Grilled Asparagus in Foil

A 25-minute side dish that’s quick and easy, Grilled Asparagus in Foil is ideal for a quick dinner side dish. Tested to cook perfectly in your oven or outdoor grill.

A 25-minute side dish that's quick and easy, Grilled Asparagus in Foil is ideal for a quick dinner side dish. Tested to cook perfectly in your oven or outdoor grill.

Chocolate Peanut Butter Kunafa (Knafeh)

Three slices of chocolate peanut butter kunafa.If you’re looking for a sweet snack that’s simultaneously crunchy and creamy, you’re going to want to run to your…

Three slices of chocolate peanut butter kunafa.

If you’re looking for a sweet snack that’s simultaneously crunchy and creamy, you’re going to want to run to your kitchen to make this Chocolate Peanut Butter Kunafa! While we’re in love with the traditional version of this Middle Eastern dessert, we’ve put our own spin on it to infuse it with some of our own favorite flavors. 

Slices of chocolate peanut butter kunafa.

What is Kunafa?

Kunafa, also known as knafeh, is an absolutely amazing Middle Eastern dessert that dates back to the Ottoman Empire. It typically consists of crispy, shredded phyllo dough that’s sometimes soaked in sweet syrup before being combined with a cheesy or clotted cream-based filling.

You can find tons of twists on this dessert depending on where it’s made — from Egypt or Turkey to Palestine and Lebanon there’s no shortage of variations. For our version, we kick it up a notch by replacing the cheese or cream with peanut butter and wrapping it all in delicious dark chocolate. It’s totally customizable, so you can put your own spin on it, too! 

Overhead image of a chocolate peanut butter kunafa.

Ingredients You Need

  • Dark Chocolate Chips – These beauties bring all the rich, chocolatey goodness to the table!
  • Frozen Shredded Phyllo Dough (Kataifi), Thawed – This is the star of the show — it gives our kunafa that signature crispy, flaky texture.
  • Unsalted Butter – Melted butter gives the phyllo dough its golden crunchiness.
  • Creamy Peanut Butter – Peanut butter gives our kunafa a nutty twist that pairs perfectly with the chocolate, taking our kunafa to the next level.
  • Sea Salt For Garnish – A little sprinkle of sea salt makes all the flavors pop.

How to Make Kunafa

  1. Prepare the Shredded Phyllo. Place the butter in a saucepan and melt before adding the shredded phyllo. Use a wooden spoon to stir the dough until it becomes crispy and browned. Then, use a slotted spoon to remove it from the pan and place it in a bowl. When the crispy dough has cooled to room temperature, add the peanut butter and gently stir until the phyllo is coated. 
  2. Make the Base. Use a double boiler or microwave to melt half of the chocolate. Transfer half to a tart pan before placing the pan in the freezer briefly.
  3. Assemble. Heat the rest of the chocolate until melted and smooth. Place the peanut butter kunafa on top of the chocolate in the tart pan before covering it with the melted chocolate and topping it with sea salt.
  4. Set. Refrigerate the finished kunafa. Once set, cover and store or serve.
A chocolate peanut butter kunafa with four pieces sliced.

Variations

  • Nutella – Swap the peanut butter for Nutella.
  • White Chocolate and Pistachio – Use white chocolate instead of dark chocolate and sprinkle crushed pistachios over top.
  • Caramel – Add a layer of caramel sauce before the chocolate.
  • Mixed Berry – Add a layer of mixed berry jam between the chocolate and phyllo dough for fruity flavor.
  • Almond Butter – Replace the peanut butter with almond butter for a subtle, nutty flavor that pairs perfectly with dark chocolate.
  • Mint – Add a few drops of mint extract to the chocolate for a refreshing, minty variation.
  • Orange – Mix in some orange zest with the chocolate for a citrusy twist that complements the rich chocolate.
  • Coconut – Add shredded coconut to the phyllo dough mixture for a tropical take on the classic kunafa.

Can I Store Leftovers? 

Absolutely! This easy dessert stores well so you can satisfy your sweet tooth throughout the week. 

To refrigerate kunafa, just cover it with plastic wrap or transfer it to an airtight container and store it for 3-4 days. 

For longer storage, wrap it tightly with plastic wrap before also wrapping it with aluminum foil. Freeze it for up to 2 months. Thaw overnight before serving. 

More Decadent Desserts

On the search for more scrumptious sweets? We have you covered with these crave-worthy treats! 

Muhallebi Amardeen Pudding

Tiramisu Eclair Cake

Strawberry Shortcake Shooters

Slow Cooker S’Mores Chocolate Cake

Chocolate peanut butter kunafa slices.
Print Recipe
No ratings yet

Chocolate Peanut Butter Kunafa

If you’re looking for a sweet snack that’s simultaneously crunchy and creamy, you’re going to want to run to your kitchen to make this Chocolate Peanut Butter Kunafa!
Prep Time10 minutes
Cook Time5 minutes
Chill Time30 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American, egyptian
Keyword: kunafa, kunafa recipe
Servings: 4 servings
Author: Food Dolls

Equipment

  • 1 Large Pan
  • 1 Double Boiler (or Microwave-Safe Bowl)
  • 1 (9 inch) Tart Pan

Ingredients

  • 1 stick unsalted butter
  • ½ pound frozen shredded phyllo dough kataifi, thawed
  • 1/3 cup creamy peanut butter
  • 20 ounces semi-sweet or dark chocolate chips
  • 4 teaspoons coconut oil
  • Sea salt for garnish

Instructions

Prepare the Kunafa:

  • Melt the butter in a large pan over medium heat.
    1 stick unsalted butter
  • Gently separate the phyllo dough into small shreds with your fingers until it’s finely shredded. Add the shredded phyllo to the pan, stirring continuously until golden brown.
    ½ pound frozen shredded phyllo dough
  • Remove from heat, transfer to a bowl, and let it cool.
  • Once cooled, mix in the peanut butter until well combined.
    1/3 cup creamy peanut butter

Prepare the Chocolate Base:

  • Melt 10 ounces of the chocolate chips and 2 teaspoons coconut oil using a double boiler or microwave in 30-second intervals, stirring until smooth.
    20 ounces semi-sweet or dark chocolate chips
  • Pour half of the melted chocolate into a small 9-inch tart pan, spreading it evenly to cover the bottom and sides.
  • Place the tart pan in the freezer for 5 minutes to set.

Assemble the Dessert:

  • Once the chocolate base is set, remove the tart pan from the freezer.
  • Evenly spread the peanut butter kunafa mixture over the chocolate base.
  • Melt the remaining dark chocolate with remaining 2 teaspoons coconut oil and pour it over the kunafa layer, ensuring it is fully covered. Sprinkle with flaky sea salt.
    Sea salt

Final Set:

  • Place the assembled tart in the refrigerator until the chocolate is fully set and hard.

Nutrition

Serving: 1serving

Homemade Cinnamon Swirl Bread – Easy Recipe

Calling all cinnamon bread lovers! Our recipe for Homemade Cinnamon Swirl Bread offers a delightful twist on the classic. It’s a quick bread, so forget the yeast and all the fuss that comes with it – no kneading, no waiting for rise, just mix, layer, and bake! Plus, it boasts two secret weapons: a touch…

The post Homemade Cinnamon Swirl Bread – Easy Recipe appeared first on A Well Seasoned Kitchen.

Calling all cinnamon bread lovers! Our recipe for Homemade Cinnamon Swirl Bread offers a delightful twist on the classic. It’s a quick bread, so forget the yeast and all the fuss that comes with it – no kneading, no waiting for rise, just mix, layer, and bake! Plus, it boasts two secret weapons: a touch of orange zest for a subtle brightness, and sour cream for unparalleled moistness. This recipe was unearthed from my mom’s recipe files – written on a bank deposit slip of all places. It’s a keeper for sure!

