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.
Advertisements
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.
Advertisements
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!
Advertisements
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.
Advertisements
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!
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.
Advertisements
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.
Advertisements
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.
Advertisements
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.
Advertisements
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.
Advertisements
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!
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.
Advertisements
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
Advertisements
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.
Advertisements
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.
Advertisements
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…
Advertisements
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.
Advertisements
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.
Advertisements
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.
Advertisements
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
Advertisements
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.
Advertisements
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.
Advertisements
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.
Advertisements
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.
Advertisements
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!
Advertisements
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
Advertisements
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
Advertisements
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.
Advertisements
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
Advertisements
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.
Advertisements
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.
Advertisements
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.
Advertisements
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
Advertisements
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.
Advertisements
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!
Advertisements
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.
Advertisements
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!
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.
Advertisements
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.
Advertisements
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.
Advertisements
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.
Advertisements
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!
Advertisements
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…
Advertisements
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.
Advertisements
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.
Advertisements
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.
Advertisements
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.
Advertisements
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.
Advertisements
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.
Advertisements
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?
Advertisements
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.
Advertisements
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.
Advertisements
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.
Advertisements
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.
Advertisements
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.
Advertisements
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.
Advertisements
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.
Advertisements
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.
Advertisements
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.
Advertisements
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.
Advertisements
e
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!
Never add this ingredient to your shopping list again. It’s simply too easy to make! All you need is a bag of dried chickpeas to create a healthy alternatives for flour.
Advertisements
Why chickpea flour?
Chickpea flour is a necessary ingredient in a plant based kitchen. It has so many different purposes and uses in cooking, but above all of it has incredible nutritional benefits. It’s a great source of protein, calorically dense, and can be used as a replacement for flour in so many recipes.
Raw, dried chickpeas
Why make it yourself?
I got around to making this myself because I needed it was the only ingredient I needed for a recipe. And with chickpea flour being rather expensive, I decided to give it a go at home. It was really a desperate time, but it worked exactly the same as store brought chickpea flour.
Advertisements
And when you compare the nutritional value of store brought chickpea flour and what’s in the stuff you grind up at home, you’ll find they are oddly different. The stuff at the store also has additives and preservatives that homemade chickpea flour does not.
Should I use a food processor or blender?
A food processor is ideal for making chickpea flour at home because it grinds the chickpeas very fine in just about one minute.
Advertisements
I used a blender for this recipe because at the time I didn’t own a food processor! But let me tell you, it worked perfectly fine. Just pause the blending a few times to scrape the sides to ensure that everything is grinded evenly. If I can do it, you can too.
Never add this ingredient to your shopping list again. It’s simply too easy to make!
Yield: 1cup
Materials
1cupdried chickpeas
1food processoror blender
1paper towel
1 sifter
1air tight container
Instructions
Rinse dried chickpeas. dry well with a paper towel.
Dry well with a paper towel.
Throw chickpeas in food processor or blender and mix until the mixture turns into a fine powder.
Sift the powder to remove any pieces of chickpea that did not get finely chopped.
Store in an air tight container for cooking.
Thank you for reading my article. If you decide to try making garbanzo bean flour 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 articles 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?
Advertisements
Why add mango?
Guacamole is something I personally can’t get enough of. I put it on everything.
Advertisements
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.
Advertisements
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.
Advertisements
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.
Advertisements
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.
Advertisements
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.
Advertisements
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.
Advertisements
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.
Advertisements
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.
Advertisements
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.
Advertisements
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.
Advertisements
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.
Advertisements
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.
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!
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.
Advertisements
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.
Advertisements
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.
Advertisements
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!
Advertisements
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.
Advertisements
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.
Advertisements
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!
Advertisements
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!
Advertisements
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.
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.
Egg benedict is truly a classic. And it appears way more difficult to make than it truly is. Let me show you my easy and simple recipe for this old fashioned breakfast dish.
Hollandaise sauce has this huge stigma to it. And you know what I get it, it’s very easy to mess up. But, besides taking a little extra care with your hollandaise and mastering the art of poaching an egg, this is a pretty simple recipe.
