Category Archives: Meat and Chicken

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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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

Ktzitzot- Israeli Style Burgers


Hi everyone!! Sorry I have been MIA and left you for quite some time but I was away in Israel. During my stay I purchased several Israeli cookbooks and learned many new recipes I am very excited to share with you.

Today I will teach you how to make Chicken “Ktzitzot”. These are similar to what we call burgers or sliders. There are numerous recipes including but not limited to Chicken, Beef, Fish or Vegetable Ktzitzot. When I was younger my grandmother used to make different ones for Shabbat every weekend.

The recipe I am going to give you is for Chicken Ktzitzot and it is from one of the cookbooks I bought when I was in Israel. I tried it as soon as I got back home to New York and they were a big hit!

 I fried most in olive oil which were amazing and others I tried to fry with cooking spray/Pam which weren’t as great but a good alternative to oil if you are looking to keep the calories to a minimum.

The amount that I prepared came out to about 16-20 small burgers and the whole process was actually pretty simple.

CHICKEN KTZITZOT

Ingredients:

  • ·       2lb ground chicken
  • ·       1 onion- grated
  • ·       1 potato – grated
  • ·       7 cloves garlic- minced
  • ·       ½ cup parsley- chopped very small
  • ·       2 eggs
  • ·       4 tablespoons seasoned bread crumbs
  • ·       Salt/ Black Pepper To Taste

Preparation:

Combine all ingredients in a large bowl. Put oil on your hands and form small burgers with the mix… about 20 small burgers. Place then on a tray and put them in the refrigerator for about 30 min. Then take them out and fry them in oil about 4 at a time.

Serve Hot and Enjoy!

FOOD FOR THOUGHT:

“My weaknesses have always been food and men – in that order”

~ Dolly Parton

Speak to you soon,

                  Nicole Doreen

 

The Best Chicken Schnitzel (cutlet)

Before my teenage vegetarian years I used to eat chicken schnitzel all the time. Most American families have “Pizza Night” or “Chinese Night”, and of course we had those also but the best dinner was “Schnitzel Night”. The dish was Breaded Schnitzel, mashed potatoes and of course Israeli Salad.  The mashed potatoes and the salad I will get back to another day but today it’s alllllll about the Schnitzel.

There are so many different ingredients people use to bread food- anything from regular Bread Crumbs to chopped nuts and potato chips. Here is my favorite recipe:

Panko Breaded Schnitzel

Chicken Schnitzel Recipe:

  • 2 whole chicken breasts, skinned, boned and halved
  • 1/2 cup all-purpose white flour
  • 2 eggs, beaten
  • 1 cup unseasoned Panko ( Japanese style breadcrumbs- so yummy and crunchy)
  • Paprika, garlic, salt, pepper and parsley to taste  (if you rather not season it then make sure to buy SEASONED style Panko)
  • oil for frying
  • Mustard and/or Ketchup

1. Put flour in a shallow bowl.
2. Beat eggs in a second shallow bowl.
3. Mix Panko bread crumbs with spices in a third shallow bowl.
4. Beat chicken breasts to flatten. Dip chicken in flour, shaking off excess. Then dip in eggs, shaking off excess. Then dip in seasoned crumbs.
5. Heat oil in a large frying pan over medium heat.
6. Fry chicken in hot oil on both sides. Fry for 1-2 minutes per side or until golden brown.  Serve with mustard/ketchup.


Tips:

1.  The key to good schnitzel is knowing just how long to fry. Make sure the meat is white (not pink) but be careful not to overcook it because it will become  too dry.

2. Freshly fried schnitzel tastes best, so fry them just before serving if possible.

FOOD FOR THOUGHT:

“Eating is really one of you 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