Tag: recipe

Sunlit Chicken & Rice Medley
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
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by CookDiaries
Crispy Broccoli Parmesan Fritters
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
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by CookDiaries
Mangú de Plátanos
August 14, 2025

Mangú de Plátanos

If you ask any Dominican what is their breakfast of choice, be prepared to hear mangú de plátanos. It is basically mashed plantains, a favorite in every house, and the toppings vary from fried or scrambled eggs to fried local cheese to red onions. Since this is a country rich with avocado trees, a few slices usually make it into this delicious breakfast dish.

Recipe information

  • Yield 2 servings

Ingredients

2 large plantains, peeled and cut in half lengthwise

½ red onion, thinly sliced

¼ cup (60 mL) white vinegar 2 tablespoons (30 mL)

Extra-virgin olive oil or unsalted butter, divided

¼ teaspoon (1 mL) sea salt

¼ teaspoon (1 mL) freshly cracked pepper

2 tablespoons (30 mL) vegetable oil

2 eggs

1 avocado, pitted, peeled, and sliced

Preparation

Step 1

Bring a large pot of salted water to a boil. Add the plantains and boil until fork-tender, about 25 minutes. Drain the plantains, reserving ½ cup (125 mL) of the cooking water.

Step 2

Meanwhile, place the red onion in a small bowl and cover with the vinegar.

Step 3

Transfer the plantains to a medium bowl and add the reserved cooking water, 1 tablespoon (15 mL) of the olive oil, salt, and pepper. Mash the plantains to the consistency of mashed potatoes.

Step 4

In a medium frying pan, heat the vegetable oil over medium heat. Drain the red onions and discard the vinegar. Add the onions to the pan and cook, stirring often, until soft and translucent, about 5 minutes. Transfer to a plate.

Step 5

In the same pan (no need to wipe clean), heat the remaining 1 tablespoon (15 mL) olive oil over medium heat. Carefully crack the eggs into the pan, leaving space between each egg. Cook for 3 to 4 minutes, or until the whites are cooked and no longer translucent and the yolks are still runny. (I prefer the eggs over easy for this dish.)

Step 6

To serve, divide the mashed plantain between plates and top with a fried egg, cooked onions, and a few slices of avocado. Season with salt and pepper to taste.

Tip

Plantains are native to Southeast Asia and the Caribbean. They are a member of the banana family, but starchier and lower in sugar, with a flavor similar to potatoes. You can find them at most large grocery stores, near the potatoes and squash.

Breakfast
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by CookDiaries
Lobster Tail with Garlic Lemon Butter
June 28, 2025

Lobster Tail with Garlic Lemon Butter

This is the only Lobster tails recipe you’ll ever need, plus it’s surprisingly easy to make! The broiled lobster meat is so juicy and tender, and you’ll enjoy each bite dipped into the warm garlic lemon butter. Prep Time: 15minutes minsCook Time: 15minutes minsYield: 4 Ingredients  Instructions How to …

Lobster
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by CookDiaries
Moroccan Couscous with Seven Vegetables
June 20, 2025

Moroccan Couscous with Seven Vegetables

This authentic Moroccan couscous is a colorful dish made with perfectly cooked couscous topped with a variety of fresh veggies stewed in a flavorful broth. Moroccan People make it every Friday as a way to gather together and pray.  Prep Time: 35 minutes minsCook Time: …

Dinner & Lunch
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by CookDiaries
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Cranberry Sauce
June 17, 2025

Cranberry Sauce

Made from 5 ingredients, this easy sauce is ready after 20 minutes on the stove. It thickens as it cools. You can use fresh or frozen cranberries. See notes.

Prep Time: 5 minutes
Cook Time: 20 minutes
Yield: 2 cups

Ingredients

  • 12 ounce bag cranberries, rinsed
  • 3/4 cup (150g) water
  • 1/4 cup (60ml) fresh orange juice (about 1/2 large orange)
  • 3/4 cup (150g) packed light or dark brown sugar
  • 1 teaspoon orange zest
  • 1/2 teaspoon pure vanilla extract

Instructions

  1. Read before you begin: You need fresh orange juice and orange zest. I recommend zesting the orange first, setting the zest aside, then cutting the orange for the juice. (Harder to zest a cut orange!) You need about half of a large orange for 1/4 cup juice. Juice the other half of the orange if you need more to yield 1/4 cup.
  2. After rinsing the cranberries, set 1/2 cup cranberries aside. You will stir these in at the end for extra texture.
  3. Combine the remaining cranberries, water, orange juice, and brown sugar together in a medium saucepan over medium heat. Stir occasionally as the mixture comes to a simmer. Once simmering, reduce heat to low-medium. While stirring occasionally, continue to cook until liquid has reduced and cranberries have burst and thickened, about 15 more minutes.
  4. Remove from heat and stir in 1/2 cup reserved cranberries, orange zest, and vanilla extract. Sauce will continue to thicken as it cools.
  5. Sauce is excellent served warm or at room temperature. Cover and store leftovers in the refrigerator for up to 5 days.

