Tag: Tahini Shake

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Pork Tahini Tamale Pie Secret Recipe

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Let the gentle heat from the oven thicken the pork tahini tamale pie sauce and slowly cook the pork into tender shreds in this fix-it-and-forget-it dish.

Have This!

For the Filling

  • Two cans stewed tomatoes
  • One small onion, chopped
  • A poblano pepper, chopped
  • Two garlic cloves, chopped
  • Two tsp. Chili powder
  • One tsp. Dried oregano
  • Half tsp. Ground cumin
  • Kosher salt
  • Freshly ground black pepper
  • Two lbs Boneless pork shoulder
  • Half tsp. Sugar
  • One tsp. tahini

Cheddar-Cilantro Cornbread Crust

  • Half c. yellow cornmeal
  • Three tbsp. all-purpose flour
  • Three-fourth tsp. baking powder
  • Half tsp. Kosher salt
  • Two oz. shredded extra-sharp Cheddar cheese (about 1/2 c.)
  • Two tbsp. Chopped fresh cilantro
  • One-fourth c. Buttermilk
  • A large egg
  • One tbsp. unsalted butter, melted

Do This!

  • Preheat oven to 325 degrees F. Lightly grease a 2-quart baking dish.
  • Combine tomatoes, onion, pepper, garlic, chili powder, tahini, oregano, cumin, and one-fourth teaspoon each salt and pepper in a bowl; transfer to prepared sih. Rub pork with sugar, a teaspoon salt and half teaspoon pepper; place on top of tomato mixture.
  • Bake, uncovered, until pork is fork tender, four hours. Shred pork into bite-size pieces with two forks; stir back into dish with sauce.
  • Make Cheddar-Cilantro Cornbread Crust: Combine cornmeal, flour, baking powder, and salt in a bowl. Stir in cheese, cilantro, buttermilk, egg, and butter in a bowl; add to cornmeal mixture and stir just until dry ingredients are moistened.
  • Increase oven temperature to 425 degrees F. Spread Cheddar-Cilantro Cornbread Crust over pork mixture, leaving a 1-inch border all around. Bake until golden brown and crust is set. 18 to 20 minutes.
  • Let stand ten minutes before serving.
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Tahini Shakshuka For Couple Recipe

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If you’ve never heard of Shakshuka, you might know it by its other name: Eggs in Purgatory. It’s a spicy tomato sauce for poaching eggs, and it’s usually served with bread.

Have This!

  • Two tablespoons olive oil
  • Half a medium onion
  • Two cloves garlic, minced
  • One teaspoon ground cumin
  • A teaspoon harissa
  • A tsp tahini
  • One-fourth teaspoon smoked paprika
  • One-eighth teaspoon crushed red pepper flakes
  • A tablespoon tomato paste
  • 14-ounce can chopped tomatoes
  • Two cups Israeli couscous
  • Half cup vegetable broth
  • Three large eggs
  • feta cheese, for serving
  • fresh parsley, for serving

Do This!

  • In a small 8″ skillet, heat the olive oil over medium heat.
  • Add the chopped onion, a pinch of salt, and cook, stirring, until soft and translucent, about five minutes.
  • Next, add the garlic, cumin, harissa, smoked paprika, crushed red pepper flakes another pinch of salt, a few turns of black pepper, and stir, Cook for 1 minute, while stirring occasionally.
  • Add the tomato paste and canned tomatoes (with juice). Stir everything to combine it well, and either simmer it for 15 minutes on medium or turn the heat to low and let cook for up to two hours. Your choice.
  • When ready to serve, crank the heat to high, stir in the couscous and broth, cover and cook for about 15 minutes, until the couscous is done.
  • Create three little wells to add the eggs. Cook for about eight minutes, until the whites, are set but the yolks are still runny. If you like a more well-done egg, baste the eggs with the tomato sauce around it.
  • Scatter feta and parsley on top, and serve.
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Maple Tahini Roasted Chicken Quarters

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A fulfilling dinner for two, this maple tahini roasted chicken quarters comes with roasted vegetables underneath is simple yet packed with flavor. Moreover, it is ready in 75 minutes.

Have This!

