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!

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!

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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Traditional Italian Tiramisu Recipe

Vegetarian

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.
Prep Time 30 mins
Chill Time 4 mins
Total Time 4 hrs 30 mins
Course Dessert
Cuisine Italian
Servings 4 people
Calories 557 kcal

Equipment

  • Double boiler
  • Baking dish
  • 2 bowls
  • Whisk
  • Hand mixer
  • Spoon
  • Spatula
  • Sifter

Ingredients
  

  • 12 ladyfingers
  • 2 egg yolks
  • 1/4 cup brown sugar
  • 1 cup mascarpone
  • 3 tbsp dark rum
  • 1/2 cup espresso coffee
  • 1 tbsp cocoa powder

Instructions
 

  • Whisk egg yolks and sugar over double boiler over low heat until thick.
  • Add mascarpone and 1 tbsp dark rum to bowl and whip with hand mixer until thick.
  • Combine whipped mascarpone with egg and sugar mixture. Set aside.
  • Using spoon, mix 2 tbsp dark rum with espresso coffee in a bowl. Set aside.
  • To assemble, dip ladyfingers into coffee and rum mixture and place onto baking dish. Use spatula to spread half of the mascarpone mixture over the ladyfingers. Repeat for the next layer. Sift cocoa powder over tiramisu.
  • Place tiramisu in refrigerator for at least 4 hours.

Video

Notes

  • Make sure your double boiler is over low heat when whisking the eggs and sugar. This will help you avoid scrambling the eggs.
  • Espresso coffee is the best coffee for this dessert recipe, so if you can’t get your hands on an espresso maker try to use high quality coffee.
  • Use dark rum for deeper flavor in your tiramisu.
  • Chill for at least 4 hours for best results. 

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!

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LadyFinger Savoiardi Biscuits Recipe

Dairy FreeVegetarian

Calling all home bakers! Ladyfingers are simply a dessert you need to know how to make. These classic ladyfinger biscuits are quick and simple to make at home. And yes, of course you could go to that nice Italian store that sells the pricey imported cookies, but where’s the fun in that?

Now, keep in mind that homemade ladyfingers are not the same as store bought ones. The commercial savoiardi biscuit tends to be more crisp and firm than the homemade ladyfingers, which are more soft and pliable.

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What are Ladyfinger biscuits?

Ladyfingers are sweet, light, dry, egg-based, sponge biscuits. They are called ladyfingers because they are kinda shaped like fingers. They are notorious for being an essential ingredient in the dessert we all know and love: tiramisu. They’re also known as boudoir biscuits, sponge biscuits, sponge fingers, and savoiardis.

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I feel like everyone always assumes these biscuits originated in Italy because of their famous connotation to tiramisu. But really, Ladyfingers originated in the late 15th century in Savoy, which today is parts of France, Switzerland, and Italy. They were created to mark the occasion when the King of France came to visit. Later, they were given the name Savoiardi.

Today, the recipe remains very similar to traditional one.

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Want the secret ingredient for a perfect Ladyfinger?

Fold, don’t mix. The definition of folding is to carefully add a light, airy mixture (in this case egg whites) to a thicker, heavier mixture. This has to be done carefully so that the egg whites don’t deflate and lose all of the air that was beaten into them.

So essentially, the secret ingredient to a perfect homemade ladyfinger is air!

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The eggs

Since this is an egg-based recipe, you need to make sure your handling your eggs correctly. Separate the egg whites and yolks during the prep. Mix the egg white with half of the listed sugar with a electric hand mixer until it forms thick peaks. Mix the egg yolks with other half of the listed sugar with a hand whisk until it becomes light in color.

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Why the powdered sugar?

The powdered sugar melts into the surface of the ladyfinger and creates an ever so delicate, sweet crust.

Let them cool completely before working with them.

When they are fresh out of the oven, they are delicate on the inside and just a bit crisp on the outside. If you don’t wait for them to cool, you risk the ladyfingers falling apart. When you leave them to cool completely they will firm up and get crispier on the outside and spongy on the inside.

