Almond Chicken Poppers

Serving: 4

Ingredients:

1. Two Skinless Boneless Chicken Breasts

2. 1 cup almond meal (Example: Trader Joe's Almond Meal)

3. 1 Egg

4. Red Chili Pepper Flakes to taste

5. Olive oil spray

6. All Purpose Seasoning to taste

Optional: Chives for garnish

Directions:

1. Pre-heat oven to 350 degrees.

2. Cut chicken into bite size pieces.

3. In z bowl, whisk the egg

4. In a larger bowl, pour almond meal. Add in Red Chili Pepper Flakes and All Purpose Seasoning. Mix.

5. Place chicken in the bowl with the whisked egg and to coat.

6. Line a 9x13 pan with olive oil spray.

7. Coat the chicken in the almond mixture.

8. Place in the pan, spray the top with olive oil spray. Bake for 25 minutes.

9. Flip chicken and place back in the oven for 10 minutes.

Blackberry Mojito

Serving 4-6

24 oz box of Blackberries

1.5 cups of Rum

6 cups of Club Soda

3/4 pack of fresh Mint Leaves

5 Limes

6 tablespoons of Sugar

6 cups of Ice Cubes

1. Place mint leaves in a mixing bowl. (Leaving a small amount for garnish)

2. Add blackberries. Mash until blackberries become a liquid and mix well with the mint.

3. Add sugar and squeeze in the juice from the limes. Mix well.

4. Pour mixture into a large pitcher. 

5. Add rum, stir mixture. 

6. Add club soda, stir mixture. 

7. Once you're ready to serve the mojitos add ice to each cup. (Do not pour the ice into the mojito's because it will dissolve quickly and water down the mojitos). 

Cheers!

Garlic Lemon Chicken

We were very excited to work with Joy of Kosher and use Grow & Behold's, Sara's Spring Chicken to make this recipe as their products are known to be of the highest quality. In addition to being Glatt Kosher, Grow & Behold's birds are pasture raised. As soon as the birds are large enough to be moved outside, they spend their entire lives on grass. They live in spacious, movable pens that are moved each day allowing them to access a growing salad bar of natural food. The birds are also fed a special blend of non-GMO food, which enhances its flavors, giving it a fresh and pure taste. When making this recipe, we highly recommend you to order your chicken from Grow & Behold. 

You can also find this recipe on Joy of Kosher's website.

Serving: 5

Prep Time: 20 minutes

Cook Time: 2 hours and 30 minutes

[Kosher for Passover]

Ingredients:

1 Whole Chicken (2.5-3.5 lb)

10 Lemons

2 cans of Chicken Broth (10.5 oz, each)

1/2 cup of Thyme

1 tablespoon of Crushed Garlic

1/4 cup of olive oil

Pepper to taste

Directions:

1. Preheat oven to 400 degrees Fahrenheit.

2. Place your chicken on a baking rack inside the roasting pan. 

3. Pat the chicken dry.  Using a pastry brush, generously brush the inside and outside of the chicken with olive oil. 

4. Lightly sprinkle pepper inside and outside of the chicken. 

5. Thinly slice 1 lemon and place about 4-5 of those slices inside the cavity of the chicken. [The cavity is the hollow space of the chicken]. 

6. Add 1/4 tablespoon of thyme inside the cavity.

7. Coat the bottom of your roasting pan with 1 tablespoon of olive oil and line with an additional thinly sliced lemon. 

8. Using your pastry brush, lightly coat the chicken with crushed garlic. 

9. In a large measuring cup squeeze 1 cup of lemon juice. Add 1 can of chicken broth. Mix well. 

10. Pour mixture of chicken. 

11. Place in the oven for 15 minutes.

12. Lower oven temperature to 250 degrees and cook for 1 hour. 

13. Remove the chicken from the over. Take the second can of chicken broth and pour over the chicken.

14. Thinly slice an additional lemon and place on top and around the chicken. Add 1/4 cup of thyme and add on top and around the chicken as well.  (you can leave the thyme on the stem if you would like).  

15. Place back in the oven for 45 minutes. 

16. Remove the chicken from the oven and tightly cover in order that the chicken doesn't dry out. Place back in the oven for an additional 30 minutes. 

Hearts of Palm Salad

Servings: 4

Ingredients:
1.    1 pint of Plum or cherry tomatoes

2.    1 (14 oz) can of Hearts of Palm

3.    1 Avocado
4.     1 cup of pitted green olives

5.    1 bunch of Scallions

6.    3 tablespoons of Lemon Juice

Salt and Pepper to taste

Directions

1. Slice tomatoes, olives, avocado and hearts of palm into bite size pieces and place in a mixing bowl.
3. Dice scallions and add to your salad mixture.
4. Pour lemon juice, and add salt and pepper to taste. Mix well!

