ONE POT GREEK CHICKEN AND RICE PILAF

Fish and meat

ONE POT GREEK CHICKEN AND RICE PILAF

December 27, 2017

Light and delicious summer dinners are the best! And this one pot Greek chicken and rice pilaf dish is exactly that! It’s easy enough to pull together on a weeknight and has the most delicious lemony fresh taste!

INGREDIENTS:

CHICKEN MARINADE:

4 boneless, skinless chicken breasts (or thighs)

3 tablespoons EACH olive oil AND lemon juice

2 tablespoons red wine vinegar

1 tablespoon minced garlic

½ teaspoon salt and 1/4 teaspoon black pepper

¼ teaspoon red pepper flakes (or more!)

4 teaspoons fresh oregano (or 2 tsp dried)

RICE PILAF:

1 tablespoon butter

1 ¼ cup long grain [b]parboiled rice[/b]

2 ½ cup chicken broth

2-3 tablespoons lemon juice (see notes)

zest of 1 lemon / sliced lemons (if desired)

¼ cup chopped parsley

DIRECTIONS:

CHICKEN: Combine 2 tablespoons of olive oil, lemon juice, minced garlic, red wine vinegar, salt, pepper, red pepper flakes, and oregano in a zip top bag. Add the chicken breasts, zip the bag and give it a good shake until the chicken breasts are evenly covered in the marinade. Allow the chicken to marinate for 15 minutes and up to 1 hour.

In a large sauté pan, heat the remaining 1 tablespoon of olive oil over medium high heat. Remove the chicken breasts from the marinade and discard marinade. Cook the chicken breasts for 4-6 minutes per side or [b]until the chicken is all the way cooked through and registers 165ºF on a thermometer[/b]. Remove the chicken to a plate. Cover loosely with a piece of foil and keep warm.

RICE PILAF: Rinse the rice in a fine mesh strainer under cold running water for 2 minutes, use your fingers to rub the rice, set aside. Place the butter in the same sauté pan and allow it to melt over medium high heat. Add the rinsed rice and allow to toast for 3-4 minutes, stirring frequently so the rice doesn’t burn. Add the chicken broth and lemon juice to the pot and allow it to come to a boil. Stir just once to break up any lump. Cover, reduce heat to low and let the rice cook for 8 minutes. At the 8 minute mark, remove the cover, the rice won’t be cooked through yet, add the lemon zest and lemon slices to the rice and top with the cooked chicken breasts. Cover and continue to cook for 5-10 minutes or until the liquid dried up and the rice cooked through. Allow to stand for 5 minutes before topping with parsley and serving.

NOTES:

The lemon juice can be adjusted according to preference for the rice. We wanted the rice pilaf with that lemony zing so we prefer it with 3 tablespoons of lemon juice. If you prefer a lighter lemon flavor, use 2 tablespoons.

I have only made this recipe with parboiled rice. For best results, I suggest following the recipe exactly as written.

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Salmon Tacos

Fish and meat

Salmon Tacos

December 21, 2017

Delish salmon tacos seasoned with chili and garlic for a subtle heat and topped with an avocado salsa.

Ingredients

Salmon

1 1/2 lb salmon filet

1 Tbsp olive oil

1 Tbsp lime juice

1/2 tsp chili powder

1 tsp garlic powder

1/2 tsp paprika

Avocado Salsa

2 medium avocados diced

1/3 cup red onion minced

1/4 cup fresh cilantro minced

1 clove garlic minced

2 Tbsp lime juice

1 Tbsp olive oil

Serving

8 small corn or flour tortillas

shredded cabbage

queso fresco crumbled

Instructions

For the salmon

Preheat oven to 400° F. Line baking sheet with aluminum foil; place salmon skin side down and season with salt and pepper.

In a medium bowl, whisk together olive oil, lime juice, chili powder, garlic powder, and paprika. Slather mixture over salmon making sure to distribute evenly.

Cook at 400° for 12-15 minutes or until salmon flakes easily with a fork.

For the avocado salsa

In medium bowl, combine all salsa ingredients, and gently toss to combine. Season with salt and pepper, to taste.

Assembly

Break salmon into small portions and place on bottom of warmed tortilla. Layer with cabbage, avocado salsa, and queso fresco cheese. Serve immediately.

creamy garlic parmesan mushroom chicken & bacon

Fish and meat

creamy garlic parmesan mushroom chicken & bacon

December 10, 2017

creamy garlic parmesan mushroom chicken & bacon is packed full of flavour for an easy, weeknight dinner the whole family will love!

Creamy Garlic Parmesan Mushroom Chicken & Bacon is a perfect meal for all of your family and friends to enjoy!

