Eman_inthekitchen

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

12/19/2025

Roasted Spatchcock Chicken And Veggies

Crispy skin, juicy chicken, and roasted veggies all on one pan, This spatchcock chicken is a weeknight win with Sunday-dinner vibes.

homecooking easyrecipes dinnerideas weeknightdinner comfortfood foodie foodstagram homemade familydinner ovenroasted

—Ingredients—

1 whole Chicken
1 tablespoon kosher salt
1 tablespoon lemon pepper
1 teaspoon oregano
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1/4 teaspoon turmeric
Fresh cracked pepper
5 tablespoons olive oil (divided between chicken and veggies)
1 large onion
3 large carrots
2 large potatoes
6-7 cloves garlic
1/2 cup chicken broth for the bottom of the pan (optional)

12/17/2025

Sheet Pan Chicken Kebabs

Juicy, flavorful chicken kebabs made right on a sheet pan. Big flavor, minimal cleanup, and perfect for a busy night.




—Kebab Ingredients—
3 lbs ground chicken
1 red bell pepper (finely chopped)
1/2 cup parsley (finely chopped)
1 large onion (finely chopped)
5 cloves garlic (minced)
3 tablespoons tomato paste
1 tablespoon chicken bouillon powder
1 tablespoon paprika
1 teaspoon chili flakes
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cumin
1/2 teaspoon turmeric
4 tablespoons olive oil (divided for bottom of tray and top)

—Sumac Onions—
1 large red onion (sliced)
3 tablespoons chopped parsley
1/4 teaspoon salt
1 tablespoon sumac

—Yellow rice—
You can find the recipe in my cookbook the link for the cookbook is in my bio
https://found.us/creators/64f737b4e7810e7ccf218d94?code=emaninthekitchen

1. Preheat oven to 425°F.
2. In a large bowl, combine the ground chicken, red bell pepper, parsley, onion, garlic, tomato paste, chicken bouillon powder, paprika, chili flakes, salt, black pepper, cumin, and turmeric. Mix until well combined.
3. Drizzle 2 tablespoons olive oil onto a sheet pan and spread evenly to coat.
4. Transfer the chicken mixture to the sheet pan. Spread it evenly to about 1-inch thickness, smoothing and squaring the edges using a bench scraper or spatula.
5. Using the bench scraper or spatula, divide the mixture lengthwise. Lightly score the surface to mark evenly sized kebab portions.
6. Drizzle the top with the remaining 2 tablespoons olive oil.
7. Bake for 22–25 minutes. Halfway through baking, remove the pan, carefully drain any liquid that has collected, and redefine the separations between the kebabs.
8. Switch the oven to broil and broil for 5 minutes, or until the top is golden and lightly charred.
9. While the kebabs are in the oven, prepare the sumac onions.
10. Serve hot with yellow rice, sumac onions, lettuce, tomatoes, toom, and warm pita bread. Enjoy!

12/11/2025

Ina Garten’s Brownie Pudding

This brownie pudding is on a whole different level… so moist, so rich, and honestly it tastes just like a giant lava cake. Every bite is pure chocolate heaven. I found this recipe on the website from and tweaked it just a bit.



—Ingredients—

1/2 pound (2 sticks) unsalted butter, plus extra for buttering the dish
4 extra-large eggs, at room temperature
2 cups sugar
3/4 cup good cocoa powder
1/2 cup all-purpose flour
1 tablespoon vanilla extract
Vanilla ice cream for serving

1. Preheat the oven to 325 degrees F. Melt the 1/2 pound of butter and set aside to cool.
2. In the bowl of an electric mixer fitted with the whisk attachment, beat the eggs and sugar on medium-high speed for 5 to 10 minutes, until very thick and light yellow.
3. When the egg and sugar mixture is ready, sift in the cocoa powder, flour, and pour in the vanilla extract. Turn the mixer on low speed, Mix only until combined. With mixer still on low, slowly pour in the cooled butter and mix again just until combined.
4. Lightly butter a 2-quart (9 by 12 by 2-inch) baking dish.
5. Pour the brownie mixture into the prepared dish and place it in a larger baking pan. Add enough of the hottest tap water to the pan to come halfway up the side of the dish and bake for exactly 1 hour. A cake tester inserted 2 inches from the side will come out 3/4 clean. The center will appear very under-baked; this dessert is between a brownie and a pudding.
6. Allow to cool and serve with vanilla ice cream.

