Potato Leek Soup
- 3 tablespoons unsalted butter
- 4 large leeks, white and light green parts only, roughly chopped (about 5 cups)
- 3 cloves garlic, peeled and smashed
- 2 pounds Yukon Gold potatoes, peeled and roughly chopped into 1/2-inch pieces
- 7 cups low sodium chicken or vegetable broth
- 2 bay leaves
- 3 sprigs fresh thyme
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 cup heavy cream
- Chives, finely chopped, for serving
- Melt the butter over medium heat in a large soup pot. Add the leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes. Adjust the heat as necessary so as not to brown.
- Add the potatoes, broth, bay leaves, thyme, salt and pepper to pot and bring to a boil. Cover and turn the heat down to low. Simmer for 15 minutes, or until the potatoes are very soft.
- Fish out the thyme sprig and bay leaves, then purée the soup with a hand-held immersion blender until smooth. (Alternatively, use a standard blender to purée the soup in batches; see note.) Add the heavy cream and bring to a simmer. Taste and adjust seasoning with salt and pepper. If soup is too thin, simmer until thickened. If it’s too thick, add water or stock to thin it out. Garnish with fresh herbs if desired.
- Note: If using a standard blender to purée the soup: be sure not to fill the jar more than halfway; leave the hole in the lid open and cover loosely with a dishtowel to allow the heat to escape; and pour blended soup into a clean pot.
Freezer-Friendly Instructions: The soup can be frozen, without the cream, for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. Once heated through, add the cream and bring to a simmer before serving.
- 2 cups buttermilk
- 1/2 cup milk
- 2 eggs
- 1/3 cup melted butter
- 1 tsp vanilla
- 2 very ripe bananas, mashed
- 2 1/2 cups flour
- 1/4 cup sugar
- 4 tsp baking powder
- 1/2 tsp salt
- 1/2 cup pecans (optional)
- Whisk buttermilk, milk, eggs, butter, vanilla, and bananas in a large mixing bowl till smooth.
- Add flour, sugar, baking powder, and salt. Mix lightly till just combined.
- Pour batter into medium/low skillet that has been oiled. Sprinkle with pecans if desired. Cook till bubbles form and then flip.
- Cook 2-3 more minutes on the second side. Serve hot with syrup.
-If everyone in your family likes the nuts, you can just add them to the batter. Some of my kids don’t, which is why I sprinkle them on top.
Paprika Baked Chicken Thighs
Ingredients for Paprika Baked Chicken Thighs
- 8 chicken thighs bone-in, skinless
- 2 Tbsp Spice Blend for Chicken or Beef
- 1/2 tsp kosher salt
- 2 Tbsp mayonnaise or oil (virgin olive oil or vegetable oil)
- 2 Tbsp chopped parsley for garnish
Paprika Spice Blend for Chicken, Beef (Use ONLY 2 Tbsp for this recipe)
- 4 Tbsp Smoked Paprika
- 3 Tbsp Garlic Powder
- 1 Tbsp Onion Powder
- 3 Tbsp Ground Black Pepper
- 1 tsp Cayenne Pepper
- 3 Tbsp Brown Sugar.
- How to make Paprika Meat Spice Blend for Chicken, Beef
- Combine all the ingredients for the Meat Spice Blend in a small container and shake until well combined. You will use ONLY 2 Tbsp of this blend in the recipe. Save the rest for another time.
- How to Bake Chicken
- Preheat oven to 450F with the baking rack in the middle.
- Remove the skin and trim off any fat off the chicken thighs.
- Add the chicken thighs to a ziplock or a large bowl, together with 2 tbsp of oil or mayonnaise, 2 Tbsp of the Paprika Meat Spice Blend and 1/2 tsp of salt. Mix well, massaging the spices well into the chicken.
- Add the chicken to a 9″x9″ baking pan and bake, uncovered, in preheated to 450F degrees for 45 to 55 minutes or until the chicken thighs are easily pierced with a fork or knife.
