Easy weeknight coconut lime chicken over rice!

Coconut Lime Chicken
Ingredients
4 boneless chicken thighs
2 tsp salt
2 tsp smoked paprika
1 shallot, sliced
1 jalapeño, sliced
1 chicken stock pot (concentrated stock)
200 ml coconut milk
1 tsp fresh ginger, minced
1 tsp fresh garlic, minced
1 tbsp red curry paste
Juice of 1 lime
Zest of 1 lime
1 tbsp soy sauce
1 tbsp fish sauce
1 handful fresh cilantro
Lime slices, for garnish
Jasmine rice, for serving

Method
Season the chicken thighs with salt and smoked paprika.

Heat a little oil in a large skillet over medium-high heat. Sear the chicken on both sides until golden brown, but not fully cooked through. Remove and set aside.

In the same skillet, sauté the sliced shallot and jalapeño until softened.

Add the minced garlic, ginger, and red curry paste. Sauté for 30–60 seconds until fragrant.

Add the chicken stock pot, coconut milk, soy sauce, fish sauce, and lime juice. Stir until well combined.

Bring the sauce to a gentle simmer.

Return the seared chicken thighs to the skillet, nestling them into the coconut milk sauce.

Cover and simmer over medium-low heat for approximately 10–15 minutes, occasionally spooning the sauce over the chicken, until the chicken reaches an internal temperature of 165°F.

Garnish with fresh cilantro, lime zest, and lime slices.

Serve over jasmine rice with extra coconut lime sauce spooned over the top.

Hi all, I was wondering if anyone could share any recipes they have for a Garlic and herb powdered dry rub/marinade for chicken? I've always bought some from my butcher but we use it so often that it's becoming quite pricey to keep buying the small packets as that's the only size they will sell it in. I want to make my own in a larger batch but I can't really find one that isn't full on spicy, my husband has IBS and spicy food is a no go, I would love to hear any garlic and herb recipes you have?

Dough:

• 2 cups all-purpose flour
• 1/4 tsp salt
• 1/4 tsp carom seeds (ajwain)
• 4 tbsp oil or ghee
• 1/2 cup cold water (add slowly)

Potato Filling:

• 3-4 large potatoes (boiled, peeled, and roughly mashed)
• 1/2 cup green peas
• 1 tbsp oil
• 1 tsp cumin seeds
• 1 tsp crushed coriander seeds
• 1/2 tsp garam masala
• 1/2 tsp red chili powder
• 1/2 tsp mango powder (amchoor) or lemon juice
• Salt to taste
• Fresh cilantro (chopped)

Instructions:

1. Make the dough: Mix the flour, salt, carom seeds, and oil until it resembles coarse crumbs. Gradually add water and knead into a firm dough. Cover and let it rest for 30 minutes.
2. Prepare the filling: Heat oil in a pan. Add cumin and coriander seeds and let them sizzle. Add the peas, mashed potatoes, and all the spices. Sauté for 3–5 minutes until well combined. Stir in cilantro and let the mixture cool completely.
3. Shape the samosas: Divide the dough into equal balls. Roll one out into an oval shape and cut it in half horizontally.
4. Fill and seal: Take one half, lightly wet the straight edge with water, and fold it into a cone. Stuff the cone with the potato filling, wet the open edges, and pinch them firmly to seal.
5. Fry: Heat oil in a deep pan over medium-low heat. Fry the samosas in batches for 10-12 minutes, turning occasionally, until they are golden brown and crispy.
6. Serve: Drain on a paper towel and serve hot with green mint chutney and ketchup or tamarind chutney.

Made traditional Algerian Chtitha Djaj for dinner today. It’s a simple, rich red chicken stew packed with garlic, chickpeas, and a bit of a spicy kick.

The secret is the "Dersa" paste—a fresh mix of garlic, paprika, cumin, and cayenne cooked down with the chicken until aromatic.

