Hannah

Hannah Moore is the creator and voice behind Eat Around It, a recipe blog where everyday cooking turns into a flavorful adventure. A self-taught cook and food photographer based in Oregon, Hannah began Eat Around It in 2018 as a digital notebook for her weeknight kitchen experiments. Over time, her passion for approachable, flavor-packed recipes has attracted a global community of home cooks from over 120 countries.

With the support of a small remote team of recipe testers and nutrition reviewers, Hannah ensures that every recipe on Eat Around It is reliable, repeatable, and always delicious. Her mission is to inspire home cooks to explore new flavors and techniques without feeling overwhelmed, making cooking an accessible and joyful part of daily life.

Latest from Hannah

- 4 bone-in, skin-on chicken thighs and drumsticks - 1 cup buttermilk - 1 tablespoon hot sauce (optional) - 1 ½ cups all-purpose flour - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika - 1 teaspoon dried thyme - 1 teaspoon baking powder - Salt and black pepper to taste - Vegetable oil for frying

Crispy Fried Chicken Perfectly Crunchy Every Time

Craving crispy fried chicken that’s perfectly crunchy every time? You’re in the right place! I’ll share my favorite method to

- 1 pound baby carrots (or regular carrots sliced into sticks) - 3 tablespoons extra-virgin olive oil - 3 cloves of garlic, finely minced - Zest of 1 lemon - Juice of 1 lemon - 1 teaspoon honey (or maple syrup for a vegan alternative) - 1/2 teaspoon smoked paprika - Sea salt and freshly ground black pepper to taste - Fresh parsley, finely chopped (for garnish)

Tangy Lemon Garlic Roasted Carrots Flavorful Side Dish

Looking for a side dish that pops with flavor? You’ve found it! My Tangy Lemon Garlic Roasted Carrots deliver a

- 4 boneless, skinless chicken breasts - 1 can (15 oz) black beans, rinsed and drained - 1 can (15 oz) corn, drained - 1 can (10 oz) diced tomatoes with green chilies

Crockpot Mexican Chicken Flavorful and Easy Recipe

Looking for an easy dinner that packs a punch of flavor? My Crockpot Mexican Chicken recipe is the answer! With

- 3 cups frozen hash browns, thoroughly thawed - 6 large eggs - 1 cup whole milk - 1 cup shredded cheese (cheddar or your favorite)

Spring Hash Brown Crust Quiche Flavorful and Easy Dish

Are you ready to enjoy a light and tasty meal this spring? Try my Spring Hash Brown Crust Quiche, a

