Easy and Delicious Recipes
Today, we will dive in and show you how to make Turmeric Paste. And take full advantage of the healing properties of turmeric’s healing power. Whether you use it in smoothies, turmeric golden milk, curries, or this homemade golden paste is much better than its Read More
Hello, it’s me, Sarah, from Cooking Frog. Today I’m going to share How to Make Chicken Minis just like Chick-fil-A makes them. Is bigger better? That does not seem to be true anymore. I mean, just look at the hamburger industry. Sliders, popularly referred to Read More
This vegetarian keto Zucchini and Spinach Lasagna is gluten-free and low-carb. It is made with skinny ricotta, tomato sauce, mozzarella, and zucchini noodles. How to make the perfect zucchini noodles? As you see, rather than lasagna noodles, I take advantage of zucchini noodles. So, how Read More
These roasted garlic butter eggplants are soft, rich, and deeply savory, with golden roasted garlic tucked into every scored groove. The eggplant bakes until it turns tender and almost creamy inside, while the top gets coated with a buttery garlic-parmesan spread, a little tomato paste Read More
These crispy potato cheese balls are soft and creamy in the center, filled with melty mozzarella, and fried until golden on the outside. The base is simple mashed potato mixed with cornstarch, seasoning, and herbs, then shaped around small cubes of cheese. They work great Read More
These cheesy roasted eggplant boats are soft, savory, and packed with sweet blistered cherry tomatoes, roasted garlic, fresh basil, and melted mozzarella. The eggplant roasts until the inside turns creamy, then gets mashed right in the skin and topped with a simple tomato-garlic mixture before going back into the oven until bubbling.
Serve it with toasted bread, pasta, couscous, rice, or a crisp salad for an easy meatless dinner that still feels rich and satisfying.
Preheat the oven to 390°F. Line a baking sheet with parchment paper.
Slice the eggplant in half lengthwise. Using a sharp knife, score the flesh in a crisscross pattern, being careful not to cut through the skin. This helps the olive oil and seasoning sink in and makes the eggplant easier to mash after roasting.
Place the eggplant halves cut side up on the baking sheet. Add the cherry tomatoes beside them.
Place the garlic head on a small piece of foil, cut side up. Drizzle the eggplant, tomatoes, and garlic with olive oil. Season everything with salt and black pepper. Wrap the garlic loosely in the foil, then place it back on the baking sheet.
Roast for 25 to 30 minutes, or until the eggplant flesh is very soft, the tomatoes are blistered, and the garlic cloves are tender enough to squeeze out.
If your eggplant is extra large, it may need a few more minutes. The flesh should mash easily with a fork.
Carefully squeeze the roasted garlic cloves out of their skins into a small bowl. Add the roasted cherry tomatoes and mash everything together with a fork or spoon until you have a rustic, jammy mixture.
Taste and add a small pinch of salt if needed.
Use a fork to gently mash the inside of each roasted eggplant half, keeping the skin intact so it still holds its shape like a boat.
Spoon the roasted tomato and garlic mixture over the mashed eggplant.
Sprinkle the mozzarella over the eggplant halves, then add Parmesan if using.
Return the baking sheet to the oven and bake for 7 to 10 minutes, or until the cheese is melted and lightly bubbly. For a more golden top, broil for the last 1 to 2 minutes, watching closely so it does not burn.
Top with fresh basil and serve warm. These eggplant boats are great with toasted bread, pasta, couscous, rice, or a simple green salad.
Use a large, firm eggplant with smooth skin. If the eggplant feels very soft before cooking, it may turn watery after roasting.
Do not under-roast the eggplant. The flesh should be creamy and easy to mash before you add the topping and cheese.
Mozzarella gives the best melty finish, while Parmesan adds more savory flavor. Using both makes the dish taste closer to eggplant Parmesan without the breading or frying.
For extra flavor, add a pinch of red pepper flakes to the tomato-garlic mixture before spooning it over the eggplant.
