These honey sriracha salmon bowls are spicy, sweet and so easy to make. With only 20 minutes of active prep and cook time, this is the perfect easy dinner recipe for the whole family.

Honey Sriracha Salmon Bowls

salmon filets

soy sauce

honey

sriracha

garlic

water

white rice

avocado

cucumber (sliced)

edamame (cooked)

sriracha mayo

cut salmon

Cut your salmon into 1 inch cubes. I took the skin off, but you can keep it on if you prefer.

whisk marinade

Whisk together all ingredients for the marinade in a large bowl.

marinate salmon

Add in the salmon and marinate for up to 1 hour, but ideally at least 20 minutes.

heat pan

Once it&#39;s done marinating, heat a large skillet with a splash of oil and add in the salmon, but keep the rest of the marinade on the side for now.

cook

Cook for 2-3 minutes on each side to get a nice crisp.

add sauce

Add in the marinade and cook until the sauce thickens.

assemble

Assemble your bowls with a bed of rice, then add in the salmon, avocado, cucumber, edamame and top with the sriracha mayo.

serve

Sprinkle with red pepper flakes and sesame seeds and enjoy!

This Butter Chicken is the dreamiest creamiest Indian curry that you can make in the comfort of your own home, even down to the iconic bold orange-red color. It rivals your favorite restaurant&#039;s Chicken Makhani and is best when indulged with basmati rice or homemade garlic naan.

Butter Chicken (Murgh Makhani)

lbs chicken thighs (cubed)

dahi (*see notes)

lemon (juiced)

ginger garlic paste

green chili (finely chopped)

garam masala

turmeric

cumin

kashmiri chili powder

salt

butter (divided)

onion

star anise

black cardamom pod

green cardamom pods

cinnamon

tsp cumin seeds

½ teaspoon garam masala

coriander

cloves

tomato paste

tomatoes

sugar

salt (to taste)

cashews (optional)

heavy cream

kasuri methi

cilantro, red onion, heavy cream (to garnish)

Trim the fat from the chicken thighs. Cube the chicken into 1-inch pieces.

In a large bowl, mix together the items for the marinade - the dahi, lemon juice, ginger garlic paste, finely chopped green chilis, garam masala, turmeric, ground cumin, kashmiri chili powder, and salt. Once the marinade is ready, add the chicken into the bowl and toss so that it&#39;s fully coated.

Cover the chicken with plastic wrap and marinate for a minimum of 30 minutes, up to 24 hours.

Crush the green cardamom pods in a mortar and pestle or under the flat of a knife. Remove the black seeds inside the pod and discard the green part.

Melt two tablespoons of butter in a pot on medium heat. Add the star anise, black cardamom, seeds from the green cardamom pods, cinnamon stick, and cumin seeds and allow the flavor to infuse with the butter for a minute.

Add the chopped onions and ginger garlic paste into the butter. Sauté until the onions start to brown.

Add the ground spices - the garam masala, coriander, cloves, and kashmiri chili powder. Give everything a good stir and let it cook for 1 minute so the spices can bloom in the butter. Don&#39;t let them sit for longer, otherwise the spices will burn.

Stir in the tomato paste, canned crushed tomatoes, cashews (optional), sugar, and salt to taste.

Switch the stove to low to medium heat, and allow the sauce to simmer. It&#39;ll start to thicken and darken significantly. This can take 5-10 minutes. The fat will start to release on the sides and form little pools. Switch the heat off.

While the sauce is simmering in the step above, heat the cast iron skillet on high heat. Add a tablespoon of ghee or neutral oil in the pan and add in the marinated chicken. Cook on each side for 3-4 minutes until it reaches an internal temperature of 165 ºF and the chicken has browned. Set aside once done.

Remove and discard the black cardamom pod, star anise, and cinnamon stick. Transfer the contents of the pot into a blender along with the rest of the butter. Blend the sauce until it&#39;s completely smooth. If it&#39;s too thick, add a tablespoon of water at a time. Add up to a 1/2 cup of hot water based off of preference if you’d like a looser curry.

Transfer the sauce back into the pan and bring it back to a soft simmer. Add the chicken with all of the juices and spices into the pan. Stir to coat and simmer for an additional 5 minutes, until the fat begins to separate again.

Slowly pour in the heavy cream while stirring. Continue to simmer for 2-3 minutes until the sauce is thick and creamy. This is a great point to taste and adjust for spices.

Remove from heat and finish off the sauce with a pinch of kasuri methi.

Garnish the butter chicken with heavy cream, cilantro, and finely diced red onions. Serve hot with rice or garlic naan.

Oat milk iced matcha latte made in 90 seconds EXACTLY like Starbucks! No need for hot water or a bamboo matcha whisk for this green tea latte!

Iced Matcha Latte Oat Milk (Starbucks Copycat)

Oat milk (Oatly brand)

Ice cubes

Sugar (or other sweetener)

Matcha powder

In a cup, add the milk, ice, sugar, then matcha. Secure the lid and shake vigorously until no matcha clumps are visible.

