Easy Double Chocolate Brownies with Sea Salt

Hello Everyone!

There's just a few recipes that I'm sharing on my other blog. This is one of them. 

Please click on the link to view this recipe: Double Chocolate Brownies with Sea Salt

xo ~ Jilly    

Restaurant Style Hummus With Smoked Paprika Drizzle

Hello Everyone!

There are a few recipes I'm sharing on my other blog. This is one of them!

Please click on the link to view this recipe: Restaurant Style Hummus Recipe

Bon Appetit!

xo ~ Jilly

Honey-Sesame Chicken For Two ~ Roasted Chicken with a Light, Lemon-Honey-Sesame Glaze

That old saying, "A way to a man's heart is through his stomach," definitely applies to my husband. He's tall and thin with a voracious appetite. Lucky him, right? One of his favorite Sunday night suppers is simple, roasted chicken. What is it about a humble, chicken dinner that makes us feel so good? Juicy, golden-brown chicken with a fluffy baked potato and a crisp salad is just the thing we need after a long stressful week. When the days turn shorter and brisker here in New England, we slip on our warm PJs and eat our Sunday supper by flickering candlelight. Whether you're married, single or somewhere in between, I highly recommend it. It's relaxing and soul-satisfying.

Sometimes, I roast a whole chicken, other times just parts. We eat a lot of chicken around here. We live just outside of Boston, where the winters are long. When cabin-fever strikes, there's nothing like sitting down to a comfy, Sunday dinner to lifts our spirits. The savory aroma coming from the kitchen is enough to bring smiles to our faces.  

I'm always looking for different ways to prepare chicken. This past Sunday, two large chicken breasts were roasted and glazed with a light, honey-sesame sauce. A squeeze or two of fresh lemon juice added a bright, citrus tang. The slightly-sweet, mildly-tart glaze helped to crisp and brown the chicken. Sesame seeds and honey are a classic Middle Eastern combo. They'll be best friends forever. They worked well together on this chicken dish.    

Light and Fresh Farmers' Market Pasta Toss ~ Fresh Fettuccine, Lots of Veggies, Olives and Lemon

A trip to my local farmer's market always ends up with my inability to resist all the fresh produce. These gorgeous multicolored cherry tomatoes seem to call my name. I end up buying a few pints of them. Could you resist?

The small, piquant black and green olives sold by the Lebanese lady are also hard to pass by. She sells pita bread, baked fresh every morning. The pita is soft with a pleasant chewy texture. I always grab two bags. One to eat and one to freeze for later. I haven't tasted pita that good since I was a kid, spending summers with my grandmother, in Bay Ridge, Brooklyn. Everyday, we'd walk to get it warm from the bakery. My grandmother always had pita on her dinner table, even with spaghetti and meatballs. Weird, I know. But she couldn't help herself. It's part of her culture. The Lebanese lady has come to expect me at her market stand every Thursday. She sees me coming and says, "You can never go wrong with fresh baked pita and olives."

The market has an Italian vendor who makes tender, light fresh pasta and all kinds of stuffed pastas. On this visit, I scored some fettuccine. There are crusty baguettes, Vermont maple syrup, local honey, artisan cheeses, grass-fed beef, organic eggs, flowers, spices and more. Fishermen sell live lobsters and their catch of the day. No wonder my head spins with recipe ideas. These talented and hardworking, farmers, fishermen and bakers make it possible to create magical meals. It's so easy to cook well when you start with good ingredients.

The colorful produce and locally made products constantly inspire me. Ideas for new dishes pop in my head so fast, I can barely contain them. It's nice when people ask me what to do with Swiss Chard, pea tendrils or beets. I'm always happy to give them my suggestions.

Moroccan Chickpea Tagine

I've moved! Please visit my new blog to get this recipe and many more!

Sew French

Persian Salad ~ An Easy, Refreshing Chopped Salad with a Twist of Lime

Hello Everyone!

There's just a few old recipes that I'll be sharing on my other blog. This is one of them.  

Please click on the link to view this recipe:  Chopped Salad With A Honey Lime Dressing

      xo ~ Jilly    

Mediterranean Skillet Supper ~ A Healthy, Flavorful Meat Sauce Served over Fluffy Rice

I have a serious sweet tooth! I indulge my sweet tooth a little too often. To combat my often failing will power, I make this tasty, healthy Mediterranean skillet supper.

