Buffalo Chicken Wrap

My favorite Buffalo Chicken Wrap includes juicy buffalo chicken layered on crunchy fresh veggies, topped with cheese and creamy dressing and wrapped tightly in a delicious flour tortilla. 

Wraps are so easy to make from home, and they’re more fun to eat then sandwiches, so my family adores them! Some of my other favorite wrap recipes include Chicken Cashew Wraps and Crispy Southwest Wraps.

Anything with “buffalo” in the name immediately perks my ears up! I love the tangy, spicy flavors in Buffalo wings, buffalo chicken dip, and these Buffalo Chicken Wraps are so fresh and delicious. The spice level is mild because of the other ingredients, so add some hot sauce if you want them spicier.

How to make Buffalo Chicken Wraps:

1. Slice chicken breast into several long, thin strips. In a small bowl, whisk together olive oil, hot sauce, paprika, garlic powder and salt. Add chicken and allow to marinate for at least 10 minutes (or up to 6 hours).

2. In a large non-stick skillet over medium-high heat, add the chicken strips. Cook until no longer pink, about 4-5 minutes.

A bowl of sliced chicken in buffalo sauce next to a plate of cooked buffalo chicken.

3. Meanwhile, place tortillas on a plate and spread with a thin layer of bleu cheese or ranch dressing. Layer with lettuce, carrots, avocado, and cheese.

4. Arrange a few chicken strips down the center of each tortilla. Wrap tightly, like a burrito. Serve with a side of hot sauce or extra dressing, if desired!

The ingredients for buffalo chicken wraps next to a tortilla layered with buffalo chicken and toppings, ready to wrap.

And the best part about these wraps is how easy they are to make! Less than thirty-minutes and you’ve got a tasty dinner or lunch, ready to go! Also, you can load them up with more veggies than just the ones I listed.

A buffalo chicken wrap, cut in half, on a plate.

Consider trying my other wrap recipes:

  • Chicken, Bacon, Avocado Wrap
  • Crispy BBQ Chicken Wrap
  • Honey BBQ Chicken Wrap
  • Crispy Southwest Wrap
  • Chicken Cashew Crunch Wrap
  • Chicken Caesar Wrap

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

Two halves of a buffalo chicken wrap stacked on each other on a white plate.

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Buffalo Chicken Wrap

My favorite Buffalo Chicken Wrap includes juicy buffalo chicken layered on crunchy fresh veggies, topped with cheese and creamy dressing and wrapped tightly in a delicious flour tortilla. 
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 448kcal
Author Lauren Allen

Ingredients

  • 1 pound boneless skinless chicken breasts
  • 2 Tablespoons olive oil
  • 1/2 cup Frank’s Hot Sauce
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • pinch of salt
  • 4 large flour tortillas
  • 1/2 cup Blue cheese or Ranch dressing
  • 2 cups Romaine lettuces , chopped
  • 1/2 cup carrot , shredded
  • 1/2 avocado , sliced
  • 1/2 cup shredded cheddar cheese

Instructions

  • Slice chicken breast into several long, thin strips.
  • In a small bowl, whisk together olive oil, hot sauce, paprika, garlic powder and salt. Add chicken and allow to marinate for at least 10 minutes (or up to 24 hours).
  • In a large non-stick skillet over medium-high heat, add the chicken strips. Cook until no longer pink, about 4-5 minutes. 
  • Meanwhile, place tortillas on a plate and spread with a thin layer of bleu cheese or ranch dressing. Layer with lettuce, carrots, avocado, and cheese.
  • Arrange a few chicken strips down the center of each tortilla. Wrap tightly, like a burrito. Serve with a side of hot sauce or extra dressing, if desired! Enjoy!

Nutrition

Calories: 448kcal | Carbohydrates: 6g | Protein: 8g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 27mg | Sodium: 1138mg | Potassium: 331mg | Fiber: 2g | Sugar: 1g | Vitamin A: 5215IU | Vitamin C: 26.8mg | Calcium: 207mg | Iron: 0.8mg

 

I originally shared this recipe May 2014. Updated March 2020 with new process photos and instructions.

Have you tried this recipe?!

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

The post Buffalo Chicken Wrap appeared first on Tastes Better From Scratch.

Scalloped Potatoes (Spicy Baked Potatoes) in Creamy Sauce

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Scalloped Potatoes (Spicy Baked Potatoes) in Creamy Sauce

Scalloped Potatoes are a classic dish with layers of potatoes topped with a delicious creamy sauce! It is the perfect comfort food and side dish to any meal.

A little background to the origin to this dish: When I first came to the United State, I was fortunate enough to meet a very kind elderly woman named Helen. She was so kind and helped me a lot when I first came to this country. She was the same age as my grandmother, but she wanted me to simply refer to her as Helen. We became so close that she eventually became another grandmother for my kids when I was away from my family and country. She truly was a blessing to our family. Scalloped potatoes was one of her favorite vegetarian favorite dishes to make for us. She would make this as a side dish for Easter and Thanksgiving. The ingredients are simple, and the dish is easy to make. I got inspired to make this dish while going through old photos. It has been 30 years since Helen passed away, but she will never be forgotten. I decided to add a variation to this recipe by adding some veggies and making it little spicy.

This recipe will serve 4.

