Herring and Salmon Toast with Pineapple Salsa

There's nothing like a crispy slice of toast with smoked or tinned fish on top. It's an elegant appetizer you can also serve as a light snack. My go-to has often been the Mediterranean-style Tapa de Sardinas (Spanish sardines), but herrings work just as well. They aren't as rich in calcium, but just as delicious and almost identical! I add salmon to the dish in the form of spread to mimic salmon cream cheese. You can get it store-bought but why not make your own version?

I used MSC-certificated products, sustainably caught fish as I did with my Cornmeal Tuna Cakes. As I've mentioned before, you can identify their products by a (clearly visible) little blue label!

Tinned fish is underrated but it's so versatile.

Pineapple always adds freshness to whatever you serve it with. It also adds a little bit of acidity which, in this case, helps cut through the oil from the fish. You also end up with a very colourful plate!

Ingredients

2 tablespoons sour cream

1 teaspoon garlic, minced

1/2 teaspoon mustard

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon parsley

1/2 teaspoon dill

1 1/2 tablespoons Wild-caught pink salmon, boneless and skinless (Chicken of the Sea)

1/4 teaspoon chili flakes

2 slices whole grain bread

1 teaspoon clam juice

4 Kipper snack herring fillets (Crown Prince)

1/2 teaspoon olive oil

Salsa:

1 tablespoon tomato, finely chopped

2 tablespoons pineapple, finely chopped

1 teaspoon scotch bonnet hot sauce

1 tablespoon sweet corn

1/2 teaspoon parsley

1/2 teaspoon black pepper

Pinch of salt

Instructions

In a small bowl, mix the sour cream, garlic, mustard, dill, salt, chili flakes, pepper, olive oil, salmon, and clam juice until well combined.

In another bowl, mix the corn, salt, pineapple,tomato, parsely, pepper, and hot sauce.

Lightly toast your bread.

Spread the salmon cream over your toasts, top with the herring, followed by the pineapple salsa.

Serve at room temperature as or with a simple garden salad!

Cornmeal Tuna Cakes

People love going to relax at the beach. People love indulging in seafood from fresh oysters to grilled fish and curried shrimp. People love partying on yachts and competitively sailing boats. The question is, are people doing what it takes to protect the bodies of water that make these experiences possible? Not only do oceans provide beautiful beaches, delicious seafood and amazing memories, but they also provide food for millions of people. They provide oxygen in the air we breathe and hold 97% of the earth's water.

We need to protect the oceans from the pollution that kills ecosystems like the coral reef. We need to reduce the emissions that contribute to global warming, which raise sea levels and threaten natural habitats and coastal areas where people live. We need to reduce the amount of plastic that ends up in the stomachs of sea turtles and sea birds. We need to protect the oceans from overfishing and ensure food security for everyone.

June 8 marks World Oceans Day, and one of the key messages is that we can help the oceans by making more sustainable choices when we purchase seafood. How do you identify what’s sustainable? Buy MSC branded products marked with a little blue label. They are easy to spot as you can see below! The products are sustainably caught and you can trace back to the source. MSC is a science-based global nonprofit dedicated to the prevention of overfishing worldwide. You can read more about their work at  www.msc.org.

Tinned fish is a versatile ingredient and one of many MSC-approved products. I was challenged to make something creative and decided to treat tinned tuna in a similar way to crab, and replace the breadcrumbs with cornmeal bread to give the cakes added sweetness and a soft but gritty texture.

Next time you need seafood, find the products in the grocery store with the MSC label! Make the right choice when you shop, your decision contributes to a #BigBlueFuture and a delicious meal.

Ingredients

3 (5-ounce) tuna cans

1/2 cup scallions, finely chopped

2 cups cornbread, crumbled

1/4 cup mayonnaise

2 eggs, beaten

1 teaspoon salt

1 teaspoon black pepper

1 tablespoon fish spice

1 tablespoon dill

1 tablespoon parsley

2 tablespoons olive oil

1 tablespoon Dijon mustard

2 tablespoons Worchester sauce

1 tablespoon sour cream

1 tablespoon garlic, minced

1 teaspoon Cajun seasoning

1/2 teaspoon lemon juice

1 tablespoon chili pepper, chopped

Cornmeal

Vegetable oil

Instructions

Add all the ingredients to a large bowl and mix everything with your hands until evenly incorporated.

Heat some vegetable oil in a pan on medium heat. 

Coat your hands with cornmeal and shape the cakes, but don't make them too thick to ensure they cook through.  

Fry the cakes in batches until each side is crispy and golden brown. 

