Crunchy Corn Chicken Strips

December 15, 2011

I've challenged myself this Chanuka season to leave my frying pan where it belongs. Not because I'm on a diet or anything. Simply because my family will undoubtedly get their share of oily goodness from other sources, many other sources. Sources I cannot control.

And because I'm on a diet.

So I've come up with a great, kid-friendly recipe, everyone can enjoy. Little crunchy corn chicken fingers that won't leave grease stains on your white and blue Chanuka-themed napkins.

They are light, crunchy, tasty, and baked!

These schnitzel-wannabes won't take you long to make, and won't keep you chained to your stovetop. You can pair it with a colorful salad to round off your Chanuka meal, or pack them in your children's lunchboxes. (You'll totally get the hard-to-earn coolest mom award from your child.)

Best of all, you'll have more room for dessert desserts.

I wish you all a Happy Chanuka!

Enjoy your family gatherings, tap into the spirituality of the holiday, and be present amidst the craziness of the 8 days.

Have a beautiful holiday.

{you can also check out this guest post on}

Healthy Breakfast Bran Muffins with Cinnamon Crumble Topping

December 13, 2011

Sometimes I look at those recipes. But usually it's nothing more than a cursory glance. You know them, the ones they print at the side of packages, probably to fill up empty space. I really do wonder who actually uses them. With the plethora of cookbooks, food blogs, and recipe websites that give you detailed reviews and ratings, I'm accustomed to making a recipe and expecting undeniable success. Or at the very least be compelled by an irresistible picture. But to put effort into something so unknown seems like quite a waste of my time.

{As a side note, I think it's notably amusing when these savvy marketers hide the recipe inside the box, in an attempt to entice you to buy the product just for the recipe!}

Until I met Ralph's Bran Flakes Cereal.

One morning, being true to my childhood habit, I languidly read through every side of the cereal box, ending with a recipe for Honey and Spice Muffins. With NO sugar.

I was sold.

Of course, I had to add some sugar.

I made a cinnamon crumble topping to give the muffin a hint of sweetness.

 I'll admit, I made many considerable changes to the original recipe, but they came out the most delicious healthy breakfast muffins I've ever had.

They didn't even make it to breakfast the next morning!

 tip: this is how you get your husband to eat one

Herbed Lemon Chicken with Garlic

December 8, 2011

Chicken is one of my favorite meats to prepare because it easily retains flavor and moisture. And because I don't eat red meat. At all.

So while I was preparing for Shabbat, I decided to improvise and throw together some of my favorite ingredients and baked a chicken. I do that a lot, the improvising. Usually it's due to my extraordinary organization skills that help me find myself in front of raw meat and no recipe or with a recipe and missing ingredients.

So the scene usually goes something like:

Pick an oil.

Add some spices.

Throw in some legumes.


Bake at 350F

So for this Herb chicken I picked: Olive oil, Herbes de Provence, Garlic, Lemon, and Potatoes.

The result:

(Of course, I wouldn't have string to tie the chicken legs together. Not the most elegant pose.)

Herbes de Provence is, for me, a spice staple. I love the flavor it infuses in everything and anything. You can add it to meat, chicken, potatoes, soups, and roasted vegetables.
If you don't find it at your local market you can make it yourself. Mix some basil, rosemary, thyme, marjoram, and savory.

Enjoy making this simple, Mediterranean-ish Chicken for your next dinner.

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