#Spicyfood

[scr4n]

Bombay express pizza 🍕🔥

[jimpixj]

Decided to just do slight coloring instead of doing some serious coloring.

Ren really likes spicy foods, I think mint likes her ramen. Anxiety loves it too 🙂 but he did have to take his jacket off considering he started sweating too much.

Both Mint and Anxiety belong to @hheisa

[forkfulofflavor]

Chicken Pozole Verde Soup Ingredients: 2 tablespoons olive oil 1 large onion, peeled and chopped 1 jalapeño pepper, seeded, deveined, and chopped 2 poblano peppers, seeded and chopped 6 garlic cloves, minced 1 pound tomatillos, husked, rinsed, and quartered 8 cups chicken broth, divided 1 small bunch fresh cilantro (leaves and tender stems) 2 teaspoons dried oregano 2 teaspoons ground cumin 1 teaspoon ground coriander 1 bay leaf 1 teaspoon salt 2 pounds boneless, skinless chicken thighs or breasts 2 (15-ounce) cans hominy, drained and rinsed 1 teaspoon chicken bouillon (optional, to taste) Ground black pepper, to taste Toppings (optional): Thinly sliced radishes, sliced avocado, sliced jalapeños, lime wedges, fresh cilantro, shredded cabbage, tortilla chips Directions: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the onions, jalapeño, and poblano peppers, and sauté for 3-4 minutes until the onions start to turn translucent. Add garlic and tomatillos, stirring regularly, and cook for 4-5 minutes or until the peppers have softened. Remove from heat. Transfer the onion mixture to a blender, and add about 1 cup of chicken broth. Add fresh cilantro and blend until smooth, adding additional broth if needed. Return the blended mixture to the pot, and add the remaining chicken broth, dried oregano, ground cumin, ground coriander, bay leaf, and salt. Stir well to combine. Place the chicken in the pot and bring the mixture to a boil over medium heat. Reduce heat to low, partially cover, and simmer for 30 minutes or until the chicken is tender and fully cooked. Remove the chicken from the pot, shred it with two forks, and return it to the pot. Stir in the hominy. Cook the soup uncovered for 10 minutes over medium heat. Taste and adjust seasoning with chicken bouillon, salt, and black pepper as needed. Let it simmer for an additional 5 minutes. Serve the soup in bowls, garnished with your favorite toppings like sliced radishes, avocado, jalapeños, lime wedges, fresh cilantro, shredded cabbage, and tortilla chips. Prep Time: 20 minutes | Cooking Time: 55 minutes | Total Time: 1 hour 15 minutes | Calories: 310 kcal | Servings: 6 This Chicken Pozole Verde Soup is a vibrant and flavorful twist on the classic Mexican dish, offering a rich broth filled with tomatillos, cilantro, and a hint of spice. The tender chicken, hearty hominy, and fresh herbs come together to create a satisfying meal perfect for any chilly evening. Topped with sliced radishes, creamy avocado, and crispy tortilla chips, this soup is both nourishing and delicious. Ideal for sharing with family or friends, this pozole verde brings warmth and bold flavors to your table. Customize with your favorite toppings to create a colorful and delicious bowl that’s as pleasing to the eye as it is to the taste buds. Each bite captures the essence of traditional Mexican comfort food, making this soup a must-have addition to your recipe collection.

[foodwithrecipes]

" Paneer Popcorn .  Here’s a recipe for Paneer Popcorn, a crispy and delicious snack perfect for any occasion: let's get on!

Read full recipe

https://foodrecipesoffical.com/wp-admin/post.php?post=4477&action=edit

[ivydoomkitty]

Happy Valentines Day and Singles Awareness Day to all! Whether you have a special someone, or are a single, remember that it is not someone else that completes you. You complete you. Find love in yourself, always. I'm spending my Singles Awareness Day practicing a lot of self care and love, patience, and kindness toward myself. Love yourself. Know your value. Know your worth. And never, ever let anyone treat you any less than the Queen you damn well know you are. 🔥 Spicy wardrobe by @whatkatiediduk Photo by @ncastro_photo Muah @misschrissylyn #selflove #selfcare #valentinesday #valentine #happyvalentinesday #vday #bettiepage #singlesawarenessday #love #vintagefashion #pinupgirl #pinupmodel #plussizemodel #photography #fyp #fypシ #spicyfood #spicy https://www.instagram.com/p/CoqACIlydcT/?igshid=NGJjMDIxMWI=

[flavorfuleats]

Slow Cooker Spicy Korean Meatballs make a great appetizer with toothpicks or main course with rice and a green veggie! The delicious sauce is made with gochujang, toasted sesame oil, garlic, honey, ginger, and soy sauce.

RECIPE: https://www.flavorfuleats.com/slow-cooker-spicy-korean-meatballs/

[makoiangst]

चाय और समोसा

I want someone to look at me the way samosa and chai look at each other! A jodi made in heaven, which tastes like heaven.

Chai और Samosa- एकदम कड़क!

