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These Chili Lime Salmon Tacos with Mango Salsa are a delightful blend of flavors and textures. The grilled salmon is marinated in zesty chili and lime, then paired with a refreshing mango salsa. It's a perfect combination of spicy and sweet, making it a fantastic choice for a taco night with friends and family.

Ingredients: 4 salmon fillets. 2 tablespoons olive oil. 2 limes, juiced. 2 teaspoons chili powder. 1 teaspoon cumin. 1 teaspoon paprika. Salt and pepper to taste. 8 small flour tortillas. 2 cups diced mango. 1/2 cup diced red onion. 1/4 cup chopped fresh cilantro. 1 jalapeo pepper, seeded and minced. 2 tablespoons fresh lime juice. 1 tablespoon honey. 1 teaspoon grated lime zest. Salt to taste. Sour cream optional, for serving. Lime wedges optional, for serving.

Instructions: Mix the chili powder, cumin, paprika, salt, and pepper with the olive oil in a small bowl. Cover the salmon fillets with the marinade. Place them in a shallow dish of water. Put it in the fridge for at least 30 minutes with the lid on. Set your grill's heat to medium-high and lightly oil the grate. For about 4 to 5 minutes on each side, or until you can flake them with a fork, put the salmon fillets on the grill. Take them off the grill and let them rest for a few minutes. Then, break them up into pieces. While the salmon is cooking, warm the tortillas on the grill for 30 seconds on each side, or until they are just barely toasty. Dice the mango, add the red onion, cilantro, jalapeo, lime juice, honey, lime zest, and a pinch of salt. Mix everything together in a medium-sized bowl. Mix it up and set it aside. Put some flaked salmon on each warm tortilla to make the tacos. If you want, you can add mango salsa and sour cream on top. Put lime wedges on the side and serve. Have fun with your mango salsa and chili lime salmon tacos!

Prep Time: 15 minutes

Cook Time: 10 minutes

Leopard Techie

#FamilyandFriends #GrilledSalmon #TacoNight

For special events, these Easy Eggless Hidden Heart Cupcakes are a delightful treat. You can find a heart-shaped chocolate treat inside! They're great for Valentine's Day or any time you want to show love!

Ingredients: 1 and 1/2 cups all-purpose flour. 1 cup granulated sugar. 1/3 cup unsweetened cocoa powder. 1 tsp baking soda. 1/2 tsp salt. 1 cup water. 1/3 cup vegetable oil. 1 tbsp white vinegar. 1 tsp vanilla extract. Red food coloring gel. Heart-shaped chocolate candies.

Instructions: Start by heating the oven to 350F 175C. You can line a muffin tin with cupcake liners. Sieve the cocoa powder, baking soda, salt, flour, and sugar together in a bowl. With the dry ingredients still together, add the water, vegetable oil, white vinegar, and vanilla extract. Mix everything together well. Separate the cupcake batter into two equal parts. Add the red food coloring gel to one part and mix it until it's the right color. Fill up about half of each cupcake liner with a spoonful of the plain cupcake batter. Put a chocolate heart in the middle of each cupcake liner. Put the red cupcake batter on top of the chocolate candy until the liner is about two thirds full. Bake in an oven that has already been heated for 18 to 20 minutes, or until a toothpick stuck in the cupcake comes out clean. After baking, let the cupcakes cool in the muffin tin for a few minutes. Then, move them to a wire rack to cool completely. After they're cool, you can frost them or just eat them plain.

Prep Time: 15 minutes

Cook Time: 18 minutes

tarbert parish church

#cupcakelove #specialoccasionsweets #valentinesdaytreats

Indulge in the festive flavors of eggnog with this dairy-free and vegan eggnog smoothie. It's a creamy and spiced delight that's perfect for the holiday season or anytime you crave that classic eggnog taste without the eggs or dairy.

Ingredients: 1 ripe banana. 1 cup almond milk. 1/2 cup canned coconut milk. 1/4 cup raw cashews. 2 Medjool dates, pitted. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground cinnamon. 1/4 teaspoon vanilla extract. A pinch of salt. Ice cubes optional. Ground cinnamon and nutmeg for garnish optional.

Instructions: Place all the ingredients except garnishes in a blender. Blend until smooth and creamy, adding ice cubes if you prefer a colder smoothie. Pour the smoothie into glasses. Sprinkle with a pinch of ground cinnamon and nutmeg for garnish, if desired. Serve immediately and enjoy your Vegan Eggnog Smoothie!

Prep Time: 5 minutes

Cook Time: 0 minutes

savage area women of today

#Smoothie #dairyfreeeggnog #veganholiday #veganeggnog

Indulge in the creamy richness of this vegan Instant Pot Maple Coconut Risotto Pudding. Infused with the sweetness of maple syrup and the tropical essence of coconut, this dessert is a delightful treat for any occasion.

Ingredients: 1 cup arborio rice. 1 can 13.5 oz full-fat coconut milk. 2 cups vegetable broth. 1/4 cup maple syrup. 1/2 teaspoon vanilla extract. 1/4 teaspoon ground cinnamon. Pinch of salt. Toasted coconut flakes and chopped nuts, for garnish optional.

Instructions: In the Instant Pot, combine arborio rice, coconut milk, vegetable broth, maple syrup, vanilla extract, cinnamon, and salt. Close the lid and set the valve to sealing position. Cook on high pressure for 6 minutes. Once the cooking is complete, allow natural pressure release for 10 minutes, then carefully quick release any remaining pressure. Open the lid and stir the risotto pudding. If it's too thick, you can add a splash of coconut milk or vegetable broth to reach your desired consistency. Serve the risotto pudding warm, garnished with toasted coconut flakes and chopped nuts if desired. Enjoy the creamy, smooth, and delicious flavors of this vegan Instant Pot Maple Coconut Risotto Pudding!