Serve hot with aioli and guacamole! Makes about 10-12 cakes. 

Cashew Chicken

I grew up eating a lot of chicken stew I'm Zimbabwe. Many of them were tomato-based, so I was immediately drawn to and inspired by the Haitian cashew chicken - also commonly known as poulet aux noix (chicken in nuts). To sum it up, you marinate the chicken in spices, chili pepper and tomato, cook it with peppers and onion, and top it with cashew nuts. The dish is sweet but spicy, and the cashews add a delightful crunch. You can use whichever cuts of the chicken you prefer. I used the thighs and wings because they are more flavourful in my opinion. Cashews are common in Haitian cooking, and I happen to be a huge cashew fan. If you like them too and are looking for a table-worthy chicken dish, try this version! It’s usually paired with black rice, but the main ingredient (djon-djon mushrooms) can be difficult to find. Try it with my mushroom and black bean rice instead.

Ingredients

4 chicken thighs and 1 lb. wings, bone-in and skin on

1 half large onion, sliced thin lengthways

1 lemon

2 tablespoons olive oil

1 tablespoon mustard

2 teaspoons salt

2 tablespoons black pepper

1/2 teaspoon ground cloves

1 tablespoon parsley

1 tablespoon dried thyme

2 sprigs fresh thyme

1 tablespoon butter

1 tablespoon + 1 teaspoon garlic

1 tablespoon garlic

1/2 cup tomato ragu

1 green bell pepper, chopped

1 large red pepper, thinly sliced

1 scotch bonnet or hot chili pepper, chopped

1 cup water

2 cups chicken broth

3 large scallions

1 can (15-ounce) peeled plum tomatoes

3 heaped tablepoons tomato paste

3 tablespoons chili flakes

1 cup cashew nuts

Instructions

The night before you cook, you'll need to marinate your chicken. Wash with hot water then rinse with lemon juice.

Season with 1 teaspoon salt, 1 tablespoon black pepper, fresh and dried thyme, mustard, and paprika. Add the garlic, chopped chili pepper, black pepper, onion, and tomato ragu.

Mix until the chicken pieces are well coated. Cover with a lid or cling film and refrigerate overnight.

Prepare the chicken

In a large pan, melt 1 tablespoon butter and 1 teaspoon garlic, sauté for 1 minute.

Add the chicken pieces and brown, cook each side for 3-4 minutes. The skin should start to crisp. Set aside in a plate, keep the chicken fat and bits in the pan. 

Sweat out the scallions, red peppers, and green peppers in the pan. The vegetables should start to soften, cook for about 3 minutes. 

In the bowl with the remaining marinade, add the plum tomatoes and tomato paste, mix and add to the pan. Cook for about 4 minutes.

In a large pot big enough for all the pieces, add the chicken. Pour the sauce over the chicken and mix well. Add the chili flakes, broth, 1 tablespoon black pepper, and water. Reduce heat and simmer for 30 minutes, until the chicken is fully cooked. 

While the chicken is cooking, submerge the cashews in a small pot and boil for at least 10 minutes until they are soft on the outside. Drain the water. Add the cashews to the chicken stew. Season with salt and pepper to taste.

Serve hot with mushroom rice!

Easy Shrimp and Grits

This is easily one of my favourite brunch options but I can eat it any time. It is certainly a crowd pleaser and the ultimate comfort food, one of many out of southern states like Louisiana and Georgia. Some of the best shrimp and grits I ever had was in New Orleans, you can read about it here. This dish has a lot of interesting history, borrowing from different cultures and cuisines. However, the bottom line is it’s delicious, and you can make a simple version in your kitchen!

One thing I will note is there are tomatoes in this dish, along with Cajun seasoning. Why is that worth mentioning? Well because technically that is one of the ways you tell the difference between Creole and Cajun dishes that come out of Louisiana - Creole dishes are the ones that typically use tomato. In this instance, you can ignore it unless you truly want to align with the essence of what is Cajun!

Video Tutorial

Shrimp and grits doesn't have to be complicated, this recipe makes it super simple and can be done in 40 minutes!

Shrimp and grits, Soul food, Comfort food

American

Yield: 3

Author: Dontmissmyplate

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Easy Shrimp and Grits

This southern classic will go down in time as one of the most comforting soul food dishes, and you can make it in your kitchen no problem! The combination of the mildly sweet creamy grits with the mildly spicy but well-seasoned shrimp is just irresistible. You'll want this in your cooking arsenal.

