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 Swedish Meatballs, Remixed
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:
- 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.
- 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).
- Add 1 tablespoon butter and 1 tablespoon olive oil to a pan. Brown the meatballs, each for about 4 minutes per side.
- 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.
- 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.
- 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.
- Add the baked meatballs to the sauce and baste with the sauce over low heat until they all fully covered.
- Serve hot with pasta or mashed potatoes!
Calories
591Fat (grams)
43.74Carbs (grams)
17.93Protein (grams)
30.8
Spicy Orange Shrimp
Even if you aren't much of a citrus lover, you can probably appreciate when it's featured in chocolate, poultry, fish, cake, and pork dishes. Orange chicken is one of the most popular, but you can make some delicious, rich shrimp that will make any dinner fabulous and reminiscent of Friday night take away too.
Ingredients
1/2 pound of shrimp (I already had some precooked)
1 teaspoon ginger
1 1/2 teaspoon old bay
1/4 + 1/4 cups soy sauce (I used Worcester sauce as a substitute)
2 tablespoons garlic
2 teaspoons orange peel, grated
1/4 + 1/4 cups orange juice
1 teaspoon salt
1 teaspoon lemon juice
2 tablespoons black pepper
1 tablespoon butter
1 tablespoon olive oil
1 tablespoon brown sugar
1 teaspoon cornstarch
1 teaspoon chili and garlic seasoning
2 teaspoons sesame oil
1 teaspoon apple cider vinegar
Instructions
Step 1
In a bowl, marinate your shrimp. Whisk 1 tablespoon garlic, 1/4 cup soy sauce, 1/4 cup orange juice, 1 teaspoon orange peel, 1/2 teaspoon salt, vinegar, 1 teaspoon sesame oil, and 1 tablespoon black pepper. Allow the thawed shrimp to marinate in the fridge, covered for 20 minutes (take out the shrimp 10 minutes before cooking). Keep the liquid.
Step 2
In a pan on medium-high heat, melt the butter and olive oil. Sauté the garlic until fragrant, about a minute. Add the seasoning - 1/2 teaspoon old bay, 1/2 teaspoon salt, 1 tablespoon black pepper, and 1 teaspoon ginger. Sauté for another minute.
Step 3
Add the shrimp, and cook until they are opaque, about 2 minutes on each side (if you are using precooked shrimp you just want to get the flavour in). Try to avoid overcrowding the pan, don't put the shrimp on top of each other.
Step 4
Add the orange juice, soy sauce, and sugar, cook for 2 minutes.
Step 5
Dissolve the cornstarch in some of the remaining marinade liquid, add it to the pan to thicken the sauce. Add 1 teaspoon lemon juice, 1 teaspoon sesame oil, chili garlic seasoning, and 1 teaspoon orange peel. Cook for another 2-3 minutes, stirring to thicken the sauce.
Serve hot with broccoli and vegetable rice, garnish with sesame seeds if you have them available. Serves 2.
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.
Chicken and Chorizo Spanish Rice
If you enjoy Spanish cuisine and are craving some comfort food, try out this one-pan recipe! It’s a spin on Spanish rice taken to another flavor level with the addition of chorizo sausage and chicken to make it extra filling and delicious, seasoned with paprika, cumin, black pepper, parsley, coriander, onion salt, and garlic.
Ingredients
1 1/2 cups basmati rice
2 chorizo sausages
3-4 cups chicken broth
1/2 cup tomato sauce
1/2 cup Marion’s siracha and lime marinade (mild chili sauce of your choice)
1/4 cup chickpeas
1/4 cup raisins
6- 8 pieces of chicken (breasts, drumsticks, thighs, or a mix of all 3)
1/2 cup onions, chopped
2 tablespoons garlic, finely minced
1 tablespoon butter
2 tablespoon olive oil
2 tablespoons apple cider vinegar
1 tablespoon lemon juice
2 tablespoons black pepper
2 teaspoons cumin
1 teaspoon chipotle seasoning
2 teaspoons coriander
2 tablespoons onion salt
2 tablespoons paprika
2 tablespoons oregano (fresh or dried, I used parsley as an alternative)
Instructions
Step 1
Sauté the onions and garlic in the butter and 1 tablespoon olive oil until flagrant. Add half the spices - 1 tablespoon black pepper, 1 tablespoon onion salt, 1 teaspoon cumin, 1 teaspoon chipotle, 1 tablespoon paprika, and 1 tablespoon oregano. Cook for about 1 minute, do not burn.
