40 minutes

Colorful and fresh, these bowls may seem involved but they&#039;re actually simple to make and full of so much flavor!

Spicy Chipotle Honey Salmon Bowls

(4-6 ounce) salmon filets,

extra virgin olive oil

chopped chipotle in adobo

honey

tamari or soy sauce

kosher salt and black pepper

apple cider vinegar

fresh cilantro, chopped

rice

avocados, diced

cucumbers,

serrano or jalapeño, sliced

cumin

crumbed feta cheese

lemon juice

lime juice

mayo

1. Preheat the oven to 450° F. 2. On a baking sheet, toss the salmon pieces with 3 tablespoons olive oil, chipotle in adobo, 2 tablespoons honey, tamari (or soy sauce), and a pinch each of salt and pepper. Arrange in a single layer. Roast 10-15 minutes or until the salmon is cooked to your liking. During the last minute, switch the oven to broil and broil until lightly charred. Set the salmon aside.3. In a small bowl, whisk together 3 tablespoons olive oil, 2 teaspoons honey, and the apple cider vinegar. Stir in the cilantro and season with salt and pepper. Set the sauce aside for serving.4. To make the salad. Combine the avocado, cucumbers, serrano pepper, cilantro, cumin, and feta in a bowl. Toss with the olive oil, lime and/or lemon juice, and season with salt. 5. For the mayo, combine all ingredients in a bowl. 6. Spoon the salmon over the bowls of rice. Top with the avocado salad and drizzle the cilantro lime sauce over everyting. Add a dollop of spicy mayo. Enjoy!

This simple carbonara is a great way to use up garden zucchini...a delicious, easy family pasta!

Zucchini Carbonara with Crispy Prosciutto and Burrata

prosciutto, torn

garlic,

olive oil,

eggs,

parmesan cheese

pecorino cheese

fresh basil, chopped

thyme leaves

lemon zest

chili flakes

spaghetti

burrata or ricotta, at room temperature

1. Preheat the oven to 400° F. Line a baking sheet with parchment paper and arrange the prosciutto in an even layer. Add the garlic and toss with olive oil. Bake 8-10 minutes, until the prosciutto is crisp and the garlic roasted. 2. Meanwhile, place the zucchini in a colander. Toss with a tiny pinch of salt.3. whisk together the eggs, parmesan, pecorino, garlic, basil, thyme, chili flakes, lemon zest, salt, and pepper in a large serving bowl.3. Bring a large pot of salted water to a boil. Boil the pasta until al dente. Before draining, scoop out about 1 cup of the pasta water, then drain directly over the zucchini. This will heat the zucchini. 4. Immediately add the hot pasta to the egg/cheese mixture, tossing quickly (to ensure the eggs do not scramble) until the eggs thicken and create a sauce. Thin the sauce with a bit of the reserved pasta water, until it reaches your desired consistency. Be careful when adding the water, the zucchini will naturally release some water into the sauce. Season with salt and pepper.5. Serve topped with freshly torn burrata, prosciutto, and herbs. Enjoy!

All made on one pan and in no time at all...a quick, vibrant, and delicious summer meal!

Crispy BBQ Salmon Bowls with Roasted Jalapeño Peach Salsa

(4-6 ounce) salmon filets

chili powder

smoked paprika

garlic powder

onion powder

cinnamon

kosher salt

peaches, quartered

corn

jalapeños

shallot, halved

avocado, cubed

cilantro, chopped

lime zest, lime juice

salted butter

garlic, chopped

rice,

1. Preheat the oven to 450° F. 2. Place the salmon on a baking sheet and rub with olive oil, honey, chili powder, paprika, garlic powder, onion powder, cinnamon, and a pinch of salt. To the pan, add the peaches, corn, jalapeños, and shallots. Roast 10-15 minutes or until the fish is cooked to your liking. During the last minute, switch the oven to broil and broil until lightly charred. Set the fish aside.3. To make the salsa. Dice the peaches, remove the corn kernels from the cob, and chop the jalapeños and shallot. Add everything to a bowl with the avocado, cilantro, lime zest, and lime juice. 4. Melt together the butter and garlic. Cook until the butter is browning and the garlic crisps. Add chili flakes and salt, to taste.5. Serve the salmon and salsa over bowls of rice. Drizzle the butter over the salmon and top with basil or cilantro.

These colorful fresh salmon bowls may look involved, but they’re actually pretty simple...and full of so much flavor!