$To make Lemony Greek Pasta Salad, gather these simple ingredients: - 8 oz. whole wheat pasta (like fusilli or penne) - 1 cup cherry tomatoes, halved - 1 medium cucumber, diced - 1 red bell pepper, diced - 1/2 red onion, finely chopped - 1 cup Kalamata olives, pitted and halved - 1 cup feta cheese, crumbled - 1/4 cup fresh parsley, finely chopped - 1/4 cup fresh mint, finely chopped - Zest and juice of 2 fresh lemons - 3 tablespoons extra virgin olive oil - 1 teaspoon dried oregano - Salt and black pepper to taste Using fresh ingredients makes this salad bright and tasty. Fresh herbs like parsley and mint add great flavor. They also provide vibrant colors. Fresh vegetables, like cucumber and bell pepper, keep the salad crunchy. Dried ingredients, like oregano, still work well but lack some freshness. They bring depth but do not replace fresh herbs entirely. You can swap some ingredients if needed. If you can't find whole wheat pasta, use regular pasta. For olives, feel free to use green olives or leave them out. If you prefer a different cheese, use goat cheese or ricotta. Don't have fresh herbs? Try using dried versions, but use less since they are stronger. This salad is quite flexible, so feel free to make it your own! {{ingredient_image_2}} To start, cook 8 ounces of whole wheat pasta. You can use fusilli or penne. Follow the package instructions for the best results. Aim for an al dente texture. When done, drain the pasta and rinse it under cold water. This helps stop the cooking. Once cooled, set it aside. Next, grab a large mixing bowl. Chop 1 cup of cherry tomatoes in half. Dice 1 medium cucumber into bite-sized pieces. Then, chop 1 red bell pepper into small pieces. Finely chop 1/2 red onion. Add 1 cup of pitted Kalamata olives, halved. Mix these fresh veggies together gently. In a small bowl, combine the zest and juice of 2 fresh lemons. Add 3 tablespoons of extra virgin olive oil. Then, sprinkle in 1 teaspoon of dried oregano. Season with salt and black pepper to taste. Whisk everything until well blended. This zesty dressing adds bright flavor. Pour the lemon dressing over the pasta and veggies. Crumble 1 cup of feta cheese on top. Add 1/4 cup of finely chopped parsley and 1/4 cup of finely chopped mint. Toss everything together gently. Make sure all ingredients are evenly coated in the dressing. Taste the salad and adjust the seasoning, if needed. Cover the bowl and chill it in the refrigerator for at least 30 minutes. This allows the flavors to blend and develop. When ready to serve, enjoy the fresh and zesty taste of your Lemony Greek Pasta Salad! To cook pasta, follow the package instructions carefully. Use a large pot filled with water. Add a generous pinch of salt to the water before boiling. This adds flavor to the pasta. Once the water boils, add the pasta. Stir it gently to prevent sticking. Cook until al dente, which means firm to the bite. Drain the pasta but do not rinse it if you want to keep some starch. This starch helps the sauce cling better. To make flavors pop, use fresh ingredients. Fresh herbs like parsley and mint add brightness. The zest and juice of lemons bring a zesty punch. Use good quality extra virgin olive oil for richness. Mix the dressing well to combine all the flavors. Taste as you go. Adjust with more salt or lemon juice if needed. This step makes a big difference. For creamy feta, crumble it finely. This allows it to mix easily with the salad. Add the feta after you toss the salad. This keeps it from breaking into tiny pieces. Gently fold it in so that you still see white chunks. This gives the salad a great look and taste. The creamy feta enhances the overall flavor and creaminess of each bite. Pro Tips Cook Pasta Al Dente: Aim for a slightly firm texture when cooking the pasta. This helps it hold up better in the salad and prevents it from becoming mushy. Chill for Flavor: Allow the salad to chill in the refrigerator for at least 30 minutes before serving. This lets the flavors meld together beautifully. Fresh Herbs Matter: Use fresh parsley and mint for the best flavor. Dried herbs can lack the vibrant taste that fresh herbs provide. Customize Your Veggies: Feel free to add or substitute other vegetables based on your preference or what you have on hand, such as bell peppers or spinach. {{image_4}} You can make this pasta salad heartier by adding protein. Grilled chicken is a great choice. It adds a savory touch. You can use diced rotisserie chicken for ease. For a plant-based option, try chickpeas. They give a nice texture and protein boost. Simply add one cup of cooked chickpeas to the mix. This makes the dish filling and satisfying for everyone. If you want a gluten-free version, swap the pasta. Use gluten-free pasta made from rice or chickpeas. These options still taste great and keep the dish light. Always check the label to ensure it fits your diet. Cook it just like traditional pasta for the best result. This way, you enjoy the flavors without worry. Make this salad fresh by using seasonal ingredients. In spring, add asparagus or peas. In summer, fresh corn and zucchini brighten the dish. In fall, roasted butternut squash gives a sweet touch. Use what’s fresh and local to enhance flavors. This keeps the salad exciting and different every time you make it. Enjoy the changing tastes of the seasons! To keep your Lemony Greek Pasta Salad fresh, start by placing it in an airtight container. Make sure the lid seals well to keep out air. This helps maintain the salad's flavor and crispness. You can use glass or plastic containers, whichever you prefer. Stored properly in the fridge, this salad lasts about 3 to 5 days. After that, the veggies may start to lose their crunch. You want every bite to be as delightful as the first! Always check for any off smells or changes in texture before eating. Generally, I recommend eating this salad cold. The fresh flavors shine best when served chilled. If you need to warm it up, do so gently. Heat it in a pan on low heat. Stir it often to avoid burning. However, the feta cheese and veggies might not taste great when heated. Enjoy the salad fresh for the best experience! Yes, you can make this salad ahead of time. I often prepare it a day in advance. This gives the flavors more time to blend. Just store it in the fridge in an airtight container. This salad pairs well with grilled chicken or fish. You can also serve it with pita bread and hummus. For a light meal, add a side of roasted vegetables. Absolutely! Lemony Greek Pasta Salad is great for meal prep. It keeps well in the fridge for about three days. Just make sure to store it in individual containers for easy lunches. Yes, you can use different cheeses if you prefer. Try goat cheese for a tangy flavor. Mozzarella also works well if you want a milder taste. Just crumble or dice the cheese to your liking. This blog covered key ingredients for Lemony Greek Pasta Salad. I explained the choice between fresh and dried items and how to substitute. You learned step-by-step cooking methods and important tips for flavor. I also shared helpful storage info and answered common questions. You now have the tools to make a tasty pasta salad. Enjoy experimenting with flavors and ingredients! Your salad will be fresh, bright, and a hit at any meal.$

Lemony Greek Pasta Salad Tasty and Fresh Delight

Looking for a fresh, tasty dish that packs a zesty punch? You’re in the right place! My Lemony Greek Pasta

