Gnocchi Traditional Recipe

Gluten FreeDairy FreeVegetarian

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

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

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

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Homemade Gnocchi

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

What do I need to make gnocchi?

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

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

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Pesto gnocchi

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

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Can you make vegan gnocchi?

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

More Italian Recipes

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Potato Gnocchi Traditional Recipe

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

Equipment

  • Baking pan
  • Fork
  • Large pot
  • Large spoon

Ingredients
  

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

Instructions
 

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

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

Air fryer tortilla chips

Air Fry Tortilla Chips Recipe

Gluten FreeDairy FreeVeganVegetarian

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

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What do I need to make these tortilla chips?

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

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How do I cut tortilla chips?

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

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Which tortillas should I use?

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

Corn tortillas

What kind of oil should I use?

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

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Browse More Mexican Recipes

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Air fryer tortilla chips

Air Fry Tortilla Chips Recipe

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

Equipment

  • Knife
  • Brush

Ingredients
  

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

Instructions
 

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

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

Greek Feta Burger Recipe

A delicious way to twist up your traditional burger recipe!

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

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

Greek Feta Burger

A Greek feta burger.

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

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

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

Greek Seasoning That I Use

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

More Main Dishes

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Greek Feta Burger Recipe

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

Equipment

  • 1 pan
  • 1 spatula
  • 1 bowl

Ingredients
  

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

Instructions
 

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

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

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Huevos Rancheros

Huevos Rancheros – Rancheros Sauce Recipe

Gluten FreeDairy FreeVegetarian

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

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

Huevos Rancheros Homemade
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Why is it called Huevos Rancheros?

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

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

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What do I need to make Huevos Rancheros?

Corn tortilla. The crispy base.

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

Eggs. The classic breakfast component.

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

Rancheros Sauce. Ties it all together.

What can I add to my Huevos Rancheros?

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

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Want more breakfast recipes?

Huevos Rancheros – Rancheros Sauce Recipe

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

Equipment

  • Frying pan
  • Spatula
  • Fork
  • Spoon
  • Knife

Ingredients

Rancheros Sauce

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

Huevos Rancheros

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

Instructions

Rancheros Sauce

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

Huevos Rancheros

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

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

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Cucumber Salad

Creamy Cucumber Salad Dressing Recipe

Gluten FreeVegetarian

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

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

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

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

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

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What do I need to make this recipe?

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

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

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

Dill. Fresh is best but dried works fine.

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

Salt. Never forget it.

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

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Can I use something other than sour cream?

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

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What cucumbers are best for salads?

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

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

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Cucumber Salad

Creamy Cucumber Salad Dressing Recipe

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

Equipment

  • Bowl
  • Spoon
  • Cutting board
  • Knife
  • Peeler

Ingredients
  

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

Instructions
 

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

Pastelón Traditional Dominican Recipe

Gluten FreeDairy Free

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

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

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

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

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

Pastelón
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What do I need to make pastelón?

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

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

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

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

Seasonings. Caribbean flavors are a must in a pastelón!

Butter. Needed to yield smooth, buttery mashed plantains.

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How do I make pastelón?

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

Can I make this with green plantains?

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

Can I make this with the Puerto Rican technique?

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

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Pastelón Recipe

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

Ingredients
  

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

Instructions
 

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

Video

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

Basil Pesto

Fresh Basil Pesto Recipe

Gluten FreeDairy FreeVeganVegetarian

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

Pesto Gnocchi
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What makes it so great?

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

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

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What is pesto made of?

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

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

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

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

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

Basil Pesto
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How can I spice up pesto?

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

Do I need to use a mortar and pestle?

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

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

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

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Basil Pesto

Fresh Basil Pesto Recipe

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

Equipment

  • 1 mortar and pestle, or food processor/blender

Ingredients
  

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

Instructions
 

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

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

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Pita Bread

Easy Pita Bread Recipe

Dairy FreeVeganVegetarian

Somewhere between tortillas and naan lies pita bread.

What is pita bread?

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

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

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

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

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

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

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

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

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

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

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

Why make pita bread at home?

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

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

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How do I store extra pita bread?

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

How many pitas does this recipe make?

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

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Pita Bread

Easy Pita Bread Recipe

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

Equipment

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

Ingredients
  

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

Instructions
 

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

Notes

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

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

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Tres leches cake

Tres Leches Cake Recipe

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

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

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

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What is Tres Leches?

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

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What are the three milks?

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

Tres Leches

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

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

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The frosting

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

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Will all that milk fit into my cake?

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

How long can I store this cake?

Store for up to 4 days in the fridge.

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tres leches cake

Tres Leches Cake Recipe

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

Equipment

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

Ingredients
  

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

Instructions
 

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

Video

Notes

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

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

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pico de gallo

Pico De Gallo Salsa Fresca Recipe

Gluten FreeDairy FreeVeganVegetarian

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

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What is Pico De Gallo?

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

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

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

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

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

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Pico De Gallo
Pico De Gallo

So what makes this recipe different?

