Spiced Lamb and Couscous

Lamb on a weeknight? It is doable! It takes 20 – 25 minutes to cook and you can whip up the couscous and salad why you are waiting for your lamb.

1 rack of lamb
Ground nutmeg
1 tsp cumin
1 tsp paprika
1 tsp dried tyme
1 tsp sumac
Salt and pepper

1 1/4 c couscous
1 fresno pepper, minced
1 punch of parsley, leaved chopped
1 lemon
Olive oil
1/4 c pine nuts

3 – 4 c arugula
2 tsp Olive oil
1 TBSP red wine vinegar
Salt and pepper
1/4 c feta crubled

Preheat oven to 425.

Sprinkle lamb on both sides with spices and press into the meat. Place in a roasting pan fat side up. Roast for 20 – 30 minites until about 145 for medium rare. Remove from oven and tent for 10 minites.

For the couscous:

Place couscous in a bowl and drizzle with olive oil. Add just enough boiling water to cover, cover bowl with a plate and set aside for ten minutes. Fluff with a fork, season with salt and pepper, stir in the remaining ingredients. 


Combine ingredients in a bowl and toss.

To serve, slice lamb and serve with salad and couscous.

Serves 4.


Grilled Eggplant with Za’atar Dressing 


Serve this super easy side with Shawarma chicken and you have a Mediterranean feast! I used grilled zucchini and eggplant, but this dressing would also be great on crispy greens or grilled romaine.

2 TBSP sherry vinegar
2 tsp yellow mustard
pinch of salt
6 TBSP olive oil
4 tsp za’atar
1/4 tsp sumac
3 small zucchini, sliced lengthwise
3 small eggplant, sliced lengthwise

Combine all ingredients, except veg in a jar, shake to combine.

Toss veggies with a little olive oil and grill over medium high heat for about 2 min per side.

Toss with dressing and serve. 

Serves 4.

NYT Shawarma Chicken

This is one my NYT top recipes – it’s delicious! I made a few changes, like cooking the chicken in the marinade and then shredding it to get maximum spiciest across all the chicken bits. Serve with flat breads, feta, tomatoes, etc. 


2 lemons, juiced
½ c plus 1 TBSP olive oil
6 cloves garlic, peeled, smashed
1 tsp salt
2 tsp black pepper
2 tsp ground cumin
2 tsp paprika
½ tsp turmeric
A pinch ground cinnamon
Red-pepper flakes, to taste
2 lbs boneless, skinless chicken thighs
1 large red onion, peeled and quartered
4 TBSP chopped fresh parsley

Combine the lemon juice, 1/2 c olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon and red-pepper flakes in a large bowl. Add the chicken, and toss well to coat. Cover, and store in refrigerator all day or overnight.

Preheat oven to 425. Dump the chicken and marinade on to a sheet pan, and toss once to combine, spreading everything evenly across the pan.

Roast until it is browned, crisp at the edges and cooked through, about 30 to 40 minutes. Remove from the oven, allow to rest 2 minutes, then shred into bits. Scatter the parsley over the top.

Serve with tomatoes, cucumbers, pita, white sauce, hot sauce, olives, fried eggplant, feta, rice — really anything you desire.


Loaded Potato Waffles

Those crazy geniuses at F&W did it again! This is genius, delicious and like all waffles freeze well for future emergency dinners, which we have a lot of now that both boys are in school. They take a little time, but like I said the pay off it two fold – amazing delicious and future insta-meal! This is a great use of the shredding tool on your food processor! 

2 lbs of yukon gold, grated and squeezed dry with your hands or a towel 
2 large eggs, lightly beaten
3 TBSP flour
1 1/2 tsp salt
1 tsp baking powder
1 c shredded cheddar cheese, plus more for topping
3 TBSP melted unsalted butter
6 – 8 slices crispy bacon,crumbled
1/3 c chopped chives, plus more for topping
6 green onions, chopped, for topping
Sour cream, for topping

Heat waffle iron on highest setting

Combine flour, salt and baking soda. Whisk in eggs and butter. Stir into potatoes with cheese, chives and bacon until well combined. Set aside.

