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The Best Blueberry Pancake and Fried Chicken Recipe

Chicken and waffles might be a great combination but have you tried blueberry pancakes and fried chicken? Well, say hello to your new favorite brunch special. This irresistible recipe combines the classic sweetness of fluffy blueberry pancakes with the savory and crispy crunch of fried chicken for a taste sensation that’s simply out of this world. With the perfect balance of sweet and savory flavors, this recipe is perfect for any occasion, from a lazy weekend breakfast to a special brunch celebration. Whether you’re a seasoned cook or just starting out in the kitchen, this Blueberry Pancake and Fried Chicken recipe is a must-try that’s sure to become a new favorite in your household.

INGREDIENTS 

Fried Chicken

  • 1 pack of boneless skinless chicken thighs
  • 2 cups all-purpose flour
  • 1 tbsp salt
  • 2 tsp garlic powder
  • 1 tsp red pepper flakes
  • 1 tbsp chicken bouillon
  • 2 – 3 eggs
  • 1/4 C brown sugar

Blueberry Pancake

  • 2 C all-purpose flour
  • 1/4 C granulated sugar
  • 4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 3/4 C milk,
  • 1/4 C butter
  • 2 tsp pure vanilla extract
  • 1 large egg
  • Blueberries

INSTRUCTIONS 

  1. Seasoning chicken thighs with salt, chicken bouillon, red pepper flakes, and garlic powder.
  2. In a large bowl combine flour and brown sugar together.
  3. Dip the chicken (one at a time) into the eggs first and then flour mixture until both sides are completely coated. Shake off any excessive flour mix.
  4. Heat olive oil in a large deep skillet over medium-high heat and fry the chicken a few pieces at a time. Fry the chicken on both sides until it’s golden on both sides and has cooked through.
  5. Transfer the chicken to a baking sheet pan and bake at 350°F for 10 minutes.
  6. Time to make your pancake mix while the chicken’s in the oven. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt together. 
  7. In a separate bowl, mix the milk, cooled melted butter, vanilla, and egg together. Whisk the wet mixture together.
  8. Slowly pour the wet mixture into the dry mixture, fold together and add in blueberry. Continue to fold until it’s smooth.
  9. Slight grease a nonstick pan or griddle with melted butter and heat the pan over low-medium heat. Pour ¼ cup of the pancake batter onto the pan and spread out gently into a round shape with the back of your ladle or measuring cup.
  10. Cook the pancakes on both sides until golden. Repeat with the remaining batter.
  11. Serve up the pancakes with the fried chicken. Pour syrup over the finished dish and enjoy it.
  12. Make sure you hashtag #DinnerWithTayo, I would love to see your dish.

Jollof Rice That Will Spice Up Your Dinner Table

Bring the flavors of the West Africa directly to your kitchen. Let’s spice up your dinner routine by learning how to make jollof rice in easy steps. This Jollof rice recipe is packed with delicious traditional Nigerian flavors you’ll absolutely enjoy.

INGREDIENTS

  • 6 cups long grain rice
  • 3 large red bell peppers
  • 1-2 scotch bonnets
  • 1 can plum tomatoes
  • 1 medium sweet onion
  • 5 medium tomatos roma
  • 1 18 oz tomato paste
  • 3 vegetable Knorr cubes (or chicken or beef flavors) (2 teaspoons bouillon powder)
  • 1 medium red onion sliced, sliced
  • 2 tablespoons curry powder
  • 2 tablespoons dried thyme
  • 3 bay leaves
  • ½ cups vegetable oil
  • Salt to taste
  • 2 ½ cup vegetable broth (You can also use chicken/beef broth)
  • 1 C Water
  • 2 tablespoons Butter

INSTRUCTIONS

  • First, Blend the bell peppers, plum tomatoes, scotch bonnet, and onion.
  • In a large pot over medium high heat, add oil, let this heat up. Then add half of the sliced red onions and sautee until they are fragrant and translucent. 
  • Next, add tomato paste and fry for 8-10 minutes. Add in the blended peppers, curry powder, dried thyme, vegetable bouillon cubes, bay leaves, and salt. Fry till it is dark red and no longer raw. It will be reduced in quantity, thick and the oil will float to the top of the sauce. The is fine and this process takes about 10 – 15 minutes. 
  • Then add the vegetable broth, and water. Gentle stir in the washed rice. Cover the pot first with aluminum foil followed by the pot lid. Cook the rice on low heat till it’s almost tender. This will take about 25 minutes but periodically check the rice and stir if needed. You might want to add water if it’s extremely dry in that 25 minute time frame.
  • Add the remaining sliced red onion, salad tomato, and butter. Cover the pot and continue to steam the rice till it’s tender. If you want the authentic party jollof taste, cook on high heat for the first 25 minutes, reduce heat and let rice absolve the Smokey flavor generated from the Burnt to rice. 
  • Stir the rice and take it off the heat. Serve and enjoy!
  • Make sure you hashtag #DinnerWithTayo, I would love to see your dish.

