Moroccan Spiced Chicken Patties with English Cucumber Yogurt

Recipe by Food Connection

The spice blend is used extensively in Moroccan cooking.  I have all of the spices on hand in my spice cabinet.  The grilled chicken patties came out great and flavorful.  

Ras El Hanout (Moroccan Spice Blend)

1 tablespoon ground ginger

1 tablespoon ground cumin

1 tablespoon ground coriander

1 tablespoon turmeric

1-2 teaspoon oregano 
1-2 teaspoon red chili powder (more or less depending on your taste)
1 teaspoon paprika 
1/2-1 teaspoon ground cinnamon 

1/4-1 teaspoon ground cloves

Whisk all ingredients in a small bowl until combined well an set aside. If leftover spice mixture, store in an airtight container.

Chicken Patties

1 pounds ground chicken

1 freshly lemon juice

3 garlic cloves, minced

2-4 scallions, chopped
sea salt and freshly cracked pepper to taste

EVOO (extra virgin olive oil)

Naans (flatbreads)

English Cucumber Yogurt

fat free plain yogurt

English cucumber, chopped

tomato, chopped
dried dill

ground garlic

freshly lemon or lime juice

sea salt to taste (optional)

Directions:

Combine the ground chicken, Moroccan Spice Blend(adjust seasoning according to your taste), lemon juice, garlic, scallions, sea salt and freshly cracked pepper in a medium mixing bowl and mix thoroughly so ingredients are evenly distributed through the chicken meat.  Divide the chicken mixture into regular-size patties. Chill in refrigerator for at least 1 hour or more (this step is necessary to firm the patties so they hold their shape while cooking---no egg to bind them in this recipe).  Preheat the grill over medium.  Drizzle the patties with EVOO and grill them for 6 minutes on each side, or until cooked through.  Meanwhile, whisk all the ingredients in a small bowl to blend well and set aside.  Remove the patties from the grill and place them on each naan (flatbread)and serve with English cucumber yogurt.  Enjoy!

Read more...

Egg Salad Croissant with Tangy Mustard

Recipe by Food Connection

I wanted a quick and simple meal.  I looked through the refrigerator to see what I had to throw simple things together to make this great tasting recipe.

large eggs, hard-boiled, peeled, and coarsely chopped

croissants

celery, finely chopped

carrots, julienne

green onion, finely chopped

lemon juice

cilantro leaves, chopped

dried dill

paprika

sea salt and freshly cracked pepper to taste

Trader Joe's egg-less mayonnaise-more or less depending on your preference (I used a very little amount-approx. 1-2 tablespoons)

mustard

Romaine lettuce for garnish

Bring a medium saucepan filled with water to a boil. Add eggs and cook for 12 minutes.  Pour off hot water(be careful) and rinse eggs with cold running water to cool. Peel eggs and roughly chop.

Meanwhile, in a bowl, combine celery, carrots, green onion, lemon juice, mayonnaise, mustard, dried dill, paprika, salt, and pepper, cilantro leaves. Taste, and adjust the seasoning, if needed.  Add remaining ingredients. Gently fold in eggs.  Toast the croissants lightly and slice in half.  Spread the egg salad over each croissant and garnish with lettuce.  Enjoy!

Read more...

Lite'n It Up Tuna Salad Wrap

Recipe by Food Connection

1 can of wild-caught Tongol Tuna chunky light in water, no salt added

1/4 cups yellow onions, chopped

1 stalk of celery, chopped

1/4 cups baby bella mushrooms, sliced

1/2 freshly squeezed lemon juice

1 teaspoon apple cider vinegar

1/4 cups light mayonnaise

lemon pepper seasoning to taste

2-4 tortilla wraps

Directions:

Drain tuna. Combine all the ingredients together in a medium bowl and place some tuna salad onto each piece of wrap. Roll the wraps and serve. Enjoy! 

Note: You can spread the tuna salad mixture over the water crackers or your choice of toasted bread.

Read more...

Scrumptious Shrimp Salad Sandwiches

Recipe by Food Connection

1 pound cooked shrimp, peeled and de-veined 
1-2 hard-boiled eggs, chopped(optional)
1/4 to 1/2 cup light mayonnaise
Salt and pepper
Seasoning
8 slices your choice bread, toasted
Lettuce and tomato slices or any other vegetables for garnish (optional)

Directions: 
Place shrimps in a food processor and pulse until coarsely chopped or you can chop the shrimps by hand. Transfer shrimp to a bowl and add egg and mayonnaise; mix well. Add seasonings, to taste, and stir to combine. Spread additional mayonnaise on both sides of toasted bread. Heap shrimp salad onto bread and then cut sandwiches in half. Serve with lettuce and tomato (optional).  Enjoy!

Read more...