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Summer BBQ bites - Hot Dog & Veggie Skewers with Chimichurri sauce.
Adapted from a recipe by Henny Shor, the Jerusalem Post, May 17, 2025
https://www.jpost.com/food-recipes/article-854068
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| Hot dog and veggie skewers. (photo credit: HENNY SHOR) |
Hot Dog & Veggie SkewersThis simple skewer recipe is always a hit – colorful, quick to prep, and full of that classic BBQ flavor. Perfect for picky eaters and veggie lovers alike, it’s a playful way to serve dinner off a stick.
Yields 8 skewers.
8 hot dogs, cut into 1½-inch pieces2 bell peppers (any color), cut into chunks2 medium zucchinis, sliced into half circles2 Tbsp. chimichurri marinade
Soak 8 wooden skewers in water for 30 minutes. During that time, prep the ingredients by cutting the hot dogs, chopping the peppers, and slicing the zucchini into half circles. In a bowl, toss the vegetables with two tablespoons of the chimichurri marinade. Once the skewers have soaked, thread the hot dogs, zucchini, and peppers onto the skewers in an alternating pattern. Grill for 6 to 8 minutes over medium-high heat, turning occasionally, until the vegetables are lightly charred and the hot dogs are browned.
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Chimichurri Sauce This zesty, garlicky chimichurri is the ultimate multi-tasker. Use it as a marinade, a dip, or a bold drizzle over grilled meats and vegetables. It’s bright, fresh, and comes together in minutes.
½ cup olive oil4 or 5 cloves garlic, minced½ red pepper, finely diced¼ cup fresh parsley, finely chopped2 Tbsp. lemon juice1 tsp. vinegar (white or red wine)½ tsp. salt½ tsp. black pepper Pinch of red chili flakes (optional)
Mix all ingredients in a small bowl or jar. Let it sit for at least 10 to 15 minutes to allow the flavors to blend. Use as a dip, spoon over kebabs, or marinate your meat or chicken in it before grilling.
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| Enjoy! |
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Summer is around the corner for many, but it's already started here in the South. Temps are soaring into the upper 80s making it feel like 100. Pool is open.
Watermelon is ripe and ready to eat
Rerun movies with a flare of laughter as
Summer days put us into a daze
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| Cheese Blintzes Casserole (photo credit: HENNY SHOR) |
Here’s everything you love about homemade cheese blintzes without the rolling and frying. Two bowls, one pan, one delicious dish for your table. Plus it freezes great, so you can prep this ahead of time.
Yields one 9”x13” pan.
Ingredients:
For the Batter:6 eggs¼ cup sugar½ melted butter (1 stick) Pinch of salt1¼ cups flour1/3 cup orange juice½ cup milk2 tsp. baking powder
For the Cheese Filling:2 cups cottage cheese (500 gr.)2 egg yolks3 Tbsp. flour3 Tbsp. sugar1 tsp. vanilla Raisins (optional)
For the Topping:1 Tbsp. cinnamon ¼ cup sugar
Preheat the oven to 175°C (350°F) and grease or line the baking dish with baking paper.
For the cheese filling: Put all the ingredients into a bowl, mix well, and set aside.
For the batter: Mix the eggs, sugar, and melted butter, then add in the salt, flour, orange juice, milk, and baking powder.
Mix until silky smooth and pour half of the batter into the baking dish, then pour in all of the cheese mixture. Then, very slowly, add the remaining half of the batter over the cheese mixture so it’s spread evenly over the cheese. It’s okay if some of the cheese batter is visible.
For the topping: Mix the cinnamon and sugar together and sprinkle it on the top.
Bake the casserole for 30 minutes or until the top center bounces back when lightly touched; if it sinks, let it bake a few more minutes.
You can keep it in the refrigerator for up to three days or in the freezer for longer. Serve warm with blueberry sauce.
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| Enjoy! |
