Category: American

Baked Berry Oatmeal

A warm serving of this Backed Berry Oatmeal is batch healthy, tasty and very easy to make. I love delicious oatmeal featured selections for my morning snack and this recipe is rewarding and fun to create. Make a serving of this Baked Oatmeal on Sunday and have a ready to go easy to serve breakfast at the ready for your busy week. Delicious tasty and good to the last bite. This affordable and easy to make selection is perfect on any occasion.  We enjoy this dish every time we make it and hope you give them a try to see for yourself just how delicious simple and easy can be.

Watch the video and follow the instructions below to have a warm bowl of Baked Berry Oatmeal today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Store in the refrigerator until ready to sever, best enjoyed fresh. Thanks for visiting and see you again soon.

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Peel ripe banana over a medium sized bowl. Then smash until smooth and consistently creamy with a fork.

Add oatmeal, baking powder, cinnamon, salt and mix.

Add vanilla extract, eggs, honey, milk & oil.

Mix everything together. 

Add 1 cup of mixed berries. Gently fold everything together.

Preheat the oven to 350°F. Grease the 8″x 8″ pan with cooking flour spray or butter. Transfer the oatmeal to the pan. Add the other 1 cup of berries on top of the oatmeal. Gently press the fruits down. 

Bake for 40-45 or until the top is golden (if using frozen berries, bake for 50-55 min until golden on top). Let cool for 10 minutes before serving.

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Baked Berry Oatmeal

Smooth Baked Berry Oatmeal is a naturally delicious breakfast item that is perfect anytime of the day.
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Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Course Baked Goods, Breakfast, Brunch
Cuisine American
Servings 6
Calories

Equipment

  • 8" x 8" Pan

Ingredients
  

  • 2 ½ cups quick oatmeal
  • 1 ¾ cups milk whole, low fat or non-fat
  • 2 cups (divided) fresh berries blueberries, strawberries, raspberries or blackberries
  • ½ cup honey or maple syrup
  • ¼ cup coconut oil or butter melted
  • 2 tsp vanilla extract
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • ½ tsp salt
  • 1 medium size banana
  • 2 large eggs

Instructions
 

  • Preheat the oven to 350°F. Grease the 8"x 8" pan with cooking flour spray or butter.
  • Peel ripe banana over a medium sized bowl. Then smash until smooth and consistently creamy with a fork. Add oatmeal, baking powder, cinnamon, salt and mix. Add vanilla extract, eggs, honey, milk, oil and mix everything together.
  • Add 1 cup of mixed berries. Gently fold everything together. Transfer the oatmeal to the pan. Add the other 1 cup of berries on top of the oatmeal. Gently press the fruits down.
  • Bake for 40-45 or until the top is golden (if using frozen berries, bake for 50-55 min until golden on top). Let cool for 10 minutes before serving.

Enjoy!

    Video

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    Breakfast Recipes

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    Seasoned Salt

    Simple homemade seasoned salt that can be made using ingredients you likely already have in your kitchen. It’s quick, easy and cheap to make your own at home. I prefer to make my own seasoned salt because it is easy to personalize to your families preference and it’s not full of preservatives like some of the packets available at the store. Quick and tasty this was do it yourself seasoning recipe anyone can create and everyone will enjoy. I highly recommend you try this seasoning for any recipe you may have that calls for seasoned salt and the made from scratch touch. 

    Watch the video and follow the instructions below to have this Seasoned Salt ready to go today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Thanks for visiting and see you again soon.

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    Seasoned Salt

    Simple homemade seasoned salt that can be made using ingredients you likely already have in your kitchen.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Total Time 5 minutes
    Course Condiment
    Cuisine American
    Servings 10 tbsp
    Calories

    Ingredients
      

    • ¼ cup sea salt
    • 2 tbsp garlic powder
    • 2 tbsp onion powder
    • 2 tbsp paprika
    • 1 tbsp black pepper
    • 2 tsp sugar

    Instructions
     

    • Combine all the ingredients together and mix.
    • Store in an air tight container and save until ready to use.

    You can double the recipe. Enjoy!

      Keyword best homemade seasoned salt, easy homemade seasoned salt, homemade seasoned salt
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      Condiment & Sauces Recipes

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      Homemade Cinnamon Rolls

      Buttery Cinnamon Rolls are sugary sweet, soft, moist rich and absolutely delicious. Flakey Cinnamon Rolls that are buttery and covered with cream cheese sweetness, just the way you like them. Cinnamon Rolls are wonderful with coffee, as a snack on the go or as a treat anytime of the day. Easy recipe that anyone can follow and the perfect Cinnamon Rolls every time. My family absolutely loves muffins and these Cinnamon Rolls barely had time to cool before they started magically disappearing. Quick and tasty this recipe will call everyone around the house to the table at neck break speed. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

      Watch the video and follow the instructions below to have these rich and delicious treats ready to share. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. These delicious Cinnamon Rolls keep well and stay fresh for a longtime, I hope you enjoy them. Thanks for visiting and see you again soon.

