Buffalo Stuffed Potato Skins

• 4 large Idaho potatoes
• Salt and pepper
• 2 tablespoons extra virgin olive oil (EVOO), divided
• 1 tablespoons butter
• 1 1/2-2 pounds all-white-meat ground chicken breast
• 1 large carrot, peeled and finely chopped
• 1 large onion, chopped
• 2 ribs celery, finely chopped
• 2 cloves garlic, chopped
• 1 tablespoon smoked paprika (you can substitute with chipotle peppers or chipotle chili powder)
• 1 bay leaf
• Salt and freshly ground black pepper
• 2 1/2 cups chicken stock
• 1/4-1/2 cup hot sauce, depending on how hot you like it
• 1 can tomato sauce (15 ounces)
• 3/4 pound blue cheese, such as Maytag Blue, crumbled
• 1 egg
• 1/2 cup regular or low fat sour cream
• 6 scallions sliced on bias, whites and green parts kept separate

Preparation

Pre-heat the oven to 350°F.

Place the potatoes onto a baking tray and rub them with salt, pepper and 1 tablespoon of EVOO. Pop them into the pre-heated oven and bake for about 1 hour, until tender.

While the potatoes are cooking, make the buffalo chicken chili: place a large pot over medium-high heat. Add one turn of the pan of EVOO, about 1 tablespoon, and the butter. Once the butter has melted and the pot is hot, add the ground chicken. Brown it, using the back of a wooden spoon to break it up in to small pieces, about 5-6 minutes.

Add the carrot, onion, celery, garlic, paprika or chipotles, bay leaf and some salt and pepper. Cook, stirring frequently, for about 3-4 minutes.

Add the chicken stock and scrape up any brown bits on the bottom of the pot. Add the hot sauce (start with just a little bit and add more according to your taste) and tomato sauce and bring up to a bubble. Simmer for 8-10 minutes to let the flavors come together.

While the chili is simmering, take the potatoes out of the oven and slice the top thirds off so that the potatoes resemble little boats. Gently scoop out the potato pulp out of the skins, reserving it in a bowl.

To the bowl with the potato pulp, add the blue cheese, egg, sour cream, salt, pepper and the whites of the scallions. Gently mix to combine.

Fill the hollowed-out potato skins with the potato mixture. Place them into the oven for 10 minutes, until nice and hot.

To serve, place a stuffed potato onto a plate and top it with some buffalo chicken chili. Garnish with the sliced green scallions.

Sweet Potato Skins

• 4 medium sweet potatoes
• 1 tablespoon extra virgin olive oil (EVOO)
• Salt and pepper
• 1/4 cup low fat buttermilk or nonfat yogurt
• 1/2 teaspoon sweet or smoked paprika
• 4-5 slices bacon, chopped
• 1/2 cup extra-sharp cheddar cheese
• 3 scallions, sliced on the bias

Preparation

Pre-heat the oven to 450˚F.

Place the sweet potatoes on a baking sheet and rub them with EVOO, salt and pepper. Bake until tender, about 35-40 minutes.

Halve the potatoes and scoop out about a third of the flesh of each into a medium size mixing bowl. Add the buttermilk or yogurt to the sweet potato flesh. Season with salt and paprika, then mash.

Fill the potato skins with the mashed potatoes and arrange the skins on a baking sheet. Place back into the oven for about 15 minutes, until the edges are slightly golden brown.

Meanwhile, cook up the bacon in a skillet until golden brown. Reserve on a paper towel-lined plate.

Remove the potato skins from the oven and sprinkle with the bacon, cheese and scallions. Serve two halves per person with a salad alongside.

Tuscan Calzones

• 1 pound pizza dough, any brand
• Flour, for dusting
• 4 tablespoons extra virgin olive oil (EVOO), divided, plus some for drizzling
• 4 portabello mushrooms, thinly sliced
• 3 cloves garlic, chopped, divided
• 2 tablespoons rosemary (a couple sprigs), chopped
• Salt and pepper
• 1 box chopped frozen spinach (10 ounces), defrosted and squeezed dry
• 1 can cannellini beans (15 ounces), drained
• 2 cups shredded provolone or mozzarella cheese (10 ounces)
• 1 can pizza sauce (15 ounces), any brand
• Salt and pepper, to taste

Preparation

Pre-heat a medium size nonstick skillet. Pre-heat the oven to 400ºF.