Course Side Dish
Cuisine American
Keyword Baked Potatoes, Baked Vegetable, Cream Sauce, Creamy Butternut squash, easy cooking, Homemade, Main Meal, Side Dish, Spicy Baked Potatoes, Spinach Pasta, Vegetable Pasta, Vegetarian, Video Recipe, Zucchini pasta
Servings 4 people

Ingredients

  • 3 medium sized potatoes peeled and sliced about 1/8 inch thick
  • ¼ cup green peas
  • ¼ cup corn kernels
  • ¼ cup bell pepper chopped
  • ¼ cup carrots shredded
  • 1 Tbsp green chilies finely chopped (this is optional)
  • 2 Tbsp cilantro chopped

For white sauce

  • 2 Tbsp olive oil
  • 2 Tbsp all-purpose flour plain flour, maida
  • tsp black pepper
  • ½ tsp red chili flakes adjust to taste
  • ½ cup heavy cream
  • 1 ½ cup milk
  • ½ tsp salt

Instructions

Sauce

  • In a small frying pan, heat the oil over low medium heat and add all-purpose flour, stir for a minute. Add black pepper, chili flakes, and salt, stir for another minute.
  • Reduce heat to low. While stirring slowly add cream making sure there are no lumps. Add a small amount of milk at a time. The mixture will start becoming thick, continue adding a little milk at a time whisking until smooth.

Assembly

  • Preheat oven to 350 degrees F (190 degrees C). I am using 5” x 7” Pyrex pan to make the Scalloped Potatoes. Grease the pan.
  • layer the potatoes evenly in the pan.
  • Pour cream sauce just covering the potatoes. Now spread the vegetables, bell pepper, carrots, green peas, corn, green chilies and cilantro. Layer the potato again over the vegetables. Pour the sauce making sure covering the potatoes evenly.
  • Bake it for about 40-45 minutes, potatoes should be tender and should be brown from the top.
  • Scalloped Potatoes are ready, nice color. Enjoy.

Notes

I prefer Yukon gold or Russet potatoes for this dish. You can use different vegetables of your choice, like broccoli, cauliflower, green beans, spinach.

You might also like Vegetable Kathi Rolls, Mexican Bhel, Vegan Macaroni and Cheese

The post Scalloped Potatoes (Spicy Baked Potatoes) in Creamy Sauce appeared first on Manjula’s Kitchen.

Best EVER Ground Beef Tacos

Ground beef tacos are a quick and easy dinner that your whole family will love! Fill a taco with this tender and juicy beef with all your favorite toppings that will become the best weeknight dinner.

This ground beef is tasty and full of flavor! Use this ground beef to make several recipes like these easy homemade Navajo tacos. Make the BEST EVER ground beef with this recipe!

Ground Beef Tacos

Need an easy family dinner that everyone is going to love?! These ground beef tacos are tender and juicy in every bite plus the ease of making them quickly on a weeknight. Add all your favorite toppings on top of the beef tacos and taste the amazing flavor combination. Perfect for kids to help make in the kitchen and see how easy recipes can be. This was such a flavorful meat that could be made with

This past week with our family home we have tried making all our meals homemade and from scratch. These ground beef tacos are just what we needed, something fresh, full of flavor and perfect for all ages in our home. My boys helped chop and prepare the tortillas and produce. During this time my girls helped set the table as well as cook the ground beef with me and adding in the simple pantry staple ingredients. This time at home has helped us all to become closer and enjoy family meals again!

Ground Beef Tacos Ingredients:

These ingredients are just what your pantry has. My homemade taco seasoning is so easy to make and can have a shelf life of 3 months. It is perfect for this taco recipe and adds just the right amount of seasoning and flavor. Enjoy this quick and easy beef taco recipe with simple ingredients with all the amazing taste!

  • Ground Beef: Lean ground beef is best for less grease and tender meat for these tacos.
  • Homemade Taco Seasoning: This is easy to make and stores for several weeks in an airtight container.
  • Tomato Paste: Thick and rich sauce that adds so much flavor and texture to this beef meat.
  • Water: Helps save time when cooking ground beef and speeds up the process making the beef tender all at the same time.
  • Taco Shells: Personally, I love homemade tortillas or a warmed up tortilla.

Optional Toppings:

  • Shredded Cheese
  • Lettuce
  • Tomatoes 
  • Olives 
  • Avocado 

How to Make Ground Beef Tacos:

  1. Cook ground beef: In a medium sized skillet over medium high heat add the ground beef and cook and crumble until brown. 
  2. Mix in ingredients: Add ingredients for homemade taco seasoning, tomato paste and water.  Stir until combined.  Let it simmer until it starts to thicken, about 5 minutes.
  3. Prepare and serve tacos: Divide evenly into taco shells and top with desired toppings

The Recipe Critic Pro Tip:

The best ground beef is 80/20 unless fresh from the market or local farm. 

Making homemade taco seasoning and adding it to the ground beef after it is cooked then adding in tomato paste and stirred together.

More Optional Toppings:

Just adding a few extra toppings can help add even more deliciousness. The ground beef alone is literally the best ground beef that you will ever have. Add in toppings to enjoy more of variety on each taco that is created.

  • Cheese: Change up the cheese with a spicy Mexican blend or just a classic cheddar cheese.
  • Cilantro: A great garnish to top your taco with.
  • Sour Cream: A rich and creamy topping to lighten the taco.
  • Salsa: So many fun salsa flavors like my 5 Minute Mango Salsa or a classic Homemade Salsa.
  • Avocado: Try guacamole or sliced avocados on top.
  • Jalapeños: Add some spice to each taco with some sliced jalapeños fresh or from a jar.
  • Onions: Chop up onions for a crunchy sweetness topping.

More Delicious Tacos:

  • Smoky Paprika Fish Tacos with an Apple Slaw
  • Baked Chicken Tacos
  • Grilled Spicy Blackened Salmon Tacos with Pineapple Avocado Salsa
  • Blackened Cajun Shrimp Tacos with Avocado Salsa
  • Beefy Baked Tacos

Five beef tacos on a plate loaded with shredded lettuce, sliced black olives, shredded cheese, tomato slices with lime slices and an avocado sliced on the side.