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      In a mixing bowl: add yeast, milk and let sit for 5 minutes. Add the eggs (1 whole egg + 1 egg yolk), salt, sugar & bread flour to the bowl. 

      If using a stand mixer – turn the knob to speed 1 and knead for 1-2 minutes. Add melted butter and then gradually increase the speed 2 for 6-8 minutes until smooth. Shape the dough into a ball. Then transfer the dough to a lightly grease bowl. Knead by hand for 8-10 minutes until smooth. 

      First Dough Rise: Cover with a clean towel or saran wrap for the 1 ½ – 2 hours or until it doubles in size. 

      In a small bowl: combine ½ cup brown sugar & 2 tbsp cinnamon. Mix until well combined. Set aside until ready to use.

      Punch down into the dough to release any air bubbles. Transfer the dough to a working surface area. Roll the dough out into a 14″x 9″ rectangle. Spread ¼ cup softened butter on top.

      Sprinkle the cinnamon sugar on top of the butter.

      Roll up the dough making a 14″ log. Use a floss/knife to cut.

      Cut into 9 even rolls. Place parchment paper with overhanging edges on the bottom of the 9″x 9″ square or round pan (this will help when removing the rolls from the pan later). Grease the sides with cooking flour spray or butter.

      Transfer the rolls to the pan. Second Dough Rise: cover the pan with towel or Saran Wrap.

      Let rise for 45-60 minutes or until it doubles in size. 

      Icing: using a handheld mixer or stand mixer. In a bowl; add softened cream cheese, butter, vanilla extract and beat until smooth. Add powdered sugar and beat until well combined. Cover the frosting until ready to use. 

      Bake

      Preheat the oven to 350°F. Once the rolls have double in size, remove towel or Saran Wrap. Bake for 20-25 minutes or until lightly brown on top. Remove pan from the oven and let the rolls sit in the pan for 15 minutes before transferring to the baking rack.

      Spread the icing on top of the rolls. 

      Serve immediately. Store leftovers in air tight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.

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      Cinnamon Rolls

      Sticky sweet and delicious, these flakey Cinnamon Rolls are so easy to make and fun to eat.
      No ratings yet
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      Prep Time 15 minutes
      Cook Time 25 minutes
      Dough Rise 2 hours 30 minutes
      Total Time 3 hours 10 minutes
      Course Baked Goods, Breakfast, Brunch
      Cuisine American, Sweden
      Servings 9
      Calories

      Equipment

      • 9" Square Pan or Round

      Ingredients
        

      Dough

      • 3 cups bread flour plus more for dusting
      • ¾ cup whole milk warm
      • ¼ cup granulated sugar
      • ¼ cup unsalted butter melted
      • 2 ¼ tsp instant yeast
      • 1 large egg + 1 egg yolk
      • ½ tsp salt

      Filling

      • ½ cup brown sugar
      • ¼ cup unsalted or salted butter softened
      • 2 tbsp ground cinnamon

      Icing

      • 1 cup powder sugar
      • 1 tbsp salted butter softened
      • 4 oz cream cheese room temperature
      • ½ tsp vanilla extract

      Instructions
       

      • In a mixing bowl: add yeast, milk and let sit for 5 minutes. Add the eggs (1 whole egg + 1 egg yolk), salt, sugar & bread flour to the bowl.
      • If using a stand mixer – turn the knob to speed 1 and knead for 1-2 minutes. Add melted butter and then gradually increase the speed 2 for 6-8 minutes until smooth. Shape the dough into a ball. Then transfer the dough to a lightly grease bowl. Knead by hand for 8-10 minutes until smooth.
      • First Dough Rise: cover with a clean towel or saran wrap for the 1 ½ – 2 hours or until it doubles in size. 
      • In a small bowl: combine ½ cup brown sugar & 2 tbsp cinnamon. Mix until well combined. Set aside until ready to use.
      • Place parchment paper with overhanging edges on the bottom of the 9"x 9" square or round pan (this will help when removing the rolls from the pan later). Grease the sides with cooking flour spray or butter.
      • Punch down into the dough to release any air bubbles. Transfer the dough to a working surface area. Roll the dough out into a 14"x 9" rectangle. Spread ¼ cup softened butter on top. Sprinkle the cinnamon sugar on top of the butter. Roll up the dough making a 14" log. Use a floss/knife to cut. Cut into 9 even rolls. Transfer the rolls to the pan.
      • Second Dough Rise: cover the pan with towel or saran wrap. Let rise for 45-60 minutes or until it doubles in size.
      • Icing: using a handheld mixer or stand mixer. In a bowl; add softened cream cheese, butter, vanilla extract and beat until smooth. Add powdered sugar and beat until well combined. Cover the icing until ready to use.

