Lebanese Lamb Kofta with Tzatziki

A Macedonian friend that I have on Instagram made these.  Good idea to make these for the first time.  I made them Lebanese style.

4 cloves garlic
1 tablespoon kosher salt, plus a pinch
1 pound ground beef chuck or lamb
3 tablespoons grated onion
3 tablespoons chopped fresh flat-leaf parsley

3 tablespoon chopped fresh mint

1 egg

1/2 cup of panko breadcrumbs 

1 tablespoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon cayenne pepper
1/4 teaspoon ground ginger
Freshly ground black pepper

Pinch red pepper flakes 
Olive oil, for brushing the grill

Directions:

Smash the garlic cloves, sprinkle with a generous pinch of salt, and, with the flat side of a large knife, mash and smear mixture to a coarse paste. Mix the paste and the remaining 1 tablespoon salt with the meat, onion, parsley, and spices.
Line a pan with aluminum foil. Divide the meat mixture into 28 rough balls. Mold each piece around the pointed end of a skewer (if you use wooden ones, soak them in water for 15 minutes before threading them), making a 2-inch oval kebab that comes to a point just covering the tip of the skewer. Lay the skewers on the pan, cover, and refrigerate for at least 30 minutes and up to 12 hours.
Heat a grill pan over medium heat or prepare a grill. Brush the pan lightly with olive oil. Working in batches, grill the kebabs, turning occasionally, until brown all over and just cooked through, about 6 minutes. Transfer to a serving platter and serve with tzatziki and flat bread.

Pumpkins Muffins

I made these at a whim!  These muffins are so tasty and simple!

Ingredients

1 3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
6 tablespoons unsalted butter
1 1/3 cups light brown sugar
2 large eggs
1 1/3 cups pumpkin purée
1 teaspoon vanilla extract

Instructions

Prep and preheat: Heat the oven to 350°F. Prepare a 12-cup muffin pan (or two 6-cup muffins pans) with liners, or skip the liners and just grease the cups.
Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.
Cream the butter and sugar: In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl, cream the butter and sugar until light and fluffy, 1 to 2 minutes.
Add the eggs: Add the eggs one at a time, beating after each addition until combined.
Add the pumpkin purée: Mix in the pumpkin purée and vanilla extract.
Add the dry ingredients: Stir in the dry ingredients, mixing until just combined. Do not overmix.
Divide the batter: Spoon the batter into the prepared muffin cups so they are 3/4 of the way full.
Bake the muffins: Place the muffin tin in the oven. Bake for 18 to 22 minutes, until a tester comes out with few crumbs.
Cool the muffins: Let the muffins cool enough to handle, then transfer them to a wire rack to finish cooling.

http://www.thekitchn.com/how-to-make-pumpkin-muffins-224030

Greek Pizza with Spinach, Olives, and Feta

Made this pizza as a trial run for this weekend.

Pizza dough (I used the focaccia recipe)
8 oz fresh spinach
Chopped red onion
Dried oregano
Dried basil
Ground black pepper to taste
olive oil
1 large tomato, thinly sliced
1 cup crumbled feta cheese
Kalamata olives, pitted and cut in half

Sauté the spinach with red onions, add salt and pepper, put to the side.
Generously oil the baking tray.
Spread the olive oil, oregano, basil, salt, and pepper on the pizza dough,.
Line the tomatoes, Kalamata olives, spinach mixture, and top it with the feta cheese.

Bake on 450°F/230°C