Eman_inthekitchen

Eman_inthekitchen Contact creator | recipe developer |easy delicious recipes | Easy Bake Battle Contestant | kurdish

Cejna We Pîroz! ✨ Eid Mubarak to you and your families wishing you a beautiful day filled with happiness, good health, d...
05/28/2026

Cejna We Pîroz! ✨ Eid Mubarak to you and your families wishing you a beautiful day filled with happiness, good health, delicious food, and so many blessings. 🌙💛

05/19/2026

Gochujang Ranch Crispy Chicken Rice Bowl

Crispy golden chicken tossed over warm rice with the most flavorful creamy gochujang ranch sauce. It’s spicy, tangy, crunchy, and seriously so satisfying. Perfect for lunch, dinner, or when you’re craving a takeout-style bowl at home.

—Chicken Buttermilk Marinade—
4 chicken breasts cut into strips (tender size)
3 and 1/2 cups buttermilk
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1/4 teaspoon turmeric
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper

—Flour Mixture For The Chicken—
3 cups flour
1 cup cornstarch
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon salt
1/4 teaspoon turmeric
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper

—Gochujang Ranch—
1/2 cup buttermilk
1 cup mayonnaise
1/2 cup plain yogurt or sour cream
2 tablespoons gochujang
1 packet ranch seasoning

—Yellow Rice—
Full recipe in my cookbook, the link is in my bio

—Instructions—

1. Cut the chicken breasts into tender-sized strips.
2. In a large bowl, mix the buttermilk with paprika, garlic powder, onion powder, turmeric, cayenne pepper, and black pepper.
3. Add the chicken strips into the buttermilk marinade, mix well, cover, and let them marinate for at least 1 hour or overnight for best flavor.
4. In a separate bowl, mix together the flour, cornstarch, paprika, garlic powder, onion powder, salt, turmeric, cayenne pepper, and black pepper.
5. Remove each chicken strip from the marinade and coat it really well in the flour mixture. Press the flour into the chicken so it gets extra crispy.
6. Heat oil to 350°F, then fry the chicken in batches until golden brown, crispy, and fully cooked through for about 8-10 minutes.
7. Place the fried chicken on a wire rack or paper towel-lined tray to drain.
8. In a bowl, mix together the buttermilk, mayonnaise, plain yogurt or sour cream, gochujang, and ranch seasoning until smooth and creamy.
9. Add warm yellow rice to a bowl.
10. Top with the crispy chicken and drizzle generously with the gochujang ranch.
11. Serve right away and enjoy!

05/05/2026

Chicken Salad Wrap

This Chicken Salad Wrap is fresh, crunchy, creamy, and packed with flavor. It’s one of those easy lunches you can throw together in minutes using rotisserie chicken, and it’s perfect for meal prep, quick lunches, or light dinners.

—Ingredients—

4 to 5 cups rotisserie chicken, cut into small bite-sized pieces
1 red bell pepper, diced small
3 stalks celery, diced small
1 small red onion, diced small
1/3 cup fresh parsley, chopped
1 cup mayonnaise
2 tablespoons spicy brown mustard
2 tablespoons sweet relish
1/4 teaspoon salt
1/4 teaspoon black pepper
Large flour tortillas
Arugula

—Instructions—

1. Prepare the chicken by cutting or shredding the rotisserie chicken into small bite-size pieces and place it into a large bowl.
2. Add the diced red bell pepper, celery, red onion, chopped parsley, mayonnaise, spicy brown mustard, relish, salt, and pepper to the bowl with the chicken.
3. Mix everything together until well combined and creamy.
4. Lay the flour tortillas flat and add a layer of fresh arugula down the center.
5. Spoon a generous amount of the chicken salad mixture over the arugula.
6. Fold in the sides of the tortilla, then tightly roll into a wrap. Slice in half and enjoy!

