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Archive for the ‘side dish recipes’ Category

sticky drumettes

02 Sep

How many times have you tried a recipe from a cookbook or magazine and when you wanted to make it again, could not find the publication you got it from, or better yet, could not remember which publication you got it from??  I get several food magazines monthly plus the weekly Mishpacha and Ami Magazines.  If a recipe looks interesting, I fold the page in half indicating I would like to try it, but mostly I never get to them (there are so many!).  When I try out and like a recipe, my best bet is to copy it onto this blog, not only to share my experience with you, but also to serve as a personal recipe book so I can easily find the recipes worth making again!

This is based on a recipe from Zehava Krohn in the Ami Living.  I loved the consistency of the sauce and how beautifully it glazed the chicken.  I used a hot sauce which I found in the sushi section of my supermarket and it was so hot, I had to triple the recipe (without adding hot sauce) to make it edible.  Later, my kids told me that it is an overly hot sauce!

INGREDIENTS

  • 2-3 lbs chicken drumettes (this is the half of the wing that looks like a mini drumstick)
  • 1/4 tsp salt
  • 1/2 tsp garlic powder
  • generous pinch of coarsely ground black pepper
  • 1-2 Tbsp olive oil
  • Oil, for frying

Flour Dredge

  • 2 cups flour
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp  chili powder
  • pinch of coarsely ground pepper

 

Honey Hot Sauce

  • 1/2 stick margarine
  • 1/2 cup honey
  • 2 Tbsp – 1/3 cup hot sauce (depending how you like it)
  • 1/2 cup brown sugar
  • 1/4 cup ketchup
  • 1 T vinegar
  • 1 tsp. cornstarch dissolved in 1/4 cup cold water

DIRECTIONS

  1. Preheat oven to 400 degrees (if you are serving it today).
  2. Toss drumettes with olive oil and seasoning.  If you have a good eye for these things, you do not need to measure the spices, just sprinkle.
  3. Heat oil for frying in a medium saucepan.
  4. In a small bowl, combine flour and seasoning.  Dredge drumettes in the flour.  When oil is hot, drop drumettes into the oil and fry on both sides until outside is golden and crisp, about 8 to 10  minutes.  You do not need to worry if they are cooked through because it will continue cooking in the oven.  Drain chicken on a paper towel-lined plate.
  5. In a small saucepan over medium heat, melt the margarine.  Stir in the honey, hot sauce, brown sugar, ketchup, and vinegar.  Cook for 7-10 minutes, until sauce thickens a bit.  Stir in dissolved cornstarch.
  6. Dip drumettes into the sauce and place in an aluminum baking pan.  You may freeze at this point but if you are serving them soon, bake for 8-10 minutes in the preheated oven.

 

 

mini blini’s

28 Apr

These are a take on the classic cheese blintze – fun to make and a huge crowd pleaser!  I’ve served them at large parties and small family dinners alike, always with great results.  The recipe makes quite a bit (about 100 2.5-ich pieces), and they freeze beautifully.   Heat covered in the oven before serving.

INGREDIENTS

2 — (8-ounce)  packages cream cheese, softened
2 — egg  yolks
1 cup  sugar
2 loaves sliced  white bread, crust removed
1 cup (2 sticks) butter,  melted
1 Tbsp  Cinnamon
1 cup  Sugar

DIRECTIONS

  1. Beat together cream cheese, egg yolks, and sugar in a large mixing  bowl.
  2. Roll bread slices as thinly as possible with a rolling pin.  Spread  with cream cheese mixture.  Roll up and dip in melted butter.   Sprinkle with cinnamon and sugar.  Cover with plastic wrap and freeze.
  3. Preheat oven to 400F.
  4. Remove Mini Blini from freezer and cut each piece in half.  Place on  a baking sheet and bake 10 to 13 minutes or until heated through.

