Category: Third Party Material

Rough Puff Pastry

What Is Rough Puff Pastry?

Rough puff pastry is also known as quick pastry and become really popular with professionals and home bakers because you get bakery-style puff pastry without precise shaping and laminating butter with dough. Cookbook author and chef Claire Saffitz has a wonderful recipe for it. The trick is to work large pieces of cold butter into dry ingredients and hydrate it all with ice cold water (as if you were making pie crust). Sometimes bakers grate butter into the mix or use a food processor. There’s lots of ways to make rough puff pastry.

With this recipe, I stick with cold cubes of butter and use my hands to rub the butter into the flour mixture. Your hands are your best tool and method here because it’s nearly impossible to over-mix the dough this way. If the dough is over-mixed and you break down the butter too much, you’ll lose layers.

  • Can I use a food processor, pastry cutter, or other mixer? I do not recommend it. These tools slice down the butter too much and you’ll lose a lot of flaky layers. I tried and it’s not worth it because the result is closer to a greasy pie dough than a layered puff pastry. (Still good, but not the goal here.)

Rough Puff Pastry Details

  • Taste: Buttery, hardly sweetened, a little salty.
  • Texture: Ahh, the best part. Each bite has oodles of crispy, crackly layers of light and buttery pastry. This pastry is one of the FLAKIEST doughs I’ve ever worked with and comes close to croissants territory. (But made in a fraction of the time!)
  • Ease: I categorize this as an intermediate baking recipe. While it’s not nearly as involved as homemade croissants or homemade cruffins, it’s certainly not as easy as using store-bought frozen puff pastry. You need to flatten and fold the dough 6x, but there’s no chilling between each time so the recipe moves quicker than traditional homemade puff pastry.
  • Time: The dough requires 2 separate refrigeration steps, but the 2nd one is only 15 minutes. You can easily make this dough in a few hours or over the course of 2 days. I always appreciate make-ahead dough where you have plenty of options in terms of timing. You can also freeze the dough, too.

Just 5 Ingredients in the Rough Puff Dough

This shortcut pastry dough comes together with flour, sugar, salt, cold butter, and cold water.

  • Why do the butter and water have to be cold? It’s important for the butter to stay cold so it doesn’t melt and soak up all the flour. We want the butter to stay solidified as we roll, shape, fold, and flatten this dough because if it melts before baking, you lose all the flakes. Game over. You see, when the butter melts in the oven, it creates steam and that steam separates the dough into multiple flaky layers. Cold butter is what makes cheddar biscuits and scones flakey too!

Rolling & Folding

Step by step photos of this process are below the recipe.

After you prepare the dough and chill it in the refrigerator for at least 2 hours (1st refrigeration), you will begin rolling it out with a rolling pin and folding it like a business letter, rolling it out again, folding again, and so on. You will roll + fold it a total of 6 times before refrigerating again for at least 15 minutes (2nd refrigeration).

The photo below shows what the center of your dough looks like after all the rolling and folding. *Note that I sliced a sliver off the end so I could show you this!

Uses for This Rough Puff Dough

After the 2nd refrigeration, you can use this dough for:

Handmade Puff Pastry (Rough Puff Method)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 50 reviews
  • Author: Sally McKenney
  • Prep Time: 3 hours
  • Cook Time: 0 minutes
  • Total Time: 3 hours
  • Yield: about 1 lb. (454g) dough

Use this in-depth tutorial to learn how to make a from-scratch puff pastry dough variation. The homemade dough comes together using a “rough puff” method where you carefully work butter into your dry ingredients and then fold and flatten the dough many times to create countless flaky layers. Make sure you start with very cold butter. This recipe is also in my cookbook, Sally’s Baking 101.

Ingredients

  • 1 and 1/3 cups (167g) all-purpose flour (spooned & leveled), plus more as needed
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon salt
  • 3/4 cup (12 Tbsp; 170g) unsalted butter, very cold and cubed
  • 6–8 Tablespoons (90–120g/ml) ice-cold water

 

Instructions

    1. Make the dough: In a large bowl, whisk the flour, sugar, and salt together. Place the cold and cubed butter on top. Gently toss the flour and butter together with your hands, and then briefly rub the butter into the flour to begin combining them, as you can see in the video tutorial. You do not want to break down the butter too much in this step. I do not recommend a food processor, pastry cutter, or mixer for this step because it will break down the butter too much.
    1. At this point, the butter is still in large cubes/chunks. Begin adding the ice-cold water, 1 Tablespoon (15g/ml) at a time, using your hands to toss the mixture together after each addition. (I usually start with 2 Tablespoons of water before I begin tossing together.) You can use a spatula or spoon for tossing, but I really do recommend your hands so you get a good feel of the dough. As the dough begins to hydrate after about 4 Tablespoons of water, you can start lightly squeezing or clumping the dough together with your hands to help bring it together. Mixture will still be very shaggy, as you can see in the video and photos. If your dough feels sticky and wet before adding 6 Tablespoons of water, mix in 1 Tablespoon of flour (your butter was likely too warm—you can continue with the recipe, but the dough may not be as flaky).
    2. Pour the shaggy clump of dough out onto a lightly floured work surface. There should still be large chunks of butter at this point. With lightly floured hands, begin patting the dough down until it’s 3/4–1 inch thick, about a 5×8-inch rectangle. Fold the dough into thirds as if you were folding a business letter. Use your hands to gently flatten and smooth out any cracks in your dough. Wrap it tightly in plastic wrap or parchment paper, or place into an airtight container.
    3. 1st refrigeration: Refrigerate the dough for at least 2 hours and up to 24 hours.
  1. Roll & Fold: Take the dough out of the refrigerator to begin the “rolling and folding” process. If the dough chilled for longer than about 3 hours, it’s likely very stiff, so let it rest for about 5 minutes before you begin rolling. Lightly flour a work surface. The dough gets sticky, so make sure you have more flour nearby as you roll and fold. Using lightly floured hands, gently flatten the dough into a small square. Using a rolling pin, roll the dough into a rectangle that’s 1/2 inch thick, about 6×12 inches. The exact dimensions are not important, but the thickness is. As you roll, it’s best to flip the dough over once or twice to make sure it’s not sticking to your work surface. Lightly flour your work surface as needed. Fold the rectangle into thirds as if it were a business letter. (See photos and video tutorial.) Turn it 90 degrees and roll it out into a 1/2-inch-thick rectangle again. Fold into thirds again. Turn it 90 degrees. You’ll repeat rolling and folding 4 more times for a total of 6 times.
  2. 2nd Refrigeration: Wrap the dough tightly and refrigerate for at least 15 minutes and up to 24 hours before using in your recipe. You can also freeze the dough at this point. See Notes.
  3. Use wherever you would use frozen store-bought puff pastry. To bake plain, roll pastry dough into a 10×16-inch rectangle and place on a lined baking sheet. Brush all over with egg wash (1 large egg whisked with 1 Tbsp milk), and bake at 400°F (204°C) until golden brown and puffy, about 25–28 minutes.

Notes

  1. Make Ahead & Freezing Instructions: Prepare as instructed in steps 1–3. At this point the dough can be refrigerated up to 24 hours (see step 4). You can also prepare the dough through step 5. At this point the dough can be refrigerated for up to another 24 hours (see step 6). During or after this second chilling time, you could also freeze the dough for up to 1 month. (I don’t recommend freezing the dough before the rolling and folding step.) Thaw overnight in the refrigerator before using in a recipe that calls for 1 lb. puff pastry dough (or 1 store-bought package with 2 sheets puff pastry).

Find it online: https://sallysbakingaddiction.com/rough-puff-pastry/

 

Baked Teriyaki Chicken

Baked Pineapple Teriyaki Chicken

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 38 reviews
  • Author: Sally McKenney
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: serves 4

Ready in under an hour, baked pineapple teriyaki chicken is a quick dinner recipe for busy nights. The thick and delicious homemade teriyaki sauce adds tons of fresh, bold flavor—and you control the ingredients, sodium, and spice. Serve with rice or quinoa and vegetables for a wholesome meal.

