3- citrus Salmon
- Oven at 350
- Line rectangular pyrex dish or cookie tray with foil and lie salmon skin side down
- squeeze the juice of one lemon, lime and orange over the salmon
- sprinkle with basil, salt and pepper
- close foil around salmon, so the fish and juice is inside a closed, foil "bag"
bake until cooked medium (approx 20 mins)
Serve with pesto noodles and salad (I cook some spaghetti and toss in a store bought pesto sauce). Maybe leave some noodles plain for the kids?
I really like this recipe because it's EASY. The salmon essentially poaches in the juice so it's nice and tender.
Saturday, October 11, 2008
Kebobs, an idea from Carolyn
I like to marinate chicken with teriyaki, wine (usually just sherry, but feel free to play), and garlic. Mushrooms get the same treatment (but in a separate container). Then I usually add cherry tomatoes, onion, and zucchini. Serve with rice, maybe a salad or a fruit salad.
Chicken Fajita Quesadillas, an idea from Kris
I made chicken fajita quesadillas tonight. We had BBQ'd some bone in chicken breasts night before last with just some creole seasoning sprinkled on them. We had 2 breasts left over (we bought a 5 pack and cook 'em all, knowing we'd have an epiphany of something to do with the leftovers).
I took the chicken off the bone and chopped it up. In a pan, I sauteed a diced onion. When it was soft, I added a diced yellow pepper and diced red pepper as well as the chicken. I then added a can of fire roasted green chilis 1 tsp of the creole seasoning I used on the chicken, and the juice of 1 lime. I let it cook together until hot and the liquid had evaporated. I have a waffle iron that has a griddle on the opposite sides from the waffle-y part, so I flipped them both over to make a sandwich press. I put a tortilla on the bottom, spread some pepper jack cheese, topped with veggie/chicken mix, more cheese and another tortilla. I closed the griddle and let it cook until the tortillas were toasty. Cut them into 4ths and served the wedges with sour cream and salsa. They were damn good. I'm having leftovers for lunch at work tomorrow!
I took the chicken off the bone and chopped it up. In a pan, I sauteed a diced onion. When it was soft, I added a diced yellow pepper and diced red pepper as well as the chicken. I then added a can of fire roasted green chilis 1 tsp of the creole seasoning I used on the chicken, and the juice of 1 lime. I let it cook together until hot and the liquid had evaporated. I have a waffle iron that has a griddle on the opposite sides from the waffle-y part, so I flipped them both over to make a sandwich press. I put a tortilla on the bottom, spread some pepper jack cheese, topped with veggie/chicken mix, more cheese and another tortilla. I closed the griddle and let it cook until the tortillas were toasty. Cut them into 4ths and served the wedges with sour cream and salsa. They were damn good. I'm having leftovers for lunch at work tomorrow!
Suggested by Rachael - Marlboro Man's SECOND Favorite Sandwich
Lemon-pepper chicken with peppered bacon and cheese.
http://thepioneerwoman.com/cooking/2007/06/marlboro_mans_s/
http://thepioneerwoman.com/cooking/2007/06/marlboro_mans_s/
Suggested by Carrie - Apple Stuffed Chicken Breasts
I found this recipe on line, so that's what I'm going by ....
http://allrecipes.com/Recipe/Apple-Stuffed-Chicken-Breast/Detail.aspx
It went well. The chicken came out nice. I just made the chicken breasts stuffed with thinly sliced green apple, cheddar cheese, a few garlic bread crumbs, salt, pepper and a dash of allspice. Fried them up in a little butter, then added a little chicken stock and white wine and simmered them for 15 minutes.
They came out juicy and flavorful. It think it would make an awesome fall dish with the allspice in there, but it was still a good dinner for our guests. I served it with rice pilaf and steamed sugar snap peas.
http://allrecipes.com/Recipe/Apple-Stuffed-Chicken-Breast/Detail.aspx
It went well. The chicken came out nice. I just made the chicken breasts stuffed with thinly sliced green apple, cheddar cheese, a few garlic bread crumbs, salt, pepper and a dash of allspice. Fried them up in a little butter, then added a little chicken stock and white wine and simmered them for 15 minutes.
They came out juicy and flavorful. It think it would make an awesome fall dish with the allspice in there, but it was still a good dinner for our guests. I served it with rice pilaf and steamed sugar snap peas.
Chicken Cordon Bleu, from Karen
It's a decent amount of work with the pounding of the chicken and the rolling/toothpicking. But it's so fancy and delicious!!! It tastes incredibly rich, but Ive made the recipe healthier.
Chicken Cordon Bleu
1 boneless chicken breast for each person. 1 slice of proscuitto and swiss cheese per breast.
Pound chicken breasts flat. Place 1 slice of proscuitto and swiss on each breast and roll tight, securing with toothpicks.
