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Two foods that taste amazing together are grapefruit and avocado. The fresh citrus flavor of grapefruit balances the creamy richness of avocado. Top them with a light citrus vinaigrette and you get a dish that looks beautiful and tastes even better. This Grapefruit and Avocado Salad Recipe is perfect on its own or served with cracked crab or shrimp.

Grapefruit and Avocado Salad Recipe

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Prep Time: 20 mins
Total Time: 20 mins
Servings: 4 servings

Ingredients

• 2 grapefruits, peeled, segmented, seeds removed
• 2 avocados, peeled and sliced
• Lettuce

Citrus vinaigrette:

• 1 1/2 teaspoons lime zest
• 1 1/2 teaspoons chopped fresh oregano or 1/2 teaspoon dried oregano
• 1/2 shallot, minced (1 tablespoon)
• 1/2 cup olive oil
• 1/4 teaspoon kosher salt
• 3 tablespoons lime juice
• 1 teaspoon sugar

Method

1. Make the dressing: In a small bowl, mix all the vinaigrette ingredients.
2. Prepare the grapefruit: Slice off about half an inch from both the top and bottom of the grapefruit.
3. Stand it up and carefully cut away the peel, following the shape of the fruit until all the skin and white pith are gone.
4. Cut along the membranes to release each segment. You can either cut the segments out with the knife or gently pull them free. Continue until all segments are removed.
5. Prepare the avocados: Peel and slice them.
6. Assemble the salad: Place a few lettuce leaves on a plate, then arrange the avocado slices and grapefruit segments on top.
7. Spoon the dressing over the salad and serve.

The post Grapefruit and Avocado Salad Recipe appeared first on Citchen.

sprinklesandsprouts

Potato Chorizo Hash with Spinach

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Course: breakfast
Cuisine: American
Yield: 4-5 servings
Cooking Time: 20-25 minutes
Total Time: 25 minutes

Ingredients

• 1 Large onion, roughly chopped
• 1 1/2 tbsps  Chopped garlic
• 2 Russet potatoes
• 1 2″ Red bell pepper, chopped into cubes
• 1 bunch  Baby spinach
• 1 Large chorizo, chopped
• Salt
• Oil for frying
• Pepper
• Butter for frying

Steps

1. Place the potatoes in a microwave-safe bowl. Prick them with a fork and microwave on high for 2–3 minutes. Flip them and microwave again for another 2–3 minutes.
2. Cut the potatoes into pieces that are 1–2 inches long.
3. Put some vegetable oil in a large pan and heat it on medium-high.
4. Place the chorizo and cook for about 2-3 minutes until it releases its fat.
5. Add a spoonful of butter. Once melted, add garlic, onions, and the potatoes. Stir until the potatoes are coated with the chorizo fat. Cook for another 5–8 minutes until the potatoes start to brown.
6. In a separate pan, sauté spinach with butter until wilted, then set it aside.
7. When the potatoes are browning in the skillet, add the peppers and spinach.
8. Cook while stirring often until the potatoes are brown and crispy.

The post Potato Chorizo Hash with Spinach Recipe appeared first on Citchen.

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Potatoes are always a comfort food, but Spanish patatas bravas make them extra special with a spicy red bravas sauce. These potatoes are crispy on the outside, soft on the inside, and I’ll share all the tips to make them perfect.

Patatas Bravas Recipe

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Course: side dish
Cuisine: Spanish
Yield: 6 servings
Cooking Time: 30 minutes
Preparation Time: 10 minutes
Total Time: 40 minutes

Ingredients

• Whole tomatoes 1 28oz cans
• Sugar 1/4 tsp
• Smoked paprika 2 tsps
• Red wine vinegar 1/2 tsp
• Red pepper flakes 1 tsp
• Tomato paste 1 5.5oz cans
• Chopped garlic 3 tbsps
• Onion, roughly chopped one large
• Salt and pepper
• Potatoes, cut into 2 1/2 lbs wedges
• Mayonnaise 1 cup
• Oil for frying

Steps

1. Fry potatoes in batches in 320°F oil.
2. Put everything but the potatoes, oil, and mayo in a food processor and process til smooth.
3. Simmer the sauce on medium while you fry the potatoes.
4. Once all the potatoes are cooked and dried, add them to the sauce and stir to coat.
5. Serve the potatoes topped with the mayo

How to serve patatas bravas

Put the hot, crispy potatoes on a plate and pour plenty of bravas sauce over them right away. For a creamy touch, you can add some garlic aioli on top, though it’s optional. If you have extra brava sauce, serve it in a small bowl on the side.

