Chicken Shawarma Bowl!

For the yogurt sauce:

1/4 c. Greek yogurt

2 T. tahini

2 cloves garlic, grated

2 T. lemon juice

2 t. lemon zest

2 T. water

1/4 t. pepper

For the chicken:

4 cloves garlic, grated

2 T. lemon juice

2 t. cumin

2 t. paprika

1/2 t. curry powder

1/2 t. cinnamon

2 lbs. chicken breasts, cut into pieces

1 T. olive oil

For the rice:

2 c. brown rice

1/2 c. toasted pine nuts

3 T. chopped parsley

1/4 t. pepper

For the zucchini:

2 zucchini, diced

2 yellow squash, diced

1 T. olive oil

1/4 t. salt

1/4 t. pepper

1 t. cumin

2 cloves garlic, minced

In a small bowl, combine the yogurt sauce ingredients.

In another small bowl, combine the ingredients for the chicken spice mixture.  Saute chicken in a large pan with olive oil until cooked through.  Remove chicken and add 1/2 c. water to the pan and stir, scraping the bottom.  Add the spice mixture and cook 2 minutes until sauce thickens.  Add the cooked chicken to the skillet and stir until chicken is well coated.  

Meanwhile, cook the brown rice until done and stir in pine nuts, parsley, 2 T. lemon juice, 1 t. lemon zest, and pepper.

In a separate skillet, sautee zucchini in olive oil with salt, pepper, cumin, and garlic.

Combine rice, chicken, and zucchini in a bowl and serve with yogurt sauce on top.

Rhubarb Chess Pie!

For pie crust:
1 1/2 c. flour
1/2 t. salt
1/2 c. butter, cut into small pieces
1/4 c. cold water

For pie filling:
2 c. rhubarb, chopped
1 1/4 c. sugar
4 eggs, beaten
1/2 c. heavy cream
1/4 c. butter, melted
2 lemons, juiced
1 T. cornstarch
2 t. vanilla
1/4 t. salt

Prepare pie crust by cutting butter into flour and salt with a fork in a large bowl.  Add water 1 T. at a time and mix with a fork.  Once enough water is added, knead the dough into a ball and roll out onto a floured surface.  Place crust into a pie pan and crimp the edges.  Line the crust with foil and bake for 8 minutes at 375 degrees.  Remove foil and place rhubarb on a pan beside the crust and bake for 10 minutes.  Sprinkle rhubarb with sugar and pour into pie crust.  In a separate bowl, mix together the eggs, cream, melted butter, lemon juice, cornstarch, vanilla, and salt.  Pour over the rhubarb and bake for 40 minutes.  Cover with foil and bake for 10 more minutes or until the filling is set.  Let cool for 2 hours before serving.

Cream Cheese Danish!

1 can of refrigerated biscuit dough (makes 8 biscuits)
1 egg, separated
8 oz. cream cheese
1 T. honey
1 t. cinnamon
1 t. vanilla
blueberries
1/4 c. powdered sugar
1 T. milk

Place each biscuit on an ungreased cookie sheet.  Press with a small glass to create a spot for the cream cheese filling.  Brush the edges of the biscuit with egg yolk.  Mix the egg white with the cream cheese, honey, cinnamon, and vanilla and spoon into each biscuit.  Top with blueberries and bake for 20 minutes at 375 degrees.  Mix powdered sugar and milk to make a glaze.  Spoon glaze over the baked pastries and let cool.