Month: January 2017

Nish Nosh Salmon

If you’re familiar with Nish Nosh salad, you’re probably doing the happy dance right now. Nish Noshim are these buttery sour cream and onion crackers that are made in Israel and the dish gets it’s name because it’s smothered in these addictive crackers. The salad is as popular for it’s crackers as it is for it’s dressing, which includes soy sauce, mustard and garlic for a rich savory flavor. The dressing is so delicious in it’s own right that it’s been packaged and sold in stories under the name Nish Nosh dressing.

Of course Nish Nosh salad has made an appearance on my Shabbat table, and it always gets finished to the last drop. The salad itself includes romaine lettuce, red cabbage and grape tomatoes, along with the crackers and salad dressing. Being the blogger that I am, I decided to turn the dish into an entree using salmon! I even roasted the cabbage and tomatoes for a full baking sheet dinner that is light, simple and pretty healthy if you don’t eat the whole bag of crackers while you’re prepping ;)

Roasted cabbage has become a healthy staple for me thanks to my friend Mel who makes it regularly. I love that you can dress it up with different spices (most recently I used Montreal Steak Seasoning) and it’s super quick and easy. The cabbage takes on a great texture, and if you cook it long enough, it starts to brown and caramelize. My only caveat: don’t use the prepackaged shredded cabbage. You’ll definitely want to use a fresh head and slice it yourself (no need to use a machine for this, just your trusty old kitchen knife).

We’re not that big into fish in my house since my kids don’t like it, but I’m definitely trying to work it in to the weekly rotation. Baked salmon is really the easiest way to go, and throwing it on a sheet pan with all the other ingredients make it a super quick dinner. You can serve this with some quinoa if you want to bulk up the dish, or treat yourself to a healthy and delicious lunch. Of course it works great for Shabbat too!

If you want to serve it up buffet style for a party, here’s a great idea: Roast the cabbage and tomatoes on their own sheet tray. Cut the salmon into cubes and coat them fully in the mayo and crumbs. Bake the salmon until opaque (about 10 minutes, depending on the size of your cubes) and roast the cabbage and tomatoes until they start to caramelize. Spread the cabbage out onto a platter and top with the salmon cubes. Then stand back and enjoy the compliments!

Nish Nosh Salmon

4 slices salmon fillet
1/4 cup mayonnaise
1 clove garlic
1 tsp soy sauce
1 tsp lemon juice
1 tsp dijon mustard
1 cup Nishnosh sour cream and onion crackers, crushed
1/4 cabbage, shredded
1 pkg grape tomatoes
olive oil
salt and pepper, to taste

Method:

Preheat oven to 400 degrees. In a small bowl, mix the mayonnaise, garlic, soy sauce, lemon juice, mustard and a pinch of black pepper.

Place the salmon slices on a parchment lined baking sheet. Spread the cabbage and tomatoes around the salmon. Brush the salmon with the mayonnaise mixture and top with crushed Nishnosh crackers. Drizzle the cabbage with olive oil and season with salt and pepper. Bake for 15-18 minutes, until fish is opaque and flakes easily with a fork.

NOTE: If you’d like to roast the cabbage and tomatoes for longer, remove the salmon and continue cooking until desired doneness is reached.

VARIATION: If you don’t have Nish Nosh crackers, you may use flavored panko crumbs or French fried onions instead.

Related Recipes:

sweet chili salmon with wasabi crust
pesto baked salmon
teriyaki salmon
snacker-crusted salmon cakes

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Funfetti Raspberry Palmiers

Aaaahhhh!!!! You guys!!! I can’t believe that it’s 2017 and I have been blogging since January 19th, 2011 when I posted this chicken breast with port wine cherry sauce. It’s crazy how much has changed since that very first blog post!

First up, I gotta give myself a big pat on the back. I have NEVER started a hobby that I actually stuck to until THIS. ALL. HAPPENED. And for 6 whole years I posted once to twice a week without EVER. TAKING. A. BREAK. I even birthed two beautiful children along the way (thanks to my amazing blogger friends who filled in with some guest posts during that time!). What is it about blogging that just stuck?

I’ll tell you. Honestly, when this blog started, I had just had my third kid, and I had always worked for a few hours a day because I like to keep busy. It was time to move on so my husband suggested that I start a blog (he came up with the name!) and the rest is history! I wasn’t a big cook back in the day and honestly my photography was TERRIBLE. But the spark was lit. I got so much amazing feedback, and I just wanted to keep sharing. I went to culinary school along the way, took a photography class, and just kept honing my skills. Like a flower in bloom, my passion for cooking blossomed into something beautiful. I feel truly blessed to absolutely LOVE what I do.