Step 2
In a bowl, soak the chicken in the vinegar and lemon. Season with the remaining spices (1 tablespoon black pepper, 1 tablespoon onion salt, 1 teaspoon cumin, 1 tablespoon paprika, and 1 tablespoon oregano) and olive oil. Set aside.
Step 3
Chop up the chorizo and brown on medium low heat along with the chicken, cook for about 5 minutes. Move to another plate, keep the juices and others bits in the pan.
Step 4
Add the washed and drained rice to the pan and brown, cook for about 3 minutes. Pour in the tomato sauce, chili sauce, raisins, chickpeas, and 3 cups of broth. Simmer for about 5 minutes, then add the chicken and chorizo back in.
Step 5
Simmer with a lid on on low heat for about 25 minutes until there is no more liquid. After about 15 minutes, add the extra cup of water if you think more cooking time will be required for the rice to be fully cooked. Season to taste with salt, pepper, and oregano if necessary.
Serves 4.
Tip: Make sure you use a non-stick, deep pan to avoid spillage and rice getting stuck to the bottom.
Banana Foster
When I finally got to taste this dish in it’s city and restaurant of origin, I was absolutely delighted. Banana foster indulges all the senses, and for a banana lover it is an extremely easy but sophisticated dessert that is guaranteed to please.
Ingredients
2 bananas (not overly ripe)
2/3 light brown sugar
1/2 teaspoon vanilla
3 tablespoons rum (or whiskey)
3 tablespoons butter
1/2 teaspoon cinnamon
Pinch of salt
Instructions
Note: This is not the flambé version so no worries about flames licking you in the face!
Step 1
Melt the butter. Stir in the sugar and mix until it has dissolved. Add the vanilla, cinnamon, salt, and rum.
Step 2
Add the bananas and baste, cooking and pouring over each side for about 2 minutes on medium low heat.
Enjoy hot with vanilla ice cream, serves 2!
Tip: Do not overcook, this will prevent the bananas breaking down and the rum/whiskey sauce caramelizing hardening.
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.
Pumpkin Waffles
The other day I made some no-bake pumpkin energy bites using a lone can of pumpkin in the pantry, and it still left me with some unused pumpkin. If you have some leftover for whatever reason, consider whipping together some breakfast waffles! The smell will scent your kitchen and should fill you up until lunchtime.
Ingredients
1/3 cup pumpkin puree
1/2 cup milk (I used soy)
1 1/2 teaspoons pumpkin spice (or 1/2 teaspoon of cinnamon, ginger, and nutmeg each)
3/4 cup (whole wheat) flour
1/8 cup brown sugar
1 egg
1/4 teaspoon vanilla
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 tablespoons melted butter
Instructions
Mix the flour, spices, salt, and baking powder until well combined, make a well in the center.
Whisk the milk, egg, pumpkin, vanilla and sugar, and combine with the dry ingredients until just combined, do not overmix! If too thick, thin slightly with extra milk.
Prepare your waffle maker and pour half the batter for the first waffle.
Serve hot with butter and syrup!
Serves 2, double the recipe if you need to.
Salmon Wellington
Ever buy a family-size salmon fillet and wonder what to do with it? Well, if you happen to have some puff pastry or pie crust handy, why not make a beef wellington, but with salmon! It’s an elegant looking dish that you won’t regret making. The buttery pastry, creamy greens, and seafood flavours combine wonderfully. The best thing about this recipe is that it is easy to make and shouldn’t take you too long!
Ingredients
1 tablespoon butter
1 teaspoon garlic
1 teaspoon pesto
2 tablespoons cream cheese
3 teaspoons parmesan cheese, finely grated
2 handfuls of spinach or mixed greens (remove long stems)
1 large salmon fillet, skin removed
Puff pastry sheet or 1 pie crust
1 egg yolk and 1 teaspoon water
1/2 teaspoon salt
1 teaspoon black pepper
1 tablespoon dill
1 teaspoon old bay
Instructions
Step 1
Sauté the garlic in butter until flagrant on medium low. Add the pesto, cream cheese, and parmesan, mixing after each addition. A thick paste will form. Add in the spinach or mixed greens until wilted and creamy. (If you need to, add a little bit of heavy cream to combine the mixture).
