How to Butterfly (Spatchcock) a Chicken - Peri Peri Style
How to Butterfly a Whole Chicken
Butterflied chicken is a game-changer. It delivers bold flavors and a show-stopping presentation despite its simplicity. By flattening the chicken, you reduce cooking time and ensure a perfect char on the outside while keeping the meat juicy inside. Pair that with smoky, spicy, and tangy peri-peri sauce—a staple in Portuguese and Southern African cuisine—and you’ve got a dish perfect for grilling or roasting.
During marination, flavors penetrate the meat better, and the chicken cooks more evenly. Because it is flattened, it also cooks faster, so watch the oven or grill closely to avoid overcooking. The main way to prepare the chicken this way is to split it in half by separating the breasts and removing the backbone, as shown in the video. Cut carefully along the joints and around tough bones to free the rest of the chicken.
Whether you’re hosting a summer barbecue or craving something vibrant for dinner, this recipe delivers big on flavor with minimal fuss. Plus, it’s easily customizable—you can tweak the heat level or adjust the seasonings to suit your taste.
If you love this butterflied peri-peri chicken, you’ll also want to try my updated peri-peri recipe with a bold, tangy wet marinade — it’s perfect for those who want even juicier, flavor-packed chicken.
Tips for the Perfect Butterflied Chicken
Butterfly Like a Pro
Use sharp kitchen shears to remove the backbone, then press down firmly on the breastbone to flatten the bird. This ensures even cooking and maximum exposure to the marinade and heat.Marinate for Maximum Flavor
Let the chicken marinate for at least 2 hours, but overnight is best. The longer it marinates, the deeper the peri-peri flavors will infuse the meat.Adjust the Heat
Peri-peri sauce can be as fiery or mild as you like. Use more chili peppers for a kick or balance the heat with extra lemon juice and olive oil for a milder sauce.Choose the Right Cooking Method
For smoky, authentic flavor, grill the chicken over medium heat, turning frequently. If using the oven, roast at a high temperature to achieve crispy skin, then finish under the broiler for charred edges.Serve It Right
Peri-peri chicken pairs beautifully with cooling sides like cucumber salad or a dollop of yogurt sauce. For a more authentic touch, serve with Portuguese-style rice or grilled vegetables.Don’t Waste the Marinade
Reserve some peri-peri sauce before marinating to use as a basting sauce or drizzle over the cooked chicken. Keep it separate from any sauce that touched raw chicken.
The Magic of Homemade Peri-Peri Sauce
I grew up eating peri-peri at least once a month on Fridays. As a family, we’d make trips to Nando’s, famous for flame-grilled chicken marinated in the sauce.
Since then, I’ve tasted peri-peri chicken both in Portugal and across Southern Africa. Nando’s celebrates both culinary traditions, and my love for the sauce has grown even more. Bird’s eye chili peppers give peri-peri its unique flavor. “Piri-piri” and “peri-peri” are derived from the Swahili word pili pili, meaning “pepper.”
There are many variations of the sauce, but three essentials remain: peppers, garlic, and acid. Aromatic spices and fresh herbs elevate the flavor even further.
Peri-peri sauce is incredibly versatile. Use it as a marinade, dipping sauce, or finishing drizzle for grilled meats, seafood, and vegetables. Making it at home allows you to tailor it to your taste (mild, medium, or tongue-tingling hot) and it’s always fresher and more flavorful than store-bought versions.
I remember tasting authentic peri-peri sauce for the first time in a small coastal town about 30 minutes from Lisbon, Portugal. The heat was exhilarating but perfectly balanced by the bright tang of lemon and the richness of olive oil. It transformed simple grilled chicken into something unforgettable. When I returned home, I couldn’t wait to recreate it. After a bit of experimenting, I found my go-to version. Once you make it from scratch, it will become a staple in your kitchen too.
Tips for Crafting the Perfect Peri-Peri Sauce
Choose the Right Peppers
Traditional peri-peri sauce uses bird’s eye chilies, but you can substitute Thai chilies, serranos, or even habanero if you want extra heat. For a milder version, include a few sweet peppers to balance the spice. Bird’s eye chilies are fruity and peppery, half as hot as habanero but twice as hot as jalapeños.Blend for the Perfect Texture
Use a blender or food processor for a smooth consistency. If you prefer chunkier sauce, pulse until just combined.Balance the Flavors
Great peri-peri sauce balances heat, acidity, and richness. Add lemon juice or vinegar to cut through the spice, a touch of sweetness to mellow it, and oil for a silky finish. Taste as you go to find the right harmony.Let It Rest
After blending, let the sauce sit for at least an hour to allow flavors to meld. For best results, make it a day ahead.Store It Right
Keep peri-peri sauce in the fridge up to two weeks in an airtight container, or freeze in small portions for future use.Experiment with Variations
Add smoked paprika for smokiness, fresh herbs like oregano for fragrance, or roasted red peppers for a sweeter, milder sauce.Use It Everywhere
While it’s famous for chicken, peri-peri sauce elevates roasted potatoes, scrambled eggs, grilled vegetables, and more. Keep some on hand to make everyday meals exciting.
Spatchcock (Butterflied) Peri-Peri Chicken
This vibrant sauce, inspired by Portuguese and African cuisines, blends chili, garlic, citrus, and spices. Perfect as a marinade, dip, or drizzle, it enhances grilled meats, seafood, and veggies. Flattening the chicken through the butterfly method ensures quick cooking, a charred exterior, and juicy meat.
Ingredients
- 1 whole chicken
- 1/2 cup sweet bell peppers
- 4 garlic cloves
- 4 fresco chilli peppers*
- 1 habanero pepper*
- 1/2 cup cup olive or avocado oil
- 2 tablespoons fresh thyme
- 1/3 cup (cooking) wine
- 2 lemons, juiced
- 1 tablespoon salt
- 1 tablespoon sugar
- 1 tablespoon smoked paprika
- 1 teaspoon ground ginger
- 1 teaspoon cumin
- 1 tablespoon cayenne pepper
- 1 tablespoon dried thyme
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon dried oregano
- Optional: 4 tablespoons chicken spice blend
Instructions
- Prepare and marinate the chicken.For the best flavor, let the chicken soak up the piri piri marinade for at least 4–8 hours or overnight.
- Gather your ingredients and juice the lemons.
- Blend the marinade. In a blender or food processor, combine the peppers, hot chili peppers, garlic, fresh thyme, and all the spices and seasonings.
- Add the liquids. Blend in the oil, lemon juice, and wine to create a smooth marinade.
- Butterfly the chicken. Clean and prep the chicken. Pat it dry and remove any remaining feathers or excess fat.
- Remove the backbone. Hold the tail, and use your fingers to locate the backbone. Cut from tail to neck and set it aside for broth or discard it.
- Make small incisions. Flip the chicken over and, using a sharp knife, make two small cuts at the bottom where you see cartilage on each side—this helps the chicken cook evenly.
- Flatten the breastbone. Score the center of the breastbone to help the chicken lay flat, or remove the bone entirely if preferred.
- Tuck the wings in and transfer the chicken to a dish. Pour the marinade over both sides, cover, and refrigerate until ready to cook.
- Cook the chicken. Preheat the oven to 350°F (177°C).
- Sear on an indoor grill for about 5 minutes per side, then transfer to the oven and bake for 45 minutes, or until the internal temperature reaches 165°F (74°C).
- Alternatively, you can skip the grilling step and bake the chicken directly in a tray. If so, increase the baking time by 10 minutes, flipping the chicken halfway through.
- Rest for 5 minutes before serving with homemade or store-bought piri piri sauce.
Notes
- For the peppers, use bird’s eye chili, Fresno for color, or habanero—but use less of the latter, as it’s much hotter. Adjust the quantity based on your heat tolerance. If using Fresno peppers, use four to achieve a reddish tint.
- You can save some of the sauce to cook on the stovetop and serve with your chicken once it's done.
- For extra flavor, season your chicken with all-purpose chicken spice before marinating.
- To prevent drying out the meat, avoid overcooking the chicken once it reaches a safe internal temperature.
Nutrition Facts
Calories
180Fat (grams)
11.6 gSat. Fat (grams)
3.4 gCarbs (grams)
2.3 gFiber (grams)
1.1 gProtein (grams)
16.4 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Crispy Sticky Tofu with Suya
Easy Tofu Recipe with a West African Twist
Crispy tofu is a game-changer for anyone looking to add a satisfying crunch to their meals—whether you're a longtime tofu lover or just testing the waters. With the right technique, tofu transforms into golden, crispy bites that are perfect for tossing into stir-fries, salads, bowls, or enjoying on their own with a flavorful dipping sauce. The best part? It’s incredibly versatile, easy to make, and packed with plant-based protein. In this post, I’ll walk you through how to achieve that perfect crisp, plus some of my favorite ways to enjoy it!
Suya spice is the secret behind one of West Africa’s most beloved street foods—suya! This bold, smoky, and nutty spice blend brings a fiery kick and rich depth of flavor to grilled meats, veggies, and even snacks. Made with a mix of ground peanuts, paprika, ginger, garlic, and fiery cayenne, suya spice is a must-have for anyone looking to add an authentic West African touch to their cooking. Whether you're marinating beef skewers or sprinkling it over roasted vegetables, this spice blend transforms any dish into something irresistibly flavorful. Ready to bring the heat? Let’s dive into the magic of suya spice!
