https://www.lemonblossoms.com/blog/sheet-pan-chicken-shawarma-with-vegetables/ Ingredients 4 tablespoons olive oil 1 tablespoon water 1 tablespoon lemon juice, freshly squeezed 2 teaspoons ground cumin 2 teaspoons paprika 1 teaspoon allspice 1/2 teaspoon garlic powder 1/4 teaspoon turmeric 1 teaspoons salt A pinch of ground cinnamon, cayenne pepper and black pepper 2 pounds chicken tenders, cut in half 1 large red onion, sliced 1 large yellow bell pepper, sliced 1 pint cherry tomatoes Chopped parsley for garnish (optional) Instructions Preheat the oven to 375 degrees Fahrenheit. In a small bowl, mix the olive oil, water, lemon juice, cumin, paprika, allspice, garlic powder, turmeric, salt, cinnamon, cayenne and black pepper. On a sheet pan lined with aluminum foil or parchment paper, place the chicken tenders, onion, bell pepper and cherry tomatoes. Drizzle the chicken and vegetables with the spice mixture and toss well to combine. Bake ...
https://www.gimmesomeoven.com/best-mashed-potatoes-recipe/ 5 pounds potatoes (I use half Yukon Gold, half Russet potatoes) 2 large cloves garlic, minced fine sea salt 6 tablespoons butter 1 cup whole milk 4 ounces cream cheese, room temperature toppings: chopped fresh chives or green onions, freshly-cracked black pepper Instructions Cut the potatoes. Feel free to peel your potatoes or leave the skins on. Then cut them into evenly-sized chunks, about an inch or so thick, and transfer them to a large stockpot full of cold water. Boil the potatoes. Once all of your potatoes are cut, be sure that there is enough cold water in the pan so that the water line sits about 1 inch above the potatoes. Stir the garlic and 1 tablespoon sea salt into the water. Then turn the heat to high and cook until the water comes to a boil. Reduce heat to medium-high (or whatever tem...
Ingredients For the dressing: 1/3 cup vegetable oil 1/4 cup apple cider vinegar 2 tablespoons maple syrup 4 teaspoons Dijon mustard 1/2 teaspoon kosher salt 1/2 medium red onion, finely chopped For the salad: 1 small head green cabbage (about 2 1/2 pounds, or about 10 cups shredded cabbage or coleslaw mix) - or mixed bag from trader joes 3/4 cup sliced almonds, toasted 3/4 cup dried cranberries 3/4 cup fresh Italian parsley leaves, coarsely chopped Kosher salt Freshly ground black pepper Instructions Make the dressing: Whisk the vinegar, oil, maple syrup, Dijon, and salt together in a large bowl. Add the red onion and stir to combine. Let sit at least 10 minutes for the flavors to meld. Meanwhile, prepare the cabbage. Make the salad: Cut the cabbage into eight wedges through the core, then cut the core from each piece. Thinly slice the cabbage wedges crosswise to shred. Add the shredded cabbage, almonds, cranberries, and parsley to the dressing and toss to combine....
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