2lb /1 kg chicken thigh fillets , skinless and boneless (Note 3)
1 large garlic clove , minced (or 2 small cloves)
1 tbsp ground coriander
1 tbsp ground cumin
1 tbsp ground cardamon
1 tsp ground cayenne pepper (reduce to 1/2 tsp to make it not spicy)
2 tsp smoked paprika
2 tsp salt
2 tbsp lemon juice
3 tbsp olive oil
1 cup Greek yoghurt
1 clove garlic , crushed
1 tsp cumin
Squeeze of lemon juice
Salt and pepper
6 flatbreads (Lebanese or pita bread orhomemade soft flatbreads)
Sliced lettuce (cos or iceberg)
- Combine the marinade ingredients in a large ziplock bag (or bowl).
- Add the chicken and use your hands to make sure each piece is coated. If using a ziplock bag, I find it convenient to close the bag then massage the bag to disperse the rub all over each chicken piece.
- Marinate overnight or up to 24 hours.
- Combine the Yoghurt Sauce ingredients in a bowl and mix. Cover and put in the fridge until required (it will last for 3 days in the fridge).
- Heat grill/BBQ (or large heavy based pan on stove) on medium high. You should not need to oil it because the marinade has oil in it and also thigh fillets have fat. But if you are worried then oil your hotplate/grill. (See notes for baking)
- Place chicken on the grill and cook the first side for 4 to 5 minutes until nicely charred, then turn and cook the other side for 3 to 4 minutes (the 2nd side takes less time).
- Remove chicken from the grill and cover loosely with foil. Set aside to rest for 5 minutes.
Slice chicken and pile onto platter alongside flatbreads, Salad and the Yoghurt Sauce.
To make a wrap, get a piece of flatbread and smear with Yoghurt Sauce. Top with a bit of lettuce and tomato and Chicken Shawarma. Roll up and enjoy!
1. MAKE AHEAD: Pop the marinade and chicken in a ziplock bag and freeze straight away. Then as it defrosts, it will marinate!
This also works well made ahead, which I recently did when I made this for 50 people as part of a multi-course meal. I grilled it in the morning and cut it up. Then prior to serving it was just heated up in the microwave. Toss it with the juices pooled at the bottom of the dish and no one will guess it was cooked earlier in the day!
2. If using large lebanese bread as pictured (diameter is almost 30cm/1 foot), you need around 300g/10oz of chicken per person (raw) to fully fill them out without tucking the ends in. 200 – 250g/7 – 8oz per person seems to be enough on average, but I always end up providing more!
3. Chicken – I use 6 pieces approx 5oz/150g each.
Chicken breast: I feel strongly that this is best made with thigh because it’s got more fat so you get beautiful caramelisation. But it’s still super tasty made with chicken breast. The best way is to cut them in half horizontally to make 2 thin steaks no thicker than 1 cm/ 2/5″ each. If needed, pound lightly. Marinate per recipe. Then cook on a high heat (not medium high per recipe) for just 2 minutes on each side until golden. They will be juicy and beautiful inside!
4. BAKING: Cooking on a BBQ or stove is best to get the caramelisation. Baking doesn’t yield quite the same flavour – but still very good! Bake at 425F/220C for 20 – 25 minutes until a browned.
5. Nutrition for chicken only because flatbreads vary so much in size and calories.Assuming 6 servings.
1/2 c butter softened
4 -5 cups powder sugar
1 1/2 tsp. lime zest
1 tsp. vanilla extract
1/8 tsp. salt
3 tbsp. lime juice
1 to 2 Tbsp. milk or half and half
In a mixer, blend butter, lime zest (make sure it is a very fine grate if you are piping out the frosting), vanilla, and salt until fully combined. Add in powder sugar one cup at a time, alternating with lime juice. If you need more liquid add the milk or half and half to reach your desired consistency