Salmon Butter recipe

Tuscan Butter Salmon Recipe

OK I don’t care what anybody says, salmon is a top tier fish. And this Tuscan butter salmon recipe really makes the best use of a fresh fillet of salmon.

Looking for more recipes to make with a salmon fillet? Check out my pistachio crusted salmon recipe.

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So, what exactly makes a recipe Tuscan?

I’m glad you asked. Tuscan means to be from Tuscany which is a region in central Italy.

Tuscan style cooking is actually incredibly uncomplicated, involving easy to find ingredients or straightforward cooking methods. The simplicity of the dishes comes from a history of poverty. That’s why many of the dishes you’ll find will use simple, seasonal ingredients to create delicious rustic dishes. However, the one thing about Tuscan cooking, is that fresh ingredients is a must.

For more information on Tuscan cuisine, click here.

Salmon Recipe

So, is this a traditional Italian recipe?

Truly speaking, no this is not. Traditional Italian cooking doesn’t have a place cheese and fish. I would call this an Italian American recipe, because it was most likely invented by an Italian living in America for generations. Nonetheless of its roots, this Tuscan butter salmon recipe is delicious and a quick and easy weeknight dinner.

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Tuscan Butter Salmon Recipe

What will I need to make this recipe?

  • 1 salmon fillet
  • ½ tbsp garlic powder
  • ½ onion diced
  • 1 tomato diced
  • 2 cloves garlic minced
  • 1 tsp chicken broth base or 1/2 cup chicken broth
  • 1 cup spinach
  • 1/2 cup heavy cream
  • 1 tbsp pecorino romano or parmesan
  • To taste salt and pepper
  • 2 tbsp olive oil extra virgin

How do I make Tuscan butter salmon?

  • Cut salmon into 2 inch pieces. Season both sides with salt and pepper. Set aside. Over medium heat, add 1 tbsp olive to a large pan. Add salmon and cook on both sides until cooked, approximately 6 minutes on each side. Remove from heat and set aside.
  • Over medium heat, add remaining olive oil, onions, tomato, and garlic. Cooked until the tomatoes are soft and the onions are translucent. Add chicken broth base and spinach, cook until wilted. Add heavy cream and simmer for 5 minutes, until slighty thickened.
  • Add pecorino romano and mix. Add salmon to pan and cover in sauce. Cook on low heat for 5 minutes, or until sauce has thickened. Enjoy!
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What’s a good side dish for this recipe?

I like to pair it with pasta, specifically spaghetti. It would also go great with some mashed potatoes and vegetables, and even some rice.

creamy salmon recipe

Looking for more main dish recipes?

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Salmon Butter recipe

Tuscan Butter Salmon Recipe

Course Main Course
Cuisine Italian

Ingredients
  

  • 1 salmon fillet
  • ½ tbsp garlic powder
  • ½ onion diced
  • 1 tomato diced
  • 2 cloves garlic minced
  • 1 tsp chicken broth base or 1/2 cup chicken broth
  • 1 cup spinach
  • 1/2 cup heavy cream
  • 1 tbsp pecorino romano or parmesan
  • To taste salt and pepper
  • 2 tbsp olive oil extra virgin

Instructions
 

  • Cut salmon into 2 inch pieces. Season both sides with salt and pepper. Set aside. Over medium heat, add 1 tbsp olive to a large pan. Add salmon and cook on both sides until cooked, approximately 6 minutes on each side. Remove from heat and set aside.
  • Over medium heat, add remaining olive oil, onions, tomato, and garlic. Cooked until the tomatoes are soft and the onions are translucent. Add chicken broth base and spinach, cook until wilted. Add heavy cream and simmer for 5 minutes, until slighty thickened.
  • Add pecorino romano and mix. Add salmon to pan and cover in sauce. Cook on low heat for 5 minutes, or until sauce has thickened. Enjoy!

Video

Notes

  • Serve over pasta for an easy, elegant homemade meal.
  • I used 1 tsp Better Than Bouillon for my chicken broth base but feel free to use 1 tsp chicken broth powder or 1/2 cup chicken broth.
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Thank you for reading my Tuscan butter salmon recipe, if you decide to try it out tag me on instagram @breakthrukitchen. Be sure to subscribe to get notified when I post more recipes like this!

Double chocolate chip muffin recipe

Double Chocolate Chip Muffin Recipe

What’s better than warm, rich double chocolate chip muffins in the morning? That’s what I thought. These muffins will satisfy all your chocolate cravings, and they take less than an hour to whip up.

I’ve got to say, you do have to be a chocolate lover to fully reap the benefits of this delectable muffin recipe. Plain chocolate and vanilla chocolate chip muffins are one thing, but these double chocolate chip ones are made specially for the chocoholic out there. I’m telling you these muffins didn’t last longer than 2 days in my household. That’s 1 day longer than my tres leches cake lasted!

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What you’ll need to bring these chocolate muffins to life is:

  • Sugar. White granulated sugar is what I used, bur brown sugar will work just fine.
  • Flour. All-purpose will give you the best results here.
  • Cocoa powder. Investing in some high-quality cocoa powder will do wonders.
  • Baking powder. Necessary for rising of cupcakes.
  • Baking soda. Also necessary for rising of cupcakes.
  • Salt. To contrast that sweet, rich chocolate flavor.
  • Eggs. Large size eggs work just fine here.
  • Milk. Whole, skim, 2%, almond, oat, etc… You get the idea.
  • Vegetable oil. Can be substituted for butter.
  • Mini chocolate chips. For that extra level of richness.
Chocolate muffin mixture
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How to make double chocolate chip muffins:

  1. Preheat oven to 400°F. Combine sugar, vegetable oil, and milk in a bowl and whisk. Add eggs and whisk mixture until combined. Set aside.
  2. In a separate bowl, combine flour, cocoa powder, baking powder, baking soda, and salt. Mix and set aside.
  3. Add the dry mixture to the wet mixture and mix until just barley incorporated. Add mini chocolate chips to the mixture and mix.
  4. Use an ice cream scooper to scoop muffin mixture into tins, filling just barley to the top, or about 3/4. Bake for 18 minutes.
  5. Remove from oven and let brownies cool for 10-15 minutes. Enjoy!
Double Chip Muffins

How do I make my cupcakes softer?

If you want ultra-soft cupcakes, add 3/4 cups of sour cream and you’ll make the softest, cakiest double chocolate chip muffins. If you’re interested in learning how sour cream has the power to make your cupcakes softer, click here.

Double Chocolate Chip Muffins
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Double chocolate chip muffin recipe

Double Chocolate Chip Muffins

What's better than a warm, rich double chocolate chip muffin in the morning? That's what I thought. These muffins will satisfy all your chocolate cravings, and they take less than an hour to whip up.
Prep Time 15 mins
Cook Time 18 mins
Resting Time 15 mins
Total Time 47 mins
Course Dessert
Cuisine American
Servings 12 muffins

Equipment

  • 1 Whisk
  • 2 Bowls
  • 1 Muffin tin
  • 1 Ice cream scooper

Ingredients
  

  • ¾ cup sugar
  • cup vegetable oil
  • 1 cup milk
  • 2 eggs
  • 1 ¾ cups flour
  • cup cocoa powder
  • 1 ½ tsp baking powder
  • 1 tsp baking soda
  • ¾ tsp salt
  • 1 cup mini chocolate chips semi sweet

Instructions
 

  • Preheat oven to 400°F. Combine sugar, vegetable oil, and milk in a bowl and whisk. Add eggs and whisk mixture until combined. Set aside.
  • In a separate bowl, combine flour, cocoa powder, baking powder, baking soda, and salt. Mix and set aside.
  • Add the dry mixture to the wet mixture and mix until just barley incorporated. Add mini chocolate chips to the mixture and mix.
  • Use an ice cream scooper to scoop muffin mixture into tins, filling just barley to the top, or about 3/4. Bake for 18 minutes.
  • Remove from oven and let brownies cool for 10-15 minutes. Enjoy!

Video

Notes

Tip: If you want ultra-soft cupcakes, add 3/4 cups of sour cream and you’ll make the softest, cakiest double chocolate chip muffins. 
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Thank you for reading my double chocolate chip muffin recipe, if you decide to try it out tag me on instagram @breakthrukitchen. Be sure to subscribe to get notified when I post more recipes like this!

Pistachio Crusted Salmon Recipe

A gourmet dinner that doesn’t call for any gourmet skills!

You wouldn’t necessarily think pistachios and salmon would make a great combination, would you? Well, let me be the first one to tell you, they go very well together. Out of all the nuts I can think of, pistachio sounds like the best one for salmon.

This recipe looks kinda fancy, but it is so easy! Just a simple pan sear on the salmon, smear one side with dijon mustard, and stick pistachio crust to salmon. Throw it in the oven until it’s golden brown and you are good to go!

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What Do You Need to Make Pistachio Crusted Salmon?

