Amazing Chef, Arden Road, CA, United States, Hayward, CA (2025)

10/27/2025

Caprese Salad

Ingredients:

3 ripe tomatoes, sliced (heirloom or Roma recommended)

8 oz (225 g) fresh mozzarella cheese, sliced

1/4 cup fresh basil leaves

2 tbsp extra-virgin olive oil

1 tbsp balsamic glaze (optional)

Salt and freshly ground black pepper, to taste

Directions:

Arrange alternating slices of tomato and mozzarella on a serving plate.

Tuck fresh basil leaves between the layers.

Drizzle with extra-virgin olive oil and balsamic glaze, if desired.

Sprinkle with salt and black pepper to taste.

Serve immediately as a refreshing appetizer or side dish.

Prep Time: 10 minutes | Cooking Time: 0 minutes | Total Time: 10 minutes
Kcal: 280 kcal | Servings: 4

10/27/2025

Chicken Shawarma Bowl Wraps – Middle Eastern Viral Street Food 🌯🔥

🍗 Ingredients:
For the Chicken Shawarma Marinade:

1 ½ lb (700 g) boneless chicken thighs or breasts

3 tbsp olive oil

3 cloves garlic, minced

1 tbsp plain Greek yogurt

Juice of 1 lemon

1 tsp cumin

1 tsp paprika

½ tsp ground coriander

½ tsp turmeric

½ tsp cinnamon

½ tsp cayenne (optional for heat)

Salt & pepper, to taste

For the Garlic Yogurt Sauce:

¾ cup Greek yogurt

2 tbsp tahini (optional but creamy!)

2 cloves garlic, minced

Juice of ½ lemon

1 tbsp olive oil

Salt to taste

For Serving:

Warm flatbreads or pita wraps

Chopped lettuce or cabbage

Diced tomatoes & cucumbers

Pickled onions or turnips

Fresh herbs (parsley, mint)

Extra sauce drizzle

🔥 Directions:

Marinate the Chicken:
Combine all marinade ingredients in a bowl. Add chicken and coat well.
Cover and refrigerate for at least 1 hour (or overnight for deeper flavor).

Cook the Shawarma:

Heat a skillet or grill pan over medium-high heat.

Cook chicken for 5–6 minutes per side, until charred and fully cooked.

Rest for 5 minutes, then slice thinly.

Make the Garlic Sauce:
Mix all ingredients until smooth. Adjust seasoning and lemon juice to taste.

Assemble the Wraps:

Lay out flatbread or pita.

Spread garlic yogurt sauce generously.

Add lettuce, tomatoes, cucumbers, and sliced shawarma chicken.

Top with pickles and drizzle more sauce.

Roll tightly into a wrap or fold into a bowl-style serving.

Optional:
Lightly toast the wrap on a hot pan for extra crispiness.

⏱️ Prep Time: 15 min
🍳 Cook Time: 15 min
🌿 Total Time: 30 min

10/27/2025

Hot Honey Tomato & Olive Flatbread

Ingredients:

1 flatbread or naan (store-bought or homemade)

1 cup cherry tomatoes, halved

1/2 cup Kalamata olives, sliced

1/2 cup mozzarella cheese, shredded

1/4 cup crumbled feta cheese

1 tbsp olive oil

1 tbsp hot honey (or honey + chili flakes)

1/2 tsp dried oregano

Salt and pepper, to taste

Fresh basil leaves, for garnish

Directions:

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

Brush the flatbread lightly with olive oil and sprinkle with oregano.

Top with shredded mozzarella, halved cherry tomatoes, and sliced olives.

Bake for 8–10 minutes, until the cheese is melted and edges are golden and crisp.

Remove from oven and drizzle with hot honey while still warm.

Sprinkle feta cheese over the top and garnish with fresh basil leaves.

Slice and serve immediately for the perfect balance of sweet, spicy, salty, and tangy.

Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes
Kcal: 340 kcal | Servings: 2–3

10/27/2025

Spinach, Mushroom & Ricotta Stuffed Zucchini Boats

Ingredients:

For the Filling:

4 medium zucchinis

2 tbsp olive oil

1 small onion, finely chopped

2 cups mushrooms, finely chopped

2 cups baby spinach, chopped

2 cloves garlic, minced

1 cup ricotta cheese

¼ cup grated Parmesan cheese

½ cup shredded mozzarella cheese (plus extra for topping)

½ tsp dried oregano

½ tsp salt

¼ tsp black pepper

Pinch of red pepper flakes (optional)

For Garnish:

Fresh basil or parsley

Extra Parmesan for sprinkling

Directions:

Prepare the Zucchini Boats:
Preheat oven to 375°F (190°C). Slice zucchinis in half lengthwise and use a spoon to scoop out the centers, leaving a thin shell. Reserve the pulp and chop finely.

