Mini Flavour

Mini Flavour Just say yummy
https://www.facebook.com/groups/838705297923981

02/22/2026

Wife: “From today, healthy food only!”
Husband: orders extra cheese pizza 🍕
Breaking News: One man missing from kitchen area. 😆

Pepper Steak Stir-Fry with Rice 🍚🥩A quick and flavor-packed dinner that turns any regular night into a sizzling feast!📝 ...
02/17/2026

Pepper Steak Stir-Fry with Rice 🍚🥩

A quick and flavor-packed dinner that turns any regular night into a sizzling feast!

📝 Ingredients

1 lb flank steak or sirloin, thinly sliced

1 red bell pepper, sliced

1 green bell pepper, sliced

1 large onion, sliced

2 tbsp soy sauce

1 tbsp oyster sauce (optional, but highly recommended!)

1 tsp garlic powder

1 tsp black pepper

1 tbsp cornstarch

2 tbsp vegetable oil

2 cups cooked seasoned rice (tomato or spiced rice works great)

Salt to taste

Fresh parsley or green onions for garnish (optional)

🍳 Instructions

1️⃣ Flavor-Boost the Steak
In a bowl, combine the sliced steak with soy sauce, garlic powder, black pepper, cornstarch, and a pinch of salt. Let it marinate for 15 minutes. This step guarantees juicy, tender bites with bold flavor.

2️⃣ Sear for That Perfect Crust
Heat oil in a skillet over high heat. Cook the steak in batches to avoid overcrowding. Sear quickly until browned and caramelized, then set aside.

3️⃣ Stir-Fry the Veggies
Using the same skillet, sauté the onions and bell peppers. Cook until slightly tender but still crisp for that perfect stir-fry texture.

4️⃣ Bring It All Together
Return the steak to the pan. Add oyster sauce (or extra soy sauce if preferred). Toss everything together and cook for another 2–3 minutes until coated in a rich, glossy sauce.

5️⃣ Plate & Serve
Serve the pepper steak hot alongside fluffy seasoned rice. Garnish with fresh parsley or green onions for a vibrant finish.

⏱️ Prep Time: 15 minutes
🔥 Cook Time: 20 minutes
🕒 Total Time: 35 minutes
🍽️ Serves: 2
🔥 Calories: ~670 per serving
💪 Protein: ~38g per serving

Perfect for busy weeknights when you want something quick, hearty, and full of flavor!

02/17/2026

Diet starts today.
Pizza🍕 arrives today.
Marriage ends today.🤣 🤣

Traditional conch fritters recipeIngredients:1 cup chopped conch meat3/4 cup all-purpose flour1 egg1/2 cup milkCayenne p...
02/01/2026

Traditional conch fritters recipe
Ingredients:
1 cup chopped conch meat
3/4 cup all-purpose flour
1 egg
1/2 cup milk
Cayenne pepper, to taste
1/2 cup chopped onion
1/2 green bell pepper, chopped
1/4 cup chopped celery
3 cloves garlic, minced
Salt, to taste
Black pepper, to taste
1/2 scotch bonnet pepper, chopped
1 lime
For the Dipping Sauce:
Ketchup
Pepper sauce
Mayonnaise
Instructions:
Prepare the Conch:
In a large bowl, soak the chopped conch meat in water and the juice of half a lime for about 10 minutes.
Drain and rinse the conch.
Place the conch on a flat surface and use a meat tenderizer to pound it to about 1 inch thick. Cut the tenderized conch into chunks.
Mix the Ingredients:
In a food processor, combine the conch chunks, celery, onion, garlic, juice from the remaining lime, salt, and black pepper. Process until fully combined. (If you don’t have a food processor, finely chop the ingredients and mix them well.)
In a large mixing bowl, whisk together the flour, egg, and milk until smooth. Add cayenne pepper to taste.
Fold the conch mixture into the flour mixture until well incorporated. If using pepper sauce, add it now. Let the batter sit for a few minutes.
Fry the Fritters:
Heat oil in a deep pot to 350°F (175°C).
Using a scoop or spoon, drop portions of the batter into the hot oil, being careful not to overcrowd the pot.
Fry until the fritters are golden brown, occasionally spooning hot oil over them for even cooking.
Remove the fritters from the oil and drain on a brown paper bag or paper towel.
Prepare the Dipping Sauce:
In a small bowl, mix equal parts ketchup and mayonnaise.
Add pepper sauce according to your desired spice level, and stir until well combined.
Serve:
Serve the conch fritters hot with the dipping sauce on the side.

