A Cozy Kitchen Miracle: Slow Cooker Orange Chicken

There’s something magical about walking into a home that smells like citrus and spice—like sunshine and comfort all at once. That’s exactly what happened last Sunday when I decided to toss a few simple ingredients into my slow cooker before heading out for a morning walk. By the time I returned, the tangy-sweet aroma of orange chicken had taken over the house, and my family was already hovering near the kitchen, forks in hand. No fuss, no endless stirring—just tender, flavorful chicken waiting to be devoured. If that’s not a weeknight (or lazy weekend) win, I don’t know what is!

Ingredients You’ll Need

Gather these pantry staples and fresh favorites—most of them might already be in your kitchen!

• Boneless, skinless chicken thighs (1.5 lbs) – Thighs stay juicier in the slow cooker, but breasts work too if you prefer leaner meat.
• Fresh orange juice (1 cup) – Squeeze it yourself for the brightest flavor, or use good-quality store-bought in a pinch.
• Soy sauce (1/3 cup) – The salty backbone of our sauce. I use low-sodium to control the saltiness.
• Honey (1/4 cup) – For that perfect sticky-sweet balance. Maple syrup works beautifully too!
• Rice vinegar (2 tbsp) – A little tang to keep things interesting.
• Fresh garlic (4 cloves, minced) – Because everything’s better with garlic.
• Grated ginger (1 tbsp) – Warm, peppery, and oh-so-cozy.
• Orange zest (1 tbsp) – Don’t skip this! It’s where the magic lives.
• Red pepper flakes (1/2 tsp) – Just enough heat to make you smile.
• Cornstarch (2 tbsp) – Our trusty sauce thickener.

Let’s Get Cooking: Effortless Steps to Flavor Town

This recipe is so simple, you’ll wonder why you ever ordered takeout. Here’s how we do it:

1. Prep the chicken. Pat your chicken thighs dry (this helps the sauce cling better) and place them in the slow cooker. No need to chop—they’ll shred beautifully later!
2. Whisk the sauce. In a bowl, combine orange juice, soy sauce, honey, rice vinegar, garlic, ginger, orange zest, and red pepper flakes. Give it a taste—adjust the sweetness or spice if needed. Pour this glorious liquid over the chicken.
3. Slow cook to perfection. Cover and cook on LOW for 4-5 hours (or HIGH for 2-3). Your kitchen will smell like a dream!
4. Thicken the sauce. Once the chicken is fork-tender, remove it and shred lightly. Mix cornstarch with 2 tbsp of cold water, stir into the slow cooker, and let it bubble for 10-15 minutes until the sauce coats the back of a spoon.

Tip: If you’re home while it cooks, baste the chicken with the sauce once or twice—it’s not necessary, but it adds extra flavor love!

Pro Tips, Variations, and Substitutions

This slow cooker orange chicken is wonderfully forgiving, making it easy to tweak to your taste. Here are some ways to make it your own:

• Spice it up: Add a teaspoon of red pepper flakes or a dash of sriracha for a spicy kick.
• Make it gluten-free: Swap soy sauce for tamari or coconut aminos.
• Use fresh oranges: If you have fresh oranges on hand, replace the orange juice with 1/2 cup freshly squeezed juice and add a tablespoon of zest for extra brightness.
• Swap the protein: This sauce works beautifully with shrimp, tofu, or even pork for a fun twist.

What to Serve With Slow Cooker Orange Chicken

This dish is a star when paired with simple sides that let the flavors shine:

• Steamed jasmine or basmati rice to soak up the delicious sauce
• Stir-fried or roasted broccoli for a crisp, fresh contrast
• Quick-pickled cucumbers or carrots for a tangy bite
• Fortune cookies and hot tea for a fun, takeout-inspired finish

Storage and Reheating Tips

This orange chicken keeps beautifully, making it perfect for meal prep:

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze portions in freezer-safe bags for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Warm gently in a skillet over medium-low heat with a splash of water or broth to refresh the sauce. Microwave works too – just cover and heat in 30-second intervals.

Frequently Asked Questions

Can I make this orange chicken in an Instant Pot?
Absolutely! Use the sauté function to brown the chicken first, then pressure cook on high for 5 minutes with a quick release.