Ingredients

    • 1 Tablespoon cornstarch
    • 1 Tablespoon room-temperature water
    • 1/4 cup (50g) light or dark brown sugar
    • 2 Tablespoons (43g) honey
  • 1/2 cup (120ml) soy sauce
  • 1/4 cup (60ml) apple cider vinegar
  • 1 garlic clove, minced
  • 2 Tablespoons minced fresh ginger (or 1/2 teaspoon ground ginger)
  • 1/4 teaspoon freshly ground black pepper
  • 4 skinless boneless chicken breasts (about 2 lbs. total)
  • 1 cup (175–190g) fresh or canned pineapple chunks*
  • optional: chopped scallion/green onion and sesame seeds, for garnish

 

Instructions

    1. Use a fork to whisk the cornstarch and water together in a small bowl. It will be a thick, milky liquid. Combine the cornstarch mixture, brown sugar, honey, soy sauce, vinegar, garlic, ginger, and pepper in a small saucepan over low heat. Whisking occasionally, bring to a boil. Once boiling, stop whisking and allow to boil for 2 minutes, or until the sauce coats the back of a spoon and is the consistency of maple syrup. Turn off the heat and set aside for at least 10 minutes, allowing it to cool and thicken.
    2. Meanwhile, preheat oven to 400°F (204°C). Lightly grease a 2–3-quart baking dish, such as a 10-inch baking pan, 11×7-inch baking pan, shallow 9×13-inch pan, or 10-inch cast iron skillet. In the photos, I used this exact pan. Set aside.
    3. Pat the chicken dry with paper towels. Arrange in the prepared pan. Add the pineapples on top and all around the chicken. Pour sauce on top, then turn the chicken over to make sure every inch is coated in the sauce. Use a basting/pastry brush if needed.
    4. Bake uncovered for 30–32 minutes or until the chicken is completely cooked through (internal temperature should be at least 165°F (74°C)). This is optional: at the 25-minute mark, remove from the oven and carefully slice the chicken into chunks, then return to the oven. The smaller the chicken pieces, the more sauce they’ll soak up. You can also cut up the chicken prior to cooking.
  1. Sprinkle green onion and sesame seeds on top and serve the chicken and pineapple with sauce from the pan poured on top. Store leftovers in the refrigerator for up to 5 days.

Notes

    1. Make Ahead Instructions: The teriyaki sauce, prepared in step 1, can be made 1 day in advance and stored in the refrigerator. You can even prepare the dish and chicken through step 3, cover the pan tightly, and keep in the refrigerator for up to 1 day. Bring to room temperature, and then bake as directed.
    2. Special Tools (affiliate links): Glass Mixing Bowl | Whisk | Saucepan | Casserole Dish (any similar size will work; I used this pan in photos) | Pastry Brush
    3. For a rounded out meal, serve with broccoli, rice, quinoa, baked sweet potatoes, or anything to soak up the delicious teriyaki sauce.
    4. Pineapple: You can use fresh, canned (drained), or even frozen pineapple. If using frozen, thaw and pat dry first. You can also skip the pineapple altogether if desired, or replace with 1 cup sliced red bell pepper.
  1. Slight updates in 2025: I increased the sauce’s boiling time from 1 minute to 2 minutes to allow for a thicker sauce. You will also pat the chicken dry, which helps the sauce coat it easier.

Find it online: https://sallysbakingaddiction.com/easy-healthy-dinner-baked-pineapple-teriyaki-chicken/

Zucchini Noodles with Chicken

Skillet Bruschetta Chicken Dinner

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 22 reviews
  • Author: Sally McKenney
  • Prep Time: 2 hours
  • Cook Time: 25 minutes
  • Total Time: 2 hours, 25 minutes
  • Yield: serves 4

Here is a healthy, light, and simple recipe for bruschetta chicken with zucchini noodles cooked in 1 pan.

Ingredients

    • 1.5 pounds (680g) skinless boneless chicken breasts
    • 1 cup + 2 Tablespoons (267ml) Italian dressing, divided
    • 1 teaspoon Italian seasoning, optional
    • 1 pound (454g) tomatoes, chopped (about 3 cups chopped)
    • 3 Tablespoons (3g) chopped basil leaves
    • 2 whole garlic cloves, minced (about 1/2 teaspoon minced)
  • salt and freshly ground black pepper to taste
  • 2 Tablespoons olive oil
  • 1.5 lbs (about 680g) zucchini, spiralized into noodles*
  • optional for topping: freshly grated parmesan cheese & more basil

 

Instructions

    1. Marinate the chicken in advance: Place chicken breasts into a large zipper food storage bag or shallow dish/container. Mix 1 cup (240ml) of dressing and Italian seasoning, if using, together and pour on top of chicken. Turn chicken to coat. Seal the bag/cover the dish and refrigerate for 2—24 hours.
    2. Make the bruschetta topping in advance: Combine the chopped tomatoes, chopped basil leaves, minced garlic, and the remaining 2 Tablespoons of Italian dressing. Add salt and freshly ground pepper to taste. You should end up with about 2 and 1/2 cups (475g) of the bruschetta mixture. Cover tightly and refrigerate for 2—24 hours.
  1. Cook the chicken: In a large skillet, heat 1 Tablespoon of olive oil over medium heat. Add the marinated chicken (discard marinade), cover, and cook for 10–15 minutes, turning a few times. You want the chicken nice and golden-brown on the outside while fully cooked inside. (Chicken is considered done when an instant read thermometer reads the center of the thickest part as at least 165°F (74°C).) Remove the chicken to a cutting board; do not clean out skillet. Slice the chicken.
  2. Cook the zucchini noodles: Add 1 Tablespoon of olive oil to the skillet, followed by the zucchini noodles (see Notes if using frozen zucchini noodles) and about 1 cup of the bruschetta topping. Cook for 5 minutes, stirring occasionally. The noodles will cook down, absorbing the flavors. Remove from heat and carefully drain off most of the liquid.
  3. Return the skillet to the stovetop, and add the sliced cooked chicken and the remaining bruschetta mixture. Cook, stirring, for about a minute, until warmed through. Serve immediately, topped with grated parmesan cheese and more fresh basil, if desired.
  4. Leftovers keep well in the refrigerator for a few days. Reheat in the microwave or covered on the stove over low heat until warmed.

Notes

    1. Special Tools (affiliate links): Spiralizer | 10-inch Skillet | Tongs | Glass Container
    2. Chicken: You need 4 medium-sized (about 6 ounces or 170g each) boneless skinless chicken breasts, about 1.5 pounds (680g) total.
    3. Zucchini: Zucchini varies greatly in size, but I use about 1.5 pounds (about 680g) of zucchini, which is usually about 3-4 medium zucchini. This recipe is very forgiving if you have more or less than exactly 1.5 pounds. If you do not have a spiralizer, you can simply slice the zucchinis into super thin strips instead, or use a vegetable peeler to slice ribbons. You can use frozen zucchini noodles, no need to thaw. In step 4, cook with 1 Tablespoon olive oil as directed but do not add the bruschetta topping yet. Cook for 4 minutes, drain all liquid, then add 1 cup bruschetta topping and cook for 5 minutes, stirring occasionally. Remove from heat and carefully drain off most liquid. Continue with step 5.
  1. Can I use regular pasta? If you prefer to use regular pasta instead of zucchini noodles, I recommend using 1 pound of angel hair pasta. Cook and drain it according to package directions. I suggest tossing the cooked and drained pasta with a scant 1/2 cup tomato sauce before adding to the skillet in step 5, for added flavor. The zucchini noodles absorb a lot of flavor from the pan, but regular pasta doesn’t.

Find it online: https://sallysbakingaddiction.com/skillet-bruschetta-chicken-dinner/

Zucchini Fritters

Zucchini Fritters (with Creamy Yogurt Sauce)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 28 reviews
  • Author: Sally McKenney
  • Prep Time: 20 minutes
  • Cook Time: 6 minutes
  • Total Time: 35 minutes
  • Yield: 10-12 fritters

Enjoy warm and flavorful zucchini fritters with cool, creamy, and refreshing yogurt sauce. This recipe is really easy, and makes for a wonderful vegetarian meal or side dish. Squeezing liquid out of the shredded zucchini in step 2 is the most important step. Use a box grater to shred the zucchini.

Ingredients

Creamy Yogurt Sauce

  • 1/2 cup (120g) plain Greek or regular yogurt (or sour cream)
  • 1 Tablespoon chopped fresh parsley
  • 1 Tablespoon chopped fresh mint
  • 1 Tablespoon chopped fresh dill
  • 1 Tablespoon fresh lemon juice
  • 1 Tablespoon (15ml) olive oil
  • 1 teaspoon honey
  • 1/4 teaspoon garlic powder
  • salt and fresh ground black pepper, to taste

Fritters

    • 3 cups (about 360g) shredded zucchini (2 medium zucchini, about 3/4–1 lb.)
    • 1/3 cup (45g) finely chopped yellow onion
    • 1 and 1/2 teaspoons salt, divided
    • 1 large egg
  • 2 garlic cloves, minced
  • 2 Tablespoons chopped fresh parsley
  • 1 Tablespoon chopped fresh mint
  • 1 Tablespoon chopped fresh dill
  • 1/2 teaspoon freshly ground black pepper
  • 1/3 cup (40g) fine cornmeal
  • 1 Tablespoon (8g) cornstarch
  • 1 teaspoon baking powder
  • 3 Tablespoons (45ml) olive oil

 

Instructions

    1. Make the yogurt sauce: Whisk all of the yogurt sauce ingredients together except for the salt and pepper. Taste, then add salt/pepper to taste. Cover and refrigerate until ready to serve, or up to 3 days.
    1. Make the fritters: Line a large bowl with a few paper towels or a clean, thin kitchen towel. (You can also use a cheesecloth for this step.) Place the shredded zucchini and onion inside. Add 1 teaspoon salt, and gently mix together. Top with another paper towel and press down so the paper towels begin absorbing some liquid. Lift everything up using the bottom paper towel and, over the sink, wring/squeeze out as much liquid as you can. The goal is to remove as much moisture from the zucchini as possible. Give your hands a break if needed, then return to squeezing out more liquid. You will be amazed how much liquid you wring out!
    2. Whisk the egg, remaining 1/2 teaspoon salt, garlic, parsley, mint, dill, and pepper together in a large bowl until combined. Fold in the vegetables, and then whisk in the cornmeal, cornstarch, and baking powder until everything is combined.
    3. Heat the oil in a large skillet over medium heat. Once the skillet is hot, scoop up around 2 Tablespoons of the zucchini mixture. Place the mixture onto the hot skillet and gently flatten with a spatula. Repeat with a few more, making sure not to overcrowd the skillet. Cook until golden brown, about 3 minutes. Flip, then cook for 3 more minutes on the other side. Transfer to a paper towel-lined plate, then repeat with the remaining zucchini mixture.
    4. Serve warm fritters with yogurt sauce.
  1. Cover and store leftovers in the refrigerator for up to 1 week. Reheat in the microwave, or use an air fryer at 375°F (191°C) for 3–4 minutes. You can also place them on a lined baking sheet and bake at 375°F (191°C) for 8–10 minutes.

