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Raising Cane’s at Home 🐔🏠 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 :) #dinner #raisingcanes #chicken #tiktokrecipe #recipesoftiktok #dinneridea #homecooking
13.1M
879K
4.16K
4mo ago
recipeincaption
Raising Cane’s at Home 🐔🏠 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 :) #dinner #raisingcanes #chicken #tiktokrecipe #recipesoftiktok #dinneridea #homecooking
Garlic Chili Oil Spaghetti 🧄 (aka Aglio e Olio) 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 👀). #dinner #pasta #cooking #Recipe #recipesoftiktok #easydinner #recipesoftiktok #cookingathometiktoktv #italianfood
8.79M
343K
1.16K
10mo ago
recipeincaption
Garlic Chili Oil Spaghetti 🧄 (aka Aglio e Olio) 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 👀). #dinner #pasta #cooking #Recipe #recipesoftiktok #easydinner #recipesoftiktok #cookingathometiktoktv #italianfood
Sheet Pan Chicken Kefta Wraps 🔥
 All the flavor, none of the fuss... juicy spiced chicken, roasted garlic sauce, and a zesty salad. Inspo from the recipe king: @Zachary Neman 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.
8.22M
432K
1.45K
11mo ago
recipeincaption
Sheet Pan Chicken Kefta Wraps 🔥
 All the flavor, none of the fuss... juicy spiced chicken, roasted garlic sauce, and a zesty salad. Inspo from the recipe king: @Zachary Neman 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.
One Pan Chicken Shawarma with Roasted Garlic Sauce🔥 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. #DinnerIdeas #easydinner #Recipe #cookingathometiktoktv #dinnerideastiktok
6.23M
299K
1.29K
12mo ago
recipeincaption
One Pan Chicken Shawarma with Roasted Garlic Sauce🔥 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. #DinnerIdeas #easydinner #Recipe #cookingathometiktoktv #dinnerideastiktok
Persian Sheet Pan Beef Kefta Wraps 🔥 All the flavor, none of the fuss… juicy spiced beef, roasted garlic sauce, & a zesty salad 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. #Recipe #dinner #persian #cookingathometiktoktv #easydinner #DinnerIdeas
6.16M
280K
581
6mo ago
recipeincaption
Persian Sheet Pan Beef Kefta Wraps 🔥 All the flavor, none of the fuss… juicy spiced beef, roasted garlic sauce, & a zesty salad 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. #Recipe #dinner #persian #cookingathometiktoktv #easydinner #DinnerIdeas
Brown Butter Chocolate Chip Banana Bread 🍌 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 🤠 #bananabread #bakingrecipe #Recipe #EasyRecipe #cookingathometiktoktv
4.82M
278K
699
5mo ago
recipeincaption
Brown Butter Chocolate Chip Banana Bread 🍌 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 🤠 #bananabread #bakingrecipe #Recipe #EasyRecipe #cookingathometiktoktv
Brown Butter Brookies 🤎 For ALL of you asking about the app, I made with my friends, search “Osta” on the app or Google play store 🫶 Fudgy brownies layered with the best brown butter cookies…. I tested so many 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). #baking #bakersoftiktok #cookies #brownies #recipesoftiktok
4.05M
302K
1.29K
3mo ago
recipeincaption
Brown Butter Brookies 🤎 For ALL of you asking about the app, I made with my friends, search “Osta” on the app or Google play store 🫶 Fudgy brownies layered with the best brown butter cookies…. I tested so many 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). #baking #bakersoftiktok #cookies #brownies #recipesoftiktok
The #1 Recipe of 2025: Caramelized Onion and Garlic Spaghetti 🔥 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 ‼️🫶 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.
3.87M
249K
346
6mo ago
recipeincaption
The #1 Recipe of 2025: Caramelized Onion and Garlic Spaghetti 🔥 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 ‼️🫶 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.
