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Easy Spicy Angel Hair Pasta With Tomato Puree Recipe

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Forget everything you know about cooking pasta — this technique will completely change your life! This Easy Spicy Angel Hair Pasta With Tomato Puree uses a genius risotto-style method where the noodles slowly absorb a rich, garlicky tomato broth ladle by ladle — soaking up incredible flavor in every single strand!

Ready in just 15 minutes, budget friendly, and perfect for Meatless Monday — this quick weeknight dinner is finished with a flourish of fresh Italian parsley and Parmigiano Reggiano!

Angel Hair Pasta With Tomato Puree garnished with parsley and Parmesan cheese in a bowl, with a fork on the side.

If you are after an easy and AMAZINGLY DELICIOUS angel hair pasta recipe, then you have come to the right place!

I promise you'll go crazy for the incredible flavor, and you'll have so much fun with the technique used to make this pasta recipe!

Why You Will LOVE This Recipe!

Let me tell you why you will LOVE this angel hair pasta recipe:

  • Enjoy a technique for cooking pasta that may be new to you! Traditional pasta gets boiled in a massive pot of water, but here you'll cook it risotto style with a tomato broth which you will make.
  • You'll feast on pasta with crazy good flavor. The beauty of this dish is that as the noodles absorb the tomato broth, the magic happens, as each noodle takes on the flavor of the delicious broth.
  • This quick recipe is ready in about 15 minutes, so it's perfect for a busy weeknight.
  • This dish is also very budget friendly, and of course it's great for meatless Mondays!
  • Perfect for lovers of spicy food, but also easy to adjust the level of spice to suit your tastes.

So if you are convinced to try this dish, please read on for what you'll need, as well as step by step instructions with pictures!

🍽 Equipment

I recommend you use the following equipment for the best result:

  • Large skillet - you'll need one at least 12" in diameter
  • Medium Saucepan (or Dutch oven) - for making your tomato broth
  • Tongs - aids greatly in cooking the pasta
  • Ladle or ¼ cup measuring cup - use to add tomato broth to the pasta
  • Wooden spoon - or silicone spoon for stirring

🥘 Ingredients

Ingredients for Spicy Angel Hair Pasta With Tomato Puree including pasta, Parmesan, olive oil, tomato puree, salt and pepper, water, garlic, red pepper flakes and Italian parsley.

You only need a few simple ingredients to make this comfort food recipe:

  • Angel hair pasta - use dried pasta, not fresh pasta, for this recipe
  • Red pepper flakes
  • Extra virgin olive oil
  • Tomato puree (aka tomato passata) - please note: don't use tomato sauce or tomato paste for this recipe
  • Water
  • Fresh garlic
  • Salt
  • Black pepper
  • Italian parsley (as garnish)
  • Parmigiano Reggiano (as garnish)

You should easily find all of these ingredients at your local grocery store!

🔪 Instructions

Make The Tomato Broth

Let's begin by making a delicious tomato broth, which will act as your pasta sauce! Add 1 tablespoon of olive oil to a medium saucepan set to medium heat. Sauté for around 30 seconds until the garlic is fragrant, then add the water, tomato puree, salt, and pepper.

Minced garlic and olive oil in a saucepan.
A saucepan containing olive oil and minced garlic, with a small bowl containing tomato puree poised over the saucepan.
A saucepan containing tomato puree, olive oil and garlic, with a person holding a small bowl of water over the saucepan.
A saucepan containing tomato broth with a person holding a small bowl containing salt and pepper over the saucepan.

Raise the heat to medium-high to bring this to a simmer, then lower the heat to keep the broth warm.

A saucepan containing simmering tomato broth with steam.

You'll be ladling from this pot and if the tomato broth is cold, it'll lower the pan temperature every time you add it. Keeping it warm prevents that and helps the pasta cook more evenly.

Time To Cook The Pasta In Your Skillet!

Heat ¼ cup of olive oil on medium heat in your skillet. Once the oil is hot, add the red pepper flakes and allow the chili to "bloom" for about 30 seconds, stirring with a spoon. Blooming releases the flavor of the chili into the oil.

A skillet containing olive oil and red pepper flakes.

Now add the angel hair pasta to your skillet or frying pan, and use the tongs to toss the pasta in the oil.

A skillet containing olive oil, red pepper flakes, and angel hair pasta.
A pair of tongs being used to toss angel hair pasta in an olive oil and red pepper flake mixture in a skillet.

Begin ladling/adding the tomato broth to the pasta in your skillet, approximately ¼ cup. Use the tongs and spoon to help combine the pasta and tomato broth.

A skillet containing angel hair pasta, red pepper flakes and olive oil with a ladle being used to ladle tomato broth onto the pasta.
A pair of tongs being used to toss angel hair pasta absorbing a small amount of tomato broth in an olive oil and red pepper flake mixture in a skillet.

Once the pasta has absorbed the broth, repeat this process until the tomato broth has been used up (about 7 minutes or so).

A skillet containing olive oil, red pepper flakes, and angel hair pasta topped with tomato broth.
A skillet containing angel hair pasta absorbing tomato broth and a ladle containing additional tomato broth over the pasta.

Check the texture - the pasta should be slightly al dente, and it's not meant to be saucy. Add additional salt/pepper if you desire!

A skillet containing Spicy Angel Hair Pasta With Tomato Puree with a pair of tongs holding some of the pasta.

Suggestions For Enjoying And Serving

Angel Hair Pasta With Tomato Puree garnished with parsley and Parmesan cheese in a bowl, with a fork on the side.

Serve your cooked pasta in elegant bowls, garnished with fresh Italian parsley and Parmigiano Reggiano to taste.

Drizzle some extra virgin olive oil for a little extra indulgence!

You can enjoy this as a main course, accompanied by a lovely green salad.

Or why not try serving it as an accompaniment to some delicious Veal Parmigiana or Chicken Scallopini With Piccata Sauce.

I hope this will become one of your favorite pasta dishes!

Buon Appetito!

FAQ

How should I store any leftover pasta?

In the unlikely event you have any extra pasta leftover, then store in an airtight container in your refrigerator and enjoy within 2 days.

Can I substitute spaghetti for the angel hair pasta?

You can certainly substitute spaghetti for the angel hair pasta. It may take longer to cook and you may need some additional tomato broth, but it will be just as delicious! If using spaghetti you can turn up the heat a bit and let it char and get crispy!

How can I make this pasta saucier (not so dry)?

Please note:  the resulting dish will not be "saucy."  If you would like an extra saucy pasta, then make some more tomato broth to pour over at the end.  Use a 1:1 ratio of tomato puree to water.

Some Other Pasta Recipes You May Enjoy!

Love pasta? Then you'll want to try these other pasta recipes:

Join Me On A Fun Food Journey!

I invite you to come along on this food journey with me! Please sign up to get the latest recipes and inspiration for you to expand your food horizons! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

Angel Hair Pasta With Tomato Puree garnished with parsley and Parmesan cheese in a bowl, with a fork on the side.

Easy Spicy Angel Hair Pasta With Tomato Puree Recipe

Grace Stewart
This Easy Spicy Angel Hair Pasta With Tomato Puree Recipe delivers incredible intense flavor with every bite! Enjoy the technique of cooking this risotto style in a large skillet, ready to devour in about 15 minutes!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 8 minutes
Cook Time 7 minutes
Total Time 15 minutes
Course Main Course, Pasta
Cuisine Italian
Servings 4 people
Calories 559 kcal

Equipment

  • 1 Large skillet you'll need one at least 12" in diameter
  • 1 Medium Saucepan for making your tomato broth
  • tongs aids greatly in cooking the pasta
  • ladle or ¼ cup measuring cup use to add tomato broth to the pasta
  • wooden spoon or silicone spoon for stirring

Ingredients
  

  • 12 oz angel hair pasta dried
  • 2 tablespoon red pepper flakes feel free to adjust the amount to your tastes; I use 2 tablespoon because I like it spicy!
  • ¼ cup olive oil

Tomato Broth

  • 3 cups tomato puree aka tomato passata (don't use tomato sauce or tomato paste)
  • 3 cups water
  • 1 tablespoon olive oil
  • 6 cloves garlic minced
  • 1 ts salt plus additional to taste
  • ½ ts pepper plus additional to taste

Garnishes

  • 2 tablespoon Italian parsley finely chopped
  • Parmigiano Reggiano as much as you want!

Instructions
 

Make The Tomato Broth

  • Let's begin by making a delicious tomato broth! Add 1 tablespoon of olive oil to a medium saucepan set to medium heat. Sauté for around 30 seconds until the garlic is fragrant, then add the water, tomato puree, salt, and pepper.
  • Raise the heat to medium-high to bring this to a simmer, then lower the heat to keep the broth warm.
    • You'll be ladling from this pot and if the tomato broth is cold, it'll lower the pan temperature every time you add it. Keeping it warm prevents that and helps the pasta cook more evenly.

Time To Cook The Pasta In Your Skillet!

  • Heat ¼ cup of olive oil on medium heat in your skillet. Once the oil is hot, add the red pepper flakes and allow the chili to "bloom" for about 30 seconds, stirring with a spoon. Blooming releases the flavor of the chili into the oil.
  • Now add the angel hair pasta to your skillet, and use the tongs to toss the pasta in the oil.
  • Begin ladling/adding the tomato broth to the pasta in your skillet, approximately ¼ cup. Use the tongs and spoon to help combine the pasta and tomato broth. Once the pasta has absorbed the broth, repeat this process until the tomato broth has been used up (about 7 minutes or so).
  • Check the texture - the pasta should be slightly al dente, and it's not meant to be saucy. Add additional salt/pepper if you desire.

Plate and Enjoy!

  • Serve your pasta in some gorgeous pasta bowls, garnished with some Italian parsley and as much Parmigiano Reggiano as you desire! Drizzle some extra virgin olive oil for a little extra indulgence! Buon Appetito!

Notes

Please note:  the resulting dish will not be "saucy."  If you would like an extra saucy pasta, then make some more tomato broth to pour over at the end.  Use a 1:1 ratio of tomato puree to water.