Notes

    1. Make Ahead Instructions: You can make the creamy yogurt sauce up to 3 days in advance. See step 1. You can also prepare the zucchini fritter mixture up to 24 hours ahead of time. Cover tightly and keep refrigerated. Liquid will begin to pool at the bottom of the bowl during this time. When ready to cook, stir in a sprinkle of cornmeal if needed to help absorb some of the liquid.
    2. Freezing Instructions: Cool fritters completely, then place in a freezer-friendly container and freeze for up to 3 months. Thaw before reheating. See step 6 for reheating instructions.
    3. Special Tools (affiliate links): Box Grater | Glass Mixing Bowls | Whisk
    4. Yogurt: You can use plain nonfat, low-fat, or full-fat Greek or regular yogurt. You could also use sour cream.
    5. Mint: Feel free to skip the mint in both the yogurt sauce and fritters. (Though it does add lovely flavor!) You can replace with more parsley and/or dill, or another herb of choice.
  1. Can I Make These Without Cornmeal & Cornstarch? Yes. Skip both and use 1/2 cup (62g) all-purpose or whole wheat flour instead. For a GF option, you can try using 6 Tablespoons (about 45g) of ground flaxseed.

Find it online: https://sallysbakingaddiction.com/zucchini-fritters/

Chopped Chicken Salad

Southwestern Chopped Chicken Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 50 reviews
  • Author: Sally McKenney
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: serves 6

This flavor and texture-packed Southwestern Chopped Chicken Salad comes together in minutes and you can get started on it the day before.

Ingredients

    • 6 cups chopped romaine lettuce
    • 6 cups cubed cooked chicken*
    • 1 and 1/2 cups corn
    • 1 and 1/2 cups black beans
    • 1 and 1/2 cups (225g) tomatoes, chopped
    • 1 avocado, diced
  • 1/2 red onion, diced
  • 3/4 cup shredded cheddar cheese
  • 1 cup crushed tortilla chips
  • handful chopped cilantro

Dressing

  • 1/2 cup plain Greek yogurt (we use nonfat)
  • 3 Tablespoons extra virgin olive oil
  • 2 teaspoons honey
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon minced garlic
  • 2 Tablespoons lime juice
  • 1/2 jalapeño, finely diced
  • 2 heaping teaspoons taco seasoning (we use mild)
  • salt, to taste and if needed

 

Instructions

  1. Add all of the salad ingredients to a large bowl. (If you’re not serving it right away, add the tortilla chips on last right before serving. They’ll stay crunchy that way.)
  2. Whisk the dressing ingredients together, except for the salt. Taste, then add salt to your preference.
  3. Spoon dressing over salad, then toss to combine. Serve cold.

Notes

    1. Make ahead tip: You can prepare this salad the day before through step 3. The flavors get even better on day 2. Add the tortilla chips right before serving.
    2. Special Tools (affiliate links): Glass Mixing Bowls | Whisk
    3. Chicken: For the grilled chicken, we drizzle 1 pound of boneless skinless chicken breasts (about 2-3 breasts) with olive oil and season with salt and pepper before grilling until cooked through. This equals about 5-6 cups of cubed chicken. You could also use store-bought rotisserie chicken or just any leftover cooked chicken you have.
  1. Corn & Black Beans: You can use freshly cooked corn and beans or canned corn and beans. (Drain first. Rinse the beans if desired.) You can use thawed frozen corn as well.

Find it online: https://sallysbakingaddiction.com/southwestern-chopped-chicken-salad/

Best Black Bean Burger

How to Make My Best Black Bean Burgers

The full printable recipe is below, but let’s walk through it quickly so you understand each step before you get started

  • Partially dry out the black beans. I learned this from Serious Eats. Spread out the canned black beans onto a lined baking sheet and bake for about 15 minutes. This prevents the black bean burgers from tasting like mush.
  • While the black beans are in the oven, sauté some garlic, onion, and pepper together. This will be the flavor base of the entire burger. Make sure you blot the garlic, onion, + pepper when they’re done—you don’t want its moisture in the black bean burger.
  • Food processor or fork! Your choice. Whichever you choose, make sure you don’t completely mash the black beans. We want a bulky and satisfying texture. Larger chunks of beans are the best part!
  • FLAVOR. A black bean burger would simply be a patty made from beans if we didn’t add some pizazz. The sautéed garlic, onion, + pepper combo is a great start, but a little cumin, worcestershire sauce, smoked paprika, feta cheese, and chili pepper turn black beans into the BEST black bean burger.

BINDERS

  • Breadcrumbs. I used gluten free bread crumbs to keep the burgers GF, but any bread crumbs are great. You can use crushed crackers, almond flour, or even oat flour instead.
  • Ketchup. I love ketchup so the more the merrier, but you only need 2 Tablespoons. Some sort of condiment like this is needed so the burgers hold their shape. Instead of ketchup, try mayo or BBQ sauce. (I used a tangy BBQ sauce in the 2nd batch and the burgers were incredible.)
  • 2 eggs. Best burger binder you’ll find.

All of this stuff, plus the baked black beans, goes into 1 big bowl. Lightly mash it all with a fork to combine. It’s too easy.

 

The Best Black Bean Burgers I’ve Ever Had

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 895 reviews
  • Author: Sally McKenney
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 6-7 burgers

Between homemade, restaurant, and store-bought, these are the best black bean burgers I’ve ever tried. These burgers are not vegan or vegetarian. (See recipe note to make adjustments if necessary.) With great reviews from taste testers around the world, I’m confident you’ll be satisfied with this black bean burger recipe!

Ingredients

    • 2 (14-ounce) cans black beans, drained, rinsed, and patted dry
    • 1 Tablespoon extra virgin olive oil
  • 3/4 cup (100g) finely chopped bell pepper (1/2 of a pepper)
  • 1 cup (130g) finely chopped yellow onion (1/2 of a large onion)
  • 3 garlic cloves, minced (about 1 Tablespoon)
  • 1 and 1/2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • 1/2 cup (60g) bread crumbs or oat flour
  • 1/2 cup (70g) feta cheese (skip if vegan)
  • 2 large eggs (see note for vegan substitution)
  • 1 Tablespoon Worcestershire sauce (see note for vegan & vegetarian version)
  • 2 Tablespoons ketchup, mayo, or BBQ sauce
  • pinch salt + pepper

 

Instructions

    1. Preheat oven to 325°F (163°C). Spread beans evenly onto a lined baking sheet and bake for 15 minutes until slightly dried out.
    2. Meanwhile, sauté olive oil, chopped pepper, onion, and garlic over medium heat until peppers and onions are soft, about 5-6 minutes. Gently blot some of the moisture out. Place in a large bowl or in a food processor with the remaining ingredients (cumin, chili powder, garlic powder, smoked paprika, bread crumbs, cheese, eggs, worcestershire, ketchup, salt, and pepper). Stir or pulse everything together, then add the black beans. Mash with a fork or pulse the mixture, leaving some larger chunks of beans.
    3. Form into patties, about 1/2 cup (130g) of mixture each, about 3/4-inch thick.
    4. To bake: Place patties on a parchment paper-lined baking sheet and bake at 375°F (191°C) for 10 minutes on each side, 20 minutes total. To grill: Place patties on greased aluminum foil and grill 8 minutes on each side. Heat temperature is personal preference as all grills differ. Generally, black bean burgers should grill on medium-high heat about 350°F (177°C) – 400°F (204°C).
  1. Serve with your favorite toppings. Store leftovers in the refrigerator for up to 5 days.

