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Crispy cheesy hashbrowns Ingredients 8-9 medium russet potatoes 5 tbsp corn starch 4 oz shredded cheddar cheese Salt to taste 1 tsp black pepper 1 1/2 tsp garlic powder Oil for frying For the sauce 1/2 cup mayonnaise 2 tbsp ketchup 1 tbsp hot sauce Salt to taste 1 tsp garlic powder 1/2 tsp black pepper 1/4 tsp smoked paprika powder 1 tsp lemon juice Method Peel the potatoes Add to a pot of salted water and boil for about 8 minutes, just until they are partially cooked. They should still be firm in the center. Drain the potatoes very well and let them cool until they’re easy to handle. Grate them using the large holes of a box grater. Spread the grated potatoes out for a few minutes to allow excess steam to escape. If they feel particularly wet, gently squeeze out any excess moisture. Add the grated potatoes, cornstarch, cheddar cheese, garlic powder, black pepper, salt. Gently mix until everything is evenly combined. Take a portion of the mixture and firmly press it into a thick rectangle or oval. Repeat with the remaining mixture. Heat about 1 inch of oil in a skillet over medium heat to 360°F. Carefully add the hash browns and fry for about 3–4 minutes per side, or until deeply golden and crispy. Transfer to a wire rack or paper towel-lined plate and let the excess oil drain. For the sauce Mix mayonnaise, ketchup, hot sauce, garlic powder, black pepper, salt, and lemon juice (or pickle juice) until smooth and creamy. Serve the hash browns hot and crispy with the dipping sauce. #recipe #hashbrowns #cheese
311M
9.29M
13.1K
2mo ago
iramsfoodstory
Crispy cheesy hashbrowns Ingredients 8-9 medium russet potatoes 5 tbsp corn starch 4 oz shredded cheddar cheese Salt to taste 1 tsp black pepper 1 1/2 tsp garlic powder Oil for frying For the sauce 1/2 cup mayonnaise 2 tbsp ketchup 1 tbsp hot sauce Salt to taste 1 tsp garlic powder 1/2 tsp black pepper 1/4 tsp smoked paprika powder 1 tsp lemon juice Method Peel the potatoes Add to a pot of salted water and boil for about 8 minutes, just until they are partially cooked. They should still be firm in the center. Drain the potatoes very well and let them cool until they’re easy to handle. Grate them using the large holes of a box grater. Spread the grated potatoes out for a few minutes to allow excess steam to escape. If they feel particularly wet, gently squeeze out any excess moisture. Add the grated potatoes, cornstarch, cheddar cheese, garlic powder, black pepper, salt. Gently mix until everything is evenly combined. Take a portion of the mixture and firmly press it into a thick rectangle or oval. Repeat with the remaining mixture. Heat about 1 inch of oil in a skillet over medium heat to 360°F. Carefully add the hash browns and fry for about 3–4 minutes per side, or until deeply golden and crispy. Transfer to a wire rack or paper towel-lined plate and let the excess oil drain. For the sauce Mix mayonnaise, ketchup, hot sauce, garlic powder, black pepper, salt, and lemon juice (or pickle juice) until smooth and creamy. Serve the hash browns hot and crispy with the dipping sauce. #recipe #hashbrowns #cheese
Crispy cheeseburger wraps Ingredients For the beef mixture: 1 lb ground beef ( 80% lean, 20% fat ) 2 tbsp oil 1 yellow onion, finely diced 1 tbsp fresh garlic, minced 1 tbsp tomato paste Salt to taste 1 tsp black pepper 1 tbsp garlic powder 2 tsp smoked paprika powder 1 tsp onion powder 1 large jalapeño, chopped 1 tbsp Worcestershire sauce 1/2 cup water For the cheese burger sauce: 1/2 cup mayonnaise 2 tbsp ketchup 1 tbsp yellow mustard 1/2 tsp Worcestershire sauce 1 1/2 tbsp finely minced dill pickles 1 tbsp pickle juice 1 tsp finely minced onion 1/2 tsp garlic powder 1/4 tsp smoked paprika 1/2 tsp sugar 1/4 tsp black pepper To assemble: 9 medium tortilla wraps 1 1/2 cup Mexican style four cheese 1/2 cup caramelized onions 1/3 cup picked jalapeños, chopped Oil for pan frying Method: Heat 1 tbsp oil in a large skillet over medium-high heat. Add onion and cook 3–4 minutes until softened. Add garlic and cook 30 seconds. Add beef and cook, breaking it up, until browned and fully cooked. Drain excess fat if needed, leaving a little behind. Add tomato paste, salt, pepper, garlic powder, smoked paprika and onion powder. Cook 1–2 minutes. Add Worcestershire sauce jalapeños and water. Simmer uncovered 5–7 minutes, stirring occasionally, until the liquid has completely reduced and the beef is moist but not watery. Taste and adjust salt if needed. Remove from heat and cool slightly. For the sauce, mix mayonnaise, ketchup, mustard, Worcestershire sauce, pickles, pickle juice, onion, garlic powder, smoked paprika, sugar and black pepper until smooth. Refrigerate until ready to use. Lay out the tortillas and spread about 1 tbsp sauce slightly below the center. Add about 1/4 cup beef, 2 tbsp cheese, caramelized onions and pickled jalapeños. Fold the bottom over the filling, fold in the sides and roll tightly. Heat a thin layer of oil in a skillet over medium heat. Place wraps seam-side down and cook 2–3 minutes per side, pressing gently, until golden and crispy. Continue cooking until all sides are crisp and the cheese is melted. Rest 1–2 minutes, slice in half and serve immediately with extra cheeseburger sauce. #recipe #cheeseburgerwrap
96.1M
4.59M
4.71K
1mo ago
iramsfoodstory
Crispy cheeseburger wraps Ingredients For the beef mixture: 1 lb ground beef ( 80% lean, 20% fat ) 2 tbsp oil 1 yellow onion, finely diced 1 tbsp fresh garlic, minced 1 tbsp tomato paste Salt to taste 1 tsp black pepper 1 tbsp garlic powder 2 tsp smoked paprika powder 1 tsp onion powder 1 large jalapeño, chopped 1 tbsp Worcestershire sauce 1/2 cup water For the cheese burger sauce: 1/2 cup mayonnaise 2 tbsp ketchup 1 tbsp yellow mustard 1/2 tsp Worcestershire sauce 1 1/2 tbsp finely minced dill pickles 1 tbsp pickle juice 1 tsp finely minced onion 1/2 tsp garlic powder 1/4 tsp smoked paprika 1/2 tsp sugar 1/4 tsp black pepper To assemble: 9 medium tortilla wraps 1 1/2 cup Mexican style four cheese 1/2 cup caramelized onions 1/3 cup picked jalapeños, chopped Oil for pan frying Method: Heat 1 tbsp oil in a large skillet over medium-high heat. Add onion and cook 3–4 minutes until softened. Add garlic and cook 30 seconds. Add beef and cook, breaking it up, until browned and fully cooked. Drain excess fat if needed, leaving a little behind. Add tomato paste, salt, pepper, garlic powder, smoked paprika and onion powder. Cook 1–2 minutes. Add Worcestershire sauce jalapeños and water. Simmer uncovered 5–7 minutes, stirring occasionally, until the liquid has completely reduced and the beef is moist but not watery. Taste and adjust salt if needed. Remove from heat and cool slightly. For the sauce, mix mayonnaise, ketchup, mustard, Worcestershire sauce, pickles, pickle juice, onion, garlic powder, smoked paprika, sugar and black pepper until smooth. Refrigerate until ready to use. Lay out the tortillas and spread about 1 tbsp sauce slightly below the center. Add about 1/4 cup beef, 2 tbsp cheese, caramelized onions and pickled jalapeños. Fold the bottom over the filling, fold in the sides and roll tightly. Heat a thin layer of oil in a skillet over medium heat. Place wraps seam-side down and cook 2–3 minutes per side, pressing gently, until golden and crispy. Continue cooking until all sides are crisp and the cheese is melted. Rest 1–2 minutes, slice in half and serve immediately with extra cheeseburger sauce. #recipe #cheeseburgerwrap
Crispy chicken shawarma 🌯 Ingredients For the chicken: 2 lb boneless chicken thighs, cut into pieces Salt to taste 1 tsp black pepper 1/2 tsp red chili powder 1 tbsp smoked paprika powder 1 tbsp garlic powder 1 tsp cumin powder 1/2 tsp coriander powder 1/2 tsp turmeric powder 1 tsp onion powder 1 tablespoon lemon juice 2 tbsp whole milk greek yogurt 1 tsp red pepper paste 1 tbsp tomato paste 2 tbsp oil ( for marinating ) + more for cooking the chicken For the garlic sauce: 1/2 cup mayonnaise 3 tbsp sour cream 1 tbsp lemon juice 2 cloves fresh garlic, minced Salt to taste 1 tbsp olive oil For the shawarma glaze: 1/2 cup oil 1 tbsp red pepper paste or tomato paste 1 tbsp sumac Pinch of salt 2 tbsp pomegranate molasses For the sumac onion: 1 red onion, thinly sliced Squeeze of lemon juice 1 tsp sumac 1 tbsp parsley, freshly chopped Salt to taste 1 tbsp oil To assemble 6 thin pita bread 1 cup tomato, seeded and diced French fries Method: Marinade the chicken: In a bowl, combine chicken with salt, black pepper, red chili powder, smoked, paprika, garlic powder, cumin, coriander, turmeric, onion powder. Add lemon juice, Greek yogurt, red pepper paste, tomato paste, oil. Mix well until the chicken is fully coated. Cover and marinate for at least 2 hours, or overnight. Make sauce: In a bowl, whisk together mayonnaise, sour cream, lemon juice, garlic, olive oil, and salt until smooth. Refrigerate until ready to use. For the glaze : Mix oil, red pepper paste, sumac, salt, and pomegranate molasses in a small bowl. Set aside. For Sumac Onions: Combine sliced onion, lemon juice, sumac, parsley, salt, and oil. Toss well and set aside. Heat oil In skillet over medium high heat. Add the marinated chicken and cook in batches for about 8–10 minutes until fully cooked and slightly charred. Assemble the Shawarma: Take the pita wrap. Spread garlic sauce, add chicken, fries, sumac onions, fries and diced tomatoes.�Roll the pita tightly into a wrap. Toast it in a skillet for 1–2 minutes on each side. Then, coat the wrap with shawarma glaze and cook until it’s golden and crispy, serve warm. #shawarma #recipe #crispyshawarma