12/06/2025

Finely Chopped Creamy Chicken Salad

You guys… this Chopped Creamy Chicken Salad is my go to. I throw the chicken, the celery and parsley into the food processor to finely chop it, and that finely chopped texture just hits different. It’s packed with flavor, super creamy, and has that perfect crunch from the celery. The kind of recipe you make once and suddenly you’re meal-prepping it every single week. It’s perfect for sandwiches, wraps, lunches, or just grabbing a spoonful straight out of the bowl—no judgment here. If you love easy, fresh, flavorful meals, this one’s going straight to the top of your list.



—Ingredients—

1 Rotisserie chicken (I used just the breast)
4 stalks of celery
A handful of parsley
1 cup mayonnaise
1/2 cup sour cream
3 tablespoons dill relish
1 heaping tablespoon stone ground mustard
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon paprika (or smoked paprika)
1 tablespoon dill w**d
1 teaspoon black pepper
2 teaspoons salt (or to taste)
The juice of one lemon

1. Remove the breast meat from the rotisserie chicken and place it into a food processor. Pulse until the chicken is finely chopped (cold chicken works best for an even texture). Transfer to a large mixing bowl.
2. Add the celery and parsley to the food processor and pulse until finely chopped. Add them to the bowl with the chicken.
3. Pour in the mayonnaise, sour cream, dill relish, stone-ground mustard, garlic powder, onion powder, paprika, dried dill w**d, black pepper, salt, and freshly squeezed lemon juice. Stir until everything is fully combined and creamy.
4. Serve with your favorite crackers or fresh veggies, or enjoy it tucked into a sandwich or wrap.

11/25/2025

Au Gratin Potatoes

Creamy, dreamy (no roux) Au Gratin Potatoes made with Boursin, Colby-Jack, and white cheddar—baked until perfectly golden and bubbling. The kind of cheesy comfort that steals the whole dinner table.

—Ingredients—

6-7 large yellow potatoes (or russet)
3 tablespoons unsalted butter
1 medium size onion (diced)
5 cloves garlic (minced)
1 teaspoon fresh thyme (chopped)
1 teaspoon fresh rosemary (chopped)
2 cups heavy cream
1 cup whole milk
1 block Boursin garlic and fine herbs cheese
1 teaspoon salt to taste
1/2 teaspoon black pepper
1 cup white cheddar cheese (shredded)
1 cup Colby Jack cheese (shredded)
Cooking spray for the pan

—Topping—
1/2 cup white cheddar cheese (shredded)
1/2 cup Colby Jack cheese (shredded)

—Garnish—
Chives or parsley

11/19/2025

Soft, Fluffy, Buttery Dinner Rolls

Soft, fluffy, buttery dinner rolls that fit any occasion, quick enough for weeknights, special enough for the holidays.

——Ingredients——
4 cups bread flour
1 cup whole milk (warm microwave for 1 minute)
2 teaspoons active dry yeast
1/4 cup sugar
2 eggs
2 teaspoons salt
5 tablespoons unsalted butter (softened)
Avocado spray (for the bowl)

——Egg wash——
1 egg
1 tablespoon water
Sesame seeds (sprinkle on top after the egg wash)

——Topping——
1 tablespoon unsalted melted butter (for brushing the top of rolls once out of the oven)
Flaky salt

11/15/2025

Delicata Squash Stuffing

Elevate your stuffing this holiday season with a rich and flavorful twist. This Delicata squash stuffing is loaded with rich, savory flavor, thanks to sautéed delicata squash, carrots, onions, and celery cooked until perfectly tender and fragrant. Tossed with crusty bread, fresh herbs, and a simple broth, it bakes into a golden, cozy side that feels both classic and elevated. It’s a beautiful addition to any holiday table—warm, colorful, and full of homemade comfort in every bite.

