The outside is nicely charred and crispy, elevating the cauliflower’s natural sweetness and making you crave for more. This recipe will make your taste buds sing and your belly happy, whether you’re looking for a quick and easy side dish or a tasty snack.

Cauliflower is the unsung hero of the vegetable world. It can be used in many different ways and tastes amazing. This superfood can play any role, from a supporting role in a group of vegetables to stealing the show as a meat substitute in a main dish.

When it’s roasted in the air-fryer at 400 F for just 15 minutes, it becomes a beautiful thing with a taste and texture that will make you want more. Cauliflower is the show’s star, whether you like cruciferous veggies or want to try something new.

How to choose the right Cauliflower

The key to success is choosing the freshest cauliflower possible. When you’re in the produce section, look for a head of cauliflower that is free of blemishes or dark spots and has tightly packed florets and bright green leaves. The weight of the cauliflower also matters because a heavier head means it’s moist and full of nutrients, which results in flavor and enjoyment on your plate.

Do not, however, stop at weight and appearance! You want the gorgeous creamy white color and fragrant freshness that only a truly fresh cauliflower can offer. To avoid any heads with an overpowering odor, be sure to give it a good smell.

With these suggestions, you can make crispy, delectable air-fried cauliflower that is both aesthetically pleasing and delicious, and you’ll be sure to amaze your dinner guests as well.

How to cut the Cauliflower

Start by removing the leaves and any extra stem pieces from the cauliflower to prepare it for the air fryer. Just outside the stem, a quick knife motion will do.

Cut the florets from the stem with a sharp knife or gently pull them off by hand to separate them from the stem. The finished result should be snack-friendly 1-2 inches bite-sized bits.

Once it has been prepared, the cauliflower is ready for seasoning mix and to go into the air fryer, where it will be turned into a crunchy, crispy delight.

The Best Seasoning Mix for Air-Fried Cauliflower

Are you prepared to step up your roasted cauliflower game? Grab your air fryer, then, and be ready to discover a whole new culinary world!

As we all know, roasted cauliflower is excellent on its own, but adding a mixture of flavorful spices elevates it to a whole new level. We’re talking a seasoning mixture that will take this cauliflower to a whole new level!

Let’s now discuss this seasoning mixture. We’re not simply using any old spices; instead, we’re utilizing a specially formulated blend that will bring out the best in your cauliflower. What you’ll need is as follows: ground mustard, smoked paprika, red pepper flakes, turmeric, cumin, oregano, onion and garlic powder, and a dash of salt and pepper.

The red pepper flakes give spice, while the smoked paprika adds a smokey depth. The turmeric gives the cauliflower a wonderful golden color and adds a warm, earthy flavor. Oregano offers a mildly bitter, herbaceous flavor, and cumin contributes a toasty, nutty flavor. Ground mustard adds an acidic undertone, while onion and garlic powder give it a savory edge. A last sprinkle of salt and pepper enhances the natural flavors of the cauliflower.

How to make Air Fryer Cauliflower

Make the Flavorful Seasoning Mix and Combine

Let’s start by getting the seasoning mix ready. In a bowl, mix together the dry ingredients: smoked paprika, red pepper flakes, turmeric, cumin, oregano, onion and garlic powder, ground mustard, and a pinch of salt and pepper. Leave aside.

Next, cut a head of cauliflower into small pieces that are about an inch or two long. Mix the cauliflower with 1 1/2 tablespoons of vegetable oil in a large bowl, making sure that all of the florets are evenly coated.

Now, add the seasoning mix to the cauliflower and toss by hand for a minute or two, ensuring that every piece of cauliflower is covered with the tasty seasoning.

Air-Fry the Cauliflower

Heat your air fryer for 5 minutes at 400°F. When it’s ready, put the seasoned cauliflower in the basket or tray of the air fryer and use the “air fry” setting at 400°F for 15 minutes. Make sure to flip, shake, or stir the cauliflower two or three times while it’s cooking so that it browns evenly.

Serve and enjoy!

When the air-fryer timer beeps, pull the roasted cauliflower out of the air-fryer basket and serve straight away with this air fryer chicken breasts and some dipping sauce. Want to take things to the next level? Sprinkle some Parmesan cheese on top for a cheese kick!

How to Serve Cauliflower?

The ways to serve and enjoy this roasted cauliflower are endless. You can eat it like popcorn for a tasty snack or squeeze some fresh lemon juice on top for a refreshing change.

It’s also the perfect side dish for almost any meal and goes especially well with pork chops, pork tenderloin, chicken, or fish.

Air Fryer Cauliflower Recipe

Now it’s time for a detailed recipe for a yummy ride with this air fryer cauliflower! Forget about bland, boring veggies because this recipe is anything but that. We’re talking about tender and crunchy cauliflower florets that have been perfectly seasoned and cooked to a golden-brown crisp in just a few minutes.

Ingredients

• 1 head of cauliflower, fresh
• 1 tsp of salt
• ½ tsp of smoked paprika
• ¼ tsp of turmeric powder
• ¼ tsp of cumin
• ½ tsp black pepper
• ½ tsp of ground mustard
• 1/3 tsp of oregano
• ½ tsp onion powder
• ½ tsp garlic powder
• 1-2 Tbsp of vegetable oil
• Parmesan cheese, optional

Instructions

• First, take off the leaves and trim the stem. Then, cut the cauliflower into bite-sized pieces about 1 to 2 inches.
• Next, mix all of the dry seasoning ingredients together in a separate bowl and set it aside.
• Put the cauliflower bites in a large mixing bowl and drizzle them with vegetable oil, making sure to cover them well.
• Add the prepared seasoning mix to the bowl and mix everything together until the cauliflower is uniformly coated.
• Before putting the seasoned cauliflower in the air fryer, heat it for 5 minutes at 400°F.
• Air-fry the cauliflower for 15 minutes, shaking or stirring the basket a couple of times to ensure it browns evenly.
• Once the cauliflower is cooked perfectly, take it out of the air fryer and serve it immediately.
• You can eat your delicious and healthy air-fried cauliflower as a snack or side dish with your favorite dipping sauce.

Do you love thist recipe for air fryer cauliflower? It’s a snack you can eat without feeling bad about it. It’s crunchy, tasty, and just plain good! Don’t keep the secret all to yourself. Share the image below on your Pinterest board to spread the love. Your friends and followers will thank you for giving them ideas, and you’ll be known as the greatest foodie guru. 🙂

Air Fryer Cauliflower Video

Airfood is a new way of eating, but it’s not only about the food; it’s also about how it makes you feel afterward.  Snacks are a typical issue that many struggle with when it comes to keeping to their diet, macros, or calorie consumption targets. 