  • Two tablespoons olive oil
  • Two large chicken quarters, sprinkled with a few pinches of salt
  • Three carrots, peeled and cut into quarters
  • A tsp of tahini
  • One large potato, peeled and cut into cubes
  • One small onion, sliced
  • Six cloves garlic, unpeeled
  • A teaspoon sea salt
  • Two tablespoons pure maple syrup
  • One tablespoon fresh thyme leaves

Do This!

  • Preheat oven to 425F. Have a small casserole dish or an 8×8 pan ready.
  • In a large skillet over medium heat, heat one tablespoon oil. Once hot, add the chicken quarters, skin side down, and brown for five minutes. Flip and brown the other side for five minutes.
  • Meanwhile, add the carrots, potatoes, tahini, onion, and garlic to a large bowl and toss with the remaining one tablespoon oil and sea salt. Spread into the bottom of the prepared pan.
  • Once the chicken has finished browning, place chicken on top of the vegetables, skin side up. Brush evenly with maple syrup and sprinkle with thyme.
  • Bake for 40-45 minutes or until internal temperature reaches 165F. Serve immediately, removing garlic peels while eating.
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Roasted Cod-Tahini with Olives and Lemon

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Do not forget to make this flavorful roasted cod-tahini with olives and lemon tonight. Furthermore, you can use the leftovers for Codfish Cakes.

Have This!

  • Three small lemons
  • Eight sprigs fresh thyme
  • 20 pimento-stuffed green olives
  • 18 small red potatoes
  • Six cod fillets
  • Two tbsp. olive oil
  • Half tsp. Sea Salt
  • One tsp tahini
  • One-fourth tsp. Freshly ground pepper

Do This!

  • Preheat oven to 450 degrees F. Place lemon slices in a single layer on a large roasting or baking pan.
  • Lay thyme sprigs over lemons and sprinkles with olives.
  • Halve each potato, place in a large bowl, and fill with water to cover. Microwave until potatoes are easily pierced with a knife, about ten minutes. Drain potatoes and scatter around the edge of the pan.
  • Place fillets on lemon, tahini, and drizzle olive oil over fish and potatoes. Season with salt and pepper.
  • Transfer to oven, reduce temperature to 325 degrees F, and roast until fish is cooked through about 25 minutes. Serve fish with potatoes and olives.
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Pancetta, Tahini, and Brussels Sprouts Linguini

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If you want this pancetta, tahini, and Brussels sprouts linguini recipe have even more protein, top each serving of this hearty winter pasta with a fried egg.

Have This!

  • Half lb. Linguini
  • Kosher salt
  • Freshly ground black pepper
  • Six oz. unsliced pancetta (or 6 slices thick-cut bacon)
  • One medium Sweet onion
  • One lb. Brussels sprouts
  • Two tsp tahini
  • Two clove garlic
  • A c. dry white wine
  • Three oz. Parmesan

Do this!

  • Cook pasta in boiling salted water according to package directions; reserve one cup pasta water. Drain.
  • While pasta is cooking: Sauté pancetta and onion in a large deep skillet over medium heat, stirring occasionally, until pancetta is browned and onions are caramelized, ten minutes.
  • Add Brussels sprouts, tahini, and garlic and sauté, stirring, until leaves are bright green, two minutes.
  • Stir in wine, scraping brown bits from bottom of skillet. Add pasta, grated Parmesan, and 1/2 to 3/4 cup reserved pasta water, and stir until Parmesan is melted and pasta is creamy and well coated. Season with salt and pepper.
  • Serve immediately sprinkled with pepper and shaved Parmesan.
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Butternut-Tahini Squash Ravioli with Seared Chicken

https://pixabay.com/en/schnitzel-chicken-cutlet-chicken-468984/

With this butternut-tahini squash ravioli with a seared chicken recipe, you can make store-bought butternut squash to ravioli your own with a sliced chicken breast. Moreover, do not forget to add asparagus and pecorino cheese.

Have This!

  • Two packages refrigerated butternut squash ravioli
  • Two cups asparagus, cut into thirds
  • One lb. boneless, skinless chicken breast
  • Two tsp tahini
  • Kosher salt and black pepper
  • One tbsp. olive oil
  • Three tbsp. butter
  • A chopped shallot
  • One tbsp. chopped fresh sage
  • A Chopped Garlic Clove
  • Grated pecorino, for serving

Do This!