Ingredients:

1 kg chicken pieces

1 cup cooked chickpeas

6 minced garlic cloves

2 tbsp tomato paste

Spices: 1 tsp paprika, 1 tsp cumin, 1/2 tsp cayenne, salt & black pepper

3 tbsp olive oil (or smen)

Warm water

How to make it:

Mash garlic, salt, paprika, cumin, cayenne, and a splash of water into a smooth paste.

Brown the chicken in olive oil over medium heat. Add the garlic paste and tomato paste, stirring for a few minutes until fragrant.

Pour in warm water halfway up the chicken, toss in the chickpeas, cover, and simmer for 35–40 minutes until tender and the sauce thickens.

Best served hot with fresh artisan bread for dipping.

Full printable recipe is in my comment below.

I love tater tot casserole and have seen it made with various types of condensed soup (i.e. Cream of Chicken, Cream of Mushroom, Cheddar Soup). Is there any interesting/best mix of soups that anyone here can speak to? Thanks.

You can read the full recipe here: https://dobbernationloves.com/food-drink/bolzano-italian-apple-pear-cake-recipe/

Ingredients

• 1/2 cup Unsalted Butter melted
• 2 Eggs
• 1 cup White Sugar
• 2 tsp Vanilla Paste
• 3 Fuji, Honey Crisp or Gala Apples
• 2 Bartlett Pears
• 1/2 tsp Kosher salt
• 1/2 cup All Purpose Flour
• 2 tsp Baking Powder
• 1/2 cup Whole Milk
• Powdered Sugar

Instructions

1. Preheat oven to 375ºF. Grease a nine-inch springform pan with cooking spray. Cut a circle of parchment paper to fit the bottom of the pan and place inside pan. Grease sides of pan and parchment with more cooking spray.
2. Beat together eggs and half of sugar in a bowl. Continue to beat while slowly adding remaining sugar until thick. Add vanilla paste and combine.
3. Peel apples and pears and cut straight down around the core into quarters. Discard the core then slice thinly with a mandolin or food processor.
4. Whisk melted butter into the sugar-egg mixture. Add the salt and baking powder and whisk to combine. Whisk in the milk. Whisk in the flour.
5. Add the apples and pears, and use a spatula to incorporate them, coating every piece with batter. Pour the batter into the prepared pan.
6. Bake for 55 to 60 minutes, or until the cake pulls away slightly from the pan and is brown on top. Cool for at least 30 minutes, then cut into wedges sprinkling each with powdered sugar if desired. Our family also enjoys serving this cake with vanilla ice cream or creme anglaise.

These mango pancakes are made with thin soft crepes wrapped around whipped cream and fresh mango.

They’re served chilled and make a really refreshing dessert, especially when mangoes are sweet and ripe.

Have you ever made this style of mango pancake at home?

Mango Pancakes

Ingredients:

2 ripe mangoes

90 g flour

8 g tapioca flour

20 g sugar

½ tsp vanilla extract

2 eggs

260 g milk

30 g butter

¼ tsp salt

Chantilly Cream:

300 g heavy cream

30 g sugar

½ tsp vanilla extract

Instructions:

Let’s start with the filling. In a bowl, combine heavy cream, sugar, and vanilla extract. Beat on medium speed until soft peaks form and you can see light trails. Transfer the whipped cream into a piping bag and chill it in the refrigerator.

In another bowl, add flour, tapioca flour, sugar, and salt. Crack in the eggs and pour in the vanilla extract. Mix gently while gradually adding milk until the batter is smooth and lump-free.

Add a few drops of food coloring if you like and mix well. Strain the batter to remove any lumps, then stir in the melted butter.

Lightly oil a small pan and wipe off any excess with a kitchen towel. Pour in a thin layer of the batter, swirling gently to spread it evenly. Cook over low heat until the surface looks dry and set, then lift the crepe carefully. Let each crepe cool completely, separating them with plastic sheets to prevent sticking. Repeat until all the batter is used.

