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Sheet Pan Chicken Kefta Wraps 🔥 Find the full recipe on my free recipe app “Osta Recipes” on the App Store or Google Play store ‼️ Comment “Recipe” and I’ll send you the full recipe card for free!!
 Inspo from the recipe king: @cheffinwithzach For the Chicken Kefta: -1.5–2 lbs ground chicken (700-900 g) -2 tbsp tomato paste -8 garlic cloves, minced -2 tsp smoked paprika, 2 tsp cumin, 2 tsp salt, 2 tsp black pepper, 1 tsp turmeric, 2 tsp garlic powder -1/3 cup fresh parsley, chopped -1/3 cup fresh cilantro, chopped (optional) -1 large or 2 medium yellow onions, grated + squeezed dry* -On top before baking: 4 tbsp olive oil For the Roasted Garlic: -2 garlic heads, 1 tbsp olive oil and 1 tsp salt For the Fresh Salad: -1/2 large red onion, thinly sliced -1 cup cherry tomatoes, quartered -1/4 cup fresh parsley, chopped -1 tsp salt, 1 tsp pepper & 2 tsp sumac -Juice of 1/2 lemon Roasted Garlic Paprika Sauce: -Roasted garlic cloves, 1/4 cup mayo, 1/4 cup Greek yogurt, juice of 1/2 lemon, 1 tsp paprika + 1 tsp pepper 1. Preheat oven to 400°F (205°C). Slice the tops off two garlic heads, drizzle with olive oil and salt, wrap in foil, and roast for 45–60 minutes until golden and soft. While the garlic roasts, prep the kefta. 2. Grate the onion, squeeze out all liquid with paper towel or cheesecloth. (This prevents watery kefta.) In a large bowl, combine chicken, tomato paste, minced garlic, spices, parsley, cilantro (if using), and the grated onion. Mix with your hands for 2–3 minutes until sticky and well combined. 3. Spread onto the sheet pan in a 1/2-inch (1.25 cm) thick rectangle. With a knife, score into 1-inch strips (2.5 cm). Drizzle evenly with 4 tbsp olive oil. 4. Bake for 12–15 minutes, then broil 2–5 minutes until golden and slightly crisp on top. 5. While baking, toss onion, tomatoes, parsley, salt, pepper, sumac, and lemon juice in a bowl. 6. Squeeze roasted garlic cloves into a bowl, mash, then mix with mayo, yogurt, lemon juice, paprika, and pepper until smooth. 7. On lavash or pita, slather sauce, add 1–2 strips of chicken kefta, top with salad. Roll tight. For extra magic, crisp the wrap in a lightly oiled skillet for 1-2 mins per side.
43.2M
1.04M
40.8K
11mo ago
recipeincaption
Sheet Pan Chicken Kefta Wraps 🔥 Find the full recipe on my free recipe app “Osta Recipes” on the App Store or Google Play store ‼️ Comment “Recipe” and I’ll send you the full recipe card for free!!
 Inspo from the recipe king: @cheffinwithzach For the Chicken Kefta: -1.5–2 lbs ground chicken (700-900 g) -2 tbsp tomato paste -8 garlic cloves, minced -2 tsp smoked paprika, 2 tsp cumin, 2 tsp salt, 2 tsp black pepper, 1 tsp turmeric, 2 tsp garlic powder -1/3 cup fresh parsley, chopped -1/3 cup fresh cilantro, chopped (optional) -1 large or 2 medium yellow onions, grated + squeezed dry* -On top before baking: 4 tbsp olive oil For the Roasted Garlic: -2 garlic heads, 1 tbsp olive oil and 1 tsp salt For the Fresh Salad: -1/2 large red onion, thinly sliced -1 cup cherry tomatoes, quartered -1/4 cup fresh parsley, chopped -1 tsp salt, 1 tsp pepper & 2 tsp sumac -Juice of 1/2 lemon Roasted Garlic Paprika Sauce: -Roasted garlic cloves, 1/4 cup mayo, 1/4 cup Greek yogurt, juice of 1/2 lemon, 1 tsp paprika + 1 tsp pepper 1. Preheat oven to 400°F (205°C). Slice the tops off two garlic heads, drizzle with olive oil and salt, wrap in foil, and roast for 45–60 minutes until golden and soft. While the garlic roasts, prep the kefta. 2. Grate the onion, squeeze out all liquid with paper towel or cheesecloth. (This prevents watery kefta.) In a large bowl, combine chicken, tomato paste, minced garlic, spices, parsley, cilantro (if using), and the grated onion. Mix with your hands for 2–3 minutes until sticky and well combined. 3. Spread onto the sheet pan in a 1/2-inch (1.25 cm) thick rectangle. With a knife, score into 1-inch strips (2.5 cm). Drizzle evenly with 4 tbsp olive oil. 4. Bake for 12–15 minutes, then broil 2–5 minutes until golden and slightly crisp on top. 5. While baking, toss onion, tomatoes, parsley, salt, pepper, sumac, and lemon juice in a bowl. 6. Squeeze roasted garlic cloves into a bowl, mash, then mix with mayo, yogurt, lemon juice, paprika, and pepper until smooth. 7. On lavash or pita, slather sauce, add 1–2 strips of chicken kefta, top with salad. Roll tight. For extra magic, crisp the wrap in a lightly oiled skillet for 1-2 mins per side.
Arayes 🔥 You can find this recipe and all of my recipes on my free app. Search “Osta Recipes” on the App Store or Google Play store ‼️ Comment “Recipe” and I’ll send you the full recipe card for free!! Crispy, Juicy Middle Eastern Meat-Stuffed Pitas with a Garlic Tahini Sauce 🥙 Ingredients: -4 small pitas, cut in half -1 yellow onion, grated & squeezed dry -7 garlic cloves, minced -2 tbsp tomato paste -1/3 cup fresh parsley, chopped -1/3 cup fresh cilantro, chopped (optional but excellent) -1 tbsp olive oil -1 lb (0.45 kg) lean ground beef -Spices: 1 tsp salt, 1 tsp black pepper, 1 tsp cinnamon, 2 tsp cumin, 2 tsp paprika, 1 tsp allspice For the Garlic Tahini Sauce: -1/2 cup Greek yogurt -3 tbsp tahini -1/2 lemon, juiced -2 garlic cloves, minced -2 tbsp olive oil -1/4 cup fresh parsley, chopped -1/4 cup fresh cilantro, chopped -1 tsp each: cumin, salt, pepper, paprika Instructions: 1. Preheat your oven to 350°F (175°C). Grate your onion and squeeze every last drop of liquid out using paper towel or cheesecloth. 2. In a large bowl, combine the ground beef, tomato paste, minced garlic, all the spices, parsley, cilantro (if using), and that very dry grated onion. Mix with your hands for about 2 minutes. 3. Cut each pita in half. If they don’t already have a pocket, carefully use a knife to make one. Now, pack them with your beef mixture — and I mean stuff them. You want them full but not bursting (ripped pita = heartbreak). 4. Crisp ’Em Up: Brush the outsides of the stuffed pitas lightly with olive oil. Heat a lightly oiled skillet over medium heat. Place each arayes meat-side down and sear for 1–2 minutes until you get that gorgeous crust. Then sear the pita sides until golden and crisp. 5. Transfer the seared arayes to a baking sheet and finish them in the oven for 10–15 minutes, until fully cooked through. 6. While they bake, whisk together all the garlic tahini sauce ingredients in a bowl. Taste and adjust lemon, salt, or garlic levels to your liking. 7. When the arayes are hot out of the oven, optionally brush them with melted garlic herb butter. Totally optional… but trust me, it hits. Enjoy! 🫡
38.6M
1.42M
19.3K
9mo ago
recipeincaption
Arayes 🔥 You can find this recipe and all of my recipes on my free app. Search “Osta Recipes” on the App Store or Google Play store ‼️ Comment “Recipe” and I’ll send you the full recipe card for free!! Crispy, Juicy Middle Eastern Meat-Stuffed Pitas with a Garlic Tahini Sauce 🥙 Ingredients: -4 small pitas, cut in half -1 yellow onion, grated & squeezed dry -7 garlic cloves, minced -2 tbsp tomato paste -1/3 cup fresh parsley, chopped -1/3 cup fresh cilantro, chopped (optional but excellent) -1 tbsp olive oil -1 lb (0.45 kg) lean ground beef -Spices: 1 tsp salt, 1 tsp black pepper, 1 tsp cinnamon, 2 tsp cumin, 2 tsp paprika, 1 tsp allspice For the Garlic Tahini Sauce: -1/2 cup Greek yogurt -3 tbsp tahini -1/2 lemon, juiced -2 garlic cloves, minced -2 tbsp olive oil -1/4 cup fresh parsley, chopped -1/4 cup fresh cilantro, chopped -1 tsp each: cumin, salt, pepper, paprika Instructions: 1. Preheat your oven to 350°F (175°C). Grate your onion and squeeze every last drop of liquid out using paper towel or cheesecloth. 2. In a large bowl, combine the ground beef, tomato paste, minced garlic, all the spices, parsley, cilantro (if using), and that very dry grated onion. Mix with your hands for about 2 minutes. 3. Cut each pita in half. If they don’t already have a pocket, carefully use a knife to make one. Now, pack them with your beef mixture — and I mean stuff them. You want them full but not bursting (ripped pita = heartbreak). 4. Crisp ’Em Up: Brush the outsides of the stuffed pitas lightly with olive oil. Heat a lightly oiled skillet over medium heat. Place each arayes meat-side down and sear for 1–2 minutes until you get that gorgeous crust. Then sear the pita sides until golden and crisp. 5. Transfer the seared arayes to a baking sheet and finish them in the oven for 10–15 minutes, until fully cooked through. 6. While they bake, whisk together all the garlic tahini sauce ingredients in a bowl. Taste and adjust lemon, salt, or garlic levels to your liking. 7. When the arayes are hot out of the oven, optionally brush them with melted garlic herb butter. Totally optional… but trust me, it hits. Enjoy! 🫡
Raising Cane’s at Home 🐔🏠 Comment “Recipe” and I’ll send you the full recipe card for free!! For ALL of you asking - the app link for Osta is in my bio or you can search “Osta Recipes” on the App Store or Google Play store ‼️🫶 Crispy buttermilk chicken tenders, addictive Cane’s sauce and fluffy texas toast… all at home! For the Chicken: -2 lbs (0.9 kg) chicken breast, sliced into strips (or use tenderloins) -2 cups buttermilk -1/3 cup pickle juice -Seasonings: 1 tsp garlic powder, 1 tsp paprika, 1 tsp onion powder, 1 tsp salt, 1 tsp black pepper -Neutral oil, for frying Flour Mixture: -2 cups all-purpose flour +1/2 cup cornstarch -1 tsp baking powder -Seasonings: 2 tsp garlic powder, 2 tsp paprika, 2 tsp salt, 2 tsp black pepper Cane’s Sauce -1/2 cup mayonnaise -1/4 cup ketchup -2 tsp Worcestershire sauce -Seasonings: 1 tsp garlic powder, 1 tsp onion powder, 1 tsp paprika, 1 tsp black pepper, 1 tsp seasoning salt Instructions: 1. Slice the chicken breasts into strips about 1 inch thick and 3–4 inches long (roughly tender-sized). In a bowl, whisk together the buttermilk, pickle juice, and chicken seasonings until fully combined. Add the chicken and toss to coat. Cover and refrigerate for at least 2 hours, or overnight for extra tender chicken. 2. In a large bowl, combine the flour, cornstarch, baking powder, and flour mixture seasonings. Mix. 3. Add neutral oil to a large pot or deep skillet until it is about 2–3 inches deep. Heat the oil to 350°F / 175°C. Keeping the oil around this temperature ensures crispy chicken without burning the coating. 4. Drizzle a little buttermilk marinade into the flour mixture and stir to create flaky, crispy bits. Shake excess marinade off the chicken, then coat each piece thoroughly in the flour mixture. Shake off any extra flour and gently place into the hot oil. 5. Don’t touch them for the first 1–2 mins, that’s how you get the perfect crust. Fry for 7–10 mins, or until golden brown and cooked through. Transfer the chicken to a paper towel-lined rack to drain. 6. In a bowl, combine all the sauce ingredients then refrigerate. 7. Serve the chicken with a side of sauce, texas toast & crinkle fries… Enjoy :)