Is Low-Calorie Airfood Good For You?

The industry for low-calorie snacks is flourishing, and it benefits from our desire to limit our calorie consumption in an effort to stay slim and “healthy”. However, can low-calorie snacks like air meals genuinely achieve this goal, or do they only temporarily quell our hunger and encourage us to eat more later on?

What happens when the time between meals or waking up at 4:00 a.m. feeling extremely hungry? Indulging in airfood or ignoring our hunger can cause it to return shortly, leaving us feeling angry or guilty for needing food again so soon. 

I kept this in mind when making airfood recipe ideas, so the food you eat can actually satisfy your cravings for a longer period and feel full on fewer calories. 

Airfood Recipe Ideas & How to Make it

Less than 100 calories are contained in the airfood recipe, which can be good for your health, according to British Hearth Foundation. With these air meal suggestions, you won’t have any trouble tossing up a low-calorie lunch or supper.

These recipes, which range from meat dishes to vegetarian fare to desserts, have been assembled for you. Hence, the table won’t get monotonous! The greatest part is that many dishes can be easily made the day before, saving you from having to spend all day in the kitchen.

Baked Sweet Potato

A small sweet potato should have its skin poked before going into the oven or microwave. When it’s finished, you’ll have a delicious and healthy snack!

If you’re in the mood for something salty, go ahead and season it with salt and pepper or another flavoring of your choosing. Try adding cinnamon if you want a sweeter dessert and enjoy.

However, cooking root vegetables might take a while, especially in the oven. In order to get around this, we used our Instant Pot to cook them! Make use of this useful kitchen tool in advance to prepare snacks for the entire week.

There are 100 calories in a small sweet potato that is baked or microwaved.

Slow-Churned Ice Cream

Our #2 pick for airfood low-calorie snacks is ice cream. Did you expect that? I bet not.  The secret is to seek for kinds that have been double- or slowly churned. This is a method that lessens calories and fat while maintaining the creamy texture of full-fat variants.

Slow-Churned ice creams are available in stores. This ice cream has its own downsides because it contains more calories per serving, so you get to eat less. 

Only 100 calories are in 1/2 cup of slow-churned ice cream.

Sushi

Sushi is typically viewed as a meal rather than a snack. Avoid letting that way of thinking constrain you! If you’re anything like me, you might occasionally prefer to only eat a small amount of sushi during the day or even as an appetizer at a party.

Sushi typically has around 45 calories in each piece, which is a decent general guideline. This implies that if you want to keep under the 100-calorie threshold, you may only eat two pieces.

I suggest trying these recipes: Masago Sushi, Tobiko Sushi, or Unagi Sushi Rolls. 

Two sushi rolls equals 90 calories

Beef Jerky

A tasty low-calorie snack that one can create. A bag of beef jerky normally weighs slightly more than 3 ounces. So, if you can resist eating the entire bag, you can maintain your 100 calorie limit. Therefore, we advise biting into a substantial piece of jerky.

Other options, such as pig, turkey, and chicken, are about equivalent in terms of ounces. Simply remember to keep an eye on the nutritional label since each might have a different number of calories.

I’ve got two beef jerky recipes for you, this South African Biltong beef jerky, and classical oven-baked beef jerky. 

There are 80 calories in 1 substantial chunk of beef jerky.

Air-Popped Popcorn

Popcorn may be the best choice of food when looking for a satisfying evening snack. Be cautious though, since many versions include sugar and butter coatings and won’t be under 100 calories.

For a snack that truly fills a bowl, choose air-popped homemade or store-bought popcorn.

90 calories from 3 cups of air-popped popcorn

Celery Sticks with Peanut Butter

Your grandma probably prepared you this snack when you were younger, but she probably named it “ants on a log” and added a line of raisins or chocolate chips on top. Ant on a log is a great snack, but it quickly exceeds our limit of 100 calories.

But if you leave away the sugar-filled raisins or chocolate chips, you have the ideal low-calorie snack. The celery makes the ideal “boat” for dipping into peanut butter for a longer-lasting snack.

There are 100 calories in 1 large celery stalk and 1 tsp of peanut butter.

Broccoli with Ranch Dip

The genuine Hero of a snack is when you can have an entire cup of anything plus dip without surpassing 100 calories.

Actually, ranch dressing is the main source of calories in this snack. You can thus eat more if you can locate a dip or sauce with less calories.

Due to its protein and fiber content, raw broccoli is a fantastic addition to your diet. Additionally, you may consume a lot of it for relatively little calories.

1 teaspoon of ranch dressing and 1 cup of raw broccoli florets equal 100 calories.

Hard Boiled Egg

Eggs that can be quickly prepared in batches of a dozen are particularly useful to have on hand. Hard-boiled eggs are actually a fantastic airfood snack!

Peel, add some salt and pepper and pack for a quick portable snack that will provide you with plenty of protein.

There are 78 calories in 1 large hard-boiled egg.

Rice Cakes

A rice cake is a round, puffy rice-based cake and is mostly used in airfood recipes. It is frequently used in place of bread. Additionally, it has the advantage of having fewer calories than bread.

Given that two rice cakes have a calorie count of 70, there are 30 calories left over for a tasty topping. A thin spread of peanut butter, some cream cheese, or a low-sugar preserve are a few choices. Rice cakes are a fantastic snack that feels substantial without packing on the calories; however you want to eat them.

There are 70 calories in 2 rice cakes.

Shrimp Cocktail

An appetizer at a restaurant or a snack at home, jumbo shrimp cocktail is unquestionably the diet food of your dreams. A full yet diet-friendly snack is lean protein paired with a fiery, acidic seafood sauce.

But carrying it around might not be the best idea. Shrimp and handbags don’t seem like a good combination, in my opinion. But be sure to take a shrimp cocktail into consideration if you’re searching for a tasty evening snack or something you can easily order from a restaurant.

There are 100 calories from 5 jumbo shrimp and cocktail sauce.

Egg White Omelet

You might be accustomed to eating omelets on a regular basis, but you are losing out on a delight that has fewer calories. In fact, you’re in for a really low-calorie treat if you’re willing to try egg white only omelets.

To produce the ideal egg white omelet, all you need are the whites from four eggs. Careful what you add to the ingredients or as a topping because the egg white adds very few to no calories to the meal.

The best course of action is to prepare and/or top your egg white omelet with low- to no-calorie items like tomatoes, spinach, and onions.

Veggies and 4 egg white omelet contain 90 calories.

Tuna Salad

Tuna salad is a wonderful airfood snack to grab when you’re hungry. In fact, the ingredients are probably already in your refrigerator and pantry.

