Perfect for those bustling days when prep-time in the kitchen needs to be minimal, this recipe is your savior. With uncomplicated steps and common ingredients, you can whip up this classic comfort dish without compromising on flavor or spending hours huddled over the stove.

Each layer of thinly sliced potatoes is coated in a creamy, garlicky sauce, punctuated by the distinctive tang of melted provolone cheese. The herbs and spring onions brings an uplifting freshness to the dish, offsetting the rich and hearty ingredients to create a balanced, hearty delight. A hint of nutmeg adds an earthy depth, subtly lifting the dish with its warming spice.

But what really takes this dish into gourmet territory are the caramelized onions. Their sweet and savory tones intertwine beautifully with the other ingredients, making each bite unique. These add an element of surprise, ensuring your Provolone Potatoes au Gratin isn’t just another side dish, but the star of your dinner.

Provolone Potatoes au Gratin

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★★★★★

5 from 1 review

• Author: Honest Cooking
• Total Time: 1 hour 15 minutes
• Yield: 6-8 servings

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Description

These heavenly little ramekins are bursting with an irresistible fusion of flavors, marrying Provolone cheese, smooth potatoes and caramelized onions for a wonderful comfort side.

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Ingredients

Units USM

• 2 Tbsp olive oil
• 4 cups thinly sliced onions (sliced crosswise, see how to slice onions)
• 6 medium-small Yukon gold potatoes (peeled, thinly sliced (1/8-inch thick, it helps to use a mandoline))
• 3/4 cup grated provolone cheese (divided 1/2 cup, 1/4 cup)
• 1/2 cup grated Parmesan cheese
• 1 teaspoon salt
• 1/2 teaspoon white pepper (or black pepper if that is what you have)
• 1 teaspoon butter
• 1/4 teaspoon nutmeg (grated)
• 1/3 cup vegetable stock (or chicken or beef,for a non vegetarian option)
• 1/2 teaspoon finely minced fresh rosemary
• 1/2 teaspoon finely minced thyme
• 1 green onion chopped

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Instructions

1. Heat 1 Tbsp of olive oil on medium high heat in a thick-bottomed sauté pan. Add the sliced onions, stir to coat with the olive oil, and cook until golden brown, about 15 to 20 minutes.
2. Preheat oven to 400°F.
3. In a large bowl put the sliced potatoes and gently toss with 1 Tbsp of olive oil, 1/2 cup grated provolone cheese, 1/2 cup of grated Parmesan, salt,nutmeg and pepper.
4. Butter a large gratin dish or 9×13 casserole lightly and line with the caramelized onions in an even layer at the bottom of the dish.Or you can make individual in ramekins.
5. Layer onions at the bottom of your baking dish,arrange the sliced potatoes in a pattern over the onions.
6. Pour stock over the potatoes. Sprinkle with remaining cheese and a teaspoon of butter,cut in small cubes.
7. Cover with aluminum foil and bake at 400°F for 45-50 minutes (or until fork tender) and 25-30 minutes for the individual ramekins.
8. Remove aluminum foil. Broil for 5 minutes, uncovered, until lightly browned.
9. Sprinkle with minced rosemary and thyme to serve.
10. Enjoy!

• Prep Time: 15 min
• Cook Time: 60 mins
• Category: Side
• Method: Baking
• Cuisine: French

Keywords: potatoes, gratin, provolone, side, cream, parmesan, side dish

The post Provolone Potatoes au Gratin appeared first on Honest Cooking.

Steeped in the rich culinary tradition of the sun-kissed Mediterranean island of Sicily, the Sicilian Orange Cake is an exemplar of simplicity meeting deliciousness. This delightful confectionery’s history is as tangy as the regional citrus fruit it relies on. While exact dates of origin remain elusive, the Sicilian predilection for citrus, which was introduced around 800 AD by Arab invaders, lends credence to the cake’s historical roots.

Sicilian Orange Cake is not about ostentation but rather, it is a paean to the fruit’s natural tang and sweetness. Made with a base of local oranges, butter, sugar, and flour, it’s the fresh-squeezed juice and zest that infuse the cake with its characteristic flavor and moist texture. Traditional Sicilian bakers often accentuate the orange essence further with a drizzling of orange syrup post-baking, imbuing each slice with an amplified citrusy zing.

In Sicily, this dessert isn’t confined to a specific time of the day or event. It’s an ever-present offering, enjoyed with an espresso at breakfast, a sweet afternoon pick-me-up, or as a dessert following a hearty meal. The Sicilian Orange Cake – a heartwarming testament to the island’s citrus heritage, its love for uncomplicated elegance, and the beauty of simplicity in food.

