Amnacooks

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Easy Korean Beef Bulgogi 👩🏻‍🍳🥩using @siraatskitchen stainless steel cookware! SIRAAT PRIME TIME SALE | Up to 42% OFF, and you can save an extra 15% with my code AMNACOOKS3 Ingredients: 1½ pounds steak, thinly sliced 1 large onion, sliced 1 cup green onions, chopped ¾ cup soy sauce 3 tablespoons gochujang 1 tablespoon sesame oil 2 tablespoons rice vinegar 3 cloves garlic, minced ⅛ cup brown sugar ½ teaspoon baking soda 1 tablespoon ground ginger ½ tablespoon black pepper 2 tablespoons cooking oil Bok choy 1 tablespoon butter ⅛ cup chicken broth Salt and black pepper, to taste Instructions: -Add the thinly sliced steak, onion, green onions, soy sauce, gochujang, sesame oil, rice vinegar, garlic, brown sugar, baking soda, ground ginger, and black pepper to a large bowl. -Mix everything thoroughly until the beef is evenly coated in the marinade. -Cover and refrigerate for at least 30 minutes. For the best flavor, allow the beef to marinate overnight. You can also cook it immediately when short on time. -Heat a large pan over high heat. Add the cooking oil, followed by the marinated beef. -Cook for approximately 10 minutes, stirring occasionally, until the beef is browned and fully cooked. Cook the beef in batches when necessary to prevent overcrowding the pan. -While the beef cooks, melt the butter in a separate pan over medium heat. -Add the bok choy and pour in the chicken broth. Season with salt and black pepper to taste. -Reduce the heat to low, cover, and cook for approximately 5 minutes. Turn the bok choy occasionally and continue cooking until it reaches your desired tenderness. -Serve the beef bulgogi and bok choy over steamed rice, with kimchi on the side 🫶🏻 #beef #dinner #sir#dinnerc#siraatskitcheno#NonToxicCookingitchen

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Creamy Tuscan Chicken Pasta 🍝 Ingredients 1 chicken breast (cut in half) ½ tbsp paprika ½ tbsp garlic powder ½ tbsp onion powder 1 tsp salt 1 tsp black pepper Dash of olive oil 3 cups cooked pasta 2 tbsp olive oil 2 tbsp butter 1 small onion, diced 3 garlic cloves, minced 1½ cups cherry tomatoes, halved 1 tbsp tomato paste ⅓ cup sun-dried tomatoes 1 tbsp Italian seasoning 1 tbsp paprika Salt and pepper to taste ¾ cup heavy cream ½ cup pasta water 2 cups spinach (or less if preferred) 1 cup grated Parmesan cheese Instructions: - Season chicken with paprika, garlic powder, onion powder, salt, and black pepper. - Heat 2 tbsp olive oil in a pan over medium heat. Add the chicken and cook on both sides until golden brown and the internal temperature reaches 165°F. Remove from the pan and set aside. - In the same pan, add butter and diced onion. Cook until onions are translucent, then add minced garlic and cook for about 1 minute. - Stir in cherry tomatoes and cook for 2–3 minutes until softened. Add tomato paste and sun-dried tomatoes, stirring for another minute. - Add Italian seasoning, paprika, salt, and pepper. Cook for 1 minute, then pour in the heavy cream and pasta water. Stir well and let it simmer for 2 minutes. - Add spinach and Parmesan cheese. Stir until the cheese is melted and the sauce is creamy. - Slice the cooked chicken and return it to the pan. Let it simmer briefly to absorb the flavors, then add the cooked pasta. Toss until everything is evenly coated. - Garnish with extra Parmesan and serve warm and enjoy! #pasta #chicken #ho#homemadefoodunch #dinner

