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In The Kitch With Perez: Broccoli Cheddar Latkes!

Filed under: FoodRecipes

in-the-kitch-with-perez-Broccoli Cheddar Latkes

Broccoli Cheddar Latkes

Potato latkes are as exciting as vanilla ice cream. I'm sure there are the purists who believe it's best to stick with tradition, but I like to mix things up in the kitch. This year, I'm giving the latke a serious makeover, starting with this recipe for broccoli cheddar latkes!

Ingredients:

1 lb. of broccoli florets, chopped and steamed
1 russet potato, peeled and grated
1 small onion, diced
1/2 cup of panko crumbs
2 eggs
1/2 tsp. black pepper
1/4 tsp. salt
1/4 tsp. cayenne pepper
2 tablespoons flour
1 cup of shredded cheddar cheese
1/4 cup canola oil
oil for frying

Directions:

Steam and chop the broccoli florets. Place in large mixing bowl. Add the grated potato, diced onion, panko crumbs pepper, salt, cayenne pepper, flour, cheese and oil and mix well. Shape into patties and fry until golden brown.

Recipe from Kosher In The Kitch blogger, Nina Safar.

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In The Kitch With Perez: Chicken Cacciatore!

Filed under: FoodRecipes

In The Kitch With Perez: Chicken Cacciatore

Today is National Chicken Cacciatore Day! “Chicken Cacciatore” means chicken prepared “hunter style” with tomatoes, onions, herbs and bell peppers. Some people use red wine, some throw in white wine. Once prepared, it’s served with warm crusty bread and pasta. You can skip the carbs, though, if you want!

Ingredients:
1 whole chicken cut into pieces
1/4 cup flour
2 tsp. black pepper
2 tsp. salt
1 tablespoon olive oil
1 onion diced
3 garlic cloves diced
1 red bell pepper diced
Mushroom, sliced
1 large can of crushed tomatoes
1/2 cup of red wine
1 tsp. of freshly chopped oregano
1 bay leaf

Directions:
Rinse and pat dry chicken pieces. Combine 1/4 cup flour, 1 tsp black pepper, 1 tsp salt in large bowl. Dredge chicken in flour. Heat 1 tablespoon olive oil in large skillet. Brown chicken on all sides, about 5 minutes each side. Remove chicken from skillet and set aside. Add the onion, garlic, mushrooms and red bell pepper to the skillet and saute until tender. Then add the can of crushed tomatoes,red wine, chopped oregano and bay leaf. Season with remaining black pepper and salt. Stir and bring to a boil. Return chicken to sauce, lower flame and cook for about 45 minutes or until chicken is cooked through. Remove bay leaf and serve over cooked pasta or rice.

- Recipe from Kosher In The Kitch blogger, Nina Safar

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In The Kitch With Perez: Apple Pie Egg Rolls!

Filed under: FoodRecipes

apple pie egg rolls

Apple pie is the ultimate dessert. This recipe takes a classic and literally wraps it up and serves it with a modern twist. The outside is crunchy and the inside is deliciously sweet.

Ingredients:
5 granny smith apples, peeled and diced
1 tablespoon cinnamon
1 tablespoon sugar
1/2 cup of apple cider
1 package of eggroll wrappers

Directions:
Combine diced apples with cinnamon and sugar. Place in pan with apple cider and cook until tender. Place 1 tablespoon apple mixture in center of eggroll wrappers and roll as directed on packaging. Bake in oven on 350′ for 15-20 minutes until crispy on outside. Serve with powdered sugar and ice cream.

- Recipe from Kosher In The Kitch blogger, Nina Safar

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