Sweet Potato Chips

...soul mate...

Ingredients:

4 medium sweet potatoes

6 tablespoons unsalted better

Brown sugar to tase

Freshly grated nutmeg to taste

1. Preheat oven to 400 defrees F. Line 2 baking sheets with aluminum foil.

2. Slice the potatoes crosswise into thin rounds.

3. Melt the butter in a sauce pan, then pour it into a shallow dish. Dip both sides of each potato in the butter, then arrange the slices in a single layer on the baking sheets.

4. Bake until crisp and golden brown, 30 to 40 minutes; reverse the pans from front to back after 15 minutes to ensure even baking.

5. Remove from oven and quickly drain on paper towls. Immediately sprinkle the chips lightly with brown sugar and salt, then grate a little fresh nutmeg over the tops. Serve warm.

Serves 6

Fake Fried Chicken

...the bird is the word...

Ingedients:

4 skinless, bonless chicken breasts

2 cups buttermilk

Butter or cooking spray

1/2 cup dried bread crumbs

1/2 cup grated Parmesan cheese

Salt and ground black pepper

2 tablespoons butter, melted

Process:

1. Trim the chicken breast of any fat, cartilage, or underside flaps. Sandwich the breasts between 2 squares of plastic wrap or waxed paper. Now, here's the fun part: Using a small mallet or the bottom of a small heavy frying pan, pound the breast to a 1/4-inch thickness.

2. Pour the butermilk into a large Ziploc bag or a glass baking dish large enough to hold the chicken. Soak the breasts in the buttermilk for 20 minutes (any additional time is not necessary, byt won't hurt, either).

3. Preheat the oven to 375 degrees F. Rub a baking pan with buter or coat with cooking spray.

4. Mix the crumbs and cheese with a little salt and pepper on a large plate. Remove the chicken from the buttermilk, shaking off any excess. Toss the breasts into the crumb mixture, one at a time, pressing on the crumbs with your fingers.

5. Place the coated chicken pieces in the baking pan; drizzle the butter over the tops. Bake until crispy and deep golden brown, about 50 minutes.

Serves: 4