Steak Tacos

Serving: 5-7

Ingredients

1 pound of London Broil 

14 Corn Tortillas

3 Radishes

Mikee's "Srirachanaise" or Spicy Mayo to taste 

2 Avocados

3 tablespoons cup of Olive Oil

Trader Joe's Everyday Seasoning (or a blended seasoning of your choice)

Directions

1. Season the london broil. 

2. Heat a large skillet with olive oil. 

3. Place the london broil in a skillet and cook for 5 minutes on both sides for medium rare. 

4. Warm tortillas in the skillet or wrap in tin foil and place in the oven on 350 degrees for 5 minutes. 

5. Slice the steak against the grain and place a few pieces on each tortilla. 

6. Thinly slice the radishes and place a few pieces on each tortilla, along with a few slices of avocado. 

7. Top off each taco with "Srirachanaise" to taste. 

Blackberry Mojito

Serving 4-6

24 oz box of Blackberries

1.5 cups of Rum

6 cups of Club Soda

3/4 pack of fresh Mint Leaves

5 Limes

6 tablespoons of Sugar

6 cups of Ice Cubes

1. Place mint leaves in a mixing bowl. (Leaving a small amount for garnish)

2. Add blackberries. Mash until blackberries become a liquid and mix well with the mint.

3. Add sugar and squeeze in the juice from the limes. Mix well.

4. Pour mixture into a large pitcher. 

5. Add rum, stir mixture. 

6. Add club soda, stir mixture. 

7. Once you're ready to serve the mojitos add ice to each cup. (Do not pour the ice into the mojito's because it will dissolve quickly and water down the mojitos). 

Cheers!

Mexican Corn Salad

Serving: 6

Ingredients

4 cups of corn

3 tablespoons of mayonnaise 

2 tablespoons of lime juice

1/4 cup of cilantro

1 teaspoon of chili powder

3 tablespoons of olive oil

1/2 cup of chopped red onion

Directions

1. Place corn in a large frying pan. Coat with olive oil and season with chili powder. Sauté on a medium-high heat. 

2. Remove corn from the frying pan, once it begins to brown and place in a large bowl.

3. Add chopped red onion, mayonnaise, lime juice, and cilantro. Mix well. 

~This dish can be served hot or cold~

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

Skinny Goat Cheese Pesto Wraps

Serving: 6

Ingredients

1/3 cup of goat cheese ( I used Tnuva Goat Cheese)

1/4 cup of Pesto Sauce

1 Avocado

1/3 cup of chopped onion

Salt to taste

Pepper to taste

6 whole wheat tortilla wraps

Directions

1. In a small bowl mash the avocado. Add salt and pepper to taste.

2. In a separate bowl, mix the goat cheese and pesto sauce until it becomes a creamy texture. 

3. Spray a large frying pan with cooking spray. Place a tortilla wrap in the pan. Spread the goat cheese-pesto mixture, and then the mashed avocado evenly. Fold the tortilla in half. 

4. On a medium-low heat melt the tortilla until both sides become golden brown. 

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

Veggie Quesadillas

Serving: 10

Ingredients

10 tortillas

4 bell peppers (orange, yellow, green, red)

4 cups of shredded cheddar cheese

1 red onion

3/4 cup of olive oil

Directions

1. Thinly slice bell peppers and red onion. 

2. On a medium-low heat,  coat frying pan with olive oil.  Sauté peppers and onion until they soften.  

*It's important for the vegetables to remain on a low heat in order for them to cook without burning. 

3. Once vegetables are sautéed, set aside. 

4. Lightly coat each side of the tortilla with olive oil, and place in the frying pan on low heat.  Evenly spread cheese on the tortilla and allow to melt.  Once the cheese begins to melt, add two spoonfuls of vegetables on top of the cheese.  Fold the tortillas in half and allow remove from pan when each side is turns a light brown.  

This is best served with sour cream, guacamole, and salsa!

~Enjoy~

Chocolate Covered Apples

HAPPY ROSH HASHANA!

Serving: 6

Ingredients:

1. 6 lollipop sticks 

2. 6 Granny Smith Apples 

3. 1 1/2 cups of crushed up roasted peanuts 

4. 1 1/2 tablespoons of margarine

5. 14 oz. of bittersweet chocolate 

Directions:

1. Wash the apples and make sure the apples are completely dry (or else the chocolate will not stick)

2. Place the sticks on top of the apples to hold and to make easier to dip

3. Line a baking sheet with wax paper to place the apples on after being dipped in chocolate. Place peanuts in a bowl and set aside

4. Over a double boiler, place the margarine and chocolate and continue to stir until a creamy smooth texture 

5. Holding by the stick, dip each apple in the chocolate and immediately after roll the bottom half of the apple in the peanut bowl and place on wax paper

6. Continue step number 5 with each individual apple

7. Place in fridge for about an hour before serving. Enjoy! 

Stuffed Tomato

Serving: 6

Ingredients

1. 4 cups of cooked red Quinoa 

2. 8 large tomatoes

3. 2 chicken thighs

4. 1/2 cup of sweet barbecue sauce

5. 2 cups of spinach leaves

6. 1/4 tablespoon of breadcrumbs

Directions

1. Pre heat oven to 350 degrees.

2. Place chicken thighs in a baking pan.  Pour barbecue sauce over chicken, and let marinate until oven is heated to 350 degrees.

3. Bake chicken for 30 minutes.

4. Once the chicken is removed from the meeting, let cool off for 10 minutes.  

5. Chop chicken into 1/4th inch or bite size pieces and set aside.

6. Make sure that the oven still remains on 350 degrees in order to bake the stuffed tomatoes

7. In a large pot, add your cooked quinoa with the chopped chicken.  Turn stove onto a medium-low heat and and stir quinoa mixture.  Add spinach.  Continuously stir until well mixed.  Set aside.

8. Cut the top of each tomato and remove the inside in order to create space for the quinoa mixture.

9. Add the filling into the tomatoes.

10.  Sprinkle breadcrumbs on top of the tomato, making sure that it covers the mixture. 

11. Take a baking tray and spray with cooking oil.  

12. Place the tomatoes on the baking tray and into the oven for 10-12 minutes or until the tomato skin begins to crack.   

Caramel Covered Popcorn

We had so much fun making this fun snack for the beach with Joy of Kosher.

Click here for the recipe.

Enjoy!