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

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

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Then just add the classics…

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

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

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

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Pico De Gallo

Pico De Gallo Salsa Fresca Recipe

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

Equipment

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

Ingredients
  

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

Instructions
 

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

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. 
Rice And Peas

Jamaican Rice And Pigeon Peas Recipe

Dairy FreeVeganVegetarian

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

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

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

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

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

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

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

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Rice And Peas
Rice And Peas

How do you cook dried beans?

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

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

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

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

What do I eat rice and pigeon peas with?

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

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Rice And Peas

Jamaican Rice And Pigeon Peas Recipe

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

Ingredients
  

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

Instructions
 

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

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

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Vegan Crab Cakes

Crabless Cakes With Spicy Remoulade Sauce Recipe

Dairy FreeVeganVegetarian

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

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

And the alternative?

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

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

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

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What else can I use?

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

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

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What is heart of palm?

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

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

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

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What else plays the crab?

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

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

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Crabless Cakes

Is this a healthier alternative?

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

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

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What else goes into the crab cakes?

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

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

And the spicy remoudlade sauce?

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

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

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

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

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e

Vegan Crab Cakes

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.
Prep Time 45 mins
Cook Time 30 mins
Total Time 1 hr 15 mins
Course Appetizer, Main Course
Cuisine American
Servings 4
Calories 664 kcal

Equipment

  • 3 bowls
  • Aluminum foil
  • Baking pan
  • Freezer
  • Frying pan
  • Tongs
  • Spoon
  • Paper towel
  • Plate

Ingredients
  

Crabless Cakes

  • 1 cup artichoke hearts diced
  • 1 can heart of palm diced
  • 1 egg or flax egg
  • ½ cup chickpea flour
  • ½ cup crushed crackers or breadcrumbs
  • 1 tbsp mayonnaise
  • ½ tbsp old bay seasoning
  • ½ tsp Worcestershire sauce
  • ½ tsp mustard
  • 1 handful parsley chopped
  • to taste salt
  • 1 cup all-purpose flour
  • 1 tbsp frying oil
  • 1 tbsp butter

Spicy Remoulade Sauce

  • 1/4 cup mayonnaise
  • 1 tsp dijon mustard
  • 1 tsp lemon juice
  • ½ tsp lemon zest
  • ¼ tsp hot sauce
  • 1 tbsp capers finely chopped
  • 1 clove garlic minced

Instructions
 

Crabless Cakes

  • 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!

Chickpea Flour. Garbanzo Bean Flour.

How To Make Chickpea Flour

Gluten FreeDairy FreeVeganVegetarian

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.

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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.

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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.

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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.

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How To Make Chickpea Flour

Never add this ingredient to your shopping list again. It’s simply too easy to make!
Yield: 1 cup

Materials

  • 1 cup dried chickpeas
  • 1 food processor or blender
  • 1 paper towel
  • 1 sifter
  • 1 air 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!

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Vegan Fluffy Pancakes With Brown Sugar Pancake Syrup.

Pancakes With Brown Sugar Syrup Recipe

Dairy FreeVeganVegetarian

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.
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.

Vegan Fluffy Pancakes With Brown Sugar Pancake Syrup.

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.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Breakfast
Cuisine American
Servings 2 people
Calories 552 kcal

Equipment

  • 3 bowls
  • 3 spoons
  • Non-stick pan
  • Spatula
  • Small pot

Ingredients
  

Fluffy Pancakes

  • 1 ¼ cup all-purpose flour
  • 2 tbsp sugar
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ cup butter
  • 1 tbsp ground flax seed
  • 2 tbsp warm water
  • 1 cup milk
  • 1 tsp vanilla extract
  • ¼ tsp salt

Brown Sugar Syrup

  • ½ cup brown sugar
  • 1 cup water

Instructions
 

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!

Mango Guacamole

Mango Guacamole Sweet And Savory Recipe

Gluten FreeDairy FreeVeganVegetarian

Chunky avocado mixed with sour lime and crunchy fresh vegetables are the key ingredients to the infamous guacamole that we all know and love.

However, have you ever considered spicing things up a bit? Maybe by adding in some ripe mango?

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Why add mango?

Guacamole is something I personally can’t get enough of. I put it on everything.

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That being said, it is possible to get tired of a good thing. You know, when I made this recipe I had simply eaten too much regular guacamole. I (somehow) grew tired of it. Even good things get old after a while…

You know, kinda like when you eat that one type of cereal for a few months and before you know it, you just can’t take it ANYMORE. Everything in moderation, right?

So, to switch things up for my palette, I tried making guacamole with some different ingredients; like mangoes.

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Is this better than regular guac?

Traditional guacamole is pretty hard to beat, so I don’t want to put these two in an unfair competition. The guacamole we all know and love is one of a kind, and unmatchable.

Nonetheless, this is a heck of a good alternative for when you’re just tired of regular old guacamole.

This is a sweet twist on the traditional recipe.

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What can I eat guacamole with?

This guacamole makes a delicious topping for tacos and quesadillas, or even as dip for your favorite tortilla chips. Add it to your meals and enjoy as a delicious side, throw it on top of some toast for breakfast, use it for deviled eggs… The possibilities are endless. It fits perfectly into most Hispanic and Spanish meals, so be sure not to forget it when making rice and beans or paella.

