Is This Gochujang Chicken Spicy?

Yes—this dish carries a noticeable kick from the gochujang and the jalapeño in the chimichurri. If you prefer milder heat, halve the gochujang and remove the jalapeño seeds. With those adjustments the heat level drops significantly, making the dish approachable for more sensitive palates.

What’s In The Scallion & Cilantro Chimichurri?

This chimichurri is an Asian-inspired take on the classic Argentine sauce. Finely chopped scallions and cilantro form the herb base, combined with a chopped jalapeño for texture and a controlled amount of heat. Apple cider vinegar and olive oil bring acidity and body, while sesame oil and sesame seeds add toasty depth. If you want it completely mild, swap half the jalapeño for chopped green bell pepper. The balance of herb, acid and oil makes the sauce a bright counterpoint to the rich, spicy chicken.

How Far In Advance Can I Make The Scallion & Cilantro Chimichurri?

The chimichurri improves with time as the flavors meld. Make it at least one hour before serving and up to two days in advance. Store it in the refrigerator and bring it to room temperature before serving for best flavour and texture, though it’s also fine served straight from the fridge.

Marinating time

Marinate the chicken for at least one hour and up to 24 hours for best flavor. I often marinate overnight and cook the next day. Avoid marinating beyond 36 hours, as the acids can begin to break down the meat and create a soft or mushy texture.

Can I Use Chicken Breasts Instead?

Chicken thighs are recommended because they stay juicy and develop great flavor on the grill, and they’re forgiving if slightly overcooked. If you prefer chicken breasts, slice them in half lengthwise so they’re thinner and more likely to cook evenly without drying out. Adjust grilling time accordingly and check for an internal temperature of 165°F (74°C).

Here are a few more grilled chicken recipes you might enjoy…

• Jerk Chicken & Peach Skewers
• Za’atar Chicken with Tahini Lemon Sauce
• Asian Chicken Skewers
• Pesto Chicken & Tomato Skewers
• Grilled Chicken with an Easy Spiced Marinade
• Chicken Souvlaki

If you make this recipe, leave a comment below or share a photo on Instagram tagging @everylastbite_ — I love seeing your photos!

Korean Gochujang Chicken with Scallion & Cilantro Chimichurri Recipe

By Carmen Sturdy

GFDF

This Korean-inspired Gochujang Chicken is a crowd-pleaser. Chicken thighs are marinated in a spicy gochujang sauce, grilled until caramelized and tender, then served with a bright scallion and cilantro chimichurri. Expect spicy, tangy and umami-packed flavors.

Ingredients

Serves 6

Chicken

• 3 cloves garlic, fresh
• 1 inch fresh ginger
• 1/3 cup coconut aminos (or soy sauce or tamari)
• 1/4 cup gochujang
• 1 tbsp sesame oil
• 1 tbsp honey
• 2 lbs boneless skinless chicken thighs

Scallion & Cilantro Chimichurri

• 3/4 cup finely chopped cilantro
• 2/3 cup finely chopped scallions (green onions)
• 1 jalapeño pepper, finely chopped (seeds removed to reduce heat if desired)
• 3 tbsp apple cider vinegar
• 2 tbsp extra-virgin olive oil
• 3 tbsp sesame oil
• 1 tbsp white sesame seeds
• 1 tbsp black sesame seeds

Instructions

• Make the marinade: In a blender or food processor combine garlic, ginger, coconut aminos (or soy/tamari), gochujang, sesame oil and honey. Blend until smooth. Place the chicken thighs in a bowl or a resealable bag and pour the marinade over them, ensuring each piece is well coated. Refrigerate to marinate for a minimum of 1 hour, up to overnight.
• Prepare the chimichurri: Finely chop the cilantro and scallions and combine with the chopped jalapeño (if using), apple cider vinegar, extra-virgin olive oil, sesame oil and sesame seeds. Stir well and refrigerate until ready to serve. Bring to room temperature before serving if possible.

Grill Instructions

• Preheat a grill or grill pan to medium-high heat and lightly oil the grate. Place the marinated chicken on the grill and cook for about 6 minutes on the first side, basting with any leftover marinade as it cooks. Flip and grill for an additional 6 minutes on the other side, or until the internal temperature reaches 165°F (74°C). Let the chicken rest for 5 minutes before slicing.

Oven Instructions

• Line a baking sheet with aluminum foil. Lay the marinated chicken thighs out so they are not touching and bake at 400°F (200°C) for approximately 25 minutes, or until the internal temperature reaches 165°F (74°C). Let the chicken rest 5 minutes before slicing.

Nutrition

Calories: 360 kcal |
Carbohydrates: 10 g |
Protein: 30 g |
Fat: 22 g |
Saturated Fat: 4 g |
Cholesterol: 144 mg |
Sodium: 440 mg |
Fiber: 0.5 g |
Sugar: 4 g

Nutrition information is an approximation.

Tried This Recipe?

Leave a comment below and let us know how it turned out!

The post Korean Gochujang Chicken with Scallion and Cilantro Chimichurri first appeared on Cekze.

Recipe Ingredients

Brine

• 4 cups buttermilk
• 2 tablespoons kosher salt
• ½ teaspoon black pepper
• 4 lb bone-in, skin-on chicken pieces (legs, breasts, or thighs)

Coating Ingredients

• 1 quart vegetable oil, for frying
• 2½ cups gluten-free flour
• ¾ cup cornstarch
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• ½ tablespoon oregano
• ½ tablespoon dried basil
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• Cayenne pepper, to taste

How To Make Gluten-Free Fried Chicken

Step 1: Combine the buttermilk, kosher salt, and black pepper in a large bowl and whisk until the salt dissolves.

Step 2: Submerge the chicken pieces in the buttermilk, ensuring each piece is well covered.

Step 3: Cover and refrigerate the chicken for at least 2 hours, or overnight for the best flavor and tenderness.

Step 4: When ready to fry, pour about 1 inch of oil into a large, heavy skillet and heat over medium-high until the oil reaches 350°F (175°C).

Step 5: While the oil heats, prepare the coating by whisking the gluten-free flour, cornstarch, garlic powder, onion powder, oregano, dried basil, smoked paprika, salt, and cayenne pepper (if using) in a shallow bowl.