Notes

  1. Freezing Instructions: Cooked or uncooked black bean burgers freeze wonderfully for up to 3 months. Stack between parchment paper in a freezer container or zipped-top bag. Thaw in the refrigerator and reheat to your liking or, if uncooked, cook according to instructions. If desired, you can skip thawing and reheat/cook from frozen for an extra couple minutes.
  2. Special Tools (affiliate links): Baking Sheet | Parchment Paper | Glass Mixing Bowl | Food Processor
  3. Vegan & Vegetarian: Worcestershire sauce is not vegan or vegetarian. For vegetarian burgers, leave it out or replace with your favorite vegetarian condiment such as BBQ sauce. For vegan burgers, make the following 3 changes: (1) leave out the Worcestershire sauce or replace with your favorite vegan condiment such as BBQ sauce, (2) leave out the cheese, and (3) replace the eggs with 1/3 cup mashed sweet potato.

Find it online: https://sallysbakingaddiction.com/best-black-bean-burgers/

Cilantro Lime Chicken

Creamy Cilantro Lime Chicken

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 97 reviews
  • Author: Sally McKenney
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 40 minutes
  • Yield: serves 4

This cilantro lime chicken simmers in a creamy flavor-packed sauce and comes together in only 1 pan!

Ingredients

    • 1.5 pounds (24 ounces/680g) boneless, skinless chicken breasts
    • 1/4 teaspoon salt
    • 1/4 teaspoon freshly ground black pepper
    • 1 Tablespoon olive oil
    • 1 and 1/2 cups (360ml) chicken broth (I recommend reduced sodium)
    • 3 Tablespoons (45ml) fresh lime juice
  • 1/2 cup (60g) chopped red onion
  • 2 Tablespoons chopped fresh cilantro
  • 1/2–1 teaspoon red pepper flakes*
  • 1/3 cup (5 Tablespoons/80ml) heavy cream*
  • 1/4 cup (4 Tablespoons/56g) unsalted butter
  • optional: lime wedges and more cilantro for garnish

 

Instructions

    1. Preheat oven to 375°F (190°C).
    2. If the chicken breasts are uneven in thickness, pound them down so they’re all even. This way all the breasts will cook through simultaneously. Sprinkle both sides with salt and pepper.
    3. In a large ovenproof skillet, heat the oil over medium-high heat. Add the chicken and cook for 6–7 minutes, turning once. You want the chicken nice and browned on the outside. (It doesn’t have to be cooked all the way through yet.) Transfer chicken to a plate and cover with foil until step 5.
  1. Remove skillet from heat and add the broth, lime juice, onion, cilantro, and red pepper flakes. Return to heat. Cook and stir to scrape up the browned bits from the bottom of the skillet. Bring to a boil. Allow to boil, uncovered, for 10-12 minutes or until the liquid is reduced to 1/2 cup. Reduce heat to medium-low, then add the cream and butter. Stir until butter has melted, then remove from heat.
  2. Add the chicken back to the skillet, turning once to coat both sides in the sauce. Transfer the skillet to the preheated oven. Bake uncovered until the chicken is completely cooked through, about 5–10 minutes (internal temperature should be at least 165°F (74°C)).
  3. Serve chicken with sauce spooned on top, and garnish with lime wedges and cilantro, if desired.
  4. Leftovers keep well in the refrigerator for a few days. You can reheat on the stove over medium heat, in the microwave, or in the oven.

Notes

    1. Special Tools (affiliate links): Meat Tenderizer | Large Oven-Proof Skillet (I own and love this one) | Tongs | Citrus Juicer | Instant-Read Thermometer
    2. Red Pepper Flakes: Adjust the amount of red pepper flakes to your liking. This amount made the chicken mildly spicy. The cream in the sauce mellows out the spice.
  1. Heavy Cream: You can use whole milk or half-and-half instead, but for the thickest, richest sauce I highly recommend heavy cream. If using whole milk, make sure it is at room temperature to help prevent curdling.
  2. Dairy-Free: Use coconut cream instead of heavy cream and coconut oil instead of butter.

Find it online: https://sallysbakingaddiction.com/skillet-chicken-with-creamy-cilantro-lime-sauce/

Sally’s Flatbread Pizza

6 Ingredient Yeast Flatbread Pizza Dough

  • Yeast: You can use instant or active-dry yeast with zero changes. If you’re new to working with yeast, I recommend reviewing my Baking with Yeast guide. I used to make flatbread with 1 and 1/2 teaspoons of yeast, but recently reduced it down to 1 teaspoon. This is plenty for a thin flatbread crust. Note that 1 teaspoon is less than 1 standard packet.
  • Sugar: Granulated sugar feeds the yeast. You only need 1 teaspoon.
  • Water: Flatbread and pizza dough are lean doughs, meaning there isn’t a lot of fat present. While I make rich overnight cinnamon rolls and glazed doughnuts dough with milk, we don’t need that extra fat here. We’re aiming for chewy and crisp, not voluptuous and soft.
  • Flour: You can use bread flour or all-purpose flour. Bread flour leaves a slightly chewier texture, but the difference is barely noticeable since the crust is so thin.
  • Olive Oil: Adds flavor. We’ll also brush the dough with olive oil before baking, too.
  • Salt: Adds flavor.

 

Overview: How to Make Flatbread Pizza Dough

  1. Mix the dough ingredients together by hand or use a stand mixer.
  2. Knead by hand or beat the dough with your mixer. Reference my How to Knead Dough video tutorial if you need extra help with this step.
  3. Place dough into a greased mixing bowl, cover tightly, and let it rise for 45 minutes.
  4. Punch down the slightly risen dough to release air bubbles. Divide in half.
  5. Flatten the two doughs with your hands or with a rolling pin. The flatbreads can be any shape you want as long as they’re about 1/4-inch thick. (Very thin!) Dimple with your fingers or with a fork. Brush with olive oil, which helps protect the crust from any sogginess lingering from the toppings.
  6. Top with favorite flatbread toppings.
  7. Bake at a very high temperature for only about 15 minutes or until lightly browned.

Pre-cook: Any meats should be pre-cooked before using as a flatbread topping. If you want to top the flatbread with vegetables, feel free to sauté or gently cook them first. I usually don’t with spinach, peppers, and mushrooms, but with “harder” veggies like broccoli or cauliflower, they’ll taste better if they’ve been slightly cooked before using as topping.

 

Homemade Flatbread Pizza Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 319 reviews
  • Author: Sally McKenney
  • Prep Time: 55 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour, 10 minutes
  • Yield: serves 2-4

Follow these basic instructions for thin yeasted flatbread pizza crust. The recipe yields enough dough for two small flatbreads, each perfect for 1 hungry person or 2 people to split (2-4 people total). Freezing instructions listed below. See all of my detailed topping suggestions in the blog post above or recipe notes below.

Ingredients

    • 1 teaspoon active dry or instant yeast
    • 1 teaspoon granulated sugar
    • 3/4 cup (180ml) warm water, (between 100-110°F, 38-43°C)
  • 2 cups (250g) all-purpose flour or bread flour (spooned & leveled), plus more for hands and surface
  • 1 Tablespoon (15ml) olive oil, plus 2 teaspoons for brushing the dough
  • 1 teaspoon salt
  • optional: 1 teaspoon garlic powder or 1 clove minced garlic and/or 1 teaspoon Italian seasoning

 

Instructions

    1. Prepare the dough: Whisk the yeast, sugar, and warm water together in the bowl of your stand mixer. Loosely cover and allow to sit for 5–10 minutes until foamy and frothy on top. *If you do not own a stand mixer, you can do this in a large mixing bowl and in the next step, mix the dough together with a large wooden spoon/silicone spatula. It will take a bit of arm muscle. A hand mixer works, but the sticky dough repeatedly gets stuck in the beaters. Mixing by hand with a wooden spoon or silicone spatula is a better choice.*
    1. Add the flour, olive oil, and salt (and garlic/seasoning if using). Mix on low speed with the dough hook attachment until combined, about 2 minutes. The dough should be thick, yet soft and slightly sticky. It should pull away from the sides of the bowl as it mixes. When it does, it is ready to knead. If, however, the dough is too sticky to handle, mix in more flour, 1 Tablespoon at a time. Make sure you do not add too much extra flour; you want a soft, slightly tacky dough.
    2. Knead the dough: Keep the dough in the mixer (and switch to the dough hook if using the paddle) and beat for an additional 6-8 full minutes, or knead by hand on a lightly floured surface for 6-8 full minutes. (If you’re new to bread-baking, my How to Knead Dough video tutorial can help here.) If the dough becomes too sticky during the kneading process, sprinkle 1 teaspoon of flour at a time on the dough or on the work surface/in the bowl to make a soft, slightly tacky dough. Do not add more flour than you need because you do not want a dry dough. After kneading, the dough should still feel a little soft. Poke it with your finger—if it slowly bounces back, your dough is ready to rise. You can also do a “windowpane test” to see if your dough has been kneaded long enough: tear off a small (roughly golfball-size) piece of dough and gently stretch it out until it’s thin enough for light to pass through it. Hold it up to a window or light. Does light pass through the stretched dough without the dough tearing first? If so, your dough has been kneaded long enough and is ready to rise. If not, keep kneading until it passes the windowpane test.
    1. Place the dough in a greased bowl (I use nonstick spray to grease) and cover with plastic wrap, aluminum foil, or a clean kitchen towel. Allow to sit and rest for 45 minutes at room temperature. Once it has rested and slightly risen, you can continue with the recipe or place the covered dough in the refrigerator for up to 2 days. More instructions in the make ahead Note below.
    2. As the dough is resting and rising, prepare your toppings. See blog post and/or recipe note below.
    3. Preheat oven to 475°F (246°C).
    4. Shape the dough: Punch the dough down to release any air. Divide the dough in half. On a lightly floured surface with floured hands and working with one dough piece at a time, begin shaping and stretching the dough until it is 1/4 inch thick. You can use a floured rolling pin for this too. Don’t worry about the shape of the dough, just make sure it’s pretty thin. Repeat with the second piece of dough. Carefully transfer both pieces of dough to a parchment paper or silicone-mat lined baking sheet, or use a pizza stone. (You can also shape/roll out the doughs directly on a silicone baking mat or a large sheet of parchment if that is easier for you and then just transfer the whole thing to the baking sheet.)
  1. Poke your fingers all around the surface of the flatbreads or prick a few holes with a fork. Drizzle or brush each with 1 teaspoon of olive oil. Top each with your favorite toppings.
  2. Bake for 15–20 minutes or until the crust and toppings are browned to your liking. Remove from the oven. Slice and serve warm.
  3. Cover and store leftovers in the refrigerator for up to 1 week.