Cut the dough into four equal portions. Dust your hands with the flour and spread the dough into four rounds, 8-10 inches each.

To the hot skillet, add 2 tablespoons of EVOO, the sliced mushrooms and two cloves of chopped garlic. Cook the mushrooms until they are dark and tender, 10 minutes, then season with rosemary, salt and pepper.

In a bowl, mash the beans with the spinach and remaining clove of garlic, a drizzle of EVOO and salt and pepper, to taste.

On each round of dough, spread a quarter of the bean mixture on one half of the dough. Top with a quarter of the mushrooms and then about 1/2 cup cheese. Fold the dough over and seal the calzones by pressing the edges lightly.

Brush a cookie sheet with EVOO and arrange the calzones on the sheet. Brush each calzone lightly with EVOO. Bake the calzones until golden all over, 15 minutes.

Heat the pizza sauce over low heat in a small pot.

Serve the calzones with small ramekins of pizza sauce alongside for dipping.

Apple Matzo Kugel

Ingredients

• 4 matzo crackers, crushed
• 3 eggs, beaten
• 1/4 cup white sugar
• 1 teaspoon salt, divided
• 1/2 teaspoon lemon juice
• 1/3 cup applesauce
• 3 Granny Smith apples - cored, peeled and chopped
• 1/2 cup dried cranberries
• 
  
• 1/4 cup white sugar
• 1 teaspoon ground cinnamon

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Place the crumbled matzos in a medium bowl, and add enough water to cover. Let stand for 2 minutes, then drain off excess water. Do not squeeze.
2. To the bowl of matzo, add eggs, 1/4 cup sugar, salt, lemon juice and applesauce. Stir to combine. Mix in the apples and dried cranberries. Spread the mixture evenly into a 2 quart casserole dish. Mix together the remaining 1/4 cup of sugar, and cinnamon; sprinkle over the top.
3. Bake for 45 minutes in the preheated oven, or until the top is golden, and the apples are soft.

Lihi's Chicken

8 Chicken Tenders
2 Tbsp Olive Oil
1 Tbsp Cumin
2 Tbsp Ketchup
1 Tbsp Honey
1/4 C Soy Sauce

1. Combine all ingredients
2. Marinate overnight
3. Cook on Grill or in a pan

Kids LOVE this one!

Heath Bar Matzoh

4 to 6 sheets unsalted matzohs
1 cup (230g) unsalted butter, cut into chunks
1 cup (215g) firmly-packed light brown sugar
big pinch of sea salt
1/2 teaspoon vanilla extract
1 cup (160g) semisweet chocolate chips (or chopped bittersweet or semisweet chocolate)
1 cup (80g) toasted sliced almonds (optional)

1. Line a rimmed baking sheet (approximately 11 x 17", 28 x 42cm) completely with foil, making sure the foil goes up and over the edges. Cover the foil with a sheet of parchment paper.

Preheat the oven to 375F (190C).

2. Line the bottom of the sheet with matzoh, breaking extra pieces as necessary to fill in any spaces.

3. In a 3-4 quart (3-4l) heavy duty saucepan, melt the butter and brown sugar together, and cook over medium heat, stirring, until the butter is melted and the mixture is beginning to boil. Boil for 3 minutes, stirring constantly. Remove from heat, add the salt and vanilla, and pour over matzoh, spreading with a heatproof spatula.

4. Put the pan in the oven and reduce the heat to 350F (175C) degrees. Bake for 15 minutes. As it bakes, it will bubble up but make sure it's not burning every once in a while. If it is in spots, remove from oven and reduce the heat to 325F (160C), then replace the pan.

5. Remove from oven and immediately cover with chocolate chips. Let stand 5 minutes, then spread with an offset spatula.

6. If you wish, sprinkle with toasted almonds (or another favorite nut, toasted and coarsely-chopped), a sprinkle of flaky sea salt, or roasted cocoa nibs.

Let cool completely, the break into pieces and store in an airtight container until ready to serve. It should keep well for about one week.