Home - Tasty Fusion Recipes

Fish Recipe Videos

All given measurements are an approximation and meant to be tailored to suit your individual preferences and dietary needs!Please don't forget to like, comment and subscribe to my channel for more recipes!Connect with me on my socials!
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Spicy and Sticky Honey Sriracha Chili Oil Wings Recipe // Game Day Wings Made in an Air Fryer

INGREDIENTS
(This is enough for about 3 or so dozen stuffed mushrooms)
- 16 oz crab meat (lump or jumbo lump preferred)
- 32 oz button mushrooms
- 16 oz softened cream cheese
- 2 slices cooked bacon, finely chopped
- 8 oz colby jack cheese, shredded
- 6 oz mozzarella cheese, shredded
- 3 TB mayonnaise
- 2 TB sour cream
- 1 ½ tsp old bay seasoning
- 1 tsp pepper
- 1 TB Worcestershire sauce
- 1 TB parsley
- 3 cloves minced garlic
- 3 chopped scallions
- 1 tsp hot sauce
- 1 tsp paprika
- 1 TB sugar
- 1 tsp garlic powder
- Juice from ½ lemon
- 1 tsp mustard
- 1 tsp finely chopped chives (for garnish)All given measurements are an approximation and meant to be tailored to suit your individual preferences and dietary needs!Please don't forget to like, comment and subscribe to my channel for more recipes!Connect with me on my socials!
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Cheesy, Crab Stuffed Mushrooms Appetizer Recipe

All given measurements are an approximation and meant to be tailored to suit your individual preferences and dietary needs!Please don't forget to like, comment and subscribe to my channel for more recipes!Connect with me on my socials!
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https://www.tiktok.com/@homecookhero0:00-2:05: Homemade Nachos
2:06-3:38: Seasoned Ground Beef
3:39-4:40: Black Beans
4:41-6:06: Homemade Queso
6:07-6:37: Outro#nachos #gameday #appetizer

Simple & Easy Game Day Loaded Nacho Bar Idea // Game Day Appetizer Recipes

Hey, folks! Here's a quick buffalo wings recipe that I made in the air fryer! Instead of deep frying these wings, let's go for the healthier option! Hope y'all enjoy!All given measurements are an approximation and meant to be tailored to suit your individual preferences and dietary needs!Please don't forget to like, comment and subscribe to my channel for more recipes!Connect with me on my socials!
https://www.instagram.com/home_cook_hero/
https://www.tiktok.com/@homecookhero0:00-1:25 - Cleaning the Wings
1:26 -1:55 - Seasoning
1:56-2:50 - Cooking Wings in Air Fryer
2:51-3:24 - Blue Cheese Dip
3:25-3:44 - 2nd Batch of Wings
3:45-4:50 - Buffalo Sauce
4:51-5:35 - Taste Test#buffalowings #gameday #chickenwings

THE BEST Game Day Buffalo Chicken Wings Made in an Air Fryer! Easy Buffalo Wings Recipe

All given measurements are an approximation and meant to be tailored to suit your individual preferences and dietary needs!Please don't forget to like, comment and subscribe to my channel for more recipes!Connect with me on my socials!
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Creamy, Savory Zuppa Toscana Soup Recipe // This is My Favorite Olive Garden Copycat Recipe Ever!

All given measurements are an approximation and meant to be tailored to suit your individual preferences and dietary needs!Please don't forget to like, comment and subscribe to my channel for more recipes!Connect with me on my socials!
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The Coziest Homemade Beef Chili Recipe Ever! Beefy & Tomato-Rich Chili Recipe to Keep You Warm!

All given measurements are an approximation and meant to be tailored to suit your individual preferences and dietary needs!Please don't forget to like, comment and subscribe to my channel for more recipes!Connect with me on my socials!
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Creamy Good Luck Black Eyed Peas Recipe // Happy New Year!

What’s up, folks! I’m finally back in these description boxes! So this is my ultimate, go-to recipe whenever I need to make some authentic, Maryland style crab dip! However, I elevated the traditional Maryland hot crab dip by adding in shrimp and bacon!! Y’all, this crab shrimp and bacon dip is definitely a party in your mouth and whoever eats it will definitely have a hard time stopping! I’m telling you this from experience! Anyways, y’all know I’m a Maryland boy and this recipe is by far one of the best crab shrimp and bacon dips out there! Enjoy!INGREDIENTS
- 16 oz crab meat (lump or jumbo lump preferred)
- 12 oz cooked shrimp (seasoned w/ ½ tsp old bay seasoning and cut into bite size pieces, or use small shrimp)
- 16 oz softened cream cheese
- 2 slices cooked bacon, finely chopped
- 8 oz colby jack cheese, shredded
- 6 oz mozzarella cheese, shredded
- 3 TB mayonnaise
- 2 TB sour cream
- 1 ½ tsp old bay seasoning
- 1 tsp pepper
- 1 TB Worcestershire sauce
- 1 TB parsley
- 3 cloves minced garlic
- 3 chopped scallions
- 1 tsp hot sauce
- 1 tsp paprika
- 1 TB sugar
- 1 tsp garlic powder
- Juice from ½ lemon
- 1 tsp mustard
- 1 tsp finely chopped chives (for garnish)DIRECTIONS
1. Add all ingredients (besides shrimp and crab meat) and mix thoroughly
2. Add in crab and shrimp, then mix thoroughly
3. Place mixture in casserole dish and top with both cheeses
4. Bake in 350 F oven for 20 min or until nice and bubbly
5. Broil for 2 min (optional)
6. Let cool for 15 min
7. Enjoy with toasted bread!All given measurements are an approximation and meant to be tailored to suit your individual preferences and dietary needs!Please don't forget to like, comment and subscribe to my channel for more recipes!Connect with me on my socials!
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Authentic Maryland Style Crab, Shrimp & Bacon Dip // Crab Dip Recipe // COOKMAS Ep. 9

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Frozen Blood Orange Amaretto Sour // Frozen Amaretto Sour Cocktail Recipe! COOKMAS Ep. 8

Vegan Recipe Videos

One Pot Spinach Rice Recipe | Vegetarian and Vegan Meals | Rice recipes. An easy one pot rice recipe perfect for vegan and vegetarian meals. This delicious rice recipe made with spinach and basmati rice is not only easy to make but is a great way to add spinach and vegetables to your plant based diet. A healthy spinach rice recipe / spinach recipe / one pot vegetarian meals to add to your weekly meal prep. Healthy rice recipes for your vegan, vegetarian and plant based meals so make this veg fried rice recipe and enjoy it with your favourite protein! Check out my other vegetarian and vegan recipes! Easy vegetarian meals for your busy week.💬 Let me know if you enjoyed my healthy vegan rice recipe.▶️ SPINACH VEGETABLE RICE RECIPE INGREDIENTS: (3 servings approx.)Spinach Puree: (This makes total 1+3/4 cup of puree)
125g / 4 cups Spinach leaves
25g / 1/2 cup Cilantro / Coriander leaves and stems
1 cup / 250ml WaterOther Ingredients:
1 cup / 200g White Basmati Rice (thoroughly rinse & soaked for 30 minutes)
3 Tablespoon Cooking Oil
200g / 1+1/2 cup Onions - chopped
2+1/2 Tablespoon / 30g Garlic - finely chopped
1 Tablespoon / 10g Ginger - finely chopped
1/2 Teaspoon Turmeric
1/4 to 1/2 Teaspoon Cayenne Pepper or to taste
1/2 Teaspoon Garam Masala
150g / 1 Cup Carrot - chopped into 1/4 X 1/4 inch small cubes
100g / 3/4 Cup Green Beans - chopped 1/2 inch
70g / 1/2 Cup Frozen Corn
70g / 1/2 Cup Frozen Green Peas
200g / 1 Cup Ripe Tomatoes - chopped small
Salt to taste (I have added total 1+1/2 Teaspoon of pink Himalayan Salt)
1/3 cup / 80ml Water (👉 Water quantity may vary depending on the quality of rice & vegetables)Lemon Juice to taste (I have added 1 tablespoon lemon juice I like it a bit sour BUT YOU DO YOU)
1/2 Teaspoon Ground Black Pepper or to taste
Drizzle of Olive Oil (I added 1 teaspoon of organic cold pressed Olive Oil)▶️ METHOD:Wash the basmati rice a few times until the water runs clear to get rid of any impurities. This will give a much better/clean taste to the rice. Then soak for 30 minutes. Once soaked drain the rice and leave it to sit in the strainer to drain any excess water, until ready to use.Blend cilantro/coriander, spinach leaves, water into a puree. Set aside for later.✅ 👉 USE A WIDE PAN TO COOK THIS DISHTo a heated pan, add cooking oil, onions, 1/4 teaspoon of salt and fry on medium heat for 5 to 6 minutes or until THE ONIONS ARE GOLDEN BROWN. Adding salt to the onion will release it's moisture and help it cook faster, so please don’t skip it. Add the chopped garlic, ginger and fry on medium to medium-low heat for about 2 minutes. Add the turmeric, cayenne pepper, garam masala and fry for a few seconds. Add the chopped green beans, carrots and fry on medium heat for about 2 to 3 minutes. Then add the frozen corn, green peas, tomatoes and salt to taste. Fry on medium heat for 3 to 4 minutes or until the tomatoes soften and disintegrates. Add the soaked/strained basmati rice, spinach puree, 1/2 cup water and bring to a vigorous boil. Once it starts to boil, then cover the lid and reduce the heat to low. Cook on low heat for about 15 to 20 minutes or until the rice is cooked. The cooking time may vary depending on the quality of the rice.Once the rice is cooked, uncover the pan. Turn off the heat. Add the lemon juice, 1/2 teaspoon freshly ground black pepper and mix it VERY GENTLY to prevent the the rice grains from breaking. DO NOT OVER MIX THE RICE OTHERWISE IT WILL TURN MUSHY. Cover the lid and allow it to rest for 5 minutes on the stove - before serving.Serve hot with your favourite side of protein. This makes 3 SERVINGS.▶️ IMPORTANT TIPS:👉 Thoroughly wash the rice until water runs clear, this will get rid of any impurities and will give a much better/clean taste✅ 👉 USE A WIDE PAN TO COOK THIS DISH. This will cook the rice evenly and prevent it from getting mushy👉 Adding 1/4 teaspoon salt to onion will release it's moisture and will help it cooks faster, so please don’t skip this step👉 THE WATER QUANTITY DEPENDS ON THE QUALITY OF THE RICE SO ADJUST ACCORDINGLY👉 After adding the garnishes - mix very gently to prevent the rice grains from breaking because the rice grains are very soft and can turn into mush*******Food Impromptu! Food Artist, Plant-Based and Vegan Recipes creator 🌱Easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients - inspired by classic and modern cuisines.Subscribe for latest vegan recipes here ⤵️
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ONE POT SPINACH RICE Recipe | Vegetarian and Vegan Meals | Rice recipes

