Inspire New Recipes for Spring 2020

Spring is associated with many important events: Easter, Cinco de Mayo, high school and college graduations, weddings, the Indianapolis 500, the Kentucky Derby, Memorial Day, and Mother's Day. Spring is here (even though it's been chilly the past few days). We're moving away from "comfort food" we devoured during the winter season and instead, we're transitioning to refreshing food for a warm spring day. We're introducing more vegetables and bright colors to our recipes--because we deserve fun, flavorful food right now.

But this year's spring season is very different from past years due to the COVID-19 pandemic. We're staying home, which means we have to cook our meals and find alternatives. We might not be able to find ingredients to make our favorite recipes right now. We'll have to improvise.

But we can still make delicious food. You can cook these dishes to eat at home. You don't have to be disappointed. Cooking might serve as a distraction right now. Take a chance with these recipes. There are plenty of hearty, flavorful options to choose from. Bon appetite!

1. Baked Chicken and Cheese Quesadillas with Queso Dip 

Baked chicken and cheese quesadillas.

With Cinco de Mayo just around the corner, you might be wondering about what Mexican dish you can prepare for the festive holiday. These baked chicken and cheese quesadillas are the easiest and most delicious meal. Made with shredded baked chicken, sour cream, and plenty of cheese, this is the perfect Mexican meal for any occasion. This has quickly become one of my favorite recipes. It is a real treat!

To make these quesadillas, you will need the following ingredients:

• 8-10 10-inch flour tortillas
• 4 c. shredded baked chicken 
• 1 Tbsp. sauteed green bell peppers
• 2 c. sour cream
• 2 c. shredded mozzarella cheese 

Preheat your oven to 400 degrees. In a large bowl, stir together the shredded baked chicken, 1 1/2 cups of sour cream, and shredded mozzarella cheese. Line two large baking sheets with parchment paper. Grease the parchment paper with cooking spray. 

Working with one tortilla at a time, add 1/3-1/2 cup of the filling on one side of the tortilla. Add the sauteed green bell peppers. Fold the tortilla in half. Arrange the prepared quesadillas on the baking sheet and brush with olive oil. 

Queso dip.

Bake for 15 minutes until the quesadillas are golden brown and crispy. Serve with the remaining sour cream, or with prepared queso dip. However, you're probably wondering, "How do I make the queso dip?" Luckily, I have the answer. This is the best homemade queso dip recipe. It's delicious, versatile, and it feels like you're at a Mexican restaurant. 

To make this queso dip recipe, you will need the following ingredients: 

• 1/2 lb. white American cheese
• 1/4 c. milk (you might need to add more milk)
• 1 Tbsp. butter

Place the cheese, milk, and butter in a sauce pan over low heat. Heat until melted and stir frequently. You may add green chilis, bell peppers, cumin, or cayenne pepper, according to your preferences. Add more milk if you want the queso dip to be thinner. Serve immediately with chips and your baked quesadillas. Enjoy! 

2. Fluffy Blueberry Pancakes 

Fluffy blueberry pancakes with bacon and maple syrup.

Mother's Day will be different this year. For many of us, we won't be able to celebrate the day with our mothers or motherly figures. We'll be staying home. But just because we're home, it doesn't mean we still can't treat our mothers. Cook her breakfast in bed. If you're going to serve breakfast, well, you might as well do things right. 

These fluffy buttermilk blueberry pancakes are the perfect way to start the day. If your only experience with pancakes is from a box of Aunt Jemima's prepared mix, it's time to step outside your comfort zone. These homemade blueberry pancakes (inspired by Joanna Gaines' Magnolia Table) are fluffy, crisp, savory, and you can add any toppings you prefer. I made blueberry pancakes, which are perfect for a spring brunch meal. The pancakes are a splash of color that we need right now. 

You will need the following ingredients: 

• 2 c. all-purpose flour
• 1/4 c. sugar
• 1 Tbsp. baking powder
• 2 tsp. baking soda
• 1/2 tsp. salt
• 2 c. buttermilk
• 1/2 c. vegetable oil
• 2 large eggs
• 2/3 c. blueberries
• Maple syrup, for serving
• Butter, for serving

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside. In a medium-sized bowl, whisk together the buttermilk, oil, and eggs. Add the liquid ingredients to the flour mixture and stir together in a mixer until well combined. Let stand for about 20 to 30 minutes. At this point, the batter will begin to get fluffy. Add the blueberries to the batter and fold in to combine. 

Fluffy blueberry pancakes.

Heat a skillet or griddle over medium-high heat until hot. Add oil to the skillet and when a few droplets of water splashed on the surface begin to sizzle, pour 1/4 cup of the batter per pancake into the skillet. Make sure the pancakes are far enough apart that they won't touch. 

Cook until the pancakes get lightly browned on the bottom and the top is bubbly. This will take about two minutes. Flip and cook until the pancakes are lightly browned on the other side. This will take another two minutes. Transfer the pancakes to a platter and repeat to make the rest of the pancakes. 

Serve hot, with butter and maple syrup. Pancakes are best eaten hot just after cooking. Enjoy! 

3. Honey Chicken and Waffles 

Honey chicken and waffles.

If you don't like pancakes, don't worry. I have another delicious breakfast recipe that can also serve as a dinner meal. Chicken and waffles are an essential meal in the South, but the dish has become popular in all regions in recent years. You wouldn't think chicken and waffles go together, but they do. The juicy chicken strips perfectly complement the cripsy, fluffy waffles. Drizzle warm honey on top, and you're ready for a delicious breakfast. 

