It’s time to ditch your old snack recipes last year and try on new amazing and healthy snacks this YEAR. Check out this list of new snack recipes.
Quick Bread Recipes
You’ll be surprised to know how easy you can enjoy a slice of your own homemade bread in just an hour.
The major difference between the ordinary bread and our “quick bread” is just a matter of yeasts.
Quick bread is a little combination of dry ingredients (flour, sweetener, baking soda and powder) and wet ingredients (oil, butter, milk or eggs).
You can also mix in vegetables, herbs, cheese, or add fruits, nuts, spices, and chocolate chips.
HERE’S HOW TO MAKE A QUICK BREAD
Note: The given example is a Jalapeño Cheddar Cornbread. Some ingredients may vary depending on your preferred fruits.
With a spoon, stir and fluff up the flour to aerate, then scoop flour into a measuring cup until full. With the dull edge of a knife, level off the flour.
This step ensures your baked goods are well aerated, simply scooping measuring cup into flour can yield an extra ounce of flour per cup, which results in dense bread.
In a large bowl, whisk flour, cornmeal, cane juice, baking powder, baking soda, and salt. For a well in the center of mixture.
The well acts as a bowl to hold liquid ingredients, making it easier to fold them evenly into the batter without over-mixing.
In a medium bowl, whisk egg and milk. Pour into well of flour mixture.
With a rubber spatula, fold milk mixture into flour mixture. Fold in jalapeño, corn, and cheddar until just combined.
The batter should be lumpy, not smooth, do not over-mix.
Transfer batter to a loaf pan, smoothing the top.
Bake until lightly browned and a toothpick comes out clean when inserted in center of the loaf after 50 – 55 minutes.
Let loaf cool for 5 minutes. Remove the pan and transfer to a wire rack to avoid the loaf become soggy.
*To freeze, tightly wrap cooled load in a plastic wrap and place in a freezer bag.
QUICK BREAD COMBOS
Using the basic formula in the Jalapeño
Cheddar Cornbread recipe, swap out the cornmeal for an additional cup of white whole-wheat flour and swap in your favorite ingredients.
Check out this other variety of homemade quick bread.
Add 1 tsp ground cinnamon to flour mixture and stir in 1 ripe mashed banana and 1 cup diced strawberries in place of Jalapeño, corn and cheese.
Add 1 tbsp finely grated lemon zest to flour mixture and stir in 2 tbsp fresh lemon juice and 1 cup blueberries in place of Jalapeño, corn and cheese.
CARROT RAISIN PECAN
Add 1 tsp ground cinnamon to flour mixture and stir in 1 cup shredded carrots, ½ cup coarsely chopped pecans and ¼ cup raisins in place of Jalapeño, corn and cheese.
Add 1 tsp ground nutmeg to flour mixture and stir in 1 ½ cups shredded zucchini and ½ cup coarsely chopped walnuts in place of Jalapeño, corn and cheese.
CRUNCH TIME WITH TACOS
You can also try these fresh filings in tacos or for a new twist on crispy tostadas.
HOW TO MAKE TOSTADAS
For crispy tostadas, brush corn tortillas with canola oil. Place on baking jeets and bake at 425° F until crisp, about 8 minutes (flip halfway through).
Transfer to a paper towel-lined wire rack (they will harden as they cool).
Chili Chicken Tostadas with Radishes, Avocado, and Jalapeño
In a medium bowl, whisk together 2 tbsp olive oil and 1 tbsp fresh lime juice. Stir in 1 tsp hot paprika, ½ tsp each ground cumin and chili powder and ¼ tsp salt.
Add 3 ½ cups shredded rotisserie chicken and toss to combine. Top 8 tostadas with the chili chicken, sliced radishes, jalapeño and avocado.
Refried bean tostadas with pico de gallo
In a medium bowl, tosa together 4 plum tomatoes (cut into ¼ inches), 1 small jalapeño (finely chopped), ½ small red onion (finely chopped), 2 tbsp fresh lime juice and ¼ tsp each salt and pepper. Fold in ¼ cup fresh cilantro (chopped).
Top 8 tostadas with a 15-oz can refried beans (warmed), shredded romaine lettuce and the pico de gallo.
ZESTY SHRIMP WITH CABBAGE & CORN SLAW
In a medium bowl, whisk together 2 tbsp fresh lemon and orange juices, 1 tsp honey and ½ tsp each salt and pepper.
Add ¼ small dead purple cabbage (cored and shredded; about 2 cups) and ¼ cups fresh corn kernels (about ½ ear) and toss to coat.
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Season 1 lb medium peeled and deveined shrimp (cut in thirds) with ¾ tsp ancho chili powder, ½ tsp ground coriander and ½ tsp salt.
Add the shrimp to the skillet and cook, tossing occasionally, until opaque throughout, about 3 minutes. Top 8 tostadas with the shrimp mixture and cabbage and corn slaw.
ROASTED PORK TENDERLOIN TACOS
Preheat oven to 425°F. Sprinkle pork with pepper and salt then heat a large ovenproof skillet over medium-high heat. Add oil to pan, swirl to coat.
Add pork, cook for 5 minutes then place pan in oven. Bake at 425°F for 8 minutes, let stand for 5 minutes. Cut crosswise into 16 slices.
Combine pork and mojo marinade to a medium bowl, toss to coat pork.
Combine vinegar, 3 tbsp water, and sugar in a small saucepan then bring to a boil. Remove from heat, add onion then let stand for 10 minutes and drain.
Working with 1 tortilla at a time, toast in a pan or over the flame of a gas burner until tender and blackened in spots.
Arrange 2 pork slices in each tortilla, top with about 2 tablespoons onion, 2 jalapeño slices, 2 avocado wedges and 1 ½ teaspoons crema.
SMOKY TILAPIA TACOS
Preheat broiler to high. Combine first 4 ingredients and ¼ teaspoon salt. Brush fillets with oil, and sprinkle with spice mixture. Place fillets on a baking sheet.
Then, broil 6 minutes or until fish flakes easily when tested with fork.
Combine remaining ⅛ teaspoon salt, cilantro, chili, and avocado in a bowl then lightly mash with a fork.
Next, you can heat tortillas on a grill pan coated with cooking spray 20 seconds on each side. Then, divide avocado mixture and fish among tortillas. Lastly, serve with lime wedges.