Who’s excited for football season to start?? Not me haha I don’t follow football but my husband does & he’s a huge Steelers fan. In honor of kickoff tonight, I slow roasted chicken thighs with a ton of seasoning in order to make pulled chicken sandwiches with baked fries for dinner! So full of flavor & so easy! I just seasoned the chicken with all of the ingredients for my homemade bbq sauce & let those flavors cook into the meat for 6.5 hours. Using the slow cooker is the best way to get this done, it’s ready by the time you come home.
Time: 10 mins prep, 6.5 hours cook time, 5 mins assembly
Ingredients:
4 chicken thighs, skin removed
2 tablespoons ketchup
1 tablespoon coconut nectar
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon chili powder
1 teaspoon ground cinnamon
1 teaspoon smoked hot paprika
1 teaspoon salt
1 teaspoon ground mustard
1 teaspoon black pepper
2 teaspoons white vinegar
1 teaspoon liquid smoke
Recipe:
Put the chicken thighs in your slow cooker & pour all of the above ingredients on top of them.
Turn the slow cooker on low for 6.5 hours & cover it. If you can, use tongs to turn the chicken over every 2 hours or so, so that the sauce coats evenly around the meat. It’s not necessary if you’re not home to do this step.
When the time is up, use tongs to remove the bones. The meat should break apart very easily, just use the tongs or two forks to break it. You should be able to mix it around so it gets coated in the sauce from the bottom of the slow cooker.
That’s literally all it is to it! Make a sandwich, little sliders, whatever you want.
An amazingly fancy appetizer that is sure to impress your guests! Baked clams has been a favorite of mine since I was a little girl. I remember my mom making them for special occasions / family parties. I'm excited to have my own recipe to share with you all!
Time: 1 hour
Ingredients:
1 dozen cherry stone clams (can use little necks)
1 cup panko
2 tablespoons melted butter
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon dried parsley
salt & pepper to taste
1/2 cup white wine
1 teaspoon dried oregano
juice of 1/2 a lemon
Recipe:
Scrub the clams under cold water to remove any sand.
In a large pan, bring the wine to a boil, then add the clams & cover the pan. Reduce the heat to a simmer.
Allow the clams to cook just enough to open up, about 7 minutes.
Remove the clams from the heat, remove the meat from the shells, and set the shells aside.
Use a knife to chop the meat into smaller chunks.
Peheat oven to 450.
Transfer the meat to a mixing bowl & add in all the other ingredients above. Mix to combine. Tip: use whatever you feel like using to spice this up! I added chopped Jalapeño slices for a little kick.
Fill the half shells with the mixture, then place them on a cookie sheet & bake for 10 mins or until the filling is golden brown. Voila!
First time trying cauliflower pizza & I'm making it eggless. I know, I know "over achiever". But on Mondays, I go veggie, including giving up eggs. So this will have to work. Actually, it did.
Time: 1.5 hours
Ingredients:
1 head cauliflower
1 can chickpeas
1/4 cup flour (I used all purpose but you can use a gluten free flour of your choice
2 teaspoons olive oil
1 teaspoon dried oregano
1 teaspoon dried basil
salt & pepper to taste
toppings of your choice
Recipe:
Preheat oven to 425, put your pizza stone in there to heat up.
Strain & rinse the can of chickpeas.
Put the cauliflower florets into a large food processor, pulse until fine grains form.
Boil the cauliflower then strain it. Once it's cool enough to touch, pour it into a kitchen towel or cheese cloth, and squeeze the excess water out. Then return the cauliflower to the food processor.
Add the chickpeas, olive oil, basil, oregano, salt & pepper to the food processor. Pulse to combine & grind the chickpeas.
After the mixture is formed, add your dry flour to bind it all together. Pulse to combine.
Remove your hot pizza stone from the oven & spray cooking spray all over it. Pour the cauliflower mixture in the middle of it. Spread it out with a spatula (or just use your hands, be careful not to touch the hot pizza stone directly). Spread it to about 1/2 inch thick.
