Nadia Aidi

Let’s make Bèarnaise from scratch per your request! Let me know if you have any others 😉. Ingredients: * 1 shallot (brunoise). * 2 small yolks or 1 large. * 1.5 tbsp red wine vinegar. * 3 tbsp white wine. * 1.5 tbsp fresh tarragon * 1.5 tbsp fresh chives (more for topping). * 8 oz unsalted melted butter. * 1 tsp dried tarragon. * 2-3 squirts tabasco. * 1/4 tsp white pepper. * Salt to taste. Directions: 1. Melt your butter, slightly brown until until nutty and golden. Set aside to cool. 2. To a skillet add your shallot, tarragon (s), chives, vinegar and wine. Turn heat on low. Let the liquid fully absorb while mixing often. Ensure you don’t burn and cool down. 3. Add the yolks to a large glass or metal bowl, add 2 tbsp butter, the prepared tarragon, white pepper and tabasco. 4. Fill a small sauce pan with 1/3 water. Bring to a simmer and lower to medium heat. 5. Add the bowl with the yolks and whisk vigorously until they become pale yellow and thick enough to coat the back of a spoon. Don’t scramble or walk away for a second! I find it takes about 30-60 sec. 6. Off the heat, drizzle the rest of the butter and emulsify. Add chives. #bearnaise #easyrecipes #heresmyfood #homecooking #makeitdelicious #cookingtips

Spicy Eggplant & Miso Tahini Sauce 👌🏻❤️ I topped it with a bunch of herbs & it was delicious… Ingredients: •2 medium eggplants (sliced into 1/2 inch thick rounds and scored). •1.5 tbsp aleppo pepper. •1.5 tsp brown sugar. •1.5 tbsp smoked paprika. •1 tsp seasoned salt (Pegs). •1/4 cup olive oil (more for topping & frying them in). •Pomegranate seeds. •Dill, chives & parsley to taste. •2 tbsp walnuts. Miso Tahini Sauce: •3 tbsp tahini (or 2 tbsp tahini & 1 tbsp peanut butter). •1 tbsp miso. •1.5 tsp rice vinegar. •1.5 tsp maple syrup. •water to get to desired consistency (2-3 tbsp). Directions: 1.- mix the aleppo pepper, paprika, brown sugar, seasoned salt & olive oil and brush it on the eggplant slices. 2.- preheat a cast iron for 5 min on medium high. Add a bit of olive oil, once it is shimmering add the eggplant and cook for 3-5 min until golden and flip, cook for 1 min, make sure they don’t burn. Might need to fry them in 2 batches. 3.- mix everything for the sauce. 4.- add the sauce on top of the eggplant, top it with herbs, pom seeds, walnuts, black pepper and more salt if needed. #eggplant #eggplantrecipes #spicyfood #appetizers #veggies #sidedishes #easyrecipes #recipeoftheday #cookingvideos

Golden Crispy Chicken & Arugula Salad…Milanese style! Ingredients: * 1-5 oz container arugula. * 1 fennel (shaved). * 2/3 cup freshly grated parmigiano reggiano + more for shaving over the salad. * 1 large lemons. * 1/3 cup olive oil. * 1 tsp honey. * 1.5 tsp dijon mustard. * salt to taste (I used my seasoned salt). * 3 large chicken breasts. * 1/3 c flour. * 1 1/4 cup panko. * 2 eggs. * 2 tbsp milk. Directions: 1. Add 1/3 cup grated parmigiano to a bowl with the zest of 1 lemon, the juice, honey, dijon, salt and olive oil. Whisk really well. Let it sit for 15-20 min. 2. Shave the fennel and squeeze a bit of lemon so it doesn’t turn. 3. Add the arugula and fennel to a bowl. Massage dressing in, as much or as little as you want. 4. Slice the chicken breasts, then pound until desired level of thickness. 5. Whisk the egg with milk and strain onto a plate. 6. Mix the panko with the remaining 1/3 c parm, add a bit of salt and pepper. 7. Add some seasoned salt or salt and pepper to the flour. 8. Coat the chicken well on both sides with the flour, dredge with the egg and coat with the panko. 9. Preheat a pan on high for 2 min. Add plenty of olive oil and lower to medium high. 10. Fry the chicken breasts on medium high until golden on both sides, about 2-3 min per side. Remove from the pan. 11. Top with the salad, more parm and black pepper. #chicken #chickenrecipes #crispychicken #salad #saladrecipes #chickendinner #heresmyfood #easyrecipes

