Za’atar Chicken Salad w/ Feta Dressing

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za'atar chicken salad feta dressing 59

This just became my new favorite way to season chicken breast. It’s perfect. The za’atar is what makes it. The za-who? It’s a Middle Eastern blend of herbs, sesame seeds and a touch of salt. The herbs used are usually a kind of thyme native to the region, savory (that’s an actual herb, not a flavor description) and sumac. 

It’s a little tangy, a little salty and a lot delicious.

Traditionally, it is mixed with oil and spread on a flatbread before being baked or it’s served on labneh, a kefir cheese with healthy probiotics (here’s my easy recipe for labneh). I decided to put it on chicken breast and I’m so happy I did.

Also, I made a really tasty feta dressing that goes with almost anything. Use it like you would use ranch, except it tastes better and is also healthy. Win win.

Ok, you need this stuff to make the feta dressing:

za'atar chicken salad feta dressing 3 za'atar chicken salad feta dressing 15 za'atar chicken salad feta dressing 17 The Sadaf yogurt seasoning mix is only $2-3 and it’s a pretty big packet. Amazing herb mix, very authentic. I got mine from a Middle Eastern market. They sell it online too. You can use it to season meat and veggies too, not just yogurt.

If it’s too much of a hassle just use dried or fresh mint, basil and tarragon. As well as garlic and onion powder. If you have dried rose buds, add them too. If you don’t, no biggie.

So, I used half of the block of feta. I just crumbled it into a food processor. You can use a blender too. Or your hands if you like to get down and dirty. Except it really won’t be effective, just gross. But it’s your life.

za'atar chicken salad feta dressing 5 za'atar chicken salad feta dressing 6

Add 3/4 cup of yogurt. Use any kind of plain yogurt you like. 

Don’t let the world tell you which yogurt you should use!

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A drizzle of olive oil.

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*A heaping spoonful* of the herb and spice mix.

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A drizzle of honey. (I didn’t include honey in the ingredient photo but after tasting the dressing I felt like it needed honey to cut through all the tartness). 

You won’t taste the honey, it just balances the whole thing out.

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And then it was perfect.

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Pour it in a container and let it chill in the fridge.

If you know you’re making this recipe in advance, I recommend making the dressing at least a few hours ahead because it tastes so much better after it has had time to sit.

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Now, on to the chicken.

Take the time to place your chicken breast between plastic wrap and pound the shit out of it until it is uniform in thickness. It will cook more evenly, quicker and it will be juicier all around. 

It’s also very good therapy.

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Add a litte salt and pepper on each side.

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Now grab your za’atar.

If you’re new to za’atar just buy the smallest size they have at the Middle Eastern market. No need to make a major commitment here. It’s just a fun new spice blend to try.

They also sell it online from many different brands. Google za’atar and go with a brand (or price) that you like.

I was surprised to find how common za’atar is becoming. Get into it now so you can turn your nose up when someone mentions it to you. “Oh, za’atar, I’ve had some in my kitchen cabinet since 2014. It’s practically vintage now.” 

Then everyone will think your so fancy.

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Sprinkle it on both sides of the chicken and add it to a hot pan with a drizzle of oil.

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You wanna hear a sizzle as soon as the chicken hits the oil. If you don’t, the pan isn’t hot enough.

Cook for about 5-7 minutes on each side or until cooked through.

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Once cooked, place the chicken on a plate or cutting board and begin making the salad.

This is what you need:

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Chop everything thusly:

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Add everything to a bowl, break out the feta dressing, drizzle some on and toss the salad.

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Slice up the chicken and serve warm on top of the salad.

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 The chicken is so juicy and flavorful. 

The chicken and the salad on their own are solid. Together, they are the perfect balance.

You must try this.


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Whole Roasted Cauliflower

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whole roasted cauliflower 62 She’s a showstopper.

