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Teriyaki Chicken

Teriyaki Chicken

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Yield: 3 to 4

Cook! Stacey Cook

Marinate:

18-24 oz boneless, skinless chicken thighs, thicker parts cut and spread out to thin.

4 TBS mirin

4 TBS sake or Shaoxing rice wine

4 TBS soy sauce, mix and set aside for 1 hour.

1 tsp brown sugar

Cook:

Heat a large skillet over medium high heat. Add

1 TBS oil, add

Marinated chicken and cook until bottom is golden brown, then turn over. Cover and reduce heat to low and cook for 3 to 4 minutes. Remove cover and turn heat to medium. Let it cook until the juice starts to caramelize. Turn to get both sides nicely brown. Remove to plate.

Add remaining marinade and add brown sugar if you like it sweeter. BTB to thicken.

Cut chicken into strips and drizzle with sauce.

Serve.

Cilantro Lime Shrimp

Cilantro Lime Shrimp

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Yield: 4

Adapted from: https://natashaskitchen.com/cilantro-lime-shrimp-recipe/

Impress everyone with this easy shrimp recipe that’s bursting with fresh summer flavor. This recipe takes less than 10 minutes to make, and you’ll wish you made a double batch because it’s THAT good! Whether you choose the grill or the skillet, this Cilantro Lime Shrimp recipe is sure to become a favorite in your kitchen.

Note: A double batch just may be a good idea. We both liked this quite a bit. The only question was what should we have for sides? This time it was steamed rice and green beans, but the beans didn’t go so well. Maybe sauteed zucchini or black beans, and possible Spanish rice.

 

  • 1lb large shrimp, 21-25, peeled and deveined
  • 2TBS extra virgin olive oil, divided
  • 1TBS lime juice, plus more to serve
  • 1TBS cilantro, finely chopped, plus more to serve
  • 1garlic clove, finely minced
  • ¼tsp fine sea salt, plus more to taste
  • ¼tsp freshly ground black pepper
  • ½tsp ground paprika
  • ½TBS honey
  • 1lime, cut into wedges for serving, optional

In a bowl, combine 1 TBS olive oil, 1 TBS lime juice, 1 TBS cilantro, 1 tsp garlic, ¼ tsp salt, ¼ tsp pepper, ½ tsp paprika, and ½ TBS honey, and stir together to combine. Add the shrimp and stir to coat.

To sauté:

Preheat a large non-stick, non-reactive skillet over medium/high heat. Add 1 TBS oil to the pan and once the pan is hot, add the shrimp in a single layer and sauté for 1-2 minutes per side or just until cooked through.

To grill the shrimp:

Start by preheating the grill to medium/high heat and soak wooden skewers for 10 minutes to ensure they won’t burn on the grill. Oil the grates to prevent sticking. Combine the shrimp with the marinade then skewer them. Grill for 1-2 minutes per side or just until cooked through.

Finish:

Season with salt and pepper to taste, and then immediately transfer the shrimp to a serving dish to prevent overcooking. Garnish with more cilantro if desired and serve with lime wedges for squeezing.

Pro tip:

You’ll want to cook right away after the shrimp is combined with the cilantro lime marinade. Do not marinate for longer than 10 minutes or the shrimp will turn rubbery from the lime juice.

Serving ideas fo cilantro lime shrimp:

These flavorful shrimp taste great in so many dishes! These are a few of our favorites. Don’t forget the sliced avocado, Homemade Salsa, and Guacamole for dipping and topping!

  • Stuffed into Cilantro Lime Shrimp Tacos
  • In quesadillas with homemade Flour Tortillas, Pico de Gallo, and sour cream
  • Shrimp Lettuce Wraps
  • Served in Shrimp Cobb Salad, Taco Salad, or our Chickpea Salad
  • Spooned over Cooked Rice
  • Topping Creamy Mashed Potatoes
  • Mixed into Quinoa
  • Paired with Roasted veggies

 

Steak Marsala

Steak Marsala

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Yield: 2

https://www.sipandfeast.com/beef-marsala/#wprm-recipe-container-22586

There’s nothing more impressive than tender and juicy Beef Marsala. Made with marsala wine, mushrooms, and filet mignon, this is the perfect steak recipe to delight your dinner guests. Start with a reverse sear. Slowly roast filets mignons in a 275-degree oven for about 25 minutes until they were just shy of medium-rare and then we browned them in a hot skillet.  Cook: 20

Note: The Marsala sauce was good.