35.7M
2.14M
12.9K
4mo ago
recipeincaption
Raising Cane’s at Home 🐔🏠 Comment “Recipe” and I’ll send you the full recipe card for free!! For ALL of you asking - the app link for Osta is in my bio or you can search “Osta Recipes” on the App Store or Google Play store ‼️🫶 Crispy buttermilk chicken tenders, addictive Cane’s sauce and fluffy texas toast… all at home! For the Chicken: -2 lbs (0.9 kg) chicken breast, sliced into strips (or use tenderloins) -2 cups buttermilk -1/3 cup pickle juice -Seasonings: 1 tsp garlic powder, 1 tsp paprika, 1 tsp onion powder, 1 tsp salt, 1 tsp black pepper -Neutral oil, for frying Flour Mixture: -2 cups all-purpose flour +1/2 cup cornstarch -1 tsp baking powder -Seasonings: 2 tsp garlic powder, 2 tsp paprika, 2 tsp salt, 2 tsp black pepper Cane’s Sauce -1/2 cup mayonnaise -1/4 cup ketchup -2 tsp Worcestershire sauce -Seasonings: 1 tsp garlic powder, 1 tsp onion powder, 1 tsp paprika, 1 tsp black pepper, 1 tsp seasoning salt Instructions: 1. Slice the chicken breasts into strips about 1 inch thick and 3–4 inches long (roughly tender-sized). In a bowl, whisk together the buttermilk, pickle juice, and chicken seasonings until fully combined. Add the chicken and toss to coat. Cover and refrigerate for at least 2 hours, or overnight for extra tender chicken. 2. In a large bowl, combine the flour, cornstarch, baking powder, and flour mixture seasonings. Mix. 3. Add neutral oil to a large pot or deep skillet until it is about 2–3 inches deep. Heat the oil to 350°F / 175°C. Keeping the oil around this temperature ensures crispy chicken without burning the coating. 4. Drizzle a little buttermilk marinade into the flour mixture and stir to create flaky, crispy bits. Shake excess marinade off the chicken, then coat each piece thoroughly in the flour mixture. Shake off any extra flour and gently place into the hot oil. 5. Don’t touch them for the first 1–2 mins, that’s how you get the perfect crust. Fry for 7–10 mins, or until golden brown and cooked through. Transfer the chicken to a paper towel-lined rack to drain. 6. In a bowl, combine all the sauce ingredients then refrigerate. 7. Serve the chicken with a side of sauce, texas toast & crinkle fries… Enjoy :)
5-Minute Peanut Chili Noodles 🔥 Comment “Recipe” and I’ll send you the full recipe card for free!! As simple as it gets, as flavorful as it gets: sweet, savory, and just the right spice. Protein tip: Best served with chicken, shrimp, or tofu 🫡 Ingredients: -9 oz (250 g) hand-cut thick noodles (or any noodles you like) -1.5 tbsp peanut butter -1 tsp chili flakes (optional) -1/3 cup fresh green onion, sliced -2 tsp sesame seeds -5 garlic cloves, minced -1 tbsp white sugar (optional, but balances the heat) -1 tbsp chili crisp (+ 2 more tbsp extra for garnish) -1 tbsp rice vinegar -2 tbsp dark soy sauce -1/3 cup neutral oil (I use avocado) -3 tbsp reserved pasta water (optional) -More sliced green onion, for garnish -Fresh lime wedges, for garnish I recommend “Lao Gan Ma Spicy Chili Crisp” Instructions: 1. Bring a  pot of salted water to a boil and cook your noodles according to package instructions. Undercook them by about 30 seconds because they’ll finish in the sauce. Save some pasta water (!!), then drain and rinse the noodles under cold water so they don’t stick together like clingy exes. 2. In a cold pan (no heat yet), add: peanut butter, chili flakes, green onion, sesame seeds, garlic, sugar, 1 tbsp chili crisp, rice vinegar, and dark soy sauce. 3. Heat 1/3 cup neutral oil until it’s really hot (like “sizzle your eyebrows off” hot), then carefully pour it over the cold ingredients in the pan. Watch the magic happen. Stir it all together. 4. Toss in your noodles and coat them in the sauce. If you want them extra silky, turn on the heat to medium-low, splash in 2–3 tbsp of the reserved noodle water and thoroughly mix together. 5. Turn off the heat, top with more green onion, extra chili crisp, and lime wedges if you’re fancy.
23.5M
394K
14.6K
11mo ago
recipeincaption
5-Minute Peanut Chili Noodles 🔥 Comment “Recipe” and I’ll send you the full recipe card for free!! As simple as it gets, as flavorful as it gets: sweet, savory, and just the right spice. Protein tip: Best served with chicken, shrimp, or tofu 🫡 Ingredients: -9 oz (250 g) hand-cut thick noodles (or any noodles you like) -1.5 tbsp peanut butter -1 tsp chili flakes (optional) -1/3 cup fresh green onion, sliced -2 tsp sesame seeds -5 garlic cloves, minced -1 tbsp white sugar (optional, but balances the heat) -1 tbsp chili crisp (+ 2 more tbsp extra for garnish) -1 tbsp rice vinegar -2 tbsp dark soy sauce -1/3 cup neutral oil (I use avocado) -3 tbsp reserved pasta water (optional) -More sliced green onion, for garnish -Fresh lime wedges, for garnish I recommend “Lao Gan Ma Spicy Chili Crisp” Instructions: 1. Bring a  pot of salted water to a boil and cook your noodles according to package instructions. Undercook them by about 30 seconds because they’ll finish in the sauce. Save some pasta water (!!), then drain and rinse the noodles under cold water so they don’t stick together like clingy exes. 2. In a cold pan (no heat yet), add: peanut butter, chili flakes, green onion, sesame seeds, garlic, sugar, 1 tbsp chili crisp, rice vinegar, and dark soy sauce. 3. Heat 1/3 cup neutral oil until it’s really hot (like “sizzle your eyebrows off” hot), then carefully pour it over the cold ingredients in the pan. Watch the magic happen. Stir it all together. 4. Toss in your noodles and coat them in the sauce. If you want them extra silky, turn on the heat to medium-low, splash in 2–3 tbsp of the reserved noodle water and thoroughly mix together. 5. Turn off the heat, top with more green onion, extra chili crisp, and lime wedges if you’re fancy.
Import recipes from Instagram, TikTok and Facebook in seconds with Osta! 🍽️ Finally, one organized place for all your recipes. I spent a year building this app with my friends in my parents basement and would be so grateful for your support 🙏 DM me if you have any app feedback :) The #1 Recipe of 2025: Caramelized Onion and Garlic Spaghetti 🔥 Comment “Recipe” and I’ll send you the full recipe card for free!! Sweet, savory, a little spicy... this one hits every note. Tip: Best served with with chicken, shrimp, or tofu 🫡 Ingredients: -1 large onion, thinly sliced -4 garlic cloves, minced -2 tbsp chili crisp -1 cup of cream or coconut milk, room temperature -1 tbsp soy sauce, optional -1/2 cup fresh Parmesan cheese, grated -8 oz (225g) pasta of your choice -2 tbsp butter -1 tbsp olive oil -Seasonings (1 tsp each): paprika, garlic powder, salt, pepper, italian seasoning 1. Slice your onion like it owes you money, mince that garlic (use fresh please), and measure out all your seasoning. Bring a cup of cream or coconut milk to room temperature. 2. Heat 2 tbsp butter + 1 tbsp olive oil in a large skillet over medium. Add in the onions and let them vibe for 15–20 minutes, stirring occasionally, until golden and jammy. If they start sticking, hit ‘em with a splash of water. 3. While your onions are caramelizing like sweet little angels, boil a pot of salted water and cook the pasta until al dente. Drain, but don’t forget to save some of that pasta water, it’s liquid gold. 4. When the onions are deeply golden, stir in your minced garlic and all the seasonings. Let it all bloom for a minute, then add the chili crisp and saute for a minute. Pour in your cream (or coconut milk). Let it simmer and get cozy for a few minutes then add the grated Parmesan cheese. 5. Add your pasta to the sauce and toss to coat. Use that reserved pasta water to loosen things up if it’s too thick… you’re going for silky, not sticky. 6. Serve hot with an extra spoon of chili crisp on top for a spicy kick and maybe a sprinkle of fresh parsley if you’re feelin’ fancy.
22.4M
775K
7.00K
7mo ago
recipeincaption
Import recipes from Instagram, TikTok and Facebook in seconds with Osta! 🍽️ Finally, one organized place for all your recipes. I spent a year building this app with my friends in my parents basement and would be so grateful for your support 🙏 DM me if you have any app feedback :) The #1 Recipe of 2025: Caramelized Onion and Garlic Spaghetti 🔥 Comment “Recipe” and I’ll send you the full recipe card for free!! Sweet, savory, a little spicy... this one hits every note. Tip: Best served with with chicken, shrimp, or tofu 🫡 Ingredients: -1 large onion, thinly sliced -4 garlic cloves, minced -2 tbsp chili crisp -1 cup of cream or coconut milk, room temperature -1 tbsp soy sauce, optional -1/2 cup fresh Parmesan cheese, grated -8 oz (225g) pasta of your choice -2 tbsp butter -1 tbsp olive oil -Seasonings (1 tsp each): paprika, garlic powder, salt, pepper, italian seasoning 1. Slice your onion like it owes you money, mince that garlic (use fresh please), and measure out all your seasoning. Bring a cup of cream or coconut milk to room temperature. 2. Heat 2 tbsp butter + 1 tbsp olive oil in a large skillet over medium. Add in the onions and let them vibe for 15–20 minutes, stirring occasionally, until golden and jammy. If they start sticking, hit ‘em with a splash of water. 3. While your onions are caramelizing like sweet little angels, boil a pot of salted water and cook the pasta until al dente. Drain, but don’t forget to save some of that pasta water, it’s liquid gold. 4. When the onions are deeply golden, stir in your minced garlic and all the seasonings. Let it all bloom for a minute, then add the chili crisp and saute for a minute. Pour in your cream (or coconut milk). Let it simmer and get cozy for a few minutes then add the grated Parmesan cheese. 5. Add your pasta to the sauce and toss to coat. Use that reserved pasta water to loosen things up if it’s too thick… you’re going for silky, not sticky. 6. Serve hot with an extra spoon of chili crisp on top for a spicy kick and maybe a sprinkle of fresh parsley if you’re feelin’ fancy.