In this cake, we’re using honey to make the traditional recipe even more luscious, while at the same time offering a more healthy sweetening.

Mangia!

Sicilian Orange Honey Cake

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★★★★★

5 from 2 reviews

• Author: Honest Cooking
• Total Time: 50 minutes

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Description

The traditional, and ever-present orange cake from Sicily is sweetened with honey to create a rustic and fragrant dessert.

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Ingredients

Units MUS

• 3 large organic eggs
• pinch of sea salt
• 5 tablespoons honey orange (or lemon honey or acacia honey)
• zest and juice of an untreated orange (about 5 tbsp)
• 75 ml – 3 fl oz mild extra virgin olive oil
• 300 g – 11 oz brown rice flour (or Kamut flour or other unrefined flours)
• 15 g – 1/2oz organic baking powder
• A dusting of powdered sugar

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Instructions

1. Preheat the oven to 180°C (350°F/gas 4).
2. Whip whole eggs with a pinch of salt. Add honey, oil, zest and orange juice.
3. Add flour and baking powder, stirring just enough to blend the ingredients.
4. Pour the dough into a greased and floured cake pan (or replaced with baking paper).
5. Bake for about 35 minutes or until done.
6. Let cool, and dust with powdered sugar.

• Prep Time: 15 mins
• Cook Time: 35 minutes
• Category: Baking, Dessert, Dolci
• Method: Baking
• Cuisine: Sicilian

Keywords: sicily, italian food, baking, cake, oranges, honey

The post Sicilian Orange Honey Cake appeared first on Honest Cooking.

Why light a sweet scented candle in your place when you can have the real thing going on in your kitchen? With only five ingredients and an easy recipe, you’ll have more than three dozen cookies in a jiffy! Today, fill your home with the warm aromas of cookies baking in the oven, pour a glass of milk, and get cozy.

Sea Salt Peanut Butter Cookies

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Honest Cooking
• Total Time: 20 minutes
• Yield: 30 cookies

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Description

With only five ingredients and about 20 minutes to spare, you can fill your house with the delicious aroma of these salted peanut butter cookies.

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Ingredients

Units USM

• 2 cups packed light brown sugar
• 2 large eggs (at room temperature)
• 1 teaspoon pure vanilla extract
• 2 cups creamy peanut butter
• 1 tablespoon sea salt (for garnish (optional))

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Instructions

1. Preheat the oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats and set aside.
2. In a bowl, whisk together the brown sugar and eggs, then whisk in the vanilla.
3. With a wooden spoon, stir in the peanut butter until a thick and creamy batter forms; it is ready when no plain peanut butter can be seen and all the ingredients are incorporated.
4. With a tablespoon-size cookie scoop or spoon, form 1-tablespoon dough balls and place them on the prepared cookie sheets. Bake for 10 minutes, or until the edges are slightly browned (it’s okay if they crack). Remove from the oven, sprinkle a little sea salt over the cookies, and pat down slightly with the back of a flat spatula. Allow to cool for 10 minutes before transferring to a wire cooling rack.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: baking
• Cuisine: American

Keywords: cookies, peanut butter, cake, sea salt, baking

The post Sea Salt Peanut Butter Cookies appeared first on Honest Cooking.

Fresh from the garden to your table, this is a culinary journey into Italian summer-cuisine. It’s one of the most delicious ways to use the fleeting summer bounty of zucchini blossoms, turning soft, delicate flowers into a crispy and visually stunning dish.

The process begins by handling the blossoms, gently filling them with a blend of two amazing Italian cheeses – Pecorino and Ricotta. Then, the filled blossoms take a quick bath in a simple egg-flour batter. The batter, flavored with a hint of basil, is light enough not to overpower the blossoms, but gives them a deliciously crisp, golden coat upon frying.

As they cook, the blossoms bloom into an appetizing golden color, their petal edges just slightly caramelized. The frying process is quick, preserving the tender bite and delicate flavors of the blossoms while melting the cheese filling inside.

When served hot, they are a unique experience: a perfect balance between the crunch of the exterior and the soft, cheesy interior.

Step 1:

In a bowl, mix all the ingredients for the filling well. Place in a small pastry bag or a ziplock bag with one corner cut off.

Step 2:

Carefully open one end of the zucchini blossom and squeeze a modest amount of the cheese mixture into it. Avoid overfilling; the cheese should not cause the blossom to bulge. Securely twist the end of the blossom to close it. An alternative method involves making a small incision in the side of the blossom and filling it from there.

