzarella, artichoke hearts, and provolone.
  2. To make the lemon olive oil dressing: In a small bowl whisk the olive oil, lemon juice, and Italian seasoning.  Pour over the solid and toss.

Antipasto salad with the ingredients spread out over the salad into sections.

Variations:

There are several ways to make this antipasto salad and add in all your favorite Italian twist. Most cured meats add protein and flavor to the salad. Sliced mushrooms, anchovies and vegetables are always a fun way to add in more flavor, taste and texture. Try various cheeses to your liking and see how this antipasto changes with more or less variations. Create a salad that you love!

Storing Antipasto Salad:

Another thing I do love about this salad is how easy it is to make ahead and even store in the refrigerator. It does not do well in the freezer and don’t welcome that way of store in. This makes for a great meal prep salad or just eating on the go. When I know I have a busy day or even week, I just quickly add the ingredients together and leave the dressing off until ready to enjoy. Store in an airtight container for about 3 to 5 days in the refrigerator.

Antipasto salad with the lemon olive oil dressing being poured over top.

More Delicious Salad Recipes to Try:

    • Chilled Cucumber Tomato Soup
    • Avocado, Tomato and Cucumber Arugula Salad
    • Tuscan Pasta Salad
    • Easy Italian Tortellini Pasta Salad

 

Antipasto salad in a bowl.

 

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Antipasto Salad Recipe

An Antipasto salad is filled with sliced meats, soft cheeses, green and black olives with bright red cherry tomatoes that is simple to toss together and enjoy in a homemade light lemon olive oil dressing. This is an Italian salad that everyone loves!
Course Salad
Cuisine Italian, Italian American
Keyword antipasto salad, antipasto salad recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings 8 People
Calories 407kcal
Author Alyssa Rivers

Ingredients

  • 3 cups romaine chopped
  • 1/2 cup green olives halved
  • 1/2 cup medium black olives
  • 1/2 cup cherry tomatoes halved
  • 1/2 cup mini pepperoni
  • 1/4 cup jarred roasted red peppers chopped
  • 8 ounce Genoa Salami cut into bite sized pieces
  • 1/2 cup mozzarella cheese balls
  • 13 ounce artichoke hearts quartered
  • 8 ounces provolone cheese cut into bite size pieces

Lemon Olive Oil Dressing:

  • 1/4 cup olive oil
  • 1/2 lemon juice
  • 1 teaspoon Italian seasoning

Instructions

  • In a large bowl add the romaine, olives, tomatoes, pepperoni, red peppers, salami, mozzarella, artichoke hearts, and provolone.
  • To make the lemon olive oil dressing: In a small bowl whisk the olive oil, lemon juice, and Italian seasoning. Pour over the solid and toss.

Nutrition

Calories: 407kcal | Carbohydrates: 5g | Protein: 17g | Fat: 35g | Saturated Fat: 11g | Cholesterol: 52mg | Sodium: 1518mg | Potassium: 236mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2380IU | Vitamin C: 15mg | Calcium: 271mg | Iron: 1mg

Basic white bread in Bread maker, review Panasonic SD-P104

Basic white bread in Bread maker with review (Panasonic SD P104) pros, cons. Detailed video and pictures.

I bought bread maker last month and when I posted photos in my stories, many of you asked about my views and asked to share recipe too. This recipe is what I follow in my bread maker. You can try the same in traditional way too, but this is customized for machine process where it undergoes a good amount of high speed kneading, given several hours of resting time. So you may want to put some effort and spend time to get similar results.

The bread maker is really helpful if you consume bread in regular basis. You can get a homemade bread just by dumping all ingredients, a push of button. No need to worry about the additives and preservatives that you kept worrying with store bought bread.

