Category: Appetizer

Bunless Fajita Dogs

What a week it’s been! I was lucky enough to attend a fabulous food photography class by Andrew Scrivani, food photographer extraordinaire and regular contributor to The New York Times. The class was hosted at the B&H Photo Event Space, which offers lots of free seminars and inspirational lectures. It was my first time going, and I’m definitely going to keep my eye out for more great workshops!

I took a lot out of the class, and I’m sharing it with you here, mostly in my pictures. Andrew spoke about many different aspects of food photography, but what really got me was how he said that our food photos should tell a story. They should evoke emotion in the reader, drawing them into the photo and the scene. I’m only fairly new to “decent” food photography, I’m slowly learning and growing with each blog post, but I really tried to incorporate that into these photos. Let me know what you think!

Now aside from the amazing food photography class, I also took part in a really fun fundraising event for the Ha’or Beacon school. I had never heard of Ha’or Beacon before, but just working with the thoughtful and caring staff on the Culinary for a Cause fundraiser, gave me a small glimpse into the type of people running the special needs school. Aside for a Chinese Auction, the entertainment for the evening was a roundup of cooking demonstrations by yours truly and a few other famous kosher foodies, including OvertimeCook, The Aussie Gourmet, Dini Delivers, Joy of Kosher Magazine Editor, Shifra Klein, and Victoria Dweck, cookbook author and editor of Ami Magazine.

Each of us was assigned a different course to demonstrate including Hors D’oeuvres, Appetizer, Entree, Side Dishes and Dessert. I made the hors d’oeuvres of mini Asian turkey sliders on a cauliflower bun with quick pickled cucumbers and spicy mayo. I really wanted to show people how easy it to make cauliflower-everything (rice, couscous, pizza crust and buns) so I decided on that dish. Needless to say, it was super fun and great to meet so many of my fans!

Now the one thing I didn’t do at the event, was eat. Yes, I tried my turkey sliders but Victoria’s braised short ribs were off limits, not to mention Dini’s quinoa-corn cakes and Miriam’s chocolate crepes. I’m going strong on The South Beach Diet, and I won’t cheat for ‘nothin!


In fact, I’ve really upped my ante by joining a fitness regimen at The Space Brooklyn. They are hosting a 60 day challenge, where they are encouraging participants to get healthy via the mind and body by doing 30 workouts in 60 days. Their amazing lineup of classes helps me mix it up, so that I’m not bored or dreading my workouts. So far I’ve done a yoga class, a circus arts class, a barre burn class, and pilates is on the schedule for tomorrow.

I’m charlie horse in muscles that I didn’t know existed, but I feel so strong and healthy! I’m looking forward to attending some of the other nutrition-based classes that they are featuring during the #30in60 campaign (one of which will include me and my spiralizer!)

So, back to the food, ‘cuz that’s what it always boils down to, right?! Today I’m sharing a favorite dish and a favorite trick. First, how on earth will I get through BBQ season on South Beach?! Well, I”ll tell you…BUNLESS HOT DOGS are the thing! Turning your hot,dog into its own bun is a diet lifesaver! You’ll be amazed at how a simple slit in your hot dog will open up when it’s heated and the filling possibilities are endless!


Fajita spiced peppers and onions are my absolute fave, and I’m sharing my own homemade spice mix below! With no carbs or MSG, it’s great on chicken or beef, perfect in tacos, and definitely over hot dogs. Finish with some sauerkraut (fermented foods are top of the food chain these days) and salsa, and you’ve got yourself a carbless meal that’s filling AND delicious!



Bunless hot dogs are best made with a nice hefty dog, so Abeles & Heymann’s knockwurst are my go-to. I love that they use natural nitrates found in celery and cherry, so there’s nothing artificial about them. In fact, ever since I went down to the factory for a tour, I don’t feel guilty about eating hot dogs at all. They start with real pieces of meat, not the fatty trimmings that I always imagined, to produce an extremely flavorful dog that is unmatched in the kosher industry. Quality and flavor? I”ll take two, please.

