Guinness Beef Stew

Not sure why it's taken me so long to put this one up. I've been making it for years and it's a staple in the Saul household. Beef stews are made a million different ways - I much prefer Guinness over red wine (sorry Julia) and have to have the potatoes IN the stew...contrary to how my husband's family eats it back in Ireland: steamed potatoes peeled and buttered on the side.

2 lbs beef chuck/stew meat, cut into big bite sized pieces (they'll shrink)
1/2 cup flour, divided
1/4 cup olive oil, divided
2 tbsp butter, divided
3 carrots chopped
3 celery ribs chopped
1 large onion
4 cloves of garlic
5 sprigs of time (either tied with twine and fished out later or trimmed)
2 tbsp tomato paste
1.5 cans of Guinness (drink the other half - bonus!)
~3/4 of a 14oz can of crushed tomato or tomato sauce
~4 medium sized yukon gold potatoes, chopped to bite size
Salt and pepper

1. Divide the beef into two batches (make sure that the beef is dry and not juicy, dry it with a few paper towels if needed). Generously salt and pepper the beef and dredge half in flour.

2. Heat a large dutch oven to medium high heat and add enough olive oil and 1 tbsp butter to coat the pan. Add half of the beef and cook until browned on all sides. Remove from the pot, add a little more oil and cook the other half of the beef. Set aside.

3. Add a little more oil to the pan if needed. Add the onion, carrot, celery, and thyme and cook until softened, about 10 mins. Add the garlic and a bit of salt and pepper.

4. Push the veggies aside and add the tomato paste. Cook for a couple of minutes and mix into the veggies.

5. Add the Guinness and scrape up all brown bits on the bottom of the pot. Add the tomato and potatoes and bring to a simmer. Turn heat to low and simmer covered for at least two hours or until the beef is very tender. Stir occasionally to check the temp and avoid stew caking on the bottom of the pot. The stew will start out runny and thicken as you cook.

Chinese Take-out: Basil Chicken

I love Chinese food. We get take-out once and a while but it's so expensive...I'm ALWAYS shocked at the price of it when I order. So I try to make stuff at home as much as I can..and then I also know what's in it. I adapted this from America's Test Kitchen (I know, I know - haven't they already perfected it?).

1/3 cup soy sauce
1/3 cup rice wine
1 tbsp brown sugar
1.5 lbs boneless, skinless chicken thighs in bite sized pieces
6 scallions, white and green parts separated and sliced thin on bias
3 tbsp vegetable oil
1 2-in. piece of ginger, sliced thinly
6-8 garlic cloves, sliced thinly
2 celery stalks, sliced
1 tbsp water
1 tsp cornstarch
1 cup Thai basil leaves, sliced lengthwise
1 tbsp toasted sesame oil

1. Put the chicken in a medium sized bowl with the soy sauce and rice wine and marinate for an hour or while you do step 2.

2. Add oil to skillet with ginger and garlic and heat over medium low heat for about 10 minutes or until they're softened - don't burn them!

3. Pour the chicken and marinade into the pan. Turn heat up to medium high and bring to a simmer. Then turn down to medium low and simmer for about 10 minutes, turning the chicken occasionally.

4. Combine the cornstarch and water and turn the heat back up on the skillet to medium high. Let sauce thicken.

5. Add the basil and celery and cook for another couple of minutes until the celery is just tender. Drizzle the toasted sesame oil and serve over rice. I like this with a side of steamed broccoli with a little soy and sesame and red pepper flakes ;)

Greek Turkey Bunless Burgers and Rice Pilaf

I love gyros. We ate tons of them in Greece and there's a great gyro place down the street from us in Davis Square. I tried this version of a turkey pita-less gyro/bun-less burger semi-salad the other night and we'll definitely have it again and again. The feta in the burger keeps the turkey from getting too dry (a trick I learned from a delicious Flour turkey burger recipe). The tzatziki is key to making this what it is - either buy some or make it (recipe linked to another Greek recipe below).


Turkey Burgers

1 lb ground turkey
1 tsp oregano
1 tsp garlic powder
1 tsp onion pwder
1 cup cooked spinach, juices squeezed out and chopped
1/3 cup feta

Rice Pilaf

1/2 onion, finely chopped
2 cups chicken broth
1 cup rice

Extras
Tzatziki
Chopped tomatoes and cucumbers



1. Saute the onion over medium high heat. Add the rice and cook until translucent. Add the broth and cook the rice until tender.

