I love flatbreads. They are like a thin pizza with less carbs and a lot more flavor. These BBQ Chicken Flatbreads are no exception. I combined barbecue sauce with marinara to create this BBQ Pizza flavored sauce. Then topped it with spiced chicken and fresh veggies to make a flavor-packed meal that will wow your guests.

For more BBQ recipes you have to check out my Sweet and Smoky Homemade BBQ Sauce, and Char Siu Pork (Chinese BBQ Pork).

Recipe Ingredients

Mozzarella Cheese – A creamy cheese that pairs perfectly with all of the flavors in this dish.

Smoked Paprika – To add a smoky element and taste to the chicken pieces on top of the flatbreads.

For a full list of ingredients and amounts see the recipe card below.

Variations

Cheese – If you are not a fan of mozzarella you can also use cheddar cheese, Monterey jack cheese, or any other cheese you prefer.

Bread – Other bread options for this recipe would be naan bread, or even using pizza crusts to make it more of a pizza.

How to Make BBQ Chicken Flatbreads

Step #1: In a medium bowl, add the chicken, olive oil, and spices and toss everything together until it’s evenly coated.

Step #4: Next, in a small bowl, mix the BBQ and marinara sauce together.

Step #5: Place the flatbreads onto your prepared baking sheets and brush a thin layer of sauce over each.

Step #6: Next, sprinkle the mozzarella cheese over the flatbreads and then top with the cooked chicken, onion, and sweet peppers.

Step #7: Bake in the oven for 8-10 minutes until the cheese has melted and is bubbly. Then garnish with fresh chopped cilantro, slice and enjoy!

FAQs

Storage Information

You can store any leftovers of your homemade flatbread pizza recipe in an airtight container in your refrigerator for 3-4 days.

To reheat these leftover flatbreads you can do so in the oven at 375 degrees Fahrenheit, or in your microwave until everything has warmed through.

More Recipes to Love

• Honey Mustard Salmon
• Chicken Pesto Pizza
• Red Velvet Brownies
• Crack Cake

This salt and pepper shrimp recipe is light and fresh and bound to fill your seafood craving. The shrimp is coated in a light cornstarch and seasoning and cooked to perfection then tossed with a colorful array of diced veggies to amp up the flavor. I love serving this recipe over White Rice to create the perfect meal.

For more shrimp recipes you have to check out my Baja Shrimp Tacos, Thai Tom Yum Soup with Shrimp, and Shrimp and Chicken Paella.

Recipe Ingredients

Jalapeno – For a little hint of spice in this dish.

Cornstarch – To give the shrimp a light crisp coating.

For a full list of ingredients and amounts see the recipe card below.

How to Make Salt and Pepper Shrimp

Step #1: Pat the shrimp dry with a paper towel and sprinkle with ½ teaspoon of garlic salt.

Step #2: Next, toss the shrimp into the bowl with corn starch and set aside.

Step #3: Then, in a wok over high heat, add the vegetable oil. Once the oil reaches 375 degrees Fahrenheit add in the first batch of shrimp, be sure not to overcrowd the pot.

Step #6: Wipe out the wok and then turn to low heat and add in your teaspoon of reserved oil and garlic and cook for 30 seconds.

Step #7: Then, add the onion, bell pepper, jalapenos, and the white parts of the green onions into the pan and cook for 1 minute.

Step #8: Next add the shrimp, half of the seasoning, and chives and cook for 1-2 minutes until everything has warmed and combined together. Taste and add more seasoning if desired.

Step #9: Finally, serve and enjoy!

FAQs

Storage Information

You can store any leftovers of this salt and pepper shrimp in an airtight container in your fridge for 2-3 days. I do not recommend freezing because it will cause the shrimp coating to turn to mush.

To reheat you can do so in your oven or air fryer at 375 degrees Fahrenheit for 5-7 minutes. You can also reheat in a skillet over medium-high heat and stir everything together until warmed through.

More Recipes to Love

• Honey Mustard Salmon
• Red Velvet Brownies
• Grinder Salad
• French Onion Pork Chops

These Spanish Meatballs, or albondigas, are a traditional tapas recipe that originated in Spain. Hearty beef meatballs coating in a savory homemade tomato sauce will have your taste buds dancing! I love serving this recipe when I have a gathering alongside my Easy Brazilian Cheese Bread (Pão de Queijo).

One thing I love about this Spanish Meatballs recipe is how versatile it really is. You can have these as a main dish, serve it over pasta, or even grab a loaf of white bread and mozzarella cheese and make a homemade meatball sandwich. If you are looking for other delicious meatball recipes you have to check out my Thai Curry Coconut Meatballs and Syrian Meatballs and Sweet Potatoes.