What’s your favorite way to top off your hot dog? Share it with me in the comments below!

Bunless Fajita Dogs

1 package Abeles & Heymann no-nitrate-added beef knockwurst
1 red pepper, sliced into strips
1 green pepper, sliced into strips
1 yellow pepper, sliced into strips
1 large Spanish onion, sliced into strips (root to tip)
1 1/2 tbsp olive oil
1 heaping tbsp fajita spice (recipe follows)
1/2 cup sauerkraut
1/2 cup black beans
1/2 cup salsa

Method:

Add olive oil to a heated wok and saute the onions and peppers over high heat until the onions are translucent and the peppers start to soften. Add fajita spice and continue to saute until tender. Remove the fajita peppers to a bowl and reserve.

Cut the knockwurst lengthwise, being careful not to cut all the way through. Add a bit more oil to the wok and sear the hot dog over medium heat (or on the grill). As the hot dog heats up, it will split open. Turn the hot dog over to sear the other side and repeat with remaining hot dogs. Stuff the hot dogs with fajita pepper mix, top with sauerkraut, black beans and salsa. Serve warm.

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.

FOR A LIMITED TIME, GET 15% OFF YOUR ABELES & HEYMANN ONLINE ORDER USING COUPON CODE “BUSY”!

This post is sponsored by Abeles & Heymann. Follow them on Facebook, Instagram or Twitter! 

Other Hot Dog Recipes:

hot dog eggrolls
spiralized spud dogs
kid friendly dirty rice
fire roasted tomato rice stoup

Post a Comment

Passover Nachos with Homemade Plantain Chips

Ever since I jumped on the Paleo train, plantains have become a regular part of my diet. I frequently buy Trader Joes roasted plantain chips to eat with guacamole or even tuna salad. I eat them on taco night while my kids enjoy crunchy corn tacos, and I top ’em with nut butter for a delicious treat.


It took me a while to start making my own plantain chips, but once I did, I never turned back. Once you get past the peeling part (which is really ridiculously easy), there’s not much to it.

I prefer to use a mandoline for slicing my plantains because it ensures that all my chips are equal in size so that they cook evenly. Sadly, I don’t have a dairy one (yet!), so I just used a sharp knife. If you’re careful about keeping your chips even, they’ll all bake up nice and crisp at the time same time, and if they don’t, you can just remove the ones that are ready and let the thicker ones finish in the oven.

It’s really that easy! You can bake them savory or sweet – but chili powder and kosher salt are my fave. Of course some gooey melted cheddar doesn’t hurt either.

Can you believe these crunchy cheese smothered chips are kosher for Passover?! Forget the greasy potato chips, and the boring old Passover brownies, THIS is a snack that will make you forget you’ve gone gluten free for 8 days. Yes, it’s as good as it looks, and you know you want it. Now.

Forget Passover, these nachos are great for year-round guilt-free nacho-eating. When you’re eating low-fat oven-baked chips that are made out of a fruit and topped with vegetables, can you even call them nachos? You’re basically just doing your best to get your fill of fruits and veggies, right? RIGHT?

Welcome to my world of deguiltifying comfort food. It’s what I do best.

Now that I’ve got you covered with homemade nutella, nutella banana ice cream, pure-bliss Passover nachos and endless other out-of-the-box kosher for Passover recipes, you can say goodbye to the chicken and potatoes you’ve been making for ages and try some fun dishes instead. Although, if you like the “same old” , I’ve got you covered with that too.

