Nadia Aidi

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?

Spinach Basil Pastina (Acini Di Pepe)…so cozy, comes together in one pan in 20 min! Flavors are unreal and the mascarpone on top is 🔥. Ingredients: •1 cup acini di pepe. •1 shallot. •1 garlic clove. •4.5 cups water. •2 cups spinach (packed). •12 basil leaves. •mascarpone to taste. •3/4 cup grated parmigiano reggiano (more for topping). •1 lemon (zest). •2 tbsp cold butter. •salt/pepper to taste. •olive oil. •chives for topping. Directions: 1. Add the water, spinach, basil, garlic, shallot and salt to the blender. Blend until smooth and strain. You’ll have about 4 cups of liquid. 2. Add some oil to a pan, and toast the pasta for 2 min until slightly golden on medium high. 3. Add spinach basil water one cup at a time. Add a bit of salt/pepper. Should be about 9-12 ish min. 4. Simmer until pasta is al dente and there is water left over. 5. Add parmigiano and lemon zest. Cook mixing together for 1 more min. 6. Mix in butter, add salt and pepper. 7. Serve with more parmigiano, mascarpone, chives and black pepper #acinidipepe #pastina #easyrecipes #comfortfood #homecooking #recipeshare #tastemade #onepanmeal #onepotpasta #pastarecipes

Chicken Francese…tried it for the first time in NY last year and fell in LOVE. This is my take ok? Let me know in the comments if you want me to share this video again! Ingredients: * 2 large chicken breasts. * 2 eggs. * 1.5 tbsp milk or cream. * 1/4 cup grated parmigiano reggiano. * 2.5 tsp aleppo pepper. * 2 (1 just for the zest, 1/2 kept whole, and half cut into wheels and then halved). * 1/3-1/2 cup white wine. * 16 oz chicken broth. * 1 shallot (brunoise). * 1 large garlic clove (minced). * 1/4 cup parsley. * 2 tbsp chives (more for topping). * 5 tbsp unsalted butter. * 1 tsp soy sauce. * 1/4 cup flour. * salt and pepper to taste. Directions: 1. Butterfly the chicken breasts, then pound until desired level of thickness. 2. Whisk the eggs, add in 1 tsp aleppo pepper, the parm, milk and some seasoned salt. 3. Season your flour as well with salt and pepper. 4. Preheat a pan on high for 2 min. Add plenty of olive oil and lower to medium high. 5. Pat dry the chicken breasts, pass them through the flour then the egg wash. 6. Fry the chicken breasts on medium high until golden on both sides, about 2-3 min per side. 7. In another pan, preheat for 2 min as well. Add a bit of olive oil and the halved lemon wheels. Let them caramelize for about 2-3 min per side and remove. 8. On medium heat, add in the shallot and garlic. Deglaze with the wine and let it reduce by half. Add in chicken broth, lemon zest and soy sauce. Let it simmer until reduced by half. Should be like 8-10 min.  9. Squeeze in juice of 1/2 lemon, add aleppo pepper and herbs. Cook together for 2 more min. Turn heat off, add the butter and emulsify. 10. Serve the chicken with the sauce, more chives, the charred lemons and black pepper. #Chicken #chickenfrancese #chickenrecipes #chickendinner #chickenfrancese Which photo do you prefer?

Crispy Potatoes ✨ part of my menu from the other night! My go to. Pro Tip: adding baking soda in the boiling water alkalizes the water, which breaks down the surface of the taters making them crispy when you bake. Ingredients: * 4-5 large russet potatoes (peeled and cubed, about 1 1/2 inch in size). * 3/4 tsp baking soda. * 1 tbsp kosher salt. * 3-4 tbsp clarified butter. * 3-4 tbsp olive oil. * Seasoned salt to taste. * 2 tbsp chopped parsley. * 2 tbsp chopped chives. * Parm to taste. * 1/4 cup mayo. * 1 tsp honey. * 1 tbsp salsa macha. * 1.5 tsp rice vin. Directions: 1. Add potatoes to a pot and cover with water, add the kosher salt and baking soda. 2. Boil the potatoes, about 12-15 min until knife tender. 3. Strain the potatoes and let sit atop a strainer to steam/dry out for 5 min 4. Add them to a bowl with the olive oil, clarified butter and seasoned salt. Mix VERY vigorously. 5. Spread on a baking sheet. 6. Bake at 450F on the middle rack. Bake for 30 min and then flip them around. Bake for 30-45 min more until fully golden and crispy, tossing them every 15 min. 7. Mix the mayo, honey, salsa macha, rice vin and salt. Whisk well. 8. Grate some parm on the potatoes, add a bit more salt if needed and top with the parsley and chives. 9. Serve with the sauce. #potatoes #potatorecipe #crispypotatoes #heresmyfood #homecooking Are you trying these?