Dulcia Recipes

Dulcia Recipes DulciaRecipes: Where family heritage meets culinary passion. A taste of tradition in every bite!

Join us as Dulcia shares beloved recipes for Breakfast, Lunch, Dinner, and Desserts, all crafted with love.

07/12/2026

One forgotten kitchen corner, a few simple changes, and suddenly the whole space feels better. 🤍

Gyoza Tomato Salad with BasilIngredients1 lb frozen gyoza dumplings (vegan)1 lb heirloom tomatoes (mixed colors)1 Englis...
05/20/2026

Gyoza Tomato Salad with Basil

Ingredients
1 lb frozen gyoza dumplings (vegan)
1 lb heirloom tomatoes (mixed colors)
1 English cucumber (or 4 Persian cucumbers)
5 scallions (thinly sliced)
1 red chili pepper (optional for heat)
1/2 cup basil leaves
3 Tbsp Tamari (low sodium)
2 Tbsp balsamic vinegar
2-3 tsp maple syrup
1 Tbsp toasted sesame seeds for garnish (or crispy fried onions)
Garlic chili sauce
Optional Add Ins: thinly sliced cabbage (carrot, bean sprouts, edamame.)

Instructions
1. Steam the potstickers / dumplings according to the package instructions. Transfer to a large bowl with a teaspoon of sesame oil to prevent sticking. (Alternatively omit the oil and use a splash of water instead).
2. Combine the dressing and pour it over the dumplings. Carefully toss to coat.
3. Cut the tomatoes into wedges and thinly slice the cucumber and scallions. Add them to the bowl with the dumplings along with the chili pepper and mix.
4. Tear the basil leaves over the top and sprinkle with the sesame seeds or crispy onions. Serve at room temperature.
5. Optional: add more veggies to your liking and serve with garlic chili sauce for extra kick.
6. Pan Fry Method

Notes
- No additional notes provided.

Crab Meat Salad with DillIngredients1 lb (450 g) lump crab meat, cleaned1 cup diced celery1/2 cup diced red bell pepper1...
05/20/2026

Crab Meat Salad with Dill

Ingredients
1 lb (450 g) lump crab meat, cleaned
1 cup diced celery
1/2 cup diced red bell pepper
1/2 cup mayonnaise
2 tbsp freshly squeezed lemon juice
1/4 cup fresh dill or parsley, chopped
Salt and pepper, to taste

Instructions
1. Prepare Ingredients: Check the crab meat for shells and place it in a large bowl. Wash and dice celery and red bell pepper. Chop herbs and squeeze fresh lemon juice.
2. Make the Dressing: In a separate bowl, mix mayonnaise, lemon juice, salt, and pepper until smooth. Adjust seasoning as desired.
3. Combine: Add crab meat, celery, red bell pepper, and herbs to a large bowl. Pour the dressing over and gently fold until evenly coated.
4. Chill and Serve: Cover and chill the salad in the refrigerator for at least 30 minutes before serving for optimal flavor.

Citrus Pineapple Chicken TacosIngredients1 pound boneless skinless chicken breasts, diced1 tablespoon olive oil1 teaspoo...
05/20/2026

Citrus Pineapple Chicken Tacos

Ingredients
1 pound boneless skinless chicken breasts, diced
1 tablespoon olive oil
1 teaspoon smoked paprika
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1 cup fresh pineapple, finely diced
1/4 cup red onion, finely chopped
1/4 cup fresh cilantro, chopped
1 tablespoon lime juice
8 small corn or flour tortillas

Instructions
1. Toss the diced chicken in a bowl with olive oil, smoked paprika, chili powder, garlic powder, and salt until evenly coated.
2. Heat a large skillet over medium-high heat. Add the chicken in a single layer and cook undisturbed for 3 minutes to develop a crust.
3. Stir the meat and continue cooking for another 4 to 5 minutes until fully cooked through. Remove from heat.
4. Combine the diced pineapple, red onion, cilantro, and lime juice in a small bowl to make the salsa.
5. Warm the tortillas in a dry skillet or microwave, then assemble by adding the cooked meat and topping generously with the fresh salsa.