Step 6: Remove each piece of chicken from the buttermilk, allowing excess to drip off, and dredge thoroughly in the coating. Turn to coat all sides and press the mixture gently so it adheres.

Step 7: Add a few pieces of chicken to the hot oil without crowding the pan. Fry for about 15–18 minutes, turning occasionally, until the exterior is golden brown and the internal temperature reaches 165°F (74°C).

Step 8: Transfer cooked pieces to a wire rack set over a baking sheet to drain and remain crisp. Repeat until all chicken is cooked. Serve hot and enjoy.

Recipe FAQs

Can you eat fried chicken with celiac disease?

• Yes—traditional fried chicken often contains wheat-based flour, but this recipe uses a gluten-free flour blend and cornstarch so it is suitable for those with celiac disease when prepared in a gluten-free environment.

What is the best type of gluten-free flour to fry chicken?

• Most 1:1 gluten-free all-purpose flours work well. Brands that include xanthan gum or other binders can give a better texture for frying.

How can I avoid the breading falling off the chicken?

• Pat the coating onto the chicken so it adheres, avoid overcrowding the pan, and don’t flip too often while frying. Frying at a steady temperature also helps the coating set and stick.

What kind of oil is best for frying?

• Neutral oils with high smoke points, such as vegetable oil or avocado oil, are ideal for frying chicken.

Can you make this recipe in an air fryer?

• An air fryer may not achieve the same deep-crisp crust and can dry the meat. For the best crispy result, traditional frying in oil is recommended.

How can I tell when my chicken is done?

• Cook until the coating is browned and the internal temperature reads 165°F (74°C). If you don’t have a thermometer, cut into the thickest part to ensure juices run clear and there is no pink meat.

Expert Tips

• Coat the chicken immediately before frying; letting coated chicken sit can change the texture of the crust.
• For an easy coating method, place the coating and chicken in a large sealable bag and shake until evenly coated.
• Add a splash of hot sauce to the buttermilk brine for a spicy kick.
• Drain cooked chicken on a wire rack rather than paper towels to keep the crust crisp.

Storage & Reheating Instructions

Refrigerate leftover chicken in an airtight container within two hours of cooking; it will keep for 3–4 days. For longer storage, freeze the chicken and thaw overnight in the refrigerator before reheating.

To reheat and restore crispiness, preheat the oven to 400°F (200°C). Place chicken on a wire rack set over a baking sheet and heat for about 15 minutes, or until the skin is hot and crisp.

Notes

• Coat the chicken right before frying to preserve the intended texture.
• Shaking chicken and coating in a sealed bag is a convenient, less-mess method.
• Add hot sauce to the brine for extra heat.
• Drain on a wire rack to maintain crispness.

Yield: 5 servings • Prep Time: 15 mins • Cook Time: 30 mins • Resting Time: 2 hrs • Total Time: 2 hrs 45 mins

The post Crispy Gluten-Free Fried Chicken Recipe first appeared on Cekze.

I first tried this recipe after picking the season’s earliest blackberries. It began as a simple experiment—tossing ingredients into a bowl and hoping for the best—and happily it turned out wonderfully. The muffins were moist, fruity and lightly coconut-scented, and everyone I shared them with loved them. I’ve rewritten the steps clearly so you can reproduce them at home.

How to make blackberry and coconut muffins

Begin by preheating the oven to 190°C (170°C fan / 375°F). Line a 12-hole muffin tin with paper or silicone cases. Note that cupcake cases are usually smaller than muffin cases, so if you only have cupcake liners you may have a little extra batter.

1. Mix the dry ingredients

Place a sieve over a large mixing bowl and sift the plain flour, baking powder and salt into the bowl. Add the sugar and fresh blackberries to the dry mixture, then stir gently to combine so the berries are evenly distributed and coated in flour—this helps stop them sinking to the bottom of the muffins as they bake.

2. Mix the wet ingredients

Crack the egg into a jug and beat it lightly. Add the milk and the oil, then whisk until the mixture is smooth. I used light olive oil for a mild flavour, but any neutral vegetable oil works well. Oat milk produces a lovely texture and is a good dairy-free choice, though regular milk is fine too.

3. Combine wet and dry

Pour the wet ingredients into the bowl of dry ingredients and fold them together gently until there are no visible streaks of flour. Take care not to overmix—the batter should be mixed just enough for everything to come together. Fold in the desiccated coconut so it’s evenly dispersed through the batter.

Spoon the batter into the prepared muffin cases, using a dessert spoon or small ice cream scoop to get even portions. If you have a few extra blackberries, press one into the top of each muffin for a pretty finish. A light sprinkle of brown sugar on top is optional but adds a pleasant crunchy contrast when baked.

4. Bake the muffins

Place the tray in the preheated oven and bake for 20 minutes. At the 20-minute mark, test a muffin by pressing the top gently with your finger. If the surface springs back, the muffins are done. If a dent remains, return the tray to the oven for another 5 minutes and test again.

When the muffins are cooked through, remove them from the oven and transfer each one carefully to a cooling rack. Let them cool to room temperature before storing. They will keep for a few days in an airtight tin at room temperature, or they can be frozen for longer storage.

These blackberry and coconut muffins are a simple, satisfying bake that highlights fresh berries and light coconut texture. They’re perfect for a weekend breakfast, an afternoon snack, or packed in a lunchbox. I hope you enjoy them as much as we did.

Blackberry and Coconut Muffins

Prep Time

10 mins

Cook Time

25 mins

Total Time

35 mins

Course:
Dessert, Snack

Cuisine:
American

Keyword:
blackberry coconut muffins

Servings: 12

Calories: 259 kcal

Author: Jane Sarchet

Ingredients

• 280 g plain flour
• 3 level tsp baking powder
• ½ tsp salt
• 125 g sugar (granulated, caster or brown sugar)
• 150 g fresh blackberries
• 1 egg
• 90 ml light olive oil
• 240 ml milk (oat, dairy or another milk alternative)
• 75 g desiccated coconut
• 12 blackberries (optional, for topping)
• 2 tbsp brown sugar (optional for crunch)

Instructions

1. Preheat the oven to 190°C / 170°C fan (375°F). Line a 12-hole muffin tin with paper or silicone cases.

2. Sift the flour, baking powder and salt into a large mixing bowl.

3. Add the sugar and fresh blackberries to the dry mix and stir to combine.

4. Beat the egg in a jug, then add the oil and milk and whisk until smooth.

5. Pour the wet ingredients into the dry ingredients and fold together just until no dry streaks remain. Stir in the desiccated coconut.

