Archive for Meats
Baked Fish with Garlic Cream Sauce
Four 2 inch thick 6 oz fish fillets
4 T salted butter
1/4 cup cream
2 cloves minced garlic
1 T Dijon mustard
1.5 T lemon or lime juice
Salt & pepper
1.5 T shallots or green onions
Fresh parsley
Preheat oven to 390°F. Place fish in a baking dish. Sprinkle both sides lightly with salt and pepper. Place butter, cream, garlic, mustard, and lemon/lime juice together and microwave in two 30-second bursts, stirring between. Sprinkle fish with shallots or scallions, then pour over sauce. Bake 10 to 12 minutes, or until fish is just cooked. Spoon over sauce, and garnish with parsley.
Adapted from https://www.recipetineats.com/baked-fish-with-lemon-cream-sauce/
Baked Chicken Breast for Sandwiches
Thaw and dry chicken breasts. Sprinkle with salt and pepper. Bake in a baking dish loosely covered with foil at 350 until internal temperature reaches 165 F (use probe thermometer extending by cable into the oven).
Chicken Tacos
https://www.delish.com/cooking/recipe-ideas/recipes/a58716/easy-chicken-tacos-recipe/
FOR THE TACOS
3 tbsp. extra-virgin olive oil
4 boneless skinless chicken THIGHS, cut into 1″ strips
Kosher salt
Freshly ground black pepper
2 tsp. chili powder
2 tsp. ground cumin
1/2 tsp. garlic powder
1/4 tsp. paprika
1/4 tsp. cayenne
8 corn tortillas, warmed
In a large skillet over medium heat, heat oil. Add chicken and salt and pepper and spices to skillet. Cook until just done, about 5 minutes. If needed, add a little more oil or water to help spices coat chicken.
Build tacos: In tortillas, layer chicken and desired toppings. Serve with lime wedges.
TOPPINGS
Sour cream
Thinly sliced red onion
Diced tomatoes
Shredded Monterey Jack
Diced avocados
Fresh cilantro
Lime wedges
Vegetarian (Chicken) Tortilla Soup
8 6-inch corn tortillas
1/4 c oil
1 small onion, diced
1 large jalapeno or poblano or bell pepper, diced
3 cloves garlic, minced
1 t cumin
2 t chili powder
4-5 diced tomatoes or 2 14.5 oz cans
2 t vegetable base dissolved in 5 c water
1.5 c black beans (or 1 14.5 oz can)
2 c hominy or 1.5 c corn
1 lemon or two limes (juice)
1 t salt
1/2 t pepper
1/2 t smoked (or regular) paprika
1/2 c chopped cilantro
(Plus sour cream, diced avocado, diced cooked chicken, and shredded cheese for serving).
Cut the corn tortillas into half inch strips, sprinkle with half the oil and some salt, toss, then bake on a cookie sheet at 375 for about 15 minutes (until lightly browned), stirring mid way through.
Meanwhile, heat the remaining oil in a pan and add the onion and pepper(s), stirring occasionally.
Once these have softened (about 5-7 min), add the garlic, cumin, and chili powder, and cook another minute or two or until fragrant.
Add the remaining ingredients except the cilantro and simmer about 20 minutes.
Add the cilantro and cook 1 minute more.
Serve topped with sour cream, diced avocado, diced cooked chicken, and shredded cheese. (For non-vegetarian option of cooking the chicken with the soup, see https://www.spendwithpennies.com/chicken-tortilla-soup/ or https://www.foodnetwork.com/recipes/chicken-tortilla-soup-recipe-1939403 )
Serves 8.
Mexican Food
Moroccan Chicken
PREP: 20 MINS
COOK: 50 MINS
SERVES 6-8
4 boneless, skinless chicken breasts
3 tbsp olive oil
2 onions, 1 roughly chopped, 1 sliced
1 can diced tomatoes
½ T ginger
½ T cinnamon
1 t garlic
1 t turmeric
1 t cumin
1 T coriander
1 large butternut squash or 3 medium sweet potatoes
2-3 cups chicken stock
2 tbsp brown sugar
2 tbsp red wine vinegar
dried cherries or raisins
To serve
1 small red onion, finely chopped
zest 1 lemon
handful mint leaves
feta cheese, crumbled
couscous
natural yogurt
Season 4 boneless, skinless chicken breasts. Heat 2 tbsp olive oil in a flameproof dish, then brown the chicken on all sides. Remove the chicken to a plate.
Whizz 1 chopped onion and tomatoes into a rough paste.
Fry 1 sliced onion in 1 tbsp olive oil in the dish until softened, then add spices and fry for 1 min more until fragrant. Add the paste and fry for another few mins to soften.
Return the chicken to the dish with squash, cut into big chunks, 600ml chicken stock, 2 tbsp brown sugar and 2 tbsp red wine vinegar.
Bring to a simmer, then cook for 30 mins until the chicken is cooked through.
Lift the chicken out and stir in dried fruit, then continue simmering the sauce to thicken while you shred the chicken into bite-sized chunks. Stir the chicken back into the sauce and season.
Mix 1 finely chopped small red onion, the zest of 1 lemon, a handful of mint leaves and 100g crumbled feta cheese. Scatter over the dish, then serve with couscous and natural yogurt.
Adapted from https://www.bbcgoodfood.com/recipes/moroccan-chicken-one-pot
Basic Fried Rice
2 stalks celery, diced
2 medium carrots, diced
1/2 large onion, diced
1 c cooked chicken, diced
3 eggs
2 c cooked rice
1/2 t sesame oil
3 T vegetable oil
2 T soy sauce
Blend eggs and fry in a thin layer in oil. When done, chop with a spatula and set aside. Add remainder of oil and fry celery and onion for 3 minutes then add carrots and stir occasionally until they begin to soften. Add chicken, sesame oil, and soy sauce and fry for a few more minutes until vegetables are as tender as desired. Add rice and eggs and continue frying until all is hot. (May need to adjust ingredients to taste.)
