this is an old recipe of mine that I’ve played around with and it makes a perfect side dish anytime of the year. not too difficult to make , takes a little playing around but pretty easy . I used Manischewitz egg noodles in a toasted barley shape this time. you can use pearl barley which is available in almost every supermarket out there. i have to say this product worked very well. Not exactly Mushroom and Barley?? but barley shape egg noodles
Great for Rosh Hashana and actually any other time for dinner as well. It’s delicious!
Ingredients:
1/4 cup butter or margarine
1 3/4 cup Pearl Barley or any kind you can find ( I used Manischewitz egg noodles in a toasted barley shape) it doesn’t have to be toasted it can just be regular barley shape noodles. I love to use this product , it’s usually found in kosher section.
1 lb. fresh mushrooms sliced
1/2 spanish onion chopped
2 – 3 cups chicken stock
1 tablespoon vegetable oil
Kosher Salt
Freshly Ground Black Pepper
Directions:
I use a very little bit of vegetable oil ( maybe 1 tablespoon) and saute onions, then mushrooms till cooked down. I salt and pepper generously here. I remove the mushroom/onion mixture from saute pan, wipe the pan clean with a paper towel . melt butter or margarine in pan, brown the barley/noodles for about 4 – 5 minutes, move it around as you brown it. in the meantime transfer mushroom/ onion mixture to a 9 x 13 baking dish (spray with pam) when barley/noodles is browned place in dish with mushrooms and onions and mix well. add 2 cups of chicken broth. cover with aluminum foil, and bake in oven covered at 350 degrees for app. 45 minutes. remove from oven, and add a little broth, depending on how dry it is, i would say i added about 1/2 cup , you may need to add more, add the 1/2 cup and mix well and see if you need more, not too watery, keep it dryer. cover, and i put it back in oven for 10 to 15 minutes. taste for salt and pepper. and there it is. very delicious.
I made this chicken last night as I wanted to try it out , it’s a conglomeration of a few recipes I’ve been playing around with.
I used chicken thighs because we prefer them, but feel free to use breasts and have butcher cut them in 1/2.
If I were making a lot I might split into 2 sheet pans.
This is both sweet and savory and make sure you use balsamic Glaze not balsamic vinegar.
Carrots and Potatoes — roasted in the same pan is a win win for me!
Enjoy! and Happy Healthy Peaceful New Year!
Ingredients:
6-8 bone -in , skin- on chicken thighs
1 1/2 lb gold potatoes, cut into 1 inch chunks — I quarter them
3-4 carrots, cut into chunks similar to potatoes
3-4 Tablespoons Olive Oil
2 tbsp. honey
2 tbsp. balsamic glaze
1 tbsp. thyme
1 tbsp garlic powder
1 tsp. onion powder
1-2 teaspoons paprika
Kosher Salt and black pepper
Directions:
Prepare a very large sheet pan I used the biggest one I have — I spray with Pam Olive Oil Spray or use parchment paper or aluminum foil
Pre heat oven to 425 degrees
Toss potatoes and carrots in a large enough bowl with about 2 Tbsp. Olive Oil , thyme, salt and pepper , garlic powder, onion powder, and paprika. Mix well, I usually allow them to sit in a bowl for a bit while prepping other ingredients. Spread them on a large prepared sheet pan.
Roast for 15 minutes in hot oven, give the potatoes and carrots a bit of a head start
Pat the chicken pieces dry with paper towels
Rub a little olive oil ,salt, pepper, garlic powder and paprika all over both sides of the chicken
Take baking sheet out of oven and spread out the carrots and potatoes making room for chicken with the veggies.
Roast for another 30 minutes, until the chicken is cooked through and crispy,
In a small bowl mix balsamic glaze and honey with a small whisk or fork.
Remove tray from oven for the last 5 minutes or so depending on your oven, brush the chicken with the mixture, drizzling any extra over the vegetables as well.