$To make a tasty teriyaki tofu stir fry, gather these key ingredients: - 14 oz firm tofu, pressed and diced - 2 tablespoons cornstarch - 2 tablespoons vegetable oil - 1 red bell pepper, sliced into strips - 1 cup broccoli florets, trimmed - 1 medium carrot, julienned - 3 green onions, chopped, green and white parts separated - 2 cloves garlic, minced - 1 tablespoon fresh ginger, finely grated - ¼ cup homemade teriyaki sauce - Sesame seeds for garnish - Cooked rice or quinoa for serving You can add extra depth to your dish with these optional items: - Snap peas for a crunchy texture - Baby corn for sweetness - Mushrooms for an earthy flavor - Sesame oil for a nutty touch - Red pepper flakes for spice Choose fresh, vibrant vegetables for the best taste. Look for: - Firm tofu with no cracks or air pockets - Bright red bell peppers with smooth skin - Broccoli with tight florets and a deep green color - Carrots that are firm and have a rich orange hue - Green onions that feel crisp and have no wilting Selecting quality ingredients makes a big difference in flavor and texture. Enjoy your cooking! {{ingredient_image_2}} To make the teriyaki sauce, grab a small bowl. You will need: - ¼ cup soy sauce - 2 tablespoons brown sugar - 1 tablespoon rice vinegar - 1 teaspoon sesame oil - 1 teaspoon cornstarch Whisk these ingredients together until everything is smooth. Set this aside for later. Next, take your firm tofu. You will press it to remove excess moisture. Wrap it in paper towels or a clean dishcloth for about 15 minutes. After pressing, cut the tofu into bite-sized cubes. Aim for uniform pieces for even cooking. Now, coat the tofu. In a medium bowl, toss the cubes with 2 tablespoons of cornstarch. This gives the tofu a crispy texture when you fry it. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. When the oil is hot and shimmering, add the coated tofu in a single layer. Let the tofu cook for 5-7 minutes. Turn it occasionally until all sides are crispy and golden. Once done, remove the tofu and set it aside on a plate. In the same skillet, add the remaining tablespoon of vegetable oil. Now, add: - 1 sliced red bell pepper - 1 cup broccoli florets - 1 medium carrot, julienned Sauté these vegetables for about 4-5 minutes. You want them tender but still bright and colorful. Next, stir in: - 2 cloves garlic, minced - 1 tablespoon fresh ginger, finely grated Cook this mixture for another minute. You want the garlic and ginger fragrant but not burned. Return the crispy tofu to the skillet and pour in your prepared teriyaki sauce. Gently toss everything together. Cook for another 2-3 minutes until the sauce thickens slightly. To finish, add the green tops of 3 chopped green onions. Give everything a final toss to mix well. Serve hot over cooked rice or quinoa. For garnish, sprinkle toasted sesame seeds on top. Enjoy the vibrant colors and flavors in your Teriyaki Tofu Stir Fry! Tofu needs to be pressed well. This step removes extra water. Water makes tofu soggy. Press it for at least 15 minutes. After pressing, cut it into cubes. Aim for even sizes. This helps it cook evenly. Coat the tofu in cornstarch. This gives it that crispy crunch. Cook it until golden brown. Don't rush this step. Crispy tofu adds great texture to the dish. Teriyaki sauce shines with fresh veggies. Try adding snap peas or mushrooms. These add a nice crunch. You can also use bok choy for a unique taste. For spice, add red pepper flakes. This will give your stir fry a little heat. Fresh herbs like cilantro or basil can brighten the dish. They add a nice touch right before serving. Make your dish look as good as it tastes. Use deep plates or bowls. Start with a bed of rice or quinoa. Layer the crispy tofu on top. Add the colorful veggies next. For the final touch, sprinkle sesame seeds. They add a nice crunch and look great. Chopped green onions can add a pop of color. This will make your Teriyaki Tofu Stir Fry stand out. Enjoy the beauty of your meal before you dig in! Pro Tips Pressing Tofu: Ensure that the tofu is well-pressed to remove excess moisture, allowing for a better texture and enhanced crispiness. Uniform Cooking: Cut the tofu and vegetables into uniform sizes to ensure even cooking and a visually appealing dish. Flavor Infusion: Let the teriyaki sauce sit for a few minutes before using to deepen the flavors, enhancing the overall taste of the stir fry. Serving Suggestions: Try serving with a side of pickled vegetables to add a tangy contrast that complements the sweetness of the teriyaki sauce. {{image_4}} You can switch tofu for other proteins. Tempeh is a great choice. It has a nutty taste and adds texture. Seitan is another option. It has a chewy texture and absorbs flavors well. For those who eat meat, chicken or shrimp can work too. Just remember to adjust cooking times. Feel free to mix up the veggies! Snow peas or snap peas add a nice crunch. Zucchini is great in summer, while kale can boost nutrition in winter. You can also use mushrooms for an earthy flavor. When you shop, look for what’s fresh and in season. It keeps your stir fry vibrant and tasty. To keep this dish gluten-free, use tamari instead of soy sauce. Tamari is a gluten-free option that tastes just as good. If you want a low-carb version, serve it over cauliflower rice. For a vegan dish, ensure your teriyaki sauce is free from animal products. Many store brands offer vegan options. Always check the label! After enjoying your Teriyaki Tofu Stir Fry, let it cool to room temperature. Place it in an airtight container. This helps keep the flavors fresh. Store it in the fridge for up to four days. If you're not eating it soon, consider freezing it. To reheat, use a skillet over medium heat. Add a splash of water or oil to keep it moist. Stir frequently for even heating. You want to warm it, not cook it again. This method helps keep the tofu crispy. If using a microwave, cover it loosely and heat in short bursts. For long-term storage, freeze the stir fry in a freezer-safe container. It can last up to three months in the freezer. When ready to eat, thaw it overnight in the fridge. Reheat it in a skillet for the best results. Avoid freezing the stir fry with rice or quinoa. They lose texture when frozen. I recommend using firm tofu. Firm tofu holds its shape well during cooking. It also absorbs flavors nicely, making it perfect for stir fry. You can also use extra-firm tofu if you want an even firmer bite. Yes, it’s easy to make teriyaki sauce at home. Just mix soy sauce, brown sugar, rice vinegar, sesame oil, and cornstarch. This simple blend creates a tasty sauce that is quick and fresh. You can adjust the spice by adding chili flakes or sriracha to the sauce. Start with a little and taste as you go. This way, you can make it just right for your taste buds. I suggest serving the stir fry over rice or quinoa. The grains soak up the sauce and add texture. You can also serve it with a side of steamed vegetables for extra nutrition. Yes, you can use frozen vegetables. They save time and are still tasty. Just add them to the skillet and cook a bit longer to ensure they heat through. This blog post covered how to make a great teriyaki tofu stir fry. We discussed essential ingredients, step-by-step cooking, and tips to enhance texture and flavor. Remember, the right tofu and fresh produce make a big difference. Try different proteins and veggies to mix things up. Proper storage will keep your leftovers tasty too. Enjoy creating your delicious dish and impress your friends with your culinary skills!$

Teriyaki Tofu Stir Fry Simple and Tasty Recipe

If you love quick meals packed with flavor, this Teriyaki Tofu Stir Fry is for you! In just a few

