Easy and Delicious Recipes
Today I’m here with another fun and exciting recipe, and I’m going to show you how to make Taiyaki, a famous Japanese cake. This unique recipe serves as a snack as well as a dessert. You can make this recipe with your kids, and believe Read More
Do you love the taste of churros? If so, you’ll want to try Keto Pork Rinds with Cinnamon because they taste the same buttery and sugary as churros. The best part is they have no carbohydrates! It is the perfect way to maintain a keto Read More
Portillo’s restaurant, located in Chicago, is famous for its Chicago-style food with an unmatched flavor, like Hot Dogs, Sandwiches, Maxwell Street Polish, and Italian Beef, but what most people don’t know about his restaurant is that they also serve a very soft, moist, mouthwatering chocolate flavored cake.
People from far-off places visit his restaurant to taste this soft, spongy chocolate cake.
Good News! You can make this amazing cake in your kitchen without visiting Portillo’s restaurant. I got this fantastic recipe recently and was so surprised when I tried it at home. Honestly, it surpassed my expectations. It tastes exactly like the original Portillo’s cake. And the good thing is its simple recipe has only a few simple ingredients.
I am so excited to share today’s easiest and simplest recipe for this fantastic cake. This Portillos Chocolate Cake Recipe is a perfect copycat of the original. You’ll love this cake recipe if you are a cake and dessert fan. Your kids are definitely going to love it.
It is one of the softest, moistest, lightest, and sweetest cakes you can ever make. Its delicious chocolate taste is unmatchable. This cake is so finger-licking good. You are going to enjoy each and every bite of this cake.
I’m sharing this copycat recipe with you so that you can make this wonderful cake on your own and enjoy the delicious, rich, chocolaty flavor without going to a restaurant.
This is the simplest and the quickest recipe, and even newbies can make a wonderful cake out of it easily. This cake is so simple yet so delicious. It is appropriate for many occasions and celebrations.
You can also try it anytime, without any special occasion, just to enjoy its great flavor. So, make it for your loved ones and get ready to hear the words of appreciation.
This copycat recipe is the best of all the recipes out there, and your cake will definitely taste like the real thing. To your surprise! This cake recipe includes mayonnaise. This is the basic ingredient that makes this cake so moist and soft. Adding mayonnaise to the cake recipe may sound weird, but trust me!
Mayonnaise is nothing more than a mixture of oil and egg yolks. That’s exactly what you add to a cake recipe. Right? So don’t hesitate and try out this recipe without a doubt.
Preparation:
Mixing the Batter: 3. In a large mixing bowl, combine the following:
Baking the Cake: 6. Evenly distribute the cake batter between the two greased pans.
Cooling and Frosting: 9. Once baked, remove the cakes from the oven and let them rest for 5 minutes.
Final Touches: 14. Now, it’s time to get creative! Decorate the cake as you wish.
Craving more sweet moments? 🍰 If this Portillo’s chocolate cake tickled your taste buds, pin the pic below to your Pinterest board. Let’s spread the cake, love, one pin at a time!
You can also easily make the most amazing shake literary by blending this Portillos Chocolate cake. Just blend the cake until it’s smooth, and you’re done. I’ve noticed that many folks like Portillos Chocolate shake more than the cake. 🙂
Check out more popular copycat recipes:
Almond Joy Candy Bars Recipe (Copycat)
Sweet Martha’s Cookies Copycat Easy Recipe
El Pollo Loco Chicken Recipe (Copycat)
Popeyes Chicken Sandwich Recipe
Hawaiian Shoyu Chicken is one of the most popular dishes of the Hawaii restaurant. This juicy chicken is savory and sweet at the same time. Give it a try, and it will instantly make a place in your favorites list. It’s a simple and easy Read More
Today, I’m here with another amazing recipe for a sweet, tangy, flavored Key Lime Cake. I would describe this cake as a bright, rich, and fluffy treat for spring. This incredibly easy cake with a delicious cheese frosting gives you a tangy burst of flavor Read More
This uniquely delicious recipe for chicken leg-quarters are marinated with many flavors using the famous wet rub, which takes their taste to the next level. They have juicy and tender meat inside, covered with a crispy golden layer of skin, and are finger-licking good. It’s a budget-friendly and fantastic recipe that will surely impress your family.
I mostly share patience and budget-friendly recipes simultaneously, and this mouthwatering oven-baked chicken leg quarters recipe is one of them.
These chicken leg quarters are quite simple and cheap, but when you season them with a wet rub loaded with multiple flavors and bake them in the oven, you will get an amazing dish, just like the fancy dishes you order in restaurants.
