Middle Eastern Chicken & Rice

 

Who does not like yourself a power bowl! The recipe is Arash from Shred Happens. Lots of bold flavors, so delicious!

Ingredients for Chicken:

• 2 pounds boneless, skinless chicken thighs
• 2 1/2 tablespoons EVOO
• 1 tablespoon smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon thyme
• 1/2 tablespoon crushed red pepper
• 1/2 teaspoon cumin (I like more)
• 1/4 teaspoon ground cinnamon
• 2 tablespoon plain yogurt
• 5 tablespoons lemon juice
• Salt & pepper

Directions for Chicken:

Place chicken in a bowl and drizzle with the 1 1/2 tablespoons EVOO. Combine the paprika, garlic powder, thyme, red pepper, cumin and cinnamon and season the thighs. Combine the yogurt and lemon juice, salt and pepper and add the thighs.

Marinate for 4-6 hours in the fridge.

In a large skillet, heat remaining 1 tablespoon EVOO. Add chicken and sear for 4 minutes on each side, flip and cook another 1-2 minutes on each side again. Cook until internal temperature is 165-degrees. Set aside and keep warm.

Ingredients for the Salad:

• 1 red onion, thinly sliced
• 10 cherry tomatoes, thinly sliced
• 2 tablespoons chopped parsley
• 2 tablespoons sumac ( new herb for me, delicious)
• 5 tablespoons lemon juice
• salt & pepper

Directions for Salad:

Combine all and set aside.

Ingredients for the White Sauce:

• 1/4 cup yogurt (I used small container Greek plain yogurt)
• 3 tablespoons mayonnaise
• 1 tablespoon red wine vinegar
• 2 tablespoons chopped fresh dill
• Salt and pepper

Directions for White Sauce:

Combine all ingredients and let flavors meld in the frig. Great to use to make egg salad or salad dressing!

Place a serving of Baby Salad Mix in the bottom of the bowl ( my own addition) and then add cooked rice. I like Lundberg Wild Rice Mix. Add Chicken, Salad and then the White Sauce. 

Superb!

Spinach & Feta Tart

 Photo coming. This is from mumsfoodies on Insta. Truly yummy, easy recipe for lunch please.

Ingredients:

• 3/4 cup frozen chopped spinach
• 1 onion, chopped
• 3 eggs, beaten
• 4 scallions (green & white parts), chopped
• 2 teaspoons dill weed, parsley or herb of choice
• 1/2 teaspoon oregano
• 1/2 teaspoon garlic powder
• salt and pepper to taste
• 1/3 cup grated Parmesan
• 1 cup Mozzarella cheese, shredded
• 1 1/2 cup Feta cheese, crumbled
• 1/2 cup almond flour

Directions:

Preheat oven to 410-degrees.

Heat the onion and frozen spinach in a small skillet until softened and cooked. Set aside to cool.

Combine the rest of the ingredients and then add the cooled onion and spinach.

Line a 9x13 inch sheet pan with parchement and spread mixture to fit the parchment paper. I used an icing spreader. Trick is to get fairly thin.

Bake for 20-25 minutes.

Printed

Viral Carrot Wraps

Photo coming. This recipe is fro shredhappens on Insta. They truly roll up like a tortilla. Gluten-free and actually hold together! May play with the spices... Makes 4. Delicious with egg salad.

Ingredients:

• 3 medium carrots, shredded
• 1 egg, beaten
• 1 cup shredded pepper jack cheese
• 1/2 tablespoon smoked paprika
• 1/2 tablespoon garlic powder
• 1/2 teaspoon red pepper flakes
• pinch of salt

Directions:

Preheat oven to 375-degrees.

Line a sheet pan with parchment paper.

Mix all ingredients well.

Scoop carrot mixture into 4 circular shapes.

Bake 20-25 minutes. Allow to cool and peel from the parchment.

Green Chili Bowl

 

We purchase a bushel of roasted green chilies every year. This recipe was inspired because there is always a freezer full. Serve with Company Cornbread ( 1/14/2019 Label: quick bread) and you will not be disappointed!

Ingredients:

• 1 large boneless, skinless chicken breast, cooked in microwave and shredded (medium shallow Anyday dish, 4 power, 8-9 minutes, pierce breast a couple of times)
• 2 cups Cuisinart Green Chili Sauce (8/16/2018 label: sauces) plus 1 tablespoon heavy cream
• Lundberg Wild Rice Blend, cooked (1 cup raw wild rice, rinsed, saute in 1 tablespoon butter, add 1/3/4 cup water, bring to a boil, place lid on and place in 350-degree oven for 47 minutes.)
• 8 ounces fresh mushrooms, saute in butter
• 2 cups frozen spinach, cooked 2 minutes in microwave
• 1 tablespoon fresh lime juice
• salt to taste
• chopped tomato
• shredded cheese
• cilantro
• Greek yogurt

Directions:

Add shredded chicken to the green chili sauce and heat till hot. Add some of the hot liquid to the heavy cream and then add back into the green chili sauce. Add the lime juice. Keep warm.

