Soy Orange Rosemary Chicken

Posted on October 14, 2024 | Leave a comment

I put this together last night and it was most delicious if I do say so myself and obviously Joel was very happy with this one as well. Served alongside rice and a beautiful Brussels salad which I will post soon as well. In the meantime this is a great weeknight meal or lovely meal if you’re having friends over. I would say 2 lbs. would feed 4-6 depending on your eaters.

This is super-yummy and don’t forget to spoon the sauce over the chicken when you serve it!

Ingredients:

2- 21/2 lbs bone-in skin-on chicken– I used thighs –much tastier but if you insist on breasts cut in 1/2–this time out I made for the 2 of us but used the same amount of sauce for full recipe — the sauce cooks down and you’ll want some for top of chicken

8 ounces orange marmalade , or this time I used Orange Ginger Fruit Spread by Dalfour which had amazing flavor but even apricot preserves will work well here. The Orange flavor just adds a layer of flavor that you can’t get from the apricot and the ginger in the orange really kicked it up a notch. I have also used Apricot Preserves which work out perfectly.

1 1/2 Tablespoons Whole Grain or Stone Ground Mustard ( my favorite is from Maille)

2 Tablespoons Soy Sauce — I used low sodium

2 Tablespoons unsalted butter, melted

1 – 1/12 Tablespoons finely chopped fresh rosemary — if you like a lot of Rosemary add a little more if not a huge fan you probably won’t be making this recipe but use 1 Tablespoon

Kosher Salt and Freshly Ground Black Pepper (app. 1/2 teaspoon)

Directions:

You can marinade over-night but I did it first thing in the morning– you’ll want this to marinade at least 6 hours — this is important

When I get home from supermarket I pat chicken dry and sprinkle all over with kosher salt before I do anything. If I can leave chicken in fridge for a few hours I do and then I take out chicken and continue the prep.

In a glass bowl or any non-reactive bowl combine marmalade, soy sauce, melted butter, rosemary and a few grinds of black pepper. Mix marinade till completely combined then add chicken pieces and coat each piece well. Cover and refrigerate for 6-8 hours or longer whatever is convenient for you. I also put chicken in a gallon sized baggie and squish it around. Completely up to you.

Remove chicken from the fridge and bring to room temperature about 1/2 hour before cooking. Pre-heat oven to 400 degrees. Spray baking dish with cooking spray– or you’ll have a tough time cleaning this one up.

Transfer the chicken to sprayed baking dish and get any and all marinade in the dish as well. I think I used a 13×9 dish. Bake for 45 minutes or until cooked through and browned up on top. Remove from the oven and allow to sit for a few minutes before serving. My oven cooked 4 pieces in 40 minutes so check chicken after 1/2 hour for progress — all ovens vary.

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Air Fryer Salmon with Trader Joe’s Vegetable Fried Rice

Posted on October 11, 2024 | Leave a comment

Fast, convenient and very delicious. I had 2 salmon filets and a bag of Trader Joe’s Vegetable Fried Rice in the freezer. I cooked up the fried rice in a large skillet, air fried the salmon and voila! Sometimes I do it with shrimp, sometimes chicken and you can use tofu. This salmon takes less than 15 minutes to prep and cook — can’t beat that.

This is what I did last night and there wasn’t anything left. Even Joel eats all the vegetables in this fried rice– sort of amazing!

Air Fryer Honey Dijon Salmon:

Ingredients:

2 6 oz. salmon filets

2 Tablespoon dijon mustard

2 Tablespoon honey

2 teaspoon olive oil

1 teaspoon garlic powder

Salt and Pepper

Directions:

Preheat the air fryer for 5 minutes at 400 degrees

In a small bowl , add the honey, dijon, garlic powder, and olive oil, stir to combine

Pat the salmon filets dry with paper towels. Season with salt and pepper.

Spoon the honey glaze over the top of the salmon and rub into all the sides of the salmon to coat. If you’d like you can reserve some glaze — I didn’t but if you’d like to you can.

Place the salmon filets in the air fryer after 5 minute pre heat, skin side down.