Once all the ingredients are prepared, making tuna salad by combining drained canned tuna, light mayonnaise, and spices should be quick and easy. The calorie count of a modest dish of tuna salad is minimal.

In addition, if you want to try something new than a typical tuna salad, we suggest sprinkling over dill pickles along with this blackened tuna steak.

There are 100 calories in 1/4 cup of light mayonnaise-topped tuna salad.

Veggie Soup

Although there are numerous types of vegetable soup and we always advise reading labels, a cup of vegetable soup typically has around 100 calories (and yes, it can absolutely be a snack!). Additionally, the combination of vegetables and broth will unquestionably fill you up.

80 calories from one can of vegetable soup with additional water.

English Muffin

Sometimes it’s all about the portions. Even while a whole English muffin can be alluring, you can have a satisfying snack-sized amount by merely taking half of one (thank goodness they are usually pre-sliced) and toasting it with a dab of butter.

100 calories in 1/2 English Muffin and teaspoon of butter.

Shre the image below to your Pinterest board if you like these airfood recipe ideas!

Pan-Fried Walleye is quick and easy to prepare. It has a crisp coating that makes it crispy. Only a few ingredients can be used to enhance the natural flavor of walleye fish.

Ok, let’s make this dish as it’s made originally in Minnesota.

Ingredients

• 1 lb of 6-inch cut pieces walleye fillets
• 2Eggs
• 1 Cup of flour
• 1 tsp of garlic powder
• 1 tsp paprika
• 1 tsp of salt
• 1 tsp of pepper
• 2 Cups of crushed saltine crackers
• For frying use Neutral oil

How to make Pan-Fried Walleye Recipe

For Breading the walleye

• Take out three bowls. Combine the flour, garlic powder and paprika in one bowl. Combine all ingredients.
• Whisk the eggs in the second bowl. Add the crushed saltine crackers to the last bowl.
• After mixing the flour, eggs and saltine crackers, bread each walleye piece by placing it in the flour mixture.
• Then, dip them in the eggs mixture, and at the end, coat them with saltine crackers

Frying the walleye

• Put the oil in a frying pan till it covers the entire bottom of the pan. Heat the pan on medium heat.
• Place the walleye pieces in the hot oil. Let them cook on each side for about 3-4 minutes. Flip them with a pair tongs and fry the other side for 3-4 minutes. Each piece should be removed and placed on a paper towel to drain excess oil.
• The pan-fried walleye can be served with some parsley and a squeeze of lemon. Bon appetite!

Pin the image below if you like this walleye recipe!

Walleye fish

Walleye is a fish with a habitat in freshwaters. This fish can be found in many lakes across Canada and the Northern United States. This fish is very mild-tasting and white.

My first experience with walleye was on a trip to Minnesota. Recently, I have been enjoying it during family trips to northern Ohio.

Walleyes can reach 20 lbs. or more. This is why fillets caught on commercial fishing trips to the Great Lakes are quite common.

Walleye has a mild flavor and texture that is similar to red snapper, or another white ocean-going fish.

Pan-fried walleye is great with a little bit of homemade tartar Sauce, and a bit of lemon juice. 

This recipe can be used to pan-fry almost any white fish fillet. Depending on the size of your fillets, cooking times may vary.

Easy Homemade Tartar Sauce Recipe

Combine and mix:

• 1/2 cup Miracle Whip or Mayo
• 1/8 cup chopped dill pickle relish
• Sprinkle 1/2 teaspoon dill weed on top if you’re feeling you want it to be a bit fancy😊.

Tips and Tricks

Most midwestern would agree that fresh breading walleye is the best way to cook them. We’re not talking about any kind of breading. They use a top-secret ingredient in the midwest, and it is Saltine crackers

Saltine crackers, yes, that’s right. Saltine crackers can be used as a substitute for breadcrumbs, even though it sounds silly at first. It is mild in flavor and makes one of the flakiest crusts that you can eat. It is perfect for walleye filets.

• This recipe calls for saltine crackers, but you can substitute them with any other brand of crackers, such as Ritz, Club, Town House, etc.
• To crush the saltine crackers, simply place them in a bag. Next, crush the saltine crackers with your fists.
• Wild rice is a popular side dish to pan-fried walleye. It’s a great side dish to pan-fried walleye, and I love pairing it with our purple sweet potatoes.

You can also use other seasonings on walleye

• Blackened seasoning
• garlic butter
• cajun
• Chinese 5 spices

Over the years, Lion’s Mane mushrooms have been used in many dishes in Asian cuisine. People in China, Japan and Korea have been enjoying these mushrooms in many recipes. However, thanks to their medicinal properties, the Lion’s Mane mushrooms have now found a name for themselves in Western cuisine as well.

Health Benefits of Lion’s Mane Mushrooms

According to research, these are some of the prominent health benefits of lion’s mane mushrooms:

• Lion’s mane mushroom contains brain-boosting compounds like hericenones and erinacines. So, this mushroom protects against brain degeneration diseases like dementia, Parkinson’s, Alzheimer’s, and more.
• Thanks to their anti-inflammatory compounds, lion’s mane mushrooms can keep depression and anxiety attacks at bay, according to Healthline.  Studies have proved that the extract of these mushrooms can improve the performance of the hippocampus, the part of the brain responsible for memory and emotional quotient. Therefore, these mushrooms can help to reduce depressive behaviors in people.
• According to some studies, lion’s mane mushrooms have also contributed to speedy recoveries with respect to injuries and inflammation-related issues. While they can speed up recoveries by at least 23%, they can reduce brain injuries due to strokes by 44%, according to tests conducted.
• These mushrooms can reduce the risk of stomach ulcers, cardiac ailments, and cancers. It has been found that hericenone B, one of the compounds of this mushroom, plays a vital role in decreasing the blood clotting rate and the occurrence of heart attacks or strokes.
• They can regulate blood sugar, cholesterol, and pressure levels.
• Lion’s mane mushrooms are great for boosting one’s overall immunity system. Regular consumption of these mushrooms can protect the body against common bacterial and viral infections.
• Lion’s mane mushrooms contain quite a lot of antioxidants compared to most other mushrooms in the world. Therefore, they protect your body against the oxidative stress caused by free radicals.

Thanks to these multiple benefits, it is only natural to include lion’s mane mushrooms in your diet regularly. You can make many recipes using these mushrooms; hence, there is no question of boredom.  Here, we give you an idea of two simple and tasty recipes high in nutritional and taste content.

How do lion’s mane mushrooms taste?

An additional reason to enjoy lion’s mane mushrooms is that they taste and smell like crab or lobster meat once cooked.

Lion’s mane mushrooms should only be eaten cooked, not raw.