Tortillas De Harina ❤️ I grew up in Obregon, Sonora and they are an absolute staple in Northern Mexico! Someone commented on my TT that eating them with butter is an American thing, and to that I say ‘nunca haz ido a Obregon!’ Tips: •Make the bolitas the same size so all tortillas are equal. •Measuring isn’t always a thing but I did my best, what you are looking for is texture! You want it soft but not sticky. •Don’t sub the lard or shortening. •I always rub lard on my hand before kneading and before flattening the bolitas. Ingredients: •4 cups all purpose flour. •1/3 cup + 2 tbsp lard or vegetable shortening. •1 1/8 cup boiling water. •1 tsp salt. Directions: 1. Add the flour to a bowl with the salt. 2. Add in lard and mix with your hands, you want it to look kinda like wet sand. 3. Add in 1 cup of hot water and knead. If it feels too dry after a couple minutes add in 1/8 cup of water. Knead until smooth and soft, should be about 5 min. 4. Separate into bolitas the same size and flatten with hand. 5. Roll them out pretty thin with a rolling pin 6. Cook on a preheated comal until slightly golden and bubbly on each side. #tortillas #flourtortillas #tortillasdeharina #easyrecipes #mexicanfood #heresmyfood

Aperol Margaritas ✨ truly epic. It is a play on an Aperol spritz meets Margarita. Ingredients: * 16 oz Orange Juice (using Natalies). * 6 tbsp lemon juice. * 4 oz blanco tequila (using Teremana). * 2 oz aperol. * Agave for rimming. * Tajin for rimming. Directions: 1. Pour the orange juice into an ice cube tray and freeze. 2. Blend with the rest of the ingredients. 3. Serve with the tajin rim! #Aperol #margaritas #cocktails #drinks #easyrecipes #tequila

Sole Meunière…ok, soooo…typically from Normandy but I enjoyed this dish quite a bit during my time in Antibes 🥹. Delicate, delicious and comforting all at the same time. Ingredients: * 4 petrale or dover sole filets (I’m using deboned). * 4 tbsp clarified butter. * 4-5 tbsp unsalted butter. * 2 tbsp capers + 1 tsp caper juice. * 1.5 tsp tamari. * 2 tbsp parsley (chopped). * 1 lemon (zest and to taste for the juice). * 1/2 cup flour. * 1 tsp seasoned salt. Directions: 1. Pat dry the fish well. 2. Mix the flour and seasoned salt. 3. Coat the filets on both sides with the flour and shake off excess. 4. Place on a sheet pan and refrigerate 15-20. 5. Preheat a stainless steel pan for 2 min on high. 6. Add 2 tbsp clarified butter and once bubbling add 2 filets of the fish giving it a lil shake so they don’t stick. Cook for 2-2.5 min on medium high per side. Wipe off the pan and repeat with the other 2 filets. 7. Add the unsalted butter and brown on medium, after about 2 min once it is starting to smell nuttier add in lemon zest and capers with the juice. Continue browning for another 3-5 min until fully golden. Turn heat off, add in tamari and a tiny squeeze of lemon. 8. Spoon over the fish with parsley. #sole #seafood #solemeuniere #fishrecipes #brownbutter #heresmyfood

Best Potato Salad Ever for Ep.2 of Twisting The Classics! It is bright, tangy, creamy and spicy 😍 also…does it take a million ingredients? Yes 😭 but is it worth it? Also yes! Ingredients: •6-7 large yukon gold potatoes. •1 cup labneh. •1/4 cup mayo. •1/4 cup + 3 tbsp olive oil. •1.5 tbsp red wine vinegar. •1/4 cup capers + 1.5 tbsp brine. •1 serrano (chopped). •1/2 tbsp honey. •1/4 tsp cumin. •1 tbsp dijon mustard. •2 tbsp za’atar. •1/4 cup chives. •1/4 cup dill. •1 lemon (zest). •1/3 sliced almonds. •2 tbsp salsa macha or chili oil. •1 tbsp smoked paprika. •parmigiano reggiano to taste. •salt and pepper to taste. Directions: 1. Boil the potatoes in salted water whole for 20 min or until fork tender. 2. Mix together the labneh, mayo, capers and brine, red wine vin, honey, dijon, lemon zest, serrano, cumin, za’atar, chives, dill and 1/4 cup olive oil. Salt and pepper to taste. 3. Add 2 tbsp of olive oil to a pan and fry the sliced almonds until golden with the smoked paprika and salsa macha. 4. Cut the potatoes into small cubes skin on, and add to the sauce while warm. Let them cool. Top with the almonds, parmigiano, more herbs and that’s it. #potatosalad #potatoes #easyrecipes #summerfood #potatorecipes #labneh #spicyfood #tastemade #homecooking #healthyish

