Delicious Spring Desserts

These spring desserts are bright, colorful and full of flavor! They are light and tasty with just the right amount of sweetness in each recipe.

Desserts are my favorite and using all the fruit and even chocolate in these desserts makes them extra special. Each recipe is light and fluffy with that special sweetness for springtime.

More options for spring time: Sweet and Savory Lemon Recipes, The Best Mouthwatering Spring Salads or Spring Pasta Recipes

 

The Best Spring Desserts

I love the pastels and bright colors, the berries, and the decorative treats that come with spring. This round-up has everything from sweet breads and drinks to the most decadent of desserts. I hope you all find lots of inspiration with all of these dessert ideas! From brownies to cake and cheesecake to pie we have it all!

Bring on your sweet tooth with these decadent, delicious spring desserts. They are all family favorites and even better easy to make! Simple ingredients with the best taste you will love all spring long. With fresh fruits, light batter and amazing flavors. Customize them individually or make them for a crowd. Each dessert is specially made with love and care.

The Best Way to Cut Desserts:

Using a sharp knife is best to cut into desserts. After every cut, I like to carefully wipe off the blade with a clean paper towel. This will help keep every cut clean and crisp without making a larger mess in the dessert.

Storing Desserts to Last Longer:

It is best to store desserts according to their directions. Most desserts can be made ahead of time to help with preparing for a celebration or holiday. Each dessert is  usually stored in an airtight container to help savor the dessert as well as keep it fresh longer.

  • Cakes and Brownies: Store in an airtight container for 3 to 5 days long and sit at room temperature.
  • Cheesecake, No Bake Desserts and Pies: Store in the refrigerator for 2 to 3 days long or freezer for 1 month. When ready to serve, simply thaw overnight in the refrigerator.

Delicious Brownies:

Brownies are always a simple and favorite dessert. These brownies are not your ordinary brownies though. They have so much flavor and added fruit or Oreos to take these brownies to the next level.

Eat Cake!

Cake is the BEST! Right?! It is easy to make and great for all types of celebrations. Any special occasion is perfect for any cake lover.

 

 

 

 

 

 

 

 

 

 

 

Cheesecake is My Favorite:

Seriously! It is my favorite dessert. I can make any dessert into cheesecake. I have mastered the flavoring to be the best of the best. It is light and refreshing with that sweet hint of sweetness, all in a creamy decadent bite. Each cheesecake is savory and sweet. It will give you that good MMMM feeling!

 

 

 

 

 

 

 

 

 

 

Let’s Make a Pie:

Most spring pies are made no-bake which makes pie making a breeze. Fresh and flavorful pie is just what is needed during the warmer months. These are simple to make and layer so beautifully. Perfect for adding to a special occasion or holiday.

 

 

 

 

 

 

 

 

 

Updated on June 5, 2020

Originally Posted on March 28, 2014

 

Santol Juice (Cotton Fruit Juice) for One

One of the highlights of my childhood every “Santol season”, aside from eating the santol na sinasawsaw sa bagoong,is THIS. Santol Juice.

We used to have a Santol tree that bears lots of fruits every Summer and making it into juice is number one on my list of how I’m gonna eat them whenever I see them at home.

My nanay used to make a pitcher of this for the whole family… Now, I make a serving because I am the only one in my family who likes this. Siguro kasi hindi nakasanayan ni peanutbutter . Ykaie naman is not really fond of Santol.

My problem is how can I make them appreciate this gem of a juice?

WATCH THE VIDEO HERE:

There are two ways to make this. One is in the video you watched above where in you chop the santol meat into little pieces and mash them. Another is to purée the santol meat in a blender. This will yield a tastier juice but there’s no meat to munch on.

Gumagawa rin ba kayo ng Santol Juice, mommies?

Ano pang luto sa santol ang ginagawa nyo? Share nyo naman para magaya ko.

OTHER RECIPES YOU MIGHT LOVE…

Author:

Ingredients
  • 1 large santol
  • 1-2 tbsp of sugar
  • 2 cups water
  • lots of ice

Directions
  1. Peel santol and chop it up horizontally and vertically.
  2. Crumble it into pieces in a tall glass — I used a beer mug.
  3. Add the sugar and mash it to bring out the juices.
  4. Pour in the water and mix well.
  5. You can add lots of ice or just put it in the fridge to chill before consuming
  6. 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 Santol Juice (Cotton Fruit Juice) for One appeared first on The Peach Kitchen.

Fruit salad, Tropical mint dressing

It will be very delicious and flavorful with pineapple, to go along with other fruits. Because instead of using both mango dressing and having mangoes in the salad, pineapple will be more suitable. I am sure pineapple juice can blend well in the dressing along with mint and ginger.

Rajma salad recipe

Simple, easy rajma salad, using chitra rajma the salad is quick to prepare with simple ingredients available in an Indian kitchen. Best side in you lunch thali.

Ingredients

  • 1 Apple
  • 1 Orange
  • 1/2 cup green grapes
  • 1/2 cup strawberry chopped
  • 1 mango chopped
  • 8 Walnuts sunflower seeds or almonds works too
  • Salt and pepper
  • Few mint leaves for garnish

For tropical mint dressing

  • 1 alphonso mango
  • 10 mint leaves
  • 1/8 tsp salt
  • 1 inch ginger piece
  • 1 tbsp honey
  • 3 tbsp orange juice
  • 1 tbsp lemon juice
  • 1 tbsp Extra virgin olive oil

Instructions

Prepare Tropical mint dressing

  • First place ginger, salt and mint leaves in the blender and blend roughly.
  • Top it with mango and other ingredients. I added Extra Virgin Olive Oil (EVOO) in the last run. Blend smoothly.
  • Lastly add EVOO and run the blender to smooth texture.

To prepare fruit salad

  • Place all the fruits in a mixing bowl.
  • Top it with prepared tropical mint dressing. Mix well.
  • Finally garnish with chopped walnuts (I wash or soak for a while and chop), fresh mint leaves, salt and pepper as needed.