6. Portion the batter into the muffin cases using a dessert spoon for even distribution.

7. Optional: press an extra blackberry into the top of each muffin and sprinkle with a little brown sugar for added texture.

8. Bake for 20 minutes. Test by pressing the top of a muffin—if it springs back, they’re done; if it stays indented, bake a further 5 minutes.

9. Transfer muffins to a cooling rack. Store in an airtight container for a few days or freeze for longer storage.

The post Blackberry Coconut Muffins Recipe, Moist and Flavorful first appeared on Cekze.

Patriotic Recipes for America’s 250th Anniversary

As America marks its 250th anniversary, there’s no better way to celebrate than by gathering with family and friends over delicious food. From backyard barbecues and hearty sandwiches to picnic sides and desserts in red, white, and blue, these recipes bring familiar flavors and festive touches that turn any gathering into a celebration. Whether you’re planning a large cookout or a small family picnic, you’ll find tried-and-true dishes and simple crowd-pleasers perfect for honoring the occasion.

Red White and Blue Cupcakes

Festive layered cupcakes in red, white, and blue. These cupcakes combine light, airy cake with colorful layers and simple decorations to create an eye-catching dessert that’s great for parties and family gatherings.

Red White and Blue Cookies

Soft, chewy cookies decorated with red, white, and blue candies or sprinkles. These sweet treats are quick to make and perfect for kids and potlucks.

Red White and Blue Cake

A show-stopping layered cake with vibrant colors. Ideal for larger celebrations when you want a centerpiece dessert that’s delicious and visually festive.

American Flag Cake

A simple, elegant cake topped with fresh strawberries and blueberries arranged to resemble the American flag. Easy to assemble and always crowd-pleasing.

Red White and Blue Cheesecake Salad

A no-bake, creamy dessert packed with fresh berries and cheesecake flavor. Light, fruity, and simple to prepare — great for warm-weather celebrations.

White Chocolate Cheesecake Recipe

A rich and creamy cheesecake recipe featuring white chocolate. Smooth texture and decadent flavor make it a memorable dessert for special gatherings.

Strawberry Shortcake Cupcakes

Light vanilla cupcakes topped with fresh strawberries and whipped cream. Bright, fruity, and perfect for summer celebrations and informal gatherings.

Easy Lemon Meringue Pie with Graham Cracker Crust

Bright lemon filling with a toasted meringue topping on a graham cracker crust. A classic summer dessert that balances sweet and tart flavors beautifully.

Red Velvet Cookies with Cake Mix

Quick and easy three-ingredient cookies that are soft, chewy, and full of red velvet flavor—ideal when you need a fast, delicious dessert.

Buttermilk Chocolate Cake Recipe

A rich, moist chocolate cake made with buttermilk for extra tenderness. A dependable favorite that pairs well with many frostings and toppings.

Easy Smoked Queso

Melty, smoky cheese dip that’s perfect for chips and party platters. This queso is simple to make and brings bold flavor to any cookout or game day table.

Franks Red Hot Buffalo Chicken Dip

A creamy, spicy dip that combines shredded chicken with buffalo sauce and melted cheese. It’s a game-day favorite and great for gatherings where bold flavors are welcome.

Smoked Cream Cheese

A simple smoked spread that elevates bagels, crackers, and appetizer boards. Smooth, savory, and easy to prepare for gatherings.

Knorr Spinach Dip Recipe

A creamy cold spinach dip with savory seasonings and optional bacon. Easy to assemble and excellent with vegetables, chips, or bread.

The Best Hot Artichoke Dip

A warm, cheesy dip featuring artichokes and spinach. This comfort-style appetizer is easy to serve and pairs well with crusty bread or crackers.

Cheesy Pull Apart Garlic Bread with Bacon Butter

Indulgent pull-apart bread filled with cheese and finished with bacon-infused butter. Easy to make and perfect for sharing at a party.

Pepperoni Pasta Salad

A hearty, easy pasta salad with pepperoni for a flavorful side dish. Great for potlucks, picnics, and backyard meals.

Bacon Jalapeno Deviled Eggs

Classic deviled eggs with a spicy jalapeño kick and smoky bacon. A bold appetizer that adds variety to any party spread.

Easy Mandarin Orange Jello Salad

A light, citrusy jello salad featuring mandarin oranges and a fluffy texture. It’s an easy side that complements grilled mains and heavier dishes.

Tri Tip Marinade

A simple, flavorful marinade that tenderizes and seasons tri-tip for grilling. Ideal for weekend barbecues and celebratory dinners.

Tri Tip Rub

A robust dry rub that creates a flavorful crust on grilled or smoked tri-tip. Easy to mix and perfect for outdoor cooking.

Tri Tip Sandwich

Tender tri-tip served on rolls with flavorful toppings for an easy, satisfying sandwich—great as a main for casual celebrations.

Green Chile Cheeseburger

A Southwestern take on the classic burger with roasted green chiles and melty cheese. Bold flavors and juicy patties make this a memorable main course.

Chicken Parm Sliders

Mini chicken parm sandwiches that come together quickly and please a crowd. Comforting flavors in a handheld format make these ideal for casual events.

Easy Shrimp Salad Sandwich

Plump shrimp tossed in a creamy dressing and served on toasted rolls. Light and flavorful, this sandwich is a great option for warm-weather menus.

Smoked Ribeye

A juicy, smoky steak for special meals. Smoking adds depth of flavor and produces a tender result that pairs well with robust sides.

Hamburger Sliders Recipe

Mini burgers cooked on a griddle or cast iron for great sear and flavor. Perfect for parties where guests can customize toppings.

Cranberry Julep

A bright, non-alcoholic cranberry julep inspired by a favorite park drink. Fruity and refreshing—great for children and adults alike.

Homemade Limeade Recipe

A tart and refreshing limeade made with simple ingredients. Serve chilled for a cooling beverage that pairs well with grilled foods.

