Cooking by kaia

Cooking by kaia Delight in mouthwatering, simple recipes from Chef Kaia, perfect for every home cook—completely free! 🍽️❤️

CRISPY SPICY SALMON RECIPEIngredients4 salmon fillets, skin-on1 tbsp olive oil1 tbsp butter1 tbsp soy sauce1 tbsp srirac...
04/07/2025

CRISPY SPICY SALMON RECIPE
Ingredients
4 salmon fillets, skin-on
1 tbsp olive oil
1 tbsp butter
1 tbsp soy sauce
1 tbsp sriracha (or to taste)
1 tbsp honey
1 tsp garlic powder
½ tsp smoked paprika
½ tsp black pepper
Salt, to taste
Fresh lime wedges, for serving
Chopped green onions or sesame seeds, for garnish (optional)

Instructions
Pat salmon dry with paper towels and season both sides with salt, garlic powder, paprika, and black pepper.
Heat olive oil and butter in a skillet over medium-high heat until hot.
Place salmon fillets skin-side down in the skillet and cook for 4-5 minutes without moving them, until the skin is crispy.
Flip and cook the other side for 2-3 minutes until just cooked through.
In a small bowl, mix soy sauce, sriracha, and honey.
Pour the sauce into the skillet and spoon it over the salmon as it finishes cooking for another minute.
Remove from heat and let rest for a couple of minutes.
Serve hot with a squeeze of lime and garnish with green onions or sesame seeds if desired.
Enjoy the crispy, spicy, and sweet heat in every bite!

CLASSIC JUMBO SHRIMP IN BUTTER GARLIC SAUCEIngredients:1 lb jumbo shrimp, peeled and deveined4 tbsp unsalted butter1 tbs...
04/03/2025

CLASSIC JUMBO SHRIMP IN BUTTER GARLIC SAUCE
Ingredients:
1 lb jumbo shrimp, peeled and deveined
4 tbsp unsalted butter
1 tbsp olive oil
4 cloves garlic, minced
½ tsp red pepper flakes (optional, for heat)
½ tsp smoked paprika
Salt and black pepper, to taste
1 tbsp lemon juice
1 tbsp chopped fresh parsley
½ tsp lemon zest
Instructions:
Heat a large skillet over medium heat and add butter and olive oil.
Once melted, add minced garlic and sauté for 30 seconds until fragrant.
Add shrimp to the skillet, season with red pepper flakes, smoked paprika, salt, and black pepper.
Cook for 2-3 minutes per side until shrimp are pink and slightly golden.
Stir in lemon juice and zest, tossing to coat the shrimp in the garlic butter sauce.
Garnish with fresh parsley and serve immediately.
Enjoy with pasta, rice, or crusty bread!

LUXURIOUS LOBSTER BITES IN AROMATIC GARLIC BUTTER SAUCEIngredients:1 lb lobster tail meat, cut into bite-sized pieces3 t...
04/03/2025

LUXURIOUS LOBSTER BITES IN AROMATIC GARLIC BUTTER SAUCE
Ingredients:
1 lb lobster tail meat, cut into bite-sized pieces
3 tbsp unsalted butter
1 tbsp olive oil
4 cloves garlic, minced
½ tsp smoked paprika
¼ tsp cayenne pepper (optional, for heat)
Salt and black pepper, to taste
1 tbsp lemon juice
1 tbsp chopped fresh parsley
½ tsp lemon zest
¼ cup white wine or seafood broth (optional)
Instructions:
Heat a skillet over medium heat and add butter and olive oil.
Once melted, add minced garlic and sauté for 30 seconds until fragrant.
Add lobster bites, season with smoked paprika, cayenne pepper, salt, and black pepper.
Cook for 2-3 minutes, stirring occasionally, until lobster turns opaque and slightly golden.
Deglaze the pan with white wine or seafood broth if using, letting it reduce for 1 minute.
Stir in lemon juice and zest, tossing to coat the lobster in the buttery sauce.
Garnish with fresh parsley and serve immediately.
Enjoy these decadent lobster bites with toasted bread, pasta, or over rice!

GRILLED SALMON POWER BOWLIngredients:2 salmon fillets1 tbsp olive oil1 tsp lemon juice½ tsp garlic powder½ tsp smoked pa...
04/03/2025

