I don’t want to leave!

Yes I’m blogging in the middle of my honeymoon BUT I just wanted to let you all know how fabulous this place is.  

Its truly incredible and I cant wait to share reviews on the food! And I’ve already thought of 10 dishes I need to try to make 


Talk to you all soon!!! 


~ Aisha 


Mm, Honey.

My oh my it is difficult packing for someone else other than yourself!

It’s my last day in dreaded Milwaukee before I leave for a week and as excited as I am, I’m also a mess. All these last minute things started popping up and I planned way ahead to not let these things interfere on my last day. I thought I’d clean the house, go get my nails done, shower, and then head home for a bit before we leave BUT sigh, do things ever plan out accordingly?

Anywhoo, I am currently scrubbing this house clean and doing some laundry.

Or I was.

I took a break.

A blogging break :)

Let me tell you what I think is so amazing and I should use more often —-> A crockpot.

It seems old fashioned but really though, it is a necessity in the kitchen. All you have to do is throw a bunch of ingredients together into the crockpot and let it cook for 7-8 hours and voila! You have an amazing meal. And during those 7-8 hours what do you do?

Just about anything.

Go to work, clean the house, go out shopping, paint your nails, SLEEP. I don’t know, but you have a lot of time.

Time I wish I had right now :/ Oh and let’s not forget my second video! Enjoy! :)

This video is the actual wedding ceremony itself, called the nikkah and rukhsati. 

Honey Sesame Chicken (crockpot version)

yields 4 servings 

2.5 pound boneless, skinless chicken breasts
1 cup honey
1/2 cup soy sauce
4 tablespoons diced onion
4 tablespoons ketchup
2 tablespoon sesame oil/canola oil
2 cloves garlic, minced
1/2 teaspoon red pepper flakes (more for a kick)
4 teaspoons cornstarch dissolved in 6 Tablespoons water

Sesame seeds for garnish
Season both sides of chicken with lightly with salt and pepper, put into crock pot.

In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken.

Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through.

Remove chicken from crock pot, leave sauce. Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened.

Cut chicken into bite size pieces, then return to pot and toss with sauce before serving.

Sprinkle with sesame seeds and serve over rice or noodles!

Sooooo goooood.

Just make sure you don’t overdo the cornstarch otherwise it’ll taste pasty eek!

– Aisha

Brown Butter Heaven

Tragedy struck a couple days back.

And I blame the doc. When I tell you about it, you’ll think it’s my fault but it was actually his. So here it goes. I don’t remember why exactly BUT the doc threatened to throw water at me. So thinking I was being clever, I pushed the water bottle towards him and squeezed it. I don’t know why I thought he was not going to react to it because the second he realized I was going to do that, he pushed it towards me and all over my laptop.

See, his fault.

Anyway, after two days of trying to get my laptop to turn on I frantically drove to the nearest apple store and ran in with my arms in the air pleading to save my baby.

Ok maybe not that dramatic but it definitely felt that way in my head! My dad knew what he was doing when he got me this laptop by getting me warranty. I definitely used it up these past three years. And when I got my laptop back yesterday, it was practically BRAND NEW! And just in time because my warranty expires in November. Phew!

I know these random disappearances are bad, but I promise I love my readers way too much to let them hanging! So I’m letting you know in advance (three days? I know, but I didn’t have my laptop!) that I am leaving for my honeymoon this weekend and will be MIA for a week. We’re going to Mexico! Trust me, I’ll have so much to post when I come back!

And even though I got married almost 4 months ago, I’m inviting all of you to join in on the celebrations by sharing my three part wedding highlights these next three days. I love them all, its like I’m reliving the entire experience! Perfect way to jet off to my honeymoon!

This is our Mehndi Highlight. For those that do not know, a Mehndi is a celebration before the wedding where the bride adorns her hands with henna while family and friends celebrate and dance the night away.


Enough chit chat! I’m going to share something utterly delicious and unbuttoning your pants worthy. I am completely obsessed with Jessica from How Sweet It Is. She’s pure genius and a big reason why I blog. She and I have something in common – we’re in love with brown butter. BROWN BUTTER. I’m drooling.

In solid form, it’s disgusting. But in melted brown goodness, it’s sooooo ghooood. GHOOD.  This recipe is slightly adapted from her recipe!

Brown Butter Parmesan Chicken Pasta

Yields 4 servings

2 lbs boneless chicken breasts cut into chunks

1 tsp salt

1 tsp pepper

½ tsp cayenne pepper

1 ½ tbsp canola oil

7 tbsp unsalted butter, cut into cubes

1 medium onion, sliced

1 cup sliced mushrooms

4 garlic cloves, minced

¾ cup chicken broth

½ lb whole wheat pasta (I used penne)

2/3 cup freshly grated Parmesan cheese + more for topping

fresh chopped parsley for topping

[if you like spice, get some sriracha! Goes amazingly well with this]

Heat a large skillet over medium heat and add canola oil. Pat chicken dry and season with salt, pepper, and cayenne. Add to skillet, and brown on all sides. It takes about 10 minutes. Remove and set aside in a bowl.

