Welcome to Baking With Flare—yes, with an E!
Because let’s be honest: in this kitchen, there’s as much chaos as there is crumb. From rustic breads to sweet treats (and the occasional flour explosion), this blog serves up delicious recipes, baking tips, and step-by-step videos from our YouTube channel. Whether you're a seasoned home baker or just here for the smell of fresh bread, you’ll find inspiration, flavor, and a little fire in every post.
Fresh herbs are great in this dish, so use them if you can. If you absolutely cannot find fresh herbs, substitute 1 tbsp dried parsley and 1 tsp all other dried herbs for the fresh indicated in this recipe.
Ingredients
1 package cheese tortellini
½ cup cooked chicken, chopped
1 cup frozen peas
½ cup fresh parsley, chopped
2 tbsp fresh basil, chopped
2 tbsp fresh oregano, chopped
¼ cup sun-dried tomatoes, chopped
3 tbsp parmesan cheese, grated
4 tbsp olive oil
6 cherry tomatoes, quartered (optional)
Preparation
Cook tortellini according to package directions. Drain and place in a large bowl. Cook peas according to package directions. Drain and add to the tortellini. Add parsley, basil, oregano, sun-dried tomatoes, parmesan, and olive oil. Toss lightly until tortellini is covered in olive oil.
Cover and chill until ready to serve. Toss salad again immediately before serving. Add quartered cherry tomatoes on top, if desired.
Potatoes always make an excellent side dish. Combine them with cheese, and they're downright delicious. These stuffed potatoes are easy to make with ingredients you probably already have in your kitchen.
You can turn this simple dish into a full meal by adding a side salad.
Ingredients
4 large baking potatoes
2 tbsp butter
1 cup cheddar cheese, divided
½ cup sour cream
2 tsp dried chives
1 tsp salt
1 tsp pepper
1 tsp dried parsley
Preparation
Heat oven to 400°F. Scrub potatoes until they are clean. Pat dry, then pierce skin several times with a fork. Bake for 1 hour, until potatoes are easily pierced with a knife. They must be thoroughly cooked for this recipe.
Remove potatoes from oven and allow to cool slightly. Reduce the temperature in the oven to 350°F. Using a sharp knife, slice off potato tops. Scoop out the inside of potatoes, keeping shells intact. Place the pulp in a large bowl. Set the shells aside for the moment.
Mash the potato pulp until you have mashed potatoes. Add butter, ¾ cup cheddar cheese, sour cream, chives, salt, and pepper. Spoon the mashed potatoes back into the potato shells, packing it in and allow it to overflow the shells a bit. Use all the filling you have.
Place potatoes on a baking sheet. Top with remaining cheddar cheese and dried parsley. Return to oven until cheese is melted and potatoes are heated through, about 15 minutes.
This recipe makes 4 potatoes. You can prepare these the day before you need them, if you like. Simply don't bake them for the second time. Place in the fridge overnight until you're ready to bake. You'll need to increase the baking time to about 30 minutes.
Risotto is delicious and easy to make. This version uses hot pepper flake and mozzarella cheese to make something smooth and tasty. And it only takes about 25 minutes to prepare. Make a slightly larger batch and you can serve it as a main course.
You can use other types of rice, if you like. A short grained rice like Arborio rice works well, but other rice will also produce a delicious meal. The texture will be slightly different, but that's not always a bad thing.
Ingredients
¼ cup butter
1 small onion, finely chopped
2 crushed garlic cloves
1½ cups Arborio rice
2 cups vegetable broth
2½ cups water
½ cup mozzarella cheese, grated or shredded
½ tsp dried hot pepper flakes
¼ tsp cayenne pepper
¼ tsp black pepper
1 tsp sea salt
Preparation
Before you begin, place the water and the vegetable broth in a saucepan and warm it over low heat on the stove. This will keep it warm so you're not adding cold liquid to a warm pan later.
Melt the butter in a large pan over medium-high heat. Add onion and garlic, cooking until onion is translucent, about 3 minutes. Add rice and toss to coat the grains in butter. Using a ladle, add about 1 cup of liquid from the saucepan to the rice, stirring almost constantly. When the liquid has been almost absorbed, add another scoop of liquid, still using the ladle. Continue adding liquid when needed until you've used all the liquid. Make sure to stir constantly.
By now, the rice should be soft and almost creamy. When you add the final scoop of liquid, add all remaining ingredients to the rice and remove it from the heat. Stir well until cheese is melted and seasoning is well distributed.