Step 3:

Chill the filled blossoms in the refrigerator for about 10-15 minutes while you prepare the egg mixture.

Step 4:

In a bowl, lightly whisk the eggs, then add milk, flour, cheese, and basil. Stir until well combined. The consistency of the mixture should resemble pancake batter. Adjust the thickness accordingly: if too thick, the coating will be too heavy; if too thin, it won’t adhere properly.

Step 5:

Preheat a large sauté pan and add approximately 1/4 inch of olive oil.

Step 6:

Gently roll the stuffed blossom in plain flour, shaking off any excess. Dip the floured blossom into the egg mixture, allowing any surplus to drip off, then place it in the hot oil. Repeat with the remaining blossoms until the pan is full.

Step 7:

Fry each blossom until golden brown, roughly two minutes per side. The second side may cook more quickly, so monitor them closely.

Step 8:

Remove the finished blossoms from the pan and lay them on paper towels to drain excess oil. Once all blossoms are cooked, pat them dry with a paper towel and sprinkle with salt.

Step 9:

Serve the fried zucchini blossoms while hot, or let them cool to room temperature.

Ricotta Stuffed Zucchini Blossoms

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Kalle Bergman
• Total Time: 25 minutes
• Yield: 12-15 pieces

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Ingredients

Units USM

• 1/2 cup Ricotta Cheese (1,25dl)
• 1 oz grated Pecorino Romano Cheese (30g)
• 1 oz Shredded Mozzarella Cheese (30g)
• 1 egg
• Pinch of Black Pepper
• Pinch of Granulated Garlic

1.

Egg Mixture

• 2 whole eggs
• 1/4 cup milk (0,6dl)
• 1/4 cup flour (0,6dl)
• 1/4 cup grated Pecorino Romano (0,6dl)
• 1 Tablespoon chopped Basil or Italian Parsley

1. Lightly beat the eggs and add in milk, flour, cheese, and basil. Mix well. Egg Mixture should be about pancake mix thickness. If the mix is too thick the egg coating will be to thick and if its too thin it will run off.
2. Heat a large sauté pan and then add about 1/4 inch of olive oil to the pan.
3. Lightly dredge stuffed blossom in plain flour, shake off excess.  Dip floured Zucchini Blossom in egg mixture, shed any excess egg and place into hot oil, continue the process till you fill the pan.
4. Fry each side of the Blossom until golden brown, about two minutes on each side, the second side may cook faster, keep an eye on them.
5. Place finished blossom on paper towels to drain off any excess oil.  When all the blossoms are finished place a paper towel on top of the flowers and pat dry.
6. Serve the Blossoms at room temperature, then get ready for your guests to storm your kitchen looking for more!

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Instructions

1. Mix all the ingredients together and place in small pastry bag, or a ziplock bag with an end snipped off.

2. Open one end of the blossom gently and squeeze a small amount of cheese into the blossom. Do not overfill, you want enough to almost fill the blossom not to make it bulge. Gently twist the blossom closed. (you may also make a small slit in the side of the blossom and fill it from there).

3. Refrigerate the blossoms for about 10-15 minutes while you get the egg mixture together.

4. Lightly beat the eggs and add in milk, flour, cheese, and basil. Mix well. Egg Mixture should be about pancake mix thickness. If the mix is too thick the egg coating will be to thick and if its too thin it will run off.

5. Heat a large sauté pan and then add about 1/4 inch of olive oil to the pan.

6. Lightly dredge stuffed blossom in plain flour, shake off excess.  Dip floured Zucchini Blossom in egg mixture, shed any excess egg and place into hot oil, continue the process till you fill the pan.

7. Fry each side of the Blossom until golden brown, about two minutes on each side, the second side may cook faster, keep an eye on them.

8. Place finished blossom on paper towels to drain off any excess oil.  When all the blossoms are finished place a paper towel on top of the flowers and pat dry. Sprinkle with salt.

9. Serve the Blossoms hot or at room temperature.

• Prep Time: 10 mins
• Cook Time: 15
• Category: appetizer
• Method: frying
• Cuisine: Italian, Italian-American

Keywords: zucchini, blossoms, appetizer, party food, italian food, ricotta

The post Ricotta Stuffed Zucchini Blossoms appeared first on Honest Cooking.

This is absolutely one of those recipes that the more quality ingredients you use, the more incredible this dish will taste! Not only did I use freshly made mozzarella and ricotta cheese, but I also used a 16-month aged Grana Padano cheese and 18-month aged Prosciutto di San Daniele.

Let’s talk first about what Grana Padano is and what makes Prosciutto di San Daniele so special!

