Comfort food gives you warmth, not only internal but often emotional. It usually brings back memories from childhood, like family dinners at grandma’s. Such dishes can have many significant meanings depending on the cultural customs of a given country. I have several examples of such dishes from around the world that are on my top …
Comfort food gives you warmth, not only internal but often emotional. It usually brings back memories from childhood, like family dinners at grandma’s. Such dishes can have many significant meanings depending on the cultural customs of a given country. I have several examples of such dishes from around the world that are on my top 10 Best Comfort Food Recipes.
1. Shrimp and Chicken Fried Rice
Shrimp and Chicken Fried Rice is comfort food for me. This Asian dish, which I first tried during a cozy autumn evening, is full of aroma and vegetables, making it perfect for any season, especially autumn and winter evenings.
2.Sicilian Whole Orange Cake
Sicilian Whole Orange Cake: This cake is straight from sunny Italy and turns into a perfect Christmas cake when you add spices like cinnamon, cloves, or nutmeg. When you bake it, the smell spreads throughout the house.
3.Chicken Garlic Parmesan Pasta
Chicken Garlic Parmesan Pasta: This dish’s two main ingredients make it warm in the heart. The aroma and creamy sauce combine perfectly. I love serving it with a side of garlic bread and a fresh salad.
4. Chocolate Chunk Banana Muffins
Chocolate Chunk Banana Muffins are simple and incredibly tasty banana muffins enriched with chocolate. You can use whole wheat flour and dark chocolate chunks for a healthier twist. They are a smaller version of banana bread, perfect for a quick breakfast or snack.
5. Chicken Alfredo Linguine
Chicken Alfredo Linguine: When combined with linguine and chicken, the creamy garlic sauce creates a lingering taste in your buds. The best part? You can savor this dish in just 15 minutes, making it a perfect choice for a quick and satisfying meal.
6. Chicken Ala King
Chicken Ala King: This dish is a classic in its own right, evoking the taste of childhood meals at grandma’s. The familiar flavors and comforting memories make it a perfect choice for a trip down memory lane.
7. Chicken Quesadilla Recipe
Chicken Quesadilla Recipe: These spicy flavors give these Mexican delicacies incredible nostalgia, and you can prepare all of these in just 15 minutes.
8. Chicken Fricassee
Chicken Fricassee vegetables, chicken, and creamy sauce, all in the style of French comfort food, straight to your table!
9. Lemon Blueberry Scones
Lemon Blueberry Scones: These regular and unusual scones enhanced with lemon flavor will be perfect for cool evenings and mornings. I love the crispy crust in the soft center, and the extra blueberries add extra moisture to these treats.
Lemon Blueberry Scones are traditional scones enriched with fresh blueberries to enhance their daily vitamin values further. This is the best recipe I have ever had. The crispy crust on the outside will charm your palate. My family likes the delicate lemon flavor combined with fresh blueberries the most. Homemade scones are very easy and quick …
Lemon Blueberry Scones are traditional scones enriched with fresh blueberries to enhance their daily vitamin values further. This is the best recipe I have ever had. The crispy crust on the outside will charm your palate. My family likes the delicate lemon flavor combined with fresh blueberries the most.
Homemade scones are very easy and quick to make, and the effect will surprise everyone who tries them.
How to choose the best ingredients for Lemon Blueberry Scones Recipe
Fresh lemon zest is essential because it gives the scones extra flavor.
Lemon juice: The sour taste of the lemon balances the sweet taste and makes the muffins, together with fresh blueberries, refreshing.
All-purpose flour: Here, you can try any flour; it doesn’t have to be special for baking.
Baking powder/baking soda: Combining these two leavening agents makes the scones rise beautifully and remain moist.
Milk: you can use any milk you have, it doesn’t have to be fatty. Milk is very important here because it allows us to bring out the lemon flavor.
Egg: A large egg will be the best in room temperature.
Sugar: (light/dark brown) or any sugar that fits this recipe.
Butter: the best is unsalted butter
Kosher salt: balanced, sweet taste
FreshBlueberries: This recipe uses fresh blueberries as its basis; it is best to choose medium-sized or small ones, and then it is better to work with the dough while rolling.
Tips and Tricks
If next you have cold scones, and if you like warm scones for breakfast, it is ideal to put them in an air fryer for 1 minute at 347°F (175°C)
If you do not have time to cool the dough in the fridge, put it in the freezer, but in a flatter form, for 10-15 minutes.
You can use other berries instead of blueberries, like raspberries. This scone will also be fine with chocolate chips and making chocolate chip scones.
I love using it on the top of the Sweet Lemon Glaze, but it will also work if you sprinkle the scones with coarse sugar.
Lemon Blueberry Scones Recipe Step-by-Step Guide
This is my favorite scone recipe because it’s easy. I love mixing lemon flavor with juicy blueberries.
Get yourself a small saucepan, large bowl, hand mixer or food processor, mixing spoon, sharp knife for cutting, or a pizza knife/ pastry cutter if you have one.
Step 1: Combine the flour mixture and the dry ingredients in a small bowl, sift into a large bowl, and cut the butter into pieces.
Step 2: In the next step, combine the frozen butter with the dry ingredients and add sugar. The dough will not be uniform but more like dough crumbs. Rub the butter with the flour between your fingers. Do it quickly so the butter only warms up a little in your fingers.
Step 3: Properly wet ingredients in a small saucepan. Heat the milk with lemon zest so that the lemon scent is noticeable; this is precisely the best part of homemade scones.
Step 4: Cool the milk and beat it in the egg. Beat everything until fluffy with a mixer (hand mixer is best)
Step 5: Once you have reached the right consistency, pour in the cooled milk with lemon zest and knead with your hands. Add lemon juice and knead.
Step 6: Then wash and lightly dry the blueberries. You can gently roll them in flour. Add the prepared fruit to the dough and gently work it into it so that it does not crack (some will crack when rolling anyway, but that’s another step).
Step 7: Form one piece of the dough and put it in a bag or plastic wrap to refrigerate for about one hour or overnight.
Step 8: To make the chili scone dough, remove it from the refrigerator and gently roll it out into a circle with a diameter of 8-9 inches (22cm).
Step 9: Divide the dough into pieces like a pizza.
Step 10: Transfer scones to a sheet pan lined with parchment paper and spread with melted butter. This will make the scones’ crust even crispier and beautifully golden brown.
*Butter is better than egg white because it gives scones a beautiful crispness; this is a trick of my grandmother, who taught me how to bake various rolls and cakes.
Step 11: Bake scones in preheated oven to 350°F/ 180°C for 25 min.
Step 12: While the scones are baking, prepare the lemon glaze. Pour the lemon juice into a small bowl and add the icing sugar. Mix thoroughly until all the ingredients are combined. The glaze should be thick enough to run in a thick string.
Step 13: Drizzle the previously made sweet lemon glaze on the tops of the scones.
Enjoy!
Sides To Serve Blueberry Lemon Scones
My family loves eating them with fresh milk, and I love to have a hot cup of coffee. The rest of the food is similar because we love to dip scones in milk and coffee.
This is not the only way to eat these incredibly delicious scones.
You can serve them:
Whipped Cream or the classic Clotted Cream
Lemon Curd: to further enhance the lemon flavor in these scones.
Fresh Berries or Fruit Compote
Honey or Maple Syrup
Greek Yogurt or Flavored Yogurt
Assorted Cheeses: brie, camembert, cream cheese, and gouda for more aroma and sensations for the taste buds.
Lemon blueberry scones can be stored in an airtight container, such as a cookie jar, for a few days (3-5). Freshly baked and well-cooled, they can be frozen and removed as needed.
If you like this recipe, try my other fruit-baked goods
By Holidays Christmas, Independence Day, New Year’s Day, Thanksgiving
Prep Time 20 minutesminutes
Cook Time 25 minutesminutes
Servings 8pieces
Calories 372kcal
Ingredients
Scones Dough
Zest one lemon
2cupsall purpouse flour
1tspbaking powder
1/2tspbaking soda
1/2cupmilk
1egg
1cupsugar(light/dark brown)
4ozcold/frozen butter
1/2tsokosher salt
1tbspmelted butter for garnish
1cupfresh blueberries
Sweet Lemon Glaze
1tbsplemon juice
5-6tbsppowdered sugar
Instructions
Combine the flour mixture and the dry ingredients in a small bowl, sift into a large bowl, and cut the butter into pieces.
In the next step, combine the frozen butter with the dry ingredients and add sugar. The dough will not be uniform but more like dough crumbs. Rub the butter with the flour between your fingers. Do it quickly so the butter only warms up a little in your fingers.
Properly wet ingredients in a small saucepan. Heat the milk with lemon zest so that the lemon scent is noticeable; this is precisely the best part of homemade scones.
Cool the milk and beat it in the egg. Beat everything until fluffy with a mixer (hand mixer is best)
Once you have reached the right consistency, pour in the cooled milk with lemon zest and knead with your hands. Add lemon juice and knead.
Then, wash and lightly dry the blueberries. You can gently roll them in flour. Add the prepared fruit to the dough and gently work it into it so that it does not crack (some will crack when rolling anyway, but that’s another step).
Form one piece of the dough and put it in a bag or plastic wrap to refrigerate for about one hour or overnight.
To make the chili scone dough, remove it from the refrigerator and gently roll it out into a circle with a diameter of 8-9 inches (22cm).
Divide the scones dough into pieces like a pizza.
Transfer scones to a sheet pan lined with parchment paper and spread with melted butter. This will make the scones’ crust even crispier and beautifully golden brown.*Butter is better than egg white because it gives scones a beautiful crispness; this is a trick of my grandmother, who taught me how to bake various rolls and cakes.
Bake scones in preheated oven to 350°F/ 180°C for 25 min.
While the scones are baking, prepare the lemon glaze. Pour the lemon juice into a small bowl and add the icing sugar. Mix thoroughly until all the ingredients are combined. The glaze should be thick enough to run in a thick string.
