Whenever we are in LA there’s this place we frequent, Zankou Chicken; although their specialty is the delicious rotisserie chicken they also serve beef and chicken kebobs and shawarma wraps. We love the beef shawarma so much that we buy a dozen or so to take home with us.
Since there are no trips planned to LA anytime soon I decided to try my hand at making my own.
Shawarma is usually cooked on a spit and slow roasted as it turn, I don’t have one of those machines so I found a way to make it using just my oven and stove top.
To make the meat extra tender I used thinly sliced boneless beef short ribs with all the fat trimmed off. I adapted a chinese restaurant method used to tenderize their stir fry meat and it made my ribs very tender.
The secret to great shawarma is the spices used to marinate the meat. So get out your spice rack to make this tasty recipe. We make it into wraps using either pita bread or nan. Served with crunchy dill pickles and my sun dried tomato/roasted red pepper hummus and you’ve got a filling meal.
My family thinks my version is just as good as the shawarma we buy at Zankou!
Lettuce, tomato, any other veggies you prefer – optional
Directions for Marinade:
1. Place all ingredients in a large ziplock bag
2. Seal bag and knead until it’s well blended – break up any clumps of corn starch that may form so that it mixes in with the oil and spices. You should end up with a cloudy thick liquid.
3. Trim extra fat off the edges of the short ribs
4. Place beef in to ziplock bag, seal bag, and knead bag so that the meat is covered with marinade on all sides.
5. Refrigerate for at least 1 hour; up to overnight. Turn bag occasionally to evenly distribute marinade. The longer it marinates in the oven the more flavorful the meat will be.
Cooking and assembling directions:
1. Place meat on an ungreased baking sheet.
2. Bake in 400 degree oven for 15 minutes
3. Remove from baking sheet and slice into thin strips
4. Heat some olive oil in large pan
5. Add sliced meat into hot oil and saute – DO NOT SKIP this step, it’s what gives it the finish like it was roasted on a spit.
6. If you feel you the meat needs more spices you can sprinkle more of the above spices as you saute. I usually sprinkle a bit more garlic powder, cinnamon, cumin, and nutmeg at this stage.
7. Spread one side of bread with hummus
8. Layer on meat, pickles, and other veggies you prefer
Directions for Marinade:
Place all ingredients in a large ziplock bag
Seal bag and knead until it's well blended - break up any clumps of corn starch that may form so that it mixes in with the oil and spices. You should end up with a cloudy thick liquid.
Trim extra fat off the edges of the short ribs
Place beef in to ziplock bag, seal bag, and knead bag so that the meat is covered with marinade on all sides.
Refrigerate for at least 1 hour; up to overnight. Turn bag occasionally to evenly distribute marinade. The longer it marinates in the oven the more flavorful the meat will be.
Cooking and assembling directions:
Place meat on an ungreased baking sheet.
Bake in 400 degree oven for 15 minutes
Remove from baking sheet and slice into thin strips
Heat some olive oil in large pan
Add sliced meat into hot oil and saute - DO NOT SKIP this step, it's what gives it the finish like it was roasted on a spit.
If you feel you the meat needs more spices you can sprinkle more of the above spices as you saute. I usually sprinkle a bit more garlic powder, cinnamon, cumin, and nutmeg at this stage.
Spread one side of bread with hummus
Layer on meat, pickles, and other veggies you prefer
It’s Taco Tuesday and at my house that calls for a batch of Homemade Fresh Salsa. I know there are lots of bottled salsa out there, but seriously? Bottled salsa can’t compare to homemade!
In my husband’s family there’s a serious Salsa recipe competition! Each of my in-laws guard their “secret” salsa recipe; and each one claiming boasting rights to the best Salsa in town. Having tried their salsas I must admit the male darned good salsa! Who has the best, that’s hard to say without offending anyone!
Now having watched them make their salsa over the years I’ve been able to piece together my own version that of course is just as good!
Making homemade salsa isn’t very hard it just takes a bit of time and effort, but the end result is so worth it!
I usually mix up enough to fill 2 quart size Mason jars. This will keep in the fridge about a week or so, not that we have it for that long. We love using it on tacos, nachos, and even in fresh pita bread. It’s seriously that delish!
So here’s how to make Fresh Salsa, try it and you’ll never buy another bottle of it again!
