Easy Chef Recipes

Brunch beignets are a delicious breakfast food that go well with coffee in the morning or as a sweet garnish for your brunch table. Perfectly fried and dusted with powdered sugar, these airy and light pastries have an amazing flavor.

Ingredients: 2 cups all-purpose flour. 2 tbsp granulated sugar. 1 tsp salt. 1 packet active dry yeast. 3/4 cup warm water. 2 tbsp unsalted butter, melted. 1/4 cup milk. 1 tsp vanilla extract. Oil for frying. Powdered sugar for dusting.

Instructions: Dissolve the yeast in the warm water in a small bowl, and then leave it for five minutes until it foams. Mix the flour, sugar, and salt together in a large mixing bowl. To the dry ingredients, add the melted butter, milk, vanilla extract, and yeast mixture. Stir to form a dough. The dough should be smooth and elastic after about five minutes of kneading on a floured surface. After the dough has doubled in size, place it in a bowl that has been oiled, cover it with a damp cloth, and let it rise for one to two hours. After pounding the dough, roll it out to a thickness of about 1/4 inch. Slice the dough into tiny circles or squares. Bring the oil in a deep fryer or big skillet to a temperature of 175C 350F. Fry the beignets in batches for two to three minutes on each side, or until they are golden brown on both sides. After taking the beignets out of the oil, pat dry with paper towels. Lightly dust the warm beignets with powdered sugar. Enjoy and serve right away!

Prep Time: 20 minutes

Cook Time: 20 minutes

This simple one-sheet pan recipe makes a tasty and easy meal with tender chicken flavored with rosemary, flavorful potatoes, and crisp green beans. Great for a quick dinner during the week or a cozy family meal.

Ingredients: 4 chicken breasts, boneless and skinless. 1 pound baby potatoes, halved. 1 pound green beans, trimmed. 4 tablespoons olive oil. 2 tablespoons fresh rosemary, chopped. 4 cloves garlic, minced. Salt and pepper to taste.

Instructions: Preheat oven to 400F 200C. In a large bowl, toss chicken breasts, halved potatoes, and green beans with olive oil, chopped rosemary, minced garlic, salt, and pepper until evenly coated. Spread the chicken, potatoes, and green beans on a sheet pan in a single layer. Roast in the preheated oven for 25-30 minutes or until chicken is cooked through and potatoes are tender, flipping halfway through. Once cooked, remove from oven and let it rest for a few minutes before serving. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

A delicious and keto-friendly twist on traditional Thai fried rice, this vegan version substitutes cauliflower rice for grains while maintaining all the flavors of the classic dish. The combination of coconut milk, pineapple, and aromatic spices creates a satisfying and fragrant meal.

Ingredients: 1 cup cauliflower rice. 1/2 cup diced pineapple. 1/4 cup diced red bell pepper. 1/4 cup diced yellow bell pepper. 1/4 cup diced red onion. 2 cloves garlic, minced. 2 tbsp coconut aminos. 1 tbsp sesame oil. 1/4 cup coconut milk. 1/4 cup shredded coconut unsweetened. 1/4 cup chopped cilantro. Salt and pepper to taste. Optional: chopped cashews for garnish.

Instructions: In a large skillet, heat sesame oil over medium heat. Add minced garlic and diced onion, cook until fragrant. Add diced bell peppers and pineapple, cook until slightly softened. Push the veggies to one side of the skillet and add cauliflower rice to the other side. Pour coconut aminos over the cauliflower rice and stir-fry until cooked through. Once cauliflower rice is cooked, mix with the veggies in the skillet. Stir in coconut milk and shredded coconut, cook for another 2-3 minutes. Season with salt and pepper to taste. Remove from heat and garnish with chopped cilantro and optional chopped cashews. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

The delightful blend of sweet and savory flavors is evident in these Nutella and Bacon Crescent Rolls. Encased in light crescent roll dough, the crispy bacon and creamy Nutella make for the ideal combination.

Ingredients: 1 can refrigerated crescent roll dough. 4 slices bacon, cooked and crumbled. 1/4 cup Nutella hazelnut spread. 1 tablespoon powdered sugar optional.

Instructions: Preheat your oven to 375F 190C. Unroll the crescent roll dough and separate it into triangles. Spread a thin layer of Nutella onto each crescent roll triangle. Sprinkle the crumbled bacon evenly over the Nutella-covered triangles. Roll up each triangle starting from the wider end to form crescent rolls. Place the Nutella and bacon crescent rolls on a baking sheet lined with parchment paper. Bake in the preheated oven for 10-12 minutes or until they are golden brown and flaky. Optional: Dust the rolls with powdered sugar for added sweetness. Remove from the oven and let them cool slightly before serving. Enjoy your delicious Nutella and Bacon Crescent Rolls!

