Do nothing from rivalry or conceit, but in humility count others more significant than yourselves.
Could you imagine if we lived as described in the above verse? With Thanksgiving only two days away isn’t this fitting? Could you imagine if we considered others to be more significant than ourselves? What a different world we would live in. I would have let the person driving beside me to get over in front of me, as the road goes down to one lane (hey, they saw the sign a half-a-mile back just like I did), or my husband would not have eaten the last eight cookies before I got home last night from work. Thanks honey.
I did however, hold open the door for a couple going into the same store as I was. And while I was taking my shower, my husband prepared my dinner for me. So not all is lost… we just have to keep fighting the good fight. Am I right???
Moving on… when I was in Iraq back in 2005/2006 there was this little piece of heaven while I was over there in the form of a Turkish restaurant that my friends and I would go eat at, when we had spare time. It was a older man with his two grown sons who ran the restaurant. The items that Turkish style pizza, Döner kebab, Turkish coffee, and Chicken Tava. It was all SO good, made with love and care. The older gentleman would come sit at our table and talk to us.
But, how I wish I had paid more attention to how they made all that delicious food. But I was too busy stuffing my face with it instead. Sigh.
Since leaving I have been on a hunt how to make some of these recipes. One of my absolute favorites was the Chicken Tava that would come out in a little Terra-cotta pot steaming hot, with a side of the best rice I have ever eaten. Doing a little research, I learned Chicken Tava is not an authentic Turkish dish. It was created for Americans, to cater to their food preference. So I would assume this is not a recipe that would have been served in their homes, however it would have been an option at restaurants.
I had assumed it was just chicken cooked in tomatoes, with melted cheese on top. But it has pureed roasted red peppers in it. That gives it a warm, slightly spicy taste. It just works. This is what I know. Give it a try. In fact, Mr. Mead asked what we were going to feed our 4 year old for dinner. He did not believe the 4 year old would ingest this. He was wrong (I was right 🙂 … gah, humility.. humility Leesa). He had several helpings.
- 1 pound Chicken Thighs cut into 1″ chunks (or chicken breast)
- 1 tablespoon olive oil
- 6 ounces of roasted red bell peppers
- 14.5 ounce tomatoes drained
- 1 small onion
- 3 cloves garlic, diced
- 1 tablespoon homemade seasoning
- 1/2 cup of Muenster, Provolone, or Mozzarella cheese
- 1 teaspoon Kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoke paprika
Preheat oven to 350 degrees Fahrenheit
Puree roasted red pepper in food processor. Place into medium size bowl.
Put drained tomatoes into food processor, leave tomatoes slightly chunky. Pour tomatoes into bowl with pepper puree.
Place olive oil in skillet on medium heat.
Add chicken, onion and garlic to skillet, cook until chicken juices run clear.
Add pepper/tomato puree and seasoning mix, stir.
Leave mixture in skillet if skillet is oven safe, or pour into a 8 x 8 glass baking dish. Cook for 20 minutes.
Remove from oven, place cheese on top cook for additional 10 minutes. If cheese is not bubbly and browned to liking. Place back in oven and broiled for 2-3 minutes longer. But watch it very carefully.
Enjoy with some sticky rice or flat bread (Pita/Naan).
Nutrition facts is above recipe, it does not include rice.