|
|
Published |
Caption |
Likes |
Comments |
|
|
![Summer has just ended, but here is the very last recipe I prepared while pregnant—a delicious and easy pasta salad. I also have the final new recipe for our sandwich series: Puff Pastry Feta Börek served with a refreshing tomato salad. Both of these dishes are crowd pleasers and the perfect goodbye to summertime gatherings!❤️
Feta Börek
Ingredients
For the Börek:
14oz puff pastry (you can use the recipe from my cookbook, or your favorite store bought)
6oz chunk feta
¼ cup shredded mozzarella
2 tbsp fresh parsley, finely chopped
2 tbsp fresh dill, finely chopped
1 egg
1 tsp water
½ cup sesame seeds
For the Tomato Salad:
2 cups tomatoes, diced
1 garlic clove, minced
1 shallot, diced
2-3 tbsp olive oil
1 tbsp balsamic vinegar
Salt and pepper to taste
Fresh basil leaves, chopped
Instructions
Prepare the Börek: Preheat the oven to 375F. Line a baking sheet with parchment paper.
In a medium bowl, add feta. Using a fork, break up the feta into small crumbles. Add mozzarella, parsley, and dill, mixing to combine.
On a lightly floured work surface, place your sheet of puff pastry and use a rolling pin to roll it out a little. Using a sharp knife, cut into 8 equal squares. Add 2-3 tablespoons of the cheese mixture onto half of each of the squares, diagonally, as in the IG reel. Fold each square over and use a fork to seal the edges together. Place each of the prepared börek onto your prepared baking sheet, leaving 2 inches of space between each one.
In a small bowl, beat egg with water. Brush each börek with egg wash and generously sprinkle each one with sesame seeds. Bake for 25-30 minutes until golden brown.
Meanwhile, prepare the Tomato Salad: In a medium bowl, add tomatoes, garlic, shallot, olive oil, balsamic vinegar, salt and pepper, and fresh basil leaves. Mix until combined.
Serve the börek while hot with tomato salad on the side.
Bon appetit!]()
|
2025-10-01 20:23:55
|
S..
|
43,526 -76%
|
113 -88%
|
|
|
![The next sandwich in our series may be familiar to some of you: a Chipotle Chicken Avocado Melt! I made Jalapeño Cheddar focaccia bread (recipe on my website!) for it, which compliments the roast chicken, avocado, cheese, peppers, and chipotle mayo sauce perfectly. It’s also a perfect way to use leftover or rotisserie chicken if you want to save time.
Chipotle Chicken Avocado Melt
Ingredients:
For the Chicken:
1 whole organic chicken
2-3 tbsp olive oil
Salt and pepper to taste
For the Sandwich:
2-3 ciabatta or pieces of focaccia bread
2 medium red bell peppers (grilled or roasted)
Salt and pepper to taste
Olive oil (optional)
Lemon juice (optional)
2 avocados, sliced
Sliced cheddar cheese
Fresh micro-greens
For Chipotle Mayo:
½ cup light mayonnaise
¼ cup sour cream
2 chipotle peppers in adobo sauce, finely chopped
2 tbsp adobo sauce
2 tsp lime juice
½ tsp garlic powder
¼ tsp onion powder
2-3 tsp any pickle juice (I used pepperoncini juice)
Salt and pepper to taste
For Assembly:
Fresh microgreens
Chopped pepperoncinis (optional)
# the rest is in the comments, and the full recipe in my website!]()
|
2025-09-26 20:18:50
|
The next sandw..
|
101,822 -44%
|
488 -47%
|
|
|
![Apple season is officially here, and I can’t wait to share all my fall bakes with you all! This Apple Roll Cake has stewed apples rolled up in a soft sponge and is a delicious change of pace from apple pies and cobblers. I know you’ll love it.