Chickpea Salad Recipe | Easy Vegetarian and Vegan Meals | Chickpea Recipes. This easy chickpea salad recipe is perfect for vegan and vegetarian meals. A healthy chickpea recipe made with an easy salad dressing. This high protein salad recipe is not only easy to make but also a great way to add garbanzo beans / chickpeas to your diet. A high protein and healthy salad recipe with chickpeas makes for a healthy vegetarian meal. This delicious high protein chickpea recipe / chickpea salad recipe is a great way to add protein to your plant based diet. Healthy chickpea recipes / salad recipes for your vegan, vegetarian meals and plant based diet. Check out my other vegetarian and vegan recipes!💬 Let me know if you enjoyed my healthy vegan chickpea salad recipe.▶️ CHICKPEA SALAD RECIPE INGREDIENTS: (2 to 3 servings approx.)INGREDIENTS:
2 cups / 1 can cooked chickpeas (strained)
135g / 1 cup approx. celery - chopped
45g / 1/3 cup approx. / red onion – choppedSalad dressing:
3 tablespoon olive oil
2 tablespoon white wine vinegar or white vinegar OR lemon juice to taste
1 teaspoon maple syrup or to taste (you can use sweetener of your choice but just adjust the quantity to your liking)
2 garlic cloves (6g) OR TO TASTE - roughly chopped
1 teaspoon dried oregano
Salt to taste (I have added ½ teaspoon salt)
1/2 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper OR 1/4 teaspoon chili flakes
45g / 1 cup parsley – roughly choppedAdditional / Optional Garnish:
3g / 1 Tbsp Cilantro – finely chopped
3g / 1 Tbsp Mint – finely choppedMETHOD:Drain 1 can or 2 cups of cooked chickpeas. Then add it to boiling water for 1 minute and drain the water. Allow the chickpeas to sit in the strainer to slightly cool down and also get rid of any excess water. This process will freshen up the cooked chickpeas. Make sure to drain all the excess water, this will prevent the salad from getting soggy. Another option will be to rinse the chickpeas with boiling water and allow it to sit in the strainer to drain excess water.To make the salad dressing, add the parsley, roughly chopped garlic cloves, dried oregano, white vinegar, maple syrup, olive oil, salt, black pepper, and cayenne pepper to a processor. Grind until the mixture is well blended but still has some texture to it (about the same consistency as pesto). Set aside. Now to a bowl, add the cooked chickpeas, chopped celery and red onion. Add the salad dressing and mix well. Then only if you prefer, add the finely chopped cilantro and/or mint to your taste. Mix well and serve.You can eat it as a salad just by itself. Serve it as a side dish or in a pita with salad greens like arugula or lettuce.▶️ IMPORTANT TIPS:👉 Allow the blanched (cooked) chickpeas to sit in the strainer until all the excess water is drained. This will prevent the salad from getting soggy👉 Add the salad dressing little at a time and not all at once and taste as you go, until it reaches the desired taste****Welcome to Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator 🌱Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience. Subscribe for my latest vegan recipes! Hit the bell to never miss a video! 🔔✅ Follow Food Impromptu on social media:Instagram ▶️ https://www.instagram.com/foodimpromptu.original/
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CHICKPEA SALAD Recipe | Easy Vegetarian and Vegan Meals | Chickpea Recipes

Garlic Fried Rice Recipe | Easy Vegetarian and Vegan Meals | Rice Recipes. This easy garlic fried rice recipe makes a great side dish. A quick and easy rice recipe perfect to add to your vegan and vegetarian meals. This delicious rice recipe made with garlic and basmati rice is not only easy to make but is a great way to use up leftover rice. Healthy rice recipes / fried rice recipe to add to your plant based diet. So make this garlic flavoured rice recipe and enjoy it with your favourite protein! Healthy recipes for your vegan, vegetarian meals and plant based diet. Check out my other vegetarian and vegan recipes! Let me know if you've enjoyed my healthy vegan fried rice recipe.✅ 👉 HERE THE LINK TO THE GARLIC MUSHROOM REICPE VIDEO: https://youtu.be/oA6HnoqOXkI▶️ GARLIC FRIED RICE RECIPE INGREDIENTS: (3 servings approx.)2 to 3 tablespoon Light olive oil
1+1/2 tablespoon / 18g Garlic OR TO TASTE – finely chopped
1/2 Teaspoon salt OR TO TASTE
1/4 Teaspoon Chili Flakes OR TO TASTE
3 cups Cooked White Basmati Rice (👉 **SEE BELOW FOR INSTRUCTIONS ON HOW TO COOK BASMATI RICE)METHOD:
We are using pre-cooked basmati rice for this recipe - **SEE THE INSTRUCTIONS BELOW ON HOW TO COOK BASMATI RICE. Start by gently removing any lumps in the rice (separating the rice grains) with wet hands. Set aside.Heat a pan or wok and add the oil, chopped garlic and salt and fry on medium heat for about 30 seconds or less. Then REDUCE THE HEAT TO MEDIUM-LOW OR LOW depending on the heat of your stove. Add chili flakes and fry until the garlic is golden brown. CAREFUL NOT TO BURN THE GARLIC. Add the cooked basmati rice and mix well. Then increase the heat and fry on medium to medium-high heat for about 3 minutes or so. Turn off the stove and remove the pan from heat. Then cover the lid of the pan and allow it to rest for 2 to 3 minutes before serving. I have served it with Garlic mushrooms in this video.✅ 👉 HERE THE LINK FOR THE GARLIC MUSHROOM REICPE VIDEO: https://youtu.be/oA6HnoqOXkI✅ 👉 **HOW TO COOK STEAMED BASMATI RICE for the fried rice:
1 cup White basmati rice (soaked/strained)
1+1/4 cup to 1+1/3 cup Water (depending on the quality of the basmati rice)
1 teaspoon Olive oil (optional)
METHOD:
Thoroughly rinse the basmati rice until the water runs clear. Then soak the rice in water for 30 minutes. USE A WIDER PAN TO COOK THE RICE - this will prevent the rice from getting overcooked and mushy. Once the rice is soaked, drain the water and transfer the rice to a wider pan. Add water to the pan. Turn on the stove and bring to a vigorous boil. Once the water starts to boil, reduce the heat to low and cook covered for 10 to 12 minutes or until the rice is cooked. Once cooked turn off the heat and uncover the pan to allow the excess moisture to evaporate. Using a fork, lightly and very gently fluff the rice. Remove from the heat and SET IT ASIDE UNCOVERED to cool down - this will allow any excess moisture to evaporate and will prevent the rice from getting soggy.*************Welcome to Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator 🌱Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience. Subscribe for my latest vegan recipes! Hit the bell to never miss a video! 🔔✅ Follow Food Impromptu on social media:Instagram ▶️ https://www.instagram.com/foodimpromptu.original/
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GARLIC FRIED RICE Recipe | Easy Vegetarian and Vegan Meals | Rice Recipes

