Category: Homemade

New Years Cocktail: Strawberry Orange Mimosa

Strawberry Orange MimosaJust a quick recipe for a New Years cocktail. I wanted to do something based on sparkling wine to keep with the festive nature of the holiday.  A riff on a classic brunch cocktail, the mimosa, seemed appropriate.  In order to make it my own, I decided to add strawberry puree, which conveniently made use of the plethora of frozen strawberries in my freezer.

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New Years Cocktail
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Strawberry Orange Mimosa
Prep Time
2 mins
 

A twist on a classic brunch cocktail perfect for your New Year's Party

Course: Beverage, Cocktail
Cuisine: Bar
Keyword: Cocktail, mimosa, new years, orange, orange mimosa, orange strawberry mimosa, strawberry
Servings: 6 glasses
Author: Daniel Peikes
Ingredients
  • 12 fl. oz. Sweet Sparkling Wine About 1/2 a standard bottle, chilled
  • 12 fl. oz. Orange Juice Chilled
  • 1 lb. Frozen Strawberries Defrosted
  • 6 Slices Fresh Strawberries For garnish
Instructions

  1. Blend the frozen strawberries to a puree. Pass the puree through a fine mesh strainer to filter out the seeds.

  2. Add 2 ounces of sparkling wine and 2 ounces of orange juice to each glass.

  3. Top each glass with a tablespoon of the strawberry puree, garnish with a slice of strawberry, and serve immediately.

Here are some other recipes that would be great for your New Year’s party:

The Russian Reindeer: A Moscow Mule with Some Holiday Cheer

Nashville Hot Chicken Wings and Waffles

A Trio of Simple Super Bowl Chicken Wings

Fried Halloumi Cheese Bites with Kansas City-style BBQ sauce

Crispy Beef for a Kosher Christmas

 

Crispy BeefI eat Chinese food on Christmas and if I have time go to the movie theater too (or at least watch Die Hard). The custom for Jews to eat Chinese food on Christmas dates back to the late 1800s. I love making my own Chinese food. While it can be a bit labor intensive, it is easier than you think. Don’t worry if your dumplings don’t look perfect, your family will love them any way. This year I decide, by popular demand, to tackle a simple classic, crispy beef.

Better Crispy Beef

Crispy beef is a Chinese American appetizer that easily converts to a main dish when added to the stir fried vegetables of your choice and served along side white rice, so feel free to dress up the basic version of this recipe and make it your own. We are going to start out by tenderizing the beef by coating it in baking soda. This is similar to what we did in the past for other Chinese dishes such as beef and broccoli.  This changes the pH (remember high school chemistry) which spreads out the fibers of the beef, giving it a softer mouth feel. It is served with a simple sweet soy and sesame sauce, that can be augmented with red pepper flakes if you like  things on the spicy side.

Wok This Way

A wok is one of the most versatile cooking implements you can have. They are fairly inexpensive, especially if you have an Asian restaurant supply store near you.  I just would stay away from the non-stick ones and go with carbon steel.  Because of their high sides woks can be used for sautéing and shallow or deep frying. There is nothing like a fry fest Asian style.  Whether it be deep fried eggrolls or won-tons, lo mein or fried rice, or wok tossed sweet and sour chicken or spicy kung pow beef, I love it all.

What is your favorite Chinese dish? Let us know in the comments. Don’t forget to try some of our other Asian dishes:

Orange Chicken: A Jewish Tradition

Beef and Broccoli(ni) in Brown Sauce

Asian Recipe Collection

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Crispy Beef
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Crispy Beef
Prep Time
40 mins
Cook Time
10 mins
Marinating time
1 hr
 

A Chinese food classic perfect for a kosher Christmas.

Course: Appetizer, Main Course
Cuisine: Asian, Chinese, Holiday, Jewish, Kosher
Keyword: Chinese, christmas, crispy beef, kosher
Servings: 4 Servings
Author: Daniel Peikes
Ingredients
  • 1 lb Pepper steak Sliced in to 1 inch squares, ¼" thick
  • 3 tbsp Baking Soda
Marinade
  • 1/4 cup Soy Sauce
  • 1 tsp White Pepper
  • 1 tbsp Ginger Fresh is best, but dry will work in a pinch.
  • 1 tbsp Sesame Oil
  • 4 cloves Garlic Chopped fine
Sauce
  • 1/2 cup Soy Sauce
  • 1 tbsp Ginger Fresh is best, but dry will work in a pinch.
  • 1/2 cup Honey
  • 1 tbsp Rice Vinegar
  • 2 tbsp Sesame Oil
Coating and Garnish
  • 1/4 Cup Corn Starch
  • Vegetable Oil For frying
  • 1 Bunch Scallions Sliced thin
  • 1/4 Cup Sesame Seeds For garnish
Instructions