These cheesy roasted eggplant boats can work as a light main dish or a side. Serve them with garlic bread, buttered pasta, lemon couscous, rice, grilled chicken, or a simple tomato cucumber salad.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a 350°F oven until warmed through, about 10 to 15 minutes. You can also microwave them, but the oven gives the best texture.
This Crispy Air Fryer Pasta Caprese Salad turns cooked pasta into golden, crunchy little bites, then tosses them with juicy tomatoes, mozzarella pearls, fresh basil, olive oil, and balsamic. It has the flavor of a classic Caprese salad, but with a crispy pasta chip twist Read More
These Brown Sugar Parmesan Crusted Sweet Potatoes are soft and creamy in the middle with a buttery, caramelized Parmesan crust on the bottom. The mix of brown sugar, cinnamon, paprika, garlic, and salty Parmesan gives them that sweet-savory flavor that works just as well for Read More
This creamy air fryer roasted veggie pasta is the kind of easy dinner that feels a little richer than the effort it takes. The eggplant, tomatoes, peppers, and onion roast until soft and slightly caramelized, then get blended with cream cheese, basil, Parmesan, and broth into a smooth, cozy sauce. The pasta cooks right in that sauce, so everything comes together in one deep dish with very little cleanup.
The roasted eggplant gives the sauce body without making it heavy, while the tomatoes and peppers keep it bright. 
Preheat the air fryer to 390°F.
Add the tomatoes, bell peppers, eggplant, red onion, and cherry tomatoes to your air fryer. Drizzle with olive oil, then add the garlic powder, Italian seasoning, red pepper flakes, salt, and black pepper.
Toss everything well, making sure the eggplant gets lightly coated in oil and seasoning. Air fry for 20 to 25 minutes, stirring once halfway through, until the vegetables are soft and lightly browned around the edges.
Add the softened cream cheese, fresh basil, Parmesan, and 1 cup warm broth to the roasted vegetables.
Blend directly in the dish with a hand blender until smooth and creamy. You can also transfer everything to a regular blender, blend until smooth, then pour the sauce back into the baking dish.
The sauce should be loose enough to cook the pasta. If it looks too thick at this point, add another splash of broth.
Place the dry pasta into the sauce and gently press it down so it is mostly covered.
If using tagliatelle nests, turn them a few times in the sauce so the strands begin to separate. If your dish is small or the pasta is not staying submerged, penne or farfalle will cook more evenly.
Cover the dish loosely with foil and air fry at 350°F for 15 minutes.
Carefully remove the foil, stir the pasta well, and check the texture. Add a splash of broth if the sauce has thickened too much or if the pasta still feels firm.
Return to the air fryer and cook uncovered for another 5 to 8 minutes, or until the pasta is tender and coated in the creamy roasted eggplant sauce.
Stir everything well before serving. Taste and add more salt, black pepper, Parmesan, or red pepper flakes if needed.
Top with fresh basil and extra Parmesan. Serve warm.
Save this creamy veggie pasta to your Pinterest board so it’s easy to find the next time you need a cozy, simple dinner idea.
Eggplant soaks up oil quickly, so toss it well with the tomatoes and peppers instead of adding too much extra oil. As the vegetables roast, the tomatoes release juice and help soften the eggplant.
Short pasta shapes like penne and farfalle are the easiest choice for this recipe because they stay submerged better. Tagliatelle works too, but it needs a good stir halfway through cooking.
For a richer sauce, use chicken broth. For a lighter flavor, vegetable broth works fine.
These crispy hash brown patties are made with the boil-then-grate method, so they hold together nicely without needing eggs. The potatoes are cooked just enough to soften, then grated and mixed with Parmesan, cornstarch, seasonings, and a little olive oil for better texture and flavor. Read More
These crispy eggplant fries are golden, crunchy, and soft in the center, with a little heat from the smoky batter and spicy mayo on the side. The strips are cut so they open up slightly as they cook, giving them that fun blooming eggplant look Read More
These crispy cottage cheese chicken nuggets are golden on the outside, juicy in the center, and packed with flavor. Cottage cheese keeps them tender and moist, while Parmesan and a crunchy coating help create that crispy finish without deep frying.
