1 whole chicken cut into 8 pieces
1 tablespoon olive oil
salt & pepper
1 onion cut into thin slices
3 cloves of garlic diced
1 cup of seedless raspberry jelly
1/4 cup of balsamic vinegar
Wash and clean chicken pieces. Pat dry with paper towels. Place the chicken in a large ziplock bag with 1 tablespoon olive oil and salt and pepper. Marinate for 30 minutes. Put chicken in a large baking pan and fill the pan up slightly with water. Cover with foil and cook in oven on 400′ for an hour. While the chicken cooks, saute onion and garlic in a pot on the stove. Once golden and tender add the raspberry preserves and stir until smooth. Add the balsamic vinegar and stir together. Cook until boils. Uncover chicken and pour some of the glaze on. Cook for an additional 30 minutes. Once cooked you can glaze again with raspberry sauce if desired.
Tips/Tricks:I saved some of the sauce to serve with steamed green beans. Simply steam the green beans, then toss with 1 tablespoon of the raspberry glaze.
This is a great recipe for Meatless Monday! I also included it in the Passover section since many people eat Quinoa on the holiday. Please note, that not everyone eats Quinoa on Passover and you should consult your Rabbi before deciding what your customs will be for the holiday.
Ingredients for Meatballs:
1 small onion diced
3 cloves of garlc diced
1 8ox package of mushrooms diced
Salt and pepper for seasoning
2 cups of cooked quinoa
2 tablespoons freshly chopped basil
Egg wash (1 egg + 1 tablespoon water mixed together. If you want to keep this recipe vegan, you can use PAM or egg substitute instead)
It’s quick and tasty recipes like this that get me in the kitchen! This recipe is easy, yet super flavorful. If you are looking for the perfect crunchy fried chicken, then you have found it right here.
6 boneless, skinless chicken breasts
Salt, pepper & paprika to season with
Beat the eggs in a bowl. Put potato starch in a large shallow dish to dip the chicken in. Season the potato starch with spices. Bread the chicken in the potato starch, then dip in the egg batter and once more bread in the potato starch. Fry until crispy and golden.
These blintzes are made up of light and fluffy crepes with a thick filling of cheese that make them delicious and impossible to stop at just one.
Ingredients for Crepe Batter:
3 cups of water
3 cups of potato starch
Ingredients for Cheese Batter:
4 containers of cottage cheese
3/4 cup of sugar
Mix the Crepe batter ingredients together. Pour 1/3 cup of batter into a frying pan and cook the crepe until solid. Then flip it out of the frying pan onto a plate. Once you have cooked all the crepes, mix together the cheese batter ingredients in a large bowl. Fill the center with some of the cheese mixture, and fold over the sides to form a blintze. Repeat until all blintzes are formed. Heat up a frying pan and cook the blintzes. Serve with jam or sour cream.
My mom’s got the best brownies on the block. It’s one of the reasons I don’t dread Pesach, I know there will be something delicious to nosh on. My sister Rivky has taken my holiday favorite and created something even more decadent with it. This cheesecake brownie is so amazing, you will want to make it all year round!