Honey Mustard Salmon in FoilIngredients:2 salmon fillets2 tbsp honey1 tbsp Dijon mustard1 tbsp whole grain mustard1 tbsp...
01/31/2026

Honey Mustard Salmon in Foil
Ingredients:

2 salmon fillets
2 tbsp honey
1 tbsp Dijon mustard
1 tbsp whole grain mustard
1 tbsp lemon juice
1 tsp garlic (minced)
1 tbsp olive oil
½ tsp salt
½ tsp black pepper
½ tsp paprika (optional)
Fresh parsley (for garnish)
Lemon slices (for serving)

Method:

Preheat Oven to 200°C (400°F).
Prepare the Sauce: In a small bowl, mix honey, Dijon mustard, whole grain mustard, lemon juice, garlic, olive oil, salt, pepper, and paprika.
Wrap the Salmon: Place the salmon fillets on a large sheet of foil. Spoon the honey mustard sauce over the fillets, spreading evenly.
Seal the Foil: Fold the foil over the salmon and seal the edges tightly to create a packet.
Bake: Place the foil packet on a baking tray and bake for 15–20 minutes, or until the salmon is cooked through and flakes easily with a fork.
Broil (Optional): Open the foil and broil for 2–3 minutes for a caramelized top.
Serve: Garnish with fresh parsley and lemon slices. Enjoy with steamed veggies, rice, or a fresh salad.

Crispy Fried Chicken Quarters with Potato Wedges & Salad 🍗🥔🥗Ingredients:For the Fried Chicken: 2 chicken quarters (le...
01/31/2026

Crispy Fried Chicken Quarters with Potato Wedges & Salad 🍗🥔🥗
Ingredients:
For the Fried Chicken:
2 chicken quarters (leg & thigh)
1 cup buttermilk (or milk with 1 tbsp vinegar)
1 tsp salt
1 tsp black pepper
1 tsp paprika
1 tsp garlic powder
½ tsp cayenne pepper (optional)
1 cup cake flour
Oil for deep frying
For the Potato Wedges:
4 large potatoes (cut into wedges)
2 tbsp olive oil
1 tsp salt
1 tsp paprika
½ tsp black pepper
½ tsp garlic powder
For the Salad:
1 cup lettuce (chopped)
½ cucumber (sliced)
1 tomato (chopped)
¼ red onion (sliced)
2 tbsp salad dressing (e.g., vinaigrette or mayo-based)
Method:
1. Marinate the Chicken:
In a bowl, mix buttermilk with salt, black pepper, paprika, garlic powder, and cayenne.
Add the chicken quarters and let them marinate for at least 1 hour (or overnight for best flavor).
2. Coat & Fry the Chicken:
In a separate bowl, add flour and a pinch of salt.
Remove chicken from the marinade, coat it in flour, and shake off excess.
Heat oil in a deep pan to 175°C (350°F).
Fry chicken for 12–15 minutes per side until golden brown and crispy.
Drain on paper towels.
3. Bake the Potato Wedges:
Preheat oven to 200°C (400°F).
Toss potato wedges with olive oil, salt, paprika, black pepper, and garlic powder.
Spread them on a baking tray and bake for 30–35 minutes, flipping halfway.
4. Assemble the Salad:
Mix lettuce, cucumber, tomato, and red onion in a bowl.
Drizzle with dressing and toss.
5. Serve & Enjoy!
Plate the crispy fried chicken with golden potato wedges and a fresh salad on the side.