3 slices of Homemade Cinnamon Swirl Bread on a white plate, with the loaf behind

Why This Easy Cinnamon Swirl Bread Recipe is a Keeper

One day I was browsing through my home gourmet mom’s extensive files and came across a treasure – a hand-scrawled recipe for “Cinnamon Loaf” written on a bank deposit slip. Intrigued by its unique origins and the fact that I had all the ingredients on hand, I decided to whip up a loaf for our weekend guests. Well, it was a showstopper! This quick bread didn’t require any fancy ingredients or techniques, yet the combination of flavors and textures had everyone reaching for seconds. It’s been a regular on my baking rotation ever since, and here’s why you should add it to yours:

  • Effortless elegance. Forget the intimidation factor of traditional yeast breads. This quick bread comes together super easily – no kneading, no rising, just mixing and layering. It’s perfect for both accomplished bakers and those new to bread-making.
  • A taste of home. The warm flavors of cinnamon and brown sugar are sure to evoke nostalgic memories. For me, it’s like stepping back into my grandma Nama’s kitchen, enjoying a comforting slice of cinnamon toast.
  • Pantry staples. All the ingredients you need are likely already on hand. And if not, they’ll be at your local grocery store.
  • Secret ingredient duo. A touch of orange zest in the cinnamon filling adds delightful depth and brightness, while sour cream creates a remarkably moist and tender crumb.
  • Adaptable size. This versatile recipe can be baked in one large loaf pan, perfect for sharing with a crowd, or divided into two medium loaves, or even four mini loaves that are ideal for gifting.
Loaf of Cinnamon Swirl Bread with 3 slices in front standing at an angle, showing the inside

Ingredients Needed for This Easy Cinnamon Swirl Bread Recipe

Here’s all you’ll need to create this delicious Cinnamon Bread:

  • All-purpose flour
  • Baking powder
  • Baking soda
  • Table salt
  • Butter (salted)
  • Granulated sugar
  • Large eggs
  • Vanilla extract
  • Sour cream
  • Whole milk
  • Ground cinnamon
  • Orange zest
Overhead view of all the ingredients in Homemade Cinnamon Swirl Bread, labeled

How to Make Homemade Cinnamon Swirl Bread

And here’s all you have to do to create this delicious homemade bread:

  1. Prep ingredients.
    Bring all ingredients to room temperature.
  2. Prep oven and baking pan(s).
    Preheat oven to 350 degrees. Lightly butter your baking pan or pans (see sizes in Notes below). Line with two pieces of buttered parchment paper, cut to fit and placed crosswise, with around 2 inches overlapping outside the pan.
  3. Combine dry ingredients.
    In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
  4. Cream butter and sugar.
    In a large bowl, using the paddle attachment of a hand-held or stand mixer, cream the butter and 1 cup of the sugar on high speed until light and fluffy, around 3 minutes. Stop and scrape down the sides of the bowl with a rubber spatula as needed.
  5. Add remaining wet ingredients.
    Reduce the speed to medium and add the eggs, one at a time, beating well after each addition. Beat in the vanilla, sour cream, and milk until well blended.
  6. Add dry ingredients.
    At low speed, slowly add the flour mixture, beating just until blended (do not overmix). Dough will be very thick.
  7. Place half of batter in pan.
    Spoon half of the batter into the prepared loaf pan(s) and smooth so the top is level.
  8. Add cinnamon-sugar layer.
    In a small bowl, stir together the cinnamon and remaining 1/4 cup sugar. Using your hands, blend in the orange zest; set aside 1 tablespoon. Sprinkle the remaining cinnamon-sugar mixture over top of the batter in the pan(s). Overhead view of first layer of batter in prepared pan, with cinnamon-sugar mixture sprinkled on top
  9. Add remaining batter.
    Carefully spoon the remaining batter over the top and smooth so the top is level.
  10. Finish top.
    Using a sharp knife, make a cut along the top of the batter lengthwise to within 1 inch of each end. Sprinkle the remaining 1 tablespoon cinnamon-sugar mixture over the top of the cut. Batter in pan, in oven, showing the cut on top that's filled with cinnamon-sugar mixture
  11. Bake.
    Bake for 40 to 45 minutes for a large pan, 35 to 40 minutes for medium pans, or until a toothpick inserted in the center (but not through the cinnamon sugar) comes out clean.
  12. Cool.
    Remove the bread from the oven and place on a wire rack to cool in the pan for 10 minutes. Remove the bread from the pan(s) using the parchment paper. Remove parchment paper and place bread on a wire rack to cool completely.
Side view of a loaf of Homemade Cinnamon Swirl Bread with two slices at an angle, showing the inside

How to Serve Cinnamon Swirl Bread

This bread can be served sliced warm or at room temperature. I like to add a bit of butter as well. It’s also delicious as the base for French toast!

Tips to Ensure your Homemade Cinnamon Bread Turns out Perfect

Here are some secrets to ensure your homemade cinnamon swirl bread turns out perfect every time:

  • Bring ingredients to room temperature. Make sure all your ingredients are at room temperature. Don’t skip this step; cold ingredients won’t combine properly.
  • Don’t overmix. Once the dry and wet ingredients are just combined, stop mixing. Overmixing can lead to a tough and dense loaf.
  • Monitor bread during the last 10 minutes of baking. Keep an eye on your bread during the last few minutes of baking. Every oven is different, so adjust the baking time slightly if needed to achieve a golden brown crust without burning.
  • Cool the bread. Let the bread cool completely before slicing. This allows the crumb to set properly and prevents it from crumbling.
Loaf of Cinnamon Swirl Bread with two slices cut in front and lying down

Variations and Additions

While this Easy Homemade Cinnamon Swirl Bread is delicious as is, feel free to add more ingredients to your taste. Chopped pecans or walnuts, raisins, or dried cranberries would all be delicious in this bread!
 
Alternatively, add an orange-flavored glaze to the top: In a small bowl, stir together 1 cup powdered sugar and 4 teaspoons fresh orange juice until well blended. Mixture should be fairly thick, yet thin enough to drizzle. If too thick, add more juice. Drizzle over the top of the cooked and cooled bread (I like to put it in a squeeze bottle).

Storing Homemade Cinnamon Swirl Bread

Once the bread has cooled completely, wrap in plastic wrap and refrigerate for up to 4 days. Bread can also be wrapped and placed in a ziptop baggie (or securely wrapped a second time with aluminum foil) and frozen for up to 2 months. Thaw frozen wrapped bread overnight in the refrigerator.

Other No Yeast Breads, Muffins, and Rolls To Try

Print
3 slices of Homemade Cinnamon Swirl Bread on a white plate, with the loaf behind

Homemade Cinnamon Swirl Bread – Easy Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This recipe for Homemade Cinnamon Swirl Bread offers a delightful twist on the classic. It’s a quick bread, so forget the yeast and all the fuss that comes with it – no kneading, no waiting for rise, just mix, swirl, and bake! Plus, it boasts two secret weapons: a touch of orange zest for a subtle brightness, and sour cream for unparalleled moistness. This recipe was unearthed from my mom’s recipe files – written on a bank deposit slip of all places.

  • Prep Time: 20 minutes
  • Cooling Time: 30 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 1 large, 2 medium, or 4 small loaves (see pan sizes in Notes)

Ingredients

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon table salt
  • 1/2 cup salted butter, softened
  • 1 1/4 cups granulated sugar, divided use
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 1/4 cup whole milk
  • 2 teaspoons ground cinnamon
  • 1 1/2 teaspoons orange zest (from about 1 large navel orange)

Instructions

  1. Bring all ingredients to room temperature.
  2. Preheat oven to 350 degrees. Lightly butter your baking pan or pans (see sizes in Notes below). Line with two pieces of buttered parchment paper, cut to fit and placed crosswise, with around 2 inches overlapping outside the pan.
  3. In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
  4. In a large mixing bowl, using the paddle attachment of an electric mixer, cream the butter and 1 cup of the sugar on high speed until light and fluffy, around 3 minutes.
  5. Reduce the speed to medium and add the eggs, one at a time, beating well after each addition. Beat in the vanilla, sour cream, and milk until well blended.
  6. At low speed, slowly add the flour mixture, beating just until blended (do not overmix). Dough will be very thick.
  7. Spoon half of the batter into the prepared loaf pan(s) and smooth so the top is level.
  8. In a small bowl, stir together the cinnamon and remaining 1/4 cup sugar. Using your hands, blend in the orange zest; set aside 1 tablespoon. Sprinkle the remaining cinnamon-sugar mixture over the batter in the pan(s).
  9. Carefully spoon the remaining batter over the top and smooth so the top is level.
  10. Using a sharp knife, make a cut along the top of the batter lengthwise to within 1 inch of each end. Sprinkle the remaining 1 tablespoon cinnamon-sugar mixture over the top of the cut.
  11. Bake for 40 to 45 minutes for a large pan, 35 to 40 minutes for medium pans, or until a toothpick inserted in the center (but not through the cinnamon sugar) comes out clean.
  12. Remove from oven and place on a wire rack to cool in the pan for 10 minutes.
  13. LIft the bread out of the pan(s) using the parchment paper. Remove parchment paper and place bread on a wire rack to cool completely.

Notes

Pan sizes for this recipe: 1 large (9 by 5-inch), 2 medium (8 by 4-inch), or 4 small (5 3/4 by 3 1/4-inch) loaves. Note that the medium loaves won’t be as tall as the large loaf.

High altitude adjustments: No adjustments are necessary up to 7500 feet. Use only medium or small pans above that level and reduce baking powder to 3/4 teaspoon.

Make ahead: Bread can be baked, cooled completely, wrapped with plastic wrap or foil, and refrigerated for up to 4 days. It can also be placed in a freezer-safe baggie and frozen for up to 2 months. Thaw in the refrigerator overnight before serving.

