Peruvian Chicken with Spicy Avocado Dipping Sauce

This recipe is inspired by @skinnytasteand the delicious Peruvian chicken on her website!

1 cup beer
1/4 cup rice vinegar
1/3 cup lemon juice
4 tsp cumin
4 garlic cloves, minced
2 tbsp honey 
1-2 tbsp fresh basil (or mint, parsley or cilantro), chopped 
2 whole chickens, spatchcocked 
Smoky paprika

Dipping sauce:
2 whole avocados 
2 tbsp mayo
Juice 1/2 lemon 
1/2 tsp cumin 
1 tbsp sriracha hot sauce (to taste)
1 tbsp basil
Salt and pepper

Mix together all ingredients from beer to basil to create a marinate. 
Place chicken in a large ziploc bag and pour marinade over chicken. Let marinate overnight. I made sure to flip the bag over before I went to sleep and again right when I woke up to be sure both sides of chicken get to sit in the marinade. 
Preheat oven to 425°F. 
Remove chicken from marinade (I tried my best to scoop out all the garlic and herbs) and place on baking sheet, skin side up. 
Sprinkle generously with smoky paprika. 
Bake uncovered for about 45 minutes. Test for doneness with meat thermometer. 
In the meantime, prepare the dipping sauce, by mixing together all the ingredients.

Passover Schnitzel – 2 ways

1 bag @heavenandearthfoods plantain croutons, crushed well (not in a processor, put them in a ziploc bag and crush them)
1 tbsp fresh rosemary
1 tsp smoky paprika
1 tsp garlic powder
1/2 tsp sea salt
Freshly ground pepper
1 egg, beaten
2 boneless, skinless chicken breasts, cut into cutlets or “fingers”
*note – you can add almond flour to the crumb mixture to make the crumb mixture go a bit further.

Coconut Schnitzel:
3/4 cup almond flour
1/4 cup shredded coconut
1 tbsp dried basil
1 egg, beaten
2 boneless, skinless chicken breasts, cut into cutlets or “fingers”

Directions (for both recipes):
Mix together all ingredients except egg and chicken.
Dip each piece of chicken into egg and then crumb mixture (allowing remaining egg to drop off prior to crumb mixture). Fry in oil!

Thank you to @kosherdotcom for sending the fabulous croutons!

Sheet Pan Sausages, Vegetables and (fake) Bacon

12 oz gourmet sausages, sliced (I used @jacksgourmet )
Baby carrots, sliced in half
Broccoli florets
Baby potatoes, thinly sliced 
Purple cabbage, chopped 
2 oz fake bacon (I used @jacksgourmet )
1 tbsp paprika
2 garlic cloves, minced
1 tbsp zaatar 
1/2 tsp salt
Freshly ground pepper
1 tbsp honey .

Preheat oven to 400°F 
On a greased sheet pan, spread sausages, baby carrots, baby broccoli and potatoes. Mix together paprika, garlic, zaatar, salt, pepper and honey. Spread over sausages and vegetables. 
Bake for 15 minutes. Remove from oven and add fake bacon and purple cabbage to the tray. Bake for and additional 15 minutes.

Parsley Cumin Grilled Chicken

2 boneless skinless chicken breasts, cut into cutlets 
1 tbsp smoky paprika
1 tsp cumin
2 tbsp fresh parsley, chopped 
Zest 1 lemon
2-3 tbsp extra virgin olive oil 
Salt and pepper 
Oil to grill

Mix together all ingredients for marinade and coat chicken. 
Allow to marinate for about an hour. 
Grill (on grill pan or on bbq) – turn when chicken is becoming more opaque and easily lifts from pan. Flip and grill for a few more minutes on the other side .

Garlic Confit Chicken

This recipe was inspired by a garlic confit made by @spinachnspice – you can absolutely enjoy the garlic as a dip, it’s fabulous! It also happens to be kosher for Passover!

1 1/4 cup extra virgin olive oil 
2 cups peeled garlic cloves 
A few springs fresh rosemary 
1/2 tsp salt 
Freshly ground pepper 
1/2 tsp paprika 
6 bone-in chicken breasts

Part 1 – make your confit:
Preheat oven to 350°F. 
In a pie dish (or dish of similar size), spread garlic, top with oil, some fresh rosemary sprigs, salt and pepper. The oil should just cover the garlic. 
Bake for 1 hour. Allow to cool and blend using an immersion blender. .

Part 2 – make the chicken:
Preheat oven to 375°F convection. 
Separate half the garlic mixture and spread all over chicken, including under the skin. Sprinkle on paprika and more fresh rosemary. Roast uncovered for 45-60 minutes (I always check with meat thermometer). .

The leftover garlic mixture used as a dip for the chicken. It can also be stored in the fridge and used as a fabulous dip. The excess oil can be used for cooking. 

Stuffed Hasselback Sweet Potatoes

My friend Rivky from @spinachnspiceshared a hasselback sweet potato recipe, which inspired this recipe here. And it’s kosher for Passover!

