Roasted Asparagus with Parmesan and Soft-Boiled Eggs

This is truly the only way to prepare asparagus! Roasted perfectly until crisp-tender and served with a refreshing tarragon vinaigrette, soft-boiled eggs and freshly shaved Parmesan.

Roasted Asparagus with Parmesan + Soft-Boiled Eggs - This is truly the only way to prepare asparagus! Roasted perfectly until crisp-tender and served with a refreshing tarragon vinaigrette, soft-boiled eggs and freshly shaved Parmesan.

Our Spring doesn’t feel exactly like spring time just yet here in Chicago. It’s cold – like 35 degrees, still wearing Uggs, a parka, and a beanie/gloves type cold.

But that’s okay. I was able to find the most beautiful asparagus so I’ve been making this on repeat, forcing Spring into our homes. Sometimes I roast them but I also throw the asparagus right onto a grill and it is absolutely fantastic.

The asparagus cooks through very, very fast so make sure you have your refreshing tarragon vinaigrette and shaved Parmesan ready to go (fresh tarragon is ideal but dried also works).

For your eggs, you can soft-boil them on the stovetop or use the IP version. I tend to use the latter since there’s less babysitting.

If soft-boil ain’t your thing – it is all good. Medium or hard boil will also work beautifully here.

Serve with all that crusty no-knead/sourdough bread you’ve been baking through quarantine and say hello to 35 degree Spring.

Roasted Asparagus with Parmesan + Soft-Boiled Eggs - This is truly the only way to prepare asparagus! Roasted perfectly until crisp-tender and served with a refreshing tarragon vinaigrette, soft-boiled eggs and freshly shaved Parmesan.

Print Recipe

Ingredients:

  • 3 1/2 tablespoons olive oil, divided
  • 1 1/2 tablespoons white wine vinegar
  • 2 tablespoons diced shallot
  • 1 tablespoon coarse grain mustard
  • 1 teaspoon granulated sugar
  • 1 1/2 tablespoons chopped fresh tarragon
  • Kosher salt and freshly ground black pepper, to taste
  • 2 pounds asparagus, trimmed
  • 3 cloves garlic, minced
  • 4 soft boiled eggs, sliced or halved
  • 1/2 cup shaved Parmesan

Directions:

  1. Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. In a small bowl, whisk together 2 tablespoons olive oil, vinegar, shallot, mustard and sugar; stir in tarragon and season with salt and pepper, to taste. Set aside.
  3. Place asparagus onto the prepared baking sheet. Stir in remaining 1 1/2 tablespoons olive oil and garlic; season with salt and pepper, to taste.
  4. Place into oven and roast for 12-15 minutes, or until tender but crisp.
  5. Serve immediately, topped with eggs and Parmesan, drizzled with olive oil mixture.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

The post Roasted Asparagus with Parmesan and Soft-Boiled Eggs appeared first on Damn Delicious.

Strawberry Rhubarb Crisp

I can’t think of a better way to use up fresh rhubarb then this delicious Strawberry Rhubarb Crisp with oatmeal crumble topping. It’s one of the easiest desserts to make and always a crowd-pleaser.

I love using seasonal fruit to make war, crisps and cobblers for dessert, like my popular Peach Cobbler, Triple Berry Crisp and Blueberry Cobbler.

Everything about this recipe is warm and comforting and perfect for when rhubarb is in season.

Ingredients:

  • Produce: fresh rhubarb, strawberries, orange.
  • Pantry Staples: sugar, vanilla, cornstarch, flour, brown sugar, baking powder.
  • Spices: cinnamon, salt.
  • Rolled oats.
  • Unsalted butter.

Buying and Preparing Rhubarb:

Rhubarb is a Springtime “fruit”(harvested in April-June) that looks like pinkish/purple celery. It’s most often found served in sweets like pies, crisps, jam, and compotes because its tart flavor pairs perfectly with sweet fruits.

It’s usually found by other vegetables in the produce section, and much like celery, its stalks are what are used in cooking (in fact, the leaves of the plant are poisonous). Look to buy the freshest crisp, heavy stalks, and avoid rhubarb that is limp or feels dry.

To cut rhubarb: start by cutting the rhubarb from the root and cutting off the leaves.  Discard the leaves and wash the stalk of rhubarb well.  Chop the rhubarb into 1/2 inch pieces and store any extra in the refrigerator or freezer for later use.

How to Make Strawberry Rhubarb Crisp:

1. Make crumb topping: Combine ingredients in bowl with a pastry blender or fork until it resembles small crumbs. Refrigerate while you prepare the rhubarb filling.

