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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 :)
36.0M
2.14M
13.2K
7mo 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 :)
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.
22.9M
778K
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9mo 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.
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).
22.6M
1.36M
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5mo 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 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.
22.5M
1.32M
8.08K
6mo 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.
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!
22.0M
752K
20.6K
7mo 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!
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.
21.9M
916K
7.23K
10mo 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.
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.
21.7M
571K
13.6K
9mo 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.
20.2M
650K
11.7K
7mo 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.
Steak Loaded Potato Skins🔥 Comment “Recipe” and I’ll send you the full recipe card for free!! For those of you asking about the app, just search “Osta” on the App Store or Google Play 🫶 Crispy, cheesy potato skins loaded with juicy steak, chipotle sour cream & fresh chives… 🤤 Inspo from the goats @mikekubiesa & @burnt_pellet_bbq !! For the Potatoes: -5 large russet potatoes -1/4 cup olive oil -1 tbsp salt For the Filling: -Scooped potato flesh -1/2 cup milk, warmed -1/3 cup butter, softened -1/2 cup sour cream -1 1/2 cups sharp cheddar, grated -1/4 cup fresh chives, chopped -Seasoning salt, to taste For Frying & Topping: -Neutral oil, for frying -Triple cheddar @tillamook, grated For the Steak: -Ribeye or New York strip -Salt & black pepper For the Chipotle Sour Cream (Optional): -1 cup sour cream -1–2 chipotle peppers in adobo -2 garlic cloves -1 tbsp lime juice -1/2 tsp salt -Milk, as needed Instructions: 1. Wash & dry potatoes. Rub with olive oil, season with salt & bake at 425°F (220°C) for 50–60 mins until fork-tender. Let cool slightly. 2. Meanwhile, blend all chipotle sour cream ingredients until smooth, adding a splash of milk to thin as needed. Refrigerate. 3. Halve potatoes lengthwise & scoop the flesh into a bowl, leaving about 1/4 inch around the skins. Mash with warm milk, butter, sour cream, cheddar, chives & seasoning salt to taste. 4. Heat neutral oil to 350°F (175°C). Fry the empty skins in batches for 2–3 mins until golden & crispy, then transfer to a wire rack. 5. Stuff the skins with the potato filling, top with triple cheddar & bake at 350°F (175°C) for 15 mins until bubbling & golden. 6. Season steak generously with salt & pepper, then grill or pan-sear to your desired doneness. Rest 5–10 mins, then slice against the grain into bite-sized pieces. 7. Load the skins with steak, chipotle sour cream & fresh chives. Enjoy!!
19.6M
973K
2.68K
1mo ago
recipeincaption
Steak Loaded Potato Skins🔥 Comment “Recipe” and I’ll send you the full recipe card for free!! For those of you asking about the app, just search “Osta” on the App Store or Google Play 🫶 Crispy, cheesy potato skins loaded with juicy steak, chipotle sour cream & fresh chives… 🤤 Inspo from the goats @mikekubiesa & @burnt_pellet_bbq !! For the Potatoes: -5 large russet potatoes -1/4 cup olive oil -1 tbsp salt For the Filling: -Scooped potato flesh -1/2 cup milk, warmed -1/3 cup butter, softened -1/2 cup sour cream -1 1/2 cups sharp cheddar, grated -1/4 cup fresh chives, chopped -Seasoning salt, to taste For Frying & Topping: -Neutral oil, for frying -Triple cheddar @tillamook, grated For the Steak: -Ribeye or New York strip -Salt & black pepper For the Chipotle Sour Cream (Optional): -1 cup sour cream -1–2 chipotle peppers in adobo -2 garlic cloves -1 tbsp lime juice -1/2 tsp salt -Milk, as needed Instructions: 1. Wash & dry potatoes. Rub with olive oil, season with salt & bake at 425°F (220°C) for 50–60 mins until fork-tender. Let cool slightly. 2. Meanwhile, blend all chipotle sour cream ingredients until smooth, adding a splash of milk to thin as needed. Refrigerate. 3. Halve potatoes lengthwise & scoop the flesh into a bowl, leaving about 1/4 inch around the skins. Mash with warm milk, butter, sour cream, cheddar, chives & seasoning salt to taste. 4. Heat neutral oil to 350°F (175°C). Fry the empty skins in batches for 2–3 mins until golden & crispy, then transfer to a wire rack. 5. Stuff the skins with the potato filling, top with triple cheddar & bake at 350°F (175°C) for 15 mins until bubbling & golden. 6. Season steak generously with salt & pepper, then grill or pan-sear to your desired doneness. Rest 5–10 mins, then slice against the grain into bite-sized pieces. 7. Load the skins with steak, chipotle sour cream & fresh chives. Enjoy!!