  1. In a mixing bowl combine with the baking soda and beef and place in the fridge for a half an hour.

  2. While the beef is in the fridge combine the marinade ingredients in a bowl: soy sauce, ginger, white pepper, and sesame oil. Remove the beef from the fridge rinse off the baking soda and add the beef to the marinade. Place back in the fridge for an hour.

  3. While the beef is marinating combine the sauce in the ingredients in a sauce pot: soy sauce, honey, ginger, rice vinegar, and sesame oil. Place the pot over medium heat and reduce by 25%.

  4. Remove the beef from the marinade and dust with corn starch.

  5. Add enough oil to a wok or large frying pan come about 1 inch up the side and place over medium heat. Once the oil is hot fry the beef in batches until golden brown and remove to a paper towel lined plate.

  6. Once the all the beef is fried, allow the oil to cool and pour it out of the wok or pan. Add the sauce to wok or pan and place over low heat. Add the beef to the sauce and stir to coat.

  7. Serve immediately topped with the sliced scallions and sesame seeds with white rice.

 

Maple Pecan Twice Baked Sweet Potatoes

Maple Pecan Twice Baked Sweet Potatoes

Thanksgiving is almost upon us, and one thing I like to do is try and elevate some of my dishes.  I take a dish that I would make for any Friday night and give it a little more pizzazz. Sweet potatoes are a classic fall side dish. They have so more potential than being simply roasted or mashed and baked in a casserole with marshmallows on top. 

First thing you can do is a add some warm fall spices to your mash. Flavors such as cinnamon, ginger, and nutmeg will give your sweet potatoes a nice zing. If you really like it you also add some clove, but use it sparingly as it can easily overtake a dish.  Adding a bit of maple syrup for some complex sweetness wouldn’t be a bad thing either. Just please do not use “pancake syrup.” If you don’t have real maple syrup you can use honey in a pinch. The pecans also give some nice textural contrast to what is otherwise a fairly mushy dish.

By piping the sweet potato back in to the skin you get a fun presentation.  When you make individual portions as opposed to a large casserole, it seems a little more special and brings a little bit extra to your holiday table. This will be a dish that deserves a place right next to your beautifully  cooked turkey (or duck if you want to do something a little different). Just don’t let me catch you putting them next to the cranberry sauce that still looks like the can.

Also, please don’t call them yams. Sweet potatoes and yams are two different things. Don’t forget to check out Rachel’s latest Thanksgiving recipe: Gluten-Free Pumpkin Cornbread or our other Thanksgiving recipes. Finally, let us know how you make Thanksgiving special or just something are thankful for in the comments.

 

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Maple Pecan Twice Baked Sweet Potatoes
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Maple Pecan Twice Baked Sweet Potatoes
Prep Time
10 mins
Cook Time
2 hrs
Cooling Time
4 hrs
 

A tasty side dish for your Thanksgiving table

Course: Side Dish
Cuisine: Holiday, Kosher, Thanksgiving
Keyword: Holiday, Sweet Potatoes, Thanksgiving
Servings: 6 People
Author: Daniel Peikes
Ingredients
  • 6 Large Sweet Potatoes
  • 1 Stick Butter or Margarine
  • 1 tbsp Cinnamon
  • 1 tbsp Ginger
  • 1 tbsp Nutmeg
  • Salt and Pepper To taste
  • Real Maple Syrup For brushing on top of your sweet potatoes
  • 48 Whole Pecans
Instructions

  1. Position a rack in your oven in the farthest position from the heat source that still allows you to enough space for a baking sheet loaded with sweet potatoes. If the heating element is on the bottom place your rack towards the top, and if the heating element is on the bottom then place the rack towards the bottom. This helps the sweet potatoes bake more evenly.

  2. Preheat your oven to 350°F.

  3. Wash the outside of your sweet potatoes and place them whole on a parchment paper lined baking sheet.

  4. Bake until a paring knife easily goes through your largest potato, about a 1 ½ hours. Be careful to try and pierce the sweet potato as close to center as possible as you will be splitting the potato and reusing the skin later.