Passover Nachos with Homemade Plantain Chips

2 green plantains
chili powder
kosher salt
olive or coconut oil spray
1 cup shredded cheddar cheese
1 small avocado, diced
1 plum tomato, diced
1/2 small red onion, diced
1/2 cup sliced green or black olives
1/4 cup plain Greek yogurt or sour cream

Method:

Preheat oven to 400 degrees. Cut the ends off each plantain, and make a few lengthwise slits through the peel (I do this at each natural bend in the plantain), be careful not to cut all the way through the flesh. Working with one strip at a time, nudge your fingers between the peel and the flesh and peel off each section of the peel. Using a mandoline or knife, cut the plantain into thin diagonal chips. If you’re using a knife, try your best to keep the chips uniform, otherwise they will bake unevenly. Spray or brush a baking sheet with coconut or olive oil and spread out the plantain chips on the tray. Try not to overcrowd the baking sheet, or the chips won’t crisp up properly. Spray or brush the tops of the chips with more coconut or olive oil and sprinkle with chili powder and kosher salt. Bake for 10-15 minutes, depending on thickness, until browned and crispy. Set aside to cool completely. The chips will crisp up more as they cool.

Spread the chips out on an oven to table dish and sprinkle with cheddar cheese. Bake until the cheese is melted. Top with avocado, tomato, onion and olives and drizzle with Greek yogurt (you can add a bit of water to the yogurt to thin it out so you can drizzle it). Serve immediately.

VARIATIONS: If you eat kitniyot on Passover, feel free to add corn or black beans. For spicy nachos, add thinly sliced jalapenos. You can also mix in your favorite cheese such as mozzarella, muenster, pepperjack, provolone or others.

Related Recipes: cauliflower nachos with harissa cheddar sauce

Post a Comment

Beer Battered Salami Chips with Beer Mustard

Oh yes I did. I made SALAMI. ON. STEROIDS.

And I didn’t have much choice either. I mean, there’s pretty much no outdoing my drunken hasselback salami, so I had to go there. And by there I mean, the deep fryer.

Ever since I read about a not-so-well-known custom to eat salami on Purim (to commemorate the hanging of HAMAN…hanging….salami….get it?), I’ve been banging out salami recipes for the holiday. Truth be told, I have no idea if this is a real thing, or if I happened upon a practical joke, but regardless, this taking-salami-to-the-next-level challenge has been a blast.

And it’s so ironic because I literally hated salami growing up. My mom used to feed us salami sandwiches for lunch every Friday afternoon. She’d smear ketchup on rye and top it with thick slices of salami all wrapped up in a foil package so we could take it along as we played in the courtyard of our building. One at a time, we’d chuck those salami sandwiches down the incinerator, and my mom was none the wiser! Fast forward some 20+ years and here. I. am.

Now when I think about this recipe, I have to admit, it’s like the ultimate guy food. It’s got beer, salami and it’s fried. I mean, seriously, could you ask for anything more?

Apparently you can. Because, not only did I come up with the ultimate finger food, I even made a beer dipping sauce, just to take the whole Purim thing over the top. Because that’s the way I roll. Or hang, apparently.

I’ve never made mustard from scratch before so I was excited to give it a try. There’s something really interesting I discovered about mustard in this recipe creation process. When mustard is exposed to heat, it loses it’s potency. (Same goes for horseradish and wasabi by the way)! I learned this by trying the same mustard recipe two ways – one used a bit more beer so I reduced it over heat, and the other I blended in the food processor to thicken, using no heat. The results were astounding! The blended mustard is super hot, while the cooked mustard is mildly sweet with little heat. Pretty awesome, right?

When the crispy salami and beer mustard meet, it’s the ultimate marriage. And it’s not just any salami, by the way. I used my favorite brand, Abeles & Heymann, because after visiting their factory a few months ago, and watching the salami-making process with my own eyes, I know their salami is made with the highest quality ingredients from start to finish!

And I wouldn’t think of coating that salami in anything less than the perfect crispy batter – which is what you get from beer batter. It’s super light and crisp, and let’s not forget, easy! Beer batter is just flour and beer and that’s it. Because the salami is packed with flavor, I don’t add much else, but you can always add a pinch of cayenne for some heat, if you’d like.

Now that we have the ultimate party food, lets discuss the Jewish holiday of Purim for a second! The Purim celebration is based upon the biblical Book of Esther, which recounts the story of Queen Esther and how she saved the Jewish people from annihilation at the hands of Haman (after whom the HAMANtasch is named). We celebrate with a festive feast (where these salami chips must make an appearance!), sending food gifts to family and friends, drinking until we don’t know the difference between the evil HAMAN and the righteous MOREDECHAI, and of course, dressing up as characters in the Purim story.