Video

Notes

  • If you use mango in salad, you can try pineapple in place of mango in the dressing. Or the other way round for a different flavour.
  • You can prepare the dressing ahead and store upto 2 days. I used the dressing twice, so it can be used as two portions as you need it.
  • Do not skimp on mint leaves or ginger as it plays the main flavour here.

Fruit salad method:

  1. Prepare Tropical mint dressing:
    First place ginger, salt and mint leaves in the blender and blend roughly.
  2. Top it with mango and other ingredients. I added Extra Virgin Olive Oil (EVOO) in the last run. Blend smoothly.
  3. Lastly add EVOO and run the blender to smooth texture.
  4. To prepare fruit salad: Place all the fruits in a mixing bowl. Top it with prepared tropical mint dressing. Mix well.
  5. Finally garnish with chopped walnuts (I wash or soak for a while and chop), fresh mint leaves, salt and pepper as needed.

Serve immediately. You can chop the fruits and chilli it and just toss the dressing, garnish before serving.

The post Fruit salad, Tropical mint dressing appeared first on Raks Kitchen.

Churros Recipe

This churros recipe is astonishingly easy, and makes a truly great churros that’s hot and crisp on the outside, fluffy on the inside. The molten chocolate dipping sauce is mandatory, and you’ll have an entire batch on the table in a mere 20 minutes!

BONUS: Churros are great for making ahead, making it a great party dessert.

Churros recipe

Up until several years ago, this churros obsessed food blogger thought Churros was native to Mexico. Thus on her first (but certianly not last) trip to Mexico, she was expecting to be in churro heaven. Churros, churros, churros everywhere.

But no. I barely saw churro at all.

Duh. Churro isn’t native to Mexico. It’s Spanish!

So just as tourists here in Australia wonder why there aren’t kangaroos bounding around on the streets of Sydney and koalas snuggled in trees everywhere, I guess I totally missed the Churro memo.

Having said that though, it is actually very popular in the touristy areas of Mexico!!

Spanish Churros - Surprisingly easy to make, the batter is made with just flour, baking powder, olive oil and water. 20 minutes, start to finish! recipetineats.com

Dipping churros into chocolate sauce

We don’t break out the deep fryer very often around here. But with the promise of hot crispy churros waiting on the other side, and also because we only need to shallow fry rather than deep fry like when making things like Fried Chicken, we deem churros to be Fry-Worthy.

Also, it’s FRY-day today. (FRIday) Admit it, you laughed!!


What goes in churros

All you need is flour, baking powder, oil and boiling water to make the batter, then cinnamon and sugar for coating.

Boiling water is key here – it makes the batter a unique “gummy” texture so when piped and cooked, it retains the signature ridges. There’s no sugar in the batter – with the cinnamon sugar coating plus mandatory dipping sauce, you absolutely don’t need it.

 

Ingredients in churros

What does churros taste like?

They taste like cinnamon doughnuts – but BETTER because you’ve got crispy ridges. The inside is fluffy like a doughnut and they are at their prime freshly made, but they reheat exceptionally well too making them a great make ahead for parties!


How to make churros

The batter is a mere dump-and-mix job, and it’s got a unique thick “gummy” texture so the churros holds its form when it’s piped, even before it hits the oil.

The safest and easiest way to cook churros is to use scissors. Because the batter is so thick, you can pipe the batter out and it will hang from the piping bag as you lower it into the oil (as opposed to dropping out, causing the oil to splash), then just snip with scissors.

How to make churros

How long to make them

They come in varying lengths, with longer ones (ie 30cm / 1 foot) being more of a novelty type at carnivals and tourist hot spots. Around 15cm / 6″ is a more practical length – still long enough to look impressive, but short enough to cook in a standard size household pot.

You could also make shorter ones for small bite size options, and if you don’t have a piping bag, just drop balls of dough into the oil and make churros doughnuts!

Close up of chutoss being coated with cinnamon and sugar

How to serve churros

I know this might sound like an odd section to include for those of you with extensive churros eating experience – but actually, churros is not so common here in Australia so let me describe how to eat it!

It’s traditionally a street snack, so you buy one long one or a little paper cup with a few shorter ones in it, then eat it while walking around on the street. Managing a dipping sauce while on the move can become a bit tricky, but where there’s a will, there’s a way.

At home, I just pile them up on a platter with a little cup of the dipping sauce, then you just dunk and eat!

Don’t count the churros and compare to what the recipe says it will make. I’ll just tell you now – there’s two missing!

Plate of Churros

How to REHEAT Churros!

As with anything deep fried, churros are at their prime when they’re freshly made. They stay warm and crisp for around 20 minutes once they come out of the oil, which is ample time to cook a whole batch, coat in cinnamon sugar then serve.

After 30 minutes or so, they soften. And though, like doughnuts, they are still delicious when cold and soft, it’s definitely worth popping them in the oven to reheat and more importantly, crisp up again.

And if you are making these ahead intentionally (as opposed to just reheating leftovers), store the churros WITHOUT the sugar coating – this will make them reheat to near freshly cooked perfection, then just roll in the cinnamon sugar and serve! – Nagi x

PS BONUS: Churros impresses people. “You MADE these??!”  *She beams with pride, making a weak attempt to hide her glee*


Watch how to make it

Print

Churros Recipe

Recipe video above. I am obsessed with Churro!! Great party food because they reheat well in the oven. If you don’t have a piping bag, just drop little dollops of dough in the oil and make churros doughnut balls!
Course Sweet
Cuisine Mexican, Spanish
Keyword churros, churros recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 12 – 20 churros
Author Nagi | RecipeTin Eats

Ingredients

Cinnamon Sugar Coating

  • 1/4 cup caster / superfine sugar
  • 2 tsp ground cinnamon

Churros

  • 1 cup flour, plain / all purpose (Note 1)
  • 1 tsp baking powder
  • Pinch of salt
  • 1 tbsp vegetable, canola or olive oil (not extra virgin olive oil)
  • 1 cup boiling water
  • 2 cups+ vegetable or canola oil , for frying