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Mango Guacamole

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.
Prep Time 10 mins
Total Time 10 mins
Course Appetizer
Cuisine Mexican
Servings 4 people
Calories 246 kcal

Equipment

  • Bowl
  • Fork
  • Knife

Ingredients
  

  • 2 ripe avocados
  • 1/2 ripe mango
  • 1/2 onion
  • 1/2 jalapeno pepper
  • 1 clove garlic
  • 1 lime
  • 1 handful cilantro
  • 1/2 tsp cayenne pepper
  • To taste salt

Instructions
 

  • 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!

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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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Classic Egg Benedict Recipe

Dairy FreeVegetarian

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.
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Breakfast
Cuisine American
Servings 3 people
Calories 420 kcal

Equipment

  • Pan
  • Double boiler
  • Large pot
  • 3 bowls
  • Whisk
  • Wooden spoon
  • Spatula
  • Fork

Ingredients
  

Egg Benedict

  • 3 large eggs
  • 3 English muffins
  • 3 Canadian bacon slices

Hollandaise

  • 2 egg yolks
  • 1/4 cup butter
  • 2 tbsp lemon juice
  • To Taste salt
  • Pinch cayenne pepper

Instructions
 

Poached Egg

  • Fill large pot with water and bring to boil.
  • 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!

Mesquite Grilled Chicken With Honey Lime Cilantro Sauce Copy Cat Jose Tejas Chicken Bandera Recipe

Gluten FreeDairy Free

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

  • Servings: people
  • Difficulty: normal
  • Print

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!

Ingredients

  • 1 chicken breast
  • mesquite seasoning (1 tbsp paprika, 1 tsp cumin, 1 tsp brown sugar, 1/2 tsp garlic powder, 1/2 tsp onion flakes, 1/2 tsp rosemary, 1/4 tsp sage, 1/4 tsp ground mustard, 1/4 tsp chili powder)
  • 1 handful cilantro, chopped
  • 2 limes, juiced
  • 1/4 cup honey
  • salt and pepper, to taste

Directions

  1. Slice chicken breast into think cutlets.
  2. Assemble mesquite seasoning mix.
  3. In a bowl, combine seasoning mix and chicken cutlets. Allow to marinate for at least 10 minutes.
  4. In a small pan over low heat, mix lime juice, honey, and cilantro. Cook until sauce thickens up and then remove from heat.
  5. On a grill, cook marinated chicken breast until it’s charred.
  6. Serve chicken with honey lime cilantro sauce. Enjoy!

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Dominican Potato Salad AKA Ensalada Rusa Recipe

Gluten FreeDairy FreeVegetarian

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.

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.

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!

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.

Dominican Potato Salad Recipe

  • Servings: 2 people
  • Difficulty: easy
  • Print

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

  1. Fill a large pot with water and add 1 tbsp vinegar, potatoes, egg, and carrots. Boil over medium heat.
  2. Once boiling, remove egg. Remove carrots and potatoes once they are tender and soft.
  3. In a small pan over low heat, add 1 tbsp vinegar and chopped onion. Cook until onions are translucent.
  4. Peel potatoes and egg and largely chop egg, carrots, and potatoes.
  5. In a bowl, add potatoes, egg, carrots, onion, and mayonnaise.
  6. Mix well and taste for salt and pepper. Enjoy!

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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!

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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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Baked Herb Crusted Tomatoes

Dairy FreeVeganVegetarian

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.

Baked Herb Crusted Tomatoes

  • Servings: 4 people
  • Difficulty: easy
  • Print

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

  1. Preheat oven to 375 degrees.
  2. 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.
  3. In a bowl, combine parsley, basil, garlic, panko, and parmesan. Mix well.
  4. Using a spoon, or your hands, place the herb mixture on the tomatoes.
  5. 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!

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Classic French Omelette Recipe

Gluten FreeDairy FreeVegetarian

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!

Classic French Omelette Recipe

  • Servings: 1 person
  • Difficulty: easy
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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

  1. In a bowl, crack the eggs, add salt, and whisk until mixture is a thin liquid.
  2. 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.
  3. Once completely melted, add egg mixture and scramble until the eggs begin to thicken.
  4. 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
  5. 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.
  6. Fold the last edge of the omelette into a plate. Top with chives and enjoy!

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Shredded Chicken Empandas From Scratch

Dairy Free

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!

Shredded Chicken Empanadas From Scratch Recipe

  • Servings: 4 people
  • Difficulty: easy
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Going the extra step goes a long way with certain recipes, and this is definitely the case when it comes to empanadas.


Ingredients

  • 2 cups all purpose flour
  • 1 stick butter, chilled
  • 1 tsp salt
  • 1 egg
  • 1 chicken breast, shredded

Directions

  1. In a bowl, mix together flour and salt.
  2. Once mixed, add butter and combine into flour with hands until there is no dry flour left.
  3. Once combined, add egg and combine with hands until a dough is created.
  4. Kneed dough for 5 minutes, then cover with plastic wrap and set aside to rest for 30 minutes.
  5. After 30 minutes, separate dough into 10 pieces. Roll pieces into balls.
  6. Take one ball, press down to create a circle shape, and ,using a rolling pin or anything cylindrical, roll the dough until it’s flat and round.
  7. Add chicken filling to one half of the circle, fold the other half over the filled half, and press down the edges (on both sides) with a fork.
  8. Repeat steps 6 & 7 for the rest of the filling and dough.
  9. Add vegetable oil to a pan over low to medium heat, and add the empanadas.
  10. Cook until golden brown on both sides, remove from oil and transfer to a paper towel covered plate. Let cool and enjoy!

