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If you haven’t made this low-carb chicken-crust pizza yet, now is a great time. I tested this recipe repeatedly until it felt right and consistently delicious. Even when the crust stuck to the pan or parchment, the flavor was irresistible — I kept eating until it was gone. Through multiple trials I learned a few practical tips about cooking methods and toppings that make this recipe foolproof for home cooks.

I found the most reliable result came from baking the crust in an 8-inch cast iron skillet. A well-greased skillet keeps the crust from sticking and gives a nicely browned bottom. However, many people make this on a cookie sheet lined with parchment or a silicone baking mat. If you try parchment and experience sticking, switch to a silicone baking mat — that completely solved the sticking issue for me.

Depending on the fat content of the ground chicken you use, sticking can vary. Leaner chicken may cling more to parchment while slightly fattier blends release more easily. Regardless of the method, the end product is tender, protein-forward, and surprisingly satisfying as a lower-carb pizza option.

For the toppings, I aimed for a cheesy finish while keeping calories reasonable. Mixing regular mozzarella with fat-free mozzarella gives great melt and texture without going overboard. Use whichever cheeses you prefer, and feel free to add vegetables, herbs, or your favorite meat toppings.

How to make this pizza

To make the chicken crust, I use a simple ratio: one large egg for every half pound (8 ounces) of ground chicken. Season the mixture with salt and pepper, and any dried Italian herbs you like — garlic powder, onion powder, oregano, or basil work well. Mix until the egg is fully incorporated and the meat has a uniform texture.

Press the chicken mixture into a thin, even crust on your prepared surface: a well-greased cast iron skillet, a silicone mat, or parchment paper on a cookie sheet. Aim for an even thickness so it cooks consistently. Bake the crust first to set and brown it slightly before adding toppings.

After the crust bakes, add a thin layer of tomato or spaghetti sauce, sprinkle on your cheese blend, and place any other toppings you like. Return to the oven briefly so the cheese melts and toppings heat through. Store leftovers in the fridge; the pizza reheats well the next day and still tastes great.

The Viral Low Carb Chicken Crust Pizza

A protein-rich, low-carb pizza that delivers satisfying flavor with just a few simple ingredients. Perfect for lunches, dinners, or meal prep.

Course: Dinner, Lunch, Main Course

Cuisine: American

Diet: Diabetic, Gluten Free, Low Calorie

Keyword: Chicken crust pizza

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Servings: 4 servings

Calories: 169cal

Author: Amy Roskelley

Ingredients

Crust

• 8 ounces ground chicken
• 1 large egg
• 1 dash salt and pepper, to taste

Toppings (optional—these are what I used)

• 1/4 cup mozzarella cheese
• 1/4 cup fat-free mozzarella cheese
• 1/4 cup parmesan cheese
• 1/4 cup spaghetti sauce or pizza sauce
• 1/4 ounce mini pepperoni or desired toppings

Instructions

• Preheat the oven to 400°F (200°C).
• In a small bowl, combine the ground chicken with the egg and season with salt and pepper. Mix until thoroughly combined.
• Spread the chicken mixture into an even, thin crust on a well-greased skillet or on a prepared baking sheet using parchment or a silicone mat.
• Bake the crust for 15 minutes, until it is set and begins to brown.
• Remove from the oven and spread the sauce over the crust. Sprinkle cheeses and arrange pepperoni or other toppings.
• Return to the oven for about 5 minutes, or until the cheese is melted and bubbly.
• Remove, let rest briefly, cut into four equal pieces, and enjoy.

Notes

Both a cast iron skillet and a cookie sheet can work well. If you prefer a cookie sheet, use a silicone baking mat to prevent sticking. If you use a skillet, grease it well. Adjust seasonings and cheese amounts to taste. Leftovers keep well in the refrigerator for several days and reheat in the oven or a toaster oven for best texture.

Nutrition

Serving: 0.25pizza | Calories: 169cal | Carbohydrates: 2g | Protein: 19g | Fat: 10g

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The post Low-Carb Chicken Crust Pizza Recipe: 2g Carbs, 19g Protein first appeared on Adhani.

Why You Should Make Gluten Free Casseroles

Casseroles are a lifesaver on busy nights. They can be prepared ahead, frozen, and baked when you need a simple, satisfying meal. They’re classic comfort food, easy to scale to feed a crowd, and make delicious leftovers.

Whether you need a hearty main, a crowd-pleasing side, or a make-ahead breakfast, gluten-free casseroles can deliver flavor and convenience without compromise.

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Typical Ingredients and Tips for Gluten-Free Casseroles

Tater Tots

Tater tot casseroles are a kid favorite and a parent favorite for good reason—easy, forgiving, and satisfying. Note: some brands of tater tots contain wheat, so always check the label.

Green Beans

Green bean casserole is a holiday classic that’s simple to make gluten-free. Look for gluten-free French-fried onions or make your own crunchy topping to keep things safe and delicious.

Fresh or Leftover Chicken

Chicken casseroles are the ultimate comfort food and a great way to use leftover rotisserie or baked chicken. Many recipes call for shredded or cubed cooked chicken for quick assembly.

Pro Tip: Pre-cooked rotisserie chicken is a convenient, gluten-free shortcut for many recipes.

Beans

Black beans and other legumes add fiber, iron, and B vitamins to casseroles—especially helpful if you’re avoiding fortified gluten-containing products.

Gluten-Free Pasta

Gluten-free pasta works well in baked pasta casseroles like tuna noodle bake or baked ziti. Choose a high-quality brand that holds its texture so your casserole doesn’t turn mushy.