For extra , switch to broil for last few minutes at the end — it really did make a difference but you gotta watch it carefully! Crispy delicious skin on chicken ( see pics)
*dry spices aren’t exact amounts like for Salt and Pepper just be a bit generous on chicken and veggies with the salt or else it will be very bland
Melted Chocolate and Toasty Marshmallows!!! This is a hit for your next party or just for your family. Who says it’s only for camping out? This was made in the oven very quickly and came out perfectly delicious and perfect all year round. A few minutes in the oven and a few minutes to prep and you have a delicious most fun dessert to serve. Serve it with graham crackers or graham cracker sticks and watch it disappear. You can also mix it with peanut butter chips for a little bit different spin on S’mores. All I can say is yum!
Happy Labor Day!
Ingredients:
app. 1 regular size bag of chocolate chips, you can use semi-sweet, milk chocolate, peanut butter chips or any combo.
Marshmallows- start out with a whole bag — you’ll probably use 3/4 of the bag –you can use minis or the large ones but I just used regular sized this time which are readily available
Graham Cracker Squares–for dipping
I used an 8 inch cast iron skillet– it makes for a great presentation and it cooks perfectly– just be very very careful with serving it because skillet will be very hot — careful supervision with this one
Directions:
Pre-heat oven to 350 degrees and spray the cast iron pan with cooking spray ( this will help with clean up) Pour the chips you’re using in an even layer on the bottom of the skillet. Bake for3-4 minutes or until chocolate chips are melted . Watch closely because you don’t want to burn. Using an oven mitt –remove the skillet from the oven and stir the chocolate around then cover the top with the marshmallows completely. Bake for another 4-5 minutes or until marshmallows are browned on top. ( see photo) Serve immediately with graham cracker squares —only tip is to be very careful , because the dip and the pan will be very hot!!!! you’ll have to supervise with little ones and even some of the over anxious adults. You can let it rest for about 4-5 minutes before serving. But it should be served hot.
*if you don’t have a skillet you may use another oven-safe baking dish like a 9×13 pyrex would work . Chocolate does melt more evenly in cast-iron skillet and it retains heat better.
*you can adjust the amounts of chocolate and marshmallows to your liking, and the size of the skillet. Some of these photos show the jumbo sized marshmallows which will work just as well or you can cut them in 1/2.
*use whatever kind of chips you like, and any kind of marshmallows you like — mini marshmallows work well here too.
I saw this recipe in the NYT Cooking Section by Ali Slagle and decided to make it as a side dish/main dish for my daughter who is a vegetarian. I ate it as a side dish and can attest to its tastiness . The feta is soft and creamy and plays nicely with the sweet juicy tomatoes and chickpeas are slightly sticky from the honey and if you’d like add some spice with crushed red pepper flakes. Eat with pita, salad hummus or even yogurt. This is what I did last night . It’s a simple meal which is delicious.
Next time out I will make with an angel hair pasta or orzo.
Enjoy!
Ingredients:
2 cans (15 oz.) chickpeas ( garbanzo beans) drained, rinsed and as dry as you can get them
2 pints cherry or sungold tomatoes I used Sugarbombs which Whole Foods sells
1 shallot thinly sliced
1/4 cup Extra virgin olive oil
2 Tablespoons honey if you’re adventurous you can use Hot Honey for more kick but leave off the red pepper
1/4 -1/2 teaspoon crushed red pepper flakes
Kosher Salt
I used 1 block of feta sliced into 1″ blocks ( see photo)
Directions:
Pre heat the oven to 400 degrees. On a sheet pan, stir together the chickpeas, tomatoes, shallot, olive oil honey and crushed red pepper. Season with salt, then spread in an even layer. arrange the feta blocks among the chickpeas.
Roast until the feta and tomatoes are soft and the chickpeas turn a golden brown, 30-35 minutes. This is meant to be eaten right away and hot. The feta will harden as it cools so reheat the leftovers. You can add rice or a thin pasta would be perfect as well or orzo.
*you can use sliced red onion if no shallot
*fresh basil would be a nice addition
**if you’re not on board with the vegetarian version you can add some sausage along with chickpeas or chicken
Tons of blueberries around in the summer and it’s such an easy and delicious dessert. I make a day ahead and bake for a bit then take it out of fridge bring to room temp then heat it up for about 1/2 hour to 45 minutes while we’re eating dinner so it’s ready when were ready for dessert. I serve with vanilla ice cream — perfection in a bowl.