Nutrition

Calories: 559kcalCarbohydrates: 85gProtein: 15gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gSodium: 718mgPotassium: 1161mgFiber: 8gSugar: 12gVitamin A: 2358IUVitamin C: 25mgCalcium: 84mgIron: 6mg
Keyword angel hair pasta, Pasta
Tried this recipe?Let us know how it was!

Easy Japanese Cabbage Recipe With Butter & Soy Sauce

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This is one of the easiest and most delicious ways to enjoy cabbage! All you need for this umami-packed side dish are 4 simple ingredients and a few minutes to enjoy this mouthwatering Japanese Cabbage With Butter & Soy Sauce!

Japanese cuisine makes great use of cabbage. From Japanese cabbage salad served with tonkatsu, to yamitsuki cabbage, this nutritious and budget friendly vegetable finds its way into plenty of meals at Japanese restaurants and homes.

But one of the simplest and most addictive ways to enjoy Japanese style cabbage is to cook it with butter and soy sauce. In this preparation the cabbage caramelizes and softens at the same time, and it has become one of my favorite ways to enjoy this beautiful vegetable.

It is a staple in Japanese households because it is fast, cheap, and pairs with nearly everything from grilled fish to fried rice.

I believe this will become a staple at your dinner table too!

Let me show you what you'll need to make this simple side dish featuring cabbage!

Jump to:

🍽 Equipment

I recommend that you use a large skillet (12 inch) or large wok, with plenty of surface area, to make this recipe.

Your goal when cooking this dish is to spread the cabbage out so it makes contact with the hot surface and gets caramelized.

🥘 Ingredients

Chopped cabbage in a bowl, and bowls containing pepper, soy sauce, and butter next to the bowl with cabbage.

Here are the 4 simple ingredients that you will need to make this easy cabbage recipe:

  • Green cabbage - this recipe uses about half a small head of cabbage
  • Soy sauce - the umami seasoning rich with salty and savory flavors
  • Butter - I love using salted Kerrygold Grass Fed Butter - if you are watching your salt, choose unsalted butter
  • Black pepper

I'll bet you can gather these together in less than a minute! 😀

So let's jump into making this delicious and simple side dish!

Now I'll guide you through the recipe with the following instructions accompanied by handy step-by-step photos!

🔪 Instructions

Begin by removing the tough outer leaves, and then chop the fresh cabbage into small pieces (bite-sized pieces).

Wash and dry the cabbage. Using a salad spinner is a great way to dry your cabbage!

Set your wok or large skillet on a medium high heat and melt the butter.

Melting butter in a wok.

Now add the chopped cabbage pieces and toss making sure it gets coated in the butter. Now let the cabbage sit undisturbed for a bit so that the heat of the pan can caramelize the cabbage.

Chopped cabbage in a wok with a wooden spoon.

Toss every so often so that other pieces of cabbage can take their turn browning. Cook the cabbage for around 10-15 minutes. You may need to adjust the time you cook your cabbage depending on whether you use a wok or skillet.  Using a skillet will more likely reduce the amount of time you need to cook your cabbage.

When tossing the cabbage, you'll want to strike a balance between allowing the cabbage pieces to caramelize but now allowing it to burn.  So be sure to keep a close eye on it. 😀

Your cabbage is ready once it is tender and caramelized to your liking.

Sautéed chopped cabbage in a wok.

Turn off the heat, then add the soy sauce and pepper. Stir to thoroughly combine all of the ingredients.

A wok containing sautéed cabbage in the background, and a person holding small bowls containing soy sauce and pepper in the foreground.
Caramelized sautéed cabbage in a wok with a spatula and wooden spoon.

Your mouthwatering cabbage is now ready to serve!

Suggestions For Enjoying And Serving

Peppered sautéed cabbage with chopsticks on a plate.

I love pairing this cabbage dish with Japanese Teriyaki Chicken and some steamed white rice for a delicious Japanese meal.

It's also perfect to add to your rice bowls, and would be great for Teriyaki salmon bowls!

I hope this will become one of your favorite Japanese cabbage recipes.

You'll find the full recipe with nutritional information as part of a printable recipe card below!

FAQ

What is the best way to store any leftover cabbage?

If you have any leftover cabbage, store it in an airtight container in your refrigerator, and enjoy within 3 days.

Can I use napa cabbage in this recipe?

Napa cabbage will also work in this recipe! However it's more delicate and wilts faster, so you will need to adjust your timing down. If you try this with napa cabbage, it may become one of your favorite napa cabbage recipes!

Some Other Recipes You May Enjoy!

Here are some other recipes you may enjoy:

Join Me On A Fun Food Journey!

I invite you to come along on this food journey with me! Please sign up to get the latest recipes and inspiration for you to expand your food horizons! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

Peppered sautéed cabbage with chopsticks on a plate.

Easy Japanese Cabbage Recipe With Butter & Soy Sauce

GRACE STEWART
Enjoy some of the most mouthwatering cabbage you have ever had with this Easy Japanese Cabbage Recipe With Butter & Soy Sauce! All you need is 4 simple ingredients to make this delicious Japanese side dish!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Side Dish
Cuisine Japanese
Servings 6 servings
Calories 29 kcal

Equipment

  • large wok could also use a large skillet

Ingredients
  

  • 1 lb cabbage chopped (about ½ small cabbage, tough outer leaves removed)
  • 4 tablespoon butter I used salted butter
  • 2 tablespoon soy sauce you can add more if you like
  • ⅛ ts black pepper

Instructions
 

  • Set your wok or large skillet on a medium high heat and melt the butter.
  • Now add the chopped cabbage and toss making sure it gets coated in the butter. Now let the cabbage sit undisturbed for a bit so that the heat of the pan can caramelize the cabbage. Toss every so often so that other pieces of cabbage can take their turn browning. Cook the cabbage for around 10-15 minutes (see note below about the time). Your cabbage is ready once it is tender and caramelized to your liking.
  • Turn off the heat, then add the soy sauce and pepper. Stir to thoroughly combine all of the ingredients.
  • Your mouthwatering cabbage is now ready to serve!

Notes

You may need to adjust the time you cook your cabbage depending on whether you use a wok or skillet.  Using a skillet will more likely reduce the amount of time you need to cook your cabbage.
When tossing the cabbage, you'll want to strike a balance between allowing the cabbage pieces to caramelize but now allowing it to burn.  So be sure to keep a close eye on it. 😀

Nutrition

Calories: 29kcalCarbohydrates: 5gProtein: 2gFat: 0.4gSaturated Fat: 0.2gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.1gCholesterol: 1mgSodium: 359mgPotassium: 155mgFiber: 2gSugar: 3gVitamin A: 91IUVitamin C: 28mgCalcium: 43mgIron: 1mg
Keyword cabbage, vegetable side dish
Tried this recipe?Let us know how it was!

Easy Kalua Pork With Cabbage Recipe For The Oven

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Craving Hawaiian flavors? This Easy Kalua Pork with Cabbage is made right in your oven! Using just 6 simple ingredients like Hawaiian red salt and liquid smoke, you get that authentic smoky, tender flavor without the underground pit. A perfect set-it-and-forget-it Dutch oven dinner for busy weeknights!

Tender shredded Kalua Pork with cabbage in a Dutch oven with a pair of tongs.

Take your tastebuds to Hawaii with this Easy Kalua Pork With Cabbage Recipe For The Oven!

Here you'll learn how easy it is to replicate the delicious taste of salty and smoky Kalua pork in your own home using your oven.

Combine it with cabbage which gets added toward the end of cooking. The cabbage becomes tender and then wilts into the rendered pork fat completely soaking it up.

One bite and you won't be able to stop raving about this dish!

Let me begin by telling you how Kalua pork is traditionally made!

Jump to:

What Is Traditional Kalua Pork?

Traditional Hawaiian kalua pig is cooked in an imu, an underground pit lined with mesquite wood and hot lava rocks. A whole pig seasoned with Hawaiian red salt steams and smokes for hours until the meat is achingly tender.

The entire pig is usually wrapped in banana leaves or Hawaiian ti leaves.

To seal the oven, the pig is covered with more leaves, wet burlap, and a final layer of soil to make the pit airtight. It steams and smokes for 8 to 12 hours.

The smoke from the wood and ti leaves gives the pork an intensely smoky flavor, while the long, slow heat of the underground pressure cooker renders the fat and breaks down every fiber until the pork is succulent and easy to shred.

Why You Will Love This Recipe!

You'll love this recipe because it will give you the perfect balance between the salty and smoky flavors that Kalua pork is famous for!

This recipe also stands out for these additional reasons:

  • You'll score the pork butt deeply - this lets the salt and smoke penetrate past the surface, so every shred tastes seasoned instead of just the outside.
  • Use of a Dutch oven - this is the perfect vehicle for trapping steam and keeping the pork from drying out, mimicking the sealed environment of an imu.
  • Low heat and slow cooking at 325°F over 3 hours makes the meat so tender and juicy.
  • Adding cabbage in the last 10 minutes keeps it from turning to mush while still letting it drink up all that rendered fat and drippings.

Are you ready to make some of the most delicious pork and Hawaiian food you've ever had in your life? Then let's get to it!

🍽 Equipment

You won't need much in the way of equipment to make this Kalua pork in your oven.

However, use of a Dutch oven is highly recommended. If you don't have a Dutch oven, then you could use a stock pot with a very tight lid which will help to seal in moisture.

🥘 Ingredients

Ingredients for Kalua Pork With Cabbage displayed including cabbage, water, Hawaiian red salt, pork butt, liquid smoke, and olive oil.

You only need a few simple ingredients to make this Kalua Pork With Cabbage recipe:

  • Boneless pork butt - you could also use pork shoulder, however the cooking time may differ from the time indicated in this recipe
  • Oil (I used olive oil)
  • Hawaiian red salt (see below)
  • Liquid Smoke - we'll use this to give us a nice smoky flavor (since most of us don't have an underground oven with hardwood to cook our pork in 🙂)
  • Water
  • Green Cabbage - this recipe uses approximately half a head of cabbage
A small bowl with Hawaiian red salt and a bag of Marky's Hawaiian Red Salt held by a person's hand.

Hawaiian red salt is also known as Alaea salt. This is sea salt that is combined with a native volcanic clay (alaea), which gives it a red color and an enhanced mineral content.

