shasha86

[forkfulofflavor]

Easy Chinese Curry Chicken Ingredients: 1 (12 oz / 340 g) chicken breast, thinly sliced against the grain into 1/4” (5mm) thick pieces For the Marinade: 1/4 tsp salt 1 tbsp dry sherry 1 tbsp cornstarch For the Spice Mix: 1 1/2 tsp curry powder 1 tsp turmeric powder 1/4 to 1/2 tsp chili flakes (optional for spice level) For the Stir Fry: 2 tbsp peanut oil (or vegetable oil) 1/2 large white onion, chopped 1/2-inch piece (1 cm) ginger, minced 1 green bell pepper, chopped 1 carrot, sliced 1 cup low-sodium chicken broth 2 tsp sugar 1 tsp salt 2 tsp oyster sauce Directions: Marinate the chicken: In a medium-sized bowl, combine the chicken, salt, dry sherry, and cornstarch. Mix until the chicken is evenly coated and set aside to marinate. Cook the vegetables: Heat oil in a large skillet over medium-high heat. Once hot, add the chopped onions and stir-fry for 1 minute. Add aromatics and spices: Stir in the minced ginger, bell pepper, carrot, and spice mix (curry powder, turmeric, and optional chili flakes). Cook for about 2 minutes, or until the vegetables start to soften. Simmer the sauce: Pour in the chicken broth, and add the sugar, salt, and oyster sauce. Stir to combine and bring the mixture to a boil. Cook the chicken: Reduce the heat to medium-low and bring the broth to a simmer. Add the marinated chicken to the skillet, ensuring minimal overlapping of the slices. Gently use a spatula to separate any pieces that are stuck together. Simmer for about 2 minutes, or until the chicken is cooked through and the sauce has thickened slightly. Serve: Transfer the curry chicken stir fry to a plate. Serve hot over steamed rice for a satisfying main dish. Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes Kcal: 320 kcal per serving | Servings: 2-3 This Easy Chinese Curry Chicken is a delicious and quick stir fry that’s perfect for busy weeknights. The tender slices of chicken are marinated to perfection, then cooked with a flavorful blend of curry powder, turmeric, and chili flakes. Paired with fresh vegetables like onions, bell peppers, and carrots, this dish has a beautiful balance of texture and spice. Served over steamed rice, this Chinese curry chicken is both satisfying and packed with bold flavors. The subtle sweetness from the oyster sauce and the heat from the chili flakes make it an irresistible meal that’s sure to become a family favorite.

[rodandconepress]

Indulge in the savory and smoky goodness of extra thick smoked pork chops. The perfect blend of spices in the dry rub enhances the natural flavors of the meat, while slow smoking ensures a juicy and tender result. A delightful dish for any barbecue or smoked meat enthusiast.

Ingredients: 4 extra thick pork chops. 1/4 cup kosher salt. 1/4 cup brown sugar. 2 tablespoons black pepper. 2 tablespoons paprika. 1 tablespoon garlic powder. 1 tablespoon onion powder. 1 teaspoon cayenne pepper. Wood chips for smoking hickory or applewood recommended.

Instructions: Combine kosher salt, brown sugar, black pepper, paprika, garlic powder, onion powder, and cayenne pepper to create a dry rub. Rub the mixture generously over both sides of each pork chop, ensuring even coverage. Place the pork chops in a sealable plastic bag and refrigerate for at least 4 hours or overnight to allow the flavors to penetrate the meat. Preheat your smoker to 225F 107C and add the wood chips according to your smoker's instructions. Remove the pork chops from the refrigerator and let them come to room temperature while the smoker heats up. Place the pork chops on the smoker grates, leaving space between each chop for proper smoke circulation. Smoke the pork chops for approximately 2.5 to 3 hours or until they reach an internal temperature of 145F 63C. Allow the smoked pork chops to rest for 5-10 minutes before serving. Serve hot and enjoy the rich, smoky flavor of your extra thick smoked pork chops!

Prep Time: 20 minutes

Cook Time: 180 minutes

Arnold

[jungletoe]

Serve this flavorful and easy-to-make beef stroganoff over fluffy rice. The whole family will be pleased with this simple dish, which is ideal for hectic weeknights.

