Mimosas & Samosas

Mimosas & Samosas Making food and memories in my kitchen. Sharing recipes, tips, & inspiration. Wife, mom of 3, sourdough baker and dog lover!
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08/22/2026

📣CRISPY OVEN BAKED CHICKEN🔥Easy dinner idea that the family will love!
RECIPE ⬇️
INGREDIENTS-
3-4 lbs chicken. I’m using drumsticks & boneless skinless thighs.
2 tsp Aleppo pepper (Optional)
1 cup Louisiana Fish Fry or Chicken fry
2 tsp Paprika (for color) you can also use smoked paprika or hot paprika
3 Tbsp Olive oil (divided)
DIRECTIONS-
Preheat oven to 425F Convection setting is preferred.
Butterfly the drumsticks like I show in the video or skip this part. It’s up to you.
Toss the chicken in 2 Tbsp olive oil and Aleppo pepper (if using).
Add a cup of the fish fry to a bowl and shake in some paprika for color.
Add the chicken pieces to the coating and make sure it’s covered completely.
Set them on a parchment lined baking sheet with a drizzle of the remaining olive oil.
Bake and enjoy! Yes, it’s that easy.
NOTE-You can use breasts but either pound the breast thin or use tenderloins because breasts can be extra dry when baked. I would recommend shallow frying instead.
Another note-You can find the fish or chicken fry at most grocery stores or Fish King. Check by the breadcrumbs.
Hope you make this!

08/20/2026

I hate this about me. But I also hate cleaning the stove🤷🏻‍♀️

08/19/2026

CHOCOLATE PUDDING CAKE! My MOST requested cake!🎂RECIPE⬇️
INGREDIENTS-
2 cups all purpose flour (organic)
1 cup sugar (I used organic sugar)
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp Rosie Delight or cinnamon
1/3 cup cocoa powder
1, 5.1oz package instant vanilla pudding mix
3/4 cup vegetable oil or oil of your choice
3 large eggs
1 1/2 cups milk (2% works great)

DIRECTIONS-
Preheat oven to 350 (I use convection)
Add all the dry ingredients to a mixing bowl, whisk together and set aside.
In another mixing bowl, add the eggs and beat with a mixer. Add in the milk & oil and beat for a minute. Gradually add in the dry ingredients and mix with the mixer until smooth. The batter will be thick and that’s ok. Pour batter into a greased and floured baking dish. I used a Bundt cake pan. Bake about 45-50 minutes or until a toothpick inserted in the center comes out clean.
My family prefers this cake unfrosted because we serve it with vanilla ice cream and fresh berries! Hope you try this recipe and let me know what you think! As always, thank you for the comments, likes, and shares!
♥️Follow for more easy recipes!

08/13/2026

YALANCHI RECIPE ⬇️ vegetarian Sarma! Grape leaves filled with fragrant jasmine rice, pine nuts, fresh herbs, onions, 🍋 & pomegranate molasses! A must make mezze for entertaining! Best of all, you can make them ahead of time!
INGREDIENTS-
1 jar grape leaves. Drained, soaked, and rinsed.
3 cups jasmine rice, rinsed & drained
3 cups finely chopped onions
1/3 cup pine nuts or crushed walnuts
1/2 cup lemon juice divided
1/2 cup chopped parsley
1/4 tsp black pepper
2 tsp kosher salt
1/2 cup olive oil
2 heaping Tbsp tomato paste
2 heaping Tbs hot pepper paste
3 Tbsp pomegranate molasses
2-3 carrots for lining bottom of pot
Water
DIRECTIONS-
Heat oil in large pot, add onions and cook about 5 minutes. Add in pine nuts and continue cooking few more minutes. Add salt and pepper, tomato & pepper paste. Add rice and combine. Add pomegranate molasses, lemon juice, & parsley. Add 1 1/2 cups water and cook until water is absorbed. Rice will still be crunchy. Taste and adjust seasonings if necessary.
Empty mixture into big bowl to cool off. Prepare work station for wrapping.
Lay grape leaf vein side up. Remove stem at base and add Tbsp of mixture. See video. Fold up bottoms of leaf, then sides, then roll. Continue until mixture is finished. If you have extra filling, stuff some bell peppers. Save any torn leaves for lining your pot. Next add sliced carrot sticks to the bottom of the pot, arrange stuffed leaves nicely on top.
Prepare mixture of 2 cups water, 1/4 cup lemon juice, and tsp kosher salt. Stir together and pour on top of all the leaves. Bring to a boil then place a heat safe dish on top of the leaves. Cover with lid, lower heat and cook for an hour. Turn off heat and let the pot sit for at least 30-40 minutes to absorb any remaining liquid. Now you can attempt the infamous flip of the pot, or carefully remove your stuffed leaves and arrange in a platter. Serve with lemon slices and enjoy!