Spicy Ginger Sesame Crusted Salmon Bowl

salmon filets,

sesame seeds

chili sauce

sesame oil

ginger

cherry tomatoes, halved

lemon or lime juice

sriracha

1. Preheat the oven to 450° F. Grease a baking sheet with olive oil. 2. Place the sesame seeds in a shallow bowl. Add the egg white to a separate bowl. Toss each piece of salmon through the egg, then coat in seeds. Place on the prepared baking sheet in a single layer.3. Drizzle the salmon with olive oil. Bake 10-15 minutes or until the salmon is cooked to your liking. 4. In a small bowl, whisk together the tamari, honey, chili sauce, toasted sesame oil, and ginger. Set the sauce aside for serving.5. To make the salad. Combine all ingredients in a bowl. Season with salt.6. For the spicy mayo, combine all ingredients in a bowl.7. Spoon the salmon over the bowls of rice. Top with the herb salad and drizzle the soy ginger sauce over everything. Add a dollop of spicy mayo. Enjoy!

This colorful breakfast burrito is simple to make, freezer friendly, wholesome, and delicious!

Cheesy Pesto Avocado Bacon Breakfast Burrito

eggs

everything bagel spice

cheddar cheese

fontina cheese

baby spinach

tortillas

avocado, diced

basil pesto

bacon,

leftover french fries or roasted potatoes

1. Preheat the oven to 400° F. 2. In a bowl, whisk together the eggs, everything spice, and a pinch each of salt and pepper.3. Melt the butter in a skillet over medium heat. Pour in the eggs and cook, undisturbed, until beginning to set on the bottom, 1 to 2 minutes. Sprinkle on the cheddar. Using a spatula, lift up the edges of the eggs and let the uncooked eggs run underneath. Scatter the spinach over top, and cook another minute. Remove from the heat. 4. Place one tortilla at a time in the microwave for 20 seconds. Spread on a layer of pesto, then add the eggs, potatoes, cheese, avocado, and bacon. Fold the tortilla over the ingredients. Fold sides and ends of tortillas over filling and roll forward. Repeat with remaining ingredients. Wrap the burritos in foil. 5. Wrap the burritos in foil and place in the oven for 10-15 minutes, until the cheese melts. Unwrap the foil, eat, and enjoy!

Desserts this decadent don’t come around often; even the name Gooey Butter Cake sounds rich beyond belief! Fittingly, this cake features layers of light, fluffy, buttery cake. In between, Gooey Butter Cake sandwiches a tangy, creamy, smooth filling that’s lip-smackingly luscious. In 40 minutes or less, you can have a slice of golden sweetness on your plate. But be warned, it won’t stay on your plate for very long! 

Gooey Butter Cake

***For the cake:***

yellow cake mix

salted butter, melted

vegetable oil

eggs, room temperature

***For the gooey layer:***

(8-ounce) block cream cheese,

vanilla extract

sugar,

A cross between a really great soft, chewy gingerbread cookie and a delicious steaming gingerbread latte!

Soft Gingerbread Latte Cookies with Brown Butter Icing

salted butter,

brown sugar

espresso powder coffee powder

blackstrap molasses

2 1/4 cups, plus 1-2 tablespoons, as needed all-purpose flour

baking soda

salt

sugar

sea salt

1. Preheat the oven to 350° F. Line 2 baking sheets with parchment paper. 2. In a mixing bowl, beat together the butter, brown sugar, espresso, and vanilla until light and fluffy, about 3-5 minutes. Add the egg, mixing to combine. Then, add the molasses and mix to combine. Add the flour, baking soda, ginger, cinnamon, and salt, beating until combined. 3. Place the sugar in a small bowl. 3. For drop cookies: Roll the dough into tablespoon-size balls (if the dough is too sticky, add 2-4 additional tablespoons flour), then roll through the sugar. Place on the prepared baking sheet, spacing the cookies 2 inches apart. Bake for 8-10 minutes or until the cookies are just starting to set around the edges, the centers should be a little doughy. Let cool on the pan. 4. For cutouts: Divide the dough in half. Roll out the dough on a floured piece of parchment paper to 1/4 inch thickness. Make sure you&#39;re using enough flour or your dough will stick. Cut out the cookies into desired shapes. Transfer the cookies to a parchment-lined baking sheet. I recommend using a floured spatula to lift the cookies. Cover the baking sheet and place in the freezer until firm, 15 minutes. Roll out the leftover scraps, and repeat with the remaining dough. Bake for 8-10 minutes, until just set.5. Meanwhile, make the icing. Add the butter to a pot set over medium heat. Allow the butter to brown lightly until it smells toasted, about 2-3 minutes. Remove from the heat. Whisk in the powdered sugar, vanilla, a pinch of cinnamon, and salt. Immediately spread the icing over the cookies, it will set quickly. Store in an airtight container for up to 5 days. 

