Borsht (Russian Beet Stew)

Borsht is a delicious beet stew, yet very time consuming if we start by roasting the beets. I've created this recipe for busy people to enjoy the benefits of a different, nutritious comfort food at this time of the year.

Borsht (Russian Beet Stew)

Ingredients

2 tbs butter
2 cans beets
1 lb brisket
2 cans beef broth
1 tsp red wine vinegar
2 tsp Ideal (sugar substitute)
2 small garlic cloves, chopped
¼ red onion, chopped
1 celery stalk, chopped
¼ green cabbage, chopped
½ bag frozen potatoes
Salt and pepper to taste

Garnish
Fresh parsley
Sour cream

The night before, season the brisket with salt and pepper; add the beef broth and cook it overnight in the crock pot.

When ready to cook, sauté the garlic, onion, and celery stalk with the butter. Add the broth from the meat, red wine vinegar, and sugar. Let it cook for about 20 minutes. Add cabbage and potatoes and cook for another 20 minutes. Shred the meat and add it to the pot. Adjust seasoning and serve warm. Garnish with fresh chopped parsley and sour cream.

Enjoy!

Spiced Roasted Turkey

Spiced Roasted Turkey

Ingredients

1 19 lb thawed out turkey
½ cup Ideal (Sugar-free substitute)
1 cup kosher salt (for table salt, use ¾ cup)
9 14 oz cans chicken broth or 1 gallon of water
1 ½ tbs black peppercorns, crushed
2 tsp allspice berries, crushed
2 1” chunks fresh ginger, crushed
1 Madagascar vanilla bean cut in 1” pieces
Ice water to cover the turkey
Fresh rosemary for garnish
Cherry tomatoes

Aromatics

2 apples (1 granny smith/1 red apple) sliced, peel on
2 cinnamon sticks
2 cups water
6 fresh rosemary sprigs
1 tsp fennel seeds
2 whole cloves
1 Madagascar vanilla bean
Vegetable oil to coat
Cheese cloth

A day before cooking, combine salt, Ideal, chicken broth, peppercorns, allspice, fresh ginger, and vanilla bean and bring to a boil in a large pot. Let it cool to room temperature and pour it into a 5-gallon bucket. Remove innards from the turkey and submerge it in the brine. Cover it with ice water and keep it in the refrigerator over night.

Next day, 3 ½ hours before serving, pre-heat the oven to 500 F. (Pre-heating will take about 20 minutes).

Prepare the aromatics and wrap them in the cheesecloth.

Remove the turkey from the brine and rinse it in and out. Discard the brine. Place the turkey in the roasting rack inside the turkey pot and pat dry. (Preferably, use paper towels). Place the aromatics in the innards cavity and tight the legs. Smear the bird generously with the vegetable oil, tuck the wings underneath it, and pour the water in the roasting pan.

Put the turkey in the oven and roast for about 45 minutes. Switch the bird around for even browning. Reduce the heat to 350 F and cook for about 2 hours or until the thermometer indicates 165 F when inserted in the thickest part of the thigh. Baste the turkey every 30-45 minutes.
Once it is done; remove from the oven, cover it and let it rest for about 10-15 minutes before carving.

Garnish with fresh rosemary and cherry tomatoes if desired.

Salpicon - 5 Dishes with One Recipe

This is my mother's recipe. It is not only light, but low fat and healthy.

Salpicon – 5 dishes with one recipe

1 14 oz can beef
2 diced tomatoes
1/8 diced onion
¼ green bell pepper
½ bunch parsley, chopped
1/3 cup lemon juice
Ground cumin, salt, and pepper to taste

Drain the beef and shred it. Warm it up in a medium pan and season with cumin, salt, and pepper.

In a medium size bowl, mix the tomatoes, onion, and bell pepper. Add the meat, lemon, juice, and parsley. Mix together and re-season if necessary. Cover and chill until serving time.

Variations:

1. Serve over rice.
2. Serve as appetizers with crackers.
3. For a lighter appetizer, serve it on top of sliced cucumbers.
4. Eat as lettuce wraps.
5. Use it as taco fillings.

A Very Cheesy Pizza

A Very Cheesy Pizza

I got a request for recipes using Freeze-Dried foods so I made this pizza using FD ground beef but you can use sausage as well. If you use sausage, add fennel seeds.

