Ben Chelin

Top 3 Recipes of 2025: Sheet Pan Chicken Kefta Wraps 🔥 For all of you asking - the app link for Osta is in my bio or you can search “Osta Recipes” on the App Store or Google Play store ‼️🫶 Comment “Recipe” and I’ll send you the full recipe card for free!! For the Chicken Kefta: -1.5–2 lbs ground chicken (700-900 g) -2 tbsp tomato paste -8 garlic cloves, minced -2 tsp smoked paprika, 2 tsp cumin, 2 tsp salt, 2 tsp black pepper, 1 tsp turmeric, 2 tsp garlic powder -1/3 cup fresh parsley, chopped -1/3 cup fresh cilantro, chopped (optional) -1 large or 2 medium yellow onions, grated + squeezed dry* -On top before baking: 4 tbsp olive oil For the Roasted Garlic: -2 garlic heads, 1 tbsp olive oil and 1 tsp salt For the Fresh Salad: -1/2 large red onion, thinly sliced -1 cup cherry tomatoes, quartered -1/4 cup fresh parsley, chopped -1 tsp salt, 1 tsp pepper & 2 tsp sumac -Juice of 1/2 lemon Roasted Garlic Paprika Sauce: -Roasted garlic cloves, 1/4 cup mayo, 1/4 cup Greek yogurt, juice of 1/2 lemon, 1 tsp paprika + 1 tsp pepper 1. Preheat oven to 400°F (205°C). Slice the tops off two garlic heads, drizzle with olive oil and salt, wrap in foil, and roast for 45–60 minutes until golden and soft. While the garlic roasts, prep the kefta. 2. Grate the onion, squeeze out all liquid with paper towel or cheesecloth. (This prevents watery kefta.) In a large bowl, combine chicken, tomato paste, minced garlic, spices, parsley, cilantro (if using), and the grated onion. Mix with your hands for 2–3 minutes until sticky and well combined. 3. Spread onto the sheet pan in a 1/2-inch (1.25 cm) thick rectangle. With a knife, score into 1-inch strips (2.5 cm). Drizzle evenly with 4 tbsp olive oil. 4. Bake for 12–15 minutes, then broil 2–5 minutes until golden and slightly crisp on top. 5. While baking, toss onion, tomatoes, parsley, salt, pepper, sumac, and lemon juice in a bowl. 6. Squeeze roasted garlic cloves into a bowl, mash, then mix with mayo, yogurt, lemon juice, paprika, and pepper until smooth. 7. On lavash or pita, slather sauce, add 1–2 strips of chicken kefta, top with salad. Roll tight. For extra magic, crisp the wrap in a lightly oiled skillet for 1-2 mins per side.

BROWN BUTTER LEMON SPAGHETTI 🍋 Comment “Recipe” and I’ll send you the full recipe card for free! 
So simple yet bursting with vibrant flavors… After years of perfecting this family recipe, this is truly the best springtime pasta I have ever had. There are 3 key steps that I have found in taking this recipe from good to gold. 1️⃣ Brown the butter perfectly - stir often over medium-low heat until the butter turns golden brown, forms those little toasty brown bits at the bottom, and smells nutty 2️⃣ Save that pasta water, it is liquid gold. You should incrementally pour more into the pan after the pasta has been added in order to reach your desired consistency. 3️⃣ Add a motherload of FRESHLY grated parmesan both to the sauce and onto each plate. Please do not use pre-grated parmesan 🥺 Ingredients: -300 grams of spaghetti -Juice of half a lemon -1 tablespoon of lemon zest -5 fresh garlic cloves, cut into slivers -1 cup of parmesan, grated -3/4 cup of heavy cream, room temperature -Pasta water, as needed (save lots — it’s insurance) -4 tablespoons of butter -Fresh parsley, chopped (optional) I ran out of space for the instructions so they are pinned in the comments! You can also comment “RECIPE” and I’ll send you the recipe card to screenshot and save 🫡