  • 21″ thick filet mignon steaks about 6-8 oz each, removed from fridge 1 hour prior to cooking
  • 4TBS olive oil divided
  • 1oz dried gourmet mushrooms sliced, reconstituted in hot water then drained (optional)
  • ½lb cremini mushrooms sliced
  • 2large shallots minced
  • 3cloves garlic minced
  • 2TBS AP flour
  • ¾cup dry Marsala wine
  • 1cup low-sodium beef stock
  • 2TBS unsalted butter
  • 2TBS flat leaf Italian parsley
  • salt and pepper to taste

Adjust oven rack to middle position and heat oven to 275°F.

Roast steaks:

Pat steaks dry with paper towels and sprinkle evenly with 1 tsp salt and ½ tsp pepper. Place steaks in a 10- to 12-inch oven safe nonstick skillet and roast until steaks register 115°F (for medium-rare), about 25 minutes, or 125°F (for medium), 30 to 35 minutes.

Sear steaks:

Remove steaks from skillet. Heat remaining 1 TBS  oil in now-empty skillet over medium-high heat until just smoking. Place steaks in center of skillet and cook until well browned on both sides, 1 to 2 minutes per side. Transfer steaks to plate, tent with aluminum foil, and let rest for 10 minutes.

Mushrooms:

Add the reconstituted mushrooms to the pan and cook for 3 minutes then add the remaining cremini mushrooms and cook until they release their water (about 5-7 minutes). Once the mushrooms release their water let them brown for a few more minutes.

Sauce:

Turn the heat down to medium and add the remaining olive oil and shallots to the pan along with a pinch of salt and cook for 2-3 minutes or until soft. Add the garlic and cook for another minute.

Add the flour to the pan and whisk in until no white specks remain.

Whisk in the Marsala wine and bring to a boil. Cook until the wine reduces by half then add the beef stock and bring to a boil once more. Cook until the sauce begins to thicken (about 2 minutes) then turn the heat down to a simmer.

Finish:

Taste the sauce and season with salt and pepper to taste. Add the steaks back to the pan and spoon the sauce on top. Flip the steaks every minute and cook until they reach an internal temp of 130-135°F or until desired doneness. Once the steaks are done remove the steaks to a plate and whisk the butter and parsley into the sauce. Pour the sauce over the steaks and serve immediately. Enjoy!

Notes:

You can cook the steaks to any temp you like but try to sear them to 15-20°F less than how you like your steak. This way they can be finished in the sauce for a few minutes before serving.

Any type of mushrooms can be used. Gourmet mixed mushrooms make a beautiful presentation and really amp up the wow factor.

Leftovers can be saved for up to 3 days in the fridge and can be reheated on the stovetop over medium-low heat until warm.

Pullman Loaf / Pain de Mie

Pullman Loaf / Pain de Mie

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Yield: 14 to 16

Serious Eats

If you’re not familiar with it, a pullman pan (also known as a pain de mie pan) has a lid. Rather than having the flared sides of a typical bread pan, this one has straighter sides.
The lid performs several different functions. First, it keeps the bread confined, which means it can’t rise as much as it wants to. This affects the crumb structure; you won’t get big bubbles.
Second, the bread comes out of the pan with a square top. It’s actually pretty square all around. It makes nice sandwich bread and if you need to cut the crusts off for presentation, you won’t have a lot of waste.
Third, since it cooks in that confined space, the steam from the cooking bread doesn’t escape the way it does when you cook free-form, or even in an open pan.
Prep: 15 Cook: 40 Rise: 2 hrs

  • 1½cups lukewarm water
  • 1cup (5½ oz) semolina flour
  • 2TBS honey
  • 2¼tsp instant yeast
  • 2cups (9 oz) bread flour
  • ½cup white wheat flour
  • 1½tsp salt
  • 3TBS butter

Special equipment:

  • 13x 4 x 4 pullman pan

In the bowl of your stand mixer, combine the water, semolina flour, honey, yeast, and bread flour. Stir to combine. Cover and set aside for 20 minutes.

Add the white wheat flour, salt, and butter and knead with the dough hook attachment of your stand mixer until the dough is smooth and elastic. Flour your work surface lightly, and knead by hand briefly, then form the dough into a ball. Drizzle with olive oil and return it to the bowl. Cover with plastic wrap and set aside for 30 minutes.