One-Pan Chicken Shawarma Rice Bowls 🔥 All the shawarma flavor, none of the extra steps… juicy spiced chicken, onion rice pilaf, refreshing salad and a creamy garlic sauce 🤌 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 bouillon (I used the roasted chicken base from @Better Than Bouillon) 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 bouillon 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 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 bouillon according to package instructions. 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! #dinner #EasyRecipe #homecooking #tiktokrecipe #fyp #shawarma #chickenrecipe #cookingathometiktoktv
3.51M
75.0K
418
4mo ago
recipeincaption
One-Pan Chicken Shawarma Rice Bowls 🔥 All the shawarma flavor, none of the extra steps… juicy spiced chicken, onion rice pilaf, refreshing salad and a creamy garlic sauce 🤌 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 bouillon (I used the roasted chicken base from @Better Than Bouillon) 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 bouillon 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 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 bouillon according to package instructions. 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! #dinner #EasyRecipe #homecooking #tiktokrecipe #fyp #shawarma #chickenrecipe #cookingathometiktoktv
Korean Popcorn Chicken 🍿🍗 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 :) #recipesoftiktok #chicken #Recipe #cookingathometiktoktv
2.98M
180K
555
3mo ago
recipeincaption
Korean Popcorn Chicken 🍿🍗 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 :) #recipesoftiktok #chicken #Recipe #cookingathometiktoktv
Arayes 🔥 Full recipe linked in bio for free with no ads 🫡 Crispy, Juicy Middle Eastern Meat-Stuffed Pitas with a Garlic Tahini Sauce. Imagine if a pita and a burger had a beautiful, crispy, garlicky baby. Crunchy on the outside, juicy and deeply spiced on the inside. Shockingly easy but wildly flavorful. 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 Full recipe with instructions linked for free in my bio.
2.51M
59.6K
399
9mo ago
recipeincaption
Arayes 🔥 Full recipe linked in bio for free with no ads 🫡 Crispy, Juicy Middle Eastern Meat-Stuffed Pitas with a Garlic Tahini Sauce. Imagine if a pita and a burger had a beautiful, crispy, garlicky baby. Crunchy on the outside, juicy and deeply spiced on the inside. Shockingly easy but wildly flavorful. 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 Full recipe with instructions linked for free in my bio.
Marry Me Spaghetti with Crispy Shrimp 🔥 Holiday cooking doesn't need to be complicated... this Marry Me Shrimp Pasta comes together fast and tastes like you spent all day. @The Gorton's Fisherman New Double Crunch Shrimp is my go-to hack for holiday hosting  ✨🍤 -1 tbsp olive oil + 2 tbsp butter -1 medium yellow onion, finely diced -1/3 cup sundried tomatoes, chopped -7 garlic cloves, minced -3 tbsp sundried tomato oil (from jar) -2/3 cup chicken broth -2 tbsp tomato paste -2/3 cup heavy cream (room temp) -1 tsp each Italian seasoning, chili flakes, black pepper, salt, onion powder, garlic powder -Juice of 1/2 lemon + 2 tsp zest -1/2 cup parmesan cheese, grated -1/2 cup pasta water, as needed -Fresh parlsey -8 oz (225 g) pasta of choice -1 box of Gorton’s Double Crunch Shrimp 1. Bring a big pot of salted water to a boil and cook your pasta until just shy of al dente. Before draining, scoop out some pasta water like it’s liquid gold (because it is). Drain, then toss the noodles with a little oil so they don’t clump. 2. Cook the Gorton’s Double Crunch Shrimp according to the package directions (I used the oven). When they come out hot, hit them with a little sea salt. 3. Heat olive oil and butter in a large pan over medium. When the butter melts add the diced onion. Cook for about 5 minutes until translucent. 