Please just let them cool completely, especially if you’re making tiramisu. The biscuit will be able to soak up the coffee and rum mixture so much better if it is stale.

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What other recipes can I use these cookies in other than 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. However, they also work well in icebox cakes, eclairs, trifles, and so much more. Watch my video demonstrating this recipe below so you can make ladyfinger desserts like a professional!

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Making an egg-free version of this recipe is simple! Just substitute the eggs for butter and you’re good to go. Let me know if you’d be interested to see a full recipe on egg-less ladyfingers in the comments below!

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Ladyfinger Savoiardi Biscuits Recipe

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 to the dessert we all know and love: tiramisu.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Dessert
Cuisine French, Italian, Swiss
Servings 4 people
Calories 285 kcal

Equipment

  • Baking pan
  • Piping bag
  • 2 bowls
  • Whisk
  • Electric hand mixer
  • Sifter

Ingredients
  

  • 3 egg whites
  • 2 egg yolks
  • 1/2 cup brown sugar
  • 1 cup all-purpose flour
  • 1 tbsp corn flour
  • 1 tsp baking powder
  • 1/4 cup powdered sugar
  • 1 tbsp butter

Instructions
 

  • Preheat oven to 375 degrees.
  • Add egg whites and half of sugar to a bowl and mix using an electric mixer until fluffy. Set aside.
  • Add egg yolks and other half of sugar to a bowl and mix using a whisk until combined. Pour into egg white mixture.
  • Sift all-purpose flour, corn flour, and baking powder into the egg white bowl and fold ingredients together to form dough.
  • Scoop dough into piping bag and set aside.
  • Generously butter baking pan.
  • Pipe cookies onto baking pan to 2 inches length.
  • Generously sift powdered sugar onto cookies before placing in oven.
  • Bake for 15 minutes and enjoy!

Video

Notes

  • Be sure to fold the mixture together in step 4. Folding ensures that you don’t undo all the whipping you did with the egg whites in step 1. This has to be done carefully so that the egg whites don’t deflate and lose all of the air that was beaten into them.
  • Sift all dry ingredients to avoid lumps.
  • Wait for them to cool before handling since when they are fresh out of the oven, they are delicate on the inside and just a bit crisp on the outside. If you don’t wait for them to cool, you risk the ladyfingers falling apart.
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Cotoletta Di Pollo Alla Milanese AKA Italian Style Breaded Chicken Cutlet

Dairy Free

What the hell is a cotoletta? It’s the Italian word for cutlet. It’s essentially a slice of meat, with or without bone, dredged in egg, breaded, and fried with oil or butter. It’s often made with veal, but I grew up eating it with chicken. And let me tell you, my dad makes a mean cotoletta. It’s kinda one of those things you make when you need to cook up something quick, so I have eaten a lot of these in my day. And every single one has been delicious.

The secret to a juicy chicken cutlet is cooking it on low heat. This allows the chicken to cook and the batter to crisp up simultaneously, so you have juicy chicken on the outside and a perfectly browned crust on the outside.

Another secret tip for these cutlets is cooking them in oil AND butter. Usually people pick one or the other, but this recipe works best if you use both. The oil gets the job done way better but the butter adds a nice richness of flavor that you would be missing out on if you skipped it.

Italian Cotoletta AKA Breaded Chicken Cutlet

  • Servings: 2 people
  • Difficulty: normal
  • Rating: ★★★★★
  • Print

Cotoletta is Italian for cutlet. Here's how to make the best chicken cutlet you've ever tried.

Ingredients

  • 1 large chicken breast
  • 4 eggs
  • 2 cups bread crumbs
  • 2 cups frying oil
  • 1 tbsp butter
  • salt and pepper, to taste

Directions

  1. With a sharp knife, slice chicken breast into thin cutlets.
  2. Using a meat tenderizer, tenderize each cutlet until they are 1/4 inch thin.
  3. In a bowl, whisk eggs, salt, and pepper. Add chicken to egg mixture and combine.
  4. Cover bowl and place in fridge for at least 15 minutes.
  5. Take chicken and egg mixture out of fridge. In a separate bowl, add bread crumbs.
  6. Pick up one cutlet from the egg mixture bowl and allow any excess egg to drip off. Drop chicken in bread crumbs and coat using hands, turning the cutlet over to make sure all sides are coated. Repeat for each cutlet.
  7. In a large pan over low heat, add frying oil and butter.
  8. Once the oil is hot, place the chicken in the pan and cook on both sides until golden brown. Enjoy!

