Omega-3 Eggs Benedict: Salmon Cakes w/ Caper Hollandaise (Gluten-Free)

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Oooohhh… I love eggs benedict.

The runny yolk and the creamy lemony hollandaise… 

This version is loaded with omega-3’s and gluten-free!

Plus there’s a foolproof recipe for perfect hollandaise that you can make in a blender.

Continue reading »

Kale Fish Cakes w/ Ginger Lime Tartar Sauce

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kale fish cakes ginger lime tartar sauce 21 I love cake.

I like fish.

I tolerate kale.

This recipe combines all of the above, and then some.

First, you need a pound of any white flaky fish you like. I used mahi-mahi because they were selling it for $4/lb at Sprouts. Tilapia would work, even salmon actually. So forget what I said about white fish. I’m not a fish racist. I like fish of all colors.

Anyway, season the fish with a little S&P.

kale fish cakes ginger lime tartar sauce 1 kale fish cakes ginger lime tartar sauce 2 Sauté for a few minutes on each side and then place into a large bowl.

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 Flake the fish into small pieces and add the following ingredients (exact measurements on recipe card at the end of this post):

kale fish cakes ginger lime tartar sauce

Stir until everything is combined and then add the juice of half a lime.

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Now for the binding agent. I used Ritz crackers because it’s my life and that’s what I wanted to do.

You can use ground up oats, gluten-free breadcrumbs, regular breadcrumbs. Whatever your heart desires.

Just add a little bit of the binding agent at a time until you get the right consistency. You want the mixture to hold together when you form it into a ball. 

I used 12 crushed up Ritz crackers.

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Now for the healthy part.


Chop it up into small pieces and then add it to the fish cake mixture.

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 Form the mixture into patties. I made 7 regular sized patties using an ice cream scoop to make sure they all cook evenly. If you don’t have an ice cream scoop just use a large spoon. It doesn’t matter how big or small they are, just that they are all equal in size. The size of the cakes will affect cooking time though, so keep that in mind.

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Bake them at 350F for 20 minutes.

Make sure to flip them over after 10 minutes.

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Once they’re done, set them aside and let’s make the Ginger Lime Tartar Sauce.

So easy you won’t believe it!

You just need *a heaping spoonful* of mayo, the juice of half a lime, 1/2 tsp of ground ginger, 1/2 tsp of finely chopped capers and a little S&P.

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Place a little dollop of daisy, I mean tartar sauce, on top of the fish cakes.

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You can also freeze the cakes and reheat them in the oven for a healthy quick dinner/lunch/snack when you’re busy.


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Oh ya, you should sooo subscribe to my blog.

Like, totally.

Sorry, I’m being an annoying.

Yes, an annoying. 

That was not a typo. Annoyings are nouns. You all know an annoying in your life. They might be sitting next to you right now. Try not to laugh.

P.S. I don’t send spam, just recipes. If I ever send spam then I allow you to digitally slap me.

In the face.


P.S.S. I mean ass.

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Beet & Goat Cheese Salad w/ Orange Thyme Vinaigrette

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Time for a salad recipe!

After Cinco de Mayo, I may have had one Gluten-Free Baked Tortilla Chip too many and this salad is such a tasty way to get back on track. The dressing is a new favorite. I’m gonna try it on other salads and maybe even as a marinade. Hmmm…

If you’ve never tried this combo, you don’t know what your missing. Sweet roasted beets, tangy goat cheese and a little crunch from the pecans. Balance of flavors and textures all day er’day. The orange thyme vinaigrette sets this apart from other beet and goat cheese salads. So fresh and herb-y. 

 You need beets:

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Golden beets are so pretty. They’re so bright and colorful.

It’s like they’re constantly batting their eyelashes at me and making me blush and giggle. I love the mix of the two types of beets, but you can go for any kind.

You also need a small amount of goat cheese, so I got the tiniest size available.

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 Begin by preheating the oven to 400F.

Cut the tops and bottoms off of the beets. You can save the beet greens for another time and cook them like you would any dark leafy green.

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Separate the golden and red beets on separate sheets of foil (to prevent the red beets from bleeding and staining the golden beets), drizzle with oil and a liberal and democratic sprinkling of S&P.


Then wrap them up into little bundles of beet joy.

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Bake for about 50 minutes or until they are fork tender.

I usually bake until I catch a whiff of them, then I stick a fork in them and they are usually perfectly tender.

While the beets roast, make the Orange Thyme Vinaigrette.

You need orange and thyme, and time. And lame.

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 You need extra virgin olive oil as well. 

Remove the thyme leaves from their stem and place them in a small jar or bowl.

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Add the juice of an orange, an equal amount of olive oil and a dash of S&P.

Whisk or shake until emulsified and set aside or chill in the refrigerator. 