Crispy Beef Tacos with Honey Chipotle Sauce 🌮 Comment “Recipe” and I’ll send you the full recipe card for free!! For ALL of you asking about the app, it’s called Osta. Link is in my bio or search “Osta” on the App Store or Google Play store ‼️🫶 Minimal effort, maximum flavor… crispy, juicy tacos with melty cheese and the most addictive sauce 🔥 For the Beef: -1 lb ground beef (I use 80/20) -1 yellow onion, diced -6 garlic cloves, minced -2 tbsp tomato paste -1/2 cup beef stock -1 tbsp avocado oil Taco Seasoning: -1 tbsp cumin, 1 tbsp chili powder, 2 tsp paprika, 2 tsp oregano, 2 tsp garlic powder, 2 tsp black pepper & 1 tsp cayenne (optional) Honey Chipotle Sauce: -2/3 cup sour cream -1/3 cup mayonnaise -2 chipotle peppers (from a can with adobo sauce) -2 tbsp honey -4–5 garlic cloves -1 tsp black pepper -1 tsp cumin -1 tsp paprika -1 tsp salt -Juice of 1/2 lime Pico De Gallo Recipe: -4 roma tomatoes, diced -1/2 white onion, finely diced -1/3 cup cilantro, finely chopped -1 lime, juiced -2 tsp salt -1 tsp pepper For Assembly: -10 to 12 mini tortillas -2 cups shredded mozzarella -Avocado oil for frying Instructions: 1. Heat 1 tbsp avocado oil in a large pan over medium heat. Add the diced onion and sauté until soft, about 3–4 mins. Add the minced garlic and cook for another 30 secs. Add the ground beef and break it up. Cook until mostly browned. Add the taco seasoning (or 2 to 3 tbsp store-bought) and tomato paste, mix well, and sauté for 2–3 mins. Pour in the beef stock and cook for 8–10 minutes, or until the liquid evaporates and the beef is saucy & fully cooked. 2. In a blender or food processor add all of the sauce ingredients. Blend until smooth. 3. Combine the diced tomatoes, onion, cilantro, lime, salt and pepper to create the pico de gallo. 4. Lay a tortilla flat. Add a thin layer of mozzarella, 2–3 tbsp of the beef filling, then another sprinkle of cheese. Fold it over & repeat. Heat a splash of avocado oil over medium-low heat. Add the folded tacos and cook until golden and crispy on both sides, adding more oil as needed. Work in batches so they crisp. 5. Plate them up, open the tacos, fill with pico de gallo, honey chipotle sauce & enjoy.
22.2M
1.31M
7.74K
3mo ago
recipeincaption
Crispy Beef Tacos with Honey Chipotle Sauce 🌮 Comment “Recipe” and I’ll send you the full recipe card for free!! For ALL of you asking about the app, it’s called Osta. Link is in my bio or search “Osta” on the App Store or Google Play store ‼️🫶 Minimal effort, maximum flavor… crispy, juicy tacos with melty cheese and the most addictive sauce 🔥 For the Beef: -1 lb ground beef (I use 80/20) -1 yellow onion, diced -6 garlic cloves, minced -2 tbsp tomato paste -1/2 cup beef stock -1 tbsp avocado oil Taco Seasoning: -1 tbsp cumin, 1 tbsp chili powder, 2 tsp paprika, 2 tsp oregano, 2 tsp garlic powder, 2 tsp black pepper & 1 tsp cayenne (optional) Honey Chipotle Sauce: -2/3 cup sour cream -1/3 cup mayonnaise -2 chipotle peppers (from a can with adobo sauce) -2 tbsp honey -4–5 garlic cloves -1 tsp black pepper -1 tsp cumin -1 tsp paprika -1 tsp salt -Juice of 1/2 lime Pico De Gallo Recipe: -4 roma tomatoes, diced -1/2 white onion, finely diced -1/3 cup cilantro, finely chopped -1 lime, juiced -2 tsp salt -1 tsp pepper For Assembly: -10 to 12 mini tortillas -2 cups shredded mozzarella -Avocado oil for frying Instructions: 1. Heat 1 tbsp avocado oil in a large pan over medium heat. Add the diced onion and sauté until soft, about 3–4 mins. Add the minced garlic and cook for another 30 secs. Add the ground beef and break it up. Cook until mostly browned. Add the taco seasoning (or 2 to 3 tbsp store-bought) and tomato paste, mix well, and sauté for 2–3 mins. Pour in the beef stock and cook for 8–10 minutes, or until the liquid evaporates and the beef is saucy & fully cooked. 2. In a blender or food processor add all of the sauce ingredients. Blend until smooth. 3. Combine the diced tomatoes, onion, cilantro, lime, salt and pepper to create the pico de gallo. 4. Lay a tortilla flat. Add a thin layer of mozzarella, 2–3 tbsp of the beef filling, then another sprinkle of cheese. Fold it over & repeat. Heat a splash of avocado oil over medium-low heat. Add the folded tacos and cook until golden and crispy on both sides, adding more oil as needed. Work in batches so they crisp. 5. Plate them up, open the tacos, fill with pico de gallo, honey chipotle sauce & enjoy.
Brown Butter Brookies 🤎 Comment “Recipe” and I’ll send you the full recipe card with more details for free!! For ALL of you asking about the app, search “Osta” on the app or Google play store 🫶 Fudgy brownies layered with the best brown butter cookies…. I tested over 100 recipes and this is the winner 👑 Brown Butter Cookie Dough: -1 cup brown sugar + 1/2 cup white sugar -1 cup unsalted browned butter -2 large eggs, room temp -2 tsp vanilla bean paste -2 cups all-purpose flour -3/4 tsp baking soda -1/4 tsp baking powder -1/4 tsp salt -2 cups semi-sweet chocolate Brownie Batter -1/2 cup salted butter, melted -2 tbsp olive oil -2 eggs -3/4 cup flour -1/2 cup brown sugar + 1/4 cup white sugar -1 tsp vanilla -1 cup chocolate chips (melted) -1/4 cup cocoa powder For on Top: -3 oz semi-sweet chocolate chunks Instructions: 1. Make the cookies first: Brown butter and let cool slightly. Whisk with sugars with the browned butter until glossy, then add eggs and vanilla. Sift in the dry ingredients until just combined, then fold in chocolate. Chill for at least 1 hour. 2. Preheat oven to 350°F (175°C) and line an 8x8 pan with parchment. 3. Make brownie batter: Melt butter with chocolate chips, whisk in olive oil and cocoa powder. In another bowl, whisk sugars, eggs, and vanilla. Combine with chocolate mixture, then fold in flour until just mixed. 4. Assemble: Pour half the brownie batter into the pan and spread evenly. Add chunks of cookie dough across the surface (don’t cover fully). Pour remaining brownie batter over top, then finish with more cookie dough pieces pressed lightly on top. Lastly, top with the chocolate chunks to your liking. 5. Bake for 30–40 minutes, until edges are set and center is slightly soft. A toothpick should come out with moist crumbs, not wet batter. 6. Cool completely before slicing (this is key for clean layers).
21.9M
1.32M
19.1K
2mo ago
recipeincaption
Brown Butter Brookies 🤎 Comment “Recipe” and I’ll send you the full recipe card with more details for free!! For ALL of you asking about the app, search “Osta” on the app or Google play store 🫶 Fudgy brownies layered with the best brown butter cookies…. I tested over 100 recipes and this is the winner 👑 Brown Butter Cookie Dough: -1 cup brown sugar + 1/2 cup white sugar -1 cup unsalted browned butter -2 large eggs, room temp -2 tsp vanilla bean paste -2 cups all-purpose flour -3/4 tsp baking soda -1/4 tsp baking powder -1/4 tsp salt -2 cups semi-sweet chocolate Brownie Batter -1/2 cup salted butter, melted -2 tbsp olive oil -2 eggs -3/4 cup flour -1/2 cup brown sugar + 1/4 cup white sugar -1 tsp vanilla -1 cup chocolate chips (melted) -1/4 cup cocoa powder For on Top: -3 oz semi-sweet chocolate chunks Instructions: 1. Make the cookies first: Brown butter and let cool slightly. Whisk with sugars with the browned butter until glossy, then add eggs and vanilla. Sift in the dry ingredients until just combined, then fold in chocolate. Chill for at least 1 hour. 2. Preheat oven to 350°F (175°C) and line an 8x8 pan with parchment. 3. Make brownie batter: Melt butter with chocolate chips, whisk in olive oil and cocoa powder. In another bowl, whisk sugars, eggs, and vanilla. Combine with chocolate mixture, then fold in flour until just mixed. 4. Assemble: Pour half the brownie batter into the pan and spread evenly. Add chunks of cookie dough across the surface (don’t cover fully). Pour remaining brownie batter over top, then finish with more cookie dough pieces pressed lightly on top. Lastly, top with the chocolate chunks to your liking. 5. Bake for 30–40 minutes, until edges are set and center is slightly soft. A toothpick should come out with moist crumbs, not wet batter. 6. Cool completely before slicing (this is key for clean layers).
Crispy Beef Tacos with Garlic Lime Aioli 🌮 Comment “Recipe” and I’ll send you the full recipe card for free!! Minimal effort, maximum flavor… crispy, juicy tacos with melty cheese and the most addictive aioli 🫰 Ingredients: -1 lb ground beef (I use 80/20) -1 yellow onion, diced -6 garlic cloves, minced -2 tbsp tomato paste -1/2 cup beef stock -1 tbsp pure avocado oil from @primalkitchenfoods Homemade Taco Seasoning (or use store-bought 😵‍💫): -1 tbsp cumin -1 tbsp chili powder -2 tsp paprika -2 tsp oregano -2 tsp garlic powder -2 tsp black pepper -1 tsp cayenne (optional) Addictive Garlic Lime Aioli: -1/2 cup sour cream -1/2 cup mayonnaise -1 small jalapeño, deseeded (optional) -1 1/2 cups cilantro (leaves + stems) -4–5 garlic cloves -2 tsp black pepper -1 tsp salt -Juice of 1 lime For Assembly: -10 to 12 mini tortillas -2 cups shredded mozzarella -@primalkitchenfoods avocado oil for frying Instructions: 1. In a small bowl, whisk together the homemade taco seasoning spices to create a blend. 2. Heat 1 tbsp avocado oil in a large pan over medium heat. Add the diced onion and sauté until soft and fragrant, about 3–4 minutes. Add the minced garlic and cook for another 30 seconds. Add the ground beef and break it up. Cook until mostly browned. Add the taco seasoning (or 2 to 3 tbsp store-bought) and tomato paste, mix well, and sauté for 2–3 minutes. Pour in the beef stock and cook for 8–10 minutes, or until the liquid evaporates and the beef is saucy and fully cooked. Set aside. 3. In a blender or food processor add all of the aioli ingredients. Blend until smooth and green and dangerously addictive. 4. Lay a tortilla flat. Add a thin layer of mozzarella, 2–3 tbsp of the beef filling, then another sprinkle of cheese. Fold it over. Repeat until you’ve built a small army of tacos. 5. Heat a light layer of avocado oil in a pan over medium-low heat. Add the folded tacos and cook until golden and crispy on both sides, adding more oil as needed. Work in batches so they crisp. 6. Plate them up, drown them in the garlic lime aioli, add extra cilantro if you’re feeling fancy, and enjoy the crunch.