Home

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!

Quick And Simple Tomato Sauce With Basil

Dairy FreeVeganVegetarian

Tomato sauce is one of those things, like most things, that’s just so much better homemade.

Now, this is by no means an authentic recipe. But, it is simple, quick, and delicious, so you can enjoy a nice plate of pasta even on a busy day. 1 can of tomatoes, a couple cloves of garlic, some basil leaves, and some salt and you’re good to go for a fast, satisfying meal.

Try to use canned plum tomatoes, but if you can’t find them go ahead and use tomato puree and a couple fresh tomatoes. Just be sure to adjust the cooking time since it’ll take a little longer for the tomatoes to dissolve and the sauce to develop.

One of my favorite things to do to this recipe is add some red pepper flakes for some heat. And of course, I always top with parmesan or pecorino romano. It’s simply mandatory.

Quick And Simple Tomato Sauce With Basil

  • Servings: 2 people
  • Difficulty: easy
  • Print

Tomato sauce is one of those things, like most things, that's just so much better homemade.


Ingredients

  • 1 large can plum tomatoes
  • 1 cup water
  • 2 garlic cloves
  • 1/2 handful basil
  • salt, to taste

Directions

  1. In a large pan, pour can of plum tomato. Refill can with 1 cup water and add to pan.
  2. Add garlic and bring to a boil, then cover with lid and cook on low to medium heat for 15 minutes.
  3. Remove lid and use a food mill to crush the large pieces of tomato that didn’t dissolve.
  4. Cook on low heat for 5 minutes and add basil and salt to taste. Serve with pasta and enjoy!

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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!

Deviled eggs with relish, best deviled egg recipe

Deviled Eggs Made With Relish Recipe

Gluten FreeDairy FreeVegetarian

Deviled eggs are a classic for so many different cultures. Italians mix their filling with tuna, Greeks mix theirs with olives, and the south mixes theirs with relish! If you’re a relish person, you will love this version of deviled eggs, and if you’re not a relish person, I encourage you to give this a go anyways because the flavor combination of everything in these deviled eggs and the relish is phenomenal. Truly one of a kind.

Serving deviled eggs at picnics and cocktail parties is a very regular thing for Americans, but this classic finger food did not originate in the United States. Although they weren’t prepared the way we know and love today, the roots of modern-day deviled eggs are traced back to ancient Rome. These little delicacies are also sometimes called Russian eggs, using red caviar or anchovies.

Deviled Eggs

Long story short, there’s probably a bazillion variations for deviled eggs throughout the internet. BUT, this is the best relish deviled egg recipe you’re going to come across. Why may you ask? Well, I used a secret ingredient in these deviled eggs. And that is… drum roll please… BUTTER. And not melted butter, but softened, room temperature butter. It provides a creamy, velvety addition to the filling. Whatever you do, do not skip the butter in this recipe.

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!

Deviled Eggs Made With Relish

  • Servings: 3 people
  • Difficulty: easy
  • Print

There's probably a bazillion variations for deviled eggs throughout the internet. BUT, this is the best relish deviled egg recipe you're going to come across.


Ingredients

  • 6 large eggs
  • 3 tbsp mayonnaise
  • 2 tbsp relish
  • 1 tsp dijon mustard
  • 1 tsp butter, softened
  • salt and pepper to taste

Directions

  1. In a large pot over medium to high heat, fill half way with water and add eggs. Bring to a boil, then cover with lid, remove from heat, and let sit for 10 minutes.
  2. After 10 minutes, drain the hot water from the pot and run cold water over the eggs. Peel eggs.
  3. Cut eggs in half and scoop out the yolk into a bowl using a spoon. Using a fork, mash the yolks until you have an even consistency.
  4. In the same bowl, add the rest of the ingredients and mix until everything is well incorporated.
  5. Use a spoon to scoop the filling into eggs, or use a piping back with or without a fancy tip, and pipe the filling into the eggs. Serve!