Prep time: 10 MCook time: 35 MTotal time: 45 M

Ingredients:

• 1/2 lb. raw large or medium shrimp (they may shrink/curl up when cooking so you may want them on the bigger side. You can also add a bit more if necessary)
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 tablespoon garlic, minced
• 1/2 teaspoon Cajun seasoning
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1 teaspoon ginger
• 1 1/2 tablespoons lemon juice
• 1/2 cup tomato, diced
• 1/2 cup peppers, chopped
• 1/2 cup onion, chopped
• 1 tablespoon Worchester sauce
• 1 bouillon cube
• 1/2 - 1 cup water (add after bouillon cube)
• 1 cup broth
• 1 cup coarsely ground cornmeal
• 1 cup vegetable broth
• 1 cup milk
• 1 cup water
• 1/2 cup sharp cheddar
• 1/2 teaspoon black pepper
• 1 tablespoon butter
• Some cream or milk (optional)

Instructions:

1. In a pan heat the butter and olive oil, add the garlic and seasoning for the shrimp and cook for about 1 minute.
2. Add the onions and sweat them out for about 2 minutes. Then add the tomato and peppers and cook for another 2 minutes. 
3. Add the broth, Worchester sauce, bouillon cube, and water. Simmer for 5 minutes on medium-low heat.
4. Add the lemon juice to the shrimp then add the shrimp to the pan. Cook for about 4 minutes, stirring sometimes. Turn over the shrimp if necessary to cook through, they are done when pink and no longer translucent.
5. Prepare the grits. Boil the water, broth, and milk.
6. Whisk a well in the middle of the pot and gradually pour in the cornmeal. Bring to a boil again but careful not to get hot cornmeal on you!
7. Close the pot with a lid and simmer the cornmeal for about 20 minutes, periodically stirring and adding more water when necessary.
8. Once the grits are done, whisk in the butter, cheese, and pepper. You can add some cream or milk to get them to your desired consistency.
9. Serve hot with the shrimp on top! Garnish with parsley.

Calories

574

Fat (grams)

28.02

Carbs (grams)

55.08

Protein (grams)

27.81

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

https://www.dontmissmyplate.com/how-to-cook/2020/5/20/shrimp-and-grits

Please credit dontmissmyplate.

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Coconut Shrimp Po Boys

 I love coconut and I think it's safe to say peoole either have a love or hate relationship with it. Not only do I like the taste, but the sheer vertility is just magical. You can use it in various forms in multiple ways - I'm talking coconut milk, oil, flour, water, cream, flakes you name it.

This recipe uses 3 of those forms - flour, cream and flakes to make one of the most famous sandwiches in the American South - the po boy! A delicious yet simple sandwich stuffed with fried shrimp, lettuce, tomato, pickles, and topped with an aioli, what more do you need? You can make them at home easy, with the infusion of some coconut to give a unique flavour. Try it out!

Ingredients

1/2 lb. shrimp, skin and tail removed, deveined

1/4 cup + 1-2 teaspoons old pay seasoning

3 eggs

1 cup coconut flour

2 cups shaved coconut

2 tablespoons coconut cream

1/2 cup mayonnaise (low sodium)

3-5 coco bread pockets/ sub rolls/ whatever bread rolls you have

1 cup lettuce, shredded

Video Tutorial

VIDEO: How to make the classic New Orleans po boy sandwich with a tropical twist.

Instructions

Step 1

Pat your shrimp dry and season with old bay, set aside.

Step 2

Heat some oil to fry you shrimp ( the amount will depend on the size of your pot, use about 1 quart/ 4 cups to start). Watch carefully so it does not burn.

Step 3

While your oil heats up, prepare your shrimp. In 3 separate bowls, line up the coconut flour, the beaten eggs and the coconut flakes. Pat your shrimp dry, then systematically dip them in the flour, eggs, and coconut, set aside. Make sure as much of the surface is covered. ( You can use one hand for the eggs, the other for the flour and flakes to avoid clumping.)

Step 4

Once the oil is ready, get to frying! Do so in batches if necessary  you don’t overcrowd the pot. Place the coated shrimp in the hot oil and cook for about 4-5 minutes. When browned, scoop out and place on a paper towel to soak excess oil. Turn off the heat.

Step 5

To prepare your sauce, whisk the mayonnaise and coconut cream. Add in the old bay tasting along the way, then set aside.

Step 6

Now you are ready to assemble your sandwich! Spread your sauce on the bread/roll. Lay on the lettuce, a few tomato slices, and the fried shrimp on top. Drizzle about a tablespoon of the coconut cream sauce on top.