  5. Allow your sweet potatoes to cool completely. Then cut them in half the long way and scoop out the flesh, being careful not tear the skin, and add it to a large mixing bowl.

  6. Preheat the oven to 350°F again.

  7. Add the butter (or margarine), cinnamon, nutmeg, ginger, salt, and pepper to the sweet potato flesh and mash until smooth.

  8. Place the sweet potato mixture in a piping bag. Place the skins on parchment lined baking sheet and and use the piping bag to refill the skins. It should fill about 6 skins. If you are feeling fancy, use different tips to a cool design.

  9. Brush the top of each sweet potato with maple syrup and artfully place 8 pecans on each sweet potato . Then brush the pecans with maple syrup.

  10. Bake until the the top starts to brown, about 30 minutes, and serve immediately.

 

Gluten-Free Pumpkin Cornbread

As promised, here’s a new recipe to add to your Thanksgiving collection! What better way to ring in a Thanksgiving feast then pulling out a cast iron pan to make my (gluten-free) Pumpkin Cornbread! And it just feels so right to marry these two together. Just a disclaimer here, I didn’t end up using a full can of pumpkin puree because it made the cornbread a bit dense. But if you like that or you don’t want to save the excess pumpkin in your fridge, by all means, go for it.

And since usually when we all look up recipes online, we skip the text and scroll right to the recipe, so here ya go! Keeping this short and sweet, because well, pumpkin cornbread doesn’t need all the extra fanfare. We all know it’s delish. Just add some honey (or honey butter) on top, and it’s autumn perfection.

Enjoy!

Check out some other MYV Thanksgiving recipes here! And one of my personal favorites…

Ginger Lime Cranberry Sauce

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Gluten-Free Pumpkin Cornbread
Prep Time
10 mins
Cook Time
35 mins
 
Course: Side
Servings: 8 servings
Author: Rachel Katzman
Ingredients
  • 1 1/2 cups Cornmeal
  • 1 cup Almond Flour
  • 1 tbsp Baking Powder
  • 3/4 tsp Sea Salt
  • Dash of Cinnamon I didn't measure here, I just sprinkled some in! You could also add in some ginger too for a kick!
  • 1 cup Pumpkin Puree Not pumpkin pie filling
  • 1 cup Almond Milk
  • 1/3 cup Oil I used Avocado oil for its neutral flavor but you can also use olive oil or (refined) coconut oil. The refined coconut oil tastes less "coconutty". Or you could use butter if you're making this dairy
  • 1/3 cup Honey
  • 2 Eggs
Instructions

  1. Pre-heat the oven to 350F.

  2. In a large bowl, mix all of of the dry ingredients together

  3. In a separate large bowl, mix the wet ingredients together

  4. Add the dry ingredients into the bowl with the wet ingredients and make sure not to overmix

  5. Lightly grease a cast iron pan and pour in the batter and smooth around the pan using your hands or the back of a spoon

  6. Bake for 30-35 minutes

  7. Cut into slices and drizzle with honey if desired. I like it best served warm, especially because the honey sinks into the cornbread, YUM! Or, if you're making this dairy, you could mix a little softened butter with honey and add a pat of honey butter to the top of your slice!

Roasted Salmon with Spicy Thai Coconut Red Curry Sauce

Roasted Salmon with Spicy Thai Coconut Red Curry Sauce

Yup, we’re here again. That time where we look at our calendars and think, “is it REALLY almost Rosh Hashanah? Where did this YEAR go?!” That’s what we’re all thinking, especially with the last year and a half in a total time warp.

Well, for this year’s Rosh Hashanah menu, I’ll be making Roasted Salmon with Spicy Thai Coconut Red Curry Sauce.

Not So Tradish

Wait, what? Thai Coconut Red Curry Sauce…for a the Jewish New Year?!

Okay, hear me out.

What are we all eating on Rosh Hashanah? Well, if my mom is reading this, then she’ll remember when I was 4 years old and I would reply, “Tzicken”! LOL Yup, that was back when I ate chicken!

But in reality, we’re devouring apples, honey, pomegranate, maybe some starfruit or dragonfruit – all the new fruits we can get our hands on. We’re consuming a lot of fruit and its sweet accompaniments. So, I made this Baked Salmon with Spicy Thai Coconut Red Curry Sauce dish to counter all of the honey and sweetness in our palates in our upcoming yom tov meals. And since honey and chilies pair so well together, it felt like a match made in heaven.

