Incredible Yummy Recipes

13/06/2026

RIPE PLANTAIN EMPANADAS 6 WAYS 🍌🧀✨

Golden, crispy, cheesy, and sweet-savory Caribbean-style empanadas made with ripe plantains. Perfect for snacks, parties, lunchboxes, or a comforting family meal!

1/BASE RIPE PLANTAIN DOUGH

Ingredients:

4 large ripe plantains, about 900–1,000 g
1 tablespoon butter
1/2 teaspoon salt
2 tablespoons cornstarch or all-purpose flour
1 egg, optional, for a firmer dough
Oil for frying or brushing

Instructions:

Cut the ripe plantains into pieces and boil them until very soft, about 12–15 minutes.
Drain well and mash while hot with butter and salt until smooth.
Add cornstarch or flour and mix until you get a soft dough. If the dough feels too sticky, add a little more cornstarch.
Let the dough cool slightly.
Take a portion of dough, flatten it between two pieces of plastic wrap or parchment paper, add the filling, fold into a half-moon shape, and seal the edges.
Fry in hot oil until golden and crispy, or bake at 400°F / 200°C for 20–25 minutes, brushing with oil before baking.

2/GROUND BEEF AND CHEESE RIPE PLANTAIN EMPANADAS

Ingredients:

1 cup cooked seasoned ground beef, about 180 g
1 cup shredded mozzarella or cheddar cheese, about 100 g
1/4 cup tomato sauce
1 teaspoon garlic powder
1/2 teaspoon oregano
Salt and pepper to taste

Instructions:

Mix the cooked ground beef with tomato sauce, garlic powder, oregano, salt, and pepper.
Fill each ripe plantain dough circle with beef and cheese.
Seal well and fry or bake until golden.
Serve hot with mayo-ketchup or garlic sauce.

3/CHICKEN AND CHEESE RIPE PLANTAIN EMPANADAS

Ingredients:

1 1/2 cups shredded cooked chicken, about 220 g
1 cup shredded mozzarella cheese, about 100 g
2 tablespoons cream cheese
1 tablespoon mayonnaise or sour cream
1/2 teaspoon garlic powder
1/2 teaspoon paprika
Salt and pepper to taste

Instructions:

Mix the shredded chicken with cream cheese, mayonnaise, garlic powder, paprika, salt, and pepper.
Add mozzarella cheese and mix gently.
Fill the plantain dough, seal, and cook until crispy and golden.
Serve with cilantro garlic sauce or spicy mayo.

4/HAM AND CHEESE RIPE PLANTAIN EMPANADAS

Ingredients:

1 cup chopped ham, about 150 g
1 1/2 cups shredded mozzarella cheese, about 150 g
1 tablespoon cream cheese, optional
1/4 teaspoon black pepper

Instructions:

Mix the ham, mozzarella, cream cheese, and black pepper.
Fill each empanada with the ham and cheese mixture.
Seal the edges firmly so the cheese does not escape.
Fry or bake until golden and serve warm.

5/SHRIMP AND CHEESE RIPE PLANTAIN EMPANADAS

Ingredients:

250 g shrimp, peeled and chopped
1 tablespoon butter
2 garlic cloves, minced
1/4 cup chopped onion
1/4 cup chopped bell pepper
1/2 cup shredded cheese, about 50 g
2 tablespoons cream cheese
Salt and pepper to taste
Fresh cilantro, optional

Instructions:

In a pan, melt butter and sauté onion, bell pepper, and garlic.
Add shrimp, salt, and pepper. Cook for 2–3 minutes until pink.
Remove from heat and mix with cream cheese and shredded cheese.
Fill the plantain dough, seal, and cook until golden.
Serve with a creamy garlic or lime sauce.

6/TUNA AND CHEESE RIPE PLANTAIN EMPANADAS

Ingredients:

1 can tuna, drained, about 140 g
1/4 cup chopped onion
2 tablespoons mayonnaise
1 tablespoon chopped cilantro
1/2 cup shredded mozzarella cheese, about 50 g
1 teaspoon lime juice
Salt and pepper to taste

Instructions:

Mix tuna with onion, mayonnaise, cilantro, lime juice, salt, and pepper.
Add shredded cheese and combine.
Fill the ripe plantain dough with the tuna mixture.
Seal and fry or bake until crispy and golden.
Serve with spicy mayo or avocado sauce.

CHEESE-ONLY RIPE PLANTAIN EMPANADAS

Ingredients:

1 1/2 cups mozzarella cheese, about 150 g
1/2 cup cheddar or gouda cheese, about 50 g
1 tablespoon cream cheese, optional
A pinch of oregano, optional

Instructions:

Mix the cheeses together.
Fill each plantain dough circle generously with cheese.
Seal very well to avoid cheese leaking out.
Fry or bake until golden and crispy.
Serve immediately for the best cheese pull.