Viral Dumpling Lasagna 🥟🔥 Comment “Recipe” and I’ll send you the full recipe card for free!! For ALL of you asking about the app I made, just search “Osta” on the app or play store. It is free & makes cooking social media recipes way easier 🙏 Homemade dumplings meet homemade lasagna 🤝… dare I say easier, quicker, and better than both? 👀 Ingredients:
-1 lb (450 g) ground chicken or pork
-1/2 cup green onions, chopped
-6 garlic cloves, minced
-3 tbsp soy sauce
-1 tbsp rice vinegar
-1 tbsp toasted sesame oil
-2 tbsp chili crunch
-1 tbsp fresh ginger, grated
-1 tbsp oyster sauce
-18 to 24 wonton or dumpling wrappers
-2 tbsp chicken stock (or water) For Garnish:
-Soy sauce
-Chili crunch
-Green onions, sliced
-Sesame seeds Instructions: 1. In a bowl, combine the ground chicken or pork with the green onions, garlic, soy sauce, rice vinegar, sesame oil, Chili Crunch, ginger, and oyster sauce. Mix with your hands until just combined. 2. Set up a steamer over a pot of gently boiling water. If you don’t have a steamer, simply place a heat-safe rack or trivet inside a large pot instead. Make sure your baking dish fits comfortably inside & the lid can fully close (I used an 8×8-inch dish). Keep the water level below the baking dish. 3. Briefly dip each wrapper in water for just 1–2 secs, then arrange a layer across the bottom of your dish. I used 6 wrappers per layer. Overlap them as needed to completely cover the bottom… the overlap actually helps everything hold together. 4. Spread a thin layer of the meat mixture over the wrappers. Repeat with wrappers and meat until everything is used. I made 4 layers, but work with whatever fits your dish. Finish with a final layer of wrappers, then pour the chicken stock evenly over top. 5. Carefully place the dish into your steamer, cover, & steam for 20–22 mins, keeping the water at a gentle boil. Remove once the meat is cooked through & the top is glossy. 6. Finish with a drizzle of soy sauce, plenty of chili crunch, sliced green onions, and sesame seeds. Slice it up like lasagna and enjoy this new family favorite!
18.3M
615K
6.06K
2mo ago
recipeincaption
Viral Dumpling Lasagna 🥟🔥 Comment “Recipe” and I’ll send you the full recipe card for free!! For ALL of you asking about the app I made, just search “Osta” on the app or play store. It is free & makes cooking social media recipes way easier 🙏 Homemade dumplings meet homemade lasagna 🤝… dare I say easier, quicker, and better than both? 👀 Ingredients:
-1 lb (450 g) ground chicken or pork
-1/2 cup green onions, chopped
-6 garlic cloves, minced
-3 tbsp soy sauce
-1 tbsp rice vinegar
-1 tbsp toasted sesame oil
-2 tbsp chili crunch
-1 tbsp fresh ginger, grated
-1 tbsp oyster sauce
-18 to 24 wonton or dumpling wrappers
-2 tbsp chicken stock (or water) For Garnish:
-Soy sauce
-Chili crunch
-Green onions, sliced
-Sesame seeds Instructions: 1. In a bowl, combine the ground chicken or pork with the green onions, garlic, soy sauce, rice vinegar, sesame oil, Chili Crunch, ginger, and oyster sauce. Mix with your hands until just combined. 2. Set up a steamer over a pot of gently boiling water. If you don’t have a steamer, simply place a heat-safe rack or trivet inside a large pot instead. Make sure your baking dish fits comfortably inside & the lid can fully close (I used an 8×8-inch dish). Keep the water level below the baking dish. 3. Briefly dip each wrapper in water for just 1–2 secs, then arrange a layer across the bottom of your dish. I used 6 wrappers per layer. Overlap them as needed to completely cover the bottom… the overlap actually helps everything hold together. 4. Spread a thin layer of the meat mixture over the wrappers. Repeat with wrappers and meat until everything is used. I made 4 layers, but work with whatever fits your dish. Finish with a final layer of wrappers, then pour the chicken stock evenly over top. 5. Carefully place the dish into your steamer, cover, & steam for 20–22 mins, keeping the water at a gentle boil. Remove once the meat is cooked through & the top is glossy. 6. Finish with a drizzle of soy sauce, plenty of chili crunch, sliced green onions, and sesame seeds. Slice it up like lasagna and enjoy this new family favorite!
