Spinach and Sun Dried Tomato Chicken

Spinach and Sun Dried Tomato Chicken

This recipe makes the most of spinach and sun-dried tomatoes soaked in a flavorful smooth sauce with braised chicken breast. It’s easy enough for a weeknight main or a great addition to any Shabbat or Holiday table. The sauce is perfect for wiping clean with challah.

When I read Natash’s recipe for Tuscan Chicken on Salt and Lavender, I had to adapt it for my kosher menu. I omitted the dairy ingredients and swapped up the flavorings to give it a sephardic twist.

The sauce gets its richness from one of my most favorite *secret ingredients. (Read the recipe to find out what it is.) It adds a smooth creaminess to the sauce and keeps the chicken soft and tender. Serve it over rice or pasta to soak up every juicy bit.

Chicken with Spinach and Sun-dried Tomatoes

Hana Itzhaki
Prep Time 15 mins
Cook Time 30 mins
Course Main Course
Servings 4

Equipment

  • large deep frying pan, tongs, whisk, measuring cups, measuring spoons, medium bowl

Ingredients
  

  • 2 tablespoons Olive Oil
  • 1 pound Boneless Skinless Chicken Breast each half cut lengthwise
  • Salt, Pepper, and Paprika for seasoning
  • 1/2 cup Flour
  • 1 cup White Wine or Chicken Broth
  • 1 teaspoon Harissa
  • 1 tablespoon *Mayonnaise*
  • 5 ounces Fresh Spinach
  • 1/4 cup Sun-dried Tomatoes in oil, sliced I prefer Trader Joe’s

Instructions
 

  • Season the chicken on both sides with salt, pepper and paprika.
  • Heat oil in a large, deep frying pan over medium heat.
  • Dredge the chicken in the flour, shaking off any excess. Discard remaining flour.
  • Sear chicken 3-4 minutes on both sides in batches, until it is browned but not cooked through entirely. Remove the pieces from the pan to a platter.
  • Deglaze the pan with wine or broth, scraping up brown bits from the pan on medium low heat.
  • Add the harissa and mayonnaise, whisking into the broth until incorporated.
  • Taste the sauce checking seasoning. Add salt and pepper according to taste.
  • Add the spinach and the tomatoes to the sauce and stir until combined and the spinach begins to wilt. Sauce should be on a low simmer.
  • Return the chicken to the sauce, spooning sauce over until all the pieces are basted.
  • Cover and simmer on low heat until chicken is cooked through 10-12 minutes.

Lotus S’mores Fudge Brownies

Lotus S’mores Fudge Brownies

Inspired by Danielle from Peas Love and Carrots IGTV ode to Duncan Hines fudge brownie video, I made these super rich and chocolatey s’mores version using Lotus Biscoff biscuit spread folded into the batter then topped with biscuit pieces, marshmallows, and chocolate chips.

They. Were. Awesome.

Lotus S’mores Fudge Brownies

Ingredients
  

  • 1 package Duncan Hines Family Size Chewy Fudge Brownies
  • 2 Eggs
  • Water measurements on the box
  • Oil measurements on the box
  • 1/2 cup Lotus Biscoff Biscuit Spread
  • 9 Lotus Biscoff Biscuits broken into pieces, reserve one biscuit whole to decorate
  • 1/2 cup Mini Marshmallows
  • 1/2 cup Mini Chocolate Chips

Instructions
 

  • Mix the brownie mix, eggs, water and oil together in a bowl per the package instructions.
  • Pour the batter into a greased 11×7 inch glass baking dish. (The smaller pan size insures a deeper, fudgier brownie).
  • Use 2 knives (see @peas IGTV video to demonstrate the method) to the dollop the biscuits spread throughout the batter.
  • Use one knife to cover the biscuit spread with the batter.
  • Top with biscuit pieces, chocolate chips and marshmallows.
  • Bake at 350 for 25-30 minuets or until a toothpick comes out clean.

