Beer Battered Salami Chips with Beer Mustard

Written by chanie on February 26th, 2015

Oh yes I did. I made SALAMI. ON. STEROIDS.

And I didn’t have much choice either. I mean, there’s pretty much no outdoing my drunken hasselback salami, so I had to go there. And by there I mean, the deep fryer.

Ever since I read about a not-so-well-known custom to eat salami on Purim (to commemorate the hanging of HAMAN…hanging….salami….get it?), I’ve been banging out salami recipes for the holiday. Truth be told, I have no idea if this is a real thing, or if I happened upon a practical joke, but regardless, this taking-salami-to-the-next-level challenge has been a blast.

And it’s so ironic because I literally hated salami growing up. My mom used to feed us salami sandwiches for lunch every Friday afternoon. She’d smear ketchup on rye and top it with thick slices of salami all wrapped up in a foil package so we could take it along as we played in the courtyard of our building. One at a time, we’d chuck those salami sandwiches down the incinerator, and my mom was none the wiser! Fast forward some 20+ years and here. I. am.

Now when I think about this recipe, I have to admit, it’s like the ultimate guy food. It’s got beer, salami and it’s fried. I mean, seriously, could you ask for anything more?

Apparently you can. Because, not only did I come up with the ultimate finger food, I even made a beer dipping sauce, just to take the whole Purim thing over the top. Because that’s the way I roll. Or hang, apparently.

I’ve never made mustard from scratch before so I was excited to give it a try. There’s something really interesting I discovered about mustard in this recipe creation process. When mustard is exposed to heat, it loses it’s potency. (Same goes for horseradish and wasabi by the way)! I learned this by trying the same mustard recipe two ways – one used a bit more beer so I reduced it over heat, and the other I blended in the food processor to thicken, using no heat. The results were astounding! The blended mustard is super hot, while the cooked mustard is mildly sweet with little heat. Pretty awesome, right?

When the crispy salami and beer mustard meet, it’s the ultimate marriage. And it’s not just any salami, by the way. I used my favorite brand, Abeles & Heymann, because after visiting their factory a few months ago, and watching the salami-making process with my own eyes, I know their salami is made with the highest quality ingredients from start to finish!

And I wouldn’t think of coating that salami in anything less than the perfect crispy batter – which is what you get from beer batter. It’s super light and crisp, and let’s not forget, easy! Beer batter is just flour and beer and that’s it. Because the salami is packed with flavor, I don’t add much else, but you can always add a pinch of cayenne for some heat, if you’d like.

Now that we have the ultimate party food, lets discuss the Jewish holiday of Purim for a second! The Purim celebration is based upon the biblical Book of Esther, which recounts the story of Queen Esther and how she saved the Jewish people from annihilation at the hands of Haman (after whom the HAMANtasch is named). We celebrate with a festive feast (where these salami chips must make an appearance!), sending food gifts to family and friends, drinking until we don’t know the difference between the evil HAMAN and the righteous MOREDECHAI, and of course, dressing up as characters in the Purim story.

Growing up, Purim was always our favorite holiday, and you can imagine why. We got to dress up, deliver goodies to our friends and gorge on hamantaschen. As an adult, I love to put my own twist on the holiday with creative themes on my food gifts, fun twists on holiday cocktails and of course, crazy spins on salami!

If you live in Brooklyn, Queens or The Five Towns, be sure to check out my other salami recipe in the all new FYI Magazine! I’m so excited to join the team of FYI as the food editor, with a column for Fast & Fresh recipes as well as a Nutritious and Delicious section. This month, I’ve got a quick and easy salami quiche as well as a Persian twist on dried fruit truffles – perfect for your Purim feast or your Mishloach Manos.

Whether you choose to take on the Purim salami tradition or not, just remember to have fun and be joyous, because that’s what this holiday is all about! :) Happy Purim!

