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Delish Cooking

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Delish Cooking

✨Easy recipes

06/16/2024

Hearty Ground Beef Sloppy Joes
Ingredients:
1 pound ground beef
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 cup tomato sauce
1/4 cup ketchup
1 tablespoon Worcestershire sauce
1 tablespoon brown sugar
1 teaspoon yellow mustard
Salt and pepper to taste
4 hamburger buns
Directions:
In a large skillet over medium heat, cook the ground beef until browned. Drain the excess fat.
Add the chopped onion and green bell pepper to the skillet. Cook until the vegetables are tender, about 5 minutes.
Stir in the tomato sauce, ketchup, Worcestershire sauce, brown sugar, and mustard. Mix well.
Season with salt and pepper to taste. Reduce heat and let the mixture simmer for 15-20 minutes, stirring occasionally.
Toast the hamburger buns and spoon the sloppy joe mixture onto the bottom halves. Cover with the top halves and serve immediately.

06/16/2024

Gourmet Fish Tacos with Creamy Sauce
Ingredients:
1 lb white fish fillets (such as cod or tilapia)
1 cup flour
1/2 teaspoon paprika
1/2 teaspoon garlic powder
Salt and pepper to taste
1 cup buttermilk
2 cups shredded cabbage
1/2 cup diced red onion
1/2 cup chopped cilantro
1 lime, cut into wedges
8 small corn tortillas
Fish Taco Sauce:
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons lime juice
1 teaspoon garlic powder
1 teaspoon sriracha sauce (optional)
Salt to taste
Directions:
Preheat the oven to 375°F (190°C).
In a bowl, combine flour, paprika, garlic powder, salt, and pepper.
Dip the fish fillets in buttermilk, then coat with the flour mixture.
Place the fish on a baking sheet and bake for 15-20 minutes, until golden brown and cooked through.
In a small bowl, mix all the ingredients for the fish taco sauce until smooth.
Warm the corn tortillas in a skillet over medium heat.
Assemble the tacos by placing fish fillets on the tortillas, then top with shredded cabbage, red onion, and cilantro. Drizzle with the fish taco sauce and serve with lime wedges.

06/16/2024

Chicken Chow Mein
Ingredients:
1 lb chicken breast, thinly sliced
6 oz chow mein noodles
1 cup cabbage, shredded
1 cup carrots, julienned
1 cup bell pepper, thinly sliced
3 green onions, chopped
3 cloves garlic, minced
1 tablespoon ginger, minced
1/4 cup soy sauce
2 tablespoons oyster sauce
1 tablespoon hoisin sauce
1 tablespoon sesame oil
2 tablespoons vegetable oil
Salt and pepper to taste
Directions:
Cook chow mein noodles according to package instructions, drain, and set aside.
In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat.
Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove from the skillet and set aside.
In the same skillet, add the remaining tablespoon of vegetable oil. Add garlic and ginger, sauté for 30 seconds.
Add cabbage, carrots, and bell pepper, stir-fry for 3-4 minutes until tender-crisp.
Return the chicken to the skillet, then add the cooked noodles, soy sauce, oyster sauce, hoisin sauce, and sesame oil.
Toss everything together until well combined and heated through.
Season with salt and pepper to taste. Garnish with chopped green onions.

06/16/2024

Homemade Pickled Beets
Ingredients:
2 pounds fresh beets, peeled and sliced
1 cup white vinegar
1/2 cup water
1/2 cup granulated sugar
1 teaspoon salt
1/2 teaspoon black peppercorns
1/2 teaspoon mustard seeds
1/2 teaspoon whole cloves
2 bay leaves
Directions:
In a large pot, bring the sliced beets to a boil in water. Reduce the heat and simmer for 20-30 minutes, or until tender. Drain and set aside.
In a separate saucepan, combine the white vinegar, water, granulated sugar, salt, black peppercorns, mustard seeds, whole cloves, and bay leaves. Bring the mixture to a boil, stirring to dissolve the sugar and salt.
Place the cooked beets into sterilized jars.
Pour the hot vinegar mixture over the beets in the jars, ensuring the beets are fully submerged. Leave about 1/2 inch of headspace at the top of each jar.
Seal the jars with sterilized lids.
Allow the jars to cool to room temperature, then refrigerate for at least 24 hours before serving to allow the flavors to meld.

06/16/2024

Homemade Dragon Chicken
Ingredients:
1 pound boneless, skinless chicken breasts, thinly sliced
1/4 cup soy sauce
2 tablespoons cornstarch
1 tablespoon rice vinegar
1 tablespoon hoisin sauce
1 tablespoon honey
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 red bell pepper, sliced
1 green bell pepper, sliced
1 onion, sliced
2 green onions, sliced (for garnish)
2 tablespoons vegetable oil
1/2 teaspoon red pepper flakes (optional, for extra heat)
Sesame seeds (for garnish)
Directions:
1. In a bowl, mix soy sauce, cornstarch, rice vinegar, hoisin sauce, honey, garlic, and fresh ginger. Add sliced chicken and marinate for at least 15 minutes.
2. Heat vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry until cooked through and lightly browned. Remove the chicken from the skillet and set aside.
3. In the same skillet, add a bit more oil if needed. Sauté the sliced red bell pepper, green bell pepper, and onion until tender yet crisp.
4. Return the cooked chicken to the skillet and toss everything together. Add red pepper flakes if using and stir to combine.
5. Garnish with sliced green onions and sesame seeds.
6. Serve hot with steamed rice or noodles.

