Weekend Reads
Personally on the weekends and I have a quite and relaxing morning I love to read through some cooking magazines. When I get a new one in the mail during the week it is something that I always look forward to during the weekend. Do I always find something.... no, but it almost without a doubt inspires me to get into the kitchen and whip an old favorite up or something completely new. Below are a list of some of my go to food magazines, either buy a copy or subscribe for a year you can't go wrong. Enjoy the reading and happy!!!
Weekend Reads
Personally on the weekends and I have a quite and relaxing morning I love to read through some cooking magazines. When I get a new one in the mail during the week it is something that I always look forward to during the weekend. Do I always find something.... no, but it almost without a doubt inspires me to get into the kitchen and whip an old favorite up or something completely new. Below are a list of some of my go to food magazines, either buy a copy or subscribe for a year you can't go wrong. Enjoy the reading and happy!!!
Serves: 4 - 6
Prep. Time: 30mins Total Time: 4 hrs 30 mins
INGREDIENTS (marinade)
½ cup plain Icelandic yogurt
½ cup extra-virgin olive oil
3 tablespoons lemon juice
6 garlic cloves - microplaned or turned into a paste
2 tablespoons lemon zest
1 ½ tablespoons dried thyme
1 ½ tablespoons dried oregano
1 teaspoon salt
1 teaspoon black pepper
4 pounds skinless chicken breasts - 1 ½” cubes
INGREDIENTS (salad)
2 15-ounce cans chickpeas - drained and rinsed
1 red bell pepper - cored and finely diced
1 yellow bell pepper - cored finely diced
1 jalapeno - cored finely diced
2 ½ cups cherry tomatoes - halved
3-5 green onions - white and light green portions only, minced
¼ cup sun-dried tomatoes - minced
½ cup fresh parsley - chopped
¼ cup fresh basil - chopped
INGREDIENTS (dressing)
¼ cup extra virgin olive oil
1 ½ tablespoons champagne vinegar
1 tablespoon lemon juice
½ tablespoon Dijon mustard
2 garlic clove - microplaned or turned into a paste
1 ½ teaspoons dried oregano
1 tablespoon crushed red pepper flakes
1 teaspoon ground sumac
½ teaspoon cumin
Salt and black pepper to taste
INSTRUCTIONS
1. For the marinade whisk together yogurt, olive oil, lemon juice, garlic, lemon zest, oregano, thyme, salt, and pepper in a large bowl.
2. Cut the chicken breasts into 1 ½” cubes and place into the bowl with the marinade. Cover the bowl and place into the refrigerator for 4 - 6 hours.
3. For the balela salad In a large bowl mix together chickpeas, bell peppers, jalapeno, tomatoes, green onions, sun-dried tomatoes, and fresh herbs.
4. In a mason jar place the olive oil, champagne vinegar, lemon juice, Dijon mustard, garlic, oregano, re pepper flakes, sumac, cumin, salt, and pepper. Shake well to combined.
5. Drizzle the dressing over the salad and mix gently to coat. Leave aside for 30 minutes before serving, or cover and refrigerate until ready to serve.
6. When ready to serve, give the salad a quick mix and adjust seasoning if needed.