Ingredients

1 frozen pizza crust (I eyeball my own with whole-wheat flour)
Cornmeal
2 cups shredded Mozzarella cheese
2 cups Freeze-Dried ground beef
2 cups warm water
1 tbs butter
1 bottle 4 cheese Alfredo sauce
A pinch of nutmeg
½ bottle sun-dried tomato pesto
2 cups 3 cheese blend
Salt and pepper to taste
Fresh basil leaves for garnish

Preheat the oven at 500 F.

Hydrate the ground beef in the warm water for about 5-10 minutes.

Meanwhile, melt butter in a medium sauce pan. Add the Alfredo sauce, nutmeg, sun-dried tomato pesto and season with salt and pepper. Add the ground beef and let it simmer very slowly.

Cover a pizza pan with cornmeal to avoid sticking. Spread the pizza and sprinkle the mozzarella cheese. Add the meat sauce and top it with the 3-cheese blend.

Bake it for about 20 minutes or until golden brown.

Remove from the oven and garnish it with finely chopped basil.

Enjoy!

Pepper Jack Hamburger

Pepper Jack Hamburgers

Ingredients

1 bag whole wheat hamburger bread
1 lb ground beef
1/3 cup bread crumbs
¼ cup chimichurri salsa (recipe below)
½ lb Pepper Jack cut in squares
2 beef tomatoes cut in slices
Green leaf lettuce

Chimichurri Salsa

1 bunch parsley
1 tsp fresh chopped oregano
4 garlic cloves
1/3 cup white wine vinegar
1 tsp lemon juice
½ cup olive oil
Cumin, salt, and pepper to taste

Chop parsley and garlic cloves. Put them in the food processor until they look fine. Add oregano, vinegar, and lemon juice. Pulse until incorporated. Slowly add the olive oil while the food processor is running to emulsify the sauce. Season to taste.


Dressing

3 tbs mayo
1 tbs sour cream
1 tsp ketchup
A pinch of cayenne (optional)
1 tsp chimichurri sauce
¼ onion finely chopped
Salt and pepper to taste

Season the meat with chimichurri, salt and pepper. Incorporate bread crumbs and make the patties putting a square of the Pepper Jack cheese in the middle. Cook in the grill for 2 minutes on 1 side and about 1 ½ minutes on the other side. Remove and cover with foil

Mix all of the ingredients for the dressing and smear in the hamburger bread. Put lettuce, tomato, and the hamburger patty to arrange the hamburger and enjoy!

Grilled Top Sirloin Steak

Grilled Top Sirloin Steak

3 Top Sirloin Steaks
1/3 cup olive oil
¼ cup white wine
1-2 garlic cloves, minced
½ onion, minced
1 tbs Italian herbs seasoning
Salt and Pepper to taste

Grape tomato garnish (recipe below)

Mix wine, garlic, onion, herbs, salt, and pepper. Add olive oil slowly to emulsify. Add the marinade to the meat and let it rest at least for four hours or overnight.

Grill for 5 minutes one side and 3 the other side for medium-rare. Remove from heat and let it rest covered for 10 minutes.

Grape Tomato Garnish

1 basket variety of grape tomatoes cut in halves
4 large basil leaves
¼ red onion, chopped
4 tbs balsamic vinegar
4 tbs olive oil
Salt and pepper

Mix olive oil with balsamic vinegar, add salt and pepper. Add tomatoes and onions. Toss.
Cut basil and add it before serving.

Enjoy!

Sirloin Steak with Red Wine Marinade

Arizona Vanilla pays a tribute to the fallen and our gratitude for their sacrifice.

Sirloin Steak with Red Wine Marinade

4 sirloin steaks
½ cup red wine
2 tbs red wine vinegar
1/3 cup olive oil
1 tbs peppercorns
1 tbs fennel seeds
1 tbs coriander seeds
2 bay leaves
½ tsp dry rosemary
1/3 cup A1 sauce
2 cloves garlic, minced
Salt to taste

Combine seeds in a ziplock bag and crack them. Transfer them to a small pan at medium heat for about 3 minutes until they are aromatic.

Mix red wine, vinegar, and A1 sauce. Whisk in the olive oil slowly to emulsify and add the seeds and garlic.

Season the steaks and add the marinade. Chill for about 4 hours and grill 3 minutes per side.

Enjoy!