Cream of Mushroom (Gluten-Free)

Many casserole recipes use condensed soups for creaminess. Use a labeled gluten-free cream of mushroom or cream of chicken soup, or make a quick homemade white sauce to control ingredients and texture.

Pro Tip: For dairy-free options, choose a certified dairy-free, gluten-free soup or prepare a plant-based white sauce with mushrooms and non-dairy milk.

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Best Casserole Dishes to Own

Having the right cookware makes casseroles easier to prepare and store. Popular, reliable options include classic rectangular glass baking dishes with lids, a large cast iron skillet for stovetop-to-oven recipes, and covered stoneware for an attractive oven-to-table presentation.

The BEST Gluten Free Casserole Recipes

Here is a curated selection of standout gluten-free casseroles organized by category so you can find what you need quickly. Each entry includes a brief description and an image to help you decide.

Main Dishes

Gluten Free Enchilada Casserole

Layered with corn tortillas, shredded chicken, black beans, and melty cheese, this enchilada-style casserole is hearty and family-friendly.

Chicken Broccoli Rice Casserole

A comforting, freezer-friendly casserole combining tender chicken, broccoli, and rice without relying on canned soups.

Gluten Free Tamale Pie

Cornbread topped with a Mexican-inspired beef filling and cheddar—easy to prepare and perfect for taco night.

Stuffed Pepper Casserole with Italian Quinoa

All the flavor of stuffed peppers made simple in one pan, with quinoa standing in for rice for added texture and protein.

Creamy Chicken Noodle Casserole (Gluten-Free, Dairy-Free)

A luscious dairy-free version of the classic, with tender chicken and gluten-free noodles in a creamy sauce.

Side Dishes

Green Rice Casserole (Cheesy Green Rice)

Quick and flavorful, this cheesy green rice dish comes together fast and makes a great weeknight side or vegetarian main.

Gluten-Free Hashbrown Casserole

Cheesy and crowd-pleasing, this casserole works for potlucks and holiday tables—and it’s made without canned soups.

Broccoli Cauliflower Cheese Bake

An easy, versatile side that suits holiday meals or weeknight dinners with a creamy cheese sauce and tender vegetables.

Gluten-Free Green Bean Casserole (From Scratch)

A holiday favorite made gluten-free with a crunchy topping of gluten-free French-fried onions and panko.

Gluten-Free Corn Casserole (Jiffy-Style)

Savory, sweet, and creamy—this cornbread-style casserole is ideal for holiday spreads or casual dinners.

Breakfast Casseroles

Gluten Free Breakfast Casserole with Veggies & Gruyere

Eggs, seasonal vegetables, fresh herbs, and Gruyere make a savory, satisfying casserole perfect for brunch or make-ahead breakfasts.

Overnight Holiday Breakfast Casserole

Prep the night before and bake in the morning—this make-ahead egg casserole is ideal for holidays and busy weekends.

Vegan Blueberry French Toast Casserole

Made with gluten-free bread and applesauce, this egg-free, dairy-free casserole delivers a crisp top and tender bread-pudding texture below.

Paleo & Keto Options

Scalloped Turnips Au Gratin (Keto-Friendly)

A low-carb alternative to potato gratin that uses turnips layered with cream and cheese for a golden, cheesy topping.

Keto Chicken Bacon Ranch Casserole

Rich and cheesy with bacon and ranch flavors, this casserole is designed for low-carb diets without sacrificing comfort-food appeal.

Healthy Shepherd’s Pie (Paleo, Low-Carb)

A nutrient-dense version of shepherd’s pie topped with mashed cauliflower instead of potatoes for a paleo-friendly family meal.

This collection highlights a wide variety of gluten-free casseroles—mains, sides, breakfasts, and paleo/keto choices—so you can find recipes for everyday meals and special occasions. Try a few favorites, swap ingredients to fit your pantry, and keep a handful of make-ahead casseroles in the freezer for truly effortless dinners.

The post Gluten-Free Casserole Recipes for Family Weeknight Meals first appeared on Adhani.

Why You Will Love Them

There’s something comforting about biting into a well-made shortbread cookie: a delicate crunch followed by a rich, buttery melt. Homemade shortbread has an unmatched, nostalgic quality that elevates a simple snack into a memorable treat. Dipping the cooled cookies in dark chocolate adds depth and a refined finish that makes them feel special without adding complexity to the process.

These cookies are ideal for large or small gatherings and pair wonderfully with tea, coffee, or hot chocolate. Because they store well when kept in an airtight container, they’re also practical for baking ahead for holidays or celebrations.

• Buttery and slightly sweet
• Crisp texture that melts in the mouth
• Classic shortbread made even better with chocolate
• Simple to prepare — only a few ingredients

The Ingredient List

The ingredient list is intentionally minimal and easy to source. You will need:

• Butter, softened (room temperature)
• Powdered (confectioners’) sugar
• Salt
• Vanilla extract
• All-purpose flour
• Finely chopped chocolate for dipping (dark, semisweet or your preference)

How to Make Chocolate-Dipped Shortbread Cookies

This recipe is streamlined for ease: make the dough, chill it, roll into a rectangle, slice into bars, bake until pale golden, cool, and dip one corner in melted chocolate. Plan ahead for a required chill time of at least three hours; this ensures the dough firms up enough to slice neatly. The hands-on work is brief, and the result is a professional-looking cookie with minimal fuss.

