Tag archive for "Oregano"

Lowfat Oven Fried Chicken- Recipe and Video

kosher chicken recipes, kosher meat recipes, kosher recipes, rosh hashanah pasta, salads, and lunch ideas

Lowfat Oven Fried Chicken- Recipe and Video

No Comments 26 April 2011

Looking for a new and easy chicken entre?

We are always on the lookout for a new variation of this  family favorite.

Not only do we love this chef’s accent, but this kosher chicken recipe is tops. (this video calls for some cheese- of course- skip it!)


  • Chicken legs and thighs- order without skin from the butcher-preferably organic
  • beaten organic eggs
  • dijon mustard
  • flavored matzo or crackers
  • panko breadcrumbs
  • salt and pepper to taste
  • mix oregano, thyme, and rosemary in a small bowl
  1. Whisk eggs, salt, pepper, and Dijon mustard in pyrex
  2. Dip blotted chicken pieces in egg mixture- can be left overnight in fridge for more flavor
  3. Blend in Cuisinart -panko breadcrumbs (many flavors are available to suit your taste) with garlic flavored matzo ,and herbs such as rosemary, oregano and thyme.
  4. dredge chicken in breadcrumb mixture
  5. place chicken parts on sprayed pan
  6. Spray coated chicken with canola spray such as Pam.
  7. Bake at 425 degrees for 45 minutes.

Please let us know your results. Comment below, send pics, email,  text us, video, …. we need your feedback!

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Susie Fishbein’s Greek Chicken for Passover

kosher chicken recipes, kosher meat recipes, kosher passover recipes,seder table Ideas, kosher recipes, Passover Recipes, rosh hashanah and sukkot recipes, rosh hashanah chicken recipes

Susie Fishbein’s Greek Chicken for Passover

1 Comment 17 March 2011

Ever since I bought Susie  Fishbein‘s Passover by Design cookbook, I’ve been using her chicken recipes all year round . Her Greek Garlic Chicken is so quick and easy, and really looks like a magazine photo when done!

The fresh oregano and some fresh sliced lemons should be sprinkled on top as a garnish.

Kosher Recipe Ingredients:

  • 2 chickens, cut into eighths, skinned
  • 2 onions, cut into chunks
  • 2-3 lemons
  • 12-16 sprigs of oregano
  • 8 cloves of fresh garlic, halved
  • sea salt, black pepper
  • 1/2 cup of olive oil
  • 1 cup of Passover white cooking wine
  • 1 and 1/2 cup of pitted kalamata olives
  • 1/2 cup  whole kalamata olives for garnish

Directions for this Kosher Recipe:

  • Preheat oven to 450 degrees
  • Place chicken pieces in a roaster. (I buy my chicken pieces without the skin.)
  • Add the onion chunks. Slice the lemons legnthwise and squeeze the lemons over the chicken.
  • Throw the lemon slices over the chicken. Scatter some whole and  some stripped oregano leaves over the chicken.
  • Add the garlic and season with salt and pepper.
  • Drizzle with oil and wine.
  • Toss the mixture together.
  • Sprinkle chopped olives over chicken.
  • Baked covered, if using chicken without the skin, bake until chicken is fully cooked  and uncover for 15 minutes till brown in color.
  • Garnish with fresh oregano and sliced lemons.
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Bulgur Wheat Salad with Zucchini and Herb Vinaigrette

kosher pareve recipes, kosher recipes, kosher salad recipes, kosher vegetable recipes

Bulgur Wheat Salad with Zucchini and Herb Vinaigrette

No Comments 28 July 2010

I have been trying to dig up some new summer salads to serve and I think I hit the jackpot with this refreshing crunchy combo  that I found

on Ronni Fein’s blog.

I am adding this salad to this week’s menu – without the cheese so I can serve it late Saturday afternoon and not worry that  Shabbat passerbys may have had a meat lunch and wont be able to eat it. Let me know if you decide to try it too!

1 cup fine grain bulgur wheat

1-1/2 cups boiling water

1 large ripe tomato, chopped into bite size pieces

1 small, slim zucchini, diced

assorted colored peppers, chopped, (optional)

1 medium cucumber, peeled, deseeded and diced

2 scallions, chopped, optional

3/4 cup crumbled feta cheese, optional

2 teaspoons chopped fresh thyme, oregano, savory or marjoram leaves (or a mixture of herbs)

1/4 cup extra virgin olive oil

3-4 tablespoons lemon juice

salt and freshly ground black pepper to taste

Place the bulgur in a bowl and pour the boiling water over it. Stir and let rest for about 15 minutes, or until the water has been absorbed. Add the tomato, zucchini, cucumber and optional scallions and cheese. Sprinkle with the herbs. Toss ingredients to distribute them evenly. Add the olive oil and 3 tablespoons lemon juice. Toss the salad, taste and add more lemon juice if desired, plus salt and pepper to taste. Best to let rest for 15 minutes before serving (at room temp). Makes 4-6 servings

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My Window Herb Garden

at home

My Window Herb Garden

No Comments 23 April 2010

My apartment has south facing windows, which makes it SO HOT and blindingly bright. Sometimes I have to wear sunglasses indoors, and the wall of mirrors doesnt help matters! So I figured I might as well take advantage of living in a greenhouse and grow some herbs.

I’ve been collecting some potted herbs for the past few days. I bought some at the farmer’s market, some at Home Depot, and some more at my local florist. I was looking for the perfect pot to replant them in so I could leave them on my window sill and have fresh herbs everyday. The florist had her herbs in these glass square bowls, and she told me that with a few stones below the soil for drainage, the herbs would be just fine in one of those.

Im growing: Basil, Mint, Oregano, and Thyme. I have Rosemary growing in a separate pot because it has different watering needs. I put the Oregano and Mint at the edges because they tend to flop sideways, while the Basil and Thyme will stay more upright. For instructions on a fool-proof herb garden go HERE.

I cant wait to make dinner tonight!

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