Category: Kosher

Fish Tacos With Mango Peach Pico De Gallo

Fish Tacos

Fish Tacos

The “Three Weeks” are upon us and we are fast approaching the “Nine Days“.  During the Nine Days many Ashkenazi Orthodox Jews refrain from eating meat and poultry. Fish is often the go to protein for many people during that time. I love tacos! Tacos are the worlds most flexible food. You can fill a taco with almost anything. You can top a taco with as much or as little as you would like.  So for the Nine Days why not go with the ever popular fish tacos?

For fish tacos I would stay away from any fish that are too oily, like mackerel. Stick with a basic firm fleshed white fish like cod.  In the Chicagoland area we have something called “White Fish”.  I am not sure exactly what species is it , but seems to work well for fish tacos.  In a pinch you can use tilapia, but it often comes frozen or previously frozen and thawed, and I find it has a slightly “fishy” taste, so I tend to avoid it.

Talking Tortillas

As for a tortilla I went with a basic medium sized corn tortilla. If you really want to get fancy you can make you own tortillas. I recommend my recipe for poblano tortillas. If you want something more suited for an appetizer or hor d’oeuvre you can use a small “street Taco” sized to tortilla. I like the texture you get from corn tortilla, but if you prefer a flour tortilla go for it. Like I said, tacos are flexible.  

Peach Pico

With summer upon us, peaches are in season. Mixing the peaches with the brightness of mango, the heat of jalapeno, and sharpness of the red onion makes a great balanced pico de gallo to top your fish tacos. Note that I don’t include tomatoes in my pico , as I abhor raw tomatoes (but love ketchup), but if you like them feel free to add them in. Also, with fish tacos you have the opportunity to use real dairy. A basic crema is super easy to make.  I just combine standard sour cream with the zest and juice of a lime, but  you can use crème fraîche or add some other flavors, have fun with it. 

Check out some of our other meat and poultry free recipes:

Meatless-stuffed Eggplant with Cilantro Tahini Sauce

Spinach Ravioli With Alfredo Sauce

Tostito Tacos

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Fish Tacos
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Fish Tacos With Mango Peach Pico De Gallo
Prep Time
10 mins
Cook Time
5 mins
 

A tasty taco, great for when you want something a little lighter or can't have meat.

Course: Dinner, Lunch, Snack
Cuisine: baja, Mexican, Tex-Mex
Keyword: Fish Taco
Servings: 3 Tacos
Author: Daniel Peikes
Ingredients
Fried Fish
  • ½ lb Firm Fleshed White Fish Such as Cod Skin removed.
  • 1 Cup All Purpose Flour Divided.
  • 1 Cup Beer Nothing fancy or too heavy.
  • 1 tsp Cayenne Pepper Powder
  • Salt and Pepper To taste
  • Neutral Oil for Frying Such as vegetable or canola. This is NOT the time to use your fancy extra virgin olive oil.
  • 3 Medium Sized White Corn Flour Tortilla
Mango Peach Pico De Gallo
  • ½ Cup Fresh Diced Mango
  • ½ Cup Fresh Diced Peach
  • ¼ Cup Diced Red Onion
  • ¼ Cup Diced Jalapeno
  • Juice of One Lime
  • ¼ Cup Fresh Cilantro Leaves Stems removed
  • 1 tsp Salt
Crema
  • 8 oz Sour Cream
  • Juice and Zest of One Lime
Instructions
Mango Peach Pico De Gallo

  1. In a mixing bowl combined the mango, peach, onion, jalapeno, salt, lime juice, and cilantro. Mix with a large spoon until all the components are well distributed.

Crema

  1. In a mixing bowl, combine the sour cream with the lime juice and zest.

Fish Tacos

  1. In a mixing bowl combine the cayenne pepper powder and half the flour (½ cup) with the beer (1 cup). Stir until there the mixture forms a thin batter. The batter should be fairly runny. Put the batter aside to allow the flour to hydrate and the gluten to relax.

