Tuesday, April 8, 2014

Baked Chicken Schnitzel

Who doesn't love crispy fried chicken? Chicken fingers? Well you can love it that much more when it's baked and not fried! A traditional Eastern European dish, schnitzel is now as common in Israel as falafel!  Crispy, yummy, fried with bread crumbs and sesame seeds. There are so many different ways to make it. I often use Panko that I season with salt, pepper, garlic powder, onion powder, paprika and sesame seeds. Sometimes I use fresh or dried bread crumbs that I season up, and sometimes I use the Pereg classic schnitzel bread crumbs from a kosher market. Whatever you have or like to use will work great for this. It's more a method than a recipe!

Ingredients 

1 lb Boneless, skinless chicken breast sliced thin or pounded flat (about 5 pieces)
2 Eggs
1 teaspoon Dijon mustard, optional
1 cup flour 
2 cups bread crumbs of your choice, see above
Olive or grapeseed oil 
Lemons, optional 
Directions 

Preheat oven to 375 and prepare a baking pan drizzled with 1-2 tablespoons oil. Place pan in oven. 

Prepare 3 dishes or pie plates and fill 1 with flour seasoned with salt/pepper, 1 with eggs beaten with Dijon and 1 tablespoon water, and 3rd dish with bread crumbs 

Dredge chicken in flour (shake off excess), then egg mixture then coat well on bread crumbs 

Repeat until all pieces are coated and set aside on wax paper. 

Remove pan from oven and arrange chicken on pan. Spray top with cooking spray or olive oil using a mister. 

Bake in preheated oven 7-8 minutes let side until brown and crispy. I like to put it on a cooling rack when it's done so it stays crispy. Serve with lemon wedges. 

Eat and enjoy! Our favorite way to enjoy schnitzel is with pita, hummus, rice and Israeli salad. 

Monday, March 3, 2014

Crazy good carrot cake

As we were sitting down to Shabbat dinner last week, I realized I forgot to make dessert. So when that happens, of course you throw together carrot cake from scratch, from memory. And then...you just hope and pray it comes out delicious for you to serve to your guests! And when it does, you can't stop eating it.

Ingredients 

1 cup oil (canola, vegetable, grapeseed)
1 cup sugar
2 eggs
1 tsp vanilla
2 cups shredded carrots
2 cups flour
1 tsp kosher salt
1 tsp baking powder
1/2 cup chopped walnuts, optional

Directions

Preheat oven to 350 degrees F and grease a bundt pan or 9 x 13 baking pan. 

In a large bowl mix oil and sugar. Add eggs and vanilla. In a separate bowl combine dry ingredients and then add to wet mixture. Fold in carrots and walnuts.

Bake for 50-60 minutes until golden brown. Let cool in pan at least 30 minutes before inverting onto plate.

Optional glaze:
Combine 1 cup powdered sugar with 1-2 tbsp milk (cow, almond, soy, non-dairy) and spoon glaze over top of cake.

Eat and enjoy! 

Wednesday, October 23, 2013

Someone said strawberry salad?

I am not a menu planner. I try to plan meals for the week while I am walking the aisles, but in reality I end up buying some chicken and some salmon and some vegetables and some grains and then each afternoon I open the fridge and figure out what I am in the mood for. Or really, what I have time for. Sometimes nothing sounds good. And sometimes, especially on those hot summer days, just a big salad sounds good. I make Chinese chicken salad, BBQ chopped chicken salad, and taco salad. Lately I started making this, and I am addicted. I started out making it for myself for lunch with leftovers, but now I make it for dinner and it's a winner! This is one of those put-whatever-you-have-in-the-house-or-you-like salads. So use this as a method not a strict recipe. Obviously you can use more or less of anything to suit your needs. My mom hates fruit in salad. Weird right? So if you are her, or you are like her, leave it out. But something about the strawberries with the balsamic and all the other yummies is super delish. Try it and tell me what you think!

INGREDIENTS

  • 1 head romaine or butter lettuce, chopped
  • 1 avocado, diced
  • 1 cup strawberries, sliced
  • 1/2 cup cashews halves or pieces, or chopped
  • 1/4 cup green onions (optional)
  • 1 cup sliced or diced chicken breast (this was leftover grilled chicken-you can use rotisserie chicken and shred it, you can grill some up, you can poach it...whatever you have/like)
  • Balsamic Dressing (you can use bottled dressing or sesame dressing, but I make my own with balsamic glaze, honey, olive oil, lemon juice, Dijon mustard, salt and pepper)
DIRECTIONS
  • Chop all ingredients and combine! Don't be overwhelmed by all the steps in this recipe :).
  • Eat and enjoy!


                  

Melissa's Most Delish Mac & Cheese

Who doesn't like mac & cheeses? Well, my friend J doesn't. But really, who doesn't? And Kraft is good. So is Annie's. They all will do, but there is truly nothing like homemade mac and cheese! My mom and I have a recipe we have used for years from someones old synagogue Sisterhood cookbook, and it is fabulous, but then this came along. My very dear and too-far-for-comfort friend Melissa shared this top secret recipe with me years ago, and I have been making it and sharing it in her honor ever since. It is one of those recipes that you can make with your eyes closed, but when people ask you what is in it you are slightly embarrassed to tell them. I try to cook healthy, almost all the time. Except for desserts. And this. Try it once, and you will know why. Bring it to a potluck, deliver to a friend for dinner, or make for your family. Everyone will love it, every time!

INGREDIENTS

  • 16 oz Velveeta (block), cubed
  • 1 stick butter, cubed
  • 1 can evaporated milk (nonfat, low fat or whole)
  • 1 lb pasta (macaroni or shells are best but any shape works)
  • 8 oz shredded cheddar cheese
DIRECTIONS
  • Preheat oven to 350 degrees
  • Boil pasta in salted water, then drain
  • Grease a 9 x 13 baking dish or use disposable tinfoil pan
  • Combine pasta, butter, milk and both cheeses. Pour into prepared pan and bake at 350 for approximately 20-30 minutes, stirring every 10 minutes. If you like it crispier on top, let it bake longer. 
  • Be prepared for gooey deliciousness.
  • Eat and enjoy!

Saturday, September 14, 2013

My Yummy in Your Tummy: A Steaming Bowl of Tortilla Soup!

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My Yummy in Your Tummy: Best Corn Chowdah Evah!!

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