Amelia

Amelia Davis is the recipe developer, food photographer, and storyteller behind Home Cooking Style, a welcoming online space where home cooks of all levels can find reliable recipes, practical tips, and a dash of culinary inspiration. What began in 2019 as a passion project from her small Portland apartment has grown into a trusted resource for busy cooks seeking confidence and ease in the kitchen.

Through Home Cooking Style, Amelia shares her love for simple, comforting dishes, reimagining family favorites with clear, step-by-step guidance. With a focus on approachable techniques and everyday ingredients, Amelia’s mission is to help home cooks save time, cook with joy, and savor every homemade bite.

Latest from Amelia

$- 1 cup all-purpose flour - 1/4 cup granulated sugar - 1 tsp baking powder - 1/2 tsp baking soda - 1/2 tsp salt - 1/2 tsp ground cinnamon - 1/4 cup whole milk - 1 large egg - 2 tbsp unsalted butter, melted - 1/2 tsp vanilla extract - 1/2 cup powdered sugar - 2 tbsp pure maple syrup - 1 tbsp milk (adjust for consistency) Each ingredient plays a key role in making these donut holes a joy to eat. The flour gives structure, while the sugar adds sweetness. Baking powder and baking soda help the donut holes rise. The salt enhances flavor, and cinnamon brings warmth and spice. The milk, egg, and butter contribute moisture and richness. Vanilla adds a lovely depth to the flavor. For the maple glaze, powdered sugar makes it sweet and smooth. Pure maple syrup gives the glaze its signature flavor. Adjusting the milk helps you get the perfect glaze consistency. You want it thick enough to adhere but smooth enough to drip. Gather these ingredients, and you’re ready to make a treat that will delight everyone. Start by taking a large bowl. Add 1 cup of all-purpose flour. Next, mix in 1/4 cup of granulated sugar. Then, add 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. Don't forget the 1/2 teaspoon of ground cinnamon for flavor! Whisk these dry ingredients well until they blend evenly. This mix gives your donut holes a nice rise. In another bowl, combine 1/4 cup of whole milk, 1 large egg, and 2 tablespoons of melted unsalted butter. Add 1/2 teaspoon of vanilla extract for that sweet note. Whisk these together until the mixture looks smooth and creamy. This step brings moisture and flavor to your donut holes. Heat oil in a deep pan or fryer to 350°F (175°C). Use enough oil to cover the donut holes. With a small cookie scoop or spoon, drop heaping tablespoons of the batter into the hot oil. Fry only a few at a time to avoid crowding. Cook for about 2 to 3 minutes, turning them until golden brown. Use a slotted spoon to take them out and let them drain on paper towels. In a bowl, whisk together 1/2 cup of powdered sugar, 2 tablespoons of pure maple syrup, and 1 tablespoon of milk. Adjust the milk as needed to get a smooth, pourable glaze. This glaze adds a sweet maple flavor that complements the cinnamon. While the donut holes are still warm, dip each one into the maple glaze. Let the excess glaze drip off. If you want, roll the glazed donut holes in a mix of cinnamon and sugar for added sweetness. This step makes them look and taste even better! To get the best texture, use the right flour. I recommend all-purpose flour for these donut holes. It gives a light, fluffy bite. Mix the dry and wet ingredients gently. Overmixing makes the donut holes tough. You want a few lumps in your batter. This will keep them soft and airy. When frying, heat your oil to 350°F (175°C). A thermometer helps check the heat. If the oil is too hot, the outside burns while the inside stays raw. Fry only a few donut holes at a time. This keeps the oil temperature steady. Use a slotted spoon to lift them out. Let them drain on paper towels for a crisp finish. For a shiny glaze, mix powdered sugar, maple syrup, and milk until smooth. Adjust the milk to get your desired thickness. Dip the warm donut holes in the glaze right away. This helps the glaze stick well. If you want extra sweetness, roll them in cinnamon sugar after glazing. It adds a nice crunch and taste! {{image_2}} If you love chocolate, try these delicious chocolate glazed donut holes. Start with the same base recipe. After frying, dip the warm donut holes in a rich chocolate glaze. To make this glaze, melt chocolate chips with a bit of coconut oil. This gives a smooth, shiny finish. You will enjoy the mix of flavors as chocolate blends with the cinnamon. For a fall twist, make pumpkin spice donut holes. Add 1/2 cup of pumpkin puree to your wet mixture. Also, use pumpkin pie spice instead of cinnamon. This gives a warm, cozy flavor. Fry them the same way and glaze with maple. These donut holes taste like autumn in every bite. You can add a fun crunch by mixing in nuts or sprinkles. Try adding chopped walnuts or pecans to the batter before frying. This gives texture and flavor. For a festive look, sprinkle colorful jimmies on top of the glaze. Kids love this extra touch, and it makes your treats pop! To keep your donut holes fresh, place them in an airtight container. Make sure they cool completely first. You can store them at room temperature for about two days. If you want to keep them longer, use the fridge. They will stay fresh for about a week in there. When you're ready to enjoy your donut holes again, you can reheat them. Preheat your oven to 350°F (175°C). Place the donut holes on a baking sheet. Heat them for about 5 to 7 minutes, or until warm. This method helps keep them soft and tasty. You can also use a microwave, but they might lose some crispness. If you want to freeze your donut holes, let them cool first. Then, place them in a single layer on a baking sheet. Freeze them for about 1 to 2 hours. Once frozen, transfer them to a freezer bag. They can last up to three months in the freezer. To thaw, just take them out and leave them at room temperature for a few hours. If you're in a hurry, use the microwave for a quick thaw. Yes, you can use whole wheat flour or gluten-free flour. Just note that whole wheat flour may make the donut holes denser. Gluten-free flour blends can work well, too. Always check the package for measurements, as they may vary. To make a thicker glaze, add more powdered sugar. Start with an extra tablespoon and mix well. If it's still too thin, keep adding sugar until you reach your desired thickness. If you don’t have a deep fryer, you can use a large pot with oil. Heat the oil to 350°F (175°C) on the stove. Use a thermometer for best results. A deep, heavy pot works great for frying. These donut holes stay fresh for about two days at room temperature. Store them in an airtight container to keep them soft. You can also freeze them for up to a month. Just thaw them at room temperature before enjoying! Creating delicious donut holes is easy and fun. We covered all the key steps, from selecting dry and wet ingredients to making that tasty maple glaze. I shared tips for the right texture and safe frying methods. You can even explore yummy variations like chocolate or pumpkin spice. Storing and reheating these treats is simple too. Enjoy making your very own tasty donut holes at home!$

