Skip to content

  • Subscribe to get new recipes, meal planners, and creative entertaining ideas ->
Instagram Facebook Pinterest TikTok YouTube
  • Home
  • Recipes
  • Videos
  • Shop My Favorites
  • About
  • Contact

Hello! I'm Iram

  • About
  • Get in Touch
  • Shop My Favorites
  • Subscribe

Videos

  • TikTok
  • Instagram

iramsfoodstory

🥘 Sharing recipes and meal inspo
Orlando, FL 📍
📧 imsfoodstory@gmail.com
Bakery-style thick chocolate chip cookies. 🍪 Ing Bakery-style thick chocolate chip cookies. 🍪 Ingredients 227g cold European unsalted butter, cubed 180g brown sugar 110g granulated sugar 1 large egg 1 large egg yolk 1 tbsp vanilla bean paste 405g all-purpose flour 1 tsp espresso powder 1 tsp baking powder ½ tsp baking soda ½ tsp salt 1 tsp cornstarch 1 1/2 cups semi sweet chocolate chips 1/2 cup milk chocolate chip Method Preheat your oven to 350°F (175°C). Line two baking trays with parchment paper. In a large mixing bowl, combine the cold cubed butter, brown sugar, and granulated sugar. Using a stand mixer fitted with the paddle attachment (or a hand mixer), beat on medium speed for 2–3 minutes until the mixture is well combined. Add the egg, egg yolk, and vanilla bean paste. Mix until fully incorporated, scraping down the sides of the bowl as needed. In a separate bowl, whisk together the flour, espresso powder, baking powder, baking soda, salt, and cornstarch. Gradually add the dry ingredients to the wet ingredients and mix on low speed just until no dry flour remains. Do not overmix. Fold in the semi-sweet chocolate chips and milk chocolate chips until evenly distributed throughout the dough. Scoop the dough into large portions (about 6 ounces each) and roll into tall balls. Place them on the prepared baking trays, leaving plenty of space between each cookie. For thicker cookies, chill the dough balls for 30–60 minutes (or overnight for even better flavor and texture). Bake at 350°F (175°C) for 18 minutes, or until the edges are golden brown and set while the centers still look slightly soft. If desired, gently swirl a large round cookie cutter around each cookie immediately after baking to create perfectly round bakery-style cookies. Top with a few extra chocolate chips and a light sprinkle of flaky sea salt, if desired. Let the cookies cool on the baking tray for 10–15 minutes before transferring them to a wire rack to cool completely. #cookies #recipe #baking
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 #recipe #lemongarlic #chickenalfredo
Honey bbq chicken tenders. Ingredients 1 lb chi Honey bbq chicken tenders. Ingredients 1 lb chicken tenders For the wet batter: 1 1/2 cup butter milk 1/3 cup pickle juice Salt to taste 1 tbsp garlic powder 1 tbsp onion powder 1 tbsp smoked paprika powder 1 tsp black pepper powder For the dry batter: 2 cups all purpose flour 1/2 cup corn starch 2 tbsp baking powder Salt to taste 1 tbsp garlic powder 1 tbsp onion powder 1 tbsp smoked paprika powder 1 tsp black pepper powder For the honey bbq glaze 1/2 cup ketchup 3 tbsp honey 1 tbsp Dijon mustard 1 tbsp Worcestershire sauce 1 tbsp apple cider vinegar Salt to taste 1 tsp onion powder 1 tsp garlic powder 1/2 tsp cayenne pepper 1/2 tsp black pepper 1 tsp brown sugar 3 tbsp butter, cold For the creamy honey bbq sauce 1/2 cup mayonnaise 1/4 cup sour cream 1/4 cup butter milk ( less or more depending on the desired consistency ) 3-4 tbsp honey bbq glaze ( recipe above ) 1 tsp pickle juice 1 tsp smoked paprika powder Method: In a bowl, whisk together buttermilk, pickle juice, and seasonings. Add the chicken tenders and ensure they are fully coated. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor. In a separate bowl, combine the flour, cornstarch, baking powder, and all seasonings. Mix thoroughly. Remove each tender from the marinade, allowing excess to drip off. Dredge in the flour mixture and press to coat. Return briefly to the wet marinade. Coat again in the flour mixture, pressing firmly to create a textured crust. Place coated tenders on a wire rack and let rest for 10 minutes. Heat oil in a deep fryer or heavy pot to 350–360°F (175–182°C).�Fry the tenders in batches for 4–6 minutes, or until golden brown and cooked through. Transfer to a wire rack to drain and maintain crispness. In a saucepan over medium-low heat, combine all glaze ingredients except the butter. Simmer for 3–5 min, stirring occasionally. Remove from heat and whisk in the cold butter until the sauce is smooth and glossy. Taste and adjust seasoning if needed. In a bowl, whisk together mayonnaise, sour cream, buttermilk, and honey BBQ glaze until smooth. Add pickle juice and smoked paprika. #recipe #chickentenders #cr