Is there a way to make this less sweet?
Yes! Reduce the brown sugar to 2 tablespoons and add an extra tablespoon of soy sauce for balance.

Can I use frozen chicken?
It’s best to thaw first for even cooking, but you can use frozen in a pinch – just extend the cooking time by 1-2 hours.

How do I thicken the sauce if it’s too thin?
Mix 1 tablespoon cornstarch with 2 tablespoons cold water, stir into the slow cooker, and cook on high for 15 minutes uncovered.

Cozy Final Thoughts

There’s something so comforting about coming home to the sweet, citrusy aroma of this orange chicken filling your kitchen. Whether you’re craving a nostalgic takeout favorite or need an effortless weeknight dinner, this slow cooker version delivers all the flavor with none of the fuss. I love how the chicken becomes meltingly tender while the sauce develops deep, balanced flavors – it’s the kind of meal that makes everyone at the table happy. Wishing you many cozy meals ahead with this simple, satisfying recipe!

Easy Slow Cooker Orange Chicken

• Author: Trusted Blog

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Description

A delicious and simple slow cooker orange chicken recipe with a sweet and tangy sauce.

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Ingredients

Scale 1x2x3x

For the Crust:

• 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
• 1/2 cup orange juice
• 1/4 cup soy sauce
• 1/4 cup honey
• 2 tbsp rice vinegar
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 tsp red pepper flakes (optional)
• 1 tbsp cornstarch
• 2 tbsp water
• 2 green onions, sliced (for garnish)
• 1 tbsp sesame seeds (for garnish)

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Instructions

1. Prepare the Crust:

1. In a slow cooker, combine orange juice, soy sauce, honey, rice vinegar, garlic, ginger, and red pepper flakes (if using). Stir well.
2. Add the chicken pieces to the slow cooker and toss to coat evenly with the sauce.
3. Cover and cook on low for 4-5 hours or on high for 2-3 hours, until chicken is cooked through.
4. In a small bowl, mix cornstarch and water to create a slurry. Stir the slurry into the slow cooker to thicken the sauce.
5. Cook for an additional 15-20 minutes until the sauce has thickened.
6. Garnish with sliced green onions and sesame seeds before serving.

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Notes

You can customize the seasonings to taste.

Slow Cooker Beef Ramen: The Coziest Bowl of Comfort

There’s something magical about the way a slow cooker transforms humble ingredients into something extraordinary—especially on those days when the wind howls outside, and all you crave is a steaming bowl of comfort. This beef ramen recipe was born on one such afternoon, when my pantry held little more than a package of ramen noodles and a lonely chuck roast. What unfolded was pure alchemy: tender, melt-in-your-mouth beef swimming in a rich, savory broth, tangled with springy noodles and topped with all the fixings. It’s become my go-to for busy weeknights and lazy Sundays alike, and I have a feeling it’ll steal your heart too.

Ingredients You’ll Need (And Why They Matter)

• 2 lbs beef chuck roast – The star of the show! Chuck roast becomes fork-tender when slow-cooked, and its marbling adds incredible depth to the broth.
• 1 tablespoon sesame oil – A nutty, fragrant base that gives the broth an unmistakable ramen-shop aroma.
• 4 cloves garlic, minced + 1 thumb-sized knob of ginger, grated – The dynamic duo that builds layers of flavor. Don’t skimp!
• 6 cups beef broth – Opt for low-sodium so you can adjust seasoning later. Homemade bone broth? Even better.
• 3 tablespoons soy sauce + 1 tablespoon mirin – The salty-sweet balance that makes ramen broth irresistible.
• 1 teaspoon chili paste (like sambal oelek) – Just enough warmth to tingle your lips. Adjust to your spice tolerance!
• 2 packs ramen noodles – Discard the seasoning packets (we’re making something far more delicious).
• Toppings of choice – Soft-boiled eggs, sliced green onions, shredded carrots, nori strips… the canvas is yours!

Let’s Get Cooking (The Slow & Steady Way)

Step 1: Sear the beef for soulful flavor. Heat the sesame oil in a skillet over medium-high, then sear the chuck roast on all sides until deeply browned. This step isn’t just for looks—those caramelized bits are flavor gold! Transfer the beef to your slow cooker.