Shrimp Patties with Chili-Lime MayoIngredients:For the Shrimp Patties:1 pound raw shrimp, peeled and deveined¾ cup panko...
01/27/2026

Shrimp Patties with Chili-Lime Mayo
Ingredients:
For the Shrimp Patties:
1 pound raw shrimp, peeled and deveined
¾ cup panko breadcrumbs
½ tablespoon garlic, finely minced
¼ cup finely diced red bell pepper
2 tablespoons fresh cilantro, finely chopped
3 tablespoons sliced chives (plus extra for garnish)
1 tablespoon Dijon mustard
2 large eggs
1 teaspoon Tabasco Green Pepper Sauce
1 teaspoon lemon zest
½ teaspoon kosher salt
¼ cup olive oil
For the Chili-Lime Mayo:
½ cup mayonnaise
½ teaspoon red chili flakes
1 teaspoon Tabasco Green Pepper Sauce
Juice of 1 lime
Directions:
Prepare the Shrimp Mixture:
Place the shrimp in a food processor and pulse until coarsely chopped. Transfer to a large mixing bowl.
Combine Ingredients:
Add the panko breadcrumbs, garlic, red bell pepper, cilantro, chives, Dijon mustard, eggs, Tabasco sauce, lemon zest, and salt to the bowl with the shrimp. Mix until the ingredients are just combined.
Form Patties:
Divide the mixture into 6 equal portions and shape into patties.
Cook the Patties:
Heat olive oil in a large skillet over medium-high heat. Cook the shrimp patties for 4-5 minutes on each side or until golden brown and cooked through.
Make the Chili-Lime Mayo:
In a small bowl, whisk together mayonnaise, red chili flakes, Tabasco sauce, and lime juice until smooth.
Serve:
Plate the shrimp patties and drizzle with the chili-lime mayo. Garnish with additional chives and serve with lemon wedges, if desired.
Prep Time: 20 minutes
Cooking Time: 10 minutes
Total Time: 30 minutes
Enjoy this flavorful dish as an appetizer or light main course, paired with a crisp salad or fresh vegetables

Crispy Fried Chicken Bites with Buffalo SauceIngredients:For the Chicken Bites:500g boneless, skinless chicken breast or...
01/27/2026

Crispy Fried Chicken Bites with Buffalo Sauce

Ingredients:
For the Chicken Bites:

500g boneless, skinless chicken breast or thighs, cut into bite-sized pieces
1 cup buttermilk
1 cup all-purpose flour
1/2 cup cornstarch
1 tsp garlic powder
1 tsp onion powder
1/2 tsp smoked paprika
1/2 tsp salt
1/2 tsp black pepper
Vegetable oil (for frying)
For the Buffalo Sauce:

1/2 cup hot sauce (such as Frank’s RedHot)
1/4 cup unsalted butter, melted
1 tbsp honey (optional, for slight sweetness)
1/2 tsp garlic powder
1/2 tsp Worcestershire sauce
Directions:
Marinate the Chicken: In a bowl, add the chicken bites and buttermilk. Let marinate for at least 30 minutes (or up to 4 hours for extra tenderness).

Prepare the Coating: In a separate bowl, mix flour, cornstarch, garlic powder, onion powder, smoked paprika, salt, and black pepper.

Coat the Chicken: Remove chicken from the buttermilk, allowing excess to drip off. Dredge each piece in the flour mixture, pressing firmly to ensure a crispy coating.

Fry the Chicken: Heat vegetable oil in a deep pan to 350°F (175°C). Fry the chicken in batches for 4-5 minutes until golden brown and crispy. Drain on paper towels.

Make the Buffalo Sauce: In a small saucepan over low heat, whisk together hot sauce, melted butter, honey, garlic powder, and Worcestershire sauce until smooth.

Toss and Serve: Place fried chicken bites in a large bowl and toss with buffalo sauce until evenly coated. Serve immediately with ranch or blue cheese dressing.

Tips:
Double-fry the chicken for extra crunch.
Adjust the spice level by adding more or less hot sauce.
Serve with celery and carrot sticks for a classic buffalo-style presentation.
Enjoy your Crispy Fried Chicken Bites with Buffalo Sauce!