It’s okay to lick your bowl

I first created this recipe several months ago just out of a craving of something spicy, with my red curry powder from The Spice House and creamy coconut milk. Plus adding in some salmon for protein and tomatoes and green beans makes this a complete dish.

What developed that day was a sauce that was truly irresistible and fulfilled every craving. For real. Ask my husband. He’ll tell you that he’s seen me lick my bowl clean. The sauce is so versatile, you can make it to go on just about everything – it would be delish with some roasted or grilled veggies! And I served it with some fish patties for a Shabbat appetizer that were a bit hit! I’ve even dipped tortilla chips in it (it’s no joke how much I love it). My sister-in-law’s mother immediately asked me how I made this, after I shared a “preview” in our family WhatsApp group. And like usual I just made up the recipe, so I needed to finally write something down. This is for you, Levana!!

So I finally wrote down the recipe, albeit with a few tweaks because I KNOW I’m making this again and again and again. Because it’s THAT good. It’s so warm and satisfying. Perfectly spicy, creamy and tangy from the lemongrass and a perfect dish to make on a cool autumn night.

Though it may not be your traditional Rosh Hashanah appetizer, I say “why not”? Why not “spice” (with Thai chilies?) things up and add some flavorful traditions to your yom tov seder meals. Who says you can’t have delicious food at any holiday meal?

Wishing you all a Shana Tova! Here’s to a happy and healthy New Year!

Click here to get lots more Rosh Hashanah recipes!

 

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Roasted Salmon with Spicy Thai Coconut Red Curry Sauce
Course: Fish
Cuisine: Thai
Servings: 4 people
Author: Rachel Katzman
Ingredients
  • 2-3 Garlic cloves, diced
  • 1-2 Thai Chiles, finely diced I like things HOT, so sometimes I use 3-4 chilies, because I'm crazy. Feel free to remove as many of the seeds as possible to reduce the heat
  • 1 tsp Red Curry Powder
  • 1/4 tsp Salt
  • 1/4 tsp Pepper
  • 1 15 oz. can Coconut Milk (full fat, NOT the light version)
  • 1/2 Stalk of lemongrass, finely diced (or zest and juice of half a lemon) Remove the outer tough layers, take a chef's knife and pound the lemongrass to release the oils and finely dice the mid-section of the stalk. Feel free to use fresh lemon juice & zest instead
  • 1/2 tsp Tomato Paste I don't measure, I just do 1 big squeeze (from the tube), much easier than using a can
  • 2 4 oz. Salmon fillets Season with salt and pepper
  • 1 tsp. Extra Virgin Olive Oil
Instructions

  1. Pre-heat oven to 425F for the salmon. Meanwhile, start making the sauce

  2. In a large, deep skillet, add 1 tsp. of extra virgin olive oil and add the garlic, red curry powder, diced chilies and diced lemongrass (if using)

  3. Cook for about 1 minute on medium heat - be careful not to burn the garlic

  4. Add the canned coconut milk and tomato paste and whisk until smooth

  5. Season with salt and pepper and adjust as needed

  6. If you're not using lemongrass, add in the lemon juice here

  7. Add your cherry tomatoes and green beans (if using)

  8. Meanwhile, add salt and pepper to the salmon filets and bake the salmon at 425F for 10 minutes

  9. Cook on medium heat for about 5-6 minutes until the sauce has thickened

  10. Add your salmon to a big plate or bowl and top with the sauce, garnish with chopped cilantro or green onion and a squeeze of lemon!

Watermelon Tomato Salad

 

Watermelon Tomato Salad

End-of-Summer produce haul

Why does summer always seem to FLY by? Maybe we’re all having too much fun (hopefully), or maybe we’re all too busy eating this delicious and fresh Watermelon Tomato Salad! This is a perfect use of your end-of-season tomatoes that you’ve worked hard to grow on your deck.

I made the watermelon tomato salad when my parents came to visit Ellie and me in our new condo, over July 4th weekend. It’s super easy to assemble. Just mix chopped watermelon, tomato, fresh mint and a simple dressing of vinegar, olive oil and sumac (that’s the key). This salad is the perfect addition to a hot summer Shabbat lunch side dish and will definitely be a crowd-pleaser! Even my father-in-law was kind of blown away by this simple, yet delicious salad. The watermelon and tomato pairing was a new combo for him but he went back for seconds (and possibly thirds), so I think he was a fan. 🙂

You all know I LOVE sumac – I think it’s so underappreciated! It has a hint of tart and lemony flavor and pairs perfectly with the sweetness of the watermelon and tomato. I used Trader Joe’s raspberry vinegar as the base for the dressing but apple cider or white wine vinegar would be great too!