      Bake

      • Preheat the oven to 350°F. Once the rolls have double in size, remove towel or Saran Wrap.
      • Bake for 20-25 minutes or until lightly brown on top. Remove pan from the oven and let the rolls sit in the pan for 15 minutes before transferring to the baking rack. Spread the icing on top of the rolls.

      Serve immediately. Store leftovers in air tight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.

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        Breakfast Recipes

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        Cilantro Lime Chicken Thighs

        Delicious and tangy Cilantro Lime Chicken Thighs are zesty, juicy, tasty. This recipe strikes a perfect balance with flavor and savory by having the perfect amount of salt and they match with about any thing like rice, bread, vegetables or almost anything you can think of. Chicken thighs are a great choice for this marinade because of how tender and juicy they become, making them nearly impossible to over cook. Quick & easy Cilantro Lime Chicken Thighs are a family’s favorite during a busy week. It’s perfect for meal prepping for family that is always on the go. You can serve it with salad, wraps, sandwiches, tacos, rice or etc. I always cook an extra batch because my kids love it and they reheat up nicely.

        This affordable and easy to make selection is perfect on any occasion. Full of flavor, textures and at a budget price, this is perfect normal meal planning. Quick and tasty this recipe will drive everyone in the house to the table at neck break speed. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

        Watch the video and follow the instructions below to have tender and juicy Cilantro Lime Chicken Thighs today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Thanks for visiting and see you again soon.

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        Clean and pat the chicken thighs dry (substitute with chicken breast if you prefer but be carful not to over cook them). Place chicken in a ziplock bag or container with a seal. 

        In a small bowl: mix all the seasoning ingredients together.

        Pour the seasoning mixture into the ziplock bag or container with the chicken. Mix until evenly coated. Let marinate for at least 2 hours, preferably overnight. 

        Remove chicken from the refrigerator and let sit for 30 minutes at room temperature before cooking. Preheat the stovetop grill pan or grill (outside) to medium-high (375°F). Brush the grate with oil.

        Remove the chicken from the marinade and place on the grill/pan. Cook for 5-6 minutes per-side or until the internal is 165°F and fully cooked. Do not over crowd the chickens. Repeat with the rest of the chickens.

        Serve with vegetables, salad, rice and etc.

        Enjoy!

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        Cilantro Lime Chicken Thighs

        Delicious, tender and juicy Cilantro Lime Chicken Thighs are zesty with natural flavors that everyone will enjoy.
        No ratings yet
        Print Recipe Pin Recipe
        Prep Time 10 minutes
        Cook Time 12 minutes
        Total Time 22 minutes
        Course Main Course
        Cuisine Hispanic, Mexican
        Servings 6
        Calories

        Ingredients
          

        • 2 lbs boneless & skinless chicken thighs
        • ¼ cup extra virgin olive oil
        • ¼ cup chopped cilantro leaves only
        • ¼ cup lime juice
        • 2 tbsp brown sugar
        • 1 tbsp lime zest
        • 2 tsp salt
        • 2 tsp chili powder
        • 1 tsp ground cumin
        • ½ tsp black pepper
        • 2 garlic cloves grated

        Instructions
         

        • Clean and pat the chicken thighs dry (substitute with chicken breast if you prefer but be carful not to over cook them). Place chicken in a ziplock bag or container with a seal. 
        • In a small bowl: mix all the seasoning ingredients together. Pour the seasoning mixture into the ziplock bag or container with the chicken. Mix until evenly coated. Let marinate for at least 2 hours, preferably overnight.
        • Remove chicken from the refrigerator and let sit for 30 minutes at room temperature before cooking.
        • Preheat the stovetop grill pan or grill (outside) to medium-high (375°F). Brush the grate with oil.
        • Remove the chicken from the marinade and place on the grill/pan. Cook for 5-6 minutes per-side or until the internal is 165°F and fully cooked. Do not over crowd the chickens. Repeat with the rest of the chickens.

        Serve with vegetables, salad, rice and etc. Enjoy!

