Grilled Barbecue Chicken

While there are no real official Lag Bomer foods, almost everyone I asked associates the day with a BBQ. And really I dont need much convincing to make a BBQ. I love the flavor of BBQ grilled food, meats, chicken, veggies…even fruit! So I decided to come up with the perfect grilled BBQ chicken breast recipe for Lag Bomer and it came out even better then I had hoped!

Its full of flavor, moist and just so yummy, and used ingredients you probably already have in your fridge! The trick with marinating chicken is to use some sort of acidic base which helps bring the marinade into the chicken and really pump it with flavor.

I used a grill pan for this (apartment living with no BBQ) but this will work on a regular grill as well, or even just using a pan to cook the chicken with the sauce.

Note that the marinade works great for veggies also! (see zucchini in the picture)

Anyway, enjoy this insane grilled chicken (which is also soooo easy to make!)

Grilled Barbecue Chicken

3-4 Chicken Breasts, sliced into 1/4 thick pieces

3 Cloves Garlic, crushed

1/4 C. Italian Dressing

1/4 C. Olive Oil

2 Tbsp. Mustard

1/3 C. Barbecue Sauce

1 Tbsp Rosemary

1/2 tsp Black Pepper

Mix everything except for the chicken in a bowl to create the marinade. Add in the chicken and let marinate for at least 2 hours (you can do less but it will be less flavorful).

Heat a grill pan or barbecue. Grill chicken 3-5 minutes on each side, depending on thickness.

If you want you can take the leftover marinade and heat it up in a pan and then use as a sauce for the chicken. (heating it up will kill the bacteria from the raw chicken allowing you to eat the sauce as is).

Enjoy!

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Pesach Brownie Cups

Brownies are a classic Pesach recipe because simply their easy to recreate without flour.

When I was thinking about a dessert for Pesach I wanted something that could be simple but elegant and make for a nice dessert, so what about brownie cups with ice cream or whipped cream (and fruit sometimes) inside.

SCORE! these guys were so yummy – fresh, 3 days old or reheated. They were easy to make and definitely make for an easy dessert that also will be sure to impress too!

Pesach Brownie Cups

Yield – 8-10 brownie cups

2 Eggs

1 tsp. Vanilla or Vanilla Sugar

1/3. C Oil

1/2 tsp. Salt

1/2 C. Sugar

1/2 C. Brown Sugar

1 tsp. baking powder

1/2 C. Cocoa Powder

2 1/2 C. Almond Flour

1/3 C. Potato Starch

Chocolate Chips

Preheat oven to 350 degrees. Oil muffin tins and set aside.

Mix the eggs, vanilla, oil and sugars together. Add the rest of the ingredients and mix. Fill muffin tin about 3/4 the way. Bake for 10-13 minutes.

As soon as they come out of the middle drop chocolate chips in the middle of them (the middle will cave in creating a cup).

Serve with ice cream, whipped cream, fruit…or eat alone!

Happy Pesach.

Beet Dressing Salad with Roasted Sweet Potatoes

Beets and roasted sweet potatoes I always feel are a classic yummy duo. Whether roasted together as a side dish or mixed in a salad…they just mesh and taste awesome together.

This past week I wanted to make a salad for shabbos. I was going to make a taco salad but all the kosher super markets were turned over for pesach already so I couldnt find what I needed. So plan B. I had some beet juice and thought – what if I made a dressing out of beet juice and put in a salad that also had roasted sweet potatoes…SUCCESS! So amazingly yummy. From just tasting the salad you would have thought there were actual beet in it. But it was just the juice.

Anyway this is a perfect refreshing and filling salad for anytime andddd happens to be perfect for pesach as well 🙂

Enjoy!

Beet Dressing Salad with Roasted Sweet Potatoes

Salad:

6 C. Romaine Lettuce, cut (can use mixed greens as well)

1 Can Cut Baby Corn

1 Pepper, orange or red (or half of each)

1 large, or 2 small Sweet Potatoes, cubed

2 tsp Oil

2 tsp salt

1/4-1/2 tsp pepper

Dressing:

1/4 C. Beet Juice

4 Tbsp Apple Cider Vinegar

1 Tbsp Lemon Juice

1 Tbsp Dijon Mustard (leave out for pesach)

2 Cloves Garlic, minced

1 tsp salt

1/4 tsp pepper

1/4 C. Olive Oil (or oil of choice)

Pre-heat oven to 375 degrees. Cut sweet potatoes into cubes. Mix with oil, salt and pepper. Spread onto baking sheet and bake for 35 min, until soft. Let cool

Combine the lettuce, corn, peppers and roasted sweet potatoes. Set aside.

