Blog - Page 40 of 40 - Ahead of Thyme

Szechuan Chicken Lettuce Wraps with Spicy Mayo (Cactus Club Copycat)

One of my favourite restaurants here in Canada is Cactus Club Cafe. And I kid you not, I order their spicy chicken lettuce wraps every time that I go there. Whether it's to share with my friends as an appetizer or to devour as my main course. This dish is always on the bill. So, I was inspired to recreate this favourite at home. I was pretty impressed with my results and now I am sharing it with you. Brace yourselves and experience Szechuan chicken lettuce wraps with spicy mayo!

Spice it up and make copycat Szechuan chicken lettuce wraps with spicy mayo from the comfort of your own home with this easy to follow recipe. Plus, it is healthier than the original! | aheadofthyme.com

Szechuan cuisine originates from southwest China in the province of Sichuan. The cuisine is comprised of bold and spicy flavours and these lettuce wraps are no exception. Each bite is bursting with bold and spicy flavours. Although this dish isn't very spicy compared to traditional Szechuan dishes, which are immersed in cups of chilli peppers. But that being said, these chicken lettuce wraps still have a little kick to them. I wouldn't recommend these for the faint-hearted.

Just imagine, crispy chicken strips coated in Asian flavoured breadcrumbs, yes I am talking soy sauce, rice vinegar, and sesame oil. And it doesn't stop there. Toss the chicken in noodles, cilantro, green onions, sweet chilli sauce and sesame seeds. Wrap it all up in a piece of iceberg lettuce, dip it in homemade spicy mayo and crunch away.

How to Make Spicy Szechuan Chicken Lettuce Wraps

To make these lettuce wraps, here's exactly what you will need to do:

Prepare the panko breadcrumb mixture. Heat sesame oil over medium heat. Add panko breadcrumbs and cook until they start to brown. Remove from heat and mix in soy sauce, rice wine vinegar, salt and pepper. Toss to combine.
Prepare the chicken. Fully coat each piece of chicken with flour, then dip into an egg and mayonnaise mixture, and lastly into the panko breadcrumb mixture. Place onto a lined cooking tray and bake for 20-25 minutes, until golden brown.
Prepare lettuce wrap filling. Place chicken into a large bowl and add chow mein noodles, green onions, cilantro, peanuts, and sweet chili sauce. Toss to coat.
Serve. Transfer mixture into serving dish and sprinkle sesame seeds on top and add some lime wedges. Serve with a head of iceberg lettuce, cut in half through the stem.
Prepare spicy mayo. In a small bowl, mix mayonnaise, hot sauce, and lime juice together.
Eat. Scoop a couple spoonfuls of the chicken mixture into a piece of iceberg lettuce, drizzle some spicy mayo on top, wrap it like a taco, and crunch away. Life does not get better than that.

And guess what? Our version is healthier because the chicken is baked and not deep-fried in a bucket of oil! Finally, a dish that you won't feel guilty about! You're welcome 🙂

Ginger and Scallion Dungeness Crab

When your husband takes on a new fishing and crab catching hobby, new seafood dishes are born in your house. We are lucky here in Vancouver for the abundance of Dungeness crabs in our waters. Yesterday my hubby came home with 3 crabs! He went straight to work in the kitchen and created this ginger and scallion Dungeness crab dish. Umm... yum!

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Smoked Salmon and Cream Cheese Cracker Bites

Do you know what the easiest bites to make are? I do. It's called smoked salmon and cream cheese cracker bites. It takes literally 10 minutes to make and about 5 minutes to eat! I probably eat about a dozen of them while I am making them. I mean.. come on! Cream cheese spread over a thin crunchy cracker topped with refreshing cucumber, smoked salmon and spicy arugula. How can you not?

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Tomato and Mozzarella Tart

Looking for the perfect appetizer or light lunch? Look no further! Pair beautiful ripe tomatoes, decadent fresh mozzarella and jammy red onions together with a scatter of basil leaves and a pomegranate molasses drizzle to create what is known in simpler terms as a tomato and mozzarella tart.

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Grilled Spicy Cumin Lamb Skewers

I love everything about summer. The weather, the patios, the outdoor activities and last, but certainly not least, the barbecues! Last weekend, my hubby and I went to the local Asian night market here in Vancouver. The night market has grown into a huge event full of hundreds of vendors. If you want any type of Asian street food, it is there. We have probably tried almost every single vendor! But each year, our go-to favourites are the barbecue skewers. My husband claimed he could make them better so I put him to the challenge. And boy did he do well. He made a batch of mouthwatering, juicy, grilled spicy cumin lamb skewers.

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Chicken and Shrimp Dumplings

Soo this just happened. I made dim sum in my own home and scored some major wifey points. And I didn't make just any dim sum, I am talking juicy, flavourful chicken and shrimp dumplings filled with garlic chives, ginger, garlic, and a hint of sesame oil and soy sauce. My mouth drools just writing about it.

Dumplings are so easy to make. The mixture is easy and the cooking process is easy. What is time-consuming is the folding. It takes me at least an hour to fold this many dumplings. I make a big batch so that I can freeze them and use as desired.

Save for a super easy weeknight dinner? Check! ✓

However, if you just don't have the patience to fold 80 dumplings, simply get a family member to help you or just cut the recipe in half.

How to Cook Dumplings

There are three main ways to cook these dumplings: pan-fried, steamed and boiled.

Pan-Fry: In a large skillet, heat vegetable oil over medium heat. Add dumplings and cook 2-3 minutes until bottom is crisp and golden. Add water (enough to cover the dumplings halfway up), cover, and steam the dumplings for about 5 minutes until the liquid is absorbed.
Steam: In a pot, bring water to boil . Place dumplings in steamer on top and steam for 15 to 20 minutes until tender.
Boil: Fill a large pot with ⅔ water and bring to a boil. Add dumplings and cook until they float and continue to cook for 2-3 minutes.

Slow Cooker Moroccan Lamb Stew

5 words. Slow cooker Moroccan lamb stew. Juicy pieces of lamb slow-cooked to tender, melt-in-your-mouth perfection, combined with a handful of spices, potatoes and chickpeas.

Just take a minute to take that all in.

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Four Quick and Easy RITZ Cracker Recipes

Thank you RITZ Crackers for sponsoring this post. Be sure to check out RITZ Crackers, the delicious cracker for all your entertaining needs, at an Albertsons Companies store near you.