Chocolate Sauce

  • 1/2 cup dark chocolate or semi sweet chocolate chips (Note 2)
  • 1/2 cup thickened / heavy cream (heavy cream)

Instructions

  • Cinnamon sugar coating: Combine sugar and cinnamon in a shallow bowl, set aside.
  • Batter: Mix flour, baking powder and salt in a bowl. Add oil and water and mix until just combined – it should be a thick, gummy batter, like a wet sticky dough, not thin and watery.
  • Piping bag: Transfer dough into a piping bag with a 8mm / 1/3″ star tip nozzle. Set aside while oil heats.
  • Heat oil: Heat 5cm / 2″ oil over medium high in a small pot, wok or small but deep skillet (Note 3) to 170°C/340°F, or until it takes 20 seconds for a small cube of bread to turn golden.
  • Pipe & snip: Pipe 15cm / 6″ lengths of dough into the oil, snipping with scissors (snip close to oil surface to avoid splash). Do 3 to 4 per batch, makes 10 to 12 in total.
  • Cook: Cook for 2-3 minutes or until golden and crisp, rolling occasionally.
  • Drain: Remove onto paper towel lined plate to drain. Then roll in sugar. Serve hot with Chocolate Sauce!

Chocolate Sauce:

  • Place in a heatproof bowl and microwave in 30 second bursts, stirring in between, until smooth. Set aside for 5 minutes to cool and thicken slightly.

Notes

Makes about 12 x 15cm/6″ long ones, or 20 shorter ones. 

1. Flour – Use plain / all purpose flour, not self raising flour.

2. Chocolate – Make sure you get chocolate for cooking (ie from baking aisle), not chocolate for eating! It melts properly.

3. Deep frying – In the video, I use a smallish pot which is large enough to make churros around 17 cm / 7″ long. To use minimal oil, the best is to a wok (because the shape means you can use less oil for the same surface area for frying). A deep small skillet also works great.

4. MAKE AHEAD: Do not roll in sugar. Allow to cool completely, then store in airtight container (not in fridge). It will go soft. Reheat in 180C/350F oven for 5 minutes or until crisp, then roll in sugar.

5. GENERAL NOTE: Some people have commented about the absence of sugar in the batter. It isn’t needed – the coating adds loads of sweetness, not to mention the dipping sauce!

6. Recipe source – This is a recipe by Nigella Lawson that I found online but no longer seems to be available. There is a version on Food Network but the ingredient measurements are slightly different and I found it does not work as well, (dough too sloppy) so I have stuck to the original recipe that I am grateful I printed out to save in my recipe folder!

6. Different Measures in Different Countries – Measuring spoons and cups differ slightly between some countries. The difference is quite small so it does not affect most recipes, but for baking recipes, it usually does matter. For all recipes on my site, where the difference does matter, I specifically provide different measures depending on where you are located, like for my Oatmeal Raisin Cookies. For this Spanish Churros, the measures specified in the ingredients will work whichever country you are in.

If you are in a high altitude or very humid tropical area, you may find the dough is sloppier than what you see in the video. In which case, just adjust by adding a touch more flour. And vice versa if your dough looks too dry.

7. No nutrition today. Because it’s deep fried and I don’t know how to calculate it. But I do know the calorie count is higher than a celery stick.

Originally published 2016. Long overdue for fresh new photos, brand new process steps and video!

More recipes that are easier than you think

A few more recipes people assume are too hard, but are much easier than you think!


Life of Dozer

He’s not allowed in the shoot room when I deep fry – and he ain’t happy about it!

Dozer churros

And from the original publication date in 2016:

Caved.

SaveSave

SaveSave

SaveSave

SaveSave

The post Churros Recipe appeared first on RecipeTin Eats.

Easy Grilled Pizza

Take your pizza making experience to the next level by making Grilled Pizzas with pizza dough, and your choice of pizza sauce and toppings! Cooking pizza on the grill gives it a wonderful taste and texture that you don’t get from a regular oven.

You can use homemade pizza dough (my recipe makes 2 large pizzas) or store-bought for this recipe, layer it with your choice of pizza sauce and toppings, and cook it to crisp, chewy, melty perfection, right on the grill.

Did you know you can cook pizzas using your own grill–gas, charcoal, or even a Traeger? It’s the next best thing to having your very own pizza oven, and it doesn’t require any special equipment or a pizza stone! 

We make a lot of homemade pizzas at our house, and the grill is definitely my favorite way to cook them! The crust gets nice and crisp on the outside but soft and chewy on the inside. I love to make personal pan size so that everyone can choose their own toppings.

How to Grill Pizza:

  • Make sure grill is well cleaned and oiled, to prevent the crust from sticking. Close the grill lid and preheat to about to 425 degrees (medium-high heat) for 10 minutes.
  • Stretch or roll dough into desired size and thinness (or divide into equal portions to make smaller pizzas) and place on a piece of parchment paper. 
  • Brush the top(s) of the prepared dough with oil, then lift the parchment the dough is on and carefully flip the crusts onto the grill, oil side down. Peel the parchment paper off.

Two process photos for shaping pizza dough and cooking it on a grill.

  • Cover and cook for 2-3 minutes and check for doneness with tongs to see if the bottom side has grill marks and is golden brown. Flip the pizzas onto a plate and add sauce and toppings to the cooked side.
  • Lower the grill heat slightly and place pizzas back onto the grill to cook the bottom side for another 3-5 minutes, until cheese is melted and bottom crust is golden.

Grilled pizza crust, toppings added and placed back on a grill to cook.

Pro Tip: 

If it’s your first time grilling pizza, you could flatten a tiny piece of the dough and test it out on the grill first, before making a larger pizza.

A grilled pizza with cheese, pepperoni, mushrooms, and peppers sliced into four pieces.

Pizza Topping Ideas:

  • BBQ Chicken Pizza
  • White Garlic Chicken and Veggie Pizza
  • Loaded Jalepeno Popper Pizza
  • Chicken Alfredo Pizza
  • Veggie Pizza
  • Garlic Ranch Chicken Pizza
Looking for more grilling recipes? Try these: 

Grilled steaks

Kebabs

Grilled Corn on the cob

Grilled pineapple

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

Grilled margherita pizza next to other flavors of pizza.