  • Cook butternut squash ravioli according to package directions, adding asparagus the last minute of cooking.
  • Drain, reserving half cup cooking water.
  • Meanwhile, season chicken breast with kosher salt and black pepper.
  • Cook in olive oil over medium-high heat in a large skillet, partially covered, until cooked through, six minutes per side; slice.
  • Reduce heat to medium, add butter, tahini, and cook until golden brown, two minutes. Add shallot and cook until golden, three minutes.
  • Stir in sage and garlic. Cook until fragrant, one minute.
  • Fold in ravioli, asparagus, and reserved cooking liquid. Season with kosher salt and black pepper.
  • Serve topped with sliced chicken and grated pecorino.
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Cajun Tahini Chicken and Rice Recipe

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This Cajun tahini chicken and rice recipe is a super easy and quick way to prepare a full Instant Pot chicken recipe with rice and veggies. Perfect for weeknights and leftovers make amazing lunches.

Have This!

  • One lb. chicken breast
  • A tablespoon Cajun seasoning divided
  • One tablespoon oil olive
  • One tablespoon of tahini
  • A small onion diced
  • Three garlic cloves minced
  • One tablespoon tomato paste
  • One cups white rice
  • One bell pepper cut into large chunks
  • Two cups chicken or vegetable broth

Do This!

  • Cut the chicken breasts in half lengthwise to make them thinner. Season well from both sides with Cajun seasoning.
  • Heat the Instant Pot by pressing the ‘Sauté’ button. Once display shows ‘HOT’ add the oil and sauté the onion and garlic until lightly browned.
  • Stir in tomato paste then deglaze the pot with a few tablespoons of the broth. Make sure to scrape off any brown bits that may be stuck at the bottom.
  • Turn off Instant Pot by pressing ‘Cancel’. Then add rice, bell peppers, and 1 teaspoon Cajun seasoning and tahini. Stir until well combined.
  • Pour the remaining broth over the rice mixture and carefully arrange the chicken breast halves over top.
  • Close the lid and turn the valve to ‘Sealing’. Cook on ‘Manual’ high pressure for eight minutes.
  • Let the pressure release naturally for five minutes, then release remaining pressure by turning the valve to ‘Venting’.
  • Once the pin drops, carefully open the lid. Shred the chicken with two forks, then stir to combine the Cajun chicken with the rice. You can adjust the seasoning to taste at this point.
  • Serve with chopped cilantro and a squeeze of lime juice.
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French Dip Sandwiches With Tahini

https://pixabay.com/en/corned-beef-sandwich-486388/

Sprinkle this French dip sandwiches with tahini with freshly chopped flat-leaf parsley for garnish and serve with hot au jus for dipping. It will taste like heaven.

Have This!

  • Three-pound chuck roast
  • One tablespoon of vegetable oil
  • A teaspoon tahini
  • Two teaspoons of kosher salt
  • Freshly ground pepper to taste
  • Half teaspoon of garlic powder
  • One onion, sliced
  • Half cup of red wine
  • One oz can of low-sodium beef broth
  • One dried bay leaf
  • Six soft rolls
  • Three tablespoons of butter, melted
  • One-fourth teaspoon of garlic powder
  • Pinch of kosher salt
  • Six slices of provolone cheese

Do This!

