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.

photo from cookinglight.com

Laraine Perri, Cooking Light
DECEMBER 2011