Grana Padano cheese is made exclusively in the Pianura Padana (Po River Valley) in Northern northeastern region of Italy and aged for at least 9 months to over and up to 24 months. The result is a cheese with a sweet nutty flavor. Also, it is naturally lactose free.

Prosciutto di San Daniele is made exclusively in San Daniele, Italy (north of Venice) and aged for at least 13 months. It is completely natural, containing only Italian pork, sea salt, and San Daniele’s fresh air. With no additives or preservatives, it’s nutritious and easy to digest.

How can you tell you’re getting these quality ingredients in the store? For Grana Padano, look for its name label on the rind. For Prosciutto di San Daniele, look for a product that is branded with “Protected Designation of Origin” (PDO for short).

White Pizza with Prosciutto di San Daniele and Grana Padano

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★★★★★

5 from 5 reviews

• Total Time: 30 minutes
• Yield: 2 people

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Description

A pizza fit for a Queen – featuring two legends of Italian cuisine.

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Ingredients

• 16 oz fresh pizza dough
• 2 tbsp all purpose flour
• 6 oz fresh mozzarella cheese
• 1 cup fresh ricotta cheese
• 1/2 cup Grana Padano cheese
• 1/4 tsp kosher salt

Topping

• 2 tbsp honey
• 2 pinches chili powder or flakes
• 1 pinch cayenne pepper
• 6–8 slices Prosciutto di San Daniele

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Instructions

1. Preheat oven to 475 degrees F.
2. On a clean surface, drizzle about 1 tablespoon of flour across your surface. Place your dough on top of the flour and sprinkle another ~1 tablespoon of flour on top of your dough. Stretch it out until it's just slightly larger than your cast iron pan.
3. Liberally drizzle olive oil in your cast iron, on the bottom and also on the sides. Transfer the dough to your cast iron pan. Drizzle more olive oil just along the crust of your pizza dough.
4. Slice your mozzarella cheese into about 1/4 inch thick slices. Add the mozzarella to the dough, leaving about 1 inch border for the crust.
5. Mix the ricotta cheese, freshly grated Grana Padano, and kosher salt in a bowl. Once combined, add dollops of the ricotta mixture on top of your mozzarella.
6. Heat the cast iron on the stovetop for 4 minutes on medium-high heat or just until the bottom starts to form a crust then transfer to the oven for 16-18 minutes or until the crust begins to slightly brown.
7. Remove the pizza and transfer to a cutting board. While the pizza is cooling down, make the hot honey by adding the honey, chili powder, and cayenne pepper to a small pot. Heat on medium heat until it becomes more liquid in texture, stirring constantly.
8. Top your pizza with slices of Prosciutto di San Daniele, more Grana Padano, and drizzle with hot honey and enjoy immediately!

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Cuisine: Italian

Keywords: grana padano, pizza, prosciutto

The post Grana Padano and Prosciutto di San Daniele White Pizza appeared first on Honest Cooking.

These potato pancakes are not only satisfyingly delicious, but they’re also pretty easy to prepare. With just a handful of simple ingredients, you can transform plain leftover mashed potatoes into an amazing brunch or side-dish. Here we’ve used one of our favorite cheeses of all time – Gruyère – but the beauty of this recipe lies in its flexibility and adaptability, inviting you to put your own spin on it.

Keep in mind that this recipe works best with mashed potatoes that aren’t overly creamy or buttery. If your potatoes are on the richer side, you may need to add a bit more flour to help them hold their shape. Additionally, this recipe is not intended for use with instant mashed potatoes.

Fluffy Mashed Potato and Cheese Pancakes

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Kalle Bergman
• Total Time: 35 minutes
• Yield: 20 pancakes

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These savory pancakes are a crazy crowd-pleaser, appealing to people of all ages and tastes. With their golden, crispy exterior and cheesy interior, it’s no wonder they’re a hit.

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Ingredients

Units USM

• 4 cups mashed potatoes, not too creamy
• 1 cup (4 oz) shredded mozzarella cheese
• 1 cup (4 oz) shredded gruyere cheese (or other alpine cheese)
• 1 large egg
• 1/4 cup flour (or up to 1/2 cup for creamy potatoes)
• 4 tbsp chives, chopped
• 2/3 cup plain breadcrumbs
• Canola oil for sautéing
• Sour cream for serving

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Instructions

1. Create the pancake mixture: In a large mixing bowl, combine the mashed potatoes, shredded mozzarella cheese, gruyere, egg, flour, and chopped chives. Use a potato masher to mix the ingredients together until well combined. If the mixture is too loose to form a patty, add flour a little at a time.
2. Shape the pancakes: Scoop a heaping tablespoon of the potato mixture and form it into a round, 1/3-inch-thick patty between your palms. Dredge both sides of the pancake in breadcrumbs and place it on a cutting board. Repeat this process with the remaining mixture.
3. Cook the pancakes: Heat a large non-stick skillet over medium heat and add enough oil to lightly coat the bottom of the pan. Once the oil is hot, add the patties in a single layer and sauté them for 3-4 minutes per side or until they are golden brown. Cook the remaining patties, adding more oil as needed. To speed up the process, consider using two skillets at once.