It is finally starting to feel like spring around here. Days are getting longer, birds are chirping, sun is shining... and to top it off, I am finally back home for good after completing a 6-month work contract in a town 2 hours away. Meaning, I can see my hubby all week long (not just on weekends) and I can start hosting some get-togethers at our place. And what takes the stress out of planning and hosting the perfect party? Four quick and easy RITZ Crackers recipes.

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Persian Rice Cookies with Poppy Seeds (Nan-e Berenji)

Nan-e Berenji, or Persian rice cookies with poppy seeds, are one of the most traditional cookies in the Persian culture. I always looked forward to eating these cookies, along with some of my other favourite baked goodies, every Persian New Year (Norouz). So with Persian New Year approaching next week, I think it's about time I whip up a batch of these in my own home.

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Persian Chickpea Cookies with Pistachio (Nan-e Nokhodchi)

Persian new year (Norouz) is fast approaching. One of the biggest Norouz traditions is baking delicious sweets. The cardamom, rose water, and nutty aromas that are filling my kitchen right now is basically my idea of heaven. Over the next few weeks I will be in a baking frenzy and will essentially be running what will look like an Iranian bakery, right out of my kitchen. First up on the menu: nan-e nokhodchi aka. Persian chickpea cookies with pistachio.

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One Pot Spanish Chicken and Rice

If you know anything about me, you know that I am a sucker for quick and easy weeknight meals. As a full-time working woman, these type of meals are a life-saver. But luckily, quick and easy does not have to mean bland and boring. One pot Spanish chicken and rice is packed with flavour, real ingredients and is full of vibrant colours that will make your heart sing.

Spanish chicken and rice is quick because it only takes about 30 minutes to cook. It's easy because everything cooks in one single pot or skillet. That's right... this is a no fuss, no clean up dinner. From cutting board to pot to plate.

Ingredients in Spanish Chicken and Rice

To make the perfect weeknight meal, you will need to gather the following ingredients:

olive oil
chicken thighs - boneless and skinless, cut into 1-2 inch pieces
rice - long grain white rice
vegetables - onion, garlic, red bell pepper
tomato sauce
chicken stock
seasoning - paprika, saffron, salt and pepper
green olives - stuffed with pimento
cilantro
lemon wedges - optional for serving

How to Make One Pot Spanish Chicken and Rice

Essentially, you cook your ingredients, one by one, in a skillet. Then, once all your ingredients have been added and tossed together in the skillet, you simply cover and let it cook on its own for 25 minutes. You don't have to monitor a thing. You don't even have to use this time to prepare side dishes because this dish, my friend, is an all-round wholesome and balanced meal. It's got your protein, it's got your grains, its got your veggies.

Let me break down the easy steps for you.

Start cooking the chicken. Heat oil in a large non-stick skillet. Add chicken and season with salt and pepper. Cook for about 5-6 minutes until chicken begins to slightly brown.
Add vegetables. Add onion, red pepper and garlic and cook for a few minutes until start to soften.
Add rice. Stir in rice and cook for a couple minutes.
Add seasoning. Mix in the paprika and cook for one minute. Add chicken stock and tomato sauce and bring to a boil. Turn down the heat, add the saffron, cover and cook for 25 minutes until rice is fully cooked.
Serve. Add salt and pepper to taste. Toss in olives and cilantro, and serve with a lemon wedge.

So basically while you wait for your chicken and rice to cook, the only thing that will be happening in your home is you sitting down, kicking your feet up while your mouth starts salivating from the amazing aromas that will be filling up your kitchen. Trust me on this one. So good.

Spanish Rice with Chorizo

You can also change things up and add some chorizo sausage to this dish. To do so, add 4 ounces of skinned and sliced chorizo to the pan once the chicken has been cooking for 2-3 minutes. Then cook the two together for another 2-3 minutes and follow the rest of the steps as set out in the recipe.

More Rice Recipes

Tried this recipe?

I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.

Creamy Chicken, Broccoli and Quinoa Casserole

You guessed it... another easy chicken weeknight meal. That's what happens when you buy a pack of chicken breasts from Costco. And right now, when it is so cold outside and literally on the verge of snow, nothing sounds more prefect that a bowl of creamy comfort food. So what happens when you have lots of chicken and craving comfort food? Creamy chicken, broccoli and quinoa casserole. Or in other words, the best casserole ever.

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Skillet Chicken with Lemon Garlic Sauce

Winner winner chicken dinner. Delicious, creamy skillet chicken with lemon garlic sauce is a one-skillet meal that is ready in just 30 minutes. It's garicky, saucy, creamy, and packed with so much flavour. Yup, that sounds like a winner to me. It is the perfect weeknight meal. The only downside: there will be no leftovers.⁠

What makes this chicken turn out perfect every time? Well, there are many reasons:

the flavour is incredible - this tender chicken is coated in to-die-for, lemon garlic sauce. This sauce is goes with everything. I pour it over vegetables and other side dishes. Just picture this: rice soaked in lemon garlic sauce... umm YUM. I usually double the sauce so that I have extra for that very reason!
the technique is on point -- first you pan-fry the chicken, then make the sauce, combine the two, and place the skillet into the oven. This technique yields irresistible, juicy and perfect skillet chicken... every. single. time.
cooking in a cast-iron skillet -- this makes all the difference because you can easily just take your skillet off the stove and pop it in the oven.

Ingredients in Skillet Chicken with Lemon Garlic Sauce

chicken breasts - boneless and skinless, sliced horizontally because more surface area = more flavour.
salt and pepper
olive oil
shallot - finely diced.
chicken broth - for extra flavour.
light cream - you can't have creamy sauce without some cream. This can also be substituted with half and half cream.
butter
garlic - lots of garlic please! Four heaping cloves to be exact.
red pepper powder - this gives the sauce a little spicy kick. If you can't handle the heat, leave it out.
lemon juice
Italian parsley

How to Make the Perfect Skillet Chicken with Lemon Garlic Sauce

Precook the chicken. Season chicken with salt and pepper. Heat oil in a large cast-iron skillet over medium heat. Add chicken and cook for 3-4 minutes on each side until golden. Remove chicken and set aside.
Cook the rest of the ingredients. Add the shallots to the skillet. Sauté until soft and translucent. Stir in the chicken broth, cream, butter, garlic and red pepper powder. Bring sauce to a simmer, and simmer for 12-15 minutes until sauce thickens.
Add chicken. Remove skillet from the stovetop. Stir in the lemon juice and Italian parsley. Add in chicken and toss to coat with sauce.
Bake. Transfer skillet to a preheated 400 F oven and cook for 6-8 minutes until chicken is done. Remove from oven and let cool for 5 minutes before serving.

