Basil is one of the herbs that has a short life and it does not last that long in the fridge, but for sure it will last for a long time in freezer when its made in to pesto… Continue reading
It was cold and crazy windy outside today and this is the best kind of days for me to bake and tests recipes, oven on for a long time and that’s for sure will keep the house warm. Also it was clean the fridge from leftovers kind of day…
Made lots of delicious Tex-Mex small bits….
Fresno chili cheese poppers
We are the kind of people that could eat chicken every night and tonight was a no exception it was a slow cooker fiesta chicken night!
I called it fiesta chicken because of the the mix of the spices i used, this mix of spices added the most delicious mild spiced flavor!
I been eating healthy for the past few months, and I been testing recipes as I go along on this journey. Continue reading
Normally hamburger helper made with ground beef, but tonight I made it with ground Chicken since my husband cannot eat red meat. Continue reading
Maqluba is the national dish in the middle east..Each recipe has its own variety of vegetables, such as tomatoes, potatoes, cauliflower, carrots and eggplant!
my favorite way to make it with eggplant and cauliflower, chicken or lamb are the meats of choice to be used in Maqluba.
Maqluba latterly translates to “upside down” in Arabic, when the casserole is inverted, the top has the crusty layer of the rice, some chose to have the vegetable on the bottom instead of the rice, but my mom always made it with the rice on the bottom, I love it and so does my family.
4 LB boneless skinless chicken breast or chicken thighs.
8 cups cold water
1 stick of cinnamon
2 bay leaf
1 large onion thinly sliced
1 med cauliflower cut up to floweret OR
1 large eggplant cut up in to 3 inches circles
3 cloves of garlic minced
3 cups of Jasmin rice or long grain rice
1/2 tablespoon of black pepper
1 1/2 tablespoon of salt divided
1 1/4 tablespoon of cinnamon powder
1 tablespoon of curry powder
1 teaspoon freshly grated nutmeg
1/2 teaspoon turmeric powder
2 teaspoon ground cardamom
6 cups reserved chicken broth
6 tablespoon olive oil divided
3 tablespoon butter
Preheat oven to 425
In a large stockpot add water, chicken, cinnamon stick and bay leaf, bring to boil, lower the heat to medium low and simmer uncovered to avoid spells for about 25 minutes, making sure to skim off the foam every few minutes until the broth is clear.
In the main time, spread the eggplant on to nonstick or lined baking sheet in single layer, drizzle 3 tablespoon of olive oil and sprinkle 1/4 of tablespoon of salt, rub the oil and the salt into the eggplant, bake for 30 minutes.
Rinse the rice with cold water drain, set a side.
In a medium size nonstick pot add the remaining olive oil, butter and Sauté the sliced onions until golden, add the garlic and sauté for 1 minute, make sure the pot is large enough in order to cook the entire meal in.
Add the sautéed onion and garlic to the rinsed rice, add all the spices and the remaining salt and pepper. mix well.
Remove the chicken from the broth onto a plate and let it cool for a minute, discard the cinnamon stick and bay leaf, reserve the broth.
Shred the chicken into large bite size.
Line the bottom of the pot with a layer of the rice and onion mixture, add a layer of eggplant or the vegetable you chose to use, repeat until all of the eggplant used and end up with a top layer of the rice.
Add chicken broth, cover and bring to boil, lower the heat to simmer and cook for 25-30 minutes.
Let the rice stand in the pot covered for about 10 minutes.
Hold a large serving platter over the pot and invert the rice carefully and serve.
Some recipes have toasted nuts on top but I love this simple one!
Served with plain yogurt or middle eastern salad
Kebab is any skewered meat or vegetables that grilled in the oven or on an outdoor grill.
I made mine without the hassle of using the skewers, It is easier after a long day at work, it has the spices and the flavor but without spending extra time on skewering the meat.
The chicken was moist and full of flavor, the mixed simple spices were packed with flavor.
.3 lb. cut mixed chicken white and dark meat
.1 tbsp. curry powder
.1 tsp salt
.1/2 tsp black pepper
.1/2 tsp cumin
.1/4 tsp cinnamon
.3 tbsp. olive oil
.3 tbsp. fresh lemon juice
.3 tbsp. fresh lime juice
Line up two baking sheets with aluminum foil, spray with non-stick vegetable oil spray, and set aside.
Wash and dry the chicken with paper towel and place in a large bowl.
In a small bowl mix, curry powder, salt, black pepper, cumin and cinnamon, add to the chicken and mix well with clean hands.
Add olive oil and lemon and lime juice, and mix again until the chicken completely coated with the spice mixture.
Cover with plastic wrap and let the chicken set at room temperature for 30 minutes.
Preheat oven to 435
Line up the chicken on the prepared baking sheets in single layers, bake for 10-15 minutes.
Serve the chicken with corn-asparagus hot salad and baba ghanoush,
The chicken was really moist and delicious, the creamy sauce was full of flavor, I added a good amount of curry powder and a little nutmeg…
Also added a low fat sour cream and fresh baby spinach to make it semi healthy since the half and half is rich and full of delicious flavors on its own!