So go ahead and grab a glass or wine or a refreshing cocktail, a BIG bowl of this salad and enjoy those last few weeks of summer. Salud!

Want some more light and easy summer recipes? Check out a few here!

Raw Walnut Tacos

Israeli Shawarma Feta Salad

Tomato Pomegranate Salad

Fish Tacos With Mango Peach Pico De Gallo

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Watermelon Tomato Salad
Prep Time
15 mins
 
Course: Salad
Servings: 2 people
Author: Rachel Katzman
Ingredients
  • 2 cups Cherry Tomatoes, sliced I like to use a mixture of colors!
  • 2 cups Watermelon, diced Preferably chilled
  • 1 Handful Fresh mint, julienned (or chopped)
  • 1/2 tsp. Sumac
  • 1 tsp. Raspberry Vinegar Or use whatever you have at home - white wine, apple cider - those would all be good
  • 1 tsp. Extra Virgin Olive Oil
  • 1/4 tsp. Salt
Instructions

  1. Add the tomatoes, watermelon and mint to a small bowl

  2. Mix the sumac, vinegar, olive oil and salt in a small bowl and drizzle over the salad

  3. Mix well, making sure not to break up the tomatoes or watermelon. Serve within a few hours of making the salad - either cold or room temp (the watermelon is best served cold so I like to keep it in my fridge until I'm ready to assemble the salad)

I

Ricotta Chocolate Chip Cheesecake

Ricotta Chocolate Chip Cheesecake

I can’t believe it’s already mid-July. Seriously, where did this year go already? Well, now that the 9 days before Tisha B’av are here, MYV presents you with some great meatless recipes, including my Ricotta Chocolate Chip Cheesecake.

Truthfully, the 9 days always sneak up on me. Of course I know when the start of the 3 weeks (before Tisha B’av starts) but since I’m meatless all year round, I have to remind myself to meal prep a bit different during these 9 days to make sure I don’t accidentally prepare a deli sandwich for Ellie!

Lazy Dessert

This dessert could not be easier. It’s basically the lazy man’s cheesecake. No water bath, no laundry list of ingredients and a really, really long wait time to chill in the fridge. Just a handful of ingredients that literally took me under 5 minutes to make and pop in the oven. I made a cheesecake for Shavuot and while it was absolutely delicious, I was reminded how long the process takes. And it’s so tempting to dig right in the second it comes out of the oven. But no, patience is a virtue. And a necessity in making cheesecake.

The ricotta cheese and a splash of lemon juice gives the cheesecake a nice creamy but tangy flavor – the perfect cheesecake copycat. Now, I used chocolate chips, but you could add in some fresh berries (perhaps from your summer garden or farmers market) or swirl in some peanut butter along with your chocolate chips for a decadent twist. And by all means, if you have some fresh berry compote in your fridge, you must spoon some on top. And while you’re at it, go crazy with some whipped cream! A cheesecake that takes this little time (and only 45 minutes in the oven) is truly special. And I’m guessing it might make an appearance in your dessert repertoire next Shavuot.

Have a safe and easy fast, friends!

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Ricotta Chocolate Chip Cheesecake
Prep Time
5 mins
Cook Time
45 mins
 
Course: Dessert
Servings: 8 people
Author: Rachel Katzman
Ingredients
  • 1 16oz container Ricotta Cheese
  • 2 Eggs (large)
  • 1/4 cup Coconut Flour
  • 1/2 cup Sweetener
  • 1 tbsp. Lemon Juice
  • 1/4 tsp. Vanilla or Maple extract
  • 1/4 tsp. Kosher Salt
  • 1/2 cup Chocolate Chips
Instructions

  1. Preheat oven to 350F

  2. Line a non-stick 9-inch round or 8x8 inch square baking dish with parchment paper or non-stick spray

  3. Mix all ingredients together in a medium-size bowl

  4. Add the mixture to the baking pan and smooth out the top

  5. Bake for 45 minutes

  6. Let the cake cool completely before slicing

  7. Serve with berry compote or whipped cream! Or BOTH!

  8. Store leftovers in the fridge (HA, as if there will be leftovers)

Looking for some more recipes for the 9 meatless days before Tisha B’av? We’ve got you covered!

