Falafel Crusted Chicken Pitas with Hummus Slaw

Ever since I tried falafel for the first time at L'As du Fallafel in Paris (see here), I've been OBSESSED. Though I really have never tried to make it myself, I've tried it in Madison once or twice. It never matched up to the falafel I had in Paris, but it was still falafel-fantastic. If you haven't ever tried it, I'd encourage you to do so cause you're missing out.

So...this was the first recipe that intrigued me to try to make; probably because it's the easier version of the recipe since it uses chicken and doesn't involve a food processor (I'm food processor lazy). Or it could have something to do with the fact that it takes about 30 minutes to make (no hangry here).

I found this recipe on FoodNetwork.com, but made a few modifications. I will DEFINITELY be making this again. I hope you'll all give it a try and let me know what you think!

Ingredients: 

• Cooking spray
• 3 boneless, skinless chicken breasts
• 1 tbsp. olive oil
• 1/2 c. falafel mix (*Note: My grocery store didn't stock this mix, so I just used regular chicken strip bread crumbs and added 1 tbsp. ground cumin, 1/2 tsp. garlic powder, and some salt and pepper.)
• 6 tbsp. hummus
• 2 tbsp. tahini (*Note: Optional; I just added this to add a bit more flavor and creamy texture.)
• Zest and juice of 1 lemon
• 1 tsp. harissa
• 1 tbsp. minced garlic
• 4 cups shredded coleslaw mix
• 6 radishes, halved and sliced thinly
• 4 pita pocket halves

Directions:

1. Preheat oven to 425 degrees.
2. Cut chicken in 1/4 inch strips, place in bowl, and coat with olive oil. Dump falafel mix in bowl and evenly coat. Place strips on prepared baking pan. Spray with cooking spray (helps chicken to get crispy) and bake for about 10 minutes.
3. While chicken is cooking, prepare hummus: mix humus, tahini, lemon zest, lemon juice, harissa, and minced garlic.
4. Wrap pita pocket halves in tin foil and place in oven for the last 5 minutes while chicken continues to cook.
5. Mix hummus mixture with shredded coleslaw and sliced radishes. (*Note: I chose to mix PER meal, i.e. don't mix it all at once, as coleslaw tends to get SO soggy SO quick. This way, your leftovers won't taste like a mess.)
6. Take warmed pita and fill with slaw and chicken strips. Top with sriracha and be happy.

Teriyaki Chicken + Vegetables

It seems like we are always eating some type of Mexican or Italian food in our house... So, I was looking to change it up a bit with this recipe I found on Eat Good 4 Life, and what I found was very tasty! I added a few things to the recipe and changed it up a bit based on things that I did or did not have on hand...but I think it was a winner! Curtis isn't much for stir fry and I think he mostly liked it too. (He loves water chestnuts, so I made sure to add those to the mix.) 

I think that the homemade teriyaki sauce was GREAT. It was nice and SIMPLE tasting, which I loved. I sometimes think that the store-bought sauce has too many interfering flavors that make enjoying the basic ingredients hard. 

SO, I'm gonna quit the gabbing and get to it. 

Ingredients:

Chicken + Veggie Mix:

• 3 lbs. skinless, boneless chicken breast, chopped
• Olive Oil
• Worcestershire Sauce
• Salt and pepper
• Seasoning of choice (I used lemon pepper)
• 2-3 c. chopped broccoli
• 5 carrots, sliced
• 1/2 medium onion, chopped
• Red pepper flakes
• 2 cans sliced water chestnuts

Teriyaki Sauce:

• 4 tbsp. ginger, chopped
• 2/3 c. reduced-sodium soy sauce
• 2/3 c. cold water
• 4 tbsp. cornstarch
• 2/3 c. honey (I didn't have honey on hand, so I used sugar in the raw)

Directions:

1. IF you have time, try to let your chicken marinate for a while. I find that chicken that is cooked on the stove top ends up coming out dry and bland, so this should help. Place chopped chicken in gallon-size ziplock baggie. Drizzle a good amount of olive oil and Worcestershire sauce into the bag and sprinkle with salt and pepper, and some lemon pepper (or similar). Let sit in the fridge for an hour or two (or just as long as it takes you to prepare everything else.
2. In medium pot, combine all sauce ingredients and bring to a low boil. Turn down heat and stir until sauce has thickened a bit. Set aside.
3. Heat olive oil in large pot on medium-high heat. Add chicken, onions, and carrots. Heat until chicken is cooked through, stirring occasionally. 
4. Add garlic, red pepper flakes, and water chestnuts and allow to cook for about another minute. 
5. Add teriyaki sauce and mix, allowing the mixture to cook for another couple minutes so the flavors can meld. 
6. Serve over rice or spiraled zucchini and enjoy!

Freaking Good Chili

I've been a chili MACHINE lately. I think I've made at least 3 or 4 (huge) pots of chili in the past month, all of which are under close scrutiny of Curtis Ryan (who makes abundantly sure that I know he only likes MEATY chili recipes). 

I've made this White Bean Chicken Chili, and he basically described it as "woman chili," as it has "green stuff" (Swiss chard), floating around in it. I still think that chili is a home run, so try it out if it's your style! You won't be disappointed; however, since Curtis makes his "pfff" face every time I make chili that isn't manly enough, I've set out on a mission to come up with the perfect chili recipe as a compromise to satisfy both of our taste buds.

See? Look how meaty and chunky. ha I found the base of this recipe on Allrecipes.com, and then modified it a bit. It has beer in it, and you can taste it in every bite, and it's delicious. I also think this recipe has the perfect mixture of HOT and SWEET. It's chunky, full of extra-lean ground turkey (which I substitute for ground beef) and a few different kinds of beans. I love it. And what's great is that it's super easy to make. You basically just dump it all into one pot (mostly), which is especially great after work when your mind is just on auto-pilot. 

WARNING: This recipe makes A LOT of chili, so make sure that you have a very large pot to use. And freeze the leftovers! They are even better than fresh, in my opinion.

Freaking Good Chili (this is now it's technical name)

Ingredients:

• 2 lbs. extra-lean ground turkey
• 2 (15 oz.) cans chili beans in spicy sauce, UNdrained
• 1 (15 oz.) can kidney beans, drained
• 1 (15 oz.) can cannellini beans, drained
• 1 (15 oz.) can black beans, drained
• 2 (28 oz.) cans diced tomatoes, with juice
• 1 (6 oz.) can tomato paste
• 1 large yellow onion, chopped
• 1 green pepper, seeded and chopped
• 1 red pepper, seeded and chopped
• 2 jalapenos, seeded and chopped
• 4 cubes beef bullion
• 12 oz. beer (*Note: I used Riverwest Stein - a lager, so any comparable beer will do.)
• 1/4 c. chili powder
• 1 tbsp. Worcestershire sauce
• 1 tbsp. minced garlic
• 1 tbsp. dried oregano
• 2 tsp. ground cumin
• 2 tsp. hot pepper sauce (*Note: I used Louisiana Hot Sauce)
• 1 tsp. dried basil
• 1 tsp. salt
• 1 tsp. ground black pepper
• 1 tsp. cayenne pepper
• 1 tsp. paprika
• 1 tsp. white sugar

Directions:

1. In a large pot, brown ground turkey until mostly cooked through. Drain any excess grease.
2. Add chili beans, beans, diced tomatoes, and tomato paste. Add onion, green pepper, red pepper, and jalapeno peppers. Then add bullion and beer. And then chili powder, Worcestershire sauce, garlic,  oregano, cumin, hot sauce, basil, salt, pepper, and sugar. 
3. Stir well to blend. Then cover and simmer over low heat for at least 2 hours, stirring occasionally. 
4. After 2 hours, season with salt, pepper, and chili powder appropriately. Then enjoy!