Tag Archives: kosher chicken recipe

What’s Cookin’ This Week?

The first week back to work after a month of short weeks during the chagim is always a doozy, and so to be honest, I have NO idea what I am making for Shabbat dinner tonight! At least not yet…

But I do know that my husband and I are dying to try a fantastic looking recipe from this month’s Food and Wine. As soon as I saw this recipe for Braised Chicken with Cilantro, Mint and Chilies I knew my husband would start drooling. He loves any dish that creates a marinade using fresh herbs like this one. I’ll let you know how it turns out…!

Last weekend I had a really delicious cherry apple noodle kugel that I am looking forward to re-creating. While the kugel was delightful, I want to update this American-Jewish classic by using FRESH cranberries instead of canned cherry pie filling – it will probably turn out similar to this recipe for Apple-Pear Cranberry Kugel. Stay tuned!

Apples apples are everywhere and this time of year I do my best to make as many apple desserts and treats as possible. What’s on tap for my baking agenda this weekend? None other than Apple Pie with Cheddar Crust. If you are scratching your head about this one…allow me to explain: by incorporating the savory cheddar into the pie crust, you end up with both a flaky crust, and a delectable sweet-salty quality to the pie. I love this recipe from Bon Apetit, and I cannot wait to serve it to a dear friend who is visiting from in town this weekend.

A few months ago I wrote about a new cookbook, Jerusalem, from the acclaimed duo Yotam Ottolenghi, an Israeli and Sami Tamimi, a Palestinian. Their much-anticipated cookbook Jerusalem is now available for purchase and receiving rave reviews. Want to see if their style strikes your fancy? Try their recipe for Stuffed Eggplant with Lamb and Pine Nuts.

Wishing everyone a Shabbat Shalom, wonderful weekend and happy cooking!

Posted on October 19, 2012

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Shabbat Recipe Round-up

This Shabbat feels like the first real Shabbat of Spring, not to mention, our chance to relish some challah and other chametz-related treats.

A new variety of vegetables is starting to crop up at the supermarkets and farmers markets, so time to welcome them onto your dinner menu! To start your meal try this Fennel Zucchini Soup with Warm Tomato Relish.

I am always looking for easy chicken recipes, and this Smoked Paprika Chicken from The Shiksa in the Kitchen is a tasty and fast recipe to try for Shabbat or for a weekday dinner.

If you are like me, then you’re probably still in need of a pasta fix after Passover. Try this Penne with Asparagus and Cherry Tomatoes as a side dish, or if you want to have an all-in-one dish, add some grilled chicken on top of the pasta to serve as your main entree. Of course, leave off the Parmesan cheese.

As I have written before, I cannot get enough kale these days, so what a great way to serve up this hearty and healthful green – Tuscan Kale Caesar Slaw! Like the pasta above, if you’re serving with a meat meal just leave off the cheese.

I am not a big fan of pareve or vegan desserts, but when I saw this recipe for Mexican Hot Chocolate Cupcakes with Whipped Cream I couldn’t believe my eyes. What a great recipe, and can you believe it – pareve whipped cream!?! If you haven’t tried baking with coconut milk before, you may soon fall in love with this versatile ingredient after making these cupcakes.

Shabbat Shalom, happy Spring and happy cooking!

http://food52.com/recipes/7535_mexican_hot_chocolate_cupcakes_with_whipped_cream_vegan

Posted on April 19, 2012

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Game Day Snacks: Chicken Wings Two Ways

Yield:
2 dozen wings


It seems we are in the final month of American Football season, concluding with the SuperBowl in a few weeks. Confession: I know absolutely nothing about football, and I am just fine with that. But I do love traditional Sunday football “fare,” and so for the next few weeks I’ll be providing my husband’s favorite recipes that go along with good game watching

Up first: my fried chicken wings, two ways.

If you don’t have a proper deep fryer, of course you can bake the chicken wings before saucing them. You can also fill a large pot with oil and use that for frying.

Traditional-Style Hot Wings

  • vegetable oil for frying
  • 2 dozen chicken wings
  • 3/4 cup pareve margarine or butter flavored shortening
  • 3/4 hot sauce of your choice
  • 1 Tbsp salt
  • 1/2 Tbsp black pepper
  • celery sticks for garnish

Rinse chicken wings in cold water, and pat dry thoroughly.

In a deep fryer or large pot, heat oil to 375 degrees. Fry wings in oil for approximately 12-15 minutes, until just crispy.

Meanwhile, heat margarine and hot sauce in a saucepan on medium heat. Whisk until heated through and smooth. Pour sauce into a large mixing bowl, add salt and pepper.

When wings are done, add wings to large bowl and toss to sauce. Add celery sticks for garnish, and serve.

 

Sweet N Spicy Asian Chicken Wings

Ingredients

 

  • oil for frying
  • 2 dozen chicken wings
  • 1/2 cup soy sauce
  • 2 Tbsp sriracha sauce
  • 1/4 cup honey
  • 1 Tbsp sesame oil
  • 2 garlic cloves, finely chopped
  • 3 scallions, chopped (green and white parts)

Directions

Rinse chicken wings in cold water, and pat dry thoroughly.

In a deep fryer or large pot, heat oil to 375 degrees. Fry wings in oil for approximately 12-15 minutes, until just crispy.

Meanwhile, heat soy sauce, sriracha, honey, sesame oil and garlic in a saucepan on medium heat. Whisk until heated through and smooth. Bring to a boil and let reduce slightly, just 2-3 minutes. Pour sauce into a large mixing bowl.

When wings are done, add them to the large bowl and then toss to cover with sauce. Garnish with chopped scallions and serve.

Posted on January 15, 2012

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

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