These Chicken patty or kababs are delicious, easy and so versatile, you can have them for iftar, sahur or any time of the day.
This recipe has very simple everyday ingredients, process well in a food processor and that's it! You don't need any fancy tools or ingredients and this is very healthy recipe as well.
A juicy chicken patty with onions, creamy pepper sauce and melted cheese between crispy, griddled bread makes a delicious and easy weeknight dinner, iftar or school lunch!
The classic patty melt has been a staple of diners and restaurants across the US for decades. If you have never had one before, looking at it, it’s easy to make and turns out delicious.
A hearty sandwich bread works best for a patty melt, today I used whole wheat pita bread. You can use naan, sourdough bread or regular burger buns as well.
A classic patty melt is topped with caramelized onions and Swiss cheese. If you’re not a fan of Swiss, cheddar or American cheese also work well.
The key to achieving perfectly caramelized onions is to use a large saucepan. The wide base gives your onions plenty of room to cook so the water released as they soften can evaporate.
This creamy pepper sauce is the real game-changer. It adds an incredible amount of flavors and takes this patty melt beyond the ordinary. Putting it together is quick and easy, so definitely give it a try. You can even double the recipe and keep it covered in the fridge for up to two weeks. Try it on fries or even as a dip for veggies!
If you’re looking for a new and tasty way to enjoy iftar, be sure to try this amazing chicken patty melt!
Video in Urdu:
Video in English:
Ingredients:
Chicken 1 1/2 lbs
Garlic cloves 2
Oregano 2 tablespoons
Salt 1 teaspoon
Black pepper 1/2 teaspoon
Green chili 1-2
Caramelized Onions:
2 large onions, sliced 2 tablespoons unsalted butter or oil
Creamy pepper sauce:
1 cup mayonnaise 1 tablespoon dry mustard powder 1 tablespoons white vinegar 1 1/2 tablespoons fresh cracked black pepper 1 teaspoon salt 1 tablespoon onion powder 1 tablespoon garlic powder 1 teaspoon dry parsley
Soft, pillowy, melt in your mouth naan stuffed with spicy chicken tikka filling - It’s sure to wow any one around the dinner table!
Trust me, this naan tastes times better than the store-bought. I would not say secret, because I already shared the ingredients which makes this soft and deliciuos. I add yogurt and mashed potato in dough and I tell you that will definately makes a difference.
Filling is quite simple, chicken cooked with tandoori masala. You can go ahead and add chopped onions, cilantro, green chilies or anything you prefer. Adding sherreded cheese cheddar or Mozarella is a good option. Or for that matter any leftover chicken would work too.
One sheet pan is all you'll need to whip up this chicken fajita recipe. No joke. We got one single sheet pan here. Okay, maybe one small bowl as well to mix the seasonings but that’s it. One sheet pan. One small bowl. They're quick and easy to make and cleanup is even faster!
I used homemade fajita seasoning. The fajita seasoning mix takes literally 2 minutes to put together, all you need is an easy combination of cumin, chili powder, paprika, garlic powder, onion powder and salt. But if you want to make things more convenient, feel free to substitute with store-bought seasoning but my friend homemade will make a difference and you know what goes in it.
These sheet pan fajitas are bursting with flavor from the quick spice rub fajita seasoning. To keep dinner super simple, serve with tortillas, shredded cheese, homemade guacamole and your favorite salsa. These chicken fajitas are one of my favorite meals to make ahead of time and divided into meal prep containers you can serve with tortillas for lunches throughout the week.
Video in Urdu:
Video in Engish:
Ingredients:
Fajita Seasoning:
4 teaspoons chili powder 2 teaspoons ground cumin 2 teaspoons paprika (both sweet and smoked paprika work here I prefer smoked). 1 teaspoon garlic powder 1 teaspoon onion powder
2 teaspoons granulated sugar (optional)
Sheet pan Fajitas:
1 1/2 pounds boneless skinless chicken siced into 1/2-inch thick strips Bell peppers I use yellow and red, sliced into strips
1 onion thinly sliced 3 tablespoons olive oil 1 lime 1/4 cup cilantro, chopped 8-10 small tortillas
Toppings: Sour cream, sliced avocado or guacamole, pico de gallo, shredded cheese
Cheesy chicken pieces with three different kinds of cheese and are baked in the oven for an easy weeknight family dinner!
I am a huge fan of chicken, and cheese…and cooking it all together is such an easy way to get a complete meal on the table that your family will love. These cheesy chicken pieces have a combination of cheddar, mozarella and cream cheese. This recipe take just 10 minutes to prep and then bake in the oven for a hands-off dinner. Plus, they are super family-friendly, even for younger kids. Cheesy chicken is magic like that!
Now if you wanna keep it a healthy dinner use low fat cheese in the recipe. You can use whole chicken or boneless chicken pieces if you prefer. Add raw papaya paste or meat tenderizer for softer teture while marinating. Larger chicken pieces will take 40-45 minutes. If you have small or thin ones, check for doneness starting around 30 to 35 minutes on 350 F. As always, I use and recommend using a digital thermometer to ensure your chicken is properly cooked through. In the end if you prefer give a charcoal smoke for that bbq touch.
The BEST Homemade Mac and Cheese! Outrageously cheesy, ultra creamy, and topped with crispy cheese layer! This mac and cheese recipe is most definitely a keeper. Homemade cheese sauce take this macaroni and cheese recipe over the top!
Repeat after me - FRESH GRATED CHEESE ONLY! I know it’s a pain, and it’s SO tempting to use the pre-shredded cheese in the bags. But those bags of cheese contain a starchy substance that keeps the cheese from clumping… which also prohibits it from melting as well as it should.
