The Mediterranean Table

07/22/2026

Hey! 👋
Check out my cookbook here 👇
https://haseebkitchen.gumroad.com/l/xfrgau/BASIT

06/04/2026

🥞 Fluffy High-Protein Golden Pancakes 🥞
🛒 Ingredients
1 cup Oat flour (or blended rolled oats)

1 scoop Vanilla protein powder

1 tsp Baking powder

½ tsp Cinnamon

A pinch of Salt

½ cup Egg whites (or 1 large egg)

½ cup Almond milk (or any milk of choice)

¼ cup Plain Greek yogurt (keeps them incredibly fluffy!)

1 tsp Vanilla extract

Maple syrup and fresh berries (for serving)

👩‍🍳 Instructions
Mix the Dry Ingredients: In a large bowl, whisk together the oat flour, vanilla protein powder, baking powder, cinnamon, and a pinch of salt until well combined.

Whisk the Wet Ingredients: In a separate bowl, blend the egg whites, almond milk, plain Greek yogurt, and vanilla extract until the mixture is smooth.

Combine to Batter: Pour the wet ingredients into the dry ingredients. Stir gently with a spatula just until combined—don't overmix, or the pancakes won't be as fluffy! Let the batter sit for 2–3 minutes to thicken slightly.

Heat the Griddle: Heat a non-stick skillet over medium-low heat and lightly coat with cooking spray or a touch of butter.

Cook to Golden Perfection: Pour about ¼ cup of batter per pancake onto the hot skillet. Cook for 2–3 minutes until bubbles begin to form on the surface and the edges look set. Flip carefully and cook for another 1–2 minutes until both sides are a gorgeous golden brown.

Stack and Serve: Stack 'em high, drizzle with your favorite maple syrup, top with fresh berries, and dig in!

06/04/2026

🍅 Creamy Tuscan Garlic Chicken Soup 🥣
🛒 Ingredients
1 tbsp Olive oil

1 tbsp Butter

1 Medium yellow onion, diced

3 cloves Garlic, minced

½ cup Sundried tomatoes (drained from oil and chopped)

1 tsp Italian seasoning

4 cups Chicken broth

2 Chicken breasts (boneless, skinless)

3 cups Fresh baby spinach

½ cup Heavy cream

½ cup Grated Parmesan cheese

Salt and freshly cracked black pepper, to taste

Fresh basil, chopped (for garnish)

👩‍🍳 Instructions
Sauté the Aromatics: Heat the olive oil and butter in a large pot over medium heat. Add the diced onion and cook for 4–5 minutes until soft and translucent. Stir in the minced garlic, chopped sundried tomatoes, and Italian seasoning, cooking for another 60 seconds until incredibly fragrant.

Simmer the Chicken: Pour in the chicken broth and season with a pinch of salt and black pepper. Place the whole chicken breasts into the liquid. Bring to a gentle boil, then turn the heat down to low, cover the pot, and let it simmer for 15–20 minutes until the chicken is fully cooked through.

Shred the Chicken: Remove the chicken breasts from the pot and place them on a clean cutting board. Use two forks to shred the meat into bite-sized pieces.

Build the Creamy Broth: Turn the stove heat to low. Stir the heavy cream and grated Parmesan cheese directly into the warm broth, whisking gently until the cheese is completely melted and the soup base is smooth.

Wilt and Serve: Toss the shredded chicken back into the pot along with the fresh baby spinach. Stir for 1–2 minutes just until the spinach is wilted. Taste and adjust your salt and pepper if needed. Ladle into bowls, top with fresh basil, and enjoy!

06/03/2026

🍓 Fresh Honey Lime Berry Salad Bowl 🍯
🛒 Ingredients
2 cups fresh strawberries, halved

1 cup green or red grapes

2 cups cantaloupe or honeydew melon, cubed

Fresh basil leaves (for a bright flavor twist)

For the Sweet Zesty Glaze:

2 tbsp raw honey

Juice of 1 fresh lime

👩‍🍳 Instructions
Prep the Fruit: Wash and chop your fresh strawberries, grapes, and melon into clean, bite-sized pieces.

