Easy Recipes

Pineapple Bake

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If you’ve been following our recipes for very long, you’ve probably noticed that we’re big pineapple fans around here. From savory main dishes to desserts to afternoon snacks, we think most things are made better with the sweet tang of pineapple. If you feel similarly then I’m confident you will love this Pineapple Bake as much as we do! The sweet citrus flavor is truly front and center here. It makes for a perfect side dish or after dinner treat with a scoop of ice cream

Ingredients

  • 1 20oz can crushed pineapple with juice
  • ¾ cup sugar
  • 2 eggs
  • 2 tablespoons cornstarch
  • 2 teaspoons vanilla
  • 1 ½ tablespoons butter, sliced into pats
  • 1 teaspoon cinnamon

How To Make Pineapple Bake

  1. Preheat oven to 350 degrees F and grease a 9×9 baking pan.
  2. In a large bowl, combine pineapple, sugar, eggs, cornstarch, and vanilla. Mix until well combined.
  3. Transfer mixture to the prepared baking pan and top with the butter pans and cinnamon.
  4. Bake for 45 minutes or until edges begin to turn golden.

Chicken Quesadilla Recipe

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Chicken Quesadilla Recipe is a simple, quick dinner idea. Turn your leftover chicken into a meal that everyone will love. Seasoned cooked chicken and melty cheese is cooked between two crisp tortillas to make a delicious quesadilla.

 

Make dinner time a breeze and make these Easy Chicken Quesadilla Recipe. You will be surprised how quickly you can get dinner done with this simple recipe. You can easily, make this for a crowd or a weeknight dinner.

Ingredients

  • 1 pound Chicken Breast diced into 1 inch piece
  • 1 Tbsp Vegetable Oil
  • 2 Tbsp Taco Seasoning
  • 3 cups Mexican Shredded Cheese
  • 4 Flour Tortillas burrito size

Instructions

  • Heat the vegetable oil in a large skillet over medium heat.
  • Add in the chicken. Season it with the taco seasoning. Sauté the chicken for 3-4 minutes per side until it’s browned and the chicken is cooked through
  • Remove the chicken from the skillet to a separate plate and set aside.
  • Heat a griddle over medium high heat or you can heat a cast iron skillet.
  • Place the tortillas on the griddle or skillet. Top each tortilla with a small amount of the Mexican shredded cheese, then layer the chicken on top and then add more shredded cheese. Carefully fold each tortilla in half making a half moon shape.
  • Cook over medium heat until one side of the tortilla is golden brown (3-4 minutes). Flip and then cook until the other side is golden brown as well (3-4 minutes). Watch them closely as they brown quickly.
  • Remove the quesadillas onto a cutting board. Slice them and they are ready to serve and enjoy!

Notes

I used vegetable oil in this recipe but any oil with a high smoke point will work great. Avocado oil, coconut oil or canola oil would work great in this recipe.

You can easily use your favorite type of cheeses in this quesadilla recipe. Use your favorite.

These are best served fresh but you can refrigerate the leftovers in an airtight container for up to 5 days.

You can use cooked chicken for this recipe if you prefer to save time on making these quesadilla recipes.

Layered Zucchini & Spinach Gratin

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Layered Zucchini & Spinach Gratin

Prep Time: 15 minutes
Bake Time: 25–30 minutes
Servings: 4–6

Ingredients

  • 4 zucchini, sliced lengthwise into thin strips

  • 4 tomatoes, sliced into rounds

  • 150 g spinach, chopped

  • Fresh basil leaves (to taste)

  • 1 liter water (for blanching)

  • Olive oil, as needed

  • Salt, to taste

Optional (for topping):