  2. Cut your fish in to 1"x4" strips. If your fish has skin remove it.

  3. Add enough oil to a frying pan to come about a ½" up the side, and place on the stove over medium heat. Allow the oil to come to 350°F

  4. In a shallow dish add the salt and pepper to the remainder of the flour (½ cup) and stir to distribute. Lightly dust your fish strips in the flour, then dip in to the batter and allow the excess to drip off. You only want a thin coating of batter.

  5. Fry until golden brown on each side. It should only take a about 2 minutes per side, but cook to desired color not time.

  6. Once your fish is fried remove the pan from the fire and use the burner to toast your tortillas. Place each tortilla directly on the grate flipping every five seconds until they just begin to char around the edges and start to get some dark spots. Alternatively you can place them under the broiler on low for a few seconds to achieve the same effect.

  7. Place a piece of your fish in your tortilla, top with the mango peach pico de gallo, drizzle on some crema, and enjoy.

 

 

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. 🙂

The Cheese Board: Beginner, Intermediate, and Expert Level

Charcuterie boards seem to be all the rage these days. While we have already covered making large meat-based charcuterie boards, with the holiday of Shavuot approaching and its concentration on dairy, I figured it was time to address how to make a smaller cheese board. This is one of those times were the quality of the ingredients really makes a difference. As cheese boards are fairly simple, you cannot hide behind technique. When I am looking for high quality cheese that is beyond the basics, I go with The Cheese Guy. No, they are not sponsoring this post but I really do believe they carry some of the best cheese on the kosher market, available in the US. (Of course if they wanted to work something out, I would be happy to work with them. Brent Delman, have your people call my people).

I created three options, allowing you to tailor your experience around how how courageous you are, and how many people you are.  Each level will be provide a “center of the plate” cheese” along with a some supporting cheeses and some an accoutrement to round things out.  I plated each one on a bamboo cutting board, but any nice tray should work. Finally, what is a cheese board without wine? I have included The Cheese Guy’s recommendation for each of the “center of the plate cheeses as I am definitely not a sommelier.

Beginner Level Cheese Board

Beginner Cheese Board

We start out with something dry, something soft, and something goat:

Asiago shaved into thin strips with a vegetable peeler. I think of asiago as parmesan’s funkier cousin.

Gouda, a creamy soft cheese, cut into cubes. This one is a great melter, for your next grilled cheese or mac and cheese.

For your “center of the plate” cheese go with a whole log of Classic Goat Cheese (drizzled with honey if you want to be fancy). If you like cream cheese, but you want to take it to next level, goat cheese is where it’s at.

Serve with Ritz-style snack crackers and little jam on the side. I like a good strawberry jam, but raspberry or fig would also work nicely.

As far as wine in concerned, to go with the goat cheese, the fine folks at the Cheese Guy recommend a Sauvignon Blanc

Intermediate Level Cheese Board

Intermediate Cheese Board

We are going to take everything from our beginner level board and add the following:

For your “center of the plate” cheese, we are going to introduce some sliced fresh mozzarella. Drizzle with a balsamic reduction or some good olive oil if you want to be fancy.  This comes in a ball or a log and can be a little tricky to slice. Make sure and use a good, sharp knife.

I am also adding a Raw Milk Vermont Artisan Cheddar, sliced thinly, for a little sharpness.

Upgrade your cracker game by adding something with a little more texture and flavor.  One of those mixed party packs that comes with several varieties in different shapes is great for this application along with some mixed nuts for some texture and earthiness to cut the richness of the cheese.

The fine folks at The Cheese guy recommend White wine, pairing the mozzarella with Pinot Grigio.

Expert Level Cheese Board

Expert Cheese Board

For our expert level we are going to take everything from our intermediate level and add the following:

For your center of the plate it is time get in to something runny, the Vermont Bloom Brie Style cheese*. Brie is generally served at room temperature or warm. (You can also hit this one with honey is you want be fancy, or just use the jam.)

And as if weren’t funky enough we are going to add feta* cheese, for its briny flavor and crumbly texture.

Add some dried fruit and instead of crackers we are going to up our game with crostini.  For those of us who don’t speak Italian, those are “little toasts” made from a baguette sliced on a bias and placed under the broiler until lightly browned and the edges just begin to char.

Finally, it is time to break out the bubbly for this one. Pour yourself a flute of some ​Champagne or Prosecco.

