Fattoush Salad

Fattoush salad is a great mix of fresh vegetables, a bright dressing, and pieces of crisp pita bread. Add feta cheese, olives, pepperoncini, and other flavorful items at will. Easy, light, yet filling - it's a great addition to grilled dinners or as a light dinner all on its own.

Fattoush salad is endlessly flexible. Use the formula below (with its many options) as a starting point. Tweak, add, and subtract ingredients depending on that magical combination of your taste and what's in your kitchen.

I like to use Lemon Garlic Vinaigrette for this salad, but feel free to apply whatever lemony dressing you like.

Prep Time: 20 minutes

Total Time: 20 minutes

Yield: 4 to 6 servings

Ingredients:

• 2 to 4 pita breads
• 1 tsp. cumin seeds (optional)
• 1 head romaine lettuce
• 1/2 red onion
• 4 tomatoes
• 1 cucumber
• 1 cup mint leaves (optional)
• 1/2 cup cilantro leaves (optional)
• 1/2 to 1 cup flat-leaf parsley leaves (optional)
• 3 to 4 Tbsp. Lemon Garlic Vinaigrette or similar salad dressing
• 1/2 cup crumbled feta cheese (optional)
• 12 to 24 Kalamata or similar black olives (optional)
• Tahini (sesame paste) for drizzling (optional)
• Garlic Yogurt Dressing for drizzling (optional)

Preparation:

1.   Toast pita breads, cool, and break into bite-size pieces. Set aside.

2.   If using cumin, heat a small frying pan over medium-high heat and toast cumin seeds until fragrant, about 1 minute. Let seeds cool and crush lightly in a mortar and pestle or with the bottom of a small frying pan. Set aside. (See How to Toast Cumin Seeds.)

3.   Tear or chop lettuce into bite-size pieces, wash and dry lettuce, put leaves in a very large bowl.

4.   Thinly slice red onion and add to lettuce.

5.   Chop tomatoes and add to lettuce.

6.   Peel cucumber, if you like. Cut in half lengthwise. Spoon out seeds, if you like, cut into thin half-moons, and add to lettuce.

7.   Cut mint into ribbons, chop cilantro and parsley, and add to lettuce.

8.   Add pita pieces to lettuce. Drizzle salad mixture with Lemon Garlic Vinaigrette and toss thoroughly.

9.   Divide salad between serving plates to arrange on a large platter. Top with crumbled feta cheese and olives, if you like. Drizzle with tahini and/or Garlic Yogurt Dressing, if you like. Sprinkle with reserved toasted, ground cumin seeds, if you like.

Makes 4 to 6 servings Fattoush Salad.

Cooking Fried Chicken Tips and Tricks

Cooking fried chicken is simple and when you haven't tried it before, there's nothing to bother with. If you wish to check out a Kentucky fried chicken copycat recipe, deep fried chicken recipe or southern fried chicken recipe, continue reading for many handy fried chicken tips and concepts.

•           If you need to make fried chicken, you will get great results utilizing a fryer, broiler, capon, youthful chicken, and roaster or game hen.

•           Soaking the chicken overnight in brine or buttermilk helps make the meat more tender and juicy.

•           Slice whole chicken breasts in two for additional even cooking. Additionally they prepare faster such as this.

•           Adding celery stays towards the baking oil improves the colour and flavor from the fried chicken.

•           Dry any wet items before they touch the oil to prevent the body fat spattering.

•           Use tongs rather than a fork to show the chicken. A fork might pierce your skin and also the chicken will forfeit juices.

•           If you want your chicken fried, try peanut oil. It provides the chicken an excellent flavor.

•           Drain fried chicken on the brown paper bag or metal rack. Draining it in writing towels will make it lose crispiness. Additionally, covering it'll make it lose all crispiness.

The above mentioned tips should make certain your fried chicken quality recipes are scrumptious. If you work with an entire chicken and you've got some remaining, place the these questions pot with celery, parsley, and water to pay for. Simmer before the liquid reduces by half, strain and refrigerate. Once the mixture is cold, skim from the body fat and employ it in sauces and sauces. You may also freeze it.

Wazzu Tailgate Chili

Ingredients

• 1 pound ground beef                                       
• 1 pound ground pork
• 2 tablespoons olive oil
• 1 large onion, chopped, divided
• 1 green bell pepper, chopped
• 1 habanero peppers, seeded and minced
• 2 jalapeno pepper, seeded and minced
• 3 cloves garlic, minced
• 3 tablespoons chopped green onion
• 3 (15 ounce) cans chili beans
• 1 (14.5 ounce) can diced tomatoes
• 1 (6 ounce) can tomato paste
• 1 (8 ounce) can tomato sauce
• 1 (12 ounce) bottle lager-style beer
• 2 tablespoons cornmeal
• 1 cup water
• 1/4 cup chili powder
• 1 tablespoon ground cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper
• 1 tablespoon salt
• 1 1/2 teaspoons ground black pepper
• 1 cup shredded Cheddar cheese

Directions

1. Cook ground beef and pork in a large skillet over medium-high heat until the meat is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
2. Meanwhile, heat the olive oil in a large pot over medium heat. Stir in 3/4 of the onion and all of the green pepper, habanero pepper, jalapeno pepper, and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir the drained meat into the onion mixture along with the green onion, chili beans, diced tomatoes, tomato paste, tomato sauce, beer, and water. Sprinkle with the cornmeal, then season with chili powder, cumin, garlic powder, cayenne pepper, salt, and black pepper.
3. Bring to a simmer over medium heat, then reduce heat to medium-low. Simmer at least 2 hours, stirring occasionally. Refrigerate overnight.
4. Reheat the chili over medium heat until it begins to simmer again. Top individual servings of chili with cheese and remaining chopped onion.