Combine all the dressing ingredients except the oil and whisk to combine. Slowly add the oil to the rest of the mixture whisking as you do.

Add the dressing to the salad. Toss and serve 🙂

4 Ingredient Brownie-taschen

First, Happy Purim Katan! Second, happy blogaversary to me! Wow!! It’s been two years already! This blog is really special to me because its my outlet and excitement during my regular routine life. It is something I committed to and I am never going to turn back :). Heres just a small highlight of *some of the recipes that were posted over the year.

Anyway, on to this year! When I started my blog I was so excited that i was around purim time which means I was going to do something hamentaschen themed every year…and this year… 4 ingredient Brownie-taschen! Yes thats right, only 4 ingredients. SUPERR easy and BEYOND yum!!

Yum. They are soft, easy to make and look incredible! Also no worries about shaping a hamentaschen and “will the pinch hold” because these guys are triangle shaped thumbprint cookies. Yeah. simple easy and soooo yum!

For those of you who have been following long enough, you know I like to include a history piece. So if you are interested in reading the history of Hamentaschen see my Potato-Onion Hamentaschen .

Anyway heres the long waited recipe. Enjoy!

4 Ingredient Brownie-taschen

1 box Duncan Hines Brownie Mix

1 tsp. water

1/4 C. Oil

1 Egg

Chocolate chips or jelly

Pre-heat oven to 350 degrees. Mix together the brownie mix, water, oil and egg. Refrigerate for at least 1 hour.

Take dough (about 1 1/2 Tbsp) and shape into a triangle (not a hamentaschen, just regular triangle) (should NOT be flat…give it some height)

Bake for 10-11 minutes.

Right when come out of the oven take a teaspoon and spray the back of it with a little oil. Press teaspoon into center of the cookie to make like a thumbprint.

For the melted chocolate filling: Also while still hot, add chocolate chips to the hole. Wait about 1 min, then mix the chocolate chips (should melt and mix). Let cool.

Enjoy!!

Sweet-Chili Poppers

Super Bowl Sunday is almost here! I love sports, always have and while I may not be a die hard sports fan as I used to I enjoy watching (and playing) sports whenever I can.

While most years I do not throw or go to Super Bowl parties, growing up we would always eat that type of food on Super Bowl Sunday – french fries, BBQ chicken wings, dips….

But, now I have a husband whose favorite food is another classic Super Bowl food and I knew I had to make it – Chicken Poppers! and his favorite flavor is sweet chili so I knew it had to be done.

Now, I am not the biggest fried chicken person ( I try to stay on the healthy side) but I promised him I would make the real deal here and boyyyyy its good! Crispy pieces of chicken nuggets covered in a sticky, sweet and spicy sauce. Nothing can be better then that.

Will I be making this part of our menu for the Super Bowl (and in general)? YES! because it was so fast to throw together and is definitely a crown pleaser. So enjoy!

Sweet Chili Poppers

4 Chicken Breasts, cut into about 2 in. cubes)

2 Tbsn Corn Starch ( can use potato starch if dont have corn)

1/2 C. Flour

1 Tbsp Sugar

1/2 tsp Baking Powder

1/2 C. Water

1 tsp oil

1 1/2 C. Panko Crumbs

1/3. C Brown Sugar

1/3 C. Sweet Chili Sauce

1/3 C. Honey

3-4 Tbsp hot sauce (optional for extra heat)

Oil for frying

Pre-heat oven to 250 degrees. Whisk the corn starch, flour, sugar and baking powder. Add in the water and oil (it should be a thick consistency). Add in the chicken and toss to coat. Add in the Panko Crumbs and stir.

Heat about 1 inch of oil in a pan. Fry the chicken until light brown (about 3-4 min each side).