This recipe brings two worlds together in a simple way to give you a satisfying bite. if you can, serve the tofu on top of a bed of Cape Malay rice (all known as yellow South African rice).
How to Make Tofu Crispy
Making crispy tofu can be a bit tricky, but with the right techniques, you can achieve that perfect crispy texture! Here are some tips:
1. Press the Tofu
Why? Tofu has a lot of moisture that can prevent it from becoming crispy. Pressing out as much moisture as possible helps.
How? Use a tofu press or wrap the block in a clean kitchen towel or paper towels, then place a heavy object (like a can or a cast-iron skillet) on top for at least 15-30 minutes.
2. Cut into Small Pieces
Why? Smaller pieces have more surface area, which leads to crispier edges.
How? Cut the pressed tofu into cubes or triangles (depending on your preference).
3. Coat the Tofu
Why? A thin coating of cornstarch, arrowroot, or rice flour will create a crispy crust as it fries.
How? Toss the tofu pieces in a mixture of cornstarch (or any of the other options) and a bit of salt or seasoning. You can also use flour or a combination of both if you want a thicker crust.
4. Use High Heat for Frying
Why? High heat ensures a crisp exterior and a tender inside.
How? Heat a good amount of oil (vegetable, canola, or peanut oil works best) in a non-stick or cast-iron pan. The oil should be hot enough to sizzle when the tofu hits the pan.
5. Don’t Overcrowd the Pan
Why? Overcrowding can cause the tofu to steam rather than crisp up.
How? Cook the tofu in batches if necessary, giving each piece enough space to brown.
6. Let it Cook Without Moving It
Why? Letting the tofu sit in one place creates a nice golden crust.
How? After placing the tofu in the pan, let it cook on one side until it’s crispy and golden brown before flipping it.
7. Drain Excess Oil
Why? This keeps the tofu crispy and prevents it from getting soggy.
How? Once cooked, transfer the tofu to a paper towel-lined plate to drain any excess oil.
8. Optional: Bake for Extra Crispiness
Why? If you want less oil but still want a crispy texture, baking the tofu after it’s coated with cornstarch or flour can also yield crispy results.
How? Preheat your oven to 400°F (200°C). Place the tofu on a baking sheet lined with parchment paper or a silicone baking mat and bake for 25-30 minutes, flipping halfway through.
Crispy Sticky Tofu with Suya
Ingredients
- 1 - 14oz block extra firm tofu
- 1/4 cup olive or coconut oil
- 1 tablespoon suya seasoning
- 1 cup corn starch
- Optional: Sesame seeds, crushed peanuts, and/or chili flakes
- 2 tablespoons soy sauce
- 3 garlic cloves, minced
- 1 teaspoon teryaki sauce
- 1 teaspoon fish oil sauce
- 1 teaspoon cooking wine
- 1 teaspoon granulated sugar
- 1 teaspoon vinegar
- 1 teaspoon ground ground ginger
- 1/2 cup water
- 2 teaspoons authentic suya seasoning
- 1 teaspoon cornstarch
Instructions
- Remove the moisture from your tofu by draining and patting it dry. Wrap it in a paper towel and microwave for 2 minutes, heating in 30-second increments to help remove residual moisture. Alternatively, let the tofu sit after draining for at least 30 minutes to dry out. This step ensures crispier tofu.
- Dice the tofu or cut it into 1-inch pieces.
- Make the Sauce. Crush and mince the garlic, then add it to a bowl. Pour in the soy sauce, teriyaki sauce, cooking wine, fish sauce, vinegar, 2 teaspoons of suya, ginger, and 1 teaspoon of cornstarch. Stir or whisk until fully combined, then set aside.
- Coat the Tofu. In a shallow dish, mix 1 cup of cornstarch with 1 tablespoon of suya. Coat each piece of tofu, shaking off any excess, then set aside.
- Heat a skillet or non-stick pan over medium heat. Cook the tofu for 12-15 minutes, turning halfway, until golden brown and crispy. Remove and set aside.
- Add the sauce ingredients to the pan and bring to a boil, stirring continuously. Reduce to a simmer and cook until the sauce thickens—avoid overcooking or over-reducing.
- Return the tofu to the pan, tossing to coat each piece evenly in the sauce.
- Garnish with sesame seeds, chili flakes, and peanuts. Serve hot.
Notes
To reheat, use an oven or air fryer to maintain crispiness.
Nutrition Facts
Calories
117Fat (grams)
5.9 gSat. Fat (grams)
1.2 gCarbs (grams)
6.3 gProtein (grams)
11.9 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Oven-Braised African Oxtail Stew
Cooking Oven-Braised Oxtail Stew Recipe African-Style
Oxtail is a beloved delicacy across many African cuisines, known for its rich flavor, tender texture, and deep, comforting stews. Slow-cooked to perfection, oxtail transforms into a melt-in-your-mouth dish infused with aromatic spices, herbs, and hearty ingredients. From the peppery, tomato-based oxtail stew of West Africa to the deeply savory, slow-braised variations of South Africa, this dish is a true celebration of bold flavors and traditional cooking techniques.
Whether served with rice, dumplings, fufu, Sadza, or pap, African oxtail dishes bring warmth and nostalgia to every bite. Its gelatinous richness makes for an irresistibly silky sauce, perfect for soaking up with your favorite side. If you’re looking for a meal that embodies comfort and tradition, African oxtail is a must-try!
Coming from Zimbabwe, I regarded oxtail as a special treat, typically reserved for special occasions. However, from time to time, we would get it as a surprise on a random winter weeknight for dinner. Honestly, though, this dish can be enjoyed all year round.
My mother kept it simple, using a combination of yellow onions, green onions, tomatoes, chili peppers, salt, and pepper—and the result was perfection. The dish was perfectly balanced: not too greasy, not dry, spicy yet slightly sweet, and incredibly satisfying, especially when served with sadza (Zimbabwean cornmeal) and muriwo (sautéed kale).
Living in the United States exposed me to various oxtail preparations I had never encountered before, from Vietnamese oxtail pho (Phở Đuôi Bò), a traditional broth-based soup, to Caribbean-style oxtail with browning sauce and white beans.
This recipe is relatively simple but can be elevated by using high-quality ingredients, such as locally sourced meat from the butcher. It also benefits from leaning into the bold spices commonly used in African cuisine—masala curry powder, cardamom, nutmeg, and cumin—all of which enhance the depth of flavor in oxtail stews.
Does rendered fat make stew taste better?
Also known as liquid gold, oxtail preparation is a matter of personal preference and may be influenced by health goals or the dish you plan to pair it with. If you're committed to reducing animal fats, feel free to trim away! However, keep in mind that some fat contributes to the rich flavor, signature color, texture, and moisture that make oxtail so special.
You can also leave the fat intact while cooking, then simply skim off the rendered fat that rises to the top once it's done. In general, oxtail is a fattier cut of meat compared to others, but that’s part of what makes it so delicious!
Some points to consider:
In addition to adding flavor, richness, and moisture to the dish, fat acts as a flavor carrier, helping to coat the ingredients and intensify their taste. Essentially, it enhances the overall mouthfeel and depth of the stew. Key benefits include:
Flavor Enhancement: Rendered fat releases flavorful compounds that infuse the stew with a deeper, richer taste.
Moisture Retention: Fat helps keep the meat and vegetables moist during cooking, preventing them from drying out.
Browning Potential: Cooking meat in rendered fat creates a delicious caramelized crust, adding another layer of flavor.
Oven-Braised African Oxtail Stew
Ingredients
- 3 tablespoons olive oil
- 1.5 lbs oxtail
- 1 tablespoon seasoned salt
- 1 tablespoon black pepper
- 1 tablesppon dark brown sugar
- 1 cup mirepoix (carrots, onion and celery)
- 1/3 cup green onions/scallions (optional)
- 1/2 cup red bell peppers
- 1/2 cup diced tomatoes (frozen or fresh)
- 3 garlic cloves
- 1 tablespoon Masala curry powder
- 1 tablespoon Royco Usavi Mix or all-purpose seasoning
- 1 tablespoon flour or cornstarch (optional)
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper
- 1 teaspoon smoked paprika
- 1 tablespoon oregano
- 1 teaspoon cumin
- 1 tablespoon garlic powder
- 4 beef bouillon cubes
- 1/4 cup red cooking wine
- 4 cups water
- 1/2 lime juice
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cardamon
- 1/4 teaspoon cloves
- 1/4 teaspoon nutmeg
- 2 tablespoons Worcestershire sauce
- 2 tablespoons tomato paste
- 1 thyme spring
- 1 habanero pepper
- 3 bay leaves
- 2 cups carrots and peas, cooked
Instructions
- Preheat the oven** to 350°F (175°C).
- Prepare the oxtail: Wash the oxtail in cold water, vinegar, and lime juice, then pat dry. Depending on your preference and the leanness of the cuts, trim any excess fat or leave the bones as they are.
- Brown the oxtail. In a Dutch oven, heat some oil over medium to medium-low heat. Add the oxtail pieces, then season with sugar, salt, and pepper, mixing to coat evenly. Sear until browned on all sides, ensuring even color. Remove the oxtail from the pot, keeping the oil in the pan.