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Dominican Style Black Beans Recipe

Gluten FreeDairy FreeVeganVegetarian

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!

  • Servings: 4 people
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Ingredients

  • 1 tablespoon olive oil
  • 1 handful cilantro, stem on -1/2 large onion, whole
  • 1/2 bell pepper, quartered
  • 1/2 small auyama, lagerly diced
  • 2 cloves garlic, crushed
  • 1 can black beans, rinsed
  • 3 & 1/2 cup water
  • 1 tsp tomato paste
  • 1 sazon packet
  • 1 tsp adobo
  • 1/2 tsp oregano
  • 1/2 tsp thyme
  • salt and pepper to taste

Directions

  1. In a large pot, combine oil, cilantro, garlic, onion, and bell pepper. Cook on low heat for 2-3 minutes.
  2. Add the rest of the ingredients to the pot, in the order listed.
  3. Once everything is combined in the pot, cook over medium heat until it reaches a boil, and then cover and cook on low to medium for 30 minutes.
  4. After 30 minutes, remove onion and bell pepper and serve!

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Pumpkin cheesecake, easy cheesecake, pumpkin dessert, homemade cheesecake, pumpkin cheesecake with whipped cream

Pumpkin Cheesecake With Homemade Whipped Cream Recipe

Vegetarian

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!

Pumpkin Cheesecake With Homemade Whipped Cream

  • Servings: 4 people
  • Difficulty: normal
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Ingredients

– 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!

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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
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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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Elote Mexican Corn Recipe

Gluten FreeVegetarian

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!

Elote Mexican Corn

  • Servings: 2 people
  • Difficulty: easy
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This recipe pairs well with Mexican dishes and can be dressed up in so many different ways.


Ingredients

  • 2 ears corn on cob
  • 1/4 cup cotija cheese
  • 1/4 cup sour cream
  • 2 tbsp butter
  • 1 tsp tajin

Directions

  1. In a large pot over medium to high heat, fill halfway with water and bring to boil.
  2. Once at a boil, add ears corn and cook for 10 minutes.
  3. Once cooked, remove from pot and transfer to plate for coating.
  4. While the ears are warm, spread butter for entire ears.
  5. Spread sour cream along the sides of the corn with a spoon.
  6. Sprinkle cheese and tajin over the spreaded corn. Enjoy!

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Mangu con los tres golpes salami plantain queso de freir

Mangu Con Los Tres Golpes Recipe

Gluten Free

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.

So for starters, if you’re not from the Caribbean you are probably wondering what the hell is mangu. Mangu came from the region of the Congo, when there was slave trade, from a similar dish they eat made with boiled plantains. The name of the dish is mangusi. The word mangu comes from this West African word mangusi, which refers to any mashed vegetable from the earth.

Mangu con los tres golpes translates to mashed plantain with the three strikes. The three strikes would be the egg, cheese, and salami. Sometimes called con los cuatros golpes and incorporating avocado, this is a traditional breakfast in the Dominican Republic.

Try to use very unripe plantains, but yellow ones work too. The salami brand my family uses is Induveca. It’s a Dominican staple and can be used in so many more ways than just a side for mangu. Also, make sure to slice your queso thicker so you have a soft, gooey center.

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!

Mangu Con Los Tres Golpes

  • Servings: 2 people
  • Difficulty: easy
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Ingredients

  • 1 green plantain
  • 4 cups water
  • 6 slices queso de freir
  • 8 slices Dominican frying salami
  • 1/2 red onion, sliced
  • 1/2 cup apple cider vinegar
  • 1 egg
  • 1 tbsp butter
  • 1 tsp cold water
  • 1 cup frying oil
  • salt and pepper to taste
  • 1 ripe avocado, optional

Directions

  1. In a small bowl, add sliced onion and vinegar and let marinate as you prepare the rest of the dish.
  2. Peel plantain by cutting the skin alongside the edges. Cut plantain into 4 pieces for quicker cooking.
  3. In a small pot at medium to high heat, fill with water and plantain pieces, and cook until the plantains are soft.
  4. Once the plantains are soft, remove them from water, preserving about 2 tbsp water from cooking.
  5. In a large bowl, add soft plantain and butter, using a fork to mash the plantains.
  6. Add preserved cooking water and cold water and mash until smooth. Season with salt and pepper and set aside as your prepare the rest of the dish
  7. In a pan at low to medium heat, add frying oil. Add egg, season with salt and pepper, and cook, using a spoon to get the hot oil on the top of the egg. Once cooked, remove from pan.
  8. Add cheese slices to pan and cook on both sides until golden brown. Once cooked, remove from pan.
  9. Add salami slices to pan and cook on both sides until golden brown. Once cooked remove from pan.
  10. Add onion slices marinating in vinegar to pan and cook until translucent. Once cooked remove from pan.
  11. Cut avocado and assemble dish. Enjoy!