Tips for Making Skillet Chicken

Use a cast-iron skillet. A cast-iron skillet is necessary to make this chicken because you can easily transfer it directly from the stovetop to the oven.

Pecan Pie in a Mug

I love the holidays for many reasons but especially because of the pie. And anyone who knows me knows that I have had a relationship with pecan pie my entire life. The sad truth, is that I basically only eat it if I am a dinner party because when it is just my hubby and I at home, a whole pie just seems too big for us to finish. Well, not anymore. Ever since I got my hands on Corningware Meal Mugs, my prayers have basically been answered. I have been using these mugs to create small single serving dishes and yes, one of those dishes is pecan pie in a mug.

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Baked Tuna “Crab” Cakes

It’s lunch prep time again and I am bored with my usual go-to salads. I decided to change it up this week and make some baked tuna “crab” cakes. The reason I put “crab” in quotations is because these are 100% tuna cakes that taste just as good as crab cakes and are sooo much cheaper! Plus, with Raincoast Trading canned tuna, you have the option of using different flavours! I would normally make this with their no salt Albacore Tuna (that is right, they have a no salt option for low sodium diets!). But today I tried my recipe using their smoked Albacore Tuna. Best decision ever! The smoked flavour takes these tuna cakes to a whole ‘nother level!!

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Fish Tacos with Lime Crema

Tacos are one of my favourite Mexican dishes, and my favourite taco of all time is the fish taco. There is something incredible that happens when cabbage, sour cream, lime and cilantro come together with seasoned, tender and flaky white fish filets that creates a mouthful of tangy and exquisite flavour. Everyone needs to experience these flavourful and easy fish tacos with lime crema and cabbage slaw. You won't regret it.

This fresh, delicious, and baked (not fried) version of fish tacos is my go-to summer recipe. They are perfect for lunch, dinner, as a snack, on game day... basically for any time of day or any occasion. They are my go-to not only because they taste amazing but also because they take only 25 minutes to come together. Yup, 25 minutes, and that includes time for marinating the fish. So so easy!

Ingredients in Fish Tacos with Lime Crema

This recipe is quite versatile and you can use ingredients that you have on hand that are consistent with the flavour profile in this recipe.

white fish - any white flaky fish will do, such as cod, snapper, halibut, tilapia, or sole. I used cod filets but you can use any white fish. You want a filet that is thick enough to hold its shape and won't fall apart easily. You could also make this with shrimp.
marinade for the fish - made with a combination of oil, lime juice, cumin, paprika, coriander, red pepper powder, garlic powder, salt and pepper. The red pepper powder does add a little kick. Adjust it to your preferences. Less if you want the fish super mild, or more if you want them spicy.
lime crema - made with a combination of sour cream, mayonnaise, lime juice, lime zest and salt.
slaw - made with a combination of shredded cabbage, cilantro, green onions, and garlic. For the cabbage, you can use regular cabbage or purple cabbage. I used both.
soft taco tortillas - either corn tortillas or wheat tortillas work. If you want to keep the dish gluten-free, then use corn tortillas.
toppings - I topped these tacos with avocado. Feel free to use whatever toppings you prefer. Some of my other favourites include salsa, guacamole, mangos, and pineapple salsa.

How to Make the Best Fish Tacos with Lime Crema

There are three parts to this recipe: the fish, the slaw and the crema. One cannot exist without the other. Each part complements the other to a T.

Marinate the fish: In a small bowl, combine vegetable oil, lime juice, cumin, paprika, coriander, red pepper powder, garlic powder, salt and pepper. Dip the fish into the bowl and flip it over to fully and evenly coat with the marinade. Place the fish onto a lined baking tray and let it marinate in the refrigerator for 15 minutes.
Cook the fish: Preheat oven to 425°F. Bake for 9-10 minutes until the fish is flaky when tested with a fork. Transfer the fish into a plate and break into smaller pieces using a fork. (I also provide instructions for cooking the fish in a frying pan or on the grill in my tips section below).
Make the lime crema: In a small bowl, whisk together the sour cream, mayonnaise, lime juice, lime zest, and salt.
Make the slaw: In a large bowl, combine cabbage, cilantro, green onion, and garlic.
Heat the tortillas. Heat the soft tortillas according to the package instructions, or heat in an ungreased skillet over medium heat for 30 seconds per side. You can also heat it directly on a gas burner for a few seconds to get char marks on the edges.
Assemble the tacos: Divide the fish evenly into each taco, top each taco with ¼ cup of slaw and sliced avocados (optional). Pour 1 tablespoon of crema on top.

FAQ and Tips for Making the Best Fish Tacos

Are these tacos spicy? The red pepper powder does add a little kick. Adjust it to your preferences. Less if you want the fish super mild, or more if you want them spicy.
Can I use frozen fish? Using fresh fish yields the best results, as the seasoning sticks on nicely. You can use frozen fish but will need to increase the bake time to 15-20 minutes, depending on the thickness of fish. Check on it at 15 minutes to see if it is done.
How do I pan-fry the fish instead? Lightly oil a large skillet and heat over medium heat. Cook the marinated fish for about 3-4 minutes per side until cooked through.
Can I grill the fish instead? Absolutely. Just grill each side for about 3 minutes.
Can I make this in the air fryer? Yes, place the marinated fish fillets into the air fryer and cook at 375 F for 15-18 minutes, depending on the size of the fish.
Are these gluten-free? Yes, if you are using corn tortillas.

How to Serve Fish Tacos

You can serve these fish tacos on their own or with:

a side of homemade Guacamole, Pico de Gallo Salsa, Mango Salsa, and/or sour cream for dipping.
Shrimp Taco Salad
Mexican Street Corn
Creamy Mexican Corn Soup
Chicken Enchiladas

More Taco Recipes

Tried this recipe?

This post was first published in August 2016. It has been completely updated in May 2020 with new photos, written content including helpful tips, and the recipe has been organized more clearly. Here is an original photograph for comparison.

