![Oven Roasted Lamb Chops]()
by Yvonne Maffei | Nov 11, 2011 | Dinner, Eid, Lamb, Recipes, Red Meat Dishes
I don’t normally set out to by lamb chops, but instead I wait for the Qurbani meat to come when there are so many included in the package. It gives me something to look forward to and I know they’re super-fresh.
Today, I didn’t plan on making lamb chops. Instead, I planned on making a lamb stew with pumpkin, sweet potatoes and chickpeas. I planned on using the thick pieces of meat that I thought I labeled on my freezer bags a few days ago. Come to realize when I opened my defrosted bag of meat that I had two beautiful thick chops ready to be cooked; not my stew meat.
Re-freezing is not an option to me so I decided to go ahead and quickly season and roast these chops. They turned out so tasty that I just had to share the recipe. They were seasoned so simply and cooked slowly to allow the taste of the meat to shine through. It’s the perfect recipe for a beautiful gourmet dinner at home without all the fuss. (more…)
![Easy Party Dips: Chipotle Sauce or Yogurt Dip with Fresh Greens]()
by Yvonne Maffei | Nov 2, 2011 | American, Appetizers & Snacks, Condiments & Sauces, Eid, Halal-Certified Products, Indian, Mexican, Poultry Dishes, Recipes
Whether you’re planning an ‘Eid celebration at home or bringing a dish to your host, you’ll want some recipe ideas for appetizers that are easy to make while healthy for everyone you serve.
Chipotle Sauce and Yogurt & Cream Sauce are two variations on dipping sauces that go great with chicken bites
In this post are two quick and easy appetizers that are perfect for presenting to guests. They don’t take a whole lot of time to make and contain ingredients that are easy to swap out if you don’t have a few called for in each recipe. Most of all, they’re absolutely delicious, too.
Chicken Bites with Chipotle Dipping Sauce
Ever since Saffron Road came out with their halal chicken products, it seems as though my life just got easier without having to compromise on values that are important to me. I can trust that not only are they halal, but sourced from ingredients that are humanely raised and therefore healthy, which makes me feel happy and comfortable to serve it to others.
Mexican piloncillo or raw cane sugar melts when you heat it. They are added to chipotles in this sauce to sweeten it up and remove some of the heat
Chipotles are smoked jalapeño peppers– and they smell delicious when you open the package. Just don’t get too close or it can be overpowering.
The chipotles need to be boiled for a while in order to soften them before they are puréed into a sauce.
When combined with other ingredients or even on their own, the puréed chipotles become a beautiful deep color.
Plated next to these Chicken Bites by Saffron Road on a bed of greens, they look beautiful and appetizing. Your guests will really savor the taste when dipping each piece into the chipotle sauce.
Chicken Bites with Chipotle Dipping Sauce
Serves 6-8
Ingredients
10-12 chipotles (dried jalapeño peppers)
2 tablespoons raw cane sugar (1 small piloncillo cone)
3-5 cloves garlic, preferably roasted
1/4 cup cilantro, stems removed and roughly chopped + more for garnish
1/4 cup yellow onion, diced
16 ounces (2 boxes) Saffron Road Chicken Bites
fresh mixed greens (optional)
Directions
Chipotles are not necessarily hot to the touch, but once you get them cooking, you might notice the heat- especially when you begin to blend them. Be cautious and have plenty of ventilation when cooking them.
Place the chipotles in a bowl of cool water with something heavy (like a plate) for about 20 minutes. Rinse and discard the water.
In a medium size saucepan, add the soaked chipotles and sugar to about 2 cups of water. If using fresh garlic, add those to the water. If using roasted, save them for later.
Cook over medium heat for about 20 minutes, covered. Be sure the sugar has completely dissolved. If it hasn’t, stir with a spoon to break it up and cook for just a few more minutes.
Remove from heat but do not discard the water. Remove the chipotles and garlic from water. Once cooled, remove the stems from the chipotles (and seeds, if desired, but not necessary) and the skins from the garlic if you cooked them with the skin on.
To a blender or food processor, add the chipotle, garlic, cilantro and onion. If using a hand blender to combine the ingredients, place all of the items in a deep enough bowl that they won’t end up all over you once you begin to blend. Blend until smooth, or until at least there are no chunks of pepper left.
Pour the chipotle sauce in a serving bowl.