Serve with pickles, fries, a salad, or whatever!

This recipe was developed as part of the Black Foodie Battle contest, a cooking challenge to make coconut a star of the dish. Check out the full episode and other contestants dishes at  blackfoodie.co.

Shrimp Bunny Chow

Here's to 'Bunny Chow' as the South Africans call it, or 'Stondido' as the Zimbabweans refer to it (arguably a misnomer but I always loved the word!). Perhaps this makes you think of a bread bowl with soup from your local deli. The inspiration here mainly goes to bunny chow - Indian curry served, and eaten with a hollowed-out loaf of bread. The dish's origins are rooted in Durban, South Africa and there is a long history behind it.

I put together a version that would serve as the ultimate comfort food. You can leave out the shrimp and keep it vegan/vegetarian with the chickpeas and malanga root. The combination of spices, fresh bread, coconut, and a kick from the kachumbari (East African tomato, onion, and jalapeno salad) on the side makes for a delicious, satisfying meal you won't’ regret making!

Ingredients

1 tablespoon butter

2 tablespoons vegetable oil

1 teaspoon garlic, minced

1/2 medium red onion

1 can diced tomatoes

1 teaspoon cumin

1 tablespoon curry powder

1 teaspoon ginger

1 teaspoon dried parsley

1/2 teaspoon lemongrass

1 teaspoon + 1/2 teaspoon salt

1 teaspoon + 1 teaspoon black pepper

1 teaspoon chili powder

1 teaspoon dried chili flakes

1 teaspoon + 1 tablespoon paprika

2 tablespoon fish spice

1 cup malanga root, peeled and chopped

1/2 cup yellow peppers, chopped

1/2 cup carrots, chopped

1/2 pound shrimp, cooked

1 can chickpeas

1 cup coconut cream

3 cups (seafood) broth

1 chicken bouillon cube

1 tablespoon olive oil

2 teaspoons lemon juice

1/2 teaspoon fish sauce

2 tablespoons tomato paste

1 teaspoon cornstarch

1/2 cup coconut milk

1 sturdy loaf, unsliced (I used pain de campagne round bread/French sourdough)

Kachumbari:

(Optional curry condiment that resembles sambals)

1/2 jalapeno

1/4 medium red onion

1 roma tomato

1 teaspoon honey

1 teaspoon balsamic vinaigrette

3 tablespoons olive oil

1 teaspoon lemon juice

1/2 teaspoon garlic

1 teaspoon dried parsley

Instructions:

Step  1

Toss your shrimp and chickpeas in olive oil, 1 teaspoon black pepper, 1 teaspoon lemon juice, 1 tablespoon paprika, and the fish spice, Set aside in the fridge.  

Step 2

Add the butter and vegetable oil to a large pot. Add the garlic and onions and sauté until fragrant, about 2 minutes. Add all the spices, sauté for another 2 minutes. 

Step 3

Add the chopped malanga, carrots, and pepper. Cook for about 5 minutes to sweat the vegetables out. Add the tomatoes and tomato paste. Cook for another 2 minutes.

Step 4

Add the broth, a crushed, dissolved bouillon cube, and the coconut cream. Heat the pot until the contents reach boiling point, then reduce the temperature to low and simmer for about 25 minutes with the lid on, stirring occasionally. 

Step 5 

Check to see if the malanga has softened (if not, simmer for an additional 5-10 minutes). Season with additional salt and pepper to taste if you like.

Step 6

Add the shrimp and chickpeas, along with the coconut milk and dissolved cornstarch (you can use some of the hot curry to do this). Simmer for another 10-15 minutes, stirring occasionally to make sure it thickens.

Step 7

To make Kachumbari: In a bowl, whisk together vinaigrette, honey, olive oil, lemon, salt, pepper, parsley, and minced garlic - taste to see if it is to your liking. Add finely chopped jalapeno, tomato, and onion and mix everything well. Set aside. 

Step 8

Cut the top off your bread (or cut it in half depending on the shape). Hollow out the loaf but keep the bread stuffing, set aside. Dish your curry directly into the bread and serve hot with kachumbari. Enjoy!

Serves 3 - 4

IKEA Swedish Meatballs, Remixed

When IKEA UK released the recipe to its popular Swedish meatballs, it got the internet buzzing. This recipe maintains the creamy sauce the meatballs are served in, but with one significant switch - the ground meat. Chorizo is a pork sausage popular in Spain, Portugal, and South America. It is full of flavor and higher in fat compared to (making it taste even more delicious in my opinion) the standard combination of pork and beef. This is a guilty pleasure you can try at least once! 