They’re baked in the oven, easy to make, and perfect for lunch, dinner, meal prep, or a high-protein snack. Serve them with spicy ketchup, ranch, or your favorite dipping sauce.
Preheat your oven to 425°F. Line a large baking sheet with parchment paper and lightly spray it with oil so the nuggets do not stick.
In a shallow bowl, combine the grated Parmesan cheese, crushed cornflakes or panko breadcrumbs, potato starch, paprika, and dried parsley. Mix well until evenly combined and set aside.
In a large mixing bowl, add the ground chicken, eggs, cottage cheese, grated Parmesan, garlic powder, onion powder, paprika, salt, and black pepper. Mix gently with your hands or a spoon until everything is just combined. Do not overmix, or the nuggets can become dense instead of tender.
Scoop small portions of the chicken mixture and place them into the coating bowl. Lightly coat each piece, then shape into small or medium flattened oval nuggets. Place them on the prepared baking sheet, leaving a little space between each one. Keep in mind they will shrink slightly while baking.
Lightly spray the tops of the nuggets with olive oil. Bake for 15 minutes, then carefully flip each nugget. Return to the oven and bake for another 8 to 10 minutes, or until golden brown and fully cooked through. Medium-sized nuggets usually take about 25 minutes total. For extra crispiness, broil for the last 2 minutes.
While the nuggets bake, combine the ketchup, Worcestershire sauce, and Sriracha sauce in a small bowl. Stir well and serve with the warm nuggets.
Save this Crispy Cottage Cheese Chicken Nuggets recipe to your Pinterest board so it’s easy to find the next time you need a quick, crispy dinner everyone will actually want to eat.
If your cottage cheese has a lot of extra liquid, drain it first. Too much moisture can make the mixture too soft and harder to coat.
Mix just until everything comes together. Overmixing can make the nuggets dense instead of tender and juicy.
Smaller nuggets cook faster but can dry out quickly. Medium-sized nuggets stay juicier and are easier to flip.
After rolling the nuggets in the coating, gently press the panko and Parmesan mixture onto the surface so it sticks better during baking.
If the mixture feels too soft, place the shaped nuggets in the fridge for 15 to 20 minutes before baking. This helps them hold their shape.
If you do not have cooking spray, lightly brush the tops with olive oil before baking. This helps them turn golden and crispy.
For an even crispier finish, broil the nuggets for the last 2 minutes, but keep an eye on them so they do not burn.
If you like bold flavors and a little crunch in every bite, this crispy potato salad is one to keep on repeat. Thin roasted potato slices replace the usual boiled potatoes, giving the salad a completely different texture—crispy edges, soft centers, and plenty of flavor Read More
This creamy air fryer roasted veggie pasta is the kind of easy dinner that feels a little richer than the effort it takes. The eggplant, tomatoes, peppers, and onion roast until soft and slightly caramelized, then get blended with cream cheese, basil, Parmesan, and broth Read More
These crispy cottage cheese chicken nuggets are golden on the outside, juicy in the center, and packed with flavor. Cottage cheese keeps them tender and moist, while Parmesan and a crunchy coating help create that crispy finish without deep frying. They’re baked in the oven, Read More
There’s something about slowly roasted onions that turns a simple pasta into something you actually think about making again. As they cook, they soften, sweeten, and become almost jammy, creating the base for a rich, silky sauce without much effort. This creamy roasted onion pasta Read More
There’s something about a pan of roasted vegetables turning into spaghetti sauce that feels almost too easy for how good it tastes. The cherry tomatoes soften and burst, the peppers and onion get a little sweetness from the oven, and the roasted garlic brings that Read More
These spicy chili crisp noodles come together fast, but they still taste like something you actually planned. The sauce is rich from peanut butter, savory from dark soy sauce, and brightened up with rice vinegar and fresh green onion. A spoonful of chili crisp gives Read More