Deliciously Yours

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Chicken Shawarma Bowl

Ingredients: For the Chicken: 1 lb boneless, skinless chicken thighs or breasts 2 tbsp olive oil 1 tbsp lemon juice 3 garlic cloves, minced 1 tsp cumin 1 tsp coriander 1 tsp paprika 1 tsp ground turmeric 1/2 tsp cinnamon 1/2 tsp ground black pepper Salt to taste 1/2 tsp cayenne pepper (optional for spice) For the Bowl: 1 cup cooked rice, quinoa, or couscous 1 cucumber, diced 1 cup cherry tomatoes, halved 1/4 red onion, thinly sliced 1/4 cup fresh parsley, chopped 1/4 cup crumbled feta cheese (optional) 1/4 cup hummus (optional) For the Garlic Yogurt Sauce: 1/2 cup plain Greek yogurt 1 tbsp lemon juice 1 garlic clove, minced 1 tbsp olive oil Salt and pepper to taste Instructions: Step 1: Marinate the Chicken In a bowl, combine olive oil, lemon juice, garlic, cumin, coriander, paprika, turmeric, cinnamon, black pepper, and cayenne (if using). Mix well. Add chicken and coat evenly. Marinate for at least 30 minutes, ideally 2 hours, or overnight for best flavor. Step 2: Cook the Chic...

Minestrone Soup

Ingredients: 2 tbsp olive oil 1 small onion, diced 2 cloves garlic, minced 2 medium carrots, diced 2 celery stalks, diced 1 zucchini, diced 1 yellow bell pepper, diced 1 (14 oz) can diced tomatoes 1 (14 oz) can cannellini or kidney beans, drained and rinsed 1 cup green beans, trimmed and cut into 1-inch pieces 1 cup spinach or kale (optional) 4 cups vegetable or chicken broth 1 cup small pasta (like elbow, ditalini, or orzo) 1 tsp dried oregano 1 tsp dried basil 1/4 tsp red pepper flakes (optional) Salt and black pepper to taste 1 bay leaf 1/4 cup fresh parsley, chopped 1/4 cup grated Parmesan cheese (for serving) Instructions: 1. Sauté the Vegetables : Heat the olive oil in a large pot over medium heat. Add the diced onion, garlic, carrots, and celery. Sauté for 5-7 minutes until the vegetables soften. 2. Add the Tomatoes and Broth : Stir in the diced zucchini and bell pepper. Add the canned tomatoes (with their juices), vegetable or chicken broth, oregano, basil, bay leaf, and re...

Chicken Pot Pie

Ingredients: For the Filling: 2 cups cooked chicken, shredded or cubed (rotisserie chicken works well) 1 tbsp olive oil or butter 1 small onion, diced 2 cloves garlic, minced 2 medium carrots, diced 1 cup peas (frozen or fresh) 1 cup potatoes, diced and pre-cooked (boil for 5-7 minutes) 1/2 cup celery, diced (optional) 1/4 cup all-purpose flour 1 3/4 cups chicken broth 1/2 cup whole milk or heavy cream 1 tsp fresh thyme (or 1/2 tsp dried thyme) Salt and black pepper to taste For the Crust: 1 pre-made pie crust (or homemade) 1 egg, beaten (for egg wash) Instructions: 1. Preheat the Oven : Preheat your oven to 400°F (200°C). 2. Prepare the Filling : In a large skillet, heat olive oil or butter over medium heat. Add the diced onion, garlic, carrots, and celery, and sauté for about 5 minutes until softened. Sprinkle the flour over the vegetables and stir for 1-2 minutes until the flour is absorbed. Gradually add the chicken broth while stirring constantly to avoid lumps. Cook for 2-3 m...

