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Chicken Shawarma with Chopped Veggies and a Homemade Tahini Sauce
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
6 servings
Chicken Shawarma with Chopped Veggies and a Homemade Tahini Sauce

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Recipe adapted from:
Arash Hashemi

Rated 5 out of 5 based on 5 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Serving Size: 1 pita, 5 oz shawarma, 2-3 tablespoons tahini

Egg Free Nut Free Refined Sugar Free Soy Free
This delicious Shawarma-Style Chicken is a great weeknight dinner and can be served in a pita bread, in a wrap or in a salad. It’s got all the flavor that you might expect from your local Middle Eastern restaurant! Add to this meal, Tumeric rice, or Tzaziki sauces.

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Adjust the ingredients measurement scale here by changing this number. 6

Instructions
The Chicken Shawarma
Start with 2.5 lbs of boneless chicken thighs. Trim off any excess fat to the extent you’d like. Add it to a bowl.
Season the chicken well. Add olive oil, salt, fresh cracked pepper, plain yogurt, the lemon juice. Then add thyme, garlic powder, smoked paprika, crushed red pepper, turmeric, cumin, cardamom, cinnamon, nutmeg. Adjust to customer's preferences.
Mix it super well, then thinly slice the red onion and mix it in with the chicken. You ideally let this marinate for 2 or more hours, but if you want to make it right away, you can.
When ready, preheat the oven to 425 degrees. Remove the chicken from the fridge and let it come up to room temp (about 30 mins). Then pack the marinated chicken tightly into a bread loaf pan in layers (about 8.5x4.5x2.5). Roast in the oven for 45-55 mins at 425F.
Remove the chicken from the oven, tilt the pan over a glass bowl or container to pour out the excess juices (save the juice to use as broth or to pour over the chicken).
Flip the loaf pan onto a cutting board to remove the chicken and cut it into thin slices or strips.
The Tahini Sauce
Mince the garlic and season with salt
Add the crushed garlic, tahini paste and lime juice to the bowl of a food processor and blend (it will be thick as it emulsifies.) Add a little bit of water and blend again until you reach the desired consistency.
Use only a little bit of water at a time until you reach your desired consistency. Generally, tahini sauce should have a runny, salad dressing-like consistency. But, if you prefer tahini more as a dip, simply use less water.
Transfer the tahini to a serving bowl, and if you like stir in fresh chopped parsley. Enjoy!
For the chopped Veggies
Chop the veggies and place them in a bowl or container.
To Serve
Open pita pockets up. Add chicken shawarma, chopped veggies, pickles, and spread a little tahini sauce if you like. Serve immediately!

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook45

Passive0

Total Time50 minutes

Recipe Serving Size6

Ingredients

Ingredients
For the Chicken Shawarma
2.5 pound boneless skinless chicken thighs
2 tablespoon extra virgin olive oil
0.25 teaspoon Kosher salt
1 pinch freshly ground black pepper
2 tablespoon plain yogurt
0.5 each lemon juiced
1 tablespoon dry thyme
1.5 tablespoon garlic powder
1 tablespoon smoked paprika
0.25 teaspoon crushed red pepper Adjust to spiciness preference
0.5 teaspoon ground cinnamon
0.25 teaspoon ground cardamom
0.5 teaspoon ground cumin
0.5 teaspoon ground turmeric
0.125 teaspoon ground nutmeg
1 each small red onion thinly sliced
Homemade Tahini Sauce
2 clove garlic add more as needed
0.666 teaspoon Kosher salt
1 cup tahini paste
0.666 cup lime juice or lemon juice, if you prefer
0.333 cup cold water more if needed
0.666 cup fresh parsley fresh chopped parsley leaves stems removed first (optional)
Chopped Veggies
16 ounce cherry tomato halved
1 each English cucumber chopped
1 each medium red onion chopped
To Serve (Optional)
6 each pita bread
dill pickle

Cooking Tools Required
8.5x4.5x2.5 Bread Loaf Pan, Cutting board, Food Processor, Measuring cups and spoons, Mixing bowls, Sharp Knives

Reheating/Serving Instructions
refrigerate the tahini sauce in a tight-lid container for 2 to 3 days. The chicken stays well in the fridge in an airtight lid for 4-5 days. Warm the shawarma up in a skillet over medium heat, adding a little bit of liquid and tossing the chicken pieces until warmed through. Assemble pita pockets as instructed.