Shrimp and Lemon OrzoIngredients1 pound large shrimp, peeled and deveined1 cup dry orzo2 tablespoons olive oil3 tablespo...
05/20/2026

Shrimp and Lemon Orzo

Ingredients
1 pound large shrimp, peeled and deveined
1 cup dry orzo
2 tablespoons olive oil
3 tablespoons butter
4 cloves garlic, minced
2 cups chicken broth
1 tablespoon lemon juice
1 teaspoon lemon zest
1/2 cup grated Parmesan cheese
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons chopped fresh parsley
1 lemon, cut into wedges for serving

Instructions
1. Pat the shrimp dry and season with salt, black pepper, and red pepper flakes.
2. Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Sear the shrimp for 1 to 2 minutes per side until pink and lightly golden, then remove to a plate.
3. Reduce the heat to medium and add the remaining butter. Stir in the garlic and cook for about 30 seconds until fragrant.
4. Add the dry orzo and stir for 1 to 2 minutes to lightly toast it in the garlic butter.
5. Pour in the chicken broth and bring to a gentle simmer. Cook, stirring often, for 8 to 10 minutes until the orzo is tender and most of the liquid is absorbed.
6. Stir in the lemon juice, lemon zest, and Parmesan cheese until the mixture looks creamy.
7. Return the shrimp to the skillet and gently fold them into the orzo. Warm everything together for 1 minute.
8. Finish with chopped parsley and serve with lemon wedges.

Creamy Shrimp OrzoIngredients1 pound large shrimp, peeled and deveined1 cup orzo pasta3 tablespoons olive oil4 cloves ga...
05/20/2026

Creamy Shrimp Orzo

Ingredients
1 pound large shrimp, peeled and deveined
1 cup orzo pasta
3 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon red pepper flakes (optional)
1 cup vegetable broth
1 cup heavy cream
1 lemon, juiced and zested
1 cup freshly grated Parmesan cheese
Salt and pepper to taste
Fresh parsley, chopped, for garnish

Instructions
1. Begin by bringing a large pot of salted water to a boil. Add the orzo pasta and cook according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and red pepper flakes (if using) and sauté for about 1 minute, being careful not to burn the garlic.
3. Add the shrimp to the skillet and season with salt and pepper. Cook for 2-3 minutes, turning occasionally, until the shrimp are pink and opaque. Remove the shrimp from the skillet and set aside.
4. In the same skillet, pour in the vegetable broth and bring it to a gentle simmer. Stir in the heavy cream, lemon juice, and lemon zest, allowing the mixture to simmer for about 5 minutes until it thickens slightly.
5. Reduce the heat to low and gradually stir in the grated Parmesan cheese until melted and creamy.
6. Add the cooked orzo and shrimp back into the skillet, gently mixing until everything is well combined and heated through. Adjust the seasoning with more salt and pepper if necessary.
7. Remove from heat and garnish with freshly chopped parsley before serving.

Grilled Steak Bowl with Zucchini and Creamy Herb SauceIngredients1 pound steak (flank, ribeye, or sirloin)2 medium zucch...
05/20/2026

Grilled Steak Bowl with Zucchini and Creamy Herb Sauce

Ingredients
1 pound steak (flank, ribeye, or sirloin)
2 medium zucchinis, sliced into thick rounds
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon black pepper
1/2 cup sour cream or Greek yogurt
1 tablespoon Dijon mustard
2 tablespoons fresh herbs (chives or parsley), chopped
2 cups cooked rice or mashed potatoes

Instructions
1. Pat the steak dry and season both sides with garlic powder, onion powder, salt, and pepper. Let rest at room temperature for 15–20 minutes.
2. In a bowl, whisk together sour cream or Greek yogurt, Dijon mustard, chopped herbs, garlic powder, salt, and pepper. Refrigerate the sauce.
3. Toss zucchini slices in olive oil, salt, and pepper. Grill until tender and lightly charred, about 2–3 minutes per side. Set aside.
4. Heat a grill pan or skillet with a bit of oil. Cook steak for 3–4 minutes per side for medium rare. Rest 5–10 minutes, then slice against the grain.
5. Build the bowl: start with cooked rice or mashed potatoes, layer grilled zucchini, add steak slices, and drizzle with creamy herb sauce. Garnish with extra herbs.

