Sheet-Pan Chicken Sausage, Peppers And Onions | Sheet-Pan Chicken Sausage, Peppers And Onions | By The Mediterranean Dish | What's up, guys? I'm Susie with Mediterranean Dish. com. Today, we are going to make a very simple dinner of chicken sausage and bell peppers. Super simple and you guys will love the flavors. So, obviously, we have a fully-cooked chicken sausage right here. That's key, you guys. So, you are going to start with fully-cooked sausage. That way, it doesn't take very long. The first thing that I'm going to do is go ahead and score my sausage. So, I'm going to make a few slits but don't cut all the way through. This will help open the up a little bit under the broiler and they will look gorgeous. So next, let's work on our bell peppers. This is the easiest way to core a bell pepper is just to simply cut around the core. See? Thank you for coming. And then from here we're going to just cut them into strips. I try to keep them an even size. That way they cook at the same time. Here we go. So red bell peppers go in. We'll do the green one. Same story. Just cut around the core. And then again we're going to do a few strips. Green bell peppers go in. Oops. Next, we're going to do an onion, cut it into peel it. What I'm I'm going for here are like half moon so I'm just going to cut through and then you get just beautiful little half moons of red onions and it kind of mimics kind of how thin the peppers are and again, that's to help get everything cooking evenly. We'll go for the second half and again, we'll just kind of go ahead and make some half moons. Right. Next, I'm adding about a pound of grape or cherry tomatoes and then, the last bit is three cloves of garlic. One, two, and three and then peel of course. Okay, so collect your beautiful garlic and go ahead and give that a nice chop or mince. So, as small as you can. Collect the garlic and add it to this beautiful party and you're going to want to rinse your hands because garlic has some sugar in it and it kind of makes your hands sticky. So, we're going to do a little fresh thyme. I'm not even going to go through and take off the stems because you don't need to. I've got some dry oregano, lots of good Italian flavors and then, I've got a little bit of sweet Spanish paprika, maybe about a half a teaspoon or so, a sprinkle of kosher salt, and a sprinkle of black pepper. What do you think is missing? Extra virgin olive oil. Okay, so I'm using my favorite private reserved Greek extra virgin olive oil. If you're interested, it's available on the Mediterranean Dish. com. Hit the shop tab when you get there. Clean hands I promise. Get in the bowl and just mix this party up. So toss, toss, toss. Make sure all the veggies are well coated with the beautiful spices and the extra virgin olive oil. Okay, grab your sheet pan. Dump all the beautiful veggies in here. Give it a shake. Shake shake shake. And then arrange them a little bit. And then now grab your sausage. Remember this was fully cooked already. So it does not need to be in the oven very long. I have my oven on broil right now so all we need to do is we stick it in the oven for less than 10 minutes I promise. Alright and dinner is served super quick and super gorgeous. I can't wait to dig in. You guys can serve this just as is for a low-carb meal or you can try a little pasta or you can even make an Italian hoagie. So many ways to enjoy this. Head over to the Mediterranean Dish. com for the full recipe. Subscribe to this channel for more easy wholesome recipes with big Mediterranean flavors. I'll see you later. Ciao.
Moroccan Chicken Recipe | Moroccan Chicken Recipe | By The Mediterranean Dish | Think of my Moroccan chicken recipe as like a cheetah's version of Moroccan tajin except far easier. Same big bold flavors though. Moroccan cuisine is very known for combining sweet flavors that are nice and subtle with warm earthy spices. So we're adding raisins and dried apricot. We've got subtle sweetness, warm earthy spices. It's so good. I'm not kidding. It's really actually good.