92.3M
3.54M
5.14K
8mo ago
iramsfoodstory
Crispy chicken shawarma 🌯 Ingredients For the chicken: 2 lb boneless chicken thighs, cut into pieces Salt to taste 1 tsp black pepper 1/2 tsp red chili powder 1 tbsp smoked paprika powder 1 tbsp garlic powder 1 tsp cumin powder 1/2 tsp coriander powder 1/2 tsp turmeric powder 1 tsp onion powder 1 tablespoon lemon juice 2 tbsp whole milk greek yogurt 1 tsp red pepper paste 1 tbsp tomato paste 2 tbsp oil ( for marinating ) + more for cooking the chicken For the garlic sauce: 1/2 cup mayonnaise 3 tbsp sour cream 1 tbsp lemon juice 2 cloves fresh garlic, minced Salt to taste 1 tbsp olive oil For the shawarma glaze: 1/2 cup oil 1 tbsp red pepper paste or tomato paste 1 tbsp sumac Pinch of salt 2 tbsp pomegranate molasses For the sumac onion: 1 red onion, thinly sliced Squeeze of lemon juice 1 tsp sumac 1 tbsp parsley, freshly chopped Salt to taste 1 tbsp oil To assemble 6 thin pita bread 1 cup tomato, seeded and diced French fries Method: Marinade the chicken: In a bowl, combine chicken with salt, black pepper, red chili powder, smoked, paprika, garlic powder, cumin, coriander, turmeric, onion powder. Add lemon juice, Greek yogurt, red pepper paste, tomato paste, oil. Mix well until the chicken is fully coated. Cover and marinate for at least 2 hours, or overnight. Make sauce: In a bowl, whisk together mayonnaise, sour cream, lemon juice, garlic, olive oil, and salt until smooth. Refrigerate until ready to use. For the glaze : Mix oil, red pepper paste, sumac, salt, and pomegranate molasses in a small bowl. Set aside. For Sumac Onions: Combine sliced onion, lemon juice, sumac, parsley, salt, and oil. Toss well and set aside. Heat oil In skillet over medium high heat. Add the marinated chicken and cook in batches for about 8–10 minutes until fully cooked and slightly charred. Assemble the Shawarma: Take the pita wrap. Spread garlic sauce, add chicken, fries, sumac onions, fries and diced tomatoes.�Roll the pita tightly into a wrap. Toast it in a skillet for 1–2 minutes on each side. Then, coat the wrap with shawarma glaze and cook until it’s golden and crispy, serve warm. #shawarma #recipe #crispyshawarma
Chicken Alfredo garlic bread🥖 Ingredients For the chicken 1 lb boneless skinless chicken breast, halved lengthwise and pounded to an even thickness Salt to taste 1 tbsp smoked paprika powder 1 tbsp garlic powder 1 tsp black pepper 1 tsp onion powder 2 tbsp clarified butter or oil for cooking For the Alfredo sauce: 2 tbsp fresh garlic , finely minced 2 tbsp butter 1 cup unsweetened heavy whipping cream Salt to taste 1 tsp black pepper 1/2 cup freshly grated Parmesan cheese For the garlic butter compound: 1/2 cup unsalted butter, softened 1 tbsp fresh garlic, finely minced 1 tbsp fresh parsley, finely chopped To assemble; 1 loaf of Italian bread 1 cup mozzarella cheese Method: Pre heat oven to 350 F. Pat dry the chicken Season the chicken with salt, pepper, paprika, garlic powder, onion powder on both sides. In a pan heat clarified butter or oil on medium heat. Once the butter is melted add seasoned chicken and cook for 4-5 min per side or until the internal temperature reaches 165 F. Remove chicken from the pan slice it and set aside. In another pan add butter on medium low heat, once butter is melted add garlic and sauté until fragrant. Add heavy whipping cream . Bring the mixture to boil , gradually add Parmesan cheese. Season with salt to taste and black pepper. Cook on medium low heat until sauce thickens Make garlic butter compound by mixing softened butter, garlic and parsley in a bowl add some salt and mix well to combine. Cut the loaf in half lengthwise and spread 2-3 tbsp garlic butter compound on it. Add the Alfredo sauce. Add mozzarella cheese and top it with slices chicken . Lastly add more Alfredo sauce on top and some parsley. Place on a baking sheet and bake for 20-25 min or until the bread is crispy and the cheese is melted and golden. Serve warm either with leftover Alfredo sauce and enjoy. #chickenalfredo #garlicbread #recipe
84.8M
3.49M
4.41K
11mo ago
iramsfoodstory
Chicken Alfredo garlic bread🥖 Ingredients For the chicken 1 lb boneless skinless chicken breast, halved lengthwise and pounded to an even thickness Salt to taste 1 tbsp smoked paprika powder 1 tbsp garlic powder 1 tsp black pepper 1 tsp onion powder 2 tbsp clarified butter or oil for cooking For the Alfredo sauce: 2 tbsp fresh garlic , finely minced 2 tbsp butter 1 cup unsweetened heavy whipping cream Salt to taste 1 tsp black pepper 1/2 cup freshly grated Parmesan cheese For the garlic butter compound: 1/2 cup unsalted butter, softened 1 tbsp fresh garlic, finely minced 1 tbsp fresh parsley, finely chopped To assemble; 1 loaf of Italian bread 1 cup mozzarella cheese Method: Pre heat oven to 350 F. Pat dry the chicken Season the chicken with salt, pepper, paprika, garlic powder, onion powder on both sides. In a pan heat clarified butter or oil on medium heat. Once the butter is melted add seasoned chicken and cook for 4-5 min per side or until the internal temperature reaches 165 F. Remove chicken from the pan slice it and set aside. In another pan add butter on medium low heat, once butter is melted add garlic and sauté until fragrant. Add heavy whipping cream . Bring the mixture to boil , gradually add Parmesan cheese. Season with salt to taste and black pepper. Cook on medium low heat until sauce thickens Make garlic butter compound by mixing softened butter, garlic and parsley in a bowl add some salt and mix well to combine. Cut the loaf in half lengthwise and spread 2-3 tbsp garlic butter compound on it. Add the Alfredo sauce. Add mozzarella cheese and top it with slices chicken . Lastly add more Alfredo sauce on top and some parsley. Place on a baking sheet and bake for 20-25 min or until the bread is crispy and the cheese is melted and golden. Serve warm either with leftover Alfredo sauce and enjoy. #chickenalfredo #garlicbread #recipe
Chicken Alfredo wrap 🌯 Ingredients For the chicken 2 lb boneless chicken breast Salt to taste 1 tsp black pepper 1 tbsp garlic powder 1 tsp onion powder 1 tbsp smoked paprika powder 1 tbsp chosenfoods avocado oil ( for marinating ) 1 tbsp chosenfoods avocado oil ( for cooking ) For the creamy Alfredo sauce : 2 tbsp butter 1 tbsp garlic, minced 1 cup whole milk 1/3 cup Chosen Foods Mayonnaise 3/4 cup Parmesan cheese, freshly grated Salt, to taste 1/2 tsp black pepper 1 tsp garlic powder 1/2 tsp Italian seasoning 1 tsp dried parsley To assemble: 6 large flour tortillas wraps 1 cup mozzarella cheese Method: In a large bowl, combine the chicken, salt, black pepper, garlic powder, onion powder, smoked paprika, and 1 tablespoon avocado oil. Mix until the chicken is evenly coated and let marinate for at least 15 minutes. Heat the remaining tablespoon of avocado oil in a large skillet over medium-high heat. Add the chicken and cook for 6–8 minutes, stirring occasionally, until golden brown and fully cooked through. Remove from the skillet and set aside. In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant. Pour in the milk and whisk until smooth. Add the mayonnaise and continue whisking until fully combined. Stir in the Parmesan cheese, salt, black pepper, garlic powder, Italian seasoning, and parsley. Cook for 2–3 minutes, stirring frequently, until the sauce becomes thick and creamy. Lay the tortillas on a flat surface. Divide the chicken Alfredo mixture sauce among the tortillas and top each with shredded mozzarella cheese. Add the Alfredo sauce on tip Fold in the sides of each tortilla and roll tightly into wraps. Place the wraps seam-side down in a clean skillet over medium heat. Toast for 2–3 minutes per side, or until golden brown and crispy, and the cheese has melted. Slice in half and serve immediately. #recipe #alfredosauce #chickenwrap
84.1M
4.30M
4.90K
3mo ago
iramsfoodstory
Chicken Alfredo wrap 🌯 Ingredients For the chicken 2 lb boneless chicken breast Salt to taste 1 tsp black pepper 1 tbsp garlic powder 1 tsp onion powder 1 tbsp smoked paprika powder 1 tbsp chosenfoods avocado oil ( for marinating ) 1 tbsp chosenfoods avocado oil ( for cooking ) For the creamy Alfredo sauce : 2 tbsp butter 1 tbsp garlic, minced 1 cup whole milk 1/3 cup Chosen Foods Mayonnaise 3/4 cup Parmesan cheese, freshly grated Salt, to taste 1/2 tsp black pepper 1 tsp garlic powder 1/2 tsp Italian seasoning 1 tsp dried parsley To assemble: 6 large flour tortillas wraps 1 cup mozzarella cheese Method: In a large bowl, combine the chicken, salt, black pepper, garlic powder, onion powder, smoked paprika, and 1 tablespoon avocado oil. Mix until the chicken is evenly coated and let marinate for at least 15 minutes. Heat the remaining tablespoon of avocado oil in a large skillet over medium-high heat. Add the chicken and cook for 6–8 minutes, stirring occasionally, until golden brown and fully cooked through. Remove from the skillet and set aside. In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant. Pour in the milk and whisk until smooth. Add the mayonnaise and continue whisking until fully combined. Stir in the Parmesan cheese, salt, black pepper, garlic powder, Italian seasoning, and parsley. Cook for 2–3 minutes, stirring frequently, until the sauce becomes thick and creamy. Lay the tortillas on a flat surface. Divide the chicken Alfredo mixture sauce among the tortillas and top each with shredded mozzarella cheese. Add the Alfredo sauce on tip Fold in the sides of each tortilla and roll tightly into wraps. Place the wraps seam-side down in a clean skillet over medium heat. Toast for 2–3 minutes per side, or until golden brown and crispy, and the cheese has melted. Slice in half and serve immediately. #recipe #alfredosauce #chickenwrap
