J’s Fish Fry

Posted on by aurorameyer


J and I are always looking for ways to incorporate more fish in our diet. After tasting the AMAZING Fish and Chips at our new favorite restaurant 44 Stone, we decided to try our hand at recreating the dish at home. We came close.

J's Fish Fry by Aurora Meyer on aurorameyer.com

J’s Fish Fry

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Ingredients
  

  • 4 filets tilapia or other firm white fish such as cod
  • batter of your choice we used McCormick Fish Fry
  • Baking Potatoes skinned, sliced and soaked in cold water, that’s the secret cold water
  • oil we used vegetable

Instructions
 

  • For fries: Heat oil in skillet (we used a cast iron skillet). Pat the sliced potato dry and slowly add to the hot oil. Fry about 3-4 minutes or until golden brown. Remove from oil onto paper bag. For squishy fries, salt and serve. For crisper fries, pat dry and add them to the oil for another 2 to 3 minutes.
    J's Fish Fry french fries by Aurora Meyer on aurorameyer.com
  • For fish: Coat in batter. Slowly add to the hot oil. This will puff up immediately. Try not to add other pieces on top of each other as they will stick. Fry about 3 minutes per side. Use metal tongs to flip once. Remove from oil with tongs. Place on paper bag to drain. Fish is done when it is flaky. Serve with a spinach salad.
Tried this recipe?Let us know how it was!

Spinach and Tomato Stuffed Chicken Roulade

Posted on by aurorameyer

Spinach and Tomato Stuffed Chicken Roulade by Aurora Meyer by aurorameyer.com

Spinach and Tomato Stuffed Chicken Roulade

In case you haven't noticed, we eat a lot of spinach in our house. There are only so many times you can have a spinach salad before you crave something else. Shape Magazine came to my rescue last month. They featured a plethora of spinach related recipes. This is my second favorite. This serves four (keep that in mind if you are planning to make it for two).
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Prep Time 15 minutes
Cook Time 25 minutes
Servings 4 people

Ingredients
  

  • 4 6- ounce chicken breasts pounded thin
  • 1 cup whole baby spinach divided
  • 1 cup shredded low-fat cheddar cheese divided
  • 1 large tomato cut into 4 slices
  • 6 egg whites
  • 3/4 cup low-sodium chicken or vegetable broth 1/4 for the chicken, 1/2 for the topping
  • 1/2 cup flour
  • 1 tbs olive oil
  • 1 cup diced tomato
  • 1/2 cup chopped baby spinach
  • 2 tbs red wine vinegar
  • Fresh or dried basil or any herb
  • Salt and freshly ground black pepper

Instructions
 

  • Preheat oven to 325 F. Place a chicken breast on work surface, smooth side down and pound thin. Top with 1∕4 cup of the spinach, 1∕4 cup of the cheese, and 1 tomato slice. Fold in ends and roll tightly. (We had to use several toothpicks to get it to stay) Place seam side down on a platter. Repeat with remaining chicken. Whisk together egg whites and broth. Divide flour onto two large plates. Coat stuffed chicken with flour, then dip into egg mixture and back into flour (shake off any excess). Set chicken roulade on a baking sheet lined with waxed paper (I didn’t line the baking sheet). In large sauté pan, heat oil over medium. Brown each chicken roulade, then place on an unlined baking sheet. Bake for 20 minutes. While stuffed chicken is baking, prepare topping: In small saucepan, combine tomato, spinach, vinegar, broth, and herbs. Bring to a boil; cook 2 minutes. Season with salt and pepper. Slice each chicken roulade horizontally into 1-inch slices and place on a plate. Top each portion with warm tomato mixture and serve.

Notes

My opinion:
This dish is so much better with the topping. I didn’t think I would love it, but I do! If the chicken falls apart on you and you end up with a mess, it’s ok. It won’t look pretty but it will taste good. The chicken took at least another 10 minutes to cook all the way through. The stuff prevents the middle from cooking quickly. Check it after 20 minutes and decide if it needs to cook long. Also, the topping will cook down quite a bit.
Tried this recipe?Let us know how it was!