04/30/2026

Juicy BBQ glazed chicken thighs roasted until perfectly sticky and caramelized, served with crispy potato wedges and tender asparagus. This is one of those easy dinners that feels comforting, satisfying, and packed with flavor without making a huge mess in the kitchen. The potatoes get perfectly golden, the asparagus roasts up beautifully, and the sweet smoky barbecue sauce takes the chicken to another level. Perfect for busy weeknights when you want something easy but still homemade and delicious. 🤍

—Potato Ingredients—
5 russet potatoes, cut into wedges
1/4 cup olive oil
2 teaspoons paprika
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1/4 teaspoon cayenne pepper

—Chicken Ingredients—
9 bone-in, skinless chicken thighs
3 tablespoons olive oil
1 teaspoon salt
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon black pepper
1 and 1/2 cups honey barbecue sauce

—Asparagus Ingredients—
1 pound asparagus, trimmed, washed, and patted dry
2 tablespoons olive oil
A sprinkle of salt
A sprinkle of black pepper

04/24/2026

The Perfect Summer Tortellini Salad with Balsamic Vinaigrette

This tortellini salad is everything you want in a summer dish—fresh, vibrant, and packed with flavor. Tender cheese-filled tortellini are tossed with crisp veggies and coated in a rich, tangy balsamic vinaigrette that ties it all together. It’s light but satisfying, making it perfect for BBQs, picnics, or an easy weeknight side. The best part? It comes together in no time and tastes even better as it sits, soaking up all that delicious flavor.

—Ingredients—

4 cups tortellini (about 16 oz)
1 lb asparagus, trimmed and cut into bite-sized pieces
8 oz cherry tomatoes (about 1½ cups), halved
½ red onion, thinly sliced

—Balsamic Vinaigrette—

¼ cup extra virgin olive oil
3 tablespoons balsamic vinegar
1 garlic clove, minced
Juice of 1 lemon
1 teaspoon salt (or to taste)
½ teaspoon black pepper

—Instructions—

1. Prep the veggies— Trim and cut the asparagus into bite-sized pieces, thinly slice the red onion, and cut the cherry tomatoes in half.
2. Make the vinaigrette & marinate— In a large bowl, whisk together the olive oil, balsamic vinegar, garlic, lemon juice, salt, and black pepper. Add in the cherry tomatoes and sliced red onion, toss, and let them marinate for about 5 minutes.
3. Cook the tortellini & asparagus— Bring a large pot of salted water to a boil. Cook the tortellini according to package instructions. During the last minute of cooking, add in the asparagus and let it cook together.
4. Drain & cool— Drain everything and rinse under cold water to stop the cooking and keep the asparagus bright and crisp. Let it drain well.
5. Assemble the salad— Add the cooled tortellini and asparagus directly into the bowl with the marinated tomatoes and onions.
6. Toss & serve— Toss everything together until well coated. Taste and adjust seasoning if needed. Serve right away or chill for a bit, this one gets even better as it sits!

04/10/2026

Teriyaki Chicken Rice Bowl

Sometimes the easiest meals are the ones you crave the most. This Teriyaki Chicken Rice Bowl is quick, packed with flavor, and perfect for busy nights. I used ground chicken to make it extra fast, then coated it in a sweet and savory teriyaki sauce and served it over warm rice. Simple ingredients, big flavor, and ready in no time. For the veggies, I sautéed some baby broccoli in garlic and oil, then added a splash of water to help it steam until tender. Use whatever veggies you like!

—Chicken Ingredients—
2 tablespoons dark soy sauce
1/4 cup regular soy sauce
1/3 cup water
1 tablespoon rice vinegar
3 tablespoons brown sugar
1/2 teaspoon ginger powder (or fresh ginger)
1 teaspoon cornstarch
3 tablespoons oil
1 pound ground chicken
3 cloves garlic, minced
1 medium onion, diced small
1 red bell pepper, diced small
1/4 teaspoon chicken bouillon powder
1/4 teaspoon chili flakes

—Rice Ingredients—
3 cups jasmine rice (washed and drained)
3 tablespoons oil
1 tablespoon salt
4.5 cups hot water

—Baby Broccoli Ingredients—
12oz baby broccoli, trimmed and washed
2 tablespoons oil
3 cloves garlic, minced
1/4 teaspoon chili flakes
Dash of salt and pepper
2 tablespoons water

04/01/2026

Make my favorite snack with me!