Notes

    1. Make Ahead & Freezing Instructions: The dough can be prepared through step 4, then after it has risen, cover and place in the refrigerator for up to 2 days. Continue with step 5. To freeze the dough, prepare it through step 4. After it has risen, punch it down to release any air. Divide it in 2, if desired, then wrap in plastic wrap and place in a freezer-friendly container for up to 3 months. When ready to use, thaw the dough overnight in the refrigerator. Then let the dough sit at room temperature for about 1 hour before stretching out/shaping and topping. If the thawed dough keeps shrinking back as you try to shape it, lightly cover it with plastic wrap or a clean kitchen towel and let it rest on the counter or your work surface for 15 minutes. (The gluten just needs a chance to settle.)
    1. Special Tools (affiliate links): Stand Mixer or Glass Mixing Bowl and Wooden Spoon / Silicone Spatula | Baking Sheet | Silicone Baking Mat or Parchment Paper | Pizza Stone | Pizza Cutter
    2. Yeast: You can use instant or active-dry yeast with zero changes. If you’re new to working with yeast, I recommend reviewing my Baking with Yeast guide. I used to make flatbread with 1 and 1/2 teaspoons of yeast, but recently reduced it down to 1 teaspoon. This is plenty for a thin flatbread crust. Note that 1 teaspoon is less than 1 standard packet. If you want a no-yeast flatbread, I recommend searching for another recipe that’s modified without its addition. (Don’t simply leave the yeast out of this one!)
    3. Flour: I haven’t tested this recipe with whole wheat flour, but let me know if you do. You may need a little extra liquid in the dough.
    4. Pictured Plain Flatbread: Top with 1 teaspoon each of olive oil as directed in step 8. Top each with 1 clove minced garlic. Sprinkle with your desired amount of sea salt and freshly ground black pepper. After baking, sprinkle with fresh parmesan cheese (if desired).
  1. Pictured Tomato, Basil, & Mozzarella Flatbread: Slice 8 ounces of fresh mozzarella into thin slices, or use 8 ounces shredded mozzarella. Top each flatbread with 4 ounces. Top each with a handful of fresh tomato slices and a sprinkle of chopped fresh basil. If desired, sprinkle with fresh parmesan cheese too. After baking, feel free to top with more chopped fresh basil and/or fresh arugula.
  2. Double Batch: Dough may easily be doubled by doubling each ingredient. Extend the rise time in step 4 to 1 hour.
  3. Optional Flavors in Dough: I love adding garlic and Italian seasoning to this dough, as listed in the ingredient list above. If you can’t find a spice labeled “Italian Seasoning” in the spice aisle, use dried oregano, dried basil, and/or dried parsley instead. Honestly, any herb (fresh or dried) that you love works.

Find it online: https://sallysbakingaddiction.com/homemade-flatbread-pizza-recipe/

Greek Yogurt Parfait

Greek Yogurt Parfait

Greek yogurt parfaits are essentially a blank canvas for the culinary artist within all of us and are one of the healthiest desserts that anyone can whip up in just a few minutes. Begin with your favorite plain Greek yogurt, an ingredient loaded with probiotics that aid in gut health. Greek yogurt also contains essential minerals that help reduce inflammation, as well as iodine, which promotes proper thyroid function.

Once you’ve prepared a bowl of yogurt, it’s time to select from a seemingly endless list of delicious toppings. Chopped berries add some natural sweetness, granola is full of fiber and creates a delightful crunchy texture, and honey or maple syrup can provide sweetness. You can even slather on a bit of your favorite nut butter for added creaminess. The sky’s the limit with Greek yogurt parfaits, which are some of the most delicious and healthy desserts imaginable.

Black Bean Brownies

Black Bean Brownies

The flour used in most brownies contains starch that contributes to ailments such as heart disease and diabetes. That’s why flourless brownies are an excellent alternative, especially ones that use black beans as their base. Black beans are rich in nutrients that increase bone health, lower blood pressure, and contain plenty of fiber that helps avoid heart disease. Best of all, black bean brownies are nearly indistinguishable from sugary and fatty brownie recipes, so you can enjoy that same taste without the negative effects.

To make this sweet treat, begin by mixing together all the ingredients in a blender: 1-½ cup rinsed black beans, 2 tablespoons of heart-healthy cocoa powder, ½ cup of oats, ¼ teaspoon of salt, ½ teaspoon baking powder, ½ cup maple syrup, ¼ cup coconut oil and 2 tablespoons of vanilla extract. Once smooth, add ½ cup of dark chocolate chips and stir together. Pour the mixture into a baking pan, cook at 350°F for 15 minutes, then let the brownies cool for ten minutes more. Wait until after eating to tell your guests that you used black beans instead of flour, and watch their jaws drop!

Chia Pudding

Chia Pudding

Chia seeds are a fiber-heavy ingredient that improves heart health, digestion, and reduces cholesterol. They’re also loaded with omega-3 fatty acids that lessen inflammation and may help reduce the risk of Alzheimer’s disease, arthritis, and more. So what better way to enjoy these healthy and delicious seeds than in a bowl of chia pudding, which is far better for you than the sugar-packed single-serve puddings you’d find at the supermarket?

Mix four tablespoons of white or black chia seeds with a cup of almond or coconut milk. Then add maple syrup, vanilla extract, or another sweetener. Let the mixture sit for five minutes, and then stir one final time to break up any clumps of chia seeds, before letting the bowl sit in the fridge for an hour or two. This is great to do right before you start cooking dinner, as it’ll be ready after you finish your entree. Finally, remove the pudding and enjoy it as a post-dinner delight.

NICE Cream

Nice cream is an increasingly popular ice cream alternative that lacks processed sugar and dairy, yet is still packed with flavor. You’ll need a blender and some bananas to get started. Peel three ripened bananas and place them in the freezer — the more ripe, the sweeter the dessert. Once fully frozen, slice the bananas into one-inch pieces, put them in the blender, and mix until smooth like custard. Then, place the mixture back into the freezer for an hour to develop a firmer consistency before you eat it. You’ll be amazed at how much the natural sweetness and creamy texture mimic traditional ice cream — but without any unhealthy sugars or fats.

If you’re not a fan of bananas, you can also use fruits like mango, peaches, or cantaloupe to serve as the base of this dish. However, bananas produce a texture that resembles normal ice cream most closely and contains a variety of critical nutrients. Each banana is high in fiber, aiding digestion, and they’re loaded with potassium that helps lower blood pressure levels. You can also top each bowl of nice cream with some fresh fruit or even a bit of cinnamon or chopped mint for that added flavor.

Better Burger Buns

Whole wheat hamburger buns that are tender, fluffy, and flavorful? They’re not only possible — they’re easy to pull off! Baker’s Special Dry Milk contributes to the buns’ soft texture, while vital wheat gluten helps the buns achieve a lofty rise. A touch of honey adds subtle sweetness, complementing the nutty flavor of the whole wheat.

David “DT” Turner’s 100% Whole Wheat Hamburger Buns.

Ingredients

Dough

Topping

  • Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
  • To make the dough: In the bowl of a stand mixer fitted with the dough hook, combine all the dough ingredients and mix on medium speed for about 1 minute, pausing to scrape the sides of the bowl halfway through.
  • Increase the speed to medium-high and knead for about 3 more minutes, scraping the bowl halfway through, until a cohesive, tacky dough forms.
  • Transfer the dough to a lightly greased bowl, cover, and let rest until slightly puffy, 60 to 75 minutes.
  • To shape the buns: Gently deflate the dough and transfer it to a lightly floured surface. Divide it into six even pieces (about 116g each). Shape each piece into a ball.
  • Place the buns onto a lightly greased or parchment-lined baking sheet or in the lightly greased wells of a hamburger bun pan. (For slightly wider, flatter buns, press the dough balls gently with your hand until they’re about 3″ wide.) Cover and let rise until slightly puffy, about 1 hour; when pressed with a floured finger, an indent should remain. Toward the end of the rising time, preheat the oven to 375°F with a rack in the center.
  • Brush the buns with the egg wash and sprinkle with seeds.
  • To bake the buns: Bake for 18 to 20 minutes, until deep golden brown. A digital thermometer inserted into a bun should register at least 205°F for the best texture.
  • Remove the buns from the oven and let them cool on the pan slightly, then transfer to a rack to cool completely before slicing and serving.
  • Storage information: Store leftover whole wheat hamburger buns, well wrapped, at room temperature for several days; freeze for longer storage.

