Foodgasm Archives - Page 3 of 4

Tag: Foodgasm

August 27, 2025

Mini Biscoff Cheesecakes

These mini Biscoff cheesecakes are creamy, spiced, and indulgent, with a crisp biscuit base, smooth baked filling and a generous layer of Biscoff spread on top. Prep Time30 minutes minsCook Time20 minutes minsServings12 cheesecake Ingredients For the base For the filling For the topping Make …

Desserts

by CookDiaries

August 26, 2025

Sunlit Chicken & Rice Medley

Charred chicken takes center stage in this vibrant bowl, smoky and tender, surrounded by a symphony of textures and flavors. Each bite is bright, comforting, and layered with subtle richness a feast that feels as lively as it is satisfying. Prep: 5 minsCook: 15 mins …

Chicken

by CookDiaries

August 25, 2025

BBQ Chicken Quesadillas

These BBQ Chicken Quesadillas are one of the most favorite go-to easy dinners. They’re loaded with tender chicken, tangy bbq sauce, tender veggies, melty cheese, and a little crunch from the tortilla. It all gets cooked up to golden, crispy perfection that comes together fast, and tastes amazing!

Prep Time 10 mins
Cook Time 10 min

Ingredients

BBQ Chicken Quesadillas

olive oil
1 cup diced red onion
1 cup bacon bits (or cooked and crumbled bacon)
3 cups cooked and shredded chicken (rotisserie chicken works great)
1/2 cup BBQ sauce
6 large flour tortillas
4 cups shredded cheese (I like a mix of mozzarella, cheddar, and pepper jack)
1/4 cup fresh cilantro (chopped)

Instructions

Add a little oil to a large skillet over medium heat. Add the red onion and cook for a couple minutes until the onion starts to soften. olive oil, 1 cup diced red onion
Add in the bacon bits and cook for a couple more minutes until it crisps up. 1 cup bacon bits
Add the chicken, and bbq sauce to the pan and mix it all together. Scoop into another bowl and set it aside. 3 cups cooked and shredded chicken, 1/2 cup BBQ sauce
Add a little more oil to the pan and add in a large tortilla. 6 large flour tortillas
Sprinkle a little shredded cheese over half of the tortilla, then a scoop of the chicken mixture. Add a couple more Tablespoons of cheese over the mixture. Sprinkle with cilantro. 4 cups shredded cheese, 1/4 cup fresh cilantro
Fold the tortilla in half and let it cook on the bottom side until golden, 1 to 2 minutes. Flip and continue cooking on the other side until the tortilla is golden, and the inside is warm and melted.
Repeat with additional tortillas and filling.
Let the quesadillas sit for about 2 minutes, then slice and serve with sour cream, and more bbq sauce if desired.

Ingredients

BBQ Chicken Quesadillas

olive oil
1 cup diced red onion
1 cup bacon bits (or cooked and crumbled bacon)
3 cups cooked and shredded chicken (rotisserie chicken works great)
1/2 cup BBQ sauce
6 large flour tortillas
4 cups shredded cheese (I like a mix of mozzarella, cheddar, and pepper jack)
1/4 cup fresh cilantro (chopped)

Instructions

Add a little oil to a large skillet over medium heat. Add the red onion and cook for a couple minutes until the onion starts to soften. olive oil, 1 cup diced red onion
Add in the bacon bits and cook for a couple more minutes until it crisps up. 1 cup bacon bits
Add the chicken, and bbq sauce to the pan and mix it all together. Scoop into another bowl and set it aside. 3 cups cooked and shredded chicken, 1/2 cup BBQ sauce
Add a little more oil to the pan and add in a large tortilla. 6 large flour tortillas
Sprinkle a little shredded cheese over half of the tortilla, then a scoop of the chicken mixture. Add a couple more Tablespoons of cheese over the mixture. Sprinkle with cilantro. 4 cups shredded cheese, 1/4 cup fresh cilantro
Fold the tortilla in half and let it cook on the bottom side until golden, 1 to 2 minutes. Flip and continue cooking on the other side until the tortilla is golden, and the inside is warm and melted.
Repeat with additional tortillas and filling.
Let the quesadillas sit for about 2 minutes, then slice and serve with sour cream, and more bbq sauce if desired.