          Video

          Keyword best cilantro lime chicken thighs, Cilantro lime chicken thighs, easy cilantro lime chicken thighs, grilled cilantro lime chicken, Juicy cilantro lime chicken, quick and easy cilantro lime chicken, tender cilantro lime chicken thighs
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          Chicken Recipes

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          Cherry Puff Pastry Pie

          Cherry Puff Pastry Pie is a simple and delicious treat that is affordable when in season. The pastry puff is flaky, buttery and delicious with sweet natural cherry flavors and juices literally bursting as you bite into this wonderful treat. This affordable and easy to make selection is perfect on any occasion. Perfect for breakfast on the go. We enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

          Watch the video and follow the instructions below to have a plate of cherry puff pastry ready to go today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications.  Purchase and hold the Cherries to a room temp to allow for ripening and development of the berry.  Thanks for visiting and see you again soon.

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          In a sauce pan. Add pitted cherries, sugar, lemon juice cornstarch, almond extract and mix. Add water and mix everything together. Heat the sauce pan to low-medium. Bring it to a light simmer then turn down the heat to low. Cook for 5-8 minutes or until the sauce thickens and cherries are soft. Make sure be gentle while stirring the entire time with a wooden spoon. Remove from heat source and let cool. Add more sugar or lemon juice if needed.

          Preheat the oven to 400°F. Place parchment paper on a baking sheet. Place flour on a working surface (this will help prevent the puff sheets from sticking to the working surface). Unfold the puff sheet. Cut the dough into 3 long pieces. Then cut long pieces in half. Transfer 6 rectangle pastry to the baking sheets. Repeat the other pastry.

          Egg wash: In a small bowl: combine egg, water and whisk. Brush the egg wash on around the edges of the pastries. 

          Then, divide the cherry filling (I added 8 cherries into each) into 6 pastry.

          Place the other 6 rectangle pastry on top of the cherry filling. Use a fork and seal the dough edges together.

          Slice 2-3 slit to each pastry. Brush the egg wash on top. Sprinkle sugar on top of the pastry.

          Bake for 20-25 minutes or until golden. Remove from the oven and let rest for 15 minutes before serving.

          Enjoy! Store leftovers in the refrigerator.

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          Cherry Puff Pastry Pie

          Cherry puff pastry are delicious and full of baked goodness with rich natural flavors and juices.
          2 from 1 vote
          Print Recipe Pin Recipe
          Prep Time 20 minutes
          Cook Time 20 minutes
          Total Time 40 minutes
          Course Baked Goods, Breakfast, Brunch, Dessert
          Cuisine American
          Servings 6
          Calories

          Ingredients
            

          • 2 puff pastry sheets brand preferred: pepperidge farm
          • 2 tbsp granulated sugar

          Filling

          • 2 cups pitted cherries
          • ¼ cup water
          • ¼ cup granulated sugar
          • 1 ½ tbsp cornstarch
          • 1 tbsp lemon juice
          • ¼ tsp almond extract or vanilla extract

          Egg Wash

          • 1 egg
          • 1 tbsp water

          Instructions
           

          • In a sauce pan. Add pitted cherries, sugar, lemon juice cornstarch, almond extract and mix. Add water and mix everything together. Heat the sauce pan to low-medium. Bring it to a light simmer then turn down the heat to low. Cook for 5-8 minutes or until the sauce thickens and cherries are soft. Make sure be gentle while stirring the entire time with a wooden spoon. Remove from heat source and let cool. Add more sugar or lemon juice if needed.
          • Preheat the oven to 400°F. Place parchment paper on a baking sheet.
          • Place flour on a working surface (this will help prevent the puff sheets from sticking to the working surface). Unfold the puff sheet. Cut the dough into 3 long pieces. Then cut long pieces in half. Transfer 6 rectangle pastry to the baking sheets. Repeat the other pastry.
          • Egg wash: In a small bowl: combine egg, water and whisk.
          • Brush the egg wash on around the edges of the pastries. Then, divide the cherry filling (I added 8 cherries into each) into 6 pastry. Place the other 6 rectangle pastry on top of the cherry filling. Use a fork and seal the dough edges together. Slice 2-3 slit to each pastry. Brush the egg wash on top. Sprinkle sugar on top of the pastry.
          • Bake for 20-25 minutes or until golden. Remove from the oven and let rest for 15 minutes before serving.

          Enjoy! Store leftovers in the refrigerator.