IKEA, meatballs, IKEA meatballs, Swedish meatballs, Chorizo meatballs

Pasta

Swedish

Yield: 3

Author: Dontmissmyplate

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IKEA Swedish Meatballs, Remixed

A spin on the popular Swedish meatballs with a signature, creamy sauce. Using chorizo for meatballs makes them juicier and more flavourful as they have higher fat content. These meatballs will have you craving more.

Prep time: 65 MCook time: 35 MTotal time: 100 M

Ingredients:

• 1 heaped cup ground chorizo
• 1/3 cup green onions, chopped
• 3/8 cup breadcrumbs
• 1/8 cup milk (about 5 tablespoons)
• 1 egg (or 1 teaspoon mayonnaise)
• 1/2 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon chili powder
• 1 teaspoon garlic
• 1 teaspoon mayonnaise
• 1 teaspoon Worchester sauce
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 cup chicken broth
• 1 1/2 tablespoons flour
• 1/4 cup heavy cream
• 1/2 teaspoon garlic chili spice
• 1/2 teaspoon lemon juice

Instructions:

1. In a bowl using your hands, mix the chorizo, garlic, onions, garlic, egg/mayonnaise, breadcrumbs, chili powder, salt, and pepper. Be sure to mash any large lumps. 
2. Add the milk, then shape into meatballs into the size of a golf ball. Chill in the fridge for at least 1-hour minimum (this will help the meatballs from breaking apart too easily).
3. Add 1 tablespoon butter and 1 tablespoon olive oil to a pan. Brown the meatballs, each for about 4 minutes per side. 
4. Finish them off in an oven at 350F for about 25 minutes and add 2 tablespoons of water to prevent burning. Keep a close eye and make sure the meatballs cook through.
5. In another pan, add the rest of the butter and olive oil. Whisk in the flour to form a paste, cook for about a minute. 
6. Add the broth, cream, Worchester sauce, lemon juice, and mayonnaise. Season the sauce with salt, pepper, and garlic chili and cook for another 2 minutes. Continue to whisk until it thickens.
7. Add the baked meatballs to the sauce and baste with the sauce over low heat until they all fully covered.
8. Serve hot with pasta or mashed potatoes!

Calories

591

Fat (grams)

43.74

Carbs (grams)

17.93

Protein (grams)

30.8

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

https://www.dontmissmyplate.com/how-to-cook/2020/4/27/ikea-meatballs

Please credit dontmissmyplate.

Created using The Recipes Generator

Cauliflower Tumeric Chickpea Soup

Next to kale, cauliflower is probably one of my favorite cruciferous vegetables. I like it more than I do broccoli (though I think broccoli has an unfair reputation!) Soup is a great way to make use of stray vegetables in the fridge or freezer, as well as dressing up vegetables you may otherwise not enjoy raw, roasted or eaten whole in another form. This flavorful, turmeric-spiced soup should warm you up if you have the chills or are just craving something hot and hearty and can be enjoyed with some lightly toasted bread.

Ingredients

2 cups uncooked cauliflower

1 tablespoon turmeric

3- 4 cups vegetable broth (depends on how much soup you want, less broth if your vegetables are frozen)

1 tablespoon flour

1/2 teaspoon cumin

1/2 teaspoon coriander

1/2 teaspoon salt

1 tablespoon black pepper

1/2 teaspoon curry power

1/2 teaspoon ginger

1 cup mix of carrots and celery, chopped

1/3 + 1/3 cups heavy cream (or coconut milk)

1 tablespoon garlic, minced

2 tablespoons butter

1 tablespoons olive oil

1/4 + 1/4 cups parmesan cheese

1/2 cup chickpeas

Instructions

Step  1

Heat 1 tablespoon butter and olive oil and sauté onions and garlic for about 3 minutes, do not burn. Add the spices and cook for another 2 minutes, until fragrant. 

Step 2

Add the carrots and celery, cook for 2 minutes, or until slightly softened.

Step 3

Add the cauliflower, chickpeas, and broth, reduce temperature to simmer.

Step 4

In a smaller pot on low heat, add 1 tablespoon butter until melted. Add the flour, 1/4 cup cheese, and 1/3 cup cream a little bit at a time. Whisk to form a roux (which will act as a thickening agent for your soup). You can season the mix with salt and pepper. 

Step 5

Add the roux, and the remaining cream and parmesan cheese to your soup pot, stir, and simmer for 15 minutes. Season to taste with salt and pepper. 

