Mother's Day Pineapple Upside Down Bundt Cake Share This Recipe!

Angela Latimer - Bake It With Love

Get ready to wow your guests with my delightful pineapple upside-down bundt cake! This gorgeous fruit dessert is not only quick and easy to make but also a guaranteed crowd-pleaser. Just gather a boxed cake mix from your pantry, along with brown sugar, butter, pineapple rings, and maraschino cherries, and you're on your way to creating one of my all-time favorites. This simple recipe makes baking an impressive treat a total breeze—let's dive in and enjoy!

A Twist On A Classic Cake Recipe Angela Latimer - Bake It With Love @copyright 2016-2016

My pineapple upside-down bundt cake is a beautiful presentation of a well-loved and popular fruit dessert that's quick and easy to make. Grab a boxed cake mix from the cabinet, some brown sugar, butter, pineapple rings, and maraschino cherries to make one of my all-time favorite desserts. This easy cake mix recipe makes whipping up an impressive dessert a snap!

1x recipe yields 12-16 cake slices.

Author | Angela Latimer

Servings: 12 servings Calories: 328kcal

Prep 10minutes minutes

Cooking 30minutes minutes

Cooling Time 30minutes minutes

Total Time 1hour hour 10minutes minutes

There's no need to wait for a special celebration to eat cake. This easy pineapple upside-down cake is the perfect dessert recipe for any day of the week

Unlike a frosted cake, which takes additional time to decorate after baking, pineapple upside-down cake is decorated while it bakes. The brown sugar butter sauce creates a glaze, and the pineapple rings and maraschino cherries provide a decorated cake right out of the oven!

Butter - I typically bake with salted butter, but salted or unsalted butter will work. *Omit the oil from the boxed instructions.

Light Brown Sugar - Light brown sugar adds a richer flavor to baked goods and helps retain moisture. It's part of the self-saucing wonder that upside-down cakes are known and loved for!

Pineapple Slices - Canned pineapple comes in many forms: crushed, tidbits, chunks, and slices. Pay close attention to make sure you get the slices.

Maraschino Cherries - Maraschino cherries are cherries that have been canned and sweetened. These are the same cherries you see in Shirley Temples and mixed cocktails, and they are commonly used in baking. One jar should be enough for the recipe.

Yellow Cake Mix - You can use any yellow cake mix from your grocery store. Betty Crocker, Pillsbury, and Duncan Hines are the most common brands (Jiffy, King Arthur Flour, and Krusteaz also offer yellow cake mix, as do several generic brands). All are wonderful!

Large Eggs - Large eggs are the most common size you purchase in the store.

Vanilla (optional) - Add a splash of vanilla extract to your cake batter if desired.

Dark brown sugar - If your store (and pantry) is out of light brown sugar, you can use dark brown sugar instead. Dark brown sugar is made with a bit more molasses, which adds a slightly richer taste.

Pineapple - A pineapple upside-down cake is identified by its use of sliced pineapple rounds. If your store is out of pineapple slices (or you accidentally get home with the wrong can), you can still make this cake; it just won't have the traditional look of the rounds. If needed, pineapple tidbits are your best substitution.

Cake Mix Options - The best cake mix flavor for any pineapple upside-down cake, in my opinion, is a simple yellow cake mix. You can use the Super Moist or Moist Supreme varieties, or even one that has pudding if you can find it.

A yellow cake is different than a white cake. A yellow cake mix tends to be a bit "sturdier" than a white cake.

A white cake is often a bit lighter and fluffier, so it does not hold up as well under the brown sugar butter sauce and pineapples in this bundt cake.

Yes, most definitely! While the sliced rounds are convenient, you can slice fresh pineapple and squeeze some juice to make the cake mix batter.

How To Make Pineapple Upside Down Bundt Cake

The pineapple juice in the can will be used later to prepare the cake batter, so drain it and set it aside; do not throw it out! When you get to step 3, use a fork to lift the pineapple slices out of the can, leaving the juice in the can until step 4.

This recipe yields one bundt cake, which is typically sliced to make 12-16 servings.

 Top Tip: Buttering & Flouring Your Bundt Pan

Take a tablespoon of softened butter and spread it around the pan, or spray it with non-stick cooking spray. Cover ALL of the inside of the pan, the bottom, the sides, and the little corners! Sprinkle enough flour over the butter to cover the bottom of the pan.

Hold the pan over the sink or trash can and "roll" it so the flour covers all four sides. Once it looks like flour has coated the entire pan, turn it over and tap the back of the pan to let the excess flour fall out. You want just a very thin layer of flour over the butter.

Preheat & Prepare Your Bundt Pan

Step 1: Prep. Preheat your oven to 350°F (175°C/Gas Mark 4) and coat your bundt pan with butter and flour (photo 1). *Flour offers a second layer between the butter and the cake mix, which helps keep the cake from absorbing the butter as it melts, which helps the butter to do its job and keep the cake from sticking.

Arrange The Topping

Pineapple upside-down bundt cake process photo 

1: Greasing the bundt cake pan with butter and flour.

Pineapple upside-down bundt cake process photo 2: 

Sprinkle the brown sugar over the melted butter.

Step 2: Melt butter. Pour the first ¼ cup of melted butter (½ cup total) into your bundt pan, then sprinkle 1 cup of packed light brown sugar over it (photo 2). Spread evenly over the bottom of the pan.

Pineapple upside-down bundt cake process photo 

3: Arrange the halved pineapple slices in the grooves of the bundt pan.

Step 3: Arrange the fruit. Remove all the pineapple slices from a 20-ounce can and slice them in half. Place the halves in the bottom of your bundt pan nestled into the ridges (photo 3).

Step 4: Add the cherries. Set a maraschino cherry (16-20 cherries, stems removed) between the slices (photo 4). Push the cherries gently into the brown sugar to firmly embed them.

Pineapple upside-down bundt cake process photo 4: Arrange the maraschino cherries between pineapple slices.

Mix The Cake Batter

Pineapple upside-down bundt cake process photo 

5: Add the pineapple juice, eggs, and remaining melted butter to the cake mix.

Step 5: Mix the cake batter. Combine the reserved pineapple juice with enough water to make 1 total cup of liquid (photo 5). In a large mixing bowl, mix the cake batter as directed on the box using the second ¼ cup of melted butter, the pineapple juice with water, and 3 large eggs (photo 6) plus optional 1-2 teaspoons of vanilla extract. 

