Tag: Tasty

Crack Dip
July 1, 2026

Crack Dip

An amazing dip for parties with only four ingredients! A creamy base with bacon, cheddar and ranch seasoning mix. Prep:10minutes mins Ingredients Instructions Tips Store leftover crack dip in an airtight container in the fridge for up to 3-4 days. Before serving again give it a …

Liquid Gold
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by CookDiaries
Hamburger Buns
June 27, 2026

Hamburger Buns

THE BEST (and easiest) buns! So soft, pillowy and airy, perfect for any burger or sandwich. You’ll never want store-bought buns ever again! Prep: 2hours hours 20minutes minutesCook: 20minutes minutesYield: 8 servings Ingredients Instructions Equipment Electric Mixer Baking Sheet

Bread
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by CookDiaries
Kabob Rolls
June 23, 2026

Kabob Rolls

Kabob Rolls are a flavorful, handheld twist on classic grilled skewers. Tender, spiced meat is wrapped in soft bread with fresh toppings and sauces, creating a satisfying balance of smoky, savory, and fresh flavors perfect for street-style meals, quick dinners, or casual gatherings.

Prep:20 min
Cook:15 min
Yield:6 servings

Ingredients

  • Wooden skewers
  • 1-1/2 pounds ground beef (85/15)
  • 1/2 cup chopped onion
  • 1/3 cup finely chopped tomatoes
  • 1/4 cup minced fresh parsley, divided
  • 1 garlic clove, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary, crushed
  • 1 teaspoon dill weed
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 flour tortillas (10 inches)
  • Refrigerated tzatziki sauce, for dipping, optional

Directions

  1. Preheat the oven to 475°. Place the top oven rack 6 in. from the heating element. Soak wooden skewers in water; set aside.
  2. In a large bowl, combine ground beef, onion, tomato, 2 tablespoons parsley, garlic, oregano, thyme, rosemary, dill, salt and pepper.
  3. Divide the beef mixture evenly onto each tortilla; spread in a thin layer to the edge of each tortilla. Place a piece of parchment paper on top of each; roll into an even layer with a rolling pin. Peel away the parchment paper; roll each tortilla into a tight log. Wrap tightly in plastic wrap; chill at least 20 minutes.
  4. Slice each log into 1-in. thick pinwheels. Thread pinwheels on the soaked skewers with the cut side facing out.
  5. Coat a baking sheet with cooking spray. Place skewers cut side down on the baking sheet. Bake 5 minutes per side. Set the oven to broil; broil until tortillas are browned and crispy, 1-2 minutes per side.
  6. Garnish with the remaining 2 tablespoons parsley. Serve with tzatziki sauce, if desired.

Nutrition Facts

1 serving: 364 calories, 17g fat (6g saturated fat), 70mg cholesterol, 812mg sodium, 26g carbohydrate (3g sugars, 2g fiber), 24g protein.

Notes:

The leftover kabob rolls still taste great up to two days later.

Reheat the rolls in the microwave in 30-second intervals until warmed through. The tortillas do turn a bit soft though, so if you want them crispy, try a few minutes in the air fryer.

Dinner & Lunch
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by CookDiaries
Breakfast Deluxe Bagel
June 21, 2026

Breakfast Deluxe Bagel

This Breakfast Deluxe Bagel is a hearty, satisfying way to start the day. Stacked with layers of savory breakfast favorites on a toasted bagel, it’s rich, flavorful, and filling perfect for busy mornings, weekend brunch, or whenever you need a breakfast that truly delivers. Prep …

Breakfast
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by CookDiaries
One Pot Pasta
June 19, 2026

One Pot Pasta

A quick and easy creamy one pot pasta made with caramelized onions, chicken stock, and a kick of chili oil. Cooking the fettuccine directly in the sauce means fewer dishes and maximum flavor in under 40 minutes. Prep Time:10minutes minsCook Time:25minutes minsServings:4 people Equipment Ingredients For garnish / …

Pasta
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by CookDiaries
Tomato Burrata Salad
June 16, 2026

Tomato Burrata Salad

This Tomato Burrata Salad with Basil is the easiest summer salad worth making, built on ripe tomatoes, creamy burrata, and a small trick that turns the tomato juice into the dressing. No cooking, ready in about 10 minutes.