Salami making at the Abeles & Heymann factory with owner, Seth Levitt! This is the first and last time you will see me in a lab coat and hairnet ;)

This post is sponsored by Abeles & Heymann. Follow them on Facebook, Instagram or Twitter

Other Salami Recipes:

drunken hasselback salami
baked salami chips with dijon dipping sauce

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Halva Krembo’s

Written by chanie on February 19th, 2015

If you follow me on Instagram, you probably know about my recent trip to Israel. I posted lots of droolworthy pics of all of the delicious foods I was eating! And there was no shortage of that. Israel is the land of milk and honey – overflowing with the most amazing bounty. A single trip to the Machane Yehudah market will prove just that. You’ll find the sweetest seasonal fruits and perfect large, robust vegetables that are all farm fresh and (mostly) locally grown. The stands piled high with fresh baked pastries, the artisan breads and fluffy pillows of pita, and the hidden gems of culture at every turn are awe-inspiring.

One thing the shuk is known for is it’s halva. “Mamlechet HaHalva”, or “The Halva Kingdom” is famous for it’s amazing array of halva flavors. It is so hard to pick a favorite but the espresso, candied pecan and cinnamon are all up there!

And any of you that have walked passed the halva stand have been nudged by the famous “Halva King” to try a piece. He’s become a fixture in the shuk, gold crown and all! See my pic with him below!

The Halva Kingdom recently started making a line of flavored tahini as well. I tasted the freshly ground paste (which tastes like peanut butter) and then sampled a selection of sweet and savory flavors like tomato, pesto, nougat, chocolate, and more. The nougat was so good, I brought home a bucket!

All of the amazing flavors and aromas of the shuk inspired me to create a twist on a classic Israel snack – the KREMBO. Krembo is hebrew for “There’s Cream In It”, referring to the fluffy cream hiding under it’s chocolate coating. Krembo’s have a round biscuit base and are available in vanilla and mocha flavors. They’re wrapped up in thin foil packaging, blue for vanilla and brown for mocha.

With tahini being just about the most popular food of Israel, I was surprised they never came out with a halva flavored krembo – so I decided to do just that! I started with a sesame-flavored cookie and topped it with some tahini-flavored whipped cream. I coated it all in chocolate and decorated it with a sprinkling of sesame seeds.


Creating a beautiful chocolate glaze came together easily with the amazing new brand of kosher vegan chocolate chips – California Gourmet. Their 45% cocoa chips are rich in chocolatey flavor with just the right balance of sweetness. I love how easily it melts, perfect for dipping, and it hardens quickly too. I stir in some coconut oil to create the perfect chocolate magic shell, and we use the leftovers to have a little after-school fondue dipping party!

California Gourmet chocolate chips help me keep my krembo’s pareve, without sacrificing on richness and flavor. And boy are these rich and flavorful! Halva flavored Krembo’s, here we come!

And while we are talking about homemade krembo’s, I must give a shoutout to the Balaboosta cookbook. In it, Israeli Chef Einat Admony recreates one of the favorite snacks of her childhood, you guessed it….krembo. Her homemade version of the classic (which looks incredible, by the way), gave me the push I needed to make these happen.

You see, I’m not much of a pastry girl. In fact, I don’t own a single pastry bag. When I say to fill your pastry bag with whip cream, I mean Ziploc. And I cut the corner with a scissor, the old fashioned way. That’s how I pipe people. So let me tell you – If i can make these, you most definitely can. They might look intimidating, but they are anything but. And that, my friends, is just the way I like to do things. Happy Halva-ing!



Here are some photos of the things that inspired this recipe! With the Halva King, eating freshly ground tahini and surrounded by the many flavors of tahini, halva, and of course, krembo!

This post is sponsored by California Gourmet Chocolate Chips. Follow on Facebook, Twitter, and Instagram.  

Related Recipes: halva & ricotta stuffed figs

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Raspberry Hamantaschen Hand Pies

Written by chanie on February 12th, 2015

I can’t believe the blogosphere is already awash with hamantaschen recipes. Is it just me or has this year literally flown by?!


Purim is one of my favorite holidays, and I’m sure it is for you too! Any holiday where we get to dress up in fun costumes, eat a nonsensical amount of candy and drink until we don’t know the difference between Haman and Mordechai is fine. by. me.