Place the crust in the oven & bake for 20 minutes.
Optional step for a crispier crust: remove the crust, brush it with 1 tablespoon of an oil of your choice. You can use olive oil, or an infused oil such as garlic or truffle.
Place it back in the oven for another 10-15 minutes before removing it to add toppings. Crust should be golden.
Once your toppings are on, bake the pizza for another 10 mins or until the cheese is melted. Enjoy!
MmmmMmm!! This Guyanese classic will make your whole house smell like sweetened coconut! So flaky, soft, slightly sweet, simply delicious. My recipe caters to certain allergies - it is eggless & dairy free. Enjoy!
Time: 1.5 hours
Ingredients:
Dough:
3 cups all purpose flour
1.5 teaspoons salt
1/4 cup warm water
1 packet yeast
1 cup warm Lactaid (can use milk if you want)
1 teaspoon ground cinnamon
1 tablespoon apple sauce (this replaces the egg)
1/4 cup shortening
1/4 cup + 1 teaspoon white sugar
1 tablespoon I Can't Believe it's not Butter, melted
Filling:
2 cups dried coconut flakes
1/4 cup brown sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
2-3 spoons water
5-6 drops red food coloring
Recipe:
Disolve the yeast in 1/4 cup water & the teaspoon white sugar.
Place it in a dark warm area to activate for 10 minutes (I put mine in the microwave with it turned off).
In a large bowl, combine the flour, 1/4 cup white sugar, salt, & cinnamon. Once the flour mixture is combined, cut the shortening in (until no chunks remain).
After the yeast activates, add the warm Lactaid, yeast mixture & applesauce to the flour. Knead to form a dough.
Place the dough in a greased basin (I used vegetable oil to grease mine) covered with foil for 1 hour. Dough will double in size.
While the dough is rising, you can make the filling. Combine all of the filling ingredients and mix well so the food coloring is absorbed by all of the coconut. You may need to add more water, you don't want the filling to be very dry.
Once the hour is up & the dough has risen, punch it in the middle so the air comes out. Then, split the dough into 2 equal parts (you'll be making 2 rolls).
Use a rolling pin & a light dusting of flour to roll out each dough to a rectangle.
Scoop half of the filling into each rectangle & spread to distribute evenly. Make sure the filling is all around the edges so you get a really good design!
Bake on 350 for 10 minutes, then brush on some of your melted I Can't Believe it's not Butter, and bake again for another 5-10 minutes until golden brown.
Winter is for yummy warm hearty soups! You don't have to go out in the cold to enjoy a nice bowl of Udon. Here's an easy vegetarian homemade recipe that will be worth your while.
Time: 2 hours (most of this is the mushrooms soaking)
Ingredients:
1 pack udon noodles
1 pack shiitake mushrooms (can be sliced or not)
water
green onion
soy sauce
salt & pepper to taste
egg if you'd like to add it to your udon
Recipe:
First, wash the mushrooms & then place them in a tall Tupperware / container. Add water to cover the mushrooms (and about 1/2 cup more)
Place another Tupperware / container pressing on top of the mushrooms to keep them from floating. Cover with clear wrap & refrigerate for at least 1.5 hours (overnight is better).
Next, make the udon according to the package (pretty much add them to boiling water then straining them & putting in an ice bath so they don't over cook).
In a medium sauce pan, add the broth along the mushrooms (you can slice them at this point if they aren't sliced).
Bring the broth to a boil, add in a couple splashes of soy sauce (depending on how much you like, I used about 1.5 teaspoons).
Add in the udon noodles and pepper if you like.
Crack an egg one by one into the pot so it poaches in the liquid (if you like).
Carbless heaven in 15 minutes!! Grilled portobello mushrooms seasoned to perfection & topped with tomatoes, spinach & olives! Top it with whatever you want - the possibilities are endless!!