For the Apple Filling:
3 fuji apples, peeled and finely grated
3 gala apples, peeled and finely grated
3/4 cup granulated sugar
2-3 tbsp orange juice
2 tbsp butter
1/2 tsp cinnamon
1/2 tsp pie spice
1/2 cup finely chopped walnuts
1 tsp orange zest
For the Sponge Cake:
1 ¼ cup all-purpose flour
1 tbsp corn starch
½ tsp baking powder
Pinch of salt
5 medium eggs
1 cup granulated sugar
1 tsp vanilla extract
1/2 tsp orange zest
📌 The full recipe is up on my website, link in bio! 🔗
By the way, I am so happy to announce that we now have a translation feature on the website for my international friends! Let me know if your language is not yet available and I will make sure it is added ❤️]()
|
2025-09-24 23:15:15
|
Apple se..
|
40,635 -78%
|
183 -80%
|
|
|
![A cup of coffee with a delicious supreme croissant for a perfect start to the week🍁🍂]()
|
2025-09-22 20:24:57
|
A cup of coffee wit..
|
117,037 -35%
|
459 -50%
|
|
|
![The next sandwich for our series is a classic with a twist: a simple Caprese Sandwich, but with a few special touches! It still has all the components—fresh tomato, creamy mozzarella, and fragrant basil—but my additions add even more flavor while still letting the original components shine. This has become a fast favorite of ours!
Betül’s Caprese Sandwich
Ingredients:
1 shallot, diced
1 tbsp capers
1 tbsp balsamic vinegar
¼ cup olive oil
Salt and pepper to taste
2-3 heirloom tomatoes, cut into ¼-inch slices
Fresh basil leaves
Fresh stracciatella strands
Fresh mozzarella, sliced
Fresh arugula
2 baguettes or sandwich bread*
Instructions:
In a medium shallow dish, add shallot, capers, balsamic vinegar, olive oil, and salt and pepper. Use a spoon to combine. Add tomatoes and basil leaves into the vinegar mixture and gently toss together with your hands to combine.
Slice baguettes lengthwise. Drizzle some of the vinegar mixture onto both sides of the bread. Top one half of bread with arugula, stracciatella strands, tomato slices, sliced mozzarella, more dressing, and arugula. Top with the other bread half. Slice the sandwich in half crosswise and serve.
Bon appetit!
*Note: The bread I used is not traditional baguette, but the same dough as my Easy Schiacciata (recipe on my website!) formed into long loaves.]()
|
2025-09-19 20:07:26
|
The next s..
|
93,900 -48%
|
259 -72%
|
|
|
![We are still continuing our sandwich series, but I still have to edit the next video!😊 In the meantime, enjoy this rich chocolate treat in the form of Chocolate Basque Cheesecake. A “burnt” Basque cheesecake is given an indulgent twist with intense chocolate flavor with the same perfectly creamy texture. It’s a favorite for a reason!
Chocolate Basque Cheesecake
Ingredients:
2 cups (475g) heavy whipping cream
9 oz (255g) semi-sweet baking chocolate, chopped
3 8oz packages (678g) cream cheese, room temperature
1 1/4 cup (300g) sour cream
1 cup (200g) granulated sugar
Pinch of salt
1/2 tbsp vanilla extract
3 tbsp Dutch-processed cocoa powder
1 tbsp corn starch
1 tbsp all-purpose flour
5 (250-255g) eggs
📌 The full recipe is on my website, the link is in my bio!]()
|
2025-09-15 20:25:39
|
We are stil..
|
239,053 +32%
|
761 -18%
|
|
|
![It’s the start of another exciting series!🥳 This series I’ll be sharing sandwich recipes, since this time of year is the perfect time for picnics and packed lunches. I prepared all these sandwiches while pregnant and haven’t gotten to share them until now, so we’re a little late, but I’m excited to kick off the series with a delicious and comforting sandwich that takes advantage of seasonal produce!
Roasted Veggie Sandwiches
Ingredients:
For the Roasted Tomato Sauce:
16 oz cherry tomatoes
2-3 large garlic cloves
1 shallot, peeled
¼ cup extra virgin olive oil
2-3 medium red bell peppers
Fresh herbs
For the Roasted Vegetables:
1 medium eggplant, cut into ¼ inch half-moons
1 large zucchini, cut into ¼ inch thick slices
3 tbsps olive oil
Kosher salt
Black pepper
For the Sandwiches:
2-3 pieces Italian sandwich bread*
¼ cup basil pesto
2-3 balls of burrata cheese
Fresh basil leaves
Instructions are in the pinned comment❤️]()
|
2025-09-08 20:11:45
|
..
|
144,309 -20%
|
499 -46%
|
|
|
![This No-Bake Mango Cheesecake is full of bright, tropical flavors and has a beautiful creamy texture. Hints of white chocolate and lime for buttery sweetness and a bit of zest compliment the floral fruitiness of the mango and make for a delicious dessert that is perfect for making ahead, with no worry of cracking, curdling, or undercooking!