This composed side dish is as delicious as it is pretty.

Butter-Roasted Carrots with Hazelnut Crumble and Goat Cheese

hazelnuts

tablespoon, sesame seeds

coriander seeds

teaspoon, minced fresh thyme

teaspoon, grated lemon zest

¼ teaspoon, table salt

pounds, carrots, peeled

teaspoons, table salt

teaspoons, pepper

ounces, goat cheese, crumbled (1 cup)

pepperoncini,

tablespoons, extra-virgin olive oil

parsley

FOR THE HAZELNUT CRUMBLE: Adjust oven rack to lowest position and heat oven to 350 degrees. Spread hazelnuts, sesame seeds, and coriander seeds in even layer on rimmed baking sheet and bake until hazelnuts are deep golden brown and seeds are fragrant, 7 to 9 minutes. Let mixture cool on sheet for 10 minutes.

Transfer hazelnut mixture to food processor. Add thyme, lemon zest, and salt and pulse until finely chopped, 8 to 10 pulses. Transfer hazelnut crumble to small bowl; set aside. (Crumble can be stored in airtight container for up to 1 month.)

FOR THE CARROTS: Increase oven temperature to 450 degrees. Pour 4 tablespoons melted butter onto rimmed baking sheet; tilt and swirl sheet until surface is evenly coated with butter.

Cut carrots in half crosswise, then cut each piece in half lengthwise. Toss carrots, salt, pepper, and remaining 1 tablespoon melted butter together in large bowl, then arrange carrots in even layer on prepared sheet. Roast carrots on lowest rack until well browned on bottoms and paring knife inserted into thickest carrots meets with little resistance, 40 to 50 minutes.

Using spatula, transfer carrots to serving platter. Sprinkle with hazelnut crumble, goat cheese, and pepperoncini. Drizzle with oil and sprinkle with parsley. Serve warm or at room temperature.

This deliciously refreshing recipe for Iced Ube Latte is super easy to make! With a creamy and frothy base of ube milk and espresso, it&#039;s a fun and tasty way to enjoy your morning coffee and also a great afternoon pick-me-up.

Ube Latte

plant milk (180 ml) (such as coconut)

tsp vanilla extract

shot espresso (1 oz, 30 ml) (cold)

ice cubes

Place the ube powder into your glass and whisk it thoroughly with enough water to dissolve it.

Blend the plant milk in a high-speed blender with the vanilla extract and sweetener for roughly 1 minute or until lightly frothy.

Place the ice cubes into your glass, pour the frothy milk over the top and finish off with the shot of espresso.

Admire the beautiful color of your drink, and stir before you enjoy your Ube Latte.

You will definitely fall in love with this amazing recipe! Yemeni chicken mandi is such an awesome combination of perfectly broiled chicken with fluffy aromatic rice. So delicious!

Yemeni Chicken Mandi

chickens (cut as desired)

onion (quartered)

bay leaf

dry lime

cardamom pods

mandi spices

coriander powder

garlic powder

ginger powder

black pepper

oil (for sautéing)

chicken bullion powder

basmati rice

yellow onions

½ inch block fresh ginger

red bell pepper,

green bell pepper,

jalapeno,

reserved broth

saffron (highly recommended)

smoked paprika

cardamom

caramalized and crispy onions

almonds

golden raisins

lit up charcoal

Add 3 tablespoons of oil to a pot. Add the quartered onion, mix until fragrant, then add chicken.

Mix in the whole spices, then add the rest of the powdered spices and mix well. Add water to cover and let it boil for 30 minutes on medium heat.

Remove the chicken and broil it until its skin gets crispy. I like brushing it with some oil and mandi spices before crisping.

For the rice, add 3 tablespoons of oil to a pot. Add finely chopped onions and sauté over medium/low heat for 15 minutes, so they soften and do not burn.

Add the chopped 1/2 inch-size bell peppers with the garlic and ginger. Sauté for 5 minutes, then add the cinnamon stick and the dried lime, and add the soaked and drained rice along with mandi spices.

Add the hot broth, cover, and adjust the salt to your taste. Let it boil for 5 minutes before lowering the heat to low and simmering for 10-15 minutes.

Light 2 pieces of charcoal or use liquid smoke. When the rice and chicken are done, add the charcoal to foil in the middle of the rice and chicken and a drop of oil to let it smoke. Quickly cover the food with foil and let it sit for 5 minutes before removing the charcoal and discarding it.

Transfer the cooked rice to a large serving platter and place chicken on top of it. You can also garnish with freshly chopped parsley, toasted almonds, or golden raisins and caramelized onions.

Serve with fresh salad, hot sauce, or yogurt. Best served with Yemeni Sahawiq.

Hi there,
I am making this dish for a Yemeni friend in Ireland so I am anxious to get it right! How long and at what heat should I broil the chicken in the oven after boiling it? I am worried it will get overcooked. Many thanks for the recipe. Can't wait to cook it.
John

Amazing recipe, we really enjoyed this meal. The charcoal gave an amazing taste, I will definitely be making this again!