06/16/2024

Homemade Mango Chicken
Ingredients:
1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
2 tablespoons vegetable oil
1 large onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon turmeric powder
1/2 teaspoon garam masala
1/2 teaspoon chili powder
1/2 teaspoon salt
1 cup mango puree (fresh or canned)
1/2 cup coconut milk
1/2 cup chicken broth
1 tablespoon lemon juice
1 tablespoon fresh cilantro, chopped (for garnish)
Directions:
1. Heat the vegetable oil in a large skillet or pan over medium heat. Add the finely chopped onion and sauté until golden brown, about 5-7 minutes.
2. Add the minced garlic and grated ginger to the skillet and sauté for another 1-2 minutes until fragrant.
3. Stir in the ground cumin, ground coriander, turmeric powder, garam masala, chili powder, and salt. Cook for 1-2 minutes, stirring constantly to prevent burning.
4. Add the chicken pieces to the skillet and cook until they are no longer pink on the outside, about 5-7 minutes.
5. Pour in the mango puree, coconut milk, and chicken broth. Stir well to combine all the ingredients. Bring the mixture to a simmer and cook for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened.
6. Stir in the lemon juice and adjust the seasoning with more salt if needed.
7. Serve the Mango Chicken Curry hot, garnished with fresh cilantro.

06/16/2024

Korean Honey Butter Fried Chicken
Ingredients:
For the Chicken:
1 pound chicken thighs or drumsticks
1 cup buttermilk
1 cup all-purpose flour
1/2 cup cornstarch
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Vegetable oil, for frying
For the Honey Butter Sauce:
1/4 cup unsalted butter
1/4 cup honey
2 tablespoons soy sauce
1 tablespoon garlic, minced
1 tablespoon gochujang (Korean red chili paste)
1 tablespoon rice vinegar
Directions:
1. Marinate the chicken in buttermilk for at least 30 minutes, preferably overnight.
2. In a large bowl, combine the flour, cornstarch, salt, black pepper, garlic powder, and onion powder.
3. Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
4. Remove the chicken from the buttermilk, allowing any excess to drip off. Dredge the chicken in the flour mixture, ensuring it is well-coated.
5. Fry the chicken in batches for 10-12 minutes, or until golden brown and cooked through. Remove and drain on paper towels.
6. In a small saucepan, melt the butter over medium heat. Add the honey, soy sauce, minced garlic, gochujang, and rice vinegar. Stir until well combined and heated through.
7. Toss the fried chicken in the honey butter sauce until evenly coated.
8. Serve immediately, garnished with chopped green onions or sesame seeds if desired.

06/16/2024

Best Sweet and Sour Sauce
Ingredients:
1/2 cup white sugar
1/3 cup apple cider vinegar
1/4 cup ketchup
1 tablespoon soy sauce
1 teaspoon garlic powder
1 tablespoon cornstarch
1/4 cup water
Directions:
In a small saucepan, combine sugar, vinegar, ketchup, and soy sauce. Heat over medium, stirring continuously until the mixture starts to bubble.
In a small bowl, whisk together cornstarch and water until smooth.
Slowly add the cornstarch mixture to the saucepan, stirring constantly.
Continue cooking while stirring until the sauce thickens, about 1-2 minutes.
Remove from heat and let cool. The sauce can be stored in the refrigerator for up to a week.

06/16/2024

Homemade Condensed Milk
Ingredients:
1 cup of milk powder
1 cup of sugar
1/4 cup of water
1 tablespoon of vanilla essence
Directions:
In a pot, combine sugar and water over medium-low heat until the sugar is completely dissolved. Do not allow the mixture to boil or brown.
Once the sugar is dissolved, transfer it to a blender (preferably in a glass jar). Blend for about a minute, then add the vanilla essence.
Gradually incorporate the milk powder without stopping the blending.
After all the milk powder is added, blend for about five minutes. To avoid straining the blender, you can turn it off every minute for 30 seconds. If the mixture is too thick, you can add 2 or 3 tablespoons of additional water while continuing to blend.
Once ready, transfer the mixture to a glass jar, let it cool, and store it in the refrigerator.

06/16/2024

Chinese Sweet and Sour Sauce
Ingredients:
1/2 cup water
1/3 cup white vinegar
1/2 cup sugar
3 tablespoons ketchup
1 tablespoon soy sauce
1 teaspoon cornstarch dissolved in 2 tablespoons water (cornstarch slurry)
Optional for added flavor: Pineapple juice, minced ginger, or minced garlic
Directions:
In a small saucepan, combine the water, white vinegar, sugar, ketchup, and soy sauce. If using, add a splash of pineapple juice, ginger, or garlic for extra flavor. Stir well to combine.
Bring the mixture to a simmer over medium heat, stirring occasionally until the sugar has completely dissolved.
Slowly stir in the cornstarch slurry to the saucepan, continuing to stir as the sauce thickens. This should take about 1-2 minutes. If the sauce isn't thickening, ensure your cornstarch slurry was well mixed before adding it.
Once the sauce has reached your desired consistency, remove it from the heat. If the sauce is too thick, you can thin it with a little more water or pineapple juice. If it's too thin, you can create a little more cornstarch slurry and add it to the sauce, cooking for another minute.
Let the sauce cool down slightly before serving. It can be used immediately or stored in an airtight container in the refrigerator for up to a week.

06/16/2024

Homemade Teriyaki Salmon
Ingredients:
4 salmon fillets
1/4 cup soy sauce
1/4 cup mirin
2 tablespoons honey
2 tablespoons rice vinegar
2 cloves garlic, minced
1 teaspoon ginger, minced
1 tablespoon sesame oil
2 tablespoons water
1 teaspoon cornstarch
Sesame seeds, for garnish
Sliced green onions, for garnish
Directions:
In a small bowl, whisk together soy sauce, mirin, honey, rice vinegar, garlic, ginger, and sesame oil to create the teriyaki sauce.
Place the salmon fillets in a shallow dish and pour half of the teriyaki sauce over them, reserving the other half. Marinate the salmon for 15-20 minutes.
Preheat your grill or skillet over medium-high heat. Remove the salmon from the marinade and grill or sear for 4-5 minutes per side, or until the salmon is cooked through and has a nice glaze.
In a small saucepan, combine the reserved teriyaki sauce with 2 tablespoons of water and 1 teaspoon of cornstarch. Cook over medium heat, stirring constantly, until the sauce thickens, about 2-3 minutes.
Drizzle the thickened sauce over the cooked salmon fillets and garnish with sesame seeds and sliced green onions.