- Sauté the vegetables. Add the mirepoix (onions, carrots, and celery) and cook for 1–2 minutes. Add the peppers and cook for another 1–2 minutes.
- Stir in the tomatoes (if using frozen, cook down for 2–3 minutes). Add the garlic and cook for another minute.
- Reduce the heat to low to prevent burning. Stir in curry powder, Royco Usavi mix, onion powder, cayenne pepper, smoked paprika, oregano, cumin, and garlic powder. Mix gently to incorporate and bloom the spices.
- Add the bouillon cubes, followed by cooking wine to deglaze the pot. Stir well, crushing the bouillon cubes as they dissolve.
- Return the oxtail to the pot: Stir to coat the meat in the aromatics and seasonings.
- Pour in water and stir, then add lime juice.
- Stir in ginger, cardamom, cloves, nutmeg, and Worcestershire sauce.
- Add tomato paste, thyme, bay leaves, and habanero. Mix thoroughly, ensuring the tomato paste is well incorporated.
- Cover and place the pot in the oven for 2 ½ hours. Halfway through cooking, reduce the oven temperature to 325°F (163°C) and give the stew a stir.
- Remove from the oven and stir in peas and carrots. Let the stew rest for 10 minutes before serving.
I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Homemade Alfredo Sauce with Shrimp
Quick Weeknight Pasta Dishes
After a long day, there’s nothing more satisfying than a quick, comforting bowl of pasta. Whether you’re craving something creamy, hearty, or light and fresh, pasta is a go-to weeknight staple that can be customized to whatever ingredients you have on hand.
Shrimp Alfredo is the ultimate comfort dish—rich, creamy, and packed with flavor. But what takes it to the next level? A homemade Alfredo sauce that’s silky, cheesy, and far better than anything store-bought. Paired with tender shrimp and perfectly cooked pasta, this dish is indulgent yet surprisingly simple to make. Whether you're cooking for a cozy night in or impressing guests, this Shrimp Alfredo is guaranteed to be a hit!
This is the kind of dish most people would not turn down unless they were allergic or on a strict diet. Perfect for a weeknight dinner, the creamy, saucy, rich, flavorful sauce that coats the pasta and sits until the perfectly pan-seared, juicy shrimp is all you need, preferably with a giant helping of fresh vegetables on the side to balance your nutrition wheel out!
Making Alfredo Sauce From Scratch
At its core, Alfredo sauce is a simple yet indulgent blend of butter, heavy cream, and Parmesan cheese. The key to achieving that restaurant-quality richness is in the technique—slowly melting the cheese into the warm cream and butter to create a smooth, luscious sauce that clings perfectly to your pasta. A pinch of garlic, a dash of nutmeg, and freshly cracked black pepper elevate the flavors without overpowering the delicate balance.
One of the best things about Alfredo sauce is its versatility. It pairs beautifully with fettuccine, of course, but also works wonders with shrimp, chicken, or even roasted vegetables. Whether you're looking for a quick weeknight dinner or an impressive dish for guests, this classic sauce is always a winner.
Want to take your Alfredo to the next level? Try experimenting with different cheeses like Pecorino Romano for a sharper bite or adding a splash of white wine for extra depth. However you choose to customize it, homemade Alfredo sauce is a must-have recipe in any home cook’s repertoire.
Homemade Alfredo Sauce with Shrimp
Ingredients
- 1- 1 1/2 pounds jumbo shrimp, deveined with tail on
- 1 1/2 + 1 tablespoon Old Bay seasoning (for the shrimp and flour)
- 1 tablespoon oregano
- 1 teaspoon + 1 tablespoon garlic powder (for the shrimp and flour)
- 2 teaspoons black pepper (one each for the shrimp and flour)
- 1 tablespoon + 1 teaspoon onion powder (for the shrimp and flour)
- 1 cup flour
- 1/4 cup olive oil
- 1 container or packet fettuccine pasta (fresh is preferred)
- 1 teaspoon Royco Usavi Mix or all-purpose seasoning
- 1 tablespoon flour
- 1 1/2 cups grated parmesan cheese
- 3 garlic cloves, minced
- 2 cups heavy cream (you can also use milk or half and half)
- 1/2 cup butter
- 1 teaspoon Worcester sauce
- 1 tablespoon oregano
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon cayenne power
- 1 teaspoon smoked paprika
- Chili flakes, cheese and parsley to garnish (optional)
Instructions
- Prepare the pasta according to the package instructions. Once cooked, drain the noodles and toss them in olive oil to prevent sticking. Set aside 1-2 cups of the pasta water for later.
- Prepare the shrimp by patting them dry. Peel and devein the tail-on shrimp, leaving the tails on for flavor and to prevent shrinking. Season the shrimp on both sides. You can keep the shells to make seafood broth, so consider sealing and freezing them for later.
- Season the flour with Old Bay, garlic powder, onion powder, and black pepper. Coat each shrimp in the flour, making sure to shake off any excess to prevent clumping when pan-searing.
- Heat oil in a non-stick pan or skillet, enough to cover at least half the surface of the shrimp. Cook the shrimp in batches for 2-3 minutes per side, ensuring you don’t overcrowd the pan or overheat it. Cook over medium to medium-high heat until the shrimp are golden brown and the coating is crispy. Remove from heat and set aside.
- In a separate pot, melt the butter and add the fresh garlic. Stir in the spices, then add the flour. Continue to mix, then gradually add the cream, remaining herbs, and Worcestershire sauce.
- As the sauce thickens, gradually add the pasta and Parmesan cheese to reach your desired ratio and sauciness. Season to taste, and add a little bit of the reserved pasta water to help bring the sauce together. Bring to a simmer and stir until the desired consistency is reached, but do not boil. This should take no longer than 5 minutes.
- Remove from heat and serve the pasta with the shrimp. Garnish as desired.
Nutrition Facts
Calories
1342Fat (grams)
55.6 gCarbs (grams)
144.7 gFiber (grams)
12.1 gSugar (grams)
15.8 gProtein (grams)
76.3 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Creamy Roasted Broccoli and Cauliflower Bake
If you’re looking for a comforting, veggie-packed dish, this cheesy roasted broccoli and cauliflower bake is an easy winner. Roasting the vegetables brings out their natural sweetness and nuttiness, while a rich, creamy cheese sauce ties everything together. It works beautifully as a hearty side or even a main for a simple weeknight meal.
Start by tossing broccoli and cauliflower florets with a little olive or avocado oil, seasoning generously with salt, pepper, and perhaps a hint of smoked paprika or garlic powder. Roast at high heat until the edges are golden and crispy, giving them a stir halfway through. The dry heat intensifies the flavors and adds a satisfying texture that boiling or steaming just can’t match. A squeeze of fresh lemon or a drizzle of balsamic glaze right before serving brightens the dish and balances the richness.
Once the veggies are roasted, fold them into a smooth cheese or mornay sauce, topping with extra cheese or breadcrumbs for a golden, bubbly finish. Serve it straight from the oven for maximum comfort, or make it ahead and reheat—it’s just as delicious the next day. Whether you’re cooking for a crowd, prepping meals for the week, or just craving something cozy, this bake delivers flavor, texture, and ease in every bite.
Creamy Roasted Broccoli and Cauliflower Bake
If you’re craving a cozy, veggie-packed dish, this creamy vegetable bake is perfect! Roasting enhances the natural sweetness of the broccoli and cauliflower, while a rich, cheesy mornay sauce and crispy topping make it irresistible..
Ingredients
- 32 oz cauliflower florets
- 32 oz broccoli florets
- 1/4 cup olive oil
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp seasoned salt
- 1 tsp cayenne pepper
- 2 garlic cloves, minced
- 1 medium yellow onion, chopped
- 1 tbsp butter
- 3 tbsp flour
- 8 oz heavy cream
- 1 chicken bouillon cube + 1 cup water (or 1 cup chicken broth)
- 1 tbsp oregano
- 1 tsp cayenne pepper
- 1 tsp Royco Usavi Mix (or all-purpose seasoning)
- 1 tsp salt (optional)
- 1 1/2 cups grated pepper jack cheese
- 3 tbsp grated Parmesan (optional)
Instructions
- Roast the vegetables: Preheat oven to 350°F. Toss broccoli and cauliflower with olive oil, garlic powder, onion powder, seasoned salt, and cayenne. Spread on a baking sheet and roast 15–20 min, tossing halfway.
- Prepare aromatics: In a skillet, sauté onion and garlic until soft. Add to roasted vegetables in a baking dish.
- Make the sauce: Melt butter in a small saucepan over medium-low heat. Stir in flour to form a roux. Gradually whisk in cream, water, and crushed bouillon cube. Add oregano, cayenne, Royco Mix, and salt. Cook until thick and smooth.
- Assemble bake: Pour sauce evenly over vegetables. Sprinkle with pepper jack cheese (and Parmesan if using).
- Bake: Bake at 350°F for 15–20 min. Broil 2–3 min until cheese is golden and bubbling.
- Serve: Let set slightly, then serve hot.
Notes
- For best texture, roast the vegetables until lightly golden before baking. This prevents the dish from becoming watery.
