Shabbat dinner; what's cooking?

Mazel Tov, Mazel Tov. May it be a wonderful gathering home.

Hum, any good meal. A classic:

Chicken - honey mustard broiled on low temp & ready to go

(tastes great cold too for lunch)

Salad - so my body gets veggies even if I'm not so interested

String beans - easy, easy & toasted almonds if I'm being fancy

Challah

Something more for variety. Another veggie like peas. Roasted potatoes (I can't do many kugels any more.) Roasted root veggies with lemon pepper sauce.

I only do desert with family or events. My body fairs better that way.

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I have a very easy chinese ramon noodle, almonds, bagged cole salad, toasted seseme, with oil & vinegar dressing -- that tastes great!, I could dig up to give you. This isn't low cal. (Mz. Rahzi has it too - I sent it to her.)

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It's very easy, but with the details it will sound complicated. You'll find, it's pouring stuff on chicken, poking it, broiling it, turning once.

Chicken - a family pak

Put in bowl,

About 50-50, pour on some honey,

& honey mustard or regular mustard of that style (1/2 8-oz jar).

Pour on a 1/4 cup maple syrup or less

Mix up. Poke everything with a fork or skewers on each side for a while. Lots of poking helps.

ADDITION: Let marinate. Overnight is perfect, but 20 mins is good too. ...unless you're very hungry, then just cook right away.

Heat oven to 350 but on broil (set both knobs).

Put chicken in baking pan skin down.

Crack oven door like you would to broil.

Cook about 1/2 hour. It will seem very soft & be tempting to cook more.

Turn over (at that 1/2 hour point), so skin is up.

After 15 mins more, it's done. The skin should have crisped.

Obviously this is the old style recipe where I pour till it looks right. These details will help:

Honey

- orange blossom is preferrably over clover (no worries though if not avail.)

Mustard

- Annie's makes an organic honey mustard in a 6 or 8oz jar that works. That's the type mustard. I prefer Westbrae's organic **stoneground** in similar jar. They used to make a honey mustard & stopped, but their regular mustard still comes out the best brand.

Crack oven door

- I put a lid in between so the door is about 1/2 as much as it's first "cracked open stopping point."

How much

- It tends to look like too much chicken for the sauce. Then as you mix & poke it just about covers them. So 1/2 jar, plus same amount honey & some syrup & add as needed to get enough.

Calories

- This way comes out very soft. I haven't tried it on low racks yet to see if it was okay.

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ADD:

Giveperf - can I get that recipe! Sounds good.

We usually have the traditional meal - challah, gefilte fish, chicken soup, and chicken with some sort of potatoes (not always kugel).

I'm still looking up recipes for chicken - I'd like to try something different this week. Cher's honey mustard chicken sounds good, but I don't have any maple syrup, and I've already been out shopping twice today.

EDIT: It ended up being tomato wine chicken, though I substituted grape juice for the wine. It was really good!

Good job!

I wish I could be more specific, but it varies so much by season, changing favorites of the family and so forth. It might be Mexican, Arab or American, you never know what you might find on your plate here. So what it comes down to is- "anything you might serve for company". Have you ever seen the "kosher by design" cookbooks? They have some very good, simple and relatively healthy (as far as 'Jewish food' goes) recipes, both vegetarian and non. I think it'd be a good source for you.

Tonight, my daughter had requested schnitzel (which I'm not very into, nor would I serve it to formal company) but I'm now thinking honey mustard broiled chicken, as soon as Cher sends me the recipe :)