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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Thursday, June 18, 2015

Baked Chicken Parmesan Meatballs in Tomato Cream Sauce

This recipe takes a little while to prepare but is so worth the time and effort. The combination of the meatballs with the sauce,  cheese, and fresh basil is so delicious. 


For the sauce:
1 (28 oz.) can whole tomatoes, liquid reserved
1 tbsp. butter
¼ cup finely chopped onion
1½ tbsp. tomato paste
2 cloves garlic, minced
½ tsp. red pepper flakes
Salt and pepper, to taste
1/3 cup heavy cream or half-and-half

For the meatballs:
½ cup dried panko
1/3 cup grated onion
1 tsp. dried parsley
1 tsp. dried basil
½ cup freshly grated Parmesan cheese
3/4 tsp. kosher salt
¼ tsp. ground black pepper
3 cloves garlic, minced
1 large egg, lightly beaten
1½ lbs. ground chicken
2 tbsp. olive oil

To finish:
4 oz. shredded mozzarella
2 tbsp. freshly grated Parmesan
2-3 tbsp. minced fresh basil

To make the sauce, add the tomatoes to a blender or food processor.  Puree until smooth, adding a bit of the reserved liquid if necessary to smooth the mixture out.  Melt the butter in a large, deep skillet or sauté pan over medium-high heat.  Add the onion and cook about 1 minute, until it begins to soften.  Stir in the tomato paste, garlic and red pepper flakes and mix just until fragrant, about 30 seconds.  Stir in the tomato mixture, lower the heat to a simmer, and cook about 5-8 minutes, until the sauce is slightly thickened.  Season to taste with salt and pepper.  Remove the pan from the heat and stir in the cream.  Set aside.

To make the meatballs, combine the panko, grated onion, parsley, basil, Parmesan, salt, pepper, garlic and egg.  Stir together with a fork just until blended.  Mix in the ground chicken and knead together gently until evenly combined.  Form the mixture into meatballs about 1½-inch in diameter.

Preheat the oven to 400˚ F.  Heat the olive oil in a large skillet or Dutch oven over medium-high heat.  Add the meatballs to the pan in a single layer (two batches may be necessary if you don’t have enough surface area.)  Let cook, turning occasionally, until all sides are browned.
Once all of the meatballs are browned, place them in the pan with the tomato sauce.  Sprinkle the mozzarella and additional Parmesan over the top.  

Bake until the cheese is fully melted and bubbling and the meatballs are cooked through, about 15 minutes.  Remove from the oven and garnish with the fresh basil.  Serve warm.

Source: Annie's Eats
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