Tag-Archive for » Chicken «
I tagged this as part of 2 recipes by the same chef for a game I play on Zaar. It was absolutely delicious for such a minimal effort meal. I have 2 in my family that are not big fish lovers they will eat it but it would not be their first choice for dinner and both raved about just how good this was. I am making her second recipe today and if last night was anything to go by I an in for another treat today. This dish is really such a great combination of ingredients and you end up with a restaurant quality meal which is really easy to prepare. To read more reviews on this recipe or to view more photos please click here.
If you have been keepin
g up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
1 1/2lbs Catfish fillets, cut into strips
2 Teaspoons cajun blackening seasoning
4 Tablespoons mayonnaise
1 Cup sliced fresh mushrooms (can substitute canned, drained)
8 Tablespoons butter, divided
1/2 Cup chopped fresh parsley
1 Cup sliced green onion
1lb Peeled shrimp
2 (10 3/4 ounce) Cans condensed cream of shrimp soup
Method
1. Sprinkle catfish with blackened seasoning.
2. Spread catfish with mayonnaise.
3. Place in shallow dish; cover and refrigerate for 1 hour.
4. In a large skillet, heat 4 tablespoons butter until begins to sizzle.
5. Sear fish until golden, turning once.
6. Transfer to 9×13 baking pan in a single layer.
7. In a different skillet, heat 4 tablespoons butter, cook and stir mushrooms until golden.
8. Stir in parsley, green onions and shrimp.
9. Reduce heat to low and cook until shrimp are just pink through and through.
10. Stir in soup and blend well; turn off heat.
11. Ladle over fish (or chicken) in baking dish.
12. Preheat oven to 375 degrees and bake 30 minutes. (Reminder if fillets are thin, reduce cooking time).
I cooked mine all on the stove top and just topped the fish with sauce, it would probably be better to do chicken in the oven to be sure that it is cooked all the way through.
I served ours over wild rice with chopped red pepper and snow peas.
All photos taken by me unless otherwise stated.
I came up with this one on the weekend just wanting to do something a little different from my usual roast chicken and I had some veg in the fridge I wanted to use up. I have listed below what I used but you could use anything like eggplant, yellow zucchini, large tomatoes rather than cherry or even baby carrots so feel free to play around with that. I served ours with the vegetables and also some corn on the cob’s, we are trying not to eat to many carbs in the evenings, but it would be nice paired with roasted potatoes as well.
If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly, camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here
Ingredients
Olive oil
1.5kg Whole chicken
3 Tablespoons basil pesto, homemade or store bought
4 Small red onions, peeled and sliced in half
2 Green zucchini, sliced in wedges
4 Cloves garlic, peeled
200g Cheery tomatoes
Method
1. Pre Heat oven to moderate. Loosen skin on chicken breast by sliding your fingers between the skin and the flesh. Rub about 11/2 tablespoons of Pesto under the skin over the breast.
2. Rub the remaining 11/2 tablespoons of pesto over the outside of chicken, breast, legs and wings.
3. Place halved onions in a roasting pan drizzle about 1 tablespoon of olive oil over and place chicken on top.
4. Roast, uncovered in moderate oven for 30 Minutes.
5. Add garlic and zucchini to roasting pan, drizzle with a little extra oil and return to the oven for about 1 hour or until chicken is coked through.
6. If using cherry tomatoes add to roasting pan about 20 min’s before the end of cooking time.
Serve with fresh corn on the cob and roasted potatoes.
All photos taken by me unless otherwise stated.