Quick overview of the method:

1. Make the dough and chill: Cream softened butter with powdered sugar and salt, add vanilla, then stir in flour. Shape the dough into a disk, wrap, and chill for at least three hours. If the dough feels crumbly, press it together firmly with your hands to form a cohesive disk.
2. Roll and cut: On a lightly floured surface, roll the dough into an 8″ x 9″ rectangle. Cut into eight 1″ wide strips, then cut each strip into 3″ long rectangles to yield uniform bars.
3. Bake: Arrange cookies on a parchment-lined baking sheet and bake at 325°F (163°C) for 20–25 minutes, until the edges turn a light golden brown. Allow to cool completely on a wire rack before dipping.
4. Dip and set: Melt finely chopped chocolate gently in the microwave in short bursts, stirring frequently, or melt over a double boiler. Dip one corner or about one-third of each cookie into the melted chocolate in a diagonal pattern. Place cookies on a wire rack until the chocolate sets.

Storage and serving tips: keep the finished cookies in a cool, dry place in an airtight container. If your kitchen is warm, place them in the refrigerator briefly to keep the chocolate firm. If you temper the chocolate before dipping, the coating will be more stable at warmer temperatures and have a nicer sheen.

Ingredients (per batch)

Instructions

Notes

Nutrition (approximate per cookie)

Happy baking! These chocolate-dipped shortbread cookies are a buttery, elegant treat that’s easy to make and lovely to share. Whether you’re preparing them for a party, a gift, or a quiet afternoon snack, they offer a timeless flavor and a polished finish with minimal effort.

The post Chocolate-Dipped Shortbread Cookies Recipe first appeared on Adhani.

Japanese hamburger steak, known as hambāgu (ハンバーグ), is a tender, juicy patty made from ground meat, panko breadcrumbs and sautéed onions. It’s traditionally served with a savory, tangy sauce made from ketchup and Worcestershire sauce.

Hambāgu is a Japanese-style hamburger steak: a pan-fried patty that’s soft inside with a caramelized exterior. The mixture typically includes ground beef (or a beef-pork blend), sautéed onions, panko breadcrumbs soaked in milk, an egg to bind, and simple seasonings. The result is a richer, more delicately textured patty than a typical burger, often served with rice or steamed vegetables.

In Japan it’s commonly called hambāgu or hambāgu steak (ハンバーグ / ハンバーグステーキ). A similar dish exists in Korea where it’s called hambak steak (함박스테이크), and it shares characteristics with Hamburg steak and Salisbury steak from Western cuisines.

A classic serving pairs the hambāgu with a glossy sauce made from ketchup and Worcestershire sauce, sometimes enriched with butter and a touch of sugar. Plate it with steamed rice or boiled vegetables for a comforting, quick lunch or dinner.

Hamburger Steak Ingredients

• Ground beef – For the fullest beef flavor use mostly or all beef. A 60–85% lean beef works well; you may blend with pork if you prefer.
• Panko breadcrumbs – Soaked briefly in milk to help retain moisture and keep the patty tender.
• Flavorings – Finely sautéed onions, Worcestershire sauce, ketchup, salt and pepper add classic Hambāgu flavor.
• Garlic (optional) – Not always traditional, but a small amount of minced garlic enhances the savory profile.

Sauce Ingredients

• Ketchup – Provides sweetness and bright acidity.
• Worcestershire sauce – Gives savory, umami depth.
• Butter – Adds silkiness and sheen to the finished sauce.
• Sugar and water or stock – Balance the taste and adjust consistency.

How to Make Japanese Hamburger Steak (Hambāgu ハンバーグ)

1. Finely dice one-third of a medium onion and sauté it in a little oil over medium-high heat until softened. This removes the raw bite and adds sweetness. Set aside to cool slightly.

2. In a large bowl combine the ground meat, cooled sautéed onions, panko soaked in milk, egg, ketchup, Worcestershire sauce, salt, pepper and minced garlic if using. Mix gently but thoroughly until the mixture becomes cohesive and smooth.
3. Divide into four portions and form each into a tight oval patty. Lightly oil your hands to shape them and work the mixture between your palms to remove large air pockets — this helps the patties keep their shape while cooking.

4. Heat a lightly oiled skillet over medium-high. Add the patties and brown each side for 3 to 4 minutes. Pour in about 1/4 cup of red wine (or a splash of stock) and cover the pan to steam until the patties are cooked through (aim for an internal temperature around 160°F / 71°C). Remove the patties and keep warm.
5. For the sauce, reduce the heat to low and add ketchup, Worcestershire sauce, water or stock, sugar and butter to the same pan. Stir and gently simmer until it thickens slightly and becomes glossy. Spoon the sauce over the hamburg steaks and serve.

I hope you enjoy making this hambāgu at home. If you try it, consider leaving a comment or note about how you served it — I always enjoy hearing variations and tips from readers.

More recipes:

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Yaki Udon | Stir Fried Udon Noodles

Asian Recipes

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Main Dishes

Pan Seared Chilean Sea Bass with Asian Marinade

Asian Recipes

Spicy Szechuan Noodles with Garlic Chili Oil

5 from 224 votes

Servings: 4

Japanese Hamburger Steak (Hambāgu ハンバーグ)

By Jamie

Japanese hamburger steak is a juicy patty made from ground meat, panko breadcrumbs and sautéed onions, served with a tangy ketchup–Worcestershire sauce.