This should just be considered a guide in your journey through wide world of cheese.  Feel free to make a cheese board your own. Prefer blue cheese to feta, go ahead and switch it out. If you want to add some fresh fruit to your board, grapes and sliced melon are a welcome addition.

What’s your favorite type of cheese? Let us know in the comments.

 

*Note that these cheeses are being played by their understudies in this picture as due to poor planning on my part I was unable to get the official “The Cheese Guy” version.

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!

Cabbage Pancakes (for Passover!)

Cabbage Pancakes

Lately, I’ve been a little preoccupied, with the move just a few weeks ago and setting up our new condo. Things are definitely in good shape here, but since Passover is HERE, I had to bring you all at least 1 new recipe – and this one came out of sheer necessity to clean our our fridge. I had a bag of coleslaw mix that I didn’t know what to do with. Sure, I could make the standard mayo or vinegar-based coleslaw, but I was bored of that. I needed something new and exciting. And then, BOOM. My Pizza Latke recipe uses sauerkraut as the base (because cabbage gets crunchy when you fry it)! So off I went, transforming the humble bag of coleslaw mix into crunchy, savory cabbage pancakes. The perfect pre-seder (or anytime) snack for Passover!

These savory pancakes are my spin on Japanese street food called okonomiyaki – made with flour, eggs, cabbage and a protein. This recipe is great for using up leftovers in your fridge. Although I didn’t use protein in my version, go ahead and add some canned tuna or salmon, ground beef or maybe cubed salami! It’s a perfect base for a savory pancake.

If you’re not planning on making this for Passover, feel free to garnish with sesame seeds (unless you eat Kitniyot) or add in coconut aminos or soy sauce. And play around with the spice level too! Maybe you have some gochujang in your fridge (okay, well that’s Korean, but hey, I did say this was my spin), or pickled jalapenos. You can even add in shredded cheese (similar to my pizza latkes) with an Asian twist.

There ya have it.

Even though I’m still trying to figure out where I put most of my kitchen stuff, I managed to give ya’ll a new recipe.

Happy Passover – Chag Kasher V’Sameach!

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Cabbage Pancakes
Prep Time
20 mins
Cook Time
20 mins
 
Course: Appetizer
Cuisine: Asian
Author: Rachel Katzman
Ingredients
  • 1 Eggs
  • 1/4 cup Water
  • 1 bag Coleslaw mix I mean, you CAN shred your own cabbage and carrot, but why not go for a shortcut and make your life easier?
  • 1 tbsp. Avocado oil
  • 1 1/2 tbsp. Kosher-for-Passover soy sauce or Teriyaki sauce
  • 1 cup Almond Flour
  • 2 tbsp. Olive or Avocado oil, for frying
  • 1 tbsp. Gochujang (Korean hot pepper paste) Optional
Toppings
  • 1/4 cup Mayo
  • 2 tbsp. Sriracha
  • 2 Green onions, sliced I didn't have any when I made this, so I topped mine with a drizzle of sriracha (I skipped the mayo), dried parsley and chives!
Instructions

  1. Mix all ingredients (except the extra 2 tbsp. of oil) in a large bowl and mix well until all ingredients are combined

  2. Heat the oven in a large skillet or cast iron pan

  3. Once the oil is hot, add a spoonful of the pancake batter, making a 4-6" circle and about 1/2 in thick

  4. If you have a lid handy, this is the time to use it - it will help cook the cabbage instead of just crisping up the outside of the pancake. Cook for about 3-4 minutes until golden brown then flip and cook on the other side

  5. Add the cooked pancakes to a plate and cover (to keep warm) with foil until ready to eat.

  6. Garnish the pancakes with mayo, sriracha mayo, sliced green onions, sesame seeds (kitniyot), or any other dried or fresh herbs you might have lying around!

Fried Halloumi Cheese Bites with Kansas City-style BBQ sauce

It’s been some time since I posted a recipe here on MYV and for good reason. Ellie and I closed on a condo a few weeks ago and we’re getting ready to move (don’t worry, just 2 blocks away). So needless to say, I’ve been a little preoccupied. BUT, since the Super Bowl is THIS SUNDAY, and my beloved Kansas City Chiefs are in it, yet AGAIN! So how could I not give ya’ll a recipe to kick off the big game. Ha, see what I did there? 🙂 And since KC is playing in the Super Bowl, I thought, why not make something with a KC-style BBQ sauce? So, I created a super-easy recipe for Fried Halloumi Cheese Bites with Kansas City-style BBQ sauce (sugar-free, by the way).