Okay I made this and it was very delicious and easy to make I definatley recommend this!!!

I will be making this tonight can't wait!

This recipe is perfect in every single way. The flavors were amazing. Very easy to prepare. Doesn’t require a lot of time. I had to use wings to make because it’s all I had on hand but it still tasted sooo delicious. Never had Mandi like this before! The rice with the bell peppers was amazing. Loved it. Thank you for this recipe.

If you don’t make this recipe, you’re missing out. This might be the best meal I’ve ever made all thanks to falasteenifoodie ! Incredible 😋

Make the best strawberry jam with this easy no-pectin strawberry jam recipe! It&#39;s super fruity, made with just 3 ingredients, fresh or frozen berries, &amp; can be refrigerated, frozen, or water bath canned!

Easy Homemade Strawberry Jam (No Pectin)

strawberries (slightly underripe work best; though you can use fresh or frozen)

lemon juice

Tbsp lemon zest (from 1 lemon)

lemon seeds (optional,

Sterilize the jars/tools - i.e., non-reactive saucepan, spoon, etc.- in hot, soapy liquid. Or do so in the dishwasher, ensuring they&#39;re still hot when you use them. Then leave them to drain and dry on a clean, sterilized surface.

If you don&#39;t have a thermometer, place 2-3 small plates in the freezer for the gel test.

If you&#39;re planning to water bath can the jam, prepare the canner by adding a trivet/rack and filling it with enough water to submerge the jars by an inch. If you didn’t use the dishwasher to keep the jars hot, place the lidded jars in the water and heat the water to an almost boil while preparing the jam.

Prepare the tools

Wash the strawberries well, then use a small knife (or a straw pushed through the bottom) to remove the stems and leaves. Remove any berries that are blemished/spoiled.

Zest and juice the lemon. Optionally keep a few of the lemon seeds, too, as they&#39;re packed with pectin and can be fished out of the jam before storing/canning it.

Prepare the berries

Transfer the strawberries and sugar to a large, deep, heavy-based stainless-steel saucepan and use a potato masher to mash them into a pulp (or your desired consistency).

Add the lemon juice and zest (and seeds, if using), and stir. Bring the mixture to a boil over medium-low heat, stirring constantly to ensure the sugar dissolves, and the jam doesn’t scorch to the bottom of the pan.

Skim any foam that appears (to avoid cloudy jam), simmering until it thickens enough to coat the back of a spoon. This usually takes about 15-20 minutes.

Make the jam

Remove the jam from the heat before testing its set. Then, if you have a thermometer, use it to test that the jam has reached 220ºF/104ºC.If not, add a spoonful of jam to one of the freezer plates and return it to the freezer for a minute before testing. It should be set and wrinkle when pressed on the edges. If it hasn’t set, continue to cook the jam for a few minutes and test it again.

The gel test

Place the sterilized, hot jars on a clean kitchen towel/wooden board (to avoid them cracking) and carefully pour/spoon the jam (using a jarring funnel helps avoid mess) into the jars, leaving ¼-inch headspace (0.5 cm) at the top.

Wipe the jar rims with a clean kitchen towel and place the lid on the jar, screwing the screw bands until resistance is met, then increase to fingertip-tight.If you aren&#39;t canning, your homemade jam is now ready to cool, then refrigerate.

Fill the jars

Place the filled jars in the prepared canner, ensuring they&#39;re submerged under at least 1 inch of water. Bring the water to a boil over medium-high heat, add a lid, and allow them to process for 10 minutes (adjust the time based on your altitude).

Remove the canner lid and allow them to sit for 5 minutes before using canning jar tongs to transfer the jars to a clean kitchen towel (to avoid cracking) an inch or two apart to cool undisturbed for 24 hours.

Once cooled, check the jar seals (remove the screw band, and the lid should stay in place), then store them in a cool, dark location (like your pantry) for up to a year and a half.Re-process any unsealed jars with new lids/jars (after checking for chips) or transfer them to the fridge to use within a month.

Water bath canning

https://content.jwplatform.com/videos/tNXqQshT.mp4

Make the best strawberry jam with this easy no-pectin strawberry jam recipe!

Strawberry Jam (No Pectin)

This Copycat Taco Bell Crunchwrap Supreme recipe is easy, delicious, and so much better than the original! Each is filled with taco meat, nacho cheese, sour cream, lettuce, tomatoes, shredded cheese, and a tostada to give its signature crunch!

Copycat Taco Bell Crunch Wrap Supreme

beef

Tablespoons taco seasoning (or 1 packet)

burrito-size flour tortillas

taco-size flour tortillas

tostada shells

Nacho cheese sauce

sour cream

lettuce

tomatoes (diced)

Mexican cheese blend (grated)

Salsa (optional)

Pico de gallo (optional)

Cilantro (optional)

In a large skillet, cook ground beef and onions over medium-high heat until no pink remains in the meat and the onions are translucent.

drain

Add garlic, taco seasoning, and water and cook for 4-5 minutes or until the liquid has almost evaporated.

MAKE MEAT MIXTURE:

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