The verdict? Crispy and delicious! The outside is crunchy but the onion is still tender which makes for a great combo! It was hard to save enough for the photo. I kept stealing some from the plate. You know, just to make sure they were good. These would make a great appetizer to a dairy meal, just add parmesan to the bread crumbs mixture. (Yes, I totally whipped up two batches just to test it out and yes, it was totally delish!) Since what you eat is only as good as what you dip it into, I served them up with a honey mustard dipping sauce with some crunchy baked onion rings mixed in.

Ingredients:
1 onion
2 eggs plus 1 teaspoon water
1 cup of bread crumbs
2 tablespoons fresh herbs (I used lemon basil)
1/2 tsp. salt
1/2 tsp. black pepper

Directions:
Whisk the eggs and water together in a shallow dish. Combine herbs, salt and pepper and bread crumbs in a separate shallow dish. Peel onion. Cut into rings. Dip the onion rings into egg mixture, then into bread crumbs herb mixture. Place on lightly greased baking sheet lined with parchment paper. (You can spray the rings with cooking oil for an extra crunch!) Bake on 400′ for 25 minutes or until crispy.

Honey Mustard Dipping Sauce:
1/2 cup of mayo
1/4 cup of honey
1/4 cup of djon mustard
3 onion rings chopped

Combine the mayo, honey and mustard until smooth. Top with chopped onion rings for a tasty crunch!

*Tips&Tricks: Add shredded or grated parmesan to the bread crumbs mixture for a deliciously dairy and cheesy taste!

~ Recipe submitted by Nina Safar

Everyone loves bacon and although I have never tasted it, all the photos showing it baked, cooked and grilled look incredible. After seeing a delicious looking photo of bacon wrapped asparagus, I decided I wanted my bacon too. Since it’s Kosher in the Kitch here and bacon is probably the biggest nono in the book for us Kosher folks, I swapped it out for some good ol tasty pastrami! (if you are looking for a meatless option, just use fake bacon or a soy product instead)

Ingredients:
1 bunch of asparagus (about 16 sticks)
1 cup of bbq sauce
1/2 pound pastrami

Directions:
Preheat oven to 400′. Wash and rinse off asparagus. Break off the ends of the asparagus. Brush both ends of pastrami with bbq sauce then wrap each asparagus with a slice of bbq pastrami. Place asparagus on lightly greased baking sheet, and brush each asparagus once more with additional bbq sauce then cook in oven for 10-12 minutes.

~ Recipe submitted by Nina Safar

Ingredients:
Boneless, skinless chicken breasts, cut into pieces
2 tablespoons olive oil plus more for cooking
Spices such as salt, pepper, garlic, paprika
1 small onion, diced
Lettuce, chopped up
Tomatoes, diced
Pickles, diced
Shredded carrots
1/2 cup of mayo
1/2 cup of bbq sauce

Directions:
Combine olive oil, spices and chicken breasts in a large zip lock bag. Shake well so all of the chicken is marinated in the olive oil mixture. Heat up a pan with some oil and saute onion until tender. Add chicken to and and cook until no longer pink. Place lettuce, tomatoes, pickles, carrots, sautéed onion and chicken pieces in a large bowl. Combine the mayo and bbq sauce, heat up and dress salad.

~ Recipe submitted by Nina Safar

Ingredients for Burger:
1 lb ground chicken
1/4 cup chopped scallions
1/4 cup chopped cilantro
1/2 cup of panko crumbs
1 tbl. hoisin sauce
1 tbl. soy sauce
1/4 tsp. chilli pepper
1 tsp. ginger powder
1/2 tsp. garlic powder

Ingredients for Serving:
Buns, whole wheat bread or lettuce
Sweet chili sauce
Hoisin Sauce
Mango Corn Salad

Directions:
Combine the chicken, scallions, cilantro, panko crumbs, hoisin sauce, soy sauce, chilli pepper, ginger powder & garlic powder in a large mixing bowl. Shape 4 – 6 patties (depending on how large you want them) You can either broil, bake or grill the patties. I used a grill pan with some oil heated on it and grilled the patties until cooked through. Serve over toasted bun, bread or on a bed of lettuce if you want to keep it low carb! I topped mine with some hoisin sauce and chilli sauce with a serving of Mango Corn Salad.

~ Recipe submitted by Nina Safar

Some nights I crave carbs like pizza and pasta. Then there are the nights when all I want is a fresh garden salad topped with juicy slices of perfectly grilled chicken. This marinade blends together some of my favorite ingredients to create a sweetly glazed chicken with a kick of lime.

Ingredients:
4 boneless, skinless chicken breasts
1/4 cup olive oil
1/4 cup soy sauce
Juice of 1 lime
3 tablespoons honey
3 cloves of garlic, diced
1 tablespoon of ginger, diced
1 teaspoon Grill Mates® Montreal Steak Seasoning.

Directions:
Combine the olive oil, soy sauce, lime, honey, garlic, ginger and steak seasoning in a large zip lock bag. Place the chicken inside and marinate for several hours. Heat grill pan to medium high and grill chicken for approximately 6 minutes each side, or until juices run clear. Squeeze some fresh lime on top before serving.

This recipe is a winner!!! Make this recipe in advance by slow cooking ribs in the oven on 250 degrees for three hours. Refrigerate or even freeze ribs until the day of your barbecue. Defrost ribs in fridge overnight or bring refrigerated ribs to room temperature. Grill for a few minutes. Glaze and serve. Use this recipe to grill tougher cuts of meat that need slower cooking time such as brisket, or short ribs.

Serves: 2-4

Ingredients:

All purpose rub

2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoon paprika
1 tablespoon chili powder
1 teaspoons black pepper (only do one if not spicy)
1 teaspoons cumin
1 teaspoons coriander
4 tablespoons brown sugar
2 teaspoon kosher salt

Directions:
Place ribs on aluminum foil
Rub ribs with all purpose rub
Cover ribs in aluminum foil
Place on low heat on grill or oven
Grill for 1 ½ to 2 hours or bake on 250 for 3-4 hours
Take off grill and let ribs rest
Slice ribs and place on grill for two minutes per side
If you want to glaze ribs place back on grill and glaze with your favorite sauce
Cook on grill for 2 more minutes and serve

~ Recipe submitted by Bitayavon Magazine