Tag: Yummy

Fruit Juice Pops
August 30, 2025

Fruit Juice Pops

If you’ve been buying overpriced popsicles at the store, I’ve got good news: making Fruit Juice Pops at home is ridiculously easy and way more fun. All you need is your favorite juice, a mold, and a little patience while they freeze. The result? Bright, …

Desserts
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by CookDiaries
Brisket Tacos
August 29, 2025

Brisket Tacos

Slow-cooked brisket, smoky and tender, tucked into warm tortillas like little parcels of comfort. Each taco bursts with rich, savory depth, brightened by fresh toppings and zesty accents a perfect balance of hearty indulgence and vibrant flair. Prep Time 15 minCook Time 8 hoursYield 10 …

Dinner & Lunch
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by CookDiaries
calzone
August 28, 2025

calzone

This calzone features a quick pizza dough recipe that needs minimal time to prepare, and a bolognese filling that’s as easy as it is delicious. The result is a tasty, generously filled calzone with a perfectly thin crust, spicy beef and rich tomato sauce.

Prep Time20 minutes mins
Cook Time30 minutes mins
Servings4 calzone

Ingredients

For the filling:

  • 1 tbsp olive oil
  • 1 red onion finely chopped
  • 1 red bell pepper finely diced
  • 1 tsp dried oregano
  • 2 cloves garlic minced
  • 1 tsp hot chilli powder
  • 500 g (18 oz) lean beef mince (ground beef)
  • 400 g (14 oz) canned chopped tomatoes
  • 1 tbsp tomato puree
  • 180 g (6 oz) fresh mozzarella diced

Pinch of salt and pepperFor the crust:

  • 1 sachet fast-action dried yeast 7g / 1 tbsp
  • 350 g (2½ cup) plain white flour (all purpose flour)
  • 1 tbsp olive oil
  • Pinch sea salt flakes
  • 30 g (2 tbsp) salted butter melted

Instructions

Preparing the filling

  • Heat the olive oil in a large pan. Add the onion, red pepper, garlic, oregano and chilli powder. Fry for around 5 minutes until starting to soften. Add the mince and fry for 7 to 10 minutes until browned.
  • Add the chopped tomatoes and tomato puree. Simmer on low for around 5 minutes until any excess liquid has gone (don’t boil, the meat will toughen), then set aside to cool completely.Preparing the dough
  • Meanwhile, in a bowl, mix the yeast with 4 tbsp water and leave to dissolve for 5 minutes. Add 180ml (¾ cup) warm water and all of the flour. Mix until it comes together as a dough.
  • Turn onto floured surface. Knead for about 5 minutes until smooth and springy. Split the dough in four equal balls. Place in a ziplock bag or under cling film to prevent drying out.Putting it all together
  • Preheat the oven to 220C/430F (200C/390F fan). Take a dough ball and roll out to approximately the size of a dinner plate.
  • Divide the cooled filling into quarters. Transfer the dough disc to a floured baking tray and spoon a quarter of the filling onto one side of the round. Sprinkle a quarter of the mozzarella on top.
  • Dab a wet finger around the outer edge of the dough. Fold the dough over and press to seal.
  • Dab a wet finger around the outer edge of the dough. Crimp the edges by folding over a corner and then repeating along the edge until fully sealed. Drizzle with oil and sprinkle with the sea salt.
  • Bake in the oven for approximately 15 minutes until golden brown. Brush with melted butter.

Nutrition

Calories: 788kcal | Carbohydrates: 78g | Protein: 48g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 571mg | Potassium: 909mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1718IU | Vitamin C: 50mg | Calcium: 306mg | Iron: 9mg

Note

nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.

Dinner & Lunch
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by CookDiaries
Mini Biscoff Cheesecakes
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
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by CookDiaries
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
BBQ Chicken Quesadillas
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
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by CookDiaries
Ham Bean Soup
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
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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
Creamy Pasta Carbonara
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

Calories: 650kcal | Carbohydrates: 65g | Protein: 32g | Fat: 28g | Saturated Fat: 12g | Cholesterol: 340mg | Sodium: 950mg | Potassium: 320mg | Fiber: 3g | Sugar: 2g | Vitamin A: 300IU | Calcium: 400mg | Iron: 3mg

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

Pasta
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by CookDiaries
Basque Cheesecake
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
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by CookDiaries