Main Dish Articles

Cheddar Bay Crab Cakes with Lemon Butter Drizzle

Cheddar Bay Crab Cakes with Lemon Butter Drizzle

Ingredients:

1 lb halal crab meat (fresh or canned, drained)

1 cup shredded cheddar cheese

1 cup halal-friendly breadcrumbs

2 tbsp chopped fresh parsley

2 garlic cloves, minced

1/4 cup finely chopped green onions

Zest of 1 lemon

2 large eggs

1/2 tsp sea salt

1/4 tsp smoked paprika

2 tbsp olive oil (for pan frying) For the Lemon Butter Drizzle:

Juice of 1 lemon

3 tbsp unsalted butter (halal-certified)

1 garlic clove, finely grated

1 tsp chopped fresh dill (optional)

Directions:

In a large bowl, combine the crab meat, cheddar cheese, breadcrumbs, parsley, garlic, green onions, lemon zest, eggs, salt, and paprika. Mix gently until well combined.

Form the mixture into 8–10 evenly sized patties, pressing lightly to shape without packing too tight.

Heat olive oil in a non-stick skillet over medium heat. Add the crab cakes in batches and cook for 3–4 minutes per side until golden brown and heated through.

While the cakes are cooking, melt butter in a small saucepan over low heat. Add garlic and sauté until fragrant (about 30 seconds), then whisk in the lemon juice and dill.

Drizzle warm lemon butter over crab cakes just before serving. Garnish with extra herbs and lemon wedges, if desired.

Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats

Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats

Ingredients:

4 medium zucchinis

1 tablespoon olive oil

2 garlic cloves, minced

1 small onion, finely chopped

1 ½ cups mushrooms, diced

2 cups fresh spinach, chopped

1 cup ricotta cheese

¼ cup grated parmesan cheese

½ teaspoon dried oregano

Salt and pepper, to taste

½ cup shredded mozzarella

Fresh parsley, for garnish

Optional ;Add meat of your choice

Directions:

Preheat oven to 375°F (190°C). Line a baking dish with parchment paper.

Slice zucchinis lengthwise and scoop out the center flesh with a spoon, creating "boats". Set aside.

Heat olive oil in a skillet over medium heat. Sauté garlic and onions until translucent.

Add mushrooms and cook until tender. Stir in chopped spinach and cook until wilted. Remove from heat.

In a mixing bowl, combine the spinach-mushroom mixture with ricotta, parmesan, oregano, salt, and pepper.

Spoon the filling into each zucchini boat. Top with shredded mozzarella.

Place stuffed zucchinis in the baking dish and bake for 20–25 minutes, until cheese is bubbly and golden.

Garnish with fresh parsley before serving.

Sweet & Sour Chicken

Sweet & Sour Chicken

Ingredients:

1 lb boneless, skinless chicken breast, cut into bite-sized chunks 1 tsp garlic powder 3 tbsp cornstarch

1/2 tsp salt

1/4 tsp black pepper

1/2 tsp ground ginger

1 large egg, beaten

1/4 cup cornstarch (for dredging)

1/4 cup neutral oil (like canola or sunflower) for frying

1 green bell pepper, chopped

1 red bell pepper, chopped

1 cup pineapple chunks (in juice, drained)

1/2 yellow onion, chopped

For the Sweet & Sour Sauce:

1/2 cup ketchup

1/3 cup rice vinegar (halal-certified)

1/4 cup honey

1/4 cup pineapple juice (from the canned pineapple)

2 tbsp low-sodium soy sauce

1 tbsp cornstarch + 2 tbsp water (for slurry)

Directions:

In a mixing bowl, season the chicken with garlic powder, ginger, salt, and pepper. Add the beaten egg and mix until chicken is coated.

Dredge chicken pieces in cornstarch until fully coated. Set aside.

Heat oil in a pan over medium heat. Fry chicken in batches until golden and crispy. Remove and drain on paper towels.

In a separate pan, sauté onions and bell peppers for 3 minutes. Add pineapple chunks and stir for another 2 minutes.

In a bowl, whisk together ketchup, vinegar, honey, pineapple juice, and soy sauce. Pour sauce into the pan with veggies. Bring to a simmer. Add cornstarch slurry to thicken the sauce.

Toss fried chicken into the sauce and stir until well coated. Simmer for 2 minutes and serve hot!

Smothered Chicken and Rice

Smothered Chicken and Rice

Ingredients:

4 bone-in, skin-on halal chicken thighs

1 cup long grain white rice

2 tablespoons olive oil

1 yellow onion, finely chopped

3 garlic cloves, minced

1 green bell pepper, chopped

1 teaspoon smoked paprika

1 teaspoon dried thyme

1/2 teaspoon ground black pepper

1 teaspoon salt

2 cups low-sodium chicken broth

1/2 cup coconut cream or halal heavy cream

2 tablespoons chopped fresh parsley

Directions:

Season & Brown Chicken: Rub chicken thighs with paprika, thyme, salt, and pepper. In a large skillet over medium-high heat, heat olive oil and sear chicken thighs skin-side down until golden (about 4–5 minutes per side). Remove and set aside.

Sauté Veggies: In the same skillet, sauté chopped onions, garlic, and bell pepper until softened and fragrant, about 4 minutes.

Add Rice & Broth: Stir in uncooked rice, then pour in chicken broth and bring to a simmer.

Nestle Chicken In: Return chicken thighs to the skillet, skin side up. Reduce heat to low, cover, and simmer for 25–30 minutes or until rice is tender and chicken is cooked through.

Finish & Serve: Stir in coconut cream, simmer for 3 more minutes uncovered. Sprinkle with chopped parsley and serve hot.

Delicious Pasta Recipe

Delicious Pasta Recipe

Ingredient:
2 Cups of pasta
1 Cup of onion
1 Tbs garlic chopped
1 Tbs oil
1 Tbs butter
1 Cup red meat mince ( approximately 200 gram )
1/2 Tsp salt or to taste
1/2 Tsp pepper crush
1/2 Tsp red chili powder or to taste
1/2 Tsp paprika powder
1/2 tsp oregano mix herbs
Pasta water as needed
1/2 Cup of tomato chopped
1/3 Cup tomato paste (homemade or store brought 3 tbs )
1 Tsp chicken stock powder (optional)
2 Tbs parsley or / coriander leaves
Grated cheese according to your taste

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