Garlic mushroom recipe | Easy vegetarian and vegan meals | Mushroom recipes. This easy almost one pot mushroom recipe is perfect for vegan and vegetarian meals. A delicious and easy mushroom recipe flavoured with garlic is not only easy to make but is a great way to add mushrooms to your diet. This high protein and healthy vegetarian mushroom recipe makes a healthy vegetarian meal, you can have with rice or pasta or with your mashed potatoes. This healthy mushroom recipe to add protein to your meals in a plant based diet. Healthy recipes or your vegan, vegetarian meals and plant based diet. Check out my other vegetarian and vegan recipes!▶️ GARLIC MUSHROOM INGREDIENTS LIST: (2 to 3 servings)3 Tablespoons Olive Oil
100g / 3/4 Cup Onion - finely chopped
20g / 2 Tablespoon Garlic - finely chopped
1/4 to 1/2 Teaspoon Chili Flakes
1+1/2 Tablespoon Tomato paste
450 to 460g / 6+1/4 Cup White Mushrooms or cremini mushroom (cut in 1/4th inch pieces)
Salt to taste (1/2 to 3/4 Tsp Salt)
1 Tablespoon Fresh Thyme or 1 Teaspoon dried thyme or Italian seasoning
1/2 Teaspoon Ground Black Pepper
12g / 1 Tablespoon All Purpose Flour (Regular or Gluten-free)
175ml / 3/4 Cup Vegetable Broth
Salt to taste (I have added 1/4 + 1/8 teaspoon salt)
3 Tbsp Cream (plant-based) or to tasteGarnish:
1 tablespoon / 5 to 6g Finely chopped Parsley
1/4 teaspoon or to taste Ground Black Pepper (optional)👉 Pasta Recipe:
225g Dry Linguine Pasta (Cook as per package instructions)
1/4 cup parmesan cheese (plant-based)
Ground Black Pepper to taste
Drizzle of Olive oil✅ 👉 GARLIC FRIED RICE RECIPE VIDEO: https://youtu.be/LPz-bjrIu1c▶️ METHOD:To a heated pot add the olive oil and onions. Fry the onion for 3 to 4 minutes or until soft. Add the finely chopped garlic, chili flakes and fry on medium-low heat for about 1 minute or until fragrant. CAREFUL NOT TO BURN THE GARLIC. Add the tomato paste and fry on medium heat for about 1 to 2 minutes to cook out the raw flavour of the tomato paste. Now add the chopped mushrooms, salt to taste, fresh thyme and ground black pepper. Adding salt will release the water from the mushrooms, so fry until the water from the mushrooms has evaporated. It will take about 6 minute or so. Add the all purpose flour and fry on medium to medium-low heat (depending on the heat of your stove) for about 2 minutes to get rid of the raw taste of the flour. Be careful not to burn it.Add the vegetable broth and stir until all the flour is mixed into the broth this will prevent any flour lumps in the sauce. Bring to a boil. Then reduce the heat to low, cover the lid and cook for about 5 to 6 minutes.Open the lid and turn the heat to medium and bring to a boil. Add the cream (plant based) and cook for about another 1 minute or to the desired consistency. Turn off the heat and add some freshly ground pepper and finely chopped parsley. Mix well. Cover the lid and let it rest for 1 to 2 minutes before serving. Serve with rice, pasta, mashed potatoes or crusty bread. Enjoy!✅ 👉 HERE'S THE GARLIC FRIED RICE RECIPE FEATURED IN THIS VIDEO: https://youtu.be/LPz-bjrIu1c▶️ IMPORTANT TIPS:👉 After adding the Vegetable broth - STIR UNTIL ALL THE FLOUR IS MIXED INTO THE BROTH. This will prevent any flour lumps in the gravy👉 Every stove is different so adjust/regulate the heat and cooking time accordingly*********Welcome to Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator 🌱
Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines. Subscribe to stay up to date on the latest vegan recipes!✅ Follow Food Impromptu:Instagram ▶️ https://www.instagram.com/foodimpromptu.original/
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GARLIC MUSHROOM Recipe | Easy Vegetarian and Vegan Meals | Mushroom recipes

One Pot Lentil Pasta Recipe | Easy Vegetarian and Vegan Meals | Lentils. This one pot lentil recipe perfect for vegan and vegetarian meals. This high protein and nutrient rich pasta recipe made with lentils is a complete healthy vegetarian meal, so add this easy vegetarian pasta recipe with lentils to your plant based diet. This delicious high protein lentil recipe is a great way to add protein to your pasta in a plant based diet. Healthy lentil recipes / pasta recipes for you vegan, vegetarian meals and plant based diet. Check out my other vegetarian and vegan recipes!💬 Let me know if you enjoyed my healthy vegan pasta recipe/lentil recipe.▶️ LENTIL PASTA RECIPE INGREDIENTS: (4 to 5 servings)
1 cup / 200g Brown Lentils (soaked for 8 hour or overnight)
3 Tablespoon Olive Oil
200g / 1+1/2 cup Onion - chopped
150g / 1 cup Celery - chopped in small pieces
150g / 1 cup Carrots - chopped in small pieces
150g / 1 cup Red Pepper - chopped in small pieces
1+1/2 Tablespoon Garlic - finely chopped
1/2 Teaspoon Dry Oregano
1/2 Teaspoon Dry Thyme
1/2 Teaspoon Dry Rosemary
1/4 Teaspoon Cayenne Pepper (OPTIONAL)
Salt to taste (I have added total 1+1/2 Teaspoon Pink Himalayan Salt to this dish)
3 cups / 700ml Water
2 cups / 475ml Passata / Tomato Puree
3 cups / 700ml Vegetable Broth / Stock (LOW SODIUM)
200g / 1+1/2 cup Dry Ditalini Pasta
25g / 1/2 cup Parsley - finely chopped
Ground Black Pepper to taste (I added 1/2 Teaspoon)
OPTIONAL - Lemon Juice to taste (I added 1/2 Tablespoon of lemon juice)
(NOTE: Lemon juice is optional - taste the pasta first and ADD ONLY IF NEEDED)👉 GARLIC OIL TEMPERING:
1+1/2 Tablespoon Olive Oil
1 Tablespoon Chopped Garlic
1/4 to 1/2 Teaspoon Chili Flakes▶️ METHOD:Soak the brown lentils for 8 to 10 hours or overnight. Once soaked rinse it well, strain and set it aside.Heat a large pot. Add onion, carrot, celery, red bell pepper, 1/4 tsp salt and fry on medium heat until the vegetables are lightly browned. Adding salt will help release water from the vegetables and help it cook faster so please don't skip this step. The goal is to slightly brown the veggies as it will add a lot of flavour to the dish. It takes about 7 minutes. Now add the chopped garlic, dry oregano, thyme, rosemary , cayenne, and fry for another 1 to 2 minutes or until fragrant. Add the soaked brown lentils, 1/2 tsp salt and water. Mix well, cover the lid and bring to a vigorous boil. Once it starts boiling, reduce the heat to medium-low and cook for about 20 to 25 minutes or until the lentils are soft but still holds it's shape.Once the lentils are cooked, add the passata/tomato puree, vegetable broth and mix. Cover and bring to a boil. Now add the dry ditalini pasta and salt to taste. Cover the lid and cook for about 3 minutes. Then uncover and cook for another 1 to 2 minutes. Turn off the heat. Undercook the pasta by 5 minutes because it will continue to cook in the hot liquid even after turn off the heat. Add the parsley, black pepper, lemon juice (optional) and mix well. Lemon juice is optional - taste the pasta first and add only if needed.👉 ✅ PLEASE NOTE: WE ARE UNDER COOKING THE PASTA BY 5 MINUTES BECAUSE THE PASTA WILL CONTINUE TO COOK AND SOAK UP THE HOT LIQUID EVEN AFTER TURNING OFF THE HEAT.For garlic oil tempering: Add the garlic and olive oil to a small pan and fry on medium to medium-low heat for a few seconds. Add the chili flakes and fry until the garlic JUST STARTS to brown. IMMEDIATELY REMOVE FROM HEAT AND ADD IT TO THE COOKED PASTA. Mix well and serve hot with a green side salad.▶️ IMPORTANT TIPS:👉 How to know if the lentils are soaked well? You should be able to cut a lentil piece with your nails, effortlessly. If not, then soak longer👉 Adding salt while frying the onion and vegetables will help it cook faster it's an important step so please do not skip it👉 UNDER COOK THE PASTA BY 5 MINUTES BECAUSE THE PASTA WILL CONTINUE TO COOK AND SOAK UP THE HOT LIQUID even after turn off the heat👉 LEMON JUICE IS OPTIONAL - taste the pasta first and add only if needed👉 Every stove is different so adjust/regulate the heat and cooking time accordingly*********Welcome to Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator 🌱
Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines. Subscribe to stay up to date on the latest vegan recipes!✅ Follow Food Impromptu:Instagram ▶️ https://www.instagram.com/foodimpromptu.original/
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ONE POT LENTIL PASTA Recipe | Easy Vegetarian and Vegan Meals