    

This skillet supper is made with ground chicken, tomatoes, oregano and marjoram. Have you used marjoram in your cooking yet? It's similar to oregano and works well in tomato sauce. The people of the Mediterranean have been using it for centuries to season everything from kebabs to vegetable dishes. Give it a try, you'll be glad you did. If you don't like oregano and marjoram, this would be great with basil too. My only suggestion would be to use good quality tomato products. Pomi or Muir Glen brands are my go-to choices. 

The other day, I bought a bunch of fire-engine-red chili peppers at the farmers' market, falling in love with their feisty color. They're sitting on my kitchen counter like a bouquet of fresh flowers. One of them is added to this dish, but you could leave  it out if you don't like spicy food. 

I make this dish after indulging in too many cream puffs, lobster tails(a pastry) and cannolis in Boston's North End. If you're ever in Boston, go to Modern Pastry for the best cannoli in the city. They fill their cannoli pastry shells to order with pillow-soft cream. Expect a huge line. It moves quickly. They're worth the wait.

Mediterranean Mushrooms ~ Fresh Lemon and Za'atar

I've moved! To get this recipe and many more please click on the link:
Mediterranean Mushroom Recipe

Hope to see you there! xo ~ Jilly  

Greek Chopped Salad

Do you love chopped salads as much as I do? Eastern Mediterranean cuisine is full of different variations of them. Crisp and refreshing, they pair nicely with grilled fish, chicken or even stuffed into a pita with some creamy hummus. I find making chopped vegetable salads like this one easier than dealing with a bunch of lettuce. Just rinse the veggies, pat them dry, chop and toss with a light olive oil and lemon dressing.

Last night, the hubs and I indulged in oh-so-delicious cannolis and cream puffs at Boston's Modern Pastry Bakery. A girl's gotta live, right? If you come to Boston, remember to stand in the long line at this bakery and treat yourself to some.Today, I'm cooking light.

Honey Whipped Sweet Potatoes

Sweet potatoes make an appearance on most holiday tables. Many Americans seem to love them covered with sweet and fluffy marshmallows, a total carb overload. But you can eat them much more often with less refined sugar and calories, especially if you use my easy recipe. The potatoes are roasted slow and low in the oven to bring out their natural sweetness. Honey-kissed with a hint of cinnamon and a touch of velvety Spanish paprika, they have a wonderful light smoky taste. Mild Aleppo pepper adds just a little heat. But, these additions are totally optional. They're just as good without them. 

Fragrant and strong Vietnamese cinnamon is used sparingly here, to add some warm spice without masking the natural flavor of the sweet potatoes. I also like using fine grain sea salt in this recipe. But again, you're free to use whatever salt you like, I promise I won't tell. 

This recipe comes together without much fuss or stress. Roast the sweet potatoes(easy) and then whip them with the spices, butter and honey. A yummy side dish awaits your roasted turkey, chicken or pork. Great with sauteed pork chops and chicken too. They're healthy, packed with fiber and nutrients too.  Estimate one sweet potato per person. You'll have lots.          

Sauteed Corn ~ Sweet Butter and Aleppo Pepper

Early Fall Skillet Corn 

Here in New England, as in many parts of the country, corn is in season and it's bursting with natural sweetness. It almost tastes like candy. All that's needed is a little butter and some sea salt to enhance its flavor.

I use French gray sea salt in this recipe. According to certain celebrity chefs, salt is the ingredient to pay attention to most. Changing from regular salt to sea salt can increase the flavor of your cooking. 

Aleppo pepper gives this dish a pleasant amount of spiciness and an Eastern Mediterranean twist. Aleppo pepper comes from Syria which is considered one of the culinary hubs of the Mediterranean. It has a medium-hot heat level and mild, cumin-like flavors.   

For the best flavor and maximum sweetness, eat the corn the same day you buy it or the next day. Don't leave it hanging around your fridge for too long or the sugars will turn to starch. 

Rice and Lentil Pilaf ~ Creamy Lentils, Fluffy Rice, Warm Spices & Caramelized Onions

Hello Everyone! I've moved!

Please click on the link to view this recipe and many more!

Rice And Lentils

Brown Sugar Skillet Apples

Hello Everyone!

There's just a few old recipes that I'll be sharing on my other blog. This is one of them. 

