Happy New Year! Leaving all the stuff behind and may it be a great New Year.
Ah a new hope, a new beginning. So much confetti everywhere and the tree is still up. A Happy New Year to you and all. Take that break today let the day go by.
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Happy New Year! Leaving all the stuff behind and may it be a great New Year.
Crispy Baked Chicken Breasts
By Henny Schor, Jerusalem Post, December 21, 2024
Yields 6 Servings.
Ingredients:
Directions:
Line a large, flat baking tray with parchment paper and preheat the oven to 190°C/375°F. For this recipe, I prefer using chicken filet strips, as they save time by skipping the cutting step, but boneless chicken breasts work just as well – just slice them into strips.
Prepare two bowls: one for the wet ingredients, and one for the dry. In the first bowl, whisk together the eggs, non-dairy milk, vinegar, and 1 tsp. of salt. In the second bowl, mix the breadcrumbs with the spices.
To coat the chicken: Place a few strips into the egg mixture, gently tossing to ensure they are fully covered. Transfer the strips one by one into the crumb mixture, coating them evenly. Place the breaded chicken strips on the prepared baking tray, spacing them at least one inch (3 cm.) apart. Once the tray is full, lightly spray the chicken with oil spray or drizzle with olive oil.
Bake the chicken on the second shelf from the top, uncovered, for 30 minutes. Serve warm with a variety of dips on the side for a delicious and easy meal.
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| ENJOY ! |
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Easy listening music and chat, Friday 27th December 2024, Free Choice - all genres of music welcome
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By Henny Schor, Jerusalem Post, December 21, 2024
Yields 20-24 Latkes.
Ingredients:
Directions:
Peel the sweet potatoes and onion, then use a fine grater or the shredding blade of your food processor to grate them. Transfer the grated mixture to a large bowl and add the remaining ingredients, mixing thoroughly to ensure there are no clumps of flour in the batter.
Heat about ½ cup of oil in a large frying pan over medium heat. Using a spoon and your hands, scoop about 2 tablespoons of the batter and shape it into a loose ball. Carefully place it in the pan, then flatten it gently with the back of the spoon to form a disc. Repeat this process, frying 6 or 7 latkes at a time, making sure not to overcrowd the pan.
Fry the latkes for 3 to 4 minutes on each side, until golden and crisp. Remove them with a slotted spoon and place them on a paper towel-lined tray or bowl to drain excess oil. For best results, stand the latkes upright so the oil drains more effectively.
Add about ¼ cup of oil to the pan between batches as needed. After the first batch, you can toss in two small chunks of carrot to help prevent the oil from burning.
Serve the latkes warm with sour cream or applesauce for a classic and delicious Hanukkah treat!
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Easy listening music and chat, Friday 20th December 2024, Free Choice - all genres of music welcome
Enjoy some good music here on Words & Brush, it's your free choice so please post any of your favorite music of all genres!
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By Henny Schor, Jerusalem Post, December 6, 2024
I love bringing all the zestiness together in this simple salad loaded with vitamin C. It’s a great start, or even end, to any meal. You can prepare this a day or two ahead of time and keep it in the fridge until serving.
Yields 6 servings.
Ingredients:
Directions:
Peel and slice the grapefruit, orange, and pomelo. Peel and section the clementines, cutting the sections in half if desired. Arrange the prepared fruits in a bowl or on a serving plate, then sprinkle with pomegranate seeds.
In a separate bowl, mix the dressing ingredients together until they are well combined. Drizzle the dressing over the fruit. Serve chilled or store in an airtight container in the refrigerator for up to three days.