2. Prepare rhubarb filling: Cut rhubarb stalks into 1/2-inch pieces. In large bowl combine rhubarb, strawberries, sugar, vanilla, zest, juice and cornstarch.

A bowl of oat topping next to a dish with strawberries and chopped rhubarb.

3. Pour into baking dish: Pour filling into a 8 or 9’’ square baking dish and sprinkle crumble topping evenly on top.

4. Bake at 375 degrees F for about 35 minutes or until crumble is golden and fruit is bubbling.

Before and after photos of a rhubarb crisp with oat topping, then baked in the oven.

Fresh or Frozen Berries?

Both fresh or frozen strawberries will work.  If using frozen strawberries there is no need to thaw them first.  You could also substitute other types of berries (fresh or frozen).

Variations:

  • Rhubarb crisp without strawberries: Double the amount of rhubarb, or substitute a different fruit.
  • Apple rhubarb crisp: Instead of strawberries, substitute 1 pound of peeled and thinly sliced apples.
  • Low sugar rhubarb crisp: cut the sugar in half or substitute a sweetener.
  • Vegan/dairy-free: substitute vegan butter.
  • Gluten-free: use gluten free oats and flour.

Make Ahead And Freezing Instructions:

To Make ahead: Prepare the filling 1 day ahead of time.  Prepare the oat crumble when ready to bake.

To freeze before baking: Prepare the filling, cover well and freeze for 1-2 months.  Allow to thaw in the refrigerator overnight before baking.

To freeze after baking:  Bake as directed and allow the crisp to cool completely. Cover tightly with a double layer of aluminum foil and freeze for 1-2 months. Thaw overnight in the refrigerator, then warm in the oven at 350 degrees F or scoop individual portions and reheat in the microwave.

A bowl with warm rhubarb crisp and a scoop of vanilla ice cream in it.

If you like this recipe, check out my other fruit desserts:

  • Strawberries and Cream
  • Triple Berry Crisp
  • Apple Crisp
  • Peach Crisp
  • Blueberry Cobbler
  • Cherry Pie

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

An oval baking dish with strawberry rhubarb crisp and a spoon in it for serving.

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Strawberry Rhubarb Crisp

I can’t think of a better (or easier) way to use up fresh rhubarb then this delicious Strawberry Rhubarb Crisp with oatmeal crumble topping.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 8
Calories 228kcal
Author Lauren Allen

Ingredients

  • 1 lb fresh rhubarb (about 4 stalks)
  • 1 lb fresh strawberries (*or frozen), hulled and quartered
  • 1/3 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons orange juice , or lemon juice
  • 1 teaspoon orange zest , or lemon zest
  • 2 tablespoons cornstarch

Oat Crumble Topping:

  • 1/2 cup all-purpose flour
  • 1/2 cup old-fashioned rolled oats
  • 1/2 cup light brown sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • dash of salt
  • 1/3 cup unsalted butter , cut into small pieces

Instructions

  • Preheat oven to 375 degrees F.
  • In a medium size bowl combine the oat crumble topping ingredients with a fork or pastry blender until it resembles small crumbs. Refrigerate while you prepare the rhubarb filling.
  • Slice rhubarb stalks in half lengthwise and then cut them into 1/2-inch pieces (you’ll want about 3 cups of chopped rhubarb).
  • In large bowl combine rhubarb, strawberries, sugar, vanilla, zest, juice and cornstarch. Pour into 8 or 9’’ square baking dish (or similar size). If you use a shallow baking dish place it on top of a foil-lined baking sheet to catch any spills.
  • Sprinkle crumble topping evenly on top.
  • Bake for about 35 minutes or until the topping is golden and fruit is bubbling.

Notes

*You can use frozen strawberries (or a mixture of berries) for this recipe. No need to thaw them.

Variations:

  • Rhubarb crisp without strawberries: Double the amount of rhubarb, or substitute a different fruit.
  • Apple rhubarb crisp: Instead of strawberries, substitute 1 pound of peeled and sliced apples.
  • Low sugar: cut the sugar in half or substitute a sweetener.
  • Vegan/dairy-free: substitute vegan butter.
  • Gluten-free: use gluten free oats and flour.

Make ahead instructions: Prepare the filling 1 day ahead of time.  Prepare the oat crumble when ready to bake.

To freeze before baking: Prepare the filling, cover well and freeze for 1-2 months.  Allow to thaw in the refrigerator overnight before baking. 

To freeze after baking:  Bake as directed and allow the crisp to cool completely. Cover tightly with a double layer of aluminum foil and freeze for 1-2 months. Thaw overnight in the refrigerator, then warm in the oven at 350 degrees F or scoop individual portions and reheat in the microwave.