*The cake box may call for oil, but replace it with the ¼ cup of melted butter ONLY.

Pineapple upside-down bundt cake process photo 6: Mix the cake batter until just combined.

Step 6: Transfer. Pour the mixed batter into your prepared bundt pan gently so that the pineapple slices remain upright (photo 7);

Pineapple upside-down bundt cake process photo 

7: Pour the batter into your prepared bundt pan gently and without smoothing.

Bake & Serve

Step 7: Bake. Place in the middle of your oven's center rack and bake at 350°F (175°C/Gas Mark 4) for 30-35 minutes, until an inserted cake tester, toothpick, or butter knife comes out clean. A fully baked cake should spring back when touched.

 Do not spread or smooth the cake batter (photo 8).

Pineapple upside-down bundt cake process photo 

9: Invert the cake over a plate for 5 minutes, then remove and serve.

Step 8: Remove and cool. Place a heat-safe plate or serving platter over the bottom of the bundt pan and invert the cake. Set aside for 5 minutes to allow the cake to release from the pan. *The pan will still be hot, so use two hot pads to hold the edges of the pan with the plate. Make sure you have a tight hold, then gently invert the bundt pan.

Step 9: Cool and serve. Remove the bundt pan (photo 9), then continue cooling for 25 minutes before serving warm or storing for later.

If you will be serving this the same day, bake it just before you begin preparing dinner. This way, it can cool while you are eating dinner, and your pineapple upside-down bundt cake will be just right to slice and serve when dinner is done. Enjoy!

Pineapple upside-down bundt cake slice on a white plate with more slices in the background and a cherry next to the slice.

💭 Angela's Pro Tips & Recipe Notes

You don't have to use a bundt pan. You can use two 8-inch or 9-inch square or round cake pans and bake for 22-27 minutes. As a sheet cake in a 9x13 rectangular pan for 21-26 minutes.

Modified temp & cooking times. Bake at 325°F (163°C/Gas Mark 3) for dark or non-stick pans.

Testing to see if the cake is done. Use a cake tester, toothpick, or butter knife to check if your cake is done. When baking in the bundt pan, insert the tester in the middle of one section. When you pull the tester out, it should be clean (no batter or crumbs on it). If it is not cooked all the way through, return to the oven for 3-5 more minutes and test again.

Avoid opening the oven door while the cake is baking. Opening the oven door while a cake is baking can cause a drop in oven temperature, causing the cake to fall (or sink) in the middle. Additionally, opening the oven door and releasing the heated air can extend the baking time.

 Storing

You can store this cake in the fridge for up to 3 days. It can dry out a bit each day, so it's best to eat as soon as possible. Make sure to store your bundt cake covered with plastic cling film, then place it in an airtight container.

Remove from the fridge about an hour before serving. Let your pineapple upside-down bundt cake sit on the counter until it comes to room temperature.

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📖 Recipe Card

Pineapple upside-down bundt cake served on a white plate. Pineapple Upside Down Bundt Cake

My pineapple upside-down bundt cake is a beautiful presentation of a well-loved and popular fruit dessert that's quick and easy to make. Grab a boxed cake mix from the cabinet, along with brown sugar, butter, pineapple rings, and maraschino cherries, to make one of my all-time favorite desserts. This easy cake mix recipe makes whipping up an impressive dessert a snap!

1x recipe yields 12-16 cake slices.

Author | Angela Latimer

Servings: 12 servings Calories: 328kcal

Prep 10minutes minutes

Cooking 30minutes minutes

Cooling Time 30minutes minutes

Total Time 1hour hour 10minutes minutes

Ingredients

▢½ cup butter (divided into 2 equal portions, each ¼ cup of melted butter)

▢1 cup light brown sugar (packed)

▢20 oz pineapple slices (drained, reserve the juice, cut slices in half)

▢20 maraschino cherries (stems removed)

▢15 oz yellow cake mix (do not use the boxed instructions/ingredients - see these ingredients ONLY)

▢3 large eggs (at room temperature)

▢water (enough to total 1 cup with pineapple juice)

▢1-2 teaspoon vanilla extract (optional)

(Note: 2x or 3x only changes the ingredient list)

**DO NOT USE THE OIL FROM THE CAKE MIX INSTRUCTIONS.**

Preheat & Prepare Your Bundt Pan

For the easy release of the bundt cake (it's a sticky cake!) you need to make sure that you generously coat the bundt pan, including inside all the ridges. Use non-stick baking spray if you like, but I always hand-coat with butter and flour for the best results.

Pineapple upside-down bundt cake process photo 1: Greasing the bundt cake pan with butter and flour.

Preheat the oven to 350°F (175°C/Gas Mark 4) after you coat your bundt pan.

Arrange The Topping

Pour the first ¼ cup of melted butter into your bundt pan, then sprinkle the 1 cup of light brown sugar over it. Spread evenly over the bottom of your bundt pan.

Pineapple upside-down bundt cake process photo 2: Sprinkle the brown sugar over the melted butter.

Arrange the halved 20 oz pineapple slices in the bottom of your bundt pan, nestled into the ridges.

Pineapple upside-down bundt cake process photo 3: Arrange the halved pineapple slices in the grooves of the bundt pan.

Place 20 maraschino cherries between the slices. Push the cherries gently into the brown sugar to firmly embed them.

Pineapple upside-down bundt cake process photo 4: Arrange the maraschino cherries between pineapple slices.

Mix The Cake Batter

Combine the reserved pineapple juice with enough water to make 1 total cup of liquid. Mix the 15 oz yellow cake mix as directed on the box using the second ¼ cup of ½ cup butter (*and omitting the oil from the boxed instructions), the pineapple juice with water, and the 3 large eggs plus optional 1-2 teaspoon vanilla extract.

Pineapple upside-down bundt cake process photo 5: Add the pineapple juice, eggs, and remaining melted butter to the cake mix.

Mix the cake batter until just combined. Do not over-mix.

Pineapple upside-down bundt cake process photo 6: Mix the cake batter until just combined.

Pour the mixed batter into your bundt pan gently so that the pineapple slices remain upright, do not spread.

Pineapple upside-down bundt cake process photo 7: Pour the batter into your prepared bundt pan gently and without smoothing.

Bake & Serve

Bake at 350°F (175°C/Gas Mark 4) for 30-35 minutes, until an inserted cake tester, toothpick, or butter knife comes out clean. A fully baked cake should spring back when touched.

Pineapple upside-down bundt cake process photo 8: Bake the cake.