Easy Fish Tacos with Lime Crema: When lime and cilantro come together with fish, a mouthful of exquisite flavour is born. Try these easy fish tacos with lime crema and see for yourself! | aheadofthyme.com

Creamy Nutella Buttercream Frosting

It's my first year wedding anniversary! So in keeping with the theme, I am sharing a bit of a throwback recipe from my bridal shower last year. I was so lucky to have my talented sister organize the entire party, make me a delicious and stunning 3-layer, naked vanilla bean cake with Nutella buttercream frosting and photograph the entire event! Triple threat much? Check out her awesome photography work here: Leili Heidema Photography. The cake was such a big hit at the party that I just had to share her recipe and photos with all of you. Besides, anniversaries are all about reminiscing 🙂

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Almond-Crusted Halibut with Lemon Garlic Butter

I love Spring. I love the light and airy recipes that come along with spring. I love the seasonal vegetables and the freshly-caught wild halibut that start appearing at my local grocery store. Today, I picked up a couple of those fresh halibut fillets to prepare an almond-crusted halibut with lemon garlic butter.

First things first. Don't be fooled by it's professional and aesthetic appearance. This fish is easy to make. Which is why I obviously chose to make it on a good old Wednesday. But in hindsight, I should have saved this to make on the weekend when I have guests over because it would literally blow them away. Plus, I would spend way less time in the kitchen. Halibut only takes a record-breaking 10 minutes to cook.

So the halibut takes 10 minutes to cook, but what about the prep? Well, the only prep involved is the making of the butter and the almond topping. These 2 ingredients are crucial to this recipe.

Lemon Garlic Butter

The lemon garlic butter brings so much flavour and life to the halibut. And guess what? It only takes about 5 minutes to make. I make it in the time that I am waiting for my oven to preheat. I suggest making an even larger batch of this stuff because this lemon garlic butter is versatile. It can be spread over all your favourite meats and/or served alongside them this entire summer barbecue season. Try it with steak, lamb chops, salmon or chicken breast.

So go ahead, double or triple this part of the recipe and store the extra butter in your fridge for another day.

Almond Topping

The almond topping is the icing on cake. It keeps the fish juicy and moist inside and seals in the delicious buttery, lemony and garlicky juices that are seeping out.

All this talk means one thing: almond-crusted halibut with lemon garlic butter will be appearing on my dinner table regularly this season.

How to Make the Best Almond-Crusted Halibut

The Secret to Making the Best Halibut

This part is so important that it gets a heading all on its own. The 10-minute cooking time is the secret to producing the best and flakiest halibut. Do not overcook. Halibut can dry out very quickly! It is only tasty when it is flaky and just cooked through. Once overcooked, you can kiss it good-bye because at that point it basically becomes inedible.

So head over to your local grocery store or fish market and pick up some halibut! Make this in your own home and be amazed with your skills. I served this alongside some quick and easy sauteed asparagus and creamy garlic mashed cauliflower.

Once cooked, it can last for up to 2 days in the fridge.

Tip: if you have an extra thick halibut filet, you may need to adjust the cooking time a few minutes longer.

Chipotle Chicken Burrito Bowls with Lime Cilantro Rice

It's the first of May and that means one thing people... helloooo Cinco de Mayo week! For me, Cinco de Mayo is all about the food. So what better way to kick of the week than with chipotle chicken burrito bowls with cilantro rice? I'm talking oven-baked, tender, chipotle chicken breasts served over a bowl of lime cilantro rice, sautéed bell peppers, corn, black beans and a side of guacamole. These burrito bowls are healthy, low in fat and low in sugar. There really is no better way to kick off the week.

It's time for a fiesta with chipotle chicken burrito bowls served with lime cilantro rice, sautéed bell peppers, corn, black beans and guacamole. | aheadofthyme.com

Ingredients in Chipotle Chicken Burrito Bowls

chicken breasts - skinless and boneless
seasoning for the chipotle chicken - olive oil, garlic, honey, ground cumin, chipotle chiles, and salt.
long grain white rice
flavour for the cilantro lime rice - lime juice, vegetable oil, salt, fresh cilantro
vegetable oil
bell peppers
onion
corn - I used frozen, but you can also substitute with fresh or canned.
black beans - I used canned beans, but you can also cook dried black beans. Note that you will need to soak dry beans for at least 8 hours or overnight before cooking.
guacamole - I used my homemade guacamole.

How to Make the Perfect Burrito Bowls

There are 3 key components in the perfect burrito bowls: chicken, rice and toppings. The secret to getting this meal prepared quickly, in 30 minutes, while nothing gets cold while you are waiting for the other ingredients to cook, is to coordinate the prep and cooking of every component, so that they all come together at the exact same time. Note that the 30 minute cook time does not take into account the the 2 hour time required to marinate the chicken. This has to be done in advance.

Here is what you need to do to make these burrito bowls:

Make the chipotle chicken. In a blender, puree together the olive oil, garlic, honey, cumin, chipotle chiles and salt until smooth. Place chicken breasts in a ziplock bag and pour the marinade inside. Seal the bag and let marinate for 2 hours in the refrigerator. Then, bake chicken for 20-25 minutes in a preheated 450 F oven.
Make the cilantro lime rice. In a medium sized pot, wash the rice thoroughly and drain. Stir in water, lime juice, vegetable oil and salt to the pot. Bring to a boil, and once the rice has absorbed the water, turn the heat down to low and cover. Simmer for 20 minutes until rice is soft. Mix in the cilantro and serve.
Sauté the onions and bell peppers. Heat oil in a large frying pan. Sauté the onions and bell peppers for 3-4 minutes until slightly tender.
Cook the corn. In a small pot, add the corn and water. Heat over medium high for 5 minutes. Once cooked, drain in a colander.
Prepare black beans. Drain and wash the canned black beans. Heat over medium high for 5 minutes until warm.
Make guacamole. see recipe link.
Assemble the burrito bowls. Place an equal portion of rice into the bottom of each bowl. Decorate the border with corn, black beans, and sautéed onions and bell peppers. Slice the chicken and place it in the centre of each bowl. Top off with a scoop of guacamole.

More Mexican-Inspired Recipes

Easy Coconut Rice

Easy coconut rice is light, fluffy, delicious, and flavorful. It's quick and easy to make restaurant quality coconut rice at home with just a handful of ingredients in under 30 minutes!

It's our go-to side dish that pairs well across so many different cuisines including Thai entrees, South Asian curries, tropical dishes, and more. This rich coconut milk rice is loaded with natural coconut flavors and is a favorite amongst our readers with over 52 five-star reviews!

