Hey everyone! So I was asked to guest blog on here and I must say I’m really thrilled! I love sharing my recipes with others and trying others’ recipes as well… I love to cook! This recipe is one of my own made up favorites. I made it up one day with my sis in law and now I make it pretty often, its awesome!

Ingredients:
Chicken Marinade:
BBQ Sauce
Duck Sauce - any kind (I usually use either sweet n sour or garlic)
Paprika
Black Pepper
Garlic Powder

Directions:
Mix ingredients in a bowl. Cut up chicken cutlets into bite size pieces and coat with the sauce, let marinade for about 20-30 minutes.

Remaining Ingredients:
Onion, chopped
Squash, cubed unpeeled
Red Pepper, cut into strips
Can Mushrooms
Frozen Broccoli
Some Oil for Sauteing
Angel Hair Pasta, cooked according to box instructions
Soy Sauce

Directions:
Put oil in a pot and sautee the onions. Once a little soft, add the chicken pieces. It’s ok if the sauce gets its way into the pot as well. When chicken is cooked take out he chicken and set aside. Add the rest of vegetables and cook till everything is soft. If it starts sticking to the bottom of the pot put in some of the leftover marinade sauce. When done add pasta and soy sauce. Mix well and let cook a few more minutes. Take off heat and serve.

p.s. Sorry there are no measurements, I just throw it in as I go along.

~ Recipe submitted by Yides Biederman

Ingredients:
3 frozen chicken breasts
8 red baby potatoes, cut in half (scrub, but leave peel on)
1 small-medium onion, sliced
Italian dressing (see mixture below)

Italian Dressing:
Mix together the following ingredients for the dressing:
1/2 cup canola oil
3 Tbsp white vinegar
2 Tbsp water
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
½ tsp white sugar
½ tsp dried oregano
½ tsp dried parsley
¼ tsp dried basil
a pinch of dried thyme

Directions:
Place chicken breasts at the bottom of the crock pot. Put onion slices on top. Pour half of the dressing on the chicken and onions. Place the potato halves on top and pour the rest of the dressing on. Either cook on high for 4 hours and then low for 2 hours OR cook on low for about 10 hours, or until chicken is done and potatoes are tender. It makes a delicious gravy that can also go over rice or pasta.

~ Recipe submitted by Sarrit Kovacs

Growing up in an Ashkenazic household I was exposed to the following spices: salt, pepper, garlic and paprika. I honestly did not realize that there was more to season with. Then I married my husband and he wanted more flavor. His mother is Yemenite and cooks with cumin, turmeric, chawaig and an assortment of herbs that I had never tasted before such as cilantro and mint. I will never forget the silence at the table the first time I asked for ketchup with my turkey. It was over a Thanksgiving meal and not the best way to introduce myself to my future mother in law. I soon realized that ketchup is an ashkenazic staple for a reason, you need it to add some kick to the mostly bland food being prepared. Eager to fulfill my role as wifey I ran out and stocked up on all the spices I had seen in her kitchen, not knowing what most of them were for. It’s been a slow process but I now know that cilantro is a great addition to corn salad and salsa and that turmeric goes great with eggs. Oddly enough it was my Ashkenaz sister who gave me the following recipe for chicken soup. You can serve this as soup or prepare some rice in a separate pot and pour some of the liquid on top of the rice along with the chicken pieces and it’s a full meal. (trust me, this will score you points with anyone who wants some flavor other than just salt and pepper!)

Ingredients:
carrots
sweet potato
zucchini
1 whole tomato with the top cut off
1 onion diced
1 onion whole
garlic, diced
chicken (I use 2 dark pieces and 2 white pieces)
cilantro (chopped up)
dill (keep in bunch whole)

Directions:
Saute the diced onions and garlic. Then add the remaining veggies along with the dill and cilantro, leaving some cilantro to add before serving. Place the chicken in the pot then fill with water. Spice with salt, pepper, paprika, onion powder, garlic, some chicken soup mix (I use the one without msg) and some chawaig

~ Recipe submitted by Nina Safar

Ingredients:
1 lb. of chicken cutlet
4 cloves of garlic
5 sun-dried tomatoes
2 stems of fresh parsley
3 eggs
Breadcrumbs
Salt and Pepper to taste

Directions:
Cut chicken into thin slices.
Mince the garlic, parsley, and sun-dried tomatoes.
Add to prepared breadcrumbs.
Crack and beat the eggs.
Soak the sliced chicken in the egg.
Combine with the breadcrumb mix.
Fry at high heat.
Serve with a fresh green salad and dill dressing.

~ Recipe submitted by Schneur Menaker

Growing up in sunny California had it’s major perks. One of them being Mexican food. The school I attended had fabulous ladies making delicious traditional Mexican food every day for lunch. Now that I live in rural Pennsylvania, finding Mexican food is like trying to find your pick up truck at a monster truck rally.
In an attempt to think of new dinner ideas, I came up with a way to not only make the Mexican food I always loved, but I was also able to make it low-fat and use up my left over chicken, all in one. And so came about this Taquito recipe. (A Taquito is a type of taco, but is used with a soft corn tortilla rolled up, instead of a hard shell.) The husband loves em, the kids love em and I love em. Enjoy!