Whisk the Glaze: In a small bowl, whisk together the raw honey and fresh lime juice until completely smooth and liquid.

Toss and Coat: Place all your colorful fruit into a large serving bowl. Pour the sweet honey-lime glaze over the top and toss gently with tongs until every single piece is glistening and coated.

Garnish and Chill: Scatter a few fresh basil leaves over the top for a beautiful aroma and pop of color.

Serve Fresh: Plate it up immediately or let it chill in the fridge for 15 minutes to let those natural juices run and sweeten up even more!

06/03/2026

🍗 Zesty Lemon Pepper Chicken & Rice Plate 🍋
🛒 Ingredients
For the Juicy Lemon Pepper Chicken:

2 large chicken breasts (sliced horizontally into thin cutlets)

1 tbsp olive oil

1.5 tbsp lemon pepper seasoning (adjust based on salt content)

1 tsp garlic powder

1/2 tsp onion powder

2 tbsp butter (for finishing the pan sauce)

Juice of 1/2 fresh lemon

Fresh parsley, finely chopped (for garnish)

For the Base:

2 cups cooked white or brown rice

Lemon wedges (for serving)

👩‍🍳 Instructions
Season Thoroughly: Pat the chicken cutlets completely dry with a paper towel. Season generously on both sides with the lemon pepper seasoning, garlic powder, and onion powder, pressing it into the meat.

Sear to Perfection: Heat the olive oil in a large skillet over medium-high heat. Add the chicken cutlets and sear for 4–5 minutes per side, developing a gorgeous, golden-crusted exterior.

Glaze and Baste: Lower the heat to medium-low. Add the butter and fresh lemon juice directly to the pan. As the butter melts and combines with the pan juices, spoon it continuously over the chicken for 1–2 minutes to lock in maximum juiciness. Remove the chicken and let it rest for 3 minutes before slicing.

Assemble the Plate: Fluff your warm rice and layer it at the bottom of the plate. Top it with the beautifully sliced lemon pepper chicken.

Sauce and Serve: Pour the remaining zesty butter sauce from the skillet right over the chicken, garnish with fresh parsley, and serve with extra lemon wedges for a bright, fresh finish!

06/03/2026

🍗 Golden Crispy Chicken Cutlets with Zesty Dipping Sauce 🍋
🛒 Ingredients
For the Crispy Chicken Cutlets:

2 large chicken breasts (sliced horizontally into thin cutlets and pounded even)

1/2 cup all-purpose flour (for dreading)

2 large eggs, beaten

1 cup Panko breadcrumbs (the secret to that ultimate crunch!)

1 tsp garlic powder

1 tsp smoked paprika

1/2 tsp onion powder

Salt and freshly ground black pepper (to taste)

Vegetable oil (for shallow frying)

For the Zesty Creamy Sauce & Garnish:

1/4 cup mayonnaise or plain Greek yogurt

1 tbsp Dijon mustard

1 tsp fresh lemon or lime juice

A pinch of garlic powder and cayenne pepper

Fresh lime wedges and chopped parsley (for serving)

👩‍🍳 Instructions
Set Up the Dredging Station: Place the flour in one shallow bowl. Beat the eggs in a second bowl. In a third bowl, mix the Panko breadcrumbs with garlic powder, smoked paprika, onion powder, salt, and black pepper.

Coat the Chicken: Pat each chicken cutlet dry. Dredge lightly in the flour (shaking off any excess), dip completely into the beaten egg, and press firmly into the seasoned Panko crumbs until fully and thickly coated.

Fry Until Golden: Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat. Once hot, fry the cutlets for 3–4 minutes per side. You want a deep, glistening golden-brown crust and an internal temperature of 165°F.

Drain and Rest: Transfer the crispy cutlets to a wire rack or a paper towel-lined plate to drain. Let them rest for 2 minutes to lock in the juices before slicing.

