Mediterranean Spiced Chicken

 

Mediterranean Spiced Chicken

Leslie Ostrow
This is one of those recipes that I go back to time and time again and yet, I've never posted it! I love roasting bone-in chicken breasts because you get a lot more flavor and of course it doesn't dry out. I like this marinade because you get the intense flavor
0 from 0 votes
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Main Course
Cuisine Mediterranean
Servings 6 Sservings

Ingredients
  

  • 4 boneless half chicken breasts
  • Marinade
  • 1 T. ground cumin
  • 1 t. Salt
  • 1 t. Ground ginger
  • 1/2 t. Ground cinnamon
  • 1/4 t. Ground cloves
  • 1 large onion finely grated (optional)
  • 1/4 c. olive oil

Instructions
 

  • Combine all ingredients for marinade. Put in a ziploc bag with chicken. Seal the bag with as little air as possible, squishing the sauce around the chicken.
  • Let the chicken marinate in fridge at least 30 minutes
  • Broil or grill chicken 7 minutes each side, or until it reaches desire degree of doneness.

Video

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Bubbie Banana Muffins

 

Bubbie Banana Muffins

Leslie Ostrow
Whenever I make a batch of banana muffins I can feel Mom and Bubbie's hands on my shoulder, and I can see Mom's smile - the one that lit up her whole face, and made her eyes sparkle. I know she would be so happy that I am keeping the recipes, the memories, the flavours and the traditions alive...just like she did before me, and like my beautiful girls will do one day...many moons from now.
0 from 0 votes
Prep Time 20 mins
Cook Time 35 mins
Total Time 1 hr
Course Desert
Cuisine Desert, Vegetarian
Servings 6 servings

Ingredients
  

  • 1 1/2 c. flour
  • 1 1/2 t. Baking powder
  • 1/4 t. Baking soda
  • 1 c. mashed bananas 3
  • 3/4 c. sugar
  • 1/4 c. cooking oil
  • 1 egg
  • 1/2 c. chocolate chips

Instructions
 

  • Preheat the oven to 350F. Grease your tins.
  • Add to dry ingredients all at once. The batter will be lumpy. Mix until the flour has been absorbed into moist ingredients
  • Add 1/2 c. chocolate chips (I estimate!)
  • Pour into greased muffin tins. Bake 27 minutes for small muffins or until brown. For larger muffins, bake about 35 minutes, maybe longer. Muffins should be brown on top.
  • Remove from the oven. Let cool in the pan for 10 minutes. Remove from pan and let sit 20 minutes. NO CHEATING ON THESE STEPS!

Video

Notes

You can also make it in a loaf pan and bake 50-55 minutes
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Lentils & Rice – Mujaddara

 

Lentils & Rice - Mujaddara - Palestinian - Arabic

Leslie Ostrow
Lentils & rice is a classic Arab combination that goes back to medieval times. I’ve seen it prepared many ways—from a rice dish with just a bit of lentils to mostly lentils with a touch of rice. As for me, I like to make it half/half, a cup of each.I also add a chopped up carrot. Though non-traditional, the carrot adds color and interest to an otherwise plain-looking dish.Finally, do not skimp on the onion. More than a garnish, the onions flavor the dish in such a way that you’ll find yourself and a fellow diner fighting over the last remaining bits of onion. If you love onions, I suggest frying up three onions or even four. Trust me on this.
0 from 0 votes
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Side Dish
Cuisine Arabic, Lebanese, Middle Eastern, Vegan, Vegetarian
Servings 4 servings

Ingredients
  

  • 1 Cup Lentils
  • 1/3 Cup Basmati Rice
  • 4 cups water or broth
  • salt to taste
  • 1 teaspoon cumin
  • 1/4 cup olive oil
  • 2 large onions sliced into 1/2 inch slivers

Instructions
 

  • Saute onions with olive oil until golden brown. Reserve 4
  • Tablespoons of browned onions for garnish.
  • In a different saucepan, place lentils, water and salt and
  • cook over medium heat for about 45 minutes or until lentils
  • are tender.
  • While the lentils are cooking, make rice as directed.
  • Combine rice, browned onions, lentils, and cumin.
  • Garnish with the browned onions.

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Chicken Mole

 

Chicken Mole

Mole, the traditional Mexican sauce made from a blend of dried chiles, spices, nuts and seeds, is what gives this classic recipe its unique flavor and texture. Prepare this Mexican classic Oaxacan recipe. Serve up with yellow rice, Mexican Zucchini, beans and tortillas.
0 from 0 votes
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Main Course
Cuisine Mexican, Oaxacan
Servings 6 Servings

Ingredients
  

  • 3-4 Pounds chicken thighs or breasts
  • 3 Tablespoons unsweetened cocoa powder
  • 1 Teaspoon chipotle powder
  • ¾ Teaspoon garlic salt
  • 1 Teaspoon cumin
  • ½ Teaspoon cinnamon
  • 1 large onion thinly sliced
  • 1 can 14.5 ounces diced tomatoes
  • 1 Tablespoon roasted sesame seeds

Instructions
 

  • Saute onions
  • Add diced tomatoes, cocoa, chipotle, garlic, cumin and cinnamon
  • Bring to a boil, then reduce heat and simmer for 15-30 minutes, stirring often
  • Broil, roast, or barbecue chicken.
  • Pour mole sauce over chicken
  • Sprinkle sesame seeds over chicken and serve immediately

Video

Notes

you can use half the amount of chicken and freeze the extra sauce.
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