Smoked Paprika Chicken Cubes
The most powerful ingredient for this recipe is Smoked Paprika
Add salt and black pepper. You may want to sprinkle some crushed pepper as well.
Cover chicken so it cooked completely in steam. Uncover the chicken add ample amount of smoked paprika. Cook until you think water is evaporated completely.
Assemble with your favorite ingredients and of course Tazeki dip
Greek Yogurt plain: 2cup
Extra Virgin Olive oil: 4TBS
Fresh Lemon Juice: 4TBS
Samashed Garlic cloves: 4
Peeled Crushed Cucumber: 1
salt and black pepper
Mix All Thats All
Apple Cinnamon Crescent Rolls
Saying good bye will never be an easy task. Today was a last day for a student teacher at our class. It’s amazing to see someone flourish under your umbrella. Anyway to celebrate her success in our classroom we decided to have a farewell quick breakfast. Since it’s still fall Apple cinnamon and brown sugar is all I can think of.
Granny Smith Apple: 8 slices
Brown sugar: 1/3 cup
Cinnamon 2 teaspoons
unsalted butter 3 Tablespoon
chopped walnuts 1/4 cup
Crescent Rolls: pack of 8 rolls
Heat oven at 350. Mix allthe dry ingredients together and set aside. Lay crescent roll triangles flat on baking tray. Brush melted butter on triangles. Sprinkle dry mixture on them. Place apple slice on the wide corner and wrap the slices with the rest of the roll. Brush some more butter on the top and sprinkle the remaining dry ingredients on the top. Bake for 10-12 minutes. Let it cool for 5 minutes and then remove to a serving dish. Serve immediately when they are still warm.
Pour Down Chocolate Frosting Cake
Dont ask why but under this amazing frosting lies not so amazing boxed Duncan Hines Yellow cake:) Once cake is baking according to the instructions given on the box. You can start preparing the frosting but make sure to take it out in between the frosting preparation.
1 3/4th Butter
4TBS Cocoa(Tader Joe)
1/4th cup Milk
1 pound confection sugar
Your favorite kind nuts or Sprinkles of your choice
How to make it
Start the process of frosting when cake is still warm and can be removed from the baking dish. Place place the cake where can be easily moved again to the original cake platter. I know i know its lots of moving but when it comes to chocolate no matter how careful you are it finds its way to go the places you doesnt want it to go. Right now i can say this about QB (My grandson) QB loves to explore kitchen cabinets especially under the sink which is the only one i dont want him to explore . Now pour frosting slowly on the warm cake. Make sure to pour it slowly and evenly. No need to spread it evenly it makes its own way where needed. Once each and every corner gets its fair share you can transport it to the cake platter. Enjoy warm with cold milk.
Cream Cheese 1/4th cup
Parmesan cheese 1/4th cup
Almond Flour 2 TBS
How To Make It
Softened butter by leaving it on the counter for sometime depending on your room temperature. One thing I learned from old school is eggs and butter perform well in baking when they have adjusted their properties in room temperature. Add all the wet ingredients slowly mixing with a spatula, At the end add Almond flour.
Grease a small 4 by 9 dish with butter. Spread the mixture evenly and set aside.
Spinach 1/2 bag
Mushrooms 1 cup
White sweet Onion 1/4th
Butter 2 TBS
Mozzarella Cheese 1/4th cup
How To Make It
Suat'e onion and mushroom in butter when slightly cooked add spinach. Don ot ver cook as soon spinach wilt evenly and liquid has evaporated. Turn the stove off. Spread topping evenly on the already made crust. Sprinkle mozzarella cheese on the top. Bake for 12-15 minute at 375 degree. Insert tip-off a knife to see if its cooked from the inside. Take it out from the oven and serve warm.
It's about time to set aside my Pakistani cooking soul and switch turkey seasoning to American brining. My Tandoori Turkey has no place on all American side dishes table. Wait that also mean i have to wear an ugly a sweater on thanksgiving? Anyhow I collected all the required seasoning and herbs thanks to Trader Joe's for making my life easy and my mom who had gave me this huge pot long time ago. This pot holds no matter what i cook in large scale Yes it didn't disappoint me this time either. After giving a good rinse by taking all the unnecessary stuff out i was able to soak her in this heavenly American fluid. one more thing to share tha while rinsing this baby i kept on remembering my Bay gee(grandma) to who was once told if its in her will she will wash meat with soap and water:)
Apple Juice: 3 cups
Orange peel of two big oranges
Tri Color pepper corns: 3 Table spoons
Chopped Garlic Cloves: 6-7
Bay leafs: 4
Kosher Salt 1/2 cup
Dry Coriander: seeds 2 teaspoons
Black Cloves: 1 teaspoon
Brown Sugar: 1 cup
Fresh Rosemary:1/2 of a bunch
Wash and clean out Turkey under running water i mean give her a good extra rinsing bath. Pat dry and placed in a clear X large bag(Clear trash bag will do the job)
Now add all brining ingredients in a pot and bring to boil. when it cools off pour over Turkey. Add some water if needed so it soak completely. Refrigerate for at least 24 hours. Turn her occasionally so seasoning reached to all sides.
Take the bird out of the bag and give her a good rinse under running water. This will help wash out all the unnecessary salt. Pat Dry. She is ready for the next stage!!!!
1. Chicken Broth 6 Cups ( use 4 leg and thigh pieces and 1/2 chicken breast)
2. Shredded Chicken 2 cups (strain from above)
3. Garlic/ginger paste 1 Tbsp.
4. Sesame oil 2 Tbsp.
5. Salt 1.5 Tbsp.
6. White or black pepper 1 Tbsp.
7. White Vinegar 3 Tbsp.
8. Soy sauce 1Tbsp. + more for garnish
9. Corn starch 2 Tbsp.
10. Egg whites 2
11. Frozen corn 1 cup
12. 4 Finely chopped Spring onions for garnish
• Chopped Cilantro for garnish
• Sauté chicken in oil at medium heat with ginger garlic paste until color changes slightly (don’t let it get brown).
• Add salt, pepper, vinegar and Soy sauce
• Add 6 cups of water and boil until 4 cups remain . Use fork to ensure pieces are cooked through and no trace of blood remains.
• Remove chicken from broth and shred. Set aside and discard bones.
• In another pan saute corn in 1 Tbsp. of oil.
• Add shredded chicken and mix well.
• Pour chicken broth and allow it to boil.
• Slowly stir in beaten egg whites, continuously stirring.
• Mix cornstarch in equal amount of water to make a paste. Slowly add the paste to the soup, continuously stirring.
• Allow the soup to cook until it reaches the desired thickness.
• Add spring onions towards the end.
• Garnish with cilantro. Serve hot with crackers, hot sauce ,soy sauce and white vinegar.
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