  • Author: From “Fresh Tastes” by Lee Clayton Roper
  • Category: Quick breads
  • Method: Bake
  • Cuisine: American

The post Homemade Cinnamon Swirl Bread – Easy Recipe appeared first on A Well Seasoned Kitchen.

Grilled Chicken with Tomatoes and Goat Cheese

This Grilled Chicken with Tomatoes and Goat Cheese recipe bursts with freshness and is ready in just 45 minutes. Perfectly grilled chicken is topped with vibrant juicy tomatoes bathed in a creamy, tangy goat cheese sauce; the result is a colorful, light, and satisfying dish. With just six ingredients, you can effortlessly create a dish…

The post Grilled Chicken with Tomatoes and Goat Cheese appeared first on A Well Seasoned Kitchen.

This Grilled Chicken with Tomatoes and Goat Cheese recipe bursts with freshness and is ready in just 45 minutes. Perfectly grilled chicken is topped with vibrant juicy tomatoes bathed in a creamy, tangy goat cheese sauce; the result is a colorful, light, and satisfying dish. With just six ingredients, you can effortlessly create a dish that’s elegant enough for entertaining yet easy enough for weeknight dinner. Plus, I share my secrets for how to grill juicy, tender chicken!

Gold and white platter holding Grilled Chicken with Tomatoes and Goat Cheese
Photo by Laurie Smith

Why Chicken with Goat Cheese and Tomatoes is a Favorite

I’ve been making this delectable recipe for years. Six ingredients all of which I usually have on hand, combined with 45 minutes from beginning to end, and I have a light, elegant dish bursting with freshness. In this dish, fresh grape or cherry tomatoes are tossed with kosher salt and left to sit, to draw out some of their moisture. Instead of throwing out the tomato juices, you whisk them with goat cheese into a creamy, sauce full of tomato flavor.

Here’s more on why this dish is a family favorite:

  • Flavor explosion with minimal effort. This recipe packs a punch of fresh summer flavors with just six simple ingredients. It proves that delicious food doesn’t require a complicated ingredient list.
  • Effortless elegance. Ready in just 45 minutes with only six ingredients, it’s perfect for a weeknight meal but impressive enough for entertaining.
  • Guaranteed juicy chicken. Our grilling method ensures perfectly cooked, tender chicken breasts every single time, no more dry disappointments!
  • Light yet satisfying. This dish strikes the perfect balance – flavorful and filling without feeling heavy.
  • Simple yet versatile. With just a few tweaks, you can customize this recipe to your tastes – add fresh herbs, swap the tomatoes for another summer veggie, or experiment with different cheeses.

Chicken, Goat Cheese, and Tomatoes Ingredients

You only need 6 ingredients to create this colorful and delectable recipe:

  • Red and yellow grape or cherry tomatoes – These are my favorite type of tomato to use in this recipe due to their sweetness and size. You can substitute other types if you prefer (see section on Substitutions below).
  • Kosher salt
  • Mild goat cheese – a soft and creamy goat cheese log works best in this recipe because you whip a portion of it with liquid to form a delicious sauce. Don’t use pre-crumbled cheese! The anti-caking additives they contain reduce the flavor and make it difficult to make the sauce.
  • Extra virgin olive oil
  • Fresh ground pepper
  • Boneless, skinless chicken breast halves – you can substitute boneless, skinless thighs but they won’t look as elegant on the plate as a breast.
Close up of gold and white platter holding Grilled Chicken with Tomatoes and Goat Cheese
Photo by Laurie Smith

How to Make Grilled Chicken, Tomatoes, and Goat Cheese

You’re going to be amazed at how quick and easy this chicken dish is to put together:

  1. Preheat grill to medium-high heat.
  2. Season the tomatoes; let rest.
    Put the tomatoes in a colander set over a medium mixing bowl. Toss tomatoes with the sea salt and let stand for at least 20 minutes to release the juices.
  3. Add goat cheese and oil to tomato juice.
    Remove and set aside the colander; into the collected juice from the tomatoes, whisk half the goat cheese and 2 tablespoons of the olive oil until smooth. 
  4. Mix in tomatoes and remaining cheese; season.
    Fold in the tomatoes and remaining goat cheese. Season with freshly ground pepper.
  5. Prep chicken. 
    Pat chicken breasts dry with paper towel. If breasts are large, butterfly and halve, or pound to an even thickness.
  6. Grill chicken.
    Brush the chicken breasts on both sides with the remaining 1 tablespoon of olive oil and season with salt and pepper. Brush the heated grill grates with oil. Place breasts in a single layer and grill for 4 to 5 minutes per side, or until they reach 165 degrees on an instant-read thermometer inserted in the thickest portion. (See Tips below.)
  7. Let chicken rest.
    Place cooked chicken breasts on a serving platter and cover with foil. Let rest for 5 minutes.
  8. Serve.
    Spoon the tomato-goat cheese mixture on top of the breasts and serve.

Tips for Grilling Chicken to Perfection

Here are my tips to follow in order to have tender, moist chicken breasts:

  • Ensure breasts are an even thickness. To ensure even cooking, either butterfly the breasts or pound them to an even thickness before grilling. This will prevent the thinner parts from drying out while waiting for the thicker parts to cook through.
  • Don’t oil grill rack until it’s preheated. If you oil the grill rack earlier, then the oil cooks off when the grill is preheating.
  • Also oil chicken. Brushing the breasts with oil enhances flavor, ensures they stay moist, and helps to promote nice grill marks.
  • Place chicken properly on grill rack. Place breasts at an angle to get the best-looking grill marks. And, leave space between the pieces so the heat can circulate and cook the chicken evenly.
  • Let cooked chicken rest before serving. Letting the chicken rest for 5 minutes allows the juices to redistribute throughout the meat.

Substitutions and Additions

While this recipe is delicious as is, it is also very flexible so feel free to adjust it to make it your own. Here are a few suggestions:

Substitutions

  • Use other kinds of fresh tomatoes instead of grape or cherry – chopped Roma works well.
  • Amp up the flavor by using a flavored goat cheese, such as sundried tomatoes or herb- flavored.
  • Substitute another type of cheese – feta or fresh mozzarella cheese. Just note that these won’t make a creamy sauce like the goat cheese.
  • Replace the chicken breasts with boneless, skinless chicken thighs.

Additions (to the toppings)

  • Chopped fresh herbs – fresh basil leaves, parsley, even cilantro.
  • Chopped artichoke hearts.
  • Sliced black or green olives.
  • Chopped sun-dried tomatoes.
  • Lemon zest.
  • Chopped red onions, green onions, or shallots.
  • Dijon mustard to the oil for brushing onto the chicken.
  • Balsamic vinegar or lemon juice.

Variations in Chicken Cooking Method

Don’t have a grill? No problem! Here are other ways to cook the chicken in this recipe:

  • Broil the chicken. Preheat broiler on high. Place the top oven rack  around 5 inches from the heat source. Place oiled chicken breasts on a rimmed cookie sheet lined with foil or parchment paper. Broil 4 minutes, flip over and continue cooking an additional 4-5 minutes or until  the internal temperature of the chicken reaches 165 degrees.
  • Roast the chicken. Preheat oven to 400 degrees. Place oiled chicken breasts on a rimmed cookie sheet lined with foil or parchment paper. Cook for 10 to 12 minutes or until internal temperature reaches 165 degrees.
Gold and white platter holding Grilled Chicken with Tomatoes and Goat Cheese
Photo by Laurie Smith

How to Serve Grilled Chicken with Tomatoes and Goat Cheese

Here are various ways you can serve this chicken recipe:

  • On a serving platter. Arrange breasts in a single layer and spoon tomato and cheese mixture over the top.
  • On individual dinner plates. Place one breast on each plate and spoon tomato and cheese mixture over the top.
  • Atop pasta. Place cooked pasta noodles (I like to use fettuccini or linguini) on a serving platter and top with breasts; spoon tomato and cheese mixture over the top.

In addition, for a pop of contrasting color, you can garnish the top of the dish with fresh parsley.

Add an easy tossed salad of mixed greens and our Mustard Vinaigrette and a loaf of crusty bread, and dinner is complete!

How to Store and Reheat Chicken, Tomatoes, and Goat Cheese

If you have leftovers, place them in an airtight container and refrigerate. They will last for 3 to 4 days. I don’t recommend freezing as the tomato mixture can become watery

Other Grilled Chicken Recipes to Try

Print
Gold and white platter holding Grilled Chicken with Tomatoes and Goat Cheese

Grilled Chicken with Tomatoes and Goat Cheese

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Grilled Chicken with Tomatoes and Goat Cheese recipe bursts with freshness and is ready in just 45 minutes. Perfectly grilled chicken is topped with vibrant juicy tomatoes bathed in a creamy, tangy goat cheese sauce; the result is a colorful, light, and satisfying dish. With just six ingredients, you can effortlessly create a dish that’s elegant enough for entertaining yet easy enough for weeknight dinner. Plus, I share my secrets for how to grill juicy, tender chicken!