Crunchy Fried Goodness

Okay, so you most likely aren’t going to a big Super Bowl party this year or maybe you’ll just be watching it alone in your house, but that doesn’t mean you can’t make great party food. This recipe really does come together super quick. While you’re frying up the Haloumi cheese, you can make the BBQ sauce. Halloumi (or sometimes spelled “Haloumi”) is a semi-hard cheese made from a mixture of sheep’s milk and goat’s milk and sometimes cow milk is added in to. It has a really high melting point so it’s perfect for grilling or frying. Making these fried Halloumi bites would be a great “crouton” addition to your salad! If you can’t find Haloumi, try and look for Paneer, a cheese mainly used in Indian cuisine. I’ve found Paneer at both Costco and Restaurant Depot.  All you do is sprinkle the cubed Halloumi in some flour (I used coconut flour and some salt and pepper) and fry away. I just did a shallow pan fry but these will definitely be crispier if you deep fry or use your air fryer, if you have one.

KC style

Alright, don’t hate on me, but my BBQ sauce may not be the most super KC style ever, so I did tweak it a bit. But it’s okay to play with your food, right? Kansas City BBQ sauce is the perfect balance of both sweet and tangy flavors. Typically made with molasses and bright acidic flavors from tomato and vinegar, it also has the right balance of sweet and heat. It’s that classic, ketchup-based BBQ sauce that will be the perfect dipping sauce for these fried bites of goodness. I also made this recipe low carb and with only stevia instead of ketchup or adding additional sugar. But go ahead and use ketchup if you prefer it!

Be sure to check out Daniel’s Super Bowl recipe for Chicken Wings with a three different Sauces.

Want even MORE recipes to serve for the big game? Check out some of our favs!

“Bacon” Ranch Crack Dip

Grandma Janie’s Hot Mushroom Dip

Nacho Jalapeno Cheese Crisps

Tater Tot Nachos

Cheddar-stuffed Jalapeno Hush Puppies

Almond Butter Snickerdoodles

Happy Snacking and Super Bowl watching! Go CHIEFS!

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Fried Halloumi bites with Kansas City-style BBQ sauce
Course: Appetizer
Author: Rachel Katzman
Ingredients
Kansas City-style BBQ sauce (sugar-free)
  • 8 oz. Tomato Sauce (or Ketchup) Not pasta sauce, but just the canned tomato sauce, or the ones in the boxes
  • 2 tbsp. Apple Cider Vinegar
  • 1 tbsp. Worchestershire Sauce, or Coconut Aminos
  • 1 tsp. Liquid Smoke You can add another teaspoon if you like it more smoky, but start with 1 tsp to taste
  • 1 tbsp. Liquid Stevia Add more if you like it sweeter, but start with 1 tbsp. to taste
  • 1 tsp. Sea Salt
  • 1/2 tsp. Cayenne Pepper
  • 1/2 tsp. Chili Pepper
  • 1 tsp. Onion Powder
  • 1 tsp. Garlic Powder
  • 1/2 tsp. Black Pepper
Fried Halloumi Bites
  • 9 oz. Halloumi cheese Doesn't have to be exact weight here
  • 2 tbsp. All-purpose Flour, or Coconut Flour
  • Vegetable Oil, or Avocado Oil, for frying I did a shallow pan fry so I just added a little bit to start and fried the Halloumi, just start with a few drizzles and add more if you need
Instructions

  1. Cut the cheese into cubes - whatever size you like!

  2. Spread the flour, salt and pepper on to a plate and roll the Halloumi on all sides, while it's wet

  3. Heat up the oil on medium heat, with a few tablespoons at a time and add more if you need. Add the cheese cubes and fry on all sides until crispy and golden (about 2-3 minutes). You're looking for the color of French Fries! But be careful they don't get too dark or burnt, but hey, unless you like burnt cheese

