Tag Archives: main dish

June 22, 2017 · 6:01 am

Blackened Cod with Creamy Cilantro Dressing

Looking for something to serve with your Creamy Cilantro Coleslaw? This blackened cod is perfect. And quick and easy on a warm summer night when you don’t want to heat up your kitchen.

If you are making the coleslaw as well, there will probably be enough extra dressing from that recipe to use for drizzling onto the cooked fish. Recipe for Creamy Cilantro Coleslaw:

I like to serve this meal with Cotija cheese. Cotija is a firm mild cheese with a texture similar to feta, but without the saltiness. It crumbles easily with your fingers.

This recipe also makes great Fish Tacos.

RECIPE:

Blackened Cod with Creamy Cilantro Dressing

Servings: 4
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4 cod fish fillets (you could also use halibut or snapper)
1 tsp chili powder
1/2 tsp kosher salt
1/4 tsp garlic powder
1/4 tsp cumin
1/4 tsp Ancho chili powder
1/8 tsp chipotle chili powder
2 Tbs oil

Creamy Cilantro Dressing (recipe below)
Cotija cheese, crumbled
1 can black beans, drained and mixed with 1 Tbs lime juice
Creamy Cilantro Coleslaw

Prepare Creamy Cilantro Dressing and refrigerate for one hour before serving.

Remove fish from refrigerator about 30 minutes before cooking. Mix dry spices in a small bowl. Pat fish fillets dry and rub spices onto both sides of fish fillets.

Heat oil in a cast iron skillet over medium-high heat. Place fish fillets in the hot skillet and sear until cooked through (do not crowd pan; cook in 2 batches if necessary). Depending on the thickness and variety of fish, it should take about 3 minutes per side. Check for doneness with a fork: fish should flake easily, but not fall apart. Remove from pan and let fish rest for 2-3 minutes.

Drizzle fish with some of the Creamy Cilantro Dressing and top with crumbled cotija cheese. Serve fish with coleslaw, black beans, and additional cilantro dressing.

Creamy Cilantro Dressing

½ cup Greek yogurt or sour cream
¼ cup mayonnaise
3 green onions
1 fresh jalapeno
¼ cup fresh cilantro
2 Tbs diced mild green chilies (about ½ of a 4 oz can)
2 Tbs fresh squeezed lime juice
½ – 1 tsp Sriracha chili sauce (adjust to taste)
½ tsp kosher salt

Place all dressing ingredients in a blender or food processor and blend until smooth. Refrigerate for one hour before serving.

NoEmptyChairs.me

Thai Green Curry

After spending the month of February with temperatures in the 70s, we are having a brief cold snap. Perfect weather for a bowl of hot Thai Green Curry. Although around here, any temperature is good weather for a delicious curry.

Curry pastes vary widely in their spiciness. My favorite green curry paste is this variety from Maesri. It is, however, extremely spicy. As you are adding your curry paste to the broth, add in small amounts, tasting before adding additional paste, until you reach your desired spice tolerance.

RECIPE:

Thai Green Curry

Servings: 6-8
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about 3 Tbs coconut oil, divided
3-4 Thai eggplant, cubed (or 1 medium zucchini, cubed)
½ cup sliced mushrooms
1 cup diagonally sliced asparagus
3-4 Tbs green curry paste (divided)
1 lb chicken breast, thinly sliced
2 cans coconut milk
1 cup water (or Swanson Thai ginger broth)
1 tsp fish sauce
2 Tbs brown sugar
1 tsp salt
2 red chilies, thinly sliced
1 package firm tofu, cubed
¼ cup Thai basil leaves, sliced
Lime wedges
Hot cooked rice

Heat 1 Tbs coconut oil in a large pot. Add eggplant to hot oil and cook for 3 minutes (eggplant will not be completely cooked). Remove eggplant from pan and set aside. If necessary, add an additional tablespoon of oil to the pot and cook mushrooms and asparagus for 3-4 minutes, or until crisp-tender. Set aside in a separate bowl from the eggplant. Add 1 Tbs coconut oil and 1 Tbs curry paste to the pot. Cook until fragrant. Add chicken to pot and cook until outside is no longer pink, but chicken is not completely cooked.

