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
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
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 as a snack, party bite, appetizer, or side dish with ketchup, spicy mayo, garlic sauce, or your favorite dip.
2 large potatoes, peeled and chopped
1/2 teaspoon salt, plus more for boiling water
1/2 teaspoon white pepper
1/2 teaspoon garlic powder
1/2 teaspoon chicken powder or chicken bouillon powder
5–6 tablespoons cornstarch, plus more if needed
1 tablespoon finely chopped parsley or green onion
Oil, for frying
4 ounces mozzarella cheese, cut into small cubes
Peel the potatoes and cut them into chunks so they cook evenly. Add them to a pot of salted water and boil until fork-tender, about 12–15 minutes.
Drain very well. Let the potatoes sit for a few minutes so the steam can escape. This helps keep the mixture from turning watery.
Transfer the hot potatoes to a bowl and mash until smooth. Try to remove any large lumps because the mixture will be easier to shape.
Let the mashed potatoes cool slightly before adding the rest of the ingredients.
Add salt, white pepper, garlic powder, chicken powder, cornstarch, and chopped parsley. Mix until the potato mixture turns into a soft dough.
It should be easy to press together without sticking too much to your hands. If it feels too wet, add another tablespoon of cornstarch. If it feels dry or crumbly, mix in a small splash of water or a tiny drizzle of oil.
Take a small piece of potato mixture and flatten it in your palm. Place one cube of mozzarella in the center, then wrap the potato around it.
Roll it gently into a smooth ball, making sure the cheese is fully sealed inside. If the cheese is exposed, it can leak while frying.
Repeat with the remaining mixture.
Heat oil in a deep pan over medium heat. The oil should be hot enough to bubble when a small piece of potato mixture is dropped in, but not so hot that the outside browns too quickly.
Fry the potato cheese balls in small batches until golden brown and crisp, about 3–4 minutes. Turn them gently so they color evenly.
Transfer to a paper towel-lined plate and let them cool for a minute before serving.
Use starchy potatoes if possible. Russet potatoes work especially well because they mash smoothly and help the balls hold their shape.
Do not skip draining and steaming off the potatoes after boiling. Too much moisture makes the mixture sticky and harder to fry.
Mozzarella gives the best cheese pull, but any good melting cheese can work.
Keep the balls small so the outside crisps before the cheese overheats and leaks.
For extra crunch, you can roll the shaped balls lightly in cornstarch before frying.
Serve these potato cheese balls hot, while the cheese is still melty. They go well with ketchup, spicy mayo, ranch, garlic yogurt sauce, sweet chili sauce, or sriracha mayo.
For a simple dipping sauce, mix:
1/4 cup mayo
1 tablespoon ketchup
1 teaspoon sriracha
1/2 teaspoon garlic powder
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 Read More
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 a holiday table as it does for an easy weeknight side.
The best part is how simple the method is. The sweet potatoes bake cut-side down over little piles of Parmesan and butter, so the cheese melts into a golden crust while the inside turns tender.
Preheat the oven.
Preheat your oven to 425°F. Line a baking sheet with parchment paper. Use parchment instead of foil so the Parmesan crust releases more easily.
Cut the sweet potatoes.
Wash and dry the sweet potatoes well. Slice each sweet potato in half lengthwise. If they are extra thick, cut each half into two long wedges so they cook evenly.
Season the sweet potatoes.
Add the sweet potatoes to a large bowl. Drizzle with olive oil, then add the brown sugar, paprika, garlic powder, cinnamon, salt, and black pepper. Toss until the cut sides and skins are evenly coated.
Prepare the Parmesan crust.
Sprinkle the grated Parmesan into small piles on the prepared baking sheet, spacing them apart so each sweet potato piece has its own spot. Add a small piece of butter on top of each Parmesan pile.
Place the sweet potatoes cut-side down.
Set each sweet potato piece directly over the Parmesan and butter, cut-side down. Press gently so the flat side makes good contact with the cheese.
Bake until tender and golden.
Bake for 35–40 minutes, or until the sweet potatoes are soft when pierced with a fork and the Parmesan edges are deep golden brown.
Let the crust set.
