Tina's Favorite Recipes

I am of Armenian descent and we are known for our flavorful food! My fondest memories are of sitting around the kitchen table as a girl watching my mom roll grape leaves and stuff tomatoes, peppers, and zucchini with meat and rice—a delicious dish we call dolma. I’m proud to share some of her wonderful and flavorful recipes!

STUFFED TOMATOES, PEPPERS, AND ZUCCHINI (DOLMA)

2 large tomatoes, 2 large green peppers, and 2 long thin zucchinis
1 pound lean ground beef
½ cup rice
1 large onion finely chopped
2 tablespoons tomato paste
¼ teaspoon salt
¼ teaspoon black pepper
4 tablespoons lemon juice

Cooking Liquids:
2 cups hot water
1 tablespoon tomato paste
4 tablespoons lemon juice

Use a long corer to hollow the zucchinis. Use a spoon to hollow the tomatoes and peppers. In a bowl, mix meat, chopped onion, rice, tomato paste, lemon juice, salt, and pepper. Stuff tomatoes, peppers, and zucchinis and place in a deep pot. Mix cooking liquids together and pour over stuffed vegetables. Bring to a boil and reduce heat to low. Cook for 45 minutes. Place stuffed vegetables on a serving platter and enjoy.

HUMMUS

Hummus is a very popular, easy to make, delicious spread that has grown in popularity. It can be served as a dip with wedges of pita bread or vegetables, and goes well with broiled or grilled meat. It can also be used as a healthy alternative to mayonnaise on sandwiches.

1 can (15 oz) chick peas; drain and reserve ½ cup fluid
3 cloves minced garlic (1 ½ teaspoons)
1 teaspoon salt
5 tablespoons extra virgin olive oil
2 tablespoons lemon juice
3 ½ teaspoons tahini (sesame seed puree) Can be found in
international food isles of most large supermarkets

Drain can of chick peas and reserve ½ cup fluid. Mix tahini thoroughly before using to incorporate oil that separates during storage. Using a food processor or blender, combine and blend all ingredients until smooth. If hummus is too thick, add a few tablespoons of reserved chick pea fluid and blend again. Pour in serving platter.

CHICKEN SCALLOPINI

This is my favorite fast microwave chicken dish for a busy night.
Cooks in 5 minutes and is tender every time!

4 chicken breasts
2 tablespoons melted butter
1 tablespoon lemon juice
1 egg
1/2 cup Italian style bread crumbs
1/4 cup grated Parmesan cheese
1 tablespoon chopped fresh basil or 1 teaspoon dried basil
1/4 teaspoon salt
1/8 teaspoon pepper

Place melted butter in a bowl and beat in lemon juice and egg with a fork. In a separate bowl, mix bread crumbs, cheese, basil, salt and pepper. Dip chicken breasts into egg mixture, coat evenly with crumb mixture and arrange in a microwave safe dish. Microwave on high uncovered for five minutes. Turn chicken over and microwave another five minutes.