  4. Using tongs, or a slotted spoon (if deep frying), carefully lift the cheese cubes and let it cool slightly on a cooling rack with a paper towel underneath to catch any drippings

Make the BBQ sauce

  1. Add all ingredients in a saucepan and whisk until all ingredients are mixed

  2. Simmer on medium-low for about 5 minutes and let cool. Serve with Fried Halloumi bites!

A Trio of Simple Super Bowl Chicken Wings

Chicken WingsWell, we are about a week away from the Super Bowl. Is there any food more associated with watching football than chicken wings? But how do you get them crispy without making a mess or spending a lot of time?  Generally wings get their crispiness from frying either unadorned for crispy skin or with some sort of breading for a little extra crunch. But what do you do if you don’t want to bread or fry your wings? The trick is a two stage cook.  First cook the chicken wings at a lower temperature to make sure the wings are cooked through without drying them out.  Then you crank the heat to crisp up the skin.

Now that we have the crispy skin all sorted out, let’s talk sauce. Wings are a great platform for whatever flavors tickle your tongue. I developed a trio of sauces to try and capture a broad range of palettes.

Some Like It Hot

The hot wing is probably the most popular of the chicken wing flavors.  The most common version is the buffalo wing, which uses store bought hot sauce, usually Franks’s RedHot, combined with margarine, but I wanted to go with something different. Many people are familiar with sriracha, the delicious Asian style hot sauce made by Huy Fong in Irwindale, CA. But what many people don’t know is that they make a couple of other products.  They make a chili garlic sauce that is great. It has a bit more heat, texture, and complexity than your average hot sauce.  I created a sauce based on it for those who like their wings with a kick.

Some Like It Sweet

I realize that not everyone likes things spicy. If you have more of a sweet tooth than a hot head you might want to try my second sauce. Sticking with the pseudo Asian theme, I decided on a teriyaki style sauce. I added some pineapple juice to give it a bit of a Hawaiian flair.

Some Like It Tangy

Continuing with the Asian theme, I went with lime which hails from a bit further west around India and the adjoining parts of Myanmar. I paired it with pomegranate to add some fruitiness.  The pomegranate also gives the wings a great color.  I added some honey to this to balance out the sharpness of the other ingredients.

What is your favorite flavor of chicken wing? Let us know in the comment.

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Chicken Wings
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Easy Oven Wings
Prep Time
5 mins
Cook Time
1 hr 25 mins
 

An easy way to get crispy wings, without frying!

Course: Appetizer, Snack
Cuisine: American, Bar
Keyword: chicken wings
Servings: 3 Servings
Author: Daniel Peikes
Ingredients
  • 12 Whole Chicken Wings
  • 1 Cup Wing Glaze See below for 3 different wing glazes
Instructions

  1. Preheat your oven to 250°F.

  2. Place the wings on the a parchment paper lined sheet pan.

  3. Roast the wings for about about an hour.

  4. Increase the temperature to 450°F until the skin of the wings are brown and crispy amount another 20 minute but keep an eye on it.

  5. Remove the wings and lower the oven heat to 350°F.

  6. Brush your favorite glaze on the wings, and return them to the oven until the sauce sets, about another 5 minutes.

 

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Chicken Wings
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Chili Garlic Sauce
Author: Daniel Peikes
Ingredients
  • 12 Cloves Garlic
  • 3/4 Cup Dried Red Chilis
  • 1/4 Cup Soy Sauce
  • 1/4 Cup Rice Vinegar
  • 2 tsp Sesame Oil
  • 1/2 Cup Honey
Instructions

  1. Add the garlic, chilies, soy sauce, and rice vinegar to your food processor fitted with an "S" blade and blend until it it forms a thin paste.

  2. Pour the chili mixture into a small sauce pot and add the honey. Place over low heat and bring to a simmer.

  3. Remove from the heat and allow to cool. Apply to wings or put in an airtight container and store in the refrigerator.

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Chicken Wings
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Pineapple Teriyaki Wing Sauce
Author: Daniel Peikes
Ingredients
  • 1 1/2 Cups Pineapple Juice
  • 1/4 Cup Soy Sauce
  • 1/4 Cup Molasses
  • 2 tbsp Garlic Powder
  • 2 tbsp Ground Ginger
  • 1 tsp White Pepper
Instructions

  1. Add all the ingredient to a sauce pan and place over medium heat. Stir to combine. Cook until reduced to a syrupy consistency.

