Harissa Chicken - Urdu Recipe
Tips to make the Harissa Chicken - Urdu Recipe.
Click on Image to Enlarge view
Egg Pie - Urdu Recipe
Egg Pie - Urdu Recipe
Method to make Egg Pie - Urdu Recipe
Click on Image to Enlarge view
Badam Pasanda - Urdu Recipe
Guide To Make The Badam Pasanda - Urdu Recipe
Click on Image to Enlarge view
Murg Chatori - Urdu Ramadan Special Recipe
Easy Method of Cooking Murg Chatori - Urdu Ramadan Special Recipe
Click on Image to Enlarge view
Zarda Of Carrot - Urdu Recipe
Complete method of making Zarda Of Carrot - Urdu Recipe
Click on Image to Enlarge view
Kheer of Rice Chawal - Urdu Recipe
Kheer of Rice Chawal - Urdu Recipe
Easy Method of making tasty Kheer of Rice Chawal - Urdu Recipe
Click on Image to Enlarge view
Bakra Keema - Urdu Recipe
Bakra Keema - Urdu Recipe with method of making.
Click on Image to Enlarge view
Bakra Mutton Fry - Urdu Recipe
Bakra Mutton Fry - Urdu Recipe
How To make Bakra Mutton Fry - Urdu Recipe
Click on Image to Enlarge view
Gosht and Soap of Onion - Urdu Recipe
Gosht and Soap of Onion - Urdu Recipe
Gosht and Soap of Onion - Urdu Recipe Complete method.
Click on Image to Enlarge view
Spicy Fish Biryani - Urdu Recipe
Spicy Fish Biryani - Urdu Recipe Making method.
Click on Image to Enlarge view
Crepes with Melted Butter and Powdered Sugar
This takes me back to my childhood, spending the night at my girlfriend Angie’s house & waking up to Bill (Angie’s Dad) making crepes. They were so amazing!! Throughout my life, I have had crepes filled with all sorts of jams, jellies & lemon curd. Nothing tastes as good as the way Bill made them for me when I was a kid… melted butter & powdered sugar. Very simple but absolutely perfect. These are a great treat for breakfast. They are NOT low fat or good for you but it’s nice to splurge every once in awhile! Enjoy.
B.B.T.A (Bacon, Basil, Tomato & Avocado Sandwich)
I love BLT sandwiches! They were my favorite growing up and they still are. I make them much healthier than I used to but they are just as delicious! The basil adds great flavor and the avocado gives it a wonderful taste & texture. I use a par-baked loaf of sour dough bread and bake it right before making the sandwiches. It’s hot & fresh and makes the sandwich extra special.
Chile Relleno Casserole
I really wanted to make Chile Rellenos but I decided to make a casserole instead because frankly, it’s MUCH healthier. I took the long route & blackened my own chiles and peeled them. It’s much more time consuming than using canned green chiles (which I LOVE) but the flavor seems so much more like authentic Chile Rellenos to me. I served this meal with the Southwestern Salad with Cilantro Lime Dressing .
Roasted Asparagus with Parmesan Cheese
This is a great side dish. This is a simple, fast and delicious. My kids eat this all the time & love it.
Pork Chops in a Garlic and Ginger Sauce
I made this recipe for friends last night and it turned out great. The sauce has a sweet and salty combination that I love. It was an easy to make dinner with just a bit of prep work. This recipe goes great with the Roasted Garlic Mashed Potatoes.
Brown Rice with Toasted Pine Nuts, Carmelized Shallots and Lemon Zest
This rice dish turned out really good. My husband told me that it’s his FAVORITE rice dish ever and my two kids had seconds. It was very simple to make and had so much flavor! It was a really nice side dish to the Chicken, Mushrooms and Artichoke Hearts in a Roasted Lemon Sauce .
Chicken, Mushrooms and Artichoke Hearts in a Roasted Lemon Sauce
I wanted to make a special dish tonight but also use what we had on hand… it turned out great! There was a little added prep time but it was worth it. The chicken was tender and the sauce was delicious. My husband and children loved it and so did I.