Heat the chicken bites according to package instructions. On a serving platter or plate, place the washed fresh greens and the cooked chicken bites on top. Garnish with additonal cilantro (optional) and serve alongside the chipotle sauce for easy dipping.
Tandoori Seasoned Chicken Nuggets with Yogurt Dip
Yogurt plus sour cream or heavy cream with a bit of greens added makes a wonderful and super-quick dipping sauce to complement the Tandoori bites by Saffron Road that have a little spice kick to them.
Any type of greens will work- be creative and use what you have or what is seasonal. Chopped chives, cilantro, chopped arugula or mixed salad all work well.
Greens look appetizing next to the other colors on the plate and vice versa for the other foods.
You can plate the chicken, greens and yogurt dip simply alone or drizzle the pieces of chicken with the dip. Stick a toothpick in each bite for your guests or not, depending on how you choose to serve this appetizer.
Mix the greens in thoroughly if you don’t want a whole bunch of green at the top.
Tandoori Seasoned Chicken Nuggets with Yogurt Dip
Serves 6-8
Ingredients
11 ounces yogurt (about 1.5 cups)
1 cup sour cream or 1/2 cup heavy cream or creme fraiche (optional)
1/4 cup fresh greens, chopped (mixed salad, arugula, cilantro, chives, chicory or anything else bright green and fresh)
Sea salt, to taste
freshly ground black pepper, to taste
1/2 teaspoon minced garlic
fresh greens (washed and left in whole pieces or roughly chopped)
16 ounces (2 boxes) Saffron Road Tandoori Seasoned Chicken Nuggets
Directions
Prepare the yogurt sauce by mixing the yogurt with the sour cream or heavy cream, if using. If you are using only yogurt, be sure to use whole milk yogurt because it is thicker. Low fat or no fat yogurt will need a little something extra to thicken it up, such as sour cream.
Mix the fresh greens into the yogurt (or yogurt-cream sauce). Add the salt, pepper and minced garlic. Pour into a serving bowl.
To prepare the plate, lay the greens on a serving tray. Prepare the chicken nuggets as directed on the package. When finished, place on top of the bed of lettuce and next to or in the middle of the plate where the nuggets will be served.
If you like, drizzle the chicken nuggets with the yogurt sauce and place a toothpick in each one for easy eating.
For more appetizer recipes, click here for my appetizer category.
Be sure to enter Saffron Road’s giveaways this week of Clean Your Kitchen Green and coupons for FREE Saffron Road products! Visit their Facebook page and follow them on Twitter to be sure you hear about the giveaways!
This post was sponsored by Saffron Road Food for Eid ul Adha.
![‘Eid Cupcakes with Vanilla Orange Mascarpone Frosting]()
by Yvonne Maffei | Aug 31, 2011 | American, Dessert, Eid, Recipes
It’s hard to believe that Ramadan is over and we’re now celebrating ‘Eid-ul-Fitr, the three-day long holiday that Muslims all over the world will be celebrating. After 30 days of fasting from dawn to sunset, it seems appropriate to enjoy family and friends–and some great food, including healthy sweets.
I made these cupcakes just before ‘Eid to test on family members- pre-approval is very important- and they didn’t seem to mind. Everyone seemed to love the colorful and varied cupcake wrappers by Silver Envelope.
If you don’t have sugared pearls to top the cupcakes with, you can simply frost and leave them; alternatively, you can sprinkle with your favorite all-natural color sprinkles. How pretty they’ll look!
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![Ricotta Pie]()
by Yvonne Maffei | Aug 24, 2011 | Dessert, Eid, Italian, Mediterranean, Recipes, Sicilian
The last ten days of Ramadan are upon us and it’s a special time for Muslims to really try as hard as possible to dedicate a good amount of time (especially in the night hours) to prayer, spiritual reflection, repentance and worship of the Creator. Most people aren’t thinking so much of food and gatherings as much as earlier in the month, but planning for ‘Eid-ul-Fitr, or the three-day celebration that marks the end of the holy month of fasting, is somewhere in the back of our minds.
Where will ‘Eid be spent? What will we make for guests? If going to someone’s home, what’s a good hostess gift to bring? If visiting multiple families and friends, what’s an economical yet thoughtful way to say Eid Mubarak (Happy ‘Eid)?
The first day of ‘Eid (the day after the last day of Ramadan, which is also the last day of fasting) begins early. The special ‘Eid prayer is only conducted in the morning and there are usually two prayers to accomodate people, some of which begin as early as 8am. Often times the turnouts are so large that in places like Chicago, stadiums or banquet halls are rented out to fit all the people who attend.