Maple Glazed Cinnamon Donut Holes Irresistible Treat

If you love sweet treats, you need to try these Maple Glazed Cinnamon Donut Holes! They are soft, warm, and

Maple Glazed Cinnamon Donut Holes Irresistible Treat

If you love sweet treats, you need to try these Maple Glazed Cinnamon Donut Holes! They are soft, warm, and

$To make BBQ chicken flatbread pizza, you will need: - 2 flatbreads (store-bought or homemade) - 1 cup cooked chicken breast, shredded - 1/2 cup BBQ sauce - 1 cup shredded mozzarella cheese - 1/2 cup red onion, thinly sliced - Olive oil for brushing - Salt and pepper to taste These ingredients form the base of your delicious pizza. The flatbreads give a nice crunch, while the chicken and BBQ sauce add rich flavor. You can make this pizza your own by adding: - 1/2 cup fresh cilantro, chopped - 1/4 cup sliced jalapeños (optional, for spice) Adding cilantro gives a fresh taste. If you like heat, jalapeños are a great choice. Feel free to mix and match based on your taste! If you're missing something, here are some swaps you can try: - Use rotisserie chicken instead of cooked chicken breast. - Any cheese can work, like cheddar or pepper jack. - For a vegan option, try plant-based chicken and vegan cheese. These swaps keep the dish tasty and fun. Don't hesitate to get creative! 1. Preheat your oven to 425°F (220°C). This step makes sure your pizza cooks well. 2. In a medium bowl, mix the shredded chicken with 1/2 cup of BBQ sauce. Stir well so the chicken is fully coated. 3. Place the flatbreads on a baking sheet. You can use parchment paper to avoid sticking. 4. Brush each flatbread lightly with olive oil. This helps the crust get nice and crispy. 5. Spread the BBQ chicken mixture over the flatbreads. Leave a small edge around the sides for the crust. 6. Sprinkle the shredded mozzarella cheese on top of the chicken. Use enough to cover it well. 7. Add the red onion slices and jalapeños if you want some heat. Season with salt and pepper to taste. 8. Bake in the oven for 15-20 minutes. Watch for the cheese to get bubbly and golden brown. 9. Remove from the oven when done. The smell will be amazing! 10. Top with chopped cilantro for a fresh touch. It adds color and flavor. 11. Cut the flatbreads into slices. Serve them hot for the best taste. 12. You can pair this dish with a side salad or some fresh veggies. Enjoy your meal! To get a crispy flatbread, brush olive oil on each side. This helps it crisp up nicely in the oven. Bake at a high heat, like 425°F (220°C). The hot oven makes the flatbread cook fast. Keep an eye on it. You want it golden but not burned. Choose a BBQ sauce that fits your taste. If you like sweet, pick a sauce with honey or brown sugar. For tangy flavor, go for vinegar-based sauces. My favorite is a smoky sauce. It gives the chicken a nice depth. You can even mix two sauces for fun flavors! Don't forget to add salt and pepper to your pizza! They bring out the flavors. You can also sprinkle some garlic powder for extra taste. If you like heat, add more jalapeños. Fresh cilantro on top adds a fresh note. Always taste as you go to find your perfect balance! {{image_2}} You can make a tasty vegetarian BBQ flatbread pizza. Start with the same flatbreads. Instead of chicken, use 1 cup of black beans or roasted veggies. Sweet bell peppers, zucchini, and mushrooms work great. Mix these with your favorite BBQ sauce. Top with mozzarella cheese and bake as usual. You get a filling meal that even meat lovers will enjoy! For a spicy kick, I like to add jalapeños. Use 1/4 cup of sliced jalapeños as optional toppings. Mix them with the BBQ chicken. You can also use a spicy BBQ sauce instead of regular BBQ sauce. This adds heat and flavor. After baking your pizza, you can sprinkle red pepper flakes for extra spice. It's fun to challenge your taste buds! To make this pizza family-friendly, you can involve kids in the cooking process. Let them spread the BBQ sauce and top the flatbreads. They can pick their favorite toppings. You can also reduce the amount of onion if they don’t like it. Consider adding sweet corn or pineapple for a fun twist. This way, everyone gets a pizza they love, and you make great memories together. To keep your BBQ chicken flatbread pizza fresh, let it cool first. Place it in an airtight container. You can also wrap it in plastic wrap or aluminum foil. This helps keep moisture in and prevents it from getting dry. Store it in the fridge for up to three days. When you are ready to eat your leftovers, preheat your oven to 350°F (175°C). Place the flatbread on a baking sheet. Heat it for about 10-15 minutes or until hot and crispy. You can also use a microwave, but it may make the flatbread softer. If you want to save your pizza for later, freezing is a great option. Wrap the cooled flatbread tightly in plastic wrap. Then place it in a freezer bag or airtight container. It will stay good for about two months in the freezer. When you are ready to eat, thaw it in the fridge overnight before reheating. The best flatbread is one that is thick enough to hold toppings. I like to use naan or pita bread. They both have a nice texture and flavor. You can also use traditional pizza dough if you want a chewier base. Just remember to adjust the baking time if you use dough. Yes, you can prep it in advance. Mix the chicken and BBQ sauce ahead of time. You can also assemble the flatbreads and store them in the fridge. Just bake them when you are ready to eat. This makes it easy for weeknight meals or parties. To make this recipe gluten-free, choose gluten-free flatbread. Many stores sell gluten-free naan or pita. You can also make your own using gluten-free flour. Just ensure all other ingredients, like the BBQ sauce and cheese, are gluten-free too. Enjoy a delicious meal without gluten! BBQ chicken flatbread pizza is easy and fun to make. We covered the key ingredients, including substitutes and custom options. I shared simple steps for preparation and baking, plus tips for that perfect crispy crust. Remember, you can even switch things up with variations like spicy or vegetarian options. Store your leftovers right, and reheating is a breeze. Enjoy your delicious creation, and don’t hesitate to try new flavors or presentations! Your pizza nights will never be the same.$

