Quick 'N' Easy Garlic Lemon Chicken

Often I am looking to make a fast dinner where I don't have to stand too long to create it. I have mentioned in the past that my Magic Bullet blender sits on my counter, and I do in fact use it on an almost daily basis.

I have been in a mega Fibromyalgia and arthritis flare-up for the past few days, so standing for any length of time in the kitchen is not really an option for me tonight. So I thought about what I could make fast and easy, and still maintain a delicious taste for my beloved taste-tester.

This is what I came up with. I kind of got the idea for this dish when I went to one of our local Middle Eastern grocers where they sold whole roasted rotisserie chickens. After I had cut the chicken up to serve it, I had a little skizz (look) into the cavity and saw half lemons and mounds of chopped garlic and spices. Not one to shy away from tasting something different and trying to "figure it out", I grabbed a spoon and "went digging". The flavours were amazing and I easily placed them.

Tonight I decided to try and fashion our meal off of that but adding a few of my own "tastes" to the flavour and to grind everything together to make a sauce for our rice.

As it cooks in the oven, the aroma filling the house is delectable. Served over rice with a side salad, this dish is filling, but also very healthy. Cooked on an outdoor grill would lend to the flavours - however, if doing that, then I suggest removing the bone to aid in the cooking time.

I hope you will give it a try and will love it as much as we did.

Happy Cooking, Happy Eating!


Ingredients:

1/2 lemon juice
8 cloves garlic
3 TBSP oil
1/2 tsp 7 Spices
1/8 tsp turmeric
1/2 tsp cumin powder
1 tsp coriander, ground
1/2 tsp salt
1/4 tsp pepper
1/4 tsp paprika
1/8 tsp fennel seeds
2 lbs chicken legs

1. Put everything but the chicken in to the Magic Blender, and mix until like a smoothie consistency
2. Rinse the chicken legs and pat dry. Place into an oven safe dish. Pour the sauce over the legs and then rub to make sure every part of the chicken legs are covered
3. Cook in a HOT 395*F oven for 45 minutes.

Serve with rice or pita bread with hummus and salad

Leyla's Black Plum Jam

The other day, my husband and I were introduced to a Middle Eastern supermarket. We decided to take a drive down and check out what they had.

We cruised down aisle after aisle looking at the wonderful, and in some cases, unusual items and then we hit the meat department and then the produce department.

In the produce department, I found several bags on special for 99cents. After identifying the contents of the bags, I piled in to my shopping cart, over ripe black plums, red chilis, and avacado.

My husband was a little unsure about my purchase and wondered what I'd make with "rotting fruits". I assured him they were not "rotting" but still had incredible goodness left in them. With a doubtful look, he said he was interested to know what I'd make with each item.

I immediately knew what I'd make with the plums and the chilis; and the avacado, well since I am the only one actually likes them, I'm going to put my creative hat on with an idea my Mum gave me earlier today. But that's not what this post is about.

While I have a tree filled with oranges, I had four in the house that needed to be eaten, so I decided to incorporate them into tonights plum jam recipe. It lends a very subtle, "je ne ces quoi" quality to the jam.

The scent of the plums boiling down did make the house smell almost as if I was boiling Chinese medicine and was quite an earthy scent, not unpleasant in the least but not like I imagined plum jam to smell. The taste of the jam is quite different from the scent that wafted through the house, and is sweet and packed full of flavour.

As with most of my jam recipes, this one takes its time to cook down, it is the old way of making jam, and to me, it is the best as the flavours are much richer and deeper than many of quick recipes that I have tried.

On a slice of warm toast, or even on a warm scone, this jam is sure to delight your senses.

Happy Cooking, Happy Eating!


Ingredients:
2LBS very ripe black plums, chopped
4 oranges, skinned and chopped
5 cups sugar
5 cups water

1. Place all ingredients into a large cooking pot and bring to the boil, reduce heat to lowest setting and simmer for 3-4 hours until the liquid coats the back of a spoon.*

* Place a small plate into the fridge. To test if the jam is ready and can be removed from heat, put a tablespoon of jam and liquid on to the plate and let it sit on the counter for a minute or two. The jam is ready when it is no longer runny and running the tip of a spoon through the liquid creates a defined path without it running together.

2. Let jam sit for 15 minutes and then ladle hot jam into jam jars, cleaning any that has run down the side of the jar and around the mouth of the jar. Allow to cool almost completely before placing lid.

Store in the refidgerator.

Spicy Lemon Chicken

The lemon tree in our yard is so heavy laden this year that some of the branches are near touching the ground. So what is a person to do with such a tree? Create lots of dishes with the fresh and delicious yellow fruit!

