Thursday, February 14, 2013

Baked Mahi over Meyer Lemon-Butter Linguini

This was dinner on a whelm. I saw that mahi mahi was on sale at Publix and instantly changed our dinner plans to coordinate with this delicious fish! It just so happens that lemons go perfectly with fish, and my mother was nice enough to give me a surplus supply of Meyer Lemons fresh from her tree on the same day.

Here's what I used to cook this yummy meal:

2 large mahi filets
nature's seasoning
about 1/4 cup diced red, green, and yellow peppers
1 package fresh linguini pasta
2 tablespoons of butter
2 tablespoons of olive oil
juice of one Meyer lemon (plus a few slices for garnish)
1 cup fresh Parmesan cheese

Preheat oven to 425. Cook the pasta according to directions. While the pasta is cooking season the fish with the nature's seasoning, cover each fish with a little bit of mayo (it gives it a nice crust), add half the peppers to each filet. Place the mahi on a pan lightly greased with olive oil. Cook for approx 15 minutes. While the fish is cooking melt butter, mix in the lemon juice and olive oil in pan. Add pasta and cheese. By this time the fish should be done. Plate the pasta add the fish on top and serve with a slice of lemon.

Friday, February 8, 2013

Friday Night Dinner: Cajun Chicken Alfredo

This is the perfect Friday Night Dinner! My favorite dish to make for a group, easy and delicious!

Here's What You Need:
2 - 8oz packages of the fresh fettuccine noddles (or you can make your own)
1 jar of alfredo sauce
1 can diced tomatoes (I used the fire-roasted with garlic)
3 lbs chicken breast (pounded thin)
Some type of cajun seasoning (I use Tony's)
about 1 cup of Italian Blend Shredded Cheese

Cook pasta according to directions. Drain and save about 1/2 cup of the pasta water. Season chicken with cajun seasoning, I use it as a rub and then slice chicken into about 1"-2" chunks. Add a splash of olive oil to medium sized skillet heat oil at medium heat, add in chicken and cook until lightly browned, approx 5 minutes. In a medium saucepan heat alfredo sauce on low, add in tomatoes and pasta water. Mix together and add about 1 tablespoon of the cajun seasoning. Heat on low for 5 minutes then add in chicken. Finally combine pasta, sauce mixture, and cheese in your serving bowl.

We had our pasta with a side salad and some garlic toast! It was delicious!

Saturday, May 26, 2012

Sundried Tomato, Basil, & Feta Chicken Medallions with Brown Butter Mushrooms

Need a fancy, yet easy, dinner to fix for your guest or just a special occasion? Look no further than one of my favorite dishes that's guaranteed to impress!

Chicken Medallions
Nature's Seasoning
1 lbs boneless skinless chicken breast (pounded flat and cut into strips)
one container of feta cheese
4 TBSP sundried tomatoes (chopped)
fresh basil (chopped)

Place chicken on cutting board, season with Nature's Seasoning (or just salt and pepper).

In a small bowl mix sundried tomatoes, basil, and feta. Take the feta mixture and spoon about 1TBPS onto each chicken strips. Roll chicken strips and secure with toothpick.

In a large skillet heat olive oil on medium heat. Add chicken to pan, cooking approx 2 minutes per side or until lightly browned.

Preheat oven to 350 degrees. Add a splash of olive oil to a 8x8 glass pan, Place the chicken (with toothpicks removed) into pan and place into oven for 20 minutes.
Remove pan from oven and let cool. Slice chicken into medallions to show stuffing. Top with mushroom mixture.

Brown Butter Mushrooms
3 TBSP butter
olive oil
1 clove garlic, minced
One green onion, chopped
Half of a container of fresh mushrooms, sliced

In a skillet melt a tbsp of butter and a splash of olive oil over medium heat. Add garlic and green onion and saute for a about two minutes. Add in mushrooms, and saute for a few minutes. Add remaining butter and another splash of olive oil. Continue to saute until sauce becomes slightly brown and mushrooms are tender. Place mushroom mixture over chicken medallions.

This dish can be paired with mashed potatoes and asparagus for a delicious meal.

Mojo Chicken, Cuban Black Beans and Yellow Rice

After a busy day the last thing on my mind is a cooking a dinner that takes forever to make. With a few make ahead steps you can have this delicious dish in under 45 minutes.

Mojo Chicken

-Store Bought Mojo Marinade (I went with the Publix brand this round) or make your own
-1-2lbs Boneless Skinless Chicken Cutlets (you could use chicken breast)
-2 cloves Garlic
-Squeeze of a Lime

The night before toss the chicken into a ziplock bag and ad the mojo along with garlic and some lime. Place in fridge until ready to cook the next day.

Preheat oven to 400 degrees. Heat skillet with olive oil on medium. Remove chicken from bag and ad to pan. Cook on each side approx. 4 minutes or until lightly browned. In a 9 x 13 glass pan place chicken and drizzle remnants over-top. Place in oven for 20 minutes.

Yellow Rice
-10 oz bag of Vigo Yellow Rice

This is where I cheat a little, just follow instructions. I add some chopped red pepper and green olives to mine when it is finished to dress it up.

Black Beans 
- half of an onion
-2 cloves of garlic
-quarter of a bell pepper chopped
- 1 can of Black Beans (don't drain)
-bay leaf

In a medium size pot ad olive oil, bring to medium heat. Add garlic, pepper, and onion. Saute for about 3 minutes. Add can of beans and bay leaf. Fill can half way with water and add to pot. Reduce to simmer and stir occasionally for 15 minutes. Season beans to taste with salt and pepper.

All three dishes should be finished around the same time. Serve beans over rice, add the chicken and some delicious warm Cuban bread and you're all set to enjoy. 

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