Coconut Curry ShrimpIngredientsFor the Coconut Curry Sauce:1 tablespoon coconut oil (or vegetable oil)1 medium onion, fi...
01/27/2026

Coconut Curry Shrimp
Ingredients
For the Coconut Curry Sauce:
1 tablespoon coconut oil (or vegetable oil)
1 medium onion, finely chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons curry powder
1 teaspoon ground turmeric
1/2 teaspoon ground cumin
1 can (400 ml) coconut milk
1 tablespoon fish sauce (or soy sauce for a vegetarian option)
1 tablespoon lime juice
Salt and pepper, to taste
For the Shrimp:
500 g (1 lb) large shrimp, peeled and deveined
1 tablespoon olive oil
Salt and pepper, to taste
Optional Garnish:
Fresh cilantro, chopped
Lime wedges
Cooked rice or naan bread, for serving
Instructions
Prepare the Coconut Curry Sauce:
Cook the Aromatics: Heat the coconut oil in a large skillet or saucepan over medium heat. Add the chopped onion and cook for 3-4 minutes, until softened and translucent.
Add Garlic and Ginger: Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Add the Spices: Mix in the curry powder, ground turmeric, and ground cumin. Cook for about 1 minute, allowing the spices to toast.
Add Coconut Milk: Pour in the coconut milk, stirring to combine with the spices. Bring the mixture to a simmer.
Season the Sauce: Stir in the fish sauce (or soy sauce), lime juice, salt, and pepper. Let the sauce simmer for 5-7 minutes, allowing it to thicken slightly. Adjust seasoning as needed.
Prepare the Shrimp:
Season the Shrimp: While the sauce is simmering, heat olive oil in a separate skillet over medium-high heat. Season the shrimp with salt and pepper.
Cook the Shrimp: Add the shrimp to the skillet and cook for 2-3 minutes per side, until they are pink and opaque. Avoid overcooking.
Combine and Serve:
Add Shrimp to the Sauce: Once the shrimp are cooked, add them to the coconut curry sauce. Stir to coat the shrimp in the sauce and heat through for 1-2 minutes.
Serve: Garnish with fresh cilantro and serve with lime wedges. Enjoy with cooked rice or naan bread.
Tips:
Adjust Spice Level: For a spicier curry, add a pinch of cayenne pepper or red pepper flakes to the sauce.
Coconut Milk: Use full-fat coconut milk for a richer, creamier sauce.
Serving Options: Serve the curry with steamed rice or warm naan bread to soak up the flavorful sauce.
Enjoy your Coconut Curry Shrimp—a creamy, aromatic dish bursting with tropical flavors and spices!

Baked Mustard Lemon Potatoes with Garlic and Oregano 🍋🧄🌿Ingredients:1 kg (2.2 lbs) baby potatoes or Yukon Gold potatoes,...
01/27/2026

Baked Mustard Lemon Potatoes with Garlic and Oregano 🍋🧄🌿
Ingredients:
1 kg (2.2 lbs) baby potatoes or Yukon Gold potatoes, cut into wedges
3 tbsp olive oil
2 tbsp Dijon mustard
2 tbsp fresh lemon juice
1 tsp lemon zest
4 cloves garlic, minced
1 ½ tsp dried oregano
1 tsp salt
½ tsp black pepper
½ tsp smoked paprika (optional, for extra depth)
½ cup vegetable broth (or water)
For Garnish:

Fresh oregano or parsley, chopped
Lemon wedges for serving
Directions:
Preheat Oven: Set oven to 400°F (200°C). Lightly grease a baking dish or line with parchment paper.

Prepare the Potatoes: Wash and cut the potatoes into wedges or bite-sized chunks.

Make the Marinade: In a bowl, whisk together olive oil, Dijon mustard, lemon juice, lemon zest, garlic, oregano, salt, black pepper, and smoked paprika.

Coat the Potatoes: Toss the potatoes in the marinade until evenly coated. Spread them out in a single layer in the baking dish. Pour the vegetable broth around the potatoes to keep them moist during baking.

Bake: Roast for 35-40 minutes, flipping halfway through, until golden brown and crispy on the edges. If needed, broil for the last 2-3 minutes for extra crispiness.