Nutrition

Calories: 228kcal | Carbohydrates: 38g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 6mg | Potassium: 157mg | Fiber: 2g | Sugar: 25g | Vitamin A: 243IU | Vitamin C: 34mg | Calcium: 36mg | Iron: 1mg
HAVE YOU TRIED THIS RECIPE?!

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

The post Strawberry Rhubarb Crisp appeared first on Tastes Better From Scratch.

Lemon Tart with a Buttery Shortbread Crust

This sweet and savory lemon tart dessert is pure heaven and melts in your mouth with every bite! From the buttery shortbread crust, to the sweet and creamy lemon curd then topped with fresh fruit and powdered sugar, this dessert is rich and flavorful.

Lemon tart is made with my homemade fresh lemon curd in a buttery shortbread crust. Together, this lemony tart is the prefect combination!

Lemon tart photo of a side of the dessert with fresh berries on top and powdered sugar.

Lemon Tart with a Buttery Shortbread Crust

The bright yellow color, the buttery crust and the lemony tart flavoring is one combination that you are going to love with this delicious and decadent dessert! Crisp buttery shortbread crust has a sweet taste and a soft crunch when taking a bite. The smooth and creamy lemon curd filling melts in your mouth for a heavenly taste. It is simply beautiful to look at and one amazing tart that you will fall in love with!

This tart is perfect to serve for brunch, showers or just for fun! It has a beautiful topping and can be made quickly. I was craving lemon curd and needed something to create and knew this was just what I needed. The buttery shortbread crust is to die for and compliments the sweet lemon curd perfectly. With only three ingredients for the crust, this tart recipe comes together quickly and easily. My homemade lemon curd is just as simple and completes this tart!

Homemade Lemon Tart Ingredients:

A few simple ingredients that will make this dessert the most delicious lemon tart recipe. Be ready to be amazed by this sweet and savory tart that will WOW you and your family.

  • Powdered Sugar: Adding in sweetness to the crust.
  • Flour: This is a filling and helps thicken and gives it the shortbread name. 
  • Butter: Gives the crust a buttery and smooth flavor as well as binds it all together.
  • Recipe Lemon Curd: Follow the recipe for my lemon curd or use a store bought lemon curd for a quicker ingredient.

How to Make a Buttery Shortbread Crust:

It is as simple as 1,2,3! Make sure your crust is blended well. Simply bake it and while that is baking make the lemon curd. You will be impressed with how easily this all comes together. It is one amazing tart!

  1. Blend the Crust: Preheat oven to 350 degrees. In a food processor add the powdered sugar, flour and butter. Pulse until combined.
  2. Bake: Press into the bottom of a 9 inch tart pan and poke the bottom with a fork. Bake for 10-12 or until golden brown. Remove from the oven.
  3. Lemon Curd Recipe: Make my lemon curd recipe. Pour into the bottom of the shortbread crust. Refrigerate for 4 hours or overnight until set.

The Recipe Critic Pro Tip:

Add a pan full of warm water on the lowest rack in your oven while the crust is baking. This helps add stem in the oven and prevents cracking in the crust plus makes it more moist.

 

Lemon tart photo with fresh berries on top with lemon slices and powder sugar sprinkled on top and a slice cut out of the tart.

Tips for Making the Best Lemon Curd:

  • Crust: Make sure that the crust is completely cool before releasing them from the pan. Use a toothpick to help gently remove the edges. Wait to make sure it is cooled down before adding the lemon curd to it.
  • Lemon Curd: If you don’t have time to make the lemon curd, simply use a premed lemon curd that is store-bought. There will be a slight difference in flavor but this tart will still taste amazing!
  • Lemon Curd Recipe: It is best to make sure the eggs are fully whisked to prevent any lumps in the curd. The heat also needs to remain low while cooking. Follow my lemon curd recipe and it will be perfect!
  • Mini Tarts: Making these for a shower or wedding, bite size mini tarts are also fun to make. Simply use smaller pans to create adorable mini tarts.

How to Decorate a Tart:

Celebrating a special occasion or just because this delicious tart is the perfect dessert for just about anything. It is light and tasty with a sweet and savory flavor. This tart can be fancy or plain but no matter what, it is heavenly!

  • Whipped Cream: Use a dollop of whipped cream or pipe whipped cream around the edges creating a beautiful design.
  • Powdered Sugar: Create stripes of powdered sugar or sprinkled over top.
  • Fruit: The bright colors of berries over top the lemony yellow looks beautiful.
  • Lemon: Add lemon slices over top.

