https://www.facebook.com/395169937013540/

Cooking with Burak, San Diego, CA (2026)

01/03/2025

Best Ever Spaghetti and Mozzarella Meatballs

Ingredients:

1/2 pound ground beef
1/2 pound ground pork
1/2 cup Italian-style bread crumbs
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
2 cloves garlic, minced
1 egg, beaten
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon crushed red pepper flakes
4 ounces mozzarella cheese, cut into small cubes
2 tablespoons olive oil
1 jar (24 ounces) marinara sauce
8 ounces spaghetti
Fresh basil for garnish (optional)
Directions:

In a large mixing bowl, combine ground beef, ground pork, bread crumbs, Parmesan cheese, parsley, garlic, beaten egg, salt, black pepper, and red pepper flakes. Mix well until fully combined.
Take about 2 tablespoons of the meat mixture at a time, flatten it, and place a cube of mozzarella cheese in the center. Form the meat around the cheese to make a ball, ensuring the cheese is completely covered. Repeat with the remaining meat mixture.
Heat the olive oil in a large skillet over medium heat. Add the meatballs and cook, turning occasionally, for about 6-8 minutes, or until browned on all sides.
Pour the marinara sauce into the skillet with the meatballs, bring to a simmer, and cover. Cook for an additional 20-25 minutes, or until the meatballs are fully cooked through.
While the meatballs are cooking, prepare the spaghetti according to the package directions. Drain and set aside.
Serve the meatballs and sauce over the cooked spaghetti. Garnish with fresh basil if desired.
Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes

Kcal: 480 kcal | Servings: 4 servings

01/03/2025

Garlic Cheddar Chicken

Ingredients:

4 skinless, boneless chicken breast halves
1/2 cup melted butter
1 clove garlic, minced
1 cup dry bread crumbs
1/2 cup grated Parmesan cheese
1 1/2 cups shredded sharp Cheddar cheese
1/4 teaspoon dried parsley
1/4 teaspoon dried oregano
1/4 teaspoon ground black pepper
1/8 teaspoon salt
Directions:

Preheat oven to 350°F (175°C). Lightly grease a baking dish.
In a small bowl, combine melted butter and minced garlic. In another bowl, mix together bread crumbs, Parmesan cheese, Cheddar cheese, parsley, oregano, black pepper, and salt.
Dip each chicken breast in the garlic butter mixture, then press into the bread crumb and cheese mixture until well coated.
Place the coated chicken breasts in the prepared baking dish.
Bake for 30-35 minutes in the preheated oven, or until the chicken is no longer pink and the coating is golden and crispy.
Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes

Kcal: 420 kcal | Servings: 4 servings

Tags:

12/31/2024

Shrimp Scampi with Pasta

Ingredients:

8 ounces linguine or spaghetti
2 tablespoons butter
2 tablespoons olive oil
4 cloves garlic, minced
1 pound large shrimp, peeled and deveined
1/4 teaspoon red pepper flakes (optional)
1/4 cup white wine (optional)
1 tablespoon fresh lemon juice
Salt and pepper to taste
1/4 cup fresh parsley, chopped
Grated Parmesan cheese (optional, for serving)
Directions:

Cook the pasta in a large pot of salted boiling water according to package directions. Drain and set aside.
In a large skillet, heat the butter and olive oil over medium heat. Add the minced garlic and red pepper flakes, cooking until fragrant, about 1-2 minutes.
Add the shrimp to the skillet and cook for 2-3 minutes, or until the shrimp are pink and opaque. Stir in the white wine and lemon juice, and cook for another 1-2 minutes. Season with salt and pepper to taste.
Toss the cooked pasta with the shrimp mixture and garnish with fresh parsley.
Serve with grated Parmesan cheese, if desired.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 450 kcal | Servings: 4 servings

12/30/2024

American Buttermilk Fried Chicken

Ingredients:

4-6 chicken pieces (thighs, drumsticks, or breasts)
2 cups buttermilk
Salt and pepper, to taste
2 cups all-purpose flour
1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cayenne pepper (optional, for spice)
Vegetable oil, for frying
Directions:

In a large bowl, season the chicken pieces with salt and pepper. Pour the buttermilk over the chicken, making sure it’s fully coated. Cover and refrigerate for at least 2 hours or overnight for best results.
In another bowl, combine flour, paprika, garlic powder, onion powder, and cayenne pepper. Mix well.
Heat a large skillet or deep fryer with vegetable oil to 350°F (175°C).
Remove the chicken from the buttermilk and shake off any excess. Dredge each piece in the seasoned flour mixture, pressing to coat well.
Carefully place the chicken pieces in the hot oil, frying in batches if necessary to avoid overcrowding. Fry for 10-15 minutes per side, or until golden brown and crispy and the internal temperature reaches 165°F (74°C).
Transfer the fried chicken to a wire rack to drain and keep crispy. Serve hot.
Prep Time: 10 minutes | Marinating Time: 2 hours | Cooking Time: 30 minutes | Total Time: 2 hours 40 minutes

Kcal: 600 kcal | Servings: 4 servings

12/29/2024

Chicken Jalfrezi

Ingredients:

2 tablespoons vegetable oil
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1 onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
2 cloves garlic, minced
1 tablespoon grated fresh ginger
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1/2 teaspoon garam masala
1 (14.5 ounce) can diced tomatoes
Salt and pepper to taste
2 tablespoons chopped fresh cilantro (optional, for garnish)
Directions:

Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken pieces and cook for about 5-7 minutes, until browned and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the onion, green bell pepper, red bell pepper, garlic, and ginger. Cook for 5-6 minutes, or until the vegetables are tender.
Add the cumin, turmeric, coriander, cayenne pepper, and garam masala to the skillet. Stir well to coat the vegetables with the spices, cooking for an additional 1-2 minutes until fragrant.
Pour in the diced tomatoes with their juice, and return the cooked chicken to the skillet. Stir to combine and let simmer for 10-15 minutes, until the sauce thickens and flavors meld together.
Season with salt and pepper to taste. Garnish with fresh cilantro before serving, if desired.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 250 kcal | Servings: 4 servings

12/29/2024

Quick Tuna Casserole

Ingredients:

3 cups egg noodles
2 (5-ounce) cans tuna, drained
1 (10.75-ounce) can condensed cream of chicken soup
1 cup frozen peas
1/2 cup shredded Cheddar cheese
1/2 cup crushed potato chips
Directions:

Preheat oven to 350°F (175°C).
Cook egg noodles according to package directions. Drain and set aside.
In a large bowl, mix together tuna, cream of chicken soup, and peas. Stir in the cooked noodles until well combined.
Pour the mixture into a 9x13-inch baking dish.
Sprinkle shredded Cheddar cheese over the top, followed by the crushed potato chips.
Bake in the preheated oven for 20-25 minutes, or until bubbly and the top is golden.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes

Kcal: 310 kcal | Servings: 6 servings

12/28/2024

Easy Pepperoni Pizza Muffins

Ingredients:

3/4 cup all-purpose flour
3/4 teaspoon baking powder
1 tablespoon Italian seasoning
3/4 cup whole milk
1 egg, beaten
1 cup shredded mozzarella cheese
1 cup diced pepperoni
1/2 cup pizza sauce
Directions:

Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin or line with paper liners.
In a large bowl, whisk together the flour, baking powder, and Italian seasoning.
Stir in the milk and beaten egg until the batter is smooth.
Fold in the shredded mozzarella cheese and diced pepperoni.
Spoon the batter evenly into the prepared muffin tin.
Bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Serve warm with pizza sauce for dipping.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes

Kcal: 190 kcal | Servings: 12 muffins

12/27/2024

Mexican Shredded Chuck Roast

Ingredients:

3 pounds chuck roast
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon chili powder
1 medium onion, chopped
4 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes
1 cup beef broth
1 tablespoon apple cider vinegar
1 tablespoon Worcestershire sauce
2 teaspoons dried oregano
2 bay leaves
Directions:

Season the chuck roast with salt, black pepper, ground cumin, smoked paprika, and chili powder. Heat the olive oil in a large skillet over medium-high heat. Sear the roast on all sides until browned, about 2-3 minutes per side.
Place the seared roast into a slow cooker. Add the chopped onion, minced garlic, diced tomatoes, beef broth, apple cider vinegar, Worcestershire sauce, dried oregano, and bay leaves.
Cover and cook on Low for 8-10 hours, or until the beef is tender and shreds easily with a fork.
Remove the bay leaves, shred the beef with two forks, and stir to combine with the cooking liquid.
Serve the shredded beef in tacos, burritos, or over rice.
Prep Time: 15 minutes | Cooking Time: 8-10 hours | Total Time: 8 hours 15 minutes

Kcal: 350 kcal | Servings: 8 servings

12/27/2024

Vegan Broccoli and Cheddar Soup

Ingredients:

1 tablespoon olive oil
1 medium onion, chopped
3 cloves garlic, minced
4 cups broccoli florets
2 medium carrots, chopped
3 cups vegetable broth
1 cup unsweetened almond milk
1/2 cup raw cashews, soaked for at least 2 hours and drained
1/2 cup nutritional yeast
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon smoked paprika
1 tablespoon lemon juice
Directions:

Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes, or until translucent. Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.
Add the broccoli florets, chopped carrots, and vegetable broth. Bring to a boil, then reduce the heat and simmer for 15 minutes, or until the vegetables are tender.
In a blender, combine the almond milk, soaked cashews, nutritional yeast, salt, black pepper, smoked paprika, and lemon juice. Blend until smooth and creamy.
Add the blended mixture to the pot with the cooked vegetables. Using an immersion blender, blend until smooth, or leave some chunks for a heartier texture.
Adjust seasoning to taste and simmer for an additional 5 minutes. Serve hot, garnished with extra broccoli florets or a sprinkle of nutritional yeast, if desired.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes

Kcal: 180 kcal | Servings: 4 servings

12/26/2024

Italian Sausage Soup

Ingredients:

1 pound Italian sausage
2 cloves garlic, minced
1 onion, chopped
2 (14.5-ounce) cans beef broth
1 (14.5-ounce) can diced tomatoes
1 cup sliced carrots
1 (14.5-ounce) can great northern beans, drained
2 small zucchini, chopped
2 cups fresh spinach, packed
1/4 teaspoon ground black pepper
1/4 teaspoon crushed red pepper flakes (optional)
Salt to taste
Grated Parmesan cheese (for garnish)
Directions:

In a large pot, cook the Italian sausage over medium heat until browned. Drain excess fat and set the sausage aside.
In the same pot, sauté the garlic and onion until softened, about 3 minutes.
Add the beef broth, diced tomatoes, carrots, and beans to the pot. Bring to a boil, then reduce the heat and let simmer for 15 minutes.
Stir in the zucchini, spinach, black pepper, and red pepper flakes (if using). Simmer for an additional 10 minutes, until the zucchini is tender.
Season with salt to taste. Serve with grated Parmesan cheese on top.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes

Kcal: 290 kcal | Servings: 6 servings

12/25/2024

Acorn Squash with Maple and Brown Sugar Glaze

Ingredients:

2 acorn squash, halved and seeded
4 tablespoons butter, melted
4 tablespoons brown sugar
2 tablespoons maple syrup
Salt and pepper, to taste
Directions:

Preheat your oven to 400°F (200°C).
Place the halved and seeded acorn squash, cut side up, on a baking sheet.
Brush the inside of each squash half with melted butter.
Sprinkle each half with 1 tablespoon of brown sugar and drizzle with 1/2 tablespoon of maple syrup.
Season lightly with salt and pepper to taste.
Bake in the preheated oven for 1 hour, or until the squash is tender and easily pierced with a fork.
Serve warm as a delightful, sweet, and savory side dish.
Prep Time: 10 minutes | Cooking Time: 1 hour | Total Time: 1 hour 10 minutes

Kcal: 225 kcal | Servings: 4 servings

12/25/2024

Fresh Lemon Bundt Cake

Ingredients:

2 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter, softened
2 cups white sugar
4 large eggs
2 tablespoons lemon zest
¼ cup freshly squeezed lemon juice
1 teaspoon vanilla extract
1 cup buttermilk
For the Glaze:

1 cup powdered sugar
2-3 tablespoons lemon juice (to taste)
Additional lemon zest for garnish
Directions:

Preheat oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, cream the butter and sugar until light and fluffy. Beat in eggs one at a time, mixing well after each addition.
Add lemon zest, lemon juice, and vanilla extract, mixing until combined.
Alternately add flour mixture and buttermilk to the wet ingredients, beginning and ending with flour. Mix until just combined.
Pour batter into the prepared Bundt pan and smooth the top.
Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
In a small bowl, whisk powdered sugar and lemon juice until smooth to make the glaze. Drizzle over the cooled cake and garnish with extra lemon zest if desired.
Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 1 hour 20 minutes
Kcal: 370 kcal per serving | Servings: 12

Cooking with Burak

01/03/2025

01/03/2025

12/31/2024

12/30/2024

12/29/2024

12/29/2024

12/28/2024

12/27/2024

12/27/2024

12/26/2024

12/25/2024

12/25/2024

Address

Website

Alerts

Shortcuts

Share

Category