I used purple cauliflower which makes it look fantastical. It’s a word. The best definition I’ve found for fantastical is “conceived or appearing as if conceived by an unrestrained imagination.”

That’s what this cauliflower looks like, my unrestrained imagination. But white or yellow cauliflower would look amazing, although conceived from a pretty restrained imagination.

Ok, so on to the recipe. The cauliflower will be coated in a yogurt sauce that will become a yummy crust after baking.

This is what you need:

whole roasted cauliflower 9


You need yogurt too.

whole roasted cauliflower 10

Use whatever plain yogurt you like. Regular, greek or sheep’s milk yogurt. Now, I grew up on this stuff and it tastes great, just like regular yogurt. Plus you can eat it even if you’re lactose intolerant.

You know what, I’ll let the yogurt speak for itself.

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 Finally, you need the following spices:

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Preheat your oven to 400F.

Cut the bottom of the stem off, making sure to keep the whole cauliflower head intact and remove the leaves caressing the cauliflower.

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 If you cut too much of the stem off you will end up with little florets and that defeats the whole purpose.

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Set the cauliflower aside and pour a cup of yogurt into a bowl.

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Add a teaspoon of all the spices and S&P, to taste.

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Stir until everything is incorporated.

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If your bowl is big enough to fit the whole head of cauliflower, dip it in the sauce upside-down.

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Otherwise, you can just use your hands to smear the yogurt sauce all over the cauliflower.

Don’t be stingy!

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Save the excess sauce and store in the fridge. Use it to make this recipe again or to spread it on meats and other veggies before baking. So good.

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Oh and pop that cauliflower in the oven for 30 minutes.

Until it looks like this:

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Oh mama.

After a few minutes of letting it rest, cut into it:

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Oh baby.

Cauliflower never looked and tasted so good.

I love the crispy crust the most.

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 The trees and I thank you in advance.

[yumprint-recipe id=’69’]

Paleo Stuffed Peppers

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These babies look good. They taste even better. They are totally grain-free and the parmesan cheese I grated over the top is totally optional. But if you ask me, a stuffed pepper without shredded cheese on top ain’t no stuffed pepper.

I feel like since I didn’t include rice or quinoa then I can have a little cheese sprinkled on top. 

It’s my life.

Let’s begin. You need these items:

paleo stuffed peppers 5 Four stuffed peppers.

You don’t need to get them in assorted colors, of course. It’s cheaper to get them all green but I’m trying to make this look pretty for you guys, so I went with an assortment.

paleo stuffed peppers 16

 You also need a red onion, some garlic, asparagus, lemon and parmesan cheese, if you enjoy the good things in life.

paleo stuffed peppers 18

 Don’t forget the mushrooms and thyme! They are essential.

In terms of seasonings and spices, you need Worcestershire sauce, turmeric and red chili flakes. 

paleo stuffed peppers 19

 The porcini salt is completely optional. I am obsessed with porcini mushrooms.

So, when I saw a Wild Porcini Mushroom Sea Salt, I just about screamed and jumped up and down like I had been saved by one of those TV pastors who have those programs that come on in the middle of the night.

“I’ve been saved! Porcini salt! Hallelujah! Praise the Lord! I once was lost, but now I’m found…”

Finally, you need about 1 lb of ground beef. Below is a photo of freshly ground beef from grass-fed chuck roast. It is beyond delicious. The texture and flavor of freshly ground beef makes the pre-ground stuff seem like a punishment.

If you aren’t able to grind your own beef and you’ve only had the pre-ground stuff then just use that. You won’t know what you’re missing. I was unaware for years. But once you try it, it’s over. You can’t go back.

It’s like going black.

paleo stuffed peppers 20

 Ok so now that you have all your ingredients, time to prep them.

Begin by removing the tough ends of the asparagus. All you have to do is bend them and they will naturally snap where they are supposed to.

paleo stuffed peppers 21

Then pull the stems off the mushrooms, if you are using whole mushrooms.