Time: 15 minutes
Ingredients:
4 portobello mushrooms, stems removed
2-3 medium sized tomatoes, diced
1-2 handfuls of baby spinach, chopped
5-7 kalamata olives, pitted
2 tablespoons olive oil
1 teaspoon dried thyme
1 tablespoon of goat cheese
salt & pepper
Recipe:
Rinse the mushrooms & pat them dry. Lay them on a grill mat, tops down so the mushrooms form a bowl shape (to fill with the toppings).
Drizzle 1 tablesooon of the olive oil over the mushrooms.
Grill on medium-high heat for ~7 minutes.
Mix the diced tomatoes, chopped baby spinach, kalamata olives, the other tablespoon of olive oil, salt & pepper in a bowl. Add in the goat cheese, crumbled.
Remove the mushrooms from the grill & drain any excess liquid.
Top the mushrooms with the tomato mixture - add more crumbled goat cheese if desired. Enjoy!
Fall is here!! Time for some fall recipes. Squash in particular :) When it's still warm enough to fire up the grill, try these stuffed grilled acorn squash!! Fill them with whatever you like, they are so easy & delicious to make.
Time: 20 minutes
Ingredients:
1 medium acorn squash
1 tablespoon olive oil
salt
filling of your choice
Recipe:
Cut the acorn squash in half long ways, scoop out the seeds. Shave off a small piece of the round end of each squash so that the sides will stand up without rolling.
Drizzle with olive oil & grill flesh-side down on medium heat for about 8-10 minutes or until tender. I used a grill mat for easier clean up!
While the squash is grilling, you can prepare your stuffing mixture. I used a mixture of farro, kale, roasted butternut squash, & pecans, tossed in a pomegranate balsamic vinaigrette.
Remove the squash from the grill & flip over so the flesh side is now up.
Crispy, fluffy, garlicky goodness! Naan seemed so untouchable before - the Indian bread that you can never replicate at home. But today I tried making it & I was pleasantly surprised! Really easy and really delicious!
Time: 1.5 hours total
Ingredients:
2 cups all purpose flour (plus additional for rolling out the naan)
1/2 cup plain yogurt (I used Greek)
1/2 cup warm water
1 packet yeast
1 teaspoon sugar
1.5 tablespoons granulated garlic
1 tablespoon olive oil
1 teaspoon minced garlic
2 tablespoons salted butter (melted)
1 teaspoon parsley flakes
Recipe:
Put the warm water in a measuring cup with the packet of yeast & the sugar. Stir to combine, then set aside for the yeast to activate.
Use a small bowl to melt the butter & combine with the minced garlic. Add parsley flakes also.
In a large mixing bowl, combine the flour, granulated garlic & some parsley flakes & mix to combine.
Once the yeast is bubbly (~10 minutes), add the olive oil & yogurt to it. Stir until the yogurt dissolves.
Pour the yeast mixture into the bowl with the flour & start kneading. Take more dry flour if you need to.
Once the dough is formed, cover the bowl with a paper towel & set it aside to rise. I put mine in a microwave (leave it off though). Leave it to rise for about an hour.
Take the dough out & break pieces off a little larger than golf balls.
Heat a large cast iron skillet on medium-high heat.
Roll out the naan using a rolling pin.
Pour a little vegetable oil in the skillet, then place the naan in the middle. Let it bubble up for about 30 seconds then flip.
Once you flip the naan, brush on the garlic butter mixture. Use tongs to remove the naan once it's cooked on the other side.
Stuffed with amazing habanero lime shrimp! This delicious carbless meal promises to be a crowd pleaser! Try it for a small meal for two or as an appetizer or main for a party! The list of filling options is endless! Go crazy.
Scoop out the middle of the squash with a spoon. Leave enough flesh on the bottom & sides so that it can hold up to the filling & grilling (hey that rhymed!)
Drizzle olive oil around the top of the squash, then flip them over on grill mats, or a cookie sheet if you're baking them, so the flesh is facing down.
Grill the squash on medium heat for about 5-10 minutes depending how large they are. You want them still crunchy, not too soft.
While the squash is grilling, sauté the shrimp in the lime juice, habanero & vegetable oil.
Add salt & pepper to taste, then turn off the heat.