Step 2
Season the salmon with salt, pepper, dill, and old bay. Place in the center of the rolled out pastry.
Step 3
Place the creamed spinach over the salmon fillet in an even layer. Fold the thawed dough over the fillet, cutting excess dough off on the horizontal sides if necessary. Tuck anything left underneath, flip it over, and place on a baking sheet with foil or parchment.
Step 4
Brush the egg wash over the dough, then make crossed scores over the top, careful not to cut too deep!
Step 5
Bake in a 400F oven for about 30-35 minutes, leaving the wellington golden brown and crisp, you can check the internal temperature if you need to (salmon is done at 145F) . Rest the wellington for at least 20 minutes.
Serves 2.
No-Bake Pumpkin Energy Bites
Do you have a lone can of unexpired pumpkin in the pantry? Here is a healthy, customizable way to make use of it - energy bites! These are typically made by combining rolled oats, nut butter, and other ingredients to pack a little punch of fiber and protein. You can add everything from dried nuts to shaved coconut, but the pumpkin and spices will give the bites a taste reminiscent of the fall season and smells.
What you need 🛒🛒🛒:
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon salt
1/4 cup chocolate chips or nuts*
1/3 cup pumpkin puree
2 cups rolled oats
1/3 cup maple syrup
1/4 cup peanut butter
1 teaspoon vanilla
What you do 🍳🍳🍳:
Step 1
Mix the wet ingredients and spices together, fold in the oats and chocolate chips.
Step 2
Cool the mix in the fridge for 30 minutes.
Step 3
Roll 1 teaspoon at a time with both hands. If you need to firm the balls up again before serving cool for another 10 minutes.
*Tip: for moister energy bites as demonstrated in the video , use 1 teaspoon coconut oil and 1 teaspoon chocolate hazelnut and melt together. The chocolate chips or nuts will keep them on the drier side and give you a sturdy bite.
Baked Bean and Mushroom Shakshuka
Shakshuka! I've made it several times and it's worth trying if you have not. Originally from North Africa and the Middle East, it is a mix of tomatoes, eggs, and seasoning often served with fresh bread. It can be served at breakfast, brunch, or any other time of the day. To give the tangy, rich, tomato sauce and egg dish an English breakfast spin, add baked beans, bacon, and mushrooms. The combination is savory, sweet, and delicious!
What you need 🛒🛒🛒:
2 - 5 eggs
1 cup tomato ragu
1 1/2 cups cremini mushrooms
1 tablespoon dried thyme
1 teaspoon dried parsley
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon butter
5 cherry tomatoes, sliced in half
1 small can baked beans (I used one infused with brown sugar and bacon)
What you do 🍳🍳🍳:
Step 1
Sauté the mushrooms and seasoning on medium heat, add the cherry tomatoes and cook for 2 minutes until both have softened slightly.
Step 2
Add the baked beans, mix until well incorporated, then add the butter.
Step 3
Mix in the ragu and cook for 5 minutes, then create partings for the eggs. In a 350F oven, bake the eggs to your preferred doneness.
Serve hot with fresh bread and tea!
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.
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.
Ingredients
- 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
- 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
- Add all ingredients to a small saucepan over low heat.
- Whisk gently until the butter melts and the sauce is smooth.
- Remove from heat and set aside.
- Use immediately or cool and store in the refrigerator for up to 1 week.
- Preheat oven to 400°F (205°C). Lightly grease or line a baking dish with parchment paper.
- 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.
- Add thyme, parsley, paprika, black pepper, and salt. Toss until the tenders are evenly coated.
- 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.
- Bake uncovered for 20 minutes.
- 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).
- 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
420Fat (grams)
18 gCarbs (grams)
8 gSugar (grams)
3 gProtein (grams)
45 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
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.
Mushroom and Asparagus Mini Quiches
Most people are huge fans of quiche, and in the past, I have made them regular size with crust and coconut cream. However, if you are looking for a quick and easy savory breakfast dish and don’t feel like fried eggs or a plate of omelets, these mini quiches with asparagus and mushroom fit the bill. Quiches are flexible and a great way to make use of straddling vegetables in your fridge.