Cook at 400 degrees for 7-9 minutes depending on thickness of your filet and how you like it done.

Once cooked I removed the skin, cut up into small pieces and added it to fried rice in the skillet which was on oven on low, everything is cooked so just mixed around a bit and served !! Perfection and pretty healthy for a quick weeknight meal.

*to stretch Trader Joe’s Vegetable Fried Rice you can add extra frozen peas carrots corn whatever you have in freezer.

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*also we love this hot and spicy Japanese BBQ sauce available in many food stores. It’s Bachan’s Japanese BBQ sauce Hot and Spicy, they also make a few others that aren’t hot and spicy.

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Slow-Cooker Bolognese

Posted on October 8, 2024 | 1 comment

I love my Bolognese recipes which are also on this site. Sometimes I just want to use my slow-cooker so that my meal is ready when I am home at the end of the day. This is what I did and I have to say it came out very tasty. I made all 4 lbs. of ground beef ( you can sub turkey or chicken if you would like) and I had about 4 meals out of this. Perfection! I froze in individual containers for 3 meals after the night we originally ate it. It’s perfect for the cold winter nights ahead of us. File this under cozy comfort foods.

 

This is what I did.

Ingredients:

4 Tbsp. Olive Oil

4 lbs. ground beef–I prefer the meat with a little fat so if you’re using turkey make sure it’s not 100% fat free because it will be rather dry and tasteless — I did a combo of pork sausage and ground beef –you can use whatever meat you prefer

6 cloves garlic, chopped

4 celery stalks, chopped

2 whole carrots, chopped

2 onions, chopped

Kosher Salt and Freshly Ground Black Pepper

1 6 oz. can tomato paste

1 cup dry red wine

2 cups whole milk

2 28 oz. cans crushed tomatoes

1 Tbsp. dried oregano

1 Tbsp. dried basil

2 teaspoons dried thyme

2 teaspoons red pepper flakes

1/2 teaspoon ground nutmeg

*if you’d like instead of all these dried spices you can use dried italian seasonings which come in a spice jar but I would still add the nutmeg and  red pepper flakes

Grated Parmesan for serving

*Chopped Fresh Basil and Chopped Fresh Parsley for serving if you’d like

Directions:

Heat 2 Tablespoons of the olive oil in a large skillet over medium heat. Add the mirepoix ( carrots, celery and onions) season with salt and pepper and cook until softened and onions are transparent ) app. 10-15 minutes — I stirred in the garlic at the end and then added the tomato paste , stir around and cook for another few minutes. Pour in the red wine. Cook until most of the red wine is evaporated, app. 5 more minutes on a low flame. Pour this into the slow cooker.

Pour the remaining 2 Tbsp. of Olive Oil into the same skillet, add the beef and season with salt and pepper, cook breaking up the beef until it is nicely browned about 15 minutes. Drain off any excess fat. Stir in the milk and continue cooking until it is mostly absorbed by the meat, app. another 5 minutes. Add this to the slow cooker along with the tomatoes and all the dried spices. Add some more salt–taste for salt I was pretty generous with the salt.

Give the pot a good stir , cover and cook on low for 6 hours.

I didn’t have any fat to skim on top because I drained the fat earlier and used 15% fat ground beef. The totally lean beef is a little to dry for my liking but use what ever meat you like. Check the consistency if it is too thick add a little bit of water. If it is too thin, cook for another 30 minutes or so with the cover off.

I have to say mine came out perfectly after 6 hours in the slow cooker. Taste for seasoning and add salt and pepper if you desire. Also a little note about slow-cooker, once the initial cooking process is over my slow cooker goes to warm and will stay on warm for another few hours or so . This is perfect because it will not cook anymore just stay warm. This is what I did.

Serve over pasta with lots of grated Parmesan Cheese and top with fresh basil and fresh parsley if you’d like.

By all means freeze the extra in air-tight containers for another few meals!

Enjoy!