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            Breakfast Recipes

            Baked Goods

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            Instant Pot Oxtail

            Instant Pot Oxtail is perfectly tender and delicious for a comforting meal at home. Serve with rice or on a bed of fresh mashed potatoes for a complete balanced meal. Oxtail is a traditional feature in many Asian recipes and is full of fatty delicious juicy meat that create a succulent broth you won’t soon forget. Full of flavor, textures and at a budget price, this is perfect normal meal planning. This meal keeps great in the refrigerator and heats up with little effort to have a ready to go meal almost anytime of the week. My family loves the juices that permeate the meat and once you try it you will too.

            Watch the video and follow the instructions below to have this succulent meal ready to go today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Best served fresh. This meal is comforting and rewarding and can be featured in a multitude of applications. I enjoy in a nice broth, with rice or even mashed potatotes. Thanks for visiting and see you again soon.

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            Clean and pat the oxtails dry.

            Season both sides with salt and pepper.

            Set cooker to saute-high and add olive oil. Place half of the oxtails in the cooker.

            Cook/sear all sides for 3-5 minutes per-side or until brown. Remove the oxtail and set aside. Repeat this step with the other half of beef. Add oil if needed. 

            Add onion, garlic and cook for ~60 seconds or until fragrant.

            Add tomato paste and stir for a few seconds.

            Return seared oxtails into the cooker. Place bay leaves & thyme on top. 

            Then add carrots, beef broth, red wine, Worcestershire sauce and mix.

            Place the lid on. Pressure cook on high for 45 minutes, followed by a natural release (approx. 30-45 minutes). Follow the manufacture instructions for releasing the pressure. Remove the lid. Discard the bay leaves & thyme. Scoop out and discard grease. Transfer oxtails & carrots to a bowl/plate. Cover with saran wrap until ready to serve. 

            In a small bowl: combine cornstarch with cold water. Stir until the cornstarch has fully dissolved. Set cooker back to saute-high. Pour the cornstarch mixture into the liquid. Gently stir the stew with a ladle. Simmer until the liquid reduces to your liking. Season with salt & pepper to taste. 

            Serve with mashed potatoes, polenta, rice, noodles, salad or bread. Enjoy!

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            Instant Pot Oxtail

            Delicious Instant Pot Oxtail that is quick and easy while maintaining full texture and natural flavor of this bovine selection.
            5 from 1 vote
            Print Recipe Pin Recipe
            Prep Time 15 minutes
            Cook Time 45 minutes
            Total Time 1 hour
            Course Main Course
            Cuisine American, Asian, Jamaican
            Servings 4
            Calories

            Equipment

            • Pressure Cooker

            Ingredients
              

            • 3 ½ – 4 lbs oxtails
            • 1 cup red wine Merlot, Pinot Noir, or Cabernet Sauvignon 
            • 1 cup unsalted or low-sodium beef broth/stock
            • 2 tbsp extra virgin olive oil
            • 2 tbsp Worcestershire sauce
            • 2 tbsp tomato paste
            • 2 tsp salt
            • 1 tsp black pepper
            • 5 garlic cloves minced
            • 4 large carrots peeled & cut into 1"
            • 1 sweet onion chopped
            • 4 fresh thyme sprig
            • 3 bay leaves

            Cornstarch Mixture

            • 2 tbsp cornstarch
            • 2 tbsp water

            Instructions
             

            • Clean and pat the oxtails dry. Season both sides with salt and pepper. Set cooker to saute-high and add olive oil. Place half of the oxtails in the cooker. Cook/sear all sides for 3-5 minutes per-side or until brown. Remove the oxtail and set aside. Repeat this step with the other half of beef. Add oil if needed.
            • Add onion, garlic and cook for ~60 seconds or until fragrant. Add tomato paste and stir for a few seconds. Add beef broth, red wine, Worcestershire sauce and mix. Return seared oxtails into the cooker. Then add carrots, bay leaves & thyme on top.
            • Place the lid on. Pressure cook on high for 45 minutes, followed by a natural release (approx. 30-45 minutes). Follow the manufacture instructions for releasing the pressure.
            • Remove the lid. Discard the bay leaves & thyme. Scoop out and discard grease. Transfer oxtails & carrots to a bowl/plate. Cover with saran wrap until ready to serve.
            • In a small bowl: combine cornstarch with cold water. Stir until the cornstarch has fully dissolved. Set cooker back to saute-high. Pour the cornstarch mixture into the liquid. Gently stir the stew with a ladle. Simmer until the liquid reduces to your liking. Season with salt & pepper to taste.

            Serve with mashed potatoes, polenta, rice, noodles, salad or bread. Enjoy!

              Video

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              Instant Pot Recipes

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