Recipe Ingredients

Fresh Tomatoes – Tangy and slightly sweet tomatoes create a beautiful sauce to coat the meatballs in.

Paprika – To give the meatballs and sauce a mild and sweet flavor.

For a full list of ingredients and amounts see the recipe card below.

Step #1: In a large bowl add in the ground beef, breadcrumbs, garlic, egg yolk, paprika, and 2 Tablespoons of whole milk. Season with salt and black pepper and then using your hands knead the mixture together until everything is combined.

Step #2: Next, create 12 evenly sized meatballs from the meat mixture, place them on a plate and chill in the fridge for 10 minutes.

Step #3: Next, heat the oil in a large frying pan or saucepan over medium-high heat. Cook the meatballs for 5 minutes until the outside is nicely browned then remove and place on a paper towel lined plate. Note: The meatballs will not be fully cooked at this point.

Step #4: Add the additional extra virgin olive oil into the pan and turn heat to medium. Then add in the onion, garlic, bay leaf, and cook for 3 minutes or until the onion has softened.

Step #5: Then, add in the ½ teaspoon of paprika, tomatoes and return the meatballs into the pan. Reduce the heat to low and simmer for 20 minutes. Be sure to stir occasionally.

Step #6: Finally transfer to a bowl and top with fresh parsley and enjoy!

FAQs

Storage Information

You can store your meatballs in an airtight container in your fridge for 3-4 days. You can also freeze this recipe in an airtight container in your freezer for up to 2 months.

To reheat your leftovers you can do so on the stovetop over medium heat or in the microwave until everything has warmed through.

More Spanish Recipes to Love:

• Pan de Agua
• Potato Chip Spanish Tortilla
• Patatas Bravas
• Pan con Tomate

African food is very underrated, and I wish it were more prevalent in the States. However, although it may be hard to find restaurants serving African food, you can still check out my other African recipes, such as my South African Piri-Piri Chicken, Harissa Shakshuka (North African Eggs in Purgatory), or East African Mango and Cucumber Salad!

Before you look at the ingredients and head for the hills, don’t be so quick to judge a book by its cover. Yes, sweet potatoes, peanut butter, kale, and onions may not sound appetizing all mixed together, but I can assure you, that after the first bite, you will no longer question this seemingly odd combination.

What is African Peanut Soup?

African Peanut Soup, also known as Groundnut Soup, is a popular dish in various parts of West Africa. Its origin can be primarily traced to West African countries like Ghana, Senegal, and Nigeria. The soup is known for its unique combination of flavors, primarily featuring ground peanuts or peanut butter, which gives it a rich, creamy texture and a nutty taste.

Reasons to Love This African Soup

• I love the rich, creamy texture that combines tender sweet potatoes and peanut butter for a comforting, hearty meal.
• This West African Peanut Soup is easy to prepare, making it perfect for both weeknights and special occasions.
• Unique flavor profile blending savory, sweet, and a hint of spice.

Recipe Ingredients

• Sweet Potato: Adds a subtle sweetness and creamy texture. Its hearty nature makes the soup filling and adds essential nutrients.
• Creamy Peanut Butter: Imparts a rich, nutty flavor and velvety texture.
• Tomato Paste: Provides a tangy depth, balancing the sweetness of the sweet potato and the richness of the peanut butter.

See the recipe card for full information on ingredients and quantities.

Variations

• Garnish Options: To enhance the flavors and presentation of African Peanut Soup, consider a variety of garnish options. Chopped fresh cilantro, spinach, or parsley adds a burst of color and a fresh, herby touch. A sprinkle of crushed peanuts can provide an extra crunch and reinforce the peanut flavor. For a bit of heat and zest, a few drops of hot sauce or a pinch of red pepper flakes or cayenne pepper work wonderfully.
• Add Coconut Milk: A can of coconut milk can lend a creamy texture and a subtle, sweet flavor, complementing the richness of the peanut butter.

Step #1: In a large stock pot or Dutch oven, combine the vegetable broth and water over medium-high heat and bring to a boil.

Step #2: Once boiling, add in the onion, sweet potato, garlic, ginger, and salt. Reduce to a simmer and cook for 15 minutes.

Step #3: Next, in a medium, heat-safe, mixing bowl, combine the peanut butter and tomato paste with 1-2 cups of broth from your pot and whisk together until smooth. Then pour the peanut mixture into the pot and mix well.

Step #4: Then, add in the kale and simmer for 5-10 minutes, stirring often.