  • 1 cup shredded mozzarella or parmesan cheese

Instructions

Step 1: Prepare the Zucchini

  1. Bring 1 liter of water with a small pinch of salt to a boil.

  2. Add the zucchini strips and blanch for 2–3 minutes, just until slightly tender but still firm.

  3. Drain immediately and pat dry with a clean kitchen towel or paper towel to remove excess moisture.

Step 2: Cook the Spinach

  1. Heat a small drizzle of olive oil in a pan over medium heat.

  2. Add the chopped spinach and basil leaves.

  3. Cook just until the spinach wilts (about 1–2 minutes).

  4. Season lightly with salt and remove from heat.

Step 3: Assemble the Layers

  1. Lightly grease a baking dish with olive oil.

  2. Arrange a layer of zucchini strips at the bottom.

  3. Add a layer of tomato slices.

  4. Add a layer of the spinach and basil mixture.

  5. Repeat layers until all ingredients are used, finishing with zucchini on top.

Step 4: Add the Topping

  1. Drizzle a little olive oil over the top.

  2. If using cheese, sprinkle it evenly over the top layer.

Step 5: Bake

  1. Preheat oven to 200°C (400°F).

  2. Bake for 25–30 minutes, until vegetables are tender and the top is lightly golden.

Step 6: Serve

  1. Let the dish rest for 5 minutes after baking.

  2. Slice and serve warm.

Tips for Best Results

  • Reduce moisture: Lightly salt zucchini and tomatoes and let them sit for 10 minutes, then pat dry before layering.

  • Extra flavor: Add garlic powder or black pepper to the spinach while sautéing.

  • Herb choice: Basil, parsley, or oregano work well.

  • Make it filling: Add cooked chicken, mushrooms, or lentils between layers if desired.

Nutty Oatmeal & Berry Breakfast Bread

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Nutty Oatmeal & Berry Breakfast Bread

Prep Time: 15 minutes
Bake Time: 40–45 minutes
Servings: 1 loaf (about 10 slices)

Ingredients

  • 1 cup (130 g) oatmeal

  • 1 cup (250 ml) hot water

  • 2 eggs

  • 1 cup (120 g) natural yogurt

  • 3 tbsp sweetener (optional: honey or maple syrup)

  • 3 tbsp melted butter or coconut/olive oil

  • 1 cup walnuts, chopped

  • ½ cup almonds, chopped

  • 2 tbsp sesame seeds, lightly toasted

  • 1 cup berries (blueberries or preferred), rinsed and dried

  • 2 tbsp coconut flour or almond flour

  • 1 tbsp baking powder

  • A pinch of salt

  • A few drops of vanilla essence

Instructions

Step 1: Soften the Oats

  1. Place the oatmeal in a large mixing bowl.

  2. Pour the hot water over the oats.

  3. Let them sit for 10 minutes until fully softened and most of the water is absorbed.

Step 2: Mix Wet Ingredients

  1. Add the eggs to the softened oats and whisk well.

  2. Stir in the yogurt, melted butter (or oil), sweetener, and vanilla essence.

  3. Mix until smooth and well combined.

Step 3: Add Dry Ingredients

  1. Add the chopped walnuts, chopped almonds, toasted sesame seeds, salt, baking powder, and coconut or almond flour.

  2. Stir gently until a thick batter forms.

Step 4: Fold in Berries

  1. Gently fold the berries into the batter using a spatula.

  2. Mix just until evenly distributed. Avoid overmixing to keep the berries intact.

Step 5: Bake

  1. Preheat the oven to 180°C (350°F).

  2. Line a loaf pan with parchment paper or lightly grease it.

  3. Pour the batter into the pan and smooth the top.

  4. Bake for 40–45 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.

Step 6: Cool and Slice

  1. Let the bread cool in the pan for 15 minutes.

  2. Transfer to a cutting board and allow it to cool further before slicing.
    (This bread is moist, so cooling helps it hold its shape.)

Tips for Best Results

  • Toast the sesame seeds: Heat in a dry pan for about 1 minute to enhance flavor.

  • Nut swaps: Use pecans, hazelnuts, or pumpkin seeds instead of walnuts or almonds if desired.

  • Berry options: Fresh or frozen berries both work (do not thaw frozen berries).

  • Storage: Keep in an airtight container in the refrigerator for up to 5 days.

  • Serving idea: Delicious with yogurt, honey, or nut butter.