Homemade Lemonade Recipe

Classic lemonade with the perfect balance of sweet and tart. An essential summer drink to keep guests refreshed during warm-weather events.

Watermelon Drink

A blended watermelon beverage that’s sweet and refreshing. Quick to prepare and excellent for cooling down on hot summer days.

Peach Tea Recipe

Sweet peach iced tea with just the right amount of fruitiness. A refreshing choice for backyard gatherings and afternoon breaks.

The post 25+ Patriotic Recipes for America’s 250th Celebration first appeared on Cekze.

Classic zucchini bread is a favorite, and adding shredded carrot gives it a flavor reminiscent of carrot cake while keeping the loaf light and moist. This loaf is easy to prepare, makes a thoughtful gift, and pairs beautifully with coffee or afternoon tea.

Why You’ll Love This Recipe

• No special equipment. A box grater, mixing bowl, and loaf pan are all you need.
• Great for excess produce. Use summer zucchini and carrots to make a moist, flavorful loaf.
• Quick and straightforward. The batter comes together in minutes and bakes into a tender loaf.
• A cozy, transitional bake. The cinnamon gives a hint of autumn flavor without switching to full pumpkin season.

Ingredient Notes

• Flour: Use all-purpose flour and measure carefully—avoid packing the cup.
• Baking soda and baking powder: These leaveners lift the loaf; make sure they are fresh.
• Salt: Balances sweetness and helps the leaveners work.
• Cinnamon: Adds warm spice that complements the carrots.
• Vegetable oil: A neutral oil such as canola or vegetable keeps the bread tender.
• Eggs: Two large eggs bind the batter—room temperature is best.
• Sugar and brown sugar: Granulated sugar for sweetness and light brown sugar for a touch of molasses flavor.
• Vanilla: Pure vanilla extract brightens the aroma.
• Carrots: Peel and finely shred fresh carrots for the best moisture and flavor.
• Zucchini: Shred unpeeled zucchini and pat it dry to remove excess moisture. Gently pack into the measuring cup.

See the recipe card below for exact measurements and full instructions.

How to Make Carrot Zucchini Bread

1. Preheat the oven to 375°F. Line an 8½ x 4½-inch loaf pan with parchment paper and set aside.
2. In a medium bowl, whisk together vegetable oil, eggs, granulated sugar, brown sugar, and vanilla until combined.
3. In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
4. Add the wet ingredients to the dry ingredients and stir gently until just combined—do not over-mix.
5. Fold in the shredded zucchini and carrots, then transfer the batter to the prepared pan.
6. Bake at 375°F for 50–60 minutes, or until a toothpick inserted in the center comes out with little to no crumbs.
7. Let the loaf cool in the pan 5–10 minutes, then remove to a wire rack to cool completely.

Related Recipes

Other recipes that showcase vegetables as the star ingredient.

Easy Zucchini Spice Cake

Easy Carrot Zucchini Muffins

Carrot Cake Coffee Cake

Zucchini Bundt Cake with Cinnamon Swirl

Did you love this recipe? Please consider leaving a rating and a comment if you try it—feedback helps others find and enjoy this loaf.

Get the Recipe: Easy Zucchini Carrot Bread

Yield: 10 slices

Prep Time: 10 mins

Cook Time: 1 hr

Cooling Time: 1 hr

Total Time: 2 hrs 10 mins

Tender, moist, and subtly spiced, this zucchini carrot bread is an easy way to add vegetables to your baking and make the most of seasonal produce.

Equipment

• 8.5-inch x 4.5-inch loaf pan
• Kitchen scale (optional)
• Mixing bowls
• Box grater

Ingredients

• ⅔ cup vegetable oil (156 ml)
• 2 large eggs, room temperature
• ½ cup granulated sugar (100 g)
• ½ cup packed light brown sugar (100 g)
• 1 teaspoon vanilla extract (5 ml)
• 2 cups all-purpose flour (250 g)
• ½ teaspoon baking soda (3 g)
• ½ teaspoon baking powder (2 g)
• ½ teaspoon salt (2 g)
• 2 teaspoons ground cinnamon (8 g)
• 1 cup finely shredded unpeeled zucchini, patted dry (100 g)
• 1 cup finely shredded carrot (100 g)

Instructions

1. Preheat oven to 375°F. Line an 8½ x 4½-inch loaf pan with parchment paper.
2. In a medium bowl, mix vegetable oil, eggs, granulated sugar, brown sugar, and vanilla until combined.
3. In a large bowl, whisk flour, baking soda, baking powder, salt, and cinnamon. Add wet ingredients and stir until just combined.
4. Fold in shredded zucchini and carrot, then pour batter into the prepared pan.
5. Bake 50–60 minutes, until a toothpick inserted in the center comes out with little to no crumbs.
6. Cool in the pan 5–10 minutes, then transfer to a wire rack to cool completely.

Notes

Pre-shredded carrots: Packaged shredded carrots often lack moisture and flavor. For best results, shred fresh carrots and zucchini yourself.

Storage: Store in an airtight container at room temperature for up to 5 days or freeze wrapped for up to 3 months.

Serving: 1slice,
Calories: 322kcal,
Carbohydrates: 42g,
Protein: 4g

Author: Haley D Williams

Course: Bread, Breakfast, Snack

Cuisine: American

The post Moist Zucchini and Carrot Bread Recipe first appeared on Cekze.

This salad combines tender roasted or sautéed eggplant, creamy chickpeas, crisp raw vegetables and salty feta for a satisfying mix of textures. Use whatever eggplant variety you prefer—globe, Italian or Japanese will all work. If you like, prepare a batch of cooked eggplant ahead of time and store it in the fridge so you can throw this salad together in minutes during the week.

Chickpea Eggplant Salad Ingredients

Roasted, grilled or sautéed eggplant. When eggplant is in season it’s especially good. For convenience, roast or sauté extra, refrigerate and add to salads, wraps, pizzas or dips throughout the week.

Chickpeas. Canned chickpeas are an easy shortcut—just rinse and drain them—but cooked dried chickpeas work equally well. You can also substitute other legumes such as white beans for a different texture.

Fresh raw vegetables. This is a summery Mediterranean-style salad, so use ripe tomatoes, cucumber, bell pepper, red onion, spinach or arugula, basil and some minced garlic for flavor.

