The Perfect Gift. Or keep it for yourself; we won't tell🤫
22 minutes ago
Are you coming to KIDDUSH FEST? Amazing event tomorrow night in NYC benefiting #savebennyandjosh and featuring the king of brisket, the one and only Ari White of @wanderingque@gotcholent with smoked meats to die for, as well as awesome Tomintoul, Boondocks, Cody Road and Traverse City whiskies and bourbons and some of the greatest Israeli wines! Tickets are getting close to selling out so hurry up and get yours on at kiddushfest.ticketleap.com
23 minutes ago
✅ Si en realidad deseas un cambio, nunca es demasiado tarde ni demasiado temprano para buscarlo 🍎
Avalado con certificaciones #kosher y #halal, unas de las mas estrictas a nivel mundial permitiendo distribución en mas de 30 paises 🙌
Nosso Maple é certificado orgânico, o que significa que nem agrotóxicos são usados em nossas fazendas. Desta forma, quando você abrir uma de nossas garrafas, lembre-se que você estará consumindo um produto 100% puro, sem qualquer conservante, estabilizantes, conservantes, corantes ou qualquer outro aditivo químico!
Além disso, tratamos os animais que visitam nossas fazendas com muito respeito e cuidado! Esse visitante testou e aprovou!!! Volte sempre ursinho!!! 🐻
Respeito à vida SEMPRE! ❤️ Visite nosso site para mais informações e adquirir o seu maple!
THIS CHABAD HASIDIC FOOD BLOGGER TOOK OVER INSTAGRAM’S ACCOUNT FOR THE DAY
While people often assume that Hasidic women are relegated to the kitchen, many of them love to cook. Some even love to cook so much they make a career out of it. For Chanie Apfelbaum, Instagram Influencer known as Busy in Brooklyn and cookbook author of “Millennial Kosher,” her entré into the food space had nothing to do with love of cooking. It came about in an unexpected way – through her passion for design. (Article link in bio.) @busyinbrooklyn#kosher#koshercooking#kosherfoodie#kosherfood#kosherblogger#gourmetkosher#millenialkosher#kosherfood#koshermom
Skillet Chicken Caprese .
1 cup balsamic vinegar
6 boneless, skinless, chicken thighs (about 2 pounds total)
2 Tbsp. unsalted butter
1–2 Tbsp Extra Virgin Olive Oil
8 oz. Fresh mozzarella cheese, cut into 6 slices
2 medium tomatoes on the vine, sliced
Fresh basil, cut into thin strips
Kosher salt and fresh black pepper
In a small saucepan, bring balsamic vinegar to a simmer over medium-low heat. Reduce heat to low or as needed and simmer partially covered for 15-23 minutes, until vinegar has reduced to a thicken glaze. Start checking the glaze around 15 minutes. It should be thick but still easily pourable by a spoon. Remove from heat.
While the vinegar is simmering, prepare the chicken. Lightly pat dry the chicken thighs with paper towel. Season both sides with salt and pepper, to taste.
In a large sauté pan, heat butter with olive oil over medium-high heat. When butter begins to foam, add chicken to the pan and cook for 3-4 minutes per side or until the chicken is nearly cooked through.
Top each chicken thigh with a slice of mozzarella cheese. Cover pan with lid, reduce heat to medium, and allow the chicken to cook 1-2 minutes longer until the cheese has slightly melted.
Remove the pan from the heat, top each thigh with a slice of tomato and sprinkle with fresh basil. Drizzle with balsamic glaze and serve immediately.
Key to getting the chicken nicely golden brown is to make sure the skillet is hot, chicken is not crowded, and using a cast-iron or stainless steel pan. You’ll need at least a 14-inch pan.
To speedy up this recipe even further, skip on making your own glaze and use a store-bought balsamic glaze. Usually sold in the same aisle as the oil. Or you can order a nice quality Balsamic Glaze from: @BisbeeOliveOil
8 hours ago
This DVD comes with 4 complete workout routines- each 20 minutes long (plus a warm up and cool down).
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