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Mediterranean Salmon
Dinner Mediterranean

Mediterranean Salmon

4.5

Prep
5 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Mix oil and vinegar together in a small bowl.
  2. 2 Arrange salmon fillets in a shallow baking dish. Rub garlic over salmon, then pour oil and vinegar mixture over top, turning once to coat. Season with garlic salt, then scatter cilantro and basil over top. Let sit for 10 minutes.
  3. 3 Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  4. 4 Remove salmon from marinade and shake off excess. Discard all but a few tablespoons remaining marinade.
  5. 5 Broil salmon in the preheated oven, turning once and brushing occasionally with reserved marinade up until the last 4 minutes, until fish is browned on both sides and flakes easily with a fork, 10 to 12 minutes.

By ARIEL1O1

Savory Quail Tagine
Dinner Mediterranean

Savory Quail Tagine

4.0

Prep
20 min
Cook
40 min
Total
90 min

Instructions

  1. 1 Rub the ras el hanout onto the entire surface of the quail including beneath the wings and legs. Use all the seasoning. Allow to rest at room temperature for 30 minutes.
  2. 2 Preheat oven to 375 degrees F (190 degrees C). Remove the middle rack(s) and place the lower rack on its lowest position.
  3. 3 Place a diffuser over stove burner so base of tagine is not in direct contact with it. Place the tagine base on the diffuser and heat over medium heat; add the oil. When oil is hot, add the carrots and leeks. Saute until leeks are tender, about 5 minutes. Separate the leeks into single rounds using a wooden spoon. Push the vegetables to the sides of the tagine and add the quail and garlic. Cook the quail on all sides until nicely browned, about 10 minutes. You may need to add a bit of oil occasionally, depending on the bird's fat content. Remove tagine from heat.
  4. 4 Arrange apricots, potatoes, and tomatoes around the edges, leaving the quail uncovered. Sprinkle all ingredients with the loomi aswad.
  5. 5 Cover the tagine place in preheated oven. Roast until the internal temperature of the quail has reached 150 degrees F, 35 to 40 minutes.
  6. 6 Uncover the tagine and, if desired, brown quail under the broiler 2 to 3 minutes.
  7. 7 Sprinkle with fresh coriander before serving. Serve with ice cold milk.

By Buckwheat Queen

Instant Pot Mediterranean Couscous Salad
Lunch Mediterranean

Instant Pot Mediterranean Couscous Salad

Prep
15 min
Cook
25 min
Total
65 min

Instructions

  1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Heat olive oil; add couscous and mung beans. Cook and stir for 2 minutes. Add vegetable broth and 1 teaspoon salt. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
  2. 2 Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes and then quick-release the remaining pressure, about 5 minutes more. Unlock and remove lid. Fluff couscous with a fork. Let sit until cool, about 10 minutes.
  3. 3 Combine couscous, mung beans, cucumber, tomatoes, lemon juice, and cilantro in a bowl. Sprinkle with 1 teaspoon salt and pepper.

By Fioa

Sofrito Chicken
Dinner Mediterranean

Sofrito Chicken

4.2

Prep
20 min
Cook
70 min
Total
90 min

Instructions

  1. 1 Make sofrito: Combine tomatoes, green bell pepper, red bell pepper, Cubanelle pepper, onion, garlic, and cilantro in the bowl of a food processor; pulse until finely chopped. Set aside 1 cup sofrito; store remaining in the refrigerator for another use.
  2. 2 Make chicken: Heat olive oil in a large skillet over medium heat. Season chicken with adobo and cumin. Add chicken to hot oil in the skillet and sear until golden brown, 5 to 6 minutes per side. Reduce heat to low, then add chicken broth and 1 cup sofrito. Cover and simmer until chicken is fall-apart tender, about 1 hour.

