Grandma’s Great Chicken

This is THE recipe!  This is the one thing that I have made hundreds of times that always turns out perfect and gets all the compliments.  My kids eat it, my husband’s Grandma says it is her favorite, it makes your kitchen smell delicious…  what else do you need to know?

This was my Grandma’s recipe.  My Mom actually had it published in a small cookbook under “Mom’s Great Chicken.”

I was actually pictured on the inside cover!!!

The only change I have made to the recipe is to replace the butter.  We keep a kosher home – so not meat and dairy.  For a while I would use margarine (YUCK!).  I don’t even keep that stuff in my house anymore.  Lately I have been using avocado oil – but any oil will work perfectly.  Feel free to use butter if you want.  I don’t even measure the spices anymore.  I just sprinkle think of my Grandma and enjoy!

Grandma’s Great Chicken

Ingredients

  • 1 chicken cut into pieces (keep bone in and skin on)
  • 1/4 c oil (avocado, canola, or other neutral oil)
  • 3/4 tsp salt
  • 1/8 tsp pepper
  • 1/2 tsp paprika
  • 1 tsp tarragon
  • 1/2 tsp basil

Instructions

  1. Preheat broiler
  2. In a shallow baking pan pour the oil coating the bottom of the pan.
  3. Place the chicken, skin side down, in the pan.
  4. Mix dry ingredients in a small bowl.
  5. Sprinkle half of dry ingredients on chicken.
  6. Broil 20 min.
  7. Turn chicken over.
  8. Sprinkle remaining dry ingredients.
  9. Broil 20 minutes.
  10. ***Note - if skin begins to burn, turn your broiler down to cook chicken fully
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http://picklejinxblog.com/2018/01/13/grandmas-great-chicken/

 

 

Lentil Veggie Instant Pot Chili

Lentil Veggie Instant Pot Chili

Ingredients

  • 2 large green or red bell pepper, seeded and chopped
  • 1 large onion, chopped
  • 2 medium green or yellow squash (zucchini), diced
  • 3 cups (about 8 ounces) fresh mushrooms, chopped
  • 1 26-ounce container diced tomatoes, undrained
  • 1 16-ounce canned corn, drained (optional)
  • 1 16-ounce can red kidney beans, drained
  • 1 cup rinsed green lentils
  • 1 tablespoon olive oil
  • 1 tablespoon chili powder
  • 1 tablespoon paprika
  • 1 tablespoon cumin
  • 1 tablespoon garlic powder
  • 3 cloves garlic, minced

Instructions

  1. Wash and chop veggies.
  2. Push saute button on Instant Pot.
  3. Heat oil add garlic and onion; sauté for a minute or two.
  4. Turn off saute, then add remaining ingredients.
  5. Stir until combined
  6. Place lid on and lock.
  7. Press the manual button and set for 20 minutes.
  8. When timer is done, use natural release.
  9. Serve with shredded cheese, sour cream, and tortilla chips.
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http://picklejinxblog.com/2018/01/03/lentil-veggie-instant-pot-chili/

I have been making veggie chili for 15 years.  Ever since my husband and I were married and we started keeping a kosher home.  The most important ingredient in chili for me?  CHEESE!  Which means no more meat chili for me.  I used to make this on the stove, but since I got my Instant Pot a year ago, I want to make everything in it!  I added lentils recently and replaced half of the beans.  My little one, LOVES lentils and despises beans.  Best of both worlds!

Banana “Faux”Meal

I eat a cheese omelet 80% of the time for breakfast.  When I am desperate for a change this fauxmeal makes me happy.  It is very reminiscent of how I like to eat oatmeal, raisins and cinnamon.  It comes together very quickly and is a really nice change for me.