$Here are the key ingredients you need for BBQ chicken stuffed sweet potatoes: - 4 medium sweet potatoes - 2 cups cooked shredded chicken - 1 cup BBQ sauce - 1 cup corn - 1 cup black beans - 1 cup shredded cheddar cheese - 1/4 cup green onions - 1/4 cup fresh cilantro - Salt and pepper - Olive oil These ingredients come together to create a dish that is not only tasty but also filling. Sweet potatoes bring a natural sweetness and a creamy texture when baked. Shredded chicken adds protein, while BBQ sauce gives it a smoky and tangy flavor. The corn and black beans add a nice crunch and extra nutrients. You can customize this list to fit your taste. For example, you can choose a BBQ sauce that you love. You can also add more spices or toppings to make it unique. The fresh green onions and cilantro add a bright touch, but they are optional. This dish is versatile, so feel free to mix and match as you like. Enjoy creating a meal that suits your palate! {{ingredient_image_2}} First, set your oven to 400°F (200°C). This step warms the oven, so the sweet potatoes bake perfectly. Wash the sweet potatoes well under cold water. Grab a fork and poke each potato 4-5 times. This lets steam escape. Put them on a baking sheet lined with parchment paper. Drizzle a little olive oil over them and sprinkle with salt. Now, place the baking sheet in the oven. Let the sweet potatoes bake for 45-60 minutes. They should feel soft when you poke them with a fork. The time may change based on their size. While the sweet potatoes bake, take a mixing bowl. Add the shredded chicken and pour in the BBQ sauce. Stir it well. Make sure every piece of chicken gets the sauce. This gives great flavor. In another bowl, mix the corn, rinsed black beans, and half of the shredded cheddar cheese. Add salt and pepper to taste. This mixture will add a nice crunch and flavor. Once the sweet potatoes are done, take them out of the oven. Let them cool for a few minutes. Cut a lengthwise slit on top of each potato. Use a fork to fluff the inside gently. Start by adding the corn and black bean mix into each sweet potato. Then, spoon the BBQ chicken on top. Make sure you spread it evenly. Finally, sprinkle the rest of the cheddar cheese over all the stuffed potatoes. Put the stuffed sweet potatoes back in the oven. Bake for another 10-15 minutes. You want the cheese to melt and bubble. This creates a tasty topping. After the cheese melts, take the sweet potatoes out of the oven. Add sliced green onions and chopped cilantro on top, if you like. Serve warm and enjoy this tasty meal! When picking sweet potatoes, look for firm, smooth skin. Avoid any with bruises or soft spots. The color should be bright and rich. I like to choose medium-sized sweet potatoes. They cook evenly and are easier to stuff. For BBQ sauce, I suggest using well-known brands. Sweet Baby Ray's and Stubbs are great choices. They offer a balance of sweet and tangy flavors. If you prefer a kick, try a spicy BBQ sauce. It adds a nice twist to the dish. Seasoning is key to making your dish pop. I recommend adding salt and pepper to the corn and black bean mix. You can also sprinkle in some garlic powder or chili powder for extra flavor. Fresh herbs like cilantro and green onions brighten the dish. Always taste as you go to find your perfect balance. Pro Tips Choose the Right Sweet Potatoes: Opt for medium-sized sweet potatoes for even cooking and easy stuffing. Larger ones can take longer to bake, while smaller ones might not hold enough filling. Shred Chicken Efficiently: Use a stand mixer with a paddle attachment to shred cooked chicken quickly and effortlessly. Just toss the chicken in and let the mixer do the work! Customize Your BBQ Sauce: Enhance your BBQ sauce by adding a splash of apple cider vinegar or a sprinkle of smoked paprika for a deeper flavor that complements the sweet potatoes beautifully. Serve with a Side Salad: Pair these stuffed sweet potatoes with a fresh side salad to balance the flavors and add a crunchy texture, making your meal even more satisfying. {{image_4}} You can make a tasty vegetarian version of BBQ chicken stuffed sweet potatoes. Replace the chicken with grilled mushrooms or tofu. Use your favorite BBQ sauce to coat the mushrooms or tofu. This keeps the flavor and adds a nice texture. You can also add additional veggies like bell peppers or zucchini for extra color and taste. Want some heat? You can spice up your BBQ chicken. Add chopped jalapeños or a few dashes of hot sauce to the BBQ sauce. You could also use spicy BBQ sauce if you like. This option gives your meal a nice kick while still being delicious. Toppings can make your stuffed sweet potatoes even better. Here are some ideas: - Sliced avocado for creaminess - Crumbled feta or goat cheese for tang - Sour cream or Greek yogurt for coolness - Extra green onions for crunch - Fresh herbs like parsley or cilantro for brightness Feel free to mix and match these toppings. Customizing your dish makes each meal unique and fun! You can store leftover BBQ chicken stuffed sweet potatoes in the fridge. Place them in an airtight container. They will stay fresh for about 3-4 days. Make sure they cool down before you seal the container. This keeps them safe and tasty for later. To reheat your stuffed sweet potatoes, use an oven or microwave. If using the oven, preheat it to 350°F (175°C). Place the sweet potatoes on a baking sheet and cover them with foil. Heat for about 15-20 minutes until warm. In the microwave, heat each potato for 1-2 minutes. Check to see if they are hot enough. You can freeze the stuffed sweet potatoes too! Wrap each one tightly in plastic wrap, then place them in a freezer bag. They can last for up to 3 months in the freezer. When you want to eat them, let them thaw overnight in the fridge. Then, reheat them using the oven or microwave. This is a great way to have a quick meal ready! Yes, you can use other potatoes. Russet or Yukon gold potatoes work well. They may change the taste and texture a bit. Sweet potatoes add a nice sweetness that pairs great with BBQ chicken. Stuffed sweet potatoes can last about 3-5 days in the fridge. Make sure to store them in an airtight container to keep them fresh. When you're ready to eat, just reheat them in the oven or microwave. Absolutely! You can prepare the sweet potatoes and filling ahead of time. Bake the sweet potatoes and mix the filling. Store them separately in the fridge. When you're ready, just stuff and bake them. These stuffed sweet potatoes are filling on their own. You can add a simple salad for some crunch. Grilled veggies or coleslaw also make great sides. They add freshness and balance the meal. To make the BBQ sauce less sweet, use a low-sugar sauce. You can also add vinegar or hot sauce for a tangy kick. Mixing in some mustard can also cut down the sweetness and add more flavor. In this post, I shared a tasty recipe for BBQ chicken stuffed sweet potatoes. We covered ingredients, step-by-step instructions, and helpful tips. You learned ways to adapt the recipe and store leftovers. These sweet potatoes are not just filling; they are fun to make too. Try this dish for a quick meal, or impress your friends with your cooking skills. Enjoy the flavors and the joy of cooking something new!$