What Is So Special About The Lion’s Mane Mushroom?

Lion’s mane has just been dubbed the “next major superfood.” As more individuals turn to plant-based food, we’re seeking for meat replacements.

Lion’s mane is an excellent substitute.  It has a deep umami taste that is wonderfully complemented by a meaty texture. This mix of characteristics makes it the ideal meat-free option.

Simple Lion’s Mane Mushroom Fry

You can prepare this simple fry within 5 minutes. Since it is a plant-based dish, it is completely vegan as well. These ingredients are enough for two servings.

Ingredients Needed

• Lion’s Mane Mushroom – 8 ounces
• Olive Oil – 2 tablespoons
• Garlic Powder – ¼ teaspoon
• Soy Sauce – ½ teaspoon (you can also use tamari instead of this)
• Kosher Salt – as required

Process of making Lion’s Mane Mushroom Fry

• Slice the lion’s mane mushrooms well after cutting off their bottom portions.
• Place a skillet on medium-high flame and brush olive on it. When the oil is hot, place the sliced mushrooms and cook them well for about 2 minutes.
• After 2 minutes, flip the mushrooms over, and cook on the other side for 2 more minutes. Add the garlic powder, soy sauce and salt to the mushrooms and stir the contents well.
• You can serve this as a standalone snack, with toasted bread, or with any other dish of your choice.

Lion’s Mane Mushroom Patties

These patties can be prepared in about 15 minutes. They are healthy, tasty, and filled with the right flavors. The ingredients to make 3 to 4 patties are mentioned here:

Ingredients Needed

• Lion’s Mane Mushrooms – 8 ounces
• Egg – 1
• Panko breadcrumbs – ½ cup
• Onion – ¼ cup (diced into small pieces)
• Mayonnaise – 1 tablespoon
• Worcestershire Sauce – 1 teaspoon
• Old Bay seasoning – 1 teaspoon
• Dijon Mustard – 1 teaspoon,
• Parsley – 1 tablespoon (chopped finely)
• Salt – as required
• Black pepper – ¼ teaspoon
• Oil – just 2 to 3 tablespoons
• Lemon wedges – for garnishing

Process of making the patties

• Shred the lion’s mane mushrooms using your hand into small and flaky pieces.
• Now, you have to mix all the wet ingredients together in a big bowl. These include the egg, Worcestershire Sauce, Dijon Mustard, mayonnaise, onion, seasoning, parsley, salt and pepper. Mix the contents well so that they are nicely blended.
• Now, add the flaky mushroom pieces to this mixture. Don’t stir the contents too much at this stage.
• Add the Panko breadcrumbs to the mushroom mixture bowl. Allow the contents to get nicely mixed with each other.
• Using your hand, form 3 to 4 balls from this mixture and flatten them well using your other hand. Now, they are in the shape of patties. The circles needn’t be too perfect at the edges.
• Add 2 to 3 tablespoons of oil to a skillet and place it on medium-high flame.
• Place the patties on the skillet and cook each side for about 2 to 3 minutes until the patties turn golden brown.
• Serve it with any sauce or dip of your choice.
• Your perfect weekend snack of Lion’s Mane Mushroom Patties is now ready.

Some variations you can try in this recipe

• If you want a vegan version of this recipe, you can substitute egg with a flax egg and mayonnaise with homemade vegan mayonnaise.
• If you don’t get Panko breadcrumbs in your locality, you can also use regular crumbs for this purpose. It will not alter the taste of these mushroom patties.
• You can substitute Old Bay seasoning with any Italian seasoning of your choice. Cajun seasoning also works well for this recipe.
• Though only 2 to 3 tablespoons of oil are used for this recipe, you can still make it healthier by using extra-virgin olive oil instead of vegetable oil.

Chicken of the Woods is commonly a meat substitute due to the similarities it bears with chicken. They are a highly versatile mushroom that you can saute naked in a pan, fry and steam them, bread them – the possibilities are endless when it comes to creating a beautifully tasty dish that is both succulent and pleasing to look at.

No matter what time of year you cook Chicken of the Woods, the mushroom harmonizes with most seasonal savory treats and can be a gorgeous dinner no matter the weather.

Does A Chicken of the Woods Really Taste Like Chicken?

Often in the case of frog, opossum, and squirrel, the phrase ‘’tastes like chicken’ is loosely thrown about as an unfortunately dishonest descriptor of their flavor, to try and make the dish seem more palpable to even the pickiest of eaters. Yet, this mushroom truly tastes like chicken.

Boasting a meaty, stringy texture that absorbs moisture and retains the succulent flavors of the mushroom  – this is the closest faux chicken substitute you’ll likely ever find.

What more could you want than a healthy option that tastes great?

Identifying Chicken of the Woods

Out of all mushrooms you can forage, Chicken of the Woods tends to be a relatively easy mushroom to categorize due to its unique characteristics.

Because of the bright orange mass-like quality of the mushroom that tends to encompass tree trunks or the base of hardwood trees – this is a mushroom you can spot from far away. The mushroom tends to grow in shelves ranging from bright orange or yellow at the base that fades into a pale whitish color towards the outer edge.

With the underside lined generously with tiny pores, this polypore mushroom releases its spores from small tube structures instead of gills – pretty cool right?

Health and Safety for Chicken of the Woods

• Don’t eat Chicken of the Woods raw: Like most wild mushrooms, eating them raw can cause stomach upset – so cook them thoroughly before consuming to be on the safe side!
• Can cause sickness: If eaten in large quantities, some people can experience gastrointestinal distress. So if you’ve never tried Chicken of the Woods, sample a small amount and observe how it reacts with your body.
• Avoid conifer or eucalyptus trees: It is crucial that you avoid Chicken of the Woods, which is growing on the base of conifer or eucalyptus trees, as these trees permeate the mushrooms with toxins that are absorbed into the flesh.

Cleaning Chicken of the Woods

It’s essential to clean your Chicken of the Woods thoroughly, so start by separating the shelves carefully to access every aspect so that this cleaning process is simple and quick.

Use a gentle mushroom brush to remove any large dirt particles, and then quickly wipe your mushrooms over with a damp paper towel or cloth to ensure that they are squeaky clean and ready for use!

However, if you’re mushrooms are filthy (like mine tend to be!), start off by soaking the mushrooms briefly to remove any dirt or cheeky creepy crawlies that might be lurking inside. Just be careful you don’t soak them too long in case they become waterlogged and lose that gorgeous flavor!

