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 :)

Wednesday, October 7, 2009

Now, that’s spicy!

Good thing my mom didn’t stay for dinner tonight because this chicken came out spicy! I only had half the chicken that it called for so all the flavor concentrated and was *hot*.

This is from Meal-Lean-I-Yumm…

4 chix breasts
1/2 a lemon, juiced – I used 2 TBSP OJ
1/2 tsp: paprika, cayenne, chili powder, salt
2 cloves garlic, crushed
1/2 TBSP olive oil

I sliced the chix breasts into strips, baked 400F for 15 minutes or so, until done, but still juicy. I threw the pita in at the end and it was warm and perfect.


Mommy’s Chicken Nuggets

They don’t come from the bag and aren’t in cute heart or moon shapes, so they aren’t the real thing in the kids’ eyes, but everyone ate and was happy…

I breaded them in white cornmeal and paprika and added a little salt and pepper to my egg coating. Olive oil and a few minutes of pan frying and a healthy dinner was on the table.

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Rosa Bubbie’s Cabbage Noodles

The other day, I was telling Danny about the book I was reading for Book Club – Up From Orchard Street – and about it’s main character, Bubbie Manya. The lady cooked for a living and treated everyone in the neighborhood like they were family. Danny always talks about his two Bubbies’ fabulous cooking. Anna Bubbie still makes Danny his favorite blintzes when we come to town and, from what I have heard, he never left Rosa Bubbie’s house hungry. One of Danny’s all time favorites of Rosa Bubbie’s was her cabbage noodles so I decided to make them for Sukkot. I looked up this recipe and they came out just the way Danny remembered them. I didn’t get pictures of the original batch, but here is a shot of my mid-afternoon snack :) Since neither of us love to eat huge pieces of cabbage, I am going to chop it finely next time so it can flavor the dish, but we wont know it is there :)


More Rosh Hashanah Goodness

Honey Rugalech from Spice and Spirit Cookbook:

2 packs dry yeast
1/2 c. warm water
1 tsp. sugar
1/2 c. margarine (I used Smart Balance Light)
1/2 c. honey
3 eggs
5 1/2 c. flour
1/2 c. OJ or non-dairy creamer (I used OJ)

Filling: 3/4 c. cocoa and 3/4 c. sugar (you will have extra…)

In a small bowl, dissolve yeast in water and add sugar, let stand until bubbly.

In saucepan, melt margarine. Pour into large bowl and add remaining ingredients, including yeast mixture, and mix until well combined. Form dough into ball and cover with wax paper. Freeze for 1 hour or refrigerate overnight.

Remove dough and divide into six parts and shape into the cutest little rugelach you have ever seen. I didn’t do it the “proper” way, I did it the simple way and they were just as delicious! I froze 1/4 of the dough and pulled it out last week and made cinnamon/sugar rugalech for Danny. Yummy :)

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Apple Cinnamon Challah Rolls

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