This is really easy to make , you can easily double recipe up to you, but you make have to bake for an hour if you do.
This is what I did.
Enjoy!
Ingredients:
I used 2 large containers of blueberries – you’ll need about 5 cups but you can double
2 Tablespoons granulated sugar
3 Tablespoons all purpose flour
1 lemon– you’ll need 1 lemon grated and juiced
Topping:
1/4 cup butter – softened to room temperature
1/2 cup brown sugar light or dark I prefer light
1/4 cup all purpose flour
3/4 cup oats – regular or quick whatever you have
*optional 1/2 cups sliced almonds –or chopped pecans/walnuts I opted out of the nuts
1/4 teaspoon cinnamon
Directions:
Preheat the oven to 375 degress
Grate the rind of the lemon and squeeze the juice of half of the lemon
Toss washed blueberries with sugar, lemon rind, 1 tablespoon lemon juice and 3 tablespoons flour
Place in a 2 quart baking dish — 9×9, 9×11 or if doubling 9×13 — you can eyeball it for a pretty baking dish that can sit on the table as well
Set aside blueberries, and with a fork , combine the butter, brown sugar oats, flour , cinnamon and nuts if you’re using
I find clean hands get it squishy and the right consistency but a fork will do.
Sprinkle topping over the blueberries
Bake for 35-40 minutes until the top is golden brown and the fruit is bubbly.
Cool slightly and serve warm — I like it with some delicious vanilla ice cream but greek yogurt or whip cream works well too.
Thanks again to one of my most favorite cooks to follow Pamela Salzman. I love this recipe for the summer when the zucchini is fresh and delicious as well as the tomatoes and the corn. Can be served at room temperature which is always perfect. Pretty easy prep and comes together beautifully in a short amount of time. Grab the zucchini , tomatoes, and corn and get cooking on this one. I also added a jalapeño ( seeded) and some Basil for extra flavor. Perfect accompaniment to any BBQ or meal.
Ingredients:
2 medium size zucchini- diced
2 tablespoons butter (unsalted)
1 jalapeno seeded and finely chopped – if you don’t remove the seeds this will have a lot of kick, I removed almost all of the seeds
Kosher Salt and freshly ground black pepper to taste
2 -3 ears of corn –removed corn from cobs
1/2 pint of cherry tomatoes — halved
2 oz. of feta cheese , crumbled — I just sort of eyeballed it — didn’t use a lot as I didn’t want it to overpower the flavor of veggies
some fresh basil leaves torn by hand, just eyeball it
Directions:
In a large skillet (12″ or more) melt the butter over medium low heat. Add the zucchini and jalapeño and sauté until just tender about 5 minutes or so.
Add the corn, tomatoes, a big pinch of salt and black pepper to taste and sauté until the tomatoes soften, probably another 5 minutes or so. Taste for seasoning.
Transfer to a serving bowl, and top with crumbled feta and basil.
Enjoy!
and thanks again to Pamela Salzman for a delicious recipe.
These grilled chicken breasts are always a good idea. I keep a few packages in the freezer of thin chicken breasts , but you can do this marinade with a thicker breast , or use boneless skinless chicken thighs.
Marinade is simple ingredients that can be usually found in one’s pantry but if not easily obtainable. I made the thin breasts and marinated them for about 31/2 hours. At least 40 minutes but no more than 4 hours because they start to break down the fibers of the chicken . You’ll want chicken pieces to be even sometimes I use a rolling pin or the flat side of a meat mallet.
Awesome served for dinner with some spinach and some corn on the cob but obviously very delicious the next day or day of in a salad.
And really delicious the next day cold out of fridge, perfect for a picnic.
Enjoy!
Ingredients:
I used about 2 lbs. thin chicken breasts, this marinade will be good for up to 4 lbs.
1/3 cup olive oil
1/4 cup apple cider vinegar or red wine vinegar
3 Tablespoons Worcestershire Sauce
2 heaping Tbsp. Dijon Mustard
2 Tablespoons fresh lemon juice –probably juice of 1 juicy lemon
2 Tablespoons Italian Seasonings — dried and available in every supermarket
2 teaspoons kosher salt
1 teaspoon black pepper
1 teaspoon granulated sugar ( it’s just a teaspoon and it makes a difference)
Directions:
I like to combine all marinade ingredients in a large measuring cup. I whisk it up and then combine chicken and marinade in a large plastic freezer bag and up to 4 hours marinate them if I can. If not at least 40 minutes.