How to Make Sautéed Chicken of the Woods

Ingredients

• 2 tablespoons extra virgin olive oil.
• 1 pound tender Chicken of the Woods cleaned (sliced into 1/2′ strips).
• 2 shallots (sliced).
• 3 cloves garlic (sliced).
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly cracked black pepper
• 1/2 cup dry white wine
• 2 teaspoons fresh lemon juice
• 2 tablespoons fresh parsley chopped

Instructions

• After your mushroom has been gently scrubbed and dried, slice or tear it into one-inch pieces.
• Heat two tablespoons of olive oil in a large skillet on medium heat before starting to introduce your mushroom slices in a single layer.
• Gently fry the mushrooms for about 5 minutes as they turn a deep golden brown.
• Next, slice some shallots and garlic and throw them into the mix alongside some salt and pepper.
• Cook for a further 5 minutes until the shallots appear soft to the touch, then follow this by pouring a generous ½ cup of dry white wine into the mix.
• Now simmer until the mushrooms absorb a majority of the dry wine.
• Now stir in some fresh parsley and lemon juice to fully bring out the gorgeous flavors of the Chicken of the Woods.

Fried Chicken of the Woods

Ingredients

• 4 x 2 oz pieces of young chicken of the woods, the size of a small fist.
• All purpose flour, as needed for breading, roughly 1 cup
• kosher salt and fresh ground black pepper to taste
• 1 generous pinch of sweet paprika
• 1 small pinch of cayenne pepper
• 3 eggs for breading
• A few sprigs of fresh thyme optional
• Small clove of garlic crushed lightly with the back of a knife optional
• Lemon wedges for serving

Instructions

1. Gather your Chicken of the Woods mushrooms and trim off the stem and the tough parts of the mushroom from where it previously was attached to the tree.
2. Gently scrub and dry the mushrooms to help the later absorption of seasoning (following the guidelines we suggested before!).
3. Season the flour with salt, pepper, paprika, and cayenne to give the flour some color and some taste! Just go easy on the cayenne – unless you like things on the spicier side of life.
4. Liberally coat the mushrooms in flour, then egg, and coat in flour once again.**
5. Heat a skillet with ¼ cup of cooking oil, followed by a generous 2tbsp of unsalted butter, before adding your breaded chicken mushrooms, crushed garlic clove, and thyme.
6. Cook the Chicken of the Woods until they are golden brown on either side, so for approximately 4-5 minutes per side. Ensure you add extra oil if the pan dries and carefully blot the mushrooms following frying to catch the excess oil.
7. Sprinkle with some salt or red-eye gravy and salad before serving immediately.

Notes

**If your Chicken of the Woods have been in the fridge for a day too many, they may have grown dry – which will make them troublesome to coat! So consider steaming them and patting them dry prior to coating if they appeared to have dried out so that they can be thoroughly coated/

Like your typical chicken fried steak, these would be fine with some red-eye gravy, or just a few lemon slices and a green salad for a lighter touch.

Its name, “Mahi-Mahi,” comes from the Hawaiian language and means “Very Strong.” The ray-finned fish is also known as common dolphinfish but don’t confuse it with the real dolphin. It’s also widely known as Dorado (its Spanish name). This golden-skinned lean fish is commonly found in the waters around Hawaii, Costa Rica, the Gulf of Mexico, and the Indian Ocean.

This fish has a strong texture and can be baked, fried, grilled, broiled, or seared. Whatever cooking method you use, this fish is perfect for all. This is a great, low-priced, fantastic fish that tastes just remarkable and gives a beautiful brownish texture.

 Buy the best mahi-mahi

Many factors determine the freshness and firmness of mahi-mahi. The most important of which is how the fish is caught. The fish selection guided by the Monterey Bay Aquarium Seafood Watch divided the fish into three basic categories depending upon their quality, firmness, and freshness.

According to this website:

• Best – The best mahi-mahi is caught in the U.S. Northwest and Western Central Atlantic Oceans with hand lines and trolling lines.
• Second-best – The second-best mahi-mahi is caught by the U.S Ecuadorian and Panamanian fleets or in the Eastern and Western Central Pacific oceans in the unassociated purse seine fishery. These fishes are ranked second-best because some issues are linked to overfished or at-risk species in these areas.
• Avoid – It is recommended to avoid all other mahi-mahi imported from the Pacific, Indian, and Atlantic Oceans other than the specified areas for best mahi-mahi.

Note: Whenever you go to the market to buy mahi-mahi, keep the criteria mentioned above in mind and avoid imported mahi-mahi, as most of the mahi-mahi available in the US is imported.

Well, that was some necessary information about the name of this amazing fish. Now let’s get to our amazing recipe that is super easy and gets ready in no time. Once you try this recipe, you will surely add it to your signature recipes for your family dinners and special events.

How to serve Mahi-Mahi?

This recipe of mahi-mahi is so amazing. It will give you the most delicious fish fillets ever. These mahi-mahi fillets are so delicious that you can eat them without any serving options. However, if you like, you can have it with rice, mashed potatoes, or golden bread toast.

They would be great serving partners. You can also pair it up with some green vegetables like asparagus, brussel sprouts, green beans, broccoli, and more of your choice. A salad is always the best option. To make the recipe even more Hawaiian, serve it in a pineapple bowl. Just make a pineapple boat with some coconut rice and wonderful salsa. 

Mahi-Mahi Easy Recipe

Ok, it’s time to jump into the recipe for this delicious Mahi-Mahi. Just follow the instructions, and I promise you’ll make the best Mahi-Mahi ever. 🙂

Ingredients

• 4 Mahi-Mahi Fillets(4 to 6-ounce)
• 1 Lemon (Medium)
• 1 clove of fresh Garlic (finely chopped)
• 1¼ tsp. of Kosher Salt, plus more as needed
• ¼ tsp. of Black Pepper (Crushed)
• 2 tbsps. of Olive Oil
• 4 tbsps. of cold Unsalted Butter (cut into 4 pieces)
• 1 tbsp. of fresh Parsley (Chopped)

Instructions

• Take a medium-sized lemon and cut it into two halves. Squeeze the juice of the first half. The total lemon juice should be 1 ½ tbsp.
• Cut the other half of the lemon into thin slices and set them aside.
• Now pat dry the mahi-mahi fillets with paper towels.
• Season the fillets with 1 tsp of kosher salt and ground black pepper.
• Now take a pan and add extra-virgin olive oil to it. Heat the pan on medium-high flame until it gets hot, and the oil gets a bit smoky.
• Add seasoned mahi-mahi fillets into this oil and sear them until it gets fully seared from the bottom side. Remember! Do not touch or disturb the fillets until their side gets a beautiful brownish texture. It takes about 4 minutes on medium-high flame.
• Flip the side of the fillets and keep searing all the remaining sides until the whole of the fillets are well-cooked and get the same brownish texture.
• Now transfer these fillets to the serving platter.
• Now in the same pan, add lemon juice and crushed garlic. Keep the flame medium-low.
• Add a pinch or ¼ tsp. of kosher salt to the pan. Reduce the heat to medium-low. Mix all the ingredients in the pan well. Scrape up any bits of the fish fillets sickened at the bottom of the pan using a wooden spatula.
• Now add lemon slices to the pan. And add butter pieces one by one, i.e., add a piece of butter and wait until it melts completely, and then add the next piece of butter, and so on.
• Turn off the flame and add chopped parsley to the lemon sauce. Stir the parsley well into the sauce. The lemon sauce is ready.
• Pour this sauce over the mahi-mahi fillets.
• Serve it hot and enjoy.