Now if you can’t get your hands on English muffins, you can also use a bagel or a roll. And if you can’t find Canadian bacon, you can use regular bacon or even ham. And an easy way to up the flavor in your hollandaise sauce is to add a pinch of cayenne pepper for a little kick.
Some tips I have for you are to be very attentive of you hollandaise sauce. First off, make sure to use a double boiler. If you don’t know what that is, it’s simply a large bowl set on top of a pot half filled with water. You cook the hollandaise sauce on the bowl and you want to make sure to do so over low heat so you don’t risk scrambling the eggs. The hollandaise sauce should be just that, a sauce. It should thinly coat a spoon.
And as far as the poached egg, practice makes perfect! Use a large spoon to spin the water in one direction, creating a tornado like effect to the center of the pot. Pouring the egg into the center lets it spin around it self and create a beautiful poached egg. Once your egg is in the water, lower the heat and cook for 3 minutes before removing from water and letting dry on paper towel.
Don’t skip the paper towel step because placing the egg directly on the muffin creates an unpleasant soggy muffin. And who wants that!
If you don’t have any lemon juice, vinegar works as a good replacement in this recipe.
But whatever you do, make sure you have chives on hand to top the egg benedict. It’s a game changer.
Classic Egg Benedict Recipe
Egg benedict is truly a classic. And it appears way more difficult to make than it truly is. Let me show you my easy and simple recipe for this old fashioned breakfast dish.
Crack 3 eggs into three bowls, making sure not to break the yolk.
Using a wooden spoon, spin the boiling water and create a strong wave towards clockwise direction in the pot.
Pour eggs one at a time into the center of spinning water. Remove any excess egg that rises to the surface of the water.
Reduce to low heat and cook for 3 minutes. Remove eggs from water, sprinkle with salt, and set aside.
English Muffin
Use a fork to split English muffins in half.
Toast on pan until both sides are golden brown using spatula to flip. Set aside.
Canadian Bacon
Cook Canadian bacon on pan over medium heat until crispy on both sides using spatula to flip. Set aside.
Hollandaise
In a double boiler over low heat, whisk egg yolk until it slightly thickens.
Whisk in butter and lemon juice and mix until combined and thickens enough to coat a spoon
Remove from heat and add salt to taste and optional cayenne pepper. Serve immediately.
Assembly
Start with toasted English muffin, then cooked Canadian bacon, poached egg, and hollandaise sauce.
Top with fresh chives and enjoy!
Video
Notes
When removing the poached egg from water, place onto paper towel to soak up any excess water. Skipping this step and pacing the egg directly on the muffin creates an unpleasant soggy muffin. And who wants that!
Take your hollandaise on and off the heat if necessary. This will help avoid scrambling the egg, especially if you’re a beginning with hollandaise.
Serve hollandaise sauce immediately. It thickens up very quickly and becomes hard to work with.
If you can’t get your hands on English muffins, you can also use a bagel or a roll.
If you can’t find Canadian bacon, you can use regular bacon or even ham.
If you don’t have any lemon juice, vinegar works well as a good replacement.
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!
Jose Tejas, also known as Border Cafe, is literally my favorite restaurant ever. I go there for my birthday every year, whenever my mom comes to visit, and whenever I’m craving Mexican food.
I’ve eaten a ton of things on their menu, but my favorite dish by far is Chicken Bandera. It’s simply an amazing dish. Wood fired mesquite grilled chicken, honey lime cilantro dipping sauce, and a grilled avocado filled with mango. It’s typically served with shoestring french fries, but I get it with either jambalaya or white rice and beans.
Now, I know they only have a handful of locations, but I also know that lots of people have stopped for a meal there at least once.
And listen, if you’ve never been able to visit one of the locations, that is an even better reason to make this recipe at home.
So, as a service to society, I have created a copy cat recipe for this delicious meal. Of course, the real thing is on a whole different level. But, it’s nice to be able to recreate the flavors of my favorite dish. So, that’s exactly what I did!
Some tips I would give you are that if you can’t assemble your own mesquite seasoning mix then grab a seasoning mix from the super market! Also, if you don’t own a grill like me, you can just pan sear it. But since I know that char is essential, I pulled out my George Foreman grill to give it that effect!