What you need 🛒🛒🛒:
7 large asparagus spears, stems chopped half way
5 eggs
1/4 cup milk
1/2 cup mushrooms, sliced
1 tablespoon soy sauce
1 teaspoon chill flakes
1 tablespoon garlic, minced
1 tablespoon scallions
2/3 cup grated parmesan cheese
1/2 teaspoon salt
1/2 teaspoon onion powder
1 tablespoon butter
1 tablespoon olive oil
1 teaspoon black pepper
What you do 🍳🍳🍳:
Step 1
Chop the asparagus and mushrooms. In a pan, heat butter and olive oil and sauté the garlic, seasonings, and scallions until fragrant. Add the vegetables and soy sauce and cook for 3 minutes on medium-high. Remove from heat when softened.
Step 2
In a separate bowl, beat the eggs, cheese, and milk together. Once the vegetables have cooled, mix with the egg mix.
Step 3
Pour the quiche mix into greased muffin pan and top with more vegetables if you wish. Bake at 350F for 12 minutes, check regularly to ensure they do not burn.
Makes about 10 - 12 mini quiches.
Sweet Potato and Carrot Fritters
Fritters or hash browns are a great savory addition to the morning or early lunch plate, so it’s good to have a quick and easy recipe you can whip up. I love sweet potatoes and more people realize they make a perfect substitute for white potatoes for pretty much everything from fries to au gratin. Mix in some carrots to add freshness and an extra dosage of vitamins and other nutrients, and voila!
What you need 🛒🛒🛒:
2 cups sweet potato, shredded
1 1/2 cups carrots, shredded
2 eggs
2 teaspoons ginger
1 teaspoon paprika
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon chilli powder
1 teaspoon salt
1 teaspoon black pepper
2/3 cups all-purpose flour
Spicy aioli:
2 teaspoons chili sauce
1/2 cup mayonnaise
1 teaspoon lemon juice
1/2 teaspoon salt
1/2 teaspoon black pepper
What you do 🍳🍳🍳:
Step 1
Shred the carrots and sweet potato in a bowl. Add the spices and flour.
Step 2
Add the eggs and mash with your hands to ensure even distribution.
Step 3
Cook each fritter for about 3-5 minutes depending on the size and how thick you make them, do not burn!
Serves 3 - 4.
Nutella French Toast
Make your morning sweet with this Nutella French toast. Nothing more delightful than waking up to the smell of buttery, sizzling smell of break soaked in cream. Add some fruit to cut in and add some freshness. This is one of my favorite breakfast and brunch meals, especially since it is quick and easy.
What you need 🛒🛒🛒:
4 slices of ciabatta
3/4 cup half and half
2 eggs
1 teaspoon vanilla
1/2 teaspoon grated orange peel
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 tsp nutmeg
1 1/2 tablespoons Nutella
Strawberries, icing sugar and syrup
What you do 🍳🍳🍳:
Step 1
1Spread the Nutella on one side of two slices, place the other slice on top to create a sandwich.
Step 2
Beat eggs, vanilla, half and half, salt, nutmeg, cinnamon, and orange peel. Soak the sandwiches while you heat butter in a pan on medium low heat.
Step 3
Cook the French toast on all 4 sides for about 2 minutes each, do not burn!
Top with fruit, syrup and icing sugar! Serves two.
Pear Foster
Have you ever had banana foster? There is nothing better than the smell of butter, spices, rum, and cream caramelizing together. Throw in some pears and serve it on top of some ice cream? Pear foster! This a simple dessert that will satisfy your sweet tooth and get your fruit fix.
What you need 🛒🛒🛒:
2 Anjou pears, peeled, cored and quartered
4 tablespoons butter
1/2 teaspoon vanilla
1/3 cup brown sugar
1/4 cup half and half (I used Baileys Irish cream)
1/4 cup rum
1 teaspoon cinnamon
1/2 teaspoon cardamom
1/2 teaspoons nutmeg
1/4 teaspoon salt
What you do 🍳🍳🍳:
Step 1
Melt butter and sugar, then stir in the spices. Add the pears and baste consistently for about 5 minutes.
Step 2
Add in the half and half and rum and stir.
Step 3
Reduce temperature, then cook and caramelize the pears for about 20 minutes, do not allow the mix to burn.
Serve with chocolate or vanilla ice cream.
Zimbabwean Pepper Steak Meat Pies
Meat pies come in all shapes and sizes, but one of my favourites is the handheld pepper steak pie.
