Passover with Osem

I am excited to announce that I am working as the recipe developer for Osem’s Passover line of products.  Based out of Israel, Osem has a numerous amount of items for Passover and I have the privilege and honor of working with those products to create delicious recipes!  In total, I have created 15 recipes and I will put all of them on AliBabka up until Passover.  I am really excited about these recipes and cannot wait to share them with all of you!

Don’t forget to “like” the Osem facebook page and see more recipes, giveaways and exciting contests!

Bread is forbidden on Passover, but that doesn?t mean sliders are out of the question! Once you bite into a potato pancake slider you won?t want to turn back. The pulled BBQ chicken is so finger licking good you can eat it alone or indulge in an open faced potato pancake slider. Be creative with your own garnishes and toppings!

Pulled BBQ Chicken Sliders

Serves Makes 10 – 15 Sliders

2 Boneless Skinless Chicken Breasts1 – 18 oz Container BBQ Sauce1 Cup Water1 – 6 oz. Package OSEM Potato Pancake MixPickles and Cherry Tomatoes

Combine the BBQ sauce, water and chicken breasts in a medium pot. Cover pot with a tight fitting lid and simmer on low for four hours. Check pot occasionally to stir and make sure chicken is not burning. If the pot becomes low on liquid add a half cup of water. Remove chicken from pot and, while still warm, pull and shred the chicken apart with two forks. Add a bit of BBQ sauce from the pot until the chicken is wet with sauce, but not dripping.

Make the Osem Potato Pancakes according to the package instructions. While hot, add about a tablespoon of chicken to each pancake, a slice of pickle and a slice of tomato, top with the another pancake.

Passover Pound Cake French Toast – Tout de Sweet!

Serves Serves 8 (3 Pieces Per Person)

2 – 8.8 Oz. Packages OSEM Passover Pound Cake

3 Eggs

1/3 Cup Heavy Cream (or 1 Cup Milk)

1/2 tsp. Almond Extract

1/2 tsp. Vanilla Extract

1/4 tsp. Ground Cinnamon

1/8 tsp. Ground Nutmeg

1/8 tsp. Salt

Butter

Slice Osem Passover Pound Cake into 12 slices. Whisk eggs, cream, extracts and spices in a bowl until well blended. Melt butter in a large pan on medium high heat. Dip each slice of cake into the egg mixture to coat all sides. Shake off excess and place pound cake gently into pan with hot butter. Cook 1-2 minutes per side until golden brown. Garnish with whipped cream, berries, maple syrup and powdered sugar, if desired.

Pecan Matzah Granola
Makes About 4 Cups

3 Cups OSEM Israeli Matzah Farfel
1/2 Cup Coarsely Chopped Pecans
1/4 Cup Olive Oil
2 Tbs. Light Brown Sugar
2 Tbs. Maple Syrup
1/2 tsp. Salt
1/2 Cup Raisins (or any kind of dried fruit)

Preheat oven to 300 degrees F. In a large bowl, stir together OSEM Israeli Matzah Farfel, pecans, oil, sugar, maple syrup and salt. Spread on a baking sheet, lined with parchment or foil, and place in the oven for 30 – 35 minutes, stirring every 10 minutes, until toasted. Take it out of the oven and let it cool, on the pan, enough to break into smaller pieces.

Transfer to a bowl and stir in dried fruit. Serve over yogurt or eat by the handful. Can be stored in an airtight container for up to 2 weeks.
 

These incredible Encrusted Bissli Chicken Bites are a perfect balance, crunchy on the outside and tender on the inside. Everyone will love eating one of their favorite snacks in a whole new way! Try dipping these chicken bites in the balsamic honey ketchup for a sweet and savory flavor, or if you prefer a dip with a little kick, opt for the spicy horseradish Aioli.

Incredible Bissli Chicken Bites

About 4 Servings
3 Eggs

2 – 7 oz. Bags of OSEM Bissli, any flavor
2 Cups OSEM Matzah Cake Meal
1 tsp. Salt
¼ tsp. Black Pepper
1 ½ Lbs. Chicken, Boneless Skinless
Vegetable Oil, for frying
Beat eggs in a shallow dish.  In a food processor, grind the Bissli until it reaches the consistency of coarse crumbs and pour on a large plate.   Measure the flour onto another plate and mix in salt and pepper.  Cut chicken breasts into thin 1 inch width strips. 

One piece at a time, coat the chicken in the cake meal, the eggs and the Bissli crumbs, and set aside.  

Fried: Heat 1 inch of oil in a large pot until it reaches 375 degrees Fahrenheit. 

Gently and carefully drop a few chicken pieces at a time into the hot oil, do not crowd the pot.  Cook for 2-3 minutes and drain on a paper towel.  Serve hot

Baked: Preheat oven to 350 degrees Fahrenheit.  Place coated chicken on a parchment paper covered baking sheet.  Bake 10-15 minutes.  Serve Hot.

Spicy Horseradish Aioli

1 Tbs. White Prepared Horseradish

½ Cup Mayonnaise
1 tsp. Garlic, Minced
Pinch of Salt and Pepper
Mix all ingredients together until smooth and fully incorporated.

Balsamic Honey Ketchup

¾ Cup Ketchup
¼ Cup Balsamic Vinegar
Scant ¼ C. Honey

Mix all ingredients together until smooth and fully incorporated.