The post Easy and Quick Patatas Bravas Recipe appeared first on Citchen.

This rice tabbouleh is a tasty twist on the traditional bulgur version and a great way to use up leftover rice.

If you’ve tried the Moosewood cookbook’s “tabouli,” you know how good the garlic and lemon flavors are. However, it’s enjoyable to try different versions of the same dish. This brown rice version, inspired by the recipe in the Falastin cookbook, adds cinnamon and sumac for a new flavor you might not have tasted in tabbouleh before. The brown rice also gives it a chewy texture that works really well.

Next time you cook rice, make a little extra so you can turn it into this tabbouleh. It does take some chopping, but the effort is worth it. This recipe makes about four to six servings.

Rice Tabbouleh Recipe

Course: side dish
Cuisine: Arabic
Yield: 6 servings
Cooking Time: 20 minutes
Total Time: 20 minutes

Ingredients

• Jasmine rice, cooked in chicken broth and fried garlic, 1 cup
• Cherry tomatoes, halved 400 grams
• Chickpeas, drained (2 cans) 500 grams
• Cucumber, cut into triangles 1
• Parsley, chopped 40 grams
• Salt and pepper to taste
• Mint, chopped 1/4 cup
• Green onions, chopped 3
• Olive oil 1/4 cup

Steps

1. Place all ingredients in a bowl and mix well.
2. Season with salt and pepper.

The post Rice Tabbouleh Recipe appeared first on Citchen.

reddit

Scones are a classic British treat, which is perfect for breakfast or afternoon tea. Light, fluffy, and slightly sweet, they pair wonderfully with jam, butter, or cream. This easy scones recipe uses simple ingredients and comes together quickly.

Scones Recipe

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Course: breakfast
Cuisine: British
Yield: 12 servings
Cooking Time: 30 minutes
Total Time: 30 minutes

Ingredients

• All-purpose flour 2 cups
• Baking powder: four teaspoons
• Salt 3/4 teaspoon
• Sugar 1/3 cup
• Butter 27 grams
• Shortening two tablespoons
• Cream 3/4 cup
• Egg 1
• Crushed almonds, one handful

Steps

1. Preheat oven to 375°F/190°C.
2. Combine dry ingredients.
3. Cut butter and shortening into the flour.
4. In a small bowl, whisk cream with the egg.
5. Pour the egg into the flour and mix until well combined.
6. Roll out the dough on a floured surface.
7. Use a biscuit cutter to make the scones.
8. Place scones on a greased baking sheet and bake 15 minutes, or until golden-brown

Scones Variations

1.  Add ½ cup of dried fruit such as raisins, currants, or cranberries to the dough.
2. Omit the sugar and almonds, and fold in ½ cup of grated cheddar cheese with a pinch of black pepper.
3. Mix powdered sugar with a little milk or lemon juice to drizzle over the cooled scones for extra sweetness.
4. Try swapping almonds for chopped pecans or walnuts for a richer flavor.
5. Add fresh herbs like rosemary or thyme for a savory version that pairs well with soups and stews.

The post Scones Recipe appeared first on Citchen.

reddit

Just a quick egg sandwich for lunch; eggs scrambled with fresh dill and cheddar cheese and served on toasted Swiss Country Bread. Perfect for breakfast, lunch, or even a light dinner, it’s easy and satisfying.

Egg Sandwich with Cheddar and Dill

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Course: Breakfast
Cuisine: American
Yield: 2 servings
Cooking Time: 10 minutes
Total Time: 10 minutes

Ingredients

• Eggs 2
• Splash of heavy cream
• Salt and pepper to taste
• Cheddar cheese 1/4 cup
• Fresh dill, one teaspoon
• Bread

Steps

1. Beat the eggs with a splash of heavy cream and add the finely chopped dill. 
2. Heat your pan over medium heat and add oil.
3. Scramble your eggs with the grated cheddar cheese. Salt and pepper to taste. 
4. Place eggs between the toast and enjoy.
5. For extra flavor, you can spread butter or mustard on the bread, or add slices of tomato or avocado on top.