Why You'll Love Coconut Rice

It's a classic across many cuisines. Coconut flavours are the prevalent ingredient in almost every Thai, South Asian, or tropical entree. You rarely come across an entree that doesn't call for a can of coconut milk or cream. And almost every Thai dish (for example) is served with a bowl of long-grained Jasmine rice. But sometimes plain Jasmine rice is just not enough. Once you try easy coconut rice recipe, you will see how quickly it will turn into the option of choice.
It is quick and easy to make. One of the best things about this recipe is that super simple and easy to make with just 5 pantry staple ingredients (one of which is water!) in under 30 minutes. So you will likely already have these ingredients at home.
The best coconut flavor. This coconut rice has the best coconut flavor that you can taste in every bite, but it is not overpowering. So if you are like me and don't typically like strong coconut flavor (you know, the one found in coconut water or shredded coconut), then you will love this recipe. Coconut milk adds the right amount of subtle flavour and amazing creaminess.
It smells so good. If you aren't already excited about this dish, wait until you start to smell that amazing, aromatic coconut scent emanating from your pot of rice! You will want to scoop out a spoonful of this stuff and try it right there, uncooked and all. Trust me on this one - I've been there.

Ingredient Notes

To make easy coconut rice, you will need the following ingredients (full measurements in recipe card below):

jasmine rice - jasmine rice is the most traditional rice to use in coconut rice and adds the best flavor. You can easily substitute it with other types of white rice that you have on hand especially long grain rice such as Basmati rice. Note that the texture could be slightly different, but the taste will be on point.
coconut milk - I used one can of full-fat coconut milk. You can substitute it with a can of light coconut milk instead, but note the rice will not be as rich (but still delicious!).
sugar - a pinch of sugar helps to balance out the flavor of the coconut milk. You can add more or less to taste.
salt

You will also need measuring cups and spoons and a medium saucepan.

How to Customize

You can also add some toppings or garnishes to the rice once it has been cooked or toss them in. Some of my favorites to add are:

chopped fresh cilantro
diced pineapple
diced mango
sliced bell peppers (sauté them first)
diced avocado

Ingredients used to make coconut rice. | aheadofthyme.com

How to Cook Coconut Rice

Cooking coconut milk rice is really not any different from cooking any other rice side dish (such as Steamed Rice). The only difference is the addition of coconut milk and a pinch of sugar.

Rinse the rice. Rinse the rice in several changes of cold water until the water runs clear. Drain any excess water in a large fine-mesh sieve and place the rice into the cooking pot.
Add ingredients. Add coconut milk, water, salt, and sugar.
Boil. Bring the mixture to a boil over high heat.
Turn down heat and cover. Once it starts to boil, turn the heat down to low and cook covered for 20 minutes.
Uncover. Uncover and continue to cook for 5 minutes.
Serve. Fluff and serve with some chopped cilantro on top (optional).

How to Make Coconut Rice in the Rice Cooker

If making this recipe in the rice cooker, you will need to use ½ cup less water. Rinse the rice as directed in the recipe. Then, add all of the ingredients into the rice cooker and give them a quick stir. Set the rice cooker to cook on the white rice setting. Once done, keep the rice cooker sealed and let the rice steam for another 5-10 minutes. Then, open the lid, fluff it with a fork, and serve.

How to Serve Coconut Rice

Easy coconut rice is the perfect rice dish to compliment a variety of different cuisines such as Thai, South Asian, Caribbean, and Hawaiian (or any tropical cuisine). But just because it can be paired so well with these cuisines, do not be fooled! This side dish can be paired with any type of cuisine at all that needs a little coconut flair.

Serve it hot and pour a curry on top (or any meat or vegetable dish) and enjoy!

What does Coconut Rice pair well with?

FAQ and Recipe Tips

Do you need to rinse the rice? Rinsing the rice cleans removes the starch so that the rice does not stick together and be gummy, it also removes any debris and some of the chemicals used in milling the rice (such as arsenic). But it's a personal preference, if you are looking for a stickier rice like sushi rice or risotto, then you may want to skip the rinsing to keep the starch.
Can I just add coconut milk (no water)? Unfortunately no, the rice needs some water to help it absorb the coconut milk as it is too thick.
How to store: Allow the coconut rice to cool to room temperature first, then transfer to an airtight container and store in the refrigerator for 4 to 5 days.
How to freeze: Once the rice has cooled to room temperature, transfer it to an airtight container or freezer bag (squeezing out as much air as possible). You can freeze coconut rice for up to 3 months. When ready to eat, allow the rice to thaw overnight in the refrigerator before reheating.
How to reheat: You can reheat the rice on the stove over medium heat, stirring until warmed through. You may need to add a splash of water. You can also reheat it in the microwave for about 1 minute until warmed through.

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Roasted Lemon Garlic Shrimp and Asparagus

So you may have guessed that I recently bought a lot of asparagus and have been coming up with different ways to make it: creamless cream of asparagus soup, quick and easy sautéed asparagus... you get the gist. But my large bag of asparagus from Costco has dwindled down to its last, bunch-size batch. I looked in my fridge for some inspiration and noticed the near-expiration shrimp that I needed to make. So, this light and vibrant, roasted lemon garlic shrimp and asparagus was created.

My moto this spring is to stop eating like it's still winter! It is time to lighten up my diet and bring on the spring dishes! And this dish is perfect for the spring and upcoming summer season because it's pretty much on the top of the list for lightening up a diet. It is low-carb, low-fat, dairy-free, gluten-free, paleo and basically every other healthy word comes to mind. [Read more...]

Quinoa, Cauliflower and Chickpea Vegetarian Meatballs with Tahini Sauce

Looking for a new recipe for Meatless Monday? Look no further, today I am sharing delicious quinoa, cauliflower and chickpea vegetarian meatballs with tahini sauce. I have to admit that I cannot say that without my mouth watering a little bit...

From what appears to be a long list of ingredients, this recipe is quite simple and requires only a few main ingredients along with an assortment of spices and herbs. You will need: cooked quinoa, cauliflower, canned chickpeas, breadcrumbs, eggs and a handful of spices and herbs. You will first need to cook the cauliflower. But keep in mind that this recipe calls for cooked quinoa and if you don't have any cooked on hand, no need to panic. I have laid out the basic steps on how to easily make quinoa, below.