Heat 1/2 of the cooked mushrooms and spinach in the microwave till hot and save othe half for another meal.

Heat 1 cup of the cook wild rice in the microwave till hot. 

To assemble: divide green chili and chicken into 2 large bowls, place 1/2 cup each wild rice, the mushrooms and spinach along the side of the bowl, garnish with tomato, shredded cheese, cilantro and Greek yogurt.

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Curried Zucchini

 

This recipe I adapted from a curry recipe that included meat. I always looking for a quick lunch idea and this fits the taste buds. All the vegetable ingredients are fresh from Aspen Moon minus the  ginger and jalapeno (from my garden).  Add Greek yogurt (I like Maple Hill Greek yogurt) and cilantro you have yourself lunch!

Ingredients:

• 4 medium zucchini, spiralized
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 Roma tomatoes, diced
• 1 jalapeno, sliced
• 1 tablespoon tomato paste
• 2 tablespoons peanut butter
• 1 cup chicken stock
• 1 tablespoon Madras Curry Powder (blog: 4/6/2013 label: spices)
• fresh cilantro
• Greek yogurt
• Salt to taste

Directions:

In a large skillet heat 1 tablespoon EVOO. Add onion and garlic and cook till soft.

Add curry powder and tomato paste. Cook a couple of minutes.

Add the ginger, zucchini and tomatoes. Cook about 3 minutes.

Add the chicken stock and peanut butter and cook until zucchini is the desired doneness. I like it kind of still crisp.

Adjust salt and garnish with fresh cilantro and yogurt.

Printed

Ree's Jalapeno Poppers

 

This is by far the best popper recipe I have come across; reason being, cooking low and slow. Ree Drummond on Food Network. I had 4 jalapeno plants in containers this year and made the poppers. I am experimenting, froze some cooked and some uncooked. See how it goes!

Ingredients:

• 16 large whole jalapeno peppers
• 1 8-ounce block cream cheese
• 16 slices thin bacon, cut in half

Directions:

Prepare the fresh jalapenos, by cutting in half lengthwise and devein and deseed. Stuff each half with the cream cheese, 8 ounces was perfect...

Wrap each stuffed peper with one bacon half and secure with a toothpick.

Preheat oven to 275-degrees.

Lightly grease a wire rack and place the prepared peppers on the rack.

Bake for 1 hour and 15 minutes.

Delish!

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Spinach and Tomato Egg Biscuits

 

Recipe is off of Instagram. Called Sun Dried Tomato High Protein Egg Biscuits courtesy of Stella Drivas. I changed up a bit... 2 cups kale, used frozen spinach, 1/2 cup sundried tomatoes, used 1/2 cup fresh minced tomatoes, 1/2 cup cottage cheese, used 5.3 ounce Fage Greek yogurt, and 1/4 cup coconut flour, used almond flour. I added some Frank's Hot Sauce and generous sprinkling of Pecorino. Love having lunch already made and these have lots of flavor

Ingredients:

• 6 large eggs, beaten
• 1/2 cup diced onion
• 2 teaspoon fresh garlic, mince
• 2 cups frozen spinach
• 1/2 cup fresh tomato, finely minced with my new Alligator chopper
• EVOO
• 1- 5.3 ounce Fage Greek Yogurt
• 1 cup fine almond flour plus more to reach right consistency to hold together 
• 1/2 teaspoon baking powder
• 1/2 cup shredded Mozzarella
• Pecorino cheese, finely grated
• Intalian Seasoning blend
• salt and pepper to taste
• Frank's hot sauce to taste

Directions:

Preheat oven to 375-degrees.

Beat eggs in large bowl and in separate bowl, measure out almond flour and baking powder.

Cook frozen spinach in microwave for 2 minutes on high and once cooled, squeeze out excess liquid.

In a small skillet add EVOO, about 1 tablespoon, and place over medium heat.

Add onion and cook till soft. Add garlic, spinach and tomatoes. Remove from heat and add the Greek yogurt.

Add the vegetable mixture to the beaten eggs, Italian Seasoning blend, Frank's Hot Sauce, salt and pepper and shredded cheese.

Add the almond flour mixture. May have to add more almond flour to reach consistency that will be firm enough to stand alone on parchment paper.

Line a large baking sheet with parchment paper. Using a 1/4 measuring cup, scoop batter onto the baking sheet.

Top each biscuit with a generous sprinkle of Pecorino cheese.

Bake for 25 minutes until golden, Makes 12.

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