Sally’s Breakfast Casserole

Find it online: https://sallysbakingaddiction.com/easy-make-ahead-breakfast-casserole/

Easy Make-Ahead Breakfast Casserole

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 136 reviews
  • Author: Sally McKenney
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour, 30 minutes
  • Yield: serves 12

This easy breakfast casserole is infinitely adaptable and you can find variations and suggestions in the recipe Notes below. The version written below with sausage, mushrooms, bell peppers, spinach, and cheddar cheese is generally the most popular with guests. You can assemble the entire dish and refrigerate for up to 24 hours before baking.

Ingredients

    • 4 cups (175g or 6 oz) cubes of crusty bread*
    • 1 teaspoon olive oil
    • 1 pound ground pork sausage, casings removed*
  • 1 teaspoon dried rosemary or Italian seasoning, optional
  • 3/4 cup (100g) chopped yellow onion (1/2 of a large onion)
  • 2 garlic cloves, minced
  • 2 cups (275g or 9–10 oz) chopped bell peppers
  • 1 cup (100g or 3 oz) sliced mushrooms
  • 1 cup roughly chopped fresh spinach
  • 12 large eggs
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 2/3 cup (160ml) milk or half-and-half*
  • 1 cup (100g or 3.5 oz.) shredded cheddar cheese
  • optional garnish: green onion and/or chopped parsley

Instructions

    1. Grease a 9×13-inch or any 3–4-quart oven-safe dish. Arrange bread cubes in an even layer in bottom of pan.
  1. Heat olive oil in a large skillet over medium heat. Add sausage and rosemary/Italian seasoning, if using, and break up the sausage into bite-size pieces with a wooden spoon or rubber spatula as it begins to cook. Add the onion, garlic, peppers, mushrooms, and spinach and cook until everything has slightly softened and sausage is mostly cooked through, about 5–6 minutes.
  2. Remove sausage and vegetable mixture from heat and spread in an even layer on top of bread.
  3. Whisk the eggs, salt, pepper, milk, and cheese together. Evenly pour over sausage/vegetable mixture. Add another sprinkle of salt and pepper on top.
  4. Cover casserole with plastic wrap or aluminum foil and refrigerate for at least 30 minutes and up to 24 hours. (When ready to bake, allow to sit at room temperature for 10–15 minutes as oven preheats.)
  5. Preheat the oven to 375°F (191°C). Bake the casserole, uncovered, until the top is golden, edges are crisp, and a toothpick inserted in the center comes out clean, about 40–45 minutes.
  6. Cool for 10 minutes, then slice and serve.
  7. Leftovers keep well in the refrigerator for up to 5 days. Reheat in the microwave to your liking.

Notes

    1. Make Ahead Instructions: This is an excellent make-ahead recipe because you can assemble it before baking up to 24 hours in advance. See step 5. You can also cook the sausage and vegetable mixture up to 24 hours in advance, cover and refrigerate until ready to use.
    2. Freezing & Reheating Instructions: To freeze, prepare and assemble through step 5, cover with plastic wrap, then a layer of aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator, and then bring to room temperature before baking as directed. You can also freeze the baked casserole for up to 3 months and when doing that, I suggest baking it in a disposable aluminum pan. Cool completely, cover with plastic wrap, then a layer of aluminum foil. When ready to eat, thaw it for about 24 hours (covered) in the refrigerator, remove the plastic wrap layer, then bake in a 350°F (177°C) oven for 25–30 minutes.
    3. Special Tools (affiliate links): 9×13-inch Baking Dish or any 3–4-quart Oven-Safe Dish | Glass Mixing Bowls | Whisk
    1. Bread: Crusty sourdough is fantastic in this recipe, or use any crusty, hearty bread. The crustier or more stale, the better. If your bread is fresh and/or flimsy, cut into cubes and bake on a baking sheet in a 300°F (149°C) oven for 10 minutes. It’ll be slightly crisp and ready to use in this recipe. No need to wait for the bread to cool before layering into the baking dish.
    2. Using Potatoes Instead of Bread: You can replace the bread with diced hash brown potatoes—the kind you find in the freezer section of the grocery store. Use about 3 cups (around 380g) of frozen hash brown potatoes, no need to thaw. You could also peel and dice fresh potatoes, but you’ll need to quickly cook/brown them on a skillet with 1 Tablespoon olive oil over medium heat for 10 minutes before using.
    3. Sausage or Other Meat: If using pre-cooked sausage links or ham, cut into slices/chunks, and there is no need to cook either. Simply stir into the pre-cooked vegetables before layering into the dish. You can replace the sausage with ground turkey, beef, or chicken—simply pre-cook with the vegetables according to the instructions. If using bacon, I recommend reducing to 1/2 pound and cutting into bite-size pieces. Cook separately from the vegetables until browned. Drain, then mix with the vegetables before layering into the dish.
    4. Other Vegetables: Feel free to replace all or some of the bell peppers, mushrooms, and spinach with other vegetables such as chopped broccoli, sliced zucchini or squash, or kale. Pre-cook as directed.
  1. Vegetarian Option: You can leave out the meat and replace with another 1 cup of vegetables.
  2. Milk: For the richest, heartiest texture, I recommend half-and-half or whole milk. You can use lower-fat milk or dairy-free milk if desired.
  3. Cheese: I usually use a blend of regular and sharp white cheddar cheeses. Use whatever cheeses you like best, such as pepper jack, feta cheese, Swiss, and/or smoked gouda.
  4. Half Recipe: You can halve this recipe by halving all of the ingredients and using a 9×9-inch square pan. Bake time is slightly shorter, about 32–36 minutes.

This Easy Breakfast Casserole Is:

  • Adaptable to whatever vegetables, meats, cheeses, and herbs you have on hand.
  • Easy to make ahead of time.
  • Quick to throw together.
  • Great as a quick weekday meal or a lavish weekend or holiday brunch.
  • Excellent for entertaining a crowd.
  • Made with some bread to soak up moisture, but potatoes work too!
  • Ready for your favorite egg toppings like salsa, pico de gallo, green onion, cilantro, parsley, avocado, everything bagel seasoning, hot sauce, etc.

Do I Have to Use Bread?

Bread, muffins, hash browns, bagel, or potatoes, yes. Besides eggs, bread is the main ingredient. To avoid a spongey, wet dish, this breakfast casserole needs structure at the bottom. You see, when eggs bake, they release a lot of liquid. Chunks of crusty bread (or hash brown potatoes) soak up some liquid so the casserole is chunky and textured, not flat and wet. It’s almost like the way we need an English muffin with our eggs benedict—to help soak up all that eggy goodness.

Success Tip: Refrigerate Overnight

At this point, you can either bake it right away or refrigerate the casserole overnight and for up to 24 hours. During this time, the flavors mingle together and the bread has a chance to soak up some of the liquid and flavor. Wake up and all you have to do is slide it into the oven. If you’re in a rush, I do recommend at least 30 minutes in the refrigerator before baking, if you can spare it!

Bake until the edges are golden brown. Because it’s so egg heavy, the casserole puffs up in the oven like a cheesecake and then sinks back down as it cools. Cool for 5–10 minutes before slicing and serving.

Breakfast Frittata Muffins

Breakfast Egg Muffins (Frittata Muffins)

Find it online: https://sallysbakingaddiction.com/egg-muffins-recipe/
5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 53 reviews
  • Author: Sally McKenney
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12

If it’s healthy grab-and-go morning fuel you’re after, try these easy breakfast egg muffins. Have fun using different add-ins and cheeses, and see recipe Notes for make-ahead, freezing, and reheating details.

Ingredients

  • 8 large eggs
  • 1/3 cup (80ml) whole milk or half-and-half (or nondairy milk)
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 3/4 cup (120g) finely chopped bell pepper (any color)
  • 1/2 cup (75g) finely chopped tomatoes
  • 1/2 cup (15g) finely chopped fresh spinach (or kale)
  • 3/4 cup (100g) crumbled feta cheese
  • optional for garnish: chopped parsley or chives, grated parmesan cheese, or red pepper flakes

Instructions

    1. Preheat oven to 375°F (191°C). Spray a 12-count muffin pan generously with nonstick spray. I don’t recommend using muffin liners, but if you’d like to, spray them generously with nonstick spray.
    2. In a medium bowl, preferably one with a pour spout, whisk together the eggs, milk, salt, pepper, onion powder, and garlic powder just until combined. Try not to over-mix, or too much air will be incorporated. You will have about 2 cups.
  1. Spoon the chopped bell pepper, spinach, and/or other add-ins into each greased muffin cup—about 2 Tablespoons in each. Spoon 1 Tablespoon of cheese on top of each.
  2. Pour the egg mixture into each muffin cup, filling about 3/4 full (just over the top of the add-ins and cheese).
  3. Bake for 18–20 minutes or until puffy and golden brown around the edges. The muffins rise up tall while baking, and don’t be alarmed if they are rising unevenly—that’s ok.
  4. Remove from the oven and cool in the pan for 5 minutes. The muffins deflate as they cool.
  5. Remove the egg muffins from the pan, and either serve immediately, or cool completely and store in the refrigerator or freezer (see Notes). Add optional garnishes when serving, if desired.