Miso Chicken (Nobu Style) Lettuce Wraps 🥹♥️ my favorite lunch as of late lol. Ingredients: •1/4 cup mirin. * 1/4 cup sake. * 1/3 cup white miso paste. * 1/3 cup cane sugar. * 6-8 chicken thighs. Rice: * 1 cup calrose rice (washed). * 1 cup water. * Pinch of salt. * Kombu strip. * 2 tbsp rice vin. * 1/2 tbsp sugar. Sauce: * 3-4 tbsp soy sauce or tamari. * 1 tbsp mirin. * 1 tbsp rice vin. * 2 tsp agave syrup. * 1/2 large orange. * 1.5 tsp sesame oil. * 1 tbsp salsa macha or chili crisp. * 1 fresno chile. * 2 scallions (white part). Wraps: * Butrer leaves. * Green part of the 2 scallions. * Toasted sesame seeds. * Chopped cashews. Directions: 1. Boil the mirin and sake for 3 min. 2. Add in sugar and miso. Cook a couple min without boiling. Let it cool. 3. Pour it all over your chicken, cover it VERY tightly and marinate for 12-24 hrs MAX in fridge. 4. Cook your rice in your rice cooker and season with the vin and sugar. 5. Mix everything for the sauce. 6. Broil it (I did 11 min) but every oven is different so keep an eye out so they don’t burn. 7. I like searing the bottom of the chicken in a preheated pan for just 1-2 min so it is also golden. 8. Let the chicken rest for 5 min and slice. 9. Assemble the wraps and enjoy! #Nobu #misomarinade #chickenthighs #healthyish #chickenrecipes #misochicken #lettucewraps

Gruyere & Honey Phyllo Bites ❤️ they are so good + easy to make! These yield 12 bites! Ingredients: * 1-8oz package phyllo (Athens) * 8 oz gruyere (always Emmi). * 6 oz melted unsalted butter (Kerrygold). * 3 tbsp chives (chopped). * 1/4 cup chopped toasted almonds. * Honey to taste (about 1/2-1 tbsp per bite). Directions: 1. Take 1/2-1/3 of the phyllo sheets and roll the rest in the plastic wrap to save. 2. Add some melted butter in between a couple of the filo sheets. I did about 2-3 tbsp of melted butter. 3. Add the grated gruyere to the phyllo sheet, all across. 4. Roll it up really tightly. 5. Slice into 12 rounds with a sharp knife. 6. Add 1/2 tbsp of butter to the bottom of a 12 muffin tin. 7. Add the filo bites onto the muffin tin and add 1/2 tbsp butter on top of each one. 8. Bake at 400F for 20-25 min or until golden. Check at the 15 min mark. 9. Drizzle honey while hot. 10. Top with chives and toasted almonds. #phyllo #gruyere #honey #appetizers #damnthatsdelish #makeitdelicious #horsdoeuvres Would you try these?

Homemade Ricotta con Panna ✨ tbh I never liked ricotta, until I made it for an event and HELLO 🥹♥️. It is SO easy. You can make it with just milk but I do like the creamier version. Tips: * use pasteurized or vat pasteurized milk. Ultra pasteurized won’t curdle. * always double up the cheesecloth so you can add a bit of weight when straining. * If you like a loser ricotta strain for 15-25 min. I do a good 30-45 min weighted lol. * mix it non stop with a wooden spoon/spatula constantly so the milk won’t burn. Ingredients: * 3 cups whole milk. * 2 cups heavy cream. * Pinch of salt. * 2.5 tbsp white wine vinegar. Directions: 1. Add the milk, cream and salt to your pot and lightly simmer until it reaches about 200F give or take a couple degrees. 2. Add your vinegar and mix enough to incorporate but don’t over do it. 3. Line up a strainer with doubled up cheese cloth. 4. Let it sit off heat until it curdles, like 10-12 min. 5. Add it to the strainer. Wrap the cheesecloth on itself and add a bit of weight. Let it strain for 20-45 min. 6. I’ve been eating with sourdough, chives, honey, flaky salt and lavender. #ricotta #homemadefood #cheeserecipe #creamyricotta #heresmyfood #fromscratch Do you want a from scratch series?

This is the BEST salad ever...so simple and I literally serve it every time I host and it is always a hit. Don’t even get me started on the dressing…I could literally eat it by the spoonful. Pro Tip: always massage the dressing in VS just pouring it on top. Makes it taste better. Ingredients: •1-5 oz container arugula. •1 fennel (shaved). •1/3 cup freshly grated parmigiano •reggiano + more for shaving over the salad. •2 large lemons. •1/3 cup + 2 tbsp olive oil. •1.5 tbsp honey. •1.5 tsp dijon mustard. •salt to taste (I used my seasoned salt). Directions: 1. Add the grated parmigiano to a bowl with the zest of 1 lemon, the juice of 2, honey, dijon, salt and olive oil. Whisk really well. Let it sit for 15-20 min. 2. Shave the fennel and squeeze a bit of lemon so it doesn’t turn. 3. Add the arugula and fennel to a bowl. Massage dressing in, as much or as little as you want. 4. Shave more parmigiano on top and that’s it. #saladrecipes #saladdressing #arugula #makeitdelicious #damnthatsdelish #healthyrecipes #homecooking #easyrecipes #dressing

