Favorite Recipes

15-Minute Teriyaki Chicken and Mango Salad – Fast, EASY, healthy, and sweet mango is the perfect complement to the savory teriyaki chicken!! Save this recipe for when you need a FRESH and TASTY spin on chicken salad!!

I was at the grocery store and noticed that mangos were on sale and that’s when the idea for a chicken salad with mango came to mind.

And it was a great idea because my daughter loved this salad just as much as I did. There is something about the teriyaki chicken with the mango that is just so good and satisfying.

What Does The Chicken Salad Taste Like

The chicken is tender, juicy, and full of flavor because it’s simmered in a mixture of sesame oil, teriyaki sauce, and orange juice.

You really don’t taste much of the orange juice because teriyaki and sesame are such a dominant flavors but the orange juice helps to tenderize the chicken.

And the pan juices from the orange juice, teriyaki, and from cooking the chicken become the salad dressing for this fast, easy, healthy, and naturally gluten-free salad that’s ready in 15 minutes.

The sweet, juicy, and refreshing mango is a perfect complement to the savory quality of the teriyaki sauce.

What Is In The Chicken Salad

Along with mango, I added red onion, red bell pepper, and a bit of cilantro to create this Asian-inspired salad.

If you don’t have red onion, red peppers, or cilantro on hand (all of the quantities are small in nature), you can always swap for green onions, another type of bell pepper or tomatoes, or try another fresh herb like basil or mint.

Salads tend to be very flexible recipes and this one is no exception. Use what you like in your salads and what you feel would go nicely with the teriyaki chicken and mango.

What Kind Of Lettuce To Use

I used a bagged mix of lettuce from my local grocery store than included kale, broccolini, raddichio, red cabbage, and carrots.

Use whatever lettuce or lettuce blend you enjoy or have on hand.

Other favorite recipes:

• Grilled Chicken With Watermelon Mango Mint Salsa – The chicken is tender, juicy, and the easy salsa made with watermelon, mango, and mint adds so much fresh flavor! Healthy, fast, easy, zero cleanup, perfect for backyard barbecues or easy weeknight dinners!
• Sesame Mango Chicken – An easy Asian-inspired recipe with tender sesame chicken, juicy mango, and soy-garlic-ginger infused cabbage and carrots! One skillet, ready in 15 minutes, and perfect for busy weeknights!
• 15-Minute Mango Lime Chicken with Rice and Beans – Easy, healthy, and the mango sauce spiked with lime juice is so tasty! You can’t go wrong with Mexican-inspired flavors, juicy chicken, and rice and beans!
• 15-Minute Sheet Pan Teriyaki Chicken and Pineapple – Fast, easy, and loaded with fabulous teriyaki flavor! Tender chicken, juicy pineapple, and crisp-tender veggies make make for a delish one-pan meal with zero cleanup!
• Favorite CHICKEN RECIPES HERE – A collection of fast and easy chicken recipes the whole family will love!

15-Minute Teriyaki Chicken and Mango Salad

Yield: serves 4

Total Time:15 minutes

Prep Time:10 minutes

Cook Time:5 minutes

Ingredients:

• 2 tablespoons sesame oil
• 1.25 pounds boneless skinless chicken breast, diced into small pieces
• juice from 1 medium orange
• 3 tablespoons teriyaki sauce
• 1 teaspoon freshly ground black pepper
• 6 cups lettuce (I used a mix of kale, broccolini, radicchio, red cabbage, carrots)
• 1 large fresh mango, peeled and diced small
• 1/4 cup red onion, diced small
• 1 tablespoon red bell pepper, diced small
• 1 tablespoon fresh cilantro, finely minced

Directions:

1. To a large skillet add the oil, chicken, and cook over medium-high heat until nearly done, about 4 minutes; flip chicken intermittently to ensure even cooking.
2. Add the juice from the orange, teriyaki sauce, pepper, stir to combine, and allow mixture to simmer for about 2 minutes; take skillet off the heat and set aside.
3. To a large platter or bowl add the lettuce, mango, red onion, bell pepper, cilantro, chicken, and evenly drizzle all the pan juices over the platter (this orange juice and teriyaki mixtuere acts as the salad dressing). Serve immediately. Salad is best fresh but will keep airtight in the fridge for up to 3 days.

Only Eats

Recipe from Averie Cooks. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

Related Recipes

15 Chicken Dinners Ready in 15 Minutes – EASY dinners that are ready in a flash and PERFECT for busy weeknights!! DELISH, healthy, and guaranteed to please your toughest dinner critics!!

15 Skinny Chicken Dinners Ready in 15 Minutes – FAST, easy, gluten-free recipes on the SKINNIER side!! You won’t miss the fat and calories because there’s so much FLAVOR! Perfect for busy weeknights and there’s more than than just salads!!

Grilled Chicken With Watermelon Mango Mint Salsa – The chicken is tender, juicy, and the easy salsa made with watermelon, mango, and mint adds so much fresh flavor! Healthy, fast, easy, zero cleanup, perfect for backyard barbecues or easy weeknight dinners!

15-Minute Mango Lime Chicken with Rice and Beans – Easy, healthy, and the mango sauce spiked with lime juice is so tasty! You can’t go wrong with Mexican-inspired flavors, juicy chicken, and rice and beans!

