Tag: FoodPhotography

Chicken Parmesan
August 17, 2025

Chicken Parmesan

If ever there was an iconic Italian-American dish, it has to be chicken parmesan, a.k.a. chicken parm! It’s a pan of tender breaded chicken cutlets bathed in tomato sauce and topped with gooey melted mozzarella. Every bite of this easy chicken parmesan recipe is pure …

Dinner & Lunch
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by CookDiaries
Cookie Ice Cream Sandwiches
June 11, 2025

Cookie Ice Cream Sandwiches

This recipe produces a soft chocolate chip cookie which is perfect for making cookie ice cream sandwiches. You do not have to chill this cookie dough! For best results, I recommend using mini chocolate chips and freezing the assembled sandwiches for at least 3 hours. …

Cookie
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by CookDiaries
Stuffed Hatch Chiles
June 9, 2025

Stuffed Hatch Chiles

A spicy sweet stuffed Hatch chile with quinoa and corn topped with cheese and served with a cilantro yogurt honey sauce that will awaken your taste buds.

Prep Time 10 mins
Cook Time 20 mins
Serves 2

Ingredients  

  • 1 cup cooked quinoa
  • 4 Hatch Chiles
  • 1 TBS olive oil
  • 1/4 cup red onions (diced)
  • 1 cup frozen corn
  • 1 tsp smoked paprika
  • 1/2 dried oregano
  • 1/4 tsp garlic powder
  • 1/4 tsp cumin powder
  • 1/4 tsp chipotle chile powder
  • 1/4 tsp black pepper
  • 1/2 tsp sea salt
  • 1 TBS brown sugar
  • 1/4 cup water
  • 3/4 cup shredded Mexican blend cheese

For the cilantro yogurt sauce:

  • 1/4 cup plain Greek yogurt
  • 1 TBS lemon juice
  • 2 TBS minced cilantro
  • 2 tsp honey

Instructions

  • Cook the quinoa according to the directions on the package. (I used chicken broth instead of plain water to add some flavor.)
  • Preheat broiler on high and place the Hatch Chiles on a roasting pan or cooking sheet.
  • Place under the broiler for 2 to 4 minutes until the chiles are blistering. Watch carefully. (Mine blistered about 3 minutes.)
  • Remove from the oven and put peppers in a ziplock bag. Seal and let cool.
  • Carefully peel the skin off the roasted peppers.
  • In a medium sauce pan, heat the olive oil on medium heat.
  • Add the onions and saute until translucent, about 5 to 6 minutes.
  • Add the corn and saute an additional 3 to 4 minutes.
  • In a small bowl, add all the spices, pepper, salt, and brown sugar. And stir in the water.
  • Pour the spices and water in with the onions and corn and stir until combined.
  • Cook for a minute or two, until the water is absorbed by the corn and onions
  • Add the cooked quinoa and heat an additional 2 minutes until it is hot.
  • Slice the length of the Hatch chiles to open and scrape away the seeds with a small spoon.
  • Stuff each chile with 1/4 of the onion/corn/quinoa mixture.
  • Top with 1/4 of the shredded cheese.
  • Set under the broiler for 1 to 2 minutes to melt cheese.

For the cilantro yogurt sauce:

  • In a small bowl, add the Greek yogurt, lemon juice, cilantro, and honey.
  • Stir to mix.
  • Serve with the stuffed chiles.
A collage of step by step photos showing how to make stuffed hatch chiles.

Nutrition

Calories: 236kcal
Carbohydrates: 31g
Protein: 10g
Fat: 9g
Saturated Fat: 3g
Cholesterol: 14mg
Sodium: 617mg
Potassium: 286mg
Fiber: 4g
Sugar: 9g
Vitamin A: 394IU
Vitamin C: 11mg
Calcium: 277mg
Iron: 1mg

Dinner & Lunch
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by CookDiaries
Chai Latte Cupcakes
May 2, 2025

Chai Latte Cupcakes

Soft and moist chai latte cupcakes prepared with chai tea, chai spices, and topped with whipped chai buttercream. This simple cupcake recipe tastes exactly like your favorite coffeehouse chai latte drink. Prep Time: 40 minutesCook Time: 20 minutesTotal Time: 3 hours, 20 minutesYield: 14 cupcakes …

Party Bites, Sweet Treat
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by CookDiaries
Raspberry Cheesecake Bars
May 1, 2025

Raspberry Cheesecake Bars

These raspberry cheesecake bars combine a buttery crust with a creamy cheesecake layer, topped with vibrant, juicy raspberries for a perfect balance of tart and sweet in every bite. Prep Time: 10 mins Total Time: 5 hrs 30 mins Ingredients For crust For cheesecake For …

Desserts, Sweet Treat
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by CookDiaries
Nutella Blondies
April 1, 2025

Nutella Blondies

Rich, chewy, and irresistibly chocolatey, these Nutella blondies combine the creamy hazelnut spread with a soft, golden-brown base for a decadent treat that’s perfect any time of day.

Yields: 20 Pices
Prep Time: 10 mins
Total Time: 50 mins

Ingredients

  • 1 cup (2 sticks) unsalted butter, melted
  • 1 cup (215 g.) packed light brown sugar
  • 1/2 cup (100 g.) granulated sugar
  • 2 large eggs
  • 1 large egg yolk
  • 1 tsp. pure vanilla extract
  • 1/2 tsp. kosher salt
  • 2 1/4 cups (270 g.) all-purpose flour
  • 1 cup Nutella

Directions

Step 1

Preheat oven to 350°. Line a 13″x9″ baking pan with parchment, leaving a 2″ overhang on 2 opposite sides.