I don't know about you, but for me, when I have a dish that has just enough lemon in it, it gives the entire dish a sense of freshness. Maybe its that fact that lemons are a great cleaning agent, and so my senses feel the "cleanliness" in the dish, or maybe it is something entirely different, but I love cooking with lemon; and in Arizona, that means cooking with it more often in our wintertime when the citrus are in season.

Last night, I grabbed some chicken legs out of the fridge and upon deciding to roast them, thought back to the many meals my Middle Eastern friends would make, many of the dishes would contain the juice of lemon. And maybe this dish isn't so "spicy" as it is aromatic.

On the BBQ, lemon juice infused meat reacts to create an incredible taste that is quite unique, but it works well in the oven also. I thought to give it a whirl and add a bit of lemon juice to the chicken and see what it created. Well, it could only go one of two ways... great or awful. No "grey area" here.


As most of my cooking is experimentation, the results of this experiment turned out brilliant, and my "taste-tester" hubby insisting that I should get the recipe up on here fast. So, without any further adieu, here is the recipe.

Happy Cooking, Happy Eating!

Our lemon tree. It is so heavy laden this year.

Ingredients:
8 chicken legs
2 tsp ground cumin
2 tsp ground coriander
4 tbsp garlic powder
1 tsp seven spices
2 tsp paprika
juice of 1/2 - 1 lemon
salt to taste


8 red-skinned potatoes
salt to taste
1/2 cup vegetable oil


8 cups baby carrots
2 tbsp butter
2 tbsp water
salt to taste


Heat oven to 375*F

1. Rinse and pat dry chicken legs (remove any excess fat). Place in a baking dish, skin side up.

2. Sprinkle the spices and salt evenly over the legs.

3. "Drizzle" the lemon juice over the legs, making sure you don't "wash" the spices off the chicken legs. Set aside.

4. Wash potatoes and cut in half, toss in salt lightly.

5. Pour oil into a separate baking dish and then lay the potatoes, exposed flesh side down in to the oil.

Bake chicken and potatoes for 45 mins - 1 hr, or until chicken skin is well roasted (and crisp) and chicken and potatoes are cooked through. Remove from heat and let sit 5-8 minutes before plating.

6. Pour carrots into a microwave safe dish, season with a little salt. Dab the butter on top of the carrots, and add the water down the sides of the dish. Microwave on HIGH for 7-8 minutes until cooked through but not over-cooked. Once cooked, give a quick toss to coat all the carrots with butter, and serve immediately.


Serves 4-6

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Middle Eastern-style Hot Dogs

Today, a very dear friend came round with some delicious fresh vegetables for us. As it was lunch time (and my sugars were beginning to drop), I wanted to throw something together really quickly but in so doing, I did not want to compromise taste. I had a packet of pure chicken hot dogs (picked up from the freezer section of the 99 Cent Store - yep, one of my new favourite places to find great bargains and fresh produce), and decided to use half the packet in the meal as my "meat".

So what to do with some fresh veg, a packet of pita bread, and hot dogs? Time to create something new and "different". I knew it would be a gamble, but if you know me by now reading my blogs, I like to gamble and experiment. My husband might not enjoy all my experimentation, but he's such a trooper and puts up with a lot.

Believe me when I say that not all the creating that goes on in my kitchen ends up on this blog. I do have a disaster every now and then... Like the other night when I was exhausted and did not cook the chicken I was making all the way through. Poor hubby pointed it out to me half way through the meal. Took a bit of quick action to sort it out, but the rest of the night was held in bated breath for any "side effects". Thank goodness, none hit.

But that said, lets get back to today's "gamble". All bets were on as I threw together something really fast, based on what I was craving (Middle Eastern), sugars going low (which meant I had to act fast), and stomach screaming out to be fed.

I was really happy with the results! It was super easy and fast to make, and it was really tasty. It might look a bit "different", but this is my own version of what I am calling Middle Eastern-style Hot Dogs.

If you have hummus lying around the fridge, or baba ganoush, adding this to the finished "hot dog", will definitely give it an even greater and more rich flavour. The baba ganoush would add a smokiness to the whole flavour experience.

As I've said before, open your mind to imagination and explore.

Happy Cooking, Happy Eating!


Ingredients:
1 white onion, diced
2 cloves garlic, diced
2 zucchini, diced
1 red pepper, diced
4 chicken hot dogs, sliced
Juice from 1 lemon
1 tsp ground cumin
1 tsp ground coriander
1/4 tsp Middle Eastern 7 spices
1 tbsp tahini sauce
Salt to taste
4 slices pita bread

1. Fry the onions and garlic until glassy, add the red pepper and cook until the red pepper begins to "brown" but NOT burn.
2. Add the sliced hot dogs, spices, and lemon juice. Add zucchini and cook until softened. Add a little pinch of salt (or to taste). Add the tahini sauce and mix through. Immediately remove from heat.
3. Ladle some of the mix into the middle of a pita bread and roll up.