Step 6

Once your soup is cooked, turn the heat off and set aside to cool. When slightly cooled, using a hand mixer or moving your soup to a blender, blend the soup to your preferred consistency.

Serve hot with lightly toasted bread, garnish with cheese, spring onions, and roasted cauliflower. Serves 4-5. 

Tip: Keep tasting and seasoning as you cook! This will ensure your soup comes out to your liking and does not taste bland.

Carbonara Pasta

Thank the stars and the Romans for this delicious Italian dish! Yes, you can make it in your home easily and impress all guests and family. Restaurants or the taste may make carbonara appear complicated, but it is one of the easiest pasta dishes out there. You just have to make sure the raw eggs are fully cooked, but not scrambled. With very few ingredients, this makes a satisfying dinner or lunch.

Ingredients

Half a box of spaghetti noodles (1lb)

Half a packet of bacon (4-6 ounces)

2 - 3 eggs

1 cup parmesan cheese, finely grated or shredded

3 tablespoons parsley (ideally fresh but dried works)

2 tablespoons fresh garlic, minced

4 tablespoons black pepper, coarsely ground

Salt

Instructions

Step  1

Chop the bacon into bits and sauté them until just crispy, then add the garlic and cook for another minute, do not burn!

Step 2

Put the bacon aside, prepare your spaghetti according to the box’s instructions. When you drain the noodles keep the water for the sauce. Toss in the bacon, bacon fat and garlic and make sure it evenly coats.

Step 3

Quickly whisk the eggs and parmesan cheese together, then add to the hot pasta. (Don’t do this over the heat, you want the pasta’s heat to cook the eggs as you mix everything together, but you don’t want them to scramble).

Step 4

Season generously with the black pepper and parsley, add more cheese if you like. You can add the pasta water to get the desired sauce consistency and amount.

Eat while hot! Serves 3-4.

Easy Baked Buffalo Chicken Tenders

Why Chicken Tenders Always Work

Chicken tenders are one of those rare foods that everyone agrees on. They’re easy to eat, quick to cook, and perfect for sharing—whether it’s a casual weeknight dinner or a full-on game day spread. Unlike wings, tenders are meatier, less messy, and easier to portion, which makes them ideal for feeding a crowd or serving alongside multiple sides.

Buffalo Flavor, Made Simple

Buffalo sauce brings that unmistakable tangy heat that people crave on game day. It’s bold without being complicated and pairs beautifully with chicken. Baking the tenders instead of frying keeps them juicy while cutting down on oil and cleanup, making this recipe approachable and repeatable. A light layer of melted mozzarella adds just enough creaminess to balance the heat without overpowering the sauce.

Perfect for Game Day or Anytime

These baked buffalo chicken tenders are made to fit any occasion. Serve them as a game day appetizer with dipping sauces, or turn them into an easy lunch or dinner with classic sides like mashed potatoes, peas, coleslaw, or a simple salad. They reheat well, scale easily, and deliver big flavor with minimal effort—exactly the kind of recipe people come back to again and again.

Yield: 4

Author: Dontmissmyplate

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Easy Baked Buffalo Chicken Tenders

Juicy baked buffalo chicken tenders coated in tangy sauce and finished with melted mozzarella for an easy, no-fry lunch or dinner.

Prep time: 10 MinCook time: 25 MinTotal time: 35 Min

Cook modePrevent screen from turning off

Ingredients

Homemade Buffalo Sauce:

• 1/2 cup hot sauce (e.g. Frank’s RedHot–style)
• 4 tablespoons unsalted butter
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1 teaspoon honey

Tenders:

• 2 pounds chicken tenders
• Juice of 1 lemon
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1 teaspoon paprika
• 1 teaspoon black pepper
• 1/2 teaspoon salt
• 2/3 cup buffalo sauce
• 1/3 cup shredded mozzarella cheese
• Chives, finely chopped (optional, for garnish)

Instructions

Buffalo Sauce

1. Add all ingredients to a small saucepan over low heat.
2. Whisk gently until the butter melts and the sauce is smooth.
3. Remove from heat and set aside.
4. Use immediately or cool and store in the refrigerator for up to 1 week.

