Slaw Dog

Serving: 7

Ingredients

1 (14 oz) package of Hot Dogs

1 (12 oz) package of Hot Dog Buns

2 cups of finely chopped coleslaw

1/2 cup of diced scallions 

2 tablespoons of Ken's Lite Asian Sesame with Ginger & Soy dressing (or a variation of this)

3 tablespoons of ramen noodles

1 tablespoons of sesame seeds

Directions

1. Option One: Coat a skillet with cooking spray and add the hot dogs. On a medium-high heat, cook your hot dogs and constantly turn them in order that they evenly cook. 

Option Two: Place the hot dogs on a grill perpendicular to the grate and 1 inch apart. Turn the dogs every 1-2 minutes in order that they evenly cook. 

Your hot dogs will be ready once the outside begins to crack. 

2. In a bowl, place the coleslaw, scallions, ramen noodles, sesame seeds and dressing. Lightly toss. 

3. Open your hot dog buns face down either on a grill or skillet and toast for 30 seconds. 

4. When the hot dog and buns are ready add the coleslaw mixture to the top of each hot dog. 

California Hot Dog

Serving: 7

Ingredients

1 (14 oz) package of Hot Dogs

1 (12 oz) package of Hot Dog Buns

1/2 cup of Alfalfa Sprouts

1 package of Sabra's Guacamole 

1/2 cup of diced Cherry Tomatoes

Sriracha to taste

Mayonnaise to taste 

Directions

1. Option One: Coat a separate skillet with cooking spray and add the hot dogs. On a medium-high heat, cook your hot dogs and constantly turn them in order that they evenly cook. 

Option Two: Place the hot dogs on the grill perpendicular to the grate and 1 inch apart. Turn the hot dogs every 1-2 minutes in order that they cook evenly. 

Your hot dogs will be ready once the outside begins to crack. 

3. Open your hot dog buns face down, either on a grill or skillet and toast for 30 seconds. 

4. Add a scoop of guacamole, diced tomatoes and alfalfa sprouts to each hot dog. 

5. Lightly squeeze a thin layer of mayonnaise over your hot dogs. 

6. For extra flavor add sriracha to taste. 

Sautéed Mushrooms and Onions Hot Dog

Serving: 7

Ingredients

1 (14 oz) package of Hot Dogs

1 (8 oz) package of sliced 'Baby Bella' mushrooms

1 small brown onion

1/4 teaspoon of crushed garlic 

3 tablespoons of olive oil

1 (12 oz) package of Frankfurter rolls

Mustard to taste

Directions
1. Dice the brown onion.
2. Lightly coat the skillet with olive oil. Place the diced onions in a skillet and sauté on a medium heat until they begin to brown.
3. Add sliced mushrooms and crushed garlic to the skillet. Sauté until the mixture is golden brown.
4. Option 1: Coat a separate skillet with cooking spray and add the hot dogs. On a medium-high heat, cook the hot dogs and constantly turn them in order that they evenly cook.
Option 2: Place the hot dogs on the grill perpendicular to the grate and 1 inch apart. Turn them every 1-2 minutes in order that they cook evenly.
(Your hot dogs will be ready once the outside begins to crack)
5. Open your hot dog buns face down either on a grill or skillet and toast for 30 seconds.
6. Place your hotdogs in the bun and add the mushroom and onion mixture.
7. For extra flavoring add mustard to taste. 

Four Ultimate Hot Dog Recipes

In honor of the 4th of July, Seven Bites will be posting 4 unique hot dog recipes to try out at your barbecue. Happy Holidays!!
1. Sautéed Mushroom and Onions Hot Dog

Stone's Chocolate Covered Matzah

Attention all chocolate covered matzoh lovers...there's no need to look any further for an awesome Passover snack. Allyson Stone is open for business and is taking customized orders for the holiday. If you want white, milk, or dark chocolate...Stone's Chocolate Covered Matzoh is for you. She can also do a mix if it's too difficult to choose one type. 

Packaged in adorable mason jars, this is the perfect gift for family, friends, or just a treat for yourself!

Allyson is an entrepreneur and baker all wrapped in one. She's been making her famous chocolate covered matzoh for family and friends for 12+ years, and realized that the public has been missing out!

How to order?  Email Allyson (she's very friendly!): Allysonstone28@gmail.com

Prices:

Pint: $12.00 (plus shipping)

Quart: $20.00 (plus shipping)

Oh yeah, did I mention that she ships nationwide? This NYC baker can ship to your California home. That's right, convenient and delicious. 

~Suggestion from the baker: To help maintain that crunch, store it in the fridge~ 

For all Kashrut questions, please email Allyson.