Ingredients

FOR THE CHICKEN:

6 bone-in , skin-on or off chicken thighs

1 tablespoon olive oil

2 cloves garlic , crushed

2 tablespoons chopped fresh parsley leaves

Kosher salt and freshly ground black pepper , to taste

FOR THE CREAM SAUCE:

4 cloves garlic , crushed

7 ounces | 200 grams diced bacon

14 ounces | 400 grams sliced brown mushrooms (cremini)

1 cup cream OR milk*

1/2 cup chicken broth

1/2 cup freshly grated Parmesan

Freshly ground black pepper , to taste

Salt , only if needed to your taste

Extra chopped fresh parsley , to garnish

Fresh shaved or grated parmesan , to garnish

Instructions

Preheat oven to 200°C | 400°F.

Arrange chicken on a plate. Combine together the olive oil, garlic, parsley, salt and pepper in a jug. Rub the oil mixture over the chicken to completely coat.

Heat a large, oven proof pan or skillet over medium high heat. Sear the chicken, skin-side down first, until skin is crisp and golden brown. Rotate and sear the other side (about 2-3 minutes per side).

Transfer to oven and roast until completely cooked through, about 25-30 minutes.

Once chicken is done, remove from skillet; set aside. Pour out HALF of the chicken juices left in the pan.

Using the same skillet the chicken was in, fry the garlic in the reserved chicken juices over medium heat, stirring frequently until fragrant, about 1 minute. Add the bacon and fry until just beginning to crisp. Add in the mushrooms and cook until mushrooms begin to soften.

Pour in the cream OR milk, chicken broth and Parmesan; allow to simmer until slightly thickened, about 2 minutes. SEE NOTES if using milk INSTEAD of cream option)

Season with pepper. Taste first before adding in any extra salt, as the bacon will add the salt.

Add the chicken back into the pan; allow to simmer for 1-2 minutes in the cream to take on the flavours.

Garnish with parsley and shaved or grated parmesan, if desired. Serve over rice, pasta, or steamed/grilled 

vegetables.

PORK CARNITAS (MEXICAN PULLED PORK)

Fish and meat

PORK CARNITAS (MEXICAN PULLED PORK)

December 05, 2017

THIS RECIPE FOR PORK CARNITAS (MEXICAN PULLED PORK) IS TENDER MEAT SLOW COOKED WITH CITRUS AND SPICES, THEN BROILED TO CRISPY PERFECTION. IT’S A PERFECT TACO FILLING AND TASTES EVEN BETTER IF IT’S MADE A DAY IN ADVANCE.

Ingredients

4 pound boneless pork butt or boneless country ribs , fat trimmed and cut into 2 inch cubes

2 teaspoons canola oil or other vegetable oil

1 1/2 teaspoons salt

3/4 teaspoon pepper

1 teaspoon ground cumin

1 onion , peeled and quartered

2 bay leaves

1 teaspoon dried oregano

2 tablespoons fresh lime juice

2 cups chicken stock

1 medium orange , quartered and juiced (keep the rinds)

Instructions

Adjust oven rack to lower middle position and preheat to 300 degrees. Heat a large pot over medium heat, add oil. Season the meat with salt and pepper and brown it in batches. Transfer the browned meat to a plate.

After all the meat is browned, combine the meat with the rest of the ingredients in the pot, including the orange rinds. Bring the mixture to a simmer over medium-high heat, uncovered. Once it simmers, cover pot and transfer it to the oven. Cook until the meat falls apart when prodded with a fork, about 3 hours.

Transfer the meat to a 9x13 dish. Degrease the braising liquid by skimming with a large spoon or using a fat separator. Pour the remaining liquid over the meat. Cover the dish with foil and transfer to the fridge; chill overnight.

The next day preheat the oven to 350 degrees. Remove the dish from the fridge. Bake, uncovered for 30 minutes or until juices are bubbling. Switch the oven to broil. The meat needs to broil for about 6-8 minutes, until the top is well browned and slightly crisp. Taste and add additional salt and pepper. Serve immediately with your favorite mexican fixings.

ecipe Notes

Freeze It: This recipe makes a lot of servings. After the meat has gone through the initial braise, you can portion off some of it for the freezer. I freeze the meat in a resealable bag. When you're ready to use the meat, thaw it in the fridge and then proceed with the broiling step of the recipe.

I think the calorie estimate here is too high, it doesn't take into account the grease removed from the braising liquid. I can't figure out exactly how to account for that. I figured you'd rather have a ballpark estimate on the nutritional stats rather than nothing at all.

Traditional Tejano Carne Guisada (Braised Beef for Tacos)

Fish and meat

Traditional Tejano Carne Guisada (Braised Beef for Tacos)

December 05, 2017

This is an easy Tejano version of the classic Carne Guisada (Stewed Beef), a recipe that has been passed down for several generations. Made on the stove or in the slow cooker, this meat is perfect for tacos, burrito bowls, salad, etc. Or pick it all out of the pot with your fingers, I’m not gonna judge. 

