Baklava

A flaky, crispy, nut filled Middle Eastern multi layered pastry.

 

To make this, you will need phyllo dough, butter, chopped nuts (I used almonds),cinnamon, honey, sugar, water and vanilla extract

Start with mixing 1/2 tsp cinnamon and 2 cups chopped nuts and keep it aside.

Next we will make the syrup which needs to cool as the baklava bakes.
In a sauce pan bring 1/2 cup water to boil.
To this add 1/2 cup sugar.
Boil sugar and water until sugar is melted.

To this add 1/4 cup honey.

and 1/2 tsp vanilla extract.
Reduce the heat and let it boil for few more minutes.
Remove from the heat and let it cool while we make baklava.

Melt 1/2 cup butter

Thaw the phyllo dough in the fridge 24 hours before you make baklava.
This phyllo package has two rolls.I am using only one roll.
Now keep everything ready and work fast as the phyllo sheets dries very quickly.

Unwrap the phyllo and lay the sheets flat.Trim the phyllo dough to fit into the baking pan. Here I am using an 8x8 pan.

Cover the phyllo sheets with a plastic wrap and then with a damp towel to keep from drying out.

Butter the pan

Lay 4  phyllo sheets into the baking pan brushing each sheet with butter before adding the next.

Brush the top sheet with butter. Keep remaining phyllo covered with a damp towel at all times.

Then sprinkle a layer of nuts over the phyllo sheet

Add another 2 sheets of phyllo buttering each sheet

Sprinkle nuts. Repeat this four times.

Finish off with 6 sheets of phyllo and brush the very top with butter.

Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan.

Bake for about 45-50 minutes at 350 degrees F until baklava is golden and crisp.

Remove from oven and immediately spoon the cooled syrup evenly over the hot baklava (you’ll hear it sizzle). This will ensure that it stays crisp rather than soggy.

Let it cool uncovered at room temperature for several hours. Serve in cupcake liners.

Adapted from allrecipes.com
Servings : 12

Ingredients

• Cinnamon - 1/2 tsp
• Chopped nuts (Walnuts or Almonds) - 2 Cups
• Water - 1/2 Cup
• Sugar - 1/2 Cup
• Honey - 1/4 Cup
• Vanilla Extract - 1/2 tsp
• Phyllo Dough - 8 oz
• Butter - 1/2 Cup

Directions:

• Chop nuts and toss with cinnamon.
• Boil sugar and water until sugar is melted.
• Add vanilla and honey.
• Simmer for about 10 minutes.
• Remove from the heat and let it cool while we make baklava.
• Unroll phyllo dough.Take one roll and trim to fit pan.
• Cover phyllo with a dampened cloth to keep from drying out as you work.
• Place four sheets of dough in pan, butter thoroughly.
• Sprinkle 2 - 3 tablespoons of nut mixture on top.
• Top with two sheets of dough, butter, nuts, layering as you go.
• The top layer should be about 6 - 8 sheets deep.
• Using a sharp knife cut into square shapes all the way to the bottom of the pan.
• Bake for about 45-50 minutes at 350 degrees F until baklava is golden and crisp.
• Remove from oven and immediately spoon the cooled syrup evenly over the hot baklava.
• Let it cool uncovered at room temperature for several hours. Serve in cupcake liners.

 

Baked Buffalo Chicken Wings

These chicken wings are baked in the oven but are just as crispy as fried chicken wings.

To make this you will need, all purpose flour, baking powder, garlic or garlic powder, salt, hot sauce, butter and chicken wings.

 Cut the wing at each joint and discard the tip.

Wash the chicken pieces.Lay the wings out on a cooling rack set in a half sheet pan lined with aluminum foil. Use a paper towel to dry the wings.

Next mix 3/4 cup all purpose flour

 

1/2 tsp baking powder

 

1/2 tsp salt

 

1/2 tsp garlic paste

 

 Mix it together in a bowl.

 

Add the chicken wings and toss until well coated with the flour mixture.

Pre heat the oven to 400 degree F and bake it for 40 minutes until it's crispy on the outside.

Turn the chicken pieces over  halfway, so they cook evenly.