BBQ Chicken Flatbread Pizza Easy and Tasty Recipe

If you crave a quick and tasty meal, BBQ Chicken Flatbread Pizza is for you! This easy recipe lets you

BBQ Chicken Flatbread Pizza Easy and Tasty Recipe

If you crave a quick and tasty meal, BBQ Chicken Flatbread Pizza is for you! This easy recipe lets you

$- 1 cup rolled oats - 1/2 cup natural peanut butter - 1/4 cup honey or maple syrup - 1/2 cup dark chocolate chips - 1/4 cup ground flaxseed - 1/2 teaspoon vanilla extract - A pinch of salt Each energy bite packs a punch with energy and flavor. They contain about 100 calories per bite. Here's the breakdown: - Carbohydrates: 12g - Protein: 3g - Fats: 5g These bites offer a good mix of nutrients. The oats provide fiber, while peanut butter gives protein. Dark chocolate adds a delicious twist and some antioxidants. Ground flaxseed boosts omega-3 fatty acids, making these bites a smart snack choice. The honey or maple syrup adds natural sweetness without extra junk. Enjoy them as a quick pick-me-up or a fun treat! 1. Combining dry ingredients: In a large bowl, add the rolled oats, ground flaxseed, and a pinch of salt. Stir them well to mix everything evenly. This step sets the base for our energy bites. 2. Mixing wet ingredients: In another bowl, mix the peanut butter, honey (or maple syrup), and vanilla extract. Keep stirring until it is smooth and creamy. This mixture adds richness and sweetness to the bites. 3. Folding in chocolate chips: Pour the peanut butter mixture into the dry ingredients. Stir until all the dry bits are coated. Gently fold in the dark chocolate chips. Make sure they spread out evenly in the mix. 1. Shaping the mixture into balls: Once everything is mixed, it's time to form small balls, about 1-inch in size. Use your hands to roll them gently. 2. Tips for reducing stickiness: If the mixture sticks to your hands, wet them slightly. This helps shape the bites without making a mess. 1. Refrigerating the energy bites: Place the balls on a parchment-lined sheet or plate. Refrigerate them for about 30 minutes. This helps them firm up nicely. 2. Serving suggestions: Once they are set, store the energy bites in an airtight container. Keep them in the fridge, and enjoy them within a week. These bites make a great snack anytime! To ensure proper mixing, always start with dry ingredients. Mix the rolled oats, ground flaxseed, and salt well. This helps spread out the flavors. In a separate bowl, combine the wet ingredients. This step keeps everything smooth and creamy. For perfect bite size, use a spoon to scoop the mixture. Aim for about one inch in diameter. If your hands get sticky, dampen them with a little water. This makes shaping easier. When it comes to sweetness, you can choose between honey and maple syrup. Honey is thicker and gives a rich taste. Maple syrup is lighter and can add a unique flavor. Try both to see which you prefer! You can also boost flavor by adding mix-ins. Nuts like almonds or walnuts add crunch. Seeds like chia or pumpkin seeds provide extra nutrients. Feel free to be creative with your choices! To keep your energy bites fresh, store them in the fridge. Use an airtight container for best results. This keeps them tasty for up to one week. If you want to save them for longer, freezing is a great option. Place them in a freezer-safe bag. They can stay for about three months. Just thaw them in the fridge overnight before enjoying! {{image_2}} You can switch up the nut butter. Almond butter and cashew butter work great too. Each gives a unique taste and texture. If you want to cut out sugar, try sugar substitutes like stevia or monk fruit. These options let you enjoy energy bites without added sugars. For those who need gluten-free foods, use certified gluten-free oats. They fit well into the recipe. If you want vegan energy bites, swap the honey for maple syrup. This keeps the bites plant-based while still being tasty. Adding spices can change the flavor. A bit of cinnamon or a splash of vanilla extract can make a big difference. You can also try different chocolate types. Milk chocolate or even white chocolate chips can change the sweets' depth. Each option offers a new twist on these delicious bites. Store your energy bites in an airtight container. This will keep them fresh and tasty. I like to use glass jars or plastic containers with tight lids. For best flavor, eat them within a week. If you wait too long, they may lose their yummy taste. In the refrigerator, these bites last about one week. You can freeze them for up to three months. Just make sure to wrap them well. Signs of spoilage include a strange smell or changes in color. If you see any mold, throw them away. Leftover energy bites can be fun to use in other recipes. Crumble them over yogurt for a quick snack. You can also blend them into smoothies for extra flavor. They make a great topping for oatmeal or cereal too. Get creative and enjoy these bites in different ways! Peanut butter chocolate chip energy bites can last about one week in the fridge. They stay fresh in an airtight container. If you want them to last longer, store them in the freezer. Yes, you can make energy bites without honey. You can use maple syrup or agave syrup instead. Each sweetener has a different taste and texture, but they all work well. Yes, these energy bites are great for kids. They have healthy oats, peanut butter, and flaxseed. These ingredients provide energy and nutrients. Plus, kids love the taste of chocolate! You can freeze these energy bites easily. Place them in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag. When you want to eat them, thaw them in the fridge overnight. These energy bites are simple to make and packed with nutrition. You learn to mix great ingredients like oats, peanut butter, and dark chocolate. Each step is easy, from combining dry and wet ingredients to shaping the bites. In the end, you have tasty snacks that fit into many diets. Explore options for flavors or ingredients to make them your own. Enjoy these bites fresh or stored for later. They are perfect for snacks or quick energy on busy days.$

Peanut Butter Chocolate Chip Energy Bites Packed Fuel

Looking for a quick snack that packs a punch? Try my Peanut Butter Chocolate Chip Energy Bites! They’re perfect for

