Given all of the turmoil in the news these days, I need a break! So let’s focus on one of my favorite and non-political aspect of the Middle East – the food! If anything can bring us all together, food just might be it. Maybe if we all get together and cook for and with each other, we’ll be more focused on delicious flavors and new friendships than differences of politics, religion, and all the rest. One of my favorite authors/bloggers is Sasha Martin, who created the site Global Table Adventure says this: “…cooking has the power to help families bond, empower, and heal. What’s more, setting a global table creates compassion and understanding – which helps the world heal…” I’ve mentioned this beautiful site before… you should all go take a look. Ever since I stumbled upon her site (years ago!), I’ve been inspired by her.
The flavors of the Middle East are amazing. This recipe isn’t based on a traditional recipe that I found, but was instead developed based on delicious spices/flavors and the ingredients I had at home. The chicken comes out nice and moist, and surprisingly, the carrots might be my favorite part of the whole thing! When you eat your chicken, spoon a little bit of the braising liquid on top so you get as much flavor as possible 🙂
Braised Chicken Thighs with Middle Eastern Spices
- 4 large bone-in chicken thighs
- 2 tbsp neutral oil
- 1 large onion, sliced
- 4 garlic cloves, minced
- 1 tbsp cumin
- 1 tbsp smoked paprika
- 1/2 tsp cardamom
- 1 tsp coriander
- 1/2 tsp nutmeg
- 1 tsp turmeric
- Salt & pepper
- 1 3/4 cups chicken stock
- 20+ baby carrots
- Preheat the oven to 350 degrees.
- Salt & pepper the chicken thighs on both sides.
- In a dutch oven (or similar stove/oven-proof dish), heat the 2 tbsp of oil over medium heat.
- Once the oil is hot, place the thighs in the dish, skin side down. Leave to sear for ~6 minutes. Then flip and brown on the non-skin side for another 4-5 minutes. Once the chicken is browned on both sides, remove to the side briefly.
- Lower the heat just slightly and toss the onions and garlic into the remaining oil. Cook stirring occasionally until just beginning to brown, ~10 minutes.
- At this point, if there is significantly excess oil, drain it off.
- Add all of the spices to the onions and garlic. Cook an additional 3 minutes.
- Deglaze the dish with the chicken stock, scraping all the delicious brown bits from the bottom.
- Return the chicken and the carrots to the dish.
- Cover with the lid and place into the oven. The chicken will braise for 45 minutes.
This side dish has a great flavor that belies its simplicity and ease of cooking. I could eat this as a meal (I really love couscous), but it’s perfect as a side dish with pretty much any dish with Middle Eastern, Mediterranean, or North African flavors. I made it tonight with these braised chicken thighs!
Simple Olive Couscous
- 2/3 cup pearl couscous
- 1 1/3 cup chicken stock
- 8 kalamata olives, chopped
- 2 tbsp juice from olive jar, divided
- Fresh-ground black pepper
- Place the couscous, chicken stock, and 1 tbsp of olive juice to a small pot. Bring to a boil.
- Lower heat to a light simmer. Cover and cook for ~12 minutes. (Cooking times and liquid amounts may vary by brand – check your cooking instructions.)
- At the very end, add the olives and other tablespoon of olive juice to the pot. Stir well and re-cover.
- Once all the liquid is absorbed, top with a bit of fresh ground black pepper before serving. See, simple!
One of my all-time favorite restaurants is a breakfast and BBQ place in Charlottesville, VA where I lived for 10+ years or so. It’s called Ace Biscuit & BBQ. It’s a little bit of a tucked-away, hole-in-the-wall kind of place… with some of the best breakfast biscuits I’ve ever had. It used to be the best kept secret in C-ville, but the word has gotten out. If you ever find yourself in Charlottesville, I cannot recommend it more highly. Now maybe you’re asking yourself, why is this crazy woman talking about a BBQ joint in Charlottesville, when she should be telling me all about the burger she made for dinner? There is a connection, I promise. Plus, I like to send business towards my favorite places. (I act like this blog is so well-read that an established restaurant is going to benefit from my recommendation… 🙄🙄)
Anyway. Moving further into my tangent… In case you have forgotten, back in the 90s there was a rapper who called himself Ol’ Dirty Bastard, or ODB. He was one of the original members of the Wu-Tang Clan. The owners of Ace’s must share my love of popular 90s hip-hop, because two of their dishes pay homage to the era. There’s the Ace Doggy Dogg (their hot dog) and, you guessed it, the ODB! In this case, the ODB stands for Ol’ Dirty Biscuit. Y’all. You haven’t lived until you’ve clogged your arteries with this guy. Ace’s ODB consists of a homemade biscuit, topped with fried chicken, sausage gravy, pimento cheese, and pickles, all house-made. It is amazing! (And super low-cal, obviously.)
