Weeknight Menu: Grilled Sumac Chicken with Israeli Couscous Salad

A 30 minute meal filled with Mediterranean flavors is perfect for a weeknight dinner.

Grilled Sumac Chicken with Israeli Couscous Salad

Here's a great weeknight menu I tried through the Marley Spoon food service.  It's grilled chicken flavored with sumac served alongside an outstanding Israeli couscous salad.  Sumac is a wonderful spice that is bright and citrusy.  It's used here in a marinade for the chicken but there some many wonderful uses.  You can basically use it like you would a lemon or lime.  Sprinkle it on top of fish, salads, rice, hummus, potato chips, and even over popcorn!

The Israeli couscous salad is just as delicious and is the perfect accompaniment to the chicken.  A base of arugula is filled with items like couscous, mint, almonds, and cranberries and is doused with the most wonderful lemon dressing.  Done in 30 minutes this dinner is easy to pull together and tastes amazing.

Enjoy!

What Ingredients do I need?

• thin-cut boneless skinless chicken breasts
• sumac - I use this one
• lemon
• sugar
• olive oil
• Israeli couscous
• almonds
• fresh mint
• arugula 
• dried cranberries

Substitutions and Variations

• Switch up the protein with chicken thighs, steak, or pork

• Use spinach instead of arugula

• Switch to small couscous (Moroccan) or use quinoa or farro. Note: the measurements in the recipe will need to be altered if you are using a smaller type of grain.

• Dried cherries would be a great substitute for the cranberries

Kitchen Tips and Notes

• There are several types of couscous.  The small Moroccan style is very common. Pearl or Israeli couscous is a larger version, roughly the size of a pea, which we use in this recipe.

• This salad is perfect for any leftover grains as well.

• I used an indoor grill pan but you may grill the chicken on an outdoor grill.

Tools

• grill or grill pan.  I have this one and this one.

• medium saucepan.  I use this one.

• microplane or grater

• fine-mesh strainer - I use this one.

HUNGRY FOR MORE? Subscribe to emails at the top of this page and follow along on Facebook,  and Pinterest for all of the latest updates.

Grilled Sumac Chicken with Israeli Couscous Salad

serves 2

Chicken

2 thin-cut boneless skinless chicken breasts
2 teaspoons sumac
1 tablespoon olive oil
1/2 teaspoon salt
pinch of pepper

Dressing
1/2 teaspoon lemon zest
1 1/2 tablespoons lemon juice
3 tablespoons olive oil
1 teaspoon sugar
salt & pepper to taste

Salad
1/3 cup Israeli couscous
2-3 Tablespoons almonds, coarsely chopped
2-3 teaspoons of fresh mint, coarsely chopped
2 cups arugula 
2-3 Tablespoons dried cranberries

For the chicken:  In a large bowl add sumac, olive oil, salt and pepper. Mix to combine.  Pat your chicken dry then lightly score the top of the chicken with a sharp knife 4 or 5 times (only cut the surface, do not cut down in to the chicken).  Add the chicken to the bowl and turn to coat.

Bring a medium saucepan with salted water to a boil on the stove.  Meanwhile make the dressing.  In a small bowl combine the lemon zest, lemon juice, olive oil, sugar, and salt & pepper to taste.  Whisk until combined and set aside.

Add couscous to the boiling water and cook until al dente 6-7 minutes, stirring occasionally.  Drain in a fine mesh colander and place in a large bowl.  Add half of the prepared dressing and toss to coat.

Preheat a grill pan on medium high heat.  Add chicken to the grill pan and cook 3-4 minutes per side, until cooked through and browned.  Remove to a plate and cover with foil.  Allow to rest for 5 minutes.

To finish the salad, add arugula, cranberries, almonds, and mint to the couscous.  Toss to combine and season with salt & pepper to taste.  

Slice chicken and serve with salad, or on top of the salad.  Drizzle with remaining dressing.

Winter Wonders: Cranberry White Chocolate Muffins

One bite and you'll taste tart cranberries bursting in your mouth that are followed by the flavor sweet buttery white chocolate, all wrapped up in a hot muffin straight from the oven!

Cranberry White Chocolate Muffins

Whenever I see cranberries hit the store late Fall/early Winter I always grab a few extra bags and put them in my freezer.  That way they are waiting for me for time like this when it's a dreary day in late February (It's raining....a lot!) and I want to bake up some comforting goodies.  So I was thinking tart and sweet which became Cranberry and White Chocolate Muffins.  The perfect treat on a cold day with a hot cup of coffee or tea.

This recipe is for a small batch of about 6-8 muffins depending on how much add-ins are in the batter and how high you fill your muffin tins.  They are easy to throw together in just one bowl and cook in about 20 minutes.  Enjoy the flavors of tart cranberry and sweet buttery white chocolate wrapped up in a hot muffing straight from the oven.

Enjoy!

What Ingredients do I need?

• eggs
• low-fat milk
• canola oil
• all purpose flour
• sugar or alternative sugar 1:1 ratio (for Keto, low carb)
• baking soda
• salt
• frozen cranberries (or fresh if in season)
• white chocolate chips

Substitutions and Variations

• Use white whole wheat flour in place of the all purpose flour

• Make mini muffins or small loaves instead

• Doing a Keto diet or want lower carb? Use an alternative sugar of you choice as a substitute. I like King Arthur's sugar alternative.

Kitchen Tips and Notes

• 1st rule of thumb when making muffins is not to "overmix" the batter.  You want it batter to just come together. Little spots of flour is okay.

