Are we even surprised? By now we already know the air fryer is supreme. The fact that crispy golden chicken can be achieved without the use of any oil whatsoever is amazing and that’s not to mention how quickly the air fryer can do it! There’s no need to turn on your oven or make a whole oily mess on your stovetop: This chicken parm tastes every bit as good as the traditional version with much less effort to get there. 

The air fryer will even melt and broil your cheese for a perfectly cheesy, crispy bite! Just 10 minutes to cook and 3 minutes more to toast the cheese and you will never look back. This recipe is a time- and energy-saver, especially if it’s hot out. Looking for more low-effort ideas? We’ve got you covered with easy, summer-friendly dinners.

Also Read: Dal Makhani Recipe – North Indian Cuisine

Why is air fryer chicken parmesan great?

This air fryer chicken recipe tops regular chicken parmesan, because it delivers super-crispy, parmesan-crusted chicken cutlets with no frying, very little mess, and in a fraction of the time as stovetop and conventional oven versions.

What Is An Air Fryer?

Do you know what an air fryer is? It’s an appliance that works like a convection oven. The air fryer has a fan which circulates hot air around the food giving it a crispy exterior.

It’s a great alternative to frying because you don’t need all the oil and you can make your favorite fried dishes, like this Chicken Parmesan, without all the guilt.

Also Read: Pizza Rolls Recipe

Air Fryer Chicken Parmesan Recipe

Recipe by RecipeWikkiCourse: RandomCuisine: AmericanDifficulty: Difficult

Servings

4

servings

Prep time

10

minutes

Cooking time

10

minutes

Calories

504

kcal

This air fryer chicken recipe tops regular chicken parmesan, because it delivers super-crispy, parmesan-crusted chicken cutlets with no frying, very little mess, and in a fraction of the time as stovetop and conventional oven versions.

Ingredients

• 2 large skinless, boneless chicken breasts

• Kosher salt

• Freshly ground black pepper

• 1/3 c. all-purpose flour

• 2 large eggs

• 1 c. panko bread crumbs

• 1/4 c. freshly grated Parmesan

• 1 tsp. dried oregano

• 1/2 tsp. crushed red pepper flakes 

• 1/2 tsp. garlic powder

• 1 c. marinara

• 1 c. shredded mozzarella 

• Freshly chopped parsley, for garnish

Directions

• Carefully butterfly chicken by cutting in half widthwise all the way through to create 4 thin pieces of chicken; season both sides with salt and black pepper.
• Place flour in a shallow bowl; season with a large pinch of salt and a few grinds of black pepper. In another shallow bowl, beat eggs to blend. In a third shallow bowl, combine panko, Parmesan, oregano, red pepper flakes, and garlic powder.
• Working one at a time, coat chicken in flour, shaking off any excess. Dip into eggs, letting excess drip off, then finally dip into panko mixture, gently pressing to adhere and ensuring both sides of chicken are well coated.
• Working in batches if necessary, in an air-fryer basket, arrange chicken in a single layer. Cook at 400°, turning once, for 5 minutes per side. Top chicken with marinara and mozzarella. Continue to cook at 400° until cheese is melted and golden, about 3 minutes more.
• Divide chicken among plates. Garnish with parsley.

Notes

• Finely ground store-bought Parmesan cheese is best for this recipe—it needs to be light and powdery so that it sticks to the chicken cutlets. 

The post Air Fryer Chicken Parmesan Recipe appeared first on RecipeWikki.

Due to its simplicity, marinara acts as a versatile base for many Italian dishes. It originated in Naples in southern Italy, its name derived from the Italian word for sailors (marinai). Some say it was named after the sailors because it’s ingredients didn’t spoil easily, and the sauce could be prepared quickly, in about the same time it took pasta to cook, so the two made a flavorful and cheap meal for sailors on their voyages.

By the early 1900s, marinara became a classic in the United States of America as well, due to a large number of Italian immigrants. Today, it is commonly served hot with pasta such as ziti, linguini, or spaghetti.

