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Honey chipotle garlic chicken sandwich 🍔 Ingredi Honey chipotle garlic chicken sandwich 🍔 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. Toss the fried chicken in 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 #burger #sandwich #honeychipotle
Thick chocolate chip cookies 🍪 Ingredients 2 1 Thick chocolate chip cookies 🍪 Ingredients 2 1/4 (285g) cups all purpose flour 1/4 tsp baking soda 1/2 tsp baking powder 1 tsp corn starch 1 cup (200g) dark brown sugar 3 tbsp (37g) granulated sugar 1 egg + 1 egg yolk, cold 1 cup (225g) unsalted butter, cold 1 tbsp vanilla bean paste 1 cup (250g) semi sweet chocolate chips 1/2 cup (125g) milk chocolate chunks Pinch of salt 1/2 tsp instant coffee Method: In a bowl or stand mixer add cubed cold butter. Beat on high until creamy for about 2 min. Add in brown sugar and granulated sugar. Beat again for 2-3 min on high until well combined. Add in the egg and egg yolk along with the with vanilla bean paste. Mix on high for 3-4 min until everything is well incorporated. In a separate bowl add all purpose flour, baking powder, baking soda, corn starch, salt, instant coffee. Mix to combine. Gradually add dry ingredients to the wet mixture. Add in chocolate. Mix until just combined, do not over mix the batter at this stage. Scoop 6 ounces tall cookie dough balls on baking sheet. Freeze the dough balls for at least 2 hours or overnight. Pre heat oven to 350 F. Place 3-4 cookies on a prepared baking sheet, leaving approximately 4 inches of space in between each cookie. Bake for 16-18 min or until the edges are golden and crispy and center is chewy and soft. Let cool completely before serving and enjoy. #cookies #nyccookies #thickcookies
Chicken and potato croquettes Ingredients 4 la 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 #croquettes #chickenandpotatoes
Crispy beef cones Ingredients For the beef mixt Crispy beef cones Ingredients For the beef mixture: 1 lb. ground beef, 80% lean 20% fat 1 small yellow onion, finely chopped 1 tbsp fresh garlic, minced 4 tbsp tomato paste Salt to taste 1 tsp black pepper 1 tsp garlic powder 1 tsp smoked paprika powder 1/2 tsp red chili powder 1 tsp red chili flakes 1 cup water 1 cup mixed bell peppers, diced 1-2 Serrano peppers 2 tbsp oil To assemble: 8 medium tortillas, halved 8oz Mozzarella Shredded Cheese 1 tsp dried parsley for garnish Cooking spray Toothpicks Instructions: In a pan, heat oil on medium heat. Once the oil is hot, add chopped onions and garlic. Sauté for 1 to 2 minutes until the onions become translucent. Then, add and sauté the beef for 2 to 3 minutes until it changes color. Add salt, pepper powder, red chili powder, garlic powder, and red chili flakes. Mix well and cook for 1 to 2 minutes until the spices are well combined. Add the tomato paste and stir until it’s fully incorporated. Then, add the water. Cover the pan and stir occasionally until the mixture thickens. This should take about 10 to 12 minutes. Once the water has mostly evaporated and the beef is cooked, add the bell peppers and Serrano peppers cook for 3 to 4 minutes. Remove the pan from heat and set it aside. Preheat the oven to 400°F and line a baking sheet with parchment paper. Shape each tortilla half into a cone and secure the seam with a toothpick. Lightly spray the outside of each cone with cooking spray. Place cones seam-side down on the baking sheet. Bake empty cones for 8-10 min until golden and crisp. Fill each cone with the beef filling and cheese. Stand each filled cone upright in a loaf pan, bake the cones for 8 to 10 minutes or until the cheese is melted and bubbly. Garnish with parsley and serve warm. #recipe #beefcones
Garlic parmesan chicken wrap 🌯 For the chicken Garlic parmesan chicken wrap 🌯 For the chicken 2 lb boneless chicken breast, cut into cubes. 2 tbsp oil (for marinating) Salt to taste 1 tsp smoked paprika powder 1 tsp red chili flakes 1/2 tsp garlic powder 1/2 tsp onion powder 1 tsp black pepper 1/3 cups parmesan cheese, freshly grated Squeeze of lemon juice 1 tsp parsley, freshly chopped 1/2 tsp fresh garlic, minced 2 tbsp oil for cooking For the sauce: 1/2 cup mayonnaise 1/2 tsp Dijon mustard 1 fresh red chili, seeded and minced 1/4 cup Parmesan cheese, freshly grated 1 tsp roasted garlic Salt and pepper to taste 1 tsp smoked paprika powder Squeeze of lemon juice Drizzle of oil 1 tsp parsley, finely chopped Splash of water (to thin out the sauce) For the Salad: 2 cups romaine lettuce, diced 2 tbsp extra virgin olive oil Salt and pepper, to taste 1-2 tbsp lemon juice, freshly 1/3 cups freshly grated Parmesan cheese To assemble 5 large tortillas wraps 1/2 cup onions , diced 1/2 cup tomatoes, diced Method: In a bowl, add chicken breast, oil, salt, smoked paprika, garlic powder, black pepper, lemon juice, red chili flakes, parsley. Mix well until the chicken is evenly coated. Cover and marinate for 20–30 min. Heat oil in a large skillet over medium-high heat. Add the chicken in a single layer , and fresh garlic and cook for 6–8 minutes, stirring occasionally, until golden brown and fully cooked through. Remove from heat and toss chicken with the freshly grated Parmesan cheese and parsley. In a bowl, whisk together mayo, red chili, Parmesan cheese, garlic, smoked paprika, lemon juice, salt, and pepper. Drizzle in oil and add a splash of water, mixing until the sauce is smooth. Stir in chopped parsley and adjust seasoning to taste. In a bowl, combine lettuce, olive oil, lemon juice, salt, pepper, and grated Parmesan cheese. Toss until evenly coated. Spread a generous layer of garlic Parmesan sauce over each tortilla. Add the cooked chicken, salad, tomatoes, and onions If desired, add more sauce. Then, roll tightly into wraps. Serve, or toast the wraps in a pan seam side down for extra crispness. #garlicparmesan #chickenwrap #recipe
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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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