Cooking With Joy

 

Cooking With Joy: Chunky Red Chili

 

Contributed by:

 

0 comments | Leave Comment

 


Over the summer we went to a BBQ festival as a family. We tasted every team’s chili, it was awesome! Our 6 year old loved walking around tasting the different tortilla chips that accompanied every team’s chili, so he was super thrilled to have “Team Mommy’s” chili to taste with chips at home. We were all really looking forward to dinner!

As per the recipe, this was only supposed to take 10 minutes to prep. I didn’t find it that quick at all, between opening the cans and browning the meat, it took more like 25 minutes. One thing that I didn’t understand about this chili was the need for the stew meat. While I am sure it added flavor, it never became soft, even after the 2 hours of cooking.  Next time we make this; I would either use just the ground meat, or maybe add in some brisket instead.


 

Cooking With Joy: Beer Braised Top of The Rib

 

Contributed by:

 

1 comment | Leave Comment

 

We loved this recipe! I love cooking with beer, I love it so much that I put one in my cholent every week! Beer ads a depth of flavor and sweetness that makes people say “hhmm, what is that”? Hubs was a big fan of this recipe just from the name “Beer Braised Holiday Top of the Rib”, beer and meat, what could possibly be bad?


 

Cooking With Joy: Moroccan Roasted Chicken

 

Contributed by:

 

5 comments | Leave Comment

 


As I have mentioned before Hubs is more into savory things vs. sweet. Putting cinnamon on chicken would have scared us a few months ago, but not anymore! Having already cooked many recipes from the cookbook, we are used to the different spice combinations.

A tip I have picked up (totally not rocket science, just took me a little to catch on) is to have all the ingredients out to cut down on prep time. I have known forever that this makes the most sense, but when you have limited counter space and are trying to keep the kids out of trouble while you are cooking, some things fall to the wayside. I have found that when I am organized in the kitchen, it just makes for a calmer cooking experience.


 

Cooking With Joy: Mexican Skirt Steak Salad

 

Contributed by:

 

0 comments | Leave Comment

 

This was my first time cooking skirt steak. I have eaten it many times. When Hubs and I go out he usually orders a softer piece of meat like a filet or short ribs and I usually order a chewier saltier piece like hanger or skirt. So I was really looking forward to making this recipe!


 

Cooking With Joy: Pretzel Chicken

 

Contributed by:

 

3 comments | Leave Comment

 

This recipe seemed like a great way to jazz up the common schnitzel or chicken nugget, and who doesn’t love a good dipping sauce? To me and Hubs our favorite thing about going to a schnitzel bar is getting to taste all the sauces and slathering them on sandwiches. So I was looking forward to tasting this herbed curried mustard.


 

Cooking With Joy: Salt and Pepper Chicken

 

Contributed by:

 

0 comments | Leave Comment

 

You may recognize this picture; it is after all on the cover of the cookbook! Aside from it looking pretty, I think it also says a lot about the recipes in the book. Jamie is giving delicious recipes for families to be able to prepare quickly (for the most part). This recipe is the epitome of that. The prep took minutes and the results were beyond words delicious!


 

Cooking With Joy: Spinach Turkey Meatloaf

 

Contributed by:

 

2 comments | Leave Comment

 

This was another early morning for me. In about 15 minutes the meatloaf was prepped and ready to go into the crock pot. It felt really great knowing that dinner was taken care of before I even left to work. I knew all I would have to cook when I got home was the sauce.


 

Cooking With Joy: Asian Roasted Chicken

 

Contributed by:

 

2 comments | Leave Comment

 

When I first saw this picture, I was like “yah right” I am not going to even attempt to patchke and make those beautiful little sushi style chicken rolls. So making the dressed down version was an easy decision.


 

Cooking With Joy: Veal Meatballs

 

Contributed by:

 

0 comments | Leave Comment

 

I have always kept away from veal. Not for any political reason, just texturally it was never something I was into. My mother has made it a few times, that is how I know it’s not something I like, I have never cooked it.


 

Cooking With Joy: Latkes

 

Contributed by:

 

3 comments | Leave Comment

 

“Mommy is it Chanuka”? “Nope, no it is not. Mommy is cooking her way through a cookbook, so we might be having things a little out of season from now on”. I totally see how that could confuse a 2 year old ☺.


 

Cooking With Joy: Yerushalmi Kugel

 

Contributed by:

 

2 comments | Leave Comment

 


This was my first time making Yerushalmi Kugel.

I can’t say that I was nervous, although there was a lot of pressure on me for cooking this dish. Hubs spent a few years in Israel and has a strong idea of what this classic kugel is supposed to taste like. It was fairly easy to prepare so that was definitely an added bonus. The finished product could not have come out any better!


 

Cooking With Joy: Orange Chicken

 

Contributed by:

 

5 comments | Leave Comment

 

This sweet and sticky glaze lives up to it’s name. Just from the prep of this marinade alone the stickiness comes through. From cutting up the lemons and limes to scraping the orange marmalade out of the jar, the stickiness was everywhere! I opted to use a whole chicken cut in eighths rather then the drumsticks alone since our family likes tops and bottoms.


 

Cooking With Joy: Coq au Vin

 

Contributed by:

 

2 comments | Leave Comment

 

When I get overwhelmed I love to watch The Food Network, specifically The Barefoot Contessa. Everything about her calms me down. She has such an ease to everything she does. One of the dishes that she makes is Coq Au Vin. It’s always been something that I have wanted to try, just had to figure out how to make it easier and kosher. Thank you Jamie for giving us exactly that!


 

Cooking With Joy: Sausage and Sweet Potato Hash

 

Contributed by:

 

0 comments | Leave Comment

 

Don’t know why I have never made this before- it is AMAZING!!!!


 

Cooking With Joy: Winter Citrus Salad and Avocado...

 

Contributed by:

 

0 comments | Leave Comment

 

Both of these salads are super simple to prepare and really delicious! I find these type of salads are really great to have on hand for a three day Yom Tov or a long summer Shabbos when shalosh seudos needs to be hearty. Just keep the raw ingredients in the fridge and put them together right before the meal.