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 🤠
18.2M
740K
7.31K
8mo 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 🤠
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 :)
15.6M
866K
5.78K
6mo 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 :)
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).
11.3M
769K
10.4K
3mo 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).
Creamy Cajun Chicken Pasta 🔥 Comment “Recipe” and I’ll send you the full recipe card for free!! One-pot & ready in under 20 minutes… juicy cajun chicken served with the creamiest garlic parmesan sauce 🤤 If there is one piece of cookware you need in your kitchen, it’s gotta be the @madein Saucier!  I’ve been using @madein for a long time and the Saucier is my favorite piece to cook with… it can do everything your sauce pan can do, but better!  If you’re looking to upgrade your cookware, I linked my favorite @madein pieces in my bio. #MadeInPartner For the Chicken: -2 large chicken breasts, flattened -Seasoning: 1 tbsp paprika, 2 tsp garlic powder, 2 tsp onion powder, 2 tsp Italian seasoning, 2 tsp salt, 2 tsp black pepper, 1–2 tsp cayenne pepper (optional) -1 tbsp olive oil For the Pasta & Sauce: -8 oz (225 g) rigatoni -3 tbsp butter -1 large shallot, finely diced -6–8 garlic cloves, minced -1 cup heavy cream, room temperature -Seasoning: 1 tsp chicken bouillon powder, 1 tsp paprika, 1 tsp garlic powder, 1 tsp Italian seasoning, 1 tsp black pepper -3/4 cup freshly grated Parmesan (please use fresh!) -1/2 cup pasta water, as needed (aka liquid gold) Instructions: 1. Pat the chicken dry & pound to an even thickness. Coat with 1 tbsp olive oil, then season on both sides. 2. Boil the pasta in salted water until just shy of al dente. Save at least 1/2 cup pasta water before draining (‼️). Set pasta aside. 3. Heat a large pan or pot over medium heat for a few mins. Add 2 tbsp olive oil, increase to medium-high, add the chicken. Sear for 3–4 mins per side until golden, then reduce heat if needed and cook through. Set aside to rest. 4. Reduce heat to medium. In the same pan, melt the butter, scraping up all that fond. Add the shallot & cook for 5 mins, add the garlic, cook for 1 more min. 5. Reduce heat to medium-low, slowly pour in the cream. Add the seasonings & simmer for 2–3 mins. Reduce heat to low, add the parmesan & stir until smooth. 6. Add the pasta & 1/4 cup pasta water, toss over low heat for 1–2 mins until the sauce is silky. Add more pasta water as needed. Slice the chicken, add it on top, and finish with more parm and fresh parsley!