Chicken Tenders

1. Preheat oven to 400°F (205°C). Lightly grease or line a baking dish with parchment paper.
2. Place the chicken tenders in a large bowl. Squeeze lemon juice over the chicken and toss gently. This helps neutralize any raw chicken smell and brightens the flavor.
3. Add thyme, parsley, paprika, black pepper, and salt. Toss until the tenders are evenly coated.
4. Transfer the chicken to a deep baking dish. Pour the buffalo sauce over the tenders, turning to coat evenly. Let sit for 10 minutes to absorb flavor.
5. Bake uncovered for 20 minutes.
6. Remove from the oven, sprinkle mozzarella evenly over the tenders, and return to the oven. Bake for another 5–10 minutes, until the cheese is melted and the chicken is cooked through (internal temp 165°F).
7. Garnish with chopped chives if desired. Serve hot with ranch or blue cheese dressing, celery sticks, or your favorite sides.

Notes

Optional Game Day Tips

• Double the recipe easily for parties
• Serve with toothpicks for easy snacking
• Add crushed red pepper or hot honey for extra heat

Nutrition Facts

Calories

420

Fat (grams)

18 g

Carbs (grams)

8 g

Sugar (grams)

3 g

Protein (grams)

45 g

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

https://www.dontmissmyplate.com/how-to-cook/2020/4/3/w1qk52v0t2l7ap683adudyziimh8nc

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How to Make These Buffalo Chicken Tenders in the Air Fryer

If you’d rather skip the oven, these buffalo chicken tenders adapt easily to the air fryer with minimal changes.

After seasoning the chicken and coating it in buffalo sauce, preheat the air fryer to 380°F (193°C). Lightly spray the air fryer basket with oil and arrange the tenders in a single layer, working in batches if needed. Air fry for 10 minutes, flip, then cook for another 6–8 minutes until the chicken is cooked through and reaches an internal temperature of 165°F.

Sprinkle the mozzarella cheese over the tenders and return them to the air fryer for 1–2 minutes, just until the cheese melts. Garnish with chopped chives and serve immediately.

Buffalo Sauce Variations

One of the best things about buffalo chicken is how easy it is to customize the heat level.

• Mild: Use less hot sauce and add a little extra butter or a drizzle of honey to soften the heat.

• Classic: Stick with a traditional buffalo sauce for a balanced tangy, buttery flavor.

• Extra Hot: Add cayenne pepper or use a hotter pepper sauce for more kick.

These variations make it easy to adjust the recipe for different crowds or spice preferences on game day.

Make-Ahead and Reheat Tips

These buffalo chicken tenders are great for entertaining because much of the prep can be done ahead.

You can season the chicken and toss it in buffalo sauce up to 24 hours in advance. Store covered in the refrigerator and bake or air fry just before serving.

To reheat, warm the tenders in the air fryer at 350°F for 4–6 minutes or in the oven at 375°F for 8–10 minutes until heated through. Avoid microwaving if possible, as it can soften the texture.

Honey Soy Orange Glazed Pork Chops

Pork chops are a perfect blend of sweet and savory. Pork goes well with apples as most people know, but also pairs well with citrus, more specifically orange. Soy is used in a lot of pork marinades, and adding that in along with the honey adds a deep, rich flavor you’ll be sure to enjoy!

What you need 🛒🛒🛒:

4 boneless chops

1 cup orange juice 

1 tablespoon orange peel

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon paprika

 2 tablespoon soy sauce

 1 teaspoon ginger

1/2 teaspoon cardamom

1/4cup honey, raw organic (set aside another 1/4 for sauce)

Orange slices

1 teaspoon minced garlic

1/2 red onion

1/4 cup sherry (cooking wine or broth)

What you do 🍳🍳🍳:

Step  1

Marinate your pork chops for one hour. Whisk 1/4 cup of the honey with the soy sauce, seasoning, orange juice, orange peel, and garlic in a bowl then cover and refrigerate.

Step 2

In a grill pan, cook the pork chops and red onion. Finish in an oven at 350F and make sure the pork is done - cook until juices run clear or the pork is done with an internal temperature at 145F/white on the inside. Deglaze the pan with the sherry.

Step 3

Mix the marinade juice with another 1/3 cup of honey and cook into a glaze, pour onto the pork chops.

Step 4

Serve with the roasted brussels spouts and grains. 1 teaspoon butter and orange slices squeezed over the chops will add more flavor.

Notes:

For the Brussels Sprouts, roast them in bacon fat (with bacon pieces), a little olive oil, garlic, salt, and pepper. When roasted, toss in parmesan cheese.

For the quinoa and brown rice mix, I used a near a Near East. product which you can find, here.

Spicy Peanut, Kale and Sweet Potato Soup

Kale, sweet potato and peanut butter are all ingredients that make wonderful additions to your diet for various health-related reasons. Bring the trio together with some cayenne pepper and coconut milk to get a hearty soup that warms you even the coldest night!