Prep: 8 mins

Cook: 15 mins

Total: 23 mins

Ingredients

Hamburger Steak

• 1 1/3 lb ground beef
• 1/3 medium onion, finely diced
• 1 teaspoon vegetable oil
• 1 egg
• 1/3 cup panko bread crumbs
• 2 1/2 Tablespoons milk
• 2 teaspoons ketchup
• 1 teaspoon Worcestershire sauce
• 3/4 teaspoon sea salt
• 1/2 teaspoon pepper
• 2 cloves garlic, minced (optional)
• 1/4 cup red wine (to steam patties)

Sauce

• 1/3 cup ketchup
• 3 Tablespoons Worcestershire sauce
• 3 Tablespoons water or stock
• 2 Tablespoons butter
• 2 teaspoons sugar

Optional for serving

• Steamed broccoli and carrots
• Steamed rice

Instructions

• Saute onions: Heat oil in a pan over medium-high and cook diced onion until soft. Remove and set aside.
• Mix: In a large bowl combine ground beef, sautéed onions, egg, panko soaked in milk, ketchup, Worcestershire, salt, pepper and garlic. Mix until smooth and cohesive.
• Form patties: Divide into four and shape into tight oval patties. Lightly oil your hands to make shaping easier.
• Cook: Heat a lightly oiled pan over medium-high and brown patties 3–4 minutes per side. Add red wine, cover and steam until fully cooked (about 160°F internal). Remove and keep warm.
• Make sauce: Reduce heat, add ketchup, Worcestershire, water or stock, sugar and butter to the pan. Stir until it bubbles and thickens slightly. Turn off the heat and spoon over the patties.

Notes

1. Ground meat: You may use a blend of beef and pork; if using pork, keep beef at least 60% for optimal flavor. Using 100% beef (around 80–85% lean) yields a beefier taste.
2. Panko: Regular unseasoned breadcrumbs work as a substitute. If using seasoned crumbs, adjust salt accordingly.
3. Forming patties: Removing air pockets by gently tossing between your hands helps patties hold together and cook evenly.
4. Sauce: For a thinner sauce add water a tablespoon at a time and adjust seasoning until you reach the desired balance.

Leftovers: Store cooled hamburger steaks in an airtight container in the refrigerator for up to 3 days.

Nutrition

Calories: 491 kcal, Carbohydrates: 16 g, Protein: 29 g, Fat: 33 g

Nutrition information is an approximation and should be used as a guide only.

If you enjoyed this recipe, feel free to leave a comment with your notes or variations.

The post How to Make Hambāgu: Classic Japanese Hamburger Steak first appeared on Adhani.

Why You’ll Love This Pasta Forno

Pasta al forno is the kind of dish that brings people together. It combines simple, familiar ingredients—short pasta, a chunky tomato and meat sauce, a creamy ricotta layer (optional), and plenty of melty mozzarella—into a casserole that feeds a crowd and warms the kitchen. It’s easy to scale up, forgiving to make ahead, and delivers comforting, familiar flavors everyone recognizes.

• Classic Italian flavors with no fuss
• Makes about 8 servings—ideal for family dinners or small gatherings
• Reheats well and tastes great the next day
• Assemble ahead for low-stress entertaining

Ingredient Information and Substitutions

• Olive oil – For sautéing the aromatics and browning the meat.
• Onion & garlic – The flavor base; finely dice for a smoother sauce.
• Ground beef – Traditional and hearty. Substitute Italian sausage for more flavor, ground turkey for a leaner option, or use mushrooms or lentils for a vegetarian version.
• Crushed tomatoes – A chunky crushed tomato works well. Tomato puree or a cooked marinara are fine alternatives.
• Baking soda – A pinch helps neutralize tomato acidity. It’s an alternative to adding sugar; omit if your sauce is already mild.
• Pasta – Ziti is classic, but penne or rigatoni are good substitutes.
• Ricotta – Optional, adds creaminess. Cottage cheese can be used in a pinch, or omit for a lighter dish.
• Mozzarella & Romano – Mozzarella gives melt and stretch; Romano or Parmesan adds sharp, salty flavor.
• Egg – Stirred into the ricotta to help bind the cheese layer if you choose to include it.
• Seasonings – Salt and pepper for the sauce, plus Italian seasoning and garlic powder for the cheese mixture. Red pepper flakes add heat if desired.

How to Make Pasta alla Forno

Step 1 — Preheat and start the meat.

Preheat your oven to 400°F (200°C). Bring a large pot of salted water to a boil. In a large skillet, heat olive oil over medium heat, then sauté the finely diced onion and minced garlic until softened, about 2–3 minutes. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain excess fat if necessary.

Step 2 — Add tomatoes and cook the pasta.

Stir the crushed tomatoes, a pinch of baking soda (optional), salt, and black pepper into the browned meat. Reduce the heat and simmer the sauce for about 10 minutes so the flavors meld. While the sauce simmers, cook the pasta until it is about 3 minutes shy of the package’s al dente time — it will finish cooking in the oven. Do not rinse the pasta; the residual starch helps the sauce cling.

Step 3 — Combine pasta and sauce.

Drain the pasta and return it to the pot. Mix in about three-quarters of the sauce so the pasta is well coated. Spoon a little of the remaining sauce across the bottom of a 9″ x 13″ baking dish to prevent sticking.

Step 4 — Prepare the ricotta mixture and assemble.

If using ricotta, combine ricotta, 1/2 cup shredded mozzarella, 1/4 cup grated Romano (or Parmesan), Italian seasoning, garlic powder, black pepper, and the egg in a bowl. Taste and adjust seasoning. Place half of the pasta mixture in the baking pan, then add spoonfuls of the ricotta mixture evenly across the pasta. Top with the remaining pasta and spread the rest of the sauce over it.

