Tag Archives: food

Air Fryer Salmon in 15 Minutes

Posted on May 29, 2024 | Leave a comment

Last night I made this salmon and I have to say it was so delicious — served it up with a side salad and Trader Joe’s vegetable fried rice — easy peasy and delicious — all you need is an air fryer and some very basic spices. Perfect and quick and delicious! This is a very loose recipe so use as much or as little of the spices as you like. You can use whatever spices you like as well– the paprika gives it a nice color though.

Not much more to say so here’s what I did.

Ingredients:

I used 3 Salmon Fillets because I like to have a piece left over for the next day so as many filets as you like

Dijon Mustard or you prefer a different mustard use what you like I love Dijon and I slather it on

Paprika

Garlic Powder

Kosher Salt

Black Pepper — I prefer freshly ground but use what you have

Olive Oil Spray

Directions:

Pat salmon filets dry – this is important so that toppings stick to the salmon

I place salmon on a small cookie sheet and slather the salmon tops with dijon mustard use a flat knife or brush — see photo

I then sprinkle each of the spices over the salmon — eyeball it and don’t go too crazy with any one spice but be generous with garlic powder and paprika. Easy on the kosher salt just sprinkle and a few grinds of the black pepper. I then finish with a quick spray of olive oil on top to keep the salmon moist .

I like to pre-heat my air fryer so I set it to 400 and pre-heated for 5 minutes ( optional)

I can only get two filets into my air fryer at a time — I cooked the first two skin side down at 400 for 8-10 minutes depending on how you like your salmon, 9 minutes should be perfect but every air fryer is a little different. Then repeat with the rest of the salmon. Salmon doesn’t have to be served piping hot so you can wait another 9 minutes to serve. The salmon skin gets crispy when you pre-heat the air fryer which I find perfect. Pre-heating is really optional and you can remove the skin after cooking if you prefer — I don’t. The salmon gets a beautiful crust and the mustard gives it delicious flavor.

*obviously the size and thickness of your salmon will impact cooking time so always best to undercook the salmon and add time rather than over cook the salmon.

Leave a comment

Posted in Uncategorized

Tagged , , , ,

My Version of the famous La Scala Salad

Posted on May 21, 2024 | Leave a comment

La Scala is a restaurant in Beverly Hills, Ca. that is famous for their chopped salad. The ingredients are yummy and so so easy to make. It’s like eating an Italian Hero in salad form and what’s wrong with that?

It is full of delicious ingredients — lettuce, garbanzo beans/chick peas , cheese and salami and the vinaigrette is savory and perfect. It’s an old school recipe from the 50’s that still holds up by today’s standards. The best part of this salad is you can substitute and add whatever you like I always add tomatoes, if you don’t like salami or pepperoni use turkey or chicken, cucumbers would be good, pickles or artichokes instead of garbanzo beans, some banana peppers or olives and of course romaine instead of iceberg or combine the two. I love a good chopped salad and love iceberg as the base just be sure and chop up good so there are pieces in every bite. I like the salad as is but feel free to experiment. It’s basic and very simple and rumor has it that it’s Kim Kardashian’s fav salad but honestly this salad has been around for around 60 years.

Enjoy!

Ingredients:

Salad:

this is what I used

1 head iceberg lettuce finely chopped

1/4 lb. Italian salami , thinly sliced — julienned or just chop it

1 cup shredded mozzarella cheese

1 can chick peas/garbanzo beans ,rinsed and well drained

Dressing:

1/3 cup olive oil – EVVO extra virgin olive oil always

1/4 cup red wine vinegar

2 tsp. dijon mustard

1/2 tsp. kosher salt and freshly ground black pepper ( around 1/4 tsp.) a few good grinds of the pepper mill

1/4 cup grated parmesan or pecorino romano

Directions:

I used a glass measuring cup to make salad dressing because I wasn’t dressing whole salad for the two of us. I have 1/2 the salad left over for tomorrow and was storing dressing and salad . If salad is dressed it will wilt and I don’t like it like that. So I dressed our salad separately . This salad will serve 4 nicely.