Garlic parmesan hashbrown 🥔 Ingredients: 5 large russet potatoes 1 egg 2 tbsp cornstarch Salt, to taste 1 tbsp garlic powder 1 tsp black pepper 1/2 cup freshly grated Parmesan cheese Oil, for frying Method: Peel and wash the potatoes, then partially boil them in salt water for 10 minutes. Once cooled, finely grate the potatoes using a shredder. In a bowl, combine the grated potatoes, egg, cornstarch, salt, pepper, garlic powder, and Parmesan cheese . Mix well. Shape the mixture into oval-shaped hash browns. Place the hash browns on a lined sheet and freeze for at least 1 hour. Heat oil in a pan over medium-high heat. Once hot, reduce the heat to medium-low. Shallow-fry 3-4 hash browns at a time for 4 minutes on each side, until golden brown and crispy. Serve hot and enjoy! #hashbrown #recipe
71.8M
1.42M
3.79K
9mo ago
iramsfoodstory
Garlic parmesan hashbrown 🥔 Ingredients: 5 large russet potatoes 1 egg 2 tbsp cornstarch Salt, to taste 1 tbsp garlic powder 1 tsp black pepper 1/2 cup freshly grated Parmesan cheese Oil, for frying Method: Peel and wash the potatoes, then partially boil them in salt water for 10 minutes. Once cooled, finely grate the potatoes using a shredder. In a bowl, combine the grated potatoes, egg, cornstarch, salt, pepper, garlic powder, and Parmesan cheese . Mix well. Shape the mixture into oval-shaped hash browns. Place the hash browns on a lined sheet and freeze for at least 1 hour. Heat oil in a pan over medium-high heat. Once hot, reduce the heat to medium-low. Shallow-fry 3-4 hash browns at a time for 4 minutes on each side, until golden brown and crispy. Serve hot and enjoy! #hashbrown #recipe
Crispy chipotle beef tacos chipotle lime crema 🌮 Ingredients For the taco seasoning: 1 tbsp red chili powder 2 tbsp garlic powder 1 tbsp onion powder 1 tbsp smoked red paprika powder 1 tsp dried oregano 1 tsp black pepper powder 1 tbsp ground cumin 1 tbsp salt For the beef: 2 lb ground beef (80 % lean , 20 % fat ) 1 tbsp taco seasoning ( less or more, adjust to taste ) 1 onion, diced Salt to taste 1 tbsp clarified butter or oil 2 tbsp tomato paste 1-2 tbsp chipotle pepper in adobo sauce, roughly chopped ( adjust to taste) 1/2 cup warm water 1 tbsp minced garlic For the chipotle lime crema: 1/3 cup sour cream 1/3 cup mayonnaise 1/3 cup butter milk or water 1-2 juice of lime 1 tbsp taco seasoning ( less or more adjust to taste) 2 tsp chipotle peppers in adobo sauce 1 tbsp dried parsley To assemble: 12-15 mini flour tortillas Oil for lightly frying tortillas 1 cup shredded mozzarella cheese Method: Make taco seasoning: In a bowl combine salt , pepper, paprika, garlic powder, onion powder, cumin, chili powder and oregano. Mix to combine. In a pan heat clarified butter add onion , sauté for a minute or until fragrant. Add minced beef. Cook on medium heat until it changes color, add fresh garlic mix to combine. Season with taco seasoning add tomato paste and chipotle peppers. Mix and sauté for 2-3 min. Taste and add more salt if needed Add warm water and cook for 8-10 min or until the beef is fully cooked and the water has evaporated. Make chipotle lime sauce: In a bowl add mayonnaise, sour cream, butter milk, chopped chipotle peppers add taco seasoning , lime juice and dried parsley. Mix until creamy and smooth. In a pan heat oil on medium heat , place tortilla , add shredded cheese, top it with beef one side. Close the tortilla by flipping half side. Cook until crispy and golden serve warm with salsa and chipotle lime crema sauce. #tacotuesday #taco #beeftaco
69.3M
2.93M
4.27K
2mo ago
iramsfoodstory
Crispy chipotle beef tacos chipotle lime crema 🌮 Ingredients For the taco seasoning: 1 tbsp red chili powder 2 tbsp garlic powder 1 tbsp onion powder 1 tbsp smoked red paprika powder 1 tsp dried oregano 1 tsp black pepper powder 1 tbsp ground cumin 1 tbsp salt For the beef: 2 lb ground beef (80 % lean , 20 % fat ) 1 tbsp taco seasoning ( less or more, adjust to taste ) 1 onion, diced Salt to taste 1 tbsp clarified butter or oil 2 tbsp tomato paste 1-2 tbsp chipotle pepper in adobo sauce, roughly chopped ( adjust to taste) 1/2 cup warm water 1 tbsp minced garlic For the chipotle lime crema: 1/3 cup sour cream 1/3 cup mayonnaise 1/3 cup butter milk or water 1-2 juice of lime 1 tbsp taco seasoning ( less or more adjust to taste) 2 tsp chipotle peppers in adobo sauce 1 tbsp dried parsley To assemble: 12-15 mini flour tortillas Oil for lightly frying tortillas 1 cup shredded mozzarella cheese Method: Make taco seasoning: In a bowl combine salt , pepper, paprika, garlic powder, onion powder, cumin, chili powder and oregano. Mix to combine. In a pan heat clarified butter add onion , sauté for a minute or until fragrant. Add minced beef. Cook on medium heat until it changes color, add fresh garlic mix to combine. Season with taco seasoning add tomato paste and chipotle peppers. Mix and sauté for 2-3 min. Taste and add more salt if needed Add warm water and cook for 8-10 min or until the beef is fully cooked and the water has evaporated. Make chipotle lime sauce: In a bowl add mayonnaise, sour cream, butter milk, chopped chipotle peppers add taco seasoning , lime juice and dried parsley. Mix until creamy and smooth. In a pan heat oil on medium heat , place tortilla , add shredded cheese, top it with beef one side. Close the tortilla by flipping half side. Cook until crispy and golden serve warm with salsa and chipotle lime crema sauce. #tacotuesday #taco #beeftaco
Crispy Chicken and Potato doughnuts 🥔🍗 Servings: 20-25 chicken doughnuts Ingredients: 1 lb boneless, skinless chicken breast, boiled and shredded 6 large potatoes, boiled 1/2 cup carrots, finely diced and boiled 1/2 cup bell pepper, finely chopped 1/2 cup green onion, finely chopped 1 cup mozzarella cheese, shredded 1 large egg 3 tbsp cornstarch Salt, to taste 1 tbsp black pepper 1 tbsp garlic powder 1 tbsp chicken powder 2-3 Serrano peppers, finely chopped (optional) 1 tbsp fresh parsley, chopped Oil, for frying Coating: 1 cup bread crumbs 1/2 cup all-purpose flour + 1/3 cup water (to make thick slurry) Instructions: In a large bowl, combine potatoes, chicken, carrots, Serrano peppers, bell peppers, green onions, egg, cornstarch, salt, pepper, garlic powder, chicken powder, and cheese. Mix until well combined and sticky. In a separate bowl, mix flour and water to form a thick paste. In another bowl, add bread crumbs. Shape potato-chicken mixture into doughnuts. Place them on a tray and Freeze them for 30 mins. Coat the chicken doughnuts in the flour mixture, then in bread crumbs. you can Freeze the chicken doughnuts for later use at this point, or heat oil in a pan over medium heat. Drop in the dough and fry for 2-3 minutes, flipping sides, or until golden brown and crispy. Do not overcrowd the pan. If air frying, lightly spray the chicken doughnuts with cooking oil and air fry at 400°F (200°C) for 10 minutes, flipping halfway. #chickenandpotatoes #crispychicken #recipe
69.2M
1.28M
7.16K
10mo ago
iramsfoodstory
Crispy Chicken and Potato doughnuts 🥔🍗 Servings: 20-25 chicken doughnuts Ingredients: 1 lb boneless, skinless chicken breast, boiled and shredded 6 large potatoes, boiled 1/2 cup carrots, finely diced and boiled 1/2 cup bell pepper, finely chopped 1/2 cup green onion, finely chopped 1 cup mozzarella cheese, shredded 1 large egg 3 tbsp cornstarch Salt, to taste 1 tbsp black pepper 1 tbsp garlic powder 1 tbsp chicken powder 2-3 Serrano peppers, finely chopped (optional) 1 tbsp fresh parsley, chopped Oil, for frying Coating: 1 cup bread crumbs 1/2 cup all-purpose flour + 1/3 cup water (to make thick slurry) Instructions: In a large bowl, combine potatoes, chicken, carrots, Serrano peppers, bell peppers, green onions, egg, cornstarch, salt, pepper, garlic powder, chicken powder, and cheese. Mix until well combined and sticky. In a separate bowl, mix flour and water to form a thick paste. In another bowl, add bread crumbs. Shape potato-chicken mixture into doughnuts. Place them on a tray and Freeze them for 30 mins. Coat the chicken doughnuts in the flour mixture, then in bread crumbs. you can Freeze the chicken doughnuts for later use at this point, or heat oil in a pan over medium heat. Drop in the dough and fry for 2-3 minutes, flipping sides, or until golden brown and crispy. Do not overcrowd the pan. If air frying, lightly spray the chicken doughnuts with cooking oil and air fry at 400°F (200°C) for 10 minutes, flipping halfway. #chickenandpotatoes #crispychicken #recipe
