Delicious Archives - Page 4 of 12

Tag: Delicious

March 23, 2026

Carrot Cake Baked Oatmeal

Breakfast just got so much better with this cake inspired Carrot Cake Baked Oatmeal! It’s made with nutritious and filling rolled oats, crunchy pecans, sweet spices, shredded carrots and it’s finished with a honey cream cheese icing. A fun spring themed dish fit for a …

Desserts

by CookDiaries

March 22, 2026

Creamy Shrimp Risotto With Mascarpone

Creamy Shrimp Risotto with Mascarpone is a luxurious, comforting dish that feels elegant yet approachable. Tender shrimp mingle with perfectly cooked risotto, enriched with creamy mascarpone for a silky, rich finish an indulgent meal that’s perfect for special dinners or anytime a touch of sophistication …

Seafood

by CookDiaries

March 21, 2026

Chicken Paprikash

Chicken Paprikash is a comforting, classic Hungarian dish that’s rich, flavorful, and perfect for cozy dinners. Tender chicken simmers in a creamy, paprika-spiced sauce, creating a meal that’s hearty, satisfying, and full of warmth best served with noodles or dumplings to soak up every bit of the delicious sauce.

Recipe information

Total Time 2 hours 15 minutes
Yield 6 servings

Ingredients

1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, plus more

1 tsp. freshly ground pepper, plus more

3 lb. skin-on, bone-in chicken thighs and/or drumsticks (about 9 pieces), patted dry

1 Tbsp. vegetable oil

2 Tbsp. unsalted butter

2 large onions, thinly sliced

6 garlic cloves, finely grated

¼ cup Hungarian sweet paprika

1 Tbsp. all-purpose flour

½ tsp. cayenne pepper

2 cups low-sodium chicken broth

¼ cup sour cream

Parsley leaves with tender stems (for serving)

Buttered cooked egg noodles (for serving; optional)

Preparation

Step 1

Sprinkle 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt and 1 tsp. freshly ground pepper all over 3 lb. skin-on, bone-in chicken thighs and/or drumsticks (about 9 pieces), patted dry. Heat 1 Tbsp. vegetable oil in a medium Dutch oven or large high-sided skillet with a lid over medium-high. Working in batches if needed, cook chicken, skin side down, in a single layer, until golden brown, 5–7 minutes. Turn and cook on other side until golden brown, 5–7 minutes (chicken won’t be cooked all the way through at this point). Transfer to a large plate or baking sheet. Carefully pour off all but 1 Tbsp. fat from pot.

Step 2

Add 2 Tbsp. unsalted butter to pot and heat over medium-high until melted. Add 2 large onions, thinly sliced, and 6 garlic cloves, finely grated; cook, stirring often with a heatproof rubber spatula, until onions are softened and garlic is fragrant, 6–8 minutes. Add ¼ cup Hungarian sweet paprika, 1 Tbsp. all-purpose flour, and ½ tsp. cayenne pepper and cook, stirring constantly, until a thin film starts forming on bottom of pot, about 2 minutes. Gradually pour in 2 cups low-sodium chicken broth, stirring constantly. Bring to a simmer and cook until sauce is thick enough to lightly coat a spoon, about 3 minutes.

Step 3

Nestle chicken into sauce (they should be almost completely submerged) and cover pot. Reduce heat to low and cook 1 hour. Uncover pot and skim off excess fat; discard. Re-cover and continue to cook until chicken is tender and meat is falling off the bone, 30–35 minutes more. Transfer chicken to a platter.

Step 4

Increase heat to medium-high and bring sauce to a simmer. Cook, stirring occasionally, until thickened to the consistency of heavy cream, 6–8 minutes. Remove from heat and stir in ¼ cup sour cream. Taste sauce and season with more salt and pepper if needed. Spoon sauce over chicken, top with parsley leaves with tender stems, and serve with buttered cooked egg noodles if desired.

Note:

This chicken paprikash gets better with time, so feel free to make it ahead, store in the fridge for up to three days, and gently reheat on the stove.

Dinner & Lunch

by CookDiaries

March 17, 2026

Steak Bites With Potatoes

Air fryer garlic butter steak bites and potatoes cooked together for a fast, easy dinner. Tender steak, crispy potatoes, ready in 20 minutes. Prep Time:10minutes minsCook Time:20minutes minsTotal Time:30minutes minsServings:4 servings Equipment Ingredients Steak Marinade: The “Flavor Bomb” Garlic Butter The Potato Seasoning: Instructions Notes Cooking this recipe is …

Dinner & Lunch

by CookDiaries

March 16, 2026

Peanut Butter Cup Hot Chocolate

This peanut butter cup hot chocolate is a rich peanut butter and chocolate drink, the perfect cup of hot chocolate for peanut butter cup lovers! Prep Time 2 minsCook Time 2 minsServings 2 Ingredients For Toppings: Equipment Instructions

Sip Fresh

by CookDiaries

March 11, 2026

Strawberry Shortcakes

Strawberry shortcakes are easy to make, and you can leave it to your guests to do the assembly. Make the biscuits in the morning or even the night before. It takes just five minutes to prep the strawberries and, as opposed to whipped cream, the whipped labneh can be made ahead of time too.

