Category: Instagram Reel Recipes

Brie Stuffed Dates

I had a handful of dates and a small wedge of Brie leftover from a cheeseboard that I made last week, and it made the ultimate sweet and salty nibble!

To view the reel on Instagram click here.

Brie Stuffed Dates

Dates
Brie, feta, manchego, Gruyère, or cheese of choice
Chopped pistachios or nuts of choice
Honey (try hot honey!) or sweeter of choice
Maldon sea salt flakes

Method:

Cut the dates open and remove the pit. Slice your cheese of choice so that it is small enough to fit inside the date. Stuff the dates with your cheese of choice, top with your nuts, and honey. Bake at 400 until melty! Sprinkle with sea salt flakes to finish.

Related Recipes:

Roasted Cauliflower With Dates And Smashed Olives
Stuffed Dates With Chestnut Cream

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Tuna Zoodle Puttanesca


If you’re following me for a while, you know I went through a zoodle stage – zucchini noodles that is. I used to spiralize them, then I started using my julienne peeler. I made it so many different ways – from cheese zoodles with marinara, to pesto zoodles with salmon. This one is for the tuna lover’s and it pairs wonderfully with the traditional pasta sauce, puttanesca!

To view the reel on Instagram click here.

Tuna Zoodle Puttanesca

1 zucchini, julienned
1 can yellowfin tuna in olive oil
3 cloves garlic
Pinch of peperoncino or red pepper flakes
2 tbsp tomato paste
14.5oz can diced tomatoes with juice
1/3 c sliced black olives
2 tbsp capers
Juice and zest of 1/2 lemon
Salt and pepper, to taste
Handful of Fresh chopped parsley

Method:

Prep the Puttanesca sauce and let it simmer for 10 minutes – add zoodles, tuna and parsley. Voila!

Related Recipes:

Zoodle Shakshuka
Cheesy Zoodle Marinara + Zoodles 101
Spinach White Bean Minestrone with Zoodles

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Bissli Pizza Salad

I could say that I’m running out of Bissli salad ideas – but that just doesn’t happen to me. Give me an ingredient and a challenge and I’m all over it! Especially when it’s one of my favorite snacks – BISSLI! The pizza flavor might not be my favorite, but I can’t get enough of the crunch – so I figured why not coat some  actual cheese into pizza “croutons” – almost like one of those goat cheese salads, you know?

But then I thought – I really need something acidic to cut through all that heavy fried cheese – and I made these insane marinated onions that were so good I wanted to drink the sauce! And it doubles as the dressing too! Throw it all over some arugula with parmesan and you’ve got a salad worthy of your Chanukah party! Happy frying!

To view the reel on Instagram click here.

Bissli Pizza Salad & Dressing

1/4 cup extra virgin olive oil
1 tbsp tomato paste
2 tbsp red wine vinegar
Juice of ½ lemon
3 frozen basil cubes
1 clove garlic
½ tsp dried oregano
2 tbsp honey
Salt and pepper, to taste
1 small red onion, thinly sliced into half moons
7oz arugula
2 tbsp capers
Parmesan cheese, for finishing

Blend the salad dressing and pour over the onions. Set aside to marinate while you make the cheese croutons.

BISSLI PIZZA CROUTONS
1 bag pizza bissli
1/4 cup flour
1 egg
10 cheese balls
Salt and pepper, to taste

Method:

Blitz the bissli into crumbs and transfer to a shallow bowl. Whisk an egg and season with salt and pepper. Add flour to a Ziploc and season with salt and pepper. Add cheese to the flour and shake to coat. Working with one wheel of cheese ar a time, shake off excess flour, dip in egg and then Bissli crumbs. Fry unti crispy, about 1 minute per side (if you fry for too long the cheese will ooze out).

To assemble the salad, layer arugula, marinated onions with some of the salad dressing, capers, croutons and Parmesan cheese.

Related Recipes:

More Chanukah Recipes

Bissli Salad Series Recipes:

Green Goddess Bissli Chicken Salad
Falafel Salad
Italian Antipasto Salad

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Greek Yogurt Donut Poppers

On Hanukkah, it’s customary to eat fried foods like jelly donuts to remember the miracle of the oil that lasted for 8 days in the Holy Temple and to commemorate the Maccabees victory over the Greeks. In keeping with this Jewish tradition, I developed a quick and easy yeast-free donut recipe that incorporates Greek yogurt! I know that making yeasted donuts can be time consuming, so these poppers use baking powder as the leavening agent, and they come together in minutes!  Made with just Domino™ granulated sugar, Greek yogurt, eggs, vanilla, flour and baking powder, the poppers are pleasantly sweet and vanilla scented with a crispy exterior and fluffy, cakey interior. You can roll them in granulated sugar, or dust with powdered sugar and serve with raspberry jam, if desired.

To view the reel on Instagram click here.

Greek Yogurt Donut Poppers
makes 18 poppers

2 cups all purpose flour
1 ½ tsp baking powder
½ tsp kosher salt
1 cup Greek yogurt
1 large egg
¼ cup granulated sugar
1 tsp vanilla extract
4 cups canola oil
½ cup granulated sugar, for coating
raspberry jam optional

Method:

In a cast iron or heavy-bottomed skillet, heat the oil to 325 degrees.

In a small mixing bowl, add the flour, baking powder and salt, whisk to incorporate. In a large mixing bowl, combine the Greek yogurt, egg, sugar and vanilla. Whisk to combine. Add the dry ingredients to the wet ingredients and mix with a spoon until a batter forms. Using a cookie scoop or 2 spoons, drop small balls of batter into the oil, taking care not to overcrowd the pot. Fry for approximately 3 minutes, turning the poppers over until evenly browned. Remove with a slotted spoon and drain on paper towels.  Immediately transfer to a bowl of sugar and toss to coat. Serve immediately, with jam, if desired.

Related Recipes:

More Chanukah Recipes

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Okonomiyaki Latkes

I think I like making Okonomiyaki just so I can say the name. It’s so fun, amiright!! It wasn’t necessarily in the plans but I had some cabbage in the fridge (when do I not?) and I was craving something savory and pancakey so I threw it all together and it was everything I was craving and more!

Traditional Japanese Okonomiyaki is basically a kitchen-sink savory pancake with loads of veggies and proteins thrown in, binded together with a batter, fried to crispy perfection, and topped with Japanese mayo, sweet sauce and lots of other fun things like pickled ginger, nori, bonito flakes and more. There are no rules here, have fun with it and make it your own!

To view the reel on Instagram click here.

Okonomiyaki Latkes

1/4 of small head red cabbage, Finely shredded on a mandolin
1/4 of small head green cabbage, Finely shredded on a mandolin
3 scallions, chopped
2 eggs + 2 egg whites
3/4 c Panko seasoning
1/2 tsp umami seasoning (or sub onion soup mix)
Pinch red pepper flakes, optional
1 1/2 cups shredded mozzarella or meunster
1 tsp white sesame seeds
1 tsp black sesame seeds
Grapeseed + a little sesame oil, for frying
Toppings: spicy Mayo, sweet sauce, nori flakes, sesame seeds

Mix up the ingredients and give it a good massage to break down the cabbage. Let the cabbage sit for 10-20 minutes to wilt down a bit then fry!

Related Recipes:

More Chanukah Recipes

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