Serve immediately. Leftover risotto can be refrigerated. To reheat, throw in a pan over medium-high heat and add ¼ cup of water. Stir constantly until risotto is hot.
Though it sounds fancy and even a little complicated, Chicken Souvlaki is anything but. You can whip up this recipe in less than 2 hours, impressing friends and family alike. You'll need wooden skewers and a shallow dish, and spices you probably have in your cabinet.
Whatever you do, don't marinade the chicken for too long. No more than 2 hours, preferably about 1 hour. The lemon juice in the marinade can make the chicken tough and unappealing otherwise.
Ingredients
4 chicken breasts, boneless and skinless
2 tbsp lemon juice
3 tbsp olive oil
1 tsp paprika
1 tsp dried oregano
1 tsp dried mint
1 tsp garlic powder
1 tsp sea salt
¼ tsp black pepper
1 tsp red pepper flakes (optional)
Preparation
Cut the chicken into cubes that are about 1 inch wide. They don't have to be perfect cubes, but they should all be roughly the same size so they cook evenly. Thread these chicken chunks onto the wooden skewers. Place as many on the skewer as you can comfortably fit. Don't crowd the chicken, but it's okay if they touch. Just don't squish them on.
Place all ingredients, other than the chicken, in a shallow dish and mix well to create your marinade. Add chicken skewers, turning to coat. Place in the fridge for 1 hour, turning every 15 minutes or so.
Remove chicken from the marinade. These skewers can be cooked in the oven, on a skillet, or on the grill. If you're using the oven, heat to 450°F. Bake for 12 to 15 minutes, until chicken is cooked through and outside is slightly crisp.
If you're using a skillet, heat skillet over medium-high heat. Add a little oil (a very little) and cook for 16 minutes, turning every 4 minutes so all 4 sides of the skewer is cooked. Check to make sure chicken is cooked through. If it's not, place chicken back in skillet for a further 4 minutes.
My favorite of preparation is on the grill. The flame of the grill gives it just a little extra flavor. This method is also one of the easiest. Heat to grill to medium-high and grill 10 minutes, turning halfway through. You can use the marinade to baste a bit at the beginning, if you like, though it's not necessary.
Regardless of how you prepare the Chicken Souvlaki, serve it warm. You can take it off the skewers and use it in salads or gyros, or you can leave it on the skewers and dip in yogurt sauce or cucumber relish. Or, like me, you can eat it just as it is. It's certainly delicious enough.
This simple recipe will impress every guest you'll ever have. It can be used as a side dish, but you can also serve it as an appetizer. You can set it out and people can pull one potato at a time as an appetizer, or you can use a serving spoon and have your guests scoop out a portion. It's really up to you.
This recipe lends itself well to customization. Try using taco seasoning instead of paprika and garlic. Or add sour cream to the sauce for a little kick. Maybe even use cayenne on the potatoes and red pepper flakes in the sauce if you like things spicy. My kids love a pizza version, where I use more tomato sauce than the recipe calls for and we sprinkle pepperoni on the top. It's really up to you.
Ingredients
6 large russet potatoes
3 tbsp oil
1 tsp paprika
1 tsp garlic powder
1 tsp sea salt
½ cup butter
⅓ cup all purpose flour
1½ cup milk
2 tbsp tomato sauce
2 cups cheddar cheese, grated
parsley (optional)
Preparation
Heat oven to 425°F. Peel potatoes and cut them into wedges. Cut each wedge in half so you have a flat end to stand it up. This will help in arranging the wedges later. Toss wedges with oil, paprika, garlic, and salt. Spray a large, shallow casserole dish with cooking spray to prevent sticking. Place the wedges in the dish and bake for 30 minutes.
Remove the wedges from the casserole dish and drain on paper towels. Do not discard the casserole dish or the remaining oil mixture that will be in the bottom of the dish. Lower the temperature of the oven to 375°F.
In a small saucepan melt butter over medium heat. Add flour and mix well, then add milk. Keep stirring the prevent the milk from burning. Add tomato sauce and blend. When the milk is heated, add 1 cup of cheddar cheese. Keep stirring as the cheese melted. Cook sauce until thickened slightly, about 5 minutes, stirring constantly. Remove sauce from heat.
While the sauce is cooling slightly, Sprinkle ½ cup of cheddar cheese on the bottom of the casserole dish. Take the wedges and arrange them in the casserole dish, standing them upright on their flat bottoms. You want the points sticking upwards. They will be crowded, which is the point. You don't want too much space between the potatoes, so really pack them in there.