Drizzle the previously made sweet lemon glaze on the tops of the scones.Enjoy!
Chicken Garlic Parmesan Pasta is ideal for a whole family weeknight dinner and impressive for date nights, when it is served with white wine. The dish is incredibly simple and tasty. Impressive, as if you were eating in the best restaurant. You absolutely have to try this perfect comfort food. How to choose the best ingredients for Chicken …
Chicken Garlic Parmesan Pasta is ideal for a whole family weeknight dinner and impressive for date nights, when it is served with white wine.
The dish is incredibly simple and tasty. Impressive, as if you were eating in the best restaurant. You absolutely have to try this perfect comfort food.
How to choose the best ingredients for Chicken Garlic Parmesan Pasta
To make an easy pasta dinner with garlic flavor, you need simple ingredients that you indeed have at home or can buy at the nearest grocery store.
Chicken Breasts: boneless and skinless. You can also use leftover chicken or rotisserie chicken for this dish. Boneless, skinless chicken thighs will also work in this delicious recipe.
Pasta: you can choose the pasta you like. I chose spaghetti, but penne pasta, farfalle, fusilli or linguine will also work.
Garlic Powder: is suitable for breading because it enriches the dish even more with the taste of garlic.
Grated Parmesan Cheese: the best will be grana padano because its nutty flavor complements the taste of chicken and garlic.
Paprika Powder – adds color to the breading and slightly enhances the flavor.
Chicken Stock: If you don’t have chicken broth, you can use vegetable stock, although the former is richer in flavor. You can also use vegetable stock if you have it or make it from my recipe. If you don’t have time, you can make chicken stock from cubes.
Heavy Cream: goes well with melted parmesan to create a perfectly creamy parmesan sauce.
Italian Seasoning – you can use a ready-made mixture or mix thyme and basil.
Butter: If you have unsalted butter, swap it for salted butter. Butter is ideal, but you can use good olive oil if you don’t.
Cloves Garlic: here in this recipe, nothing can replace fresh garlic. The taste is given by these caramelized slices that blend with the cheese sauce.
Chopped Fresh Parsley for garnish. Refrain from overdoing it because it can dominate the dish’s taste and overshadow the taste of parmesan and garlic. The amount in the recipe is optimal to enrich the taste while still giving the dish a bit of spiciness. You can use frozen parsley if you have it. Only dried parsley is not suitable because it has an entirely different taste.
Oliva oil is a good quality olive oil that will work perfectly. We can’t fry everything in butter because butter has a short smoking period.
Salt and fresh ground black pepper for taste: You use to taste here. I know people who don’t use pepper at all or replace it with white pepper.
Chili flakes: The pinch in the recipe gives it a little spiciness but does not dominate the flavor. However, if you do not like spicy food, you can safely skip it or use red pepper flakes instead.
Tips and Tricks
You can use yesterday’s leftover pasta. You skip cooking the pasta in chicken stock and reduce it to 1 cup instead of 2-3 cups.
You can cook more chicken stock, broth, or vegetable broth and freeze it in bags in appropriate portions. Then, you can take the portions out to cook.
Chicken Garlic Parmesan Pasta Step-by-Step Guide
This Easy Chicken Pasta Recipe is a delicious dish that you can prepare in just 20 minutes. It’s perfect for busy weeknights, which is practically for all of us.
Step 1: Prepare all the ingredients, slice the garlic, finely chop the parsley
Cut the chicken breast lengthwise into three slices.
Step 2: Mix all the ingredients for the breading on a plate, i.e., flour, granulated garlic, parmesan, and paprika.
Heat 2 tablespoons of olive oil well in a pan over medium-high heat. Coat the chicken pieces in the breading and fry for about 2 minutes on each side until golden brown. Remove from the pan.
Step 3: In this step, we will make the tastiest part of this dish, in my opinion: caramelizing the garlic. Don’t be scared by the amount of garlic; it won’t give the dish too much of a spicy taste; it will only diversify it. In this version, even my children love garlic preppers like that. Add a tablespoon of butter to the olive oil heated in the pan, reduce to medium heat, melt the butter, and add the sliced garlic.
Step 4: Once the garlic is ready, the whole kitchen will smell a nice garlic flavor, and it will be soft but not brown in color. Add the chicken stock and put the pasta—in my case, spaghetti—cover the pan and wait about 10 minutes. During this time, the pasta will cook until it is al dente.
Step 5: In the next step, mix spices such as Italian seasoning, chili flakes, and carmelized garlic. If the pasta has absorbed the chicken stock, you can add a little bit of water.
Step 6: Next, we will thicken the pasta sauce by adding heavy cream and parmesan, mixing thoroughly so that the parmesan dissolves and creates a thick, aromatic sauce.
Step 7: Sprinkle everything with parsley, mix, and season with salt and pepper to taste.
Step 8: Cut the chicken breasts into strips and place them in the pan.
Mix everything, sprinkle with chopped fresh parsley, and enjoy!
This dish is full-bodied and does not need any additional ingredients.
Sides To Serve
Chicken Garlic Parmesan pasta is a dish; you can make it a one-pot dish or use leftover pasta or chicken from the previous day. You can enrich this incredibly simple and tasty dish with blanched broccoli, green asparagus, green beans, or fresh spinach. The best thing about this tasty recipe is that you can have everything from the previous day, and the dish will still taste like it was from the best restaurant. This is another recipe from the zero-waste idea series. Instead of adding vegetables to the dish, you can serve it with a side salad. I recommend my Salad with Roasted Seeds.
How to store Chicken Garlic Parmesan Pasta
This delicious dish can be stored in the refrigerator in an airtight container for up to 3 days.
This dish can’t be frozen because it already contains pasta and chicken. While the chicken will retain its properties after defrosting, it won’t have such a crispy coating. However, it will still be tasty, almost as if you made the dish with leftover chicken. The pasta, however, may completely lose its properties.
If you want my recipe, explore these delicious comfort food ideas!
Chicken Alfredo Linguine – Another suggestion for a creamy pasta sauce combining parmesan and garlic differently.
Chicken Fricassee is a classic chicken stew in which you swap a few ingredients further to enhance the flavor of this unusual and easy-to-make dish.
Chicken Ala King – This is another chicken stew that is easy, healthy, and incredibly tasty.
Old Delhi – Style Curry Chicken – This proposal may be a bit different from the classic, but it is definitely worth considering if you like warming dishes.
Prepare all the ingredients, slice the garlic, finely chop the parsley.Cut the chicken breast lengthwise into three slices.
Mix all the ingredients for the breading on a plate, i.e., flour, granulated garlic, parmesan, and paprika.Heat 2 tablespoons of olive oil well in a pan over medium-high heat. Coat the chicken pieces in the breading and fry for about 2 minutes on each side until golden brown and remove from the pan.
In this step, we will make the tastiest part of this dish, in my opinion: caramelizing the garlic. Don't be scared by the amount of garlic; it won't give the dish too much of a spicy taste; it will only diversify it. In this version, even my children love garlic preppers like that. Add a tablespoon of butter to the olive oil heated in the pan, reduce to medium heat, melt the butter, and add the sliced garlic.
Once the garlic is ready, the whole kitchen will smell a nice garlic flavor, and it will be soft but not brown in color. Add the chicken stock and put the pasta—in my case, spaghetti—cover the pan and wait about 10 minutes. During this time, the pasta will cook until it is al dente.
In the next step, mix spices such as Italian seasoning, chili flakes, and carmelized garlic. If the pasta has absorbed the chicken stock, you can add a little bit of water.
Next, we will thicken the pasta sauce by adding heavy cream and parmesan, mixing thoroughly so that the parmesan dissolves and creates a thick, aromatic sauce.
Sprinkle everything with parsley, mix, and season with salt and pepper to taste.
Cut the chicken breasts into strips and place them in the pan.
Mix everything sprinkle with chopped fresh parsley and enjoy!
Chicken Ala King is another easy recipe that can be made in only 15 minutes. While it may not be a French dish, its roots trace back to 1890 in New Brighton Beach Hotel, and you can see the influence of French cuisine on it. The use of wine and butter as key ingredients is a hallmark of French …
Chicken Ala King is another easy recipe that can be made in only 15 minutes. While it may not be a French dish, its roots trace back to 1890 in New Brighton Beach Hotel, and you can see the influence of French cuisine on it. The use of wine and butter as key ingredients is a hallmark of French cooking. This dish transforms simple ingredients into an exquisite meal for your table. Both adults and children will enjoy this delightful recipe, so be sure to try it!
Some voices say it is an English dish, but I maintain that it does not matter whether its origins are in New York or England; its inspiration certainly comes from France.
How to choose the best ingredients for Chicken Ala King
While the original recipe is undeniably delicious, I couldn’t resist adding my twist. Instead of dry sherry, I opted for cherry liquor, which elevates the dish’s flavor profile. The sweet vodka enhances the chicken’s taste and complements the marinated peppers beautifully. Dry red wine is also a perfect match for those who prefer a different twist. This versatility allows you to experiment and find your unique flavor.
Chicken breasts can also include tender chicken breast and leftovers from baked or boiled or rotisserie chicken.
Frozen green peas: I like baby peas because they are sweet and quickly become soft after cooking, which means they are not floury in taste.
Pimento peppers are such peppers in the original recipe, but any peppers in marinade work well. You can add bell peppers, but if you have the option of having one in the marinade, I sincerely recommend it. The flavor of the pickled peppers gives even more expressiveness to this delicious recipe.
Mushrooms: Baby Bella mushrooms will be the best, but any or walnuts will also be suitable
Chicken stock: chicken broth or vegetable version will also be suitable.
Full-fat milk: you can partially replace it with heavy cream if you don’t have full-fat milk.
Dry Sherry Wine from white wine (I use it instead of red wine, which is also fine). This is in the original recipe, created in the year when only white wine was added to the chicken. Nowadays, people experiment more often in the kitchen, and that is why I suggest adding red wine, or it will be ideal if you add cherry liquid, which gives
White or brown onion will be perfect. I do not recommend red onion because it disrupts the color of the dish.
