Herbed Buttermilk Chicken Salad Crispy Herbed Chicken Salad with Creamy Buttermilk Dressing Ingredients: For the Salad: 2 boneless, skinless chicken breasts Salt and pepper to taste 1 teaspoon smoked paprika 1 tablespoon olive oil 6 cups mixed salad greens 1 cup cherry tomatoes, halved 1/2 cucumber, sliced 1/4 red onion, thinly sliced 1/2 avocado, sliced 1/4 cup chopped fresh herbs (parsley, dill, chives) For the Herbed Buttermilk Dressing: 1/2 cup buttermilk 1/4 cup mayonnaise 1/4 cup Greek yogurt 1 tablespoon lemon juice 1 teaspoon Dijon mustard 1 clove garlic, minced 1 tablespoon chopped fresh dill 1 tablespoon chopped fresh chives 1 tablespoon chopped fresh parsley Salt and black pepper to taste Directions: Season the chicken breasts with salt, pepper, and smoked paprika. Heat olive oil in a skillet over medium heat. Add chicken and cook for 5-6 minutes per side, or until golden brown and cooked through. Let rest for 5 minutes, then slice. In a small bowl, whisk together buttermilk, mayonnaise, Greek yogurt, lemon juice, Dijon mustard, and garlic. Stir in the chopped herbs and season with salt and pepper. In a large salad bowl, combine mixed greens, cherry tomatoes, cucumber, red onion, avocado, and herbs. Top the salad with sliced chicken and drizzle with herbed buttermilk dressing. Toss lightly to combine or serve dressing on the side. Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes Kcal: 325 kcal | Servings: 2 servings #chickensalad #buttermilkchicken #saladrecipe #healthylunch #easymeals #herbedressing #homecooking #cleaneating #glutenfreelunch #freshherbs #lightmeals #greekyogurt #mealprepideas #saladbowl #comfortfood #quickrecipes #simpledinner #farmtotable #lowcarbrecipes #easychicken Say hello to your new favorite summer salad! This Herbed Buttermilk Chicken Salad is fresh, flavorful, and perfect for sunny days.

Seafood and Coconut Soup Thai-Inspired Coconut Seafood Soup with Lemongrass and Lime Ingredients: 1 tablespoon coconut oil 1 small onion, finely chopped 2 garlic cloves, minced 1 tablespoon grated fresh ginger 1 stalk lemongrass, bruised and chopped 1 red chili, sliced (optional) 3 cups seafood stock or fish broth 1 (14 oz) can full-fat coconut milk 1 tablespoon fish sauce Juice of 1 lime 200g (7 oz) mixed seafood (shrimp, scallops, squid, mussels) 1/2 red bell pepper, thinly sliced 1/2 cup cherry tomatoes, halved 1/2 cup mushrooms, sliced Fresh cilantro and lime wedges for garnish Directions: In a large pot, heat coconut oil over medium heat. Sauté onion until translucent, about 3-4 minutes. Add garlic, ginger, lemongrass, and chili. Cook for 1-2 minutes until fragrant. Pour in seafood stock and bring to a gentle boil. Reduce heat and simmer for 10 minutes to infuse the broth. Stir in coconut milk, fish sauce, and lime juice. Simmer for another 5 minutes. Add the seafood, bell pepper, tomatoes, and mushrooms. Cook gently for 4-5 minutes, or until the seafood is just cooked through. Remove lemongrass pieces. Taste and adjust seasoning with more lime juice or fish sauce if needed. Ladle into bowls, garnish with fresh cilantro and serve with lime wedges. Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes Kcal: 295 kcal | Servings: 4 servings #seafoodsoup #coconutmilsoup #thaiinspired #seafoodrecipes #comfortsoup #easyweeknightmeals #cleaneating #soupseason #dairyfree #glutenfree #pescatarianrecipes #spicysoup #homemadesoups #southeastasianflavors #fishsoup #healthycomfortfood #tropicalflavors #coconutcurry #lowcarbsoups #easyrecipeideas Craving something cozy and exotic? This Thai-Inspired Coconut Seafood Soup is rich, creamy, and packed with coastal flavors!

