CHILI HONEY LIME SALMON
2 limes – 1/2 cup freshly squeezed lemon and lime juice (about 1 lime and 1 lemon juiced) and 1 lime cut into wedges
1/4 cup FRESH chopped Italian Parsley
2 tablespoons olive oil
2 tablespoons water
4 garlic cloves, minced
+/- 1 1/2 teaspoons red chili flakes (based on spice level preference)
1 1/2 teaspoons sea salt
1 tablespoon honey
4 FRESH salmon fillets
4-6 baby sweet red, orange, yellow bell peppers, de-seeded and diced
1 large shallot, sliced thick
- Preheat oven to broil settings on high heat.
- Cover baking sheet with foil.
- Spray foil with cooking oil spray; set aside.
- Whisk together lime juice, parsley, olive oil, water, garlic, chili flakes, cumin and salt together to combine.
- Add the honey and whisk again until well combined.
- Arrange the salmon fillets, peppers and onion in a single layer on the prepared baking tray.
- Pour half of the marinade evenly over salmon, peppers and shallots, turning to coat well.
- Broil until the peppers are just beginning to char at the edges and the salmon is cooked to your liking, about 10 minutes.
- Remove from the oven and serve immediately with lime wedges and remaining marinade for added flavor.
1 1/2 cups fresh or frozen diced peaches
1 1/2 teaspoons + 2 tablespoons sugar
1 1/2 teaspoons cornstarch
Juice of 1 lime
1 teaspoon PURE vanilla extract
3 tablespoons rolled oats (NOT instant)**
4 teaspoons flour
2 tablespoons COLD unsalted butter, cubed
2 tablespoons chopped walnuts
1/4 cup raspberries or blueberries or ???
- Preheat oven to 350°.
- Line a baking sheet with foil.
- Lightly spray 2 ramekins with non-stick cooking spray.
- Toss peaches, 1 1/2 teaspoons sugar, cornstarch, lime juice and salt together. Set aside.
- In a small food processor, pulse oats until a fine crumble.
- Add 2 tablespoons sugar and flour to oats and pulse until well blended.
- Cut in butter with pastry blender until a coarse meal.
- Stir in vanilla and walnuts.
- Divide peach mixture between ramekins.
- Divide raspberries over each ramekin.
- Sprinkle each ramekin with oat mixture.
- Bake 30-35 minutes until golden and bubbly.
- Cool 5 minutes before serving – that fruit is HOT!
- Serve with a scoop of vanilla ice cream.
I can’t say why this is called caramel chicken, but it doesn’t really matter since I can no longer eat sugar because of my health so anything with the name caramel in the name is A-OK by me 😀 In all honesty I assume it is the rich caramel sauce you start with, but the finished product tastes NOTHING like the caramel sauce you put on ice cream.
Now, while I can’t actually eat sugar, I can prepare it the normal way and then be sure let the sauce drain from my piece of chicken so hubby can still enjoy the REAL thing.
Most of the recipes I’ve seen call for using bone-in, skin-on chicken pieces, but I like to make it with boneless pieces for easier
3/4 cup dry Jasmine rice
1 1/2 cups water
pinch of salt
- Prepare rice per package directions.
- Remove from heat.
1/2 cup sugar
1/4 cup chicken broth
2 tablespoons Fish sauce
2 boneless, skinless chicken breasts
1+1 tablespoons avocado oil
2 tablespoons FRESH minced ginger
1 SMALL shallot, minced
1 1/2 cups thinly sliced mushrooms
2 cloves garlic, minced
1 bunch green onions, angularly sliced
2 tablespoons torn Basil leaves
- Over medium-high heat, melt sugar 5 minutes or so until the color of iced tea. Keep the pan moving like a jiffy pop popcorn tin 😀
- Whisk together chicken broth and fish sauce.
- Add fish sauce broth to sugar whisking until smooth. BE CAREFUL – SUGAR is REALLY HOT and will spurt AND BUBBLE.
- Remove from heat.
- In a separate skillet add 1 tablespoon avocado oil to heated skillet over medium-high heat.
- Sear chicken on ALL sides.
- Remove chicken to plate.
- Add remaining tablespoon of oil.
- Add shallots, mushrooms and garlic, cooking until soft.
- Add caramel sauce, stirring to blend.
- Add chicken and turn to coat.
- Add basil leaves.
- Simmer until sauce thickens.
- Serve over prepared rice.
- Garnish with green onions.
CREAMED BASIL CHICKEN
Skillet Basil Cream Chicken has always been one of my favorite recipes. Creamy sauce made with buttermilk and cheese, breaded chicken, tomatoes, fresh herbs, and more make up this super easy, delicious, and fool-proof chicken dinner. ADAPTED from Becky Hardin – The Cookie Rookie
¼ cup buttermilk
¼ cup dry breadcrumbs
4 boneless, skinless chicken breasts
4-5 tablespoons unsalted butter
2 tablespoons avocado oil
¼ cup chicken broth
2 tablespoons dry sherry
1 cup heavy cream
1 shallot, sliced thin
1/2 pound button mushrooms, sliced thin
1 (4 ounce) can pimentos, drained OR 2 small sweet peppers, diced
1 can petite diced tomatoes, drained (optional)
¼ cup fresh basil leaves, chopped
1 cup grated Parmesan cheese
2 tablespoons garlic & herb cheese, like Boursin
½ teaspoon freshly ground black pepper
- Place chicken breasts in a shallow dish and cover with buttermilk for 10-15 minutes.
- Pour breadcrumbs in another shallow dish.
- Heat skillet over medium heat and add 2 tablespoons butter and 1 tablespoon avocado oil.
- Dredge chicken pieces in the breadcrumbs and place in the hot skillet.
- Cook 5 minutes or until bottom side is crispy and golden brown.
- Add remaining butter and oil and flip the breasts over.
- Cook another 5-7 minutes or until chicken is cooked through.
- Transfer the chicken to a plate and set aside.
- Add shallots to pan, cooking until soft.
- Add mushrooms, cooking until starting to caramelize.
- Add chicken broth and sherry to the skillet to deglaze, scraping the brown bits off the bottom of the skillet and bring to a boil over medium heat.
- Add the cream, pimentos or peppers and tomatoes.
- Bring to a boil and cook 1 minute, stirring constantly.
- Reduce heat to low and add Parmesan cheese, garlic-herb cheese, basil and black pepper.
- Simmer and cook until sauce reduces by half.
- Add the chicken back into the sauce and heat through.
- Serve over pasta with sauce.