Purim is about JOY and FAMILY and TRADITION and I love to shake things up with fun and exciting recipes. Last year, my drunken hasselback salami went out all out viral and my Hamantini cocktail took a festive cookie to the next level. We can’t forget my sushi hamantaschen, baklava hamantaschen, mustache glasses, and other Purim fun, all easily accessible in my Purim column. There are some really great recipes coming up as well that I can’t wait to share with you!


As you can see, I love shaking things up, and whenever I get a chance to deconstruct a traditional holiday food, I take it and run! Hybrid recipes are my all time favorite and these hamantaschen hand pies are just the thing. If you’re not familiar with hand pies, they are basically a handheld pie made with a flaky pie crust and filled with fruit filling. They’re usually folded over into a semicircle shape, but are sometimes rectangular or even round. I’ve never seen triangular hand pies so I thought they’d make the perfect hamantasch!


My first batch was not as successfull as these beauties here. At first, I just made slits in the dough, ala classic pie, but they just looked like rustic hand pies, not hamantaschen. I troubleshooted and then these were born. And I couldn’t love them any more. They’re not only rustic and adorable, they taste AMAZING too. I think I even like them more than the traditional!


Would you believe that I’ve never made real, traditional hamantaschen? I was always scared away by those sob stories where the hamantaschen opened during baking and all the jam bled out. I also love the packaged store-bought variety that is full of additivies and junk. I mean it’s Purim after all. So if you’re gonna gorge on candy, you might as well eat a hamatasch. The real, margarine and preservative kind (so says the Paleo enthusiast lol).


While we’re on the topic of fun hamantasch recipes, here are some of my favorites from around the web: rainbow hamantaschen, funfetti hamataschen, fluffernutter hamantaschen, speculoos hamantaschen, smores hamantaschen, and halva hamantaschen. I also love the idea of savory hamantaschen, Bon Appetit‘s got a great variety from around the world.

What’s your favorite version? Share it with me in the comments below!




Related Recipes:

date and almond marzipan hamantaschen
baklava hamantaschen
sushi hamantaschen
savory hamantaschen trio
The Hamantini

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Tortilla Crusted Chicken Fingers (Baked!)

Written by chanie on February 3rd, 2015

Wait. Stop. I know what you’re thinking. These look EXACTLY like KFC chicken tenders, now how did she do that?! I’m an accidental genius, that’s how (and a very humble one at that). Read on.

These crazy, amazing, oven-fried crispiest-ever chicken fingers where never supposed to happen. It was around the holidays, Succot to be exact, and I decided to go with a Mexican-themed menu. We’d already had so many meals and I needed a break from the traditional! I made blackened fish tacos, guacamole, taco salad, black bean & chorizo chocolate chili, cornbread, empanadas, and Mexican hot chocolate brownies. Now there was lots of meat going on, but not much in the form of chicken, so I wanted to make sure we had something kid-friendly that matched the Mexican theme. I looked through my pantry for something “corny” and found a half-eaten bag of BBQ tortilla chips – perfect! OK maybe BBQ tortilla chips are not authentically Mexican but I figured it could pass.

And pass it did. Those chicken fingers never even made it to the table. They got passed around and were gone in seconds. And the crazy part is – I made them the most untraditional way – by dipping the chicken in oil instead of egg.

My youngest is allergic, and I wanted to make sure there was something for him to enjoy, so I decided to forgo the egg-dipping and just go for some oil as a binder. True oil is not as sticky as egg, so the chips did not adhere as well – but they were super ultra crispy.

They were also super ultra tasty – because I used BBQ tortilla chips instead of the plain old boring ones. The BBQ seasoning gives the chips a nice color, so even though they’re baked, they look fried. Just like those crispy cornflake chicken tenders you drool over in every fast food commercial.

Speaking of commercials, I had wanted to get these up for Superbowl Sunday this week, but they just didn’t make it. Maybe that’s because I, nor anyone I know, is interested in the game. We’re more like social media geeks than sports fanatics so if you ask my husband and I who played, we have no idea. The only thing I know about Superbowl Sunday is that Katie Perry wore a yalmulkah dress! And I only know that ‘cuz it was all over my whatsapp!