BBQ Chicken Stuffed Sweet Potatoes Flavorful Meal

Looking for a tasty meal that’s both filling and easy to make? BBQ Chicken Stuffed Sweet Potatoes are a perfect

$- 1 pound chicken breast, cut into 1-inch cubes - 1/4 cup honey - 3 tablespoons fresh lime juice - 2 tablespoons olive oil - 2 cloves garlic, finely minced - 1 teaspoon ground ginger - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 1 red bell pepper, cut into 1-inch chunks - 1 green bell pepper, cut into 1-inch chunks - 1 small red onion, cut into 1-inch chunks - Fresh cilantro leaves for garnish (optional) Each serving of honey lime chicken skewers has about 250 calories. You get 27 grams of protein and 10 grams of fat. This dish is low in carbs, making it a great option for many diets. It also packs a good amount of vitamins from the peppers and onions. You can add fresh cilantro leaves for a bright flavor. Lime wedges also work well. They give a zesty kick and make the dish look nice. Feel free to add any other fresh herbs or toppings you enjoy! {{ingredient_image_2}} To start, gather all your ingredients. In a medium bowl, mix honey, lime juice, olive oil, minced garlic, ginger, salt, and pepper. Use a whisk to blend them well. You want a smooth and tasty marinade. This mix will add flavor to your chicken. Next, take your chicken breast cut into 1-inch cubes. Add these cubes to the bowl with the marinade. Make sure each piece is well coated. Cover the bowl with plastic wrap or a lid. Place it in the fridge for at least 30 minutes. For better flavor, let it marinate for up to 2 hours. While the chicken marinates, grab some bamboo skewers. Place them in a bowl of water for about 30 minutes. Soaking helps to keep them from burning on the grill. This step is key for perfectly grilled skewers! Start by heating your grill to medium-high heat. This step is crucial for great cooking. A hot grill gives the chicken those nice grill marks. It also helps the meat cook evenly. If you use a grill pan, make sure it is hot too. After marinating the chicken, take it out of the fridge. Thread the chicken pieces onto soaked bamboo skewers. Alternate the chicken with chunks of red bell pepper, green bell pepper, and red onion. This not only adds color but also flavor. Aim for a good balance of chicken and veggies on each skewer. Place the skewers on the preheated grill. Cook them for about 10 to 12 minutes. Turn them occasionally to ensure even cooking. You want the chicken to be golden and juicy. The internal temperature should reach 165°F (75°C). This ensures the chicken is safe to eat. After grilling, let the skewers rest for 2 to 3 minutes. This helps the juices stay inside the chicken. Pro Tips Choose the Right Chicken: For the juiciest skewers, opt for boneless, skinless chicken thighs instead of breasts. They have more fat, which keeps them moist during cooking. Experiment with Marinades: Feel free to customize the marinade by adding herbs like thyme or rosemary for an extra layer of flavor. You can also use maple syrup in place of honey for a different sweetness. Grilling Temperature Matters: Ensure your grill is hot enough before placing the skewers on it. A properly preheated grill will give you nice sear marks and prevent sticking. Rest the Skewers: Let the skewers rest for a few minutes after grilling. This allows the juices to redistribute, making each bite more flavorful and tender. {{image_4}} To get the best flavor, marinate the chicken for at least 30 minutes. For a richer taste, aim for two hours. Use a bowl that seals well. This keeps the marinade close to the chicken. Ensure each piece gets coated fully. You want the honey and lime to soak in well. To cook the skewers evenly, cut your chicken and veggies into similar sizes. This way, everything cooks at the same rate. If you use bell peppers and onions, keep them in 1-inch chunks. Soak bamboo skewers for 30 minutes before using them. This helps prevent burning on the grill. Serve your skewers on a large platter for a nice look. Adding lime wedges gives a fresh twist. Fresh cilantro leaves make a great garnish too. They add a pop of color and flavor. For sides, think about rice or a fresh salad. These pair well and complete the meal. Enjoy your tasty creation! You can swap chicken for other proteins. Try shrimp for a light option. Salmon brings a rich, buttery flavor. Tofu works well for a plant-based choice. Just adjust the cooking time. Shrimp cooks fast, while salmon may need a bit more time. Feel free to mix up the veggies! Zucchini adds a nice crunch. Cherry tomatoes are juicy and sweet. Mushrooms bring an earthy flavor. You can even use pineapple for a fruity twist. Just make sure all veggies are cut to the same size. This ensures they cook evenly on the grill. Experiment with your marinade! Add chili powder for heat. Cumin gives a warm, savory taste. For a fresh kick, mix in mint or cilantro. You can also replace lime juice with lemon juice for a different zing. Each change brings new excitement to your skewers. You can marinate the chicken for 30 minutes to 2 hours. The longer it sits, the more flavor it absorbs. Just don’t go over 2 hours, or the meat may get too soft. Yes, you can bake the skewers. Preheat your oven to 400°F (200°C). Place the skewers on a baking sheet lined with foil. Bake for 15-20 minutes, flipping halfway through. Check that the chicken reaches 165°F (75°C) for safety. These skewers taste great with: - Rice or quinoa - Grilled corn on the cob - A fresh salad with lime dressing - Roasted vegetables These sides add color and flavor, making your meal even better. Enjoy the balance of tastes! This post covered key steps to make amazing honey lime chicken skewers. We discussed ingredients, marinade preparation, grilling tips, and variations. Remember to keep the chicken moist and check for even cooking. Don’t hesitate to try new flavors or protein options. Enjoy your cooking journey and impress your family with these tasty skewers. With practice, you’ll create a delicious meal everyone loves.$

