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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:


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What’s for Dinner: Toffee Cheesecake with Caramel

My brothers and I hosted a Superbowl party, yesterday, for some of our cousins.

For dessert? I made another variation of a cheesecake: this time, I made a Toffee Cheesecake. If there is any doubt I love cheesecakes, check the different variations I have made and posted the recipes of on here

What I used:

  • 1 and 1/2 cups of graham cracker crumbs
  • 5 tablespoons of [unsalted] butter, melted
  • 2 (8 ounce) packages of cream cheese, room temperature
  • 1 (14 ounce) can of sweetened condensed milk
  • 3 eggs
  • 1 and 1/2 teaspoons of vanilla extract
  • 8 ounce bag of Toffee bits
  • 1 tablespoon of All-Purpose flour
  • Caramel

How I made it:

  1. Preheat your oven to 325 degrees.
  2. Combine the butter and graham crackers. Press the mixture into the bottom [and across the lower sides if you would like] of your springform pan to form the crust.
  3. Next, in a large bowl, beat your cream cheese until it is smooth. Add in the condensed milk and beat the mixture well [until it is evenly incorporated].
  4. Next, add in the eggs and vanilla extract. Do not over beat the mixture, just enough until your mixture is smooth.
  5. Coat your toffee bits with the tablespoon of flour. Why you ask? Read my tip down below why I do this.
  6. Fold in about one cup of the toffee bits into the cheesecake batter.
  7. Pour your cheesecake batter over your graham cracker based crust.
  8. Sprinkle the top with the remaining toffee bits.
  9. Bake for 60-70 minutes.
  10. Let the cheesecake cool, and then either put the Caramel on top like I did… or drizzle on each individual piece as serving.

Tip: In order to make sure the toffee doesn’t sink to the bottom, coat your toffee with a little bit of All-Purpose flourTrust me, newbie me had chocolate chips sink to the bottom once… but I turned it into a positive thing by having an extra layer of chocolate… who doesn’t like chocolate!

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:


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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!

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“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.

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Mickey Mouse Cookies

I brought out my Mickey Mouse themed cookie cutters today to make chocolate chip cookies … because these days Arham loves Mickey Mouse.

You can use a store bought cookie dough, or click here for my recipe for my chocolate chip cookies

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.

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What’s for Dinner: Apple Walnut Strudel

So for a potluck family dinner yesterday night, I made this Apple Walnut Strudel.

fullsizerender-1

Here’s what I used:

  • 3 tablespoons brown sugar
  • 1 tablespoon all-­purpose flour
  • ¼ teaspoon ground cinnamon
  • 3 small Granny Smith apples
  • ¼ cup walnuts, chopped
  • 1 sheet puff pastry, thawed
  • 1 egg
  • 1 tablespoon water

This is how I made it:

  1. Preheat your oven to 350 degrees. Line your baking sheet with foil or parchment paper for easy cleaning.
  2. Peel, core, and dice your apples. Add in the walnuts.
  3. Combine your brown sugar, flour, cinnamon. Mix with your apples and walnuts.
  4. Take your puff pastry sheet and roll it out slightly so it’s thinner (and wider).
  5. Down the middle of the puff pastry, add in your apple mixture (leaving room on both sides).
  6. Along the edges of the puff pastry sheet (on either side of the apple mixture), cut slits about one inch apart. Fold over one slit from each side as if to “braid” the strudel.
  7. In a small bowl, mix together one egg and tablespoon of water. Brush on top of your braided strudel.
  8. Bake in your preheated oven for 35 minutes (or until its golden brown).fullsizerender

Not only were the apple and cinnamon combination delicious, but the warm and soft walnuts added were a great touch.

Serve alongside ice cream/whipped cream… yum!

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.

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What’s for Dinner: Fish and Chips

For the fish part:

I took tilapia fillets and cut them into long thin strips before marinating them with salt, black pepper, paprika,
cayenne pepper, garlic powder, ginger powder, cumin powder, and lemon juice.