Lemon tart on a white plate with fresh berries on the side and a bite taken out of the tart.

How to Store a Lemon Tart:

This dessert is simple to make and recommended to be made the same day or 24 hours in advance. It is best not to make ahead to much since the crust and lemon curd is so fresh.

  • Making Ahead: The crust and lemon curd can both be made separately up to 2 days ahead of time. Leave them separate until you are ready to serve. The lemon curd can be stored in an airtight or ziplock bag in the refrigerator. The crust can be stored at room temperature in an airtight container or bag depending which one it will easily store in without breaking.
  • Serving: When ready to make, simple take the chilled lemon curd and fill the crust with the curd. Once it is filled it is best to serve immediately. The lemon curd is best served cold to hold its shape and won’t be too runny. If you are not serving right away, simply place it back in the refrigerator up to 5 hours. This will help the lemon curd firm up making it easier to cut through the tart.
  •  Can you Freeze a Lemon Tart? It is best not to freeze. Unfortunately, the crust will fall apart and break down being frozen.

More Delicious Lemon Desserts:

  • Best Lemon Bundt Cake
  • Lemon Berry Trifle
  • Lemon Blueberry Poke Cake
  • No Bake Lemon Pie
  • Perfect Lemon Bars

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Lemon Tart with a Buttery Shortbread Crust

This sweet and savory lemon tart dessert is pure heaven and melts in your mouth with every bite! From the buttery shortbread crust, to the sweet and creamy lemon curd then topped with fresh fruit and powdered sugar, this dessert is rich and flavorful.
Course Dessert
Cuisine American
Keyword lemon tart, lemon tart recipe, shortbread crust
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 8 Slices
Calories 267kcal
Author Alyssa Rivers

Ingredients

Shortbread Crust:

  • 1/2 cup powdered sugar
  • 1 1/2 cup flour
  • 3/4 cup butter sliced
  • 1 Recipe Lemon Curd

Instructions

  • Preheat oven to 350 degrees. In a food processor add the powdered sugar, flour and butter. Pulse until combined.
  • Press into the bottom of a 9 inch tart pan and poke the bottom with a fork. Bake for 10-12 or until golden brown. Remove from the oven.
  • Make one recipe for lemon curd. Pour into the bottom of the shortbread crust. Refrigerate for 4 hours or overnight until set.

Nutrition

Calories: 267kcal | Carbohydrates: 25g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 46mg | Sodium: 153mg | Potassium: 30mg | Fiber: 1g | Sugar: 7g | Vitamin A: 532IU | Calcium: 9mg | Iron: 1mg

Brown Sugar Boba Milk (ala Tiger Sugar)

My Twinkle loves Brown Sugar Boba Milk (or Brown Sugar Pearl Milk) and since we are on ECQ and there’s a pandemic, as much as possible we try to cook everything at home. Good thing I was able to but Ersao Pearls at Fishermall when we did the grocery two weeks ago! So today, I was able to make Brown Sugar Pearls.

Medyo matagal lang lutuin yung pearls but it is so worth the wait.

WATCH THE VIDEO HERE:

Ayan, now that you’ve watched the video,(please excuse the two typos) you know how easy it is to make at home. It’s cheaper too since you can make a glass for the whole family for less than the cost kung mag-oorder kayo.

If you’re not a Brown Sugar Boba Milk fan, you can also put these yummy Brown Sugar Pearls in milk tea, iced tea, or fruit shakes.

OTHER RECIPES YOU MIGHT LOVE…

Author:

Ingredients
  • 2 cups black pearls
  • 12 cups water
  • 1 cup brown sugar
  • ½ cup water
to make the Brown Sugar Boba Milk
  • 1 cup ice
  • cold milk

Directions
  1. Cook the pearls according to package direction.: Pour the pearls into boiling water. Pearl to water ratio should be 1:6.
  2. Stir lightly and let the pearls float to the top. Cook for 30 minutes on low heat with cover on, stirring from time to time to prevent sticking.
  3. After 30 minutes, turn off heat and steep the pearls for 30 more minutes. Drain.
  4. Cook the brown sugar while draining. Put the brown sugar in a non-sick pan. Melt it on medium heat while stirring constantly.
  5. Once brown sugar is melted, add the drained pearls and stir. Keep on stirring until it’s combined.
  6. You may add water ½ cup at a time if it’s too thick or if there’s sugar that has hardened. Just continue stirring and it will melt.
  7. To make the Brown Sugar Boba Milk: Put about ¼ cup off brown sugar pearl in a tall glass. Make sure some of the brown sugar syrup touches the wall of the glass.
  8. Add ice and pour your favorite cold milk.
  9. Drink and enjoy!

