Miniature Potato Tarts

This is a fun way to use left over Phillo dough. I made some pastries over the weekend and had this left over, however of you don't have it left over you can buy a box, take half a roll of sheets and cut them into quarters.

28 Phillo rectangles
4 potatoes peeled and cubed
1 can chick peas drained and rinsed
3 medium carrots grated
1/2 medium onion minced
1 large clove of garlic minced
2 cups chopped spinach leaves
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon cumin
1/2 teaspoon turmeric
1 stick melted butter
cheese cubes of your choice

lay one rectangle on a flat surface and brush with melted butter. Lay another one across it and brush with butter. Lay another diagonal and brush it then one the opposite direction brushing with butter. This should resemble a star. Place the stars in a muffin tin. And blind bake them until they turn light brown, remove them and let them cool. Boil the potatoes in a large pot for 10 minutes. Once the potatoes are almost done add the chickpeas. Let this cook for another 3-5 minutes or until the potatoes are tender and cooked through. Drain this mixture and add any left over butter and mash with a potato masher. Salt and pepper to taste if desired. Set this aside. Add the onions, garlic and carrots to a large heavy bottom skillet drizzle with olive oil. Let this cook for 3-5 minutes or until the onions start to soften. Add the spices and let this cook for another minute then add the spinach. Let the spinach wilt. Add the vegetable mixture to the potato mixture. Mix these together well spoon the mixture into the Phillo cups. Add a cheese square in the center of each and cover with more of the potato mixture. bake in a 350 degree oven until golden brown! For more on this recipe or any others please email me at alesia.leach@gmail.com

Chicken Essaouira Style Bake and Khobz

This is a traditional chicken and egg recipe that is made in a clay cooking pot called a Tagine. This recipe was inspired by Alia at www.cookingwithalia.com

4 boneless skinless chicken thighs
2 tablespoons butter
1 teaspoon salt
1 teaspoon fresh grated ginger
1/4 teaspoon black pepper
1/4 teaspoon turmeric
1 large pinch of saffron (optional)
1 cinnamon stick
1/4 cup each cilantro and parsley minced
1 large onion puréed in the food processor
2 cloves garlic minced
1 1/2 cups water
Juice from 1/2 a lemon
8 eegs

1/2 tablespoon dry Yeats
1/2 teaspoon sugar
1 tablespoon very warm water
Mix all this together in a small bowl and set aside for 5 minutes

3 cups all purpose flour
1 teaspoon salt
1/2 teaspoon sugar
1/2 tablespoon vegetable oil
1 1/4 cups very warm water

In a large mixing bowl combine the dry ingredients and the vegetable oil. Add the yeast mixture and stir (I use my hands) add the water a little at a time until you get a soft dough, not wet or sticky. Place the dough on your work surface, no need for flour. Knead the dough for 5 minutes. Separate the dough into 4 equal parts, knead each dough ball for 1 minute and place on a baking pan? Cover with a clean towel and rest for 10 minutes. Once the dough has rested flour your work surface and press the dough with the palm of your hand into a disk 1/4" thick and 3-4 times the size of the dough ball. Do this for each ball. Place them back on the baking pan and cover with the towel in a warm spot (I like to put them on top of the stove) let these rest for at least and hour. Once an hour has past remove the towel and pierce the top of each disk with a knife 4-5 times. Place this in a 400 degree oven for 20 minutes. Flip them over to brown even about half way through. While the bread is baking place a heavy bottom pot over medium heat add the butter, chicken and spices. Cover and let this cook for about 10 minutes. Add the water and cover again. Cook the chicken for 20 minutes remove the lid and add the lemon juice, cilantro and parsley. Stir and let simmer over medium heat for 10 minutes or until the sauce starts to thicken. Beat the eggs and set aside. Once the chicken is done and the sauce is thickened remove the chicken and place in a baking dish. Add the sauce to the eggs and beat again until foamy. Pour the egg mixture over the chicken and place in a 450 degree oven for 15 minutes. The bread should already be done. Place is a serving vessel wrapped in a towel to keep it warm. This is one of the best dishes that I have made. Despite the many small steps it is a very simple dish with deep flavor and good nutrition. For more on this recipe or any others pleas email me at alesia.leach@gmail.com

Jerk Chicken Burritos

When I have left over chicken sometimes I like to roll it up in tortillas and grill them on the counter top grill.

2 pieces of left over jerk chicken diced
6 tablespoons left over guacamole
1 can vegetarian refried beans
Shredded cheese of your choice
Baby spinach leaves or shredded lettuce
6 whole wheat tortillas

Diced the chicken and warm the beans in a small sauce pan. Spread the tortillas with the guacamole and beans. Place 1 tablespoon of the chicken on it and add the cheese. Put on your spinach or lettuce and roll tucking the sides in. Place these on the counter top grill and serve hot! This is a fun and delicious way to use leftovers. Your family will love it, I promise! For more on this recipe or any others please email me at alesia.leach@gmail.com

Jerk Chicken Sandwiches with Fried Plantains

Jerk chicken is a classic Caribbean dish, but when we went on vacation in Charleston, SC we ate at this great little place called Fuel and had a similar dish to this one. I promise that when you make this dish you will be the rock star at the dinner table!

4 boneless, skinless chicken breast
1/4 cup olive oil
3 tablespoons white vinegar
Juice from 1 lime
1/2 teaspoon cinnamon
1 teaspoon salt
3/4 teaspoon all spice
1/4 teaspoon cayenne
1 scotch bonnet chili (these are not easy to find in Ohio so I used two Serrano chilies) minced
2 cloves garlic minced
2 tablespoons minced onion

6 pineapple rings

1 avocado
1 tablespoon minced onion
Juice from half a lime
1 large clove of garlic minced and then pasted with salt
1/2 chipotle pepper
1/4 teaspoon black pepper
1 tablespoon cilantro minced very fine

3 green plantains
2 cups vegetable oil (for frying)
1 teaspoon salt
1/2 teaspoon garlic powder

Place all of the marinade ingredients in a medium bowl and mix well. Add the chicken breast to a large freezer bag. Pour the marinade in and seal. Rub the marinade into the chicken and place in the refrigerator for at least 1 hour, but up to 24 hours. When the chicken is ready to be cooked take the pineapple rings on the counter top grill with a drizzle of olive oil. While these are grilling peel the plantains and cut them into 1 inch pieces. Remove the pineapple and set aside. Place the chicken on the grill and let them cook. Place the vegetable oil in a 3 quart sauce pan and heat over medium high heat. Fry the plantain pieces until they are light golden brown. Drain on a paper towel. Let these cool for a few minutes. Place them one at a time between wax paper and smash with the bottom of a coffee cup. Once all of them have been fried and smashed, place them back in the hot oil and fry until dark golden brown. Once removed from the oil sprinkle with the salt and garlic powder. Serve hot! Mix the avocado, lime, onions, garlic, chipotle, cilantro and black pepper with a fork. This is going to replace a mayonnaise or mustard on the sandwich. Use some cheese slices to add a creamy texture along with the guacamole. For more on this recipe or any others please email me at alesia.leach@gmail.com