“Chopped” Challenge (Episode No. 4 – “Who you callin’ jerk?”)

As the start of our kitchen remodel gets closer, the competition gets tougher! Well, not really, because we are technically on the same team with shared desire for making the clear-out of cabinets and freezer less painful. This is our very own “Chopped” challenge. Thanks for playing along with us!

Before we started our challenge, we established and agreed upon the following rules for setting up each other’s baskets:

  1. Each basket must hold four mystery ingredients, found in our cabinets, fridge or freezer.
  2. The goal of the challenge is to use up our surplus food, with as little waste as possible. We will not be using some small portion of an ingredient and throwing the rest in the trash.
  3. Basket ingredients can be used in any course of the meal or broken into separate courses of a single meal, i.e.: cocktail, appetizer, salad, entrée, dessert. Cook’s choice.
  4. Basket ingredients must be transformed in the meal, not merely served as is.
  5. Pet foods may not be submitted as basket ingredients, even though we have way too many bags of kitty treats.

We’re tackling more pantry items and pushing each other out of our culinary comfort zones. Please use the play controls to reveal what Les is about to find inside his next mystery basket!

Nilla makes a cameo appearance during the basket reveal!

The basket ingredients in this second challenge gave me pause. After my first challenge, when I made a one-pan dish, I had potential to go casserole. Meaning another one-note dish. After more thought and a web browsing for ideas to use the sliced turkey Terrie gave me, I decided to go with two separate dishes: a jerk turkey wrap and a kugel dessert. Let me tackle the main dish first.

To start with, I love sauces. So when I think about how to use basket ingredients, I’m typically thinking about how to amp up the flavor, and turkey is perfect because it can go in so many different directions. The jerk seasoning rub in my basket was a natural. I added some peanut oil, chopped up the turkey slices and marinated for an hour before browning the previously cooked turkey in a cast-iron skillet.

A website called The Wanderlust Kitchen gave me a couple of cool ideas for dressing up my wrap. Its recipe called for a green cabbage slaw and an avocado aioli. I decided not to include a third suggested sauce, a mango chutney, because, to quote one of my mom’s favorite phrases (I love working her into these blog posts despite her cooking shortcomings), “it’s too much, Leslie.” And I ditched the ciabatta the Wanderlust site favored for a spinach wrap because I believed the bread of a ciabatta (or sub roll or similar) would absorb the flavors of the accoutrements. The green cabbage slaw included scallions, another of my basket ingredients, as well as cilantro, which gave a nice bite to the jerk turkey. The avocado aioli, meanwhile, added a tang thanks to its mayo and lime juice. I kept the recipe’s idea of a slice of gouda cheese, but to be honest, the wrap would have worked fine without it.

This was a relatively easy, healthy dinner, and I was proud to serve it up.

Jamaican Jerk Turkey Wrap with Green Cabbage Scallion Slaw and Avocado Aioli


The crunchy scallion cabbage slaw is the final touch on these easy wraps.

Once I made the decision not to try to force my basket’s egg noodles into the main dish, my heart and Jewish heritage led me to an easy choice. Kugel is a noodle dish popular on Jewish holidays, and although I didn’t exactly grow up having it frequently (if at all; did I mention my mom was most definitely not an adventurer in the kitchen?) I’ve had it enough to know how tasty it is when made well.

I decided to use Terrie’s go-to chef for Jewish foods—Tori Avey. Tori’s kugel recipe is a classic, using egg noodles (my final basket ingredient), six eggs, sour cream, cottage cheese, cream cheese, butter, sugar, cinnamon and raisins. I had a couple of add-ins for this dish because in one case I messed up and in another, I decided to empty our pantry of another item.

The dessert is not actually difficult to put together; you just need patience in gathering everything together and you also need to not boil the egg noodles too long; you want them softened but not fully cooked because of the hour they’ll spend in the oven becoming kugel. While adding my wet ingredients to the mixer, I realized I only had about half the sour cream called for in the recipe. And we were out of plain Greek yogurt, my first go-to as a substitute. But what’s this I found deep in the refrigerator? Why, it’s a Siggi individual Greek yogurt, coconut flavor. What a great complement for this dish!

Judge’s note: Technically, Siggi’s is skyr, which is not the same as yogurt but definitely has a texture worthy of this substitution. I am impressed with Les’s quick thinking on this!

In it goes (after first tasting it to make sure the “use by June 6” stamp hadn’t rendered it foul). The raisins, which first get a warm water bath before being added to the final mix of noodles and wet ingredients, emptied our pantry of another item. As I went to put the casserole in the oven, I had another brainstorm. We’ve had the dregs of a bag of brownie brittle from Costco on our counter for a couple of months; the recipe suggested possible toppings, and although brownie brittle wasn’t one of them, it did suggest anything crunchy (like corn flakes, which we don’t keep in our house). So I crushed what was left of the brownie brittle and sprinkled it on top, along with another dash of sugar and cinnamon. Into the oven went the kugel.

Classic Jewish Kugel


A couple of minutes later, I was disturbed by a “ding” sound. Turns out I’d warmed the butter in the microwave and forgotten to take it out and add to the wet ingredients. But not to worry. I opened the oven, poured the butter on top and used a fork to make little trenches and allow the butter to seep through. Problem solved!

This challenge overall made me happy because I used Terrie’s frequent advice to trust my instinct and feel free to substitute (as long as you are not changing ratios in recipes, especially liquid ratios). I also solved problems on the fly during the cooking process, like when I started our KitchenAid mixer and a chunk of product flew out and onto the counter, the floor and me. It wasn’t as bad as I feared, fortunately. And, most important, it didn’t affect the final product. Kugelicious!

This smelled amazing from the oven.

And now, the moment of truth; time for Terrie to judge my effort on this Chopped challenge basket!


Judge’s note: This kugel reminds me of a bread pudding, but with egg noodles rather than bread cubes. It is so delicious, I want to eat it again for breakfast!


10 thoughts on ““Chopped” Challenge (Episode No. 4 – “Who you callin’ jerk?”)

  1. Pingback: …history – Art of the Beat

    • Oh yes, do try it! Kugel really is delicious when made well, and Les definitely picked the right recipe to replicate. Thanks for your comment; Les and I are having so much fun with this challenge you inspired! 🙂

      Liked by 1 person

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