How to Roast a 20 Pound Turkey in 2 Hours

Roast Turkey

I’m here to let you in on the biggest turkey roasting hack of your life.

Ready?

Here it goes…

You can roast a whole turkey, as big as 20 pounds, in 2 hours or less.

How?

Ask your butcher to cut it into eighths.
2 breasts, 2 thighs, 2 drumsticks, 2 wings
(plus the neck if your butcher is as generous as mine).

There you have it. One whole turkey, 8 pieces.

Why does this make a difference? Now that the turkey is no longer one giant bird, the increased surface area allows the pieces to cook faster. When the pieces are roasted individually the heat can reach more of the meat quicker than if it was a whole bird.

The obvious thing about a turkey is that it is really just an extra large chicken as far as the anatomy goes. And just like a chicken, your butcher can cut it up for you into eighths. (If you live in L.A. you can ask my butcher to do it for you. He’s been carving it up for me this way for years. His contact info is below. You’re welcome. 😉)

The quicker roasting time is just the beginning of why it is better to roast a turkey cut into eighths instead of whole. Here are 6 more reasons why:

1)You don’t have to clear out half of your fridge (at the least opportune time) to make room for an extra large turkey carcass. When you order a turkey cut up it in to eighths it comes neatly wrapped in manageable size foam trays. Stack and stash them in your fridge wherever you have space until you are ready to prep.

2) Dividing the turkey up among multiple roasting pans, instead of one giant roasting pan, makes it infinitely easier and lighter to take in and out of the oven.


3) Also, dividing the turkey up among multiple roasting pans allows you to remove each piece of the turkey at a time from the oven when it is perfectly cooked as indicated by the thermometer. The drumsticks and thighs cook quicker than the breast pieces and should be taken out sooner.

4) Taking the thighs and drumsticks out first also allows you to get a jump on the carving instead of letting the whole bird sit on the counter and get cold.

5)Baste if you want to or don’t. Your turkey is going to finish cooking so quickly that it won’t have time to dry out.

6) Don’t feel like roasting an entire turkey or aren’t going to need that much meat for Thanksgiving? Go ahead and freeze any pieces that you aren’t going to use. Or roast all the pieces and freeze the ones that you aren’t going to eat or want for leftovers on Thanksgiving. I prefer to do the latter as it allows me to get all of the initial roasting out of the way and free to use the rest of the cooked meat whenever I wish. I’ve got many, many recipes that use roast turkey coming up so I suggest roast as many pieces as you can fit in your oven.

Worried your family is expecting the classic Norman Rockwell picture perfect whole roast turkey on the table? Trust me, they’re not going to miss it one little bit. In fact they will be too busy telling you what a genius you are to have not slaved over a roasting turkey the entire day and boasting about your hosting abilities to even care.

I order my turkey cut into eighths every year from Le Market in Valley Village. It’s best to have it ordered one week before Thanksgiving. Ask for Avraham. His family has been running the small kosher market and butcher shop for over 30 years.

*This is NOT a sponsored post. I am not being compensated in any way for references made to specific products or brands. All opinions are my own

Roast Turkey

Hana Itzhaki
Prep Time 30 mins
Cook Time 1 hr 30 mins
Resting Time 15 mins
Course dinner, Main Course, Thanksgiving
Cuisine American, Thanksgiving

Equipment

  • 4 9×13 Roasting Pans
  • Meat Thermometer

Ingredients
  

  • 12 Celery Stalks with Leaves
  • 4 Large Carrots peeled and halved
  • 4 Large Onions quarters
  • 2 Tablespoons Sea Salt
  • 1 Tablespoon Ground Black Pepper
  • 1 Tablespoon Dried Rubbed Sage
  • 1 Tablespoon Dried Thyme
  • 1 Tablespoon Paprika
  • 6 Cups Water
  • 1 18-20 Pound Fresh Turkey cut into eighths