Fiesta Pork Ribs

Fiesta Pork Ribs

3 lbs boneless pork ribs
1 lemon
1 garlic, minced
Salt and pepper to taste
1/3 cup vegetable oil

Pickled Cabbage

½ head cabbage
A pinch ground sage
2 tbs white wine vinegar
Salt and pepper to taste
4 tbs olive oil

Multi-grain chips
Blue corn chips

Cut pork ribs in 1 ½” pieces. Add garlic, lemon juice, salt, and pepper in a medium-size bowl.

Heat up the oil in a large skillet. When it is about the smoking point, add half of the meat. Cook thoroughly and remove from heat. Let it rest. Repeat this step with the remaining meat.

While the meat is cooking, mix the ingredients for the vinaigrette in a medium-size bowl. Slice the cabbage and toss it.

Serve the chips with the cabbage and the meat as desired.

Chicken Mole

Chicken and Red Mole

Red Mole, as well as most moles, come from the area of Oaxaca. Celebrate 5 de Mayo with this very traditional Mexican dinner!

4 chicken breasts
8 cups water
Salt and pepper

Mole

Water as needed
6 guajillo chiles
3 Pasilla chiles
3 ancho chiles
3 ½ chicken broth (from the chicken above)
2 cloves garlic
½ onion diced
½ tsp oregano
½ Mexican vanilla bean
Salt and pepper to taste
Vegetable oil as needed
½ tbs masa harina

Fresh corn or flour tortillas.

Season the chicken and cook it in the water. Remove from heat and set aside.

Bring water to a boil. Remove from heat. Remove seeds and stems from chiles and add the chiles to the hot water and let soak for 1 hour. Remove chiles from soaking water and dry them.

In a blender, add all the ingredients for the moles, except the oil and masa harina. Blend well.

In a pot, bring 2 tbs oil to almost smoking. Pour in the liquid from the blender. Bring to a simmer and add masa harina. Season to taste.

Shred the chicken and incorporate it to the mole. Serve over fresh corn or flour tortillas.

Recipe - Chicken Tamales

Chicken Tamales

For the Masa:

¼ cup milk
¼ cup chicken broth (more if needed)
1 cup masa harina
1/2 cup whole butter, softened
1 tsp salt
1/8 tsp ground cumin
1/3 poblano chile, finely diced
1 tsp baking powder

Mix all of the ingredients until you have a Play-Dough consistency. Set aside.

For Chicken Filling:

1 lb chicken
½ tsp onion powder
½ tsp garlic powder
1 can tomato sauce
¼ cup chicken stock
1 tsp fresh oregano or 1/3 tsp dried oregano
Banana leaves or corn husks as needed
Salt and pepper to taste

Soak corn husks in warm water.

Season chicken with onion, garlic powders, salt and pepper. Cook chicken in sauté pan until done. Deglaze pan with chicken stock, add tomato sauce, and oregano. Pull chicken into shreds and return to pan.

In a banana leaf or a corn husk, smear the masa and add a tablespoon of chicken. Put sides of the leave together and fold the bottom end up. Steam until done, about 30 minutes.

AAAHOOOOAA!!

Steamed Cod with Dill-Lemon Butter and Spring Vegetables

Steamed Cod with Dill-Lemon Butter and Spring Vegetables

4 cod fillets
1 tsp chopped dill
4 drops of lemon
1/3 cup white cooking wine
8 tbs butter
1 package frozen vegetables (broccoli, carrots, snap peas, and water chestnuts)
Salt and pepper

Season the fish with salt and pepper and steam for about 20 minutes depending on the size of the fillet. If you don’t have a bamboo steamer, you can braise the fish with very little water (maybe 1/4 cup) covered.

Put the vegetables in the microwave to thaw out and set aside.

Simmer the white cooking wine and turn the burner off. Add 1 tablespoon at a time of butter and swirl it around the pan until all is melted. Add dill and lemon. Season with salt and pepper.

Put vegetables in a small bowl and drizzle part of the butter. Mix them up and serve them on the plate. Add the fish and drizzle it with the rest of the butter. Enjoy!

Pesto Lamb

Pesto Lamb

Happy Easter everybody! Nothing speaks Easter better than lamb and this dish makes a perfect dinner for this special day. Enjoy!

1 small leg of lamb
2 cups basil leaves
½ cup mint leaves
1 cup pine nuts (I used cashews for this recipe)
½ cup white wine vinegar
1 cup olive oil
Salt and pepper to taste

Preheat the oven to 450 F.

In a blender mix basil, mint, vinegar, nuts, a pinch of salt, and pepper. Start the blender and slowly add olive oil to emulsify the pesto.