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Mexican Shredded Chicken Taquitos

Shredded Chicken Taquitos Recipe

Dairy Free

I remember my mom would always buy those frozen taquitos from costco and I was always so obsessed with them. I’m talking like, I’d finish a box every weekend! And the were BIG boxes because you know, costco. They were so addicting, so I decided to make my own and share my recipe with you.

If you don’t know about taquitos, also known as rolled tacos, or flauta and tacos dorados in the streets of mexico, then let me brighten your day with this delicious Mexican dish. A taquito typically consists of a small rolled-up tortilla that contains filling, including beef, cheese or chicken. The filled tortilla is then crisp-fried or deep-fried and the dish is often topped with condiments like sour cream and guacamole. It’s similar to tacos and quesadillas, but it’s different which is great because those can get boring. Taquitos are a great way to spice up your Taco Tuesday menu!

So, next time you’re craving Mexican food and you have some corn tortillas on hand, try this recipe for taquitos. You can substitute the oil and pan in this recipe with either an air fryer at 400 degrees for 10 minutes or an oven at 425 degrees for 20 minutes.

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!

Shredded Chicken Taquitos

  • Servings: 2 people
  • Difficulty: easy
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Taquitos are a great way to spice up your Taco Tuesday menu!


Ingredients

  • 15 corn tortillas
  • 2 cups cooked chicken, shredded
  • 1/2 small onion, chopped
  • 2 cloves garlic, chopped
  • 1/2 green bell pepper, chopped
  • 1/2 tsp adobo
  • 1/4 tsp cumin
  • 2 cups frying oil
  • salt and pepper to taste
  • sour cream, optional
  • cojita cheese, optional
  • parsley, optional

Directions

  1. In a deep pan, heat oil on low to medium heat.
  2. One at a time, cook the tortillas in the oil for 3 second and then remove from oil and let cool. Set oil aside for later step.
  3. In a small pan on low heat add onion, garlic, bell pepper, chicken adobo, cumin, and salt and pepper to taste.
  4. Cook until the vegetables are soft then remove from heat.
  5. To assemble the taquitos, place a tortilla on your cutting board and place a spoonful of you chicken mixture on the bottom half of the tortilla.
  6. From the bottom side of the tortilla (the side closest to you), begin rolling (making sure the filling is tight by tucking) until you have a tight rolled taquito. Do the same for each tortilla.
  7. In the deep pot with oil, cook the taquitos at low to medium heat until they’re golden brown.
  8. Serve with sour cream, cojita cheese, and parsley.

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Dominican Beef Stew – Carne De Res Guisada Recipe

Gluten FreeDairy Free

I love Dominican food, and res guisada is one of my favorites. It’s hearty, comforting, and delicious, and it pairs perfectly with rice and beans to make La Bandera. La bandera, or the flag, is a the national dish of DR and it is matches the colors of the country’s flag and consists of rice, red beans, meat, and salad. I could eat la bandera every single day but that’s just me.

This recipe is simple to make and can be prepared in under an hour! You can let this simmer for longer than 20 minutes if you want a thicker stew, but don’t cook for longer than an hour to avoid overcooking.

La Bandera Dominicana

You can make this recipe using just about any cut of beef, just dice it into 1 inch pieces. And any color bell pepper works though I always pick the red ones :). 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!

Dominican Beef Stew - Carne De Res Guisada

  • Servings: 4 people
  • Difficulty: easy
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A traditional Dominican beef stew in under an hour.


Ingredients

  • 1 pound beef stew meat
  • 1/2 red bell pepper, sliced
  • 1 handful cilantro, stems and leaves
  • 1/2 onion, chopped
  • 2 garlic cloves, minced
  • 1 sazon packet
  • 2 tbsp vegetable oil
  • 1/2 tsp soy sauce
  • 1/2 tsp adobo
  • 1/2 lime, zest and juice
  • 1 tbsp tomato paste
  • 1 1/2 cups water
  • salt and pepper to taste

Directions

  1. In a large bowl, add beef, sazon, soy sauce, adobo, and lime. Mix and let marinate for 15 minutes.
  2. In a large pot, add oil and cook marinated beef on low heat.
  3. Once the beef is tender add onion, garlic, bell pepper, and cilantro and cook for 2 minutes.
  4. After 2 minutes, add water and tomato paste and bring to a boil, then cover with lid and let simmer for 20 minutes.

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Spicy Crab Sushi Roll Recipe

Dairy Free

Spicy crab roll is the favorite sushi roll of my friend from work. We work next to a couple sushi restaurants so we always order out while on shift. I can’t even tell you how many rolls I’ve eaten at work! I’ve tried many rolls in my day, but she put me onto the spicy crab roll. If you’ve never had it and you like spicy tuna rolls, you’ll like this.

This recipe calls for imitation crab, which you can substitute with real crab if you got it like that, or with something like heart of palm to make it vegan. You can find imitation crab at your local supermarket in the fish section. Imitation crab is a product that uses fish meat to imitate shellfish meat since crab meat can be quite expensive, and it’s actually what most sushi restaurants use in their crab rolls!