Of course like every human being, I get sick of cooking sometimes. And once in a while, I’m just so not in the mood of photo editing or writing, but I always come back. Because the passion is a fire that burns that you just can’t extinguish! And for that I have YOU to thank – my readers! You are the fuel to my blogging fire. Your comments, emails, messages and photos are what keep me going. They make me want to continue to share and push myself to create amazing things.

Of course when my first blogoversary came, I never imagined I’d celebrate many more, but each year I posted a little something to mark the date of my first post. I didn’t have a specific theme, but when my funfetti cake went viral on my 4th blogoversary, I decided I would stick to the funfetti theme from then on. My friend Melinda always goes red velvet for her Blogoversary and I loved the idea.

Last year, I continued the funfetti theme with some homemade pecan turtles because they’re pretty much my favorite candy, and because I really wanted to challenge myself to make homemade caramel for the first time! It took a couple of tries but my no-corn-syrup caramel recipe has been a huge hit ever since!

This year, I needed something easy because I’ve got a 5 month old who loves my attention, so I came up with these stunners! With Valentines Day ahead, as well as Purim not too far off (ducking now!), I thought these would be the perfect little bite to show my LOVE and APPRECIATION to you all for making BIB what it is today.

Palmiers, also known as elephant ears, are a French pastry that’s traditionally made with puff pastry and sugar. The puff pastry is covered in sugar, folded in layers and sliced thin. The sugars caramelize during baking and you’re left with a buttery cookie that’s crispy from the sugar and oh so pretty!

I decided to ditch the sugar in favor of sprinkles and fill the dough with raspberry jam to resemble hearts. The jam ends up caramelizing under the cookie, and the sprinkles add a nice crunch, so these make a great variation on the original. Plus they are super beautiful and versatile!

Thank you so much for following and making BIB the success that it is today. To many more Blogoversary’s to come!

Funfetti Raspberry Palmiers

1 sheet puff pastry, thawed
1/2 cup sprinkles or nonpareils
1/3 cup raspberry jam

Method:

Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.

Place the puff pastry on your work surface and unfold. Spread the nonpareils out onto it and press it into the dough using your hands, or cover with a sheet of parchment paper and press down with a rolling pin. Gently fold the dough and flip it over (if it has become too warm and hard to flip, refrigerate it until it becomes firm again). Spread the raspberry jam over the other side of the pastry and fold each side over twice so that both sides meet in the middle (see animated photo above). Fold the pastry closed so that it is a single strip and refrigerate for 30 minutes.

Slice the pastry into 1/4″ thick slices and spread out on a baking sheet a few inches apart (you may need to bake in batches). Bake until the cookies are puffed, but not browned, about 20 minutes. Cool completely before serving.

VARIATION: Try a different flavor jam for other colors and flavors.

 

Related Posts:

5th Blogoversary} Funfetti Pecan Turtles
4th Blogoversary} Funfetti Cake
2nd Blogoversary} BBQ Brisket
1st Blogoversary} Mulled Wine

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Mexishuka (Mexican Quinoa Shakshuka)

If a food could be my spirit animal, that food would be shakshuka. It’s versatile. Colorful. Sweet. Spicy. Photogenic. And oh. so. delicious. Don’t we all just want to be like shakshuka?

Well I’ll tell you what. We all want to at least be like a decently cooked one. I was reminiscing about my seminary days in Israel recently, and I was telling my Shabbat guests about the foods they used to serve us. This dish of rubbery eggs cooked in tomato sauce came back to me, and I finally realized, so many years later, that that was my first shakshuka experience. And what a bad one it was!

I don’t know why our Israeli chef couldn’t make a decent pot of the stuff. Maybe it’s because he was making it on a larger scale. Or maybe he was afraid of giving us salmonella. But those eggs…man where they rubbery. I think it was everyone’s least favorite lunch. Whenever shakshuka was served, we’d fill our bowls with Israeli soup croutons and eat them like cereal and milk, with just a splash of soup. It’s no wonder I put on 15 pounds that year!

Fast forward many years (I won’t date myself!) and I was eating at some Israeli restaurant. I went for the shuka and I was hooked. I forgot all about my rubbery egg days and the rest is history! I’ve been putting my own twists on the classic Israeli dish ever since.

I’m not so sure the Israelis would back me up on my varied interpretations of shakshuka, they’re purists when it comes to their food. They like their hummus straight up with tahini, their falafel without the fanfare, and their lemonana with strictly lemon and mint. Of course I go and trash up all their traditions with things like chestnut hummus, falafel latkes and strawberry limonana but that’s just my thang.

