Thursday, March 28, 2013

Cinnamon Carrots & Greens

Serving: 4
1. 16 oz bag of carrots
2. 12 oz bag of green beans
3. 1/2 teaspoon of cinnamon 
4.  2 tablespoons of margarine or butter
5. 1 1/2 tablespoons of brown sugar

1.  Cut ends of green beans.  Set aside.
2. On low heat, place 1 tablespoon of margarine to coat frying pan.
3.  Place carrots in a medium size frying pan, and let margarine absorb over.  Sauté until carrots begin to soften.
4. Add green beans to frying pan, and second tablespoon of margarine. Sauté for 4 minutes.
5.  Raise to medium-heat and drizzle brown sugar over vegetables.
6. Mix vegetables for 2-3 minutes, allowing brown sugar to absorb.
7. Add the cinnamon to the mixture, and stir for 3-4 minutes, until the cinnamon has absorbed.
8.  When done, the vegetables should have a brown cinnamon coat to it.
*Note:  You can adjust quantity of brown sugar and cinnamon to your taste.    

Wednesday, March 20, 2013

Strawberry 'Cheesecake' Parfait

We really enjoyed working with Joy of Kosher and TEMPTEE cream cheese to make this dish.
You can find our recipe by clicking "here".

French Toast Matzo with a Dill Cream Cheese Spread

We really enjoyed working with Joy of Kosher and TEMPTEE Cream Cheese to make this dish.
You can find the recipe by clicking "here".

Tuesday, March 19, 2013

Southwestern Chicken Stir-Fry

Serving: 4
1. 3 bell peppers (red, yellow, orange)
2. 14 oz can of corn
3. 14 oz can of black beans
4. 8 Boneless chicken thighs or breast
5. 1 1/2 cup of garlic and herb marinade
6. 1/2 cup of olive oil
7. 1/4 teaspoon of salt

1. Pre heat oven to 350 degrees.
2. Marinate the chicken in garlic and herb sauce.
3. Cut peppers into 1/4 inch pieces.
4. Once oven is at 350 degrees place chicken in baking dish and place in the oven for 15 minutes.
5. Take a large frying pan and coat with olive oil.
6.  Place chopped peppers in pan, and turn stove on medium-high heat.
7. Once peppers begin to cook for 2 minutes, add corn and black beans.
8.  Add salt while stirring mixture.  Turn stove on low-medium heat.
9.  Occasionally stir. Add extra oil when mixture becomes dry.  Take mixture off of stove when the corn begins to brown, and peppers soften.
10. Take chicken out of the oven and flip over.  Place back in the oven for an additional 10 minutes.  Take out when cooked through.
11. Place vegetable mixture over chicken.

Tuesday, March 12, 2013

Beef Turnovers

Serving: 17
1. 1 lb of ground beef
2. 2 cups of chopped onions
3. 17 puff pastry squares
4. 1 teaspoon of paprika
5. 1/2 teaspoon of garlic powder
6. 1 tablespoon of olive oil
7. 2 medium tomatoes

1. Pre heat oven to 350 degrees
2. Take a large frying pan and coat with olive oil
3. Pour chopped onions, and fry on medium to low heat. Stir occasionally.  
4. Chop tomatoes and then pour into frying pan.  Mix with the onions.  Turn stove on medium to high heat. 
5. When onions become golden, add ground beef.  Turn to high heat.  When the beef is cooked through, take the frying pan off of the stove.  
6. Spray baking sheet.  Lay out puff pastry squares.  
7. Place about 2 tablespoons of meat mixture into the middle of each puff pastry square.  Fold over into a triangle shape, pressing down on all ends to enclose meat mixture.
8. Once all are folded tightly, place in the oven for 20 minutes, or until pastry becomes flaky.  

Tuesday, March 5, 2013

French Toast Bagel

Serving: 1

1. 1 egg
2. 1 bagel
3. 2 tablespoons of butter
4. 1 teaspoon of vanilla
5. 1 teaspoon of cinnamon 
6. 2 tablespoons of milk 

1. Add the butter onto the saucepan on medium heat 
2. While waiting for the butter to melt, crack an egg into a small bowl, and add the milk, vanilla, and cinnamon and beat thoroughly  
3. Once the butter has melted, dip each bagel slice into the egg until the whole slice is covered with the egg mixture on both sides
4. Turn the oven top down to low heat and place as many bagel slices as the saucepan will fit without touching the others 
5. Cook until each side is golden brown, about 2 minutes on each side
6. Serve hot, with a nice addition of maple syrup or fruit! 

Sunday, March 3, 2013