Chicken Shawarma Pitas

I set up my Christmas tree today. It seems I have a lighting problem; the middle section won’t light up. WTF?

WHY did they ever make a string of lights where if one light is out then the whole string stops working??  WHY???

How are you supposed to figure out which one is the dud?

What a pain…

While I try to figure it out, let’s talk about these Chicken Shawarma Pitas.

They are spicy and fresh and crisp, absolutely delicious.

Not to mention they only took 30 minutes to make!

What you need,

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3 tbsp. finely chopped fresh parsley, divided

½ tsp. salt

½ tsp. red pepper flakes

¼ tsp. ground ginger

¼ tsp. ground cumin

1/8 tsp. ground coriander

5 tbsp. plain Greek yogurt, divided

2 tbsp. fresh lemon juice, divided

3 cloves garlic, minced and divided

1 lb. boneless skinless chicken breasts sliced thinly

1 tbsp. olive oil

1 tbsp. tahini or peanut butter (I didn’t have tahini but peanut butter worked just fine!)

2 pitas, halved

½ cup chopped cucumber

½ cup chopped tomato

¼ cup chopped red onion (optional)

Combine 2 tablespoons of the parsley, salt, red pepper flakes, ginger, cumin, coriander and 2 cloves of minced garlic in a large bowl.

Add 1 tablespoon of the lemon juice and 1 tablespoon of the Greek yogurt, stir to combine.

Add the chicken and toss to coat, set aside.

In a small bowl mix together the remaining 4 tablespoons of Greek yogurt, the tahini or peanut butter plus the remaining lemon juice and the garlic. Stir in the last tablespoon of parsley and season with salt and pepper to taste.

In a large skillet heat the oil over medium high heat.

Cook the chicken for 6-8 minutes flipping halfway through until browned and cooked through.

Spread some of the sauce inside of each pita, divide the chicken between the pockets and top with cucumber, tomato and onion if you are using it.

A little added sauce on top is always good!

These spicy little pitas were fantastic! They made a great light dinner.

If you need me I will be testing a million tiny Christmas lights trying to find the dead one…

Jen

Recipe adapted from Cooking Light Magazine

Crispy Parmesan Chicken with Tomato Mozzarella Salad

This Crispy Parmesan Chicken with Tomato Mozzarella Salad is wonderful. It is super simple and didn’t take more than 30 minutes to whip up start to finish.

It would be a perfect weeknight meal!

What you need,

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2 chicken breasts, trimmed and butterflied (you will have 4 pieces)

½ cup all-purpose flour

2 eggs, whisked lightly

½ cup Panko crumbs

½ cup Parmesan cheese

Salt and Pepper

3 tbsp. olive oil

1 ½ cup cherry tomatoes, halved

1 cup fresh mozzarella cheese, cubed

1 small clove garlic, minced

1 tsp. balsamic vinegar

2 tbsp. fresh basil leaves, chopped

In 3 small dishes place the flour, the egg and the panko crumbs + the Parmesan cheese.

Season the flour and the egg with salt and pepper.

Dredge each piece of chicken in the flour, then dip in the egg then press into the panko/Parmesan mixture to coat. Set each piece onto a plate.

Heat 2 tablespoons of olive oil in a large skillet over medium heat.

Cook the chicken for 4-5 minutes per side until brown and crisp and the chicken is cooked through.

In a small bowl combine the tomatoes, mozzarella cheese and garlic.

Pour over the balsamic vinegar and remaining tablespoon of olive oil.

Season the salad with salt and pepper.

Sprinkle the basil over the top and stir to combine.

To serve, place a piece of chicken on a plate and top with a scoop of the salad.

The crispy chicken is amazing on its own. Topping it with the tangy tomato salad just steps it up!

I loved it!

Enjoy.

Jen

Recipe from Comfort of Cooking

Favourite Things Friday Vol 56

Well, we have been in our new place a whole week! Time sure flies.

My favourite thing this week is my new washer and dryer...
I really have no words to express my joy!!

I am in love!

Have a fabulous weekend!!

Jen
 

3 Ingredient Sugar Cookies

I decided to bake in my new kitchen today!

I just wanted a small batch of something since the holidays are fast approaching and I know I am going to be making all our favourite treats for that.

These super simple sugar cookies only have 3 ingredients! They are crisp on the edges and chewy in the centre and it only made 8 cookies, which was perfect.

I found this amazing chocolate chip cookie spread at Superstore recently and I decided that it would be perfect sandwiched between these simple cookies.

What you need,

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¼ cup + 3 tbsp. granulated sugar

4 tbsp. butter, at room temperature

2/3 cup all-purpose flour

¼ cup chocolate chip cookie dough spread, or nutella or jam would even be fantastic!

Heat the oven to 350 degrees. Line a baking sheet with a non-stick mat.

Place the 3 tablespoons of sugar in a small bowl, set aside.

In a medium bowl combine the sugar and butter, mix using an electric hand mixer until light and fluffy, about 2 minutes. Add the flour and mix again until just combined. The dough may look a bit crumbly but it will come together.

Using a tablespoon of dough, roll into a ball and then roll the ball into the sugar.

Place the dough balls on the prepared sheet about 1 inch apart. They will spread out a bit.

Bake for 12-14 minutes until brown and crisp on the edges.

Let the cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack.

Let the cookies cool completely before spreading on the filling.

Store the cookies in an airtight container for 2-3 days.

These little sandwich cookies are great. I love that it only makes 4 sandwich cookies, the perfect amount for 2 people.

Enjoy!

Jen

Recipe from Two Peas and Their Pod.

The Denver Sandwich

Heellllooo… is anyone still there??

It had been so long! I am so sorry, moving was way more stressful than I expected it to be, but we are finally done. I sure hope we don’t have to do that again for another 12 years!

I am in love with our new place. It is so much bigger, it is amazing.

It has taken a few days but we have most of our things put away. The spare bedroom is still in chaos but it will get there eventually.

I needed to get back into the kitchen today; I have been missing it so much.

I decided to make one of my all-time favourite breakfasts, The Denver Sandwich. It is a simple egg sandwich filled with veggies and bacon, I just love it.

What you need,

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3-4 slices bacon, cooked and chopped

4-5 small mushrooms, sliced

2 green onions, sliced

¼ cup sharp cheddar cheese, diced or grated

2 large eggs

1 tbsp. milk or cream

Salt and Pepper to taste

4 slices hot buttered toast

Start by cooking your bacon. I like to do mine in the oven, it always comes out perfectly. Just cover a pan in tin foil and spray lightly with non-stick spray. Heat the oven to 350 degrees. Lay the bacon on the prepared pan in a single layer, leaving a little space between the slices.

Bake on the lower rack for 12-15 minutes or until you reach your desired crispness, I like to flip mine halfway through.

Remove from the oven and drain the bacon on a paper towel then chop.

In a medium skillet, heat a tablespoon of butter over medium heat. Toss in the mushrooms and cook for 4-5 minutes until softened and starting to brown. Add the green onions and cook 1 minute more.

In a small bowl lightly whisk the eggs, add the milk and whisk to combine. Season the eggs liberally with salt and pepper.

Add the cooked bacon to the mushrooms and onions and stir to combine. Pour the eggs all over and top with the cheese.

Cover the pan with a lid and let it cook until the eggs are cooked through.

Divide the egg mixture between 2 pieces of toast and top with the remaining 2 toasts.

Serve with a little fresh fruit and you have a perfect breakfast, brunch, lunch or even dinner!

Have a great Monday everyone‼

Jen