Tuna and Chickpea Salad

Ingredients:

3 cans chickpeas drained

4 cans tuna drained

2 tomatoes diced

1 cucumber diced

1 onion thin sliced

2 limes juice

1 cup cilantro chopped

3 cloves garlic chopped

*1 serrano pepper finely chopped for spice

2 tablespoons black pepper

2 avocados diced

2 tablespoons sea salt

2 tablespoons oregano

3 tablespoons Harissa Spice blend

2 tablespoons McCormick Salad Supreme Seasoning

1/2 cup olive oil

*Add Boiled Eggs for more protein*

Toss everything but the avocado. Once the the salad is mixed well then toss the avocado in last.

This makes a large batch for a family of four. Happy Sabbath!

Harissa Spiced Tilapia

Ingredients:

Whole tilapia

Harissa Spice Blend

Chili powder

Paprika

Sea salt

Black pepper

Turmeric

Ginger

Garlic chopped

1 onion chopped

1 bell pepper chopped

Fresh Tarragon

olive oil

Preheat oven 400 degrees. Score fish. Rub down with olive oil. Then liberally season top and bottom with spices. Insert fresh tarragon and chopped garlic inside the cavity. Garnish with bell peppers and onions. Bake 20-30 minutes until flesh is fluffy.

Spiced Roasted Chicken

Ingredients:

1 whole chicken

olive oil

paprika

chili powder

oregano

turmeric

lemon pepper

celery salt

sea salt

4 whole cloves of garlic

black pepper

3 carrots diced

3 celery stalks diced

5 red potatoes cubed

1 onion chopped

Preheat oven 350 degrees. Rub the chicken down in olive oil. Insert whole garlic cloves  inside of the chicken cavity. Liberally season the chicken with the above spices. Surround the meat with vegetables and sprinkle oregano over top. Toss. Bake 1.5 hours. Serve with rice.

Smoked Salmon and Spinach Frittata

Ingredients:

8 eggs

Cherry tomatoes sliced

Onions chopped

Spinach chopped

Half a serrano pepper finely chopped

Shredded cheese

3 cloves garlic chopped

Smoked salmon sliced

1 cup buttermilk

Salt

Black pepper

1 tablespoon garam masala

1 tablespoon turmeric

1 tablespoon chicken bouillon

2 dashes of cumin

Equipment: Cast Iron Skillet

Preheat oven 350 degrees. Mix eggs in a large bowl with above ingredients. This is a very freestyle kind of dish so have fun. I only specified the spices. Add salt and pepper to taste.

I lightly greased my skillet before pouring in egg mixture. Then added more cheese on top. Bake 20-27 minutes.

Easy Chicken Pot Pie

Last night I got off work kinda late. I knew the leftovers were officially dusted off. However, I still wanted to make something warm and comforting but with less time. I literally pulled this together too quickly. The good old chicken pot pie was what I decided to go with. A southern winter staple food. So how I did I pull this together so fast? Welp guys, I cut some serious corners. This is just to let you know you can really make your family a good meal without it being this huge project.

Filler Ingredients:

1 Whole Rotisserie Chicken (meat removed from the bones)

2 cans of condensed cream of chicken soup

1 1/2 cup of buttermilk

2 celery stalks diced

3 cloves garlic chopped

1/2 cup peas

1/2 cup corn

1/2 cup of onion

Fresh rosemary chopped

Sea salt

Black pepper

2 tablespoons of Maggi Chicken Bouillon

Crust:

5 frozen pie crusts

Equipment: 9 x 13 inch pan

Maggi Granulated Chicken Flavor Bouillon, 15.9 oz

Preheat oven 350 degrees. While your pie crusts are thawing mix up the filling of the pie. In a large bowl, combine the filler ingredients, season and stir it well. Line the bottom and sides completely with the pie crust. Pour in your filler and make sure it is even across the pan. Then cover the top with remaining pie crusts. Bake for 1 hour and 15 minutes until the crust is nice and brown. I don’t care if it doesn’t look the cutest. The job was done and everyone loved it. You will thank me later when you are rushing home from work. Lol!

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