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Course Dinner, Main Course
Cuisine Mexican
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 8 People
Calories 124kcal
Author Alyssa Rivers

Ingredients

  • 1 pound lean ground beef
  • Homemade Taco Seasoning
  • 2 Tablespoons tomato paste
  • 1/2 cup water
  • 6-8 taco shells

Optional Toppings:

  • Shredded Cheese
  • Lettuce
  • Tomatoes
  • Olives
  • Avocado diced

Instructions

  • In a medium sized skillet over medium high heat add the ground beef and cook and crumble until brown. Add ingredients for homemade taco seasoning, tomato paste and water. Stir until combined. Let it simmer until it starts to thicken, about 5 minutes.
  • Divide evenly into taco shells and top with desired toppings

Nutrition

Calories: 124kcal | Carbohydrates: 7g | Protein: 13g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 35mg | Sodium: 92mg | Potassium: 258mg | Fiber: 1g | Sugar: 1g | Vitamin A: 61IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 2mg

World’s Easiest Yeast Bread recipe – Artisan, NO KNEAD

This bread recipe is phenomenal. The easiest yeast bread in the world, yet it delivers outstanding results – an Artisan style loaf with the signature crispy crust, and a moist, chewy crumb with big fat holes like sourdough!

3 minutes active effort, no knead, no stand mixer, highly flexible and forgiving recipe, this from scratch bread can be on your table in less than 2 hours OR prepare the dough up to 3 days in advance for a handy “grab and bake” option. This is life changing!

Phenomenal EASY yeast bread recipe

This is a  white bread recipe that’s so good yet so simple, beginners will find it a breeze while experienced bakers will appreciate the Artisan bread characteristics of this loaf. With large holes in the crumb like your favourite sourdough bread, a thick, crispy crust and the incredible chew that you get with high quality breads, this is a gold nugget recipe!

Here’s why it’s so easy:

  • No knead, no stand mixer
  • 3 minutes active effort – you won’t even get your hands dirty
  • Dutch oven (cast iron pot) ideal but not necessary
  • Incredibly forgiving dough, with rise times ranging from 1 hour to 3 days (yes, really, you choose what works for you)
  • Easy but yet no compromise on quality of bread

You may never buy bread again after trying this!

Close up showing large holes in slice of artisan style bread made from scratch

What you need to make this homemade bread recipe

Here’s what you need to make homemade bread from scratch  – yeast, flour, salt and water. Yep, really, that’s it!

No yeast?

Make this famous Irish Soda Bread – the world’s best bread made with NO YEAST!

Ingredients in homemade No Knead Artisan style bread

  • Yeast – my base recipe uses Rapid Rise or Instant Yeast which does not need to be dissolved in water. But it works just as well with normal yeast (“Active Dry Yeast” or just “dry yeast”) – you just need to change the order of the steps and dissolve the yeast in water first. The bread comes out exactly the same!
  • Best flour for homemade bread – use bread flour if you can. Bread flour has more protein in it than normal flour which means more gluten, and this makes the dough more elastic and yields a more fluffy yet chewy texture inside the bread. However, this bread is still spectacular made with normal flour too!

How to make the world’s easiest homemade bread – Artisan style!

1. Make wet sticky dough – Mix together the flour, salt and yeast, then add warm water and mix. The “dough” will be very wet and sloppy, not kneadable at all – this is what you want!

How to make homemade bread so easy anyone can do it!

2. Rise! Cover with cling wrap then place it in a warm place (25 – 30°C / 77 – 86°C) for 2 hours. The dough will increase in volume by double or more, the surface will become bubbly and the dough will be wobbly, like jelly.

BETTER FLAVOUR OPTION – Once dough has risen, you can bake immediately. OR, for better flavour, refrigerate for a minimum of 8 hours, up to 3 days. Time = better flavour development. I usually make this dough in the morning, refrigerate all day then bake in the evening. Or make the dough in the evening, refrigerate overnight and bake fresh in the morning!

Before and after dough rising for no knead bread - crusty artisan style

3. Preheat oven – 30 minutes before dough has risen, place a dutch oven (cast iron pot) with the lid on in the oven to preheat at 230°C/450°F.

No dutch oven? No problem! Just bake it on a tray – see the recipe notes.

Preheating dutch oven in oven for homemade bread

4. Scrape dough out of bowl onto floured work surface. It will be wet and sticky and that’s exactly what you want – because we will not be kneading it! In fact, you won’t even touch it with your hand.

How to make homemade bread so easy anyone can do it!

5. Shape the dough – use a dough scraper or anything of similar shape (spatula, cake serve, or large knife) to fold the sides in so it roughly resembles a round disc. Don’t get too hung up on this step – you’ll deform it in the next step!!

How to make homemade bread so easy anyone can do it!

6. Slide onto paper – Slide a large piece of baking / parchment paper next to the dough, then flip it upside down onto the paper so the seams from the step above are face down, and you have the smooth side up.

Slide/push the dough into the centre, then briefly reshape it into a round or slightly oval shape. Do not get too hung up on shape – this bread is supposed to be rustic!

How to make homemade bread so easy anyone can do it!

7. Transfer to HOT POT! – Remove very hot pot from oven, then use paper to pick up the dough and put it in the pot, and put the lid on.

How to make homemade bread so easy anyone can do it!

See recipe notes for no dutch oven method.

8. Bake! Bake for 30 minutes with the lid on, then 12 minutes with the lid off.

Cool on a rack for 10 minutes before slicing. This is important – to let the centre of the bread finish cooking (if you slice too early, it will seem a bit doughy. Patience was never my greatest virtue so I learnt this first hand!)

How to make homemade bread so easy anyone can do it!