Notes

If you don’t like alpine cheese, you can omit the gruyere and double the amount of mozzarella (but that’d be a mistake).

• Prep Time: 25 mins
• Cook Time: 10 mins
• Category: breakfast, brunch
• Method: sauteeing
• Cuisine: American

Keywords: breakfast, pancakes, brunch, side, potatoes

The post Fluffy Mashed Potato and Cheese Pancakes appeared first on Honest Cooking.

This awesome chowder is a celebration of tender leeks, garlic, and baby gold or red potatoes, gently simmered in a fragrant white wine and vegetable broth. The clever technique of mashing some potatoes directly in the pot gives it a luxurious thickness, without the added complexity of creating a roux.

We’re also kicking in a few splashes of Worcestershire sauce, giving the chowder a savory depth, while the incorporation of sweet, vibrant peas is the perfect signal of the arrival of the new season. If you prefer a lighter touch, half-and-half can be used in place of cream, but avoid milk to prevent a watery consistency. And honestly, a chowder needs to feel rich, even during spring!

To truly make this dish your own, garnish with dill, green onions, chives, or crispy shallots – it’s your own personal spoonful of springtime enchantment.

Creamy Potato and Pea Chowder

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Kalle Bergman

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Description

This one-pot wonder, best prepared in your ever-reliable Dutch oven, artfully combines the heartwarming comfort of winter fare with the lively, fresh flavors that embody the essence of spring.

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Ingredients

Units USM

• 3 Tbsp. extra-virgin olive oil
• 1 medium leek, white and pale green parts only, thinly sliced, rinsed, patted dry
• 4 garlic cloves, thinly sliced
• 1/3 cup dry white wine
• 1 lb. baby potatoes, unpeeled, cut into thick wedges
• 6 cups vegetable or chicken broth
• 1 tsp salt
• Freshly ground black pepper
• 1 cup heavy cream
• 1 cup frozen peas
• 2 tsp. Worcestershire sauce or soy sauce
• 1/4 cup coarsely chopped dill, plus sprigs for serving

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Instructions

1. In a large heavy pot, heat 2 Tbsp. extra-virgin olive oil over medium-high heat. Sauté the sliced leek and garlic, stirring occasionally, until lightly browned and slightly softened, about 3 minutes.
2. Pour in ¼ cup dry white wine and cook, stirring frequently, until almost completely evaporated, about 2 minutes. Add the baby potatoes, vegetable broth, kosher salt, and a few grinds of freshly ground pepper. Bring the mixture to a boil and cook, uncovered, until the potatoes are very tender, approximately 20–25 minutes.
3. Lower the heat to medium. Using a potato masher, gently break up some of the potatoes to achieve a thicker consistency. Stir in the heavy cream and peas, and cook until the peas are tender, about 5 minutes. Remove the pot from the heat and mix in the Worcestershire sauce or soy sauce, along with the chopped dill.
4. To serve, ladle the chowder into bowls and top with dill sprigs. Season with additional pepper to taste, and enjoy a warm, comforting taste of spring in every bite.

The post Creamy Potato and Pea Chowder appeared first on Honest Cooking.

A fun alternative to the traditional potato or sweet potato fry, crispy baked carrot fries offer a vibrant, versatile addition to your family’s meals. With a crisp exterior and tender interior, these carrot fries are perfectly suited for dipping in your favorite sauces.

Achieving the Perfect Crispiness

Carrots, unlike potatoes, lack the natural starch that allows for crisping in the oven. To remedy this, simply toss the carrot fries in cornstarch before adding oil. The cornstarch forms a starchy exterior, absorbing moisture and creating a crispy coating.

Experimenting with Seasonings

Although this recipe suggests optional smoked paprika, its smoky flavor effectively balances the carrots’ natural sweetness. Don’t hesitate to explore other seasonings: lemon pepper, garam masala, za’atar, Cajun, or chili powder. If using a spice blend containing salt, decrease the recipe’s salt content to half a teaspoon.