08/04/2026

🇦🇲ARMENIAN STRING CHEESE🔥 and Pillsbury Crescent rolls! RECIPE ⬇️ A great combo! Always a hit with my kids and easy enough for them to make for themselves 🙌 Win Win!
INGREDIENTS-
1 tube Pillsbury crescent rolls
Armenian string cheese or mozzarella cheese
Salt
Dried mint
Aleppo pepper
DIRECTIONS-
Preheat oven to 375
Unroll the dough.
Just fill with cheese, Aleppo pepper, dried mint, and a sprinkle of salt (my cheese isn’t salty so I add salt). Wrap them up and bake at 375 until golden brown and cheese is melted.
Enjoy and follow for more!

07/22/2026

🫜BEET & GREEN APPLE🍏 SALAD with fresh herbs! Recipe⬇️
Super easy and can be made ahead!
INGREDIENTS-
4 medium beets. Cooked until fork tender. I boiled mine but you can roast them also.
1 large Granny Smith apple 🍏 diced small
2 green onions chopped
1/2 cup of fresh dill chopped
1/3 cup fresh parsley chopped
Salt to taste
1/2 tsp ground cumin
3 Tbs seasoned rice vinegar or lemon juice
Good drizzle of Extra Virgin olive oil
DIRECTIONS-
Cook your beets, and once cooked, peel and chop into medium chunks.
To a bowl, add the beets, diced green apple, green onions, dill, parsley, seasonings and vinegar & oil. Combine and serve chilled.
NOTE-Feel free to customize the fresh herbs. Swap out the parsley for cilantro. You can also add crushed garlic. Totally customizable and delicious!
Hope you make this!

07/16/2026

She’s fine! But, ANSWER THE PHONE MOM! Also, why does my brain always go to the darkest scenario😅 Is this an Armenian daughter thing??

07/16/2026

ZEITOV FASOULIA!💚RECIPE⬇️ Middle Eastern style Braised Romano beans with garlic, tomatoes and spices. This can also be made with string beans.
INGREDIENTS-
2 lbs Romano beans trimmed and cut
3-4 Tbsp Olive Oil
1 onion chopped
3 cloves minced garlic
Salt & pepper to taste
1 tsp Aleppo pepper
15oz can diced tomatoes
1 cup water
2 Tbsp tomato paste
1 Tbsp mild pepper paste
DIRECTIONS-
Trim the beans, cut into 2” pieces and set aside.
In a braiser (with a lid) over medium heat, add the olive oil. Once hot, add the onions and sauté until slightly golden. Add the garlic and cook for just a minute. Bring in the beans and toss together. Add the salt, pepper, and Aleppo. Pour in one can of diced tomatoes and one cup of water. Add the tomato paste and pepper paste. Combine to coat the beans.
Bring to a simmer. Lower heat. Cover and cook about 35-40 minutes or until beans are tender.
Serve this over rice or with pita bread. Enjoy this delicious dish warm or cold. So good, I hope you make it!

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