Step #5: Finally, serve over brown rice, if desired. Garnish with hot sauce and peanuts and enjoy!

Expert Tip

Toast the spices before adding them. For the fresh ginger and garlic in the recipe, briefly sautéing them in a dry pan or with a bit of oil before adding them to the soup can unlock more of their aromatic oils and add a richer dimension to the dish.

SERVING AFRICAN PEANUT SOUP

This recipe is so versatile that it can be served a number of different ways. It works great as a main dish when you are wanting a warm soup on a cool day. If you are wanting to add more of a base to it as a main dish then I recommend pairing it with brown rice. You can throw it all in a bowl together for a hearty meal. Or if you are wanting just a taste of this soup it works as a great appetizer or starter course to any meal.

Frequently Asked Questions

Storage Info

Store African Peanut Soup in an airtight container in the refrigerator for up to 3-5 days. To freeze, pour into freezer-safe containers, leaving some space for expansion, and it’ll stay good for up to 3 months.

To reheat, thaw in the refrigerator if frozen, then warm on the stove over medium heat until heated through. Stir occasionally to ensure even warming. Microwaving is also an option: place in a microwave-safe dish, cover, and heat in short intervals, stirring in between.

More Soup Recipes to Warm Your Soul

• Indian Mulligatawny Soup
• Easy Tuscan Bean Soup
• Easy West African Peanut Chicken Soup
• Santa Fe Soup
• Mexican Pinto Bean Soup
• Vegetarian Cabbage Roll Soup
• Roasted Beet Soup

There are so many classic French dishes that remind me of my travels to France because you would see them on every menu. Others, similar to these French Crepes, are my Croque Monsieur (Toasted Ham and Cheese Sandwich), Savory Crepes with Chimichurri Sauce, and Earl Grey Creme Brulee.

If you have not been to France and have always wanted to go, do it! I promise you will not regret it. The food alone is worth it! But of course, we cannot forget about all the history and beautiful architecture it also has in store. One thing you will find on the menu at almost every French café you stumble upon is these scrumptious crepes. They are a staple in French cuisine, and if you don’t end up making it over to Europe, this recipe will bring France into your own home!

Reasons to Love These Fluffy Crepes

• I love that this fluffy crepe recipe makes crepes with a delightful texture, balancing lightness and richness in every bite.
• Their versatility allows for endless sweet and savory crepe fillings combinations.
• French Crêpes are easy to make with simple ingredients, they’re accessible for any home cook.

Recipe Ingredients

• Whole Milk: Imparts creaminess and moisture, contributing to the delicate, light texture.
• Butter: Melted butter in the batter brings a rich, subtle flavor and improves texture. It makes the crepes tender and slightly crisp at the edges.

See the recipe card for full information on ingredients and quantities.

Variations

• Salted Butter Variation: Replace salted butter with unsalted butter for a more controlled salt content. When cooking, you can also use a small amount of unsalted butter to grease the pan.
• Filling Options: Combine smoked salmon, dill, and cream cheese for a savory base. For a rich, sweet contrast, add a swirl of coconut cream with vanilla extract.

Step #1: In a medium bowl, sift together the flour, sugar, and salt. Set aside.

Step #2: In a large bowl, beat the milk and eggs together with an electric mixer or the whisk attachment on a stand mixer.

Step #3: Add in the dry ingredients until the batter is smooth and there are no lumps. Then, stir in the melted butter.

Step #4: Using your additional butter, grease your frying pan over medium-low heat. Pour in the batter until it barely covers the bottom of the pan.

Step #6: Brown on one side and flip to brown on the other side.

Step #7: Finally, serve and enjoy!

Topping Suggestions

• Berries and Cream: These crepes are my favorite! They are filled with color and sweetness and almost look too good to eat! For these, I spread some fresh whipped cream on a crepe and then layered in some fresh fruit like strawberries and blueberries. Then, you can fold it up and add additional toppings on top!

• Banana and Nutella: Is there a better combination than chocolate and bananas? For these sweet crepes, I spread on a pat of that delicious and chocolatey hazelnut spread and layered with bananas. And if you want to add some extra sweetness to your day, drizzle some chocolate sauce over the top, and voila!

Expert Tips

• Batter Resting: Allow the crepe batter to rest for at least 30 minutes before cooking. This helps the flour to fully absorb the liquid, resulting in smoother, more cohesive crepes.
• Pan Temperature: Ensure the pan is evenly heated before pouring the batter. A crepe pan that’s too hot or too cold can cause the crepes to cook unevenly.
• Consistent Thickness: Use a ladle or measuring cup for the batter to maintain consistent thickness and size for each crepe.