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Creamy Shrimp Pasta 🍝 Ingredients: 5 oz fettuccine pasta (about 2 ½ cups cooked) ½ lb raw shrimp (peeled and deveined) Season shrimp with: 1 tsp paprika, ½ tbsp garlic powder, ½ tbsp onion powder, salt & black pepper to taste 3 tbsp olive oil 3 tbsp butter 1 medium yellow onion, diced 4 garlic cloves, minced ½ tbsp paprika 1 tbsp Italian seasoning ½ tbsp red pepper flakes (adjust to taste) Salt & black pepper, to taste ¾ cup heavy whipping cream (more if needed) ½ cup mozzarella cheese, shredded ¾ cup Parmesan cheese, freshly grated (plus more for topping) ½ cup reserved pasta water Directions - Cook the pasta: Boil fettuccine until al dente. Reserve ½ cup pasta water, then drain. - In a skillet, heat olive oil over medium-high. Add seasoned shrimp and cook 2–3 minutes per side until pink. Remove and set aside. - In the same pan, melt butter. Add onion and cook until translucent. Stir in garlic, paprika, Italian seasoning, red pepper flakes, salt, and pepper. Cook 1–2 minutes until fragrant. - Pour in heavy cream and stir. Add mozzarella and Parmesan, mixing until melted and creamy. Stir in reserved pasta water and let the sauce thicken for 2–3 minutes. - lastly, add pasta and shrimp to the sauce. Toss well and cook for 1 minute to absorb flavors. - Plate with extra Parmesan on top and garlic bread on the side #pasta #shrimp #homemadefood #lunch #dinner

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Crispy Honey Garlic Chicken with Broccolini 🤌🏻👩🏻‍🍳 ingredients: 5 boneless, skinless chicken thighs 1 tbsp garlic powder ½ tbsp salt ½ tbsp black pepper ⅓ cup soy sauce 1 tbsp ginger paste 2 tbsp oyster sauce ¼ cup oil, for frying 1 cup cornstarch Honey Garlic Sauce: 3 cloves garlic, minced ½ tbsp red pepper flakes ½ tbsp paprika ¼ cup soy sauce 3 tbsp honey 1 tbsp lemon juice Broccolini: Broccolini 2 tbsp butter ½ cup chicken broth Salt and black pepper, to taste Instructions: 1. In a bowl, combine the chicken thighs, garlic powder, salt, black pepper, soy sauce, oyster sauce, and ginger paste. Mix well and marinate for at least 30 minutes. 2. Add the cornstarch to a separate plate. Coat each chicken thigh in the cornstarch, making sure both sides are fully covered. 3. Heat the oil in a pan over medium-high heat. Once hot, cook the chicken in batches for about 5 minutes per side, or until golden brown and the internal temperature reaches 165°F. Remove and set aside. 4. In the same pan, add the minced garlic and cook for about 30 seconds, until fragrant. 5. Add the paprika and red pepper flakes and cook for another 10 seconds. 6. Add the soy sauce, honey, and lemon juice. Stir and let the sauce simmer for 30–45 seconds. 7. Return the chicken to the pan and toss or baste it in the sauce until completely coated. 8. For the broccolini, heat a separate pan and add the butter and broccolini. Pour in the chicken broth and season with salt and black pepper. Cover and cook on low heat for 6–8 minutes, or until the broccolini reaches your desired tenderness. 9. Serve the honey garlic chicken over rice with the broccolini. #chicken #rice #easyrecipe #lunch #dinner

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Chicken Fajita Tacos 👩🏻‍🍳🤍 Ingredients: 6 chicken thighs 2 tbsp olive oil Juice of ½ lime 1 tbsp chili powder ½ tbsp onion powder ½ tbsp cumin ½ tbsp paprika ½ tbsp garlic salt 1 tsp black pepper 1 tbsp brown sugar For the peppers & onions: ½ red bell pepper, sliced ½ green bell pepper, sliced ½ yellow bell pepper, sliced ½ orange bell pepper, sliced 1 medium red onion, sliced 1 tsp red pepper flakes Garlic powder, salt, and black pepper, to taste For the chipotle cilantro sauce: ½ cup mayonnaise ¼ cup cilantro Juice of ½ lime 2 chipotle peppers in adobo, plus a little adobo sauce Garlic salt and black pepper, to taste For serving: 16 small tortillas Mozzarella cheese Avocado Olive oil, as needed Instructions: -Add the chicken thighs to a bowl with the olive oil, lime juice, chili powder, onion powder, cumin, paprika, garlic salt, black pepper, and brown sugar. Mix until the chicken is evenly coated. Cover and marinate for at least 1 hour. -To make the sauce, add the mayonnaise, cilantro, lime juice, chipotle peppers, a little adobo sauce, garlic salt, and black pepper to a food processor. -Blend until smooth and creamy. Refrigerate until ready to serve. -Heat a large pan over medium heat with a little olive oil. Cook the chicken in batches so you don't overcrowd the pan. Cook for about 5 minutes per side, or until the chicken reaches an internal temperature of 165°F. -Remove the chicken from the pan and allow it to rest for a few minutes, then slice it thinly. -In the same pan, add all of the sliced bell peppers and red onion. Cover and cook over low heat for about 7 minutes, or until softened. Season with the red pepper flakes, garlic powder, salt, and black pepper. -Add the sliced chicken back into the pan with the peppers and onions and toss everything together until well combined. -Heat another pan with a small amount of oil. Add a tortilla, followed by the chicken and pepper mixture and mozzarella cheese. Cook for a few minutes until the tortilla is crispy and the cheese is melted. -Serve hot with avocado and plenty of the chipotle cilantro sauce 🫶🏻 #chicken #tacos #EasyRecipe #lunch #dinner

