chocolate covered matzo

chocolate covered matzo

Prep 15 minutes

Serves Many!

Need a nosh for Passover, a little something sweet perhaps?  This fits the bill! It’s a quick to prepare snack to have when the girls come for “cawwfee” and “chawklet” when they want to kibbitz about their tsuris.  It’s so easy and yummy you’ll plotz. 

  • 2 sticks of butter
  • 1 cup dark brown sugar, packed
  • 1 box matzo
  • 8 oz. chocolate chips (white, semi-sweet, peanut butter, etc.) NOTE:  If you are making these for Passover use only the Passover chocolate chips.

Bring to the butter and brown sugar to a boil in saucepan over medium heat.

Prepare baking sheets with aluminum foil sprayed with Pam or use silicone baking liners.  Preheat oven to 350°. 

Spread butter mixture generously on each matzo using a pastry brush on both sides and lay on the prepared tray.  Don’t worry about breaking them in half to make them fit, you’ll be breaking them up later anyway!

Bake for about 5-7 minutes but keep your eye on them.  They cook quickly!  Once they bubble, remove them from the oven.  When it does, sprinkle it with chips.  We made varieties – chocolate peanut butter, white chocolate, etc.  If you make white chocolate, it melts at a slightly quicker rate than darker chocolate – just watch it carefully 45 seconds tops!

Put it back in the oven for a minute or so to allow the chocolate to melt.  Shmear the chocolate across the top. (We also topped with homemade caramel – see my post for caramel apples)

Cool on counters or in the fridge.  Break into pieces.


Coconut macaroons & Chocolate dipped coconut macaroons

Forget those vacuum sealed dry chunks that you have to choke down at the end of the Seder, while pawing for your last drops of coffee or Manichevitz, these are delicious for year round enjoyment!  Moist, delicious and easy to prepare, amaze the mishpucha (family) with the best ever coconut macaroons they have ever experienced!  The only thing you may say is “OY VEY” I didn’t make enough!  (By the way my goyim (non-Jewish) friends, this isn’t just Jew food, you all eat bagels now, don’t ya?)

30 Cookies

Prep 40 minutes with baking

  • ¼ cup flour (or matzo meal spun for 1 minute in a food processor to make it fine)
  • 4 large egg whites
  • 1 cup sugar
  • ¼ tsp salt
  • 2 tbs honey
  • 2 ½ cups unsweetened coconut (1 used flaked and chips for texture)
  • ½ tsp vanilla extract
  • 2 oz bitter or semi sweet chocolate, chopped (if making for Passover, remember to use Passover chocolate or omit this step)

In a large skillet, mix together the egg whites, sugar, salt, honey, coconut and flour (or matzo meal.

Heat over low-to-moderate heat on the stovetop, stirring constantly, scraping the bottom as you stir until the mixture is very lightly toasted.

When the mixture just begins to scorch at the bottom, remove from heat and stir in the vanilla. Transfer to a bowl to cool to room temperature.

(At this point, the mixture can be chilled for up to one week, or frozen for up to two months.)

When ready to bake, line a baking sheet with parchment paper or use silicone baking mats (my favorite for baking!) and preheat the oven to 350 degrees F.

Form the dough into 1 1/2-inch mounds, with moistened fingers, evenly spaced on the baking sheet. Bake for about 15  minutes, until deep golden brown. Cool completely.

To dip the macaroons in chocolate, melt the chocolate in a clean, dry bowl set over a pan of simmering water (or in a microwave.) Line a baking sheet with wax paper. Dip the bottoms of each cookie in the chocolate and set the cookies on the wax paper. Allow them to cool completely.


Serves 6-8

Prep- 20 minutes with cooking


  • 4 ripe plantains (see my post on plantains)
  • 2 tablespoons extra-virgin olive oil
  • 1/2 stick butter
  • 5 tablespoons packed light brown sugar
  • Pinch salt
  • 1 lime, juiced (optional but traditional and delicious)


Cut ends off plantains, peel and slice in half lengthwise (see my post on plantains). Set 2 large non stick saute pans over medium-high heat and add oil and 2 tablespoons butter into each pan. Add plantains and cook for 10 minutes – you don’t want to move it too frequently otherwise it won’t caramelize as well, flipping halfway. Once you flip the plantains, sprinkle with light brown sugar (depending on the ripeness/sweetness of the plantains, adjust the sugar amount) and salt. The plantains should be golden. Squeeze fresh lime juice onto plantain just before serving, if desired.