Mix and Serve: Whisk the sauce ingredients together in a small bowl. Slice the hot, crunchy cutlets into clean strips, arrange them beautifully with fresh lime wedges, a sprinkle of parsley, and serve immediately with the zesty dip!

06/02/2026

🥩 Crispy Garlic Butter Steak Bites & Potatoes 🥔
🛒 Ingredients
1.5 lbs Sirloin steak (or New York strip), cut into 1-inch cubes

1 lb Baby gold potatoes, quartered

2 tbsp Olive oil (divided)

3 tbsp Butter, cubed

4 cloves Garlic, minced

1 tsp Onion powder

1 tsp Dried parsley (plus fresh parsley for garnish)

Salt and freshly cracked black pepper, to taste

👩‍🍳 Instructions
Par-Cook the Potatoes: To ensure the potatoes get perfectly crispy and cook at the same time as the steak, toss the quartered potatoes with 1 tablespoon of olive oil, salt, pepper, and onion powder. Microwave them for 3–4 minutes to soften slightly, or par-boil them for 5 minutes. Drain and pat dry.

Crisp the Potatoes: Heat a large skillet over medium-high heat with the remaining olive oil. Add the potatoes and cook for 6–8 minutes, stirring occasionally, until they are golden brown and crispy on all sides. Remove the potatoes from the skillet and set aside.

Sear the Steak Bites: Turn the heat up to high. Pat the steak cubes completely dry with a paper towel and season generously with salt and pepper. Add the steak to the smoking hot skillet in a single layer. Sear for 2 minutes without moving them to build a perfect crust, then flip and sear for another 1–2 minutes until browned.

Bring on the Garlic Butter: Reduce the heat to medium. Toss the crispy potatoes back into the skillet with the steak bites. Add the butter, minced garlic, and dried parsley.

Glaze and Toss: Stir everything continuously for 1–2 minutes until the butter is completely melted, foaming, and has beautifully coated the steak and potatoes in a rich garlic glaze.

Garnish and Serve: Remove from the heat immediately so the garlic doesn't burn. Garnish with a handful of fresh chopped parsley and serve straight from the pan while sizzling hot!

06/02/2026

🥣 Creamy Tuscan Garlic Chicken Soup 🍅
🛒 Ingredients
1 tbsp Olive oil

1 tbsp Butter

1 Medium yellow onion, diced

3 cloves Garlic, minced

½ cup Sundried tomatoes (drained from oil and chopped)

1 tsp Italian seasoning

4 cups Chicken broth

2 Chicken breasts (boneless, skinless)

3 cups Fresh baby spinach

½ cup Heavy cream

½ cup Grated Parmesan cheese

Salt and freshly cracked black pepper, to taste

Fresh basil, chopped (for garnish)

👩‍🍳 Instructions
Sauté the Aromatics: Heat the olive oil and butter in a large pot over medium heat. Add the diced onion and cook for 4–5 minutes until soft and translucent. Stir in the minced garlic, chopped sundried tomatoes, and Italian seasoning, cooking for another 60 seconds until incredibly fragrant.

Simmer the Chicken: Pour in the chicken broth and season with a pinch of salt and black pepper. Place the whole chicken breasts into the liquid. Bring to a gentle boil, then turn the heat down to low, cover the pot, and let it simmer for 15–20 minutes until the chicken is fully cooked through.

Shred the Chicken: Remove the chicken breasts from the pot and place them on a clean cutting board. Use two forks to shred the meat into bite-sized pieces.

Build the Creamy Broth: Turn the stove heat to low. Stir the heavy cream and grated Parmesan cheese directly into the warm broth, whisking gently until the cheese is completely melted and the soup base is smooth.

Wilt and Serve: Toss the shredded chicken back into the pot along with the fresh baby spinach. Stir for 1–2 minutes just until the spinach is wilted. Taste and adjust your salt and pepper if needed. Ladle into bowls, top with fresh basil, and enjoy!

06/01/2026