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Roasted Artichoke Hearts | Roasted Artichoke Hearts | By The Mediterranean Dish | Crispy Roasted Artichoke Hearts, this stupid, easy appetizer will knock your socks off. You are going to want to make this ASAP. Yes, yes, yes. Make sure you have drained your artichoke hearts very well. Then, make sure you dry em with a paper towel. Wanna do everything you can to dry em. You might even give them a little bit of a squeeze and we're going to go ahead and spread our artichoke hearts on this pan here and you want to make sure that all of the artichokes are touching the pan, all of them. So, one single layer, one more time for good measure. Go ahead and pat them dry. I'm going to keep the C very simple because I'm going to finish this whole party up with my favorite creamy feta dressing so just kosher salt and black pepper very simple seasoning and then a drizzle of some good extra virgin olive oil I'm using our Greek extra virgin olive oil from the Mediterranean Dish. com and find it on our site just hit the shop tab when you get there you're going to toss this party together and then like I said you're going to want to spread them so that they're all touching the real well. One layer, one single layer. This recipe is so stinking simple but it will knock your socks off, I promise. 425 degrees about 20 minutes. This feta dressing is so simple. It begins with a little bit of Greek yogurt and then some good creamy dreamy feta. We've talked about how I love to buy my feta and blocks in their brine and then you can go ahead and just crumble it yourself. A much tasty and then we're going in with some lemon juice, just juice of one lemon. Cup your hands to catch the seeds and then some garlic, fresh garlic, tiny tiny splash of water and then a good drizzle of some good extra virgin olive oil. Gonna close up this party here Let's check it out. This is more the consistency of a dip and I want it to be more of a dressing or something to drizzle on top. So I'm going to go ahead and add a little bit more water, maybe a little more extra virgin olive oil. Add as needed and then go right back to it. Let's see where we're at here. Yeah, baby. Smooth goodness. Oh, good things are happening. We're going to turn them over and stick em right back in. I want to get some good crisp on those edges and some good color. 10 more minutes. Alright. Hi, love the chard parts. Crispy deliciousness by themselves. These are absolutely delicious and crispy but try them with my little bit of feta dressing out of this world. Can't go wrong with the sprinkle of a lepo-style pepper. Totally optional but also good. I'm telling you, this is going to be the appetizer of choice every time I have people over. Grab the rest for crispy roasted artichoke hearts over on the Mediterranean Dish. com. I will see you later. Ciao.
Shirazi Salad (Persian Cucumber Tomato Salad) | Shirazi Salad (Persian Cucumber Tomato Salad) | By The Mediterranean Dish | Salad which is the famous Persian cucumber tomato salad is so easy to make at home. Probably the easiest salad you will ever make but you'll be making it on repeat because it delivers on the wow factor every single time and it goes with almost anything. Let's make it. You can't go wrong with a beautiful chopped salad and this one is one of my favorites because you get to chop up everything super small which just gives you so much flavor, the texture, is beautiful. Let me show you because it makes a difference. The usual suspects, tomato, cucumber, and red onions. Sometimes I add more to it so we'll see how we're feeling today. I'm using an English cucumber and I'm just going to go ahead and scrape some of the seeds out but when you're using English cucumbers, you really don't need to do this because it's not as watery and you don't really need to peel the cuke if you're going to use you know the regular waxy cucumbers. You do have to peel em and you do have to scrape the seeds because you don't want to water a mess on your hands. Ideally for this salad if you can get your hands on it. Persian cucumber would be the best option but I happen to have English cucumber today. So, that's what we'll use and what I want to do is cut some strips as thin as possible here and that will give me small pieces once I get begin chopping it. Everyone has been making chopped salad these days but this is the OG chopped salad. Shirazi salad and then you're just going to kind of group these together, point your knife, and chop like a pro. It almost becomes a sport how tiny the pieces are. I am not as picky but you can even get smaller than this. If you want beautiful refreshing salad and it goes with almost anything and you can see why you should remove the seeds because you're chopping it real small. You don't want a watery soggy mess on your hands. So, not a bad idea. I think I'm satisfied with the size so let's go for it going in my bowl with the cukes now for the tomatoes I'm using roma tomatoes today you want to use you know ripe but still somewhat firm tomatoes they they should have a little bit of a give but you don't want them to be like too too soft then you can't really cut them in this manner so we're going to go and cut into quarters and then again not a bad idea to remove the seed. When I know that we're eating this right away, I don't bother. Again, I'm just all about quick and easy but it does make a difference to remove the seeds. So, we're going to go ahead and do that and kind of save them for another use, you know. You can blend them up with your smoothie or juice or use them in your tomato sauce. There's so many ways to use these beautiful or just you know, snack on em. Delish. And now we're just going to again cut our tomatoes into strips because that's how you arrive at that tiny chop. Let me show you one more. Think of this salad as a cousin to my Mediterranean tomato cucumber salad. I love