Ingredients: 1 lb beef sirloin, thinly sliced. 2 tablespoons olive oil. 1 onion, finely chopped. 2 cloves garlic, minced. 8 oz mushrooms, sliced. 1 cup beef broth. 1 cup sour cream. 2 tablespoons all-purpose flour. Salt and pepper to taste. Cooked rice for serving.

Instructions: In a large skillet, heat olive oil over medium-high heat. Add sliced beef and cook until browned, then remove from skillet and set aside. In the same skillet, add chopped onion and minced garlic. Saut until softened. Add sliced mushrooms to the skillet and cook until they release their moisture and start to brown. Sprinkle flour over the mushroom mixture and stir well to combine. Gradually pour in beef broth while stirring constantly to prevent lumps. Bring the mixture to a simmer and cook until thickened. Return the cooked beef to the skillet and stir in sour cream until well combined. Season with salt and pepper to taste. Serve the beef stroganoff over cooked rice. Enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

MaryPena

[sunrajaoilindustries]

Cooking for your pookie? Use Mr. Gold Rice Bran Oil for flavor and good health!

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[andreitopli]

This slow cooker chicken tacos recipe is a convenient and flavorful way to enjoy a Mexican-inspired meal. The chicken cooks low and slow with taco seasoning, onions, bell peppers, and diced tomatoes, resulting in tender and flavorful meat that's perfect for filling tortillas.

Ingredients: 1.5 lbs boneless, skinless chicken breasts. 1 packet taco seasoning. 1 cup chicken broth. 1 onion, chopped. 1 bell pepper, sliced. 1 14.5 oz can diced tomatoes. Tortillas, for serving. Taco toppings cheese, lettuce, salsa, etc..

Instructions: Place chicken breasts in the slow cooker. Sprinkle taco seasoning over the chicken. Add chopped onion, sliced bell pepper, and diced tomatoes on top. Pour chicken broth over everything. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through and tender. Once done, shred the chicken using two forks. Serve the shredded chicken in tortillas with desired taco toppings.

Prep Time: 10 minutes

Cook Time: 360 minutes

Albert S

[nsdkrecipes]

Welcome to Nsdk Recipes! 🌿 Here, you’ll find delicious, easy-to-follow recipes inspired by my passion for cooking and years of experience in the kitchen. Whether you’re looking for quick weeknight meals, hidden flavor secrets, or simply want to explore new culinary adventures, you’re in the right place. Let’s cook, learn, and enjoy great food together! Don’t forget to like, follow, and stay tuned for mouthwatering recipes. 😊

[kristinavart]

This Lemon Garlic Parmesan Chicken and Asparagus recipe fits into one pan and is quick and easy to make. It's great for a quick dinner during the week. Lemon, garlic, and Parmesan cheese give both the chicken and the asparagus great flavor, making a satisfying meal that's sure to please.

Ingredients: 4 boneless, skinless chicken breasts. 1 pound asparagus, trimmed. 3 tablespoons olive oil. 4 cloves garlic, minced. 1/2 cup grated Parmesan cheese. 1 lemon, juiced and zested. Salt and pepper to taste.

Instructions: Preheat oven to 400F 200C. Place chicken breasts and asparagus on a large baking sheet. In a small bowl, mix olive oil, minced garlic, lemon juice, lemon zest, salt, and pepper. Brush the olive oil mixture over chicken and asparagus, ensuring even coating. Sprinkle grated Parmesan cheese over chicken and asparagus. Bake in preheated oven for 20-25 minutes or until chicken is cooked through and asparagus is tender. Serve hot and enjoy!

[pandoricasims]

These Spicy Sriracha Tuna Lettuce Wraps are a tasty, low-carb and keto-friendly way to make a quick and filling meal. They are full of flavor and good for you, and they're great for lunch or a light dinner.

Ingredients: 2 cans of tuna, drained. 2 tablespoons mayonnaise. 1 tablespoon sriracha sauce. 1 teaspoon soy sauce. 1 teaspoon sesame oil. 1/4 cup diced cucumber. 1/4 cup diced red bell pepper. 1/4 cup diced avocado. 1 tablespoon chopped fresh cilantro. Salt and pepper to taste. 6 large lettuce leaves, such as butter or romaine.