No-Bake Mango Cheesecake
Yield: 1 7-inch Cheesecake
Ingredients
For the Crust:
1 ½ cups of graham cracker crumbs
5 tbsp melted butter
3 tbsp granulated sugar
For the Filling:
1 ¼ tsp gelatin powder
2 tbsp hot water
4 oz (130g) white chocolate bar, roughly chopped
1 cup + 2 tbsp (240g + 30g) heavy whipping cream
½ cup mango puree
¾ cup cubed fresh mango
2 tbsp lime juice
1 tsp lime zest
12 oz (340g) cream cheese, room temperature
4 oz (130g) mascarpone cheese
¾ cup (90g) powdered sugar
For Assembly (optional):
½ cup mango puree
White chocolate
Fresh fruit (i.e. mango, kumquat, etc.)
Fresh herbs (i.e. mint, etc.)
📌 The full recipe on the website, the link is in my bio!]()
|
2025-09-01 20:16:47
|
This No-B..
|
144,344 -20%
|
521 -44%
|
|
|
![Tiramisu is one of our absolute favorite desserts, with an assortment of rich flavors and textures. These Lemon Tiramisu Cups are a completely different take on the classic, with bright lemon flavor and a nuttiness from the amaretto cookies. The result is a gorgeous dessert for that is not too difficult to assemble!
Lemon Tiramisu Cups
Ingredients:
For the Lemon Sauce:
1 cup of lemon juice
3/4 cup (135g) sugar (1/2 cup for less sweet sauce)
1 tsp lemon zest
2 egg yolks
3 tsp corn starch
3 tsp water
¼ tsp lemon extract
2 tbsp butter
For the Mascarpone Cream:
4 egg yolks
3/4 cup granulated sugar
16 oz mascarpone (at room temp)
2 cup heavy whipping cream
1 tsp vanilla extract
For the Assembly:
18-20 amaretto cookies
Ground dried strawberry powder]()
|
2025-08-26 20:14:17
|
Tiramisu i..
|
120,498 -33%
|
466 -50%
|
|
|
![Hello, dear friends, just dropping in with a warm hello and a big thank you. Your kind messages and thoughtful notes during my time away have meant the world to me.
Postpartum life this time around has truly been a roller coaster! Unlike my first experience, this is going more emotional, more sleepless, and filled with a lot of worries and anxiety. Even though I have been here before, I am amazed at how much I had forgotten about the newborn days! While our sweet little one adjusts to the world, I am slowly trying to adjust, too. So I will continue to be a bit quieter here for a little while.
That said, I still have a few delicious surprises I prepared before the baby arrived. I gave the classic Dubai Chocolate a whole new twist, the flavor and texture are on another level. What do you think about trying it this way?]()
|
2025-08-19 20:14:29
|
Hello, dear friends, just..
|
224,966 +24%
|
875 -5%
|
|
|
![Welcome to the world, our miraculous little blueberry.🧿❤️ 07.28.2025…]()
|
2025-08-01 20:13:48
|
Welcome to the w..
|
281,864 +56%
|
5,304 +474%
|
|
|
![Of course I had to post ice cream for the summer, and we’re going with my husband’s favorite: pistachio! This pistachio ice cream is the best I’ve ever had—creamy, smooth, and full of rich pistachio flavor. Making it is so easy and simple, and the result is divine!
Included below are ice cream churner and no-churn instructions.
Pistachio Ice Cream
Ingredients:
For the Pistachio Ice Cream:
½ cup (150g) pistachio cream
½ cup (156g) sweetened condensed milk
¼ cup (50g) granulated sugar
1 cup (220g) cold milk
2 ½ cups (600g) heavy whipping cream
1 tsp vanilla
¼ tsp salt
½ cup pistachios, chopped
For Serving:
Chopped pistachios
Chopped chocolate
Milano cookies (optional)
Instructions:
Prepare the Pistachio Ice Cream: In a medium bowl, combine pistachio cream and sweetened condensed milk with a whisk. Add the milk and sugar and whisk together until the sugar is fully dissolved. Add the heavy cream, vanilla extract, and salt, whisking until fully combined. Fold in chopped pistachios. Chill the mixture in the refrigerator for at least 20-30 minutes before churning.
Pour the ice cream into an ice cream churner and churn for 20 minutes. Place into a container and keep in the freezer for at least 1 hour before serving.
For Serving: 30 minutes before serving, move ice cream from the freezer to the fridge to allow to soften to a scoopable consistency. Scoop into bowls and top with extra pistachios, chopped chocolate, and Milano cookies, if desired.