By My Hot Southern Mess

Waffled Falafel
Dinner Mediterranean

Waffled Falafel

3.9

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat a waffle iron according to manufacturer's instructions. Spray the inside of the waffle iron with cooking spray.
  2. 2 Process garbanzo beans in a food processor until coarsely chopped. Add onion, egg whites, cilantro, parsley, garlic, flour, cumin, salt, coriander, black pepper, cayenne pepper, and cardamom to garbanzo beans. Pulse, scraping down the sides of the bowl occasionally, until falafel batter resembles a coarse meal. Pour batter into a bowl and stir with a fork.
  3. 3 Spoon about 1/4 cup falafel batter onto each section of the preheated waffle iron. Cook until evenly browned, about 5 minutes. Repeat with remaining batter.

By The Gruntled Gourmand

Slow Cooker Mediterranean Chicken and Vegetables
Dinner Mediterranean

Slow Cooker Mediterranean Chicken and Vegetables

4.4

Prep
30 min
Cook
320 min
Total
385 min

Instructions

  1. 1 Combine turmeric, ginger, coriander, salt, cumin, and cayenne pepper in a small cup. Rub mixture over chicken and let sit at least 30 minutes.
  2. 2 Combine chickpeas, diced tomatoes, artichoke hearts, carrots, garlic, and cinnamon stick in the bottom of a 6- to 7-quart slow cooker.
  3. 3 Heat olive oil in a large nonstick skillet over medium-high heat. Add chicken and brown, about 4 minutes per side. Transfer chicken to the slow cooker, bone-side-up. Add onion to the same skillet. Saute over medium-high heat until onions have taken on a yellow color from turmeric and are starting to brown on the edges, about 5 minutes. Transfer to the slow cooker.
  4. 4 Cover the slow cooker and cook on Low for approximately 2 hours.
  5. 5 Place green beans, bell pepper, and cilantro over chicken. Cover and cook approximately 3 hours more.
  6. 6 Meanwhile, boil 3 cups of water in a saucepan. Add couscous and stir. Cover the pot and turn off the heat. Let sit until water is absorbed and couscous is tender, 5 to 10 minutes.
  7. 7 Place hot couscous on each plate and top with chicken and vegetables. Spoon juices from the slow cooker over each serving.

By DEBMCE4

Carrot and Coriander Soup II

Carrot and Coriander Soup II

4.1

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Place the carrots, onion, vegetable broth and cilantro into a large saucepan. Bring to a boil, and cook until the carrots are tender, about 10 minutes. Remove from heat and allow to cool slightly.
  2. 2 Puree the soup until smooth, using a blender or food processor. Reheat before serving if necessary.

By VCOLLO

Spicy Mango Relish

Spicy Mango Relish

5.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Peel mango using a vegetable peeler. Continue to use the peeler on the flesh of the mango down to the pit, creating thin slices of mango. Stack the mango strips and slice into thin strips; cut crosswise to make very finely diced mango. Transfer mango to a small bowl.
  2. 2 Stir cilantro, Asian chile pepper sauce, rice vinegar, and salt into mango.

By John Mitzewich

Grilled Lime Cilantro Chicken with Sweet Chili Sauce
Dinner

Grilled Lime Cilantro Chicken with Sweet Chili Sauce

4.8

Prep
15 min
Cook
12 min
Total
207 min

Instructions

  1. 1 Place chicken in a resealable plastic bag. Combine 1/4 cup cilantro, lime juice, soy sauce, olive oil, and garlic in a small bowl. Pour over chicken and seal the bag. Let marinate in the refrigerator, 3 hours to overnight.
  2. 2 Preheat Panasonic® Countertop Induction Oven to Medium on the "Grill" setting.
  3. 3 Place chicken on the grill pan. Grill chicken for 6 to 7 minutes per side or until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C).
  4. 4 Brush chicken with sweet chili sauce. Garnish with 1 teaspoon cilantro.

By bdweld

2-Ingredient Rotel Bean Dip
Appetizer American

2-Ingredient Rotel Bean Dip

4.8

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Drain Rotel, and reserve liquid.
  2. 2 Combine tomatoes and black beans in a blender; blend until smooth. Add reserved liquid, a little at a time; blend until dip reaches desired consistency.

