Category: Chanukah

Smashed Tater Tots with Greek Yogurt Ranch

I love me some tater tots, who doesnt?! I’ve smashed them in a waffle iron, tossed them in buffallo sauce and used them to top shepherd’s pie! They make a great stand-in for latkes, and you can control just how smashed you want ’em! Smash between 2 sheet trays for medium smash and flatten with the bottom of a measuring cup for extra crispy tater tot chips! No matter how you serve them, they’re bound to be a fun appetizer for your Chanukah party!

Smashed Tater Tops with Greek Yogurt Ranch

1/2 bag frozen Tater Tots
1 cup Greek yogurt
1 frozen cube dill (or 1 tbsp fresh)
1 frozen cube basil (or 1 tbsp fresh)
1 tsp dried chives (or 1 tbsp fresh)
1 tsp dried parsley (or 1 tbsp fresh)
1 tsp onion powder
1 clove garlic, minced
1 tsp fresh squeezed lemon juice or vinegar (I used red wine vinegar)
1/2 tsp salt
pinch red pepper flakes or freshly ground black pepper
1/2 tsp honey, optional

Method:

Preheat oven to 425 degrees. Line a sheet pan with parchment paper. spread the tater tots out on the tray and bake for 10 minutes. Cover the tater tots with another sheet of parchment paper and press a second sheet tray over the tots to flatten them (make sure they are spread apart before smashing). You can bake a second time at this point, or, if you prefer to have them thin, use the bottom of a glass or measuring cup to flatten further.

Bake a second time until extra crispy, about 10 minutes.

While the tater tots are baking, mix the ranch ingredients. Dip and enjoy!

 

Other Chip & Dip ideas:

parmesan lasagnas chips with pizza hummus
zaatar eggplant chips with harissa whipped feta
parmesan zucchini chips

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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 cup milk
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, milk, 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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Beef Nigiri

If you’re into sushi (most kosher-observant Jews are – that’s why they have a sushi stand in every kosher pizza store!), chances are you’ve had nigiri – a mound of sweet sushi rice topped with a slice of raw fish.

Omakase is all the rage these days – a form of Japanese dining where an experienced sushi chef serves a curated menu of sushi – ranging from nigiri, to sashimi and hand rolls. Onigiri is always my favorite – the sweet rice and fresh fish simply melt on your tongue.

So, I decided to make a meat-lovers version, using Denver steak that I could slice thinly to resemble raw fish. And to take it over the top, I made a simple Korean glaze in the pan drippings that I brush over the meat for an added touch.

These little nuggets of deliciousness are easy to put together and just perfect for holiday parties and get-togethers.

To view the reel on Instagram click here.

Beef Nigiri

2 cups sushi rice
3 cups water
2 tbsp rice vinegar
1 1/2 tbsp sugar
1 tsp salt
2 strips Denver steak
Salt and pepper, to taste
1 1/2 tbsp grapeseed oil
1 clove garlic, minced
1 heaping tbsp gochujang
Juice of 1 lime
2 tsp soy sauce
2 tbsp honey
Optional toppings: Sliced jalapeño, toasted sesame seeds, spicy mayo, sweet sauce, micro greens

Method:

Rinse the sushi rice in a fine mesh sieve until the water runs clear. Add the rice and water to a sauce pan, cover and simmer for 20 minutes. Keep covered and steam for 10 minutes.

In a small bowl combine the rice vinegar, sugar and salt. For the mixture over the rice and stir to incorporate.

Using wet hands, or hands that are moisten with a bit of sesame oil, divided sushi right into small torpedo shaped mounds.

Are heat oil in a cast iron or heavy bottom skillet until shimmering. Season to Denver steak with salt and pepper and Sierra over high heat for 2-3 minutes per side. Rest for 10 minutes and slice thinly.

In the same pan that you seared the meat, With the heat turned off, add the garlic, gochujang, lime juice, soy sauce and honey. Whisk over medium heat until thickened.

Spread the sliced meat over the mountains of sushi rice and brush with the pan sauce. Top with your garnishes of choice.

Related Recipes:

More Appetizers

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