Pour the sauce over the potatoes. Fill the casserole dish almost to the top. Sprinkle the potatoes with remaining cheese, then top with parsley, if desired. Bake for 15 minutes, until the cheese sauce is bubbling. Switch the oven to broil for 5 minutes to brown the sauce and the tips of the potatoes. Cool just slightly before serving.
This will serve up to 6 people as a side dish, or quick a few more as an appetizer. Keep leftovers for up to 2 days in the fridge.
Rice is great. It's delicious and versatile, lending itself well toward a Teriyaki Risotto. I've used a teriyaki sauce that I'd previously made in this recipe. You can make your own sauce, or you can buy a small jar of teriyaki sauce. Either way works well enough.
Ingredients
2 tbsp olive oil
1 chicken breast, skinless and boneless
1 cup chicken stock
1 cup water
2 shallots, finely chopped
2 garlic cloves, minced
1 cup Arborio rice
1 tsp sea salt
1 tsp black pepper
4 tbsp teriyaki sauce
1 cup frozen peas
2 tbsp parmesan cheese
2 tbsp mozzarella cheese
2 tbsp butter
1 tbsp sesame seeds
Preparation
In a small saucepan, combine water and chicken stock. Heat over very low heat. You only need to keep the liquid at a bare simmer, just enough so it isn't cold.
Heat olive oil in a skillet over medium-high heat. Add chicken breast, cooking until cooked through, about 7 to 10 minutes per side. Remove chicken and drain on paper towels. Add shallots and garlic cloves to the skillet. Sauté for 2 minutes. Add rice and toss to coat.
Using a large ladle, add some of the liquid from the saucepan one scoop at a time. Stir almost constantly, adding more liquid as the liquid is absorbed by the rice. Keep stirring as you add the salt, pepper, and teriyaki sauce. Chop the chicken breast during this time. When you add the very last of your liquid, stir in the frozen peas and the chopped chicken. Stir as the last of the liquid is absorbed. Remove from heat.
Add the cheeses and the butter and stir until both are melted. Sprinkle with sesame seeds. Serve immediately.
This recipe serves 4 if it's used as a side dish. 2 if it's used as a main dish.
The yellows and greens of this tasty rice dish are vibrant and fun. This version is made with chicken, but you can make it with Italian sausage, pork, or even shrimp if you like. Tofu also works, or you can leave out the protein altogether. Just change the broth you use to match the protein you've chosen.
To keep your water and chicken broth warm while you're making the risotto, consider using a small saucepan set on simmer on the stove. Very low heat is best. You can put the chicken broth and water in the same saucepan if you like. They'll both be used at the same time anyway.
Ingredients
2 tbsp olive oil
2 small chicken breasts, boneless and skinless
2 cloves garlic, minced
1 medium onion, minced
1 cup Arborio rice, uncooked
1 tsp turmeric or saffron
2 cups chicken broth, warm
1 cup water, warm
¼ tsp red pepper flakes
¼ cup fresh cilantro, chopped
1 tsp salt
½ cup green peas, frozen
2 tbsp butter
Preparation
Heat the oil in a skillet over medium heat. Add chicken and cook for several minutes on each side, until chicken is cooked through and well seared on both sides. Remove chicken from pan and place on paper towels to drain. Do not wipe pan or remove the pan from the heat.
Add garlic and onion to the pan. Sauté lightly for 2 or 3 minutes, until onion is translucent. Add rice to the pan and toss to coat in oil mixture. Add turmeric. Add ½ cup broth and ¼ cup water, increasing heat to medium-high. Allow the liquid to be absorbed by the rice, stirring almost constantly, before adding another ½ cup broth and ¼ cup water. Continue adding broth and water in these proportions until all liquid has been absorbed and rice is fluffy and soft.
While you're adding liquid, chop the cooked chicken. Stir in the chicken, pepper flakes, cilantro, and salt. Add green peas and stir gently. All of these ingredients should be added to the risotto before you've added the last of the liquid. The flavors will combine better.
Right before you remove the risotto from the heat, stir in butter. Serve immediately.
This recipe makes enough risotto for 4 when used as a side dish. If you're using it as an entire meal, this recipe only serves 2.
For a slightly Mediterranean flair, try potatoes made with mint leaves. Fresh mint is best for this recipe, but if you can't find fresh or you have dried mint in your pantry, it will work almost as well.