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Chinese Fried Rice with Shrimp

There are a few dishes that we make in our home that fall under my husband's department and Chinese fried rice with shrimp is one of them. If he even sees me making it, he will take over. My theory is that because it turns out so good, I think he wants the credit for it. And I gladly allow him to take over because that means I get to stretch my legs out and relax!

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Baked Crispy Chicken Strips

As a teenager, my favourite thing to order off of any menu was the classic chicken tenders and fries. It didn't matter which restaurant I was at, I wanted to try those juicy strips. My friends would make so much fun of me, as they could always guess what my order would be. Now fast forward 15 years later, and here I am making my very own baked crispy chicken strips.

It is just so much more rewarding making homemade versions of your favourite recipes. And to top it off, making them healthier. Now that feeling is in a category of its own! Since the majority of restaurant-ordered chicken strips are deep fried, the fact that this version is baked makes it a zillion times healthier for you.

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Homemade Veggie Burger with Lima Beans

So...remember those Easy Lima Beans that I cooked up last week? Well, I made a big batch and I had lots of leftovers. I decided to do something creative with what was left. So what did I decide to do? Homemade veggie burger with lima beans. Let me pause a minute while you take that in.

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Easy Lima Beans

Let's talk about lima beans. The first time I tried them, I was about 12 years old, at a friend's house and I hated them. They were boring and bland. So one day, when my mom randomly made them, I was quite hesitant to eat it. But, I succumbed to the pressure and tried these beans once again. I was pleasantly surprised. Lima beans can actually be tasty and full of flavour!

Health Benefits of Lima Beans

If you don't normally eat these beans, or have never tried them, I don't know what you are waiting for! Lima beans are packed with protein and a wide array vitamins and minerals. They are particularly a good source of copper, manganese, folate, iron and cholesterol-lowering fiber.

They also provide numerous health benefits including:

promoting heart health,
producing energy, and
stabilizing blood sugar levels.

Plus, they are readily available in your local grocery store. So no excuses! You can find them dried, canned or frozen. This recipe uses dried lima beans, since it is the only type that I have tried to make so far.

Lima beans don't have to be boring and bland. Bring them to life by making them tasty and full of flavour with this easy to follow recipe | aheadofthyme.com

How to Prepare Dry Lima Beans for Cooking

To prepare the lima beans for cooking, you will need to do the following:

pick them over to remove any small stones or debris that may be hiding in your beans.
pre soak the beans for at least 8 hours or overnight. This will help the beans cook faster, and remove some of the gassiness from the beans.

How to Cook Lima Beans

So what is the secret to make them tasty? There really is no secret at all. There's no complicated way to cook them, nor is there a rare, secret ingredient. In fact, all it takes is a few basic ingredients to bring these beans to life: onions, garlic, turmeric, italian seasoning blend (which consists mainly of basil, oregano, rosemary, and thyme), salt and pepper. Yup, that is ALL!

The key is that once everything has cooked in the saucepan, turn off the heat and set it aside (still covered) for at least 20 minutes. This is crucial! It enables the flavours from this combination of ingredients to really settle into the sauce to create the flavourful creaminess and richness that is so apparent in this dish. That's right, the creamy texture comes from the beans, not from any dairy. This dish is completely 100% vegan!

You can even create a more substantive dish by adding other hearty vegetables. Both carrots and potatoes taste incredible in this dish, hence why I added the carrots (which are optional). Adding corn or sweet potatoes will also result in a great stew. Experiment a little and see what works for you! 🙂

Serve hot or, once ready to serve, simply reheat the beans on the stove. Give them a taste and add more salt, pepper or italian seasoning as required. I love to keep this meal gluten-free and vegan by serving over a warm plate of Basmati rice. If you are not on a strict diet, you can also serve this with a dinner roll or homemade biscuit.

How to Store Cooked Lima Beans

If you realize that you have made too big of a batch, no need to panic! This recipe makes excellent leftovers! I personally think they taste even better the next day. They also freeze very well. So well, that I usually double this recipe just to freeze the rest. It makes my life so much easier on a weekday when I am super tired and do not feel like cooking! I just take one of these out in the morning and it is thawed out by the time I get home. I only need to reheat and possibly add more salt or seasoning.

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How to Use Leftover Lima Beans

A great way to use any leftovers is in a Homemade Veggie Burger with Lima Beans. So delicious and flavourful.

Homemade Veggie Burger with Lima Beans: You don't need to be vegetarian to enjoy a protein-packed, juicy and flavourful homemade veggie burger with lima beans. | aheadofthyme.com

Thai Red Curry Mussels

I am not a big shellfish person but mussels are my one exception. I love them in tomato sauce. I love them in a coconut curry sauce. The list goes on and on. Thai. Red. Curry. Mussels. This really doesn't need an explanation. It trumps my list of ways to cook mussels. And don't get me started on the thai red curry sauce. It is the best part of this recipe. Soak up some french bread in that? Yes, please!

Mussels are normally considered an appetizer and they look pretty impressive at a dinner party. But, in my household, we don't care about food classifications. We eat this stuff as our main course. I mean, why not? It's quick, it's easy and it's filling! The only part of this that might slow you down is the prep. It takes a while to scrub and debeard the mussels, one by one. [Read more...]

Game Day Buffalo Hot Wings

Last Sunday was tough for us. The Patriots lost the Conference Championships and their chance to play at the Super Bowl next week. What eased the pain was that at least my appetizer game was on point with these spicy and hot game day buffalo hot wings. They will make a perfect and necessary part of your Super Bowl party next weekend!

These wings taste just like restaurant wings without the hefty $10 price tag for 1 pound of wings. The only difference is that they are baked rather than deep-fried. Yet, they are just as crispy. In my eyes that is a bonus because that means these are healthier!

The challenge with making your own wings is knowing how to prepare them. When you buy wings in the store, they may not be conveniently separated for you into wingettes and drumettes. Rather, you get a mass consisting of the two connected together at a joint and with an additional appendage attached to the other side of the wing called the tip. Using a knife or kitchen shears, you will need to cut off the tip and discard it. Then, cut the wing at the joint to separate the wingette portion from the drumette.