For the sticky rice, make sure you make it with sushi rice. It is the only way it will stick to the wraps, and let me tell you that rice is sticky! Besides that, only other special ingredient needed is rice vinegar.

Spicy Crab Sushi Roll

Making sushi isn’t easy the first time, but just like everything else you get better with practice. 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!

Spicy Crab Sushi Roll Using Imitation Crab

  • Servings: 2 people
  • Difficulty: normal
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Ingredients

  • 1 nori seaweed wrap
  • 1/2 cup cooked sticky sushi rice
  • 5 imitation crab legs
  • 2 tablespoons mayonnaise
  • 1 tsp siracha, or cayenne pepper
  • salt and pepper to taste

Directions

  1. In a bowl, flake the imitation crab legs and add mayonessaise, siracha, and salt and pepper.
  2. Lay out the wrap with the rougher side facing you. Using your fingertips, add the rice to the wrap to and press down evenly.
  3. Once the whole wrap is covered in rice, turn over and place the crab mixture on the wrap in a straight line.
  4. Using parchment paper, roll the wrap around tight and tucked.
  5. Slice through using a sharp knife, dipping in water in between cuts. Serve!

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Ecuadorian Lentil Stew With Rice Recipe

Gluten FreeDairy FreeVeganVegetarian

This stew is also known as menestra de lentejas. It’s a popular dish in Ecuador that uses lentils, though you can give it a go with any type of bean you have on hand. This recipe calls for minimal and basic ingredients that most of us always have on hand, so it’s known by many as a “poor man’s dish. But this dish is absolutely delicious!

I was not a huge fan of brown lentils before this recipe. I didn’t like the brown ones at all, though I love the black ones. So I had a bag full of brown lentils I had never used and now I know what to do with it. If you have some extra lentils on hand be sure to try this recipe out.

Ecuadorian Lentil Stew With Rice

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!

Ecuadorian Lentil Stew With Rice

  • Servings: 4 people
  • Difficulty: easy
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Also know as menestra de lentejas, this lentil dish is popular in Ecuador.


Ingredients

  • 1 tbsp oil
  • 1/2 white onion, whole
  • 2 cloves garlic, crushed
  • 1/2 red bell pepper, quartered
  • 1 handful cilantro
  • 1 sazon packet
  • 1/2 tsp adobo
  • 1 tsp tomato paste
  • 1 tsp cumin
  • 1/2 cup brown lentils
  • salt and pepper to taste

Directions

  1. Add oil, onion, garlic, bell pepper, and cilantro in a small pot on low heat and cook for 2 minutes.
  2. After 2 minutes, add the rest of the ingredients, turn to medium heat, and wait for a boil.
  3. Once the mixture has reached a boil cover with lid, lower heat, and simmer for 30 minutes, or until most of the liquid is evaporated. 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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Patacon De Platano Maduro With Chicken And Mojo Recipe

Gluten FreeDairy Free

Patacon is the concept of using plantain as a substitute for bread. It’s a very satisfying way to switch things up once in a while. I have a recipe already where I show you how I make my Jibarito, which is very similar to this recipe. However, that recipe used salted green plantains while this recipe uses sweet ripe plantains.

Patacon De Platano Maduro

Making these are so easy, just make sure that you use plantains that are ripe but not too ripe to where it won’t hold together after you press it. Also, don’t press the plantain too thin because that will also cause the plantain to fall apart.

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!

Patacon De Platano Maduro With Chicken And Mojo

  • Servings: 2 people
  • Difficulty: easy
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Patacon is the concept of using plantain as a substitute for bread. It's a very satisfying way to switch things up once in a while.


Ingredients

  • 1 ripe plantain
  • 3/4 cup vegetable oil
  • 1 cup shredded grilled chicken
  • 1 kale leaf
  • 1/2 jalapeno, sliced
  • 1 clove garlic, minced
  • 1 handful cilantro, chopped
  • 1/2 lime, juice and zest
  • 1 tbsp olive oil
  • 1/2 tsp oregano
  • salt and pepper to taste

Directions

  1. In a medium pan, heat oil over low to medium heat.
  2. Peel the plantain, cut it in half, and then cut the plantain perpendicular to the first cut so that you have 4 pieces.
  3. Place the four plantain pieces into the pan and cook for a few minutes on both sides.
  4. Remove each plantain quarter from the pan and onto a cutting board lined with parchment paper and use another cutting board to press the plantain pieces.
  5. Put the pressed plantain pieces back to the pan and cook until golden brown on both sides.
  6. Combine jalapeno, garlic, cilantro, lime, olive oil, oregano, salt, and pepper in a bowl.
  7. Assemble patacon starting with one plantain quarter, the shredded chicken, kale, mojo, and another plantain quarter.

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Dominican Beans- Habichuelas Guisadas Recipe

Gluten FreeDairy FreeVeganVegetarian

Being half Dominicana, I LOVE rice and beans. Over the years I’ve perfected my rice by switching over to basmati rice, adjusting the water ratio, and tweaking the cook time. But I’ve never ever made habichuelas that I truly enjoyed. Before this recipe that is.

Now let me clear up that these beans are not made from SCRATCH since we are using canned beans, and that’s probably evident through the very short 45 minute cook time. Usually, you’d start with dry beans and that cook time is somewhere around 4 hours, and that’s not including soaking the beans overnight for 8-12 hours. This is the recipe for when you want beans but do not have the time.