Chickpea Rice Recipe | Easy Vegetarian and Vegan Meals | Rice Recipes. This easy almost one pot chickpea fried rice recipe is perfect for vegan and vegetarian meals. A delicious rice recipe made with chickpeas, basmati rice and Indian spices is not only easy to make but is a great way to add garbanzo beans to your diet. A high protein and healthy vegetarian rice recipe with chickpeas makes a healthy vegetarian meal. This delicious high protein chickpea recipe / fried rice recipe is a great way to add protein to your rice in a plant based diet. Healthy chickpea recipes / rice recipes for you vegan, vegetarian meals and plant based diet. Check out my other vegetarian and vegan recipes!💬 Let me know in the comments if you enjoyed my healthy vegan chickpea and rice recipe.▶️ CHICKPEA RICE RECIPE INGREDIENTS: (3 servings approx.)To cook rice:
1 cup / 200g WHITE BASMATI RICE
1+1/4 cup / 300ml Water
✅ 👉 COOK THE RICE IN A WIDER PAN, this will prevent the rice from getting soggy.OTHER INGREDIENTS:
3 to 4 Tablespoon Cooking Oil (I have used light olive oil)
1/2 Teaspoon whole cumin seeds
2 Bay leaves
275g / 2 cups Onions - finely chopped
2 Tablespoon / 25g Garlic - finely chopped
1 Tablespoon / 10g Ginger - finely chopped
2 cups / 1 can Cooked Chickpeas (liquid drained/strained)
2 Teaspoon Ground Coriander
1/2 Teaspoon Freshly Ground black pepper
1 Teaspoon Garam Masala
1/4 to 1/2 Teaspoon cayenne pepper or Indian chili powder
1 Teaspoon Kasuri Methi (Dried Fenugreek Leaves) - There is no replacement for this
Salt to taste (I have added total 1 teaspoon of salt)
1/4 cup / 60ml Water or as required1/4 Cup / 10g Cilantro (Coriander leaves) - chopped
1/2 to 1 tablespoon Lemon Juice to taste (I added 1 tablespoon lemon juice but you do you)▶️ METHOD:To cook the rice:
Thoroughly wash the rice a few times until the water runs clear. This will get rid of any impurities/gunk and will give a much better/clean taste. Then soak the rice in water for about 30 minutes. Once soaked strain the rice and transfer it to a WIDE PAN and add water. Bring to a boil and then reduce the heat and cook it for about 10 minutes or until the rice is cooked but not mushy. DONOT OVER COOK THE RICE, WE DON'T WANT MUSHY RICE. Uncover and fluff the rice with a fork. Then set it aside UNCOVERED for it to cool down.Now heat a pan and add 3 to 4 tablespoons of cooking oil. Once the oil is heated, reduce the stove heat to low and then add the cumin seeds and bay leaves. (Reducing the heat will prevent the seeds from burning). CAREFUL NOT TO BURN THE CUMIN SEEDS.Now add the chopped onion, 1/4 teaspoon salt and turn the heat to medium. Fry while switching between medium and medium-high heat until the onions are browned, about 8 to 9 minutes. Then add the finely chopped garlic and ginger. Fry on medium heat for another 2 to 3 minutes or until fragrant. Once the ginger and garlic is fried and fragrant add the cooked/strained chickpeas, spice mix (ground coriander, black pepper, cayenne pepper, garam masala, Kasuri methi) and salt to taste. Fry on medium heat for about 3 minutes. Then add 1/4 cup of water or as required and mix well. THEN REDUCE THE HEAT TO LOW.Wash your hand and with wet hands break any lumps in the rice VERY GENTLY. Wet hand will prevent the rice from sticking to your hand. THE RICE GRAINS ARE SOFT SO CAREFUL NOT TO BREAK THE RICE GRAINS. Add the rice to the pan and fry for about 2 to 3 minutes. Turn off the heat and then garnish with lemon juice, cilantro (coriander) leaves. Mix well. Cover the lid of the pan and allow the rice to rest for 3 to 4 minutes before serving - for the flavours to blend.▶️ IMPORTANT TIPS:👉 Thoroughly wash the rice until water runs clear, this will get rid of any impurities/gunk and will give a much better/clean taste👉 Use a Wider Cooking Pan to make this dish. This will cook the rice evenly and prevent it from getting mushy👉 Adding salt to onion will release it's moisture and will help it cooks faster, so please don’t skip this step****Welcome to Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator 🌱Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.Subscribe for my latest vegan recipes! Hit the bell to never miss a video! 🔔✅ Follow Food Impromptu on social media:Instagram ▶️ https://www.instagram.com/foodimpromptu.original/
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Chickpea Rice Recipe | Easy Vegetarian and Vegan Meals | Rice Recipes

Roasted Spaghetti Squash Pasta Recipe | Easy vegetarian and Vegan Meals | Pasta Recipes. Easy squash recipes for the fall. In this video, I'll show you how to cook spaghetti squash and use it in a pasta recipe. An easy vegetable pasta with roasted spaghetti squash - healthy Italian pasta recipe. So add this easy squash recipe / vegetarian pasta to your healthy vegetarian meals. Spaghetti squash is really easy to cook and makes a delicious veggie pasta recipe, a great way to add squash to your plant based diet. Healthy veggie pasta recipe for your plant based diet, vegan and vegetarian meals. Check out my other vegetarian and vegan recipes for meal prep ideas.💬 Let me know if you like my vegan pasta recipe. Is there any other pasta recipe you want me to try?▶️ SPAGHETTI SQUASH PASTA RECIPE INGREDIENTS: (3 servings)👉 To roast the Spaghetti Squash and Garlic:
1.4 kg approx. / 1 Medium Spaghetti Squash (This will yield 3 cups of roasted squash)
35 to 40g / 1 Whole Garlic (Tip removed and drizzled with olive oil)👉 To cook Spaghettini Pasta:
200g Spaghettini Pasta
2+1/2 to 3 Litres of boiling water
Generous amount of salt ( I have added 1 teaspoon pink Himalayan salt)3 Tablespoon Olive oil
1 cup / 135g Onion - finely chopped
1/4 to 1/2 Teaspoon Chili Flakes
Salt to taste (I have added total 1 teaspoon of pink Himalayan salt which is milder than the regular salt)
1/2 cup / 50g Parmesan Cheese (Vegan) 👉 Non-Vegans can use regular parmesan cheese
1/2 Teaspoon Ground Black pepper or to taste
1/2 to 3/4 cup Thinly sliced Fresh Basil or 2 Tbsp of finely chopped parsley▶️ METHOD:PRE-HEAT THE OVEN TO 400F.Cup the spaghetti squash in halves. Remove the seeds/core and then place it cut side down on a baking tray lined with parchment paper. Cut the tip of a whole garlic and drizzle with olive oil on the top. Wrap it with a square piece of parchment paper and then with aluminum foil. Place it on the baking tray along with the spaghetti squash. Bake in the oven at 400F for 35 minutes or until the squash is cooked but not mushy. BE CAREFUL NOT TO OVER BAKE. Once baked, the roasted garlic should be soft to touch, if not return the garlic to the oven and bake for another 5 to 8 minutes. Allow the squash to cook down. When cool to the touch, use a fork to scrape and fluff the strands from the sides of the squash. It should look like noodles, if it's too soft then know that you have over baked it.✅ 👉 BAKING TIME IS BASED ON THE SIZE OF THE SQUASH - IN THIS CASE 1.4KG TOOK ME 35 MINUTES TO BAKE, SO ADJUST ACCORDINGLY.✅ 👉 BAKING TIME ALSO DEPENDS ON THE FRESHNESS OF THE SPAGHETTI SQUASH, SO ADJUST THE BAKING TIME ACCORDINGLYBoil water in a pot and generously salt the boiling water. Add the spaghettini pasta and cook as per package instructions. Now to a heated pan add olive oil, onions and 1/4 teaspoon salt. Fry the onion on medium heat until it's lightly browned. (Adding salt to onion will release it's moisture and help it cook faster so don’t skip it). Squeeze the roasted garlic in to the pan. Add chili flakes and fry on medium to medium low heat for about 1 minute. Careful not to burn the ingredients. At anytime if you notice the pan is getting over heated reduce the heat. Then add 3 CUPS OF ROASTED SPAGHETTI SQUASH and mix well. Turn off the stove.The pasta would have cooked by now. So drain the pasta and add it to the pan. RIGHT AWAY ADD THE CHEESE SO THAT IT CAN MELT WITH THE HEAT OF THE PASTA. Add freshly ground black pepper and mix thoroughly. Add thinly sliced basil to the pasta. Mix well and serve!▶️ IMPORTANT TIPS:✅ 👉 THE BAKING TIME DEPENDS ON THE SIZE AND ALSO ON FRESHNESS OF THE SPAGHETTI SQUASH, SO ADJUST THE BAKING TIME ACCORDINGLY👉 Adding salt to onion will release it's moisture and will help it cook faster so please don’t skip it👉 Every stove is different so adjust the heat accordingly. If at any point you notice the pan is getting over heated reduce the heat👉 Add the parmesan cheese along with the pasta so that the cheese can melt with the heat of the pasta👉 The basil can be replaced with 2 tablespoons of finely chopped fresh parsley*********Welcome to Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator 🌱Easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines. Subscribe to stay up to date on the latest vegan recipes!✅ Follow Food Impromptu on social media:Instagram ▶️ https://www.instagram.com/foodimpromptu.original/
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Roasted Spaghetti Squash Pasta Recipe | Easy Vegetarian and Vegan Meals | Pasta Recipes