Also Read: FETTUCCINE ALFREDO RECIPE

Authentic Marinara Recipe

Recipe by RecipeWikkiCourse: MainCuisine: ItalianDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

1

hour 

Calories

753

kcal

It’s a simple vegan and pure vegetarian sauce that you can serve with bucatini, spaghetti and ricotta meatballs, clams and mussels frutti di mare, shrimp, chicken parmesan, ricotta gnocchi, peppercorn steak, fried mushrooms, eggplant, ravioli, this incredible vegan lasagna or whatever your favorite pasta is. Perfect for dipping your cheese sticks or garlic knots.
Also Read: Beetroot Falafel Recipe

Ingredients

• 2 X 28 oz cans San Marzano Tomatoes

• 1/2 yellow onion -diced

• 8 cloves garlic -minced

• 1 leaf bay

• 4 sprigs basil

• 1/3 cup fresh basil leaves – sliced or torn

• 4 tbsp extra virgin olive oil (or light olive oil)

• 1 pinch sea salt (or to your taste)

Directions

• Heat a heavy bottom large pot on medium low flame. Add a lug of olive oil and the diced onion with a pinch of sea salt. Cook for about 10 minutes until traslucent taking good care not to burn it.
• Heat a heavy bottom large pot on medium low flame. Add a lug of olive oil and the diced onion with a pinch of sea salt. Cook for about 10 minutes until traslucent taking good care not to burn it.
• Use your hands and crush the tomatoes as you add them to the pot with the onion and garlic. Rustic chunks are what we are after.
• Add the bay leaf and the 4 sprigs of basil then bring everything to a gentle simmer. Partially cover with a lid and cook down until reduced and thick to your liking (about an hour or so). Stir a few times making sure the sugars from the tomatoes don’t stick to the bottom.
• After the sauce has reduced season to taste with the sea salt. Discard the bay leaf and basil sprigs.
• Finish with a drizzle of fine cold pressed extra virgin olive oil and the reserved fresh basil. Serve with your favorite pasta to transfer to jars and refrigerate up to one week.

Notes

• How to Thicken Marinara sauce? – Continue cooking on low flame until most of the water evaporated and the sauce /gravy has thickened to your liking. Careful not to let those sugars burn though so stir often.

The post Authentic Marinara Recipe appeared first on RecipeWikki.

Lemon, chicken, dried chilli, garlic and some seriously delectable sugarcane juice is all you need for this fantastic recipe. Try this different yet amazingly delicious version of a chicken at your next dinner party and you wouldn’t be able to resist coming back to this chicken recipe!

Tips for Making Lemon Chicken

Lemon is acidic and helps balance the stronger flavor of the dark meat in thighs and legs, and the fat from the chicken skin.

Of course, you can use chicken breasts if you prefer. Depending on the size of your pieces, you probably won’t need to cook them as long as thighs.

Don’t like the skin? Not everyone does. But do cook with the skin-on if you can. Cooking with the skin on not only protects the meat from drying out, the chicken gets bathed with the flavor from the skin while it cooks.

Also Read: Spring Rolls Recipe 

Lemon Chicken Recipe

Recipe by RecipeWikkiCourse: DinnerCuisine: IndianDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

2

hours 

Calories

300

kcal

A melt in your mouth chicken recipe with a tangy twist. Lemon chicken made with citrus juices, sugarcane juice and some basic Indian spices. Try this tangy yet delicious version of chicken at your next dinner party and you wouldn’t be able to resist coming back to this chicken recipe!