Step 5 — Bake.

Cover the pan with foil and bake for 30 minutes to heat through. Remove the foil, sprinkle the top with remaining mozzarella and a bit of Romano or Parmesan, and bake uncovered for another 20–30 minutes until hot, bubbly, and golden on top. Let rest a few minutes before serving.

Frequently Asked Questions

Tips for Making This Pasta Al Forno

• Balance tomato acidity — A 1/4 teaspoon of baking soda calms tomato sharpness without adding sugar.
• Cook pasta al dente — Reduce boiling time by about 3 minutes so it holds up during baking.
• Don’t rinse the pasta — The starch helps the sauce adhere for better flavor and texture.
• Cover then uncover — Bake covered first to heat through, then uncover and add cheese to develop a golden crust.
• Ricotta is optional — It adds a creamy layer but can be omitted or mixed into the sauce for a lighter result.
• Prep ahead — Chop, shred, or even make the sauce a day ahead to speed assembly.
• Storage — Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven until warmed through or microwave individual portions.

What To Serve With Baked Ground Beef Pasta

Pasta al forno is a complete, hearty main, but a few simple sides make the meal feel special. Serve family-style with a crisp green salad, garlic bread, and a light dessert to round things out. Fresh greens with a lemon vinaigrette or a roasted vegetable side complement the richness of the casserole.

Other Delicious Pasta Recipes To Try

If you enjoyed this recipe, consider leaving a rating or a comment below to let others know how it turned out for you.

Pasta al Forno

Jessy Freimann

Pasta al forno (ziti al forno) is a hearty baked pasta with tender pasta, a tomato-meat sauce, creamy ricotta (optional), and melty mozzarella. It bakes to a golden finish in under an hour.

Prep Time 10 mins

Cook Time 50 mins

Total Time 1 hr

Course Dinner, Main

Cuisine Italian

Servings 8 servings

Calories 523 kcal

Equipment

• Large sauté pan
• Wooden spoon
• Chef’s knife
• Cutting board
• Measuring cups and spoons
• Large pot for boiling pasta
• 9 x 13-inch baking pan

Ingredients

• 1 Tablespoon olive oil
• ½ small onion, finely diced
• 2 large cloves garlic, minced
• 1 pound ground beef
• 2 (28-ounce) cans crushed tomatoes
• ¼ teaspoon baking soda (optional)
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 1 pound ziti pasta
• 1 ¼ cups shredded mozzarella, divided
• ⅓ cup Romano or Parmesan, grated

Optional ricotta mixture

• 8 ounces ricotta cheese
• ½ cup shredded mozzarella
• ¼ cup Romano or Parmesan, grated
• ½ teaspoon Italian seasoning
• ½ teaspoon garlic powder
• Ground black pepper, to taste
• 1 large egg (to bind, optional)

Instructions

1. Preheat the oven to 400°F. Heat olive oil in a large sauté pan over medium heat. Bring a large pot of salted water to a boil.
2. Add onion and garlic to the heated oil and sauté 2–3 minutes until softened. Avoid browning the garlic too much.
3. Add ground beef and cook until browned, breaking it up with a spoon, about 5 minutes. Drain if necessary.
4. Stir in the crushed tomatoes, baking soda (if using), salt, and pepper. Reduce heat and simmer for 10 minutes.
5. While the sauce simmers, boil ziti 3 minutes less than the package instructions for al dente. Drain and return to the pot.
6. Spoon a few tablespoons of sauce into the bottom of a 9″ x 13″ baking pan.
7. Mix about ¾ of the sauce with the pasta until combined. If using the ricotta mixture, prepare it now by combining ricotta, mozzarella, Romano, seasonings, and egg.
8. Place half the pasta into the baking pan and add dollops of the ricotta mixture if using. Top with the remaining pasta and spread the rest of the sauce over the top.
9. Cover the pan and bake 30 minutes. Remove the foil, sprinkle with remaining mozzarella and grated cheese, and bake uncovered an additional 20–30 minutes until hot and bubbly.
10. Allow the casserole to rest a few minutes before serving. Serve warm.

Notes

• Baking soda instead of sugar: A small pinch of baking soda smooths tomato acidity without sweetness.
• Pasta timing: Slightly undercook the pasta so it finishes perfectly in the oven.
• No rinsing: Leaving the pasta starchy helps the sauce cling.
• Cheese crust: Bake covered to heat through, then uncover and cheese the top to form a browned crust.
• Make-ahead tips: Chop veggies, shred cheese, or make the sauce a day ahead to simplify assembly.
• Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat in a 350°F oven covered, or microwave individual portions.

Nutrition

Serving: 1 serving • Calories: 523 kcal • Carbohydrates: 45 g • Protein: 28 g • Fat: 25 g

Tried this recipe?
Let us know how it was in the comments.

Video

A step-by-step video demonstrating the recipe may be available on the original recipe page for visual guidance.

The post Italian Pasta al Forno: Cheesy Oven-Baked Pasta Recipe first appeared on Adhani.

Overnight chia pudding is a simple, make-ahead option that works perfectly for meal-prep breakfasts, quick snacks, or a healthy dessert-like treat. It’s thick, creamy, and satisfying while remaining nutrient-dense — full of fiber, plant-based protein, and heart-healthy fats. With just three core ingredients you can prepare a base pudding in minutes and customize each serving with different toppings to suit your mood or dietary needs.