Chinese-style Chicken Dumplings with Soy Sauce Savory Chinese Chicken Dumplings with Dipping Soy Sauce Ingredients: For the Dumplings: 1 lb (450g) ground chicken 1 tablespoon soy sauce 1 tablespoon sesame oil 1 tablespoon rice wine (Shaoxing wine or dry sherry) 1 teaspoon grated fresh ginger 2 cloves garlic, minced 1/4 cup finely chopped green onions 1/2 cup finely chopped napa cabbage 1 tablespoon cornstarch Salt and pepper to taste 30 round dumpling wrappers For the Dipping Sauce: 1/4 cup soy sauce 1 tablespoon rice vinegar 1 teaspoon sesame oil 1 teaspoon sugar 1 clove garlic, minced 1 teaspoon chopped chili (optional) Directions: In a large bowl, mix together ground chicken, soy sauce, sesame oil, rice wine, ginger, garlic, green onions, napa cabbage, cornstarch, salt, and pepper. Stir until well combined. Place a dumpling wrapper on a clean surface. Add about 1 teaspoon of filling to the center. Moisten the edges with water, fold in half, and press to seal, pleating if desired. Repeat with remaining wrappers and filling. To cook, heat 1 tablespoon oil in a nonstick skillet over medium-high heat. Add dumplings in a single layer and fry for 2 minutes until the bottoms are golden brown. Carefully add 1/4 cup water, cover the pan, and steam for 5 minutes. Remove the lid and let the water evaporate. Cook for another 1–2 minutes until crisp again. Mix all dipping sauce ingredients in a small bowl. Serve dumplings hot with dipping sauce on the side. Prep Time: 30 minutes | Cooking Time: 10 minutes | Total Time: 40 minutes Kcal: 300 kcal | Servings: 4 servings (about 7–8 dumplings per person) #chinesedumplings #chickendumplings #potstickers #asiandumplings #homemadewrappers #soygarlic #dumplinglover #easyasianrecipes #comfortfood #steameddumplings #panfried #dumplingnight #dumplingsauce #chineseappetizer #dimsumstyle #asiancomfortfood #crispybottoms #savorysnacks #chinesechicken #gingergarlicflavor These Chinese-style Chicken Dumplings are crispy, juicy, and totally addictive ! Perfect for dipping in that savory soy sauce blend.

Salmon and Spinach Alfredo Creamy Salmon and Spinach Alfredo Pasta with Garlic-Parmesan Sauce Ingredients: 2 tablespoons olive oil 2 salmon fillets (about 6 oz each), skin removed Salt and pepper, to taste 3 cloves garlic, minced 2 cups fresh spinach, roughly chopped 1 1/2 cups heavy cream 3/4 cup grated Parmesan cheese 1/2 teaspoon lemon zest 8 oz fettuccine or linguine pasta 1 tablespoon butter (optional) Fresh parsley, chopped (for garnish) Directions: Cook pasta according to package instructions in salted boiling water. Drain and set aside. Season salmon fillets with salt and pepper. Heat olive oil in a large skillet over medium heat. Cook salmon for 3–4 minutes per side, or until cooked through. Remove and flake with a fork. In the same skillet, add butter (if using) and garlic. Sauté for 1 minute until fragrant. Stir in cream and bring to a gentle simmer. Add Parmesan and lemon zest, stirring until cheese is melted and sauce is smooth. Add spinach and cook until wilted, about 2 minutes. Stir in flaked salmon and cooked pasta. Toss to combine and coat evenly in sauce. Garnish with fresh parsley and serve immediately. Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes Kcal: 610 kcal | Servings: 4 servings #salmonalfredo #spinachalfredo #creamypasta #seafoodpasta #salmonrecipes #fettuccinealfredo #homemadealfredo #easyweeknightdinner #pastanight #salmonandspinach #comfortfoodrecipes #onepanpasta #garliccream #dinnerideas #pastaandfish #freshspinach #parmesancream #pastarecipes #italianinspired #quickdinnerrecipes Flaky salmon, creamy Alfredo, and fresh spinach all tossed in one dreamy pasta dish The ultimate comfort food is here.

Vietnamese Chicken and Rice Noodle Soup Fragrant Vietnamese Pho Ga with Tender Chicken and Rice Noodles Ingredients: 1 whole chicken (about 3–4 lbs) 12 cups water 1 large onion, halved 1 (3-inch) piece of ginger, halved lengthwise 1 tablespoon salt 1 tablespoon fish sauce 1 tablespoon sugar 8 oz dried flat rice noodles (banh pho) 2 green onions, thinly sliced 1/2 cup cilantro leaves 1/2 cup Thai basil leaves 1 lime, cut into wedges 1 cup bean sprouts 1–2 Thai bird chilies, sliced (optional) Hoisin sauce and Sriracha (optional, for serving) Directions: Char the onion and ginger over an open flame or under the broiler until slightly blackened. In a large pot, add chicken, water, charred onion and ginger, salt, fish sauce, and sugar. Bring to a boil, then reduce to a simmer. Skim off any foam and cook for about 45–60 minutes, or until the chicken is tender and fully cooked. Remove the chicken from the broth. Let it cool slightly, then shred the meat. Strain the broth and return it to the pot. Keep warm. Cook the rice noodles according to package instructions. Drain and rinse under cold water. To assemble: Divide the noodles among bowls. Top with shredded chicken. Ladle the hot broth over. Garnish with green onions, cilantro, Thai basil, lime wedges, bean sprouts, and chilies if desired. Serve with hoisin and Sriracha on the side. Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 1 hour 20 minutes Kcal: 390 kcal | Servings: 6 servings #pho #phoga #vietnameserecipes #noodlesoup #asiansoup #vietnamesecuisine #homemadepho #chickensoup #comfortfood #healthyrecipes #glutenfree #noodlelovers #brothbasedsoup #easypho #chickennoodlepho #herbalpho #authenticvietnamese #phoathome #vietfoodlove #healingfood Warm, fragrant, and soul-soothing Vietnamese Chicken Pho is everything you crave on a cozy day. Pure comfort in every spoonful!