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Ok, now slice the mushrooms, roughly chop the asparagus and finely dice the onion and garlic.

paleo stuffed peppers 25 paleo stuffed peppers 26

Now you have your “mise en place,” which is a French term for “everything in place”. The cooking process should go very smoothly now.

Begin by sautéing the onion first, until it has browned a bit.

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Once it browns, add the garlic and cook for just a minute:

paleo stuffed peppers 30

Then add the beef and spices.

Cook the beef till it’s totally cooked through and then make a well in the pan:

paleo stuffed peppers 31 paleo stuffed peppers 32

 Add the mushrooms to the well (I love cooking in wells, you don’t have to but it soothes my soul).

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Toss the mushrooms around in the well until they are coated in the turmeric-tinged yellow beef fat.

What a sentence.

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Once the mushrooms have slightly softened, stir them into the beef and add some Worcestershire sauce.

paleo stuffed peppers 35

Some fresh thyme:

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 And the juice of a half a lemon, or the whole lemon if that tastes better to you.

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Add the asparagus.

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 Stir and then turn off the heat. The mixture will continue to cook in the oven, so you don’t want to overcook the asparagus. I like it when asparagus still has a bit of a snap to it.

paleo stuffed peppers 47

 Preheat the oven to 400F, and drizzle a little oil on the baking dish you will be using.

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Cut the tops off the peppers and deseed them.

paleo stuffed peppers 48 paleo stuffed peppers 49

Now stuff them with the beef mixture.

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 Place the peppers upright in the baking dish you just greased.

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Top with shredded parmesan if you love yourself.

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Side note: After stuffing four peppers I had this much of the beef mixture left over:

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I placed it in a freezer ziploc bag and popped it in the freezer. The next time I want stuffed peppers I just have to defrost the mixture and stuff the peppers. So easy!

Now the oven should be at 400F. Pop the peppers in the oven and bake for 30 mins or until the parmesan has browned to your liking and the peppers have softened.

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I didn’t bake the tops because I wanted them to retain their shape and color.

Look how pretty they are:

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I can’t decide which photo I like best.

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paleo stuffed peppers 90 paleo stuffed peppers 89

 I totally overloaded you with stuffed pepper pics. I can’t help it, they look so good. Almost as good as heirloom tomatoes.

Oh ya, by the way, I ran into your mom yesterday and she told me to tell you to subscribe to my blog by typing your email in the box below.

She said it’s not right to read a blog without subscribing and you know how moms are always right. I don’t agree with her, but I do think you should always listen to your mom.

So, here’s the box:


Go on and type your email above.

Live a little.

[yumprint-recipe id=’68’]

Jamaican Jerk Fish w/ Mango Salsa

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jamaican jerk fish mango salsa 68 This is the perfect pairing.

Like wine & cheese, peanut butter & jelly, Timon & Pumbaa, food & my mouth.

You know what I mean.

The freshness of the mango salsa is just the right thing to go with the richness of the jerk seasoning. Jerk seasoning is so deep and complex and I just love it. This recipe makes a small batch that you can store in the fridge pretty much forever. Oh, and I used fish instead of chicken but any protein will do. 

So this is what you need:

jamaican jerk fish mango salsa 2

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 Those are allspice berries, not peppercorns. Just incase you were wondering. You can use ground allspice but I chose to grind them fresh. Since allspice is one of the main components of jerk seasoning, I wanted its flavor to shine.

This is so easy to make. You basically just throw everything into a food processor/blender and blitz the hell out of it until it’s as smooth as you want it. I like mine pretty smooth but I still wanna see little chunks of the spices.

