Clean Out Your Spice Rack with Moroccan Chicken

 When doing your spring cleaning, don't forget about your spice rack!  Open each bottle and give it a sniff.  If the herb/spice doesn't smell like anything, it probably won't taste like anything either, and should be tossed. This recipe uses several spices to make an extremely flavorful dish.

Ingredients:

2 tsp. olive oil
1 lb. boneless, skinless chicken thighs
1 yellow onion, thinly sliced (about 1 cup)
2 tsp. minced fresh ginger
1/2 tsp. ground cumin
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. cinnamon
1/4 tsp. ground coriander
2 cloves garlic, minced
1 1/4 c. chicken broth
3/4 c. dried cranberries
1/2 c. flat-leaf parsley, chopped

Directions:

1.  In a dutch oven or other large pot, heat the olive oil over medium-high heat.  Add the chicken and cook until browned on both sides, about 6 minutes (3 for each side.)
2.  Remove the chicken from the pan.  TIP:  Turn the pot's lid upside down and place the chicken in there.  You're going to use the lid later on, so you'll have to wash it anyway. 
3.  Add the onion and cook for 3 minutes, stirring occasionally.
4.  Add the  ginger, cumin, salt, pepper, cinnamon, coriander, and garlic.  Stir for 30 seconds then add the browned chicken and chicken broth. 
5.  Bring the pot to a simmer, reduce heat to low, cover, and cook for 30 minutes. 
6.  Remove the chicken from the pot, cool slightly, and chop into bite-sized pieces.  Stir in the chopped chicken, cranberries, and parsley.  Cook for 5-10 minutes until heated through.  Serve over couscous.

*Recipe adapted from Cooking Light

Quick Herbed Cheddar Biscuits

I have an overabundance of chives growing outside, so decided to make some herbed biscuits. These are quick to throw together, and use common ingredients that you probably have already.  Most biscuit recipes call for buttermilk, something I never have, so I used "clabbered" milk, which is milk combined with lemon juice.  This acidic mixture reacts with the alkaline baking powder and generates bubbles, which causes the biscuits to rise as they are baking.

Makes approx. 12 biscuits

2 c. flour
2 tsp. baking powder
1 tsp. salt
1 tsp. sugar
1/4 tsp. cayenne pepper
3/4 tsp. spice blend, such as Old Bay or Penzey's Forward seasoning
1 Tbsp. chopped fresh chives
1 Tbsp. chopped fresh parsley
1 1/2 tsp. chopped fresh dill
1 c. shredded Cheddar cheese
1 c. milk
1 Tbsp. lemon juice
Cooking spray

1. Combine the milk and lemon juice in a small bowl.  Let stand for ten minutes.  Note:  the milk will start to look curdled.  This is a good thing.
2.  Preheat the oven to 350F.
3. Whisk together the flour, baking powder, salt, sugar, cayenne, and spice blend.
4. Stir the chopped herbs, cheese, and milk mixture into the dry ingredients until well blended.
5. Drop heaping tablespoons onto a parchment lined baking sheet, about 2 inches apart.  Spray tops with cooking spray.
6. Bake 15-18 minutes, until lightly browned.   Remove from oven and cool on baking sheet.  Serve warm or at room temperature.

Shrimp Stir Fry!

 

Sriracha Dipping Sauce

Roasting some green beans and sweet potato fries. Looking forward to dipping them. The sauce is a mixture of Greek yogurt, sriracha, minced garlic, salt, pepper, and Penzey's Forward seasoning

Chocolate Raspberry Torte