Alaea salt is traditionally used to season Kalua Pork, which gives the pork a mellow and earthy flavor.

There's no substitute for Hawaiian red salt when making Kalua Pork. 🙂

🔪 Instructions

Preheat your oven to 325F. Cut the pork into 4 equal pieces, then make several deep incisions into each piece using a sharp knife. Season your pork all over with the Hawaiian red salt, including adding some salt into the incisions.

Raw pieces of pork butt with deep cuts made by a knife next to the knife on a cutting board, and a person holding open one of the cuts.
Make some deep cuts into the pork...
A knife next to raw pork with a deep cut with red salt sprinkled into it and a person's fingers sprinkled with red salt.
Season with Hawaiian red salt!

Add the oil to your Dutch oven (or pot), and place on a medium high heat. Brown the pork on all sides (approximately 2 minutes per side) frying in batches and lowering the heat a bit if needed.

A red Dutch oven containing pieces of browned pork butt.

Once the pork is browned, turn off the heat on your stove. Now add the water and liquid smoke, cover, and place in your oven for a total of about 3 hrs, or until the pork is tender and easy to shred. Check on your pork 2 hrs into cooking time, adding more water if necessary (remember, you'll need to have some liquid available to cook the cabbage later).

Pieces of pork butt and water in a Dutch oven, with a person holding a small bowl of Liquid Smoke above the Dutch oven.
Add water and Liquid Smoke...
A red Dutch oven in an oven.
Cook covered for about 3 hrs...
Tender pork in a Dutch oven being pulled by a pair of tongs.
Here's your super tender pork!

Now shred the pork in the Dutch oven (or pot). At this point you should have enough braising liquid to cook your cabbage (if not add a little water).

Shredded pork in a Dutch oven.

Place the Dutch oven (or pot) on a medium high heat until the liquid boils, then add the chopped cabbage and stir it in. Lower the heat to a simmer, cover, then cook for 10 minutes or until the cabbage is tender enough for your liking.

Shredded pork topped with chopped cabbage in a Dutch oven.
Add chopped cabbage...
Shredded pork and cabbage in a red Dutch oven.
Cook on the stove until mouthwateringly tender!

That's it! You made incredibly delicious Kalua Pork With Cabbage!

Suggestions For Enjoying And Serving

Tender shredded Kalua Pork with cabbage in a Dutch oven with a pair of tongs.

It's time to indulge in your Kalua Pork With Cabbage!

This classic Hawaiian dish is perfect served with white rice or macaroni salad.

I hope you will enjoy this recipe which gives you a delicious taste of the Hawaiian islands time and time again!

FAQ

Can I substitute regular salt for the Hawaiian sea salt (red salt) in this recipe?

It's not recommended to substitute regular salt for the Hawaiian red salt because the flavor profile is different and you won't get the earthy flavor that Kalua pork is known for. If you can't find the Hawaiian red salt, a coarse sea salt is your best substitute.

Can I make this recipe in a crock pot?

Crock pots are also great for making Kalua pork. However, I haven't developed this recipe for the crock pot so it's best to stick with oven baking if using this recipe.

Some Other Recipes You May Enjoy!

Here are some other recipes you may enjoy:

Join Me On A Fun Food Journey!

I invite you to come along on this food journey with me! Please sign up to get the latest recipes and inspiration for you to expand your food horizons! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

Tender shredded Kalua Pork with cabbage in a Dutch oven.

Easy Kalua Pork With Cabbage Recipe For The Oven

GRACE STEWART
Take your tastebuds to Hawaii with this Kalua Pork With Cabbage Recipe! It's so easy to make this mouthwatering dish in your oven with only 6 ingredients. Treat your family tonight!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 3 hours 20 minutes
Total Time 3 hours 30 minutes
Course Main Course
Cuisine American, Hawaiian
Servings 8 servings
Calories 322 kcal

Equipment

  • 1 Dutch oven you can also use a pot suitable for the oven with a very tight lid

Ingredients
  

  • 4 lbs boneless pork butt cut into 4 equal pieces
  • 1 tablespoon oil plus additional as needed for frying
  • 1.5 tablespoon Hawaiian red salt
  • 1.5 tablespoon Liquid Smoke
  • 2 cups water plus additional as needed
  • ½ lb cabbage tough outer leaves removed, cored, and chopped

Instructions
 

  • Preheat your oven to 325F. Cut the pork into 4 equal pieces, then make several deep incisions into each piece using a sharp knife. Season your pork all over with the Hawaiian red salt, including adding some salt into the incisions.
  • Add the oil to your Dutch oven (or pot), and place on a medium high heat. Brown the pork on all sides (approximately 2 minutes per side) frying in batches and lowering the heat a bit if needed.
  • Once the pork is browned, turn off the heat on your stove. Now add the water and liquid smoke, cover, and place in your oven for a total of about 3 hrs, or until the pork is tender and easy to shred. Check on your pork 2 hrs into cooking time, adding more water if necessary (remember, you'll need to have some liquid available to cook the cabbage later).
  • Now shred the pork in the Dutch oven (or pot). At this point you should have enough braising liquid to cook your cabbage (if not add a little water).
  • Place the Dutch oven (or pot) on a medium high heat until the liquid boils, then add the chopped cabbage and stir it in. Lower the heat to a simmer, cover, then cook for 10 minutes or until the cabbage is tender enough for your liking.
  • That's it! You made incredibly delicious Kalua Pork With Cabbage!

Nutrition

Calories: 322kcalCarbohydrates: 2gProtein: 43gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 136mgSodium: 1470mgPotassium: 817mgFiber: 1gSugar: 1gVitamin A: 28IUVitamin C: 10mgCalcium: 46mgIron: 3mg
Keyword cabbage, Kalua pork, pork butt
Tried this recipe?Let us know how it was!

Traditional Gallo Pinto Costa Rican Breakfast Recipe

by 1 Comment

Wake up to the taste of Costa Rica's national dish — Gallo Pinto, affectionately known as "Spotted Rooster"!

This traditional Costa Rican breakfast features day-old rice and black beans sautéed with a fragrant onion, red bell pepper, and cilantro sofrito — then finished with the essential Costa Rican condiment, Salsa Lizano, for that authentic savory flavor found on tables across the country!

Pura Vida!

A bowl containing Costa Rican Gallo Pinto rice and beans and a spoon, and a bottle of Salsa Lizano.

One of my favorite trips was to Costa Rica, the land of Pura Vida. I loved the beaches, cloud forests, animals and people of this beautiful Central American country. It also goes without saying that I went crazy for their delicious food!

If you have visited this amazing country, you will be familiar with Gallo Pinto, also known as "spotted rooster." Gallo Pinto is considered a national dish of Costa Rica, like Belizean Rice and Beans is to Belize.

You will be treated to this incredible dish of Costa Rican cuisine at most breakfasts in Costa Rica, which is a great way to start the day!

Here I am delighted to share with you a Traditional Gallo Pinto Costa Rican Breakfast Recipe which you will absolutely love!

Jump to:

🥘 Ingredients

Gallo Pinto ingredients in bowls including black beans, rice, salt and pepper, olive oil, Salsa Lizano, onion, red bell pepper, cilantro, and bean broth.

Here are the ingredients you will need to make "Spotted Rooster":

  • Olive oil - I love Graza Extra Virgin Olive Oil to cook with!
  • Black beans - you can use canned beans, however using beans you have cooked yourself can't be beat! Be sure to save your bean broth!
  • Bean broth - reserved from your cooked black beans, or from canned
  • Cooked white rice -you will need to use day old cooked white rice (this recipe is a great way to use up leftover rice!)
  • Onion
  • Red bell pepper
  • Cilantro - use both the stems and the leaves (no waste!)
  • Salt
  • Black Pepper
  • Salsa Lizano - it's not possible to make Gallo Pinto without Lizano! This essential Costa Rican condiment is a mixture of vegetables and spices that enhances the flavor of so many different foods, especially this dish!

🔪 Instructions

Heat the olive oil in a large frying pan on medium heat. Once hot, add the onion and red bell pepper. Stir constantly for about 3 minutes and cook until the onion is translucent.

Then add the cilantro and cook, stirring all the while, for about one minute.

A person holding a small bowl with olive oil over a cast iron pan.
Heat olive oil on medium heat...
A cast iron pan containing diced onion and red bell pepper and a wooden spoon.
Add onion and red bell pepper...
A cast iron pan containing cooked onion and red bell pepper, and a person holding a small bowl of cilantro over the pan.
Then add yummy cilantro...
A cast iron pan containing diced red bell pepper, onion, and cilantro.
You've made sofrito!

You've just made a sofrito!

Now add the rice, and use your spoon or spatula to break up any clumps of rice. Stir to combine thoroughly.

A cast iron pan containing red bell pepper, onion, cilantro and rice, with a spatula flattening the rice out in the pan.
Add the rice and break up the clumps...
A cast iron pan containing rice, red bell peper, onion and cilantro.
Now you have a beautiful rice and veggie mixture!

Lower the heat just a bit, then add the bean broth (or water), salt and pepper, cooked black beans, and 1 tablespoon of Lizano.

A cast iron pan containing rice, onion, red bell pepper, cilantro and a wooden spoon, with a person holding a small bowl containing bean broth over the pan.
Time to add bean broth (or water)...
A cast iron pan containing rice, cilantro, red bell pepper and onion and a wooden spoon, with a person holding a small bowl containing salt and pepper over the pan.
And salt and pepper...
A cast iron pan containing rice with red bell pepper, cilantro, black beans, and a wooden spoon.
Cooked black beans...
A cast iron pan containing rice with red bell pepper, cilantro, and black beans, and a person holding a bowl with Salsa Lizano above the pan.
And last but not least some Costa Rican Lizano...

Stir to combine all of the ingredients and heat through for about 1-2 minutes, or until thoroughly warmed and heated through.

Taste and add additional salt and pepper if you desire.

A cast iron pan containing Gallo Pinto beans and rice with red bell pepper and cilantro, with a wooden spoon.

Your glorious Costa Rican rice dish is ready to serve!

Suggestions For Serving

A bowl containing Costa Rican Gallo Pinto rice and beans and a spoon, and a bottle of Salsa Lizano.