Add the garlic, green onions and whatever chile you decided to use. 

jamaican jerk fish mango salsa 16

 Then add a 1/4 cup of brown sugar, that is the traditional ingredient. If it’s against your religion, or diet or “lifestyle change,” then go ahead and use honey, maple syrup or molasses. 

jamaican jerk fish mango salsa 17

 Then you want a 1/4 cup of the allspice as well.

jamaican jerk fish mango salsa 18 jamaican jerk fish mango salsa 19

 Add a tablespoon of thyme. This is actually oregano but if you squint and tilt your head to the side it’s basically thyme. Ahem.

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 A teaspoon of cinnamon:

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 And finally, a 1/4 teaspoon of nutmeg (freshly grated, if possible):

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jamaican jerk fish mango salsa 23

Blend this mixture while streaming in a tablespoon or two of oil until it emulsifies.

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This is the consistency I ended up with:

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It’s a wet marinade basically.

Preheat your oven to 400F.

Ok, so set the jerk seasoning aside and let’s make the mango salsa. You need mango, of course. Mango has a big seed in the middle so don’t cut it right down the middle.

Here, move over, let me show you.

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Then cut a grid into each mango half and spoon the chunks out into a bowl.

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Now dice and add the red (WTF they’re purple) onions. I’m going to start a petition to change their name from red to purple onion. Right after I take that yoga class I’ve been meaning to try.

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Add some cilantro, the juice of a lime and some S&P.

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Look at you! Making mango salsa and shit. 

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Ok, so let the mango salsa chill in the fridge and by now the oven should be at 400F. 

Spray a lined baking sheet with some nonstick spray. I used the coconut oil kind, it made me feel very Caribbean.

jamaican jerk fish mango salsa 43 Next, coat the fish fillet with a *heaping spoonful* of the jerk seasoning.

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Bake for about 20-30 minutes or until cooked through.

This is how it looks cooked.

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 Mmmmm. So much flavor.

Top it with the salsa and enjoy! Yea mon! Omg whyyy?

Finish it off with a squeeze of lime and it is perfection. It just brightens the whole thing up.

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Hubba hubba. Remember when that was a thing? What’s that? It never was? Hehehe, I know that! That’s what I just said, silly. 

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It fuels my hate fire.

(Name that movie)


[yumprint-recipe id=’67’]

Sage & Citrus Sunset Cocktail

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 So, there’s a story behind this one.

It all started with a sushi lunch with my one of my favorite people, Nava. So, we’re sipping on miso soup and I mention that I need to make a stop and get some fresh thyme for this recipe I had in mind. Nava, ever the helpful one, goes, “Oh, I just got some fresh thyme the other day and I don’t need it anymore. You should come over after lunch and I’ll give it to you so it doesn’t go to waste.” So sweet of her right? I was like “Ok, perfect!”

Fast forward to us at Nava’s place.

She opens the fridge and pulls this out:

citrus sage sunset cocktail 4 “Here you go,” she says, “Fresh thyme!”

I deadpan. “Dude, this is sage.”

“What? No, it was sold to me as thyme!” she swears.

This makes me doubt myself. “Hold on,” I say, pulling out my phone, “Let me google thyme.”

Sure enough, it’s not fucking thyme just like I knew it wasn’t. After laughing about it we somehow end up in her enormous backyard where she has the most beautiful lemon tree. “Oh, let me get you a bag so you can pick some fresh lemons,” she goes. I told you she was a helpful one.

So, we picked some lemons, sipped some tea and I went on my merry way with a bag full of lemons and, ahem, SAGE (are you reading this Nava lol).

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The lemons were organic and quite charismatic.

Even Primo was intrigued.

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Look at this one:

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It reminds me of that fruit, Buddha’s hand.

It looks cray cray.

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This angle makes it look like the lemon is giving birth to another lemon:

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Riiiiight?? Like, can you see the lemon legs spread out giving birth to a little lemon baby?

Anyway, after I got over this lemon. I decided to make a cocktail using the lemons and sage as inspiration.

I gathered the following ingredients:

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(Side note: I did not use all the lemons in the cocktail, that would have been insanely sour).