All-purpose flour, the most ordinary flour you have for baking, the flour helps thicken the sauce.
Fresh thyme leaves: If you do not have fresh ones, you can use dried ones; however, I like to have fresh herbs on the windowsill, and thyme is also among them. Thyme is ideal for chicken.
Salt and black pepper: Both spices are essential as they enhance the depth of flavor.
Unsalted butter is ideal; salted will also work; just add less salt to taste. If you do not eat butter, add a vegetarian substitute or use olive oil for the whole thing.
Tips and Tricks
Always wash mushrooms under running water. If you soak them in water, they absorb the water like sponges, and then you have to stew them longer to evaporate the water.
When reheating, add water to the bottom of the pot so that the dish does not burn.
To enhance the flavor, you can add lemon juice or Worcester sauce—the latter will definitely sharpen the flavor.
You can also add garlic powder or fresh garlic for a better taste, but I think it is unnecessary.
You can add it to the sauce and egg yolks. It is a great way to thicken a sauce by reducing the amount of flour.
Chicken Ala King Step-by-Step Guide
Chicken Ala King is the next creamy chicken dish in the blog. My family loves this another easy dinner recipe. And I love it because it is a great leftover recipe for my no-waste idea.
Step 1: Preparing your ingredients in advance is crucial to streamlining your cooking process. This will allow you to focus on the cooking itself. For instance, chicken ala King is a quick dish because you can add .pre-cooked chicken.
Wash the mushrooms under running water so they don’t soak up the liquid unnecessarily. Cut the onion into very thin slices, as this will later affect the consistency of the sauce. The thin onion will not be noticeable, but blend into the creamy sauce.
You can cut the mushrooms into thicker slices because they will be halved.
Step 2: Melt the butter over medium heat and caramelize the onions, stirring constantly to not burn. When the onion is soft and golden brown, add the sliced mushrooms.
Step 3: In the meantime, while you are cutting and washing, you can prepare the chicken breasts to cook, bake in the oven, or air fry.
Step 4: When the onion and mushrooms are ready, dice the chicken and add it to the pot. Sprinkle with fresh thyme to enhance the flavor and aroma of the dish.
Step 5: In the next step, add chopped and drained Piedmont peppers.
Step 6: Pour the chicken stock over it all and simmer for about 5 minutes.
Step 7: Then add the frozen peas and pour in the cherry liqueur.
Step 8: In a small pot or bowl, combine the milk and flour until smooth. If you’re unsure about the consistency, consider using a sieve to ensure no flour lumps in the dish.
Step 9: Pour the milk and flour into the pot with the stew and mix well with a spatula. When the dish boils, the sauce will thicken thanks to the flour, and that will be it.
I suggest serving Chicken ala king with rice, orzo rice, bulgur, pasta, or, as it used to be most often served, warm biscuits or toast made of ciabatta or French baguette. My family and I personally prefer this dish with rice or toast.
How to serve Chicken Ala King
Chicken ala king was originally served with warm biscuits but is now served with rice and groats; the ideal would be bulgur or pilaf with orzo rice. You can also serve it with toasted ciabatta or French bread. There are as many options as imagination. I like the version with rice, orzo rice, or, ideally, when toasted ciabatta is roasted with garlic. Such crispy versions taste doubly good when dipped.
Chicken ala king is the perfect main dish because it is quick to make and so tasty that all fans of creamy chicken dishes will love it. It is, therefore, ideal for family dinners on busy weeknights or on Sunday afternoons when everyone celebrates time with the whole family. Guests will love it if you serve it for special occasions because a hint of butter and a shot of alcohol add exquisiteness to this dish. This also makes chicken ala king, perfect for a date night recipe.
Puff pastry shells work well too. Check them out and pick your favorite option. You might enjoy your own version! Please let me know in the comments.
How to store Chicken Ala King
Chicken Ala King can be stored in an airtight container in the fridge for up to 3 days. When reheating in a pot, it is best to add 1-2 tablespoons of water to the bottom so the dish does not burn, as the sauce is already thickened with flour. You can also freeze the dish in freezer bags and store it for 1-2 months.
Discover a fantastic idea for easy chicken recipes!
Chicken ala King is a quick and ideal family dinner recipe. It's perfect if you have leftover chicken and aren't sure what to do with it. It's delicious, with balanced flavors that make it taste like it came from a top-notch restaurant.
Course Main Course
Cuisine American, European
Keyword chicken ala king, chicken stew
Most Popular Chicken, Pasta, Quick & Easy
by Meal Type Dinner, Lunch, Pasta
by Special Diet Healthy, Low Carb
by Season Fall, Spring, Summer, Winter
by Ingredients Peas
by Meat Chicken
By Holidays Christmas, New Year’s Day
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Servings 4people
Calories 248kcal
Ingredients
2chicken breast
1/2cupfrozen pea
1/2cuppimento peppers
8ozmuschrooms
2cupchicken stock
3/4cupfull fat milk
3tbspcherry liquier
1onion
2tbspall purpose flour
1/2tbspFresh thyme leavers
Salt and black pepper
2tbspbutter
Instructions
Preparing your ingredients in advance is crucial to streamlining your cooking process. This will allow you to focus on the cooking itself. For instance, chicken ala King is a quick dish because you can add .pre-cooked chicken.*Wash the mushrooms under running water so they don’t soak up the liquid unnecessarily. Cut the onion into very thin slices, as this will later affect the consistency of the sauce. The thin onion will not be noticeable, but blend into the creamy sauce.You can cut the mushrooms into thicker slices because they will be halved.
Melt the butter over medium heat and caramelize the onions, stirring constantly so as not to burn. When the onion is soft and golden brown, add the sliced mushrooms.
In the meantime, while you are cutting and washing, you can prepare the chicken breasts to cook, bake in the oven, or air fry.
When the onion and mushrooms are ready, dice the chicken and add it to the pot. Sprinkle with fresh thyme to enhance the flavor and aroma of the dish.
When the onion and mushrooms are ready, dice the chicken and add it to the pot. Sprinkle with fresh thyme to enhance the flavor and aroma of the dish.
In the next step, add chopped and drained Pimentos peppers.
Pour the chicken stock over it all and simmer for about 5 minutes.
Then add the frozen peas and pour in the cherry liqueur.
In a small pot or bowl, combine the milk and flour until smooth. If you’re unsure about the consistency, consider using a sieve to ensure no flour lumps in the dish.
Then, pour the milk and flour into the pot with the stew and mix well with a spatula. When the dish boils, the sauce will thicken thanks to the flour, and that will be it.
I suggest serving Chicken ala king with rice, orzo rice, bulgur, pasta, or, as it used to be most often served, warm biscuits or toast made of ciabatta or French baguette. My family and I personally prefer this dish with rice or toast.
Banana and chocolate chip cookies are healthier than traditional chocolate chip cookies. I like them for their melty chocolate chips and best texture. With the delightful addition of cinnamon, these cookies smell like autumn and offer incredible health benefits for your body. Kids adore these snacks and eagerly trade them for traditional sweets in their lunch boxes. Not …
Banana and chocolate chip cookies are healthier than traditional chocolate chip cookies. I like them for their melty chocolate chips and best texture.
With the delightful addition of cinnamon, these cookies smell like autumn and offer incredible health benefits for your body.
Kids adore these snacks and eagerly trade them for traditional sweets in their lunch boxes. Not only are they incredibly soft and flavorful, but they can also be whipped up with ingredients you probably already have at home, or you can conveniently pick them up at your local grocery store.
How to choose the best ingredients for Banana and Chocolate Chip Cookies
Flour: All-purpose flour is enough to create these tasty banana and chocolate chip cookies. However, it is advisable to sift the flour through a sieve before adding it to the cookies.
Butter is an essential ingredient that I always choose with care. Opt for good quality without additives, ensuring it’s unsalted butter for the perfect balance of flavors. If you prefer a different fat, feel free to experiment.
Sugar: The best is brown or light brown. I love adding muscovado sugar to baking, but I do not recommend it for cookies because the cake will be more liquid. After all, this sugar contains molasses.
Bananas: I like to add ripe bananas to these sugar proportions, not overripe. If you have overripe bananas at home, you can still use them; however, I recommend reducing the sugar portion by ⅓ so that the cookies are not too sweet.
Vanilla Extract: you can use one vanilla pod or paste pod instead. Vanilla gives the cookies a warm scent that goes perfectly with bananas and cinnamon.
Baking soda/baking powder: I recommend not using these interchangeably, but both leavening agents have their purpose in cookies.
Kosher salt is an essential element that balances the best flavor and the sweetness of bananas, sugar, and chocolate chunks. Its presence ensures a harmonious blend of flavors in every bite.
Ground cinnamon, for me, is the king of all spices because you can add it to sweet and salty dishes. Besides, it has a lot of health properties for our bodies. The best in terms of quality and nutritional value will be Ceylon cinnamon.
Dark chocolate chips – here, you decide what quality of chocolate chunk to choose. You can choose chocolate chips or chop a chocolate bar into small pieces with a knife; the best will also be with at least 70% of the value of chocolate. This flavor goes perfectly with the sweetness of the rest of the dough.
Egg yolk definitely helps the cookies to rise better. However, if you can’t, you can skip this product; they will still come out.
Tips and Tricks
When you have ripe or overripe bananas (brown bananas), don’t fret. Instead, peel them and pop them into a special freeze bag. This simple step not only prevents your bananas from going to waste but also provides you with a convenient stash of frozen bananas for future use.
To add some fun to your or your children’s lunch boxes, make and freeze extra cookies. You can pack the cookies while frozen, and they will defrost by lunchtime.
To increase the fiber content of your cookies, try replacing half of the white flour with a whole grain alternative.
Easy Banana Chocolate Chip Cookies Step-by-Step Guide
You won’t need much time to prepare these healthy banana chocolate chip cookies. The longest you will need is just baking them. Soft banana cookies are so easy to make with one hand and much healthier than traditional chocolate chip cookies. Believe me, this is a really easy recipe.