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Cotoletta Alla Milanese With Apple Salad Recipe

Dairy Free

What the hell is a cotoletta? It’s the Italian word for cutlet. It’s essentially a slice of meat, with or without bone, passed in egg, breaded and fried with oil or butter. It’s often made with veal, but I grew up eating it with chicken. And let me tell you, my dad makes a mean cotoletta. It’s kinda one of those things you make when you need to cook up something quick, so I have eaten a lot of these in my day. And every single one has been delicious. It’s satisfying, simple, and delicious!

The secret to a juicy chicken cutlet is cooking it on low heat. This allows the chicken to cook and the batter to crisp up simultaneously, so you have juicy chicken on the outside and a perfectly browned crust on the outside.

Cotoletta Alla Milanese

Another secret tip for these cutlets is cooking them in oil AND butter. Usually people pick one or the other, but this recipe works best if you use both. The oil gets the job done way better but the butter adds a nice richness of flavor that you would be missing out on if you skipped it.

As for the salad, it is completely versatile the type of fruits and veggies you want to throw in there. However, I did discover that apples pair very well with balsamic vinegar, so if you have apples on hand make sure to throw them into your salad! And it’s apple picking season right now so I know we all have some apples laying around. Apples actually go so well with savory flavors, I recently made a brussel sprouts and apple saute. The flavors work great together and it’s still one of my favorite ways to eat brussels!

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!

Cotoletta Alla Milanese With Apple Salad

  • Servings: 2 people
  • Difficulty: easy
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Cotoletta is Italian for cutlet. Here's how to make the best chicken cutlet you've ever tried.


Cotoletta Alla Milanese

– 1 chicken breast
– 1 cup vegetable oil
– 1 tbsp butter
– 2 eggs
– 2 cups bread crumbs
– salt and pepper to taste

Apple Salad

– 2 cups spring mix
– 1 red apple, sliced
– 1 tomato, quartered
– 1/2 cucumber, sliced
– 1 tbsp olive oil
– 1 tbsp balsamic vinegar
– salt and pepper to taste

Cotoletta Alla Milanese

1. Slice the chicken breast into thing cutlets.
2. Using a meat tenderizer, pound each cutlet until they are equally thin.
3. In a bowl, beat the eggs and add salt and pepper. Let the chicken marinate in the egg mixture for at least 5 minutes.
4. After 5 minutes, heat up oil and butter in a large pan at low heat.
5. One cutlet at a time, remove chicken from egg mixture and coat in bread crumbs and then transfer to heated oiled pan.
6. Cook until chicken is golden brown on both sides and then transfer chicken to a lined plate to absorb any excess oil. Serve.

Apple Salad

1. Combine spring mix, apple, tomato, and cucumber in bowl.
2. Combine oil, vinegar, and salt and pepper in a separate bowl.
3. Pour dressing over salad and mix well. Serve.

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Veggie Packed Pasta Salad

Dairy FreeVeganVegetarian

This pasta salad will quickly become a favorite in your home. It’s refreshing, simple, and delicious!

You can really add as many veggies as you’d like to this pasta salad, but I just used what I had available. I’d love to give this recipe a try using carrots, pickled onions, artichoke, zucchini, mushrooms, and so so much more! Pasta salad is slightly underrated, since it does have so many possibilities.

You want to add your avocado last so that it doesn’t get too mashed up in your pasta salad. I love putting some everything bagel seasoning right over my avocado and salad. It adds another layer of taste and texture to the dish and is sodium free!

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!

Plant Based Pasta Salad

  • Servings: 4 people
  • Difficulty: easy
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Refreshing, simple, and delicious!

