Maple Glazed Garlic Roasted Carrots

 

  

    

Serving: 4

Ingredients

2 bunches of raw Dutch Carrots

2 tablespoons of pure Maple Syrup
1 tablespoon of olive oil
1 teaspoon of crushed garlic
Parmesan cheese to taste

Directions
1. Pre heat oven to 350 degrees.
2. Thoroughly wash carrots. Trim the top and set them aside.
3. In a small mixing bowl, add the maple syrup, olive oil and crushed garlic. Mix well.
4. Place the carrots in a baking pan and pour the syrup mixture. Lightly toss.
5. Place the carrots in the oven for 30 minutes. Remove from the oven. Flip the carrots and place back in the oven for 15 minutes.
6. Plate carrots. Garnish with finely chopped carrot greens and add parmesan to taste.

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. 

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! 

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! 

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. 

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.

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~

Flatbread Margherita Pizza

Serving: 2-3

Ingredients

1 package of Trader Joe's white pizza dough (16 oz, 1lb)

1 1/2 cups of shredded mozzarella 

1 small tomato

1/4 cup of Parmesan cheese

1/4 cup of fresh basil

2 tablespoons of olive oil

1 tablespoon of crushed garlic

Directions

1. Preheat oven to 350 degrees

2. On a non-stick pan, flatten pizza dough.  If the dough is too sticky to flatten, add a little olive oil. 

3. Once the dough is flat, spread a light layer of olive oil making sure that all areas are covered. (Especially the crust area!)

4. Spread the crushed garlic on the dough.  You don't need to spread the garlic around the area where the crust will be.

5. Add you shredded mozzarella cheese to the pizza. Make sure that you leave 1/2 to 1 inch (depending on how much crust you like) of space empty around the perimeter of your dough.

6. Thinly slice tomatoes in whole pieces and add to pizza. 

7. Thinly slice your fresh basil to top off you pizza. 

8.  Place in the oven for 15-20 minutes, or end of your dough begins to brown.

9. Once pizza is cooked, top off with some Parmesan cheese. 

 

 

Breaded Cauliflower

Serving: 3

Ingredients

3 eggs

1 package of cauliflower (12 oz bag)

1 cup of panko bread crumbs

1 teaspoon of garlic powder

1 teaspoon of paprika

Directions

1. Pre heat oven to 425 degrees.

1. Whisk the eggs in a small bowl.  Set aside. 

2.  Take another bowl and add all dry ingredients. (Bread crumbs, garlic powder, paprika) Mix. 

3. Dip the cauliflower in the eggs, and then dip into the bread crumb mixture.  

4. Lay out on a baking sheet.

5. Place in the oven for 25-30 minutes.

Caramelized Onion Sausage Wraps

Serving: 8

Ingredients

2 puff pastry sheets (you can find this in the frozen food section)

8 sausages, of your liking! Spicy, Italian...(I bought two 12 oz packages)
1 brown onion

1/4 cup of olive oil

1/3 cup of barbecue sauce

3 tablespoons of sugar

Directions

1. Pre-heat oven to 350 degrees.

2. Remove the wrapper off of the pastry sheets and allow to defrost.

3. Thinly slice onions. Set aside. 

4. Coat a thick layer of olive oil in a frying pan. Add 1 tablespoon of sugar.

5. Add onions to frying pan and stir once every minute until they brown.  Make sure not stir too often as they won't brown, and if you don't stir enough they will burn! (I know, lots of rules)  This process may take up to 30 minutes.  If you feel you need more olive oil and/or sugar, add a little bit at a time, and stir. 

6. Once onions are caramelized set aside. 

7. Slice sausage links into small bite sizes.  Lightly coat a frying pan with olive oil and add sausages.  Add 4 tablespoons of barbecue sauce and stir until they are cooked through on a medium-high heat.

8. Unfold pastry sheets and spread a thin layer of barbecue sauce.  Add caramelized onions and sausages to one of the ends of the pastry sheet.  Tightly roll.  

9. Place in the oven for 25-35 minutes or until the pastry sheet begins to brown. 

10.  Once the sausage rolls are taken out of the oven, allow to cool for 10 minutes. Slice the sausage wraps diagonally in order to serve as individual pieces. 

*This goes well with garlic mayo, mustard, ketchup, chipotle sauce, or any condiment of your choice. ~Enjoy ~

Sushi Salad

Serving: 4

Ingredients

1 cup of prepared sushi rice

9 sticks of imitation crab

1 1/2 cucumber

2 avocados

1 sheet of nori 

1 1/2 tablespoons of soy sauce

1 teaspoon of Saracha

Optional: 1 tablespoon of sesame seeds

Directions

1. Place the sushi rice in a bowl

2. Cut the imitation crab, cucumber, and avocado into cubes and place in bowl with rice 

3. Break the sheet of nori up into medium sized pieces and place in bowl with rice 

4. In a separate bowl, mix the soy sauce and saracha together

5. When ready to serve, add the dressing and optional sesame seeds on top of the salad! 

White Chocolate Cheesecake

Serving: 10

Ingredients

39 Oreos 

6 tablespoons of margarine 

1 1/2 cups of white chocolate chips 

2 8 oz. of cream cheese 

8 oz. container of heavy whipping cream 

Directions

1. Crush the chocolate sandwich cookies in a food processor until the cookies are crumb-like and set aside in a bowl 

2. Melt the margarine and mix it with the cookie crumbs until well combined

3. Place the crust mixture evenly on the bottom of a 9 inch spring pan and place in refrigerator until the cheese cake mixture is completed

4. Using an electric mixer, beat the heavy whipping cream in a bowl until soft peaks arise, and set aside 

5. Using a double boiler, melt the white chocolate chips until smooth

6. Take off the burner and mix the white chocolate in with the cream cheese until well combined 

7. Fold in the heavy whipping cream with the cream cheese mixture until it becomes a thick well combined texture 

8. Remove the cookie crust from the fridge and place the cream cheese mixture on top, making sure it is evened out before placing back in the fridge

9. Leave in fridge overnight and enjoy! 

Gravlax

Serving: 15

Ingredients

1 side boneless salmon fillet

1 cup of sugar

1 cup of brown sugar 

1 cup of salt

1/4 cup of vodka

1/2 bunch of fresh dill 

Directions

1. Mix the salt, sugar, and vodka together in a bowl and set aside

2. On a sheet of foil, sprinkle approximately half a cup of the mixture of salt, sugar, and vodka 

3. Place the salmon over the mixture (on top of the foil) 

4. Sprinkle the rest of the mixture on top of the salmon 

5. Lay the dill on top of the salmon and wrap the salmon with foil 

6. Place the salmon in the refrigerator for three days and turn the salmon over daily

7. After three days, remove salmon from refrigerator and rinse it with water to remove the salt, sugar, and vodka mixture 

8. Carve the salmon into thin servings and enjoy!