06/16/2024

Chinese Sweet and Sour Sauce
Ingredients
To create the perfect Sweet and Sour Sauce, you’ll need the following ingredients:

1/2 cup water
1/3 cup white vinegar
1/2 cup sugar
3 tablespoons ketchup
1 tablespoon soy sauce
1 teaspoon cornstarch dissolved in 2 tablespoons water (cornstarch slurry)
Optional for added flavor: Pineapple juice, minced ginger, or minced garlic
These ingredients are not only readily available but also pivotal in achieving the authentic taste and texture of the sauce.

How To Make Chinese Sweet and Sour Sauce
1. Preparing the Base
Combine the liquids: In a small saucepan, mix together the water, white vinegar, and sugar. Stir until the sugar begins to dissolve.

Incorporate the ketchup and soy sauce: Add the ketchup and soy sauce to the mixture. These ingredients provide the sauce with its iconic color and depth of flavor.

Optional flavors: If you wish to add a unique twist to your sauce, now is the time to include a splash of pineapple juice, minced ginger, or minced garlic. These additions can elevate the sauce, adding layers of complexity.

2. Cooking the Sauce
Heat the mixture: Place the saucepan over medium heat and bring the mixture to a simmer. Stir occasionally to ensure all the ingredients are well combined and the sugar is fully dissolved.

Thickening the sauce: Slowly stir in the cornstarch slurry. This step is crucial as it thickens the sauce, giving it the perfect consistency. Continue to stir constantly to avoid lumps and ensure a smooth texture.

Adjusting the consistency: If the sauce isn’t thickening as desired, ensure your cornstarch slurry was well mixed before adding it. If the sauce becomes too thick, you can thin it by adding a little more water or pineapple juice. Conversely, if it’s too thin, create a little more cornstarch slurry and add it to the sauce, cooking for an additional minute.

3. Final Touches
Remove from heat: Once the sauce has reached your desired consistency, remove it from the heat. Let it cool down slightly before serving.

Storage tips: This sauce can be used immediately or stored in an airtight container in the refrigerator for up to a week. This makes it convenient for quick meals and as a dipping sauce for various snacks.

Tips for Enhancing Your Sweet and Sour Sauce
Use fresh ingredients: Fresh ginger and garlic can significantly enhance the flavor profile of your sauce.
Balance is key: Adjust the sweetness and tanginess according to your preference. If you find the sauce too sour, add a little more sugar. If it’s too sweet, a bit more vinegar can help balance it out.
Experiment with fruit juices: Pineapple juice is a common addition, but you can also experiment with orange juice or apple juice for a different fruity twist.

06/16/2024

Best Homemade Salsa Ever
Ingredients:
1 can (28 ounce) whole tomatoes with juice
2 cans (10 ounce) Rotel (diced tomatoes and green chilies)
1/4 cup chopped onion
1 clove garlic, minced
1 whole jalapeño, quartered and sliced thin
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/2 cup cilantro (more to taste!)
Juice of 1/2 lime
Directions:
Combine whole tomatoes, Rotel, onion, jalapeño, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor.
Pulse until you get the salsa to the consistency you'd like—I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
Refrigerate salsa for at least an hour.
Serve with tortilla chips or cheese nachos.

06/16/2024

Homemade Shawarma Sauce
Ingredients:
1 cup plain Greek yogurt
1/4 cup tahini
2 tablespoons lemon juice
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground paprika
1/2 teaspoon ground turmeric
Salt and pepper, to taste
1 tablespoon fresh parsley, chopped (for garnish, optional)
Directions:
In a medium bowl, combine the Greek yogurt, tahini, lemon juice, minced garlic, and olive oil. Mix well until smooth.
Add the ground cumin, ground coriander, ground paprika, and ground turmeric to the mixture. Stir until all the spices are well incorporated.
Season with salt and pepper to taste. Mix thoroughly.
Transfer the sauce to a serving bowl. Garnish with chopped fresh parsley if desired.
Serve the shawarma sauce alongside your favorite shawarma, grilled meats, or as a dipping sauce for veggies and pita bread.

06/16/2024

Homemade Fridge Pickled Vegetables
Ingredients:
1 cup white vinegar
1 cup water
2 tablespoons sugar
1 tablespoon salt
2 cups mixed vegetables (such as carrots, cucumbers, bell peppers, and cauliflower), sliced or cut into bite-sized pieces
2 cloves garlic, sliced
1 teaspoon mustard seeds
1 teaspoon black peppercorns
1/2 teaspoon red pepper flakes (optional)
Fresh dill or other herbs (optional)
Directions:
In a saucepan, combine vinegar, water, sugar, and salt. Bring to a boil over medium heat, stirring until sugar and salt dissolve.
Place the sliced vegetables, garlic, mustard seeds, black peppercorns, red pepper flakes, and fresh herbs (if using) in a clean, large jar.
Pour the hot vinegar mixture over the vegetables, ensuring they are completely submerged. Close the jar with a tight-fitting lid.
Let the jar cool to room temperature, then refrigerate for at least 2 hours or overnight. The longer the vegetables pickle, the more flavorful they will become.
Serve chilled. Store in the refrigerator for up to 2 weeks.