I always keep chia seeds on hand because they’re incredibly versatile — you can use them in baked goods, snacks, puddings, and more. My favorite, though, is this easy overnight chia seed pudding. It’s naturally sweetened and requires minimal effort: stir the ingredients together, refrigerate, and come back to a ready-to-eat, creamy pudding. Preparing individual jars makes mornings effortless; grab a jar and go, or enjoy it leisurely at home topped with fresh fruit, granola, nuts, or a spoonful of yogurt.

Why You’ll Love This Chia Pudding

• Takes only a few minutes to prepare and requires no cooking.
• Simple, reliable meal-prep — make several jars to last for days.
• Highly customizable: choose milk, sweetener, and toppings to match your taste.
• Nutrition-packed: chia seeds deliver fiber, omega-3s, and additional protein when paired with milk or yogurt.

Overnight Chia Pudding Ingredients

See the recipe section below for exact amounts and a printable-style ingredient list.

• Chia seeds: Use fresh seeds for best texture. Both black and white chia seeds work well.
• Milk: Whole milk creates a richer pudding, but any dairy or plant-based milk (oat, almond, soy, coconut) can be used.
• Maple syrup: Adds gentle sweetness and a subtle caramel note; substitute with honey, agave, or another sweetener if preferred.

How to Make Overnight Chia Pudding

1. Mix the ingredients: Place the chia seeds in a jar or bowl, pour in the milk, and add the maple syrup.

2. Stir immediately and stir again after two minutes to prevent seeds from settling or clumping.

3. After one hour: Stir again to break up any clumps. Then cover and refrigerate for at least 8 hours or overnight.

4. Add toppings just before serving — fresh fruit, nuts, granola, yogurt, or a drizzle of nut butter are all great options.

Tips for Success

• Whisk early and often: Stir a couple of times in the first hour to stop the seeds from clumping and ensure an even, creamy texture.
• Serve chilled: This pudding tastes best when cold; refrigerate overnight for the creamiest consistency.
• Batch prep: Prepare multiple jars at once to keep on hand for 3–4 days of breakfasts or snacks.
• Adjust texture: For a looser pudding add a splash more milk before serving; for a thicker texture use slightly more chia seeds.

Possible Variations

• Milks: Use dairy milk, oat milk, almond milk, soy milk, or coconut milk. Each changes the flavor and creaminess slightly.
• Seeds: Black or white chia seeds both set up nicely and look slightly different in the finished pudding.
• Sweeteners: Substitute maple syrup with honey, agave, cane sugar, or low-calorie sweeteners as desired.
• Flavor boosters: Stir in a pinch of cinnamon, a dash of cocoa powder, or a teaspoon of vanilla extract for extra flavor.
• Mix-ins: Fold in Greek yogurt, mashed banana, or fruit compote for creamier texture or additional sweetness.

Best Served With

• Fresh fruit and berries: Blueberries, strawberries, raspberries, banana slices, or diced apples.
• Nuts and seeds: Pistachios, almonds, walnuts, sunflower seeds, or pumpkin seeds for crunch and extra nutrition.
• Yogurt: A spoonful of Greek yogurt or skyr adds protein and a pleasant tang.
• Toppings: Granola, toasted oats, shredded coconut, or a few chocolate chips make the pudding more decadent.
• Spreads: Nut butter, a swirl of jam, or a spoonful of fruit compote are delicious finishes.

How to Store Leftovers

Store leftover chia pudding in an airtight glass container in the refrigerator. It will keep well for 3–4 days. If it firms up more than you like, stir in a splash of milk to loosen the texture before serving.

FAQs

More Breakfast

Appetizers

Avocado Cheese Toast

Breakfast

Banana Waffles

Appetizers

Baked Egg Tortilla Bites

Breakfast

Easy Breakfast Muffins

If you try this chia pudding, I’d love to hear how you customize it. Leave a comment with your favorite mix-ins or topping combinations.

Overnight Chia Pudding

Creamy make-ahead chia pudding using just three ingredients.

Prep: 5 mins

Total: 8 hrs 5 mins

Equipment

• Mini whisk or fork
• Glass jar or container (about 225 ml / 8 oz)

Ingredients (per 1 serving)

• 20 grams chia seeds (about 2 tablespoons)
• 130 ml milk (about 1/2 cup)
• 1/2 teaspoon maple syrup (adjust to taste)

Instructions

1. Place the chia seeds in a jar, bowl, or container.
2. Pour in the milk and add the maple syrup.
3. Whisk thoroughly so no seeds stick to the glass or clump together.
4. Wait two minutes, stir again to break up any forming clumps.
5. Cover the container and refrigerate. After about one hour stir once more, then leave overnight (at least 8 hours) to set.
6. In the morning, add your preferred toppings and enjoy.

Nutrition

Approximate per serving: Calories 187 kcal; Carbohydrates 17 g; Protein 8 g; Fat 10 g; Fiber 7 g. Nutrition values are estimates and should be used as a guideline only.

The post Creamy Overnight Chia Pudding with Vanilla and Berries first appeared on Adhani.

8 Instant Pot Must Have Accessories

These accessories are useful, affordable, and compatible with most 6-quart Instant Pots—perfect for boosting your kitchen efficiency.

Instant Pot

Stainless Steel Inner Pot

Having a spare stainless steel inner pot is surprisingly handy. It lets you prepare multiple components back-to-back without washing between each use—great for batch cooking, sauces, or switching from savory to sweet recipes quickly.