$- 4 medium sweet potatoes, peeled and diced into 1-inch cubes - 4 cloves garlic, minced - 3 tablespoons olive oil Sweet potatoes are the star of this dish. They are sweet and creamy. The garlic adds a strong flavor that pairs well with the sweet potatoes. Olive oil helps everything roast nicely, giving it a golden color. - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 1 teaspoon smoked paprika Dried thyme brings a warm, earthy note. Dried rosemary adds a pine-like taste that brightens the dish. Smoked paprika gives a subtle smoky flavor that takes it up a notch. - Salt and pepper - Fresh parsley for garnish Salt and pepper enhance all the flavors. Fresh parsley adds a pop of color and freshness on top. This simple garnish makes the dish look inviting and vibrant. 1. Preheat your oven to 425°F (220°C). This step is key for crispy edges. 2. Peel the sweet potatoes. Then, dice them into 1-inch cubes. Make sure the pieces are even for best cooking. 1. In a large mixing bowl, combine the diced sweet potatoes with: - 4 cloves garlic, minced - 3 tablespoons olive oil - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 1 teaspoon smoked paprika - Salt and pepper to taste 2. Toss everything together well. You want all the sweet potato cubes coated nicely with the herbs and oil. This mix gives the sweet potatoes a great flavor. 1. Spread the sweet potatoes in a single layer on a baking sheet. Use parchment paper to help with cleanup. 2. Roast them in the oven for 25-30 minutes. Flip the sweet potatoes halfway through. This helps them brown evenly. Look for a golden color and fork-tender texture. Enjoy the amazing aroma while they cook! Choosing the right sweet potatoes For the best flavor, select medium sweet potatoes. They should feel firm to the touch. Look for vibrant color. This shows they are fresh. Avoid any soft spots or blemishes. Ensuring even cooking Cut the sweet potatoes into 1-inch cubes. This size helps them cook evenly. Spread them in a single layer on your baking sheet. Overcrowding leads to steaming, not roasting. Flip the sweet potatoes halfway through cooking. This ensures all sides get that nice golden brown. Additional herbs or spices You can mix in other herbs like oregano or basil. A pinch of cayenne adds a warm kick. These simple changes keep the dish exciting. Feel free to try different combinations. Drizzling olive oil for serving Before serving, drizzle a bit of olive oil on top. It adds shine and flavor. This small step makes a big difference. You can also sprinkle some sea salt for an extra flavor boost. Stylish serving ideas Serve the sweet potatoes in a rustic bowl. This gives a cozy feel to the dish. A touch of fresh parsley on top makes it pop. It adds color and freshness to your meal. Additional toppings for flavor Consider adding toasted nuts for crunch. Chopped pecans or walnuts pair well with sweet potatoes. You might also try a dollop of Greek yogurt. This adds creaminess and balances the sweetness. {{image_2}} You can switch up the herbs in your garlic herb roasted sweet potatoes. Try using fresh herbs, like basil or oregano. They add bright flavors. For a spicy kick, add red pepper flakes. This change brings warmth and depth to each bite. These sweet potatoes pair well with proteins. Serve them with grilled chicken or fish. They also work great alongside a juicy steak. If you want a lighter meal, toss them into salads. They add sweetness and texture to greens. This recipe is vegan-friendly. You can enjoy it without any animal products. It is also gluten-free, making it safe for those with gluten sensitivities. With these options, everyone can enjoy this tasty dish. After you enjoy your garlic herb roasted sweet potatoes, store any leftovers. Let them cool first. Place them in an airtight container. This helps keep them fresh. Store them in your fridge for up to four days. Use glass or plastic containers with lids for the best results. When it's time to reheat, you have options. You can use an oven or a microwave. The oven keeps the texture crispy. Set it to 350°F (175°C). Place the sweet potatoes on a baking sheet. Heat for about 10-15 minutes. Flip them halfway to warm evenly. The microwave is fast but may make them soft. Heat in 30-second bursts. Check often to avoid overheating. Want to save some for later? Freezing is a great option. First, let the sweet potatoes cool completely. Spread them in a single layer on a baking sheet. Freeze them for about an hour. Once frozen, transfer them to a freezer-safe bag or container. Remove as much air as possible. They can last for up to three months. When you're ready to eat, thaw them in the fridge overnight. Reheat them in the oven for the best texture. Garlic herb roasted sweet potatoes will last about 3 to 5 days in the fridge. Make sure to store them in an airtight container. This keeps them fresh and tasty. Check for any signs of spoilage before eating. Yes, you can make garlic herb roasted sweet potatoes ahead of time. You can roast them a day in advance. Just store them in the fridge after cooling. Reheat them in the oven to keep them crispy. This makes meal prep easy and saves time. Garlic herb roasted sweet potatoes pair well with many main dishes. Try them with grilled chicken or fish for a hearty meal. They also go great with a fresh salad, like a spinach or arugula mix. Adding a zesty dressing will bring more flavor to your plate. Garlic herb roasted sweet potatoes bring warmth and flavor to any meal. We explored key ingredients like sweet potatoes, garlic, and olive oil, along with herbs such as thyme and rosemary. You learned step-by-step preparation and roasting tips to achieve delicious results. I shared ways to enhance flavor and serve your dish stylishly. Remember, you can customize herbs, adjust seasonings, and easily store leftovers. Enjoy experimenting with this recipe and making it your own. Happy cooking!$

Garlic Herb Roasted Sweet Potatoes Simple Side Dish

Are you ready to elevate your side dish game? Garlic Herb Roasted Sweet Potatoes are simple to make and bursting