Roasted Garlic
Roasted garlic is one of my favorite things. I use it as a spread on bread, in my mashed potatoes, with roasted vegetables, in sauces or salad dressings and alongside meats. It’s a great way to give new life to old recipes. I hope you enjoy it as much as we do.Roasted Tomato Salsa
Roasting tomatoes gives them such a wonderful sweet flavor so I decided to try making a roasted salsa to go with my Carne Asada Tacos. The end result was really delicious! This salsa is great with any tacos, chips and burritos or as a topping to most Mexican dishes.
Onion, Cilantro and Lime Juice Relish
This is such a great addition to tacos or any Mexican dish. The lime juice mellows the strength of the onions & the cilantro adds a great flavor. It’s has a wonderful crunchy texture and adds a nice depth of flavors to any taco or burrito. Enjoy.Guacamole
We are HUGE guacamole fans in my house. I first got this recipe 20 years ago when I was in high school. I watched a buddy of mine make this amazing guacamole…and the recipe stuck in my head. Thanks Garrick! Guacamole is served with nearly every Mexican dish I make Artichokes
These are childhood favorites! It was a very special treat growing up when my Mom would bring these home. We used to boil them & eat them with mayonnaise (which is still delicious to me)! I have changed my cooking method and have added a few more seasonings to the mayonnaise… my children LOVE them and think of them as a special treat too.
Cucumber Salad
I’m knee deep in sugar. Literally! I’ve been testing and re-testing and dreaming about and sampling many, many DESSERT recipes for the “Sweet Treats” chapter of The Recipe Girl Cookbook. The past few weeks have been delicious and full of some pretty major gym workouts to manage all of those “tasting” calories. This Cucumber Salad recipe was a welcome, healthy reprieve, for sure.
Baked Egg with Tomato and Dill
I've said it before and I'll say it again... simple food is the best food! I had planned to make a lovely baked egg dish with feta, spinach, tomatoes, and dill but ended up being out of spinach and feta. I wondered if the egg would be boring but it turned out wonderful. I loved the sweet tomatoes with the dill - it truly didn't need the other ingredients. I served this baked egg with berries and a tangerine for a delicious and healthy breakfast. I can't wait to make it again for breakfast tomorrow.
Baked Egg with Tomato and Dill:
Recipe and photos by For the Love of Cooking.net
- Cooking spray
- 2-3 grape tomatoes sliced in half
- 1/4-1/2 tsp dill
- 1 egg
- 1 tsp milk (I used fat free but cream would make it richer)
- Sea salt and freshly cracked pepper, to taste
Preheat the oven to 350 degrees. Coat a small ramekin with cooking spray.
Place a couple of tomatoes and some dill into the ramekin. Crack an egg into the ramekin, being careful not to break the yolk. Add the milk, a few more tomatoes and dill to the top. Season with sea salt and freshly cracked pepper, to taste.
Place onto a baking tray and cook for 5 minutes; Turn the oven to broil and cook for another 5 minutes or until the whites are set but the yolk remains soft. Remove from the oven and serve immediately. Enjoy.
Chocolate, Banana, and White Chocolate Chip Muffins
It's so good to be back! We had a very busy last few weeks. First we had friends come stay with us for the weekend before Christmas. My sister, her husband, and two boys came the following week to celebrate Christmas with us in our new home. Another set of dear friends came this last weekend to help us celebrate New Years Eve. We have had a full house and it's been wonderful spending time with our close friends and family. I hope you all had a fantastic holiday break too!
I found some VERY ripe bananas in the refrigerator while cleaning it out so my daughter decided to do some baking. She made chocolate, banana, and white chocolate chip muffins. She didn't add nuts because she's not supposed to eat them while wearing her braces. I talked her out of adding marshmallows because they were already sweet enough. The batter was really thick and the muffins took a bit longer to cook. They turned out super moist and so amazing! They reminded me of a cupcake without frosting. Both of the kids loved them so much they chose them for dessert after dinner too. I have a feeling these muffins won't last long. My daughter was extremely proud of her creation and deemed it blog-worthy. Needless to say I am quite proud of my little baker.