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Basic white bread in bread maker

Basic white bread recipe in fully automatic bread maker (Panasonic bread machine) with detailed video, pros & cons.
Course Breakfast
Cuisine American
Prep Time 2 minutes
Cook Time 20 minutes
Knead, rest, rise (by machine) 4 hours
Total Time 4 hours 22 minutes
Servings 6 slices

Equipments (Amazon Affiliate links)

  • Panasonic Bread maker SD P104

Cup measurements

Ingredients

  • 2 cups All purpose flour Plain flour/ maida
  • 1 tsp Instant yeast
  • 1 tsp Salt
  • 2 tbsp Sugar
  • 1 tbsp Butter 15 gms
  • 100 ml milk
  • 100 ml water

Instructions

  • Gather all the ingredients needed. Add milk, water, butter, sugar and salt to the bread pan.
  • Top with flour and put the pan inside bread machine. Add yeast to yeast dispenser.
  • Select menu 3 for baking white bread, choose crust colour light or medium and press start button.
  • You can alternatively use timer option if you want hot bread ready in the morning. Before bed, just do the same steps as 1, 2, 3 and press timer button, set the time you want the bread to be ready (example : 6:30 am) and press start. It will be maintained in rest mode before starting it’s process according to it’s scheduled time.
  • Once finished, gives a feeble beep tone to indicate the end of process. Press end button, switch off the machine. Take out immediately from the machine (use oven gloves), loosen up the sides (not needed necessarily) and invert the pan to a counter top. Wait to become warm, slice using a bread knife.

Storage

  • I use a clean kitchen towel and wrap loosely the bread when it is hot/ warm. Place over wire rack for cooling. Once cooled, I slice (you can slice when it is warm enough to handle itself) and store in a container. Stays good for 3 days.

Video

Notes

  • Suggest you to buy bread knife as it is must for getting the bread sliced easily. Normal knife gives you hard time.
  • Bread is soft when taken out. Next day you might see it slightly getting dense.
  • After 3 days it might get spoiled. 

Basic white bread in bread maker:

  1. Gather all the ingredients needed. Add milk, water, butter, sugar and salt to the bread pan.
  2. Top with flour and put the pan inside bread machine. Add yeast to yeast dispenser.
  3. Select menu 3 for baking white bread, choose crust colour light or medium and press start button.
  4. You can alternatively use timer option if you want hot bread ready in the morning. Before bed, just do the same steps as 1, 2, 3 and press timer button, set the time you want the bread to be ready (example : 6:30 am) and press start. It will be maintained in rest mode before starting it’s process according to it’s scheduled time.
  5. Once finished (4 hrs 20 mins total time), gives a feeble beep tone to indicate the end of process. Press end button, switch off the machine. Take out immediately from the machine (use oven gloves), loosen up the sides (not needed necessarily) and invert the pan to a wire rack. Wait to become warm, slice using a bread knife.
  6. Storage :
    I use a clean kitchen towel and wrap loosely the bread when it is hot/ warm. Place over wire rack for cooling. Once cooled, I slice (you can slice when it is warm enough to handle itself) and store in a container. Stays good for 3 days.

Enjoy the favorite way of yours, bread butter jam, toast, sandwiches, French toast

Pros

  • Saves your time & energy, no kneading proofing and multiple raises.
  • No mess. Just one bread pan with blade to clean.
  • Any of your family member can do it. Even if they are not skilled in baking/ cooking.
  • You know what goes in.
  • Options to explore healthy ingredients
  • Multiple functions – bread, pizza dough, bread dough, other dough maker, chocolate, jam, cake.
    I personally have prepared pizza dough and love the texture of it.

Cons

  • Bread size, this particular model can just bake a half loaf – 6 slices.
  • Shape of the bread is bit different from usual bread from bakery, it looks like vertical version.
  • Main thing which is kind of bothers me is the the blade hole in bread loaf. Last few slices have it
  • Space – It is like a tall version (narrow) of electric cooker.
  • Coated tin
  • 2-3 days shelf life
  • Cost
  • If you are living area with power cut issues

Model pros

  • Fully automatic
  • Timer function
  • Nut/ raisin, yeast dispenser
  • Value for money comparative to other models available in Singapore
  • Spare parts available for replacement

The post Basic white bread in Bread maker, review Panasonic SD-P104 appeared first on Raks Kitchen.

Easy Homemade Scones (Any Flavor)

Start with our soft and flaky homemade Scones recipe and add your favorite mix-ins.  Then drizzle a simple powdered sugar glaze on top and bask in pastry scone heaven.
I love the smell of fresh baked pastries and breads like scones, Cinnamon Rolls and Lemon Poppyseed Bread that give that warm comforting feel to our home. These are the best because they’re simple to make and I always have the ingredients!