The oven’s heat must be turned up at the very end to make the skin golden and crisp. It’s an easy and simple recipe that can be prepared in no time. You can get the chicken ready in no more than 5 minutes. Once seasoned, you can put the chicken in the oven for almost one hour.
You can make side dishes for your meal plan during this one hour. Baking the chicken is no fuss at all unless you don’t know how to do it right. Here I’ve got you the simplest yet delicious recipe with clear instructions that even a newbie can follow; it is easier to bake the perfect Chicken leg quarters recipe.
4 chicken leg quarters (bone-in, skin-on)
1 tsp Italian seasoning
1 tbsp olive oil (plus extra for vegetables)
½ tsp black pepper
½ tsp red chili powder
1 tsp salt (preferably kosher)
1 tbsp smoked paprika
1 tsp garlic powder
8 small red potatoes, quartered
2 large carrots, diced
1 cup cherry tomatoes (whole or halved)
Make the Rub
In a small bowl, combine Italian seasoning, black pepper, red chili powder, salt, smoked paprika, and garlic powder.
Stir in 1 tbsp olive oil until you have a paste-like rub. Set aside 1–2 tsp of the rub mixture for the vegetables.
Prepare the Chicken
Pat chicken leg quarters dry with paper towels.
Loosen the skin slightly and rub some of the seasoning directly onto the meat for deeper flavor.
Rub the rest evenly over the skin.
Roast the Chicken
Preheat oven to 400°F (200°C).
Place chicken on a baking sheet or roasting pan.
Roast for 20–25 minutes before adding vegetables.
Prepare Vegetables
In a mixing bowl, toss potatoes, carrots, and cherry tomatoes with the reserved rub and a drizzle of olive oil.
After the chicken has roasted for 20–25 minutes, scatter the vegetables around the chicken in the same pan (or roast them separately if you prefer a firmer texture).
Finish Roasting
Continue roasting for another 20–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden and crispy.
The potatoes should be fork-tender, the carrots soft, and the cherry tomatoes slightly blistered.
Serve
Let the chicken rest for 5 minutes before serving.
Serve with the roasted vegetables, making sure to spoon over any pan juices for extra flavor.
Tip:
If you want even crispier skin, broil the chicken for the last 2–3 minutes of cooking — just keep a close eye on it.
Craving more of those Chicken Leg Quarters? 🍗 Help others discover this delight by pinning the image below. Who knows, it might just become their next favorite dish on Pinterest.
The best technique to make a tender and juicy chicken is to start at a low temperature and finish at a high temperature to get the crispier chicken skin. Baking it in the oven is a bit time-consuming taking but it takes only 5 minutes to do the preparations by hand.
The juice that accumulates at the bottom of the baking pan is super delicious and can be used best if dripped on the vegetables you plan to serve with the chicken. Or you can use it as a gravy for your potatoes and serve them with the leg quarters.
You can try the same recipe for different meat cuts as well. Baking time varies with different meat cuts. You can ideally make your bone-in, skin-on cut with this recipe because it gives you a moist, flavorful chicken by following a few simple steps. You should check your chicken pieces with a thermometer if you use meat cuts other than the chicken leg quarters.
No! Absolutely not. Chicken skin gives a unique and delicious taste, just like bones. Its golden brown color gives it a look of fancy restaurant foods. Chicken leg quarters are higher in calories, so you won’t cook every day. But it’s an excellent option to go for once in a while.
Chicken, irrespective of the cut you choose, is always an excellent protein source. Chicken breast is the best part of the meat as it’s a low-fat and low-calorie source of protein, which is the best option for calorie-conscious people.
You can store these chicken leg quarters for 3 – 4 days in an airtight container or ziplock plastic bags. Whatever you choose, the container or the plastic bag, make sure to line it with a paper towel at the bottom to soak the excess liquid and prevent the chicken from getting soggy. It is recommended to reheat the chicken in the oven to make the skin crispier again.
Here is how to make an amazing seasoning for your chicken legs. This amazing seasoning not only enhances the taste of the chicken but also gives it an unmatched aroma you will quickly become a fan of. The secret to making the leg quarters so amazingly delicious is this wet rub that you can easily prepare yourself.
To make the wet rub, mix some chili powder, smoked paprika, black pepper, garlic powder, Italian seasoning, salt, and olive oil. All these ingredients are full of superb flavors that give a mouthwatering taste to your chicken legs.
In the recipe section, I will give you measurements of its ingredients. The best thing about this rub is that you can adjust the number of its ingredients as per your taste. For example, If you like the smokey flavor of the paprika, you can add more than what is mentioned in the recipe section. You can also use this rub for your whole chicken, baking, and grilling or use it in your vegetable recipes.
To prepare the wet rub, just combine all the dry ingredients in the bowl and add some olive oil in it and mix well. Your wet rub is ready. You can save some for your vegetable dishes as well.