Please click on the link to view this recipe:  

Easy Brown Sugar Skillet Apples

xo ~ Jilly    

Quinoa Tabbouhleh ~ A Vibrant, Refreshing Salad of Parsley, Cucumbers, Tomatoes, Lemon and Mint

Lots of fresh organic parsley, small seedless Lebanese cucumbers, ripe cherry tomatoes, scallions and a scattering of quinoa are tossed together and dressed with olive oil, lemon and mint. Think of it as a Middle Eastern chopped salad. It's healthy, refreshing, light and easy. 

Traditional tabbouleh is made with cracked wheat. In the traditional preparation of the dish, the tomatoes are diced very finely. But I kept this salad easy and rustic. 

I decided to use quinoa(pronounced Keen-wah) instead of wheat for its high nutritional profile. It's a gluten free seed, originally from South America. It has a mild, slightly nutty flavor and makes a terrific substitute for the cracked wheat in this salad. It's an exceptional source of protein an contains all eight amino acids making it a great choice for vegetarians and vegans. It's also a good source of dietary fiber and B vitamins. It's very versatile and easy to prepare.

I like using scallions in this tabbouhleh because they're milder than onions, but you can use red onions if that's what you prefer.

Roasted Summer Squash ~ Fresh Mint, Lemon and Ginger

'Tis the season for bright yellow and green squash. I aim to take full advantage of it. It's so good for you too. It has been linked to increasing collagen in the skin and preventing wrinkles. It can also prevent overeating. So grab some squash before it's all gone and whip up this easy, tasty dish.

Roasting squash brings out its mellow sweetness. Pairing it with lemon, ginger, scallions and mint gives it a fresh and flavorful kick. It's a good side dish for  chicken or fish. Toss it into cooked quinoa and sprinkle with feta for a vegetarian lunch or a light dinner.

Vibrant Tomato & Cucumber Salad with Fresh Mint ~ My Father's Favorite

I've moved! To get this recipe and many more please click on the link:

Tomato & Cucumber Salad with Fresh Mint
 

Hope to see you there! xo ~ Jilly

Roasted Chicken ~ Lemon, Oregano and Aleppo Pepper

Simple food, prepared with care, is good eating. When it comes to roasted chicken this rule almost always applies. As fall and winter approach, I yearn for my lemon and herb roasted chicken. It's easy. It's comforting. It makes us happy. 

Arrange this chicken in a pan, add some spices, a drizzle of olive oil and pop it in the oven. The spices give the chicken a boost of Mediterranean flavor. The addition of lemon, parsley and Aleppo pepper at the end cuts through the richness of the crispy skin and lend a fresh tartness and a mild peppery kick.

I often curl up on my comfy couch with a good book while the chicken is cooking, intoxicating aromas fill the house. In about an hour it's done. I'm happy being a couch potato on brisk fall evenings, especially when I know a homey dinner awaits us. I roast a little bit of unseasoned chicken for our sweet beagle too. It's her favorite treat... next to hamburgers. Yes, I even cook for the dog, lucky gal.

Roasted chicken is one of my husband's favorite meals. He loves it with either a baguette or a baked potato and a crisp salad tossed with a light lemon-olive oil dressing.

Zesty Zucchini ~ Lemon, Chili and Parmesan

Not sure what to do with all those extra zucchini you've harvested from your late summer gardens or gotten from friends willing to give them away en masse?  Why not toss them with a fresh herb, lemon juice, fruity olive oil, imported Parmesan and serve over pasta? Healthy, fast and fresh. It pairs nicely with a crisp glass of white wine on a late summer evening.

Because this recipe is so simple, quality ingredients are essential. That means it's time to pull out your fancy, fruity extra virgin olive oil and imported Parmesan cheese.
Also, small zucchini are your best bet here. Save the huge ones for muffins and bread.    

Pattypan Squash with Smoked Paprika Chili Oil & Lime

Who knew these tender, sweet little pattypans could be so spunky? They get a flavor boost from the smoked paprika-chili oil, lime zest and juice. I love these little flying saucer shaped squash. One cup only contains about 20 calories. They're a good source of vitamins and fiber too. As with most summer squash, the smaller the better. So grab some pattypans and have some fun!

Pasta with Tomato Sauce ~ Audrey Hepburn's Favorite Dish Done Two Ways

Hello Everyone!

There's just a few recipes that I'll be sharing on my sewing and craft blog Sew French. This is one of them.  

Please click on the link to view this recipe:  Audrey Hepburn's Favorite Sauce

      xo ~ Jilly