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!
PREP: 5 MINS COOK: 40 MINS

INGREDIENTS:
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!

Watermelon salad was a

Success!
My first attempt and it was delicious, just wish I took a picture of the finished product but it looked very much like this. 

Try it, you will love it!

INGREDIENTS

1/3 cup extra-virgin olive oil

3 tablespoons fresh lemon juice

2 teaspoons kosher salt

1 teaspoon Tabasco

1/2 teaspoon freshly ground pepper

One 8-pound seedless watermelon, scooped into balls with a melon baller or cut into 1 1/2-inch chunks (10 cups), chilled

1/2 pound feta cheese, crumbled (2 cups)

1 1/4 cups pitted kalamata olives, coarsely chopped (optional)

1 small sweet onion, cut into 1/2-inch dice

1 cup coarsely chopped mint leaves

Mad Kitchen Scientist I am!

The fridge is bursting with fresh fruits and veggies so I'm making a few delish and healthy sides for the boys to enjoy.  

It's Science Fair time so while Jacob completes his Soda and Mentos project, I'm getting all Mad Scientist in the Kitchen! 

Herb-roasted Potatoes and Shiitake Mushrooms...

Oven-roasted Cauliflower with Garlic, Olive Oil and Lemon Juice...

Directions
Preheat the oven to 500 degrees F.
Place the cauliflower florets in a large saute pan or a roasting pan. Drizzle the olive oil over the cauliflower, and season with the garlic, lemon juice, salt and pepper. Place the saute/roasting pan in the oven and cook for 15 minutes, stirring occasionally to ensure even roasting. Remove from the oven and sprinkle with the Parmesan. Garnish with chopped chives and serve immediately while still warm.

Dinner is Served!

Another Snowy Sunday calls for something homemade, hearty and delicious so I whipped up this Roast Beef with Brussels Sprouts and Mushrooms...Yummy!

Dinner is served!

Jacob and I entertained Saturday evening serving Lamb chops, rosemary potatoes, Brussels sprouts and cranberry pumpkin scones.
My little chef helped with everything from selecting the menu to prepping the brussels. ..yummy!!!