[basitj]

In case you're having a bad day ;-)

[blazingchic]

[aquanomad28]

October 03, 2023

Tuesday

Yesterday, I had a hyperacidity attack after drinking coffee and juice on an empty stomach, with only an hour in between. My stomach was burning so bad, so I took antacid twice. It provided some relief, but as soon as it wore off, the pain came back.

Then, on my way pauwi pa, I passed by a street vendor selling kwekwek and tempura, so I couldn't resist and bought some. At dahil spicy sauce is life, kahit masakit ang tiyan ay bumili pa rin. As a result, my stomach started hurting even more.

Magda diet nga, mali2x naman😅🫠

[mramenmtl]

Croustillant, salé et juteux... c'est notre poulet frit Karaage! Profitez-en avec de la trempette!

Crispy, salty and juicy... it's our Karaage fried chicken! Enjoy it with our dipping sauce! #montréal #restaurant #japanesefood #japan #montroyal #friedchicken #pokebowl #appetizers #ramen

[forkfulofflavor]

Butternut Squash Soup Ingredients: 2 tablespoons olive oil 3 pounds butternut squash, peeled and chopped (seeds removed) 1 large onion, chopped (white or yellow) 1 large bell pepper, chopped (use jalapeño or hotter for a spicy version) 1 stalk celery, chopped 5 cloves garlic, chopped 2 tablespoons paprika (hot paprika preferred) 1 tablespoon fresh thyme 1 tablespoon fresh rosemary 1 teaspoon cayenne pepper 1 teaspoon cumin Salt and pepper, to taste 4 cups chicken stock (use vegetable stock for a vegetarian version; up to 6 cups for a thinner soup) For Garnish: Toasted pepitas (optional), red chili flakes, fresh chopped parsley Directions: In a large pot or Dutch oven, heat olive oil over medium heat. Add butternut squash, onion, bell pepper, and celery. Sprinkle with a pinch of salt and cook for 10-12 minutes, stirring occasionally, until vegetables start to soften and lightly caramelize. Add garlic, paprika, thyme, rosemary, cayenne pepper, and cumin. Stir well and cook for 2 more minutes to release the spices' flavors. Pour in the chicken (or vegetable) stock. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes or until all the vegetables are tender. Use an immersion blender to purée the soup until smooth, or transfer the soup to a blender or food processor in batches, then return to the pot. Taste and adjust salt, seasonings, and add more stock or water if a thinner consistency is desired. Simmer for another 5 minutes to enhance the flavors. Garnish with toasted pepitas, red chili flakes, and fresh parsley if desired. Serve warm and enjoy! Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes | Calories: 230 kcal | Servings: 6 This Butternut Squash Soup is an autumn classic that brings together the rich flavors of butternut squash, spicy paprika, and fresh herbs like rosemary and thyme. Blended to a creamy texture, this soup provides the ultimate cozy comfort for cooler days, with just a touch of heat from cayenne and jalapeños for those who enjoy a little extra kick. Not only is this soup delicious, but it’s also versatile. Perfect as a starter for a fall dinner party or as a comforting main dish, it’s easy to adjust the spice level and add garnishes like toasted pepitas or fresh parsley for added texture and color. This bowl of soup warms both the heart and soul, making it a must-have in your fall recipe collection.

[foodwithrecipes]

Aloo Kala Chana Curry. Black chickpeas (kala chana) are an excellent source of plant-based protein, which is essential for muscle building, repair, and overall body function. Read full recipe

https://foodrecipesoffical.com/wp-admin/post-new.php

[chaskka]

Chicken Biriyani Indian at Chaskka Oslo

Chicken Biryani is a classic Indian dish known for its rich flavors, aromatic spices, and layers of perfectly cooked rice and marinated chicken. Here’s a detailed and easy-to-follow recipe for making delicious Chicken Biryani at home.

Chicken Biryani Recipe

Ingredients:

For the Chicken Marinade:

500g (1 lb) Boneless Chicken Thighs or Breasts, cut into medium pieces

1 cup Plain Greek Yogurt

2 tbsp Lemon Juice

1 tbsp Ginger-Garlic Paste (equal parts minced ginger and garlic)

1 tbsp Biryani Masala or Garam Masala

1/2 tsp Ground Turmeric

1 tsp Red Chili Powder (adjust to taste)

1 tsp Salt

For the Rice:

2 cups Basmati Rice

4 cups Water

2 Bay Leaves

4 Cloves

4 Green Cardamom Pods

1 Cinnamon Stick

1 tsp Salt

1 tbsp Ghee or Butter

For the Biryani:

3 tbsp Ghee or Vegetable Oil

2 Large Onions, thinly sliced

2 Green Chilies, slit (optional)

2 Tomatoes, chopped

1/4 cup Fresh Cilantro, chopped

1/4 cup Fresh Mint Leaves, chopped

1/4 cup Warm Milk (optional)

A pinch of Saffron threads (optional)

1/2 tsp Biryani Masala or Garam Masala

1/4 cup Fried Onions (for garnish, optional)

Instructions:

1. Marinate the Chicken:

In a large bowl, combine the yogurt, lemon juice, ginger-garlic paste, biryani masala, turmeric, red chili powder, and salt.