- You can substitute broccoli or cauliflower with other vegetables like zucchini or mushrooms, but adjust roasting time as needed.
- For a milder version, reduce or omit the cayenne and use a mild cheese instead of pepper jack.
Nutrition Facts
Calories
470Fat (grams)
35 gSat. Fat (grams)
21 gCarbs (grams)
12 gFiber (grams)
4 gProtein (grams)
12 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Huku ne Dovi (Zimbabwean Peanut Chicken Stew)
Huku ne dovi, or Zimbabwean peanut butter chicken stew, is a hearty dish made with chicken simmered in a rich peanut butter sauce alongside tomatoes, vegetables, hot chilies, and sometimes bell peppers. The result is a beautiful balance of savory, nutty, and mildly spicy flavors. While often served as a thick stew alongside sadza, rice, or bread, it can also be prepared more like a soup, with the addition of leafy greens, vegetables, and tubers.
For those unfamiliar with the combination of chicken and peanut butter, it may sound unusual at first. Yet throughout much of Africa, groundnuts (peanuts) are a staple ingredient used to enrich sauces, soups, and stews. Similar pairings can also be found in parts of Southeast Asia, where peanuts are used to add richness and depth to savory dishes. In Zimbabwe, peanut butter gives huku ne dovi its distinctive flavor and velvety texture, creating a sauce that coats each piece of chicken beautifully. Beyond its flavor, peanut butter is also an important source of protein and is often used to enrich vegetable dishes or provide nourishment when meat is scarce or unavailable.
Growing up, huku ne dovi was not an everyday meal in my household, which made it feel even more special whenever it appeared on the table. It was the kind of dish that brought warmth and comfort, especially during the cooler months, and one that was best enjoyed with a generous serving of sadza, rice, or fresh bread to soak up every last bit of sauce.
One of the secrets to a great peanut butter chicken stew is finding the right balance between the richness of the peanut butter and the heat of the chilies. Neither should overpower the other. Instead, the gentle sweetness of the peanuts softens the spice, creating layers of flavor that develop as the stew simmers. This recipe is also highly adaptable. Some people prefer the chicken simmered until it becomes tender and nearly falls off the bone, allowing it to absorb the flavors of the sauce. Others enjoy chicken with a firmer texture and crisp, browned skin. If you prefer the latter, simply roast or brown the chicken separately and add it back to the stew just before serving.
The consistency of the sauce can be adjusted to suit your preference as well. A slightly thinner sauce is wonderful spooned over rice, while a thicker stew pairs beautifully with sadza or bread, allowing the sauce to cling to every bite. For the best flavor, use bone-in chicken pieces whenever possible and take the time to brown them before simmering. This simple step adds depth and richness to the finished dish. Allow the stew to cook gently rather than rushing the process, giving the flavors time to meld together and the sauce time to develop its signature richness.
Whether you're discovering Zimbabwean cuisine for the first time or recreating a familiar favorite, this is a dish that showcases the comforting simplicity and bold flavors that make home cooking easy, and memorable.
Huku ne Dovi (Spicy Zimbabwean Peanut Chicken Stew)
Zimbabwean Peanut Chicken Stew, or *huku ne dovi*, is a flavorful and comforting dish that combines tender chicken, smooth peanut butter, vibrant vegetables, spicy chilies, and fragrant spices.
Ingredients
- 1/4 cup olive oil
- 1 whole chicken, cleaned and cut into pieces
- 2 tablespoons chicken spice (I used Hind’s)
- 2 green onions
- 1 large hot chilli pepper
- 1/2 large yellow onion
- 1/2 cup mirepoix (chopped onion, carrots and celery)
- 1-2 tablespoons butter
- 1 tablespoon garlic powder
- 1 teaspoon black pepper
- 1 tablespoon paprika
- 1 tablespoon Royco Usavi Mix
- 3 chicken bouillon cubes
- 1/3 cup red wine
- 1 cup diced tomatoes
- 3 sweet bell peppers
- 1/3 cup peanut butter
- 2 tablespoons tomato paste
- 1 teaspoon ginger
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon herb blend (I used basil and thyme)
- 3 cups water
- 3 bay leaves
- 2-3 tablespoons cornstarch or flour (optional)
Instructions
- Season the chicken with all-purpose chicken spice, then brown it in a Dutch oven or non-stick pan over medium to medium-high heat. Once browned, remove the chicken and set it aside.
- In the same pot, add the remaining oil and butter. Stir in the mirepoix, onions, bouillon cubes, garlic powder, black pepper, paprika, and Royco Usavi Mix. Sauté for 2-3 minutes until caramelized. Deglaze the pot with the wine, scraping up any browned bits to incorporate all the flavors.
- Next, add the tomatoes, peppers, chili peppers, cumin, ginger, and coriander. Cook for 1-2 minutes to allow the spices to bloom and the vegetables to soften.
- Return the chicken to the pot and pour in the water. Add more water if you prefer a thinner stew or soup-like consistency. Ensure as much of the chicken as possible is submerged to help it cook evenly. Simmer on low heat for 15-20 minutes.
- In a small bowl, mix the peanut butter with some of the hot stew liquid to thin it out. Stir in the tomato paste, then add the mixture to the pot, ensuring it is evenly distributed.
- Add the bay leaves and continue simmering for another 15-20 minutes.
- Optional: After 5-10 minutes, if you don’t want the chicken to fall off the bone, you can remove it and let the stew continue cooking separately to allow the flavors to come together.
- To thicken the sauce: Remove the chicken, then mix 2 tablespoons of cornstarch or flour with hot liquid from the pot to create a smooth slurry. Stir the slurry back into the pot, mixing well to activate the thickening. Continue cooking until the desired consistency is achieved.
- Season to taste, return the chicken to the pot, and serve hot with yellow rice or your preferred starch.
Nutrition Facts
Calories
438Fat (grams)
20.3 gSat. Fat (grams)
4.8 gCarbs (grams)
62.1 gFiber (grams)
18.5 gProtein (grams)
15.6 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Baked Snapper with a Quick African Pepper Sauce
At least in its authentic glory, African pepper sauce is commonly served as a condiment, dip or cooking sauce to pair with grilled meats and vegetables or used in stews, giving your dish a perfect balance of heat and depth of flavour. It's most popular in West Africa, but you see other versions of this with other peppers taking centre stage across the Continent. The combination of peppers, herbs, and spices can enhance or top off almost any dish, and it is extremely versatile. I pick this over conventional hot sauce any day because it uses fresh vegetables, and you can make batches to freeze for future use.
This version provides a quick, easy and convenient way to add flavour to your fish. I used red snapper in this recipe, but you can also use halibut, sea bass, bream, tilapia, or any fish with a mild taste that will absorb all the flavours. For the pepper sauce, instead of cooking down and frying the blended vegetables on the stovetop as is typically done, I roasted the vegetables to bring the flavours out before blending them, then used the pepper mix to coat the fish while it baked.
One great thing about this sauce is that you can tailor it to your tastes and tolerance by adding more or fewer tomatoes and peppers. You can also remove the seeds from the hot peppers to take the heat down a notch. I prefer habanero peppers in terms of the heat and flavour, but you can use a range of peppers, from jalapenos to scotch bonnet. In any case, I recommend using the freshest ingredients possible. In addition, especially since peppers are part of the Dirty Dozen, try using organic peppers if you can afford them.
Baked Red Snapper with Quick African Pepper Sauce
Ingredients
- 1 large red snapper
- 1 tablespoon garlic powder
- 2-3 garlic cloves
- 2 lemon slices (optional)
- 1 sprig fresh thyme
- 1 sprig fresh parsley
- 2 teaspoons salt
- 2 teaspoons black pepper
- 2 teaspoon Royco Usavi Mix (optional)
- 2 teaspoons oregano
- 2 teaspoons basil
- 1/2 cup olive oil, and extra for roasting the peppers
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 chicken bouillon cube
- 1/4 cup parsley, stems removed
- 5 large basil leaves
- 1/3 large yellow onion
- 3-4 mini sweet peppers
- 2 small habanero peppers
- 1 1/2 - 2 Roma tomatoes
- 1 inch piece fresh ginger
- Salt and pepper to taste
Instructions
- Place your peppers, onion, tomato, and garlic on a baking sheet with parchment paper—season with salt and pepper to taste.
- Roast the vegetables for 25 minutes at 400F or until roasted to your desired doneness.
- Remove from the oven and allow to cool for 15 minutes, then transfer to a food processor or blender. Add the ginger, parsley, basil, bouillon cube, salt, and pepper. Blend until combined, and a paste forms. Add the olive oil during this process to help smoothen the mixture.
- Set aside while you prepare the fish.
- Make sure your fish is clean, and then pat it dry with paper towels. Add the salt, pepper, garlic, herbs, and optional Royco/all-purpose seasoning.
- Stuff the inside of the fish with the thyme, parsley, lemon and garlic.
- Place the fish inside some foil and place it on a baking tray. Spoon the pepper sauce over both sides of the fish, ensuring it is fully coated.
- Place the fish in the oven and bake at 350F for 30 minutes. After 15-20 minutes, remove the fish, open the foil (without burning yourself with the hot air) and baste the sauce over the fish.