Bon appetit!
No-Churn Pistachio Ice Cream is in the pinned comment❤️]()
|
2025-07-24 20:02:46
|
..
|
170,768 -6%
|
770 -17%
|
|
|
![😋❤️]()
|
2025-07-21 20:52:17
|
😋❤️
|
63,802 -65%
|
279 -70%
|
|
|
![Summer is the perfect time for Mediterranean food for me, and this Labneh Dip (with instructions to make homemade labneh!) is the perfect example, full of bright and bold flavors. Topped with herby olives and paired with flatbreads that are so simple to make, it’s a delicious dish for any gathering!😋
Labneh Dip with Spicy Warm Olives and Easy Yogurt Flatbread
Ingredients:
For the Homemade Labneh:
2 cups plain yogurt
1 tsp salt
For the Spicy Warm Olives:
½ cup kalamata olives, halved
½ cup green olives, halved
¼ cup sundried tomatoes, roughly chopped
1/3 cup olive oil
3-4 garlic cloves, minced
3-4 thyme sprigs
2 rosemary sprigs
3 red chilis (like birdseye chilis, more if desired), chopped
2 tsp honey
1 tsp lemon zest
For the Labneh Dip:
1 cup labneh
½ cup goat cheese*
Salt to taste
2 tbsp whole milk
Za’atar for serving (optional)
📌The Instructions are in the pinned comment!]()
|
2025-07-16 20:23:49
|
Summ..
|
103,844 -43%
|
494 -47%
|
|
|
![As promised, here is yet another cheesecake recipe for our series to share with you all—this time, in single-serving form! These Mini Blueberry Cheesecakes are creamy but not too heavy, with hints of lemon in the filling and sauce. We went blueberry picking the other week and I used those fresh berries in this recipe, and they turned out so delicious!
Mini Blueberry Cheesecakes
Ingredients:
For the Crust:
1 ¾ cups graham cracker crumbs
4 tbsp melted butter
2 tbsp granulated sugar
Pinch of salt
For the Cheesecake Filling:
16oz (450g) cream cheese, room temperature
½ cup (125g) sour cream
3/4 cup (150g) granulated sugar (or 1 cup if you want a sweeter cheesecake)
1/3 cup (80g) heavy whipping cream
Zest of 1 lemon
2 tbsp lemon juice
1 tbsp (9g) cornstarch
1 tbsp (8g) flour
Pinch of salt
3 eggs
½ cup fresh blueberries
For the Blueberry Sauce:
1 cup fresh blueberries
1 tbsp lemon juice
2 tbsp granulated sugar (add 1-2 more tbsp, if desired)
½ tsp cornstarch
2 tbsp water
½ tsp lemon extract
For Serving:
Sweetened whipped cream
Instructions:
For the Crust: Preheat the oven to 350F.
In a medium bowl, add the graham cracker crumbs, melted butter, sugar, and salt. Stir until fully combined. Divide and add the crust mixture into a mini cheesecake pan* and use a jar or your fingers to press the crust down evenly. Bake the crust for 4-5 minutes and allow to cool to room temperature.
📌The rest is in the pinned comment]()
|
2025-07-11 20:41:40
|
As..
|
179,896 -1%
|
643 -30%
|
|
|
![It’s hard to come up with new but simple dinner ideas that will please everyone, but I was inspired by English jacket potatoes and meatball subs and found another delicious way to use meatballs and sauce that your family is sure to love. The potatoes are baked, mixed with melty cheese, and topped with juicy meatballs, tomato sauce, and more cheese! This recipe itself makes extra sauce and meatballs, so you can use them for another meal.
Baked Potatoes with Meatballs
Ingredients:
For the Baked Potatoes:
4-6 large russet potatoes, washed and dried
1 ½ tbsp olive oil
1 tsp salt
For the Meatballs*:
1 1/2 lb ground beef
1 small onion (coarsely grated, lightly squeezed)
2 cloves of garlic (minced)
1 egg
3/4 cup stale breadcrumbs
2 tbsp grated Parmesan cheese
1/2 tbsp tomato paste
1 tsp salt
½ tsp black pepper
1 tsp paprika
1/4 cup fresh parsley (chopped)
Oregano (optional)
For the Sauce*:
4 tbsp olive oil
1 medium onion (diced)
2 garlic (minced)
1 1/2 cups tomato sauce
1 1/4 cups water
Salt and pepper to taste
2 tbsp fresh basil leaves
For Assembly:
4-6 tbsp butter
1 cup shredded mozzarella
Salt and pepper to taste
Freshly grated parmesan cheese
Fresh basil Leaves
Instructions:
Prepare the Potatoes: Preheat the oven to 500°F. Drizzle the potatoes with olive oil and sprinkle with salt, rubbing to ensure the entire surface is covered. Wrap the potatoes individually in foil and place them on the middle rack of the oven. Bake until very tender, 55 to 65 minutes or until their internal temperature reaches 210F.
