Frostings

 

Zesty Shrimp Rice Bowl

 

Bold flavors, easy prep – perfect for your next quick weeknight win!

 

 

Ingredients :

 

1 lb large shrimp, peeled & deveined

2 tbsp olive oil

1 tsp smoked paprika

1/2 tsp garlic powder

Salt & pepper to taste

2 cups cooked white rice

1 avocado, sliced

1/2 cup cherry tomatoes, halved

1/4 red onion, thinly sliced

2 tbsp chopped cilantro

 

Creamy Herb Sauce:

1/4 cup mayo

1 tbsp lime juice

1 tbsp chopped parsley or cilantro

1 small garlic clove, minced

Salt & pepper to taste

 

 

How to Make It :

 

Season & Sear the Shrimp:

Toss shrimp in olive oil, smoked paprika, garlic powder, salt, and pepper. Sear in a hot skillet for 2–3 minutes per side until beautifully golden – a bold flavor boost and easy dinner idea!

 

Cook Your Base:

Make your fluffy white rice ahead of time or use leftover rice for a quick meal prep hack and fast lunch win.

 

Make That Creamy Herb Sauce:

Mix mayo, lime juice, parsley, garlic, and a pinch of salt and pepper. This sauce adds a zesty homemade flavor and irresistible creamy bite!

 

Build Your Bowl:

Layer rice in the bowl, then top with seared shrimp, sliced avocado, cherry tomatoes, and red onion for a colorful healthy dinner and crave-worthy lunch option.

 

Drizzle & Garnish:

Spoon the creamy herb sauce over the top, sprinkle fresh cilantro, and boom — you’ve got the best shrimp rice bowl and a total mealtime hero!

Spider Web Taco Dip

 

• 1 (16 oz) can refried beans
• 1 (8 oz) package cream cheese, softened
• 1 (16 oz) container sour cream
• 1 (1 oz) packet taco seasoning
• 2 cups shredded cheddar cheese
• 1 cup diced tomatoes
• 1/2 cup sliced black olives
• 1/4 cup sliced green onions
• 1 (15 oz) can black beans, drained and rinsed
• 1/4 cup sour cream (for web design)

 

 

1. In a bowl, mix refried beans and spread them evenly on a large serving platter.
2. In another bowl, blend cream cheese, sour cream, and taco seasoning. Spread this mixture over the refried beans.
3. Sprinkle shredded cheddar cheese evenly over the cream cheese layer.
4. Add diced tomatoes, black olives, and green onions as the next layers.
5. Place black beans around the edges to create a border.
6. Put 1/4 cup sour cream in a piping bag or plastic bag with a small hole cut in the corner. Pipe concentric circles over the top of the dip.
7. Drag a toothpick from the center outward to create a spider web pattern.
8. Serve with tortilla chips.

 

Chicken Bites 6-Ways

 

Game day, parties, or quick dinners — 6 ways to make Chicken Bites everyone will love!

Ingredients

 

1. 15 Minute Chicken Bites

 

3 large boneless skinless chicken breasts, cut into 1 inch bite size pieces (approximately 1 ¼ to 1 ½ total pounds)

¾ teaspoon dried Italian seasoning blend

¾ teaspoon smoked paprika

½ teaspoon salt

¼ teaspoon black pepper

1 tablespoon olive oil

3 tablespoons unsalted butter

1 tablespoon minced garlic

1 tablespoon minced fresh parsley, optional garnish

 

 

 

2. Bourbon Chicken Bites

 

4 chicken breasts

1 tablespoons cornstarch

2 tablespoons sesame oil

½ teaspoon pepper

½ teaspoon onion powder

¼ cup apple juice

¼ cup ketchup

½ cup soy sauce

¼ cup water

⅔ cup brown sugar

½ teaspoon ground ginger

3 teaspoons garlic, minced

1 teaspoon cornstarch

⅛ to ¼ teaspoon red pepper flakes, optional

 

 

 

3. Benihana Hibachi Chicken

 

Hibachi Chicken

¼ cup low-sodium soy sauce

3 tablespoons hoisin sauce

1 tablespoon fresh garlic, grated

1 tablespoon fresh ginger, grated

1 teaspoon toasted sesame oil

1 tablespoon granulated sugar

1 tablespoon rice wine vinegar

2 pounds boneless skinless chicken breasts, cubed into 1 to 2-inch bite-size pieces

2 tablespoons peanut oil

 

Sautéed Vegetables

 

1 tablespoon peanut oil

1 cup fresh carrots, cut into half circles

1½ cups yellow onion, sliced

2 cups mushrooms, quartered (baby Bella or button mushrooms)

2 cups zucchini, sliced into half circles

 

Fried Rice

 

¼ cup peanut oil

1 egg, scrambled

1 tablespoon fresh garlic, grated

¼ cup green onions, chopped

3 cups cooked jasmine rice, cooked and cooled according to package directions

¼ cup low-sodium soy sauce

2 tablespoons green onions, chopped (for garnish)

Garnish

Sweet and Spicy Yum Yum sauce, I used Bibibop Asian Grill Brand

 

 

 

4. Orange Chicken Bites

 

18 ounce jar orange marmalade

¾ cup Sweet Baby Ray’s Original barbecue sauce

2 pounds boneless skinless chicken breast approximately 3 large breasts cut into 1 ½ inch pieces and patted dry with a paper towel

3 tablespoons olive oil

 

 

 

5. General Tso Chicken

 