I’ve done the shakshuka thing in so many different variations. I cooked it up with a matbucha base, always make my quick and easy marinara base, I even stuffed it into a portobello, and tried a lightened up version with spaghetti squash. There was also the chickpea one, the zoodle one, and that beet and goat cheese one that Amy guest posted after my baby was born. So yes, I’ve rode that shakshuka train to breakfast glory and back! But THIS. This is next-level shakshuka. This is the best. freakin. shakshuka. I. have. ever. eaten.

When I started cooking this dish, I was pleasantly surprised to see how easily adaptable the Israeli flavors were to Mexican cuisine, where cumin and chili peppers play a pivotal role. I threw in some chili powder, jalapenos and black beans, but the real star is the quinoa. It makes this dish so hearty, you don’t even need to eat it with pita (oh yes I said it. No pita. Please don’t come after me Israeli food police).

I was putting the finishing touches on this dish when my husband surprised me by coming home in between meetings. I was so happy I had what to feed him, and he just kept coming back for more because it’s just. that. good. We polished off this skillet in no time and I’m already dreaming about making it again.

As for the bygone shakshuka of my past, I’m happy to say I have mastered the art of the perfect runny-egg shakshuka. May those rubbery eggs rest in peace.

In the meantime, I’m already dreaming up another shakshuka variation. I’m thinking something picante with eggplant. What do you say?

Have you ever put a fun spin on shakshuka? What’s you favorite version? Share it with me in the comments below!

Have an eggscellent day!

Mexishuka (Mexican Quinoa Shakshuka)

1 medium onion, peeled and diced
1/2 large red pepper, diced
1 jalapeno, seeds and veins removed, diced
3 cloves garlic, minced
1 tbsp olive oil
1 tsp cumin
1/2 tsp smoked paprika
1/2 tsp chili powder
1 heaping tbsp tomato paste
1 14.5oz. can diced tomatoes
1/2 cup canned black beans, rinsed and drained
1/2 cup quinoa
1 cup vegetable stock
salt and pepper, to taste
5 eggs
1/2 cup feta cheese
handful of cilantro

Method:

Heat the olive oil in a large skillet and add the onion, peppers and garlic. Saute until the onion is golden and tender. Add the cumin, smoked paprika and chili powder and cook until fragrant. Add the tomato paste and continue to saute for a minute or so. Add the canned tomatoes with their juices, the black beans and the quinoa and stir to combine. Add the vegetable stock, salt and pepper and bring the mixture to a boil. Lower the heat, cover the pan and cook for 15 minutes, until the quinoa is cooked through. Using a spoon, create five wells in the sauce and carefully fill them with eggs. Cover the pan and cook over medium heat until the whites have set but the yolks are still runny, about 3 minutes. Sprinkle crumbled feta over the eggs and garnish with cilantro.


Related Recipes:

quick and easy shakshuka
portobello shakshuka
spaghetti squash shakshuka
garbanzo bean shakshuka
zoodle shakshuka
beet, kale and goat cheese shakshuka

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Sheet Pan Chicken Fajitas, 5 Ways

I have been waiting to post this recipe for months! I kept trying different variations,  cooking temps and times until I found the easiest and most delicious version. I love this dinner because of how simple it is (duh) and because there is just so much you can do with it. I think the chicken fajita bowls are my favorite (because I’m obsessed with food in bowls right now), but the nachos are pretty addictive too.

A lot of thought went into this recipe, including what type of chicken to use. I’m not a fan of skinless roasted chicken breast because it’s just. so. dry. Chicken thighs, on the other hand, are pretty impossible to mess up. Even if you overcook them a little, their fat content keeps them super moist. I also decided to keep these whole for roasting, because cutting them into strips would dry them out. Like I said, lots of thought people, lots of thought.

I’ve also tested this recipe with store bought fajita seasoning (which has added cornstarch, soybeans and wheat) and my homemade version won by a landslide. I love that this recipe is “clean” so if you choose to trash it up with homemade tortilla chips, no one is judging you :)

Sheet Pan Chicken Fajitas

1 medium spanish onion, peeled and thinly sliced
1/2 red pepper, sliced into strips
1/2 yellpw pepper, sliced into strips
1/2 green pepper, sliced into strips
1/2 orange pepper, sliced into strips
6 dark meat chicken cutlets (deboned chicken thighs)
2 1/2 tbsp olive oil
2 tbsp fajita seasoning (recipe follows)
salt and pepper, to taste

Method:

Preheat oven to 425 degrees.