  • Prep Time: 10 minutes
  • Resting Time: 25 minutes
  • Cook Time: 10 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Diet: Gluten Free

Ingredients

  • 2 cups red and yellow grape or cherry tomatoes, halved
  • 1/4 teaspoon kosher or sea salt
  • 2 ounces mild goat cheese (flavored works well), crumbled, divided use
  • 3 tablespoons extra virgin olive oil, divided use
  • Fresh ground black pepper, to taste
  • 4 boneless, skinless chicken breast halves

Instructions

  1. Preheat grill to medium-high heat.
  2. Place tomatoes in a colander set over a medium mixing bowl. Toss with the sea salt and let stand for at least 20 minutes to release the juices.
  3. Remove tomatoes and set aside the colander; into the collected juice from the tomatoes, whisk half the goat cheese and 2 tablespoons of the olive oil until smooth.
  4. Fold in the tomatoes and remaining goat cheese. Season with freshly ground pepper.
  5. Pat chicken breasts dry with paper towel. If breasts are large, butterfly and halve, or pound to an even thickness.
  6. Brush the chicken breasts on both sides with the remaining 1 tablespoon of olive oil and season with salt and pepper. Brush the heated grill grates with oil. Place breasts in a single layer and grill for 4 to 5 minutes per side, or until they reach 165 degrees on an instant-read thermometer inserted in the thickest portion.
  7. Place cooked chicken breasts on a serving platter and cover with foil. Let rest for 5 minutes.
  8. Spoon the tomato-goat cheese mixture on top of the breasts and serve.
  • Author: From ” A Well-Seasoned Kitchen®” by Sally Clayton and Lee Clayton Roper
  • Category: Poultry, main dish, quick and easy
  • Method: Grill
  • Cuisine: American

Nutrition

  • Serving Size: 1 breast plus topping
  • Calories: 277
  • Sugar: 2 g
  • Sodium: 265.1 mg
  • Fat: 16.6 g
  • Saturated Fat: 4.2 g
  • Carbohydrates: 2.9 g
  • Fiber: 0.9 g
  • Protein: 28.8 g
  • Cholesterol: 89.3 mg

Note: this recipe was originally posted in April of 2011 and significantly updated in May 2024 with edited photos and more information.

The post Grilled Chicken with Tomatoes and Goat Cheese appeared first on A Well Seasoned Kitchen.

Almond Flour Banana Pancakes

Looking for a stack of fluffy, delicious pancakes that are also gluten-free and totally addictive? Almond Flour Banana Pancakes are going to be your new go-to breakfast. They take minutes to whip up, making them perfect for a busy morning. Since these pancakes are made with both yogurt and almond flour, they’re also a terrific source of protein!…

The post Almond Flour Banana Pancakes appeared first on Weelicious.

Looking for a stack of fluffy, delicious pancakes that are also gluten-free and totally addictive? Almond Flour Banana Pancakes are going to be your new go-to breakfast. They take minutes to whip up, making them perfect for a busy morning. Since these pancakes are made with both yogurt and almond flour, they’re also a terrific source of protein!

Almond flour banana pancakes on plate with maple syrup being poured on top.

Why You’ll Love These Almond Flour Pancakes

  • Gluten-Free: Just because you have to eat a gluten free diet doesn’t mean you have to sacrifice flavor! These pancakes are just as fluffy and delicious as traditional pancakes.
  • Naturally Sweetened: Thanks to the natural sweetness from the honey and ripe bananas, these pancakes are totally delicious and not loaded with refined sugar. Plus, they’re a great recipe for using up ripe bananas sitting on your counter.
  • Good Source of Protein: This pancake recipe is made with almond meal and yogurt, which makes them a great way to start the day with a good source of protein.

The Ingredients

Almond flour banana pancake ingredients.
  • Almond flour meal: Almond flour has about 20 grams of protein per 100 grams, which is nearly twice the amount of protein in the same amount of all purpose flour. It’s a great gluten-free alternative to regular flour.
  • Eggs: Eggs add more protein and help provide structure and moistness to the pancakes.
  • Honey: Honey adds natural sweetness to the pancakes without the need for refined sugar.
  • Vanilla extract: Vanilla enhances the flavor of these pancakes.
  • Ripe banana: Mashed banana adds more natural sweetness and moisture to the pancakes.
  • Plain yogurt: Plain yogurt contributes to the pancakes’ moist texture and adds a slight tanginess, along with probiotics and protein.
  • Baking soda & Baking powder: These two ingredients are leavening agents that make the pancakes super fluffy and light as air. 

Variations and Substitutions

  • Yogurt: Feel free to use Greek yogurt in place of the plain yogurt in this recipe. You could also use sour cream if you don’t have yogurt on hand.
  • Flour Mixture: If you’d like, you can use a mixture of almond flour and all purpose flour for these pancakes. I suggest 1 cup of almond flour and 1/2 cup of all purpose flour, whole wheat flour, or white whole wheat flour.
  • Sweetener: Agave nectar can be used in place of honey in these pancakes.
  • Toppings and Add-ins: Take these almond flour pancakes to the next level by adding chocolate chips, berries, or chopped nuts such as pecans or walnuts.

How to Make Almond Flour Banana Pancakes

Mixing bowl with combined dry ingredients and a separate mixing bowl with combined wet ingredients.

Step 1: Whisk the eggs, honey, vanilla, mashed banana and yogurt in a large mixing bowl. In a separate bowl combine the almond flour, baking powder, baking soda, and salt.

Almond flour banana pancake batter.

Step 2: Add the dry ingredients to the wet ingredients and whisk to combine. Don’t over mix.

Almond flour banana pancakes being cooked on sauté pan.

Step 3: Heat a large skillet or griddle over medium-low heat and add oil or butter. You don’t want the pan to be too hot or the pancakes will get too dark. Place several spoonfuls of the mixture in the pan, making several silver dollar sized pancakes, and cook for 3 minutes on each side.

Almond flour banana pancakes on serving platter topped with sliced bananas and maple syrup.

Step 4: Serve with maple syrup, additional sliced bananas or dollop of yogurt on top.

Tips for This Recipe

  • Cook low and slow: Almond flour can burn easily and get too dark, so it’s best to cook your pancakes over medium-low heat. This ensures they cook through evenly without burning on the outside. It’s also helpful to make smaller sized pancakes to prevent them from getting too dark.
  • Use ripe bananas: Use bananas that are very ripe. Ripe bananas are sweeter and easier to mash, which will make the texture and flavor of the pancakes perfect.
  • Don’t over mix the batter: Like with all pancake batter, don’t over mix when combining the wet and dry ingredients. Fold the ingredients together until just combined to prevent dense pancakes.

FAQs

Can I freeze almond flour banana pancakes?

Yes! I love making a big batch of almond flour banana pancakes and freezing leftovers. To freeze, allow the pancakes to cool completely, place them in a freezer safe bag, and label. Freeze for up to 2 months. When ready to enjoy, place a pancake in toaster oven or oven at 300°F and heat for 10 minutes or until heated through.

Can I make almond flour pancake batter ahead of time?

It’s best to make the batter fresh, as almond flour can absorb moisture and change the consistency over time. However, you can mix the dry and wet ingredients separately the night before and combine them just before cooking.

What toppings go well with almond flour pancakes?

These pancakes are versatile and can be topped with fresh berries, sliced bananas, a drizzle of maple syrup, almond butter, or even a sprinkle of chopped nuts. Get creative and use your favorite toppings!

Fork with bite of almond flour banana pancake on it.

More “Healthier” Pancake Recipes

This almond flour banana pancake recipe is not only gluten-free but also packed with nutrients and natural sweetness. Not to mention, they’re so tasty! If you make this recipe and love it, leave a review and comment below.

Want more WeeliciousSubscribe to my newsletter and follow me on InstagramFacebook and TikTok for all the newest recipes!

Print

Almond Flour Banana Pancakes

Almond Flour Banana Pancakes are gluten-free, super fluffy and absolutely delicious. They come together in minutes and are a great source of protein thanks to the almond flour and yogurt.
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 6 minutes
Total Time 11 minutes
Servings 4
Calories 364kcal

Equipment

  • Large saute pan or griddle

Ingredients

Instructions

  • Whisk the first 5 ingredients in a bowl.
  • Whisk the remaining dry ingredients in a separate bowl.
  • Add the dry ingredients to the wet ingredients and whisk to combine.
  • Heat a large skillet or griddle over medium-low heat and add oil or butter. You don’t want the pan to be too hot or the pancakes will get too dark.
  • Place several spoonfuls of the mixture in the pan, making several silver dollar sized pancakes, and cook for 3 minutes on each side.
  • Serve with maple syrup additional toppings of choice!