*** *** ***

Hamburger Shawarma

My husband and I celebrated our 8th wedding anniversary the other night. Neither of us was feeling up to going out as we were a bit under the weather, and we really just wanted to have a more quiet, at home, celebration. As we had not gone shopping, we did not have too many ingredients in the house, so what to make that would tickle our fancy and be a little "special" but without going overboard? As I looked through the fridge and freezer, I noticed a packet of hamburgers, flour tortillas, cucumbers, and tomatoes. In the cupboard, I had a can of hummus and baba ganoush. My plan was now formulating in my head of something that would be different, but so easy to make and delicious. Not to mention filling.

Lately, I have been on a bit of a Middle Eastern "kick" and while I could have easily fried up the burgers and defrost some hamburger buns, I wanted something "different" and a bit "exotic"; it was, after all our 8th wedding anniversary.

This truly shows the versatility of what you can do with simple ingredients. I decided to totally improvise and make a delicious Middle Eastern meal with what I had on hand. The results were absolutely amazing and I am looking forward to doing it again really soon. It truly is so easy that I recommend it to everyone. You don't need to have a charcoal grill, but if you do, the flavour would be even better. 

Ingredients
4 hamburger patties
1 tsp ground cumin
1/2 tsp Middle Eastern 7-Spices powder
1/2 tsp ground coriander powder
1 tsp garlic powder
1 tsp paprika
1/2 tsp salt
1/2 tsp sumac

1 can Baba Ganoush dip
1 can Hummus dip
6 cloves garlic
1/2 red onion
Juice from 1/2 lemon
1/8 cup Olive Oil

4 Persian cucumbers, diced
4 tomatoes, diced
1/2 head lettuce, shredded

6 flour tortilla shells
1/8 stick of butter, melted

1. Mix together the first seven spices and rub all over the hamburger patties. Let sit and "marinate" for 20-30 minutes. Cook in a 350*F oven for about 20 minutes - or grill on a charcoal burner until cooked through. If cooking in oven, let sit in oven until ready to slice.

2. Using a Magic Bullet blender (or food processor) blend together the cloves of garlic, onion, lemon, and olive oil. Divide mixture in half between the Baba Ganoush and the hummus, stir very well together in each dip.

3. Mix together the vegetables.

4. Make Creamy Garlic Salad Dressing and set aside

5. Slice the hamburger meat on an angle

6. Brush the flour tortilla on both sides, lightly, with butter. Fry each tortilla in a hot, ungreased, frying pan. It will begin to bubble, when it does this, turn it over. It should be golden brown. When both sides are cooked like this, put on a plate and repeat with next tortilla until all are cooked.

You can assemble this as you wish, but I spread a little hummus and Baba Ganoush in the middle of a tortilla shell. Then add a little of the mixed salad. Place the meat over the salad and drizzle the creamy garlic dressing over top of the meat. Fold one side of the tortilla shell up and in, then fold one of the "flaps" in, then roll the shawarma up. Eat immediately!

Middle Eastern Lamb Shanks

One of my most favourite meats, is lamb. It is something that I shared a taste for with my Dad. I remember when I was really little, we often would have roast leg of lamb for Sunday dinner (and other celebrations), and Dad and I would often enjoy eating the bones afterwards.


My Dad loved lamb so much that given a choice between lamb and a steak, he'd have chosen lamb... and I am proud to say that I would choose the same.

This first time I made leg of lamb, my husband, who had never tried lamb before, was not too impressed. This concerned me greatly; after all, lamb was a great part of my life and the thought of a lifetime sans lamb, was pretty daunting to me. So I had to get creative with how I was going to make the lamb and have my husband try each new recipe out.



Tonight I made a Middle Eastern-style lamb and it was a great hit with my husband. There was not a morsel left on his plate. So I decided that since it was such a great hit, and lamb (I have come to learn) is an acquired taste, this recipe will sure to please.


Please remember to leave me a comment and rate this recipe, it gives me a good idea on how well my recipes have been received.