Slice the mangoes to your preferred size. To assemble, place one crepe on a clean surface, pipe whipped cream in the center, and top it with a slice of mango.

Add a bit more whipped cream to cover the mango completely, then fold the crepe like an envelope). Arrange the pancakes in a container, cover, and chill in the fridge. Serve cool and enjoy the soft crepe, fluffy cream, and sweet, juicy mango in every bite!

For more detailed recipe, please go to: Mango Pancakes

Cooked this last night! So good. Has a decent amount of ingredients but it’s worth it. If all the ingredients aren’t at your go to grocery store you can find them at most Asian markets.

Ingredients
1 lb (1 block) soft or silken tofu (can substitute medium-firm tofu)
½ lb ground pork, lean ground chicken, or beef
1 cup low-sodium chicken stock or cold water
3 cloves garlic, minced
1 scallion, finely chopped, whites and greens separated
¼ tsp ginger, finely minced
1 tbsp vegetable oil or any neutral oil
2 tsp salt (for cooking tofu)
1½ tbsp doubanjiang (spicy broad bean paste, chili bean paste, or tobanjang)
2 tsp chili oil or red chili flakes
1 tsp chicken bouillon powder
½ tsp dark soy sauce or regular soy sauce
½ tsp white granulated sugar or cane sugar
½ tsp ground Sichuan peppercorn (optional)
1 tsp toasted sesame oil
1 tbsp cornstarch or potato starch
2 tbsp cold water

Instructions
1. Start making rice first.
2. Start boiling water for tofu.
3. In a small bowl, combine cornstarch and 2 tablespoons cold water to make a cornstarch slurry. Set aside.
4. Dice soft tofu with a sharp knife into 1-inch cubes by horizontally gliding it through the middle of the block of tofu first. Then make vertical and horizontal slices across the block. This will give you about 1-inch cubes.
5. Put tofu in boiling water and blanch diced tofu for 60 seconds.
6. Gently strain tofu into a colander. Do not rinse with cold water.
7. Heat vegetable oil in a large nonstick pan over medium heat and cook minced meat for about 4–5 minutes until liquids have evaporated. Add minced garlic, ginger, and scallion whites and stir-fry with meat.
8. Season meat with chicken bouillon powder, doubanjiang sauce, chili oil, dark soy sauce, sugar, and ground Sichuan peppercorn. Mix in the chicken broth or water. Pour in the cornstarch slurry and allow the sauce to simmer and thicken.
9. Add diced tofu and gently toss it with the sauce using a spatula by lifting from the bottom.
10. Season with sesame oil and garnish with scallion greens. Serve and enjoy with rice!

What can be added:
Pork belly
Eggs (boil then put w the pork for 10 mins)
Tofu (put w the pork for 30 mins)
Cabbage (put w the pork for 30 mins)

Sauce:
Ginger
Scallion
100g shallot
Smashed garlic 4-5 cloves
Star Anise 2-3 pcs
Dried Chili 3-4 pcs
Light Soy Sauce 1 table spoon
Dark Soy Sauce 1 table spoon
White pepper 1/2 table spoon
Soybean sauce 1/2 table spoon
Thirteen Spices Powder (Ngohiong) 1 table spoon
Cooking Wine (Angciu) 2 table spoon
Rock sugar 2 table spoon
Water 3 cups

Steps:
Sear the pork on a pan on medium heat until a bit golden brown
Make the sauce in a pot and wait it to boil
Put the pork in after boil
Wait around 1 hour

Note: some of these might be hard to get, if you live in the west, try to go to Asian stores for em.

Hello! Is this the right 7spice and harissa for this dish? A friend of the family made it and I can’t get it out of my head ((:

I have taken a few weeks to get my milk tea recipe locked in. Here it is (single serving) for anyone interested.