Add coconut milk and water to the pot with the chicken and bring to a low boil. Reduce heat to low and stir in partially cooked eggplant, fish sauce, brown sugar, salt, red chilies and tofu. Simmer over low heat for about 10 minutes, or until chicken and eggplant are cooked through. (If using zucchini, instead of eggplant, do not return to the curry until just before serving).

Add additional curry paste until desired level of spiciness is reached (add in small amounts and taste after each addition). Return asparagus and mushrooms to the curry. Add additional water if curry is too thick.

Stir in sliced basil leaves just before serving. Serve with lime wedges over hot rice, if desired.

NoEmptyChairs.me

2 Comments

Filed under Main Dishes, Soups/Stews/Curries

Tagged as coconut milk, curry, entree, main dish, soup, spicy, Thai, Thai basil, Thai eggplant

February 23, 2017 · 9:58 am

Beef Enchiladas

Beef Enchiladas with Homemade Enchilada Sauce. These are a definite kid pleaser, and so much better than the frozen variety.

These are also perfect for make-ahead dinners. Prepare the individual enchiladas and freeze on a baking sheet. Put the frozen enchiladas into a Ziploc bag and return to the freezer. Then pull out as many as you want to cook on a busy night and bake them frozen (no thawing needed).

RECIPE:

Beef Enchiladas

Servings: 8
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1 ½ lb ground beef
1 onion, diced
1 ½ Tbs homemade taco seasoning (recipe below)
½ tsp garlic powder
¼ tsp salt (omit if taco seasoning is very salty)
8 flour or 12 corn tortillas (heat or fry corn tortillas to soften)
3 cups shredded cheddar or cheddar Jack cheese (save 1 cup for top)
Enchilada Sauce (recipe below)
Toppings: Diced avocado, sour cream, salsa, shredded lettuce, diced tomatoes

Preheat oven to 350°F. Spray a 9×13” baking dish with nonstick spray.

Prepare Enchilada Sauce.

Brown ground beef and onion in a large skillet until cooked through. Stir in taco seasoning, garlic powder, salt and ½ cup of the prepared Enchilada Sauce. Cook for 5-6 minutes over low heat.

Spread about ½ cup of Enchilada Sauce on bottom of baking dish. Place about 1/3 cup (for corn tortillas) – ½ cup (for flour tortillas) down the center of each tortilla. Top with shredded cheese. Wrap the tortilla around the filling and place seam-side down in the baking pan. Pour remaining Enchilada Sauce over filled enchiladas.

Cover with foil and bake for 45 minutes. Top with additional 1 cup cheese and bake 5 minutes more, or until cheese is melted.

**TO FREEZE: Prepare filled enchiladas, but do not top with sauce. Place enchiladas, not touching, on a foil-lined baking sheet. Freeze until firm, then place in Ziploc bags. Freeze sauce separately in a Ziploc bag. Enchiladas do not need to be thawed before cooking.

Enchilada Sauce
¼ cup olive oil
2 Tbs flour
1 Tbs chili powder
1-1 ½ Tbs Homemade Taco Seasoning (recipe below), or use substitution below
1 (15oz) can tomato sauce
1 (15 oz) can chicken broth
½ Tbs brown sugar
½ tsp salt

Heat oil in a saucepan over medium heat. Whisk in flour and stir constantly until flour just begins to brown. Whisk in chili powder and taco seasoning. Whisk for 1 minute and then stir in tomato sauce, chicken broth, brown sugar and salt. Simmer over medium-low heat for 10 minutes.

Taco Seasoning Substitution: 1 Tbs chili powder, ¼ tsp each: ground cumin, garlic powder, and onion powder

Homemade Taco Seasoning Mix
1 ½ cups chili powder
4 Tbs paprika (Spanish smoked or regular)
2 Tbs coarse kosher salt
2 Tbs black pepper
2 Tbs garlic powder
2 Tbs onion powder
2 Tbs ground cumin
2 Tbs dried oregano
1 Tbs Ancho chili pepper
1 Tbs crushed red pepper flakes
½ Tbs ground cayenne pepper

Mix all ingredients and store at room temperature in an airtight container. Use about 2 Tbs of seasoning per pound of meat. Makes about 2 ½ cups.