Season the lamb and smear the pesto all around it.

Put it in a baking dish pre-greased with olive oil and roast for 1 ½ hrs turning every 30 minutes. The lamb will be ready at 137 F for medium. (If cooked well-done, the meat will be very tough).

Remove from heat and let it rest covered with foil for about 10 minutes. Slice and serve warm.

Enjoy!

Irish Stew

HAPPY SAINT PATRICKS' DAY!!! Find yourself lucky today with this hearty stew and freshly baked Irish Soda Bread. Yum!


Irish Stew

½ cup all purpose flour
2 lbs lamb stew meat cut in cubes or beef stew meat
3 tbs olive oil
1 medium onion diced
3 garlic cloves minced
1 14 oz can beef broth + water if needed
2 medium red potatoes cubed
2 large carrots, peeled and cubed
1 cup frozen peas
1 bouquet garnie:
- 8 whole peppercorns
-1/8 tsp dried thyme
-1 bay leaf
-1/8 tsp dried rosemary
(Wrap bouquet garnie ingredients in a cheese cloth and secure it with a knot)
Salt and pepper to taste


Heat oil to high temperature in a medium-size pot.
Season meat with salt and pepper then dredge it with flour. Shake excess flour and brown it for about 5-7 minutes. Remove from heat and add potatoes. Cook for about 5 minutes and add onions and carrots. Cook until onions start to caramelize (about 15 minutes). Add garlic and put meat back. Add beef stock and stew to a boil then reduce to simmer, (add water if needed) add bouquet garnie and cover. Cook for about 1 hr 45 minutes. When ready to serve, remove bouquet garnie, adjust seasoning, and add peas.

Serve warm and eat with Irish Soda Bread.

Saute Shrimp with Tomato, Garlic, and Parsley

Sautéed Shrimp with Tomato, Garlic, and Parsley

Ingredients

2 ½ lb shrimp, peeled and deveined
4 tbs olive oil
4 tbs clarified butter
1 1/2 tsp finely chopped garlic
¼ cup fresh cut tomatoes
¼ cup chopped parsley
Salt and white pepper to taste

Heat oil and butter in a large sauté pan until it is very hot. Place the shrimp and sauté quickly. Shake the pan often to keep them from sticking. When the shrimp is half cooked, add the garlic. Continue to sauté until the shrimp is lightly brown.

Add the tomato and parsley and sauté a few seconds, just enough to heat the tomato. Season them with salt and white pepper to taste and serve immediately.

Salmon Nicoise Salad

Salmon Nicoise Salad

2 red potatoes
2 oz green beans
4 oz mixed greens
1 lb salmon
2 hard boiled eggs
1 oz black olives
1 Roma tomato
Salt and pepper to taste

Italian vinaigrette
½ oz white wine vinegar
½ tsp mustard
1 ½ oz olive oil
1/8 clove garlic
½ tsp chopped parsley
½ tsp chopped oregano
Salt and pepper to taste

Cook eggs till hard boiled; potatoes and green beans until fork tender. Set aside.

Season salmon with salt and pepper and gently simmer it in fish stock until flaky.

Cut tomato and egg in quarters.

In a large bowl, combine the white wine vinegar with mustard and whisk together. Add oil while whisking vigorously to emulsify the vinaigrette. Add garlic and herbs and season to taste.

Remove some of the vinaigrette and add mixed greens. In a plate, arrange eggs and tomatoes alternating them. Place greens in the center. Mix green beans with a little vinaigrette and put them on top of greens. Arrange potatoes and olives on the sides and top off the salad with the salmon. Garnish with an olive.

Enjoy!

Tandoori Chicken

Tandoori Chicken

This is a typical dish from India. It is made with bone-in chicken legs and thighs but at home, we use boneless chicken legs just because we are practical.  This is a very healthy recipe, full of flavor, and super easy to make. We hope you enjoy it as much as we did.

Ingredients

2 lbs bone-in or boneless chicken legs and thighs
8 oz plain yogurt
1 tsp lemon juice
4 tbs red food coloring
1 ½ tbs masala mix
-1 tbs peppercorn
-1 tsp cumin
-1 tsp fennel seeds
- 6 cloves
-1 tsp coriander
-1/8 tsp cardamom
-1/8 tsp nutmeg
-1/8 tsp cayenne
-1/8 tsp red pepper flakes (optional)
-1/8 tsp Indian ground vanilla
-1/2 tsp mustard powder
-1 tsp ground cinnamon
Salt to taste

Preparation

Toast the peppercorn, cumin, fennel seeds, coriander, cloves, and cardamom at low heat for about 10 minutes. Add red pepper flakes at the last five minutes. Grind them and add nutmeg, cayenne, ground vanilla, mustard powder, and cinnamon. Mix well and put the mix in an air-tight container. This can be done ahead.

