This is a great, easy recipe that is different from your typical simple salad. Hot veggies are where it’s at!! You can add soft-boiled eggs or teriyaki/grilled salmon and it’s a full meal!
Sauté onions for a bit and then add the veggies you like. I added some sesame oil too, but you can skip that if you don’t like the flavor. I used zucchini, carrots and mushrooms. You can add snap peas, peppers or any fav vegetable. Add a little teriyaki sauce ( I used one with sriracha in it), a little water, salt, pepper and garlic powder. I covered it on low and let it cook for very short and I removed it from the heat while the veggies were still crunchy. I added corn right before removing from the pan. You can use any lettuce of your preference, but I used kale. This is great with hot halloumi or mozzarella cheese, as well if you want a dairy salad. Oh and duh you don’t need dressing since the teriyaki sauce is more than enough flavor!
You might ask “what is so great about this recipe?” Well, let me tell ya that this recipe that I posted on Instagram is probably my most asked about and approved recipe yet!! I don’t know what it is, but everyone seems to love it and I could not be happier to share it here! It’s so simple and kid friendly! Let me stop rambling and give it to you already!
WHAT YOU NEED:
- 2 Cans of tuna fish
- 1 Chopped, sautéed, small onion
- 1 Egg
- 1 Tbsp mayo
- 1 Tbsp mustard
- 2 Tbsp cornflake crumbs
- 1/4 Cup shredded mozzarella cheese(or more. Can’t go wrong with cheese😉)
- Sprinkle of Salt, pepper, paprika and garlic powder
Mix all of the ingredients together. And I used the same pan that I sautéed the onion in to cook the patties in afterwards. I took a large spoonful of the mixture, flattened it a bit and fried it in a little oil until crispy. The cheese melts out a little and it’s seriously incredible! You can serve it in a bun or over salad or just eat alone. Can be frozen as well for easy dinner prep. You can bake these, too! Just spray both sides with Pam. Enjoy!
I can look at these pictures all day!! #yum
WHAT YOU NEED:
BBQ Pulled Chicken:
- Large sliced onion
- 1-2 Tbsp garlic powder
- Salt and Pep
- 5 Chicken breasts on the bone
- 1-1.5 Bottle of your fav BBQ sauce
- 3/4 Cup of water
Maple Sriracha Bacon:
- Sliced pastrami deli
- BBQ Spice
- Maple syrup
- Sriracha sauce
- Sweet chili sauce
I added the sliced onion and spices to a crock pot on high temp and mixed it up. Then I added the chicken, BBQ sauce and water and mixed again. Turned to low temp and let it cook for 6-7 hours. You can also cook it on high for around 4 hours. Just make sure the chicken is covered with liquid so it doesn’t burn.
Once the chicken was cooked, I removed them from the pot and pulled it apart using two forks, disposing of bones and skin. I added the BBQ sauce and onions back into the pulled chicken for more juicy flavor. To put it in pastry dough form, I flattened out pastry dough and added some garlic mayo to the center of the dough. Then the chicken and I also added some shredded carrots and you can add whatever veggies you want. I did a pretty criss-cross design and baked on 350° for around 45 minutes, until the dough is fully cooked.
While it was cooking, I prepared the amazing bacon. First, I fried the pastrami deli in a little bit of oil and added BBQ spice. Once the pastrami was all crispy, I added equal parts of maple syrup and sweet chili sauce and half the amount of sriracha sauce. If you like it spicy, add more sriracha. (You can’t go wrong with more sriracha!!) I cooked on medium until the sauce gets really sticky and delicious! I nearly ate all of them straight from the pan. They were sooooo good! For serving, I just placed the “bacon” on top of the cooked strudel and I added some extra maple sriracha sauce on top, too. Guys, please try this because it’s so good. K. 🤪😋
You know the drill. Pasta+cheese+tuna=perfect easy simple dinner. Here we go!
Mix almost a whole box(3/4) of cooked pasta with 2 cans of drained tuna fish. Add 4 heaping spoons of mayo and salt, pepper, garlic powder to taste(I did about 2 teaspoons each). Add half a can of corn and half a bag of shredded mozzarella cheese. Mix it all up and spread it out evenly in an oven safe pan. Top it off with the remaining half a bag of mozzarella cheese and about half a cup of cornflake crumbs. If you’re a cheese lover like me you can always add more cheese to the recipe! (There is no such thing as too much cheese!) Spray with Pam or coat the top with melted butter so that the top gets really nice and crispy in the oven. Bake on 350 until the cheese on top starts browning up. Slice, eat, be happy and don’t think about pesach cleaning. 🤣🙊
You can really personalize this recipe to your liking. The inspiration for it was some leftover veggie rice and half a bag of sliced cabbage!
I used a small piece of skirt steak, but any leftover meat can work, too. I sautéed onions and added the small pieces of meat to it. I sautéed that altogether for at least 15 minutes on medium low, adding salt, garlic powder, paprika and chili lime. I added the leftover cole slaw mix to the meat and a bit of sriracha and cooked down the cabbage for a little longer. That meat and veggies smelled so delicious I could have eaten the whole pan! Thank God for self-control or I should say fleishphobia (scared of becoming meat, it’s a real thing, thank you very much!).
While the meat is cooking up, prepare the pastry dough. Take it out of the freezer to defrost and you only need half a sheet for this recipe. Flatten the dough out and add duck sauce in the center for extra flavor. Then add the meat to the center of it, dividing the sheet in 3 in your mind. Add whatever else you like in your egg rolls and, since I had some plain rice with some veggies mixed in, I added that on top of the meat cabbage mix. (The combo, by the way, is perfection!!!)
Once the egg roll has whatever filling you choose, cut thin strips into the sides facing the same way. Fold the strips over each other to create a gorgeous pattern. I coated in a lot of oil because I wanted it to have that fried egg roll taste even though I baked it. I added some sesame seeds on top and baked on 350 until the dough got dark. Everything inside is cooked so it really just depends on how long the dough takes to brown. This will be a constant dish in my house because I can fill it up with anything and make it look beautiful with the criss cross design. #winner
This is how to cut the strips.
Looks like this food mummy before baking.
Want an impressive fish dish that will make you love salmon? Try this one!
WHAT YOU NEED:
- Salmon, around 16 oz
- 10 oz sliced mushrooms
- 6 Tbsp of breadcrumbs
- 2 Tbsp olive oil
- 4 Tbsp soy sauce
- Sriracha sauce according to taste
- Salt and Pep
- Garlic Powder
- 2 Tsp sugar
You can use finely chopped mushrooms or blend it all together. Mix everything together. Layer salmon with mayo and than the mushroom crust. Bake for 50 min on 350 until the top is slightly crispy. It is soooo friggin good! If you never tried cooking mushrooms over salmon you need to try this recipe! All the juices come out and make the salmon super juicy and delicious!
This dish is so simple and is perfect for a side dish on your shabbos table! Try it.
WHAT YOU NEED:
- 1 Cup bow tie pasta
- Sesame oil
- 1 Chopped onion
- 1 Chopped zucchini
- Handful of shredded carrots
- 1 Tbsp chicken soup mix
- 1 Tbsp beef soup mix
- Salt and Pep
- Garlic powder
- Sesame seeds and chopped green onion, optional
Cook the pasta, drain and set aside. Sauté the veggies in sesame oil . When they are all cooked through, and don’t overcook them, add the spices. It will be super flavored because it has to flavor all that pasta later on. I might have added more of the soup mixes because we like everything super intensely flavored! Once everything is combined nicely, add the cooked pasta and stir it up! This dish can’t get easier. 😊😊