Use tongs to flip the squash over on the grill mats. Fill them with the habanero shrimp, and drizzle with any leftover sauce.
Close the grill to allow the shrimp to cook into the squash for about 30 seconds to 1 minute.
Remove the squash boats from the grill mats & serve on a platter. Enjoy!
I used to think making pasta from scratch was too ambitious - especially since I don't have any pasta extensions to help with the shape. Then I decided to try making gnocchi... so incredibly easy, fast & delicious! Plus you can season it however you want and explore all sauce options!
Time: 30-35 mins
Ingredients:
2 brown potatoes, medium to large sized
1.5 - 2 cups all purpose flour depending on the size of your potatoes
1 large egg
1-2 tablespoons truffle oil
1-2 fresh sage leaves
Salt/pepper to taste
Recipe:
Peel the potatoes & boil them in lightly salted water until soft & mashable.
Drain the potatoes & mash them until smooth. Add the flour & egg.
Mix with your hands so the mixture becomes a dough.
Lightly flour a cutting board or table top. Place your ball of dough on the surface & break off a golf ball size.
Roll the dough ball into a log, about 1/2 inch thick.
Cut 1/2 inch pieces from the log. You can decorate them by lightly flouring the back of a fork & pressing it into the gnocchi to form a design.
Poach the gnocchi in salted water until the pieces float to the top.
Drizzle the truffle oil on the mixture & sprinkle in pieces of the sage. You can add salt & pepper at this time.. maybe even some fresh thyme!
Tired of tomato sauce with your pasta? Got a butternut squash that you can't think of how to use? Try this incredibly easy pasta sauce! I seasoned it with fresh sage, cumin & tons of chili powder & it tastes incredible!
Time: 1 hour
Ingredients:
1/2 butternut squash, cubed
1/2 cup water
1/2 cup skim milk or Lactaid
1-2 tablespoons vegetable oil
2 spoons chopped onion
1 spoon chopped garlic
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1 teaspoon salt
1 teaspoon black pepper
1/4 cup grated parmesan cheese
2 teaspoons chili powder
1 vegetable boullion cube (can sub vegetable stock & don't use the water above)
2 sage leaves, torn into smaller pieces
Recipe:
Heat the vegetable oil in a pot with the onions until they start turning opaque. Then add the garlic.
Add the butternut squash cubes to the pot & sauté for about 3 minutes on medium heat.
Add the chili powder, cumin, salt, pepper, cinnamon, boullion cube & water.
Cover & let the squash soften for about 10 minutes, turning every so often so it doesn't burn.
Meanwhile, boil pasta of your choice (I used penne).
Lower the heat & add the milk. Once the sauce is combined, test for salt etc.
Turn off the heat & sprinkle in the shredded cheese.
Toss the pasta in the pot so the sauce coats it. Enjoy!
This is my fool-proof recipe for delicious homemade bread that's ready in about an hour! It is so impressive to make your own bread but with the craziness day to day life, it is tough to find time. Not anymore! The best part is most of these ingredients are usually already on hand, so there's no need to lug yourself to the grocery store to create the perfect loaf. Try this out next time you're craving fresh bread!
Time: 1 hour
Ingredients:
2 cups all purpose flour (or 1/2 cup whole wheat + 1.5 cups all purpose)
1 packet fast acting yeast
1 cup warm water
1 tablespoon sugar
1 tablespoon basil or Italian seasoning (or spice of your choice really, you can omit this step if you don't want a flavor)
1.5 teaspoons salt
1/2 cup extra virgin olive oil
Additional warm water if needed for the dough
Recipe:
Use a large measuring cup to combine the warm water, sugar & yeast. Stir to dissolve the yeast.
Place the yeast mixture in the microwave (without turning it on!) so that it is kept in a warm dark place for at least 15 minutes. Yeast will be bubbly when you take it out.
Preheat oven to 350 degrees.
In a large basin, mix the flour, seasoning, & salt together.
Add in the olive oil & yeast, mix into the flour. Kneed until everything is combined. It's okay if you over-kneed for this dough, you want the gluten activated as much as possible.