Mesquite Grilled Chicken With Honey Lime Cilantro Sauce Copy Cat Jose Tejas Chicken Bandera Recipe
So, as a service to society, I have created a copy cat recipe for this delicious meal. Of course, the real thing is on a whole different level. But, it's nice to be able to recreate the flavors of my favorite dish. So, that's exactly what I did!
Potato salad is a very basic recipe that some of love so much, and some of us hate with a burning passion. I agree, it is a hit or miss. If you aren’t a fan of mayo, then potato salad is probably not your thing.
But, there are alternatives to mayo for this recipe. Some of them are sour cream, oil, and lemon.
Advertisements
With that being said, if you want to make this kicking potato salad to real way you’re going to want to use mayo. Get vegan mayo, whatever you have to do, just get mayo!
Now, let me make it very clear that this is not the regular ole Russian potato salad. This is a Dominican potato salad. AKA the best damn potato salad there is.
Advertisements
This potato salad is found at almost all Dominican holidays and events. It’s a fairly simple recipe, but it’s reserved for special occasions. So, when I go to my family gatherings and I see that there is potato salad, I know we’re all about to have a great meal!
Advertisements
Check out the video above for the technique. Some tips I have for you are to make sure not to burn your onions while sauteing them, they should be translucent not brown in any way. Also, only cook you potatoes and carrots until they are soft, they should not be mushy or falling apart. Adding the tablespoon of vinegar helps with this.
Now, let me make it very clear that this is not the regular ole Russian potato salad. This is a Dominican potato salad. AKA the best damn potato salad there is.
Ingredients
2 potatoes
1 egg
2 carrots
1/2 red onion, chopped
2 tbsp white vinegar
1/2 cup mayonnaise
salt and pepper, to taste
Directions
Fill a large pot with water and add 1 tbsp vinegar, potatoes, egg, and carrots. Boil over medium heat.
Once boiling, remove egg. Remove carrots and potatoes once they are tender and soft.
In a small pan over low heat, add 1 tbsp vinegar and chopped onion. Cook until onions are translucent.
Peel potatoes and egg and largely chop egg, carrots, and potatoes.
In a bowl, add potatoes, egg, carrots, onion, and mayonnaise.
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!
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.
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
With a sharp knife, slice chicken breast into thin cutlets.
Using a meat tenderizer, tenderize each cutlet until they are 1/4 inch thin.
In a bowl, whisk eggs, salt, and pepper. Add chicken to egg mixture and combine.
Cover bowl and place in fridge for at least 15 minutes.
Take chicken and egg mixture out of fridge. In a separate bowl, add bread crumbs.
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.
In a large pan over low heat, add frying oil and butter.
Once the oil is hot, place the chicken in the pan and cook on both sides until golden brown. Enjoy!
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!
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.
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!
Sometimes I have tomatoes that I just don’t know what to do with, and that’s when this recipe comes in handy.
Tomatoes are often overlooked when it comes to actually cooking them. Instead, they’re mostly used in salads and sandwiches. But, don’t underestimate the deliciousness of an oven baked tomato. And an herb crusted on at that.
My dad made this recipe when I was younger so I ate these often growing up, and let me tell you; there’s just something about Italian tomatoes that is just unmatched. Even simply in the color. But that’s besides the point.
This recipe pairs great with a meaty protein or even a pasta dish. These tomatoes even make great appetizers! They’re so simple to make, and you can keep any left over filling in the fridge for the next time you want to make this unique side dish.
Tomatoes are often overlooked when it comes to actually cooking them. Instead, they're mostly used in salads and sandwiches. But, don't underestimate the deliciousness of an oven baked tomato. And an herb crusted on at that.
Ingredients
4 tomatoes
1 handful fresh parsely, chopped
1/2 handful fresh basil, chopped
2 cloves garlic, minced
1/4 cup panko bread crumb
1 tsp parmesan
1 tbsp olive oil
salt, to taste
Directions
Preheat oven to 375 degrees.
