Delicious and easy chicken wraps with homemade Raising Cane’s copycat sauce —Chicken Ingredients— 2lb chicken tenders (or chicken thighs or breasts what ever you prefer or have) 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon lemon pepper 1 tablespoon paprika 1 tablespoon oregano 1 teaspoon chili flakes or less 1 teaspoon salt or to taste 1 packet of sazon The juice of 1 lemon 1/3 cup olive oil —Sauce Ingredients— 1 cup mayonnaise 1/3 cup ketchup 1 tablespoon Worcestershire sauce 1/2 teaspoon black pepper 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/2 teaspoon paprika —Other ingredients— Flour tortillas large Tomatoes diced Red onion sliced Lettuce chopped Cooking spray for toasting the wraps optional 1. Cut the chicken into bite size pieces, place in a large bowl. Add in all the seasonings along with the juice of one lemon, toss well and set aside while you work on the rest of the ingredients. 2. Wash, chop, dice and slice the lettuce, tomatoes and onion. 3. Make the sauce— In a bowl combine all the ingredients for the sauce and mix well. 4. Cook the Chicken— Place a pan on medium-high heat, wait for the pan to get hot, drizzle in the olive oil, then the chicken. Cook the chicken for 15-20 minutes tossing occasionally until all the chicken pieces are cooked through. 5. Assemble the Wraps— On a tortilla, layer the lettuce, followed by the chicken, tomatoes, onions, and a drizzle of the sauce. Seal the tortillas by Folding in the sides first, then fold over the long edge, tucking it under the filling and rolling to create a tight burrito. 6. Place the wraps seamed side down in a lightly oiled pan over medium heat. Toast the wraps on all sides until golden and crispy. 7. Serve with more sauce and enjoy! #homemade #chickenwrap #easyrecipe #dinnerideas #favorite #easymeal #foodies

Mac and Cheese This creamy mac and cheese takes the crown. It’s rich, comforting, and a crowd-pleaser. Shredded all that cheese got so much easier with my @Ninja Kitchen professional plus food processor. —Ingredients— 1lb Elbow macaroni 8oz Colby jack cheese 8oz mozzarella cheese 8oz sharp cheddar cheese 8oz smoked Gouda cheese 4 tablespoons unsalted butter 3 tablespoons flour 1 teaspoon paprika 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon salt 1/2 teaspoon black pepper 2 cups heavy cream 1 cup whole milk Cooking spray for the baking dish 1. Preheat oven to 350°F, grease a baking dish (9x13).  Set aside. 2. Shred all the cheese then Divide in half. 3. Bring a large pot of salted water to a boil. When boiling, add dried pasta and boil al dente for 8 minutes then Drain. 4. Melt butter in a large saucepan over MED heat.  Sprinkle in flour and whisk to combine. Cook for approximately 2 minutes, whisking constantly. Add in the seasonings, whisk and cook for 1 more minute. 5. Slowly pour in about 2 cups heavy cream, one at a time while whisking constantly, until smooth. Pour in the 1 cup of milk and continue whisking until smooth. 6. Continue to heat over medium heat, whisking very often, until thickened. 7. Remove from heat and stir in half of the cheeses, stirring to melt and combine.  Stir in a little at a time until smooth. 8. Combine drained pasta with cheese sauce, stirring to combine fully. Pour half of the pasta mixture into the prepared baking dish. Sprinkle some cheese on top, then top that with the remaining pasta mixture. 9. Sprinkle the top with the last of the cheese and bake for 25 minutes until cheese is bubbly. Broil for 1 minute until golden on top and enjoy! #macandcheese #homemade #easyrecipe #holidayvibes