Meanwhile, prepare the Meatballs and Sauce: In a large bowl, add ground beef, onion, garlic, egg, stale breadcrumbs, Parmesan cheese, tomato paste, salt, pepper, paprika, parsley, and oregano, if desired, and mix everything until well combined. Using a teaspoon or small spoon, divide the ground beef and roll each into a small ball. Place the balls on baking sheets and repeat the process with all of the beef mixture.
📌the rest is in the pinned comment]()
|
2025-07-08 20:28:06
|
It’s har..
|
389,167 +115%
|
1,675 +81%
|
|
|
![What better way to take advantage of summer’s sumptuous peach season than these pillowy peach rolls? Warm, soft, and filled with homemade peach filling and a lemony streusel and cream cheese icing, these Peach Rolls take the classic cinnamon rolls to the next level. Just be warned: they tend to disappear!
Peach Rolls❤️]()
|
2025-07-04 20:16:22
|
What better way to..
|
173,841 -4%
|
767 -17%
|
|
|
![Nothing says Fourth of July more than burgers and hotdogs, and these Double Cheeseburgers are even better than your favorite burger joint’s. Caramelized onions and a homemade burger sauce take them to the next level, especially if you decide to make your own burger buns! I’ve prepared these burgers indoors, but feel free to fire up the grill for the full summer experience.
Double Cheeseburgers with Caramelized Onions and Burger Sauce
Ingredients:
For the Caramelized Onions:
2 large or 3 medium yellow onions, diced
2 tbsp butter
1 tbsp Worcestershire
½ tsp salt
For the Burger Sauce:
7 tbsp light mayo or avocado oil mayo
3 tbsp ketchup
1 ½ tbsp dill pickle relish (or sweet relish, if you prefer)
1 tsp sugar
1 tbsp pickle juice (any type of pickle)
1 tbsp pickled hot chili peppers, chopped
For the Burger:
3 lbs ground beef (I used 80% lean)
Salt
3 tbsp yellow mustard
12 slices American cheese
Burger buns (you can find the recipe for my homemade burger buns in my cookbook!)
Fresh lettuce leaves
Tomato slices
Pickle slices
Instructions:
Prepare the Caramelized Onions: In a nonstick skillet, melt the butter over medium heat. Add diced onions and a sprinkle of salt. Cook for 1-2 minutes, stirring occasionally. Reduce the heat to medium low and add 1 tbsp of Worcestershire sauce. Continue to cook for 10-12 minutes, stirring occasionally, until onions are softened and well browned. Remove from heat and transfer to a plate to set aside. You will use the same pan for the patties.
Prepare the Burger Sauce: In a small bowl, add mayo, ketchup, relish, sugar, pickle juice, pickled peppers, and mix together until fully combined. Set aside.
📌the rest is in the pinned comment]()
|
2025-07-01 20:30:13
|
Nothing s..
|
230,081 +27%
|
1,133 +23%
|
|
|
![We took a little break from our cheesecake series, but I still have plenty more to share with you! This entry is a chocolate lover’s dream: an Oreo crust, a decadent chocolate filling, and a cherry sauce and rich ganache on top. While that sounds like a lot, the slight tang of the sour cream and mascarpone cheese in the filling and the fresh cherries used in the sauce balance the richness of the chocolate. I hope you find it as delightful as I do!
Double Chocolate Cheesecake with Fresh Cherry Sauce😋❤️]()
|
2025-06-27 20:30:46
|
We took a littl..
|
198,209 +9%
|
788 -15%
|
|
|
![This avocado croissant toast is inspired by a beautiful spot in London I was really hoping to visit this summer. We had plans to travel Europe before finding out I was pregnant, so those plans shifted, but the craving didn’t!☺️ So, I decided to bring a taste of that dream trip into my kitchen. It is the perfect start to the day, or a cozy lunch!.
