Tag archive for "Poultry"

Coconut Crusted Chicken Cutlets

hanukka recipes and tablesettings, kosher chicken recipes, kosher recipes, rosh hashanah and sukkot recipes

Coconut Crusted Chicken Cutlets

No Comments 24 December 2015


Coconut Crusted Chicken Strips

Thank you  @_wifelife_  via Instagram for sharing your coconut crusted chicken cutlets. I’ve always wanted to try this lowfat version of fried coconut chicken. It’s an easy kid’s dinner and served over salad, it can be dressed up too!


“Hi Marlene,

I slice thinly pounded chicken breast cutlets (with all fat removed) into long strips. Dredge in flour that is seasoned with cayenne pepper, black pepper and salt. Then dip is egg wash (I use only egg whites) and them fully coat in unsweetened coconut flakes. You can use sweetened too, up to you. I dip in the egg whites again and do a double coating of the coconut flakes. Heat a frying pan with a thin layer of coconut oil or canola oil. Fry the chicken, a few minutes on each side until golden brown.”

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Orange Rosemary Garlic Roast Turkey Recipe by Vera Levy

kosher main dish recipes, kosher meat recipes, kosher recipes, kosher thanksgiving recipes, rosh hashanah roast , lamb, and brisket recipes, shabbat recipes, Sukkot Recipes

Orange Rosemary Garlic Roast Turkey Recipe by Vera Levy

No Comments 18 August 2013

 Thank you Vera Levy for sharing this Thanksgiving turkey recipe via Instagram.

I love the combination of flavors and I’m sure it gets even better if it sits in the fridge with the marinade from day before.Dear Hostesses- Comment below with any turkey roasting suggestions! Marlene

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Chicken Wonton Flower Appetizers

bar mitzvah and bat mitzvah parties, kosher appetizer recipes, kosher meat recipes, rosh hashanah and sukkot recipes, rosh hashanah chicken recipes, rosh hashanah pasta, salads, and lunch ideas, shabbat recipes, Sukkot Recipes

Chicken Wonton Flower Appetizers

5 Comments 02 March 2013

Kosher Chicken Appetizers


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Chicken WontonFlower Appetizers by Esther Mitta via Instagram

Use these golden chicken bites as an impressive Shabbat appetizer or as a an add-in to any meat meal. Bake for so many less calories and fat, as the wonton skins add so few carbs, its worth every nibble!

Golden Chicken Flower Appetizers

Golden Chicken Flower Appetizers


  • 1 large onion sliced thinly
  • 1 package chicken cutlets, cubed into small pieces.
  • 1 tsp chicken consomme, salt, pepper
  • 1 pkg wonton skins


  1. Caramelize the onion on the stove with 2 teaspoons oil.
  2. Add chicken to golden onions
  3. Add salt, pepper, and chicken consomme, stirring till cooked.
  4. Place a tablespoon of chicken mixture inside one wonton skin laid flat.
  5. Gather and secure with two toothpicks as pictured above.
  6. Deep fry or brush with oil and bake at 350 degrees for till golden.


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12 Last Minute Easy Thanksgiving Decor Tips to Spruce Up Your Holiday Table

thanksgiving table settings

12 Last Minute Easy Thanksgiving Decor Tips to Spruce Up Your Holiday Table

No Comments 20 November 2012

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Dear Hostesses,
Here’s a couple of sparks of inspiration
to release the creative genius that’s been
hiding under the sudsy dinner dishes.
Enjoy your bountiful Thanksgiving table!
Remember to send me your  table pics!
I’d LOVE to feature them on The Jewish Hostess.
Happy Thanksgiving!
marlene (at) thejewishhostess.com
1- You don’t have to be Picasso to create this turkey!
  a- Just show the kids this pic.
  b- Help them with the slicing.
  c- Let them arrange!
2- Have your local fruit man cut a nice sized pumpkin in half, scoop out the seeds,
fill the hole with water,
get some rustic themed flowers,
and you’re done!
3-  Dig up some orange, green, yellow and
brown construction paper, get some kid safe scissors,
and let the kids figure out the rest!
4- Your local fruit store should have some gorgeous mini squash and pumpkins.
Tie them with raffia or craft wire and
use on each place setting and arrange as  your centerpiece.
5- Using a sharp coring knife, carve a  hole the to insert your tea lights, and voila!
6- Use fresh autumn vegetables as your votives.
Its a little more time consuming but your guests will be
very impressed!
7- Leaves and  MOST objects that adorn your front steps
can make a plain napkin come alive with your holiday theme.
8- Nothing like a little glitz to glamour up a
traditional rustic Thanksgiving table decor!
9- Dig up last year’s Hanukka candles
and mix them into your Thanksgiving centerpiece. Who would ever think that they
could look this good?