06/16/2024

Best Tartar Sauce
Ingredients:
1 cup real Mayonnaise
1 cup dill pickles, finely chopped
1 Tbsp dill, fresh or frozen, OR 1 tbsp finely chopped fresh parsley
1 tsp lemon juice
1 tsp sugar
1/4 tsp black pepper, freshly ground
2 Tbsp onion, finely chopped, optional
Directions:
Combine all ingredients in a bowl and stir to combine.
Add more lemon juice or pickles if desired.

06/16/2024

5 Minute Cilantro Lime Slaw
Ingredients:
4 cups shredded cabbage (green or a mix of green and purple)
1 cup shredded carrots
1/2 cup fresh cilantro, chopped
1/4 cup lime juice (about 2 limes)
2 tablespoons olive oil
1 tablespoon honey
1 clove garlic, minced
Salt and pepper to taste
Directions:
1. In a large mixing bowl, combine the shredded cabbage, shredded carrots, and chopped cilantro.
2. In a small bowl, whisk together the lime juice, olive oil, honey, minced garlic, salt, and pepper.
3. Pour the dressing over the cabbage mixture.
4. Toss everything together until well combined and evenly coated with the dressing.
5. Serve immediately, or refrigerate for up to an hour to allow the flavors to meld.

06/15/2024

No Churn Coffee Ice Cream
Ingredients:
2 cups heavy whipping cream
1 can (14 oz) sweetened condensed milk
1/4 cup instant coffee granules
1 tablespoon hot water
1 teaspoon vanilla extract
Directions:
1. In a small bowl, dissolve the instant coffee granules in the hot water. Set aside to cool.
2. In a large mixing bowl, whip the heavy whipping cream until stiff peaks form.
3. In another bowl, combine the sweetened condensed milk, dissolved coffee mixture, and vanilla extract. Mix until well blended.
4. Gently fold the coffee mixture into the whipped cream until fully incorporated and smooth.
5. Pour the mixture into a loaf pan or a freezer-safe container. Smooth the top with a spatula.
6. Cover the container with plastic wrap or a lid, and freeze for at least 6 hours or overnight until firm.
7. Scoop and serve your delicious No Churn Coffee Ice Cream!

06/15/2024

Easy Roasted Cauliflower
Ingredients:
1 medium cauliflower, sliced in small florets, or 1/2" thick steaks
2 Tbsp olive oil
2 Tbsp unsalted butter, melted
½ tsp garlic powder
½ tsp salt, or to taste
¼ tsp ground paprika
¼ tsp ground black pepper, or to taste
Directions:
Preheat the oven to 425˚F and line a baking sheet with parchment paper.
Slice the head of cauliflower into 1/2" thick steaks, breaking up wedges into even, bite-sized pieces.
Add the cauliflower to the center of the baking sheet. Drizzle with the oil and melted butter and toss to combine.
In a small bowl, combine garlic powder, salt, paprika, and pepper for the seasoning. Sprinkle onto cauliflower and toss to evenly coat.
Spread the cauliflower evenly on the baking sheet and bake at 425˚F for 15-20 minutes, until cauliflower reaches desired crispiness.

06/15/2024

Easy Berry Cake Recipe
Ingredients:
For the Berry Cake:
1/4 cup light olive oil
3 large eggs, room temperature
1 cup granulated sugar
2 cups all-purpose flour, measured correctly
2 1/2 tsp baking powder
1 Tbsp lemon zest from 1 large lemon
1 tsp vanilla extract
1/3 cup seltzer water or club soda
10 oz mixed berries (2 cups)
For the Crumb Topping:
3/4 cup all-purpose flour
1/4 cup granulated sugar
4 Tbsp unsalted butter, softened
1/4 tsp sea salt
Directions:
Prep: Preheat oven to 350˚F. Line the bottom of a springform pan with a ring of parchment paper. Grease sides lightly with butter.
In a large mixing bowl, using an electric hand mixer (or stand mixer), beat together eggs and sugar on high speed for 5 minutes until thick. Stir in 1/4 cup olive oil.
In a separate small bowl, whisk together flour and baking powder. Add half of the flour mixture to the batter, mixing on low speed just until incorporated.
Stir in 1 Tbsp lemon zest and 1 tsp vanilla. With the mixer on low speed, add 1/3 cup club soda, mixing until incorporated.
Add remaining half of the flour mixture, transfer to prepared pan, and even out the top with a spatula. Place berries somewhat evenly over the top.
How to Make Crumb Topping & Assembly:
In a medium bowl, combine the crumble topping ingredients. Rub the butter and flour together with your fingertips to create crumbs.
Sprinkle the crumble topping over the berries. Bake for 45-50 minutes until golden brown on top and a toothpick inserted in the center comes out clean. (Ours was perfect at 48 minutes. Be sure not to over-bake or the cake will turn out dry.)

06/15/2024

Chickpea Salad Recipe
Ingredients:
3 Tbsp extra virgin olive oil
3 Tbsp lemon juice, from 1 large lemon
1 garlic clove, pressed or minced
1/2 tsp sea salt, or to taste
1/8 tsp black pepper
1 1/2 cups cherry tomatoes, halved
1 English Cucumber, halved and sliced
15 oz chickpeas, or garbanzo beans, drained, rinsed
1/2 medium red onion, thinly sliced
1 avocado, sliced
1/4 cup cilantro, chopped
4 oz feta cheese, diced
Directions:
Combine the dressing ingredients in a small bowl: 3 Tbsp olive oil, 3 Tbsp lemon juice, 1 pressed garlic clove, 1/2 tsp salt and 1/8 tsp pepper and whisk to combine (or shake them together in a small mason jar).
Combine remaining chickpea salad ingredients in a salad bowl, add dressing to taste (we used all of it) and toss to coat.

