3 Swai filets
3 Tilapia filets
2 cups chicken broth
2 cups vegetable broth
4 celery stalks (sliced)
4 carrots (sliced)
1 white onion (diced)
4 garlic cloves (minced)
1 1/2 cup jasmine rice
1/4 tsp anise stars
1/2 tsp cloves
1/4 cup unsalted butter
1/4 tsp black pepper
1/4 tsp salt
1 tbsp adobo
1/2 tbsp garlic powder
1. Grind anise stars and cloves.
2. In a large stew pot, melt butter and brown anise and cloves for 2-3 minutes. Add seasonings.
3. Add all broths and sliced, diced and minced veggies.
3. Slice fish into 1/4 to 1/2 inch pieces and add to pot.
4. Bring to rolling boil and then simmer on medium heat until carrots have softened.
5. Add rice and bring to a rolling boil once again. Reduce heat to low and simmer for 20 minutes.
6. Sling chow into bowls, Mix in some hoisin sauce and enjoy.
My chicken was hot and rum soaked. I can’t decide if I want to call it Pirate Chicken or me. 😉
Okay, the original recipe calls for marinating the breasts overnight or slapping them on the grill. Me, being ever impatient, placed them in a vaccum seal bag, pressed the marinade into the chicken for about 4 hours, and then baked them in the bag. It comes handy if you buy the vaccum bags that you can put in the oven. It owrked out for me.
1/2 cup brown sugar
1/2 cup lime juice
1/3 cup soy sauce
1/3 cup CPT Morgan Private Stock
1/2 cup water
1/4 tsp cayenne pepper
6 chicken breasts
The original cooking instructions from Food.com had this to say:
To Bake: Spray a 9 X 13 glass cooking dish with olive oil cooking spray coating it entirely.
Combine all ingredients in a glass baking dish, cover and marinate overnite.
Bake in the same dish, covered @ 375 for 45 minutes, stir. Cover and continue baking for another 45 minutes. Stir and continue baking for additional 10 minutes, uncovered.
Serve over Jasmine rice.
BBQ: Spray a 9 X 13 glass cooking dish with olive oil cooking spray coating it entirely.
Combine all ingredients in a glass baking dish, cover and marinate overnite
Spray BBQ grill with olive oil cooking spray and grill chicken for 5 minutes on each side, until chicken is no longer pink & juices run clear. Be sure to baste continuously with Caribbean marinade. Enjoy!
I followed the Bake instructions, minus the 24 hours of marinating time. Vacuum sealing removes the long wait time. Love it.
As a side, I made green beans and Rosemary-Garlic Red Potatoes:
About This Recipe
“Based on a recipe from Bette Hagman’s, The Gluten-free Gourmet cookbook. She says, “Finally! A flour tortilla for those who can’t have wheat. These are made in the traditional way by flattening and rolling, then cooking on a hot griddle. Use them for enchiladas, burritos, or fajitas. These keep well in the refrigerator or freezer.” You can either use 2 cups of GF Mix Gluten-Free Flour Mix #470769 or use the approximate measurements included in the recipe below under GLUTEN FREE MIX. Nutrition info per serving: calories 190, fat ½ g., carbohydrate 44g, cholesterol 0g., sodium 5 mg., fiber 1 g, protein 2g.”
GLUTEN FREE MIX
1 1/4 cups rice flour, brown
1/2 cup corn starch, flour
1/4 cup tapioca flour
1 1/2 teaspoons xanthan gum
2 teaspoons sugar
1 teaspoon salt
2 teaspoons powdered milk ( or 2 teaspoons nondairy substitute)
1 cup warm water
1. In the bowl of a mixer, blend gluten free mix ingredients, xanthan gum, sugar, salt, and milk powder. Add the water and beat on medium speed for 1 minute.
2. Remove dough from mixer and form a ball. Divide into 6 or 8 parts and roll out each piece very thin until it forms a 10” to 12” round. Roll all the pieces, separating them with plastic wrap or wax paper before cooking.
3. Heat a griddle to medium-hot or hot and cook each tortilla about 1 minute per side.
Okay, so I changed a few ingredients and cooked it to my desired level of brownness. For anyone who has followed my kitchen escapades before, you’re thinking, what’s new? I am making a turkey taco sauce as we speak. For flavor, I diced a quarter sweet purple onion and minced two cloves of garlic in with the meat. I browned and am now mixing in some McCormick’s mike taco seasoning. I don’t have any pintos right now, so I decided to boil some red beans with chili powder. I’ll boil them for about 10 minutes and then purée them in the blender.
Prep Time: 10 Minutes
Cook Time: 30 Minutes
Ready In: 40 Minutes
4 tilapia fillets
3 tablespoons fresh lemon juice
1 tablespoon butter, melted
1 clove garlic, finely chopped
1 teaspoon dried parsley flakes
pepper to taste
|1.||Preheat oven to 375 degrees F (190 degrees C). Spray a baking dish with non-stick cooking spray.|
|2.||Rinse tilapia fillets under cool water, and pat dry with paper towels.|
|3.||Place fillets in baking dish. Pour lemon juice over fillets, then drizzle butter on top. Sprinkle with garlic, parsley, and pepper.|
|4.||Bake in preheated oven until the fish is white and flakes when pulled apart with a fork, about 30 minutes.|
Original recipe makes 4 servings
1/4 cup all-purpose flour for coating
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
4 skinless, boneless chicken breast halves – pounded 1/4 inch thick
4 tablespoons butter
4 tablespoons olive oil
1 cup sliced mushrooms
1/2 cup Marsala wine
1/4 cup cooking sherry
1. In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
2. In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.
This is my first time cooking Chicken Marsala, so I went with an easy recipe. Tonight, I am siding this with a Jasmine & Black Rice combo and a stewed cabbage with mixed vegetables. I replaced the standard all purpose flour with the Gluten Free variety.
On account of my lovely wife going vegetarian, I made extra cabbage just for her. She’s Russian so she’ll love it.