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?
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!
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
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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!
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!
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.
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.
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!
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.
Check out my video for a more detailed description of this Mango Habanero Chicken Wings Recipe.
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!
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!
1jalapeno or habanero, serrano, crushed red pepper flakes, cayenne pepper
2tbspsoy sauce
1tbspgingerminced
1tbspbrown sugar
1tbsplime 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!
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
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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.
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!
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.
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!
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!
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.
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!
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.
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 Time25mins
Total Time25mins
Course: Breakfast
Cuisine: Mexican
Servings: 1person
Equipment
Frying pan
Spatula
Fork
Spoon
Knife
Ingredients
Rancheros Sauce
1tspoil
½tomatodiced
½chipotle pepper in adobo saucechopped
¼onionchopped
1clovegarlicminced
¼tsppaprika
¼tsporeganodried
¼cupwater
½limejuiced
Huevos Rancheros
1cupfrying oil
1corn tortilla
¼cuprefried beans
1egg
½cuppico 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!
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.
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…
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 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?
Add plantains to a large pot of water over high heat. When soft, place plantains in a bowl with butter and mash until completely smooth. Set aside.
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Cook onions, garlic, and peppers in a pan over low to medium heat until soft. Add ground beef and seasonings to pan and cook. When almost fully cooked, mix in tomato paste. Set aside.
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Butter a baking dish. Add 1/2 plantain mixture into baking dish using a fork to flatten. Add beef mixture and flatten. Add the rest of the plantain mixture. Top with lots of mozzarella cheese.
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Bake for 20 minutes and 375°. 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.
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!
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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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.
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!
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.
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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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.
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!
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 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.
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!
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
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!
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.
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!
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
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
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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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.
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!
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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Crabless Cakes With Spicy Remoulade Sauce
These plant based crab cakes are made with simple ingredients, and they're simply delicious. Each bite delivers a crispy, flaky break thru of flavor.
Combine artichoke hearts, heart of palm, chickpea flour, crushed crackers, mayonnaise, old bay, Worcestershire sauce, mustard, parsley, and salt in a bowl and mix until well combined.
Using your hands, shape the crab cakes into desired shape and size and place onto an aluminum lined pan.
Cover pan and place in freezer for 30 minutes. This way the crab cakes will hold their shape better when frying.
Fill a bowl with all-purpose flour.
Remove pan from freezer and dip each crab cake into flour.
Heat a frying pan to low to medium heat and add frying oil and butter.
Cook until the crab cakes become golden brown on each side, using tongs to flip.
Remove from pan and place onto a paper towel lined plate to soak up any excess oil.
Allow to cool and serve with remoulade sauce.
Spicy Remoulade Sauce
Combine all ingredients and mix until well combined.
Cover and chill.
Serve with crabless cakes.
Notes
For extra crispness, broil the crab cakes after frying for about 5 minutes.
If you want to keep this recipe strictly plant based, substitute the egg for a flax egg and use vegan mayonnaise, Worcestershire sauce, and butter.
For the best flavor, fry with butter and oil.
If you have access to one, use a food processor to blend together your remoulade sauce.
For an authentic Maryland crabless cake, use crackers. If you can’t get your hands on crackers then breadcrumbs or panko work well too.
Thank you for reading my recipe. If you decide to try making crabless cakes at home be sure to tag me on instagram @breakthrukitchen so I can see! Be sure to subscribe down below to get notified when I post more recipes like this!
Pancakes are the epitome of American breakfast comfort food. But were they just randomly invented in a diner or something?
Well, not really, they’re dated to around 30,000 years ago during the Stone Age… I mean, they’re obviously pretty good since the recipe has been carried on since the stone age.
What makes this recipe different?
If you’re here right now, I can only assume you’re surfing the web for the perfect pancake recipe. Spoiler alert, you’ve landed on it.
This pancake recipe is superior to the rest of the pancake recipes because it is egg-less and dairy-free. Now I know what you’re thinking, how could a pancake work with no eggs or milk? Well, that’s where our plant-based alternatives come in
Flax seeds, whole
Instead of throwing in an egg into the batter, we will be throwing in a flax egg. If you’re not familiar with flax eggs, it’s essentially flax seeds ground up into a powder mixed with warm water. After a few minutes, this mixture becomes coagulated similarly to an egg.
Fresh Oat Milk
And so what about dairy? You guessed it, we will be using a plant-based milk alternative. Oat milk, hemp milk, almond milk, cashew milk, soy milk, coconut milk, rice milk, flax milk, pea milk… The list goes on. You have a variety of milks to choose from for this recipe, but I choose oat milk because that’s what I regularly drink in my house.
So, there you have it. This recipe is different because there’s no guilt in indulging in a tall stack of these fluffy pancakes.
Can’t I just use eggs and dairy milk?
Sure, if you don’t have flax eggs or plant-based milks on hand, or maybe you’re not a plant-based eater then there’s other options for you. Go ahead and replace the flax egg for 1 chicken egg and replace 1 cup of plant-based milk with 1 cup of dairy milk. Follow the recpe the exact same way.
