Middle Eastern Tomato Salad

This Middle Eastern Tomato Salad is a bright and refreshing dish made with fresh tomatoes, crisp cucumbers, fragrant herbs, and a dressing made of lemon juice and olive oil. It goes well with any Middle Eastern meal as a side dish or appetizer.

Ingredients:

• 4 large tomatoes, diced
• 1 small red onion, finely chopped
• 1 cucumber, diced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint leaves, chopped
• 1/4 cup extra virgin olive oil
• 2 tablespoons lemon juice
• 1 teaspoon ground cumin
• Salt and pepper to taste

Instructions:

In a large bowl, combine the diced tomatoes, chopped red onion, and diced cucumber

In a separate small bowl, whisk together the extra virgin olive oil, lemon juice, ground cumin, salt, and pepper

Pour the dressing over the tomato mixture and toss to combine, ensuring everything is evenly coated

Sprinkle the fresh parsley and mint leaves over the top of the salad

Toss gently one more time to distribute the herbs throughout the salad

Refrigerate for at least 30 minutes to allow the flavors to meld together

Serve chilled and enjoy

Baci di Dama Cookies Recipe

Baci di Dama, meaning ladys kisses in Italian, are delicate hazelnut cookies sandwiched together with a layer of dark chocolate. They are melt-in-your-mouth treats with a perfect balance of nuttiness and chocolate.

Ingredients:

• 100g hazelnuts, toasted and finely ground
• 100g all-purpose flour
• 100g unsalted butter, softened
• 50g powdered sugar
• Pinch of salt
• 60g dark chocolate, chopped

Instructions:

In a bowl, cream the softened butter and powdered sugar until light and fluffy

Add the toasted and finely ground hazelnuts to the butter mixture

Mix well

Sift in the all-purpose flour and a pinch of salt

Mix until the dough comes together

Form the dough into a ball, wrap it in plastic wrap, and refrigerate for about 30 minutes

Preheat the oven to 350F 175C

Take small portions of the dough and roll them into small balls, each about the size of a cherry

Place the dough balls on a baking sheet lined with parchment paper, spacing them apart

Gently press each dough ball with a fork to flatten slightly

Bake in the preheated oven for about 10-12 minutes or until the cookies are golden around the edges

Remove from the oven and let the cookies cool completely on a wire rack

Melt the dark chocolate in a microwave or over a double boiler

Take a cooled cookie, spread a small amount of melted chocolate on the flat side, and sandwich it with another cookie

Continue this process for the remaining cookies

Allow the chocolate to set before serving

Enjoy these delightful Baci di Dama cookies

Delicious and Tangy Reuben Deviled Eggs

These Reuben deviled eggs are a delightful twist on the classic deviled egg. They are filled with the flavors of a Reuben sandwich, including sauerkraut, Swiss cheese, and pickles. Perfect as an appetizer or snack for any occasion.

Ingredients:

• 6 hard-boiled eggs
• 2 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• 1/4 cup sauerkraut, drained and finely chopped
• 2 tablespoons grated Swiss cheese
• 2 tablespoons chopped dill pickles
• 1 tablespoon chopped fresh parsley
• 1/2 teaspoon caraway seeds
• Salt and black pepper to taste
• Paprika for garnish

Instructions:

Separate the hard-boiled eggs into halves along their length, and carefully take out the yolks

Mix the egg yolks, mayonnaise, and Dijon mustard in a bowl until the mixture is smooth

The pickles, parsley, caraway seeds, salt, and black pepper should all be mixed in

Put the egg yolk mixture back into the egg white halves with a spoon or a pipe

Add paprika as a finishing touch

Put it in the fridge for at least 30 minutes before you serve it

Have fun with your tasty and sour Reuben deviled eggs

Best Beef Tenderloin

This recipe yields the best beef tenderloin, perfectly seasoned with garlic, thyme, salt, and pepper. Its a simple yet elegant dish thats sure to impress your guests.