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920K
7.16K
8mo ago
recipeincaption
Crispy Beef Tacos with Garlic Lime Aioli 🌮 Comment “Recipe” and I’ll send you the full recipe card for free!! Minimal effort, maximum flavor… crispy, juicy tacos with melty cheese and the most addictive aioli 🫰 Ingredients: -1 lb ground beef (I use 80/20) -1 yellow onion, diced -6 garlic cloves, minced -2 tbsp tomato paste -1/2 cup beef stock -1 tbsp pure avocado oil from @primalkitchenfoods Homemade Taco Seasoning (or use store-bought 😵‍💫): -1 tbsp cumin -1 tbsp chili powder -2 tsp paprika -2 tsp oregano -2 tsp garlic powder -2 tsp black pepper -1 tsp cayenne (optional) Addictive Garlic Lime Aioli: -1/2 cup sour cream -1/2 cup mayonnaise -1 small jalapeño, deseeded (optional) -1 1/2 cups cilantro (leaves + stems) -4–5 garlic cloves -2 tsp black pepper -1 tsp salt -Juice of 1 lime For Assembly: -10 to 12 mini tortillas -2 cups shredded mozzarella -@primalkitchenfoods avocado oil for frying Instructions: 1. In a small bowl, whisk together the homemade taco seasoning spices to create a blend. 2. Heat 1 tbsp avocado oil in a large pan over medium heat. Add the diced onion and sauté until soft and fragrant, about 3–4 minutes. Add the minced garlic and cook for another 30 seconds. Add the ground beef and break it up. Cook until mostly browned. Add the taco seasoning (or 2 to 3 tbsp store-bought) and tomato paste, mix well, and sauté for 2–3 minutes. Pour in the beef stock and cook for 8–10 minutes, or until the liquid evaporates and the beef is saucy and fully cooked. Set aside. 3. In a blender or food processor add all of the aioli ingredients. Blend until smooth and green and dangerously addictive. 4. Lay a tortilla flat. Add a thin layer of mozzarella, 2–3 tbsp of the beef filling, then another sprinkle of cheese. Fold it over. Repeat until you’ve built a small army of tacos. 5. Heat a light layer of avocado oil in a pan over medium-low heat. Add the folded tacos and cook until golden and crispy on both sides, adding more oil as needed. Work in batches so they crisp. 6. Plate them up, drown them in the garlic lime aioli, add extra cilantro if you’re feeling fancy, and enjoy the crunch.
One-Pan Chicken Shawarma Rice Bowls 🔥 Comment “Recipe” and I’ll send you the full recipe card for free!! All the shawarma flavor, none of the extra steps… juicy spiced chicken, onion rice pilaf, refreshing salad and a creamy garlic sauce 🤌 The secret? A spoonful of @betterthanbouillon Roasted Chicken Base in both the marinade and the rice for that deep, savory, slow-cooked flavor. Everything is better with Better Than Bouillon. #EverythingIsBetter #BetterThanBouillonPartner For the Chicken: -1.5 lbs (680g) boneless, skinless chicken thighs -Seasoning: 1 tbsp paprika, 1 tbsp cumin, 1 tbsp onion powder, 2 tsp coriander, 1 tsp allspice, 2 tsp turmeric, 2 tsp pepper, 1 tsp salt -3 tbsp olive oil + 8 garlic cloves -½ lemon, juiced -2 tsp @betterthanbouillon roasted chicken base For the Rice: -3 tbsp butter + 1 ½ cups yellow onion, diced -1 tbsp turmeric, 2 tsp paprika, 2 tsp garlic powder, 2 tsp pepper -1 ½ cups basmati rice -3 cups hot water -3 tsp @betterthanbouillon roasted chicken base For the Fresh Sumac Salad: -½ large red onion, thinly sliced -1 cup cherry tomatoes, quartered -1 cup cucumber, sliced then halved -1 tsp salt, 1 tsp black pepper & 2 tsp sumac -½ lemon, juiced For the Garlic Sauce: -¼ cup mayonnaise + ¼ cup plain Greek yogurt -2 to 3 garlic cloves + 1 tbsp fresh parsley -1 tsp salt + 1 tsp black pepper -½ lemon, juiced + 1 tbsp olive oil 1. In a bowl, combine the chicken with the spices, olive oil, garlic, lemon juice and Better Than Bouillon. Mix well. Marinate for as long as your patience can handle. 2. Heat a large pan over medium-high heat and add a drizzle of olive oil. Once hot, add the chicken in batches. Cook for 6 to 8 mins per side until golden and cooked through. Set aside. 3. Reduce heat to medium-low. Add butter to the same pan then the onions & cook, stirring often, until translucent. Add the garlic & spices, cook for 1 to 2 mins. Add the rice and toast for 2 mins while stirring. Pour in the hot water mixed with Better Than Bouillon. Stir & bring to a boil. Once boiling, cover & reduce heat to low. Simmer for 20 mins until cooked. 4. Mix the salad ingredients in one bowl and the sauce ingredients in another bowl. Enjoy!
21.7M
751K
19.9K
5mo ago
recipeincaption
One-Pan Chicken Shawarma Rice Bowls 🔥 Comment “Recipe” and I’ll send you the full recipe card for free!! All the shawarma flavor, none of the extra steps… juicy spiced chicken, onion rice pilaf, refreshing salad and a creamy garlic sauce 🤌 The secret? A spoonful of @betterthanbouillon Roasted Chicken Base in both the marinade and the rice for that deep, savory, slow-cooked flavor. Everything is better with Better Than Bouillon. #EverythingIsBetter #BetterThanBouillonPartner For the Chicken: -1.5 lbs (680g) boneless, skinless chicken thighs -Seasoning: 1 tbsp paprika, 1 tbsp cumin, 1 tbsp onion powder, 2 tsp coriander, 1 tsp allspice, 2 tsp turmeric, 2 tsp pepper, 1 tsp salt -3 tbsp olive oil + 8 garlic cloves -½ lemon, juiced -2 tsp @betterthanbouillon roasted chicken base For the Rice: -3 tbsp butter + 1 ½ cups yellow onion, diced -1 tbsp turmeric, 2 tsp paprika, 2 tsp garlic powder, 2 tsp pepper -1 ½ cups basmati rice -3 cups hot water -3 tsp @betterthanbouillon roasted chicken base For the Fresh Sumac Salad: -½ large red onion, thinly sliced -1 cup cherry tomatoes, quartered -1 cup cucumber, sliced then halved -1 tsp salt, 1 tsp black pepper & 2 tsp sumac -½ lemon, juiced For the Garlic Sauce: -¼ cup mayonnaise + ¼ cup plain Greek yogurt -2 to 3 garlic cloves + 1 tbsp fresh parsley -1 tsp salt + 1 tsp black pepper -½ lemon, juiced + 1 tbsp olive oil 1. In a bowl, combine the chicken with the spices, olive oil, garlic, lemon juice and Better Than Bouillon. Mix well. Marinate for as long as your patience can handle. 2. Heat a large pan over medium-high heat and add a drizzle of olive oil. Once hot, add the chicken in batches. Cook for 6 to 8 mins per side until golden and cooked through. Set aside. 3. Reduce heat to medium-low. Add butter to the same pan then the onions & cook, stirring often, until translucent. Add the garlic & spices, cook for 1 to 2 mins. Add the rice and toast for 2 mins while stirring. Pour in the hot water mixed with Better Than Bouillon. Stir & bring to a boil. Once boiling, cover & reduce heat to low. Simmer for 20 mins until cooked. 4. Mix the salad ingredients in one bowl and the sauce ingredients in another bowl. Enjoy!
Sheet Pan Beef Kefta Wraps 🔥 All the flavor, none of the fuss… juicy spiced beef, roasted garlic sauce, & a zesty salad Comment “Recipe” and I’ll send you the full recipe card for free!! For ALL of you asking for the app: search “osta recipes” on the app or google play store 🫶 For the Beef Kefta: -1.5-2lbs lbs lean ground beef (700-900 g) -8 garlic cloves, minced -2 tsp smoked paprika, 2 tsp cumin, 1 tsp allspice, 2 tsp salt, 2 tsp black pepper, 1 tsp turmeric, 1 tsp cinnamon -1/3 cup fresh parsley, chopped -1/3 cup fresh cilantro, chopped (optional) -1 large or 2 medium yellow onions, grated + squeezed dry* -On top before baking: 4 tbsp olive oil For the Roasted Garlic: -2 garlic heads, 1 tbsp olive oil and 1 tsp salt For the Fresh Salad: -1/2 large red onion, thinly sliced -1 cup cherry tomatoes, quartered -1/4 cup fresh parsley, chopped -1 tsp salt, 1 tsp pepper & 2 tsp sumac -Juice of 1/2 lemon Roasted Garlic Paprika Sauce: -Roasted garlic cloves, 1/2 cup Greek yogurt, juice of 1/2 lemon, 3 tbsp tahini, 2 heads of roasted garlic, 2 tbsp ice water, 1 tsp each: paprika, cumin, salt, pepper. Optionally add fresh chopped parlsey/cilantro. 1. Preheat oven to 400°F (205°C). Slice the tops off two garlic heads, drizzle with olive oil and salt, wrap in foil, & roast for 45–60 mins until golden and soft. While the garlic roasts, prep the kefta. 2. Grate the onion, squeeze out all liquid with paper towel or cheesecloth (prevents watery kefta.) In a large bowl, combine beef, garlic, spices, parsley, cilantro (if using), and the grated onion. Mix with your hands for 2–3 minutes until sticky & well combined. 3. Spread onto the sheet pan in a 1/2-inch (1.25 cm) thick rectangle. With a knife, score into 1-inch strips (2.5 cm). Drizzle evenly with 4 tbsp olive oil. Bake for 12–15 minutes at 400°F, then broil 2–5 minutes until golden & crisp on top. Careful removing! 4. Toss onion, tomatoes, parsley, salt, pepper, sumac, & lemon juice in a bowl. 5. Squeeze roasted garlic cloves into a bowl, mash, mix with yogurt, lemon juice, tahini, water & spices. On lavash/pita: add sauce, kefta, & salad. Roll tight. Crisp the wrap in a lightly oiled skillet.
21.6M
572K
13.4K
6mo ago
recipeincaption
Sheet Pan Beef Kefta Wraps 🔥 All the flavor, none of the fuss… juicy spiced beef, roasted garlic sauce, & a zesty salad Comment “Recipe” and I’ll send you the full recipe card for free!! For ALL of you asking for the app: search “osta recipes” on the app or google play store 🫶 For the Beef Kefta: -1.5-2lbs lbs lean ground beef (700-900 g) -8 garlic cloves, minced -2 tsp smoked paprika, 2 tsp cumin, 1 tsp allspice, 2 tsp salt, 2 tsp black pepper, 1 tsp turmeric, 1 tsp cinnamon -1/3 cup fresh parsley, chopped -1/3 cup fresh cilantro, chopped (optional) -1 large or 2 medium yellow onions, grated + squeezed dry* -On top before baking: 4 tbsp olive oil For the Roasted Garlic: -2 garlic heads, 1 tbsp olive oil and 1 tsp salt For the Fresh Salad: -1/2 large red onion, thinly sliced -1 cup cherry tomatoes, quartered -1/4 cup fresh parsley, chopped -1 tsp salt, 1 tsp pepper & 2 tsp sumac -Juice of 1/2 lemon Roasted Garlic Paprika Sauce: -Roasted garlic cloves, 1/2 cup Greek yogurt, juice of 1/2 lemon, 3 tbsp tahini, 2 heads of roasted garlic, 2 tbsp ice water, 1 tsp each: paprika, cumin, salt, pepper. Optionally add fresh chopped parlsey/cilantro. 1. Preheat oven to 400°F (205°C). Slice the tops off two garlic heads, drizzle with olive oil and salt, wrap in foil, & roast for 45–60 mins until golden and soft. While the garlic roasts, prep the kefta. 2. Grate the onion, squeeze out all liquid with paper towel or cheesecloth (prevents watery kefta.) In a large bowl, combine beef, garlic, spices, parsley, cilantro (if using), and the grated onion. Mix with your hands for 2–3 minutes until sticky & well combined. 3. Spread onto the sheet pan in a 1/2-inch (1.25 cm) thick rectangle. With a knife, score into 1-inch strips (2.5 cm). Drizzle evenly with 4 tbsp olive oil. Bake for 12–15 minutes at 400°F, then broil 2–5 minutes until golden & crisp on top. Careful removing! 4. Toss onion, tomatoes, parsley, salt, pepper, sumac, & lemon juice in a bowl. 5. Squeeze roasted garlic cloves into a bowl, mash, mix with yogurt, lemon juice, tahini, water & spices. On lavash/pita: add sauce, kefta, & salad. Roll tight. Crisp the wrap in a lightly oiled skillet.