Enjoy this traditional breakfast just as Costa Rican people do, with some gallo pinto and a fried egg and some delicious fresh fruits like mango or pineapple. 

Be sure to have your Salsa Lizano ready to drizzle over your rice and beans!

You could also add a dollop of sour cream and some white cheese like crumbly queso fresco to your perfect breakfast dish.

Or enjoy as a side any time of day with some grilled chicken or fish!

FAQ

What is Salsa Lizano?

Salsa Lizano is the quintessential Costa Rican condiment. You'll find it on almost any table, used to season gallo pinto as well as all sorts of other foods. It contains vegetables and spices, tastes savory, but is not hot.

Do I need to use day old leftover rice to make gallo pinto?

You need to use day old leftover rice to make this rice and beans dish from Costa Rica. Freshly cooked rice used to make "spotted rooster" will turn out mushy, so be sure to use rice cooked the day (or days) before.

Some Other Recipes From Central America That You Will Enjoy!

You'll want to try these other Central American recipes from the country of Belize:

Join Me On A Fun Food Journey!

Finally, I invite you to come along on this food journey with me! Please sign up to get the latest recipes and inspiration for you to expand your food horizons! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

A bowl containing Costa Rican Gallo Pinto rice and beans and a spoon, and a bottle of Salsa Lizano.

Traditional Gallo Pinto Costa Rican Breakfast Recipe

Grace Stewart
Indulge in this Costa Rican Gallo Pinto Rice and Beans dish for breakfast! Easy to make, this Gallo Pinto Recipe is perfect served with eggs and lots of Salsa Lizano!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 7 minutes
Total Time 22 minutes
Course Breakfast
Cuisine Costa Rican
Servings 5 people
Calories 317 kcal

Equipment

  • 1 large frying pan

Ingredients
  

  • 1.5 tablespoon olive oil
  • 3 cups black beans cooked (best if you use beans you have cooked yourself from dried black beans); you can sub 2x 15oz cans of drained black beans (but reserve ¼ cup of the liquid from the cans)
  • ¼ cup bean broth use bean broth reserved after cooking your dried black beans, or bean broth from the canned beans (can sub water)
  • 3 cups cooked rice you will need to use day old/leftover rice
  • 1 cup onion finely chopped (1 small onion)
  • 1 cup red bell pepper diced (1 small red bell pepper)
  • ¼ cup cilantro finely chopped (use both the stems and the leaves)
  • 1 ts salt
  • ¼ ts black pepper
  • 1 tablespoon Salsa Lizano plus extra to pour over your Gallo Pinto

Instructions
 

  • Heat the olive oil in a large frying pan on medium heat. Once hot, add the onion and red bell pepper. Stir constantly for about 3 minutes and cook until the onion is translucent. Then add the cilantro and cook, stirring all the while, for about one minute. You've just made the sofrito!
  • Now add the rice, and use your spoon or spatula to break up any clumps of rice. Stir to combine thoroughly.
  • Lower the heat just a bit, then add the bean broth (or water), salt and pepper, cooked black beans, and 1 tablespoon of Lizano.
  • Stir to combine all of the ingredients and heat through for about 1-2 minutes, or until thoroughly warmed and heated through. Taste and add additional salt and pepper if you desire and plenty of Salsa Lizano drizzled over your gallo pinto!

Notes

The nutrition information doesn't include information on the Lizano Salsa or bean broth.  Apologies offered for any inconvenience this may cause.
Serve this for breakfast along with eggs cooked your favorite way as the Costa Ricans do, or enjoy as a side anytime of the day!
Pura Vida!

Nutrition

Calories: 317kcalCarbohydrates: 56gProtein: 12gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 470mgPotassium: 514mgFiber: 11gSugar: 3gVitamin A: 994IUVitamin C: 41mgCalcium: 48mgIron: 3mg
Keyword gallo pinto, rice and beans
Tried this recipe?Let us know how it was!

Mexican Street Corn Recipe (Elote) Using Canned Corn

by 1 Comment

Love Mexican Street Corn but don't have a grill? Then you'll want to try this easy and delicious recipe for the delicious creamy and zesty corn, also known as elote, using canned corn. This post is about a Mexican Street Corn Recipe (Elote) Using Canned Corn, which is perfect served alongside Cheesy Quesadillas!

Mexican street corn with lime wedges in a green bowl.

Mexican street corn, also known as elotes, is one of my favorite foods! There's nothing like the taste of freshly grilled corn slathered with a mixture of mayonnaise, cheese, and zesty and spicy seasonings. Just thinking about this incredible classic Mexican street food makes my mouth water!

For the best flavor, I will always prefer grilled and charred corn cobs to use in making Mexican street corn. However, using canned sweet yellow corn is super easy and convenient, and we can all appreciate that!

So here you'll find a delicious and easy recipe for Mexican street corn using canned corn!

Please read on for the ingredients to gather to make this amazing dish!

Jump to:

🥘 Ingredients

Here are the simple ingredients that you will need to make this delicious Mexican Street Corn recipe:

  • Canned sweet corn (drained) - using canned corn is so easy and convenient! You can sub fresh corn if you like, simply peel and husk 3 whole ears of corn for this recipe
  • Butter
  • Salt
  • Black pepper
  • Mayonnaise
  • Lime juice
  • Fresh Cilantro
  • Mexican cheese - shredded (I used Kraft Mexican Cheese blend); you can substitute Cotija cheese
  • Avocado
  • Red bell pepper
  • Jalapeno - can use serrano if you would like to make this spicier
  • Red onion
  • Cumin
  • Chili powder - you could use regular chili powder or consider ancho chile powder
  • Lime wedges - as a garnish and for adding a little extra zesty tangy lime juice to your corn!

This is a longish list of ingredients, but I promise it's easy to prep these ingredients and gather them together.

Ok let's make some amazing elote!

🔪 Instructions

Add the mayonnaise, lime juice, cilantro, and cheese to a medium sized mixing bowl and stir to combine. Set aside.

Add the mayo, cheese, lime juice and cilantro to a bowl...
Stir to combine and set aside.

In a separate mixing bowl, add the avocado, red bell pepper, jalapeno, red onion, cumin and chile powder. Mix well and set aside for now.

Add the avocado, red bell pepper, jalapeno, red onion and spices to a separate bowl...
Stir to combine and set aside.

Heat up a large skillet on medium-high heat. Add the butter, and once it has melted add the corn kernels and salt. Stir to combine, then cook for around 5-6 minutes until the corn is nicely browned, stirring every so often.

Add the corn and salt to melted butter...
Cook until lovely and browned!

Once the corn has been browned, add it to the bowl with the mayo/cheese mixture and stir well.

A white bowl containing cooked corn kernels, and a mayonnaise mixture. There is a spoon inserted in the bowl.
Add the corn to the mayonnaise mixture...
A white bowl containing corn kernels, cheese, mayonnaise, and cilantro. There is a spoon inserted in the bowl.
And stir to combine well.

Now add in the colorful veggies from the other mixing bowl to the corn and stir well. Alternatively, you could use this as a topping for the corn.

A white bowl containing Mexican street corn which includes corn, red bell pepper and red onion, avocado, and jalapenos. There is a spoon inserted in the bowl.

Add additional salt and some pepper to taste, and your delicious Mexican street corn is ready to serve!

Suggestions For Serving

Mexican street corn with lime wedges in a green bowl.

It's time to dig into your beautiful and perfect side dish, with a couple of extra wedges of lime on the side!

This elote is perfect served alongside Mexican dishes such as Chalupas Poblanas or Pork Carnitas Tacos, and would be great to enjoy on Cinco de Mayo!

You could also serve this corn with tortilla chips, enjoy it in tortillas, or use to top some delicious black bean burgers.

I hope you will enjoy this delicious elote soon!

FAQ

How should I store leftover Mexican street corn?

Store any leftovers in an airtight container in your refrigerator. This dish is best enjoyed within 2 days.

How can I make a vegan version of this Mexican street corn?

If you'd like to make this dish vegan, you can use vegan cotija cheese (or other vegan Mexican cheese) and vegan mayonnaise for the cheese and mayo in this recipe.

Some Other Recipes Featuring Corn That You Will Enjoy!

Here are some other corn recipes that you will enjoy:

Join Me On A Fun Food Journey!

Finally, I invite you to come along on this food journey with me! Please sign up to get the latest recipes and inspiration for you to expand your food horizons! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

Mexican street corn with lime wedges in a green bowl.

Mexican Street Corn Recipe (Elote) Using Canned Corn

Grace Stewart
You'll love making this creamy and delicious Mexican Street Corn Recipe using canned corn! Enjoy this as a side dish or as a Mexican Street Corn taco! Muy delicioso!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Course Side Dish
Cuisine Mexican
Servings 3 servings
Calories 278 kcal

Equipment

  • Large skillet (cast iron if you have one!) to cook the corn
  • 2 mixing bowls medium sized

Ingredients
  

For Cooking The Corn

  • 15 oz canned corn drained (1 typical can of corn); you can sub fresh corn if you like, simply peel and husk 3 whole ears of corn for this recipe
  • 2 tablespoon butter
  • ¼ ts salt

Mixture To Which You Add The Corn

  • ¼ cup mayonnaise
  • 1 tablespoon lime juice freshly squeezed
  • 1 tablespoon cilantro minced
  • ¼ cup Mexican cheese shredded (I used Kraft Mexican Cheese blend); you can substitute Cotija cheese (start with 2 tablespoons then add additional to taste)

Topping Or Mixture To Stir In At The End

  • ½ each avocado diced
  • 2 tablespoon red bell pepper minced
  • ½ each jalapeno minced
  • 2 tablespoon red onion minced
  • ⅛ ts cumin
  • ⅛ ts chile powder you could use regular chili powder or consider ancho chile powder

Extras and Garnishes

  • lime wedges
  • salt add additional to taste
  • pepper add to taste

Instructions
 

  • Add the mayonnaise, lime juice, cilantro, and cheese to a medium sized mixing bowl and stir to combine. Set aside.
  • In a separate mixing bowl, add the avocado, red bell pepper, jalapeno, red onion, cumin and chile powder. Mix well and set aside for now.
  • Heat up a large skillet on medium high. Add the butter, and once it has melted add the corn and salt. Stir to combine, then cook for around 5-6 minutes until the corn is nicely browned, stirring every so often.
  • Once the corn has been browned, add it to the bowl with the mayo/cheese mixture and stir well.
  • Now add in the colorful veggies from the other mixing bowl to the corn and stir well. Alternatively, you could use this as a topping for the corn.
  • Add additional salt and some pepper to taste, and serve with lime wedges. Enjoy!