Combine the oil, vinegar, mustard , salt and pepper with a small whisk if you have one . Add in the cheese and continue to whisk. If no whisk a fork will do.

Dressing will last a few days in fridge and I will eat the salad again for lunch tomorrow so that’s just perfect!

Leave a comment

Posted in Uncategorized

Tagged , ,

Springtime in a Bowl – Shrimp, Asparagus and Tomato Pastaa

Posted on May 7, 2024 | Leave a comment

Since it’s truly Springtime here in NY I think about lightening up the menu. Asparagus is so very beautiful this time of year and shrimp is always my go-to. This recipe is a variation on my Summertime Tomato Pasta. I wanted to use some of those beautiful asparagus out there. Even though I knew Joel would pick them out I still made this dish. The asparagus are large enough for him to easily pick out and put on my plate. This dish is light and delicious and pretty quick to prepare. It is like springtime in a bowl!  There are so very many things to do with asparagus but this just appealed to me  and if you leave the shrimp out you have a lovely vegetarian pasta dish and if you leave the pasta out you have a super light dish!   I also used linguine in this recipe because it just seems to hold on to the flavors nicely. Happy Spring and Enjoy.

Ingredients:

1 lb. box linguine ( I used Fini Linguine , it was lighter than regular linguine and was just perfect) but any spaghetti will work here.

2 Tablespoons Olive Oil

2 pint size containers of little grape tomatoes, cherry tomatoes, or any small tomato ( app. 16-20 oz. of tomatoes)  I cut tomatoes in 1/2.

kosher salt

freshly ground black pepper

* crushed red pepper ( we like the heat) use your own discretion depending on how you like it, totally optional

3 large cloves of garlic, chopped finely

1/2 cup dry white wine ( I use whatever I have open)

1 lb. Asparagus , trimmed, stalks cut on a diagonal into app. 1 1/2 inch pieces

1 pound large shrimp, peeled and deveined

fresh basil chopped ( app. 1/2 cup)

1 teaspoon dried oregano

Directions:

Cook the pasta according to box directions.( Fini Linguine cooks in 6 minutes perfectly) scoop out a little pasta water after cooking about 1/2 cup to 1 cup and keep it handy if pasta is too dry, you can add water to it a little bit at a time.

Heat the olive oil in a large skillet over medium high heat. Add the tomatoes, app.  1/4 teaspoon kosher salt and app. 1/4 teaspoon freshly ground black pepper. Cook, stirring occasionally, until tomatoes are soft , it takes at least 5 minutes . You want the tomatoes to start to burst so they make a delicious sauce.  Add the crushed red pepper and garlic. Cook for another few minutes ( don’t burn the garlic)keep on low heat and stir around. Add the wine and the asparagus. Bring to a low boil and simmer for at least 5 minutes . Taste for Salt and Pepper, if it needs more this is when I would add it, and I did. I added a bit more salt here, pepper was fine. You need to use your own discretion about the salt .

Sprinkle shrimp in a bowl with a little salt and pepper. Add the shrimp to the pan and continue to simmer until the shrimp is cooked through, about 10 minutes. Shrimp needs to be firm to the touch, and opaque if cut into. Stir in the chopped basil and the oregano.

Pour the sauce over the pasta and toss well to combine.  You can always add more crushed red pepper when finished.

This was really delicious and light. Joel of course picked out every piece of asparagus, and put them in my bowl. That was fine with me because I love asparagus.

*this dish will easily serve 4, if you like you can always add another 1/2 lb. of shrimp for 4 people.

Leave a comment

Posted in pasta, seafood, vegetables

Tagged , , , , , , , , , ,

Chicken Meatballs

Posted on May 3, 2024 | Leave a comment

I made these delicious meatballs last Sunday night and they are from my Italian Wedding Soup recipe. I served with my Sunday Night Sauce ( Marinara) and Spaghetti. These are delicious, moist meatballs that I bake in the oven. I don’t fry these . I highly recommend these for pasta and of course in soup!

