So sorry! We forgot to wish you a happy National Chicken Parmigiana Day on April 21st. You know, this whole shelter-at-home has not knowing what day it is. In fact, we just call each day “-day” because we don’t know or care.

What we do care about is stuffing our face. In light of the “holiday” that’s passed, why not whip up a platter full of chicken parm for the fam?

​Ingredients:
4 chicken breast halves skinless boneless
1/2 cup flour
2 eggs
2/3 cup Panko bread crumbs
2/3 cup Italian Seasoning bread crumbs
1/3 cup grated parmesan cheese
2 tablespoons parsley
4 tablespoons oil or as needed
24 oz marinara sauce homemade or jarred
1 cup mozzarella cheese shredded
1/4 cup shredded Parmesan cheese
basil & parsley fresh, chopped
 
Instructions:
Preheat an oven to 425°F. Place flour in shallow dish. Place the eggs in a second dish (and beat with a fork). Combine Panko, Italian crumbs, grated parmesan, 2 tablespoons fresh parsley, salt and pepper to taste in a third shallow dish. Pound chicken breasts to 1/2 inch thick (if they're very large you can cut them in half). Dip chicken into flour and shake to remove any excess. Dip chicken in beaten eggs & then into bread crumb mixture (press to adhere). Preheat oil in a large pan. Brown chicken on each side, about 4 minutes per side or until golden (it does not need to cook through as it will continue to cook in the oven). Place 1 1/2 cups of marinara sauce in the bottom of a 9x13 dish. Add browned chicken. Top each piece with a couple tablespoons of marinara sauce, mozzarella and parmesan. Bake 20-25 minutes or until golden and bubbly and chicken reaches 165°F. Sprinkle with fresh herbs and serve over pasta.

*recipe courtesy of Spend With Pennies

You may be *this* close to straight-up sticking an IV in your arm to transfuse the spirit of your choice. This infusion might be safer. Our friends at Burntwood Tavern are giving up their recipe for their signature cocktail, the Jack & Jill.
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Ingredients:
2 ½ ounces blueberry infused vodka (recipe below)
½ ounce simple syrup
½ ounce freshly squeezed lemon juice
8 fresh blueberries

Directions:
To make simple syrup, bring 1 ¼ cups granulated sugar and 1 ¼ water to a boil in a small saucepan, stirring until sugar is dissolved, three minutes. Remove from heat. Let cool for 15 minutes.
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Muddle six of the blueberries, lemon juice and syrup in the bottom of a rocks glass. Fill glass with ice. Add vodka. Box and shake. Pour contents into glass and garnish with two blueberries.

Ingredients:
2 cups fresh blueberries
1 ½- 3 cups vodka

Directions:
Add fruit to a clean 1-quart canning jar. Fill jar with vodka until the fruit is completely covered. Seal the jar tightly and allow to infuse for 3-5 days on the counter, out of direct sunlight. When ready, use a fine mess strainer to strain the infused vodka, discarding fruit and seeds. Using a funnel, fill a sealable glass jar or bottle with the infused vodka. Store at room temperature away from direct sunlight or in the refrigerator. 

Our cheese buddy, Crave Brothers, got some props for their awesome Jalapeno Cheddar Cheese Curds. They won First Place at the 2020 World Championship Cheese Contest.
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Let’s celebrate with this recipe using those winning curds.

Ingredients:
4 pounds russet potatoes (skin-on, washed and dried)
4 tablespoons unsalted butter
1/4 cup flour
1 shallot (minced)
1 clove garlic (minced)
4 cups beef stock
2 tablespoons ketchup
1 tablespoon cider vinegar
1 tablespoon green peppercorns (whole)
1/2 teaspoon worcestershire sauce
ground black pepper
kosher salt
canola oil (for frying)
2 cups Crave Brothers Jalapeno Cheddar Cheese Curds

Directions:
Cut potatoes into lengths of about 1⁄4" x 1⁄4" x 4". Place in a large bowl, cover with cold water, and refrigerate for about 2 hours.

Meanwhile, heat butter in a 2-qt. saucepan over medium-high heat. Add flour, and cook, stirring, until smooth, about 2 minutes. Add shallot and garlic, and cook, until soft, about 2 minutes. Add stock, ketchup, vinegar, peppercorns, Worcestershire, and salt and pepper, and bring to a boil; cook, stirring, until thickened, about 6 minutes. Remove from heat, and keep gravy warm. 

Pour oil to a depth of 3" in a 6-qt. Dutch oven, and heat over medium heat until a deep-fry thermometer reads 325°. Drain potatoes, and dry thoroughly with paper towels. Working in small batches, add potatoes and fry, tossing occasionally, until tender and slightly crisp, about 4 minutes.

Drain on paper towels, and let cool for 20 minutes. Increase temperature to medium-high, and heat oil until it reads 375°. Working in small batches, return potatoes to oil, and fry, tossing occasionally, until crisp and golden brown, about 2 minutes. Transfer fries to paper towels to drain briefly, and then divide among serving bowls. Pour gravy over each serving of fries, and top with jalapeno cheese curds; serve immediately.

Easter and Passover are a little different this year. The sentiment remains, but the celebrations have changed.

Whether you’re Jewish or not, this kid-friendly recipe speaks to us… and our belly.
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Ingredients:
6 large Idaho potatoes, peeled and cut into chunks
4 eggs, divided
3 tablespoons potato starch
3 tablespoons Gefen Mayonnaise
1/2 teaspoon garlic powder
1 tablespoon salt
Pinch of white pepper
2 hot dogs, cut into 1/2-inch slices

Instructions:
Add potatoes and water to cover to a medium pot. Bring to a boil; cook until fork tender. Drain well. Mash the potatoes well in a large bowl. Add three eggs, potato starch, mayonnaise, garlic powder, salt, and pepper, mixing well to combine. Set aside.

Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with Gefen Easy Baking Parchment Paper. Scoop up mounds of the potato mixture and place them on the prepared baking sheet. Press a hot dog slice into the center of each potato mound until it’s completely covered.

Whisk the remaining egg to make an egg wash. Brush each potato mound with the egg wash. Bake for approximately 40 minutes, until the potato mound starts to brown.

Variation: For a “doughless potato knish,” omit the hot dog, resulting in parve knishes.
 
*Recipe & Photo Credits: Reproduced from Perfect for Pesach by Naomi Nachman, with permission from the copyright holders ArtScroll/Mesorah Publications, LTD. Photography by Miriam Pascal.