2. While the rice is cooking, combine the turkey burger ingredients in a large bowl and make patties. Cook over medium high heat in a bit of olive oil until cooked through.

3. Serve burger over rice with tzatziki and veggies on the side.

Antipasto Tortellini Salad

It's been HOT this summer. Really, really hot. Paddy still asks for scorching pasta and sauce about weekly, but I just can't do it. I'm iced coffee and pasta salad May-Oct with few exceptions. This is super easy and a good change up from the usual.

Half a package of frozen cheese tortellini cooked extra soft and tossed with olive oil
1 cup sliced salami - either chopped up extra deli meat or packaged, sliced salami
2 cups cherry tomatoes
1-2 cups fresh mozzarella, chopped
1/2 cup fresh basil
1/3 cup chopped jarred peroncino
1/2 cup olive oil
2 tbsp red wine vinegar, or balsamic
1 tsp honey
1/4 tsp onion powder
1/4 tsp garlic powder
Salt and pepper

Tumeric Tilapia and Coconut Rice

I've always been one for fast dinners but since #2 arrived last month, I'm looking for 20 mins or less to get a balanced dinner on the table...and something that 3.5 year old #1 will eat. Miraculously, he's going through a fish phase so this works. It takes him an hour to eat it but he loves it. This is from Cooking Light.

1 tbsp tumeric
Salt & pepper
2 tilapia filets
2 tbsp canola oil
2 cups cooked white rice
1 cup coconut milk
1 tsp sugar
1/2 cup cilantro
1.5 tbsp lime juice
Matchstick carrots, broccoli slaw or another veggie side

1. Season the fish with the tumeric, salt and pepper.

2. Heat oil in a large skillet and cook the fish until browned and cooked through. Remove and set aside - keep warm.

3. Wipe out the pan. Add the rice and heat through. Add the coconut milk and sugar and stir until thickened. Add the lime juice and cilantro.

4. Either remove the rice from the pan or move to one side of the skillet. Add the slaw and cook until softened. Serve on the side.

Caramelized Banana Upside Down Cake

Maybe it's because I'm seven months pregnant but this cake blew my mind this week. I had a load of overripe bananas and couldn't handle another banana bread. I saw this on Food52 recently and gave it a try. WOW. Not only is it the best cake I've had in a long time, but it took like 15 to make. It's like one big banana sticky bun. Amazing.

Caramel & Bananas
1/4 cup unsalted butter
1/3 cup brown sugar
1/4 tsp salt
3-4 bananas, sliced lengthwise either in half or in thirds

Cake
1 1/2 cups flour
1 1/2 tsp baking pwder
3/4 tsp salt
1/2 cup vegetable oil
1 cup sugar
2 tsp vanilla
1 large egg
1 egg yolk
1 cup buttermilk, room temperature

1. Preheat oven to 350.

2. In a 10 inch cast iron pan, melt the butter of medium high heat. Add the brown sugar and stir occasionally until it dissolves and is bubbly. Remove from heat and add the banana slices, flat side down, in one layer over the caramel so that all of the caramel is covered.

3. Mix the flour, baking soda, and salt together in a small bowl. In a large bowl, whisk the oil, sugar, and vanilla. Add the eggs and whisk. Slowly add the buttermilk until combined. Fold in the dry ingredients with a spatula until just combined - don't over mix.

4. Pour the cake batter over the bananas and put in the oven for 35-40 mins.

5. When done, remove from oven and run a knife around the edge of the cake. Let it sit for 5 mins and then carefully invert the cake onto a platter.

Sloppy Joes

I hadn't had a sloppy joe since...3rd grade? Just hearing the words make me think of the smell of the school cafeteria on sloppy joe day. And it was gross. But these are amazing and one of Jack's favorites. I make the sauce on the weekend and then throw it together during the week in a flash... These would also be good with ground chicken or turkey.

1 lb ground beef
1/2 medium onion, chopped
2 cloves garlic, grated
1 tbsp chili powder
1 tbsp paprika
1 tsp onion powder
1 cup chicken broth
1 cup tomato puree
1/4 cup ketchup
1 tbsp + 1 tsp Worcestershire sauce
1 tsp Dijon mustard
1 tsp molasses
Hamburger buns

1. Cook the beef in a large skillet until lightly browned. Remove from pan.

2. In the fat/juice still in the pan from the meat, cook the onions and garlic until soft. Add the spices and cook until fragrant. Add the rest of the ingredients until well incorporated.