Sprinkle some extra flour on a cookie sheet to avoid the dough sticking to the pan.
Add the dough on top of the flour & shape with your hands into a loaf. Hint: sometimes I need the bread to cook fast so I make 2-3 smaller loafs and use 2 cookie sheets to bake them in.
Use a sharp knife to make 3 small slits on top of the loaf.
Bake on 350 for about 20 - 30 minutes or until the top is crusty. Timing will depend on how tall / thick you made your loaf & how many loafs you split it into. This recipe can make 3 small/medium sized loafs in 15-20 minutes!
What a delightful vegetarian appetizer!! Stuffed mushrooms are so easy to make & so impressive to serve. I came up with this recipe based on ingredients I had on hand, so feel free to adjust the ingredients for stuffing based on what you have!
Time: 30 minutes
Ingredients:
10-12 large stuffable mushrooms (can also use smaller ones for variety)
1/2 cup shredded Monterey Jack cheese
1/4 cup grated parmesan cheese
8-10 green olives
1/4 cup bread crumbs
1 teaspoon minced fresh sage
1-2 teaspoons smoked paprika
1-2 tablespoons diced jalapeño
Recipe:
Carefully rinse the mushrooms or wipe them with a damp paper towel.
Pull out the stems & dice them, set them aside in a bowl.
Dice the olives & add them to the bowl with the mushroom stems.
Add to the bowl the cheese, fresh sage, bread crumbs, & jalapeño.
Carefully place enough of the mixture into the mushrooms so that it doesn't spill over but are well-stuffed.
Place the mushrooms on a cookie sheet with cooking spray or parchment paper.
Sprinkle the smoked paprika on top & bake on 350 for ~20 minutes depending on the size of your mushrooms.
Tip: when the mushrooms start to form a little moisture underneath, they're ready!
Finally some warm(ish) weather on the East Coast! Bring on the tropical fruit!! I got some mangos that weren't quite ripe yet. Well being the impatient woman that I am, I decided to make mango chow, instead of waiting for them to get ripe :) #fooddiva
Time: 20 minutes
Ingredients:
4 large mangos (almost ripe but still hard)
Juice of half a lemon
1 scotch bonnet pepper, sliced with seeds removed
2 - 3 cloves garlic, sliced thin
Salt/pepper to taste
1 large handful cilantro, finely chopped
Recipe:
Peel & slice the mangos into chunks.
Put all ingredients in a large basin & toss to coat the mango.
Refrigerate for at least 30 minutes so the flavors combine.
Dim Sum at home! One of my fave Asian appetizers is soup dumplings. If you've never had them, get on it! Picture dumpling dough steamed & filled with incredibly delicious soup! The first thought is, how do they get the soup in there without the dumpling dough breaking?! So I looked up a bunch of recipes & came up with my own, based on my favorite flavors. Not the fastest recipe but it is easy & delicious. You'll feel really accomplished after, I promise. Enjoy!
Time: 30 minutes for the soup, 10 minutes for the dough, 15 minutes to steam the dumplings, & about 4 hours for everything to set
Ingredients:
1 pack ground meat, I used lamb
1/2 diced red onion or shallots
1 teaspoon chopped chives
3 cloves garlic, minced
2 teaspoon grated or chopped fresh ginger
1 celery stick, chopped
2 cups water
1 chicken boullion cube
1 teaspoon vegetable oil
1 chili pepper finely chopped (optional)
salt/pepper to taste
2 tablespoons low sodium soy sauce + more for dipping the dumplings in
Dough ingredients:
3 cups all purpose flour
1.5 cups warm / almost hot water
1 teaspoon vegetable oil
Recipe:
In a large basin, combine the flour, some salt, vegetable oil & hot water to make the dough. Knead well then cover it with plastic wrap & leave it to set until use.
In a large pot, heat the vegetable oil, garlic, ginger & onion for 1 minute. Add the ground meat & let it brown, breaking up the meat.