Ingredients

• 6 Chicken thighs (without skin)

• For the base:

• 3-4 tbsp refined oil

• 2 tsp cumin seeds

• 2 onions, julienne

• 6 garlic cloves, chopped

• 1/2 inch ginger, chopped

• 3-4 Green chillies

• 3/4 tsp turmeric powder

• 1 tsp coriander powder

• to taste salt

• 1 cup fresh lemon juice

• 1/2 cup orange juice

• 1/4 tsp fresh sugarcane juice

• for garnishing fresh coriander

Directions

• Heat a heavy cooking vessel on a high heat and once its hot, add the refined oil and swirl the pan to coat the base evenly. Once the oil is nice and hot, add the cumin seeds and saute them until crackling and fragrant.
• Now add the onions, garlic and ginger and sauté them gently until they take on a light golden brown color. Turn up the heat and then add the spice powders.
• Toast the spices on a high heat until they are intensely aromatic and well toasted. Then add a little water and bhuno the base ingredients repeatedly until the oil rises to the top and the masala is well cooked out.
• Add some salt and mix well, then add the chicken thighs to the pan. Turn up the heat and fry the chicken in the masala until it is evenly coated with the flavor of the base and is a very light yellowy golden brown in color.
• Now add the lemon and orange juice to the chicken and deglaze the pan well, scraping up the flavor packed pan deposits on the base of the pan.
• Stir everything together well to combine, then add a little sugarcane juice to balance the acidity of the lemon juice.
• Bring the chicken to a boil, then turn the heat to low, cover the pan and let the chicken simmer away until it is cooked to perfection and almost falling off the bone.
• Once the chicken is cooked, uncover the pan and simmer the light gravy until slightly reduced and concentrated in flavor. Turn off the heat, then garnish with fresh coriander and serve with hot rotis or rice.

Notes

• Freshly squeezed lemon juice provides the best flavor. Be sure to remove any seeds before adding the juice to the recipe. The lemon zest adds a wonderful citrus aroma, so try to use organic lemons for the zest, as they are free from wax or pesticides.
• Flour coating: Coating the chicken breasts in flour helps to create a golden crust and helps thicken the sauce. If you prefer a gluten-free version, you can use a gluten-free flour blend or almond flour instead.

The post Best Lemon Chicken Recipe appeared first on RecipeWikki.

Begin by searing the oxtail pieces to enhance their natural juices and flavors. Then, as they achieve a beautiful caramelization, add aromatic vegetables, such as onions and garlic, to the pot. Let the ingredients mingle and release their enticing aromas.

Next, pour in a luscious broth, allowing the oxtail to simmer gently. The meat becomes incredibly tender, imbued with the savory essence of the broth. As the stew evolves, add chunks of white sweet potatoes, infusing the dish with their smooth and mellow taste.

Also Read: Valentine’s Day Special Butterscotch banana pie Recipe

Oxtail and White Sweet Potato Stew

Recipe by RecipeWikkiCourse: MainCuisine: InternationalDifficulty: Medium

Servings

6

servings

Prep time

30

minutes

Cooking time

3

hours 

Calories

455

kcal

Combining smoked oxtail and sweet potatoes in the slow cooker makes for a delicious,and surprisingly easy meal. The sweet potatoes cook down to help thicken the stew, while the oxtail lends a ton of wonderful smokiness. It’s great served with cornbread!

