I am a wife, a mom of three, and the kitchen is my favorite place in the house. I read cookbooks in my spare time and enjoy getting kitchen appliances for presents :) I love preparing delicious and healthy food for my family and here are a some of what graces our table each week.

Email Me for any of the recipes :)

Thursday, September 17, 2009

Smells like Rosh Hashanah

Recipes to come…I know noone is going to run and make these recipes tomorrow. If you are, email me – I will be home all day *cooking* :)

Potato Kugel- by the time it went into the fridge, the entire length of the 9x13 pan had been taste tested…

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Challah stuffing- lots of egg whites makes it really fluffy. I have no plans for this dish, just something to have in the house this weekend cuz it’s soooo good.

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Apple challah. These are the cutest little challahs made by Leo and his friends who come to my house each week for a little class.

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I used the leftover dough to make my own version. I will make another batch tomorrow. I made my regular challah dough, but added 1/2 Tbsp cinnamon and it made a huge difference. Leo went to sleep asking for more apple challah ;)

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Honey Apple muffins. We made these last week with my class and they were a hit. I made these for the kids to nosh on all weekend.

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Stay tuned tomorrow for….rugelach :)

Sunday, September 13, 2009

No Pots!

Grilled chicken breast, potato and corn. Still licking my lips :)

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Monday, September 7, 2009

Grilled Chuck Steak

I was at Hungarian on Friday and picked up this Middle Chuck Steak for $4.99/lb with plans to grill it up tonight. I love cheap cuts of meat, but know that they have to be taken care of or they will come out tough and what’s the point of that?

I looked at a few recipes online and most of them said to marinate the meat for 8-24 hours. Um, no. There was one recipe that called for baking it at 325F for 1 1/4 hours. I decided that we would try grilling it, with indirect heat, at about 325-350F and hoped for an amazing result. I did a quick marinade – soy sauce, lots of crushed garlic, fresh thyme, and chopped onion. I let the meat sit and marinate only as long as it took the grill to heat up. When Danny was ready for the steak, I patted it dry, but left the garlic and thyme on top since it wasn’t going to be flipped at all. Danny manned the grill and had it on there for about 1 hour when we checked the temp and everything looked and smelled incredible. The perfect meal to end a very long weekend! :)

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Sunday, September 6, 2009

Lemon Thyme Brined Chicken

I usually wait till the end to say how amazingly delicious a meal is, but I just can’t help myself! Danny and I practically licked the carcass dry. We saved 1/2 a breast and one thigh, but polished off the rest of the meat. I had never brined anything before, but will definitely be doing it again. Incredible!

You can look up “brines” online and there is a science to it, but here is what I did. This comes from our Weber Grilling Cookbook…

Into a large pot:
1 c. kosher salt
1 c. brown sugar (called for white…)
1 tbsp dried thyme
2 lemons, cut in half and juiced
1 gallon cold water
3-4lb whole chicken

Cover and refrigerate for 3-4 hours. Remove chicken, pat dry and sprinkle with 1/4 tsp pepper, inside and out. Inside cavity, put 6-8 spring fresh thyme and 4-6 cloves garlic, crushed. Tie up legs and grill until the breast come to 170F. It only took our chicken 45 min to come temperature. On the side, grilled potatoes and coleslaw. It doesn’t get much better ;)

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Orange Teriyaki Chicken

This is adapted from Noreen Giletz’s Meal-Lean-I-Yumm! cookbook:

Marinade:
2 Tbsp orange juice
1/2 tsp dried basil
2 Tbsp soy sauce
1 tbsp honey
1 tsp sesame oil
1 or 2 cloves of garlic
1 to 2 tsp minced ginger (I used 1/8 tsp dried ginger)

I doubled the recipe and marinated 3-4 lbs of chicken thighs at room temp for 30 minutes. I baked the chicken at 375F for about an hour and a half, sometimes covered, sometimes not. About 30 minutes into cooking, I removed the chicken and made a bed of diced sweet potatoes, carrots and onions and put the chicken back. Yum! :)

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Crunchy Fish

Last week, I pan-fried some tilapia chunks and the result was really yummy “crunchy fish” that the big kids and Macie gobbled up. Here’s the easiest recipe that your kids will love:

1. Chunk up 2 tilapia filets (from SAMS – best thing to keep in the fridge for quick meals)
2. Make a breading of whole wheat bread crumbs (from Whole Foods), parmesan cheese, dried basil and salt and pepper
3. Dip in beat egg
4. Pan fry the fish until yummy and crunchy

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