Ingredients

salt and pepper

oil

2-3 pounds cheap steak or roast, chopped into bite size pieces*

1 large onion, chopped well

3cups water

1(8 ounce) can tomato sauce

2tablespoons garlic powder

1/2 or 1 teaspoon salt

2 tablespoons good quality beef bullion

1/2 teaspoon pepper

1/2 teaspoon cumin

Instructions

Stovetop Instructions:

Heat a large, high-sided skillet (or a wide-bottomed pot), over medium high heat.

Salt and pepper the beef chunks.

Add about a tablespoon of oil to the pan and swirl. It should start to shimmer if the pan is hot enough.

Add 1/3 of the seasoned meat to the pan. Place the pieces of meat so that they are not touching each other (You don't want them to steam--see photos). Turn the pieces with tongs to brown all sides. Remove to a plate and repeat 2 more batches, adding more oil as necessary.

Remove the final batch of meat, then add the onions to the pan, adding more oil first if there is none left.

Saute the onions over medium heat for 5-8 minutes, or until mostly cooked through. Do your best to scrape up the browned bits.

Return the meat to the pan. Add the water, tomato sauce, garlic powder, salt**, beef bullion, pepper, and cumin.

Bring the mixture to a boil, then reduce to a low simmer. You want there to be some movement. If the mixture is completely still, turn it up a little. I had my burner set just below medium.

Simmer for 2-3 hours, or until the meat is tender and the gravy has thickened. Stir occasionally.

To serve authentically, put the meat, some rice, cheese, and guacamole in a warm flour tortilla.

It's important to note that this is not a shredded beef recipe; "Carne Guisada" literally means "Stewed Beef" so you want it to be just like beef stew, but without any veggies.

Slow Cooker Instructions:

Don't add 3 cups of water! Read on:

Brown the meat and saute the onion as instructed above. Add the meat and onion to a crock pot. In a glass measuring bowl, measure out 1/4 cup HOT water. Add the beef bouillon and dissolve. Add the tomato sauce, garlic powder, salt**, pepper, and cumin to the measuring cup. Stir and combine, then pour over the meat in the crock pot, stirring to coat.

Cook on low for 6-7 hours.

Remove the lid for the last half hour of cook time, and turn the heat up to high. This is to burn off some of the excess liquid. If it's at a consistency you like, you can skip that step.

It's important to note that this is not a shredded beef recipe; "Carne Guisada" literally means "Stewed Beef" so you want it to be just like beef stew, but without any veggies.

Recipe Notes

*I always buy the pre-chopped stew meat that they have ready to go at most grocery stores.

**If you salted the meat liberally in the first step, then you will need more like 1/2 teaspoon. Start low, you can always add more later

CHINESE 5 SPICE CHICKEN

Fish and meat

CHINESE 5 SPICE CHICKEN

December 04, 2017

INGREDIENTS

1-5lb chicken, either whole or cut into parts (you can also use the equivalent of chicken pieces)

2 Tbsp chopped garlic

2 Tbsp hoisin sauce*

2 Tbsp Chinese 5 Spice

2 Tbsp soy sauce (we use liquid aminos)

1 tsp sesame oil

1" fresh ginger, roughly chopped

INSTRUCTIONS

Except for the chicken, add all ingredients to a food processor or blender and puree until you have a mostly smooth paste/marinade.

As a rub: smear the sauce under the skin and over the entire surface of the chicken

As a marinade: combine chicken and sauce in a plastic bag, remove the excess air, and let it sit in the fridge overnight, or at least 8 hours.

Cook chicken as desired.

If you have extra sauce, bring it to a boil and serve over the chicken (per FDA food safety guidelines). Do not re-use the sauce though.

NOTES

* If you don't have Hoisin sauce, substitute 1 heaping Tbsp of oyster sauce OR fish sauce + 1 tsp molasses + 1 tsp honey.*

FOOLPROOF THANKSGIVING TURKEY RECIPE

Fish and meat

FOOLPROOF THANKSGIVING TURKEY RECIPE

December 04, 2017

This Foolproof Thanksgiving Turkey Recipe is an unbelievably easy and amazingly reliable way to cook your turkey!  If you’ve been wondering how to make Thanksgiving turkey juicy, tender, and flavorful every time… you’ve come to the right place.

Ingredients

1 turkey, 12-20 pounds completely thawed

2 stalks celery rough chopped

1 large apple rough chopped

1 large onion rough chopped

1/2 cup butter cut in 8 pieces (1 stick)

1 cup water

1/4 cup olive oil

1 tbsp salt

1/2 tbsp pepper

Roasting pan with lid *that will close tightly with turkey inside

Instructions

Make a slurry by thoroughly combining flour and lukewarm water in a small bowl and mix until smooth.

Add turkey stock to large saucepan and bring to a simmer.

Gradually whisk in the slurry. Then cook on medium heat until slurry is incorporated and gravy has thickened, about 7-8 minutes. Be sure to stir occasionally.

Slowly whisk in the white wine and cook on medium heat for about 6 more minutes, or until it is the consistency you desire, add salt and pepper to taste and serve warm.