Step 2: Build the broth base. In the same skillet, sauté the garlic and ginger for just 30 seconds until fragrant (burnt garlic is bitter, so keep it moving!). Deglaze with a splash of beef broth, scraping up all those tasty browned bits, then pour everything into the slow cooker.

Step 3: The long, lazy simmer. Add the remaining broth, soy sauce, mirin, and chili paste to the slow cooker. Cover and cook on low for 7-8 hours (or high for 4-5) until the beef shreds effortlessly with a fork. Pro tip: Resist the urge to peek—every lift of the lid adds 15 minutes to cooking time!

Pro Tips, Variations, and Substitutions

This slow cooker beef ramen is wonderfully forgiving, so don’t hesitate to make it your own! Here are some ideas to customize your bowl:

• Protein Swap: Swap the beef for chicken thighs, pork shoulder, or even tofu for a vegetarian twist.
• Veggie Boost: Add mushrooms, bok choy, or snap peas during the last 30 minutes of cooking for extra crunch and nutrition.
• Spice It Up: Stir in a spoonful of chili garlic sauce or sriracha for a kick of heat.
• Broth Options: Use low-sodium beef broth if preferred, or mix in a splash of coconut milk for a creamier texture.

What to Serve with Slow Cooker Beef Ramen

While this dish is hearty enough to stand alone, a few simple sides can turn it into a full feast:

• Soft-boiled or jammy eggs (a ramen classic!)
• Quick-pickled cucumbers or radishes for brightness
• Crispy wonton strips or seaweed snacks for texture
• A light cucumber salad or steamed edamame

Storage and Reheating Tips

Leftovers? No problem! Here’s how to keep your ramen tasting fresh:

• Storage: Keep broth and noodles separate in airtight containers for up to 3 days in the fridge.
• Reheating: Warm the broth on the stove or microwave, then add freshly cooked noodles (or briefly reheat pre-cooked noodles in hot water to prevent mushiness).
• Freezing: Freeze the broth (without noodles) for up to 2 months. Thaw overnight before reheating.

Frequently Asked Questions

Can I use instant ramen noodles?

Absolutely! Just discard the seasoning packet and cook the noodles separately before adding to your bowl.

How can I make this gluten-free?

Swap regular ramen noodles for rice noodles or gluten-free ramen, and use tamari instead of soy sauce.

Can I cook the noodles in the slow cooker?

We recommend cooking them separately—adding them too early can make them overly soft. Stir them in just before serving.

What if my broth tastes too salty?

Dilute it with a bit of water or unsalted broth, or balance it with a squeeze of lime or a teaspoon of honey.

Final Thoughts

There’s something magical about coming home to a slow cooker full of rich, savory beef ramen—the kind of meal that warms you from the inside out. Whether it’s a busy weeknight or a lazy weekend, this recipe is here to make life a little cozier, one slurp at a time. Don’t forget to garnish with green onions and a soft egg for that picture-perfect finish. Happy cooking, and may your ramen always be steaming hot and full of flavor!

Slow Cooker Beef Ramen Noodles

• Author: Trusted Blog

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Description

A comforting and flavorful beef ramen noodle dish made effortlessly in the slow cooker.

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Ingredients

Scale 1x2x3x

For the Crust:

• 1 lb beef chuck roast, thinly sliced
• 4 cups beef broth
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tbsp minced garlic
• 1 tsp ginger paste
• 2 packs ramen noodles (seasoning packets discarded)
• 2 cups sliced mushrooms
• 1 cup shredded carrots
• 2 green onions, sliced
• 1 tbsp sesame oil

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Instructions

1. Prepare the Crust:

1. In the slow cooker, combine beef broth, soy sauce, brown sugar, garlic, and ginger paste. Stir well.
2. Add the sliced beef and mushrooms to the slow cooker. Cover and cook on low for 6-7 hours or high for 3-4 hours.
3. About 30 minutes before serving, add the shredded carrots and ramen noodles to the slow cooker. Stir gently to submerge the noodles.
4. Cover and cook for an additional 20-30 minutes until noodles are tender.
5. Stir in sesame oil and garnish with sliced green onions before serving.

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Notes

You can customize the seasonings to taste.

