What’s for Dinner: Homemade Guacamole


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Who doesn’t love guacamole? Making your own at home is quick and easy… and so delicious that you’ll want to make it again and again.

It takes just a few ingredients, and is ready in mere minutes.

You need:

  • 3 avocados, all peeled, pitted and mashed
  • 1 lime, juiced
  • 1 teaspoon of salt
  • 3 tablespoons of chopped fresh cilantro
  • 1 teaspoon of minced garlic
  • 1 pinch of ground cayenne pepper

What I did was simple: I mashed my avocados and mixed in all the remainder of the ingredients together

Apparently you are suppose to refrigerate your guacamole for an hour or so before serving, but of course I couldn’t wait for that…

Yesterday I made all appetizers for dinner, and this guacamole with tortilla chips was just one of the things I made. You can also find my recipes for my boneless chicken wingsspicy chicken tenders, and chicken nuggets.

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: Ferrero Rocher Nutella Cheesecake

A combination of Nutella, cheesecake, and Ferrero Rocher chocolate. How can you go wrong with that? For a work dessert party, I recently made this Ferrero Rocher and Nutella Cheesecake. It was a crowd pleaser for sure.

It’s decadent and full of flavor. You can’t go wrong with this one!

This cheesecake didn’t involve pre-baking the crust, and like all my other cheesecake recipes, isn’t difficult to make… but this one had an additional step than most, with the ganache topping… but more on that later.

Here’s how I made this cheesecake:

I started off by lining the bottom of my springform pan with parchment paperTo do that, remove the ring and cover the bottom part (the base) with parchment paper. Fold the excess paper back under the base and put the ring back in its position with the other hand. 

For the crust/base of the cheesecake, I used:

  • 2 + 1/2 cups of graham cracker crumbs
  • 1 cup of Rice Krispies Cereal, slightly crushed
  • 1/4 cup of granulated sugar
  • 1/2 cup of butter, at room temperature
  • 1/2 cup of Nutella

I combined the graham cracker crumbs, Rice Krispies cereal, and sugar together in a large mixing bowl.

In another bowl, I combined the butter and Nutella and microwaved for about 30 to 45 seconds before mixing until both ingredients were well combined. I then poured over the dry ingredients. With a glove on my hand, I mix until everything was evenly combined and then pressed the mixture firmly at the bottom of the pan. Set the springform pan aside on a baking tray.

The next step is the cheesecake filling, for which I used my standard Nutella cheesecake filling:

  • 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
  • [about] 1/2 cup of Nutella [or your choice of chocolate-hazelnut spread]

In your food processor, add your cream cheese, sweetened condensed milk, eggs, Nutella and vanilla extract. Do not over beat the mixture, just beat it until your mixture is smooth.

On top of your crust, pour your cheesecake batter.

Place the cheesecake in the center of the middle oven rack [in the preheated 300 degree oven]. Bake for about 50 minutes, or until the center is almost set.

Let your cheesecake cool completely before adding the ganache topping. That means at least a few hours, if not overnight. Do not take it out of the springform pan yet.

For my Nutella and hazelnut ganache topping, you need:

  • 1 + 1/2 cup of  semi-sweet chocolate chips
  • 1/2 cup of Nutella
  • 1 cup of heavy whipping cream
  • 2 tablespoons of butter, at room temperature
  • 2/3 cup of roasted hazelnuts, finely chopped
To make the Nutella and hazelnut ganache:
  1. combine the semi-sweet chocolate chips, Nutella, whipping cream and butter in a microwave-safe bowl. Heat in the microwave for 1 minute, and then stir the mixture to combine. Repeat the process one more time, if needed. At this point, the ganache should be completely smooth, silky and combined.
  2. Take about 1 cup of that ganache into a small bowl and place it in the refrigerator for about two hours … until it has the consistency of thick frosting. You can mix it from time to time to check for consistency. This step, of leaving about a cup of ganache separate before adding the hazelnuts to the mixture is super important because trust me piping thick ganache with chopped hazelnuts is nearly impossible!
  3. Anyways, once you have set some of the ganache aside, add the chopped hazelnuts to the rest of the ganache and stir until well incorporated; pour over the cheesecake and spread it evenly all the way to the edge. Put your cheesecake back in the fridge until the ganache is set. Once the ganache has set on top of the cheesecake, remove the cheesecake from the springform pan.
The last step is the presentation: once the Nutella ganache that you set aside earlier has thickened, use it to decorate the top of your cheesecake and add Ferrero Rocher chocolates on top.

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.

Arham Turns Three

Happy THIRD Birthday to my precious Arham. It’s certainly been a fun month-long celebration of your birthday.

From the moment I found out about you, I have identified myself first and foremost as your Mama Arham beta. You are my pride and joy. My happiness. My everything.

SubhanAllah, I can’t believe how fast you are growing up. You amaze me daily with all the new things you do, observe, say and ask.

Each milestone is amazing, and I’ll always be your number one supporter… but to be honest, each one is also a reminder of how fast you are growing.

Watching your logic skills at work or listening to you reason, I can’t help but be in awe… not to mention how much you make me laugh constantly each and every day. You have been able to make me laugh when there was nothing else to laugh about.

Your smile is captivating. Your hugs and kisses are everything. Your “I love you more Mama” melts me instantly.

You are curious, inquisitive, and a quick learner and I pray this never changes. Your amazing memory and ability to story-tell or explain yourself or what happened are beyond your years. I pray Allah SWT keeps you under His infinite protection always and blesses you with the best of this world and the hereafter.

It takes a village. It takes the few but true friends who just get it. It takes understanding co-workers who value the importance of work-life balance. It takes siblings and parents who are always by my side. Ultimately, it takes a Mama’s instincts and love. I don’t know if there is anything as pure, genuine and empowering as a Mama’s love for her child.

Arham beta, inshAllah, I can’t wait to see what year three has in store!

What’s for Dessert: Candy Bars Cars

For Arham’s early birthday party I made these cute cars using M&Ms and Milky Way mini sized chocolate bars.

They were adorable and everyone loved them! Not to mention, they went perfectly with the theme of the party!


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“Cars” I made for my son’s early birthday party #whatsfordinnerbook

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What I essentially did was very simple:

  1. I took my M&Ms and organized them so I had four of the same color to make one “car”.
  2. I unwrapped Milky Way chocolate bars, and using a toothpick (or fork), add a very small amount of cake frosting to act as the “glue” where the four tires would go.
  3. Attach the M&Ms onto the Milky Way chocolate bars.
  4. Let the “cars” set before enjoying!

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: 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.