After ‘Eid, most people will go somewhere to eat lunch or brunch, either at a restaurant or someone’s home for what is often referred to as an open house. I like to bring desserts because often times it’s either an afterthought for a busy host, and/or truly enjoyable for them and the rest of the guests to have something homemade and different from what they might be used to eating.
This ‘Eid, I’m also thinking of light foods- it’s still summer her in the Midwest and after all the scrumptuous food on ‘Eid day, it’s hard to refuse a light dessert that won’t put you over the top.
My recipe for Ricotta Pie is one such dessert that I absolutely love sharing. Most people think of ricotta cheese as going in lasagna dishes, but it’s actually a wonderful cheese for desserts, too. It bakes well, it seasons well (savory or sweet) and is lighter than cottage or cream cheeses, so pies made out of ricotta are a huge welcome when other heavier foods abound.
[yumprint-recipe id=’72’](UPDATE- this giveaway is now over)
Is there a particular food item(s) at Whole Foods Market that you would give as a gift to your family, friends or neighbors on ‘Eid?
Your answer in the comments section of this post will enter you into the giveaway for FIVE FREE Saffron Road halal frozen, redeemable at Whole Foods Markets AND a $100 Whole Foods gift card, redeemable at any U.S. Whole Foods stores.
Coupons will only be sent to U.S. addresses, as they are redeemable at Whole Foods Markets in the United States.
US Sweeps will randomly choose a winner selected from those who follow the giveaway eligibility guidelines.
Giveaway ends August 29, 2011 at 12:01 am.
To Enter the Giveaway:
*please note: if you have already subscribed and/or signed up to the pages below, there’s no need to do it again- you’re already eligible!
1) Leave a relevant comment after this post that answers the question above.
2) Subscribe to the MHK Monthly Newsletter and the blog’s email updates.
3) “Like” the Whole Foods Market Facebook Page
4) “Like” the Saffron Road Facebook Page
5) Subscribe to the Whole Story blog.
Entries (comments plus other requirements) must be received by 12:00 am on August 29, 2011
(please note: this is not a printable coupon)
Is there a particular food item(s) at Whole Foods Market that you would give as a gift to your family, friends or neighbors on ‘Eid?
by Yvonne Maffei | Nov 26, 2009 | Eid, Poultry Dishes, Recipes
‘Eid Mubarak to everyone reading & subscribing to My Halal Kitchen. May you all have a blessed ‘Eid filled with loved ones, and healthy, halal food on your tables. Insha’allah, you’ll be able to use this super quick and easy recipe for your ‘Eid dinner tonight or any special night you choose to make it.
What’s so great about this recipe is that you won’t need to baste the bird throughout the cooking process nor worry about how moist yet browned on top it’ll be coming out of the oven. Use any fresh vegetables you like to surround your chicken. I used what was fresh, seasonal, and already stocked in my refrigerator.
Butter-Basted Roast Chicken
Serves 3-4
Ingredients
1 whole chicken (about 3 lbs.)
4 tablespoons cold butter, seasoned with your favorite dry herbs, salt & pepper
kitchen twine
1 pound crimini mushrooms
1 small yellow onion, roughly chopped
Directions
- Preheat oven to 350°.
- Wash and pat dry chicken. Set aside.
- To the butter, add herbs and seasonings.
- To a piping bag or a plastic sandwich bag with a small corner snipped off, add the seasoned butter. Squeeze the bag and push the butter to the edge, piping it under the skin of the breast of the chicken. Use your fingers to press the butter down and all the way through the underside of the skin. Pipe until all the butter is used up.
- Tuck in the wings and tie the chicken’s feet with kitchen twine to hold them down.
- Place the chicken, breast side up, onto the rack of a deep roasting pan.
- Bake for 45 minutes. In the meantime, clean and cut the vegetables.
- Turn up the heat to 375°. Add the vegetables and continue to roast for an additional 20 minutes, or until chicken is well-browned and has an internatl temperature of at least 165° on a meat thermometer.
- Serve on a large platter, with the chicken at the center and surrounded by the beautifully roasted vegetables.
Bismillah and Bon Appetit!
Chef Daniel Humm from Eleven Madison Park Restaurant in New York City presented this chicken (without the roasted vegetables) on the Martha Stewart Show this fall.