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Baked French Toast — all time best for Yom Kippur Break Fast

Posted on October 6, 2024 | 3 comments

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DSCN4294I posted this recipe back in October 2011 for Yom Kippur break fast and every Break Fast it is on the table, it’s practically a law in our family now! It is truly one of the best French toast recipes I’ve ever made.  I include it every year since my friend Ilene Stern gave it to me. I never have a single piece left. Delicious and decadent, perfect brunch and breakfast food. I almost always include it in my Mother’s Day Brunch as well. Once you’ve made this recipe there is no turning back  your whole family will love it and you’ll have to make it every time.

The only downside is that you must prepare and refrigerate the night before without cooking it, you cannot cook this dish till you’re ready to eat it, the bottom will get hard like a caramel candy would. So cook right before you’re going to serve. Enjoy!

*recipe as is should serve 6- 8 if you have more people make 2 trays!

Yom Kippur begins at sundown on Friday, October 11 and ends at nightfall on Monday,October 12 . It lasts one day.

For those of you who fast — have a good fast.

Ingredients:

1 cup packed light brown sugar

1 stick unsalted butter

2 tbsp. corn syrup ( I use Karo Original light corn syrup)

5 eggs (room temperature please)

1 1/2 cups milk ( you can use low-fat, I use Skim Plus)

1 tbsp. vanilla

1 package of sliced cinnamon bread. ( Pepperidge Farm is fine) if you can get thick slices it’s great , but the thin kind will work just double stack them it will be fine) You probably will use 12 slices of bread per tray. You will have 6 stacks of 2 slices each, 12 slices total, or 6 thick slices of cinnamon bread. If you can’t find just cinnamon bread use raisin cinnamon bread it’s easier to find .

Directions:

Melt butter, add brown sugar and corn syrup and combine well. Spray a 9×13 baking dish, Pyrex works well here. Pour butter mixture into baking dish and arrange bread slices flat in the mixture ( you will double stack the thin sliced bread) Unless the bread is 1″thick you will be doubling the standard sliced bread. Squeeze the bread to fit–it should hold 12 slices ( 6 double stacks), 3 on each side of a 9×13 baking dish.

In a blender mix the eggs, milk and vanilla and pour over the bread slices, covering them completely. Cover and refrigerate overnight. The bread will absorb all the liquid by the morning, so if you need to travel with it will be fine.

Uncover and bake in a preheated 350 degree oven for 30 minutes. Once it’s out of the oven you can dust with powdered sugar, but not necessary. Serve right from the baking dish.

*if you let this sit out too long before serving, the bottom may get hard like a praline candy. It never ever lasts long enough for this to happen at my table.

Easy Fast to all .

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Posted in Baked Goods, bread, breads/cakes, breakfast, Breakfast Food, Dairy, Eggs, Holiday, Holiday Recipes

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Grandma Sally’s Mandel Bread

Posted on September 26, 2024 | Leave a comment

photo (2) photo (4) photo (5) photo (6) photo (8) photo (9) photo (11) photo (12) photo (13) Grandma Sally was not my Grandma but she was my friend Joy’s Grandma. Joy is a friend of mine and has been such a great supporter of Cooking with Candi. I know what a good cook she is and she sent me this recipe and was kind enough to share her family’s secret to an awesome mandel bread. She sent it to me a while back and I haven’t been able to test it out until now. I highly recommend this delicious treat for anytime but why not for the New Year? Thanks again Joy for all your support, it is so appreciated and of course to Grandma Sally for this delicious recipe. Perfect for Break Fast during Yom Kippur or a perfectly crunchy dessert for Rosh Hashana or really anytime.

You can make 2 different mandel breads, one with nuts and one with chocolate or just mix them together . If you use them together use a little less nuts and a little less chocolate. If you like you can add the raisins as well . Use whatever you prefer. I used both chocolate and nuts.

If you love biscotti this is almost identical. There are so very many ways to make Mandel Bread but this one  was really worth the effort.  I did make a few tweeks to the actual baking but the ingredients and most of the recipe stayed the same as Grandma Sally’s . I love to dunk these crunchy cookies in tea or coffee. Yum!