I cut open all the citrus. I was so excited to cut through the weird lemons. For the sake of science, of course. Not like in a weird Frankenstien science-experiment kind of way, though. Ok, maybe it was exactly like that.

citrus sage sunset cocktail 42

citrus sage sunset cocktail 41 So pretty and whimsical!

I feel like these were the kind of lemons that Alice would have seen when she was in Wonderland. I love that movie. And I love, love, love Aladdin. And The Lion King. Ok, fine. I’m obsessed with Disney, ok? Are you happy now? 

As I mentioned before, I juiced all the oranges and limes, and only one of the lemons. (I squeezed the juice out of the rest of the lemons and kept it in a separate container in the fridge for whenever I need fresh lemon juice).

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I ended up with 3/4 cup of orange, lemon and lime juice.

If you have one, now is the time to whip out your cocktail shaker. 

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It’s the weekend bay-bay!!!

Add some ice:

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An oz (or more 😉 ) of vodka:

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The mixed citrus juice:

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And finally, a sprig of sage. Thyme would work well here too, incase your grocer sells thyme marked as sage (I’m looking at you, Nava).

You don’t really taste the sage in the final product, it’s more of a herbal fragrance, which is divine. 

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Shake it like a polaroid picture.

Or like my chihuahua when he’s trying to make me feel sorry for him.

Grab a glass and fill it with ice:

citrus sage sunset cocktail 60 Pour the vodka and juice mixture into the glass. This recipe yields two cocktails, if you’re using a small glass like I did. Only fill the cup halfway full with the citrus juice mixture.

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Spill it all over the place and try to laugh about it but really you’re crying sad, sad tears of shame.

Wipe it up and shake your head as if this is the most serious thing that has ever happened.

And now I want to introduce one of my favorite cocktail tricks. To layer a drink in different colors, place a spoon upside down over the glass like so:

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 Then slowly and gently pour the pomegranate juice (or other reddish/pink juice you like) over the back of the spoon. It should sink to the bottom of the glass, underneath the citrus mixture.

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Not the best picture, sorry. You try doing it while taking a picture at the same time, ok?! Whoa, I’m sorry. I got a little defensive there.

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Isn’t she a beauty? Just like a sunset. 

But wait! I’m not finished yet. How will people know this drink is made with sage (not thyme!)?

I know! Put another sprig in the drink. Then you can smell the fresh herbs while you sip.

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Yay! It’s cocktail time!

Enjoy the weekend y’all! (P.S. I’m not Southern, don’t know why I said y’all).

As this post comes to a conclusion I would like to remind all of you that I’m Sarah McLachlan and these innocent recipes don’t ask for money.

*Cue sad music and battered looking puppies and kittens making awkward eye contact with you through the TV while you scramble for the remote to change the channel and forget what you just saw*

Everyday my innocent blog goes with new subscribers breaks my heart. All I ask is that you subscribe to my blog by typing your email in the box below. You can save my blog by doing so, and it doesn’t cost a dime. Thank you.



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Quinoa Salad w/ Cucumbers & Feta

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 This salad is so easy and simple to make and it has the perfect contrast of flavors. The fresh cucumber offers relief from the saltiness of the feta which cuts through the quinoa. Then a little green onion for that mild onion flavor and some ripped basil to freshen it all up. And lastly, some Chia seeds to give a little crunch and make me feel better about myself.

This salad is a great base for other ingredients. I thought about adding some of the shredded chicken I had left over from my Moroccan Roast Chicken, then I said let me make it vegan and then I added chicken when the cameras weren’t watching. Shhhhhh. 

Also, you could make this full on Greek by using red onion instead of green onion and adding some diced tomato and olives. Or I could’ve added loads of spices to the quinoa. Many ways to modify this and make it your own. Quinoa goes with any flavor you mix it up with. She’s a skank like that. Yes, quinoa is a she.