Vegan Stuffed Bell Peppers: A Meal That Everyone Will Love

Vegan Stuffed Bell Peppers are a delicious and healthy meal option that’s perfect for any occasion. Packed with protein and fiber, this recipe is both filling and satisfying, making it a great option for a quick and easy dinner. The stuffed peppers are made with a savory filling of quinoa, black beans, and vegetables, which are then baked to perfection in a juicy bell pepper. This dish is not only nutritious but also versatile, as you can customize the filling to suit your taste preferences. Whether you’re a vegan or just looking for a healthy and flavorful meal, give these Vegan Stuffed Bell Peppers a try and enjoy a delicious and hearty dinner tonight.

INGREDIENTS

  • ½ C uncooked rice
  • 2 tbsp. extra-virgin olive oil, plus more for drizzling
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 pack plant based chick’n (I used Darling chick’n, cut into small pieces)
  • 10 grape tomatoes (each cut in half)
  • 1 ½ tsp. dried oregano
  • 2 tsp vegetable bouillon
  • 1 tsp brown sugar
  • Red pepper flake
  • 4-6 bell peppers, tops and cores removed
  • Fresh basil chopped
  • Sweet onions, diced
  • Pinch of salt
  • micro-greens for garnish

INSTRUCTION

  1. Preheat oven to 400°.
  2. In a small saucepan, prepare rice according to package instructions.
  3. In a large skillet over medium heat, heat oil. Cook onion until soft, about 5 minutes. Stir in grape tomatoes and garlic and cook until fragrant, about 1 minute more. Add plant based chick’n and cook, for about 6 minutes.
  4. Stir in cooked rice and season with oregano, vegetable bouillon, and pepper. Mix and cook on low heat for 2 minutes. When ready, cover the skillet and set aside.
  5. In a small bowl, mix together oil, brown sugar, vegetable bouillon, red pepper flakes.
  6. Place peppers cut side-up in a baking dish and brush with oil mixture. Spoon chick’n mixture into each pepper and bake for 30-35 minutes, until peppers are tender.
  7. Remove from the oven, let this cool down, then garnish with micro-greens before serving.
  8. Make sure you hashtag #DinnerWithTayo, I would love to see your dish.

Easy to Bake Pumpkin Scones

It’s that time of the year when pumpkin everything is in style. These easy to bake pumpkin scones topped with a decadent maple glaze are perfect with a hot cup of coffee on a crisp Fall morning or cozy afternoons. Made with pumpkin puree and warm spices like cinnamon and nutmeg, these scones are packed with autumn flavors. The dough comes together easily with just a few simple ingredients, and the scones are ready to bake in no time. Once they’re out of the oven, the scones are tender, flaky, and just the right amount of sweet. Whether you enjoy them with a cup of coffee or as a quick breakfast on the go, these Easy to Bake Pumpkin Scones are sure to become a fall favorite.

INGREDIENTS

  • 2 cups all-purpose flour
  • ¼ C sugar
  • 2 tsp baking powder
  • 2 tsp pumpkin pie spice
  • 1 tsp vanilla
  • pinch of salt
  • 6 Tbsp hardened coconut oil (or vegan butter/margarine)
  • 3/4 C pumpkin puree
  • 1/3 C unsweetened almond milk 

Maple Glaze

  • 1 C organic powdered sugar
  • 2 tsp pure maple syrup
  • 1 Tbsp unsweetened almond milk

INSTRUCTIONS

  1. Glaze: In a small/medium bowl, add the powdered sugar, maple syrup and non-dairy milk, mix well and set aside. Glaze should be thick. If glaze is thin, place in the refrigerator to chill and thicken.
  2. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper, and lightly grease with oil.
  3. In a medium size bowl, mix the flour, baking powder, sugar, pumpkin spice and salt, blend well. Add the coconut oil, and using either a pastry blender or mixing spoon, mix well. Then add the pumpkin puree, vanilla, and milk to the mixture, stir to form a dough. Using your hands, knead the dough into an even ball.
  4. Transfer the dough to a lightly floured surface. Lightly flour the top of the dough and pat into a circle, (see picture above – roughly about 1 inch high 8 inch wide). Using a knife, gently divide the dough into 6 – 8 slices.
  5. Place the scones on the baking sheet. Place in the oven and bake for about 18 minutes, until lightly golden along the edges. Let cool a bit before transferring to a cooling rack.
  6. Once your scones are cooled, drizzle the glaze in a zig zag across the top of each scone. Let the glaze set before serving. Enjoy.
  7. Make sure you hashtag #DinnerWithTayo, I would love to see your dish.