Extra Tips & Variations

•  Swap Swiss Country Bread with rye, brioche, or even an English muffin for a different twist.
• Sliced tomato, spinach, or avocado makes this sandwich more filling and nutritious.
• Add crispy bacon, smoked salmon, or turkey slices for a heartier meal.
• If you don’t have dill, try fresh parsley, chives, or basil for a new flavor.
• Cheddar works great, but Swiss, feta, or Gouda can significantly alter the taste.

The post Egg Sandwich with Cheddar and Dill appeared first on Citchen.

Weekend breakfast of champions! These banana pancakes are light, fluffy, and naturally sweet thanks to ripe bananas. Served with a creamy sauce made from Greek yogurt, meadowfoam honey, and homemade vanilla extract, this dish is the perfect mix of comfort and freshness. Quick to make and deliciously satisfying, it’s a recipe you’ll want to enjoy again and again.

These banana pancakes aren’t just tasty—they’re also a great way to use up overripe bananas that might otherwise go to waste. The natural sweetness from the fruit means you don’t need much added sugar, making this a lighter option compared to classic pancakes. Pairing them with honey-vanilla Greek yogurt adds protein and creaminess, turning a simple stack into a balanced and nourishing meal. For a fun twist, sprinkle some cinnamon into the batter, add a handful of chocolate chips, or top with fresh berries and nuts for a colorful, flavorful breakfast treat.

Banana Pancakes with Honey-Vanilla Greek Yogurt

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Course: Breakfast
Cuisine: American
Yield: 8 servings
Cooking Time: 20 minutes
Total Time: 20 minutes

Ingredients

• All-purpose flour 1 cup
• Baking powder: two teaspoons
• Salt: 25 teaspoons
• Egg Each 1
• Banana Each 2
• Milk 1 cup
• Sugar 1 tablespoon

Steps

1. Mix flour, salt, sugar, and baking powder in a bowl.
2. In a separate bowl, whisk egg, milk, and banana.
3. Sift dry ingredients into wet; mix to combine
4. Spoon into a pan over medium heat and cook until done
5. For the sauce, mix Greek yogurt with honey and vanilla until creamy.
6. Serve pancakes warm with a generous dollop of honey-vanilla yogurt on top. Add fruit, nuts, or syrup if desired.

The post Banana Pancakes with Honey-Vanilla Greek Yogurt appeared first on Citchen.

This dish is a typical meal found on the street in Thailand. It consists of boiled chicken, rice cooked with chicken broth and fried garlic, and daikon chicken soup. It is quite a comforting and tasty meal.

Khao Man Gai (Thai Chicken Rice) Recipe

Course: Entrée
Cuisine: Thai
Yield: 2 servings
Cooking Time: 2 hours
Total Time: 2 hours

Ingredients

• Whole chicken 1
• TB salt 1/2
• Water
• Jasmine rice 1 cup
• Chicken broth 1.5 cups
• Thai garlic cloves 10
• Canola oil
• Daikon 1/2
• Cilantro
• Ginger 50g
• Garlic 50g
• Thai bird chilies 15g
• Cilantro root stalk 1
• Fermented soy bean sauce 30g
• White vinegar one tablespoon
• Sugar 1 tablespoon
• Dark soy sauce 1/2 tablespoon
• Cucumbers

Steps

1. Clean the chicken and pat it dry.
2. Place the thermometer in the chicken thigh
3. Bring a pot of water to a boil. Add 1/2 TB salt and dissolve.
4. Place chicken in boiling water, lower the heat to a simmer, and cook until the chicken is 165°F.
5. Remove chicken from broth and cool to room temperature.
6. Fry garlic in oil over medium heat.
7. Place fried garlic in a rice cooker with 1 cup Jasmine rice and 1.5 cups chicken broth. Cook according to rice cooker settings.

For the sauce:

Place all ingredients in a blender and blend until lightly chunky

Final sauce

For the soup: Slice daikon and cut into half moons

• Place daikon into broth and cook until tender, about 30 minutes.
• Place chicken on top of rice. Serve with cucumber, the sauce, and a bowl of the daikon soup.

The post Khao Man Gai (Thai Chicken Rice) Recipe appeared first on Citchen.