06/15/2024

Salisbury Steak Recipe
Ingredients:
For the Salisbury Steak:
1 lb ground beef, 90% lean
1/2 onion, finely diced
2 garlic cloves, minced
1/3 cup panko bread crumbs
1 large egg
1 ½ tsp Worcestershire sauce
2 tsp mayonnaise
1 tsp sea salt
½ tsp black pepper
1 ½ tsp Italian seasoning
1 Tbsp ketchup
1 ½ tsp milk, (whole milk or any kind)
2 tsp Dijon mustard
1 Tbsp olive oil, to sauté
For the Mushroom Gravy:
1/2 yellow onion, finely diced
1 Tbsp unsalted butter
8 oz brown mushrooms, sliced
2 garlic cloves, minced
2 Tbsp all-purpose flour
1 1/2 cup beef broth, + 1/2 cup water
½ tsp Worcestershire sauce
½ tsp Dijon mustard
2 tsp ketchup
¼ tsp sea salt
⅛ tsp ground black pepper
Directions:
In a bowl, combine all of the ingredients for the beef patties (except the oil). Mix until well incorporated and shape into 4 oval or round patties, flattening the center for even thickness throughout.
Heat 1 Tbsp oil in a non-stick pan, once hot, add patties to the skillet and cook until patties are golden brown on both sides and fully cooked. Remove the patties from the skillet and cover to keep warm.
Sauté ½ onion (you can also slice onion into thin slices, whatever your personal preference is) in the same skillet. Once the onion starts to become tender, add the garlic and butter and mix.
Add the mushrooms and sauté until browned, mixing frequently. Lightly season with salt and pepper.
In a bowl, whisk together all of the remaining gravy ingredients: 2 Tbsp flour, 1 1/2 cups broth, 1/2 cup water, 1/2 tsp Worcestershire, 1/2 tsp Dijon, 2 tsp ketchup, 1/4 tsp salt, and 1/8 tsp pepper. Pour into the mushrooms and cook until the gravy thickens.
Add the patties back to the pan and completely cover with the gravy and mushrooms and cook just until patties are heated through.

06/15/2024

Biscuits and Gravy Recipe
Ingredients:
For the Biscuits:
2 cups all-purpose flour
1 1/2 Tbsp baking powder, (aluminum-free)
1 tsp granulated sugar
3/4 tsp salt, (we use fine sea salt)
1/2 cup cold unsalted butter, (8 Tbsp)
1 cup cold half and half, less 2 Tbsp*
1/2 Tbsp melted butter, to brush the baked biscuits
For the Sausage Gravy:
2 Tbsp unsalted butter
1 lb breakfast sausage, casings removed
1/4 cup all-purpose flour
2 1/2 cups milk, low fat or whole milk
1/4 tsp fine sea salt, or to taste
1 1/2 tsp coarsely ground black pepper, or to taste
1/8 tsp red pepper flakes, optional
Directions:
Make your biscuit dough and bake according to our Biscuits Recipe. While the biscuits are baking, make the sausage gravy so they are ready at the same time.
Melt 2 Tbsp butter in a large heavy skillet or cast iron pan over medium-high heat and add sausage. Sauté, breaking it up with a spatula until just cooked through (5 min). Reduce heat to medium, sprinkle flour over the top and stir constantly for 3 minutes.
Gradually add the milk, stirring constantly. Season to taste with salt, pepper, and red pepper flakes, if using.
Reduce heat to a simmer and cook uncovered, stirring occasionally, until the sauce has thickened up nicely into a rich and creamy sauce (about 5 minutes). To thin the sauce, add a little more milk. Season to taste at the end if needed.
Break or cut biscuits in half and spoon sausage gravy over biscuits then serve.

06/15/2024

Overnight Pizza Dough
Ingredients:
1 1/4 cups warm water, 105-110˚F
1/2 tsp active dry yeast
1 tsp honey
1/2 Tbsp fine sea salt
3 1/3 cups all-purpose flour, (measured correctly) plus more to dust*
Directions:
How to Make Pizza Dough:
In a small bowl, stir together water, honey, and salt then sprinkle the top with 1/2 tsp yeast and let sit 5 minutes then stir.
Measure 3 1/3 cups flour in a large mixing bowl and make a well in the center. Pour yeast mixture into the center then stir with a firm spatula until the dough comes together. Knead by hand 2 minutes (dough will be sticky). Cover the bowl with plastic wrap and let rise at room temperature 4-5 hours or until doubled in size.
Transfer dough to a floured surface, turn to coat lightly in flour so it isn’t sticky then divide in half. Fold each piece of dough in half 8 times, gently pulling the sides over the center like closing a book, turning the dough each time and repeating for 8 folds. Form a ball in your hands and transfer each piece of dough to a lightly oiled bowl seam-side-down, cover and refrigerate overnight (18 hours) or up to 1 week.
How to Form a Pizza Crust:
PREP: Remove the dough 1 hour before using to let it relax and come to room temperature. Before forming the pizza crust, fully preheat your oven so pizza can be baked right away. Place a pizza stone or inverted baking sheet onto the center rack of the oven and preheat to 550˚F. Also, lightly flour a pizza peel and prep toppings.
When dough is about room temperature and oven is preheated, transfer 1 piece of dough to a floured surface, turning to lightly coat in flour. Pat the center of the dough gently with fingertips. DO NOT pop any bubbles present.
Lift the dough over both knuckles and roll your knuckles under the center of the dough, working outward as you rotate the dough along your knuckles and leaving a thicker crust at the edge. Continue working the dough until a 10-12” pizza has formed. It will shrink slightly so make it a little bigger than you think. Place the dough down on a lightly floured pizza peel. Give the pizza peel a little shake to make sure the pizza slides over it and is not sticking.
Spread on desired pizza sauce and toppings. Give the pizza another jolt to make sure it slides on the pizza peel (you don’t want it to stick while transferring it into the oven). Slide pizza onto the preheated pizza stone and bake at 550˚F for 8-10 minutes or until crust is golden brown and some of the larger bubbles on the crust are lightly scorched to ensure a crisp crust.

