There's another on the way!
The lovely lady posted a photo that featured her delicious baby bump being held by her husband slash music producer Swizz Beatz and the two look SO happy!
[Image via Instagram.]
Why do we do this to ourselves?? Why do we insist on watching Nina Safar's amazingly delicious recipe videos??
We just get sooooooo hungry! LOLz!
We do it, guys, so we can share them with you — and we do it so we can learn how to make these amazeballz recipes ourselves so we won't be so hungry! Today it's all about summer appetizers, using super simple wonton bowls!!
It's the little easy things we never think of, so we're so glad Nina is here to show us the way!
Ch-ch-check it out (above)!
Women want flowers, chocolates and cupcakes when it's time to celebrate. Most men just want a good home cooked breakfast! Whip up these easy and tasty egg in cups for your baby daddy or daddy to be!
Baked Egg In Cups:
6 muffin cups
12 wonton wrappers
1 cup of crushed tomatoes (or leftover matbucha from Shabbat!)
2 green onions, chopped
Grease the muffin pan. Gently press 1 wonton wrapper in one muffin cup, along one side. Then, place another wrapper in the same cup along the other side. (the majority of the cup should be covered now with both wonton wrappers) Continue filling all the cups with the remaining wrappers in the same way. Place 1 tablespoon crushed tomatoes in each cup. Break an egg in a clear cup, after checking to make sure there is no blood, gently fold the egg into the wonton wrapper cups. Top with green onions. Fill all of the muffin cups in the same way. Bake in oven on 350′ until eggs are set and yolks are still slightly runny, about 20 minutes.
Don't have a grill?
NO PROBLEM! Nina Safar is here with a few of her fabulous and easy recipes to create a whole summer meal — without or without a Memorial Day grill!
Seriously, the BBQ Wrapped Asparagus sounds like something we'd LOVE to have in our mouths this weekend! LOLz!
Check out the great recipes (above)!
You can eat your vegan pasta and have it creamy too! No need to sacrifice on flavor or texture when keeping it vegan. Instead of butter and milk, use non dairy buttery spread and soy milk! (or swap your fav substitute for cows milk, like almond milk or coconut milk)
12. oz tortellini pasta (I used frozen sun-dried tomato tortellini)
2 tablespoons earth balance buttery spread (non dairy)
2 tablespoons flour
2 cups soy milk
2 tablespoons pesto sauce
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
12 oz. artichoke hearts
Cook pasta in salted boiling water until al dente. Once cooked, remove from water and set aside. Reserve 1 cup of water and set aside. Heat up earth balance in a large pot until melted. Add the flour and whisk together until smooth and combined. Add the milk and whisk together until smooth and combined. Continue to whisk together until thickened. Add the pesto and season with salt, pepper and garlic. Drain the artichokes and add to the sauce and whisk together with sauce. Once nice and thick, turn off heat and add the pasta into the sauce. Mix together and serve with freshly chopped basil and red pepper flakes. (optional, for those that like it spicy!)
*Tips&Tricks: If you do not like artichokes, you can replace them with wilted spinach, sauteed mushrooms and onions, or simply stick with pasta. You can also swap the tortellini for your favorite pasta! If you want to make this dairy, simple use butter instead of the earth balance and use milk or heavy cream instead of soy milk. If serving this dairy, be sure to add some parmesan on top after it’s cooked. There is nothing like yummy fresh grated parmesan!
[Image via Kosher In The Kitch.]
Tonight marks the beginning of Shavuot, the Jewish Holiday Dairy Fress Fest! Below are a few recipes to celebrate — some are the obligatory dairy dishes, and a few are creamy and delicious and NON DAIRY (It's best when everyone get's to join in on the food fun, even those with allergies and those who are lactose. Yes, you get to pig out too!)!
If you don't celebrate the holiday, do you really need a reason to eat tasty appetizers and pasta?
Broccoli Cheddar Bites:
I’m all about the broccoli cheddar combo. I adore all things mini and love nothing more than a great tasting perfectly sized appetizer.
2 heads of broccoli
2 cups of shredded cheddar cheese
1/2 cup of cream cheese
1 1/4 cups of bread crumbs
1/2 tsp. salt
1/2 tsp. black pepper
1/4 tsp. garlic powder
1/4 tsp. cayenne pepper
Steam broccoli. Once soft, place in large mixing bowl and mash together. Add eggs, cream cheese, 1/4 cup of bread crumbs, salt, pepper, garlic and cayenne pepper. Mix well until combined. Wet your hands and shape the broccoli mixture into balls, about the size of falafel balls/walnuts. (about 1 tablespoon of broccoli mixture) Dip the balls into the remaining bread crumbs, then place on a lightly greased baking sheet. Spray cooking oil on top of balls then bake on 375′ for about 20 to 25 minutes until slightly crispy. Serve several balls on skewers or individually on a platter with a combo of mayo and ketchup on the side.
*Tips&Tricks: You can also use the broccoli mixture to make a quiche. Simply put the mixture in a prepared pie crust and bake for about 45 minutes. Or make mini pies with it! Top pies with bread crumbs and extra shredded cheddar cheese.For those of you cheese lovers, wrap the broccoli mixture around cheddar cubes for a super cheesy filling!
Passover is over. You may now eat bread! Run to the supermarket and get yourself a fresh loaf so you can whip up this delicious treat.
Bread pudding. It’s one of those things that tastes amazing and you assume since it’s that good it must be complicated to make but once I looked it up I realized it’s as easy as making french toast or pancakes, or maybe even easier since once it’s all assembled in the baking pan you throw it in the oven and there is no need to continuously flip the batter!
There are some decadent versions out there but I like to stick with fast and tasty — and this is the basic way to make bread pudding. You can use dairy milk and dairy chocolate or keep it non dairy like I did with soy milk and dark chocolate. (I actually used white chocolate chips and dark chocolate chips since that’s what I had in the kitchen but next time I will use a good quality dark chocolate bar broken up into pieces.)
1 large challah
2 cups soy milk
1 tsp. vanilla
1 tsp. cinnamon
1/4 cup of brown sugar
1 cup of chocolate chips or dark chocolate bar broken into pieces
Grease a 9×13 baking pan. Break the challah into small pieces using your hands. Place the challah pieces into the baking pan. Sprinkle the chocolate chips or chocolate pieces on top of the challah, mixing it so it blends with the challah. In a large bowl, combing the milk, eggs, vanilla, cinnamon and brown sugar. Pour the mixture over the challah and chocolate. Press the challah down in the pan so every piece of challah gets coated with the milk mixture. Place in oven and bake on 350 for 30-40 minutes. Serve warm with ice cream, whipped cream or fresh fruit.
[Image via Kosher In The Kitch.]
We didn't think we'd be drooling like this today, but then again, whenever we drool this much we don't really expect it — and there's nothing we can do about it!
You HAVE to check out this recipe for Raspberry Balsamic Glazed Chicken from our favorite kosher correspondent, Nina Safar!
1 whole chicken cut into 8 pieces
1 tablespoon olive oil
salt & pepper
1 onion cut into thin slices
3 cloves of garlic diced
1 cup of seedless raspberry jelly
1/4 cup of balsamic vinegar