Superbowl or not, these crispy oven-fried chicken tenders are the perfect appetizer for any party. They also make the best child-friendly dinner, with a mayo-salsa sauce for dipping. My picky-eaters loved them, and I’m sure yours will too!

Related Recipes:

french fried chicken nuggets
nut crusted shnitzel

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Roasted Tomato Soup with Muenster Breadsticks

Written by chanie on January 27th, 2015

I really feel bad for you guys. Here I am living it up in sunny Miami, while my fellow Brooklynites are stuck with a curfew while the city shuts down due to a blizzard. I’m truly thinking of you while I sit here relaxing at the beach! :- p

And just to show you how much I care, I’m sharing this comforting roasted tomato soup with muenster breadsticks in honor of Snowmaggedan 2015! I know you all stocked your houses to the hilts, so chances are, you have the ingredients on hand (and then some), so lets get cookin’!

They’re calling this NorthEastern historic and crippling and I’m calling this recipe duo soul-warming and pure comfort food. It’s the perfect kind of meal to eat at the fireplace while piles of fluffy white snow accumulate outside your window. Winter Storm Juno’s got nothing on you.

We start our not-so-little snow feast with roasted tomato soup. If you’ve never roasted tomatoes before, it’s time to start! They become so deliciously sweet – perfect with sweet roasted garlic and shallots. Topping off the soup with pesto and fresh basil just takes it over the top.

You can’t have tomato soup without cheese and bread! I love me some grilled cheese with tomato soup, but roasted tomato soup requires something a bit more sophisticated – like breadsticks! Don’t be overwhelmed by the thought, I keep things simple using a quick & easy pizza dough (you can even use store-bought dough). And for the filling – I use my ultimate favorite cheese of all time – MUENSTER! Muenster is a white cows-milk cheese that melts incredibly well. Natural & Kosher makes convenient pouches of shredded muenster that are perfect for making grilled cheese, mac ‘n cheese, pizza, or quesadillas.  I like to twist my breadsticks so I get lots of the toasted crispy cheese all around, but you can also make these more traditional and keep the cheese inside (see recipe for how).

Now back to sunny Miami – we’re keeping away from the pool today because it’s all of 55 degrees,, and the natives are pulling out their Uggs! I’m still on a high from The Miami Marathon (hashtag Miami Famous) this past Sunday, which I was lucky enough to walk/run in honor of The Friendship Circle.


Running a marathon was something I’ve always wanted to do, but I never thought I’d really do it. When my friend Rochel Leah recruited me for Team Friendship, I wasn’t quite sure what I was getting myself into. Little did I know, I’d have to train 4 times a week to complete 13 miles, when I could barely meet a single mile mark.

Six weeks of training proved nearly impossible in 20 degree weather (and less!), but I pushed myself to my limit and walked/ran as much as I could. Four times a week didn’t happen, but I managed quite a few training sessions, increasing my mileage to as much as 10 miles. I covered Prospect Park, Brooklyn Heights, Dumbo, Williamsburgh, Long Island City and more! I can’t wait to share pics and more about my experience in a future post. In the meantime, you can still support my run and help me reach my fundraising goal here!

I’m off to relax in the sun, but stay warm you guys, I’m thinking of you!


Look for the Natural & Kosher logo wherever fine kosher cheeses are sold.

Stay tuned for more exciting cheesy recipes, coming soon!

For other recipes & ideas using Natural & Kosher Cheese products, you can follow them via:

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Say Cheese! :-D

This post was sponsored by Natural & Kosher Cheese.

Related Recipes:

minestrone soup
3-cheese broccoli pull apart buns
lasagna roll-ups

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Blogoversary Funfetti Cake

Written by chanie on January 19th, 2015


The past few months have been a whirlwind! Case in point: I actually made this funfetti cake for my son’s first birthday back in November, but I didn’t have a chance to blog about it until now. I’m sure he won’t mind if I share it with you all in honor of my FOUR YEAR BLOGOVERSARY. Yippee!


