Chili Garlic Chicken

Spicy Sautéed Chicken with Chili Garlic Glaze

Ingredients:

1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces

4 cloves garlic, minced

2 tablespoons chili garlic sauce

2 tablespoons soy sauce

1 tablespoon rice vinegar

1 tablespoon honey

1 tablespoon sesame oil

1 tablespoon vegetable oil

1 teaspoon cornstarch (optional, for thickening)

2 green onions, sliced

1 teaspoon crushed red pepper flakes (optional, for extra heat)

Toasted sesame seeds, for garnish

Steamed white rice, for serving

Directions:

In a medium bowl, combine chili garlic sauce, soy sauce, rice vinegar, honey, and sesame oil. Stir well and set aside.

Heat vegetable oil in a large skillet or wok over medium-high heat.

Add chicken pieces and cook until browned and cooked through, about 6–8 minutes.

Add minced garlic and cook for 1 minute until fragrant.

Pour in the sauce mixture and stir to coat the chicken evenly.

Simmer for 2–3 minutes. If you prefer a thicker sauce, mix 1 teaspoon cornstarch with 1 tablespoon water and stir it into the pan.

Add crushed red pepper flakes for extra heat, if desired.

Turn off heat and sprinkle with sliced green onions and sesame seeds.

Serve hot over steamed rice.

Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 310 kcal | Servings: 4 servings

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Craving bold flavors? This Chili Garlic Chicken is spicy, saucy, and totally addictive! Serve it with rice and enjoy a restaurant-style meal at home

Beef and Quinoa Bowl

Protein-Packed Beef and Quinoa Power Bowl with Roasted Veggies

Ingredients:

1 lb (450g) lean ground beef

1 tablespoon olive oil

1 cup quinoa, rinsed

2 cups water or broth

1 red bell pepper, diced

1 zucchini, chopped

1 cup cherry tomatoes, halved

1 cup spinach, roughly chopped

1/2 teaspoon smoked paprika

1/2 teaspoon cumin

Salt and pepper, to taste

2 tablespoons fresh lemon juice

1 tablespoon fresh parsley or cilantro, chopped

Optional: crumbled feta or avocado for topping

Directions:

In a saucepan, combine quinoa and water or broth. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until liquid is absorbed. Fluff with a fork and set aside.

While quinoa cooks, heat olive oil in a large skillet over medium-high heat. Add ground beef and season with smoked paprika, cumin, salt, and pepper. Cook until browned and fully cooked, about 7–9 minutes.

Add bell pepper, zucchini, and cherry tomatoes to the skillet. Sauté for 4–5 minutes, until veggies begin to soften.

Stir in spinach and cook for 1–2 minutes until wilted.

Add cooked quinoa to the skillet and mix well. Drizzle with lemon juice and toss to combine.

Serve warm, garnished with chopped herbs and optional toppings like avocado or feta.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 390 kcal per bowl | Servings: 4 servings

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This Beef and Quinoa Power Bowl is your new go-to for a healthy, high-protein meal! Packed with veggies and bold flavor

Beef and Coconut Rice

Spiced Beef Stir-Fry over Fragrant Coconut Rice

Ingredients:

For the Coconut Rice:

1 cup jasmine rice

1 cup coconut milk

1 cup water

1/2 teaspoon salt

For the Beef:

1 tablespoon vegetable oil

1 lb beef sirloin or flank steak, thinly sliced

1 teaspoon ground cumin

1 teaspoon soy sauce

1/2 teaspoon chili flakes (optional)

2 garlic cloves, minced

1 tablespoon ginger, minced

1 bell pepper, sliced

1 small onion, thinly sliced

2 tablespoons soy sauce

1 tablespoon lime juice

Fresh cilantro, for garnish

Directions:

Rinse jasmine rice under cold water until water runs clear. In a saucepan, combine coconut milk, water, and salt. Bring to a boil.

Add rice, reduce heat to low, cover, and simmer for 18–20 minutes or until liquid is absorbed. Remove from heat and let sit covered for 5 minutes. Fluff with a fork.

While rice cooks, season beef with cumin, 1 teaspoon soy sauce, and chili flakes (if using).

Heat vegetable oil in a large skillet or wok over medium-high heat. Add garlic and ginger, stir for 30 seconds.

Add beef slices and sear for 2–3 minutes until browned. Remove and set aside.

In the same skillet, sauté onion and bell pepper for 3–4 minutes until slightly softened.