Sesame Mango Chicken – An easy Asian-inspired recipe with tender sesame chicken, juicy mango, and soy-garlic-ginger infused cabbage and carrots! One skillet, ready in 15 minutes, and perfect for busy weeknights!

15-Minute Sheet Pan Teriyaki Chicken and Pineapple – Fast, easy, and loaded with fabulous teriyaki flavor! Tender chicken, juicy pineapple, and crisp-tender veggies make make for a delish one-pan meal with zero cleanup!

The Best Peach Mango Salsa (vegan, GF) – Fast, easy, and tastes a million times better than anything storebought! So.darn.good!

It’s Baby Led Weaning post #2! As I mentioned in my last BLW post (BLW for Beginners: What is Baby Led Weaning?), I won’t let this blog become overrun with baby-related posts, since I know not everyone will be interested, but I am sharing some of what I’ve learned about BLW in this little mini-series. Today, I’m sharing a few of my top tips for Baby Led Weaning, including a few products to make your BLW life easier, and some tips for making quick and easy baby-friendly dinners.

Let’s just get stuck straight in!

BLW Tip #1: Do your research

I’m not saying you need to spend months and months reading dozens of reference books about Baby Led Weaning before you begin – after all, people have been feeding babies for hundreds of thousands of years without needing to read books about it – but it’s definitely worth reading around the subject a little beforehand to make sure you know how to do BLW safely.

Here are a few of the resources that I found incredibly useful when I was learning about BLW:

– The Baby Led Weaning Cookbook by Gill Rapley and Tracey Murkett (Amazon UK* / Amazon US*)

This book starts with a really great introduction to Baby Led Weaning, which pretty much covers everything you need to know before you begin BLW. There are then 130 recipes which are all BLW-friendly (and adult-friendly!), with ideas for how to adapt them and make them appropriate for babies of different ages.

If you’re a Facebook fan, the BLWBB group is a really amazing resource. It’s run by a pretty big gang of women (I think it’s only women but there may be one or two men!), and it’s a really active group. People go there to ask questions, share resources, offer advice, or even just to share their cute BLW photos.

– Instagram

There are loads of Baby Led Weaning profiles on Instagram, who share fun BLW ideas. One of my favourites is baby_led_eating, who shares loads of amazing pescatarian BLW inspiration. Or you can just follow the BLW hashtag!

(…and follow me too while you’re there!)

BLW Tip #2: Choose a highchair that works for you

A good highchair is one of the only products you actually need for Baby Led Weaning. Most of the rest isn’t vital, but you do need a good, secure highchair to sit the baby in. Don’t bother with separate plates and bowls (they’ll probably be flung straight onto the floor anyway) – just stick the food straight onto the tray.

We have two highchairs at home (we use one at the dining table for eating; the other is a fold-up one we keep in the kitchen so she has somewhere safe to sit while I’m cooking), plus my parents have one at their house for when we go to visit.

I would definitely recommend avoiding any highchairs with lots of cushions and padding – they may look more comfortable, but actually even a highchair with no padding at all is just fine, and so much easier to clean. Even plasticky, wipe-clean cushions can have awkward little seams that are difficult to clean, and crumbs and grime can be really hard to get out.

This is our main highchair, which we use for 99% of our meals. It’s the Ingenuity 3-in-1 highchair (Amazon UK* / Amazon US*)

Pros:

– it can easily turn into a booster seat or toddler chair as the baby grows – we often take just the booster seat part when we go to eat at other people’s houses (it just straps onto any dining chair)
– it’s really easy to keep clean – the top of the tray comes off to wash, and the seats are made of foam that can also be washed in the sink
– the tray is really easy to take on and off to get the baby in and out
– it looks nice! I love the turquoise colour

Cons:

– it doesn’t fold up, so would be a little bulky in a small house (we leave it up all the time though, so it’s never been a problem for us)
– the baby isn’t secure until the tray is clipped on (again has never been a problem for us)

This is the highchair we use at my parents’ house – the IKEA Antilop highchair. It’s perfect for what we use it for.

Pros:

– it’s super cheap – only £14!!
– the legs can be easily removed for storage
– the baby is secure even after you take the tray off (there’s an extra bit of plastic across them underneath the tray)
– it’s really easy to clean

Cons:

– I find the tray pretty hard to unclip (but maybe we just got a particularly stiff one?) – not a big issue as you can lift the baby out with the tray still attached if needed
– it doesn’t fold up, but isn’t overly bulky anyway

BLW Tip #3: Make mealtimes fun

One of the key things to remember with Baby Led Weaning is that there’s no pressure. Since the baby’s main source of nutrition is milk until they’re a year old, it really doesn’t matter if they eat very little for the first couple of months until they get the hang of it. The less pressure you put on the baby at mealtimes, the better – you don’t want them to think of mealtimes as stressful. Just let them taste whatever they like out of the food you’ve provided, and if they don’t want to eat everything, that’s absolutely fine! They should be filling up on milk at first anyway.

Dropping food on the floor is to be expected – don’t get angry, but equally don’t make a game out of it, or they’ll never stop. I just calmly pick up the food, and set it aside.

Eating together can help to make mealtimes fun, and also allows the baby to learn by watching you, so try to eat meals together as often as you can.

