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 Savoy Cabbage Rolls with Lentils are the kind of cozy meal that feels simple, filling, and homemade in the best way. The cabbage leaves turn soft in the oven, the lentil and rice filling soaks up the tomato, herbs, and vegetables, and the sauce Read More
This Crispy Potato Cucumber Avocado Salad is the kind of salad that feels fresh but still gives you something to bite into. You get cold, crunchy cucumbers, creamy avocado, sharp red onion, lots of herbs, and golden roasted potato cubes that make the whole bowl Read More
These Eggplant Cutlets are the kind of recipe that makes eggplant feel exciting again. The eggplants are roasted first until soft and creamy, then flattened, coated in panko, and fried until the outside turns golden and crisp.
The roasted tomato marinara keeps everything fresh and flavorful, with sweet cherry tomatoes, mellow roasted garlic, basil, and Italian seasoning blended into a simple sauce. It is rustic, crunchy, saucy, and satisfying, without feeling heavy or complicated.
Preheat the oven to 425°F.
Place the whole eggplants, cherry tomatoes, and garlic head in a baking dish. Spray or drizzle with oil, then season with salt and black pepper.
Roast for 40–45 minutes, until the eggplants are soft and collapsed, the tomatoes have burst, and the garlic cloves are tender.
Add the roasted tomatoes and their juices to a blender. Squeeze the roasted garlic cloves out of their skins and add them to the tomatoes.
Add the basil, Italian seasoning, and a pinch of salt. Blend until smooth, then taste and adjust the salt if needed. Keep warm.
Let the eggplants cool just enough to handle. Peel off the skin, keeping the stem attached if possible.
Place each peeled eggplant on a cutting board and gently press it flat with a fork into a thin cutlet shape.
In a shallow bowl, whisk the flour, cold water, garlic powder, smoked paprika, Italian seasoning, and salt until smooth. The batter should be pourable but thick enough to coat the eggplant.
Place the panko breadcrumbs in a second shallow bowl.
Dip each flattened eggplant into the batter and coat both sides. Let the extra batter drip off.
Press both sides firmly into the panko so the crumbs stick well.
Heat about 1/2 inch of neutral oil in a large skillet over medium-high heat.
Fry the eggplant cutlets for 3–4 minutes per side, until golden brown and crisp. Transfer to a wire rack so the coating stays crunchy.
Spoon the warm roasted tomato marinara onto each plate. Place the crispy eggplant cutlet on top, then finish with torn basil and grated parmesan or vegan parmesan, if using.
Serve right away while the coating is hot and crisp.
Love how crispy these Eggplant Cutlets turn out? Save the image below to your Pinterest board so you can find the recipe when eggplant is back on the menu.
The eggplant should be fully soft before you flatten it. If it still feels firm, roast it a little longer.
A wire rack works better than paper towels because it keeps the bottom of the cutlet from steaming.
For the crispiest texture, bread and fry the eggplant close to serving time.
Store the eggplant cutlets and marinara separately so the coating stays crisp. Keep the cutlets in an airtight container in the fridge for up to 3 days, and the marinara for up to 4 days.
Reheat the cutlets in an air fryer at 375°F for 4–6 minutes, or in a 400°F oven for 8–10 minutes. Warm the marinara separately and spoon it on just before serving. Avoid microwaving the cutlets, since the coating will soften.
These crispy corn fritters are golden on the outside, soft in the middle, and packed with sweet corn, green onion, garlic, and warm spices. The batter is simple, but the texture matters: it should be thick enough to hold the corn together when spooned into Read More
These cabbage steaks are seared until golden on both sides, then finished in a creamy mushroom sauce with onions, garlic, Parmesan, and a little chili crisp. The cabbage turns tender in the middle but still holds its shape, while the sauce brings a rich, savory Read More
This Creamy Lemon Pasta is simple, bright, and creamy without using heavy cream. The sauce is made with butter, olive oil, fresh lemon, Parmesan, basil, and starchy pasta water, so it coats the spaghetti in a light, glossy finish.
For extra lemon flavor, a few whole lemon wedges are gently warmed in the butter and olive oil, then removed before the cheese goes in. This gives the sauce a fresh lemon aroma without making the pasta bitter.