Perfect Meatballs and Spaghetti but made with Chicken and Sausage . If you can find Chicken Sausage use it and if you can find ground chicken made with dark meat I would recommend using that. I couldn’t find dark meat ground chicken so used what I could find and I used Hot Spicy Pork Sausage because I couldn’t find Chicken Sausage here in Colorado.

This is how I make my Chicken Meatballs. Enjoy!

Ingredients:

1 lb. Ground chicken — I prefer ground chicken to ground turkey but you can use it as well. Again if you can get ground dark meat chicken use that.

1/2 lb. Chicken Sausage, or Pork Sausage and you can use Sweet or Hot

3 slices Bread for Bread Crumbs — using the food processor I remove crusts and using steel blade make crumbs — app. 1 cup you can use whole wheat bread or white bread — whatever you have in the house — of course you can use regular Italian Flavored Bread Crumbs but I find the bread crumbs that you buy are a little dryer than the fresh bread crumbs. I also would substitute Panko bread crumbs which work out well.

2 -3 Garlic Cloves – minced app. 2 teaspoons

1/4 cup grated Parmesan Cheese

3 Tablespoons Milk — I have 2% and it’s fine so whatever you have in the house

1 Egg – lightly beaten

1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper ( coarse black pepper)

Directions:

Pre-heat the oven to 350 degrees.

I use Silicone liners for baking sheet but if you don’t own these absolutely fantastic Silpat liners use parchment paper or just use cooking spray, or parchment paper or aluminum foil.

Place all ingredients for meatballs in a large bowl and mix till just mixed with a fork or your “clean” hands. I use a teaspoon as a guide and made 1- 11/2″ balls. Don’t over mix and when you make the balls don’t pack super tight. Just loosely roll balls with wet hands. Place onto cookie sheet and bake for 25-30 minutes, until cooked through and lightly browned. Set aside and add to your Sunday Night Sauce or whatever sauce you’re making and place in sauce before you’re ready to eat and heat through.

That’s it! Enjoy!

Leave a comment

Posted in Uncategorized

Tagged , , , ,

Easy Israeli Salad

Posted on April 30, 2024 | Leave a comment

This salad is so delicious and fresh and works so well with grilled chicken, fish or really any protein.

I just love it for lunch or dinner and it’s so easy that anyone can do it. Add in feta cheese, olives, or canned chick peas to add to this wonderful deliciousness.

Whatever and whenever you decide to serve this it will be most wonderful.

Just a word about making ahead… I chopped and diced all the vegetables and put in a bowl and put in the fridge. I juiced my lemon and had it set aside. Right before serving I added olive oil and lemon juice stirred it up well and tasted for salt and pepper.

If you add oil and lemon juice too soon it will be very soggy and I don’t like it that way at all. So just have it all ready to serve and add dressing right before.

Ingredients;

this is what I used feel free to substitute or add in whatever you’d like. ( Canned Chick Peas are also delicious in this) Olives, Scallions, Feta Cheese, whatever you feel like.

1 Large Seedless Cucumber or remove the seeds from a seeded one or just keep the seeds if you don’t care

1 box grape tomatoes halved

1 yellow pepper, diced or an orange one. I used orange and yellow about 1/2 and 1/2

1/2 cup diced red onion

2 Tbsp. Fresh Parsley , chopped

3 Tablespoons Lemon Juice

2-3 Tablespoons Olive Oil– I used 3 but you can start with 2 add the salt and pepper and add for more flavor after

Kosher Salt and Freshly Ground Black Pepper

Directions:

In a large bowl, toss together all the vegetables. Add the lemon juice, olive oil and chopped parsley and mix thoroughly to coat.

Season with Salt and Pepper to your liking. Serve cold or at room temperature. I like it cold but it’s delicious either way.