P.S. woke up to these sitting in my kitchen and did a little dunking during breakfast with my morning coffee! They are hard to resist. Can be easily frozen. They thaw out rather quickly!!

Happy Healthy New Year from my kitchen to yours.

Ingredients:

2 heaping tablespoons of Crisco vegetable shortening

3/4 cup of sugar

3 eggs–always room temperature for baking unless otherwise stated

1 tsp. vanilla

2 1/2 cups of all-purpose flour

1 tsp. baking powder

2/3 cup of chopped walnuts* optional

2/3 cup of chocolate bits , chocolate chips are fine here , if using alone without nuts you may want a little more . You can always use raisins as well. Whatever you like will work. Raisins and Nuts are great.

For topping:

2 tablespoons granulated sugar and 3/4 teaspoon cinnamon, mix together for a cinnamon/sugar mixture.  Set aside.

Directions:

Cream together the shortening and sugar to mix well and add 3 eggs one at a time and continue beating in electric mixer, add in the vanilla on low speed until creamy. Then add in the dry ingredients, the flour and the baking powder and mix on low speed until just incorporated. ( don’t overmix)  Then stir in chocolate, nuts, and or raisins to the mixture. I took out dough and refrigerated it over night, you don’t have to but I recommend refrigerating dough for at least 1-2 hours. ( I find dough is easier to handle and holds together better) I had a time constraint and that’s why I did overnight, but just do till it gets cold at least.)

To bake cookies:

Preheat the oven to 350 degrees. Line baking sheet with parchment paper or Silpat liners which I swear by ( awesome). Shape the dough into 2 or 3 logs about 2 inches wide ( see photos) making sure logs aren’t too close together because they will spread. So 2″ from edges from each other and 2″ from the edges. I used 2 baking sheets for 3 logs, you can just use 1 for 2 longer ones. If dough is super sticky , dust your hands with a little flour.

Bake for 25-30 minutes at 350 degrees. Now lower the oven to 250 degrees. Let the baked logs cool down for about 15 minutes, then slice them diagonally about every 3/4 inch ( see picture) Flip the cookies on their sides back on baking sheet. Sprinkle 1/2 of the cinnamon-sugar mixture over top of cookies with a spoon. Flip the cookies over and repeat with the remaining cinnamon-sugar mixture. Place the cookies back in the oven ( be certain you turned temp. down to 250 degrees) I cooked for about 45 minutes ,you can cook anywhere from 45 minutes to an hour till they were golden and crisp. Let the cookies cool down, then store in an airtight container.

*cookies will get crunchier as they cool

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Kasha Varnishkes–Jewish Comfort Food

Posted on September 25, 2024 | Leave a comment

This is truly traditional Jewish comfort food made with buckwheat grains and bowtie noodles. I love it and grew up eating it and  try to make it a few times a year. It is super easy and super tasty. If you’ve never made it why not start now. It’s a wonderful side dish to any meal and it can be vegetarian for all of those who need some extra vegetarian dishes on their tables just substitute vegetable broth for chicken broth.

Kasha comes in a box. There are different types of Kasha and almost all will work. I use medium or coarse granulation.  Wolff’s brand is really wonderful so look for it and for this recipe I follow the directions on the Wolff’s box of Kasha. 

If you’re looking for an easy side dish to put together now is the time to look at this great recipe. This is also our go to the night before Yom Kippur. It’s tradition and delicious and comforting all at the same time. 

Also perfect for Rosh Hashana. 

*Wolff’s Brand Kasha is always available on Amazon

Ingredients:

1 package bowtie ( farfalle ) noodles (app. 3/4 lb.)

1 white/yellow onion thinly sliced or you can use chopped onions , entirely up to you.

app. 2 tablespoons vegetable oil  you may need a  little more and may want a bit more to drizzle at the end plus more — probably 1/4 cup in total

Kosher Salt and Freshly Ground Black Pepper–to taste

*1 small box button mushrooms sliced 8 ounce box — mushrooms are totally optional but sometimes I feel like they add a little something

1 cup kasha, medium or coarse granulation– I use Wolffs Kasha and follow instructions on the box which I have written below

1 egg for kasha as per instructions on the box

2 cups chicken or vegetable broth as per box instructions

Directions:

Cook the pasta according to directions on box for al dente.