Crispy Garlic Parmesan Chicken Strips with Creamy Chili Sauce 🍗 Ingredients: For the Chicken: 2 lb chicken breast, cut into strips Salt to taste 1 tbsp garlic powder 1 tsp black pepper powder Oil for frying For the Dry Batter: 2 cups all-purpose flour Salt to taste 1 tbsp garlic powder 1 tsp black pepper For the Egg Mixture: 3 eggs For the Breadcrumb Coating: 2 cups panko breadcrumbs For Garlic Parmesan Butter: 1/2 cup butter 4-5 cloves fresh garlic, finely chopped 2 tbsp freshly chopped parsley 1 cup Parmesan cheese, freshly grated For the Sauce: 1/2 cup mayonnaise 2 tbsp ketchup 1-2 tbsp chili sauce (adjust to taste) 1/2 tbsp Dijon mustard Salt to taste 1 tsp smoked paprika powder 1 tbsp garlic powder 1 tsp black pepper powder Method: Season the Chicken: Sprinkle salt, garlic powder, and black pepper powder over the chicken strips. Mix well to ensure even coating. Prepare the Dry Batter: In a bowl, mix together flour, salt, garlic powder, and black pepper. Prepare the Egg Mixture: Beat the eggs in a separate bowl. Prepare the Breadcrumb Coating: Place panko breadcrumbs in another bowl. Coat the Chicken: Dip each seasoned chicken strip into the flour mixture, then the egg mixture, and finally the breadcrumb mixture, ensuring an even coat. Fry the Chicken: Heat oil in a deep frying pan over medium-high heat. Fry the coated chicken strips until golden brown and crispy. (for about 5-6 minutes flipping sides in between ) Make Garlic Parmesan Butter: In a pan heat butter once melted add minced garlic. Sauté for 1 min until fragrant. Remove and set aside Prepare the Sauce: In a bowl, combine mayonnaise, ketchup, chili sauce (to taste), Dijon mustard, salt, smoked paprika powder, garlic powder, and black pepper powder. Mix well. Serve:Toss the fried chicken strips with garlic butter. Top it with freshly grated Parmesan cheese and freshly chopped parsley. Serve with creamy chili sauce for dipping. #chickentenders #recipe #garlicparmesan
60.5M
2.19M
2.68K
8mo ago
iramsfoodstory
Crispy Garlic Parmesan Chicken Strips with Creamy Chili Sauce 🍗 Ingredients: For the Chicken: 2 lb chicken breast, cut into strips Salt to taste 1 tbsp garlic powder 1 tsp black pepper powder Oil for frying For the Dry Batter: 2 cups all-purpose flour Salt to taste 1 tbsp garlic powder 1 tsp black pepper For the Egg Mixture: 3 eggs For the Breadcrumb Coating: 2 cups panko breadcrumbs For Garlic Parmesan Butter: 1/2 cup butter 4-5 cloves fresh garlic, finely chopped 2 tbsp freshly chopped parsley 1 cup Parmesan cheese, freshly grated For the Sauce: 1/2 cup mayonnaise 2 tbsp ketchup 1-2 tbsp chili sauce (adjust to taste) 1/2 tbsp Dijon mustard Salt to taste 1 tsp smoked paprika powder 1 tbsp garlic powder 1 tsp black pepper powder Method: Season the Chicken: Sprinkle salt, garlic powder, and black pepper powder over the chicken strips. Mix well to ensure even coating. Prepare the Dry Batter: In a bowl, mix together flour, salt, garlic powder, and black pepper. Prepare the Egg Mixture: Beat the eggs in a separate bowl. Prepare the Breadcrumb Coating: Place panko breadcrumbs in another bowl. Coat the Chicken: Dip each seasoned chicken strip into the flour mixture, then the egg mixture, and finally the breadcrumb mixture, ensuring an even coat. Fry the Chicken: Heat oil in a deep frying pan over medium-high heat. Fry the coated chicken strips until golden brown and crispy. (for about 5-6 minutes flipping sides in between ) Make Garlic Parmesan Butter: In a pan heat butter once melted add minced garlic. Sauté for 1 min until fragrant. Remove and set aside Prepare the Sauce: In a bowl, combine mayonnaise, ketchup, chili sauce (to taste), Dijon mustard, salt, smoked paprika powder, garlic powder, and black pepper powder. Mix well. Serve:Toss the fried chicken strips with garlic butter. Top it with freshly grated Parmesan cheese and freshly chopped parsley. Serve with creamy chili sauce for dipping. #chickentenders #recipe #garlicparmesan
Chicken shawarma wrap 🌯 Ingredients For the chicken: 2 lb boneless chicken breast/ thighs, cut into thin slices 1 tbsp fresh garlic, finely minced 2 tbsp mayonnaise 1 tbsp olive oil 1 tbsp smoked paprika powder 1 tsp garlic powder 1 tsp black pepper powder 1/2 tsp cumin powder 1/2 tsp coriander powder 1 tsp red chili powder 1/2 tsp turmeric powder Salt to taste 1 tbsp fresh lemon juice 3 tbsp clarified butter/oil for cooking For the sumac onions 1 large red onion, thinly sliced and washed 1 tbsp fresh parsley, chopped 1 tbsp sumac 1 tsp lemon juice Salt to taste For the garlic sauce : 1/3 cup mayonnaise 1/3 cup sour cream 3-4 tbsp butter milk ( less or more to adjust the consistency of the sauce ) 2 tbsp ketchup 2 tbsp hot sauce 1 tsp freshly chopped parsley 1 tsp lemon juice 1 tbsp garlic powder 1 tbsp smoked paprika powder Salt to taste 1/2 tsp black pepper To assemble: 6 tortilla wraps 1/2 cup cucumber, chopped 1/2 cup tomatoes, chopped Spiced French fries 1/2 cup pickled cucumbers Method: In a mixing bowl add chicken, season with salt, pepper, garlic powder, smoked paprika powder, turmeric, red chili powder. Add in the mayonnaise, garlic, oil and lemon juice. Mix until well combined. Cover and let it marinate for at-least 1 hour. Prepare the sauce by mixing mayonnaise, sour cream, buttermilk, salt pepper, paprika powder, garlic powder, hot sauce, lemon juice, ketchup in a bowl. Whisk until smooth and creamy. Make the sumac onions by mixing onions, parsley , sumac, salt lemon juice in bowl. In a pan, heat clarified butter over medium heat. Once melted, add the chicken and cook in batches, ensuring not to overcrowd the pan. Cook for about 8-10 minutes, tossing occasionally, until the chicken is fully cooked through. Assemble the wrap by warming the tortilla, then adding sauce, Sumac onions, chicken, tomatoes, cucumber, pickled cucumbers, French fries, and more sauce. Close it and serve one. #shawarma #recipe
59.2M
2.55M
5.76K
9mo ago
iramsfoodstory
Chicken shawarma wrap 🌯 Ingredients For the chicken: 2 lb boneless chicken breast/ thighs, cut into thin slices 1 tbsp fresh garlic, finely minced 2 tbsp mayonnaise 1 tbsp olive oil 1 tbsp smoked paprika powder 1 tsp garlic powder 1 tsp black pepper powder 1/2 tsp cumin powder 1/2 tsp coriander powder 1 tsp red chili powder 1/2 tsp turmeric powder Salt to taste 1 tbsp fresh lemon juice 3 tbsp clarified butter/oil for cooking For the sumac onions 1 large red onion, thinly sliced and washed 1 tbsp fresh parsley, chopped 1 tbsp sumac 1 tsp lemon juice Salt to taste For the garlic sauce : 1/3 cup mayonnaise 1/3 cup sour cream 3-4 tbsp butter milk ( less or more to adjust the consistency of the sauce ) 2 tbsp ketchup 2 tbsp hot sauce 1 tsp freshly chopped parsley 1 tsp lemon juice 1 tbsp garlic powder 1 tbsp smoked paprika powder Salt to taste 1/2 tsp black pepper To assemble: 6 tortilla wraps 1/2 cup cucumber, chopped 1/2 cup tomatoes, chopped Spiced French fries 1/2 cup pickled cucumbers Method: In a mixing bowl add chicken, season with salt, pepper, garlic powder, smoked paprika powder, turmeric, red chili powder. Add in the mayonnaise, garlic, oil and lemon juice. Mix until well combined. Cover and let it marinate for at-least 1 hour. Prepare the sauce by mixing mayonnaise, sour cream, buttermilk, salt pepper, paprika powder, garlic powder, hot sauce, lemon juice, ketchup in a bowl. Whisk until smooth and creamy. Make the sumac onions by mixing onions, parsley , sumac, salt lemon juice in bowl. In a pan, heat clarified butter over medium heat. Once melted, add the chicken and cook in batches, ensuring not to overcrowd the pan. Cook for about 8-10 minutes, tossing occasionally, until the chicken is fully cooked through. Assemble the wrap by warming the tortilla, then adding sauce, Sumac onions, chicken, tomatoes, cucumber, pickled cucumbers, French fries, and more sauce. Close it and serve one. #shawarma #recipe
Crispy garlic cheese shawarma wrap 🌯 Ingredients For the chicken: 2 lb boneless chicken breast and thighs mix, cut into small pieces Salt to taste 1 tsp black pepper 1 tbsp garlic powder 1 tsp onion powder 1 tbsp paprika powder 1 tsp sumac powder 1 tsp cumin powder 1-2 tsp red pepper flakes 2 tbsp whole milk yogurt 1 tbsp extra virgin olive oil 1 tbsp lemon juice 1 cup shredded mozzarella cheese 1 tsp parsley Oil for cooking For the salad: 1 red onion, thinly diced 1/2 cup tomato, diced 1 tbsp parsley, finely chopped Salt to taste 1/2 tsp black pepper 1/2 tsp sumac 1 tbsp lemon juice 1 tbsp extra virgin olive oil For the creamy garlic sauce 1/2 cup mayonnaise 1/4 cup sour cream 2 cloves fresh garlic 1 tbsp lemon juice Salt to taste 1/2 tsp black pepper 1/2 tsp honey 1 tbsp paprika powder 1 tsp garlic powder To assemble: 6-7 Thin pita wrap Method: Mix chicken with salt, pepper, garlic powder, onion powder, paprika, sumac, cumin, red pepper flakes, yogurt, olive oil and lemon juice. Coat well and marinate for at least 30 minutes, or refrigerate for a few hours. For the salad, mix onion, tomato and parsley. Season with salt, pepper and sumac, then toss with lemon juice and olive oil. For the sauce, blend mayonnaise, sour cream, garlic, lemon juice, salt, pepper, paprika, garlic powder and honey in a blender until smooth. Heat a little oil in a large skillet over medium-high heat. Cook the chicken in batches without overcrowding until golden brown, crispy around the edges and cooked through. Return all the chicken to the pan, top with mozzarella and cover for 1–2 minutes until melted. Toss gently and sprinkle with parsley. Warm the pita, spread with garlic sauce, then add the cheesy chicken and salad. Fold tightly and place seam-side down in a lightly oiled skillet over medium heat. Toast both sides until golden, crispy and the cheese is melty. Cut in half and serve with extra garlic sauce. #recipe #shawarma #garlicchicken