Once the chicken wings have been separated, the rest is easy. You don't need to marinate the wings or do anything really. Just wash and pat them dry and line them up on a foiled pan. You don't even need to season the wings with salt or pepper because it will get all it's flavour from the hot sauce mixture. So, just place your tray in the oven and let the wings bake until they reach a crispy goodness. If you are like me and like a little charring and burnt edges, then use your broiler to bake these instead. Turn the broiler to high and bake the wings on the top rack. Broil for only 20 minutes, flipping at the 10 minute mark.

While your wings are baking, prepare the hot sauce mixture. This really only consists of melted butter, hot sauce and a pinch of salt. My favourite hot sauce to use for buffalo wings is Frank's RedHot Original Hot Sauce. It is spicy yet manageable. Once the wings are baked, toss them in this mixture and serve with a side of blue cheese dressing and celery sticks. If you don't like blue cheese dressing, use ranch instead.

Looking for more game day appetizers?

Check out my roundup: 60 Easy Super Bowl Appetizers.

Persian Style Lamb Chops (Lamb Shashlik)

I have noticed a lot of searches on the blog for Persian recipes so today we are taking it back to the roots! Lamb shashlik is my husband's favourite Persian dish and I can definitely see why. It's a Persian style lamb chops dish that is juicy, tender and bursting with flavour. It may become your new favourite as well! Not to boast or anything, but he even says that it tastes better than when we order it at the restaurant. Not that he is biased or anything… hehe 😉

Lamb shashlik is a quick and easy way to prepare lamb chops. It takes less than 20 minutes to get the perfect medium/rare to medium lamb chop. Of course, if you prefer your meat to be well-done, you just need to adjust the cooking time. Or alternatively, if you prefer a solid medium-rare, lower the cooking time by a few minutes. This may become your new favourite way to make lamb chops!

What gives this that decadent Persian/Middle Eastern taste is the marinade. We love yogurt. We douse it on just about anything. We even dilute it with water, add salt and drink it. So, naturally, we marinade our meat in a yogurt mixture. This mixture also contains lemon, garlic, onions and saffron. I personally don’t like chunks of onion stuck on my meat when I cook it and that is why I choose to put the marinade through the food processor before I use it. But if you don’t mind, then just chop up the onions and garlic more finely and you are good to go.

Although this dish is quick and easy to make, you have to prepare ahead of thyme time to ensure your lamb is fully marinated and has soaked up all that yummy flavor. I would recommend 1-2 hours in the fridge. If you don’t have time to wait for the lamb to marinate, then do it the night before!

Once marinated and all ready to cook, leave the lamb out for about 15 minutes at room temperature. Traditionally, lamb shashlik is skewered and prepared on a barbeque grill, but considering the fact that is it January… the middle of WINTER, let’s use the oven! 🙂 The method that I use is to skillet-fry the lamb chops for a few minutes on each side first. This will “sear” the lamb, giving it those beautiful burnt marks. Then roast them in the oven for about 10 minutes.

This lamb dish is traditionally served with a side of Basmati rice. For a low-carb option, serve with a mixed greens salad with feta cheese.

Creamy Pasta with Turkey Bacon

It's winter. It's cold. I've had a stressful week. What am I craving? A warm plate of smooth and creamy pasta with turkey bacon, obviously!

I have been so stressed this entire week with planning a retirement party for our office manager. Initially, I offered to help and somehow I found myself in charge of a large bulk of the event. Why is there always miscommunication and misunderstandings in these types of situations? The person whom I thought was taking on the decorating job was in fact not. And when did I find out? Wednesday at 4 pm. Yup, the afternoon before the party. So, a colleague and I scrambled around the morning of to set up and decorate at literally the very last minute. The whole process kind of reminded me of wedding planning. It was the type of stress that I was glad to never have to experience again! But, in the end everything came together and it was all worth it. It was so great to be able to show our manager how much we have appreciated her and to see her enjoy her special day. I am not going to lie, though, thank goodness that it's over! And thank you for listening to my rant! 🙂

Now let me sit down and enjoy my plate of pasta, please!

Mmm, mmmm, mmmm! This delicious, warm, smooth and creamy pasta is loaded with cheese and turkey bacon to yield the ultimate comfort food. I think I deserve it! This pasta kind of tastes a little bit like a carbonara pasta but without the egg. Not too bad, my friend, not too bad. I initially had fettuccine alfredo in mind, but didn't have fettuccine pasta. I had a box of rotini pasta instead. Exploring my fridge for anything else that I could add, I noticed my turkey bacon was expiring in a couple of days. So, *light bulb moment* I decided to throw that in there. Best decision ever.

Tip: This pasta heats very well the next day and is one of those foods that the leftovers give the fresh stuff some major competition. So if you don't finish it all in one go, pack it up for lunch tomorrow.

Bon appétit!

Stir-fried Lotus Root with Green Onions

I had never tried or heard of this vegetable until I met my husband, who is of Chinese descent. He grew up eating this quite regularly. The stir-fried lotus root with green onions is a classic Chinese stir-fry vegan dish that will make an excellent addition to your dinner table.

The lotus root vegetable is starchy vegetable similar to a potatoes. It is very popular in China and other Asian countries but is still not that popular in the West. I cannot find this vegetable at any of the big chain grocery stores. The only place that I have been able to pick up some is at a Chinese supermarket.

This vegetable has a wide range of health benefits. The Chinese believe that it is of high medicinal value. It is high in fibre, vitamins and minerals. 100 grams of this bad boy contains 73% of your daily vitamin C requirement! The lotus root aids in stimulating blood circulation, promotes mental clarity and mood, regulates blood pressure, aids in digestion and promotes heart health.

To prepare this vegetable for a stir-fry, you need to peel it like a potato using a potato peeler. Then rinse under cold water and into thin slices, about ⅛ " thick. Raw lotus roots will start to change colour and darken very quickly. To prevent this natural process, put the slices in water with a splash of vinegar or peel and prepare the vegetable just before you are about to fry it.

Thai Coconut Red Curry with Prawns

One of my favourite dishes when I go to a Thai restaurant is the Thai coconut red curry. That was before I started to make my own at home. Homemade Thai coconut red curry with prawns is easy, quick and full of so much flavour! It is way better than take out, and takes just 15 minutes to cook, and 10 minutes of prep time. Weeknight dinners have never been so easy.

The flavour in homemade Thai curry is unmatched. From the second that red curry paste starts sizzling in your wok, the aromas are absolutely incredible. You know it is going to be a good meal when your mouth starts salivating as soon as you start... true story.