Print
Add to Collection Go to Collections

Grilled Pizza

Take your pizza making experience to the next level by making Grilled Pizzas with pizza dough, and your choice of pizza sauce and toppings!
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Servings 16
Calories 125kcal
Author Lauren Allen

Ingredients

  • Pizza dough homemade (my recipe makes 2 large pizzas and could be halved, or store-bought
  • 2 Tablespoons olive oil
  • Pizza sauce , 5-minute pizza sauce, white garlic sauce, BBQ sauce, alfredo sauce
  • Desired Toppings: cheese, pepperoni, meat, veggies, etc.

Instructions

  • Make sure grill is well cleaned and oiled, to prevent the crust from sticking. Preheat it to 425 degrees (medium-high heat).
  • Divide pizza dough into about 5-8 portions (depending on how big and thick you want your pizza crust). Stretch or roll dough into desired size and thinness and place on a piece of parchment paper.
  • Brush tops of the prepared dough with oil, then lift the parchment the crust is on and carefully flip the crusts onto the grill, oil side down. Peel the parchment paper off.
  • Cover and cook for 2-3 minutes and check for doneness with tongs to see if the bottom side has grill marks and is golden brown. Flip the pizzas onto a plate and add sauce and toppings to the cooked side.
  • Lower the grill heat slightly and slide pizzas back onto the grill to cook the bottom side for another 3-5 minutes, until cheese is melted and bottom crust is golden.

Nutrition

Calories: 125kcal | Sodium: 1mg
Have you tried this recipe?!

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

I originally shared this recipe June 2015. Updated June 2020 with process photos and improved instructions.

 

The post Easy Grilled Pizza appeared first on Tastes Better From Scratch.

Vegetable Biryani (Instant Pot)

Print

Vegetable Biryani (Instant Pot)

This next recipe is due to many of you requesting I do a tasty and delicious recipe using the Instant Pot. I decided to try a recipe for “Vegetable Biryani”. I have been a little hesitant to do recipes using the Instant Pot. Maybe it’s because I have been cooking for so long and I’m set in my habits, or maybe it’s my age! I will say I have loved using my Instant Pot more as a pressure cooker and love using it for that purpose! I make lentils and legumes using the Instant Pot and think it’s great. Once I use the Instant Pot more and get used to the timings, I think it will allow me to give more precise times for my recipes.

Vegetable Biryani is a complete, satisfying, one-dish meal. My mother would often say this dish is a fancy name for vegetable pulao. However, I think it is more than that. The secret behind this flavorful Vegetable Biryani is a spice mixture that creates the perfect balance of flavors. Basmati rice with a mix of fresh vegetables combined with this spice mixture turns into a dish of perfection! If you follow my steps, you’ll see I try to make this recipe as simple as possible. Vegetable Biryani also makes a great lunch box meal. Make sure to check out the footnotes to see how you can make this dish vegan.

Hope you enjoy!

This recipe will serve 3

Course Main Course
Cuisine Indian
Keyword Bhojan, Bondi Raita, cooking shows, Cooking Video, Delicacy, delicious, Desi Khana, Gluten Free, Gourmet food, Homemade, Instant Pot, Jain Cooking, Khana, Lunch Box, Mint Lassi, One Pot Meal, Onion Garlic Free Cooking, Recipe videos, Rice Dish, Sattvic Food, Swaminarayan
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 3 people

Ingredients

  • 1 cup long grain rice I preferred Basmati Rice
  • 3 Tbsp Milk
  • 1 pinch Saffron Kesar few strands
  • 2 Tbsp oil or ghee
  • ¼ cup cashews
  • 15 Raisins
  • 1 Tbsp ginger thinly sliced
  • 2 cup mixed vegetables cubed potatoes, carrots, bell pepper, green beans cut into 1-inch pieces, cauliflower florets
  • ¼ cup Plain Yogurt whisked
  • ¼ cup Mint leaves Pudhina finely chopped
  • 1 ¼ cup Water

Spices

  • 3 whole Green Cardamom Elaichi
  • 6 Cloves Laung
  • 8 Black Peppercorns
  • 1 inch long cinnamon stick Dalchini
  • 2 Bay leaf Tej Patta
  • 1 tsp Cumin seeds Jeera
  • 1 tsp coriander powder
  • 1 tsp fennel seed powder
  • 1 tsp red chili powder adjust to taste
  • ¼ tsp Turmeric Haldi
  • 1 tsp Salt adjust to taste

Instructions

  • In warm milk soak the saffron and keep aside.
  • Soak the rice for about 10 minutes, then drain the water and keep aside.
  • Use the instant pot on sauté mode add ghee after half a minute add cashews and raisins and sauté lightly roast them for about 1 minutes.
  • Add all the whole spices and sauté for 30 seconds, they will become aromatic.
  • Add all the dry spices, coriander powder, fennel seed powder, turmeric, red chili powder and salt stir for few seconds, add vegetables and yogurt mix it well, cleaning sides and making sure vegetable mix spread evenly in the pot.
  • Next spread the rice evenly over the veggies. Spread the mint leaves evenly over rice. Sprinkle saffron milk on top of the rice.
  • Add the water for cooking on top of the rice. Rice should be just immersed under water.
  • You are layering the ingredients do not stir in between the steps. Close the lid with vent in sealing position.
  • Change the instant pot setting to pressure cook mode. Secure the lid, close the pressure valve and cook for 9 minutes at high pressure.
  • After the instant pot beeps, on the instant pot panel you will notice keep warm mode. Cancel the keep warm mode and wait until it releases the pressure and open the pot, that will take about 12 minutes.
  • Open the pot and fluff the rice gently with a fork.

Notes

Serve hot with Plain yogurt, Spinach Raita, and my favorite is Salted Mint Lassi

Making Vegan:

This is a easy recipe to make vegan, soak saffron in water instead of milk and yogurt you can replace with vegan yogurt or tomato puree.