Cut tomatoes in half and place in a baking tin with the flesh facing up. Salt the tomatoes and drizzle with olive oil. Set aside.
In a bowl, combine parsley, basil, garlic, panko, and parmesan. Mix well.
Using a spoon, or your hands, place the herb mixture on the tomatoes.
Place tomatoes in oven and bake for 45 minutes to an hour, or until the herbs are golden brown and the tomatoes are wrinkling. Enjoy!
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!
French omelettes are superior to American omelettes in my opinion. They are actually very similar, but they are cooked and folded very differently. With American omelettes, you fold one time in half and cook over low medium heat. This produces a slightly crispy omelette. But a French omelette is a whole different thing; you almost more roll, rather than fold the omelette, and you cook over a gentle, low heat. This creates a soft, velvety omelette with a silky interior.
This is the classic recipe so it just just topped with chives, but you can also make omelette au fromage where you add cheese to the omelette right before folding. I don’t know what it is but something about French omelettes feels lighter than regular omelettes, and in the morning that’s exactly what I need.
For the exact technique, check out my video on this recipe below!
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!
French omelettes are superior to American omelettes in my opinion; they are just irresistible a soft and velvety!.
Ingredients
3 large eggs
1 tbsp butter
1 tbsp fresh chives, chopped
salt, to taste
Directions
In a bowl, crack the eggs, add salt, and whisk until mixture is a thin liquid.
In an 8 inch pan over low heat, add butter and melt. Spread around all edges of the pan to prevent the omelette from sticking later.
Once completely melted, add egg mixture and scramble until the eggs begin to thicken.
Once most of the egg liquid is scrambled, start spreading the mixture on the pan to create a round shape. Use spatula to flatten down edges
Once round, flat, and even, use a spatula to begin folding. Start from the side closest to you, and make a small fold. Then continue folding until you’ve reached the last fold.
Fold the last edge of the omelette into a plate. Top with chives and enjoy!
Empanadas are a staple for get togethers and barbecues. They’re most amazing when they’re hot, fresh, and flaky. But… sometimes there are not so great emapanadas at the cookout. Don’t be the person who orders a pan of soggy, skimpy empanadas from that one place. Do something different and try making your own.
This recipe is so simple and only takes a few ingredients to make. Everybody always thinks that empanadas are very difficult to make, the concept of an empanada is straight forward, you fill, fold, and press. The only part you want to make sure you’re not screwing up on is preparing the dough. Here’s a video on exactly how to execute this recipe.
It’s a very simple technique, so don’t go buy store brought dough (but you do you). I also always thought the from scratch process was going to be super time consuming, but honesylu the most tedious part of this recipe is the waiting 30 minutes for the empanada dough to rest!
Going the extra step goes a long way with certain recipes, and this is definitely the case when it comes to empanadas. Frozen dough is no competition for fresh, homemade dough. So, with that being said, I will now be the person bringing the empanadas to the cook out!
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!
Black beans are one of my favorite beans. I love making this recipe when I’m feeling tired of the classic Dominican beans. You know, put some spice in my life. One thing I kinda love about this recipe is the way all the flavors cooked together and created an almost sweet flavor profile, and I’m not one who likes salty things being sweet. So, take it from me, you have to try this recipe.
The hint of sweetness I was referring to earlier comes from the auyama, which also provides a hearty feature to these beans. I didn’t always use auyama in my beans. To be completely honest, I never even knew about it’s existence besides from my childhood memories when my grandma would make beans with it! When I started using it in my beans I never went back. It’s so cheap, lasts a long time, and adds an amazing sweet earthy flavor to my beans. You’ve definitely got to try this recipe out.
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!
This pumpkin cheesecake recipe is so simple and a brilliant alternative for the traditional pumpkin pie. I don’t know what it is, I just don’t love pumpkin pie. There’s just too much pumpkin in there for me. HOWEVER, this pumpkin cheesecake is different. It’s pretty much half pumpkin pie and half NY style cheesecake, so that notorious pumpkin flavor is balanced and not overwhelming at all. Take it from me, I’m not even a pumpkin person.