The Best Bang Bang Chicken Bowl – Easy & Flavorful

There’s something so comforting about a bowl that’s packed with flavor, texture, and just the right amount of kick—don’t you think? I first fell in love with Bang Bang Chicken at a little food truck in Austin, where the sauce was so good I shamelessly licked my fingers. Since then, I’ve been on a mission to recreate that magic at home, and after a few (okay, many) attempts, I’ve landed on this easy, vibrant version that’s become a weeknight staple in my kitchen. Whether you’re craving something quick, satisfying, or just need a little spice in your life, this bowl is here to deliver.

What You’ll Need

Let’s talk ingredients—because the magic is in the details. Here’s what you’ll need to bring this Bang Bang Chicken Bowl to life:

• Chicken breast or thighs: Tender, juicy, and the perfect protein base. Thighs add extra richness, but breasts work beautifully too.
• Cornstarch & flour: The crispy coating dream team. A light dredge gives the chicken that irresistible crunch.
• Buttermilk or regular milk: For soaking the chicken—it keeps every bite tender and helps the coating stick.
• Panko breadcrumbs: Because extra crunch never hurt anybody.
• Bang Bang Sauce: The star! A mix of mayo, sweet chili sauce, sriracha, and honey for that perfect sweet-spicy-creamy trifecta.
• Rice or quinoa: A fluffy base to soak up all that saucy goodness.
• Fresh veggies: I love shredded cabbage, cucumber ribbons, and avocado for cool contrast.
• Garnishes: Sesame seeds, cilantro, and a squeeze of lime—because pretty bowls taste better.

Let’s Make It Happen

Now, let’s get cooking! This recipe comes together in under 30 minutes, but tastes like you spent hours. Here’s how:

1. Prep the chicken: Cut your chicken into bite-sized pieces and soak them in buttermilk for at least 10 minutes (or up to an hour if you’re patient). This step is non-negotiable for tenderness!
2. Make the coating: In a shallow bowl, mix equal parts cornstarch and flour with a pinch of salt and pepper. In another bowl, add your panko. Double-coating (first in the flour mix, then panko) ensures maximum crispiness.
3. Fry or air-fry: Heat a thin layer of oil in a skillet over medium-high heat. Cook the chicken in batches until golden and crispy, about 3-4 minutes per side. If you’re using an air fryer, spritz with oil and cook at 400°F for 10-12 minutes, flipping halfway.
4. Whip up the sauce: While the chicken cooks, stir together mayo, sweet chili sauce, sriracha, and honey. Taste and adjust—more sriracha for heat, more honey for sweetness. Easy!

Now, the fun part: assembling your bowl. But we’ll get to that in just a moment—because trust me, the finishing touches are worth savoring.

Pro Tips, Variations, and Substitutions

Want to make your Bang Bang Chicken Bowl even more irresistible? Here are some expert tips and fun twists to try:

• Spice it up: Add a pinch of red pepper flakes or a drizzle of sriracha to the sauce for extra heat.
• Protein swap: Not a fan of chicken? Try shrimp, tofu, or even crispy cauliflower for a vegetarian version.
• Extra crunch: Toss in some chopped peanuts or crispy wonton strips for added texture.
• Sauce consistency: If your sauce is too thick, thin it with a splash of water or lime juice. Too thin? Add more mayo or honey.

What to Serve With Your Bang Bang Chicken Bowl

While this dish is satisfying on its own, here are some delicious pairings to round out your meal:

• A simple cucumber salad with rice vinegar dressing
• Steamed or stir-fried vegetables like broccoli or snap peas
• Crispy spring rolls or potstickers
• A refreshing glass of iced green tea or citrus-infused water

Storage and Reheating Tips

Got leftovers? Here’s how to keep your Bang Bang Chicken Bowl tasting fresh:

• Store components separately in airtight containers for up to 3 days.
• The sauce may thicken when chilled – just stir in a teaspoon of warm water to loosen it up.
• Reheat chicken gently in the microwave or a skillet over medium heat to maintain texture.
• For best results, assemble fresh bowls with reheated components rather than storing fully assembled bowls.

Frequently Asked Questions

Can I make this dish ahead of time?

Absolutely! Prep the chicken and sauce up to 2 days in advance. Store them separately and assemble when ready to serve for the freshest taste.

