What’s for Dinner: Steak

On Saturday, I made steak. On my stove top, and without a cast iron.

Here’s how I made my steak:

  1. I took my t-bone cuts of steak and marinated with olive oil, Montreal Steak seasoning and a combination of garlic and ginger paste. I would suggest about one tablespoon of the steak seasoning for each pound of meat you are working with … I was working with five pounds of meat, and used around five tablespoons of the seasoning.
  2. Don’t poke holes in the meat. Let your steak marinate for about an hour.
  3. Then, in my skillet, I warmed up a thin layer of olive oil. On low to medium heat.
  4. Once the meat is in the skillet, I would recommend you not fuss with it or try to turn over too many times. Just let it sit and create a nice sizzling crust and cook halfway through before you flip them over.




Don’t press them down, don’t continuously flip them, etc.


End result? Perfectly delicious homemade steak. At a fraction of the cost.


Like my recipes? Click the below link to purchase my cookbook “What’s for Dinner”:

P.S. This post is a part of my “What’s for Dinner” series, where I share what I’ve been cooking and my recipes.

What’s for Dinner: Chicken Wings

Who doesn’t love chicken wings?

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#homemade #Chicken #Wings is #whatsfordinner

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Click here to see how I make my boneless chicken wings… and of course, the same recipe can be used for bone-in wings as well.

Like my recipes? Click the below link to purchase my cookbook “What’s for Dinner”:

P.S. This post is a part of my “What’s for Dinner” series, where I share what I’ve been cooking and my recipes.

How to: Bookmark Websites on your iPhone

Did you know you could access any website with just a click by creating a shortcut icon on your (i)Phone?

Here’s how:

From your iPhone’s internet browser, go to whatever you link you want to create a bookmark icon for.

Then click that button I have drawn a red circle around in the image above (the square with the upward facing arrow).

On the next screen, click the option that says “Add to Home Screen” (also circled in red in the image below).

This will create an icon for the page on your phone, like a bookmark on your internet browser on your computers.

For my website, I created my own icon, so that is what appears… for websites that don’t have an icon created you may see a preview of the link itself.

What’s for Dinner: Pizza Sliders

These Pizza Sliders were also on the menu for our Thanksgiving get-together last month.

They were easy to make, and delicious. While you can prep ahead, they are best when served and eaten right away… so keep that in mind.

Here’s what I used:

For the sliders: 

  • 1 package of (12) dinner rolls
  • Marinara sauce
  • 12 slices mozzarella cheese
  • Toppings of your choice, meat and/or vegetable

For the herb-season butter topping:

  • 1/2 cup (1 stick) of butter, melted
  • 1 tablespoon of grated Parmesan cheese
  • 1 teaspoon of garlic salt
  • 1 teaspoon of onion powder
  • 1 tablespoon of dried oregano
  • 1/4 teaspoon of crushed red pepper

How I made my Pizza Sliders:

  1. Preheat oven to 350 degrees. Spray the bottom of a 9×13 baking dish with nonstick cooking spray.
  2. Slice the dinner rolls, without separating them individually, horizontally to make a top and bottom bun. Tip: Make sure the bottom halves are the thicker of the top and bottom and halves since they will be holding all the toppings.
  3. Put the bottom half of the dinner rolls, carefully, into your baking dish. Spread pizza sauce all over.
  4. Add cheese slices, covering all of your marinara sauce. If you want to add any additional toppings like vegetable or meat, add now as well.
  5. Add the top half of the dinner rolls.
  6.  Combine the ingredients for the herb butter topping in a bowl. Use a brush to spread the herb butter topping all over the sliders. Top and all of the sides!
  7. Cover your baking tray with with aluminum foil and bake for about 15 minutes. Until the cheese is all melted and gooey and the top is golden brown.

Like my recipes? Click the below link to purchase my cookbook “What’s for Dinner”:

P.S. This post is a part of my “What’s for Dinner” series, where I share what I’ve been cooking and my recipes.

What’s for Dinner: Peri Peri Chicken Wings

While we don’t have a halal Nandos/Galitos local to us, Peri Peri chicken is a favorite for everyone in my house.

The Nandos sauce that you can buy at your local grocery store is a great way to get the flavor for a semi-homemade version of your Peri Peri chicken. I’ve made this with chicken pieces before, and this time around I made it with chicken wings.

Tip: marinating makes a big difference and you should definitely marinate ahead of time.

Here’s how to make it:

  1. Take your chicken wings and with a fork mark your wings so that your marinade will seep through to the inside of your wings.
  2. Season your chicken wings with salt, pepper, cayenne pepper, garlic powder, and ginger powder and the Nandos sauce of your choice (I use medium, but they have various heat levels).
  3. In your grill machine, grill your chicken wings and brush additional nandos sauce on top several times, both before you flip the chicken and after.
  4. Brush additional nandos sauce as you are removing the chicken from the grill machine, right before serving.

Like my recipes? Click the below link to purchase my cookbook “What’s for Dinner”:

P.S. This post is a part of my “What’s for Dinner” series, where I share what I’ve been cooking and my recipes.

