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Monday, December 12, 2011

Recipe Review 12/5/11

A fairly uneventful week food wise.  Sunday the Husband and I made a double batch of Chicken Wild Rice soup.  Half was for our lunches, half was for a "Frozen Food Santa Basket" for a gal at the Husband's workplace who is having some family medical issues.  I've made this recipe for years, and I need to remember to change the amount served - recipe says serves 6-8 and it's closer to four.

I did use my slowcooker facilitate cooking the chicken - a method I like more and more each time I use it.   Take chicken, put in slow cooker, cook on high 6-8 hours, low 4-5 hours.  You will need a tongs to extract the chicken because it will just fall apart when done.   This is a great method for an easy dinner or if you need shredded chicken for another dish.  Highly recommended.

The one noteable recipe was a surprise:

Chip-Crusted Fish Filets (Ckng Lght Dec 2011)
This was was surprisingly good!  I used a mondo huge filet of halibut (my favorite fish next to salmon) and had to cook it for about 45 minutes (did I mention this was a huge filet? Seriously, it was.).  The chips didn't burn or turn soggy.  We used Kettle brand chips which are a bit thicker than some national brands and that may  have made a difference.  So for ease of prep and great taste, this recipe is going into my 'regular' rotation. 

4 (6-ounce) cod fillets (or other firm white fish)
  • 2 teaspoons canola mayonnaise
  • 1/8 teaspoon salt
  • 1 (2-ounce) package salt and vinegar kettle-style potato chips, crushed
  • 1/2 cup light ranch dressing   I made my own tarter sauce

  • 1. Preheat oven to 400°.
    2. Arrange fillets on a parchment-lined baking sheet. Brush 1/2 teaspoon mayonnaise over top of each fillet; sprinkle evenly with salt. Gently press about 2 tablespoons crushed chips evenly on top of each fillet. Cook fish at 400° for 10 minutes or until fish flakes easily when tested with a fork. Serve with ranch dressing.

    1 comment:

    Dee said...

    I'm not a big fan of fish, but I keep hearing that I should try halibut.

    With potato chips, I just might be tempted.

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