I was inspired to make this salad when I made a ton of East Meets West Chicken Stock from my Moroccan roast.  

So, this is what I used for my version:

quinoa salad cucumber feta 4 quinoa salad cucumber feta 3 I liked the simplicity of all green ingredients with a pop of white when I was making the dish. But, truth be told, I LOVE colorful things. Next time I make a quinoa salad it’s going to be so colorful and full of different ingredients. I’ll call it ….. my Rainbow Quinoa Salad!

I just had an “Aha!” moment. I feel like sometimes Oprah goes a little too overboard with the “Aha!” moment shit. Don’t get me wrong, I love me some Oprah, I watched her OWN network from day one and Iyanla: Fix My Life is one of my favorites shows. Especially when Iyanla calls people out. Like when she called out that one chick who was in the middle of her sob story. Iyanla was like, “Hold, on. Let me cut through this. YOU WAS HOEIN’!”

Fucking classic. Check it out here. I lined it up at the exact spot, so that you don’t have to watch but a few seconds of pure television gold.

Oh ya, quinoa salad.

Start out by rinsing a cup of quinoa for a minute or two. This removes any bitterness on the outside of the quinoa called saponin. Google told me.

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After rinsing, take the extra step of lightly sautéing the quinoa in some oil with little pepper first, to enhance it’s yummy nutty flavor and give it some depth.

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After sautéing for a few minutes, add 2 cups of the chicken stock.

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Cook according to your package’s instructions. I brought it to a boil, stirred it, covered it, then reduced it to simmer and cooked it for 15 mins that way. Then I turned off the heat, left the cover on and let it sit like that for 5 more mins. Then I fluffed it with a fork and tried not to dive in head first. The smell from the fragrant stock I made was intoxicating.

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Once the quinoa was cooled, I added all the other ingredients.

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 I love all the green.

I used about half a block of feta, but you use how much you like based on how intense your feta is.

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Finally, add some chia seeds and a drizzle of champagne (or white wine, or red wine) vinegar and some oil. I used grapseed but olive oil is fine too.

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Toss the salad 😉


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 So, did you enjoy this post? If not, then I’m sorry and I still love me. If you did enjoy it, why don’t you type your email in the box below and you can keep enjoying my blog by subscribing to it? Great idea, huh? Your welcome 🙂


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East Meets West Chicken Stock

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I’m sure you’ve already heard how much better it is to make your own chicken stock. I’m not going to go out of my way to make chicken stock all the time, although now that I type this I feel like maybe I should. Usually, I only make stock if I make a roast chicken, which I did the other day. 

So I pulled off all the leftover chicken and discarded all the skin, saving all the bones.

A lot of “all’s” in that sentence.

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Add the carcass (hardcore, right?) to a large stock pot.

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Now, you need the following items:

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I used onion, garlic, ginger, lemon, cinnamon sticks, cardamom pods, coriander seeds, black peppercorns and herbs de provence.

east meets west chicken stock 14 See how the East meets the West in this chicken stock? So inspiring.

Add all the veggies and lemon to the stockpot. Then add a 1/2 teaspoon each of the following spices:

Coriander seed:

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Herbs de provence (a French spice blend that can be found in some grocery stores, or online):

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And finally black peppercorns:

east meets west chicken stock 17

 Add them all to the pot.

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Then add enough water to cover the chicken.

east meets west chicken stock 20

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Bring it to a boil, then reduce to simmer right away. You don’t want to hard boil your broth the whole time, it can result in a bitter stock. A gentle boil for at least 45mins is my general rule for stocks. 

Once the stock is done simmering, strain it out.

east meets west chicken stock 24

east meets west chicken stock 25 This recipe makes lots of stock. About 3 quarts and 4 cups.

east meets west chicken stock 26

Btw, I didn’t add salt because I wanted to keep it as low sodium as possible so I can adjust the salt depending on what dish I’m using the stock for. 

