Eggplant and Fish Stew

Garden egg is another term for eggplant, and they lend themselves well to stews because they absorb like sponges. The traditional Ghanaian ‘garden egg stew’ - what inspired this recipe - uses a white eggplant different the type I have always known (the elongated, purple version). The palm oil adds a unique flavor and reddish colour to the dish, but if you don’t have any babassu or coconut oil should do! That said, with the palm oil, this is a dish you will want to make once in while since it's on the greasy side, but it’s super yummy!

Ingredients

1 cup onion, chopped

1 teaspoon butter

3 large eggplants (chopped and peeled)

1 can diced tomato (15oz)

1/2 jalapeno, chopped

1 teaspoon garlic

1/4 cup palm oil

2 tablespoon fish spice

1 tablespoon lemon juice

1 teaspoon lemongrass

1 tablespoon lemongrass spice

1 tablespoon + 1 teaspoon black pepper

1 tablespoon + 1 teaspoon salt

3 trout fillets or steaks with skin, halved

3 cups broth

2-3 boiled eggs (optional)

Instructions

Step  1

Marinate your fish in 1 teaspoon lemongrass, lemon juice, 1 teaspoon salt, and 1 teaspoon pepper. Put it in the fridge for about half an hour.

Step 2

Heat the butter, onions, jalapeno, and garlic in a large pot, sauté for 3 minutes.

Step 3

Add the can of tomatoes, broth, and palm oil, cook for 5 minutes. 

Step 4

Add the fish, eggplant, fish spice, lemongrass, salt, and black pepper, simmer for about 20 minutes. Top with the boiled eggs and cook for another 2-3 minutes. Careful while cooking not to over stir and break down the fish.

Serve with mealie cobs, rice, plantains, or your starch of choice, enough for 3.

Chipotle's Almost Guacamole

Chipotle recently released its guacamole recipe and many of us are loving it. It's also just in time for Cinco de Mayo, a beloved celebratory day both in America and Mexico in honor of the South American nation's defeat against the French in 1862. For most people, it's a day to enjoy their favorite Mexican foods, and guacamole is one for many of us. Here is to Chipotle's recipe (with three tweaks), enjoy!

What you need 🛒🛒🛒:

1 ripe Hass avocado

1 teaspoon lemon juice

1 tablespoon fresh cilantro, finely chopped

1/8 cup red onion , finely chopped

1/4 jalapeño, seeded and finely chopped

1/4 teaspoon salt

1/4 teaspoon black pepper

1 teaspoon olive oil

What you do 🍳🍳🍳:

Step  1

Chop the avocado and mix in the lemon juice to delay browning/oxidation.

Step 2

Whisk the finely chopped onion, jalapeno, cilantro, salt, pepper, and olive oil to your desired consistency.

Serve with tortilla chips.

Black Bean & Lentil Bobotie

Think of bobotie as a curried shepherd’s pie with a layer of egg custard instead of potato on top. This rendition of the traditionally South African dish, however, is vegetarian. The recipe usually uses ground beef seasoned with curry powder, chutney, and other fruits and spices. It is still a filling, protein-packed deal and is equally as delicious with the use of black beans, lentils, cheddar cheese, and spices familiar to Mexican cooking such as chili powder, cumin, and chipotle.

What you need 🛒🛒🛒:

1 tablespoon butter

2 tablespoons vegetable oil

1/4 cup red onion, chopped

3 large green onions/scallions, chopped

1/2 jalapeno, finely chopped

1 teaspoon garlic

1 teaspoon chili flakes

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon chipotle

1 teaspoon chili powder

1 teaspoon cilantro (dried or fresh)

1 teaspoon cumin

8oz dry lentils, soaked (half a 16oz packet)

1 can black beans

1 can diced tomato (15oz)

1 tablespoon tomato paste

2 1/2 cups broth

2 slices of bread

6 bay leaves (3 to garnish)

2 eggs

3/4 cup milk

1/4 cup heavy cream

1/2 cup sharp cheddar cheese, shredded

What you do 🍳🍳🍳:

Step  1

Heat the butter and oil. Add the onions, garlic, jalapeno, and chili flakes, sauté for 3 minutes. Add all the spices, cook for another 2 minutes.