Creamy Green Bean Casserole With the holiday season approaching, I wanted to share this delicious and creamy green bean casserole recipe that’s sure to impress your family and friends. It’s super easy to whip up, so you won’t spend hours in the kitchen. Perfect for busy holiday preparations! The secret ingredient? Creamy Boursin cheese! It adds a rich flavor that elevates the classic casserole to a whole new level. —Ingredients— 1lb green beans (wash, trim and cut in half) 3 tablespoons unsalted butter 2 shallots diced (or a large onion) 5 cloves garlic minced 1/2 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon thyme 1/8 teaspoon cayenne pepper 2 tablespoons flour 1.5 cups heavy cream 1 cup milk 1 block Boursin cheese (garlic and fine herbs) 1 cup shredded Parmesan cheese 2.5 cups crispy fried onions 1. Preheat the oven to 350°F. 2. Bring a large pot of salted water to a boil. Wash, trim and cut the green beans in half. Add the beans in the water and blanch for 3 minutes. Drain and immediately place into a large bowl filled with ice water to stop the cooking process. Drain again and set aside. 3. In a skillet over medium-high heat melt butter. Add in the diced shallots and garlic. Cook for 2 minutes. Stir in the seasonings, then Sprinkle in the flour, mix and cook for 1 minute. 4. Reduce heat to medium-low, Add in the heavy cream and milk whisk to combine. Next add in the Boursin cheese, break it up with a spoon, and then whisk until smooth. Let the mixture simmer for 2 minutes until slightly thickened. Turn the heat off then mix in the Parmesan cheese until melted and smooth. 5. Add in the green beans along with 1 cup of the crispy fried onions. Transfer the mixture into the prepared dish. Top with the remaining fried onions. Bake, uncovered, for 30 minutes or until the casserole is hot and bubbly. Serve warm and enjoy! #greenbeancasserole #thanksgiving #2024 #holiday #holidayvibes #sidedish #homecooking #holidayseason #vibes #casserole #foryoupage #thanksgivingvibes

Shakshuka With Tomatoes And Spinach —Ingredients— 4 tablespoons olive oil 1 small red onion 2 cups chopped tomatoes Spinach as much as you want 3 eggs 1/4 teaspoon Salt or to taste 1/4 teaspoon black pepper or to taste 1. Put a skillet on high heat add olive oil wait for the oil to get hot. 2. Then add the onion sauté for a minutes. 3. Then add in the tomatoes, salt and black pepper, let that cook for 5 minutes. Add in the spinach, nestle the spinach into the tomatoes. 4. Then crack the eggs on top, Sprinkle some salt and pepper on top of the eggs and cover until the eggs are cooked to your liking and enjoy! #tomatoes #eggs #with #spinach #easyrecipe #breakfast #brunch #middleeasternfood #kurdish #foodies #homecooking

Cook with me and my picky eater daughter. We made some delicious chicken and rice bowls. —Chicken Ingredients— 4 chicken breasts (diced into bite size pieces) 1 teaspoon chili powder 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon paprika 1 teaspoon salt 1 teaspoon cumin 1 teaspoon oregano 1 packet of Sazón 1/3 cup chopped cilantro 1 lime the juice 1/2 cup olive oil for cooking the chicken ——Rice Ingredients—— 2 cups basmati rice (wash and soak) 1/3 cup olive oil 1 tablespoon chicken bouillon 1/2 tablespoon salt 2 and 1/2 cups hot water ——Salad Ingredients—— 3 tomatoes 3 small cucumbers 1 small onion 1 avocado Cilantro a hand full 2 limes the juice 1/2 teaspoon salt 1/2 teaspoon black pepper 2 tablespoons extra virgin olive oil ——Cilantro Lime Crema Ingredients—— 1/2 cup plain Greek yogurt 1/2 cup mayonnaise 1 clove garlic Cilantro a handful 2 limes the juice 1/4 teaspoon salt 1/4 teaspoon black pepper 1. Prep the chicken— dice the chicken into bite size pieces. Combining all the ingredients together minus the oil, mix together really well and set aside to marinate for a half an hour or longer if you have the time. 2. Wash the rice until the water runs clear, then soak the rice in warm water for about 30 minutes. 3. Make the salad— dice all the veggies small then place them in a large bowl. Add in the lime juice and season with salt, pepper, a drizzle of olive oil and mix well. 4. Cook the rice— put a pot on high heat, add in the olive oil, strain the rice and add it into the pot, season with chicken bouillon, salt and stir. Next add in the water, cover the pot and cook until the water reduces down. 5. Then lower the heat to really low and allow to cook for another 15 to 20 minutes until the rice is cooked and fluffy. 6. Cook the chicken— put a pan on medium-high heat, add in the oil then the chicken and cook the chicken until fully cooked through. It should take about 18-20 minutes. 7. Make the crema— in a blender combine all the ingredients and blend until smooth and creamy. 8. Assemble the bowls— first the rice, then the chicken followed by the salad and lastly drizzle the crema on top and enjoy. #mommydaughter #cookwithus #foodie #pickyeater #chicken #and #rice #bowls