Sauces to Complement Carrot Fries

Carrot fries share a similar sweetness with sweet potato fries. While ketchup remains a classic choice, consider more savory or spicy dips to counterbalance the sweetness. I honestly always serve this with some ranch or aioli.

A Playful Twist on Fries: Crispy Baked Carrot Fries

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Kalle Bergman
• Total Time: 40 minutes

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Crispy baked carrot fries, is a vibrant and wholesome spin on traditional fries. This easy-to-make recipe transforms carrots into a crispy, tender treat that can be customized with your favorite seasonings and dips.

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Ingredients

Units USM

• 2 pounds carrots
• 1.5 tablespoon cornstarch
• 1 teaspoon smoked paprika
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 3 tablespoons olive oil
• Freshly chopped parsley for topping

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Instructions

1. Preheat the oven to 425°F and position two racks, dividing the oven into thirds. Line two rimmed baking sheets with parchment paper.
2. Peel and trim the carrots, cutting them crosswise into approximately 3-inch long pieces. Slice each piece lengthwise into 1/3-inch thick planks. Stack a few planks and cut lengthwise once more into 1/3-inch thick sticks. Place in a large bowl.
3. Mix in 1 tablespoon cornstarch, 1 teaspoon smoked paprika (if desired), 1 teaspoon kosher salt, and 1/4 teaspoon black pepper, ensuring an even coating. Drizzle with 2 tablespoons olive oil and toss to coat. Distribute carrots evenly across the baking sheets, spreading them into a single layer with space around each fry.
4. Roast for 15 minutes. Remove the baking sheets from the oven, and use a flat spatula or turner to flip the carrots. Return the sheets to the oven, switching their positions on the racks, and continue roasting for another 15 to 20 minutes until the carrots are tender and the edges are charred and crispy.
5. Top with freshly chopped parsley or other favorite herbs

• Prep Time: 10
• Cook Time: 30
• Category: Side dish
• Method: baking, oven baked
• Cuisine: American

Keywords: fries, potatoes, carrots, side dish, dipping, oven baking, roasting

The post A Playful Twist on Fries: Crispy Baked Carrot Fries appeared first on Honest Cooking.

This dish is a family favorite, delivering a combination of crispy roasted broccoli with a melty cheddar and nutty Parmesan cheese topping. It’s a simple yet satisfying recipe that will leave your guests (and, yes, you!) wanting more, and more, and more. With a few tips and tricks for achieving that perfect crispy texture, you’ll be collecting “OMG Points” from everyone around your table in no time.

Tips for Crispiness and Flavor

To make the broccoli even crispier and more delicious, try these tips:
– Use panko breadcrumbs for a better texture.
– Thoroughly dry the broccoli after boiling and cooling to keep it crispy.
– Don’t overcrowd the roasting sheet to prevent steaming.
– Use freshly grated Parmesan cheese for the best results.

Recipe Notes

– While fresh broccoli works best for roasting, frozen broccoli can be used in a pinch.
– Remember to keep an eye on the cheese while broiling to avoid burning.

Crispy Cheesy Broccoli

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Kalle Bergman
• Total Time: 22 minutes

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This crispy, cheesy adventure is perfect for your next dinner party, or just a regular (but delicious) weeknight meal.

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Ingredients

Units USM

• 1 large head broccoli, cut into evenly sized florets
• 2 tbsp extra virgin olive oil
• 2 tsp kosher salt, divided
• 1/2 tsp freshly ground black pepper
• 2 tbsp unsalted butter, melted
• 1/2 cup panko bread crumbs
• 1 1/2 cup shredded sharp cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1/4 tsp crushed red pepper flakes (optional)

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Instructions

1. Preheat oven to 450°F. Place a large, rimmed sheet pan on the middle rack.
2. Bring a large pot of water with 1 tsp salt to a boil. Meanwhile, prepare an ice bath next to the stove.
3. Boil broccoli florets for 2 minutes. Quickly transfer to the ice bath for 2 minutes, then drain and pat dry with paper towels.
4. Toss broccoli with olive oil, 1 tsp salt, and black pepper in a large bowl.
5. Combine melted butter, panko crumbs, cheddar, Parmesan, and red pepper flakes in a medium bowl.
6. Spread broccoli on the preheated sheet pan. Broil for 4 minutes.
7. Sprinkle breadcrumb/cheese mixture over broccoli, then broil for an additional 3-5 minutes or until fork-tender and crispy.
8. Serve immediately and enjoy!

Notes

• Use panko breadcrumbs for a better texture.
• Thoroughly dry the broccoli after boiling and cooling to keep it crispy.
• Don’t overcrowd the roasting sheet to prevent steaming.