Notes

Feel free to add more chile powder if you'd like it spicier, or perhaps sub a serrano pepper for the jalapeno. 
Serve this delicious Mexican Street Corn in some tortillas and enjoy as tacos, or as a side dish to accompany some Pork Carnitas Tacos.
Enjoy!
 

Nutrition

Calories: 278kcalCarbohydrates: 21gProtein: 6gFat: 19gSaturated Fat: 4gPolyunsaturated Fat: 9gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 18mgSodium: 613mgPotassium: 223mgFiber: 0.3gSugar: 1gVitamin A: 332IUVitamin C: 13mgCalcium: 81mgIron: 1mg
Keyword corn, mexican street corn
Tried this recipe?Let us know how it was!

Classic Grilled Cheese Sandwich With Mayo Recipe

by 1 Comment

This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about a Classic Grilled Cheese Sandwich With Mayo Recipe!

A classic grilled cheese sandwich cut in half with the halves stacked on top of each other.

There is somewhat of an art (and science) to making grilled cheese sandwiches, one of the greatest comfort foods of all time.

The ideal companion to a bowl of tomato soup, the perfect grilled cheese sandwich has a golden brown and crispy texture to the outside of the bread, soft interior inside of the bread, and ooey gooey cheese in the middle.

So if you're craving a grilled cheese sandwich, I'll show you how to make a perfect classic grilled cheese but using mayonnaise instead of butter!

But first, please allow me to explain why mayonnaise is a great option and the perfect fat to use to toast your delicious grilled cheese sandwich.

Jump to:

Why Use Mayonnaise To Make Your Grilled Cheese Sandwich?

If you are looking for a butter substitute for grilled cheese, then mayonnaise is the way to go. But even if you aren't necessarily looking for a great alternative to butter, I'd like to make the case that using mayo will take your cheese sandwich to the next level!

Here are the main reasons to use mayo in place of butter on the outside of your bread slices:

  • Mayonnaise has a higher smoke point than butter. Therefore, the fat in the mayo can stand up to higher temperatures so that you can take your time grilling the bread until you achieve the beautiful golden brown on the outside of the sandwich. So you are less likely to burn your bread!
  • White bread is delicate, so using an ingredient like traditional butter that is not softened enough can tear up your bread. Mayonnaise is ready to spread right from your fridge, no waiting! And of course it will spread seamlessly on your slices of bread.
  • Yes, butter's rich flavor is always appreciated. However, in this case the light and tangy flavor of mayonnaise has a more neutral flavor, which allows you to experience the flavor of the cheese to a greater extent.

I hope I've convinced you to give mayo a try if you've never tried it on your grilled cheese before!

🥘 Ingredients

Two pieces of white bread stacked on top of each other next to a bowl with mayonnaise and two slices of Kraft American Deli Deluxe Cheese.

So you only need 3 simple ingredients for this traditional grilled cheese sandwich with mayonnaise:

  • White bread - sourdough bread or French bread may sound appealing, but plain white sandwich bread is the type of bread to use if you are after the classic grilled cheese!
  • American cheese (I used Kraft American Deli Deluxe cheese) - many cheese lovers adore sharp cheddar, but for this grilled cheese recipe the type of cheese I've opted for is good old American cheese!
  • Mayonnaise (full fat) - I used Hellmann's mayo. Although I haven't tried Miracle Whip I would think that would be a delicious option as well!
A package of Kraft American Deli Deluxe Cheese on a wooden cutting board.

I favor using Kraft American cheese, possibly because that is what I grew up eating. But by all means use your favorite cheese (American process cheese) for this particular recipe.

Now let's make this easy and delish sandwich which will delight your taste buds!

🔪 Instructions

Spread ½ tablespoon of mayonnaise on one side of each slice of bread.

Two pieces of white bread slathered with mayonnaise next to two slices of Kraft American Deli Deluxe Cheese.

Place one of the bread slices mayo side down, then top with 2 cheese slices of American cheese. Place the other slice of bread on top of the cheese, with the mayo on the outside. (So, the mayo is on the outside of the bread that you will grill, not on the inside with the cheese).

A sandwich which has been slathered with mayonnaise on the side to be grilled.

As far as pan choice goes, I used a non-stick skillet, but you can also use a cast-iron skillet.

Heat your skillet on medium-low heat, and once hot place your sandwich on the skillet, and cover the skillet with a lid about ¾ of the way (not completely). Grill this side for about 3-4 minutes.

Covering the skillet helps the cheese melt.

Please note: stoves vary so I highly recommend you check the side that is toasting about 2 minutes in and adjust the time as necessary and increase the heat just a tad if necessary. Your aim is to get a lovely golden toasty browned bread.

A pan containing a grilled cheese sandwich being grilled partially covered with a lid.

Once flipped, partially cover the skillet again and cook for around 2-3 minutes, or until this second side is lovely and brown and the cheese is melted in the center.

A person holding half of a grilled cheese sandwich featuring the melted cheese in the middle. There is a cutting board in the background.

And that's it! Take a moment to behold your masterpiece before indulging in it!

Suggestions For Serving

A classic grilled cheese sandwich cut in half with the halves stacked on top of each other.

It's time to enjoy the delicious flavors of your beautiful cheese sandwich with the golden brown crust!

This sandwich is perfect on its own as a snack or light lunch. However you can make it into a fantastic meal by enjoying it with some Tomato Soup and a green salad.

I hope this will become a favorite grilled cheese recipe of yours!  Enjoy!

FAQ

Why use mayonnaise instead of butter to make grilled cheese?

Mayo is a great substitute for butter because it has a high smoke point meaning it can stand up to higher temperatures which helps you achieve that beautiful golden brown bread you want on a grilled cheese. It's also highly spreadable, and its neutral flavor allows the taste of the cheese to stand out.

What are the ingredients that make up a classic grilled cheese sandwich?

The ingredients essential for this sandwich include bread, cheese, and traditionally butter. However, in this recipe we feature mayo which is a great butter substitute!

Why do we partially cover the skillet with a lid when making grilled cheese?

Using a lid to partially cover the skillet helps the cheese melt.

Some Other Recipes You May Enjoy!

Here are some other recipes that you may enjoy:

Join Me On A Fun Food Journey!

I invite you to come along on this food journey with me! Please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

A classic grilled cheese sandwich cut in half with the halves stacked on top of each other.

Classic Grilled Cheese Sandwich With Mayo Recipe

Grace Stewart
Sometimes only a Classic Grilled Cheese Sandwich will do! A simple masterpiece which is perfect with some soup and/or salad, enjoy this perfect comfort food today!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 2 minutes
Cook Time 7 minutes
Total Time 9 minutes
Course lunch, Side Dish
Cuisine American
Servings 1 person
Calories 386 kcal

Equipment

  • medium to large skillet I used a nonstick skillet
  • cover/lid for the skillet

Ingredients
  

  • 2 slices white bread I used a grocery store brand of white bread
  • 2 slices American pasteurized cheese I used Kraft Deli Deluxe American cheese
  • 1 tablespoon mayonnaise split; use a full fat mayo (the good stuff!)

Instructions
 

  • Spread ½ tablespoon of mayonnaise on one side of each slice of bread.
  • Place one of the bread slices mayo side down, then top with 2 slices of American cheese. Place the other slice of bread on top of the cheese, with the mayo on the outside. (So, the mayo is on the sides of the bread that you will grill, not on the inside with the cheese).
  • Heat your skillet on medium low heat, and once hot place your sandwich on the skillet, and cover the skillet about ¾ of the way (not completely). Grill this side for about 3-4 minutes. Please note: stoves vary so I highly recommend you check the side that is toasting about 2 minutes in and adjust the time as necessary. Your aim is to get a lovely golden toasty browned bread.
  • Once flipped, partially cover the skillet again and cook for around 2-3 minutes, or until this second side is lovely and brown and the cheese is melted in the center.
  • Bon appetit!!

Notes

Enjoy your masterpiece with a lovely green salad and some tomato soup!  If you have a can of tomato soup try out this "How To Elevate Canned Tomato Soup" recipe!

Nutrition

Calories: 386kcalCarbohydrates: 26gProtein: 12gFat: 26gSaturated Fat: 10gPolyunsaturated Fat: 8gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 48mgSodium: 1029mgPotassium: 117mgFiber: 1gSugar: 4gVitamin A: 407IUCalcium: 546mgIron: 2mg
Keyword cheese sandwich, grilled cheese, sandwich
Tried this recipe?Let us know how it was!

Super Delicious Sweet Plantains Fried In Butter Recipe

by 1 Comment

Once you try frying sweet plantains in butter, you’ll never go back to oil! This 4-ingredient recipe creates perfectly caramelized, creamy, and golden-brown plantains.A must-try Belizean-style side dish that’s ready in under 10 minutes!

Fried sweet plantains seasoned with salt and pepper in a green bowl. There is a yellow plantain next to the bowl.

One of my favorite cuisines is the cuisine of beautiful Belize. Belizean cuisine features so many ethnic dishes because of the many different immigrants who have come to Belize over the many years.

Belizean Rice and Beans along with Stewed Chicken can be considered the national dish of Belize. The main course of rice and beans and chicken are typically served with potato salad, and you guessed it, fried plantain!

Plantains are very popular throughout Belize, as well as throughout Latin America and Caribbean countries, and there are many great plantain recipes.

And here I want to share with you a very simple and my favorite plantain recipe for fried plantains in butter, which is a perfect side dish. I used to use oil to fry my plantains, but I've forever switched to using butter because the results are MOUTHWATERING and the best way to fry them in my opinion!

So let me tell you what you'll need to make this incredible plantains recipe, which will give you luscious plantains with a beautiful sweet taste!!

Jump to:

🥘 Ingredients

Ingredients needed to make Sweet Plantains Fried In Butter Recipe including an extremely ripe plantain, butter, and salt and pepper.

