Chicken & Salmon

CHILDREN’S RECIPE: Oat Crusted Chicken Tenders with Sweet Potato Fries
Ingredients:

1 cup Rolled Oats
¾ cup Parmesan Cheese, grated
½ tsp Kosher Salt
¼ tsp Black Pepper
2 Large Eggs
1 Chicken Tender Loin
¼ cup Melted Butter


Method of Preparation:
Pre heat oven to 425 F. Lace oats in a food processor and pulse 6-7 times to break them and keep them coarse. Add cheese, salt and pepper and pulse 2 more times to combine. Remove mix to a large plastic sealable bag. Season the chicken with salt in a mixing bowl and add eggs. Mix to coat chicken. Transfer chicken to plastic bag, seal and shake to coat completely. Place chicken tenders on a baking sheet fitted with a cooling rack. Brush with butter and bake for 15-20 minutes until brown and cooked through.


Ingredients:
Sweet Potato Fries:

1 Sweet Potatoes
2 tbsp Olive Oil
2 tbsp Corn Starch
½ tsp Garlic Powder
Kosher Salt, as needed

Method of Preparation:
Pre heat oven to 425 F. Peel the sweet potatoes and cut into ¼” x ¼” sticks (keep them as uniform in size as you can.) Place fries in a large bowl and cover with water for 1 hour or overnight in the refrigerator. Drain Fries well and place in dry mixing bowl. Add olive oil and toss to coat. Add cornstarch and garlic powder and toss to coat. Arrange fries on a baking sheet lined with parchment powder and bake for 15 minutes. Remove from oven and turn fries with a metal spatula. Return to oven and bake an additional 10-15 minutes until fries start to brown and crisp up. Remove from oven let cool for 2-3 minutes and season with salt.


FAMILY RECIPE: Oat Crusted Organic Salmon Filet over Asparagus
Ingredients:

4 Salmon Filets, 6-7 ounces each
½ tbsp Honey
2 tbsp Dijon Mustard
2 cups Rolled Oats
¼ cup Grated Parmesan
¼ tsp Kosher Salt
½ tsp Fresh Thyme, chopped
½ tsp Paprika
Cracked black pepper
2 bunches Asparagus, trimmed
8 tbsp Butter, unsalted
½ cup Almonds, sliced
1 Lemon, juice of


Method of Preparation:
Pre heat oven to 425 F. Mix honey and mustard together and brush onto the tops of the salmon filets. Pulse oats in a food processor 5-6 times. Add cheese, salt, thyme, paprika and pepper and pulse 1-2 more times to combine. Spoon mixture onto salmon using the honey mustard as a “glue.” Place crusted salmon filets on a baking sheet and bake for 20 minutes or until desired doneness.

In a large sauté pan melt half of the butter. Add trimmed asparagus and sauté till cooked through, season with salt and pepper. Remove to serving plate. In the same pan add remaining butter and almonds and brown. Finish with lemon and salt to taste. Arrange salmon over asparagus

Spoon brown lemon butter and almonds over the top.