Source: bhg.com via TheJewishHostess on Pinterest

10- Muffin tins??? YES!!! With a little imagination, ANYTHING GOES!!!!
11 -Any rustic themed kraft paper or wrapping paper can be
transformed into the base for your  centerpiece in a cinch!
12- Party favors are always a hit with adults and kids alike!
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How to Fry Chicken Without the Fat

kosher chicken recipes, kosher passover recipes,seder table Ideas, kosher recipes

How to Fry Chicken Without the Fat

No Comments 15 January 2012

image via here

There’s no need to feel like you will add on extra pounds with this quick  low fat frying recipe. If you follow Chef Adam Mimran’s easy video instructions, the chicken doesn’t have time to absorb the grease so you can crunch without that oily taste. When Adam whipped up a batch of his famous guilt-free fried chicken for my family, it was gone in a flash. For  a great kosher Passover recipe, you can easily substitute matzo meal for the Corn Flake crumbs.

We loved it!

Try it and let me know what you think!

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Carmelized Cornish Hens – Revised!!

kosher chicken recipes, kosher meat recipes, kosher recipes, rosh hashanah and sukkot recipes, rosh hashanah chicken recipes

Carmelized Cornish Hens – Revised!!

2 Comments 19 September 2011

This is a fancy dish for Shabbat  that was such a hit with our readers that we decided to repost it:

Combine the following ingredients in a mixing bowl:

  • 4 Rock Cornish Game Hens cut in half and dried with a paper towel
  • salt and pepper
  • 1/2  jar of duck sauce
  • 1/4 cup spicy mustard
  • 6 cloves chopped fresh garlic
  • 1/4 cup ketchup
  • 1/4 cup soy sauce
  • 2  big squirts of honey
  • these amounts can be varied according to your tastes.
  1. Place all Cornish hen pieces in a roaster that is sprayed with Pam.
  2. Mix all sauce ingredients and pour  over Cornish hens- for better flavor- RUB sauce onto chicken(I use kitchen gloves).
  3. Roast uncovered for 50 minutes- 1 hour 350- 375 degrees till golden brown and carmelized.

Sprinkle chopped parsley on top and serve with a fruited rice on the side.

You can also use chicken cut in eight pieces for this recipe.

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Turkey Schnitzel with Gravy by Laura Frankel

kosher meat recipes, kosher recipes, kosher thanksgiving recipes

Turkey Schnitzel with Gravy by Laura Frankel

No Comments 08 September 2011

Turkey Schnitzel

“Don’t want to baby-sit a whole turkey? Try a crispy-savory schnitzel. I love quick-easy to make schnitzels. I often make them out of the obligatory chicken and veal. Then, I got crazy one day and made duck schnitzel and it was a hit. See my first cookbook  Jewish Cooking For All Seasons: Fresh, Flavorful Kosher Recipes for Holidays and Every Day
(John Wiley and Sons). So, why not turkey? Fast, easy crunchy and no troubling leftovers. I love it!”

Laura Frankel

Serves 4

  • 1 2-pound turkey breast or 4 turkey cutlets
  • 2 eggs, lightly beaten
  • ½ cup of flour
  • 1 cup panko style bread crumbs
  • 3 tablespoons chopped flatleaf parsley
  • 1 tablespoon chopped fresh thyme
  • 3-4 fresh sage leaves, chopped
  • zest of 1 orange
  • Olive oil
  • Salt and pepper

1.Cut the turkey breast (skin-off) into ½ inch thick slices. You can cut them across the short end of the breast or the long end. Pound the turkey cutlets or pieces, between 2 sheets of plastic, as thinly as possible. (Very cathartic before a family gathering!)

2.Place the eggs in a shallow pan

3.Place the flour in a separate shallow pan

4.Place the remaining ingredients in a separate shallow pan combined.

5.Place a medium sauté pan coated with olive oil over medium high heat.

6.Season the turkey pieces with salt and pepper, Place a piece of turkey in the flour. Coat the turkey with egg thoroughly. Place the turkey in the egg. Finally place the turkey in the seasoned bread crumbs.

7.Place the breaded turkey in the heated pan and cook until the breads crumbs are browned. Turn and brown on the other side. Transfer the browned turkey to a parchment lined baking dish. Continue with the remaining pieces. This step can be done one day ahead of serving. You can store the browned turkey in the refrigerator over night.

8.Before serving, place the turkey in a preheated oven at 350 and roast the turkey until it is cooked through (about 12 minutes).

Quick Pan Sauce

Can’t eat turkey without gravy? Me neither! Don’t let the absence of a whole bird stop you. Whisk this quick pan sauce together and no one will be the wiser.

  • 1 cup sliced mushrooms
  • 2 shallots, finely chopped
  • 1 clove garlic, finely chopped
  • 2 tablespoons flour
  • Bouquet garni* of parsley stems, thyme sprigs, sage leaves, bay leaf
  • 1 cup chicken stock
  • 1 cup white wine

1.In the same pan that you browned the turkey, add 2 tablespoons of olive oil to the pan over medium heat. Saute the mushrooms until they are browned and crispy. Add shallots and garlic and allow them to gently sweat until they are very limp and fragrant (about 5 minutes). Add the flour and whisk to coat the shallots.