If using bone-in chicken legs and thighs, make indentations in the thickest parts of the flesh to ensure better seasoning. Season with salt.

Mix yogurt with food coloring and lemon juice. Add the masala mix to the chicken and coat evenly. Cover and let it chill overnight.

When ready to use, preheat your oven at 450-500 F. Cook chicken for about 20 minutes. If necessary, turn the heat down to 300 F and finish cooking in a low heat until chicken is thoroughly cooked.

Lamb Shish-Kabbobs with Tabbouleh

Lamb Shish-Kabobs and Tabbouleh

Tabbouleh

Water to cover
½ cup bulgur wheat
1 cup parsley leaves, minced
¾ cup mint leaves, minced
¼ cup green onions, minced
1 cucumber, seeds removed and diced small
4 oz ripe tomato, seeds removed and diced small
1 tsp lemon juice, add more if needed
1 tsp olive oil, add more if needed
Salt and pepper to taste

Boil water in a medium size pot. Remove from heat and soak bulgur wheat. Cover and let it rest for about 50 minutes.

In a medium-size bowl mix cucumber, tomato, parsley, mint, and green onions.

Strain bulgur wheat and add to the cucumber mixture. Season with salt and pepper; add lemon juice and olive oil. Mix until all ingredients are thoroughly incorporated. Cover and put it in the refrigerator.

Shish-Kabobs

2 lbs lamb leg cut in cubes
½ cup balsamic vinegar
1/8 tsp Tahitian extract
1/8 dried oregano
¼ tsp fresh mint leaves chopped
½ cup olive oil
1 Zucchini cut in crescents
Salt and pepper to taste

Season lamb with salt and pepper. Mix the rest of the ingredients in a small bowl and marinade the lamb.
Arrange the shish-kabobs by alternating meat and zucchini. Brush them with the marinade and grill for about 3-5 minutes each side on high heat.

Enjoy!

Palitos de Arroz, Estilo Singapore

UNAMONOS A LAS CELEBRACIONES ASIATICAS!!! Celebremos con nuestros vecinos asiaticos la cena de sus proximos 365 dias con este magnifico platillo!


Palitos de Arroz, Estilo Singapore

Ingredientes

½ oz hongos negros chinos (secos)
½ cucharada de salsa de soya
4 cucharadas de agua o caldo de pollo
1 ½ cucharada de curry de vainilla (receta abajo)
1 taza de tallarines de arroz
4 cucharadas de aceite de cacahuate o de soya
2 huevos batidos
2 cebollinas cortadas en forma diagonal
½ cucharada de ajo picado
½ cucharada de jenjibre picado
4 oz de camaron desvainado y desconchado
4 oz de brotes de haba
¼ chile dulce rojo cortado a la juliana
2 oz cerdo o pollo cocido, cortado a la juliana
Sal al gusto

Curry de Vainilla

1 cucharada de azafran en polvo
½ cucharadita de mostaza en polvo
1/8 cucharadita de cardamon molido
1 cucharadita de cominos molidos
1 cucharadita de jenjibre en polvo
1 cucharadita de polvo de cebolla
1/8 cucharadita de polvo de ajo
1 cucharada de paprika
½ vaina de vainilla de Uganda (cortada a lo largo y removida la semilla)

Mezcle todos los ingredientes del curry hasta que esten completamente incorporados y pongalos aparte. (Use las semillas de la vainilla)

Remoje los hongons chinos en agua tibia hasta que este suaves, escurralos, y corteles el tallo. Corte la parte superior del hongo a la juliana.

Mezcle la salsa de soya, agua o caldo, y el curry.

Remoje los tallarines en agua tibia (no caliente) hasta que se suavizen, aproximandamente por 20 minutos y cuelelos antes de echarlos a la sarten.

Caliente el aceite en una sarten grande que no se pegue. Cocine los huevos primero y rieguelos alrededor de la sarten para formar una tela delgada con ellos.