Growing up, Purim was always our favorite holiday, and you can imagine why. We got to dress up, deliver goodies to our friends and gorge on hamantaschen. As an adult, I love to put my own twist on the holiday with creative themes on my food gifts, fun twists on holiday cocktails and of course, crazy spins on salami!

If you live in Brooklyn, Queens or The Five Towns, be sure to check out my other salami recipe in the all new FYI Magazine! I’m so excited to join the team of FYI as the food editor, with a column for Fast & Fresh recipes as well as a Nutritious and Delicious section. This month, I’ve got a quick and easy salami quiche as well as a Persian twist on dried fruit truffles – perfect for your Purim feast or your Mishloach Manos.

Whether you choose to take on the Purim salami tradition or not, just remember to have fun and be joyous, because that’s what this holiday is all about! :) Happy Purim!

Beer Battered Salami Chips

1 16oz. Abeles & Heymann salami, sliced
1 cup all purpose flour
1 12oz. bottle of beer, ale preferred
pinch of salt

Method:

Add the flour and salt to a bowl and whisk to combine. Pour in the beer and stir until a thick batter forms. It should be a little thicker than pancake batter. You’ll need most of the bottle of beer (with about 1/2 cup left over).

Heat a few inches of oil in a saucepan to 350 degrees.

Dip the salami slices in the beer batter and place in the hot oil. Fry a few at a time until golden brown on one side, and then flip over to brown the other side. Remove with a slotted spoon or spider and drain on paper towels. To keep the salami chips crisp, remove from the paper towels and place on a rack.

Beer Mustard, Two Ways

1/2 cup yellow mustard seeds
1 12 oz. beer, ale preferred
3 tbsp mustard powder
1/3 cup apple cider vinegar
2 heaping tbsp honey
1/4 c brown sugar
1 tsp salt

For sweet mustard, soak the mustard seeds in the beer overnight. Place the mustard seeds with the soaking liquid and all the remaining ingredients in a pot and bring to a boil, stirring occasionally to break up the bubbles. Reduce to a simmer and cook for 10-15 minutes, until the mixture has reduced and thickened. Stir occasionally, so the mustard seeds don’t burn or stick to the bottom of the pan. Be sure not to thicken the mustard too much as it will thicken more once cooled.

For spicy mustard (VERY SPICY!), soak the mustard seeds in 1 cup of beer (not the whole bottle) overnight. Place the mustard seeds with the soaking liquid and the remaining ingredients (excluding the leftover beer) in a food processor. Blend until the mustard seeds break down and the mixture thickens (it will thicken more in the fridge).

For either mustard, store in a glass jar in the fridge, giving it a few days for the flavors to meld and develop.

FOR A LIMITED TIME, GET 15% OFF YOUR ABELES & HEYMANN ONLINE ORDER USING COUPON CODE “BUSY”!

Salami making at the Abeles & Heymann factory with owner, Seth Levitt! This is the first and last time you will see me in a lab coat and hairnet ;)

This post is sponsored by Abeles & Heymann. Follow them on Facebook, Instagram or Twitter! 

Other Salami Recipes:

drunken hasselback salami
baked salami chips with dijon dipping sauce

Post a Comment

Tortilla Crusted Chicken Fingers (Baked!)

Wait. Stop. I know what you’re thinking. These look EXACTLY like KFC chicken tenders, now how did she do that?! I’m an accidental genius, that’s how (and a very humble one at that). Read on.

These crazy, amazing, oven-fried crispiest-ever chicken fingers where never supposed to happen. It was around the holidays, Succot to be exact, and I decided to go with a Mexican-themed menu. We’d already had so many meals and I needed a break from the traditional! I made blackened fish tacos, guacamole, taco salad, black bean & chorizo chocolate chili, cornbread, empanadas, and Mexican hot chocolate brownies. Now there was lots of meat going on, but not much in the form of chicken, so I wanted to make sure we had something kid-friendly that matched the Mexican theme. I looked through my pantry for something “corny” and found a half-eaten bag of BBQ tortilla chips – perfect! OK maybe BBQ tortilla chips are not authentically Mexican but I figured it could pass.