Prep – 30minutes mins
Cook – 12minutes mins
Serves – 6

Ingredients

For the Sumac Macerated Strawberries

▢1 pound (450g) strawberries, hulled and sliced
▢1 tablespoon citrus juice (lemon, lime, or orange)
▢1 tablespoon sumac
▢1 tablespoon granulated sugar

For the Olive Oil Shortcakes

▢2 cups (240g) white whole wheat flour
▢1 tablespoon baking powder
▢2 tablespoons granulated sugar
▢1/2 teaspoon kosher salt
▢3/4 cup milk
▢1/3 cup extra virgin olive oil
▢1 teaspoon citrus zest (lemon, lime, or orange)
▢1/2 teaspoon vanilla extract

For the Optional Egg Wash

▢1 large egg
▢1 tablespoon water
▢Granulated or turbinado sugar, for sprinkling

For the Whipped Labneh

▢2 cups labneh
▢2 tablespoons granulated sugar
▢1/2 teaspoon vanilla extract
▢Fresh mint, finely minced, for garnish

Instructions

Get ready: Preheat the oven to 450°F. Line a baking sheet with parchment paper.
Macerate the strawberries: In a mixing bowl, add the strawberries, citrus juice, sumac, and sugar. Stir to coat the strawberries evenly. Set aside at room temperature for at least 20 minutes to macerate (soften).
Mix the dry ingredients: In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt.
Mix the wet ingredients: In a medium mixing bowl, whisk together the milk, olive oil, zest, and vanilla.
Make the dough: Pour the milk mixture into the flour mixture. Mix with a spatula until just combined.
Bake: Use a cookie scoop or 2 spoons to drop the dough into 6 mounds spaced evenly on the prepared baking sheet.
Optionally, make an egg wash for better browning in the oven. Beat the egg and water in a small bowl. Use a pastry brush to brush the tops of the biscuits with a light coating of egg wash. Sprinkle the biscuits with granulated or turbinado sugar.
Bake the shortcakes. Bake until lightly golden, 12 to 15 minutes. Remove from the oven, then let the biscuits cool slightly on the pan.
Make the whipped labneh: While the biscuits are baking, make the whipped labneh. In a large bowl with a hand mixer, beat the labneh, sugar, and vanilla on medium speed until light and creamy, about 2 minutes.
Assemble and serve: Assemble the shortcakes warm or at room temperature. When the biscuits are cool enough to handle, halve them horizontally with a serrated knife. Add a generous scoop of macerated strawberries along with their juices on the bottom half of the biscuit. Add a dollop of whipped labneh and a sprinkling of mint. Sandwich it with the top half of the biscuit and serve.

Notes

Feel free to swap the strawberries with any berry of your choice, or a mixture.
If you can’t find labneh easily and don’t have time to make it yourself, use Greek yogurt or skyr.
You can leave out the sumac for plain macerated strawberries, or substitute another spice. Many spices pair well with strawberries, such as 1/2 teaspoon ground cardamom, 1 teaspoon ground coriander, 1/2 teaspoon ground cinnamon, or 1/4 teaspoon freshly ground black pepper.

Nutrition

Calories: 375.1kcalCarbohydrates: 48.5gProtein: 14.6gFat: 14.9gSaturated Fat: 2.5gPolyunsaturated Fat: 1.6gMonounsaturated Fat: 9.3gTrans Fat: 0.01gCholesterol: 34.3mgSodium: 453.1mgPotassium: 314.4mgFiber: 5.6gSugar: 17.5gVitamin A: 101.1IUVitamin C: 45.8mgCalcium: 273mgIron: 1.7mg

Desserts

by CookDiaries

March 8, 2026

Coq au Riesling

Coq au Riesling is a classic French style chicken dish made with chicken thighs simmered in a creamy white wine sauce with bacon, mushrooms, and thyme. Rich, comforting, and full of flavor, it’s perfect for a relaxed but special dinner. Prep 20minutes minutesCook 50minutes minutesServings 6 Ingredients Instructions …

Chicken

by CookDiaries

March 7, 2026

Caramel Apple Spice

Copycat Starbuck’s caramel apple spice tastes just like the original! With a homemade sweet cinnamon syrup mixed in with hot apple juice, topped with whipped cream and a drizzle of caramel sauce this drink is the perfect thing to warm up with! Servings 5 Ingredients For the …

Sip Fresh

by CookDiaries

March 1, 2026

Crispy Skin Slow Cooker Turkey

Crispy Skin Slow Cooker Turkey is THE MOST succulent Turkey, WITHOUT brining OR marinading! This Turkey will have EVERYONE talking!