Ingredients

  • 3 cups cooked pasta of choice
  • ½ cucumber, diced
  • 1 cup cherry tomatoes, sliced
  • ½ cup banana peppers, sliced
  • 1 handful parsley, chopped
  • 1 packet goya salad and vegetable seasoning
  • ½ lemon juice
  • 1 tbsp olive oil
  • ½ cup black olives
  • ½ avocado
  • ½ tsp everything bagel seasoning, optional

Directions

  1. Combine all ingredients except the avocado.
  2. Once combined, add avocado. Enjoy!

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Egg-less Gnocchi Recipe

Dairy FreeVeganVegetarian

Gnocchi is a pasta made of potato. It’s kinda like a soft pasta dumpling. Take my word for it, it’s delicious. Truly one of a kind when it comes to noodle varieties.

This is my favorite kind of pasta because it’s so filling! But gnocchi weren’t always the delicate, fluffy pasta dumplings we know them as today. At first they existed with different ingredients like squash and breadcrumbs. But it didn’t become the potato dumplings we know today until the 16th century when potatoes were introduced to Europe.

Cooked Gnocchi in Pesto Sauce

This recipe for gnocchi is simpler than grain pasta recipes! You need to give it a try especially if you have never tried gnocchi before.

Making the gnocchi shape isn’t easy, so be sure to check out a video for a visual explanation of the technique. If making the shapes isn’t working for you, then you can just keep your gnocchi smooth!

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!

  • Servings: 4 people
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Gnocchi is really one of a kind when it comes to noodle varieties.

Ingredients

  • 2 boiled peeled medium potatoes
  • 1¼ cups flour + extra for forming gnocchi
  • 1 teaspoon salt

Directions

  1. Mash your potatoes until they are completelty smooth ans free of clumps.
  2. Add salt and flour and mix until you have a formed a dough that looks firm but is still a bit sticky.
  3. Form dough into a log and allow dough to rest for 15 minutes.
  4. After resting, cut one inch from your dough log and use your hands to form that section into a long, thin dough piece.
  5. Use a sharp knife to cut one inch pieces of the stretched out dough.
  6. Pick up one of the pieces you cut, and use a fork to make the shape of the gnoccho, using flour generously to prevent the dough from sticking.
  7. Repeat step 6 for as many gnocchi needed.
  8. Throw your shaped gnocchi into your boiling salted pasta water.
  9. Cook until the gnocchi float to the top, stirring frequently to prevent them from sticking.
  10. Once they float to the top, remove from the water and serve with sauce of choice. Enjoy!

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Plant-based Chicken Caesar Wrap Using Mushrooms Recipe

Dairy FreeVeganVegetarian

Creamy, crunchy, classic vegan chicken caesar salad.

Lately, I’ve had a deep love for wraps. They are just so fresh and satisfying, and you can fill them up with whatever your heart desires. In this recipe I’m going to show my method for making vegan mushroom chicken, vegan caesar dressing, and homemade croutons.

The chicken in this caesar wrap is imitated with diced mushrooms coated in my buttermilk fried chicken dredging mixture, and then fried on low to medium heat.

Mushrooms do carry a distinct flavor to them, however when coated in a crispy flavored breading and combined with the flavors from the dressing, mushrooms work great in this recipe to substitute chicken.

*Update* This buttermilk fried mushroom chicken has been approved by non-vegans.

The dressing is made up mainly of cashews. If you are allergic to nuts, this could also work with the canned chickpeas, or any type of white bean. Vegan mayonnaise would also work well in this recipe.

You can replace the romaine lettuce for kale, spinach, or arugula for a more nutrient dense wrap. A great idea would be to make a spring mix of lettuce, kale, and spinach so you get a great combination of nutrients.

Homemade croutons are exceptionally better than anything you could buy at the store. Why? Besides the key level of freshness, these croutons have no preservatives or nasty weird chemicals.

But really, these are snack worthy. I took the liberty to add some fresh herbs from my garden, like basil and parsley, on top of the dried herbs required for the recipe. You can also replace the butter with olive oil if you prefer.

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!