Ingredients

• 3 tablespoons olive oil

• 3 pounds meaty oxtail

• Salt

• Freshly ground black pepper

• 2 pounds white sweet potatoes, peeled and cut into 2-inch pieces

• 1 jalapeño, chopped

• 2 cups dry red wine

• 4 cups veal or beef stock

• 2 cups water

• 3 oranges, quartered

• 12 parsley sprigs

• 6 thyme sprigs

• 3 cinnamon sticks

• 3 dried bay leaves

Directions

• Preheat the oven to 325°F. In a large enameled cast-iron Dutch oven or heavy pot, heat the olive oil. Season the oxtails with salt and pepper, and add half of them to the pot. Cook over moderately high heat until the oxtails are browned all over, 4 to 6 minutes. Transfer to a plate and brown the remaining oxtails.
• Add the sweet potatoes to the pot and cook over moderate heat, stirring occasionally, until the potatoes just begin to soften and brown, about 5 minutes. Add the jalapeño and cook, stirring occasionally, until softened, about 2 minutes. Add the wine and scrape up any browned bits from the bottom of the pot. Bring to a boil, and cook until the wine is reduced by half, about 5 minutes. Add the veal stock, 2 cups water, oranges, herb sprigs, cinnamon, and bay leaves, and bring to a simmer. Return the oxtails to the pot; cover and transfer to the oven. Braise until the meat is very tender, about 3 hours.
• Discard the oranges, herb sprigs, cinnamon, and bay leaves. Skim off and discard any fat, and season with salt and pepper before serving.

The post Oxtail and White Sweet Potato Stew Recipe appeared first on RecipeWikki.

Start by sautéing onions, garlic, and carrots until fragrant. Then, add lentils, herbs, and vegetable broth, allowing them to simmer until the lentils are tender and the flavors are well-incorporated. Meanwhile, boil sweet potatoes until soft, and mash them with a touch of vegan butter and nutmeg for a creamy topping.

Once ready, layer the lentil mixture at the base of a baking dish and spread the sweet potato mash on top. Bake until golden and bubbly!

Brimming with fiber, protein, and vitamins, this vegan cottage pie is not only delicious but also nutritious. The lentils provide a hearty texture, complemented by the subtle sweetness of sweet potatoes. It’s a satisfying meal that’s perfect for cozy evenings or special gatherings.

Whether you’re a vegan or simply a food enthusiast, give this Lentil & Sweet Potato Cottage Pie a try. It’s guaranteed to be a crowd-pleaser and leave you with a happy, full belly!

Also Read: Eid Special Sindhi Lamb Biryani Recipe

Vegetarian Sunday Special Vegan lentil & sweet potato cottage pie Recipe

Recipe by RecipeWikkiCourse: MainCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

50

minutes

Calories

374

kcal

Ingredients

• 2 onions, finely chopped

• 2 carrots, finely chopped

• 2 celery sticks, finely chopped

• 2 tbsp olive oil

• 4 garlic cloves, crushed

• 200 ml of red wine (check the label to ensure it’s vegan if needed)

• ½ bunch of thyme, leaves picked

• 2 tbsp tomato purée

• 2 tbsp soy sauce

• 2 tsp caster sugar

• 2 tsp red wine vinegar

• 2 x 400g cans cooked green lentils, drained

• 400g can chopped tomatoes

• For the mash topping

• 1kg sweet potatoes, peeled and roughly chopped into 3cm pieces

• 30g vegan margarine

• 2 tsp mustard powder

• 2 tbsp plant-based milk (we used oat milk)

• 2 tsp pumpkin seeds

Directions

• Tip the onions, carrots, celery and olive oil into a large saucepan. Cook over a medium heat for 8-10 mins until softened, add the garlic and fry for another minute. Pour in the wine to deglaze the pan (scraping up any bits stuck on the bottom), and simmer for 2 mins until most of the wine has evaporated.
• Add the thyme, tomato purée, soy sauce, caster sugar and vinegar to the pan and stir to combine. Tip in the lentils, tomatoes and 100ml water and simmer for 10-12 mins until reduced and thick enough to coat the back of a spoon.
• Meanwhile, make the mash topping. Bring a large pan of water to the boil, add the sweet potatoes and simmer for 10-15 mins until cooked all the way through. Drain, then add the dairy-free margarine, mustard powder and milk, and mash until smooth along with plenty of salt and pepper.
• Heat the oven to 200C/180C fan/gas 6. Season the filling and pour it into a 25cm x 20cm x 7cm casserole dish. Top with the mash, starting with spoonfuls on the outside corners and working your way inwards so the filling doesn’t spill out. Sprinkle the pumpkin seeds on top and bake for 30-35 mins until golden and bubbling. 

Notes

• Once baked and left to cool, the pie will keep frozen for up to three months. Defrost thoroughly overnight, then reheat in the oven until piping hot.