If you like these Chicken leg quarters recipes, please check out the recipes below:
Cheesecake Factory Nashville Hot Chicken Nuggets (Copycat)
KFC Chicken Littles Recipe (Copycat)
Homemade McDonald’s Chicken McGriddles (Copycat)
Today we’ll be making a Copycat of Sweet Martha’s Cookies famous recipe, and it’s really easy if you follow the directions. These delicious crispy cookies with a chewy inside come from my own recipe inspired by Sweet Martha’s cookie jar at Minnesota State Fair. If Read More
Sorullitos de Maíz recipe, aka Sorullos, are the most fantastic corn fritters from Puerto Rico that are soft inside and crispy outside. In Puerto Rico, these fritters are served as breakfast, appetizers, or as a side dish. You can add some cheese to make it Read More
If you are planning to serve a different-styled Turkey for this Thanksgiving, then, believe me, Smoked Turkey is the best option for you. It goes well with other special occasions and would earn you a lot of appreciation. If you never got a chance at the tender delicacy of a perfect Smoked Turkey, it’s time to try it now. It takes the simple turkey to another level of taste.
It’s different from standard Roasted Turkey, but it’s really worth trying. Smoked Turkey has a unique taste you will immediately fall in love with. This different-styled Turkey will serve as a show-stopper for your Thanksgiving meal. This recipe is very simple; even a newbie can make it with the perfect taste and look.
1 whole turkey, about 15 lbs, fully thawed
2–3 Tbsp melted butter or olive oil
2–3 Tbsp sweet BBQ rub (store-bought or homemade, see below)
4 cups water (plus more as needed during smoking)
¼ cup brown sugar
2 Tbsp smoked paprika
1 Tbsp kosher salt
1 Tbsp black pepper
1 Tbsp garlic powder
1 Tbsp onion powder
1 tsp cayenne pepper (optional, for a little heat)
Mix all ingredients together and store in an airtight jar. Yields enough for 1 whole turkey.
Make sure the turkey is completely thawed.
Remove packaging, neck, and giblets.
If pre-brined, rinse gently under cold water.
Pat dry with paper towels.
Tie legs with butcher’s twine and tuck wing tips behind the shoulders.
Gas grill: Preheat to 225°F, lighting only half the burners.
Charcoal grill: Light coals, place them on one side, and adjust vents to about 25% open.
Dedicated smoker: Preheat to 225°F.
Once preheated, add your wood of choice (apple, cherry, or hickory work great). You want a steady stream of thin, blue smoke, not thick white smoke.
Brush turkey all over with melted butter or olive oil.
Generously season with the sweet rub, coating all sides.
Place the turkey breast-side up on the grates.
Add a pan with 4 cups of water to help maintain moisture. Refill as needed.
Smoke at 225°F for about 30 minutes per pound (roughly 7.5 hours for a 15 lb bird).
At 250°F, plan for 25 minutes per pound.
Always allow an extra 30 minutes buffer for timing.
Use an instant-read thermometer.
The breast should read 165°F and the thighs 170–175°F.
Check both sides if using a charcoal or gas grill (heat can be uneven).
Remove the turkey and rest uncovered for 15 minutes before carving.
If it finishes early, wrap in foil and then in several layers of towels to keep warm.
Carve, serve, and enjoy!
Use a mild fruit wood (like apple or cherry) for subtle smoke, or hickory for a bolder flavor.
Keep the smoker lid closed — every peek adds extra cooking time.
Save the drippings for gravy!
Spread the holiday cheer! If you loved this Smoked Turkey Recipe, pin the image below to your Pinterest board. Thanks for sharing the festive vibes! 🦃🎄🌟
Smoked Tukey is amazingly delicious and has this tempting smell that you’ll quickly fall in love with. It’s a lot more beneficial than typical roasted Turkey. The biggest advantage of smoking Turkey instead of roasting is that it frees up your oven, and you will be able to use the oven for making other dishes in your meal plan.
So it will definitely save you time by enabling you to make more dishes at the same time. It has a fantastic taste and mouthwatering aroma that will bring a splendid change in your Thanksgiving. Smoking the turkey maintains its taste and also adds a smoky flavor to your turkey.
Smoking the turkey retains the tenderness and moisture in it. It’s easier to cook just like Roasted Turkey and gets cooked in the same or a little more time.
Given below are all the details and necessary smoke your bird perfectly. Just carefully follow the simple steps and get ready to earn holiday fame and a lot of appreciation from everyone.
