ULTRA BANH MI FUSION DEEP DISH MADNESS Ingredients: 400 g ground pork or tofu 1/2 cup pickled carrots & daikon 1/2 cup cucumber slices 1 tbsp sriracha mayo 1 roll pizza dough 1 clove garlic, minced 1/4 cup sliced red onion Fresh cilantro (optional) Instructions: 1⃣ Cook pork with garlic and onion until browned. 2⃣ Press dough into pan, spread sriracha mayo. 3⃣ Add pork, pickles, cucumber, and red onion. 4⃣ Bake at 425°F (220°C) for 20–25 min. Top with cilantro. Prep: 10 min | Cook: 25 min | Total: 35 min | Serves: 4

Spicy Mango Shrimp Risotto A bold and tropical dish featuring creamy risotto, juicy grilled shrimp, and zesty mango salsa – a flavor explosion in every bite! ⸻ Prep Time: 10 mins Cook Time: 25 mins Total Time: 35 mins Servings: 2 Calories: ~520 kcal ⸻ Ingredients For the Shrimp: • 8 large shrimp, peeled & deveined • 1 tbsp olive oil • ½ tsp chili powder • Salt & pepper to taste For the Risotto: • ¾ cup Arborio rice • 2 tbsp butter • ½ small onion, finely chopped • 2 cups chicken or vegetable broth (warm) • ¼ cup white wine (optional) • ¼ cup diced mango • 1 tbsp tomato paste • Salt to taste For Mango Salsa: • ¼ cup fresh mango, diced • 1 tbsp lime juice • 1 tbsp cilantro, chopped • Pinch of salt ⸻ Instructions 1⃣ Prepare the Shrimp: • Toss shrimp in olive oil, chili powder, salt & pepper. • Grill or sauté 2–3 mins per side until charred and cooked through. 2⃣ Make the Risotto: • In a saucepan, melt butter and sauté onion until soft. • Stir in Arborio rice and cook for 1 minute. • Add white wine (if using) and cook until absorbed. • Gradually add warm broth, ½ cup at a time, stirring constantly. • After 15–18 minutes, add tomato paste and diced mango. • Cook until risotto is creamy and tender. 3⃣ Prepare Mango Salsa: • Mix diced mango, lime juice, cilantro, and salt in a small bowl. 4⃣ Assemble: • Plate the risotto, top with grilled shrimp and spoon over mango salsa. Garnish with fresh cilantro. ⸻ Pro Tip: Use very ripe mango for the salsa to balance the spice with sweet tropical flavor!

[OC] A post on r/pics about r/pics banning a post about r/Damnthatsinteresting banning Tank Man

Looking for a fresh and flavorful taco night idea? Grilled Mahi-Mahi Tacos Ingredients: - 2 mahi-mahi fillets (about 6 oz each) - 2 tablespoons olive oil - 1 teaspoon paprika - 1 teaspoon garlic powder - 1 teaspoon cumin - Salt and pepper to taste - 8 small corn tortillas - 1 cup shredded cabbage - 1 avocado, sliced - 1/4 cup fresh cilantro, chopped - Lime wedges for serving Preparation Steps: 1. Preheat grill to medium-high heat. 2. In a small bowl, mix olive oil, paprika, garlic powder, cumin, salt, and pepper. 3. Brush the mahi-mahi fillets with the spice mixture. 4. Place the fillets on the grill and cook for 4-5 minutes per side, or until opaque and flaky. 5. Warm the corn tortillas on the grill for about 30 seconds on each side. 6. Once cooked, flake the mahi-mahi into bite-sized pieces. 7. Assemble the tacos by placing the mahi-mahi, shredded cabbage, avocado slices, and cilantro onto each tortilla. 8. Squeeze fresh lime juice over the top before serving. Prep Time: 10 mins | Cooking Time: 10 mins | Total Time: 20 mins Calories: 350 kcal per serving | Servings: 4 servings Suggested Pairings: Serve with a side of black beans and a refreshing mango salsa. #grilledtacos #mahimahi #tacotuesday

Coconut Chicken Curry Creamy Coconut Chicken Curry with Aromatic Spices Ingredients: 1 ½ lbs boneless chicken thighs, cut into chunks 1 tablespoon oil (coconut or vegetable) 1 large onion, finely chopped 3 garlic cloves, minced 1 inch fresh ginger, grated 2 tablespoons curry powder 1 teaspoon ground turmeric 1 teaspoon paprika 1 can (14 oz) full-fat coconut milk 1 cup chicken broth 1 tablespoon tomato paste Salt and pepper to taste Juice of ½ lime Fresh cilantro, chopped (for garnish) Cooked basmati rice, to serve Directions: Heat oil in a large skillet or pot over medium heat. Add chopped onions and sauté until softened and golden, about 5–7 minutes. Stir in garlic and ginger, cook for another minute until fragrant. Add curry powder, turmeric, and paprika. Toast the spices for 1 minute while stirring. Add the chicken pieces and season with salt and pepper. Sear until lightly browned on all sides. Stir in the tomato paste, then pour in the coconut milk and chicken broth. Mix well to combine. Bring to a simmer and cover. Let it cook for 20–25 minutes, stirring occasionally, until the chicken is tender and the sauce thickens. Stir in lime juice for a fresh finish. Adjust salt and spice to taste. Garnish with chopped cilantro and serve hot over basmati rice. Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes Kcal: 470 kcal | Servings: 4 servings #coconutchickencurry #chickencurryrecipe #currylovers #comfortfood #easychickenrecipe #glutenfree #currywithrice #coconutmilkrecipes #homecookedcurry #familydinner #simplechickenmeals #flavorfuldinner #mildspicy #weeknightcurry #onepotmeal #creamycurry #spicedchicken #basmatiricepairing #saucydinner #wholesomemeal Comfort in a bowl! This Coconut Chicken Curry is rich, creamy, and loaded with warm spices. Perfect for a cozy night in!