Jeremy's Fav Recipes!

So, I was thinking, "It would be nice if I had somewhere to share all the yummy recipes that Jeremy's grown to love, so everyone can enjoy them!" Guess what this post is???? It's a place for recipes that Jeremy's grown to love! Now you can make them at home, in your own kitchen. Yay! :-) Anywhoo, I will be updating this post, and this post only, as new recipes pop up that we enjoy. If you wish to continue, you may do so by posting a comment. Or, you can email me and I'll add it to the post. So! Enjoy!

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Jeremy's Favorite Chicken Almondine!

Ingredients:

3 chicken breasts

1/2 c. flour

1/2 tsp. salt

1/3 tsp. pepper

1/2 tsp. paprika

pinch cayenne pepper

1/2 c. egg substitute (or 2 eggs)

1.5 c. sliced almonds

(all ingredients estimated!)

Trim and slice chicken breasts into desired sizes (I usually cut off the "tender" and then cut the thickest part of the breast off, cut that in half, and then slice the remainder of the breast in half).

Place in a large ziploc bag leaving part of the top open for air to escape (or put between two pieces of plastic wrap) and pound all pieces until a uniform thickness (usually the thickness of the tender, about 1/3 inch).

Mix flour and spices together, put on a plate. Dip the chicken pieces in the flour, shake off excess, then dip in egg, and finally in almond slices.

Place on a lightly sprayed baking sheet and broil for about 5 min on first side, and maybe 2-3 minutes on second side. Or, you can pan fry them with a little olive oil (I think the broiling is faster, and uses less fat, but both methods work just fine).

Serves 4 with leftovers. :-)

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Jeremy's Favorite Guacamole! (Chipotles!)

Ingredients:
1 large ripe Hass avocado, peeled,pitted
2 teaspoons fresh lime juice
2 Tbsp chopped fresh cilantro
1/4 cup finely chopped red onions
2 cloves garlic, finely minced
1 serrano chili, seeded,chopped
1/4 teaspoon salt

Directions:
1. Mash up avocado with a fork or electric mixer.
2. Add lime juice.
3. Add all other ingredients and blend well.
4. Serve with tortilla chips.

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Jeremy's Favorite Carrot Cake

2 cups flour
1-1/2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
2 teaspoons cinnamon
1/8 teaspoon nutmeg
2 (6 ounce) jars baby food carrots
1 (8 ounce) can crushed pineapple, drained
2 cups sugar
1 cup vegetable oil
4 eggs
1/2 cup chopped nuts (optional--I just put a few walnuts on the top of the finished cake)
Cream Cheese Frosting (recipe follows) & Candy Carrots (my own little addition)

Preheat oven to 350 F. and grease and flour a 9x13 inch baking pan; set aside. In a large bowl, sift together flour, baking soda, baking powder, salt, cinnamon and nutmeg; set aside. In another bowl, mix baby food carrots and pineapple; set aside. In another large bowl, blend sugar and oil.

Add eggs, 1 at a time, beating well after each addition. Add dry ingredients alternately with carrot, pineapple mixture; mix well; stir in nuts. Pour batter into prepared pan and bake 40 to 45 minutes.

Cool; top with Cream Cheese Frosting and Candy Carrots.

Cream Cheese Frosting:
Cream together 1/2 cup butter, 1 (8 ounce) package cream cheese and 1 teaspoon vanilla.

Gradually add 1 (1pound) box confectioners' sugar (I used a bit more for a thicker frosting). Beat thoroughly. Add a few drops of milk if frosting seems too thick.

Candy Carrots:
Shred or grate one large carrot, add 3 tablespoons of sugar and 1/2 tsp of cinnamon. "Sprinkle" carrots on top of cake.

My note: I used round cake pans when I made my cake, and then cut them into 4 layers, frosting each layer before arranging the next. This creates a much more moist, and sweet cake. If you like your cake less on the sweet side, don't layer it, just pile as much frosting as you want on top. :-)

Credit goes to Mimi at Cyber-kitchens.com

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Jeremy's Favorite Fish and Chips (minus the chips)

We had this last night... Yummy yummy! Warning, though! If you're not using a deep fryer, it's kinda tricky controlling the temp. Too hot, you'll brown the crust too much and may not cook fish througoughly. Too low, you may end up soaking up more oil than you want. Use a thermometer and keep an eye on it.

For the batter:
2 cups flour
1 tablespoon baking powder
1 teaspoon kosher salt
1/4 teaspoon cayenne pepper
Dash Old Bay Seasoning
1 bottle brown beer, cold
1 1/2 pounds firm-fleshed whitefish (we used tilapia, but you could also use pollock or cod), cut into 1-ounce strips
Cornstarch, for dredging

In a bowl, whisk together the flour, baking powder, salt, cayenne pepper, and Old Bay seasoning. Whisk in the beer until the batter is completely smooth and free of any lumps. Refrigerate for 15 minutes. Note: The batter can be made up to 1 hour ahead of time.

Heat oil to to 350 degrees. Lightly dredge fish strips in cornstarch. Working in small batches, dip the fish into batter and immerse into hot oil. When the batter is set, turn the pieces of fish over and cook until golden brown, about 2 minutes. Drain the fish on the roasting rack. Serve with malt vinegar or tartar sauce--I made this one:

In a blender or food processor, put 1 large egg, and 1.5 tsp of dijon mustard and 1.5 tbsp of fresh lemon juice. Pulse a few times. Slowly, with blender running on low, add one cup of veggie oil, starting first with a few drops, increasing to a steady stream until fully incorporated. Once mayo is complete, transfer to a bowl, fold in salt and pepper (to taste), 1/8 tsp paprika, cayenne pepper, and one finely chopped up dill pickle (unless you have relish... then just drain a few tablespoons). Allow to chill for at least an hour, and you're good to go! Yum yum!

Credit for the fish goes to Alton Brown from Food Network

More to come!