9.04M
265K
3.86K
1mo ago
recipeincaption
Creamy Cajun Chicken Pasta 🔥 Comment “Recipe” and I’ll send you the full recipe card for free!! One-pot & ready in under 20 minutes… juicy cajun chicken served with the creamiest garlic parmesan sauce 🤤 If there is one piece of cookware you need in your kitchen, it’s gotta be the @madein Saucier!  I’ve been using @madein for a long time and the Saucier is my favorite piece to cook with… it can do everything your sauce pan can do, but better!  If you’re looking to upgrade your cookware, I linked my favorite @madein pieces in my bio. #MadeInPartner For the Chicken: -2 large chicken breasts, flattened -Seasoning: 1 tbsp paprika, 2 tsp garlic powder, 2 tsp onion powder, 2 tsp Italian seasoning, 2 tsp salt, 2 tsp black pepper, 1–2 tsp cayenne pepper (optional) -1 tbsp olive oil For the Pasta & Sauce: -8 oz (225 g) rigatoni -3 tbsp butter -1 large shallot, finely diced -6–8 garlic cloves, minced -1 cup heavy cream, room temperature -Seasoning: 1 tsp chicken bouillon powder, 1 tsp paprika, 1 tsp garlic powder, 1 tsp Italian seasoning, 1 tsp black pepper -3/4 cup freshly grated Parmesan (please use fresh!) -1/2 cup pasta water, as needed (aka liquid gold) Instructions: 1. Pat the chicken dry & pound to an even thickness. Coat with 1 tbsp olive oil, then season on both sides. 2. Boil the pasta in salted water until just shy of al dente. Save at least 1/2 cup pasta water before draining (‼️). Set pasta aside. 3. Heat a large pan or pot over medium heat for a few mins. Add 2 tbsp olive oil, increase to medium-high, add the chicken. Sear for 3–4 mins per side until golden, then reduce heat if needed and cook through. Set aside to rest. 4. Reduce heat to medium. In the same pan, melt the butter, scraping up all that fond. Add the shallot & cook for 5 mins, add the garlic, cook for 1 more min. 5. Reduce heat to medium-low, slowly pour in the cream. Add the seasonings & simmer for 2–3 mins. Reduce heat to low, add the parmesan & stir until smooth. 6. Add the pasta & 1/4 cup pasta water, toss over low heat for 1–2 mins until the sauce is silky. Add more pasta water as needed. Slice the chicken, add it on top, and finish with more parm and fresh parsley!
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.
8.88M
279K
4.49K
9mo 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
8.71M
406K
8.69K
9mo 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
Crispy Chicken Shawarma Wraps 🔥 Comment “Recipe” and I’ll send you the full recipe card for free!! For all of you asking about my recipe organizing app, search “Osta” on the app or google play store 🫶 Juicy chicken shawarma, creamy garlic sauce and crispy fries wrapped into one perfect bite 🌯 For the Chicken:
-1.5 lbs (680g) skinless chicken thighs, sliced into strips
-Seasoning: 1 tbsp paprika, 1 tbsp cumin, 1 tbsp onion powder, 2 tsp coriander, 1 tsp allspice, 2 tsp turmeric, 2 tsp black pepper, 1 tsp salt
-3 tbsp olive oil
-8 garlic cloves, minced
-2 tbsp tomato paste
-1/3 cup Greek yogurt
-½ lemon, juiced For the Onions:
-1 red onion, thinly sliced
-2 tbsp olive oil
-½ lemon, juiced
-1/4 cup fresh parsley, finely chopped
-1 tsp salt, 1 tsp black pepper, 2 tsp sumac For the Garlic Sauce:
-1/2 cup Greek yogurt
-1/2 cup mayonnaise
-3 garlic cloves, minced
-1/4 lemon, juiced For the Red Sauce Glaze:
-1/4 cup olive oil + 2 tbsp tomato paste
-1 tbsp pomegranate molasses (optional)
-1 tsp paprika For Assembly:
-3 Roma tomatoes, diced
-Pitas
-Frozen french fries Instructions: 1. In a bowl, combine the sliced chicken, spices, olive oil, garlic, tomato paste, yogurt, and lemon juice. Mix well & marinate for as long as your patience can handle, up to overnight. 2. In a large pan over medium-high heat, add a layer of olive oil. Once hot, add the chicken. Cook undisturbed for 3 mins, then cook for 6–7 more mins, stirring often, until golden & cooked through. 3. In a bowl, combine the sliced red onion, olive oil, lemon juice, parsley, salt, pepper, and sumac. Toss well, set aside. 4. In a bowl, mix the Greek yogurt, mayo, garlic, and lemon juice. Set aside in fridge. 5. In a bowl, whisk olive oil, tomato paste, pomegranate molasses (if using), & paprika. 6. Prepare your French fries however you like. Assemble the wraps: spread a generous layer of garlic sauce onto each pita. Top with chicken, French fries, diced tomatoes & the onions. Wrap tightly. 7. Melt butter in a pan over low heat. Place the wraps seam-side down & brush the tops with the red sauce. Cook until crispy golden, flip, brush the other side, & repeat. Top with more garlic sauce & enjoy!!