Broccoli Cheddar Soup

Sausage, Egg & Cheese Casserole

 

Raw Walnut Tacos

Nashville Hot Chicken Wings and Waffles

Nashville Hot Chicken and Waffles

No So Hot Nashville Hot Chicken

Recently I had two fried chicken dishes from two different local institutions (that will remain nameless) that were just underwhelming. Not bad, but they just didn’t live up to their potential. The first one was a Nashville hot chicken sandwich. It was made with a boneless, skinless, chicken breast which just seems wrong for Nashville hot chicken.  I think that Nashville Hot chicken needs a bone in it, and therefore really doesn’t work in a sandwich.  The spice level was a little weak, but I guess you if you are trying to appeal to a large crowd that is somewhat excusable.  It was served with mayo based coleslaw in the sandwich. I am not a huge fan of coleslaw in general, and it makes for a messy sandwich.

Never Eat Soggy Waffles

The second dish was chicken and waffles.  While the chicken was tasty and crispy, they used breaded white meat boneless strips which was just wrong. Fried chicken should be bone in, skin on, and and flour dredged. The waffle had good flavor, but got soggy instantly.  They served it with a jalapeno maple syrup and a pareve honey “butter” that just seemed like an afterthought.  For the maple syrup, it looked like they just added jarred pickled jalapenos to maple syrup right out of the bottle, and the flavors just clashed. The honey butter just tasted like low quality margarine with a little sweetness.

Making it Better With a Mash-up

After eating both of these dishes I knew I could do better. A little while ago I obtained a mini waffle maker, and decided it was going to stay pareve. This was my chance to take on these dishes, and put my own spin on them. I decided to combine and miniaturize them, because everything is cuter when it is smaller. Chicken wings worked perfectly for this application as they are small enough to pair with the mini waffle for an appetizer or hors d’oeuvre, and still provide that bone that adds so much flavor and interactivity that is crucial to the fried chicken eating experience.

If you don’t like heat you can leave off the Nashville sauce (although I don’t recommend it) or check out one of our other chicken wing recipes linked at the bottom of the post.

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Nashville Hot Chicken and Waffles
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Nashville Hot Chicken Wings With Hot Honey
Prep Time
10 mins
Cook Time
10 mins
 
Servings: 3 servings
Author: Daniel Peikes
Ingredients
Fried Chicken Wings
  • 12 Chicken Wings
  • 2 cups Nondairy Milk or Buttermilk
  • 1 tbsp Louisiana Style Vinegar Based Hot Sauce Such as Crystal brand
  • 2 Large Eggs Beaten
  • 1½ Cup All Purpose Flour
  • ½ Cup Corn Starch
  • 1 tbsp Baking Powder
  • 1 tsp Kosher Salt
  • 1 tsp Freshly Ground Black Pepper
  • 1 tsp Cayenne Pepper
  • 1 tsp Sweet Paprika
  • 2 tbsp Light Brown Sugar
  • Vegetable Oil For Frying
Nashville Hot Chicken Sauce
  • 1 tbsp Red Pepper Flakes
  • 1 tbsp Granulated Garlic Powder
  • 1 tbsp Granulated Onion Powder
  • 1 tbsp Cayenne Pepper
  • ½ Cup Real Maple Syrup Don't you dare use "pancake" syrup
  • ½ Cup Vegetable Oil
Hot Honey
  • 1 Cup Honey
  • 1 tbsp Red Pepper Flakes
Instructions
Fried Chicken Instructions

  1. In a large bowl combine the flour, corn starch, cayenne pepper, sweet paprika, brown sugar, baking powder, salt, and pepper in a large bowl. Wisk until thoroughly combined.

  2. In another large bowl combine the nondairy milk or buttermilk, eggs, and the hot sauce. Whisk to combine.

  3. Add a few tablespoons of the buttermilk to the flour mixture, distributing the buttermilk to create lumps of the flour mixture. This adds extra craggily bits to your chicken coating, for maximum crunch.

  4. Dredge the chicken wings in the flour mixture, then dip in the milk mixture, and finally back in the flour mixture. Place on a wire rack.

  5. Add 2 inches of frying oil to your skillet and place over medium heat. Bring your oil to 350°F. Fry your wings on both sides in 3 batches until golden brown.

