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Crispy Chicken Tacos with Spicy taco Sauce and pic Crispy Chicken Tacos with Spicy taco Sauce and pico de gallo. 🌮 Ingredients: For the Chicken: 2 lb boneless chicken thighs, cut into small pieces Salt to taste 1 tsp smoked paprika 1 tsp chili powder 1 tbsp garlic powder 1 tsp black pepper 2 tbsp freshly minced garlic 3 tbsp oil + more for cooking For the Pico de Gallo: 1 onion, finely chopped and washed 1 tomato, finely diced 2 tbsp chopped cilantro 1 tbsp lemon/lime juice Salt to taste 1/2 tsp black pepper For the Spicy taco Sauce: 1/2 cup mayonnaise 1/2 cup sour cream 2-3 tbsp hot sauce (adjust to taste) 1 tsp smoked paprika Salt to taste 1 tsp black pepper 1 tbsp garlic powder 1 tbsp lemon juice 2-3 tbsp water (to thin out the sauce) 1 tsp cilantro, freshly chopped To Assemble: 18-20 mini tortacles 1 cup mozzarella cheese Oil for frying Method: Prepare the Chicken: In a bowl, mix together chicken pieces, salt, smoked paprika, chili powder, garlic powder, black pepper. Cook the Chicken: Heat oil in a pan over medium-high heat. Add minced garlic, sauté for 1 min until fragrant. Add chicken,Cook the chicken until it’s cooked through and crispy. Set aside. Make Pico de Gallo: In a bowl, combine chopped onion, diced tomato, cilantro, lemon/lime juice, salt, and black pepper. Mix well and refrigerate until ready to use. Prepare Spicy taco Sauce: In a bowl, mix together mayonnaise, sour cream, hot sauce (to taste), smoked paprika, salt, black pepper, garlic powder, and lemon juice. Add water to achieve the desired consistency. Stir in chopped cilantro. Fry Tortillas: Heat oil in a pan over medium heat. Add mozzarella cheese on top Place cooked chicken on fried tortillas. Close the tortillas and tortillas until crispy and golden brown on both side Serve: Enjoy your crispy chicken tacos with pico de gallo and spicy taco sauce! #recipe #tacos #crispytacos
Brown butter chocolate chip cookies 🍪 Yield: 8-1 Brown butter chocolate chip cookies 🍪 Yield: 8-10 cookies Ingredients 1/2 cup (115g) unsalted butter 1/3 cup (69g) granulated sugar 1/2 cup (79g) dark brown sugar 1 tbsp (15g) vanilla bean paste 1/2 tsp corn starch 1 egg + 1 egg yolk, room temp 1 1/4 cups + 1 tbsp (170 g) all purpose flour 1/2 tsp baking soda 1/4 tsp salt 1/2 tsp espresso powder, optional 1 1/2 cup (225g) semi sweet chocolate chips Method: Add butter to a pan over medium heat. Melt, then continue cooking 5–7 minutes, stirring frequently. The butter will foam, then turn golden brown with a nutty aroma and brown specks at the bottom. Remove from heat immediately and pour into a bowl.