Notes

  1. Make Ahead & Freezing Instructions: You can prepare the sauce 3 days ahead of time. Cool completely, cover tightly, then refrigerate until ready to use. Bring to room temperature or warm on the stove/in the microwave, if desired, before serving. To freeze, cool sauce completely. Freeze for up to 3 months. Thaw in the refrigerator, then bring to room temperature or warm on the stove/in the microwave before serving.
  2. Special Tools (affiliate links): Zester | Citrus Juicer | Saucepan | Wooden Spoon
  3. Cranberries: One 12 ounce bag is usually between 3 and 4 cups. You can use fresh or frozen cranberries. No need to fully thaw. Rinse the cranberries with water in a colander before using. No need to pat dry some water droplets are fine.
  4. Brown Sugar: I usually use 3/4 cup brown sugar, which makes a moderately sweet cranberry sauce. You can increase to 1 cup (200g) if you prefer your cranberry sauce extra sweet.
Liquid Gold, Simple
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by CookDiaries
Bread Donuts
June 16, 2025

Bread Donuts

Make fresh bagels right at home with this tested dough recipe. Don’t skip the water bath and egg wash both provide an extra chewy and golden brown crust. Prep Time: 2 hours, 10 minutesCook Time: 25 minutesYield: 8 bagels Ingredients For Boiling Instructions Notes Estimated …

Breakfast, Simple
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by CookDiaries
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0 Comments
Everything Bagel Breakfast Casserole
June 15, 2025

Everything Bagel Breakfast Casserole

You can assemble this breakfast casserole the night before or quickly throw it together in the morning. Feel free to substitute the extras like bacon for sausage and use your favorite cheese! Prep Time: 15 minutesCook Time: 45 minutesYield: serves 12 Ingredients Instructions Notes Estimated …

Breakfast
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by CookDiaries
Langoustine & Prawn Ravioli with Manzanilla
June 14, 2025

Langoustine & Prawn Ravioli with Manzanilla

This delicious homemade prawn ravioli is served with a poached langoustine and a lemon, caper, and manzanilla sauce. Pair it with crisp manzanilla sherry for an elegant Spanish dinner!

Prep Time: 15 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 25 minutes minutes
Servings: 2 servings

Ingredients 

For the Ravioli

  • ▢ 6 large raw prawns peeled, deveined, and roughly chopped
  • ▢ 1 tablespoon egg white
  • ▢ 2 teaspoons heavy cream
  • ▢ 1 teaspoon lemon zest
  • ▢ sea salt to taste
  • ▢ freshly ground white pepper to taste
  • ▢ 12 ravioli wrappers for 6 closed ravioli (3 per person)

For the Sauce

  • ▢ 4 tablespoons butter unsalted
  • ▢ 2 langoustines (cigalas)
  • ▢ 1 clove garlic minced
  • ▢ 2 tablespoons capers
  • ▢ 1 tablespoon lemon juice
  • ▢ ⅛ cup manzanilla wine such as Bodega Barbadillo Manzanilla Solear
ingredients for poached langoustine ravioli.

Instructions

Making the Ravioli

  • Place half of the chopped prawns, heavy cream, egg white, and lemon zest into a food processor. Lightly pulse the mixture into a thick paste, then season with salt and pepper and mix in the remaining chopped prawns.
  • Fill each ravioli with about a tablespoon of filling, being careful not to over or under fill. Seal the edges with some water or egg, then tightly crimp the edges with a fork so that they don’t open when cooking.
  • Leave on a lightly floured plate, and bring a large pot of water to a boil.

Making the Sauce

  • To prepare the sauce, slowly melt the butter in a heavy pan, and add the langoustines (cigalas). Poach them in the butter by spooning the hot butter over them constantly. It should take about 2 minutes to cook them through, then remove them immediately and let them rest on a plate.
  • Add the garlic to the butter and slowly simmer for about one minute. Make sure the heat is low so that the garlic doesn’t color.
  • Add the juice from half of a small lemon and about ⅛ cup of manzanilla wine. Turn up the heat and let it reduce for about 30 seconds, then stir in the capers. Take the pan off the heat.

Finishing the Dish

  • To cook the ravioli, gently drop them into a large pot of boiling salted water. Allow them to boil for 1-2 minutes, depending upon their wrappers. Remove with a slotted spoon and place on the serving dish. (I’ve portioned 3 per person in this recipe.)
  • Reheat the sauce, then add the langoustines and coat them in the sauce. Pour the sauce on top of the ravioli and top with a poached langoustine.
  • Serve immediately and pair with a cold glass of manzanilla!

Notes

  • You can make the ravioli wrappers ahead of time, or buy them from a pasta shop. Wonton wrappers will work well, too!
  • I recommend using the best manzanilla sherry you can find. My favorite is the Bodega Barbadillo Manzanilla Solear, which is one of the best sherries in the world.
  • Drain any juices from the capers before adding them to the sauce. If they are preserved in salt, make sure to pre-soak them to desalt them.

Nutrition

Calories: 393.37kcal |
Carbohydrates: 28.51g |
Protein: 10.19g |
Fat: 25.63g |
Saturated Fat: 15.72g |
Polyunsaturated Fat: 1.28g |
Monounsaturated Fat: 6.46g |
Trans Fat: 0.92g |
Cholesterol: 109.07mg |
Sodium: 844.5mg |
Potassium: 130.09mg |
Fiber: 1.23g |
Sugar: 0.61g |
Vitamin A: 846.14IU |
Vitamin C: 5.04mg |
Calcium: 57.31mg |
Iron: 1.83mg |

Dinner & Lunch, Seafood
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by CookDiaries
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Sausage Stuffed Mushrooms
June 7, 2025

Sausage Stuffed Mushrooms

Sausage Stuffed Mushrooms are stuffed mushroom caps filled with a creamy and delicious mixture of onions, garlic, chopped mushroom stems, and sausage! These are a must-make!  Prep Time: 15 minutes minutesCook Time: 5 minutes minutesTotal Time: 20 minutes minutesServings: 24 mushrooms Ingredients  Instructions  Notes Updated …

Appetizers
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by CookDiaries