Feta and olives. Crumbled feta and sliced or chopped olives add creaminess and a salty punch that helps balance the vegetables.

Olive oil and seasoning. A good extra-virgin olive oil makes a big difference. Add salt and pepper to taste and, if you like, a squeeze of lemon juice for extra brightness; ripe tomatoes can also add enough acidity on their own.

How I “Roast” Eggplant

Here’s a straightforward stovetop method I use when I want tender, slightly browned eggplant without turning on the oven.

Wash and slice the eggplant into rounds. Drizzle olive oil in a large pan and arrange the slices across the surface—single layer isn’t required, but try not to overcrowd the pan.

Add about a tablespoon of water and a pinch of salt, then cover with a lid. Cook over medium-high heat for 3–5 minutes, then flip the slices. Add a little more oil or water if the pan seems dry.

Lower the heat to medium and cook another 5 minutes, until the eggplant softens. Remove the lid and cook 3–4 minutes to encourage light browning; add a bit more olive oil if needed for color and flavor.

Transfer the cooked eggplant to a glass container and place a plate over it. Let it rest 10–20 minutes, then drain any released juices to reduce bitterness. The eggplant is now ready to chop and use in your salad, sandwiches or dips.

How To Make The Chickpea Eggplant Salad

Once your eggplant is cooked, this salad comes together in about ten minutes. Start by washing all the produce and chopping everything into bite-sized pieces: cucumbers, tomatoes, bell pepper, red onion, spinach and basil. Mince the garlic finely.

Rinse and drain the chickpeas, then roughly chop the cooked eggplant. Combine the vegetables, chickpeas, eggplant, olives and feta in a large bowl. Drizzle with olive oil, season with salt and pepper and add lemon juice if you want extra acidity. Toss gently to combine so the eggplant and chickpeas hold their shape while absorbing the dressing.

Serve the salad immediately to enjoy the contrast of textures, or let it rest 10–15 minutes so the flavors meld slightly before serving.

How To Store or Meal Prep

Tomatoes release moisture and can shorten the salad’s shelf life, so for best results prepare components ahead of time rather than assembling everything days in advance. Store cooked eggplant, drained chickpeas and chopped vegetables separately in airtight containers. Keep whole cherry or grape tomatoes until you’re ready to eat, or add tomatoes and dressing at the last minute.

You can assemble the salad in jars for easy grab-and-go meals. Layer olive oil or dressing first, then eggplant, chickpeas, feta and heartier vegetables, and top with delicate greens and tomatoes when ready to serve. Properly stored, layered jars can last 2–3 days in the refrigerator; toss everything together just before eating.

How To Serve

This salad is versatile: serve it as a side with grilled meats, fish or roasted vegetables, or enjoy it as a light main with crusty bread or a grain like quinoa. I once served it alongside Greek-style meatballs and roasted potatoes and the salad stole the show—the bright, tangy flavors pair well with richer dishes.

More Healthy Salad Ideas

If you like this chickpea eggplant salad, try other healthy salads with Mediterranean flavors, such as a black bean herb salad, a chopped chicken salad or a spicy shrimp and chickpea combination. These variations keep meals interesting and make it easy to eat well throughout the week.

Yield: 2

Chickpea Eggplant Salad Recipe

Healthy chickpea eggplant salad—an easy Mediterranean salad that combines roasted eggplant, chickpeas, fresh vegetables, olives and feta. Ready in about 10 minutes once the eggplant is cooked.

Prep Time
10 minutes

Total Time
10 minutes

Ingredients

• 1 cup eggplant, sautéed or roasted, then thinly chopped
• 1 cup chickpeas, canned, rinsed and drained (or cooked chickpeas)
• 1/4 onion, thinly chopped
• 1 large tomato, thinly chopped
• 1 cucumber, thinly chopped
• 1 sweet pepper, thinly chopped
• 1 1/2 cup spinach, thinly chopped
• 3 tbsp olives, pitted and thinly chopped
• 2 tbsp feta cheese, crumbled
• Handful of basil leaves, thinly chopped
• 2 garlic cloves, minced
• 1 tsp olive oil (plus more for cooking)
• Salt and pepper to taste
• Lemon juice (optional)

Nutrition Information:

Yield: 2
Serving Size: 1

Amount Per Serving:

Calories: 306 • Total Fat: 9g • Carbohydrates: 47g • Protein: 16g

The post Roasted Eggplant and Chickpea Salad with Lemon Dressing first appeared on Cekze.

This white chocolate cheesecake is incredibly creamy with a silky, smooth texture. The white chocolate flavor is delicate, so the dessert isn’t overly sweet. The recipe features an Oreo cookie crust and a chocolate ganache topping for a beautiful, indulgent finish. It’s also lovely served plain with fresh raspberries or strawberries.

This post was updated January 15, 2024 with a slightly revised recipe, new photos, and tips to ensure success.

Why You’ll Love this White Chocolate Cheesecake

Cheesecakes make an elegant dessert for dinner parties and special occasions. They look impressive and benefit from being made ahead—the flavor and texture improve after chilling overnight. This white chocolate version is a favorite for Valentine’s Day or any time you want a refined, sweet treat. It has a velvety, smooth body infused with white chocolate while retaining the classic tang of cream cheese to balance the sweetness.

The Oreo crust adds a pleasant crunch and chocolate contrast, and the chocolate ganache on top deepens the chocolate profile. You can also serve it simply with a handful of fresh berries for a lighter presentation.

How to Make a White Chocolate Cheesecake

Follow these steps carefully for a reliable result. This cheesecake is baked in a water bath to produce a silky texture and reduce the risk of cracks. Preparing the pan before making the crust is important to prevent water from seeping into the cheesecake.

1. Wrap the outside of the springform pan in an oven bag or slow cooker liner.
2. Wrap the outside in aluminum foil at least three times so the bottom and sides are well covered. This prevents leaks from the pan and keeps water from the water bath out of the cheesecake.

Make the Crust

1. Crush the Oreo cookies (including the filling) to fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin. Avoid Double Stuffed Oreos for this crust since their excess filling can affect the texture.
2. Mix the crushed cookies with melted unsalted butter until the mixture holds together when squeezed.
3. Press the crumbs into the bottom of the prepared pan and slightly up the sides to create a small lip.
4. Bake the crust in a preheated oven for 8 minutes. Remove from the oven but leave the oven on while you prepare the filling.