54.5M
2.63M
2.76K
1mo ago
iramsfoodstory
Crispy garlic cheese shawarma wrap 🌯 Ingredients For the chicken: 2 lb boneless chicken breast and thighs mix, cut into small pieces Salt to taste 1 tsp black pepper 1 tbsp garlic powder 1 tsp onion powder 1 tbsp paprika powder 1 tsp sumac powder 1 tsp cumin powder 1-2 tsp red pepper flakes 2 tbsp whole milk yogurt 1 tbsp extra virgin olive oil 1 tbsp lemon juice 1 cup shredded mozzarella cheese 1 tsp parsley Oil for cooking For the salad: 1 red onion, thinly diced 1/2 cup tomato, diced 1 tbsp parsley, finely chopped Salt to taste 1/2 tsp black pepper 1/2 tsp sumac 1 tbsp lemon juice 1 tbsp extra virgin olive oil For the creamy garlic sauce 1/2 cup mayonnaise 1/4 cup sour cream 2 cloves fresh garlic 1 tbsp lemon juice Salt to taste 1/2 tsp black pepper 1/2 tsp honey 1 tbsp paprika powder 1 tsp garlic powder To assemble: 6-7 Thin pita wrap Method: Mix chicken with salt, pepper, garlic powder, onion powder, paprika, sumac, cumin, red pepper flakes, yogurt, olive oil and lemon juice. Coat well and marinate for at least 30 minutes, or refrigerate for a few hours. For the salad, mix onion, tomato and parsley. Season with salt, pepper and sumac, then toss with lemon juice and olive oil. For the sauce, blend mayonnaise, sour cream, garlic, lemon juice, salt, pepper, paprika, garlic powder and honey in a blender until smooth. Heat a little oil in a large skillet over medium-high heat. Cook the chicken in batches without overcrowding until golden brown, crispy around the edges and cooked through. Return all the chicken to the pan, top with mozzarella and cover for 1–2 minutes until melted. Toss gently and sprinkle with parsley. Warm the pita, spread with garlic sauce, then add the cheesy chicken and salad. Fold tightly and place seam-side down in a lightly oiled skillet over medium heat. Toast both sides until golden, crispy and the cheese is melty. Cut in half and serve with extra garlic sauce. #recipe #shawarma #garlicchicken
Lemon garlic chicken Alfredo 🍋🧄 Ingredients For the chicken: 1 chicken breast, halved lengthwise into even thickness Salt to taste 1 tsp smoked paprika powder 1 tsp garlic powder 1/2 tsp black pepper powder 1 tbsp oil ( for marinating ) 2 tbsp oil for cooking For the sauce: 1 1/2 tbsp all purpose flour 5 tbsp butter 1 1/2 cup unsweetened heavy whipping cream, room temp Salt to taste 1/2 tsp black pepper 1 tsp garlic powder 1 tsp Italian seasoning 1 tsp dried parsley 3/4 cup freshly grated Parmesan cheese 1 tbsp lemon zest 2 tsp lemon juice To assemble: 9 oz fettuccine 1 cup pasta water Method: Pat the chicken dry and season it with salt, pepper, garlic powder, and smoked paprika powder. Add oil and mix well to combine. Let it marinate for 30 minutes. Bring a large pot of generously salted water to a boil. Cook fettuccine until al dente. Reserve 1 cup pasta water, then drain. In a pan add oil add the marinated chicken and cook for 4–5 minutes per side on medium-high heat, depending on thickness. Remove the chicken in the same pan add butter once the butter is melted. Add the all purpose, flour. Whisk constantly for 30-40 sec to cook out the raw taste (do not brown). Add in heavy whipping cream. Mix and add salt, garlic powder, black pepper, Italian seasoning, dried parsley. Simmer gently for 3–4 minutes, stirring, until slightly thickened. Reduce heat to low, then stir in Parmesan cheese until melted and smooth. Add lemon zest and lemon juice. Taste and adjust salt or lemon if needed. Add cooked fettuccine to the sauce. Add ¼ cup at a time, as needed . Toss gently, adding reserved pasta water a little at a time until the sauce is silky and coats the pasta beautifully. Add sliced chicken and toss again. Simmer on low for 1–2 minutes to let everything come together. Garnish with extra Parmesan, parsley, or a pinch of black pepper. Optional: a tiny drizzle of olive oil or butter on top for extra gloss #recipe #pasta #chickenalfredo
54.1M
2.43M
2.39K
5mo ago
iramsfoodstory
Lemon garlic chicken Alfredo 🍋🧄 Ingredients For the chicken: 1 chicken breast, halved lengthwise into even thickness Salt to taste 1 tsp smoked paprika powder 1 tsp garlic powder 1/2 tsp black pepper powder 1 tbsp oil ( for marinating ) 2 tbsp oil for cooking For the sauce: 1 1/2 tbsp all purpose flour 5 tbsp butter 1 1/2 cup unsweetened heavy whipping cream, room temp Salt to taste 1/2 tsp black pepper 1 tsp garlic powder 1 tsp Italian seasoning 1 tsp dried parsley 3/4 cup freshly grated Parmesan cheese 1 tbsp lemon zest 2 tsp lemon juice To assemble: 9 oz fettuccine 1 cup pasta water Method: Pat the chicken dry and season it with salt, pepper, garlic powder, and smoked paprika powder. Add oil and mix well to combine. Let it marinate for 30 minutes. Bring a large pot of generously salted water to a boil. Cook fettuccine until al dente. Reserve 1 cup pasta water, then drain. In a pan add oil add the marinated chicken and cook for 4–5 minutes per side on medium-high heat, depending on thickness. Remove the chicken in the same pan add butter once the butter is melted. Add the all purpose, flour. Whisk constantly for 30-40 sec to cook out the raw taste (do not brown). Add in heavy whipping cream. Mix and add salt, garlic powder, black pepper, Italian seasoning, dried parsley. Simmer gently for 3–4 minutes, stirring, until slightly thickened. Reduce heat to low, then stir in Parmesan cheese until melted and smooth. Add lemon zest and lemon juice. Taste and adjust salt or lemon if needed. Add cooked fettuccine to the sauce. Add ¼ cup at a time, as needed . Toss gently, adding reserved pasta water a little at a time until the sauce is silky and coats the pasta beautifully. Add sliced chicken and toss again. Simmer on low for 1–2 minutes to let everything come together. Garnish with extra Parmesan, parsley, or a pinch of black pepper. Optional: a tiny drizzle of olive oil or butter on top for extra gloss #recipe #pasta #chickenalfredo
Sweet chili garlic chicken tenders. Ingredients 1 lb chicken tenders For the wet batter: 1 1/2 cup butter milk 2 tbsp lemon juice 2 tbsp soy sauce 1/4 cup hot sauce Salt to taste 1 tbsp garlic powder 1 tbsp onion powder 1 tbsp smoked paprika powder 1 tsp black pepper powder For the dry batter: 2 cups all purpose flour 1/2 cup corn starch 2 tbsp baking powder Salt to taste 1 tbsp garlic powder 1 tbsp onion powder 1 tbsp smoked paprika powder 1 tsp black pepper powder For the sweet chili garlic sauce 1/3 cup honey 2 tbsp ketchup 1 tbsp soy sauce sauce 1 tbsp fresh lemon juice 1/4 cup hot sauce 1 tbsp chili garlic sauce 3 cloves garlic, minced Salt to taste 2 tbsp butter, cold For the ranch dressing 1/2 cup mayonnaise 1/4 cup sour cream 2 tbsp buttermilk 1/2 tsp garlic powder 1/2 tsp onion powder 1/2 tsp dried parsley 1/4 tsp dried dill 1/4 tsp black pepper 1 tsp lemon juice Salt to taste Method: Marinate chicken with buttermilk, lemon juice, soy sauce, hot sauce, garlic powder, onion powder, smoked paprika, black pepper, and salt. Mix well, cover, and refrigerate for at least 30 minutes, or 2–4 hours for the best flavor and tenderness. In a bowl, whisk together flour, cornstarch, baking powder, garlic powder, onion powder, smoked paprika, black pepper, and salt. Remove chicken from the buttermilk mixture and coat well in seasoned flour, pressing the flour onto the chicken. Dip back into the reserved buttermilk marinade, then coat again in flour, pressing and squeezing the flour onto the chicken for a thick, craggy coating. Let rest for 5–10 minutes. Heat oil to 350°F and fry in batches for 4–6 minutes, turning occasionally, until golden and the chicken reaches 165°F. Transfer to a wire rack to keep crispy. For the sauce, add honey, ketchup, soy sauce, lemon juice, hot sauce, chili garlic sauce, garlic, and salt to a saucepan. Simmer over medium-low heat for 2–3 minutes until glossy and slightly thickened. Turn heat to low and whisk in the cold butter. Lightly brush the sweet chili garlic glaze over the chicken tenders. For the ranch, whisk everything together and refrigerate for 15–30 minutes. Serve with ranch and enjoy
50.5M
2.11M
2.08K
2mo ago
iramsfoodstory