Step 2

Soak the bread in some water, set aside.

Step 3

Add the lentils, sweat them out for about 5 minutes until fragrant and they begin to soften. Add the tomatoes and tomato paste, cook for another minute.

Step 4

Add the broth, black beans, and 3 bay leaves, simmer for about  10 minutes.

Step 5

Squeeze the water out of the bread then whisk it into the pot, remove the bay leaves.

Step 6

Pour the mix into an oven-proof pan, sprinkle the cheese on top.

Step 7

Beat the eggs, cream, and milk, season with some salt and pepper. Pour over the bean mix, top with some bay leaves and bake at 350F for 40-45 minutes. (Broil for an additional 5-10 minutes to further brown/cook the egg custard if necessary). 

Serve hot with avocado and sour cream, enough for 4-5.

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

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.

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

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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

Please credit dontmissmyplate.

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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.

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.

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

Sweet Potato Pancakes

Who doesn’t appreciate a good sturdy helping of pancakes for breakfast? Or as a side during brunch? Sweet potatoes make a great addition to the morning starter, giving them a unique twist when the vegetable is in peak season. The pumpkin spice adds a seasonal kick around Thanksgiving, and is the perfect way to use leftover sweet potatoes.

Pancakes, Sweet potato pancakes

Breakfast, Brunch

Yield: 12

Author: Dontmissmyplate

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Sweet Potato Pancakes

Who doesn't love pancakes? They smell amazing and bring so much joy and comfort especially when smothered in syrup and butter. Why not add a twist with sweet potato? With the addition of cinnamon and nutmeg, these pancakes will bring about warm, spicy notes reminiscent of sweet potato pie.

Prep time: 20 MCook time: 15 MTotal time: 35 M

Ingredients:

• 1 1 /2 cups all-purpose flour
• 1 teaspoon vanilla essence
• 1 tablespoon brown sugar
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cinnamon
• 1/3 cup sweet potato (1 large, mashed)
• 1/2 teaspoon salt
• 3 tablespoons butter, melted
• 3 1/2 teaspoons baking powder
• 1 egg
• 1 1/4 cups milk

Instructions:

1. Microwave your potato in microwave-safe container for 10 minutes or boil for 15, then cool, peel, and mash. Set aside.
2. In a large bowl, sift the flour, baking powder, salt. Mix in the sugar and pumpkin spice.
3. Make a well, then add the egg, sweet potato, milk, vanilla, and butter. Mix until just combined and major lumps are gone, but don't overmix.
4. Heat a skillet and add some butter on medium-low. Scoop the batter using a 1/4 cup and cook each pancake for 2 minutes or until bubbles start to from, them flip them over. 
5. Serve hot with syrup, butter, walnuts, and bacon bits! 

Calories

121

Fat (grams)

4.7

Carbs (grams)

16.31

Protein (grams)

3.3

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/2019/11/24/sweet-potato-pancakes

Please credit dontmissmyplate.

Created using The Recipes Generator

Thanksgiving Breakfast Hash

Breakfast hash is one of the easiest ways to serve up a delicious, robust, savory meal in the morning or for brunch. It is typically a mix of potatoes, vegetables and meat, topped with eggs in a fashion similar to shakshouka. The best part is that you can pretty much add what you want to it. This makes hash a great way to make use of leftovers, especially during the holidays. This one was inspired by what is typically seen on the American Thanksgiving dinner table, incorporating turkey, sweet potato, and cranberries.

Hash, Breakfast hash, Sweet potato Hash, Thanksgiving

Breakfast

American

Yield: 3

Author: Dontmissmyplate

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Thanksgiving Breakfast Hash

For many of those who celebrate Thanksgiving, it's a known that there are typically leftovers. To switch it up once you are ready to eat the next day, why not out together a brunch

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

Ingredients:

• 2 tablespoons garlic, minced
• 1 tablespoon butter
• 2 tablespoons olive oil
• 1/2 cup mix of onions and leeks
• 1/3 cup ground turkey
• 1/3 cup of carrots, chopped
• 1 cup red peppers, chopped
• 1 large sweet potato, chopped
• 1/2 cup Thanksgiving stuffing
• 1 teaspoon tomato paste
• 1 teaspoon cranberry sauce
• 2 cups vegetable broth
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon onion powder
• 1/2 teaspoon coriander
• 1/2 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 3 eggs
• 1/4 cup scallions. chopped

Instructions:

1. Preheat oven to 350 F. 
2. On medium heat stovetop, sauté the garlic in butter and olive oil for 2 minutes. Add the onions and leeks, cook for another 2 minutes.
3. Add all the spices and seasoning, cook for 1 minute.
4. Add the sweet potato, cook for 5 minutes. Add a little water to prevent them from burning if necessary. 
5. Add the carrots, peppers, turkey, stuffing, tomato paste, and cranberry sauce. Cook for 2 minutes, stirring regularly. 
6. Pour in the broth, make sure it covers everything in your pan. Sprinkle with scallions. Simmer for 5 minutes.
7. Make a little space and crack in each egg whole without beating. Place the pan in the oven and bake for 25 minutes, check your pan regularly to prevent burning and overcooking your eggs. You can add extra broth if you need to. Serve hot with crispy bread!

Calories

572

Fat (grams)

34.14

Carbs (grams)

39.38

Protein (grams)

27.61

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/2019/11/24/breakfast-hash-thanksgivingseasonal

Please credit dontmissmyplate.

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Chicken in Red Wine (Coq au Vin)

Coq au Vin is probably one of my favourite dishes and one of the first I started making regularly when cooking became a thing for me. It's a delicious, heartwarming meal that will impress almost anyone you make it for!

coq au vin, chicken

French

Yield: 8

Author: Dontmissmyplate

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Coq au Vin

One of the classiest chicken dishes out there, this French staple uses red wine to enhance the inherent sweetness of the poultry, with the bacon adding another element of flavour. You'll love it!

Prep time: 5 MCook time: 55 MTotal time: 60 M

Ingredients:

• 8 chicken thighs, with skin and bone
• 3 bacon strips, chopped 
• 1 cup chicken stock
• 1 sweet white onion, sliced lengthways
• 1 cup frozen pearl onions
• ½ bottle of pinot noir (or good red wine)
• 3 large carrots, cut into diagonal pieces
• 1 tablespoon salt
• 1 tablespoon black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon  garlic, minced
• 1 teaspoon cumin
• 2 tablespoons dried thyme 
• 2 sprigs fresh thyme 
• 1 ½ tablespoons olive oil
• 1 packet (4 ounces) cremini mushrooms
• 1 tablespoon soy sauce
• 1 teaspoon lemon juice
• 3 tablespoons butter
• 2 tablespoons flour

Instructions:

1. Cook the bacon until browned in a large pot, remove and set aside.
2. Season chicken with salt, pepper, onion powder, dried thyme, garlic powder, and lemon. Brown in bacon fat on each side and remove from pot. (Try not to over crowd the pot, do this in batches if necessary).
3. Add the minced garlic, cook until fragrant, about 2 minutes. Add the onion, cook until and carrots, cook for an additional 4 minutes.
4. Return the bacon and chicken with the juices to the pot, cook for about 2 minutes.
5. Add the wine, broth, and fresh thyme to the pot.
6. In a 350F oven, cook the chicken in an oven-proof pot or a baking pan covered with foil and bake for about 40 minutes. Remove any herb sticks and return to the stove when done.
7. While the chicken is baking, cook the mushrooms in olive oil, 1 tablespoon butter, cumin, and soy sauce with salt and pepper to taste for about 5 minutes, set aside.
8. Make a roux to thicken the red wine sauce. Do this by melting 2 tablespoons butter and whisking it with the four, then add this to the pot and stir until incorporated. 
9. Add in the pearl onions and mushrooms, season with additional salt and pepper to taste.
10. Serve with mashed sweet potatoes or a side of your choice. Serve the next day for optimum taste!

Calories

559

Fat (grams)

37.25

Carbs (grams)

13.54

Protein (grams)

33.83

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/2019/11/13/coq-au-vin

Please credit dontmissmyplate.

Created using The Recipes Generator