Preheat the oven to 350°F. Turn out the dough and knead it briefly to knock out the large bubbles. Form it into a log about 13 inches long – to fit inside the pan. Place the log in the pan, seam-side down. Put the lid on the pan and set aside until the dough has risen to within about an inch of the top of the pan, at least 30 minutes and up to 1 hour 30 minutes proofing times vary depending on the ambient temperature of your kitchen).

Bake until the loaf is golden-brown, for about 40 minutes. Remove the loaf from the pan and allow it to cool completely on a rack before slicing.

Apple Galette

Apple Galette

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Yield: 6 to 8

Prep: 30 Cook: 50

For the galette dough:

  • stick (8 TBS) very cold unsalted butter
  • 4TBS ice water, divided
  • 1½cups AP flour
  • 2TBS granulated sugar
  • ¾tsp kosher salt

For the filling:

  • 1½lb sweet apples (3 to 4 medium), such as Golden Delicious, Fuji, Gala
  • ½medium lemon
  • 1TBS granulated sugar, plus more as needed
  • ¼tsp ground cinnamon
  • ¼tsp ground ginger
  • 1½tsp turbinado, sanding, or granulated sugar
  • 1TBS or so of honey or apple jelly, for glazing (optional)

Make the galette dough:

Cut 1 stick of very cold  butter into 16 pieces. Prepare a small bowl of ice water. Place 1½ cups AP flour, 2 TBS granulated sugar, and ¾ tsp kosher salt in a food processor fitted with the blade attachment. Pulse a couple of times to blend. Scatter the pieces of butter over the dry ingredients and pulse until the butter is cut into the flour, about 6 to 10 pulses. At first you’ll have a mixture that looks like coarse meal and then, as you pulse more, you’ll get small flake-size pieces and some larger pea-sized pieces too.

Add 2 TBS of the ice water and pulse, then add the remaining 2 TBS ice water and pulse and continue until all the water is in. Then work in longer pulses, stopping to scrape the sides and bottom of the bowl if needed, until you have a dough that forms nice, bumpy curds that hold together when you pinch them.

Turn the dough out onto a work surface and knead it gently to bring it together. Gather the dough into a ball, flatten it into a disk, and put it between two large pieces of parchment paper. Immediately roll the dough into an 11- to 12-inch round. Don’t worry too much about getting the exact size or about having the edges of the round be perfect – ragged is pretty for a galette or other rustic tart. The dough will be thicker than you think it should be, and that’s fine – it’s what you need for a free-form pastry.

Slide the rolled-out dough, still between the sheets of paper, onto a baking sheet or cutting board and refrigerate for at least 2 hours.

Assemble and bake the galette:

Arrange a rack in the middle of the oven and heat the oven to 400ºF.

Peel, halve, and core about 1½ pounds sweet apples. Working with one half apple at a time, place cut-side down on a cutting board and slice crosswise into pieces that are about ¼-inch thick (a little thinner is fine). Toss the slices into a large bowl and squeeze most of the juice from ½ medium lemon (about 2 TBS) over the apples.

Add 1 TBS granulated sugar, ¼ tsp ground cinnamon, and ¼ tsp ground ginger, and stir everything around until the apples are coated. Taste a slice to see if you want more lemon juice or sugar. (You can keep the apples at room temperature for up to 1 hour.)

Slide the galette dough onto a baking sheet. Remove the top sheet of parchment and let it sit at room temperature for a few minutes, just so that it’s pliable enough to lift and fold without cracking.

Using a slotted spoon (or your hands), lift the apples out of the bowl and mounding them in the middle of the dough.

Pick up the edges of the dough and fold them up against the apples. As you fold, the dough will bend, ruffle and pleat on itself, and that’s what you want. Don’t worry about being neat or about getting everything even. If you see any cracks, fix them by smoothing them with a little water on your finger. If there’s any liquid left in the bowl, pour it over the apples. (You shouldn’t have a lot, but if you do, just pour over 1 to 2 TBS of it.)

Brush the dough lightly with water and then sprinkle with 1½ tsp turbinado sugar.

Bake the galette until the apples are tender—poke them with a skewer or the tip of a paring knife to test, 45 to 50 minutes. (Check at 30 minutes and loosely tent the crust or the apples with aluminum foil if you think the crust or apples are browning too quickly.)