What does all of this have to do with the burger I made tonight? Really nothing honestly. For whatever reason, all afternoon as I’ve been mentally planning my decadent burger, the real ODB’s shout-out to himself in Mariah Carey’s Fantasy Remix, “Ladies and Gentlemen… Introducing the Old, Dirty, Doggy… Here we go now…” kept playing over and over in my head. I guess my subconscious was trying to tell me that tonight’s burger is to a standard boring burger what the Ol’ Dirty Biscuit is to a cheap fast food breakfast biscuit. The secret to making this burger over the top as compared to other burgers? Mixing sausage and ground beef! Ups the flavor and deliciousness! It’s still a simple burger, but the taste is 👌🏼👌🏼
Humor me and pretend my ramblings were linear and logical. And enjoy an ODB – of any variety.
The Ol’ Dirty Burger
- 1 lb ground beef (85%-15%)
- 1 lb ground Italian sausage
- 1 tbsp granulated onion*
- 3 tbsp Worcestershire
- 1 tsp soy sauce
- Fresh ground black pepper
- Preheat oven to 400 degrees.**
- Mix together all ingredients except for the salt.
- Form the meat into patties.
- Sprinkle salt and a little extra pepper on top of each burger.
- Place patties on a rack over a cookie sheet and bake for 10-15 minutes. [Since the patties are on a rack, they don’t need to be flipped. We made six 1/3lb burgers and cooked them for about 12 minutes – yielding medium burgers. I was going for medium-rare and overshot, ho hum.]
- Top with your favorite burger garnishes!
*Do yourself a favor and pick up some granulated onion instead of onion powder – it’s so much better than that clumpy, powdery stuff.
**You can also grill these like a normal person would, if you don’t live in an apartment complex that doesn’t let you have them like we do…
Makes 6-8 burgers.
I don’t think it was until I was in high school or college that I realized that my mom’s meatloaf was different that most other people’s. Apparently, it’s more standard to have a tomato-based sauce, brown sugar, or BBQ sauce mixed in or coating the meatloaf. Don’t get me wrong, those are good too – but my mom’s meatloaf is better. It’s an indisputable fact… don’t argue with me! This was the only meatloaf I ever knew, but in looking through the family cookbook, I recently noted two separate recipes: “Mama’s Red Meatloaf” and “Mama’s Brown Meatloaf.” (“Mama” in this context being my grandmother.) So apparently my own mother was the one partial to the “Brown Meatloaf.” She probably made it for us once every few weeks, while I don’t think she ever made the red version. The meatloaf itself is simple. There’s not much more to it than the ground beef. But the gravy… oh the gravy… that’s what makes the dish! It’s so savory, thick, and delicious. There’s plenty to coat your meat, as well as whatever starch and/or vegetables your choose to serve with it. My recipe is slightly adapted from my mother’s, which is slightly adapted from her mother’s. This may not be nostalgic for you as it is for me, but it is homey, comfort food no matter what.
PS: Can someone teach me how to photograph meatloaf and gravy so it looks appetizing? I promise you, this is delicious, despite it’s blah appearance!
Meatloaf with Beef-Onion Gravy
- 2 lb ground beef
- 1 medium onion, diced
- 1 cup fine bread crumbs
- 1 egg, beaten
- 1 tsp salt
- 10 turns fresh ground black pepper
- 2 tbsp + 2 1/2 cups beef stock
- 3 tbsp butter
- 3 tbsp flour
- 1/4 cup milk
- 1 packet of dry onion soup mix
- Preheat your oven to 350 degrees.
- In a large bowl, combine the first 7 ingredients (beef through 2 tbsp beef stock). Mix together with your hands until well-combined.
- Form the mixture into a loaf. Place your meatloaf into a glass casserole dish.
- Place in the oven on middle rack. Baking times will vary based on the thickness of your loaf (if you make a longer/thinner loaf, aim for the lower end… if you make a thicker/stouter loaf, aim for the longer end…). Plan on an hour & 15 minutes to an hour & 45 minutes. Safe internal temperature per the FDA is 160 degrees for ground beef.
- After 45 minutes to an hour, begin to make the gravy. Start by melting butter in a pan over medium heat.
- Once butter has melted, whisk in the flour. Whisk continuously until the butter and flour have come together to make a thick roux.
- Next, add the 2 1/2 cups of beef stock in by the 1/2 cup. Continue whisking. (You, of course, may add more or less depending upon how you like the thickness of your gravy.)
- Lastly, stir in the onion mix and milk. Lower heat and stir occasionally.
- With 20-30 minutes left in the cooking time for the meatloaf, remove it from the oven briefly. Pour off any released grease/fat.
- Coat the meatloaf with the gravy. Return to the oven for an additional 20-30 minutes.
- Serve after confirming that it is fully cooked.
Do you have a favorite candy? Everyone does I assume. I have a few, depending on my mood. One of my perennial favorites is a Butterfinger though! There’s something about the delicious, crunchy, peanut-butter and chocolate taste that makes me happy despite the fact that they always get stuck in my teeth! Awhile back I spied a bag of Butterfinger baking pieces on the discount shelf at Kroger – 89¢!! That’s basically free candy in my mind. I’ve been waiting to use them. I sort of made up my own recipe from a sugar cookie based recipe. That’s a little dangerous – as I’ve mentioned, I’m not the best or most frequent baker in the entire world. I’m pretty happy with how they turned out. Hope there are some other Butterfinger lovers out there who like them!