  • Olive Oil. Preferably extra virgin.
  • Salmon fillets. Fresh, frozen, whatever you’ve got!
  • Pistachios. The best nut for this recipe, but almonds could work well too.
  • Panko Breadcrumbs. Regular breadcrumbs would work just fine.
  • Parmesan Cheese. or pecorino romano.
  • Melted Butter. Necessary.
  • Parsley. Fresh or dried, whatever you’ve got!
  • Salt & Pepper. Also, necessary.
  • Dijon Mustard. Acting as the ‘glue’ in this recipe.
  • Lemon. Adds flavor.
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Pistachio Crusted Salmon Recipe

How to Remove Skin from Salmon?

If you don’t know how to remove the skin from salmon, watch this video to learn.

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Salmon Recipe

Pistachio Crusted Salmon Recipe

A gourmet dinner that doesn't call for any gourmet skills!
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Main Course

Ingredients
  

  • 1 tbsp olive oil
  • 1 fillet salmon
  • 1/4 cup crushed pistachios
  • 2 tbsp panko bread crumbs
  • 1 tbsp parmesan cheese or pecorino romano
  • 1 tbsp melted butter
  • 1 tsp parsley
  • To taste salt and pepper
  • 1 tbsp dijon mustard
  • 1/2 lemon juiced

Instructions
 

  • Preheat oven to 350-degrees. Combined pistachios, panko, parmesan cheese, butter, parsley, salt, and pepper in a bowl. Set aside.
  • Season salmon with salt and black pepper. Heat olive oil over medium heat and sear salmon on both sides.
  • Smear dijon mustard on one side of salmon fillet and sprinkle with pistachio panko crumb mixture. Place pan on 350-degree oven for 15 minutes, or until golden brown.

Video

Notes

  • Be sure to crush the pistachios finely. Big chunks will not create a delicious crispy crust.
  • Take the skin off the salmon for an even cook on both sides.

Thank you for reading my Pistachio Crusted Salmon recipe, if you decide to try it out tag me on instagram @breakthrukitchen. Be sure to subscribe to get notified when I post more recipes like this!

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Greek Tzatziki Sauce Recipe

Greek Tzatziki Sauce Recipe

You ever go to a Mediterranean restaurant and you’re left in awe at all the sauces, dips, and spreads?

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I mean, I worked at one spot in high school, back when I wasn’t very savvy with too many cultural cuisines, and I’ll never forget how shocked I was at everything. From the hummus, to the tabbouleh, to the baba ghanoush, I could not believe I had been deprived of all these great things all that time.

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So, let me put you on to one of my favorite Mediterranean sauces: Tzatziki. Check out the full video recipe below or click here!

Greek Tzatziki Sauce Recipe
Greek Tzatziki Sauce Recipe
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I ALWAYS confuse it with tahini, also a Middle Eastern sauce but it’s made with toasted sesame seeds. Very different in flavor, but they both start with the letter T and are white in color so I always get mixed up. Find a great tahini sauce recipe here.

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What do I need to make Greek Tzatziki Sauce?

  • Greek Yogurt. You can definitely use regular yogurt here, but Greek yogurt already has tangy taste and is thicker and that’s the consistency we’re looking for. Make sure whatever yogurt you use is plain!
  • Cucumber. We’re going to shredded it so it doesn’t have to be a pretty one.
  • Garlic. Minced because we don’t want huge chunks of garlic in the tzatziki.
  • Olive Oil. Because it’s necessary.
  • Distilled White Vinegar. Brings some tanginess to the party.
  • Salt & Pepper. Don’t forget to season!!!
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Why make Tzatziki Sauce at home?

Can’t you just go buy it at the store for a few bucks. Well, yes. You can get just about anything premade at the store. The reason why I urge you to make this delicious sauce at home is because, like most things, it is incredibly better when it is homemade and it is so easy to make! Now, I’m not here to compete with an authentic Greek restaurant. But I can attest that this homemade tzatziki will be better than the one you grab from the supermarket!

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Greek Tzatziki Sauce Recipe

Greek Tzatziki Sauce Recipe

Crisp, creamy, and tangy. Let me put you on to one of my favorite Mediterranean sauces: Tzatziki.
Prep Time 10 mins
Total Time 8 mins
Course Side Dish
Cuisine Mediterranean
Servings 4 people

Equipment

  • 2 Bowls
  • 1 Spoon
  • 1 Cutting board
  • 1 Knife
  • 1 grater
  • 2 paper towels

Ingredients
  

  • 1 cup Greek yogurt
  • 2 cloves garlic
  • 1 cucumber shredded
  • 2 tbsp olive oil extra virgin
  • 2 tbsp white vinegar distilled
  • To taste salt and pepper

Instructions
 

  • Mince garlic and set aside. Grate cucumber and set aside.
  • Place shredded cucumber into paper towels and squeeze as much liquid out as possible.
  • Combined Greek yogurt, dried cucumber, minced garlic, olive oil, vinegar, salt, and pepper. Enjoy!

Video

Notes

  • Squeeze as much liquid as you can from the cucumber. Traditionally, tzatziki sauce is thick and creamy, not runny or watery.
  • Feel free to add herbs like dill or parsley to you tzatziki.
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Thank you for reading my Greek Tzatziki Sauce recipe, if you decide to try it out tag me on instagram @breakthrukitchen. Be sure to subscribe to get notified when I post more recipes like this!

Honey Dijon ChIcken Bake Recipe

Dairy Free

This Honey Dijon Chicken Bake recipe is sooooo easy, when I tell you this is the perfect dinner for after a long day at work. The only real step is making the honey Dijon glaze, then it’s all the ovens work.

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I also know lots of people who struggle with making flavorful, healthy dinners. Especially with chicken breast.

Honey Dijon Chicken Bake

Since the breast of the chicken is especially lean, it doesn’t have much to fat. And the fat is where the natural flavors come from in wings, drumsticks, and thighs. So, you always have to put in a little extra work when it comes to flavoring a chicken breast.

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Nonetheless, the chicken breast is my favorite part of the chicken to cook with because it is like a plain canvas. There’s so much you can do with it, like this wonderful Honey Dijon Chicken Bake Recipe.

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For more chicken breast recipes check out my Chicken Fricasse recipe and this Chicken Parmesan recipe.

Honey Dijon Chicken Bake

What do I need to make Honey Dijon Chicken Bake?

  • Chicken breasts. The star of the show in this recipe.
  • Butter. Adds flavor to sauce.
  • Garlic. Adds flavor to sauce.
  • Honey. Balances the flavors of the sauce. Substitute for maple syrup, sugar, or molasses.
  • Dijon Mustard. Balances the flavors of the sauce. Substitute for brown or yellow mustard.
  • Salt. Enhances flavors.
  • Pepper. Enhances flavors.
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More Main Dishes Recipes.

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Honey Dijon Chicken Bake Recipe

This recipe is sooooo easy, when I tell you this is the perfect dinner for after a long day at work. The only real step is making the honey Dijon glaze, then it’s all the ovens work. 
Prep Time 5 mins
Cook Time 40 mins
Course Main Course
Cuisine American
Servings 2 people

Equipment

  • Sauce pan
  • Baking pan

Ingredients
  

  • 2 chicken breasts trimmed
  • 2 tbsp Butter
  • 4 cloves garlic minced
  • 1/4 Cup honey
  • 2 tbsp Dijon mistard
  • To taste salt
  • To taste Black pepper

Instructions
 

  • Preheat oven to 425°F. Season both sides of chicken breasts with salt and pepper and place on baking sheet that just fits the size of the chicken (to avoid burning sauce later).
  • Combine butter and garlic in sauce pan over low heat and cook until garlic is fragrant, but not browned. Add Dijon mistard and honey and cook until sauce is simmering, or slightly thickened.
  • Pour sauce over chicken breasts and place in the oven for 15-20 minutes. Remove from oven, flip, and cook for another 15-20 minutes, or until the chicken is cooked through. Enjoy!

Notes

  • Don’t forget to flip the chicken half way through!
  • If you don’t have honey on hand, replace with maple syrup, sugar, or even molasses.
  • If you don’t have dijon mustard on hand, replace with brown or yellow mustard. You could even try making homemade Dijon mustard to make this elevate this recipe!

Thank you for reading my Honey Dijon Chicken Bake recipe, if you decide to try it out tag me on instagram @breakthrukitchen. Be sure to subscribe to get notified when I post more recipes like this!

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Mango habanero wings

Mango Habanero Chicken Wings Recipe

Dairy Free

This is mango habanero chicken wings recipe is my favorite because it is a combination of sweet, fresh mango and spicy, earthy habanero. The flavors get perfectly balanced with the addition of lime and honey, so be sure not to skip that part!

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But seriously, as someone who is not the biggest fan of buffalo wings, this is the next best thing. The heat is there, but it’s contrasted so well with the mango! Now all I have to do is find a bomb dipping sauce recipe to pair these wings with… Stay tuned for that.