Chicken philly cheesesteak wrap Ingredients For Chicken philly cheesesteak wrap Ingredients For the chicken 2 lb boneless chicken breast and thighs mix Salt to taste 1 1/2 tsp black pepper 1 tbsp garlic powder 1 tsp onion powder 1 tsp smoked paprika powder 1 tsp Dijon mustard 1 tbsp Worcestershire sauce 1 tsp italian seasoning 1/2 tsp MSG ( Optional ) 1 tsp lemon juice 1 tbsp oil + more for cooking 5-6 slices provolone cheese 1/3 cup mozzarella cheese For the vegetables 1 onion, diced 1 bell pepper, diced 1 cup mushrooms, sliced Oil for stir frying Salt and pepper to taste For the garlic sauce 1 cup mayonnaise Salt to taste 1/2 tsp black pepper 1 tbsp garlic powder 2 cloves freshly grated garlic 1 tsp smoked paprika powder 1 tsp Dijon mustard 1 tbsp Worcestershire sauce 1 tsp lemon juice 1 tsp honey To assemble 5-6 tortillas wraps Method Marinate the chicken with salt, black pepper, garlic powder, onion powder, smoked paprika, Italian seasoning, Worcestershire sauce, lemon juice, and oil for at least 20 minutes. Heat a little oil in a skillet and sauté the onions, bell peppers, and mushrooms until softened and lightly caramelized. Remove and set aside. In the same skillet, cook the chicken until golden and fully cooked. Add the vegetables back in, top with provolone cheese, and mozzarella cheese. cover, and let it melt. Stir everything together until well combined. In a small bowl, combine the mayonnaise, salt, black pepper, garlic powder, smoked paprika, Worcestershire sauce, and lemon juice. Whisk until smooth and creamy. Spread the garlic sauce over each tortilla, add the cheesy chicken filling, and roll tightly. Toast the wraps in a skillet over medium heat until golden and crispy on both sides. Slice in half and enjoy! #recipe #chickenwrap
Double chocolate banana bread Ingredients: 3 (36 Double chocolate banana bread Ingredients: 3 (360g) large ripe bananas, mashed 1 1/3 cup (170g) all purpose flour 1/3 cup (40g) cocoa powder 8 tbsp (115g) salted butter, melted 1 large egg room temp 1/3 cup (80g) Sour cream or Greek yogurt, room temp 1/2 cup (100g) light brown sugar 1/2 cup (100g) granulated sugar 1 tbsp (15g) vanilla bean paste 1 cup (170g) semi sweet chocolate chips + more for topping 1 tsp (5g) baking soda Method: Preheat the oven to 350F. Make wet batter: In a mixing bowl peel and mash the bananas finely until smooth and not lumpy. Add melted butter along with granulated sugar and brown sugar. Mix well for 2 min. Crack in the egg whisk for additional 2-3 min. Add sour cream, vanilla bean paste. Mix well and set aside Make dry mixture: In a separate bowl mix all purpose flour, baking soda and cocoa powder. Mix to combine. Slowly add dry mixture to the wet batter add in chocolate chips and fold to just combine. Do not over mix the bananas at this point. Line a loaf pan with parchment paper. Pour the batter in the pan and bake the bread for 1 hour or until the toothpick inserted comes out clean. Let cool completely before serving and enjoy. #recipe #bananabread
Follow on Instagram
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.

Instagram Facebook Pinterest TikTok

Browse by Course

  • Breakfast
  • Lunch
  • Dinner
  • Dessert

Browse by Cuisine

  • American
  • Asian
  • Italian
  • Mexican
  • Privacy Policy
  • Disclosure

© 2026 Irams Food Story

Scroll to top
  • Home
  • Recipes
  • Videos
  • Shop My Favorites
  • About
  • Contact
Instagram Facebook Pinterest TikTok YouTube
What are you looking for?
Search