Instant Pot Taco Meat

…for this taco meat, which I pretty much use for anything and everything (pizzas, lasagne, quesadillas, tacos, burritos, nachos, etc)…

Read More...
Advertisements

Fattoush

Image

I’m not a fan of salad unless it’s drenched in dressing, and not just any dressing, but something that has a punch of flavor. Caesar dressing is my all time favorite, but the dressing that goes over fattoush is right up there with it. What I love about fattoush is that it doesn’t rely on the dressing for flavor. Parsley is used as a main ingredient, and the combination of vegetables and crunchy bread is just perfect.

The dressing stays fine in the fridge so you can make it in a large jar and refrigerate it. This recipe is good for a large bowl of salad that serves at least 10 people.

Here’s what you’ll need for the dressing:

1 cup olive oil

1/2 – 3/4 cup lemon juice

1 Tblspn crushed garlic

2 Tblspn Sumac

salt and pepper to taste

Just pour everything in a jar and shake well. It’s always best to use fresh lemon juice, but if for some reason you can’t find fresh lemons(happens to me ALL THE TIME) or you don’t want to go out and get some, then you can use concentrated lemon juice (the one they sell in the bottles that look like lemons), but obviously you’ll need to add less because it’s much stronger. If you love garlic like I do, add a little more!

The colors in this dressing are so royal and delicious! The deep gold of the olive oil and the bright purple of the sumac (which you should be able to find at an arabic grocery store. If you’re in USA most big grocery chains carry it) go so well over the crisp array of vegetables!

For the salad you’ll need:

2 cups chopped Romain lettuce

1- 1 1/2 cup chopped parsley

1/2 cup chopped tomatoes

1/2 cup chopped cucumbers

1/2 cup chopped radishes

1/2 cup sliced onions

1 cup fried pita bread (I just cut up tortillas and fry them)

DSC_0163

Pour over just enough dressing to cover all the vegetables, but don’t overdo it because it’ll get too sour.

 

 

 

 

 

 

Crispy Chicken Burgers (Zinger Burgers)

photo 5

I’m a huge fried chicken fan and a strong believer that everything fried tastes better. Add in some bread crumbs and fries and i’m the happiest person alive. But there are levels of fried chicken, and the classic KFC crispy burger is right on top. It’s so hard to find a recipe that doesn’t scare you away. A few weeks ago I started searching for recipes and came across some that required you to boil chicken in really salty water for like hours, and then two more pages of instructions that followed. That’s just wrong. When you want fried chicken, you should be able to make it and eat it without having to take a nap in between. So I tried a few recipes. I even tried one that’s called “baked fried chicken”, which is very misleading. When you bake chicken, it does not taste like it’s fried, unless you slather it in oil before popping it in the oven, which doesn’t save too many calories, so for the sake of fried chicken, just fry it.

So let’s get to the recipe, which takes 20 minutes to prepare tops, even if you’re clumsy in the kitchen and end up dropping things on the counter more than into the pan.

Here’s what you’ll need for 4 burgers. I’ve split the recipe into 3 sections, and each section goes into a separate bowl.

Section 1 (Mix everything in a bowl. The marinade is supposed to be thick)

2 boneless chicken fillets, cut in half (butterflied-google butterfly chicken fillet)

1/2 tsp black pepper

1/2 tsp salt

1/2 tsp crushed red peppers

1 Tbspn Worcestershire sauce

Section 2 (Mix in a bowl)

1 egg, beaten

1/4 tsp baking powder

1 tsp flour

1 Tbspn cornflour

Section (Mix in a wide plate)

2 Tbspns rice flour

1 cup crushed corn flakes (make sure they’re not sweetened!)

1 cup bread crumbs

*Burger buns, lettuce, mayo as required*

Image

Image

Image

After you have all three sections ready to go, get some oil on the heat for deep frying.

Dip the marinated chicken into the egg and flour mixture, then into the bread crumb mixture. If you want a really thick coating you can dip the chicken again into the egg, then the bread crumbs. I wouldn’t advise repeating the coating for a third time. Then just fry them till they’re golden brown. Since it’s boneless chicken it cooks relatively quick but keep the oil on a medium flame so it cooks through. Assembling the burger is up to you. You can add cheese, tomatoes, bbq sauce etc. I just topped the bun with some mayo and lettuce. Don’t hate the pictures I put up. It’s a slightly messy recipe so I took quick cell phone pictures!

Image

 

*If you don’t have rice flour you can just add a mixture of flour and cornflour. The reason I used rice flour is because I feel it gives a slightly different flavor and texture once it’s fried with the crumbs and corn flakes, and it absorbs less oil (i think). Also, If you don’t have worcestershire sauce i’d go with bbq sauce. It would give a really nice and smokey flavor to the chicken.