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Nutty Passover Recipes

March 17, 2013 | by Sharon Matten

You’re family and guests will go nuts over these dishes!

I’m a little behind on my Passover preparations – like most people! To plan my menus I sat down and went through all my Passover cookbooks, searched online for recipes, and started to develop a plan. I also wanted to come up with some new and interesting, and of course delicious recipes that everyone in my family hasn’t had every single Passover (“Pepper Chicken…again??”) Then I thought – NUTS! There are many Kosher for Passover nuts available of all kinds, and they add great flavor to recipes. These dishes are a blast to make, using crunched potato chips, marshmallows and chocolate (yes I did lick the chocolate off of my fingers after making the Rocky Road Chocolate Treats). You’ll go nuts over these recipes…really…you will!! Chag Kasher V’Sameach!

Pecan and Potato Chip
Crusted Chicken Breasts

Pecan and Potato Chip Crusted Chicken BreastsThese schnitzel pieces taste like they took you hours to make but take no time at all to prepare…and they are baked not fried. If you shnooker a few chips from the bag while making this recipe I promise not to tell anyone – just be sure to leave enough for the chicken! Or better yet, buy an extra bag to nosh on!

This recipe is great year round for the GFE (Gluten Free Eater)!

  • 14 ounce package potato chips
  • 6 ounces ground pecans
  • 1 teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • 2 ½ pounds boneless, skinless chicken breasts (around 6 cutlets)
  • 3 large eggs, well beaten and placed in a medium bowl
  • Non-stick vegetable spray
  • Additional chopped pecans - optional

Preheat oven to 375° F. Line a large baking sheet with foil, spray with non-stick vegetable spray, set aside.

Remove the tenders from the backs of the chicken breasts, and reserve for another use. Split the chicken breasts in half lengthwise to make 12 thin cutlets (for more information on how to do this please see my video – Spice Packet Shnitzel – The Movie). Set them aside.

In a food processor, grind the potato chips until finely ground. If you don’t have a Kosher for Passover food processor, place the chips in a large plastic zipper bag. Seal the bag, making sure to get as much air out of the bag as possible. Using a rolling pin or wine bottle, crush the chips to a fine crumb. Add the ground pecans, onion powder, garlic powder and paprika and process until the ingredients are thoroughly combined. If using the bag method, add the pecans and spices and shake to combine.

Transfer the crumbs to a shallow baking dish. Dip a chicken breast into the beaten egg to coat, then press into the crumb mixture. Turn the cutlet over and press into the crumb mixture again until completely coated. Set the coated chicken breast on the prepared baking sheet and repeat with the remaining chicken breasts. Give the coated chicken breasts a good spray with the non-stick vegetable spray. Bake for 25 minutes until cooked through and golden brown. Sprinkle with additional chopped pecans & serve warm.

Walnut & Quinoa Burgers

Walnut & Quinoa BurgersFor an additional delicious punch, sauté diced zucchini and/or shredded carrots with the garlic and onion. Proceed with the recipe as described below. This recipe is great year round for the GFE (Gluten Free Eater)!

  • 2 cups uncooked quinoa, rinsed
  • 4 cups boiling water
  • 1 large onion, finely diced
  • 1 tablespoon extra-virgin olive oil
  • 1 clove garlic, crushed (you can use a frozen cube)
  • 12 ounces ground walnuts
  • ½ teaspoon fine sea salt (or to taste)
  • ¼ teaspoon black pepper (or to taste)
  • 4 large eggs
  • Oil for frying

In a large saucepan combine the quinoa and boiling water. Bring to a boil and reduce heat to low. Cover and cook for 15 minutes until all the water is absorbed. Turn off heat and allow the cooked quinoa to sit covered for an additional 5 minutes. Remove cover and allow quinoa to cool. (This step can be done in advance.)

Heat oil in a medium skillet. Add diced onions and sauté until the onions are caramelized. Add the walnuts, salt, pepper and onions to the cooled quinoa. Stir to combine. Add the eggs and blend until the eggs are evenly distributed. Form the quinoa-walnut mixture into patties. Add additional oil to the skillet and fry the patties until golden brown on each side. Makes around 24 patties.

Machaneh Yehuda Cabbage Salad

Machaneh Yehuda Cabbage SaladDuring my recent trip to Israel I went to visit one of my favorite spots in Israel – the Pereg store in Machaneh Yehuda. Mordechai (the guy behind the counter) spent nearly an hour having me sample all the fabulous spices and seasonings in the store. After tasting most of the loose varieties, I left with a “few” packed bags of Pereg ingredients. One of my favorite mixes was, according to Mordechai, “Good with Cabbage”, and when I made the salad the Shabbat after we got home it was a huge hit! Here is my version of the Machaneh Yehuda Cabbage Salad. Feel free to add more sugar or salt according to your personal preference. Keep in mind that the type of oil you use will also add different flavor to the salad. Bitayavon!!

This recipe is great year round for the GFE (Gluten Free Eater)!

  • 4-5 cups shredded cabbage (or ¼ small cabbage)
  • 1 cup blanched slivered almonds (can use halved or sliced instead)
  • 1 cup dried cranberries (can use dried cherries or currents instead)
  • 1 ½ teaspoons dried dill weed
  • 1 tablespoon oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon sugar

Toss all the ingredients together in a large bowl. Chill for 15-30 minutes before serving.

Rocky Road Chocolate Treats

Rocky Road Chocolate TreatsWith all the time consuming Pesach preparations, it’s nice to have a super-zippy-quick treat recipe to fall back on. These treats are sweet and crunchy, and best of all chocolaty!!

  • 5 ounces mini marshmallows
  • 2 cups matzoh farfel
  • 2 cups chopped walnuts
  • 12 ounces chocolate chips, melted
  • 1 tablespoon oil

Line a large baking sheet with foil. Set aside.

In a large bowl, toss together the mini-marshmallows, matzoh farfel, and walnuts. Set aside.

Combine the oil with the melted chocolate and stir until smooth. Pour the melted chocolate over the marshmallow-farfel-walnut mix. Stir until all the ingredients are completely coated with chocolate. Drop a spoonful at a time on the prepared cookie sheet. Refrigerate until set.

Alternative method: Spread the entire mixture on the baking sheet in an even layer. Refrigerate until set, then break into bite size pieces.

For more Passover recipes go to, or check out my Passover 2012 recipes on – Mainly Meringues, where you’ll find recipes for adorable meringue frogs and cute meringue flowers, and yummy Passover Broccoli Noodle Kugel.

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