So, let’s get down to it!
You will need two bowls, one large mixing bowl and one small one.
Each contains all the dry ingredients, such as flour, baking soda, baking powder, kosher salt, ground cinnamon (dry ingredients through a sieve), and sugar.
Prepare the wet ingredients in the second small bowl and mash the banana. Add the egg yolk, sugar, and vanilla extract, mix everything well, and add the melted butter.
Melt the butter in a small saucepan on low heat. When it is already ⅔ melted, remove it from the heat and constantly stir. Then, melt the rest of the butter. This way, the butter quickly becomes lukewarm so that you can add it to the other ingredients.
Once you have melted the butter, add it to the banana mass and mix thoroughly.
Mix everything thoroughly with a rubber spatula.
Then, add the chocolate chip and mix. Line two baking sheets with parchment paper or a silicone baking mat so that the cookies do not stick while baking.
Form the cookie dough balls, I fit 6 on a standard tray. I use a cookie scoop or ice cream scoop to portion cookies.
If you don’t have that option, you can simply form small balls using a regular spoon. If you want extra chocolate chips on top, place them on each cookie separately. This gives an additional visual effect.
Bake in a well-heated oven for about 8-10 minutes until they become golden brown.
When the cookies in one tray are baking, prepare the next tray similarly.
Remove the baked cookies to a wire rack to cool.
Enjoy!
Sides To Serve Banana and Chocolate Chip Cookies
Cookies are ideal for any occasion. Their delicious taste and soft texture are sure to surprise every guest. Children especially love them, particularly when paired with milk or chamomile tea. I highly recommend enjoying them with a cup of coffee as well.
They also make a great sweet and healthy snack for school or work, and they are perfect for sharing at a party with close friends.
How to Store Banana and Chocolate Chip Cookies
It’s best to store cookies in an airtight container, like a glass cookie jar. I love how cookies look in such a jar; it always brings back memories of my childhood at my grandmother’s house.
You can also freeze cookies successfully and pull them out as needed. This is perfect for providing a sweet treat for your lunch box at work or for your children at school. Frozen cookies can be stored for up to two months and will defrost quickly. If you pack them frozen in the lunch box, they’ll be fresh and ready by mealtime.
Here are some additional ideas for delicious banana desserts
Bananas are often used in my kitchen for eating, baking, and salads. I also like to freeze them when they are ripe. Sometimes, I buy old bananas in the store. They are perfect for later baking, and you can buy them much cheaper. That’s why I propose a few banana recipes:
Chocolate Chunk Banana MuffinsThese are perfect healthy, moist muffins. Following this recipe, you can make banana bread if you feel like cake instead of muffins. You just have to bake them for about 20 minutes longer.
Vegan Simple Banana Pancakes: I bake this recipe when I have very ripe bananas. These bananas aren’t very suitable for freezing, but they’re perfect in these pancakes.
Banana Chocolate Spread Crepes, you have no idea for a quick and tasty breakfast, and you have bananas, is another recipe that might interest you. I make crepes practically 365 days a year, and I feel like an expert at them!
Strawberry Banana Sorbet is a very quick and healthy dessert idea. If you have frozen bananas, use them, and do not add a single gram of sugar to this dessert!
Banana and Chocolate Chip Cookies are the perfect healthy snack for any occasion. The cookies are soft, and the melted chocolate enhances their flavor.
Course Dessert, Snack
Cuisine American, European
Keyword banana and chocolate chip cookies, banana chocolate chip cookies, chocolate chip cookies
Most Popular Quick & Easy
by Meal Type Desserts
by Special Diet Healthy
by Season Fall, Spring, Summer, Winter
by Ingredients Banana, Chocolate
by Method Sheet Pan
By Holidays Christmas, Independence Day, New Year’s Day, Thanksgiving
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Servings 12pieces
Calories 241kcal
Ingredients
1 1/2cupall purpose flour
1/2cupmelted butter
1/3cupbrown sugar
1/2cupripe mashed banana
1tspvanilla extract
1/2tspbaking soda
1/2tspbaking powder
1/2tspkosher salt
1/2tspground cinnamon
1cupdark chocolate chips(⅔ cup for dough, ⅓ cup for top cookies)
1egg yolk
Instructions
You will need two bowls, one large mixing bowl and one small one. Preheat oven to 350°F (180°C, Gas 4)
Each contains all the dry ingredients, such as flour, baking soda, baking powder, kosher salt, ground cinnamon (dry ingredients through a sieve), and sugar.
Prepare the wet ingredients in the second small bowl and mash the banana. Add the egg yolk, sugar, and vanilla extract, mix everything well, and add the melted butter.*Melt the butter in a small saucepan on low heat. When it is already ⅔ melted, remove it from the heat and constantly stir. Then, melt the rest of the butter. This way, the butter quickly becomes lukewarm so that you can add it to the other ingredients.
Once you have melted the butter, add it to the banana mass and mix thoroughly.
Then, add the chocolate chip and mix.Line two baking sheets with parchment paper or a silicone baking mat so that the cookies do not stick while baking.
Form the cookie dough balls, I fit 6 on a standard tray. I use a cookie scoop or ice cream scoop to portion cookies.
You can simply form small balls using a regular spoon if you don’t have that option.If you want to have extra chocolate chips on top, place them on each cookie separately. This gives an extra visual effect.
Bake in a well-heated oven for about 8-10 minutes until they become golden brown.
When one tray cookies are baking, prepare the next tray similarly.Remove the baked cookies onto a wire rack to cool.Enjoy!
Honey cookies are easy and quick to make. You can make the dough in only 15 minutes; the rest is baking time. Most importantly, children are incredibly engaged in their production.To make them, you only need four products, which you probably have at home or can easily buy at your local grocery store. Honey Cookies …
Honey cookies are easy and quick to make. You can make the dough in only 15 minutes; the rest is baking time. Most importantly, children are incredibly engaged in their production. To make them, you only need four products, which you probably have at home or can easily buy at your local grocery store.
Honey Cookies are a delicious and easy recipe, and you must make several portions to last longer.
I usually make two portions to put some in our cookie jar. My grandmother always had such a jar, and I want to cultivate this tradition for my children. However, I always try to find something healthier in this jar of sweets. These delicious cookies are the healthiest versions I know.
How to choose the best ingredients for Honey Cookies Recipe
With just 4 simple ingredients, these healthy honey cookies are a breeze. You’ll be amazed at how such a straightforward recipe can yield such delicious results. They are simple and quick because you don’t need room temperature butter. You simply take 4 ingredients, and in just 10 minutes, you can enjoy the taste of your first perfect honey cookie.
Flour: All-purpose flour is a good choice for these cookies. For a healthier version, replace half the portion with wholemeal flour.
Honey: Choose good quality honey, preferably from a reliable source. The best honey is manuka honey, which has the most nutritional value but is quite expensive, but also will be good clover honey. The best kinds of honey will be from local apiaries. I am a mother of an allergy sufferer, and I make sure that there are as few of these new allergens in his environment as possible, so I buy local honey to avoid this.
Butter: Choose good quality unsalted butter.
Baking powder: You can buy this product at every local store here. Everyone will be good.
Tips and Tricks
Spices such as cinnamon, ground cloves, cardamom, or a pinch of nutmeg or orange zest can enhance the flavor of honey cookies.
You can pour melted chocolate; I suggest dark chocolate to emphasize the honey in the cookies.
You can also sandwich two cookies with your favorite filling.
Boost the nutritional value of your cookies by adding half and half wholemeal flour. If you have wholemeal flour, grind it in a coffee grinder to make it more uniform. This procedure will not change its nutritional value, and for the delicate taste buds of children, it will make the change in flour not noticeable.
Another option for quickly flattening cookies is to place a ball of dough prepared on a baking sheet on baking paper and roll it out with a rolling pin.
You can add honey, a pinch of sea salt, or kosher salt, but it is unnecessary.
Honey Cookies Recipe Step-by-Step Guide
To make these perfect honey cookies, you will only need a bowl, a small pot to melt the butter and honey, and a spatula to mix it all. You do not need an electric mixer!
The portion makes approximately 18 cookies, depending on how big you make them.
Step 1: Melt wet ingredients like butter and honey in a small saucepan over low heat until combined.
Step 2: Measure and sift dry ingredients like flour and baking powder in the large bowl.
Once the butter and honey are lukewarm, pour everything into the bowl with flour and mix thoroughly with a spatula to combine the ingredients.
The dough consistency will be moist and unsuitable for rolling and cutting into shapes (you don’t add too much flour- the cookies will crumble after baking). The next step will be the hardest part of this cookie. We need to flatten the cookies even though the dough will be sticky. But don’t fret—kids love this part. It’s a perfect opportunity for children to have a blast shaping them with a fork or any other tool they fancy. This is our favorite part of the process!
Once the dough is ready, use an ice cream or cookie scoop to form small balls. Remember, the size is entirely up to you, depending on how big you want your cookies to be. Mine come out 2 inches (5 cm) in diameter, but feel free to experiment!
You will need 2 baking trays to bake the best way.
Line the baking tray with parchment paper or a silicone cookie sheet.
In the next step, form balls with your hands and place them on the tray (I mix 6 pieces).
Next, our balls must be flattened a bit to give them the shape of cookies.
I flatten them with the tip of a fork, making a cross.
When the first tray of cookies is ready, put it in the oven and start making the second batch on the second tray. This will ensure that the cookies are baked quickly and efficiently.
Bake for about 8-10 minutes in a well-heated oven until golden brown. Don’t worry—they’ll be perfect!
Once the cookies are baked, place them on a wire rack to cool. I know from experience that they disappear quickly, even if they are not completely cooled. However, if you want to transfer them to a cookie container, they must be completely cooled; otherwise, they will steam up and not be crispy.
Enjoy!