Croissant Avocado Toast
Ingredients
For the Avocado Spread:
2 ripe avocados
1/2 medium shallot, finely diced
2 garlic cloves, minced
¼ cup of cilantro, diced
2 tbsp red bell pepper, finely chopped (optional)
2 tbsp olive oil
1 tbsp lemon juice
Salt and pepper to taste
For Assembly:
3-4 croissants
Fresh arugula
3-4 eggs, poached
Parmesan cheese
Instructions
Prepare the Avocado Spread: In a medium bowl, add avocado and, using a fork, mash until smooth. Add shallot, garlic, cilantro, red bell pepper, olive oil, lemon juice, salt, and pepper. Mix until combined, adjusting seasoning to taste as necessary. Set aside.
Assemble the Croissant Avocado Toasts: Using a rolling pin or your hands, press the croissants until flat. Heat a pan on the stove over medium heat. Toast each side of the croissants until lightly golden, 2-3 minutes.
Place toasted croissant on a plate and top with 3-4 tbsp of avocado mixture. Add 1-2 poached eggs on top, followed by the arugula. Grate fresh parmesan cheese over the top and serve immediately.
Bon appetit!]()
|
2025-06-24 20:17:10
|
This avoca..
|
170,744 -6%
|
783 -15%
|
|
|
![This banana pudding elevates a nostalgic potluck and barbeque classic by making the pudding from scratch and layering it with a delectable strawberry sauce for an extra summery twist. To make it even more special, you can prepare the vanilla wafers from scratch, too! I’ll have a recipe for my Vanilla Wafers in today’s free newsletter.
Strawberry Banana Pudding
Ingredients
For the Vanilla Pudding:
2 tbsp (24g) granulated sugar
¼ cup (36g) cornstarch
2 cups (440g) whole milk
2 egg yolks
6 tbsp (120g) condensed milk
2 tbsp (28g) unsalted butter
2oz (58g) white chocolate, chopped
1 tsp vanilla extract OR ½ tsp vanilla bean paste
2 cups heavy whipping cream, cold
For the Strawberry Sauce:
½ lb (225g) fresh strawberries, quartered
3 tbsp (38g) granulated sugar
1 tsp lemon juice
1 tsp cornstarch
1 ½ tbsp water
For Assembly:
Vanilla wafers
Banana slices
Whipped cream
Instructions
For the Vanilla Pudding: In a medium saucepan, add the granulated sugar and cornstarch and use a whisk to combine. Then, add the whole milk slowly, stirring constantly to avoid clumps until the sugar and cornstarch are dissolved. Add egg yolk and condensed milk and mix. Bring to a simmer over medium heat. Reduce the heat to low and continue to cook for 30-60 seconds. Remove from the stove and stir in butter, chopped white chocolate, and vanilla, then mix until fully melted and incorporated well. Let rest for 3 to 5 minutes.
Pour into a medium glass bowl and cover with plastic wrap, pressing the wrap onto the top of the pudding to prevent a skin from forming. Let sit at room temperature for 15 to 20 minutes, then refrigerate for 30 minutes to 3 hours, until completely cooled.
In a medium bowl, beat the cold heavy whipping cream with an electric mixer until soft peaks form. Remove the cooled pudding from the fridge and beat until smooth. Using a spatula, wooden spoon, or electric mixer, combine the pudding mixture and whipped cream. Cover again with plastic wrap and keep in the refrigerator until ready to use.
📌The rest is in the pinned comment]()
|
2025-06-20 20:36:09
|
This ba..
|
155,070 -14%
|
573 -38%
|
|
|
![Happy Father's Day!!❤️😇]()
|
2025-06-15 19:38:47
|
Happy Father's Day..
|
291,908 +61%
|
760 -18%
|
|
|
![A Korean street food favorite that you can make in the comfort of your kitchen, these corndogs are super crispy with their potato and panko crust and oh-so gooey with their cheesy centers! You can make these with my Homemade Chicken Hotdogs that I shared earlier this year, or with any hotdogs (or cheeses!) of your choosing.