Saute’ the onions in vegetable oil , salt and pepper until they just start to soften, about 5 minutes. I use a medium size frying pan large enough to add in the pasta, and make sure you have a tight fitting lid.

Add the mushrooms and sauté until they start to soften as well, a few more minutes , set aside. Place mushrooms and onions in a bowl and you’ll use same frying pan to cook kasha.

Coat the kasha in a slightly beaten egg. You’ll just place kasha in a bowl and put beaten egg on grains. This will help the grains not to stick to themselves while you are cooking them. Make sure the grains are completely coated with egg.  Put the kasha in the same frying pan, set over a fairly high heat. Flatten, stir, and break up the egg-coated kasha with a fork or wooden spoon for a few minutes till toasted and the egg has dried on the kasha and kernels are brown and mostly separate. Kasha instructions for cooking are usually on the box as well. Then I pour in the broth that I am using, a little margarine/butter is OK as well ( app. 2 Tbsp) bring to a boil, cover tightly, lower flame to simmer and cook for 10 minutes till kasha is fluffy–these are the directions on the box that I follow .

Add back in the mushrooms and onions and combine with chicken broth. Cook box of Bow Tie Pasta according to directions on box al dente.

Bring to a boil and cook over low heat covered tightly. Check on it after 10 minutes or so to make sure the kernels are tender and the liquid has absorbed. If not, cover and continue steaming for another few minutes till all liquid is absorbed.

Adjust seasoning with more salt and pepper if you’d like, mix in cooked pasta, and if you’d like drizzle a little more oil on it. I like to do it all in a large enough frying pan to hold pasta . You can always mix in pasta in a large bowl separately. I like it in frying pan on stove top till I serve it. You can always make ahead and heat up in oven at 350 degrees in a pyrex dish,  you’ll most likely need to add a little oil if you do so.

*Wolff’s Kasha has directions for cooking kasha on the box. It’s pretty much the same , I just add in the mushrooms and onions for more flavor.

*should serve 8 people

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Happy New Year Brisket

Posted on September 24, 2024 | Leave a comment

Brisket can definitely be an intimidating thing to make. I once made it as a young cook, and it was perfectly inedible. Back then, I couldn’t believe how long it took to cook, but it does take very long. Now I usually make it in the slow cooker which is an awesome way to go but this time I used my trusty Le Creuset, which worked out beautifully. A lot of people have some pretty awesome brisket recipes and I welcome you to send me yours. This really couldn’t be any easier and it’s super tasty. This original recipe came from my friend, Michele (with a few comments from Karyn too.) I did change a few things to the original recipe, but not a lot and I thank Michele for the recipe.

INGREDIENTS:

4 lb. brisket (I didn’t need larger but you can adjust this recipe for whatever size brisket you use)

Lawry’s seasoned salt available in the spice aisle

2 large Spanish onions (Karyn uses Vidalia, which is also good), sliced thickly

2 cans of tomato sauce , I used the 16 oz. size. You can also use the 1 can of 28 oz. size. It depends on you and how much sauce you like.

2 tbsp. brown sugar (this is my addition. It doesn’t really change the flavor so much as cut the salt a bit)

DIRECTIONS:

Preheat oven to 350 degrees.

I sprinkled Lawry’s seasoned salt on both sides of the brisket (generously) then seared it in the Le Creuset pot with a little vegetable oil–probably about a tablespoon. (After the meat was seared, it shrunk to fit perfectly in my pot but I don’t think that a larger brisket would have fit.) Next, I added the tomato sauce and onions, covered the pot and put it in the oven. I cooked it for a total of 3 hours. I checked on it after each hour, which probably wasn’t even necessary. I then let it cool, off of the heat, for about an hour. Next, I sliced it with an electric knife, which came out beautifully. The meat was soft, but not falling apart at all. I then added the brown sugar to the gravy, put the brisket in a container with the gravy and froze it. I’ll take it out the night before I serve. Karyn pulses her gravy with an immersion blender. I didn’t do this but I think it makes for a good suggestion. In fact, I might still do it next time I make this recipe.  I’ll let you know. Thanks again Michele and Karyn!

