Tag: Chicken

Easy (Chicken) Schnitzel

Leave a comment
Set-up for preparation

Two packets of chicken cutlets (2 cutlets per pack)

1 egg, scrambled

1 cup seasoned bread crumbs

Place egg, and bread crumbs into separate bowls as shown in picture above

Cut chicken into thin slices

Pound chicken flat with meat hammer

Dip each piece, first into egg, then into bread crumbs, then set gently on plate.

Take a flat skillet with high walls, add enough canola oil to cover an inch of bottom. No more.

Important NOTE: Oil burns quickly, so this step has to be closely monitored. Fire can happen if the temperature of the oil gets too high. Constantly maintain an even temperature by lowering and raising heat. The oil should never be more than 350F as Canola catches fire at 390F. Use a meat thermometer to monitor your heat.

Place each piece of coated chicken gently into hot oil. Cook on both sides for 3 – 4 minutes each or until golden. Lay onto paper towel to absorb oil when it comes out of pan.

Chicken Filled Bourekas

Leave a comment
More brown food for the holidays
Chicken cutlets I use
Before going into oven…I could have been neater 🤷🏻‍♀️

This is one of the simplest recipes to put together, but the work is time consuming. Just turn on a good playlist, and you should be good to go đź’•

1 pack of chicken cutlets as seen in picture

Pack of phyllo dough cut into 4”x4” squares

1 tsp garlic

1/2 tsp pepper

Dijon mustard (1/2 tsp per piece)

1 egg, scrambled for egg wash

Sesame seeds for covering

Cut up chicken in small 1” by 2” strips. Chicken cuts better when still a little frozen

Take spices and cover pieces liberally, mixing with your hands

Cut phyllo dough and place chicken in centre of each square

Cover with a dollop of mustard. 1/2 tsp per chicken piece. Not too much, because then the phyllo won’t seal properly

Gather edges of phyllo dough around chicken and squeeze to seal

Place each piece onto greased cookie sheet with sealed side upwards.

Cover each piece with egg wash (can use sesame seeds at this point but this house has food allergy fo them 🤦🏻‍♀️)

Bake at 350F for 30-35 minutes, or until brown.

Double this recipe because believe me, it disappears!!

Gdańsk Chicken

Leave a comment

Sauté onions until golden
Place thighs, top down and braise
Turn thighs over and sauté other side
Add spices, potatoes and water and simmer

2 Tbsp oil

1 medium onion, sliced

2 cloves garlic, minced

4 chicken thighs

2 large potatoes halved

4 tsp of sweet paprika

1/2 tsp pepper

1/2 tsp salt

2-3 cups water or chicken broth

2 tbsp flour for thickening at end

Place oil into skillet and add minced garlic with sliced onion. Sauté until slightly golden. Add chicken bottoms in, top down. Braise until skin is slightly brown, 3-5 minutes

Turn over and do the same to bottom half. Sprinkle each thigh with sweet paprika (1 tsp per thigh). Drop potatoes into pan, keeping everything level. If food is doubled up, it won’t cook evenly. Add salt and pepper to mix. Add 2-3 cups water and cover. Turn down flame, cover and simmer for 30 minutes. Take off cover and turn chicken pieces over so tops brown. Add 2 Tbsp flour, stir and simmer for extra 5 minutes until gravy forms. Cover potatoes and chicken with gravy and plate. Sprinkle with paprika before serving. This is basically more “brown food” but it’s soft and a great comfort food for those chilly fall nights.

Serves two but you can double it!

(This recipe is from the Zacharias’ Family who came from Gdańsk. I think it’s “Chicken Paprikash” in Hungarian, but I’ve always called it this and never thought twice about why until recently)

Passover Friendly Chicken Nuggets

Leave a comment

This makes a yummy kids meal. It’s also a great gluten free recipe.

1 package skinless and boneless chicken thighs (2 pounds)

Three beaten eggs

1/2 cup potato starch

1/2 bag crushed Passover potato chips

1/2 tsp garlic powder

1/4 tsp pepper

Dry chicken thighs and break into small pieces. Dip each piece into egg mixture and then into potato starch mixed with spices. Redip into egg mixture then dip into crushed potato chips.

Pour 1/3 cup cottonseed oil into 9” skillet and a bring to a sizzle. Turn down because oil can easily catch fire. Place 4-5 pieces of coated chicken into oil. Allow to cook for 9 minutes and then turn. and repeat. Chicken should be brown. Keep repeating until all chicken is done. You may have to raise heat and decrease as oil gets too hot. Place all pieces on paper towel to absorb grease. Serve with sweet and sour sauce.

