You know what today is, Friday’s menu. I was working all night to get this menu together, and I hope you like it.
While I was making this menu, I ordered a pack of loose tea called Yerba Mate. I love this stuff because it’s an natural energizer. When I am feeling very tired, I drink some of this tea, and it picks me up. 🙂 Click on the link below for information on Yerba Mate.
How about for starters we do an avocado dip, with some fresh pita… Yummy, and the flavors of this dip with pita, are great!
Avocado Dip Recipe-
Makes about 1 1/4 cup
2 ripe avocados
juice of 1/2 lemon
5 tablespoons of white wine
1/4 small red Chile pepper, finely chopped, and remove seeds
2 tablespoon of fresh cilantro- chopped
2 garlic cloves, minced
1 shallot- finely chopped
sea salt & pepper
2 tsp of cumin powder
Prepare the avocados, by pitting them. Scoop out the flesh and place in a medium size bowl. Mash the avocado with a fork, and try to get it as smooth as you can.
Mix in the lemon juice, and add the wine, Chile, garlic, cilantro, and shallot. Mix well and then add the cumin and seasonings.
Chill for about 40 minutes in the refrigerator and then serve with pita or chips.
How about some chicken baked in a spicy yogurt sauce??? Sounds great to me! Check out the main dish below.
Baked Chicken & Spicy Yogurt Sauce Recipe-
6 skinless chicken thighs
1/2 cup of plain Greek yogurt
1/2 cup of extra virgin olive oil
1 lemon- juiced
2 garlic cloves, minced
2 teaspoons of paprika
1 teaspoon of ground cinnamon
1 pinch of cayenne pepper
salt & pepper to taste
1 tablespoon of clarified butter
* lemon wedges to serve or fresh parsley
In a medium bowl, mix together the yogurt, olive oil, lemon juice, garlic,paprika, cinnamon, cayenne pepper, and seasonings. Add in the chicken thighs, and make sure they are fully coated. Place the mixture in a refrigerator and chill for about 3 hours or overnight. (So the flavors combine.)
Preheat the oven to 275 degrees or 150 Celcius. Melt the butter in a skillet over medium heat. Add the chicken and the marinade, and brown the chicken on both sides. (About 7 minutes.)
Transfer the chicken to a baking pan, and place in oven until fully cooked, about 45 minutes. When the chicken is done, the juices will run clear.
Serve the chicken with fresh lemon or parsley.
How about some mini pecan tarts for dessert? How does that sounds? 🙂
Mini Phyllo Pecan Tarts Recipe-
Makes approximately 15
1 tbsp butter, melted
1 large egg
4 tsp brown sugar
3 tbsp honey
1 tsp vanilla
2 tsp of ground cinnamon
1/2 cup pecans chopped
15 Mini Phyllo Shells
Preheat the oven to 350 degrees or 180 Celsius. In a medium size bowl, combine all of the ingredients except the pecans. Stir and mix well and add in the pecans. Prepare the mini shells on a baking sheet, and then fill each mini shell with about 1 teaspoon of the pecan mixture. Bake in the oven for about 15 minutes or until golden brown on top.
Let cook before serving and you can top them off with some fresh whip cream or serve with ice cream.