Scoop about 1/3 c on to iron and cook until crispy.

Top with sour cream, cheese, bacon, onions and chives. I served it with a bunch of pickled veggies, a salad would also be a great accompaniment.

Freeze any leftovers for a quick dinner.


Oatmeal Peanut Butter Chocolate Chip Cookies

  This recipe comes from the amazing Dorie Greenspan, the only tweak I made was using natural peanut butter instead of skippy, I just can’t buy skippy. 

3 c rolled oats
1 c flour
1 tsp baking soda
2 tsp cinnamon
1/2 tsp ground nutmeg
1/4 tsp salt
8 oz butter, at room temp
1 c peanut butter
1 c sugar
1 c brown sugar
2 eggs
1 tsp vanilla
12 oz chocolate chips

Preheat oven to 350.

Combine first 6 ingredients in a bowl.

Bear butter, peanut butter, vanilla and sugars together until creamy. Best in eggs one at a time. Add dry ingredients, 1/3 at a time until combined. Stir in chips.

Chill for at least 1 hour.

Bake 13 – 15 minutes until golden.

Makes about 50 cookies.

Alton Brown’s Chocolate Chip Cookies

These are some delicious chocolate chip cookies from the Amazing Alton Brown. The trick with great cookies is melting the butter and chilling the dough. I dare you to eat just one. You will need to break out your scale for this one.

8 oz unsalted butter, melted
12 oz bread flour
1 tsp salt
1 tsp baking soda
2 ozs granulated sugar
8 ozs light brown sugar
1 large egg
1 large egg yolk
2 TBSP whole milk
1 1/2 tsp vanilla
12 ozs semisweet chocolate chips

Sift together the flour, salt and baking soda into a bowl.

Pour the butter into your stand mixer’s work bowl. Add the sugars and beat with the paddle attachment on medium speed for 2 minutes.

Meanwhile in a separate bowl, whisk together the whole egg, egg yolk, milk and vanilla extract.

Slow the mixer to “stir” and slowly work the egg mixture into the butter and sugar. Mix until thoroughly combined, about 30 seconds.

Gradually add the dry ingredients, stopping a couple of times to scrape down the side of the bowl. Stir in the chips.

Chill the dough for 1 hour.

Heat the oven to 375 degrees.

Scoop the dough into 1 1/2-ounce portions onto parchment paper-line pan, 6 cookies per sheet.

Bake two sheets at a time for 15 minutes, rotating the pans halfway through.

Remove from the oven, slide the parchment with the cookies onto a cooling rack.

Chicken Chipolte Tacos

This super easy and tasty recipe came from Food & Wine. I made a few tweaks serving it with slaw and cotija cheese.

8 chicken thighs (3 pounds)
2 TBSP vegetable oil, plus more for brushing
1/2 medium white onion, minced,
2 jalapeños—stemmed, minced
2 TBDP minced chipotle chiles plus 3 TBSP adobo sauce from the can or jar
4 tomatoes, finely chopped
Warm corn tortillas
10 oz cabbage, shredded
2 limes juices
2 tsp canola oil
1 bunch of cilantro
4 oz cotija cheese, crumbler

Preheat the oven to 350°. 

On a large rimmed baking sheet, brush the chicken with oil and season with salt and pepper. Bake for about 45 minutes, until an instant-read thermometer inserted in the largest piece registers 165°. Let cool, then shred the meat; discard the skin and bones.

In a large skillet, heat the 2 tablespoons of oil until shimmering. Add the onion, jalapeños and a generous pinch of salt and cook over moderate heat, stirring occasionally, until just softened, about 5 minutes. Add the chipotles and adobo sauce and cook for 2 minutes. Add the tomatoes and cook until softened and any liquid has evaporated, about 7 minutes. Stir in the shredded chicken and cook until hot, about 3 minutes. Season with salt and pepper.
Meanwhile combine the cabbage, lime juice, 2 tsp and cilantro.

Spoon the chicken into warm corn tortillas and serve with slaw and cheese.
Serves 4.