This dish could be served with either couscous, mixed vegetables, a salad, brown rice pilaf or whole wheat pasta!
lets just say it was a hit and approved by my picky eaters…
.6 lbs. chicken breast, boneless, skinless
.1 large onion sliced
.5 cloves chopped garlic
.1/2 tbsp. black pepper
.1/2 tsp. freshly grated nutmeg
.1 tbsp. and 1/2 tsp. salt divided
.3 cups half and half room temperature
.1 cup low fat sour cream room temperature
.4 tbsp. olive oil divided
.2 tbsp. unsalted butter divided
.1/2 tbsp. chopped fresh marjoram
.1/2 tsp. chopped fresh oregano
.1 tbsp. hot curry powder
.1 bag 5 oz. fresh baby spinach
.1 package of whole-wheat spaghetti
.2 tbsp. chopped green onions for garnish
Cut the chicken in to small bite size, heat half the olive oil and half of the butter in a large skillet on high heat, add part of the chicken in one single layer and brown, add some of the salt and pepper while the chicken is browning.
Remove on to a clean bowl and continue browning the rest with continuing adding some of the salt and pepper, you have to season each layer as you go on.
Add the rest of the olive oil and butter; add the onion and sauté until golden.
Add the rest of the salt and black pepper, add nutmeg, curry powder, and cook for few seconds.
Add the garlic, and cook for few seconds making sure not burn it.
Return all of the chicken back to the skillet and add chopped marjoram, chopped oregano, fresh spinach and cook for few minute until all the chicken is coated with the onion and spices and the spinach is welted.
Add half-and-half and bring to boil, lower the heat, and simmer until the sauce is thick and reduced by half, about 5-8 minutes.
Mix in the low-fat sour cream and cook for a minute just to heat it through.
Cook spaghetti according to package instructions, drain and add to the chicken mixture, mix well, garnish with green onions and serve. Enjoy!
Years ago, when I started experimenting with Mexican food, I bought a burrito-taco spice mix package from the store, I have to tell you the taste was awful, nothing but salt, and if you are an ingredients reader like me you won’t like what you see.
It is so easy to make your own spice mixture for burrito or fajita at home, making sure your family having a meal that it is clean from all the preservative in a store bought mixed spices.
.1/2 large onion or 1 medium thinly sliced
.1/2 tbsp. garlic granulate
.1 cup mixed frozen bell sliced pepper, thawed and drained
.4 tbsp. vegetable oil
.1 tsp. salt
.1 tsp. ground Achiote spice
.1 tsp. black pepper
.1 tsp paprika
.1/2 tsp. crushed red pepper
.1 tsp. cumin
.1 tsp. paprika
.6 cups cooked shredded chicken breast
.2 tbsp. chopped fresh cilantro
.2 tbsp. chopped green onions
In a large sauté pan on medium heat, add vegetable oil and onion, add salt and sauté for few minutes until its soft and golden.
Add mixed bell pepper and cook until the liquid is evaporated, add all the spices, garlic granulate and cook for a minute.
Add cooked shredded chicken and cook for about 2-3 minutes stirring constantly.
Not sure why I came up with this dish. I had chicken breasts, started cutting it to bites sizes while thinking about what to make, and after standing there and looking at it for few minutes, I opened the coppered and saw a bag of seasoned croutons and a can of mushroom soup and I said ok this would do and let us try it, why not right? Collected the rest of the ingredient as you could see below and as they say, the rest is history!
This dish actually came out tasty; it is full of flavor, hearty and sticks to your rips kind of dish.
.1 can 10 ½ oz cream of mushroom soup
.1 bag 5 oz seasoned croutons
.1 tbsp poultry seasonings
.1 cup frozen mixed vegetable
.¾-cup sour cream
.1-cup water or chicken broth
.1 tbsp. salt
.½ tbsp. black pepper
.2 ½ lbs. chicken cut to bites size
.2 tbsp. fresh parsley
.½ tbsp. curry powder
.2 tbsp olive oil
Preheat oven to 400
In a large mixing bowl whisk cream of mushroom soup, milk, water or chicken broth, and sour cream until all combined.
In 9 x13 baking pan, with clean hands mix Chicken with poultry seasoning, vegetable, salt, black pepper, curry powder, and olive oil until chicken covered with the seasoning and vegetable distributed evenly. Add cream of mushroom mix, croutons and mix well with clean hands making sure the croutons well distributed evenly in the pan.
Bake for 30-40 minutes, or until the chicken fully cooked. Sprinkle with fresh parsley and serve.
TIP: Always wash your chicken; never cook directly from the package that comes in without washing it.
Preheat oven to 425 degrees
.5 LB skinless, boneless chicken breast (about 4 or 5 large breast)
.2 5 oz. jar pimiento stuffed olives
.2 cans cream of mushroom soup 10 1/2 Oz. each
.1 1/2 cups Milk
.1 tsp. Salt
.1/4 tbsp. Black Pepper
.3 tbsp. chopped parsley
.1/2 tbsp. curry powder
Butterfly each chicken breast in to two, cut each piece to bite size chunks and add to 9 x 13 baking pan.
In a separate bowl, whisk cream of mushroom with milk, add salt, pepper, and curry powder. Mix well to combine.
Drain the olives add to the chicken. Add the liquid mixture and with clean hands mix the chicken with the liquid making sure all covered.
Cover with aluminum foil and bake for 50 minutes, uncover and bake for another 10 minutes.