Cool completely to room temperature before using. In a bowl add all purpose flour, baking soda and salt corn starch, espresso powder . Mix well and set aside. In a separate bowl add browned butter along with granulated sugar and brown sugar. Mix well. Add vanilla bean paste and egg mix for 2-3 minutes until the mixture turns pale in color and a smooth paste forms. Fold the dry ingredients in the wet batter until just combined, do not over mix. Add chocolate chips and mix until just combined. Scoop not more than 4 cookies onto the prepared baking sheet leaving some space in between each cookie. Top with additional chocolate chips if desired. Freeze for 30 min. Preheat oven to 350 F. Bake the cookies for 11-12 min or until golden crisps at the edges, gooey from the center. Allow to cool completely before serving and enjoy. #recipe #baking #chocolatechipcookies
Chicken and cheese taquitos Ingredients For th Chicken and cheese taquitos Ingredients For the chicken: 1 lb boneless chicken breast Salt to taste 1 tbsp smoked paprika powder 1/2 tsp red chili powder 1 tbsp garlic powder 1 tsp taco seasoning 1 tsp red chili flakes 1/2 tsp black pepper 1/2 tsp cumin powder 1 cup water 1/2 cup sour cream 2 tbsp cream cheese 1 tbsp lime juice To assemble: 20 mini flour tortilla 1 1/2 cup mozzarella cheese Oil for frying For the cilantro lime crema sauce 1/2 cup sour cream 1/3 cup mayonnaise 1 garlic clove 2 tsp lime juice Salt to taste 3/4 cup cilantro leaves Salt and pepper to taste 1/2 tsp lime zest Method: Season the chicken with salt, smoked paprika, chili powder, garlic powder, taco seasoning, chili flakes, black pepper, and cumin. In a pan, heat oil. Add the seasoned chicken and cook on both sides for 10 min, flipping the sides in between. Add water, cover the pan, and cook until the chicken is fully cooked. Shred the chicken and sour cream, cream cheese, and lime juice. Stir over low heat until cream cheese melts and mixture becomes creamy. Taste and adjust salt if needed. Let mixture cool slightly before assembling. Place 2–3 tablespoons of chicken mixture in the center. Sprinkle mozzarella on top. Roll tightly and place seam-side down. Heat oil in a pan over medium heat about 350 F Fry taquitos seam-side down first. Cook 2–3 minutes per side until golden brown and crispy. Remove and serve warm For the sauce: Add all sauce ingredients to a blender or food processor. Blend until smooth. Adjust salt and lime to taste. Chill for 20–30 minutes for best flavor #recipe #taquitos #chicken
Chessy chicken stuffed bread 🥖 For the bread dou Chessy chicken stuffed bread 🥖 For the bread dough: 3 cups all purpose flour 2 1/4 tsp active dry yeast 2 tbsp granulated sugar 1 1/4 tsp salt 2 large eggs, room temp 3/4 cup warm whole milk 3 tbsp unsalted butter , very soft 2 tbsp oil 1 tsp garlic powder 1 tbsp greek yogurt or sour cream For the chicken filling: 1 lb boneless chicken breast Salt to taste 1 tsp black pepper 1 tbsp smoked paprika powder 1/2 tsp red chili powder 1 tsp red chili flakes 1 tbsp garlic powder 1/2 cup cream cheese 1 tbsp sour cream, optional 1 tbsp coriander, freshly chopped 1 bell pepper, finely diced 1/2 yellow onion, diced 1/2 cup water 2 tbsp oil for cooking To assemble: 1 1/2 cup shredded mozzarella cheese For the egg wash 1 egg 2 tbsp milk For the glaze 2 tbsp butter, melted Method: In a bowl, combine warm milk, sugar, and yeast. Let sit for 5–10 minutes until foamy. Add eggs, oil, sour cream, garlic powder, salt, and soft butter. Mix well. Gradually add flour and mix until a dough forms. Knead for 8–10 min using a stand mixer until smooth and elastic. (Add a little flour only if too sticky.) Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size. Season the chicken with salt, pepper, smoked paprika, chili powder, chili flakes, and garlic powder. In a pan, heat oil. Add the seasoned chicken and cook on both sides for 10 min, flipping the sides in between. Add water, cover the pan, and cook until the chicken is fully cooked. Shred the chicken, Stir in bell pepper, onion and chopped coriander. Turn heat to low and mix in cream cheese and sour cream until creamy. Punch down the risen dough.Make equal sized balls and roll them flat fill each rolled ball with cheese and chicken filling in the center , Fold the sides over the filling and seal tightly. Place on a lined baking tray. Cover and let rise again for 30 minutes. Preheat oven to 350°F. Mix egg and milk for egg wash and brush over the bread. Bake for 25–30 minutes or until golden brown Brush immediately with melted butter after baking. Serve warm #chickenbread #recipe
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 #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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