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Korean Grilled Chicken Skewers with Gochujang Sauce Sweet & Spicy Korean Gochujang Chicken Skewers from the Grill Ingredients: For the Chicken Marinade: 1 ½ lbs boneless, skinless chicken thighs, cut into 1-inch pieces 2 tablespoons gochujang (Korean chili paste) 1 tablespoon soy sauce 1 tablespoon honey 1 tablespoon sesame oil 2 cloves garlic, minced 1 teaspoon grated fresh ginger 1 tablespoon rice vinegar Optional Garnish: Sesame seeds Sliced green onions For Skewers: Bamboo or metal skewers (soaked in water if bamboo) Directions: In a large bowl, whisk together gochujang, soy sauce, honey, sesame oil, garlic, ginger, and rice vinegar. Add chicken pieces to the marinade, mix to coat evenly, and refrigerate for at least 30 minutes (up to 4 hours for best flavor). Thread marinated chicken onto skewers. Preheat grill to medium-high heat and oil the grates. Grill the chicken skewers for 10–12 minutes, turning occasionally, until nicely charred and cooked through (internal temp 165°F). Garnish with sesame seeds and green onions if desired. Serve hot. Prep Time: 15 minutes | Marinate Time: 30 minutes | Cooking Time: 12 minutes | Total Time: 57 minutes Kcal: 290 kcal per serving | Servings: 4 servings #gochujangchicken #koreangrill #koreanchickenskewers #chickenskewers #grilledchicken #gochujangrecipes #asianbbq #koreanbbq #spicychicken #bbqskewers #skewerlovers #koreanflavors #easygrilling #chickendinner #bbqseason #grilledmeals #asianinspired #weeknightgrilling #flavorfulchicken #summereats Fire up the grill with these Korean Gochujang Chicken Skewers! Spicy, sweet, and so irresistible.

沢口愛華　本郷柚巴

𝑴𝒖𝒐̂́𝒏 𝒔𝒂𝒚 𝒊́𝒕 𝒕𝒉𝒊̀ 𝒖𝒐̂́𝒏𝒈 𝒓𝒖̛𝒐̛̣𝒖 𝑴𝒖𝒐̂́𝒏 𝒔𝒂𝒚 𝒏𝒉𝒊𝒆̂̀𝒖 𝒕𝒉𝒊̀ 𝒄𝒖̛́ 𝒏𝒈𝒂̃ 𝒗𝒂̀𝒐 𝒆𝒎...

Indulge in this delectable Keto Chicken Caprese Casserole - it's a low-carb delight packed with flavor and goodness! Perfect for meal prep or a cozy family dinner. Ingredients: - 2 cups cooked, shredded chicken - 1 cup cherry tomatoes, halved - 1 cup fresh mozzarella balls, halved - 1/2 cup fresh basil leaves, chopped - 1/4 cup olive oil - 2 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon salt - 1/2 teaspoon black pepper - 1/4 teaspoon red pepper flakes (optional) - 1/2 cup grated Parmesan cheese Directions: 1. Start by preheating your oven to 375°F (190°C) – the perfect temperature for bubbling cheese! 2. In a large mixing bowl, toss together the shredded chicken, halved cherry tomatoes, mozzarella balls, and chopped basil. It should look like a colorful party in there! 3. In a separate small bowl, whisk together the olive oil, minced garlic, oregano, salt, black pepper, and red pepper flakes. This mixture is the magic sauce that brings everything together. 4. Pour the olive oil mixture over the chicken and vegetable mix, and stir until all the ingredients are well coated and happy. 5. Transfer everything to a greased 9x13-inch baking dish, spreading it out evenly. 6. For the finishing touch, sprinkle the grated Parmesan cheese generously over the top. More cheese = more happiness! 7. Pop it in the preheated oven and bake for 25-30 minutes, or until the cheese is gloriously bubbly and golden. 8. Once it's out of the oven, let it cool for a few minutes before diving in. Trust me; it'll be hard to resist the aroma! Serving Size: 1/6 of the casserole Nutritional Values (per serving): Calories: 400 Protein: 32g Carbs: 4g Fat: 28g Enjoy this delicious casserole with family and friends! #KetoRecipes #HealthyEating #ChickenCaprese #LowCarbDelight #ComfortFood

Mexican Carnitas – Slow-Cooked Pork Traditional Mexican carnitas are made by slow-cooking pork shoulder until tender and then frying it for a crispy exterior, perfect for tacos or burritos. Ingredients (Serves 6): * 1.5kg pork shoulder, cut into large chunks * 1 orange, juiced * 1 onion, quartered * 4 garlic cloves * 1 tsp cumin * 1 tsp oregano * Salt and pepper * Lard or oil for frying Instructions: 1. Place pork, orange juice, onion, garlic, cumin, oregano, salt, and pepper in a large pot. 2. Cover with water and simmer gently for 2–3 hours until pork is tender. 3. Remove pork and shred. 4. Heat lard or oil in a large pan and fry shredded pork until crispy on the edges. 5. Serve with warm tortillas, salsa, and fresh cilantro. Mexican Tip: Carnitas are often accompanied by pickled red onions and lime wedges.

Looking for a delicious street food experience at home? Acarajé with Vatapá and Shrimp Ingredients: - 1 cup black-eyed peas - 1 onion, chopped - 2 cloves garlic, minced - 1 teaspoon salt - 1/2 teaspoon cayenne pepper - 1/2 teaspoon black pepper - 1/2 teaspoon cumin - Vegetable oil for frying - 250g shrimp, peeled and deveined - 1/2 cup coconut milk - 1/2 cup breadcrumbs - 1/2 cup peanuts, ground - 1 tablespoon palm oil - 1/2 lime, juiced - Fresh cilantro for garnish Preparation Steps: 1. Soak black-eyed peas overnight, then rinse and peel the skins off. 2. Blend black-eyed peas, chopped onion, garlic, salt, cayenne, black pepper, and cumin until smooth. 3. Heat vegetable oil in a pan for frying. 4. Form the black-eyed pea mixture into small balls and fry until golden brown. 5. In a saucepan, combine shrimp, coconut milk, breadcrumbs, ground peanuts, palm oil, lime juice, and cook until shrimp are done and sauce thickens. 6. Serve the acarajé split open, topped with vatapá and garnished with fresh cilantro. Prep Time: 20 mins | Cooking Time: 30 mins | Total Time: 50 mins Calories: 400 kcal per serving | Servings: 4 servings Suggested Pairings: Serve with a side of spicy salsa or avocado salad for a refreshing contrast. #acaraje #vatapa #shrimp