Honey Lime Chicken Skewers Flavorful Grilling Recipe

Ready to fire up the grill? My Honey Lime Chicken Skewers are a must-try for your next cookout! This tasty

$- 1 lb boneless, skinless chicken thighs - 2 tablespoons olive oil - 2 tablespoons adobo sauce (from a can of chipotle peppers) - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste - 1 cup brown rice (or quinoa for a lighter option) - 1 can black beans, rinsed and drained - 1 cup corn kernels (fresh, frozen, or canned) - 1 large avocado, sliced - 1 cup cherry tomatoes, halved - 1/2 cup fresh cilantro, chopped - Juice of 1 lime - Sour cream or Greek yogurt (optional, for topping) I love using chicken thighs for this dish. They stay juicy and full of flavor. The adobo sauce adds a nice smoky kick. Smoked paprika and garlic powder are great for depth. Don't forget the salt and pepper to bring everything together. - Sliced jalapeños - Shredded cheese - Fresh lime wedges - Additional cilantro Toppings make each bowl unique. I enjoy adding sliced jalapeños for heat. Shredded cheese brings creaminess. Fresh lime wedges help balance the flavors. Feel free to mix and match toppings to suit your taste. Each serving has about: - 450 calories - 25g protein - 60g carbohydrates - 15g fat This bowl packs a lot of nutrients. The chicken and beans provide protein. The rice or quinoa offers carbs for energy. Avocado adds healthy fats. Enjoy this meal knowing it’s not just tasty but also good for you! {{ingredient_image_2}} To marinate the chicken, first gather your ingredients. In a bowl, mix together: - 2 tablespoons olive oil - 2 tablespoons adobo sauce - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste Next, add 1 pound of boneless, skinless chicken thighs to the bowl. Use your hands to coat the chicken well with the mixture. Cover the bowl and place it in the fridge. Let it marinate for at least 30 minutes. For the best flavor, marinate overnight. Start by rinsing 1 cup of brown rice under cold water until it runs clear. In a medium pot, combine the rinsed rice with 2 cups of water and a pinch of salt. Bring this to a boil over medium-high heat. Once it boils, lower the heat and cover. Let it simmer for 35 to 40 minutes. When done, fluff the rice with a fork and set it aside. You can also use quinoa for a lighter option. Preheat your grill or skillet over medium-high heat. Remove the marinated chicken from the fridge. Allow any extra marinade to drip off. Place the chicken on the grill or in the skillet. Cook each side for 6 to 7 minutes. The chicken is cooked when it reaches 165°F (75°C). After cooking, transfer it to a cutting board. Let it rest for 5 minutes, then slice it into strips. While the chicken is cooking, prepare your toppings. In a mixing bowl, combine: - 1 can black beans, rinsed and drained - 1 cup corn kernels - 1 cup cherry tomatoes, halved - 1/2 cup fresh cilantro, chopped Squeeze the juice of one lime over this mixture. Toss everything well and season with salt to taste. Set it aside until you’re ready to assemble. To create the burrito bowls, start with a generous scoop of brown rice in each bowl. Layer the sliced chicken on top of the rice. Next, add the corn and black bean mixture. Finally, arrange the avocado slices over the top. If you like creaminess, add a dollop of sour cream or Greek yogurt. For added flair, serve the bowls with lime wedges and a sprig of cilantro. This makes it look fresh and colorful! The best way to cook chicken for burrito bowls is grilling or sautéing. Grilling adds great flavor and those nice char marks. Sautéing works well if you don’t have a grill. Cook the chicken over medium-high heat for juicy meat. Aim for an internal temperature of 165°F. Let the chicken rest for 5 minutes before slicing. This helps keep it moist. The adobo sauce is key for flavor. You can mix it with olive oil, smoked paprika, and garlic powder. Other great options include lime juice, cumin, or chili powder. Marinate the chicken for at least 30 minutes. For best results, let it sit overnight. This allows the flavors to soak in deeply. Fresh ingredients brighten up your burrito bowls. Use ripe avocados for creaminess. Cherry tomatoes add sweetness and color. Fresh cilantro gives a nice herbal note. Squeeze lime juice over the toppings for zing. Adding