Leave a comment

Posted in Salad, Uncategorized

Tagged , , , , ,

Skillet Chicken with Lemons and Onions a la Ina Garten

Posted on April 5, 2024 | Leave a comment

I absolutely love this recipe and I must admit to making a few small changes but if you want to see her original recipe you can google it. You’ll have to buy a chicken some place that will be able to spatchcock it (butterfly it)– Whole Foods butcher will do this as well as your local butcher. Then when you get home and are ready to cook with it just press down on the chicken and sort of flatten it out. You’ll also need a cast iron pan large enough to hold it. I used a 12″ size pan and it was perfect. Believe me this is one of the most satisfying meals I can think of. Serve with whatever sides you like — we had homemade cranberry sauce , rice pilaf and roasted string beans. Perfection on a plate. Ina Garten has created some of the best recipes for home cooks today. The ingredients are all accessible and the presentation is beautiful and the food is delicious. This particular way of roasting a chicken is particularly delicious. This is what I did the other night and it was nothing short of fabulous.

Enjoy and thanks again to Ina Garten.

Ingredients:

2 teaspoons fresh thyme leaves

1 teaspoon whole fennel seeds

Kosher Salt and Freshly ground coarse black pepper

1 Lemon — sliced 1/4″ thick slices

2 large garlic cloves, minced she says thinly sliced but I prefer to mince

1 yellow onion, halved and sliced 1/4 ” thick

1/3 cup good olive oil

1 app. 4 lb. chicken, backbone removed and butterflied ( spatchcocked)

1/2 cup dry white wine, such as Pinot Grigio

Juice of 1 lemon

Directions:

Pre-heat the oven to 450 degrees

Place the thyme, fennel seeds, 1 Tablespoon Kosher Salt and 1 Teaspoon pepper in a mini food processor and process until ground.

Pour the olive oil into a small glass measuring cup and add the herb mixture and set aside

Distribute the lemon slices on bottom of 12″ cast iron skillet and distribute the onion and minced garlic on top of the lemon slices.

Place the chicken on a separate baking sheet and pat it dry then turn the chicken skin side down and using a brush add about 1/2 the olive mixture to chicken. Turn the chicken skin side up, make sure it’s dry using paper towels ( very important for crispy skin) and brush remaining mixture all over the top of the chicken. Place chicken on top of the onions and lemons skin side up.

Roast the chicken for 30 minutes. Remove from oven and pour the wine into the pan but not on the chicken just into the area that’s open around the chicken. Roast for another 10-15 minutes until a meat thermometer inserted into the thickest part of the breast registers 155-160 degrees.

Remove the chicken from the oven and sprinkle with the lemon juice, cover the skillet tightly with aluminum foil and allow to rest for at least 10 minutes. Cut the chicken into quarters or however you like and serve hot with pan juices, cooked lemon and onions. I spoon some of the juice onto the top of chicken before serving.

Leave a comment

Posted in Uncategorized

Tagged , , , ,

Sheet-Pan Chicken Thighs with Spicy Corn

Posted on March 26, 2024 | Leave a comment

I saw this delicious recipe in the NYTimes Cooking Section by Melissa Clark and since I almost always consider her recipes to be winners I tried it. This is what I did and please feel free to check out the original recipe .

It’s slightly spicy and the corn gets a little roasted in the sheet pan alongside the chicken thighs and it’s simple and very tasty.

Very delicious and I served hot out of the oven but it was pretty delicious as a cold leftover the next day served on a bed of lettuce with some avocado .

