Coffee Chicken

You may be thinkin', wha? An energizing drink with a squabbling creature? Uh- Uh. No way. Well Im here to tell you, yes way. This is my favorite chicken, but only my grandmother can make it right, while the rest of us try, its neverr as perfect as hers. We have all been trying for years, so dont give up if it isn't perfect the first time, it still tastes good, so pay close attention.


Ingredients:

• 1 cup strong instant coffee (2 heaped teaspoons & water)
• 3 cloves garlic
• 100 grams tomato paste
• 2 tbsp. brown sugar
• 1 tsp. black pepper
• 1/3 cup wine vinegar
• chicken (as much as you want, if there is extra sauce then use it on chicken anyway)

Prep: 

1. Preheat oven to 390 degree Fahrenheit

2. Pour everything but the chicken into food processor.

3. Leave food prcessor on until contents mixed well.Put chicken into a baking pan with the skin side up. 

4. Pour sauce over the chicken and use your hands to spread the sauce around. Flip chicken over, so skin side is facing downwards. 

5. When oven is ready, put chicken in for about 50 mins. 

6. Take pan out, flip chicken over, (skin facing up), and cook for about 45 more minutes. 

7. Enjoy!

Quinoa Salad

This is a great sweet crunchy salad that only takes a few minutes.

Ingredients: 

• 1 whole yellow onion
• 1 cup of quinoa (can be red, yellow, or both; i happen to like red better)
• 1 1/4 cups water
• 2 teaspoons olive oil
• 1/2 - 1 lemon juice 
• 1/2 cup sweetened cranberries 
• 1/2 cup walnuts (chopped)
• 1 1/2 cup celery (finely chopped)
• 1/3 cup purple onion (finely chopped)
• 1 1/2 spoon of mint
• 1 1/2 spoon of cilantro
• 1 1/2 spoon of parsley
• salt and pepper

Prep: 

1. Fry onion, quinoa, and olive oil for a few minutes
2. Add water and wait a couple more minutes on medium heat.
3. Turn off fire and add in all the rest of the ingredients
4. Add a little salt and pepper
5. Enjoy!

Daddy's Chicken Soup

This is my all-time favorite soup, we make it a lot. It does take a while to brew, but it is totally worth it. I love making this on Passover, on Friday's, and during the winter when its biting cold.


Ingredients:
(makes about 20 servings)

• 6 whole chicken legs
• 1 whole peeled onion
• 8-10 large carrots (cut up)
• 6-8 peeled potatoes (cut into fourths)
• 6 chopped celery stalks
• 2 spoonfuls of bouillon
• bunch of chopped parsley 
• bunch of chopped dill
• ground black pepper
• salt
• water

Prep:

1. Heat a  large pot half way full with water. Add in the onion and chicken. Cover pot and bring to a boil.
2. Reduce heat and cover.
3. Cook for 1/2 an hour with no interruptions
4. Add everything else into the pot. Cover and cook on low heat for another 1/2 hour.
5. Taste and adjust spices as needed. 
6. Cook an extra 1/2 hour (needed for flavor)
7. Enjoy!

Tip: I like to have this with a piece of bread or soup croutons.

Grilled Chicken

So last weekend, family friends came over for dinner. We made this and at first, they weren't so sure. But my mom described it as "to die for", so they gave in. When they tried it, we all watched anxiously. At first you couldn't read their expressions, but after a moment or two, their faces lit up and they dug in straight away. At the end of the meal, with their stomachs stuffed with chicken, our guests came up to us and said, "This is the most amazing chicken ever. You were right. It is to die for." It may not look appetizing at first, but this chicken is SO good! Its best to eat when its right off the grill, in the fridge, its not as fresh. Make it for your next neighborhood barbecue or cook out, and it will be a success!

Ingrecients: 

• 4-5 lbs boneless skinless chicken thighs
• 1/2 cup olive oil
• 1/2 cup brandy
• freshly squeezed lemon juice from 3 lemons
• 1 wiole garlic peeled and crushed
• 1 bunch basil (cut, no stems)
• 2 spoonfuls Hawayaj
• Salt & black pepper

Prep: Add everything into a bowl and mix very well (sauce should be yellowish). Marinate for a few hours and then grill.