TIPS:

Use very ripe plantains with black spots for the best sweet flavor.

Let the dough cool before shaping so it is easier to handle.

Do not overfill the empanadas or they may open while cooking.

Serve them hot with garlic sauce, mayo-ketchup, spicy mayo, cilantro sauce, or avocado dip.

12/06/2026

Popular Asian Chicken Recipes You Can Make at Home!

1️⃣Crispy General Tso’s Chicken
Ingredients:
For the Chicken:
1½ pounds boneless chicken thighs or breasts (cut into 1-inch pieces)
½ cup cornstarch
2 eggs (beaten)
Salt & pepper (to season)
Oil for frying

For the Sauce:
¼ cup soy sauce
3 tablespoons sugar
2 tablespoons rice vinegar (or white vinegar)
2 tablespoons hoisin sauce
1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
½ cup chicken broth or water
1 teaspoons sesame oil
6 dried red chilies (optional but classic for heat)
2 cloves garlic (minced)
1 teaspoon fresh ginger (minced)

Optional for garnish:
Green onions (sliced)
Sesame seeds

Instructions:
Season chicken with salt and pepper. Dredge in cornstarch first, then dip into beaten eggs.

Heat oil in a deep pan or wok over medium-high. Fry chicken pieces until crispy and golden. Drain on paper towels.

In a small bowl, mix soy sauce, sugar, vinegar, hoisin sauce, chicken broth, and sesame oil.

In a clean pan, sauté garlic, ginger, and dried chilies for about 30 seconds (don’t burn it). Pour in the sauce mixture. Bring to a simmer and stir in the cornstarch slurry. Let it bubble and thicken.

Add the crispy chicken into the sauce. Toss quickly to coat everything in that sticky, glossy goodness.

Top with green onions and sesame seeds. Serve hot over white rice or fried rice!

2️⃣Crispy Sweet and Sour Chicken
Ingredients:
1½ pounds boneless chicken breast or thighs (cut into 1-inch pieces)
½ cup cornstarch
2 eggs (beaten)
Salt & pepper (to season)
Oil for frying
1 red bell pepper (chopped)
1 green bell pepper (chopped)
1 small onion (chopped)

For the Sweet and Sour Sauce:
1 cup canned pineapple juice
½ cup sugar
¼ cup ketchup
¼ cup rice vinegar
2 tablespoons soy sauce
1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
1 teaspoon garlic powder
1/2 teaspoon pepper flakes (optional)

Instructions:
Season chicken pieces with salt and pepper.
Dredge in cornstarch, then dip into beaten eggs.

Heat oil in a pan over medium-high.
Fry chicken in batches until crispy and golden. Drain on paper towels.

Make the Sauce:
In a small pot, mix sugar, ketchup, vinegar, soy sauce, and garlic powder.
Bring to a simmer. Stir in the cornstarch slurry and cook until thickened.

In a clean pan, lightly stir-fry peppers, onions, and pineapple. Add the fried chicken back into the pan.

Pour the sweet and sour sauce over the chicken and veggies. Toss quickly to coat everything evenly.

Serve hot over white rice or fried rice. Garnish with sesame seeds or green onions if you want.

3️⃣Orange Chicken
4 Boneless Skinless Chicken Breasts cut into bite-size pieces
3 Eggs whisked
1/3 cup Cornstarch
1/3 cup Flour
Salt
Oil for frying
Dried chilies (optional)
1 cup homemade orange sauce

Garnish:
Green Onions
Sesame seeds

Orange Sauce:
1 cup orange Juice
1/4 cup white sugar
2 tablespoons rice vinegar
1/4 cup soy sauce
1/2 tablespoon fresh ginger minced
2 cloves garlic finely diced
1 teaspoon red pepper flakes
1 tablespoon cornstarch

Orange Sauce Instructions:
Add orange juice, sugar, rice vinegar, soy sauce, ginger, garlic, and red chili flakes to a medium saucepan. Stir and cook for 3 minutes over medium heat.

Whisk one tablespoon of cornstarch with 2 tablespoons of water to form a slurry in a small bowl. The cornstarch should be fully dissolved.

Add the slurry to the orange sauce and whisk together. Continue to cook for 5 minutes until the mixture begins to thicken.

Once the sauce is thickened, remove from heat and stir in orange zest.

Transfer the sauce in an airtight jar or container once cooled down. Store in the fridge for 1 to 2 weeks, or in the freezer for 2 to 3 month.

To make chicken:
Place flour and cornstarch in a shallow dish. Add a generous pinch of salt and pepper. Mix.