The best part about this recipe is that once you get your hands on a pack of wings, a mango, and a couple habanero peppers, everything else you need is probably already in your pantry.

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What do you need to make Mango Habanero Chicken Wings?

  • Chicken wings. The star of the show today.
  • Mango. Adds sweet, fresh flavors to the sauce.
  • Habanero peppers. Adds spicy, earthy flavors to the sauce.
  • Honey. Balances the flavors in the sauce.
  • Lime. Adds acidicity and balances flavors in the sauce.
  • Vinegar. Cleans chicken.
  • Water. Cleans chicken.
  • Flour. Coats the chicken for a crispy wing.
  • Salt. Adds flavor to the coating and sauce.
  • Pepper. Adds flavor to the coating.
  • Garlic powder. Adds flavor to the coating.
  • Chili powder. Adds flavor to the coating.
  • Paprika. Adds flavor to the coating.

If you loved the use of mango in this savory dish, check out my Mango Guacamole recipe and this Mango Rice recipe!

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More Main Dishes Recipes.

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Check out my video for a more detailed description of this Mango Habanero Chicken Wings Recipe.

Mango habanero wings

Mango Habanero Chicken Wings Recipe

This is my favorite chicken wing recipe because it is a combination of sweet, fresh mango and spicy, earthy habanero. The flavors get perfectly balanced with the addition of lime and honey, so be sure not to skip that part!
Prep Time 10 mins
Cook Time 50 mins
Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Bowls
  • Baking sheets
  • Pan

Ingredients
  

  • 2 lbs chicken wings
  • 2 cups water
  • 2 cups vinegar white
  • 1 cup flour all purpose
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/4 tsp paprika
  • 1/4 tsp chili powder
  • 1 mango
  • 3 habanero peppers
  • 2 tbsp honey
  • 1 lime
  • To taste salt

Instructions
 

  • Preheat oven to 400°F. Add chicken wings, water, and vinegar to bowl, mix for a minute, and drain.
  • Combine flour, salt, pepper, paprika, garlic, and chili powder to bowl. Coat each wing in flour mixture and place on baking sheet. Bake for 20 minutes, or until the wings are about halfway cooked through. Remove from oven and set aside to cool.
  • Peel and dice mango. Trim habanero peppers. Add both to food processor and puree.
  • Add honey and pureed mixture to pan over low to medium heat and cook until simmering. Remove from heat, place in large bowl, add lime juice and salt, and set aside to cool.
  • Add wings to sauce and coat evenly, then place back on baking sheet and cook for 15-20 minutes, or until wings are crispy. Enjoy!

Video

Notes

  • Cleaning the chicken in the first step is optional, but recommended!
  • If you don’t have any white vinegar, you can also use apple cider vinegar or lemon juice.
  • If you don’t have any habanero peppers, you can use jalapeno or serrano peppers.
  • Coat the chicken wings in the flour individually. It makes it so much easier to get a consistent coating.

Thank you for reading my Mango Habanero Chicken Wings recipe, if you decide to try it out tag me on instagram @breakthrukitchen. Be sure to subscribe to get notified when I post more recipes like this!

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Satay Chicken With Indonesian Peanut Sauce Recipe

Gluten FreeDairy Free

Here goes one of my favorite recipes! Satay chicken is so easy to make and so dang good!

I love it for a lazy but tasty dinner option, since I just have to marinate and grill the chicken and mix up the peanut sauce.

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satay chicken
Satay Chicken

What do I need to make Satay Chicken?

  • Chicken Breast. Boneless and skinless please.
  • Peanut butter. Adds flavor to and helps bring together the marinade.
  • Lemon zest. Balances flavors in the marinade.
  • Onion. Adds flavor to the marinade.
  • Corainder. Adds flavor to the marinade.
  • Cumin. Adds flavor to the marinade.
  • Cinnamon. Adds flavor to the marinade.
  • Turmeric. Adds flavor to the marinade.
  • Brown sugar. Balances flavors in the sauce.
  • Oil. Helps bring marinade together.
  • Salt. Enhances flavors to the marinade.
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Peanut sauce
Peanut sauce

What do I need to make the Peanut Sauce?

  • Peanut butter. The star of the show.
  • Hot water. Thins out the mixture and makes it more sauce like.
  • Garlic. Adds flavor to the sauce.
  • Chiles. Adds flavor to the sauce. Jalapeno, serrano, and habanero work well but can be substituted for red chili flakes or cayenne pepper.
  • Ginger. Adds flavor to the sauce.
  • Brown sugar. Balances flavors in the sauce.
  • Lime. Balances flavors in the sauce.
  • Soy sauce. Adds flavor to the sauce.
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More Asian Recipes.

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Satay Chicken Skewers With Indonesian Peanut Sauce

Here goes one of my favorite recipes! Satay chicken is so easy to make and so dang good!
Prep Time 45 mins
Course Main Course
Cuisine Indonesian

Equipment

  • Skewer sticks
  • Food processor

Ingredients
  

Satay Chicken Skewers

  • 1 chicken breast boneless
  • 1/2 onion finely chopped
  • 1 tbsp lemon zest
  • 1 tbsp peanut butter
  • 1 1/2 tsp brown sugar
  • 1 tsp salt
  • 1/2 tsp cumin
  • 1/4 tsp coriander
  • 1/4 tsp cinnamon
  • 1/4 tsp turmeric
  • 1 tbsp oil

Indonesian Peanut Sauce

  • 1 cup peanut butter
  • 1 cup hot water
  • 4 cloves garlic minced
  • 1 jalapeno or habanero, serrano, crushed red pepper flakes, cayenne pepper
  • 2 tbsp soy sauce
  • 1 tbsp ginger minced
  • 1 tbsp brown sugar
  • 1 tbsp lime juice

Instructions
 

Satay Chicken Skewers

  • Cut chicken breast into one inch thick slices. Combine all other ingredients together in a bowl. Add chicken to marinade bowl and let marinate for at least 30 minutes.
  • Stick skewers into each slice of chicken and grill until chicken is charred, about 4 minutes on each side. Set aside and serve with Peanut Sauce.

Indonesian Peanut Sauce

  • Combine all ingredients in a food processor and mix until smooth. Serve with Satay Chicken Skewers.

Notes

  • Marinate the chicken for up to 3 hours for the best and tastiest results! I know I know, sometimes we don’t have 3 hours, so be sure to marinate for at least 30 minutes.
  • If you don’t have a jalapeno on hand for the peanut sauce, grab a serrano or habanero pepper. And if you don’t have any of those, some red chili flakes or cayenne pepper will do the trick too!

Thank you for reading my Satay Chicken Skewers with Indonesian Peanut Sauce recipe, if you decide to try it out tag me on instagram @breakthrukitchen. Be sure to subscribe down below to get notified when I post more recipes like this!

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Chicken Fricasse Classic Recipe

This chicken fricasse is a French recipe that is so moist and so flavorful and is a minimal recipe, so it requires very few ingredients. I love making it to enjoy a simple elegant meal where the flavors of the individual foods I’m eating are able to shine.

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Chicken Fricasse Recipe
Chicken Fricasse
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What do I need to make Chicken Fricasse?

  • Chicken breast. The star of the show.
  • Onion. Adds flavor to the roux.
  • Butter. Partner to flour in the roux.
  • Flour. Partner to butter in the roux.
  • Chicken stock. Creates the sauce.
  • Bay leaf. Adds flavor to the sauce.
  • Celery. Adds flavor to the sauce.
  • Thyme. Adds flavor to the sauce.
  • Parsley. Adds flavor to the sauce.
  • Egg yolk. Part of liaison.
  • Heavy cream. Part of liaison.
  • Lemon juice. Enhances flavors of everything involved.
  • Salt. Enhances flavors of everything involved.
  • Pepper. Enhances flavors of everything involved.
Chicken Fricasse Recipe
Chicken Fricasse
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I love eating it with mashed potatoes, especially ones with some extra flavor like garlic, rosemary, or paremsan. I’d also pair this dish with my Sage Honey Glazed Brussel Sprouts and Apple recipe. These Creamy Cucumbers would also be great! Click here to view my sides recipes.

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More French Recipes.

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Chicken Fricasse Recipe

This chicken fricasse is a French recipe that is so moist and so flavorful and is a minimal recipe, so it requires very few ingredients.
Prep Time 5 mins
Cook Time 35 mins
Course Main Course
Cuisine French

Equipment

  • Large sauce pan
  • Tongs
  • Bowl

Ingredients
  

  • 1 chicken breast
  • 1/2 onion small dice
  • 2 tbsp butter
  • 2 tbsp flour all-purpose
  • 1 cup chicken stock
  • 1 bay leaf
  • 1 piece of celery
  • 1 handful parsley
  • 1/4 tsp thyme
  • 1 egg yolk beaten
  • 1/4 cup heavy cream
  • 1 lemon juiced
  • To taste salt
  • To taste pepper

Instructions
 

  • Cut chicken breast into thin fillets and season both sides with salt and pepper.
  • Melt butter in large sauce pan over low to medium heat. Add chicken and onions and saute lightly so chicken is seared on both sides, but not brown.
  • Add flour to pan and carefully stir until the it has all dissolved. Gradually stir in enough chicken stock to cover the chicken and bring to a simmer, while stirring. Add celery, parsley, thyme, and bay leaf.
  • Cover the pan and reduce to low heat for 30 minutes, or until the chicken is cooked. Combine egg yolk, heavy cream, lemon, salt, and pepper.
  • Remove chicken from pan. Cook the sauce until thick and add egg yolk, heavy cream, lemon, salt, and pepper mixture. Simmer until thick and pour sauce over chicken.