The key to making a perfect smoked turkey is indirect heat and steady temperatures. Maintain the temperature of your grill to 225°F during the whole cooking time. If you use gas, turn on half of the burners to medium-low flame and keep the remaining burners off. For a charcoal grill, preheat the coals until they’re ashed over, tip them on the far side of the grill, and open the vents up to 25%. For a dedicated smoker, preheat the grill to 225°F.
If you are using a gas grill, add chips to the smoker box and generate the smoke. For charcoal, place the wood pieces directly in the burning coals. If you are using a smoker, follow the manufacturer’s instructions to smoke your turkey perfectly. Whatever method you use, ensure you get the thin, swirling, and tinted blue smoke from your grill vents.
First of all, take the defrosted turkey out of the packaging. Now remove its neck and giblets from the inner side of the bird. If you’ve bought a brined turkey, rinse its exterior carefully with cold water.
Next, pat dry the turkey with a paper towel. Now use the butcher’s twine to tie both legs together and tuck the tips of the wings behind the shoulder joint. Doing so will keep the tips from burning and will create an eye-catching presentation of your Tukey.
Coat the exterior side of Turkey with melted butter or olive oil, and then season the best sweet rub on the bird’s sides. If you’ve brined your turkey, it will already be marinated enough and won’t require any additional seasoning on its exterior. It’s better to still coat it lightly with melted butter or olive oil to get crispier skin.
Stuffing the interior of a turkey before smoking is not recommended. Because by the time the stuffing gets cooked properly, the exterior meat of the bird gets overcooked. You can use onions, herbs, apples, or citrus to stuff your turkey and to get their additional flavor.
Don’t overfill the turkey so that the air circulates throughout the bird. Don’t forget to discard the stuffing after you are done smoking.
Once your smoker gets ready, it’s time to place your bird on the grill! Keep the breast side up on the grill grate breast side up on the side of the grill with indirect heat. If you are using gas or charcoal (which usually has a slightly higher temperature on one side of the grill), rotate the turkey several times during the cooking process to cook evenly.
It will take approx. 30 minutes per pound of the turkey at 225°F. If you’ve set your smoker’s temperature at 250°F, it will take 25 minutes for each pound. For example, a 15-pound turkey will be properly cooked in 7 1/2 hours at 225°F. I always estimate additional half an hour more, just in case… if it gets cooked in a time lesser than the estimated time, then wrap the cooked Turkey in aluminum foil and place it aside until the remaining items are ready.
I recommend not smoking a Turkey heavier than 15 pounds, but it will take too long to cook. Your turkey will be sitting in the danger zone of food safety at 40-140°F for way too long and there will be the risk of bacteria contaminating and spoiling your turkey even before it’s done.
As we have smoked turkeys lesser than 15 pounds so it will serve 11/2 pounds of meat per person. Keep it in mind you’ll be cooking the whole turkey along with skin, bones, wingtips, etc., that won’t be consumed at the Thanksgiving dinner.
11/2 pounds will be sufficient for everybody. You’ll also get leftovers to make sandwiches the next day. A 15-pound turkey will be enough to serve a family of 10-12. If you have more family members, don’t cook bigger birds rather go for cooking multiple turkeys!
Use a dripping pan to catch the drippings and to maintain the moisture in your smoker’s environment. I usually place an aluminum pan on the grill beneath my turkey.
Add several cups of water to the pan at the start of the smoking. This water is likely to evaporate within the process, so don’t forget to refill the pan if the water dries up, and make sure it has a few cups of water throughout the smoking. Once your turkey is cooked, use these drippings collected in the pan as the tastier gravy for your Turkey.
The safest temperature for cooking a perfect smoked Turkey is 165°F. Ensure the correct internal temperature is achieved to retain its juiciness and ensure food safety.
Start checking if the turkey is done an hour before the estimated time because every bird has a different cooking time. Check properly between the cooking to ensure the meat does not get overcooked. Check the temperature of the breast and thighs of the turkey using an instant-read thermometer. Check both sides of the turkey, ESPECIALLY if you are using a charcoal or gas grill, which usually has higher temperatures than the other grills.
Go off of the lowest reading you’ll get on each side of the turkey. Once all the temperature readings exceed 165°F, it’s time to dish out the turkey on a large platter or on a cutting board.
Turkey should rest for about 15 min before serving. And if Turkey gets cooked before that, wrap it in aluminum foil and add more layers of paper towels around the foil to insulate the towels to keep it hot until serving. Doing so will make the skin a little softer. To make it crispier gain, just broil the turkey for 1 – 2 minutes. Now it’s up to you if you are a dark or light meat!
If you want to try some amazing vegetable recipes, look no further. I’ve got you the best and the most delicious recipe ever, and it’s (CPK) California Pizza Kitchen Buffalo Cauliflower Bites Copycat recipe. Who likes cauliflower here? I became its fan recently when I Read More