Store in the fridge for a week or freeze indefinitely. A good test to see if it’s still good is to smell it.

If it’s funky, toss it. 

Also, boiling stock for about 10 mins kills any bacteria incase you really need to use that stock sitting in the back of your fridge. You know who you are. Ok, fine. I’m talking about myself. Ahem. Oh, look! What’s that? A little box  right below! I wonder what would happen if you typed your email in it? Only one way to find out! 


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Moroccan Roast Chicken

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 Roast chicken. It’s the perfect blank canvas. You can go any direction with the flavors and vegetables you choose to roast with it.

This time I went Moroccan. I’ve been obsessed with this new spice mix I got called Ras El-Hanout. You HAVE to try it. I recommend the Williams-Sonoma brand. I can’t vouch for any other brands, but the name Ras El-Hanout means “top of the shop,” so it’s usually the best spices a spice merchant has to offer. If you have lots of individual spices at home, you might want to make your own Ras El-Hanout. How exciting.

Anyway, this is what you need:

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Oh, and some allspice too:

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First thing you want to do is preheat the oven to 425F.

While it preheats, make the Moroccan Spice Mix (for proportions, check the recipe card at the end of the post).

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Set the spice mix aside, and let’s prep the chicken.

Put your big girl panties (or big boy boxers, or briefs, or tighty whities) on, because your about to get hands-on with raw chicken. It’s worth it though, I promise.

So, no matter what flavor I’m doing my base seasoning of a roast chicken involves oil, salt and pepper. It’s legally required to prep your chicken that way. Sorry, I don’t make the rules around here.

Rinse your chicken off first.

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 Then pat it dry with a paper towel, this helps the spices adhere to the chicken better.

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Drizzle on some oil.

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Remember that you need to tuck in the wings and this is the time to hike those big girl panties all the way up till your in “wedgie-status” because sometimes it can get a little gnarly when you hear and feel the bone snap. This just got very graphic. My apologies.

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Ok now the wings are tucked in and you have a little throw up in your mouth. It’s ok, keep it movin’.

Add a heavy coating of S&P over the whole chicken and inside the cavity as well. I didn’t stuff my cavity this time, but you can always stuff it if you want to. I just wasn’t in a stuffing mood last night.

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Add the spice mix. I used all of it, but I also seasoned the bottom of the chicken. So use what you think you will like and if you have some left over it’s a great rub on any meat, seafood or veggies.

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Then rub the rub. I’m so lame. Shoot me now.

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Place it on whatever veggies you have on hand. Hubby likes potatoes so I used them and a large onion, quartered.

Also, if you have some twine (or leftover cheesecloth) use that to tie the ends of the drumsticks together. Not necessary, but it helps cook the chicken evenly. 

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Bake for at least an hour, then check for doneness. If using a meat thermometer measure the temperature in the drumstick, you want it to be 165F. If you don’t have a meat thermometer, do it the old-fashioned way. Cut a small incision in the chicken leg, if the juices run clear it’s done, if they run pink then cook it longer.

Once it comes out of the oven cover it in foil for at least 10 mins before you cut into it. That allows time for the juices to redistribute into the chicken and not run all over your cutting board, leaving you with a dry chicken. Blech.

moroccan roast chicken 25 Once it’s finished resting, carve into it and enjoy!

The breast was so succulent and flavorful. And you have plenty of leftovers to make cooking the rest of the week a breeze!

You’re welcies!

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Also, if you’re a human then you are legally required to type your email in the box below to subscribe to my blog. It’s a law passed by the same people who approved the base chicken seasoning law I mentioned earlier. Sorry for all the laws, but I’m just following orders. There’s a fine if you don’t enter your email below. It’s bad karma. I also know the karma people and they owe me one. Jus’ sayin’.


[yumprint-recipe id=’63’]

Green Chile Hummus

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 Why haven’t I thought of this before? Nowadays they have every flavor of hummus imaginable. Roasted red pepper, roasted garlic, artichoke, you name it. I have never seen green chile hummus. Maybe they have some in New Mexico, but I didn’t see any when I was there.