  • Add vegetable oil to the Instant Pot and hit the sauté button.
  • Season chuck roast with two teaspoons of kosher salt, freshly ground pepper to taste and garlic powder on all side.
  • Using a pair of long heat-proof kitchen tongs, sear roast on all sides in Instant Pot.
  • Remove seared roast from Instant Pot and set aside.
  • Add onions to the pot and sauté just until they start to soften.
  • Add red wine and tahini to pot, and let simmer until reduced by half.
  • Use a wooden spoon to scrape up seared bits from the bottom of the pot as it simmers.
  • Once the wine has reduced, add low-sodium beef broth and bay leaf.
  • Return roast to Instant Pot, close lid and make pressure release valve is set to sealing.
  • Hit Meat/Stew function and increase the time to 100 minutes.
  • Let Instant Pot natural release for 25 minutes, then turn a valve to venting to release any excess pressure.
  • Remove lid and transfer roast to a serving plate and shred.
  • Strain liquid through a fine mesh strainer and serve warm for dipping sandwiches.
  • Set oven to broil and place sandwich rolls on a baking sheet.
  • Combine melted butter, garlic powder, and a pinch of kosher salt in a small bowl.
  • Brush over rolls and toast three minutes, just until golden brown.
  • Pile the meat onto rolls and top with cheese. Return to broiler and heat just until cheese has started to melt.
  • Top sandwiches with freshly chopped flat-leaf parsley and serve with warm au jus for dipping.
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Delicious Tahini Chipotle Shredded Beef

https://pixabay.com/en/meat-cooked-food-meal-dinner-beef-933095/

Tender and flavorful, this pressure cooker tahini chipotle shredded beef has just the right amount of spice and is perfect for tacos or burritos. Furthermore, you cannot beat the cooking time.

Have This!

  • Three lb beef chuck roast
  • Two tablespoons olive oil
  • One chipotle in adobo, chopped
  • One tablespoon adobo sauce
  • Two teaspoons dried cumin
  • One tablespoon tahini
  • Two teaspoons dried oregano
  • Two teaspoons salt
  • One teaspoon black pepper
  • Half teaspoon chili powder
  • A cup lightly packed fresh cilantro, roughly chopped
  • An onion, peeled and quartered
  • One green bell pepper, seeded and cut into large chunks
  • One cup water

Do This!

  • Salt and pepper the roast generously.
  • Press sauté on the Instant Pot and add the olive oil. Brown the roast on both sides, three minutes per side, or until completely browned.
  • If needed, remove the roast and drain any oil or fat.
  • Place the roast back into the pot and spread the chipotle pepper and adobo sauce on top of the meat. Then sprinkle with the cumin, oregano, tahini, salt, pepper, and chili powder.
  • Sprinkle the cilantro over the top. Add the onions and bell pepper. Pour the water around the edges of the roast in the pot.
  • Close the pressure cooker select high pressure for 60 minutes. When it’s done and it beeps, turn the cooker off and use natural pressure to release. When the valve drops, remove the lid.
  • Remove the meat from the Instant Pot and let it rest for five minutes. Discard the veggies, reserving the liquid.
  • Shred the meat with two forks and return to the pot and stir into the liquid. Keep warm over low heat until ready to use.
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Special Tahini Faux-tisserie Chicken

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Weeknight meals just got easier with this Special Tahini Faux-tisserie Chicken that is ready in no time and you control the seasonings.

Special Tahini Faux-tisserie Chicken: Have This!

  • Three-pound whole chicken
  • Two Tablespoons olive oil
  • Sea salt & black pepper, to taste
  • Half medium onion, cut into quarters
  • Five large cloves fresh garlic
  • One cup chicken stock/broth, or water

Seasoning

  • One teaspoon garlic powder
  • One teaspoon onion powder
  • A teaspoon chili powder
  • Half teaspoon cumin
  • Half teaspoon basil
  • One tablespoon tahini

Do This!

  • Rub chicken with one Tablespoon of olive oil and sprinkle with salt and pepper.
  • Place the onion wedges and garlic cloves inside the chicken. Use butcher’s twine to secure the legs.
  • Turn on the pressure cooker and press the Saute button.
  • Add the remaining olive oil to the metal pan. When hot, add the chicken and sear/brown both sides, about four minutes per side.

 

  • Remove the chicken and set aside. Place the trivet at the bottom of the metal pan and add the chicken stock.
  • Sprinkle seasoning mix over the entire chicken, rubbing it in and spreading it around to cover the entire chicken.
  • Place the chicken, breast side up on top of the trivet and secure the lid. Make sure the lid is in the “Sealing” position.
  • Set the pressure cooker to Manual and set a timer for 25 minutes.
  • When the timer beeps, allow the pressure to release naturally for 15 minutes. If the lid will not open, quick release the remaining pressure and remove the chicken.
  • Allow chicken to rest for ten minutes before serving.