You only need 4 simple ingredients to make this easy recipe:

  • Sweet ripe plantains - please use an extremely ripe plantain with black skins or plenty of black spots for the best results! You'll want to select ones that are almost completely black, or if you buy a green or yellow plantain, allow it to ripen until its black for a sweeter taste. Believe me, the hardest part of this recipe is waiting for the plantains to ripen!
  • Butter - I love using grass-fed salted butter (Kerrygold is a great option!)
  • Salt
  • Black pepper

That's all you need to make sweet creamy and delicious fried plantains!

🔪 Instructions

It couldn't be easier to make these mouthwatering plantains!

First we'll do some easy peeling. If your plantain is very ripe and almost black, the peel should pretty much come right off. Take a sharp knife and slice off the ends. Then make a shallow cut through the peel lengthwise. Now peel the plantain.

Slice the black plantain into approximately ½" discs.

An extremely ripe sweet plantain that has been cut down the side and the peel is being held open by someone's hand. The plantain is on a cutting board.
Cut off the ends, and then make a shallow lengthwise cut through the peel.
An extremely ripe sweet plantain that has been cut down the side and the peel is being held open by someone's hand. The plantain is on a cutting board and there is a glimpse of a knife in the picture.
The peel should easily peel off (if the plantain is really ripe!)
A sweet plantain that has been peeled and half of it has been cut into slices. The plantain is on a cutting board and there is a knife next to it.
Cut into ½" discs.

Place your non-stick pan on medium heat and add the butter. Once the pan is hot and the butter is melted, add the sliced plantains in a single layer being sure not to crowd them.

Sweet plantains that have been sliced frying in melted butter in a frying pan.

Fry each side of the plantain slices approximately 3 minutes per side, until each side is lovely and golden brown or reddish in color. Lower the heat to medium-low if your plantains are browning too quickly, and adjust the time if needed.

Sweet plantains that have been sliced and fried in butter. The plantains have been browned in the butter and are in a frying pan.

Remove your sweet fried plantains and place in your serving dish, or place on a paper towel first to absorb some of the butter if you want.

Now sprinkle with salt and black pepper to taste. Serve hot and enjoy!

Suggestions For Serving

Fried sweet plantains seasoned with salt and pepper in a green bowl. There is a yellow plantain next to the bowl.

Get ready for a treat and fully savor your first bite! These are slightly crispy on the outside, and beautifully creamy on the inside, with a sumptuous buttery taste.

Sweet Plantains that have been sliced, fried in butter, and seasoned with salt and pepper. One of the slices has been bit into so that you can see the tender middle. This slice is in someone's hand.

I highly recommend serving these plantains as part of a delicious Belizean meal including rice and beans, brown stew chicken, and Belizean potato salad!

These would also be great as a side to accompany some Jamaican Jerk Chicken or Ropa Vieja!

Of course, they are also delicious on their own, perhaps with a little brown sugar sprinkled or maple syrup drizzled over them.

I hope you will enjoy plantains fried in butter time and time again!

You'll find the full recipe card with printable step by step instructions below!

FAQ

Are plantains the same as bananas?

Plantains are a type of banana but are not the same as the bananas we typically just peel and eat. They tend to be larger, with a thicker skin, and are starchier. When very very ripe, they can be as sweet or sweeter than a banana.

Can I use oil instead of butter to fry plantains?

You can use oil instead of butter if you prefer. I recommend using extra virgin olive oil.

Can I use green plantains in this recipe?

I highly recommend using very very ripe plantains that are almost black in this recipe. Green plantains won't be very sweet and are not the best option for this recipe. Black plantains are definitely the best plantains for use in this recipe.

How should I store leftover fried plantains?

Store any leftovers in an airtight container, and enjoy within 1-2 days.

Some Other Belizean Recipes You May Enjoy!

Here are some other Belizean recipes that you may enjoy:

Join Me On A Fun Food Journey!

I invite you to come along on this food journey with me! Please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

Fried sweet plantains seasoned with salt and pepper in a green bowl. There is a yellow plantain next to the bowl.

Super Delicious Sweet Plantains Fried In Butter Recipe

Grace Stewart
Sweet plantains fried in butter are mouthwateringly delicious! You won't be able to get enough of these absolutely moreish fried plantains! Double the recipe!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 2 minutes
Cook Time 4 minutes
Total Time 6 minutes
Course accompaniment, Side Dish
Cuisine Belizean, Latin American
Servings 2 servings
Calories 114 kcal

Equipment

Ingredients
  

  • 1 small plantain select one that is very ripe (almost completely black will do great!)
  • 1 tablespoon butter I love using salted grass fed butter for this!
  • salt to taste
  • black pepper to taste

Instructions
 

  • First we'll do some easy peeling. If your plantain is very ripe and almost black, the peel should pretty much come right off. Take a sharp knife and slice off the ends. Then make a shallow cut through the peel lengthwise. Now peel the plantain.
  • Slice the plantain into approximately ½" discs.
  • Place your nonstick pan on medium heat and add the butter. Once the pan is hot and the butter is melted, add the plantains in a single layer being sure not to crowd them.
  • Fry each side of the plantain slices approximately 3 minutes per side, until each side is lovely and golden brown or reddish in color. Lower the heat to medium-low if your plantains are browning too quickly, and adjust the time if needed.
  • Remove and place in your serving dish, or place on a paper towel first to absorb some of the butter if you want. Now sprinkle with salt and black pepper to taste. Serve hot and enjoy!

Notes

Serve these plantains as part of a delicious Belizean meal including rice and beans, stewed chicken, and Belizean potato salad!
You could sprinkle some brown sugar or drizzle maple syrup over them for an extra special treat.
Enjoy!

Nutrition

Calories: 114kcalCarbohydrates: 29gProtein: 1gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.1gCholesterol: 1mgSodium: 11mgPotassium: 446mgFiber: 2gSugar: 16gVitamin A: 1024IUVitamin C: 16mgCalcium: 11mgIron: 0.5mg
Tried this recipe?Let us know how it was!

Best Chinese Fried Corn With Bell Peppers Recipe

by 1 Comment

Put that summer corn to good use! This Chinese Fried Corn recipe is the ultimate way to enjoy fresh kernels. The sweetness of the corn balanced with salty seasoning and crisp bell peppers makes this a side dish you'll crave all year round. So easy and so delicious!

A bowl containing Chinese Fried Corn With Red Bell Peppers. There is a set of chopsticks resting on the bowl.
Jump to:

If you are in the United States, you may be surprised to learn that there are ways to make fried corn without bacon or bacon grease!

I came across this Chinese Fried Corn With Bell Peppers dish while researching Sichuan side dish recipes. Sichuan is a province in China known for its spicy and bold flavors with liberal use of chilies and the famed Sichuan peppercorns.

What startled me was that the description of this dish on TasteAtlas.com, known as "Qing jiao yu mi" (Corn with peppers), didn't contain either chilies or Sichuan peppercorns!

I was completely intrigued so I worked up an easy recipe for this simple side dish and was BLOWN AWAY by how easy and amazing this Chinese side dish is! And you will be blown away too!

Why You Will LOVE This Delicious Side Dish Recipe!

You are going to LOVE LOVE this fried corn recipe because:

  • It's absolutely delicious with so much flavor! The sweetness of the corn is perfectly balanced with use of plenty of salt in this stir fry. You'll love the sweet and salty mix of tastes!
  • You only need 4 ingredients to create this tasty side dish
  • It's super easy to make and also quick! This simple recipe is ready in less than 15 minutes.
  • You'll experience a new way of enjoying fried corn, with no bacon drippings in sight! Of course fried corn with bacon is a southern favorite and I love it, but it's fun to try this different way of preparing corn.
  • If you are vegetarian, you can add this to your table!

Now allow me to show you what you'll need to make this Chinese corn recipe!

🥘 Ingredients

Ingredients for the Best Chinese Fried Corn With Bell Peppers Recipe including 2 ears of corn (one of which the husk has been removed so you can see the kernels and one has the husk on it), bowls of salt, vegetable oil, and diced red bell pepper.

So here are the simple ingredients that you will need to make this easy side dish:

  • Fresh sweet corn - you can use canned or frozen, however fresh corn kernals are the absolute BEST and the taste can't be beat!
  • Bell peppers - I've used a red bell pepper here, but you can use a green bell pepper, or for the most fun with this recipe use both green and red bell peppers!
  • Salt - plenty of salt truly elevates this dish to something very special
  • Vegetable oil

Four ingredients are all you need to make this delicious corn recipe, full of amazing flavor, from the Sichuan province of China!

🍽 Equipment

I highly recommend using a wok, however you can use a large frying pan or cast iron skillet if you don't have a wok.

🔪 Instructions

Begin by husking your fresh ears of corn. Remove the leaves and the silk from each ear of corn. Then place your corn on a cutting board and remove the kernels using a sharp knife.

Heat the vegetable oil on a high heat in your wok or skillet.

Once the oil is hot and shimmering, add the diced bell peppers and corn.

A wok containing corn kernels topped with diced red bell peppers.

Stir to combine, then add the salt.

A wok containing Chinese fried corn with diced red bell peppers. There is a person holding a small bowl containing salt above the wok.

Continue to stir fry for around 2-3 minutes or so until the vegetables are crisp tender.

A wok containing Chinese fried corn with diced red bell peppers. There is a blue slotted spoon with a wooden handle resting in the wok.

How easy was that! Enjoy immediately nice and hot with your favorite main dishes!

Suggestions For Serving

A bowl containing Chinese Fried Corn With Red Bell Peppers. There is a set of chopsticks resting on the bowl.

Honestly, I could be very happy just eating this Chinese fried corn with bell peppers dish with some rice. However, it is an outstanding and perfect side dish to accompany your favorite main dish!

Why not try this as the perfect accompaniment to enjoy with some Sichuan favorites like Sichuan Eggplant With Minced Pork, or Dan Dan Noodles?

💭 Top tip

Make this anytime of year, but when you make this during corn season with fresh summer corn it's out of this world!

FAQ

How should leftover Chinese fried corn be stored?

Store any leftovers in an airtight container in your refrigerator. This is best enjoyed within 3-4 days.

What is the Chinese name for Chinese Fried Corn With Bell Peppers?