5 Cooking Tips from 98 years of living. Introducing my cooking mentor and great aunt, Sheila ❤️ Show some support to this video and I’ll do my very best to make some recipe videos with her and share more wisdom 🥰 Aunty Sheila owned a bakery and deli, cooking professionally for all of her local fans for over 80 years. When my grandma (Sheila’s sister) passed when I was 4 years old, Sheila was quickly adopted by my two siblings and I, as an honorary grandmother. I hope enjoy her contagious laugh, love, and wisdom. -Ben

Smashburger Tacos 🍔🌮 Comment “Recipe” and I’ll send you the full detailed recipe card for free!! Crispy smashburger tacos with caramelized onions, melty cheese and the ultimate burger sauce 💥 When I say good cookware makes a bigger difference than people realize… I mean it! I’ve been using @madein for a while now but this carbon steel griddle is a total game changer. More space, insanely even heat, and way less chaos when cooking for a group. If you’re looking to upgrade your cookware, I linked my favorite @madein pieces in my bio #madeinpartner For the Caramelized Onions: -2 large yellow onions, diced -2 tsp salt -1 tbsp butter -2 tbsp olive oil For the Burger Sauce: -1 cup mayonnaise -3 tbsp ketchup -1 tbsp Dijon mustard -2 tbsp pickle juice (optional) -2 tsp Worcestershire sauce -2 tbsp caramelized onions -Seasoning: 1 tsp each paprika, salt, pepper, garlic powder, onion powder For the Tacos: -1 lb ground beef (20% fat) -8-10 small flour tortillas -Cheddar cheese slices -Romaine lettuce, shredded -Pickles, optional -Spice mix: 2 tsp seasoning salt, 1 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp black pepper -Neutral oil, as needed Instructions: 1. In a griddle (or pan) over medium-low heat, melt the butter with olive oil. Add diced onions and salt. Cook slowly, stirring every few minutes and adding a splash of water every 15 minutes, until deeply golden and jammy. 2. In a bowl, mix together all burger sauce ingredients until smooth. Refrigerate until ready to serve. 3. Combine all the burger spice mix ingredients in a small bowl. Roll beef into small balls (2 to 3 tbsps). Press each ball firmly onto a tortilla into a very thin layer reaching the edges (the beef shrinks a lot). Season lightly with the spice mix. 4. Heat a lightly oiled section of your griddle or another pan over medium-high heat. Place tacos meat-side down and press gently for a good sear. Cook undisturbed for 3–4 minutes until deeply browned and crispy. 5. Flip, top with cheddar cheese, and cover for 1–2 mins until melted and the tortilla is lightly toasted. 6. Top with burger sauce, caramelized onions, lettuce, and optional pickles. Enjoy!!

Brown Butter Brookies 🤎 Comment “Recipe” and I’ll send you the full recipe card with more details for free!! For ALL of you asking about the app, search “Osta” on the app or Google play store 🫶 Fudgy brownies layered with the best brown butter cookies…. I tested over 100 recipes and this is the winner 👑 Brown Butter Cookie Dough: -1 cup brown sugar + 1/2 cup white sugar -1 cup unsalted browned butter -2 large eggs, room temp -2 tsp vanilla bean paste -2 cups all-purpose flour -3/4 tsp baking soda -1/4 tsp baking powder -1/4 tsp salt -2 cups semi-sweet chocolate Brownie Batter -1/2 cup salted butter, melted -2 tbsp olive oil -2 eggs -3/4 cup flour -1/2 cup brown sugar + 1/4 cup white sugar -1 tsp vanilla -1 cup chocolate chips (melted) -1/4 cup cocoa powder For on Top: -3 oz semi-sweet chocolate chunks Instructions: 1. Make the cookies first: Brown butter and let cool slightly. Whisk with sugars with the browned butter until glossy, then add eggs and vanilla. Sift in the dry ingredients until just combined, then fold in chocolate. Chill for at least 1 hour. 2. Preheat oven to 350°F (175°C) and line an 8x8 pan with parchment. 3. Make brownie batter: Melt butter with chocolate chips, whisk in olive oil and cocoa powder. In another bowl, whisk sugars, eggs, and vanilla. Combine with chocolate mixture, then fold in flour until just mixed. 4. Assemble: Pour half the brownie batter into the pan and spread evenly. Add chunks of cookie dough across the surface (don’t cover fully). Pour remaining brownie batter over top, then finish with more cookie dough pieces pressed lightly on top. Lastly, top with the chocolate chunks to your liking. 5. Bake for 30–40 minutes, until edges are set and center is slightly soft. A toothpick should come out with moist crumbs, not wet batter. 6. Cool completely before slicing (this is key for clean layers).