Delicious with its traditional Indian partner, or when paired with other spicy cuisine, this creamy dish with a hint of spice cools the palette.  It is refreshing and fast to make.  It takes only fifteen minutes fridge to table for a delightful healthy side dish.


  • 2 cups of plain unsweetened natural yogurt
  • Juice of one lemon
  • 1 seedless (English) cucumber, roughly chopped
  • 1/2 red jalapeño deseeded and roughly chopped
  • 1 teaspoon ground cumin
  • 2 teaspoons kosher salt
  • 4 turns freshly ground black pepper


Combine ingredients all of the ingredients processsor 3 times to just chop up the cucumber. The raita should be creamy from the yogurt but still have texture.

Steak with Pineapple Relish

Steak with Pineapple Relish

Refreshing and light, sweet with a hint of spice, the pineapple brings out the flavors of the steak and the marinade.  If you don’t have Worcestershire on hand, or want to try another scrumptious combination, make your steaks with a store bought teriyaki marinade.  You’ll get a standing ovation!  I paired this with a strawberry salad with roasted pecans and a limoncello vinaigrette (see my post) and wild rice.  The flavors were fruity, nutty, and delicious.  Perfect for a dinner on the patio or close your eyes and you’ll swear you are feasting in the tropics!

Serves 4

Prep 30 minutes plus cooking time


  • 6 tbs Worcestershire sauce
  • 4 tbs vegetable or garlic infused olive oil (see my post)
  • 1 tsp onion powder
  • 4 (1/2 inch thick) New York Strip Steaks, boneless
  • OR store bought Teriyaki marinade


  • 2 cups diced fresh pineapple
  • ½ cup diced red onion (optional)
  • 2 tbs chopped jalepeño
  • ¼ tsp salt
  • 2 tbs lime juice
  • 1 tsp sugar

Marinate steaks for 30 minutes or more.  Combine ingredients for relish in a large bowl and refrigerate.  Allow to stand for 30 minutes or so as well to combine flavors.  Remove from fridge when you begin to cook steaks to bring to room temperature.

Either grill your steaks or heat one or two skillets over medium high heat until hot.  Approximately 3 minutes on each side will cook steaks to medium rare turning them once.  Cook to desired tenderness.

Although this can be whisked by hand, I suggest using a blender or food processor because it produces an emulsion.  It looks creamy although it doesn’t actually have cream or mayo in it.  It is a very light, lemony dressing that can be used on salad, berries, or even seafood.  My sister was served this at a very fine Italian restaurant and told me I had to find the recipe and make it.  She was totally right!  It was an instant favorite.  Served over a simple salad of greens, strawberries and roasted pecans, it vanished!  (I would have loved a little gorgonzola too, but that wouldn’t have gone over well with the family.)

  • ¼ cup limoncello
  • 2 teaspoons lemon juice
  • 1 teaspoon grated lemon zest
  • 1 ½ teaspoons dijon-style-mustard
  • ¼ teaspoon ground red pepper flakes
  • ½ cup extra virgin olive oil
  • ½ tsp salt


Combined ingredients with whisk, blender or food processor.  See above.



Ñame is a tubular root vegetable related to a yam and potato.  It has a thicker skin and is firmer when cooked.  Be careful peeling it because it is juicier as well and can get slippery.  It can be prepared the same way as yams and potatoes and has a slightly different texture and taste.  We enjoyed trying a new starch.  It was truly delicious baked with these curried spices. This recipe wasn’t spicy for us, just seasoned and very tasty!  The kids loved it!

Serves 6

Prep 15 minutes

Cook 20 minutes or until tender

  • 1 tsp salt
  • 1 tsp fresh black pepper
  • 1 tsp curry powder
  • ½ tsp hot sauce
  • 2 tbs olive oil
  • 3 medium sized ñame, peeled and sliced like French fries

In a large mixing bowl, or in a Ziplock bag, combine all ingredients and stir well.  When well coated, spread on baking sheet lightly coated with non-stick spray.  Bake at 375° for 20 minutes or until tender.  The thinner you slice them the crunchier they will get.  Delicious!