Daniyel's BBQ Chicken

Directions

1. Mix in bowl: 

 ¼ cup olive or other neutral oil (can add more if too thick a paste) 

 1 tsp onion powder 

 ½ to 1 tsp garlic powder (if only making 1 chicken, do ½ tsp or else it becomes bitter) 

 1 tsp smoked paprika 

 1 tsp paprika 

 1/8th to 1/4th tsp black pepper 

 ½ to 1 tsp salt 

 1-3 TBSP Brown sugar 

 1-6 dashes Cayenne 

2. Spoon or Baste mixture on top and bottom sides of chicken. 

- if BBQing, reserve 1/3 of the mixture for basting the top of the chicken after flipping to bone side down

Either Cook in Oven or BBQ:

3a. Cook in Oven: 

Add ½ cup water to pan, 

Bake uncovered 60 mins at 350F 

3b. BBQ:  8-10 mins total at 450 F 

Place on grill skin side down

Close lid for 4-5 mins 

Then flip chicken over to bone side down

BBQ for another 4-5 mins

Jerk Chicken

Ingredients: 1 teaspoon salt, or to taste 1 teaspoon ground allspice 1 teaspoon packed brown sugar 1 teaspoon onion powder or 1 medium onion, diced ½ teaspoon dried minced garlic or 2 cloves to 1 head fresh garlic, chopped ½ teaspoon ground nutmeg ½ teaspoon black pepper ½ teaspoon ground ginger ¼ teaspoon cayenne pepper ¼ teaspoon ground cinnamon ¼ teaspoon dried thyme leaves 1 (2 to 3 pound) whole chicken, cut into pieces ¼ cup vegetable oil instructions: 1. mix spices in oil 2. baste chicken with spice mix 3. optional: marinate for 4+ hours 4. bake uncovered at 350 F for 60 mins 5. optional: broil for up to 5 mins to reduxe liquid for shabbat and/or to make skin crispy original recipe: https://www.allrecipes.com/recipe/166292/perfect-baked-jerk-chicken/

DaniyO’s Stir Fry

4-6 stalks Celery
2 Peppers ideally different colors
1 cup Cashews
1 can Water chestnuts
1 can baby corn
Soy sauce
Olive oil
Schnitzel or meet or paper steak sliced thin
1 large vidalia or Spanish Onion
1 head Garlic
Garlic powder

Optional: red pepper flakes or sriracha

Slice stuff thin
Add oil and soy sauce to pan
Sauté veggies first ~4 mins
Sauté chicken/meat next ~4-6 mins
Then heat together for ~5 mins

Variations to add/substitute:
Almonds
Peanuts and/peanut butter
Peanut oil
Sesame oil -regular or toasted


Serve over brown rice or quinoa to complement

Meatballs

1.5lbs ground beef (80/20)
2 Tbl fresh parsley, chopped
1/2 cup almond flour
2 eggs
1 tsp kosher salt (I used Himalayan salt)
1/4 tsp ground black pepper - opt.
1/4 tsp garlic powder - opt.
1 tsp dried onion flakes - opt.
1/4 tsp dried oregano - opt.
1/2 cup warm water
some oil - (maybe 1 Tb?) - olive or coconut
makes 15 2" meatballs

bake at 350 deg for 20 minutes of fry in large skillet over medium heat until cooked thru. 

Spinach Quiche

20 oz spinach, drain if it was frozen
minced garlic
8 oz shredded cheese
2T salted butter
4-5 eggs
optional - top with pumpkin (or other) seeds
pour into greased round tin

preheat oven
bake at 350 deg for 50-60 min


375 about 1 hour

BBQ Meatloaf

For each 1 lb chopped meat (we usually use extra lean or shoulder meat, or mixed meat/chicken chopped meat):

1 egg (Rachel suggests 2 eggs/lb to help it stay together)
1/4 to 1/3 bottle of 24 oz BBQ sauce (6-8 oz); we usually use Kraft brand regular, hickory smoked, or honey mustard. You can experiment.
3/4 teaspoon onion powder, garlic powder, paprika
Pinch of pepper
1/3-1/2 large onion (vidalia or Spanish), chopped
1/2 head fresh garlic (about 6 cloves), chopped
1 cup oats

**optional: sprinkle minced garlic and/or onion on top before baking.

Instructions:
1. Mix eggs, spices, chopped onion & garlic, BBQ sauce together in a large bowl
2. pour in mix in meat and oats
3. squeeze mixture with your hands (mixing alone doesn't work) until thoroughly mixed together.
4. pour into square or loaf tin
4. bake in middle of oven at 350 - 375F for 45-60 minutes. Check after 45 mins.