Sweet chili garlic chicken tenders. Ingredients 1 lb chicken tenders For the wet batter: 1 1/2 cup butter milk 2 tbsp lemon juice 2 tbsp soy sauce 1/4 cup hot sauce Salt to taste 1 tbsp garlic powder 1 tbsp onion powder 1 tbsp smoked paprika powder 1 tsp black pepper powder For the dry batter: 2 cups all purpose flour 1/2 cup corn starch 2 tbsp baking powder Salt to taste 1 tbsp garlic powder 1 tbsp onion powder 1 tbsp smoked paprika powder 1 tsp black pepper powder For the sweet chili garlic sauce 1/3 cup honey 2 tbsp ketchup 1 tbsp soy sauce sauce 1 tbsp fresh lemon juice 1/4 cup hot sauce 1 tbsp chili garlic sauce 3 cloves garlic, minced Salt to taste 2 tbsp butter, cold For the ranch dressing 1/2 cup mayonnaise 1/4 cup sour cream 2 tbsp buttermilk 1/2 tsp garlic powder 1/2 tsp onion powder 1/2 tsp dried parsley 1/4 tsp dried dill 1/4 tsp black pepper 1 tsp lemon juice Salt to taste Method: Marinate chicken with buttermilk, lemon juice, soy sauce, hot sauce, garlic powder, onion powder, smoked paprika, black pepper, and salt. Mix well, cover, and refrigerate for at least 30 minutes, or 2–4 hours for the best flavor and tenderness. In a bowl, whisk together flour, cornstarch, baking powder, garlic powder, onion powder, smoked paprika, black pepper, and salt. Remove chicken from the buttermilk mixture and coat well in seasoned flour, pressing the flour onto the chicken. Dip back into the reserved buttermilk marinade, then coat again in flour, pressing and squeezing the flour onto the chicken for a thick, craggy coating. Let rest for 5–10 minutes. Heat oil to 350°F and fry in batches for 4–6 minutes, turning occasionally, until golden and the chicken reaches 165°F. Transfer to a wire rack to keep crispy. For the sauce, add honey, ketchup, soy sauce, lemon juice, hot sauce, chili garlic sauce, garlic, and salt to a saucepan. Simmer over medium-low heat for 2–3 minutes until glossy and slightly thickened. Turn heat to low and whisk in the cold butter. Lightly brush the sweet chili garlic glaze over the chicken tenders. For the ranch, whisk everything together and refrigerate for 15–30 minutes. Serve with ranch and enjoy
Crispy Chicken Shawarma   Ingredients   For the chicken: 2 lb boneless chicken thighs, cut into pieces Salt to taste 1 tsp black pepper 1/2 tsp red chili powder 1 tbsp smoked paprika powder 1 tbsp garlic powder 1 tsp cumin powder 1/2 tsp coriander powder 1/2 tsp turmeric powder 1 tsp onion powder 1 tbsp lemon juice 2 tbsp Toom garlic dip 1 tsp red pepper paste 1 tbsp tomato paste 2 tbsp oil (for marinating) + more for cooking the chicken   For the shawarma glaze: 1/2 cup oil 1 tbsp red pepper paste or tomato paste 1 tbsp sumac Pinch of salt 2 tbsp pomegranate molasses   For the sumac onion: 1 red onion, thinly sliced Squeeze of lemon juice 1 tsp sumac 1 tbsp parsley, freshly chopped Salt to taste 1 tbsp oil   To assemble: 6 thin pita bread 1 cup tomato, seeded and diced French fries 8oz Toom garlic dip       Method:   Marinade the chicken: In a bowl, combine chicken with salt, black pepper, red chili powder, smoked, paprika, garlic powder, cumin, coriander, turmeric, onion powder.   Add lemon juice, Toom garlic dip, red pepper paste, tomato paste, oil.  Mix well until the chicken is fully coated. Cover and marinate for at least 2 hours, or overnight.   For the glaze: Mix oil, red pepper paste, sumac, salt, and pomegranate molasses in a small bowl. Set aside.   For Sumac Onions: Combine sliced onion, lemon juice, sumac, parsley, salt, and oil. Toss well and set aside.   Heat oil in skillet over medium high heat. Add the marinated chicken and cook in batches for about 8–10 minutes until fully cooked and slightly charred.   Assemble the Shawarma: Take the pita wrap. Spread Toom garlic sauce, add chicken, fries, sumac onions, fries and diced tomatoes.   Roll the pita tightly into a wrap. Toast it in a skillet for 1–2 minutes on each side. Then, coat the wrap with shawarma glaze and cook until it’s golden and crispy.   Serve warm with more Toom garlic sauce and fries.   #recipe #reel #shawarma
47.2M
1.86M
1.14K
3mo ago
iramsfoodstory
Crispy Chicken Shawarma   Ingredients   For the chicken: 2 lb boneless chicken thighs, cut into pieces Salt to taste 1 tsp black pepper 1/2 tsp red chili powder 1 tbsp smoked paprika powder 1 tbsp garlic powder 1 tsp cumin powder 1/2 tsp coriander powder 1/2 tsp turmeric powder 1 tsp onion powder 1 tbsp lemon juice 2 tbsp Toom garlic dip 1 tsp red pepper paste 1 tbsp tomato paste 2 tbsp oil (for marinating) + more for cooking the chicken   For the shawarma glaze: 1/2 cup oil 1 tbsp red pepper paste or tomato paste 1 tbsp sumac Pinch of salt 2 tbsp pomegranate molasses   For the sumac onion: 1 red onion, thinly sliced Squeeze of lemon juice 1 tsp sumac 1 tbsp parsley, freshly chopped Salt to taste 1 tbsp oil   To assemble: 6 thin pita bread 1 cup tomato, seeded and diced French fries 8oz Toom garlic dip       Method:   Marinade the chicken: In a bowl, combine chicken with salt, black pepper, red chili powder, smoked, paprika, garlic powder, cumin, coriander, turmeric, onion powder.   Add lemon juice, Toom garlic dip, red pepper paste, tomato paste, oil.  Mix well until the chicken is fully coated. Cover and marinate for at least 2 hours, or overnight.   For the glaze: Mix oil, red pepper paste, sumac, salt, and pomegranate molasses in a small bowl. Set aside.   For Sumac Onions: Combine sliced onion, lemon juice, sumac, parsley, salt, and oil. Toss well and set aside.   Heat oil in skillet over medium high heat. Add the marinated chicken and cook in batches for about 8–10 minutes until fully cooked and slightly charred.   Assemble the Shawarma: Take the pita wrap. Spread Toom garlic sauce, add chicken, fries, sumac onions, fries and diced tomatoes.   Roll the pita tightly into a wrap. Toast it in a skillet for 1–2 minutes on each side. Then, coat the wrap with shawarma glaze and cook until it’s golden and crispy.   Serve warm with more Toom garlic sauce and fries.   #recipe #reel #shawarma
Crispy Beef Cones 🍦 Ingredients For the beef mixture: 1 lb. ground beef, 80% lean 20% fat 1 small yellow onion, finely chopped 1 tbsp fresh garlic, minced 4 tbsp tomato paste Salt to taste 1 tsp black pepper 1 tsp garlic powder 1 tsp smoked paprika powder 1/2 tsp red chili powder 1 tsp red chili flakes 1 cup water 1 cup mixed bell peppers, diced 1-2 Serrano peppers 2 tbsp oil To assemble: 8 medium tortillas, halved 8oz Tillamook Farmstyle Mozzarella Shredded Cheese 1 tsp dried parsley for garnish Cooking spray Toothpicks Instructions: In a pan, heat oil on medium heat. Once the oil is hot, add chopped onions and garlic. Sauté for 1 to 2 minutes until the onions become translucent. Then, add and sauté the beef for 2 to 3 minutes until it changes color. Add salt, pepper powder, red chili powder, garlic powder, and red chili flakes. Mix well and cook for 1 to 2 minutes until the spices are well combined. Add the tomato paste and stir until it’s fully incorporated. Then, add the water. Cover the pan and stir occasionally until the mixture thickens. This should take about 10 to 12 minutes. Once the water has mostly evaporated and the beef is cooked, add the bell peppers and Serrano peppers cook for 3 to 4 minutes. Remove the pan from heat and set it aside. Preheat the oven to 400°F and line a baking sheet with parchment paper. Shape each tortilla half into a cone and secure the seam with a toothpick. Lightly spray the outside of each cone with cooking spray. Place cones seam-side down on the baking sheet. Bake empty cones for 8-10 min until golden and crisp. Fill each cone with the beef filling and cheese. Stand each filled cone upright in a loaf pan, bake the cones for 8 to 10 minutes or until the cheese is melted and bubbly. Garnish with parsley and serve warm. #beefcones #recipe #gamedayrecipes
46.9M
1.69M
5.94K
9mo ago
iramsfoodstory
Crispy Beef Cones 🍦 Ingredients For the beef mixture: 1 lb. ground beef, 80% lean 20% fat 1 small yellow onion, finely chopped 1 tbsp fresh garlic, minced 4 tbsp tomato paste Salt to taste 1 tsp black pepper 1 tsp garlic powder 1 tsp smoked paprika powder 1/2 tsp red chili powder 1 tsp red chili flakes 1 cup water 1 cup mixed bell peppers, diced 1-2 Serrano peppers 2 tbsp oil To assemble: 8 medium tortillas, halved 8oz Tillamook Farmstyle Mozzarella Shredded Cheese 1 tsp dried parsley for garnish Cooking spray Toothpicks Instructions: In a pan, heat oil on medium heat. Once the oil is hot, add chopped onions and garlic. Sauté for 1 to 2 minutes until the onions become translucent. Then, add and sauté the beef for 2 to 3 minutes until it changes color. Add salt, pepper powder, red chili powder, garlic powder, and red chili flakes. Mix well and cook for 1 to 2 minutes until the spices are well combined. Add the tomato paste and stir until it’s fully incorporated. Then, add the water. Cover the pan and stir occasionally until the mixture thickens. This should take about 10 to 12 minutes. Once the water has mostly evaporated and the beef is cooked, add the bell peppers and Serrano peppers cook for 3 to 4 minutes. Remove the pan from heat and set it aside. Preheat the oven to 400°F and line a baking sheet with parchment paper. Shape each tortilla half into a cone and secure the seam with a toothpick. Lightly spray the outside of each cone with cooking spray. Place cones seam-side down on the baking sheet. Bake empty cones for 8-10 min until golden and crisp. Fill each cone with the beef filling and cheese. Stand each filled cone upright in a loaf pan, bake the cones for 8 to 10 minutes or until the cheese is melted and bubbly. Garnish with parsley and serve warm. #beefcones #recipe #gamedayrecipes
Fettuccine Alfredo 🍝 Ingredients: 225g fettuccine Salt to taste 1 tsp black pepper 1 tbsp garlic powder 1 tsp Italian seasoning 2 tbsp freshly minced parsley 1/2 cup butter 1 1/2 cup unsweetened heavy whipping cream 1 cup parmesan cheese 1 1/2 tbsp all-purpose flour 1 cup reserved pasta water Method: Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Reserve 1 cup of pasta water before draining. In a large saucepan, melt the butter over medium heat. Sprinkle flour over the butter mixture and whisk to combine. Cook for 1-2 minutes, stirring constantly. Gradually pour in the heavy whipping cream, whisking continuously to prevent lumps. Bring the mixture to a simmer and cook for 2-3 minutes or until slightly thickened. Remove the saucepan from the heat and stir in parmesan cheese until melted and smooth. Season with salt, black pepper, garlic powder and Italian seasoning. Add the cooked fettuccine to the saucepan and toss to combine, adding reserved pasta water if needed to achieve a creamy consistency. Stir in freshly minced parsley and serve hot. #recipe #alfredo #creamypasta #fettuccinealfredo