8.20M
224K
2.65K
4mo ago
recipeincaption
Crispy Chicken Shawarma Wraps 🔥 Comment “Recipe” and I’ll send you the full recipe card for free!! For all of you asking about my recipe organizing app, search “Osta” on the app or google play store 🫶 Juicy chicken shawarma, creamy garlic sauce and crispy fries wrapped into one perfect bite 🌯 For the Chicken:
-1.5 lbs (680g) skinless chicken thighs, sliced into strips
-Seasoning: 1 tbsp paprika, 1 tbsp cumin, 1 tbsp onion powder, 2 tsp coriander, 1 tsp allspice, 2 tsp turmeric, 2 tsp black pepper, 1 tsp salt
-3 tbsp olive oil
-8 garlic cloves, minced
-2 tbsp tomato paste
-1/3 cup Greek yogurt
-½ lemon, juiced For the Onions:
-1 red onion, thinly sliced
-2 tbsp olive oil
-½ lemon, juiced
-1/4 cup fresh parsley, finely chopped
-1 tsp salt, 1 tsp black pepper, 2 tsp sumac For the Garlic Sauce:
-1/2 cup Greek yogurt
-1/2 cup mayonnaise
-3 garlic cloves, minced
-1/4 lemon, juiced For the Red Sauce Glaze:
-1/4 cup olive oil + 2 tbsp tomato paste
-1 tbsp pomegranate molasses (optional)
-1 tsp paprika For Assembly:
-3 Roma tomatoes, diced
-Pitas
-Frozen french fries Instructions: 1. In a bowl, combine the sliced chicken, spices, olive oil, garlic, tomato paste, yogurt, and lemon juice. Mix well & marinate for as long as your patience can handle, up to overnight. 2. In a large pan over medium-high heat, add a layer of olive oil. Once hot, add the chicken. Cook undisturbed for 3 mins, then cook for 6–7 more mins, stirring often, until golden & cooked through. 3. In a bowl, combine the sliced red onion, olive oil, lemon juice, parsley, salt, pepper, and sumac. Toss well, set aside. 4. In a bowl, mix the Greek yogurt, mayo, garlic, and lemon juice. Set aside in fridge. 5. In a bowl, whisk olive oil, tomato paste, pomegranate molasses (if using), & paprika. 6. Prepare your French fries however you like. Assemble the wraps: spread a generous layer of garlic sauce onto each pita. Top with chicken, French fries, diced tomatoes & the onions. Wrap tightly. 7. Melt butter in a pan over low heat. Place the wraps seam-side down & brush the tops with the red sauce. Cook until crispy golden, flip, brush the other side, & repeat. Top with more garlic sauce & enjoy!!
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! 🫡
8.04M
278K
2.14K
9mo 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!
7.42M
249K
3.72K
10mo 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!
Buffalo Chicken Crispy Tacos 🔥 Comment “Recipe” and I’ll send you the full recipe card for free!! Crispy, saucy buffalo chicken tacos with a creamy garlic lime aioli that you’ll want to dunk everything in 🌮 Lately I’ve been using @primalkitchenfoods pure avocado oil to get that golden, high-heat sear. It’s neutral in flavor and perfect for cooking without burning. Now available at Walmart. #PrimalKitchenPartner #primalkitchen Ingredients For the Chicken: -1.5 lb boneless, skinless chicken thighs, very finely diced -Seasonings: 1 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp paprika, 1 tsp salt, 2 tsp black pepper -3 tbsp avocado oil (divided) from @primalkitchenfoods -2 tbsp honey -2/3 cup Primal Kitchen’s buffalo sauce -1/4 cup fresh cilantro or parsley, finely chopped Addictive Garlic Lime Sauce: -1/2 cup sour cream -1/2 cup mayonnaise -1 small jalapeño, deseeded (optional) -1 1/2 cups cilantro, leaves and stems -4 to 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 -Avocado oil, for frying Instructions: 1. Add the diced chicken to a large bowl with all the seasonings and 1 tbsp avocado oil. Mix until every piece is coated. 2. Heat the remaining 2 tbsp avocado oil in a large pan over medium-high heat. Add the chicken and cook, stirring occasionally, until golden and crispy, about 8 minutes. Remove from heat and add-in buffalo sauce, honey, and cilantro. Mix together. 3. Add all sauce ingredients to a blender or food processor. Blend until smooth, bright green, and very hard not to taste repeatedly. 4. Lay a tortilla flat. Sprinkle a thin layer of mozzarella, add 2 to 3 tbsp buffalo chicken, then another light sprinkle of cheese. Fold in half. Repeat until all tacos are built. 5. Heat a thin layer of avocado oil in a pan over medium-low heat. Cook tacos in batches until golden and crispy on both sides, adding more oil as needed. 6. Serve hot, generously drizzle with garlic lime aioli, add extra cilantro if you like, and enjoy the crunch. Dunk responsibly.