Tips for the best Mahi-Mahi:

1. If you want to make your mahi-mahi fillets a bit spicier, you can adjust the quantity of salt and black pepper as per your choice.
2. Using a cast-iron pan or non-stick pan to sear the mahi-mahi fillets is recommended because the fish doesn’t stick much into these pans.
3. The cooking time per each side of the fillet depends upon the thickness of the fillets. The average cooking time varies from 2 – 4 minutes per side. But you can adjust the time as per thickness. Thicker fillets will take more time to sear.
4. Always remember! The fish must be dry. And the oil must be hot. A dried fish gets a beautiful crunchy texture. It will also get beautiful brown color.

You can be on a gluten-free diet and still enjoy all the baked items like bread, buns, pizza, etc. Yes, that’s true. You can easily make all these items gluten-free and satisfy your cravings.

I am going to share a great sourdough bread recipe with you. The best thing about this bread is that it is not only gluten-free but is remarkably tasty and healthy as well. The plus point is that baking gluten-free sourdough bread is a lot easier than regular sourdough bread.

You can bake gluten-free sourdough bread in much lesser time by following a few simple steps. This recipe doesn’t require any baking expertise, and even a newbie can make an amazing sourdough bread out of it 😉

Does gluten-free sourdough bread taste bad?

Many of you, who haven’t ever tried gluten-free bread, must have in mind or may have heard from someone that gluten-free bread is nothing like regular bread. It’s thick, dense, gummy, and has a terrible taste.

That’s why you may be reluctant in trying out gluten-free bread. But to your surprise, that’s nothing but just a misconception. Gluten-free sourdough bread is a lot tastier than you think.

A poorly-baked gluten-free bread may turn out as a gummy loaf with a terrible taste. But a well-baked gluten-free bread, having a perfect balance of all the ingredients, will definitely satisfy your taste buds.

Yes, I admit. A gluten-free sourdough is not that much spongy and tall as regular bread, but it’s also not like a dense, lofty, and ill-flavored loaf. This recipe will give you perfectly-baked sourdough bread with a beautiful golden-brown texture and a great taste.

Let’s get started with the recipe…

Ingredients

• 16 oz of Gluten-Free Flour
• 4 oz of Active Gluten-Free Sourdough Starter
• 3 tbsp. of Psyllium Husk
• 2 tsp of Salt
• 2 cups of Water
• 1 tbsp. of Honey (Optional)

Instructions

• Before making the dough, feed your sourdough starter twice to maximize its activity level.
• Take a large mixing bowl and add flour, psyllium husk, and salt in it and mix them well.
• Now add honey, water, and an active dough starter into it. Mix the ingredients well to make a fine dough.
• Now fold the dough into the form of a smooth dough ball. No need to knead it as in the case of regular bread dough.
• Cover the mixing bowl using a damp cloth and set the bowl aside at room temperature for 3 – 5 hours.
• Now take a Benetton bread-proofing basket. Dust the basket with the flour or line it with a cloth and transfer the dough into it.
• Cover the Benetton basket with a damp towel.
• Now leave it for another hour and then place it in the refrigerator for 7 – 12 hours or overnight to cold-proof the dough.
• Preheat the oven to 475°F and also preheat the baking pan by placing it in the oven for one hour. It is suggested to use a Dutch oven or hot combo cooker instead of a baking pan.
• After preheating the baking pan for one hour, take the cold dough out of the refrigerator and transfer the dough into it. If you are using the hot combo cooker or Dutch oven, then transfer the dough into it by using the cutting board trick mentioned in tip # 7.
• Beautifully score the top of the dough loaf using bread lame and cover it with a towel.
• Place the pan into the baking oven and bake it while it’s still covered for 60 minutes.
• After 60 minutes, remove the cover and bake the bread for another 5 minutes.
• Now remove the bread from the oven or combo cooker. Place the bread loaf on a wire rack and let it cool.
• Leave the bread at room temperature for several hours before cutting it into slices.
• Cut the bread into slices and enjoy

Can you store the sourdough bread?

Yes, you can definitely store the gluten-free sourdough bread. For this purpose, wrap the sourdough bread in a dry, cloth towel. Make sure the towel is lint-free. Now place this cloth-wrapped bread into the brown paper bag. This way, the bread stays fresh for up to 3 – 4 days.

You can also revive a few days old stale breads by toasting or lightly broiling it. It is recommended to store it in the freezer if you wish to store the bread for more the 3 – 4 days,

Some Important Tips for Gluten-free sourdough bread:

1. You can easily buy readymade gluten-free flour from the market. But you can also make it by yourself. For this purpose, mix 175g of organic white or brown rice flour, 100g of sorghum flour, 150g of millet flour, and 25g of buckwheat flour. Your own gluten-free flour mixture is ready.
2. It is recommended to use Himalayan salt, sea salt, or kosher salt or instead of iodized table salt.
3. While adding water to the flour mixture, make sure the water is filtered and has normal room temperature.
4. The honey is added to the recipe to enhance the taste of the bread, but if you don’t like it, you can simply skip the honey.
5. If you are using a mixing bowl, mix the ingredients with your hand or with a spatula. You can mix the ingredients using a stand mixer as well.
6. It is recommended to use a Dutch oven or a combo cooker for baking the sourdough bread because both of them create a very suitable steamy environment for the bread and keep the bread soft and moist while giving it a very beautiful brownish crust.
7. To transfer the dough from the Benetton basket to the Dutch oven or hot combo cooker, try out this simple trick. Cut a piece of parchment paper a bit larger than the size of the dough. Place it on the top of the Benetton basket and the exposed dough. Now place a cutting board over the parchment paper. Now tightly hold the cutting board and Benetton basket and flip the upside-down. When the dough is transferred to parchment paper on the cutting board, lift the Benetton basket up. Now slowly slide the parchment paper into a Dutch oven or combo cooker.
8. If you don’t want your bread bottom to be much brownish, then try placing an empty baking sheet below the Dutch or oven Combo Cooker. It reduces some heat and saves the bread from getting too brown.