Notes

  • Be sure not to brown the chicken during the searing process. You just want to get the outside of the chicken cooked, but it shouldn’t have much color to it yet.
  • Cook on medium to low heat and stir frequently.

Thank you for reading my Chicken Fricasse recipe, if you decide to try it out tag me on instagram @breakthrukitchen. Be sure to subscribe down below to get notified when I post more recipes like this!

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Gnocchi Traditional Recipe

Gluten FreeDairy FreeVegetarian

Pasta is a beautiful grain, but we all know the best pasta isn’t a grain at all. It’s a potato dumpling. Introducing the gnocchi.

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Gnocchi is a pasta that many of you probably already are acquainted with, but for some of you this may be very big news.

All I’m going to say is, if you have never had gnocchi before or if you have never had homemade gnocchi before, you definitely need to try this recipe.

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Homemade Gnocchi

Gnocchi is probably the easiest pasta to make because it’s just a handful of ingredients and you don’t need any special tool, besides maybe a fork!

What do I need to make gnocchi?

  • Russet potatoes. I’ve never tried this with Yukon potatoes or sweet potatoes but I think it would work just the same! And I just got a great idea for a future recipe😃
  • Egg. As in most recipes, the egg in this one is working as a binder, as well as giving a little yellow tint to our gnocchi.
  • Salt. You already know. Don’t forget this because pasta without salt will ruin a dish.
  • Flour. All purpose is my choice, but you can do this with wheat too.
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What sauce can I eat gnocchi with?

You can eat gnocchi any type of sauce. My absolute favorite has always been a tomato basil sauce but I have yet to perfect that recipe so you won’t find it on the blog! My dad makes it beautifully though.

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Pesto gnocchi

I also love eating gnocchi with pesto sauce. Find my pesto recipe here. I’ve also had some amazing gnocchi alla vodka and alla sorrentina.

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Can you make vegan gnocchi?

Of course you can. All you have to do is substitute the egg and you’re good to go. Find my recipe for eggless gnocchi here.

More Italian Recipes

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Potato Gnocchi Traditional Recipe

Pasta is a beautiful grain, but we all know the best pasta isn’t a grain at all. It’s a potato dumpling. Introducing the gnoccho.
Prep Time 55 mins
Cook Time 5 mins
Total Time 1 hr
Course Main Course
Cuisine Italian
Servings 2 People

Equipment

  • Baking pan
  • Fork
  • Large pot
  • Large spoon

Ingredients
  

  • 4 russet potatoes
  • 1 egg
  • 1 cup flour all-purpose
  • 1 tsp salt

Instructions
 

  • Preheat oven to 350 degrees.
  • Wash potatoes and poke in holes with a fork serveral times. Place potatoes in the oven for 30 minutes or until tender. Set aside to cool.
  • Once cooled, remove the skins from the potatoes. Combine peeled potatoes, salt, and egg and mix by hand.
  • Lightly flour a work surface and place potato mixture. Gently kneed the flour into the mixture until the flour is fully incorporated. Don’t kneed for longer than 1 minute; the dough should be soft and slightly sticky.
  • Divide dough in 4 parts. Working with 1 part at a time, roll dough into one long log about 1 inch in width.
  • Cut dough log into several 1 inch pieces. Roll each piece over the tip of a fork to get texture design. Repeat steps for the remaining dough parts and sprinkle all gnocchi with flour.
  • Heat a large pot with water and bring to a boil. Salt the water at a boil and place gnocchi in the pot. Cook until gnocchi rise to the surface of the water and remove. Enjoy!

Thank you for reading my Gnocchi traditional recipe, if you decide to try it out tag me on instagram @breakthrukitchen. Be sure to subscribe down below to get notified when I post more recipes like this!

Air fryer tortilla chips

Air Fry Tortilla Chips Recipe

Gluten FreeDairy FreeVeganVegetarian

This is the best recipe for crispy and delicious tortilla chips. Air fryer style.

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What do I need to make these tortilla chips?

All you need is corn tortillas, oil, salt, and an air fryer.

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How do I cut tortilla chips?

I cut my tortilla chips into 6, but you can cut them into 4 or 8.

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Which tortillas should I use?

Any brand of corn tortilla will work. This is the brand I always choose.

Corn tortillas

What kind of oil should I use?

Any kind of oil works. I usually use vegetable oil or olive oil.

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Browse More Mexican Recipes

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Air fryer tortilla chips

Air Fry Tortilla Chips Recipe

This is the best recipe for crispy and delicious tortilla chips. Air fryer style. 
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Course Appetizer, Side Dish, Snack
Cuisine Mexican
Servings 2 People

Equipment

  • Knife
  • Brush

Ingredients
  

  • 3 corn tortillas
  • 1 tbsp oil
  • 1 tsp salt

Instructions
 

  • Cut tortilla into chips.
  • Brush both sides of tortilla chips with oil.
  • Season tortilla chips with salt.
  • Lay evenly and flat in air fryer tray making sure no chips are overlapping each other.
  • Cook for 5 minutes at 350 degrees shaking basket every 1-2 minutes.
  • Remove from air fryer, allow to cool, and enjoy.

Thank you for reading my Air Fry Tortilla Chips recipe, if you decide to try it out tag me on instagram @breakthrukitchen. Be sure to subscribe down below to get notified when I post more recipes like this!

Greek Feta Burger Recipe

A delicious way to twist up your traditional burger recipe!

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I’m not one to mess with a good ole staple in American cuisine: the burger. But, sometimes I get tired of eating the same flavors over and over again.

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So, the last time I wanted to make burgers with a twist, I looked in the fridge and saw feta cheese, spinach, tomato, and red onion. That’s when I knew what had to be done next.

Greek Feta Burger

A Greek feta burger.

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I was originally going to make a feta spread on the bun, but that didn’t work out. I tried following some of the tutorials I found on google for melting feta cheese like dissolving it water, etc… all fails.

Therefore, I went ahead and crumbled some feta over my patty. It was delicious regardless, but y’all wait on that feta spread recipe because I am not giving up on that one!

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When it comes to Greek seasoning, this is the one I use:

Greek Seasoning That I Use

You can always make your own, which would be a combination of oregano, onion, garlic, basil, dill, salt, and black pepper.

More Main Dishes

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Greek Feta Burger Recipe

A delicious way to twist up your traditional burger recipe!
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine Mediterranean
Servings 2 People

Equipment

  • 1 pan
  • 1 spatula
  • 1 bowl

Ingredients
  

  • 2 burger buns
  • 1 lbs ground beef
  • 1 egg
  • 1 tsp greek seasoning
  • 1 tsp fresh oregano or dried
  • 1 tbsp fennel seeds
  • To taste salt and pepper
  • 1/2 cup feta cheese
  • 1 handful spinach
  • 1/2 red onion sliced
  • 1 handful cherry tomatoes sliced

Instructions
 

  • Combine the ground beef, egg, Greek seasoning, fresh oregano, fennel seeds, and salt and pepper. Shape into patties and set aside.
  • Cook burgers on a pan over medium high heat until fully cooked through. Set aside.
  • Assemble burgers with bun, patty, feta cheese, spinach, red onion, and tomato. Enjoy!

Thank you for reading my Greek Feta Burger recipe, if you decide to try it out tag me on instagram @breakthrukitchen. Be sure to subscribe down below to get notified when I post more recipes like this!

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Huevos Rancheros

Huevos Rancheros – Rancheros Sauce Recipe

Gluten FreeDairy FreeVegetarian

Huevos rancheros isn’t something I necessarily grew up eating, but it’s a unique and delicious take on everyones favorite meal of the day; breakfast! And if you keep up with Break Thru Kitchen at all, then you know Mexican food is my favorite.

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And this traditional Mexican breakfast dish doesn’t disappoint! It’s made by topping a freshly fried tortilla with refried beans, a sunny side up fried egg, pico de gallo, and a rich and flavorful rancheros sauce.

Huevos Rancheros Homemade
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Why is it called Huevos Rancheros?

The name huevos rancheros translates to ranchers eggs. It was given this name because it is a traditional mid-morning dish in rural Mexican farms.

And while the farmers stick to the authentic recipe, consisting of eggs, tortillas, beans, and salsa, there are many variations of this dish today.

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What do I need to make Huevos Rancheros?

Corn tortilla. The crispy base.