This recipe is designed for new potatoes, but you can make it with any potato. If you opt to use larger potatoes, just cube them and cook as directed. They'll taste just as good.
Ingredients
1½ pounds new potatoes
2 tsp garlic powder
1 tsp dried oregano
1 tbsp fresh mint, chopped, or 1 tsp dried mint
2 tbsp fresh parsley
1 tsp salt
3 tbsp vegetable oil
Preparation
Preheat oven to 425°F. Cut new potatoes into quarters. If using very small new potatoes, consider only cutting them in half. Place cut potatoes in a large bowl. Add all other ingredients to the bowl. Toss until potatoes are well coated in herbs and oil. If you think you need a little more herb, add a little extra mint or oregano.
Spread potatoes in a shallow pan. Try to keep them in a single layer so they bake evenly. Bake potatoes for 20 minutes, then stir them gently. Return potatoes to the oven for a further 20 minutes. Serve hot.
Risotto is delicious and fun to make. This version is a little different, a little less Italian, because it uses cheddar cheese. Use a sharp or old cheddar cheese for added punch. Also try adding a little sage if you're looking for something more adventuresome.
Cheddar Dill Risotto can be made with chicken, beef, or tofu. The picture here is one made with chicken, but the choice is entirely yours. You can even leave out the protein all together. But pay attention to the stock you're using. It should match the protein. Use chicken stock if you're using chicken. Beef stock if you're using beef. Tofu or no protein at all? Go with a vegetable stock. The flavors blend better.
Ingredients
4 tbsp butter
2 cups Arborio or other similar rice
5-6 cups chicken, beef, or vegetable stock, warm
4 tbsp dried dill
2 tsp salt
1 tsp black pepper
1 cup sharp cheddar cheese, shredded
1 cup chicken, beef, or tofu, chopped (optional)
Preparation
Melt butter in a skillet over medium-high heat. Add rice and toss to coat. When rice is coated in butter, add stock 1 cup at a time. The stock should be warm when added, so have the stock in a pot, slowly simmering. Use a ladle to scoop the stock from the pot to the skillet.
Wait for 1 cup of stock to be absorbed before adding another cup. Keep the risotto moving, stirring almost constantly. This helps to break down the rice a little and gives you creamy texture. When you've added the 3rd cup of stock, add the dill, salt, and pepper. Keep adding stock until your risotto is fluffy and soft. It should not be crunchy at all. You may end up adding all 6 cups of stock. You may not.
Remove risotto from the heat and immediately add cheese and chicken. Fold in gently, allowing the cheese to melt. Mix well, but gently, until chicken and cheese are well distributed. Serve immediately.
Potatoes are delicious and a wonderful compliment to any dinner. This version uses new potatoes, but you can use any potatoes you happen to have in your pantry. If you're using potatoes larger than new potatoes, peel and cube them for much the same effect.
It may seem like a lot of butter, but you'll be pouring it over a large bowl full of potatoes. It's not much butter for a serving of 4.
Ingredients
2 pounds new potatoes, cut in half
1 large sweet potato, cubed (optional)
¼ cup of butter, melted
¼ cup parmesan cheese
1 tsp garlic powder
1 tsp dried thyme
1 tsp dried basil
1 tsp dried oregano
1 tbsp dried rosemary
Preparation
Heat oven to 425°F. Place potatoes in a large bowl. Pour melted button ton top. Add parmesan and herbs. Stir until all herbs are even distributed. Pour potatoes into a large baking dish that has been sprayed with baking spray.
Bake for at least an hour, a little longer if you've added sweet potato. Stir occasionally, about every 20 minutes. Check to make sure potatoes are cooked through by inserted a fork into the larger ones. It should slide through the potato with ease. Potatoes are done when a fork pierces them easily and they are slightly browned in color.
Remove from oven and transfer to a serving dish. Drizzle with any oil left in the pan. Serve immediately.
Potatoes are delicious. These are made tender by boiling in chicken broth, and slightly crisp by pan frying, all in the same pan. Less dishes, tasty result. Who could ask for more?
Use a large skillet for these potatoes. You don't want a huge mound of potatoes in your pan or they won't cook evenly. If you don't have a large skillet, you might want to cook these in 2 or even 3 batches.