Creamy Peanut Butter Cookie Dough Dip

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Creamy Peanut Butter Cookie Dough Dip

Prep time: 5 minutes | Servings: 2–4

 

Ingredients

1 cup Greek yogurt (plain or vanilla)

 

1/3 cup Creamy peanut butter

 

1–2 tbsp Honey or maple syrup (adjust to your preferred sweetness)

 

1/2 tsp Vanilla extract

 

Toppings: Mini semi-sweet chocolate chips and crushed peanuts

 

Instructions

Mix: In a medium bowl, combine the Greek yogurt, peanut butter, sweetener, and vanilla extract.

 

Whip: Use a spoon or small whisk to stir vigorously until the mixture is completely smooth and fluffy.

 

Garnish: Transfer to a serving bowl. Sprinkle the mini chocolate chips and crushed peanuts generously over the top.

 

Serve: Surround with sliced apples, strawberries, or pretzels for dipping.

 

Pro-Tips for the Best Dip

For Extra Fluff: If you want it even airier, you can fold in a little bit of whipped topping.

 

Prevent Apple Browning: Toss your apple slices in a tiny bit of lemon juice or salt water to keep them looking fresh and bright on the platter.

 

Storage: This keeps well in the fridge for up to 3 days in an airtight container.

Skillet Onion Bread

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Skillet Onion Bread

Prep Time: 20–25 minutes (plus 1 hour rising)
Cook Time: 18–22 minutes
Servings: 4–6

Ingredients

For the Dough:

  • 1 egg

  • 200 ml warm milk

  • 1 tsp sugar

  • 1 tsp active dry yeast

  • 1 tbsp vegetable oil

  • 1 tsp salt

  • 250–300 g all-purpose flour (add gradually until dough forms)

For the Onion Filling:

  • 1 large onion, finely diced

  • 2 tbsp butter

  • ½ tsp dried herbs (like oregano or thyme)

  • ¼ cup shredded cheese (optional, for extra richness)

  • Fresh parsley, chopped (for garnish)

Instructions

Step 1: Prepare the Yeast Base

  1. In a large bowl, whisk together warm milk, sugar, and active dry yeast.

  2. Let it sit for 5–10 minutes until the mixture becomes frothy, indicating the yeast is active.

Step 2: Mix the Dough

  1. Add egg, vegetable oil, and salt to the yeast mixture.

  2. Gradually stir in the flour until a soft dough forms.

  3. Knead the dough on a lightly floured surface for 5–8 minutes until smooth and elastic.

Step 3: First Rise

  1. Place the dough in a lightly oiled bowl.

  2. Cover with a clean cloth and let it rise in a warm spot for about 1 hour, or until doubled in size.

Step 4: Prepare the Onion Filling

  1. Melt the butter in a small pan over medium heat.

  2. Sauté the diced onion until soft and translucent.

  3. Stir in dried herbs.

  4. Remove from heat and allow to cool slightly before spreading on the dough.

  5. Optional: Mix in shredded cheese for extra richness.

Step 5: Shape and Fill

  1. Punch down the risen dough.

  2. Roll it out into a large circle or rectangle.

  3. Spread the onion mixture evenly over the dough.

  4. Roll the dough tightly and then coil it into a spiral shape, or gently press it into a disk that fits your skillet.

  5. Optional: Use a knife to make decorative scores on top to let steam escape while cooking.

Step 6: Skillet Cooking

  1. Lightly grease a large, heavy-bottomed skillet (cast iron works best).

  2. Place the shaped dough in the skillet and cover with a lid.

  3. Cook over low heat for 10–12 minutes until the bottom is golden brown.

  4. Carefully flip the bread:

    • Slide the bread onto a large flat plate.

    • Invert the skillet over the plate and flip both together so the other side is down.

  5. Cover again and cook for 8–10 minutes until golden brown and cooked through.

Step 7: Finish and Serve

  1. Brush the top with a little melted butter.

  2. Sprinkle with fresh parsley.

  3. Slice and serve warm.

Tips for Success

  • Keep the heat low: Cooking slowly ensures the center cooks through without burning the outside.

  • Flipping safely: Using a plate to flip prevents the bread from breaking.

  • Filling variations: You can add finely chopped spinach, roasted peppers, or mushrooms for extra flavor.

  • Serving: Best enjoyed fresh, but can be reheated in a skillet or oven