How To Make Shabbat In The Betty Crocker
This past summer, we flew to South Carolina for a little family getaway. With only one kosher eatery, we knew we would need the Betty Crocker Pizza Maker to help us out! Luckily for us, there was a supermarket with a small but decent kosher selection as well. Our hotel room had a small non-kosher kitchen with a regular-sized freezer and fridge. It really got me thinking just how many amazing things you can cook up on a Betty!
I now own both a meat and dairy one and take it whenever we travel somewhere with limited kosher food options. If you're away for midwinter break without access to many kosher appliances, here are some ideas of delicious Shabbat foods you could make!!
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Who said you can't be a little fancy, even when cooking on a Betty? These salmon cubes can be made on a skewer or without. They look great on a small bed of greens with your favorite ready-made dipping sauce on the side, or just as-is!
1 pound skinless salmon cubes
2 tablespoons brown sugar
4 cloves garlic, minced or 4 frozen cubes
1 tablespoon ginger, grated or 3 frozen cubes
1 tablespoon olive oil
1/2 cup soy sauce
1. Combine the marinade in a large ziplock bag. Add the salmon and marinate for 15 minutes.
2. Preheat the Betty and add parchment paper for easier cleanup. If not using parchment, spray the pizza maker with cooking spray.
3. Place the salmon skewers on the Betty and cook with the cover open for 2-3 minutes on each side.
2. Potato Kugel
What’s Shabbat without potato kugel? This one takes a bit longer to cook than the other recipes, but it is so worth the wait! You can use whatever variety of potatoes you usually use for kugel! I used Yukon Gold, which is my go-to potato.
5 large Yukon Gold potatoes, peeled and grated
5 large eggs
1/2 cup water
1/2 cup oil
1/2 tablespoon salt
1/4 teaspoon black pepper
1. Preheat the Betty and combine the kugel ingredients in a large bowl.
2. Place a sheet of parchment inside the Betty. It can either fit exactly like the precut rounds or overlap slightly. Pour in the batter and close the lid. Bake for 30 minutes.
3. Using a towel to protect your hands, flip the whole machine over. Bake for an additional 20-30 minutes, until desired doneness. Flip again and remove with a spatula.
I love lemon pepper seasoning! It pairs well with so many foods, and especially chicken. This recipe also works well for chicken on the bone made in the oven, for when you get back home!
4 boneless skinless chicken thighs
juice from 1/2 fresh lemon
1 and 1/2 tablespoon olive oil
2 teaspoons lemon pepper seasoning
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon salt
1. Heat the Betty.
2. Combine the chicken and marinade ingredients in a large ziplock.
3. Spray the inside of the pizza maker with cooking spray. Cook the thighs for 4-5 minutes per side, until desired doneness is reached and the chicken is fully cooked through.
Syrian meat pizzas are a huge favorite over here. We love them with a side of hummus as an appetizer. Here, I decided to make a large flatbread-style meat pizza on pre-made pizza dough. You can use a premade crust or flatbread too, as long as it fits inside the pizza maker!
1 ball pizza dough, defrosted according to package directions
1 pound ground beef
1/2 cup prune butter
1/2 cup ketchup
2 tablespoons tomato paste
1 tablespoon fresh lemon juice
1 tablespoon shawarma spice
1/4 teaspoon cinnamon
1 teaspoon salt
1. Roll out the dough and place in a preheated pizza maker. Close the lid and bake for 4 minutes.
2. Open up and top with the ground beef mixture.
3. Close the lid and bake for an additional 8-9 minutes or until the crust is golden on the bottom.
Tip: You can also make this meat mixture ahead of time and freeze before traveling.
You've got to have something for dessert! I used a pre-made brownie mix to bake up a fresh brownie pie. Serve with ice cream and/or fresh fruit.
1 box brownie mix plus the ingredients listed on the box
1. Make the mix according to package directions.
2. Pour batter into a preheated pizza maker and close the lid.
3. Bake for 8-10 minutes or until desired doneness (ie. depending on how fudgy you like them!)