While you can use your favorite cheeses. I personally prefer to add cheddar, colby jack, cream cheese and Mozzarella and if I get my hands on white cheddar, but you can be very creative with the cheese selection here. Gouda, smoked gouda, swiss, monterey jack...
Today I served Chicken cutelts to go with Mac 'n Cheese. These are simple thin slices of chicken fillets seasoned well and are breaded with breadcrumb mixture then air fried to get super crispy and flavorful.
Used very few ingredients, quite inexpensive, this chicken cutlet recipe is so versatile you'll want to be making them all the time. You can thinly slice and top a salad for a quick lunch. Or pop into a sandwich or serve with pasta.
Video In Urdu:
Video in English:
Ingredients:
1 lb Elbow macaroni
2 tablespoon butter
For sauce:
5 tablespoon butter
1 1/2 tablespoon minced garlic
2 1/2 tablespoon flour
3 1/2 cups half n half
1/2 cup cream
8 oz colby jack, divided
16 oz cheddar cheese, divided
8 oz white cheddar (if available)
6 oz mozarella, divided
2 1/2 tablespoon cream cheese
1//2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon red chili powder or 3/4th teaspoon paprika
Stuffed peppers with ground beef - Qeema bhari shimla mirchin, are such a classic makes the best easy dinner idea any night of the week.
When I was a kid, eating a whole bell pepper even if it was stuffed with ground beef was not my idea of dinner. Now, it’s my favorite part! Ovais was asking me to make these for a while and ironically girls loved it too.
These stuffed peppers can be made with any bell pepper. Red, yellow, and orange peppers are sweeter, because they're riper, while green peppers have a fresh bitterness that can make a welcome contrast to the meat filling. Pick your favorite or mix them up, I used green ones only.
Look for medium to large bell peppers that will hold a decent amount of stuffing. Choose peppers that are more round than long and will stand up on their own and not teeter over once you've stuffed them. Just to be on the safe side trim the bottom of the pepper, give the peppers a flat surface to stand on. Cut the tops off of the peppers to stuff the whole thing with beefy goodness. If you prefer smaller portions, cut the peppers in half and serve open faced.
Filled with sausage, eggs, cheese and hashbrown, these Ihop-style breakfast burritos are delish any time of day!
The breakfast giant Ihop unveiled an entire lineup of burritos and bowls that you can order up all day-long—whether you're dining in or opting for a to-go route. Last time we visited Ihop tried their classic burrito and my family throughly enjoyed it! So, I thought to recreate it at home and sharing it here with you guys!
They are so versatile and can be eaten any time of the day. Well, easily cutomizable as well. Feel free to mix up the fillings. You can add beans, add a different protein like steak or chicken, try them with roasted vegetables, or try replacing the sautéed pre-cut hash browns with crispy roasted breakfast potatoes or tater tots.
And you can freeze these burritos as well. Let the fillings cool slightly (about 10 minutes) before assembling so tortilla doesn’t get steamed and soggy inside as it rests. Layer cheese first then eggs (so eggs don’t dampen tortillas). Wrap each assembled burrito in a separate sheet of aluminum foil and then place them in an airtight container or resealable bag. Freeze up to 3 months. Just remove frozen burrito from aluminum foil, wrap with a water dampened paper towel and reheat for about 3 – 4 minutes until heated through, or grill it.
Rich chocolate cake, creamy filling and a heavenly chocolate coating on the outside. These three elements work together in perfect harmony to create a dessert that you will never forget.
These bars are super easy, nothing complicated about them…maybe a little time consuming…maybe just a tad. Nothing too major. These dessert bars are one of those that works perfectly as one. The ganache on its own is deliciously sweet and chocolaty, the filling is light and wonderful, and the cake is just chocolate perfection.
I used my favorite chocolate cake recipe for this, so fudgy and perfect. If you choose to go with a boxed mix, make sure it’s a rich and fudgy version, like a Devil’s Food cake.
For the filling I used Cool whip. If you like you can whip up some heavy whipping cream with confectioner sugar and use that, but it will make these bars little on haevier side. So, I highly recomend using whipped topping to keep this light and melt in mouth.
For ganache, I used milk chocolate chips to balance out the flavor as whipped cream is not that sweet either. Just bring heavy cream to a simmer on the stove top, as soon as you see a simmer, remove from heat and poor over chocolate chips, swirling the bowl to make sure all chips are covered. Place lid on chocolate chips to trap the heat and let sit for 5 minutes. Remove lid and swirl the chocolate chips with a whisk/spoon starting in the center and working outward until smooth. It will turn into velvety ganache right before your eyes. Once it’s velvety, let it sit uncovered at room temperature for about 15 minutes before using it.
KFC style chicken wings with a crispy coating that cracks in your mouth, with amazing seasoning and taste and air fried!
The first thing you are looking for is moist and juicy chicken. Wings are not the thickest of meats, and you want soft and juicy Kentucky Fried wings, that are not tough and dried after cooking. To ensure they stay juicy you will need to soak your chicken in vinegar bath. By soaking your chicken wings in vinegar bath, you give the crispy coating something to stick to. But perhaps more importantly vinegar is acidic. Acids tend to soften meats up and when they soak in, they break down the proteins ever so slightly meaning it eliminates chewiness. This also ensure that isn’t just the outer crispy coating that tastes good, the chicken inside will too.
The wings are so crispy on the outside but juicy and tender on the inside. You’ll never believe these weren’t cooked in a deep fryer! Cooking wings in an Air Fryer is a great way to save some calories because you don’t need to add any extra oil, but the wings taste as delicious as deep-fried.
I will not recommend to stack wings in an air fryer. The whole concept works based on air flow, so foods touching or on top of each other will not get that. If you want the crispiest air fryer wings, do them in a single layer, in batches if you have to.