$To make Instant Pot Teriyaki Salmon Rice Bowls, you'll need the following ingredients: - 2 salmon fillets (6 oz each) - 1 cup jasmine rice - 1 ½ cups water or low-sodium chicken broth - 1 cup broccoli florets - 1 bell pepper, sliced (red or yellow) - 3 green onions, chopped - 1 tablespoon sesame oil - ¼ cup low-sodium soy sauce - 2 tablespoons honey or maple syrup - 1 tablespoon rice vinegar - 1 teaspoon garlic, minced - 1 teaspoon ginger, minced - Sesame seeds for garnish - Salt and pepper to taste If you want to switch up some ingredients, you can try these: - Use brown rice instead of jasmine rice. Just adjust the water and cooking time. - Swap broccoli with snap peas or green beans for a different crunch. - You can replace salmon with chicken or tofu for a different protein option. - Maple syrup works well if you want a vegan option instead of honey. - Use tamari instead of soy sauce for a gluten-free choice. Each serving of these tasty rice bowls contains: - Calories: 450 - Protein: 32g - Carbohydrates: 50g - Fat: 15g - Fiber: 3g - Sugar: 6g This meal balances protein and carbs well. It can fit into many diets while tasting great. To start, grab a small bowl. In it, whisk together: - ¼ cup low-sodium soy sauce - 2 tablespoons honey or maple syrup - 1 tablespoon rice vinegar - 1 teaspoon minced garlic - 1 teaspoon minced ginger Mix these ingredients well. Set the sauce aside for later use. Rinse 1 cup of jasmine rice under cold water. Keep rinsing until the water runs clear. Add the rice to the Instant Pot. Pour in 1 ½ cups of water or low-sodium chicken broth. Close the lid and set the valve to sealing. Use the Rice setting. Once it’s done, perform a quick release and open the lid. While the rice cooks, turn the Instant Pot to sauté mode. Add 1 tablespoon of sesame oil. Toss in 1 cup of broccoli florets and 1 sliced bell pepper. Sauté for about 3-4 minutes. You want them tender but still crisp. Remove the vegetables and set them aside. Now, place 2 salmon fillets in the Instant Pot. Pour the teriyaki sauce over the salmon, covering them well. Close the lid and set the valve to sealing again. Select the Manual or Pressure Cook setting for 3 minutes. Once cooking is done, perform a quick release. Carefully open the lid and check if the salmon is flaky. Fluff the cooked rice and divide it into bowls. Place a salmon fillet on each bowl of rice. Add the sautéed vegetables around the salmon. Finally, sprinkle with chopped green onions and sesame seeds. If needed, add salt and pepper to taste. Enjoy your flavorful delight! Cooking salmon in an Instant Pot can be simple and quick. Here are some tips: - Choose fresh salmon fillets: Look for fillets that are bright and firm. - Use a light hand with seasoning: The teriyaki sauce adds a lot of flavor. You can skip extra salt. - Check for doneness: Salmon is done when it easily flakes with a fork. If it is too rare, you can cook it a bit longer in the pot. - Use a steamer rack: Place the salmon on a steamer rack to help it cook evenly and stay moist. Jasmine rice is fragrant and fluffy when cooked right. Here’s how: - Rinse the rice: Rinse the jasmine rice under cold water until the water runs clear. This removes excess starch. - Water ratio: Use 1 cup of rice to 1.5 cups of water or broth. This ratio gives you the best texture. - Use the Rice setting: The Instant Pot has a Rice setting that cooks the rice perfectly every time. - Fluff after cooking: Use a fork to fluff the rice after cooking. This keeps it light and airy. Balancing flavors makes your dish shine. Here are some tips: - Taste the sauce: Before pouring it over the salmon, taste the teriyaki sauce. Adjust sweetness or salt as needed. - Add fresh veggies: The bell pepper and broccoli add crunch and color. They also help balance the rich sauce. - Finish with garnishes: Green onions and sesame seeds add freshness and texture to the dish. Don’t skip them! Following these tips will help you create a delicious Instant Pot teriyaki salmon rice bowl. Enjoy your cooking! {{image_2}} You can swap salmon for other proteins. Chicken breast works well. It cooks quickly and absorbs flavors nicely. Tofu is a great choice for a plant-based meal. Use firm tofu, and marinate it in the teriyaki sauce. Shrimp also cooks fast and adds a sweet taste. Just adjust the cooking time to avoid overcooking. Feel free to mix up the veggies. Snap peas add a nice crunch. Carrots bring sweetness and color. You can try zucchini or asparagus for a fresh touch. Green beans are another good option. Use any vegetables you love or have on hand. Just sauté them until they are tender but still bright. Serve your teriyaki salmon rice bowls with a fresh salad. A simple cucumber salad pairs well. You might also enjoy pickled vegetables for extra flavor. If you're looking for more carbs, serve it with steamed dumplings. Miso soup is a warm side that fits nicely. Get creative and enjoy this dish your way! To keep your teriyaki salmon rice bowls fresh, store leftovers in airtight containers. Make sure to separate the salmon, rice, and veggies. This way, each part stays fresh longer. Place the containers in the fridge. They will stay good for up to three days. When you're ready to eat, reheat your salmon and rice bowls. Use the microwave for quick reheating. Heat for one minute, then stir. If it’s not warm enough, heat in 30-second bursts. You can also reheat on the stovetop. Add a splash of water to the pan to keep everything moist. If you want to save some bowls for later, freezing is a great option. Cool the salmon and rice completely before freezing. Use freezer-safe bags or containers. Label them with the date. They are best used within three months. When ready to eat, thaw in the fridge overnight. Reheat as mentioned before. Enjoy your meal later without losing the tasty flavors! You can use basmati rice or long-grain white rice. Both have a similar texture. Brown rice is another option, but it takes longer to cook. Adjust the water ratio if you switch to brown rice. Yes, you can use fresh salmon. Fresh salmon cooks faster, so reduce the cooking time to about 2 minutes. This helps keep it flaky and tender. You can store leftovers in the fridge for up to 3 days. Make sure to keep them in an airtight container. To enjoy them later, just reheat in the microwave or on the stove. This recipe is not gluten-free due to the soy sauce. However, you can use gluten-free soy sauce or tamari. This swap will make the whole dish safe for gluten-free diets. This blog post covered everything you need for teriyaki salmon rice bowls. We discussed key ingredients, cooking steps, and useful tips. You learned how to make sauce, cook rice, and sauté veggies. I shared ways to customize the dish and store leftovers. In conclusion, you can create a tasty meal with simple steps. Enjoy making this dish with your own twists!$

