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EASY&Deliciously aesthetic dinner Recipes ✨
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Aug 27, 2025
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0:00
[Music]
0:07
[Music]
0:19
Come on.
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[Music]
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[Music]
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20-minute dinner for 23 days. Ginger
0:47
glazed chicken. Season the chicken with
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salt and pepper. Coat the chicken with a
0:51
thin layer of cornstarch. The sauce is
0:53
super easy. Soy sauce, honey, drained
0:56
ginger, and garlic. Mix together. Pan
0:58
fry the chicken for 4 minutes on each
1:00
side. Remove and set aside. Drizzle in
1:03
the sauce. Let it simmer for 30 seconds.
1:05
Add back in the chicken and let it cook
1:07
for another 1 to 2 minutes on each side.
1:09
Look at that.
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Girl, you chose it.
1:15
[Music]
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Heat. Heat.
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[Music]
1:51
30 minute dinner series. We're making
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creamy Cajun chicken meatballs. The
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great thing about this recipe is that
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you can actually meal prep the meatballs
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during the weekend and defrost them and
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cook them anytime during the week. So,
1:59
it saves a bunch of time in that regard
2:01
as well. But to begin, I'm just adding
2:02
all of my ingredients as well as my
2:04
seasonings to my ground chicken. And I'm
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going to form my meatballs. You should
2:07
be able to get about 28 out of this
2:08
recipe. Then we're going to pop them in
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a 400°ree oven for about 18 minutes and
2:12
then get started on our sauce. So when
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our meatballs are done, our sauce should
2:15
be done as well, which is perfect. In a
2:16
saucepan with a little bit of olive oil
2:18
and butter, we're going to saute our
2:19
onion and our garlic for about 3
2:20
minutes. Then we're going to throw in
2:22
our cherry tomatoes as well as our fresh
2:23
basil and cook that for about 3 minutes
2:25
as well. Add in your chicken broth and
2:26
we're going to bring that to a simmer.
2:27
And then we're going to pour in our
2:28
heavy cream and bring that to a light
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bubble. Mix everything together. Make
2:31
sure everything is nice and
2:32
incorporated. And then we're going to
2:33
add in our seasonings. We're adding
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salt, black pepper, cajun, white pepper,
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as well as garlic powder and onion
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powder. Stir it up until incorporated.
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And then we're going to add our freshly
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grated parmesan. And make sure that's
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nice and melted. Bring it to a light
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bubble again. And we're going to add in
2:45
our spinach. And then once that's nice
2:47
and welted down, we're going to add in
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our meatballs. Now, there's a bunch of
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different ways that you can serve this.
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I served mine on top of mashed potatoes,
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but you can serve it on top of rice. You
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can make it into a pasta, or you can
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just serve it with a side salad if you'd
2:57
like. But you're done. I love a good
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bowl of ramen noodles. And these
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20-minute Thai red curry ramen noodles
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with a little bit of cherry garlic oil
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are so delicious. And obviously they're
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easy cuz they take 20 minutes. So you
3:09
make a quick oil. You get some herbs.
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Get a little bit of ginger. Pour the oil
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over those fresh herbs. And then you
3:14
want to boil off some ramen noodles. I
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love to use the brown rice ramen
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noodles. Add a little soy sauce to the
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mix. Toss it all together. And then I
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serve it off with green onions on top.
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They're so good. You guys are going to
3:24
love them
3:35
until I switch to the other side. To the
3:37
other side.
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[Music]
3:45
Butter chicken and homemade naan. My
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little sister and her baby came over and
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she wanted me to make this for them.
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Everybody cleaned their plates. There
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were no leftovers. This is how I made
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it. I diced up some chicken thighs. I'm
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adding plain Greek yogurt, garlic paste,
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ginger paste, turmeric, garam masala,
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chili powder, and a little bit of lemon
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juice. Let this marinate. And now we're
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going to start on our dough for the
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naan. Mixing warm water with yeast and
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sugar. Let this sit for 10 minutes. And
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then you can add flour, baking soda,
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baking powder, olive oil, a little bit
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of Greek yogurt. Mix this well. And then
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we're going to let this rise for an hour
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and a half. In the meantime, I'm melting
4:21
some ghee in a pan. I'm going to cook my
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chicken. Once it is fully cooked, I'm
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going to remove this chicken from the
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pan. And then I'm going to start making
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my sauce. I'm adding more ghee, diced
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red onion, garlic paste, ginger paste, a
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can of diced tomatoes, tomato paste,
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heavy cream, the same spices, and some
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cashews. Let this simmer, and then I'm
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going to add it to my blender and blend
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until smooth. Once blended, you can re
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add your chicken. I'm adding heavy cream
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and cilantro for garnish. After you've
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let your dough rise, you can section it
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out and cook in an ungreased pan. Try
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this out, guys. Let me know what you
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think.