This is a pastry scones recipe, not fry bed scones!  These scones are more like sweet pastry biscuits with a glaze…..and they are absolutely the best scones recipe! This is also a one-size fits all recipe where you’ll never need another one and it’s so easy to adapt to any type of scones you want to make including blueberry scones, orange scones, and peach scones!

These perfect homemade scones are MOIST, SOFT, and FLAKY; plus I’ve got all the tips for making sure your scones turn out perfectly every time.

My mom used to make these scones regularly on Sunday mornings. The smell of fresh scones always made it easy to get out of bed, and I knew I’d have to get to the kitchen quick or my siblings would devour them first!

The Secret to Perfect Scones:

There are a couple of tricks that will ensure your scones turn out perfectly.

  1. Cold butter.  COLD Butter is the key to making perfect scones. As the butter cooks it creates air pockets in the dough that make those great big, fluffy, flakey layers that we love in a great scone or biscuit.  Use frozen butter, or stick your butter in the freezer for 20 minutes while you gather together the other ingredients.
  2. Don’t over-work the dough. When the dough is formed you don’t want to knead it or handle it too much. Just pat and shape it enough to help it come together into a round, flattened disc. Just like with a good pie crust or biscuit recipe, if you over-handle the dough then the baked product will be tougher, instead of tender and flakey.
  3. To avoid flat scones:  Place the dough in the refrigerator after step 6.  I didn’t include this in the directions because flat scones have never been an issue for me with this recipe.  But, if you notice your scones are getting flat or you butter is warm, put the dough in the refrigerator for several minutes and then reshape the dough and try again.

How to Make Scones:

1. Mix dry ingredients.  Whisk together flour, sugar, baking powder, baking soda and salt.

2. Cut in butter.  Grate the frozen butter and add to dry mixture. Use a fork or pastry blender to cut in the butter.

3. Mix wet ingredients.  In a separate bowl whisk together yogurt, cream, egg, and vanilla until well blended.

4. Gently Knead.  Combine wet and dry mixture and craisins, and fold the ingredients in until it starts to come together in large clumps. Gently knead mixture by hand (in the mixing bowl) just a few times until it comes together in a ball.

5. Shape and cut dough.  Dust a clean surface with flour and drop dough onto surface. Gently pat and shape into an 8-inch circle.  Cut into 8 wedges then transfer to a parchment lined baking sheet.

6. Bake at 400 degrees F for 16 – 18 minutes. Cool on a wire rack for 10 minutes before drizzling the glaze on top. These are best served the day they are prepared.

Six process photos for how to make scones.

Add-Ins and Variations:

  • Chocolate chips:  Mix in a handful of any flavor chips (white, chocolate, peanut butter, etc.).
  • Coconut
  • pecans
  • Dried cranberries
  • Raisins
  • For blueberry scones: mix in 1 cup of fresh or frozen blueberries.
  • For orange scones: replace vanilla with fresh orange juice and add 1 tsp of orange zest to the glaze.
  • Peach Scones
  • For vegan scones: substitute vegan butter, vegan yogurt, flax egg, and replace heavy whipping cream with coconut milk.
  • For Gluten free scones: substitute gluten free flour.

Uncooked wedges of homemade scones on a baking sheet.

MAKE AHEAD AND FREEZING INSTRUCTIONS:

To make ahead: The scones dough can be made one day in advance. Prepare the recipe through step 5, cover dough and refrigerate for up to one day.

To freeze dough: Cut dough into wedges and place them on a baking sheet. Loosely cover them and place them in the freezer for one hour.  Once frozen, store scones in a freezer safe container for 2-3 months.  Allow to thaw overnight in the refrigerator before baking.

To freeze baked scones: Allow scones to cool completely. Store in a freezer safe container for 2-3 months.  Allow scones to thaw completely on the countertop and warm for 20 seconds in the microwave before eating.

Consider trying these popular brunch recipes:
  • Cinnamon Roll Cake with Cream Cheese Frosting
  • Apple Coffee Cake
  • Peach Scones
  • Poppy Seed Cake
  • Broccoli Cheese Quiche
  • Sour Cream Coffee Cake
  • Lemon Zucchini Bread

You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST for more great recipes!

Homemade scones with dried cranberries, and glaze on top.