Nutrition

Calories: 466kcal
Carbohydrates: 34g
Protein: 35gFat: 21gS
aturated Fat: 8g
Polyunsaturated Fat: 5g
Monounsaturated Fat: 6g
Cholesterol: 82mg
Sodium: 1103mg
Potassium: 352mg
Fiber: 4gSugar: 11g
Vitamin A: 380IU
Vitamin C: 3mg
Calcium: 275
mgIron: 2mg

Dinner & Lunch

by CookDiaries

August 24, 2025

Ham Bean Soup

Ham Bean Soup ready in 15 minutes is kind of soup! A delicious and filling weeknight dinner that smells heavenly. Loaded with cannellini or navy bean and tender leftover ham in every bite! Prep Time: 5 minutes minsCook Time: 15 minutes minsServings: 8 people Ingredients …

Soups & Salads

by CookDiaries

August 23, 2025

Crispy Broccoli Parmesan Fritters

Crispy Broccoli Parmesan Fritters baked instead of fried is a great way to deliciously stash veggies for both children and adults! Prep Time: 10 minutes minsCook Time: 15 minutes minsServings: 8 -10 Fritters Ingredients Instructions Notes Nutrition Calories: 73kcal | Carbohydrates: 10g | Protein: 5g …

Breakfast

by CookDiaries

August 22, 2025

Creamy Pasta Carbonara

A rich, silky Roman classic made with crispy pancetta, creamy egg yolks, sharp Pecorino Romano, and perfectly al dente linguini. This comforting pasta comes together in just 20 minutes, yet delivers deep, savory flavor in every bite. A true example of simple ingredients meeting flawless technique.

Prep Time: 5 minutes mins
Cook Time: 15 minutes mins
Servings: 2 servings

Ingredients

Pasta

▢ 3 slices pancetta or use guanciale or bacon
▢ 9 oz linguini pasta

Sauce

▢ 4 large egg yolks 2 per serving
▢ 1 cup pecorino romano cheese finely grated
▢ 1 tsp ground black pepper
▢ 1/2 cup pasta cooking water divided

Instructions

Cut the pancetta into small squares. Place the pancetta in a pan over very low heat. Cook slowly to render the fat and crisp the meat.
Remove the cooked pancetta from the pan and set aside. Reserve all the rendered fat in the pan.
Bring a pot of salted water to a boil. Add the linguini and cook according to package instructions until al dente.
While the pasta cooks, combine the egg yolks, grated Pecorino Romano, and ground black pepper in a bowl. Beat together until smooth. Add about 3 tablespoons (50 ml) of hot pasta cooking water gradually, whisking quickly to temper the yolks and create a creamy sauce.
Drain the pasta and immediately transfer it to the pan with the reserved bacon fat over very low heat. Toss gently to coat. Pour in the egg and cheese mixture along with another 3 tablespoons (50 ml) of the reserved pasta water. Stir constantly until the sauce thickens into a silky consistency that coats the pasta. Do not let the sauce get so hot it scrambles.
Divide the pasta between plates. Top with the reserved crispy bacon and extra Pecorino Romano, either grated or shaved.

Notes

Let’s Talk Carbonara Secrets

Guanciale, pancetta or bacon?

Traditional carbonara calls for guanciale, but pancetta or even good-quality bacon can get the job done. Just make sure it’s golden, crispy, and packed with flavor.

Don’t scramble those yolks, babe

This is not the time for scrambled eggs. Keep the heat super low when mixing the sauce, and stir constantly. If things get too hot, take it off the heat and breathe. You got this.

Pasta water = liquid gold

A few spoonfuls of that starchy pasta water will transform your sauce into creamy heaven. Save it before draining and use it to adjust the texture to your liking.

Serve it right away

Carbonara waits for no one. Plate it up and enjoy immediately the sauce is at its silkiest when freshly made.

Pecorino makes it pop

That salty, punchy Pecorino Romano is the real MVP here. You can sub with Parmesan if needed, but it’ll give you a gentler, milder finish.