Prep Time: 5 minutes

Cook Time: 6 minutes

Cobblers Beach

#sweettreat #dessertforanyevent #instantpotrecipe

The tender chicken breasts, vegetables, and spices in this Southwestern Skillet Chicken make for a delicious one-pan meal. It's great for busy weeknights because it's quick and easy to make.

Ingredients: 4 boneless, skinless chicken breasts. 1 tablespoon olive oil. 1 onion, diced. 1 red bell pepper, diced. 1 green bell pepper, diced. 1 cup corn kernels. 1 can 15 ounces black beans, drained and rinsed. 1 cup salsa. 1 teaspoon chili powder. 1 teaspoon cumin. Salt and pepper to taste. 1 cup shredded cheddar cheese. Fresh cilantro for garnish optional.

Instructions: Season chicken breasts with chili powder, cumin, salt, and pepper. In a large skillet, heat olive oil over medium heat. Add chicken breasts and cook until browned on both sides and cooked through, about 6-8 minutes per side. Remove chicken from skillet and set aside. In the same skillet, add diced onion and bell peppers. Cook until softened, about 5 minutes. Add corn and black beans to the skillet. Stir in salsa and cook for another 2-3 minutes. Return chicken to the skillet and sprinkle shredded cheddar cheese on top. Cover the skillet and cook until the cheese is melted and bubbly, about 2-3 minutes. Garnish with fresh cilantro if desired before serving.

Prep Time: 15 minutes

Cook Time: 20 minutes

Mishela Gutierrez

#ChickenRecipe #SouthwesternFlavors #SkilletRecipe

Prepare these freezer-friendly chicken packs in just 20 minutes for quick and easy grilled meals anytime. With a flavorful marinade, they're sure to be a hit at your next barbecue!

Ingredients: 10 chicken breasts, boneless and skinless. 1 cup BBQ sauce. 1/4 cup soy sauce. 2 tablespoons honey. 2 tablespoons olive oil. 2 teaspoons garlic powder. Salt and pepper to taste. 10 sheets of aluminum foil.

Instructions: Add honey, olive oil, garlic powder, salt, and pepper to a bowl and mix in the BBQ sauce and soy sauce. Ten equal portions of chicken breasts should be made. Put a piece of chicken on a piece of aluminum foil for each person. Make sure that each piece of chicken is well covered with the sauce mixture that you just made. Seal the edges of each piece of chicken with foil to keep them in place. Freeze the chicken packs that have been wrapped to use later. Set the grill to medium-high heat before you start cooking. Take out as many chicken packs as you want from the freezer and let them thaw for a few minutes. Take the chicken packs out of the packaging and put them on the grill right away. Grill the chicken for 8 to 10 minutes on each side, or until it's fully cooked and the juices run clear. Add more sauce every so often to keep it moist. Add your favorite sides and serve hot.

Prep Time: 10 minutes

Cook Time: 10 minutes

Never 2 Late 2 Tri

#easyfreezermeals #grillathome #quickchickenpacks #weeknightgrilling

These Homemade Golden Oreos are a delightful twist on the classic Oreo cookie. The buttery, golden cookies are filled with a sweet and creamy buttercream filling, making them a perfect treat for any occasion.

Ingredients: 1 cup 2 sticks unsalted butter, softened. 1 cup granulated sugar. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup powdered sugar.

Instructions: Preheat the oven to 375F 190C. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the vanilla extract and mix until well combined. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until the dough comes together. Scoop small portions of dough and roll them into balls. Place them on a baking sheet lined with parchment paper, leaving some space between each cookie. Flatten each dough ball slightly with the bottom of a glass dipped in powdered sugar. Bake the cookies for 8-10 minutes or until the edges turn golden brown. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once the cookies are completely cooled, you can make the filling. For the filling, mix together 1/2 cup of softened butter and 2 cups of powdered sugar until smooth and creamy. Spread a generous amount of the filling on the flat side of one cookie and sandwich it with another cookie. Repeat this process for the remaining cookies. Your Homemade Golden Oreos are now ready to be enjoyed!

Prep Time: 30 minutes

Cook Time: 10 minutes

Willow Glen Performing Arts

#HomemadeGoldenOreos #PerfectForAnyOccasion #OreoCookieLover

Muraba-E-Zardak A delicious recipe from the Afghan kitchen, carrot jam is made with fresh carrots and a mixture of spicy spices. A classic treat that gives your breakfast or snacks a flavor boost is this sweet and fragrant jam.

Ingredients: 1 kg fresh carrots, peeled and grated. 500g sugar. 1 lemon, juiced. 1 tsp cardamom powder. 1/2 tsp cinnamon powder. 1/4 tsp cloves, ground. 1/4 tsp nutmeg, grated. 1/2 cup water.

Instructions: In a large pot, combine grated carrots, sugar, and water. Bring the mixture to a boil over medium-high heat, stirring constantly until sugar is dissolved. Reduce heat to low, add lemon juice, cardamom, cinnamon, cloves, and nutmeg. Simmer, stirring occasionally, for about 45-60 minutes or until the mixture thickens and reaches a jam-like consistency. Remove from heat and let it cool for a few minutes. Transfer the carrot jam into sterilized glass jars and seal them tightly. Allow the jam to cool completely before storing in a cool, dark place. Serve the Muraba-E-Zardak Carrot Jam on bread, toast, or as a condiment.

Prep Time: 30 minutes

Cook Time: 60 minutes

gushi

#AfghanCuisine #HomemadeJam #CarrotJam