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

The post Brown Sugar Boba Milk (ala Tiger Sugar) appeared first on The Peach Kitchen.

Mango poori, Mangalore bun style mango puri

Mango poori, in Mangalore buns style. A delicious poori with the subtle flavour of ripe mango. Quick video, step by step pictures.

I have not tried the basic Mangalore buns yet, but have been thinking for many years to try it. But before that I saw this idea in Vj Tv cookery show. So asked Vj to buy Thai mangoes if it is there in stock. TO my knowledge, this is the first or second time I am buyin Thai mangoes. It was very flavourful. Took me to olden days where the same smell is all around the bus stands when we used to travel in Summer holidays.

The mangoes were medium sweet and perfect ripen. We enjoyed one as side dish for rice and made the puri with another the same day. I forgot the fact that Mangalore style buns needs fermentation and made it as such. I loved the results, though wanted to make once by fermenting for some time. This time also I did not get the bun’s typical texture inside, so naming it as poori rathen than Mangalore buns. So here comes the first mango recipe for the season. Check out my other

Ingredients

  • 1 cup Ripe mango cubed
  • 1 cup Maida/ all purpose flour
  • 1/2 cup wheat flour plus more as needed
  • 2 tbsp Curd/ plain yogurt
  • 1/4 tsp cooking soda
  • 1 tbsp sugar
  • 1 tsp Cumin seeds
  • 1/2 tsp Salt
  • Oil to deep fry

Instructions

  • First cube the mangoes. I used my large ridged peeler to peel the skin, then sliced the mangoes both sides close to the seeds. Chopped roughly.
  • Place it in blender and add sugar. Puree it.
  • In a mixing bow, take 1 cup maida, 1/2 cup wheat flour. Add ground mango puree. In goes curd, Cumin seeds, cooking soda, salt. Knead to a dough. Add more maida or wheat flour to get a non stickydough.
  • Keep aside for 10 mins. Knead again to smooth it well for 10 mins. I used my bread maker to knead the dough.
  • Oil the surface of the dough. Keep aside for 8 hours or over night.
  • Give it a knead again, Divide into equal sized balls.
  • Dust well and roll out to thick puri. I made it thick just like mangalore buns, but you can make it same as our regular puri.
  • Heat oil and deep fry the puris. Once you slide to hot oil, put the flame to medium.
  • Keep it immersed by gently using the ladle. This way it puffs up and rises up.
  • Flip and cook the same way to perfect puffing. Drain in paper towels and repeat to finish all mango poori.

Video

https://youtu.be/79IJ8pjKcbI

Notes

  • You can follow the same and skip fermenting, make regular poori too.
  • These puris are neither too sweet not like regular salt puri too. It’s in between.

Mango poori method:

  1. First cube the mangoes. I used my large ridged peeler to peel the skin, then sliced the mangoes both sides close to the seeds. Chopped roughly.
  2. Place it in blender and add sugar. Puree it.
  3. In a mixing bow, take 1 cup maida, 1/2 cup wheat flour. Add ground mango puree. In goes curd, Cumin seeds, cooking soda, salt. Knead to a dough. Add more maida or wheat flour to get a non sticky dough.
  4. Keep aside for 10 mins. Knead again to smooth it well for 10 mins. I used my bread maker to knead the dough. Oil the surface of the dough. Keep aside for 8 hours or over night.
  5. Give it a knead again, Divide into equal sized balls.
  6. Dust well and roll out to thick puri. I made it thick just like mangalore buns, but you can make it same as our regular puri.
  7. Heat oil and deep fry the puris. Once you slide to hot oil, put the flame to medium. Keep it immersed by gently using the ladle. This way it puffs up and rises up.
  8. Flip and cook the same way to perfect puffing. Drain in paper towels and repeat to finish all mango poori.

Serve with coconut chutney best or with sambar along.

The post Mango poori, Mangalore bun style mango puri appeared first on Raks Kitchen.

Chicharong Bulaklak (Fried Ruffle Fat)

Sometimes, food becomes more delicious when it’s forbidden. Masarap talaga kapag bawal, no? Just like this Chicharong Bulaklak (Fried Ruffle Fat) — crispy, fatty goodness that is five notches above all crispy pork dishes!  It’s actually one of my favorites but I seldom eat it because even though it tastes so good, it’s very unhealthy because of its high fat content.

This ECQ though, and stress eating, and a neighbor that sells frozen ruffle fat. Well, it just makes me want to indulge my tastebuds a little. And so malutong na Chicharong Bulaklak happened…

 

Ruffle Fat Boiling in Salted Water

What is Ruffle Fat?