- Leave the foil open and allow the cause to continue cooking. This will help thicken and caramelize the sauce, developing the flavours further.
- Remove from the oven and spoon some sauce into the serving dish, placing the fish on top and adding the rest of the sauce on top. Garnish with fresh parsley and serve!
Notes
- To avoid overcooking the fish, check the internal temperature after 15-20 minutes and use that to determine how much more time you need.
- If you want a thicker sauce, you can place it on the stovetop before covering the fish with it and baking.
- If you get fresh fish from the market, ensure it is cleaned and descaled.
Nutrition Facts
Calories
237Fat (grams)
13.3 gSat. Fat (grams)
1.9 gCarbs (grams)
24.9 gFiber (grams)
6 gProtein (grams)
10.9 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Creamy Coconut Cornbread Ice Cream (No Churn)
Who isn't down for eating ice cream regardless of the season? As Summer ends and makes way for the Fall, flavours change, and various fruits and vegetables will take the stage, from pumpkins and sweet potatoes to corn and apples, pears and figs. When people think about corn (or maize, or mealie cobs), ice cream probably doesn't come to mind--although some of the more experimental producers, companies like Van Leeuwen and Jeni's may have made that the case.
But what if you want to make some corn ice cream in your own at home? Better yet, still decadent, possibly dairy-free, and without an ice cream maker.
Be sure to explore the website for other sweet recipes, the no churn ice cream recipes listed below which you can use with dairy or alterative milk products to make.
Nature's Charm produces two main ingredients (linked below) you need for your ice cream base - whipped cream (to help add air to the mixture, especially since you won't be getting the smooth, light texture that typically comes from the churning motion of an ice cream maker) and condensed milk (which supplies the sugar and fat content). I am a fan of their quality, organic products and recommend trying them. They even make condensed oat milk! Even if you don't have specific dietary requirements and restrictions, check out some of my favourite gluten-free and vegan baking items here.
If you are in need of some quality loaf pans, for ice cream, bread, or whatever else, try these!
These Nordic Ware Aluminum Loaf Pans (Set of 2) , 1.5-pound pans can do it all—and then some with oven-safe aplomb. They’re made of pure cast aluminum reinforced with steel, so they’ll heat up in a flash and bake extra-evenly time after time. Even more: They’ve got galvanized steel rims to prevent warping, and they’ll never rust either.
Have you ever used coconut milk products as your base?
How to Make Non-Dairy No-Churn Ice Cream
This website has several recipes that do not require an ice cream maker. There is no need to purchase an overpriced machine; you have total control over what goes into your easy, homemade sweet treat.
As previously noted, an integral part of making ice cream is the churning process or adding air into the mixture, which you can achieve using a hand mixer (in addition to the whipped cream). There is also no need for eggs or to cook the main ingredients. You can substitute the coconut products with another alternative or dairy milk with this recipe. One thing to note is that using products with less fat or sugar could impact the creaminess factor and how hard the ice cream turns out. This is because fat doesn't freeze, and sugar helps keep ice cream softer in texture (by preventing some of the water from turning into ice, but it works both ways, so there's no need to overdo it!)
You can substitute the coconut products with another alternative or dairy milk with this recipe.
Why is My No Churn Ice Cream hard?
Yep, I had asked myself this question before and even tried homemade ice cream recipes a few times before getting it right, especially when switching to low-fat and reduced-sugar products. The main potential drawback or challenge with no-churn ice cream is the consistency and texture not meeting expectations. You will likely need to leave it out longer once it is frozen.
Be sure to do two things during the process:
Mix your ingredients well, but don't beat to the point of separating or depleting your whipped cream.
Make sure the container is airtight when you freeze the ice cream.
These are not the only factors; for example, cling wrap helps prevent water particles from crystalizing on top of the ice cream. You can add alcohol to the base mixture, which does not freeze, ensuring you whip your cream adequately. There are also natural additives known as 'stabilizers' like guar gum or thickeners like tapioca flour (used in gelato), and keeping all your ingredients and the freezer cold!
Creamy Coconut Cornbread Ice Cream (No Churn)
Ingredients
- 1 can (14-ounces) coconut condensed milk
- 1 can (15-ounces) coconut whipped cream
- 1 can (8.5-ounces) creamed corn
- 1 box gluten-free cornbread (I used Bob's Red Mill Mix)
- 1 tablespoon pure vanilla extract or paste
- 1 teaspoon lemon juice
- 1/2 teaspoon lemon zest
- 1/2 teaspoon salt
- Pinch of cinnamon
Instructions
- Follow the instructions for the cornbread premix: bake, cool and crumble the desired amount into pieces, set aside.
- Combine the condensed milk, creamed corn, and vanilla, whisking until well incorporated in a large bowl.
- Add the (chilled overnight) whipped coconut cream to another separate bowl and beat for about three minutes on high speed and/or until stiff peaks form. Watch for curdling or separation in the coconut mix; you will want to mix sparingly, or else the ice cream may have an undesirable texture.
- Using a large spoon or whisk, fold the whipped cream into the corn mixture, starting with two or three initial portions--this will help ensure you don't deflate the whipped air.
- Fold in the crumbled cornbread pieces, then pour the mixture into a loaf pan or ice cream container. You can also swirl in any extra creamed corn and condensed milk mixture.
- Cover with cling film, laying it directly on the ice cream's surface, then place in the freezer overnight or for at least four hours.
- When ready to serve, leave the ice cream at room temperature for about 10 minutes, then enjoy it in cups or cones!
I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Sweet Potato and Gingersnap Ice Cream (No-Churn)
Not much screams post-New Year season like gingersnap and sweet potato, at least for this recipe. Those flavours stay with many of us even after the holidays, and with good reason.
When it comes to gingernut - or gingersnap or gingerbread, whatever you want to call it - I love the warm and fuzzy feeling I get from the cinnamon, cloves, brown sugar and molasses medley. It's unparalleled, especially when paired with anything creamy.
I also can't help but love vegetables like sweet potato that can be used for both savoury and sweet dishes; they are highly versatile and have great nutritional value.
No-churn ice cream is a favourite treat of mine, reflected on the website. Recommend you try some of the other recipes as well, including:
How to make homemade ice cream?
Making ice cream at home is not as intimidating as some may believe. It's easy, quick, and perfect for customizing. Sure, without an ice cream maker, it won't come out as smooth and refined, but if you do it right, it will be delicious and creamy, with textures and flavours you can have fun with. If you have a family, make it a contest to see who can make the best-tasting version!
Sweet Potato and Gingernut Ice Cream (No-Churn)
Ingredients
- 1 cup (organic) sweet potato puree
- 2 tablespoons butter
- 1 teaspoon molasses
- 1 teaspoon ground cinnamon
- 1 teaspoon brown sugar
- Pinch of ground cloves
- 1/4 teaspoon ground nutmeg
- Pinch of ground ginger
- 1/2 cup gingernut biscuits
- 1 teaspoon vanilla extract
- Pinch of salt
- 2 cups heavy cream
- 1 (14-ounce) condensed milk
Instructions
- In a saucepan over medium-low heat, melt the butter and cook for 1-2 minutes. Add the spices and cook for another minute.
- Add the sweet potato, sugar, and molasses. Heat and stir for another 2-3 minutes until all the ingredients are well mixed.
- Pour the heavy cream into a large bowl, and whisk using an electric hand mixer on medium-high speed until soft peaks form, for about 4-5 minutes.
- Fold in the condensed milk and then beat until stiff peaks form and the mixture thickens with creamy folds.
- Break up the gingernut biscuits and pulse them in a blender or food processor to desired consistency. Mix into the heavy cream bowl along with the cooled sweet potato mixture, leaving some of each for topping —you can swirl with a fork once transferred to a bread loaf tin or ice cream container.
- Seal and cover the ice cream with cling wrap and freeze for at least 6 hours or overnight.
- Serve immediately once softened.
Nutrition Facts
Calories
406Fat (grams)
19.2Carbs (grams)
54.1Protein (grams)
6.4I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Guava-Glazed Chicken Wings & Air Fryer Sweet Potato Fries
The Ultimate Sweet and Savory Snack
Wings are the ultimate snack: not too heavy, perfectly balanced between sweet and salty, and endlessly customizable with rubs, marinades, or sauces. This version adds a tropical twist with a luscious guava glaze inspired by the one guava tree I climbed growing up in Zimbabwe. Paired with crispy air fryer sweet potato fries, this combo brings a vibrant, naturally sweet edge to classic chicken and BBQ flavors.
A Perfect Game Day Snack
Wings are a game day staple for a reason: they’re shareable, satisfying, and hit that sweet-and-savory balance almost everyone loves. This version keeps things familiar while adding a glossy guava glaze that feels like a fresh take on classic BBQ wings—bold, sticky, and crowd-friendly.
Why Guava Makes an Incredible Wing Glaze
Guava naturally combines sweetness and acidity, which makes it ideal for sauces and glazes. When reduced with honey and soy sauce, it creates a smooth, flavorful coating that clings to wings without overpowering them. I’ve always been drawn to guava—partly for the taste, and partly because I grew up climbing a guava tree as a child. That early connection stuck, and it’s why guava still feels like such a natural ingredient to cook with.
