Saturday, August 15, 2015


Eggs baked in a tomato-red pepper sauce spiced with cumin, paprika and cayenne and served with pita bread. This traditional Middle Eastern breakfast dish is super delicious and comes together rather quickly. It's perfect for brunch or those 'breakfast for dinner' nights. Thanks Adel for sharing the recipe and more importantly for preparing it on our beach trip. We enjoyed it very much.  

My little apprentice!

3 tablespoons extra-virgin olive oil
1 large onion, halved and thinly sliced
1 large red bell pepper, seeded and thinly sliced
3 garlic cloves, thinly sliced
1 teaspoon ground cumin
1 teaspoon sweet paprika
teaspoon cayenne, or to taste
1 (28-ounce) can whole plum tomatoes with juices, coarsely chopped
¾ teaspoon salt, more as needed
¼ teaspoon black pepper, more as needed
1 cup feta cheese, crumbled
6 large eggs
Chopped cilantro, for serving
Hot sauce, for serving

Heat oven to 375 degrees. 

Heat oil in a large skillet over medium-low heat. Add onion and bell pepper. Cook gently until very soft. Add garlic and cook until tender. Stir in cumin, paprika and cayenne, and cook 1 minute. Pour in tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes. Stir in crumbled feta.

Gently crack eggs into skillet over tomatoes. Season with salt and pepper. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes. Sprinkle with cilantro and serve with hot sauce.

Source: NYT Cooking
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Wednesday, July 15, 2015

Butter Cookies

As Ramadan is approaching its last few days, mom has been busy in the kitchen making yummy sweet treats for Eid celebration. 

I have to brag that these little bit size butter cookies are amazing. They are so soft and literally melt in your mouth. I eat one after the other after the other and still can't stop. 

Towards the end of the night, the little bit size cookies became sandwiches filled with jam and rolled in nuts. Thanks mom! Hope you always continue to make us these yummy treats. RECIPE COMING SOON!!!

Eid Mubarak to all that are Celebrating!

Source: daliasdelights original, mom's recipe
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Tuesday, June 30, 2015

Strawberry No Bake Ice Box Cake

This layered dessert is so easy to make and is fancy enough for parties and showers. Graham crackers, homemade whipped cream, fresh strawberries, and chocolate. Who would say no?

2 pounds fresh strawberries, washed and patted dry
3 3/4 cups heavy cream, divided
1/3 cup powdered sugar
1 teaspoon vanilla
1/2 teaspoon rosewater, optional
4 sleeves (or 24 whole crackers) graham crackers
2 ounces dark chocolate, finely chopped

Cut each strawberry into thin slices.
With a hand mixer or in the bowl of a stand mixer, whip 3 1/2 cups of cream until it just holds stiff peaks. Add the confectioners sugar, vanilla, and rosewater (if using) and whip to combine.
Spread a small spoonful of whipped cream on the bottom of a 9x13-inch baking pan. Lay down 6 graham crackers. Lightly cover the top of the graham crackers with more whipped cream, and then a single layer of strawberries. Repeat 3 times, until you have 4 layers of graham crackers. Spread the last of the whipped cream over the top and swirl it lightly with a spoon. Add a few more strawberries.
To make the ganache, heat the remaining 1/4 cup cream until bubbles form around the edges, then pour over the chopped chocolate. Let it stand for a few minutes, then whisk until the mixture is thick and glossy. Drizzle this over the layered dessert with a spoon, or transfer to a squeeze bottle and use that to drizzle.
Refrigerate for at least 4 hours, or until the crackers have softened completely. Garnish with additional berries.  
Source: The Kitchn

Congratulations Omayma! You were a beautiful bride! Thank you Donia, Reem, and Nikki for making all this yummy food. And thank you Nikki for making this particular icebox cake! 
Loved all of it!


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Sunday, June 28, 2015

White Chicken Chili

I love any and all types of soup even in the summer. This one is perfect for a weeknight meal. It comes together very quickly, and is full of flavor. If you are lucky to have any leftovers, it is even more delicious as lunch the next day. 

2 tbsp. olive oil, divided
1-1½ lb. boneless, skinless chicken breasts, cut into ½-inch cubes
1 medium onion, chopped
3 cloves garlic, minced
1 tsp. kosher salt
1 tsp. cumin
1 tsp. dried oregano
½ tsp. ground black pepper
¼ tsp. cayenne pepper
2 (15.5 oz) cans Great Northern beans, drained and rinsed
1 (14.5 oz) can chicken stock
2 (4 oz.) cans diced green chiles
1 cup sour cream
½ cup heavy cream or half-and-half
Fresh cilantro and paprika, for garnish

In a large saucepan or Dutch oven, heat 1 tablespoon of the olive oil over medium high heat.  Add the chicken to the pan and sauté, stirring occasionally, until it is no longer pink.  Remove the chicken to a plate and set aside.  Add the remaining tablespoon of oil (if necessary) to the pan along with the onion.  Cook, stirring occasionally, until beginning to soften, about 3-5 minutes.  Stir in the garlic, salt, cumin, oregano, black pepper and cayenne and sauté 30-60 seconds more, just until fragrant.

Return the chicken to the pan along with the beans, chicken stock and green chiles.  Bring to a boil, then reduce the heat to a simmer.  Let simmer for 30 minutes.

When the chili is finished simmering, remove from the heat and stir in the sour cream and heavy cream or half-and-half.  Taste and adjust seasonings if needed.  Serve warm, garnished with fresh cilantro and paprika as desired.

Source: adapted from Mel's Kitchen Cafe
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