Sweet potato nachos with the works! Healthy, crispy, deliciousness! 😋😋
Start with the meat. Cook the ground beef with some chopped onions, garlic, tomato paste and spices (paprika, salt, chili powder, Louisiana Cajun spice, honey and a pinch of pumpkin pie spice).
The sweet potatoes were cut into chips (be super careful cutting them!!!!) and coated with olive oil, pepper and paprika. I added the salt later to keep them crispy. Baked on 350 degrees for a while, maybe 45 minutes, with turning them over while cooking. I topped the nachos with purple cabbage, corn, avocado, sweet chili sauce and bbq sauce. This recipe is bursting with flavor and I’m sure your kids will enjoy eating it!! 🙏🏻
Hey friends! I know it has been a hot minute since I posted and I missed posting here!!! I have been sharing recipes on Instagram so go follow me there so you don’t miss my pics and stories! ( https://www.instagram.com/munchies.by.mindee/ )
Today’s recipe is so flavorful and it’s the ultimate appetizer for a Yom Tov meal or a football party. It has an excellent blend of flavors and spices. And, of course, it is super easy and your kids can even help you make them! You can also change around the ingredients if there is something you don’t like. For example, replacing teriyaki salmon for fake crab works well, too.
1 chopped large sweet tomato (juice left behind)
1/2 can of pineapple chunks, drained
1 chopped cucumber
1 teaspoon basil
1 teaspoon parsley
1/2 teaspoon salt
1/2 teaspoon black pepper
pinch of sugar
1 teaspoon lime juice, optional
Avocado or guacamole
4-5 sticks of fake crab, defrosted and chopped
10 wonton wrappers
Start the recipe with making the salsa, mix all of the ingredients together and set aside. Spray the wonton wrappers with pam and sprinkle with a little cumin. Bake on 250 degrees for around 10 minutes, but keep an eye on them because they burn easily. And after they cooled it’s time to arrange it all! Spread some guacamole on the crispy wontons and add the salsa with a fork so that the wontons don’t get soggy. There is nothing worse then soggy crackers! Sprinkle as much fake crab as you want on top of the salsa and add some more parsley flakes for beautification. The salsa can be made in advance and then you just need to set the ingredients on top of the wonton the day of. This is a pretty, crispy, sweet and different app that is definitely addictive! Chag Sameach from my family to yours!
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!
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. 😊😊
This recipe is super simple and delicious! You can add the salad to wonton wrappers and fry em up for an awesome alternative!
This Asian Cabbage Salad was inspired by Simplybeautifuleating on instagram. Sauté 3 garlic cloves in olive oil and add 3/4 of a bag of cole slaw, half a can of bamboo shoot strips and half a can of bean sprouts. Then you just add 3 tablespoons of soy sauce and 3 tbsp of honey, but try it for yourself and see if it needs any more. Then some chopped green onions and sesame seeds and sriracha of course. A great side salad to any meal! #nomnomnom
Alrighty, so this was a new recipe that I came up with and it has all the right flavors and is a great way to use up leftover cabbage in your fridge!
Cut purple cabbage into thin pieces and coat in olive oil, salt, paprika, garlic powder, pepper and a little smoked paprika. Spread out on an oiled pan (and the more spread out the crispier they will be) and coat with more of the spices. Bake on 325 until crispy, around 15-20 minutes. Keep on checking them because they can burn easily. And when you take them out you have a perfect crispy delicious snack or a great croutons for a salad.
I once had these delicious zucchini fries from a restaurant and I knew that one day I would recreate them. Today is that day and I cannot wait to share this recipe with you!
What You Need:
- Ranch dressing
Start off by cutting the zucchini into fries and don’t cut it too thin. Coat the fries in salt, pepper, garlic powder, and paprika. Then coat the zucchini in egg wash and then a mixture of flour, breadcrumbs, and the spices mentioned before. Lay them on an oiled pan and spray pam all over them. Bake on 350 until they are the perfect, crispy color. And serve with dipping sauces, like ketchup and ranch dressing. What I love using for my ranch dressing is the Lipton ranch powder mixed with mayo and water so it is completely parve. This was so friggin good and I hope you try it!
This recipe is sweet and spicy and perfect as an appetizer!
I sautéed a sliced small red onion and added sliced shiitake mushrooms. I added 1 garlic clove next and than the main delicious awesome ingredient; Mikee’s sesame teriyaki sauce with SRIRACHA! They totally thought of me when they created this new product because hello I always add sriracha to everything, especially teriyaki sauce. After the sauce cooked for a bit, I added spiralized zucchini and did not over cook it because aint nobody got time fo mushy zoodles. And that’s all folks! So good and you won’t be sorry you tried it!
I decided to try creating a veggie burger and I did not nail it perfectly because it does have a more crumbly consistency than what I wanted, but after I tried it, I knew I had to share these incredible flavors with you!
WHAT YOU NEED:
- 1 Can of garbanzo beans
- 1 Medium onion
- 2-3 Cloves of garlic
- 1/2 Can peas and carrots
- 2-3 Tsp smoked paprika
- 1 Tsp sweet barbeque spice
- 2 Tbsp bold barbeque sauce
- 1 egg
- Salt n pep
Place the garbanzo beans in a pot with a lot of water and on high until boiled. Keep on high for 5 minutes then remove from the heat and let them soak for over an hour. Meanwhile, saute an onion until it gets a little brown and add the smoked paprika and garlic. The smoked paprika is really important in this recipe because it gives the burgers this insane smoked barbeque flavor! And it taste like little bacon bits!
Add the peas and carrots (I rinse them first, dunno why, seems like a good idea) and the barbeque spice. After the beans have soaked for at least an hour, it’s very easy to remove the weird outer shell because it floats to the top and if they don’t, squeeze a handful lightly and they pop right out of them.
Dry the beans and mash them up. Intensely. Let out all of that built up frustration! It’s good for ya! Then add the veggies and everything else and mix it altogether. I would try the mixture here to see if it needs more salt or something. Shape into patties, coat in flour and fry in a pan. They are kind of crumbly so flip them gently. If they do fall apart, don’t worry; it still tastes amazing in a taco-crumble-salad, as displayed below. Thank you for stopping by and, as always, have fun in the kitchen!