Notes:

You can use a square tin at 350F
Loaf tin probably better 375F
Usually a family pack of chopped meat is about 3-3.5 lbs.

Freezes well. Great to make 2+ and freeze some for Shabbat. Reheat in oven thoroughly before Shabbat--takes some time to defrost and reheat.

Pizza Topped Chicken

Ingredients:
1 chicken, skinned
1 large vidalia or Spanish onion, or 2 red onions
1 head garlic (~10 cloves)
2 plumb tomatoes
1 Tablespoon oregano
1 Teaspoon basil
1/4 cup olive oil
1/2 cup water
1 cup tomato sauce

Optional Ingredients:
spicy sausage (southwestern or Italian)
sun dried tomatoes, diced
olives, diced
sliced sausage
broccoli
spinach
roasted, hot, or chili peppers
Bruschetta Sauce instead of tomato sauce
Pesto sauce
mushrooms
...or anything else you've ever seen on top of pizza (except pineapple...yuck!)

Directions:
1. In bowl, combine tomato sauce, water, olive oil (you may vary the amounts to taste)
2. dice tomatoes, garlic, onion, add to bowl with liquids
3. measure spices, grind in palm, add to bowl with liquids
4. mix ingredients in bowl
5. spoon over chicken in 9"x 13" pan
6. cook 1 hour @350-375 F

Note:
If you add water or an entire large onion, you may not have room for broccoli, so you may want to divide into two pans

Easy Chinese Style Chicken

Ingredients:
1 Chicken, cut in 1/4's or 1/8th's
1 cup Teriyaki Sauce
1 cup Cashews
4 stalks celery
1 tsp garlic powder
1 head garlic
1 Vidalia onion
1 pepper

Directions:
1. Chop onion, garlic, pepper, celery
2. add vegetables, garlic powder, to Teriyaki sauce
3. pour over chicken, coating evenly
4. bake chicken at 350-375 for 60 minutes, uncovered

Notes:
1. you can add Crushed Pepper to taste, to make it spicy
2. you can add 1/3 to 1/2 cup Honey into the Teriyaki mixture to make it much sweeter, or drizzle 2-4 TBSP honey on top of chicken before putting it into the oven

Cashew Chicken (or Meat) Stir Fry

Ingredients:

2 peppers (of different colors, ideally)
6 Stalks of celery
1 can water chestnuts, sliced
1 can baby corn pieces
4-5 chicken breasts (ideally slightly frozen, for 1-2 hours), or 1.5 lbs stew meat
1 cup cashews
1 large Vidalia onion or 3 small white onions
2 heads garlic
2 TBSP olive oil per pan used
2 TBSP soy sauce per pan used
Garlic Powder, to taste
Crushed Pepper (Spicy) to taste

2-3 frying pans/woks
1 large pot

Rice or Quinoa, prepared according to their box directions

Directions:

Vegetables
1. chop all vegetables into bite sized pieces, mix together in bowl
2. put 2 TBSP olive oil into pans, heat until bubbling
3a. add soy sauce to hot olive oil in pans
3b. (you can sprinkle in garlic powder, crushed pepper to taste in the oil)
4. add mixed veggies to pans, divide into 2-3 pans so sautes quickly (~4-5 minutes on high heat)
5. pour veggies into single large pot

Chicken
6. cut chicken into 1/2 inch to 1 inch cubes
7. put 2 TBSP olive oil into pans, heat until bubbling
8a. add soy sauce to hot olive oil in pans
8b. (you can sprinkle in garlic powder, crushed pepper to taste in the oil)
9. saute chicken cubes, 4-5 minutes on each of top and bottom (8-10 mins total) on high heat. Meat may take 1-2 minutes longer per side
10. Combine chicken and vegetables in large pot, return to boil for 5 minutes