Bring a large pot of water to a boil. Salt the water well, then add the spaghetti and cook until just al dente.
Before draining, scoop out at least 1/2 cup of the hot pasta cooking water. This water helps bring the sauce together and makes it cling to the pasta.
While the spaghetti cooks, place a heatproof metal bowl over the pot of boiling pasta water. Make sure the bottom of the bowl does not touch the water.
Add 4 tablespoons of butter, the olive oil, and the lemon wedges. Let the steam gently warm everything for 2–3 minutes, stirring now and then, until the butter is melted and the lemon has lightly flavored the oil.
If you do not have a heatproof bowl, make the sauce in a small pan over low heat.
Take out the lemon wedges before adding the Parmesan. Do not leave them in too long, because the peel and white pith can turn the sauce bitter.
Stir the lemon juice and lemon zest into the warm butter mixture. Add the Parmesan and mix until it starts to melt into the sauce.
Slowly pour in the hot pasta water while stirring. The sauce should turn smooth, glossy, and lightly creamy. Season with salt and black pepper.
Drain the spaghetti and add it to a large mixing bowl with the remaining 1 tablespoon of butter and the torn basil.
Pour most of the lemon butter sauce over the pasta and toss well until every strand is coated. If the pasta looks dry, add another small splash of hot pasta water and toss again.
Serve right away with the remaining sauce spooned over the top. Finish with extra Parmesan, fresh basil, more lemon zest, and black pepper.
Loved this Creamy Lemon Pasta? Save the image below to your Pinterest board so you can come back to it whenever you need a quick, fresh pasta dinner.
Use fresh lemon juice, not bottled lemon juice. The flavor is cleaner and brighter.
Do not overheat the sauce after adding Parmesan. Gentle heat keeps it smooth instead of grainy.
Add the pasta water slowly. You may not need all of it, but it is what makes the sauce silky instead of oily.
Serve the pasta immediately. Lemon butter sauce tastes best while it is warm, glossy, and freshly tossed.
These crispy pan fried baby potatoes are cooked in one pan until the centers are soft and creamy and the outside turns golden and crisp. They’re finished with butter, smoked paprika, fresh herbs, chili oil, and a cool garlic sour cream sauce. This recipe is Read More
This Creamy Street Corn Cucumber Salad is cold, crunchy, smoky, and a little tangy, with smashed cucumbers, charred corn, onion, dill, garlic, and a creamy chili-seasoned dressing. The cucumbers are lightly smashed instead of neatly sliced, so the dressing catches in all the rough edges, Read More
These crispy potato cups are a fun little appetizer with golden smashed potato edges, a creamy roasted garlic pesto filling, and a fresh tomato bruschetta topping. They look fancy, but the method is simple: boil the potatoes until tender, press them into a muffin tin, bake until crisp, then fill them while they’re still warm.
The mix of crunchy potato, garlicky cream cheese, basil pesto, and juicy tomatoes makes them perfect for parties, holidays, brunch, or a quick savory snack.
12 potatoes
3 tablespoons olive oil, plus more for greasing the muffin tin
1 teaspoon salt
1/2 teaspoon black pepper
3 whole garlic heads
1 tablespoon olive oil
7 oz cream cheese, softened
2 tablespoons basil pesto
Roasted garlic cloves, from above
Salt and black pepper, to taste
1 1/2 cups cherry tomatoes, quartered
2 tablespoons fresh basil, chopped
1 tablespoon extra virgin olive oil
1 teaspoon balsamic vinegar
1/2 teaspoon dried oregano
Pinch of flaky salt
Pinch of red pepper flakes
1. Boil the potatoes
Place the potatoes in a large pot and cover them with cold water. Add a good pinch of salt, then bring to a boil. Cook for 15–20 minutes, or until the potatoes are fork-tender but still holding their shape. You want them soft enough to press, not so soft that they split apart completely.
Drain the potatoes and let them sit for a few minutes so the steam can escape. This helps them crisp better in the oven.
2. Roast the garlic
While the potatoes are boiling, preheat the oven to 400°F.