Preheat grill to medium heat — I spray my grill with Pam Grill Spray bring it to medium high heat and add chicken, allowing any excess to drip off . Discard the remaining marinade , this is why I love the baggie. Place chicken on the grill for 7-8 minutesI watch it carefully the very thin pieces barely need 7-8 minutes, just watch them — no one likes to eat burnt chicken. Flip chicken over and it should be done in another 7 minutes depending on the size of the chicken pieces.
Transfer to a plate and let rest before slicing.
Your welcome for this delicious marinade recipe that I promise you you will cook over and over again.
Wow–Fajitas on the Grill and the best part is there were no pots and pans to clean up! Cooked in Aluminum Foil Packs right on the grill! They’re called Hobo Packs. This is so easy to make and so delicious to eat. Definitely one of our favorite go to meals in the summer. If you don’t have a grill you can make in the oven on a large rimmed baking sheet.
Very quick prep and delicious ingredients. Feel free to substitute whatever peppers you would prefer. This is what I did.
You’ll need heavy-duty aluminum foil for the grill.
If you double up the recipe you’ll need more hobo packs and feel free to experiment with the ingredients.
1 lb. chicken tenders–I cut them in 1/2 so they’re still thick enough that they don’t over-cook in the 15 minutes it takes to cook. If the pieces are too too thin they’ll over-cook.
1 medium red onion, halved and sliced 1/4 inch thick (approximately)
1 poblano chile or serrano chile whatever you can get. Stemmed and cut lengthwise into 1/2 inch strips. I used both .
1 Red Bell Pepper–cut into strips lengthwise
1 Yellow Bell Pepper –cut into strips lengthwise
*you can really use any peppers that you’d like–these are the ones I used Shishito Peppers would be wonderful as well.
1/4 cup extra-virgin olive oil
1 1/2 tsp. cumin seeds
Kosher Salt and Freshly Ground Black Pepper- you’ll need to be fairly generous with the salt –I used about 1 1/2 teaspoons of salt and a few grinds of the pepper mill.
4 -6 fresh oregano sprigs–at least 1 in each packet–I used 2 in each packet. This is an optional option if no oregano– I like the flavor.
1 lime, thinly sliced crosswise
Warm flour or corn tortillas, sour cream , guacamole and salsa and some hot sauce for serving. I used small tortillas but any kind will work out nicely. This is a very easy Summer Meal. I also like to serve with rice and beans.
Directions:
Cut up all the veggies, onions and chicken and light the grill, I had the grill turned up high , it should be medium to high. I put it to high to pre-heat and then lowered to a more medium – high, if you are unable to do this step just check on them after 12 minutes to make sure the bottom isn’t burning.
In a large bowl, toss the chicken, onion and all the peppers with the olive oil and cumin seeds. Season generously with salt and pepper and toss again. I like it to sit for about 15 minutes while grill is heating up.
Arrange 4 14 inch sheets of heavy duty foil on a work surface ( see pics) app. 14 inches don’t get the ruler out you can eyeball it, it needs to fit a pile of veggies and chicken. Last night I increased the chicken so we had about 6 packs.
Pile the chicken and veggies evenly on one 1/2 of each foil sheet and top with the oregano and lime slices. Fold the foil over the ingredients and pinch the edges to seal.
Place the foil packets on the grill, close the lid and cook over moderately high heat until the chicken is cooked through, anywhere from 12 to 15 minutes.
Open the packets and serve with warm flour fajitas, sour cream , guacamole, salsa and hot sauce.
*Packets can be made a night ahead of time and kept in the refrigerator.
I usually place all ingredients after cooking in a large serving dish/bowl and let everyone help themselves.
Grilling Chicken is a summer staple in our house. This recipe requires no marinating and whips up quickly. In less than 15 minutes from start to finish. Really quick.
You probably have all the ingredients in your pantry.