Garlic Lemon Chicken

We were very excited to work with Joy of Kosher and use Grow & Behold's, Sara's Spring Chicken to make this recipe as their products are known to be of the highest quality. In addition to being Glatt Kosher, Grow & Behold's birds are pasture raised. As soon as the birds are large enough to be moved outside, they spend their entire lives on grass. They live in spacious, movable pens that are moved each day allowing them to access a growing salad bar of natural food. The birds are also fed a special blend of non-GMO food, which enhances its flavors, giving it a fresh and pure taste. When making this recipe, we highly recommend you to order your chicken from Grow & Behold. 

You can also find this recipe on Joy of Kosher's website.

Serving: 5

Prep Time: 20 minutes

Cook Time: 2 hours and 30 minutes

[Kosher for Passover]

Ingredients:

1 Whole Chicken (2.5-3.5 lb)

10 Lemons

2 cans of Chicken Broth (10.5 oz, each)

1/2 cup of Thyme

1 tablespoon of Crushed Garlic

1/4 cup of olive oil

Pepper to taste

Directions:

1. Preheat oven to 400 degrees Fahrenheit.

2. Place your chicken on a baking rack inside the roasting pan. 

3. Pat the chicken dry.  Using a pastry brush, generously brush the inside and outside of the chicken with olive oil. 

4. Lightly sprinkle pepper inside and outside of the chicken. 

5. Thinly slice 1 lemon and place about 4-5 of those slices inside the cavity of the chicken. [The cavity is the hollow space of the chicken]. 

6. Add 1/4 tablespoon of thyme inside the cavity.

7. Coat the bottom of your roasting pan with 1 tablespoon of olive oil and line with an additional thinly sliced lemon. 

8. Using your pastry brush, lightly coat the chicken with crushed garlic. 

9. In a large measuring cup squeeze 1 cup of lemon juice. Add 1 can of chicken broth. Mix well. 

10. Pour mixture of chicken. 

11. Place in the oven for 15 minutes.

12. Lower oven temperature to 250 degrees and cook for 1 hour. 

13. Remove the chicken from the over. Take the second can of chicken broth and pour over the chicken.

14. Thinly slice an additional lemon and place on top and around the chicken. Add 1/4 cup of thyme and add on top and around the chicken as well.  (you can leave the thyme on the stem if you would like).  

15. Place back in the oven for 45 minutes. 

16. Remove the chicken from the oven and tightly cover in order that the chicken doesn't dry out. Place back in the oven for an additional 30 minutes. 

Mediterranean Tuna Salad

Serving: 3

Ingredients:

1 can of White Albacore Tuna with oil. (10 oz)

1/4 cup of chopped Spring Onions

1/4 cup of chopped Red Onion

1/4 cup of chopped Red Bell Pepper

1/4 cup of sliced Green olives

2 1/2 tablespoons of Lemon Juice

3 teaspoons of Paprika 

Directions:

1. In a bowl, add the tuna (do not remove the oil), spring onion, red onion, red bell pepper, and green olives. Mix well.

2. Once combined, add the lemon juice and paprika. Mix well. 

3. Serve cold and enjoy! 

Mishloach Manot Giveaway

Chocolate Works and Seven Bites have teamed up this Purim and are giving away a FREE Mishloach Manot!

How to Enter?

1. "Like" Chocolate Works on Facebook
2. "Like" Seven Bites on Facebook
3. Let us know that you've entered by commenting on this post on our Facebook Page. Click here

4. All entries must be in by 2/26/2015 at 5:00 pm. 

The winner will be chosen at random and announced Thursday evening.

~Good Luck~

Chocolate Mousse Trifle

Serving: 4 glass mini trifle bowls

Ingredients: 

10.7 oz package of red velvet Oreo's

3 bananas

8 oz. of cream cheese

11.5 oz. of dark chocolate chips

8 oz. of cool whip

7 oz. of whip cream

Raspberries to top it off! 

Directions:

1. Crush up the oreos until they are a crumb-like texture. Divide and press evenly into each trifle bowl

2. Thinly slice each banana. Evenly lay out the banana slices on top of the oreo layer 

3. Melt the chocolate chips in the microwave for about 30-45 seconds

4. Place the cream cheese in a separate bowl. Add the melted chocolate to the cream cheese and mix together using an electric mixer

5. Fold in the cool whip to the cream cheese and place mixture on top of the banana layer

6. Add a nice even layer of whip cream to the top, and a few raspberries to finish off your dessert! 

Hot Chocolate Fudge

~Share a hot fudge sundae with your sweetheart~

Serving: 10

Ingredients:

1 stick of butter (8 tablespoons)