2.Add the white wine and chicken stock. Add the bouquet garni and simmer over medium low heat until the mixture is thick and creamy.

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Easy Grilled Zaatar Chicken

kosher chicken recipes, kosher meat recipes, kosher recipes, rosh hashanah chicken recipes

Easy Grilled Zaatar Chicken

5 Comments 20 July 2011

I made this simple dish on Friday night. The fresh mediterranean flavor  was an instant hit.

Recipe from Joy of Kosher

  • 1/2 cup lemon juice
  • 1/4 cup olive oil
  • 1 Tsp. salt
  • 1 Tsp. pepper
  • 2 tablespoons Za”atar
  • 2 whole chickens, cut up into 1/4s


1  Combine marinade ingredients and pour over the chicken in a large ziploc bag. Swish it around a bit so the pieces are fully saturated. Let the chicken marinate in the fridge for at least 3 hours or longer. (Let it go overnight for maximum flavor.)

2 Lay the chicken on a HOT grill, skin side down, for 15 minutes. Turn over and grill for an additional 10 minutes. Remove to a serving platter and let it rest for 5 minutes before serving.

In the winter months these GRILL PANS are a great  alternative to chilly outdoor cooking :

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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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Quick Apricot Curry Chicken

kosher chicken recipes, kosher meat recipes, kosher recipes

Quick Apricot Curry Chicken

No Comments 07 October 2010

I made this chicken for dinner and everyone LOVED it. There was not a morsel left. Preparation time-under 15 minutes.


1  teaspoon  curry powder (curry is known to be great for  brain health, and is said to help prevent Alzheimers)

1/2  teaspoon  salt

1/4  teaspoon  freshly ground black pepper

4  (6-ounce) skinless, boneless chicken breast halves

Cooking spray

1/3  cup  apricot spread (such as Polaner All Fruit)

2  tablespoons  fresh lemon juice

2  tablespoons  water

2  teaspoons  grated lemon rind


1. Combine first 3 ingredients in a small bowl; rub mixture over chicken.

2. Place a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Cook chicken 6 minutes on each side or until done. Remove chicken from pan, and keep warm. You can slice, and serve.

3. Add apricot spread, lemon juice, and 2 tablespoons water to pan, stirring until smooth. Cook over medium heat 1 minute. Spoon sauce over chicken; sprinkle with lemon rind.

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Chicken with Roasted Fennel by Mark Bittman of the NYT

kosher chicken recipes, kosher meat recipes, kosher recipes

Chicken with Roasted Fennel by Mark Bittman of the NYT

No Comments 25 March 2010

I love Mark Bittmans recipes. When I saw this chicken and fennel recipe featured in his column, I knew it would be a perfect for the holiday , since all of the ingredients are easy to find, and kosher for Passover. Its also doesn’t require too many complicated steps, which is exacty what we DONT need on Passover . Roasted fennel is also one of my favorites. I can’t wait to try it.

reprint from the New York Times :

Roast Chicken With Fennel

Yield 4 servings

Time 40 minutes
Given chicken‘s tendency to become dry during cooking, I’d suggest one of two options: Use all drumsticks and thighs; these will flavor the fennel brilliantly, remain moist even if you overcook them slightly, and give you the crunchiest skin. (If you separate drumstick from thigh at the joint, a simple cut, you’ll also reduce cooking time by about 10 minutes.) Or cut up a whole chicken. If you do this, cut apart the drumsticks and thighs so they cook almost as quickly as the breast pieces. Even then, you may want to remove the breasts early to keep them from drying out.

Ingredients for this Kosher Recipe
  • 1/3 cup extra virgin olive oil, or as needed
  • 2 bulbs fennel, trimmed and cut into 1/4-inch-thick slices
  • Salt and freshly ground black pepper
  • 1 whole (about 3-pound) chicken, cut up, or about 3 pounds drumsticks and thighs
  • Chopped fresh parsley leaves for garnish
  • Lemon wedges
Directions for this Kosher Recipe
  • 1. Heat oven to 450 degrees. Drizzle bottom of shallow roasting pan or baking sheet with about half the olive oil and cover it with a layer of the fennel. Overlap pieces if necessary but use whole pan. Drizzle remaining oil over fennel and sprinkle with salt and pepper. Roast about 10 minutes. Meanwhile, cut up chicken if necessary and sprinkle the pieces with salt and pepper.
  • 2. Top fennel with the chicken parts, skin side up. Ideally, you’ll have a layer of fennel pretty much covered by a layer of chicken, but it’s fine if some of the fennel roasts uncovered. Spoon some of the oil from bottom of pan over chicken. Roast about 15 minutes, then baste chicken with pan drippings and rotate the pan. If necessary, adjust oven temperature so chicken browns but does not burn.
  • 3. The chicken will be done in about 30 minutes. Serve each piece with some fennel and a little of the pan juices spooned over, garnished with parsley and a lemon wedge.
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