Category: Instagram Reel Recipes

Green Goddess Bissli Chicken Salad

Leave it to me to trash up a healthy salad with Bissli – but the truth is, I’m having so much fun with this series! I first started it when I made this falafel-inspired salad topped with falafel bits (the BEST texture for a crouton), and then I just went with it all the way. I never imagined this one would be so absolutely incredible – my favorite of the Bissli salad series for sure!!!

Did anyone else grow up putting onion bissli on their fingers like rings?!

To view the reel on Instagram click here.

Green Goddess Bissli Chicken Salad

1/2 small head green cabbage, thinly sliced
12 baby cucumbers, quartered
1 cup frozen edamame, thawed
2 jalapeños, seeds and veins removed, thinly sliced
3 scallions, sliced
1 bag onion bissli, lightly crushed
2 grilled chicken breasts, diced

Dressing:
1 bunch cilantro (about a cup)
2 scallions
2 cloves garlic
Juice of 1 lime
1 cup mayonnaise
Salt and pepper, to taste
Small squirt of honey, optional

Method:

Add all over your ingredients to a bowl then pour over the dressing. Toss and enjoy!!

Related Recipes:

Green Goddess Salad
Green Goddess Salad Dressing
Grilled Chicken Salad With Jalapeno Mustard Dressing

Bissli Salad Series Recipes:

Bissli Pizza Salad
Falafel Salad
Italian Antipasto Salad

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Juiciest Chicken Breasts

I’m sharing my JUICIEST CHICKEN BREAST method because I’ve got chicken salad on the menu. No grill or skillet required!

To view the reel on Instagram click here.

Juiciest Chicken Breasts

3 chicken breasts
grapeseed oil (or any high-heat cooking oil)
montreal steak seasoning (or the seasoning of your choice)

Method:

Line a sheet tray with aluminum foil. Drizzle it with any high-heat cooking oil. Remove the tenders from the chicken breasts and set them aside (I like to freeze them until I have a nice amount, and then I make chicken fingers!). Lay your chicken breast down on the sheet tray. Season your chicken breast with Montreal Steak Seasoning and drizzle it with a bit more oil. Broil on the highest rack of your oven with your broiler on high for 8 minutes on the first side, and 5 minutes on the second side.

Add your chicken to salad, wraps, sandwiches, or whatever you like!

Related Recipes:

Green Goddess  Bissli Chicken Salad
Grilled Chicken Wedge Salad With Carrot Ginger Dressing
Grilled Chicken Fattoush With Za’atar Ranch
Grilled Marinated Chicken

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Gingerbread Ice Latte


Move over brown sugar Oat milk shaken espresso, because I’ve got an autumn inspired coffee drink that’s a lot more comforting, with a lot less junk! Truth be told, that Starbucks drink is the only one I order – and I ask for half of the brown sugar syrup because it’s just too sweet for my taste. But THIS – this has all the gingerbread vibes – from hawaij for coffee, a Yemenite blend that’s similar to chai. It’s so easy to throw together – no shaking necessary!

To view the reel on Instagram click here.

Gingerbread Ice Latte

2 shots espresso
3/4 tsp TK Hawaij for coffee
1 tbsp silan (or to taste)
1 tbsp brown sugar
Ice
1/2 cup milk of choice

Method:

Pour all your ingredients into a cup and enjoy!

Related Recipes:

Lavendar Iced Latte
Maple Iced Coffee

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Harissa Fried Eggs

If you can fry eggs in feta, chili crisp or everything bagel spice, you can fry them in harissa too! This is one of my favorite ways to eat sunny-side-up eggs, and I hope it will be yours too!

To view the reel on Instagram click here.

Harissa Fried Eggs

1 tbsp harissa paste
1 1/2 tbsp olive oil
1-2 eggs
za’atar for finishing, optional

Method:

Heat up your pan and add the harissa and olive oil, stirring to combine. Once the harissa oil is hot, add your egg and cook until set. Top with za’atar before serving.

Serve harissa eggs over avocado toast, rice, ramen noodles or whatever else you’d like!

Related Recipes:

Cheesy Kale & Eggs
Avocado Toast With Cheesy Scrambled Eggs

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Italian Antipasto Salad

BBQ Bissli has always been my favorite flavor – aside for the taste, I loved the twisty texture that I would eat in layers! I even made a homemade version (using dried pasta) in my cookbook, Totally Kosher (fans say it’s even better than the original!).

When I thought about how to use this flavor in a fun away, my mind went to ITALIAN ANTIPASTO SALAD – a mix of salumi and briny ingredients + corkscrew pasta that makes a great meal in a bowl. Of course I used the Bissli in place of the pasta here (same shape, same mouthfeel!) and the result is so satisfying!

To view the reel on Instagram click here.

Italian Antipasto Salad

6oz. baby button mushrooms
1 tbsp extra virgin olive oil
salt and pepper, to taste
1/4 of 14oz. log @abelesheymann salami
7oz arugula
1 3.8oz can sliced black olives, drained
1/4 cup sliced pepperoncini or Shifka hot peppers
1/2 large red onion, thinly sliced
1/4 cup sliced marinated sundried tomatoes
1 2.5oz bag BBQ Bissli

Dressing:
1/4 cup extra virgin olive oil
2 tbsp red wine vinegar
1 clove garlic, minced
1 tsp dried oregano
1 tbsp honey
2 tsp whole grain mustard
salt and pepper, to taste

First roast the mushrooms: spread them out on a baking sheet and toss with olive oil, salt and pepper. Bake at 400 degrees for 20 minutes.

While the mushrooms are roasting, slice the salami into thin slices, stack them and slice into ribbons.

Aassemble the salad. In a large shallow bowl, add the arugula, olives, red onion, salami ribbons, salami, sundried tomatoes and Bissli.

In a small bowl, whisk the dressing ingredients. Add the mushrooms to the salad once slightly cooled and stir in the dressing. Serve.

Bissli Salad Series Recipes

Falafel Salad
Bissli Pizza Salad
Green Goddess Bissli Chicken Salad

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