Instant Pot

Stainless Steel Steamer Baskets

A steamer basket expands what you can do in the Instant Pot: steamed vegetables, delicate fish, or even a basket used to hold aromatics for broths. It keeps food elevated above the liquid while still providing gentle, even steam cooking.

Instant Pot

Springform Pan

Springform pans (commonly 6–7 inches for a 6-quart Instant Pot) let you bake cheesecakes, deep-dish brownies, and even small savory casseroles inside the cooker. Choose a size that fits comfortably in your pot for best results.

Instant Pot

Double Stack Rack / Pan

A stacked pan or tiered rack lets you cook two items at once—potatoes on the bottom, a meatloaf or vegetables on top—so you can prepare a complete meal in one cycle without flavor transfer or extra cookware.

Instant Pot

Extra Sealing Rings

Sealing rings absorb aromas over time. Keeping a separate ring for savory dishes and another for baked goods or sweets prevents flavor crossover and keeps desserts tasting clean and fresh.

Pyrex

Heatproof Glass Bowls

Tempered glass bowls that fit inside the pot are ideal for desserts, custards, and individualized portions. Pyrex-style glass tends to withstand pressure-cooking temperatures without cracking, making it reliable for molten cakes or puddings.

Gokcen

Silicone Egg & Mini-Mold Set

Silicone molds work great for eggs, muffins, brownies, and bite-sized desserts. They’re flexible for easy unmolding and are simple to clean—perfect for making fun, portion-controlled treats in the Instant Pot.

Zavor

Silicone Baking Dish

An 8 x 2.5-inch silicone baking dish fits nicely in a 6-quart Instant Pot. It’s lightweight, won’t rust, and is freezer-, oven-, and air-fryer-safe—handy for meals you want to prepare ahead and reheat.

Instant Pot Accessories Cooking Tutorial Video

We have a step-by-step cooking tutorial showing how to use many of these accessories in everyday recipes. If you prefer visual instruction, look for our Instant Pot accessories tutorial on our YouTube channel to see tips, tricks, and sample recipes in action.

These eight accessories cover a wide range of Instant Pot uses—from steaming and baking to batch cooking and specialty desserts. Investing in a few well-chosen items will expand your menu options and save time. Which accessory would you try first? Share your favorites or questions in the comments section below—whether it’s a must-have tool or a recipe tip, your experience helps others get the most from their Instant Pot.

The post 8 Instant Pot Accessories That Speed Up Cooking first appeared on Adhani.

The best chocolate chip banana cake

After testing many banana cake recipes, this version stands out for texture and flavor. It avoids the common pitfalls of banana cakes that are too dry, too bread-like, or overly gummy. The batter yields a tender crumb, balanced sweetness, and the right amount of moisture so each bite melts in your mouth. The combination of banana, dark chocolate chunks and a peanut butter Swiss meringue buttercream creates a sophisticated yet comforting cake perfect for gatherings or special occasions.

Tips to get the perfect texture and bake

• Measure flour accurately: Using a kitchen scale gives the most consistent results. Spoon the flour into a bowl and weigh it rather than scooping directly from the bag, which can compact flour and lead to over-measured batches. Accurate measurement helps prevent dry or dense cakes.
• Choose ripe bananas: Use three medium-large ripe bananas. The darker and riper the bananas, the more flavor they contribute. Peeled weight around 375 g is ideal for this recipe — that’s roughly 1 1/4 cups mashed.
• Bake until set: The cake should be lightly golden. Press the top gently — it should barely spring back. If an impression remains, bake for a few more minutes; if it bounces back quickly, it may be slightly over-baked but still delicious.

What kind of chocolate to use

For the chocolate in the batter I recommend chopping a dark baking bar into chunks for a more rustic texture, though regular chocolate chips work well too. For the ganache, use dark chocolate chips or chopped dark chocolate for depth and contrast with the peanut butter buttercream. If you prefer a sweeter finish, semi‑sweet or milk chocolate will also work.

What buttercream to use

Swiss meringue buttercream is my preference here because of its silky texture and lightness compared to American buttercream. For this cake I make a peanut butter Swiss meringue buttercream, but you can substitute other buttercreams if desired — French buttercream or a stable American-style frosting will also work. One batch of buttercream is based on 1 cup (227 g) of butter.

How to make peanut butter Swiss meringue buttercream

Swiss meringue buttercream is straightforward when you break it down. In brief: gently heat egg whites with sugar over a simmering double boiler until the sugar dissolves, whip the mixture into stiff, glossy peaks and allow it to cool. Then add room-temperature butter a few tablespoons at a time until the texture becomes smooth, and finally fold in creamy peanut butter and vanilla. Temperature control is key — ensure the meringue is cool before adding butter and use butter that is soft but not greasy. If the finished buttercream is too soft for piping, chill briefly for 10–20 minutes until it firms up slightly.

How to make the cake ahead of time

• Baked cake layers: Wrap cooled layers in plastic wrap. Leave at room temperature overnight, or freeze up to one week. Thaw at room temperature before slicing and frosting.
• Chocolate ganache: Ganache can be prepared the day before and kept covered at room temperature. Refrigerating makes it firmer and requires gently reheating to spreadable consistency.
• Peanut butter Swiss meringue buttercream: Make up to two days ahead and keep covered at room temperature. For longer storage, refrigerate or freeze; bring back to room temperature and rewhip to restore texture before using.