Prep10minutes minutes
Servings 4

Ingredients

  • ▢4 large ripe tomatoes (cut into wedges or thick slices)
  • ▢1 ball burrata cheese (about 8 ounces (227 grams))
  • ▢1 cup fresh basil leaves
  • ▢3 tablespoons extra virgin olive oil
  • ▢1 tablespoon balsamic glaze (or balsamic vinegar)
  • ▢1 clove garlic (finely minced)
  • ▢½ teaspoon salt (plus more to taste)
  • ▢¼ teaspoon black pepper
  • ▢flaky sea salt (for finishing)

Instructions 

  • Arrange the tomato wedges on a large serving platter, slightly overlapping. Season them right away with the salt and let them sit for 5 to 10 minutes. This draws out their juices and is what makes regular tomatoes taste like summer instead of like nothing.
  • Whisk together the olive oil, balsamic, minced garlic, and black pepper in a small bowl.
  • Drain the burrata and place the whole ball in the center of the platter, letting everyone break into it at the table. Scatter the basil leaves over the top, tearing the larger ones. Drizzle the dressing over everything, finish with a pinch of flaky sea salt, and serve immediately with crusty bread.

Notes

  1. Don’t skip the salting step. Season the tomatoes and let them sit 5 to 10 minutes so they release their juice. That juice becomes part of the dressing.
  2. Bring the tomatoes and burrata to room temperature before you start. Cold dulls both.
  3. Serve immediately. Once dressed, this salad does not hold.
  4. Balsamic glaze gives a thicker, sweeter finish. Plain balsamic vinegar works too, just use a lighter hand.
  5. Best the day you make it. Leftovers keep in the fridge up to a day but will soften.

Nutrition Information

Serving: 1servingCalories: 135kcal (7%)Carbohydrates: 9g (3%)Protein: 2g (4%)Fat: 11g (17%)Saturated Fat: 2g (13%)Polyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 0.2mgSodium: 300mg (13%)Potassium: 454mg (13%)Fiber: 2g (8%)Sugar: 6g (7%)Vitamin A: 1835IU (37%)Vitamin C: 26mg (32%)Calcium: 32mg (3%)Iron: 1mg (6%)

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

Soups & Salads
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by CookDiaries
Pierogi
June 14, 2026

Pierogi

Pierogi with a sour cream dough and a classic potato and cheddar filling. Boiled until they float then pan fried in butter and caramelized onions until golden and crispy. Serve with sour cream. Makes about 30 pierogi and freezes beautifully. Prep: 45minutes minutesResting Time: 20minutes minutesCook: 20minutes minutesServings: 6 …

Simple
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by CookDiaries
Polenta
June 11, 2026

Polenta

Polenta is a comforting Italian staple known for its creamy texture and versatility. Warm, rich, and satisfying, it can be served soft and velvety or cooled and crisped to perfection. Whether paired with hearty sauces, roasted vegetables, or enjoyed on its own, polenta transforms simple …

Appetizers
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by CookDiaries
Swordfish Steaks
June 10, 2026

Swordfish Steaks

Swordfish, with its meaty texture and strong (not in a bad way) flavor, can stand up to other robust seasonings like these. In its place, choose another firm-fleshed type, such as cod, halibut, or salmon.

Recipe information

  • Total Time30 minutes
  • Yield2 servings

Ingredients

4 tablespoons olive oil, divided

1–2 1-inch-thick swordfish steaks (about 1½ pounds total)

Kosher salt, freshly ground pepper

½ small red onion, finely chopped

4 oil-packed anchovy fillets, drained, finely chopped

2 15-ounce cans cherry tomatoes, drained

2 tablespoons drained capers

2 tablespoons Sherry vinegar or red wine vinegar

2 tablespoons oregano leaves

Lemon wedges (for serving)

Preparation

Step 1

Heat broiler. Drizzle 2 Tbsp. oil in a 2-qt. baking dish. Add swordfish steaks and turn to coat; season with salt and pepper.

Step 2

Toss onion, anchovies, tomatoes, capers, vinegar, and remaining 2 Tbsp. oil in a medium bowl; season with salt and pepper and arrange around fish.

Step 3

Broil until fish is golden brown and tomatoes are starting to blister, 5–8 minutes. Turn fish and broil until fish is opaque throughout and tomatoes have burst and are blistered in spots, 5–7 minutes.

Step 4

Top with oregano and serve with lemon wedges for squeezing over.

Seafood
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by CookDiaries
Crispy Smashed Potatoes
June 9, 2026

Crispy Smashed Potatoes

Crispy oven-roasted smashed potatoes are boiled, pressed flat, and baked until crunchy. They are served over a base of smooth lemon garlic whipped feta, making this an easy holiday side dish that pairs hot potatoes with a cool dip. Prep Time:20minutes minsCook Time:40minutes minsServings:8 serves Ingredients The Potatoes: …

Simple
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by CookDiaries