Recipes to remember

 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 ...

  Ingredients 1 1/2 pounds ground beef 2 cloves garlic, chopped 2 tablespoons ( 30 ml) oil 1 1/2 cups onion, diced, about 1 large onion 1/2 cup chopped celery, about 1 stalk 1 1/2 cups carrots,peeled and diced, about 4 medium carrots 2 tablespoons chili powder 1 teaspoon ground cumin 1 teaspoon oregano 1 teaspoon salt 1/4 teaspoon cayenne pepper (optional) 4 cups zucchinis, diced, about 2 – 3 medium zucchinis 1 15-ounce can tomato puree or tomato sauce 1 15-ounce can diced tomatoes Instructions In your seasoned skillet or 5-6 quart large cast iron pot, brown beef and garlic. Cook over medium heat until beef is thoroughly cooked and browned. Drain off excess fat, set aside. Add oil, onions, celery, carrots, and seasonings to the skillet and cook until translucent over medium-high heat, about 5-7 minutes. Once onions are golden and veggies are midway cooked, add zucchini and cook for 2 minutes, making sure you stir...