fresh corn improves texture and taste. These ingredients make each bite taste fresh and vibrant. Pro Tips Marinate for Maximum Flavor: Allow the chicken to marinate for at least 30 minutes, but for the best flavor, try to marinate it overnight. This helps the spices penetrate the meat, resulting in a more flavorful dish. Cooking Rice Perfectly: To ensure your brown rice is perfectly cooked, use a 2:1 water-to-rice ratio. If you're using quinoa, reduce the cooking time to about 15 minutes for a fluffy texture. Rest the Chicken: After cooking, let the chicken rest for 5 minutes before slicing. This allows the juices to redistribute, making the chicken more tender and juicy. Fresh Is Best: Use fresh ingredients whenever possible, especially for toppings like avocado and cilantro. This enhances the overall taste and presentation of your burrito bowls. {{image_4}} You can swap chicken for many proteins. Tofu works well for a plant-based dish. Use firm tofu, press it, and cut into cubes. Marinate it just like chicken for great flavor. Shrimp is another tasty option. Cook shrimp for about 3-4 minutes on each side until they turn pink. You can also use beef or pork if you want a richer taste. The key is to keep the marinade, as it adds depth to any protein. To make this dish vegetarian, skip the chicken and add more beans. Use black beans, pinto beans, or chickpeas for protein. For a vegan choice, replace sour cream with plant-based yogurt. You can also add more veggies like bell peppers or zucchini. Roasting these veggies can enhance their flavor, giving your bowl a delicious twist. If you like heat, add jalapeños or chili flakes to your bowl. Fresh pico de gallo can also bring spice and freshness. Try adding pickled onions for a tangy kick. For a creamy touch, consider adding guacamole or a spicy aioli. You can also sprinkle some cheese or nutritional yeast for extra flavor. These choices can make your Chipotle Chicken Burrito Bowl even more exciting! After enjoying your burrito bowls, let the leftovers cool down to room temperature. Place them in an airtight container. You can keep them in the fridge for up to three days. Make sure to separate the chicken, rice, and toppings to keep them fresh. Storing them separately helps each component maintain its texture. To reheat your burrito bowls, use the microwave for quick results. Place the bowl in the microwave and cover it with a microwave-safe lid or paper towel. Heat for one to two minutes, stirring halfway through. Check that the chicken is hot all the way through. You can also use a skillet on medium heat. Just add a splash of water to help steam the rice, then cover the skillet for a few minutes. If you want to prepare meals in advance, freezing is a great option. Divide the bowls into portions and place them in freezer-safe containers. You can freeze them for up to three months. Before eating, thaw the bowls in the fridge overnight. Reheat as described above. Avoid freezing toppings like avocado and sour cream, as they do not freeze well. You can add them fresh when serving. You can use chipotle powder or hot sauce. Both add spice and flavor. You might also mix smoked paprika and vinegar. This creates a similar tangy taste. Adjust the amount to suit your spice level. Try using quinoa, cauliflower rice, or lettuce instead. Quinoa is a great protein source. Cauliflower rice is low-carb and light. Lettuce gives a fresh crunch and is very low-calorie. I love using avocado, cheese, and sour cream. Fresh cilantro adds great flavor. You can also add jalapeños for heat. Cherry tomatoes and corn bring sweetness and texture. Burrito bowls last for about 3 to 4 days in the fridge. Store them in airtight containers. Keep the toppings separate for best taste and texture. Yes, you can marinate and cook the chicken a day before. Just keep it in the fridge. Slice it when you are ready to assemble the bowls. This saves time and adds flavor! You learned how to make Chipotle Chicken Burrito Bowls. We covered the best ingredients, cooking methods, and optional toppings. You can add flavor with fresh ingredients or try new proteins. Remember, you can store leftovers and enjoy these bowls later. With all these tips, you can create a tasty meal that fits your needs. Enjoy making and sharing your burrito bowls!$