Alhamdulillah for another blessed Eid spent with family and friends ❤️❤️❤️ #eidvibes #eidmubarak

Eid Mubarak from my family to yours! Cejna We Piroz Be! ❤️❤️ #eidmubarak #eid2024 #cejnawepirozbe #cejnaeidepirozbe

Eid goodie bags for the nieces, nephews and my daughter's friends. #latenight #eid #prep #eidmubarak #eid2024

Basbousa/Harissa Bel Ashta Eid is in a couple of days, this delicious middle eastern semolina cake with ashta cream filling will make the perfect dessert. It is really easy to make and absolutely delicious. A syrup soaked Semolina cake filled with a delicious creamy ashta then topped with pistachios and coconut. —Simple Syrup— 3 cups sugar 2 cups water 1 teaspoon lemon juice —Semolina Cake Ingredients— 3 eggs 1/3 cup sugar 1 cup oil 1 tablespoon vanilla extract 1 cup plain yogurt 1 cup milk 1 cup unsweetened coconut 1 teaspoon baking powder 2 cups fine semolina (سميد ناعم) —Ashta Ingredients— 2 cups milk 1 cup heavy cream 1 14oz can sweetened condensed milk 8 tablespoons corn starch 1 tablespoon orange blossom water or rose —Garnish— Grated pistachios Coconut flakes Edible roses (optional) 1. preheat the oven to 350°F. 2. Make the simple syrup- Add the sugar, water and lemon juice to a pot and boil on medium high heat for 12 minutes then set aside. 3. Make the Harissa- In a large bowl whisk together eggs, oil and sugar. Next add in plain yogurt, milk and vanilla extract and whisk again. Lastly add in the semolina, coconut and baking powder, Whisk until fully incorporated. 4. Pour half of the batter into a greased springform pan or a rectangular cake pan. Spread evenly, Place in the preheated 350° oven for 15 minutes. Next work on the Ashta. 5. Make the Ashta- In a pot whisk together milk, heavy cream, sweetened condensed milk and corn starch. Make sure to dissolve the cornstarch well before placing the pot on the stove. 6. Once mixed, place pot on medium heat and whisk until thickened. 7. Once the bottom semolina layer comes out of the oven, add the ashta on top immediately, and make sure to spread it evenly. 8. Let it sit for 5 minutes before carefully adding the remaining batter on top. 9. Place Bake it in the oven again for 30 minutes, then broil for about a couple of minutes until it gets a golden brown color on top. 10. Once out of the oven pour all the simple syrup on top. Let Cool completely, garnish with pistachios, coconut and optional dried roses before cutting and serving.

Creamy Chicken Pasta with Tomatoes and Asparagus This creamy pasta recipe is always on repeat at my house because of how simple it is and it tastes amazing. Serve with some garlic bread, a simple salad and dinner is ready in no time. —Ingredients— 1 pound pasta of choice(boil according to package instructions) 2 chicken breasts (diced) 2 tablespoons olive oil 2 tablespoons butter 1 tablespoon onion powder 1 tablespoon garlic powder 1 tablespoon paprika 2 tablespoons cajun season 1 medium size onion (diced) 3 cloves garlic (minced) 1.5 cup cherry tomatoes (halved) 1 pound asparagus (chopped) 1 packet Boursin garlic and fine herb cheese 1 cup heavy cream 1 cup grated parmesan cheese 1 cup pasta water (reserve some when boiling the pasta) 1. Boil pasta according to package instructions, reserving 1 cup of pasta water before straining. 2. Heat oil and butter in a large skillet over medium high heat. Add in the diced chicken, the spices onion powder, garlic powder, paprika and Cajun. Mix well and cook until the chicken is fully cooked through, then remove from pan. 3. To the same pan add in the diced onion, minced garlic and sauté for a couple of minutes until fragrant. 4. Next add in the tomatoes and asparagus mix again and let that cook for another couple of minutes. 5. Stir in the Boursin cheese, then pour in the heavy cream and stir again. 6. Toss in the pasta and Parmesan cheese. Pour in the reserved pasta water, return the chicken back in. Toss everything together really well, allow to simmer until chicken and pasta are warmed through and sauce is thickened enough to coat noodles. 7. Finish off with some grated Parmesan on top before serving and enjoy! #creamypasta #boursincheese #foodblogger #tasty #foodie #kurdish #foodlover #homecooked #with #love