Guava is also widely used in Caribbean and Latin cuisines where it shows up in pastes, sauces, and desserts. That cross-cultural familiarity is what makes this glaze feel both unique and instantly comforting.
Crispy Sweet Potato Fries, Made Easy
Sweet potato fries are the perfect pairing for sticky wings, adding a subtle sweetness and hearty texture. Using the air fryer keeps them crisp on the outside and tender inside, with less oil and less cleanup. They cook quickly, hold up well for serving, and can be made in batches, ideal for entertaining.
Designed for Game Day Hosting
This recipe is built for ease and repeatability. The wings are baked instead of fried, the glaze comes together quickly on the stovetop, and the air fryer does the heavy lifting for the fries. Whether it’s the Super Bowl, a playoff game, or a casual watch party, this is the kind of snack that disappears fast—and brings people back for more.
Guava Glazed Wings with Air Fryer Sweet Potato Fries
A finger-licking combination never gets old! Try this version to make things interesting, and get your sweet and salty fix to soothe cravings while sipping cocktails or entertaining on game night.
Ingredients
- 2 lbs chicken wings
- 2–3 tablespoons oil
- 2 Tbsp chicken spice
- 1½ tablespoon smoked paprika
- 1 tablespoon sesame seeds
- 1 tablespoon parsley
- ⅓–½ cup guava paste, chopped
- ½ cup water or orange juice
- 2 tablespoons soy sauce
- 2–3 tablespoons honey
- 1 tablespoons vinegar or lime juice
- 2 large sweet potatoes, cut evenly
- 1 tablespoon cornstarch
- 2 tablespoons canola oil
- 1½ tablespoon Old Bay
- 1 tablespoon smoked paprika
- 1 tablespoon dried rosemary, lightly crushed
- ½ teaspoon salt
- Cooking oil spray
Instructions
- In a large bowl, combine 2–3 tbsp oil, 2 tbsp chicken spice, 1½ tbsp paprika, 1 tbsp sesame seeds, and 1 tbsp parsley.
- Add 2 lbs chicken wings and toss well to coat. Let sit for 10–15 minutes.
- Transfer wings to a parchment-lined baking tray—make sure they’re in a single layer, not piled up.
- Bake at 425°F (220°C) for 25 minutes.
- Flip each wing, reduce oven temperature to 350°F (175°C), and bake for another 15–20 minutes until caramelized and golden.
- In a nonstick saucepan, combine ⅓–½ cup chopped guava paste, ½ cup water (or orange juice), 2 tbsp soy sauce, 2–3 tbsp honey, and 1 tbsp lime juice or vinegar.
- Bring to a boil, then reduce heat to low.
- Simmer gently, stirring frequently, until the glaze thickens and is smooth and glossy (about 5–10 minutes).
- Peel and cut 2 large sweet potatoes into thin fries (1/4 inch thick).
- Optional: Soak in cold water for 20–30 min, drain and pat dry.
- Toss fries in 1 tablespoon cornstarch until evenly coated.
- Drizzle with 2 tablespoons canola oil and toss.
- Season with 1½ tbsp Old Bay, 1 tbsp smoked paprika, 1 tbsp dried rosemary, and ½ tsp salt.
- Line the air fryer basket with foil or parchment and add fries in a single layer. Cook in batches if needed.
- Air fry at 400°F (204°C) for 8–10 minutes, toss and lightly spray with oil, then cook another 10–12 minutes or until crispy and golden.
- Serve immediately.
To serve:
- When wings are done, toss them gently in the warm guava glaze until well coated. Serve wings hot with the crispy sweet potato fries on the side.
- Garnish wings with extra sesame seeds and parsley for that final touch.
- Offer extra guava glaze on the side for dipping.
Nutrition Facts
Calories
530Fat (grams)
32 gCarbs (grams)
36 gSugar (grams)
18 gProtein (grams)
26 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Coconut and Blueberry No-Churn Ice Cream
Springtime (or summer), Easter, whatever the occasion, do you need any excuse to have some ice cream? Better yet, homemade when you know what ingredients go into it. When blueberries are in season, there is no excuse not to use them! As it turns out, they also pair well with a refreshing flavour, lemon! The coconut adds another dimension. You don't need an ice cream maker to enjoy ice cream. If you are interested in some other ideas, check out this Bourbon Peach Crumble Ice Cream or this Double Chocolate Hazelnut and Aero Mint Ice Cream with Shortbread.
The thing about homemade anything is the quality of the ingredients will have a significant bearing on the result. In this case especially, with so few in the mix, that matters!
Blueberries: The fresher, the better! Try to get organic and free of pesticides or any other additives.
Sugar: If you can get a less refined product, try to get organic cane sugar. You'll get the right amount of sweetness without any unwanted extras.
Heavy cream: as with any dairy product, you'll want to go with a quality brand and the other organic ingredients.
Condensed milk: whether you choose to go with the coconut milk version of cow's milk, quality brand and organic!
How does no-churn ice cream work?
When I first learned about this process, I was excited about the possibilities. We don't all invest in an ice cream machine and can get super creative with flavours. Quite honestly, it may seem like a luxury in some cases. Hand mixer? You'll likely have one for soups, etc. The machine whips the cream into a light, airy consistency. You can achieve the same thing with an electric hand mixer. You whip the cream in two stages, first into light peaks, then heavy peaks. As for the addition of the condensed milk completes what you will end up with, known as the ice cream base.
Coconut and Blueberry No-Churn Ice Cream
Ingredients
- 2 cups fresh blueberries
- 1/3 cup organic granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- Pinch of salt
- 2 cups heavy cream
- 1 (14-ounce) coconut condensed milk
Instructions
- Heat the sugar and blueberries in a saucepan until the sugar melts over medium heat. Stir frequently, adding the lemon.
- Lower the heat and simmer, crushing with a spatula until the berries bubble into a thick sauce. Take care not to burn the mixture!
- In a large bowl, use a hand mixer to whisk the heavy cream until soft peaks form, about 4-5 minutes on medium to high speed.
- Add the condensed milk, fold in, and then beat with an electric mixer until stiff peaks form and the mixture looks thick with creamy folds.
- Mix 3/4 cups of the berries into the ice cream base, then pour into a loaf pan.
- Top with the remaining berries, then swirl with a fork. Cover the top with cling wrap and freeze for 6 hours or overnight.
- Leave out for 5 minutes, then serve.
Nutrition Facts
Calories
298Fat (grams)
13.6Carbs (grams)
40.7Sugar (grams)
38.8Protein (grams)
5I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
English Breakfast Toad-In-the-Hole
This is as British as you can get in the morning! English breakfast made regular features for me growing up, especially on Sundays before church service. Toad in the hole? Not so much, or ever! I certainly wish it had. Like a Dutch baby on the outside, you whip up some batter, add meat and/or vegetables in the middle and bake until a puffed batter forms, also known as Yorkshire pudding. If you are looking for some other brunch ideas for the spring (although this dish can be eaten any time of the year), check out these six recipes, including some blueberry and lemon curd French toast, quiche, Easter egg scones, and shakshuka.
Most renditions of the toad-in-the-hole use sausage, although leftover meat, kidneys, and rump steak were used back in the day. The Yorkshire pudding - a mixture of eggs, flour, and milk - was often served as a side with gravy, created when cooks used the drippings from roasting to make the crispy pastry. To make this an ultimate brunch version, I took the concept of the English breakfast - which also has several versions across the UK - and applied it, sans the black pudding, bacon and baked beans! The great thing is this recipe is customizable. The portobello mushrooms, tomato and sausage do the job.
Which sausages should you use for Toad-in-the-Hole?
I used Spicy Jalapeno Chicken Sausage from Alfresco, and the heat added some extra flavour and flair, although hot Italian sausage would be another great option. Chorizo would be tasty, and give it a Spanish spin. Pork, vegan, and turkey sausages would work as well. You'll want to make sure you cook the sausage to the appropriate internal temperature. This will also allow you to crispen the skin before popping the 'toads' into the oven!
Why is it called 'Toad-in-the-Hole?
That's always a great question! Many British have interesting names, like Bangers and Mash and Bubble and Squeak. The origins aren't specific, but it's obvious someone was inspired by toads playing a peek-a-boo game, given the appearance. Interestingly enough, however, some people found the dish to be a little vulgar! Whatever the perceptions and origin, this is a fun dish you can surprise your family and guests at the morning feast.
English Breakfast Toad-In-the-Hole
Ingredients
- 3-4 chicken sausages, precooked
- 1/2 cup flour
- 2 eggs
- 1 teaspoon salt
- 1 teaspoon all-purpose seasoning
- 1/3 cup milk
- 3-4 Portobello mushrooms
- 4 tablespoons broth
- 1 small bunch of tomatoes on a vine
- 1/4 cup spring onions or chives
- 1/2 cup onion gravy
- Salt and pepper
Instructions
- In a large bowl sift the flour. Make a well then add the eggs beaten in a separate bowl first. Whisk while gradually adding the milk until smooth, add the seasoning and teaspoon of salt. Rest covered in the fridge to keep cool.
- Turn oven on to 400F.
- In a large nonstick pan, saute the mushroom, sausage, and tomatoes in olive oil for 3-4 minutes. Season with salt and pepper. Flip the sausages over until the outside is crisp, and remove the tomatoes as soon as they have a light char. Leave the mushrooms in the pan until they begin to soften, add the broth and close the lid for 2-3 minutes.