Step 2

In a large bowl, whisk butter, brown sugar, and granulated sugar until combined. Add eggs and egg yolk and whisk until combined. Whisk in vanilla and salt. Add flour and stir with a rubber spatula until just combined.

Step 3

Pour batter into prepared pan and spread in an even layer. Drop small spoonfuls of Nutella over top. Using a toothpick, swirl Nutella into top of batter.

Step 4

Bake blondies until edges are golden brown and top feels firm in the center, 24 to 27 minutes. Let cool.

Step 5

Using parchment overhang, lift blondies from pan and transfer to a cutting board. Cut into squares.

Nutrition Information

Calories5620
Fat289 g
Saturated fat204 g
Trans fat0 g
Cholesterol1044 mg
Sodium1305 mg
Carbohydrates680 g
Fiber23 gSugar470 g
Protein61 g
Vitamin D3 mcg
Calcium673 mg
Iron29 mg
Potassium1999 mg

Nutella, Sweet Treat
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by CookDiaries
Burnt Basque Cheesecake (La Viña Style)
March 3, 2025

Burnt Basque Cheesecake (La Viña Style)

This easy burnt Basque cheesecake recipe comes from the Devour Tours cookbook and is based on the original version served at La Viña in San Sebastián. Prep Time: 15 minutes minutesCook Time: 45 minutes minutesTotal Time: 1 hour hourServings: 8 slices Ingredients Instructions Nutrition Information …

Desserts
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by CookDiaries
Grilled lobster tails with lemon & herb butter
January 3, 2025

Grilled lobster tails with lemon & herb butter

Treat guests to grilled lobster tails served with a lemon, garlic and parsley butter. They take a little effort, but make an impressive dinner party dish Prep:20 minsCook:10 mins Ingredients Method Nutrition per serving

Lobster
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by CookDiaries
Quesillo Canario: Canarian Style Flan
January 2, 2025

Quesillo Canario: Canarian Style Flan

Quesillo canario is a delicious Spanish flan recipe from the Canary Islands. It’s made with condensed milk and flavored with lemon zest, and is a perfectly creamy caramel dessert!

Prep Time: 10 minutes minutes
Cook Time: 50 minutes minutes
Chill Time: 4 hours hours
Total Time: 5 hours hours
Servings: 8 servings

Ingredients

For the Caramel

  • ▢ ½ cup granulated sugar
  • ▢ ¼ cup water

For the Custard

  • ▢ 6 large eggs
  • ▢ 2 cups whole milk
  • ▢ 2 cups condensed milk
  • ▢ 1 teaspoon vanilla extract
  • ▢ zest of 1 lemon
bowls of ingredients for quesillo canario.

Instructions

  • Preheat the oven to 350°F (175°C). Butter a flan pan or baking mold and set it aside.

Making the Caramel

  • Pour the granulated sugar and the water into a heavy-based saucepan and set it over medium heat. Stir until the sugar has dissolved, then stop stirring and bring the mixture to a boil. Let it cook until the sugar has turned a rich golden brown, being careful not to let it burn.
  • Immediately pour the hot caramel into the buttered flan pan and turn it so the base and sides of the pan are coated in caramel. Work quickly before it hardens!

Making the Quesillo

  • Beat the eggs well, and then whisk in the condensed milk and vanilla until the mixture is combined. Beat in the whole milk and lemon zest.
  • Pour the egg and milk mixture into the flan mold, and place in a large roasting pan. Create the bain marie by filling it with enough boiling water to go halfway up the side of the flan mold.
  • Bake the quesillo at 350°F (175°C) for about 35-50 minutes, or until it has an internal temperature of 175°F (79°C). The baking time will depend on the pan you are using, so after about 35 minutes, check it frequently.
  • Let the flan cool completely; preferably, chill it in the fridge overnight or for at least 4 hours.

Serving

  • When you’re ready to serve the quesillo, run a knife around the edge, then place a serving plate over the pan, flip it over, and carefully remove the pan. The flan should easily come out.
  • Serve with some caramel sauce and enjoy!

Notes

  • When making the caramel, don’t stir it after the sugar has dissolved, or the caramel will crystallize and you’ll have to redo it. Watch it carefully as it cooks to prevent it from burning.
  • Be sure to bake the flan in a hot water bath (called baño maría in Spanish or bain marie in French) to keep it from boiling and cracking in the oven.
  • Bake the flan until it’s just set; overcooking it will make it tough and rubbery. When it’s done, it should have an internal temperature of 175°F (79°C) in its deepest part.

Nutrition

Calories: 378.92kcal |
Carbohydrates: 57.22g |
Protein: 12.21g |
Fat: 11.79g |
Saturated Fat: 6.37g |
Polyunsaturated Fat: 0.95g |
Monounsaturated Fat: 3.49g |
Trans Fat: 0.01g |
Cholesterol: 156.09mg |
Sodium: 167.73mg |
Potassium: 421.85mg |
Sugar: 57.21g |
Vitamin A: 481.27IU |
Vitamin C: 1.99mg |
Calcium: 311.17mg |
Iron: 0.73mg

Desserts
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by CookDiaries
BLT
July 9, 2024

BLT

A BLT is a master class in the art of simplicity. Even the name a direct, no-nonsense reflection of its main ingredients couldn’t be more straightforward. Bacon, lettuce, tomato, mayo and two slices of bread are arranged just so. Every bite is texturally complex, beautifully …

Dinner & Lunch
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by CookDiaries