Chicken Wrapped Pastrami

Servings: 6

Ingredients 

12 pieces of thinly sliced chicken cutlets 

12 pieces of sliced beef pastrami 

1 cup of Thousand Island dressing

1 1/3 cups of seasoned bread crumbs

Directions

1. Preheat oven to 350 degrees 

2. Place the Thousand Island dressing and bread crumbs in two separate bowls and set aside

3. Roll the chicken cutlet tightly

*If the piece of chicken is too thick, it will be difficult to roll

4. Take a piece of pastrami and wrap it around the chicken cutlet

5. Dip the chicken pastrami combo into the Thousand Island dressing and after into the bread crumbs. Make sure each individual piece is covered in bread crumbs

6. Once done with each piece, delicately place on a baking pan

7. Bake for 45 minutes

Serve warm with extra Thousand Island dressing on the side for dipping!

Vegetable Soup

Serving: 6

Ingredients

9 cups of water

9 teaspoons of vegetable constema 

3 medium sized carrots cut

3 pieces of sliced celery

1 sliced Zucchini 

1 sliced Parsnip

1 sliced Turnip

Fresh dill to taste

Directions

1. Add 9 cups of water into a large pot and set to boil

2. Mix in the constema and add in the carrots, celery, zucchini, parsnip, turnip, and dill 

3. Keep on high heat for 15 minutes and then turn down burner to medium low for 25 minutes
4. Serve warm and enjoy! 

Gravlax

Serving: 15

Ingredients

1 side boneless salmon fillet

1 cup of sugar

1 cup of brown sugar 

1 cup of salt

1/4 cup of vodka

1/2 bunch of fresh dill 

Directions

1. Mix the salt, sugar, and vodka together in a bowl and set aside

2. On a sheet of foil, sprinkle approximately half a cup of the mixture of salt, sugar, and vodka 

3. Place the salmon over the mixture (on top of the foil) 

4. Sprinkle the rest of the mixture on top of the salmon 

5. Lay the dill on top of the salmon and wrap the salmon with foil 

6. Place the salmon in the refrigerator for three days and turn the salmon over daily

7. After three days, remove salmon from refrigerator and rinse it with water to remove the salt, sugar, and vodka mixture 

8. Carve the salmon into thin servings and enjoy!

Vanilla French Toast

Serving: 2

Ingredients

2 teaspoons of vanilla

2 tablespoons of milk

2 eggs 

4 slices of 7 grain bread

 1/4 teaspoon of powdered sugar

5 strawberries

1/3 cup of blueberries

Directions

1. In a small bowl, whisk eggs, vanilla, and milk. 

2. Take a slice of bread and dip in egg mixture. (Make sure both sides are covered).

3. On medium heat, fry the french toast until golden brown on each side. 

4. Plate the french toast and add sliced strawberries and blueberries on top. 

5. Sprinkle some powdered sugar on top.

~Happy Mother's Day~

Spicy Cilantro Spread

Serving: 2 cups 

Ingredients

2 batches of cilantro

6 long Green Hot Peppers (as preferred)

 1/8 cup of olive oil 

1/4 cup of lemon juice

 Half a teaspoon of salt

A quarter teaspoon of cumin

 A quarter teaspoon of allspice

Directions

1. Ground all the ingredients together and keep refrigerated until use

Add to salads, hummus, or to any food for a spicy taste! 

Chocolate Toffee Matzo

 Serving: 8

Ingredients

1. 4 pieces of matzo

2. 1 1/2 sticks of margarine

3. 1 cup of brown sugar

4. 6 oz. of chocolate chips

5. 2 teaspoons of sea salt 

Directions

1. Preheat oven to 350 degrees

2. Take a baking pan, and place a piece of parchment on top. 

3. Break the matzo in half and lay on top of parchment paper. 

4. Using a double saucepan, melt the margarine and brown sugar on medium-heat until it becomes a thick caramel texture. Continue to stir until it begins to bubble. Remove from the burner, making sure not to burn the caramel

5. Spread the caramel evenly over the matzo 

6. Place the pan in the oven for about 10 minutes,  immediately after the caramel has been spread. 

7. Place the chocolate chips on top of the matzo, allowing the chocolate to melt. Spread the chocolate over the caramel layer evenly and sprinkle the sea salt on top before placing in the fridge for 45 minutes

8. After 45 minutes, break the toffee into pieces and enjoy! 

Thank you Osem for providing the matzo for this dessert.  Couldn't have made the dessert without it!

Kosher for Passover I-phone Cases

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