46.3M
1.31M
1.81K
7mo ago
iramsfoodstory
Fettuccine Alfredo 🍝 Ingredients: 225g fettuccine Salt to taste 1 tsp black pepper 1 tbsp garlic powder 1 tsp Italian seasoning 2 tbsp freshly minced parsley 1/2 cup butter 1 1/2 cup unsweetened heavy whipping cream 1 cup parmesan cheese 1 1/2 tbsp all-purpose flour 1 cup reserved pasta water Method: Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Reserve 1 cup of pasta water before draining. In a large saucepan, melt the butter over medium heat. Sprinkle flour over the butter mixture and whisk to combine. Cook for 1-2 minutes, stirring constantly. Gradually pour in the heavy whipping cream, whisking continuously to prevent lumps. Bring the mixture to a simmer and cook for 2-3 minutes or until slightly thickened. Remove the saucepan from the heat and stir in parmesan cheese until melted and smooth. Season with salt, black pepper, garlic powder and Italian seasoning. Add the cooked fettuccine to the saucepan and toss to combine, adding reserved pasta water if needed to achieve a creamy consistency. Stir in freshly minced parsley and serve hot. #recipe #alfredo #creamypasta #fettuccinealfredo
Crispy garlic parmesan chicken rolls 🌯 Ingredients For the chicken: 2 lb boneless chicken breast, cut into small pieces Salt to taste 1 tsp black pepper 1 tbsp garlic powder 1 tsp onion powder 2 tsp paprika powder 1/2 tsp cumin powder 1 tbsp lemon juice 1 tbsp oil (for marinating) 1 small yellow onion, diced 1 red bell pepper, diced 2 tbsp oil for cooking For the garlic parmesan sauce: 1 tbsp butter 1 tbsp garlic, minced 1 1/2 cup unsweetened heavy whipping cream 1 tbsp cream cheese Salt to taste 1/2 tsp black pepper 1 tsp garlic powder 1 tsp red chili flakes 1 cup Parmesan cheese , freshly grated 1 tsp parsley , finely chopped To assemble: 9-10 small flour tortilla wraps 1 cup mozzarella cheese Oil for pan frying Method: Season chicken with salt, black pepper, garlic powder, onion powder, paprika, cumin, lemon juice, and oil. Mix well. Heat 2 tbsp oil in a skillet over medium-high heat. Cook chicken until fully cooked and lightly golden. Add diced onion and bell pepper and sauté for 2–3 minutes until softened. Set aside. For the sauce, melt butter over medium-low heat. Add garlic and sauté for 30 seconds. Add heavy cream, cream cheese, salt, black pepper, garlic powder, and red chili flakes. Whisk until smooth and simmer until slightly thickened. Lower the heat and stir in Parmesan until melted and smooth. Turn off the heat and add parsley. Reserve half the sauce for dipping and mix the remaining half with the chicken. Let cool slightly. Add a few spoonfuls of filling to each tortilla and sprinkle with mozzarella. Fold in the sides and roll tightly. Lightly oil a skillet over medium to medium-low heat. Place rolls seam-side down and cook, turning until golden and crispy on all sides. Add more oil as needed. Avoid high heat so the tortilla doesn’t brown before the cheese melts. Sprinkle with fresh parsley and Parmesan and serve immediately with the reserved garlic Parmesan dipping sauce. #recipe #garlicparmesan #chickenroll
45.6M
2.27M
2.48K
2mo ago
iramsfoodstory
Crispy garlic parmesan chicken rolls 🌯 Ingredients For the chicken: 2 lb boneless chicken breast, cut into small pieces Salt to taste 1 tsp black pepper 1 tbsp garlic powder 1 tsp onion powder 2 tsp paprika powder 1/2 tsp cumin powder 1 tbsp lemon juice 1 tbsp oil (for marinating) 1 small yellow onion, diced 1 red bell pepper, diced 2 tbsp oil for cooking For the garlic parmesan sauce: 1 tbsp butter 1 tbsp garlic, minced 1 1/2 cup unsweetened heavy whipping cream 1 tbsp cream cheese Salt to taste 1/2 tsp black pepper 1 tsp garlic powder 1 tsp red chili flakes 1 cup Parmesan cheese , freshly grated 1 tsp parsley , finely chopped To assemble: 9-10 small flour tortilla wraps 1 cup mozzarella cheese Oil for pan frying Method: Season chicken with salt, black pepper, garlic powder, onion powder, paprika, cumin, lemon juice, and oil. Mix well. Heat 2 tbsp oil in a skillet over medium-high heat. Cook chicken until fully cooked and lightly golden. Add diced onion and bell pepper and sauté for 2–3 minutes until softened. Set aside. For the sauce, melt butter over medium-low heat. Add garlic and sauté for 30 seconds. Add heavy cream, cream cheese, salt, black pepper, garlic powder, and red chili flakes. Whisk until smooth and simmer until slightly thickened. Lower the heat and stir in Parmesan until melted and smooth. Turn off the heat and add parsley. Reserve half the sauce for dipping and mix the remaining half with the chicken. Let cool slightly. Add a few spoonfuls of filling to each tortilla and sprinkle with mozzarella. Fold in the sides and roll tightly. Lightly oil a skillet over medium to medium-low heat. Place rolls seam-side down and cook, turning until golden and crispy on all sides. Add more oil as needed. Avoid high heat so the tortilla doesn’t brown before the cheese melts. Sprinkle with fresh parsley and Parmesan and serve immediately with the reserved garlic Parmesan dipping sauce. #recipe #garlicparmesan #chickenroll
Cheesy beef pockets 🧀 Ingredients 1 lb of ground beef, 80% lean and 20% fat. 1 onion, finely diced 1 tbsp fresh garlic, minced 1 cup bell pepper, chopped 1-2 Serrano pepper, chopped ( optional ) 3 tbsp tomato paste Salt to taste 1 tsp garlic powder 1 tsp smoked paprika powder 1/2 tsp chili powder 1 tsp red chili flakes 1 tsp black pepper 1 tsp cumin powder 3/4 cup water 2 tbsp oil To assemble: 4 large tortillas, cut into half 3 tbsp Butter/garlic butter 1 cup mozzarella cheese 1 cup cheddar cheese Method: In a pan, heat oil on medium heat. Once the oil is hot, add onions and garlic. Sauté them for 1 to 2 minutes until the onions become translucent. Then, add the minced beef and cook it for 3 to 4 minutes until it changes color. Season the mixture with salt, pepper, paprika powder, garlic powder, red chili powder, cumin powder, and red chili flakes. Mix well to combine all the ingredients. Add tomato paste and sauté for 2-3 min. Finally, add water to the pan and cook on medium heat for 8 to 10 minutes, or until the beef is cooked through and the water is almost evaporated. Add the bell peppers and Serrano peppers to the pan and sauté them for 2 to 3 minutes. Then, turn off the heat and set aside. Preheat oven to 400°F. Take the tortilla wraps and cut them in half. Place shredded mozzarella cheese in the center of each half, followed by 2–3 tablespoons of the cooked beef filling. Fold and seal the tortilla to form a triangle, then set it aside. Repeat with the remaining tortillas until all are filled with cheese and beef. Grease a circular baking dish with garlic butter. Arrange the prepared wraps in the dish. Brush the tops with more butter, then sprinkle with mozzarella and cheddar cheese. Bake for 15–20 minutes, or until the cheese is fully melted and bubbly. #recipe #baking
44.2M
1.09M
4.32K
9mo ago
iramsfoodstory
Cheesy beef pockets 🧀 Ingredients 1 lb of ground beef, 80% lean and 20% fat. 1 onion, finely diced 1 tbsp fresh garlic, minced 1 cup bell pepper, chopped 1-2 Serrano pepper, chopped ( optional ) 3 tbsp tomato paste Salt to taste 1 tsp garlic powder 1 tsp smoked paprika powder 1/2 tsp chili powder 1 tsp red chili flakes 1 tsp black pepper 1 tsp cumin powder 3/4 cup water 2 tbsp oil To assemble: 4 large tortillas, cut into half 3 tbsp Butter/garlic butter 1 cup mozzarella cheese 1 cup cheddar cheese Method: In a pan, heat oil on medium heat. Once the oil is hot, add onions and garlic. Sauté them for 1 to 2 minutes until the onions become translucent. Then, add the minced beef and cook it for 3 to 4 minutes until it changes color. Season the mixture with salt, pepper, paprika powder, garlic powder, red chili powder, cumin powder, and red chili flakes. Mix well to combine all the ingredients. Add tomato paste and sauté for 2-3 min. Finally, add water to the pan and cook on medium heat for 8 to 10 minutes, or until the beef is cooked through and the water is almost evaporated. Add the bell peppers and Serrano peppers to the pan and sauté them for 2 to 3 minutes. Then, turn off the heat and set aside. Preheat oven to 400°F. Take the tortilla wraps and cut them in half. Place shredded mozzarella cheese in the center of each half, followed by 2–3 tablespoons of the cooked beef filling. Fold and seal the tortilla to form a triangle, then set it aside. Repeat with the remaining tortillas until all are filled with cheese and beef. Grease a circular baking dish with garlic butter. Arrange the prepared wraps in the dish. Brush the tops with more butter, then sprinkle with mozzarella and cheddar cheese. Bake for 15–20 minutes, or until the cheese is fully melted and bubbly. #recipe #baking