—Ingredients—

1 loaf Rustic Italian bread cubed and dried (or 8-10 cups boxed bread cubes)
1 Delicata Squash
2 stick unsalted butter
3 celery stalks
1 medium onion
1/4 teaspoon salt
1/4 teaspoon black pepper
5 cloves garlic
2 sprigs rosemary
3 sprigs thyme
1/2 cup chopped parsley
2 cans (10.5oz) Campbell’s Cream of Chicken Soup
3 cups chicken broth

11/14/2025

Sweet Cornbread Casserole

Sweet, buttery cornbread casserole, soft, golden, and irresistible. The perfect comforting side to round out your Thanksgiving dinner. 🍽️

—Ingredients——

1 egg
1/3 cup milk
1 stick unsalted butter melted
1/3 cup sour cream
1/4 cup honey
1 14.75oz can of cream corn
1 15.25oz can of whole corn (drained)
1 15oz pack of Famous Dave’s Cornbread Mix
cooking spray for the casserole dish

—Topping—
Drizzle honey on top once out of the oven and a sprinkle of flaky salt

1. Preheat your oven to 400°F.
2. In a large bowl, whisk together the egg, milk, melted butter, sour cream, and honey until slightly smooth.
3. Add in the cream corn, drained whole corn, and Pour in the Famous Dave’s cornbread mix, stir just until everything is evenly incorporated. Don’t overmix.
4. Lightly spray a 9x9 casserole dish with cooking spray, then pour the cornbread mixture into the dish and spread it out evenly.
5. Bake for 35-40 minutes, or until the top is golden and the center is set.
6. Once the casserole comes out of the oven, drizzle the honey over the top. Finish with a sprinkle of flaky salt, and enjoy!

11/12/2025

Crispy Sweet and Spicy Roasted Brussels Sprouts

These crispy sweet and spicy Brussels sprouts are a must-try! Trust me, once you make these, everyone will be asking for seconds. They’re the perfect blend of flavors that will have your friends and family coming back for more.

——Ingredients——

2 pounds Brussels sprouts (wash, trim and cut in half)
1/4 cup olive oil
1/2 teaspoon salt
4 tablespoons unsalted butter
4 cloves garlic minced
2 tablespoons calabrian chili pepper (I used Trader Joe’s)
1 teaspoon paprika
1/4 cup honey

1. Preheat the oven to 450°F. Place an empty baking sheet in the oven while it’s preheating.
2. Wash, Pat dry, trim, then cut the Brussels sprouts in half. Transfer to a bowl. Season with 1/4 cup of the olive oil along with 1/2 teaspoon salt. Mix until all the brussels sprouts are evenly coated.
3. Once the baking sheet is hot, carefully remove from oven and set on a heatproof surface. Add the Brussels sprouts and place them flat side down on the tray.
4. Roast the brussels sprouts in the oven for 25-30 minutes until crispy.
5. While the Brussels sprouts are roasting make the glaze.
6. In a saucepan over medium-low melt the butter, add in the minced garlic and calabrian chili peppers, cook for 1 minute. Next add in the paprika and stir. Lastly add in the honey, stir and let cook for about 1-2 minutes until slightly thickened.
7. Once the sprouts come out of the oven, spoon the glaze over the sprouts and toss until all coated in the glaze. Serve and enjoy!

11/09/2025

Creamy Green Bean Casserole

With the holiday season approaching, this creamy green bean casserole is a must-try! It’s rich, comforting, and so easy to make — no spending hours in the kitchen required. The secret touch? Boursin cheese! It adds that creamy, flavorful twist that takes this classic holiday side to a whole new level.

—Ingredients—

1lb green beans (wash, trim and cut in half)
3 tablespoons unsalted butter
2 shallots diced (or a large onion)
5 cloves garlic minced
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon thyme
1/8 teaspoon cayenne pepper
2 tablespoons flour
1.5 cups heavy cream
1 cup milk
1 block Boursin cheese (garlic and fine herbs)
1 cup shredded Parmesan cheese
2.5 cups crispy fried onions