 

While the chicken is roasting melt 1 Tbsp butter in a bowl large enough to hold all of the chicken . Pour 1/2 cup hot sauce and stir to combine. 

 Remove the wings from the oven and toss with the sauce.

Serve the wings with celery sticks and blue-cheese dressing alongside. Enjoy hot.

Ingredients:

• Chicken wings - 3 lb
• All purpose flour - 3/4 cup
• Baking powder - 1/2 tsp
• Garlic paste - 1/2 tsp
• Salt - 1/2 tsp
• Hot Sauce - 1/2 cup
• Butter - 1 Tbsp

Directions:

• Stir the flour, baking powder, garlic powder, salt together in a large mixing bowl.
• Pat wings dry with paper towels.
• Toss wings and make sure that they are evenly coated.
• Preheat oven to 400 degrees F.
• Arrange wings in single layer on rack.
• Roast wings for about 40 minutes or until golden on both sides, flipping halfway through.
• Meanwhile, whisk hot sauce and butter in a large bowl.
• Add wings to sauce and toss to coat.
• Serve them up with blue cheese dressing and celery sticks. Enjoy!

 

Cajun Chicken Pasta

A creamy pasta dish with cajun seasoning.

 

Ingredients you will need: Boneless skinless chicken thighs, cajun spice, salt, pepper, red pepper, yellow pepper, onion, garlic, red chili flakes, butter, tomato, all purpose flour, milk, oil and linguine or fettuccine pasta.

Cut 1lb chicken into thin strips.

Sprinkle with 11/2 tsp cajun spice

1/4 tsp salt and

1/4 tsp pepper powder.

Toss it all together and let it rest for sometime.

Meanwhile slice 1 red pepper and 1 yellow pepper.

Then slice half an onion and dice 2 tomatoes.

And chop 2 garlic.

Heat some olive oil and butter in a large skillet and add the chicken strips.

Sauté it until it's nice and brown on the outside. Then transfer the chicken to a bowl.

Now reduce the heat to a medium and add the minced garlic. Sauté it quickly and  

then add the peppers, onion and tomatoes.

And season it with 1/2 tsp salt

and 1/2 tsp red pepper flakes. Cook it for couple of minutes.

transfer it to a bowl.

Add 1Tbsp butter to the same pan.

When the butter melts, add 1 Tbsp of all purpose flour.Cook it until golden brown.

 To this add, 1/2 Cup milk. You can use heavy cream instead for extra flavor.

Cook it for few minutes until the sauce thickens.

Meanwhile boil water with salt to cook the pasta.

Cook 4 oz pasta according to the package instructions.

Once the sauce is thickened, add the saute`d peppers

the chicken and stir it around.

When the pasta is cooked, drain it

and add it to the sauce

and toss it all together.

Serve warm . Enjoy!

 

RECIPE

 

Ingredients & Directions:

 

• Boneless skinless chicken thighs - 2 (1lb)
• Cajun spice - 1 1/2 tsp.
• Salt - 1/4 tsp.
• Pepper  powder - 1/4 tsp.

Cut the chicken into thin strips.

Marinate it with Cajun seasoning, salt and pepper and keep it aside for 1/2 hr.

Then sauté it in 1tsp of butter till it is cooked and transfer to a bowl.

• Red pepper - 1 medium
• Yellow pepper - 1 medium
• Onion - 1/2
• Garlic - 2
• Tomato - 2
• Chili flakes - 1/2 tsp.
• Salt - 1/2 tsp.

Slice red pepper, yellow pepper and onion.

Chop tomatoes and garlic.

Sauté everything in butter for few minutes.

Then add salt and red pepper flakes

And transfer it to a bowl.

• Butter - 1 Tbsp.
• Flour - 1 Tbsp.
• Milk or heavy cream - 1/2 cup
• Pepper - 1/4 tsp.

Melt the butter in the same pan.

Then add flour and sauté it till it turns brown.

Add milk and cook it till the sauce is thickened.

• Pasta - Linguine or fettuccine. - 4 oz.
• Salt - 1 tsp.
• Water to cook pasta.

Cook the pasta according to the package instructions.

When the cream sauce is thickened, add the sautéed vegetables, chicken and cooked pasta into it and toss it all together.

Serve warm.