Middle Eastern Chicken and Rice

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Middle Eastern Chicken and Rice
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Marinate the chicken in a Ziploc bag with the lemon juice, oregano, coriander, chopped garlic, and olive oil. Season with salt and pepper. Marinate for no longer than 4 hours. When ready grill on medium-high heat till cooked through, about 4 minutes per side.
  2. In a saucepan melt the butter over medium heat then add the spices and cook until fragrant. Add the rice and stir to coat. Cook about 4 minutes until rice is slightly toasted. Add chicken broth, bring to a boil, cover reduce to a simmer, and cook for 15 minutes without disturbing. Remove from heat and rest 10 minutes without opening the lid.
  3. In a small bowl combine yogurt, Sriracha to taste, and garlic. Let sit in fridge.
  4. To assemble place chicken on rice and top with sauce. Enjoy!
Recipe Notes

Recipe adapted from Dinner Then Dessert

Carrot Salad with Coriander Vinaigrette and Pistachios

Originally found on A Beautiful Plate.

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Carrot Salad with Coriander Vinaigrette and Pistachios
This is a delicious side salad that is packed with flavor.
Course salad, Side Dish
Prep Time 10 minutes
Passive Time 30 minutes
Servings
people
Ingredients
Course salad, Side Dish
Prep Time 10 minutes
Passive Time 30 minutes
Servings
people
Ingredients
Instructions
  1. Using a skillet toast the pistachios until fragrant. Should be 5 minutes on low heat. Set aside. Using same skillet toast the coriander seeds until fragrant 4-6 minutes. Coarsely chop and set aside. In a small bowl or jar mix the garlic, lemon juice, red pepper, and olive oil. Mix well. Add coriander seeds and salt to taste. Toss the grated carrots with the dressing and let sit for 30 minutes. Add the pistachios and cilantro and serve.

Citrus Roasted Beet Salad

This is an instant favorite dish.  Vibrant in color and flavor.   Originally found on The Roasted Root.

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Citrus Roasted Beet Salad
Wonderful dish.
Course salad, Side Dish
Prep Time 15 minutes
Servings
people
Ingredients
Course salad, Side Dish
Prep Time 15 minutes
Servings
people
Ingredients
Instructions
  1. Heat oven to 350. Cut stems of beets. Usually when I buy beets they come in a bunch of two or three so I cooked all of them. Wash the beet and place individually in a tinfoil bowl you create around the beet. I put some olive oil on each one. Cook 30-50 minutes. Should be tender when you put a knife through it. Once cooked use a knife to take skin off and then slice into wedges.
  2. Place Arugula, spinach, beet, clementine, orange, avocado and pistachios in bowl. Mix the salad dressing together. Pour over the salad and mix well. Ready to serve.

The Stinger

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The Stinger
This is a strong one, but the sweetness from the honey brightens it up.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. In a small glass place honey, stir in water to dilute. Add ice to glass, gin, and lemon juice. Stir to combine. Add slice of lemon if desired. Enjoy!