Tuesday, October 31, 2006

Quick, flavorful meals...

I was looking through all my recipes and there are really no sections. If anything our recipes seem to revolve around time, anything that takes more than an hour in the kitchen is something we save for the weekend. Garlic Chicken is one of those quick and easy meals, no thought process and wow the flavors pack a punch!

Garlic Roast Chicken with Rosemary and Lemon
Preheat oven to 450*
2 1/2 lbs boneless skinless Chicken Breasts cut into large chunks (we typically cut them in half)
6 cloves of garlic (smashed with side of knife)
3 tbls Fresh Rosemary
3 tbls Extra Virgin Olive Oil
1 lemon zested and juiced (reserve lemon juice)
1 tbls Grill Seasoning (we love Spicy Montreal Blend)
1/2 cup dry white wine or low sodium Chicken Broth <- love the chicken broth

Arrange chicken in 9x13 baking dish, add garlic, rosemary, oil, lemon zest, seasoning, stir around and evenly coat chicken. Roast for 20min. Leave pan in oven and add wine/broth and lemon juice. Close oven door and turn oven off. Let stand 5min. Viola! Dinner is done!

This is a family favorite, if I remember right it came from a restaurant on Elliott Bay here in WA... Trust me it is one the best ways to make taco's. Even if you are using your favorite store bought salsa, remember FRESH salsa in the deli section is always better than some Frit* L*y... You get the point I am trying to make right? It is the same reason I love ORGANIC, you can actually taste and smell the freshness.

Fish Tacos with two Salsas

Tomato Salsa
1 cup chopped seeded Tomato (about two med)
1/2 cup chopped seeded Yellow or Orange tomato (1 med) <-I can never find them so I use all red! LOL
1/4 cup finely chopped Red Onion
1 tbls chopped Parsley (flat leaf)
1 tbls fresh Lime Juice
1/2 t minced Habanero pepper <- I DO NOT LIKE THIS PEPPER can substitute. - My fingers felt like they were on FIRE for two days straight after using them!

1/2 t Extra Virgin Olive Oil
1/4 teaspoon Salt

Mango Salsa <- OUR FAVORITE!!
1 cup chopped peeled Mango
1/2 cup chopped seeded peeled cucumber
1/4 cup fresh cilantro
2 tbls minced Jalapeno Pepper
1 tbls fresh Lime Juice
1 t Extra Virgin Olive Oil
1/8 t Salt

Fish
2 tbls Lime Juice
2 t Olive Oil
1/4 t ground Cumin
2 Garlic cloves minced
4 (6oz) Halibut fillets
1/4 teaspoon Salt
Cooking Spray

Remaining ingredients
4 10in Flour Tortillas
1 cup shredded red cabbage
1/4 cup reduced fat sour cream
Lime Wedges

To prepare tomato salsa combine all tomato salsa ingredients in a small bowl, cover and chill at least 1 hour.

To prepare mango salsa combine all mango salsa ingredients together in a small bowl and chill at least 1 hour.

To prepare Halibut - combine all ingredients in a zip lock bag including the halibut. Marinate at lease 15 min. Turn once if needed. Remove fish from bag, discard marinade. Place fish on grill with coated cooking spray <- I recommend placing the fish in foil and then grilling. Halibut tends to cook fast in my opinion and flakes away, would hate to see it all end up at the bottom of the grill. Grill 4 min each side or until done. Flake fish into large chunks and set in bowl. Warm tortillas up in microwave or on the grill. Arrange tacos how you see fit!

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