Cook the Filling:
Heat olive oil in a large skillet over medium heat. Sauté onion and garlic for 2–3 minutes. Add mushrooms and the chopped zucchini pulp; cook until soft and any moisture evaporates, about 5 minutes.
Stir in spinach and cook until wilted. Remove from heat and cool slightly.

Mix the Filling:
In a bowl, combine the cooked veggies with ricotta, Parmesan, mozzarella, oregano, salt, pepper, and red pepper flakes. Mix until creamy and well combined.

Stuff & Bake:
Arrange zucchini halves in a baking dish. Fill each with the ricotta mixture, pressing it in evenly. Sprinkle with extra mozzarella on top.
Bake for 25–30 minutes, until golden and bubbly.

Serve:
Garnish with fresh basil or parsley and a light sprinkle of Parmesan before serving.

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 285 kcal | Servings: 4 servings

10/27/2025

Savory French Onion Meatloaf with Caramelized Onions

Recipe

Ingredients:

For the Meatloaf:

2 lbs (900 g) ground beef (80/20 blend for best flavor)

1 cup breadcrumbs

1 cup caramelized onions (see below)

2 eggs, lightly beaten

½ cup beef broth

1 tbsp Worcestershire sauce

1 tsp Dijon mustard

1 tsp salt

½ tsp black pepper

½ tsp dried thyme

1 cup shredded Gruyère or Swiss cheese (divided)

For the Caramelized Onions:

2 large yellow onions, thinly sliced

2 tbsp butter

1 tbsp olive oil

1 tsp sugar (optional, to enhance sweetness)

Salt, to taste

For Topping:

Extra caramelized onions

½ cup shredded Gruyère or Swiss cheese

Directions:

Caramelize the Onions:
In a large skillet, melt butter with olive oil over medium-low heat. Add onions and a pinch of salt. Cook slowly for 25–30 minutes, stirring occasionally, until deep golden brown. Add sugar halfway through for extra sweetness if desired. Remove from heat and set aside.

Make the Meatloaf Mixture:
Preheat oven to 375°F (190°C). In a large bowl, combine ground beef, breadcrumbs, 1 cup caramelized onions, eggs, beef broth, Worcestershire sauce, mustard, salt, pepper, thyme, and ½ cup shredded cheese. Mix gently until just combined.

Shape & Bake:
Transfer mixture to a greased loaf pan or shape into a loaf on a parchment-lined baking sheet. Bake for 40–45 minutes.

Add Toppings:
Remove from oven, top with remaining caramelized onions and cheese, then return to bake for another 10 minutes, until cheese is melted and bubbly.

Serve:
Let the meatloaf rest for 10 minutes before slicing. Serve with mashed potatoes or roasted vegetables.

Prep Time: 20 minutes | Cooking Time: 55 minutes | Total Time: 1 hour 15 minutes
Kcal: 460 kcal | Servings: 6 servings

10/27/2025

Buttery Raspberry Crumble Cookies with a Sweet Jam Filling

Recipe

Ingredients:

1 cup (225 g) unsalted butter, softened

¾ cup (150 g) granulated sugar

1 large egg yolk

1 teaspoon pure vanilla extract

2 cups (250 g) all-purpose flour

¼ teaspoon salt

½ cup raspberry jam (seedless preferred)

½ cup old-fashioned oats

¼ cup brown sugar

2 tablespoons cold butter, cubed (for crumble topping)

Directions:

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a large bowl, cream together butter and granulated sugar until light and fluffy (about 2–3 minutes).

Add the egg yolk and vanilla extract, mixing until smooth.

Gradually mix in the flour and salt until a soft dough forms.

Roll tablespoonfuls of dough into balls and place them on the prepared baking sheets, spacing them 2 inches apart.

Use your thumb or the back of a teaspoon to make an indent in the center of each cookie.

Spoon a small amount of raspberry jam into each indent.

In a separate bowl, combine oats, brown sugar, and cold butter. Use your fingertips to form a crumbly mixture.

Sprinkle the crumble topping over each cookie, lightly pressing it into the jam.

Bake for 13–15 minutes, or until the edges are golden and the tops are set.

Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes

Kcal: 180 kcal | Servings: 20 cookies

10/27/2025

🍒 Roasted Cranberry & Goat Cheese Crostini

🥖 Ingredients

1 baguette, sliced into ½-inch rounds

2 tbsp olive oil (for brushing)

1 ½ cups fresh cranberries

2 tbsp honey or maple syrup

1 tbsp balsamic vinegar

1 tsp orange zest (optional but adds a lovely touch)

½ tsp fresh thyme leaves (plus more for garnish)

4 oz (115 g) goat cheese, softened

1–2 tbsp cream cheese or Greek yogurt (optional, for extra creaminess)

Pinch of salt

Cracked black pepper to taste

🔥 Instructions

Preheat the Oven:
Set to 400°F (200°C).