Tajin & Tequila Strawberries…so easy, kinda like boozy picafresas…so good!! Perfect for #NationalTequilaDay Pro Tip: you can reuse the tequila for more strawberries or make a strawberry marg! Ingredients: * 1 lb strawberries (washed & dried). * Tequila reposado (about 2 cups or enough to cover up the strawbs). * Chamoy (about 1 cup. I used stevia sweetened chilito sirilo). * 3-4 tbsp honey. * Tajin. * Monk fruit. Directions: 1. Poke a couple holes into the strawbs for maximum absorption. 2. Add the strawbs to a container and cover in tequila. Soak in the fridge for a minimum of 8 hrs and a maximum of 24. (I did both and prefer the 24 hr because they were so boozy). 3. Drain the strawberries. 4. Mix the chamoy and honey. Place in the freezer for 30-45 min. 5. Coat the strawberries in the chamoy honey. Place over parchment paper and place in the freezer for 30 min along with the leftover honey chamoy. Do another coating to the strawberries and freeze 15 min. 6. Coat in tajin and monk fruit. #viralrecipes #tajin #boozyfruit #strawberries #tequila #makeitdelicious #strawberryrecipes #chamoy

Scallops in Escargot Butter for ep.1 of my new series ‘Twisting The Classics,’ where I take classic dishes and add my twist or in this case, several 🤣. What dishes do you want me to twist? Ingredients: * 8 oz unsalted room temp butter. * 1 bunch flat leaf parsley. * 1 head of garlic. * 1 shallot (chopped). * dash of nutmeg. * 2 tsp caper juice. * salt and pepper to taste. * 1 tsp champagne vinegar. * 6-8 U-10 Scallops. * 6-8 oven safe shells. * 1 lemon (zest and juice) * french bread. Directions: 1. Cut the top off the garlic, add some olive oil and salt. Cover in foil and bake at 375F for 60 min. 2. Add the butter, shallots, parsley, garlic, nutmeg, lemon zest, caper juice, vinegar into a food processor and process until smooth. Wait till salt until the end because the butter is salted. 3. Cut off the foot of the scallop and pat dry. 4. Add some butter on the bottom of the shell, top with scallops. Add salt and pepper and top with more of the butter. 5. Broil on high in the middle rack for 6-7 min. 6. Serve with more lemon zest and lemon juice. #escargot #compoundbutter #restaurantstyle #homecooking #finediningathome #frenchfood #makeitdelicious #roastedgarlic #appetizer #scallops #seafood

Miso Salmon (Nobu Style)...the black cod and crispy rice are my go to orders there…so I tried it with salmon and it was SO flaky and flavorful ❤️. Comment ‘MISO SALMON’ and I’ll DM you printable recipe or scroll down and you’ll have it! Ingredients: •1/4 cup mirin. •1/4 cup sake. •1/3 cup miso paste. •1/3 cup cane sugar. •2 lb salmon (deboned, cut into filets). Directions: 1. Boil the mirin and sake for 3 min. 2. Add in sugar and miso. Cook a couple min without boiling. Let it cool. 3. Pour it all over your fish, cover it VERY tightly and marinate for 24 hrs in fridge. 4. Broil it (I did 7 min) but every oven is different so keep an eye out. #salmon #misoblackcod #seafood #nobu #makesmewhole #makeitdelicious #homecooking #tastemade #getinmybelly #foodforfoodies #foodstagram #inmykitchen #eatgoodfood #easyrecipes #fishrecipes #misosalmon

Best Scrambled Eggs! I love a soft scramble with large curds. Tips: * Use high quality room temp eggs. * Always whisk the eggs and strain to trap the stringy part of the white (chalazae). This yields smoother eggs. * Add a bit of milk or cream, steams the eggs and adds moisture. * Salt at the end (allegedly toughens them lol, unsure but I’m superstitious). Ingredients: * 3-4 eggs. * 1 tbsp milk. * 1 tbsp butter. * 2 tsp crème fraîche. * Pinch of seasoned salt. * Pinch of cayenne. * Pinch of white pepper. * Chives. * Directions: 1. Preheat your pan on medium low for 2 min ish. 2. Whisk the eggs and strain. 3. Add the butter to the pan, let it bubble but not brown. 4. Add in eggs, let the edges set and slowly push them in like the video. 5. Once they are mostly set but a bit runny kill the heat. Add in salt, spices and crème fraîche. Incorporate gently. Add chives. 6. Eat alone or with thick sourdough. #scrambledeggs #besteggs #eggrecipes #eggs #homecooking #cookingtips #easyrecipes Do you like your eggs soft or hard scrambled?