Notes:
1. Serve over Quinoa or Rice, prepared per directions on the box for those
2. Is liquidy, so not for Shabbat day, but great for Shabbat night or Yom Tov any time
3. If you over-saute the veggies, they become mushy
4. You could substitute slivered almonds for cashews
5. you could substitute tofu for chicken or meat (shudder) to make it vegetarian
6. you could also add mushrooms to this and not serve it to S or D

Dutch Meat Loaf

Modified from Spice and Spirit

1 1/2 pounds ground beef
1 cup spicey bread crumbs
barbeque sauce
2 eggs
1/4 cup water (I use less)

(I often double the recipe and use one pack of ground beef and one pack of ground turkey)

Preheat oven to 350 degrees.
In a large bowl combine all of the above.  Mix and put in meat loaf tin (spray tin first).

Cook for 75 minutes.

Meatballs in Sweet and Sour Sauce

Modified from Spice and Spirit

1 pound ground beef
2 eggs, beaten
1/2 cup spicey bread crumbs

Sauce
1 cup jellied cranberry sauce (I use a can of jellied cranberry sauce)
3/4 cup ketchup (I don't measure, just put a lot)
2 tsps lemon juice (I don't measure, just put a little)

First make the sauce:
In a saucepan, combine cranberry sauce, ketchup, and lemon juice
Cook over law flame around 20 minutes.   Stir.

Meatballs:
Combine ground beef, eggs, bread crumbs.  Form into small balls.

Add Meatballs into sauce.  Simmer for 1 hour.  (Stir every once in a while to make sure meatballs get cooked on all sides)

Sesame beef

1 lb meat strips
2 teaspoons sugar
2 teaspoons oil
2 teaspoons soy sauce
1/4 teaspoon pepper
3 green onions, finely chopped
2 cloves garlic (or minced)
1 teaspoon sesame seed (or to taste)

Mix together meat strips with the next 6 ingredients in a bowl.  Stir until beef is well coated.

Cover and refigerate for 30 minutes (optional).

Stir in sesame seeds.

Bake at 350 for approx. 45 minutes or until done.

Crustless spinach quiche

1 10oz package frozen chopped spinach
4 eggs
1 cup cottage cheese
1/2 cup grated Parmesan
1/4 cup flour
1 teaspoon salt
1/4 teaspoon pepper
2 cups grated Cheddar

Preheat oven to 325 and spray an 8 by 8 in baking dish

Unwrap the spinach and put it, box and all, on a plate.  Microwave for 4 minutes.  Cool and remove from box. Squeeze out liquid and put in a bowl.

Combine eggs, cottage cheese, Parmesan, flour, salt, and pepper in a bowl.  Stir.  Pour into bowl with spinach.  Add the cheddar and blend until smooth.  Pour into baking dish and smooth the top.

Bake for about 45 minutes.

Saucy Chicken Cutlets

2 packages chicken cutlets
1 egg
2 cups bread crumbs
1 (12 ounce) jar apricot preserves
1 cup ketchup
1 tablespoon brown sugar

Dip the cutlets in the egg and cover with breadcrumb, then fry the chicken cutlets.
Mix the sauce ingredients in a pot over low flame
pour sauce over chicken cutlets
Bake 20 min at 350

Kickin Chicken

Recipe is from the Kosher by Design Short on Time cookbook (page 132)

2 packs of drum sticks
2 cups duck sauce
1 (1.25 ounce) packet of taco seasoning packet (Ortega brand)

Mix the duck sauce and the taco seasoning and pour over chicken.
Bake uncovered at 350 for 1 and 1/2 hours

Beef Roast with Melted Tomatoes and Onions

Time: About 2 hours

1 silver tip roast, 5 pounds, or rib roast, 7 pounds

Fine sea salt

Freshly ground black pepper

4 tablespoons olive oil

2 onions, coarsely chopped

4 cloves garlic, cut into slivers

3 large or 4 medium ripe tomatoes

6 sprigs thyme, woody stems discarded.

1. Preheat oven to 450 degrees. Season roast with salt and pepper. In a large heavy pot or Dutch oven, heat oil to very hot. Sear roast on all sides until crusty dark brown, at least 3 to 4 minutes a side. Do not move roast around while searing, as this will prevent crust from forming.

2. Add onions, garlic, tomatoes and thyme to pot. Stir and cook vegetables 3 to 4 minutes. Add water to come a third of the way up the roast. Place pot in oven, uncovered.