Return beef to the pan, add 2 tablespoons soy sauce and lime juice. Stir-fry everything together for another 1–2 minutes.

Serve beef stir-fry over the coconut rice, garnished with fresh cilantro.

Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 520 kcal | Servings: 4 servings

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This Beef & Coconut Rice combo is bold, fragrant, and so satisfying. Perfect for when you want a tropical twist on dinner!

Unfinished Business

Grilled Salmon & Shrimp Fettuccine Alfredo
This luxurious dish features perfectly grilled salmon and shrimp nestled in a classic, creamy Parmesan Alfredo sauce, all tossed with tender fettuccine. It's an impressive meal that's surprisingly easy to make, perfect for a special occasion or a comforting weeknight dinner.

Yields: 2-3 servings
Prep time: 20 minutes (plus marinating time for seafood)
Cook time: 20-25 minutes

Ingredients:
Grilled Salmon & Shrimp:

1 (6-8 oz) salmon fillet, skin on or off
½ lb large shrimp, peeled and deveined
2 tbsp olive oil
2 cloves garlic, minced
½ tsp dried oregano
¼ tsp smoked paprika (optional, for color and flavor)
Salt & freshly cracked black pepper to taste
Lemon wedges for serving
Fettuccine:

8 oz fettuccine pasta
Creamy Alfredo Sauce:

2 tbsp unsalted butter
3 cloves garlic, minced
1 ½ cups heavy cream
1 cup grated Parmesan cheese (plus more for serving)
¼ tsp ground black pepper
Pinch of salt (Parmesan is salty, so add cautiously)
¼ cup reserved pasta water (optional, for thinning)
2 tbsp fresh parsley, chopped (plus more for garnish)
Instructions:
Marinate Seafood & Prepare Grill:

Pat salmon and shrimp dry with paper towels. In a medium bowl, combine salmon fillet and shrimp with 2 tbsp olive oil, 2 minced garlic cloves, oregano, smoked paprika (if using), salt, and pepper. Toss gently to coat. Let marinate at room temperature for at least 15 minutes while you prepare other ingredients.
Preheat your grill or grill pan to medium-high heat.
Cook Fettuccine:

Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente.
Before draining, reserve about ¼ cup of the pasta water. Drain the rest of the pasta and set aside.
Grill Salmon & Shrimp:

Place the salmon fillet on the preheated grill. Grill for 4-6 minutes per side, or until cooked through and flaky (internal temperature of 145°F / 63°C). Cooking time will vary based on thickness. Remove salmon from grill and set aside.
Add the marinated shrimp to the grill. Grill for 1-2 minutes per side, or until pink and opaque. Shrimp cook very quickly! Remove shrimp from grill and set aside.
Once salmon is cool enough to handle, flake it into bite-sized pieces, discarding the skin if desired.
Make the Alfredo Sauce:

In a large skillet or saucepan, melt 2 tbsp butter over medium heat.
Add 3 cloves minced garlic and sauté for about 1 minute until fragrant. Do not brown.
Pour in the heavy cream, stirring constantly. Bring to a gentle simmer and let it cook for 2-3 minutes, stirring, until it begins to slightly thicken.
Gradually add 1 cup grated Parmesan cheese, stirring constantly until the cheese is melted and the sauce is smooth and creamy.
Season with ground black pepper and a pinch of salt (taste first, as Parmesan adds salt). If the sauce is too thick, stir in a tablespoon or two of the reserved pasta water until it reaches your desired consistency.
Stir in 2 tbsp fresh chopped parsley.
Combine & Serve:

Add the cooked fettuccine to the skillet with the Alfredo sauce. Toss well to coat the pasta evenly in the creamy sauce.
Gently fold in the grilled salmon pieces and shrimp.
Serve immediately, garnished with extra grated Parmesan cheese, fresh chopped parsley, and a lemon wedge for a final squeeze of freshness.
Tips for Success:
Don't Overcook Seafood: Salmon and shrimp cook quickly, especially on a grill. Be mindful of cooking times to ensure they remain tender and juicy.
Fresh Parmesan: Using freshly grated Parmesan cheese makes a significant difference in the texture and flavor of your Alfredo sauce compared to pre-grated varieties.
Pasta Water: Always reserve some pasta water! It's your secret weapon for adjusting the sauce consistency if it becomes too thick.
Gentle Folding: Once the seafood is cooked, fold it into the pasta and sauce gently to prevent the salmon from breaking apart too much.
Serve Immediately: Alfredo sauce is best enjoyed fresh off the stove when it's at its creamiest.