Can’t I just buy syrup from the store?
Of course you could, just how you could buy pancake mix from the store. But where is the fun in that?
Besides that, you’ll know exactly what’s going into your foods as opposed to reading the long list of ingredients on the back of your favorite pancake syrup.
This brown sugar syrup recipe is a great replacement for the stuff sold at the supermarket since it is just 2 ingredients. And guess what they are? You got it! Water and sugar. Plain and simple, but very sweet!
Vegan Fluffy Pancakes With Brown Sugar Pancake Syrup.
What else can I top my pancakes with?
If syrup is just too sweet for you then try some other mildy sweet options like fresh fruit, honey, agave, whipped cream, or a fruit compote.
If you’re looking for something else to top your pancakes with other than old school syrup, then try nutella, ice cream, caramel, fruit flavored syrup, nut butter, or chocolate chips.
And if you’re looking for toppings that aren’t sweet at all, then try nuts, butter, bacon, fried eggs, sausage, salsa, or fried chicken.
Can I add my toppings into the batter?
Of course. Add things like blueberries, nuts, and chocolate chips right into the batter. To add nutella, caramel, or nut butter filling, pour half of the desired batter into the non-stick pan, pour your filling in the middle of the pancake, and pour the other half of the desired batter over the pancake. Flip as you normally would and serve.
How do I know when to flip the pancakes?
The pancakes are ready to be flipped when you can visibly see bubbles forming in the center and around the edges of the pancake. You will also be able to see the edges of the pancake discolor from the original batter color. The batter should not be runny when the pancake is flipped.
How many pancakes does this recipe make?
This pancake recipe yields 8 pancakes, so if you don’t plan on using all the batter at once, you can either cut the recipe in half, store the pancake mix in the fridge up to 2-4 days, or store the cooked pancakes in a zip lock bag to freeze for up to 2 months.
Meanwhile, the syrup recipe yields 1/2 cup of syrup which you can keep in an airtight container in the refrigerator for up to 1 month.
Fluffy Pancakes With Brown Sugar Syrup Recipe
Pancakes are the epitome of American breakfast comfort food. This recipe is egg-less and dairy-free, so there’s not guilt in indulging in a tall stack off these fluffy pancakes.
Using a spoon, combine flour, baking powder, baking soda, and salt in a bowl. Set aside.
Mix ground flax seeds and warm water in a bowl with a spoon and set aside for a couple minutes to coagulate.
In a separate bowl, add melted butter, sugar, flax mixture, milk, and vanilla extract and mix with spoon. Set aside.
Add the dry mixture to the wet mixture and mix until just combined. Set aside.
Over medium heat, pour ¼ of the pancake mixture to non-stick pan.
Cook until bubbles have formed on top of the pancake and the edges have discolored from the original batter color to flip.
Wait until the pancake has completely puffed down after the flip to transfer to a plate and assemble stacks.
Brown Sugar Syrup
Combine sugar and water to a small pot over low to medium heat.
Stir the mixture with a spoon until it starts to bubble.
Once the mixture is bubbling, about 20 minutes, remove from heat and cool.
Once cooled to room-temperature, pour over stacked pancakes. Enjoy!
Notes
This pancake recipe yields 8 pancakes, so if you don’t plan on using all the batter at once, you can either cut the recipe in half, store the pancake mix in the fridge up to 2-4 days, or store the cooked pancakes in a zip lock bag to freeze for up to 2 months.
Meanwhile, the syrup recipe yields 1/2 cup of syrup which you can keep in an airtight container in the refrigerator for up to 1 month.
The pancakes are ready to be flipped when you can visibly see bubbles forming in the center and around the edges of the pancake. You will also be able to see the edges of the pancake discolor from the original batter color. The batter should not be runny when the pancake is flipped.
If you don’t have flax eggs or plant-based milks on hand, or maybe you’re not a plant-based eater then there’s other options for you. Go ahead and replace the flax egg for 1 chicken egg and replace 1 cup of plant-based milk with 1 cup of dairy milk. Follow the recpe the exact same way.
To make a dry pancake mix, combine flour, baking soda, baking powder, salt, sugar, and flax seed. When ready to use, combine that mixture with water, butter, vanilla extract, and milk.
Thank you for reading my 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!
Chunky avocado mixed with sour lime and crunchy fresh vegetables are the key ingredients to the infamous guacamole that we all know and love.
However, have you ever considered spicing things up a bit? Maybe by adding in some ripe mango?
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Why add mango?
Guacamole is something I personally can’t get enough of. I put it on everything.
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That being said, it is possible to get tired of a good thing. You know, when I made this recipe I had simply eaten too much regular guacamole. I (somehow) grew tired of it. Even good things get old after a while…
You know, kinda like when you eat that one type of cereal for a few months and before you know it, you just can’t take it ANYMORE. Everything in moderation, right?
So, to switch things up for my palette, I tried making guacamole with some different ingredients; like mangoes.
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Is this better than regular guac?
Traditional guacamole is pretty hard to beat, so I don’t want to put these two in an unfair competition. The guacamole we all know and love is one of a kind, and unmatchable.