Vegan Chicken Caesar Salad Wrap

  • Servings: 4 people
  • Difficulty: easy
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Creamy, crunchy, classic vegan chicken caesar salad.


Vegan Chicken Ingredients

– 1 cup mushrooms
– ½ cup vegetable oil
– 1 cup wet dredging mixture from Vegan Buttermilk Fried Chicken recipe
– 1 cup dry dredging mixture from Vegan Buttermilk Fried Chicken recipe

Dressing Ingredients

– ¼ cup cashews
– 1 teaspoon capers
– 1 teaspoon mustard
– 3 tablespoons water
– ½ lemon juice
– ½ teaspoon nutritional yeast
– salt and pepper to taste

Crouton Ingredients

– 3 slices sandwich bread
– ¼ cup melted butter
– ½ teaspoon garlic powder
– ½ teaspoon onion powder
– ½ teaspoon parsley
– ½ teaspoon oregano
– ½ teaspoon basil
– salt and pepper to taste

Wrap Ingredients

– 4 tortilla wraps
– 1 head romaine lettuce

Vegan Chicken Directions

1. Dice mushrooms and set up both wet and dry dredging mixtures.
2. Coat mushrooms in dry mixture, then wet mixture, then back to dry mixture.
3. Fry mushrooms on pan filled with vegetable oil at low to medium heat until both sides are golden brown.

Dressing Directions

1. Combine all ingredients in a blender until smooth.

Croutons Directions

1. Mix all ingredients except bread.
2. Dice bread into desired size.
3. Place bread on baking tray and evenly spread mixture over bread and mix evenly.
4. Place in oven at 350 degrees for 10 minutes, mix, and then bake again for 5-7 minutes.

Wrap Directions

1. Combine lettuce, dressing, croutons, and fried mushrooms.
2. Place ¼ of the salad onto a wrap and fold.
3. Repeat step 2 for the 3 remaining wraps.
4. Enjoy!

Nutrition

Per Serving: 1198 calories; 98.5 g fat; 62.1 g carbohydrates; 19.9 g protein; 164 mg cholesterol; 875 mg sodium.

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Best Vegan French Toast

Best Vegan French Toast Recipe

Dairy FreeVeganVegetarian

I see so many french toast recipes using breads that nobody ever really has in their kitchen, at least not on a regular basis. So, I made it a mission to make the best french toast recipe that works on regular old sandwich bread (you know the kind that you always have and never really know what to do with).

Vegan French Toast

I’m using potato bread, but any type of bread works here. A good trick to avoid soggy french toast is to not allow the bread slice to fully be submerged in the mix. The dip should be a quick one, two, and you should allow any excess mix to drip off before placing the slice on the pan.

You also need to make sure that you have enough butter on your pan for each slice! That is the secret to perfectly golden french toast.

For extra crunchy french toast, cook the french toast until the edges are brown and allow to cool before serving.

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!

Best Vegan French Toast

  • Servings: 2 people
  • Difficulty: normal
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Crunchy, fluffy plant based french toast.

Ingredients

  • ¼ cup flour
  • ¼ cup powdered sugar
  • ½ tablespoon cornstarch
  • 2 tablespoons syrup
  • 1½ teaspoons cinnamon
  • ½ cup plant based milk
  • ½ teaspoon nutritional yeast
  • ¼ salt
  • 4 tablespoons vegan butter
  • 4 slices potato bread

Directions

  1. Combine all ingredients together besides the butter and set aside.
  2. Add one tablespoon butter on a pan at medium to high heat.
  3. Quickly dip both sides of bread into batter, never fully submerging the bread in the batter.
  4. Drip off extra batter and place dipped bread onto buttered pan.
  5. Cook for a couple minutes, until the bread has developed an even golden brown color.
  6. Flip, and do the same on the other side.
  7. Transfer to a plate. Repeat steps 2-6 for the remaining pieces of bread.
  8. Allow french toast to cool before cutting or serving.

Nutrition

Per Serving: 439 calories; 4.7 g fat; 95.7 g carbohydrates; 6 g protein; mg cholesterol; 252 mg sodium.

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