Ingredients in Thai Coconut Red Curry

vegetable oil
prawns - 12-15 prawns, peeled and deveined.
Thai red curry paste - the base flavour in this dish.
coconut milk - I used regular coconut milk, but you can use lite too.
vegetables - snap peas (or green beans), red bell pepper, green bell pepper
seasonings - brown sugar, Thai fish sauce, fresh lime juice
herbs - dried lemongrass, fresh basil leaves

How to Make Thai Coconut Red Curry with Prawns

Prepare the red curry base. Heat vegetable oil in a large pan or wok on medium heat. Add the red curry paste and cook for 30 seconds. Stir in coconut milk, lemongrass and brown sugar. Stir to combine. Cover and cook for 5 minutes.
Add prawns and vegetables. Add prawns, snap peas, and bell peppers. Cook uncovered for 4-5 minutes until prawns are cooked.
Add more flavour. Take the wok off heat and add the fish sauce, lime juice and basil leaves. Let it rest for 5 minutes and serve with rice or noodles.

Tips for Making Thai Red Curry

Have your ingredients prepared. This dish takes just 15 minutes to cook, so things move quickly. It's nice that there isn't too much prep involved either. The only prep you will need to do is deveining the prawns and slicing up a few vegetables. For the seasoning, I just jeep my measuring spoons close by and measure as I go along.
Substitute the protein: This recipe is so delicious and full of flavour. But if you are not a big seafood fan, you can easily substitute the shrimp for chicken or tofu. If cooking with chicken, simmer the chicken for 5 minutes before you add in the bell peppers and snap peas, and then simmer together for another 4-5 minutes, until the chicken is fully cooked.
Start preparing your side dishes. If you are serving this with some rice, prepare the rice first, since it will take more time. If serving with noodles, you can start preparing them while the curry is simmering so that it will be done around the same time. This will maximize the use of your time and you can coordinate in this way to ensure that your entire meal is ready at the same time and nothing goes cold.
Get the consistency you want. If the sauce is too thick, easily thin it out with some water.

How to Serve Thai Coconut Red Curry with Prawns

Thai coconut red curry with prawns pairs so unbelievably well with coconut rice, and it really enhances the coconut flavours in this dish. It also goes really well served over noodles.

More Thai Dishes

Chicken Thighs with Green Beans and Potatoes in Tomato Sauce

I am not a big meat-eater but when I do incorporate meat into my diet, my favourite is chicken. This dish, in particular, is one I have been cooking for years. Chicken thighs with green beans and potatoes is a dish that my mother taught me to make. But whenever my mother shares a recipe with me it goes something like this: "Fry an onion or two, add some turmeric, add half a can of tomato paste, keep adding water so it doesn't dry out and add salt and pepper." "How much salt and pepper, mom?" "Just keep adding enough until it tastes good."Umm? (scratches head). Her instructions are self-explanatory to an extent but it did take me a few tries to get the measurements right.

The prep time for this recipe does not take too long, I would say about 30 minutes total to prepare the chicken and to make the sauce. But because the chicken takes about an hour and a half to cook, you need to start making this meal ahead of thyme time. I get home from my day job at 5 pm on weeknights; so for me, this is a meal I prefer to cook on the weekends. I could make this on a weeknight, but then I won't be eating dinner until 7 pm and I just simply can't wait that long!

I made this meal last night and because it is only my husband and I in my household, there were lots of leftovers for me to take to for lunch today! SCORE! My favourite side to go with this dish is white rice (which I also made sure to make extra so that I would have leftovers of both). I am eating this right now while using my lunch break to publish this post 🙂

Pan-fried Garlic Prawns with Soy Sauce

Say hello to your new favourite weeknight meal. Quick and easy, pan-fried garlic prawns with soy sauce, garlic, and green onions is a simple Chinese stir-fry dinner bursting with so much flavour that can be served, from prep to table, in under 15 minutes. Mind blown.

It takes about 5 minutes to prep and less than 10 minutes to cook. No joke. In 10 minutes, you can make an impressive, mouth-watering, flavourful seafood meal for yourself, or your family and friends.

Ingredients in Garlic Soy Sauce Prawns

vegetable oil - essential for stir-frying.
prawns - 10 prawns, peeled and deveined. This is a small batch meal perfect for one person.
sauce - made with soy sauce, Chinese cooking wine, brown sugar
garlic - adds flavour.
water - keeps the sauce from drying out during the cooking process.
green onions - added at the end for flavour.

How to Make Pan-Fried Garlic Prawns with Soy Sauce

Make the sauce. In a small bowl, combine soy sauce, cooking wine and brown sugar. Stir and set aside.
Stir-fry. Heat oil in a frying pan. Add garlic and sauté over medium heat until it starts to brown. Add prawns and sauce (from step 1). Stir for 1 minute. Fry for 3-4 minutes on each side. When you are flipping the prawns halfway, add the water.
Serve. Add green onions and serve.

How to Serve Soy Sauce Garlic Prawns

This is a small batch recipe perfect for one or two people (10 prawns). You can easily double or triple the recipe to serve a crowd. I love to serve these prawns on their own as an appetizer or as full-on meal over some coconut rice, fried rice or noodles. They are also really good with mashed potatoes.

More Prawn Recipes

Mixed Greens Salad with Balsamic Vinaigrette

This is my FIRST BLOG POST!!! And naturally, I am going to blog about what I made for lunch today 🙂 = mixed greens salad with balsamic vinaigrette.

When I want to make a quick and easy salad, this is my go-to recipe. A big bowl of this stuff fills me up at lunch. You can also serve it as a side dish with your dinner. This salad is versatile. Add your favourite fruits and veggies. I only added tomatoes, but it tastes great with sliced cucumbers, olives and even strawberries. For extra protein, I highly suggest slicing some juicy, baked chicken breast with Greek souvlaki marinade on top.

Balsamic Vinaigrette

To go along with my go-to salad, I've also made my go-to dressing. Balsamic vinaigrette is my dressing of choice with this salad. Making your own dressings enables you to know exactly what ingredients you are putting in. It eliminates all the sugars and preservatives found in many store-bought dressings. Plus, when you are in control, you can keep the calories low. I am an easy on the dressing type of girl, so if you like more dressing, I would suggest that you double the ingredients for a larger output.

You can also top this salad with your favourite nuts or seeds. I normally garish this salad with toasted pumpkin seeds and cranberries, but I didn't have any on hand 🙁