Place a plate or serving platter over the bottom of the bundt pan, invert the cake, and set aside for 5 minutes to allow it to release from the pan.

Remove the bundt pan and continue cooling for 25 minutes, then serve warm or store for later.

Pineapple upside-down bundt cake process photo 9: Invert the cake over a plate for 5 minutes, then remove and serve.

Notes

You don't have to use a bundt pan. You can use two 8-inch or 9-inch square or round cake pans and bake for 22-27 minutes. As a sheet cake in a 9x13 rectangular pan for 21-26 minutes.

Modified temp & cooking times. Bake at 325°F (163°C/Gas Mark 3) for dark or non-stick pans.

Testing to see if the cake is done. Use a cake tester, toothpick, or butter knife to check if your cake is done. When baking in the bundt pan, insert the tester in the middle of one section. When you pull out the tester, it should be clean (no batter or crumbs on the tester). If it is not cooked all the way through, return to the oven for 3-5 more minutes and test again.

Avoid opening the oven door while the cake is baking. Opening the oven door while a cake is baking can cause a drop in oven temperature, causing the cake to fall (or sink) in the middle. Additionally, opening the oven door and releasing the heated air can extend the baking time.

Nutrition

Calories: 328kcal (16%) | Carbohydrates: 58g (19%) | Protein: 3g (6%) | Fat: 10g (15%) | Saturated Fat: 6g (38%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 67mg (22%) | Sodium: 349mg (15%) | Potassium: 121mg (3%) | Fiber: 1g (4%) | Sugar: 43g (48%) | Vitamin A: 331IU (7%) | Vitamin C: 4mg (5%) | Calcium: 111mg (11%) | Iron: 1mg (6%)

Sweet Potato Spoon Bread

 Sweet Potato Spoon Bread- I wanted to try something different with my sweet potatoes besides making a pie, so I'm trying this receipe a cross between cornbread and regular sweet potato bread. Of course, I'm substituting some ingredients and tweaking it for what I have in the cabinets and refrigerator. 

Credit: Food & Wine / Photo by Victor Protasio / 

Food Styling by Jennifer Wendorf / Prop Styling by Claire Spollen

Spoon bread, a cross between corn bread and soufflé, is a Southern classic. Robert Stehling likes to add cooked spinach or fresh corn and chopped and sautéed bacon or ham to his plain sweet potato version. Delicious, Quick Side Dishes

By Robert Stehling, Updated on November 21, 2019

Active Time: 30 mins

Total Time: 2 hrs 20 mins

Yield: 10 to 12

Ingredients

1 pound sweet potatoes

2 ¼ cups stone-ground yellow cornmeal

1 ½ tablespoons sugar

1 ½ teaspoons salt

1 ½ teaspoons baking soda

1 ½ tablespoons unsalted butter (at room temperature)

3 cups boiling water

1 ½ cups buttermilk

1 ½ tablespoons mild honey

¼ teaspoon ground cumin

¼ teaspoon freshly ground white pepper

⅛ teaspoon ground cloves

⅛ teaspoon cayenne pepper

5 large egg whites (at room temperature)

Directions

Preheat the oven to 375°. With a fork, pierce the sweet potatoes all over and set them directly on the oven rack. Bake the sweet potatoes for 1 hour, or until they are tender; let cool slightly. Slit the skins and scoop the potatoes into a large bowl. Mash until smooth. You should have 1 1/4 cups of mashed sweet potatoes. Increase the oven temperature to 425°.

Meanwhile, lightly butter a shallow 2-quart glass or ceramic baking dish and dust it with cornmeal, tapping out any excess. In another large bowl, whisk the cornmeal with the sugar, salt and baking soda. Melt the butter in the boiling water, then stir the butter-and-water mixture into the dry ingredients. Let cool slightly.

Using an electric mixer, beat the buttermilk, honey, cumin, white pepper, cloves, and cayenne into the mashed sweet potatoes until combined. At medium speed, beat in the cornmeal mixture.

In a clean stainless steel bowl, using clean beaters, beat the egg whites until stiff but not dry. Fold the beaten egg whites into the sweet-potato mixture until no white streaks remain. Pour the batter into the prepared baking dish and bake for about 40 minutes, or until golden and risen, and a toothpick inserted in the center comes out clean. Serve the sweet potato spoon bread warm or at room temperature.

Make Ahead

The spoon bread can be made early in the day, wrapped in foil, and reheated in a 350° oven.

Whole Roasted Cauliflower

 https://www.wholesomeyum.com/whole-roasted-cauliflower-recipe/

Ingredients

1 head Cauliflower

1/3 cup Olive oil

3 cloves Garlic (crushed)

1/4 cup Grated Parmesan cheese (divided)

1 tsp Dried basil

1 tsp Dried parsley

1 tsp Dried thyme

1/2 tsp Sea salt (or more to taste)

1/4 tsp Black pepper

Whole Roasted Cauliflower

With a golden garlic parmesan topping, this roasted cauliflower head looks impressive, but it's easy to make with simple ingredients.

Did you know you can roast a cauliflower head without cutting it apart? I love roasted cauliflower florets, but they compare to my whole roasted cauliflower recipe when I want an impressive main or side dish. And while it makes a stunning addition to a special dinner (like Christmas or Thanksgiving — one of my go-to holiday sides), it’s so easy to enjoy any night of the week.

Preheat the oven to 400 degrees F (204 degrees C).

Rinse the cauliflower head and pat dry. Remove the outer leaves. Carefully cut off the bottom so that it and most of the woody stem are removed, being careful not to cut off so much that it falls apart. Be sure the head stays intact.

In a small bowl, make the garlic Parmesan sauce. Add olive oil, minced garlic, 2 tablespoons (28.3 grams), grated Parmesan (half the total), basil, parsley, thyme, sea salt, and black pepper.

Place the trimmed cauliflower head upside down (core side up) in a 6-quart (5.6 liters) Dutch oven. Drizzle half of the sauce over the cauliflower, tilting it to let it drip down the core and all around. Flip over and drizzle the remaining sauce over the top. Use a pastry brush to brush on any dripping down to the pan.

Cover the Dutch oven with a lid and bake for 35-45 minutes, until the cauliflower is tender and pierces easily with a skewer, knife, or fork.

Remove the lid. Sprinkle the top of the cauliflower with the remaining 2 tablespoons of grated Parmesan cheese. Place the cauliflower under the broiler and broil for about 5 minutes until the cheese is browned.