Whisk eggs in shallow dish.
Dip chicken pieces in egg mixture and then flour mixture. Place on plate.

Heat 2 -3 inches of oil in a heavy-bottomed pot over medium-high heat. Using a thermometer, watch for it to reach 350 degrees.

Working in batches, cook several chicken pieces at a time. Cook for 2 - 3 minutes, turning often until golden brown. Place chicken on a paper-towel-lined plate. Repeat.

Toss chicken with orange sauce. You can add dried chilies if desired. You may reserve some of the sauce to place on rice. Serve it with a sprinkling of green onion and sesame, if desired. Enjoy!

4️⃣Pineapple Chicken
1 lb boneless skinless chicken breast, cut into 1-inch cubes
1 tbsp oil
2 cups pineapple, diced
1 red bell pepper, diced
1/2 red onion, diced
2 garlic cloves, minced
1 tsp grated ginger
1 green onion, diced
1 tsp sesame seeds
Salt and pepper to taste

Sauce:
1 cup pineapple juice
1/2 cup chicken broth
1/4 cup soy sauce
1 tbsp brown sugar
1 tbsp cornstarch

Direction:
In a medium bowl, whisk together the pineapple juice, chicken broth, soy sauce, brown sugar, and cornstarch. Set it aside.
In a large skillet, heat the oil over medium-high heat. Add the chicken to the pan and season with salt and pepper to taste. Cook the chicken, stirring occasionally, until it begins to brown, about 6 to 8 minutes. Add the pineapple, red bell pepper, and red onion. Continue to cook, stirring occasionally, until the pineapple and peppers begin to soften, about 2 to 3 minutes. Stir in the garlic and ginger and cook until they become fragrant, about 30 seconds to 1 minute. Pour the sauce into the skillet and cook, stirring, until the sauce thickens, about 2 to 3 minutes.
Serve immediately topped with the green onions and sesame seeds or store in the refrigerator for up to 3 days.

5️⃣Sesame Chicken
Ingredients
Chicken
1 lb boneless chicken breast or thighs, cut into bite-size pieces
½ cup cornstarch
2 eggs, beaten
Oil for frying

Sesame Sauce
¼ cup soy sauce
3 tbsp honey or brown sugar
2 tbsp ketchup
1 tbsp rice vinegar
1 tbsp sesame oil
2 cloves garlic, minced
1 tsp grated ginger (optional)
1 tbsp cornstarch
¼ cup water

Garnish
1 tbsp sesame seeds
2 green onions, sliced

Instructions
Coat the chicken
Dip chicken pieces in beaten eggs, then coat with cornstarch.
Fry the chicken
Heat oil in a pan or wok to about 350°F.
Fry chicken pieces for 4–5 minutes until golden and crispy.
Remove and drain on paper towels.
Make the sauce
In a pan combine:
soy sauce, honey, ketchup, rice vinegar, sesame oil, garlic, ginger.
Bring to a simmer.

Thicken the sauce
Mix cornstarch with water and stir into the sauce.
Cook until thick and glossy (about 1–2 minutes).
Toss the chicken
Add crispy chicken to the sauce and toss until evenly coated.
Garnish
Sprinkle with sesame seeds and green onions.

Serve with:
Steamed rice
Fried rice
Lo mein noodles

25/04/2026

Refreshing. Fruity. Perfectly sweet. 🍹
Save this for your next summer drink lineup!

🍑 1. Peach Sweet Tea

Ingredients:

* 4 cups brewed black tea (cooled)
* 1 cup peach puree or nectar
* 1/3–1/2 cup sugar (or honey)
* Ice
* Peach slices + mint

Instructions:

1. Brew tea and let cool.
2. Stir in sugar until dissolved.
3. Add peach puree and mix well.
4. Serve over ice with peach slices and mint.

🍓 2. Strawberry Sweet Tea

Ingredients:

* 4 cups brewed tea
* 1 cup mashed strawberries
* 1/3 cup sugar
* Ice
* Lemon slices

Instructions:

1. Brew and cool tea.
2. Mix in sugar until dissolved.
3. Add mashed strawberries and stir.
4. Serve over ice with lemon slices.

