Tempura Lime Chicken

Tempura batter is tricky, you will want to mix, mix and mix it till it so silky smooth, but resist! Lumpy tempura batter means good tempura batter! So here we go.


2lbs of chicken, cut into small pieces
tempura batter, follow directions on box. (tip-measure desired amount of liquid and let sit in the fridge for 30 minutes to make sure it's extra cold)
Half cup of flour
One lime
Oil for deep frying )the clearer the oil the higher the temperature will go!


Cut chicken into small pieces then I like to lightly dredge it in flour to insure the tempura batter really sticks, dip and batter and then deep fry. Drain and let sit. When you are halfway finished with the deep frying start juicing lime over chicken. While chicken is still warm garnish with Thai Basil.

It's so good!

optional, add some full fat yogurt to the lime juice and some rice and you will be in heaven!

Semi-Homemade Chicken Satay

Oh wow was this recipe uber easy and tasted amazing.

1lb of chicken
1 package of satay chicken rub
2-3 tlbs of oil

Seriously that's it! Cut the chicken in small pieces, massage the chicken with the rub and oil. Medium skillet with just some non-stick spray. The chicken will be spotty brown and a yellow-ish color. It is beyond good! Such a great way to have not only satay chicken at home, but kosher satay chicken! Yum!

Orange Italian Chicken

Okay Story: So I, Kourtney, actually made this dish a while back but we, Gabey and I have fallen so behind in our blogging I thought it was time to catch up. So Gabey was making some udon noodles for dinner he had leftovers so I decided to do something fun. This was originally made for one person but can be easily multiplied for your dinner party.

Ingredients
1 boneless skinless chicken breast
Shallot or onion to taste ( I like a lot of shallot)
2 cloves of garlic
2 teaspoons of Italian seasoning
3/4 cup of your favorite marinara sauce
Udon Noodles
1 large orange- juice and zest
Handful of cashews
2 splashes of Dr. Pepper-----trust me------

The key to making the chicken so yummy is the following: Cook the chicken in all of the above! Saute the shallot or onion and garlic in 1 teaspoon of olive oil for a couple of minutes turn the heat down and pour in your marinara sauce. It is important to turn the heat down so the sauce simmers but does not pop out of the pan. Add Italian seasoning and stir till its well blended. Place chicken in pan and cushion it around the sauce. The sauce will start to become slightly thicker at this point add the juice of one orange and about 1/2 teaspoon of zest (add more if you like). So heres the fun part, trust me on this! Adding two splashes of Dr.Pepper will cut some of the acidity of the orange juice and highlight the sweetness of it. Let this simmer until the chicken is throughly cooked. The Chicken will be tender and flavored with your sauce. Simply add udon noodles and roasted or raw cashews to the pan and let them soak up all the yummy goodness! I promise this wont disappoint!

Za'ahtar Chicken

The story: So Kourtney and I were having a few of our Israeli friends over for dinner and we were debating what to make. A heavily vegetarian menu was constructed with all kinds of neat things. This is one of them. This was actually the first time I've ever had to cook meat before. I became a vegetarian at the ripe old age of seven, so my meat experience is meager to say the least. Normally Kourtney would be the one to take care of it, but she was at work so it fell on my very capable shoulders. The basic concept behind this dish is one of simplicity, taking a few ingredients and creating a moist chicken dish with a simple and clean flavor. I must say that it was extremely well received by everybody. I must say I'm very proud of that, especially because I could not taste things along the way to make sure they tasted right. Over all this dish have a very Mediterranean flavor to it, with the olives really making the flavor of the olive oil pop. The flavor of the chicken was further accented by some of the other dishes I made, which I will probably write up at another time.

Sadly as it was rather late at night that we sat down to dinner, I didn't get a chance to properly photograph the dish, so this stock photo will have to do.

The dish: Za'ahtar Chicken with olives

2 packages of skinless boneless chicken breast. (a total of six pieces)
2-3 cups of Japaneses panko bread crumbs (important to use these, instead of normal breadcrumbs)
1/4 cup of za'ahtar (approximately)
2-3 tsp of garlic powder
1/2 cup of green olives
1/4 -1/3 cup of olive oil

First preheat the oven to 375 degrees. Take two large bowl, and place the olive oil in one and the bread crumb and spice mixture in the other. Thoroughly blend the spice and breadcrumb mixture until you have a uniform light green appearance. Before dealing with the chicken, take a pan and line it with foil, and then spray it with oil. Now for the chicken. As I dislike meat, I chose to wear gloves when handling the chicken, though in general its smart to do so anyway due to the possibility of bacteria. Take each chicken breast and thoroughly coat it with the olive oil. Next place in the breadcrumb mixture bowl, and coat the chicken. Don't be afraid to press the mixture onto the meat. You may have to refill the mixture bowl a bit during the process. When coated, place the chicken in the pan, and give them a very light spray of oil. Next chop up the green olives and gently place them on top of the chicken. If you just toss them on, you might knock off some of the breadcrumbs, leading to an uneven coat. Put in the oven, let bake for 35-45 minutes, depending on how done you like your chicken. I had it in for around 45 minutes and I was told that it was very tender and juicy. Let cool for 5 minutes before serving.

Eat and Enjoy!!