Chicken & Salmon

CHILDREN’S RECIPE: Oat Crusted Chicken Tenders with Sweet Potato Fries
Oat Crusted Chicken Tenders:
Ingredients:
1 cup Rolled Oats
¾ cup Parmesan Cheese, grated
½ tsp Kosher Salt
¼ tsp Black Pepper
4 Boneless Chicken Thighs
2 Eggs, whisked
¼ cup Butter, melted

Method of Preparation:
Pulse oats in a food processor 6-7 times to coarsely break. Add cheese, salt, pepper and pulse 2 more times to combine. Put mix in a large plastic sealable bag. Season the chicken with salt and coat with the eggs. Transfer chicken to plastic bag, seal and shake to coat completely. Place chicken on a baking sheet fitted with a cooling rack. Brush with butter and bake at 425F for 15-20 minutes until brown and cooked through.

Sweet Potato Fries:
Ingredients:
2 Sweet Potatoes, peeled and cut ¼” sticks
2 tbsp Olive Oil
2 tbsp Corn Starch
½ tsp Garlic Powder
Kosher Salt to taste

Method of Preparation:
Cut sweet potatoes into ¼” sticks and cover with water for one hour or overnight in the refrigerator. Drain well and coat with olive oil. Add cornstarch, garlic powder and toss to coat. Arrange fries on a baking sheet lined with parchment paper and bake at 425F for 15 minutes. Turn fries with a metal spatula and bake an additional 10-15 minutes until fries are crispy and start to brown. Remove from oven, let cool and season with salt. Serve with Oat Crusted Chicken Tenders.

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FAMILY RECIPE: Oat Crusted Salmon Fillet over Asparagus
Ingredients:
4 Fillets Salmon, 6 oz each
½ tbsp Honey
2 tbsp Dijon Mustard
1 cup Rolled Oats
¾ cup Parmesan Cheese, grated
½ tsp Kosher Salt
¼ tsp Black Pepper
½ tsp Paprika
½ tsp Fresh Thyme, chopped
2 bunches Asparagus, trimmed
8 tbsp Butter, unsalted
Salt, Pepper to taste
½ cup Almonds, sliced
1 Lemon, juice of

 
Method of Preparation:
Mix honey and mustard together and brush over salmon. Pulse oats in a food processor 6-7 times. Add cheese, salt, pepper, paprika, thyme and pulse 1-2 more times to combine. Brush salmon with honey mustard and sprinkle oat mixture over it. Cook in a pan with butter and finish in oven at 425F for 5-10 minutes.

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

Pancakes & Chicken Salad

CHILDREN’S RECIPE: Green Pea Pancakes with Grilled Ham and Cheese
Ingredients:
¾ cup Flour
1 cup Cottage Cheese, drained
3 Eggs
Salt, Pepper to taste
1 cup Frozen Peas, thawed and dried
2 tbsp Cooking Oil
¼ lb Imported Ham, sliced thin
4 slices Cheese
Honey Mustard for dipping
Sweet Pickles to garnish

Method of Preparation:
Strain cottage cheese, add to a bowl with flour, combine eggs and whisk thoroughly. Add peas. Heat oil in pan, cook pancakes until brown on one side and flip until brown on other side. Form sandwiches with ham and cheese. Bake at 350F until cheese is melted. Cut into triangles and serve with honey mustard and sweet pickles.

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FAMILY RECIPE: Grilled Chicken Salad with Peas
Ingredients:
4 tbsp Olive Oil
1 tbsp Lemon, juice of
1 Shallot, minced
1 tbsp Dijon Mustard
1 tbsp Parsley, chopped
Salt, Pepper to taste
1 cup Frozen Peas, blanched
2 cups Arugula
2 tbsp Kalamata Olives, halved
¼ cup Golden Raisins
2 breasts Chicken, 6 oz each, grilled and diced
½ cup Feta Cheese, diced

Method of Preparation:
To make lemon vinaigrette combine, olive oil, lemon juice, shallots, Dijon mustard, and parsley. Whisk all ingredients, season with salt and pepper. Add peas to boiling salted water to maintain color, and cook for 2-3 minutes until they float. Put warm peas in bowl, then add arugula. The peas will wilt the arugula. Add olives, raisins, chicken and feta cheese. Dress salad and serve.

Soup & Chicken

CHILDREN’S RECIPE: Chicken, Sunchoke and Tangerine Soup
Ingredients:
2 tbsp Grapeseed Oil
2 Chicken Thighs, de-boned
Salt, Pepper to taste
½ cup Onion, chopped
1 clove Garlic, sliced
2 cups Sunchoke, peeled and sliced thin
3 cups Water
1 Tangerine, supremed 
Pea Tops to garnish
Tangerine Glaze, from family recipes

Method of Preparation:
Heat oil in a pot over medium-high heat until shimmering. Dry the chicken thigh on a towel. Season chicken thighs with salt and pepper and place skin side down, sear about 7-8 minutes, or until skin is golden brown and no longer sticks to the pan. Flip and add onions and garlic, cook for three minutes or until translucent. Add the sunchokes then the water. Cook until the chicken is cooked through. Once the chicken is cooked, remove and purée the liquid in a blender. Pull the chicken apart into strands. Pour soup in a bowl, reserve some for family recipe and place the chicken, pea tops and tangerine segments on top, drizzle with tangerine glaze.

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FAMILY RECIPE: Roasted Chicken Breast, Tangerine Glaze and Sunchoke Velouté
Tangerine Glaze:
Ingredients:
6 Tangerines, juice of
2 Tangerines, supremed
1 tbsp Corn Starch
1 tbsp Cold Water

Method of Preparation:
Pour tangerine juice in a pan and cook for 25-30 minutes to reduce, stirring constantly. Combine cornstarch and water to make a slurry; if you do not have time to let it reduce. Whisk the slurry into the tangerine juice. Cook until juice reaches a boil and thickens, whisking constantly. Once reduced add the tangerine segments to the pan with the tangerine glaze to heat up.

Roasted Chicken Breast:
Ingredients:
2 tbsp Olive Oil
2 Chicken Breasts, skin on
Salt, Pepper to taste
1 sprig Rosemary, chopped
Soup, from children’s recipe
½ cup Pea Tops

Method of Preparation:
In a pan, heat olive oil over medium-high heat, until hot and shimmering. Season chicken breasts with salt and pepper and place skin side down, add rosemary leaves. Sear about 7-8 minutes, or until skin is golden brown and no longer sticks to the pan. Flip chicken breasts and cook through. To save time you can place in the oven about 18 minutes or until done.

Use the reserved sunchoke soup to spread on the plate. Slice the chicken breast and place on top. Spoon over the tangerine glaze. Top with pea tops and tangerine segments.