Nashville Hot Chicken Sauce

  1. Using a whisk, thoroughly combine the red pepper flakes, cayenne, garlic powder, onion powder, oil, and maple syrup in a bowl. Place in a saucepan over low heat , and stir to bring to the flavors together. Cook just until heated through.

Hot Honey

  1. In a small sauce pan combine the honey and red pepper flakes. Place over low heat, stirring constantly to prevent burning, until the honey is infused with the pepper flakes.

Assembly

  1. Brush the Nashville hot chicken sauce on the cooked wings, or dunk them in if you are feeling brave (You may need to double the recipe if you are going for the dunk). Serve on a waffle, or with a biscuit or cornbread, and drizzle with the hot honey.

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Nashville Hot Chicken and Waffles
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(Mini) Waffles
Prep Time
10 mins
Cook Time
10 mins
 

A classic waffle recipe with the addition of brown sugar for a bit more sweetness, caramel notes, and color. Great for breakfast or chicken and waffles.

Course: Appetizer, Breakfast, Dinner, Lunch
Servings: 4 Servings
Author: Daniel Peikes
Ingredients
  • 2 Cups All Purpose Flour
  • 2 tsp Salt
  • 3 tbsp Light Brown Sugar
  • 3 tbsp Granulated White Sugar
  • 1 tbsp Baking Powder
  • 1 tsp Baking Soda
  • 2 Cups (Nondairy) Milk
  • 1 Stick Butter, Margarine, or Other Butter Substitute Melted in the microwave on low power
  • 3 Large Eggs
  • Cooking Spray
Instructions

  1. In a large bowl add the flour, salt, brown sugar, white sugar, baking powder, and baking soda and whisk to combine thoroughly.

  2. In a separate bowl combine the (nondairy) milk with the eggs and whisk until the eggs are fully incorporated. Then whisk in the melted butter (or margarine/butter substitute).

  3. Add the wet ingredients to the dry ingredients and stir until you no longer see any dry flour. It is ok if there are still lumps. Allow the batter to rest for five minutes.

  4. Spray your waffle iron with nonstick cooking spray and allow to get hot. Ladle the recommended amount of batter in to your waffle iron and cook until golden brown and delicious. Serve immediately, or keep warm in a single layer in a low oven.

Here are few more of my chicken recipes:

A Trio of Simple Super Bowl Chicken Wings

Homemade Popcorn Chicken With Sweet and Tangy Amba Dipping Sauce

 

Broccoli Cheddar Soup

I was cleaning out my freezer the other day and I had a giant bag of frozen broccoli. I wasn’t really in the mood for roasted veggies, just craving something different. Looking in the fridge, I realized we had shredded cheddar cheese of course, the classic Broccoli Cheddar Soup immediately came to mind.

Now sure, this soup is great a cold winter day and well, it has been a bit chilly here lately in Chicago. But since Shavuot starts in just a couple days, this is a great time for this soup to shine. Hello CHEESE!

Childhood Classic

Growing up in Omaha, Nebraska, we kept kosher in the house. but at that time, we were still eating out at non-kosher restaurants. My dad would take my younger sister Avi and me to Panera Bread on occasion and our order of choice was the Broccoli Cheddar Soup. Sometimes with the bread bowl. I mean, it’s a great idea in theory, but really, it’s just too much. I have no idea how we would devour the soup AND the bread bowl. Growing kids, I guess, HA!

How fun is it to recreate classic restaurant dishes at home? The food don’t always turn out exactly as we remember, but the moment I tasted this soup, I was instantly brought back to my childhood. Sitting at the booth at Panera with my sister and my dad, eating this soup just reminds me of home. Pure nostalgia. I guess that’s the whole idea of comfort food!

This soup does the trick. Not only is it homey and comforting, but it’s ridiculously easy, with only a handful of ingredients. Oh and it reheats well – perfect for a yom tov meal.

I hope you get as much joy eating this as I did. 🙂 Happy Shavuot!

Don’t forget to check out our other Shavuot recipes here!

