Easy Passover Recipes

Due to the overwhelming response on my Face Book page, I have decided to put my favorite Easy Passover Recipes on a blog for all the moms (and dads too) out there gettign geared up for the holiday. These are not necessarily your "traditional" dishes, but they are delicios and Kosher for Passover. Please let me know what you think and please feel free to respond with your own recipes to share, the more the merrier!



Main Dish:

Balsamic Chicken

Serves 4, can be doubled

4 large boneless, skinless chicken breasts, cleaned

in a bowl, mix the following with a fork:

3-4 scallions, chopped

1/2 c vegetable oil

3 T Kosher for Passover (K for P) ketchup

3 T sugar

1/4 c Balsamic vinegar

1 t dry mustard (if you don't have K for P, can be omitted)

Salt & Pepper

Pour this mixture over the clean chicken in a greased glass dish, cover and let marinate in refrigerator (minimum an hour, up to 4 hours). Take out about 15 minutes before cooking.

Preheat oven to 350 degrees

Bake for 25-30 minutes (depends how thick your chcicken breasts are). Serve on platter, reserving sauce in pan to pour over at the table.





Side Dish:

Carrot Souffle- Can be made PARVE or DAIRY, kids love this one!

Ingredients
1 stick butter or margarine room temp.
1 lb. cooked carrots (steam until tender)
1/2 c brown sugar
1 t vanilla
dash cinnamon
3 eggs
Directions
Place butter in food processor. Add carrots while HOT. Begin to process add sugar, vanilla and cinnamon. Process until all ingrediients are well blended. Pour into greased 1 1/2 qt. casserole dish. bake at 350 degrees fro 45 minutes.
Cook's Notes:
”Can be made into indiviual ramakins, adjust cooking



Dessert:

Chocolate Mousse

PARVE

Ingredients
7 oz. semi sweet or bitter sweet chocolate, chopped or chips
1/4 c sweet red wine
1 T unsalted margarine
4 large eggs, separated
1 T sugar
Whipped dessert topping if desired
Directions
In a medium bowl (or large if doubling recipe), melt chocolate with the wine over a pan of hot water on medium heat. Remove from pan and stir until smooth. Stir in margarine, then add egg yolks one by one, stirring vigorously after each addition. Beat egg whites until stiff with a hand mixer. . Beat in sugar and continue beating for 30 second or until whites are very shiny. Quickly fold 1/4 of the whites in chocolate mixture. The gently fold in the remaining whites. Pour into 4 dessert dishes, cover and chill for at least 2 hours before serving. Can be kept for 2 days covered in the refrigerator. Serve with whipped topping and garnish if desired.