Easy Peezy Salmon

Salmon is a very flavorful fish that needs little done to make it taste fantastic.  The Osem croutons, salted almonds and citrusy lemons brings out the bright flavor of the fish.  Enjoy this salmon cold or hot.  It is sure to be a winner for your taste buds!


Almond and Crouton Encrusted Salmon

Makes 6-8 Servings

½ Cup Salted Almonds, finely ground

1 – 5.9 Oz. Box Mini OSEM Croutons, finely ground
Black Pepper and Salt, to taste
½ tsp. Dried Cilantro
1 Side of Salmon
2 Lemons
Fresh Cilantro, for garnish

Preheat oven to 400.  Mix together the almonds, croutons, pepper , dried cilantro and salt.  Place the side of salmon, skin side down, in a baking pan.  Squeeze one lemon over the top of the salmon.  Press the almond-crouton mixture into the salmon to cover the top and the sides completely.  Place in the oven for 10-15 minutes, keep an eye on the salmon for the almond-crouton crust not to burn (if it does begin to burn, cover loosely with foil for the remainder of the cooking time).  Remove from oven.  Garnish with fresh lemon slices and cilantro leaves.  Serve warm.

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Don’t Waste Anything!

Bursting with citrus and packed with protein, this recipe is the perfect cake to eat anytime of the day.  Enjoy this cake for breakfast with a cup of milk or coffee, finish a meal with this flavorful dessert, or take this cake on the go as a healthy snack.   This orange almond cake utilizes the entire navel orange, not wasting a single bit of the powerful sweet and citrus flavor.    

Orange Almond Cake

Makes 8-10 Servings

2 Navel Oranges

4 Eggs
1/2 C. Maple Syrup, Agave, Honey or Sugar
2 C. Almonds
½ tsp. Salt
1 tsp. Baking Soda
3 Tbs. OSEM Cake Meal

Wash oranges and boil them whole (peel and all) for 1 hour or until soft.  Blend 2 Cups of almonds until it turns into a flour texture.  Remove almonds from blender and and blend oranges till smooth.  Add the eggs, maple syrup, almond flour, salt, baking soda and OSEM cake meal until process until completely blended.  Pour into a greased 9 inch round cake pan or spring form.  Bake at 375 for 45 minutes until center comes out clean. 

Tempting Tempura

If you crave crunchy, fun and flavorful, look no further than vegetable tempura!  Use your favorite vegetables to make this recipe.  The dipping sauce is a perfect savory accompaniment to these fried beauties.  Eat them right away to get the freshest and crispiest bite.


Vegetable Tempura
½ Cup OSEM Matzah Meal

¼ Cup Potato Starch
¼ tsp. Baking Powder
½ tsp. Salt
Pinch of Black Pepper
1 Cup Seltzer
Vegetable Oil
Assorted Vegetables (Green Beans, Onions, Asparagus, Carrots, Butternut Squash), cut into wedges, 3-4 inches long and 1 inch wide.

Preheat 2 inches of oil in a 2 quart pot until it reaches 375.  Prepare the vegetables.  In a bowl, mix all the dry ingredients together.  Add 1 cup of seltzer and stir until incorporated.  Dip each vegetable in the batter and coat (this may take some patience to get the coating to stick).  Drop 1-3 tempura coated vegetables into the oil at a time.  Do not overcrowd the pot.  Fry for 1-3 minutes until tempura looks light brown and has floated to the top.  Remove and place on a paper towel. Serve with dips.


Dipping Sauce

1/3 Cup Apple Cider Vinegar

¼ Cup Worchester Sauce
1 Cup Hot Water
2 tsp. Sugar

Combine all ingredients, stirring well to dissolve the sugar.  Let cool before use.

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Modern Matzah Blintzes

These no-bake matzah blintzes are a perfect combination of creamy, sweet and tangy. No need to make your own crepes, soaking the matzah makes them soft enough to fold and form into a delicious dessert. Get ready to taste matzah blintzes in a whole new way!

Lime Ricotta Matzah Blintzes with Strawberry Compote

Makes 4 Servings, 1 Blintz Each

4 Pieces of OSEM Thin Matzahs

1 C. Milk
2 Eggs
1 Tbs. Sugar
1 Cup Ricotta
1 Lime, Zest and Juice
2 Tbs. Sugar
1.2 tsp. Vanilla
8 Oz. Strawberries cut in slices
1 Tbs. Sugar
1 Tbs. Butter
Optional: Chocolate Syrup

Soak matzah in milk mixture for 5 minutes.  Turn on stove to medium and add butter.  Remove one matzah at a time and fry in butter for 30 seconds on each side.  Lay flat and repeat with all the matzahs.   Mix together the ricotta, lime juice and zest, sugar and vanilla.  Place ¼ of a cup of ricotta mixture on each piece of matzah and roll up.  Place seam side down on a plate. 
Heat another pan to medium and add strawberries, butter and sugar.  Cook for about 5 minutes until soft.  Pour over blintzes and drizzle with chocolate syrup if desired. Serve warm.

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Put A Little Cha Cha Chimmichurri Into Your Passover!

Chimichurri meatballs are PACKED with flavor.  Using a variety of herbs, the bright green color makes it a show stopper dish!  The OSEM matzah ball mix is not only a binder for forming the meatballs, but it is already spiced to perfection, leaving little spicing left for you! I recommend serving these meatballs on top of mashed potatoes to soak up the incredible flavor of the  chimichurri! 

Chimichurri Meatballs
Makes about 40 Meatballs
½ Bunch Parsley, stems and leaves
½ Bunch Cilantro, stems and leaves
2 Tbs. Fresh Oregano
2 tsp. Sugar
1 Cup Olive Oil
½ Cup Red Wine Vinegar
1 tsp. Crushed Red Pepper Flakes
1 Lemon, juice and zest
Salt to Taste
2 Lbs. Ground Beef
4 Scallions, minced
2 Cloves Garlic, minced
1 Egg
¾ Cup OSEM Matzah Ball Mix
In a food processor, blend all the ingredients for the chimichurri sauce.  Let sit for 1 hour or more for the flavors to meld. 
Preheat oven to 400 degrees Fahrenheit.  Mix all the ingredients for meatballs until incorporated.  Form meat mixture into 1 inch balls and place on parchment paper.  Bake for 20 minutes.  Transfer meatballs to a serving dish and pour chimichurri on top.  Serve warm.    

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One Word…Decadent

OSEM pound cake can be used year round for snacking, baking and DEFINITELY making this tiramisu.  The coffee and liquor in the cake make it a true adult dessert!  The moist cake and creaminess of the filling make this an amazing lasting impression to an incredible meal!  One of my favorite year round and during Passover.


Makes 6-8 Servings

¾ C. Heavy Cream

1 Cup Mascarpone Cheese
2 tsp. Vanilla Extract
3 TBS. Rum
6 TBS. Sugar
1 Cup Strong Coffee, cold
2 – 8.8 oz. Osem Pound Cakes
Unsweetened Cocoa Powder
1 Cup Chocolate Chips
2 tsp. Oil

Melt the chocolate chips in the microwave for 2 minutes, checking and stirring every 30 seconds, or until melted.  Stir in oil.  On a piece of wax paper, drizzle the chocolate into shapes and place in the freezer until hardened.
Whip the cream and 4 Tbs. sugar to stiff peaks.  Set aside.  In another bowl, mix the mascarpone cheese with the rum and vanilla.  Whisk until it forms soft peaks.  Fold mascarpone mixture into the whipped cream.  In a measuring cup, pour in the coffee and combine with 2 Tbs. sugar and 1 more Tbs. of rum if desired.  Cut each cake in half length wise, like a sandwich.  In a small clear dessert glass or a loaf pan, take one side of the cake and cut it measure the shape of the pan or glass you are using. Put the cake on the bottom of the glass or pan and pour 1/3 of the coffee over the top.  Top with 1/3 of the whipped cream and layer another piece of cake on top.  Repeat two more times if doing a 3 layer cake, the final layer on top should be whipped cream mixture. Sift cocoa powder on top.  Garnish with a chocolate shape.

Refrigerate for a few hours or overnight.


Crunchy and Sweet Biscotti

These crunchy cookies will make you question whether it’s really Passover.  The creamy chocolate coating has a silky texture that melts with perfection when dipped in a steaming hot cup of tea.  You will love these as an on-the-go sweet snack or to impress your guests when you serve them for dessert.

Chocolate Dipped Biscotti

Makes 10 Biscotti

1 – 8.8 Oz. Package of Pound Cake (any flavor), sliced

1 Cup Semi-Sweet Chocolate Chips
2 tsp. Vegetable Oil
½ Cup Chopped Walnuts, Pecans, or Almonds* (optional)

Preheat oven to 250.  Cut the pound cake into 10 slices and lay on a foil lined baking sheet.  Bake for 1 hour until the cake feels dry and looks very lightly toasted.  Cool. 

Melt chocolate chips in a microwave safe bowl stirring every thirty seconds until melted.  Keep an eye on the chocolate so it does not burn.  Add in the oil and stir until creamy and shiny.  Dip half of the biscotti in the chocolate and place on parchment paper to dry.  *If desired, sprinkle chopped nuts on top of melted chocolate.


Potato Pancake + Cheesy Quiche = One Amazing Recipe!

Always crowd pleaser, this quiche caters to all taste buds.  Whether your 3 or 99, no one can resist a cheesy, flavorful and wholesome meal!  I made the recipe in a spring form pan so we could admire the golden brown crust, but feel free to put it in a pie pan as well.  Either way is delicious!
Don’t hesitate to add your own mix-in’s.  Spinach, roasted peppers and basil and would be a great addition to this quiche as well!

Cheesy Vegetable Quiche with Potato Pancake Crust

Serves 6-8

1 – 6 oz. Box of OSEM Potato Pancake Mix

3 Portabella Mushrooms, sliced
½ Red Onion, sliced
1 Cup Milk
Pinch of Salt and Pepper

1 Cup Gouda or Mozzarella Cheese, shredded

1 Cup Cheddar Cheese, shredded
5 Large Eggs, whisked

Preheat oven to 350.  Make potato pancake mix according to directions on the package.  Let sit

for 10 minutes.  Spray a springform pan or pie dish with non-stick cooking spray.  Spread the potato pancake mix along the bottom and sides of the dish, making sure to fill in all spaces.  Bake for 20-25 minutes until golden brown.

In a bowl, mix together the rest of the ingredients.  Pour into the pie shell and bake for 45 minutes to 1 hour, until the top is bubbly, lightly golden brown and the middle does not move.  Cool for 10 minutes and serve warm.