🍋 3. Classic Southern Sweet Tea

Ingredients:

* 4 cups strong brewed tea
* 1/2 cup sugar (adjust to taste)
* 2 cups cold water
* Ice + lemon

Instructions:

1. While tea is hot, stir in sugar until dissolved.
2. Add cold water.
3. Chill and serve over ice with lemon.

🍍 4. Pineapple Sweet Tea

Ingredients:

* 4 cups brewed tea
* 1 cup pineapple juice
* 1/3 cup sugar
* Ice
* Pineapple chunks

Instructions:

1. Brew and cool tea.
2. Stir in sugar and pineapple juice.
3. Serve over ice with pineapple chunks.

🍉 5. Watermelon Sweet Tea

Ingredients:

* 4 cups brewed tea
* 1 cup watermelon juice
* 1/4–1/3 cup sugar
* Ice
* Mint

Instructions:

1. Blend watermelon and strain for juice.
2. Mix with brewed tea and sugar.
3. Serve over ice with mint.

🍊 6. Orange Sweet Tea

Ingredients:

* 4 cups brewed tea
* 1/2 cup orange juice
* 1/3 cup sugar
* Ice
* Orange slices

Instructions:

1. Brew and cool tea.
2. Stir in sugar and orange juice.
3. Serve over ice with orange slices.

🫐🍋 7. Blueberry Lemon Sweet Tea

Ingredients:

* 4 cups brewed tea
* 1/2 cup blueberry syrup
* 1/4 cup lemon juice
* Ice
* Blueberries + lemon slices

Instructions:

1. Mix tea with blueberry syrup and lemon juice.
2. Stir well and chill.
3. Serve over ice with garnish.

🥥 8. Coconut Sweet Tea

Ingredients:

* 4 cups brewed tea
* 1/2 cup coconut milk
* 1/4–1/3 cup sugar
* Ice
* Toasted coconut (optional)

Instructions:

1. Brew and cool tea.
2. Stir in sugar and coconut milk.
3. Serve over ice, top with toasted coconut.

🍯🌿 9. Honey Mint Sweet Tea

Ingredients:

* 4 cups brewed tea
* 1/3 cup honey
* Fresh mint leaves
* Ice
* Lemon slices (optional)

Instructions:

1. Stir honey into warm tea until dissolved.
2. Add mint leaves and let infuse.
3. Chill and serve over ice.

🍋 10. Arnold Palmer

Ingredients:

* 2 cups brewed tea
* 2 cups lemonade
* Ice
* Lemon slices

Instructions:

1. Mix tea and lemonade.
2. Serve over ice with lemon slices.

24/04/2026

22/04/2026

🌮 4 TACO RECIPES

🥩 1. Beef Tacos

Ingredients:

500 g beef, sliced into strips or shredded
8 tortillas
1 small onion, finely chopped
20 g cilantro, chopped
Juice of 1 lime
1 tbsp oil
Salt & black pepper

Instructions:

Heat the oil in a pan and cook the beef with salt and pepper until nicely browned.
Let it cook a little longer if you want deeper color and flavor.
Warm the tortillas.
Fill them with the beef.
Top with onion, cilantro, and a squeeze of lime juice.

⏱ Time:
👉 12–15 minutes

🔥 How to Cook:
👉 Pan, medium-high heat
👉 Tortillas taste better when warmed directly in a dry pan or on a griddle

🍗 2. Chicken Tacos

Ingredients:

500 g chicken breast, sliced into strips
8 tortillas
80 g diced tomatoes
50 g lettuce
1 avocado
2 tbsp crema or sauce
1 tbsp oil
Salt & black pepper

Instructions:

Season the chicken with salt and pepper.
Cook in a pan with oil until golden and juicy.
Warm the tortillas.
Fill with chicken, lettuce, tomato, and avocado.
Finish with crema or your favorite sauce.

⏱ Time:
👉 12–15 minutes

🔥 How to Cook:
👉 Pan, medium-high heat
👉 Do not overcook the chicken or it will dry out

🍤 3. Shrimp Tacos

Ingredients:

400 g shrimp
8 tortillas
100 g shredded cabbage
2 tbsp mayonnaise or crema
Juice of 1 lime
1 tbsp oil
Salt & black pepper

Instructions:

Season the shrimp with salt and pepper.
Cook them in a pan with oil for 2–3 minutes per side.
Toss the cabbage with a little lime juice.
Warm the tortillas.
Fill with shrimp, cabbage, and sauce.

⏱ Time:
👉 10–12 minutes

🔥 How to Cook:
👉 Pan, medium-high heat
👉 Serve right away so the shrimp stay juicy

🧀 4. Birria Tacos

Ingredients:

700 g beef for shredding
8 tortillas
150 g shredded cheese
1 small onion
20 g cilantro
2 tbsp oil
Salt and spices to taste
Broth or consommé for serving

Instructions:

Cook the beef slowly until very tender and easy to shred.
Shred the meat well.
Fill the tortillas with beef and cheese.
Cook in a pan until crispy on the outside and the cheese is melted.
Serve with onion, cilantro, and consommé on the side.

⏱ Time:
👉 1.5–2 hours if cooking the beef from scratch
👉 6–8 minutes to assemble and crisp the tacos

🔥 How to Cook:
👉 Pan, medium heat
👉 Best when golden and crispy with plenty of melted cheese