It almost makes me tear up a little to think about it, but I can’t believe I’ve actually been blogging consistently for four. whole. years. That’s one thousand, four hundred and sixty days of thinking, dreaming and writing about my food memories and adventures in the kitchen.


Four years in, I can honestly say, I have never been so proud of what I’ve accomplished. Just sticking with something, and not getting bored of it is a testament to having found my niche in life. And you guys – my awesome, amazing fans, who have constantly encouraged me with your emails, comments and feedback – you keep me on my toes, always pushing me to dream up something bigger and better!


And I could never have dreamed up what this year would bring! Writing an ebook (and selling hundreds of copies!), a video series with TorahCafe, Joining the Blogher and Culinary Content Network, Features on The Huffington Post, Buzzfeed, Cosmo and The Daily Meal, friendships with food bloggers, The front page of The Wall Street Journal, a spot on The Meredith Vierra Show, my own magazine column (info coming soon), a social media campaign with a huge brand (info coming soon) and relationships with kosher food brands that I’m honored to represent.


It was such a thrill watching some of my recipes go viral this year. My drunken hasselback salami was by far the hit of the year, with poutine latkes and cauliflower nachos coming in at a close second.


What shocks me more than anything is how much I have been recognized this year. I get stopped in restaurants and groceries in all different communities, by people from all walks of life. It’s weird to be perceived as somewhat of a celebrity, but also so humbling. I love when people come up to me and tell me how much they love following my instagram, or how it’s not Shabbos without my hasselback salami. It truly makes my day. And my week. And my year.


Over the last few months, I’ve been working hard on living a healthier lifestyle by adopting a mostly Paleo diet. I completed (almost) 3 rounds of the Whole30 cleanse and I’m about to embark on my first half-Marathon! I’m walking to support the work of The Friendship Circle, an amazing organization that does so much to help children with special needs. When I started training 2 months ago, I could barely walk a mile, and now I feel strong and ready to tackle a 13-mile walk/run. I would love if you could support my efforts by donating towards my run and the work of The Friendship Circle, here.


In the past year, I’ve also watched my youngest grow from a baby to an infant (who’s 1st birthday cake we are celebrating here) and I learned to deal with difficult food allergies for the first time. I cut the adorable JewFro off my older son at his upshernish, and I watched my two beautiful daughters continue to grow into the young girls they are becoming.


It’s not easy juggling work and family, but one of the realizations I came to this year was that I CAN’T DO IT ALL. I am learning to let go and realize that it’s ok if my house isn’t always picture-perfect, and no-one will starve if I order take-out every once in a while, and most importantly, it’s ok to ask for help.


As I enter into my fifth year of blogging, I’m filled with excitement for the many new opportunities my blog has opened for me. I’m looking forward to continuing my journey of creative expression and Jewish pride with many more healthy, kosher and inspired recipes that will nourish my family, and especially, my fans.

Now, a little bit about this cake! Y’all know I’m not much of a baker, so I love any easy recipe that looks adorable and comes together in no time. That’s where this no-mixer, super-easy yellow cake comes into play. It’s my go-to for quick party cupcakes, an iced sheet cake, or my favorite, a bundt cake, spruced up with sprinkles. Molly Yeh’s sprinkle experiment is what inspired this funfetti version, and it makes the perfect quick party cake for a baby birthday, kids party or apparently, a 4 year blogoversary ;)

What were some of your favorite recipes on Busy In Brooklyn this year? Share them with me in the comments below!

Here’s a short video clip of some of the best moments of BIB’s 4th year! Enjoy!

 

Wilted Kale & Kabocha Squash Salad

Written by chanie on January 12th, 2015

Kabocha squash seems to have gained popularity in recent years. When I was growing up, no-one ever seemed to know what it was. Maybe that’s because my mom always called it kaboochie squash! She’s not usually ahead of the trend, but she’s been making it ever since I can remember.