Spicy Chicken Yum Yum Rice Bowls: A great family dinner any night of the week, and it&#039;s much simpler to throw together than you&#039;d think!

Spicy Chicken Yum Yum Rice Bowls

chicken breasts

cornstarch or arrowroot powder

black pepper

orange juice

chili paste

cucumber, avocado, kimchi, and fried wontons –

olive oil mayo

ketchup

Worcestershire sauce

cayenne

1. Preheat the oven to 425° F. 2 On a large sheet pan, toss the chicken with 1 tablespoon tamari and 1 tablespoon orange juice. Season with pepper. Sprinkle the cornstarch (or arrowroot powder) over the chicken, lightly toss. Bake 15 minutes, 3. To make the sauce. In a bowl, whisk 1/3 cup tamari, 2 tablespoons orange juice, honey, chili paste, garlic, and ginger. 4. When the chicken is ready, pour two-thirds of the sauce over the chicken. Toss and bake another 5 minutes, or until cooked through. Switch the oven to broil. Broil 1-2 minutes, until the chicken chars on the edges. If desired, spoon over the remaining sauce. 5. Meanwhile, make the yum yum sauce. Combine all ingredients in a bowl. Taste and season with cayenne and salt.6. To assemble, add the rice to bowls, top with cucumber, avocado, chicken, kimchi, green onions, and a big handful of fried wontons. Spoon over the yum yum.

Desserts this decadent don’t come around often; even the name Gooey Butter Cake sounds rich beyond belief! Fittingly, this cake features layers of light, fluffy, buttery cake. In between, Gooey Butter Cake sandwiches a tangy, creamy, smooth filling that’s lip-smackingly luscious. In 40 minutes or less, you can have a slice of golden sweetness on your plate. But be warned, it won’t stay on your plate for very long!

Step aside, takeout! 3 Cup Chicken has stolen the show with its succulent chicken, coated in a glaze made of Shaoxing wine, brown sugar, and soy sauce for that smoky and tangy experience. The aromatic, savory flavors of this hearty dish will fill your senses and tantalize your tastebuds, especially when served over a bed of fluffy white rice. 3 Cup Chicken is so delicious, it will have you coming back for 3 (or more) servings!

3 Cup Chicken

chicken thighs

Shaoxing wine

soy sauce

garlic (minced)

cornstarch

water

Thai basil leaves

rice (optional, cooked, for serving)

Toss the chicken pieces together with the baking soda and set the mixture aside for 10 minutes.

Rinse the chicken with water to wash away the baking soda and pat dry the chicken with paper towels.

Mix the Shaoxing wine, the soy sauce, the dark soy sauce, and the brown sugar in a small bowl.

Add two tablespoons of the sesame oil to a wok, heating it over medium-high heat.

Add the garlic and the ginger, cooking until fragrant, about 1 minute.

Add in the chicken and toss, stir-frying until no longer pink and starting to lightly brown, about 4-minutes.

Pour the sauce mixture over the chicken and reduce the heat to medium. Cover the skillet with a lid and cook for 10 minutes.

Make a slurry with the cornstarch and the water by combining it, then add it to the wok and stir. The sauce should thicken almost immediately.

Drizzle the remaining tablespoon of sesame oil over the chicken.

Add the basil leaves and stir well with the chicken.

Serve immediately over cooked rice.

Top 10 40 minutes recipes from across the web

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Top 10 40 minutes recipes from across the web

The most viewed 40 minutes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Spicy Chipotle Honey Salmon Bowls

Zucchini Carbonara with Crispy Pros...

Crispy BBQ Salmon Bowls with Roaste...

Spicy Ginger Sesame Crusted Salmon ...

Cheesy Pesto Avocado Bacon Breakfas...

Gooey Butter Cake

Soft Gingerbread Latte Cookies with...

Spicy Chicken Yum Yum Rice Bowls

Gooey Butter Cake

3 Cup Chicken

The most viewed 40 minutes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine