When the weather is warm out I start craving colorful and zesty foods. A burrito is like a cozy sandwich of fillings all wrapped up and ready to cram into your mouth. (yes, I am a messy eater and enjoy every minute of it!) There is nothing more satisfying than digging into a freshly made burrito. Ok, so maybe biting into a warm cupcake that has just been frosted but other than that, The Burrito is da bomb.
It’s the end of May and the heat of summer is hitting us full blast! I’m hot and sweaty and the last thing I want to do is turn the oven on or have to stand in front of the stove for a long time. This recipe is quick and easy at it’s best. It’s a one pot dish that makes for a flavorful dinner with an easy cleanup. I like ginger however if you don’t simply keep it out and replace it with your favorite spices.
Ingredients:
1 small onion, diced
2 tablespoons olive oil
2 cups chopped spinach (I use frozen)
1 cup of rice, raw not yet cooked
2 cups of vegetable or chicken broth
4 pieces of chicken breast, cut into small pieces
Salt, pepper, garlic, and ginger to season with
Directions:
Saute onions with olive oil in a large pot until golden. Season with salt, pepper, garlic and ginger. Add the chicken pieces and cook until no longer pink. Add rice, broth and spinach to the pot. Cover and simmer until liquid is absorbed.
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.
Ingredients:
6 boneless, skinless chicken breasts
3 eggs
Potato Starch
Salt, pepper & paprika to season with
Directions:
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.
Some nights I crave carbs like pizza and pasta. Then there are the nights when all I want is a fresh garden salad topped with juicy slices of perfectly grilled chicken. This marinade blends together some of my favorite ingredients to create a sweetly glazed chicken with a kick of lime.
Ingredients:
4 boneless, skinless chicken breasts
1/4 cup olive oil
1/4 cup soy sauce
Juice of 1 lime
3 tablespoons honey
3 cloves of garlic, diced
1 tablespoon of ginger, diced
1 teaspoon Grill Mates® Montreal Steak Seasoning.
Directions:
Combine the olive oil, soy sauce, lime, honey, garlic, ginger and steak seasoning in a large zip lock bag. Place the chicken inside and marinate for several hours. Heat grill pan to medium high and grill chicken for approximately 6 minutes each side, or until juices run clear. Squeeze some fresh lime on top before serving.
My husband loves chicken pot pie however his only reference for it is the frozen kind you find at the supermarket! I knew I had to remedy that and so I called my sister Tova for her easy, classic recipe for creamy chicken pot pie. She uses leftovers from her soup on Sunday night, however I never have leftover soup after shabs, so I cooked chicken breast cut into cubes. If you don’t like the classic veggie mix of peas, carrots and corn you can use broccoli, potatoes and sweet potatoes cooked and cubed. Also, if pressed for time you can throw the mixture into a ready made deep dish pie crust and top with puff pastry.
I’m a hungry mama and winter definitely brings more cravings than my pregnancy did! When it’s cold out, and I’m inside trying to stay warm my body screams for tasty comforting dishes to help fight the winter blues. Creamy Mac and Cheese and Tuna Casserole are just a few of the dishes I have been making in my search for the ultimate comfort food. This recipe for slow cooker Salsa Chicken not only fits the list, it’s also super easy to whip up. I usually reserve my slow cooker for Shabbat cholent, however I decided to bring it out before the weekend for some easy week night cooking.