Korean Popcorn Chicken 🍿🍗 Comment “Recipe” and I’ll send you the full recipe card for free!! For all of you asking about the app, search “Osta” on the app or Google play store ‼️🫶 The crispiest korean porocrn chicken… sweet, spicy and so simple. You can also make this in the air fryer!!🔥 For the Chicken: -2 lb chicken thighs or breasts, cut into 1 inch cubes -2 eggs -2 tbsp rice vinegar -6 garlic cloves, minced -1 tbsp fresh ginger, grated -Seasonings: 2 tsp garlic powder, 2 tsp onion powder, 2 tsp salt, 1 tsp black pepper, 1 tsp gochugaru (optional) -1/4 cup cornstarch -1/2 cup all-purpose flour -Neutral oil, for frying For the Sauce: -1.5 tbsp gochujang -2 tsp sesame seeds -3 tbsp ketchup -4 garlic cloves, minced -1.5 tbsp honey -3 tbsp butter -1 tbsp rice vinegar -1 tbsp soy sauce -2 tsp sesame oil -1 tsp gochugaru (optional) Garnish: -Sesame seeds -Green onions, sliced Instructions: 1. In a bowl, combine chicken with eggs, vinegar, garlic, ginger, & seasonings. Mix well & marinate as long as you wish (1 hour ideal, 1 min works). →For frying: add the cornstarch & flour directly into the same bowl and mix until evenly coated & sticky. →For air frying: do NOT add flour yet. You’ll coat it separately in step 2. 2. For frying: skip this step & go to step 3. For air frying: in a new bowl, mix cornstarch & flour. Remove chicken from marinade then toss in dry ingredients until fully coated. Press lightly so it sticks. 3. For frying: heat neutral oil to 350°F / 175°C. Fry in batches for 7–8 mins until golden and crispy, transfer to a rack. 4. For air frying: oil the basket & spray/brush the chicken with oil. Cook at 375°F for 8 mins, flip, cook for 6–8 mins more until crispy & cooked through. Work in batches. 5. In a pan over medium-low heat, combine gochujang, ketchup, sesame seeds, garlic, honey, rice vinegar, soy sauce, sesame oil, & optional gochugaru. Bring to a simmer, add butter, stir until melted, remove from heat. 6. Add the chicken directly to the sauce & toss OR in a mixing bowl, combine your desired amount of sauce with the chicken to control how saucy it gets. 7. Serve over jasmine rice, garnish with sesame seeds & green onions. Enjoy :)

Crispy Beef Tacos with Honey Chipotle Sauce 🌮 Comment “Recipe” and I’ll send you the full recipe card for free!! For ALL of you asking about the app, it’s called Osta. Link is in my bio or search “Osta” on the App Store or Google Play store ‼️🫶 Minimal effort, maximum flavor… crispy, juicy tacos with melty cheese and the most addictive sauce 🔥 For the Beef: -1 lb ground beef (I use 80/20) -1 yellow onion, diced -6 garlic cloves, minced -2 tbsp tomato paste -1/2 cup beef stock -1 tbsp avocado oil Taco Seasoning: -1 tbsp cumin, 1 tbsp chili powder, 2 tsp paprika, 2 tsp oregano, 2 tsp garlic powder, 2 tsp black pepper & 1 tsp cayenne (optional) Honey Chipotle Sauce: -2/3 cup sour cream -1/3 cup mayonnaise -2 chipotle peppers (from a can with adobo sauce) -2 tbsp honey -4–5 garlic cloves -1 tsp black pepper -1 tsp cumin -1 tsp paprika -1 tsp salt -Juice of 1/2 lime Pico De Gallo Recipe: -4 roma tomatoes, diced -1/2 white onion, finely diced -1/3 cup cilantro, finely chopped -1 lime, juiced -2 tsp salt -1 tsp pepper For Assembly: -10 to 12 mini tortillas -2 cups shredded mozzarella -Avocado oil for frying Instructions: 1. Heat 1 tbsp avocado oil in a large pan over medium heat. Add the diced onion and sauté until soft, about 3–4 mins. Add the minced garlic and cook for another 30 secs. Add the ground beef and break it up. Cook until mostly browned. Add the taco seasoning (or 2 to 3 tbsp store-bought) and tomato paste, mix well, and sauté for 2–3 mins. Pour in the beef stock and cook for 8–10 minutes, or until the liquid evaporates and the beef is saucy & fully cooked. 2. In a blender or food processor add all of the sauce ingredients. Blend until smooth. 3. Combine the diced tomatoes, onion, cilantro, lime, salt and pepper to create the pico de gallo. 4. Lay a tortilla flat. Add a thin layer of mozzarella, 2–3 tbsp of the beef filling, then another sprinkle of cheese. Fold it over & repeat. Heat a splash of avocado oil over medium-low heat. Add the folded tacos and cook until golden and crispy on both sides, adding more oil as needed. Work in batches so they crisp. 5. Plate them up, open the tacos, fill with pico de gallo, honey chipotle sauce & enjoy.