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Classic Pastry Scones

Start with our soft and flaky Homemade Scones recipe and add your favorite mix-ins.  Then drizzle a simple powdered sugar glaze on top and bask in pastry scone heaven.
Course Breakfast, Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8
Calories 361kcal
Author Lauren Allen

Ingredients

For the Scones:

  • 2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter
  • 1/3 cup Greek yogurt (or dried craisins)
  • 1/3 cup heavy whipping cream
  • 1 large egg
  • 1 teaspoon vanilla extract

For the Glaze:

  • 1 cup powdered sugar
  • 1-2 Tablespoons milk

Instructions

  • Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
  • In a mixing bowl whisk together flour, sugar, baking powder, baking soda and salt. 
  • Grate the frozen butter and add to dry mixture. Use a fork or pastry blender to cut in the butter.
  • In a separate bowl whisk together yogurt, cream, egg, and vanilla until well blended. 
  • Add to the dry mixture along with craisins (or other add-ins) and use a rubber spatula to fold the ingredients in until it starts to come together in large clumps. 
  • Gently knead mixture by hand (in the mixing bowl) just a few times until it comes together in a ball. Try not to handle the dough too much.
  • Dust a clean surface with a little flour and drop dough on top. Gently pat and shape into an 8-inch circle. Cut into 8 wedges then transfer to a parchment lined baking sheet. 
  • Bake in preheated oven until golden, about 16 – 18 minutes. 
  • Cool on a wire rack for 10 minutes before drizzling the glaze on top. These are best served the day they are prepared.

For the Glaze:

  • Add powdered sugar to a mixing bowl with 1 Tbsp milk and stir until smooth. Add additional milk, if needed. Drizzle over scones.

Notes

Add-Ins and Variations:

  • Chocolate chips:  Mix in a handful of any flavor chips (white, chocolate, peanut butter, etc.).
  • Coconut
  • pecans
  • Dried cranberries
  • Raisins
  • For blueberry scones: mix in 1 cup of fresh or frozen blueberries.
  • For orange scones: replace vanilla with fresh orange juice and add 1 tsp of orange zest to the glaze.
  • Peach Scones
  • For vegan scones: substitute vegan butter, vegan yogurt, flax egg, and replace heavy whipping cream with coconut milk.
  • For Gluten free scones: substitute gluten free flour.

Make ahead Instructions: The scones dough can be made one day in advance. Prepare the recipe through step 5, cover dough and refrigerate for up to one day.

Freezing Instructions:

To freeze the dough, cut prepared dough into wedges and place on a baking sheet.  Loosely cover them and place them in the freezer for one hour.  Once frozen, store scones in a freezer safe container for 2-3 months.  Allow to thaw overnight in the refrigerator before baking.

To freeze baked scones, allow scones to cool completely.  Store in a freezer safe container for 2-3 months.  Allow scones to thaw completely on the countertop and warm for 20 seconds in the microwave before eating

Nutrition

Calories: 361kcal | Carbohydrates: 48g | Protein: 5g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 71mg | Sodium: 167mg | Potassium: 152mg | Fiber: 1g | Sugar: 24g | Vitamin A: 539IU | Calcium: 75mg | Iron: 2mg

I first shared this recipe January 2014. Updated March 2020 with process photos and flavor adaption tips.

Have you tried this recipe?!

RATE and COMMENT below! I would love to hear your experience.

The post Easy Homemade Scones (Any Flavor) appeared first on Tastes Better From Scratch.

Sausage and Mushroom Frittata

This breakfast frittata is filled with chunks of sausage, slices of mushrooms and sweet tomatoes making this a breakfast everyone will love. So simple to make and full of so much flavor!

Frittatas are so fun to make and are filling for a nice breakfast or brunch meal. Followers have loved my ham and cheddar zucchini frittata that is just as filling and delicious to enjoy in the morning.

Breakfast frittata cooked on a skillet with a slice of frittata missing off of it.

Sausage and Mushroom Frittata

Breakfast just got better with this sausage and mushroom frittata. There are so many variations to make a frittata and I have to say this has the perfect blend of savory and delicious with a filling comfort. It is one of our family favorite breakfasts or even enjoy for a later brunch. A frittata is so easy to make and tastes even better served warm. Add some fruit to the side and you have a complete meal.