This is what I did. Enjoy! http://www.nytimescooking.com

Ingredients:

2 lbs. boneless, skinless, chicken thighs

1 3/4 teaspoons kosher salt

2 Tablespoons Mayonnaise

1/4 cup finely chopped basil plus more for garnish if you like

2 garlic cloves, minced

1/3 cup chopped pickled jalapeños, plus brine from the jar

4 cups fresh or frozen corn (app. 4 ears of corn if you’re buying fresh corn) I used frozen

3 Tablespoons Olive Oil, plus a little more for drizzling

4 scallions, thinly sliced

1 lime halved

Directions:

Pat dry the chicken thighs, season the chicken thighs all over with salt. In a large bowl, combine the mayonnaise, basil, garlic and 2 Tablespoons of jalapeño brine. Add the chicken to the marinade. Cover and refrigerate for at least an hour and up to 8 hours overnight.

Heat oven to 425 degrees. In a medium bowl, toss together corn, pickled jalapeños, olive oil, remaining 1 teaspoon kosher salt and half of the scallions. (save remaining scallions for serving)

Arrange the chicken on a sprayed baking sheet, spacing it out, roast for 12 minutes. Spoon the corn mixture onto the empty parts of the baking sheet. Drizzle chicken with a little oil. Continue to roast until the chicken is cooked through, 10-15 minutes longer, and give the corn a little stir once while roasting somewhere in the middle.

Turn the broiler on high and broil the chicken and corn until golden brown in spots, about 2-4 minutes and watch carefully so it doesn’t burn, though a little blistering is nice on both corn and chicken.

garnish chicken with basil, remaining scallions and you can squeeze some fresh lime juice over this. Serve hot or at room temperature.

This would be a perfect summer dish served at room temperature outside for lunch or dinner.

Leave a comment

Posted in Uncategorized

Tagged , , , ,

Sheet Pan Asian Style Chicken Meatballs and Burnt Broccoli —

Posted on March 24, 2024 | Leave a comment

This was a delicious twist on chicken meatballs. The meatballs were so amazingly moist and tasty and I served over Jasmine Rice and it was just perfect. The original recipe is from Bon Appetit and I took a few liberties with it. We like spicy food so I used some Sriracha along with the ketchup — you can make this as spicy as you like or not spicy at all depending on how much or how little Sriracha you use or use none at all. If you’re in the mood for something a little different this one’s for you. We just love meatballs and we’ll eat them any which way. Have fun with this one. And you all know that my husband absolutely still refuses to eat broccoli so it was his loss because it was delicious.

*a little note I use my mini chopper to chop ginger and garlic and I use it for onions as well . It gets it finely minced. If you don’t have one of these mini choppers I highly recommend it’s use to get garlic, ginger and onions and other vegetables finely grated when recipe calls for that.

Enjoy!

Ingredients: Sauce

2/3 cup Ketchup — I decreased the ketchup and added about 1/3 Sriracha – and it was very spicy but we like very spicy . So please either keep it 2/3 of ketchup for totally not spicy or decrease a little ketchup and add a little Sriracha.

1/4 cup Worcestershire Sauce

2 Tbsp. Water

2 Tbsp. Honey

4 tsp. Soy Sauce

1/2 inch piece of ginger, peeled and finely grated

1 garlic clove — finely grated — see note above about finely grating

1/2 tsp. freshly ground black pepper

Ingredients: Meatballs and Broccoli

app. 1 lb. of Broccoli — you just want florets so if you’re starting with a head of broccoli you’ll have to trim and cut etc. I just bought a 1 lb. package of broccoli florets available in most grocery stores these days. ( not frozen)

2 Tbsp. Vegetable Oil divided — 1 for broccoli and 1 for Meatballs

2 1/2 tsp. Kosher Salt divided — 1 1/2 for Broccoli and 1 for Meatballs

* a pinch of Crushed red Pepper which is also optional

1 lb. ground chicken– I try to use 85/15 chicken the 90/10 tends to be very dry and really the best is ground dark meat if you can find it

1 large egg beaten to blend

4 scallions , thinly sliced

2 garlic cloved, finely grated

1 ” small piece of ginger , finely grated

1/3 cup Panko ( Japanese Breadcrumbs)