Is there a dairy-free version of the sauce?

Yes! Simply substitute the mayonnaise with vegan mayo and use dairy-free yogurt or additional vegan mayo in place of sour cream.

How can I make this dish gluten-free?

Use tamari instead of soy sauce and ensure your mayonnaise and other condiments are gluten-free certified. Serve over rice or quinoa instead of noodles if needed.

What if I don’t have sriracha?

No problem! Any hot sauce you enjoy will work, or you can use chili garlic sauce or even a pinch of cayenne pepper for heat.

Final Thoughts

There’s something truly special about a meal that comes together effortlessly yet delivers bold, satisfying flavors in every bite. This Bang Bang Chicken Bowl is that perfect combination of easy weeknight dinner and exciting takeout-style treat. Whether you’re cooking for one or feeding the whole family, this versatile recipe is sure to become a regular in your rotation. The best part? Every component can be tweaked to suit your taste, making it endlessly adaptable. So grab your favorite bowl, pile it high with goodness, and enjoy the delicious rewards of your simple yet spectacular homemade creation.

Bang Bang Chicken Bowl

• Author: Trusted Blog

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Description

A delicious and spicy chicken bowl with a creamy bang bang sauce, served over rice and fresh vegetables.

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Ingredients

Scale 1x2x3x

For the Crust:

• 1 lb boneless, skinless chicken breast, diced
• 1 cup cooked rice
• 1/2 cup shredded cabbage
• 1/2 cup shredded carrots
• 1/4 cup chopped green onions
• 1/4 cup mayonnaise
• 2 tbsp sweet chili sauce
• 1 tbsp sriracha
• 1 tsp lime juice
• 1 tbsp olive oil
• Salt and pepper to taste

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Instructions

1. Prepare the Crust:

1. Heat olive oil in a pan over medium heat. Add diced chicken, season with salt and pepper, and cook until fully done, about 8-10 minutes.
2. In a small bowl, mix mayonnaise, sweet chili sauce, sriracha, and lime juice to make the bang bang sauce.
3. Assemble bowls by dividing cooked rice, shredded cabbage, carrots, and cooked chicken among serving bowls.
4. Drizzle the bang bang sauce over the chicken and garnish with chopped green onions.
5. Serve immediately and enjoy.

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Notes

You can customize the seasonings to taste.

The Night I Fell in Love with Creamy Garlic Shrimp

It was one of those evenings when the clock struck 6 PM, and I realized I hadn’t even thought about dinner. You know the feeling—when takeout menus start calling your name, but your heart (and wallet) crave something homemade? That’s when this creamy garlic shrimp recipe became my saving grace. In just 15 minutes, I went from a frazzled cook to a relaxed host, twirling forkfuls of plump shrimp bathed in the most luscious garlicky cream sauce. Now, it’s my go-to for busy weeknights and impromptu dinner parties alike. Let me share the magic with you!

Ingredients You’ll Need

• 1 lb large shrimp, peeled & deveined – Look for wild-caught if possible; their sweetness shines through.
• 3 tbsp butter – The rich base of our sauce. I always use unsalted to control seasoning.
• 4 garlic cloves, minced – Fresh is non-negotiable here! The pre-minced stuff just won’t sing the same way.
• 1 cup heavy cream – This creates that dreamy, velvety texture we’re after.
• ½ cup grated parmesan – The salty, nutty backbone of the sauce. Freshly grated melts smoother.
• 1 tsp smoked paprika – My secret weapon for depth—it adds a whisper of warmth.
• Handful of fresh parsley, chopped – That pop of green makes everything feel restaurant-worthy.
• Juice of ½ lemon – A bright finish to balance the richness.

Let’s Make Some Magic

Step 1: The Sizzle
Pat your shrimp completely dry—this ensures a beautiful sear. Melt butter in a large skillet over medium-high heat until it’s just beginning to foam. That’s your cue to add the shrimp in a single layer (crowding steams them instead of searing). Cook for 1-2 minutes per side until they turn pink with golden edges, then transfer to a plate. They’ll finish cooking later—promise!

Step 2: The Aromatics
In that same buttery pan (now infused with shrimp goodness), add the minced garlic. Here’s my tip: stir constantly for just 30 seconds until fragrant. Garlic burns in a heartbeat, and we want golden, not bitter. The moment your kitchen smells like an Italian trattoria, you’re ready for the next step.