1. Preheat the oven to 350°F and lightly grease a 9x9-inch baking dish.
2. Blanch the green beans: Bring a large pot of salted water to a boil. Add the washed, trimmed, green beans and cook for 3 minutes. Drain and immediately transfer to a bowl of ice water to stop the cooking process. Drain again and set aside.
3. Make the sauce: In a large skillet over medium-high heat, melt the butter. Add the diced shallots (or onion) and minced garlic. Sauté for 2 minutes, until fragrant.
4. Stir in the salt, black pepper, thyme, and cayenne pepper. Sprinkle in the flour and stir constantly for 1 minute to cook out the raw flour taste.
5. Reduce the heat to medium-low. Slowly pour in the heavy cream and milk, whisking until smooth and slightly thickened.
6. Add the Boursin cheese, breaking it apart with a spoon, and whisk until fully melted and smooth. Turn off the heat, then stir in the Parmesan cheese until creamy.
7. Assemble the casserole: Add the blanched green beans and 1 cup of crispy fried onions to the sauce. Stir to coat evenly.
8. Transfer the mixture to the prepared baking dish and top with the remaining crispy fried onions.
9. Bake uncovered for 30 minutes, or until hot, bubbly, and golden on top.
10. Serve warm and enjoy your rich, creamy green bean casserole!

11/08/2025

Tis The Season…Pomegranate Season!

This is the easiest way to de-Seed a pomegranate in my opinion. Instead of sitting there and having to pick each seed one by one try this method, this will save you so much time.

1. Over a large bowl, Use the tip of a small paring knife Cut the top of the pomegranate the crown off. Remember to only score through the skin and not all the way through to the seeds. Gently release the top with your thumb and remove.
2. Next Using your paring knife, score the skin along the ridge or ribs down toward the bottom (stem) but not all the way to end of the fruit, you want it to still be intact. You should cut through the red rind, and most of the way through the white pith. Be careful not to cut too deep, or you’ll end up cutting the seeds and you’ll be releasing some of the juice.
3. Crack it open with your thumbs, pull apart gently but firmly, and the pomegranate will crack open along the lines you’ve scored in the skin. Remove any excess ribs or pith that are loose.
4. Flip the pomegranate in your hand seed side down and with a tight grip, hit the rind with the wooden spoon so that the seeds fall into your hands and then into the bowl. Continue hitting the rind until all the seeds have fallen out. Whatever is left in the rind you can pick them out with your fingers. There should only be a couple of those stubborn ones left.
5. Once all done pick out any of the white pith that has falling into the bowl with the seeds, but they will be easy to pick out and enjoy!

11/05/2025

Butternut Squash Soup

A bowl of creamy butternut squash soup to wrap you in comfort on a chilly day. Silky, rich, and perfectly seasoned, it’s the kind of cozy that warms you from the inside out.

——Ingredients——

1 butternut squash
3 large carrots
1 large onion (peel and cut in quarters)
6-7 cloves of garlic
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
1/2 teaspoon dried rosemary
1/2 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon turmeric
1 teaspoon salt
1 teaspoon black pepper
5 tablespoons of olive oil
3.5-4 cups of chicken stock or vegetable broth
1 cup heavy cream

—Garnish—
Heavy cream
Parsley
Aleppo pepper or chili flakes

1. Preheat the oven to 400°F.
2. Trim top and bottom off the butternut squash, cut in half lengthwise, scoop out seeds, peel with a sharp vegetable peeler, then cut into 1-inch cubes.
3. Peel and cut the carrots into similar-sized pieces. Peel and quarter the onion and rough chop the garlic.
4. Add the squash, carrots, onion, and garlic to the baking dish.
5. Sprinkle the dried herbs and spices over the veggies, ½ tsp thyme, ½ tsp sage, ½ tsp rosemary, ½ tsp cumin, ½ tsp paprika, ½ tsp turmeric, 1 tsp salt, 1 tsp black pepper. Drizzle with olive oil. Toss everything together until well coated.
6. Spread the vegetables in a single layer. Roast 35-40 minutes, until the veggies are fork-tender and slightly caramelized.
7. Carefully transfer the roasted vegetables and any pan juices to a blender. Add 3½–4 cups chicken stock or vegetable broth, start with 3½ cups; you can add more later if you want a thinner soup. Blend until smooth.
8. Pour into a pot. Stir in 1 cup heavy cream. Taste and adjust salt/pepper if needed. Bring to a gentle simmer over medium-low heat and simmer 8–10 minutes.
9. Ladle into bowls and garnish with a small swirl of heavy cream, chopped parsley, and a pinch of Aleppo pepper or red chili flakes for brightness and a gentle heat and enjoy!!

Address

Naugatuck, CT

Opening Hours

Saturday 9am - 5pm
Sunday 9am - 5pm

Website

https://found.us/creators/64f737b4e7810e7ccf218d94?code=emaninthekitchen

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