Instructions: Put the drained tuna, mayonnaise, sriracha sauce, soy sauce, sesame oil, diced red bell pepper, diced avocado, diced cucumber, and chopped cilantro in a bowl. Mix well. To taste, add salt and pepper to the tuna mix. On each lettuce leaf, put a spoonful of the tuna mix. Like a burrito, wrap the lettuce around the tuna filling and tie it off. Do it again with the rest of the lettuce leaves and tuna mixture. Serve right away and enjoy!

[aarved]

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[indianyellowpages-blog-blog]

𝐃𝐢𝐬𝐜𝐨𝐯𝐞𝐫 𝐭𝐡𝐞 𝐟𝐢𝐧𝐞𝐬𝐭 𝐪𝐮𝐚𝐥𝐢𝐭𝐲 𝐆𝐨𝐥𝐝𝐞𝐧 𝐒𝐞𝐥𝐥𝐚 𝐁𝐚𝐬𝐦𝐚𝐭𝐢 𝐑𝐢𝐜𝐞 𝐰𝐢𝐭𝐡 𝐈𝐧𝐝𝐢𝐚𝐧𝐘𝐞𝐥𝐥𝐨𝐰𝐏𝐚𝐠𝐞𝐬! 🌾

✨ 𝐈𝐟 𝐲𝐨𝐮'𝐫𝐞 in 𝐑𝐚𝐣𝐤𝐨𝐭, 𝐨𝐮𝐫 𝐭𝐫𝐮𝐬𝐭𝐞𝐝 𝐝𝐞𝐚𝐥𝐞𝐫𝐬 offer 𝐩𝐫𝐞𝐦𝐢𝐮𝐦 𝐛𝐚𝐬𝐦𝐚𝐭𝐢 𝐫𝐢𝐜𝐞 that’s perfect for 𝐞𝐯𝐞𝐫𝐲 𝐦𝐞𝐚𝐥. ✨ 𝐄𝐥𝐞𝐯𝐚𝐭𝐞 𝐲𝐨𝐮𝐫 𝐜𝐨𝐨𝐤𝐢𝐧𝐠 with the 𝐫𝐢𝐜𝐡 𝐚𝐫𝐨𝐦𝐚 and flavor of 𝐠𝐨𝐥𝐝𝐞𝐧 𝐬𝐞𝐥𝐥𝐚 𝐛𝐚𝐬𝐦𝐚𝐭𝐢.

𝐂𝐨𝐧𝐭𝐚𝐜𝐭 𝐮𝐬 𝐭𝐨𝐝𝐚𝐲 for the 𝐛𝐞𝐬𝐭 𝐝𝐞𝐚𝐥𝐬 and 𝐝𝐞𝐥𝐢𝐯𝐞𝐫𝐢𝐞𝐬!

𝐁𝐨𝐨𝐤 𝐍𝐨𝐰: https://www.indianyellowpages.com/rajkot/golden-sella-basmati-rice.htm

[abcfamilygifs]

With just the right amount of spices and toppings, these Mexican Ground Beef Tacos are full of flavor. A quick and tasty meal for taco fans!

Ingredients: 1 lb ground beef. 1 small onion, finely chopped. 2 cloves garlic, minced. 1 tsp cumin. 1 tsp chili powder. 1/2 tsp paprika. Salt and pepper to taste. 1 cup diced tomatoes. 1/2 cup black beans, drained and rinsed. 1/2 cup corn kernels. 1/4 cup fresh cilantro, chopped. 8 small taco shells. 1 cup shredded cheddar cheese. Sour cream, salsa, and lime wedges for serving.

Instructions: In a skillet, brown the ground beef over medium heat, breaking it apart as it cooks. Add chopped onions and minced garlic, and saut until onions are translucent. Stir in cumin, chili powder, paprika, salt, and pepper. Cook for another 2 minutes. Add diced tomatoes, black beans, and corn kernels. Cook until heated through. Stir in chopped cilantro, then remove from heat. Warm taco shells in the oven or microwave according to package instructions. Fill each taco shell with the beef mixture, top with shredded cheddar cheese, and serve with sour cream, salsa, and lime wedges.

Christine

[littleunicorn1]

Kimchi Sweet Potato Rice Pot

Ingredients:

1 cup of jasmine or sushi rice

1 medium sweet potato, peeled and diced

1 cup kimchi, roughly chopped

1 tablespoon sesame oil

2 tablespoons soy sauce

2 teaspoons gochujang (Korean chili paste) or any hot sauce

1 teaspoon sugar

1 clove garlic, minced

1/2 cup vegetable broth (or water)

1 green onion, chopped (for garnish)

Sesame seeds (for garnish)

Optional: Fried egg (for serving)

Instructions:

Cook the Rice:

Rinse the rice under cold water until the water runs clear.