1) boil 4 black teabags (I use Tetley brand) in 1 cup of water for 3 minutes.
2) dissolve 2 tablespoons brown sugar and 2 tablespoons sweetened condensed milk in the tea (after squeezing and removing the bags of course).
3) pour in 3/4 cup whole milk for a fresh milk tea, or 3/4 cup liquid non dairy creamer (I use coffee mate) for a traditional style milk tea.
4) give it a stir and pour over ice.

It’s not healthy but it is delicious, and it tastes just like the ones I’ve been paying $6 for in shops!

Are there some good small batch cinnamon rolls recipes? For two people like two or four pieces. Thank you in advance :))

I bought rava, then added chopped vegies, chilly, coriander, and some spices. then mixed it and then poured it in the appe maker, but it got overcooked a bit and it was also not so good, i want to cook it again. please help

I made up a recipe for these little sweet potato truffles and they turned out so good!

I roasted a sweet potato at 400 for about 1hr 15min (until it was incredibly soft). Cut it in half and cooled it in the fridge completely.

Then I mashed the potato, added a crumbled chocolate graham cracker, a splash of vanilla, pumpkin pie seasoning, and a couple pinches of salt. Combined it all together and rolled them into balls.

Then i melted semi-sweet chocolate chips with a little beef tallow (but you could use coconut oil or anything else) and dipped them in. Then sprinkled more pumpkin pie spice on top.

Put them in the freezer until they set!

*I measured everything with my heart and tasted as I went.

So firstly this was me winging it a bit from my usual recipe as I wanted to use a lot of things I had on hand. This serves 6 people

Ingredients

Meat

• 500 g beef mince
• 500 g kangaroo mince
• 1-2 tbsp olive oil 

Aromatics and heat

• 1 large brown onion, finely diced
• 4 garlic cloves, minced
• 3 jalapeños, finely diced (leave the seeds in for more heat)
• 2 cayenne chillies, finely chopped
• 1 jar of chipotles in adobo diced

Spices

• 2 tsp ground cumin
• 2 tsp smoked paprika
• 2 tsp chilli powder (I used Kashmiri chilli powder as I like it extra spicy)
• 1 tsp ground coriander
• 1 tsp dried oregano
• ½ tsp ground cinnamon 
• 1 tsp of cayenne pepper
• 1 tsp salt, plus optionally black pepper

Tomato base

• 600 g ripe roma tomatoes, roughly chopped (about 6–8)
• 2 cups (about 500 g) tomato pulpa
• 2 tbsp tomato paste
• ½ cup beef bone broth
• 1 tbsp Worcestershire sauce
• 1 tbsp cocoa powder or 2 squares of 85% dark chocolate (this makes a huge difference)

To serve: grated cheese, fresh coriander, lime wedges

Method

1. Brown the meat. I used a Ninja Foodi to do it all but you can also use a pot and also a slow cooker works well. Set the Foodi to Sear/Sauté (Hi) and heat the oil. Brown both minces in two batches, breaking them up, for about 5 min each. Don't crowd the pot. Remove to a bowl.
2. Build the base. Lower to Sear/Sauté (Lo/Md). Add the onion, jalapeño and cayenne and cook for 4 min. Add the garlic, spices and tomato paste and stir for 1 min until fragrant.
3. Deglaze. Pour in the broth and scrape up all the brown bits from the bottom. 
4. Layer. Return the meat to the pot. Add the chipotle, adobo sauce, Worcestershire and cocoa. Pour the pulpa over the top, then scatter the chopped romas on top. Don't stir.
5. Pressure cook. Lock the lid, set the valve to Seal, and cook on Pressure High for 15 min. Let it natural release for 10 min, then quick release.
6. Reduce. Stir well. Set to Sear/Sauté (Md), lid off, and simmer for 10–15 min until thick and glossy. Mash a few tomato pieces against the side to help it thicken. Taste and adjust the salt, and add more adobo sauce or red chilli flakes for extra heat or smokiness.
7. Serve with cheese, coriander and a good squeeze of lime.