Ruffle Fat is not actually FAT. It is that thing that holds the coil of the pig’s intestines together. When that coil is taken away, it yields this flowery thing that is the ruffle fat.

How Do You Cook It?

You wash it until very clean and boil it in salted water until tender. Then you cut it into smaller pieces and season it with salt. It is then frozen and fried to a crisp the next day.

This is best eaten dipped in spicy vinegar and paired with steamed rice OR it can also be beer chow.

If you’re on Keto or LCIF or on a low carb diet, I bet this is gonna be one of your favorite snacks. Don’t overindulge, though.

Chicharong Bulaklak (Fried Ruffle Fat)
 
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Author:

Ingredients
  • 1kg pork ruffle fat
  • water for boiling
  • 2 tbsp rock salt
  • canola oil for frying
dipping sauce
  • ¼ cup vinegar
  • 6 cloves garlic, minced
  • a pinch of salt
  • bird’s eye chili

Directions
  1. Boil ruffle fat in water with 1 tbsp rock salt until tender.
  2. Then drain and cut into bite size pieces.
  3. Season with 1 tbsp rock salt. Mix well.
  4. Refrigerate for a few hours.
  5. Make the dipping sauce: Just combine vinegar, garlic and pinch of salt. Mix well. Set aside for later.
  6. Fry ruffle fat in canola oil until a little brown and crisp.
  7. Serve with the spicy vinegar dipping sauce and steamed rice.

 

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

 

The post Chicharong Bulaklak (Fried Ruffle Fat) appeared first on The Peach Kitchen.

Awesome Tuna Salad

This tuna salad is a classic favorite that mixes up well and tastes rich and creamy with slices of crisp celery and red onions for that added crunch. All comes together quickly and easily with pantry ingredients!

Ever wonder what goes well with tuna?! Well, I am here to help you use those cans of tuna with this delicious tuna avocado macaroni salad or even this easy tuna pasta salad. These are both perfect for BBQs or potlucks!

Tuna salad mixed together in a black bowl.

Awesome Tuna Salad

Whip up a quick salad, sandwich or make it into a dip with crackers and satisfy all of your tastebuds! This tuna salad is one to remember and crave throughout the week. Serve your salad mix cold on top of any bread, lettuce bib or chip for a quick bite to eat. Make this ahead of time for an even easier meal!

This tuna salad is made to be easy! It is delicious and zesty with its creamy salad mixture mixed with a hint of pickle from the relish, sweet red onions and crisp celery slices that add the best texture. Mix it all up together and you have one awesome tuna salad mixture.

Tuna Salad Ingredients:

All ingredients are storable and have a shelf life making this tuna salad one to make often! It is simple to whip up together and only takes one bowl to dirty up. It is a win-win for a quick lunch or a light dinner during the warmer months.

  • Tuna Fish: I used white albacore.
  • Mayonnaise: Creamy and smooth texture. 
  • Red Onion: Gives this salad a zesty flavoring
  • Celery: Crunchy texture can be sliced and chopped as thin or thick as you would like.
  • Dill: Bring in a hint of pickle flavoring.
  • Relish: This is a hidden ingredient that adds more texture but still creamy.
  • Dijon Mustard: Hint of that sweet and savory rich flavor
  • Lemon Juice: Zesty spin on the mixture.
  • Salt and Pepper: To taste!

How to Make a Salad with Tuna:

It is that simple! Just mix all the ingredients together. Delicious, easy and only one bowl!

  1. In a medium sized bowl combine tuna, mayonnaise, red onion, celery, dill, relish, Dijon Mustard, lemon juice, and salt and pepper.

Tuna salad ingredients all separated in sections in the bowl.

Variations of Tuna Salad:

Want a stronger flavoring or add in an extra crunch? This salad is so versatile and tastes delicious with extra ingredients. Have fun with this salad and make it personal every time you make it with these quick and simple variation ideas.

  • Mayonnaise: If you are looking for an even light dish but still creamy, try it with greek or regular yogurt.
  • Avocado: Mash up an avocado as creamy as you can and substitute the mayonnaise for it. Turn your tuna salad into a green salad!
  • Fruit: Add in raisins, craisins, chopped up apples or sliced grapes for a fruity, fresh taste.
  • Vegetables: Try it will shredded cabbage, diced up cucumbers or even shredded carrots.
  • Nuts: Walnuts, pecans or almonds are a delicious crunch to this salad.
  • Seasonings: Sprinkle some oregano, thyme or rosemary over top and blend in to the salad mix.
  • Spicy: Red pepper flakes, cayenne pepper or curry powder adds a twist of spice that leaves a zing in your salad.