Bubby’s Old Fashioned Chicken Soup

Leave a comment

Chicken soup was a staple in our house. My grandmother could make a batch in no time and the smell was amazing. It was one of those things I took for granted until one day my mother was sick and couldn’t make the soup and it was left to me. I was terrified it wouldn’t turn out, but honestly it’s such an easy thing to make. After you get through all the cleaning and chopping, it just looks after itself until dinner time. I guess what I’m saying is don’t be afraid to try new things. You don’t have to use chemicals to get that old fashioned taste in your food when there are so many healthy ingredients out there.

2 carrots, peeled and washed

1 celery

1 parsnip

1 cooking onion

2 inches piece of sweet potato (can be omitted but we like this for flavour)

1 small potato

1 large RAW chicken breast

Package of chicken bones

1 tsp dill weed

1/2 tsp garlic powder

Salt and pepper to taste

12 cups water

Peel and wash all vegetables well and cut tips off. ( for people who want vegetables served with their soup, dice vegetables into small pieces. I leave mine whole and serve the broth) Place info large soup pot. Wash chicken breast and bones under water. Wrap chicken bones in cheese cloth, tie the end securely and place chicken into pot. Add spices, salt and pepper. Add water. Turn pot into high and bring to boil. Let boil for 15 minutes and turn to simmer. Leave pot partially covered and let simmer for 6-8 hours. It’s not a fast process if you want the good taste. When done, remove cheese cloth. Serve chicken soup broth with some parsley for garnish.

(The above soup is pictured with “kreplach” which is a meat filled dumpling)

Puff Pastry Schnitzel

Leave a comment

I haven’t been feeling well. 2 weeks ago I was bitten by some insect and had a bad reaction. I ended up in hospital for a week and this is Canada…we don’t keep people in hospital ever…unless it’s bad.

So I’ve been having trouble making the meals. I can’t stand for long periods of time etc. This week for Shabbos I came up with this recipe for phyllo schnitzel. I used to make this by cutting up the schnitzel into bite sized strips and then covering each strip with a piece of puff pastry (like wieners in a blanket) but today I just couldn’t. If you want something that presents well that you can serve on a tray, do it that way. This way worked well for me right now and took only 35 minutes to bake. Hope you enjoy it. The result looks awesome.

Ingredients:

4 pieces of boneless, skinless chicken

Honey mustard

Puff pastry dough squares

Garlic powder

Pepper

Take the chicken pieces and sprinkle with garlic and pepper

Place two squares together and roll out to make a rectangle.

Place one piece of chicken chicken on one side of the pastry dough and on the other half smear with a thin layer of mustard

Seal the pastry dough and tuck the ends under so it looks like a pocket.

Repeat with the other three piece until you have four pastry pockets.

Place on an oiled 9×11 pan. Cover with egg wash and sesame seeds

Bake for 35 minutes at 375F or until pastry is golden. Serve warm.

If you have any questions about this one, just ask.

Chaya

Healthy Breaded Chicken

3 Comments

It’s super hot in Toronto right now and everyone is thinking picnics and family get togethers. Why not bring along this simple, healthy breaded chicken to the party?

I made my own bread crumbs (inspired to do so by @raizyscookin on Instagram) by putting left over bread (that was on the verge of going stale) on a cookie sheet. I sprinkled them with garlic powder and salt and turned the over to 200F. I let them bake until they were hard (it took mine 1/2 hour but depending on how much you have on your pan it could be less. (Watch them that they don’t burn but dark brown is fine because they are just bread crumbs). When they were hard I crumbled them into a food processor and pulsed until finely ground. I ended up with enough crumbs to fill a litter container. You can always buy your own breadcrumbs and skip the step

Now onto the chicken:

Ingredients:

1 whole chicken cut into 8ths

Canola oil

Bread crumbs

1 tsp Garlic

1/2 tsp Salt

1/4 tsp Pepper

Directions:

Wash the chicken and lay it bone side down onto a 9×13″ foil baking pan lined with parchment paper.

Take canola oil and drizzle onto each piece of chicken

Sprinkle bread crumbs over chicken so that they are completely covered

Sprinkle spices over chicken

If you find it looks too dry, you can add a little more canola oil over the bread crumbs but not too much. You don’t want the pan swimming in oil…you just want it to cover the chicken.

Put into 400F preheated oven uncovered for 1 hour.

Let sit for 10 minutes before serving. The chicken will be crispy and flavourful. It will taste like you deep fried it without the deep frying.

