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Archive for the ‘Entrees’ Category

Baked Buffalo Chicken Wings

Posted in Appetizers, Chicken on November 10, 2011| 4 Comments »


 

I thought I’d wing it ! I don’t like the fried ones, so I baked them.  They turned out great. My husband was impressed.

I used:

1) 8 pieces of chicken wings, skin on.

2) 1/4 tsp of fresh black pepper

3) salt to taste

4) 1/4 tsp red chilly powder

5) 1 tbslp of extra virgin olive oil

6) 1/4 cup of lemon juice

7) 1/4 tsp of garlic power

7) your favorite Buffalo wing sauce –I used Franks 

I marinated the chicken wings in ingredients 2 through 6 for 4 hrs, or overnight [make sure you place in the refrigerator]. Preheat oven to 425 degrees F. Arrange the wings on a baking sheet and bake. Half an hour later, check on the wings. Water should accumulate–throw it all away and return to the oven to bake for another half an hour or more until they are golden brown and crispy. Remove them, and toss them hot in the buffalo wing sauce and serve hot.

For fries: 

2 potatoes, peeled and cut into wedges. Drizzle some extra virgin olive oil. Add salt, fresh ground pepper, and oregano. Toss well. Place on baking sheet, and bake at 425 degrees F until golden brown and crispy. Serve hot.

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Tuna and Yoghurt Salad

Posted in Fish on November 7, 2011| Leave a Comment »


I got this recipe from my sister, Arwa Almas. I just adapted it to my taste. You will need:

1) two small cans of gourmet solid tuna in either extra virgin olive oil [ or water]

2) half an onion [red or yellow] coarsely chopped

3) 3 tblp of finely chopped cilantro

4) 1 cup plain Greek yogurt. I whisk it so it’s nice and smooth

5) Salt to taste

6) Fresh ground pepper

7) 1 small FIRM Roma tomato

8) 1 green chilly pepper [less if you don’t like it spicy]

9) clove of garlic [optional]

10) Juice of half a lemon

In a blender, place ingredients 7 through 10 with 1 tblsp of cilantro. Blend well, will look like green chutney [condiment]. Place aside. Strain the oil or water from the cans of tuna. Arrange the tuna–in chunks– on a serving platter. Whisk the yogurt with a dash of salt, until it is nice and smooth. Layer on top of the tuna. Spoon the green chutney [condiment] on top evenly. Garnish with the rest of the cilantro. Serve with warm pita bread.

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