Enjoy! Goes well with wedges and a salad or even mashed potatoes or a jacket potato topped. Leftovers will keep for 3-4 days.

(Edit: I guess the title can’t be updated, so sorry for any unintentional click-bait, but LOW SUGAR icing. I.e. not confectionary sugar. There is indeed sugar in chocolate chips and sweet potatoes)

Does anyone else have good sugar free icing recipes? I came across this one and it’s genuinely super good. People’s genuine reaction is: SWEET POTATOES?!?

Chocolate seems to be easier to make work - I haven’t found a vanilla icing comparison but this has been my icing of choice in repeat!!

2 Sweet Potato’s
3/4 cup Chocolate Chips
1-1/4 cup Cocoa Powder
2 tbsp Coconut Oil
1-1/8 tsp Salt

1. Start with the Sweet Potato frosting (make ahead). Preheat the oven to 425 degrees and place the sweet potatoes on a roasting pan. Make sure you poke holes before baking and bake for about an hour (60 mins).
2. Let the potatoes get cool enough to handle, and scoop out the flesh in to a food processor. Add chocolate chips, cocoa powder, coconut oil, and salt.
3. Blend everything until creamy (the warm sweet potatoes should help melt the chocolate chips). Store covered until ready.

Source for reference: https://www.mytble.com/r/dfb916dd-aee5-4fda-8225-05935709cbe2

This is a Thai dessert called bua loy, made with chewy pumpkin dumplings served in sweet coconut milk.

I shaped the dumplings into little pumpkins, which makes this a fun Halloween or fall dessert. It looks elaborate, but the ingredients are actually quite simple.

Would you make these for a Halloween dinner or party?

Bua Loy – Thai Coconut Milk Dessert

Ingredients:

250 g pumpkin puree

170 g glutinous rice flour

30 g tapioca flour

¼ tsp salt

Coconut milk sauce:

200 ml coconut milk

300 ml water

85 g sugar

¼ tsp salt

2 pcs pandan leaves

Instructions:

Steam pumpkin until fork-tender, then mash/puree with a fork. In a bowl, combine pumpkin puree, glutinous rice flour, tapioca flour, and a pinch of salt. Knead by hand until the dough is smooth and no longer sticky. If sticky, add a touch more glutinous rice flour; if dry, add 1–2 tsp water. Pinch off a small piece of dough and tint it green for stems. Roll the yellow dough into small balls. Use the edge of a spatula (or toothpick) to press light grooves so they resemble mini pumpkins.

Cook the coconut milk sauce. Finish the pumpkin shapes by lightly pressing grooves and adding a tiny bit of green dough as the stem. In a saucepan, add coconut milk, water, sugar, and a pinch of salt. Stir well. Heat on low to medium-low until it gently simmers; do not boil (to prevent splitting). Keep warm.

Optional: Add a knotted pandan leaf for extra aroma, remove before serving.

Cook the pumpkin “balls” & sago; assemble. Bring a pot of water to a rolling boil. Add the shaped pumpkin pieces. Stir once to prevent sticking. Cook until they float, then give them 1–2 more minutes for a fully cooked, bouncy center. In a separate pot, boil water and cook the sago pearls until mostly translucent with a tiny white dot. Drain, rinse under cold water, and soak in cold water to keep them separate. If you want colored pearls, toss the drained pearls with a drop of coloring or pandan water.

To serve, place pumpkin “mini pumpkins” in a bowl, add some sago pearls, and ladle over the warm coconut milk sauce. Serve warm or chill everything and serve cold.

For more detailed recipe and tips, here is the link: Thai Coconut Milk Dessert.

This is Taiwanese Three Cup Chicken, made with soy sauce, sesame oil, rice wine, garlic, chilies, and lots of fresh basil.

I love how the sauce cooks down until it clings to the chicken and gets really glossy and flavorful.

What’s your favorite dish where fresh herbs completely change the flavor?