How to store the cake

Store the frosted cake at room temperature for 2–3 days in a cool area. If sliced, cover cut sides with plastic wrap or use a cake dome. Refrigerate fully covered for up to a week. To freeze slices, wrap individually or place in an airtight container inside a freezer bag and remove excess air; freeze for up to two months. Thaw in the refrigerator or at room temperature as preferred.

Thanks for reading — I hope you enjoy making this cake. If you try it, take note of your favorite chocolate and peanut butter pairings and adapt the sweetness to taste. Happy baking!

Love, B

Peanut Butter Chocolate Chip Banana Cake Recipe

Chocolate chip banana cake frosted with creamy peanut butter Swiss meringue buttercream and dark chocolate ganache.

Prep: 1 hr 15 mins

Cook: 25 mins

Additional Time: 4 hrs

Total: 5 hrs 40 mins

Serves: 14

Author: Bernice Baran

Ingredients

Banana Chocolate Chip Cake

• 300 g all-purpose flour, spooned and leveled
• 1/2 tsp baking soda
• 2 tsp baking powder
• 1/2 tsp salt
• 375 g ripe bananas, mashed (about 3 very large or 4 medium)
• 2 large eggs, room temperature
• 200 g granulated sugar
• 100 g light brown sugar, lightly packed
• 113 g sour cream or Greek yogurt
• 120 mL canola oil
• 1 tsp vanilla extract
• 170 g chopped dark chocolate or chocolate chips

Dark Chocolate Ganache

• 240 mL heavy whipping cream
• 340 g dark chocolate chips

Peanut Butter Swiss Meringue Buttercream

• 4 large egg whites, room temperature
• 200 g granulated sugar
• 227 g unsalted butter, room temperature
• 120 g creamy peanut butter
• 1 tsp vanilla bean paste or extract
• 1/8 tsp salt

Method

Banana Chocolate Chip Cake

1. Preheat oven to 350°F (177°C). Grease and line two 8-inch pans.
2. Whisk together flour, baking soda, baking powder, and salt. Mash bananas until nearly smooth.
3. In a large bowl, whisk eggs with both sugars until smooth. Add sour cream (or Greek yogurt) and oil and whisk to combine, then stir in vanilla and mashed bananas. Add dry ingredients and mix until just combined. Fold in chopped chocolate.
4. Divide batter between prepared pans. Bake 25–30 minutes until lightly browned and springy. Cool completely before slicing.

Dark Chocolate Ganache

1. Heat cream over medium-low just until it begins to simmer. Pour over chocolate and let sit 1–2 minutes, then stir until smooth. Allow to cool to a spreadable consistency.

Peanut Butter Swiss Meringue Buttercream

1. Bring a small pot of water to a simmer. Place egg whites and sugar in a heatproof bowl and set over the simmering water. Whisk until the sugar has dissolved, about 5–10 minutes.
2. Remove from heat and whip the mixture on high until stiff, glossy peaks form and it has cooled, about 7–10 minutes.
3. With the mixer on low, add butter a few tablespoons at a time, allowing each addition to incorporate. Once all butter is added, briefly increase speed to bring the buttercream together.
4. Scrape the bowl, then add peanut butter, vanilla and salt. Beat until fully combined. If too soft, chill 10–20 minutes before using.

Assemble

1. Slice each cooled cake layer in half horizontally so you have four thin layers.
2. Place a bottom layer on a cake board or serving plate and spread a generous layer of peanut butter Swiss meringue buttercream. Add the next layer and spread half the ganache. Repeat with the third layer and more buttercream, then top with the fourth layer.
3. Chill the stacked cake 30 minutes to set, then apply a light crumb coat with remaining buttercream. Leave some buttercream for decoration.
4. Dot the top with spoonfuls of ganache and lightly spread to create a marbled effect. Use leftover buttercream and ganache to add swirls and texture on top.

Nutrition (per serving)

Calories: 814 kcal; Carbohydrates: 89 g; Protein: 11 g; Fat: 48 g; Saturated Fat: 23 g; Cholesterol: 89 mg; Sodium: 313 mg; Fiber: 5 g; Sugar: 61 g.

Course: Cakes | Cuisine: American

Keywords: banana cake, chocolate chip banana cake, chocolate ganache, peanut butter frosting, Swiss meringue buttercream

For more banana recipes, check out:

• BANANA CHOCOLATE CHUNK MUFFINS
• BANANA DONUT
• OLIVE OIL BANANA BREAD WITH STREUSEL
• BANANA BREAD SANDWICH COOKIES

The post Chocolate Peanut Butter Banana Cake Recipe first appeared on Adhani.

Sweet Pongal | Chakkarai Pongal | Sakkarai Pongal | Pongal recipe | inipu Pongal | sweet Pongal recipe | pressure cooker sweet Pongal | Pongal recipe with step-by-step pictures and an accompanying video demonstration. This classic South Indian sweet is made from rice, moong dal, and jaggery. It is commonly prepared during Pongal and Sankranti festivals, as well as many other celebrations and offerings. Sweet Pongal is also a nourishing treat for kids and adults alike.

Sweet Pongal, also called Sakkarai Pongal or Chakkarai Pongal, combines soft, well-cooked rice and moong dal with warm jaggery syrup, enriched with ghee, cardamom, and roasted nuts. The texture should be creamy and slightly grainy, with a balanced sweetness and a fragrant finish from cardamom and ghee. Many families add a little milk at the end for extra richness; this is optional but lovely.

Sakkarai Pongal | Sweet Pongal

The post Sakkarai Pongal: Traditional Sweet Pongal Recipe first appeared on Adhani.

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