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Shabbos Shortcuts

Shabbat Candles Deutsch: SchabbatkerzenThere are many times we are down to the wire in preparing for Shabbos. Here are a few tricks and tips that have served us well.

No time to cook a chicken dish?

Grill! My husband loves grilled chicken and if you are using an electric grill it cooks much faster than a regular recipe in the oven. For us, it frees up the oven so we can cook other things, which ultimately means Shabbos cooking in less time. Plus, in the summer, grilling means the house gets heated up less from cooking in the oven. 

Need a dessert in a hurry?

We love Rice Krispy Treats (click on the title for a kosher recipe from CookKosher). We can eat a pan in one Shabbos! Using store brand cereal and the marshmallow fluff, they are cheap, quick, and yummy!

Out of Shabbos candles?

Tea lights work well in a pinch. They won’t burn as long and certainly don’t look as nice. However, when we are out (or can’t afford a new box of candles), these work well. I set them right on top of my candlesticks.

Need an extra dish?

Pull one out of the freezer. If we can, when we make kugels, we make two and freeze one. The second gets made in a disposable aluminum pan, so it is easy to put in the freezer. Be sure to put it in a freezer bag, too, to avoid freezer burn and the foil coming off the top!

Another quick idea is to open a can or frozen package of vegetables. It may not be the fanciest side dish, but certainly for us and the kids, it works.

For more Shabbos tips, see my posts:

* Do you have other shortcuts or easy recipes you like to use when you are out of time getting ready for Shabbos? Please share them here!

 

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Recipe favorites: Crumb chicken

This is the recipe I referred to yesterday in my post “What do you do with all that bread?” It is great to use up bread crumbs, but it is also a great recipe for Shabbos. It works well for night meals and again for lunch, because it stays juicy when reheated on the blech.

The recipe is courtesy of Tziona Z. from the “Show Me Kosher” cookbook from Young Israel of St. Louis.

Ingredients:

1 chicken, cut into eighths
Fat-free Italian dressing (or other Italian dressing)
½ c. corn flake crumbs
½ c. bread crumbs
½ c. instant Potato Buds

2 t. Seasoned salt
1/8 t. Red pepper
1 t. Basil
1 t. Oregano                      
½ t. Garlic
1 T. Paprika 

* Amounts for the spices are approximate – I like to see flecks of basil and oregano. The original recipe did not call for these additional spices, but for seasoned breadcrumbs. I never have those so I substituted these spices in varying amounts.

Directions:

1. Marinate chicken in Italian dressing for at least 1 hour or up to overnight.

2. Combine cornflake crumbs, bread crumbs, potato buds, and spices.

3. Dip chicken into crumb mixture on both sides until thoroughly coated.

4. Place chicken on greased pan (parchment lined will produce a drier crispier final result) and bake at 350⁰F covered for 1 hour until chicken is tender.

5. Uncover and cook an additional 30 min. until chicken is crispy.

* The comments above are from my husband, since he is the one who does most of the cooking in our house!

Any versatile recipes you have for Shabbos? Post them in the comments section!

 

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