  • I also use an electric knife to cut my brisket –I find it works best (worth the investment and a rather inexpensive one at that–you’ll have it for years)

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Apricot Noodle Pudding

Posted on September 23, 2024 | Leave a comment

I’ve tried so many noodle puddings, but keep coming back to the same old , same old. they’ve been passed down in so many different incarnations. i don’t even know what the original one is anymore. this is my most favorite. also a perfect break fast food for Yom Kippur. this noodle pudding can and should be made ahead of time, they hold together better.

Ingredients:

1 lb. noodles ( i use extra wide egg noodles, you’ll need a bag and 1/4 of another bag app. just eyeball it)

1 cup sugar

6 eggs ( I use extra large and at room temp. just make sure they are not right out of fridge) they work much better when they are not right out of fridge in baking.

1 tbsp. vanilla

1 stick unsalted sweet butter(melted)

6 oz. cream cheese (softened at room temp)

1 1/2 cups milk ( I use skim plus and it was just fine )

2 cups apricot nectar (available in most supermarkets)

Topping:

1 1/2 cups cornflake crumbs

2 tsp. cinnamon

1/2 cup sugar

1 stick butter (melted)–you can try using a little less butter and add more if needed

1/2-1 jar apricot preserves –I used about 1/2 a jar you can always add a little more or omit entirely — I just like a little bit on the top

Directions:

 cook noodles and allow to drain till noodles are dry (don’t work with wet noodles)  mix 6 beaten eggs with the tablespoon of vanilla in one bowl. in another bowl melt 1 stick sweet butter(unsalted)softened cream cheese, and milk. add the apricot nectar . mix all ingredients together(plus sugar ) and put in large pyrex type baking dish which you have sprayed first with cooking spray. mix topping ingredients together, put on top of noodle pudding. cook at 350 degrees for one hour.   i usually cook this ahead of time, cook for 1/2 hour and then freeze it till i am ready to use, take out of fridge bring to room temperature and bake it for another hour till brown on top and cooked through. noodle puddings are best if you let it sit a while (at least 15 minutes before serving) they hold together better that way. can be served at room temperature.

*serves about 12 people

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Old School Meatballs (sweet and sour)– perfect for Rosh Hashana

Posted on September 22, 2024 | Leave a comment

       These meatballs are “old school” but still hold up.  If you’re looking for an easy addition to your menu this could be it.  L’Shana Tova from our house to yours. See notes at the bottom for adding raisins . I like to make these the week of Passover while we’re observing and not eating bread. Perfect addition because they are cooked on stovetop and free up the oven. Can be made ahead and frozen as well.

Sweet and Sour MBalls with Turkey

I have been making this recipe since I got married in 1975. It is really a perfect recipe for holidays or any time. You can use these meatballs with rice or anything like that. They are good for a big crowd when you have poultry and want another main. A lot of you are probably very familiar with this one and have different versions of it. Believe it or not, I still have the very original recipe. I’ve made a few changes to it: I now add my own bread crumbs, which I always make from whole wheat bread but feel free to use store-bought seasoned bread crumbs; If you want you can make these for Passover by substituting matzo meal for bread crumbs.  I also grate in a little onion (spanish); and my mother taught me to grate in a little potato so I always do that, as well. Now and then I’ll use turkey in this recipe too. Otherwise, this is  the original and it’s super easy. I  used turkey this time out, and they came out perfectly.

INGREDIENTS: (This is for one pound but you can definitely double and these freeze beautifully.)