Roll each breast in flour seasoned with salt, pepper and paprika.
Brown breasts well on all sides in olive oil in a large deep skillet or pan with lid(original recipe calls for a sick amount of butter!).
Add 1 cup white wine, and 1 chicken boullion cube or 1 teaspoon "better than boullion" chicken flavor.
Stir to dissolve, and cover pan. Simmer on medium-low for about 30 minutes, turning once or twice.
When done, remove breasts. Add 1 cup skim milk (original recipe calls for heavy cream! WTF!!) and whisk with flour (3-4 tbs?) to thicken.
Serve with rice and steamed veggie, and enjoy how insanely good it is!!
Notes
Kris: I did most of Karen's steps except that I took the chicken out of the pan after I browned it, added chopped onions to the hot pan and sauteed them for a couple of minutes. I then added the white wine (I used Reisling - I would recommend NOT doing that. It was too sweet. Next time, a chardonnay), bouillion, about 3/4 cup water and 2 big TBSP dijon mustard and 2 TBSP butter/ I mixed that well, then added the chicken back into the pan to finish cooking. When the chicken was done, then I added about a half cup milk and the flour like Karen suggested. It thickened up nicely and was pretty good. Again, next time I'll plan ahead and buy Chardonnay. The Riesling made it too sweet. But, overall it was really good... my daughter helped me make it and she was really proud of herself.
Joanne: I made Karen's cordon bleu last night! It was yummy!
I'm lazy though. I never pound my chicken flat enough to do the pretty roll. If I were to do that recipe again, I think I'd just slice the chicken to make a pocket, stuff it, then close it with a toothpick. I think the cheese would be less likely to spill out that way, too.
Chicken Cordon Bleu
1 boneless chicken breast for each person. 1 slice of proscuitto and swiss cheese per breast.
Pound chicken breasts flat. Place 1 slice of proscuitto and swiss on each breast and roll tight, securing with toothpicks.
Roll each breast in flour seasoned with salt, pepper and paprika.
Brown breasts well on all sides in olive oil in a large deep skillet or pan with lid(original recipe calls for a sick amount of butter!).
Add 1 cup white wine, and 1 chicken boullion cube or 1 teaspoon "better than boullion" chicken flavor.
Stir to dissolve, and cover pan. Simmer on medium-low for about 30 minutes, turning once or twice.
When done, remove breasts. Add 1 cup skim milk (original recipe calls for heavy cream! WTF!!) and whisk with flour (3-4 tbs?) to thicken.
Serve with rice and steamed veggie, and enjoy how insanely good it is!!
Notes
Kris: I did most of Karen's steps except that I took the chicken out of the pan after I browned it, added chopped onions to the hot pan and sauteed them for a couple of minutes. I then added the white wine (I used Reisling - I would recommend NOT doing that. It was too sweet. Next time, a chardonnay), bouillion, about 3/4 cup water and 2 big TBSP dijon mustard and 2 TBSP butter/ I mixed that well, then added the chicken back into the pan to finish cooking. When the chicken was done, then I added about a half cup milk and the flour like Karen suggested. It thickened up nicely and was pretty good. Again, next time I'll plan ahead and buy Chardonnay. The Riesling made it too sweet. But, overall it was really good... my daughter helped me make it and she was really proud of herself.
Joanne: I made Karen's cordon bleu last night! It was yummy!
I'm lazy though. I never pound my chicken flat enough to do the pretty roll. If I were to do that recipe again, I think I'd just slice the chicken to make a pocket, stuff it, then close it with a toothpick. I think the cheese would be less likely to spill out that way, too.
Pepper-jack turkey burgers, from Kris
I'm making pepper-jack turkey burgers tonight. I have no idea how they will turn out. I found a recipe in my Weight Watchers book, tweaked it a bit - so we'll see what happens. I've never made burgers before with cheese in the burgers. Apparently it is supposed to help keep the turkey burgers more moist....
- 1 lb turkey breast, ground
- 1 large garlic clove finely minced
- 1/3 cup chopped green onions
- 1 TBSP Worchestershire sauce
- 1 TBSP A-1 steak sauce
- 1 tsp fresh cracked black pepper
- 1/3 cup shredded pepper-jack cheese
Mix and grill. Serve topped with a little more pepper jack on toasted buns. I plan on serving it with some lettuce fresh from my garden.
- 1 lb turkey breast, ground
- 1 large garlic clove finely minced
- 1/3 cup chopped green onions
- 1 TBSP Worchestershire sauce
- 1 TBSP A-1 steak sauce
- 1 tsp fresh cracked black pepper
- 1/3 cup shredded pepper-jack cheese
Mix and grill. Serve topped with a little more pepper jack on toasted buns. I plan on serving it with some lettuce fresh from my garden.
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