Add the water, chicken boullion cube, celery & chives. You can also add the salt & pepper at this time, and the chili pepper if you like.
Let simmer for another 15 minutes then turn off the heat & let it cool.
Put the soup in the fridge for at least 4 hours, you want it to turn jelly-like in texture.
After the soup is the right consistency, you can start breaking off the dough for the dumplings.
Use a large, clean, flat surface sprinkled lightly with dry flour. Break of pieces of dough, slightly smaller than a golf ball.
Roll out each piece to about 1mm thick, and round.
Fill each dough round with about 1.5 teaspoons of the jelly soup mixture.
Fold up the edges to close the dumplings, twisting & pinching the top so they seal well.
Place them on a lightly floured cookie sheet so they won't stick to the pan, & put them back in the fridge so the soup mixture doesn't melt. This is very important or your dough will get soggy!
Use a large pot filled 1/4 way with water. Cover it with a sheet of aluminum foil, poking it with a fork to create holes for the steam. Ensure the foil is securely tight around the edges of the pot so it won't sink in when you add the dumplings. Spray the foil with Pam or cooking spray.
Bring the pot to a boil, and place a few of the dumplings on the foil. Cover the pot with the pot cover & let them steam!
Enjoy with a mixture of ginger soy sauce.
Tip: Freeze the extra dumplings for a quick dim sum another night!
If you know me personally, you know I loooove carrot cake! It's the perfect mix of not too sweet and not quite savory. I went a little ambitious & made an eggless, bundt carrot cake with my own carrot cream cheese icing. Recipe uses a bit of ingredients but it is so easy to put together & so worth it!
Time: 1 hour
Ingredients:
2.5 cups shredded carrots
1 cup apple sauce
3 cups all purpose flour
1 tablespoon baking soda
1.5 teaspoons baking powder
1 tablespoon ground cinnamon
1 teaspoon ground glove
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1 tablespoon salt
1/2 cup white sugar
1.5 tablespoons molasses
1/2 cup vegetable oil
1/4 cup milk or lactaid as needed if the icing is too thick
1/2 pack plain light cream cheese
1 teaspoon vanilla
1 cup confectionary sugar
PAM spray or other cooking spray
Recipe:
Put the carrots in a large basin (leave about 1 tablespoon aside for the icing) Add the vegetable oil, molasses, ground spices, salt, baking soda & powder, white sugar & applesauce. Mix to combine.
Slowly start adding the flour & keep stirring to combine. If it feels like the mixture is becoming too dry, you used enough flour.
Spray the cake pan with cooking spray, especially if you're using a bundt pan, so the cake won't stick to it.
Bake on 325 degrees for about 45 minutes or until a toothpick comes out clean. Baking time will vary depending on what kind of pan you used.
While the cake is baking, use a stand mixer to whip the icing together (cream cheese, vanilla, tablespoon of shredded carrots & milk or lactaid).
Once the cake is baked, let it cool almost completely so that you can turn it over & the bundt will stay in form.
Glaze with the icing & enjoy! You can freeze this cake and save pieces of it for months to enjoy :).
Garlic, olive oil & bread = happiness! It seemed a little ambitious to make my own garlic knots but it turned to be really easy! I used my standard pizza dough recipe & tweeted it to be more garlicky!
Time: 20 minutes + time for the dough to set Ingredients:
2 cups all purpose flour
1 packet yeast
1 tablespoon sugar
2 teaspoons salt
2 teaspoons dried parsley
1 tablespoon Italian seasoning
1/4 cup olive oil + 2 tablespoons olive oil
3 cloves garlic, minced
1 cup warm water
1 tablespoon garlic powder
Salt to taste
Recipe:
Fill a measuring cup with 1 cup warm water, the packet of yeast & sugar
Stir & set aside in a dark place for 15 minutes (I put mine inside the microwave & closed the door)
Put the flour, garlic powder, salt, & 1/4 cup olive oil in a basin.
After waiting 15 minutes for the yeast to rise in the measuring cup, pour the mixture into the basin.
Mix with your hands & knead into a dough. You might need to add some more warm water.