Make the White Chocolate Cheesecake Filling

1. Chop the white chocolate finely and place it in a heatproof bowl. Heat the heavy cream until hot but not boiling, then pour it over the chocolate. Let sit for 2–3 minutes, then whisk until smooth. If needed, warm in the microwave in short, medium-power intervals (do not use high power) until fully melted. Set aside.
2. In a large bowl, beat the room-temperature cream cheese with the granulated sugar until smooth and lump-free. Scrape the bowl periodically to ensure an even texture.
3. Whisk the eggs together, then add them to the cream cheese mixture slowly, about half at a time, mixing only until combined to avoid overmixing.
4. Gently whisk the white chocolate and cream mixture into the cheesecake batter by hand using a wire whisk. This helps prevent overmixing and reduces the chance of cracks.

Baking & Cooling the Cheesecake

Pour the batter into the prepared crust and smooth the top. Place the wrapped springform pan in the center of a large roasting pan and pour boiling water into the roasting pan until it reaches about 1/2 to 1 inch up the sides of the springform pan. Bake at 325°F (170°C) for about 50–60 minutes, or until the center still has a slow, pudding-like wobble when the pan is gently nudged. If it wobbles like a liquid, it needs more time.

When the cheesecake is done, remove it from the oven and run a thin knife around the edge to separate it from the pan. Allow it to cool gradually in the roasting pan to room temperature—rapid temperature changes can cause the cheesecake to sink or crack. Once fully cooled, refrigerate the cheesecake for at least 6 hours or preferably overnight.

White Chocolate Cheesecake – Tips & Tricks

1. Room temperature ingredients: Have cream cheese and eggs at room temperature to avoid lumps and to make mixing easier. Cut the cream cheese into cubes to speed warming and place eggs in warm water for 10 minutes if needed.
2. Use real baking chocolate: Use high-quality white baking chocolate, not chocolate chips. Chocolate chips are formulated to keep their shape and may not melt smoothly.
3. Water bath: Bake the cheesecake in a water bath for consistently creamy results and fewer cracks.
4. Cool slowly: Allow the cheesecake to cool gradually before refrigerating to prevent sudden temperature changes that can cause cracks or sinking.
5. Chill time: Chill for at least 6 hours, preferably overnight, so the texture and flavor develop fully.

Toppings for White Chocolate Cheesecake

The cheesecake in this recipe is finished with a chocolate ganache and a white chocolate drizzle. Other serving options include:

• Plain, with a few fresh berries
• Served with a simple strawberry sauce
• Served with a raspberry coulis

White Chocolate Cheesecake Recipe

Yield & Time

• Servings: 12 pieces
• Prep: 45 minutes
• Cook: 1 hour
• Chilling: 6 hours (preferably overnight)
• Total time: about 7 hours 45 minutes including chilling

Equipment

• 9-inch (23 cm) springform pan (an 8-inch pan is too small)
• Large roasting pan big enough to hold the springform pan for the water bath

Ingredients

For the Chocolate Cookie Crust

• 30 Oreo cookies (including filling)
• 5 tablespoons (70 g) unsalted butter, melted

For the Cheesecake

• 10 oz (280 g) white chocolate, very finely chopped
• 1 cup (240 ml) heavy whipping cream (33–35% fat)
• 24 oz (680 g) cream cheese, full-fat, brick style
• 3/4 cup (150 g) granulated sugar
• 4 large eggs (room temperature)
• Boiling water, for the water bath

Topping

• 6 oz (170 g) semi-sweet or 50–70% dark chocolate
• 1/2 cup (120 ml) heavy whipping cream
• 2 oz (56 g) white chocolate for drizzling
• Fresh raspberries, optional

Instructions

Prepare the Oven and Pan

1. Preheat the oven to 325°F (170°C) and position a rack in the lower third of the oven.
2. Wrap the outside of the 9-inch springform pan in an oven bag or liner, then wrap the outside with aluminum foil at least three times so the bottom and sides are fully covered.

Oreo Crust

1. Pulse cookies to fine crumbs in a food processor or crush in a sealed bag with a rolling pin.
2. Combine crumbs and melted butter, mixing until cohesive.
3. Press into the bottom of the prepared pan and slightly up the sides.
4. Bake the crust for 8 minutes, then remove from the oven and leave the oven on.

White Chocolate Cheesecake Filling

1. Place the chopped white chocolate in a heatproof bowl. Heat the cream until just below boiling, pour it over the chocolate, and let it sit for 2–3 minutes. Whisk until smooth, warming gently if necessary. Set aside.
2. Beat the cream cheese and sugar until smooth and free of lumps.
3. Whisk the eggs, then add them to the cream cheese mixture slowly, stopping as soon as combined.
4. Gently whisk the white chocolate mixture into the batter by hand to avoid overmixing.
5. Pour the batter into the prepared crust and smooth the top.
6. Place the springform pan into the center of the roasting pan. Pour boiling water into the roasting pan to a depth of about 1/2–1 inch.
7. Carefully transfer the roasting pan to the oven and bake for 50–60 minutes. The cheesecake is done when the center jiggles like a gently set pudding—too loose means it needs more time.
8. Remove from the oven and run a thin knife around the edge. Cool the cheesecake in the roasting pan to room temperature, then refrigerate covered for at least 6 hours or overnight.

Chocolate Ganache

1. A few hours before serving, prepare the ganache once the cheesecake is fully chilled. Chop the semi-sweet chocolate and place it in a heatproof bowl.
2. Heat the cream until nearly boiling, pour over the chocolate, and let sit 2 minutes. Whisk until smooth, warming briefly if needed.
3. If any condensation is on the cheesecake, blot gently. Let the ganache cool slightly, then pour it slowly over the cheesecake, allowing drips down the sides.
4. Melt the white chocolate and drizzle over the ganache. Optionally place raspberries around the edge.
5. Return the cheesecake to the fridge until ready to serve. For neat slices, use a thin, sharp knife and wipe it between cuts.