 

Banana “Faux”Meal

Ingredients

  • 1 banana
  • 2 eggs
  • 1/4 tsp cinnamon
  • 1/4 cup raisins
  • 1 tsp oil

Instructions

  1. Peel and mash banana in a bowl.
  2. Combine with eggs and beat eggs and banana until combined.
  3. Add cinnamon and raisins and stir until combined.
  4. Heat a skillet on a medium heat with oil.
  5. Once hot, add mixture of all ingredients.
  6. Stir constantly until mixture is not runny but still soft.
  7. Can top with nuts, honey, or coconut.
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http://picklejinxblog.com/2017/04/09/banana-fauxmeal/

Mom’s Frozen Matzah Balls (aka “Matzah Bricks”)

These are my absolute favorite matzah balls!  Because I am following a grain-free diet to treat a GI issue I am using these amazing almond flour recipe for my own personal matzah balls.  But I will always make these for my boys.  It is their favorite thing I make!  there are so many things I love about this recipe.  It has a few ingredients that I usually have on hand, they come out light and fluffy and the best part is that you freeze them and put them right into the soup – so if you have 20 minutes, you can have fresh maztah balls!  There is no need to every use the mix again….

Mom’s Frozen Matzah Balls (aka “Matzah Bricks”)

Ingredients

  • 4 beaten eggs
  • ½ c water
  • ⅓ c oil
  • 1 tsp salt
  • 1 c matzah meal

Instructions

  1. Combine beaten eggs, water, oil and salt.
  2. Mix well.
  3. Add matzah meal and let stand for 5 minutes.
  4. Add ⅓ c more matzah if too wet.
  5. Keep a bowl of water nearby to re-wet hands while forming balls.
  6. With wet hands shape balls of any desired size and place on cookie sheet. Do not allow matzah balls to touch on cookie sheet.
  7. Place cookie sheet in freezer overnight.
  8. After frozen, remove from cookie sheet and store in ziplock bag until needed.
  9. Place frozen matzah balls directly into soup and cook for 25 minutes.
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http://picklejinxblog.com/2017/04/07/moms-frozen-matzah-balls-aka-matzah-bricks/

 

Mom’s Tzimmes

I always thought of this recipe as a traditional tzimmes.  Since marrying my husband and getting more into food and recipes it seems it has all the traditional ingredients, but what makes it special is the grating of ingredients.  That is my favorite part!  Instead of chunky separate pieces – it is all blended together into yumminess!

Mom’s Tzimmes

Ingredients

  • 1 large sweet potato
  • 2 apples
  • 2 cup grated carrots
  • 1 cup raisins
  • 1 cup chopped prunes
  • 1 cup almond flour or matzah meal
  • 4 tablespoons lemon juice
  • 1 tsp cinnamon
  • 1 tsp salt
  • ½ cup oil or melted coconut oil

Instructions

  1. Preheat oven to 350 degrees. Grease two 8 x 8 pans with oil.
  2. Grate potato, apples and carrots.
  3. Mix all ingredients in a large bowl with a spoon.
  4. Pour into prepared pan. .
  5. Bake at 350 degrees for 45 minutes
  6. Can be frozen.
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http://picklejinxblog.com/2017/04/06/moms-tzimmes/

Rachel’s Yellow Squash Kugel

My friend Rachel makes this recipe year round.  I love it, but for some reason I only make it on passover.  It comes out delicious everytime – maybe this year I will put it in our regular rotation.

Thanks Rachel!

Rachel’s Yellow Squash Kugel

Ingredients

  • 5 large yellow squash (peeled, if desired)
  • 3 eggs, beaten
  • 1 onion chopped
  • 1 ½ tsp salt
  • ⅛ oil
  • 1 c almond flour (or matzah meal)
  • ½ tsp pepper

Instructions

  1. Preheat oven to 350 degrees.
  2. Cube and boil squash in small amount of boiling, salted water, covered for approximately 10 minutes.
  3. Drain water from squash and mash with a fork.
  4. Stir in remaining ingredients.
  5. Fold into baking dish (can be any size - I usually do 9x13 pyrex).
  6. Bake for 1 hour - or until browned.
  7. Can freeze.
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http://picklejinxblog.com/2017/04/05/rachels-yellow-squash-kugel/

Nana’s Matzah Granola

ALERT!  This is NOT a paleo or SCD recipe.  It is a staple in my husbands family so I felt that it would be good to include it.  It is crunchy and sweet and hard to stop eating.  It is great on its own or my favorite was with milk as a cereal.  Last year I made a gluten-free version for my Dad who has celiac.  I used gluten-free matzah and then kept the recipe the same… he LOVED it!