• To get high muffin tops turn your oven up to 400 degrees.

• Make sure you are using fresh baking powder. To test put 1/2 teaspoon into 1/4 cup of boiling water. If it bubbles, you are good.

• Double the recipe for 12 muffins.

• Muffins can be frozen individually and kept for 3 months.

• Fill the muffin tin almost to the top for nice big muffins.

HUNGRY FOR MORE? Subscribe to emails at the top of this page and follow along on Facebook,  and Pinterest for all of the latest updates.

More Muffins to Make

Strawberry Chocolate Chip Mini Muffins - Lower Carb Version

Pumpkin and Eggnog Swirl Muffins

Apple Cider Doughnut Muffins

Vanilla Chai Muffins

Cranberry Orange Muffins - Small Batch

Mexican Hot Chocolate Muffins

Simple Blueberry Muffins

Cranberry White Chocolate Muffins



Makes 6-8


1 egg
1/2 cup 2% milk
1/4 cup canola oil
1 1/2 cups all purpose flour
1/2 cup sugar
2 teaspoon baking soda
1/2 teaspoon salt
1 cup frozen (or fresh) cranberries 
1/2 cup white chocolate chips



Preheat oven to 400 degrees. Spray a 6 well muffin tin with non-stick cooking spray and set aside.

In a large bowl add the egg, milk, and oil. Mix together using a whisk.

Add the flour, sugar, baking powder, and salt. Stir just until combined. Do not over mix. Fold in cranberries and white chocolate chips, holding a few back to add to the tops.

Using a cookie scoop, add batter to a muffin tin to make 6-8 muffins. Add a few cranberries and white chocolate chips to the top of each muffin. Bake 18-20 minutes until golden brown. Remove from the oven and allow to cool 5-10 minutes in the tin. Remove from the pan and serve.

Spring Brunch: Dutch Baby with Burrata and Prosciutto

A savory dramatically puffed pancake filled with peppery arugula, salty prosciutto, and creamy burrata cheese.  Brunch is served!

Dutch Baby with Burrata and Prosciutto

Sunday Brunch is a weekly occurrence in our home.  Taking time to talk, enjoy each other, and eat some delicious food in a leisurely fashion is always welcome.  I'm already itching for Spring so I thought I would make some lighter brunch items in honor of the season to come.  Today's star is a savory Dutch baby.  Technically this is similar to a popover with dramatically puffed sides that leave a crispy rim, while the base remains flat with a custardy thick crepe like texture.  

It's easily whipped up and made in a cast iron skillet and bakes in the oven.  Topping this time around are some salty prosciutto, peppery arugula, and some creamy burrata cheese.  This one pot meal will serve several people which is a delight.  Perfect for a casual Sunday Brunch, light lunch, or afternoon snack.  Here's my full Sunday Brunch menu:

Savory Sunday Brunch Menu

• Dutch Baby with Burrata and Prosciutto (recipe below)
• Pear Quinoa Salad
• Winter Citrus Salad with Cinnamon Honey Drizzle
• Pear Sparklers
• Coffee/Tea
• Red and Green Grapes 
• Cheese plate

Enjoy!

What Ingredients do I need?

• all-purpose flour
• eggs
• skim milk
• burrata cheese
• baby arugula
• extra-virgin olive oil
• balsamic vinegar
• thinly sliced prosciutto
• fresh basil

Substitutions and Variations

• Try deli sliced ham that you tear pieces from

• Mozzarella cheese (torn) or try crumbled feta or goat cheese

• Use chopped baby spinach instead of arugula or try watercress

Kitchen Tips and Notes

• 12 inch Cast iron skillet like this one works best with this recipe

• Preheating your skillet is KEY, so don't skip this step

• You can use whole or low-fat milk instead of skim, but the Dutch baby won't turn out as crisp.

HUNGRY FOR MORE? Subscribe to emails at the top of this page and follow along on Facebook,  and Pinterest for all of the latest updates.

Dutch Baby with Burrata and Prosciutto

serves 4

Dutch Baby:
¼ cup extra-virgin olive oil, divided

1¼ cups all purpose flour
½ teaspoon table salt
4 large eggs
1 cup skim milk
2 tablespoons chopped fresh basil

Burrata and Prosciutto Topping:

4 oz burrata cheese, at room temperature
¾ cup baby arugula
½ teaspoon extra virgin olive oil
½ teaspoon balsamic vinegar
1 oz thinly sliced prosciutto, torn into bite-size pieces

Prepare the Dutch Baby:  Preheat oven to 450 degrees. Add 2 tablespoons oil to 12-inch cast iron skillet; place skillet in oven; and heat until oil is shimmering, about 10 minutes.

Meanwhile, in a large bowl, whisk flour and salt together.   In separate bowl, whisk eggs until frothy, then whisk in milk, basil and remaining 2 tablespoons oil until incorporated. Whisk milk mixture in the flour mixture until smooth.

Remove the heated skillet from the oven and, quickly pour batter into skillet.  Return to the oven and bake until puffed and golden brown (edges will be slightly darker brown), about 20 minutes.

Prepare the topping: While Dutch baby bakes, tear burrata into bite-size pieces over a plate, collecting creamy liquid. Toss arugula with oil and vinegar and season with salt and pepper to taste.

Remove skillet from oven. Top Dutch baby with arugula mixture.  Place prosciutto and burrata and any accumulated liquid around the base of the Dutch baby. Sprinkle with extra basil, drizzle with extra oil, and season with pepper to taste. Slice into wedges directly in the skillet and serve immediately.

source: America's Test Kitchen