I rarely eat fried food, I'm talking like maybe 2x's a year, but this recipe tastes so dang good when I do make it and it just brings back so many memories of eating fish and chips in the pubs in England.
First make the chips by cutting 4 potatoes into thick wedges.
Pour about 2 inches of canola oil into a thick bottomed pan over high heat. Meanwhile pre-heat oven to 300 degrees to keep chips warm while frying. When oil starts looking spidery, throw in potatoes in small batches. Fry until golden brown. If oil gets too hot and starts smoking, turn your heat down to medium. Remove potatoes and place on a paper towel for a minute to dry then transfer to cookie sheet in oven to keep warm. Fry rest of the potatoes until they are all done. Salt and pepper all chips and keep warm in oven. I use Lawry's seasoned salt, but regular salt is fine too.
Next make fish batter by mixing all ingredients in medium sized bowl.
-1 cup beer
-1 cup flour
-2 eggs
-1/2 tsp baking powder
-1/2 tsp salt
-1/2 tsp pepper
Cut large fish pieces in half so you still have good sized chunks of fish. I used orange roughy and we love that. If you are feeling rich use halibut. I have also used tilapia but I like thicker, meatier white fish better. Rinse fish and pat dry with paper towels. One by one, dip fish pieces completely in batter and then place in fry oil. Fry about 2 minutes on each side or until golden brown, turning them over once. Transfer fried pieces onto same pan in oven to stay warm. Sprinkle each fried fish fillet with course sea salt. Meanwhile chop thick rings of onions and dip them in same batter. When all the fish is fried, add onions to fry oil and fry till golden brown turning once. Serve immediately or keep in oven so they don't get soggy and cold.
Tartar sauce (this is Ina Garten's recipe and I love it)
-1/2 cup mayonnaise
-2 Tbsp chopped dill pickles
-1 Tbsp white wine vinegar
-1 Tbsp capers
-1 tsp course ground mustard
-pinch salt and pepper
add all ingredients to food processor and pulse till slightly chunky put blended
Serve fish, chips and onion rings with tartar sauce and malt vinegar. Enjoy!!
Thursday, November 5, 2009
FINALLY!! Chicken tortilla soup that tastes like Cafe Rio
I LOVE Cafe Rio chicken tortilla soup and I have found some really yummy tortilla soup recipes that I really like, but none of them taste like Cafe Rio's. I decided to try this recipe in my Food Network magazine although I have to admit I was skeptical. I was wrong!! It tastes just like Cafe Rio's and it is amazing!! Not to mention super easy.
Puree in blender or food processor
-2 seeded, soaked ancho chilies (I could not find these but I looked up online and they are very similar to Poblano peppers so I used one really big fresh poblano)
-1 onion
-2 tomatoes (I used Roma)
-2 cloves garlic
Just rough chop all these ingredients then put in blender or processor and puree until smooth
In soup pot cover bottom of pot with olive oil or other kind of oil. Heat over med-high. Add puree to oil and fry for a minute or two.
Then add
-6 cups chicken broth
-4 torn corn tortillas. Tear them into about quarter size pieces.
-1/2 cup cilantro
-some shredded cooked chicken, or I just threw in about 6 frozen chicken cutlets and let them cook in the soup, less work!
Simmer until thick, about 1 1/2 hours. Less if you use cooked chicken. Add salt to taste, I added about 1 TBSP.
Serve with lime wedges, chopped avacados, cilantro, tortilla strips, and mexican cheese (queso fresco). I squeezed 1/4 lime into each bowl of soup and it was perfect.
ENJOY!! So yummy!
Puree in blender or food processor
-2 seeded, soaked ancho chilies (I could not find these but I looked up online and they are very similar to Poblano peppers so I used one really big fresh poblano)
-1 onion
-2 tomatoes (I used Roma)
-2 cloves garlic
Just rough chop all these ingredients then put in blender or processor and puree until smooth
In soup pot cover bottom of pot with olive oil or other kind of oil. Heat over med-high. Add puree to oil and fry for a minute or two.
Then add
-6 cups chicken broth
-4 torn corn tortillas. Tear them into about quarter size pieces.
-1/2 cup cilantro
-some shredded cooked chicken, or I just threw in about 6 frozen chicken cutlets and let them cook in the soup, less work!
Simmer until thick, about 1 1/2 hours. Less if you use cooked chicken. Add salt to taste, I added about 1 TBSP.
Serve with lime wedges, chopped avacados, cilantro, tortilla strips, and mexican cheese (queso fresco). I squeezed 1/4 lime into each bowl of soup and it was perfect.
ENJOY!! So yummy!