The post Vegetable Biryani (Instant Pot) appeared first on Manjula’s Kitchen.

30 minute Chicken fried rice

This incredible Chicken Fried Rice is delicious and can be made in less than 30 minutes! Moist tender chicken, fluffy rice, veggies, eggs, and the perfect amount of sriracha in every bite. Once you taste it, you won’t want fast food fried rice again.

I have always been a fan of Asian food. I always assumed that making chicken fried rice was something that took a while and was easy to mess up. Thankfully, that couldn’t be further from the truth. It’s actually super simple, and the flavor is insanely good.

It’s amazing that you can whip up a batch of chicken fried rice even on those busy nights, and it comes together in a snap. You can add it alongside all of your favorite Asian dishes or eat it by itself. Clean-up is a breeze too, so you will see it’s a win all around.

Most of the time, I usually happen to have all the ingredients for the chicken fried rice around the house. I try to keep them handy because this dish has become such a staple in our world. Most likely, you have everything you need as well.

WHAT YOU NEED TO MAKE CHICKEN FRIED RICE

  • Boneless Skinless Chicken Breasts: The chicken breasts are perfect for giving you a delicious and moist meal.
  • Oil: You can easily use peanut, sesame, vegetable, or canola oil depending on your preference.
  • White Onion: They give you tons of flavor, and we prefer white onions over red.
  • Frozen Peas and Diced Carrots Blend: Adding the veggies gives you some extra nutrients and gives you the authentic fried rice we all love.
  • Garlic: Mince the garlic up fine; it makes the dish fragrant and tasty too. We love lots of garlic, and if you do too, you can always add more.
  • Large eggs: Lightly beat the eggs and scramble them, so they resemble typical fried rice.
  • Cooked Rice: You will need to have the rice cooked before you begin. White long-grain rice is best.
  • Low-sodium Soy Sauce: I love the tangy flavors that soy sauce gives to rice! It’s so good.
  • Salt and Pepper: Just sprinkle on to taste.
  • Siracha: Adding a little sriracha will give you a little bit of spice and heat. You can skip it if you want, but it’s so good.

HOW TO MAKE CHICKEN FRIED RICE

Making chicken fried rice is simple, as you will soon see. I can’t wait for you to try it at home, so you fall in love! Because it comes together so quickly, you can easily make it on the evenings when you are busy too.

Begin by heating the chicken and oil in a skillet for 4-5 minutes. Then remove the chicken and add in the peas, carrots, and green onions and sautee. After a couple of minutes, add in the garlic and cook for an additional minute.

Move the peas and carrots off to the side of the pan then scramble the eggs. Add back in the chicken. Mix in the rice and sauce and cook for 2-3 minutes. Add seasonings and sriracha if desired.

DO I HAVE TO PUT EGGS IN CHICKEN FRIED RICE?

Typical fried rice recipes almost always shave eggs in them. However, if you aren’t a fan of eggs or have a food allergy you can leave them out. It’s completely up to you.

More Asian Inspired Dishes

Quick 10 Minute Shrimp Teriyaki Stir-Fry

Healthier 20 Minute Sesame Chicken

Easy Honey Garlic Shrimp and Broccoli

Quick 15 Minute Beef and Broccoli Stir Fry

Baked Sweet Chili Chicken & Veggies

Print

Chicken Fried Rice {One Pan 30 Minute Recipe!}

This incredible Chicken Fried Rice is delicious and can be made in less than 30 minutes! Moist tender chicken, fluffy rice, veggies, eggs, and the perfect amount of sriracha in every bite. Once you taste it, you won’t want fast food fried rice again.
Course Dinner, Side Dish
Cuisine Chinese
Keyword dinner, easy, rice, side dish
Prep Time 5 minutes
Cook Time 15 minutes
Servings 4 servings
Calories 704kcal

Equipment

  • Skillet
  • Kitchen Knife
  • Cutting board

Ingredients

  • 1/2 pound boneless skinless chicken breasts diced into 1/2 inch pieces
  • 2 tablespoons oil peanut, sesame, vegetable, or canola
  • 1/2 cup white onion finely chopped
  • 1 cup frozen peas and dice carrots blend
  • 2 cloves garlic finely minced
  • 2 large eggs lightly beaten
  • 3 cups white long grain rice cooked
  • 3-4 tablespoons low-sodium soy sauce
  • salt to taste
  • pepper optional, to taste
  • 1-2 tablespoons sriracha optional, to taste

Instructions

  • Heat a large non-stick wok or skillet to medium-high heat. Add the cut chicken and oils; sautee for 4-5 minutes. Remove chicken from the skillet and add the carrots, peas, and green onions to the same skillet. Sautee another 2-3 minutes then add the garlic and cook another minute. 
  • Push the veggies to one side of the skillet and add the eggs to the other side and scramble.
  • Return chicken to the skillet along with the rice and soy sauce. Stir-fry another 2-3 minutes.
  • Taste and adjust seasoning if needed. We like to add 1-2 tablespoons sriracha to add a spicy kick.
  • To store: In an airtight container for up to 4 days or freezer for up to 4 months.

Notes

  • To store: In an airtight container for up to 4 days or freezer for up to 4 months. 

Nutrition

Serving: 1serving | Calories: 704kcal | Carbohydrates: 118g | Protein: 27g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 129mg | Sodium: 623mg | Potassium: 523mg | Fiber: 3g | Sugar: 1g | Vitamin A: 3476IU | Vitamin C: 9mg | Calcium: 72mg | Iron: 2mg

Ham and Cheddar Sliders

Ham and Cheddar Sliders are soft and buttery baked rolls filled with sliced ham and ooey gooey cheese. They are the perfect quick and easy crowd-pleasing meal!

The combination of smokey ham with a melty cheese is undeniably good! Try Easy Ham and Swiss Stromboli or Hot Ham and Swiss Pinwheels for more of this great ham and cheese pairing.