Remove the pan from the oven and let the sweet potatoes rest for 5 minutes before moving them. This helps the Parmesan firm up and stay attached to the bottom.
Serve warm.
Use a thin spatula to lift the sweet potatoes from the pan. Serve warm with fresh parsley, extra Parmesan, hot honey, spicy mayo, or a simple garlic yogurt sauce.
Save these Parmesan Crusted Sweet Potatoes before they disappear from your mind at dinner time. Pin the image below to your Pinterest board so you can find them when you need an easy side dish that actually gets noticed.
Use finely grated Parmesan, not thick shreds. It melts into a cleaner, crispier crust and sticks better to the sweet potatoes.
Do not add too much brown sugar. A little helps with caramelization, but too much can burn before the sweet potatoes are fully tender.
Let them rest before lifting. The crust is soft right out of the oven, but after a few minutes it firms up and releases much better.
If your sweet potatoes are very large, slice them into wedges instead of halves. Smaller pieces cook faster and give you more crispy Parmesan edges.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, place them crust-side down on a baking sheet and warm in a 375°F oven or air fryer until heated through. Avoid the microwave if you want to keep the Parmesan crust crisp.
These sweet potatoes go well with roasted chicken, steak, turkey, pork tenderloin, salmon, or holiday mains. They also work as a fun appetizer-style side with a dipping sauce, especially if you cut them into smaller wedges before baking.
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 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 without turning the recipe into anything complicated.
A quick salt-water soak helps the eggplant fry up tender instead of watery, while the panko coating gives each piece a crisp finish. Serve them hot with parsley, red pepper flakes, and plenty of dipping sauce.
Peel the eggplants, then cut them lengthwise into thick fry-shaped strips. Try to keep the pieces fairly even so they cook at the same speed.
You can cut them into separate fries, or leave a small part near the stem attached if you want that “eggplant fan” look for dipping and frying.
Add 2 cups water and 1 tablespoon salt to a large bowl. Stir until the salt dissolves, then add the eggplant strips.
Let them soak for 15 minutes. This helps pull out some bitterness and excess moisture, which gives the fries a better texture once fried.
Drain well, then pat the eggplant very dry with paper towels. Don’t skip this part, because wet eggplant makes the coating slide off.
In a shallow bowl, whisk together the flour, cold water, smoked paprika, garlic powder, onion powder, black pepper, salt, and red pepper flakes.
The batter should be thick enough to lightly cling to the eggplant, but not so thick that it turns pasty. If it feels too heavy, add 1 tablespoon of cold water at a time until it loosens slightly.
Add the panko breadcrumbs to a separate shallow dish.
Keep the batter, panko, and a clean plate close together so you can coat the eggplant without making a mess.
Dip each eggplant strip into the batter and let the excess drip off for a second.
Move it to the panko and press gently so the crumbs stick on all sides. Set the coated pieces on a plate while you finish the rest.
Pour enough oil into a large skillet to come about 1/2 inch up the sides. Heat over medium heat.
Once the oil is hot, fry the eggplant in batches for 2 to 3 minutes per side, or until deeply golden and crisp. Don’t crowd the pan, or the fries will steam instead of crisp.
Transfer the fried eggplant fries to a paper towel-lined plate or wire rack. Sprinkle lightly with a pinch of salt while they are still hot.
In a small bowl, mix the mayonnaise, sriracha, smoked paprika, salt, and black pepper until smooth.
Taste and adjust with more sriracha if you want it hotter.
Pile the crispy eggplant fries onto a plate and finish with chopped parsley and red pepper flakes.
Serve right away with the spicy mayo on the side.
Before you forget about these crispy little eggplant fries, pin the image below and keep the recipe close for the next time you want something crunchy, golden, and made for dipping.
Use panko, not regular breadcrumbs, if you want the lightest crunch. Regular breadcrumbs work, but they give a finer, heavier coating.
Dry the eggplant well after soaking. Any extra water makes it harder for the batter and panko to stick.
Keep the oil at a steady medium heat. If it is too low, the eggplant absorbs oil. If it is too high, the panko browns before the inside softens.
Serve them fresh. Eggplant fries taste best right after frying, while the coating is still crisp and the center is hot.
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
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
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