The post Vegetarian Sunday Special Vegan lentil & sweet potato cottage pie Recipe appeared first on RecipeWikki.

Preheat your oven to a toasty temperature and roast the vegetables until they turn golden brown and slightly caramelized around the edges. The roasting process intensifies their taste and creates a tantalizing aroma that fills your kitchen. The result is a colorful medley of tender and savory vegetables, perfect as a side dish or a main course accompanied by whole grains or protein.

Remember to experiment with different vegetable combinations and herbs, such as rosemary or thyme, to add depth to your roasted summer vegetables. This dish is not only delicious, but it also provides a nutritious boost, as the vegetables retain their vitamins and minerals throughout the roasting process. So, take advantage of the bountiful summer harvest and enjoy the flavors of nature’s bounty on your plate!

Also Read: Sunday Special Perfect roast leg of lamb Recipe

Vegetarian Sunday Special Roasted summer vegetables Recipe

Recipe by RecipeWikkiCourse: MainCuisine: American, IndianDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories

198

kcal

Add feta and basil to roasted vegetables for a perfect summer side dish. The trick is to cut the veggies the same size, so they cook simultaneously.

Ingredients

• 3 tbsp olive oil

• 1 aubergine, cut into chunks

• 2 mixed-colored peppers, such as orange and red, cut into chunks

• 1 red onion, cut into wedges

• 2 courgettes, cut into chunks

• 4 garlic cloves, smashed

• 3 sprigs of thyme

• 200g cherry tomatoes

• handful of basil leaves

• zest of 1 lemon

• 50g feta, crumbled

Directions

• Heat the oven to 200C/180C Fan/gas 6. Mix the oil with the aubergine, peppers, red onion, courgette, garlic and thyme in a bowl with sea salt and black pepper. Tip into a large roasting tin then roast for 30 mins. Add the tomatoes to the pan and return to the oven for 10 mins.
• Squeeze the garlic from their skins, remove the thyme then scatter over the basil, lemon zest and crumbled feta.

The post Vegetarian Sunday Special Roasted summer vegetables Recipe appeared first on RecipeWikki.

Moreover, they are a great source of dietary fiber and low in calories, making them beneficial for weight management. Despite their initially polarizing reputation, adventurous cooks have discovered creative ways to prepare these sprouts, whether roasted, sautéed, or added to delicious stir-fries. So, why not give Brussels sprouts another chance and experience their delightful flavors?

Also Read: Vegetarian Sunday Special Roasted summer vegetables Recipe

Sunday Special Brussels sprouts

Recipe by RecipeWikkiCourse: MainCuisine: InternationalDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

158

kcal

“Celebrate the humble sprout with this insanely delicious recipe. Crisp cubes of apple provide beautiful sweetness, while sausage – and Worcestershire sauce (my secret ingredient) – gives a contrasting savoury kick. Serve straight from the pan or make ahead and crisp it all up in the oven on the big day – both ways work! ”

Ingredients

• 800 g Brussels sprouts

• 2 higher-welfare Cumberland sausages

• ½ a bunch of fresh sage , (15g)

• 20 g unsalted butter

• 1 onion

• 1 sweet eating apple

• 1 tablespoon Worcestershire sauce

Directions

• Trim the Brussels and peel away any tatty outer leaves, halving any larger ones and keeping the smaller ones whole. Cook in a large pan of boiling salted water for 5 minutes, then drain and leave to steam dry.
• Melt the butter in a large frying pan on a medium-low heat. Pick and add half the sage leaves, cook for 3 minutes, or until crispy, then tip into a small bowl.
• Place the pan back on the heat and squeeze the sausage meat from the skins directly into the pan, breaking it up with the back of a spoon. Cook for 3 to 5 minutes, until golden and crispy, while you peel and finely slice the onion, and pick and finely chop the remaining sage.
• Add the onion and chopped sage to the pan and cook for 5 minutes on a medium-high heat, or until the onions have softened, stirring occasionally.
• Peel and core the apple, then finely dice. Tip into the pan, and add the sprouts too, then add the Worcestershire sauce and toss until hot through.
• Transfer to a serving platter, scatter over the crispy sage leaves, and dig in!