 

 

sweet potato latkes

20 Dec

I was looking for a little twist on the traditional potato latke, and came across these unbelievable sweet potato latkes on cookingwithsugar.com.  Before you scoff at the idea of apples in latkes, remember that we eat latkes with applesauce, so it’s not a foreign concept.  These are really good!!  Your family will love them!!

Ingredients:

  • 2 medium sweet potatoes, peeled and grated (equals about 4 cups)
  • 1 green apple, peeled cored and grated
  • 2 green onions, finely chopped
  • ½ small onion, grated
  • 1 cup “complete” pancake mix
  • 1 egg, beaten
  • 1/2 teaspoon salt
  • Sprinkle of black pepper
  • Vegetable oil for frying
  • Sour cream as “garnish”

Directions:

1.  In a bowl, stir together potatoes, green onion, onion, apple, egg, salt, and pepper. Gradually add the pancake mix and stir to combine.

2.  Heat oil in a deep skillet over moderate high heat until hot but not smoking. Working in batches of 4 or 5, spoon a large spoonful of the mixture into the oil and lightly flatten.

3.  Reduce heat slightly and cook for about 2 minutes on each side or until golden brown. Transfer latkes with spatula to a plate layered with paper towels.  If you’re not serving them immediately, warm them for a few minutes in the oven before serving.

 

pumpkin bread

22 Nov
Click here to find out more!

 

Olive Oil Pumpkin Bread
 
In the last year or two, I’ve noticed a new trend – baking with olive oil.  Olive oil not only adds an incredible depth of flavor, but used in place of butter or shortening, it makes quick breads better for you by supplying healthy fat and antioxidants.  I made this recipe before Rosh Hashana and served it as a side dish – it was a hit!   The recipe is from Ellie Krieger/Fine Cooking Magazine and it is easy and yields a moist bread.  Pumpkin seeds are an optional topping here, but they add a nice crunch.
INGREDIENTS
  • Cooking spray
    3-1/4 oz. (3/4 cup) whole wheat flour
    3 oz. (2/3 cup) unbleached all-purpose flour
    1 tsp. ground cinnamon
    1 tsp. baking soda
    1/2 tsp. baking powder
    1/2 tsp. ground nutmeg
    1/4 tsp. table salt
    2 large eggs
    1 cup canned pumpkin purée
    1/2 cup packed light brown sugar
    1/3 cup olive oil
    1/3 cup honey
    2 Tbs. unsalted pumpkin seeds (also called pepitas; optional)

 

DIRECTIONS

1.  Position a rack in the center of the oven and heat the oven to 350°F. Spray a 9×5-inch loaf pan with cooking spray.

2.  In a medium bowl, whisk both flours, cinnamon, baking soda, baking powder, nutmeg, and salt. In a large bowl, whisk the eggs, pumpkin, sugar, oil, and honey until well combined. Add the dry ingredients to the wet and stir with a large spoon just until evenly incorporated.

3.  Spoon the batter into the prepared pan and smooth the top. Tap the pan on the counter a few times to settle the batter. Sprinkle the top with the pumpkin seeds (if using), pressing them down lightly. Bake until the top is browned and a wooden skewer inserted in the center comes out clean, 40 to 45 minutes. (If the bread begins to brown too much before it’s fully baked, lay a piece of aluminum foil on top.) Cool in the pan for 15 minutes and then transfer the bread to a rack to cool completely before slicing.

As an alternative, you can make these in mini muffin or muffin size.  Bake at 350 degrees for 15 minutes for minis and 25-30 minutes for the muffin size.

 

nutrition information (per serving):
Calories (kcal): 290; Fat (g): 12; Fat Calories (kcal): 100; Saturated Fat (g): 2; Protein (g): 5; Monounsaturated Fat (g): 7; Carbohydrates (g): 45; Polyunsaturated Fat (g): 2; Sodium (mg): 280; Cholesterol (mg): 45; Fiber (g): 3;
photo: Scott Phillips