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Baked beef pockets Ingredients 1 lb of ground Baked beef pockets Ingredients 1 lb of ground beef, 80% lean and 20% fat. 1 onion, finely diced 1 tbsp fresh garlic, minced 1 cup bell pepper, chopped 1-2 Serrano pepper, chopped ( optional ) 3 tbsp tomato paste Salt to taste 1 tsp garlic powder 1 tsp smoked paprika powder 1/2 tsp chili powder 1 tsp red chili flakes 1 tsp black pepper 1 tsp cumin powder 3/4 cup water 2 tbsp oil To assemble: 4 large tortillas, cut into half 3 tbsp Butter/garlic butter 1 cup mozzarella cheese 1 cup cheddar cheese Method: In a pan, heat oil on medium heat. Once the oil is hot, add onions and garlic. Sauté them for 1 to 2 minutes until the onions become translucent. Then, add the minced beef and cook it for 3 to 4 minutes until it changes color. Season the mixture with salt, pepper, paprika powder, garlic powder, red chili powder, cumin powder, and red chili flakes. Mix well to combine all the ingredients. Add tomato paste and sauté for 2-3 min. Finally, add water to the pan and cook on medium heat for 8 to 10 minutes, or until the beef is cooked through and the water is almost evaporated. Add the bell peppers and Serrano peppers to the pan and sauté them for 2 to 3 minutes. Then, turn off the heat and set aside. Preheat oven to 400°F. Take the tortilla wraps and cut them in half. Place shredded mozzarella cheese in the center of each half, followed by 2–3 tablespoons of the cooked beef filling. Fold and seal the tortilla to form a triangle, then set it aside. Repeat with the remaining tortillas until all are filled with cheese and beef. Grease a circular baking dish with garlic butter. Arrange the prepared wraps in the dish. Brush the tops with more butter, then sprinkle with mozzarella and cheddar cheese. Bake for 15–20 minutes, or until the cheese is fully melted and bubbly. #recipe #beef #baking
Double chocolate chip cookies 🍪 Ingredients: 1 Double chocolate chip cookies 🍪 Ingredients: 1 3/4 (210g) cups all-purpose flour 1/2 (60g )cup unsweetened cocoa powder 1 1/2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon cornstarch 3/4 cup (150g) dark brown sugar 1/4 cup (50g) granulated sugar 2 cold eggs 2 teaspoons vanilla bean paste 1 cup (225g) unsalted butter, cold Pinch of salt 1 cup (200g) semi-sweet chocolate chips 1 cup (200g) milk chocolate chips 1 tsp espresso powder Instructions: Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper. Whisk together flour, baking powder, baking soda, espresso powder and cornstarch in a medium bowl. Set aside. Cream together brown sugar, granulated sugar, and butter in a large bowl until light and fluffy. Beat in eggs one at a time, followed by vanilla extract, for 3-4 minutes until the batter turns pale and the sugar is well incorporated. Gradually mix in dry ingredients until just combined, being careful not to overmix. Stir in chocolate chips. Scoop 4 ounce of dough onto the prepared baking sheet. Leave the dough balls slightly rough and stacked, with a rustic texture. Place 4 cookies on each pan, leaving 4 inches of space between each one. Top with extra chocolate chips. Chill the dough for 2 hours before baking. Bake for 12-15 minutes on middle rack or until edges are lightly golden brown. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. #cookies #doublechocolate #chocolatechipcookies #recipe
Lemon garlic chicken Alfredo 🍋🧄 Ingredients For Lemon garlic chicken Alfredo 🍋🧄 Ingredients For the chicken: 1 chicken breast, halved lengthwise into even thickness Salt to taste 1 tsp smoked paprika powder 1 tsp garlic powder 1/2 tsp black pepper powder 1 tbsp oil ( for marinating ) 2 tbsp oil for cooking For the sauce: 1 1/2 tbsp all purpose flour 5 tbsp butter 1 1/2 cup unsweetened heavy whipping cream, room temp Salt to taste 1/2 tsp black pepper 1 tsp garlic powder 1 tsp Italian seasoning 1 tsp dried parsley 3/4 cup freshly grated Parmesan cheese 1 tbsp lemon zest 2 tsp lemon juice To assemble: 9 oz fettuccine 1 cup pasta water Method: Pat the chicken dry and season it with salt, pepper, garlic powder, and smoked paprika powder. Add oil and mix well to combine. Let it marinate for 30 minutes. Bring a large pot of generously salted water to a boil. Cook fettuccine until al dente. Reserve 1 cup pasta water, then drain. In a pan add oil add the marinated chicken and cook for 4–5 minutes per side on medium-high heat, depending on thickness. Remove the chicken in the same pan add butter once the butter is melted. Add the all purpose, flour. Whisk constantly for 30-40 sec to cook out the raw taste (do not brown). Add in heavy whipping cream. Mix and add salt, garlic powder, black pepper, Italian seasoning, dried parsley. Simmer gently for 3–4 minutes, stirring, until slightly thickened. Reduce heat to low, then stir in Parmesan cheese until melted and smooth. Add lemon zest and lemon juice. Taste and adjust salt or lemon if needed. Add cooked fettuccine to the sauce. Add ¼ cup at a time, as needed . Toss gently, adding reserved pasta water a little at a time until the sauce is silky and coats the pasta beautifully. Add sliced chicken and toss again. Simmer on low for 1–2 minutes to let everything come together. Garnish with extra Parmesan, parsley, or a pinch of black pepper. Optional: a tiny drizzle of olive oil or butter on top for extra gloss #alfredo #chickenalfredo #pasta