Make Spicy Vegan Chick’n Dumplings That Will Blow Your Mind

This Spicy Vegan Chick’n Dumplings are a delicious and comforting dish that’s perfect for cold winter days. This vegan version of classic chicken and dumplings features tender chunks of plant-based chick’n, cooked with onions, carrots, and celery in a flavorful sauce. The addition of spicy seasoning, such as paprika or cayenne pepper, adds a kick of heat to the dish, making it a warming and satisfying meal. The dumplings are soft and fluffy, and perfectly complement the savory filling. This recipe is not only delicious, but also healthy and easy to make, as it requires simple ingredients and minimal preparation time. So, whether you’re a vegan or simply looking for a delicious and hearty meal, give these Spicy Vegan Chick’n Dumplings a try and enjoy a bowl of comforting goodness.

INGREDIENTS

  • 1 cup cabbage or coleslaw of choice (I used a prepackaged shredded blend with carrots)
  • ½ cup Darling planted based Chick’n chopped
  • ⅓ cup scallions thinly sliced
  • ½ tbsp siracha
  • 3 cloves garlic, minced
  • 1 tsp ginger
  • 2 tsp soy sauce 
  • 2 tsp toasted sesame oil 
  • salt and red pepper flakes to taste
  • 2 tbsp oil
  • ¼ cup water
  • 1 packet dumpling wrappers

Sauce:

  • ½ cup soy sauce
  • ¼ cup rice vinegar
  • 1 tsp sesame oil
  • ½ tsp ginger, minced (or a pinch)
  • 2 cloves garlic, minced
  • 1 tbsp hot chili sauce
  • Kosher salt (a pinch if needed -taste before adding this)

INSTRUCTIONS

  1. Heat sesame oil in a large saute pan over medium heat.
  2. Add carrots and cabbage, along with a large pinch of salt and pepper.
  3. Cook, stirring frequently, for 6-8 minutes or until the liquid from the veggies has been released and begins to evaporate. 
  4. Add green onion, chick’n, garlic, ginger, sriracha, and soy sauce along with a pinch of salt and pepper. 
  5. Cook for an additional minute. Then transfer the filling to a bowl and pop it in the fridge for about 10 minutes to cool completely. 
  6. While the filling is cooling, combine dipping sauce ingredients and set aside.
  7. To assemble dumplings, wet the entire edge of the wrapper with water and add about a tablespoon of filling into the center of the wrapper.
  8. Fold the wrapper in half, creating a half-moon shape. Gently pat the bottom of the dumpling on the countertop to make sure it stands by itself.
  9. Continue with remaining filling until filling is finished or desired amount of dumplings are complete.
  10. Heat 3 tablespoons olive oil in a large saute pan over medium heat.
  11. Saute dumplings in a batch of 7-8 depending on how large your pan is.
  12. Cook dumplings for 2 minutes or until a dark golden-brown crust forms on the bottom of the dumplings.
  13.  Pour in ¼ cup of water, cover pan, and let the dumplings steam for 2-4 minutes or until the water has evaporated.
  14. Remove the lid and allow the dumplings to get crisp on the bottom again.
  15. Garnish with cilantro, green onion, and sesame seeds. Serve with dipping sauce and enjoy!
  16. Make sure you hashtag #DinnerWithTayo, I would love to see your dish.

Shrimp and Crab Étouffée: A Perfect Meal for a Special Occasion

This classic shrimp and crab Etouffee is a true southern dish that’s packed with all the rich flavors from one of my favorite cities, New Orleans. Your family and friends will absolutely love this delicious dish.

INGREDIENTS

  • 1 onion, chopped
  • 2 stalks celery, chopped
  • 1 teaspoon olive oil
  • 1/4 teaspoon granulated garlic
  • 2 1/2 cups chicken broth
  • 1/4 cup flour
  • 3 tablespoons lemon juice
  • 1/8 teaspoon Cayenne pepper, or to taste
  • 2 teaspoons Tabasco sauce (optional)
  • 2 lbs shrimp, peeled and deveined
  • 1 lb king crab legs or 1 lb lump crabmeat
  • 1/4 cup green onions, chopped
  • 1/4 cup fresh parsley
  • Cooked brown rice

INSTRUCTIONS

  1. Use kitchen shears to cut the shells. Remove the crab meat from the shell. Chop the crab meat into small pieces and set aside.
  2. In a large pot over medium heat, sauté onions and celery in olive oil until softened for about 10 minutes. Then mix in the garlic.
  3. In a separate bowl, combine the chicken broth and flour and whisk together until smooth. Add to the onion and celery mixture in the pot and bring to a boil. Reduce the heat and simmer until thickened, this should take about 20-30 minutes. If your sauce gets too thick, gradually pour in some more chicken broth and mix together.
  4. Add lemon juice, cayenne, Tabasco sauce, and shrimp and cook for about 5 minutes.
  5. Add crabmeat, green onions, and parsley and cook for an additional 5 minutes.
  6. Once it’s ready, serve over rice, or side of your choice and enjoy!
  7. Make sure you hashtag #DinnerWithTayo, I would love to see your dish.
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