- 3/4 cup butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1/2 cup dark brown sugar
- 3 tbsp peanut butter
- 2 eggs
- 2 tsp vanilla extract
- 2 1/2 cups flour
- 3 tsp baking powder
- 2 tbsp cocoa powder
- 1/4 tsp salt
- 2 cups butterfinger pieces (they sell baking butterfinger pieces, or you could smash up whole candy bars)
- Preheat oven to 350 degrees.
- Beat together butter, sugars, and peanut butter at medium speed (in your stand mixer or in a large glass bowl with a hand mixer).
- Add in the eggs and vanilla, beating until well-combined.
- In another large bowl, sift together the flour, baking powder, cocoa powder, and salt. Slowly add into the mixing bowl until it is all thoroughly mixed together.
- Stir in the butterfinger pieces by hand.
- Using two teaspoons, drop the cookie dough on a cookie sheet that has been lightly sprayed with cooking spray or covered with a silpat or similar.
- Bake for 12 minutes on the middle rack.
- Cool on a wire rack before eating. (Or eat right away because you love warm, gooey, fresh cookies and don’t care if you burn your tongue!)
Makes ~30-40 cookies.
In our relationship, Selim is definitely the one with the imagination. When you tell me we’re having guacamole, I think – avocados, lime, cilantro, onion, salt… Why would you do anything else, when the original is so delicious? Luckily, I have him to push me outside of my box every now and then. Just because the original is amazing doesn’t mean that a variation isn’t delicious in its own right. [Just wait until we share Selim’s Bacon & Blue Cheese Guacamole – people rave about it!]
This unique guacamole has great herbaceous flavor from the fresh basil. The basics are essentially the same as traditional guacamole, but the substitution of that one herb is fairly dramatic in my opinion. The Pecorino adds a depth of flavor, but it does not taste overtly cheesy. We enjoyed this just as we would your standard guac – with tortilla chips and bell pepper slices.
- 4 small, ripe avocados
- 1/8 of a small onion, finely diced
- 2-4 garlic cloves, minced (depending on how much you like garlic)
- Juice of 1/4 of a lime
- 6 large fresh basil leaves, coarsely chopped
- 2 oz finely grated Pecorino cheese
- Salt to taste
- Chop the avocados into chunks. Using the back of a large spoon, smush the avocado – we like the consistency to remain a little bit chunky.
- Combine the avocados with the rest of the ingredients. Stir to combine well.
- Refrigerate if not eating immediately.
Every time the new year rolls around, it seems like everyone makes a resolution involving weight loss, healthy eating, or general fitness. We’ve been eating zoodles for awhile now (see here, here, here, & here), but I think they’re a great way to simultaneously cut calories and add more healthy vegetables to your dinners! This zoodles dish was inspired by a recipe I’ve had saved on Pinterest for awhile now from the blog/website SkinnyTaste. On this site, you can find so many healthy recipe ideas and healthier variations of classics. Given that takeout chicken lo mein can top out anywhere from 1000 to 1500 calories per carton (obviously varying between restaurants and preparations), this homemade version will probably serve your New Year’s resolution AND your waistline well!
“Chicken Lo Mein” Zoodles
- 12oz chicken breast
- 2 med-large zucchini
- Vegetables to stir fry – options:
- Bell peppers
- Green onions
- Snow peas
- 1 tbsp neutral oil
- 3 tsp sesame oil, divided
- 1/2 cup chicken stock
- 3 tbsp soy sauce
- 1 tbsp rice wine vinegar
- 1 tbsp brown sugar
- 1 tbsp grated fresh ginger
- 1 tbsp flour
- Salt & pepper
- 1 tbsp garlic powder
- Prepare the zoodles. (Click if you need more instruction.)
- Slice the chicken and your choices of vegetables.
- Season the chicken with salt, pepper, and 1 tbsp of garlic powder.
- Heat the 1 tbsp of neutral oil in a large pan or wok over medium heat. Add the chicken to the pan and cook for 6-8 minutes until no translucent spots are visible.
- Remove the chicken to the side and wipe clean if needed.
- Add 2 tsp of sesame oil to the pan and increase heat to medium-high. Once oil is quite hot, add the vegetables. Stir fry for 4-5 minutes.
- Meanwhile, whisk together remaining 1 tsp of sesame oil, chicken stock, soy sauce, rice wine vinegar, brown sugar, ginger, and flour.
- Remove vegetables to the side and lower heat to medium.
- Add sauce to the pan. Allow to warm for 2-3 minutes, stirring as needed.
- Add zoodles, other vegetables, and chicken to the pan. Cook over medium heat for ~5 additional minutes so everything is coated in sauce and vegetables are cooked to your liking.
Serving sizes depends on how many vegetables you choose to add!