Craving a burger, but looking for a healthy red meat alternative? This Hawaiian turkey burger recipe is a great alternative. It tastes lean, flavorful and makes you feel good.
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Sriracha Baked and Tossed Hot Wings
This recipe uses America’s favorite hot sauce, Sriracha as a base. The whipped butter gives it a slight sweetness while the Sriracha adds the kick. If you are daring, try adding more Sriracha.
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Grilled Peanut Butter and Jelly
This is a quick and fun recipe taking a traditional peanut butter and jelly sandwich and combing the same cooking methods of grilled cheese. You can use any flavor jelly you want. I used grape.
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Corn Flake Chicken
I just love corn flake chicken. Baked not fried, easy to make, the corn flakes offer a wonderful flavor to the chicken. You can buy the corn flakes crumbs already made or buy a box of cereal and grind them down yourself for a chunkier crust. Make a lot because leftovers are delicious. Reheat the chicken on some parchment paper in the oven to crunch up the chicken crust.
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Apple Kugel
Lukshen Kugel or Noodle Kugel is a great alternative to a potato side dish. This recipe was given to me 42 years ago by my aunt Beverly at a recipe shower that was thrown for me when I was engaged. I’ve always loved this sweet casserole served with breaded chicken.
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Honey-Sriracha Chicken Wings
Enjoy the bold flavor of America’s favorite chili sauce mixed with the sweet taste of honey. The flavors battle each other to create that perfect blend. Use garlic, salt and pepper to taste.
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Challah
Challah has never been the easiest thing for me to make. They used to come out like lead weights. My sister in law, Amy, recently took a challah making class at the Chabad that they declared was fool proof. Believe it or not it is!!! Easy to make and easy to rise in a few hours you can impress your relatives with a homemade challah. For variations you can use sesame seeds or poppy seeds on top. You can also put herbs in the bread, such as rosemary, thyme, oregano, and garlic while kneading it for a new take on an oldie but goodie. I recently made this 5 lb challah for my sons wedding and it not only looked amazing but tasted delicious.
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Rugelach
Rugelach or nut horn is a mixture of textures that explode in your mouth. A soft pillowy dough made with butter and sour cream becomes a vehicle for a cinnamon sugar nut filling. There are many variations on fillings. You can spread jam and sprinkle it with nuts, you can use nuts and chocolate chips, apricot jam and coconut. I’ve even experimented with Key Lime preserves and pecans. The dough is so versatile the only limitation you have is in your mind.
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Peter Luger BBQ Wings
This marinate recipe is inspired by Peter Luger’s amazing steak sauce and blended with the Sweet Baby Ray’s BBQ Sauce. Reapplying the sauce during the baking process will allow for more flavor.
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Chopped Liver
Chopped liver is a Stern/Glasser favorite served as an appetizer at family gatherings. Kosher for Passover it’s special ingredient is schmaltz. Schmaltz, rendered chicken fat, is a staple in traditional Jewish cooking. Although a lot of people refrain from using schmaltz because it’s considered artery clogging, to me there are certain recipes from the past that just taste better made the old fashioned way.
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