Sides To Serve Honey Cookies
My kids and husband love the standard version, dipped in milk, and gorge themselves on it; it is the best way to make delicious honey cookies. They claim that no shortbread cookies are as tasty as these honey cookies. I love eating them with a cup of coffee.
For Christmas time, I like to make honey cookies with cinnamon and mix them in my cookie jar with gingerbread cookies. As I put them on my Christmas cookie platter, the house smells amazing of spices like cinnamon, cloves, and nutmeg. This is my favorite family time.
How to store Honey Cookies
It’s best to store them in an airtight container so they don’t get wet.
I wouldn’t freeze the cookies themselves, but you can freeze cookie dough. If you decide to freeze cookie dough, I recommend making a cylinder the size of the cookie you want to have. Wrap it in plastic wrap. This method allows you to make cookies without thawing the dough; you take it out of the freezer, and after 5 minutes, you can cut it into cookies. The thickness of the cookies should be about 1/3-1/2 inch (about 1 cm)
If you enjoyed this recipe, check out my other cookie recipes!
Banana and Chocolate Chip Cookies are a healthier version of the standard chewy cookie. They’re perfect as a sweet treat for kids’ lunch boxes at school.
Almond Cookies taste like marzipan because I partially replaced the wheat flour with almond flour, which also means they contain fewer carbohydrates.
Honey cookies are very soft and aromatic, perfect for a healthy, tasty snack for school or work with delicious honey flavor. No sugar contain!
Course Dessert, Snack
Cuisine American, British, European
Keyword honey cookies, honey cookies recipe
Most Popular Quick & Easy
by Meal Type Desserts
by Special Diet Sugar Free
by Season Fall, Spring, Summer, Winter
by Ingredients 5 Ingredients
by Method Sheet Pan
By Holidays Christmas, Independence Day, New Year’s Day, Thanksgiving
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Servings 18pieces
Calories 68kcal
Ingredients
9ozflour
6ozbutter
3tbsphoney
1tspbaking powder
Instructions
Melt wet ingredients like butter and honey in a small saucepan over low heat until combined.
Measure and sift dry ingredients like flour and baking powder in the large bowl.
Once the butter and honey are lukewarm, pour everything into the bowl with flour and mix thoroughly with a spatula to combine the ingredients.
The dough consistency will be moist and unsuitable for rolling and cutting into shapes (you don't add too much flour- the cookies will crumble after baking). The next step will be the hardest part of this cookie. We need to flatten the cookies even though the dough will be sticky. But don't fret—kids love this part. It's a perfect opportunity for children to have a blast shaping them with a fork or any other tool they fancy. This is our favorite part of the process!
Once the dough is ready, use an ice cream or cookie scoop to form small balls. Remember, the size is entirely up to you, depending on how big you want your cookies to be. Mine come out 2 inches (5 cm) in diameter, but feel free to experiment!
You will need 2 baking trays to bake the best way.
Line the baking tray with parchment paper or a silicone cookie sheet.
In the next step, form balls with your hands and place them on the tray (I mix 6 pieces).
Next, our balls must be flattened a bit to give them the shape of cookies.I flatten them with the tip of a fork, making a cross.
When the first tray of cookies is ready, put it in the oven and start making the second batch on the second tray. This will ensure that the cookies are baked quickly and efficiently.
Bake for about 8-10 minutes in a well-heated oven until golden brown. Don't worry—they'll be perfect!
Once the cookies are baked, place them on a wire rack to cool. I know from experience that they disappear quickly, even if they are not completely cooled. However, if you want to transfer them to a cookie container, they must be completely cooled; otherwise, they will steam up and not be crispy.Enjoy!
Orzo rice is a combination of rice-shaped pasta with rice. A perfect addition as a simple side dish or as an addition to main courses such as chicken ala king or chicken fricassee. Because I love French cuisine and butter has a big impact on dishes, orzo rice has a buttery taste but is also loose like traditional pilaf. The dish …
Orzo rice is a combination of rice-shaped pasta with rice. A perfect addition as a simple side dish or as an addition to main courses such as chicken ala king or chicken fricassee. Because I love French cuisine and butter has a big impact on dishes, orzo rice has a buttery taste but is also loose like traditional pilaf. The dish is made a bit in the pilaf style but also has Italian risotto wool. It is not bland because white wine adds flavor and character to the dish. It’s so yummy that it quickly disappears from the table, and the children fight over it. It is one of my favorite recipes at home.
You can also make this perfect side dish in a whole grain version by adding brown rice and whole wheat orzo. This version of this dish will be even healthier.
What is Orzo?
Orzo is a small pasta made from durum wheat semolina. It looks like rice but is not rice. You can add it to pasta salads and soups as an addition to dishes or simply make this Mediterranean pilaf risotto from my recipe.
How to choose the best ingredients for Orzo Rice
Orzo: You can buy orzo at your local grocery store called orzo pasta or orzo. This is rice-shaped pasta, but when cooked, it is a bit larger and thicker than rice.
White rice: Any rice with a long grain will be good. Of course, Basmatti rice is best for this dish because the aroma is a mixture of butter and wine, two ingredients that dominate this dish. Another option is jasmine rice, which cooks similarly to basmati rice. You can also try brown rice, but it takes longer to cook, so keep that in mind.
Chicken Broth: You can also use chicken stock, although traditional chicken broth has a much fuller aroma and taste. If you don’t eat meat, you can use vegetable stock or broth. It’s best to make it at home; you can use my recipe forperfect vegetable broth.
Butter is essential in this recipe and gives the orzo rice dish a delicious flavor. I recommend unsalted butter because we add salted chicken broth to the recipe unless you use chicken stock, which is usually unsalted. If you want a vegetarian version, olive oil will be a good choice.
White wine, any good dry white wine, will be good. I like pinot grigio but it can be chardonnay sauvignon blanc.
White onion will be perfect; I don’t recommend red onion because it will disturb the color of the dish.
Turmeric/ Shafran is one option to give orzo rice a more yellow color. Neither saffron nor turmeric disturbs the taste, not in such small amounts.
Fresh Parsley adds freshness and a delicate piquancy to the dish. I like parsley for its flavor and nutritional value, so I often add it to my dishes.
Tips and Tricks for Orzo Rice
These are just my suggestions for adding something to this quick dish. You may have other ideas. I’m waiting for your comments on how you improved this dish.
You can add parmesan cheese to orzo rice and more butter, about 3 tablespoons, to make it more like a risotto than a pilaf.
You can add lemon zest with lemon juice at the end of cooking to give it more flavor and aroma. This type of orzo rice will be perfect for fish dishes.
You can add fresh herbs to orzo rice. For example, tarragon would be perfect for the lemon version, and thyme and tarragon would be ideal for chicken.
You can add feta cheese and green onions for a better taste. Whatever your imagination tells you.
Orzo Rice Recipe Step-by-Step Guide
This is a basic orzo rice recipe, but adding different herbs and spices gives this dish a different dimension. Read more at Tips and Tricks.
I will guide you through this quick recipe so you can enjoy this delicious dish.
Step 1: Measure and prepare all the ingredients, and chop the onion into small cubes.
Step 2: Melt one tablespoon of butter in a deep pot or pan—in my case, a pan like a wok.
Step 3: Melt the tablespoon of butter and caramelize the chopped onion until it is soft and turns golden brown. This will take about 3-5 minutes.
Step 4: Once the onion is ready, add another tablespoon of butter and orzo. Toast the orzo until it turns medium brown. This will give the dish a slightly nutty flavor, and the pasta will be al dente.
Step 5: When the orzo is ready, add the rice and pour in the wine so that the rice and orzo taste slightly sour.
Step 6: Add the chicken broth and cook until the orzo and rice absorb all the spit. Simmer on low heat, covered, for about 15 minutes.
Step 7: Add salt and fresh parsley to taste.
Step 8: Then remove from heat and let the orzo rice rest for 10-15 minutes so that the rice and orzo absorb all remaining liquid. This will give the dish a loose consistency, prevent it from sticky rice, and give it a perfect texture.
You can eat it alone or serve it with any type of stew.
Enjoy!
Sides To Serve Orzo Rice
I love the dish because it is excellent as a snack, but it also impacts chicken stews like Chicken Fricassee, where the creamy sauce with vegetables is submerged in rice and orzo. It worked perfectly with this famous stew Chicken ala King. It is simply one of the ingredients of my family dinners. .
How to store Orzo Rice
Store in the refrigerator for up to 3 days so the dish does not dry.
To reheat orzo rice, you can use an air fryer, an instant pot, or a regular pot, but then add a little water to the bottom so the dish doesn’t burn. I definitely advise against the oven because this dish can dry out.
This is a basic orzo rice recipe, but adding different herbs and spices gives this dish a different dimension. Read more at Tips and Tricks.I will guide you through this quick recipe so you can enjoy this delicious dish.
Most Popular Favorites, Pasta, Quick & Easy, Vegan
by Meal Type Appetizers, Lunch, Pasta, Side Dishes
by Special Diet Healthy, Sugar Free, Vegan, Vegetarian
by Season Fall, Spring, Summer, Winter
by Ingredients 5 Ingredients, Rice
By Holidays Christmas, Thanksgiving
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Servings 4people
Calories 243kcal
Ingredients
1/2cuporzo
1/2cupricebasmati rice is the best
2tbspunsaltet butter
1cupchicken broth
1/2cupwhite wineor water
1small onion
Salt for taste
Turmeric can be added to the yellow color for an exclusive dish; saffron will be the bes.
Instructions
Measure and prepare all the ingredients, and chop the onion into small cubes.
Melt one tablespoon of butter in a deep pot or pan—in my case, a pan like a wok.
Melt the tablespoon of butter and caramelize the chopped onion until it is soft and turns golden brown. This will take about 3-5 minutes.
Once the onion is ready, add another tablespoon of butter and orzo. Toast the orzo until it turns medium brown. This will give the dish a slightly nutty flavor, and the pasta will be al dente.
When the orzo is ready, add the rice and pour in the wine so that the rice and orzo taste slightly sour.