Place the baking sheet onto a wire rack. If you want to glaze the apples, warm 1 TBS honey or jelly (add a splash of water to the jelly) until it liquefies (you can do this in the microwave or on the stovetop), then brush a thin layer over the apples. Wait until the galette is just warm or reaches room temperature to serve.

Jambalaya, New Orleans BJ’s CC

Jambalaya, New Orleans BJ’s CC

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Yield: 4-6

Blackened chicken breast | sautéed shrimp | chicken-andouille sausage | bell peppers | onions | tomatoes | Cajun-spiced broth | rice pilaf
Perhaps nowhere in America is there a culinary tradition as distinctive as that of New Orleans. The origins of New Orleans cuisine come from all over: Spain, France, West Africa and the southeastern United States. Of course, you won’t have to travel far to enjoy a big bite of the Big Easy when you visit BJ’s Restaurant & Brewhouse. The star of this show is a trio of meat and seafood. Blackened chicken breast, sautéed shrimp and chicken-andouille sausage combine to create a dish that’s bursting with flavor. Of course, it wouldn’t be jambalaya without onions and bell peppers, so we add those to the mix, along with tomatoes for a creole-style tang. Our special Cajun-spiced broth rounds things out with a spicy bite, and it’s all served over rice pilaf. Big, bold flavor like this deserves a big, bold beer to go along with it.
Prep: Cook:
Protein:

  • 1lb chicken breast (cut into bite-sized pieces),
  • ½-1lb andouille sausage (sliced),
  • 1lb raw shrimp (peeled and deveined).

Produce:

  • 1cup diced white onion,
  • 1cup diced green bell pepper,
  • 1cup diced celery (the “trinity”),
  • 4cloves minced garlic,
  • 1jalapeno (optional, for heat).

Tomatoes & broth:

  • 1(14-oz) can crushed or diced tomatoes,
  • 3-4cups low-sodium chicken broth.

Rice & seasoning:

  • 1-1½cups uncooked long-grain white rice,
  • 2-3TBS Cajun seasoning,
  • 1tsp dried thyme,
  • 1tsp dried oregano,
  • 1bay leaf.

Fat & garnish:

  • Olive oil or butter for sautéing,
  • green onions and parsley for garnish.


Prep and sear:

Season the chicken with Cajun seasoning. In a large heavy pot or Dutch oven, heat 2 TBS of oil over medium-high heat. Brown the chicken, then remove it from the pot. Add the sliced andouille sausage and brown, then remove.

Sauté trinity:

Add a little more oil to the pot if needed. Add the onion, bell pepper, celery, and jalapeno. Sauté until tender (about 5-7 minutes). Add the garlic and cook for 1 minute more.

Simmer:

Stir in the tomatoes, Cajun seasoning, thyme, oregano, bay leaf, chicken broth, and browned meats. Bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes until the rice is tender.

Add shrimp:

Stir in the shrimp and cook for another 3-5 minutes until they are pink and cooked through.

Finish:

Remove the bay leaf. Adjust seasoning with salt and pepper if needed. Garnish with chopped green onions and parsley before serving.

Creamed Corn

Creamed Corn

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Yield: 4

Adapted from: NY Times

This is a sweetly comforting dish, and it’s remarkably simple to make. Fresh corn is best for this, but frozen corn would work as well. If using the latter, add a bit of water when cooking before you add the milk.
Prep: Cook:

  • 6ears fresh corn or one 10 oz bag frozen
  • 2TBS butter
  • sliver of garlic
  • sea salt
  • ¾cup milk
  • ¼cup heavy cream
  • fresh sage leaves or chopped parsley, for garnish

Scrape corn kernels from cobs, running knife edge along cobs to squeeze out juices. (If the corn is not very fresh, then blanch in boiling water for 2 to 3 minutes before scraping kernels from cobs.)

Place a medium saucepan over medium heat. Drop in butter and melt until foamy. Add corn, garlic and juices. Season with salt and cook until kernels become tender. Pour in milk and simmer until milk is almost gone. Pour in cream and simmer for 5 minutes. Taste and adjust seasoning. Serve.