Ingredients:
650 gr chicken thigh fillet

2 cloves garlic

3 cm ginger

3 pcs chilis (or more if you like it spicy)

15 g basil leaves (or more if you like the leaves)

1 tbsp sesame oil

2 tbsp light soy sauce

2 tsp palm sugar

2 tbsp Shaoxing wine

1 tsp mushroom powder or chicken bouillon powder

Instructions:

Cut the chicken thighs into bite-sized pieces, about 1–2 inches wide. Place the chicken in a bowl, then add the Shaoxing wine and soy sauce. Mix well and let it marinate for 10–15 minutes.
Heat some cooking oil and sesame oil in a wok. Add the minced garlic and ginger, then stir-fry until fragrant.

Transfer the marinated chicken to the wok and pour in the remaining marinade/sauce.

Add the palm sugar and mushroom powder. Stir well and cook the chicken, turning the pieces occasionally, until they change color and are lightly browned. Cover the wok with a lid and cook for 5 minutes.
Add the chilies and Thai basil. Stir-fry for about 1 minute. Once the Thai basil has wilted and the chicken is well coated with the sauce, turn off the heat. Serve hot with steamed rice.

For more detailed instructions with tips and process photos, you can go to: Three Cup Chicken.

I perfected my bread recipe recently. It's vegan on its own, but ofcourse i added extra stuff in mine that made it not vegan today lol.

I made some plain rolls for my husband w sesame seeds on top in the Dutch oven.

I also made some breakfast loaves filled with homemade chicken "sausage" , scrambled eggs, Green onion, parmesan & butter cheese, topped with jalapeno, red onions, garlic salt, and sesame seeds.

Lastly, I needed my sweet tooth taken care of and made some berry paste by cooking down strawberries, raspberries and blackberries. When that cooled i mixed it w some maple syrup, pink salt and vanilla sugar. Slathered that on my dough, rolled it and topped w walnuts and served it with thinned out vanilla pudding(vanilla sauce)

Below will be the bread base recipe, just ask if you need the recipe for any other component of this😄🥰

BREAD BASE

INGREDIENTS:

-3 Cups flour

-1 cup coconut milk (warm)

-1 cup boiled and mashed baker potato (or just one large baker potato, mashed)

-2 tbsp agave (or any other sweetener)

2 tsp salt

2 tbsp extra virgin olive oil (or any neutral oil)

2 tsp or one small packet of either active dry or instant yest

If you have active dry yeast make sure to mix yeast with agave and coconut milk and let sit for 10 min until foamy before you combine with all the other igredients. If you have instant yeast just combine all your ingredients by hand. From then on use a stand mixer and kneading hook and knead for 8 min on speed 2.

Once kneading is done, place in clean oiled bowl and cover and rest for 45 min. After 1st rest, shape and place into oiled baking dish and let rest again for 35 to 40 min, covered. Once fully rested add egg wash or milk wash. Can also add sesame seeds, chia seeds or whatever your heart desires. Bake on top rack, 375°F for 25 min or until golden brown.

Once baked, take out of oven and cover with a thick clean towel for 10 min (to soften the top)

Enjoy with whatever topping or inclusions 💖

​Yield & timing:

​This batch produces roughly 1 liter (4 cups) of ice cream.

​Expect about 20 minutes of active preparation and cooking, followed by 3 to 6 hours of chilling time.

​Required ingredients:

​1 tablespoon of superfine sugar mixed with 1 tablespoon of dextrose

​2-3 grams of ice-cream stabilizer (optional, we used guar gum)

​500 milliliters (2 cups) of milk

​350 grams of dulce de leche (recipe as link in the comment section)

​Preparation:

​Mix the dry ingredients (sugar, dextrose, and optional stabilizer) together in a small bowl.

​Heat the milk in a pot until it is almost boiling, then slowly whisk in the dry mixture to avoid clumping.

​Scoop the dulce de leche into a heat-safe bowl, pour the hot milk mixture over the top, and emulsify it using a hand blender.