BLW Tip #4: The freezer is your friend…

As I mentioned in my previous BLW post, I eat breakfast and lunch with my girl, but she eats dinner on her own (I obviously supervise, but I don’t eat at the same time). The freezer is my saviour when it comes to making her super quick and easy dinners in small portions! Every now and then I cook big batches of things, then freeze them for easy dinners later on.

Here I froze about 12 small portions of my creamy bean and spinach pasta bake. To freeze individual portions, place them on a baking tray so they’re not touching each other, and freeze (a few hours is fine, but I usually forget about them for a couple of days). Then once they’re frozen, you can transfer them to a big ziplock bag, and the portions won’t stick together. Make sure you fill in the label, so you know what’s in the bag and how long it’s been there.

BLW Tip #5: …and so is your microwave!

About 90% of Eden’s dinners are heated up either on the stovetop, or in the microwave. She’s too impatient to wait for something to bake in the oven!

If I’m short on time, or just want to make her an easy, healthy dinner, I’ll grab a portion of something from the freezer and serve it up with some frozen veggies. I’ll add the vegetables to a bowl with a small dash of water, and place the frozen portion of food on a plate on top. Stick it in the microwave for a few minutes, and you can cook both things at the same time! Dinner in minutes. Just stick some fresh fruit on the side, or a dollop of Greek yogurt, and you’ve got a full meal.

BLW Tip #6: Crinkle cut any slippery foods

Young babies can find it tricky to pick up particularly slippery fruits and vegetables – avocado, mango, melon, that kind of thing. There are a few ways you can make these foods easier to pick up, but I’m not particularly convinced by most of them – leaving the skin on (it either falls off on its own after a few seconds, or just gets in the way), rolling the slippery food in something like dessicated coconut to make it more grippy (…need I say more than ‘faff’?), etc.

One method I’ve found that works really well, and takes zero extra effort, is cutting slices with a crinkle cutter rather than a regular knife. The wobbly edge makes perfect little finger holds for baby fingers, and stops the food slipping straight out of their hands.

It makes the food a bit more fun for older toddlers too!

This is the one I have – Amazon UK* / similar one on Amazon US* (only a couple of quid!)

BLW Tip #7: Always use a long-sleeved bib

Long-sleeved bibs are the unsung heroes of BLW. You don’t need to stick your baby in the bath after every messy meal, or even change their outfit – just use a long-sleeved bib! They cover the baby’s front, lap, and arms, so the only things you need to clean up afterwards are their hands and face (and occasionally hair…). If the baby’s wearing long sleeves underneath, just roll them up a little before putting the bib on.

We have 6 long-sleeved bibs, which can usually be used for a few meals before needing to be washed. 6 seems to be a good number for us! We have a few different kinds, and they’re all much of a muchness, so which brand you buy doesn’t seem to matter too much – but I do like these ones from John Lewis (the design Eden’s wearing in the photo below doesn’t seem to be available any more, but the new versions are cute too!).

BLW Tip #8: Stay organised

I can’t say I’m organised in all aspects of my life, but when it comes to Baby Led Weaning, I like to have a good system in place – it helps to make the mess more bearable!

I keep a little hamper next to our dining table, where I store clean long-sleeved bibs, baby spoons and forks, and a stack of clean baby wipes. That way I can just carry her plate of food into the dining room (usually with a hungry toddler in the other arm), and everything else I need is there ready for me.

(the grey buckle you can see at the bottom of the hamper is the strap from her highchair – we don’t use it. She’s secure once the tray is clipped on, and I find it reassuring to know that I could lift her out quickly if she ever did choke, rather than needing to faff about unbuckling the strap)

BLW Tip #9: Be kind to the environment

If you’re confused about the baby wipes in the above photo, it’s because we use reusable fabric baby wipes, rather than the disposable kind. We used to use the disposable ones, but it was pretty sickening how many we were using – probably 2 wipes per meal, 3 meals a day, 7 days a week. That’s about 42 wipes per week, just on mealtimes! Disposable wet wipes can take decades to biodegrade (if they do at all) and are incredibly bad for marine life, and for our sewer systems – even the so-called ‘flushable’ ones.

Instead, I bought a big batch of Cheeky Wipes*, which are little towelling squares that you can just throw in the wash after use (you can just cut up some old tea towels if you prefer, I just wanted neat ones!).

We’re not perfect – we do still have a few packets of disposable wet wipes around the place for emergencies (or more likely, for the times I forget to do laundry), but it feels good to know we’re making a small dent in our plastic usage – we use them for nappy changes too. You can get 15% off* if you fancy getting some yourself!

…and most importantly, just have fun with it! It will seem like no time at all until your baby is fully weaned, and you’ll miss the days when you had to wipe hummus off the walls and scrape yogurt out of their hair (well… sort of…).

* Please note that this post contains some affiliate links. If you make a purchase using one of these links, I will receive a tiny (tiny!) referral payment, at no additional cost to you. Thanks for the support!

If you're already sick of the "new year, new you" movement because you didn't suddenly wake up on January first with any extra hours in your day or free household help hanging around, we get it. It's dark when you wake up, dark when you leave work, and on top of all that, it's not exactly bountiful fresh salad season.

But if you're looking for an easy way to incorporate what U.S. News called the best diet for 2019, there is some good news: some of the best food bloggers around have slow cooker recipes that will make it easy to adhere to the Mediterranean diet. After all, it's all about legumes and whole grains, and that's exactly what slow cookers are best at.