Prep Time: 15 minutes

Cook Time: 10 minutes

These refreshing green tea coconut popsicles are a delightful treat for green tea lovers. Creamy coconut milk perfectly complements the earthy flavor of green tea, creating a harmonious and satisfying frozen dessert.

Ingredients: 2 cups coconut milk. 2 tablespoons green tea powder. 1/4 cup honey or maple syrup.

Instructions: In a bowl, whisk together coconut milk, green tea powder, and honey/maple syrup until well combined. Pour the mixture into popsicle molds. Insert popsicle sticks and freeze for at least 4 hours or until solid. Once frozen, remove popsicles from molds and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

This vegan basil vinaigrette is bursting with flavor and perfect for drizzling over salads, roasted vegetables, or grilled tofu. It's easy to make and adds a fresh, herby kick to any dish.

Ingredients: 1 cup fresh basil leaves. 1/4 cup olive oil. 2 tablespoons apple cider vinegar. 1 clove garlic, minced. 1 teaspoon Dijon mustard. Salt and pepper to taste.

Instructions: Blend or process the basil leaves, olive oil, apple cider vinegar, garlic powder, and Dijon mustard in a food processor or blender. Mix everything together until it's smooth. Add pepper and salt to taste. Put the vinaigrette in a jar or other container with a lid that fits tightly on top. You can keep it in the fridge for up to a week.

Prep Time: 10 minutes

Cook Time: 0 minutes

With soft BBQ chicken, gooey melted cheese, and the ease of a pull-apart slider, these are the perfect food. A great choice for parties and gatherings!

Ingredients: 1.5 lbs boneless, skinless chicken breasts, cooked and shredded. 1 cup barbecue sauce. 1 cup shredded cheddar cheese. 1/2 cup mayonnaise. 1/4 cup diced red onion. 1/4 cup chopped fresh cilantro. 1 package slider buns. Salt and pepper to taste.

Instructions: Preheat oven to 350F 175C. In a large bowl, mix shredded chicken with barbecue sauce until well coated. Slice the slider buns in half horizontally and place the bottom half in a baking dish. In a separate bowl, combine mayonnaise, red onion, and cilantro. Spread this mixture over the bottom half of the slider buns. Evenly distribute the sauced chicken over the buns, then top with shredded cheddar cheese. Place the other half of the slider buns on top to create sandwiches. Cover the baking dish with aluminum foil and bake for 15 minutes, or until the cheese is melted and sliders are heated through. Remove from the oven, uncover, and let cool slightly before serving. Sprinkle with additional cilantro for garnish if desired. Serve and enjoy these Cheesy BBQ Chicken Pull-Apart Sliders!

Prep Time: 20 minutes

Cook Time: 15 minutes

These Mexican Veggie Burgers are packed with flavor and texture, combining black beans, quinoa, and a blend of spices. Serve them on whole wheat buns with fresh veggies and a side of crispy curly fries for a satisfying and wholesome meal.

Ingredients: 2 cups canned black beans, drained and rinsed. 1 cup cooked quinoa. 1/2 cup corn kernels. 1/2 cup finely chopped red bell pepper. 1/4 cup finely chopped red onion. 2 cloves garlic, minced. 1 tsp ground cumin. 1 tsp chili powder. 1/2 tsp paprika. Salt and pepper to taste. 1/4 cup breadcrumbs. 1/4 cup chopped fresh cilantro. 4 whole wheat burger buns. Lettuce leaves. Sliced tomato. Sliced avocado. Sliced red onion. 4 slices pepper jack cheese optional. Cooking oil for frying. 1 package frozen curly fries. Your favorite burger condiments e.g., ketchup, mayo, mustard.

Instructions: Use a fork or potato masher to mash the black beans in a large bowl until they are mostly smooth but still have some chunks. To the mashed beans, add corn, red bell pepper, red onion, cumin, chili powder, paprika, salt, and pepper. They should all be cooked first. Make sure to mix the ingredients together well. Mix in the chopped cilantro and bread crumbs to help the mixture stick together. If it's too dry, add a little water until it's the right consistency. Make burger patties out of the four equal parts of the mixture. Put a skillet or grill pan over medium-high heat and add a little cooking oil to it. The veggie burger patties should be cooked for four to five minutes on each side, or until they get a nice crust and are warm all the way through. If you want to use cheese, put a slice on top of each patty in the last minute of cooking and cover it until the cheese melts. Do what it says on the package and bake the curly fries until they are crispy and golden brown while the burgers are cooking. To put the burgers together, put a lettuce leaf on the bottom half of each bun and then a veggie patty on top of it. You can add sliced tomato, avocado, red onion, and any other toppings you like on top. Along with the Mexican Veggie Burgers, serve a lot of crispy curly fries. Have fun with your tasty Mexican veggie burgers and curly fries!

Prep Time: 20 minutes

Cook Time: 20 minutes