Thursday, April 16, 2015

Fish 'n Chips

For delicious crispy, crunchy oven-roasted fish
I use crushed potato chips! Salt and Vinegar
potato chips are my favorite, but you can use
any type. You can also use any type of fish.
My favorite is salmon. It's an easy and
quick dinner, also a favorite. 
I used about 1-1/4 lbs salmon.
Rinse, pat dry, and drizzle with
lemon juice. There's no need to 
measure the ingredients. I've listed 
them below just to give you an idea.
Brush the fish with melted butter. 
You can also use mayonnaise or ranch
dressing to help the chips adhere to
the fish. Season with salt and pepper.
 Crush about 2C potato chips until you
have coarse crumbs.
I used a glass to crush the chips.
 Press onto the top of the fish. 
Bake @400º for about 10-12 minutes.
Remember that the fish will continue
 to cook after it's removed from the
 oven, so take it out before it's completely
 done and the chips are nicely browned.
To serve, slide a spatula between
the fish and the skin. The skin with adhere
to the platter and you'll have perfect pieces.
Serve with green vegetable and potato.

Potato Chip Crusted Salmon
4 6-oz filets of salmon
2 T lemon juice
2 T melted butter,or mayo
salt and pepper
2 C potato chips, crushed
Lay fish in a shallow dish skin side down. 
Sprinkle with lemon juice, brush with 
melted butter. Season with salt & pepper. 
Crush the 2C potato chips and press
 onto the top of the fish. Bake @400º
for 10-12 minutes until the chips are
nicely browned. 


Wednesday, April 8, 2015

Chicken A La Suisse

This is similar to Chicken Cordon Bleu, but 
served with a buttery sherry cream sauce.
This recipe is from 1980 and written on a
cute recipe card in my very large and
overflowing recipe file box.
The chicken bundles are tender, flavorful and
the sauce is absolutely delicious.
The chicken breasts I picked up at Fresh Market
were very large, so I only used 4.
Normally I use 6 smaller breasts. 
I flatten the breasts with a rolling pin 
between plastic wrap.
Use enough Swiss cheese and
ham to cover each breast.
Roll up and secure with 2-3 toothpicks.
 Combine the flour and paprika in a
shallow bowl. A glass pie dish is perfect.
Coat the chicken completely in flour mixture.
Heat the butter in a large 12" skillet.
This only takes about 20 minutes to prep.  
Brown the chicken bundles in hot butter
 until golden brown on all sides.
Then add the chicken bouillon and sherry.
Reduce heat to low and let simmer for 30 minutes.
 Remove chicken to a warm platter
while you  make the cream sauce.
 Whisk the cornstarch with a little of the
cream in a cup, then add the rest of the cream.
Set this up ahead while the chicken is
simmering for 30 minutes. Now is when you can
start your rice and prep your vegetable.
Add the cream mixture to the remaining
liquid in the skillet.
 Cook while whisking until the sauce
has thickened.
Serve a generous amount of sauce over
each chicken bundle.
You can make most of this ahead of time. 
I usually make up the bundles, then refrigerate
until I'm ready to fix dinner. For company

 I would stop after step 4, then continue
when needed, letting chicken come to
room temperature before beginning
again. That way there is very little mess.
You can see the cheese and ham layers. 

Chicken A La Suisse
4-6 boneless chicken breasts
8-12 slices Swiss cheese (8oz)
8-12 thin slices ham (8oz)
1/4 C flour
1 t paprika
salt & pepper
6 T butter
1/2 C dry sherry
1 t chicken bouillon 
1 T cornstarch
1 C heavy cream
1. Pound the chicken breasts flat
Season with salt and pepper. 
2. Onto each chicken breast layer 2 
slices of Swiss cheese and 2 slices 
of the ham. Fold/roll the chicken breast 
so it covers the cheese and ham. 
Secure with toothpicks. 
3. In a shallow bowl combine the flour
 and paprika. Coat each chicken bundle
 thoroughly with the flour mixture. 
4. In a large 12" skillet, melt the butter. 
Cook the chicken breasts in hot butter
over medium heat with the seam-side
down until golden brown on all sides. 
5. With chicken seam-side up, 
add the sherry and bouillon. Cover 
and simmer on low for 30 minutes. 
6. Remove the chicken to a warm platter, 
remove the toothpicks. Whisk together
 the cream and cornstarch in a small bowl. 
7. Whisk the cream mixture into the
 remaining liquid in the skillet. Cook, 
stirring until the sauce becomes thickened. 
8. Serve each chicken
breast with a generous amount of sauce. 
serves 4-6


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Thursday, April 2, 2015

Favorite Deviled Eggs

 Everybody loves deviled eggs. 
 Add eggs to a large pot and cover with water. 
Add 2T vinegar. The vinegar helps with the
 peeling later. Bring to a boil, cover, and take 
off heat. let sit for 15 - 18 minutes.
Drain off hot water and fill the pot
with cold water. Peel when the eggs are cool 
enough to handle. 
Cut in half lengthwise, Remove the yolks to
a food processor. If you don't have one, put in
a bowl and use a whisk to blend the yolk mixture.
 Add the yolk mixture to a plastic baggie. 
Use a jar or glass to hold the baggie upright.
 Snip one corner of the baggie and use it like a 
pastry bag to fill the egg whites.
 If you used a food processor, the yolk mixture 
will be very smooth and creamy.
Refrigerate until serving time, then garnish
with a sprig of chive or a sprinkle of paprika

Deviled Eggs
1 dozen L or XL eggs
2 T white vinegar
1 C mayonnaise
1 T yellow mustard
1/4 t salt
1/4 t pepper
paprika for sprinkling

Place the eggs in a large pot and cover with water.
Add the vinegar, it helps when you peel them. 
Bring to a boil over high heat. Cover and turn off
 the heat. Let sit for 15-18  minutes. Drain water
 and fill the pot with cold water.
 Peel when cool enough to handle.
Slice each in half lengthwise. Remove the yolks and
 put in a food processor. Add mayo, mustard, salt 
and pepper to the yolks. Blend until smooth. 
Scoop the yolk mixture into a plastic baggy. 
Snip off a bit of the corner of the baggie. 
Use the baggie like a pastry bag to pipe
 the yolk mixture into the egg whites. 
Sprinkle with paprika. Chill until serving. 

Wednesday, April 1, 2015

Spinach-Apple-Walnut Salad

I made this yummy spinach salad last night to go
 with our dinner of grilled lamb. It was such a hit 
that I couldn't wait to have it again for lunch 
 today. The recipe serves 8, but you
can easily make as much as you want.
 It's uncomplicated  and takes just minutes 
to assemble. The lemon vinaigrette is the 
perfect fresh dressing to go with it. Shake
the ingredients together in a jar ahead 
to let the garlic infuse the oil with flavor. 
Do that first. 
Grab a handful of pre-washed fresh spinach per
 serving. Toss in some thinly sliced red Delicious 
apple, and red onion. Sprinkle generously with
 chopped walnuts (I had pecans). Pour dressing
 over and toss. Grind a little fresh pepper 
over the top to taste. Delish!
Optional: crumble a little blue cheese on top.

Spinach-Apple-Walnut Salad
1 pkg (10 oz) fresh spinach
1 C thinly sliced red onion
1 red Delicious apple, 
cored and thinly sliced 
1 C chopped walnuts
Combine all ingredients in a large bowl
1/2 C oil
2 T sugar
3 T lemon juice
1 garlic clove, crushed
1 t salt
Combine in a jar and shake.
Pour over salad and toss.
...serves 8...


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