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Creamy Lemon Garlic Pasta w/ Crispy Chicken 🍝👩🏻‍🍳Ingredients: For the Crispy Chicken 1 large chicken breast, sliced in half horizontally to make 2 thin cutlets 1 egg 1/4 cup heavy cream 1/2 tablespoon paprika 1/2 tablespoon garlic powder Salt and black pepper, to taste 1/2 cup all-purpose flour Plain breadcrumbs, as needed 2 teaspoon paprika, for the breadcrumbs 3 cups oil, for frying For the Creamy Lemon Garlic Pasta: 2 tablespoons butter 1 tablespoon oil 1 medium onion, diced 4 cloves garlic, minced 1 1/2 cup heavy cream 1 cup fresh grated parmesan Zest of 1 lemon Juice of 1/2 lemon 1/2 tablespoon paprika 1 teaspoon black pepper 1 teaspoon salt 1 tablespoon chopped parsley 3 cups spaghetti, cooked 1/2 cup reserved pasta water Instructions: -In a bowl, combine the egg, heavy cream, paprika, garlic powder, salt, and black pepper. Mix well and set aside. -Add the flour to a separate plate. -On another plate, combine the plain breadcrumbs with about 2 teaspoon of paprika. -Take one chicken cutlet and dip it into the egg and heavy cream mixture. Coat it in the flour, then dip it back into the egg mixture before coating it completely in the breadcrumbs. -Repeat with the second chicken cutlet. -Heat the frying oil to 330-350°F. Carefully fry the chicken for about 6–7 minutes, or until golden brown, crispy, and the internal temperature reaches 165°F. -Remove the chicken from the oil and set aside. -Bring a pot of water to a boil and add a generous pinch of salt. -Add the spaghetti and cook according to the package instructions until al dente. -Before draining, reserve about 1/2 cup of pasta water. Drain the pasta and set aside. -In a large pan over medium heat, add the butter and oil. -Add the diced onion and cook until softened. -Add the minced garlic and stir until fragrant. -Pour in 1 1/2 cup of heavy cream. -Add the parmesan, lemon zest, juice of half a lemon, paprika, salt, black pepper, and chopped parsley. Stir until everything is well combined. -Pour in about 1/2 cup of reserved pasta water and mix well. -Reduce the heat to low and allow the sauce to gently simmer for about 5–8 minutes, stirring occasionally, until it thickens to your desired consistency. -Add the cooked spaghetti directly into the creamy lemon garlic sauce and toss until every strand is evenly coated. -Plate the creamy pasta and top with the crispy chicken, sliced if desired 🫶🏻 #chicken #crispy #pasta #lunch #dinner

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Creamy Chicken Tomato Basil Pasta 🍝 Ingredients: 9 mini tomatoes 1/3 cup diced onion 3 cloves garlic, minced 1 tbsp paprika 1/2 tsp red pepper flakes (adjust to taste) 1 tbsp dried oregano Salt and black pepper, to taste 1/3 cup heavy whipping cream 1/3 cup reserved pasta water 1/2 cup shaved Parmesan cheese 4–5 fresh basil leaves, chopped 1 chicken breast, diced 3 cups cooked pasta #spaghetti #pasta #chicken #parmesan #garlicbread #caesar #lunch #dinner #homemade ##basil

