Wednesday, July 10, 2013

Chip-Crusted Fish Fillets

My mom made this for us a few months ago, and we have made it a handful of times since. It's simple and delicious, which is really the best compliments a dinner can have!

4 fresh or frozen skinless tilapia, grouper, ocean perch, cod or haddock fillets
nonstick cooking spray
2/3 cup honey mustard salad dressing (or make your own- 2/3 cup mustard with about a tablespoon or two honey.  Add a tbsp vinegar and stir together)
4 cups potato chips crushed
1/2 teaspoon dried thyme 

1. Thaw fish if frozen.  Rinse and pat dry with paper towels.  Spray pan with a good coating of cooking spray.  Glass pans work great.
2. Brush both sides of fish with honey mustard.  Combine chips in shallow dish (I used a pie pan) and add thyme.  Coat fish on both sides with chip mixture and place in prepared pan.  (I put any extra chips over the fish just for a more crunchy coating.)
3. Bake uncovered at 450 degrees for about 16 to 20 minutes depending on thickness of fish. A good rule of thumb is to bake 10 minutes per inch thickness. Fish should be totally white all the way through, and flake off easily with a fork.  

Chocolate Meringue Stars

I have this awesome cookbook, The Taste of Home Baking Book, and I wanted to make some treats for some friends in my ward, so my husband picked a couple and we started baking. I'll just say that none of these made it out the door! We loved them, and my girls wouldn't stop asking for "the chocolate ones." We didn't even dip them in chocolate! They are really fun to make, melt in your mouth, and they're very light. I especially like that they are chocolate, instead of the the classic white (whatever flavor that is!).

3 egg whites
3/4 teaspoon vanilla extract
3/4 cup sugar
1/4 cup baking cocoa

3 squares (1 oz each) semisweet chocolate
1 Tablespoon shortening

1. In a large mixing bowl, beat egg whites and vanilla on medium speed until soft peaks form. Gradually add sugar, about 2 Tablespoons at a time, beating on high until stiff peaks form. Gently fold in cocoa.
2. Insert a #8b large open star tip into a pastry or plastic bag; fill half full with meringue. (See tips below) Pipe stars, about 1 1/4 inch diameter, or drop by rounded teaspoonfuls onto ungreased parchment paper-lined baking sheets. Bake at 300 degrees for 30-35 minutes or until lightly browned (which we thought was a strange thing to say, because they ARE light brown...). Remove from paper; cool on wire racks.
3. In a heavy saucepan or microwave, melt chocolate and shortening; stir until smooth. Dip the cookies halfway with glaze; place on waxed paper until set.

Piping tips: 
-Insert a decorating tip that has a large opening into a pastry bag or heavy-duty resealable plastic bag. (If using a plastic bag, first cut a small hole in the corner of the bag.)
-Fill the bag about half full with meringue. Smooth the meringue down toward the decorating tip to remove any air bubbles that could cause breaks in the design when piping. Twist the top of the bag shut.
-Line a baking sheet with parchment paper. Hold the pastry bag straight up and position the tip about 1/8 to 1/4 inch above the baking sheet. Hold the tip with one hand and squeeze the pastry bag with the other. Stop squeezing before you life up the decorating tip.