Notes

•  For a veggie-friendly version, swap the sausages for chopped chestnuts, and use anchovy-free Worcestershire sauce.

The post Sunday Special Brussels sprouts Recipe appeared first on RecipeWikki.

Variations:
— Can I add meat? Well, you could, but one of the things we love most about this casserole is that it doesn’t need it. Between the black beans, the corn, the tomatoes, and those sweet potatoes, there’s a lot going on, and adding meat might actually make it too busy. Don’t worry—by the time this casserole hits the table, bubbling around the edges, covered in cheese, you won’t be missing the meat. We promise! 
— Can I use a different cheese? Absolutely. We’ve opted for colby Jack cheese, but feel free to sub it out for any cheese that melts well and works with this casserole’s Southwestern vibe. You could try cheddar, Monterey Jack, or even pepper Jack for an extra kick. 

Serving ideas. 
One of the best things about this casserole is that it’s basically a complete meal by itself. If you want to serve it with sides, try pairing it with this simple kale salad or a tangy red cabbage slaw. Or, if you want to get another carb in there, make this classic cornbread—it’s a winner for sure.

Also Read: Southern Style Okra Recipe

Chili Cheese Sweet Potato Casserole Recipe

Recipe by RecipeWikki

Servings

4-8

servings

Prep time

20

minutes

Cooking time

1

hour 

55

minutes

Calories

432

kcal

With roasted sweet potatoes and black bean chili layered together under a gooey blanket of cheese, this easy vegetarian weeknight dinner is both incredibly comforting and surprisingly hearty.

Ingredients

• 4 tbsp. vegetable oil, divided, plus more for dish

• 3 medium sweet potatoes (about 1 1/2 lb. total), peeled and cut into 1/2″ cubes

• 1 1/2 tsp. kosher salt

• 1 yellow onion, finely chopped

• 1 red bell pepper, seeds and ribs removed, finely chopped

• 2 cloves garlic, finely chopped

• 1 tbsp. chili powder

• 1 tbsp. ground cumin

• 1 tsp. dried oregano

• 1 (14.5-oz.) can black beans

• 1 (14.5-oz.) can diced tomatoes

• 1 (14.5-oz.) can tomato sauce

• 1 c. fresh or frozen corn kernels

• 2 c. shredded colby Jack cheese

• 2 scallions, sliced (about 1/4 cup)
  Sour cream, for serving

Directions

• Preheat oven to 400°. Rub a 13″-by-9″ glass baking dish with oil. On a baking sheet, toss potatoes, 2 tablespoons oil, and 1/2 teaspoon salt.
• Roast potatoes until lightly browned and cooked through, 15 to 20 minutes. Let cool slightly. Reduce oven temperature to 350°.
• Meanwhile, in a large skillet over medium heat, heat remaining 2 tablespoons oil. Add onion and 1/2 teaspoon salt and cook, stirring occasionally, until slightly softened, 3 to 4 minutes. Add bell pepper, garlic, chili powder, cumin, and oregano and cook, stirring occasionally, until pepper is just slightly softened and spices are fragrant, about 2 minutes more. Stir in beans, tomatoes, tomato sauce, corn, and remaining 1/2 teaspoon salt and cook, stirring occasionally, until heated through, 1 to 2 minutes.
• Pour half of chili into prepared dish. Sprinkle with half of potatoes. Top with remaining chili and potatoes.
• Cover with foil and bake casserole until bubbling around the edges and hot in the center, 20 to 25 minutes. Uncover, top with cheese, and continue to bake until cheese is melted, 4 to 6 minutes more.
• Sprinkle with scallions and serve with sour cream alongside.  