Sheetpan Seekh Kebab Wraps Seekh kebab is a South Asian grilled kebab made from ground meat—usually lamb or beef—mixed with onion, fresh herbs, and warm spices, then molded onto skewers and cooked over an open flame. This is the lazy version. No skewers, no grill–all you need is a sheet pan! You can serve these however you want. Over rice, or this wrap here with a roasted garlic-green chutney mayo. Roll it tight, toast it in a pan until crispy, and dig in. Seekh Kebab 2 lbs ground lamb or beef (80/20) 3 red onions, grated and squeezed dry 1/2 cup cilantro, finely chopped 1/4 cup mint, finely chopped 4 cloves garlic, grated 1 1/2 tbsp fresh ginger, grated 1 serrano, finely minced 1 tsp each: cumin, coriander, garam masala, smoked paprika 1 1/2 tsp salt 1 tsp black pepper Roasted Garlic 1 bulb garlic Olive oil Salt Chutney Mayo 1/2 cup each cilantro + mint Juice of 1 lemon 1 serrano 1/2 tsp each cumin + coriander Salt + pepper to taste 1 cup mayo Wraps Wrap bread of choice Pickles, tomato, red onion, cilantro, mint Instructions 1. Wrap garlic bulb in foil with olive oil and salt. Roast at 425°F for 10–15 min. 2. Grate onions, squeeze out all the liquid. Mix with herbs, spices, and meat for 2–3 min until sticky. 3. Spread onto the sheet pan, separate into strips with a spatula, drizzle with oil. Roast alongside the garlic 18–20 min, then broil 4–6 min for char. 4. While the kebabs rest, squeeze roasted garlic into a blender with all chutney mayo ingredients. Blend until smooth. 5. Dip flatbread in pan drippings, layer with kebabs and toppings, drizzle with mayo. Roll tight, place seam side down in a lightly oiled pan, toast until crispy.

