Category Archives: Lunch/Dinner

Grilled Chicken Wraps for Super Bowl Sunday!

Grilled Chicken Wraps

And the GIANTS are crowned champions of this year’s Super Bowl!

I watched the game at home with my family this year. To accompany this great win I prepared a special Mexican style dinner. I made amazing grilled chicken wraps and Mexican salads!

Grilled chicken wraps were always just grilled chicken slices in a piece of thin bread. THEN Jeff’s changed it all for me. I was in California one winter and a friend took me to JEFF’s in Pico, LA. I had the most amazing dish… a grilled chicken wrap. The chicken was perfect… not under-cooked or too dry, it had some fresh veggies and was perfectly coated in a delicious mayo/bbq sauce. Anyway, one bite in and I knew I had to try to make this on my own. I will admit that I was not able to replicate the exact flavor…. but that extra something I cannot recreate I contribute to the company I was with and the vacation atmosphere … but my recipe does come pretty close.

(P.S. If you ever make your way out to LA definitely check this place out… Jeff’s Gourmet Sausage)

In this post, I am going to share with you my favorite recipe for the grilled chicken wraps I made tonight! I am not going to give you exact amounts for each ingredient because it really depends on how many wraps you want to make, so that I will leave up to you.

Hope you enjoy it!!

Ingredients:

  • Large Wraps (I used Whole Wheat)
  • Thin sliced chicken breast
  • Spicy BBQ Sauce
  • Low Fat Mayonnaise
  • Spicy Mustard and Ketchup
  • Chopped Romaine Lettuce
  • Black beans
  • Corn
  • Avocado- small dice
  • Red Bell Pepper – strips about 2 inches
  • Tomatoes- medium dice
  • Cucumbers- medium dice
  • Sweet Onion- Small dice
  • Pickles- small dice

Preparation:

  1. Brush chicken breast slices with BBQ sauce, place in the refrigerator and let it marinate until you are ready to grill them.
  2. Wash, cut and place all veggies, corn, black beans and chopped lettuce in a large bowl.
  3. Cut the avocado into small pieces and put some lemon on it to avoid it turning a brown color. Then add it into the veggie bowl.
  4. Mix in some low fat mayo and mix well until veggies are evenly coated.
  5. Grill the chicken until the slices are cooked through and chicken is not pink anymore.
  6. Cut the chicken into thin slices and set aside.
  7. With tongs or large spoons place a good amount of the salad mixture in the middle of the large wrap and add chicken slices. Fold each end and then roll. I suggest you wrap it with aluminum foil and then slice into two halves.
  8. These wraps are best when served fresh. Serve with ketchup and mustard so each person can add those to taste. And for those of you who drink… I suggest having this with your favorite beer.

FOOD FOR THOUGHT:

“Super Bowl fans spend more than 50 million dollars on food during the four days prior to the Super Bowl.”

 ~ Fun Facts and Trivia

Speak to you soon,

                  Nicole Doreen

 

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Tasty Tuna Salad!

Tuna Salad

Tuna salad is perfect for wraps or sandwiches, as a side or to eat with crackers. It can be a very filling meal but actually requires no cooking time. Personally, I think since Tuna is healthy it’s a waste to make it into a salad filled with unnecessary additional calories.

For that reason, I use low-fat mayonnaise which is much healthier and lower in calories than regular mayo but still tastes delicious. By using low-fat mayo the recipe still keeps the delicious texture and taste tuna salad should have.

Everyone has their favorite Tuna Salad recipe. There are endless recipes to be found online. This is my recipe and it very quick and easy to make. It really  tastes great every time!

Ingredients:

  • 4 small cans of tuna in water
  • 3 tablespoons low fat mayonnaise
  • 1 can of corn
  • 2 carrots- small dice
  • 2 celery stalks- small dice
  • salt and pepper to taste

Preparation:

  1. Combine cut carrots, celery and corn in a large bowl
  2. Open the four cans of tuna and spill out the water and put in another bowl
  3. With a fork mash up the tuna and then add it to veggie bowl
  4. Add mayo and mix to evenly coat
  5. Season with salt and pepper to taste

Tuna Wraps

FOOD FOR THOUGHT:

“Is this chicken, what I have, or is this fish? I know its tuna, but it says “Chicken of the Sea”

 ~ Jessica Simpson

Speak to you soon,

                  Nicole Doreen

Butternut Squash Soup

Happy New Year!!

So Thanksgiving, the Holidays and New Years is officially over which to me always marks the beginning of the cold New York Winter. This is the time we practically all hibernate and spend a lot of time inside. I know that sounds depressing but this also gives us more time to make home-made hot meals and spend time indoors with family and friends.