GRILLED SALMON POWER BOWL
Ingredients:
2 salmon fillets
1 tbsp olive oil
1 tsp lemon juice
½ tsp garlic powder
½ tsp smoked paprika
½ tsp salt
¼ tsp black pepper
1 cup cooked quinoa or brown rice
1 cup baby spinach or mixed greens
½ cup cherry tomatoes, halved
½ cup cucumber, diced
¼ cup red onion, thinly sliced
¼ cup avocado, sliced
2 tbsp feta cheese, crumbled (optional)
2 tbsp toasted almonds or sunflower seeds
Lemon wedges for serving
Dressing:
2 tbsp Greek yogurt or tahini
1 tbsp olive oil
1 tbsp lemon juice
1 tsp honey
½ tsp Dijon mustard
Salt and pepper, to taste
Instructions:
Preheat grill to medium-high heat.
Rub salmon fillets with olive oil, lemon juice, garlic powder, smoked paprika, salt, and black pepper.
Grill salmon for 3-4 minutes per side, until cooked through and flaky.
In a small bowl, whisk together all dressing ingredients until smooth.
Assemble the bowl by layering quinoa or brown rice as the base.
Top with baby spinach, cherry tomatoes, cucumber, red onion, avocado, feta cheese, and toasted almonds.
Place grilled salmon on top and drizzle with dressing.
Serve with lemon wedges and enjoy this nutritious and flavorful power bowl!

IRRESISTIBLE GARLIC BUTTER LOBSTER WITH BLACK PEPPER & SCALLOPSIngredients:2 lobster tails, split in half½ lb sea scallo...
04/03/2025

IRRESISTIBLE GARLIC BUTTER LOBSTER WITH BLACK PEPPER & SCALLOPS
Ingredients:
2 lobster tails, split in half
½ lb sea scallops, patted dry
3 tbsp unsalted butter, melted
2 tbsp olive oil
4 cloves garlic, minced
1 tsp black pepper, freshly ground
½ tsp smoked paprika
½ tsp salt
½ tsp red pepper flakes (optional)
1 tbsp lemon juice
1 tsp lemon zest
1 tbsp chopped fresh parsley
Lemon wedges for serving
Instructions:
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
Place lobster tails on the baking sheet, flesh-side up.
In a small bowl, whisk together melted butter, olive oil, minced garlic, black pepper, smoked paprika, salt, red pepper flakes, lemon juice, and lemon zest.
Brush the garlic butter mixture generously over the lobster meat.
Bake for 10-12 minutes or until the lobster is opaque and slightly firm.
While the lobster bakes, heat a skillet over medium-high heat with 1 tbsp olive oil.
Add the scallops and sear for 2-3 minutes per side until golden brown and cooked through.
Drizzle remaining garlic butter over the scallops and toss gently.
Remove lobster from the oven and garnish with fresh parsley.
Serve warm with seared scallops and lemon wedges.
Enjoy this irresistible garlic butter lobster with black pepper and scallops!

FLAVORFUL AND TENDER HONEY LIME GARLIC BUTTER BAKED SALMONIngredients:1 ½ lbs salmon fillet3 tbsp unsalted butter, melte...
04/03/2025

FLAVORFUL AND TENDER HONEY LIME GARLIC BUTTER BAKED SALMON
Ingredients:
1 ½ lbs salmon fillet
3 tbsp unsalted butter, melted
2 tbsp honey
2 tbsp fresh lime juice
2 cloves garlic, minced
1 tsp lime zest
1 tsp soy sauce
½ tsp smoked paprika
½ tsp salt
¼ tsp black pepper
¼ tsp red pepper flakes (optional)
Fresh lime slices (for garnish)
Chopped fresh parsley (for garnish)
Instructions:
Preheat oven to 375°F (190°C).
Line a baking sheet with parchment paper or foil and lightly grease it.
Place the salmon fillet on the prepared baking sheet, skin-side down.
In a small bowl, whisk together melted butter, honey, lime juice, minced garlic, lime zest, soy sauce, smoked paprika, salt, black pepper, and red pepper flakes.
Pour the honey lime garlic butter mixture evenly over the salmon.
Use a spoon to spread the sauce to fully coat the fillet.
Arrange lime slices on top of the salmon for extra flavor.
Bake for 15-18 minutes, depending on the thickness of the salmon, until the fish flakes easily with a fork.
For a caramelized top, broil for an additional 2-3 minutes.
Remove from oven and let it rest for a couple of minutes.
Garnish with chopped fresh parsley and serve warm.
Enjoy this tender, flavorful honey lime garlic butter baked salmon!

Outback Steakhouse Bloomin' OnionIngredients:1 large sweet onion (Vidalia or Texas sweet)1 1/2 cups all-purpose flour1 t...
04/03/2025

