Deep Fried Olives

This was my first attempt at these (actually made them with my daughter and her boyfriend) and I thought they turned out well.  I used a goat cheese…because I love goat cheese.  They were a little fussy but turned out rather well.  The recipe is from Food and Drink Autumn 2011.  These are great for any get together.

8 oz pitted large green olives

STUFFING
125 g Brebis or soft feta or goat cheese
1/2 tsp grated lemon rind
Pinch dried thyme
Pinch smoked Spanish paprika
Salt and freshly ground pepper

BREADING
1/2 cup dry bread crumbs (the finer the crumbs the better these will turn out)
1/4 cup grated Parmesan cheese
1/2 cup flour
1 egg, beaten
Olive oil for frying

1. Combine cheese, grated lemon rind, thyme, Spanish paprika, salt and pepper.
2. Combine bread crumbs and Parmesan in a separate dish.
3. Use a butter knife to fil cavity of each olive with cheese mixture.  Roll olives in flour seasoned with salt and pepper, dip in egg and rollin bread crumb-Parmesan mixture.
4. Add enough olive oil to fill pan 1/2 inch deep, heat to 350 F.  Fry olives a few at a time for 30 seconds, turning as needed or until golden.  SErve hot.

Serves 4 to 6

Chicken Supreme

This is delicious and very simple to make.  Even my fussy eater enjoyed it.  Adapted from Company's Coming.

1/3 cup All purpose flour
1/2 tsp salt
1/2 tsp pepper
1 tsp Paprika
1.4 kg Chicken breast, boneless, skinless
4 tbsp butter
284 ml condensed cream of mushroom soup
2 cups sliced mushrooms
1/4 cup white wine or apple juice
1 medium carrot, cut in thin strips

1. Combine flour, salt, pepper and paprika in a plastic bag.  Shake to mix well.
2. Add damp chicken, 1 at a time.  Shake to coat.
3. Melt butter in frying pan.  Add chicken.  Brown well.  Transfer to casserole or small roaster.
4. Add mushrooms to frying pan and saute until browned.  Layer on top of chicken.
5. Empty soup into medium size bowl. Add wine.  Stir well.  Pour over chicken.  Place carrots on top.  Cover.  Bake in 350F oven for 1 hour.
6. Serve over rice.

Fantastic Fish

This is so easy it is hardly a recipe.  The flavour is good and again something that picky eaters will enjoy. I have lots of critics here - mostly my youngest and this was enjoyed even by her.

1 1/2- 2 cups crushed pretzels
5 tbsp mayonnaise
1 tbsp chili powder
mild flavoured fish

1. Cut fish into nugget sized pieces and place on tray.
2. Mix mayonnaise and chili powder in a bowl then spread on fish nuggets.
3. Sprinkle crushed pretzels on top and bake in a 400 F oven until cooked - approximately 10-12 minutes.

Chicken Parmesan Cutlets

This can be changed into chicken fingers or nuggets for the kids if you wish - just cut accordingly.  In my family anything that can be dipped is usually a favourite.  The Parmesan in these adds a little more flavour for the adults, but is still enjoyed by the kids.

1/3 cup plain dried bread crumbs
3 tbsp finely grated Parmesan cheese (don't buy the stuff in the shaker - it has no flavour, get the brick and   grate it yourself - it is a bit more money but definitely worth it - Romano is another good choice and is a little cheaper)
1 tsp Italian herb seasoning, or dried basil, thyme or oregano leaves
1/2 tsp salt
1 egg
2 tbsp water
4 chicken breast cutlets (or 2 boneless, skinless chicken breasts, halved horizontally and pounded flat)
1 tbsp olive oil
lemon wedges (optional)

1. In a shallow dish, stir bread crumbs with Parmesan cheese, dried herbs and salt to mix.  In a separate shallow dish, whisk the egg together with the water.
2. Dip 1 cutlet in the egg mixture.  Shake off excess then dip in bread crumb mixture, pressing to coat well.  Set aside on a tray.  Repeat with the remaining cutlets.
3. Heat oil in a large frying pan, preferably non stick, over medium heat.  Once hot, add the prepared cutlets, cooking until golden, about 4 minutes a side.
4. Serve with lemon wedges for squeezing overtop or store bought tzatziki for dipping.

Crunchy Oven Baked Drumettes

The family will never know these weren't deep fried!  Delicious and enjoyed by the whole family!  Got this gem from Todays Parent Magazine November 2008

2 1/2 lb (1.25 kg) chicken wing drumettes, trimmed
2 tbsp vegetable oil
1 cup all purpose flour
1/2 tsp paprika
1/2 tsp salt
1/4 tsp pepper
1/4 tsp onion powder
Barbecue sauce, ketchup, yogurt, hot sauce or whatever for dipping

Preheat the oven to 425F.

Toss drummettes with vegetable oil in a large bowl.

In a small bowl, combine the flour, paprika, salt, pepper and onion powder.  Add to drumettes in a bowl and toss until evenly coated.  The flour coating should be like a sticky damp batter roughly coating the chicken.

Place an oiled rack over a foil lined cookie sheet or large shallow baking pan.  Arrange drumettes on the rack, leaving some room between them so that they brown properly.  Place in the preheated oven and bake, turning once halfway through, for 45 to 50 minutes, until golden brown and crisp.  Serve immediately with your choice of dipping sauce and plenty of napkins.

Makes 4 to 6 servings.