Category: Meat & Poultry

Sheet Pan Shawarma Bake

Looking for a dinner that’s bold, beautiful, and barely makes a mess? This Sheet Pan Shawarma Bake is here to save your weeknight or light Shabbat dinner. Juicy chicken thighs get tossed with shawarma spice, silan (date syrup), lemon, and roasted alongside onions, grape tomatoes, and chickpeas until everything is golden, caramelized, and bursting with flavor.

It’s a nod to the classic shawarma flavors we all crave, but without the fuss of a spit or skillet. Just one pan, one oven, and one seriously satisfying meal./-

 

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shawarma soup
smashed shawarma pita
grilled chicken shawarma salad

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Devil-ish Egg Chicken Caesar Salad

Sometimes the best meals come from a little fridge foraging. This deconstructed deviled egg chicken Caesar salad was born from a handful of Shabbos leftovers—grilled chicken, day-old sourdough (I always save a chunk for croutons!), and a couple of soft-boiled eggs—and turned into something unexpectedly delicious. It’s got all the bold, briny, umami-packed flavors of a deviled egg, reimagined in salad form with creamy Caesar dressing, crunchy croutons, and savory bites of chicken. It’s hearty, flavorful, and a perfect example of how a few humble ingredients can come together to create something special.

 

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Olive Apricot Chicken

About to board a flight for Florida to join the Passover program at PGA National Resort and Spa with Kosherica and Leisuretime Tours! Just wanted to get this recipe up for y’all quickly!

Happy Passover!

 

apricot harissa chicken
chicken tagine for Amit

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Thai Chicken Curry

So here’s my Pesach philosophy, bear with me.

I’m not a fan of all the processed junk that they make to mimic the flavors of year-round-ingredients that people can’t use on Passover – like imitation mustard and caramel-colored brown sauce that they call “soy sauce”. No. Just no.

Passover, to me, is a time to go back to basics and use what’s natural and wholesome. What a way to eat! And that doesn’t have to mean boring and bland chicken and potatoes or 8 days!

It all boils down to the produce – relying on lots of fresh herbs, aromatics and spices to help build a dish from the ground up.

For this recipe, I tried to keep it simple – so while the curry paste is non-traditional it’s doable and not too spicy. And the processed ingredients like almond butter, coconut milk and coconut aminos, are all wholesome and natural. Just the way our Passover should be!

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Almond Butter Tahini

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Hamantachos! Eggroll Nachos

Oh em geeeeeeee you guysssss!! I have not been this excited about a recipe in some time (I say that every time, don’t I?!), but seriously now – these nachos are a DREAM! The idea came to me by way of apricot hamantaschen – the triangle shape (perfect for eggroll wrappers or wontons) and the apricot filling – only savory – which I do best.

Who doesn’t love some warm sauteed cabbage, pop-in-your-mouth edamame, and crunchy wonton chips. And the duck sauce? It’s always the favorite part! So I made my own, with an apricot jam base, flavored to perfection with garlic, ginger, soy sauce, rice vinegar, sesame oil and sriracha. oh. so. good.

This recipe is just perfect for the Purim meal. Finger food for noshing  – just what I like to serve! And you can even set up a BYOB station so people can build their own bowl!

 

Hamantachos

6 eggroll skins, sliced into triangles
canola oil, for frying
1.5 lbs. ground dark meat turkey or chicken
1 scant tbsp minced ginger
2 cloves minced garlic
2 tbsp + 1 tsp neutral oil (grapeseed, avocado), divided
2 1/2 tsp sesame oil, divided
soy sauce, to taste
kosher salt, to taste
1/4 head green cabbage, thinly sliced
1/4 head red cabbage, thinly sliced
1 large carrot, julienned
1 cup frozen edamame, thawed
3 scallions, chopped
1 tbsp black and white sesame seeds

Apricot Jam Duck Sauce
1 cup good quality apricot jam
2 clove garlic, grated on microplane
1″ chunk ginger, grated on microplane
1 tbsp soy sauce
1 tbsp rice vinegar
1/2 tsp sesame oil
1-2 tsp sriracha

Method:

Heat a generous amount of canola oil in a frying pan. Add a few eggroll wrappers at a time and fry until golden, flipping after 2 minutes. Drain on paper towels.

Heat a large saute pan or wok, add 1 tbsp neutral oil and 1 tsp sesame oil. Add the ground turkey, season with salt and cook until crumbly and no longer pink. Season to taste with soy sauce (about 2-3 tsp). Remove from the pan.

Add another tbsp neutral oil and tsp of sesame oil. Stir in the green and red cabbage and carrots. Stir fry until softened, seasoning with salt and soy sauce, to taste. Remove from the pan.

Add a tsp of netural oil and a 1/2 tsp sesame oil to the pan and stir in the edamame. Stir fry until lightly toasted, seasoning with salt. Remove from the pan.

In a small saucepan, add the duck sauce ingredients, bring to a simmer, whisking to break up the jam. Cool slightly.

Layer the nachos: Spread the eggroll wrappers out on a platter, top with warm sauteed cabbage, ground turkey crumbles, edamame, scallions and sesame seeds. Drizzle the duck sauce generously over the nachos and serve immediately.

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hot dog eggrolls
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