In a separate bowl, I took gram flour (besan) ans seasoned it with salt, black pepper, paprika, garlic powder, a little ginger powder, a little cumin powder, and (about half a teaspoon of baking powder). Mix it well, and add water until it’s a thick liquid consistency.

At that point, add in the mixture to the fish and mix well. Let it sit for a few hours before deep frying your fish.

For the “chips” part, I have a few fries suggestions (like this or this), but this time I simply seasoned thin cut fries with a seasoning I have from Norway.

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.

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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.

 

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What’s for Dinner: Pull-Apart Garlic Bread

I did another twist on a pull-apart bread that was similar in technique to my Garlic-Parmesan Pull-Apart Bread that I made last week. What I did differently this time was that I used the flavors of garlic knots/garlic bread instead. I essentially used the flavors of my garlic knots recipe.

I used a little less butter this time around.

What I used:

  • 16 frozen dinner rolls
  • 3/4th of a stick of [unsalted] butter, melted
  • 1/2 teaspoon of dried parsley flakes
  • 3/4 teaspoon of garlic powder
  • 1/4 teaspoon of salt
  • 1/2 teaspoon of dried oregano
  • 2 tablespoons of [grated] Parmesan cheese
  • 1 cup of [shredded] Parmesan cheese

How I made it:

  1. Take sixteen frozen dinner rolls and let it sit in room room temperature for about an hour. After about an hour, cut each of them in half.
  2. Combine your parsley, garlic powder, salt,oregano, and grated parmesan cheese. Mix with the melted butter before tossing it all together with the frozen dinner rolls.
  3. Add in a half cup of  your shredded Parmesan cheese and mix everything well. Make sure all pieces of the frozen dinner rolls are coated well with the butter, seasonings, and Parmesan cheese.
  4. Take a springform pan and line the bottom with all of your coated dinner roll pieces, covering the whole pan.
  5. Sprinkle the remaining half cup of Parmesan cheese on top.
  6. Season the top with more parsley, oregano and garlic powder.
  7. Next, let your bread rise. At least for an hour and a half to two hours.
  8. When you are ready to bake your pull-apart bread, preheat your oven to 350 degrees.
  9. Bake in your preheated oven for about 25 minutes, or until the top is golden brown [and the middle in completely cooked through].
  10. Serve warm!

It’s one of those things that need to be eaten fresh as soon as it comes out of the oven for the best results, so serve it warm and quickly!

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.

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What’s for Dinner: Garlic Parmesan Pull-Apart Bread

IMG_1435-0IMG_1435-0What I used:IMG_1441.JPG

  • 16 frozen dinner rolls
  • 1 stick of [unsalted] butter, melted
  • 1 teaspoon of parsley flakes
  • 1 and 1/2 teaspoons of garlic powder
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of Italian seasoning
  • 1/2 teaspoon onion powder
  • 1 cup of [shredded] Parmesan cheese

What I did was:

  1. Take sixteen frozen dinner rolls and let it sit in room room temperature for about 45 minutes to an hour. After about an hour, cut each of them in half.
  2. Combine your parsley, garlic powder, salt, Italian seasoning, and onion powder. Mix with the melted one stick of butter before tossing it all together with the frozen dinner rolls.
  3. Add in a half cup of  your shredded Parmesan cheese and mix everything well. Make sure all pieces of the frozen dinner rolls are coated well with the butter, seasonings, and Parmesan cheese.
  4. Take a springform pan and line the bottom with all of your coated dinner roll pieces, covering the whole pan.
  5. Sprinkle the remaining half cup of Parmesan cheese on top.
  6. Next, let your bread rise. At least for an hour and a half to two hours.
  7. When you are ready to bake your pull-apart bread, preheat your oven to 350 degrees.
  8. Bake in your preheated oven for about 25 minutes, or until the top is golden brown [and the middle in completely cooked through].
  9. Serve warm!

It’s one of those things that need to be eaten fresh as soon as it comes out of the oven for the best results, so serve it warm and quickly!

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.

 

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