Ingredients:

• 1 beef tenderloin 2 to 3 pounds
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 2 teaspoons fresh thyme leaves
• Salt and black pepper to taste

Instructions:

Warm the oven up to 425F 220C

Put minced garlic, olive oil, and thyme leaves in a small bowl and mix them together

Spread the mix all over the beef tenderloin

Add a lot of salt and black pepper to taste

Toast the tenderloin in a pan or bake it on a baking sheet

Put the meat in an oven that has already been heated for 45 to 60 minutes, or until a meat thermometer inserted into the thickest part reads 135F for medium-rare and 145F for medium

Take the beef out of the oven and let it rest for 10 minutes before cutting it

Cut the beef tenderloin into slices and serve

Instant Pot Chicken Adobo

Chicken Adobo in the Instant Pot is a Filipino classic that is easy to make with the Instant Pot. The chicken is soft and flavorful, and the soy sauce and vinegar are just the right amount.

Ingredients:

• 3 lbs chicken thighs, bone-in and skin-on
• 1/2 cup soy sauce
• 1/2 cup vinegar
• 1 cup water
• 6 cloves garlic, minced
• 1 teaspoon peppercorns
• 3 bay leaves
• 2 tablespoons brown sugar
• 1 tablespoon cooking oil

Instructions:

In the Instant Pot, select Saute mode and heat cooking oil

Add minced garlic and cook until fragrant

Add chicken thighs and brown on both sides

Add soy sauce, vinegar, water, peppercorns, bay leaves, and brown sugar

Stir to combine

Secure the lid and set to Manual mode for 15 minutes at high pressure

Once done, allow natural pressure release for 10 minutes, then manually release any remaining pressure

Remove chicken from the Instant Pot and shred or serve whole

Optional: Skim excess fat from the sauce and reduce the sauce on Saute mode until thickened

Serve chicken with sauce over rice

Enjoy

Middle Eastern Tomato Salad

This Middle Eastern Tomato Salad is a bright and refreshing dish made with fresh tomatoes, crisp cucumbers, fragrant herbs, and a dressing made of lemon juice and olive oil. It goes well with any Middle Eastern meal as a side dish or appetizer.

Ingredients:

• 4 large tomatoes, diced
• 1 small red onion, finely chopped
• 1 cucumber, diced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint leaves, chopped
• 1/4 cup extra virgin olive oil
• 2 tablespoons lemon juice
• 1 teaspoon ground cumin
• Salt and pepper to taste

Instructions:

In a large bowl, combine the diced tomatoes, chopped red onion, and diced cucumber

In a separate small bowl, whisk together the extra virgin olive oil, lemon juice, ground cumin, salt, and pepper

Pour the dressing over the tomato mixture and toss to combine, ensuring everything is evenly coated

Sprinkle the fresh parsley and mint leaves over the top of the salad

Toss gently one more time to distribute the herbs throughout the salad

Refrigerate for at least 30 minutes to allow the flavors to meld together

Serve chilled and enjoy

Ham Hock, Egg Noodles, and Greens Soup

The rich taste of ham hock, the comfort of egg noodles, and the health benefits of mixed greens together make this soup hearty and tasty.

Ingredients:

• 1 ham hock
• 8 cups chicken broth
• 2 cups egg noodles
• 2 cups mixed greens kale, spinach, or collard greens
• 1 onion, diced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions:

Put the ham hock and chicken broth in a large pot

Bring to a boil, then lower the heat and let it cook for an hour

Take out the ham hock, shred the meat, and then put it back in the pot

Slice the onion, chop the carrots, mince the garlic, and add the dried thyme

Let it cook for another 15 minutes

Follow the directions on the package to cook the egg noodles separately

Mix the noodles that have been cooked into the soup

Add the mixed greens and cook them on low heat until they soften and wilt

Add pepper and salt to taste

Enjoy your Ham Hock, Egg Noodles, and Greens Soup while its still hot