Thursday, October 15, 2009
La Meilleure Salade du Monde
That means "the best salad in the world"
A girl in the french house made this last night and I literally didn't want to swallow it, I just wanted to keep it in my mouth. I'm generally a fast eater, but i found myself savoring each mouthful of this incredible salad. I announced to everyone that I wanted to eat this everyday of my life until I die. Have I yet convinced you that you are under a moral obligation to feed this to your family immediately? To do so...Salad
1 head cabbage chopped
3 breasts chicken, cooked, shredded or cubed
2 pkgs chopped ramen noodles
craisins and mandarin oranges to taste
salt and pepper
Rice
2 cans coconut milk
2 cups water
3-3 1/2 cups jasmine rice
mix water and coconut milk
add some sugar to taste
add rice and cook
Dressing
3/4 cups sesame or peanut oil
2 T rice vinegar
2 T soy sauce
2 packets chicken ramen seasoning
3 T sugar
1/2 T pepper
So you put the salad on top of this rice and then will absolutely die because its AMAZING.
p.s. this is not French at all.
Tuesday, October 6, 2009
Italian Beef
Serve on hoagie rolls with provolone or mozzarella cheese, and your choice of condiments. When making the sandwiches, place meat in rolls, cover with cheese, and zap in a microwave or oven for a few seconds. Don't forget to use the pepperoncini in the sandwiches.
1 (3 pound) beef chuck roast
4 cloves garlic, sliced
1 (16 ounce) jar pepperoncini
DIRECTIONS
1.Make small cuts in roast, and insert garlic slices in cuts. Place roast in the slow cooker, and pour the entire contents of the jar of pepperoncini, including liquid, over meat.
2.Cover, and cook on Low for 6 to 8 hours
1 (3 pound) beef chuck roast
4 cloves garlic, sliced
1 (16 ounce) jar pepperoncini
DIRECTIONS
1.Make small cuts in roast, and insert garlic slices in cuts. Place roast in the slow cooker, and pour the entire contents of the jar of pepperoncini, including liquid, over meat.
2.Cover, and cook on Low for 6 to 8 hours
Saturday, September 19, 2009
Great Article
I just had to share this. The Texan passed it along and it entertained me at work for almost an hour just imagining traveling the world trying all of these delicacies.
I just wanted to point out how many of them are in France. Vive la France!
Thursday, July 23, 2009
Avacado, Citrus, and Salmon Lettuce Cups
This is from my costco cookbook and it sounded so light and summery so I tried it for dinner tonight and we all loved it! Even the kids. I think I ate four:)
Salad
-1 large ripe fresh hass avacado halved, pitted, and cut into cubes
-1 Tbsp fresh lemon juice
-6 tangerines or 2-3 oranges separated into segments and cut in quarters (cut like mom cuts oranges and grapefruit at Christmas)
-2 green onions thinly sliced
-1/2 pound cooked salmon
-1/3 cup jicama shredded (optional)
12 small iceburg lettuce leaves trimmed (I used romaine, but iceburg would definitely be easier to eat)
Sauce
-1/2 cup seasoned rice vinegar
-6 Tbsp soy sauce
-1/4 cup fresh cilantro chopped
-4 tsp fresh grated ginger
-2 tsp toasted sesame oil
-1 tsp rep pepper flakes (I did not use these because of my kids)
1. The recipe calls for cooked salmon, but I bought fresh salmon and just brushed it with olive oil, a little bit of soy sauce, and some seasoned rice vinegar and it was delicious. I cooked it at 350 for about 20 minutes until it flaked, then took it out and let it cool for about 5 minutes.
2. To make sauce, combine all ingredients and mix well. Set aside. (I halved the sauce recipe because it seemed like a ton for just my family and we still had some leftover).
3. Place avocado in a large bowl and toss with lemon juice. Add oranges and squeeze juice from leftover orange membrane into same bowl. Add green onions, and jicama if using and toss to coat.
4. Fill lettuce cups with salad mixture and sprinkle chunks of salmon on top. Top all with sauce, roll and serve lettuce wrap style.
Salad
-1 large ripe fresh hass avacado halved, pitted, and cut into cubes
-1 Tbsp fresh lemon juice
-6 tangerines or 2-3 oranges separated into segments and cut in quarters (cut like mom cuts oranges and grapefruit at Christmas)
-2 green onions thinly sliced
-1/2 pound cooked salmon
-1/3 cup jicama shredded (optional)
12 small iceburg lettuce leaves trimmed (I used romaine, but iceburg would definitely be easier to eat)
Sauce
-1/2 cup seasoned rice vinegar
-6 Tbsp soy sauce
-1/4 cup fresh cilantro chopped
-4 tsp fresh grated ginger
-2 tsp toasted sesame oil
-1 tsp rep pepper flakes (I did not use these because of my kids)
1. The recipe calls for cooked salmon, but I bought fresh salmon and just brushed it with olive oil, a little bit of soy sauce, and some seasoned rice vinegar and it was delicious. I cooked it at 350 for about 20 minutes until it flaked, then took it out and let it cool for about 5 minutes.
2. To make sauce, combine all ingredients and mix well. Set aside. (I halved the sauce recipe because it seemed like a ton for just my family and we still had some leftover).
3. Place avocado in a large bowl and toss with lemon juice. Add oranges and squeeze juice from leftover orange membrane into same bowl. Add green onions, and jicama if using and toss to coat.
