STACEY CHICKEN
#cleaneating hahahahaha. Just kidding. The only thing clean eating about this dish is the picture.
It’s actually made of a bunch of processed and completely delicious ingredients and that you probably already have in your house!
It’s super simple to make and can be easily scaled to feed a crowd (hahaha just kidding #beeryoukkowwhichone) and perfect for say, a Purim seudah!
Also, it’s just delicious. Just ask every member of my family.
#recipe

24 pieces thin chicken cutlets
12 oz (240g) sliced deli pastrami, cut into pieces
3/4 cup mayo
1/4 cup spicy brown mustard
1 cup duck sauce
3 tbsp Frank’s hot sauce
1 cup + 3 tbsp (divided) panko bread crumbs
preheat oven to 350° and liberally grease a large baking dish or baking sheet. Sprinkle 3 tbsp breadcrumbs on the bottom of the greased baking dish. In one bowl combine the mustard and Mayo. In a second the duck sauce and Frank’s. Lay a chicken cutlet flat on a cutting board. Spread with heaping tsp of Mayo mixture. Add 1 tbsp of the sliced pastrami to one end, then roll up the chicken cutlet. Place seem side down on the breadcrumbs in the prepared backing dish. Repeat until all the chicken is rolled up. Spoon duck sauce mixture over each piece of chicken making sure that the top of each piece is full coated. Sprinkle remaining breadcrumbs all over the top. Spray the top with non stick Spray. Cover and bake for 20- 30 min covered and then 10 minutes uncovered. Serve hot and enjoy! #chicken #easyrecipes #dinner #easydinners #ducksauce #pastrami #dinnerideas #dinners #winnerwinnerchickendinner #chickendinner #easydinner #recipeshare #recipe #yummy ...

DUMPLING WRAPPERS
Post 1 of many.
Dumplings bring joy. Therefore, they are perfect for Purim. Make your own dough, bc it’s insanely easy (like why have they been holding back on us) and I’ve never tasted a better dumpling IN. MY. LIFE. Do it.
How to make the wrappers.
250g all purpose flour (10-11g protein)
125g lukewarm water
yes. you need a scale. If you want a tougher dough, add a pinch of salt. If you want a softer dough, add 1 tbsp cornstarch.
Combine the flour with the water in a bowl. Use your hands to mix. Knead for 3-4 minutes until the dough comes together. After 3 min of mixing of the dough is still a bit shaggy and not picking up the flour in the bowl add 1 tsp more of water (you may not always need to do this). Cover the bowl with Plastic wrap and let the dough rest for 10-20 min. Place dough on a clean surface and knead for 6-8 min. Shape dough into a ball, return to the bowl and once again cover. Rest for 1-1&1/2 hours. Remove dough from bowl and place on a clean surface that has been sprinkled with 1/2 tsp flour. Flatten ball to create disc. Cut into 8 wedges. Roll each wedge into a 4-5 inch rope. Cut rope into 6 or 8 pieces. (8 makes cute small dumplings, 6 makes larger easier to work with dumplings). Gently roll each piece into a ball then use a rolling pin to roll out. (You can also use a tortilla press, or the bottom of a heavy pan, to press into a circle). Lay wrappers in a single layer on a lightly floured piece of parchment. Cover with Saran Wrap while rolling or they will dry out! To fill: place a small amount of filling of your choice, in the center. Dip your finger in a little bit of water and brush on the edge of the wrapper. Fold and shape as you like and boil for 3-4 minutes. Serve hot and enjoy!!!
Also, don’t fill them, roll into a sheet, and just cut up into flat squares, boil and use instead of noodles in the unstuffed dumplings for an even easier dumpling fix. #dumplings #dough #chinesefood #howto #dumplingsfordays #recipe #recipes #feedfeed #f52grams #foodandwine #imsomartha #gargeran #food ...

