Recipes

Brownie Truffles

I made these truffles for the tea party I did a few weeks ago. They are super easy and only require a few ingredients        Ingredients -Brownie Fudge Mix (it’s important they are FUDGE brownies) -2 cups Chocolate Chips -1 cup White Chocolate Chips (optional) Instructions 1. Bake brownies according to the instructions on the box. 2. After they are cool, take a fork and crumble them. 3. At this point you will be able to pick a tablespoon worth and roll it into balls and place them on a tray lined with parchment paper. (Make as many as you can. Mine yielded about 18) 4. Freeze them for an hour, until firm. 5. Melt the chocolate chips over a double boiler and dip the brownie balls into it. Use a spoon to make sure it’s fully covered. Using a fork, take them out and set aside on parchment paper. 6.…

Philly Cheesesteak Puff Pastry

On Super Bowl Sunday, a couple of weeks ago, we had a party and I tried my hand at something new. I’ve been seeing puff pastry dough and crescent roll dough being used in so many cool appetizers that I knew I had to make something utilizing them too. For that day, I chose puff pastry and decided to stuff it with cheese, steak, onions and bell peppers.     Ingredients: -2 sheet of puff pastry dough -2 packs of sliced provolone cheese -1 lb rib eye steak (or flank steak) -1 onion -1 bell pepper -1 tsp salt -1 tsp garlic powder -1 tsp paprika -1 tsp onion powder -1 garlic clove, minced -1 cup shredded cheese (cheddar or a mixture) -1 beaten egg -1 tsp sriracha (optional) Instructions: 1. Preheat the oven to 400F and line baking sheet with parchment paper. 2. Cut steak into small pieces, sprinkle them with…

Delicious Loaded Lasagna

Today, I am going to share a recipe that I learned from a friend and then made it my own (much like I do with most of my recipes). One of the main difference in this lasagna and a traditional lasagna is the use of Alfredo sauce and cream cheese. Basically, it’s loaded with a ton of flavor and a few cheeses along with ground beef and spinach! I’ve made it plenty of times and have gotten several compliments from friends. They are always asking me for the recipe so I thought it was about time I wrote it out and put it up for everyone to see! Ingredients: -9 lasagna sheets -1 lb ground beef -45 oz. jar of spaghetti sauce (I use Prego Italian sauce flavored with meat) -15 oz. jar Alfredo sauce (I use Classico Creamy Alfredo Sauce) -1/2 onion -2 garlic cloves -6 oz. cream cheese -15 oz. ricotta cheese…

Creamy Avocado Cilantro Dressing

Today I have the easiest most delicious dressing recipe for you, a creamy avocado cilantro dressing. And it goes great on literally everything! Creamy Avocado Cilantro Dressing Ingredients: -1 avocado -2 garlic cloves -1/3 cup yogurt -1/4 cup roughly chopped fresh cilantro -2 tbs fresh lemon juice (or lime) -2 tbs olive oil -1/2 tsp salt -1/2 cup water -1 green chili (optional) Instructions: 1. Place all the ingredients (except water) in a blender and blend until smooth. 2. Add water slowly until you reach a consistency you like. 3. Keep it in a tight container in the refrigerator for about 1-2 weeks. Tips: -If you don’t like things to be too garlic-y I’d stick with one clove of garlic. -It goes great on salad, fajitas, tacos or even that chili cheese dip I made recently. I hope you try it and let me know how it went! 🙂

Chili Cheese Dip

Like I told you last week, I got a brand new cast iron skillet and keep looking for excuses to use it. So today is another skillet recipe! hahaI took out the chili I made a few months ago from the freezer (I stored it in two 32 oz containers) and decided to do something new to it. It’s also perfect for those of you who enjoy making quick snacks for game night! Chili Cheese Dip Ingredients: -Leftover Chili (32 oz) -4 tbs Siggi’s Icelandic Yogurt OR Cream Cheese -1 cup Shredded Mexican Blend Cheese -1/2 cup Pico de Gaillo -1/2 Avocado -Tortilla Chips Instructions: 1. Take out your frozen chili the night before you want to make the dip and put it in the fridge to defrost. 2. Preheat the oven to 350º F. 3. Put the chili in your cast iron skillet, make sure it comes to a boil. 4. Once,…