What Goes with Cold Salad Mixture?

This cold salad is so fun to make and will last about a week long. Make this ahead of time for easy meal ideas like adding it to this tuna melt.

  • Sandwich: Add a tomato, slice of onion and some lettuce to a sandwich for a quick lunch. Even toast your bread for a delicious texture.
  • Bread Wrap: Use flour tortillas or a pita bread to wrap your salad in.
  • Lettuce Wrap: Butter lettuce leaves are perfect for a low-carb lunch or light dinner idea.
  • Dip: Grab some of your favorite crackers or chips and serve it as a dip. This is one of my favorites as I am on the go!

How Long Does Tuna Salad Last?

Make this ahead of time and have for a quick lunch, snack or on the go meal. It is so simple to store and lasts about a week long!

  • Refrigerate: It is best to store this salad mix in and airtight container in the refrigerator for 4 to 5 days long. Serve cold!
  • Can you freeze tuna salad? As crazy as it sounds, yes! Add the cold salad to an airtight container or ziplock bag. Lay flat in the freezer for 1 month. Thaw over night in the refrigerator. Once thawed, drained the extra liquid before serving.

More Delicious Salads:

  • Avocado Egg Salad
  • Broccoli Cauliflower Salad
  • Creamy Cucumber Salad
  • Broccoli Ramen Salad
  • Best Ever Creamy Pea Salad with Bacon

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Awesome Tuna Salad

Servings 6 People
Calories 8kcal
Author Alyssa Rivers

Ingredients

  • 4 5 ounce cans Tuna fish drained (I used white albacore)
  • 1/2 cup Mayonnaise
  • 1/4 cup Red Onion finely diced
  • 1/4 cup Celery finely diced
  • 1 teaspoon Dill chopped
  • 2 Tablespoons Relish
  • 2 Tablespoons Dijon Mustard
  • 1 Tablespoon Lemon Juice
  • Salt and Pepper to taste

Instructions

  • In a medium sized bowl combine tuna, mayonnaise, red onion, celery, dill, relish, Dijon Mustard, lemon juice, and salt and pepper.

Nutrition

Calories: 8kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 55mg | Potassium: 10mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Iron: 1mg

Chicken Marinade

Everyone always RAVES about this delicious (and super EASY) chicken marinade. Just a few simple ingredients and you’ve got the perfect marinade for summer grilling or even cooking in the oven during cooler months.

Serve marinated chicken with a Fresh Corn Salad, Cowboy Caviar, Tuna Pasta Salad, or any BBQ side dishes.

If I were one of those recipe snobs who kept their favorite recipes under lock and key, then this recipe would definitely be declared TOP SECRET. But the fact that it’s such a special family recipe makes me want to share it here even more! I can say with total confidence that it’s my favorite chicken marinade recipe of all time!

Chicken Marinade Ingredients:

  • Soy sauce: a great flavor enhancer in marinade recipes. I use it in my steak marinade as well.
  • Oil: Use canola or vegetable oil, which also help flavor the meat.
  • Sprite: Adds sweetness and helps to tenderize the meat. 7-up would also work well.
  • Garlic powder
  • Horseradish: It may sound like an interesting ingredient, but I promise it wont make the chicken “spicy” at all–it just adds depth of flavor that blends perfectly with the soy sauce and the tang of the sprite.

Labeled ingredients for chicken marinade: sprite, soy sauce, oil, garlic powder, horseradish.

 

How to Make Chicken Marinade:

1. Choose type of chicken:

  • Chicken Breasts- If cooking on the grill or stove, slice chicken breasts in half before marinating to ensure they cook more evenly.
  • Chicken tenders- I love how fast they cook on the grill.  I will often thread the raw, marinated chicken tenders onto skewers (like these) and cook them on the grill that way.
  • Chicken Thighs: Leave the skin on for grilling because it helps protect the chicken and keep it moist.  If you don’t like eating the skin, peel it off after the chicken cooks.

2. Marinate: whisk together marinade ingredients in a bowl of plastic bag.  Marinate chicken for a minimum  of 30 minutes and a maximum of 3 hours for chicken tenders or 6 hours for breasts and thighs.

Chicken marinating in a gallon ziplock bag.