One-Tray Caramelized Onion & Garlic Pasta 🔥 Comment “Recipe” and I’ll send you the full recipe card for free!! For all of you asking… the app is called Osta and is linked in my bio or you can search “Osta” on the App Store or Google Play store 🫶 Minimal effort, max comfort. Sweet, savory, a little spicy... this one has all the flavor. Tip: Best served with with chicken, shrimp, or tofu 🫡 Ingredients: -2 large onions, thinly sliced -1 whole garlic head -2 tbsp chili crisp @momofukugoods -1 1/2 cups of cream or coconut milk (room temp) -1 tbsp soy sauce (optional) -1/2 cup fresh Parmesan cheese, grated -1/2 lemon, juiced -12 oz (340 g) pasta of choice -5 tbsp olive oil -Pasta water (as needed) -Seasonings: 1 tbsp paprika, 2 tsp garlic powder, 2 tsp salt, 2 tsp pepper, 2 tsp italian seasoning Instructions: 1. Preheat oven to 400°F (200°C). Add sliced onions to a baking dish. Toss with paprika, garlic powder, salt, pepper, Italian seasoning, and 4 tbsp olive oil until well coated. 2. Slice the top off the garlic head (about ¼ inch), drizzle with 1 tbsp olive oil, sprinkle with salt, and place it cut-side up on top of the onions. 3. Cover with foil and bake for 1 hour, tossing the onions every 20 minutes (twice total). Each time, add a splash of water to prevent burning. You’re looking for deep golden, jammy onions. 4. While that magic is happening, cook pasta according to package instructions. Reserve up to 1 cup of pasta water before draining. 5. Remove garlic from the dish and let cool slightly (freezer hack = elite move). Squeeze the roasted garlic into the onions. 6. Add chili crisp, cream (or coconut milk), soy sauce (if using), lemon juice, Parmesan, and cooked pasta. Toss everything together, adding some pasta water as needed until glossy and saucy. Taste and adjust salt if needed. 7. Finish with extra Parmesan, chili crisp, and fresh parsley if you’re feeling fancy.
19.9M
647K
11.3K
4mo ago
recipeincaption
One-Tray Caramelized Onion & Garlic Pasta 🔥 Comment “Recipe” and I’ll send you the full recipe card for free!! For all of you asking… the app is called Osta and is linked in my bio or you can search “Osta” on the App Store or Google Play store 🫶 Minimal effort, max comfort. Sweet, savory, a little spicy... this one has all the flavor. Tip: Best served with with chicken, shrimp, or tofu 🫡 Ingredients: -2 large onions, thinly sliced -1 whole garlic head -2 tbsp chili crisp @momofukugoods -1 1/2 cups of cream or coconut milk (room temp) -1 tbsp soy sauce (optional) -1/2 cup fresh Parmesan cheese, grated -1/2 lemon, juiced -12 oz (340 g) pasta of choice -5 tbsp olive oil -Pasta water (as needed) -Seasonings: 1 tbsp paprika, 2 tsp garlic powder, 2 tsp salt, 2 tsp pepper, 2 tsp italian seasoning Instructions: 1. Preheat oven to 400°F (200°C). Add sliced onions to a baking dish. Toss with paprika, garlic powder, salt, pepper, Italian seasoning, and 4 tbsp olive oil until well coated. 2. Slice the top off the garlic head (about ¼ inch), drizzle with 1 tbsp olive oil, sprinkle with salt, and place it cut-side up on top of the onions. 3. Cover with foil and bake for 1 hour, tossing the onions every 20 minutes (twice total). Each time, add a splash of water to prevent burning. You’re looking for deep golden, jammy onions. 4. While that magic is happening, cook pasta according to package instructions. Reserve up to 1 cup of pasta water before draining. 5. Remove garlic from the dish and let cool slightly (freezer hack = elite move). Squeeze the roasted garlic into the onions. 6. Add chili crisp, cream (or coconut milk), soy sauce (if using), lemon juice, Parmesan, and cooked pasta. Toss everything together, adding some pasta water as needed until glossy and saucy. Taste and adjust salt if needed. 7. Finish with extra Parmesan, chili crisp, and fresh parsley if you’re feeling fancy.
Brown Butter Chocolate Chip Banana Bread 🍌 Comment “Recipe” and I’ll send you the full recipe card for free!! For all of you asking about the app, search “Osta Recipes” on the app or Google play store ‼️🫶 I have tested over 100 banana bread recipes and after countless adjustments, these officially have claimed the #1 spot 👑 Ingredients -3 ripe bananas (brown spots = flavor) -9 tbsp unsalted butter (browns down to ~½ cup) -1 large egg, room temp -¾ cup brown sugar -¼ cup white sugar -1½ cups all-purpose flour -1 tsp baking soda -½ tsp baking powder -½ tsp salt -1 tsp cinnamon -1 tsp vanilla extract or paste -1 to 1½ cups semi-sweet chocolate chips (measure with your heart) Instructions: 1. Add butter to a saucepan over medium heat. Stir often. It’ll melt, foam, sizzle, then turn golden with a nutty smell. Once browned (do not burn), pour into a  bowl and place in the freezer for 5 mins. You want it warm, not hot. 2. In a large bowl, mash bananas until mostly smooth. Add 1/2 cup of the browned butter, brown sugar, white sugar, egg, and vanilla. Whisk for 1 to 2 mins until glossy. 3. Add flour, baking soda, baking powder, salt, and cinnamon. You can mix these in a separate bowl first, or be lazy like me and add them straight in. Just mix very thoroughly so everything is evenly distributed. 4. Preheat to 350°F / 175°C. Once no dry flour remains, fold in about 1 cup of chocolate chips. Save the rest for topping. 5. Line or grease a loaf pan and pour in the batter. Sprinkle remaining chocolate chips on top. Bake for 60 mins, loosely covering with foil halfway through to prevent over-browning. 6. Insert a toothpick into the center. It should come out with a few moist crumbs, not wet batter. If needed, bake an extra 5 to 10 mins. 7. Let cool slightly, then slice. Enjoy 🤠
17.9M
739K
6.80K
5mo ago
recipeincaption
Brown Butter Chocolate Chip Banana Bread 🍌 Comment “Recipe” and I’ll send you the full recipe card for free!! For all of you asking about the app, search “Osta Recipes” on the app or Google play store ‼️🫶 I have tested over 100 banana bread recipes and after countless adjustments, these officially have claimed the #1 spot 👑 Ingredients -3 ripe bananas (brown spots = flavor) -9 tbsp unsalted butter (browns down to ~½ cup) -1 large egg, room temp -¾ cup brown sugar -¼ cup white sugar -1½ cups all-purpose flour -1 tsp baking soda -½ tsp baking powder -½ tsp salt -1 tsp cinnamon -1 tsp vanilla extract or paste -1 to 1½ cups semi-sweet chocolate chips (measure with your heart) Instructions: 1. Add butter to a saucepan over medium heat. Stir often. It’ll melt, foam, sizzle, then turn golden with a nutty smell. Once browned (do not burn), pour into a  bowl and place in the freezer for 5 mins. You want it warm, not hot. 2. In a large bowl, mash bananas until mostly smooth. Add 1/2 cup of the browned butter, brown sugar, white sugar, egg, and vanilla. Whisk for 1 to 2 mins until glossy. 3. Add flour, baking soda, baking powder, salt, and cinnamon. You can mix these in a separate bowl first, or be lazy like me and add them straight in. Just mix very thoroughly so everything is evenly distributed. 4. Preheat to 350°F / 175°C. Once no dry flour remains, fold in about 1 cup of chocolate chips. Save the rest for topping. 5. Line or grease a loaf pan and pour in the batter. Sprinkle remaining chocolate chips on top. Bake for 60 mins, loosely covering with foil halfway through to prevent over-browning. 6. Insert a toothpick into the center. It should come out with a few moist crumbs, not wet batter. If needed, bake an extra 5 to 10 mins. 7. Let cool slightly, then slice. Enjoy 🤠
One-Pan Chicken Shawarma with Roasted Garlic Sauce🔥 Comment “Recipe” and I’ll send you the full recipe card for free!! All the flavor, none of the fuss. Weeknight shawarma is officially a thing… smoky, tangy, and loaded with garlicky goodness 🫡 Chicken Marinade: -1.5 lbs (680g) chicken thighs, boneless & skinless -1 lemon, juiced -5 garlic cloves, minced -Seasonings: 1 tbsp cumin, 2 tsp chili powder, 2 tsp paprika, 1 tsp turmeric, 1 tsp onion powder, 1 tsp black pepper and 1 tsp salt -4 tbsp olive oil -2 tbsp tomato paste -4 tbsp Greek yogurt For the sheet pan: -1 red onion, chopped into 6-8 chunks -4 tbsp olive oil -Fresh parsley + lemon slices for garnish For the roasted garlic: -1 garlic head, 1 tsp salt and 1 tbsp olive oil For the Roasted Garlic Shawarma Sauce: -1/2 cup Greek yogurt, 3 tbsp mayonnaise, 1 tsp black pepper, juice of 1/2 lemon, the whole roasted garlic head (squeezed), 2 tbsp fresh parsley, finely chopped Instructions: 1. Pat chicken dry with paper towel and cube it into large chunks. In a big bowl, mix the marinade ingredients: Greek yogurt, tomato paste, garlic, lemon juice, and all those glorious spices. Toss in the chicken until every piece is coated. Let it marinate as long as you can resist (I went straight to the pan because I’m impatient). 2. Preheat the oven to 425°F (220°C). Slice the top off a garlic head, drizzle with olive oil and salt, then wrap it up in foil like a little flavor present and place in a dish/tray. Pop it in the oven for 45–60 minutes. 3. Spread the marinated chicken chunks on a large casserole dish or sheet pan. Nestle in the red onion chunks, then drizzle 4 tbsp olive oil over everything. 4. Bake for 30–40 minutes until the chicken is browned, crisp at the edges, and cooked through. Remove the tray from the oven. Baste the chicken with the pan juices. 5. Squeeze the roasted garlic into a bowl, mash it then mix with Greek yogurt, mayo, lemon juice, pepper, and parsley. Taste and adjust. 6. Recommended plating: A bed of fluffy rice, topped with a handful of the shawarma chicken and red onion, a squeeze of fresh lemon, a showering of chopped parsley, and a drizzle of those beautiful pan juices.