Dominican Rice And Beans

You can use any bean for this recipe really, but for true Dominican beans use roman beans. Good alternatives would be pinto beans, black beans, cannellini beans, and red kidney beans.

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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Classic habichuelas guisadas.


Ingredients

  • 1 tablespoon olive oil
  • 1 handful cilantro, stem on
  • 1/2 large onion, whole
  • 1/2 bell pepper, quartered
  • 1/2 small auyama, large diced
  • 2 cloves garlic, crushed
  • 1 can roman beans, rinsed
  • 3 1/2 cup water
  • 1 tsp tomato paste
  • 1 sazon packet
  • 1/2 tsp adobo
  • 1/2 tsp oregano
  • 1/2 tsp thyme
  • salt and pepper to taste

Directions

  1. In a large pot, combine oil, cilantro, garlic, onion, auyama, and bell pepper. Cook on low heat for 2-3 minutes.
  2. Add the rest of the ingredients to the pot, in the order listed.
  3. Once everything is combined in the pot, cook over medium heat until it reaches a boil, and then cover and cook on low to medium for 30 minutes.
  4. After 30 minutes, remove onion and bell pepper and serve!

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Vegan Quesadilla With Homemade Flour Tortillas Recipe

Dairy FreeVeganVegetarian

Quesadillas are one of my favorite things to make when I need to cook something quick and delicious! This recipe makes a pretty basic quesadilla that tastes so much better than any basic quesadilla.

Vegan Chorizo

What makes this quesadilla stand out is the homemade chorizo filling! It’s made out of seitan, mushrooms, and walnuts and so many other spices to bring the chorizo to life.

And like I say all the time, a homemade tortilla brings things to a whole nother level. I made flour tortillas because I was too lazy to buy a pack, and truthfully they’re so easy to make it bothers me to buy it😂 And homemade versions are so easy and taste soooo much better!

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 Quesadilla With Homemade Flour Tortillas

  • Servings: 2 people
  • Difficulty: easy
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Ingredients

  • 2 servings vegan chorizo
  • 1 cup cheese
  • 2 cups flour
  • 1/2 cup + 1 tbsp warm water
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 3 tbsp olive oil

Directions

  1. Combine flour, baking powder, and salt and mix well. Add oil and water and mix until just well combined and let rest in bowl with damp towel for at least 30 minutes.
  2. After 30 minutes, slice your dough into four and use a rolling pin to roll each piece of dough out into a thin circle.
  3. Heat each tortilla until golden brown on a pan at low to medium heat.
  4. Once both sides are cooked, cover one half of the circle with cheese, then chorizo, and then more cheese. Fold.
  5. Cook on both sides until crispy and the cheese is melted. Serve.
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Vegan Chorizo With Seitan, Mushrooms, & Walnuts Recipe

Gluten FreeDairy FreeVeganVegetarian

This recipe is a must try simply because of how flavorful the chorizo is! You practically forget you’re not eating the real thing lol.

No but seriously, the combination of seitan, mushrooms, and walnuts creates a very believable meat crumble. The addition of onion, garlic, and jalapeno creates a tone of freshness and the long list of spices brings the whole mixture to life. Apple cider vinegar creates a slight caramelization on the crumble.

Quesadilla With Vegan Chorizo

This chorizo can be made ahead of time for different types of meals such as quesadillas, tacos, tostadas, burritos, nachos, and so so so much more!

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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A healthier option that has the same great flavors!


Ingredients

  • 1 seitan cutlet
  • 1 cup portabello mushrooms
  • 1/4 cup walnuts
  • 1/2 onion, chopped
  • 2 garlic cloves, minced
  • 1/2 jalapeño, chopped
  • 1/2 tsp chili powder
  • 1/2 tsp paprika
  • 1/2 tsp oregano
  • 1/2 tsp garlic powder
  • 1/2 tsp allspice
  • 1/2 tsp corinader
  • 1/8 tsp cloves
  • 1/8 tsp cinnamon
  • 1/8 tsp cumin
  • 1 tbsp apple cider vinegar, or white vinegar
  • salt and pepper to taste

Directions

  1. Chop the seitan, portabello mushrooms, and walnuts in a food processor.
  2. Combine all other ingredients and cook on an oiled pan on medium heat until the crumble is crispy.

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Vegan Tostadas With Refried Black Beans & Chili Lime Seitan Recipe

Gluten FreeDairy FreeVeganVegetarian

Tostada is spanish for toasted, and in this recipe we are working with a corn tortilla that is fried, or toasted, to work as a plate for toppings.

Refried beans are one of my favorite ways to use black beans, though this refried beans is traditionally made with pinto beans. This recipe for refried beans is so quick and simple, and is tailored for dry beans instead of canned beans. Cooking with dry beans creates a richer flavor throughout the beans and the mixture itself, and you skip the canned bean flavor! Of course, you can make this recipe with canned beans, but in my opinion it all doesn’t come together the same way.