What’s for Dessert: Strawberry and Banana Trifle

Very similar to the Strawberry Trifle I make, this version also has bananas in it! This was one of the desserts I

made for our Thanksgiving family get-together this year, and everyone loved it. The other dessert was my Oreo Cheesecake.

What I love about trifles like this is how easy it is to put-together and its always a crowd pleaser.

Here’s how I make my Strawberry and Banana Trifle:

What you need:

  • Pound cake, diced
  • Strawberries, sliced or diced
  • Bananas, sliced or diced
  • Cool whip, softened
  • Instant vanilla pudding mix
  • 3 cups of cold milk

How I made it:

  1. Make your vanilla pudding — basically blend your vanilla pudding mix with the three cups of cold milk for about a minute or two. Let it set for just  a few minutes and you will have your pudding.
  2. Fold into your softened cool whip.
  3. Now it’s basically just assembling your layers.
  4. Layer the bottom of your trifle platter with the pudding/cool whip mixture. Add a layer of cake, followed by strawberries and bananas. Continue the layers.
  5. Add a top layer of cool whip/pudding. Decorate the top of your trifle however which way you want with the strawberries and bananas.


Like my recipes? Click the below link to purchase my cookbook “What’s for Dinner”:
P.S. This post is a part of my “What’s for Dinner” series, where I share what I’ve been cooking and my recipes.

In Memory of our beloved Papa

One of the things I am most proud of is something I had zero control over. It’s being my Papa’s grand-daughter.

I am, and will always be, #teamPapa.

It’s been almost two years since we lost the gem and patriarch of our family, but his legacy is something I hope I will carry forward for the rest of my days.

Our beloved Papa passed away at the age of 86. Otherwise, today he would have been 88. In honor of Papa’s birthday, and in his memory, my brother Faraz has created a fund to raise money for a disease that doesn’t just effect one physically, but more so mentally.

Like Faraz notes, Papa was always there to help others and one of the ways we can carry this trait forward is by funding research for a cure to helping others who are fighting Alzheimer’s.

From the onset of finding out our Papa had Alzheimer’s, it’s been a cause that has been near and dear to my heart. It’s a cause I hope many more people will get on board to support. It’s a cause I hope we can find a cure for in our lifetime so other families don’t have to watch their loved one go through what we had to. Watching your grandfather slowly lose his memory and not recognize his own kids or grand-kids is something no one should have to go through.

Why has the prevalence of dementia/Alzheimer’s increased so significantly? Or are the numbers the same and we just hearing more about it now because more people are “officially” being diagnosed? How much is our diet playing a factor? Let’s face it, our ancestors were eating organic and not any of the artificial food we consume regularly.

The circle of life, surely ensures nothing gold can stay… but the way our Papa was taken away from us slowly is a pain that’s hard to explain. I despise Alzheimer’s/dementia and what it did to my Papa.

I choose to focus on the countless good memories, for it is them that truly exemplify who our Papa was. It is those memories that remind me what count most in life. It’s those moments of inspiration that remind me how I want to raise my precious Arham.

I pray Allah SWT grants Papa the highest level of jannat.

I miss you Papa, today and always.

If you would like to join us in funding research to beat Alzheimers, in Memory of our Papa, click here.


What’s for Dessert: Oreo Cheesecake

Going through my list of recipes, it’s no surprise that I love (a good) cheesecake.

One of the desserts I made for Thanksgiving was this Oreo Cheesecake. Or perhaps you want to call it a Cookies and Cream Cheesecake. Either way, it was delicious and a crowd pleaser!

What I used:

  • 5 tablespoons of butter, melted
  • Oreo cookies
  • 2 [8 ounce] packages of cream cheese, at room temperature
  • 1 can of condensed milk
  • 2 eggs
  • 1 and 1/2 teaspoons of vanilla extract
  • Whipped cream
Here’s how I made this cheesecake:
  1. Preheat your oven 350 degrees. Tip: adjust your oven rack to a level lower than the usual middle position it is usually in (to make sure the cheesecake doesn’t brown too much from the top).
  2. Spray the base of your springform pan with non-stick cooking spray.
  3. Finely crush about 20 Oreo cookies (using a food processor).
  4. Mix your melted butter and Oreo cookie crumbs well, before pressing them into the bottom of your springform pan [to form your base/crust].
  5. Bake [in your preheated oven] for about 9 minutes. Let your base cool while you assemble your cheesecake filling.
  6. Blend your cream cheese and condensed milk together until it is smooth.
  7. Next, add in the eggs and vanilla extract. Do not over beat the mixture, just until it is all incorporated.
  8. Crumble 12 Oreos with your hands and gently fold them into your mixture. Again, do not overmix.
  9. Pour your batter over your [cooled] crust.
  10. Bake in your [preheated] oven for about 50-55 minutes.
  11. Let your cheesecake set for an hour, before decorating it.
  12. Decorate as you prefer: here’s how I decorated mine: I spread a layer of whipped cream on top, and piped the whip cream around the edges of the cheesecake and a big dollop in the center. In the middle, of the piping I sprinkled crumbed Oreos. I also put a Oreo cookie [whole] on top of the middle piping.
  13. Refrigerate for several hours at the very least, but overnight is ideal.

P.S. This post is a part of my “What’s for Dinner” series, where I share what I’ve been cooking and my recipes.