Notes

1. Room temperature ingredients: Allow cream cheese and eggs to reach room temperature for a smoother batter. Cut cream cheese into cubes to speed this up, and soak eggs in warm water for 10 minutes if necessary.
2. White chocolate: Use quality baking chocolate, not chocolate chips, for best melting and texture.
3. Cream cheese: Use full-fat, brick-style cream cheese, not low-fat or spreadable varieties.
4. Storage: Refrigerate the cheesecake, covered, for up to 4 days.

Nutrition (estimate per slice)

Calories: 787 kcal; Carbohydrates: 62 g; Protein: 11 g; Fat: 57 g; Saturated Fat: 32 g; Sugar: 50 g. These values are estimates for one of 12 slices with ganache and white chocolate drizzle.

The post Decadent White Chocolate Cheesecake Recipe first appeared on Cekze.

If you enjoy sweet dips, try pairing this with fresh fruit, pretzels, or a variety of cookies. The combination of creamy peanut butter, sweet jelly, and smooth cream cheese makes for a crowd-pleasing treat that’s easy to prepare and impossible to resist.

I usually plan my posts in advance and follow a schedule, but sometimes a recipe appears and I have to make it right away. That’s exactly what happened when I saw a peanut butter and jelly cheese ball on a cooking show. I loved the idea but wanted an even simpler version.

So I turned the concept into a dip. It takes about 10 minutes to make—truly minimal effort. Making a dip rather than a cheese ball allowed the peanut butter and jelly flavors to shine without the mixture becoming too soft to form into a ball. The result is faster to prepare and easier to serve.

As a fan of peanut butter and jelly sandwiches, I found this dip to be nearly perfect. I served it with graham crackers, but sweet crackers, pretzels, apple slices, or even sturdy cookies are all excellent for dipping. It’s a fun, nostalgic dessert that works well for parties, game-day spreads, potlucks, or an after-school snack.

Ingredients & Substitutions

Cream Cheese: Start with softened cream cheese for a smooth dip. Regular or lower-fat cream cheese both work fine; just make sure it’s softened to room temperature for easy mixing.

Peanut Butter: Use creamy or chunky peanut butter depending on your texture preference. You can also substitute almond butter or another nut butter for a different flavor profile.

Strawberry Jelly: Strawberry jelly or jam is classic here, but any jelly or preserve—grape, raspberry, or mixed berry—will work. Choose one with the sweetness you like.

Honey: A small amount of honey adds balance and bright sweetness that complements the peanut butter.

Peanuts: Chopped salted peanuts add crunch and visual appeal. If you prefer a smoother dip, omit the nuts or use finely chopped nuts. A few extra whole or chopped peanuts and a swirl of jelly on top make an attractive garnish.

More Peanut Butter Favorites

If you love peanut butter desserts, consider exploring recipes like peanut butter blossoms, classic peanut butter cookies, rich peanut butter cheesecake, peanut butter and jelly banana bread, layered peanut butter brownie trifles, or peanut butter and jelly thumbprint cookies. These treats highlight peanut butter in different textures and formats and are great for sharing.

Looking for more free recipes?
Subscribe to your favorite recipe newsletters or follow dessert-focused food accounts to receive fresh family-friendly ideas and inspiration. Sharing photos of your creations on social media can be a fun way to connect with others who love baking and entertaining.

Peanut Butter and Jelly Dip

Author:
Deborah Harroun

Prep Time:
10 minutes

Total Time:
10 minutes

Servings:
10 servings

Course:
Dessert

Cuisine:
American

A dessert dip that captures the classic peanut butter and jelly flavor. Quick to prepare and perfect for gatherings or snacks.

Ingredients

• 8
  oz
  cream cheese
  softened
• 1
  cup
  peanut butter
  (creamy or chunky)
• 1/2
  cup
  strawberry jelly or jam
• 2
  tablespoons
  honey
• 1/2
  cup
  chopped peanuts

Instructions

• In a mixing bowl, beat the softened cream cheese until light and fluffy. Add the peanut butter and continue to beat until well combined. Mix in the jelly and honey until the dip is smooth and evenly flavored. Fold in the chopped peanuts to distribute the crunch throughout the mixture.
• Transfer the dip to a serving bowl. If desired, add a swirl of additional jelly on top and sprinkle with extra peanuts for garnish. Chill in the refrigerator until you’re ready to serve. Present with graham crackers, sliced apples, pretzels, or your preferred dippers.

Recipe Notes:

This dip was adapted from a televised peanut butter and jelly cheeseball concept and simplified into a fast, scoopable dessert dip. Customize the sweetness and texture to suit your taste by adjusting the jelly or choosing a different nut butter.

Keywords:
peanut butter and jelly dip, peanut butter dip

The post Creamy Peanut Butter and Jelly Dip for Snacks and Fruit first appeared on Cekze.

I’m on a fajita kick lately—I could honestly eat them every day. Part of the appeal is how simple they are and how quickly they come together. Small tweaks, like lightly heating white corn tortillas in a skillet or warming them with a bit of olive oil in the Foodi, make a surprisingly big difference in texture and flavor compared to microwaving.

It’s the little things—and the method matters. I usually make air fryer steak fajitas, but lately I’ve been cutting back on red meat, so chicken fajitas in the air fryer have become a new favorite. Both versions are delicious, but chicken is lighter and cooks quickly, which is perfect for busy weeknights.

Can you make Air Fryer Chicken Fajitas in a Ninja Foodi?

Yes—these fajitas work wonderfully in a Ninja Foodi. Use the Air Crisp function and the crisping basket for best results. The Foodi is a versatile all-in-one appliance that crisps and cooks quickly, producing nicely browned edges on the chicken and vegetables while keeping the meat juicy.

What seasoning should you use for Air Fryer Chicken Fajitas?

Either a gluten-free fajita seasoning or a taco seasoning works great—both provide the warm, smoky flavors fajitas need. If you prefer homemade blends, a simple mix of chili powder, paprika, cumin, garlic powder, onion powder, salt, and a touch of oregano makes a flavorful homemade fajita seasoning. Keep a jar in your spice cabinet so you can toss these together in minutes.

What tortilla should you use for Air Fryer Fajitas?

Choose what you and your family prefer—flour tortillas are softer and a common favorite, while white corn tortillas bring an authentic, slightly firmer texture. I like heating mine briefly in the Foodi or in a skillet with a light spray of olive oil. That quick sear crisps the edges just enough and adds flavor. Heat each side for about a minute until warmed through and slightly crisp.