A Fusion of Flavor and Simplicity: Butter Pecan Keto Ice Cream

Imagine transforming the classic butter pecan ice cream into a keto-friendly treat without the need for any complex equipment. Our recipe not only brings this dream to life but does so with the utmost ease. In today’s fast-paced world, there’s nothing better than a quick and effortless dessert to enjoy during your relaxation moments. However, the high cost and not-so-ideal nutritional content of commercial low-carb ice creams can be a significant deterrent.

Affordable Indulgence: Keto Mason Jar Ice Cream

Our Keto Mason Jar Ice Cream offers a cost-effective and customizable alternative to store-bought options. Indulge in our Chocolate Ice Cream variant, a delightful concoction that’s not only simple to prepare but also remarkably low in carbs, with just three net carbs per serving! While other brands like Rebel and Halo offer tasty choices, their price point of $5—$6 per serving can be prohibitive. Our recipe, on the other hand, is wallet-friendly and can easily become your go-to dessert, reminiscent of Wendy’s iconic chocolate frosty.

Practical and Delicious: Make It Your Week’s Highlight

By preparing a triple batch, you can pour this luscious mix into cups and freeze them, ensuring you have a delicious treat ready anytime during the week. This method not only saves time but also provides you with a healthier option readily available at your convenience.

Nutritional Insight: Carbs in Heavy Whipping Cream

When it comes to keto desserts, the use of heavy whipping cream is often questioned. Indeed, it’s a departure from the low-fat options like those used in Halo Top, but it aligns with the keto ethos of embracing full fats while managing portion sizes. The carb content in heavy whipping cream can be confusing, as some brands list it as zero grams. However, understanding the actual carb content is crucial for maintaining your keto diet effectively.

By embracing this Keto Mason Jar Ice Cream recipe, you’re not just choosing a delightful treat; you’re opting for a smarter, cost-efficient way to satisfy your sweet tooth without compromising your dietary goals. Enjoy the creamy, satisfying goodness of homemade ice cream that’s both nutritious and indulgent.

The stark reality is there are about 9 grams of carbs per cup of heavy cream or around 1/2g of carbs per Tbsp. Whatever the label says on the brand you are using, that’s exactly how much carbs are in reality in heavy cream.

The best thing about this recipe is that it takes 10 minutes to build and is 100% homemade. The only bad part is that you need to wait three hours for it to sit in the freezer before you enjoy it. I’d say between the good and the bad, we have a sure winner with this keto mason jar ice cream recipe. Don’t forget to follow us on Pinterest whenever you make this for all your family and friends!

Keto Mason Jar Ice Cream Recipe

Ingredients:

• Pecans: 1 1/3 cups, raw and chopped
• Unsalted Butter: 1/4 cup
• Heavy Cream: 2 cups
• Powdered Erythritol: 2 tablespoons
• Liquid Stevia: 10 drops
• Vanilla Extract: 1 teaspoon
• Imitation Butter Flavoring: 1 teaspoon (optional for enhanced flavor)

Instructions:

1. Pecan Preparation:

   • Melt the unsalted butter in a small skillet over medium heat.
   • Add the chopped pecans and toast for 5-6 minutes, or until they turn a light brown color. Ensure they are toasted evenly to unlock their full flavor.
   • Remove from heat and allow the pecans to cool completely. This step is crucial for maintaining the texture and integrity of the pecans in the ice cream.

2. Combining Ingredients:

   • In a large 24 oz mason jar, combine the toasted pecans with the heavy cream, powdered erythritol, liquid stevia, vanilla extract, and, if desired, the imitation butter flavoring. This blend of ingredients is the secret to its delicious taste and perfect keto-friendly profile.

3. Shaking to Perfection:

   • Secure the lid tightly on the mason jar to prevent any leaks.
   • Shake vigorously for 4-5 minutes. This process is not only fun but essential for mixing the ingredients thoroughly. The liquid inside will double in volume as air is incorporated, filling the mason jar to the brim with a creamy mixture poised to become your ice cream.

4. Freezing:

   • Place the mason jar in the freezer for a minimum of 3 hours, though you can leave it up to 24 hours for a firmer consistency.
   • For the perfect ice cream texture, a 3-hour freeze is generally sufficient. If you opt for an overnight freeze, allow the ice cream to sit at room temperature for about 5 minutes before serving. This step ensures it softens slightly for that ideal creamy scoop.

Carbs: 3 grams per serving

Delicious Variations to Elevate Your Keto Mason Jar Ice Cream

The beauty of this Keto Mason Jar Ice Cream lies in its versatility. Below are some delightful variations to tailor your ice cream to any taste preference, ensuring every spoonful remains exciting and indulgent. Explore these alternatives to keep your dessert menu fresh and appealing.

1. Chocolate Dream

• Modify: Add 1/4 cup of unsweetened cocoa powder and an extra tablespoon of powdered erythritol to the original recipe.
• Serving Suggestion: Garnish with keto-friendly chocolate chips or a drizzle of sugar-free chocolate syrup for an extra chocolatey experience.

2. Strawberry Bliss

• Modify: Reduce the heavy cream to 1 3/4 cups and add 1/4 cup of pureed strawberries. Omit the pecans and imitation butter flavoring.
• Serving Suggestion: Serve with fresh sliced strawberries on top for a refreshing and fruity treat.

3. Mint Chocolate Chip

• Modify: To the original mixture, add 1 teaspoon of mint extract (instead of vanilla extract) and 1/4 cup of chopped sugar-free dark chocolate or chocolate chips.
• Serving Suggestion: A few fresh mint leaves can add a pop of color and enhance the minty freshness.

4. Cinnamon Roll

• Modify: Omit the pecans and imitation butter flavoring. Add 1 teaspoon of ground cinnamon to the mixture and a swirl of sugar-free caramel sauce before freezing.
• Serving Suggestion: Top with a sprinkle of cinnamon and a drizzle of caramel sauce for that classic cinnamon roll flavor.

5. Coffee Delight

• Modify: Reduce the heavy cream to 1 3/4 cups and add 1/4 cup of strong brewed cooled coffee. Omit the pecans.
• Serving Suggestion: Sprinkle with a dash of cocoa powder or a few chocolate-covered espresso beans for an elegant touch.

6. Lemon Cheesecake

• Modify: Add 2 tablespoons of cream cheese to the mixture for a tangy twist. Incorporate 1 teaspoon of lemon extract or zest in place of the vanilla extract.
• Serving Suggestion: Garnish with a sprinkle of lemon zest or a few low-carb graham cracker crumbs for a cheesecake-like experience.