VINTAGE Deviled Egg Platter w/ Salt & Pepper Shakers Set Japan

  I was thrift store shopping this weekend with Suzetta Withtaker and my granddaughter found this darling vintage deviled egg platter. Of course, I had to make some deviled eggs to accompany it today. 

I already had some pickled, boiled eggs in the fridge from Easter weekend. I cut the eggs in half, removed the yolk, mashed the egg yolk, added mustard, mayo, and spicy mayo. I topped it with black olives and a shake of paprika. 

LATEST NEWS   The Benefit Shop Foundation Inc.

Egg-actually the Right Time for Collectible Deviled Eggs Platters 

This is the time of year that many pull out a plate they haven’t seen for a year — the deviled egg platter, or egg plate, with its perfect oval indentations. Deviling is a term for mixing hot spices into foods. Serving deviled eggs is common during the Easter season. The deviled egg first became a popular snack for drinks during the 1930s. Hundreds of deviled glass or china egg plates were made to showcase the appetizer. 

American egg plates can be found in many Depression glass patterns. Duncan & Miller Glass Company is considered the earliest version of the Early American Sandwich pattern. Imperial, Heisey, Spode, Lenox, Anchor Hocking, Fenton, Fire King, Fostoria, Hazel Atlas, Indiana, Jeannette, and Pyrex are just a few of the other well-known glass makers who make egg platters. During the 1950s and 1960s, many china patterns included a deviled egg plate, and the egg plate’s popularity peaked in the 1950s. 

Today, you can find deviled egg platters in thrift stores, flea markets, and other online vintage sellers. Or you can just check your mother or grandmother’s china cabinet!  

Here are some collectible platters for those who love the cooked egg yolk, mustard, and mayonnaise mixture topped with paprika and put back into a half egg-white “shell.” 

Easy Crustless Quiche

This morning I made my first-ever crustless quiche. I've grown tired of the eggwich pop in the microwave breakfast I've had for the last eight months. I've been strict about my diabetic diet, and the results have been more than the doctor, and I could ask for. This is a quick fix to all that boredom and I can make enough to freeze for the week or two.

 

Broccoli Quiche is as versatile (and delish!) as it gets.

Easy Crustless Quiche

Here's a delicious crustless quiche recipe for those following a low-carb, high-fat (LCHF) diet. This cheesy dish is rich in flavor and texture, thanks to the Parmesan and butter that form a nice skin on the bottom. The egg and cream mixture is flexible, and you can adjust the egg-to-cream ratio and the cream's heaviness, depending on your preference. You can use any hard cheese that shreds well, such as Swiss, Cheddar, Gouda, or Provolone, and you can swap the meats for any non-watery ingredient, be it meat or vegetable. Enjoy!

Ingredients

1 tablespoon butter, melted

2 tablespoons grated Parmesan cheese

1 pound shredded Cheddar cheese

3 cups heavy whipping cream ( substitute: Evaporated Milk and Butter)

8 large eggs

1 cup half-and-half (omit evaporated milk)

Directions

Preheat Oven to 350 degrees F (175 degrees C).

Cook and stir bacon and sausage in a large skillet over medium-high heat until evenly browned and bacon is crisp, about 10 minutes; drain on a paper towel-lined plate.

Brush butter on the bottom and sides of a 9x13-inch baking dish. Sprinkle Parmesan cheese into the bottom of the baking dish and top with bacon and sausage. Spread Cheddar cheese over bacon and sausage.

Beat cream, eggs, and half-and-half together in a bowl. Slowly pour the egg mixture over the cheese and sausage into the baking dish.

Bake in the preheated oven until a knife inserted into the center of the quiche comes out clean, about 1 hour. Cool for 10 minutes before slicing.

Versatile. This recipe is for broccoli cheddar quiche but can be tailored to your tastes. Don't you like broccoli? No prob. Swap in whatever veggies and cheese you love (see variations below!), or add meat.

Easy. The homemade pie crust is the most significant part, but you can even skip that and make Crustless Quiche or Easy Quiche Recipe instead.

Works for Any Meal. Serve broccoli quiche with Baked Bacon in the Oven for brunch, alongside Arugula Salad for lunch, or with Roasted Carrot Soup for dinner. 

Great Left Over. I don't know about you, but if I take the time to cook, I want it to last for more than one meal. Broccoli quiche saves and reheats like a dream and is freezer friendly too.

Healthy. If a meal involves broccoli, you know you're getting nutrients, and the eggs pack a protein punch. Plus, no heavy cream or opulent amounts of cheese here (but don't worry, it doesn't sacrifice flavor one bit!)

Classy. Quiche makes me think of something that would be served at a lovely tea house. Prepare for pleased guests!

TIPS FOR MAKING GREAT QUICHE

The correct filling-to-egg ratio. You need to use the proper egg-to-milk ratio to make a dreamy, fluffy quiche. Too much milk and your quiche will be watery; too little, and your quiche will be dry.

Know which filling ingredients to pre-cook. A veggie that would be crunchy on its own or omit water should be roasted, sautéed, or steamed before adding to quiche. Plus, pre-cooking the veggies adds flavor. Also, you would not use raw meat, so any bacon, ham, etc., would be pre-cooked.

Less is more. I know you want to add every piece of cheese and veggie, but we need to leave room for the eggs.

Rest before serving. The quiche needs to cool before serving, or it will fall apart when you try to slice it.

How to Make Broccoli Quiche without the Crust.

Making the best broccoli quiche recipe ever is easy!

The Ingredients

DIETARY NOTE

To make quiche gluten-free, seek a recipe for gluten-free pie crust, or purchase a pre-made gluten-free crust at the store.

Broccoli. Quiche makes it possible to enjoy broccoli at breakfast or any meal.

MARKET SWAP

The beauty of quiche is its versatility. Feel free to swap in other favorite veggies. Just cook them first to soften them, omit water, and add flavor.

Green Onions. The subtle taste of onion complements the eggs and cheese. It's cooked with broccoli to soften the onions and bring out the flavor.

Eggs. The key ingredient! I use five eggs for one quiche.

Milk. I used 1% to lighten it up, but you can combine whole milk and cream for more richness.

Cheese. The best cheese for quiche is fully flavored and smooth melting. For this broccoli version, I'm using a combination of sharp Cheddar and Parmesan; Gruyere or smoked mozzarella would also be great.

