Amazing Harissa Chicken Thighs

Once again we have created a delicious, easy and healthy recipe! This recipe is ready in less than 30 minutes, very suitable for a weeknight. It does help to marinade if you have time but not necessary. Give it a try!

Harissa Chicken Thighs

6 chicken thighs
2 tablespoons olive oil
2 teaspoons White Jasmine Tandoori Masala
1 teaspoon kosher salt
2 teaspoons Harissa
1 tablespoon garlic, crushed

Heat the oven to 400 degrees. In a bowl add the chicken thighs, add olive oil, Tandoori Masala, salt, harissa and garlic. Mix well. Place the thighs in a baking dish. Bake for 25-30 minutes, until chicken is fully cooked. Serve with a side of vegetables, quinoa or rice. 

Sajji Salmon with Tandoori Quinoa

Our Sajji Salmon is delicious and again a very simple recipe to make. As you know, I love recipes I can create in minutes without losing any flavor. Our Sajji Masala is a spice blend created with seven different spices including, Mexican oregano, garlic, chipotle peppers. Although, you can use any of our spice blends with meats, fish or vegetables, I like to use our Sajji Masala mostly with seafood. 

These recipes can be made on a weeknight in 15-20 minutes, how can anyone go wrong with that :)

Sajji Salmon

2x4 oz salmon pieces
2 tablespoons olive oil
1 teaspoon garlic, crushed
2 teaspoons White Jasmine Sajji Masala

Heat the oven to 425. In a baking dish, place the salmon pieces skin side down. In a bowl add olive oil, garlic and Sajji Masala. Mix everything and drizzle it on salmon. Place the salmon in the oven for 12-15 minutes until salmon is opaque. Serve with Quinoa, rice or asparagus on the side. 


2 tablespoons olive oil
1 small red onion, sliced
2 Shashito peppers, thinly sliced
1 tablespoon White Jasmine Tandoori Masala
1/2 teaspoon kosher salt1 cup quinoa
2 cups warm water

Warm up olive oil in a saucepan. Add red onion. Saute for 2-3 minutes. Add shashito peppers. Add Tandoori Masala and salt. Add quinoa. Mix everything. Add water. Let it come to a boil, reduce the heat to low and cover the saucepan. Switch off the heat when all the liquid is absorbed by the quinoa. Serve with salmon. 


Mighty Chicken Soup

This is a delicious soup packed with goodness like carrots, celery and chicken thighs. Everything cooked in chicken broth with salt, olive oil and Tandoori Masala. Here is the recipe; Enjoy!

Mighty Chicken Soup

2 tablespoons olive oil
6 chicken thighs - skinless
2 teaspoons White Jasmine Tandoori Masala
1 teaspoon kosher salt
3 carrots, sliced
6 celery stalks
6 cups chicken broth

In a large pot warm the olive oil. Add chicken thighs and saute them by turning over a couple of times. Add salt and Tandoori Masala. Take the thighs out and place in a plate. In the same pot, add carrots and celery, saute everything for 3-4 minutes. Place the chicken thighs back into the pot. Add chicken broth. Cover and leave everything to cook for 25-30 minutes on low-medium heat. 

Take the chicken thighs out and separate and shred the meat from the bone. Place the shredded meat back into the soup. Serve with warm bread. 

Tomato Galette

It is fun to celebrate the tomato season and make this beautiful Tomato Galette although, it is fun to make at anytime during the year. You will find this recipe to be easy, delicious and beautiful! So get some ripe tomatoes and get going :)

Tomato Galette

1 pie crust
1 cup crumbled Feta Cheese
2 jalapeños, thinly sliced
2 medium tomatoes, sliced
1/8 teaspoon violet/black/kosher salt
1/8 teaspoon black pepper, ground

Heat the oven to 400 degrees. Roll out the pie crust onto a baking sheet. Spread the feta cheese as the first layer, leaving about 2 inches of the crust edge, which will be used to fold around the tomatoes. Sprinkle the chopped jalapeños on top of the feta cheese. Arrange the tomato slices on top of the feta and jalapeños. Sprinkle the salt and black pepper. Gently fold the pie edges and place the galette in the oven for 40-45 minutes until the pie is golden brown. Serve warm or cold. 

Cheese and Tomato Pasties

This has been an amazing tomato season and I have been trying to make the most of our tomato harvest. Here is another fun and easy recipe to try. 

Cheese and Tomato Pasties

2 cups cherry tomatoes, sliced
1 cup White Jasmine Gouda cheese, shredded
1 puff pastry sheet

Heat the oven to 400 degrees. Cut the pastry sheet in four squares. Place the tomato slices and cheese on one side and carefully fold the other side on top of the filling. Pinch the ends. Place in a baking dish and place in the oven. Pasties should be ready when golden brown. Serve warm. 


Zucchini Parmesan Bake

This is Zucchini Season!! I try to make different dishes using fresh zucchini. This bake is another of my creations, easy and delicious! Give it a try, I think you will like it. 