The post Chili Cheese Sweet Potato Casserole Recipe appeared first on RecipeWikki.

In this recipe, a delicate mixture of spinach, feta cheese, onions, and aromatic herbs dances atop a crispy flour tortilla. The sheet pan acts as a canvas, allowing these flavors to intertwine and form a symphony of taste.

As the oven works its magic, the quesadillas transform into golden delights, their edges gloriously crisp and the cheese within perfectly melted. The first bite reveals a delightful medley of tangy feta, earthy spinach, and the subtle warmth of the tortilla. It’s a celebration of flavors in each mouthful!

Also Read: Chili Cheese Sweet Potato Casserole Recipe

Sheet-Pan Spanakopita Quesadillas

Recipe by RecipeWikkiCourse: LunchCuisine: MexicanDifficulty: Easy

Servings

8

servings

Prep time

20

minutes

Cooking time

1

hour 

Calories

455

kcal

This innovative recipe, which combines the savory spinach filling from classic Greek spanakopita and the format and toppings of a great quesadilla. It’s reimagined on a sheet pan and is perfect for a crowd. You’ll skip spanakopita’s standard phyllo dough wrapper and instead use tortillas to make a large-scale quesadilla that bakes in the oven (rather than on the stovetop).

Ingredients

• 2 (10-oz.) packages frozen chopped spinach, thawed, drained

• 2 tbsp. extra-virgin olive oil, plus more for brushing

• 1 small yellow onion, finely chopped

• 3 cloves garlic, minced

• 4 oz. crumbled feta (about 1 c.)

• 1 tbsp. chopped fresh dill

• 1/2 tsp. finely grated lemon zest

• 1/2 tsp. kosher salt

• 8 (8″) flour tortillas

• 12 oz. shredded Mexican blend cheese (about 3 c.), divided

• Thinly sliced scallions, sour cream, and salsa or pico de gallo, for serving

Directions

• Preheat oven to 425°. Using a clean kitchen towel, squeeze excess moisture out of spinach. Transfer to a large bowl.
• In a medium skillet over medium heat, heat oil. Add onion and cook, stirring occasionally, until just softened, 3 to 5 minutes. Add garlic and cook, stirring, until light golden and fragrant, about 1 minute more. Scrape onion mixture into bowl with spinach.
• Add feta, dill, lemon zest, and salt to bowl with spinach and stir to combine.
• Arrange tortillas on a work surface and brush one side with oil. Arrange 6 tortillas oiled side up on a rimmed baking sheet so one-quarter to one-half of each tortilla hangs over the sides (they should just slightly overlap in the center).
• Sprinkle 2 cups Mexican blend cheese over tortillas inside edges of sheet. Top with spinach mixture, then remaining 1 cup Mexican blend cheese.
• Arrange remaining 2 tortillas oiled side down in center of pan. Fold overhanging parts of tortillas toward the center to close quesadilla.
• Place a second baking sheet on top of tortillas (to help quesadilla hold its shape). Bake until tortillas are beginning to turn crispy, 18 to 22 minutes. Remove top baking sheet and continue to bake until tortillas are golden and crispy, 9 to 11 minutes more.
• Slice into rectangles. Top with scallions. Serve with sour cream and salsa alongside.

Notes

• You can use this large-scale sheet pan format with other quesadilla fillings too. We love straightforward chicken and beef, but more creative fillings like our chicken cordon bleu quesadillas would also be delicious.

The post Sheet-Pan Spanakopita Quesadillas appeared first on RecipeWikki.

How to make vegetable biryani?

Usually the vegetables are cooked separately while the rice is soaked and par-cooked. The yogurt-coated spiced vegetables are then layered between the rice and steamed all together. A saffron liquid is poured over, then the dish is topped with caramelized red onions. Spices such as cinnamon sticks, bay leaves, and cloves will complement the dish too, which we’ve included in the recipe—but you can choose your own adventure and use up what you have on hand. 