Add the chicken pieces and mix well, ensuring they are thoroughly coated.

Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or preferably overnight for deeper flavors.

2. Prepare the Rice:

Rinse the basmati rice under cold water until the water runs clear to remove excess starch.

In a large pot, bring the 4 cups of water to a boil. Add the bay leaves, cloves, cardamom pods, cinnamon stick, salt, and ghee or butter.

Add the rinsed rice and cook until it's about 70-80% done (parboiled), which usually takes about 5-7 minutes. The rice should still have a bite to it.

Drain the rice and set aside.

3. Cook the Chicken:

Heat the ghee or oil in a large, heavy-bottomed pot or Dutch oven over medium heat.

Add the sliced onions and cook until golden brown and caramelized, stirring frequently (about 10-15 minutes).

Add the green chilies (if using) and the chopped tomatoes. Cook until the tomatoes soften and the oil starts to separate (about 5 minutes).

Add the marinated chicken pieces along with the marinade to the pot. Cook on medium-high heat for about 10 minutes, stirring occasionally, until the chicken is browned and cooked through.

4. Layering the Biryani:

Preheat your oven to 350°F (175°C) if you plan to bake the biryani. Alternatively, you can cook it on the stovetop.

In the same pot with the cooked chicken, sprinkle half of the chopped cilantro and mint.

Spread half of the partially cooked rice over the chicken evenly.

Layer the remaining chicken pieces and marinade, followed by the rest of the rice.

Sprinkle the remaining cilantro and mint on top.

5. Adding Saffron (optional):

Soak the saffron threads in the warm milk for a few minutes.

Drizzle the saffron milk over the top layer of rice for added flavor and color.

6. Cook the Biryani:

If using the oven, cover the pot with a tight-fitting lid or aluminum foil and bake for 25-30 minutes until the rice is fully cooked and the flavors meld together.

If cooking on the stovetop, cover the pot and cook on low heat for about 25-30 minutes, ensuring the bottom doesn’t burn (use a heat diffuser if necessary).

7. Serve:

Once cooked, gently fluff the rice with a fork to mix the layers without breaking the rice grains.

Garnish with fried onions if desired.

Serve hot with raita (yogurt sauce) or a side salad.

[ramen-tokyo]

彬龍華66（Hanryuka66）「66合桃担々麺」

✔️Store name / Menu

✔️Nearest : 五反田駅

[tasteful-tales-recipes]

Sizzling Sensation: Authentic Chicken Fajitas Recipe

Hey foodies! 🌟 Ready to spice up your dinner game? Dive into this mouthwatering recipe for Authentic Chicken Fajitas! Perfect for a weeknight dinner or a weekend fiesta. 🎉🔥

Ingredients:

2 boneless, skinless chicken breasts 🍗

1 red bell pepper 🌶️

1 yellow bell pepper 🌶️

1 green bell pepper 🌶️

1 large onion 🧅

3 cloves garlic, minced 🧄

2 tbsp olive oil 🫒

2 tsp chili powder 🌶️

1 tsp paprika 🧂

1 tsp cumin 🌿

Salt and pepper to taste 🧂

Tortillas 🌮

Optional toppings: sour cream, guacamole, shredded cheese, salsa 🥑🧀

Instructions:

Prep the Chicken:

Slice chicken breasts into thin strips. 🍗

In a bowl, mix olive oil, chili powder, paprika, cumin, salt, and pepper. 🌶️🧂

Toss chicken strips in the mixture and let marinate for 20 minutes. ⏰

Cook the Veggies:

Slice bell peppers and onion into thin strips. 🌶️🧅

In a large skillet over medium-high heat, add a drizzle of olive oil. 🫒

Sauté peppers and onion until soft and slightly charred. Remove from skillet. 🔥

Cook the Chicken:

In the same skillet, cook chicken strips until fully cooked and golden brown. 🍗✨

Combine:

Add the cooked veggies back into the skillet with the chicken. Mix well and let everything heat through. 🔥🥘

Serve:

Warm tortillas in a dry skillet or microwave. 🌮

Spoon chicken and veggie mixture onto each tortilla.

Top with your favorite toppings: sour cream, guacamole, shredded cheese, salsa. 🥑🧀

Enjoy! 🎉

These sizzling chicken fajitas are sure to be a hit! Perfect for a family dinner or impressing your friends at a gathering. Don't forget to share your creations with us! 📸

Shop My Kitchen 🍴🛒

Love the tools I use? Check them out on Amazon:https://kit.co/tastefultalesrecipes/effortless-eats-kitchen-essentials

Follow for More Recipes!

Stay tuned for more delicious recipes and kitchen tips! 🍴✨

Happy Cooking! 👩‍🍳👨‍🍳