3. If eating right away, add the beef back into the sauce and bring to a simmer. If making ahead, put the beef and sauce into separate containers and when you're ready to eat it, throw it all in a pan and bring to a simmer. Serve on hamburger buns.

Super Easy Slow Cooker Ribs

I often don't want to bother with ribs because of the long slow cooking. And I never would have thought of this until I saw it on a Tasty video - pop them in the slow cooker for the day and then give them a quick broil before eating to crisp them up. Getting ready for the Superbowl here - go Pats!!

Dry rub:
1 tbsp cumin
1 tbsp paprika
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp chili powder
1 tbsp brown sugar
2 tbsp salt
1 tsp cayenne
1 tsp pepper

Baby back ribs
Bottle of favorite BBQ sauce

1. Rub your ribs and and keep them in the fridge overnight (or you can rub them right before you add to slow cooker).

2. When ready to cook, smear them in BBQ sauce.

3. Place the rack(s) in slow cooker on their side(s) along the perimeter of the slow cooker bowl so that they're standing up. Cook on low 8 hours.

4. Place ribs on a rack on a baking sheet, smear with more BBQ sauce and broil for 5 mins or until crispy on the outside.

Potstickers

We had a deep fryer when I was little and as far as I can remember, my parents only used it for making fried wontons. And when it was pulled out, it was a major production. But I was raised on dumplings and I absolutely love them. I don't have a fryer and I can't be bothered with all of that hot oil on the stove so potstickers are the best alternative. I make these with ground chicken instead of pork but you could use either.

12 oz ground chicken
1/3 finely chopped green onions - white and light green parts only
1 tbsp fresh ginger, minced
1 tbsp dry sherry or rice wine
1 tbsp soy sauce
1 tbsp sesame oil
1/2 tsp pepper
Package of wonton/gyoza wrappers

Sauce:
3 tbsp rice vinegar or balsamic
3 tbsp soy sauce
1 tsp sambal or sriracha
1 tsp minced ginger

1. Combine all of the filling ingredients in a large bowl and mix well.

2. Line a baking sheet with parchment or wax paper and dust with flour or corn starch.

3. On a large work surface or dry cutting board, line up 5 or 6 wrappers and wet half of the edge with water. Drop a tsp of meat into each and fold in half. I pleat the edges to seal them better. Set aside on the baking sheet until they're all stuffed.

4. At this point you could steam them in a steamer. Or for potstickers: heat a large skillet (that has a tight fitting lid) and a couple tbsp of canola oil. Add the dumplings and fry until golden or light brown. Add enough water to cover the bottom of the pan and quickly cover. Let cook until the water is gone. Uncover and cook another couple of mins to crisp the bottoms.

Chicken and Lemongrass Noodle Stir Fry

This is modified from Fine Cooking. You can sub the chicken for pork or chicken breasts, or anything really...

1/4 cup soy sauce
3 stalks lemongrass - soft bits from the inside minced (shuck the tough, outer layers)
3 tbsp ginger, minced
3 cloves garlic, minced
1 tbsp lime juice
1 lb ground chicken, turkey, or pork or any kind of meat
1 package of vermicelli rice noodles
2 tbsp canola oil
1 cup chicken stock
2 tsp sugar
Handful of chopped kale or spinach
3 tbsp chopped mint
3 tbsp chopped cilantro
Sambal oelek or Sriracha to taste

1 In a small bowl, combine soy, lemongrass, ginger, garlic, and lime.

2. In a medium bowl. combine ground meat with half of the soy mixture and let sit for at least 10 min.

3. Prepare noodles according to package. Drain and pat dry. Transfer to a large bowl with 1 tbsp oil.

4. In a large skillet or wok, heat remaining oil over high heat. Add remaining soy mixture and fry until fragrant. Add meat and fry, breaking into small pieces until browned. Add stock and sugar. Stir in kale/greens and cook until wilted.

5. Transfer to noodle bowl, add herbs and mix well.

Pizza Dough

Friday night is pizza night here. Most of the time we make it ourselves and Jack helps. I often buy a frozen ball of dough from the grocery store but lately I've been making it. This Giada dough recipe is dough perfection. It rolls out super thin which makes for a super crispy crunchy crust, which is how we like it in the Saul house. Note: this makes 2 large pizzas.

