Saudi National Day was this past Sunday. The country was filled with decorations, lights, green and lots of flags. We went out the day before and everyone was wearing green and the streets were filled with kids and teenagers hanging out car windows and waving flags it’s a lot worse on the actual day but it’s really not fun unless your teenager to be stuck in traffic for hours. I took a few pictures of the decorations around Riyadh to share with you all. If you want to see some other pictures of the day take a look here on my personal blog.
I hope to be back sharing some recipes and reviews soon, I have been so busy with my shop Blog Me Pretty completely redoing it as well and a huge list of custom orders that I have. Once I feel comfortable with where I am with that I will be back here posting regularly. You can follow all those updates on my twitter if you have it. I hope you’re all well I am missing the Autumn season back home which we never get here so those of you who have it enjoy it.
Fatayer spots are all over Riyadh, they are extremely popular. One type of fatayer is the ones pictured above which is various sandwiches, stuffed grape leaves and such. I love these and sometimes we order a filled platter and serve them alongside mint tea which ends up being the best little meal. My favorite mixture is the cheese and sumac; they are such a perfect combination.
I tend to think us Americans killed the real dish of pasta loading every dish down with tons of cheese and seeming to think it’s just not pasta without it. In reality many real Italian pasta dishes do not even have cheese and (gasp) are amazing as they are. I have found that real Italian pasta taste so much. Chicken Piccata Pasta is such a savory dish tossed in a simple light sauce that packs a big punch. I love the way freshly diced tomatoes or even arugula garnished on top taste with it.
12 ounce pasta, cooked according to package instructions
1-1/4 pound boneless chicken breast, cut into 1 inch pieces
4 tablespoons olive oil, divided
2 shallots, chopped
4 cloves garlic, minced
2 tablespoons flour
1-1/2 cup chicken stock
1 juice of one lemon
1/4 cup cilantro, chopped
salt and pepper
tomatoes and arugula for garnish
1. On medium heat in a sauté pan add half of olive oil. In a small bowl add chicken and coat with salt and pepper. Add chicken into pan and cook until no longer pink, about 10-15 minutes.
2. When chicken has cooked make a well in the middle of the pan and add shallots and garlic. Cook until tender then add remaining oil, flour and chicken broth. Whisk until well combined and smooth. Add lemon juice, cilantro and salt and pepper to taste.
3. Drain pasta and add into the pan, toss with mixture. Allow to completely warm, about 5 minutes. Garnish top with tomatoes and arugula.
Yields: 4 servings
I have wanted to make and try German pancakes for a while now and finally an image I saw on Pinterest pushed me over the edge (I swear that site has made me craft and cook so much). My son and I are ecstatic about Breakfast food as it is. I made some sautéed apples out of some fresh green apples I had on hand for a topping and also served powdered sugar and maple syrup so everyone could choose their own topping. This was the most delicious and filling recipe in fact it’s so filling you do not need any other dishes to serve alongside. Please remember that you must beat the eggs as noted so they mixture is airy and puffs up and browns on the edges, this is a must for this recipe.
1/2 cup sugar
1 cup flour
1/2 teaspoon vanilla
1 cup milk
1/2 cup butter
1/2 teaspoon salt
1. Pre-heat oven to 350F. In an 11×13 baking dish add butter and allow to melt in oven.
2. In a mixing bowl add eggs and with a hand mixer beat until frothy for 2 minutes. Carefully add flour, milk, sugar, vanilla and salt, mix well.
3. Remove pan from oven and increase temperature to 400F. Pour mixture into pan and bake for 20-25 minutes.
Yields: 6 servings