Lemon Tarragon Chicken

This recipe is delicious and very quick to make. It is my go-to when I have had a long day and just need a dinner that is refreshing and healthy (lemon and extra virgin olive oil are both known for their health benefits). Leftovers are great on their own or in chicken sandwiches.

* Images may differ slightly from recipe

Recipe

1.5 lbs boneless and skinless chicken, breast or thighs
1 lemon, juice (zest, optional)
1 tsp dried tarragon
1 tbsp extra virgin olive oil
salt and black pepper, to taste

Directions:
Preheat oven to 350 degrees. Rinse the chicken and remove large pieces of fat. Place pieces in a single layer in an 8 x 8 glass baking dish (or larger if needed). Squeeze lemon over chicken and drizzle olive oil over the top. Then sprinkle the tarragon, salt and black pepper over the chicken. Bake for 20 minutes or until done.

Chocolate Mint Mousse

What is it like?

- Rich

- Creamy 

- Chocolatey

Recipe

1 14 oz can coconut cream, solid only
2 tbsp cocoa
2 tbsp honey, or to taste
2 tsp creme de menthe
1 tsp mint extract

Directions:
Remove the solids from the can and place in a small deep mixing bowl (glass ideally). If the solids are fairly hard you can whip them, but if they are runny (if your house is quite warm), place them in the fridge for 2 hours before whipping. Whip until soft peaks form, about 2 minutes.

Add the other ingredients and whip briefly. Taste and adjust flavors to your liking. Note that if you add too much liquid, the mousse will not set properly and you will end up with a thick drink instead of a mousse.

Traditional Shepherd's Salad

Refreshingly simple...

This is one of the simplest salads you can make. Just chop and dress!

Recipe

This recipe is a common salad across a lot of the Middle East and Turkey. I love to make it during the summer months when my tomatoes are ripe.

1 cucumber, peeled and chopped, smaller the better
2 tomatoes, chopped small
1 lemon OR 1 tbsp apple cider vinegar, or too taste
2 tbsp olive oil
salt and black pepper, to taste

1-2 tbsp chopped parsley or mint, optional

Directions: 
Combine all of the chopped vegetables and herbs. Then drizzle lemon juice and olive oil over the salad and toss. Serve. 

Jalapeño and Mango Roasted Chicken

What is it like?

- Mango-y

- Spicy

- Flavor-packed

Served with Millet & Gingery Bok Choy with Shiitake Mushrooms

Recipe

1 1/2 lbs chicken, thighs or breast with skin removed

Sauce:
4 jalapeños
2 limes, rinds and juice
2 tsp honey
2/3 to 1 cup mango, chopped (thawed if it was frozen)
1/4 cup olive oil, or more to taste
1/8 tsp cumin
1/8 tsp coriander
1/2 tsp dried thyme
salt and black pepper, to taste
1/4 cup water, if needed

garnish with parsley or cilantro (optional)

Directions:
Set the broiler to high. Arrange the jalapeños on a baking sheet lined with foil. Roast for about 7 minutes, or until the skin is charred on top. Then flip them over and roast for about 6 minutes, until they are charred on both sides. Transfer jalapeños to a bowl and allow to cool with foil over the top of the bowl, while you prepare the other ingredients.

Combine the rest of the ingredients, except the water, in a bowl. Then peel and deseed the jalapeños. Add them to the bowl, and using an immersion blender (or food processor) blend until the mixture is pureed. If it is too thick to blend, add some water.

Rinse the chicken and place it in an 8 x 8 baking dish. (Choose a baking dish so that the chicken will fit laying flat in one layer.) Poor the marinade over the chicken and baked at 350 degrees for about 20 minutes, or until done.

Notes:
The sauce will be runnier after it is cooked and has absorbed the chicken juices. I like it this way, and spoon it over accompanying vegetables, millet or pilaf. However, if you would like a thicker sauce, pour the sauce into a pan. In a cup mix together 1 Tbsp cornstarch with 1 Tbsp cold water and whisk this mixture into the sauce over medium heat. Stir until the sauce thickens, about 1 minute, and then turn the burner off. Pour the sauce over the chicken and enjoy!

Dukkah, a "spice" blend for nearly everything

if I were forced to eat inanimate objects, I would grab olive oil and dip them in dukkah. And I would be a happy camel because that's what camels eat. Just look at those feisty, noble creatures!
 

This versatile spice and nut blend can be added as a garnish to soups, salads, sandwiches, eggs, meat, or it is delicious in olive oil and dipped with bread, roasted with nuts.. you get the idea. 

What is it like?

- Nutty 

- Salty

- Cumin-y

Recipe

1/4 cup sesame seeds
1/4 cup almonds
2 tsp cumin
2 tsp coriander
1 tsp fennel
1/2-1 tsp sea salt, or to taste

Directions:
Place all ingredients in large skillet, except salt, over medium heat. Allow to toast watching closely until they start to darken and smell strongly. Then transfer mix to a bowl to cool. Grind in a spice grinder and then add salt coarse sea salt. Store in an airtight continuer to 1-2 weeks.

Delicious with Garbanzo Bean snack or stirred into olive oil and dipped with bread.

Notes:
If you do not like a spice in the recipe, simply leave it out! The blend will still taste delicious.