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A fortnight ago, I couldn't sleep so I tried making meals Tapas style. It’s a great way to use up leftovers and makes for an interesting dining experience. Here’s my take on a Homemade Tapas Platter. If I can say for myself it came out lovely.....

Beef with Chipotle Mustard, Caprese Bites, Corn and Quinoa with Chilli Pesto, Lime Garlic Shrimp in Cucumber Boat and Jalapeño Olive Savory Bread Pudding!!!!!

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Onion and ginger fried fish fillet with butter rice 😋

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Breakfast Recipe #1 💕

Cinnamon roll French toast:

Ingredients :... 10 slices bread 3 tbsp melted butter 3 tbsp brown sugar 2 tbsp cinnamon 3 eggs 1 tbsp milk Half a tsp cinnamon Half a tap vanilla essence

Method : 1) Roll each slice of bread flat with a rolling pin. Slice off the crusts ( I generally keep the crusts to make breadcrumbs, or just add a little of the cinnamon paste over it and pop into the oven until crisp and it’s a snack! ) 2) combine the melted butter, brown sugar, and 2 tbsp cinnamon. 3) spread onto each bread slice, and roll up. 4) in a bowl, combine the eggs, vanilla, milk, and half tspn cinnamon. 4) dip each roll up into the egg mixture, and fry in a buttered pan until all sides are golden brown !

Enjoy 💃🏻

I had come across this recipe for cinnamon roll French toast. It looked alarmingly simple but so tasty. I had to try it out. And guess what ! It was an instant hit in my friends circles. Even with the fussy kids which was definitely a miracle 🤷🏻‍♀️.

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Its always a pleasure hosting your events.. Chama high tea

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Happy Mother's Day!! Tukule tushibe mutton curry with some boiled rice yummy

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Always a pleasure.. Only at Zaidi's kitchen

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Apple-Oatmeal Cinnamon Breakfast Cookies......

INGREDIENTS 1 cup all-purpose flour 1 teaspoon ground cinnamon... ¼ teaspoon ground nutmeg ½ teaspoon baking soda ¼ teaspoon salt ½ cup unsalted butter, softened ½ cup light brown sugar ¼ cup granulated sugar (I use swerve, it is stevia based without the aftertaste) 1 large egg 1 teaspoon vanilla extract 1 and ¾ cup old-fashioned rolled oats 1 medium apple (peeled, cored, and chopped into small pieces)

Instructions

In a large bowl, mix together the flour, cinnamon, nutmeg, baking soda, and salt.

Set aside.

Using a handheld mixer or stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar until smooth.

Add in the egg and vanilla, making sure to mix well after each ingredient.

Slowly add the dry ingredients to the wet ingredients and mix until just combined.

Mix in the oats, then the chopped apple until fully combined.

Cover and refrigerate the dough for at least 30 minutes.

Preheat oven to 350 degrees.

Line baking sheets with parchment paper or a silipat mat.

Remove the dough from the refrigerator and scoop two tablespoon sized pieces of dough onto the prepared baking sheets.

Baked at 350 for 12-14 minutes.

Remove from the oven and allow to cool on the baking sheet for about 5 minutes, then transfer the cookies to a wire rack to finish cooling.

NOTES Store cookies in an airtight container on the counter for up to three days.

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The one thin I like about chicken is the many ways you can play around with it... Today we. Tried this

Grilled Chicken Wings with a Coconut Milk and Peanut Butter Sauce

Ingredients

3 lbs. of chicken wings 1 Tablespoon canola oil ¾ cup coconut milk ¾ cup peanut butter 3 Tablespoon soy sauce 2 Tablespoons fish sauce 3 Tablespoons lime juice Lime wedges for serving

Directions

Combine the canola oil, coconut milk, peanut butter, soy sauce, fish sauce and lime juice in a large bowl and whisk until smooth. Divide the sauce in fourths, reserving ¾ for basting and serving.

Cut the chicken wings into 3 sections. Reserve the wing tips for stock. Toss the chicken wings with ¼ of the sauce and marinate for 30 minutes or more.

While the chicken wings are marinating, heat a charcoal or gas grill to moderately hot. Place the rack 4 to 6 inches from the heat. Leave one side of the grill cool for indirect cooking.

Add the chicken wings to the cool side of the grill. Cover the grill and cook until most of the fat has been rendered and the wings have cooked through, about 15 to 20 minutes, turning only once or twice.

When the chicken wings have cooked, add them to the bowl with the sauce and toss to coat and then put the wings on the hot part of the grill and cook, uncovered, until the wings have browned on both sides, turning as necessary. Remove the chicken wings from the heat and serve with the remaining sauce and lime wedges.

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Crab stuffed chicken breasts (1st time trying the recipe - I didn’t use those damn corn flake crumbs)...Let’s eat healthy

12 chicken breast halves, skinned and deboned ½ cup finely chopped onion ½ cup finely chopped celery... ¼ cup finely chopped green pepper ¼ cup butter, melted ½ pound lump crab meat 2 cups seasoned stuffing mix 1 egg, beaten ¼ teaspoon pepper ¼ teaspoon garlic salt ¼ teaspoon garden seasoning ¾ cup butter, melted and divided 2 cups corn flakes crumbs

Place chicken breast on waxed paper. Flatten to ¼ inch thickness using a meat mallet or rolling pin. I was able to find thin sliced breast fillets at HEB that were about ¼ inch thick.