15.9M
368K
17.7K
12mo ago
recipeincaption
One-Pan Chicken Shawarma with Roasted Garlic Sauce🔥 Comment “Recipe” and I’ll send you the full recipe card for free!! All the flavor, none of the fuss. Weeknight shawarma is officially a thing… smoky, tangy, and loaded with garlicky goodness 🫡 Chicken Marinade: -1.5 lbs (680g) chicken thighs, boneless & skinless -1 lemon, juiced -5 garlic cloves, minced -Seasonings: 1 tbsp cumin, 2 tsp chili powder, 2 tsp paprika, 1 tsp turmeric, 1 tsp onion powder, 1 tsp black pepper and 1 tsp salt -4 tbsp olive oil -2 tbsp tomato paste -4 tbsp Greek yogurt For the sheet pan: -1 red onion, chopped into 6-8 chunks -4 tbsp olive oil -Fresh parsley + lemon slices for garnish For the roasted garlic: -1 garlic head, 1 tsp salt and 1 tbsp olive oil For the Roasted Garlic Shawarma Sauce: -1/2 cup Greek yogurt, 3 tbsp mayonnaise, 1 tsp black pepper, juice of 1/2 lemon, the whole roasted garlic head (squeezed), 2 tbsp fresh parsley, finely chopped Instructions: 1. Pat chicken dry with paper towel and cube it into large chunks. In a big bowl, mix the marinade ingredients: Greek yogurt, tomato paste, garlic, lemon juice, and all those glorious spices. Toss in the chicken until every piece is coated. Let it marinate as long as you can resist (I went straight to the pan because I’m impatient). 2. Preheat the oven to 425°F (220°C). Slice the top off a garlic head, drizzle with olive oil and salt, then wrap it up in foil like a little flavor present and place in a dish/tray. Pop it in the oven for 45–60 minutes. 3. Spread the marinated chicken chunks on a large casserole dish or sheet pan. Nestle in the red onion chunks, then drizzle 4 tbsp olive oil over everything. 4. Bake for 30–40 minutes until the chicken is browned, crisp at the edges, and cooked through. Remove the tray from the oven. Baste the chicken with the pan juices. 5. Squeeze the roasted garlic into a bowl, mash it then mix with Greek yogurt, mayo, lemon juice, pepper, and parsley. Taste and adjust. 6. Recommended plating: A bed of fluffy rice, topped with a handful of the shawarma chicken and red onion, a squeeze of fresh lemon, a showering of chopped parsley, and a drizzle of those beautiful pan juices.
Korean Popcorn Chicken 🍿🍗 Comment “Recipe” and I’ll send you the full recipe card for free!! For all of you asking about the app, search “Osta” on the app or Google play store ‼️🫶 The crispiest korean porocrn chicken… sweet, spicy and so simple. You can also make this in the air fryer!!🔥 For the Chicken: -2 lb chicken thighs or breasts, cut into 1 inch cubes -2 eggs -2 tbsp rice vinegar -6 garlic cloves, minced -1 tbsp fresh ginger, grated -Seasonings: 2 tsp garlic powder, 2 tsp onion powder, 2 tsp salt, 1 tsp black pepper, 1 tsp gochugaru (optional) -1/4 cup cornstarch -1/2 cup all-purpose flour -Neutral oil, for frying For the Sauce: -1.5 tbsp gochujang -2 tsp sesame seeds -3 tbsp ketchup -4 garlic cloves, minced -1.5 tbsp honey -3 tbsp butter -1 tbsp rice vinegar -1 tbsp soy sauce -2 tsp sesame oil -1 tsp gochugaru (optional) Garnish: -Sesame seeds -Green onions, sliced Instructions: 1. In a bowl, combine chicken with eggs, vinegar, garlic, ginger, & seasonings. Mix well & marinate as long as you wish (1 hour ideal, 1 min works). →For frying: add the cornstarch & flour directly into the same bowl and mix until evenly coated & sticky. →For air frying: do NOT add flour yet. You’ll coat it separately in step 2. 2. For frying: skip this step & go to step 3. For air frying: in a new bowl, mix cornstarch & flour. Remove chicken from marinade then toss in dry ingredients until fully coated. Press lightly so it sticks. 3. For frying: heat neutral oil to 350°F / 175°C. Fry in batches for 7–8 mins until golden and crispy, transfer to a rack. 4. For air frying: oil the basket & spray/brush the chicken with oil. Cook at 375°F for 8 mins, flip, cook for 6–8 mins more until crispy & cooked through. Work in batches. 5. In a pan over medium-low heat, combine gochujang, ketchup, sesame seeds, garlic, honey, rice vinegar, soy sauce, sesame oil, & optional gochugaru. Bring to a simmer, add butter, stir until melted, remove from heat. 6. Add the chicken directly to the sauce & toss OR in a mixing bowl, combine your desired amount of sauce with the chicken to control how saucy it gets. 7. Serve over jasmine rice, garnish with sesame seeds & green onions. Enjoy :)
15.3M
863K
5.55K
3mo ago
recipeincaption
Korean Popcorn Chicken 🍿🍗 Comment “Recipe” and I’ll send you the full recipe card for free!! For all of you asking about the app, search “Osta” on the app or Google play store ‼️🫶 The crispiest korean porocrn chicken… sweet, spicy and so simple. You can also make this in the air fryer!!🔥 For the Chicken: -2 lb chicken thighs or breasts, cut into 1 inch cubes -2 eggs -2 tbsp rice vinegar -6 garlic cloves, minced -1 tbsp fresh ginger, grated -Seasonings: 2 tsp garlic powder, 2 tsp onion powder, 2 tsp salt, 1 tsp black pepper, 1 tsp gochugaru (optional) -1/4 cup cornstarch -1/2 cup all-purpose flour -Neutral oil, for frying For the Sauce: -1.5 tbsp gochujang -2 tsp sesame seeds -3 tbsp ketchup -4 garlic cloves, minced -1.5 tbsp honey -3 tbsp butter -1 tbsp rice vinegar -1 tbsp soy sauce -2 tsp sesame oil -1 tsp gochugaru (optional) Garnish: -Sesame seeds -Green onions, sliced Instructions: 1. In a bowl, combine chicken with eggs, vinegar, garlic, ginger, & seasonings. Mix well & marinate as long as you wish (1 hour ideal, 1 min works). →For frying: add the cornstarch & flour directly into the same bowl and mix until evenly coated & sticky. →For air frying: do NOT add flour yet. You’ll coat it separately in step 2. 2. For frying: skip this step & go to step 3. For air frying: in a new bowl, mix cornstarch & flour. Remove chicken from marinade then toss in dry ingredients until fully coated. Press lightly so it sticks. 3. For frying: heat neutral oil to 350°F / 175°C. Fry in batches for 7–8 mins until golden and crispy, transfer to a rack. 4. For air frying: oil the basket & spray/brush the chicken with oil. Cook at 375°F for 8 mins, flip, cook for 6–8 mins more until crispy & cooked through. Work in batches. 5. In a pan over medium-low heat, combine gochujang, ketchup, sesame seeds, garlic, honey, rice vinegar, soy sauce, sesame oil, & optional gochugaru. Bring to a simmer, add butter, stir until melted, remove from heat. 6. Add the chicken directly to the sauce & toss OR in a mixing bowl, combine your desired amount of sauce with the chicken to control how saucy it gets. 7. Serve over jasmine rice, garnish with sesame seeds & green onions. Enjoy :)
Garlic Chili Oil Spaghetti 🧄 (aka Aglio e Olio) Comment “Recipe” and I’ll send you the full recipe card for free!! Minimal effort, max flavor. Garlicky, lightly spicy, and impossibly comforting 🫠 Ingredients: -8 oz (225 g) spaghetti -1/3 cup extra virgin olive oil (plus 1 to 2 tbsp more if needed) -8 garlic cloves, thinly sliced -1 tsp red chili flakes (or 1 tsp finely chopped fresh chili without seeds) -1 to 1 1/2 cups reserved pasta water -1 whole parsley stem (for infusing) -1/3 cup fresh parsley leaves, finely chopped -Fresh lemon zest, for garnish (optional) -Freshly grated Parmesan cheese, for serving (optional) Instructions: 1. Bring a large pot of aggressively salted water to a boil. Cook spaghetti until al dente. Reserve 1 1/2 cups of the starchy pasta water, then drain. 2. While the pasta cooks, heat the olive oil gently in a large skillet over medium-low. Add the garlic slices and whole parsley stem, stir constantly until the garlic turns light golden… not brown (about 3 minutes) 3. Stir in the chili flakes and a pinch of salt. Let them bloom for 30 seconds, then remove the parsley stem and take the pan off the heat. 4. Add about ½ cup of the reserved pasta water to the skillet and stir/whisk vigorously to combine with the oil. It’ll start looking creamy and slightly thick… that’s your emulsion forming. 5. Return the pan to medium-low heat and add the drained spaghetti along with another splash of pasta water. Here’s the key: Toss everything aggressively with tongs for 1–2 minutes, drizzling in 1 to 2 more tablespoons of olive oil and a bit more pasta water as you go. Alternate between the two while tossing nonstop. The sauce should turn silky and glossy. If it looks dry or clumpy, add more water; if it looks thin, keep tossing. 6. Turn off the heat and stir in the chopped parsley. Taste and add a tiny pinch of salt if needed. 7. Plate immediately, spooning any extra sauce from the pan over the top. Garnish with lemon zest and a sprinkle of Parmesan if you’d like (add cheese after plating so it doesn’t break the emulsion… not traditional, but worth it 👀).
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10mo ago
recipeincaption
Garlic Chili Oil Spaghetti 🧄 (aka Aglio e Olio) Comment “Recipe” and I’ll send you the full recipe card for free!! Minimal effort, max flavor. Garlicky, lightly spicy, and impossibly comforting 🫠 Ingredients: -8 oz (225 g) spaghetti -1/3 cup extra virgin olive oil (plus 1 to 2 tbsp more if needed) -8 garlic cloves, thinly sliced -1 tsp red chili flakes (or 1 tsp finely chopped fresh chili without seeds) -1 to 1 1/2 cups reserved pasta water -1 whole parsley stem (for infusing) -1/3 cup fresh parsley leaves, finely chopped -Fresh lemon zest, for garnish (optional) -Freshly grated Parmesan cheese, for serving (optional) Instructions: 1. Bring a large pot of aggressively salted water to a boil. Cook spaghetti until al dente. Reserve 1 1/2 cups of the starchy pasta water, then drain. 2. While the pasta cooks, heat the olive oil gently in a large skillet over medium-low. Add the garlic slices and whole parsley stem, stir constantly until the garlic turns light golden… not brown (about 3 minutes) 3. Stir in the chili flakes and a pinch of salt. Let them bloom for 30 seconds, then remove the parsley stem and take the pan off the heat. 4. Add about ½ cup of the reserved pasta water to the skillet and stir/whisk vigorously to combine with the oil. It’ll start looking creamy and slightly thick… that’s your emulsion forming. 5. Return the pan to medium-low heat and add the drained spaghetti along with another splash of pasta water. Here’s the key: Toss everything aggressively with tongs for 1–2 minutes, drizzling in 1 to 2 more tablespoons of olive oil and a bit more pasta water as you go. Alternate between the two while tossing nonstop. The sauce should turn silky and glossy. If it looks dry or clumpy, add more water; if it looks thin, keep tossing. 6. Turn off the heat and stir in the chopped parsley. Taste and add a tiny pinch of salt if needed. 7. Plate immediately, spooning any extra sauce from the pan over the top. Garnish with lemon zest and a sprinkle of Parmesan if you’d like (add cheese after plating so it doesn’t break the emulsion… not traditional, but worth it 👀).
Brookies 🤎 (brownies + cookies) Comment “Recipe” and I’ll send you the full recipe card with more details for free!! For all of you asking about the app, search “Osta” on the app or Google play store 🙏 Fudgy brownies layered with the BEST brown butter cookies…. I tested way too many recipes and this is the clear winner 👑 Brown Butter Cookie Dough: -1 cup brown sugar + 1/2 cup white sugar -1 cup unsalted browned butter -2 large eggs, room temp -2 tsp vanilla bean paste -2 cups all-purpose flour -3/4 tsp baking soda -1/4 tsp baking powder -1/4 tsp salt -2 cups semi-sweet chocolate Brownie Batter -1/2 cup salted butter, melted -2 tbsp olive oil -2 eggs -3/4 cup flour -1/2 cup brown sugar + 1/4 cup white sugar -1 tsp vanilla -1 cup chocolate chips (melted) -1/4 cup cocoa powder For on Top: -3 oz semi-sweet chocolate chunks Instructions: 1. Make the cookies first: Brown butter and let cool slightly. Whisk with sugars with the browned butter until glossy, then add eggs and vanilla. Sift in the dry ingredients until just combined, then fold in chocolate. Chill for at least 1 hour. 2. Preheat oven to 350°F (175°C) and line an 8x8 pan with parchment. 3. Make brownie batter: Melt butter with chocolate chips, whisk in olive oil and cocoa powder. In another bowl, whisk sugars, eggs, and vanilla. Combine with chocolate mixture, then fold in flour until just mixed. 4. Assemble: Pour half the brownie batter into the pan and spread evenly. Add chunks of cookie dough across the surface (don’t cover fully). Pour remaining brownie batter over top, then finish with more cookie dough pieces pressed lightly on top. Lastly, top with the chocolate chunks to your liking. 5. Bake for 30–40 minutes, until edges are set and center is slightly soft. A toothpick should come out with moist crumbs, not wet batter. Keep baking if needed!! 6. Cool completely before slicing (this is key for clean layers).
