Chicken Shawarma

 

4 tablespoons lemon juice (freshly squeezed)

½ cup olive oil

1 teaspoon salt

2 teaspoons cumin (ground)

2 teaspoons black pepper (ground)

2 teaspoons smoked paprika

½ teaspoon turmeric

1 teaspoon red pepper flakes

½ teaspoon cinnamon

4 cloves garlic (minced)

3 chicken breasts (boneless and skinless)

1 large onion (sliced)

2 tablespoons parsley (fresh, for garnish)

 

Garlic Sauce

 

1 cup vegetable oil

⅓ cup lemon juice

6 cloves garlic (peeled)

1 egg white (*)

1 teaspoon salt

 

Chicken Shawarma Wraps

 

hummus

tabbouleh salad

garlic sauce

pita wraps

Chicken Shawarma

 

Marinate the chicken: In a large bowl add the lemon juice, olive oil, salt, cumin, black pepper, paprika, turmeric, red pepper flakes, cinnamon, garlic, and whisk well. 

 

Add the chicken and toss making sure the chicken is well coated in the marinade. Cover with plastic wrap or foil and refrigerate for at least an hour. The longer the meat marinates the more flavour you’ll have.

 

Prep the oven and assemble everything: Preheat oven to 425 F degrees. Add sliced onion to bowl with chicken and toss well so that the onion is fully coated in the marinade. Add everything to a 9×13 baking dish. 

 

I didn’t have much marinade leftover since the chicken absorbed most of it, so that’s why I added everything to the baking dish. Spread everything evenly over the baking dish.

 

Bake the chicken: Bake in the oven until the chicken is browned and crisp on the edges, for about 40 to 45 minutes. If you want the chicken crispier on top, turn the broiler on to high and broil for 3 minutes until nice and crispy on the outside.

 

Rest and slice: Let the chicken rest for about 5 minutes, then slice it into bits.

 

Garlic Sauce

 

Make garlic sauce: Add all the ingredients to a blender (or an immersion blender) and blend until smooth, it should take 1 to 2 minutes. This recipe will make about 1 1/2 cups of sauce, refrigerate leftover sauce.

 

Chicken Paprikash

 

INGREDIENTS

  

2 tablespoons pork lard , or butter (lard is traditionally used and we strongly recommend it for the best flavor)

3 pounds chicken pieces, bone-in and skin-on (this is traditional and recommended because it creates the most flavor, but alternatively you can use boneless/skinless pieces of chicken)

2 medium yellow onions, very finely chopped

2 cloves garlic, finely minced

2 Roma tomatoes, seeds removed and very finely diced

1 Hungarian bell pepper, diced (optional)

3-4 tablespoons quality, genuine imported sweet Hungarian paprika

2 cups Aneto 100% All-Natural Chicken Broth (our most favorite chicken broth)

or Aneto low sodium chicken broth

1 1/2 teaspoons sea salt

1/2 teaspoon freshly ground black pepper

3 tablespoons all-purpose flour

3/4 cup full fat sour cream , room temperature (important to avoid lumps; be sure also to use full fat)

1/4 cup heavy whipping cream

INSTRUCTIONS

 

Heat the lard in a heavy pot and brown the chicken on all sides.  Transfer the chicken to a plate.  In the same oil, add the onions and fry until golden brown.  Add the garlic and tomatoes (and pepper if using) and fry another 2-3 minutes.  Remove the pot from the heat and stir in the paprika, salt and pepper (paprika becomes bitter if scorched).  

Return the chicken to the pot and place it back over the heat.  Pour in the chicken broth. The chicken should be mostly covered. Bring it to a boil. Cover, reduce the heat to medium-low and simmer for 40 minutes. Remove the chicken and transfer to a plate.

In a small bowl, stir the flour into the sour cream/cream mixture to form a smooth paste. Stir the cream mixture into the sauce, whisking constantly to prevent lumps. Bring it to a simmer for a couple of minutes until the sauce is thickened. Add salt and pepper to taste. Return the chicken to the sauce and simmer to heat through.

Serve the chicken paprikash with Hungarian nokedli, which is like German Spaetzle only they're very short and stubby.  You can make nokedli with a spätzle scraper and using this recipe for the dough. 

 

Cauliflower Soup

Ingredients
1 medium head cauliflower, broken into florets
1 medium carrot, shredded
1/4 cup chopped celery
2-1/2 cups water
2 teaspoons chicken or 1 vegetable bouillon cube
3 tablespoons butter
3 tablespoons all-purpose flour
3/4 teaspoon salt
1/8 teaspoon pepper
2 cups 2% milk
1 cup (4 ounces) shredded cheddar cheese
1/2 to 1 teaspoon hot pepper sauce, optional
Directions
1. In a large bowl, combine the cauliflower, carrot, celery, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain).
2. In another large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in the cheese until melted. Add hot pepper sauce if desired. Stir into the cauliflower mixture. Yield: 8 servings (about 2 quarts).

Cajun Catfish - Cafe Espresso

1-1/2 cups tomato juice
1 T chili powder
1 T paprika
1 t black pepper
2 t cayenne pepper
2 t ground mustard
1 t kosher salt
2 t brown sugar
1 T thyme
1 T parsley
1 t granualated garlic
1/2 t celery salt
1/2 t cumin
10-12 dashes of tobasco
1 t vinegar
1 t olive oil

Mix ingredients together in a bowl.  Coat filets.  This recipe is good for chicken and pork as well.