• Prep Time: 10 min
• Cook Time: 12 min
• Category: Side Dish
• Method: Baking
• Cuisine: American

Keywords: broccoli, side dish, cheese, cheesy, side, vegetable, vegetarian

The post Roasted Crispy Cheesy Broccoli appeared first on Honest Cooking.

Tofu, the humble vegan plant-based protein can be transformed into almost anything (or nothing at all). With its blank canvas of flavor, tofu can be seasoned and elevated in any direction you desire. In this recipe, we bring all the flavors to the forefront with crispy pieces of tofu coated in a sweet and sticky glaze that just screams of “EAT ME!”.

And the recipe is so simple it will take you from zero to heaven in just 15 minutes.

To start, press the extra firm tofu to remove any excess water that may hinder the crisping process. Afterward, slice the tofu into diagonal or cubed pieces.

Next, coat the tofu pieces with a cornstarch layer, giving them an extra crispy texture when fried in a neutral oil like avocado oil, vegetable oil, or grapeseed oil. Fry the tofu pieces until they turn golden and crispy, ensuring that they are placed in a single layer in the pan.

The marinade is where the magic happens. In a small bowl, mix sweet soy sauce, rice vinegar, grated garlic, chili flakes, cornstarch, and water to create a thick, sticky glaze. Pour the marinade into the pan with the tofu, and quickly toss the tofu pieces to coat them evenly in the sauce. The cornstarch in the marinade thickens the sauce and transforms it into a sticky glaze that is perfect for dipping and savoring.

Garnish with sesame seeds or sliced green onions to add some visual appeal and depth of flavor. Serve the crispy sticky tofu with rice and vegetables or as a fun and delicious appetizer.

Pressing the tofu beforehand and coating it in cornstarch ensures that the texture is crispy and crunchy, setting the dish up to be perfectly dunked in the absolutely decadent sauce.

Crispy Sticky Tofu

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★★★★★

5 from 1 review

• Author: Honest Cooking
• Total Time: 15 minutes
• Yield: 2 people

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Description

In this recipe, we bring all the flavors to the forefront with crispy pieces of tofu coated in a sweet and sticky glaze that just screams of “EAT ME!”.

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Ingredients

14 oz extra firm tofu
4 1/2 tablespoons sweet soy sauce
2 1/2 tablespoons rice vinegar
1–2 garlic cloves
1 tablespoons red pepper flakes – adjust for spicyness
4 1/2 tablespoons corn starch
4–5 tablespoons water
4 tablespoons vegetable oil
Garnish

Sea salt flakes, sesame seeds or chopped green onions

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Instructions

Begin by draining and pressing tofu using a tofu press or by wrapping it in a clean tea towel and placing a weight on top to remove excess water.

In a small bowl or ramekin, whisk together sweet soy sauce, vinegar, grated garlic, and red pepper flakes.

Add 1 1/2 tablespoons of cornstarch and four tablespoons of water and stir until combined.

Slice the tofu into triangles or cubes and coat them in the remaining cornstarch.

Heat oil in a non-stick pan over medium-high heat, then add the tofu in a single layer, frying until golden and crispy.

Add the marinade to the pan, quickly coating all sides of the tofu.

Serve the crispy sticky tofu hot, garnished with sesame seeds or sea salt flakes and green onions.

• Prep Time: 10
• Cook Time: 5
• Category: Main Course, Side
• Method: Frying
• Cuisine: Asian

The post Crispy Sticky Tofu appeared first on Honest Cooking.

We don’t know about you, but we have a serious soft spot for chicken drumsticks. We mean, come on! You get to grab them with your hands, bite into that meaty flesh, and let the juices run down your chin. It’s the ultimate comfort food.

Now, we know that we all love crispy chicken skin, but let’s face it, sometimes it can be a little tough to achieve that perfect crunch, especially if you don’t want to hit the fryer. But fear not my friends, because we have a little trick up our sleeve that will guarantee you get that perfect crisp every time – say hi to baking powder.

That’s right, baking powder is the secret ingredient that will take your chicken drumsticks to the next level. It works like magic, helping the skin crisp up and turn golden brown, while keeping the meat inside moist and juicy.

But before we get to the baking powder, let’s talk seasoning. For this recipe, we’re keeping it simple but flavorful with a BBQ rub-like blend of smoked or plain paprika, onion and garlic powder, cayenne pepper, and a little bit of flour to coat the legs evenly all over.

To start, we’ll mix the spices and flour together in a shallow bowl. Then, we’ll coat the drumsticks in oil (we prefer using our hands to ensure each drumstick is well-coated), and stretch the skin over the flesh as much as possible. This is key to achieving that perfect crisp.