Ingredients:
1 Tlb. Oil
2 garlic cloves chopped
1 large onion diced
2-3 large pieces chicken cooked and chopped into stringy like pieces (preferably left-over chicken from soup)
salt
pepper
garlic powder
cumin
Salsa or taco sauce for dipping
10 corn tortillas

Directions:
Pre-heat oven to 375. Saute’ garlic in 1 Tlb. Oil. Add the diced onion. When onions are translucent add the chicken. Saute’ together until all the chicken is covered with onions and oil and is hot. Add a sprinkle of salt, a dash of pepper, a dash of garlic powder and a few good shakes of cumin. Stir until combined. Remove from heat. In a small frying pan, heat a drop of oil. Add 1 corn tortilla to the pan for 10 seconds and then flip onto the other side for another 10 seconds. Oil needs to stay hot but not hot enough to burn. Put the tortilla onto a plate with a paper towel when softened. Do one tortilla at a time until they are all finished. Take a softened tortilla and add some of the chicken mixture into the middle for easy rolling. Roll it up and secure it closed with a toothpick. Put them into a non greased dish. Bake at 375 for 10-15 minutes until brown on top and crispy. Serve with a side of pineapple salsa or taco sauce.

~ Recipe submitted by Becky Brownstein of Spits & Giggles

Ingredients:
Boneless skinless chicken breast, sliced into cutlets of about 3/4 inch thickness
olive oil
Jason’s flavored Passover coating crumbs
Manischewitz Italian seasoned Passover coating crumbs
garlic powder
onion powder
paprika
Kosher salt
pepper
chicken soup powder (msg free)

Directions:
Preheat the oven to 425 degrees.
Mix both types of coating crumbs with all of the spices and set aside. Coat the chicken cutlets in olive oil and then dip into crumb mixture.
Place on a greased cookie sheet and sprinkle a little paprika on each piece. Spray each cutlet with cooking spray. Bake for about 20-25 minutes (depending on thickness of cutlets), flipping pieces once in the middle of cooking time.

~ Recipe submitted by Sarrit Kovacs

Ingredients:
3 pounds lean lamb, beef or bison chunks, 2×2″ squares
6 cups water
2 large onions, sliced very thin
Good pinch saffron
1 teaspoon turmeric
2 tablespoons dry thyme or oregano
1/4 cup fresh lemon juice
Ground pepper to taste

Directions:
Cook the beef chunks in the water at medium flame, covered, for two hours. Add the onions, saffron, turmeric and cook covered on a medium flame for 1 hour. Uncover, add the thyme, lemon juice and pepper and cook 2-3 more minutes. Transfer the meat with a slotted spoon onto a platter. Check the liquid in the pot: If it is too thin, reduce on a high flame for a few minutes until thickened, and pour over the meat.

~ Recipe submitted by Levana Kirschenbaum of www.levanacooks.com for more great passover recipes go to, Levana cooks for Passover!

You will never say your chicken breasts come out dry ever again. The marinating step is important here, so please do not skip it, the reward is a fabulous dish. Smile: This is one of only a handful of recipes in my book that do need an extra step, so: Not too bad!

Ingredients:
1 bunch basil, leaves only (about 1 cup packed)
1/2 cup olive oil
6 large cloves garlic
Coarsely ground pepper to taste
1 cup dry white wine
5 whole medium boneless chicken breasts, skin on if you can find
1/4 cup balsamic vinegar

Directions:
In a food processor, form a paste with the basil, oil, garlic, pepper and wine. Transfer to a mixing bowl, combine well with the chicken, and marinate overnight.
Preheat oven to 450 degrees. Arrange the chicken in one layer, marinade and all. Bake 15 minutes. Add the vinegar and bake 10 more minutes. Let them rest just a few minutes, then slice each breast across, you will get 3-4 thick slices per breast. Serve hot with all the cooking juices. Room temperature will be OK too.

~ Recipe submitted by Levana Kirschenbaum of www.levanacooks.com for more great passover recipes go to, Levana cooks for Passover!

Ingredients:
1/2 box of spaghetti
chicken breast cut into small pieces
corn starch or flour
olive oil or canola oil for frying
vegetables such as pepper slices, mushrooms, baby corn or whatever you like

Sauce:
Half cup of soy sauce
1/4 cup of cup oil
3 cloves crushed garlic or garlic powder

Directions:
Dip the chicken pieces into corn starch or flour. Fry for 1 or 2 minutes until golden and crispy. While you fry up the chicken prepare the spaghetti as directed on the box. Once the pasta is cooked, put it in a 9×13 pan and add the cooked chicken pieces. Add the vegetables such as pepper slices, baby corn & mushrooms. Pour the sauce on top, mix well so everything is combined then bake for about 30-45 minutes on 350′

~ Recipe submitted by Rechy Kaufman

Ingredients for Sauce:
1/2 cup corn starch
2 tablespoons water
3/4 teaspoon fresh ginger or 1/2 teaspoon ground ginger
1/2 teaspoon minced garlic
3/8 cup sugar (just under 1/2 cup)
1/4 cup soy sauce
1 cup chicken broth
2 tablespoons vinegar
2 tablespoons white wine or sherry

Ingredients for Batter:
1 1/2 pounds boneless chicken cut into chunks
1 egg beaten
1/2 cup corn starch
1 cp sliced onions
4 small dried hot pepper

Directions:
For the sauce, place all ingredients in a jar and shake well to dissolve cornstarch.
For the batter, place an egg in a ziploc bag and shake to coat chicken evenly. Add cornstarch and mix until chicken is covered. Deep fry until chicken is crispy and then drain. Heat 1 tablespoon of oil in a frying pan and add onions, peppers and stir fry for 30 seconds. Add the sauce mixture. Cook until thick. Then add the chicken and cook long enough to heat through. Adjust the heat according to your taste - or omit all the peppers for a delicious dish without the heat. ENJOY!

~ Recipe submitted by Chaya Sara Roth