4. Fill lettuce cups with salad mixture and sprinkle chunks of salmon on top. Top all with sauce, roll and serve lettuce wrap style.
pecan crusted chicken salad
This was an instant favorite among my family! I found this recipe and absolutely love it. The chicken is a little bit time consuming but you can do some of the steps ahead. It looks a bit complicated, but it really isn't. The salad ingredients can be changed to whatever you want in your salad. It is a great summer dinner!
Dipping mixture
-2 egg whites
-2 tsp cornstarch
-juice of 1/2 lemon
Whisk all together in shallow bowl, set aside
Crusting mixture
-1 cup course dry bread crumbs (I just left two heals of whole wheat sandwich bread on my counter in the morning and then pulsed them in the food processor that evening when I was ready to make this and they were so yummy! Or you can use store bought bread crumbs but they sometimes have a lot of junk in them)
-1 Tbsp Chopped fresh parsley (you can use 1 tsp dried if you don't have fresh)
-1 tsp salt
-1/4 tsp pepper
-zest of one lemon3/4 cup findely copped pecans
-1/2 t dried oregano
-1/2 tsp dried thyme
-1/2 tsp paprika
-1/4 tsp cayenne
Mix all and lay out flat in shallow dish or on plate, set aside
1. Get dipping station and crusting station all ready then halve and pound out two defrosted chicken breasts. 2. Dip each piece of chicken in coating mixture and then transfer to crusting mixture and pat mixture into chicken until thoroughly coated on both sides. 3. Repeat until all chicken is crusted. 4. Heat 3 Tbsp of olive oil in a large skillet on the stove over medium-high heat. 5. Place crusted chicken in sautee pan for about 3 minutes each side, or until golden brown and crisp. 6. Transfer skillet to a 450 degree oven to finish cooking, about 8 minutes longer (if you don't have an oven proof skillet, just transfer carefully to an ovenproof dish).
Meanwhile toss in large bowl
-8 cups of any kind of greens or lettuce
-4 oz goat cheese ( I used feta because I had it)
-1/2 cup red onion sliced thinly
-1 avacado chopped
-2 tomatoes chopped
- finely chopped or shredded carrots to taste
Honey Mustard Dressing
-1/4 cup honey
-3 Tbsp dijon mustard
-3 Tbsp extra virgin olive oil
-1 Tbsp minced shallot or onion
-1 Tbsp apple cider vinegar
-juice of half a lemon
-salt and pepper to taste
Whisk all together and set aside
When chicken is done, let it rest for a couple minutes. Pour dressing over salad and toss. Dish up salad mixture on individual plates and top each salad with sliced chicken. Sprinkle toasted crumbs from chicken pan over salad and serve immediately.
Dipping mixture
-2 egg whites
-2 tsp cornstarch
-juice of 1/2 lemon
Whisk all together in shallow bowl, set aside
Crusting mixture
-1 cup course dry bread crumbs (I just left two heals of whole wheat sandwich bread on my counter in the morning and then pulsed them in the food processor that evening when I was ready to make this and they were so yummy! Or you can use store bought bread crumbs but they sometimes have a lot of junk in them)
-1 Tbsp Chopped fresh parsley (you can use 1 tsp dried if you don't have fresh)
-1 tsp salt
-1/4 tsp pepper
-zest of one lemon3/4 cup findely copped pecans
-1/2 t dried oregano
-1/2 tsp dried thyme
-1/2 tsp paprika
-1/4 tsp cayenne
Mix all and lay out flat in shallow dish or on plate, set aside
1. Get dipping station and crusting station all ready then halve and pound out two defrosted chicken breasts. 2. Dip each piece of chicken in coating mixture and then transfer to crusting mixture and pat mixture into chicken until thoroughly coated on both sides. 3. Repeat until all chicken is crusted. 4. Heat 3 Tbsp of olive oil in a large skillet on the stove over medium-high heat. 5. Place crusted chicken in sautee pan for about 3 minutes each side, or until golden brown and crisp. 6. Transfer skillet to a 450 degree oven to finish cooking, about 8 minutes longer (if you don't have an oven proof skillet, just transfer carefully to an ovenproof dish).
Meanwhile toss in large bowl
-8 cups of any kind of greens or lettuce
-4 oz goat cheese ( I used feta because I had it)
-1/2 cup red onion sliced thinly
-1 avacado chopped
-2 tomatoes chopped
- finely chopped or shredded carrots to taste
Honey Mustard Dressing
-1/4 cup honey
-3 Tbsp dijon mustard
-3 Tbsp extra virgin olive oil
-1 Tbsp minced shallot or onion
-1 Tbsp apple cider vinegar
-juice of half a lemon
-salt and pepper to taste
Whisk all together and set aside
When chicken is done, let it rest for a couple minutes. Pour dressing over salad and toss. Dish up salad mixture on individual plates and top each salad with sliced chicken. Sprinkle toasted crumbs from chicken pan over salad and serve immediately.
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