Nonetheless, this is a heck of a good alternative for when you’re just tired of regular old guacamole.
This is a sweet twist on the traditional recipe.
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What can I eat guacamole with?
This guacamole makes a delicious topping for tacos and quesadillas, or even as dip for your favorite tortilla chips. Add it to your meals and enjoy as a delicious side, throw it on top of some toast for breakfast, use it for deviled eggs… The possibilities are endless. It fits perfectly into most Hispanic and Spanish meals, so be sure not to forget it when making rice and beans or paella.
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Sweet And Savory Mango Guacamole Recipe
Sweet and savory is the best way I can describe this guacamole. Chunky avocado mixed with the sour lime, the crunch from the fresh vegetables, and the ripe mango creates a sweet twist on traditional guacamole.
Finely chop onion, garlic, and jalapeno pepper and add to bowl.
Squeeze one half of lime juice into the bowl and mix.
Add avocado to bowl and use fork to mush avocado to preferred consistency. Add diced mango and mix.
Dice mango and add to bowl.
Squeeze other half of lime to bowl. Mix.
Chop one handful of cilantro and add to bowl. Mix.
Add cayenne pepper and season with salt to taste.
Thank you for reading my 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!
Tiramisu is a dessert that no one can resist, even the people who don’t necessarily have a sweet tooth. And that’s what makes this recipe perfect; the flavors work heavenly together. The crisp ladyfinger biscuits, bitter coffee, toasted rum, and sweet mascarpone create a beautiful symphony of flavors that I personally can’t get enough of.
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What is Tiramisu?
The name itself, tiramisu, translates to “pick me up” in Italian. This refers to the two caffeinated ingredients that are present in the dessert: espresso and cocoa.
Tiramisu is a coffee flavored Italian dessert. It is made by dipping ladyfingers in coffee and rum, layering a whipped mixture of mascarpone cheese, eggs, and sugar, and topped with a thin layer of cocoa powder.
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It’s said that it originated in Veneto, the northeastern region of Italy, in early 1970s at the restaurant Le Beccherie in Treviso.
So, unlike sfogliatelle which were invented in the 17th century or cannoli which were invented somewhere between 827-1091 AD , tiramisu isn’t one most sacred of Italian desserts. It wasn’t introduced into American restaurants until the 1980s.
That being said, it has never gone away. It would be nearly impossible to find an Italian restaurant that doesn’t (rightfully) have tiramisu on the menu for dessert.
Now, although tiramisu is a classic recipe, it doesn’t mean it’s extremely hard to make. Actually, it only takes a couple of ingredients.
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Mascarpone, egg yolk, & sugar
The creamy filling that goes in between the layers of soaked ladyfingers is a mixture of mascarpone, egg yolk, and sugar. Just like the ladyfingers or coffee, mascarpone cheese is one of the ingredients you cannot leave out of this recipe. It has a similar texture to cream cheese, sour cream, ricotta, and whipped cream, yet it is so incredible different from them all.
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Mascarpone is an Italian soft cheese made from cream. It’s American counterpart is, not surprisingly, cream cheese. But trust and believe that these are very different things. While similar in look and application, American cream cheese is firmer and has a stronger taste than its Italian counterpart. Mascarpone has a looser, velvety texture, and mildly sweet flavor.
In short, mascarpone cheese is way less tangy than the stuff you put on your bagel. If you can’t get your hands on any, try any of the ingredients with similar textures listed above.
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The ladyfingers
Ladyfingers are sweet, light, dry, egg-based, sponge biscuits. They are called ladyfingers because they are kinda shaped like fingers and they are notorious for being an essential ingredient in tiramisu. Ladyfingers can be eaten as is, but they really shine in recipes where they are soaked in a syrup or other liquid. So, without a shadow of a doubt, this is the kind of cookie that goes great in tiramisus. Find my full recipe for ladyfingers here.
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Coffee
Since this is a coffee flavored dessert, you want to make sure you are using good quality coffee. I used espresso coffee from an actual espresso machine, but a stove top espresso maker works well too. And if you can’t get your hands on either, just make sure you’re using a good quality coffee brand.
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Rum
The best rum for tiramisu is dark rum. Light rum has the same sweet but subtle flavor as dark rum. It even has just as much alcohol by volume as dark rum. So, what’s the difference and why should you use dark? Well, dark rum isn’t filtered and bottled right after being distilled. Instead they are aged in charred oak or wooden barrels for a period of time, and this is where they end up developing a darker color and a bolder flavor.
In short, to make the most flavorful tiramisu you’re going to want to use dark rum.
And those are all the ingredients you will need to make a traditional Italian tiramisu. Check out my video recipe below.
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Traditional Italian Tiramisu Recipe
Tiramisu is a dessert that no one can resist, even the people who don't necessarily have a sweet tooth. And that's what makes this recipe perfect; the flavors work heavenly together. The crisp ladyfinger biscuits, bitter coffee, toasted rum, and sweet mascarpone create a beautiful symphony if flavors that I personally can't get enough of.