Chocolate Chip Cookie Skillet

One of my favorite things ever is a warm, chewy, delicious chocolate chip cookie! And what’s even better than that? Making it in a skillet and topping it off with some ice cream and Nutella! I recently bought two cast iron skillets and when I brought them home, I immediately wanted to use them! The fastest thing I could think of was to make a chocolate chip cookie skillet which I’ve always wanted to make. Before I tell you the recipe, I have to admit that it is semi-homemade because I used Nestle Toll House cookie dough. Sometimes, it’s okay to cheat and use pre-made things, right? Ingredients: -Nestle Toll House Cookie Dough -8″ Cast Iron Skillet -2 tbs Nutella -Vanilla Ice Cream -Nuts of your choice Instructions:  1. Preheat the oven to 350° F. 2. In an 8″ cast iron skillet, press half of the cookie dough into the bottom…

A Fall Brunch – Potato Skillet & Pumpkin Chocolate Chip Pancakes

Happy day after thanksgiving everyone (for those who celebrated)!! I hope you all had a lovely day with your family and friends full of food, fun and laughter, I know I did! I thought today was the perfect day to share this recipes with you as one of them could be made from thanksgiving leftovers! We had about 5-6 dishes of just potatoes last night and I’m pretty sure I could make this skillet (the recipe that I’m sharing with you today) with those. Anyway, I actually made this last weekend when my friend and I decided to do a small brunch party. I had never really properly made brunch, so I looked at a lot of different recipes. I finally settled on a breakfast potato skillet that I had always wanted to try making. My friend had some pumpkin puree she wanted to use so she made pumpkin chocolate chip pancakes.…

Perfectly Crispy Seasoned French Fries

A couple of weeks ago I was sick and had to drink soup-y things every day but all I wanted was french fries! So when I got better, I decided I’d make them instead of going out and buying some. (Surely making them at home was going to be slightly healthier, right?) I usually bake fries or roast potatoes but this time I wanted the grease real badly so I looked up a recipe and tried something new! Ingredients: -3 medium sized red potatoes -1/4 cup all purpose flour -1 teaspoon garlic powder -1 teaspoon onion powder -1 teaspoon paprika -1 teaspoon lemon pepper seasoning -1 teaspoon salt (may need more for sprinkling on top when they are done) -1/4 cup water, or as needed -1 cup vegetable oil for frying Instructions 1. Slice the potatoes into French fries. 2. Heat oil in a large skillet over medium heat. In the…

The Best Chili You’ve Ever Had!

Today I’m going to be sharing one of my favorite recipes ever, chili! For me, eating chili is probably the best part of winter. I grew up eating it only at my aunt’s house (my mom mostly made Pakistani food at home) which was one of the few non-Pakistani dishes I enjoyed back then. As I’ve grown into an adult (I think), and have started cooking more and more, I never really wanted to learn how to make this dish only because I was scared I couldn’t make it as good as I remember tasting it. Last year, I decided that was a stupid reason not to make something so I started looking up recipes. I found one that seemed to be a good base to start on allrecipes.com. If you click here you’ll see the original. However, here is my version: Ingredients: -2 lb ground beef -2 (29 ounce) cans tomato sauce -2 (15 ounce) cans…

Creamy Pesto Pasta With Chicken & Roasted Tomatoes

Time for another recipe! This one’s a pasta dish that I came up with by combining a few ones that I read online. A few weeks ago I made basil pesto which I had frozen because I made a lot and so I wanted to incorporate that in the pasta. I also wanted to include tomatoes in it because my dad grows a lot of vegetables in our backyard and if you know anything about growing tomatoes, they always grow in abundance and so I’m always looking at different ways to use them. I didn’t want to make this pasta taste like a salad because pesto pastas that I have eaten in the past are salad-y tasting and served cold. And although, this tastes great cold, it tastes even better when it’s warm and freshly made! Oh, and by the way, when adding chicken to pasta, sometimes I take a…

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