Notes

  • Cook low and slow: Almond flour can burn easily and get too dark, so it’s best to cook your pancakes over medium-low heat. This ensures they cook through evenly without burning on the outside. It’s also helpful to make smaller sized pancakes to prevent them from getting too dark.
  • Use ripe bananas: Use bananas that are very ripe. Ripe bananas are sweeter and easier to mash, which will make the texture and flavor of the pancakes perfect.
  • Don’t over mix the batter: Like with all pancake batter, don’t over mix when combining the wet and dry ingredients. Fold the ingredients together until just combined to prevent dense pancakes.
  • To freeze: Allow the pancakes to cool completely, place them in a freezer safe bag, and label. Freeze for up to 2 months. When ready to enjoy, place a pancake in toaster oven or oven at 300°F and heat for 10 minutes or until heated through.
  • Flour Mixture: If you’d like, you can use a mixture of almond flour and all purpose flour for these pancakes. I suggest 1 cup of almond flour and 1/2 cup of all purpose flour, whole wheat flour, or white whole wheat flour. 
  •  

Nutrition

Calories: 364kcal | Carbohydrates: 26g | Protein: 14g | Fat: 25g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 127mg | Sodium: 397mg | Potassium: 206mg | Fiber: 5g | Sugar: 15g | Vitamin A: 227IU | Vitamin C: 3mg | Calcium: 175mg | Iron: 2mg

The post Almond Flour Banana Pancakes appeared first on Weelicious.

The Best Lemon Bars – Easy Family Recipe

Sunshine on a plate! Straight from my grandmother Nama’s kitchen, these Homemade Lemon Bars are a treasured family recipe. Lovingly passed down for three generations, this recipe is surprisingly easy to prepare with readily available pantry ingredients. Bursting with citrusy flavor from both fresh lemon juice and zest, the addition of a unique ingredient makes…

The post The Best Lemon Bars – Easy Family Recipe appeared first on A Well Seasoned Kitchen.

Sunshine on a plate! Straight from my grandmother Nama’s kitchen, these Homemade Lemon Bars are a treasured family recipe. Lovingly passed down for three generations, this recipe is surprisingly easy to prepare with readily available pantry ingredients. Bursting with citrusy flavor from both fresh lemon juice and zest, the addition of a unique ingredient makes them lighter than other, more dense lemon bars. And, with the perfect balance of sweet and tart, these homemade lemon bars appeal to both young and old, making them a delightful dessert for any occasion, from family dinner to bridal showers or graduation celebrations.

Homemade Lemon Bars stacked on a serving tray with small plates and flowers in the background

What is a Lemon Bar?

A lemon bar is a popular cookie consisting of a tart lemon filling layered on top of a buttery shortbread crust. After baking, the dessert is typically cut into small squares or rectangles for serving. Lemon bars are known for their refreshing citrus flavor and are enjoyed as a sweet treat or dessert.

 Why This is the BEST Lemon Bars Recipe

These luscious cookies hold special memories for me. My maternal grandmother, whom we called Nama, always whipped them up whenever we visited her in Tucson (she actually called them Lemon Love Notes!). They were so delicious, that we insisted Mom recreate them for us back home. And the tradition continues! Every time I serve these cookies, they vanish in a flash, with at least one person inevitably asking for the recipe. Here’s what makes this lemon bar recipe stand out:

  • Balanced flavors. I find lemon bar cookies are often too lemony or too sugary. Nama’s recipe achieves just the right balance between sweet and tart, ensuring every bite is just right.
  • More zesty lemon flavor. Adding fresh lemon zest alongside lemon juice infuses the bars with an extra layer of citrusy depth.
  • Lighter filling. Unlike denser, more stiff lemon bars, ours offer a lighter lemon filling, thanks to the addition of baking powder. Its leavening action subtly lifts the filling during baking.
  • Frosted topping. Versus most other lemon bars that are topped with powdered sugar, Nama’s lemon bars stand out with a delectable frosting. This elegant finish not only adds a creamy richness but also complements the tangy lemon flavor perfectly.
  • Easy to prepare. Nama’s easy-to-follow recipe guarantees consistent results every time.
  • Crowd pleaser. Whether you’re serving a family gathering or a party with friends, these lemon bars are guaranteed to be a hit with everyone, young and old alike.
close up of a small plate holding 2 Homemade Lemon Bars

Ingredients for Homemade Lemon Bars

Here are the key ingredients you’ll need to create these bright, refreshing lemon bars from scratch (quantities are provided in the recipe card below):

Cookie crust

  • Butter – Nama, mom and I all use salted butter for the best taste. If you opt for unsalted butter, add 1/4 teaspoon salt
  • Powdered (Confectioners’) sugar
  • All-purpose flour

Lemon filling

  • Large eggs
  • Granulated sugar
  • Lemons – I recommend using regular lemons and not Meyer, as the latter’s lower acidic content results in less tangy flavor, making the cookies bland
  • Baking powder – don’t skip as this is the key to making the filling lighter.
  • Table salt

Frosting

  • Butter, salted
  • Powdered (Confectioners’) sugar
  • Whole milk – you can substitute 2% milk
  • Vanilla extract
Homemade Lemon Bars stacked on a serving tray in the background, with flowers and a small plate with two lemon bars in the front

How to Make Lemon Bars from Scratch

Follow these simple steps to achieve a delicious cookie-like crust and a luscious lemon filling:

A. Preheat oven and prep pan (if needed)

Preheat oven to 325 degrees. You have the option to use a 7 by 11-inch glass baking dish as is or line it with two pieces of parchment paper, placed crosswise. (I don’t recommend using a metal pan.) The paper will make it easier to remove the cookies from the pan, but you will not get those lightly browned chewy edges.

B. Cookie crust

  1. Combine butter and sugar.
    With an electric mixer fitted with the paddle attachment, blend together the butter and powdered sugar until smooth, fluffy, and light in color, around 3 to 4 minutes. 
  2. Add flour.
    Add the flour and mix just the mixture starts to form clumps. Don’t overmix. close up of raw crust dough showing the lumpy texture
  3. Press into pan.
    Press dough into the bottom of the prepared baking pan, in an even layer. Crust dough pressed into baking dish, before baking
  4. Bake.
    Bake for 15 minutes. Remove from oven and set aside (don’t turn the oven off).

C. Lemon filling

  1. Combine eggs and sugar.
    Again with the electric mixer, beat the eggs and sugar together just until light in color and well blended. 
  2. Add remaining ingredients; blend.
    Add the lemon juice, lemon zest, baking powder and salt and blend until just mixed. 
  3. Add to crust.
    Spread the lemon mixture over top of baked crust. Unbaked lemon filing in baking dish on top of baked crust
  4. Bake.
    Bake for 20 to 25 minutes or until set – gently press the top with your finger to test. (Lemon filling will have puffed up and then settled down a bit).  Set aside to cool in the pan for at least one hour before frosting. Cooked lemon bars, in baking dish before adding frosting

 D. Frosting

  1. Combine ingredients.
     In a small mixing bowl, whisk all ingredients together until frosting consistency. Add more milk if too thick or more sugar if too thin.
  2. Spread on cookies.
    Spread over the top of the cooled bars. Refrigerate for at least one hour. Frosted homemade lemon bars, in baking dish

Variation in Method – Without an Electric Mixer

If you don’t have an electric mixer, you can combine the lemon bar ingredients for each layer the way my grandmother did in her original recipe – by hand:

  • For the Crust: Place all crust ingredients in a mixing bowl, and using a fork, gently blend just until they are well combined and the mixture is forming clumps.
  • For the Lemon Filling: Place the eggs and sugar in a large mixing bowl and whisk until light in color and well blended. Add remaining ingredients and whisk until well combined.

Tips for the Best Lemon Bars

Here are my tips to ensure that your lemon bars turn out perfectly every time:

  • Use fresh lemons. For the best flavor, always use freshly squeezed lemon juice and zest. Bottled lemon juice lacks the vibrant taste that fresh lemons provide. And, I don’t recommend using Meyer lemons in this recipe; they have less “zing” due to their lower acidity.
  • Don’t overmix the crust. Overmixing the ingredients can lead to a tough and chewy crust. Stop mixing as soon as the ingredients are combined and forming lumps.
  • Bake the crust before adding the filling. Don’t skip this step! Pre-baking the crust ensures that it holds its shape and doesn’t become soggy when the lemon filling is added. 
  • Cool the bars completely. It’s important to let the lemon bars cool to room temperature before frosting, so the frosting adheres properly.
  • Refrigerate before slicing. You need to refrigerate these cookies for at least one hour before slicing, to allow them to set. They will be much easier to slice cold!