06/15/2024

Best Chicken Salad Recipe
Ingredients:
Chicken Salad Ingredients:
1 lb cooked chicken breast meat, 4 cups diced
2 cups seedless red grapes, halved
1 cup celery, cut in halve lengthwise then sliced (from 2-3 sticks celery)
1/2 cup red onion, finely chopped (1/2 medium red onion)
1 cup pecans, toasted and coarsely chopped
Chicken Salad Dressing:
1/2 cup mayo
1/2 cup sour cream, or plain Greek yogurt
2 Tbsp lemon juice
2 Tbsp dill, finely chopped
1/2 tsp salt, or to taste
1/2 tsp black pepper
Directions:
Place the pecans on a dry skillet over medium/low heat and toast for 3-5 minutes, tossing frequently until golden and fragrant then transfer to a cutting board and coarsely chop and set aside to cool.
In a large mixing bowl, combine diced chicken, halved grapes, sliced celery, chopped onion, and cooled pecans.
In a small bowl, add all of the dressing ingredients and stir to combine.
Add all of the dressing to the salad, or add it to taste and stir until salad is evenly coated with dressing. Cover and refrigerate until ready to serve.

06/15/2024

Strawberry Salad with Honey Vinaigrette
Ingredients:
For the Strawberry Salad:
5 oz spring mix salad greens, 142 grams
1/2 lb strawberries, hulled and sliced
1/2 cup feta cheese, crumbled, or goat cheese
1/4 cup red onion, thinly sliced*
1/2 cup sliced almonds, toasted
For Honey Vinaigrette:
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar, or added to taste*
2 Tbsp honey
2 tsp dijon
1/2 tsp salt, or to taste
1/4 tsp black pepper, or added to taste
Directions:
Place a medium skillet over medium heat. Add sliced almonds to the dry skillet and toast, tossing the nuts frequently until fragrant and golden (5-7 minutes). Transfer to a bowl and set aside to cool.
In a measuring cup or mason jar, combine the dressing ingredients and whisk until well blended.
Add salad greens to a large serving bowl. Top with sliced strawberries, red onion, almonds, and feta cheese.
Just before serving, drizzle dressing over the salad to taste and toss to combine for the flavors to meld.

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My mom’s viral whole orange blender cake is so light, 🍊 citrusy, and moist. It’s always on rotation in my house. I know it’s crazy, but this cake combines a few simple ingredients in the blender, including a whole orange, to make the most amazing cake. My mom and I worked on this recipe to bring you the easiest and most flavorful coffee cake ever! The subtle hints of orange and lemon 🍋 make this cake irresistible. Thank you for making us #1 on google as well! #blendercake #wholeorangecake #cakerecipe #coffeecake

Sushi bake has been taking over the internet this year, and I am not mad about it. I have been loving and making sushi bake since the moment I saw everyone sharing their versions of it. It’s one popular food trend that I simply don’t want to see go away. Recently I saw sushi “muffins” going viral on TikTok, shared by my foodie friend Victoria Minell, and I lost my mind. This is my version and recipe of the viral trend, so I hope you love it. My sushi bake cups are so incredibly delicious, made in no time at all. You can find my spicy mayo linked on the blog, but feel free to use any you like. The nori gets nice and crispy when baked, and the perfectly cooked salmon is a dream. Every bite is heavenly, so I hope you make these at home. ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ 1 cup of cooked rice – I like jasmine rice but sushi rice or short grain also work 1-2 teaspoons seasoned rice vinegar – I add it to the rice 2 sheets of nori – cut into 3.5-inch squares 1 piece of skinless salmon - mine was 0.245kg tiny pinch of salt ½-1 tablespoon soy sauce or tamari – I used coconut aminos heaping tablespoon spicy mayo – use just mayo if you don’t like spice extra spicy mayo + chives for garnish #sushi #sushibake #sushilovers #easyrecipes #recipeshare #recipeoftheday

In this Thanksgiving turkey recipe, I’ll guide you through the process of cooking a delicious and juicy turkey using one part of the Julia Child method (the rest is inspired by mom). From thawing to roasting, I’ve got you covered. Whether you’re a seasoned chef or a first-time Thanksgiving cook, this recipe is sure to please. Follow these steps for a turkey that’s juicy on the inside, beautifully browned on the outside, and bursting with flavors. ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ 11lb turkey butter (unsalted) paprika salt dry oregano garlic powder 1 orange water beer, white wine, or broth will work as well ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ Cheesecloth Method: butter (unsalted) beer (optional) #turkey #thanksgiving #thanksgivingdinner #recipeoftheday

Easy Spinach Dip Mushrooms These are a dream. The filling is everything you want, but more. So creamy and cheesy and absolutely delicious. You will need: ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ tablespoon olive oil 1/2 finely chopped onion 1 cup of chopped spinach 2-3 cloves of minced or chopped garlic 1/2 cup of cream cheese pinch of salt and pepper 16 whole mushrooms — cleaned mozzarella on top — measure with your heart #mushrooms #appetizer #appetizers #spinachdip #healthyrecipes

