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Chocolate chip cookie fries ( makes 10 large cooki Chocolate chip cookie fries ( makes 10 large cookies fries ) 🍪 Ingredients: 1/2 cups (115g) unsalted butter, softened 1/2 cup (100g) light brown sugar 1/4 cup (67g) granulated sugar 1 large egg + 1 egg yolk , room temp 1 tbsp vanilla bean paste 1 1/2 (180g) cups all purpose flour, spooned and leveled 1 tsp corn starch 1 tsp espresso powder , optional 1/2 tsp baking soda 1/2 tsp flakey sea salt 1 cup mini semi sweet chocolate + more for topping. Method: Preheat oven to 350 F and line a baking sheet with parchment paper. In bowl, whisk together flour, cornstarch, espresso powder, baking soda, and salt. Set aside. In another bowl, add softened butter. Mix in brown sugar and granulated sugar. Add the egg, egg yolk, and vanilla extract. Whisk for about 1–2 minutes until the mixture becomes smooth and paste forms. Gradually add the dry ingredients into the wet mixture. Gently fold together using a spatula until just combined. Do not overmix. Fold in the mini chocolate chips evenly throughout the dough. Transfer all the cookie dough onto the prepared baking sheet. Press and flatten the dough evenly into a large rectangle, about 1/2 inch thick, making sure the thickness is uniform throughout. Freeze the flattened dough until firm (about 20–30 minutes). Once firm, use a sharp knife or bench scraper to cut the dough into long fry shapes Carefully separate the fries slightly so they aren’t touching. Freeze again for 30 minutes to help them hold their shape while baking. Place not more the 4 cookie fries on a baking sheet. Spacing them evenly. Bake at 350°F for 13 minutes, or until the edges are lightly golden and centers are set. Let cool on the baking sheet . Cool completely before serving and enjoy. #cookie #chocolatechipcookies #cookiefries
Chili crisp fettuccine Alfredo 🍝 Ingredients F Chili crisp fettuccine 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: 2 tsp all purpose flour 4 tbsp butter 1 1/2 cup unsweetened heavy whipping cream, room temp Salt to taste 1 tbsp chili oil 1 tsp smoked paprika powder 1/2 tsp black pepper 1 tsp garlic powder 1 tsp dried parsley 3/4 cup freshly grated Parmesan cheese 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 chili oil. Cook for 30 sec. Add 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, dried parsley , smoked paprika powder. 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 juice. Taste and adjust salt or lemon if needed. Add cooked fettuccine to the sauce. 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 and some more chili oil if desired. #recipe #chickenalfredo #fettuccine
Chicken and potato croquettes 🥔🍗 Ingredients 4 Chicken and potato croquettes 🥔🍗 Ingredients 4 large potatoes, peeled and boiled and mashed 1 lb boneless chicken breast, boiled in salt water and shredded 1 cup mixed bell peppers, diced 1/2 cup green onion, diced 2 medium carrots, diced and boiled 1 1/2 cup mozzarella cheese, shredded 2 eggs 4 tbsp corn starch Salt to taste 1 tbsp chicken bouillon powder 1 tbsp garlic powder 1 tsp onion powder 1 tsp black pepper powder 1 tsp smoked paprika powder 1 tsp red chili flakes Oil for frying For coating: 5 tbsp all purpose flour 1/2 cup water ( less or more to make thick slurry ) 1 cup panko bread crumbs Method : In a bowl, combine mashed potatoes, shredded chicken, bell pepper, boiled carrots, and green onions. Season with salt, pepper, paprika powder, garlic powder, onion powder, chicken bouillon powder, and red chili flakes. Add corn starch and crack in the eggs. Add mozzarella cheese. Mix everything thoroughly. Shape the mixture into round croquettes and lay them flat on a clean surface. Make the wet batter: In a separate bowl, whisk together all-purpose flour and water until a thick slurry forms. In another bowl, add breadcrumbs. Dip each croquette in the wet batter, then coat it with breadcrumbs. Heat the oil to 350°F. Fry the croquettes in batches for 3 to 4 minutes, or until they are golden brown and crispy. Serve them with your favorite sauce and enjoy. #recipe #chickenandpotatoes #croquettes
Crispy Chicken kafta smash tacos 🌮 Ingredients Crispy Chicken kafta smash tacos 🌮 Ingredients For the chicken: 1 lb boneless chicken thighs, minced 1 large yellow onion, finely grated and excess water squeezed out 4 garlic cloves, finely grated 1 tbsp parsley, chopped Salt to taste 1 tsp smoked paprika powder 1/2 tsp chili powder 1/2 tsp ground coriander 1 tsp cumin powder 1 tbsp garlic powder For the salad: 1 red onion, diced 2 tomatoes, seeded and diced 1 cucumber, diced 1 tbsp fresh parsley, chopped Squeeze of lemon juice Salt to taste 1 tsp sumac 1 tbsp lemon juice 1 tbsp olive oil For the garlic sauce: 1/2 cup mayonnaise 2 tbsp sour cream Salt to taste 1/2 tsp black pepper 1 tsp smoked paprika powder 1 tsp garlic powder 1 tbsp lemon juice 1 tbsp olive oil To assemble 12 mini flour tortillas 1 cup Shoestring potatoes Oil for frying the tortillas Method: In a bowl, combine minced chicken, salt, pepper, smoked paprika powder, garlic powder, cumin powder, coriander powder, grated onion, fresh garlic, and parsley. Mix everything until well combined. Prepare the salad by combining red onions, tomatoes, cucumber, and parsley in a bowl. Add sumac, salt, olive oil and lemon juice. Make garlic sauce by whisking together mayonnaise, sour cream, garlic powder, paprika, pepper, salt, and lemon juice. Adjust seasoning to taste. Refrigerate for at least 20 minutes for best flavor. Lay tortillas flat on a clean surface.Spread one portion of the chicken mixture evenly over one side of each tortilla, pressing it into a thin layer that reaches the edges. Heat a skillet or over medium-high heat and lightly grease it. Place the tortilla chicken side down onto the hot skillet. Press gently to ensure even contact. Cook for 3–4 minutes until the chicken is golden and cooked through. Flip and cook the tortilla side for 1–2 minutes until crispy and golden. Repeat with remaining tortillas. Spread garlic sauce over the crispy chicken side.Add spoonful of sumac salad. Top with crispy shoestring potatoes. Fold and serve immediately #recipe #tacos #chickentacos #crispychicken
Cheesy beef pockets Ingredients 1 lb of ground Cheesy 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 #cheesywraps #baked
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Hey there!

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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