3. Choose your cooking method: 

  • On the Grill: First, oil your grill by soaking paper towels in canola oil and spreading oil on your grill grates.  Place chicken on medium hot grill (not hotter than 450 degrees F to avoid drying out the chicken) and cook until chicken reaches 165°F.
    • Cook chicken tenders for 4-5 minutes per side
    • Cook chicken breasts for 7-8 minutes per side
    • Cook chicken thighs for 6-7 minutes per side
  • On the stove: Grease your skillet or grill pan and heat it to medium high heat.  Let excess marinade drip off chicken before placing in pan. Cook until chicken reaches 165°F or:
    • Cook chicken tenders for 3-4 minutes per side
    • Cook chicken breasts for 9-10 minutes per side
    • Cook chicken thighs for 4-5 minutes per side
  • Baked in the Oven: Place chicken in a shallow baking pan and bake at 400°F or until chicken reaches 165°F.
      • Cook chicken tenders for 15-20 minutes
      • Cook chicken breasts for 25-35 minutes
      • Cook chicken thighs for 50 minutes

Close-up photo of a marinated, grilled chicken breast.

4. Serve:

  • Add it to a salad.
  • Make it a Chicken Bowl.
  • Use it in a a Buddha Bowl.
  • Top it with Mango Salsa.
  • Serve with Roasted Vegetables , Fresh Corn Salad, Rice Pilaf or Fresh Fruit Bowl.

Make Ahead And Freezing Instructions:

To make ahead: Marinate chicken 3-6 hours ahead of time depending on the type of chicken you choose.  Place marinating chicken in the refrigerator and remove 20 minutes prior to cooking to allow it to come to room temperature.

To freeze:  Place all marinade ingredients in a ziplock bag and shake the bag to ensure they are well mixed.  Next add the raw chicken to the bag and place the bag laying flat in the freezer (it will be easier to store this way).  Allow to thaw overnight in the fridge before using.

Looking for more Grill Recipes? Check out my:

  • Chicken Kebabs
  • Steak Kebabs
  • Grilled Chicken Burgers
  • BBQ Chicken Drumsticks
  • Grilled Pizzas

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

Print

Chicken Marinade

Everyone always RAVES about this delicious (and super EASY) marinated chicken recipe! Just a few simple ingredients and you’ve got the perfect marinade for summer grilling or even roasting in the oven during cooler months.
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Servings 4
Calories 140kcal
Author Lauren Allen

Ingredients

  • 2 pounds chicken breasts, tenders, or thighs

For the Chicken Marinade:

  • 1/2 cup low-sodium soy sauce
  • 1/2 cup oil (vegetable or canola oil)
  • 12 ounces sprite (not diet)
  • 1 teaspoon garlic powder
  • 1 teaspoon horseradish , plain or horseradish sauce

Instructions

  • Make the marinade: Add soy sauce, oil, sprite, garlic powder and horseradish to a large ziplock bag. Add chicken and  marinate for 1-3 hours.
  • Grill the Chicken: Heat grill to medium. Spray with cooking spray or rub the grill grates lightly with oil. Lay chicken on the grill and cook for 3-4 minutes on each side, flipping only once, until cooked through. (I don’t typically use a thermometer, but if you do, the chicken should be 165 degrees F at its thickest part).
  • Move to a plate to rest for a few minutes before serving.

Video

Notes

*For grilled chicken breasts: Cook about 7-8 minutes per side.

*For grilled chicken thighs: Cook about 6-7 minutes per side.

To cook on the stove: Grease your skillet or grill pan and heat it to medium high heat.  Let excess marinade drip off chicken before placing in pan. Cook until chicken reaches 165°F or:

    • Cook chicken tenders for 3-4 minutes per side
    • Cook chicken breasts for 9-10 minutes per side
    • Cook chicken thighs for 4-5 minutes per side

To cook in the oven: Place chicken in a shallow baking pan and bake at 400°F or until chicken reaches 165°F.

      • Cook chicken tenders for 15-20 minutes
      • Cook chicken breasts for 25-35 minutes
      • Cook chicken thighs for 50 minutes

Make ahead instructions: Marinate chicken 3-6 hours ahead of time depending on the type of chicken you choose.  Place marinating chicken in the refrigerator and remove 20 minutes prior to cooking to allow it to come to room temperature.

Freezing Instructions: Make marinade and add to a freezer safe resealable bag. Add chicken and place the bag laying flat in the freezer (it will be easier to store this way).  Allow to thaw overnight in the fridge before using.

Nutrition

Calories: 140kcal | Protein: 13g | Fat: 9g | Cholesterol: 38mg | Sodium: 503mg | Potassium: 242mg | Vitamin A: 20IU | Vitamin C: 0.8mg | Calcium: 5mg | Iron: 0.4mg
Have you tried this recipe?!

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

I originally shared this recipe June 2017. Updated May 2020 with process photos and additional tips for cooking different types of chicken on the grill or in the oven. 

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