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Once the beets have cooked through, remove from the oven and allow to cool enough to handle.

The skins should peel off easily. A paper towel helps rub red beet skins off without staining your fingers.

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Slice the beets into rounds and set aside.

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Throw some spring greens into a bowl, drizzle some of the vinaigrette on and toss.

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Place on a platter and top with the sliced beets.

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Sprinkle on some goat cheese and pecans.

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Sprinkle on a final dusting of S&P and a tiny drizzle of dressing.

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The perfect bite.

Sweet, tangy, healthy and a little indulgent.


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Za’atar Chicken Salad w/ Feta Dressing

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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.

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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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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.

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

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 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. 

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 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.

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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.

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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:

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Then add the beef and spices.

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

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 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.

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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.

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 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.

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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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 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.

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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:

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 Add them all to the pot.

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Then add enough water to cover the chicken.

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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.

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

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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’.


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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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[yumprint-recipe id=’61’]

Arabian Nights Burger

Posted on

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This burger is so flavorful! The spice mix in this recipe is a great one to add to your collection. It’s great to rub on meat, poultry or seafood and even on veggies right before you grill or sauté them. 

So, as I mentioned in my Lucky #7 post yesterday, it was our 7 year anniversary and hubby had planned a surprise. He could not have done any better! He drove us to this little town called Tiburon to catch the ferry to Angel Island. The views on the ferry were breathtaking, I mean literally, I couldn’t breathe and I almost died. Jk, jk. Then we got to the island, had some mimosas and took in the sights and sounds. Then we hopped back on the ferry and back to Tiburon, where hubby took us into the city for a nice steak dinner, except I ordered the crab cakes, because crab. I love crabs, again, not the STD, the crustacean. All in all, hubby did good, very good 😉

Back to the burger. As the name states, it’s got an Arabian flair to it, by way of the spices. These are the spices you need, hopefully you have most of them on hand, if not then I would recommend purchasing them because they can be used for so many other recipes.

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 (The ras el hanout is an optional spice. It’s an Arabic spice mix that basically means “top of the shop,” it’s the best quality spices that the spice merchant has in his shop that he mixes together and sells as his “ras el hanout.” I use the one that Williams-Sonoma sells and it is absolutely amazing, about as close as you can get to the real deal in the US).

Oh, and these two spices are needed as well:

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I just wanted to show off my puppy. Is it obvious? He’s grown so much! Tear.

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That’s ground cardamom. I’m gonna guess that most people don’t have ground cardamom. It’s a great spice to invest in, as it can be used in savory dishes as well as desserts. If it’s a hassle for you to get some then leave it out. Otherwise, if your already going the Middle Eastern market, I would advise you to get the smallest packet of ground cardamom.

You need these ingredients also:

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You can make your own labneh by using my recipe, or you can buy some like the kind in the picture at any Middle Eastern market. I use Yelp to find ethnic markets. Same goes for the za’atar. If you can’t fnd it at the market, get some online, it’s very cheap and has a very long shelf life.

Start by making the spice mix (recipe at the end of post on recipe card).

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Finally, you need ground beef. Duh. I grind my own from chuck roast. Once you grind your own meat, there’s no going back. But if you are short on time, the pre-ground stuff is just fine.

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Whew. Ok. Let’s get cooking!

Chop up the mint and add it to the beef.

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Then add the spice mix stir gently. Do not over mix, it will result in a tough burger and nobody likes that. Mix it just enough to get everything combined.

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Divide the beef into 4 equal portions. I like to make an X to get equal sized patties without measuring.

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Form into patties and season with S&P on both sides. This helps develop that nice crust on burgers that seal in all the flavors (read: juices).

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Heat some oil in a skillet (only if using lean ground beef, less than 10% fat).

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Once the pan is hot, add the burger patties. A trick I like to use is using a spoon or your thumb to make a little indent in the center of the patty. This helps keep the burger from poofing up into a ball when cooking. 

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 When it cooks, it will poof up in the center. Since I made the indent it will poof up but still remain flat.


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 Perfectly flat. You’re welcome.

While the patties are cooking, make your labneh & za’atar spread.

It’s just a 1/4 cup of labneh:

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 2 teaspoons of za’atar:

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 And stir:

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 That’s your spread! 

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 Yum. Once the burgers and done to your liking, toast a bun (or grab a lettuce wrap if you’re paleo, low carb, gluten free or whatever the kids are into these days), and spread the spread. Ha.

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 Add the burger and whatever fixin’s you like. I just went for tomato because I was out of red onion and lettuce, but I really wanted to add the onion and lettuce. It was still good without it, so I think just put on what you usually like on your burgers. If you like cheese I would recommend a little crumbled feta on the hot burger right off the griddle. It will melt and ooze onto the burger. I’m drooling.

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 Dig in!

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