Instant Pot Teriyaki Salmon Rice Bowls Flavorful Delight

Are you ready for a meal that’s quick, easy, and packed with flavor? Instant Pot Teriyaki Salmon Rice Bowls are

$For my Maple Pecan Pumpkin Granola, I use simple, tasty ingredients: - 2 cups rolled oats - 1 cup chopped pecans - 1/2 cup pumpkin seeds - 1/2 cup unsweetened coconut flakes - 1 teaspoon ground cinnamon - 1/2 teaspoon nutmeg - 1/2 teaspoon salt - 1/2 cup pure maple syrup - 1/2 cup pumpkin puree - 1 teaspoon vanilla extract - Optional: 1/2 cup dried cranberries or raisins These ingredients work together to create a crunchy, sweet treat. Each ingredient adds its own nutrition to this granola. - Rolled oats: Great source of fiber. They help keep you full. - Pecans: They offer healthy fats and protein. They add a nice crunch. - Pumpkin seeds: Packed with vitamins and minerals, they boost your health. - Coconut flakes: They bring flavor and healthy fat. - Cinnamon and nutmeg: These spices add warmth and flavor without extra sugar. - Maple syrup: This natural sweetener gives a unique taste. - Pumpkin puree: Adds moisture and nutrients, making granola rich. - Vanilla extract: It enhances the flavor and aroma. If you add dried cranberries or raisins, they bring extra sweetness and fiber, too. You can switch some ingredients if you need to. Here are some options: - Rolled oats: Quick oats work, but they can be softer. - Pecans: Use walnuts or almonds if you prefer. - Pumpkin seeds: Sunflower seeds can replace them for a nut-free option. - Coconut flakes: Omit them if you’re not a fan of coconut. - Maple syrup: Honey or agave syrup can be good substitutes. - Pumpkin puree: Applesauce is a fun swap for a different taste. These swaps still keep the granola tasty and healthy, tailored to your needs. 1. Preheat your oven to 350°F (175°C). This helps the granola cook evenly. 2. Line a large baking sheet with parchment paper. This prevents sticking and makes clean-up easy. 3. In a large bowl, mix the rolled oats, chopped pecans, pumpkin seeds, coconut flakes, ground cinnamon, nutmeg, and salt. Stir well to combine all the dry ingredients. 1. In a separate bowl, whisk together the maple syrup, pumpkin puree, and vanilla extract. Make sure it is smooth. 2. Pour the wet mix over the dry mix. Stir until every oat and nut is coated. This step is key for flavor. 3. Spread the mixture evenly on the lined baking sheet. Press down slightly with a spatula. This helps form clumps. 4. Bake for 20-25 minutes. Stir halfway to ensure even cooking. Look for a golden brown color and a nice smell. 1. Remove the granola from the oven. Let it cool completely on the baking sheet. It will harden as it cools. 2. Once cool, you can stir in optional dried cranberries or raisins for extra sweetness and texture. 3. Store your granola in an airtight container. This keeps it fresh for weeks. To get clumpier granola, pack it tight on the baking sheet. Press down the mixture with a spatula. This creates those lovely clusters. Bake it without stirring for the first half of the time. This way, the granola forms larger pieces. After 20 minutes, check for golden color, then stir gently. You can add fun flavors to your granola. Try mixing in some vanilla extract or a pinch of sea salt. Nuts and seeds add crunch and taste, so use your favorites. Dried fruits like cranberries or raisins provide sweetness. A little extra cinnamon or nutmeg can boost the fall flavor too. One common mistake is using too much liquid. This can lead to soggy granola. Be careful not to overbake. You want it golden, not burnt. Also, don’t skip the cooling step. If you mix it before it cools, you might lose those clumps. Lastly, remember to store it in an airtight container to keep it fresh. {{image_2}} You can easily play with flavors in your Maple Pecan Pumpkin Granola. Adding dried fruits gives it a sweet twist. Try mixing in 1/2 cup of dried cranberries or raisins for extra texture. If you like zing, consider adding chopped dried apricots or cherries. Nuts can also change the flavor. Swap pecans for almonds or walnuts for new tastes. This granola can fit many diets. For a gluten-free option, use certified gluten-free oats. If you need a nut-free blend, simply leave out the pecans. Sunflower seeds can replace nuts without losing crunch. You can also substitute pumpkin seeds with seeds like chia or flax for a different twist. Serving your granola can be fun! I love it with yogurt and fresh fruit. Layer it in a parfait for a pretty treat. You can sprinkle it on smoothies for a crunchy finish. It also makes a great topping for oatmeal or pancakes. Enjoy this granola as a snack on its own or with milk for a quick breakfast. After making your Maple Pecan Pumpkin Granola, allow it to cool completely. Once cool, transfer the granola to an airtight container. This helps keep it fresh and crunchy. You can use glass jars or plastic containers. For added freshness, store it in a cool, dry place. Avoid areas with heat and moisture, like near the stove or sink. When stored properly, your granola can last up to two weeks. If you want to keep it longer, consider freezing it. In the freezer, the granola can last for about three months. Just remember to use a freezer-safe container. Label the container with the date, so you know when to use it. If your granola becomes stale, don't worry! You can easily bring it back to life. Preheat your oven to 300°F (150°C). Spread the stale granola on a baking sheet in an even layer. Bake for 5-10 minutes, stirring halfway through. This will help it regain its crunchy texture. Let it cool before serving. Enjoy your tasty snack again! Yes, you can use rolled oats. Rolled oats work well in granola. They give a nice texture and flavor. Quick oats cook faster but can make granola too fine. Rolled oats create a heartier bite. You can use honey or agave syrup as a substitute. Both sweeteners add a nice flavor. If you want a lower sugar option, try using mashed bananas. The bananas will also add moisture and sweetness. Homemade granola can last up to two weeks when stored properly. Keep it in an airtight container. For the best taste, eat it fresh within a week. If you want to keep it longer, consider freezing it. In this blog post, we explored each ingredient and its nutritional value, guided you through preparation and baking, and shared tips for perfect granola. We discussed fun flavor variations, dietary changes, and how to store your creation. Remember, making granola is flexible—experiment with ingredients and flavors you love. With practice, you’ll avoid common mistakes and create tasty, nutritious snacks every time. Enjoy your granola adventure!$

