Saturday, December 22, 2012
Fish and Chips
1 - 1 1/2 lb sweet potatoes
1/4 cup olive oil
1/2 tsp kosher salt
1/2 tsp paprika
1/4 tsp cinnamon
I also put a little brown sugar on it as well.
Preheat oven to 425 degrees. Line a baking sheet with aluminum foil (preferably the easy release kind).
Peal the sweet potatoes. Cut into strips that are about 1/2 inch wide on each side.
Place the sweet potatoes into a seal able plastic bag. Add oil, salt, paprika and cinnamon. Seal the bag and shake well to thoroughly coat the fries. Spread the potatoes out onto the baking sheet in a single layer.
Cook for 30 minutes, turning every 10 minutes. Transfer immediately to a paper towel lined plate and serve warm.
3Cups of Crispy rice cereal divided (2;1)
1 tablespoon water
1 pound of white fish
1 1/2 teaspoons Italian season
salt and pepper
2 table spoons of butter
1. Preheat oven to 350. Spray cookie pad or line it with foil. Place 2 cups of cereal in a baggie and coarsely crunch it. Put remaining 1 cup in a large mixing bowl.(after you crush the first half mix it with the 2nd half) Beat egg and water and put in a different mixing bowl.
2. Cut fish into small pieces (like fish sticks or nuggets.) Sprinkle with the seasons. Dip fish in the egg mixture Dip off any extra egg. Place in the dish of cereal and coat each side. Put on baking dish and drizzle with butter.
3.Bake for 20 to 25 minutes or until done.
1 c. dill pickle relish, well drained
1 c. low calorie imitation mayonnaise
1 tbsp. lemon (or lime) juice
1 tbsp. prepared mustard
1 tbsp. drained capers (opt.)
Combine relish, mayonnaise, lemon juice and mustard in a bowl; mix well. Stir in capers, if using. Store in refrigerator in a covered jar. Yield: makes about 2 1/2 cups.