Nana’s Matzah Granola

Ingredients

  • 3 c matzah farfel (use gluten-free matzah and break into little pieces for gluten-free version)
  • ¾ c sliced almonds
  • 4 T oil
  • ½ tsp cinnamon
  • 4 T honey
  • 1 tsp vanilla
  • Option: raisins, cranberries, dates, coconut
  • NOTE: I usually double recipe

Instructions

  1. Toss together farfel, almonds, oil, cinnamon, honey and vanilla (use hands to help mix). DO NOT ADD RAISINS HERE! (I have made this mistake many times and the raisins or other optional add-ins will burn.)
  2. Spread onto greased aluminum foil on cookie sheet.
  3. Bake at 350 degrees for 20-30 min until golden brown (stir after 10 min).
  4. Cool
  5. Then add optional ingredients
  6. Enjoy plain, on top of yogurt or even with milk as a cereal.
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http://picklejinxblog.com/2017/04/03/nanas-matzah-granola/

 

 

Spinach Kugel (Passover/SCD/Paleo/Gluten-Free)

On big holidays my family always makes kugels.  A kugel is simply a casserole.  It comes in all shapes, sweet and savory with anything you can think of in it.  

A kugel is great for the holiday for at least two reasons.

1.  A kugel looks a bit more fancy and seems a bit special then just a plate of roasted veggies (although no one loves roasted veggies more than me!).

2.  A kugel is so easy to make in advance and then heat up either from the fridge or freezer.

If you are hosting a big group ease is key!  I like this kugel because it has a ton of fresh veggies in it, which is great for holiday that leaves everyone feeling super bloated.

Spinach Kugel (Passover/SCD/Paleo/Gluten-Free)

Ingredients

  • 1 onion (chopped)
  • 10 oz frozen chopped spinach
  • 1 stalk celery (chopped)
  • 1 red pepper (chopped)
  • 3 carrots (grated)
  • 1 T olive oil
  • 2 eggs
  • ¼ tsp garlic powder
  • ½ tsp dried basil
  • ¼ tsp pepper
  • ¼ c almond flour or matzah meal

Instructions

  1. Preheat oven to 350. Grease a 9 x 13 pan.
  2. Cook spinach and drain in microwave.
  3. Heat olive oil in skillet on medium heat.
  4. Saute onion, celery, red pepper and carrots for 5 minutes.
  5. Combine cooked spinach, eggs, spices and almond flour - mix well.
  6. Add sauted vegetable and pour into prepared pan.
  7. Bake 350 for 45 minutes.
  8. Can be frozen.
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http://picklejinxblog.com/2017/04/02/spinach-kugel-passoverscdpaleogluten-free/

Fudgy Chocolate Cake (Passover/Paleo/Gluten-Free)

We hosted Seder the last two years and this was my favorite of the desserts.  It is easy, chocolaty and best of all – you don’t have to separate the eggs!  I’ll try to add a photo of this yumminess later – for now enjoy the recipe!

Fudgy Chocolate Cake (Passover/Paleo/Gluten-Free)

Ingredients

  • 4 oz choc chips
  • 3 eggs
  • ½ c coconut oil
  • ¼ c cocoa powder
  • ¾ c honey

Instructions

  1. Preheat oven to 375 and grease an 8: spring-form pan with coconut oil.
  2. Melt the chocolate and oil together in the microwave, stirring every 30 seconds until completely smooth and combined.
  3. Combine melted chocolate, cocoa powder, honey and eggs until smooth.
  4. Pour batter into prepared pan.
  5. Bake for 20-25 minutes until center appears firm. Cool in pan for 15 min, then remove from pan. Cool before serving.
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http://picklejinxblog.com/2017/04/01/passoverpaleogluten-free-chocolate-cake/

Passover Recipes!!!

It has been almost 2 years since I started following the Specific Carbohydrate Diet to treat my ulcerative colitis.  Following this diet, I do not eat any grains, sugar, corn, or potatoes.  It has been literally a life-saver!  instead of going on increasingly scary drugs and suffering through terrible symptoms and low energy – I eat healthy and yummy food with no symptoms.  There are many benefits – the first is obviously how I feel!  The second is that I was able to shed those pesky 10 pounds that had always alluded me.  Another benefit is that Passover is just no big deal!  I have to stop eating beans and lentils – but otherwise my diet stays the same.  As we are a little over a week away from Passover, I thought I would share 1 recipe a day that I love to eat during the year, but that you might want to incorporate at your Seder or just try during the Passover season.