The Chinese name for this dish is Qing jiao yu mi, or Corn with green peppers, 青椒玉米. (Source: TasteAtlas.com)

Some Other Great Recipes You May Enjoy!

Here are some other great Chinese recipes that you may enjoy:

Join Me On A Fun Food Journey!

Finally, I invite you to come along on this food journey with me! Please sign up to get the latest recipes and inspiration for you to expand your food horizons! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

A bowl containing Chinese Fried Corn With Red Bell Peppers. There is a set of chopsticks resting on the bowl.

Best Chinese Fried Corn With Bell Peppers Recipe

Grace Stewart
This Chinese Fried Corn With Bell Peppers dish is so crave worthy, you'll want seconds and maybe even thirds! This recipe is super easy to make and a wonderful side dish that your whole family will absolutely love!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 3 minutes
Total Time 13 minutes
Course Side Dish, vegetable side dish
Cuisine Chinese, Sichuan
Servings 4 people
Calories 129 kcal

Equipment

  • wok can also use a large cast iron skillet, but a wok is preferred

Ingredients
  

  • 2 each ears of corn husked and the kernels removed
  • 1 red bell pepper diced and ideally cut to approximately the same size as the corn kernels (Select a large sized red bell pepper); can sub a large green bell pepper, or use half a green bell pepper, and half a red bell pepper
  • ¼ cup vegetable oil
  • 1.5 ts salt this may seem like a lot of salt, but the salt really makes this dish. If however you think this is too much, by all means adjust down.

Instructions
 

  • Begin by husking your fresh ears of corn. Remove the leaves and the silk from each ear of corn. Then place your corn on a cutting board and remove the kernels using a sharp knife.
  • Heat the vegetable oil on a high heat in your wok or skillet.
  • Once the oil is hot and shimmering, add the diced bell peppers and corn. Stir to combine, then add the salt. Continue to stir fry for around 2-3 minutes or so until the vegetables are crisp tender.
  • How easy was that! Enjoy immediately nice and hot with your favorite main dishes!

Notes

You can use canned corn or frozen corn that has been defrosted.  However, I highly recommend fresh corn because the taste is far superior!
Ideally you want to dice the bell peppers into roughly the same size as the corn kernels.  But if they are larger than the corn kernels (as in my post) they are still delicious!
Plenty of salt is what helps to make this dish really delicious.  I recommend 1.5 teaspoons, however if you feel this is too much then by all means adjust down. 
Enjoy!!

Nutrition

Calories: 129kcalCarbohydrates: 2gProtein: 0.3gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 8gMonounsaturated Fat: 3gTrans Fat: 0.1gSodium: 873mgPotassium: 64mgFiber: 1gSugar: 1gVitamin A: 932IUVitamin C: 38mgCalcium: 3mgIron: 0.1mg
Keyword bell peppers, corn, Stir fry
Tried this recipe?Let us know how it was!

Easy Cannellini White Bean Salad With Tuna Recipe

by Leave a Comment

This fresh Cannellini bean salad is light, zesty, and so satisfying. Using high-quality tuna in oil and fresh herbs, it’s a nutritious gluten-free meal that tastes even better the next day! Serve it with crusty bread or as a simple side dish today!

Cannellini White Bean Salad With Tuna in a green bowl. The salad also includes capers red onion, and thyme, and there is a wedge of lemon next to the salad.
Jump to:

If you are a big fan of white beans, then you have come to the right place!

This Cannellini White Bean Salad With Tuna will undoubtedly become one of your favorite ways to enjoy white beans!

Why You Will LOVE This Easy White Bean Salad Recipe!

You are going to adore this recipe for this delicious salad exploding with tons of flavor because:

  • This recipe uses a few fresh ingredients along with canned beans so it's easy to put together
  • The tender tuna adds a delicious flavor and is a great protein source in this salad
  • It's quick to make! Ready in about 10 minutes so it's a great option as an easy side dish for a busy weeknight or a quick great lunch with some crusty bread
  • This is also one of the best make-ahead salads!

So now allow me to show you what you'll need to make this perfect side salad!

🥘 Ingredients

Ingredients for an Easy Cannellini White Bean Salad With Tuna Recipe displayed in bowls. They are thyme, garlic, capers, red wine vinegar, salt and pepper, red onion, cannelini beans, lemon, and tuna in oil.

So here are the simple ingredients that you will need to make this tuna and cannellini bean salad:

  • Cannellini beans (white kidney beans)
  • Tuna in oil (I used King Oscar Yellowfin Tuna With Jalapeno Pepper) - you will use this oil in the recipe so please do not discard
  • Fresh garlic
  • Capers
  • Red onion
  • Red wine vinegar (can sub white wine vinegar)
  • Salt
  • Black pepper
  • Fresh thyme leaves - you can sub dried thyme, but fresh herbs are preferred
  • Lemon

🔪 Instructions

Add the tuna and the oil it is packed in to a large bowl. Using a spoon, break up the tuna into smaller chunks.

A few pieces of tuna and jalapeños in oil in a white bowl. There is a spoon resting in the bowl.
Add tuna and the oil it's packed in to a large bowl.
A white bowl containing broken up pieces of tuna in oil, and a few jalapeños. There is a spoon resting in the bowl.
Break up the tuna into smaller pieces with a spoon.

Now add all of the ingredients (except for the cannellini beans and lemon) to the tuna and stir to combine.

A white bowl containing diced red onion, salt and pepper, jalapeno, minced garlic, capers, tuna, and thyme. There is a spoon resting in the bowl.

Lastly add the drained and rinsed beans and stir to combine. Taste and adjust the seasoning by adding more salt, pepper, or thyme if desired.

If your salad seems a little dry, you can drizzle additional extra virgin olive oil.

Broken up pieces of tuna with red onion, jalapeños, and thyme in a white bowl. There is a bowl containing cannellini beans poised above the white bowl containing the tuna.
Add the cannellini beans last...
Cannellini White Bean Salad With Tuna with some jalapeños in a white bowl. There is a spoon resting in the bowl.
Stir to combine and get ready to enjoy!

How easy was that?! Get ready to enjoy this delicious white bean salad!

Suggestions For Serving

Cannellini White Bean Salad With Tuna in a green bowl. The salad also includes capers red onion, and thyme, and there is a wedge of lemon next to the salad.

Enjoy this lightly chilled or at room temperature.  This salad is ready to eat immediately, however I think it tastes better after a few hours in the fridge or the next day.

I love to serve this with lemon wedges so that you can squeeze fresh lemon juice over the salad when enjoying it.

Serve this simple salad with creamy white beans and tuna as a great side dish or antipasto as part of a delicious meal.

I hope this will become one of your favorite salad recipes!

FAQ

What other beans can be subbed for the cannellini beans in this salad?

If you'd like to try a different bean in this salad, consider substituting other white beans such as great northern beans or navy beans.

How should this cannellini bean salad with tuna be stored?

Store this salad in an airtight container in your refrigerator. Enjoy this salad within 3-4 days.

What are some other add-ins that would work well in this salad?

This salad can be very versatile! You could throw in some cherry tomatoes, feta cheese, fresh parsley, or some lemon zest!

Some Other Great Recipes You May Enjoy!

Here are some other great recipes featuring beans that you may enjoy:

Join Me On A Fun Food Journey!

Finally, I invite you to come along on this food journey with me! Please sign up to get the latest recipes and inspiration for you to expand your food horizons! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

Cannellini White Bean Salad With Tuna in a green bowl. The salad also includes capers red onion, and thyme, and there is a wedge of lemon next to the salad.

Easy Cannellini White Bean Salad With Tuna Recipe

Grace Stewart
You'll love this 5 star Easy Cannellini White Bean Salad With Tuna Recipe! This Italian salad is ready in about 10 minutes and full of amazing flavors!
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course antipasto, Side Dish
Cuisine Italian
Servings 5 people
Calories 149 kcal

Equipment

  • large bowl
  • Food Processor optional for mincing the garlic and chopping the onion

Ingredients
  

  • 15 oz cannellini beans drained and rinsed
  • 6.7 oz tuna in oil I used King Oscar Yellowfin Tuna With Jalapeno Pepper (you will use the oil in the recipe)
  • 2 cloves fresh garlic minced
  • ½ tablespoon capers
  • ½ cup red onion diced
  • 1.5 tablespoon red wine vinegar can sub white wine vinegar
  • ½ ts salt
  • ½ ts black pepper
  • 1 ts fresh thyme leaves this adds a lovely flavor to this dish - consider increasing the amount if you like! Fresh thyme leaves - you can sub dried thyme (¼ ts), but fresh herbs are preferred
  • ½ lemon cut into wedges (squeezed on the salad at the end)

Optional

  • extra virgin olive oil you can add more olive oil if the salad seems a bit dry

Instructions
 

  • Add the tuna and the oil it is packed in to a large bowl. Using a spoon, break up the tuna into smaller chunks.
  • Now add all of the ingredients (except for the cannellini beans and lemon) to the tuna and stir to combine.
  • Lastly add the drained and rinsed beans and stir to combine. Taste and adjust the seasoning by adding more salt, pepper, or thyme if desired.
  • If your salad seems a little dry, you can drizzle additional extra virgin olive oil.
  • Serve with lemon wedges so that you can squeeze lemon juice over the salad when enjoying it!

Notes

Enjoy this lightly chilled or at room temperature.  This salad is ready to eat immediately, however I think it tastes better after a few hours in the fridge. 
Serve this as a side dish or antipasto as part of a delicious meal.
Consider adding more fresh thyme to the salad than called for in the recipe...the thyme adds a lovely flavor!

Nutrition

Calories: 149kcalCarbohydrates: 16gProtein: 16gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 7mgSodium: 597mgPotassium: 126mgFiber: 5gSugar: 1gVitamin A: 41IUVitamin C: 8mgCalcium: 66mgIron: 3mg
Keyword bean salad, cannellini beans, tuna, white beans
Tried this recipe?Let us know how it was!

Easy Macadamia Nut Crusted Barramundi Fish Recipe

by 1 Comment

Bring a taste of the Land Down Under to your dinner table with this elegant and sophisticated Macadamia Nut Crusted Barramundi! Barramundi — also known as Asian Sea Bass — has the most beautifully buttery, mild, and slightly sweet flavor that even fish skeptics will love! This dish is simple enough for a busy weeknight yet elegant enough for a special dinner!