12 oz. of semi-sweet chocolate chips

1 teaspoon of vanilla

1/4 cup of sugar

1/2 teaspoon of salt

12 oz. of evaporated milk

10 oz. of dark chocolate chips

Directions:

1. In a medium saucepan, melt the butter and semi-sweet chocolate chips on low heat

2. While stirring, add in the vanilla, sugar, and salt to the chocolate

3. Over medium-high heat, add in the evaporated milk

4. Once it comes to a slight boil, turn the burner on a low heat and add in the dark chocolate chips

5. Continue to stir until melted

6. Serve warm and store in fridge for later use

Sesame Spinach Salad

Serving: 3

Ingredients

10 oz package of spinach

1 cup of cooked quinoa

1/2 cup of sliced almonds

1 avocado

1 red pepper

2 tablespoons of sesame seeds

1/4 cup of Newman's Sesame Ginger Low Fat dressing

Directions

1. Place spinach on a cutting board. Finely chop spinach leaves, and then place in a large bowl.

2. Dice red pepper. Add to the bowl of spinach. 

3. Add quinoa, sliced almonds, and sesame seeds into the bowl.

4. Before serving, slice avocado and add into the bowl. 

5. Slowly pour the dressing in the bowl and mix until the salad is tossed well. 

Everything Pigs In Blankets

The perfect Super Bowl snack...

Making pigs in blankets from a box is the easiest way to go, but if you want to make yours different, spice it up with some seasoning. You can't go wrong with an everything bagel, so why not put it on a pigs in a blanket?? 

Yield: Makes 40

Ingredients:

1.   40 pre-made pigs in blankets

(I bought this package: Cohen's Mini Beef Franks in Puff Pastry)

2.   1 egg
3. Everything Bagel Seasoning to taste (I used the Trader Joe's brand Everything but the Bagel)
- - - -
OR you can make your own seasoning (which still will make it 7 ingredients!)

3.    1 tablespoon poppy seeds

4.    2 tablespoons sesame seeds

5.    2 tablespoons dried minced garlic

6.    2 tablespoons dried minced onion

7.   Kosher salt to taste

Directions:

1. Pre heat oven to 400 degrees.

2. Take a baking sheet and cover with tin foil. Spray a light layer of cooking spray.

3. Place hotdogs on baking sheet. Make sure that they do not touch.

4. Whisk the egg and lightly coat the top of each hotdog blanket. 

5. In a small bowl, mix poppy seeds, sesame seeds, dried onion, dried garlic, and salt. 

6. Sprinkle seasonings on top of hotdog blankets. 

7. Lower oven temperature to 375 degrees and place in the oven. Bake for 20 minutes. 

Garlic Scallion Mashed Potatoes

Serving: 8-10

Ingredients

5 red potatoes

1/2 teaspoons of crushed garlic

2 tablespoons of margarine

1/3 cup of chicken broth

1 cup of diced scallions

Salt and pepper to taste

Directions

1. Boil potatoes for 30 minutes

2. Drain potatoes and keep in pot.  Add chicken broth and crushed garlic.

3. On a low heat, mash using a potato masher or the back of a fork until smooth. 

4. Add salt and pepper to taste.  Once mixed well, remove from the pot and place in a bowl.

5.  Add scallions.  Mix well.

Cocoa Rice Krispie Treats

Serving: 15

Ingredients:

1. 4 tablespoons unsalted butter 

2. 1.5 cups semi-sweet chocolate chips

3. 5 cups Cocoa Krispies

4. 8oz bag of marshmallows

Directions:

1. Lay out parchment paper or tin foil in a 9 x 13 baking dish. Lightly coat with vegetable oil.

2. Melt butter and marshmallows in a pot over a medium-low heat so that it doesn't burn.

3. Add in the chocolate chips.

3. Once your chocolate is mixed in well, add 1 cup of Cocoa Krispies at a time and mix. 

4. Continue this process until all cups of Cocoa Krispies are added in. 

5. Evenly spread the mixture onto your baking sheet. 

6. Allow this to cool off and harden for 30 minutes.

Root Beer Float

Serving: 1

For all of you gluten free and non-gluten free eaters, here's a fun summer drink to try out...