Remember – you can make this bread recipe WITHOUT a dutch oven!

Artisan style no knead bread in a dutch oven, fresh out of the oven

Why this bread recipe works – and TIPS!

  • Loose, sticky dough = easier to rise than firmer dough
  • No kneading = rough dough but because the dough is so soft, it puffs up enough to “smooth out” the roughness
  • Why you need a preheated dutch oven for no knead bread – to create a steamy environment to give the bread a rise boost before the crust sets (which stops the bread from rising). Professional bakeries are equipped with steam ovens – the cast iron pot is the home method!
  • Don’t have a dutch oven? No problem! Recreate the steamy environment by placing hot water in a pan in the oven.
  • High heat and preheated pot = rise boost
  • Big holes in the crumb – loose dough, high oven temp and preheated pot allows the yeast to give the bread a great rise boost, creating big air pockets.
  • Less flour = looser dough = big bread holes.
  • It is tasty baked immediately, but it’s even tastier after 8+ hours in the fridge!
  • Why refrigerating the dough creates a better tasting bread – because the fridge slows down the fermentation of the yeast (ie dough stops rising, if it kept rising it would kill the rising power of the yeast), allowing the enzymes in the yeast to do their work, transforming starch into sugar which creates a more flavourful bread. So we make the dough rise first, then refrigerate it.

Close up of crispy crust of world's easiest yeast bread fresh out of the oven

Spreading butter on homemade bread

All the ways to eat this bread!

Everything you do with bread, you can do with this bread. It truly has the structure of bakery bread, so there are no limits!

Eat it fresh out of the oven, slathered with butter. Make sandwiches, toast it, mop plates clean, dunk it in soups and stews. Make bruschetta, garlic bread, grilled cheese, CHEESY garlic bread or Cheese and Garlic CRACK Bread!

I hope you enjoy this bread recipe as much as I do. This really is one of those gold nugget recipes that you’ll make once and treasure forever! – Nagi x


Watch how to make it

World’s Easiest Yeast Bread recipe – Artisan, NO KNEAD

Recipe video above. This super crusty homemade bread recipe is going to blow your mind! The world’s easiest yeast bread that’s just like the very best artisan bread you pay top dollar for, with an incredible crispy, chewy crust, and big fat holes like sourdough. Recipe is forgiving so don’t fret if things don’t go perfectly, it will be salvageable. SEE NOTES for options like no dutch oven, different yeast, MAKE AHEAD up to 3 days!

  • 3 cups (390g) flour (, bread or plain/all purpose (Note 1))
  • 2 tsp instant or rapid rise yeast ((Note 2 for normal / active dry yeast))
  • 2 tsp salt (, cooking / kosher salt (Note 3))
  • 1.5cups (375ml) very warm tap water (, NOT boiling or super hot (ie up to 55°C/130°F) (Note 4))

Dough shaping

  • 1.5 tbsp flour (, for dusting)
  1. Mix Dough: Mix flour, yeast and salt in a large bowl. Add water, then use the handle of a wooden spoon to mix until all the flour is incorporated. Dough will be wet and sloppy – not kneadable (see video at X seconds, Note 5).

  2. Rise: Cover with cling wrap or plate, leave on counter for 2 – 3 hours until it doubles in volume, it’s wobbly like jelly and the top is bubbly. If after 1 hour it doesn’t seem to be rising, move it somewhere warmer (Note 6).

  3. Optional – refrigerate for flavour development: At this stage, you can either bake immediately (next step) or refrigerate for up to 3 days. I often bake immediately, or refrigerate overnight then bake in the morning.

  4. Preheat oven (Note 7) – Put dutch oven with lid in oven and preheat to 230°C/450°F 30 minutes prior to baking. (Note 8 for no dutch oven)

  5. Shape dough: Sprinkle work surface with 1 tbsp flour, scrape dough out of bowl. Sprinkle top with ½ tbsp flour.

  6. Using a dough scraper or anything of similar shape (cake server, large knife, spatula), fold the out edges inwards (about 6 folds) to roughly form a roundish shape. Don’t be too meticulous here – you’re about to deform it, it’s more about deflating the bubbles in the dough and forming a shape you can move.
  7. Transfer to paper: Slide a large piece of parchment/baking paper next to the dough, then flip it upside down onto the paper (ie seamside down, smoth side up). Slide/push it towards the middle, then reshape it into a round(ish) shape.

  8. Take chill out of dough – if you refrigerated dough per step 3, leave it on the counter for 20 minutes.

  9. Dough in pot: Remove piping hot dutch oven from oven. Use paper to place dough into pot, place lid on.

  10. Bake 30 minutes covered, then 12 minutes uncovered or until deep golden and crispy.

  11. Cool on rack for 10 minutes before slicing.

MAKE AHEAD:

  • Fridge up to 3 days – Rise dough per recipe, then leave in bowl and refrigerate up to 3 days. Flavour gets better with time. Dough will stay bubbly for a day or two, then will deflate – that’s fine. Shape into round and place on paper per recipe, then leave for 30 minutes to take the chill out of it, then bake per recipe.
  • Cooked bread – great fresh for 2 days, then after that, better warmed or toasted. This stays more fresh than usual homemade bread.
  • Freeze cooked bread for up to 3 months.

1. Flour – bread flour will give a more the crumb a more chewy, fluffy texture like bakery Artisan bread because it has higher protein, and bread stays fresher for longer. Plain / all purpose flour still works 100% perfectly, texture is just not quite the same.

2. Yeast – use yeast labelled “instant” or “rapid rise”. If you can only find normal yeast (can be labelled “active dry yeast”) then dissolve yeast in water first (no need to let it foam), then immediately add flour and salt and mix. Proceed with recipe as written.

