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smileforamile




 
 
 


Post  Thu, Jan 24 2019, 6:44 pm
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Last edited by smileforamile on Mon, Feb 11 2019, 6:08 pm; edited 2 times in total
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judithc




 
 
 


Post  Thu, Jan 24 2019, 7:26 pm
Sesame chicken nuggets and roasted potatoes with oil salt and crushed garlic.
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ra_mom




 
 
 


Post  Thu, Jan 24 2019, 7:30 pm
Grilled chicken (cut into strips on shabbos day and serve room temp over salad). Or oven baked juicy "grilled" chicken.

Parsley baby red potatoes make stovetop (reheats well).
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smileforamile




 
 
 


Post  Thu, Jan 24 2019, 8:33 pm
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Last edited by smileforamile on Mon, Feb 11 2019, 6:07 pm; edited 2 times in total
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smileforamile




 
 
 


Post  Thu, Jan 24 2019, 8:34 pm
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Last edited by smileforamile on Mon, Feb 11 2019, 6:08 pm; edited 1 time in total
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Hashem_Yaazor




 
 
 


Post  Thu, Jan 24 2019, 10:53 pm
This: https://damndelicious.net/2015.....d-veggies/
I have made it the past few years for Erev YK
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smileforamile




 
 
 


Post  Thu, Jan 24 2019, 10:55 pm
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Last edited by smileforamile on Mon, Feb 11 2019, 6:07 pm; edited 1 time in total
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judithc




 
 
 


Post  Fri, Jan 25 2019, 12:53 am
smileforamile wrote:
Thanks for the idea. I was actually thinking of that.

How would you heat that up Shabbos day? I find that my sesame chicken is usually kind of dry by the time Shabbos day comes around.


I wouldn't heat them, take them out of the fridge 2-3 hours before serving so they're room temp. Only heat the sauce to pour over them.
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Sleepymama




 
 
 


Post  Fri, Jan 25 2019, 1:07 am
How do you reheat the potatoes so that they aren't soggy? I find if I leave it uncovered it's not hot enough and a little dry, and covered it gets soggy. I just lay a piece of foil over potatoes on shabbos, but it's never hot and crispy and delicious the way it was when it came out of the oven. Any advice?
Anyways, if I were you I would use those red potatoes to make a good potato salad with purple onions and pickles and celery and parsley. Mix a sauce of mayo, mustard, olive oil, spices and dash of worcestershire sauce- it's such a crowd pleaser!
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ra_mom




 
 
 


Post  Fri, Jan 25 2019, 6:58 am
smileforamile wrote:
Thanks ra_mom. I always appreciate your cooking ideas. I ended up marinating the cutlets in Italian dressing, and I'm going to grill them.

How do you make the potatoes on the stovetop?

Parsley Baby Red Potatoes
• 1 package baby red potatoes, scrubbed
• 2 onions, diced
• paprika
• salt
• parsley

Sauté lots of diced onion until translucent. Add potatoes to pot and just enough water for potatoes to cook. Add lots of paprika and salt to taste.
Simmer for 20-30 minutes, or until potatoes are soft.
Add parsley, cook for another few minutes.

It reheats well since it's not a crispy oven baked potato.
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