Ingredients:

2 scoops of Vanilla Ice Cream

1 12. fl. oz. bottle of Virgil's Gluten Free Root Beer 

Directions: 

1. Place 2 scoops of vanilla ice cream in a 10.5 oz cup

2. Fill the rest of the cup with Virgil's Gluten Free Root Beer. If using a full bottle of Virgil's Gluten Free Root Beer (in a larger cup), use 3 scoops of vanilla ice cream

~The perfect recipe on a hot summer day~

Stella Wings

20 wings (cut in half)

1/4 cup of olive oil

1/4 teaspoon of salt

1/4 teaspoon of pepper

1-1/2 cup of all-purpose flour

1/2 cup of Stella Artois beer

1 cup of barbecue (original flavor) barbecue sauce

Directions

1. Pre-heat oven to 350 degrees

2. Place the wings in a mixing bowl.  Pour olive oil and a couple pinches of salt/pepper over the wings. Mix.
(**Save some olive oil for the sauce)

3. In a jumbo size (Ziploc) bag, pour flour.  Add the wings into the bag, and seal bag. Shake well.

4. Spray a baking sheet with cooking spray.  Place wings on the baking sheet (shake excess flour off of the wings).  No need to leave space between each wing, when placing them on the baking sheet.

5. Spray cooking spray on top of wings as well.

6. Place in the oven for 30 minutes.

7. Take the wings out and flip them over.

8. Place in the oven for an additional 30 minutes.

9. When the wings are baking for the remainder 15 minutes...it's time to make the sauce! (Please see bottom for instructions)

10. Once you take the wings out, place in a bowl.  Heat sauce just before pouring them on the wings.

11. Pour 3/4 of the sauce mixture, and stir. Add more if desired.

12. Once wings are mixed in the sauce, place back on the baking sheet.  They do not need to be laid out perfectly.

13. Put in the broiler for about 2-3 minutes until crispy. Make sure not to leave them in for too much longer or else they will burn.

~Sauce~

1. In a small pot, pour the barbecue sauce, Stella, and 2 tablespoons of olive oil. 

2.  Heat on a medium-high, until sauce begins to bubble.

3.  Stir for 3 minutes. 

4.  Let cool.

Hearts of Palm Salad

Servings: 4

Ingredients:
1.    1 pint of Plum or cherry tomatoes

2.    1 (14 oz) can of Hearts of Palm

3.    1 Avocado
4.     1 cup of pitted green olives

5.    1 bunch of Scallions

6.    3 tablespoons of Lemon Juice

Salt and Pepper to taste

Directions

1. Slice tomatoes, olives, avocado and hearts of palm into bite size pieces and place in a mixing bowl.
3. Dice scallions and add to your salad mixture.
4. Pour lemon juice, and add salt and pepper to taste. Mix well!

Banana Nut Bread

    Serving: 8

Ingredients 

1/3 cup margarine

1 cup sugar

1 cup mashed bananas

1 tsp baking soda

2 cups flour

1 cup chopped walnuts 

Directions

1. Preheat oven to 350 degrees

2. Lightly grease a loaf pan 

3. In a bowl, cream the margarine and sugar

4. Add bananas, baking soda, and flour to the bowl with the margarine and sugar and mix

5. Add in the nuts and continue to mix

6. Bake for 45 minutes. Allow the banana bread to cool off

~Sprinkle with powdered sugar and serve~

Cream of Mushroom Rigatoni

Serving: 5-6

Ingredients

1  (16 oz) box of rigatoni pasta

1 (8 oz) container of sliced baby bella mushrooms

1 tablespoon of butter

1 cup of heavy cream

1 (15 oz) can of peas

pepper to taste

freshly grated Parmesan cheese

Directions

1. Place mushrooms in a frying pan with 1/2 cup of water.

2. Steam mushrooms on a medium heat until water evaporates.  If you feel that the water is taking too long to evaporate, you can pour some out. 

3. Once the water has evaporated, add a 1/2 a tablespoon of butter to the mushrooms and mix on a medium-low heat. 

4. Add the other 1/2 tablespoon of butter and stir until mushrooms are sautéed. Set aside.

5. In a small pot, pour heavy cream and cook on a medium-high heat. Add the sautéed mushrooms, peas and pepper to taste.  Stir until the cream begins to bubble.   

5.  Cook the box of rigatoni pasta.

6.  Add the cream of mushroom sauce to pasta.  Mix well. 

7. Top off with some freshly grated Parmesan cheese.

4th of July Fruit Salad

Serving: 6

Ingredients

1 pint of blueberries

16 oz. of strawberries

3 large bananas 

1/2 pint of heavy whipping cream 

1 tablespoon of vanilla

1/4 cup of sugar

mint

Directions

1. Slice strawberries and bananas and place in bowl

2. Add blueberries to bowl and set aside

3. In a separate bowl, add the heavy whipping cream, vanilla, and sugar. Using an electric mixer, continue to mix until the cream reaches stiff peaks

4. Serve fruit salad in individual cups or in a large bowl with whipped cream to top it off! 

~Garnish with mint~