Crispy Chicken Nuggets with Raisins Cane’s Sauce Crispy Chicken Nuggets with Raisins Cane’s Sauce Ingredients: For the Crispy Chicken Nuggets: 2 lb boneless chicken breast, minced Salt to taste 1 tbsp garlic powder 1 tsp black pepper 1 tsp smoked paprika 1 egg For dry batter: 1 cup all-purpose flour 1 tbsp corn starch For wet batter: 1 1/2 cup all-purpose flour 1 tsp baking soda 1 1/2 cup sparkling water Salt to taste 1 tbsp garlic powder 1 tsp black pepper 1 tsp smoked paprika 1 egg For Raisins Cane’s Sauce: 1/2 cup mayonnaise 3 tbsp ketchup 1 tbsp Dijon mustard 1 tbsp Worcestershire sauce Salt to taste 1 tbsp garlic powder 1 tsp smoked paprika - 1 tsp black pepper Method: In a bowl, add minced chicken. Season with salt, pepper, garlic powder, and smoked paprika. Crack an egg. Mix well until well combined. Line a sheet with parchment paper. Make small nuggets shaped out of the chicken mixture. Lay on the sheet and freeze for 1 hour or until frozen. Take two bowls. In one bowl, mix dry batter ingredients (flour and corn starch). In the other bowl, mix wet batter ingredients (flour, baking soda, sparkling water, salt, garlic powder, black pepper, smoked paprika, and egg). Remove nuggets from the freezer. Dip each nugget in the dry batter, then coat in the wet batter shaking off the excess. Heat oil in a deep frying pan over medium-high heat. Drop nuggets into hot oil Fry nuggets until golden brown and crispy. For about 3-4 minutes each side For the sauce: Mix all sauce ingredients in a bowl until well combined. Refrigerate for at least 30 minutes to allow flavors to meld. Serve crispy chicken nuggets with Raisins Cane’s Sauce. Enjoy! #chickennuggets #recipe
Honey chipotle garlic chicken sandwich with ranch Honey chipotle garlic chicken sandwich with ranch dressing 🍔 Ingredients For the chicken: 2 lb boneless chicken breast, cut into half lengthways and pounded to even thicken Oil for deep frying Wet batter: 2 cup butter milk 3 tbsp pickle juice Salt to taste 1 tsp black pepper 1 tbsp smoked paprika powder 1 tbsp garlic powder For the dry batter 2 cups all purpose flour 1/3 cup corn starch Salt to taste 1 tsp black pepper 1 tbsp smoked paprika powder 1 tbsp garlic powder For the honey chipotle garlic glaze: 2 tbsp butter 1/3 cup honey 1 tbsp chopped chipotle pepper in adobo sauce 1 tbsp soy sauce 2 cloves fresh garlic, finely minced 1 tsp vinegar For the ranch dressing: 1/3 cup mayonnaise 1/3 cup sour cream 1/4 cup buttermilk Salt to taste 1 tsp black pepper 1 tbsp garlic powder 1 tsp dill, chopped 1 tsp parsley, chopped 1 tsp lemon juice To assemble 6 brioche buns Butter to toast the buns 1/2 cup pickles Method: In a bowl add chicken season with salt pepper, smoked pepper powder and garlic powder. Add butter milk and pickle juice. Mix well. Marinate for at least 2 hours or overnight In a separate bowl, combine the dry batter ingredients: all-purpose flour, corn starch, salt, pepper, smoked paprika powder, and garlic powder. Remove the chicken from the marinade and coat it in the dry mixture. Dip it back into the wet batter and coat it again in the dry mixture. Press the flour into the chicken to create a craggy texture. Heat oil to 350°F (175°C). Fry the chicken for 5–7 minutes until it’s golden brown and cooked through. Drain the chicken on a wire rack. In a pan, melt butter and add garlic. Cook briefly. Stir in honey, chipotle, soy sauce, and vinegar. Simmer until the mixture is slightly thickened. brush the fried chicken with the glaze. Make the Ranch dressing by whisking all the ingredients until smooth. Adjust the seasoning and chill the dressing before using. Assemble the sandwich by toasting brioche buns with butter, spreading ranch on both sides, adding glazed chicken, and topping it with pickles. #recipe #sandwich #crispychicken
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HI, I’M IRAM! Welcome to Iramsfoodstory, where every dish has a tale to tell! As a food blogger, recipe developer, and passionate home cook, I’m excited to share my culinary journey with you. On this site, you’ll discover a fusion of traditional and modern recipes, each one infused with love, culture, and a dash of creativity. Join me on this culinary journey as we explore the rich flavors and stories of global cuisine.

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