Sauté onion, celery and green pepper in ¼ cup butter in a large skillet. Remove from heat. Add crabmeat, stuffing mix, egg, seasonings and ¼ cup butter; mix well.

Spread about ¼ cup crabmeat mixture on each chicken breast, roll up jellyroll fashion, pressing edges to seal. Cover and refrigerate 30 minutes.

Dip each chicken roll in reaming 1/2 cup melted butter and dredge in corn flakes crumbs.

Place seam side down in a greased 13x9x2 baking dish. Cover and bake at 350 for 45 minutes. Uncover and bake an additional 10 minutes or until golden brown.

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Braised Zaidi's Style Pork Ribs with Chipotle Sauce

Ingredients

3 kg bone-in or 2½ kg. boneless pork ribs... 2 teaspoons kosher salt 1 Tablespoon ground cumin 1 Tablespoon ground coriander 2 teaspoons dried ground chipotle pepper 1 teaspoon fresh ground black pepper 1 teaspoon cayenne pepper ½ teaspoon cinnamon 2 Tablespoons vegetable oil 2 halved and thin sliced red onions 2 Tablespoons minced garlic ¾ cup orange juice ¼ cup fresh lime juice ¼ cup to 1 cup beer of your choice Garnish: ½ cup rough chopped cilantro Garnish: ½ cup pomegranate seeds

Directions

Rinse and pat dry the ribs well. Sprinkle them all over with kosher salt and allow them to sit in the refrigerator, for 1 to 2½ hours. Move the oven rack to the middle position and heat the oven to 250 degrees.

Combine in a small bowl, the cumin, coriander, chipotle pepper, fresh ground black pepper, cayenne pepper and cinnamon and then mix well. Dry the ribs well again and rub this mixture onto one side of the and the edges, pressing to make sure the rub adheres. Heat the oil over medium-high heat in a Dutch oven or other large, heavy pot until shimmering. In 2 batches, place the ribs in the pot, with the spice-rubbed side up, and brown the opposite side well, about 5 to 8 minutes. Remove to a platter as browned.

Add the onions and cook until they just start to brown, about 10 minutes, stirring frequently. Add the garlic and cook for 1 minute more, stirring constantly.

Return the ribs to the pot and add the orange juice, lime juice and enough beer so that the liquid comes halfway up the sides of the ribs. Bring to a simmer and then cover. Put the ribs in the oven and cook until the ribs are very tender, about 1 hour and 15 minutes. Remove the ribs from the pan, cover loosely with foil and set aside. Continue to reduce the liquid if it is too thin and then adjust seasoning.

Top each rib with a several tablespoons of the sauce. Garnish with cilantro and pomegranate seeds. Serve immediately.

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Shrimp in a Tomato Sauce with Cheese Grits

Ingredients

For the Grits

3½ cups water ¾ cup grits ¼ teaspoon salt 6 ounces Cheddar cheese, grated 3 tablespoons butter

For the Shrimp in Tomato Sauce

4 Tablespoons butter ¾ cup chopped onion ½ cup chopped green bell pepper 2 minced gloves 1 cup diced tomatoes with juice ½ teaspoon dried thyme 1 tablespoon flour 1 lb. peeled large raw shrimp (Reserve the shells for shrimp stock) ½ to 1 cup shrimp stock (See recipe) 1 tablespoon tomato paste ⅓ cup heavy cream 2 teaspoons Worcestershire sauce 2 dashes Tabasco sauce Kosher salt to taste 2 Tablespoons chopped fresh parsley

For the Shrimp Stock

Shrimp shells 2 cups water

Directions

For the Grits: Bring the water to a boil and stir in the grits. Reduce heat to low, cover and cook for 15 to 20 minutes, until the grits are tender and the liquid has been absorbed. Remove the frits from the heat and then add the salt, cheese and butter and stir until melted. Keep warm.

For the Shrimp in Tomato Sauce: Melt the butter in a large skillet over medium heat and sauté the onions, pepper and garlic until softened, about 3 minutes. Add the tomatoes and juice and thyme and then bring to a simmer. Cook for 2 or 3 minutes. Sprinkle the ingredients with flour and stir well. Add the shrimp and stir constantly until they begin to turn pink, about 2 minutes. Add ½ cup of shrimp stock and cook for 2 to 3 minutes more.

Add the tomato paste and stir until blended. Add the heavy cream, Worcestershire sauce, Tabasco sauce and more shrimp stock if needed that generously coats the shrimp. Heat thoroughly, being careful not to let it come to a boil. Add salt, if necessary. Place a portion of grits in the center of each plate and spoon the shrimp over or around it. Sprinkle with parsley.

For the Shrimp Stock: Combine shrimp shells and 2 cups water. Bring to a boil and cook until the liquid has reduced by half and then strain.

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Let's cook

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Shrimp ,chicken breast and fruits was my assignment for today I know they loved it

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From our kitchen to your table

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Let's have dinner

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And we still at it