Healthy and delicious sausage and mushroom frittata is one of the best breakfast choices to have. Cooking this in a skillet makes an easy meal plus less of a mess. In about 30 minutes you will have one delicious skillet frittata that looks and tastes amazing! Your family will be raving over this simple dish that is comforting at its best. This breakfast will be one that is made over and over again. It is simple and delicious for a busy morning!

What is a Frittata?

Frittata is known to be an Italian dish that is similar to an omelette or quiche. The frittata meaning is fried in Italian. It has an egg base with a variation of meats, cheese and vegetables. The variations and add ins are endless.

Sausage and Mushroom Frittata Ingredients:

  • Sausage: Ground sausage is best and easiest to cook down.
  • Mushrooms: Cut into slices and cook up in the skillet to make them nice and tasty in the frittata.  
  • Spinach: Add in green deliciousness that is filling and healthy.
  • Cherry tomatoes: Slice them to your preference and taste the sweetness in the frittata.
  • Green onions: Always a colorful favorite for a hint of flavor and texture.
  • Eggs: Scramble the eggs the best that you can fluffing them up as much as possible.
  • Heavy Cream: Mix with the eggs to make them thick, rich and creamy.
  • Mozzarella Cheese: Shredded cheese is best and will melt evenly and quickly.
  • Salt and Pepper: Just for taste!

How to Make a frittata:

  1. Cook the sausage: Preheat oven to 375 degrees.  In a medium sized skillet add the ground sausage.  Sauté and crumble until cooked throughout.  Remove and set aside on a plate.
  2. Add vegetables to skillet: Add the mushrooms and sauté for 1-2 minutes and then add the spinach until it starts to wilt.  Add cherry tomatoes and green onions and add the sausage back to the mixture.
  3. Whisk egg mixture together: In a medium bowl combine eggs, heavy cream, cheese, salt and pepper.  Pour on top of the sausage and vegetables. 
  4. Bake in the oven: Bake for 15-20 minutes or until top is golden brown and egg mixture is set.

The process of making frittata starting with warming ground sausage in a skillet, adding spinach and mushrooms then cooking with tomatoes and eggs poured over top in a skillet.

Variations:

  • Meat: Try adding your favorite ground meat. Beef or pork is best but chicken is always fun to throw in too.
  • Cheese: Add in your favorite cheeses when you are making this dish. Try hot and spicy jalapeño jack cheese or something more mellow like Swiss or cheddar for a different flavoring.
  • Vegetables: Broccoli, bell peppers or cabbage add color and some fun flavoring in your frittata.
  • Seasonings: Add paprika, Italian seasoning or red peppers for a spicy combination or

More Delicious Breakfast Recipes:

  • Egg Benedict with hollandaise Sauce
  • Sausage Mushroom Breakfast Bake
  • The Best Breakfast Casserole
  • Tater Tot Breakfast Casserole
  • Denver Omelet Breakfast Muffins

Breakfast frittata on a plate with a piece cut off with cherry tomatoes sliced on the side.

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Sausage and Mushroom Breakfast Frittata

This breakfast frittata is filled with chunks of sausage, slices of mushrooms and sweet tomatoes making this a breakfast everyone will love. So simple to make and full of so much flavor!
Course Breakfast, brunch, Main Course
Cuisine Italian
Keyword breakfast frittata, frittata
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 slices
Calories 210kcal
Author Alyssa Rivers

Ingredients

  • 4 ounce ground sausage
  • 6 ounce mushrooms sliced
  • 2 cups spinach
  • 1 cup cherry tomatoes sliced
  • 3 Tablespoons green onions sliced
  • 8 eggs
  • 1/2 cup heavy cream
  • 1 cup mozzarella cheese shredded
  • salt and pepper

Instructions

  • Preheat oven to 375 degrees. In a medium sized skillet add the ground sausage. Sauté and crumble until cooked throughout. Remove and set aside on a plate.
  • Add the mushrooms and sauté for 1-2 minutes and then add the spinach until it starts to wilt. Add cherry tomatoes and green onions and add the sausage back to the mixture.
  • In a medium bowl combine eggs, heavy cream, cheese, salt and pepper. Pour on top of the sausage and vegetables. Bake for 15-20 minutes or until top is golden brown and egg mixture is set.