Place Chicken in a baking tin.

In a bowl, mix the brown sugar, sweet chili, honey (and hot sauce). Pour over the chicken and mix until pieces are coated in the sauce. Place in oven and bake for 20 minutes.

Enjoy!

Orange-Olive Oil Cake

Its been a while since I posted, but its winter and winter means sickness very often. Dont get me wrong… I LOVE winter, the cold, snow, my birthday’s in winter :), but theres usually some type of sickness too. But im back and just in time for another reason I love winter -Tu Bshvat!

Just the message of Tu Bshvat alone makes me happy, let alone that I love fruit and dried fruit. One message that can be taken is that the winter is a time where people believe that there is no growth – its cold out and clearly nothing is growing on the trees or plants. BUT!, really now is the time that the growth starts, you might not see it yet, but its there, planted and will blossom as soon as the warm air, aka the right time hits. In life, there are times it feels that we are trying and trying to do the right thing and grow in the right direction in whatever in life, but that it seems fruitless (gettit?), that we arent and cant grow. But Tu Bshvat teaches us that we shouldnt give up because we might not see the growth right away, but there will be a time that something we learned, or tried to take upon us will effect us, it just has to be the right time. So dont give up!

But anyway, now to something that you really dont have to wait for and will be the star of any Tu Bshvat seder, or meal (or really whenever) – Orange Olive Oil Cake! Olive Oil is one of the Shivat Haminim from Israel and give such a nice subtle flavor in that cake that pairs beautifully with the other subtle, yet yummy orange flavor. It is a simple, yet beyond yummy moist cake that I will definitly be adding to my cake rotation in addition to the week of Tu Bshvat.

Orange Olive Oil Cake

2/3 C. sugar

2 Eggs

1/2 C. Olive Oil

1 tsp. Vanilla extract

Zest of 1 Orange

Juice of 1 Orange

1 tsp Baking Powder

1/2 tsp. Baking Soda

1 1/3 C. flour

Cream the sugar and eggs until they are a pale yellow color. Add the olive oil, vanilla, orange zest and orange juice and mix to combine.

Add in the baking powder, baking soda, and flour and whisk until incorporated but do not over mix.

Pour into a 9 inch circle pan and bake for 25-30 minutes.

Optional: dust with powdered sugar when serving.

Spinach-Ricotta Latkes

Chanukah is almost here, which means latke time! What can be wrong – potatoes :).

Anyway I passed a pizza store that I used to get these awesome spinach and cheese borekas from and it got me thinking about doing that but in a latke! Plus I know that spinach and ricotta (or really any cheese) is a classic duo. So, I went to work and combined them to make the yummiest latke! Really! I kept frying them up and making mini ones for me to eat as I was cooking them :P.

A quick refresher on some latke history from last years latke post – which you also totally should make cuz – pizza…lakes…yumm  Pizza Latkes :

My question on that was always – so why latkes and why potatoes. After some research I found out that originally, the first mention of latkes on chanukah was from a Rabbi Kalonymus ben Kalonymus (c. 1286-1328) in a poem he wrote talking about cheese latkes on chanukah. So how did cheese turn into dairy? Well, in the mid-1800’s there was a bad crop in Europe which led to the mass planting and abundance of potatoes! Hence giving lead to our potato latke of today.

But this year im adding spinach and cheese and its just YUMMM!

Anyway, enough history and talk and lets just get cooking!

 

Spinach-Ricotta Latkes:

Yield: 8-10 Latkes

2 Large Potatoes, shredded

1 Small Onion, shredded

1 Egg

1 tsp Salt

Pepper to taste

1 cup Frozen Spinach, defrosted and squeezed

1/3 C Ricotta Cheese

1/2 C Shredded Cheese

2 tsp Potato Starch

 

Defrost the spinach and squeeze all the liquid out.

Shred the potatoes and onion. Add in the egg, salt, pepper, spinach, ricotta cheese, shredded cheese and potato starch.

Heat oil in a pan. Fry latkes until crispy on each side

** Note: for a healthier version you can use a non-stick pan and spray oil instead to pan fry instead of fry. Make sure you spray the pan before each batch.

Enjoy!

revo(a)lutionizing the way food is done