Frequently Asked Questions

Storage Info

Store French crepes by layering them between sheets of wax paper and wrapping them in plastic wrap before placing them in an airtight container. They’ll stay fresh in the fridge for up to 5 days. For longer storage, crepes can be frozen for up to two months; ensure they’re well-wrapped in plastic wrap and then foil to prevent freezer burn.

To reheat, simply place them in a warm skillet for a minute or two, or microwave for a few seconds until heated through.

More French Recipes That You’ll Love

• Chicken Florentine
• Lavender Creme Brulee for Two
• Monte Cristo Sandwich
• French Apple Cake
• Peanut Butter and Jelly French Toast
• French Pork with Apple Cream Sauce
• French Onion Pork Chops
• Cinnamon French Toast

What is Spicy Korean Cucumber Salad?

Spicy Korean Cucumber Salad, also known as Oi Muchim, is a popular Korean side dish (banchan) known for its refreshing, crunchy texture and spicy, tangy flavor. It is typically made with cucumbers that are thinly sliced and then seasoned with a mixture of Korean red chili flakes (gochugaru), garlic, sesame oil, vinegar, soy sauce, and sugar. Sometimes green onions and sesame seeds are added for extra flavor and texture.

Spicy Lovers, This Recipe is For You!

This Korean cucumber salad recipe is not for the faint-hearted when it comes to spice. When I tell you it packs a punch, it PACKS A PUNCH!

I made the mistake of taking this recipe to a friend, who I forgot was not a fan of spice, and I may have laughed a little too much when she started coughing after taking a bite from how spicy this dish is. Don’t worry, she is fine now, and I actually made my Banoffee Pie and took it over to her, because what says “I’m sorry” more than pie?

Reasons to Love This Cucumber Salad

• Spicy Korean Cucumber Salad is my go-to for a refreshing, crunchy side that pairs perfectly with just about any dish.
• I love how the Spicy Korean Cucumber Salad recipe is quick and easy—ideal for those busy weeknight dinners.
• With just a few fresh ingredients, the Spicy Korean Cucumber Salad recipe is both healthy and satisfying.

Recipe Ingredients

• Korean Red Pepper Powder: Adds a spicy kick with a smoky, slightly sweet flavor, essential for the bold, fiery taste that defines this salad.
• Rice Wine Vinegar: Gives the salad that refreshing, zesty kick that balances out the spice perfectly.
• Sesame Oil: This adds a warm, nutty richness to the salad.

For a full list of ingredients and amounts, see the recipe card below.

Variations

• Cucumber Varieties: For this Spicy Korean Cucumber Salad, I usually go with Persian cucumbers because of their smaller size and perfect crunch. English cucumbers, Kirby cucumbers, or Japanese cucumbers are also great substitutes.

• Korean Red Pepper Powder: If you can’t find Korean red pepper powder, no worries—you can easily swap in chipotle chili powder for a smoky kick, cayenne pepper for extra heat, or a mix of paprika and cayenne for something milder. And if you’d rather stick to the classic, you can always grab Korean gochugaru (red pepper spice) on Amazon.

Step #1: Add the cucumbers into a large bowl and coat them in the rice wine vinegar and sea salt. Mix together and let it marinate in the fridge for 30 minutes.

Step #2: While it is marinating, prepare the dressing by mixing all ingredients together in a small bowl.

Step #4: Return the cucumbers to the clean bowl and add them to the dressing, ensuring all the cucumbers are well coated.

Step #5: Finally, serve and enjoy!

Expert Tips

• Drain Off Excess Liquid: Cucumbers hold a lot of water, so it’s important to remove excess moisture after salting to prevent the salad from becoming watery. The salting process also enhances the crunchiness of the cucumbers. Just be careful not to squeeze or bruise them to preserve their crisp texture.
• Slice Cucumbers Evenly: Use a mandoline slicer to ensure all cucumber slices are of equal thickness. This helps them marinate evenly and maintain a consistent crunch.

FAQs

Storage Info

You can store Spicy Korean Cucumber Salad in an airtight container in the fridge for 3-5 days. However, keep in mind that the longer it sits, the less crisp the cucumbers will be. It’s best enjoyed fresh to maintain the ideal texture.

Other Delicious Cucumber Salads

• East African Mango and Cucumber Salad
• Thai Cucumber Salad
• Turkish Cucumber, Feta, and Tomato Salad

Potatoes are one of my favorite starches to add to my meals. A few other delicious potato side dishes I recommend are my Easy Roasted Bombay Potatoes, German Potato Pancakes (Kartoffelpuffer), or Patatas Bravas.