4. Add the minced garlic and cook for 1–2 minutes. Add the listed seasonings and toast for a minute to wake them up. Add the chopped sundried tomatoes, sundried tomato oil, and tomato paste. Cook for 2–3 minutes. 5. Pour in the chicken broth, bring to a gentle simmer, then lower the heat. Slowly stream in the room-temp heavy cream. Stir occasionally for a few minutes. 6. Add the lemon juice, lemon zest, parmesan, and a handful of fresh parsley. Mix it all together. 7. Add your pasta to the sauce and toss until every strand is coated. Adjust with pasta water as needed. 8. Top with the double crunch shrimp, more parmesan, more parsley and enjoy! #GortonsPartner
2.43M
59.6K
152
8mo ago
recipeincaption
Marry Me Spaghetti with Crispy Shrimp 🔥 Holiday cooking doesn't need to be complicated... this Marry Me Shrimp Pasta comes together fast and tastes like you spent all day. @The Gorton's Fisherman New Double Crunch Shrimp is my go-to hack for holiday hosting  ✨🍤 -1 tbsp olive oil + 2 tbsp butter -1 medium yellow onion, finely diced -1/3 cup sundried tomatoes, chopped -7 garlic cloves, minced -3 tbsp sundried tomato oil (from jar) -2/3 cup chicken broth -2 tbsp tomato paste -2/3 cup heavy cream (room temp) -1 tsp each Italian seasoning, chili flakes, black pepper, salt, onion powder, garlic powder -Juice of 1/2 lemon + 2 tsp zest -1/2 cup parmesan cheese, grated -1/2 cup pasta water, as needed -Fresh parlsey -8 oz (225 g) pasta of choice -1 box of Gorton’s Double Crunch Shrimp 1. Bring a big pot of salted water to a boil and cook your pasta until just shy of al dente. Before draining, scoop out some pasta water like it’s liquid gold (because it is). Drain, then toss the noodles with a little oil so they don’t clump. 2. Cook the Gorton’s Double Crunch Shrimp according to the package directions (I used the oven). When they come out hot, hit them with a little sea salt. 3. Heat olive oil and butter in a large pan over medium. When the butter melts add the diced onion. Cook for about 5 minutes until translucent. 4. Add the minced garlic and cook for 1–2 minutes. Add the listed seasonings and toast for a minute to wake them up. Add the chopped sundried tomatoes, sundried tomato oil, and tomato paste. Cook for 2–3 minutes. 5. Pour in the chicken broth, bring to a gentle simmer, then lower the heat. Slowly stream in the room-temp heavy cream. Stir occasionally for a few minutes. 6. Add the lemon juice, lemon zest, parmesan, and a handful of fresh parsley. Mix it all together. 7. Add your pasta to the sauce and toss until every strand is coated. Adjust with pasta water as needed. 8. Top with the double crunch shrimp, more parmesan, more parsley and enjoy! #GortonsPartner
Crispy Beef Tacos with Garlic Lime Aioli 🌮 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 @Primal Kitchen Foods 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 -Primal Kitchen’s pure 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. #DinnerIdeas #cooking #cookingathometiktoktv #easydinner
2.24M
76.6K
259
8mo ago
recipeincaption
Crispy Beef Tacos with Garlic Lime Aioli 🌮 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 @Primal Kitchen Foods 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 -Primal Kitchen’s pure 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. #DinnerIdeas #cooking #cookingathometiktoktv #easydinner