One Pot Chickpea and Quinoa Recipe | Easy Vegetarian and Vegan Meals | Quinoa Recipes. A healthy one pot chickpea and quinoa recipe perfect for easy vegetarian and vegan meals and meal prep. This one pot meal made with quinoa and chickpeas is not only high protein and filling but also tastes delicious. A high protein and healthy vegetarian quinoa recipe with chickpea and vegetables makes a healthy vegetarian meal. This delicious high protein quinoa recipe / chickpea recipe is a great way to add protein to your plant based diet. Healthy chickpeas / quinoa recipes for your plant based, Vegan, Vegetarian meals / lunch or dinner. Check out my other vegetarian and vegan recipes!💬 Let me know if you like my one pot quinoa and chickpea recipe. Is there any quinoa recipe you want me to try?▶️ CHICKPEA QUNIOA RECIPE INGREDIENTS: (3 to 4 servings)1 cup / 190g Quinoa (soaked for about 30 minutes)
2 cups / 1 can (398ml can) Cooked chickpeas (Low sodium)
3 Tbsp Olive oil
1+1/2 cup / 200g Onion
1+1/2 Tablespoon Garlic - finely chopped (4 to 5 garlic cloves)
1/2 Tablespoon Ginger - finely chopped (1/2 inch of ginger skin peeled)
1/2 Tsp Turmeric
1/2 Tsp Ground Cumin
1/2 Tsp Ground Coriander
1/2 Tsp Garam Masala
1/4 Tsp Cayenne Pepper (Optional)
Salt to taste (I have added total 1 teaspoon of pink Himalayan salt which is milder than the regular salt)
1 cup / 150g Carrots - Julienne cut
1/2 cup / 75g Frozen Edamame (optional)
1 +1/2 cup / 350ml Vegetable Broth (Low Sodium)Garnish:
1/3 cup / 60g GOLDEN Raisins - chopped
1/2 to 3/4 cup / 30 to 45g Green Onions - chopped
1/2 cup / 15g Cilantro OR Parsley - chopped
1 to 1+1/2 Tablespoon Lemon juice OR TO TASTE (I added 1+1/2 Tablespoon as I like a bit of lemony flavour BUT YOU DO YOU)
Drizzle of Olive Oil (Optional) - I have added organic cold pressed Olive oil▶️ METHOD:Thoroughly wash the quinoa (a few times) until the water runs clear. then soak in water for about 30 minutes. Once the quinoa is soaked drain the water and let it sit in a strainer. Also, drain 2 cups of home cooked chickpeas or 1 can of cooked chickpeas and allow it sit in the strainer to drain any excess water.To a heated pan add olive oil, onion and 1/4 teaspoon salt. Fry the onion on medium to medium-high heat until it starts to brown. Adding salt to onion will release it's moisture and help it cook faster so please don’t skip it.Once the onion has starts to brown, add the finely chopped garlic and ginger. Fry for about 1 minute or until fragrant. Now reduce the heat to low and then add spices (Turmeric, Ground Cumin, Ground Coriander, garam masala, Cayenne Pepper) and mix well for about 5 to 10 seconds. Add the soaked and strained quinoa, carrots, salt and vegetable broth to the pan. Sprinkle frozen edamame on top of the quinoa (👉 DO NOT MIX THE EDAMAME IN. LET IT SIT ON THE SURFACE. WE JUST WANT TO STEAM IT). Bring it to a boil and then cover the pan with lid and reduce the heat to low and cook it covered for about 15 to 20 minutes or until the quinoa is cooked. It took me 20 minutes on my stove.✅ 👉 Sometimes one batch of quinoa is more dry than the other and MAY TAKE LONGER TO COOK. SO ADJUST THE COOKING TIME ACCORDINGLYOnce the quinoa is cooked. Uncover the pan and turn off the heat. Add the cooked chickpeas, chopped raisins, green onions, cilantro, freshly ground black pepper, lemon juice and drizzle of olive oil. Check for seasoning and add salt if needed. Ready to serve.
✅👉 It’s important that you finely chop the raisins so that it can disintegrate in the dish▶️ IMPORTANT TIPS:👉 Thoroughly wash the quinoa, this will get rid of any impurities/gunk/bitterness and will give a cleaner taste to the quinoa👉 Adding salt to onion will release it's moisture and will help it cook faster so please don’t skip it👉 Turn the heat to low before adding the spices. This will prevent the spices from burning✅👉 Sometimes one batch of quinoa is more dry than the other and may take longer to cook. SO ADJUST THE COOKING TIME ACCORDINGLY👉 It’s important that you finely chop the raisins so that it can disintegrate in the dish******Welcome to Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator 🌱Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines. Subscribe to stay up to date on the latest vegan recipes!✅ Follow Food Impromptu on social media:Instagram ▶️ https://www.instagram.com/foodimpromptu.original/
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One Pot CHICKPEA AND QUINOA Recipe | Easy Vegetarian and Vegan Meals | Quinoa Recipes

Healthy Beetroot Salad Recipe | Easy Vegetarian and Vegan Recipes | Salad Recipes. This Beetroot recipe / beet recipes are great for healthy vegetarian and vegan meals. Healthy beet salad recipe / beets with easy homemade salad dressing is rich in antioxidants. Beetroot is anti inflammatory, heart healthy and great for gut health, so try this healthy vegetarian salad recipe made with beetroot / beets. This quick pickled beetroot salad recipe with an easy salad dressing is one of the best salads I have ever made. Easy beet recipes / healthy salad recipes for your busy week.
💬 Let me know if you enjoyed my healthy vegan salad recipe made with beetroot. Are there any other salad recipes or beetroot recipes you'd like to see me prepare?▶️ BEETROOT SALAD RECIPE INGREDIENTS: (4 to 5 serving)800g / 6 to 7 cups approx. Sliced Beets - 4 large beets (900g by weight with skin and tips) - PEEL THE BEETS, WASH AND CUT IN HALF. THEN SLICE THE BEETS INTO 1/8TH INCHES THICK SLICES
1/2 cup / 125ml Water OR AS REQUIRED - To cook the beets
100g / 1 cup Red Onion / 1 small red onion👉 SALAD DRESSING:
2 Tablespoon White Wine Vinegar (You use white vinegar as an alternative)
1 Tablespoon Maple Syrup OR to taste
4 Tablespoon Olive Oil ( I have added organic cold pressed Olive Oil)
1 to 2 Teaspoons of hot sauce ( I have added Tabasco hot sauce)
Salt to taste (I have added total 1/2 +1/8 Teaspoon of Pink Himalayan salt which is milder than the regular table salt)👉 PICKLED BEETS, WALNUT AND ARUGULA SANDWICH:
Toasted Whole Wheat Bread
Ricotta Cheese (vegan) or Fermented Cashew Cheese
Toasted Walnuts - chopped
Pickled Onion and Beet Salad
Baby Arugula leaves - washed and pat dried👉 SALAD INGREDIENTS:
Lettuce of choice - chopped
Pickled Onion and Beets
Avocado - Sliced or chopped
Sprouts of choice
Boiled Edamame (Boil Edamame for about 4 minutes in salted boiling water)
✅ MAKE SOME EXTRA SALAD DRESSING FOR TOPPING the green salad▶️ METHOD:Peel the beets, wash and cut in half. Then slice the beets into 1/8th inches thick slices. Transfer the sliced beets to a pan, add 1/2 cup of water and cover the lid. Bring to a boil. Once it comes to a boil, uncover and give it a good mix so that the beets can cook evenly. Cover the lid again and cook on medium heat for about 6 minuted or until the beets are cooked but still has a bite to it. Uncover and increase the heat to cook out any excess water. Turn off the stove. Remove the pan from the heat and allow the cooked beets to cool down - uncovered.✅ 👉 THE COOKING TIME OF THE BEETS AND THE WATER QUANTITY DEPENDS ON THE QUALITY AND FRESHNESS OF THE BEETS, SO ADJUST ACCORDINGLY.Slice the red onion and set aside. To prepare the salad dressing, add the white wine vinegar, maple syrup, olive oil, hot sauce, salt, pepper and whisk until the salad dressing is emulsified. Add the sliced red onion and cooked beets to the salad dressing and mix well until the beets are coated well with the salad dressing. Store it in the refrigerator until ready to use. Stores well in the refrigerator in an air tight container for a 3 to 4 days.Serve it on a salad, to a sandwich or as a side dish.▶️ IMPORTANT NOTES:👉 PEEL THE BEETS, WASH AND CUT IN HALF. THEN SLICE THE BEETS INTO 1/8TH INCHES THICK SLICES✅ 👉 THE COOKING TIME OF THE BEETS AND THE WATER QUANTITY DEPENDS ON THE QUALITY AND FRESHNESS OF THE BEETS, SO ADJUST ACCORDINGLY👉 Every stove is different so regulate the heat as required. Cooking time and intensity of heat may vary depending on the type of stove you are using👉 MAKE SOME EXTRA SALAD DRESSING FOR THE GREEN SALAD*************Welcome to Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Developer 🌱Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience. Subscribe to stay up to date on the latest vegan recipes! Hit the bell to never miss a video! 🔔✅ Follow Food Impromptu on social media:
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Healthy BEETROOT Salad Recipe | Easy Vegetarian and Vegan Recipes | Salad Recipes

Grilled Recipes

Texas, Cincinnati, White Chicken or Our Cookbook Chili—Which One Wins? - In this video, I’m teaming up with my nephew Matt from Mr. Make It Happen to bring you the ultimate chili guide — four different styles, each with its own bold flavor. Whether you're all about Texas-style with no beans, love a creamy white chicken chili, enjoy the unique twist of Cincinnati chili, or want that perfect Best of Both Worlds bowl with both meat and beans, we’ve got something for everyone.What We’re Cooking:
Cookbook Chili – straight out of our cookbook, Best of Both Worlds
White Chicken Chili – creamy, bold, and highly underrated
Cincinnati Chili – with that signature cinnamon and cocoa twist
Texas Brisket Chili – rich and smoky, packed with real chopped brisketThis is real comfort food made from scratch, step-by-step. Watch us break down each version, share expert tips, and have a little fun in the kitchen along the way. Then we let the camera crew taste each one and vote on a winner. Some of the results? Might just surprise you. Whether you’re team beans or no beans, thick and meaty or silky and spicy, this is one chili cook-off you don’t want to miss.Grab the full recipes, cook along with us, and let us know in the comments which version you’re trying first.
Texas Chili - https://smokinandgrillinwitab.com/texas-chili-recipe-beef-brisket-no-beans/
White Chicken Chili - https://smokinandgrillinwitab.com/cozy-creamy-white-chicken-chili/
Cincinnati Chili - https://smokinandgrillinwitab.com/cincinnati-chili-recipe/
Best of Both Worlds Chili - https://smokinandgrillinwitab.com/best-of-both-worlds-chili-a-flavor-packed-classic/Follow Mr. Make It Happen: https://www.youtube.com/@UCBW5KiJa8Ft42-XNIz4HCggGet our cookbook: https://smokinandgrillinwitab.com/product/best-of-both-worlds-cookbook/
Use the code "HALFOFF" for 50% OFFIf your like this video and would like to see more don't forget to like, share, and subscribe and hit the bell for a notification of the latest video.For printable recipes click here: https://smokinandgrillinwitab.com/Products:
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The Level Up Series Bundle: https: //shorturl.at/ptDFXBest selling cookbooks:
Best of Both Worlds Cookbook: https://shorturl.at/elCJ2
Taking the Mystery out of Cooking: https://shorturl.at/djDHU
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Email: info@SmokinandGrillinwitAB.com#SmokinandGrillinwitAB #SmokinGrillinFam #CookingwithABDISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission.