I’ve had an obsession lately with cheesecake. My mom recently moved to Staten Island, and I tried some of the best NY cheesecake while visiting her. I know I know, how am I from New Jersey and just now trying cheesecake for the first time… I don’t have the answer myself but now that I’ve been out on to one of the best desserts in the east coast, I will never sleep on it again. I guess now I understand why there’s a whole factory of cheesecake… it’s all coming together now.
This pumpkin cheesecake is so creamy, airy, and light that you’ll be impressed that you made this in your oven! The homemade whipped cream sets this dessert over the top. Just how amazing whipped cream is with pumpkin pie, whipped cream is 10x more amazing with pumpkin cheesecake.
I used a 6″ spring-form pan and little bit of batter left over, so I made mini cheesecakes in a muffin tin. If you want to make this recipe in a larger size pan, this recipe will work however it will result in a thinner cheesecake. Double the recipe if you’re going for a 10″ or 12″ and want a tall cheesecake like the one in the picture. 🙂
This pumpkin cheesecake recipe is a great way to spice up your dessert table this Thanksgiving. 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!
– 1 cup graham cracker, crushed
– 1 tbsp butter, melted
– 1 tbsp brown sugar
– 1 pound cream cheese
– 1 cup brown sugar
– 1/4 tsp salt
– 1/2 cup sour cream
– 2 eggs
– 1/2 cup pumpkin puree
– 1 tsp vanilla extract
– 1/4 tsp cinnamon
– 1/8 tsp cloves
– 1/8 tsp allspice
– 1/8 tsp nutmeg
– 1/8 tsp ginger
– 1/2 cup heavy cream
– 1 cup powdered sugar
Directions
1. Preheat oven to 350 degrees Fahrenheit.
1. In a bowl, combine graham cracker, butter, and 1 tbsp sugar and mix until combined.
2. Press mixture down on bottom of 6″ spring-form pan until it is flat and completely covered.
3. Place in oven for 10-15 minutes, or until golden brown. Set aside to cool while working on filling
1. In a bowl, add cream cheese and mix using a hand or stand mixer until whipped, airy, and light.
4. Add sugar and salt and mix until fully combined.
5. Add sour cream and mix until combined.
6. Add eggs, one at a time, until fully combined.
7. Add pumpkin puree, vanilla extract, and remaining spices and mix until fully combined.
8. Pour filling into spring-form pan with crust.
9. Place spring-form pan in a large baking pan and create a water bath by adding water to the baking pan.
10. Place in oven for 60 minutes. After an hour, turn off oven but do not remove cheesecake from oven.
11. After 1 hour, remove cheesecake from oven, wrap with cling wrap, and place in fridge overnight.
12. Next day, mix heavy cream and powdered sugar in a bowl until thick, about 5 minutes.
13. Slice into cheesecake and serve with homemade whipped cream. Enjoy!
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!
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
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.
After 10 minutes, drain the hot water from the pot and run cold water over the eggs. Peel eggs.
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.
In the same bowl, add the rest of the ingredients and mix until everything is well incorporated.
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!
This elote corn recipe is a delicious way to spice up your corn on the cob. This corn is traditionally grilled but I don’t own a grill so I chose to boil mine. You could also bake these elotes and they would come out wonderful.
I actually tested this recipe out with both sour cream and mayonnaise, and let me tell you. Sour cream wins all day. It’s so much less intense when combined with the flavors of the cotija cheese and tajin. Although also, maybe it was just the combination of corn and mayonnaise in my head!
This recipe pairs well with Mexican dishes and can be dressed up in so many different ways. I’d love to try making an elote covered in bacon!!! And some fresh cilantro on top… the possibilities are honestly endless with this creative but simple side dish.
Elote Mexcian Corn Side Dish
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!
This is pretty much the breakfast I grew up on. I have an incredible amount of memories of being called to the kitchen to pick up my plate of mangu. To be completely honest, it was very rare to eat mangu with all these sides. Mangu is a quick and cheap dish, so my grandma wouldn’t be too bothered to make all 4 sides with it. There was almost always salami, but almost never cheese. But today I’m here to share the comeplete mangu dish with you.