By ncope

Ridiculously Easy Queso Fresco "Dip"
Appetizer

Ridiculously Easy Queso Fresco "Dip"

3.7

Prep
10 min
Cook
3 min
Total
133 min

Instructions

  1. 1 Slice queso fresco in half horizontally, creating 2 rounds. Transfer to a shallow microwave-safe baking dish.
  2. 2 Spread salsa evenly over queso fresco and pour any residual juices around the dish for queso fresco to marinate in. Top with cilantro, jalapeño, and hot sauce. Cover with plastic wrap and let marinate for at least 2 hours, preferably longer.
  3. 3 Heat queso fresco in the microwave until slightly softened, about 3 minutes.

By Jillian Eileen

Chicken Hariyali Tikka
Indian

Chicken Hariyali Tikka

4.5

Prep
15 min
Cook
20 min
Total
215 min

Instructions

  1. 1 In a large bowl, grind together the cilantro, mint leaves, ginger garlic paste, lemon juice, green chile paste, and salt. Place the chicken in the bowl, and rub with the mixture. Cover, and refrigerate 2 to 3 hours.
  2. 2 Preheat the oven broiler. Lightly grease a baking dish.
  3. 3 Place the chicken in the baking dish, and broil 20 minutes, or until chicken juices run clear.

By Heeru

Salsa Deviled Eggs
Appetizer

Salsa Deviled Eggs

4.4

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Cut eggs in half lengthwise. Remove egg yolks; place yolks into bowl.
  2. 2 Mash yolks with fork. Add 3 tablespoons salsa and sour cream; mix well.
  3. 3 Spoon about 1 tablespoon egg yolk mixture into each egg white half.
  4. 4 Top each with about 1/2 teaspoon salsa and garnish with cilantro, if desired.
  5. 5 Cover and refrigerate until serving time or up to 24 hours.

By Eggland's Best

Keto Egg Muffins with Chorizo
Breakfast

Keto Egg Muffins with Chorizo

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray a 6-cup muffin tin with baking spray with flour (such as Pam®).
  2. 2 Heat a skillet over medium heat. Add chorizo and onion; pan fry about 10 minutes.
  3. 3 Beat eggs in a bowl with a splash of water. Add shredded pepper Jack cheese and cilantro to egg mixture.
  4. 4 Pour egg mixture into prepared muffin tin, filling each cup half-full. Spoon chorizo mixture evenly into cups.
  5. 5 Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20 to 30 minutes.

By Melissa Craven

Avocado Toast with Grilled Cheese
Lunch

Avocado Toast with Grilled Cheese

5.0

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  2. 2 Place bread slices on a baking sheet under the preheated broiler until toasted, 1 to 2 minutes.
  3. 3 Mix together mashed avocados, red onion, and cilantro in a bowl. Spread on toasted bread and sprinkle with Parmesan cheese.
  4. 4 Return to broiler until cheese is melted, 2 to 3 minutes.

By Charles Wees

Pesto Herb Spread
Dinner Italian

Pesto Herb Spread

4.6

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Place cream cheese and pesto in a food processor or blender. Blend until smooth. Mix in the chives and cilantro. Continue blending until smooth. Transfer to a mold lined with plastic wrap. Cover and chill in the refrigerator 1 hour, or until firm.

By veggigoddess

Cilantro-Lime Grilled Chicken
Dinner American

Cilantro-Lime Grilled Chicken

4.6

Prep
15 min
Cook
30 min
Total
75 min

Instructions

  1. 1 Whisk cilantro, lime juice, garlic salt, and black pepper together in a large glass or ceramic bowl. Add chicken; toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator, 30 minutes to overnight.
  2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  3. 3 Remove chicken from marinade and shake off excess. Discard remaining marinade.
  4. 4 Cook on the preheated grill, turning occasionally, until no longer pink at the bone and juices run clear, about 30 minutes. An instant-read thermometer inserted near but not touching the bone should read at least 165 degrees F (74 degrees C).

By muchemwa