Fettuccine Alfredo 🤭 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 ‼️🫶 This is the only Fettuccine Alfredo recipe you’ll ever need… creamy, garlicky and perfectly comforting 🧄 Ingredients: -1 lb fettuccine (450 g) -1/2 cup unsalted butter -3 tbsp all-purpose flour -5 garlic cloves, minced -1 1/2 cups heavy cream, room temp -1 tsp Italian seasoning -1 tsp fresh black pepper -1 tsp salt -1 tsp garlic powder -1 tbsp fresh parsley, finely chopped -1 1/2 cups freshly grated parmesan cheese -1/2 cup pasta water, as needed -Extra parsley and parmesan for topping Instructions 1. Bring a pot of generously salted water to a boil. Cook the fettuccine until al dente according to package instructions. Before draining, reserve at least 1/2 cup of pasta water. Drain and lightly toss the pasta with a drizzle of olive oil to prevent clumping. 2. In a large pan over medium-low heat, melt the butter. Cook for about 2 minutes until the foaming subsides. Sprinkle in the flour and mix continuously for 1 min until combined. 3. Add the minced garlic and cook for about 2 mins until fragrant. Slowly pour in the heavy cream. Bring it to a gentle simmer and cook for about 3 mins, then reduce the heat and let it thicken slightly for another 2 mins. 4. Add in the garlic powder, Italian seasoning, salt, and pepper. Cook for a minute before stirring in the fresh parsley. Add the grated parmesan, mixing until fully melted and smooth. If it looks thick, that’s good. If it looks too thick, we fix that soon. 5. Add the fettuccine directly into the sauce. Optionally pour in about 1/2 cup of the reserved pasta water and toss everything together over low heat. Cook and toss until the noodles are evenly coated and the sauce clings. 6. Top with extra parm and fresh parsley. Enjoy!! :) #Recipe #EasyRecipe #DinnerIdeas #dinner #cookingathometiktoktv
2.15M
83.7K
296
5mo ago
recipeincaption
Fettuccine Alfredo 🤭 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 ‼️🫶 This is the only Fettuccine Alfredo recipe you’ll ever need… creamy, garlicky and perfectly comforting 🧄 Ingredients: -1 lb fettuccine (450 g) -1/2 cup unsalted butter -3 tbsp all-purpose flour -5 garlic cloves, minced -1 1/2 cups heavy cream, room temp -1 tsp Italian seasoning -1 tsp fresh black pepper -1 tsp salt -1 tsp garlic powder -1 tbsp fresh parsley, finely chopped -1 1/2 cups freshly grated parmesan cheese -1/2 cup pasta water, as needed -Extra parsley and parmesan for topping Instructions 1. Bring a pot of generously salted water to a boil. Cook the fettuccine until al dente according to package instructions. Before draining, reserve at least 1/2 cup of pasta water. Drain and lightly toss the pasta with a drizzle of olive oil to prevent clumping. 2. In a large pan over medium-low heat, melt the butter. Cook for about 2 minutes until the foaming subsides. Sprinkle in the flour and mix continuously for 1 min until combined. 3. Add the minced garlic and cook for about 2 mins until fragrant. Slowly pour in the heavy cream. Bring it to a gentle simmer and cook for about 3 mins, then reduce the heat and let it thicken slightly for another 2 mins. 4. Add in the garlic powder, Italian seasoning, salt, and pepper. Cook for a minute before stirring in the fresh parsley. Add the grated parmesan, mixing until fully melted and smooth. If it looks thick, that’s good. If it looks too thick, we fix that soon. 5. Add the fettuccine directly into the sauce. Optionally pour in about 1/2 cup of the reserved pasta water and toss everything together over low heat. Cook and toss until the noodles are evenly coated and the sauce clings. 6. Top with extra parm and fresh parsley. Enjoy!! :) #Recipe #EasyRecipe #DinnerIdeas #dinner #cookingathometiktoktv
Buffalo Chicken Crispy Tacos 🔥 Crispy, saucy buffalo chicken tacos with a creamy garlic lime aioli that you’ll want to dunk everything in 🌮 Lately I’ve been using @Primal Kitchen Foods 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 Primal Kitchen -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.
2.10M
53.0K
242
7mo ago
recipeincaption
Buffalo Chicken Crispy Tacos 🔥 Crispy, saucy buffalo chicken tacos with a creamy garlic lime aioli that you’ll want to dunk everything in 🌮 Lately I’ve been using @Primal Kitchen Foods 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 Primal Kitchen -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.