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Stuffed onions 👩🏻‍🍳🤍Ingredients: 5 large onions 1/2 lb ground beef 1 1/2 cups rice 2 tomatoes, diced 1/2 onion, diced 1/4 cup chopped cilantro 2 cloves garlic, minced 2 tbsp olive oil 1 tbsp pomegranate molasses 2 tbsp tomato paste Juice of 1/2 lemon 1 tsp red pepper flakes 1/2 tbsp paprika 2 tsp cumin 1 tsp bouillon 1 tbsp curry powder 1/2 tsp nutmeg 1/2 tsp cardamom Salt and pepper, to taste For the Soup: 2 cups water 2 tbsp tomato paste 1 tsp bouillon Salt and pepper, to taste Optional: Red pepper flakes and pomegranate molasses Instructions: -Boil the onions for about 30 minutes, then remove and let them cool. Cut a slit down each onion without cutting all the way through, then gently separate the layers. -Mix all of the filling ingredients together in a bowl. Add a small amount of filling to each onion layer and roll tightly. -Arrange the stuffed onions closely in a pot with 2 tablespoon of oil. -Mix the soup ingredients together and pour over the onions. Place a heat-safe plate on top to keep the rolls in place. -Bring to a boil over high heat, then reduce to low, cover, and cook for about 45 minutes. #beef #rice #EasyRecipe #lunch #dinner

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Chicken Caesar Taco 🌮👩🏻‍🍳 Ingredients: 2 chicken breasts, minced 1/2 cup breadcrumbs, panko or regular 1 egg 1/2 tbsp paprika 1 tsp garlic powder 1 tsp onion powder 1 tsp Italian seasoning 1 tsp salt 1/2 tbsp black pepper 2 tbsp olive oil 8 small tortillas Freshly grated Parmesan For the Caesar Dressing: 2 medium garlic cloves, minced 1/2 tsp anchovy paste 2 tbsp freshly squeezed lemon juice 2 tsp Dijon mustard 2 tsp Worcestershire sauce 1/2 cup mayonnaise 1/2 cup freshly grated Parmigiano-Reggiano 1/4 tsp salt 1/4 tsp freshly ground black pepper 4 cups chopped romaine lettuce 1/4 cup crushed croutons Extra croutons, for topping Freshly grated Parmesan, for topping Instructions: -In a large bowl, combine the minced chicken, breadcrumbs, egg, paprika, garlic powder, onion powder, Italian seasoning, salt, and black pepper. Mix until well combined. -Place a tortilla on a flat surface and spread a thin, even layer of the chicken mixture over one side. Repeat with the remaining tortillas. -Heat the olive oil in a skillet over medium-high heat. Place each tortilla chicken-side down into the skillet and cook until the chicken is fully cooked and golden brown. -While the chicken cooks, grate Parmesan over the exposed side of the tortilla. Flip and cook briefly on the Parmesan side until crispy and golden. -To make the Caesar dressing, combine the garlic, anchovy paste, lemon juice, Dijon mustard, Worcestershire sauce, mayonnaise, Parmigiano-Reggiano, salt, and black pepper in a bowl. Mix until smooth and well combined. -Add the chopped romaine and crushed croutons to the dressing and toss until evenly coated. -Top each crispy chicken tortilla with the Caesar salad, extra croutons, and freshly grated Parmesan. Serve immediately and enjoy 🫶🏻 #chicken #taco #lunch #dinner #easyrecipe

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Creamy Coconut Shrimp 🍤👩🏻‍🍳 Ingredients: 1 1/2 lbs shrimp, peeled with tails on 2 tbsp olive oil 1 tbsp paprika 1 tsp garlic powder 1 tsp onion powder 1/2 tsp salt For the Coconut Sauce: 1 tbsp olive oil 1 tbsp butter 1 medium onion, sliced 2 cloves garlic, minced 1 tsp ginger paste 2 tbsp Thai paste 1 can coconut milk 1/2 cup chicken broth 1 tbsp Soy sauce 1 tsp Fish sauce 1/2 tbsp paprika 1 tsp red pepper flakes 1 tbsp brown sugar 1 tsp black pepper Cilantro for garnish Instructions: 1. Add the shrimp to a bowl with the paprika, garlic powder, onion powder, salt, and 2 tablespoons of olive oil. Toss until the shrimp are evenly coated. 2. Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Add the shrimp in batches so you don’t overcrowd the pan. Cook for about 2–3 minutes on each side, then remove the shrimp and set aside. 3. In the same pan, add the butter, sliced onion, minced garlic, and ginger paste. Stir and cook for about 1 minute over medium-high heat. 4. Add the Thai paste and mix well with the onions. Cook for about 30 seconds to bring out the flavor. 5. Pour in the coconut milk and chicken broth. Add the soy sauce, fish sauce, paprika, red pepper flakes, brown sugar, and black pepper. Mix well and cook for about 30 seconds. 6. For an extra creamy and smooth sauce, carefully blend the sauce until smooth. This step is optional. 7. Return the shrimp to the pan and mix until well coated in the coconut sauce. Reduce the heat to low and let everything simmer together for about 5 minutes. 8. Garnish with fresh cilantro and serve with rice and lime. Enjoy 🫶🏻 #rice #shrimp #creamy #lunch #dinner