Read more: Mediterranean Diet Named the Best Way to Get Healthy in 2019

Garlic and Parmesan Chicken and Potatoes from Damn Delicious

Get the hearty party started with this big old batch of chicken thighs, baby potatoes, and plenty of garlic. It's a classic Mediterranean flavor combination, made so much easier than traditional methods.

Quinoa, White Bean, and Kale Soup from Chelsea's Messy Apron

If every soup were this hearty, it might be possible to live on soup alone. Filled with tons of broth, diced tomatoes, plenty of cannellini beans, and a hit of Italian seasoning, plus the quinoa and kale, you won't even need a side dish for this one.

Lemon Basil Ratatouille from Wholesomelicious

Plant-based eating goes low and slow, and totally comforting with this squash, zucchini, and eggplant dish. The brightness of the lemon and herby basil keep it exciting, even after the long cook softens the vegetables.

Greek Chicken from Well Plated

So often, the Mediterranean diet gets difficult when you haven't made it to the grocery store for fresh produce in a while, but this dish sidesteps that with plenty of pantry-to-plate ingredients: olives, roasted red peppers, red wine vinegar. All you need is a little fresh herbs for the garnish, and you'll be set.

Detox Lentil Soup from Pinch of Yum

Forget the name, this isn't about removing anything from your body, it's about adding to it — adding warmth, comfort, and a whole pile of vegetables and lentils in a big pot of soup.

Chicken Cacciatore from Foodie Crush

One of the best parts about the Mediterranean diet is the simplicity of the ingredients in most dishes — this one is just a pile of vegetables and a few chicken thighs — and somehow, it still comes out full of flavor.

Tuscan White Bean Soup from A Family Feast

This super simple soup just requires dumping everything into the slow cooker for eight hours. But there's one tiny extra step when it comes out that makes this special: you puree just half the soup, leaving you with a nice thick base and those great chunks, too.

Turkey Meatballs from Skinnytaste

Any diet that's good with meatballs is good with us — the key to keeping these on the meal plan is following the instructions to use whole wheat bread crumbs and make sure to serve them over zoodles or whole grains.

Chicken Thighs with Artichokes and Sun-Dried Tomatoes from Diethood

The twist in this slow-cooked chicken dish is that part of the cooking liquid comes from the artichoke hearts, giving it a massive flavor boost. The hearts themselves add even more flavor, along with plenty of sun-dried tomatoes and garlic.

Tuscan Chicken Soup from The Cookie Rookie

By doubling up on the shortcuts — using rotisserie chicken and cooking in the slow cooker — this recipe makes easy work of the kind of soup someone's grandmother probably slaved over.

Zucchini Hummus is one of my favorite dips. Made without beans, this one is properly combined to help streamline your digestion, Paleo-friendly, and it tastes remarkably like the original!

This zucchini hummus recipe couldn’t be easier to prepare. Simply add the ingredients to a mini food processor or blender, and process until smooth!

You can taste the mixture as you go, to make sure the seasonings are just right to your tastes. I usually add an extra squeeze of lemon juice if I’m going to eat this with carrots, since they’re on the sweeter side. I hope you’ll enjoy it!

Recipe Notes:

• I find that this recipe works best with a thick, raw tahini, like Artisana brand. Make sure the only ingredient on the label is sesame seeds. (There shouldn’t be added oil.) Other varieties of tahini can be used, but roasted tahini will impart a stronger flavor and might make the dip a little more runny in texture.
• If zucchini isn’t in season, you could try this with steamed cauliflower instead, but the flavor will be slightly different.

–

Reader Feedback: What’s your favorite healthy dip to use for snacks?

My Picks For Amazon’s Best Black Friday Deals!

Don’t waste your time sifting through Amazon page by page.
I’ll make sure you don’t miss deals on products I’m confident you’ll love!

Sweet Deals By Jillee is reader-supported. When you buy through links on our site, we may earn an affiliate commission. Learn more here.

Here are today’s best BLACK FRIDAY deals:

[Photographs: J. Kenji López-Alt, Daniel Shumski]

I grew up in a small family and have never had much practice cooking breakfast for more than a couple of people. If you come from a similar background, you may have also felt a bit lost and overwhelmed on the rare occasions that you have had to feed a large group—especially first thing in the morning, when your coffee has yet to take effect.

But the holiday season is in full swing, and with that often comes houseguests. That means this could be one of the few times a year that preparing a big, crowd-pleasing breakfast becomes a necessity in your household. Fortunately, we've got lots of dishes to help you get through the season unscathed, from scrambled and baked eggs to airy, fluffy stacks of pancakes and (crucially!) tips on how to make a ton of bacon. Keep reading for 27 of our favorite recipes for easy breakfasts to feed the whole extended family.

Eggs

[Video: Serious Eats Team]

If you like your scrambled eggs soft and moist instead of drier and fluffy, you'll want to cook them gently over low heat, and start them in a cold nonstick skillet to keep them from seizing up. Residual heat will keep cooking the eggs after you take them off the burner, so pull them a few seconds before they look completely done.

