Saturday, August 22, 2015

AlyaBuzz has moved

I have finally found a permanent home for AlyaBuzz.
Thanks for all of the support and please read, follow and share at

Thanks XOXO

Saturday, March 14, 2015

AlyaBuzz Has Moved

After months of dealing with a corrupt blogger site, I've decided to move AlyaBuzz to
Still a work in progress but please take the time to visit the new blog and follow!
Thanks for the love and support!

Monday, March 2, 2015

Hummus - Crusted Chicken

I love hummus, there I said it and not only did I say write it, I even wrote a little poem to the creamy yummy Mediterranean concoction!  
I love hummus with carrots
I love hummus with chips
I love that hummus is healthy and
Doesn't stick to my hips!
Maybe it's my Azerbaijani background, or maybe cause it's so delicious and good for you but, I eat it like ALL the time so, how is it that I never considered it as source for chicken?
Was looking for a new chicken breast recipe for the fam and came across the below recipe, thanks #GIMMESOMEOVEN
Try it, probably the best chicken dish I've ever made and earned the Jacob 2 thumbs up seal of approval!
Below is the recipe with my personal modifications, go ahead and put your own spin on it and share what you've done.
4 boneless, skinless chicken breasts
salt and pepper...I used Season-all
Instead of 1 zucchini, 1 yellow squash & 1 medium onion, chopped...I used corn and shallots.
1 cup hummus, homemade or store-bought...I used Trader Joe's Roasted Garlic but any hummus will do and if you make your own well then, I want YOUR recipe. 

1 Tbsp. olive oil 2 lemons...didn't have so didn't use 1 tsp. smoked paprika or sumac...replaced with garlic powderDIRECTIONS: Preheat oven to 450 degrees. Prepare one large baking dish or two smaller baking dishes with cooking spray.Pat the chicken dry. Season the chicken breasts with generous pinches of salt and pepper or other seasoning.  In a large bowl, toss the vegetables with olive oil until evenly coated. Season with salt and pepper.If using one baking dish, place all of the vegetables on the bottom of the dish in an even layer.  Lay the four chicken breasts evenly on top, then cover each chicken breast with the hummus so that the entire breast is covered.  
Squeeze the juice of one lemon over the chicken and vegetables.  Then sprinkle the pan with smoked paprika or sumac.  Thinly slice the remaining lemon, and place the slices in between the chicken and vegetables if desired.
**If using two pans, use one for the chicken and one for the vegetables.**
Bake for about 40 minutes, until the chicken is cooked through and the vegetables are tender.

Serve immediately.  
Well almost immediately and not before you arrange it on a pretty dish, take a few beautiful #foodporn pics and post to FB and instagram with the hashtag #AlyaBuzz. 

Good luck keeping the family from poking and destroying your beautiful creation while you're attending to it!

Now dig in and Enjoy!

Tuesday, February 24, 2015

Paint the Pork

Alya's Roasted Pork Shoulder Butt that is...
Not sure when AlyaBuzz went from all fashion to all food but when it's freezing outside, food not fashion is the only way to stay warm inside.  After all, with a closet full of beautiful coats, all I ever wear anymore is my down-filled boring black jacket that every year I swear I'll burn upon Springs arrival.
So, in an effort to exercise my creative muscles I've turned to food and last night took on pork, very Jewish mother of me I know.
As always, started with a recipe I found online and improvised to create this...sadly, pork doesn't make for great #foodporn but trust me, it was delicious!
Total Time: 40 min
Prep: 5 min
Level: Easy

Recipe give or take a little
3 tablespoons olive oil
3 tablespoons chopped garlic...I used garlic powder
Salt and freshly ground black pepper
My special ingredient, rosemary...I put that shit on everything especially, lamb and pork
1 (4 pound) pork shoulder

Preheat oven to 425 degrees F.
In a small bowl, mix together the olive oil, garlic, salt, pepper and rosemary. Using a pastry brush or, as in my case, paint brush (told you I improvise) and spread the mixture all over the pork butts.
Set the meat on a rack set (I didn't do this but recommend that you do so that the meat cooks evenly all around) into a roasting pan. 
Roast for 20 minutes, and then reduce the heat to 325 degrees F. Continue to cook until the pork reads ready...see not precise but about 20 minutes. Remove the pork from the oven and let stand until cool enough to handle or...long enough before your kids scream...I'm Hungry!!!
Said Kid...
So good especially when dipped into pomegranate molasses, a tangy red sauce commonly used in Mediterranean and Middle Eastern cuisines.  I grew up on lamb shish kabob and we often had it around the house.  If you don't have access to a Russian or Middle Eastern grocery store, here is an easy recipe..   
This is the brand I used only because my father, a food shopaholic, bought it for me but there are tons of other brands out there that are equally delicious.
See, the Jacula likes it and so will your kids... 
Enjoy and let me know if and when you try this recipe for yourself!
Gonna go sort through my coat closet now...out

Wednesday, February 18, 2015

The moment when

You're taking poolside selfies like a crazy teenager and the cocktail waitress comes by and says, "can I get you a drink ma'am?"
No tip for you biach and yes!  Yes, get me a drink pronto!