Instructions
 

  • Preheat oven to 425 F.
  • Divide vegetables evenly between the roasting pans.
  • Combine all the spices together in a bowl.
  • Add 1 teaspoon of the spice mixture to the vegetables in each roasting pan. Toss to evenly coat.
  • Add 1.5 cups of water to each pan.
  • Divide the turkey evenly between the roasting pans. Each turkey breast should take up an entire 9×13 inch pan. One thigh and one drumstick should fit together in the remaining two pans. (Freeze the wings for a future recipe. More on that coming soon!)
  • Divide the remaining spice mixture evenly (about 1 tablespoon) to season the turkey pieces on both sides. Leave pieces in the roasting pans skin side up.
  • Place the roasting pans in the preheated oven. After 30 minutes check for doneness in the thighs by inserting a meat thermometer into the thickest part of the meat. When the temperature reaches 160 F (plus or minus 5 degrees) the turkey is done. Check the breast pieces for doneness after 45 minutes. Continue to check the temperature of the pieces every 15-20 minutes until the temperature reaches 160 F. The thighs and drumsticks should be done after 45 minutes to 1 hour and the breast pieces should be done after one and a half to an hour and 45 minutes.
  • Allow the turkey to rest for 15-20 minutes before carving and placing on a serving platter. Reserve the bones for soup!
  • Remove the carrots and onions from the roasting pans and onto a to a serving dish. (I prefer not to serve the celery as it becomes too soft during roasting. You can freeze it and add it to flavor broth. Recipe for that coming soon too!)
  • Strain the liquid from the roasting pans into a large bowl or pitcher. You should have 6-8 cups. Place in the refrigerator and allow the fat to rise to the top. If you leave it to chill overnight the fat will solidify and be easier to remove.
  • Remove the fat with a large spoon. Do not throw it away! Reserve it for frying potatoes in!
  • Reserve the remaining liquid to make gravy. Gravy recipe up next so stay tuned!
Keyword roast, thanksgiving, turkey

White Bean Soup

White Bean Soup

One of the first recipes I made for my husband after we were married was vegetable soup. And I managed to burn it! Thankfully, with much practice, I’ve greatly improved my soup game. White bean soup is one of our favorite meatless meals. Serve it with a warm baguette, a plate of soft cheeses and crudités with your dip of choice for a super easy week night dinner. The recipe includes cooking instructions below for stove top, Instant Pot or in the slow cooker. I highly recommend making a double batch and freezing it in deli containers.

White Bean Soup

Prep Time 20 mins
Servings 8

Equipment

  • Instant Pot (optional)
  • Slow cooker (optional)

Ingredients
  

  • 1 lb. Small White Beans soaked overnight (unless making in an Instant Pot)
  • 1 medium Onion diced
  • 2 tablespoons Olive oil
  • 1/4 c. Tomato paste
  • 1 teaspoon Turmeric
  • 2 teaspoon Salt
  • 1 teaspoon Ground Black Pepper
  • 1 tablespoon Harissa
  • 8 cups Water
  • 2 Russet Potatoes peeled and quartered
  • 1/4 cup Cilantro chopped

Instructions
 

  • Instructions
  • In a large pot, heat olive oil over medium heat. Add onion and sauté 4-5 minutes until translucent.
  • Add tomato paste, turmeric, salt, pepper and harissa. Sauté 1 minute.
  • Add water and beans, stir and scrape up any browned bits that are stuck to the pot.
  • Cover and bring to a boil.
  • Reduce heat to low and simmer for 45 minutes. Add more water 1 cup at a time if soup becomes too thick.
  • Add the potatoes and simmer for 15-20 minutes or until the potatoes are cooked through.
  • Add the chopped cilantro and stir incorporate.

Instant Pot Instructions

  • Follow steps 1-3 in the Instant Pot.
  • Set the pot to Off/Keep Warm
  • Close the pot and set it for 15 minutes on manual.
  • NPR 10 minutes, then QPR or just NPR.

Notes

You can also make it in a slow cooker by combining all the ingredients in the crock and setting it on low for 8-10 hours. I also highly recommend making a double batch and freezing it in deli containers.