These chocolate and raspberry filled pastries are decadent! The first time I baked them, the raspberry juices leaking out during the baking process leaving them to resemble bleeding hearts. (Which worked for me since my fam and I dressed up as pirates for Purim!) This year I dusted the raspberries in some flour before placing them in the chocolate, and they did not leak. Either way, they taste divine!
1 sheet of puff pastry
1 cup of raspberries
1 cup of chocolate chips
Cut out circles of puff pastry using a cookie cutter or the rim of a glass cup. Wet the dough with some water, then place 1 tsp. of chocolate sauce in the center of each circle. Place 1 or 2 raspberries on top of chocolate then pinch the side of the dough together forming a triangle. If you have trouble getting it to stick, wet it with more water. This will help it stick together. Bake in oven on 375′ for 15 to 20 minutes until golden and slightly crispy. Melt the chocolate chips and drizzle over hamentashen. These taste great once cooled off and given the chance to slightly harden, otherwise it’s a gooey mess!
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
1/2 cup of mayo
1/2 cup of bbq sauce
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.
This recipe was inspired by my moms famous cheese blintzes and her delicious noodle kugel. I took the cheese mixture she uses for the blintzes, and combined it with the noodles and apple sauce that she puts in her kugel and bam, I got cheese blintze noodle kugel latkes! That of course, is way too long of a name for a recipe, so I shortened it to cheese blintze latkes.
1 cup of cottage cheese
1/2 cup of ricotta cheese
1/2 cup of apple sauce
1/2 tsp. cinnamon
1 tsp. brown sugar
1/2 bag of medium egg noodles, cooked
Mix the eggs in a large mixing bowl. Add the cottage cheese, ricotta cheese, and apple sauce and mix well. Add the cinnamon and sugar and mix well. Then add the cooked noodles and combine. Heat up a large skillet with some oil and shape the noodle and cheese mixture into patties and cook until golden brown on each side.
I love the way the flavors come together in this recipe and just as important, it’s EASY to whip up! The two key ingredients can be found in the frozen section at your local grocery store. Throw it together with some eggs and seasoning and you get a fancy tasting, fast making latke!
1 24oz. bag of butternut squash, peeled and diced, thawed
1 16 oz. bag of frozen hashed browns, thawed
1/4 tsp. black pepper
1/4 tsp. salt
1/4 tsp. ground coriander
1/4 tsp. ground nutmeg
Place thawed butternut squash into a large mixing bowl. Mash well. Add the bag of thawed hashbrowns. Then add the remaining ingredients and mix well. Heat up a large non stick frying pan with oil over medium heat. Using 1/4 cup measuring cup, cook the batter in batches and fry until golden brown, about 3 – 4 minutes each side.
Potato latkes are as exciting as vanilla ice cream. I’m sure there are the purists who believe it’s best to stick with tradition, but I like to mix things up in the kitch. This year, I’m giving the latke a serious makeover, starting with this recipe for broccoli cheddar latkes!
1 lb. of broccoli florets, chopped and steamed
1 russet potato, peeled and grated
1 small onion, diced
1/2 cup of panko crumbs
1/2 tsp. black pepper
1/4 tsp. salt
1/4 tsp. cayenne pepper
2 tablespoons flour
1 cup of shredded cheddar cheese
1/4 cup canola oil
oil for frying
Steam and chop the broccoli florets. Place in large mixing bowl. Add the grated potato, diced onion, panko crumbs, eggs, pepper, salt, cayenne pepper, flour, cheese and oil and mix well. Shape into patties and fry until golden brown.