5-Minute Peanut Chili Noodles 🔥 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. #Recipe #DinnerIdeas #dinner #cooking #recipesoftiktok #noodles
1.98M
79.0K
336
11mo ago
recipeincaption
5-Minute Peanut Chili Noodles 🔥 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. #Recipe #DinnerIdeas #dinner #cooking #recipesoftiktok #noodles
Butter Chicken 🧈🐔 Low effort, high comfort. A one-pan butter chicken that delivers big flavor and an easy cleanup with my stainless steel @Made In Cookware pan If you want cookware that will actually last, check out the full Made In 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 #Recipe #tiktokviral #dinner #cookingathometiktoktv #EasyRecipe
1.91M
105K
241
6mo ago
recipeincaption
Butter Chicken 🧈🐔 Low effort, high comfort. A one-pan butter chicken that delivers big flavor and an easy cleanup with my stainless steel @Made In Cookware pan If you want cookware that will actually last, check out the full Made In 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 #Recipe #tiktokviral #dinner #cookingathometiktoktv #EasyRecipe
Sheet-Pan Chicken Fajitas with Roasted Garlic Chipotle Sauce 🔥 All the flavor, one pan… juicy spiced chicken loaded with garlicky goodness 🧄 Chicken marinade -2 lb (0.8 kg) boneless skinless chicken thighs, sliced -3 tbsp mayonnaise -2 tbsp @primalkitchenfoods avocado oil -2 tbsp honey + Juice of 1 lime -7 garlic cloves, minced -Seasonings: 2 tsp paprika, 1 tbsp chili powder, 1 tbsp cumin, 1 tsp cayenne (optional), 2 tsp oregano, 2 tsp onion powder, 2 tsp garlic powder, 2 tsp salt & 2 tsp pepper Veggies: -1/2 red onion, sliced -1/2 each of a red, yellow, orange and green bell pepper, sliced -2 tbsp avocado oil -Veggie seasonings (1 tsp each): garlic powder, cumin, chili powder, paprika, oregano, onion powder, salt, pepper For the Roasted garlic: -1 head of garlic, top 1/4 sliced off + 1 tbsp oil of choice + 1 tsp salt Roasted garlic chipotle sauce: -1/2 cup sour cream + 1/4 cup mayonnaise -Roasted garlic (the whole head) -2 chipotle pepper + 1 tbsp honey + Juice of 1/2 lime 1. Add the sliced chicken to a bowl with mayo, avocado oil, honey, lime juice, garlic, and all chicken seasonings. Toss until everything is coated. Marinate for at least a few mins, or up to overnight. Longer = better flavor. 2. Preheat oven to 425°F (220°C). Drizzle the garlic head with oil and salt, wrap it in foil like a little flavor gift, and place on a tray. Roast for 45–60 minutes, until soft & golden.
3. Add all sliced veggies to a large sheet pan. Drizzle with avocado oil, sprinkle with veggie seasonings, and toss to coat. Add the marinated chicken directly onto the pan with the veggies. Toss everything together so it plays nice. Bake for 20–25 minutes, until the chicken is fully cooked, lightly charred, and the veggies are tender. 4. Once the garlic is cool, squeeze the roasted cloves into a blender or food processor. Add sour cream, mayo, chipotle peppers, honey, and lime juice. Blend until smooth. 5. Spoon pan juices back over the chicken. Top with cilantro, extra lime, and dollops of the chipotle sauce. I love turning this into wraps. Load up tortillas and crisp them in a buttered pan. #dinner #recipesoftiktok #Recipe
1.86M
77.9K
176
7mo ago
recipeincaption
Sheet-Pan Chicken Fajitas with Roasted Garlic Chipotle Sauce 🔥 All the flavor, one pan… juicy spiced chicken loaded with garlicky goodness 🧄 Chicken marinade -2 lb (0.8 kg) boneless skinless chicken thighs, sliced -3 tbsp mayonnaise -2 tbsp @primalkitchenfoods avocado oil -2 tbsp honey + Juice of 1 lime -7 garlic cloves, minced -Seasonings: 2 tsp paprika, 1 tbsp chili powder, 1 tbsp cumin, 1 tsp cayenne (optional), 2 tsp oregano, 2 tsp onion powder, 2 tsp garlic powder, 2 tsp salt & 2 tsp pepper Veggies: -1/2 red onion, sliced -1/2 each of a red, yellow, orange and green bell pepper, sliced -2 tbsp avocado oil -Veggie seasonings (1 tsp each): garlic powder, cumin, chili powder, paprika, oregano, onion powder, salt, pepper For the Roasted garlic: -1 head of garlic, top 1/4 sliced off + 1 tbsp oil of choice + 1 tsp salt Roasted garlic chipotle sauce: -1/2 cup sour cream + 1/4 cup mayonnaise -Roasted garlic (the whole head) -2 chipotle pepper + 1 tbsp honey + Juice of 1/2 lime 1. Add the sliced chicken to a bowl with mayo, avocado oil, honey, lime juice, garlic, and all chicken seasonings. Toss until everything is coated. Marinate for at least a few mins, or up to overnight. Longer = better flavor. 2. Preheat oven to 425°F (220°C). Drizzle the garlic head with oil and salt, wrap it in foil like a little flavor gift, and place on a tray. Roast for 45–60 minutes, until soft & golden.
