Monday, March 2, 2015

Garlic Lemon Chicken

We were very excited to work with Joy of Kosher and use Grow & Behold's, Sara's Spring Chicken to make this recipe as their products are known to be of the highest quality. In addition to being Glatt Kosher, Grow & Behold's birds are pasture raised. As soon as the birds are large enough to be moved outside, they spend their entire lives on grass. They live in spacious, movable pens that are moved each day allowing them to access a growing salad bar of natural food. The birds are also fed a special blend of non-GMO food, which enhances its flavors, giving it a fresh and pure taste. When making this recipe, we highly recommend you to order your chicken from Grow & Behold

You can also find this recipe on Joy of Kosher's website.

Serving: 5
Prep Time: 20 minutes
Cook Time: 2 hours and 30 minutes
[Kosher for Passover]

1 Whole Chicken (2.5-3.5 lb)
10 Lemons
2 cans of Chicken Broth (10.5 oz, each)
1/2 cup of Thyme
1 tablespoon of Crushed Garlic
1/4 cup of olive oil
Pepper to taste

1. Preheat oven to 400 degrees Fahrenheit.
2. Place your chicken on a baking rack inside the roasting pan. 
3. Pat the chicken dry.  Using a pastry brush, generously brush the inside and outside of the chicken with olive oil. 
4. Lightly sprinkle pepper inside and outside of the chicken. 
5. Thinly slice 1 lemon and place about 4-5 of those slices inside the cavity of the chicken. [The cavity is the hollow space of the chicken]. 
6. Add 1/4 tablespoon of thyme inside the cavity.
7. Coat the bottom of your roasting pan with 1 tablespoon of olive oil and line with an additional thinly sliced lemon. 
8. Using your pastry brush, lightly coat the chicken with crushed garlic. 
9. In a large measuring cup squeeze 1 cup of lemon juice. Add 1 can of chicken broth. Mix well. 
10. Pour mixture of chicken. 
11. Place in the oven for 15 minutes.
12. Lower oven temperature to 250 degrees and cook for 1 hour. 
13. Remove the chicken from the over. Take the second can of chicken broth and pour over the chicken.
14. Thinly slice an additional lemon and place on top and around the chicken. Add 1/4 cup of thyme and add on top and around the chicken as well.  (you can leave the thyme on the stem if you would like).  
15. Place back in the oven for 45 minutes. 
16. Remove the chicken from the oven and tightly cover in order that the chicken doesn't dry out. Place back in the oven for an additional 30 minutes. 

Sunday, March 1, 2015

Mediterranean Tuna Salad

Serving: 3
1 can of White Albacore Tuna with oil. (10 oz)
1/4 cup of chopped Spring Onions
1/4 cup of chopped Red Onion
1/4 cup of chopped Red Bell Pepper
1/4 cup of sliced Green olives
2 1/2 tablespoons of Lemon Juice
3 teaspoons of Paprika 

1. In a bowl, add the tuna (do not remove the oil), spring onion, red onion, red bell pepper, and green olives. Mix well.
2. Once combined, add the lemon juice and paprika. Mix well. 
3. Serve cold and enjoy! 

Tuesday, February 24, 2015

Mishloach Manot Giveaway

Chocolate Works and Seven Bites have teamed up this Purim and are giving away a FREE Mishloach Manot!

How to Enter?

1. "Like" Chocolate Works on Facebook
2. "Like" Seven Bites on Facebook
3. Let us know that you've entered by commenting on this post on our Facebook Page. Click here

4. All entries must be in by 2/26/2015 at 5:00 pm. 

The winner will be chosen at random and announced Thursday evening.

~Good Luck~

Monday, February 16, 2015

Chocolate Mousse Trifle

Serving: 4 glass mini trifle bowls

10.7 oz package of red velvet Oreo's
3 bananas
8 oz. of cream cheese
11.5 oz. of dark chocolate chips
8 oz. of cool whip
7 oz. of whip cream
Raspberries to top it off! 

1. Crush up the oreos until they are a crumb-like texture. Divide and press evenly into each trifle bowl
2. Thinly slice each banana. Evenly lay out the banana slices on top of the oreo layer 
3. Melt the chocolate chips in the microwave for about 30-45 seconds
4. Place the cream cheese in a separate bowl. Add the melted chocolate to the cream cheese and mix together using an electric mixer
5. Fold in the cool whip to the cream cheese and place mixture on top of the banana layer
6. Add a nice even layer of whip cream to the top, and a few raspberries to finish off your dessert! 

Friday, February 13, 2015

Hot Chocolate Fudge

~Share a hot fudge sundae with your sweetheart~

Serving: 10

1 stick of butter (8 tablespoons)
12 oz. of semi-sweet chocolate chips
1 teaspoon of vanilla
1/4 cup of sugar
1/2 teaspoon of salt
12 oz. of evaporated milk
10 oz. of dark chocolate chips

1. In a medium saucepan, melt the butter and semi-sweet chocolate chips on low heat
2. While stirring, add in the vanilla, sugar, and salt to the chocolate
3. Over medium-high heat, add in the evaporated milk
4. Once it comes to a slight boil, turn the burner on a low heat and add in the dark chocolate chips
5. Continue to stir until melted
6. Serve warm and store in fridge for later use

Thursday, February 5, 2015

Sesame Spinach Salad

Serving: 3
10 oz package of spinach
1 cup of cooked quinoa
1/2 cup of sliced almonds
1 avocado
1 red pepper
2 tablespoons of sesame seeds

1. Place spinach on a cutting board. Finely chop spinach leaves, and then place in a large bowl.
2. Dice red pepper. Add to the bowl of spinach. 
3. Add quinoa, sliced almonds, and sesame seeds into the bowl.
4. Before serving, slice avocado and add into the bowl. 
5. Slowly pour the dressing in the bowl and mix until the salad is tossed well. 

Sunday, February 1, 2015

Everything Pigs In Blankets

The perfect Super Bowl snack...
Making pigs in blankets from a box is the easiest way to go, but if you want to make yours different, spice it up with some seasoning. You can't go wrong with an everything bagel, so why not put it on a pigs in a blanket?? 

Yield: Makes 40
40 pre made pigs in blankets 
(I bought this package: Cohen's Mini Beef Franks in Puff Pastry)
1 egg
1 tablespoon of poppy seeds
2 tablespoons of sesame seeds
2 tablespoons of dried minced garlic
2 tablespoons of dried minced onion
Kosher salt to taste

1. Pre heat the oven to 400 degrees.
2. Take a baking sheet and lay down tin foil. Spray a light layer of cooking spray.
3. Place hotdogs on baking sheet. Make sure that they do not touch.
4. Whisk an egg, and lightly coat the top of each hotdog blanket. 
5. In a small bowl, mix poppy seeds, sesame seeds, dried onion, dried garlic and salt. 
6. Sprinkle seasonings on top of hotdog blankets. 
7. Switch oven temperature to 375 degrees and place in the oven. Bake for 20 minutes.