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Broccoli Cheddar Soup
Course: Soup
Servings: 8 servings
Author: Rachel Katzman
Ingredients
  • 4 Garlic cloves, minced
  • 3 cups Low-sodium vegetable broth
  • 1 cup Heavy Cream
  • 4 cups Broccoli florets Use frozen to make it SO much easier!
  • 3 cups Shredded cheddar cheese
  • 1/2 tsp Salt
  • 1/4 tsp Pepper
  • 1 tbsp. Butter, or ghee
Instructions

  1. In a large pot, melt the butter or ghee on medium heat and cook the garlic for about 1 minute

  2. Add the broth, broccoli, heavy cream, salt and pepper and bring to a boil

  3. Simmer the soup covered for about 20 minutes, or until the broccoli is tender

  4. Reduce the heat to low and blend the soup with an immersion/stick blender. If you want to keep chunks of broccoli, you can either use a slotted spoon to take some out, or just blend until most of it is pureed

  5. Turn off the heat and add in the cheddar cheese about 1/2 cup at a time and immediately blend using your immersion blender. If you saved some broccoli for texture, return it to the soup and stir. This is a trick I learned from reading other bloggers and reading cookbooks for this post - blending the cheddar cheese into the soup helps not only to thicken but it prevents the cheese from getting clumpy in the soup

  6. Serve hot with extra cheddar cheese sprinkled on top (and I added a crazy of fresh pepper to garnish too). Bread bowl optional. 🙂

Sausage, Egg & Cheese Casserole

Sausage, Egg & Cheese Casserole

Hello friends! And almost Happy Shavout! Now, I know the title of this may may sound a little odd, but don’t worry, I’m using meatless meat here, specifically the Beyond Meat, to make this awesomely-easy Sausage Egg & Cheese Casserole, your newest savory dairy kugel for the upcoming holiday!

Spin on a classic breakfast Sandwich

If you’re not into using the parve meat, you can most definitely make this without it, but it definitely amps up the flavor and makes this a hearty side dish, otherwise, you’re just doing well, egg and cheese. Although there is nothing wrong with that combo.

For this year’s Shavuot recipes, I’m aiming for something easy. A throw-in-the-oven and don’t-think-about-it kind of dish. This casserole is just that. I browned the Beyond Beef on the stove, adding some salt, pepper and cumin. breaking it up with a wooden spoon until it was crumbly like sausage. Then I whisked the eggs, cream, garlic, salt and pepper in a bowl. I added the “beef” into a greased pan, topped with cheddar cheese and poured the egg and cream mixture on top. I also added in some pickled jalapenos just for fun. But that’s optional!

Leftover Magic

The great thing about this casserole, or kugel is that it’s great hot, room temp or even cold. It reheats well and you can even freeze leftovers!

What’s even more fun? Reheat this (at 325 for about 10 minutes) for the last days of yomtov, toast up some bagels and cut a few pieces of this casserole into thin slices and you’ve got yourself a “sausage, egg & cheese bagel”.

Chag Sameach! Now, let the dairy fest begin!

Want some more Shavuot recipes? Check out some past posts from Meat Your Vegetables here:

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Sausage, Egg & Cheese Casserole
Prep Time
10 mins
Cook Time
35 mins
 
Course: Brunch, Side Dish
Servings: 12 servings
Author: Rachel Katzman
Ingredients
  • 1 16 oz. Package of Beyond Beef If you have parve "sausages" like the Beyond Meat Sausage, those would be delish here! Just chop 'em up!
  • 8 Large Eggs
  • 1/4 cup Heavy Cream
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 2 Garlic cloves, minced Or, I "pressed" them through my microplane zester. So much easier than mincing!
  • 1 handful Pickled jalapenos Optional, or add in fresh hot peppers if you have them! You could also add thinly sliced red onion, green pepper, or mushrooms
  • 1 cup Cheddar Cheese, shredded
  • 2 Green onions, thinly sliced For garnish
Instructions

  1. In a medium-sized skillet, brown the beyond beef. Use a wooden spoon to break up the meat into small chunks, like sausage. Add 1/4 salt and 1/4 pepper and cook for about 10 min.

  2. Pre-heat oven to 350F.

  3. While the meat is browning, crack the eggs into a medium/large bowl. Add in the cream, garlic, salt and pepper.

  4. When the meat is done, add it to a greased 9.5 x 9.5" pan.

  5. Sprinkle the cheese over the "sausage" then add in a handful of pickled jalapenos and pour the egg and cream mixture.

  6. Make sure the cream mixture is incorporated into all nooks and crannies of the casserole. You might need to use your hands to make sure all spots are covered, but it doesn't have to be perfect.

  7. Bake for 35 minutes.

  8. Let the casserole cool, then cut into squares and garnish with sliced green onions. Enjoy!