Mediterranean Chicken BowlsIngredients1.5 lbs chicken thighs (boneless, skinless or chicken breasts)3 tablespoons olive ...
05/20/2026

Mediterranean Chicken Bowls

Ingredients
1.5 lbs chicken thighs (boneless, skinless or chicken breasts)
3 tablespoons olive oil
Juice of 1 lemon
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons paprika
1 teaspoon turmeric
1 teaspoon cinnamon
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper (optional, for heat)
Salt and pepper to taste
2 cups cooked rice (quinoa, or cauliflower rice)
1 cucumber (diced)
1 cup cherry tomatoes (halved)
1 red onion (thinly sliced)
1 bell pepper (diced)
2 cups lettuce or mixed greens
1/4 cup fresh parsley or mint (chopped)
Optional: pickled onions (olives, or feta cheese)
1/4 cup tahini
2 tablespoons lemon juice
1 clove garlic (minced)
Water to thin (as needed)
Salt to taste

Instructions
1. In a large bowl, mix the olive oil, lemon juice, and all spices (cumin, coriander, paprika, turmeric, cinnamon, garlic powder, cayenne, salt, and pepper) until well combined.
2. Cut the chicken into strips or cubes and add it to the marinade. Ensure the chicken is well-coated.
3. Cover and refrigerate for at least 30 minutes or overnight for maximum flavor.
4. Stovetop: Heat a skillet over medium-high heat. Add a little olive oil and cook the marinated chicken for about 5-7 minutes on each side until golden brown and cooked through (165°F internal temperature).
5. Oven: Preheat your oven to 425°F (220°C). Spread the chicken on a baking sheet and bake for 20-25 minutes, flipping halfway through.
6. Grill: Preheat the grill to medium heat and cook the chicken for about 5-6 minutes per side until nicely charred.
7. In a small bowl, combine tahini, lemon juice, minced garlic, and salt. Stir well and add water a little at a time until you reach your desired consistency.
8. Start with your base: scoop cooked rice, quinoa, or cauliflower rice into each bowl.
9. Add a generous layer of the cooked chicken on top of the grains.
10. Layer in the fresh vegetables: cucumber, cherry tomatoes, red onion, bell pepper, and lettuce.
11. Drizzle with tahini sauce and sprinkle with fresh parsley or mint. Add any optional toppings like pickled onions or olives if desired.

Notes
No notes included.

Spicy Bang Bang Salmon BitesIngredients1.5 lbs salmon fillet, skin removed, cut into 1.5-inch cubes1 teaspoon garlic pow...
05/20/2026

Spicy Bang Bang Salmon Bites

Ingredients
1.5 lbs salmon fillet, skin removed, cut into 1.5-inch cubes
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
Salt and black pepper to taste
1 tablespoon olive or avocado oil
1/2 cup mayonnaise
3 tablespoons sweet chili sauce
1 tablespoon sriracha
1 tablespoon fresh lime juice
1 teaspoon honey
Fresh parsley or chives, chopped
Lemon or lime wedges
Red pepper flakes

Instructions
1. Whisk together mayonnaise, sweet chili sauce, sriracha, lime juice, and honey. Refrigerate while cooking the salmon.
2. Pat salmon cubes dry and season all sides with garlic powder, onion powder, smoked paprika, cayenne, salt, and pepper.
3. Heat oil in a skillet over medium-high heat. Sear salmon in a single layer for 2 to 3 minutes per side until golden and cooked through.
4. Toss salmon bites in the bang bang sauce or drizzle sauce generously over the top.
5. Garnish with fresh parsley, red pepper flakes, and a lime wedge. Serve immediately.

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