3. Salt – reduce to 1 ¼ tsp if using table salt (finer grains = less volume for same amount of salt)

4. Water temperature – if it’s so scorching hot you wouldn’t bathe in it, it will kill the yeast. If it’s a lovely temp you could sit in for hours in a bubble bath, it’s the perfect temp.

5. Dough consistency can be affected by factors like different brands of flour, humidity in air. If dough is too dry, add touch of water. Too wet, add a touch of flour. Compare to video at X seconds and photos above.

6. Dough rising – time will vary depending on room temperature, humidity, flour you use etc. If it’s coldish in your kitchen (22°C/70°F or less) OR it’s not rising (check at 1 hour), then tuck the bowl somewhere warmer, not windy.

Simple method I use: in sink with warm (not hot) water, with ramekin to elevate bowl above water level. Or run dryer for a few minutes then place bowl in there. Do not put bowl in direct sunlight indoors – too hot. But in shade near sunlight is good!

If dough rises really quickly (eg if you filled the sink up way too much with super hot tap water), then pull bowl out of sink and put in fridge to stop the rise while you wait to preheat the oven.

7. Oven preheating – If baking immediately, start preheating oven when you can see dough is rising (at 1.5 hours) or if you refrigerated, while dough is resting to take chill out of it.

It’s also fine to shape the dough into a round, place it on parchment paper and leave for 30 minutes while oven preheated (I told this is a flexible recipe!!)

8. Dutch oven (cast iron pot) creates a steamer effect, a home version of professional steamer ovens used by bakeries to make bread.

No dutch oven method – place a 20cm/8” square pan (or similar) in oven while preheating on middle shelf where bread will bake (or shelf under if tray won’t fit on same shelf). Boil kettle. When you put the bread in, work fast as follows – place bread in oven, fill pan with boiling water, shut oven door = makeshift dutch oven steamer effect!

9. Different measures in different countries – cup sizes differ slightly between countries. The difference is not enough to affect the outcome of most recipes, but for baking recipes, it does matter. For this bread, as long as you use EITHER cups OR weights & mls for the flour and water, this recipe will work fine (I tested with US and Aus cups which have the greatest variance in size).

10. Source: Adapted from this recipe from New York Times (halved the recipe to make one batch, and added useful tips and tricks after much trial and error over the years).

11. Nutrition per slice

Life of Dozer

Just keeping a close eye on it for me….

Dozer golden retriever no knead artisan bread

Good job Dozer. Here’s your treat. Look, I even buttered it for you!

Dozer golden retriever no knead artisan bread

The post World’s Easiest Yeast Bread recipe – Artisan, NO KNEAD appeared first on RecipeTin Eats.

Incredible Easy Bread Recipe – crusty, NO KNEAD

This crusty easy bread recipe is phenomenal. It has got to be the simplest yeast bread recipe in the world, yet it delivers phenomenal results – an Artisan style loaf with an incredible thick, crispy crust , and a moist, chewy crumb with big fat holes like a loaf of sourdough!

3 minutes active effort, no knead, no stand mixer, highly flexible and forgiving recipe, this from scratch bread can be on your table in less than 2 hours OR prepare the dough up to 3 days in advance for a handy “grab and bake” option. This is life changing!

Phenomenal EASY bread recipe

This is a yeast bread recipe that’s so good yet so simple, beginners will find it a breeze while experienced bakers will appreciate the Artisan bread characteristics of this loaf. With large holes in the crumb like your favourite sourdough bread, a thick, crispy crust and the incredible chew that you get with high quality breads, this is a gold nugget recipe!

Here’s why it’s so easy:

  • No knead, no stand mixer
  • 3 minutes active effort – you won’t even get your hands dirty
  • Dutch oven (cast iron pot) ideal but not necessary
  • Incredibly forgiving dough, with rise times ranging from 1 hour to 3 days (yes, really, you choose what works for you)
  • Easy but yet no compromise on quality of bread

You may never buy bread again after trying this!

Close up showing large holes in slice of artisan style bread made from scratch

What you need to make this homemade bread recipe

Here’s what you need to make homemade bread from scratch  – yeast, flour, salt and water. Yep, really, that’s it!

Ingredients in homemade No Knead Artisan style bread

  • Yeast – my base recipe uses Rapid Rise or Instant Yeast which does not need to be dissolved in water. But it works just as well with normal yeast (“Active Dry Yeast” or just “dry yeast”) – you just need to change the order of the steps and dissolve the yeast in water first. The bread comes out exactly the same!
  • Best flour for homemade bread – use bread flour if you can. Bread flour has more protein in it than normal flour which means more gluten, and this makes the dough more elastic and yields a more fluffy yet chewy texture inside the bread. However, this bread is still spectacular made with normal flour too!

How to make the world’s easiest homemade bread – Artisan style!

1. Make wet sticky dough – Mix together the flour, salt and yeast, then add warm water and mix. The “dough” will be very wet and sloppy, not kneadable at all – this is what you want!

How to make homemade bread so easy anyone can do it!

2. Rise! Cover with cling wrap then place it in a warm place (25 – 30°C / 77 – 86°C) for 2 hours. The dough will increase in volume by double or more, the surface will become bubbly and the dough will be wobbly, like jelly.

BETTER FLAVOUR OPTION – Once dough has risen, you can bake immediately. OR, for better flavour, refrigerate for a minimum of 8 hours, up to 3 days. Time = better flavour development. I usually make this dough in the morning, refrigerate all day then bake in the evening. Or make the dough in the evening, refrigerate overnight and bake fresh in the morning!

Before and after dough rising for no knead bread - crusty artisan style

3. Preheat oven – 30 minutes before dough has risen, place a dutch oven (cast iron pot) with the lid on in the oven to preheat at 230°C/450°F.

No dutch oven? No problem! Just bake it on a tray – see the recipe notes.

Preheating dutch oven in oven for homemade bread

4. Scrape dough out of bowl onto floured work surface. It will be wet and sticky and that’s exactly what you want – because we will not be kneading it! In fact, you won’t even touch it with your hand.

How to make homemade bread so easy anyone can do it!

5. Shape the dough – use a dough scraper or anything of similar shape (spatula, cake serve, or large knife) to fold the sides in so it roughly resembles a round disc. Don’t get too hung up on this step – you’ll deform it in the next step!!

How to make homemade bread so easy anyone can do it!

6. Slide onto paper – Slide a large piece of baking / parchment paper next to the dough, then flip it upside down onto the paper so the seams from the step above are face down, and you have the smooth side up.

Slide/push the dough into the centre, then briefly reshape it into a round or slightly oval shape. Do not get too hung up on shape – this bread is supposed to be rustic!

How to make homemade bread so easy anyone can do it!

7. Transfer to HOT POT! – Remove very hot pot from oven, then use paper to pick up the dough and put it in the pot, and put the lid on.

How to make homemade bread so easy anyone can do it!

See recipe notes for no dutch oven method.

8. Bake! Bake for 30 minutes with the lid on, then 12 minutes with the lid off.

Cool on a rack for 10 minutes before slicing. This is important – to let the centre of the bread finish cooking (if you slice too early, it will seem a bit doughy. Patience was never my greatest virtue so I learnt this first hand!)

How to make homemade bread so easy anyone can do it!

Remember – you can make this bread recipe WITHOUT a dutch oven!

Artisan style no knead bread in a dutch oven, fresh out of the oven

Why this bread recipe works – and TIPS!

  • Loose, sticky dough = easier to rise than firmer dough
  • No kneading = rough dough but because the dough is so soft, it puffs up enough to “smooth out” the roughness
  • Why you need a preheated dutch oven for no knead bread – to create a steamy environment to give the bread a rise boost before the crust sets (which stops the bread from rising). Professional bakeries are equipped with steam ovens – the cast iron pot is the home method!
  • Don’t have a dutch oven? No problem! Recreate the steamy environment by placing hot water in a pan in the oven.
  • High heat and preheated pot = rise boost
  • Big holes in the crumb – loose dough, high oven temp and preheated pot allows the yeast to give the bread a great rise boost, creating big air pockets.
  • Less flour = looser dough = big bread holes.
  • It is tasty baked immediately, but it’s even tastier after 8+ hours in the fridge!
  • Why refrigerating the dough creates a better tasting bread – because the fridge slows down the fermentation of the yeast (ie dough stops rising, if it kept rising it would kill the rising power of the yeast), allowing the enzymes in the yeast to do their work, transforming starch into sugar which creates a more flavourful bread. So we make the dough rise first, then refrigerate it.

Spreading butter on homemade bread

All the ways to eat this bread!

Everything you do with bread, you can do with this bread. It truly has the structure of bakery bread, so there are no limits!

Eat it fresh out of the oven, slathered with butter. Make sandwiches, toast it, mop plates clean, dunk it in soups and stews. Make bruschetta, garlic bread, grilled cheese, CHEESY garlic bread or Cheese and Garlic CRACK Bread!

I hope you enjoy this bread recipe as much as I do. This really is one of those gold nugget recipes that you’ll make once and treasure forever! – Nagi x


Watch how to make it

Incredible Easy Bread Recipe – crusty, Artisan, NO KNEAD

Recipe video above. This super crusty homemade bread recipe is going to blow your mind! The world’s easiest yeast bread that’s just like the very best artisan bread you pay top dollar for, with an incredible crispy, chewy crust, and big fat holes like sourdough. Recipe is forgiving so don’t fret if things don’t go perfectly, it will be salvageable. SEE NOTES for options like no dutch oven, different yeast, MAKE AHEAD up to 3 days!

  • 3 cups (390g) flour (, bread or plain/all purpose (Note 1))
  • 2 tsp instant or rapid rise yeast ((Note 2 for normal / active dry yeast))
  • 2 tsp salt (, cooking / kosher salt (Note 3))
  • 1.5cups (375ml) very warm tap water (, NOT boiling or super hot (ie up to 55°C/130°F) (Note 4))

Dough shaping

  • 1.5 tbsp flour (, for dusting)
  1. Mix Dough: Mix flour, yeast and salt in a large bowl. Add water, then use the handle of a wooden spoon to mix until all the flour is incorporated. Dough will be wet and sloppy – not kneadable (see video at X seconds, Note 5).

  2. Rise: Cover with cling wrap or plate, leave on counter for 2 – 3 hours until it doubles in volume, it’s wobbly like jelly and the top is bubbly. If after 1 hour it doesn’t seem to be rising, move it somewhere warmer (Note 6).

  3. Optional – refrigerate for flavour development: At this stage, you can either bake immediately (next step) or refrigerate for up to 3 days. I often bake immediately, or refrigerate overnight then bake in the morning.

  4. Preheat oven (Note 7) – Put dutch oven with lid in oven and preheat to 230°C/450°F 30 minutes prior to baking. (Note 8 for no dutch oven)

  5. Shape dough: Sprinkle work surface with 1 tbsp flour, scrape dough out of bowl. Sprinkle top with ½ tbsp flour.

  6. Using a dough scraper or anything of similar shape (cake server, large knife, spatula), fold the out edges inwards (about 6 folds) to roughly form a roundish shape. Don’t be too meticulous here – you’re about to deform it, it’s more about deflating the bubbles in the dough and forming a shape you can move.
  7. Transfer to paper: Slide a large piece of parchment/baking paper next to the dough, then flip it upside down onto the paper (ie seamside down, smoth side up). Slide/push it towards the middle, then reshape it into a round(ish) shape.

  8. Take chill out of dough – if you refrigerated dough per step 3, leave it on the counter for 20 minutes.

  9. Dough in pot: Remove piping hot dutch oven from oven. Use paper to place dough into pot, place lid on.

  10. Bake 30 minutes covered, then 12 minutes uncovered or until deep golden and crispy.

  11. Cool on rack for 10 minutes before slicing.

MAKE AHEAD:

  • Fridge up to 3 days – Rise dough per recipe, then leave in bowl and refrigerate up to 3 days. Flavour gets better with time. Dough will stay bubbly for a day or two, then will deflate – that’s fine. Shape into round and place on paper per recipe, then leave for 30 minutes to take the chill out of it, then bake per recipe.
  • Cooked bread – great fresh for 2 days, then after that, better warmed or toasted. This stays more fresh than usual homemade bread.
  • Freeze cooked bread for up to 3 months.

1. Flour – bread flour will give a more the crumb a more chewy, fluffy texture like bakery Artisan bread because it has higher protein, and bread stays fresher for longer. Plain / all purpose flour still works 100% perfectly, texture is just not quite the same.

2. Yeast – use yeast labelled “instant” or “rapid rise”. If you can only find normal yeast (can be labelled “active dry yeast”) then dissolve yeast in water first (no need to let it foam), then immediately add flour and salt and mix. Proceed with recipe as written.

3. Salt – reduce to 1 ¼ tsp if using table salt (finer grains = less volume for same amount of salt)

4. Water temperature – if it’s so scorching hot you wouldn’t bathe in it, it will kill the yeast. If it’s a lovely temp you could sit in for hours in a bubble bath, it’s the perfect temp.

5. Dough consistency can be affected by factors like different brands of flour, humidity in air. If dough is too dry, add touch of water. Too wet, add a touch of flour. Compare to video at X seconds and photos above.

6. Dough rising – time will vary depending on room temperature, humidity, flour you use etc. If it’s coldish in your kitchen (22°C/70°F or less) OR it’s not rising (check at 1 hour), then tuck the bowl somewhere warmer, not windy.

Simple method I use: in sink with warm (not hot) water, with ramekin to elevate bowl above water level. Or run dryer for a few minutes then place bowl in there. Do not put bowl in direct sunlight indoors – too hot. But in shade near sunlight is good!

If dough rises really quickly (eg if you filled the sink up way too much with super hot tap water), then pull bowl out of sink and put in fridge to stop the rise while you wait to preheat the oven.

7. Oven preheating – If baking immediately, start preheating oven when you can see dough is rising (at 1.5 hours) or if you refrigerated, while dough is resting to take chill out of it.

It’s also fine to shape the dough into a round, place it on parchment paper and leave for 30 minutes while oven preheated (I told this is a flexible recipe!!)

8. Dutch oven (cast iron pot) creates a steamer effect, a home version of professional steamer ovens used by bakeries to make bread.

No dutch oven method – place a 20cm/8” square pan (or similar) in oven while preheating on middle shelf where bread will bake (or shelf under if tray won’t fit on same shelf). Boil kettle. When you put the bread in, work fast as follows – place bread in oven, fill pan with boiling water, shut oven door = makeshift dutch oven steamer effect!

9. Different measures in different countries – cup sizes differ slightly between countries. The difference is not enough to affect the outcome of most recipes, but for baking recipes, it does matter. For this bread, as long as you use EITHER cups OR weights & mls for the flour and water, this recipe will work fine (I tested with US and Aus cups which have the greatest variance in size).

10. Source: Adapted from this recipe from New York Times (halved the recipe to make one batch, and added useful tips and tricks after much trial and error over the years).

11. Nutrition per slice

Life of Dozer

Just keeping a close eye on it for me….

Dozer golden retriever no knead artisan bread

Good job Dozer. Here’s your treat. Look, I even buttered it for you!

Dozer golden retriever no knead artisan bread

The post Incredible Easy Bread Recipe – crusty, NO KNEAD appeared first on RecipeTin Eats.

Healthy Black Bean Burgers

Crispy Black bean burgers with spicy mayo are so much healthier, cheaper and tastier homemade and can be grilled or cooked on the stovetop, in the oven, or in the air fryer!

Whether you just love to eat some meatless meals here and there or are looking to add healthy nutrients to your diet, black bean burgers are perfect. They are a wonderful way to cut back on meat and fill up on delicious protein.

I love a juicy burger as much as the next person, but once I made these crispy black bean burgers, I was hooked. They are packed with tons of flavor, and you can top them with all sorts of foods. Next time you are in the mood for something amazing, try these black bean burgers, and you’ll be happy you did. Plus, you can make them even healthier by adding lots of veggies as toppings.

What You Will Need To Make Black Beans Burgers

  • Black beans: They are the star of the show, and combined with the other ingredients, make a burger you won’t soon forget.
  • Olive oil: You just need a little bit to saute the garlic.
  • Bell pepper: Use any color of bell peppers that you like. Red, orange, and yellow will add some extra color to the burgers.
  • Yellow onion: I love the flavor of adding some yellow onions. Plus, you will get some added nutrients too.
  • Garlic cloves: You can adjust the amount of garlic you add based on your preferences.
  • Instant Oats: The texture is wonderful with instant oatmeal. You can also use some breadcrumbs, almond flour, or any other flour you enjoy too. Such a versatile recipe!
  • Egg: The egg helps hold all the ingredients together, so it doesn’t fall apart as you are cooking the black bean burgers.
  • Shredded Cheese: The cheese adds texture and flavor to the burgers. You can use your favorite shredded cheese or even feta or goat cheese. It’s completely optional but highly recommended!
  • Sriracha: If you want a little kick of heat, sriracha is the way to go. Otherwise, ketchup is a great choice too.
  • Seasonings: I like using chili powder, garlic powder, cumin, salt, and pepper in my black bean burgers. It’s so yummy!
  • Fresh cilantro: Using cilantro is completely optional. Adding a little bit enhances the flavor, but if you aren’t a fan, you can skip it.

How To Make Black Bean Burgers

Making these black bean burgers is so easy, and the result is a drool-worthy meal that you will want over and over again. To start, you’ll need to saute the onions and peppers in a skillet until they are tender. Then add in the garlic and heat for a couple of more minutes.

Next, drain and rinse your cans of black beans. Make sure to remove excess water by patting them dry with a paper towel. Next, place the beans in a mixing bowl and begin mashing them with a for. You want them to be a little bit chunky. Then mix in the onion mixture, eggs, cheese, oats (or breadcrumbs/flour), sriracha, spices, and cilantro and combine.

Place the black bean burger mixture in the fridge for 20-30 minutes. This allows the oats or breadcrumbs to absorb any extra moisture and will help keep the burgers together. If you are in a hurry, you can skip this step.

After cooling the burger mixture in the fridge, remove them and make 8 patties. Then cook by baking, on the stovetop, in the air fryer or on the grill.

Make Black Bean Burgers in Advance

If you are looking for a meal that you can make ahead of time, you’ll love these black bean burgers. You can easily store them in the fridge for 3-5 days! Keep them in a covered container with a tight-fitting lid.

Additionally, you can freeze the black bean burgers for up to 1 month. Defrost them before warming up. Heat them in the microwave or in a skillet with a little bit of olive oil when ready to serve.

Black Bean Burgers Topping Ideas

There are lots of different toppings you can add to these black bean burgers. I wanted to share some of my favorite ideas, but feel free to add all your go-to toppings.

  • cheese
  • lettuce
  • tomatoes
  • avocado
  • onion
  • pickles
  • caramelized onion
  • chipotle sauce
  • Spicy Mayo

Benefits Of Black Bean Burgers

There are many health benefits of making black bean burgers. For starters, they are a healthier meatless alternative to traditional burgers. Plus, you get all the amazing health benefits of the black beans themselves.

Black beans are a nutrient-rich food that is loaded with potassium, fiber, folate, protein, and vitamin B6. They keep you full and satisfied too.

Print

Healthy Black Bean Burgers

Crispy Black bean burgers are so much healthier, cheaper and tastier homemade and can be grilled or cooked on the stovetop, in the oven, or in the air fryer!
Course Dinner
Cuisine American
Keyword burger, dinner, easy, healthy
Prep Time 20 minutes
Cook Time 10 minutes
0 minutes
Total Time 30 minutes
Servings 8 servings
Calories 97kcal

Equipment

  • Skillet
  • Air Fryer
  • Mixing Bowls

Ingredients

  • 2 (15 oz cans) black beans, drained well
  • 1 tablespoon olive oil
  • 1/2 cup bell pepper, finely chopped
  • 1/2 cup yellow onion, finely chopped
  • 3-4 cloves garlic, minced
  • 3/4 cup Instant Oats, pulsed in blender (or breadcrumbs, almond flour, or flour of choice, see note)
  • 2 large eggs
  • 1/2 cup shredded cheese of choice*
  • 1 tablespoon sriracha (or ketchup)
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup lightly packed fresh cilantro, finely chopped (optional)
  • 2-4 tablespoons Spicy Mayo optional

Instructions

  • Heat olive in a small pan over medium-high heat. Saute the onions and bell peppers for 3-4 minutes or until tender. Add the garlic and saute for another minute. Remove from heat and set aside to cool for at least 2-4 minutes.
  • Drain and rinse black beans. Pat with a paper towel to remove excess water. Pour into a large mixing bowl and gently mash with a fork just until chunky. Add the breadcrumbs, eggs, cheese, sriracha, spices, and cilantro. Mix to combine.
  • Cover the mixture and refrigerate for 15-20 minutes. This step will help the breadcrumbs or other grain absorb the excess moisture so they don’t fall apart.
  • Once Burgers have set in the fridge, divide the mixture into 8 even patties and cook via the desired cooking method. Once cooked, assemble burgers with your favorite toppings and condiments. We served it with spicy mayo and air fryer fries.
  • Stovetop: Sautee 3-4 minutes per side in 1 tablespoon oil over medium-high heat until the outside is crispy and set.
  • To Bake: Preheat oven to 375F. Line a baking sheet with foil or parchment paper and bake for 15-20 minutes or until crispy and cooked through.
  • To Grill: Place burgers on greased aluminum foil and grill 7-9 minutes per side or until cooked through and charred.
  • To Air fry: Preheat air fryer to 375F. Air fryer for 15 minutes or until crispy and cooked through.

Notes

* Pulse instant or rolled oats in the food  processor or blender for 5-10 seconds or until it it starts to resemble a flour texture. This recipe will also work with any flour or breadcrumbs. 

 

Nutrition

Serving: 1burgers | Calories: 97kcal | Carbohydrates: 8g | Protein: 5g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 58mg | Sodium: 259mg | Potassium: 104mg | Fiber: 1g | Sugar: 1g | Vitamin A: 523IU | Vitamin C: 14mg | Calcium: 53mg | Iron: 1mg

More Delicious Black Bean Recipes To Try!

Avocado Black Bean Quesadillas

Crispy Black Bean and Rice Burritos

Southwest Veggie Quesadillas

Avocado & Black Bean Salad

Black Bean and Avocado Wraps