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I tried to recreate India's most traditional food cuisine, The Butter Chicken. I made it from scratch with NO recipe and it ...
Son Shane and his family came over last week to visit and help with chores. I wanted to serve something hearty that could be made ahead in one pot and would sit happily and warm on the stovetop ...
2 tablespoons za’atar seasoning. 2 tablespoon olive oil. 4 teaspoons lemon juice. 2 teaspoons minced garlic. 1/4 cup no-salt-added chicken broth. 3/4 pound boneless chicken breast ...
Remove the chicken from the marinade; reserve the marinade. Grill the thighs over a medium-hot fire, turning occasionally and brushing with the marinade until browned and cooked through, about 18 ...
Noticing so many eastern Mediterranean and Lebanese restaurants becoming popular, I was hungry for a quick dinner with their savory and aromatic flavors. Using za’atar found in the spice section ...
If you want just chicken salad with no greens, skip the lettuce; double the chicken, cucumber, bell pepper, onion, and tarragon; and toss them with the dressing. Get the Recipe Save ...
Add the chicken cubes to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 2 hours (preferably overnight). If using wooden skewers, soak for 30 minutes to ...
To buy: 1 bottle za’atar spice, 1 lemon, 1 jar minced garlic, 1 container no-salt-added chicken broth, 3/4 pound boneless, skinless chicken breast, 1 large zucchini, 1 bunch cilantro and 1 ...
1 1/2-cups microwave basmati rice. Salt and freshly ground black pepper. 2 tablespoons cilantro leaves. Mix za'atar, olive oil, lemon juice, garlic and chicken broth together in a small bowl.