Note: Adjust amount of crushed red pepper flakes and cayenne pepper to make milder or spicier

NoEmptyChairs.me

Apricot Glazed Chicken

You know those days when you run from one activity to another, and before you know it everyone is starving and you haven’t thought about dinner yet? Apricot Glazed Chicken is made for those days. This recipe is one of my favorite go-to last minute dinners. And it helps that it is always a hit with the kids.

The glaze is a simple mix of apricot jam, soy sauce and a few spices. Brown some chicken breasts or tenderloins in a skillet, pour on the glaze and cook for 5 minutes. Add a little rice and dinner is served!

A perfect meal for the dinner procrastinator!

I have also made this chicken with this homemade Peach Vanilla Jam or Mango Jalapeno Jam.

Mango Jalapeno Jam 1

RECIPE:

Apricot Glazed Chicken

Servings: 4-6
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2 Tbs olive oil
4 chicken breasts, or 1 lb chicken tenderloins
Salt, pepper, garlic powder
Hot cooked rice

Glaze:
½ cup apricot jam
1 Tbs soy sauce
1 Tbs rice vinegar
1 tsp fresh grated ginger (or ¼ tsp ground ginger)
½ tsp garlic powder
1/8 tsp crushed red peppers
Heat oil in a large skillet. Add chicken to skillet and sprinkle with salt, pepper and garlic powder. Cook until well browned.

Combine glaze ingredients and pour over chicken. Cook for about 5 minutes, or until chicken is cooked through and glaze thickens slightly.

Serve over hot steamed rice.

NoEmptyChairs.me

2 Comments

Filed under Main Dishes

Tagged as 30 minute dinner, apricot, apricot jam, Asian, chicken, entree, last minute dinners, main dish, peach, recipe

February 6, 2017 · 9:47 am

Roasted Greek Chicken Salad

Looking for a lighter dinner that isn’t bland and boring?

This roasted Greek chicken with onions and peppers and homemade tzatziki is sure to please everyone in the family. You can eat it over a bed of lettuce or stuffed inside of pita bread.

I like to roast the chicken, peppers and onions in the oven to get nice crispy charred edges, but you could also cook them in a skillet.

Homemade pita bread and hummus is great served with this salad. Instructions can be found HERE.

Tzatziki is a garlic yogurt dip with grated cucumber and dill. It is a great topper for this salad.

RECIPE:

Roasted Greek Chicken Salad

Servings: 6-8
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Marinade:
¼ cup olive oil
¼ cup apple cider vinegar
2 Tbs lemon juice
1 Tbs Worcestershire sauce
2 cloves garlic, minced
1 Tbs Greek seasoning (or 2 tsp oregano + 1 tsp thyme)
1 tsp salt
½ tsp pepper
¼ tsp crushed red pepper flakes

4 boneless chicken breasts, diced
2 Tbs olive oil, divided
1 onion, sliced
1 red pepper, sliced

1 head Romaine lettuce, chopped
Feta cheese, crumbled
Tzatziki
Hummus
Pita bread, cut into wedges

Mix marinade ingredients in a Ziploc bag. Add diced chicken to marinade in bag. Refrigerate 2-3 hours or overnight. Drain chicken in a colander; discard marinade.

Preheat oven to 450°F. Line a baking sheet with foil. Place chicken and sliced onion and red pepper on the baking sheet. Roast for 15-20 minutes, or until chicken is cooked through and vegetables just begin to char. Broil for 1-2 minutes at the end of cooking time, if needed.

To cook in a skillet: Sauté in large skillet for 5 minutes; drain any excess liquid. Continue to cook until chicken is cooked through and beginning to brown. Remove chicken from skillet and set aside. Heat 1 Tbs oil in skillet. Add peppers and onions to skillet; cook until tender. Return chicken to skillet and heat through.