​Transfer the blended base to a container, cover it securely with plastic wrap, and let it rest in the refrigerator for 3 to 6 hours.

​Freeze the mixture using an ice cream churner according to the machine's guidelines. Serve soft immediately or store it in the freezer to firm up.

Super super delicious, this combines two recipes into one which make a great pairing. Ignore the two different types of pasta as I mixed them up.

Sauce

2 (14.5 ounce) cans stewed tomatoes
1 (6 ounce) can tomato paste
1/4 cup chopped fresh parsley
1 clove garlic, minced
1 teaspoon dried oregano
1 teaspoon salt, or to taste
¼ teaspoon black pepper
6 tablespoons olive oil
⅓ cup finely diced onion
½ cup white wine

Steps
1. Place tomatoes, tomato paste, parsley, garlic, oregano, salt, and pepper in a food processor; blend until smooth.
2. Heat oil in a large skillet over medium heat. Add onion and cook until slightly softened, about 2 minutes.
3. Stir in blended tomato sauce and white wine.
4. Simmer, stirring occasionally, until sauce thickens, about 30 minutes.

https://www.allrecipes.com/recipe/11966/best-marinara-sauce-yet/

The white wine really elevates this sauce. Everyone raves when I make this sauce at parties.

Meatballs

1 pound 80% lean ground beef (could sub with half ground pork)
1 large egg , beaten
¼ cup breadcrumbs
¼ cup grated parmesan cheese
¼ cup finely chopped onion
2 teaspoons minced garlic
¾ teaspoon Kosher salt
¼ teaspoon ground black pepper
2 Tablespoons chopped fresh Italian flat leaf parsley , optional

Steps
1. Preheat the oven to 400°F. Line a baking sheet with foil and spray with non-stick cooking spray. 
2. In a large bowl, combine the meat, egg, breadcrumbs, cheese, onion, garlic, salt, pepper, and parsley, if using.
3 Use a medium cookie scoop or spoon to scoop the meat mixture. Form into 1 1/2-inch balls and place on the baking sheet. 
4 Bake uncovered 17 to 20 minutes, or until no longer pink in the middle. Turn halfway through, so the bottoms don't brown. 

https://www.iheartnaptime.net/meatball-recipe/

Be sure to not overcook these, if you do, these meatballs will dry out and not taste as good. Feel free to prep the meat mixture ahead of time and stick it in the fridge if you want to save time cooking the day you are eating these.

These in combination are super great, and I’ll be making them again.

I found this recipe in my grandma's little recipe container. I never even heard of "Hermits" and I had to Google them. They are cookies with fruit in them. They look pretty good I might make this around the holidays in memory of my "Mom-mom." I miss that woman so much.

Hey I’m back. Here is the update no one asked for but I tried a few suggestions! You guys were right! Spice made so much of a difference that I’m not choking down pre frozen veggies.

The first one I tried was just adding hot sauce. I already add it to most things so it tasted great. Added some heat and flavor so I’ll add that to my rotation. Don’t come at me for not doing a crazy hot one. I want flavor without praying to the porcelain gods all night.

Next I tried just adding some adobo. It was just a bit too salty without any other flavors. I like it on my chicken, not on my veggies.

Next I tried just adding some curry powder. It might have been I added too much but it just tasted like powder to me. It was strong but not really my jam. I like it in curry with sauce, but it didn’t really carry it by itself.

Last was a Shawarma mix. I just threw it on and honestly loved it. It was a nice spice without being overpowering. This was my favorite.

Since this is a recipe sub
Sharwarma Veggies

1 bag frozen veggies,
heat in microwave 6 minutes
add 1 teaspoon spice mix. There sub rules fulfilled!

Last time I asked advice the majority of the advice was just adding spice. Next time I’ll try to do fried rice. If anyone else has any other spice mix recommendations I’m open! I need to check out slap your mama but let me know!