1 Tbsp. Sesame Oil — I use regular Sesame Oil but you can use Toasted as well

1/4 tsp. freshly ground black pepper

Rice for Serving any kind you like , I used Jasmine this time but any kind will do

Directions:

Mix ketchup, Sriracha ( if you’re using) , Worcestershire Sauce, water, honey, soy sauce, grated ginger, and pepper in a small saucepan. I measured out about 1/4 cup mixture into a small bowl for glazing meatballs, later. Bring remaining mixture to a simmer over medium high heat stirring occasionally and reducing heat if necessary, let sauce thicken , about 5 minutes. Transfer sauce to a small bowl or leave in pan and remove from heat.

Meatball and Broccoli Assembly:

Place a rack in upper third of the oven; pre-heat to 450 degrees. I sprayed a sheet pan with cooking spray and lined it with aluminum foil. In a separate bowl I tossed florets with 1 Tablespoon Vegetable Oil, 1 1/2 tsp. Kosher Salt, and a few pinches of crushed red pepper ( optional) I brushed the sheet pan with the remaining 1 Tbsp. of Vegetable Oil and then placed broccoli florets on the edges of the baking sheet to create space for my meatballs.

Mix chicken, egg, scallions, garlic, ginger, panko, sesame oil, pepper , 1 1/2 tsp. Kosher Salt, and 4 Tbsp. Water in a medium bowl and mixed all ingredients together till just combined — don’t overmix

Using wet hands form into 12 meatballs — Probably 2 inches apiece though I didn’t measure but I got 12 beautiful sized meatballs. Arrange on baking sheet; brush with some of the reserved glaze ( 1/4 cup) ( see photo) Bake until meatballs are cooked through, about 15-20 minutes. Remove from oven; heat broiler. Brush meatballs again with glazing mixture; broil until broccoli is charred and meatballs are browned in spots, app. 5 minutes but keep an eye on them. At the end of 5 minutes if you’re meatballs look ready but your broccoli isn’t charred enough, remove meatballs and continue to broil broccoli till it’s charred enough.

Spoon meatballs and broccoli over rice in a bowl. Drizzle with sauce and there you go!

Leave a comment

Posted in Uncategorized

Tagged , , , ,

Quickie version of my Greek Lemon Chicken with potatoes

Posted on March 22, 2024 | 2 comments

One of my most favorite go -to meals is my Greek Chicken- Sheetpan style with Potatoes and Lemons but the trick to that recipe is marinating at least 6-8 hours and it needs some planning which is just fine if I make the plan. Yesterday I decided to make this while I was in the supermarket and came home – no marinating and voila — not exactly the same but satisfied the craving for those flavors and didn’t have too marinate.

Easy peasy ingredients and you can adjust the seasonings to your own liking. Again , I prefer thighs to breasts but if you insist just watch your cooking time as the breasts tend to dry out. And this is skin-on bone in thighs.

The potatoes crisped up beautifully and if you’d like you can have some tzatziki sauce on the side for them. I used small Yukon Gold potatoes leaving the skin on– the skin is paper thin and eliminates the need for peeling.

This was just delicious — serve alongside a green salad or any veggie you’d like and you’ll have a most perfect meal.

Ingredients:

For Chicken:

1 package of chicken thighs, skin on bone in — app. 2 lbs

Kosher Salt and Freshly Ground Pepper and a drizzle of EVOO ( extra virgin olive oil) — for chicken

For Potatoes:

1 1/2 -2 lbs. potatoes I used Yukon Gold small potatoes, wash and cut into 1″ pieces

1 tsp. Kosher Salt

3/4 tsp. freshly ground black pepper

3 lemons– I used 2 small lemons for marinade and I sliced 1 for sheet pan

2 tbsp. dried oregano

1 1/2 tsp. dried thyme

3 garlic cloves, minced

1/4 cup water

1 tbsp. heaping dijon mustard

1/4 cup EVOO ( extra virgin olive oil)

*pinch of crushed red pepper — totally optional but we like the kick

Directions:

Preheat oven to 400 degrees

Dry off chicken thighs and drizzle with olive oil and season with kosher salt and freshly ground black pepper, set aside

In a large mixing bowl, combine potatoes, salt, pepper, lemon juice, oregano, thyme, garlic, water, dijon mustard, and EVOO , Mix well

Pour potatoes onto a well sprayed ( cooking spray like Pam) sheet pan. Arrange lemon between the potatoes, place chicken thighs on sheet pan — I like to make sure that the chicken is directly on the sheet pan

Bake at 400 degrees for an hour and check on it. I baked for about 1 hour and 15 minutes for perfect crispy skin and perfectly crispy potatoes

Now go and Enjoy this delicious meal!

j

2 Comments

Posted in Uncategorized

Tagged , , , ,

Chicken Shawarma

Posted on March 18, 2024 | 2 comments

I got this recipe from Pamela Salzman’s cookbook Kitchen Matters. I absolutely loved it. I made the chicken and then proceeded to turn it into a rice bowl. The rice bowl accompaniments can be whatever you like. I use Tzatziki Sauce instead of Tahini white sauce. You can also serve over salad which is quite delicious as well. Greek Salad in particular would be great! Add some delicious pita or Naan bread and it’s perfection! I made a side order of roasted peppers and onions and you can add mushrooms as well. I did this in the oven about an hour before dinner. (cut up peppers and onions add a little olive oil to coat and salt and pepper and 400 degrees for about 45 minutes )Big thumbs up on the peppers and onions in the rice bowl. Feta cheese is a must here! (buy a good one) and pepperoncini in mine!

I cooked on my outside grill but this can be cooked indoors on a baking sheet at 400 degrees for about 35 minutes. Or use a grill pan which would probably cook faster — either way it is delicious.

I also highly recommend marinating for as long as possible. I prepared the chicken in the morning and probably marinated for about 7 hours. Minimum of 1 hour and you can do overnight as well. This marinade was very flavorful.

Thanks to www.pamelasalzman.com

Marinade:

1/4 cup good extra virgin olive oil

1/4 cup freshly squeezed lemon juice– I used 2 average sized lemons

2 teaspoons kosher salt

2 teaspoons cumin

2 teaspoons paprika

1/2 teaspoon ground turmeric

1/8 teaspoon ground cinnamon — I used a heaping 1/8 teaspoon

1/8 teaspoon cayenne pepper– I used a heaping 1/8 here too

Several grinds of freshly ground black pepper –probably 1/4 teaspoon as well

4 minced garlic cloves

2 pounds boneless, skinless chicken thighs– we obviously prefer thighs but if you must use white meat go ahead but be careful it doesn’t dry out this is why we prefer the thighs to the breast especially in this recipe.

Directions:

prepare the marinade– Combine all the marinade ingredients in a large glass bowl. Add the raw chicken and toss to coat. Marinade in the fridge for as many hours as you can — this was key. Remove the chicken from the fridge about 1/2 hour before cooking.

I cooked on my outside grill for about 7 minutes on each side. I like the outside edges a little crispy since I don’t have a revolving spit to cook my chicken on this is as close as I could get. When I can’t grill ( like in the city) I cook in 400 degree pre-heated oven for about 30 mins. then broil for just a few minutes to get it all crispy. Keep an eye on it in the oven though.

*Another perfect thing to do is to double it up on the day of prep. Take out what I will need for that night and freeze the remainder of the marinated chicken. The next time we’re in the mood for this yummy dinner I just have to take it out of freezer in the morning and defrost and cook! Saves me the time of making the marinade again.

Enjoy! I know you will.

I sliced up chicken served it in a rice bowl and we each used different accompaniments. The peppers and onions were perfect with it. Highly recommend it and you can buy store bought tzatziki which would be just fine. Would be good with some delicious toasted pita or naan bread.

2 Comments

Posted in Uncategorized

Tagged , , , ,