Slice just enough off the top of each garlic head to expose the cloves. Place the garlic in a small baking dish or on a piece of foil, drizzle with olive oil, then cover tightly with foil. Roast for 35–40 minutes, until the cloves are soft, golden, and easy to squeeze out.
Let the garlic cool slightly, then squeeze the cloves into a small bowl.
3. Shape the potato cups
Lightly grease a 12-cup muffin tin with olive oil. Place one boiled potato in each muffin cup.
Use the bottom of a shot glass, small jar, or spice bottle to press each potato down into the muffin cup. Press firmly in the center so the potato spreads up the sides and forms a little cup. If a potato cracks a little, just press it back together with your fingers.
Drizzle the cups with olive oil, then season with salt and black pepper.
4. Bake until crispy
Bake the potato cups at 400°F for 25–30 minutes, or until the edges are deeply golden and crisp. Don’t pull them too early; the darker edges are what give these cups their best texture.
Let them cool in the tin for 3–5 minutes before filling so they firm up slightly.
5. Make the roasted garlic pesto cream cheese
In a bowl, mix the softened cream cheese, basil pesto, and roasted garlic cloves. Stir until smooth and creamy. Taste and adjust with salt and black pepper if needed.
For a smoother filling, mash the roasted garlic first before mixing it into the cream cheese.
6. Make the tomato bruschetta
In a separate bowl, gently toss the cherry tomatoes with fresh basil, extra virgin olive oil, balsamic vinegar, oregano, flaky salt, and red pepper flakes.
Let the mixture sit for 5–10 minutes while the potato cups finish baking. This gives the tomatoes time to release a little juice and pick up more flavor.
7. Fill and serve
Spoon the roasted garlic pesto cream cheese into each crispy potato cup. Top with the tomato bruschetta mixture.
Serve right away while the potato cups are still crisp and the filling is creamy.
Pin these Crispy Bruschetta Potato Cups before you forget them — they’re exactly the kind of little bite you’ll want when you need something easy, crispy, and good-looking for the table.
Use small baby potatoes that are similar in size so they cook evenly. If some are much bigger, cut them in half after boiling and place the cut side down in the muffin tin before pressing.
Let the potatoes steam-dry after boiling. Wet potatoes do not crisp as well.
Press the potatoes while they are warm, not cold. Warm potatoes shape more easily and are less likely to break apart.
Don’t overfill the cups before serving. Add the cream cheese and tomatoes just before serving so the potato edges stay crisp.
The potato cups are best served fresh, but you can prepare the parts ahead. Bake the potato cups and store them separately from the filling and tomato topping.
Reheat the empty potato cups in the oven or air fryer at 375°F until crisp again. Then add the cream cheese filling and tomato topping right before serving.
Store leftovers in an airtight container in the fridge for up to 2 days, but keep in mind the potatoes will soften once filled.
Korean popcorn chicken is the kind of crispy, saucy chicken that disappears fast. The pieces are small enough to stay crunchy, but juicy inside, and the sauce gives you that sticky sweet, spicy, garlicky finish without making the recipe feel complicated. This version can be Read More
These Savoy Cabbage Rolls with Lentils are the kind of cozy meal that feels simple, filling, and homemade in the best way. The cabbage leaves turn soft in the oven, the lentil and rice filling soaks up the tomato, herbs, and vegetables, and the sauce Read More
This Creamy Lemon Pasta is simple, bright, and creamy without using heavy cream. The sauce is made with butter, olive oil, fresh lemon, Parmesan, basil, and starchy pasta water, so it coats the spaghetti in a light, glossy finish. For extra lemon flavor, a few Read More
Korean popcorn chicken is the kind of crispy, saucy chicken that disappears fast. The pieces are small enough to stay crunchy, but juicy inside, and the sauce gives you that sticky sweet, spicy, garlicky finish without making the recipe feel complicated. This version can be Read More
This creamy one-pot mushroom pasta is the kind of pasta recipe that feels cozy without turning into a big kitchen project. Everything cooks in one pan, including the pasta, so the tagliatelle absorbs flavor from the mushrooms, garlic, onion, sun-dried tomatoes, cream, and stock as 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