Fun fact- I actually made this snack on the set of Easy-Bake Battle on and everyone loved it. The judges and even the crew backstage kept talking about it!

Today I’m using Trader Joe’s Spicy Cheese Crunchies, but normally I make this with Cheetos which I prefer.

Start by adding your spicy chips to a bowl,
Add diced avocado, then squeeze fresh lime juice or lemon juice if that’s what you have.
Give everything a gentle mix so the creamy avocado coats the spicy crunchies. It’s spicy, creamy, tangy, and crunchy all in one bite.

03/31/2026

Scallion Pancake Crab Rangoon Burrito

Crab Rangoon filling wrapped in a scallion pancake, folded like a burrito, then deep fried until golden and crispy. Dip it in sweet chili sauce and tell me this isn’t perfection.

IB:

—Ingredients—

2 blocks cream cheese (8 oz each), softened
16 oz imitation crab, chopped or shredded
5 green onions, finely sliced
1 tablespoon garlic powder
1 teaspoon white pepper
1 teaspoon sesame oil
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
2 packets Trader Joe’s green onion pancakes
Sweet chili sauce, for dipping

1. In a large bowl, mix together the softened cream cheese, imitation crab, green onions, garlic powder, white pepper, sesame oil, Worcestershire sauce, and soy sauce until well combined.
2. Place a generous amount of the crab rangoon filling in the center of each scallion pancake.
3. Fold the sides in and roll it tightly like a burrito.
4. Deep fry the burrito in hot oil (350°F) until golden brown and crispy on the outside.
5. Remove and place on a wire rack to drain any excess oil.
6. Slice in half and serve warm with sweet chili sauce for dipping.

03/18/2026

Birinc Maash Mung Bean Rice Pilaf

Fluffy rice, tender mung beans, and rich flavor—Birinc Maash done right ✨

Have you tried Birinc Maash yet? This mung bean rice pilaf is a MUST.

—Ingredients—
1 cup maash (mung beans)
4 cups water (for boiling the Maash)
2 cups basmati rice, washed and soaked
2 medium onions, diced
2 cloves garlic, minced
1/2 cup oil (any kind)
1 tablespoon chicken bouillon powder
1/2 teaspoon cumin
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon turmeric
3 and 1/2 cups hot water

1. Add the maash (mung beans) to a pot with 4 cups of water. Bring to a boil and cook until tender, about 25 minutes, or until the water has mostly evaporated. Set aside.
2. Wash the rice until the water runs clear, then soak it in water for 25–30 minutes. Drain before using.
3. In a large pot, heat the oil over medium heat. Add the diced onions and cook until golden and caramelized. Remove a little more than half of the onions and set aside for topping.
4. Stir in the garlic and cook for about 30 seconds, until fragrant.
5. Add the soaked and drained rice, followed by the cooked maash. Season with chicken bouillon, cumin, salt, black pepper, and turmeric.
6. Gently mix everything together, then pour in 3 and 1/2 cups of hot water. Bring to a boil.
7. Once the water has reduced, lower the heat to low, cover, and cook for 20–25 minutes, until the rice is tender and fluffy.
8. Turn off the heat and let it rest for 5–10 minutes. Fluff the rice gently.
9. Plate and top with the reserved caramelized onions. Serve and enjoy!

03/17/2026

Easy Crispy Beef Borek

Crispy, flaky, and packed with flavor Beef borek made EASY at home! You NEED to try this.

—Meat Filling—
1 and ½ lbs ground beef
2 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
1 teaspoon chicken bouillon powder
1 teaspoon salt
2 teaspoons paprika
1 teaspoon black pepper
½ teaspoon chili flakes
¼ cup fresh parsley, chopped

—Egg & milk mixture—
3 eggs
1 cup neutral oil
1 cup milk
1 heaping tablespoon plain yogurt
¼ teaspoon salt
¼ teaspoon black pepper

—For the Layers—
6 yufka sheets (or 1 package phyllo dough)
2 tablespoons oil (for greasing the baking dish)
Sesame seeds (black & white), for topping

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Naugatuck, CT

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Sunday 9am - 5pm

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