Archive for Meats

Baked Fish with Garlic Cream Sauce

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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/

Posted in Fish, Main Dishes, Meats

Chicken Tacos

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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

Posted in Ethnic_Latin American, Main Dishes, Meats

Vegetarian (Chicken) Tortilla Soup

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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.

Posted in Ethnic_Latin American, Main Dishes, Meats, Soups, Vegetarian Main Dish

Moroccan Chicken

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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

Posted in Ethnic, Main Dishes, Meats, Soups

Basic Fried Rice

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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.)

Posted in Main Dishes, Meats

Spaghetti Sauce

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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.

Posted in Ethnic, Main Dishes, Meats tagged with ,

Stan’s Simple Stir Fry

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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.

Posted in Ethnic, Main Dishes, Meats, Vegetables tagged with ,

Thai Jumbles

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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
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.
Posted in Ethnic, Main Dishes, Meats

Italian Inn Fried Chicken Livers and Onions

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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

Posted in Main Dishes, Meats tagged with , ,

Simple Salmon

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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

Posted in Main Dishes, Meats tagged with ,

Chicken Makhani (Indian Butter Chicken)

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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.

Posted in Ethnic, Ethnic_Indian, Main Dishes, Meats tagged with , ,

Palak Chicken

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2 chicken breasts, cooked, chopped.
1 lb fresh or frozen spinach
1/2 medium onion
1 small can mild chilis
1/2 c yogurt
1/2 c cream
1/2 t salt
2 T oil
spices (e.g. 1 T Indian spice mix & 1/4 t cloves, or 1/2 t nutmet, 1 t cumin, 1 t coriander, cinammon, bay leaf, garlic, etc.)

Boil spinach in a little water. Dice and fry onion in oil until browned. Combine spinach, onion, chilis and blend. Add to saucepan with remaining ingredients and simmer for 15 min. Serve with basmati rice and fruit salad or mango lassi.

Posted in Ethnic, Ethnic_Indian, Main Dishes, Meats tagged with , ,
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