Delicious Ham and Cheddar Sliders

My life has been crazy lately!  I am sure you can all feel my pain.  So needless to say, I have needed quick and easy meals these past few weeks!  These ham and cheese sliders were just that. So simple yet amazing! The ham and melty gooey cheddar was delicious. But the best part of these is the mustard, butter, and poppyseed glaze on top that takes these simple ham and cheddar sliders to a whole different level! It gave these sliders amazing flavor!

These are so great for a quick delicious dinner, yet they would also be great for a big get together or party!  Even the pickiest eater at my house will eat these with joy.  In fact, most of the time, everyone goes back for seconds, so be sure to make plenty!

What you need to make the Best Sliders:

These ingredients are so simple and are all family favorites!  They are items that can always be found on my weekly shopping list and come together perfectly in this amazing dish!

  • White dinner rolls: King’s Hawaiian are hard to beat, but dinner rolls would be pretty fantastic too!
  • Sliced ham: Smoked honey ham is pretty amazing or any ham you love.
  • Sliced cheddar cheese: Place half a slice on each roll for great melty texture.  I like the flavor of using a sharp cheddar.
  • Mayonnaise: Keeps the bread soft in the middle and adds a bit of flavor as well.
  • Poppy seeds: To taste.  I sometimes do half with and half without for the sake of my kids.
  • Yellow mustard: The spice from this on the buttery tops of the rolls is amazing!
  • Butter: Melted to combine with seasoning and brush over the rolls.
  • Worcestershire sauce: The secret seasoning ingredient in the butter sauce that will take these sliders to the next level!.

Making a Sliders:

These ham and cheese sliders are so easy to assemble.  Just layer your ham and cheese onto a sliced roll and brush the tops with your butter seasonings.  Pop them in the oven, and serve them up hot!

  1. Prep: Preheat oven to 350 degrees. Start by cutting each dinner roll in half and spread mayonnaise on each side.
  2. Add cheese and meat: Fold the slice ham in half and top with sliced cheese.
  3. Place rolls in pan: Place them in a 9×13 baking dish close together. *You should be able to fit 15 in a 9×13 and 9 in a 9×9 if you aren’t doing 24.
  4. Whisk sauce:  Mix together poppy seeds, yellow mustard, melted butter, and Worcestershire sauce.  Brush the sauce generously over the top of the rolls.
  5. Bake: Let butter set up then place rolls in preheated oven. If you want the tops less brown, cover with aluminum foil. Let them bake for 12-15 minutes until cheese is melted and they are heated throughout.

Steps to make ham and cheddar sliders.

Tips for Ham Sliders:

Since this recipe is such a huge hit when entertaining as well as a family favorite.  I find myself making it often!  So I have learned some tricks to the perfect sliders and also some ways to change them up from time to time.

  • Cheese- Swapping out the cheese is an easy way to make these sliders feel totally different.  Provolone, Swiss or any cheese that melts well will work great. Put an extra layer of cheese underneath the meat for extra cheesy sliders that will not get soggy.
  • Protein- Using roast beef or turkey also works great in these sliders.  When cooking for a large crowd I will make some of each.  Just be sure your meat layer is even throughout all sliders.
  • Sauce: Mayonnaise can be left out of this recipe if you do not enjoy it.
  • Dipping Sauce: My kids love to dip their sliders in ranch dressing or honey mustard.
  • Breakfast: When we have friends and family stay with us I add bacon and eggs to these to make a crowd-pleasing breakfast option!
  • Seasonings: Add Italian, onion, and garlic seasonings for extra flavor in your topping.
  • Serving Size: When planning how many to make, plan for each person to eat 2-4 of these yummy sliders.

What to serve with Sliders?

Depending on whether you are making this as a lunch, dinner, or appetizer there are endless options of things to serve with these ham and cheddar sliders.  I have served them with salads, vegetables, chips, soup, and french fries just to name a few things.

Storing and Reheating Ham and Cheddar Sliders:

This recipe is perfect as a make ahead freezer meal or for prepping the night before entertaining.  Simply wrap tightly in plastic wrap or place in an airtight container and keep in the refrigerator or freezer until ready to bake.

  • Make ahead: This sandwich can be made 1 day in advance and stored in the refrigerator.
  • Storage: Tightly wrapped and stored in the refrigerator, leftovers will last up to 3 days.  In the freezer, leftovers will last 2 weeks.

Pulling out a ham and cheddar slider with gooey cheese.

More Amazing Sandwich Recipes:

  • Slow Cooker French Dip Sandwiches
  • Monte Cristo Croissant Sandwich
  • The Ultimate Easy Cuban Sandwich
  • Grilled Turkey Florentine Sandwich
  • Basil Pesto Chicken Sandwich

Print

Ham and Cheddar Sliders

Delicious and cheesy ham and cheddar sliders that are easy and are great for a gathering!
Course Appetizer, Dinner, Main Course
Cuisine American
Keyword ham and cheddar, ham and cheddar sliders, ham sliders, sliders, Sliders Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 15 Servings
Calories 410kcal
Author Alyssa Rivers

Ingredients

  • 24 white dinner rolls*
  • 24 slices smoked or baked deli ham
  • 12 slices cheddar cheese halved
  • Mayonnaise
  • 1 tablespoon poppy seeds
  • 1 1/2 tablespoons yellow mustard
  • 1/2 cup butter melted
  • 1/2 tablespoon Worcestershire sauce

Instructions

  • Preheat oven to 350 degrees. Start by cutting each dinner roll in half and spread mayonnaise on each side. Fold the slice ham in half and top with sliced cheese.
  • Place them in a 9×13 pan close together. *You should be able to fit 15 in a 9×13 and 9 in a 9×9 if you aren’t doing 24.
  • Whisk together poppy seeds, yellow mustard, melted butter, and Worcestershire sauce. Brush the sauce generously over the top of the rolls.
  • Let butter set up and place in preheated oven. If you want the tops less brown, cover with aluminum foil. Let them bake for 12-15 minutes until cheese is melted and they are heated throughout.