Seasoning. Since eggs are pretty bland, we season them with good ol' salt and pepper and a dash of cayenne if you choose.

The Directions

Preheat the Oven to 375 degrees F. Roll your pie dough into an 11-inch circle.

Reduce oven temperature to 350 degrees F. Broccoli sautéing in a pan for healthy broccoli quiche.

Cook chopped broccoli and green onions in a large skillet over medium-high. Whisking eggs, milk, and spices for easy broccoli quiche filling.

Whisk together eggs, milk, and seasonings in a large mixing bowl.

Assembling broccoli quiche ingredients in a pie pan. Add the broccoli and cheese to the mixture of eggs, cheese, and cooked vegetables for broccoli quiche on a baking sheet.

Pour over the egg mixture. Bake broccoli quiche at 350 degrees F for 40 to 50 minutes, rest for 5 to 10 minutes, then slice and serve. ENJOY!

Quiche Variations

A culinary fashionista, quiche can try on endless flavor combos. Try out some of these variations:

Pesto Quiche

Spinach Quiche

Sweet Potato Quiche

Goat Cheese Quiche

Or play with your own! Some combos I think would be dynamite:

Mexican. Chorizo, roasted peppers, and Colby-jack cheese

Mediterranean. Feta, spinach, mushroom, and olive

Bacon + Cheddar. A classic choice. Use cooked, crumbled Air Fryer Bacon.

Ham + Gruyere. Cheese, please!

Storage Tips

To Store. To store quiche, let cool to room temperature, tightly wrap, and then keep in the fridge for up to 3 days.

To Reheat. Rewarm leftovers in a pie pan in the Oven at 350 degrees F or gently in the microwave.

To Freeze. You can freeze a quiche. Wrap the quiche tightly in plastic wrap and freeze in a freezer-safe, airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

STORAGE TIPS

Tightly wrap individual servings, then store in a freezer Ziplock bag to enjoy a slice of quiche on demand in the future!

MEAL PREP TIP

Prepare and blind-bake the crust the day before. You can also prep the broccoli onion filling, shred the cheese, and store it in the refrigerator. Assemble just before baking.

WHAT TO SERVE WITH BROCCOLI QUICHE

Crockpot Breakfast Potatoes

BREAKFAST & BRUNCH

Crockpot Breakfast Potatoes, easy fruit salad bowl

Overnight Lemon Blueberry French Toast. This healthy version of French toast casserole is prepped the night before, so in the morning, all you need to do is bake! Recipe at wellplated.com | @wellplated

BREAKFAST & BRUNCH

Blueberry French Toast Casserole

Recommended Tools to Make this Recipe

Pie Crust Shield. This is a handy tool to have for any quiche or pie. Made with silicone to keep pie edges from burning.

Baking Sheet. These are my go-to baking sheets!

Small Whisk. I love using a small whisk over a full-size whisk. It's easier to maneuver and perfect for smaller bowls or measuring cups.

The Best Pie Dish

This stoneware 9-inch pie plate is safe in the freezer and all the way to 500 degrees F. Perfect for any of the best quiche recipes and so many pies!

Packed with veggies, cheese, and eggs, all in a flaky crust, broccoli quiche is an all-in-one healthy breakfast you will love!

This Broccoli Quiche is a classic recipe that's healthy, versatile, and DELISH! Perfect for brunch and great leftovers for any meal.

PREP:

20minutes mins

COOK:

55minutes mins

TOTAL:

1hour hr 15minutes mins

SERVINGS: 6

Ingredients: 

1 pie crust see Whole Wheat Pie Crust or Oil Pie Crust for recipes

1 tablespoon extra-virgin olive oil

2 cups finely chopped broccoli florets, about 2 small crowns

1 small bunch green onions thinly sliced (about 1 cup)

5 large eggs

3/4 cup milk (I used 1%; use whole milk or a combo of milk and cream for more richness)

3/4 teaspoon kosher salt

1/4 teaspoon ground black pepper

1/8 teaspoon cayenne pepper, optional

2 ounces shredded extra sharp cheddar cheese, about 1/2 cup, or swap Gruyere, smoked mozzarella, or similar fully-flavored, smooth melting cheese

1 ounce finely grated parmesan cheese, about 1/4 cup, divided

Instructions

Preheat your Oven to 375 degrees F. Roll your pie dough into an 11-inch circle, then transfer it to a regular 9-inch pie dish. Build up and flute the top edges to create a rim for holding the filling. Line it with aluminum foil. Fill with pie weights or dried beans, then bake for 10 minutes. Remove the dish from the Oven, carefully lift out the beans and foil, then return the crust to the Oven and bake until lightly golden, about 3 minutes more. Reduce the oven temperature to 350 degrees F. (At this point, discard the beans or save them for future pie baking.)

Meanwhile, in a large skillet, heat the oil over medium-high. Add the chopped broccoli and cook for 4 minutes. Add the green onion and continue cooking until the broccoli is crisp-tender and the onion has softened, 1 to 2 minutes more.

Whisk the eggs, milk, salt, black pepper, and cayenne in a large mixing bowl until well combined.

Scatter the broccoli mixture on the bottom of the blind-baked crust. Sprinkle evenly with the Cheddar and half of the Parmesan. Carefully pour the egg mixture, then sprinkle the remaining Parmesan.

Carefully place the quiche on a baking sheet to catch any drips. Bake until a knife inserted 1 inch away from the edge of the crust comes out clean and the center is set for about 40 to 50 minutes. If the crust gets darker at any point than you would like, shield it with foil or a pie crust shield. Let rest for 5 to 10 minutes, then slice and serve.

TO STORE: To store quiche, let cool to room temperature, tightly wrap, and then keep in the fridge for up to 3 days.

TO REHEAT: Rewarm leftovers in a pie dish in the Oven at 350 degrees F or gently in the microwave.

TO FREEZE: You can freeze a quiche. Wrap the quiche tightly in plastic wrap and freeze in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Taste of "Wash Your Hands First" July 1st Weekend and Sunday Morning Brunch

July 1, 2023,  starting our summer food influencer tour of Chicagoland. My granddaughter loves to eat and try different types of food, thanks to her mom introducing her to various foods and sharpening her tastebuds as an infant. There's not too much she won't try. For example, we had our Saturday late afternoon dinner hour picnic at Lake Michigan.

 She was looking forward to having KIKA Spicy Salmon, Avacado Sushi Rolls, and her KIKA Shrimp Rolls. We stopped off at the neighborhood Whole Foods Market in Hyde Park and walked to the Hype Park bridge to the shoreline, picking out a spot to enjoy the lake's view. 