3. Add all sliced veggies to a large sheet pan. Drizzle with avocado oil, sprinkle with veggie seasonings, and toss to coat. Add the marinated chicken directly onto the pan with the veggies. Toss everything together so it plays nice. Bake for 20–25 minutes, until the chicken is fully cooked, lightly charred, and the veggies are tender. 4. Once the garlic is cool, squeeze the roasted cloves into a blender or food processor. Add sour cream, mayo, chipotle peppers, honey, and lime juice. Blend until smooth. 5. Spoon pan juices back over the chicken. Top with cilantro, extra lime, and dollops of the chipotle sauce. I love turning this into wraps. Load up tortillas and crisp them in a buttered pan. #dinner #recipesoftiktok #Recipe
Marry Me Chicken Bites 💍 Minimal steps, maximum taste: a no-fuss dinner to win hearts. Ingredients: -2 chicken breasts (14oz / 400g), cubed -1 tbsp olive oil -Seasonings: 2 tsp paprika, 2 tsp garlic powder, 1 tsp seasoning salt, 1 tsp italian seasoning, 1 tsp black pepper -1/4 cup white cooking wine -2 tbsp butter -5 garlic cloves, minced -1 tbsp neutral oil (I used avo) -1 shallot, minced -1/4 cup sun-dried tomatoes, chopped -2 tbsp sun-dried tomato oil (from the jar of tomatoes) -3/4 cup heavy cream (half & half works too), room temp -1/2 cup fresh parmesan cheese, grated -Fresh chopped parsley or basil, for garnish For the mashed potatoes: -3 pounds russet potatoes or Yukon gold -1/4 cup salted butter, melted -5 garlic cloves -3/4 cup milk or cream -Salt & pepper, to taste Instructions: 1. Cube the chicken breasts into large bite-sized pieces. Pat them dry (super important for browning), toss with 1 tbsp each of olive oil and sun-dried tomato oil along with the seasonings. 2. Heat neutral oil in a large skillet over medium-high heat. Once hot, add the chicken cubes. Cook for about 3-5 minutes per side until golden and sizzling. Reduce heat to medium-low, toss in butter and garlic, and gently sauté for 2-3 minutes until fragrant. 3. Still using the same pan, deglaze with white cooking wine (optional) - scraping up the garlicky goodness stuck to the bottom. Add the minced shallot, chopped sun-dried tomatoes and 1 more tbsp of the sun-dried tomato oil then caramelize for 3-4 minutes, stirring often. 4. Slowly pour in the heavy cream. Stir and bring to a light simmer. Add the fresh parmesan and reduce heat to low - let it thicken for 4-5 minutes. 5. Recommended plating: Lay down a generous bed of warm mashed potatoes (or rice). Place your chicken bites on top. Ladle that luscious marry me sauce right over the top. Finish with a sprinkle of fresh parsley if you're feeling fancy (or trying to make your situationship official). #DinnerIdeas #easydinner #Recipe #cookingathometiktoktv #dinnerideastiktok
1.81M
77.7K
202
11mo ago
recipeincaption
Marry Me Chicken Bites 💍 Minimal steps, maximum taste: a no-fuss dinner to win hearts. Ingredients: -2 chicken breasts (14oz / 400g), cubed -1 tbsp olive oil -Seasonings: 2 tsp paprika, 2 tsp garlic powder, 1 tsp seasoning salt, 1 tsp italian seasoning, 1 tsp black pepper -1/4 cup white cooking wine -2 tbsp butter -5 garlic cloves, minced -1 tbsp neutral oil (I used avo) -1 shallot, minced -1/4 cup sun-dried tomatoes, chopped -2 tbsp sun-dried tomato oil (from the jar of tomatoes) -3/4 cup heavy cream (half & half works too), room temp -1/2 cup fresh parmesan cheese, grated -Fresh chopped parsley or basil, for garnish For the mashed potatoes: -3 pounds russet potatoes or Yukon gold -1/4 cup salted butter, melted -5 garlic cloves -3/4 cup milk or cream -Salt & pepper, to taste Instructions: 1. Cube the chicken breasts into large bite-sized pieces. Pat them dry (super important for browning), toss with 1 tbsp each of olive oil and sun-dried tomato oil along with the seasonings. 