Video

Notes

Updated on June 4, 2020

Originally Posted On: October 25, 2013

Nutrition

Calories: 410kcal | Carbohydrates: 32g | Protein: 19g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 58mg | Sodium: 1054mg | Potassium: 229mg | Fiber: 3g | Sugar: 1g | Vitamin A: 325IU | Vitamin C: 1mg | Calcium: 234mg | Iron: 3mg

Homemade Baba Ghanoush And Lebanese Flatbread

A smoky silky-smooth homemade Baba Ghanoush, made from fire-roasted eggplant, tahini, garlic and lemon is one of my favourite eggplant dishes to eat. But I think I love eating Baba Ghanoush even more ever since I started making my speedy Homemade Lebanese Flatbread. The easy, yeasted dough gives birth to fluffy, pillowy soft bread with the most perfectly charred puffed bubbles. It is now the only way I’ll scoop and eat my Baba Ghanoush!

Homemade Baba Ghanoush And Lebanese Flatbread - Cook Republic #yeastbread #babaganoush #flatbread

A classic, easy Baba Ghanoush

Every week when a voluptuous deep purple eggplant turns up in my veggie box, I immediately fire up my portable camping stove and roast the eggplant on an open fire. There is absolutely no indecision involved. Get an eggplant, grill it on an open fire. As simple as that. It is usually for this twice-cooked Eggplant Curry Dip (Baingan Bharta) or the Baba Ghanoush I am about to share today. If there are more eggplants, then this Miso Roasted Eggplant recipe comes into play. Otherwise, it is Smoky eggplant dips all the way!

 

In my kitchen, I have an induction cooktop. The portable camping stove, a cheap $20 purchase from K-Mart takes care of my eggplant and capsicum grilling needs. What I love about roasting an eggplant on an open fire is the caramelization and the smokiness that transforms the fruit into a sublime eating experience. It can then be transformed into so many delicious things and it makes a nutritious, healthy, after-school snack which my boys love. And they are also huge fans of the Homemade Lebanese Flatbread. In fact, I think they might love it a little bit more than the Baba Ghanoush itself. Just like me.

Homemade Baba Ghanoush And Lebanese Flatbread - Cook Republic #yeastbread #babaganoush #flatbread Homemade Baba Ghanoush And Lebanese Flatbread - Cook Republic #yeastbread #babaganoush #flatbreadHomemade Baba Ghanoush And Lebanese Flatbread - Cook Republic #yeastbread #babaganoush #flatbread

Homemade Baba Ghanoush And Lebanese Flatbread - Cook Republic #yeastbread #babaganoush #flatbread

The Secret To A Perfect Authentic Lebanese Flatbread

I have never travelled to the Middle East. My knowledge of Middle Eastern food is cursory and derived from market stalls hawking traditional Middle Eastern fare, cookbooks and cooking shows. I don’t actually know what traditional Lebanese bread in Lebanon would be like, I suppose there are many variations across all the regions. A deep dive on the internet tells me that it is called Khubz or Arabic Bread – a form of mountain bread. It is a yeast-leavened bread, stretched and cooked in a hot pan until it puffs up with air pockets.

 

For the flatbread, I use a combination of the pizza dough recipe on the blog and my authentic speedy Naan recipe from my cookbook. And boy, does it work! In less than an hour, you can enjoy a thoroughly rustic, fluffy flatbread with all the gloriously delicious charred puffed bits. This Lebanese flatbread is not only super easy to make but will have you addicted. Hook, line and sinker!

 

The secret to that fluffy puffed rustic bread with all the street-style charred pockets is actually water! When you brush one side of the rolled dough with water and put it on a sizzling hot cast iron pan, it generates steam. The steam helps create a thin outer bread crust while sealing moisture on the inside. Simple clever science at work! I use this technique for my naans and also my sourdough loaves. It creates authentic bread every single time. Whether it is a full-fledged loaf or just a flatbread. 

Homemade Baba Ghanoush And Lebanese Flatbread - Cook Republic #yeastbread #babaganoush #flatbread

Homemade Baba Ghanoush And Lebanese Flatbread - Cook Republic #yeastbread #babaganoush #flatbreadHomemade Baba Ghanoush And Lebanese Flatbread - Cook Republic #yeastbread #babaganoush #flatbread

 

Print

Homemade Baba Ghanoush And Lebanese Flatbread - Cook Republic #yeastbread #babaganoush #flatbread

HOMEMADE BABA GHANOUSH


  • Author: Sneh
  • Total Time: 30 minutes
  • Yield: 4
  • Category: Appetizer, Dips
  • Cuisine: Middle Eastern, Lebanese
  • Diet: Vegan
Print Recipe

Ingredients

  • 1 large eggplant
  • ¼ cup tahini
  • 1 large garlic clove
  • Juice of ½ lemon
  • 1 teaspoon sea salt flakes
  • To serve, olive oil, smoked paprika, ground cumin, toasted pine nuts, chopped fresh parsley, micro herbs

Instructions

  1. Roast and char eggplant on an open fire on medium-low heat. Use tongs to rotate and cook all over until the eggplant is completely cooked, the skin flaking and juices are starting to run out (the process should take 10-15 minutes)
  2. Place roasted eggplant in a shallow rimmed bowl. Rest for 10 minutes and allow to cool to room temperature. At this point, sticky juices will be released in the bowl. Pour this out into a bowl for later.
  3. Gently peel the flaking skin of the eggplant and scoop the flesh into a small food processor. Add the reserved eggplant juices, tahini, garlic, lemon juice and sea salt flakes. Process into a silky-smooth purée.
  4. Scoop baba ghanoush into a shallow serving bowl. Using the back of a spoon, make a swirling pattern in the dip. Drizzle olive oil into the swirls. Sprinkle smoked paprika and ground cumin. Top with toasted pine nuts, parsley and micro herbs.