Red Chicken Enchiladas
Heat corn tortillas in oil in a hot pan one at a time. Overlap 2 tortillas, add cooked chicken and grilled onions and graded cheese, roll. Repeat. Put in a baking dish. Cover with enchilada sauce. Sprinkle with cheese. Bake at about 400 until top is browned.
Spaghetti Sauce
1 bell pepper, diced
1 onion, diced
1 15 oz can of diced tomatoes
1 30 oz can of pasta sauce
1/4 lb ground turkey
1 Italian sausage, skinned
1 t basil
dash of oregano
pepper
dash of garlic powder
oil
Fry the diced onion and bell pepper in oil until soft. Add meat and fry until browned. Add remaining ingredients and simmer 15 minutes. Eat over whole grain spaghetti with Parmesan cheese or sour cream and sides of green salad and steamed zucchini.
Corned Beef and Cabbage
1 2-lb corned beef brisket
2 large carrots (optional)
1 large head cabbage
Drain the brine off the brisket. Put in about 1 gallon water and bring to a boil then simmer for 1 hr for each pound of brisket. Add carrots for the last hour and cabbage for the last half hour. Each with Irish soda bread.
Thai Curry Chicken (Instant Pot)
1.5 chicken breast (or 1 breast, 1 thigh), sliced
1.5 bell pepper, diced
1/2 onion, diced
2 cans coconut milk
1 4 oz can curry paste
Add all to instant pot, set on pressure cook for 5 minutes.
Serve over white basmati rice and topped with sour cream or yogurt, with chick peas (see recipe) and tomato-zucchini (see recipe) as sides.
Stan’s Simple Stir Fry
1/2 onion, chopped
1 stalk celery, chopped
1 head broccoli, chopped
1/2 lb chicken, chopped
toasted sesame seed oil
olive oil
3 T corn starch
salt and pepper
Add plenty of vegetable oil and a little sesame seed oil to a hot pan. Add onions and celery and stir for a minute, then add chicken and stir for another minute, add salt and pepper, chicken, 1 cup water, and broccoli. When the broccoli begins to soften, mix cornstarch in 1 cup cold water and add to pan, stir.
Eat with rice.
Spam and Pineapple
Thai Jumbles
|
2 2 1 2 tsp 1 tsp 1 tsp 1/4 tsp 2 Tbsp 2 Tbsp 1/2 tsp 1/2 1/2 1/4 c |
large chicken breasts chicken thighs 14 oz can coconut milk (not light) curry powder red or green Thai curry paste honey red pepper flakes peanut butter soy sauce or tamari basil red bell pepper, diced large onion, diced fresh cilantro, chopped |
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| For jumbling – lime, additional fresh cilantro, chives, peanuts or cashews, grated cheese, sriracha, sweet chili sauce and steamed petite or snow peas.
Mix everything in crock pot except the chicken, onion, pepper and cilantro. Add the onion, pepper and cilantro, then mix well. Add chicken. Cook on high for 3.5 hours or low for 5.5. Shred chicken and mix well. Serve over cooked rice with jumbling garnishes. |
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Italian Inn Fried Chicken Livers and Onions
1 lb chicken livers
1 c flour
3/4 t salt & 3/4 t pepper
1 large yellow onion, sliced
1⁄4 cup olive oil
2 tablespoons Worcestershire sauce
Coat chicken livers in salt, pepper, and flour mix. Add oil to skillet and get it hot. Add liver and onions and fry until browned and crisp, then add Worcestershire sauce.
Serve with sweet potato fries, yogurt, fresh tomato salsa, pasta.
Adapted from http://www.food.com/recipe/italian-inn-fried-chicken-livers-and-onions-236634?ftab=reviews#activity-feed
Simple Salmon
1 lb Salmon, thawed
1 T Butter
Salt
Preheat oven to 475 degrees. Melt butter with salt in the oven, removing when the foam subsides. Add Salmon, turning to butter each side, leaving it skin side down. Roast 8-12 minutes until salmon just flakes easily. Perfectly cooked salmon separates into big, soft flakes and has some bright pink in the center. It will continue to cook a little more out of the oven.
Serve with rice, mango chutney, and roasted vegetables
Naomi’s Easy Chili
1 medium onion, diced
1/2 lb ground turkey
1 15 oz can diced tomatoes
1 30 oz can pinto beans
20 oz enchilada sauce
Tenderize the onions in a pot, add meat and brown, add remaining ingredients and simmer. Serve with sour cream.
Chicken Makhani (Indian Butter Chicken)
Add to sauce pan:
oil
1 onion, chopped
Saute until translucent. Add:
4 T butter (1/2 cube)
Juice of a lemon
4 cloves garlic
1.5 inch fresh ginger, finely chopped
3 t garam masala
2 t chili powder
3 t cumin
3 bay leaves
Cook, stirring, for 1 minute. Add:
2 cans blended diced tomatos
Cook, stirring, for 2 minutes. Add:
1 c cream
1 c yogurt
¼ t salt
Stir, then simmer 10 min.
In a separate sauce pan, combine:
oil
2.0 lb chicken
2 t garam masala
Cook until lightly browned. Add sauce, reduce heat and simmer 10 min.
Mix together the following then stir into sauce and cook until thickened (5-10 min):
3 T cornstarch
water to make it liquidy (~1/2 c)
Serves 9.