Notice the rain cloud overhead. This was ten minutes before a flash flood over Chicago poured down on us and rained out our picnic. I didn't get the memo as thousands of others across the area got the emergency signal to take cover. We huddled here until a break in the rain storm and ran for the nearest bridge. 

I had promised her a picnic at the beach and purchased this fantastic picnic basket in June when I was hunting for treasures in Waldorf, Maryland. We were determined to have an outing to kick off our summer with Grandma in Chicago.

 Sunday Brunch with my granddaughter.

MENU

Fresh Fruit Mixed Berry Salad

Cheesy  Grits

Baked Lobster Tails

Butter, Garlic and Lemon Dipping sauce 

Confetti Potatoe and Egg Salad

Mixed Collard and Spinach Greens

Chocolate Cake

Cucumber, Lemon, and Mint Water

Suggested Cooking Instructions

Cut open the top of the lobster tail. Pull the meat away from the shell, leaving the meat attached at the tail end. Rinse the lobster tail and place the meat on top of the shell.

Sprinkle lobster tail mat with lemon juice, salt, pepper, and 1/2 tablespoon of butter, and keep refrigerated until ready to cook.

Melt 1/2 cup of butter, add crushed garlic, and simmer. Reserve half for basting and half for dipping.

Cook lobster tails on a grill over MEDIUM heat with the closed cover or bake in an oven at 375 degrees F. Baste frequently with garlic butter. Lobster tails are done when meat is opaque and firm to the touch for about 10-12 minutes, depending on size. Serve with lemon wedges and remaining garlic butter for dipping. 

Breakfast Brunch Ideas Breaking the Fast Flavorfully

Looking for a quick and flavorful breakfast or brunch?

Avocado Toast Garnished with Deviled Eggs

 Learn how to make avocado toast by choosing from six flavorful recipes to get you started. Once you’ve mastered the basics, you can get creative using more of your favorite toppings.

Avocados are versatile fruit to slice, mash, or fill. The creamy and buttery texture makes any meal better. There are plenty of health benefits to match their luxurious taste, notably their healthy mono and polyunsaturated fat content and antioxidants like beta carotene. Avocado is the star of this popular and trendy dish that still has people obsessing over it.

Mastering this simple avocado toast recipe will make breakfast or brunch more exciting. Learn the basics for preparing the base and nailing the perfect golden brown toast. Start with an essential combination, or get adventurous with six different recipe ideas I created for you. Whether you’re craving Italian flare or a classic bacon and egg combination, I’ve got plenty of options.

How to make avocado toast?

There are only two must-have components; toasted bread and sliced or mashed avocados. From here, you can keep it simple with seasonings or get more creative with various topping ideas. A large, eight-ounce avocado is enough to make two generous servings. It yields about ½ cup of mashed fruit.

Ingredients 

Simple Avocado Toast

▢2 slices bread, sourdough, wheat, Italian or French loaf, ½"thick pieces

▢1 large avocado

▢¼ teaspoon lemon juice

▢¼ teaspoon kosher salt

▢⅛ teaspoon black pepper

▢1 teaspoon extra-virgin olive oil

▢1 teaspoon chopped parsley, optional

Vegan Pancake Bites

We thought brunch couldn’t get any better or more delicious, then we met pancake bites. Game changer. You might think, “why not just make one big pancake?” Well, everything is better in bites! With this recipe, you can go as crazy as you want with toppings or just stick with a classic plain pancake. If you have picky eaters around, they can build their own. This recipe makes 36 bites, so there is plenty of room for experimenting. (Omit sugar, maple syrup, and chocolate chips if you are on a diabetic diet)

Ingredients

1 cup flour

2 tablespoons sugar

1 tablespoon baking powder

1/2 teaspoon salt

4 tablespoons of PB2 Peanut Protein Powder

1 cup non-dairy milk (you can use regular milk if you prefer, it will just make these non-Vegan)

1 tablespoon apple cider vinegar

Dash of vanilla

Maple syrup for the dipping topping of your choice, but we suggest chocolate chips and berries

Instructions

1. Preheat oven to 350 degrees. Grease a mini muffin pan. If you want to save time, grease up 2. This recipe will make 36 mini muffins.

2. Whisk together flour, sugar, baking powder, salt, PB2, milk, apple cider vinegar, and vanilla in a large bowl.

3. Fill the pan with batter and stud with toppings of your choice.

4. Bake the pancake bites for 8-10 minutes. Allow cooling for 10 minutes.

5. Serve with a side of maple syrup, and enjoy!

Equipment

Mixing Bowls

Whisk

Cast Iron Pan

Fish Spatula

Ingredients

½ cup flour

¼ cup yellow cornmeal

15 ounces of canned salmon

1 red bell pepper, finely chopped

½ cup sweet onion, diced

1 large egg, beaten

1 teaspoon Worcestershire sauce

½ teaspoon seasoned salt

¼ teaspoon pepper

½ teaspoon garlic powder

¼ cup mayonnaise

¼ cup cilantro, chopped

Olive oil for frying

Instructions

In a large bowl, whisk together flour and cornmeal.

Add salmon, bell peppers, sweet onion, seasonings, Worcestershire sauce, mayonnaise, cilantro, and egg. Mix until well combined.

Shape into about 6-8 patties. Heat oil in a large skillet over medium-high heat.

Once the skillet is hot, cook the patties on each side for 2-3 minutes or until they are golden brown.

Serve immediately with your favorite dipping sauce.

If you've tried this recipe, come back and tell us how it was in the comments or star ratings!

What is Salmon Croquettes?

Some might even refer to them as salmon cakes or a salmon patty, like a crab cake, but with salmon! A salmon burger, but without the bun.

Like crab cakes, seasoning is everything for Salmon Croquettes. This recipe uses a blend of garlic, cilantro (my secret ingredient!), seasoned salt, Worcestershire sauce, and then pan-fried for a nice brown crisp.

Salmon patties are also great with your favorite dipping sauce. There are many homemade sauce options available, but here are some of my favorites:

Use this Sriracha Sour Cream Sauce for zest and tang.

Homemade Tartar Sauce is another option for this beautiful salmon creation.

Add fresh lemon juice with wedges or slices.

If you have kids, ketchup is a viable option as a dip for these Salmon Croquettes.