Banana Nut Bread

    Serving: 8

Ingredients 

1/3 cup margarine

1 cup sugar

1 cup mashed bananas

1 tsp baking soda

2 cups flour

1 cup chopped walnuts 

Directions

1. Preheat oven to 350 degrees

2. Lightly grease a loaf pan 

3. In a bowl, cream the margarine and sugar

4. Add bananas, baking soda, and flour to the bowl with the margarine and sugar and mix

5. Add in the nuts and continue to mix

6. Bake for 45 minutes. Allow the banana bread to cool off

~Sprinkle with powdered sugar and serve~

Jalapeño Kale Chips

Serving: 2

Ingredients

1. 16 oz bag of kale 

2. 1/4 cup of olive oil

3. 1 small jalapeño finely chopped.

4. 1 tablespoon of balsamic vinegar

5. sesame seeds

6. salt to taste

Directions

1. Pre heat oven to 300 degrees.

2. Remove stems from kale and rinse.

3. Dry thoroughly and place in a large bowl.

*Note: If not completely dry, kale chips will turn soggy.

4. Rip kale into bite size pieces.

5. In a small bowl, add olive oil, balsamic vinegar and finely chopped jalapeño.  Mix well.

6. Pour olive oil dressing over kale and toss.

7.  Lay kale on a baking sheet.  Make sure that all pieces do not overlap.   (You will need additional baking sheets, or will need to do this process more than once).  

8.  Place in the oven for 15 minutes or when kale becomes brown.

9.  Sprinkle some sesame seeds and salt over kale and place in the oven for an additional 3 minutes.

9.  Remove chips from oven, and let cool off for 25-30 minutes before eating.  They will become crispier once cooled.   

    

  

Sriracha Salmon

Serving: 3

Ingredients

1. 1 lb of salmon

2. 2 tablespoons of Sriracha sauce

3. 3 tablespoons of teriyaki sauce

4. 1/4 teaspoon of crushed garlic

5. 3/4 cup of quinoa

6. 1 cup of cooked edamame 

7. 1/4 teaspoon of salt

Directions

1. Pre heat oven to 350 degrees.

2.  In a mixing bowl, add Sriracha, teriyaki sauce, crushed garlic, and 3 pinches of salt.  Mix well.

3.  Place salmon in a baking dish.  Pour Sriracha mixture over salmon.  Make sure that the salmon is completely covered on all sides.  

4. Place salmon in the oven for 30 minutes.  (All ovens cook differently so check your salmon periodically after the 20 minute mark as it may not take as long to cook).  

5. Take a quinoa package--mixture of your choice.  I personally use the brand Roland.  They have a variety of quinoa mixes, so I chose the roasted garlic mix.  All you need is boiled water!

6. Once your quinoa is cooked, add your edamame.  

7.  Take the salmon out of the oven when cooked through and place over some quinoa. 

Corn Soufflé

Serving:15-20

Ingredients: 

1. 3 cans of whole corn 

2. 3 cans of cream corn 

3. 7 eggs

4. 3 1/2 tablespoons of sugar

5. 1 teaspoon of salt

6. 1 cup of non-dairy creamer or milk 

7. 3 tablespoons of margarine or butter 

Directions: 

1. Pre heat oven to 350 degrees.

2. Grease a 9x13 baking pan with 1 tablespoon of margarine or butter. 

3. Place the whole corn and cream corn in a large bowl.

4. In a separate bowl, whisk eggs and then combine with corn.

5. Add sugar, salt, and creamer to the mixture.

6. Pour mixture in a baking pan. 

7. Sliver remaining margarine and place on top of mixture. 

8. Bake for approximately 1 hour and 45 minutes or until golden brown. 

Apple Cranberry Crumble

Serving: 6

Ingredients:

1. 3 green apples

2. 1 1/2 cup cranberries

3. 1 cup brown sugar

4. 1/2 cup flour 

5. 3/4 cup oats

6. 7 tablespoons margarine

7. 1 tablespoon cinnamon   

Directions:

1. Preheat the oven to 375 degrees. 

2. Spray the bottom of pan with cooking spray.

3. Cut the apples into bit size cubes.

4. Mix the cranberries and apples together and place in bottom of the pan. 

5. In a bowl, mix together the brown sugar, flour, oats, margarine, and cinnamon. 

6. Pour the mixture over the apples and cranberries and place in oven for 30 minutes.

7. Remove from the oven and let cool.

~Happy Holidays~