This Butternut Squash Soup recipe is one of my favorite family recipes. It not difficult or extremely fancy but it’s a delicious thick soup without all that heavy cream or unnecessary calories.

A couple of people have asked me to put this recipe up on my blog; so here it is:

Ingredients:

  • 2 teaspoons of Osem Consommé’
  • 1 medium sized Butternut squash – peeled and cut into large cubes
  • 1 leek sliced
  • 1 clove garlic- minced
  • 1 onion- large dice
  • 1 tablespoons Olive Oil
  • Salt and Pepper to taste

Preparation:

1. Sautee onion and garlic in two tablespoons of olive oil in a large pot

2. Add leek and butternut squash to the pot

3. Add water just enough to cover all vegetables in pot

4. Let it come to a boil

5. Add soup consommé’ and cover pot

6. Reduce fire to simmer and let cook for about 45minutes

7. Turn off fire and with an immersion blender carefully puree contents in pot

8. Season with salt and pepper

9. Turn fire back to low and cook for about 10 minutes and then serve hot

** If you have never worked with Butternut Squash you might find it a bit tricky to peel and cut … so CLICK HERE to watch a short YouTube Video that will give you a few tips.

FOOD FOR THOUGHT:

“Soup is a lot like a family. Each ingredient enhances the others; each batch has its own characteristics; and it needs time to simmer to reach full flavor”

~ Marge Kennedy

Speak to you soon,

                  Nicole Doreen

The Perfect Shabbat Deli Roll!

So I’ll be honest with you guys and tell you I’m not much of a Deli Meat fan but I actually really like this Deli Roll. I read several recipes and customized the recipe to my taste and the preference of the guests I was catering to.  This recipe I have here is most similar to Jamie Geller’s Recipe which can be found on JOY OF KOSHER WEBSITE.

Here is the link to Jamie Geller’s Recipe and you can watch a video of her making it so it can really help you to visualize it all: LINK AND VIDEO .

Except for the fact that this is a delicious recipe, I love it because it is so simple to make and looks great. It happens to be a good dish to make when you are serving guys. It’s one of those dishes often served at the Friday night dinner in many Jewish homes.

Ingredients:

  • 1 frozen puff pastry, defrosted
  • 3 slices pastrami
  • 3 slices turkey
  • 3 slices corned beef
  • 1 egg
  • 3 teaspoons sesame seeds
  • 1/4 cup Ketchup
  • 1/4 cup Deli Mustard
  • (BBQ sauce if desired)

Preparation:

  1. Preheat oven to 350 degrees F. Lightly grease a 12 x 15-inch cookie sheet with non-stick cooking spray.
  2. Unfold puff pastry sheet onto prepared cookie sheet.
  3. Spread ketchup and mustard over pastry sheet with a pastry brush (and BBQ sauce if you are using it).
  4. Place meats layers.
  5. Roll dough and place seam side down.
  6.  Brush with beaten egg and sprinkle with sesame seeds.
  7. Bake, uncovered, at 350 degrees for 45 minutes until slightly browned and flaking. Let stand 5 minutes before slicing and serving.

FOOD FOR THOUGHT:

” I never heard of deli rolls until I hit the kosher Shabbos scene. It was apparent that everyone I visited knew how to make them. So I figured I’d better learn if I wanted to be really kosher”

~ Jamie Geller

Speak to you soon,

                  Nicole Doreen

THE Broccoli in Brown Sauce Recipe you have all been waiting for!

Broccoli in Brown Sauce

I know many of you have been begging me for this post, or at least for me to finally give you the recipe I claim is so simple. Well it is a very easy recipe and it taste great.

My sister went away for the weekend a little while ago and came home telling me they served the best broccoli side dish. I was so curious what this dish was because she happens to be the pickiest food eater ever. Anyway long story short she told me what was in it and I have been making it ever since.

It literally has become a staple side dish in my home and I have been serving it at all the holiday meals. NO joke this dish has been a huge crowd pleaser! I love this recipe because you can play around with it and add baby corn or water chestnuts for the real Chinese Food taste. Or you can prepare it like I have many times …. Just with broccoli.

Ingredients:

  • 2 heads of broccoli- washed and cut bite size
  • 2 cloves of garlic- minced
  • 2 tablespoons of sesame oil
  • 2 tablespoons Osem Soup Mix
  • 1 tablespoon cornstarch
  • Soy Sauce to taste
  • Boiling water (about 1/4 of a cup)
  • Baby corn cut up or water chestnuts ( if desired)

Preparation:

  1. Fry two cloves garlic in two table spoons of Sesame oil then add 3 heads of washed/cut broccoli
  2. In a separate bowl- mix soup mix, cornstarch, add boiling water to dissolve the mix and add soy sauce
  3. Add the mixture into broccoli cook covered for 10 minutes. ( if you want to add baby corn or water chestnuts, mix them into the broccoli after five minutes and let it cook covered for the last 5 minutes)

Serve Hot and Enjoy!

