You will probably come across many recipes for Chicken Karahi these days since over the years everyone has come out with their own adaptations. The one I am sharing with you today is one I learned from my mother’s friend. I was a teenager, and we were hanging out at her place, and my mom’s friend said she will cook up some chicken karahi for lunch. I went in to help her and while she making it, she shared some of her tips and tricks. They have stuck with me all these years.
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When I think of chicken wings I think of hot and spicy drenched in some ifery buffalo sauce. Add a side of ranch and that is my ideal way to have them.
However recently I have been experimenting with some different flavors and came across a recipe that makes sweet, sticky and tangy chicken wings. I’ve modified it slightly to suit our taste palette. They are perfect to have for a summer barbeque alongside some grilled pineapples
Best served warm, these chocolate caramel cookie bars are the perfect combination of chocolate and caramel. I use a little cheat with the caramel inside by layering Rolo candies that are chocolate covered caramel pieces of heaven!!
I find cookie bars so much easier than actual cookies, because they bake all in one pan!
We all need easy simple dinners, that can be put together quickly. If they can come together in one pan, that’s even better! This recipe for a quick weeknight dinner, can be done with or without marinating the chicken. It is very versatile. You can add any veggies you have on hand, and pop it into the oven.
This chicken is infused with the perfect combination of lemon and garlic. There is a touch of sweetness with honey, and herbs to balance the flavors.
This recipe was inspired by Tin Eats.
A black forest cake is traditionally made a different way. It uses only eggs and no baking powder to make the cake rise. It also is infused with liquor. Here I have made a different version for you all. I’ve taken my favorite moist chocolate cake and layered it with fresh whipped cream and cherries.
This colorful and vibrant salad that packs a crunch is perfect for the summer months. It comes together quickly and is literally one of those ‘chop and drop’ salads. Typically the salad dressing that goes with it is a lemon mustard vinaigrette, but in this recipe I use a pomegranate molasses that is slightly more tart and takes it to another level!
We are fortunate enough to live in a great friendly neighborhood! This means that we are often the recipients of some delicious baked goodies – courtesy of some gracious neighbors. (Thanks Sabika!)
One such day, I received a slice of a extremely lush chocolate cheesecake. It was rich, decedent, and in essence a chocolate lovers dream!
I’ll share the recipe with you below and some pictures I took along the way. I’ll also add some tips that I use, to ensure the cheesecake doesn’t sink or have cracks. Don’t panic if you do, because the final step is covering the cake with a rich chocolate ganache!
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an introverted blogger 