Nutrition

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

Pasta

by CookDiaries

August 21, 2025

Basque Cheesecake

Baked at high heat for a golden finish, it’s simple yet indulgent, with hints of vanilla and lemon zest for brightness. Perfectly chilled, it’s smooth, decadent, and effortlessly elegant. Prep Time: 15 minutes minsCook Time: 35 minutes minsServings: 8 people Ingredients Instructions Notes Sweet Tips …

Desserts

by CookDiaries

August 20, 2025

Taco Bell Quesarito

If you’ve been mourning the Quesarito ever since Taco Bell discontinued it, then I have good news: this copycat recipe is even better. It has everything you love about the Quesarito: seasoned ground beef, cilantro-lime rice, nacho cheese sauce, and sour cream, all wrapped in …

Dinner & Lunch

by CookDiaries

August 19, 2025

Strawberry Cheesecake Hand Pies

These Strawberry Cheesecake Hand Pies are like a slice of strawberry pie meets strawberry cheesecake, all wrapped in a cute little hand-held dessert. The filling is rich and creamy, with the perfect juicy berries, surrounded by the best golden, and crispy crust. These are sweet, satisfying, and so perfect for summer!

Prep Time 20 mins
Cook Time 30 mins

Ingredients

For the Strawberry Pie Filling:

8 oz strawberries (chopped)
1/4 cup granulated sugar
1 TBS cornstarch
1 tsp lemon juice

For the Cheesecake Filling:

4 oz cream cheese (1/2 block, softened)
1/4 cup granulated sugar
1 large egg yolk
1/2 tsp vanilla extract

For the Pies:

2 pie crusts
1 large egg
1 TBS milk

For the Icing (optional):

1 cup powdered sugar
2 TBS heavy cream
1/8 tsp vanilla extract

Instructions

Preheat the oven to 350 Fahrenheit. Line a baking pan with parchment paper.

For the Strawberry Pie Filling:

Add the strawberries, sugar, and cornstarch to a medium sauce pan over medium heat. Bring to a simmer, and let the mixture cook, stirring occasionally until thickened. About 4-6 minutes. 8 oz strawberries, 1/4 cup granulated sugar , 1 TBS cornstarch
Remove from the heat and stir in the lemon juice. Scoop the strawberry filling into a bowl and let it cool at room temperature until needed. 1 tsp lemon juice

For the Cheesecake Filling:

Add the cream cheese to a bowl and beat with a hand mixer or stand mixer until smooth. 4 oz cream cheese
Add in the sugar and mix for a couple minutes until smooth and combined. 1/4 cup granulated sugar
Add in egg yolk, and vanilla and mix until just combined. 1 large egg yolk , 1/2 tsp vanilla extract
Cover the mixture and place it in the fridge until needed.

For the Pies:

Roll out the pie crusts on a lightly floured surface. Cut each pie crust into 6-8 rectangles, about 3×5 in size. Re bunch the the pie crust and re-roll as needed to get as many rectangles as you can. 2 pie crusts
Cut slits into half of the rectangles for venting.
Take a pie square without slits and add a spoonful of strawberry mixture down one half of the raw pie crust.
Spoon the cheesecake filling onto the other half.
Add another rectangle with slits on top of the pie crust and line up the edges. Use a fork to crimp the edges closed.
Whisk together the egg and milk in a small bowl with a fork. Brush the egg wash on top of the pie crusts. 1 large egg, 1 TBS milk
Sprinkle the tops with granulated sugar, or coarse sugar if desired.
Place the pies onto the prepared baking sheet, and bake until the tops are lightly golden and the insides are bubbling, about 20-25 minutes.
Remove from the oven and let the pies cool on the baking sheet for about 10 minutes, then enjoy or continue to cool.

For the Icing (optional):

Whisk together the ingredients for the icing in a small bowl until smooth. 1 cup powdered sugar, 2 TBS heavy cream, 1/8 tsp vanilla extract
Using a fork or spoon, drizzle the icing over the pies if desired.

Nutrition

Desserts

by CookDiaries

August 18, 2025

Cookie Monster Ice Cream

This cookie monster ice cream is a delicious blue colored vanilla based ice cream that is full of Oreo cookies, chocolate chip cookies, and edible cookie dough! Prep Time 45 minsTotal Time 6 hrs 45 mins Ingredients For the Cookie Monster Ice Cream: Edible Cookie …

Desserts

by CookDiaries