4 small sweet potatoes 
3 tbsp extra virgin olive oil, divided 
1 tbsp grapeseed oil 
1 shallot 
1/2 package @jacksgourmet facon (fake bacon), chopped 
3 medjool dates, pitted
2 garlic cloves, minced 
1 tbsp fresh rosemary 
1 tbsp honey
1 tsp cinnamon 
1/3 cup chopped pecans 
Salt and pepper

Preheat oven to 350°F. 
Slice sweet potatoes into a hasselback. Brush with 1 tbsp olive oil. Bake for about 15 minutes, until potatoes have softened slightly. .
In the meantime, heat grapeseed oil over medium heat and sauté shallot and facon for a few minutes, until softened. 
Remove from heat and mix with remaining ingredients (including reserved 2 tbsp olive oil). .
Very gently, use this mixture to fill openings in sweet potato. Return to oven and bake for an additional 30-40 minutes – until sweet potato is easily pierced with a fork. 

Smoked Meat Nachos

This is a fast and delicious appetizer for any meal!

2 cups green cabbage 
200 grams mixed cold cuts (I used gourmet salami and pastrami), chopped 
Tortilla chips
Yellow mustard 
Everything but the bagel seasoning

Sauté the cabbage and meat over medium heat until cabbage has become transparent and everything is well incorporated. 
Spread tortilla chips on a plate. Top with meat and cabbage mixture. Drizzle on mustard and sprinkle on everything but the bagel. 
Serve immediately. 
Alternatively, you can reheat meat mixture and top tortilla chips just before serving.

Miso Strip Steak

I was at a grocery store and was pleasantly surprised to find strip steak. However I am in no way a meat connoisseur, so I asked my friend @sylviafallas for advice. She graciously told me how to cook it – I created this yummy marinade and after following her cooking tips, these steaks were outstanding!

2 strip steaks, approx 1 lb
2 cloves garlic, minced
2 tbsp miso
1 tbsp soy sauce (or GF tamari)
1 tsp sesame oil
1 tbsp honey
Zest of 1 lemon
1 tbsp chopped fresh rosemary 
Freshly ground pepper

Mix together garlic, miso, soy sauce, sesame oil, honey, lemon zest, rosemary and pepper. Spread over steak. Allow to marinate for at least an hour. 
Heat a grill or grill pan (I used a cast iron pan) with a bit of oil. 
Grill for 5-6 min per side – use a meat thermometer to check for doneness. 
Remove from heat. 
Slice when cooled.

Humus Basar Nachos

This is a great meat appetizer or finger food for a party!

1 lb ground beef (or lamb)
1/2 eggplant, cubed 
1/2 cauliflower, cut into small florets
1/2 can chickpeas, drained and dried
2 cloves garlic, minced
2 tbsp shawarma seasoning; divided
2 tbsp zaatar, divided 
1 tsp sea salt 
1/4 cup extra virgin olive oil 
Pepper to taste
Pita chips (store bought or homemade)
Sliced olives if desired

Preheat oven to 400°F. 
Mix together 1 tbsp shawarma seasoning, 1 tbsp zaatar, salt, freshly ground pepper and oil. Spread vegetables on sheet pan and coat with mixture – if there is remaking oil mixture, reserve for pita chips (if you’re making them). Bake for about 30-40 minutes. .
In the meantime, sauté garlic in some oil over medium heat. Add meat, making sure to break up into small pieces. Cook until starting to brown. Season with remaining shawarma seasoning, zaatar and pepper. Continue cooking until all meat is nicely browned. .
Serve pita chips with humus and meat mixed with vegetables and olives. Top with tahini and zaatar. .
To make your own pita chips, take store bought pita and open in half. Cut into triangles and brush each triangle with olive oil mixed with seasoning blend (I used the same mixture that I used for the vegetables). Bake at 325°F for about 10 minutes, depending on thickness of pita. 

Chicken Fattoush Salad

This recipe is using the Greek seasoning blend I previously posted. The recipe for it is below.
Chicken – this chicken is delicious as is and doesn’t need to be enjoyed in a salad. 

2 large boneless chicken breasts, cut into thin cutlets
2 tbsp Greek seasoning blend 
Zest 1 lemon
2 garlic cloves
3 tbsp avocado oil

1 garlic clove 
1/4 cup extra virgin olive oil 
Juice 1/2 lemon
1/2 tsp each sumac, salt, Greek seasoning 
1 tsp (or more) honey

Kalamata olives 
Sliced tomatoes 
Chopped cucumbers 
Handful fresh mint, chopped 
Pita chips .
Mix together Greek seasoning blend, lemon zest, garlic and oil. Coat chicken. Allow to marinate for about 15 minutes. Pan fry for a few minutes per side (check for doneness with meet thermometer- it depends on the thickness of your cutlets). .
In the meantime, mix all dressing ingredients together and set aside. .
Assemble salad and top with sliced chicken. .
Greek seasoning blend:
1 tbsp oregano
1 tsp sumac 
1 tsp salt
1 tbsp garlic powder
2 tsp freshly ground pepper
1 tsp Trader Joe’s umami seasoning
2 tsp parsley
1 tsp basil
1 tbsp paprika
1/4 tsp cinnamon .
Just blend all ingredients together!