This stuff is soooo easy to make and it can be used so many different ways.

I like it straight up with some pita bread. I need to find a way to make a paleo pita bread, that actually tastes good.

Anyway, this is what you need:

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I used hot chiles, but I found that the hummus wasn’t spicy at all. Keep that in mind when you choose the heat level of your chiles.

Also, I used grape seed oil because it doesn’t have much flavor and I didn’t want the olive oil to overshadow the green chiles. If you have any another vegetable oil use that, otherwise olive oil is just fine if it’s all you have.

Begin by rinsing off the chickpeas/garbanzo beans.

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Add them to a blender or food processor.

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Add a 1/4 cup of tahini.

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Then add a small can of diced green chiles, juice and all.

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Add the juice of a lime.

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I’m so glad I was able to include this vital photograph of a lime cut in half.

Add S&P, to taste.

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While the hummus is blending, pour the oil in until it reaches the desired consistency.

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Once smooth, taste and adjust seasonings.

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I added a bit more salt and touch more oil. It was perfecto!

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Oh and that dark red stuff is sumac (google it). It’s a Middle Eastern spice that has a tart flavor. It’s a traditional garnish for hummus and it goes well with the green chiles, but it’s also totally optional. 

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[yumprint-recipe id=’62’]

Citrus Roasted Drumsticks

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These drumsticks are a go-to recipe for me when I want something quick, easy and light but with some substance. You know what I mean?

I hope so.

Also the onion thing is something new I tried because two onions landed that way on the chicken accidentally, but it looked cool, so I was like OMG this is a sign from the universe so I’m gonna arrange the rest of them like that and it will change the world as we know it! What I’m trying to say is that you don’t have place the onions on the chicken if you’re not a fan of onions. I usually just use them in the marinade for flavor.

Which brings me to the marinade. You’ll need the following items:

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Spices from left to right: garlic powder, onion powder, turmeric, red chili flakes, seasoned salt and black pepper.

You also need half an onion and an orange, lemon and lime. 

And oil.

And drumsticks. You need drumsticks, a.k.a chicken legs.

Ew….but… yum.

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By the way, drumsticks are a great choice for cheap meat, especially if you’re buying organic. They also are less than 200 calories each. I love drumsticks. 

I like marinating things in ziploc bags because it coats the meat more evenly and it’s also much neater and cleaner.

Place the drumsticks in the bag:

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Add a teaspoon of all the spices, except the red chili flakes and S&P. That’s up to you and how spicy and salty you like things, as we all know how personal these things can be. 

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Roughly chop the onion and cut open all the citrus.

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Then add the onion, citrus juices and the citrus themselves to the bag.

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roasted drumsticks 22 And finally the oil, as much as your gut instinct tells you to use. My gut said about a 1/4 cup.

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Next you should take a picture of the liquid in the bag.

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Then you should notice how much lighter than usual it looks and frantically realize you forgot to include the paprika. A tablespoon of paprika which adds an unmistakable flavor and color. Beat yourself up about it and angrily take a picture of the paprika:

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Add the paprika while cursing under your breath.

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Seal the bag, trying to let out as much air as possible.

Take your frustrations out on the chicken when you mix it all up to ensure even distribution and maximum contact with the chicken.

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Feel better about the situation and the world at large and place the bag in a leak proof container and into the fridge to marinate for at least 30mins – overnight. The longer it marinates the better it gets.

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Once they’ve muurinated place them on a wire rack on a lined baking sheet.

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This is right after my onion epiphany, I really thought I was on to something.

Cook in a 400F degree oven for 45mins-1 hour or until chicken is cooked through.

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Enjoy with the onion or remove it. I removed the onions and gently placed them in my mouth. Then I had the chicken with some sautéed spinach

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