Honey Nut Chicken and Oven-Baked Fries

There is a restaurant here in Louisville called the Hall of Fame Cafe which has the best walnut crusted chicken - its in their Honey Nut Chicken Salad and its what I order every single time we eat there. Their chicken is fried so I wanted to try to make a healthier version. (And I really wanted fries to go with it.)

Honey Nut Chicken
(Serves 2-3)

1 package of chicken breasts
3/4 cup of finely chopped walnuts
1/2 cup of AP flour
1 egg
1 T spicy mustard
1 T honey
S&P

Preheat oven to 400 degrees. Prepare a baking pan by spraying with cooking spray. Butterfly the chicken breasts and pound thin. Combine egg, mustard, honey, S&P and whisk together in a shallow bowl. Combine flour, walnuts, S&P on a plate. Dip each piece of chicken into the egg mixture, then the flour mixture, then transfer to the baking pan. Bake in the oven for approximately 20 minutes or until chicken is cooked through.

Oven-Baked Fries
(Serves 2 -3)

2 Russet potatoes
2 tsp olive oil
Lawry's seasoning salt
Garlic

Preheat oven to 400 degrees. Clean 2 large potatoes. Cut each potato into thin strips. Soak the fries in a bowl of hot water for approximately 20 minutes. Mix with olive oil and spices and spread onto a baking pan lined with foil in a single layer. Cook for approximately 20 minutes, turning about half way through.

Baked Mac & Cheese

Serves 6-8 adults

• 1 tsp. Kosher salt
• Vegetable oil
• 1 lb cavatappi or elbow macaroni
• 1 qt. whole milk
• 8 tablespoons (1 stick) unsalted butter
• 1/2 cup AP flour
• 4 cups Fontina cheese
• 2 cups extra-sharp Cheddar cheese
• 1/2 cup Parmesan
  
• 1/2 tsp black pepper
• 1 cup bread crumbs (3 slices, crusts removed)

1. Preheat oven to 375 degrees.
2. Drizzle oil into a large pot of boiling salted water. Add the pasta and cook according to package, usually 6-8 minutes. Drain well and remove to a large casserole dish.
   
3. Heat the milk in a sauce pan but don't boil it.
   
4. In the pot used for the pasta, melt the stick of butter and add the flour. Whisk well until combined and smooth, cook about 2 minutes.
   
5. While wisking your butter/flour combo, add in the warm milk. Continue whisking until the mixture thickens and is smooth.
6. Off the heat, add in your cheese, salt and pepper. Stir well to combine, then pour over your macaroni in the casserole dish and mix well.
7. Top with bread crumbs and Parmesan cheese.
8. Bake for 30-35 minutes.

This is an adaptation of Ina Garten's Mac and Cheese. She uses Gruyere and tops hers with tomatoes. I prefer Fontina and don't like tomatoes, so this is my version.

Rosemary Red Potatoes

Serves 4

1 3/4 pounds small red potatoes, quartered
1 small onion, quartered
1/4 cup olive oil
1 1/2 teaspoons dried rosemary, crushed
2 garlic cloves, minced
1/4 teaspoon garlic salt


In a bowl, combine the potatoes, onion, oil, rosemary, garlic and garlic salt; toss to coat. Transfer to a foil-lined 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 425 degrees F for 25-30 minutes or until potatoes are tender and browned.

This is a nice, simple side dish! I have made them a couple times and served them with pork chops.