Crispy Chicken Caesar Schnitzel 🔥 The crispiest golden schnitzel topped with the most addictive Caesar you’ll ever have. Ingredients: For the Chicken Schnitzel -2 chicken breasts, butterflied and flattened -Seasoning: 2 tsp each paprika, garlic powder, onion powder, salt, black pepper -1 cup all-purpose flour -2 eggs, whisked until smooth -2 cups cornflakes, crushed into small pieces (not powder, small crunchy bits) -Neutral oil, for shallow frying For the Caesar Dressing -1 large or 2 small heads of romaine lettuce, chopped into bite-sized pieces -4 anchovy fillets or 2 tsp anchovy paste (optional but highly recommended) -4 garlic cloves, minced -5 tsp fresh black pepper (divided) -2 tsp salt -1 tbsp Dijon mustard -1½ tbsp Worcestershire sauce -1½ tbsp red wine vinegar -2 tsp vinegar-based hot sauce (optional) -½ lemon, juiced -2 egg yolks -1 cup neutral oil -1 cup fresh parmesan cheese, finely grated -Extra parmesan and black pepper, for garnish Instructions: 1. Butterfly each chicken breast, then pound to an even thickness of about ½ inch. In a small bowl, mix all the chicken seasonings and sprinkle evenly over both sides, pressing it in so it sticks. 2. Set up three bowls: flour, whisked eggs, and crushed cornflakes. Dredge chicken in flour, then egg, then press into cornflakes until fully coated. Place on a plate and let sit for 10–15 minutes so the coating sticks. 3. On a cutting board, mash garlic, anchovies, 2 tsp black pepper, and 2 tsp salt into a rough paste. Transfer to a bowl and add egg yolks, Dijon, Worcestershire, hot sauce, red wine vinegar, and lemon juice. Whisk until combined. 4. While whisking constantly, slowly drizzle in the neutral oil until emulsified and thick. Add parmesan and remaining black pepper, then whisk until smooth. 5. Heat neutral oil to 350°F / 175°C, about halfway up the chicken. Fry schnitzel for ~4 minutes per side, spooning oil over top, until golden and cooked through. Remove and lightly salt. 6. Whisk dressing again, add romaine, and toss until evenly coated. 7. Plate schnitzel, top with Caesar salad, and finish with extra parmesan, black pepper, and a squeeze of lemon. Serve immediately.

One-Tray Caramelized Onion & Garlic Pasta 🔥 Comment “Recipe” and I’ll send you the full recipe card for free!! For all of you asking… the app is called Osta and is linked in my bio or you can search “Osta” on the App Store or Google Play store 🫶 Minimal effort, max comfort. Sweet, savory, a little spicy... this one has all the flavor. Tip: Best served with with chicken, shrimp, or tofu 🫡 Ingredients: -2 large onions, thinly sliced -1 whole garlic head -2 tbsp chili crisp @momofukugoods -1 1/2 cups of cream or coconut milk (room temp) -1 tbsp soy sauce (optional) -1/2 cup fresh Parmesan cheese, grated -1/2 lemon, juiced -12 oz (340 g) pasta of choice -5 tbsp olive oil -Pasta water (as needed) -Seasonings: 1 tbsp paprika, 2 tsp garlic powder, 2 tsp salt, 2 tsp pepper, 2 tsp italian seasoning Instructions: 1. Preheat oven to 400°F (200°C). Add sliced onions to a baking dish. Toss with paprika, garlic powder, salt, pepper, Italian seasoning, and 4 tbsp olive oil until well coated. 2. Slice the top off the garlic head (about ¼ inch), drizzle with 1 tbsp olive oil, sprinkle with salt, and place it cut-side up on top of the onions. 3. Cover with foil and bake for 1 hour, tossing the onions every 20 minutes (twice total). Each time, add a splash of water to prevent burning. You’re looking for deep golden, jammy onions. 4. While that magic is happening, cook pasta according to package instructions. Reserve up to 1 cup of pasta water before draining. 5. Remove garlic from the dish and let cool slightly (freezer hack = elite move). Squeeze the roasted garlic into the onions. 6. Add chili crisp, cream (or coconut milk), soy sauce (if using), lemon juice, Parmesan, and cooked pasta. Toss everything together, adding some pasta water as needed until glossy and saucy. Taste and adjust salt if needed. 7. Finish with extra Parmesan, chili crisp, and fresh parsley if you’re feeling fancy.