NOTES:

About The Author:

JESSICA FORMICOLA

Jessica is the mom, wife, and food lover behind Savory Experiments. She is obsessed with butter, salt, and bacon and spends all her time in the kitchen and behind a camera. Jessica contributes to Pop Kitchen by Parade, Better Homes & Gardens, The Daily Meal Food + Travel, and more.

Jessica Gavin

A little background, I grew up in the bustling cities of the San Francisco Bay Area. Northern California is a melting pot of various cultures and cuisines, and my curiosity and appreciation for food were embraced.

My fondest memories were weekend visits to Oakland Chinatown with the family to shop for fresh vegetables, roasted meats, and special pink bakery boxes loaded with Chinese sweets. From a very young age, I noticed how food could bring people together and create bonds – I knew that food would have a very important role in my life.

Education, My passion led me to study Food Science for my bachelor’s and master’s degrees in college at Cal Poly San Luis Obispo, California. During my studies, I learned about food technology and how food is delivered from “farm to fork,” focusing on providing safe and wholesome food and understanding the consumer.

2021 Looking Back, Looking Forward

 

October 18, 2021, in Orlando, Dani's Birthday Dinner

October 18, 2021, in Orlando, Dani's Birthday Dinner

This idea everyone was invited to contribute to the appetizer table. So much food to share. Dani started with the vegetable and the dip but was encouraged by her mother to eat a little of everything, not just the vegetable tray her grandmother put on the table.  It was humorous and had everyone laughing. Needless to say, there were a lot of leftovers. 

This was the night before we all went to Disney World to celebrate her birthday party.

Jazmin, Elizabeth, Kiambra, and Dani

Grandma Alpha, Dani

Uncle Tarri

Creole Shrimp Deviled Eggs | Deviled Egg Recipe

What are the Ingredients for Shrimp Deviled Eggs?

Aside from the bacon, shrimp, parsley, and seasoning, these ingredients are pretty standard for deviled egg recipes.

Typical deviled egg ingredients. I altered my original Deviled Egg recipe, but not by much. I simplified it by using only sexy Dijon mustard, which I love, instead of Dijon and yellow mustard.

Creole flavor. To up the Louisiana ante, I added Creole seasoning (already covered that) and a bit of hot sauce. The hot sauce is optional, depending on your taste, but those in the South tend to like hot foods.

Bacon. Not too much to say about that.

Shrimp. I was lazy and bought the small shrimp at the grocery seafood section, already peeled and deveined.

And I literally only got 24 shrimp, so I didn’t mind the extra $1.00 per pound since I wasn’t buying much, to begin with.

Did you know that “deviled eggs” literally means spicy eggs? In America, this kick comes from mustard and, maybe pepper, a little paprika. But in my shrimp deviled eggs recipe, we are all about the kick.

Sunday Dinner with Airbnb South Side Passport

There is nothing like planning for Sunday dinner, especially when the guest has just attended worship services and bypassed their own home to come to my home just to meet. Sundays are reserved for family, resting, and getting ready for the workweek.  So, this Sunday, I made an entire course dinner, starting with appetizers and dessert for a special friend who does so much in her community. She is planning a reception and fundraiser to support the Wakanda Conference in July, held here in the Bronzeville Art District.

Guest: Suzetta Whittaker is the co-chair of Airbnb Chicago Southside Passport. She is an active host and business owner of Airbnb and one of the group's founders. She coordinates events and gatherings for the Airbnb owners on the Southside of Chicago. The members meet to discuss policies and support each other's business endeavors in a social environment.

Menu

Appetizer:

Lemon, cucumber, lemon, mint water

Stuffed Hawaiian Bread with Artichoke Jalapeno Dip

Spring Mix Salad with Tomato Basil Dressing, pecan, cranberry

Meal: Smothered Rotisserie Chicken, 

Low sodium Mashed Potatoes

Grilled asparagus

Sparkling White Grape Party Punch

Dessert: Lemon Merage pie

Women's history month I'm celebrating my friends by pulling out all the stops when preparing simple Sunday dinners and asking them to join me for a one-on-one experience.

Let’s all agree that it’s nothing like coming home to a fully prepared meal, starting with appetizers and ending with dessert.

Lemon, cucumber, lemon, mint water

1 cucumber
1 lemon
2 limes
1 bunch of mint
Slice them all and divide the ingredients between four 24 oz. Water bottles and fill them up with filtered water. Drink daily. Not only does this taste delicious and help flush fat, but it also counts toward your daily water intake!

Lemons: Help absorb sugars and calcium and reduce your cravings for sweets.

Cucumbers act as a diuretic and flush fat cells. In addition, it is alkalizing to the body (if you have an alkaline body, no diseases can live there) and increase your energy levels.

Limes promote a healthy digestive tract.

Mint is a natural appetite suppressant that also aids in digestion.

Hot  Artichoke Dip in a Bread Bowl

)

1/4 cup mayo
1/3 cup grated parmesan cheese
1/4 cup Greek yogurt
1 15 oz can quarter artichokes chopped and drained
8 oz cream cheese
1/4 tsp garlic powder
1/4 tsp kosher salt
1/4 cup shredded parmesan cheese
1 KING'S HAWAIIAN® sweet round bread

Instructions from scratch- I used a premade dip omitting all the hard work.
Chop artichokes into small pieces and place them into a large bowl.

Microwave cream cheese in a microwave-safe bowl for 1 minute.
Mix cream cheese, yogurt, mayo, garlic, grated parmesan cheese, and salt.
Add cheese mixture to bowl with veggies and mix together until well combined.
You can cut the middle section out of the bread bowl, leaving a small layer of bread on the bottom so the mixture doesn't leak through.

Could you add the mixture to the center of the bread bowl? Top with shredded parmesan cheese.
Wrap bread bowl sides with aluminum foil (leaving the dip portion uncovered).
Broil in the oven for 1 minute or until cheese is browned and gooey.
Remove from oven and serve with cubed KING'S HAWAIIAN® sweet round bread that you cut out of the middle of the bread bowl earlier.1 jar (6-1/2 ounces) marinated artichoke hearts, drained and chopped.

Grilled Asparagus

Melt butter in a skillet over medium-high heat. Stir in olive oil, salt, and pepper. Cook garlic in butter for a minute, but do not brown. Add asparagus, and cook for 10 minutes, turning the asparagus to ensure even cooking. (I used spray-on olive oil, didn't use the butter, added sea salt to season, and used my grill skillet to make the grill marks on the asparagus.)