And pass it did. Those chicken fingers never even made it to the table. They got passed around and were gone in seconds. And the crazy part is – I made them the most untraditional way – by dipping the chicken in oil instead of egg.

My youngest is allergic, and I wanted to make sure there was something for him to enjoy, so I decided to forgo the egg-dipping and just go for some oil as a binder. True oil is not as sticky as egg, so the chips did not adhere as well – but they were super ultra crispy.

They were also super ultra tasty – because I used BBQ tortilla chips instead of the plain old boring ones. The BBQ seasoning gives the chips a nice color, so even though they’re baked, they look fried. Just like those crispy cornflake chicken tenders you drool over in every fast food commercial.

Speaking of commercials, I had wanted to get these up for Superbowl Sunday this week, but they just didn’t make it. Maybe that’s because I, nor anyone I know, is interested in the game. We’re more like social media geeks than sports fanatics so if you ask my husband and I who played, we have no idea. The only thing I know about Superbowl Sunday is that Katie Perry wore a yalmulkah dress! And I only know that ‘cuz it was all over my whatsapp!

Superbowl or not, these crispy oven-fried chicken tenders are the perfect appetizer for any party. They also make the best child-friendly dinner, with a mayo-salsa sauce for dipping. My picky-eaters loved them, and I’m sure yours will too!

Tortilla Crusted Chicken Fingers

1 lb. chicken breasts, cut into strips
2 eggs, lightly whisked
1 bag BBQ tortilla chips
cooking spray
1/2 cup mayonnaise
1/2 cup salsa

Method:

Preheat oven to 400 degrees. Pour the tortilla chips into a ziploc bag and crush with your hands until completely broken apart into small bits. Set up a dredging station with the chicken strips, eggs and tortilla chips each in a separate dish. Dip the chicken into the egg and then into the tortilla chips, pressing down so the chips stick to the chicken. Place the crusted chicken strips on a well-greased baking sheet. Spray with cooking spray and bake for approximately 20 minutes, until chicken is crispy and cooked through. For best results, serve immediately or remove to a cooling rack so chicken remains crispy.

For the dipping sauce, combine the mayonnaise with the salsa and mix.

EGG-FREE VARIATION: Dip the chicken strips in oil instead of egg and proceed as above.

Related Recipes:

french fried chicken nuggets
nut crusted shnitzel

Post a Comment

Roasted Tomato Soup with Muenster Breadsticks

I really feel bad for you guys. Here I am living it up in sunny Miami, while my fellow Brooklynites are stuck with a curfew while the city shuts down due to a blizzard. I’m truly thinking of you while I sit here relaxing at the beach! :- p

And just to show you how much I care, I’m sharing this comforting roasted tomato soup with muenster breadsticks in honor of Snowmaggedan 2015! I know you all stocked your houses to the hilts, so chances are, you have the ingredients on hand (and then some), so lets get cookin’!

They’re calling this NorthEastern historic and crippling and I’m calling this recipe duo soul-warming and pure comfort food. It’s the perfect kind of meal to eat at the fireplace while piles of fluffy white snow accumulate outside your window. Winter Storm Juno’s got nothing on you.

We start our not-so-little snow feast with roasted tomato soup. If you’ve never roasted tomatoes before, it’s time to start! They become so deliciously sweet – perfect with sweet roasted garlic and shallots. Topping off the soup with pesto and fresh basil just takes it over the top.