MOROCCAN BOULETTE (meatballs) w/ STRING BEANS + PEAS
aka: MOROCCAN COMFORT FOOD, steam and all!
Also, 1 meat—> 2 ways!
FOR THE MEATBALLS:
(meat stuffing recipe from Moroccan stuffed artichokes on pg 230 in the cookbook)
2.2 lb (1 kg) ground beef
½ cup chopped cilantro leaves
3 cloves garlic, minced
1 egg, lightly beaten
1 tsp kosher salt
½ tsp coarsely ground black pepper
1 tsp paprika
½ tsp ground cumin
¼ tsp coriander
⅛ tsp ground ginger
1 Tbsp white vinegar
+ 1 cup torn bread (I used leftover challah, woohoo)
Combined with 2/3 c almond milk
Sauce:
1 large yellow onion, diced
3 ribs celery, peeled, cut into 2 inch pieces (reserve 3 tbsp celery leaves and chop)
2 cloves garlic, minced
1 tsp turmeric
1 tsp paprika in oil
2 tbsp tomato paste
3 cups frozen skinny string beans (you can use fresh just sauté for longer)
1&1/2 c frozen tiny peas
1 bay leaf
juice of 1 lemon
4 cups chicken stock (divided)
1 cup cilantro chopped
combine all the ingredients for the meat mixture.
salt and pepper to taste (will vary depending on the stock you used!)
combine all the ingredients for the meat mixture in a bowl. Remove 2 tbsp of meat at a time and form meat balls. heat a pan over medium bough heat. Add 3 tbsp olive oil and sauté meatballs on all sides to get a nice outer crust. Work in batches so as not to overcrowd the pan. Remove meatballs onto a plate and set aside. Add onions and celery. Sauté for 5 min, stirring often. Add garlic, and spice. Mix till fragrant. Make a well in the center and add tomato paste. Stir constantly for 2 minutes. Add lemon + 1 cup stock, use a spoon to scrape up the bottom of the pan and stir everything together. Add meatballs and very gently stir to coat. Add remaining ingredients. Stir. Bring to a boil. Cover the pot, reduce heat to the lowest and cook for 1&1/2 to 2 hours, gently stirring half way through. Serve hot (or cold honestly!) with couscous or rice and enjoy! #meatballs #moroccan #moroccanfood #feedfeed #thefeedfeed #foodandwine #bareaders #bravotopchef #imsomartha #netflixfood #recipes #recipe #dinner
#dinnerideas #comfortfood ...

PULLED BEEF TAQUITOS + CHARRED TOMATO SALSA
swipe left on photo for salsa recipe and take a screen shot!!!
This dinner was awesome. Everyone ate it. Happily. Make it.
Tons of tips and alternate serving ideas in the story today! Will save to a highlight!
#recipe

Meat
1 (2k/4.4lb) brisket
2 tbsp Maggie loves tacos spice blend
(pg 234 in the book!)
2-3 yellow onions, thinly sliced
1-2 chipotles in adobo
1 tsp granulated garlic
1 tsp granulate onion
2 tsp kosher salt
1, 15 oz can tomato sauce
2 tbsp fresh lime juice
1 bottle beer
Rub spice blend all over the brisket. Add onions and brisket to slow cooker, set to high heat. Cover and cook for 1-2 hours. Add the rest of the ingredients and cook on high for 4-5 hours or on low for 8-10 hours. Pull the meat and discard fat. Return meat back to the pot of sauce and onions, mix to combine.
Preheat oven to 350°f. Place some oil in a bowl. Rub each tortilla with a bit of oil on both sides. Place a nice amount of meat right down the center. Roll it up like a cigar. Place on baking sheet. Once the baking sheet is full add another baking sheet on top and place in the oven for about 15 min until crisp. Serve with salsa + gauc and enjoy!!!! #beef #tacotuesday #taquitos #salsa #easyrecipes #recipes #salsa #dinner #dinnertonight #dinnertime #slowcooker #kosher #yummy #snowday #mexicanfood #chipotle #homemade ...