Texas, Cincinnati, White Chicken or Our Cookbook Chili—Which One Wins?

If your like this video and would like to see more don't forget to like, share, and subscribe and hit the bell for a notification of the latest video.For printable recipes click here: https://smokinandgrillinwitab.com/Products:
SnG Food Thermometer - https://shorturl.at/bquFN
Burger Press: https://shorturl.at/yGLP4Seasonings and Rubs:
AB's BBQ Rub - https://shorturl.at/hwJV5
AB's Burger Rub - https://shorturl.at/hrABH
All Purpose Seasoning: https://shorturl.at/prtH0
The Level Up Series A Rub: https: //shorturl.at/oyAHR
The Level Up Series B Rub: https: //shorturl.at/ctET4
The Level Up Series Bundle: https: //shorturl.at/ptDFXBest selling cookbooks:
Best of Both Worlds Cookbook: https://shorturl.at/elCJ2
Taking the Mystery out of Cooking: https://shorturl.at/djDHU
Smokin' and Grillin' with Aaron Brown: https://amzn.to/3UOasxh"Subscribe and hit the bell for new recipe alerts!"Online YouTube Store - https: //shorturl.at/hmpX6SUBSCRIBE FOR MORE ►►PERKS for YOUTUBE MEMBERS
"For just $5, unlock bi-weekly recipes, private live streams, exclusive content (TBD), and get credited in our videos. Become a YouTube member today! Thank you in advance!". So Join Smokin' and Grillin' wit AB now! - https://shorturl.at/aftENMy Amazon Store
https://www.amazon.com/shop/smokingrillinwitab**** Video Gear and Links ****My Gear
Camera 1: Sony FX3 - https://amzn.to/4abedkI
Camera 2: Sony A7 - https://amzn.to/3Uu8eBT
Prime Lens:
Zoom Lens:
Mic (Sennheiser Pro Audio EW-DP): https://amzn.to/4aeswFl
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Facebook: https://www.facebook.com/SmokinandGrillinwitAB/
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Twitter: https://twitter.com/SmokinGrillinABFor business inquiries:Smokin' and Grillin' with AB
10159 Meriweather Grove Ave.
Las Vegas, Nevada 89166Websites
www.SmokinandGrillinwitAB.comFor Sponsorships/Paid Endorsements please email:
Email: info@SmokinandGrillinwitAB.com#SmokinandGrillinwitAB #SmokinGrillinFam #CookingwithABDISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission.

The BEST Salisbury Steak

Smokin’ and Grillin’ with AB – LIVE Giveaway Announcement
Here’s what’s being given away:
Grand Prize - HexClad 6-Piece Cookware Set, Signed copy of Taking the Mystery out of Cooking, Smokin’ & Grillin’ Thermometer, Branded Apron and Garlic PressSecond Prize - Cast Iron Cookware Set, Signed copy of Taking the Mystery out of Cooking, Smokin’ & Grillin’ Thermometer, Branded Apron and Garlic PressThird Prize - Dutch Oven, Signed copy of Taking the Mystery out of Cooking, Smokin’ & Grillin’ Thermometer, Branded Apron and Garlic PressHow to Enter -
- Must be 18 years or older
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Winners will be announced live at 9 AM PST
You must be present during the live stream to claim your prize. If your name is called and you’re not there, a new winner will be drawn.Thanks for being part of the Smokin’ and Grillin’ with AB community. Good luck!🎙️ New to streaming or looking to level up? Check out StreamYard and get $10 discount! 😍 https://streamyard.com/pal/d/6488606320099328

Smokin and Grillin Giveaway Annoucement!

If your like this video and would like to see more don't forget to like, share, and subscribe and hit the bell for a notification of the latest video.For printable recipes click here: https://smokinandgrillinwitab.com/Products:
SnG Food Thermometer - https://shorturl.at/bquFN
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AB's BBQ Rub - https://shorturl.at/hwJV5
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Best of Both Worlds Cookbook: https://shorturl.at/elCJ2
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"For just $5, unlock bi-weekly recipes, private live streams, exclusive content (TBD), and get credited in our videos. Become a YouTube member today! Thank you in advance!". So Join Smokin' and Grillin' wit AB now! - https://shorturl.at/aftENMy Amazon Store
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Philly Cheesesteak vs Chopped Cheese Which Is Better?

Chopped Cheese VS Philly Cheesesteak w/ @MrMakeItHappen - We’re putting two iconic sandwiches head-to-head: the Philly Cheesesteak vs. the Chopped Cheese. In this video, we're diving deep into what makes a real-deal Philly Cheesesteak—from thinly shaved ribeye and caramelized onions to that melty Cooper Sharp cheese, all packed inside a garlic butter–toasted hoagie roll.Get the printable recipe for Philly Cheesesteak and Chopped Cheese:
https://smokinandgrillinwitab.com/philly-cheesesteak-with-garlic-butter-toasted-bread/https://smokinandgrillinwitab.com/abs-chopped-cheese-recipe/We’re showing you every step: how to build that crust on the steak, caramelize your onions just right, and get that cheese pull you’re looking for. No lettuce, no tomato—just bold, savory flavor the way it should be.Watch the full build, then let us know in the comments—Chopped Cheese or Cheesesteak? Which one are you picking?If your like this video and would like to see more don't forget to like, share, and subscribe and hit the bell for a notification of the latest video.For printable recipes click here: https://smokinandgrillinwitab.com/Products:
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AB's BBQ Rub - https://shorturl.at/hwJV5
AB's Burger Rub - https://shorturl.at/hrABH
All Purpose Seasoning: https://shorturl.at/prtH0
The Level Up Series A Rub: https: //shorturl.at/oyAHR
The Level Up Series B Rub: https: //shorturl.at/ctET4
The Level Up Series Bundle: https: //shorturl.at/ptDFXBest selling cookbooks:
Best of Both Worlds Cookbook: https://shorturl.at/elCJ2
Taking the Mystery out of Cooking: https://shorturl.at/djDHU
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"For just $5, unlock bi-weekly recipes, private live streams, exclusive content (TBD), and get credited in our videos. Become a YouTube member today! Thank you in advance!". So Join Smokin' and Grillin' wit AB now! - https://shorturl.at/aftENMy Amazon Store
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Email: info@SmokinandGrillinwitAB.com#SmokinandGrillinwitAB #SmokinGrillinFam #CookingwithABDISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission.

Chopped Cheese VS Philly Cheesesteak w/ @MrMakeItHappen

If your like this video and would like to see more don't forget to like, share, and subscribe and hit the bell for a notification of the latest video.For printable recipes click here: https://smokinandgrillinwitab.com/Products:
SnG Food Thermometer - https://shorturl.at/bquFN
Burger Press: https://shorturl.at/yGLP4Seasonings and Rubs:
AB's BBQ Rub - https://shorturl.at/hwJV5
AB's Burger Rub - https://shorturl.at/hrABH
All Purpose Seasoning: https://shorturl.at/prtH0
The Level Up Series A Rub: https: //shorturl.at/oyAHR
The Level Up Series B Rub: https: //shorturl.at/ctET4
The Level Up Series Bundle: https: //shorturl.at/ptDFXBest selling cookbooks:
Best of Both Worlds Cookbook: https://shorturl.at/elCJ2
Taking the Mystery out of Cooking: https://shorturl.at/djDHU
Smokin' and Grillin' with Aaron Brown: https://amzn.to/3UOasxh"Subscribe and hit the bell for new recipe alerts!"Online YouTube Store - https: //shorturl.at/hmpX6SUBSCRIBE FOR MORE ►►PERKS for YOUTUBE MEMBERS
"For just $5, unlock bi-weekly recipes, private live streams, exclusive content (TBD), and get credited in our videos. Become a YouTube member today! Thank you in advance!". So Join Smokin' and Grillin' wit AB now! - https://shorturl.at/aftENMy Amazon Store
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www.SmokinandGrillinwitAB.comFor Sponsorships/Paid Endorsements please email:
Email: info@SmokinandGrillinwitAB.com#SmokinandGrillinwitAB #SmokinGrillinFam #CookingwithABDISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission.