7.39M
286K
4.43K
9mo ago
recipeincaption
Buffalo Chicken Crispy Tacos 🔥 Comment “Recipe” and I’ll send you the full recipe card for free!! Crispy, saucy buffalo chicken tacos with a creamy garlic lime aioli that you’ll want to dunk everything in 🌮 Lately I’ve been using @primalkitchenfoods pure avocado oil to get that golden, high-heat sear. It’s neutral in flavor and perfect for cooking without burning. Now available at Walmart. #PrimalKitchenPartner #primalkitchen Ingredients For the Chicken: -1.5 lb boneless, skinless chicken thighs, very finely diced -Seasonings: 1 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp paprika, 1 tsp salt, 2 tsp black pepper -3 tbsp avocado oil (divided) from @primalkitchenfoods -2 tbsp honey -2/3 cup Primal Kitchen’s buffalo sauce -1/4 cup fresh cilantro or parsley, finely chopped Addictive Garlic Lime Sauce: -1/2 cup sour cream -1/2 cup mayonnaise -1 small jalapeño, deseeded (optional) -1 1/2 cups cilantro, leaves and stems -4 to 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 -Avocado oil, for frying Instructions: 1. Add the diced chicken to a large bowl with all the seasonings and 1 tbsp avocado oil. Mix until every piece is coated. 2. Heat the remaining 2 tbsp avocado oil in a large pan over medium-high heat. Add the chicken and cook, stirring occasionally, until golden and crispy, about 8 minutes. Remove from heat and add-in buffalo sauce, honey, and cilantro. Mix together. 3. Add all sauce ingredients to a blender or food processor. Blend until smooth, bright green, and very hard not to taste repeatedly. 4. Lay a tortilla flat. Sprinkle a thin layer of mozzarella, add 2 to 3 tbsp buffalo chicken, then another light sprinkle of cheese. Fold in half. Repeat until all tacos are built. 5. Heat a thin layer of avocado oil in a pan over medium-low heat. Cook tacos in batches until golden and crispy on both sides, adding more oil as needed. 6. Serve hot, generously drizzle with garlic lime aioli, add extra cilantro if you like, and enjoy the crunch. Dunk responsibly.

Ben Chelin (@recipeincaption) Instagram Stats & Analytics

Ben Chelin (@recipeincaption) has 2.01M Instagram followers with a 4.05% engagement rate over the past 12 months. Across 52.0 posts, Ben Chelin received 17.3M total likes and 434M impressions, averaging 333K likes per post. This page tracks Ben Chelin's performance metrics, top content, and engagement trends — updated daily. To benchmark @recipeincaption against other accounts, use Socialpruf's Instagram competitor analysis tool.

Ben Chelin (@recipeincaption) Instagram Analytics FAQ

How many Instagram followers does Ben Chelin have?+
Ben Chelin (@recipeincaption) has 2.01M Instagram followers as of October 2026.
What is Ben Chelin's Instagram engagement rate?+
Ben Chelin's Instagram engagement rate is 4.05% over the last 12 months, based on 52.0 posts.
How many likes does Ben Chelin get on Instagram?+
Ben Chelin received 17.3M total likes across 52.0 posts in the last 12 months, averaging 333K likes per post.
How many Instagram impressions does Ben Chelin get?+
Ben Chelin's Instagram content generated 434M total impressions over the last 12 months.
Can I compare Ben Chelin with other Instagram accounts?+
Yes. Add @recipeincaption 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.