Nutrition
Calories: 722kcal | Carbohydrates: 55g | Protein: 51g | Fat: 35g | Saturated Fat: 6g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 14g | Trans Fat: 0.03g | Cholesterol: 180mg | Sodium: 861mg | Potassium: 1158mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1704IU | Vitamin C: 42mg | Calcium: 191mg | Iron: 7mg

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Bacon Wrapped Dates Stuffed with Goat Cheese
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
Up to 10 servings
Bacon Wrapped Dates Stuffed with Goat Cheese

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Recipe adapted from:
Pinch of yum blog

Rated 5 out of 5 based on 5 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Serving Size: 2 pieces

Egg Free Gluten Free Nut Free Refined Sugar Free Soy Free
Inspired by Yolanda Stern recommendation, we added these delicious bacon-wrapped dates as an appetizer for a dinner or a party or a dinner party! The soft, melty goat cheese inside the warm, plumped up date wrapped in the little bite-sized pieces of bacon is the absolute perfect three-way foodie combo. Make sure to select ripe in-season figs for best flavor for this delectable appetizer.

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Adjust the ingredients measurement scale here by changing this number. 10

Instructions
Preheat oven at 375 degrees, prepare a sheet pan lined with parchment paper
Slice the dates lengthwise on one side to create an opening. Remove the pit. Using a spoon, stuff a small amount of goat cheese into the cavity of each date and press the sides together to close.
Crack fresh pepper over the dates.
Cut the bacon slices in half. Wrap each date with a slice of bacon and secure with a toothpick.
Arrange evenly on a baking sheet with raised edges (otherwise grease will get everywhere) and bake for 10 minutes. Remove the dates and use the toothpick to turn each one so it’s laying on its side. Bake for another 5-8 minutes, until browned to your liking, and turn the dates to the other side and repeat. For a thicker bacon, bake longer. Remove from the oven, place on a paper towel lined plate, and let stand for 5 minutes before serving.
Having issues with cooking the bacon? Usually, the bacon pieces wrap around the dates 1.5 times. If it’s wrapping more than twice around the date, trim your bacon slices so they’re a little shorter. If that bacon layer is too thick, it won’t cook.
Let cool on a cookie cooling rack, drizzle any choice of honey or balsamic glaze, sprinkle with flaky sea salt and serve warm.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook20

Passive0

Total Time35 minutes

Recipe Serving Size10

Ingredients

Ingredients
20 pitted Medjool date large ripe, black or green – halved, cut lengthwise, leave stem intact
1 pound thin sliced bacon 10 slices, cut in half
4 ounce goat cheese crumbled
2 teaspoon freshly ground black pepper
20 toothpick
For finishing:
1/2 teaspoon coarse sea salt
Optional:
1 teaspoon honey for drizzling

Cooking Tools Required
Cutting board, Heavy duty rimmed baking sheet, Kitchen towels, Oven, parchment paper, Sharp Knives, Tongs

Nutrition
Calories: 573kcal | Carbohydrates: 37g | Protein: 3g | Fat: 48g | Saturated Fat: 19g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 21g | Cholesterol: 48mg | Sodium: 227mg | Potassium: 343mg | Fiber: 3g | Sugar: 33g | Vitamin A: 191IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 1mg

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Bacon Wrapped Jalapeno Poppers
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
12 servings
Bacon Wrapped Jalapeno Poppers

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Recipe adapted from:
Sara Welch

Rated 5 out of 5 based on 5 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Serving Size: 2 poppers

Egg Free Gluten Free Keto Lower Carb Refined Sugar Free Soy Free
These bacon wrapped jalapeno poppers are creamy, spicy and loaded with cheese. The perfect party appetizer!
https//www.dinneratthezoo.com/bacon-wrapped-jalapeno-poppers/

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https//www.dinneratthezoo.com/bacon-wrapped-jalapeno-poppers/

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Adjust the ingredients measurement scale here by changing this number. 12

Instructions
Preheat the oven to 400 degrees. Line a sheet pan with foil and coat it with cooking spray.
Cut the jalapenos in half lengthwise and use a spoon to scoop out the seeds and ribs.
In a medium bowl mix together the cream cheese, cheddar cheese, onion powder, salt and pepper.
Fill each jalapeno half with the cheese mixture.
Cut the slices of bacon in half crosswise and wrap each pepper half in a slice of bacon, using a toothpick to secure the bacon.
Arrange the peppers on the baking sheet and bake for 20-25 minutes until bacon is crispy and browned. Serve immediately.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook25