Soft-Scrambled Eggs Recipe »

Back to the full list

[Video: Serious Eats Team]

Prefer your eggs on the firmer side, the way they tend to be cooked in diners? Start them over medium-high heat, and stir them more sparingly so that big, light curds can form. The higher heat will start to dry out the eggs just a little, but as long as you pull them off the heat in time, they should retain enough moisture.

Fluffy Scrambled Eggs Recipe »

Back to the full list

[Photograph: Vicky Wasik]

The morning after a lively holiday cocktail party, few things feel so curative as a big plate of migas. This simple Tex-Mex treat is made of warmed corn tortillas filled with scrambled eggs, chili peppers, onion, tomato, and home-fried tortilla chips. Pre-salting the eggs and salting and draining the tomatoes keep the dish from getting too soggy. Can't face the task of frying up your own chips first thing in the morning? Try our Doritos version.

Tex-Mex Migas With Scrambled Eggs, Tortilla Chips, and Chilies Recipe »

Back to the full list

[Photograph: J. Kenji López-Alt]

This dish feels fancy, but it's not much more work than a standard plate of soft-scrambled eggs—all you'll do is top the eggs with sumac, parsley, pine nuts, and olive oil after they finish cooking. To make this dish even easier, try toasting the pine nuts in the microwave instead of a skillet.

Scrambled Eggs With Sumac, Pine Nuts, and Parsley Recipe »

Back to the full list

[Photograph: Daniel Gritzer]

Homemade biscuits don't seem like they'd belong on a list of easy breakfasts for a crowd, but trust us—these fluffy, tender drop biscuits require just five ingredients and 25 minutes. We like to serve them with scrambled eggs seasoned with dill and packed with so much mozzarella and feta, they take on a texture reminiscent of queso fundido.

Scrambled Egg and Cheese Drop-Biscuit Breakfast Sandwiches Recipe »

Back to the full list

[Photograph: J. Kenji López-Alt]

North African in origin and wildly popular in Israel, this homey dish of eggs poached in a spicy tomato sauce has also become super trendy at US brunch spots of late. Part of its appeal is that it's completely customizable—we make this particular version with charred peppers and onions, paprika, and cumin. Some shakshuka recipes call for finishing the dish under the broiler; we find that that method risks overcooking the egg yolks, so we prefer to let the dish gently simmer and steam in a covered pan on the stove.

Shakshuka (North African–Style Poached Eggs in Spicy Tomato Sauce) Recipe »

Back to the full list

[Photograph: Jennifer Olvera]

This dish is like shakshuka's Iberian cousin, made by baking eggs in a peppery tomato sauce studded with chorizo and topping them with sharp white cheddar and Parmesan cheese. With two serrano peppers added to the sauce, it's a little on the hot side—if your guests aren't big fans of spicy foods, seed the serranos, or replace them with a single jalapeño.

Portuguese Baked Eggs With Chorizo and Ricotta Recipe »

Back to the full list

[Photograph: J. Kenji López-Alt]

Tortilla chips softened in warm salsa and topped with fried eggs—something akin to soggy breakfast nachos—may not sound that delicious, but that's exactly what chilaquiles are, and they're a winner. It's fine to use jarred salsa instead of homemade salsa verde, but you'll want to fry the tortilla wedges fresh, for sturdier, crispier chips that won't get too soggy when soaked in the sauce.

Chilaquiles Verdes With Fried Eggs Recipe »

Back to the full list

[Photograph: J. Kenji López-Alt]

If you opt for huevos rancheros instead of chilaquiles, it's really worth it to make your own salsa—it takes only a few minutes, which you'll have time for since you won't have to fry any tortillas. We like a simple red salsa here, made of canned crushed tomatoes, dried ancho chilies, and canned chipotles in adobo, which we purée using an immersion blender or countertop blender, then spoon over tortillas and sunny-side up eggs.

Quick and Easy Huevos Rancheros With Tomato-Chili Salsa Recipe »

Back to the full list

[Photograph: J. Kenji López-Alt]

Boiled eggs are easy to make by the dozen, so, although it may not be as familiar a concept to you as some of the other items on this list, this Singaporean breakfast of soft-cooked eggs, seasoned with dark and light soy sauce and white pepper, scales up well. Though boiling the eggs on the stovetop works just fine, a sous vide cooker is your best bet for nailing that incredibly soft, spoonable texture. In keeping with tradition, serve the eggs with toast and coconut-flavored kaya jam.

Singapore-Style Soft-Cooked Eggs With Kaya Jam and Toast Recipe »

Back to the full list

[Photograph: Emily and Matt Clifton]

This meaty version of chilaquiles calls for homemade tortilla chips, chicken stock, and homemade salsa verde—but in a pinch, with lots of mouths to feed, you can just as easily pick those items up at your grocery store. Even without the homemade chips, the fresh Mexican chorizo, tangy quick-pickled red onion, and sharp radish slices make this a rich, slightly spicy, and totally satisfying breakfast for a crowd.

Chorizo and Egg Chilaquiles With Salsa Verde Recipe »

Back to the full list

Pancakes and Waffles

[Photograph: J. Kenji López-Alt]

Making pancakes from scratch isn't a super-fast project—unless, of course, you've thought ahead and made your own mix out of flour, baking powder, baking soda, salt, and sugar, for keeping in the pantry at all times. With the mix made ahead of time according to our instructions, all that remains is adding the wet ingredients: buttermilk, melted butter, sour cream, and eggs. There is one slightly involved step—whisking the egg whites to stiff peaks before incorporating them into the batter—but that's what makes these the tallest, fluffiest pancakes around.

Light and Fluffy Buttermilk Pancakes Recipe »

Back to the full list

[Photograph: J. Kenji López-Alt]

Toasted steel-cut oats are a great way to bulk up pancakes, and browning the butter used in the batter helps to reinforce the oats' earthy, nutty flavor. Because oatmeal pancakes often run the risk of being too heavy, we bump up the quantity of baking soda to keep these pancakes light and fluffy, yet hearty.

Oatmeal and Brown Butter Pancakes Recipe »

Back to the full list

[Photograph: J. Kenji López-Alt]

There's no rule that says pancakes have to be sweet! This recipe takes them in a savory direction, adding diced bacon, corn, jalapeños, scallions, and cheddar. Subbing in cornmeal for some of the flour gives the pancakes even more corn flavor, and using cubed (rather than shredded) cheddar means that the pancakes wind up with delightfully gooey pockets of melted cheese.

Savory Bacon-Cheddar Pancakes With Corn and Jalapeño Recipe »

Back to the full list

[Photograph: Yvonne Ruperti]

Usually we think of pancake recipes as making a whole stack, with two or three individual pancakes for each person. But this single soft, custardy cake, made with an unleavened, crepe-like batter, is large enough to feed eight on its own. Serve it however you like, but our caramelized-apple topping is especially delicious.

German Apple Pancake Recipe »

Back to the full list

[Photograph: J. Kenji López-Alt]

Aquafaba—the liquid inside a can of cooked beans—is a pretty amazing ingredient for veganizing some recipes that call for egg whites. It's not quite the universal egg replacement that some people claim, but it does whip up into an astonishingly meringue-like foam. If there's a better way to make light, fluffy vegan pancakes, we haven't found it yet.

Vegan Pancakes Made With Aquafaba Recipe »

Back to the full list

[Photograph: Vicky Wasik]

The batter for these brown butter–infused waffles comes together in just a few minutes. The only trick is that the yeast in the batter needs 12 hours in the fridge to work its magic, so be sure you're making all the batter you'll want for breakfast. But the upside is that you'll have practically no work to do in the morning—just pour the batter into your waffle iron of choice and heat until crisp and golden brown.

Overnight Brown-Butter Yeast-Raised Waffles Recipe »

Back to the full list

More

[Photograph: Vicky Wasik]

This recipe takes only 45 minutes and makes a batch of a dozen muffins—plenty to feed a hungry extended family. And each muffin is utterly packed with blueberries, thanks to a 1:1 ratio of blueberries to flour by weight. That might make the batter seem a little thick, but it helps keep the berries from all sinking to the bottom. (Before getting started, be sure to read Stella's take on the best pan material and liners for muffins.)

Classic Blueberry Muffins Recipe »

Back to the full list

[Photograph: Vicky Wasik]

This oversize blueberry "muffin" is baked in a 10-inch cast iron skillet, making it perfect for a slow, lazy, big-batch breakfast. A thick layer of jammy fruit covers a light and tender muffin base, scented with a pinch of lemon zest and a small amount of coriander, which offers its own lemony profile to highlight the blueberries' flavor. Cut it into wedges and serve it warm.

Upside-Down Blueberry Muffin Recipe »

Back to the full list

[Photograph: J. Kenji López-Alt]

If you're cooking bacon for one or two people, the standard skillet method is perfectly adequate. But if you're cooking for any more people than that, the easiest route is to bake it—and whether you like yours extra crispy or a little chewier, we can help you out. Another option, for those who have the equipment and the inclination to plan ahead, is to cook the bacon sous vide. You'll still need to finish it in a pan to crisp it up, but that will take only about two minutes per piece.

Bacon, Two Ways: Baked and Sous Vide »

Back to the full list

[Photograph: J. Kenji López-Alt]

Perfect French toast is all about using the proper ratio of eggs to milk, and we find three eggs per cup of milk to be just right. You can use either milk or cream, depending on how rich you want the dish to be. Either way, sprinkle a little sugar on the bread after dunking it in the batter to give the French toast a crisp, caramelly crust.

Perfect Quick-and-Easy French Toast Recipe »

Back to the full list

[Video: Serious Eats Team]

As far as I'm concerned, hash browns should be as shatteringly crisp as possible. How to do it? Squeeze as much water as you can out of the grated potatoes, then par-cook them in the microwave. Nuking the spuds dries them out thoroughly and creates an outer layer of gelatinized starch, which helps get the hash browns even crispier.

Crispy, Crunchy, Golden Shredded Hash Browns Recipe »

Back to the full list

[Photograph: Daniel Shumski]

If you want hash browns that balance a creamy interior with a crisp crust, the waffle iron is the tool for you. We grate and drain the potatoes just as we would if we were making hash browns on the stovetop, but then pile them into the waffle iron, where they cook evenly and develop tons of crispy crevices. The cooking times given in this recipe are really just a starting point—the hash browns could take more or less time depending on your waffle iron and how finely you shred the potatoes.

Waffle-Iron Hash Browns Recipe »

Back to the full list

[Photograph: Vicky Wasik]

Whipping thick, rich Greek yogurt makes it lighter and more refreshing, ideal for topping pancakes or waffles, or layering with fruit and granola (see below!) for parfaits. A little cream added to the yogurt helps it aerate, while golden syrup or honey gives it both flavor and sweetness.