Szechuan Chicken & Green Bean Stir-Fry

Szechuan Chicken & Green Bean Stir-Fry

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with Ginger Rice & Candied Peanuts

Yield: 2

Adapted from: Hello Fresh

This sweet-savory-spicy stir-fry has tender dark meat chicken and green beans in an addictive Szechuan sauce that’s got just the right touch of heat. Everything’s served over steamy, ginger-infused rice, then topped with crunchy candied peanuts. Prep: 10 Cook: 30

  • 1thumb ginger
  • 2scallions
  • 1oz peanuts
  • 2TBS Szechuan paste
  • 6oz green beans
  • ¾cup jasmine rice
  • 10-12oz chicken breast strips
  • 4TBS sweet soy glaze
  • salt & pepper
  • sugar
  • cooking oil
  • butter


Prep:

Wash and dry all produce.

Peel and mince or grate ginger. Trim green beans, if necessary, cut crosswise into 2-inch pieces. Trim and thinly slice scallions, separating whites from greens.

Cook rice:

Melt 1 TBS butter in a small pot over medium-high heat. Add half the ginger, cook, stirring, until fragrant, 1 minute.

Stir in rice, 1¼ cups water, and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, for 15-18 minutes. Keep covered off heat until ready to serve.

Cook green beans & nuts:

Meanwhile, place green beans in a medium microwave-safe bowl. Add a splash of water, then cover with plastic wrap. Microwave until tender, 1-2 minutes. Uncover, drain, and set aside.

Heat a large, preferably nonstick, pan over medium-high heat. Add peanuts, 1 tsp sugar, and 2 TBS water. Cook, stirring, until water has evaporated and peanuts are coated and lightly toasted, 3- to 5-minutes. Turn off heat, transfer to a small bowl. Wash out pan.

Cook chicken:

Pat chicken dry with paper towels.

Heat a drizzle of oil in pan used for peanuts over medium-high heat. Add chicken and cook, stirring occasionally, until browned and cooked through, 4- to 6-minutes.

Make stir-fry:

Stir green beans, scallion whites, remaining ginger, and 1 tsp sugar into pan with chicken. Cook, scraping up any browned bits from bottom of pan, until ginger is fragrant, 1 minute.

Stir in Szechuan paste, sweet soy glaze, and ¼ cup water. Cook, stirring, until everything is thoroughly coated in sauce, 1- to 2-minutes. Remove pan from heat.

Tip: If ginger and scallions begin to brown too quickly, reduce heat to medium low.

Finish & serve:

Fluff rice with a fork, season with salt and pepper. Taste chicken stir-fry and season with salt and pepper.

Divide rice between bowls and top with chicken stir-fry. Sprinkle with scallion greens and peanuts.

Serve… with pot stickers or an egg roll!

Herb-Grilled Steak & Old Bay Shrimp

Herb-Grilled Steak & Old Bay Shrimp

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with Caesar Salad & Garlic Bread

Yield: 2

Hello Fresh

A classic Caesar salad and a flavored butter, then grill herby bavette steak and spicy Old Bay shrimp tossed with parsley and lemon. Prep: 10 Cook: 40

  • 1baby lettuce
  • 3TBS Caesar dressing
  • 10oz bavette steak
  • 1lemon
  • 10oz shrimp
  • 1TBS old bay seasoning
  • 3TBS parmesan cheese
  • 4oz grape tomatoes
  • 2TBS garlic herb butter
  • 1TBS ranch spice
  • ¼oz parsley
  • 1demi-baguette
  • salt & pepper
  • cooking oil
  • butter


Prep:

Preheat a well-oiled grill to medium-high heat.

Place garlic herb butter in a small bowl, bring to room temperature. Wash and dry produce.

Finely chop parsley leaves and stems. Trim and discard root end from lettuce, chop leaves into bite-size pieces until you have 3 cups. Halve tomatoes lengthwise. Halve baguette lengthwise. Zest and quarter lemon.

Make parsley butter:

Place 3 TBS plain butter in a second small, microwave safe bowl. Microwave until just softened, 10-15 seconds.

Stir in 1 TBS parsley and ¾ tsp Old Bay Seasoning until combined. Set aside for serving.

Toss salad:

Toss lettuce, tomatoes, and Parmesan together in a large bowl. (You’ll add the dressing in step 6.) Set aside.

Grill steak & shrimp:

Pat steak dry with paper towels. Season all over with  the Ranch Spice, salt, and pepper.

Rinse shrimp under cold water, then pat dry with paper towels. Place in the center of a large piece of foil, add a large drizzle of oil and remaining Old Bay Seasoning. Cinch into a packet.

