Courtesy of Sweet Potato Chronicles.
Every parent associates post-Halloween life as a battle over the candy stash. How much can they have is the constant question but all every parent really wants is for it to all go away! So how do you get rid of the pillowcase stuffed with treats? Make it work for you by getting it to help you get dinner on the table!
Potato Chip Garlic Chicken with Sriracha Dressing
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4 chicken fillets
2-3 cups plain potato chips
2 large cloves garlic, minced
1/2 cup flour
1/4 tsp pepper
1 large egg, beaten
1/4 cup mayonnaise
1/2 tsp Sriracha sauce
Preheat your oven to 375. Prepare a large baking sheet with a piece of parchment.
In a large plastic storage bag, add your potato chips, close and crush until they are fine crumbs. Add the minced garlic and distribute the garlic throughout the chips with your hand.
Place flour on shallow plate and mix in pepper. On another large, shallow dish add beaten egg. Dredge each fillet on both sides with flour. Shake off excess. Coat fillet in egg and then drop fillet into plastic storage bag and press into chips; making sure to thoroughly coat each side. Place fillet on prepared baking sheet and continue with the rest of the fillets until complete.
Bake in the oven for 18 – 20 minutes, depending on the size of your fillets, or until the chicken is cooked through and the chips have browned.
Meanwhile, mix mayonnaise with Sriracha and a pitch of salt. Stir and set aside.
Serve chicken with Sriracha Mayo or any other flavor profile you enjoy on chips like BBQ sauce or sour cream mixed with green onion.
Pretzel-Crusted Salmon Cakes
1 Yukon Gold potato, cleaned, peeled and chopped
- 1 cup crushed pretzels, divided in two portions
- 1 leek, washed, sliced in half and thinly slice (all of the white and a bit of the green)
- 2 tins of pink salmon
- 1/4 cup mayonnaise
- salt and pepper to taste
- 2 tablespoons vegetable oil
Simmer potatoes until tender in boiling water. Drain and mash.
Crush your pretzels in a food processor or in a pestle and mortar.
Slice your leek lengthwise before rinsing them. They really hold a lot of dirt so don’t rush through this step. Slice as thinly as you can. I usually use about three quarters of a leek – the top, dark green part is a bit tough.
Open and drain the salmon. Gently combine salmon, potatoes, leeks and half of the ground pretzels. Blend in mayonnaise and a pinch of salt and pepper.
Form into about 12 patties – about 2 1/2 inches across and maybe 1/2 inch thick. Lay the remaining ground pretzels on a plate or cutting board. Gently press each cake into the remaining crushed pretzels.
In a large skillet, heat vegetable oil until hot but not smoking. Fry the cakes – don’t over crowd the pan, you’ll have a hard time flipping them – for about five minutes a side. Remove cakes from pan to a paper towel to soak up any excess oil. Serve warm.
Candy Skillet Cookie
- 1/2 cup melted coconut oil (you can also use butter)
- 1 1/2 cups spelt flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 egg
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1/2 tsp vanilla extract
- 1/2 cup Smarties or M&M Candy
Preheat your oven to 350.
In a 8-inch oven proof skillet, add your coconut oil and place it in the oven to melt. Remove skillet and pour out the melted oil into a glass measuring cup, leaving behind enough to grease your pan; set aside to cool.
In a medium bowl, whisk the flour, baking powder, soda and salt. In a separate bowl, whisk the egg and then add the sugars and extract. Stir until blended. Add the coconut oil and mix until blended. Pour the sugar mixture into the flour and mix until combined. Mix in the candy.
Scrape batter into prepared skillet making sure it is evenly distributed. Bake cookie for 18 to 20 minutes or until outer edges are browned and puffed. Let cool in the skillet. Serve in skillet or turn out; cut into wedges.