Banana Pudding Cake

Baked Recipes

Get the full recipe: https://sallysbakingaddiction.com/pistachio-cupcakes-with-creamy-strawberry-frosting/ #shorts #pistachiocupcake #strawberry #cupcakerecipes

Pistachio Cupcakes with Strawberry Buttercream 🧁

Get the full recipe: https://sallysbakingaddiction.com/mini-cheesecakes/ #shorts #minicheesecake #cheesecakerecipe

Mini Cheesecakes 🍓🫐

These pistachio cupcakes with strawberry buttercream are a go-to when you want something a little different from the usual cupcake flavors. Buttery, delicate real pistachio flavor gets a boost from vanilla and almond extracts, all wrapped up in a soft and fluffy cake crumb. The strawberry frosting is naturally flavored with freeze-dried strawberries, and it pairs beautifully with the pistachio cupcakes.Get the full recipe: https://sallysbakingaddiction.com/pistachio-cupcakes-with-creamy-strawberry-frosting/• Ask your recipe question or leave a review over on the recipe page.#baking #recipes #pistachiocupcakes #pistachiocupcakerecipe• More of Sally's baking recipes: https://sallysbakingaddiction.com/

Pistachio Cupcakes | Sally's Baking

Get the full recipe: https://sallysbakingaddiction.com/chocolate-swirl-pistachio-ice-cream/ #shorts #pistachioicecream #pistachioicecreamrecipe

No Churn Pistachio Ice Cream 💚

Get the full recipe: https://sallysbakingaddiction.com/easy-homemade-strawberry-shortcake/ #shorts #strawberryshortcake #strawberrycakerecipe

Homemade Strawberry Shortcake 🍓

Get the full recipe: https://sallysbakingaddiction.com/homemade-little-debbie-oatmeal-creme-pies/ #shorts #oatmealcreampie #oatmealcreampierecipe

Homemade Oatmeal Cream Pies 🤍

Spicy Recipes

Stir Fry Chicken With Black Pepper Sauce | Black Pepper Chicken Stir Fry Recipe | Chinese Black Pepper Chicken Stir Fry | Black Pepper Sauce Chicken | Black Pepper Chicken Recipe | Chinese Black Pepper Sauce | Chicken Recipe | Chinese Black Pepper chickenIngredients for Chicken in Black Pepper Sauce:(Tsp- Teaspoon; Tbsp- Tablespoon )Chicken thigh boneless- 300 gms (cut into 1.5 inch sized pieces)For the Marination:
- Crushed pepper- 1/2 tsp
- Salt- 1/2 tsp
- Grated Garlic- 1 tsp
- Egg White- 1
- Corn Flour- 3 tbspTempering:
- Garlic fine chopped- 2 tsp
- Green chillies sliced - 2-3Vegetables:
- Onion Petals- 1 medium (75 gms)
- Green Pepper-50 gms (1 small)
- Red Pepper-50 gms (1 small)
- Yellow Pepper-50 gms (1 small)
- Spring onion greens- 2-3 (Cut into 1” long pieces)Sauces:
- White Vinegar- 1 tsp
- Light Soy Sauce- 1.5 tsp
- Oyster Sauce- 1.5 tbspOther Ingredients:
- Corn Slurry: 1 tsp corn four mixed in 3 tbsp water
- Salt- seasoning in the water
- Crushed pepper (while cooking)- 1/4-1/2 tsp
- Crushed pepper (as garnish)-1/2 tsp
- Oil- 1.5 tbspPreparation:- Cut the boneless chicken thighs into flattish bite sized pieces.
- Add all the items for the marinade, give a mix and set aside for around 20 mins.Process:- Heat oil in a kadhai/pan and drop the coated chicken pieces side by side to not crowd the pan. Deep fry the pieces on medium heat for around 5-6 mins. Remove and set aside on a plate.
- Now heat 1.5 tbsp oil in a wok and add the fine chopped garlic & the sliced green chillies. Stir on medium heat for 30 secs and then add the peppers and onion petals.
- Stir fry on high heat for around 2 mins.
- Add a pinch of salt and 1/2 tsp crushed pepper. Stir for 30 secs.
- Now add all the sauces and add 1/2 cup water.
- Stir fry on high heat for 1 min.
- Add the corn slurry and stir fry for around 30 secs
- Now add the chicken pieces and stir and cook for around 1 min.
- End with spring onion greens and 1/2 tsp crushed pepper.
- Mix, stir fry on high heat for 30 secs and serve hot.#blackpeppersaucechicken #blackpepperchicken #chineseblackpepperchicken #chickenstirfry #spiceeats #spiceeatsrecipes #spiceeatschicken #chickenrecipe

Stir Fry Chicken With Black Pepper Sauce | Black Pepper Chicken Stir Fry Recipe

Chinese Takeout Style Chicken Fried Rice | Restaurant Style Chinese Chicken Fried Rice | Chicken Fried Rice Recipe | Restaurant Style Chicken Fried Rice | Chinese Takeout Fried Rice | Chinese Chicken Fried Rice | Chinese Fried Rice RecipeIngredients for the Chinese Chicken Fried Rice :(Tsp- Teaspoon; Tbsp- Tablespoon )- Boneless Chicken - 200 gms. (cut into small bite sized pieces)
- Cooked Rice (day old, kept in the fridge) - 3 US cups (made from 200 gms of raw white rice )
- Eggs-3Stir-fry Sauce:
- Oyster Sauce-2 tbsp
- Light Soy Sauce-1 tsp or 2 tsp??- maybe 2 tsp
- Dark Soy Sauce- 1 tsp
- White Pepper powder-1/4 tsp
- Sugar-1 tspBoneless chicken marinated with:
- Salt-pinch or 1/4 tsp
- Stir-fry sauce mix- 2 tsp
- Corn flour/starch- 1 tsp
- Baking soda-pinch
- Oil- 1 tspTempering :
- Garlic peeled and fine chopped- 2 tsp (10 gms)
- Salt-pinch
- White pepper powder-pinchVegetables:
- White onion, chopped- 1 small (around 40-50 gms)
- Carrots, small cubed - 1/2 cup ( around 50 gms)
- Frozen or fresh green peas- 1/2 cup ( around 50 gms)Other Ingredients:
- Oil- 2 tbsp
- Salt to season-pinch
- White pepper to season-pinch
- Spring onion greens, chopped -3 tbspPreparation:- Cook 200 gms white rice the night before, a little undercooked and spread in a plate in the fridge. Should be cold when you make the Fried Rice.
- Add all the items of the Stir Fry Sauce in a bowl and whisk it to combine. (You can add 1 tbsp water if required. )
- Take boneless chicken pieces and cut them into small cubes.
- Marinate this with the items specified earlier. Set aside for around 30 mins.
- Chop the carrots and 1 small white onion. Also peel fresh green peas or use frozen ones.
- Chop the spring onion greens.Process:- Heat 1 tbsp oil in a wok and add the whisked eggs.
- Scramble it lightly for a minute and then add a tbsp of chopped spring onion greens. Mix and scramble lightly and remove on a plate
- Wipe the wok clean and then add 2 tbsp of oil.
- Add 2 tbsp oil and add the chopped garlic. Give a stir for 30 secs and then add the marinated chicken pieces.
- Mix and stir fry on high heat for a minute and then add the chopped white onion, carrots and green peas. Season with pepper powder and salt and stir fry for a minute.
- Add the cooked rice, pepper powder, salt and the mixed sauce.
- Mix and stir fry on high to medium heat for around 2 mins till everything is combined.
- Add back the scrambled eggs and the chopped spring onion greens.
- Stir fry for a minute and serve hot.#chinesechickenfriedrice #chickenfriedrice #stirfriedchickenrice #quickchickenfriedrice #stirfrychickenrice #chickenfriedricerecipe #spiceeats #spiceeatschicken #spiceeatsrecipes

Chinese Takeout Style Chicken Fried Rice | Restaurant Style Chinese Chicken Fried Rice

Chicken Chilli Garlic Noodles | Spicy Chilli Garlic Noodles | Chilli Garlic Noodles Recipe | Spicy Chicken Noodles | Chicken Noodles Recipe | Chicken Chow Mein Recipe | Chicken Fried Noodles RecipeIngredients for Chicken Chilli Garlic Noodles:(Tsp-Teaspoon; Tbsp-Tablespoon)- Boneless Chicken Breast - 150 gms cut into 1 inch pieces
- Noodles- 150 gms packChilli Garlic paste:
- Kashmiri Chillies-6
- Garlic cloves-10 nos/16 gmsTempering:
- Garlic, fine chopped -1.5 tsp (9 gms)
- Ginger, fine chopped- 1 tsp (8 gms)
- Fresh chillies (Thai red chillies) or regular chillies , sliced- 1 tsp
- Spring onion whites chopped - 3-4 tbsp ( 3-4 nos)Vegetables:
- Carrot julienned- 1/2 cup / 40 gms
- Green pepper/capsicum julienned- 1/2 cup / 40 gms
- Red pepper/capsicum julienned-1/2 cup / 40 gmsSeasonings:
- White pepper powder- 1/4 tsp
- Salt- 1/4 tsp
- Sugar-1 tspSauces:
- Dark Soy Sauce-1 tsp
- White Vinegar-1 tspOther Ingredients:
- Oil-3 tbsp
- Sesame oil-1 tbspPreparation:- Cut the chicken breast or boneless thighs into small pieces.
- Soak the Kashmiri chillies in hot water for around 30 mins. Peel the garlic cloves.
- Now remove the chillies from water and add these to the grinder along with peeled garlic cloves. Grind to a paste. Add 3-4 tbsp of the water in which chillies were soaked to blend to a smooth paste. Set aside.
- Fine chop the garlic and ginger, slice the Thai red chillies.
- Also slice the spring onion whites.
- Chop the spring onion greens.
- For the vegetables, julienne the carrot green pepper and red pepper.- Boil the noodles as per instructions given in the packaging and set aside.Process:- Heat oil in a wok and add the chopped garlic, ginger, spring onion whites and the Thai chillies.
- Stir fry for around 30 sec on medium heat and then add the chicken pieces.
- Mix and stir fry for a minute on high heat.
- Add the white pepper powder, salt. Mix and stir fry for around 1 min on medium heat.
- Now add 3 tsp of the chilli garlic paste. Stir fry for around 2 mins on medium heat.
- Now add the julienned vegetables, and stir fry on medium heat for around 2 mins till the vegetables are little cooked.
- Now add the cooked noodles, season with pinch of salt and pepper and mix it well.
- Now add the sauces and the sugar.
- Mix and stir fry on high to medium heat for 2 mins till coated completely.
- Drizzle with sesame oil & stir fry for a minute .
- Garnish with chopped spring onion greens and sliced thai red chillies if you want it more spicy. .
- Serve hot.#chickenchilligarlicnoodles #chilligarlicnoodles #chickennoodles #spicychickennoodles #chickennoodlesrecipe #spiceeats #spiceeatschicken