Broccoli, Baby Corn and Water Chestnuts

FOOD FOR THOUGHT:

“Eating is really one of your indoor sports. You play three times a day, and it’s well worthwhile to make the game as pleasant as possible”

~ Dorothy Draper

Speak to you soon,

                  Nicole Doreen

Super Healthy and yet still Super Tasty Bean Broccoli Veggie Burger

Bean Broccoli Burger

So I am currently in a Veggie Burger making phase. I have been trying new recipes left and right and have been reading a lot!

Last night I decided to experiment and make my own veggie burger recipe which I personally think came out great! The fact that I made so many and they all finished so quickly definitely proved to me that I am not the only one who thinks they are awesome. The reason I am such a huge fan of this recipe is because it is packed with extremely healthy ingredients and also I think they taste even better baked than fried.

Ingredients:

  •  1 can chickpeas- rinsed and strained (chopped in food processor)
  • 1 can white beans (chopped in food processor)
  • 1 can corn
  •  1 onion (diced small)
  • 1/2 head of broccoli (chopped in food processor)
  •  2 cloves garlic- minced
  •  ½ cup parsley- small dice
  • 2 tablespoons bread crumbs
  • 2 tablespoons Flour
  • ½ teaspoon Cumin
  • ¼ teaspoon Turmeric
  • Pinch of Chili powder
  •  Salt/ Black Pepper To Taste

Preparation:

  1. Preheat Oven to 365 degrees.
  2. Sautee garlic and onion in olive oil and mix all spices/seasonings in.
  3. In food processor chop the chickpeas, white beans, and broccoli then add them to bowl with the chopped parsley, corn, bread crumbs and flour.
  4. Combine it to the onion/garlic mixture. Fix and form burgers. Place on a baking sheet sprayed with cooking spray or Pam.
  5. Bake in oven for about 30 minutes then hit with broil for a few minutes and flip to the other side also. (when you change it to broil watch the burgers as they burn rather quickly).

Serve Hot with mustard, ketchup, hummus, tahini or whatever you enjoy most!

FOOD FOR THOUGHT:

“You don’t have to cook fancy or complicated masterpieces- just good food from fresh ingredients”

~ Julia Child

Speak to you soon,

                  Nicole Doreen

 

 

 

MMM Hot and Spicy Tomato Soup!

Tomato Soup

Ok so before you think to yourself “How good could tomato soup be?”  hear me out. I have never been the biggest soup fan, except for the occasional onion-cheese soup in Israel or the creamy mushroom soup from Va Bene http://www.vabenenyc.com/  (a Kosher Italian Restaurant in Manhattan) I do not usually opt for soup. I especially wouldn’t even think to have TOMATO soup until recently when my dad gave me his new and improved tomato soup recipe. I loved it, and I think you will too if you like tomato soup with a fiery/spicy taste.

Now that the summer is over and the weather is getting rainy and cold, it is always good to have soup on the stove to enjoy on those chilly nights. So give this recipe a try and see how you like it.

Tomato Soup

Ingredients:

  • 6 tomatoes (with peel)- small dice
  • ½ onion- small dice
  • 1 small Idaho potato
  • 3 celery stalks -small dice
  • 5 garlic cloves minced
  • ½ mini tomato paste can (3oz)
  • ¼ teaspoon Cumin
  • Pinch of sugar
  • 1 teaspoon Herbes De Provence spice
  • ¼ teaspoon Cayenne pepper
  • Fresh Basil Leaves
  • Salt and pepper to taste

Preparation:

  1. Sautee the onion and garlic with olive oil in a large pot
  2. Add the cut tomatoes, celery and potatoes
  3. Mix in all the rest of the ingredients : the spices and tomato paste -except  for the fresh basil
  4. Add boiling water just enough to cover the veggies in the pot
  5. Bring to a boil, then lower fire and let simmer covered for about 45 minutes.
  6. Stir a few times throughout cooking time and then puree
  7. Serve with fresh basil or a piece of toasted bread , however you like it!

Serve Hot and Enjoy!

FOOD FOR THOUGHT:

“To feel safe and warm on a cold wet night, all you really need is soup”

~ Laurie Colwin

Speak to you soon,

                  Nicole Doreen