In a pot, add the rice and 1 1/4 cups of water. Bring to a boil, then cover and reduce the heat to low. Let it simmer for 15 minutes or until fully cooked.

Once done, remove from heat and let it sit covered for an additional 10 minutes.

Prepare Sweet Potatoes:

While the rice is cooking, heat sesame oil in a large skillet over medium heat.

Add diced sweet potatoes and cook for about 8-10 minutes, stirring occasionally until they start to soften.

Add Kimchi & Flavorings:

Add the chopped kimchi, garlic, soy sauce, gochujang, and sugar to the sweet potatoes. Stir well and cook for another 5 minutes until the sweet potatoes are tender and the kimchi has released some of its liquid.

Add Broth:

Pour in the vegetable broth and stir everything together. Let it simmer for a few minutes until the broth has mostly evaporated and the mixture becomes saucy.

Serve:

Fluff the cooked rice and divide it into bowls. Spoon the kimchi-sweet potato mixture on top.

Garnish with green onions and sesame seeds.

Optionally, top each serving with a fried egg.

[notsofasttimes]

A quick and easy 30-minute sesame ginger garlic broccoli beef stir fry recipe that's packed with flavor and perfect for a weeknight dinner. Tender slices of beef, crisp broccoli, and a savory sesame ginger garlic sauce come together for a satisfying meal.

Ingredients: 1 pound flank steak, thinly sliced. 3 cups broccoli florets. 1 red bell pepper, thinly sliced. 3 cloves garlic, minced. 1 tablespoon fresh ginger, minced. 3 tablespoons sesame oil. 1/4 cup low-sodium soy sauce. 2 tablespoons honey. 2 tablespoons rice vinegar. 1 teaspoon cornstarch. 1/2 teaspoon red pepper flakes optional. Cooked rice, for serving. Sesame seeds, for garnish. Green onions, sliced, for garnish.

Instructions: In a small bowl, whisk together soy sauce, honey, rice vinegar, cornstarch, and red pepper flakes if using. Set aside. Heat 2 tablespoons of sesame oil in a large skillet or wok over high heat. Add thinly sliced flank steak and cook for 3-4 minutes until browned. Remove the cooked steak from the skillet and set it aside. In the same skillet, add the remaining tablespoon of sesame oil. Add minced garlic and ginger, and saut for 1-2 minutes until fragrant. Add broccoli florets and red bell pepper slices to the skillet, and stir-fry for 4-5 minutes until they start to become tender. Return the cooked steak to the skillet and pour the sauce mixture over everything. Stir-fry for an additional 2-3 minutes until the sauce thickens and coats the ingredients. Serve the sesame ginger garlic broccoli beef stir fry over cooked rice. Garnish with sesame seeds and sliced green onions. Enjoy your delicious stir-fry!

Kim M

[sunrajaoilindustries]

Every spoonful of Mr.Gold rice bran oil adds a little more love to your cooking.

Use coupon SEP10 to avail 10% discount.

[adebisishank]

This easy smoky recipe will turn a traditional corned beef brisket into a delicious, smoky delight. The dish is made tender and delicious by slow smoking, and the rub brings out the natural flavors.

Ingredients: 1 whole corned beef brisket. 2 tablespoons black pepper. 2 tablespoons coriander. 1 tablespoon garlic powder. 1 tablespoon onion powder. 1 tablespoon paprika. 1 tablespoon brown sugar. Wood chips for smoking.

Instructions: Let wood chips steep in water for half an hour. Set the smoker's temperature to 225F 107C. To make a rub, mix paprika, brown sugar, coriander, garlic powder, onion powder, and black pepper. Take the corned beef out of its packaging and use paper towels to pat it dry. Give the brisket a thorough coating of the rub on all sides. After the smoker has heated up, place the brisket inside and add soaked wood chips for smoke. After 56 hours of smoking, or until the internal temperature reaches 200F 93C, stop smoking. Before slicing, cover the brisket with foil and allow it to rest for half an hour. Serve by slicing against the grain.

Ethan