Vegan Tostada With Refried Beans & Chili Lime Seitan

Seitan is one of my favorite plant-based meat alternatives because it’s so versatile. The first time I had a tostada I was a few weeks ago when I was in Virginia. I went to this Mexican eatery called Lilly’s Little Mexico where I ordered tostadas de quinoa. It’s a fried homemade tortilla topped with refried beans, mexican quinoa, lettuce, queso fresco, and sour cream. It was sooooo good! It truly inspired me to make these tostadas at 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!

Vegan Tostadas With Refried Beans & Chili Lime Seitan

  • Servings: 2 people
  • Difficulty: easy
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Homemade tostadas will top any tostada you've ever had.

“Refried

– 2 servings Easy Homemade Corn Tostadas
– 4 cups water
– 1/2 cup black beans, soaked
– 1/2 onion
– 2 cloves garlic
– 1/2 teaspoon cumin
– 1 sazon packet
– 1 cup cheese
– salt and pepper to taste

“Chili

– 2 seitan cutlets
– 1 lime, juiced
– 1 tbsp soy sauce
– 1/2 tsp chili powder
– 1 pinch sugar
– salt and pepper to taste

“Refried

1. Combine water, beans, onion, garlic, and sazon packet in a deep pot. Cook until beans are tender.
2. Using a large ladel or spoon, scoop bean mixture onto a pan at low to medium heat. Stir frequently.
3. Season with cumin, salt, and pepper and mash the mixture using a fork.
4. Once the mixture begins to thicken, add the cheese and continue cooking until desired consistency.
5. Combine tostada.

“Chili

1. Combine all ingredients in a bowl and let marinate for at least 30 minutes.
2. Put entire mixture onto oiled pan at low to medium heat and cook until seitan is crispy.
3. Combine tostada.

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Easy Homemade Corn Tostadas Recipe

Gluten FreeDairy FreeVeganVegetarian

I’ve said it once before and I’ll say it again. Homemade tortillas hit different. And that goes for tostadas as well!

If you’ve never had a tostada let me put you on real quick. It’s essentially a raw corn tortilla fried in oil, making it crispy and kinda like a big, flat tortilla chip. You put toppings on it just like you would a taco and you enjoy! It’s absolutely delicious and the possibilities are endless with this one.

The first time I had a tostada I was a few weeks ago when I was in Virginia. I went to this Mexican eatery called Lilly’s Little Mexico where I ordered tostadas de quinoa. It’s a fried homemade tortilla topped with refried beans, mexican quinoa, lettuce, queso fresco, and sour cream. It was sooooo good! It truly inspired me to make these tostadas at 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!

Easy Homemade Corn Tostadas

  • Servings: 2 people
  • Difficulty: easy
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Homemade tostadas are great for when you want to taste authentic mexican cuisine made right from your kitchen.


Ingredients

  • 1 cup masa harina
  • 1 & 1 tsp warm water
  • 1 pinch salt
  • 2 cups vegetable oil

Directions

  1. Combine masa harina with salt and slowly add warm water.
  2. Mix with your hands until a springy dough is created. It should not be sticky or crumbly.
  3. Wrap dough in damp paper towel and let rest in bowl for 30 minutes.
  4. After 30 minutes, cut dough into 5-6 pieces and roll each piece flat using a rolling pin.
  5. Cut the dough into circles using a bowl or knife, and set aside to fry.
  6. Fry each piece of dough in a deep pan with oil on low to medium heat until the tostada is golden and crispy on both sides.
  7. Set aside and allow all excess oil to drip off, then serve with toppings of choice.

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Vegan Strawberry Waffles With Strawberry Syrup Recipe

Dairy FreeVeganVegetarian

Waffles are my favorite breakfast in the morning. They are so versatile and can be made in so many different ways. For this recipe I made strawberry waffles by pureeing one cup of strawberries and including them into the waffle mixture. By using this technique you can flavor your waffles with anything you want, and even make them healthier! Imagine pumpkin waffles, apple cider waffles, or banana waffles… the possibilities are endless.

The warm strawberry syrup adds extra goodness! My favorite way to cook these waffles is just long enough for the outside to be crispy but the inside be soft, and then pour the strawberry syrup while hot right before serving. If you love strawberries and waffles, then you should definitely 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!

“Strawberry

  • Servings: ”2
  • Difficulty: ”easy”
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”Fluffy

– 1 cup flour
– 1/4 cup plant based milk
– 4 tbsp sugar
– 1 cup strawberries, blended
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1 tbsp flax seed + 2 tbsp warm water
– 1/2 tsp salt
– 1 tsp vanilla extract

“Strawberry


– 1/4 cup strawberries
– 1/4 cup water
– 2 tbsp sugar

“Strawberry

  1. Combine flour, baking soda, baking powder, and salt in one bowl.
  2. Combine sugar, blended strawberries, flax seed egg, and vanilla extract in seperate bowl.
  3. Add the wet mixture to the dry mixture and mix until combined. Do not overmix.
  4. Pour mixture onto waffle maker and cook until edges are crispy.
  5. Serve with strawberry syrup.
  6. [recipe-directions title=“Strawberry Syrup”
  7. Combine all ingredients in a small pot and cook on low to medium heat until mixture becomes a syrup, approximately 5-10 minutes.
  8. Serve with strawberry waffles.

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