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.

Hash Browns & Salmon

CHILDREN’S RECIPE: Idaho Potato & Veggie Hash Browns with Scrambled Eggs
Ingredients:
1 large Idaho Potato, cooked and shredded
1 tbsp Light Cooking Oil
½ cup Zucchini, shredded 
½ cup Carrot, shredded
½ cup Broccoli Florets, cooked
½ tbsp Butter
Salt, Pepper to taste
2 Eggs, scrambled

Method of Preparation:
Microwave potato for 7 minutes; should still be firm, allow to cool and shred on a box grater. In a non-stick pan, heat oil. Add shredded potatoes and cook on medium heat until they start to brown. Add zucchini, carrots, broccoli and cook until lightly browned. Finish with butter, season with salt and pepper. Serve with scrambled eggs.

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FAMILY RECIPE: Idaho Potato Risotto with Smoked Salmon
Ingredients:
1½ tbsp Butter
1 Shallot, minced
2 Idaho Potatoes, peeled and diced fine
Salt, Pepper to taste
¾ cup Vegetable or Chicken Broth
1 tbsp Dill, chopped
2 tbsp Chives, minced
¼ cup Smoked Salmon, chopped

Method of Preparation:
In a small pot, melt butter and sauté shallots. Add potato and coat with butter, sauté for a minute or so. Season with salt and pepper. Add half the broth and simmer until evaporated. Add remaining broth, and cook until potatoes are slightly firm. Finish with herbs and smoked salmon.