Prep Time:10minutes mins
Cook Time:4hours hrs 20minutes mins
Servings:8 people

Ingredients

▢8-10 pound whole turkey skin on
▢2 heads garlic cut in half horizontally
▢4 sprigs thyme
▢4 sprigs rosemary
▢1 slice lemon

Herb Butter

▢4 tablespoons salted butter
▢1 teaspoon fresh thyme leaves chopped, or 1/2 teaspoon dried thyme
▢2 teaspoons garlic minced
▢1 pinch salt
▢1 pinch cracked pepper

Homemade Gravy

▢2 cups turkey broth from the slow cooker
▢1/4 cup butter
▢1/4 cup flour
▢1 teaspoon Worcestershire sauce
▢1 pinch salt only if needed
▢1 pinch pepper only if needed

Instructions

Combine the Herb Butter ingredients in a bowl and mix well. Reserve half of the Herb Butter in the refrigerator for later.
Arrange the garlic cut-side down in the bottom of the slow cooker bowl. Add the sprigs of thyme and rosemary, and slice of lemon.
Using paper towels, pat the turkey dry as much as you can. Rub all over with the remaining herb butter, season generously with salt and pepper all over, then place the turkey on top of the garlic and herbs in the slow cooker bowl.
Cover and cook on HIGH for 4 hours, or LOW for 8 hours.
(About half an hour before the end of cooking time, arrange oven shelf to the lower half of your oven. Preheat your oven broiler/or grill in Australia to crisp the skin.)
Carefully transfer turkey to a roasting tray by inserting tongs on either side of the turkey into the carcass; lifting and placing straight into the roasting tray (have your tray sitting right next to the slow cooker for an easy transition). Remove 2 cups of the liquid from the slow cooker bowl, strain and reserve for your gravy. Pour any remaining juices over your turkey.

Crisp the Skin

Using the reserved herb butter, use a spoon to spread it over the top of your turkey for extra flavour (the turkey will be hot and the butter will melt nicely over the skin). Broil for about 10 minutes, OR until the skin is crispy and golden browned all over. Leave it longer if needed, but if you see it start to burn, turn the broiler off and turn the oven on to 420°F | 220°C, and continue roasting until the turkey is golden browned (about 15 minutes).
Allow it to rest for 5 minutes before carving and serving.

Gravy

Melt the butter in a small pot over low-medium heat. Whisk in the flour until combined. Allow to cook for about a minute, while whisking occasionally. Pour in 1/2 cup of the Turkey liquid and whisk until it forms a paste. Add remaining liquid in 1/2 cup increments, whisking in between, until the gravy is smooth. Allow to simmer over medium heat until thickened. Take off heat and mix in the Worcestershire sauce. The gravy will continue to thicken as it cools.
Season with salt and pepper, only if needed.

Notes

Recipe Notes

1. Turkey Size Guide

Standard Slow Cooker (6-7 qt): Stick to a turkey between 8–10 lbs (4–5 kg).
Large Slow Cooker (8-10 qt): You can fit a bird up to 12 lbs (5.5 kg).
Lid won’t close? Cover the gap tightly with heavy-duty aluminum foil to trap the steam.

2. Herb Substitutions

If you don’t have fresh herbs, you can use dried herbs for the butter rub.
Ratio: Use 1 teaspoon of dried herbs for every 1 tablespoon of fresh herbs.
Note: I still recommend using fresh herbs (even just parsley) inside the cavity for better aroma.

3. Gluten-Free Gravy Option

Replace the all purpose flour with cornstarch.
Method: Mix 2 tablespoons of cornstarch with 2 tablespoons of cold water to create a slurry. Pour this into the simmering turkey liquid and whisk until thickened.

4. Storage & Reheating

Fridge: Store leftover meat in an airtight container for up to 3-4 days.
Freezer: Freeze in portions with a little gravy to keep it moist for up to 3 months.
Reheating: To prevent drying out, place turkey in a baking dish with a splash of broth (or leftover gravy), cover with foil, and bake at 350°F (175°C) until warmed through.

5. Troubleshooting

Skin browning too fast? If the broiler is burning the skin before it’s crispy, switch your oven to Bake at 420°F (220°C) for 10-15 minutes to finish gently.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Chicken

by CookDiaries

February 27, 2026

Patates Riganates

Few can resist the lure of tender, herby Greek lemon potatoes. Often cooked in the drippings of a roasting leg of lamb or whole chicken, Greek potatoes don’t require a big roast for big flavor. Here, the lemony side dish gets its punch from a …

Simple

by CookDiaries