Nutrition

Calories: 210kcal | Carbohydrates: 3g | Protein: 12g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 205mg | Sodium: 255mg | Potassium: 274mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1378IU | Vitamin C: 7mg | Calcium: 117mg | Iron: 1mg

 

 

Vegan Chickpea Green Garden Burger

A Vegan Chickpea Burger packed with all the garden veggies and good spices makes the best kind of weekday lunch. Smooshed in a soft burger bun with more good things like tahini sauce, smashed avocado and beetroot relish, this chickpea and zucchini burger is like a party in your mouth and must be made today!

The inspiration for my Vegan Chickpea Burger

Every year my girlfriends and I trek down to the Finders Keepers markets in Sydney – once during winter and once during summer. When we first started going to the markets, the line-up of food trucks included the infamous Veggie Patch Van. Inspired by the Paddock To Plate concept, this hippie food truck had reached notoriety for their flavour-packed veggie fast food. Think Veggie Chickpea Burgers served with golden halloumi and crispy sweet potato fries. I was gutted when they stopped making an appearance a few years ago and took it upon myself to not only recreate their delicious Chickpea Burger, but to make it vegan, gluten-free and even yummier.

The recipe for the original burger mix had a chickpea and zucchini base but also a whole lot of feta and parmesan. My goal was to eliminate the cheese but still bring that sharp salty and savoury flavour to the chickpea burger. A result easily achieved with nutritional yeast which is also a good protein source. And I definitely didn’t hold back on the ginger, garlic and spices. Because with anything that needs to be pan-fried, one must always remember that the flavour dulls after cooking. So to ensure that you don’t have bland burger patties, you must always amp up the spices in the mix.

Vegan Chickpea Green Garden Burger - Cook Republic #chickpeaburger #veganburger #zucchiniburger Vegan Chickpea Green Garden Burger - Cook Republic #chickpeaburger #veganburger #zucchiniburger

Vegan Chickpea Burger – a high protein meal-prep favourite

There are three vegan burger recipes I have created and cook regularly. This Vegan Chickpea Green Garden Burger, the super delicious Vegan Beetroot Burger and the Sweet Potato Red Kidney Bean Burger from my cookbook Tasty Express. All three have very different flavour profiles and I can’t really decide which one is my absolute favourite. But today’s Vegan Chickpea Burger comes very close and I especially love how much tastier it becomes with all the sauces and condiments.

The chickpea burger is the sturdiest, making it a dream to meal prep. Chickpeas are such a fabulous source of protein and add a meaty earthiness to the burger. Because the recipe is so ridiculously easy to make, I often prep this in advance during my Sunday meal prep sessions. The filling sits in a glass container in my fridge for a few days and I quickly shape the patties and fry them for hot burgers on demand. I also use the filling to stuff sandwiches or shape into a thick flat pancake and serve topped with salad and relishes. 

Vegan Chickpea Green Garden Burger - Cook Republic #chickpeaburger #veganburger #zucchiniburger Vegan Chickpea Green Garden Burger - Cook Republic #chickpeaburger #veganburger #zucchiniburger

The secret trick to cooking the perfect veggie/vegan burger

In India, pure potato patties are very commonplace for a dish called “Ragda Pattice” which is essentially golden potato patties topped with a spicy chickpea curry and toppings that include chopped onion, sweet and sour date sauces, spicy chilli sauce and lots of coriander. A taco of sorts. The potato patties have boiled mashed potatoes, breadcrumbs and salt. They are delicate and hence a special trick is utilised for making sure they are golden and bound well. It is important to remember this special trick for making veggie or vegan burgers as they are very different to meat burgers and don’t have a whole lot of binding going on. The trick is to slow cook them on the pan till they are dry to touch and firm in the middle. 

Making flatter patties is another way of ensuring that the middle of your burger patty is completely cooked. I always like to roll my burgers in seeds before pan-frying them to give them a bit of texture and crunch. Remember that the burger mixture should be of a firm dough-like consistency. If you feel it is too loose and wet and sticks everywhere when you try and shape it, increase the amount of breadcrumbs by a tablespoon. Also, remember to chill the burger patties in the fridge for 30-60 minutes prior to pan-frying. This firms the burgers up. It is not essential to do this but makes the frying easier. This Vegan Chickpea Burger can be cooked and stored in the fridge for up to 4 days and in the freezer (separated by baking paper) for up to a month.