This is the juiciest yogurt lemon chicken ever. Thank you for the 13 + million views on my other Bulgarian yogurt chicken recipe, I am blown away by the response. Truth is, yogurt is not really a secret for us in Bulgaria, places like India, and many other parts of the world. Although many cultures use yogurt, sour cream, mayo, buttermilk, to tenderize meat, it is definitely a new concept to people that have never seen meat marinated this way before. In Bulgaria we are known for cooking or baking with yogurt. Plain yogurt makes for the perfect marinade and also makes so many of our baked goods so incredibly delicious, fluffy, and moist. In Bulgaria, yogurt is everywhere. You’ll find it on falafel wraps, slathered on moussaka and lined up in supermarket refrigerators. It is in traditional Bulgarian dishes such as tarator, a cold soup made of yogurt, water, cucumber, and dill; and snezhanka, a salad consisting of yoghurt, cucumbers, garlic and dill. We sip yogurt drinks in the streets and we dip fried zucchini slices into yogurt dips too. We love yogurt with sweet bread, in soups and stews and so many other recipes as well. If you haven’t ever marinated chicken with yogurt, this might be your new favourite way. This recipe is very similar to my last viral one but with a refreshing and citrusy taste and has been on rotation in my household for years. You will need: ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ 8 bone in, skin on, chicken thighs — or any cut of chicken 2 tablespoons olive oil 1/4 cup plain yogurt — I use Balkan-Style but any works 2 pinches of salt pepper to taste 1-1.5 tablespoons dry oregano — or to taste juice of 2 lemons — leave the squeezed out lemons in the dish too 6 unpeeled garlic cloves #healthy #homecooked #homecookedmeal #bakedchicken #chickenrecipes #chickendinner #easyrecipes

These healthy breakfast muffins are not only easy, they are absolutely delicious. The other day I was craving muffins so I threw a few ingredients in a bowl and was left with this incredible treat. I had to film them right away and get them out into the world because they are perfect for breakfast or an afternoon snack. These muffins are so versatile and only have a few ingredients that you probably have on hand. You can add any fillings you like such as nuts, berries, or chocolate chips. Feel free to experiment and make these to taste. I personally love enjoying them with some salted butter and honey while they are warm but you can absolutely top them off with extra nut or seed butter or even jam. Feel free to double or triple the recipe as this recipe makes 4 medium sized muffins. ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ 1 large mashed banana 1/3 cup natural peanut butter 1/2 teaspoon pure vanilla extract 1 large egg 3/4 cup rolled oats — I used quick cooking 1/2 teaspoon baking powder #breakfastideas #muffins #muffin #healthybreakfast #recipeshare #healthyrecipes

Have you heard of a butter board? If you haven’t you are missing out on the greatest creation I have ever come across. A butter board is better than a cheese board, a Charcuterie board, and any other board I have ever seen. I came across this viral video on TikTok shared by Justine Snacks @justine_snacks and thought it was brilliant. The original concept is by Josh McFadden @jj__mc , but this is my modern take on it. A butter board is simply a board that you add softened butter on, and any toppings you like, served with a loaf of fresh bread of course. My board has the most beautiful ingredients and textures on it, and I know you’ll fall in love. My board has flakey sea salt, fresh figs, fig preserve, walnuts for crunch, and hot honey for a little bit of spice. These flavours slathered on a fresh piece of bread will have you and your guests begging for more. This butter board is perfect for two if you adjust the recipe quantity, and even a large gathering or party as featured here. You can serve it with lots of fresh bread on the side and individual butter knives for all your guests. It is going to be the most incredible show-stopping board at every party, I can guarantee it. This board will serve 10+ people so feel free to adjust the ingredient measurements accordingly. ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ 2 sticks (1 cup) of softened unsalted butter – you can use salted as well lemon zest sea salt to taste – or use any coarse or flakey sea salt you like few dollops fig preserve – as much as you like two figs cut into round slices ¼ cup of crushed walnuts drizzle of hot honey – or regular honey any herbs or edible flowers for presentation are optional – I used lemon thyme

Thanks to all of you, my Whole Orange Blender Cake went viral! Due to your incredible creativity and feedback, I had to drop the Whole Lemon Blender Cake remix! Made with Meyer lemons 🍋, this Whole Lemon Blender cake is no ordinary lemon loaf. Unlike regular lemons, Meyer lemons have a much thinner skin that’s almost sweet, making them a perfect choice for this super simple yet flavour-packed cake. #blendercake #wholelemoncake #cakerecipe #coffeecake #lemoncake #lemonloaf

Hidden Veggie Italian Pastina Soup. Homemade vegetable or chicken broth with pastina is the ultimate Italian comfort food. This recipe is so nostalgic and something that you can find every Italian making in their own special way. The broth is so incredibly healthy, nutrient dense, and good for the soul. If you don’t know what “pastina” is, it’s a any tiny pasta shape that you can find in your grocery store. It can be in the shape of a star, little shells, ditalini, or anything else that’s small. This recipe is perfect for any picky eater as I have made sure to hide all the veggies by blending them into the broth. Traditionally we like to dust freshly grated Parmigiano Reggiano on top, but if you are dairy-free you can absolutely adjust. This broth can be made into a beef broth by adding beef, chicken broth by adding chicken, or simply enjoying like this. I like to alternate between beef, chicken, and veggie depending on my mood. With the busy school year this recipe is perfect in a thermos, and I know the kids won’t be able to get enough. This is one Italian tradition and a tradition in my family that you need to try. Let me know in the comments how you like to make your pastina with “brodo” (which means broth in Italian) at home. ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ 2.5 litres of water – you can also use organic unsalted broth or use ½ and ½ one whole peeled onion 2 celery stalks – I cut mine in half 3 carrots 4 peeled whole garlic cloves salt to taste – start with ½ a tablespoon and taste and adjust boiled pastina of choice – I boil mine separately in boiling salted water and use the “seme di malone” pastina but you can boil pastina in the broth as well fresh parmigiano for dusting #recipeshare #soup #italianfood #easyrecipes #comfortfood #soupseason