Toast the Crostini:

Arrange baguette slices on a baking sheet.

Brush lightly with olive oil.

Toast for 7–9 minutes, or until golden and crisp.

Roast the Cranberries:

On another baking sheet, toss cranberries with honey, balsamic vinegar, thyme, and orange zest.

Roast for 12–15 minutes, until the berries burst and become jammy.

Remove from the oven and let them cool slightly.

Prepare the Goat Cheese Spread:

In a bowl, mix goat cheese with cream cheese or yogurt (if using) until smooth and spreadable.

Season with a pinch of salt and pepper.

Assemble the Crostini:

Spread each toasted baguette slice with a layer of goat cheese.

Spoon roasted cranberries on top.

Garnish with a drizzle of honey, extra thyme leaves, or a sprinkle of flaky salt.

✨ Optional Add-Ons

Add chopped pistachios or toasted pecans for crunch.

Drizzle with balsamic glaze for extra depth.

Swap goat cheese for brie or whipped ricotta for a milder flavor.

⏱️ Quick Info

Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins
Servings: 12–14 crostini

10/27/2025

Flaky Italian Pastry with Ricotta Filling

Recipe

Ingredients:

For the Pastry Dough:

2 cups (250 g) all-purpose flour

¼ teaspoon salt

¾ cup (170 g) unsalted butter, softened but not melted

½ cup (120 ml) warm water

For the Ricotta Filling:

1 cup (250 g) ricotta cheese, well-drained

⅓ cup (65 g) granulated sugar

¼ cup (30 g) semolina flour

½ cup (120 ml) milk

1 egg yolk

Zest of 1 orange

½ teaspoon cinnamon

½ teaspoon vanilla extract

2 tablespoons candied orange peel (optional)

Pinch of salt

For Finishing:

Powdered sugar, for dusting

Melted butter, for brushing

Directions:

Make the Dough: In a bowl, combine flour and salt. Gradually add water, mixing until a soft dough forms. Knead until smooth, about 8–10 minutes. Cover and rest for 30 minutes.

Prepare the Filling: In a saucepan, heat milk and semolina over medium heat until thick, stirring constantly (about 2–3 minutes). Cool slightly.

In a bowl, mix ricotta, sugar, egg yolk, orange zest, cinnamon, vanilla, and the cooled semolina mixture until creamy. Add candied peel if desired. Chill until ready to use.

Roll the Dough: Divide the dough into 2 pieces. Roll each piece into a thin rectangle. Brush with softened butter and roll tightly into a log. Chill for 1 hour.

Shape the Pastries: Slice the chilled dough log into ½-inch rounds. Flatten each round gently into an oval shape, forming thin layers.

Spoon a small amount of ricotta filling into the center, fold over, and seal the edges.

Place on a parchment-lined baking sheet and brush lightly with melted butter.

Bake at 375°F (190°C) for 25–30 minutes, or until golden and crisp.

Cool slightly and dust generously with powdered sugar before serving.

Prep Time: 45 minutes | Chill Time: 1 hour | Bake Time: 30 minutes | Total Time: 2 hours 15 minutes

Kcal: 280 kcal | Servings: 10 pastries

10/27/2025

Chicken & Cabbage Stir-Fry with Soy-Ginger Sauce

Recipe

Ingredients:

1 lb (450 g) boneless, skinless chicken breast, thinly sliced

3 tablespoons soy sauce (low sodium preferred)

2 tablespoons oyster sauce

1 tablespoon rice vinegar

1 tablespoon fresh ginger, minced

2 garlic cloves, minced

1 tablespoon honey or brown sugar

2 tablespoons sesame oil (divided)

3 cups green cabbage, shredded

1 medium carrot, julienned

½ red bell pepper, sliced thin

3 green onions, chopped

1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)

Toasted sesame seeds and extra scallions for garnish

Directions:

In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, honey, ginger, and garlic. Set aside.

Heat 1 tablespoon sesame oil in a large skillet or wok over medium-high heat. Add sliced chicken and stir-fry for 4–5 minutes until cooked through and lightly golden. Remove from pan and set aside.

In the same skillet, add the remaining sesame oil. Toss in cabbage, carrots, and bell pepper. Stir-fry for 3–4 minutes until just tender but still crisp.

Return chicken to the skillet and pour the soy-ginger sauce over the mixture. Stir well to coat evenly.

If you prefer a thicker sauce, stir in the cornstarch slurry and cook for 1–2 minutes until glossy and thickened.

Remove from heat and top with chopped green onions and toasted sesame seeds.

Serve hot over steamed rice or noodles for a complete meal.

Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes

Kcal: 285 kcal | Servings: 4 servings

10/27/2025

🥗 Blackberry & Avocado Salad with Honey Lemon Vinaigrette

🥬 Ingredients

For the Salad:

4 cups mixed greens (arugula, spinach, or spring mix)

1 cup fresh blackberries

1 large avocado, sliced

¼ cup crumbled feta or goat cheese

¼ cup roasted pecans or walnuts

1 small cucumber, thinly sliced (optional)

¼ small red onion, thinly sliced

For the Honey Lemon Vinaigrette:

3 tablespoons olive oil

1 ½ tablespoons fresh lemon juice

1 teaspoon Dijon mustard

1 teaspoon honey (or more, to taste)

Salt and black pepper, to taste

🍋 Instructions

In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until emulsified. Taste and adjust sweetness or acidity if needed.

In a large serving bowl, combine the greens, blackberries, avocado, cucumber, and red onion.

Drizzle the vinaigrette over the salad and toss gently to coat.

Top with feta and nuts, and serve immediately for ultimate freshness.

⏱️ Quick Facts

Prep time: 10 minutes

Total time: 10 minutes

Servings: 2–3

Calories: ~280 kcal per serving

10/27/2025

Italian Donuts

Ingredients:

For the Dough:

2 ½ cups all-purpose flour

¼ cup granulated sugar

2 ¼ teaspoons (1 packet) active dry yeast

½ teaspoon salt

¾ cup warm milk (about 110°F / 43°C)

2 large eggs

3 tablespoons unsalted butter, softened

1 teaspoon vanilla extract

Oil for frying (vegetable or canola)

For Coating:

½ cup granulated sugar

Optional Fillings:

Pastry cream, Nutella, or jam

Directions:

In a small bowl, combine warm milk, yeast, and 1 teaspoon of sugar. Let sit for 5–10 minutes until foamy.

In a large mixing bowl, whisk together flour, sugar, and salt. Add the yeast mixture, eggs, butter, and vanilla.

Knead the dough (by hand or mixer) for about 8–10 minutes, until smooth and elastic.

Cover and let rise in a warm spot until doubled in size, about 1–1.5 hours.

Roll out the dough to about ½ inch thick and cut into circles using a round cutter (2.5–3 inches wide).

Place the rounds on a floured tray, cover lightly, and let rise again for 30–45 minutes.

Heat oil in a deep pot to 350°F (175°C). Fry the donuts for 1–2 minutes per side, until golden brown.

Drain on paper towels and roll in sugar while still warm.

Once cooled slightly, fill each donut with pastry cream, jam, or Nutella using a piping bag.

Prep Time: 20 minutes | Rising Time: 90 minutes | Cooking Time: 10 minutes | Total Time: 2 hours
Kcal: ~290 kcal per donut | Servings: 12 donuts

10/27/2025

1. Sweet Potato Flatbread with Brie, Rosemary & Pomegranate Glaze

Ingredients:

For the Flatbread Dough:

1 cup mashed sweet potato (about 1 medium)

1 ½ cups all-purpose flour (plus more for dusting)

1 ½ teaspoons baking powder

¼ teaspoon salt

1 tablespoon olive oil

For the Toppings:

6 oz Brie cheese, sliced

1 tablespoon fresh rosemary leaves

2 tablespoons pomegranate seeds

1 tablespoon honey or pomegranate molasses

1 tablespoon olive oil

Salt and pepper, to taste

For the Pomegranate Glaze:

½ cup pomegranate juice

1 tablespoon balsamic vinegar

1 tablespoon honey

Directions:

Make the glaze: In a small saucepan, simmer pomegranate juice, balsamic vinegar, and honey over medium heat for 8–10 minutes, or until thickened. Set aside to cool.

Prepare the dough: In a bowl, combine mashed sweet potato, flour, baking powder, salt, and olive oil. Mix and knead gently until a soft dough forms.

Divide dough into 2–3 portions. Roll out each portion into a rustic oval or circle about ¼ inch thick.

Heat a skillet or grill pan over medium heat. Cook each flatbread for 2–3 minutes per side until golden brown and slightly puffed.

Preheat the oven to 400°F (200°C). Place cooked flatbreads on a baking sheet. Top with Brie slices, rosemary, and a drizzle of olive oil.

Bake for 6–8 minutes until the Brie melts and edges turn crispy.

Remove from oven, drizzle with pomegranate glaze, sprinkle pomegranate seeds on top, and finish with salt and pepper. Serve warm.

Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: ~285 kcal per serving | Servings: 4

Amazing Chef

10/27/2025

10/27/2025

10/27/2025

10/27/2025

10/27/2025

10/27/2025

10/27/2025

10/27/2025

10/27/2025

10/27/2025

10/27/2025

10/27/2025

Address

Website

Alerts

Contact The Business

Shortcuts

Share

Category