On a greased sheet pan, mix the peppers and onions with 1 1/2 tbsp olive oil, 1 tbsp fajita spice, salt and pepper. Spread out over the tray. Place the chicken over the peppers and sprinkle with the remaining 1 tbsp fajita spice, 1 tbsp olive oil, salt and pepper. Bake, uncovered, for 20 minutes. Mix the peppers and place them over the chicken. Return to the oven and broil on high for 5-8 minutes, stirring every few minutes, until peppers and onions are caramelized and crisped around the edges.

For a simple dinner, serve over rice or check out the other 5 ways below!

Homemade Fajita Spice

2 tbsp chili powder
1 tbsp cumin powder
1 tbsp smoked paprika
2 tsp garlic powder
1/8 tsp cayenne
1 tsp kosher salt

Mix to combine and store in an airtight container. Makes 5 tablespoons.

Chicken Fajita Salad

1 head Rommaine or iceberg lettuce, chopped
3 plum tomatoes, diced
1 cup black beans, drained and rinsed
1 avocado, diced
3 pieces fajita chicken, cut into strips
sheet pan peppers and onions
tortilla strips (store bought or homemade, recipe follows)

Method:

Spread the lettuce out on a large platter. Top with tomatoes, black beans, avocado, peppers and onions, chicken and tortilla strips. Drizzle with salsa dressing. Alternatively, serve in individual bowls.

Creamy Salsa Dressing

1/2 cup mayonnaise
1/2 cup salsa

Mix the mayo and salsa until creamy and serve over salad.

Homemade Tortilla Strips

1 pkg corn tortillas
oil, for frying

Cut the tortillas into thin strips and fry in hot oil until golden. Drain on paper towels.

Chicken Fajita Bowls

2 cups long grain rice, cooked according to package directions
1 can black beans, drained and rinsed
2 avocados, thinly sliced
6 pieces fajita chicken, cut into strips
sheet pan peppers and onions
6 eggs, prepared sunny side up
sriracha and scallions, for garnish

Method:

Divide the rice into 6 serving bowls. Add black beans, avocado, chicken, onions and peppers. Top with a fried egg and garnish with scallions and sriracha.

Chicken Fajita Tacos

1 package soft corn tortillas
fajita chicken, cut into strips
sheet pan peppers and onions
shredded iceberg lettuce
avocado crema (recipe follows)
salsa
lime wedges

Method:

Warm the corn tortillas in a dry skillet over medium heat, until pliable. Fill each tortilla with chicken, peppers, onion and lettuce. Drizzle with avocado crema and garnish with salsa and lime wedges.

Avocado Crema

1 large avocado
1/2 cup mayonnaise or nondairy sour cream
juice of 1 lime
1 clove garlic
kosher salt, to taste

Puree the ingredients in a food processor or blender, adding water, if needed, to reach desired consistency.

Fajita Nachos

1 pkg soft corn tortillas
oil for frying
sheet pan peppers and onions
fajita chicken, cut into strips
2 plum tomatoes, chopped
1 can black beans, drained and rinsed
1 container nondairy sour cream
2 avocados
juice of 1/2 lemon
kosher salt

Method:

Cut the corn tortillas into wedges. Heat oil in a skillet and fry the tortillas until golden. Drain on paper towels.

Mash the avocados and add lemon and salt, to taste. Set aside.

Spread the chips out on a platter and top with onions and peppers, chicken, diced tomatoes and black beans. Drizzle sour cream over the nachos and top with a scoop of avocado.

EASY OPTION: Use store-bought tortilla chips

Chicken Fajita Soup

sheet tray peppers and onions
2 tsp fajita seasoning (recipe posted above)
2 tbsp tomato paste
1 14.5 oz. can diced tomatoes
1 32 oz. carton chicken or vegetable stock
salt and pepper, to taste
jalapeño, avocado, red onion, cilantro, nondairy sour cream, and tortilla strips, for topping

Method:

Place the onions and peppers in a medium sized pot and cook over medium heat until warmed through. Add the fajita seasoning and tomato paste and stir until the spices are fragrant and the tomato paste starts to caramelize. Add diced tomatoes, stock, salt and pepper and bring to a boil. Lower the heat and simmer for 10 minutes. Slice the chicken into strips and add to the soup. Ladle into bowls and top with desired toppings.

Related Recipes:

bunless fajita dogs
tortilla crusted chicken fingers
grilled chicken shawarma salad
grilled chicken salad with jalapeno honey mustard dressing

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