Creamy Whipped Greek Yogurt Recipe »

Back to the full list

[Photograph: Vicky Wasik]

Few breakfast items are better suited for a crowd than a big batch of granola. This particular granola is light and crispy, with plenty of sweet clusters—the best part of any cereal. The surprising secret ingredient is buttermilk, which we use to soak the oats and seeds before baking; its acidity tenderizes them and keeps them from browning too quickly. A unique blend of dried fruit and nuts provides an addictive mix of flavors, colors, and textures.

Crisp Homemade Granola Recipe »

Back to the full list

[Photograph: Vicky Wasik]

Sure, caramel sticky buns aren't exactly the healthiest breakfast. But the holidays come but once a year, and these gooey pastries are sure to please everyone at your breakfast table. Darkly toasted sugar or Belgian cassonade (a.k.a. candi sugar) is key to making a true caramel for both the filling and the topping.

Double-Caramel Sticky Buns Recipe »

Back to the full list

[Photograph: Vicky Wasik]

Just like pancakes, French toast can also be great when made savory. This recipe turns out spicy and funky from store-bought green curry paste, which we fortify with fresh herbs, lime juice, and fish sauce. Soaking the bread overnight ensures that the curry gets to the core, and means that most of your prep work is already done by the time your kitchen fills up with hungry family. That means all you have to do in the morning is cook the toast, sip your coffee, and relax.

Savory Green Curry French Toast Recipe »

Back to the full list

This post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats. Read more about our affiliate linking policy.

I am always keen to try something new to feed my family for breakfast on Christmas morning.  Usually I want something which is quick and easy to throw together, but that is, at the same time, a tiny bit special.  

Presenting Mincemeat & Orange Muesli Muffins!  A doddle to put together and yet very special! 

What you have here is a delicious, moist muffin, flavoured with, ground almonds, some orange marmalade and orange liqueur . . . I used Grand Marnier, but you could use any orange liqueur that you like or even just orange juice if you don't want to use alcohol. You don't need a lot, just a teaspoon.  I buy tiny bottles of liqueurs at the grocery shop and keep them for just this purpose. 

The muffin mixture is put into buttered ramekins over the top of mincemeat.  I use a heaped tablespoon per ramekin, which works nicely.  If you dont' like mincemeat, you can use any fruit compote or preserve which you do like.  Apple sauce would work well, or apricot compote . . . rhubarb compote, or even a lovely fruit jam. 

Finely a muesli like streusal is sprinkled on top to finish. 

I use a basic sized ramekin, each holding about 1/2 cup altogether.  These get placed in a baking dish and then you fill the baking dish with some boiling water to come halfway up the sides of the ramekins.  This is called a Bain Marie.  Especially helpful if you are using fancy cups to bake them in that you don't want to risk breaking in the heat of the oven.  (These are really cute done in demi-tasse cups!)

They only take 25 to 30 minutes to bake perfectly.  They will not rise much above the cup, or create a dome, but they sure are some tasty! 

I like to dust the tops with a bit of icing sugar to pretty them up a bit, kind of like putting on a lace petticoat!  They feel all dainty and ready to celebrate  . . .

You eat them warm . . .  the warm mincemeat at the bottom and that warm moist muffin at the top.  The only way these could get better is if you had little quenelles of clotted cream dressing up the tops . . .  and maybe come bacon curls on the side. 

You can even bake these ahead and then freeze them in the freezer so all you have to do is take them out the night before and thaw them on the counter over night, popping them into a warm oven for a brief time  on the morning.  By the time you have the coffee made and table set, breakfast is served! 

They are really impressive and oh so delicious! 

They look special, they feel special and they  . . .  taste special! 

Perfect for the holidays.  You can also easily double the recipe if you want to serve more. 

They are not overly large, so your tummy won't be stuffed, leaving plenty of room for you to enjoy your Christmas lunch a little later in the day!!

Remember, if mincemeat isn't your thing, you can use any other type of fruit filling, compote, preserves or even jam.  They are very forgiving and very adaptable!  Happy Holidays! 

Maple Glazed Cranberry Bread – a quickbread for cranberry lovers! Sweetened with maple syrup, studded with fresh cranberries, and drizzled with a maple glaze, this cranberry bread is perfect for holiday brunch or with your cup of afternoon tea! This post is brought to you in partnership with The Maple Guild.

I’ve been counting down to Christmas. It’s a different countdown from my kids, though. They’re eager for all of the holly jolly, and the presents under the tree, and probably the time off from school. But for me, what I’m looking forward to most is relaxing. I can’t wait to be done with shopping, writing cards, all the wrapping, and the final quarter with work. I’m looking forward to some time off, the luxury of sipping my tea, working on our annual family Christmas puzzle, and watching all the movies.

I’m also looking forward to turning on the oven and baking the day away! I find that even now, our weekends are invaded by alarm clocks and carpools, so to have the time to actually bake is the ultimate treat!