Maple Pecan Pumpkin Granola Tasty and Healthy Snack

Are you ready to enjoy a delicious snack that’s both tasty and healthy? This Maple Pecan Pumpkin Granola is just

$- 1 cup rolled oats - 1/2 cup natural peanut butter (smooth or chunky) - 1/4 cup honey or maple syrup - 1/4 cup cocoa powder - 1/4 cup dark chocolate chips - 1/4 cup chopped nuts (e.g., almonds, walnuts) - 1/2 teaspoon vanilla extract - Pinch of salt These simple ingredients make the perfect combo for a tasty and healthy snack. The oats give a great base. Peanut butter adds creaminess and flavor. Honey or maple syrup provides natural sweetness. Cocoa powder and dark chocolate chips add rich chocolate taste. Chopped nuts give a nice crunch and extra nutrients. You can switch out some ingredients if you need. Use almond butter or sunflower butter instead of peanut butter for a nut-free option. If you are vegan, swap honey for maple syrup. You can use cacao powder if you want a raw version. For a gluten-free treat, make sure your oats are certified gluten-free. Each bar has about 150 calories. They hold 6 grams of protein and 8 grams of healthy fats. The bars also have 4 grams of fiber, which keeps you full. With all these nutrients, they make a great snack for any time of day. Enjoy them before a workout or as a sweet treat! Making No-Bake Chocolate Peanut Butter Energy Bars is easy and quick. You just need a few simple steps. Start by gathering all your ingredients. This will help you stay organized. You will mix dry and wet ingredients separately before combining them. Then, you will press the mixture into a dish and chill it. 1. Mix the dry ingredients. In a large mixing bowl, add the rolled oats, cocoa powder, and a pinch of salt. Stir them well to blend. 2. Heat the wet ingredients. In a microwave-safe bowl, warm the peanut butter and honey for about 30 seconds. This makes it easy to mix. Stir in the vanilla extract until it is smooth. 3. Combine the mixtures. Pour the warm peanut butter mixture over the dry oat mixture. Stir until everything is fully combined. 4. Add chocolate and nuts. Toss in the dark chocolate chips and chopped nuts. Mix well so they spread evenly through the mixture. 5. Prepare the dish. Line an 8x8-inch baking dish with parchment paper. Leave some paper hanging over the edges for easy removal. 6. Transfer the mixture. Pour the combined mixture into the dish. Press it down firmly using a spatula or your hands. This step is key for the bars to hold together. 7. Chill to set. Place the dish in the fridge for at least one hour. This helps the bars firm up. 8. Cut and enjoy. Once set, lift the bars out using the parchment paper. Cut them into squares or rectangles. - Make sure to mix well at each step. This ensures the bars have a good texture. - When pressing the mixture into the dish, use even pressure. This helps the bars stay together. - If you want a firmer bar, chill them a bit longer. Adjust to your liking. You can make these bars your own. Try different nut butters like almond or cashew. You can also swap honey with maple syrup for a new taste. Add dried fruits like cranberries or raisins for sweetness. If you like crunch, mix in seeds like pumpkin or sunflower. To change the texture, use quick oats instead of rolled oats for a softer bite. These energy bars cut into 12 squares. Each square is a great snack. If you want a smaller bite, cut them into mini squares. For a larger treat, cut them into rectangles. Adjusting the size helps match your hunger. Perfect for lunchboxes or on-the-go snacks. Cleanup can be quick and easy. Use parchment paper to line your baking dish. This way, you can lift out the bars without mess. Keep a bowl of warm water nearby while mixing. It helps clean utensils fast. Also, blend the peanut butter and honey in a microwave-safe bowl. It makes it easier to pour into the oat mix. {{image_2}} If you need a nut-free option, use sunflower seed butter instead of peanut butter. It has a creamy texture and adds a nice flavor. You can also try soy nut butter. It’s a great choice for schools and nut-free zones. Both options give you the same energy as the original recipe. You can add dried fruits to boost flavor and nutrition. Chopped dates or raisins work great. They add sweetness and chewiness. You could also include seeds like chia or flaxseeds. These seeds provide healthy fats and extra crunch. Mix and match to find your favorite combo! To make these bars vegan, use maple syrup instead of honey. This keeps them sweet without animal products. For gluten-free bars, make sure to use certified gluten-free oats. This way, everyone can enjoy these tasty snacks without worry. To keep your no-bake chocolate peanut butter energy bars fresh, store them in a cool place. I recommend wrapping each bar in plastic wrap. This helps keep them from drying out. You can also use a clean container to keep them together. Just make sure to press them down tightly. Use an airtight container for best results. A glass or plastic container works well. If you stack the bars, place parchment paper between them. This keeps them from sticking together. You can also use resealable bags if you prefer. Just squeeze out the air before sealing. These energy bars last about a week in the fridge. If you want them to last longer, freeze them. They can stay in the freezer for up to three months. Just thaw them in the fridge overnight before eating. This way, you always have a tasty snack ready! You can use almond butter, cashew butter, or sun butter. These options work well. Each gives a unique taste and texture. Choose based on your preference or any allergies. Yes, you can make these bars a few days ahead. They store well in the fridge. Just keep them in an airtight container. This helps keep them fresh and tasty for your busy days. These energy bars last about one week in the fridge. If you freeze them, they can last up to three months. Just make sure to wrap them well. This helps prevent freezer burn. Absolutely! Kids love these bars because they taste great. They are easy to chew and contain healthy ingredients. You can even get kids involved in making them for more fun. To boost protein, add protein powder, chia seeds, or hemp seeds. You can also use more nuts or nut butter. These changes will give extra nutrition without changing the taste much. This blog post covered all you need to know about making energy bars. We looked at essential ingredients and substitutions, as well as nutritional information for healthy choices. I provided detailed steps for prep and tips for customization. You learned some fun flavor combos and how to store your bars properly to keep them fresh. Use this guide to create tasty energy bars that fit your lifestyle and taste. Enjoy your kitchen adventures!$

No-Bake Chocolate Peanut Butter Energy Bars Delight

Looking for a quick, healthy snack that satisfies your sweet tooth? You’ll love these No-Bake Chocolate Peanut Butter Energy Bars!