Variations on the Classic Lemon Bars Recipe

While this easy lemon bars recipe is undeniably delicious, there are several ways to make them your own. Here are a few ideas:

  • Add candied ginger. Following on the heels of my Blueberry Lemon Tart recipe, add chopped candied ginger to the filling. 
  • Add coconut. Add shredded coconut into the crust or sprinkle it on top of the bars.

Let me know (in the comments below) if you come up with some other fun modifications!

Homemade Lemon Bars stacked on a serving tray with small plates and flowers in the background

How to Serve This Recipe for Lemon Bars

To serve this easy dessert:

  • Using a sharp knife cut the refrigerated cookies into bars. I usually cut them into 15 pieces, but for a larger group, I cut them slightly smaller, into around 24 pieces.
  • Place on a serving platter or individual serving plates.
  • Add a small sprig of fresh mint leaves to the plate or platter for a pop of contrasting color. 

Note that if you stack the cookies for a long time (e.g., other than to quickly serve), place parchment paper between the layers to keep them from sticking together.

How to Store Lemon Bars

If you have any leftover lemon bars or want to prepare them in advance, cover them tightly with aluminum foil or plastic wrap and refrigerate. They are best when consumed within 2 to 3 days, but will last up to 4 to 5 days. They can also be frozen for up to 2 months. Thaw, covered, in the refrigerator overnight. (See note in section above about stacking the bars.)

Lemon Bars FAQs

Can I use bottled lemon juice instead of fresh lemons?

While it is possible to use bottled lemon juice, I recommend using fresh lemons for the best flavor. Bottled lemon juice lacks the bright, tangy taste that fresh lemons provide.

Can I substitute margarine for butter in the crust?

While margarine can be used as a substitute, the flavor and texture of the crust may be slightly different. Butter is preferred for its rich flavor and superior baking properties.

Can I use a different type of citrus fruit, such as oranges or limes?

Lemon bars are traditionally made with lemons, but you can experiment with other citrus fruits. Let me know how they turn out!

Can I make the lemon bars gluten-free?

Yes, you can make gluten-free lemon bars by using 1 cup gluten-free flour and 1/2 teaspoon xanthan gum. Double-check that all of your other ingredients are also gluten-free.

Do lemon bars need to be refrigerated?

Yes, for best results keep them well covered, in the refrigerator.

How long do lemon bars last in the fridge?

Lemon bars are best eaten within 2 to 3 days, but will last up to 4 to 5 days.

Can you freeze lemon bars?

Yes, you can freeze these lemon bars. It’s best to wrap each bar with plastic wrap, then place in a freezer-safe ziptop baggie. They will last for up to 2 months. Thaw overnight in the refrigerator.
 

More Cookie Recipes to Enjoy

Print
Homemade Lemon Bars stacked on a serving tray in the background, with flowers and a small plate showing two lemon bars in the front

Best Lemon Bars – A Family Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Sunshine on a plate! Straight from my grandmother Nama’s kitchen, these Homemade Lemon Bars are a treasured family recipe. Lovingly passed down for three generations, this recipe is surprisingly easy to prepare with readily available pantry ingredients. Bursting with citrusy flavor from both fresh lemon juice and zest, the addition of a unique ingredient makes them lighter than other, more dense lemon bars. And, with the perfect balance of sweet and tart, these homemade lemon bars appeal to both young and old, making them a delightful dessert for any occasion, from family dinner to bridal showers or graduation celebrations.

  • Prep Time: 10 minutes
  • Cooling time: 120 minutes
  • Cook Time: 40 minutes
  • Total Time: 2 hours 50 minutes
  • Yield: 15 to 24 bar cookies

Ingredients

Cookie Crust

  • 1/2 cup salted butter, softened
  • 1/4 cup powdered (Confectioners’) sugar
  • 1 cup all-purpose flour

Lemon Filling

  • 2 large eggs
  • 1 cup granulated sugar
  • 1 tablespoon fresh lemon zest (about 2 medium lemons)
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon baking powder (reduce to 1/4 teaspoon above 7,000 feet)
  • 1/4 teaspoon table salt

Frosting

  • 1 tablespoon salted butter , melted
  • 3/4 cup powdered (Confectioners’) sugar
  • 1 tablespoon whole milk (or more)1/2 teaspoon vanilla extract

Instructions

Preheat oven to 325 degrees. Optional (see note below): line a 7 by 11-inch pan with parchment paper.

Cookie Crust

  1. With an electric mixer, blend together the butter and powdered sugar until smooth, fluffy, and light in color, around 3 to 4 minutes. Add the flour and mix just the mixture starts to form clumps. Don’t overmix.
  2. Press dough into the bottom of the 7 by 11-inch baking dish.

Bake for 15 minutes. Remove from oven and set aside (don’t turn the oven off).

Lemon filling

  1. Again with the electric mixer, beat the eggs and sugar together just until light in color and well blended. Add the lemon juice, lemon zest, baking powder and salt and blend until just mixed. Spread over top of cooked crust.

Bake for 20 to 25 minutes or until set – gently press the top with your finger to test. (Lemon filling will have puffed up and then settled down a bit). Set aside to cool in the pan for at least one hour before frosting.

Frosting

  1. In a small mixing bowl, whisk all ingredients together until frosting consistency. Add more milk if too thick or more sugar if too thin.
  2. Spread over the top of the cookies.
  3. Refrigerate for at least one hour. Cut into bars (either 18, 24, or 28, depending on how large you want the cookies to be).
  4. Store the cookies, covered, in the refrigerator. Can serve cold or at room temperature.

Notes

Note about baking dish: If you line the pan with parchment paper the cookies will be easier to remove from the pan. However, you won’t get those browned, chewy edges; your choice.

High altitude: No adjustments are necessary up to 7000 feet. Above that level, reduce the baking powder to 1/4 teaspoon.

Gluten free: Substitute 1 cup gluten-free flour and 1/2 teaspoon xanthan gum for the 1 cup flour. Double-check that all of your other ingredients are also gluten-free.

  • Author: From “A Well-Seasoned Kitchen®” by Sally Clayton and Lee Clayton Roper
  • Category: Cookies, desserts
  • Method: bake
  • Cuisine: American

The post The Best Lemon Bars – Easy Family Recipe appeared first on A Well Seasoned Kitchen.

Air Fryer Bacon Wrapped Asparagus

Looking for a delicious and easy vegetable side dish? This Air Fryer Bacon Wrapped Asparagus is the answer! The crispy bacon wrapped around this spring vegetable is out of this world tasty! In less than 30 minutes you’ll have a flavorful, low carb vegetable side that everyone will love. If you’ve been following me for…

The post Air Fryer Bacon Wrapped Asparagus appeared first on Weelicious.

Looking for a delicious and easy vegetable side dish? This Air Fryer Bacon Wrapped Asparagus is the answer! The crispy bacon wrapped around this spring vegetable is out of this world tasty! In less than 30 minutes you’ll have a flavorful, low carb vegetable side that everyone will love.

air fryer bacon wrapped asparagus on a blue serving platter.

If you’ve been following me for a while, you know I have a deep love for my air fryer. When I tell you we use it twice a day, I’m not exaggerating. Air Fryers are so versatile you can make tons of easy recipes in the air fryer. It’s the best way to get crispy yet tender vegetables that will make everyone in your house a veggie lover. We use ours to reheat leftovers, make snacks like Air Fryer Crispy Chickpeas or even to roast a whole chicken! This time of year, our favorite recipe in the air fryer is this crispy and delicious bacon wrapped asparagus.

Why You’ll Love This Recipe

  • Quick and Easy: Using the air fryer is the easiest and fastest way to make bacon wrapped asparagus. It’s one of the best ways to get crispy yet tender asparagus in about 25 minutes start to finish! We’ve been sautéing asparagus with lemon for years, but once I got my air fryer several years ago, we didn’t look back. 
  • Pairs Well with Many Main Dishes: Bacon wrapped asparagus is a great side dish for many mains. Serve this recipe with mains like Simple Broiled Salmon, Pretzel Fried Chicken, Pan Seared Beef Tenderloin or this Southern Style Pork Tenderloin.
  • Get Kids to Eat Their Veggies: Anything that’s wrapped in bacon is most likely going to be a hit with kids (and adults). In addition, air frying the asparagus gives the spears the perfect crispy texture that kids love too. No soggy, limp asparagus here!

The Ingredients

bacon on a plate next to a bundle of asparagus.

If you couldn’t tell by the name, you only need two ingredients to make this recipe.

  • Asparagus: I go for thicker asparagus spears for this recipe. It helps the bacon have time to get crispy without burning your asparagus. I have tips below if you can only find thin asparagus though!
  • Bacon: Opt for a standard cut over thick cut bacon. If you use thick cut you’ll most likely end up with undercooked bacon and burnt asparagus.

How to Make Air Fryer Bacon Wrapped Asparagus

hands snapping an asparagus spear at its natural break.