You can’t have tomato soup without cheese and bread! I love me some grilled cheese with tomato soup, but roasted tomato soup requires something a bit more sophisticated – like breadsticks! Don’t be overwhelmed by the thought, I keep things simple using a quick & easy pizza dough (you can even use store-bought dough). And for the filling – I use my ultimate favorite cheese of all time – MUENSTER! Muenster is a white cows-milk cheese that melts incredibly well. Natural & Kosher makes convenient pouches of shredded muenster that are perfect for making grilled cheese, mac ‘n cheese, pizza, or quesadillas.  I like to twist my breadsticks so I get lots of the toasted crispy cheese all around, but you can also make these more traditional and keep the cheese inside (see recipe for how).

Now back to sunny Miami – we’re keeping away from the pool today because it’s all of 55 degrees,, and the natives are pulling out their Uggs! I’m still on a high from The Miami Marathon (hashtag Miami Famous) this past Sunday, which I was lucky enough to walk/run in honor of The Friendship Circle.


Running a marathon was something I’ve always wanted to do, but I never thought I’d really do it. When my friend Rochel Leah recruited me for Team Friendship, I wasn’t quite sure what I was getting myself into. Little did I know, I’d have to train 4 times a week to complete 13 miles, when I could barely meet a single mile mark.

Six weeks of training proved nearly impossible in 20 degree weather (and less!), but I pushed myself to my limit and walked/ran as much as I could. Four times a week didn’t happen, but I managed quite a few training sessions, increasing my mileage to as much as 10 miles. I covered Prospect Park, Brooklyn Heights, Dumbo, Williamsburgh, Long Island City and more! I can’t wait to share pics and more about my experience in a future post. In the meantime, you can still support my run and help me reach my fundraising goal here!

I’m off to relax in the sun, but stay warm you guys, I’m thinking of you!

Roasted Tomato Soup:

10 plum tomatoes
6 cloves garlic, peeled
2 shallots, peeled
1/4 cup olive oil
salt and pepper, to taste
1 cup vegetable stock
1/2 tsp dried oregano
pesto, for garnish
fresh basil, for garnish

Preheat the oven to 450 degrees. Slice the tomatoes and shallots in half lengthwise and place them on a baking sheet along with the garlic cloves. Coat the vegetables with olive oil and season with salt and pepper. Roast for 30 minutes.

Place the roasted vegetables in a pot with their juices. Add stock and oregano and bring to a boil. Simmer for 10 minutes and season, to taste, with salt and pepper. Using an immersion blender or food processor, puree the soup until smooth. Adjust the consistency by adding more stock, if needed.

Ladle the soup into cups and garnish with pesto and fresh basil. Serve with muenster breadsticks (recipe follows).

Yields: 6 half cup servings.



Muenster Breadsticks
Thanks to my son’s teacher, Frayda Brown, for this super easy pizza dough recipe! 

1 tbsp dry yeast
1 tsp sugar
1 cup warm water
2 1/2 cups flour
2 tbsp oil
1 tsp salt
4 oz. Natural & Kosher shredded muenster
olive oil
garlic powder
Natural & Kosher grated parmesan

Place the yeast, sugar and water in a large bowl and let it rest until foamy. Add remaining ingredients and mix until a dough forms. Cover the bowl with a kitchen towel and place in a warm place to rise, about 1 hour.

Roll the dough out into a rectangle, adding flour as needed, to keep it from sticking. Spread the muenster cheese over the bottom half of the dough and fold the top half of the dough over the cheese. Using a pizza cutter, slice the dough into sticks and twist carefully. Place the strips on a parchment lined baking sheet and brush with olive oil. Sprinkle with garlic powder and parmesan cheese and bake at 400 degrees until lightly browned, about 20 minutes.

VARIATION: Try mixing some shredded muenster directly into the dough for more cheesy goodness.
SHAPING: If you prefer to keep the cheese inside the dough, roll out small strips of dough into rectangles, fill with shredded cheese and roll into a long rope, pinching to close on all sides. Brush with oil and proceed as above.

Yields: about 12 breadsticks.


This post was sponsored by Natural & Kosher Cheese. Follow them on Facebook, Twitter, Pinterest, Instagram, YouTube, Google+, or via their Blog

Related Recipes:

minestrone soup
3-cheese broccoli pull apart buns
lasagna roll-ups

Post a Comment