Who here is ready for Passover next week? That is if you celebrate! I’m not, I haven’t even made plans with the family yet but one area that I finally have covered this year is what to make after the seders have passed.
You know what I’m talking about, you pretty much each the same thing year after year for the first two nights, enjoy some more matzo and leftovers on the third night but after that? Well it’s time to get creative when bread is out of the picture.
I’m certainly not as strict as I used to be, I confess to that but I couldn’t wait to take a look at a new cookbook called A Taste of Pesach.
This book came together all thanks to a group of women who decided to create a recipe pamphlet six years ago for a high school fundraiser. A loyal following formed due to this pamphlet and eventually new recipes were compiled and this book came to light.
The recipes you will find in this book are just what you need to keep you going throughout Passover. From soups, salads, fish, meat, sides and desserts. Each recipe is accompanied but a full color photograph, a rare treat these days in a cookbook.
While I wouldn’t say that every recipe called out to me, I certainly appreciated their use of fresh vegetables and the attempt to steer clear from the heavy potato load we tend to eat during the holiday.
Perhaps my one quirk is I noticed the use of prepared or frozen foods – it’s my personal choice not to use them and I’d just sub it out for a fresh ingredient. Of course when you take into consideration that this book is written by members of the community, they’ve done a great job.
Out of all the recipes the one that caught my eye was the pecan crusted chicken. I loved anything crusted with pecans and the chicken turned out perfectly cooked. I did feel like there was some flavor lacking, perhaps a little brown sugar to compliment the pecans but a squeeze of lemon on top did the trick. Just note that the pecans will burn quickly, keep an eye on the pan.
- 3/4 cup chopped pecans
- 4 tablespoons potato startch
- 1/2 teaspoon kosher salt
- black pepper
- 4 chicken cutlets, pounded thin
- 1 egg white, light beaten
- canola or other neutral oil for frying
- optional: lemon wedges
- Place the beaten egg white in a shallow bowl. In a second shallow bowl combine the pecans, potato starch and salt.
- Season the chicken with kosher salt and pepper. Dip the chicken in the egg white and press into the pecan mixture to coat.
- Heat the oil in a skillet over medium heat. Fry the chicken about 6 minutes per side or until cooked through.
- Serve immediately with lemon wedges on the side to squeeze on top.
Recipes from A Taste of Pesach. Reprinted with permission from the copyright holders: ArtScroll/Mesorah Publications.
Disclaimer: I was provided with a review copy of A Taste of Pesach. All opinions stated are my own. This post contains affiliate links, which means if you click the link and purchase something a small amount comes back to me to help pay for this blog.
Ooh yum, this looks fantastic and I like that the recipe is easy to follow with not to many ingredients too! This sounds like an interesting cookbook, I’ll have to check that out. Always love finding tasty new recipes!
I bet those toasted pecans are FABULOUS!
I love the pecans on top of this chicken. I bet that combo goes really well together! I liked reading about how the book came together through a pamphlet of all things.
I have never thought to crust chicken with pecans before. I bet it tastes amazing! I would even drizzle a little maple syrup on top…yum!
Loving that golden crunchy pecan crust!
You did a great job on this crust. Looks really good.
I am right there with you with the love for anything pecan crusted.
This looks fantastic and anything pecan crusted has to be good!
Wow! This looks wonderful! I have not heard of the cookbook, but sounds like I definitely should add it to my list. This would be a great way to enjoy chicken to ensure I get enough protein for my training, without going for the same old boring chicken breast!
I’m not Jewish but many of my friends are and they were just talking about having no idea what to make for Passover! I’m going to have to point them your way!
This sounds so incredibly good. I need to check out that cookbook. I have a niece who has to eat gluten free, and anything Passover friendly is naturally gluten free, right? 😀
This is a recipe I could make again and again. I love it. I’d probably add a port wine and cream sauce with it – to my shame. 🙂 It looks brilliant.
mmmmmm! I love the idea of coating chicken in pecans-so yummy!
I’m trying to imagine the toasted pecan flavor with the chicken…yup, it tastes yummy in my mind. This is a dinner waiting to happen at my place.