This is a new favorite at my house. I had a similar dish at a restaurant recently and decided to make my own version at home. Home run!!!
It’s really quick to put together, takes very little prep, and has some different flavor combinations than my usual weeknight dinners. Better yet, it’s filled with protein and really healthy ingredients - another big win. I whipped it together one night when I had some leftover chicken breast in the fridge. It’s a great way to use up any leftover meat, or you can buy a ready-made chicken in a pinch.
It’s kind of my version of a middle eastern salad, and is really delicious. Try it!
1 cup hummus
2 tbsps olive oil
a handful of both parsley and cilantro
2 cups chicken, shredded
½ cup pomegranate seeds
Salt and pepper to taste
Heat 1 tbsps olive oil in a frying pan on high until hot.
Sear chicken until a little browned. Cool slightly.
Spread hummus on a plate.
Top with chicken.
Pour 1 tbsp fresh olive oil over chicken and hummus.
Top with herbs, pomegranate seeds, and salt and pepper.
These are a favorite at my house. They make a perfect snack, a quick dessert or a delicious breakfast. They are so easy to prepare you can assemble in literally 10 minutes and have them out of the oven in 25. You can substitute any jam or marmalade you have on hand in place of the cranberry sauce, but I always seem to have a cup of leftover cranberry in the back of the fridge during this time of year. Cranberries and cream cheese are an excellent combination; a little sweet, a little tart and a little creamy make for some delectable bites. The crescent dough is really simple to work with so have a little fun with it. Here I folded them into little cups that fit my muffin tin, but you can roll them up or fold them into pockets. Really anything goes. Just have fun with it!
1 package ready to bake crescent rolls
8 tbsp cranberry sauce
8 tbsp cream cheese
4 tbsp coarse sugar
Prepare crescent roll dough according to package directions.
Dot the middle of each piece with 1 tablespoon of cranberry sauce and 1 tablespoon of cream cheese.
Roll up the dough and pinch the edges to seal.
Place each roll into a greased muffin tin.
Sprinkle with coarse sugar.
Bake according to instructions, usually 25 mins at 350.
Some version of this rice lands on my table about once a week. My husband is a real rice fan, so I am always looking for ways to change it up. This particular version was inspired by a few different things. We are in the middle of a kitchen reno, so access to the stove and countertop space has been pretty limited. I needed something quick to make and then easy to serve at room temperature the next day. I hit the pantry for some ingredients and came up with this version. One twist that made a big taste difference was the addition of fresh herbs. In the middle of winter, a handful of different herbs can act like a blast of summer. The mix of basil, cilantro and mint gives this a kind of middle eastern feel and makes the whole dish feel really fresh and different. You can serve it as a side for any dinner or as delicious lunch on its own. Make it the night before, it always tastes better the day after once the flavors have a chance to sit.
Prepare rice according to package instructions and let cool to room temperature.
Chop herbs and add.
Mix in all other ingredients.
Serve immediately, or better yet, the next day.