Refried Beans. Gives heartiness and richness to the dish. Find my recipe here.

Eggs. The classic breakfast component.

Pico de Gallo. A fresh, flavorful addition. Find my recipe here.

Rancheros Sauce. Ties it all together.

What can I add to my Huevos Rancheros?

You can add avocado, hot sauce, cheese, lettuce, and so much. I’m giving you the basic recipe today because you will need to master the technique before getting creative.

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Want more breakfast recipes?

Huevos Rancheros – Rancheros Sauce Recipe

Huevos rancheros is a traditional Mexican breakfast dish made by topping a freshly fried tortilla with refried beans, a sunny side up fried egg, pico de gallo, and a rich and flavorful rancheros sauce.
Prep Time25 mins
Total Time25 mins
Course: Breakfast
Cuisine: Mexican
Servings: 1 person

Equipment

  • Frying pan
  • Spatula
  • Fork
  • Spoon
  • Knife

Ingredients

Rancheros Sauce

  • 1 tsp oil
  • ½ tomato diced
  • ½ chipotle pepper in adobo sauce chopped
  • ¼ onion chopped
  • 1 clove garlic minced
  • ¼ tsp paprika
  • ¼ tsp oregano dried
  • ¼ cup water
  • ½ lime juiced

Huevos Rancheros

  • 1 cup frying oil
  • 1 corn tortilla
  • ¼ cup refried beans
  • 1 egg
  • ½ cup pico de gallo

Instructions

Rancheros Sauce

  • Add oil, tomato, chipotle pepper, onion, garlic, paprika, oregano, and lime to a small pan over low to medium heat.
  • Cook for 5 minutes, or until almost all the liquid in the pan evaporates.
  • Add water and cook for 5 more minutes, or until all the liquid evaporates. Set aside.

Huevos Rancheros

  • Add frying oil to a medium pan over low to medium heat. Add corn tortilla to pan and cook until golden brown on both sides. Set aside.
  • Add egg to pan and cook until crispy. Set aside.
  • Assemble huevos rancheros by topping tortilla with refried beans, the fried egg, pico de gallo, and rancheros sauce. Enjoy!

Thank you for reading my Huevos Rancheros recipe, if you decide to try it out tag me on instagram @breakthrukitchen. Be sure to subscribe down below to get notified when I post more recipes like this!

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Cucumber Salad

Creamy Cucumber Salad Dressing Recipe

Gluten FreeVegetarian

Ok I just want to take a moment to acknowledge that before I created this recipe I was really out here eating my cucumbers plain Jane with salt and pepper and the occasional balsamic vinegar.

I’ve tried the smashed cucumber salad too, and it’s delicious, but it just doesn’t fit into my day to day diet.

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But then one day I thought, cucumbers would be delicious in a creamy dressing. And that’s how this cucumber salad came to life. I’ll never eat cucumbers the same again.

This recipe is creamy, satisfying, and incredibly quick to put together.

It’s especially perfect for a hot summer day. Seriously, I’m pretty mad I just discovered this recipe recently and haven’t been eating my cucumbers this way the whole time…

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What do I need to make this recipe?

Cucumbers. Regular cucumbers are my go to but you can use English, Persian, or any type of cucumber you desire.

Sour cream. It’s light, mild, and creamy. What better way to coat your cucumbers?

White vinegar. If you don’t have it on hand, you can substitute it with apple cider vinegar or lemon juice.

Dill. Fresh is best but dried works fine.

Sugar. This contrasts the sourness from the sour cream and vinegar, as well as the saltiness from the salt.

Salt. Never forget it.

Garlic. Fresh minced garlic is ideal but feel free to substitute with powdered garlic if that’s all you have on hand.

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Can I use something other than sour cream?

Sure. Try Greek yogurt or mayonnaise. They both are going to give you a slightly different taste, but the texture is there all the way.

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What cucumbers are best for salads?

The varieties of cucumbers are almost as endless as the types of cucumber salads. Let me give you a guideline for each cucumber and you just be sure to try them all out when you get the chance!

  • Wax-Coated Cucumbers. This is the cucumber that’s most common and found grocery stores. They have a wax covering to help preserve the cucumber and will need to be peeled prior to eating.
  • Garden Cucumbers. Crisp, crunchy, and best fresh from the garden. They lack the wax coating of those purchased at grocery stores so they can be served peeled or unpeeled.
  • English Cucumbers. Also known as European cucumbers. This variety is mild in flavor, almost seedless, and usually 1-2 feet in length. They are typically sold wrapped in plastic to protect their thin skin and there is no need to peel them. These are greenhouse grown and typically on the pricey side.
  • Cocktail Cucumbers. Deliciously crunchy and much smaller than other varieties of cucumbers. They are also more expensive per pound, but there’s no need to peel them.
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Check Out More Of My Cucumber Recipes!

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Cucumber Salad

Creamy Cucumber Salad Dressing Recipe

This recipe is creamy, satisfying, and incredibly quick to put together.
It’s especially perfect for a hot summer day. Seriously, I’m pretty mad I just discovered this recipe recently and haven’t been eating my cucumbers this way the whole time…
Prep Time 5 mins
Course Appetizer, Salad, Side Dish
Cuisine German
Servings 2 people

Equipment

  • Bowl
  • Spoon
  • Cutting board
  • Knife
  • Peeler

Ingredients
  

  • 1 cucumber
  • 2 tbsp sour cream
  • 1 tsp white vinegar
  • 1 tsp minced dill or dried dill
  • ¼ tsp sugar
  • 1 clove garlic minced
  • To taste salt

Instructions
 

  • Wash and peel the cucumbers.
  • Slice the cucumber thin. Place in a bowl and set aside.
  • Combine the rest of the ingredients in a small bowl and mix.
  • Add dressing to cucumbers and mix. Enjoy.
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Thank you for reading my Creamy Cucumber Salad Dressing recipe, if you decide to try it out tag me on instagram @breakthrukitchen. Be sure to subscribe down below to get notified when I post more recipes like this!

Pastelón Traditional Dominican Recipe

Gluten FreeDairy Free

Pastelón is a dish traditionally found in the Dominican Republic and Puerto Rico.

However, just because the recipe is the same doesn’t mean the techniques are.

In a traditional Puerto Rican pastelón recipe, you’ll find that they don’t mash their plantains. Instead of boiling and mashing the plantains, they slice the plantains long ways and fry them.

I’ve actually tried that technique once before and though it was unique in texture and delicious, I prefer the Dominican technique. The plantain is smoother and it holds together a lot easier.

Pastelón is meant to be the Caribbean version of the Italian dish Lasagna. Plantains plays the role of the pasta, beef plays the role of the beef, and mozzarella plays the role of the parmesan and bechamel.

Pastelón
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What do I need to make pastelón?

Ripe plantains. Plantains are practically the straw of the show in this amazing lasagna remix. Make sure they’re nice and ripe!

Ground beef. Whether you choose turkey, beef, pork, or chicken it’s up to you! You could even make this vegan by substituting the beef with lentils, mushrooms, and literally so much more. Pretty much anything ground works.

Onion. Garlic. Green Peppers. Necessary for flavoring the ground beef and for adding a fresh touch.

Mozzarella. Creates the gooey top layer that we all love.

Seasonings. Caribbean flavors are a must in a pastelón!

Butter. Needed to yield smooth, buttery mashed plantains.

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How do I make pastelón?

TRADITIONAL DOMINICAN RECIPE
Add plantains to a large pot of water over high heat.
PASTELÓN TRADITIONAL DOMINICAN RECIPE
When soft, place plantains in a bowl with butter and mash until completely smooth.
PASTELÓN TRADITIONAL DOMINICAN RECIPE
Set aside.
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 TRADITIONAL DOMINICAN RECIPE
Cook onions, garlic, and peppers in a pan over low to medium heat until soft.
TRADITIONAL DOMINICAN RECIPE
Add ground beef and seasonings to pan and cook.
PASTELÓN TRADITIONAL DOMINICAN RECIPE
When almost fully cooked, mix in tomato paste.
PASTELÓN TRADITIONAL DOMINICAN RECIPE
Set aside.
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PASTELÓN TRADITIONAL DOMINICAN RECIPE
Butter a baking dish.
PASTELÓN TRADITIONAL DOMINICAN RECIPE
Add 1/2 plantain mixture into baking dish using a fork to flatten.
PASTELÓN TRADITIONAL DOMINICAN RECIPE
Add beef mixture and flatten.
PASTELÓN TRADITIONAL DOMINICAN RECIPE
Add the rest of the plantain mixture.
PASTELÓN TRADITIONAL DOMINICAN RECIPE
Top with lots of mozzarella cheese.
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PASTELÓN TRADITIONAL DOMINICAN RECIPE
Bake for 20 minutes and 375°.
 TRADITIONAL DOMINICAN RECIPE
Let cool and serve.

Can I make this with green plantains?