Outback Steakhouse Bloomin' Onion
Ingredients:
1 large sweet onion (Vidalia or Texas sweet)
1 1/2 cups all-purpose flour
1 tbsp cornstarch
2 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1/2 tsp black pepper
1/2 tsp cayenne pepper
1 cup buttermilk
2 eggs
Vegetable oil (for frying)
For the Dipping Sauce:
1/2 cup mayonnaise
2 tbsp ketchup
1 tbsp horseradish
1/2 tsp paprika
1/2 tsp garlic powder
1/4 tsp cayenne pepper
1/4 tsp salt
Instructions:
In a small bowl, mix all dipping sauce ingredients until smooth. Cover and refrigerate.
Peel the onion and cut off the top, leaving the root intact.
Place the onion root side down. Starting ½ inch from the root, make four cuts down, evenly spaced. Continue making additional cuts between each section to create “petals.” Carefully spread them apart.
In a large bowl, whisk together flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, and cayenne.
In another bowl, whisk together buttermilk and eggs until smooth.
Dip the onion into the buttermilk mixture, ensuring it gets into all the petals.
Dredge the onion in the flour mixture, making sure to coat all parts. Shake off excess.
Dip it back into the buttermilk, then again into the flour for an extra crispy coating.
In a deep fryer or large pot, heat vegetable oil to 375°F (190°C).
Carefully place the onion root side up into the oil. Fry for 3-4 minutes, then gently flip and fry for another 3-4 minutes until golden brown and crispy.
Remove from oil and drain on paper towels.
Serve hot with the dipping sauce and enjoy this crispy, restaurant-style Bloomin' Onion!

Shrimp Pepper Stir-FryIngredients:1 lb shrimp, peeled and deveined1 tbsp soy sauce1 tbsp oyster sauce1 tbsp hoisin sauce...
04/03/2025

Shrimp Pepper Stir-Fry
Ingredients:
1 lb shrimp, peeled and deveined
1 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp hoisin sauce
1 tbsp rice vinegar
1 tsp sesame oil
1 tbsp cornstarch
1/2 tsp garlic powder
1/2 tsp black pepper
1/2 tsp red pepper flakes (optional for spice)
2 tbsp vegetable oil (divided)
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 green bell pepper, sliced
1 small onion, sliced
3 cloves garlic, minced
1 tsp ginger, freshly grated
2 green onions, chopped (for garnish)
Sesame seeds (for garnish)
Steamed rice (for serving)
Instructions:
In a bowl, toss the shrimp with soy sauce, cornstarch, garlic powder, and black pepper. Let marinate for 10 minutes.
In a small bowl, mix together oyster sauce, hoisin sauce, rice vinegar, and sesame oil. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the shrimp and cook for 2-3 minutes per side until pink and slightly crispy. Remove from the pan and set aside.
Add the remaining tablespoon of oil to the pan. Stir-fry the bell peppers and onion for 3-4 minutes until slightly tender.
Add the garlic and ginger, cooking for another 30 seconds until fragrant.
Return the shrimp to the pan and pour in the prepared sauce. Toss everything together and cook for another 1-2 minutes until well coated and heated through.
Garnish with green onions and sesame seeds.
Serve hot over steamed rice and enjoy this flavorful shrimp pepper stir-fry!

Boujee NoodlesIngredients:8 oz ramen or egg noodles2 tbsp sesame oil (divided)1/2 cup shiitake mushrooms (or any mushroo...
03/30/2025

Boujee Noodles
Ingredients:
8 oz ramen or egg noodles
2 tbsp sesame oil (divided)
1/2 cup shiitake mushrooms (or any mushroom of choice), sliced
1/2 cup snow peas or snap peas
1/4 cup baby spinach
2 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp hoisin sauce
1 tbsp rice vinegar
1 tsp sesame seeds
1-2 tsp chili paste or sriracha (optional for spice)
1/2 tsp garlic, minced
1/4 tsp ginger, freshly grated
1-2 eggs (fried or poached, optional)
Green onions (for garnish)
Fresh cilantro (for garnish)
Crushed peanuts or cashews (optional)
Instructions:
Cook the noodles according to package directions. Drain and set aside, reserving a little bit of the cooking water.
In a large pan or wok, heat 1 tablespoon of sesame oil over medium-high heat.
Add the sliced shiitake mushrooms and sauté for 3-4 minutes, until they start to soften.
Add the snow peas or snap peas and cook for an additional 2 minutes, then add the spinach and cook until wilted.
In a small bowl, mix together the soy sauce, oyster sauce, hoisin sauce, rice vinegar, sesame seeds, chili paste (if using), garlic, and ginger.
Pour the sauce over the vegetables, stirring to combine. Add a bit of the reserved noodle water if the sauce needs thinning out.
Add the cooked noodles to the pan and toss to coat evenly in the sauce and vegetables. Let it cook for an additional 2 minutes, allowing the flavors to meld together.
If adding an egg, fry or poach the egg to your preference and place it on top of the noodles.
Garnish with chopped green onions, fresh cilantro, and crushed peanuts or cashews for extra crunch and flavor.
Serve hot and enjoy your boujee noodles, a luxurious, flavorful dish!