$- 200g udon noodles - 2 tablespoons vegetable oil - 4 cloves of garlic, minced - 1 red chili, finely chopped (adjust to taste) Udon noodles are thick and chewy. They soak up flavors really well. The vegetable oil adds nice texture and helps everything cook evenly. Garlic gives a strong kick, while chili adds heat. You can adjust the chili based on how spicy you like your food. - 2 tablespoons soy sauce - 1 tablespoon sesame oil - 1 teaspoon rice vinegar Soy sauce brings deep umami flavor. It balances sweetness and salt. Sesame oil adds a nutty taste that enhances the dish. Rice vinegar gives a hint of tang to brighten the flavors. Together, they elevate the dish to a new level. - 1 cup broccoli florets - 1 carrot, julienned - 2 spring onions, chopped (for garnish) - Sesame seeds (for garnish) Broccoli adds crunch and color. Carrots bring sweetness and a nice bite. Spring onions add freshness on top. Sesame seeds give a lovely finish and a slight nuttiness. These veggies not only taste great but also make the dish more fun to eat. Start by boiling water in a pot. Once the water is bubbling, add 200 grams of udon noodles. Cook them according to the package instructions, usually about 5 minutes. Stir the noodles gently to prevent sticking. When they are done, drain the noodles and set them aside. Next, grab a large pan or wok. Heat 2 tablespoons of vegetable oil over medium heat. When the oil is hot, add 4 minced garlic cloves and 1 finely chopped red chili. Stir them for about 30 seconds until they smell nice. This step builds the flavor base for your dish. Now it’s time to add some crunch! Toss in 1 cup of broccoli florets and 1 julienned carrot. Stir them for about 2-3 minutes until they soften a bit. Then, add the cooked udon noodles to the pan. Pour in 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, 1 teaspoon of rice vinegar, and 1 teaspoon of sugar. Mix everything well, so the noodles soak up the tasty sauces. Cook for another 2-3 minutes until everything is warm and combined. Serve your spicy garlic udon noodles hot! Garnish with chopped spring onions and a sprinkle of sesame seeds for a lovely finish. Enjoy your quick and flavorful meal! To cook udon noodles just right, follow the package instructions closely. Timing is key. Overcooking means mushy noodles. Aim for al dente, which gives a nice bite. After cooking, drain the noodles well. This step helps prevent them from sticking together. Want it spicier? Add more chopped chili. Start with one red chili. Taste the dish as you go. If you want less heat, remove the seeds from the chili. This simple step can change the spice level quickly. For a beautiful plate, use a large bowl. Place the noodles in the center. Top with vibrant spring onions and sesame seeds. You might add extra chili flakes for color. This makes the dish pop and look appealing. Enjoy your meal! {{image_2}} You can add protein to your spicy garlic udon noodles. Chicken, shrimp, or tofu work great. Simply cook your choice of protein in the pan before adding the garlic and chili. This step gives a nice flavor boost. If you use shrimp, cook them until pink. For chicken, make sure it reaches 165°F. If you prefer plant-based options, tofu is perfect. Just cube it and fry it until golden. Feel free to swap out the vegetables based on what you have. Bell peppers, snap peas, or bok choy can add a fresh twist. If you want a crunch, try adding water chestnuts or radishes. The key is to keep the cooking time in mind. Cook tougher veggies longer and add softer ones later. This way, everything stays crisp and tasty. Explore different sauces to change the flavor of your noodles. Try adding hoisin sauce for sweetness or chili paste for more heat. You can mix soy sauce with oyster sauce for a deeper flavor. If you like a tangy twist, add lime juice instead of rice vinegar. Experiment with what you like best. Each sauce will give your dish a unique flair. To store leftovers, first let the noodles cool. Then, place them in an airtight container. Make sure to layer the noodles with some sauce to keep them moist. This will help keep the flavors intact. You can store them in the fridge for up to three days. To reheat udon noodles, use a skillet or wok. Heat a small amount of oil over medium heat. Add the noodles and stir for about three to five minutes. You can splash in a bit of water or broth to help steam them. This keeps the noodles soft and chewy, just like fresh! You can freeze leftover udon noodles too. Place them in a freezer-safe bag, removing as much air as possible. They can last up to three months in the freezer. When you're ready to eat, thaw them in the fridge overnight. Then, reheat them in a skillet as mentioned before. This method helps retain the texture and flavor. It takes 15 minutes total. You need 5 minutes to prep and 10 minutes to cook. Start by cooking the udon noodles. After that, sauté the garlic and chili, add veggies, and mix in the noodles. It’s quick and easy! Yes, you can! If you can't find udon noodles, try soba or rice noodles. They cook fast and taste great too. Just follow the cooking time on the package. Adjust the sauce if needed, since different noodles have unique flavors. These noodles pair well with many sides. Try serving them with steamed dumplings or a simple salad. You can also enjoy them with grilled chicken or tofu for added protein. A side of pickled vegetables adds a nice crunch! In this post, we explored the vibrant flavors of Spicy Garlic Udon Noodles. We covered the key ingredients, cooking steps, and tips to perfect your dish. Don't forget to try adding different proteins or vegetables for variety. Proper storage and reheating methods will help keep your noodles fresh. With this guide, you can enjoy a delightful meal any night. Dive into making this tasty dish and impress your family and friends!$

Spicy Garlic Udon Noodles 15-Minute Quick Recipe

Ready for a quick and tasty meal? My Spicy Garlic Udon Noodles take just 15 minutes to make! With chewy

← Newer 1 … 18 19 20 21 22 … 126 Older →

Amelia

Latest from Amelia

Our Policies

More Information