- Spray a baking pan and place the sausage, tomato and mushrooms. Pour the batter around the ingredients, try to avoid pouring on top.
- Immediately place in the oven and bake for 25 minutes until the batter has puffed. If you want to get the top extra crispy, broil for 1-2 minutes, keeping a close eye.
- Remove from heat, sprinkle with green onions and serve with a side of gravy.
Nutrition Facts
Calories
453Fat (grams)
16.3Carbs (grams)
39Protein (grams)
40.2I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Duck Breast with Mashed Cauliflower, Mushrooms and Asparagus
Duck breast. Easier to handle than a lot of people realize! You cook it the same way you cook steak - sear on high heat, baste with herbs and fat, and get it to your desired internal temperature. Take care not to overcook and dry it out! High in fat, yes, but also protein, and with half the daily iron requirement, it's a fancy break from what you typically eat; you can make a dinner special without leaving the comfort of your home.
Inspired by the French classic dish duck l'orange, use citrus to boost the red wine sauce and the mashed cauliflower to pair with juicy, roasted asparagus and mushrooms.
I would suggest serving this with a glass of light or medium-bodied red wine, such as a quality pinot noir, to balance out the fattiness of the duck and compliment the fruity notes in the sauce.
This recipe makes for a great winter dish that will make you feel fancy and cosy at the same time! The switch from potato to cauliflower relieves much of the guilt, and you'll get to enjoy a low-carb plate of delicious veggies and protein.
Red Wine Cream Sauce with Rigatoni Pasta and Shiitake Mushrooms
Red wine is my favourite alcoholic beverage, hands down. How ideal that some studies show a glass a day is good for the heart! You can use cooking wine to mimic the taste as an alternative, but I would recommend going for high quality in both cases. It doesn't have to be vintage from the 18th century at $100 a bottle, but something with body and good flavour! I used a merlot from Bogle.
The great thing about pasta is that we can infuse it with many non-traditional ingredients, from greens to starchy fibres to herbs to, well, wine! I used some red wine rigatoni from the Pasta Palette. You should find something similar in a speciality store near you. If not, regular rigatoni will do!
As for the mushrooms, shiitake mushrooms are the way to go! Not only do they add a striking visual component, but the natural umami makes them perfectly balanced and an ideal meat substitute (although braised beef or short rib would compliment this dish just fine).
Oxtail and Butternut Stew
Oxtail. A delicacy set aside for special occasions (at least for me growing up in Zimbabwe). Whenever I saw my mother preparing the bones for the pressure cooker, I would get so excited. Nothing delighted me more than watching every part, from the chopping of the green onions to the constant check-ups and stirs. I've tried oxtail in various cuisines, from Vietnamese oxtail pho to Jamaican jerk oxtail with white beans. I appreciated both, but this simple version of slow cooking the bones with tomatoes and onions many Zimbabwes tend to go for is ideal, in my opinion!
Southern African potjiekos inspired this recipe. Potjiekos are stews left untouched in cast-iron three-legged pots over hot coals, often a mixture of meat, bones and vegetables. With this method in mind and to add some substance, I used butternut.
Oxtail is something to indulge in once in a while, but it's worth it every time. Check out this recipe if you need instructions for the sadza (traditional Zimbabwean starch made of mealie/cornmeal cooked into a soft, thick porridge), although in this case I used finger millet (zviyo).
Baked Pecan-Crusted Cod with Brussels Sprouts, Squash and Champagne Vinaigrette
Who doesn't love a juicy piece of crusted fish? Very few people, I would bet! More so when paired with the perfect vinaigrette or sauce. I'm a sucker for seafood, no matter the time of the year it is, and autumn is no exception. As I've done with fish and chips before, putting a seasonal spin on your fillets makes for a great addition to the table! Sitting some juicy fillets on a bed of vegetables makes for an easy and nutritious lunch or dinner solution. The pecan and parmesan crust in this recipe gives the fish some extra body and a nutty flair, and the complimentary champagne vinaigrette brings all the flavours together!
Cod Fish
Use boneless, thick white-fleshed fish fillets like cod. These will absorb flavour and can hold well when baked at high heat (or sauteed to crispen up the crust more). You also don't want fish too oily so that the crust remains a bit more intact!
Pecan Crust
Speaking of crust, what nut screams autumn or the impending holiday season more than pecans? Before or after pecan pie, this is always a great combo if you don't have a nut allergy! Particularly on fish and mingled with grated parmesan for some umami; this will add texture and some mouthwatering mildly sweet and nutty undertones.
Brussels Sprouts
Another seasonal vegetable towards the end of the year that is more versatile than people realize is Brussels sprouts! Typically roasted with bacon or garnished with candied pecans, simply tossing them in olive oil, salt, black pepper, and garlic powder on a baking sheet works just as well for a salad base. Peppered with a few pomegranate seeds, and you have your greens set. The shaved version will work the best in this case! You can get them store-bought or grate some whole ones yourself.
Delicata Squash
If anything screams autumn, it's squash. Roasted with a dusting of smoked paprika, ginger, basil and garlic, some delicata squash will complete the salad and add some substance and nutrients. What does it taste like? It's not called the 'sweet potato of the squash family' for nothing!
Dressing
Last but not least, to tie everything together, as with every good salad and quality piece of fish, I used a (champagne) dressing from Dress It Up. Champagne is not only compatible with fish when drinking, but it works well as a condiment or integrated into the recipe itself. Here, you can find out more about Dress It Up in another recipe I tried using their Sesame Tahini Dressing!
Ingredients
2 cod fillets
1 teaspoon salt
1 tablespoon black pepper
2 tablespoons seafood seasoning
1 egg
1 cup all-purpose flour
1 lemon (optional)
Crust:
1 cup pecans
1/2 cup grated parmesan cheese
2 tablespoons dried rosemary
1 tablespoon coarsely ground steak seasoning (equal parts salt and black pepper)
Salad:
12-ounces shaved Brussels sprouts
1/4 cup olive oil
1 teaspoon salt
1 tablespoon black pepper
1 tablespoon garlic powder
2 tablespoons pomegranate seeds
1 delicata squash, sliced into 1 inch half circles, then halved again
Delicata squash séeds (optional):
1 delicata squash’s worth of seeds
2 tablespoons olive oil
1/2 teaspoon salt
1 teaspoon black pepper
1 tablespoon smoked paprika
1 tablespoon garlic powder
1 tablespoon dried basil
1 teaspoon ginger powder
Instructions
In a large bowl, toss the Brussels sprouts with olive oil and seasoning. In another bowl, repeat the same with the cut-up, deseeded squash. Side by side, move both vegetables to a baking tray lined with parchment paper. Bake at 375F for 15 minutes until fragrant, softened and slightly crispy. You may cook the squash a bit longer than the sprouts if necessary.
While the sprouts and squash bake, prepare the seeds, wash and dry, the oil and season. Place them in the oven at 400F for 12-15 minutes until crispy. You can also use an air fryer and adjust the temperature and time accordingly!
In the meantime, take the fish out of the fridge to bring it closer to room temperature.
In a food processor, pulse the pecans, salt, pepper, and parmesan cheese until mostly fine (though you can leave it on the coarser side if you prefer). Set aside in a shallow container.
Season the fish with salt, pepper and seafood seasoning. Prepare two other shallow dishes with the egg (beaten) and the flour for dredging. Take turns and dip each fish in the egg, then the flour, then the pecan crust. You can coat the entire fillet or only the top and bottom of each piece.
In a skillet, melt the butter on medium-low heat. Cook the fillets on both sides until browned, about 4 minutes each. Carefully transfer with a spatula to the oven on a parchment-lined baking tray at 350F for 15-20 minutes, cooking until the fish's internal temperature is at least 180F. You can also skip to the baking once the fish is crusted.
In a large bowl, place the salad. Arrange the squash on top and sprinkle with pomegranate seeds and delicate seeds on top. Place the baked fish fillets on top and serve warm with the champagne vinaigrette.
Homemade Falafel Salad with Sesame Tahini Dressing
I love chickpeas in every shape and form, but falafel makes the top of the list! Most people wait to enjoy falafels at the store, but they are pretty simple to make in the comfort of your own home. All you need are dried chickpeas, fresh herbs and some spices. A food processor for appliances will make this a lot easier. I used this one from Hamilton Beach.
I'm not going to assume everyone reading this knows what falafel is or where it originated! As a Southern African, I was introduced as a young adult on the streets of New York, from one of the many mouthwatering Halal trucks parked on the side of the road or one of the shawarma stores littered throughout Lower Manhattan. Falafel balls are deep-fried fritters that came out of the Middle-East, and can also be made using fava or broad beans. They can be eaten as they are, on top of a salad or bed of vegetables, but typically stuffed in a pita or flatbread pocket.
Served with what you may ask? Tahini-based sauces, derived from sesame seeds.
This small women-owned business makes natural vinaigrettes and dressings. Their Sesame Tahini is not only one of my favourites but goes perfectly with my homemade version of falafel; I recommend giving it a try; it will give a lot of other dishes a toasty tang. It has two awards for a reason: a 2018 Good Food Award and a 2018 SOFI Award! No junk, just delicious flavour to compliment the food! This recipe calls for a condiment you can find at your local grocery store or online at dressitupdressing.com.