1 1/2 cups warm water
1 packet active dry yeast
4 cups all-purpose flour
1/2 tsp salt

1. Measure the water and add the yeast. Let sit until it dissolves and bubbles - about five minutes.

2. STAND MIXER: In bowl of stand mixer, add flour and salt. Add yeast mixture and work with dough hook for a couple of minutes, until dough comes together and becomes smooth and elastic. BY HAND: in a large bowl, stir until dough comes together, knead on floured work surface until smooth and elastic, about 10 minutes.

3. Drizzle the inside of the bowl and the dough with olive oil. Cover bowl with plastic wrap and let sit in a warm place for 2 hours or until doubled in size.

4. Pull dough out and punch it down. Roll it out, place it on a piece of parchment sprinkled with cornmeal. Dress up up the pizza and place it on a large cookie sheet that's been preheating in 475 - 500 oven. Cook for 10-15 minutes until cheese starts to brown and crust is crispy.

Three Bean Curry

I don't know how many curry recipes I have on this website but I think it's a lot. I keep finding better ones. Plus, I like making a big pot of curry on a Sunday to pop on the stove later in the week when I don't feel like cooking. Pluuus, Jack loooooves curry and I can get at least three lunches out of it for him before he asks for something else. Homerun. I didn't think this was going to be anything special but we agreed that this one, adapted from Food52, was one of the best yet. You could sub the beans for chicken but I actually like it with the beans. You can also use whatever beans you want. The original recipe called for five types, I don't go that crazy. Note - it also calls for one triangle of Laughing Cow cheese - totally random but I welcome the chance to buy a box of these since I lived off of them in Senegal and it brings back memories. You could use cream cheese instead.

Onion/garlic/ginger paste: chop 1/2 an onion and equal parts garlic and ginger so that together they equal the amount of onion you have. Pulse in a processor until you have a paste.

Can of kidney beans (or you could use the same beans for all or different kinds than I have here)
Can of garbanzos
Can of black eyed peas - drain and rinse all beans
2 tbsp olive oil
1 tbsp butter
1 chili pepper, minced (jalapeno or serrano if you like it spicy, otherwise omit)
1 tsp cumin
1 cup tomatoes, chopped (or diced canned)
1 triangle of Laughing Cow or 1 tbsp cream cheese
1 tsp chili powder
1 tsp coriander
1 tsp cumin
1/4 tsp tumeric
1/4 tsp garam masala
1 tbsp fenugreek
1/4 tsp cinnamon
1/2 tsp sugar
1/3 cup coconut milk (optional)
Couple handfuls of baby spinach (optional, I like to add some greens/veggies to this to balance it out)

1. Heat the butter and oil over medium high in a large saucepan. Add the onion/garlic/ginger paste (and chili pepper if you're using one) and saute for about five minutes or until softened or golden brown.

2. Add tomatoes and cook for 5 minutes. Add the cheese and cook until melted.

3. Add spices through cinnamon and 1/4 cup of water. Let cook a few minutes. Add sugar and beans and mix well. Season with salt and pepper. Cook for 20 minutes or so. Add the spinach if using and cook until totally wilted. Add the coconut milk and heat through. Serve over rice.

Weekend Pancakes

I grew up on Bisquick pancakes - really thick, heavy, rock-in-your-stomach pancakes. I've since grown to prefer lighter, more spongy ones and this Martha Stewart recipe is just right. It makes more than a dozen pancakes (I make them big so you could get a lot more out of this if you wanted to, or half the recipe) and I freeze whatever we don't eat for next weekend(s). You can change this up and add cinnamon or other spices. I like to substitute half the sugar for jam, especially if I don't have fresh blueberries on hand.

2 cups flour (could sub some or all of this for whole wheat flour)

4 tbsp sugar (can sub some for jam)

4 tsp baking poder

1 tsp salt

2 cups milk

1/4 cup canola oil or melted butter

2 eggs

1 or 2 tsp vanilla

Whisk the wet ingredients together and then add the dry ingredients. Whisk until blended and most lumps are gone.

One-Pot Penne with Sausage, Pumpkin, and Fennel

I got this from Food52 and was drawn to it because I had a can of pumpkin leftover from holiday baking. It's DELICIOUS and takes very little time to make.

