Ingredient: Cinnamon

Apple Crisp

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 Apple Crisp
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Course Dessert
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Instructions
  1. Preheat Oven to 350
  2. Butter a 1½ quart baking dish
  3. Spread apples in the baking dish and sprinkle with 1/3 cup water
  4. Combine flour, sugar, cinnamon, and salt in a bowl
  5. Mix in butter (using your fingers)
  6. Make crumbs, and spread them evenly over the apples
  7. Bake 30 minutes

Baklava

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 Baklava
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Instructions
Filo
  1. Brush 4 sheets of filo with melted butter, placing each sheet on top of each other after buttered
Nut Mixture
  1. Mix ground nuts, 3/4 cup sugar and nutmeg
  2. Spread on leaves
  3. Roll from short side
  4. Bake at 350 until tops are light brown
  5. When you take it out of the oven, slice
Glaze
  1. Mix one cup sugar, 3/4 cup water, and one cup honey, a drop of lemon juice in saucepan
  2. Boil for 5 minutes
  3. Spread on the baklava (2-3 line)

Noodle Pudding

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 Noodle Pudding
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Instructions
  1. Mix all ingredients together and mix with noodles
  2. Pour into well greased oblong dish
  3. Dot top with dabs of margarine and make design with cinnamon and sugar
  4. Bake at 350 for 1 hour or until top is lightly browned

Middle Eastern Chicken Kebabs

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 Middle Eastern Chicken Kebabs
Chicken thighs are marinated in a tangy Middle Eastern-style blend of Greek yogurt, lemon, garlic and spices, then grilled on skewers until golden brown. The kebabs are delicious over a bed of golden Basmati Rice Pilaf with Dried Fruits and Almonds (as pictured above) and with my Roasted Carrots with Thyme or on top of a Greek salad. https://www.onceuponachef.com/recipes/middle-eastern-chicken-kebabs.html
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Prep Time 20 minutes
Cook Time 15 minutes
Passive Time 8 hours
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Prep Time 20 minutes
Cook Time 15 minutes
Passive Time 8 hours
Servings
people
Ingredients
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Instructions
  1. In a medium bowl, combine the yogurt, olive oil, paprika, cumin, cinnamon, red pepper flakes, lemon zest, lemon juice, salt, pepper and garlic.
  2. Thread the chicken onto metal skewers, folding if the pieces are long and thin, alternating occasionally with the red onions. Be sure not to cram the skewers. (Note: You'll need between 6-8 skewers.) Place the kebabs on a baking sheet lined with aluminum foil. Spoon or brush the marinade all over the meat, coating well. Cover and refrigerate at least eight hours or overnight.
  3. Preheat the grill to medium-high heat. To grease the grill, lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated. Grill the chicken kebabs until golden brown and cooked through, turning skewers occasionally, 10 to 15 minutes. Transfer the skewers to a platter and serve.
Recipe Notes

I've specified chicken thighs as opposed to boneless chicken breasts for this recipe because they are more flavorful, and less likely dry out. Additionally, the lemon juice in the marinade will make boneless chicken breasts tougher when cooked.