Ingredients
2 cups dried and (soaked overnight) chickpeas--don't use canned!
1/2 teaspoon baking soda (to help soften the chickpeas)
1/2 cup fresh dill
1 cup fresh parsley
6 fresh garlic cloves
1/2 medium yellow onion
1 tablespoon salt
1 tablespoon black pepper
1 teaspoon cayenne
1/2 jalapeno
2 tablespoons toasted sriracha sesame seeds
1/2 teaspoon ground cardamom
1 tablespoon smoked paprika
1/2 teaspoon baking powder
1/2 teaspoon fenugreek powder
1 tablespoon cumin
1 tablespoon coriander
Peanut oil for frying
Salad:
1/2 bag arugula
1 cup purple cabbage, shredded
1/2 cup cherry tomatoes
1/2 large seedless cucumber
Sesame oil
2-4 scoops roasted red pepper hummus
1-2 avocadoes
Sriracha mayo
Wasabi sauce
Sesame tahini vinaigrette
Instructions
You'll need to start this recipe the day before to soften the pulses. Soak the dried chickpeas by submerging them in water with baking soda. Drain when ready to use.
Combine the chickpeas, dill, parsley, garlic, onion, sesame seeds, jalapeno, spices, salt, and pepper in a bowl. Transfer to a food processor, then pulse or blend ib high until thick paste forms.
Heat the oil in a frying pot—mix in the baking powder then cook the falafel in batches at 350F until brown and crunchy. Use a cookie dough scooper for uniform balls. To freeze the remaining dough, allow scoops to harden, then transfer to a zip lock bag for up to 3 months.
In a large serving bowl for the salad, combine the cabbage and arugula, drizzle lightly with sesame oil and toss. Slice and overlay the tomatoes, avocado, hummus, and falafel, then drizzle with the sesame tahini dressing and a bit of sriracha drizzle. Serve!
The recipe makes about 24 falafel balls; salad serves 3-4. Freeze the falafel dough once scooped into balls to fry another time.
Pumpkin Alfredo and Roasted Mushrooms with Sage Butter
Who doesn’t want a bowl of flavorful pasta swimming in a homemade sauce?
Depending on the season and the star ingredient, you can get quite experimental to make a rich alfredo to coat your pasta. The only thing you need to add is seasoning and parmesan cheese and adjust to your liking! This recipe uses pureed pumpkin, which lends itself well to the sauce, but you could also use sweet potato, squash, etc.
To enhance the flavour, lightly fry the sage leaves to extract the earthy, peppery taste in butter before combining with the cream, pumpkin and parmesan.
Ingredients
14-ounces pumpkin puree
3/4 cups heavy cream
1/2 cup parmesan cheese
1 teaspoon salt
1 tablespoon cracked black pepper
1 tablespoon garlic powder
1 stick butter
9-ounces tagliatelle pasta
Bunch of fresh sage leaves
Sundried tomatoes (optional)
4-ounces shiitake mushrooms
1/4 cup olive oil
1 teaspoon salt
1 tablespoon cracked black pepper
2 tablespoons olive oil
1 tablespoon minced garlic
1 tablespoon dried thyme
1 tablespoon onion powder
Instructions
Place the mushrooms on a baking tray with parchment paper after coating and seasoning with fresh garlic, olive oil, salt, pepper, thyme, and onion powder. Bake at 400F for 12-15 minutes until crispy; observe to ensure they don't burn, remove from heat.
Prepare the pasta as directed by the package instructions, drain and set aside.
Add the butter to a large nonstick and melt, then add several sage leaves.
Cook on medium heat until leaves are lightly fried, and the butter has turned a goldish colour, but don't burn, or else it will have a bitter taste!
Remove the leaves, add the cream and pumpkin, and reduce heat to simmer for about 1-2 minutes, mixing the sauce is combined. Add the parmesan and seasoning and stir until smooth, adjusting as needed, adding a bit more cream if desired.
Pour the alfredo sauce in with the drained pasta, followed by the roasted mushrooms, sun-dried tomatoes, and crispy sage leaves as garnish. Dust with extra parmesan cheese and serve hot.
Serves 2.
Spicy Roasted Butternut and Peanut Soup
When the weather gets chilly, all you need is a hot bowl of soup. This recipe will give you something rich, creamy, smooth, and flavorful, thanks to the spices and, of course, the texture of the peanut butter.
Yes, butternut (or pumpkin and other members of the squash family) goes well with the nutty condiment. In Zimbabwe, it's a common practice to combine the two, whether it's the flesh of the vegetable or the leaves (muboora or pumpkin leaves cooked with peanut butter and chilies, for instance, is quite popular--the peanut butter serving as a substitute protein from meat and well, to enjoy!).
The trick to get the silky texture if you desire is to use a good quality blender, and to be patient; you'll get there! This soups is super easy and will impress anyone you make it for.
Ingredients
Spicy Roasted Butternut:
48-ounces chopped butternut
1 tablespoon chili flakes
1 tablespoon garlic powder
1 tablespoon steak seasoning (mixture of ground salt and black pepper)
1 teaspoon dried rosemary
1 tablespoon cayenne powder
1 tablespoon smoked paprika
1/4 cup olive oil
8-ounces mirepoix (mix of 2 parts onion, 1 part carrots and 1 part celery)
1 red bell pepper, diced
1 jalapeno, diced
1 teaspoon salt
1 tablespoon black pepper
1 teaspoon cayenne powder
1 tablespoon curry powder
1 teaspoon Royco Usavi (optional)
1 teaspoon smoked paprika
1 tablespoon garlic powder
1 teaspoon ginger powder or fresh, grated ginger
2 1/2 cups broth (add more as needed)
1 2 tablespoons butter
12 tablespoons bacon fat (optional)
2 tablespoons tomato sauce
1/4 cup Worchester sauce
1/2 cup heavy cream
1/3 cup peanut butter
Cilantro
Peanuts
Instructions
Toss the diced butternut in the olive oil, spices and rosemary, and bake at 400F for 12-15 minutes on parchment paper and a baking tray. The butternut should be fully cooked and caramelized on the outside. Remove from oven and set aside, including a few pieces to garnish.
Heat the butter and bacon fat in a large pot, and bloom the spices (cook for about 1-2 minutes on medium-high heat to bring out the flavour).
Add the mirepoix and sauté for 3-4 minutes until fragrant, then add the Worchester sauce and tomato sauce, cook for another 1-2 minutes.
Add the broth and 1/2 of the heavy cream, stir and simmer on low heat for 10 minutes. Mix until peanut butter is fully incorporated. Stir in the butternut and cook for another 5 minutes, then remove from heat. Take out a 1/2 cup and use the hot broth to temper and smoothen the peanut butter before adding it to the pot.
Using a mesh spoon, remove the solids and add them to the blender. Cover the lid and blend the solids until smooth. Season to taste, mixing until you have your desired texture. Control this by using the remaining broth and cream to thin it out.
Return to heat and simmer for 1 minute, season to taste and ensure the cream is incorporated and there are no large chunks of butternut, then serve. Garnish with roasted butternut, peanuts and cilantro.
Burrata, Melon, and Prosciutto Galette
What's not to love about this combo? Fruit and cured meat is an ancient pairing meant to help boost the immune system. With the addition of burrata and arugula, melon and prosciutto are some of the most well-known Italian antipasti out there, and that's not a shock! I'm a sucker for the sweetness from the melon, saltiness from the prosciutto, creaminess from the burrata, freshness, and slightly bitter notes from the arugula put together.
How about baking all these ingredients together? Explore the website for sweet and savoury recipes, which use the galette, a perfect vehicle to combine what you love and experiment. All you need is some pastry dough, either store-bought or homemade and some egg wash. Save the arugula to top at the end; this changes the characteristics a bit but leaves what we love about the combo intact.
Enjoy a slice for lunch or dinner or as a warm, tasty appetizer before the main meal. Many restaurants have embraced the approach in the form of a pizza; why not create the experience in your own home?
Ingredients
1 pie pastry dough, thawed
4-5 slices of prosciutto
1/2 cup arugula
1 burrata
3/4 cup melon
1/4 teaspoon black pepper
1/8 teaspoon salt
1 teaspoon steak seasoning
1 teaspoon date syrup
1 teaspoon olive oil
1 egg (for egg wash)
Hot honey
Red chili flakes
Instructions
Roll out the thawed pastry dough.
Remove the melon flesh from the skin and slice it into thin, flat pieces. Toss in a bowl with salt, pepper, date syrup and olive oil.
Lay the melon pieces in the middle of the dough. Leave about an inch of the outside to fold over part of the filling.
Place the cured meat and cheese broken up evenly over the melon. For the prosciutto, you can bunch it up or lay the pieces flat.
Fold the pastry sides all the way around, tucking in or folding any corners that stick out.
Beat the egg, then use a basting brush to coat the edge of the galette, then garnish with steak seasoning.
Bake the galette for 20-2r minutes at 350F; the contents will be bubbling hot.
Remove from heat, then top with the arugula and a drizzle of hot honey and chili flakes. Serve warm.