How do you pull off warming up food for second-night meals when there’s just a short window of time before the men come home from shul?
A Quick grilled chicken that’s great for Chol Hamoed
Salt + onion powder + chili powder + paprika + pepper + balsamic vinegar.
I marinated dark meat chicken cutlets in this for about an hour, then grilled on medium-low. Absolutely delicious!
—Chanie Nayman
How do you pull off warming up food for second-night meals when there’s just a short window of time before the men come home from shul?
Great question. I heat just enough soup in a pot that’s just big enough for the servings I need so it heats quickly, and I have an oven with a knob, not a digital pad, so I can easily adjust the temperature on Yom Tov. Everything I’m serving for the main is usually fine once we’re done with the fish and soup.
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