2. Heat neutral oil in a large skillet over medium-high heat. Once hot, add the chicken cubes. Cook for about 3-5 minutes per side until golden and sizzling. Reduce heat to medium-low, toss in butter and garlic, and gently sauté for 2-3 minutes until fragrant. 3. Still using the same pan, deglaze with white cooking wine (optional) - scraping up the garlicky goodness stuck to the bottom. Add the minced shallot, chopped sun-dried tomatoes and 1 more tbsp of the sun-dried tomato oil then caramelize for 3-4 minutes, stirring often. 4. Slowly pour in the heavy cream. Stir and bring to a light simmer. Add the fresh parmesan and reduce heat to low - let it thicken for 4-5 minutes. 5. Recommended plating: Lay down a generous bed of warm mashed potatoes (or rice). Place your chicken bites on top. Ladle that luscious marry me sauce right over the top. Finish with a sprinkle of fresh parsley if you're feeling fancy (or trying to make your situationship official). #DinnerIdeas #easydinner #Recipe #cookingathometiktoktv #dinnerideastiktok
Marry Me Chicken Pasta 🫶 Minimal steps, maximum taste: a no-fuss dinner to win hearts 🥰 and best of all, an easy clean-up thanks to my go-to stainless steel @Made In Cookware pan! If you want cookware that will actually last, check out the full Made In Stainless Collection in my bio. For the chicken: -2 chicken breasts, flattened -2 tsp each garlic powder, paprika, seasoning salt, Italian seasoning, black pepper -1 tbsp olive oil (to coat) -2 tbsp olive oil (for cooking) -2 tbsp butter For the pasta + sauce: -8 oz (225 g) pasta of choice -1 medium yellow onion, finely diced -1/3 cup sundried tomatoes, chopped -7 garlic cloves, minced -3 tbsp sundried tomato oil (from the jar) -2/3 cup chicken broth -2 tbsp tomato paste -2/3 cup heavy cream (room temp) -1 tsp each Italian seasoning, chili flakes, black pepper, salt -Juice of 1/2 lemon + 2 tsp zest -Fresh basil -1/2 cup parmesan cheese, grated -1/2 cup pasta water, as needed Instructions: 1. Season chicken and coat with 1 tbsp olive oil until fully covered. 2. Boil salted water + cook pasta until just shy of al dente. Reserve pasta water, drain, and toss in a bit of oil to prevent sticking. 3. Heat your pan (ideally stainless steel) over medium for a few minutes. Test by flicking a tiny bit of water — it should “dance” across the surface. Add 2 tbsp olive oil, increase heat to medium-high, then add the chicken. Sear 3-4 min per side until golden. Add butter and baste to finish. Remove and rest. 4. Add diced onion to the same pan. Cook 5 minutes until soft and lightly golden. Add sundried tomato oil + chopped tomatoes and cook 2 minutes, then garlic 2 minutes more. 5. Pour in chicken broth, simmer a couple minutes, then add tomato paste + cream. Season with Italian seasoning, salt, pepper, chili flakes. Add lemon juice, zest, fresh basil. 6. Add pasta and parmesan into the sauce, and splash pasta water as needed to achieve a glossy saucy consistency. 7. Slice chicken, plate on top, finish with extra parm + basil. Enjoy! #madeinpartner