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1mo ago
recipeincaption
Brookies 🤎 (brownies + cookies) Comment “Recipe” and I’ll send you the full recipe card with more details for free!! For all of you asking about the app, search “Osta” on the app or Google play store 🙏 Fudgy brownies layered with the BEST brown butter cookies…. I tested way too many recipes and this is the clear winner 👑 Brown Butter Cookie Dough: -1 cup brown sugar + 1/2 cup white sugar -1 cup unsalted browned butter -2 large eggs, room temp -2 tsp vanilla bean paste -2 cups all-purpose flour -3/4 tsp baking soda -1/4 tsp baking powder -1/4 tsp salt -2 cups semi-sweet chocolate Brownie Batter -1/2 cup salted butter, melted -2 tbsp olive oil -2 eggs -3/4 cup flour -1/2 cup brown sugar + 1/4 cup white sugar -1 tsp vanilla -1 cup chocolate chips (melted) -1/4 cup cocoa powder For on Top: -3 oz semi-sweet chocolate chunks Instructions: 1. Make the cookies first: Brown butter and let cool slightly. Whisk with sugars with the browned butter until glossy, then add eggs and vanilla. Sift in the dry ingredients until just combined, then fold in chocolate. Chill for at least 1 hour. 2. Preheat oven to 350°F (175°C) and line an 8x8 pan with parchment. 3. Make brownie batter: Melt butter with chocolate chips, whisk in olive oil and cocoa powder. In another bowl, whisk sugars, eggs, and vanilla. Combine with chocolate mixture, then fold in flour until just mixed. 4. Assemble: Pour half the brownie batter into the pan and spread evenly. Add chunks of cookie dough across the surface (don’t cover fully). Pour remaining brownie batter over top, then finish with more cookie dough pieces pressed lightly on top. Lastly, top with the chocolate chunks to your liking. 5. Bake for 30–40 minutes, until edges are set and center is slightly soft. A toothpick should come out with moist crumbs, not wet batter. Keep baking if needed!! 6. Cool completely before slicing (this is key for clean layers).
Top 3 Recipes of 2025: Sheet Pan Chicken Kefta Wraps 🔥 For all of you asking - the app link for Osta is in my bio or you can search “Osta Recipes” on the App Store or Google Play store ‼️🫶 Comment “Recipe” and I’ll send you the full recipe card for free!! For the Chicken Kefta: -1.5–2 lbs ground chicken (700-900 g) -2 tbsp tomato paste -8 garlic cloves, minced -2 tsp smoked paprika, 2 tsp cumin, 2 tsp salt, 2 tsp black pepper, 1 tsp turmeric, 2 tsp garlic powder -1/3 cup fresh parsley, chopped -1/3 cup fresh cilantro, chopped (optional) -1 large or 2 medium yellow onions, grated + squeezed dry* -On top before baking: 4 tbsp olive oil For the Roasted Garlic: -2 garlic heads, 1 tbsp olive oil and 1 tsp salt For the Fresh Salad: -1/2 large red onion, thinly sliced -1 cup cherry tomatoes, quartered -1/4 cup fresh parsley, chopped -1 tsp salt, 1 tsp pepper & 2 tsp sumac -Juice of 1/2 lemon Roasted Garlic Paprika Sauce: -Roasted garlic cloves, 1/4 cup mayo, 1/4 cup Greek yogurt, juice of 1/2 lemon, 1 tsp paprika + 1 tsp pepper 1. Preheat oven to 400°F (205°C). Slice the tops off two garlic heads, drizzle with olive oil and salt, wrap in foil, and roast for 45–60 minutes until golden and soft. While the garlic roasts, prep the kefta. 2. Grate the onion, squeeze out all liquid with paper towel or cheesecloth. (This prevents watery kefta.) In a large bowl, combine chicken, tomato paste, minced garlic, spices, parsley, cilantro (if using), and the grated onion. Mix with your hands for 2–3 minutes until sticky and well combined. 3. Spread onto the sheet pan in a 1/2-inch (1.25 cm) thick rectangle. With a knife, score into 1-inch strips (2.5 cm). Drizzle evenly with 4 tbsp olive oil. 4. Bake for 12–15 minutes, then broil 2–5 minutes until golden and slightly crisp on top. 5. While baking, toss onion, tomatoes, parsley, salt, pepper, sumac, and lemon juice in a bowl. 6. Squeeze roasted garlic cloves into a bowl, mash, then mix with mayo, yogurt, lemon juice, paprika, and pepper until smooth. 7. On lavash or pita, slather sauce, add 1–2 strips of chicken kefta, top with salad. Roll tight. For extra magic, crisp the wrap in a lightly oiled skillet for 1-2 mins per side.
8.81M
279K
4.39K
7mo ago
recipeincaption
Top 3 Recipes of 2025: Sheet Pan Chicken Kefta Wraps 🔥 For all of you asking - the app link for Osta is in my bio or you can search “Osta Recipes” on the App Store or Google Play store ‼️🫶 Comment “Recipe” and I’ll send you the full recipe card for free!! For the Chicken Kefta: -1.5–2 lbs ground chicken (700-900 g) -2 tbsp tomato paste -8 garlic cloves, minced -2 tsp smoked paprika, 2 tsp cumin, 2 tsp salt, 2 tsp black pepper, 1 tsp turmeric, 2 tsp garlic powder -1/3 cup fresh parsley, chopped -1/3 cup fresh cilantro, chopped (optional) -1 large or 2 medium yellow onions, grated + squeezed dry* -On top before baking: 4 tbsp olive oil For the Roasted Garlic: -2 garlic heads, 1 tbsp olive oil and 1 tsp salt For the Fresh Salad: -1/2 large red onion, thinly sliced -1 cup cherry tomatoes, quartered -1/4 cup fresh parsley, chopped -1 tsp salt, 1 tsp pepper & 2 tsp sumac -Juice of 1/2 lemon Roasted Garlic Paprika Sauce: -Roasted garlic cloves, 1/4 cup mayo, 1/4 cup Greek yogurt, juice of 1/2 lemon, 1 tsp paprika + 1 tsp pepper 1. Preheat oven to 400°F (205°C). Slice the tops off two garlic heads, drizzle with olive oil and salt, wrap in foil, and roast for 45–60 minutes until golden and soft. While the garlic roasts, prep the kefta. 2. Grate the onion, squeeze out all liquid with paper towel or cheesecloth. (This prevents watery kefta.) In a large bowl, combine chicken, tomato paste, minced garlic, spices, parsley, cilantro (if using), and the grated onion. Mix with your hands for 2–3 minutes until sticky and well combined. 3. Spread onto the sheet pan in a 1/2-inch (1.25 cm) thick rectangle. With a knife, score into 1-inch strips (2.5 cm). Drizzle evenly with 4 tbsp olive oil. 4. Bake for 12–15 minutes, then broil 2–5 minutes until golden and slightly crisp on top. 5. While baking, toss onion, tomatoes, parsley, salt, pepper, sumac, and lemon juice in a bowl. 6. Squeeze roasted garlic cloves into a bowl, mash, then mix with mayo, yogurt, lemon juice, paprika, and pepper until smooth. 7. On lavash or pita, slather sauce, add 1–2 strips of chicken kefta, top with salad. Roll tight. For extra magic, crisp the wrap in a lightly oiled skillet for 1-2 mins per side.