Ingredients
2 pounds potatoes, any type
2 tbsp oil
1 medium onion, finely chopped
1 clove of garlic, finely chopped
1 cup chicken broth
4 tbsp butter
2 tsp salt
1 tsp black pepper
2 tbsp dried parsley
Preparation
Peel and cube all potatoes, then place in a large bowl of water. This will keep them from turning black while you get the skillet prepared. Heat the skillet over medium-high heat. Add garlic, oil, and onion. Sauté garlic and onion until tender, about 5 minutes. Add the broth and mix well. Allow the broth to come to a boil.
Add potatoes to the boiling broth. The broth will momentarily stop boiling. Allow it to return to a boil, then reduce heat to a simmer. Cover and simmer for about 10 minutes. Potatoes should be tender.
Uncover the potatoes and add butter, salt, and pepper. Allow potatoes to cook until most of the liquid is evaporated and the potatoes are slightly browned. If you want them to brown a little more, you can leave them in the pan a little longer.
Transfer potatoes to a serving dish. Sprinkle with parsley and serve immediately.
Everyone loves potatoes. Everyone loves Dijon mustard. So it makes sense that we can combine the two into a delicious side dish. Dijon Potato Wedges don't take a lot of prep time, but they will take 45 to 60 minutes to cook, so plan accordingly.
Ingredients
1 pound potatoes (about 8 medium-sized potatoes)
1 tbsp Dijon mustard
2 tbsp oil
1½ tsp paprika
½ tsp cumin
½ tsp garlic powder
½ tsp salt
Preparation
Peel potatoes and slice into wedges. If you're not partial to wedges, you can cut them into cubes instead. You can even use small new potatoes and cut them in half. It doesn't matter that much. But if you're not using new potatoes, you should definitely peel the potatoes. Place cut potatoes into a large bowl.
Heat oven to 425°F. Spray a shallow baking dish with cooking spray to prevent sticking. While the oven is heating, add all other ingredients to the bowl of potatoes and toss to coat well. Make sure all potatoes are coated, then place in baking dish. Potatoes that are in a single or very thin layer will cook faster and more evenly than a thicker layer.
Bake for 25 minutes, then turn and bake for 20 minutes more. At this point, check your potatoes. A fork should slide into the largest part of the biggest potato wedge with ease. If it doesn't, return your potatoes to the oven for another 10 minutes. Keep checking until the potatoes are cooked throughout. the longer they bake, the crispier they get.
Serve immediately.
As an alternative to baking, you can pan fry your potatoes. Do this only for smaller portions, as larger portions will take forever in a skillet.
Risotto is one of those things that shows up in high end restaurants with great frequency. It sounds complicated, but it's relatively easy to make at home. The trick to risotto is to pay attention. You have to stir it, and you have to add liquid when the rice needs more.
The type of rice also matters. Though technically you can make risotto with any rice you like, medium-grained rice like Arborio work best. Shorter grains lead to a creamier risotto and longer grains give you a firmer risotto, so it's all about preference.
Risotto lends itself to experimentation. Try different cheeses, add different proteins, or really add anything you like. Risotto is one of those things that is never wrong as long as you like the flavors you've added. In this version, I've used parmesan and peas to create a light and creamy flavor.
Ingredients
4 cups chicken broth
3 tbsp. butter
¾ cup onion, finely chopped
1½ cups Arborio or other medium-grain rice
½ cup warm water
1 cup cooked chicken, chopped
1 cup peas, frozen
½ parmesan cheese, grated
½ tsp salt
¼ tsp black pepper
3 more tbsp butter
Preparation
When making risotto, you need warm broth. Place the broth in a medium saucepan and simmer. Cover and keep it simmering over low heat so it's hot when you need it. And you will need it. Frequently.
In a large saucepan, melt the butter over medium heat. Add the onion and sauté, but only until the onion is translucent. A little browning is okay, but not too much. Add dry rice to the pan and toss to coat in onion and butter. Add the water and stir constantly until the water is almost completely absorbed, about 2 or 3 minutes.
Start adding chicken broth to the risotto, ¼ cup at a time. Use a ladle so you don't add too much. Keep stirring, allowing each addition of the broth to be absorbed before adding more. Don't overwhelm the rice with liquid, and keep stirring. Stirring helps break down the rice, giving the risotto a creamy texture.
Continue this process for about 20 minutes, or until the rice is tender and no longer crunchy. Add chicken and peas, stir for another minute, then remove from heat. Add cheese, salt, and pepper and stir again. Add the final 3 tbsp of butter and stir until fully incorporated.
Transfer risotto to a serving bowl and serve immediately.