If you want to make mushrooms like a chef and don’t know how to cook them properly, you’re not alone! Most people I see, struggle when making mushrooms and I notice the same mistakes being made constantly. I see people salting in the beginning, or washing them first, and adding ingredients in the totally wrong order. Mushrooms consist of 80-90% water and will do all the work FOR YOU in a DRY pan if you let them (let your food speak to you). No oil, butter, or salt is even needed until the very last step. Cooking mushrooms in a dry pan will give you the most beautiful outcome (in my opinion), texture, and colour as well. ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ✨Tips for cooking the BEST mushrooms ✨ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ 1. Never wash mushrooms. Wipe off any dirt with a damp paper towel. ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ 2. You don’t need any oil or butter in the pan initially. Mushrooms consist of 80-90% water and they will do all the work in a DRY pan on medium-high heat. At first they will start to brown and then start to release all of their moisture and the water will completely evaporate. When the pan is dry they begin to brown again! ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ 3. Never salt the mushrooms in the beginning. Salt draws out moisture and will make them extremely mushy. We want a nice meaty delicious bite to them with colour and texture. Salt at the end always. ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ 4. Once the water has completely evaporated and the mushrooms start to brown, reduce the heat to low (or take it off the heat) and add a touch of butter and aromatics like thyme. You can use salted butter OR unsalted butter but make sure to salt the mushrooms at the very end once they are off the heat. ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ 5. Don’t overcrowd the pan and cook them in a single layer. #mushrooms #sauteedmushrooms #recipeoftheday

This is the juiciest 6 ingredient yogurt marinated chicken In Bulgaria we are known for cooking or baking with yogurt. Plain yogurt makes for the perfect marinade and also makes so many of our baked goods so incredibly delicious, fluffy, and moist. Yogurt has a very long history in our country. Many Bulgarians claim Yogurt was accidentally discovered in Bulgaria thousands of years ago when nomadic tribes roamed the land. In Bulgaria, yogurt is everywhere. You’ll find it on falafel wraps, slathered on moussaka and lined up in supermarket refrigerators. It is in traditional Bulgarian dishes such as tarator, a cold soup made of yogurt, water, cucumber, and dill; and snezhanka, a salad consisting of yoghurt, cucumbers, garlic and dill. People sip yoghurt drinks in the streets and we dip fried zucchini slices into yogurt dips too. We love yogurt with sweet bread, in soups and stews and so many other recipes as well. There is a type of bacterium that can only be found in Bulgarian Yogurt. Our particular yogurt is a combination of bacteria that characterizes the thickness, acidity, taste and aroma of the yogurt and it’s more tangy. Bulgarian yogurt has a very specific way in which it is prepared using a combination of the two strains: Lactobacillus Bulgaricus and Streptococcus thermophilus. The bacteria which causes milk to naturally turn into yogurt was discovered by a Bulgarian scientist and was named after our country so as you can see, we are very passionate about cooking with it and I hope you love it too. ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ 8 chicken thighs — mine are bone in, skin on, but you can use any 1/4 cup olive oil 1/3 cup plain yogurt — I use Balkan-Style but any works 2 big pinches of salt pepper to taste paprika to taste tablespoon of Italian seasoning — use dry oregano if you don’t have any 1/4 cup water or broth #healthy #homecooked #homecookedmeal #bakedchicken #chickenrecipes #chickendinner #easyrecipes

This 3 Ingredient Yogurt Cake is the perfect cross between flan and Basque cheesecake. You don’t need a mixer, flour, butter, or oil to make it. Just a few simple ingredients and you’re good to go. The fact that it’s a healthy and low-calorie option (80 calories per slice) is just the icing on the cake (pun intended 😉)

The Easiest Sushi Bake. Out of all the sushi bake cups I have made, this one is by far my favourite. The combination of the cream cheese and mayo is heaven in every bite. If you haven't seen my viral salmon and chicken bake cups, please be sure to check those two recipes out as well. If you love sushi, you will absolutely love this recipe. Although it's baked and not raw, it's even more delicious than a maki roll in my humble opinion. 1 cup of cooked rice I like jasmine rice but sushi rice or short grain also work 2 sheets of nori cut into 3.5-inch squares 7 peeled and deveined jumbo shrimp cut into small cubes pinch of salt ¼ cup softened cream cheese heaping tablespoon mayo dash of sriracha or any hot sauce is optional 2 teaspoons of soy sauce, coconut aminos, or tamari extra spicy mayo + chives for garnish #sushibake #sushi #sushilovers #shrimp #easyrecipes #recipeoftheday #recipeshare

This recipe is so easy that you can practically make it with your eyes closed. Only 2 ingredients and 2 additional pantry staples. Staples like salt, pepper, olive oil don’t count as additional ingredients in the foodie world as they are ingredients we typically always have on hand. This dish takes 2 minutes to whip up and one second to devour. The chicken is so flavourful and juicy you will be licking your fingers and wanting more. 6 bone in, skin on, chicken thighs — or any tiny drizzle of olive oil — 1/2 a tablespoon approx pinch of salt pinch of pepper is optional 3 heaping tablespoons sun-dried tomato pesto — or any pesto you like #homecooked #dinnerideas #dinner #chickenrecipes #chicken #easyrecipes #healthyeating #bakedchicken #chickendinner #roastchicken #chicken #delicious #nutritious #mealideas #familydinners #family #sundaydinner #tasty #familymeal #homemade #winnerwinnerchickendinner

The BEST Orzo Pasta Salad Ever #pastasalad #orzo #Orzo #Pasta #Salad #Garlic #Chicken #Series #HighProtein

Oven Roasted Veggies #ovenroasted #grilledveggies #veggies #veggiesmost #veggiesmadegreat #veggierecipe #vegetables #eatyourveggies #roastingveggies

Roasted Garlic Alfredo Wings #chickenwings #wingsrecipe #alfredosauce #alfredo #appetizer #appetizers #chickenwingchickenwing

Shirazi Salad 🤤 #salad #shirazisalad 3-4 Persian cucumbers 1/2 finely diced red onion 3 finely chopped vine tomatoes — or any ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ The Dressing: ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ 2 tablespoons olive oil juice of a whole lemon salt to taste tablespoon finely chopped fresh mint #lowcarb #shirazi #saladrecipe #keto #ketorecipes #healthyrecipes