3. Braise about 1 1/2 to 2 hours depending on size, until meat thermometer inserted into center registers about 155 degrees (medium rare). Do not overcook. Remove from oven, tent with aluminum foil, and let rest 10 minutes. Transfer to carving board or platter and serve with tomatoes, onions and pan juices.

Yield: 10 to 12 servings.

(Borrowed from: http://www.nytimes.com/2008/04/16/dining/161srex.html)

Really Good Pot Roast

Really Good Pot Roast
By Mom Hoffman and Modified by Sarah and Daniyel

Ingredients
4 to 5 lbs Meat, whole
2 Onions, sliced or diced
Garlic (many)
Oil for sautéing onion & garlic
1 or 2 Diced canned tomatoes, with juice
Carrots
Onion powder, garlic powder, onion soup mix (1/2 package; Streits canisters have no MSG)
6 or 7 teaspoons honey (or brown sugar)
diced tomato can full of water

Directions
1. Sautee onion garlic (can skip this)
2. Add tomatoes, juice, and water
3. Add seasonings, mix
4. Pour some of liquid on bottom of pot, then meat, then cover meat with remaining tomatoes and liquid
5. Bring to a boil, lower to medium flame
6. Cook 1 hour on medium per pound of meat, flipping meat every ½ hour and scooping veggies on top to keep it moist
7. When done, chill and skim off fat
8. Slice against grain before reheating

Notes:
1. We’ve made this faster by thinly slicing the meat against the grain when raw, then cooking at 350 for about 1 hour total (or until meat is tender)
2. Any smaller amount of meat works too

Tilapia Baked with Dill Sauce

Based on: Hudson's Baked Tilapia with Dill Sauce from allrecipes.com
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Ready In: 30 Minutes
Yields: 4 servings

"Baked tilapia seasoned with Cajun and citrus served with a creamy sauce of fresh dill and lemon."

Fish
4 (4 ounce) fillets tilapia
salt and pepper to taste
1 tablespoon Cajun seasoning,
or to taste
2 lemons, thinly sliced circles
minced garlic
1/4 cup lemon juice
2-3 TBS olive oil

Sauce (Milchig)
1/4 cup mayonnaise
1/2 cup sour cream (or plain yogurt)
1/8 teaspoon garlic powder (or 1/4 ts)
1 teaspoon fresh lemon juice
2 tablespoons chopped fresh dill

DIRECTIONS:
1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish, and pour olive oil and lemon juice into it.

2. Dip both sides of tilapia fillets in lemon juice, and season with salt, pepper and Cajun seasoning on both sides.

3. Arrange the seasoned fillets in a single layer in the baking dish. Place a layer of 2 lemon slices over each the fish fillets, to cover the fish. Poke holes in the lemon slices with a knife to allow juice to seep into the fish

4. Bake uncovered for 15 to 20 minutes in the preheated oven, or until fish flakes easily with a fork.

5. While the fish is baking, mix together the mayonnaise, sour cream (yogurt), garlic powder, lemon juice and dill in a small bowl. Serve with tilapia.

Notes:
a. You can eliminate the milchig dill sauce and just add dill to the seasonings atop the fish
b. You can substitute extra lemon juice on top instead of lemon circles.
c. You can eliminate the yogurt/sour cream and just use mayo for the sauce, although we haven't tried this yet.

Garlic Oregano Chicken

1/4 cup Olive oil (or water, or double lemon juice for low fat)
1/4 cup Lemon juice
6+ Cloves garlic; minced
1/4 ts Salt
1 TBS Oregano
1/2 ts Pepper

-Mix ingredients in a bowl. If you used fresh garlic,make sure to crush the minced
pieces after they are cut; this brings out more flavor
-The day before cooking, place chicken in large Ziploc bag, and pour liquid mixture
into the bag.
Seal tightly, and put a paper towel under it just in case.
-place bag o' chicken in fridge, turning a few times you cook/grill it
-grill for 30 mins, or cook at 375F for 30 mins
- if cooking, baste after 30 mins, then return to oven for an additional 30 mins
-baste when done, seal tightly with aluminum foil

Notes:
a. pour off the liquid before Shabbat, and make K'li Sh'lishi Gravy,
or broil for a few minutes to evaporate the liquid