Red Snapper with Creamy Creole Sauce RecipeIngredients:4 red snapper fillets1 cup cherry tomatoes, halved2 tbsp olive oi...
03/30/2025

Red Snapper with Creamy Creole Sauce Recipe
Ingredients:
4 red snapper fillets
1 cup cherry tomatoes, halved
2 tbsp olive oil
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp cayenne pepper (optional, for heat)
Salt and black pepper, to taste
1/2 cup heavy cream
1/2 cup chicken broth
1 tbsp Dijon mustard
1 tbsp lemon juice
1 tbsp chopped fresh parsley
1 tbsp unsalted butter
1/4 cup chopped green onions (optional)
Instructions:
Season both sides of the red snapper fillets with paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
Heat olive oil in a large skillet over medium-high heat.
Roast the Tomatoes: Preheat oven to 400°F (200°C). Toss cherry tomatoes with 1 tbsp olive oil, salt, and black pepper. Spread them on a baking sheet and roast for 15-20 minutes until soft and slightly caramelized. Set aside.
Add the snapper fillets and cook for 3-4 minutes per side, until golden brown and cooked through.
Remove the fillets from the skillet and set them aside.
In the same skillet, melt butter over medium heat.
Add the green onions (if using) and cook for 1-2 minutes until softened.
Stir in the heavy cream, chicken broth, Dijon mustard, and lemon juice.
Let the sauce simmer for 2-3 minutes until it thickens slightly.
Season with salt and black pepper to taste.
Return the red snapper fillets to the skillet and spoon the creamy Creole sauce over the top.
Simmer for an additional 2-3 minutes to heat the fish through.
Garnish with fresh parsley and serve hot
Enjoy this flavorful dish

SIZZLING CHINESE PEPPER STEAK WITH ONIONSIngredients:1 lb flank steak, thinly sliced2 tbsp soy sauce1 tbsp oyster sauce1...
03/30/2025

SIZZLING CHINESE PEPPER STEAK WITH ONIONS
Ingredients:
1 lb flank steak, thinly sliced
2 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp rice vinegar
2 tsp cornstarch
2 tbsp vegetable oil, divided
1 medium onion, sliced
1 bell pepper, sliced
2 cloves garlic, minced
1/2 tsp ginger, freshly grated
1/4 tsp black pepper
1/4 tsp white pepper
1/4 cup beef broth
1 tbsp sesame oil
1 tbsp green onions, chopped (for garnish)
Instructions:
In a bowl, combine the soy sauce, oyster sauce, rice vinegar, and cornstarch to make the marinade.
Add the thinly sliced flank steak to the marinade and toss to coat. Let it sit for about 15-20 minutes to marinate.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the marinated steak to the skillet in a single layer, cooking for 2-3 minutes on each side until browned and cooked through. Remove the steak and set aside.
In the same skillet, heat the remaining tablespoon of vegetable oil. Add the sliced onion, bell pepper, and garlic, and sauté for about 2-3 minutes until the vegetables are softened.
Stir in the grated ginger and both black and white pepper. Cook for another minute until fragrant.
Add the beef broth and bring it to a simmer. Allow the sauce to cook for 2-3 minutes to thicken slightly.
Return the cooked steak to the skillet, toss to coat in the sauce, and cook for another 1-2 minutes until everything is well combined.
Drizzle the sesame oil over the dish and give it a final stir.
Serve hot, garnished with chopped green onions.
Enjoy your sizzling Chinese pepper steak with onions!

SPICY CREOLE CREAM SAUCE FOR SHRIMPIngredients:1 tbsp olive oil1 small onion, finely chopped1 bell pepper, finely choppe...
03/30/2025

SPICY CREOLE CREAM SAUCE FOR SHRIMP
Ingredients:
1 tbsp olive oil
1 small onion, finely chopped
1 bell pepper, finely chopped
2 cloves garlic, minced
1 tsp Cajun seasoning
1/2 tsp smoked paprika
1/4 tsp cayenne pepper (adjust to heat preference)
1 cup heavy cream
1/2 cup chicken broth
1 tbsp tomato paste
1 tbsp Dijon mustard
1 tbsp lemon juice
Salt and black pepper, to taste
1 tbsp fresh parsley, chopped (for garnish)

Instructions:
Heat olive oil in a medium saucepan over medium heat.
Add the chopped onion and bell pepper and sauté for 3-4 minutes until softened.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Sprinkle in the Cajun seasoning, smoked paprika, and cayenne pepper. Stir to combine.
Pour in the heavy cream, chicken broth, and tomato paste, stirring until the sauce is smooth.
Bring the sauce to a simmer, and let it cook for 3-4 minutes to thicken slightly.
Stir in the Dijon mustard and lemon juice. Taste and adjust seasoning with salt and pepper.
Once the sauce has thickened, remove from heat.
Serve the spicy Creole cream sauce over cooked shrimp, garnishing with fresh parsley.
Enjoy this rich, spicy, and creamy sauce with your shrimp!

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