Chicken Caesar Salad

Ingredients: For the Salad: 2 boneless, skinless chicken breasts 1 tbsp olive oil Salt and black pepper to taste 1 large head of romaine lettuce, chopped or torn into bite-sized pieces 1/2 cup freshly grated Parmesan cheese 1 cup croutons (store-bought or homemade) For the Caesar Dressing: 1/2 cup mayonnaise 1 clove garlic, minced 2 tsp Dijon mustard 2 tsp Worcestershire sauce 2 tsp lemon juice 1/4 cup grated Parmesan cheese 1/2 tsp black pepper 2-3 anchovy fillets, finely chopped (optional, for authentic flavor) 1-2 tbsp water (to thin out the dressing, if needed) Instructions: 1. Cook the Chicken : Preheat a grill or skillet over medium heat. Rub the chicken breasts with olive oil, then season with salt and pepper. Grill or cook the chicken for 5-6 minutes per side, until the internal temperature reaches 165°F (75°C) and the chicken is golden brown. Let it rest for 5 minutes, then slice into strips or cubes. 2. Prepare the Dressing : In a small bowl, whisk together mayonnaise...

BBQ Ribs with Coleslaw

Ingredients: 2 racks of pork ribs (baby back or spare ribs) 2 tbsp olive oil 2 tbsp brown sugar 1 tbsp smoked paprika 1 tbsp garlic powder 1 tbsp onion powder 1 tsp ground cumin 1 tsp black pepper 1 tsp salt 1/2 tsp cayenne pepper (optional) 1 cup BBQ sauce (your favorite store-bought or homemade) Instructions: Prepare the ribs : Preheat the oven to 300°F (150°C). Remove the silver skin from the back of the ribs if it’s still on (it can make the ribs tough). Make the dry rub : In a small bowl, combine the brown sugar, smoked paprika, garlic powder, onion powder, cumin, black pepper, salt, and cayenne pepper (if using). Season the ribs : Rub the ribs with olive oil, then generously coat them with the spice rub on both sides. Bake the ribs : Wrap the ribs tightly in aluminum foil and place them on a baking sheet. Bake in the preheated oven for 2.5 to 3 hours, or until the meat is tender and pulls away from the bone easily. BBQ glaze : Once the ribs are done, remove them from the...

Chili Con Carne

Ingredients: 2 tbsp olive oil 1 large onion, diced 2 cloves garlic, minced 1-2 jalapeño peppers, seeded and finely chopped (adjust for heat preference) 1 lb (450g) ground beef (or ground turkey for a leaner version) 1 red bell pepper, chopped 1 green bell pepper, chopped 1 tbsp chili powder 1 tbsp ground cumin 2 tsp smoked paprika 1 tsp ground oregano 1/2 tsp cayenne pepper (optional for extra heat) 1 (14 oz) can diced tomatoes 1 (14 oz) can kidney beans, drained and rinsed 1 (14 oz) can black beans, drained and rinsed 1 cup beef broth (or water) 2 tbsp tomato paste 1 tsp sugar (optional, to balance acidity) Salt and black pepper to taste Optional toppings: shredded cheese, sour cream, chopped cilantro, lime wedges, diced avocado Instructions: Cook the vegetables : Heat olive oil in a large pot over medium heat. Add the diced onion, garlic, and jalapeño peppers. Sauté for 3-4 minutes until softened. Brown the meat : Add the ground beef to the pot. Cook, breaking it up with a sp...

Mushroom Risotto

Ingredients: 1 1/2 cups Arborio rice 6 cups chicken or vegetable broth (keep warm) 2 tbsp olive oil 1 small onion, finely diced 2 cloves garlic, minced 1 lb (450g) mixed mushrooms (such as cremini, shiitake, or button), sliced 1/2 cup dry white wine (optional) 1/2 cup grated Parmesan cheese 2 tbsp unsalted butter 1/4 cup fresh parsley, chopped Salt and black pepper to taste Optional: 1/4 cup heavy cream for extra creaminess Optional: 1/2 tsp fresh thyme or rosemary for added flavor Instructions: Prepare the broth : Heat the chicken or vegetable broth in a small saucepan and keep it warm over low heat. Sauté the mushrooms : In a large pan, heat 1 tbsp of olive oil over medium heat. Add the mushrooms and cook for about 5-7 minutes until golden brown and tender. Season with salt and pepper, then remove them from the pan and set aside. Cook the onions and garlic : In the same pan, add the remaining 1 tbsp of olive oil. Add the diced onion and cook for 2-3 minutes until soft and tra...