Print

Homemade Baba Ghanoush And Lebanese Flatbread - Cook Republic #yeastbread #babaganoush #flatbread

Homemade Lebanese Flatbread


  • Author: Sneh
  • Yield: 4
  • Category: Bread
  • Cuisine: Middle Eastern, Lebanese
  • Diet: Vegan
Print Recipe

Ingredients

  • 2 cups strong white flour (or all-purpose flour)
  • 1 teaspoon dried yeast
  • 1 teaspoon raw sugar
  • 1 teaspoon sea salt flakes
  • 2 tablespoons warm water
  • 1 tablespoon olive oil
  • ¾ cup warm water
  • Extra flour for dusting
  • To serve – olive oil, Za´atar, chopped parsley

Instructions

  1. Place flour in a wide bowl. Make a well in the centre.
  2. Place yeast, sugar, salt, 2 tablespoons warm water and oil in a small bowl. Mix once and allow to bloom for 5 minutes.
  3. Pour the yeast mixture in the centre of the flour in the bowl. Mix lightly with your hand for a few seconds. Add the rest of the warm water and mix and knead into a smooth pliable dough. This should take about 5 minutes.
  4. If the dough is too sticky, add a teaspoon of flour to make it more workable. Form a dough ball. Cover the bowl with a tea cloth and rest for at least 30 minutes to 1 hour. (You can also rest it for up to 6-8 hours in a cool spot of your kitchen)
  5. When ready to make flatbreads heat a large cast-iron skillet or frying pan on high until smoking. Reduce heat to medium.
  6. Divide dough into 4 balls. Stretch each ball gently with your fingertips to resemble a triangular shape approximately 20cm in length and 15cm in width. Make sure you stretch it thinly (less than 0.5cm) in thickness. You may use a rolling pin to roll this shape if stretching doesn’t work.
  7. Brush one side of the rolled flatbread with water. Gently place your rolled flatbread, water side down on the hot pan. Cook until puffed bubbles start to appear on the top surface. Flip the flatbread and cook the other side, still on medium heat till desired char is achieved.
  8. Once cooked on both sides, remove onto a plate. Drizzle extra virgin olive oil, sprinkle Za´atar and chopped parsley. Enjoy hot!

 

The post Homemade Baba Ghanoush And Lebanese Flatbread appeared first on Cook Republic.

Pulled Pork Nachos

Nothing says party time like a giant platter of Pulled Pork Nachos with black beans, jalapeños, sour cream, shredded pulled pork, BBQ sauce, and cheese. A winning appetizer for game-day, or any day!

I like to make a big batch of pulled pork and freeze the leftover meat for these nachos, or BBQ pulled pork sandwiches. Don’t miss my other favorite Party Appetizers and finger foods, like Baked Chicken Wings and Chex Mix.

When we lived in Saint Louis I’d order Pulled Pork Nachos at every Cardinals game we went to (which was a lot!). This recipe is my copycat version, and we enjoy them on a quiet Sunday watching sports, or as an easy sheet-pan dinner.

How to make Pulled Pork Nachos:

  • On a large baking tray spread out 1/2 of the tortilla chips into an even layer. Top with half of the shredded cheese, BBQ pulled pork, beans, jalapeños and yellow peppers.
  • Add barbecue sauce to a ziplock bag and use scissors to cut a corner off the bag. Drizzle some of the sauce over the top of the nachos.
  • Repeat with remaining chips, cheese, beans, jalapeños and yellow peppers. Drizzle with more barbecue sauce.
  • Bake at 400 degrees F for 5-6 minutes, until cheese is melted.
  • Remove from oven and top with green onions, cilantro, salsa and sour cream. Serve immediately.

The ingredients needed for pulled pork nachos next to another photo of the assembled nachos, ready to bake.

Tips for Perfect Nachos:
  • Use good quality, thick tortilla chips that can handle the weight of the toppings without getting soggy.
  • Add salsa and sour cream to the nachos after cooking.
  • Use freshly grated cheese, instead of packaged shredded cheese, as it melts and tastes better.

A hand pulling a nacho chip from a tray.

Consider trying these popular appetizers:
  • Easy 7-Layer Bean Dip
  • Cheesy Bean Dip
  • Easy Vegetable Dip
  • Artichoke Dip
  • Homemade Chili Cheese Dip

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

A sheet pan with pulled pork nachos on it and a scoop of sour cream topped on them in the middle.

Print

Pulled Pork Nachos

Nothing says party time like a giant platter of Pulled Pork Nachos with black beans, jalapeños, sour cream, shredded pulled pork, BBQ sauce, and cheese. A winning appetizer for game-day, or any day!
Course Appetizer, Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 6
Calories 515kcal
Author Lauren Allen

Ingredients

  • 8-12 ounce bags Tortilla chips
  • 2 cups Pulled Pork
  • 2-3 cups shredded cheddar cheese (or your favorite kind), freshly grated
  • 15 ounce can black beans , drained and rinsed
  • 1 cup canned Jalapeños and yellow peppers
  • 1/2 cup barbecue sauce , your favorite kind
  • 2 green onions , chopped, for garnish
  • salsa and sour cream , for topping
  • fresh cilantro , for garnish

Instructions

  • Preheat oven to 400 degrees F. Prepare a baking tray with parchment paper or spray with non-stick cooking spray.
  • Spread out 1/2 of the tortilla chips into an even layer. Top with half of the shredded cheese, BBQ pulled pork, beans, jalapeños and yellow peppers. 
  • Add barbecue sauce to a ziplock bag and use scissors to cut a corner off the bag. Drizzle some of the sauce over the chips.
  • Repeat with remaining chips, cheese, beans, jalapeños and yellow peppers. Drizzle with more barbecue sauce.
  • Bake for 5-6 minutes, until cheese is melted.
  • Remove from oven and top with green onions, cilantro, salsa and sour cream. Serve immediately.

Nutrition

Calories: 515kcal | Carbohydrates: 45g | Protein: 29g | Fat: 25g | Saturated Fat: 10g | Cholesterol: 75mg | Sodium: 670mg | Potassium: 545mg | Fiber: 5g | Sugar: 8g | Vitamin A: 470IU | Vitamin C: 0.9mg | Calcium: 364mg | Iron: 2.6mg
Have you tried this recipe?!

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

I originally shared this recipe February 2016. Updated June 2020 with new photos and tips for success.

The post Pulled Pork Nachos appeared first on Tastes Better From Scratch.