Also Read: Sheet-Pan Spanakopita Quesadillas

Vegetable Biryani Recipe

Recipe by RecipeWikkiCourse: DinnerCuisine: IndianDifficulty: Easy

Servings

4-6

servings

Prep time

25

minutes

Cooking time

1

hour 

35

minutes

Calories

444

kcal

There are so many different ways you can make and serve this Indian dish, and the ingredients and technique can also vary per region. For ours, we’ve removed the meat, making this a stellar vegetarian main (and a great way to use up any extra veggies you’ve got!)

Ingredients

• RICE:

• 1 c. basmati rice

• 1/4 c. whole milk

• 1/8 tsp. saffron threads

• 4 green cardamom pods

• 4 whole cloves

• 1 (3″) cinnamon stick 

• 1 bay leaf 

• 1 1/2 tsp. kosher salt

• 1/2 tsp. cumin seeds

• VEGETABLES:

• 1/4 c. ghee or neutral oil, divided 

• 1 medium red onion, thinly sliced

• 1 1/2 tsp. kosher salt, divided  

• 3 green cardamom pods

• 3 whole cloves 

• 1 (3″) cinnamon stick 

• 1 bay leaf

• 1 1/2 tsp. garam masala

• 1 tsp. ground turmeric 

• 1/2 tsp. cumin seeds 

• 1/2 tsp. freshly ground black pepper

• 1/8 tsp. cayenne pepper (optional)

• 1 medium Yukon gold potato, peeled and cut into 1/2″ pieces

• 1 c. small cauliflower florets

• 1 medium carrot, peeled and cut into

• 1/2″ pieces

• 5 cloves garlic, finely chopped  

• 2 tsp. finely chopped peeled ginger 

• 1/2 c. whole-milk Greek yogurt

• 2 tbsp. fresh lime juice

• 1 tbsp. chopped fresh mint 

• ASSEMBLY

• 1/4 c. chopped dried apricots 

• 1/4 c. chopped roasted cashews 

• 1 tbsp. chopped fresh mint

Directions

• RICE:
  Rinse rice, then transfer to a medium bowl. Cover with water and soak 30 minutes.
• Meanwhile, in a medium pot over medium heat, heat milk until warmed through. Remove from heat and stir in saffron. Let steep until ready to use. 
• Drain rice and transfer to a medium pot. Add cardamom, cloves, cinnamon, bay leaf, salt, cumin, and 1 1/2 cups cold water. Bring to boil, then cover and cook over low heat until liquid is evaporated and rice is tender, 10 to 12 minutes.
• Remove pot from heat. Discard cardamom, cloves, cinnamon, and bay leaf. Fluff rice with a fork; set aside until ready to use.
• VEGETABLES:
• In a large heavy pot over medium heat, melt 2 tablespoons ghee. Add onion, season with 1/2 teaspoon salt, and cook, stirring occasionally, until caramelized and browned, 12 to 15 minutes. Transfer onions to a small bowl or plate.
• In same pot over medium-low heat, melt remaining 2 tablespoons ghee. Add cardamom, cloves, cinnamon, bay leaf, garam masala, turmeric, cumin, black pepper, and cayenne, if using. Cook, stirring constantly, until fragrant, about 30 seconds. Add potato and cauliflower and cook, stirring frequently and making sure spices don’t burn, until tender, 8 to 10 minutes. Add carrots, garlic, and ginger and cook, stirring frequently, until tender and fragrant, about 5 minutes. Add yogurt, lime juice, and mint and stir to combine; season with remaining 1 teaspoon salt. Cook, stirring occasionally, until some of the liquid is evaporated, 1 to 2 minutes more. Discard cardamom, cloves, cinnamon, and bay leaf.
• ASSEMBLY
• In a large serving dish or platter, layer bottom with half of rice. Top with half of potato mixture and half of caramelized onions. Repeat with remaining rice, potato mixture, and caramelized onions.
• Drizzle with saffron milk. Top with cashews, apricots, and mint. 

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