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What is a Balaboosta?
Balaboosta (n.)(bah-lah-b00-sta) A Yiddish term meaning the perfect housewife, homemaker, wonderful mother, cook, and gracious hostess. She does it all and does it well.
I make simple food with easy recipes and I like to try new things. My family and friends love my cooking and always ask me to share, with them, what I know about food, flavor, and technique.

I'm not a professional chef and I've had no formal culinary training. What I know and do in the kitchen comes from three women...Nana, Grandma Della, and Rose, my mom. Each one of them knew more about putting a meal on the table than any fancy chef in a white hat. They were the ultimate Balaboostas.

What I offer you is a lifetime of experience in the kitchen with my compliments and theirs. I hope they'd be proud. I will bring you my recipes as I make them with photos of the actual food I'm preparing. I'm no professional photographer either but I promise, my food will speak for itself in every picture.

The food on my table isn't stacked in a trendy tower.
Instead, my food is stacked with flavor and full of my passion for cooking. So please come in, make yourself comfortable, and enjoy.

To see amazing detail in any photo just click on it!
Don't forget to SIGN MY GUEST BOOK at the bottom of this page and/or LEAVE A COMMENT (be sure to leave your email address if you'd like a response)

Disclaimer: While most of my recipes are "Jewish Style", I do sometimes cook with pork. This might have been a great disappointment to some but my grandmothers knew that I live in modern world. I light Shabbos candles religiously but I have to admit...I do not keep a Kosher home.

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Roasted Curry Chicken

We all know there are countless variations on preparing chicken. Entire cookbooks have been written on the subject. Why not? Chicken is good for you. If you remove the skin it's even better. I have my own 101 ways to prepare chicken. This is just one of many. Half my family loves thighs, the other's don't want bone or skin so they get boneless skinless breasts. The parts you use are up to you. I don't love all curries but this particular mix has a rich and really unique flavor.
The secret to making juicy chicken parts is to roast them on a bed of sliced onions. Not only do the onions keep the chicken from sticking the to pan but they add another layer of flavor, and you end up with nicely cooked onions. Likewise I also put chunks of potatoes, mushrooms, and whole cloves of peeled garlic under the chicken while it bakes. This saves having to clean two different pots but more importantly, the flavors are mouthwatering sensational.


  • 6 to 9 chicken parts (your choice)
  • 1 sliced onion
  • 1 cup sliced Portobello mushrooms
  • 1 medium sweet potato, peeled and cut in 2 inch chunks
  • 1 packet Encore Curry Wing Marinade mix
Here's How You Do It...
  1. Rinse your chicken.
  2. Prepare Curry Wing Marinade (package directions: mix marinade mix with 2 tbsp oil and 6 tbsp water) in a large bowl that can accommodate your chicken.
  3. Toss the chicken in the marinade and refrigerate for 30 minutes.
  4. Meanwhile, prepare your baking pan (I line mine with foil for easy cleanup).
  5. Scatter sliced onions in bottom of pan.
  6. Scatter mushrooms and sweet potatoes on top of the onions.
  7. Place the chicken parts evenly on the bed of onions, shrooms, and potatoes.
  8. Scrape the bowl and put any remaining marinade on the chicken (it's delicious, you don't want to waste any of that flavor).
  9. Bake for 1 hour 15 min. at 350F. Serve and enjoy.

P.S. Your house is going to smell great!

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