1 tbsp olive oil
1 small to medium fennel bulb, chopped
1 large carrot, chopped
1 medium onion, chopped
2 cloves garlic, minced
1/2 tsp red pepper flakes
2 links of Italian sausage, casings removed
1 fresh sage leaf or 1/2 tsp dried sage
1/2 cup dry white wine (or 1/4 cup lemon juice + 1/4 cup water)
2 1/2 cups chicken stock
3 cups dried penne
3/4 cup canned pumpkin
1/2 lemon juiced
1/2 cup Parmesan
1/4 chopped parsley if you have it

1. In a large skillet, heat the olive oil on medium high and cook the carrot, fennel, onion and garlic until softened. Add the sausage and cook through, crumble it up as it cooks.

2. Add the sage and wine and deglaze the pan and reduce the wine by 1/2. Add the stock and penne and make sure the penne is in or under the stock. Bring to a low boil, cover, and cook for 7 mins.

3. Add the pumpkin and lemon juice, stir to combine. Cover and cook another 3 mins or until the pasta is cooked through. Add the Parmesan and stir well.

Slow Cooker Chicken Tikka Masala

I've tried dozens of Tikka Masala recipes and this one's my current favorite. It has just the right amount of creaminess and thickness and uses coconut milk instead of cream, which I prefer.

1 tbsp olive oil
1 cup chopped onion
1 tbsp minced fresh ginger
6 cloves garlic, minced
2 tbsp tomato paste
1 28 can of crushed or diced tomatoes
1/3 cup water
3 tbsp flour
1 tbsp garam masala
1 1/2 tsp paprika
1 tsp curry powder
1 tsp salt
1 tsp crushed red pepper
4 boneless, skinless chicken breasts
1 cup coconut milk
Basmati rice, cilantro, plain yogurt for serving

1. Heat oil in a large skillet over medium high heat and add onion, ginger, and garlic to pan. Cook until starting to brown. Stir in tomato paste and tomatoes and bring to a simmer.

2. Combine flour and water in a small bowl and whisk until smooth. Add flour mixture and spices to tomatoes. Stir well and bring to a boil.

3. Spray slow cooker pot with cooking spray and place thighs in cooker. Add tomato mixture.

4. Cook on low for 7-8 hrs. When ready to eat, turn heat to high and add coconut milk. Stir to combine. Simmer for 15 minutes.

Turkey Meatballs and Orzo

This one recently got great reviews in our house. And it's quick and easy - I make the meatballs on the weekend and and throw it all together on a weeknight in a matter of minutes. This is from Food52.

Meatballs
2lbs ground turkey
1/2 cup mayonnaise
3 cloves garlic, minced
Zest from a large lemon, save juice
1/2 cup parsley, finely chopped
1/2 cup grated Parmesan
2 tsp salt
2 tbsp olive oil

Orzo

1 lb orzo

1 finely chopped shallot

Juice from one lemon

Salt & pepper

1/3 cup olive oil

1/2 cup Parmesan

3 cups chopped greens, such as kale or spinach

1. To make the meatballs, mix the turkey through the Parmesan in a large bowl until well combined. Cook the meatballs any number of ways - bake on a lined sheet at 375 for 20 mins or so, broil for 10 mins turning so all sides browned, or in a pan on the stove top.

2. Cook the orzo in a pot of boiling water until tender. Drain and put in a bowl.

3. While orzo cooks, combine the shallots through the olive oil and heat in a saucepan or small skillet until shallots are soft. Pour over the orzo and mix together. Add the greens and the Parmesan.

*If you make the meatballs a few days before, reheat them, covered with a few tbsp of water in a large skillet on the stovetop. Once heated through, remove top and let water evaporate. Add the orzo/vinaigrette mixture, greens and cheese and heat through.

One Pan Chicken and Buttery Orzo

These days I'm all about dinner that I can make in one pan. Paddy appreciates it more because he's the one who cleans up. This is from Bon Appetit and is super easy. A great use of Grandma's old cast iron pan, which she used for her famous roasts of all kinds :)

4-6 skin on chicken thighs (you could also use a couple of bone in breasts)
3 tbsp butter, divided
1 fennel bulb, chopped
1 leek, chopped
8 oz orzo
1/2 cup dry white wine
2 1/2 cups chicken broth
1 tbsp lemon juice
1 tsp lemon zest

1. Preheat oven to 400. Pat dry chicken and season with salt and pepper.

2. Heat 2 tbsp butter in a large cast iron pan or other oven safe skillet. Nestle chicken skin side down and cook until meat is opaque around the edges and skin is a deep golden brown (6-8 mins). Turn chicken skin side up and bake uncovered until cooked through 10-15 mins. Transfer to plate and keep warm.