4 lamb shanks

2 tsp sweet paprika
1/4 tsp turmeric
1/2 tsp cumin
1/4 tsp cayenne pepper
1 tsp cinnamon powder
1/4 tsp ground cloves
1/2 tsp ground cardamon
1 tsp kosher salt
1/2 tsp ground ginger
1/4 tsp sumac
1 pinch saffron
1 TBSP orange blossom water

5 cloves garlic
2 medium onions, cubed
5 carrots, cut in thirds and then quartered
1 cup golden sultanas
2 TBSP olive oil
1/4 cup water
2 tsp chicken powder

--

1. Rinse lamb shanks and set aside.
2. Mix together next 11 ingredients to create a dry rub.
3. Rub the spices into the lamb shanks, getting into crevices. Then place the shanks into a crock pot and sprinkle the remainder of the spices over top.
4. Crush and mince the garlic and add garlic, onions, carrots and sultanas around the lamb.
5. Add the oil letting a little drizzle over top of the lamb.
6. Heat the water to boiling and add the chicken powder and mix until powder disappears. Add the broth around the sides of the crockpot.
7. Cook on high heat for 5 hours or low for 8 hours.

Serve with flavoured rice and tomato beans.

Grilled Middle-Style Eastern Chicken Leg Dinner

Grilled Middle-Style Eastern Chicken Legs

4 boneless/skinless chicken legs
1 TBSP garlic powder
1 TBSP cumin powder
1 TBSP coriander powder
1 TBSP fresh lemon juice
2 TBSP vegetable oil
Salt and Pepper to taste

1 onions, cut in 6ths
3 cloves garlic, sliced


Method:

1. Rinse and dry chicken legs, place on aluminium lined baking sheet
2. Sprinkle the spices, salt and pepper on the chicken, add 1 TBSP oil and a bit of lemon juice per chicken leg to create a paste and rub all over chicken on both sides.
3. Add cut onion and sliced garlic around the chicken and put in broiler approx 8-10 mins per chicken side (alternatively, cook on BBQ grill for better flavour).



Homemade Salad Dressing

3 cloves garlic, finely chopped
1/4 tsp Tumeric powder
3 TBSP Splenda sweetener
1/2 TBSP Honey
1/2 lemon (juice)
3 TBSP vegetable oil
1 TBSP Kosher salt
1/2 tsp fresh ground pepper

Method:

Add all ingredients to the Magic Bullet (or to a food processor or blender), and pulse until thick and creamy. Adjust taste to suit

Serve with tossed lettuce, cucumber, tomatoes, sliced onions for a fresh taste



Chicken-flavoured Rice

2 cups white rice
3 cups water
1 tsp chicken powder (bouillon)
1 TBSP garlic powder
2 TBSP butter
1 tsp salt

Method:

1. Rinse rice and add water
2. Add the garlic powder, chicken powder, and salt; stir and then set to cook
3. When rice is cooked, add butter and mix through thoroughly

Tahini Baked Kefta Dinner

I created my own version of this dish tonight and it worked really well. The flavour was amazing and the kefta was very filling.

An alternative way of eating this meal would be in a pita pocket with homemade tabbouleh, topped with the baked kefta. Or you can substitute tabbouleh for the tomato salad.

This is very healthy and very tasty too. Enjoy!

Tahini Baked Kefta


1 lb ground beef

2 cups burgher wheat, soaked for 20 mins

3 TBSP ground cumin

2 TBSP ground coriander

1 tsp ground cinnamon

2 tsp sumac

2 tsp salt

1 tsp pepper


1 onion thinly sliced


1/3 cup tahini sauce

1/3 cup water

1/3 cup lime (or lemon) juice

1 cup chopped parsley

8 cloves garlic, blended with 3 TBSP oil

2 tsp salt

1 tsp pepper


1. In a bowl place ground beef, 1 tsp of the ground garlic and oil mix, cumin, coriander, cinnamon, sumac, salt, pepper, and burgher wheat – mix together very well.


2. Form into football shape (about 1 ½ - 2 TBSP meat mix), and fry until golden brown on each side

Place into a baking dish


3. Make a thin layer of the onions over top of the kefta’s


4. In a separate bowl, mix together all the ingredients for the tahini sauce, and pour over the kefta’s

Bake in a 400*F oven for 20 minutes


(Makes 18 Kefta)



Rice

2 cups rice, washed with enough water that when touching the surface of the rice, the water level comes up half way on the finger nail


2 TBSP lime juice

1 tsp ground cumin

1 tsp ground coriander

1 tsp garlic and oil mix

2 tsp salt (or to taste)

½ tsp black pepper


Mix well and put to boil in a rice cooker. Stir once when the water is boiling.



Tomato Salad

3 tomatoes, washed and diced

1 onion, very thinly sliced

1 clove garlic blended with 2 TBSP oil

2 TBSP Extra Virgin Olive Oil

2 TBSP vinegar (or use fresh squeezed lemon juice to taste)


Mix well together and serve with the Baked Kefta and rice