Raising Cane’s at Home 🐔🏠 Comment “Recipe” and I’ll send you the full recipe card for free!! For ALL of you asking - the app link for Osta is in my bio or you can search “Osta Recipes” on the App Store or Google Play store ‼️🫶 Crispy buttermilk chicken tenders, addictive Cane’s sauce and fluffy texas toast… all at home! For the Chicken: -2 lbs (0.9 kg) chicken breast, sliced into strips (or use tenderloins) -2 cups buttermilk -1/3 cup pickle juice -Seasonings: 1 tsp garlic powder, 1 tsp paprika, 1 tsp onion powder, 1 tsp salt, 1 tsp black pepper -Neutral oil, for frying Flour Mixture: -2 cups all-purpose flour +1/2 cup cornstarch -1 tsp baking powder -Seasonings: 2 tsp garlic powder, 2 tsp paprika, 2 tsp salt, 2 tsp black pepper Cane’s Sauce -1/2 cup mayonnaise -1/4 cup ketchup -2 tsp Worcestershire sauce -Seasonings: 1 tsp garlic powder, 1 tsp onion powder, 1 tsp paprika, 1 tsp black pepper, 1 tsp seasoning salt Instructions: 1. Slice the chicken breasts into strips about 1 inch thick and 3–4 inches long (roughly tender-sized). In a bowl, whisk together the buttermilk, pickle juice, and chicken seasonings until fully combined. Add the chicken and toss to coat. Cover and refrigerate for at least 2 hours, or overnight for extra tender chicken. 2. In a large bowl, combine the flour, cornstarch, baking powder, and flour mixture seasonings. Mix. 3. Add neutral oil to a large pot or deep skillet until it is about 2–3 inches deep. Heat the oil to 350°F / 175°C. Keeping the oil around this temperature ensures crispy chicken without burning the coating. 4. Drizzle a little buttermilk marinade into the flour mixture and stir to create flaky, crispy bits. Shake excess marinade off the chicken, then coat each piece thoroughly in the flour mixture. Shake off any extra flour and gently place into the hot oil. 5. Don’t touch them for the first 1–2 mins, that’s how you get the perfect crust. Fry for 7–10 mins, or until golden brown and cooked through. Transfer the chicken to a paper towel-lined rack to drain. 6. In a bowl, combine all the sauce ingredients then refrigerate. 7. Serve the chicken with a side of sauce, texas toast & crinkle fries… Enjoy :)

One-Pan Chicken Shawarma Rice Bowls 🔥 Comment “Recipe” and I’ll send you the full recipe card for free!! All the shawarma flavor, none of the extra steps… juicy spiced chicken, onion rice pilaf, refreshing salad and a creamy garlic sauce 🤌 The secret? A spoonful of @betterthanbouillon Roasted Chicken Base in both the marinade and the rice for that deep, savory, slow-cooked flavor. Everything is better with Better Than Bouillon. #EverythingIsBetter #BetterThanBouillonPartner For the Chicken: -1.5 lbs (680g) boneless, skinless chicken thighs -Seasoning: 1 tbsp paprika, 1 tbsp cumin, 1 tbsp onion powder, 2 tsp coriander, 1 tsp allspice, 2 tsp turmeric, 2 tsp pepper, 1 tsp salt -3 tbsp olive oil + 8 garlic cloves -½ lemon, juiced -2 tsp @betterthanbouillon roasted chicken base For the Rice: -3 tbsp butter + 1 ½ cups yellow onion, diced -1 tbsp turmeric, 2 tsp paprika, 2 tsp garlic powder, 2 tsp pepper -1 ½ cups basmati rice -3 cups hot water -3 tsp @betterthanbouillon roasted chicken base For the Fresh Sumac Salad: -½ large red onion, thinly sliced -1 cup cherry tomatoes, quartered -1 cup cucumber, sliced then halved -1 tsp salt, 1 tsp black pepper & 2 tsp sumac -½ lemon, juiced For the Garlic Sauce: -¼ cup mayonnaise + ¼ cup plain Greek yogurt -2 to 3 garlic cloves + 1 tbsp fresh parsley -1 tsp salt + 1 tsp black pepper -½ lemon, juiced + 1 tbsp olive oil 1. In a bowl, combine the chicken with the spices, olive oil, garlic, lemon juice and Better Than Bouillon. Mix well. Marinate for as long as your patience can handle. 2. Heat a large pan over medium-high heat and add a drizzle of olive oil. Once hot, add the chicken in batches. Cook for 6 to 8 mins per side until golden and cooked through. Set aside. 3. Reduce heat to medium-low. Add butter to the same pan then the onions & cook, stirring often, until translucent. Add the garlic & spices, cook for 1 to 2 mins. Add the rice and toast for 2 mins while stirring. Pour in the hot water mixed with Better Than Bouillon. Stir & bring to a boil. Once boiling, cover & reduce heat to low. Simmer for 20 mins until cooked. 4. Mix the salad ingredients in one bowl and the sauce ingredients in another bowl. Enjoy!