3. Place fennel and leek in skillet, season with salt and pepper and cook until soft and golden. Add orzo and stir until darkened and smells toasty. Pour in wine and cook until evaporated. Add 1/2 cup chicken broth at a time and let it absorb like you're making risotto. Remove from heat and stir in lemon juice, zest and remaining butter. Serve with chicken.

Mini Meatloaves Wrapped in Bacon

Yes - good as it sounds. These are super easy and sooooo good with mashed potatoes (and a salad or something so that you don't feel too bad about the rest of it). This is from Fine Cooking. You can use mini loaf pans (which I don't own) or ramekins. You could also use a muffin tin if you want to make them really really mini!

8 slices of bacon
1/2 chopped onion
1 clove of garlic, minced
1/2 cup breadcrumbs or panko
1 egg
3 tbsp ketchup
1/2 tsp Worcestershire
Salt and pepper
1 lb ground beef (pref. 85% lean) or meatloaf mix (beef, pork, veal)

1. Preheat oven to 400. Line a baking sheet with parchment. Arrange bacon on sheet and bake until crisp along edges, about 10 mins. Transfer to a paper towel lined plate to cool.

2. In a food processor, pulse onion and garlic. Add breadcrumbs, egg, ketchup, Worcestershire, salt and pepper. Pulse a few times to blend. Transfer to a bowl, add the meat and mix until combined.

3. Spray your ramekins or pans with cooking spray. Cross two slices of bacon in each, across the bottom and up the sides. Let an excess hang over. Pack in the meatloaf and fold the bacon over the top.

4. Bake about half hour or until meat is 165. let cool and remove from pans. When finished top with equal parts ketchup and bbq sauce.

Summer Squash and Basil Pasta

Between Jack's later bedtimes these days and no nap weekends...not only do I have a huge pile of recipes to post but I have no time to cook. So 30 minutes or less here, people, that's the goal. I got this one out of Bon Appetit and it's a great summer pasta dish.

1/4 cup olive oil
6 thinly sliced garlic cloves
2 lbs summer squash and zucchini - quartered lengthwise and sliced
1 tsp crushed red pepper
12 oz pasta - papardelle or another wide noodle works well
1/2 cup grated parmesan cheese
1 tbsp lemon
1/2 cup basil

1. Heat the olive oil over medium. Add the garlic and stir until lightly browned around the edges. Add the squash and season with salt and pepper. Cook and stir until squash breaks down and gets jammy, about 15 mins.

2. Meanwhile, cook the pasta until al dente. When done, transfer to pan with squash, reserving pasta water. Add about 1/2 cup of pasta water and the cheese in stages until cheese is melted and incorporated and pasta is cooked.

3. Add the lemon juice and basil and serve with more cheese.

Chicken Shawarma Salad

Chicken shawarma is one of my favorite ways to eat chicken. It reminds me of hot, sunny afternoons in Greece and treats to myself when living in Mali. This recipe from Food and Wine skips the pita and goes for salad, which I actually prefer.


Chicken
1/3 cup olive oil
6 tbsp lemon juice
5 garlic cloves, minced
1 tsp salt
1 tbsp paprika
2 tsp cumin
1 tsp coriander
1 tsp cinnamon
1/2 tsp crushed red pepper
2 lbs chicken thighs
2 red onions cut into 8 wedges

Salad 
Head of romaine lettuce
Chopped tomato and cucumber
1 cup creme fraiche or plain yogurt
2 tbsp olive oil
1 tbsp lemon zest
2 tbsp lemon juice
1/2 cup cilantro
3 scallions
2 tbsp finely chopped jalapenos - deveined and seeded

1. Whisk the oil through the spices in a bowl and pour into a large ziplock with the chicken and onion. Marinate overnight or at least one hour.

2. Preheat oven to 450 and bake chicken and onions on a foil lined baking sheet for 30-40 mins or until browned and chicken cooked through.

3. For the salad, whisk the creme fraiche/yogurt, olive oil, and lemon zest and juice and season with salt and pepper.

4. Serve the chicken sliced with lettuce, tomato and cucumber. Top with cilantro, scallions, and jalapeno and the craime fraiche/yogurt on the side.