7. Pumpkin Spice

• Modify: Add 2 tablespoons of pumpkin puree and 1 teaspoon of pumpkin spice to the original recipe. This variation is perfect for autumn cravings.
• Serving Suggestion: A dollop of whipped cream and a sprinkle of extra pumpkin spice can elevate this to a festive treat.

French Onion Soup for Cold

First of all, this isn’t the cure, it will just help you to boost your immune system and help you get the nutrients that are proven to have strong benefits against the viruses.

Trust me, you will end up pleased to learn that it’s actually Onions that will provide you with all the benefits. Onions are part of the Allium family and contain Quercetin. Quercetin is really a powerful anti-inflammatory and shouldn’t be overlooked as a vegetable when it comes to your food for cold. Also, this recipe includes Thyme, which is a very powerful ingredient that can stop the cough and boost your immunity.

For a vegetarian or vegan variation, a vegetable broth works perfectly, however, you will have to take some time to carefully cook the onions; very gently for quite a long time to make sure that they’re genuinely caramelized for more flavor. It’s really worth the time to create this Healthy French Onion Soup for the cold!

Ingredients

• 10 medium-sized onions or sliced
• 4 cloves of garlic
• Olive oil and butter for frying
• 1 tsp of Sea Salt or other that you prefer
• ½ tsp of Black Pepper
• 1 tbsp of Dijon Mustard
• 2 pcs of bay leaves
• 1 tbsp of Balsamic Vinegar
• 33 oz of Stock, Vegetable or Beef
• 4 sprigs of Thyme
• 1.8 oz of Emmental, Gruyere, and Parmesan cheese (you can go with one if you don’t have all of them)
• 4 slices of whole-grain bread

How to make Healthy French Onion Soup for Cold?

• Using a big saucepan, slowly heat the butter and olive oil mixture. Take care not to let it overheat.
• On medium heat, Sauté the onions for around 5 minutes till they start to soften. After that, add the garlic, thyme, bay leaves, salt and pepper.
• Lower the heat and permit the onions to cook for about 30 minutes. Don’t cover them until they’re caramel color and soft.
• If they still haven’t turned the color, turn the heat up for about 5 minutes more, stirring and ensuring that the onions don’t burn.
• Once the onions are cooked, add in the mustard, stock, and balsamic vinegar.
• Bring it to the boiling point and cover. Lower heat to really low and simmer for 15 to 20 minutes.
• Switch off the heat to permit the flavors to infuse.
• In the meantime, toast the side of the bread until it turns golden in color. Do it on the other side and spread a slim layer of Dijon Mustard on the toast and top with cheese.
• Grill for one minute approximately before the cheese is melted and slightly browned.
• Serve with a cheese toast. Enjoy!!!

There are recipes that I’ve been wanting to cook for the blog for ages. And then they’re gone so quickly each time that a proper shoot is out of the question.

Chicken curry is a perfect example of culinary excellence. During our time in Thailand, we ate a lot of curries, and Thai Chicken Soup was one of our favorites. But a really authentic chicken curry never made it onto our cooking list. Well, that’s about to change, my dear friends, because now is the perfect time to embrace this delicious dish!

What you need for Chicken Recipe with Coconut Milk and Curry

• Chicken breast fillet.
• Coconut milk.
• Onion.
• Good red curry paste.
• Lime.

Gradually add everything to the pan, sear the ingredients, and let them simmer until they’re done. Served with a generous amount of rice, you’ll be fulfilled and extra thrilled with this scrumptious meal.

Difference between Indian and Thai curry.

Indian curries are often thick and creamy, like the chickpea curry with coconut milk or the coconut curry with spinach and tomatoes. Thai curries are more reminiscent of soup in consistency and consist of a super tasty and usually quite hot sauce with inserts.

Why you’ll love this recipe

Wonderfully spicy: This recipe delivers a pleasant kick of heat, perfect for those who enjoy bold flavors and an extra spice in their meal.

Intense flavor: The blend of fragrant curry spices and rich coconut milk makes a highly satisfying and unique flavor profile that you’ll want again and again.

Hot and coconutty: The perfect combination of warm curry spices and creamy coconut milk makes for a comforting, well-balanced plate that will leave a lasting impression.

Packed with juicy chicken pieces: Tender, juicy chicken pieces are the star of this dish, bathing up the lovely sauce and delivering a satisfying protein component.

On your table in 30 minutes: This recipe is ideal for dynamic weeknights or any time you want a scrumptious meal without spending hours in the kitchen.

Chicken Curry with Coconut Milk Tips

The curry can be perfectly prepared and reheated, and It will keep in the refrigerator for 2 – 4 days.

Instead of the red curry paste, you can also go for a yellow or green one. This only changes the sharpness a little bit.

You want some delicious veggies? No problem, add paprika, mushrooms, zucchini, spinach, or whatever else you can think of to the pan.

Chicken Curry with Coconut Milk Recipe

This delicious recipe for Chicken Curry with Coconut Milk is a culinary treat. Experience how rich, creamy coconut milk and warm, fragrant curry spices go together to make an irresistible meal that’s sure to please everyone.

Ingredients

• 1.1 Lbs of chicken breast fillet
• 1 garlic clove
• 1 onion
• 2 tablespoons of coconut oil
• 17 oz of coconut milk
• 1-3 large tablespoons of red curry paste, depending on spiciness
• 1/2 lime pressed
• salt, pepper, and chili
• Rice to serve with

Instructions

• Prepare the chicken: Cut the chicken breast into bite-sized cubes.
• Prepare the aromatics: Peel and finely chop both the onion and the garlic, which will add to the dish’s flavor base.
• Sear the chicken: Heat the coconut oil in a large pan, season the chicken with salt, and sear it on all sides for about 10 minutes, turning it often to get an even browning.
• Cook the aromatics: Add the finely chopped onion and garlic to the pan and cook for another 2 to 3 minutes, letting their flavors blend with the chicken.
• Add the sauce ingredients: Pour in the coconut milk, curry paste, and lime juice, and stir well to combine and make a smooth, flavorful sauce.
• Simmer and season: Let the mixture simmer for 10 minutes to let the aromas blend and the chicken cook through. Add salt, pepper, and chili for more heat.
• Serve the dish with fluffy rice to soak up the flavorful sauce and relish a mouthwatering meal.

Greetings, curry lovers! If this delicious recipe for Chicken Curry with Coconut Milk made your mouth water, don’t be shy! Pin the picture below to your Pinterest board. Sharing is caring, and your followers will appreciate you for introducing them to this tasty party.

Video Instructions