Perfect for snacking or feeding a large crowd. They’re just so addicting, and you won’t be able to stop!
It can get a bit hectic around the holidays as you try to find the perfect gifts for your niece and nephews, the must-have sweater vests for your baby corgis, while hosting the biggest dinner party with friends and family in your closet-sized kitchen.
That’s why these oyster crackers are everything.
It’s perfect for any occasion, but it comes in particularly handy during the holiday season. It’s quick, easy and practically effortlessly made in the slow cooker with the help of my favorite ingredient of all – Hidden Valley The Original Ranch Dips Mix. Toss that right in with garlic and freshly grated Parmesan with melted butter.
The combination is absolutely heavenly.
Now you can easily find this ingredient at Walmart – the perfect resource for all of your holiday entertaining, and you can transport these addicting crackers in these Glad Food Storage Containers. Just toss it right in, throw on the lid and you’re set.
See, I told you. Easy! You can even make this ahead of time, although you’ll probably end up eating all of the crackers before you make it to your boss’ holiday party!
INGREDIENTS:
2 (8-ounce) packages oyster crackers
1 (1-ounce) package Ranch Seasoning and Salad Dressing Mix
4 cloves garlic, minced
1/4 teaspoon dried dill
1/4 cup vegetable oil
1/4 cup unsalted butter
1/2 cup freshly grated Parmesan
2 tablespoons chopped fresh parsley leaves
DIRECTIONS:
Lightly coat the inside of a 6-qt slow cooker with nonstick spray.
Add oyster crackers, Ranch Seasoning, garlic and dill. Stir in vegetable oil and gently toss to combine.
Cover and cook on low heat for 1 hour, stirring occasionally. Stir in butter until melted, about 1-2 minutes.
Remove crackers from slow cooker and place in a single layer onto a baking sheet. Stir in Parmesan and let cool completely.
Serve, garnished with parsley, if desired.
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Slow Cooker Parmesan Ranch Oyster Crackers
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Perfect for snacking or feeding a large crowd. They’re just so addicting, and you won’t be able to stop!
Fun “themed” snacks can help increase fruit and vegetable intake within your family. When foods are served in a creative form, children are more likely to eat the food served regardless if they may not have previously chosen to eat that specific food.
This snack is perfect for children to get involved in creating. Once the apples and cheese have been cut, assembly is child proof. Their involvment in the preparation may increase acceptance of more fruits.
What is needed for this creation?!
A slice of yellow cheese (preferable low fat)
5 -7 small pretzel sticks
8 green apple slices
8 craisins or raisins`
Are you looking for something simple and easy to add to your Thanksgiving menu? Try these delicious Corn & Cheese Fritters! They’re easy to make, you can mix up a batch in about half an hour!
Corn & Cheese Fritters make a great snack, appetizer, side dish, or even a light meal! Garnish it with chopped chives or green onions and serve with a dollop of sour cream! Super yummy! I guarantee your friends and family will love them!
Here’s my recipe for the delicious Corn & Cheese Fritters. This recipe makes about a dozen 2″ fritters and can easily be doubled to make more.
One thing about these fritters, you want to fry them up nice and crisp so don’t make the patty too thick. When the Corn & Cheese fritters are too thick the middle doesn’t cook well and you end up with a raw batter center, yuck!
Ingredients:
1 1/2 cup flour
1 large can (15.25 Oz. size) corn kernels
2 eggs
1/2 cup milk
3/4 cup shredded cheese, preferably cheddar, monteray jack, or a combination of both
1 tsp. cumin
2 tsp. garlic powder
1 tsp. chili powder
1 tbs. salt
1 tsp. ground black pepper
1/4 cup finely chopped chives or green onions
Oil for frying
Sour cream & chopped chives or green onions for topping
Directions:
Mix all dry ingredients together in a mixing bowl.
Add the rest of the ingredients except the oil to the flour mixture.
Mix well until all the flour has been incorporated. Batter will be very thick, do not water it down.
Heat about 1/2′ oil in frying pan.
Drop spoonfuls of batter into hot oil. Lightly press down on each patty to spread it out and thin the patty to about 1/2′ thick.
Fry until golden brown turning each patty as the first side brown.
Drain on paper towel.
Serve garnished with chopped chive or green onions and a dollop of sour cream.
Fun “
