Healthy Mediterranean Cooking at Home

Monthly Archives: June 2023


BBQ Chicken

Serves 4

NOTE: To help ensure that each breast finishes cooking at
approximately the same time, buy pieces of similar size. You can grill these chicken pieces on an outdoor grill, an indoor grill, the oven broiler, or in an air-fryer or an air-fryer with a grill plate.

4 bone-in, skin-on chicken breast halves (about 12 ounces each)
trimmed of excess fat and skin
Ground Black Pepper
Vegetable oil

Apple Mustard Barbecue Sauce
2/3 cup apple butter or any fruit butter
1/3 cup apple cider vinegar
2 tablespoons whole-grain mustard
1 teaspoon dry mustard powder
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/3 cup water
1/3 cup brown sugar



For the Chicken:
Season the chicken breasts well with salt on all surfaces. Cover with plastic wrap, and refrigerate for 1 hour. Rinse chicken under cold water and dry thoroughly with paper towels.
Season chicken with pepper.

For the Sauce: Whisk all the sauce ingredients together in a heavy-bottomed 2-quart saucepan. Cook over low heat until thickened. Set aside.

Preheat your cooking device according to manufacturer instructions.

Cook chicken on all sides until lightly browned
and meat has faint grill marks, 6 to 8 minutes.
Brush the chicken with sauce and cook for 15 minutes, Turn the chicken over and brush with more sauce.

Cook the chicken until it reaches 160 degrees, 15 to 20 minutes longer.

Directions for the Aur-Fryer

Preheat the air fryer to 370 degrees.
Lightly coat the chicken with the BBQ sauce.
Place the chicken breasts in the air fryer basket and cook for 30 minutes, turn the chicken over after 15 minutes. Baste the chicken with the sauce.

Cook until the thickest part of the chicken reaches 165 degrees F. Thicker or larger chicken breasts may take a few minutes long.


Potato Salad


1 ½ lbs whole medium Yukon gold potatoes
2 hard-boiled eggs
1 teaspoon salt
2 tablespoons pickle juice
¼ cup minced bread and butter pickles.
½ cup finely chopped sweet onion or scallions
2 celery stalks, finely chopped
½ cup olive oil mayonnaise
Salt and black pepper to taste


Place the potatoes in a large pot with a lid. Cover the potatoes with cold water and add 1 teaspoon salt.

Bring to a boil, lower the heat, and cook the potatoes with the lid ajar until tender, about 15 minutes.

Drain the potatoes and cool. When cool enough to handle, peel the potatoes. Slice the potatoes into a storage bowl.

Add the pickle juice and let sit at room temperature for an hour or so.

Add the remaining ingredients, mix well, and taste to see if the salad needs salt. Add black pepper to taste.

Cover the bowl and chill in the refrigerator.


Asparagus with Roasted Red Pepper Salad


1 large Jarred roasted red pepper strips, drained
1 bunch of asparagus cooked and cut into 1-inch pieces
1 tablespoon extra virgin olive oil
1 teaspoon lemon zest
2 tablespoons lemon juice
1/2 teaspoon sea salt
1/4 teaspoon pepper


Place asparagus in a serving bowl.
Add red pepper slices, olive oil, zest, juice, salt, and pepper. Toss gently and serve.



Sweet and Spicy Asian Barbecued Ribs

Ribs take 2 ½ hours to cook.

Yield: 4 servings


1 slab of baby back ribs, trimmed of excess fat
2 tablespoons store-bought Asian spice rub {0r equal parts 0r Chinese spice powder, salt, brown sugar, red chili flakes, sesame seeds, ginger, garlic}

1 small clove garlic, minced
1 1/2 tablespoons soy sauce
1/2 tablespoon rice vinegar
1/2 tablespoon hoisin sauce
2 tablespoons ketchup
1 heaping tablespoon of honey
1 heaping tablespoon of apricot preserves
1 heaping tablespoon of brown sugar
1/2 teaspoon freshly grated ginger
3/4 teaspoon chili sauce (recommended: Sriracha)
1 green onion, finely chopped


Preheat the oven to 300 degrees F.
Season the ribs with the Asian spice rub. Put the ribs, and meat side up, on a large baking sheet. Cover with foil and bake for 1 hour.

While the ribs are cooking, prepare the barbecue sauce. Combine all the sauce ingredients in a small saucepan over medium heat. Simmer over low heat for about 20 minutes until thickened.

After the ribs have cooked for 1 hour, remove the foil and place the ribs on a plate. Discard all the fat on the pan. Return the ribs to the baking pan.

Baste the ribs with the barbecue sauce. Continue to baste the ribs, every 20 minutes three more times, or until the ribs reach an internal temperature registers 165 degrees F on an instant-read thermometer, about 1 hour and 20 minted of basting time.

Place the ribs on a cutting board and let rest, tented with aluminum foil for 5 minutes. Slice the ribs between each bone and arrange them on a serving dish.


Corn-Stuffed Tomatoes


4 firm, medium-sized tomatoes
2 cups fresh corn kernels, divided
¼ cup diced red bell pepper
3 tablespoons heavy cream
2 minced scallions
Kosher salt, cayenne pepper, and black pepper to taste
½ cup shredded cheddar cheese

Preheat oven to 400°F.

Cut off the tops of tomatoes; remove seeds and pulp with a spoon. Leave a 1/2-inch wall of flesh around the inside of the tomato so the sides don’t collapse when baked (discard pulp or reserve for another use). Invert tomatoes on a plate to drain briefly while preparing the filling.

In the processor, blend 1/2 cup of corn kernels and the cream until pureed. Pour into a mixing bowl.

Add the remaining corn, bell pepper, scallion, salt, and pepper.

Season the inside of the tomatoes with salt and black pepper, then fill with corn filling (the amount will vary depending on the size of the tomatoes). Arrange stuffed tomatoes in a baking dish. Press the cheese on the top of each tomato.

Bake tomatoes for 15–20 minutes until hot.



Half a medium head of green cabbage
1 carrot
2 scallions

1/4 cup mayonnaise
1/4 cup sour cream
1/4 cup heavy cream
1/2 teaspoon celery seed
3/4 teaspoons salt
1/2 teaspoon black pepper
1 tablespoon white wine vinegar
1 tablespoon honey
1 tablespoon lemon juice


Whisk together the dressing ingredients in a large bowl.
Finely shred the cabbages and carrots. Finely chop the scallions.

Add the dressing and stir well/ Cover the bowl and refrigerate until serving.





4 servings


1 tbsp sesame oil
1 head baby bok choy, cut into 1-inch pieces
2 scallions, sliced thinly, white and green portions separated
1½ tbsp fresh ginger, minced
5 cloves of garlic, minced
!/4 teaspoon crushed red pepper flakes
Sea salt and freshly cracked pepper, to taste
4 cups chicken bone broth
1 tbsp soy sauce
Salt and black pepper to taste
8 frozen Pork Dumplings


Heat oil in a saucepan over medium-high heat. Add the bok choy and white scallions. Cook, stirring often, for 2 minutes.

Add the ginger, garlic, red pepper flakes, sea salt, and freshly cracked pepper, to taste, and cook, stirring constantly, for 1 minute.

Add the bone broth then increase the heat to high and bring it to a boil. Remove from the heat and add soy sauce and sriracha, to taste.
Heat frozen dumplings in the microwave according to instructions.

Place 2 dumplings in each bowl and top with soup. and dark green portion of the scallions.


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