These pies are often paired with a bottle of Fanta or Coca Cola, an on-the-go snack enjoyed by many Zimbabweans and Southern Africans in general. They are heart-warming, full of flavour, with the perfect kick from the ground peppercorns. This was my attempt to recreate something I grew up eating and will always love, hope you will enjoy them too.
If you use this recipe, please tag me on Facebook or Instagram @dontmissmyplate_dc, I would love to see your remakes!
Stuffed Peanut Butter and Black Berry French Toast
The inspiration for this was both the classic peanut butter and jelly sandwich, and the popularity of both peanut butter and mulberries in Zimbabwe. Since I could not find the berries, black berries were the closest substitute. The combination of sweet and salty comes together seamlessly through the gooey French toast, the perfect treat for brunch!
Stuffed Peanut Butter and Black Berry French Toast
Ingredients:
- 2 large slice brioche
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/2 cup milk
- 3 eggs
- 1 cup mulberries/black berries
- 4 tablespoons peanut butter
- 1 tablespoon light brown sugar
- 4 tablespoons water
- 1 teaspoon lemon
Instructions:
- Reduce the berries in the sugar and add the lemon juice.
- When the sauce begins to thicken add water to prevent burning. Crush the berries and continue to mix until it appears to be a jam-like consistency.
- Make an incision in the bread slices (careful not to cut the sides). Stuff each slice with 2 tablespoons of mulberry reduction and 2 tablespoons of peanut butter.
- In a container or glassware, whisk the vanilla, eggs, milk, nutmeg, cinnamon, and salt then wet brioche slices on each side (do not over soak).
- In a greased pan, cook each side of the brioche slices for about 5 minutes on medium-low heat - careful not to burn.
- Slice into halves and serve with icing sugar, fresh berries, and syrup.
Calories
530Fat (grams)
24.73Carbs (grams)
52.17Protein (grams)
23.6
Pumpkin Alfredo Black Bean Pasta
We all know to expect a slew of pumpkin recipes when autumn hits or whenever the vegetable is in season. Why not mix it with a classic? Alfredo is a delicious, cream and cheese-based sauce we know and love. It pairs with pumpkin seamlessly and can match with any pasta. For the experimental or health-conscious, a vegetable-based pasta serves as a great alternative, such as black bean!
Pumpkin Alfredo Black Bean Pasta
Ingredients:
- 1 box of black bean pasta (I used Explore Cuisine's 8 ounces box)
- 1 can organic pumpkin
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon minced garlic
- 1 1/2 cups alfredo sauce
- 1 cup mix of leeks and onions, chopped
- 1 teaspoon dried sage
- 1 teaspoon chili powder
- 1 teaspoon cayenne powder
- 1 teaspoon chipotle
- 1 teaspoon cumin
- 2 tablespoons butter
- 1 teaspoon pumpkin spice
- 1 cup broth
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 teaspoon lemon juice
Instructions:
- Prepare the pasta according to the instructions on the box.
- Sauté the garlic, leeks and onion in butter and oil, cook until fragrant and the onions are translucent about 3 minutes.
- Add the dried sage and other spices, cook for another 2 minutes.
- Add the pumpkin, soy sauce, and alfredo sauce, cook for 5 minutes.
- Add the broth and cooked pasta, simmer on low heat for 20 minutes. Check and stir periodically.
- Finish with the lemon and add salt and pepper to taste. Garnish with parmesan cheese and fresh sage!
Calories
591Fat (grams)
44.72Carbs (grams)
35.12Protein (grams)
16.18
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!
Spicy Peanut, Kale and Sweet Potato Soup
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:
- Prepare your vegetables.
- 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.
- Add the diced tomatoes and tomato paste, cook for another 2 minutes.
- Add the sweet potato, carrots, and soy sauce, cook for 3 minutes.
- Add the coconut milk and 1 cup broth, simmer or 2 minutes, stirring frequently.
- Add the basil and scallions and bring the soup to a boil, about 5 minutes.
- Add the kale a bunch at a time to wilt down (this will create space for the next handful of kale).
- 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.
- 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.
- Garnish with fresh basil and serve hot with some fresh bread if you like!
Calories
353Fat (grams)
18.56Carbs (grams)
43.7Protein (grams)
9.19