Lemon garlic chicken Alfredo 🍋🧄 Ingredients For the chicken: 1 chicken breast, halved lengthwise into even thickness Salt to taste 1 tsp smoked paprika powder 1 tsp garlic powder 1/2 tsp black pepper powder 1 tbsp oil ( for marinating ) 2 tbsp oil for cooking For the sauce: 1 1/2 tbsp all purpose flour 5 tbsp butter 1 1/2 cup unsweetened heavy whipping cream, room temp Salt to taste 1/2 tsp black pepper 1 tsp garlic powder 1 tsp Italian seasoning 1 tsp dried parsley 3/4 cup freshly grated Parmesan cheese 1 tbsp lemon zest 2 tsp lemon juice To assemble: 9 oz fettuccine 1 cup pasta water Method: Pat the chicken dry and season it with salt, pepper, garlic powder, and smoked paprika powder. Add oil and mix well to combine. Let it marinate for 30 minutes. Bring a large pot of generously salted water to a boil. Cook fettuccine until al dente. Reserve 1 cup pasta water, then drain. In a pan add oil add the marinated chicken and cook for 4–5 minutes per side on medium-high heat, depending on thickness. Remove the chicken in the same pan add butter once the butter is melted. Add the all purpose, flour. Whisk constantly for 30-40 sec to cook out the raw taste (do not brown). Add in heavy whipping cream. Mix and add salt, garlic powder, black pepper, Italian seasoning, dried parsley. Simmer gently for 3–4 minutes, stirring, until slightly thickened. Reduce heat to low, then stir in Parmesan cheese until melted and smooth. Add lemon zest and lemon juice. Taste and adjust salt or lemon if needed. Add cooked fettuccine to the sauce. Add ¼ cup at a time, as needed . Toss gently, adding reserved pasta water a little at a time until the sauce is silky and coats the pasta beautifully. Add sliced chicken and toss again. Simmer on low for 1–2 minutes to let everything come together. Garnish with extra Parmesan, parsley, or a pinch of black pepper. Optional: a tiny drizzle of olive oil or butter on top for extra gloss #chickenalfredo #lemongarlic #pasta #fettuccine
43.5M
1.56M
1.37K
9mo ago
iramsfoodstory
Lemon garlic chicken Alfredo 🍋🧄 Ingredients For the chicken: 1 chicken breast, halved lengthwise into even thickness Salt to taste 1 tsp smoked paprika powder 1 tsp garlic powder 1/2 tsp black pepper powder 1 tbsp oil ( for marinating ) 2 tbsp oil for cooking For the sauce: 1 1/2 tbsp all purpose flour 5 tbsp butter 1 1/2 cup unsweetened heavy whipping cream, room temp Salt to taste 1/2 tsp black pepper 1 tsp garlic powder 1 tsp Italian seasoning 1 tsp dried parsley 3/4 cup freshly grated Parmesan cheese 1 tbsp lemon zest 2 tsp lemon juice To assemble: 9 oz fettuccine 1 cup pasta water Method: Pat the chicken dry and season it with salt, pepper, garlic powder, and smoked paprika powder. Add oil and mix well to combine. Let it marinate for 30 minutes. Bring a large pot of generously salted water to a boil. Cook fettuccine until al dente. Reserve 1 cup pasta water, then drain. In a pan add oil add the marinated chicken and cook for 4–5 minutes per side on medium-high heat, depending on thickness. Remove the chicken in the same pan add butter once the butter is melted. Add the all purpose, flour. Whisk constantly for 30-40 sec to cook out the raw taste (do not brown). Add in heavy whipping cream. Mix and add salt, garlic powder, black pepper, Italian seasoning, dried parsley. Simmer gently for 3–4 minutes, stirring, until slightly thickened. Reduce heat to low, then stir in Parmesan cheese until melted and smooth. Add lemon zest and lemon juice. Taste and adjust salt or lemon if needed. Add cooked fettuccine to the sauce. Add ¼ cup at a time, as needed . Toss gently, adding reserved pasta water a little at a time until the sauce is silky and coats the pasta beautifully. Add sliced chicken and toss again. Simmer on low for 1–2 minutes to let everything come together. Garnish with extra Parmesan, parsley, or a pinch of black pepper. Optional: a tiny drizzle of olive oil or butter on top for extra gloss #chickenalfredo #lemongarlic #pasta #fettuccine
Crispy chicken Caesar wrap toasted to golden perfection using @chosenfoods avocado oil, mayonnaise, and Caesar dressing. #ChosenPartner Ingredients For the chicken: 1 lb boneless chicken breast, halved lengthwise and pounded to even thickness Salt to taste 1 tbsp garlic powder 1 tsp smoked paprika powder 1 tsp black pepper powder Chosen foods avocado Oil for frying For the dry batter: 1 cup all-purpose flour 2 tbsp corn starch Salt to taste 1 tbsp garlic powder 1 tsp smoked paprika powder 1 tsp black pepper powder For the egg wash 2 eggs 1/4 cup water For the panko breadcrumbs 2 cups panko breadcrumbs 1 tbsp dried parsley For the Caesar sauce: 1 cup mayonnaise 1 tsp Worcestershire 1 tbsp garlic powder 1/2 tsp black pepper Salt to taste 1 tbsp lemon juice, freshly squeezed 1-2 tbsp extra virgin olive oil For the Caesar salad: 2 cup lettuce 1/2 cup chosen foods Caesar dressing 1/3 cup freshly grated Parmesan cheese To assemble: 4 large tortillas Method Pat the chicken dry and lay them flat. Sprinkle salt, pepper, smoked paprika powder, and garlic powder evenly on both sides. In a separate dish, mix all-purpose flour, corn starch, salt, pepper, smoked paprika powder, and garlic powder. In another dish, whisk together eggs and water. In a third dish, combine panko breadcrumbs and parsley. Coat the chicken in the dry batter, then dip it into the egg wash, and finally coat it with the panko breadcrumbs. Heat oil to 365°F and fry the chicken cutlets until they are golden brown and crispy, about 4-5 minutes or until the internal temperature reaches 165°F. Slice the chicken and set aside. In a bowl, combine mayonnaise, Worcestershire sauce, olive oil, lemon juice, salt, pepper, and garlic powder. In another bowl, make Caesar salad by combining lettuce, Caesar dressing, and Parmesan cheese. Mix to combine. Assemble the wraps by taking a tortilla, adding the Caesar sauce, Caesar salad and chicken slices. Close the wrap and warm up for a bit. Serve warm and enjoy. #caesarwrap #crispychicken #recipe
42.9M
2.24M
1.87K
7mo ago
iramsfoodstory
Crispy chicken Caesar wrap toasted to golden perfection using @chosenfoods avocado oil, mayonnaise, and Caesar dressing. #ChosenPartner Ingredients For the chicken: 1 lb boneless chicken breast, halved lengthwise and pounded to even thickness Salt to taste 1 tbsp garlic powder 1 tsp smoked paprika powder 1 tsp black pepper powder Chosen foods avocado Oil for frying For the dry batter: 1 cup all-purpose flour 2 tbsp corn starch Salt to taste 1 tbsp garlic powder 1 tsp smoked paprika powder 1 tsp black pepper powder For the egg wash 2 eggs 1/4 cup water For the panko breadcrumbs 2 cups panko breadcrumbs 1 tbsp dried parsley For the Caesar sauce: 1 cup mayonnaise 1 tsp Worcestershire 1 tbsp garlic powder 1/2 tsp black pepper Salt to taste 1 tbsp lemon juice, freshly squeezed 1-2 tbsp extra virgin olive oil For the Caesar salad: 2 cup lettuce 1/2 cup chosen foods Caesar dressing 1/3 cup freshly grated Parmesan cheese To assemble: 4 large tortillas Method Pat the chicken dry and lay them flat. Sprinkle salt, pepper, smoked paprika powder, and garlic powder evenly on both sides. In a separate dish, mix all-purpose flour, corn starch, salt, pepper, smoked paprika powder, and garlic powder. In another dish, whisk together eggs and water. In a third dish, combine panko breadcrumbs and parsley. Coat the chicken in the dry batter, then dip it into the egg wash, and finally coat it with the panko breadcrumbs. Heat oil to 365°F and fry the chicken cutlets until they are golden brown and crispy, about 4-5 minutes or until the internal temperature reaches 165°F. Slice the chicken and set aside. In a bowl, combine mayonnaise, Worcestershire sauce, olive oil, lemon juice, salt, pepper, and garlic powder. In another bowl, make Caesar salad by combining lettuce, Caesar dressing, and Parmesan cheese. Mix to combine. Assemble the wraps by taking a tortilla, adding the Caesar sauce, Caesar salad and chicken slices. Close the wrap and warm up for a bit. Serve warm and enjoy. #caesarwrap #crispychicken #recipe

Iram Mansoor (@iramsfoodstory) Instagram Stats & Analytics

Iram Mansoor (@iramsfoodstory) has 4.37M Instagram followers with a 3.81% engagement rate over the past 12 months. Across 381 posts, Iram Mansoor received 197M total likes and 5.19B impressions, averaging 517K likes per post. This page tracks Iram Mansoor's performance metrics, top content, and engagement trends — updated daily. To benchmark @iramsfoodstory against other accounts, use Socialpruf's Instagram competitor analysis tool.

Iram Mansoor (@iramsfoodstory) Instagram Analytics FAQ

How many Instagram followers does Iram Mansoor have?+
Iram Mansoor (@iramsfoodstory) has 4.37M Instagram followers as of November 2026.
What is Iram Mansoor's Instagram engagement rate?+
Iram Mansoor's Instagram engagement rate is 3.81% over the last 12 months, based on 381 posts.
How many likes does Iram Mansoor get on Instagram?+
Iram Mansoor received 197M total likes across 381 posts in the last 12 months, averaging 517K likes per post.
How many Instagram impressions does Iram Mansoor get?+
Iram Mansoor's Instagram content generated 5.19B total impressions over the last 12 months.
Can I compare Iram Mansoor with other Instagram accounts?+
Yes. Add @iramsfoodstory to a competitor set with Socialpruf's Instagram competitor analysis tool and benchmark it side by side with any other public accounts on views, engagement rate and follower growth, with history back to each account's first post.