Can you prep ahead Air Fryer Chicken Fajitas?

Absolutely. These fajitas freeze well, making them an excellent addition to a freezer meal rotation. Combine the sliced chicken, peppers, onions, and seasoning in a freezer-safe bag and freeze. When you’re ready to cook, thaw for an hour or two, then place the contents in the air fryer basket and cook as directed. Freezer prep saves time and makes an easy weeknight dinner even easier.

Ready to have dinner done in about 30 minutes? Let’s make Air Fryer Chicken Fajitas and add a simple, reliable chicken fajita recipe to your weeknight lineup.

The post Ninja Foodi Air Fryer Chicken Fajitas Recipe first appeared on Cekze.

Why You Will Love these Smoked Stuffed Peppers with Chorizo

Simple steps: This recipe comes together quickly. The filling is a straightforward mix of ground chorizo, rice, salsa, and a few seasonings, packed into pepper halves. Using a pre-cooked rice packet shortens prep time so you can have the filling ready in about 15 minutes.

Big flavor: Chorizo brings a bright, savory depth and a touch of heat, while smoking the peppers adds a complementary smoky note. Sweet bell peppers and melted Mexican-style cheese round out the Southwestern profile.

Short smoke time: If you want a smoked dinner that doesn’t take the whole day, these are ideal. From prep to finished dish you can be at the table in under two hours. The raw chorizo cooks while the peppers gently absorb smoke.

What are Smoked Stuffed Peppers?

Smoked stuffed peppers are bell peppers hollowed and filled with a savory stuffing—commonly a meat-and-rice mixture—then finished in a smoker to develop smoky complexity. There are many variations: spicy or mild, with different meats or vegetarian. This version uses ground chorizo, brown rice, salsa, poblano, garlic, and cheese, smoked until the filling reaches a safe internal temperature and the peppers are tender.

Recipe Rundown

Ingredients needed for this Smoked Stuffed Peppers Recipe

Bell peppers: Use a mix of colors for presentation or all one color—choose large peppers to hold a generous stuffing.

Chorizo sausage: Mexican-style chorizo adds color, spice, and savory depth. The sausage carries much of the seasoning, so extra spices can be kept minimal.

Seasonings: With chorizo providing primary flavor, simple additions like onion powder, chili powder, salt, and pepper are enough.

Salsa: Used in place of tomato sauce, salsa adds moisture and complements the chorizo’s flavor.

Garlic: Fresh garlic brightens the filling; garlic powder can substitute in a pinch.

Brown rice: Pre-cooked brown rice or microwave rice packets make this recipe faster and help keep cook time predictable.

Poblano pepper: Finely chopped poblano adds texture, mild heat, and a subtle sweetness.

Mexican-style shredded cheese: A convenient blend that melts well and adds a creamy finish.

How to make Smoked Stuffed Peppers

Step 1: Preheat your smoker to 225°F. Prep the bell peppers by washing, cutting the tops off, removing seeds, and slicing each pepper in half lengthwise.

Step 2: In a large bowl combine 1 lb ground chorizo, 1 cup salsa, 2 minced garlic cloves, 1 package (8.5 oz) cooked brown rice (or equivalent cooked rice), 1 finely chopped poblano pepper, ½ tsp onion powder, ½ tsp chili powder, ½ tsp salt, ½ tsp pepper, and ½ cup shredded Mexican-style cheese. Mix until evenly combined.

Step 3: Pack the meat-and-rice mixture into each pepper half, firm but not overly tight, and arrange the stuffed peppers directly on the smoker grates. Place a drip pan under them if desired to catch grease.

Step 4: Close the lid and smoke at 225°F for about 1 hour 30 minutes. When the filling’s internal temperature reaches roughly 150°F, sprinkle the remaining ½ cup cheese over the tops.

Step 5: Continue smoking until the filling reaches 160°F and the cheese is melted. Remove from the smoker and let rest briefly, then serve with optional toppings such as additional salsa, sour cream, cilantro, or hot sauce.

Additions & Substitutions

• If you want more heat, add diced jalapeño, red pepper flakes, or swap in pepper jack cheese.
• For a lower-carb option, substitute cauliflower rice for the brown rice.
• Ground beef or turkey can replace chorizo; adjust cooking time and add a touch more salsa for moisture if using leaner meats.
• White rice works fine if you prefer its texture and flavor.
• Additions like onions, cumin, smoked paprika, or your favorite BBQ rub can personalize the dish.

Smoked Chorizo Stuffed Peppers

These smoked stuffed peppers put a flavorful twist on a classic and make a great weeknight dinner. Simple to prepare, loaded with chorizo sausage, and finished with smoke for a rich, savory bite.

Prep Time
15 minutes

Cook Time
1 hour 45 minutes

Total Time
2 hours

Servings
6

Calories
302 kcal

Ingredients

• 4 large bell peppers
• 1 lb chorizo
• ½ tsp onion powder
• ½ tsp chili powder
• ½ tsp salt
• ½ tsp pepper
• 1 cup salsa
• 2 cloves garlic, minced
• 1 (8.5 oz) package brown basmati rice (microwave) or 1 cup cooked brown rice
• 1 poblano pepper, finely chopped
• 1 cup Mexican-style shredded cheese, divided

Instructions

1. Preheat the smoker to 225°F.
2. Prep the bell peppers by washing, cutting the tops off, removing seeds, and slicing each pepper in half lengthwise.
3. In a bowl combine chorizo, seasonings, salsa, garlic, cooked rice, poblano, and ½ cup cheese. Mix until well combined.
4. Pack the mixture into each pepper half and arrange directly on the smoker grates. Place a pan underneath to catch drippings if desired.
5. Smoke at 225°F for about 1 hour 30 minutes. When the filling reaches 150°F, sprinkle the remaining cheese on top.
6. Continue until the filling reaches 160°F and the cheese is melted. Remove and serve with salsa, sour cream, cilantro, or hot sauce.

Video

Notes

Cooking times may vary depending on how well your smoker holds temperature. Use an instant-read thermometer to verify filling reaches 160°F.

The post Smoked Chorizo-Stuffed Peppers with Melted Cheese first appeared on Cekze.