Step 1: Break or cut off the woodsy ends of asparagus. They have a natural break if you snap them at the ends. 

bacon slices cut in half on a plate.

Step 2: Cut or slice bacon in half so you have 16 pieces. 

uncooked bacon wrapped asparagus in air fryer basket.

Step 3: Starting in the middle of the asparagus, wrap the bacon around the asparagus towards the bottom allowing the top and bottom to peak out. Place asparagus in air fryer tray leaving a little space between the pieces.

cooked bacon wrapped asparagus in air fryer basket.

Step 4: Air fry at 400°F for 15-18 minutes or until bacon is starting to get crispy and asparagus is tender. 

Tips for Success

  • Choose thick asparagus. For this recipe, thicker stalks of asparagus work best. If you can only find thin stalks, you can make asparagus bundles. Wrap bacon around 3-4 asparagus spears (depending on how big they are) and air fry until bacon is cooked through and asparagus are tender.
  • Use thin strips of bacon. A standard cut bacon is the best option for bacon wrapped asparagus in the air fryer. Thick cut bacon won’t cook through and get crispy before the asparagus spears burn.
  • Don’t overcrowd the air fryer. If your air fryer isn’t big enough for each asparagus spear to have a little space around it, you may want to air fry these in batches for the best crispy results.
  • Check on the asparagus. Every air fryer cooks slightly differently. Keep an eye on your asparagus to make sure everything is cooking to your liking.

Frequently Asked Questions

Can I prepare bacon wrapped asparagus ahead of time?

Yes, you can prepare the bacon-wrapped asparagus ahead of time and store them in the refrigerator until you’re ready to cook. Just make sure they are tightly wrapped or covered to prevent them from drying out.

How do I store and reheat leftover air fryer bacon wrapped asparagus?

In my opinion, bacon wrapped asparagus is best when enjoyed fresh out of the air fryer, but if you have leftovers, you can store them in an airtight container in the refrigerator for 2-3 days. When you’re ready to enjoy them again, reheat them in your air fryer at 400°F for a few minutes until they’re warm and crispy. You could also reheat them in the oven at the same temperature. Just remember to avoid the microwave to keep that delightful crispiness intact!

air fried bacon wrapped asparagus on blue serving platter.

More Easy Recipes with Asparagus

Air frying bacon wrapped asparagus is so easy and delicious you’ll be making this spring time veggie all the time. If you love this recipe, leave a rating and comment below!

Want more WeeliciousSubscribe to my newsletter and follow me on InstagramFacebook and TikTok for all the newest recipes!

Print

Bacon Wrapped Air Fried Asparagus

Bacon Wrapped Air Fried Asparagus is one the simplest vegetable side you can make! The crispy bacon wrapped around this spring vegetable is out of this world tasty!
Course Appetizer, Side
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 206kcal

Equipment

Ingredients

Instructions

  • Break or cut off the woodsy ends of asparagus. They have a natural break if you snap them at the ends. 
  • Cut or slice bacon in half so you have 16 pieces. 
  • Starting in the middle of the asparagus, wrap the bacon around the asparagus towards the bottom allowing the top and bottom to peak out. 
  • Place asparagus in air fryer tray leaving a little space between the pieces and cook on 400 degrees for 15-18 minutes or until bacon is starting to get crispy and asparagus is tender. 

Notes

Choose thick cut asparagus: For this recipe, thicker stalks of asparagus work best. If you can only find thin stalks, you can make asparagus bundles. Wrap bacon around 3-4 asparagus spears (depending on how big they are) and air fry until bacon is cooked through and asparagus are tender.
Use thin strips of bacon. A standard cut bacon is the best option for bacon wrapped asparagus in the air fryer. Thick cut bacon won’t cook through and get crispy before the asparagus spears burn.
Don’t overcrowd the air fryer. If your air fryer isn’t big enough for each asparagus spear to have a little space around it, you may want to air fry these in batches for best crispy results.
Check on the asparagus. Every air fryer cooks slightly differently. Keep an eye on your asparagus to make sure everything is cooking to your liking.
Make it Vegetarian: While the bacon is the star of the show in this recipe, you could absolutely leave it out if you wanted this recipe to be vegan or vegetarian. Toss the asparagus in a bit of olive oil with salt and pepper, air fry it for the same amount of time and you’ll still have a delicious result.

Nutrition

Serving: 4pieces | Calories: 206kcal | Carbohydrates: 5g | Protein: 8g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 29mg | Sodium: 294mg | Potassium: 316mg | Fiber: 2g | Sugar: 2g | Vitamin A: 874IU | Vitamin C: 6mg | Calcium: 29mg | Iron: 3mg

The post Air Fryer Bacon Wrapped Asparagus appeared first on Weelicious.

Cottage Cheese Pancakes

These fluffy Cottage Cheese Pancakes are protein packed, quick to make and absolutely delicious. Take your breakfast routine to the next level and start your morning feeling satisfied and energized to take on the day ahead. The best part? Kids love them too! Why I Love These Cottage Cheese Pancakes Ingredients How to Make Cottage…

The post Cottage Cheese Pancakes appeared first on Weelicious.

These fluffy Cottage Cheese Pancakes are protein packed, quick to make and absolutely delicious. Take your breakfast routine to the next level and start your morning feeling satisfied and energized to take on the day ahead. The best part? Kids love them too!

cottage cheese pancakes

Why I Love These Cottage Cheese Pancakes

  • Healthy: Packed with protein thanks to the cottage cheese, these pancakes are a great breakfast that will satisfy your cravings for pancakes while keeping you sustained for the day ahead!
  • Easy to Make: There’s no extra fuss when it comes to making this Cottage Cheese Pancakes recipe. They’re just as quick and easy to make as classic pancakes. 
  • Kid-Friendly: Even kids who may have an aversion to cottage cheese love these pancakes. You’d never guess they have cottage cheese in them. The taste and texture is masked entirely. It’s always a win when a pancake recipe can be part of a healthy and balanced breakfast for kids.
  • Versatile and Customizable: A cottage cheese pancake is the perfect canvas for adding your favorite toppings or mix-ins. Customize them to suit your tastes.
ingredients for cottage cheese pancakes

Ingredients

  • Large eggs: Eggs keep everything together and add some richness to the pancakes. Plus, they also contribute some protein and essential nutrients.
  • Cottage cheese: The star of the show! Cottage cheese adds creaminess and a subtle tang to the pancakes. It’s also a great source of protein. Feel free to use full fat or low fat cottage cheese. 
  • Vanilla extract: Adding vanilla extract enhances the flavor of the pancakes.
  • Honey or Agave: These natural sweeteners add a touch of sweetness to the pancakes without overpowering their flavor. You can use either one you prefer.
  • All purpose flour: Flour serves as the base of the pancake batter. I haven’t tested other flours, but I’m sure you could substitute whole wheat or a gluten free cup for cup flour if you want.
  • Baking powder: Baking powder helps the pancakes rise and become light and fluffy.
  • Kosher salt: A touch of salt helps balance out the overall flavor of the pancakes. 
  • Oil or Butter: You only need oil or butter to grease the pan.
cottage cheese pancakes recipe

How to Make Cottage Cheese Pancakes

1. Whisk Wet Ingredients:

  • In a bowl, combine the first 4 ingredients—eggs, cottage cheese, vanilla extract, and honey (or agave). Whisk until combined.

2. Prepare Dry Ingredients:

  • In a different bowl, whisk together the dry ingredients—flour, baking powder, and salt—until evenly mixed.

3. Combine Wet and Dry Ingredients:

  • Pour the dry mixture into the bowl of wet mixture. Stir gently until just combined, being careful not to overmix. The batter should be slightly lumpy.

4. Preheat and Grease:

  • Heat a large sauté pan or griddle over medium heat. Lightly coat the surface with oil or butter to prevent sticking.

5. Cook Pancakes:

  • Pour about 2 tablespoons of the batter onto the preheated griddle for each pancake. Cook for approximately 2 minutes on the first side. You should see bubbles on the surface before you flip.

6. Flip and Cook:

  • Carefully flip the pancakes using a spatula and cook for an additional 2 minutes on the other side, or until they are golden brown and cooked through.

7. Serve:

  • Once cooked, transfer the pancakes to a serving plate. Serve warm with your favorite toppings and enjoy!
Cottage Cheese Pancakes

The Right Cottage Cheese for Pancakes

Like I mentioned before, cottage cheese is a good source of protein – about 25 grams per cup! When it comes to choosing which kind of cottage cheese for pancakes, there’s no right or wrong answer. You can use full fat or low fat, small curd or large curd. Pick your favorite brand and get to making these pancakes ASAP!

