A new take on old favorites

Add some new flavors to basic dinner dishes. Here are some recipes to make dinner exciting again.

By GOURMETKOSHERCOOKING.COM
Ceviche (photo credit: Courtesy)
Ceviche
(photo credit: Courtesy)
Here are some recipes that are interesting and fun – especially the dessert.Ceviche
450 g. fillets of red snapper or any good quality white fishJuice of three lemonsJuice of three limesOne red onion, thinly slicedA pinch of cayenne1 teaspoon minced garlic1 jalapeno, chopped2 tablespoons chopped cilantro
Cut fish into pieces and place in a plastic container.  Place the onions on top of the fish, then cover with remaining ingredients.  Refrigerate for at least four hours before serving. Can be refrigerated up to 48 hours.  Coconut-Jalapeno Chicken
If you like chicken with a kick, this is the dish for you. Serve over rice to soak up the delicious sauce.
Courtesy
Courtesy
8 skinless, boneless chicken breasts3 tablespoons olive oil1 tablespoon cumin½ teaspoon pepper½ teaspoon turmeric¼ teaspoon cinnamon1 tablespoon olive oil1 onion, chopped1 tablespoon minced fresh ginger2 jalapenos, chopped2 teaspoons minced fresh garlic4 tomatoes, chopped2 cans coconut milk
Place chicken breasts in a Ziploc bag or plastic container. 
Mix together olive oil, cumin, pepper, turmeric and cinnamon. Pour over chicken and mix well to coat. 
Seal bag or container and marinate for at least one hour in the refrigerator. 
Pour into large skillet and cook over medium-high heat – about five minutes per side.  Remove to 9 x 13-inch pan. 
Preheat oven to 350 degrees. In same skillet, add one tablespoon of olive oil and sauté onion, ginger, jalapeno and garlic over medium-high heat for about five minutes. Add tomatoes and coconut milk and simmer for an additional five minutes. 
Pour over chicken in pan. Cover and bake for at least half an hour and up to 1-1/2 hours. 
Drumstick Ice Cream Pie
Your kids will love making and eating this.
12 sugar cones1 cup chopped toasted pecans½ cup semisweet chocolate chips5 tablespoons margarine½ gallon parve vanilla ice cream, softened
Put sugar cones in a freezer-strength Ziploc bag and seal tightly.  With rolling pin or hammer, crush cones into small pieces.  Mix with pecans and set aside.
In a small saucepan over low heat, melt together chocolate chips and margarine. Stir until smooth. Pour over cone-nut mixture and mix well. Press hall of chocolate mixture over bottom and up sides of a 9-inch pie plate.  Spread ice cream over all.  Top with remaining chocolate mixture.
Cover and freeze until firm, at least two hours.These recipes were brought to you by www.gourmetkoshercooking.com