Korean Corndogs
Ingredients:
For the Batter:
1 ¼ cup (275g) warm water
1 packet (7g) of active dry yeast
1 ½ tbsp granulated sugar
2 ¼ cup (290g) all-purpose flour
1 tsp salt
For the Crust:
2 large russet potatoes, peeled
2 tbsp flour
1 tbsp cornstarch
1 cup panko breadcrumbs
For the Gochujang Mayo:
¼ cup mayonnaise
2 tsp gochujang
1 tsp lime juice
1 tsp sesame oil
1 tsp soy sauce
½ tsp rice vinegar
Salt and pepper to taste
For the Corndogs:
5 hotdogs, cut in half (should be about 2.5 inches per piece)
12 oz block mozzarella, cut into 10 1-inch-wide strips
Wooden skewers (7-inch)
Green onions (optional)
Instructions:
Prepare the Batter: In a large bowl, add half of the warm water, the packet of yeast, and 1 tsp of sugar. Using a dough hook or a spoon, mix until combined and let rest 3-5 minutes until foamy. Then, add the remaining water, sugar, flour, and salt. Mix well until combined. Cover with plastic wrap and let rest for 45-60 minutes until the batter doubles in size.
While you wait for the batter to rise, Prepare the Potatoes: In a medium pot, bring water to a boil. Using a sharp knife, dice the potatoes into small ¼ inch cubes as in the IG Reel. Add the cubed potatoes into the pot and let boil for 2-3 minutes, until par-cooked. Take the pot off the heat and using a strainer or colander, drain the potatoes and rinse with cold water. Place a kitchen towel on the counter and transfer drained potatoes, making sure to dry them well.
When fully dry, place the prepared potatoes into a shallow bowl or dish and add the flour and cornstarch, then mix. Set aside.
Prepare the Gochujang Mayo: In a medium bowl, combine mayonnaise, gochujang, lime juice, sesame oil, soy sauce, rice vinegar, and salt and pepper to taste. Use a spoon to combine.
📌the rest is in the pinned comment]()
|
2025-06-10 20:39:16
|
A Korean str..
|
153,208 -15%
|
640 -31%
|
|
|
![Happy Eid Everyone Celebrating!!😇❤️]()
|
2025-06-06 20:56:42
|
Happy Eid Everyone..
|
417,969 +131%
|
2,669 +189%
|
|
|
![A chicken caesar salad wrap is the perfect summer lunch or dinner—it’s filling, delicious, and portable for picnics or beach days. I’ve given this popular dish a Turkish twist by cooking the chicken döner style! The aromatic spices with the bright, creamy Caesar salad make for a dish packed with plenty of flavor.
Chicken Caesar Döner Wrap
Ingredients:
For the Chicken:
1 small onion liquid
2 ½ lbs chicken thigh
¼ cup plain yogurt
1 tbsp tomato paste
2 tbsp olive oil
1 clove garlic
1 tsp paprika
½ tsp black pepper
½ tsp cumin
½ tsp garlic powder
¼ tsp onion powder
1 tbsp salt
For the Caesar Salad:
2 flat anchovies
1 ½ tbsp lemon juice
½ tsp lemon zest
½ cup mayonnaise
¼ cup olive oil
1 medium garlic clove, minced
1 tsp Worcestershire
1 tsp red wine vinegar
1 tsp Dijon mustard
Salt and pepper to taste
½ cup of freshly grated parmesan cheese
2 heads of romaine lettuce, chopped
1 cup of toasted breadcrumbs or croutons
For Assembly:
Spicy Chipotle Flour Tortillas* or large tortillas of your choice
Instructions:
Prepare the Chicken: In a medium bowl, add onion liquid, chicken thighs, yogurt, tomato paste, olive oil, garlic, paprika, black pepper, cumin, garlic powder, onion powder, and salt. Using a spoon or your hands, combine all ingredients well and mix until the chicken is fully coated. Refer to the process detailed in my previous chicken döner recipe for hand preparation or use a vertical spit/skewer.
Stack the marinated chicken thighs on the skewer, leaving enough space for a large chunk of onion at the top as in the IG reel. Cover with plastic wrap and let it rest for 2 to 4 hours in the refrigerator. Preheat the oven to 400F. Place the vertical skewer into the oven, reducing the temperature to 375F. Cook for 1 hour, rotating the plate every 30 minutes. Reduce the temperature to 350F and continue to cook for 40-45 minutes until internal temperature reaches 160-165F. Remove from the oven. To serve, use a sharp knife to shave thin slices of the edges of the chicken.*
📌The rest is in the pinned comment]()
|
2025-06-03 20:42:35
|
..
|
278,002 +53%
|
1,197 +30%
|
On average, Betul Tunc gets 181.1K likes and 924 comments per post. (Historical)