Vegan Chickpea Green Garden Burger - Cook Republic #chickpeaburger #veganburger #zucchiniburger Vegan Chickpea Green Garden Burger - Cook Republic #chickpeaburger #veganburger #zucchiniburger Vegan Chickpea Green Garden Burger - Cook Republic #chickpeaburger #veganburger #zucchiniburger

If you make this Vegan Chickpea Green Garden Burger, don’t forget to share your feedback with me in the comments and rating below. Share your chickpea burgers with me on Instagram by tagging me @cookrepublic #cookrepublic.

 

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Vegan Chickpea Green Garden Burger - Cook Republic #chickpeaburger #veganburger #zucchiniburger

VEGAN CHICKPEA GREEN GARDEN BURGER


  • Author: Sneh
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 5
  • Category: Lunch, Mains
  • Cuisine: Vegan, Gluten Free, Vegetarian
Print Recipe

Description

A delicious, high-protein, gluten-free Vegan Chickpea Burger packed with veggies and spices for a satisfying green weekday lunch.


Ingredients

  • 1 tablespoon olive oil
  • 1 leek, chopped
  • 1 teaspoon cumin seeds
  • 1 tablespoon grated ginger
  • 4 garlic cloves, minced
  • 1 teaspoon red chilli flakes
  • 250g canned chickpeas, drained
  • 1 tablespoon fresh dill, chopped
  • 2 spring onions, thinly sliced (white and green)
  • 150 g grated zucchini (not drained)
  • 1 ½ teaspoons sea salt flakes
  • 1 tablespoon nutritional yeast
  • ½ teaspoon smoked paprika
  • 1 teaspoon baking powder
  • 40g chickpea flour
  • 1 tablespoon gluten-free dried breadcrumbs
  • 2 tablespoons pepita seeds
  • Oil to pan-fry
  • To serve – Burger buns, turmeric tahini sauce, pickled onion, smashed avocado, beetroot relish, lettuce, tomato, extra dill

 


Instructions

  1. Heat 1 tablespoon oil in a large shallow frying pan on medium. Add leek, cumin seeds, ginger, garlic and chilli flakes. Sauté for a minute or two until leek starts caramelizing.
  2. Add chickpea. Cook for 1-2 minutes until chickpeas heated through. Turn off heat.
  3. Using a potato masher, mash the chickpeas until you get a coarse mixture.
  4. Add dill, spring onions, zucchini, salt, nutritional yeast, paprika, baking powder, chickpea flour (besan) and breadcrumbs. Mix well using a spoon. Taste the mix and adjust seasoning. The burger mixture should be like a soft but firm dough consistency (if it is too loose, add extra breadcrumbs until you get a dough you can shape into a patty).
  5. Line a baking tray with baking paper. Place pepita seeds in a medium shallow bowl. Take about half a cup of the burger mixture in your hand and shape it into a half inch high patty. Place the burger patty gently on the pepitas. Turn it gently so the pepitas coat the other side as well. Place on the baking paper.  Repeat with the remaining burger mixture. You can refrigerate the mixture in the fridge for 30 minutes to 1 hour in order to ensure easy frying
  6. Heat oil in a large frying pan on medium low. Place two patties in the pan. Shallow fry each side for 3-4 minutes until golden. Then reduce heat to low and continue to cook for at least 8-10 minutes on each side, turning gently a couple of times (total time about 16-20 minutes). This slow cooking ensures that your burger patty cooks through and through and that there are no soggy bits in the middle. Remove from the pan when firm, cooked with golden sides and quite dry. Repeat for the remaining burger mixture.
  7. Burgers can be stored in the fridge in an air-tight container (separated by baking paper) for up to 4 days and in the freezer for up to a month.
  8. To serve the chickpea and green garden burger, slice a burger bun in half. Smear some tahini sauce on each side. Add a lettuce leaf to one half of the bun, top with a huge slice of tomato, some pickled onion, a little beetroot relish, more tahini sauce. Place the burger patty on top. Add smashed avocado over the burger patty, top with more relish and dill. Cover the other half of the burger bun and enjoy.

The post Vegan Chickpea Green Garden Burger appeared first on Cook Republic.