Chocolate, Banana, and White Chocolate Chip Muffins:
Recipe and photos by For the Love of Cooking
- 1/2 cup of butter, softened
- 3/4 cup of brown sugar
- 1 tsp vanilla
- 2 eggs
- 3 very ripe bananas, mashed up
- 2 cups of flour
- 1/4 + 2 tbsp cocoa powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup of white chocolate chips
Preheat the oven to 350 degrees then coat a muffin pan with cooking spray.
In a large bowl, beat together the butter and sugar until creamy. Add the eggs, bananas, and vanilla then continue beating until well combined.
In a separate bowl, combine the flour, baking soda, and salt together, mix well. Add the flour mixture to the banana mixture and stir until just combined. Add the 3/4 cup of white chocolate chips then gently mix them into the batter.
Spoon the batter evenly into each muffin tin. Add the last 1/4 cup of the remaining white chocolate chips equally to each muffin, pushing them in gently.
Place into the oven and bake 22-25 minutes or until a tester inserted into the center comes out clean.
Let the muffins cool on a rack. Slather with butter, if desired, and enjoy!
Chicken and Grilled Corn Tortilla Soup
I love tortilla soup and I have a really tasty version of Ina Garten's soup that I love to make. We were recently dining at a local Mexican restaurant and I really enjoyed the way they made their tortilla soup. It was very simple with chunks of chicken, grilled corn, creamy bites of avocado, and crispy tortilla strips. The star of the dish was the flavorful broth. I decided to re-create it at home by simmering a leftover roasted chicken carcass with some chicken bouillon, cilantro, an Anaheim pepper, garlic, onion, carrots, celery, and spices. I let it cook for 6 hours covered then boiled it for 10 minutes uncovered to help reduce it down and make it even more flavorful. I strained the broth then added bits of chicken, grilled corn, tortilla strips, cotija cheese, and fresh cilantro. The soup was a huge hit in my house and we all devoured it. I had the leftovers today and it was just as tasty!
Chicken and Grilled Corn Tortilla Soup:
Inspired by Chevy's
- 7 cups of water
- 1 chicken carcass, skin removed (I left some of the thigh meat on for more flavor)
- 2-3 tbsp chicken bouillon granules
- Handful of cilantro
- 1 Anaheim pepper, seeds removed and chopped
- 1/2 sweet yellow onion, chopped
- 3 carrots, chopped
- 3 celery stalks, chopped
- 6 cloves of garlic, minced
- 1-2 tsp cumin, to taste
- 1/2 - 1 tsp dried oregano, to taste
- Sea salt and freshly cracked pepper, to taste
Combine all of the ingredients together in a large Dutch oven over medium low heat. Cover and simmer for 6 hours, stirring occasionally. Taste and re-season with seasonings if needed/desired. Strain the broth through a very fine mesh strainer. Let the broth cool for 10-15 minutes then remove the layer of fat off of the top of the broth.
Other Ingredients:
- Cooking spray
- 6 corn tortillas
- 1 cup of frozen corn
- Sea salt and freshly cracked pepper, to taste
- Leftover roasted chicken breasts, diced
- 1 avocado, diced
- Cotija cheese, grated
- Fresh cilantro, chopped
Preheat the oven to 400 degrees. Spray both sides of each corn tortilla with cooking spray. Lay them on top of each other then carefully cut them into thin strips. Spread them out on a tin foil lined baking sheet that is coated in cooking spray. Season with sea salt and freshly cracked pepper. Place into the oven and bake for 7-10 minutes or until golden brown. Remove from the oven and let them cool.
While the tortilla strips are baking, heat a grill pan over medium high heat. Coat with cooking spray and once the pan is really hot, add the corn. Let the corn sit for 2-3 minutes without stirring; season with sea salt and freshly cracked pepper, to taste then stir and cook for another 1-2 minutes or until the corn is cooked through and has grill marks.
Ladle the broth into a bowl. Add some leftover roasted chicken breast, grilled corn, and diced avocado to the soup then top with tortilla strips, cotija cheese, and cilantro. Serve immediately. Enjoy.
Subscribe to:
Posts (Atom)