Have fun experimenting with the spices. You can add what you like to your chicken and if you have any questions, just let me know.

Thanks

Chaya

Follow me on Instagram Kosheriffic

Spaghetti and Meat Balls

Leave a comment

Growing up we never had meatballs with our spaghetti. My mother would take ground meat and mash it apart with a fork directly in the frying pan. She would scoop any excess oil out and add that meat to tomato sauce. Somehow it wasn’t satisfying enough for me and I decided when I had my own family, I would make meatballs.

I don’t tend to measure when I’m making meatballs, but this time I did. It’s easy if you want to experiment with amounts. Take your spices, and add them to the ground meat or chicken. Anything works: basil, oregano, garlic powder, onion powder. Have fun with different ones and change the taste. Honestly, once I added some cinnamon and a bit of sugar. It worked!

Ingredients:

Meatballs:

1 package ground meat (can use chicken)

1 egg

2 tblsp oatmeal

1 tsp garlic powder

1 tblsp ketchup

1 tsp soya sauce

Blend ingredients with wet hands. Form into balls.

Sauce:

I can Hunts tomato sauce

1 can water

1 tsp oregano

1 tsp sugar

1 tsp ketchup

1 tsp garlic powder

1/2 tsp pepper

Salt to taste

Boil sauce. When sauce is boiling, drop in meatballs. Allow to simmer for 1 hour.

At the same time bring water with a tsp of salt to a boil. Add a half a package of spaghetti noodles. Let boil until noodles are done (around 10 minutes). Drain noodles and rinse with cold water. This will remove any starch on them.

Plate your noodles and serve with sauce and meatballs. Kids seriously love this meal. The meatballs are soft and easy to chew. Hope you like it. Send me a message if you have any questions. 🤗

– Chaya

Sheet Pan Dinner

Leave a comment

Tonight just give yourself a break from over thinking your dinner, and throw everything onto one pan! Honestly, this is so great. No pots to stand over or clean when you are done. You can even do what I did, and use a foil sheet pan, disposing of it when dinner is served.

The food that is cooked this way comes out roasted. The veggies are crisp and the meat is tender. I love this and I think you will too!

Ingredients:

I whole chicken, cut into quarters

2 medium sweet potatoes

1 medium onion

I tsp garlic powder

1 tsp dill powder

1/4 tsp pepper

3 tblsp canola oil

Directions:

Set oven to 375F. Peel veggies and cut into one inch square cubes. Wash chicken pieces and place bone done onto sheet pan. Place cut veggies around chicken pieces. Take oil and rub it into chicken. Evenly distribute spices on top of chicken, and massage into skin. I sprayed olive oil onto my veggies, but you can easily drizzle oil over the veggies, stirring until they are covered but not drenched in oil.

Place into 375F oven for one hour. Chicken should be brown and veggies crisp but not mushy. Happy sheet pan dinner day ❤️

Lemon/Olive Chicken

Leave a comment

C34B0CE1-2407-4F39-B998-1B57EEA07E14.jpeg

Try this one for Shabbos. You can use two chicken breasts or four thighs. The juice is awesome with Challah 👌 (Pinterest inspired📌)

Ingredients:

4 chicken thighs or two large chicken breasts

4 tblsp canola oil

1 lemon

1/4 cp green olives (I used sliced but unpitted whole are great. If using whole 1/2cp olives)

one medium onion sliced

spices:

1/4 tsp cinnamon

1/4 tsp ginger

a pinch of turmeric

1/4 tsp cumin

1/4 tsp pepper

1/4 tsp paprika

1 minced garlic clove

1/4 cp water

 

Instructions:

warm oil in skillet on medium heat. Wash lemon well, slice and place in pan until the edges become soft and a bit translucent (don’t  cook too long or you will lose the pulp). Remove lemons to a dish. Place chicken into warmed skillet. Brown on both sides (8-10 minutes per side. You want the chicken a nice golden brown ). Remove chicken. Add onions to skillet and fry until translucent. They should brown with the chicken juices. If need more oil, add here.

Take all the spices and add to the water.. Add spice/water mixture to pan with onions, and mix. Return chicken to pan. Bring chicken to boil then cover and reduce  to simmer for 15-20 minutes or until your chicken is done (depends upon thickness of piece). Add olives and cooked lemons. Stir. I let mine simmer on low heat to get the flavour of the olives and lemons by adding a bit more water and covering until ready to serve.  Serve over steamed rice or couscous. The smell is amazing.