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Today’s lunch 👩🏻‍🍳🫶🏻 ingredients: 1 whole chicken 1/4 cup parsley 3 garlic cloves 2 tbsp plain Greek yogurt 1 tbsp red pepper paste 1 tbsp tomato paste Juice of 1/2 lemon 2 tbsp olive oil 1 tbsp paprika 1/2 tbsp ginger 1 tsp turmeric 1 tsp cloves 1 tbsp cumin 1 tbsp curry powder 1 tbsp salt 1/2 tbsp black pepper Pickled Onions: 1 medium red onion, thinly sliced 3 tbsp chopped cilantro 1/2 tbsp apple cider vinegar 1 tbsp sumac Salt, to taste Garlic Sauce: 1/2 cup mayonnaise 1 1/2 tbsp olive oil 4 garlic cloves, minced Basting Oil: 2 tsp olive oil 1 tsp paprika 1 tsp sumac Salt and black pepper, to taste Instructions: 1. Clean the chicken with water and salt, then pat it completely dry with paper towels. 2. In a food processor, add the parsley, garlic, Greek yogurt, red paste, tomato paste, lime juice, olive oil, paprika, ginger, turmeric, cloves, cumin, curry powder, salt, and black pepper. Blend until smooth and well combined. 3. Rub the marinade all over the chicken, including underneath the skin and inside the cavity. 4. Cover and refrigerate for at least 2 hours, but overnight is best. 5. Preheat the oven to 400°F. Place the chicken in a baking dish and cover with foil. 6. After 30 minutes, remove the foil and brush the chicken generously with the basting oil. 7. Return the chicken to the oven uncovered and bake for another 20–30 minutes, or until the chicken is nicely roasted and the thickest part reaches at least 165°F. Serve with the pickled onions, garlic sauce, pickles, and fries. Enjoy 🫶🏻 #chicken #EasyRecipe #lunch #dinner #fries

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All-in-One Crispy Chicken Tenders with Coleslaw & Sauce 👩🏻‍🍳ingredients: 1 1/2 chicken breasts, cut into tenders 1 cup buttermilk 1 1/2 cups all-purpose flour 2 tsp salt 1 tbsp garlic powder 1 tbsp onion powder 1 tbsp paprika 1 tsp oregano 1/2 tbsp cayenne pepper For the Coleslaw: 2 cups shredded white cabbage 1/2 cup shredded purple cabbage 1 carrot, shredded 1/2 cup mayonnaise 2 tbsp granulated sugar 1 tbsp apple cider vinegar Salt and black pepper, to taste Sauce: 1/2 cup mayonnaise 2 tbsp ketchup 1 1/2 tbsp Worcestershire sauce 1/2 tbsp minced garlic or garlic powder 1 tsp black pepper Salt, to taste Instructions: -Combine all of the seasonings in a small bowl. Add half of the seasoning mixture to the buttermilk and reserve the other half for the flour. -Add the chicken tenders to the seasoned buttermilk and mix until well coated. Cover and refrigerate for about 1 hour. -Add the remaining seasoning mixture to the flour and mix well. -Add 1 tablespoon of the seasoned buttermilk to the flour and mix it in to create small crumbles. Remove each chicken tender from the buttermilk and coat thoroughly in the seasoned flour. Dip it back into the buttermilk, then coat it in the flour a second time, pressing the flour onto the chicken so it sticks well. -Heat the oil to 350°F. Fry the chicken until golden brown, crispy, and fully cooked through. Remove and place on a wire rack or paper towel to drain. -Next, In a large bowl, combine the white cabbage, purple cabbage, and shredded carrot. Then add mayonnaise, sugar, apple cider vinegar, salt, and black pepper and combine well. -Mix together the mayonnaise, ketchup, Worcestershire sauce, garlic, black pepper, and salt. -Cover and refrigerate until ready to serve. Chilling it before serving helps the flavors come together. #chicken #crispy #quickrecipes #lunch #dinner