Butter Chicken 🧈🐔 Comment “Recipe” and I’ll send you the full recipe card for free! Low effort, high comfort. A one-pan butter chicken that delivers big flavor and an easy cleanup with my stainless steel @madein pan If you want cookware that will actually last, check out the full @madein Stainless Collection in my bio. For the Marinade. -2 lb boneless skinless chicken thighs, cubed -Seasonings: 1 tbsp red chili powder (Kashmiri if you have it), 1 tbsp garam masala, 1 tsp turmeric, 1 tsp salt, 1 tsp black pepper, 1 tsp cayenne (optional) -1/2 cup Greek yogurt -Juice of 1/2 lemon -2 tsp fresh ginger paste -5 garlic cloves, minced For the Sauce: -6 tbsp butter, divided -2 tbsp olive oil, divided -1 large or 2 small yellow onions, finely diced -5 garlic cloves, minced -2 tsp fresh ginger paste -Seasonings: 2 tsp cumin, 1 tbsp garam masala, 2 tsp red chili powder (Kashmiri if you have), 1 tsp ground coriander, 1 tsp salt, 1 tbsp white sugar -1 1/4 cups passata (tomato sauce) -1 cup heavy cream, room temp (add more if you like it extra creamy) -25 cashews (optional, but very good) -1/4 cup hot water, optional for thinning To Finish: -Lime wedges & fresh cilantro -Basmati rice -Warm naan (full recipe in my bio) 1. Add the chicken to a bowl with all the marinade ingredients. Mix well. Let it sit for at least 30 minutes, or ideally overnight. 2. Heat 2 tbsp butter + 1 tbsp olive oil in a large pan over medium-high heat. Cook the chicken until golden. Remove and set aside. 3. In the same pan, add 2 tbsp butter + 1 tbsp oil over medium heat. Add the onions & cook until soft, about 5 mins. Add the garlic, ginger, and sauce spices. Stir & cook for 1–2 mins. 4. Add the passata & cashews if using. Gently simmer for 5 mins. Stir in the cream. 5. Using a handheld blender or transferring to a blender, carefully blend the sauce. Optionally add hot water to adjust consistency. 6. Add the blended sauce back to the pan along with the reserved chicken. Keep the heat low & simmer for 10–15 minutes until the chicken is cooked through. Add the remaining 2 tbsp of butter. 7. Finish with a squeeze of lime and lots of cilantro. #madeinpartner #ad
8.54M
405K
8.28K
6mo ago
recipeincaption
Butter Chicken 🧈🐔 Comment “Recipe” and I’ll send you the full recipe card for free! Low effort, high comfort. A one-pan butter chicken that delivers big flavor and an easy cleanup with my stainless steel @madein pan If you want cookware that will actually last, check out the full @madein Stainless Collection in my bio. For the Marinade. -2 lb boneless skinless chicken thighs, cubed -Seasonings: 1 tbsp red chili powder (Kashmiri if you have it), 1 tbsp garam masala, 1 tsp turmeric, 1 tsp salt, 1 tsp black pepper, 1 tsp cayenne (optional) -1/2 cup Greek yogurt -Juice of 1/2 lemon -2 tsp fresh ginger paste -5 garlic cloves, minced For the Sauce: -6 tbsp butter, divided -2 tbsp olive oil, divided -1 large or 2 small yellow onions, finely diced -5 garlic cloves, minced -2 tsp fresh ginger paste -Seasonings: 2 tsp cumin, 1 tbsp garam masala, 2 tsp red chili powder (Kashmiri if you have), 1 tsp ground coriander, 1 tsp salt, 1 tbsp white sugar -1 1/4 cups passata (tomato sauce) -1 cup heavy cream, room temp (add more if you like it extra creamy) -25 cashews (optional, but very good) -1/4 cup hot water, optional for thinning To Finish: -Lime wedges & fresh cilantro -Basmati rice -Warm naan (full recipe in my bio) 1. Add the chicken to a bowl with all the marinade ingredients. Mix well. Let it sit for at least 30 minutes, or ideally overnight. 2. Heat 2 tbsp butter + 1 tbsp olive oil in a large pan over medium-high heat. Cook the chicken until golden. Remove and set aside. 3. In the same pan, add 2 tbsp butter + 1 tbsp oil over medium heat. Add the onions & cook until soft, about 5 mins. Add the garlic, ginger, and sauce spices. Stir & cook for 1–2 mins. 4. Add the passata & cashews if using. Gently simmer for 5 mins. Stir in the cream. 5. Using a handheld blender or transferring to a blender, carefully blend the sauce. Optionally add hot water to adjust consistency. 6. Add the blended sauce back to the pan along with the reserved chicken. Keep the heat low & simmer for 10–15 minutes until the chicken is cooked through. Add the remaining 2 tbsp of butter. 7. Finish with a squeeze of lime and lots of cilantro. #madeinpartner #ad
Top 3 Recipes of 2025: Arayes🔥 Since all of you are asking - the app link for Osta is in my bio or you can search “Osta Recipes” on the App Store or Google Play store ‼️🫶 Crispy, Juicy Middle Eastern Meat-Stuffed Pitas with a Garlic Tahini Sauce 🥙 Comment “Recipe” and I’ll send you the full recipe card for free!! Ingredients: -4 small pitas, cut in half -1 yellow onion, grated & squeezed dry -7 garlic cloves, minced -2 tbsp tomato paste -1/3 cup fresh parsley, chopped -1/3 cup fresh cilantro, chopped (optional but excellent) -1 tbsp olive oil -1 lb (0.45 kg) lean ground beef -Spices: 1 tsp salt, 1 tsp black pepper, 1 tsp cinnamon, 2 tsp cumin, 2 tsp paprika, 1 tsp allspice For the Garlic Tahini Sauce: -1/2 cup Greek yogurt -3 tbsp tahini -1/2 lemon, juiced -2 garlic cloves, minced -2 tbsp olive oil -1/4 cup fresh parsley, chopped -1/4 cup fresh cilantro, chopped -1 tsp each: cumin, salt, pepper, paprika Instructions: 1. Preheat your oven to 350°F (175°C). Grate your onion and squeeze every last drop of liquid out using paper towel or cheesecloth. 2. In a large bowl, combine the ground beef, tomato paste, minced garlic, all the spices, parsley, cilantro (if using), and that very dry grated onion. Mix with your hands for about 2 minutes. 3. Cut each pita in half. If they don’t already have a pocket, carefully use a knife to make one. Now, pack them with your beef mixture — and I mean stuff them. You want them full but not bursting (ripped pita = heartbreak). 4. Crisp ’Em Up: Brush the outsides of the stuffed pitas lightly with olive oil. Heat a lightly oiled skillet over medium heat. Place each arayes meat-side down and sear for 1–2 minutes until you get that gorgeous crust. Then sear the pita sides until golden and crisp. 5. Transfer the seared arayes to a baking sheet and finish them in the oven for 10–15 minutes, until fully cooked through. 6. While they bake, whisk together all the garlic tahini sauce ingredients in a bowl. Taste and adjust lemon, salt, or garlic levels to your liking. 7. When the arayes are hot out of the oven, optionally brush them with melted garlic herb butter. Enjoy! 🫡
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7mo ago
recipeincaption
Top 3 Recipes of 2025: Arayes🔥 Since all of you are asking - the app link for Osta is in my bio or you can search “Osta Recipes” on the App Store or Google Play store ‼️🫶 Crispy, Juicy Middle Eastern Meat-Stuffed Pitas with a Garlic Tahini Sauce 🥙 Comment “Recipe” and I’ll send you the full recipe card for free!! Ingredients: -4 small pitas, cut in half -1 yellow onion, grated & squeezed dry -7 garlic cloves, minced -2 tbsp tomato paste -1/3 cup fresh parsley, chopped -1/3 cup fresh cilantro, chopped (optional but excellent) -1 tbsp olive oil -1 lb (0.45 kg) lean ground beef -Spices: 1 tsp salt, 1 tsp black pepper, 1 tsp cinnamon, 2 tsp cumin, 2 tsp paprika, 1 tsp allspice For the Garlic Tahini Sauce: -1/2 cup Greek yogurt -3 tbsp tahini -1/2 lemon, juiced -2 garlic cloves, minced -2 tbsp olive oil -1/4 cup fresh parsley, chopped -1/4 cup fresh cilantro, chopped -1 tsp each: cumin, salt, pepper, paprika Instructions: 1. Preheat your oven to 350°F (175°C). Grate your onion and squeeze every last drop of liquid out using paper towel or cheesecloth. 2. In a large bowl, combine the ground beef, tomato paste, minced garlic, all the spices, parsley, cilantro (if using), and that very dry grated onion. Mix with your hands for about 2 minutes. 3. Cut each pita in half. If they don’t already have a pocket, carefully use a knife to make one. Now, pack them with your beef mixture — and I mean stuff them. You want them full but not bursting (ripped pita = heartbreak). 4. Crisp ’Em Up: Brush the outsides of the stuffed pitas lightly with olive oil. Heat a lightly oiled skillet over medium heat. Place each arayes meat-side down and sear for 1–2 minutes until you get that gorgeous crust. Then sear the pita sides until golden and crisp. 5. Transfer the seared arayes to a baking sheet and finish them in the oven for 10–15 minutes, until fully cooked through. 6. While they bake, whisk together all the garlic tahini sauce ingredients in a bowl. Taste and adjust lemon, salt, or garlic levels to your liking. 7. When the arayes are hot out of the oven, optionally brush them with melted garlic herb butter. Enjoy! 🫡
Garlic Parmesan Butter Chicken Tenders 🧄🧈 Comment “Recipe” and I’ll send you the full recipe card for free!! Crispy, garlicky, buttery perfection… and way easier than you might think. Warning though, these are truly addictive 🐔 Ingredients: -2 lbs (0.9 kg) chicken breast, sliced into strips (or use tenderloins) -@primalkitchenfoods avocado oil for frying Marinade: -2 cups buttermilk -1/3 cup pickle juice -1 tsp garlic powder, 1 tsp paprika, 1 tsp onion powder, 1 tsp salt, 1 tsp black pepper Flour Mixture: -2 cups all-purpose flour -1/2 cup cornstarch -2 tsp garlic powder, 1 tsp paprika, 1 tsp salt, 1 tsp pepper Dipping Sauce: -1/4 cup mayo -2 tbsp ketchup -2 tsp Worcestershire sauce -1/2 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp pepper, 1/2 tsp salt Garlic Parmesan Butter: -1/4 cup butter -5 garlic cloves, minced -1 tbsp fresh parsley, chopped -1/3 cup grated Parmesan Instructions: 1. Slice your chicken into tenders. In a bowl, mix buttermilk, spices, and pickle juice. Add the chicken and marinate for at least 2 hours, or overnight if you want elite-level tenders. 2. Combine all flour mixture ingredients in a large bowl. Whisk it up like you mean it. 3. Add avocado oil to a large pot or deep skillet. Heat to 350°F / 175°C. (Shallow or deep fry—your kitchen, your rules.) 4. Drizzle a little buttermilk from the marinade into the flour mixture and stir to form flaky crispy bits. Coat each chicken piece in the flour mixture. Shake off excess. Gently place into the hot oil. 5. Don’t touch them for the first 1–2 minutes—that’s how you get the perfect crust. Fry for 8–10 minutes, or until golden and cooked through (165°F / 75°C). Transfer to a paper towel-lined rack. 6. Make the dipping sauce: Mix everything together in a small bowl. Boom. Done. 7. In a small pan/pot, melt butter on medium-low, add garlic + parsley, and cook for about 3 minutes until fragrant. Remove from heat. 8. Add the  tenders to a bowl, pour over your garlic butter, add parmesan, and toss until everything glistens like it’s ready for a close-up. Serve with fries and enjoy!
7.39M
250K
3.72K
7mo ago
recipeincaption
Garlic Parmesan Butter Chicken Tenders 🧄🧈 Comment “Recipe” and I’ll send you the full recipe card for free!! Crispy, garlicky, buttery perfection… and way easier than you might think. Warning though, these are truly addictive 🐔 Ingredients: -2 lbs (0.9 kg) chicken breast, sliced into strips (or use tenderloins) -@primalkitchenfoods avocado oil for frying Marinade: -2 cups buttermilk -1/3 cup pickle juice -1 tsp garlic powder, 1 tsp paprika, 1 tsp onion powder, 1 tsp salt, 1 tsp black pepper Flour Mixture: -2 cups all-purpose flour -1/2 cup cornstarch -2 tsp garlic powder, 1 tsp paprika, 1 tsp salt, 1 tsp pepper Dipping Sauce: -1/4 cup mayo -2 tbsp ketchup -2 tsp Worcestershire sauce -1/2 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp pepper, 1/2 tsp salt Garlic Parmesan Butter: -1/4 cup butter -5 garlic cloves, minced -1 tbsp fresh parsley, chopped -1/3 cup grated Parmesan Instructions: 1. Slice your chicken into tenders. In a bowl, mix buttermilk, spices, and pickle juice. Add the chicken and marinate for at least 2 hours, or overnight if you want elite-level tenders. 2. Combine all flour mixture ingredients in a large bowl. Whisk it up like you mean it. 3. Add avocado oil to a large pot or deep skillet. Heat to 350°F / 175°C. (Shallow or deep fry—your kitchen, your rules.) 4. Drizzle a little buttermilk from the marinade into the flour mixture and stir to form flaky crispy bits. Coat each chicken piece in the flour mixture. Shake off excess. Gently place into the hot oil. 5. Don’t touch them for the first 1–2 minutes—that’s how you get the perfect crust. Fry for 8–10 minutes, or until golden and cooked through (165°F / 75°C). Transfer to a paper towel-lined rack. 6. Make the dipping sauce: Mix everything together in a small bowl. Boom. Done. 7. In a small pan/pot, melt butter on medium-low, add garlic + parsley, and cook for about 3 minutes until fragrant. Remove from heat. 8. Add the  tenders to a bowl, pour over your garlic butter, add parmesan, and toss until everything glistens like it’s ready for a close-up. Serve with fries and enjoy!

Ben Chelin (@recipeincaption) Instagram Stats & Analytics

Ben Chelin (@recipeincaption) has 1.81M Instagram followers with a 3.69% engagement rate over the past 12 months. Across 54.0 posts, Ben Chelin received 18.3M total likes and 505M impressions, averaging 339K likes per post. This page tracks Ben Chelin's performance metrics, top content, and engagement trends — updated daily.

Ben Chelin (@recipeincaption) Instagram Analytics FAQ

How many Instagram followers does Ben Chelin have?+
Ben Chelin (@recipeincaption) has 1.81M Instagram followers as of August 2026.
What is Ben Chelin's Instagram engagement rate?+
Ben Chelin's Instagram engagement rate is 3.69% over the last 12 months, based on 54.0 posts.
How many likes does Ben Chelin get on Instagram?+
Ben Chelin received 18.3M total likes across 54.0 posts in the last 12 months, averaging 339K likes per post.
How many Instagram impressions does Ben Chelin get?+
Ben Chelin's Instagram content generated 505M total impressions over the last 12 months.