My husband reminded me how important it is to take a break this past weekend. In what was probably my most busy weekend of the season — with everything going full throttle — kid activities, hosting a holiday brunch (and all the cooking and cleaning that goes along with that), and a crazy amount of work obligations to attend to — he announced on Saturday morning that he planned a date night for us. When he saw the look of panic on my face, he offered to cancel the dinner reservation, but are you kidding? When your husband plans a date night, you go on date night! And it was the best reminder of how important it is to focus on showing how you care when life feels crazy.

So if that means date night, then you should go on date night. If it means taking the time to bake something delicious, bake something delicious. Nevermind counting down. Make the time for something sweet that will make people happy. Now.

Speaking of something sweet, I did get around to baking something delicious…that involves maple syrup! I teamed up with The Maple Guild to sweeten your day — especially since today happens to be National Maple Syrup Day!

What I love about The Maple Guild maple syrup is just how remarkable maple-y it is! Made in Vermont, their maple syrup is produced with a steam-crafting™ process, so gentle and different from the traditional method of directly boiling maple sap. The flavor is so rich and pure, and I couldn’t wait to transform some fresh cranberries into a Maple-Glazed Cranberry Bread, with just the right amount of sweetness to make an ordinary day extraordinary.

I’m thinking of making more to gift to neighbors this year. I mean, how can anyone resist a loaf studded with cranberries and kissed with the sweetness of maple syrup inside and out? Studies do say that there’s a scientific reason baking for others feels so good, so let’s embrace it, especially during the holidays, and sweeten their day…and yours!

Want to try The Maple Guild? I especially love the Cinnamon Infused Maple Syrup in this recipe, but it’s also delicious with their Bourbon Infused Maple Syrup! They have so many delicious flavors to choose from! Visit The Maple Guild and use promo code: kitchen25 for 25% off your entire order!

Disclosure: This post is brought to you in partnership with The Maple Guild. There may be affiliate links in this post. Thank you for supporting brands that matter to me; sponsored posts such as this help behind the scenes at Kitchen Confidante. All opinions in this post are, as always, my own.

Creamy, Sausage Alfredo Pasta is a quick and versatile dinner recipe that is on the table in under 30 minutes!

Be sure to sign up for my email…new recipes in your inbox!

If you’re looking for a versatile, easy dinner idea, I’ve got you covered with this Creamy Sausage Alfredo Pasta recipe ready in 30 minutes!

Here’s the thing, you can use any meat you like with this recipe:

• chicken (diced and cooked, or a rotisserie)
• leftover turkey from Thanksgiving
• sausage, any type (I used turkey sausage)

Or go meatless! Try adding in some fresh spinach and broccoli, or asparagus!

And don’t even get me started on the pasta….

We love bow tie pasta with this dish, but you can do fettucini, spaghetti, penne, rigatoni….see what I mean?

Finally. If you want to make this in advance….DO IT. Get it all made, to the final step, then pour it into a 2 qt serving dish and cover with foil. Stick it in your refrigerator and bake it at dinner time (foil on).

Now, are you drooling yet? Are you trying to figure out which winning combination you will make?

One last thought….like a little spice in your dish? Add a sprinkle of crushed red pepper flakes right before serving! You’re welcome!

I created a fun little group on facebook and I’d love for you to join in! It’s a place where you can share YOUR favorite recipes, ask questions, and see what’s new with Shugary Sweets (so that you never miss a new recipe)! If you’d like to check it out, you can request to join HERE.

Love pasta recipes? Here are a few of my favorites….

Chicken Pesto Pasta: a delicious, quick dinner recipe for busy weeknights!

Cajun Chicken Pasta: so easy and tasty!

Serve up this Italian Chicken Pasta and watch your family devour it!

Be sure to follow me on Instagram and tag #shugarysweets so I can see all the wonderful SHUGARY SWEETS recipes YOU make!

Connect with Shugary Sweets! 

Be sure to follow me on my social media, so you never miss a post!

Facebook | Twitter | Google+ | Pinterest | instagram 

Sign up to receive an email in your inbox for each new recipe:

FREE EMAIL SUBSCRIPTION

Sausage Alfredo Pasta recipe and video tutorial:

Sausage Alfredo Pasta

Yield: serves 6-8

Prep Time:5 minutes

Cook Time:15 minutes

Creamy, Sausage Alfredo Pasta is a quick and versatile dinner recipe that is on the table in under 30 minutes!

Ingredients:

• 1 lb dry pasta (I use bow ties, but any pasta is fine)
• 1/2 cup unsalted butter
• 3 cloves garlic, pressed
• 3 cups heavy cream
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp crushed red pepper flakes, optional
• 1 1/2 cups grated Parmesan cheese
• 12 oz fully cooked smoked sausage, sliced (any variety...I use turkey sausage)

Directions:

1. Cook pasta according to package directions, drain.
2. While pasta cooks, add butter and garlic to a large skillet over medium high heat. Cook for about 2-3 minutes, until butter is melted and garlic begins to brown.
3. Slowly add in heavy cream, salt, and pepper. Simmer until sauce thickens on medium heat, about 8-10 minutes. Stir frequently.
4. Add in Parmesan cheese and red pepper flakes (optional). Stir in sliced sausage and add to pot with drained pasta. Stir together, serve, and enjoy!

*Today’s recipe for Sausage Alfredo Pasta was originally published on Shugary Sweets on October 13, 2016 and has been republished in September 2018.

**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

Source: https://www.shugarysweets.com/sausage-alfredo-pasta/