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What’s for Dinner: Chicken Wings

Who doesn’t love chicken wings?

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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.

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 Dinner: Spicy Chicken Tenders

It was a snowy and cold day today, so for dinner today: I made spicy chicken tenders.  Easy, delicious, warm and comforting! They are kid friendly, but let’s be honest — who doesn’t like chicken tenders when they look and taste something like this??

What I used:

  • Boneless Chicken breasts
  • My standard seasoning mix: salt, black pepper, cayenne pepper, paprika, and garlic powder.
  • [Whole] Milk
  • [Pete’s] hot sauce
  • Eggs
  • Flour
  • Oil, for frying

How I made it:

  1. I had several large pieces of thinned boneless chicken breast, so what I did was I cut them all to a chicken tender size. Long and thin pieces of meat.
  2. To your chicken, add your seasonings – salt, black pepper, paprika, cayenne pepper and garlic powder.
  3. Add in milk and eggs before adding in about one cup of hot sauce. I used this amount and you could taste the heat, but it was very tamed — so adjust based on your liking.
  4. In a ziploc bag [for easy clean up], add your flour. To your flour, add in the same seasonings as above – salt, black pepper, paprika, cayenne pepper and garlic powder. Shake well to combine.
  5. In batches, transfer your chicken batter into the ziploc bag with the seasoned flour. Shake well to combine.
  6. Fry your tenders, in batches, until they are golden brown.

Tip: I get asked a lot how I get the crispy and crunchy on the end product so perfectly, and my guess would be ziploc should get the credit for it… that technique coats really well — whether it be chicken, seafood, or whatever you are working with.

I have a few variations on french fries, that would work perfect with these chicken tenders, that you can find my clicking here and scrolling down close to the bottom under Side Dishes!

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. Grab and share my button:


What’s for Dinner? The Book Edition

Getting a copy of my published recipe cook “What’s for Dinner? was an amazing feeling.

Ayaz and Faraz had been telling me for several years to publish it, and I actually had most of the work done and saved from a few years ago. So when I decided to go for it, the process was relatively quick and easy for me.

If you follow me on pretty much any social media, you will see that first and foremost I always describe myself as Arham’s Mama. It is who I am and it is what makes me most proud and happiest. This book is no different. It’s for him. I want Arham to know I’ll always be his number one fan in anything he wants to do [as long as it’s in good faith].

Have you picked up your copy of ‘What’s for Dinner?. I’d love to hear feedback. 

Have you tried any of the recipesLet me know what you think!

“What’s for Dinner” is Published

Published!

I’m happy to say that my [first] book of a series of recipes is published and can be found by clicking here.

It is also available directly from Amazon (click here for Amazon link).

The above links I mentioned all are physical copies of the book (paperback), but if you prefer digital books, it is also available as a digital book on the Kindle if you click here.

It is also available as a paperback Amazon Europe too (click here for the Amazon Europe link).

And click here for the Kindle version for Europe.

Thank you everyone for your words of encouragement and support thus far.

What’s for Dinner: Chicken Burrito Bowl

On Tuesday, for my dad’s birthday, I made homemade Chicken Burrito Bowls for dinner. It was flavorful and delicious. One of the best part of this meal was that it was all cooked in one pot!

I used:

  • Diced/bite size pieces of boneless chicken breastsIMG_2733.JPG
  • Seasonings: black pepper, garlic powder, ginger powder, paprika, chili powder, cayenne pepper, cumin
  • Olive oil
  • 1/4 cup of diced yellow onion
  • 1 and 1/2 cup of uncooked [extra-long grain] rice
  • 1 [14.5 ounce] can of diced tomatoes, drained
  • 1 [15 ounce] can of black beans, drained and rinsed
  • 2 1/2 cups of [low-sodium] chicken broth
  • 1 to 2 cups of monterey jack cheese
  • freshly diced tomatoes
  • diced green onions

What I did was:

  1. I took my bite size boneless chicken meat and seasoned it with black pepper, garlic powder, ginger powder, paprika, chili powder, and cayenne powder.
  2. In a pot, add in about two tablespoons of olive oil (approximately) and add in your diced onion. Saute your onions until they are softened.
  3. When your onions are softened, add in your chicken [over medium heat]. Let it cook until it starts to brown. When that happens, move it to the side of the pan.
  4. Next, add in about another tablespoon of olive oil and add in your [uncooked] rice. Saute your rice until it starts to brown [only a few minutes].
  5. At the point, add in your can of [drained] diced tomatoes, your can of [drained and rinsed] black beans, and your chicken broth. Let it come up to a simmer before you lower the heat to low.
  6. Cover the pan and let it cook over low heat for about 20 minutes [until the liquid is absorbed and the rice is tender].
  7. At this point, remove your pot from the heat. Add in the amount of cheese you want and recover your pan. This will help you melt the cheese. Remove the lid and mix everything.
  8. Serve warm, with garnishes of diced green onion and tomatoes.

Notes: for mine, I didn’t add cheese because I don’t like it– but I know my parents and brother add cheese when they get something similar from Chipotle.

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 Patties

To ground chicken [you could of course use ground meat instead if you want], add: salt, black pepper, garlic, ginger, and paprika.
Cook your chicken without adding any water or oil.20140710-214835-78515714.jpg

When it’s cooked through and any excess liquid dries up, then: add in fried onion, lemon juice, and mint.

Next, take [thawed] puff pastry sheets. Cut into squares [depending on the size you want], add some chicken filling to one half before folding over the other half of the sheet  to close it. Primp with  a fork to get nice edges if you want!

Finally, brush on egg wash on top.

We make these in batches and freeze them, so they are easy to just bake in the oven when needed.

In a preheated 350 degree oven, bake for about 25-30 minutes… or until 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. Grab and share my button:


What’s for Dinner: [Baked] Chicken Fajita

Last night, for dinner/iftari, I made chicken fajitas.  I baked it, instead of grilling it or cooking on the stove. It was juicy enough that no other sauce was needed and neither was any condiment necessary… but that’s your personal preference.

How I made it last night:

Preheat your oven to 400 degrees.

I cut my boneless chicken into thin strips before marinating it with: black pepper, paprika, chili powder, cay20140702-192922-70162846.jpgenne pepper, onion powder, garlic powder, ginger powder and cumin. Next, I added in some cornstarch. No added salt and definitely no oil.

Then, I cut my onion and [red and orange] bell peppers into thin strips. Toss it really well with the marinated chicken so it gets seasoned too.

Bake in your preheated oven for about 35 minutes. I tossed it, I think, twice in between the baking time to make sure it was cooking evenly.

As soon as it came out of the oven, I squeezed half a lime over it, leaving the other half of the lime to be squeezed on top after you assemble your fajitas on top of your [warmed] tortilla(s).

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.