Kabocha is a winter squash that’s grown primarily in Japan. It’s often referred to as Japanese pumpkin. It’s not the prettiest looking thing, and it’s one of the hardest squashes to cut, but it’s definitely worth the effort. Kabocha squash is sweeter than traditional pumpkin, with a creamy texture similar to sweet potato. My mom always roasted it with brown sugar, my favorite, but it’s also wonderful braised with savory Asian flavors like soy sauce and ginger.  To make kabocha squash easier to tackle, I like to look for small ones that I can break open with one swing of my chef’s knife. The best part about it is that it’s got an edible peel, so there’s no need to start fussing with the knobby skin.

For this winter kale salad, I decided to roast the kabocha squash with maple syrup and pair it with seasonal pears and pecans. I’m not a fan of raw kale, so I wilt it down a bit to make it easier to eat. If you don’t find raw kale to be tough, you can go ahead and skip this step.

Related Recipes:

kale persimmon salad

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Cream of Chicken Soup in Bread Bowls

Written by chanie on January 6th, 2015

Winter has been good to us this year — so far. Besides for a few cold and blustery days, we haven’t had much snow. In fact, today is just about the first day of real powdered white fluff that didn’t melt when it hit the ground. Days like these call for hearty meals. The kind that involve fresh yeast and a creamy bowl of hot soup.

I’m really not one for baking doughs, but when I saw snow in the forecast, I decided to challenge myself to a comforting dinner of bread bowls filled with cream of chicken soup. It was so much easier than I had anticipated, mostly thanks to the new Bosch mixer that I bought myself for the New Year.

The Bosch makes dough-making so incredibly simple, I don’t know why I didn’t splurge on it 10 years ago! The only problem with baking up some yeasted breads and treats is that they are such a tease! I’m reserving my bread-making for special occasions, like snowy winter days like these.

The only thing better than these easy soup bowls, is the comforting cream of chicken soup that goes in it. It’s almost like a chicken pot pie, minus the puff pastry. I love to add potatoes for a hearty meal that kids and adults alike can enjoy.

Stay warm out there!

Related Recipes:

individual chicken pot pies
chicken pot pie croquettes
leftover turkey pot pie
pumpkin pot pie

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Secret Restaurant Recipes Review & Giveaway

Written by chanie on December 30th, 2014

I don’t think I’ve ever been so excited about a cookbook. Like ever. It probably has a lot to do with my affinity for eating out. And beautiful food photography. And superb design. And impeccable styling. In a word, this book is: PERFECTION.

And I’d expect nothing less from seasoned cookbook writers Leah Schapira and Victoria Dwek. Leah is the author of Fresh & Easy Kosher Cooking, while Victoria is the managing editor of Whisk magaizne. Together, they coauthored the Made Easy cookbook series including Starters & Sides Made Easy, Passover Made EasyDairy Made Easy and Kids Cooking Made Easy. When I heard they were working on a new cookbook, I wondered what they would be “making easy”, but I never imagined it would be restaurant recipes!

As a true foodie, I’ve eaten at many a kosher restaurant, and I was surprised to see just how many amazing kosher restaurants are covered in this book (over 70!). From Tierra Sur in Oxnard, California (one of the best restaurant meals I’ve ever had), to Rare in Miami Beach, FL (love their crab cakes) and Pizza Pita in Montreal (I always wondered how they make their poutine!). There’s also Carlos & Gabby’s in New Jersey (who doesn’t love their crispy chicken fingers?!) and New York favorites like Amsterdam Burger Co. (the breakfast burger is incredible!), Reserve Cut (I always orders the short rib tacos!) and my favorite local places like Basil Pizza & Wine Bar (they serve up their famous basil fries just up the street), Mason & Mug (I’ve been reinventing their deviled kale salad forever!), and Pardes (wish they would have included their smoked paprika popcorn recipe). Restaurants in England, Israel, Italy, Mexico and even Panama, are also included.

It’s so exciting to get a sneak peek behind some of the establishments that we regularly frequent. And Secret Restaurant Recipes is about more than just the recipes. It also includes tips and techniques from today’s top kosher chefs. I was surprised to see that some of the recipes are fairly easy, while others are more involved. When I first looked through the cookbook and had a craving for Reserve Cut’s short rib tacos, I just got up and went to the restaurant! On the other hand, Pizza Pita’s poutine was so ridiculously easy, I was able to make it quickly at home.