This recipe is intended to be made with ripe plantains for the flavor contrast of the sweetness in the plantains and the saltiness in the beef and mozzarella. So, you could definitely make it with green plantains, but I don’t know if you could still call it a traditional pastelón.

Can I make this with the Puerto Rican technique?

Of course you can, and if you’ve already tried my technique I strongly encourage you to try out the other one! Just make sure you add a scrambled egg to your pastelón to make sure the layers stick together. With that addition, you can use my recipe for that technique too!

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Pastelón Recipe

Pastelón is meant to be the Caribbean version of the Italian dish Lasagna. Plantains plays the role of the pasta, beef plays the role of the beef, and mozzarella plays the role of the parmesan and bechamel.
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Main Course
Cuisine Dominican
Servings 4 people

Ingredients
  

  • 4 ripe plantains
  • 1 tbsp butter
  • ½ onion chopped
  • 2 cloves garlic minced
  • ½ green bell pepper chopped
  • 1 lb ground beef
  • 1 sazon packet
  • ¼ tsp adobo
  • ¼ tsp oregano
  • To taste salt and pepper
  • 2 tbsp tomato paste
  • 1 tbsp butter
  • 1 cup mozzarella cheese

Instructions
 

  • Peel plantains and cut in half. Add plantains to a pot of water over high heat until soft.
  • Remove from heat. Place plantains in a bowl with butter and mash until completely smooth. Set aside.
  • Add onions, garlic, and peppers to a pan over low to medium heat. Cook until soft.
  • Add beef and seasonings to the pan and cook.
  • When almost fully cooked, mix in tomato paste. Set aside.
  • Butter a baking dish and add ½ of the plantain mixture. Use a fork to flatten.
  • Add beef mixture to the dish and flatten.
  • Add the rest of the plantain and top with mozzarella cheese.
  • Bake for 20 minutes at 375°.
  • Let cool and serve. Enjoy!

Video

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Thank you for reading my Pastelón recipe, if you decide to try it out tag me on instagram @breakthrukitchen. Be sure to subscribe down below to get notified when I post more recipes like this!

Basil Pesto

Fresh Basil Pesto Recipe

Gluten FreeDairy FreeVeganVegetarian

Pesto is such a heavenly sauce. The sharp garlic mixed with fresh basil, rich Parmesan, and good quality olive oil creates a vibrant combination of flavors that is delicious when eaten with pasta, sandwiches, pizza, and so much more.

Pesto Gnocchi
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What makes it so great?

Well, it’s probably the only renowned pasta sauce that is not cooked. And since it doesn’t touch the stove once, it’s incredibly easy to make.

That being said, since it’s made up of just a handful of ingredients, it’s also easy to mess up the ratios and end up with a not so great pesto.

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What is pesto made of?

Basil. Pesto gets it’s color and aroma from the fresh basil leaves. Basil has the most beautiful smell, it’s almost like therapy. We should change the saying to “stop and smell the Basil” because it really is that fragrant.

Garlic. Make it fresh and you’re set for success.

Pine nuts. These can be pricey, but don’t skip this ingredient. If necessary, substitute with walnuts, cashews, or whatever nut you have on hand.

Olive oil. Make sure you use a good quality one. Since this sauce is not cooked, you really taste every ingredient tenfold.

Salt. This is a no brainer. Season your food y’all! Especially if you’re planning on using it as a pasta sauce. It’s kinda impossible to add salt to pasta sauce once it’s already mixed with the pasta. If you know you know.

Basil Pesto
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How can I spice up pesto?

Just like anything else, too much of anything is bad. So, if you’re looking to change up the flavor profiles in your pesto just get creative! Try an arugula walnut pesto or a spinach cashew pesto! Or try adding cream to this recipe for a creamy, irresistible pesto. The possibilities are endless.

Do I need to use a mortar and pestle?

The short answer is no. For a true, authentic pesto, you will want to get your hands on a mortar and pestle. Using this method for mashing the ingredients together creates a different harmony than throwing everything in a food processor or blended.

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Don’t get me wrong, you’ll get delicious pesto either way. But the flavors are so much stronger when you do it by hand because the fibers in the basil aren’t completely broken apart as they are when processed or blended.

So, you don’t need to use one, but you will get a way stronger pesto if you do. But watch out, if you have never had a pesto mashed by hand the flavors may be too strong for you to handle. No joke. I would say give it a try both ways then move forward with which ever worked better for you.

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Basil Pesto

Fresh Basil Pesto Recipe

Pesto is such a heavenly sauce. The sharp garlic mixed with fresh basil, rich Parmesan, and good quality olive oil creates a vibrant combination of flavors that is delicious when eaten with pasta, sandwiches, pizza, and so much more.
Prep Time 5 mins
Total Time 5 mins
Course Side Dish
Cuisine Italian
Servings 2 people

Equipment

  • 1 mortar and pestle, or food processor/blender

Ingredients
  

  • 1 cup fresh basil
  • 2 cloves garlic
  • 2 tbsp pine nuts
  • 1/2 cup parmesan
  • 1/4 cup olive oil extra virgin
  • To taste salt

Instructions
 

  • Combine all ingredients in mortar and pestle, food processor, or blender, and combine mash, process, or blend until smooth and fully combined.

Thank you for reading my Pita Bread recipe, if you decide to try it out tag me on instagram @breakthrukitchen. Be sure to subscribe down below to get notified when I post more recipes like this!

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Pita Bread

Easy Pita Bread Recipe

Dairy FreeVeganVegetarian

Somewhere between tortillas and naan lies pita bread.

What is pita bread?

Pita bread is a notorious flatbread common in the Mediterranean, the Middle East, and surrounding areas. It’s often enjoyed with hummus and chicken shawarma.

What’s the difference between pita bread, tortillas, and naan?

Well, for starters the ingredients. Naan is made with all the ingredients in this pita bread recipe, plus eggs, yogurt, and butter. Meanwhile, tortillas are made with flour, baking powder, and water. The flavors are different in each one of these breads and that’s why they are all individually unique.

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One thing all these breads have in common though, is that they’re best when eaten freshly made. And where can you really go to find fresh pita bread? Oh yeah, no where! So, the perfect solution is to make them yourself.

Now that may sound a bit overwhelming. But trust me, it’s not hard at all. It just takes a little arm work and some time. Oh yeah and like four ingredients.

Pita Bread Recipe
Homemade Pita Bread
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What do I need to make pita bread?

Flour. I use all purpose in this recipe but feel free to use whole wheat flour, buckwheat flour, spelt flour, or whatever type of flour you have on hand. Go ahead and get creative if you’d like, but to achieve the traditional pita we all know and love, you’re going to want to stick to all-purpose or whole wheat flour.

Oil. I used olive oil, but avocado oil works too. Don’t substitute for any other type of oil, and make sure it’s high quality. This really matters in this recipe.

Salt. Pretty standard component in this recipe and absolutely necessary. Feel free to add more or less depending on how you prefer. What’s listed in the recipe is a standard amount for the quantity yield.

Yeast. Duh. How else are we going to form fluffy pita bread? We need our dough to rise, so yeast is an essential ingredient here. Seriously, you’re going to have to run to the store for a pack of yeast to make this recipe.

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Now let’s make something clear. There’s pita bread, which has a pocket in the middle, and then there’s pocket-less pita, Arabic bread, Syrian bread, Greek pita, and more. What I’m trying to emphasize is that there’s so many variations of this amazing flatbread, so try the different variations and find which one you like most.

Why make pita bread at home?

Well, I already explained how great fresh pita is. If that wasn’t enough convincing then let me just tell you about how much I love this recipe. It’s a simple dough to prepare and yes that I love.

But I enjoy the actual cooking process because if the dough is prepared correctly, then you’ll have inflated pitas on your stove top or in oven, depending on how you decide to cook you pitas. It’s a cool process to watch and definitely gives you that little extra satisfaction knowing that you can make a perfect, pocketed pita bread!

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How do I store extra pita bread?

If you plan on enjoying your pita within 2 days then store it in a air tight container or bag at room temperature. Otherwise, wrap in plastic wrap and freeze until ready to enjoy.

How many pitas does this recipe make?

This recipe make approximately 8 pitas. Feel free to scale the recipe to whatever fits your needs.

