SMASHED POTATOES

SMASHED POTATOES
Everyone loved these. Could also add 1/2 cup malt vinegar before roasting.


Preheat oven to 450. In a large pot, bring 1 1/2# small potatoes to boil in water; reduce heat and simmer until just tender, about 15 minutes.  Drain and transfer to a baking sheet.  Let cool 5 minutes, then lightly crush each potato with the heel of your hand.  Drizzle or brush generously with olive oil (about 3 T) and  season with coarse salt (used Kosher).  Roast until golden brown and crisp, about 35 minutes, turning once.

CRISPY CHICKEN

CRISPY RANCH CHICKEN
http://fabulesslyfrugal.com/2012/04/crispy-ranch-chicken.html
We all LOVED this!  Went perfect with smashed potatoes.  Jackson had a great idea that we could do this with fish as well.

• 8 boneless, skinless chicken breasts
• 2 c rice crispy cereal 
• 1 packet Ranch Dressing mix (or try 2 tsp. each of onion & garlic powder, plus salt & pepper)
• 3/4 c grated Parmesan
• 1/2 c melted butter (or try using 4 egg whites, beaten) I used 2 eggs
• flaxseed meal - approx 3 T
• 
  

Pour the cereal into a zip-lock bag and use a rolling pin to crush it a little bit, leaving some bigger pieces. Combine the cereal, Parmesan, and dressing mix. Dip chicken in the butter, then cover thoroughly in the dry mixture. Place chicken in an ungreased 9×13 baking dish and bake for 45 minutes at 350°, or until it is cooked through.

CRISPY CHICKEN

from Martha Stewart magazine

• 1 quart buttermilk
• 1 1/2 teaspoons poultry seasoning
• 2 tablespoons plus 2 teaspoons coarse salt
• 1 teaspoon ground pepper
• 3 1/2 pounds skinless chicken pieces, breasts halved crosswise, if using
• 4 cups crisp puffed-rice cereal

Directions

1. In a large glass bowl, whisk together buttermilk, poultry seasoning, salt, and pepper. Submerge chicken in buttermilk mixture, cover, and refrigerate 3 hours (or up to overnight).
2. Preheat oven to 425 degrees. Place an ovenproof wire rack in a rimmed baking sheet. In a food processor, pulse cereal until coarse crumbs form; transfer to a wide shallow dish. Working with one piece at a time, lift chicken from buttermilk mixture, letting excess drip off, and roll in crumbs, lightly pressing to adhere until evenly coated. Arrange chicken on rack (pieces should not touch) and bake until coating is golden and chicken is cooked through, 35 to 40 minutes. Transfer chicken to a serving platter.

THAI COCONUT SOUP

QUICK AND EASY THAI COCONUT SOUP
http://www.ourbestbites.com/2012/03/quick-and-easy-thai-coconut-soup/


The kids weren't gaga over this but did eat it.  I sure liked it though (not sure about Scott he wasn't home for dinner this night).  And it is super easy to make.  We had with fish and homemade bread.

Easy Thai Coconut Soup
Recipe by Ourbestbites.com

Ingredients
1 teaspoon olive oil
1 1/2 tablespoon minced jalapeno pepper (doesn't add heat, just flavor)
1 1/2 tablespoon fresh minced ginger, or 1 ½ teaspoons ground dry ginger
2 14.5-ounce cans chicken broth
1 13.5 ounce can coconut milk or light coconut  milk (about 1 3/4 cups)
1/2 teaspoon kosher salt
2 packages ramen noodes (discard seasoning packet)
optional: ¾ cup sliced mushrooms
1 ½ tablespoon fresh lime juice
2 tablespoon chopped cilantro (didn't add)
1 cup diced or shredded cooked chicken
toppings:  additional chopped cilantro, sliced green onions, and lime wedges

Instructions
Heat medium sized pot to medium-high heat on stove top.  Add olive oil, jalapeno, and ginger (if using fresh.)  Cook for 1-2 minutes, stirring frequently, until jalapeno and ginger are softened and fragrant.  If using ground ginger, add now and stir.  Add chicken broth, coconut milk, and salt and increase heat to bring mixture to a boil.  Reduce to simmer and add noodles (note you will discard seasoning packet that comes with noodles.)  Simmer 3-5 minutes, until noodles are softened.  If using mushrooms, add them in the final 2-3 minutes of cooking the noodles.  Add chicken and simmer for about 30 seconds to heat through.  Remove pot from heat and stir in lime juice, chicken, and cilantro.   Ladle into serving bowls and garnish with additional chopped cilantro, green onions, and lime wedges if desired.  Serve immediately.  Serves 4-6.

Note:  This type of noodle absorbs liquid exceptionally fast, so you should serve the soup immediately.  If you know you need to keep the soup warm for a while before serving, wait to add the noodles until a few minutes before you’re ready to serve.

AVOCADO SALSA

avocado-based salsa from la parilla suizaJackson and I were the only ones who liked this.  I LOVED it!  Easy to make too. Cinco De Mayo 2012
6	tomatillos
4	serrano chiles (more, or less, to taste)
2 medium	avocados (peeled and seed removed)
1 cup	water
1/4 cup	cilantro (leaves, fairly tightly packed)
	salt to taste
remove husks from tomatillos and simmer 10 minutes, or until
tender. (if using canned, there is no need to simmer). you may
simmer the serranos with the tomatillos, if you wish. put all
ingredients into blender and blend until smooth. this doesn't
keep very long, since the avocado tends to turn brown. the ideal
consistency will be thin enough to pour, without being watery.

SOPAPILLA CHEESECAKE

SOPAPILLA CHEESECAKE

http://allrecipes.com/recipe/sopapilla-cheesecake-dessert/detail.aspx
This is so delish!  Did it for Cinco De Mayo 2012.  Good hot or cold.  I read some of the comments and did those changes.  Would be good too if added some pie filling (any kind) on top of cream cheese mixture.

• 3 (8 ounce) packages cream cheese, softened
• 1 1/2 cups white sugar (I did 1/2 cup white and 1/2 cup brown)
• 1 1/2 teaspoons vanilla extract (I did 2 tsp)
• 2 (8 ounce) cans crescent roll dough
•  
• 1/2 cup melted butter (did 6T)
• 1/2 cup white sugar
• 1 teaspoon ground cinnamon (did 2 tsp)
• 1/4 cup sliced almonds (didn't add)
• ---
• honey (drizzled on top after cooked) - liked but I think next time I would just have it available to put on individual servings

Directions

1. Preheat an oven to 350 degrees F (175 degrees C).
2. Beat the cream cheese with 1 1/2 (or 1 c) cups of sugar, and the vanilla extract in a bowl until smooth. Unroll the cans of crescent roll dough, and use a rolling pin to shape the each piece into 9x13 inch rectangles (didn't use the rolling pin - just pinched them together). Press one piece into the bottom of a 9x13 inch baking dish. (next time I would add 1/2 of the sugar/cinnamon mixture here) Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough. (rolled them out onto a piece of wax paper - then laid on top and took of wax paper)
3. Drizzle the melted butter evenly over the top of the cheesecake. Stir the remaining 1/2 cup of sugar together with the cinnamon in a small bowl, and sprinkle over the cheesecake along with the almonds.
4. Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 45 minutes. Cool completely in the pan before cutting into 12 squares.