Serve & Garnish: Sprinkle with fresh oregano or parsley and serve with lemon wedges for an extra citrusy kick.

Tips:
For ultra-crispy potatoes, toss them in cornstarch before adding the marinade.
Add a touch of honey or maple syrup for a slightly sweet contrast.
Serve as a side dish with roasted vegetables, grilled tofu, or your favorite protein.
These Baked Mustard Lemon Potatoes are tangy, garlicky, and packed with Mediterranean flavors—perfect for any meal! 🍽️

Roasted Orange-Tarragon Cornish HensIngredients:2 Cornish game hens (about 1 to 1.5 pounds each)2 tablespoons olive oilS...
01/22/2026

Roasted Orange-Tarragon Cornish Hens
Ingredients:
2 Cornish game hens (about 1 to 1.5 pounds each)
2 tablespoons olive oil
Salt and black pepper, to taste
1 orange, sliced into rounds
4 sprigs fresh tarragon
1 tablespoon orange zest
⅓ cup orange juice (freshly squeezed)
2 tablespoons honey
1 tablespoon Dijon mustard
1 teaspoon soy sauce
1 teaspoon minced garlic
Directions:
Preheat the Oven:
Preheat your oven to 375°F (190°C). Line a roasting pan or baking dish with foil for easy cleanup.
Prepare the Hens:
Pat the Cornish hens dry with paper towels. Rub the outside and cavity of each hen with olive oil, and season generously with salt and black pepper.
Stuff each cavity with a few orange slices and a sprig of tarragon.
Make the Glaze:
In a small bowl, whisk together the orange zest, orange juice, honey, Dijon mustard, soy sauce, and minced garlic. Set aside.
Roast the Hens:
Place the hens in the prepared roasting pan. Brush a generous amount of the glaze over the hens.
Roast in the preheated oven for about 1 hour, basting every 15–20 minutes with the remaining glaze, until the hens are golden brown and the internal temperature reaches 165°F (74°C) when checked in the thickest part of the thigh.
Finish and Serve:
Let the hens rest for 10 minutes before serving. Garnish with fresh tarragon leaves and additional orange slices if desired.
Serving Suggestions:
Pair these succulent hens with roasted vegetables, herbed rice, or a fresh green salad for a well-rounded meal. The citrusy, herbaceous flavor profile is sure to impress your guests!
Enjoy this dish as a show-stopping centerpiece for any meal.

Crispy Fried Okra with Shrimp 🍤🌿✨Ingredients:1 cup fresh okra, sliced½ lb shrimp, peeled and deveined1 cup buttermilk1 c...
01/22/2026

Crispy Fried Okra with Shrimp 🍤🌿✨
Ingredients:
1 cup fresh okra, sliced
½ lb shrimp, peeled and deveined
1 cup buttermilk
1 cup cornmeal
½ cup all-purpose flour
1 tsp garlic powder
1 tsp onion powder
½ tsp smoked paprika
½ tsp cayenne pepper (optional for heat)
Salt and black pepper to taste
Vegetable oil, for frying
Directions:
Prepare the Okra and Shrimp:
In a bowl, soak the sliced okra and shrimp in buttermilk for 10-15 minutes. This helps tenderize and coat them for frying.
Coat for Frying:
In a separate bowl, mix cornmeal, flour, garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper.
Remove the okra and shrimp from the buttermilk, allowing excess liquid to drip off.
Toss them into the cornmeal mixture, ensuring an even coating.
Fry to Perfection:
Heat vegetable oil in a deep skillet or frying pan over medium-high heat (about 350°F/175°C).
Fry the okra and shrimp in batches for 3-5 minutes, or until golden and crispy.
Remove and drain on a paper towel-lined plate.
Serve & Enjoy:
Serve hot with remoulade sauce, spicy mayo, or lemon wedges for extra flavor.
Perfect as an appetizer or served with rice, salad, or grits.
Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes
Calories: 320 kcal | Servings: 4
See less

Address

Adams County
Berne, IN
46711

Website

Alerts

Be the first to know and let us send you an email when Mini Flavour posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Business

Send a message to Mini Flavour:

Shortcuts

Share

Category