Tan pronto como los huevos esten cocidos, saquelos de la sarten y pongalos en una table de picar. Cortelos en tiras delgadas.

Ponga el resto del aceite en la sarten hasta que este bien caliente.

Agregue las cebollinas, ajo, jenjibre, y sal. Revuelva por unos 30 minutos y agregue el camaron. Cocine los camarones hasta que esten medio cocidos.

Agregue los brotes de haba, chiles, hongos, y la carne cocida. Continue el sofrito hasta que los vegetales esten medio cocidos para conservar su textura.

Agregue los tallarines e incorpore todos los ingredientes en la sarten.

Agregue el curry y distribuyalo con el resto de los ingredientes rapidamente.

Regrese el huevo en tiras y lo revuelve con los demas ingredientes.

Sirva inmediatamente.

Rice Sticks, Singapore Style

HAPPY CHINENE NEW YEAR!! Let’s celebrate the Chinese New Year with this magnificent dinner!


Rice Sticks, Singapore Style

Ingredients

½ oz Dried Chinese black mushrooms
½ tbs soy sauce
4 tbs water or chicken stock
1 ½ tbs vanilla - curry powder (recipe below)
1 cup thin rice noodles
4 tbs vegetable oil separated
2 beaten eggs
2 green onions cut in diagonal
½ tbs finely chopped garlic
½ tbs finely chopped fresh ginger root
4 oz small shrimp, peeled and deveined
4 oz bean spouts
¼ red bell pepper, cut julienne
2 oz cooked pork or chicken, cut julienne
Salt to taste

Vanilla-Curry

1 tbs turmeric
½ tsp dry mustard
1/8 tsp ground cardamom
1 tsp ground cumin
1 tsp ground ginger
1 tsp onion powder
1/8 tsp garlic powder
1 tbs paprika
½ Ugandan vanilla bean (Cut lengthwise and seeds removed)

Mix all of the curry ingredients until well incorporated and set aside. (Use the seeds of the vanilla bean).

Soak the mushrooms in warm water until soft then squeeze them, cut off and discard the stems. Cut the caps into julienne.

Mix together the soy sauce, water or stock, and curry powder.

Soak the noodles in warm water (not hot) until softened, about 20 minutes and drain.

Heat the oil in a wok or a large, non-stick sauté pan. Cook the eggs first and swirl them to cover the bottom of the pan in a thin layer.

As soon as the eggs are set, remove them to a cutting board. Cut into thin shreds.
Heat the rest of the oil in the same wok or pan until very hot.

Add the scallions, garlic, ginger, and salt. Stir fry for about 30 seconds. Add shrimp and stir-fry until the shrimp is about half cooked.

Add the bean sprouts, peppers, mushrooms, and meat. Continue to stir-fry until the sprouts and peppers are somewhat cooked. They still should be crisp.

Add noodles and continue to stir-fry until all of the ingredients are well mixed and hot.

Add the curry mixture. Quickly stir and toss the mixture to distribute it evenly.

Return the shredded omelet to the pan and toss to mix in.

Serve immediately.

Grilled Chicken with Tangelo-Vanilla Glace

Grilled Chicken with Tangelo-Vanilla Glace

Glace

10 small tangelos (mandarin o orange would work too)
1/3 cup water
1 Hawaiian vanilla bean
4 oz Agave syrup
2 tbs mustard

Peel tangelos, blend them with water and strain them. Pour juice into a small pot, add vanilla bean (cut lengthwise, seeds removed, and pod), agave and mustard. Let it boil and reduce to medium-high heat stirring constantly to prevent scorching the bottom of the pot. Reduce juice by half or until the water has evaporated (about 10-15 minutes). Remove vanilla pod. Let it cool at room temperature, cover, and put in the refrigerator. This can be done the day before. The cold syrup should coat the back of a spoon.

3 large boneless chicken breasts
¼ tsp each:
Black pepper
Cumin
Garlic powder
Onion powder
Brown sugar
Celery salt
Cayenne
Ground oregano
Ground coriander
Fennel seeds

1 tsp each:
Dried chives
Dried parsley

1 tbs cooking oil

Salt to taste

Mix the seasonings in a bowl, except for the salt. Cut the chicken in halves lengthwise. Season both sides of the chicken breasts with salt and rub them with the spice mix.

Lightly coat them with the cooking oil to prevent sticking and grill them for 3-5 minutes each side. Before removing them from the grill, double coat them with the glace.

Enjoy!