Tips for Making Cottage Cheese Pancakes

  1. Mix Gently: Combine your wet and dry ingredients gently until they’re just mixed. A few lumps are okay! Overmixing the batter can leave you with tough, chewy pancakes. 
  2. Let the Batter Rest: Allow the batter to rest a bit before making the pancakes so that baking powder has a little time to activate. This will ensure you get light, fluffy and delicious pancakes. 
  3. Grease the Pan Between Each: Use any oil you prefer to grease the pan – olive, avocado, or vegetable work great. Just make sure you keep reapplying between each batch of pancakes to prevent sticking, ensure even cooking and get those crispy edges we all love. 
  4. Flip Carefully: Cook your pancakes over medium heat, and don’t flip them until bubbles form on the surface for that perfect golden brown finish.
pancakes with cottage cheese

Toppings

Pancakes, in general, have always been a blank canvas for adding delicious toppings, and these pancakes with cottage cheese are no different. Here are some topping ideas:

  • Maple syrup, a tried and true classic pancake topping
  • Fresh berries
  • Sliced bananas
  • Greek yogurt or a drizzle of nut butter for an extra bump of protein

Additions You Can Add to Your Pancakes

Get creative by adding in additional ingredients to your pancake recipe with cottage cheese. Here are some ideas:

  • Chopped nuts, such as pecans or walnuts
  • Chocolate chips for a little extra sweetness
  • Shredded coconut
  • Your favorite fruit like blueberries or bananas
  • Lemon zest
pancakes cottage cheese oatmeal

Storage and Reheating

To Store: Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. 

To Freeze: Allow pancakes to come to room temperature, place in a ziploc bag, label and store in the freezer for up to 3 months.

To Reheat: To reheat pancakes, warm them in the toaster, oven or microwave until warmed through.

More Tasty Pancake Recipes

Incorporating cottage cheese into your favorite recipes is a really easy way to get some extra protein into your diet! These pancakes are a great recipe to start with as they’re easy to make, tasty and super kid-friendly so the whole family can enjoy them! Let me know in the comments if you have any questions and tag me on social media if you make these healthy cottage cheese pancakes! 

Images by Gerry Speirs

Cottage Cheese Pancakes
Print

Cottage Cheese Pancakes

Cottage Cheese Pancakes are fluffy, protein packed delights that are quick and easy to make. Plus, kids love them! 
Course Breakfast
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 10 pancakes
Calories 76kcal

Equipment

  • Large saute pan or griddle

Ingredients

Instructions

  • In a bowl, combine the first 4 ingredients—eggs, cottage cheese, vanilla extract, and honey (or agave). Whisk until combined.
  • In a different bowl, whisk together the dry ingredients—flour, baking powder, and salt—until evenly mixed.
  • Pour the dry mixture into the bowl of wet mixture. Stir gently until everything is just combined, being careful not to overmix. The batter should be slightly lumpy.
  • Heat a large sauté pan or griddle over medium heat. Lightly coat the surface with oil or butter to prevent sticking.
  • Pour about 2 tablespoons of the batter onto the preheated griddle for each pancake. Cook for approximately 2 minutes on the first side. You should see bubbles form before you flip.
  • Flip the pancakes and cook for 2 more minutes on the other side, or until they are golden brown and cooked through.
  • Serve warm with your favorite toppings and enjoy!

Notes

To Store: Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. 
To Freeze: Allow pancakes to come to room temperature, place in a ziploc bag, label and freeze up to 3 months.
To Reheat: To reheat pancakes, warm them in the toaster, oven or microwave until warmed through. 
Mix Gently: Combine your wet and dry ingredients gently until they’re just mixed. A few lumps are okay! Overmixing the batter can leave you with tough, chewy pancakes. 
Let the Batter Rest: Allow the batter to rest a bit before making the pancakes so that baking powder has a little time to activate. This will ensure you get light, fluffy and delicious pancakes. 
Grease the Pan Between Each: Use any oil you prefer to grease the pan – olive, avocado, or vegetable work great. Just make sure you keep reapplying between each batch of pancakes to prevent sticking and ensure even cooking.  
Flip Carefully: Cook your pancakes over medium heat, and don’t flip them until bubbles form on the surface for that perfect golden brown finish.

Nutrition

Calories: 76kcal | Carbohydrates: 9g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 53mg | Sodium: 186mg | Potassium: 50mg | Fiber: 0.2g | Sugar: 4g | Vitamin A: 101IU | Vitamin C: 0.02mg | Calcium: 50mg | Iron: 1mg

The post Cottage Cheese Pancakes appeared first on Weelicious.

45 Mother’s Day Brunch Ideas & Recipes

These fun Mother’s Day brunch ideas are easy and packed with flavor! Impress everyone with these fun and tasty recipes—especially…

These fun Mother’s Day brunch ideas are easy and packed with flavor! Impress everyone with these fun and tasty recipes—especially mom.

Mother's Day brunch ideas and recipes: asparagus quiche

When it comes to Mother’s Day, there’s nothing more fun than a luxurious brunch! (Well, that’s this mom’s opinion.) Here are our top Mother’s Day brunch recipes to impress everyone: especially mom!

Cozy up to spiced oatmeal bakes, savory quiche, smoked salmon bagel boards, and bright strawberry smoothies! Whoever you’re cooking for, we think she’ll love these Mother’s Day recipes.

And now, our favorite Mother’s Day brunch ideas & recipes!

More brunch recipes and ideas

Want more brunch ideas? We’ve got ’em! Try these brunch recipes we love:

Frequently asked questions

What kind of food should I serve for Mother’s Day brunch?

The beauty of brunch is its versatility! Here are some ideas to inspire you:
Sweet options: Pancakes, waffles, French toast, muffins, scones, fruit salad, yogurt parfaits.
Savory options: Quiche, frittatas, eggs benedict, breakfast burritos, smoked salmon platters, breakfast sandwiches.
Lighter options: Fresh fruit salad, yogurt parfaits, granola bowls.
Heartier options: Sausage links, bacon, breakfast potatoes, hash browns.

How can I make brunch special for Mom?

Personalize the menu! Consider Mom’s favorite breakfast dishes or dietary needs. Here are some extra touches:
Fresh flowers: A beautiful bouquet brightens the table and shows you care.
Homemade card or gift: A heartfelt message or small, thoughtful gift adds a personal touch.
Mom’s favorite beverage: MimosaBellini, coffee, tea, or a refreshing fruit juice.
Relaxing atmosphere: Set the table with nice dishes and flowers. Play calming music or set up a playlist Mom enjoys.

I’m short on time. Are there any quick and easy brunch ideas?

Absolutely! Here are some time-saving tips:
Make some things ahead of time: Prepare pancake batter, fruit salad, or breakfast casserole the night before.
Utilize pre-made ingredients: Frozen waffles, pre-cooked sausage links, or store-bought muffins can be lifesavers.
One-pan meals: Frittatas, quiches, or breakfast hash browns are great options for a complete and easy brunch.

Print
Blueberry waffles

45 Mother’s Day Brunch Ideas & Recipes!


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 waffles or 2 large Belgian waffles

Description

These fluffy blueberry waffles are about to become everyone’s favorite! Topped with a quick blueberry sauce, they’re brunch perfection on a plate.


Ingredients

  • 1 cup all-purpose flour
  • ½ cup whole wheat flour
  • 2 teaspoons baking powder
  • ½ teaspoon cinnamon
  • ½ teaspoon kosher salt
  • 1 large egg
  • 4 tablespoons butter, melted (substitute coconut oil for dairy-free)
  • 1 ¼ cups milk (substitute non-dairy milk for dairy-free)
  • 1 teaspoon vanilla extract
  • 2 tablespoons maple syrup
  • 2/3 cup fresh or frozen blueberries
  • 1 recipe Quick Blueberry Sauce, for serving
  • Greek yogurt, Homemade Whipped Cream or Yogurt Whipped Cream, for serving (optional)

Instructions

  1. Preheat the waffle iron to the high heat setting.
  2. In a medium bowl, mix the all-purpose flour, whole wheat flour, baking powder, cinnamon, and kosher salt until thoroughly combined. In another bowl, whisk the egg. Then stir in the melted butter, milk, vanilla, and maple syrup. Pour the wet ingredients into the dry ingredients and mix gently until just combined. Stir in the blueberries.
  3. Immediately, add the batter into the center of the waffle iron and let it spread it to within 1/2-inch of the sides, then cook according to the waffle iron’s instructions. Remove the cooked waffles and place them on a baking sheet without stacking. Make the waffles to order, or place cooked waffles in a 300°F oven to keep warm. Serve with Quick Blueberry Sauce. (As a note, these blueberry waffles stick to the waffle iron a bit more than a standard waffle, so make sure to clean it afterwards.)
  4. Cooked waffles can be frozen; place them in a plastic bag and remove the remaining air with a straw before sealing. To reheat, remove from the freezer and lightly toast in a toaster.
  • Category: Brunch
  • Method: Waffle
  • Cuisine: American