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Pita Bread

Easy Pita Bread Recipe

Somewhere between tortillas and naan lies pita bread. One thing all these breads have in common though, is that they’re best when eaten freshly made. And where can you really go to find fresh pita bread? Oh yeah, no where! So, the perfect solution is to make them yourself. Now that may sound a bit overwhelming. But trust me, it’s not hard at all. It just takes a little arm work and some time. Oh yeah and like four ingredients.
Prep Time 1 hr 40 mins
Cook Time 5 mins
Total Time 1 hr 45 mins
Course Appetizer, Side Dish
Cuisine Mediterranean
Servings 4 people

Equipment

  • 1 large bowl
  • 1 wooden spoon
  • 1 rolling pin
  • 1 skillet, or heavy duty pan
  • 1 baking stone, or baking pan

Ingredients
  

  • 2 tsp dry active yeast or 1 packet dry active yeast
  • 1 cup warm water
  • 2 – 2 ½ cups all-purpose flour
  • 1 ½ tbsp olive oil
  • 1 ½ tsp salt

Instructions
 

  • In a large bowl, combine yeast, water, and 1 cup flour. Mix until combined and set aside for 10 minutes
  • Add salt, 1 tbsp oil, and 1 cup flour. Mix until combined and add the remaining flour, if necessary, in small doses until the dough is not sticky nor dry.
  • Kneed dough for 5 minutes, or until the dough is smooth.
  • Place in bowl with remaining oil and cover. Let sit in a warm place until the dough has doubled in size, approximately 1 hour.
  • Remove dough from bowl and roll out into a log. Cut log into 8 pieces and let rest for 15 minutes.
  • Roll each piece into a circle and let rest for 5 minutes.
  • Using a rolling pin, roll each piece into round flatbread's about 1/2 thick.
  • Bake on stone or pan at 475 for 3 minutes, flipping once. Or, cook on skillet or pan on medium heat for 3 minutes, flipping once.

Notes

  • If you plan on enjoying your pita within 2 days then store it in a air tight container or bag at room temperature. Otherwise, wrap in plastic wrap and freeze until ready to enjoy.
  • This recipe make approximately 8 pitas. Feel free to scale the recipe to whatever fits your needs.

Thank you for reading my Pita Bread recipe, if you decide to try it out tag me on instagram @breakthrukitchen. Be sure to subscribe down below to get notified when I post more recipes like this!

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Tres leches cake

Tres Leches Cake Recipe

Tres leches is a notoriously delicious cake. And though very famous, it’s still unknown exactly where it came from.

While there are several stories that are floated around, most agree that the mass production of canned milk and sugar by companies like Nestlé in Nicaragua and Mexico leading up to the World Wars played an important role in the creation and popularization of tres leches cake.

Especially during the wars and Great Depression when food options were more limited, soaking cake in milk was a creative and inexpensive way to repurpose it as a special treat in difficult times

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What is Tres Leches?

It’s simply a sponge cake soaked in three different kinds of milk, and topped with whipped cream and fresh fruit. And given the name, it’s no surprise that this is a very popular cake in Latin cultures. It literally translates to “three milks” in Spanish.

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What are the three milks?

The three milks are condensed milk, evaporated milk, and whole milk. They make the cake sweat, moist, and light. Each bite is like a delicate, spongey cloud. And no I’m not exaggerating.

Tres Leches

Before I ever had tres leches, I kinda thought it was over-hyped. But i remember the first time I ever tried it, and I was stunned. It gave me tiramisu vibes with the soaked cake, but it carried it’s own uniqueness.

It doesn’t have any bitter contrast in flavors like tiramisu has, but it does have a lightness to it, that doesn’t make you want to stop eating it. Like, it’s not overly sweet or rich to the point where it’d be painful to finish one slice. This is the type of cake that makes you want more.

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The frosting

A big factor in the lightness of this cake is the frosting. It’s a light, mildly sweet whipped cream frosting that works excellent with soaked cake. Top it with fresh fruit and you’ve got yourself an A+ cake right there.

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Will all that milk fit into my cake?

It may not seem like it will, but the cake will soak up every last drop of milk. Just pour slowly and evenly along the entire cake, and don’t forget the edges! And click here to see a recipe for an alcohol soaked tres leches!

How long can I store this cake?

Store for up to 4 days in the fridge.

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tres leches cake

Tres Leches Cake Recipe

Tres leches is a notoriously delicious cake. It's simply a sponge cake soaked in three different kinds of milk, and topped with whipped cream and fresh fruit.
Prep Time 20 mins
Cook Time 25 mins
Chill Time 1 hr
Total Time 1 hr 45 mins
Course Dessert
Cuisine Mexican
Servings 8 people

Equipment

  • Baking dish
  • 4 bowls
  • Whisk
  • Electric hand mixer
  • Spoon
  • Spatula
  • Pouring cup
  • Knife

Ingredients
  

  • 2/3 cup all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 3 eggs (separated)
  • 1 cup sugar
  • ¼ cup milk or water
  • 1 tsp vanilla extract
  • 1 can evaporated milk
  • 1 can condensed milk
  • ¼ cup whole milk
  • 1 cup heavy whipping cream
  • 1 tbsp sugar
  • 1 tbsp butter
  • 1 cup strawberries

Instructions
 

  • Combine flour, baking powder, and salt in a bowl. Set aside.
  • Combine egg whites with 3/4 cup of sugar and mix with electric mixture until stiff peaks are formed. Add vanilla extract, mix, and set aside.
  • Combine egg yolks and 1/4 cup of sugar and mix with a whisk until it turns light brown.
  • Add egg yolk mixture to dry mixture and mix until well combined.
  • Fold egg white mixture into the bowl.
  • Add milk or water and mix until fully combined. Set aside for baking.
  • Butter the baking dish.
  • Pour mixture into baking dish and bake for 25 minutes at 350°.
  • Remove from oven and allow to cool.
  • Using a knife, cut along the edges to remove cake from dish.
  • Clean dish and return cake to dish.
  • Poke several holes all around the cake using a fork.
  • Combine condensed milk, evaporated milk, and whole in a pouring cup.
  • Slowly pour entire mixture onto the cake. Set aside.
  • In a bowl, combine heavy whipping cream and sugar and mix with an electric hand mixture until thick peaks form.
  • Top the cake with whipped cream and enjoy!

Video

Notes

  • Fold the egg white mixture into the rest of the ingredients to avoid removing all the air whipped into the egg white mixture.
  • Pour the milk into the cake slowly and evenly, and don’t forget the edges!
  • Once baked and cooled, be sure to remove the cake from the baking dish to make it easier to remove later during serving.

Thank you for reading my Tres Leches recipe, if you decide to try it out tag me on instagram @breakthrukitchen. Be sure to subscribe down below to get notified when I post more recipes like this!

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pico de gallo

Pico De Gallo Salsa Fresca Recipe

Gluten FreeDairy FreeVeganVegetarian

Pico de gallo, also known as salsa fresca, is one of my favorite sides when enjoying a classic Mexican dish. The flavors are fresh and balanced, and it adds a spunk of flavor to tacos, quesadillas, and even tortilla chips.

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What is Pico De Gallo?

Pico de gallo translates to “beak of rooster” in Spanish. It was given this name because originally people would eat it by pinching the ingredients between their thumb and index finger. And this hand gesture looks similar to the beak of a rooster.

Nowadays, we eat salsa fresco with tortilla chips, but back in the day they had their own way of doing things.

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What’s the difference between pico de gallo and salsa?

Let me put it this way, pico de gallo is a type of salsa, but salsa is not pico de gallo. Pico de gallo is a fresh, uncooked mixture that is chunkier in consistency. You can visibly see each chopped up ingredient in it. Meanwhile, salsa is cooked and a thinner consistency. Salsa can be left chunky or pureed, but it has more liquid regardless.

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Another thing is, the ingredients for salsa are interchangeable. You’ll find a variety of recipes making salsa with all types of different chiles and vegetables. Meanwhile, the ingredients for a this recipe are fairly consistent.

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Pico De Gallo
Pico De Gallo

So what makes this recipe different?

Well, remember earlier when I mentioned that this is a fully uncooked recipe? Well, there’s going to be a tiny bit of cooking in my recipe. Instead of chopping up raw tomatoes, with the guts and all that involved, we are going to be making tomato concasse.

What’s that you may ask? Well it’s French for “crushing” and refers to a cooking technique that involves scoring, boiling, and peeling. Once peeled, the seeds are removed to eliminate any bitter tastes, and then the tomato is diced. And what you’re left with is a perfect tomato that’s ready to be enjoyed raw.

Check out my video recipe down below for a full guide on this recipe!

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Then just add the classics…

You know, red onion, garlic, jalapeno, cilantro, etc… you get the idea. Salsa fresca is a true classic, so messing around with these ingredients isn’t recommended. However, this doesn’t mean we can’t add some extra ones…

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I like adding tomato juice to the mix because I prefer my salsa to have some liquid to it. And I don’t want to add an unreasonable amount of lime juice, so I add more tomato flavor to the dish! Adding tomato juice really changed the game for me, so definitely give this a try. I also add a bit of olive oil to balance the flavors.

Lastly, one ingredient I don’t want you to forget is cumin. It adds a layer of warmth to the salsa fresco. But be careful, it’s easy to go overboard with the cumin! And if you’re making this one ahead of time, the longer the flavors sit together, the stronger the cumin flavor will be. Be use to use it sparingly, but do not skip it!