1 lb. ground beef (Whatever kind you like. I sometimes use ground turkey. In 1975, we all ate beef, but today you might want to use ground turkey or ground chicken. *if using turkey or chicken try to get dark meat –you may have to go to a butcher but it’s worth it

1 egg (room temp. works best)

1/4 cup bread crumbs (if you’re using from the can) I use 3 slices of whole wheat bread crusts removed. (when I doubled I used 5 slices and it was enough)

*For Passover – omit the bread crumbs and replace with matzo meal

Kosher Salt,  app. 1 teaspoon

Freshly ground black pepper to taste (1/4 teaspoon)

1 clove garlic, minced (the original calls for garlic powder but I’ve changed this as well. If you prefer, try 1/4 – 1/2 teaspoon)

1/8 cup warm water (just to moisten it) when you double just add up to 1/4 , I don’t usually use the whole 1/4 cup.

1/4 spanish onion, grated

1/4 potato, grated

1 bottle (12 oz.) Heinz chili sauce

6 oz. grape jelly

Directions:

Mix meat, egg, bread crumbs, salt, pepper, garlic, and water all together. I then grate in the onion and potato too. Next, shape into small balls about 3/4 inches in diameter. Heat the chili sauce and grape jelly until they blend and bring to a low boil. Then drop the raw meatballs into the sauce and simmer, covered, for approx. 45 minutes and don’t touch the meatballs till they actually are cooked , this will give them a chance . I use a sauce pan if only making 1 lb. and I just pile the meatballs in and after 45 minutes I gently stir them.  Again, these can be made ahead and frozen. They are quick, easy, and so good. The larger the pot the more balls you’re able to get in, so a large dutch oven works out best for this.

* serves about 8 – 10

*you can also throw in some raisins if you’d like but throw them in when you put the meatballs in so they cook and plump up. Probably a 1/4 cup per 1 lb. should be fine–just eyeball it.

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Honey Roasted Chicken – Holiday Chicken

Posted on September 21, 2024 | Leave a comment

DSCN4234DSCN4234This recipe was actually given to me by my daughter Jennifer.  She has made it numerous times. always to raves from the family.  It is a delicious chicken dish and it perfect for the Jewish new year and for Passover. It’s sweet and savory and has a wonderful blend of flavors.

Remember to pay attention to cooking directions as you will not be preheating oven!!!!!!

Obviously this recipe can be cut in 1/2 for a smaller group.

Ingredients:

1 stick butter or margarine

1/2 cup minced yellow onion

2 large cloves garlic, minced

1/4 cup Dijon Mustard

1/2 cup mild honey

1 teaspoon kosher salt

a rounded teaspoon curry powder

2 tablespoons peach or mango chutney ( available in most supermarkets)

small handful of dried currants or chopped dark raisins

2 roasting chickens  cut up in 8’s or you can cut recipe in 1/2 and use 1 chicken and 1 roasting pan

Directions:

you will need 2 shallow baking sheets with 1 inch rims ( you may be able to get it on 1 large sheet)Spray baking sheets well with cooking spray.

to make sauce:

Melt butter/margarine in a heavy 2 quart saucepan over medium heat. while it is bubbling, saute onion and garlic until softened, about 3 – 5 minutes. add remaining ingredients except for chicken and stir until well combined. heat until warm throughout and set aside to cool slightly.

to prepeare chicken:

I would spray each baking sheet with pam cooking spray first

Rinse and pat chicken dry . (each piece) dip each piece in honey mixture, coating chicken completely. lay chicken pieces ( skin side up) on baking sheets. spoon any remaining sauce over chicken.

To Bake Chicken:

place chicken in a cold oven, turn heat to 400 degrees and bake for one hour. if you are using 2 baking sheets , roast in the upper and lower thirds of the oven and switch shelf positions 1/2 way through the cooking time.

to serve:

Transfer chicken to a warmed serving platter and serve . this chicken is good hot, at room temp. and cold out of fridge the next day.

*if you cannot find peach or mango chutney ( I found it at Whole Foods) Stonewall Kitchen Brand , you can use Peach Jam, Apricot Jam, etc. Probably Saucy Susan would work. Use your imagination and don’t kill yourself trying to find the chutney. I think the chutney would give it a bit more kick, and cut the sweet, but either one will be fine.

Happy Holiday from my Kitchen to Yours

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