2 tablespoons olive oil
1 teaspoon coarse salt
1/4 teaspoon ground black pepper
3 cloves minced garlic
1 pound fresh asparagus spears, trimmed

Smothered Rotisserie Chicken

After trying a similar chicken dish in a restaurant, I re-created it home. I used a rotisserie chicken, to begin with. Then, I used some oxtail broth I had saved, red salsa, jalapeno peppers, and red onions. This savory dish comes together in no time and uses the ingredients I usually have. And since it cooks in one skillet, it's a cinch to clean up!

 But if you are one of those who need to do it from scratch, here is the recipe.
1 cup all-purpose flour
1 tablespoon seasoned salt
1 teaspoon salt
1 teaspoon pepper
3/4 cup 2% milk
8 bone-in chicken thighs (about 3 pounds), skin removed
3 tablespoons olive oil
1 medium onion, chopped
2 jalapeno peppers, seeded and chopped
2 cans (8 ounces each) of tomato sauce
1 cup of water
1 tablespoon chili powder
2 teaspoons garlic powder
2 teaspoons ground cumin

In the same skillet, sauté onion and jalapenos until tender. Add the tomato sauce, water, and spices. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or thickened, stirring occasionally. Pour over chicken and serve on a bed of mashed potatoes.

Sparkling White Grape Punch 

This classy Sparkling White Grape Punch Recipe will be perfect for your next dinner party!

Ingredients
1 bottle (64 ounces) of sparkling white grape juice, chilled.
1-1/2 cups of S. Pellegrino Sparkling Natural Mineral Water
2 liters lemon-lime juice, chilled.
Cane Sugar to taste
Seedless red or green grapes are optional.

Ingredients- to give it a kick,
1 pint of Moscato White Wine
2 liters Ginger Ale, chilled
64 ounces White Grape Juice, chilled

1-1/2 cups white cranberry juice, chilled.

Gambian Jollof Rice Recipe

Habari Gani - What's The News in Swahili-

I made a list of intentions for 2019. Inner standing and reconnecting with food my ancestors ate are at the top of that list of intentions. You know I enjoy cooking and can make almost anything with a recipe. One day last year, I woke up early and took the train from Bronzeville all the way up to the Wilson Red Line stop. I set out to make Egusi Stew and fish stew using mackerel. I bought all the necessary supplies, was re-insured by the auntie at the African grocery, and headed home. I made those two dishes all day, and they came out horribly inedible. The auntie sold me spoiled fufu, and the smoked fish she gave me overwhelmed my dishes. I was crushed. Since then, I have yet to try to make another African dish.

I decided to make Jollof rice and Yassa Fish a few days ago. I wasn't done cooking until almost midnight, but Ladi patiently waited for me to finish.

It was good AF, and I knew it was fire when Ladi turned to me and said he loved me. 

Cooking this made me feel more connected to the diaspora. Using red palm oil and frying plantains with my hair wrapped up in Ankara is freeing. I want to spend 2019 eating like this!

#JollofRice #Diaspora #Kwanzaa #WhatAfricansEat #SelfLove #SelfCare #Nourishment #Plantains — at Bronzeville, Chicago.

Contributor to Wash Your Hands First Blog:

Adero Knott is the founder of AK Prosthetics and the recent Lupe Fiasco #NeighborhoodStartFund winner. Her 2017 New Year's Resolution is to Get Money.

Gambian Jollof Rice Recipe

COOKING INGREDIENTS: (Fish Jollof Rice):  | (Beef & Chicken) 

1) 2 lbs. fresh fish

2) 2 cups of vegetable oil

3) 6 cups of water

4) 1 medium fresh tomato

5) 4 tbsp tomato paste

6) 2 large onions

7) 1 small cabbage Benachin

9) 2 medium carrots

10) 1 bay leaf

11) 4 cups of rice

12) Salt and pepper to taste

 COOKING METHOD: 

1) Clean and cut fish in halves.  

2) Fry the fish in vegetable oil until both sides are brown.  

3) Remove the fish, add onions and fresh tomatoes, paste them into the hot oil, and fry until brown.  

4) Pour water and bring to boil, then include cabbage, carrots, and bay leaf, add seasonings, reduce heat, and simmer for 20 mins.  

5) Remove vegetables and add the rice while continuously stirring.  

6) Reduce heat and cover the pot. Simmer for 10 mins.

   

*  

Benachin is sometimes called cheebu yap (with meat) / Thieboudiene / chebu jen (with fish). Jollof Rice was invented by a Senegalese woman named Mam Penda Mbaye of the Wolof ethnic group.

   

Beef & Chicken Jollof Rice

 COOKING INGREDIENTS:

1) ½ lb beef

2) ½ chicken

3) 4 tomatoes

4) 1 large bitter tomato (jaxatu / jahatu)

5) Vinegar

6) ½ small cabbage

7) 3 cloves of garlic

8) ½ large eggplant "mock tomato"

9) 3 dry bay leaves

10) 4 large onions

11) Salt

12) 2 peppers

13) ¼ small pumpkin

 COOKING METHOD: 

1) Wash and cut the meat into portions. Mix and season with black pepper, salt, vinegar, and pounded garlic. Leave to stand for 30 minutes before cooking. 

2) Prepare vegetables by slicing them into portions.  

3) Peel, wash and thinly slice the onions.  

4) Wash and skin the tomatoes.  

5) Fry poultry in a pan of hot oil until golden brown, then remove and put aside.  

6) Fry the beef and leave it in a cooking pot. 

7) Fry the onions until brown, insert scalded and skinned tomatoes, and cook & stir occasionally until it is a pulpy consistency.  

8) add tomato puree and pounded peppers, and cook gently for a quarter of an hour. 

9) Add a half cup of water mixed with ®Maggie Cubes, bring to a rapid boil, and place the prepared vegetables, bay leaves, fried chicken, and salt into the pot of meat.  

10) Cook for approximately 20 minutes.  

11) Take out the vegetables and chicken when cooked and place them in the oven on low heat. Leave the beef in the pot and cook for 20 minutes until tender.  

12) Place the washed rice in the pot, add sliced peppers, and bring rapidly to a boil.

13) Reduce the heat and cook for 25 minutes on low heat until most of the liquid is absorbed and the rice is well cooked.  

14) Serve the Jollof Rice on a large platter, and place vegetables and meats on the side.

   

 Reference:

 http://www.accessgambia.com/information/jollof-rice-benachin.html