Zucchini Parmesan Bake

2 large zucchinis, sliced
3 dried red chilies, crushed
2 tablespoons olive oil
1/2 teaspoon kosher salt
1 cup parmesan cheese, shredded

Heat the oven to 400 degrees. Place the sliced zucchini in a baking dish. Sprinkle kosher salt and crushed red chilis on top of the sliced zucchini. Drizzle the olive oil. Place the zucchini in the oven for 10-12 minutes. Take out the partially baked zucchini, sprinkle parmesan cheese and place it back in the oven for another 5-7 minutes or until the cheese melts. Enjoy!

Mediterranean Couscous Salad

Couscous is a very healthy mediterranean grain which you will see often on mediterranean menus. I love it because it is healthy, easy to cook and takes very well to different flavors. The best way to use couscous is to add spices and fresh vegetables to infuse layers of flavors. You will find this salad to be a delicious and refreshing choice. Sometimes I like to add some grilled chicken and use the leftovers stuffed in pitas for lunch. 

Mediterranean Couscous Salad

2 tablespoons olive oil
1 teaspoon whole cumin
1 cup green onions
2 jalapeños, chopped
2 cups plain couscous
1/2 teaspoon kosher salt
1 teaspoon White Jasmine Tandoori Masala
2 cups warm water

2 cups tomatoes, chopped
2 cups english cucumber, chopped
1 cup garbanzo beans, cooked
1/2 fresh cilantro, chopped
1 lime
1 tablespoon olive oil

Heat olive oil in a pan on medium heat. Add whole cumin. Add green onions. Add jalapeños. Add couscous. Add salt and Tandoori Masala. Add warm water. Switch off the heat once the couscous starts to come to a boil. Cover the pan and leave it aside and let it cool down. 

Once the couscous has cooled off, transfer it to a salad bowl. Add chopped tomatoes, cucumber, garbanzo beans and fresh cilantro. Mix well. Add olive oil and lime juice. Mix well and serve. 



Baked Chicken with Seasonal Cherry Tomatoes

I have been trying to come up with different recipes for this wonderful tomato season and here is one which once again turned out to be a mouth-watering and extremely simple recipe. This can be made on a weeknight as it does not take much prep time at all. Give it a try!

Baked Chicken with Cherry Tomatoes

2 large boneless/skinless chicken breasts, cut diagonally into 4 flat thin chicken breasts
2 cups cherry tomatoes, cut in halves
1/2 cup fresh basil, chopped
3 Shishito Chilies, chopped
2 teaspoons White Jasmine Sajji Masala
1 teaspoon kosher salt
2 tablespoon olive oil

Place chicken in a baking dish. In a large bowl add Sajji Masala, olive oil and basil. Season the chicken with kosher salt. Cover the chicken with the marinade mixture. Cover and place in the refrigerator for at least 30 minutes, longer the better. Heat the oven to 400 degrees. Add the cherry tomatoes on top of the chicken and place it in the oven for 25-30 minutes or until the chicken is fully cooked. Serve warm with Quinoa or Couscous. 


Sajji Chicken Kebab

This is a really simple chicken kebab recipe, perfect for these summer months when the smell of charcoal makes our mouth water :) I am confident that you will love this!

Sajji Chicken Kebab

5 bamboo skewers - soaked in water for an hour or so
2 medium boneless skinless chicken breasts, 1 inch squares
1 cup zucchini, 1 inch squares
1 cup orange pepper, 1 inch squares
1 cup mushrooms, thickly sliced
10 small cherry tomatoes
1/2 teaspoon kosher salt
1 teaspoon White Jasmine Sajji Masala
1 tablespoon garlic, chopped
2 tablespoon olive oil

Mix all ingredients in a bowl except the skewers. Marinade for an hour or longer if you have time. Thread the chicken and vegetables on the skewers. Place them on the grill. Remove from the grill once the chicken is fully cooked. Serve on a Greek pita, topped with lettuce, tomatoes, cucumber and Harissa. Enjoy!

Delicious Pesto with Mahi Mahi with Roasted Vegetables

It was fun to create this recipe the other day. I had fresh green beans, tomatoes, fresh red onions, zucchini and a bunch of cilantro and basil, all from the local farm. So I thought let's make a pesto first and then add it to the fish and vegetables, how can I go wrong with these ingredients and of course the result was amazing!

Cilantro/Basil Pesto

1 cup fresh basil
1 cup fresh cilantro
4 jalapenos
1/4 teaspoon kosher salt
1 tablespoon olive oil
1/2 cup water

Place everything in a blender and give it a whirl. Empty the pesto in a bowl. Place 3 tablespoons of pesto in a separate bowl

Roasted Vegetables

1 zucchini - sliced
2 medium tomatoes - sliced
1 fresh red onion- sliced
1 cup green beans - cut in half

Heat the oven to 400 degrees. Place the vegetables in the bowl with pesto. Mix everything around and then place all the vegetables in a baking dish. Drizzle the rest of the pesto on top of the vegetables. Mix well. Bake for 30-35 minutes until the vegetables are cooked and slightly charred. 

Pesto Mahi Mahi

4 pieces - Mahi Mahi (4 inches each)
3 tablespoons- Pesto

Place the fish in a baking dish. Season with kosher salt. Drizzle the pesto on top of the fish and place in the oven. Bake for 15-20 minutes, until the fish is flaky. Serve with roasted vegetables.