These delicious potato dumplings are a common side dish for any German recipe served with gravy! I mean, potatoes and gravy, is there a more perfect pair? This is a very traditional German recipe served at Thanksgiving or Christmas that you can incorporate into your holidays as well! Traditionally, people serve this dish with German Braised Red Cabbage (Rotkohl) or any dish that includes homemade gravy!

What Are German Potato Dumplings?

German Potato Dumplings, known as “Kartoffelklöße” in some parts of Germany and “Kartoffelknödel” in others, have a rich history in German cuisine. Originating from Germany’s diverse culinary regions, these dumplings became a staple, especially in areas where potatoes were abundant. Traditionally made with a potato masher, they embody the simplicity and heartiness of German cooking.

Reasons to Love These Dumplings

• German Potato Dumplings offer a cozy, heartwarming taste that’s perfect for comfort food.
• Their neutral yet delightful flavor complements a wide range of main dishes.
• Made with basic, readily available ingredients, these dumplings are a go-to for an easy yet delicious dish.
• The unique, soft, and slightly chewy texture of these dumplings provides a pleasing mouthfeel.
• Enjoying German Potato Dumplings is a way to experience and appreciate a staple of German cuisine.

Recipe Ingredients

• Starchy Potatoes (Russet or Yukon Gold Potatoes): These are the base of the dumplings and provide the necessary texture and flavor.
• Corn Starch: Used to bind the potatoes together and give the dumplings their structure.
• Salt: Essential for seasoning and enhancing the overall flavor of the dumplings.
• Nutmeg: Adds a subtle, warm spice that complements the potato flavor.
• Eggs: Act as a binding agent that helps keep the dumpling mixture cohesive during cooking.

See the recipe card for full information on ingredients and quantities.

Variations

• Sweet Potato Variation: Replace starchy potatoes with sweet potatoes for a sweeter, more colorful dumpling, adding a unique twist to the traditional flavor profile.
• Vegan Adaptation: Use flaxseed or chia seed eggs (made by mixing ground seeds with water) instead of regular eggs, and substitute butter with a plant-based alternative.
• Hearty Meal: Enhance your German Potato Dumplings by using Russet potatoes and mixing fresh herbs like chives directly into the dough. Serve with a rich, creamy mushroom sauce and a side of succulent pork roast for a hearty and aromatic meal.

Step #2: Place the raw potatoes in a large pot, cover them with water, and bring to a boil over high heat. Once boiling, lower the heat to medium, cover, and cook for 20-25 minutes until the potatoes are tender.

Step #4: Spread out the potatoes on wax paper to cool for about 15 minutes, until they are comfortable to handle.

Step #6: After the potatoes have cooled, add them to a large bowl along with the cornstarch, salt, and nutmeg, and lightly mix.

Step #7: Next, add two beaten eggs to the bowl with the potato mixture and fold to form the dough.

Step #8: Then, shape the dough into about 2-inch round dumplings; this should yield about 12 dumplings. Using a slotted spoon, lower each dumpling into the boiling water.

Step #10: After cooking, transfer the dumplings to a large serving bowl. Drizzle with melted butter, add salt to taste, top with buttered breadcrumbs and fresh parsley, and enjoy!

Expert Tips

• Potato Selection: Use starchy potatoes like Russet or Yukon Gold for the best texture. These varieties have the ideal starch content to hold the dumplings together without becoming too dense.
• Avoid Over-Mashing: Mash the potatoes gently; over-mashing can make the dough gummy. Aim for a texture that’s smooth but still has some body.
• Dough Consistency: If the dough feels too sticky, add a little more cornstarch. The right consistency is crucial – it should be firm enough to hold its shape but not too dry.
• Test Dumpling: Before cooking all the dumplings, boil a test dumpling first. This helps you adjust the dough’s consistency if needed, ensuring the rest cook perfectly.
• Prevent Sticking During Shaping: German Potato Dumplings can be sticky. To avoid this, wet your hands with water or lightly dust them with flour when forming the dumplings into balls.

Frequently Asked Questions

Storage Info

To store German potato dumplings, place them in an airtight container in the refrigerator for up to 3-5 days. They also freeze well; place on a baking sheet to freeze individually, then transfer to a freezer bag for up to 3 months. To reheat, thaw in the refrigerator if frozen, then warm in a steamer or microwave until heated through. Alternatively, pan-fry them in a bit of butter for a crispy exterior, adding a delightful texture.

Other Delicious German Recipes

• Homemade German Spaetzle
• 30 Minute German Beer Cheese Soup
• Warm German Potato Salad
• Easy German Chocolate Pot de Creme