In the same skillet, add ½ tbsp of butter and add sliced onions. Add a pinch of salt and stir occasionally for 15 minutes until onions have caramelized.

While onions are caramelizing, heat a small saucepan over low heat and add 6 tbsp of butter. Whisk Whisk Whisk! Until you see brown bits on the bottom of the pan. Once you do, turn off the heat and whisk for a bit so the brown bits do not burn.

Also, at this time, you can prepare the pasta. Once the onions are done, add another ½ tbsp of butter and add mushrooms. Cook them for 6 minutes and then add onions back into the skillet along with garlic. Cook for about a minute just so that amazing garlic flavor gets into the onions and mushrooms. =)

Increase the heat to medium high and add chicken broth. Let it bubble and cook for 2-3 minutes. Add chicken, pasta, and parmesan cheese. Toss it all.

Turn the heat to low and drizzle the brown butter over top and toss again. Add more cheese and parsley and SERVE with a side of sriracha!

Yum, yum, YHUM.

I want some right now!

– Aisha

Chicken & Black Bean Enchiladas

I had the best left-overs today, they were so yummy!  They were even better hot out of the oven last nite for dinner.  Wait for it…Chicken & Black Bean Enchiladas.  So gooood!

Like everyday, I was preoccupied at work thinking what a I wanted for dinner when I came across this on pinterest for spicy black bean enchiladas and I knew exactly what I was making right after work.  I didn’t have the energy to run to the store after I got home  I took inventory of the things I had in the pantry, which was not enough of anything to make the recipe I had seen earlier so I decided to throw together a bunch of things and I came up with this:

Chicken & Black Bean Enchiladas:

1 cup shredded cooked chicken
1 can black beans
1 cup chopped peppers (I had mini peppers & fresh poblano from the garden)
1 medium chopped onion
1/2 cup corn
1 package flour tortillas
1 can of green chile enchilada sauce*
1 can of red enchilada sauce*
1 teaspoon cumin
Shredded cheese – mexican blend goes well, or your preference
Red pepper flakes – to taste
Salt & Pepper – to taste

*I only had one can of each, it wasn’t intentional, but this is definitely what made the dish so good.

Preheat oven to 350 (unless you make this ahead and plan to bake later).

To a skillet add 2 tablespoons oil, and add the onions, saute about 2 mins and add the peppers,corn, and chicken. Saute until the peppers and onions are soft. Add the cumin, stir and add the green chile enchilada sauce, mixing well. Cook on medium heat until the mixture thickens.

In a casserole dish, pour some red enchilada sauce coating well. Next spoon the mixture into each tortilla, add a handful of cheese, roll up like a burrito, place in the dish, seam-side down. Continue until all the mixture is used up or your run out of tortillas ;) Then pour the remaining sauce over the top of the enchiladas smothering all the tortillas. Cover with foil and place in the oven for 25 mins. Then remove the foil, the dish should be starting to bubble at this point, place back in the oven uncovered for 8-10 mins. Remove from oven and let stand for 5 mins before devouring.

Happy Eating!


Soup’s On!

I love weekends. 48 hours of pure laziness or pure fun. We’re still under the weather sooo we chose laziness. The doc and I cheered with Nyquil and knocked out! The most awesome 7 hours of sleep I’ve had in I don’t know how long.

I don’t remember the doc accidentally elbowing me in the eye or the cats kneading my stomach and rubbing their faces on me. Nope.

I just know it happened because it’s an everyday thing.

As relaxing as that sleep was, I wanted something as relaxing and soothing to eat. So I made myself my most favorite fall soup.

Butternut Squash.

Ew? I thought the same until I tried this about a year ago. I made thanksgiving dinner last year and it was a hit. Everyone talked about how delicious it was. I also pretended like I slaved away making that but it’s easy peasy. That was one dish I truly cheated on.

And I’ll show you how!


Unfortunately, my camera deleted pictures of the soup! So, photo courtesy by Fudge Ripple

Spicy Butternut Squash Soup

Yields 6 servings

32 ounce store-bought butternut squash soup
(Mine was from Trader Joe’s)

1/2 cup crème fraîche
or full fat sour cream

1 teaspoon cumin powder

1/2 curry powder

1/2 cayenne powder

pinch salt

pinch ground pepper

pinch of cinnamon

Ready for the directions?

Warm up boxed soup on the stove. Add all the ingredients together on the stove. Laddle out into your favorite soup bowl and sip away!

I told you it was easy! And it’s yummy too!

Till next time!

– Aisha