  2. Remove from the heat and allow to cool. Apply to wings or move to an airtight container and store in the refrigerator.

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Chicken Wings
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Pomegranate Lime Wing Sauce
Author: Daniel Peikes
Ingredients
  • 1 1/2 Cups Pomegranate Juice
  • 1/4 Cup Lime Juice
  • 1 tbsp Soy Sauce
  • 1/2 Cup Honey
  • 1 tsp White Pepper
Instructions

  1. Add all the ingredient to a sauce pan and place over medium heat. Stir to combine. Cook until reduced to a syrupy consistency.

  2. Remove from the heat and allow to cool. Apply to wings or move to an airtight container and store in the refrigerator.

Check out some of our other Super Bowl recipes:

Super Bowl Snack Challenge: Steak and Eggs Tot-Chos (Tater Tot Nachos)

Super Bowl Snacks: Cheddar Stuffed Jalapeno Hush Puppies

Super Bowl Snack – behold the “Nacho Jalapeno Cheese Crisp”!

Pomegranate and Silan Glazed Chicken Legs for Tu BiShvat

Pomegranate ChickenTu BiShvat, the Jewish new year for trees, a Hebrew Arbor Day of sorts,  is approaching.  One of the customs for Tu BiShvat is to eat foods from the Sheva Minim, the seven special species of agricultural products of Israel.  They include wheat, barley, dates, figs, pomegranates, olives, and grapes. I wanted to create a chicken recipe that was quick and easy that would work equally well for a weeknight where you need to get dinner on the table in an hour and a nice Shabbos dinner.

Winner Winner Chicken Dinner

Chicken always seems to be a crowd pleaser.  It is easy to work with and fairly inexpensive. I use legs for this recipe, but the glaze will work equally as well on thighs or a whole chicken.  You can even use it as as a barbeque sauce for grilling boneless skinless chicken breast.

Ancient Ingredients Making a Comeback

Silan is an ancient ingredient that has made a comeback of late. Silan is also known as date honey.  It is made by mashing dates and cooking them down in to a syrup. Note that no bees are involved in this process, which makes it a great vegan alternative to honey. The silan gives the chicken a great sweetness and beautiful shine.

Pomegranate is another classic middle-eastern ingredient that has gained popularity lately. It adds a great fruity flavor and some tartness to balance out the sweetness of the silan as well as giving the chicken a beautiful color.  In the recipe I call for reducing down pomegranate juice but you can use pomegranate molasses instead if you are short on time.  What are some of your favorite TuBishvat dishes? Let us know in the comments.

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Pomegranate Chicken
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Pomegranate and Silan Glazed Chicken Legs
Prep Time
10 mins
Cook Time
30 mins
 

An easy chicken recipe great for a quick week night meal or a Shabbos dinner.

Course: Dinner, Main Course
Cuisine: Israeli, Jewsih, Kosher
Keyword: Chicken, Honey, Israel, Pomegranate, Silan
Servings: 4 Servings
Author: Daniel Peikes
Ingredients
  • 12 Chicken Legs
  • 2 Cups Pomegranate Juice Or 1 cup pomegranate molasses
  • 2 tbsp Soy Sauce
  • 1/2 Cup Silan (Date) Honey Standard honey will work in a pinch
  • 1 tsp White Pepper
Instructions

  1. Preheat your oven to 350°F.

  2. Add all the ingredient to a sauce pan and place over medium heat. Stir to combine. Cook until reduced to a syrupy consistency. If using pomegranate molasses instead of juice, no need to reduce, just heat and stir to combine.

  3. Remove from the heat and allow to cool. Place the chicken legs on a parchment paper lined baking sheet. Brush the glaze on to the chicken legs

  4. Roast the chicken until it hits 150°F, about 20 minutes, but ideally use a meat thermometer. Then increase the temperature to 450°F and and continue to cook until the skin browns.