A Macadamia Nut Crusted Barramundi fillet with a golden brown crust on a black plate with lemon slices and parsley garnish.

Barramundi, also known as Asian sea bass, is so good I would posit that even people who aren't fans of fish would like it.

When this perfect fish is baked with a decadent macadamia nut crust, now you have an elegant and sophisticated dish!

Barramundi with a macadamia nut crust is also a beautiful taste of the Land Down Under...Australia!

What Is Barramundi?

Barramundi is a white fish found in the Indo-West Pacific, including the areas of the Middle East, South Asia, East Asia, Oceania, and Southeast Asia (per Wikipedia).

This fish, which boasts a juicy flesh, was named by Australian aborigines. Barramundi roughly means "large-scaled silver fish" in the Australian aboriginal language.

Barramundi is a sustainable fish, and also has some great health benefits as it is high in omega-3 fatty acids (per WebMD).

The taste of this fish is delightful! It has a buttery-smooth, mild, and sweet flavor. You won't experience a strong odor when you cook barramundi, and it complements many different ingredients and spices.

Barramundi is a hugely popular fish in Australia, and thankfully it's becoming more popular in the United States, where I am located!

Why You Will LOVE This Asian Sea Bass Recipe!

You're going to LOVE this Asian sea bass recipe because:

  • This great recipe is simple and elegant. Barramundi topped with a macadamia nut crust is so easy to make and also a chef and restaurant worthy dish.
  • You can have this dish ready in less than 30 minutes for your family to enjoy.
  • You'll crave the delicious flavors in this dish, made with fresh ingredients.
  • The macadamia nut crust adds a beautiful golden and crunchy texture to the fish
  • You can feel great about consuming sustainably-farmed barramundi and can read more about that here
  • It's great to include as part of a low calorie diet and/or low-carb diet

So now allow me to tell you what you'll need to make this dish!

🥘 Ingredients

Ingredients needed to make Macadamia Nut Crusted Barramundi including olive oil, macadamia nuts, lemon slices, panko, Parmesan, parsley, barramundi fillets, and salt and pepper all displayed in bowls.

You only need a few simple but incredible ingredients to make this barramundi recipe. So you'll want to gather the following:

  • Barramundi fish fillets - I used Netuno brand (these are skinless fillets) which I found in my local grocery store in the frozen section and you can find a store locator for this brand here;  The Better Fish is another brand to consider and you can find a store locator for this brand here; I haven't found fresh barramundi at my seafood counter yet, but I hope for the day!
  • Olive oil
  • Macadamia nuts (raw and chopped - use of a food processor makes this easy) - these nuts are native to Eastern Australia!
  • Panko
  • Parmesan cheese
  • Salt or Kosher salt
  • Black pepper
  • Lemon slices (garnish)
  • Parsley (garnish)
  • Tartar sauce (suggested accompaniment)
A package of Netuno Barramuni Fillets which will be used to make Macadamia Nut Crusted Barramundi.
I used Netuno brand - these fillets are frozen and need to be defrosted for use in this recipe.
Chopped macadamia nuts in a food processor.
Using a food processor makes chopping the macadamia nuts easy.

Aim for a mix of textures when you chop the macadamia nuts. As you can see in the picture, some of the pieces are still quite chunky, and some are much finer.

I'm so excited to show you how easy it is to make this elegant dish, so let's move on to the instructions!

🔪 Instructions

Preheat your oven to 400F.

Thoroughly defrost your barramundi fillets if they are frozen. Pat dry with a paper towel. Rub the fish with olive oil, and then season both sides with ¼ ts salt and ¼ ts pepper. If you feel this is not enough seasoning, you can add more.

A person using a paper towel to pat dry raw barramundi fillets.
Pat the fillets dry using paper towels
Raw Barramundi fillets drizzled with olive oil and seasoned with salt and pepper on a white plate.
Rub the fish with olive oil and season with salt and pepper.

Chop the macadamia nuts. Using a food processor is perfect for this (see picture above in the Ingredients section).

Combine the macadamia nut crust ingredients in a small bowl: chopped macadamia nuts, panko, Parmesan cheese, and ¼ ts salt and ¼ ts pepper. Mix well.

A bowl containing chopped macadamia nuts, panko, grated Parmesan cheese, and salt and pepper.
Combine crust ingredients in a small bowl.
A bowl containing a crust for barramundi including macadamia nuts, panko, and Parmesan cheese. There is a yellow spoon with a wooden handle in the bowl.
Mix well.

Top the seasoned fillets with the crust, and then bake the fish for around 20-25 minutes, or until the fish flakes easily with a fork. Check on it from time to time and if the crust seems to be browning too much/burning, you can place some loose foil over it for the last few minutes.

Macadamia nut crust on top of raw barramundi fillets in a baking dish.
Top the fillets with the macadamia nut crust.
A baking tray containing cooked Macadamia Nut Crusted Barramundi fillets with a golden brown crust.
Bake for around 20-25 minutes until golden brown!

Garnish your beautiful dish with chopped parsley, and serve with slices of lemon and some tartar sauce!

Suggestions For Serving

A Macadamia Nut Crusted Barramundi fillet with a golden brown crust on a black plate with lemon slices and parsley garnish.

It's time to enjoy your beautiful and sophisticated dish!

Be sure to squeeze the lemon slices or wedges to adorn the fish with some delicious and tangy lemon juice. Tartar sauce also pairs perfectly with barramundi, as would a lemon butter sauce.

This delicious fish is perfect served with a lovely green salad and a rice pilaf for a healthy meal. You could also serve it with some mashed sweet potatoes and roasted broccoli with Parmesan.

I hope this oven baked nut crusted barramundi will become your favorite way of enjoying this delicious white fish!

FAQ

What is barramundi?

Barramundi is a white fish found in the Indo-West Pacific, including the areas of the Middle East, South Asia, East Asia, Oceania, and Southeast Asia (per Wikipedia). This fish, which boasts a juicy flesh, was named by Australian aborigines. Barramundi roughly means "large-scaled silver fish" in the Australian aboriginal language. Barramundi is a sustainable fish, and also has some great health benefits as it is high in omega-3 fatty acids (per WebMD).

What does barramundi taste like?

The taste of this fish is delightful! It has a buttery-smooth, mild, and sweet flavor. You won't experience a strong odor when you cook barramundi, and it complements many different ingredients and spices.

Some Other Great Fish Recipes You May Enjoy!

Here are some other great fish recipes that you may enjoy:

1,000 Foods To Eat Project

In conclusion, both Barramundi and Macadamia Nuts are listed in the book 1,000 Foods To Eat Before You Die, by Mimi Sheraton. I am working my way through the foods listed in this book. This is called my 1,000 Foods to Eat Project. Barramundi and Macadamia Nuts are foods #79 and #80 in my project! Please visit the 1,000 Foods To Eat Project page to see some other MUST TRY foods of the world that you may love to try!

Join Me On A Fun Food Journey!

Finally, I invite you to come along on this food journey with me! Please sign up to get the latest recipes and inspiration for you to expand your food horizons! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

A Macadamia Nut Crusted Barramundi fillet with a golden brown crust on a black plate with lemon slices and parsley garnish.

Easy Macadamia Nut Crusted Barramundi Fish Recipe

Grace Stewart
You'll love this Easy Macadamia Nut Crusted Barramundi Fish Recipe! Juicy fish topped with a decadent macadamia nut crust is perfect for a busy weeknight and elegant enough for a special dinner!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course dinner, Main Course
Cuisine Australian
Servings 3 people
Calories 400 kcal

Equipment

  • baking dish suitable for a 400F oven
  • Small bowl for combining the crust ingredients
  • Food Processor optional, but aids greatly in chopping up the macadamia nuts

Ingredients
  

  • 1.5 lb barramundi fillets I used Netuno brand (these are frozen so thoroughly defrost for use)
  • ⅓ cup macadamia nuts raw and chopped; aim for a mix of textures some of which will be chunky (use of a food processor helps greatly in prepping the nuts)
  • ⅓ cup panko
  • ¼ cup Parmesan cheese grated
  • 1 ts olive oil add extra if needed
  • ½ ts salt split (¼ ts for seasoning the fish and ¼ ts to add to the crust ingredients) - feel free to add more salt if you like; can use Kosher salt if you prefer
  • ½ ts black pepper split (¼ ts for seasoning the fish and ¼ ts to add to the crust ingredients) - feel free to add more pepper if you like

Garnishes and Accompaniments

  • lemon few slices of lemon
  • parsley finely chopped
  • tartar sauce enjoy your favorite brand!

Instructions
 

  • Preheat your oven to 400F.
  • Thoroughly defrost your barramundi fillets if they are frozen. Pat dry with a paper towel. Rub the fish with olive oil, and then season both sides with ¼ ts salt and ¼ ts pepper. If you feel this is not enough seasoning, you can add more.
  • Chop the macadamia nuts. Using a food processor is perfect for this.
  • Combine the macadamia nut crust ingredients in a small bowl: chopped macadamia nuts, panko, Parmesan cheese, and ¼ ts salt and ¼ ts pepper. Mix well.
  • Top the seasoned fillets with the crust, and then bake the fish for around 20-25 minutes, or until the fish flakes easily with a fork. Check on it from time to time and if the crust seems to be browning too much/burning, you can place some loose foil over it for the last few minutes.
  • Garnish your beautiful dish with chopped parsley, and serve with slices of lemon and some tartar sauce!

Notes

I am assuming 2 small pieces of barramundi per person for 3 servings. 
This delicious fish is perfect served with a lovely green salad and a rice pilaf for a delicious meal!
A few macadamia pieces may look "burnt" or too browned.  I had a few pieces like this and simply removed them and snacked on them.  They were delicious!! 

Nutrition

Calories: 400kcalCarbohydrates: 7gProtein: 45gFat: 21gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 187mgSodium: 727mgPotassium: 658mgFiber: 2gSugar: 1gVitamin A: 270IUVitamin C: 0.2mgCalcium: 159mgIron: 3mg
Keyword baked fish, barramundi, macadamia nuts
Tried this recipe?Let us know how it was!