Thanks to the generosity of Artscroll/Mesorah Publications, I’m sharing 2 recipes from the book here. I recently did a demo at a chinese auction where Victoria Dwek also demonstrated the eggplant chicken from Segal’s Oasis Grill in Phoenix, Arizona. It smelled so incredible, I just knew I had to include it! I’m also sharing a dessert recipe from Bagels & Greens because if their donuts are any indication, these brownies are going to be a real treat!

Of course, I’m also giving away a FREE COPY of Secret Restaurant Recipes! To enter, simply leave a comment below about your favorite kosher restaurant dish. For an extra entry, follow Busy In Brooklyn via any of the channels below. Just be sure to leave a note in the comment letting me know where you follow.

Facebook
Twitter
Instagram
Pinterest 

Giveaway is open to U.S. residents (for international entries, prize can only be shipped in the U.S.). Winner will be chosen at random at 10:00 AM EST on Tuesday, January 6th, 2015.

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Hot Dog Eggrolls

Written by chanie on December 22nd, 2014

I don’t know about you, but as we inch our way towards the end of Chanukah, I’m slowly getting bored of all the dairy dishes I’ve been having. I’ve had my fill of donuts and latkes and I need something a little different! We still have a few more days to indulge in fried foods and I’ve got you covered. These hot dog eggrolls are just the thing!

Now, I know what you’re thinking. 6 days of loading up on trash and she’s trying to get me to eat hot dogs now?!  YES! You see, I had a huge misconception about hot dogs until I stepped into the Abeles & Heymann factory. Seth Leavitt, the company’s owner, took me behind the scenes for some hot dog education.

Before I even stepped foot in the factory, I had to stand in a box of cleaning solution, to clean my shoes before heading in. This level of hygiene continued throughout my tour, with every step of the process being meticulously clean. I even had to wear a hairnet and labcoat! (check out my Instagram feed for pics!)

Abeles & Heymann hot dogs can be found in stadiums around the country. And for good reason. They start with a REAL cut of meat. I always thought that hot dogs were made from complete junk but I was shocked to see the quality of the meat that’s used in it’s production. It looked just like any large roast you’d purchase at the butcher. From there, Abeles & Heymann uses old world recipes with quality ingredients to produce premium hot dogs that are slow cooked to perfection. Their franks contain no fillers, and their new reduced fat and sodium line has no added nitrates or nitrites!

Abeles & Heymann is at the forefront of an innovative campaign to create healthier alternatives to chemical and artificial nitrates. They have pioneered the use of natural nitrates, celery and cherry, to create a fully-cooked uncured collection of no-nitrate-added hot dogs. When Seth gave me a few packages to try, I turned to my most opinionated taste testers – my kids! My pickiest daughter, who can barely finish a single hot dog in one seating, asked for seconds. And I didn’t have to feel guilty about giving it to her! I would call that a winner!

Now that we don’t have to feel guilty about eating hot dogs, we can go ahead with our hot dog eggrolls! These crispy, dippable appetizers make the perfect addition to your Chanukah party, Superbowl bash, or New Years event! You can even bake them for a reduced fat version.

I filled the hot dog eggrolls with traditional frank condiments like sauerkraut and pickle relish. You can feel free to get creative with fillings like sauteed onions, facon, coleslaw or even chili! The dipping sauce combines sweet apricot jam with Abeles & Heymann’s sweet and tangy mustard for the perfect bite!

If you’re wondering where to pick up some Abeles & Heymann bounty, their amazing collection of hot dogs and salami’s can be found in stores throughout the U.S. Alternatively, you can purchase them online at the Abeles & Heymann store. And for a limited time, enjoy 15% off your order, using coupon code BUSY!


Don’t forget to check out the Abeles & Heymann blog and follow them on Facebook, Instagram and Twitter!

This post was sponsored by Abeles & Heymann

Other hot dog recipes:

spiralized spud dogs
kid-friendly dirty rice
fire-roasted tomato rice stoup

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