To make this meal, you will need the following ingredients for the chicken tenders:

• 1 lb. chicken tenders
• 1/2 c. all-purpose flour
• 3/4 c. buttermilk
• 1 large egg
•  1/2 c. vegetable oil
• Honey, for taste 

You will need the following ingredients for the waffles: 

• 1 1/2 c. all-purpose flour
• 1 1/4 tsp. baking powder
• 1 1/2 c. buttermilk
• 1 large egg
• 1/4 c. butter, melted 
• 2 Tbsp. sugar
• Maple syrup, for serving

To make the chicken, spread the flour on a sheet of wax paper. Whisk together the buttermilk and egg in a shallow dish. Dip the chicken tenders, one piece at a time, in the flour and then in the buttermilk mixture. Dip again in the flour, shaking off the excess flour. 

Honey chicken and waffles.

Heat the oil in a large skillet over medium-high heat. Add the chicken, in batches, and cook, turning, until the chicken is golden brown and cooked through. Set aside. 

To make the waffles, combine the flour and baking powder in a medium bowl. Stir in the buttermilk, egg, butter, and sugar until well combined. Lightly spray the upper and lower waffle plates with nonstick spray. Pour the batter into the lower plate of a waffle iron, spreading the batter to the edges. Close the lid and cook until the waffles are browned and crisp. This will take about three to five minutes. 

Place the fried chicken tenders on top of the warm waffles. Drizzle warm honey on top of the chicken. Add maple syrup to the waffles. Enjoy!

4. Sweet Orange Scones

Sweet orange scones with a maple-orange glaze.

I'm pretty sure scones were made specifically for spring brunches. The simple treat isn't too filling, but it's also a sweet ending to a delicious meal. Celebrate the start of the spring season with fresh orange juice flavors and a delightful maple-orange glaze. Whoever eats these scones (also inspired by Joanna Gaines' Magnolia Table) will feel like they just checked into a bed and breakfast. 

You will need the following ingredients for the scones: 

• 2 c. all-purpose flour
• 1 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 large egg
• 3/4 c. sour cream
• 1/2 c. sugar
• 1 tsp. grated orange zest
• 12 Tbsp. butter, cut into 1-inch cubes and frozen

You will need the following ingredients for the maple-orange glaze:

• 1 3/4 c. powdered sugar
• 1 tsp. grated orange zest
• 3 Tbsp. butter, melted
• 4 Tbsp. fresh orange juice
• 1 tsp. vanilla extract
• 1/2 tsp. maple syrup 

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In a small mixing bowl, lightly whisk the egg. Then, whisk in the sour cream and set aside. 

Sweet orange scones with a maple-orange glaze.

In another bowl, place the sugar and orange zest. Using the back of a spoon, work the zest into the sugar until well combined. Stir the sugar mixture into the flour mixture. Add the frozen butter and, using your fingers, blend until the mixture is pebble-like. Stir in the egg and sour cream mixture until the dough forms a ball. You can use your hands if it's easier. Divide the dough in half. 

Place one dough portion on a lightly floured surface and press it into a six-inch round. Cut the round into six wedges. Then, arrange the wedges one inch apart on the prepared baking sheet. Repeat with the second dough portion. 

To make the maple-orange glaze, stir together the powdered sugar and orange zest in a medium-sized bowl. Stir in the melted butter, orange juice, vanilla, and maple syrup, mixing until the glaze is smooth. With a spoon, drizzle the glaze over the warm scones. Enjoy! 

5. Strawberry Shortcake 

Strawberry shortcake.

Strawberry shortcake is a favorite spring dessert for all ages. Inspired by blogger Lil' Luna, these scrumptious, soft cakes combine a light layer of cream cheese and whipped cream, topped with fresh, cold strawberries. If you're a fruit lover, take one bite of this dessert and it will savor your taste buds this season. If this dessert doesn't symbolize spring, I don't know what does. 

To bake this dessert, you will need the following ingredients: 

• 1/2 c. butter, softened
• 1 c. sugar
• 2 large eggs
• 1 tsp. baking powder
• 1 1/2 c. all-purpose flour
• 3/4 c. milk
• 1 tsp. pure vanilla extract
• 1 pint fresh strawberries
• 8 oz. cream cheese, softened
• 1/4-1/2 c. powdered sugar
• 8 oz. Cool Whip, frozen 

Preheat your oven to 350 degrees. In a large bowl, beat together the sugar and butter until creamy and smooth. Mix in the eggs and baking powder. While beating, alternate between adding in the flour and milk. Beat until the ingredients are well combined. Stir in the vanilla extract. 

Strawberry shortcake.

Pour the batter into a greased and floured 9x13 baking dish. Bake for 18-20 minutes until a toothpick comes out clean. The cake should be light in color. Set aside to cool completely. 

Dice the strawberries and set aside. In a large mixing bowl, cream together the cream cheese, powdered sugar, and frozen Cool Whip. Evenly spread the mixture on top of the cooled shortcake. Top with the diced strawberries and refrigerate for three hours before serving. Enjoy! 

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This spring season is different than others. However, we're slowly getting used to this new lifestyle. We're getting used to staying home. This is our new "normal." While you're home this spring season, try these recipes. Have fun in the kitchen. Pretty soon (hopefully), you'll be back to dining at restaurants. You better make the most of this time that we have to be home. 

Let's enjoy this season and the food associated with it. 

-KJL-