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Make this mac and cheese with me. Now,
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if you can find what's called elbow
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macaroni. I have searched everywhere for
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elbow macaroni, and I think it would
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actually look better than this.
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Some water. A little bit of salt.
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The pasta's cooked and it's just been
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drained. Now we can move on to the
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sauce. I've just got some salted butter
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and let that melt.
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So, while that butter is melting, I'm
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just going to add some garlic granules.
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You can use garlic granules or um fresh
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garlic. That's completely up to you. Put
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a dash of corn flour in. And you can
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actually use normal flour for this as
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well.
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A good stir in.
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I've just got this double cream from
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Aldi. I'm just going to pop some of this
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in.
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You can use double cream or heavy cream.
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Just keep stirring that black pepper.
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Some people add hot sauce at this point
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as well, but I'm not going to do that.
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I'm going to pop that on the side. And
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then I'm just adding a bit of paprika.
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Going to add some pasta water
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somehow.
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Add some soft cheese. This is from Aldi
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as well. I'm pretty sure this was like
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79p and it's the same price for full fat
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and it's the same price for non full
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fat. Um, we were actually using the full
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fat one today.
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You really got to mix that soft cheese
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in to make sure it's all melted down. We
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don't want any lumps. Cheese of choice
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is mature cheddar again from Aldi. I've
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just got the red one. Quite like the
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color. And just some grated mozzarella.
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Add whatever cheese you want to pop in.
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You just mix that in and let it all
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melt.
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Our
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pasta.
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Make sure it's all covered. I mean, some
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people actually like to eat it like this
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now at this point, but I I actually like
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it with a bit more of a baked cheese
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crust. I just transfer it into this
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little bacon Pyrex thing. It can bake.
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Little bit more cheese over the top just
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to kind of give it that little cheese
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cheese crust I like to call it. And then
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this one. See, we've got two mac and
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cheese out of that. And I can freeze
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some. It's quite good actually. Just pop
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that in the oven. I think I'm going to
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let that go in for about 10 to 15
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minutes. And here they are.
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When I was writing my cookbook, I knew
8:01
this was one recipe that had to be in
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it, which is my mom's spaghetti bake,
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which we've been eating for as long as I
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can remember. Like, growing up, I did
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not want to go to a restaurant for my
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birthday. I would always request this.
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To a pan, you're going to brown up one
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pound of ground beef, and then drain any
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grease with whatever method that you
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choose. Then, you're going to add 1 8 oz
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can of tomato sauce, a half a cup of
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water, and one package of spaghetti
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sauce mix. And once that's all combined,
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you're going to switch the heat to low.
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And you're just going to let this simmer
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for 20 minutes, stirring frequently. And
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while that's simmering, you can cook
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your pasta. You're going to break a half
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a pound of spaghetti into thirds and
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cook according to the package. Then
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drain and set aside. Then to another
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pot, you're going to add in 2 Tbsp of
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butter. Once it's melted, you're going
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to whisk in 2 Tbsp of flour and cook for
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2 minutes. Then you're going to
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gradually add in 1 cup of evaporated
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milk and 1/2 a cup of water. Next, just
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switch the heat to low and gradually add
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in 1 cup of shredded cheddar cheese and
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1/4 a cup of grated Parmesan cheese. And
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just cook until all the cheese is
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melted. And to assemble in a 9 by13
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casserole dish, you're going to add in
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half of the spaghetti, half of the meat
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mixture, all of the cheese sauce
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mixture, the rest of the spaghetti, and
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then the rest of the meat mixture. And
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to finish it off, you're going to top
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with 1 cup of shredded cheddar cheese.
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Then this goes in a 375°ree oven for 20
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minutes. And like I said, this was a
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staple growing up in our house. And if
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you enjoyed this recipe, I have a lot
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more easy recipes in my cookbook that is
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now
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[Music]
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Heat. Heat.
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[Music]
10:00
Heat.
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[Music]
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Heat.
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[Music]
11:24
don't feel like cooking dinner tonight,
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but you're responsible for dinner in
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your household. Same and same. But don't
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worry, I've got you covered. This is so
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easy to make. We're going to make some
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buffalo chicken wraps. Cook your chicken
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in some buffalo sauce according to the
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back of the package of your chicken.
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When it's done, you want to cut it up
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into bite-sized pieces. Heat up your
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tortilla and then add your buffalo
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chicken and whatever toppings you want.
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I did some shredded cheddar cheese, some
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ranch, of course, lettuce, and then some
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tomatoes.
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This was so easy to make and perfect for
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those nights when you really don't feel
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like cooking. And let's be honest, who
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doesn't like a buffalo chicken wrap? I
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hope you guys enjoy this and make sure
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you follow me for more really easy
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recipes.
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[Music]
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Baby.
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