Notes

    1. Make Ahead Instructions: You can prepare the egg mixture (step 2), cover, and refrigerate it for up to 2 days before using. You can also assemble the egg muffins through step 4, loosely cover and refrigerate overnight, and then bake in the morning. Though I will say that you have best results (texture and taste) if you prepare the mixture and bake the muffins right away.
    2. Storage & Reheating Instructions: Cover leftover egg muffins and store in the refrigerator for up to 5 days. Microwave: Wrap or cover egg muffins with a damp paper towel and microwave for 20–30 seconds, or until warmed through. (Don’t overheat, or they will taste rubbery.) Oven: Bake, covered, in a 350°F (177°C) oven for 5–10 minutes, or until warmed through. Air Fryer: Air fry at 375°F (191°C) for 3–4 minutes, or until warmed through.
    3. Freezing Instructions: Cool baked egg muffins completely, transfer to a freezer-safe container, and cover tightly. Freeze for up to 3 months. When ready to eat, thaw in the refrigerator, and follow the reheating instructions in the Note above. Or skip thawing and microwave for 1–2 minutes, or until warmed throughout.
    4. Special Tools (affiliate links): Mixing Bowls With Pour Spout | Whisk | 12-count Muffin Pan | Storage Container Set
    5. Egg Whites Only? I don’t recommend using only egg whites because you will lose a lot of richness and flavor that the yolks provide. If you’d like to try it, I suggest using 2 whole eggs and 6 egg whites.
    1. Milk: Whole milk or half-and-half provide the best taste and texture, but you can substitute lower-fat or nondairy milk in a pinch. Using heavy cream makes for a creamier texture.
    2. Ham & Cheddar Egg Muffins: Replace the bell peppers, tomatoes, and spinach with 1 and 1/2 cups (225g or 6 oz.) of finely cubed cooked ham and 2 Tablespoons chopped parsley or chives (or you can skip the parsley/chives if desired). Replace the feta cheese with shredded sharp cheddar cheese. All instructions remain the same.
    3. Other Add-ins and Cheeses: Use about 1 and 1/2 cups (around 225g) add-ins + 3/4 cup cheese total. The version above uses about 2 cups, but I don’t really count spinach because it hardly takes up any room! Favorite add-ins include cooked meats (or plant-based alternatives) like chopped/crumbled sausage, bacon, or chicken. Or try mushrooms, sun-dried tomatoes, cooked corn, cooked potato, and/or cooked broccoli. You can mix any of these together to total around 1 and 1/2 cups. Favorite cheeses include white cheddar, pepper jack, smoked gouda, and crumbled goat cheese.
    4. Mini Egg Muffins: For mini egg muffins, chop your vegetables/add-ins even finer and use a generously greased mini muffin pan. Use the same oven temperature, but reduce the bake time to about 10 minutes.

Oatmeal Bars

Find it online: https://sallysbakingaddiction.com/baked-oatmeal/

1 Bowl Baked Oatmeal

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 421 reviews
  • Author: Sally McKenney
  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: serves 9

This baked oatmeal combines simple ingredients that can be adapted for any allergies or flavor preferences. It’s like bread pudding for breakfast—creamy, soft, chewy, and delicious all in one! Make ahead and enjoy all week long. Try my baked oatmeal cups, too!

Ingredients

  • 1 and 3/4 cups (420ml) milk (dairy or nondairy)
  • 2 large eggs*
  • 1/2 cup (120ml) pure maple syrup*
  • 1/4 cup (4 Tbsp; 56g) unsalted butter, melted and slightly cooled*
  • 1/4 cup (60g) unsweetened applesauce or mashed banana
  • 3 cups (255g) old-fashioned whole rolled oats*
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • 1 and 1/2 cups (225g) fresh or frozen mixed berries, (do not thaw)
  • optional for topping: 1/2 cup chopped walnuts or pecans

Instructions

  1. Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C).
  2. Spray a 9×9 inch square pan, or an 11×7 inch rectangle pan with nonstick spray. Any similar size pan that holds around 3 quarts works, though 8×8 inch square pan would be too small.
  3. Whisk all of the ingredients together in 1 large bowl.
  4. Pour into prepared baking pan.
  5. Top with nuts, if desired. (Or stir into the oatmeal mixture.)
  6. Bake for 35 minutes or until the center appears *almost* set, which gives us a soft oatmeal as pictured above.
    1. For drier and more solid baked oatmeal, bake until center has set.
  7. Cool for 5 minutes before serving.
  8. Spoon or slice and serve with yogurt, if desired.
  9. Cover leftovers tightly and refrigerate for up to 1 week.

Notes

  1. Make Ahead & Freezing Instructions: Bake the oatmeal, cool completely, and store in the refrigerator all week for easy breakfasts. Reheat in the microwave or cover and bake in a 350°F (177°C) oven for 10 minutes. To freeze, bake and cool oatmeal. Cover tightly and freeze for up to 3 months. Thaw in the refrigerator or at room temperature. Warm to your liking. I love cutting the cooled baked oatmeal into bars or servings and freezing them individually for a quick breakfast to thaw. Wrap each in plastic wrap and place in a large freezer bag or container.
  2. Special Tools: 9×9 Inch Square Pan, 11×7 Inch Rectangle Pan, or Similar Size Casserole Dish | Glass Mixing Bowls | Whisk
  3. Don’t: Do not make oatmeal batter ahead of time. The oats will soak up all the liquid! Whisk it all together, then bake right away. See Sally’s website for make ahead instructions.
  4. Can I Make This in a Muffin Pan? Yes. For baked oatmeal cups, divide the batter into a greased 12-count muffin pan. If using muffin liners, spray them with nonstick spray. The oatmeal cups stick to the liners a bit regardless, so I recommend skipping them. Fill the cups all the way to the top. Bake for 28-30 minutes or until the edges are lightly browned and top appears set. If you added extra add-ins, you may have more batter and need a 2nd greased muffin pan.
  5. Eggs: Eggs bind the casserole and add wonderful flavor. If needed, you can replace the eggs with 1/3 cup unsweetened applesauce or mashed banana.
  6. Sugar: I recommend pure maple syrup because the flavor is outstanding and the baked oatmeal is extra moist! You can also use packed brown sugar, coconut sugar, or honey.
  7. Butter: What wonderful flavor! The baked oatmeal can taste rubbery without it. Don’t replace with a non-fat alternative. Melted coconut oil is a wonderful dairy-free substitution.
  8. Oats: Whole oats give you the best texture. Quick oats soak up more moisture and dry out the baked oatmeal. If using steel-cut oats, soak the oats in the milk for 20 minutes, then stir in the rest of the ingredients. Add a few extra minutes to the bake time.
  9. Add-ins: Instead of berries, try the same amount of peeled chopped apples, peaches, pears, bananas, or other fruit. Or 1 cup chocolate chips, dried cranberries, nuts, or raisins.
  10. 9×13 inch Pan: Double the recipe for a 9×13 inch pan. The baked oatmeal will be extra thick and require at least 10 extra minutes in the oven. Tent with aluminum foil if the edges are browning too quickly.

Ingredient Notes:

  • Oats: I recommend whole old-fashioned style oats for a hearty and satisfying texture. If you eat gluten free, choose certified GF oats.
  • Milk: Use the variety of milk you drink. This baked oatmeal is wonderful with whole milk, almond milk, oat milk, coconut milk, skim milk, and everything in between.
  • Eggs: 2 large eggs, while adding protein, bind all of the ingredients together. Have an egg allergy? Use extra applesauce or mashed banana.
  • Applesauce or Mashed Banana: Adds flavor and binds. You can use more of either to replace the eggs. For a heavily banana-flavored version, see below!
  • Maple Syrup: I recommend pure maple syrup for the best flavor, but other unrefined sugars such as coconut sugar or honey work too. 1/2 cup sweetens the entire dish.
  • Baking Powder: Lifts it all up!
  • Melted Butter: A few Tablespoons of melted butter prevents the dish from tasting rubbery. Don’t replace with a non-fat alternative. Melted coconut oil is a wonderful dairy-free substitution.
  • Vanilla, Cinnamon, & Salt: Each add sweet satisfying flavor.
  • Berries: I asked, you told, and I’m delivering! Add some fruit for flavor, texture, and all-around deliciousness. Replace with chopped banana, apple, peaches, pears, raisins, dried berries, chocolate chips, or even a spoonful of your favorite nut butter.

