Simple and Fun Recipes You Can Try With Family This Holiday Season

If you are like us, you have likely created a list (and double-checked it!) and found that there are many tasks to complete during the holiday season. From preparing snacks for cocktail parties to making cookies, your schedule is probably packed with cooking, baking, and entertaining.

This is why it’s always smart to have a couple of quick and easy recipes on hand, allowing you to prioritize what truly matters. This is the purpose of these dishes. They do not compromise on taste or appearance, yet enable you to achieve greater efficiency in less time. You can enjoy delicious main dishes, popular cocktails, and simple cookie recipes.

Manischewitz Latkes

Manischewitz has been leading the way in kosher culinary excellence for more than a hundred years. The brand that is known as the top choice for gourmet kosher products in America is bringing back traditional Chanukah celebrations by introducing its new Manischewitz Frozen Latkes with an array of flavors. These potato latkes are pre-made and ready to be baked.

In a continued dedication to innovation, Manischewitz recently introduced a fresh new appearance for its product range, featuring new and exciting products aimed at capturing the interest of a wider audience, specifically younger, expanding families.

This rebrand celebrates Jewish culture, food, and family traditions, while also encouraging younger generations to discover the heritage of Judaism. Manischewitz items offer more than just nourishment – they provide an opportunity to enjoy heritage and engage in the diverse culture of Jewish cooking.

Latke-Coated Mozzarella Sticks

For the main ingredients, you will need oil for frying, one tablespoon of milk, an egg, a six-ounce box of Manischewitz Potato Pancake Mix, eight ounces of string cheese, and Tuscanini and Crushed Tomatoes for dipping.

To prepare the latke-coated mozzarella sticks, start by filling a large frying pan with a couple of inches of oil and heating it to 365 degrees Fahrenheit. In a smaller bowl, whisk your egg and milk, and in another bowl, empty the latke mix. Cut each string cheese stick in half, then dip each piece into the egg mixture, coat it in the latke mix, and repeat the process to create a double coating.

Once coated, fry the sticks in batches until the crust turns golden brown, which should take about a minute. Remove the mozarella sticks from the frying pan and place them on a paper towel to drain excess oil. Serve them warm with Tuscanini Crushed Tomatoes for dipping.

Latke-Crusted Chicken

Ingredients

• 1 ½ pounds chicken breasts (about 4 medium-sized), butterflied and split in half (8 thin pieces of chicken)
• 1 (6-ounce) box Manischewitz Homestyle Latke Mix
• ¼ cup + 2 tablespoons oil, divided

Sauce:

• 2 large shallots, chopped
• 8 ounces fresh mushrooms, sliced
• ½ cup apple cider
• 2 tablespoons flour
• 2 cups Manischewitz Low Sodium Chicken Broth
• 2 rosemary sprigs, finely chopped (1 tablespoon), plus additional whole sprigs for garnishing
• Salt and pepper to taste

Directions

Preparing your Chicken: Start by pouring the latke mix into a shallow dish. Dredge the thin chicken breasts in the mix on both sides, ensuring they are completely covered. Heat up the oil in a big skillet over medium heat. Pan-fry the chicken in the oil until browned, about five minutes per side, adding more oil as needed. Once cooked, transfer the chicken to a paper towel-lined baking sheet and keep warm in a 200-degree Fahrenheit oven.

Prepare the Sauce: Discard any residue from the pan and old cooking oil. Pour in the rest of the 2 tsps. of oil before mixing in the shallots. Sweat the shallots for about two minutes until translucent. Add the mushrooms and cook for 10 minutes, stirring occasionally, until reduced in size and golden.

Turn up the heat to medium-high and pour in the apple cider to remove the browned bits from the pan. Cook for three to five minutes until the liquid has reduced and thickened slightly. Add the flour gradually while stirring, ensuring it is mixed well, and let it cook for a minute. Slowly pour the chicken broth into the mixture as you blend in the chopped rosemary. Bring the sauce to a gentle bubble, then reduce the heat to low and simmer for five minutes until it thickens. Season with salt and pepper only after the sauce reaches the desired consistency to avoid over-salting.

To Serve: Place your chicken on a serving plate and drizzle the sauce on top. Top with extra rosemary sprigs and enjoy.

Sauteed Green Beans and Mushrooms

Quickly enhance holiday fresh green beans with a small number of tasty ingredients.

Ingredients

• 6 tablespoons of canola oil
• 1 pound of haricot verts that have been cleaned and blanched
• kosher Salt and freshly cracked pepper
• 2 cups of sliced oyster and button mushrooms
• 1 shallot, cut into thin pieces
• 2 pieces of garlic, cut into thin slices
• 1 teaspoon of freshly chopped rosemary
• 1 small spoonful of chili flakes
• Squirt sherry vinegar
• 1 tablespoon of finely chopped fresh mint leaves

Instructions

In a big sauté pan Heat the 3 tsps. of oil on medium-high heat. Add the green beans and season with salt and pepper. After they start turning brown, which takes approximately 5 minutes, take them out of the pan and then mix in the mushrooms with the remaining 3 tablespoons of oil.

Cook the mushrooms until browned for approximately 8 minutes, then add the shallots, garlic, rosemary, and chili flakes and sauté until softened for about 3 minutes. Add salt and pepper to taste.

Put the beans back in the pan and include the sherry vinegar. Add the mint leaves and cook until they smell nice. Season to your liking.

Filet of beef

• 1 entire piece of beef fillet (4 to 5 pounds), with excess fat removed and secured with string
• 2 tablespoons of unsalted butter that has been allowed to soften to room temperature
• 1 tablespoon of salt that is kosher
• 1 tablespoon of black pepper that has been roughly ground

Instructions

Heat your oven to a temperature of 500 degrees F before using.

Place the beef on a baking sheet and use a paper towel to dry the outside. Use your hands to apply the butter. Evenly distribute the salt and pepper. Cook in the oven for 20 minutes for rare and 23 minutes for medium-rare.

Take out the beef from the oven, wrap it well with aluminum foil, and let it sit at room temperature for 20 minutes. Take out the strings, cut the filet into thick slices, and serve.