Cover the dough with a clean kitchen towel & put a plate over it to keep it dark. Set it aside in a warm place for at least 1 hour so the dough can rise.
After the dough rises, break 2-3 inch pieces of the it & roll it into a log with your hand, then tie it into a knot shape.
Preheat the oven to 425 F.
Place the knots on a greased cookie sheet, bake for 10 minutes or until golden brown.
While the garlic knots are baking, mix the 2 tablespoons of olive oil with the minced garlic & dried parsley.
Take the knots out of the oven & brush on the olive oil mixture.
Sprinkle salt over the garlic knots if desired. Enjoy!
Goodbye Halal Guys cravings!! First time trying to make shawarma & I'm really excited to say it came out delicious! Warm spices marinaded over a leg of lamb for 4 hours then slow-roasted in the oven for 3.5 hours... this easy, no fail recipe will have you drooling after just smelling it!
Time: 4+ hours to marinade, 3+ hours to cook
Ingredients:
1 leg of lamb
1.5 - 2 tablespoons of the following: ground cumin, ground coriander, ground allspice, ground tumeric
1 teaspoon each of ground cloves & ground ginger
1 tablespoon ground cardamom
1 shallot, diced
2 tablespoons vegetable oil or canola oil
1/4 cup dry red wine
Salt to taste
Recipe:
Butterfly the leg of lamb using a sharp knife, set aside in a large basin.
Put all the rest of the ingredients into a food processor (including the onion) & pulse until a paste forms.
Rub the paste all over the lamb, getting it completely marinaded. Cover the basin with clear wrap & put it in the fridge to marinate for 4+ hours (overnight is best).
Let the lamb get to room temperature for about 20 minutes, then lay it into a pyrex flat. Cover it tightly with foil & roast it on 300 degrees for at least 3.5 hours.
Serve with yellow rice spiced with cumin seeds, salad or in a pita!
Try my homemade white sauce! Mix mayonnaise, a dash of white vinegar, salt, black pepper, & a splash of water together. Balances out the hot sauce if you're using it on this shawarma!
Someone was feeling a little ambitious today! I took a stab at creating a recipe for my most favorite Indian dish: paneer makhani. Paneer Makhani is made with an incredible, creamy, spicy tomato sauce surround cubes of cottage cheese. It's amazing with basmati rice or with naan! There are a lot of ingredients in the sauce, but it doesn't take a long time to make & it is sooo worth it.
Time: 1 hour
Ingredients:
1/2 pack paneer, diced (or how much you prefer)
1 can tomato sauce (no flavor, just plain puréed tomatoes)
2-3 whole chili peppers if you like it extra spicy
Salt to taste
Recipe:
Use a large pan, wok, or pot to heat the the onion, garlic, chili peppers & all of the spices just until lightly cooked (about 30 seconds). Mix to combine.
Pour the tomato sauce or purée & the methi leaves into the pot. Let simmer for about 5-7 minutes.
Add the heavy cream (room temperate). Mix well to combine.
Add salt as desired then taste & add more spices if needed.
Important: turn off the heat! Then add the paneer & toss until it is well coated. Leave the stove on for just a few minutes so the paneer heats up.
Time for all the hearty, filling dishes! The holidays are around the corner & if you're on a diet like me, you'll be craving like crazy! I made a low-fat meatloaf recipe that does the trick!
Time: 1 hour
Ingredients:
1 pack ground chicken
1/2 yellow onion diced
3 gloves garlic, roughly chopped
A handful of shishito peppers, diced (can sub bell peppers)
1 habanero pepper, diced (seeds removed)
1 egg, beaten
Salt & pepper
1/2 breadcrumbs
Recipe:
In a large basin, put the ground chicken & all other ingredients together & incorporate with your hands. Careful not to over mix.
Use a piece of wax paper or parchment paper on a cookie sheet. Place the mixture in the middle & form it into a loaf with your hands.
Bake on 375 for about 45 minutes to 1 hour or until the loaf is brown on the outside & deliciously moist on the inside.