Next, we’ll dip each drumstick into the seasoning mixture, making sure to coat it evenly all over. Shake off any excess, otherwise, you’ll end up with a thick layer of pasty-ish coating on the chicken legs. Then, we’ll place the legs on a rack on a foil-lined tray (it makes cleanup a breeze), and spray them generously with oil. This will help them turn crispy and golden brown, almost like a frying effect.

We’ll start by baking the drumsticks for 30 minutes at 200°C/390°F (180°C fan), rotating the tray once to ensure they cook evenly. Then, we’ll crank up the oven to 220°C/430°C (200°C fan) and bake for a further 15 minutes until they’re crisp and golden. Depending on your oven, you may need an extra 5 minutes to get that skin crispy – so don’t be afraid to double check that crisp-level before you serve.

And there you have it, crispy baked chicken drumsticks that are sure to please even the pickiest of eaters. Serve them up hot, and watch as your friends and family devour them in seconds. This recipe is perfect for a weeknight dinner, a backyard BBQ, or a game day snack. So what are you waiting for? Get cooking.

Ultra-Crispy Oven Baked Chicken Drumsticks

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★★★★★

5 from 2 reviews

• Author: Honest Cooking
• Total Time: 1 hour
• Yield: 12 drumsticks

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Description

Do you love juicy, meaty, finger-licking chicken drumsticks? If the answer is yes (and let’s be honest, if it wasn’t, why would you be reading this), then you’re in luck because we’re about to share our favorite recipe for the absolute crispiest baked chicken drumsticks.

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Ingredients

12 chicken drumsticks

2 tbsp extra virgin olive oil

Cooking oil spray

4 1/2 tbsp plain flour

3 tsp garlic powder

2 tsp cayenne pepper

3 tsp onion powder

5 tsp smoked paprika

2 tsp black pepper

1 1/2 tsp salt

3 tsp baking powder

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Instructions

Preheat the oven to 200°C/390°F (180°C fan-forced). Line a tray with foil then place a rack on the tray.

Mix the Seasoning ingredients in a bowl.

Toss the drumsticks in the olive oil. Stretch and pull the skin on each drumsticks to cover as much of the flesh as possible.

Coat a drumstick in the Seasoning then shake the excess off well. Place on the rack. Repeat with remaining drumsticks.

Spray the legs generously with oil.

Bake for 30 minutes, rotating the tray halfway through. Increase the oven to 220°C / 430°F then bake for a further 15 minutes or until the skin is crispy. Serve hot.

• Prep Time: 10 min
• Cook Time: 50 min
• Category: chicken, main course
• Method: oven baking
• Cuisine: American

Keywords: chicken, chicken recipes, superbowl, party food, wings, drumsticks

The post Ultra-Crispy Oven Baked Chicken Drumsticks appeared first on Honest Cooking.

We’re never going to pooh-pooh a good supermarket rotisserie chicken. After all, with one quick stop at the store, you can have a fully cooked, juicy chicken ready to rock in no time.

But what if you’re not ready to devour that entire chicken in one sitting? No problem. You can easily shred it up and add it to soups, stews, and sandwiches, or the classic chicken salad the day after. However, if you are looking to double down on your initial rotisserie experience – how do you ensure you don’t end up with dry, boring chicken that has no resemblance to the masterpiece you picked up at your local grocer?

Reheating rotisserie chicken in the oven is a cinch, and it helps keep the skin crispy and the inside moist. Simply preheat your oven to 350°F, place the chicken in an oven-safe dish with a cup of chicken broth, cover with tin foil, and let it roast for about 25 minutes. Then, remove the foil for an additional 5 minutes to crisp up the skin, and voila! Perfectly reheated rotisserie chicken.

Let’s go over it once more, and make it real simple to follow:

1. Preheat the oven to 350°F. Place the leftover chicken in an oven-safe dish.

2. To keep the chicken moist, pour a cup of chicken broth into the bottom of the dish. Cover with tin foil and place in the oven.

3. Let the chicken roast for approximately 25 minutes. Remove the foil and let roast for an additional 5 minutes to crisp up the skin.

4. PRO TIP: If you add one or two cloves of crushed garlic, a splash of white wine and some chopped fresh herbs to the chicken broth, you’ll end up with a couple of spoonfuls of really flavorful sauce to pour over your reheated culinary miracle when it’s all done!

Enjoy your “like brand new” rotisserie chicken – just as easy as going to the store for more.

The post How to Reheat Rotisserie Chicken appeared first on Honest Cooking.