1.67M
72.9K
198
9mo ago
recipeincaption
Marry Me Chicken Pasta 🫶 Minimal steps, maximum taste: a no-fuss dinner to win hearts 🥰 and best of all, an easy clean-up thanks to my go-to stainless steel @Made In Cookware pan! If you want cookware that will actually last, check out the full Made In Stainless Collection in my bio. For the chicken: -2 chicken breasts, flattened -2 tsp each garlic powder, paprika, seasoning salt, Italian seasoning, black pepper -1 tbsp olive oil (to coat) -2 tbsp olive oil (for cooking) -2 tbsp butter For the pasta + sauce: -8 oz (225 g) pasta of choice -1 medium yellow onion, finely diced -1/3 cup sundried tomatoes, chopped -7 garlic cloves, minced -3 tbsp sundried tomato oil (from the jar) -2/3 cup chicken broth -2 tbsp tomato paste -2/3 cup heavy cream (room temp) -1 tsp each Italian seasoning, chili flakes, black pepper, salt -Juice of 1/2 lemon + 2 tsp zest -Fresh basil -1/2 cup parmesan cheese, grated -1/2 cup pasta water, as needed Instructions: 1. Season chicken and coat with 1 tbsp olive oil until fully covered. 2. Boil salted water + cook pasta until just shy of al dente. Reserve pasta water, drain, and toss in a bit of oil to prevent sticking. 3. Heat your pan (ideally stainless steel) over medium for a few minutes. Test by flicking a tiny bit of water — it should “dance” across the surface. Add 2 tbsp olive oil, increase heat to medium-high, then add the chicken. Sear 3-4 min per side until golden. Add butter and baste to finish. Remove and rest. 4. Add diced onion to the same pan. Cook 5 minutes until soft and lightly golden. Add sundried tomato oil + chopped tomatoes and cook 2 minutes, then garlic 2 minutes more. 5. Pour in chicken broth, simmer a couple minutes, then add tomato paste + cream. Season with Italian seasoning, salt, pepper, chili flakes. Add lemon juice, zest, fresh basil. 6. Add pasta and parmesan into the sauce, and splash pasta water as needed to achieve a glossy saucy consistency. 7. Slice chicken, plate on top, finish with extra parm + basil. Enjoy! #madeinpartner

recipeincaption (@recipeincaption) Tiktok Stats & Analytics

recipeincaption (@recipeincaption) has 394K Tiktok followers with a 4.96% engagement rate over the past 12 months. Across 50.0 videos, recipeincaption received 4.99M total likes and 101M views, averaging 99.8K likes per video. This page tracks recipeincaption's performance metrics, top content, and engagement trends — updated daily.

recipeincaption (@recipeincaption) Tiktok Analytics FAQ

How many TikTok followers does recipeincaption have?+
recipeincaption (@recipeincaption) has 394K TikTok followers as of August 2026.
What is recipeincaption's TikTok engagement rate?+
recipeincaption's TikTok engagement rate is 4.96% over the last 12 months, based on 50.0 videos.
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recipeincaption received 4.99M total likes across 50.0 videos in the last 12 months, averaging 99.8K likes per video.
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recipeincaption's TikTok content generated 101M total views over the last 12 months.