Soup, Sweet potato soup,Peanut butter soup, Kale soup

Vegetarian

African, Caribbean

Yield: 5

Author: Dontmissmyplate

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Spicy Peanut, Kale and Sweet Potato Soup

What do you get when you put two superfoods together and tie them with a peanut butter bow? This soup! comforting and rich in nutrients, it's just what the doctor called for on a rainy day or chilly evening.

Prep time: 10 MCook time: 45 MTotal time: 55 M

Ingredients:

• 1/2 cup mix of leeks and onions, chopped
• 1 tablespoon oil
• 1 tablespoon butter
• 1/2 cup carrots, chopped
• 1 large sweet potato, chopped
• 1 can sweet corn
• 1 can diced tomatoes
• 1 teaspoon tomato paste
• 2 tablespoons garlic, minced
• 1/4 cup scallions, chopped
• 1/8 cup basil, chopped
• 1 cup coconut milk
• 2 cups vegetable broth
• 1 teaspoon ground mustard
• 1/2 cup peanut butter
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 2 tablespoons cayenne pepper
• 1 tablespoon soy sauce
• 1 tablespoon lemon juice

Instructions:

1. Prepare your vegetables.
2. On medium heat, sauté the garlic in butter and olive oil until fragrant, about 1 minute. Add the spices, onion and leek mix, cook until onions become translucent, about 3 minutes.
3. Add the diced tomatoes and tomato paste, cook for another 2 minutes.
4. Add the sweet potato, carrots, and soy sauce, cook for 3 minutes.
5. Add the coconut milk and 1 cup broth, simmer or 2 minutes, stirring frequently.
6. Add the basil and scallions and bring the soup to a boil, about 5 minutes.
7. Add the kale a bunch at a time to wilt down (this will create space for the next handful of kale). 
8. Add the remainder of the broth, corn, and scoop in the peanut butter, making sure to dissolve all the lumps. Add the lemon juice, stir.
9. Reduce the heat and simmer for 25-30 minutes, check on your soup to ensure it doesn't burn and add more broth if necessary. Add salt and peer to taste, stirring occasionally.
10. Garnish with fresh basil and serve hot with some fresh bread if you like!

Calories

353

Fat (grams)

18.56

Carbs (grams)

43.7

Protein (grams)

9.19

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

https://www.dontmissmyplate.com/how-to-cook/2019/11/25/spicy-peanut-kale-and-sweet-potato-soup

Please credit dontmissmyplate.

Created using The Recipes Generator

Spanish Shrimp (Gambas al Ajillo)

Garlic butter shrimp is one of the tastiest Spanish tapas. They are protein rich and super filling. If you are tired of having to pay for them in restaurants, make them yourself! The recipe is super easy and a crowd pleaser.

tapas, shrimp, spanish shrimp, spanish tapas, gambas al ajillo

Spanish

Yield: 2

Author: Dontmissmyplate

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Spanish Shrimp (Gambas al Ajillo)

Shrimp swimming in garlic and olive oil can never be a bad idea. Probably one of the most well known Spanish tapas, you'll want to have this in your home cooking repertoire for a tasty appetizer.

Prep time: 15 MCook time: 10 MTotal time: 25 M

Ingredients:

• 1 tablespoon lemon juice
• 1/2 lb. jumbo shrimp, peeled and deveined
• 1 tablespoon black pepper
• 1 1/2 tablespoons garlic, chopped
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon coriander
• 1 teaspoon smoked paprika
• 1/4 cup white wine 
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 2 tablespoons butter
• 1/4 cup olive oil

Instructions:

1. Heat pan to medium temperature and melt the butter with the olive oil. Add the fresh garlic and cook for 5 minutes.  
2. Season the shrimp with salt, pepper, lemon, paprika, coriander, and powdered garlic. Let them stand in a bowl and marinate for about 10 minutes. (If you place in the fridge remove 5 minutes before cooking 5).
3. Sauté the shrimp for 4-5 minutes until  it is a pinkish white colour and longer translucent. 
4. Deglaze the pan with the wine to finish, cook for a remining 3 minutes, take off the heat (take care not to overcook the shrimp).
5. Sprinkle with fresh parsley and serve hot with some toasted bread. 

Calories

504

Fat (grams)

40.39

Carbs (grams)

6.83

Protein (grams)

24.4

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

https://www.dontmissmyplate.com/how-to-cook/2019/3/12/spanish-shrimp-gambas-al-ajillo

Please credit dontmissmyplate.

Created using The Recipes Generator