that cultures have been making these cucumber tomato salads for generations and so we've borrowed from one another and it's just a lovely lovely thing. There's just so much in common with Persian food and Mediterranean food and I love celebrating that. So now we have some onions that have been super chopped super finely. As much or as little as you want. I think this is enough. Sometimes I add bell peppers when I have them. Sometimes I don't. I have one today so I'm going to go in with a little bit of it but it is not traditionally part of Shirazi salad. So just FYI. Don't get mad. It's just a riff. And I like the extra crunch. Thank you for and again, the idea is chopping them super small, as small as you can get. The fun thing about a simple recipe like this is you can add or subtract and it's just my own rift, my preference. This is probably enough. I don't want it to overwhelm the main ingredients of the salad going in to join the party. For a true Persian Shirazi salad as my Persian friends have taught me, mint is an absolute must. A lot of people will use dried mint, I happen to have some fresh mint so that's what we'll use today but a teaspoon of dried mint will be fine as well. So we're just going to go ahead and grab about a half a cup of fresh mint leaves and again chop them real nice. Bunch up your herbs like so. Point your knife. Chop like a pro. Going in totally optional a little bit of parsley now for this salad I don't use as much parsley it's not the main ingredient mint should really be the herb that shines here so I am careful not to overwhelm the mint and again the parsley here is a riff is an option not a big deal so you don't have it you don't need to use it about a couple tablespoons or so okay going right in to season We're not even making a dressing here. We're going for little bit of extra virgin olive oil and lime juice right in this bowl with all these beautiful veggies but we're we're going to first season with a nice big pinch of kosher salt. If you ever wonder why chefs are pinching from up high, it's because we want to get everything well seasoned evenly as opposed to going this way which is not the way you want to season your food. So, pepper and then sumac. Sumac is used in Persian cooking as it is in Mediterranean Middle Eastern cooking quite a bit and it is just a gorgeous if I can show you here for just a second. It comes from Middle Eastern sumac berries and it is so delicious because it's tangy and also somewhat fruity in taste. So, add as much as you like of sumac and I would say it's essential to this recipe. Other people will you it's optional do yourself a favor and try it it makes a difference lime juice which is a little bit fruitier than lemon juice is what we use here so if your lime is dry take a spoon go in here and just squeeze this one is actually juicy so that's good juice of two limes so it's nice and zesty and refreshing all the things from here all that is left for you to do is a nice generous drizzle of some good extra virgin olive oil. Shameless plug. The best olive oils are on the Mediterranean Dish. com and this is one of our Greek olive oils. Beautiful liquid gold. Don't skimp on the good stuff and we're going to go ahead and give this a gentle toss and we're in business. Bold, bright, fresh, absolutely delicious. Goes with almost everything from chicken kebabs and fish to lamb. How easy that you guys. Let's let's give it a taste. Let's see where we're at, huh? The crunch. This is the salad of the season. You have got to give it a try ASAP. The recipe as always is on the Mediterranean Dish. com. I will see you later. Ciao.
Lemon Parmesan Lettuce Salad | Lemon Parmesan Lettuce Salad (Ready in 5-Minutes!) | By The Mediterranean Dish | Today's recipe is so darn easy. It's not even a recipe. A no recipe recipe that's going to be your go-to lettuce salad of all time. Ready for it? Grab yourself three heads of lettuce. I'm using hearts of romaine and red leaf. Forget the knife. There's a new way to tear apart your lettuce and it is so satisfying. Here we go. Yeah. This is how the Nonas and the Tatas and the Grandmas of the Middle East are doing this and it's so satisfying. This lettuce is nice and crispy already because it was in the fridge but let's say it was wilting a little bit. This is how I would actually rinse it and prepare it so that it's nice and crispy. Rinse with cool water. The Some ice. The ice will help crisp up your lettuce. Toss it with the ice a little bit and just kind of leave it for 5 minutes or so. Now you gotta dry your lettuce super good. And then I'm just going to take the lettuce from my ice bucket. Nice and crispier. And we're going to wrap a try. This is perfect. Dump your beautifully torn, crispy lettuce. Very few ingredients involved. So, we're going to start with the shallots. We're going for two shallots. We need some good flavor on this lettuce party. We need our lemons zested and juiced. So, we're going to zest before we juice. Did your mama tell you that? Kosher salt, black pepper, and if you're into it, a little bit of a lepo-style pepper which adds a little bit of heat and a little bit of tang and sweetness. Squeeze your lemon all over. Loads of lemon juice. Going in with a good drizzle of extra virgin olive oil. I'm going to use our Spanish ojiplanca extra virgin olive oil which has a rich fruity taste and just a slight peppery finish. Toss your lettuce real well with all the seasoning and beautiful lemony juice. Final finishing here, a good bit of Parmesan. Remember, it's a lemon, Parmesan, lettuce salad. I mean, easy peasy deliciousness. This is good stuff and this is the kind of salad I would serve immediately. Gonna be serving this all season long with all sorts of kebabs, chicken, salmon, you name it. This will go with almost anything. Grab the recipe for Lemon Parmesan Lettuce Salad over on the Mediterranean Dish. com. I will see you later. Ciao.