Add the chicken broth and cook until the orzo and rice absorb all the spit. Simmer on low heat, covered, for about 15 minutes.
Add salt and fresh parsley to taste.
Then remove from heat and let the orzo rice rest for 10-15 minutes so that the rice and orzo absorb all remaining liquid. This will give the dish a loose consistency, prevent it from sticky rice, and give it a perfect texture. You can eat it alone or serve it with any type of stew.Enjoy!
Traditional Orzo is made from semolina wheat, so it contains gluten, but the popularity of this paste is growing so much that you can now find gluten-free versions on the market in some grocery stores.
Can I freeze Orzo Rice?
Yes, you can freeze orzo rice once it has cooled completely and is stored in a freezer-safe container for up to 2 months.
Moist Chocolate Chunk Banana Muffins are incredibly tasty, healthy, and easy to make. You simply have to try them! These are perfect bakery-style muffins, which delight everyone who tries them with their fluffy texture.. How to choose the best ingredients for Banana Chocolate Chunk Muffins Bananas—Bananas are best when ripe. They can even be partially ripe with brown …
Moist Chocolate Chunk Banana Muffins are incredibly tasty, healthy, and easy to make. You simply have to try them!
These are perfect bakery-style muffins, which delight everyone who tries them with their fluffy texture. .
How to choose the best ingredients for Banana Chocolate Chunk Muffins
Bananas—Bananas are best when ripe. They can even be partially ripe with brown skin (overripe bananas), and then the muffins will be even sweeter.
Baking Flour – baking flour is best, but you can try all-purpose Flour if you don’t have it. You can also make more healthy muffins by mixing them with whole wheat flour (like 50% to 50%)
Baking soda/ baking powder – a mixture of these leavening agents is needed because banana cake is quite difficult to rise. I do not recommend using them interchangeably.
Kosher salt, salt gives balance and brings out the sweet taste while balancing it.
Ground cinnamon – a perfect combination of bananas, muscovado, and cinnamon. Cinnamon additionally emphasizes the taste of bananas and has a health role because it balances sugar in the body.
Brown Sugar—I recommend muscovado sugar. It’s love at first sight, and molasses adds extra flavor and aroma. I love adding it to baked goods with fruit.
Sour Cream: perfectly gives muffins acidity, balancing the taste of sweet bananas, chocolate, and muscovado. It also makes muffins perfectly soft. (you can swap them for Greek yogurt or creme fraise, but the original is the tastiest in this case)
I wouldn’t swap butter for oil or other spreads for a vegetarian. But if you must because your diet requires it, swap it for a neutral vegetable oil or coconut oil.
Eggs: You need large eggs; I will use one more if you have smaller ones.
Dark Chocolate Chunks can be ready-made from your local store. They can be dark chocolate chips, and you can make chocolate chip banana muffins or chopped dark chocolate (you need one standard-size chocolate). No matter what you add, these healthy banana muffins will always taste just as amazing.
Starch is a must-have ingredient if you want to enjoy fresh muffins longer. It ensures the muffins don’t dry out so much. You can use cornstarch or potato starch; it doesn’t matter.
Tips and tricks for Chocolate Chunk Banana Muffins
if you don’t have products at room temperature, you can warm the eggs by putting them in warm but not hot water 104 F (around 40 C). The water should be at such a temperature that you could easily put your finger in it
If you want to warm the cream to room temperature, you proceed in the same great way as with the eggs, but put a cup of cream (take as much as you need, not the whole package) in warm water (same temperature) if you stir the cream, you will achieve the desired temperature faster.
If you have more overripe bananas, you can freeze them. The perfect way to do this is by using this special freezer bag. You can use them for future muffins or my strawberry banana sorbet. This is another healthy, sweet treat.
To enrich the flavor, you can use chopped nuts for the cake, and pecan nuts are ideal. You can also make caramelized nuts and sprinkle them on top of the muffins. It may happen that the sprinkles fall into the middle of the muffins, but then it is a sweet, crunchy muffin insert.
If your children like these delicious banana muffins, make more of them and freeze them. Then you can give them as heathy sweet snacks for school.
To make sure that the muffins do not stick to the paper liner, spray them with oil or use a muffin liners that does not stick. You can get them at your local grocery store.
Sides To Serve this Bakery Style Muffins
Banana Chocolate Chunk Muffins are perfect as an afternoon snack with coffee or as a sweet, healthy flavor for the lunch box; the kids will be delighted. I guarantee it! They are also warm with an ice cream scoop, and you will enjoy eating them the next day. My husband and children eat the best chocolate chunk banana muffins with milk, and I like to serve them with my winter coffee on winter evenings.
How to store Banana Chocolate Chunk Muffins
It is best if the leftover muffins survive until the next day to store them in an airtight container. They do not have to be in the fridge. I do not even recommend them because I like the chocolate in muffins to be soft.
You can, however, prepare the muffins and freeze them; it will be best if you freeze them right after baking. Just wait until they cool down and close them in an airtight container. You can store them frozen for 3-4 weeks. I like to have a larger amount of muffins frozen, and when I prepare the children’s lunch boxes for school, I take them out 30 minutes before so that they start the defrosting process. Then they are fresh, and the children are incredibly happy.
Why my family loves this best chocolate chunk banana muffins
We love these homemade muffins because we know what products they are made from, we can decide for ourselves whether to add and how much wholemeal flour for more fiber, and they are so sweet thanks to the bananas and muscovado sugar that the children do not mind the addition of dark chocolate chunk and not milk chocolate or white chocolate.
These moist muffins taste like bakery-style muffins and do not contain any unnecessary preservatives or flavor enhancers. They are simply healthy!
These muffins are really moist, healthy, and disappear from the table quickly.
If you want to make these perfectly tasting banana muffins, follow a few simple rules to ensure they remain moist muffins the entire time.
If the eggs and cream are from the fridge, wait until it warms up or put them in lukewarm water to reach room temperature. (not hot, just lukewarm)
Step 1 Turn on the oven to 350 F (180C) to heat up while preparing the muffin batter.
Step 2: In my method, I don’t combine the wet ingredients together; I just add them separately. It’s important that the eggs are very well beaten. (I accidentally discovered this secret when I was beating the eggs for my signature carrot cake, and I stuck to it.) This is the best way to make fluffy muffins. Crack the eggs into a large bowl, add salt, and beat until fluffy. This is the basis for the muffins to be very fluffy and soft for a long time.
Step 3: When the egg and salt mass has doubled in volume, add the muscovado sugar and beat for another 5 minutes. The muscovado mass will fall with the sugar, but this will not affect the quality of the muffins. The mixture will be even fluffier if you use brown sugar without as much molasses as in muscovado.
Step 4 In the meantime, prepare the bananas using a stand-alone food processor. Peel them, divide them into smaller pieces, and crush them with a fork. It is important that the bananas are not blended. Small pieces significantly affect the taste of the finished muffins. .
Step 5 Add the sour cream and melted butter and mix well.
Step 6 In the next step, prepare the rest of the dry ingredients in a medium bowl, such as flour, baking powder, baking soda, and starch.
Step 7: Add the dry ingredients to the beaten mixture (it is best to sift the flour through a sieve). This procedure allows the flour to become fluffy and mix evenly with the baking soda and powder.
Step 8 Add mushy bananas to the mixture and mix thoroughly with a spatula (not with a mixer so as not to mash the bananas into a pulp.
Step 9 At the end, add ⅔ of the chunks ofchocolate and mix gently with a spatula.
Step 10 Line the 12-cup muffin tin with paper liners and fill them to ⅔ of their volume. Put a few more chink chocolates on top to beautifully decorate our muffins after baking.
Bake in a preheated oven for about 20 minutes until dry stick test.
* dry stick test, i.e., you take a wooden skewer and insert random into the muffins. If the dough does not stick, it means the muffins are baked
Remove the muffins onto a wire rack and cool them at least halfway. I can’t cool them entirely because of the queue for testing the taste forms right after baking.
Enjoy!
If you enjoyed this recipe, please check out my other sweet treat recipes!
Chocolate Chunk Banana Muffins are incredibly easy, tasty, and moist muffins. They will delight you with their taste even for a few days, if, of course, they do not disappear from the table on the first day.
If you want to make these perfectly tasting banana muffins, follow a few simple rules to ensure they remain moist muffins the entire time.If the eggs and cream are from the fridge, wait until it warms up or put them in lukewarm water to reach room temperature. (not hot, just lukewarm)
Turn on the oven to 350 F (180C) to heat up while preparing the muffin batter.
In my method, I don’t combine the wet ingredients together; I just add them separately. It’s important that the eggs are very well beaten. (I accidentally discovered this secret when I was beating the eggs for my signature carrot cake, and I stuck to it.) This is the best way to make fluffy muffins. Crack the eggs into a large bowl, add salt, and beat until fluffy. This is the basis for the muffins to be very fluffy and soft for a long time.
When the egg and salt mass has doubled in volume, add the muscovado sugar and beat for another 5 minutes. The muscovado mass will fall with the sugar, but this will not affect the quality of the muffins. The mixture will be even fluffier if you use brown sugar without as much molasses as in muscovado.
In the meantime, prepare the bananas using a stand-alone food processor. Peel them, divide them into smaller pieces, and crush them with a fork. It is important that the bananas are not blended. Small pieces significantly affect the taste of the finished muffins.
Add the sour cream and melted butter and mix well.
In the next step, prepare the rest of the dry ingredients in a medium bowl, such as flour, baking powder, baking soda, and starch.
Add the dry ingredients to the beaten mixture (it is best to sift the flour through a sieve). This procedure allows the flour to become fluffy and mix evenly with the baking soda and powder.
Add mushy bananas to the mixture and mix thoroughly with a spatula (not with a mixer so as not to mash the bananas into a pulp.
At the end, add ⅔ of the chunks ofchocolate and mix gently with a spatula.
Line the 12-cup muffin tin with paper liners and fill them to ⅔ of their volume. Put a few more chink chocolates on top to beautifully decorate our muffins after baking.