Chipotle Chicken Burrito Bowls Flavorful Meal Idea

Looking for a quick and tasty meal idea? Chipotle Chicken Burrito Bowls are perfect for busy days. Packed with flavor

$Here are the key ingredients you need for Roasted Red Pepper Chicken Pasta. Gather these for a tasty meal: - 2 cups penne pasta - 1 pound chicken breast, cut into bite-sized pieces - 2 large roasted red peppers (jarred or homemade), drained and finely chopped - 3 cloves garlic, minced - 1 cup heavy cream - 1/2 cup freshly grated Parmesan cheese - 2 tablespoons extra virgin olive oil - 1 teaspoon Italian seasoning - Salt and freshly ground black pepper, to taste - Fresh basil leaves, for garnish Each ingredient plays a vital role in making this dish delicious. The penne pasta brings a nice bite, while the chicken offers a hearty protein. Roasted red peppers add a sweet and smoky flavor. Garlic enhances the taste, and heavy cream gives the sauce a rich texture. Parmesan cheese adds a touch of saltiness and depth. Olive oil helps in cooking and flavoring. Italian seasoning ties all the flavors together, while salt and pepper balance the taste. Fresh basil provides a fragrant garnish that elevates the dish. Feel free to play with these ingredients. You can swap the chicken for shrimp or even make it vegetarian by adding more veggies. The key is to have fun and enjoy the process! {{ingredient_image_2}} First, get a large pot and fill it with water. Add a good amount of salt to the water, then bring it to a rolling boil. Once boiling, add 2 cups of penne pasta. Cook it as per the package directions until it's al dente, about 10-12 minutes. After cooking, drain the pasta in a colander. Don’t forget to save a small cup of pasta water for later! Next, heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Take 1 pound of chicken breast cut into bite-sized pieces. Season it with salt, pepper, and 1 teaspoon of Italian seasoning. Once the oil is hot, add the chicken to the skillet. Cook it for about 5-7 minutes until it turns golden brown and is fully cooked. Remove the chicken and set it aside on a plate. In the same skillet, add 3 cloves of minced garlic. Sauté it for about 30 seconds until you smell its great aroma. Now, add 2 large roasted red peppers that you have chopped up. Cook this mixture for 2 minutes more, letting the flavors blend together. Carefully transfer the garlic and red pepper mix to a blender. Pour in 1 cup of heavy cream and blend it on high until smooth. Once blended, return the sauce to the skillet and keep it on medium heat. Stir in 1/2 cup of freshly grated Parmesan cheese into the warm sauce. Let it simmer for 3-5 minutes to thicken. Now, add back the cooked chicken and the drained penne pasta to the skillet. Toss everything together until each piece is coated in the creamy sauce. If it seems too thick, splash in some reserved pasta water to adjust the consistency. Taste your pasta! Adjust the seasoning with more salt and freshly cracked black pepper if needed. Let it heat through for another minute. Once ready, serve the pasta hot on plates or in bowls. Top it with fresh basil leaves for a pop of flavor and color. Enjoy your delicious Roasted Red Pepper Chicken Pasta! To make the sauce just right, focus on the texture. You want it smooth and creamy, not too thick. If it gets too thick, add a little reserved pasta water to loosen it up. For extra flavor, try adding a pinch of red pepper flakes or a squeeze of lemon juice. These small changes can make a big difference. To cook the chicken evenly, spread the pieces out in the skillet. This helps them cook well on all sides. Overcrowding the pan can lead to uneven cooking. To keep the chicken moist, don’t cook it too long. Aim for about 5-7 minutes until golden brown and fully cooked. For perfect pasta, cook until it is al dente. This means it should be firm but not hard. Follow the package instructions closely. Save some pasta water before draining. This water is starchy and can help adjust your sauce later. Pro Tips Use Fresh Ingredients: Whenever possible, opt for fresh roasted red peppers instead of jarred ones. They provide a more vibrant flavor and better texture. Perfectly Cooked Chicken: Ensure your chicken is not overcrowded in the skillet to achieve a nice golden sear. Cook in batches if necessary for even cooking. Customize the Sauce: Feel free to add other herbs or spices to the sauce, such as crushed red pepper flakes for a hint of heat or fresh thyme for additional flavor. Garnish Wisely: Adding fresh basil at the end not only enhances flavor but also brightens up the dish visually. Consider using other fresh herbs like parsley or chives as well. {{image_4}} You can switch up the protein in your dish. Shrimp works well in this recipe. The shrimp adds a nice touch and cooks quickly. Just sauté it in the olive oil until it's pink. Tofu is a great option too. It soaks up the sauce well. For a vegetarian choice, use sautéed mushrooms or chickpeas. They add texture and flavor without meat. You can spice up your sauce with extra herbs. Add crushed red pepper for heat. Fresh parsley or oregano can brighten the dish. If you're looking for dairy-free options, use coconut cream instead of heavy cream. It gives a rich flavor without milk. You can also blend in some nutritional yeast for a cheesy taste. Try different pasta shapes for variety. Fusilli or farfalle work great with this creamy sauce. If you prefer gluten-free, use rice pasta or chickpea pasta. They cook well and taste great. Just follow the package instructions for cooking times. This way, you can enjoy the dish without gluten. To keep your Roasted Red Pepper Chicken Pasta fresh, store it in an airtight container. Place it in the fridge within two hours of cooking. The dish lasts well for about three to four days. If you want to enjoy it later, avoid leaving it out for too long. When you’re ready to eat, the best way to reheat this dish is on the stove. Add a splash of water or chicken broth to keep it moist. Stir it over low heat until it's hot. You can also use the microwave, but cover it to keep moisture in. This helps maintain the creamy texture. You can freeze Roasted Red Pepper Chicken Pasta for later. Use a freezer-safe container, and make sure it’s sealed tightly. It can stay good in the freezer for about two to three months. When you’re ready to eat, thaw it in the fridge overnight. Then, reheat it on the stove or in the microwave, adding a bit of cream or broth to restore the sauce's creaminess. You can use several options instead of heavy cream. Here are a few choices: - Half-and-half: This is a mix of milk and cream. It gives a nice richness. - Greek yogurt: It adds creaminess and protein. Just mix it with a bit of milk. - Coconut milk: This is a great non-dairy option. It adds a sweet flavor. - Silken tofu: Blend it for a creamy texture without dairy. These options can help you keep the dish tasty while changing the cream content. Yes, you can make this dish ahead of time. Meal-prepping is easy with Roasted Red Pepper Chicken Pasta. Here’s how: - Cook the pasta: You can cook and cool it earlier. - Prepare the chicken and sauce: Make them and store them in the fridge. - Combine before serving: Mix the pasta, chicken, and sauce right before you eat. This keeps the pasta fresh. This dish can stay good in the fridge for about 3 days. No, this dish is not spicy. It has a rich, creamy taste. The roasted red peppers add a sweet and smoky flavor. Garlic gives it depth, but it won't heat things up. If you want a kick, you can add crushed red pepper flakes. This way, you can control the spice level. You can make this recipe lighter with a few simple swaps: - Use less cream: Replace some heavy cream with Greek yogurt or low-fat milk. - Choose whole wheat pasta: This adds fiber and nutrients. - Add more veggies: You can toss in spinach, bell peppers, or zucchini. These changes help reduce calories while keeping the dish tasty. This blog covered Roasted Red Pepper Chicken Pasta from start to finish. You learned about key ingredients, cooking steps, and easy tips. Variations keep the dish fun, while storage advice helps with leftovers. Remember, this recipe is simple, flexible, and packed with flavor. Try it in your kitchen and adjust it to fit your taste. Happy cooking!$

Roasted Red Pepper Chicken Pasta Flavorful Delight

If you’re craving a dish that packs a punch of flavor, your search ends here! Roasted Red Pepper Chicken Pasta

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