I love chicken thighs but if you must use breasts you obviously can just watch them because they cook very quickly.
Delicious the next day in salad cold or a rice bowl and I recommend Tzatziki sauce on the side.
*another good idea is to double the recipe and freeze 1/2 the raw marinated chicken for another time. Just defrost bring to room temperature and cook
Ingredients:
8 boneless skinless chicken thighs
1/3 cup Olive Oil
2 Tbsp. Paprika — I used regular sweet paprika but you can use smoked paprika for a different flavor
1 1/2 Tbsp. Oregano ( dried oregano)
2 tsp. garlic powder
2 tsp. onion powder
1 tsp. Kosher salt
1 tsp. black pepper
Directions:
Pat chicken thighs dry and place in a bowl.
In a measuring cup or a small mixing bowl add the oil and spices and stir with a fork or whisk with a small little whisk ( my fav tool)
Pour marinade over the chicken make sure chicken is coated on all sides , it’s messy with hands but it’s the best way. Make sure chicken is well coated.
Heat bbq grill to medium high to high heat — Make sure grill is very hot before putting chicken on. Cook the chicken for app. 4-5 minutes per side . Make sure chicken is cooked through and dark grill marks form ( see photo)
Now if you have no grill you can cook the chicken in the oven at 425 degrees for 15 minutes then flip over and cook for 5 more minutes under the broiler — but keep an eye on it.
I made this for the Fourth of July a few years ago and it was so very pretty and pretty yummy too. I honestly didn’t care how good it tasted because it looked that good but it really was very yummy. Very easy to make and no baking involved. Perfect for the Fourth or Labor Day or really any old time . Actually this would be lovely made with all blackberries , all strawberries and just serve it any old time if you’re not feeling the Patriotic theme. It’s delicious and an easy solution for dessert for those summer bbq’s.
You’ll need a Trifle Bowl — worth the investment.
Happy Fourth of July America! Land of the Free because of the Brave!
Ingredients:
1 store bought angel food cake
For the syrup:
1/4 cup sugar
1/4 cup fresh lemon juice
1/4 cup water
1/4 tsp. Almond Extract
Whipped Cream Cheese:
2/3 cup sugar
1 lb. Cream cheese , at room temperature
2 cups Heavy Cream, at room temperature
Fruit:
2 pints blueberries
2 pints strawberries, hulled and sliced
Directions:
Heat 1/4 cup sugar, lemon juice , and 1/4 cup water in a saucepan over medium-high heat, stirring, until the sugar dissolves. Remove from the heat and stir in the almond extract.
Cut the pre made angel cake into 1 ” slices
Brush both sides of the sliced cake with syrup — I put on a rimmed baking sheet to do this
Cut the slices into 1″ cubes
Beat 2/3 cup sugar and the cream cheese with a mixer with paddle attachment on medium speed until smooth and light. Add the cream and beat on medium-high speed until smooth and the consistency of whipped cream
Arrange half of the cake cubes in the bottom a 13 cup trifle dish. Sprinkle evenly with a layer of blueberries. Dollop half of the cream mixture over the blueberries and gently spread
Top with a layer of strawberries
Layer the remaining cake cubes on top of the strawberries. Then sprinkle with more blueberries
Top with remaining whipped cream and finish with the remaining strawberries and blueberries, arranging them in a decorative pattern. Cover and refrigerate for at least a few hours. Overnight is perfect and what I recommend.
Like I said any berries will do , it’s a lovely dessert.
this is an old recipe of mine that I’ve played around with and it makes a perfect side dish anytime of the year. not too difficult to make , takes a little playing around but pretty easy . I used Manischewitz egg noodles in a toasted barley shape this time. you can use pearl barley which is available in almost every supermarket out there. i have to say this product worked very well. Not exactly Mushroom and Barley?? but barley shape egg noodles
Wow–Fajitas on the Grill and the best part is there were no pots and pans to clean up! Cooked in Aluminum Foil Packs right on the grill! They’re called Hobo Packs. This is so easy to make and so delicious to eat. Definitely one of our favorite go to meals in the summer. If you don’t have a grill you can make in the oven on a large rimmed baking sheet.
Cooking with Candi 