Passive0

Total Time45 minutes

Recipe Serving Size12

Ingredients

Ingredients
avocado oil cooking spray
12 jalapeno pepper approximately 3-4 inches long
8 ounce cream cheese block, softened
1 cup shredded cheddar cheese
1/2 teaspoon onion powder
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
1 pound thin sliced bacon 12 slices, cut in half
24 toothpicks for securing bacon

Cooking Tools Required
Aluminum Foil, Baking sheet, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Oven, Sharp Knives, small spoon, Spatula

Reheating/Serving Instructions
Heat in a 350 degree oven for 10 minutes or until heated through.

Nutrition
Calories: 63kcal | Carbohydrates: 3g | Protein: 5g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 12mg | Sodium: 292mg | Potassium: 96mg | Fiber: 1g | Sugar: 2g | Vitamin A: 256IU | Vitamin C: 17mg | Calcium: 135mg | Iron: 1mg

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
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Baked Brie En Croute With Apple Cranberry Chutney
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Baked Brie En Croute With Apple Cranberry Chutney

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Recipe adapted from:
Zeke Gluckman

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 3/4 ounce

Egg Free Vegetarian
A wheel of brie is topped with apple cranberry chutney, wrapped in puff pastry, then baked to a delicious golden brown, for a stunning presentation. Serve with sliced bread or crackers for a delicious holiday appetizer. Note: You can also serve chutney on the side vs baking it in the brie.

Baked Brie En Croute With Apple Cranberry Chutney quantity

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Adjust the ingredients measurement scale here by changing this number. 10

Instructions
Preheat oven to 400 degrees F.
Prepare the chutney:
Dice the apple and saute with the butter, about 5 minutes. Stir in the sugar and cardamom. Add the apple juice and the cranberries and bring to a simmer, then reduce heat to low. Let cook until almost all apple juice has evaporated, approximately 10 minutes, stirring a few times through cooking process (should be chunky).
To assemble:
Sprinkle a bit of flour over the puff pastry and roll out a bit if needed. Unwrap the wheel of brie and cut a circular opening in the top about 2 inches in diameter. Hollow out some of the brie while keeping the skin intact. Add some of the chutney to the hollowed out area, then replace with the brie skin. Fold the pastry over the brie covering it entirely. Trim off any excess puff pastry.
Place brie on parchment-lined sheet pan with seamed side up.
Beat together the egg and water. Brush pastry dough with the egg wash.
Bake for 25 minutes until puff pastry is golden brown. Allow to rest for 15 minutes before serving, as cheese will need to firm up slightly. Serve with any leftover chutney on the side.

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook25

Passive15

Total Time1 hour 10 minutes

Recipe Serving Size10

Ingredients

Ingredients
18 ounce brie cheese wheel
1 egg
1 tablespoon water
1/2 package puff pastry 2 sheets shape into a circle 10-inch round
2 tablespoon all purpose flour if needed for rolling puff pastry
For the chutney:
1 Granny Smith apples large
1/4 cup dried cranberries
1/4 cup granulated sugar
1/4 teaspoon ground cardamom
2 tablespoon butter
1/4 cup apple juice

Cooking Tools Required
Baking sheet, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing spoon, Oven, Pastry brush, Rolling Pin, Saute pan, Sharp Knives, Top Stove

Reheating/Serving Instructions
Place brie in 350 degree oven for 15 minutes or until slightly melted.

Nutrition
Calories: 373kcal | Carbohydrates: 22g | Protein: 13g | Fat: 26g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 409mg | Potassium: 127mg | Fiber: 1g | Sugar: 10g | Vitamin A: 406IU | Vitamin C: 1mg | Calcium: 102mg | Iron: 1mg

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
See more dish details

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Chicken Shawarma with Chopped Veggies and a Homemade Tahini Sauce

Chicken Shawarma with Chopped Veggies and a Homemade Tahini Sauce

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Bacon Wrapped Dates Stuffed with Goat Cheese

Bacon Wrapped Dates Stuffed with Goat Cheese

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Bacon Wrapped Jalapeno Poppers

Bacon Wrapped Jalapeno Poppers

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Baked Brie En Croute With Apple Cranberry Chutney

Baked Brie En Croute With Apple Cranberry Chutney

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