Serve over lettuce with feta cheese, tzatziki, hummus and pita bread wedges. Chicken can also be eaten inside of pitas with hummus, tzatziki and feta cheese.

Tzatziki
½ large seedless cucumber (or 2 mini cucumbers)
2 cups whole-fat plain Greek yogurt (Fage Total 4% brand is great)
2 Tbs olive oil
2 Tbs lemon juice
4-6 cloves garlic, crushed
1 tsp dill
Dash white pepper
Salt

Grate cucumber (unpeeled), sprinkle with salt and drain in a colander until most of the liquid leeches out. Pat dry with a paper towel. Combine yogurt and cucumber with remaining ingredients. Add additional salt (about ¼-½ tsp) to taste. Refrigerate several hours to blend flavors.

Pita Bread
2 ½ tsp instant yeast
1 ½ cups warm water
3 cups flour
1 tsp salt
1 tsp sugar
Additional flour for kneading, if necessary

If you have a baking stone, place it (ungreased) in the oven while preheating (if you are using a regular baking sheet, place in oven only 1 min before adding bread). Preheat oven to 475°F for at least 15-20 minutes.

Combine all ingredients in a mixing bowl. Mix well and then knead until smooth and elastic, adding additional flour if needed until dough doesn’t stick to the sides of the bowl. Let dough rest for 10 minutes.

Divide dough into 12 small balls. Leave in covered bowl. Roll 1 or 2 dough balls into circles about 6-inches across and ¼-inch thick. Place on hot baking stone, one or two at a time. Cook 2 minutes, or until dough puffs up. Turn over and cook about 1 minute longer. Remove from baking stone with a spatula. Place on a plate and flatten pita slightly with spatula (don’t completely flatten, or insides will stick together). Cover with a towel while other pitas are cooking.

Cut in half and fill to eat. Or cut into wedges and serve with hummus and/or tzatziki for dipping.

NoEmptyChairs.me

Spicy Sausage Chili

The air is getting cooler, and chili cook-offs are in the air!

Here is a great option for a spicy (but not too spicy) chili that is full of meat. I use chorizo sausage, ground beef and bacon in this recipe. I like to keep the chorizo in larger chunks, so that you can really taste the sausage.

Chipotle peppers in adobo sauce also give this chili a great smoky flavor.

I may, however, have made an enemy in my new neighborhood, by edging out the 5-time reigning chili cook-off winner. I hope not, as she is a very sweet woman. Stay tuned for a recipe from the other bake-off winner in our family, Little J!

RECIPE:

Spicy Sausage Chili

Servings: 12-16
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2 lb chorizo sausage, broken into medium chunks
1 lb bacon, chopped
1 lb ground beef
2 onions, diced
2 cloves garlic
2 red or yellow peppers, diced
1-2 jalapenos, finely chopped
4 cans diced fire-roasted tomatoes
2 cans tomato sauce
1-2 chipotle peppers in adobo sauce, finely chopped
1-2 Tbs adobo sauce from chipotle pepper can
1-2 cans dark red kidney beans, drained & rinsed
1-2 cans pinto beans, drained & rinsed
3 Tbs chili powder
1 Tbs Ancho chili pepper
1 tsp chipotle chili powder, optional
1 Tbs oregano
1 Tbs cocoa powder
2 tsp dried basil
1 tsp cumin
1 tsp salt
½ tsp black pepper
Optional Toppings: shredded cheese, sour cream, chopped red or green onions

Cook sausage and bacon until browned; drain excess fat. Add ground beef to pan and cook until browned. Stir in onions, garlic and peppers and cook until vegetables are softened. Place meat and vegetables in a large crock pot (6-7 quarts). Add the remaining ingredients (except toppings) to the crock pot and stir. Cover and cook on low 8-10 hours. Taste after about 4-6 hours. Add additional salt or more heat (chili pepper), if desired. Serve with desired toppings.

NoEmptyChairs.me

3 Comments

Filed under Main Dishes

Tagged as chili, chorizo, cook off, main dish, recipe, sausage, soups, stews