 

Breakfast Cookies

Find it online: https://sallysbakingaddiction.com/breakfast-cookies/

Breakfast Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 155 reviews
  • Author: Sally McKenney
  • Prep Time: 10 minutes
  • Cook Time: 16 minutes
  • Total Time: 40 minutes
  • Yield: 12 cookies

These healthy morning cookies are so simple to throw together and taste amazing, too! They’re whole grain, all-natural, gluten-free, and vegan. Made without refined sugar, oil, or butter.

Ingredients

  • 2 cups (170g) quick oats or old-fashioned whole rolled oats
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup (250g) almond butter, peanut butter, or sunflower seed butter
  • 1/4 cup (60ml) pure maple syrup (or honey)
  • 1/3 cup (60g) apple butter*
  • 1/2 cup (115g) mashed banana (about 1 large banana)
  • 1/2 cup (75g) dried cranberries
  • 1/2 cup (70g) pepitas (pumpkin seeds)
  • 1/2 cup (75g) raisins
  • optional: 1/4 cup (28g) ground flaxseed

Instructions

  1. Preheat oven to 325°F (163°C).
  2. Line 2 large baking sheets with parchment paper or silicone baking mats. Set aside.
  3. Combine all of the ingredients into a large bowl of a stand mixer (or use a hand mixer).
  4. Mix until all of the ingredients are combined. The dough is thick and heavy.
  5. Using a 1/4 cup measuring cup, portion 1/4 cup mounds of cookie dough (about 70g each) onto prepared cookie sheet. Use the back of a spoon to slightly flatten out into a cookie shape. (The cookies will not spread in the oven.)
  6. Bake for 16–19 minutes or until the edges are lightly browned.
  7. Cool cookies on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely.
  8. Cover leftover cookies and store at room temperature for up to 5 days or in the refrigerator for up to 10 days.

Notes

  1. Freezing Instructions: Cooled cookies can be frozen up to 3 months. Thaw on the counter or in the refrigerator. Bring to room temperature or warm in the microwave for a few seconds before serving.
  2. Special Tools: Baking Sheets | Silicone Baking Mats or Parchment | Electric Mixer (Handheld or Stand) | 1/4-cup Measuring Cup | Cooling Rack
  3. Frozen Bananas: You can use thawed frozen bananas in this recipe. Thawed bananas are extra wet, so drain off as much of the excess liquid as you can before mashing. See How to Freeze & Thaw Bananas for Baking.
  4. Apple Butter: I love using apple butter in these breakfast cookies, but 1/3 cup of unsweetened applesauce works in its place. No other changes needed to the recipe.
  5. Double Batch: The recipe can easily be doubled to make a bigger batch.
  6. Substitutions: Need more substitution ideas? See the blog post above.
  7. Gluten Free: Use certified GF oats for gluten free cookies.

Substitution Ideas

You’ll appreciate how forgiving this recipe is. Use your favorite ingredients and customize these breakfast cookies based on what you have and/or what you love. You can make A LOT of ingredient substitutions—here are a few I’ve tested with success:

  • Oats: Use either type of oats—quick or whole. Over the years I’ve found that there’s no difference in the outcome. If you are gluten intolerant, make sure you are using certified gluten free oats.
  • Nut Butter: Instead of almond butter, try peanut butter, cashew butter, or sunflower seed butter for a naturally nut-free option. I love using this homemade almond butter!
  • Apple Butter: While apple butter adds unbeatable flavor, you could also use the same amount of unsweetened applesauce. You can find apple butter in the peanut butter or applesauce aisle of practically all grocery stores. Other options include mashed banana (there’s already banana in the recipe, too!), mango butter, or pumpkin butter.
  • Banana: Instead of mashed banana, you can use 1/2 cup of apple butter or applesauce (or any other fruit butter).
  • Sweetener: In addition to apple butter and banana, we use 1/4 cup of pure maple syrup to sweeten the cookies. You can use honey instead of maple syrup, keeping in mind these cookies would no longer be vegan. You use maple syrup to sweeten these healthy apple muffins, too.
  • Add-Ins: Up to you! Use about 1 and 1/2 cups total of your favorite “extras.” Some of my go to add-ins are dried cranberries, raisins, pumpkin seeds, sesame seeds, honey-roasted peanuts, pecans, sunflower seeds, dried apples, or chocolate chips. In today’s recipe, I used dried cranberries, pumpkin seeds, and regular raisins.

Banana Peel Bacon

Banana Peel Bacon

From  “It Doesn’t Taste Like Chicken!”
A vegan bacon recipe made from the banana peels that you would otherwise toss away. Crispy, chewy, smoky, salty, slightly sweet, and has a subtle hint of banana taste which is actually quite delicious! Make this the next time you peel a banana!
Prep Time: 10 minutes
Cook Time: 6 minutes
Marinating time: 10 minutes
Total Time: 16 minutes
Servings: 8 strips
Author: Sam Turnbull

Ingredients

    • 2 very ripe banana peels (from 2 bananas, I used organic bananas and washed them before making the bacon)
    • 3 tablespoon soy sauce
    • 1 tablespoon maple syrup
    • ½ teaspoon smoked paprika
    • ½ teaspoon garlic powder
    • 1 tablespoon light oil (or more if needed)

Instructions

  • The number one most important step is to use bananas that are very ripe. Stay far away from green bananas, the bacon will taste terrible. The riper the banana the better the flavour so pick bananas that are yellow with lots of brown spots. To prepare the banana peels: remove the peels from the bananas and tear into about 4 strips per banana. Use a spoon to lightly scrape off the white inside part of the banana peel leaving just the peel.
  • Make the marinade by mixing the soy sauce, maple syrup, smoked paprika, and garlic powder together in a dish that will fit your banana peels. Add the banana peels and toss to coat. Let marinade for a minimum of 10 minutes, but as long as a few hours.
  • When ready to cook the bacon, heat the oil in a large skillet or frying pan over medium heat. When hot add the peels and fry a couple of minutes per side, until they are golden and bubble up a little. It may get a little smoky as the sugars will burn so make sure to turn on your hood fan. Remove from pan and drain on paper towel. They should get crispier as they cool.

Notes

The nutrition listed is for 1 serving of the marinade and oil (⅛ of the recipe), the nutrition details for the banana will vary by size (on average, a banana has about 110 calories, 30g carbohydrates, 3g fiber, 19g sugar).

You will likely have leftover marinade. Feel free to make more banana peel bacon or to save the marinade for a few days in a container in the fridge to use again later.

*I used organic bananas and washed them before making the bacon.

Soy sauce: Several reviewers found this too salty (I like it that way), so if you prefer use a low sodium soy sauce or reduce the soy sauce to taste, and add water if needed.

Find it online:

https://itdoesnttastelikechicken.com/banana-peel-bacon/

Scan the QR code for updates, tips, and to ask me any questions!

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Hush Puppies – Food & Wine

NOTE FROM GRANDPA:  If you increase the liquid just a bit, and use a cast-iron Ebelskiver pan, you get very nice results.

Tender, Sizzling Hush Puppies

Fluffy hush puppies served with a sweet and spicy butter make for the ultimate appetizer.

By Joe Kindred
Published on September 21, 2023
Total Time: 35 mins
Servings: 10

Ingredients

    • Canola oil, for frying
    • 6 tablespoons unsalted butter (3 ounces), frozen
    • 1 yellow onion (about 6 ounces), peeled and halved lengthwise
    • 3/4 cup fine yellow cornmeal (such as Marsh Hen Mill Jimmy Red Cornmeal)
    • 1/2 cup all-purpose flour (about 2 1/8 ounces)
    • 2 teaspoons baking powder
    • 2 teaspoons granulated sugar
    • 1 teaspoon kosher salt, plus more to taste
    • 1/2 teaspoon black pepper, plus more to taste
    • 1/2 teaspoon garlic powder
    • 1/4 teaspoon onion powder
    • 1/2 cup buttermilk
    • 2 large eggs, beaten

Directions

  1. Heat 2 inches of oil in a large Dutch oven over medium to 350°F. Meanwhile, grate frozen butter using the large holes of a box grater into a medium bowl; transfer butter to freezer. Grate onion using the large holes of box grater; squeeze onion in a double layer of paper towels to remove as much liquid as possible. Reserve 1/2 cup squeezed grated onion; discard any remaining grated onion or reserve for another use.

  2. Whisk together cornmeal, flour, baking powder, sugar, salt, pepper, garlic powder, and onion powder in a large bowl until well combined. Whisk together buttermilk, eggs, and grated onion in a separate medium bowl until well combined. Pour buttermilk mixture over cornmeal mixture, and top with frozen grated butter. Fold together until just combined. Batter will be a thick pancake batter consistency.

  3. Working in batches, drop spoonfuls of batter (about 1 1/2 tablespoons each) into hot oil, being careful not to overcrowd. Cook, turning occasionally, until crispy, golden brown and cooked through, about 3 minutes. Transfer hush puppies to a paper towel–lined baking sheet. Sprinkle with additional salt and pepper to taste. Serve hot.

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