Step 3: The Creamy Embrace
Pour in the heavy cream, scraping up any browned bits from the pan—that’s flavor gold! Let it simmer gently for 2 minutes to thicken slightly before whisking in the parmesan. The sauce should coat the back of a spoon lovingly. Now’s the time to add that pinch of smoked paprika and a generous crack of black pepper.

Pro Tips for the Best Creamy Garlic Shrimp

Want to take your garlic shrimp to the next level? Here are some chef-approved tricks:

• Butter matters: Use European-style butter (like Kerrygold) for richer flavor
• Garlic timing: Add minced garlic just 30 seconds before the shrimp to prevent burning
• Don’t overcook: Shrimp cook in just 2-3 minutes per side – they’re done when opaque
• Cream alternatives: Half-and-half or coconut milk work beautifully for lighter versions

Delicious Variations to Try

This recipe is wonderfully adaptable:

• Spicy kick: Add ½ tsp red pepper flakes or a dash of hot sauce
• Herb garden: Stir in fresh parsley, basil, or dill at the end
• Lemon lovers: Zest a lemon into the sauce or add 1 tbsp juice
• Parmesan finish: Sprinkle ¼ cup grated parmesan for extra richness

What to Serve With Creamy Garlic Shrimp

This versatile dish pairs beautifully with:

• Al dente pasta or angel hair noodles
• Crusty bread for soaking up the sauce
• Steamed rice or cauliflower rice
• Simple green salad with lemon vinaigrette
• Roasted asparagus or green beans

Storage and Reheating Tips

Leftovers? Here’s how to enjoy them later:

• Refrigerate: Store in airtight container for up to 2 days
• Reheat gently: Warm in skillet over low heat with a splash of cream or broth
• Freezing note: Cream sauces may separate when frozen – best enjoyed fresh

Frequently Asked Questions

Can I use frozen shrimp?
Absolutely! Just thaw overnight in the fridge or place sealed bag in cold water for 30 minutes. Pat dry before cooking.

How do I know when shrimp are cooked?
Shrimp turn from translucent to opaque and form a loose “C” shape when done. They should feel firm but still springy.

Can I make this dairy-free?
Yes! Use olive oil instead of butter and coconut milk instead of cream. The flavor will be slightly different but still delicious.

What size shrimp works best?
Medium (31/35 count) or large (21/25 count) shrimp are ideal. Smaller shrimp cook too quickly, while jumbo may need extra time.

Final Thoughts

There’s something magical about how a few simple ingredients can come together to create such a luxurious dish. This creamy garlic shrimp has saved me on countless busy weeknights when I wanted something special without the fuss. I love how the plump shrimp soak up all that garlicky creaminess, and how the whole meal comes together faster than takeout. Whether you’re cooking for date night or just treating yourself after a long day, this recipe is like a warm hug in dinner form. I hope it becomes one of your go-to comfort dishes too!

Creamy Garlic Shrimp

• Author: Trusted Blog

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Description

A rich and flavorful dish featuring succulent shrimp in a creamy garlic sauce, perfect for a quick and elegant meal.

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Ingredients

Scale 1x2x3x

For the Crust:

• 1 lb large shrimp, peeled and deveined
• 3 cloves garlic, minced
• 1 tbsp olive oil
• 1 tbsp butter
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1 tsp paprika
• 1/2 tsp red pepper flakes
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese
• 2 tbsp fresh parsley, chopped

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Instructions

1. Prepare the Crust:

1. Heat olive oil and butter in a large skillet over medium heat.
2. Add minced garlic and sauté for 1 minute until fragrant.
3. Add shrimp and cook for 2-3 minutes per side until pink. Remove shrimp and set aside.
4. In the same skillet, pour in heavy cream and chicken broth. Stir in paprika, red pepper flakes, salt, and pepper.
5. Simmer for 5 minutes until the sauce thickens slightly.
6. Stir in Parmesan cheese until melted and smooth.
7. Return shrimp to the skillet and toss to coat in the sauce.
8. Garnish with fresh parsley before serving.

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Notes

You can customize the seasonings to taste.