Chicken Chilli Garlic Noodles | Spicy Chilli Garlic Noodles | Chilli Garlic Noodles Recipe |

Dhaba Style Kadai Chicken Recipe | Kadai Masala Chicken | Kadai Chicken | Kadai Chicken Restaurant Style | Chicken Kadai | Kadai Chicken Masala Recipe | How to make Kadai Chicken | Chicken RecipeIngredients for Kadai Chicken:- Chicken - 500 gms (curry cut with bones)Kadai Masala:
- Coriander Seeds- 2 tsp
- Cumin Seeds- 1 tsp
- Fennel Seeds- 1/2 tsp
- Whole Peppercorns- 1 tsp
- Whole Red Chillies- 3 nos.Whole Spices:
- Cumin Seeds- 1 tsp
- Dried Red Chillies 🌶️ - 3 wholeSpice Powders:
- Turmeric Powder- 1/4 tsp
- Red Chilli Powder- 1 tsp
- Coriander Powder- 1.5 tsp
- Garam Masala Powder- 1/2 tspOther Ingredients:
- Onions, finely chopped- 2 medium (150 gms)
- Ginger Garlic Paste- 2 tsp
- Tomato Purée (readymade)- 5 tbsp
- Fresh cream-3 tbsp
- Onion petals- 1 medium onion (75gm)
- Capsicum (Green Bell Pepper), cubed- 1 big (100 gms)
- Kasuri Methi (Dried Fenugreek Leaves) roasted and powdered- 1 tsp
- Salt- 1 tsp
- Oil- 4 tbsp + 1 tbsp for sautéing
- Coriander leaves chopped for garnish-2 tbspPreparation:- Dry roast the whole spices on low heat for around 2- 3 mins. Cool & grind to a coarse powder.
- Finely chop 2 medium onions and cut 1 medium onion into petals.
- Also cut 1 big capsicum/green pepper into big cubes.
- Heat 1 tbsp oil in a pan and add the onion petals. Sauté on medium heat for a minute and then add the cubed capsicum/pepper. Mix and continue to sauté for another 2 mins. Remove these onto a plate and set aside for use later.
- Dry roast the Kasuri Methi (Dried Fenugreek Leaves) and crush it with your hands.Process:- Take a kadhai and heat 4 tbsp of oil.
- Add the cumin seeds and when it splutters, add the dried red chillies.
- Give a stir and then add the chopped onions. Fry the onions for around 8-10 mins on medium heat till light brown.
- Add the ginger garlic paste and fry for 2 mins on low heat.
- Now add the chicken pieces, give a mix and then add the turmeric, red chilli, coriander powders and salt.
- Mix and sear/fry the chicken on medium heat for around 3-4 mins on medium heat till the spices are cooked and oil separates.
- Add the tomato purée, mix well and cook on medium heat for 2-3 mins.
- Now add the Kadai Masala which was made in the blender earlier, mix and cook for 2 mins on low heat .
- Mix and add 200 ml water, cover & cook for 10 mins on low heat.
- Now add the fresh cream, garam masala powder and the roasted & crushed kasuri methi.
- Give a mix and cook on low heat for 2-3 mins till oil separates.
- Add the sautéed onion & capsicum, mix & cook on low heat for 2 mins.
- Optionally add little water as per required consistency, give a mix and simmer for 2 mins on low heat.
- Garnish with chopped coriander leaves and mix & simmer for around 2 mins.#dhabstylekadaichicken #kadaichicken #kadaichickenrecipe #kadaichickenrestaurantstyle chickenkadai #kadaichickenmasala #karahichickenrecipe #spiceeats #spiceeatsrecipes

Dhaba Style Kadai Chicken Recipe | Kadai Masala Chicken | Kadai Chicken

Super Tasty Fusion Chicken Fry | Chatpata Chilli Chicken Fry | Chicken Fry Recipe | Simple and Tasty Chicken Fry | Chicken Fry Recipe | Masala Chicken Fry | Spicy Chicken Fry | Quick Chicken Masala Fry | Simple and Easy Chicken FryIngredients for the Chicken Fry Recipe:Chicken - 500 gms (curry cut pieces, with bones)Tempering:
- Garlic chopped -10 cloves around 10 gms
- Ginger chopped- 1 inch -8-9 gms
- Green chillies - 4 nos (8-10 gms)
- Onions, chopped- 100 gmsSauces:
- Readymade Green Chilli sauce -3 tsp
- Dark Soy Sauce- 2 tspOther Ingredients:
- Pepper powder or crushed -1 tsp
- Salt- 3/4 tsp
- Oil-3-4 tbsp
- Coriander leaves chopped -3 tbspPreparation:- Peel & fine chop the ginger, garlic, and onions. Also fine chop the green chillies.
- Cut the chicken into small pieces.
- Also chop the coriander leaves and keep aside to be used as garnish.
Process:- Heat oil in a pan and add the fine chopped garlic, ginger and green chillies.
- Give a stir and sauté on medium heat for a minute.
- Now add the chopped onions, mix and sauté on medium heat for around 5 mins till light brown in colour.
- Now add the chicken pieces, pepper powder and salt. Mix and fry on medium heat for around 12-13 mins till it’s browned. Keep stirring every 3 mins for even browning and cooking.
- Now add the green chilli sauce and soy sauce, mix and fry on low heat for around 3 mins till the chicken is cooked and browned.
- Now garnish with chopped coriander leaves and mix and simmer on low heat for around 2 mins.#fusionchickenfry #chatpatachickenfry #chillichickenfry #chickenfryrecipe #chickenfry #masalachickenfry #simpleandtastychickenfry #spiceeats #spiceeatsrecipes #spiceeatschicken

Super Tasty Fusion Chicken Fry | Chatpata Chilli Chicken Fry | Chicken Fry Recipe

Crispy Sweet Chilli Chicken Recipe | Chicken With Thai Sweet Chilli Sauce | Sweet Chili Chicken | Sweet And Spicy Chicken | Sweet Chili Chicken Recipe | Restaurant Style Sweet Chili Chicken | How To Make Sweet Chili Chicken | Hot And Sweet ChickenIngredients for the Sweet Chili Chicken :(Tsp- Teaspoon; Tbsp- Tablespoon )- Chicken boneless (mix of thigh and breast)- 400 gmsMarination:
- White pepper powder- 1/2 tsp
- Salt-3/4 tsp
- Soy sauce - 1/2 tsp
- Corn flour-5 tbsp
- Whisked egg-1 smallTempering:
- Garlic, fine chopped-3 tsp
- Red Chilli flakes- 1 tspSauce mix-
- Thai Sweet Chilli Sauce- 6 tbsp
- Soy sauce- 3/4 tsp
- Brown sugar-1 tbspOther Ingredients:
- Spring onion greens-3 tbsp
- Oil for deep frying
- Oil-2 tbsp
- Corn slurry-1/2 tsp corn starch mixed with 3 tbsp water.Preparation:
- Marinate the chicken and set aside for 30 mins.
- Peel and fine chop the garlic. Also chop the spring onion greens.Process:
- Heat oil in a pan till medium hot and drop the marinated chicken pieces side by side to not crowd the pan. Do not stir for a minute.
- Deep fry in oil on medium heat for 5-6 mins. Remove from oil and repeat for the balance.
- Heat oil in a pan & add the fine chopped garlic. Give a stir for around 1 min on medium heat and then add the red chilli flakes.
- Give a stir again and add the Sauce mix .
- Stir and cook for a minute on medium heat and then add the corn slurry. Mix and cook for a minute on medium heat and then add the fried chicken pieces.
- Stir fry on high heat for 1-2 minutes till the chicken pieces are coated with the sauce and then garnish with chopped spring onions.
- Mix and stir fry on high heat and serve hot.#sweetchillichicken #chillichickenrecipe #sweetspicychicken #chinesefood #spiceeats #spiceeatschickenrecipes #spiceeatsrecipes

Crispy Sweet Chilli Chicken Recipe | Chicken With Thai Sweet Chilli Sauce