Bake in a preheated oven for about 20 minutes until dry stick test.* dry stick test, i.e., you take a wooden skewer and insert random into the muffins. If the dough does not stick, it means the muffins are baked
Remove the muffins onto a wire rack and cool them at least halfway. I can’t cool them entirely because of the queue for testing the taste forms right after baking.Enjoy!
Yes, you can, then use gluten-free flour in a 1:1 ratio. If you want to use coconut flour, you should use about 70-80% of the current one because it soaks up the flour and makes the dough too thick.
Can I make mini muffins?
Yes, you can, but then reduce the baking time to about ⅓ (it all depends on how big your mini muffins are)
What is Salsa Roja? Salsa Roja is the crowning glory of Mexican food. It is served with almost every dish and is like a culinary signature of Mexico. This recipe also called red salsa, is a spicy sauce made from tomatoes, chili peppers, onions, and garlic. Salsa is a combination of indigenous Mexican cuisine and …
Salsa Roja is the crowning glory of Mexican food. It is served with almost every dish and is like a culinary signature of Mexico.
This recipe also called red salsa, is a spicy sauce made from tomatoes, chili peppers, onions, and garlic.
Salsa is a combination of indigenous Mexican cuisine and the influence of European cuisine when spices such as garlic and onion came to America.
Salsa Roja is incredibly rich in flavors, acidity, and hot sauce. Warning: it can become highly spicy!
There are as many ideas for this incredibly delicious red salsa as there are regions of Mexico.
In central Mexico, red salsa is served with fresh vegetables, also known as Pico de Gallo.
However, the most popular Salsa Roja is the version with roasted vegetables. To maintain the slightly smoky flavor of this incredibly delicious salsa, we use various methods, such as roasting, claying, or roasting in a pan.
I suggest my favorite quick and easy version of Salsa Roja, where the salsa practically makes itself in the oven. You can create main dishes to serve it with. I like it as a dip for nachos and tacos, chicken enchiladas, or chicken quesadillas.
How to choose the best ingredients for Salsa Roja Recipe
Fresh Tomatoes: I prefer fresh tomatoes and recommend tomatoes like San Marzano, Plum, or Roma Tomatoes. But any other tomatoes work well, too, as long as they are of good quality and smell of the sun. Some chefs make red salsa from canned tomatoes. Assuming that the tomatoes are roasted in a pan or baked in the oven anyway, this version can also be interesting if you don’t have good quality fresh tomatoes. Good quality Italian canned tomatoes also fulfill their role in this incredibly easy recipe.
Onion:the onion in the original version is white. Still, I lean towards red onion because it not only gives a more delicate flavor but also blends nicely with finely chopped Salsa Roja.
Chile peppers: without tomatoes and chili, it would not be lasly. It is the base of this sauce, dip. The most popular chili for red salsa are serrano, guajillos, and jalapeño peppers. Each of them is complex and hot but still gives a different flavor to the salsa, so guajillos are more subtle in their hot flavor; their flavor is broken with a hint of sweetness compared to berries. Jalapeño or serrano are very hot peppers where this hotness is dominated. The most common chilies in this recipe are serrano, but other kinds of chilies also fulfill their role and reign in salsa roja in Mexican cuisine.
The choice of pepper depends on the region of Mexico where the salsa is prepared. There are also recipes where you use dried chiles and soak them before use. The amount doesn’t change in this case anyway. If you have dried serrano peppers, ancho chiles, or chile de arbol, you can also use them in this recipe.
These are common chiles you can use to create the best salsa.
Attention!
When I prepared my first sala roja many years ago, I completely trusted the recipe from the book. After the first drop, I could drink a sea of water so bad! This proves the importance of choosing a chili pepper for your taste. I also recommend removing the seeds before adding the pepper to the final version of the salsa. This procedure will significantly restore the taste of ordinary mortals and make the salsa edible.
Fresh Garlic Cloves: The roasted garlic is milder, and the sharp taste of such a large amount is not present.
Fresh Cilantro definitely breaks the chilies’ sharp flavors and the tomatoes’ sourness. It is such a compliment, and although I do not like this herb’s soapy taste, I consider it essential here.
Lime juice cannot replace the taste of lime with lemon in this recipe. Lime is more delicate and sweet and perfectly combines the flavors of chili, tomatoes, garlic, onion, and cilantro. It is a must-have in this recipe!
Ground Cumin appears in various versions of Salsa Roja but is not essential. This red salsa will perfectly cope with the taste without it. I like to add a pinch to diversify the taste.
Cinnamon is the same as this spice. If you decide to use cinnamon, I recommend Ceylon, the only original one with the best properties and the most nutrients.
Kosher salt is essential because it breaks both the sharp taste of chili and the acidity of tomatoes.
Olive oil for roasting so that vegetables are perfectly baked in the oven; this flavor is essential.
Tips and Tricks for Homemade Salsa Roja
If you have time, roast the chili, tomatoes, and onions in a pan to slightly char the skin.
If you decide to roast the tomatoes in a pan, the best option is a heavy skillet, such as a cast iron pan.
If you trust the recipe and salsa roja turns out inedible for you because the spicy taste burns your insides, don’t worry. I have a solution for you so you don’t throw everything in the trash. Make more salsa base without chili peppers, and then just add the prepared spicy salsa to the taste you like. I remember adding only ⅛ of the previous sauce to the next portion the first time. You can imagine how very spicy salsa was!
You can use red salsa as a marinade ingredient for meat if you want to give it more expressiveness and emphasize the taste with a bit of spicy flavor.
You can add lime zest to get a more refreshing taste.
If you don’t like spicy flavors, you can try to make your own taste and use green bell peppers like pardone. Another green chili pepper with a mild fruit flavor but hotter than the pardon I recommend is the green poblano chile. It is known for its meaty texture, complex flavor, and mild heat. You can add many pepper options to this great salad and test them out to choose the one that suits your taste buds.
Sides To Serve Wonderful Chile Salsa Recipe
This great recipe is perfect for your favorite Mexican dishes, such as a dip for nachos, enchiladas, chicken quesadillas, or tacos.
With its fiery kick, salsa roja is not just a dipping sauce. It’s the perfect accompaniment for grilled dishes and tortilla chips, adding a spicy twist to your evenings, date nights, and party recipes.
Here are some critical chili facts to consider before making Salsa Roja!
The chili seed nests add the most spiciness to the dish, so it’s a good idea to empty them before use.
If you do it without gloves, watch your fingers so they do not touch your eyes or other sensitive areas such as your mouth or nose. You will have capsaicin on your hands.
Because capsaicin is soluble in fats, it should be washed off with, e.g., milk, butter, yogurt, and similar products. Regular lard, avocado oil, or olive oil can also be used.
I also recommend keeping chili peppers away from children.
Salsa Roja Step-by-Step
The best way to make this wonderful salsa is to use fresh ingredients.
For a quick and easy Salsa Roja, I opt to bake all the vegetables in the oven. Another approach involves charring the tomatoes in a dry pan (preferably cast iron) until they blacken. This is just one way to prepare this classic Mexican salsa, and it’s simpler than you might think.
Step 1: Preheat the oven to 350 degrees F (180 C)
Step 2: Wash all the vegetables thoroughly, such as tomatoes, onions, chili, and garlic, and place them on a sheet pan or in a casserole dish.
Step 3: Drizzle generously with olive oil, mix, and place in a preheated oven.
Step 4: Bake for about 20-30 minutes until the vegetables are soft, the tomatoes are bursting, the garlic is fragrant, and it becomes so smooth that you can crush it with your fingers. This is the key to a delicious salsa, and you’re on the right track.
As you take the vegetables out of the oven, the air should be filled with the enticing aroma of roasted onions and garlic, with a hint of tomatoes. This sensory experience adds to the joy of cooking.
Step 5: Now transfer the tomatoes, garlic, some of the onion, and chili peel to a blender (food processor) and grind until smooth.
Step 6: Finely chop the remaining onion to give this red salsa a not-too-smooth texture.
Step 7: Add the chopped red onion and lemon juice to the sauce. Mix. Finely chop the cilantro, add it, and mix it well.
Your salsa is ready. They may have a bright color and smell so good!
Serve at room temperature or chilled.
Enjoy!
How to store Salsa Roja
You can store the roja salad in a container or jar in the fridge for up to a week. You can also try freezing it, just not in a glass container. That’s what I did the first time when the salsa came out incredibly spicy, and I couldn’t eat the amount of sauce I made. The salsa will be ok. If it’s too thin, you can heat it until it evaporates and leave it to cool.
Salsa roja is a great salsa that will spice up your classic Mexican dishes, as well as roasted meats or grilled dishes. This classic Mexican salsa will definitely elevate your dishes to a higher level.
Course Appetizer, Side Dish, Snack
Cuisine American, Mexican
Keyword hot salsa, mexican salsa, red salsa, salsa roja
Most Popular Quick & Easy
by Meal Type Appetizers, Lunch
by Special Diet Gluten Free
by Season Fall, Spring, Summer, Winter
by Ingredients 5 Ingredients
by Method Sheet Pan
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Calories 108kcal
Ingredients
12oztomatoes
1medium red onion
1-2chilesoption how hot it is
4clovegarlic
1/2bunchcilantro
1/2lime juice
1/2tspground cuminoptional
1/2tspground cinnamonoptional
Kosher salt for taste
Instructions
The best way to make this wonderful salsa is to use fresh ingredients.For a quick and easy Salsa Roja, I opt to bake all the vegetables in the oven. Another approach involves charring the tomatoes in a dry pan (preferably cast iron) until they blacken. This is just one way to prepare this classic Mexican salsa, and it's simpler than you might think.
Preheat the oven to 350 degrees F (180 C)
Wash all the vegetables thoroughly, such as tomatoes, onions, chili, and garlic, and place them on a sheet pan or in a casserole dish.
Drizzle generously with olive oil, mix, and place in a preheated oven.