1½ pounds chicken breast, cut into 1-inch pieces

1 teaspoon paprika

1 teaspoon coarse black pepper

1 teaspoon coarse sea salt

2 cups all-purpose flour

1 cup buttermilk

1 large egg

2 teaspoons sriracha

vegetable oil, for frying

 

Glaze

 

2 tablespoons sesame oil

2 tablespoons minced fresh ginger

6 garlic cloves, minced

½ cup light soy sauce

1 cup water

2 tablespoons rice vinegar, or mirin

4 tablespoons hoisin

2 cups sweet chili sauce

4 tablespoons light brown sugar

4 tablespoons cornstarch, dissolved in 2 tablespoons water

Sesame seeds, for garnish

Green onions, for garnish

 

 

 

6. Crispy Honey Chicken Bites

 

Chicken

vegetable oil for frying, it should be about 2 to 3 inches deep in the skillet

3 cups flour

2½ teaspoons cumin

2½ teaspoons chili powder

1½ teaspoons ground coriander

1½ teaspoons onion powder

½ teaspoon salt

½ teaspoon ground black pepper

2½ cups buttermilk

4 chicken breasts, cut into 1-inch square pieces

 

Sauce

 

¾ cup honey

3 tablespoons soy sauce

3 tablespoons water

2 teaspoons sesame oil

2 tablespoons rice vinegar

¼ teaspoon red pepper flakes

2 tablespoons cornstarch

3 tablespoons water

 

Garnish

 

5 green onions, chopped

Toasted sesame seeds

white rice, cooked

Star Wars Trilogy Meal

 

Since I'm on a Star Wars kick: I'm having Mos Eisley Bantha Strips, Twin Suns Fries, Dagobah Swamp Pearls with Uncle Owen's Ranch Dip, Sweet Rebel Nectar to drink. Hahha

The Ancient Greek Pantry

 

🫒 Staples of the Ancient Greek Pantry

1. Grains & Bread

• Barley – Their #1 grain. Used for maza (a kind of doughy bread-cake or porridge).

• Wheat – Pricier than barley; reserved for finer breads.

• Maza – The “fast food” of the day. Flattened barley cakes, soaked with wine or oil, sometimes sprinkled with cheese or herbs.

2. Olive Oil & Olives

• Not just for eating—used in everything from cooking to skincare to lamp fuel.

• Think of olive oil as liquid gold—they used it like we use butter, broth, lotion, and candle wax all in one.

3. Honey

• Their only real sweetener. Drizzled on fruit, stirred into wine, slathered on bread.

• Baklava wasn’t around yet, but they did love honey cakes and fig treats.

4. Dairy

• Mostly goat cheese and sheep cheese. Tangy and rustic.

• Yogurt-style curds? Yes! They likely had early versions of this.

• Milk wasn’t drunk often—it was more for cheese-making.

5. Fruits & Veggies

• Figs, grapes, pomegranates, dates – Sweet snacks or dried for later.

• Leeks, onions, garlic, lentils, chickpeas – These were the everyday veggies.

• Greens and herbs – Wild and cultivated: fennel, mint, oregano, thyme.

6. Fish & Meat

• Fish and seafood were the main protein. Salted, grilled, or boiled.

• Meat was rarer—more for sacrifices or festivals.

  • Goat, lamb, sometimes pork or beef.

  • Chicken? Yes, but less common than you'd expect.

7. Wine

• Diluted with water (undiluted wine was for barbarians or Dionysus on a bender).

• Flavored wines existed! Herbs, honey, resin (yes, that’s where retsina comes from).

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🏺 Special Pantry Add-Ons

— Silphium: A now-extinct herb used like a super-seasoning. So prized it was literally worth its weight in silver.

— Garum: Technically Roman, but some say early Greeks had their version—fermented fish sauce. Sounds nasty but packed a flavor punch.

— Vinegar & brine: Used for preserving and flavoring, especially in dressings.

No Oven Stovetop Bread

 

Ingredients :

3 cups all-purpose flour

2 teaspoons active dry yeast

1 teaspoon sugar

1 teaspoon salt

1 cup warm water (110°F/45°C)

1/4 cup milk (at room temperature)

2 tablespoons olive oil (plus extra for greasing)

Directions :

1. Activate the Yeast:

In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes foamy, indicating the yeast is activated.

2. Make the Dough:

In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the activated yeast mixture, milk, and olive oil.

Stir until a soft dough forms. If the dough feels too sticky, add more flour, 1 tablespoon at a time.

3. Knead the Dough:

Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.

4. First Rise:

Grease a bowl with a little olive oil, place the dough inside, and cover with a clean kitchen towel. Let it rise in a warm spot for 1-1.5 hours, or until doubled in size.

5. Shape the Dough:

After the dough has risen, punch it down and shape it into a round loaf or divide it into smaller portions if you'd like individual breads.

6. Second Rise:

Cover the shaped dough with a towel and let it rise again for 30 minutes.

7. Cook the Bread:

Heat a non-stick skillet or cast-iron pan over medium-low heat and lightly grease it with olive oil.

Place the dough in the skillet, cover with a lid, and cook for 5-7 minutes until the bottom is golden brown.

Flip the bread, cover again, and cook for another 5-7 minutes until the other side is golden and the bread sounds hollow when tapped.

8. Serve:

Remove the bread from the skillet and let it cool on a wire rack for a few minutes before slicing.

Serve warm with butter, jam, or your favorite spread.

Source: GrandM Recipes