Check out some of our other Tu BiShvat recipes:

Tu BiShvat Challenge: Mergez Stuffed Dates Wrapped in Beef Bacon

Happy Tu BiShvat! Coffee Coconut Date Balls

 

The Russian Reindeer: A Moscow Mule with Some Holiday Cheer and the Winner of Our Giveaway

Moscow Mule

Before we get to the recipe, I wanted to take a minute to to thank all of you readers out there. Despite the fact we could not attend or host any in person events this year, it has been a pretty good year for us from a website traffic standpoint.  Look for lots of exiting new content in the year to come. Hopefully, you will see us at some great events once this whole Covid thing is done with. After a year like think I think we all deserve a nice stiff drink. I’ll let you decide if you are drinking to celebrate or forget 2020.

A Twist On The Moscow Mule

I was cruising the “adult beverage” aisle of Trader Joes with my wife a few weeks back and I came across their non-alcoholic ginger beer and I knew I needed to do something with it.  Traveling a little further down that aisle as I passed the vodka it came to me: I should do a  riff on the cocktail known as the Moscow Mule.

Generally, the Moscow mule is a considered a summer sipper, but I needed to convert it into a winter warmer type drink.  Two ideas came to my mind. The first was to literally warm the drink up.  Instead of serving it over ice, I decided to bring it to a simmer and serve it hot. The second thought was to add some warm spices to give the drink a little kick. Chinese five spice powder seemed to be the obvious choice. To round out the drink and make it a little more festive, I added cranberry juice. Of course I had to give it a name.  I wanted it to be festive but still play homage to the original drink. I give you the Russian Reindeer. This recipe makes enough for 4 good sized drinks and can easily be scaled up for your next (socially distant) holiday party, or just a night in. What is your favorite cocktail? Let us know in the comments.

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Moscow Mule
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The Russian Reindeer

A holiday twist on a Moscow mule

Course: Beverage, Cocktail, Drinks
Cuisine: American, Bar, Cocktail, Russian
Keyword: Alcohol, Beverage, Cocktail, Moscow Mule
Servings: 4 Servings
Author: Daniel Peikes
Ingredients
  • 16 fl. oz. Ginger Beer
  • 16 fl. oz. Cranberry Juice
  • 8 fl. oz. Vodka
  • 8 fl. oz. Lime Juice
  • 1 tsp Chinese Five Spice See recipe below, store bought will work in a pinch
  • 4 Lime wheels Optional for garnish
  • 12 Fresh Cranberries Optional for garnish. Recipe below.
Instructions

  1. Combine the ginger beer, cranberry juice, and Chinese five spice in a saucepot, place over medium heat and bring to a simmer.

  2. Add 2 ounces of vodka and 2 ounces of lime juice to each mug and stir.

  3. Fill the remainder of the mug with the warm cranberry and ginger beer mixture. Garnish with whole cranberries and a lime wheel if desired and serve immediately.

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Moscow Mule
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Chinese Five Spice Powder
Prep Time
2 mins
Cook Time
3 mins
 
Course: Seasoning
Cuisine: Asian, Chinese
Keyword: Chinese, Chinese Five Spice, Chinese Five Spice Powder, Chinese Spice, Five Spice, Spice
Servings: 1 Cup
Author: Daniel Peikes
Ingredients
  • 4 tbsp Whole Cloves
  • 4 tbsp Fennel Seed
  • 4 Whole Star Anise
  • 1 Soft Cinnamon Stick
  • 4 tbsp Sichuan Peppercorns
Instructions

  1. Put all the spices in a dry skillet over low heat. Toast the spices until fragrant, making sure to keep them moving in the skillet so they don't burn.

  2. Break up the cinnamon stick and add the spices your electric grinder or mortar and grind to a powder. Store in an airtight container.

Don’t forget to check out some of our other recipes:

Super Bowl Snack Challenge: Steak and Eggs Tot-Chos (Tater Tot Nachos)

Super Bowl Snacks: Cheddar Stuffed Jalapeno Hush Puppies

And finally the winner of our Hanukkah Giveaway is……(insert drumroll here)a Rafflecopter giveaway
Congratulations Leora.  We will be in touch to work out the delivery details.