Bake for about 20-30 minutes until the vegetables are soft, the tomatoes are bursting, the garlic is fragrant, and it becomes so smooth that you can crush it with your fingers. This is the key to a delicious salsa, and you're on the right track.As you take the vegetables out of the oven, the air should be filled with the enticing aroma of roasted onions and garlic, with a hint of tomatoes. This sensory experience adds to the joy of cooking.
Now transfer the tomatoes, garlic, some of the onion, and chili peel to a blender (food processor) and grind until smooth.
Finely chop the remaining onion to give this red salsa a not-too-smooth texture.
Add the chopped red onion and lemon juice to the sauce. Mix. Finely chop the cilantro, add it, and mix it well.
Your salsa is ready. They may have a bright color and smell so good!Serve at room temperature or chilled.Enjoy!
You can make salsa roja without chili peppers or choose a less spicy chili version.
What other types of hot salsa are there?
Another hot salsa is salsa verde, also known as green salsa. Fruit and vegetable salsas have been popular lately, and you can try my Avocado Mango Salsa here. Fruity vegetable salsas are perfect for spicy chicken.
This is the best chicken quesadilla recipe you can eat. You only need a few simple ingredients to create this poetry for your taste buds—better than a Taco Bell chicken quesadilla. You only need 30 minutes to enjoy this easy meal at home. I guarantee it will be better than in a restaurant. How to …
This is the best chicken quesadilla recipe you can eat. You only need a few simple ingredients to create this poetry for your taste buds—better than a Taco Bell chicken quesadilla. You only need 30 minutes to enjoy this easy meal at home. I guarantee it will be better than in a restaurant.
How to choose the best ingredients for Chicken Quesadilla Recipe
Chicken breast: You can use fresh chicken breasts, chicken thighs, or leftover cooked chicken.
Bell Pepper: 1 bell pepper red or (½ red and ½ yellow bell peppers) – if you use 2 colors, the dish will look even more delicious.
Red Onion:I love red onion for its taste and for the color it gives dishes while cooking.
Cheese: Cheddar cheese and orange cheese are like Monterey Jack cheese.
Seasoning: You can use standard taco seasoning, but I use my own recipe for gyro seasoning, which also perfectly suits this dish.
Tortillas: I use whole wheat tortillas for a healthier version of this incredibly simple dish. You can also use flour tortillas with higher protein, herbs, or corn tortillas. I’ll leave it up to you to choose and match it to your taste and diet. The best size will be burrito size tortillas.
Sauce: Hot sauce, like Homemade Salsa Roja and Homemade Taco Bell Quesadilla Sauce, is best. You can make my homemade versions to enjoy not only the taste but also the healthy addition.
Tips and Tricks
When frying meat, use a short frying process to keep it juicy (i.e., heat the fat well in the pan and fry briefly until the first browning). This guarantees that the meat will be juicy.
Do not heat the pan before starting to arrange the products on the tortilla; the. The point is that the tortillas can burn quickly during the game, and the cheese will not even melt well.
If the tortilla burns too much and you do not have a well-heated interior yet, i.e., meat and vegetables, you can successfully finish the tortilla in the Air Fryer. This equipment guarantees that you will quickly finish the dish and not burn the tortilla (about 2-3 minutes at a temperature of 190 C – 350 F)
If you don’t have seasonings for tacos or gyros, you can make your own with garlic powder, onion powder, and chili powder. The chicken mustn’t be seasoned with just salt and pepper. This is a great way to achieve the best results.
You can use leftover baked, cooked chicken for this dish and then create leftover chicken quesadillas. These leftovers must be seasoned with hot spices.
Chicken Quesadilla Recipe Step-by-Step
Homemade Chicken Quesadilla Recipes are easy dinner ideas for all families. I assure you that they will be a huge hit during home dinners and at every party. Since I first made them, I’ve been making them more often. It’s the perfect dish for a busy family.
Step 1: Measure and prepare all the ingredients so you don’t waste time, for example, on grating cheese. If you have a block of cheese, grate it on a grater with large holes. If you have grated cheese, you are lucky because you don’t have to do this. I like to grate the cheese because I am sure there is no added starch.
Step 2: Wash the chicken breasts and pat them dry with a paper towel. Cut into strips about 2 inches (5 cm) long and ½ inches (1 cm) wide.
Step 3: Then, cut the onion into thin strips about ¼ inch (½ cm).
Step 4: Once we have all the ingredients prepared, let’s start the adventure with this incredibly great recipe.
Heat the pan well on medium heat, add about 1 tablespoon of olive oil, and fry the onion and pepper until soft. This will take about 2-5 minutes. Once the vegetables are ready, remove them to a plate. Next, fry the chicken pieces in the same pan.
Step 5: Then mix well the chopped chicken pieces with the seasoning. Add another spoonful of olive oil; when it is very hot, add the chicken pieces and fry for about 3-5 minutes. This will work if the pan is well heated and the oil is very hot so the chicken is golden brown and still juicy.
Step 6: The next step is to assemble our easy Chicken Quesadilla recipe from the parts.
Place a large pan enough for the tortillas to fit. My ideal pan for frying crepes is a cast-iron skillet, but any large skillet will be fine.
This is a measure for two tortillas, so divide all the ingredients in half. On half of the tortilla, place cheeses in two colors.
Step 7: In the next step, we arrange pieces of chicken and vegetables.
Sprinkle with the rest of the cheese to cover our center on both sides I love how this cheese stretches!
Step 8: We cover the center with the other half of the tortilla and fold tortilla to the other side so that our quesadilla is evenly browned. After 2-3 minutes (when the cheese starts leaking), remove it to a board and repeat the steps with the second tortilla.
Step 9: Then, cut the tortilla moon into 3 parts (you can use a sharp knife or pizza cutter for this)
Serve with your favorite sauces, such as Salsa Roja or Quesadilla Sauce (Taco Bell). An interesting addition is homemade pico de gallo, which perfectly fulfills the role of a salad for the rest of the dish.
Enjoy!
Sides To Serve this Cheesy Chicken Quesadilla Recipe
A Chicken Quesadilla will be perfect if you serve it warm with your favorite sauces. I suggest a classic like quesadilla sauce (it tastes like Taco Bell) or my favorite, salsa roja.
Additions can also be like homemade pico de gallo, a perfect salsa made of fresh vegetables like tomatoes, onions, cilantro, and hot peppers. You can add fresh avocado for a healthier version or serve this vegetable as a dip, the famous guacamole.
One of my personal touches to the Chicken Quesadilla experience is adding homemade Ranch dressing. It not only breaks up the flavor but also adds a unique twist. I also enjoy mixing the dips before each bite, which makes the meal more engaging and enjoyable.
How to store Chicken Quesadilla
You can store the leftover Chicken Quesadilla in an airtight container in the fridge for up to two days. It is best to reheat it in an air fryer or in the oven so that the whole quesadilla, including the inside, heats evenly.
If you use an Air Fryer, I recommend 2 minutes at 190 C (400 F) and 4-5 minutes in the oven at the same temperature. If you do not want the dish to burn too much in the oven, cover it with aluminum foil and remove it a minute before the end.
You may also like these easy and quick ideas for family dinners.
Homemade Chicken Quesadilla Recipes are easy dinner ideas for all families. I assure you that they will be a huge hit during home dinners and at every party. Since I first made them, I've been making them more often. It's the perfect dish for a busy family.
Course Appetizer, Main Course, Snack
Cuisine American, Mexican
Keyword homemade chicken quesadillas
Most Popular Chicken, Favorites, Quick & Easy
by Meal Type Dinner, Lunch, Side Dishes
by Special Diet Dairy Free, Healthy, Sugar Free
by Season Fall, Spring, Summer, Winter
by Meat Chicken
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Servings 2people
Calories 260kcal
Ingredients
1large chicken breast
1bellpepper red
1/2red onion
1/2cupcheddar and orange cheese
1tsptaco seasoningI always use it instead of my gyro seasoning
2piecestortillasI use wholemeal tortillas for more fiber and healthier.
Kosher salt for taste
Fresh ground pepper for taste
Instructions
Measure and prepare all the ingredients so you don’t waste time, for example, on grating cheese. If you have a block of cheese, grate it on a grater with large holes. If you have grated cheese, you are lucky because you don’t have to do this. I like to grate the cheese because I am sure there is no added starch.
Wash the chicken breasts and pat them dry with a paper towel. Cut into strips about 2 inches (5 cm) long and ½ inches (1 cm) wide.
Then, cut the onion into thin strips about ¼ inch (½ cm).
Once we have all the ingredients prepared, let’s start the adventure with this incredibly great recipe.Heat the pan well on medium heat, add about 1 tablespoon of olive oil, and fry the onion and pepper until soft. This will take about 2-5 minutes. Once the vegetables are ready, remove them to a plate. Next, fry the chicken pieces in the same pan.
Then mix well the chopped chicken pieces with the seasoning. Add another spoonful of olive oil; when it is very hot, add the chicken pieces and fry for about 3-5 minutes. This will work if the pan is well heated and the oil is very hot so the chicken is golden brown and still juicy.
The next step is to assemble our easy Chicken Quesadilla recipe from the parts.Place a large pan enough for the tortillas to fit. My ideal pan for frying crepes is a cast-iron skillet, but any large skillet will be fine.This is a measure for two tortillas, so divide all the ingredients in half. On half of the tortilla, place cheeses in two colors.
In the next step, we arrange pieces of chicken and vegetables.Sprinkle with the rest of the cheese to cover our center on both sides I love how this cheese stretches!
We cover the center with the other half of the tortilla and fold tortilla to the other side so that our quesadilla is evenly browned. After 2-3 minutes (when the cheese starts leaking), remove it to a board and repeat the steps with the second tortilla.
Then, cut the tortilla moon into 3 parts (you can use a sharp knife or pizza cutter for this)Serve with your favorite sauces, such as Salsa Roja or Quesadilla Sauce (Taco Bell). An interesting addition is homemade pico de gallo, which perfectly fulfills the role of a salad for the rest of the dish.Enjoy!