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More Mexican Recipes

Pico De Gallo

Pico De Gallo Salsa Fresca Recipe

Pico de gallo is one of my favorite sides when enjoying a classic Mexican dish. The flavors are fresh and balanced, and it adds a spunk of flavor to tacos, quesadillas, and even tortilla chips.
Prep Time 20 mins
Cook Time 5 mins
Total Time 25 mins
Course Appetizer, Side Dish
Cuisine Mexican
Servings 4 people
Calories 20 kcal

Equipment

  • Pot
  • Slotted spoon
  • Knife
  • Mixing bowl
  • Mixing spoon

Ingredients
  

  • 2 tomatoes
  • 1 clove garlic minced
  • 1 tbsp cilantro minced
  • ½ red onion finely diced
  • ½ jalapeno finely diced
  • ½ lime juiced
  • ¼ cup tomato juice
  • 1 tbsp olive oil
  • ½ tsp cumin
  • To taste salt and pepper

Instructions
 

  • Fill pot with water and bring to boil
  • Score the tomatoes with a knife by cutting an X on the bottom side.
  • Place the tomato on slotted spoon, and place into boiling water for 30 seconds.
  • Remove tomato from water and place onto cutting board.
  • Use knife to pull back the skin from the X marked earlier.
  • Onced peeled, remove guts and seeds and then finely chop.
  • Add chopped tomatoes and the rest of the listed ingredients to bowl. Enjoy!

Video

Notes

  • You don’t have to use all of the red onion or jalapeno listed. If you’re not a fan of onion, or don’t care for spicy foods, then use these ingredients minimally as adding the quantity listed in the recipe may not work for you. Add a little at a time and taste as you go. 
  • Scoring the tomatoes before boiling them makes peeling them later way easier. Don’t skip this step.
  • Using the tomato concasse technique ensures that any bitter flavors in the tomato don’t make it to our pico de gallo. Don’t skip this step.
  • Cumin is completely optional but highly recommended. Taste as you go to avoid adding too much, but do remember that the flavors strengthen as they sit. 
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Thank you for reading my Pico De Gallo recipe, if you decide to try it out tag me on instagram @breakthrukitchen. Be sure to subscribe to get notified when I post more recipes like this!

Rice And Peas

Jamaican Rice And Pigeon Peas Recipe

Dairy FreeVeganVegetarian

This classic Caribbean style rice and pigeon peas recipe is so simple and satisfying, it’ll easily become one of your favorite rice dishes.

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Rice and peas is usually made with red kidney beans, but they can be substituted with literally any bean. So, for this is the variation of the recipe I chose pigeon peas. This alternative is referred to as gungo rice and peas.

The rice is cooked in creamy coconut milk and the pigeon peas are soft and spiced from the allspice, thyme, and ginger. It’s really just a perfect combination.

Rice And Pigeon Peas Caribbean Style With Vegan Brown Stew Chicken, Steamed Cabbage, & Okra.
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Dried or canned beans?

Above all, I always try to use dry beans over canned beans. Here’s why:

“Bisphenols are used in aluminum can linings to reduce corrosion. One bisphenol, BPA, has all the molecular characteristics of an obesogen, a term coined in 2006 to describe chemicals that potentially make us fatter. It enlarges fat cells, disrupts a protein that protects the heart called adiponectin, and functions as a synthetic estrogen. The latter means it can have sex-specific effects on growth and narrow the coronary arteries, increasing risk for coronary artery disease. Studies have shown you can reduce BPA levels by as much as two-thirds by avoiding canned foods – in just a few days’ time,” The Guardian.

For that reason I choose to steer far far away from canned foods. But I’m human too and I understand that sometimes there just is no time. That is to say, everything in moderation.

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Rice And Peas
Rice And Peas

How do you cook dried beans?

Firstly, I put 1/4 cup of dried pigeon peas in a bowl and added water. Secondly, I let the beans soak for 8 hours. I returned to 1/2 cup of soaked pigeon peas and yellowish water.

At this point, I fill large pot with the beans and 2 cups of water. I cook the beans for about an hour, or until they’re soft. After that, I add the rice. If after you put your rice in the pot there is not enough liquid to just cover the rice, then add however much water is necessary.

Traditionally, this recipe calls for a scotch bonnet pepper but since I cannot find one where I am located I used a piece of a red chili pepper. I have also used a jalapeno before in this recipe and it works well too.

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Rice Ans Pigeon Peas With Vegan Brown Stew Chicken
Rice Ans Pigeon Peas With Vegan Brown Stew Chicken

What do I eat rice and pigeon peas with?

My favorite thing to pair it with is brown stew chicken, but it works very well with jerk chicken and curry chicken. To sum it up, it’s a Jamaican staple, so be sure to serve with a classic Caribbean meat dish.

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Rice And Peas

Jamaican Rice And Pigeon Peas Recipe

This classic Caribbean style rice and pigeon pea recipe is so simple and satisfying, it'll easily become one of your favorite rice dishes.
Course Main Course, Side Dish
Cuisine Jamaican
Calories 378 kcal

Ingredients
  

  • 2 tbsp vegetable oil
  • cup rice
  • ½ cup pigeon peas
  • 1 can coconut milk
  • 2 cups water
  • ½ onion chopped
  • 1 tbsp ginger minced
  • 2 cloves garlic minced
  • 1 tsp thyme
  • to taste tsp salt and pepper
  • 1 tsp allspice
  • 1 scotch bonnet pepper or chili pepper

Instructions
 

  • Add oil to a pot over low to medium heat.
  • Add onions, garlic, and ginger and cook until translucent.
  • Add thyme, black pepper, and allspice and cook for a few minutes until fragrant.
  • Add pigeon peas, coconut milk, water, and salt and bring to a boil.
  • Cook on low heat while covered for about 30 minutes.
  • Add washed rice and stir. At this point you can taste for any further seasonings.
  • Cover with a lid, bring to a boil, and simmer for 25 minutes.
  • Allow rice to sit off the stove for another 15 minutes.
  • Once cooled, use a fork to fluff up the rice and serve.

Thank you for reading my recipe. If you decide to try making Jamaican rice and peas be sure to tag me on instagram @breakthrukitchen. Be sure to subscribe down below to get notified when I post more recipes like this!

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Vegan Crab Cakes

Crabless Cakes With Spicy Remoulade Sauce Recipe

Dairy FreeVeganVegetarian

Crab cakes are one of my favorite seafood dishes. Especially when paired with a perfectly spicy remoulade sauce. Yum! But have you ever tried crabless cakes?

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Ok, hear me out. Though amazing, the thing about crab cakes is that they aren’t very cheap to make… For example, 1 pound of crab would run you about $20.

And the alternative?

Well, that would either be lower quality crab (which is still going to cost you about $10/lb) or imitation crab.

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Imitation crab is fairly cheap (about $6/lb), since it’s a highly processed food made by combining minced fish with starch, egg whites, sugar, salt and additives to mimic the flavor, color and texture of real crab meat.

Now, that’s definitely an option. But, I wanted to go in a different direction. In short, I wanted to make crabless crab cakes, or crabless cakes if you will.

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What else can I use?

I created a recipe using a key ingredient that’s cheaper than good quality crab, low quality crab, and even imitation crab. Drum roll please… Heart of palm.

Heart of palm costs about $2/lb and they’re the perfect plant-based alternative for crab because of their meaty texture.

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What is heart of palm?

Heart of palm is a vegetable harvested from the inner core and growing bud of certain palm trees like the coconut, juçara, açaí palm, and peach palm.

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But, the best part about heart of palms is how nutritious they are. For instance, they are cholesterol-free and contain nutrients like iron, Vitamin C, magnesium and folate.

However, heart of palm doesn’t play the crab role alone in this recipe.

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What else plays the crab?

Artichoke hearts! The combination of the two work impressively well as crab.

Now, heart of palm and artichoke hearts are going to be the star of the show, keep that in mind when dicing them. For example, if you like a chunkier crab cake then dice large chunks. Meanwhile, if you want a smoother crab cake then dice small chunks and then mash a few with fork.

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Crabless Cakes

Is this a healthier alternative?

Yes, it certainly is. The nutritional benefits come with a warning though. Since heart of palm and artichoke hearts are canned vegetables, they are extremely high in sodium.

It’s important to rinse them thoroughly once you remove them from the brine to reduce the sodium. Especially since you’ll probably be adding even more sodium of some kind when preparing the crab cakes.

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What else goes into the crab cakes?

Chickpea flour and crushed crackers work as the binding agents in this recipe. If you don’t have crackers, bread crumbs or panko work great too.

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Meanwhile, mayonnaise, mustard, worcestershire sauce, salt, old bay, and parsley are all the ingredients necessary for flavoring the crab cakes.

And the spicy remoudlade sauce?

The spicy remoulade sauce is made with mayonnaise, dijon mustard, lemon juice, lemon zest, hot sauce, capers, and garlic.

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If you don’t want your sauce to be spicy then just omit the hot sauce!

These plant based crab cakes are made with simple ingredients, and they’re so simple to make. Above all, each bite delivers a crispy, flaky break thru of flavor.

In conclusion, for more tips on making the perfect crabless cakes click here.

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