Add steak and shrimp packet to grill. (Tip: For a grill pan, oil and heat over medium-high heat. Work in batches.) Grill steak to desired doneness, 4- to 8-minutes per side. Grill shrimp until cooked through, 8-10 minutes (grills can vary).

Remove from heat. Transfer steak to a cutting board to rest for at least 5 minutes.

Pan alternative: Cook seasoned steak in a large oiled pan over medium-high heat, 5- to 7-minutes per side. Transfer to a cutting board to rest for 5 minutes. Wipe out pan. Season shrimp with remaining Old Bay Seasoning (skip the foil packet). Cook in same oiled pan over medium-high heat, stirring, 3- to 4-minutes.

Grill bread:

Once steak and shrimp are cooked, reduce heat on grill or grill pan to medium. Spread cut sides of baguette with half the softened garlic herb butter.

Add bread to grill, cut sides down. Grill until toasted, 1- to 3 minutes.

Tip: Watch carefully to avoid burning!

Once bread has cooled, carefully spread cut sides with remaining softened garlic herb butter. Halve on a diagonal.

Toaster alternative: Toast baguette until golden. Spread cut sides with softened garlic herb butter.

Finish & serve:

Carefully open shrimp foil packet. Add lemon zest, remaining parsley, and a squeeze of lemon juice. Toss to combine.

Add Caesar dressing and a squeeze of lemon juice to bowl with salad. Toss to combine. Season with salt and pepper.

Slice steak against the grain.

Divide salad, steak, shrimp, and garlic bread between plates. Top steak with parsley butter and serve.

Pan alternative: Toss shrimp in pan.

Street Cart–Style Chicken Bowls

Street Cart–Style Chicken Bowls

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with Yellow Rice, White Sauce & Pita Wedges

Yield: 2

Hello Fresh

For all you dark meat lovers in the house: your day has dawned, and it couldn’t have happened to a nicer bowl: This deeply flavored, Middle Eastern street cart-inspired gem boasts buttery turmeric rice, juicy, seared chicken seasoned with our Shawarma Spice Blend, plus fresh tomatoes, toasted pita, and not one but two tantalizing sauces—our house hot sauce and a lemony garlic cream sauce to tame the heat. Prep: 5 Cook: 20

  • 1tsp turmeric
  • 2scallions
  • 1½TBS sour cream
  • 10oz diced chicken thighs
  • 1tsp hot sauce
  • ½cup jasmine rice
  • 1oz chicken stock concentrate
  • 1lemon
  • 1tomato
  • 2TBS mayonnaise
  • 1tsp garlic powder
  • 1TBS shawarma spice blend, recipe follows
  • 2pitas
  • salt & pepper
  • cooking oil
  • butter


Make rice:

In a small pot, melt 1 TBS butter over medium heat. Stir in ¼ tsp turmeric, cook stirring frequently, until fragrant, 30-60 seconds.

Stir in rice, ¾ cup water, stock concentrate, a big pinch of salt, and pepper. Cover and bring to a boil, then reduce to a simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

Prep:

Meanwhile, bring 2 TBS butter to room temperature. Wash and dry produce.

Quarter lemon. Trim and thinly slice 2 scallions, separating whites from greens. Dice tomato into ½-inch pieces.

Mix sauce:

In a small bowl, combine 1½ TBS sour cream, 2 TBS mayonnaise, 1 tsp garlic powder, and a squeeze of lemon. Add water 1 tsp at a time until mixture reaches a drizzling consistency

Cook chicken:

Pat chicken dry with paper towels, season with Shawarma Spice Blend, salt, and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and scallion whites, cook, stirring occasionally, until chicken is browned and cooked through, 4- to 6-minutes.

Toast & butter pitas:

Toast pitas until softened and warmed through.

Spread with softened butter, then cut each pita into quarters.

Finish & serve:

Once rice is done, fluff with a fork, stir in half the scallion greens. Season with salt and pepper to taste.

Divide rice between bowls. Top with chicken and tomato in separate sections, season tomato with a pinch of salt. Drizzle everything with as much white sauce and hot sauce as you like, garnish with remaining scallion greens. Serve with pita and remaining lemon wedges on the side.

Shawarma Spice Blend

For 1 TBS

½ tsp turmeric
½ tsp cumin
¼ tsp dried coriander
¼ tsp garlic powder
¼ tsp paprika
1/8 tsp ground allspice
1/8 tsp black pepper