Monthly Archives: April 2015

Kosher Broiled Spicy Salmon with Hot Pepper Raspberry Jelly

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Kosher Spicy Broiled SalmonA few years ago, I tried a new recipe from Woman’s Day magazine called Broiled sweet and spicy salmon using red pepper jelly. Finding the red pepper jelly was no easy task. I ended up having to order it from Amazon but the end result was delicious.

I decided last night to pull out this yummy recipe again and whip it up for dinner. Only once I started prepping, I discovered the jelly I had on-hand was Hot Pepper Raspberry Preserves. Not exactly the flavor I was going for, but I have to say, it turned outHot Pepper Raspberry Preserves pretty well.

The mixture of jelly, soy sauce and ginger was very spicy but once it was broiled on the salmon, the tongue-burning flavor was tamed enough to enjoy the salmon without keeping a cool drink close by.

My 8 year old ate several pieces and then came back later to finish off the leftovers.

What flavors have you tried to spice-up Salmon?

Happy Kosher Treif Cooking!

What to do with leftover Chili? Kosher Sloppy Tacos

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Kosher Sloppy Tacos

We recently went through a kitchen remodel that took way longer than expected. When our kitchen was finally finished, I immediately jumped into cooking action by making all of our favorite comfort foods, one being chili dogs. It was a weeknightt, and I needed an easy recipe that I could make quickly so I turned to Susie Fishbein’s Kosher by Design short on time cookbook.

Yes, that's a food stain at the bottom of this well-loved page in Susie Fishbein's Short on Time cookbook.

Yes, that’s a food stain at the bottom of this well-loved page in Susie Fishbein’s Short on Time cookbook.

I’ve used this chili dog recipe (page 138) before but keep in mind that I have not cooked … in a real kitchen … for about 10 months so let’s just say that my results were less-than-great. The chili was bland at best, and while my family ate it without complaint, there were some comments like “could use more salt” or “did you put any garlic in this chili?” and my favorite, “Is the chili supposed to be this watery?”

There was a lot of chili leftover so a few days later, I made an attempt to turn that comfort food into another one of our favorite comfort foods – tacos.

I used the chili from the first recipe but added 1 package of Ortega taco seasoning mix (Circle K Kosher) and a bunch more salt and garlic powder. I then let the whole mixture simmer for 30ish minutes on the stove.

The newly created “taco sauce” was still more watery than normal, which made it very messy (hence the name Sloppy Tacos) but my family, me included, LOVED it. The taste was amazing, and more importantly, I was thrilled to be able to salvage the less-than-great chili.

To go along with the tacos, I purchased the pre-packaged chopped peppers and onion mixtures at the Whole Foods on Preston and Forest in Dallas. Thanks to the wonderful folks at Dallas Kosher and to the equally wonderful folks at Whole Foods, the Preston/Forest location now offers several different pre-packages (washed/cut-up) fruits and vegetables that are certified Kosher.

We also added to our Sloppy Tacos:

Eating this sloppy combination was a bit challenging but the flavor was delicious. The Kosher Sloppy Taco is now my go-to dish for leftover chili.

What’s your favorite way to use leftovers?

Happy Kosher Treif Cooking!