Skillet Chicken & Vegetables

Skillet Chicken & Vegetables
Recipe type: Main
Serves: Serves 6
  • 2 lb Meaty Chicken pieces, (breast halves, thighs, drumsticks)
  • Nonstick spray coating
  • 1 cup Sliced fresh mushrooms
  • 1 cup Sliced celery
  • 1 cup Dry white wine
  • ½ cup Coarsely chopped carrot
  • 1 medium Onion, cut into small wedges
  • 1 clove Garlic, minced
  • 1 Bay leaf
  • 2 tablespoons Snipped parsley
  • ¼ teaspoon Dried thyme, crushed
  1. Remove skin form chicken. Rinse chicken; pat dry.
  2. Spray a cold skillet with nonstick coating. Preheat the skillet over medium heat. Brown chicken on all sides in hot skillet. Drain fat from skillet.
  3. Season chicken lightly with salt and pepper. Add mushrooms, celery, white wine, carrot, onion, garlic, bay leaf, and thyme to the skillet. Bring to boiling; reduce heat. Cover and simmer for 35 to 40 minutes or till chicken is tender and no longer pink. Discard bay leaf. Transfer chicken and vegetables to serving platter; keep warm.
  4. For sauce, bring liquid in skillet to boiling. Cook about 3 minutes or till reduced to ½ cup. Pour sauce over chicken and vegetables.

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Tortilla Chip Crusted Tilapia

Tortilla Chip Crusted Tilapia
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: Serves 4
  • 1 tablespoon fresh lime juice
  • 4 6-ounce tilapia fillets
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 cup finely crushed tortilla chips
  • ¼ teaspoon cayenne pepper
  • 1 egg
  1. Preheat oven to 400°. Lightly grease a baking sheet or line with parchment paper.
  2. Sprinkle lime juice on both sides of fish, then season both sides with salt and pepper. Stir together tortilla chips and cayenne on a plate. Beat egg in a bowl. Dip each fillet in egg, then roll in chips. Place each coated fillet on prepared baking sheet.
  3. Bake for 15-17 minutes, or until fish flakes.
  4. Serve with tartar sauce.

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Sun-Dried Tomato Seared Scallops

Sun-Dried Tomato Seared Scallops
Recipe type: Seafood
Serves: Serves 2
  • 10 sea scallops
  • salt and pepper to taste
  • 1 tbsp. Garlic, minced
  • ⅔ cup orange juice
  • ¼ cup & 2 tbsp. Olive oil
  • 1 tomato, diced
  • 1 bunch fresh basil
  • 1 tbsp. Lemon juice
  • 3 zucchini, julienned
  • ¼ cup sun dried tomatoes
  1. If sun dried tomatoes are moist, dry in 200 degree oven for about 15 minutes (until dry)
  2. Chop sun-dried tomatoes in blener until it becomes a smooth powder.
  3. Add basil, orange juice, and lemon juice to blender. Blend on moderate speed while drizzling ¼ cup of olive oil in mixture.
  4. Heat non-stick pan over medium heat, add 1 tbsp. Olive oil and garlic. Saute garlic for 15 seconds, do not burn, then add zucchini. Saute together, stirring frequently for 2 minutes until zucchini softens. Season with salt and pepper. Add tomoatoes then turn off heat.
  5. Heat another non-stick pan over medium-high heat. Season scallops with salt and pepper and dustlightly with sun-dried powder. Add 1 tbsp. Olive oil to pan and add scallops slowly.
  6. Let cook for about 3 minutes, then flip. Let cook for another 2 minutes; transfer to a paper towel.
  7. To serve:
  8. Mound zucchini in the middle of two dinner plates. Place 5 scallops around each mound. Drizzle vinaigrette around the dish. Garnish with fresh basil sprig and a sprinkling of tomato powder.

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Watermelon Margarita

It’s national tequila day…so why not celebrate with this refreshing recipe for watermelon margaritas.

Watermelon Margarita

1-2 cubes of fresh watermelon
1/2 oz. agave nectar
juice of 1/2 lime
1 1/2 oz/ silver tequila
watermelon wedge, for garnish

Combine the watermelon, agave and lime juice in a glass and muddle together.

Top with ice.  Add tequila and shake vigorously.

Pour over fresh ice and garnish with a wedge of watermelon.

Serves 1

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Cheesy Cajun Rice and Chicken

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2 (10 1/2 ounce) cans condensed chicken broth
1 (14 1/2 ounce)can Italian style stewed tomatoes,drained, chopped (reserving liquid)
2 tablespoons olive oil
2 cups uncooked long grain rice (not converted)
1/2 cup chopped onion
4 large garlic cloves minced
2 teaspoons chili powder
1/2 teaspoon ground red pepper (cayenne) if desired
1/2 teaspoon dried basil leaves
1/2 teaspoon dried oregano leaves
1 (4 1/2 ounce) jar sliced mushrooms drained
1 (11 ounce) can niblets corn drained
3 cups cubed cooked chicken
8 ounce (2 cups) shredded Monterey Jack cheese
8 ounce (2 cups) shredded Cheddar cheese

3/4 cup dairy sour cream
1/4 cup chopped green onions

In 4 cup measuring cup, combine chicken broth and tomato liquid.

Add enough water to make 3 2/3 cups; set aside.

Heat oil in 3 to 4 quart saucepan over medium heat.

Add rice, onion and garlic; cook and stir 3 to 5 minutes or until rice just begins to brown.

Stir in Chili powder, ground red pepper, basil and oregano.

Add broth mixture, tomatoes and mushrooms; stir well and bring just to a boil.

Reduce heat; cover and simmer 20 minutes or until rice is tender and liquid is absorbed.

Do not remove cover during cooking.

Preheat oven to 350 degrees. Lightly grease 13 x 9 inch baking dish or pan.

Add chicken and corn to rice mixture; stir gently.

Spoon into greased baking dish; gently pat down lightly.

Sprinkle with cheeses; cover with foil.

Bake for 30 to 35 minutes or until thoroughly heated.

Cut into squares.

Top each serving with tablespoonful of sour cream and teaspoonful of chopped green onions and chopped tomatoes.

12 servings

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Baked Honey-Mustard Chicken Fingers

chicken tenders6 cups Corn Chex cereal *
1/2 cup mayonnaise
1/2 cup honey
1/3 cup yellow mustard
1 lb boneless skinless chicken breasts, cut into strips

Dipping Sauce:
2 tablespoons honey
2 tablespoons yellow mustard

Heat oven to 375°F. Line 2 cookie sheets with cooking parchment paper.

Place cereal in large food-storage plastic bag; crush cereal using rolling pin. Place cereal in wide shallow dish. In another wide shallow dish, stir together mayonnaise, 1/2 cup honey and 1/3 cup mustard.

Dip chicken strips in mayonnaise mixture, then in crushed cereal to coat; place on cookie sheets, spacing chicken evenly apart.

Bake 1 sheet at a time about 25 minutes or until chicken is no longer pink in center and coating is crisp. Remove from oven; cool slightly before serving.

Meanwhile, stir together 2 tablespoons each honey and mustard.

Serve chicken with sauce for dipping.

*Use any plain flavor of Chex cereal you like. I like the sweet, toasty flavor of the corn-flavored one for this recipe.

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Sesame Steak

sesame steak2 lb. round steak, 1-2 inches thick
3 tbsp. sesame seeds
1/4 cup soy sauce
2 tbsp. lemon juice
2 tsp. sugar
3 med. bell peppers
1 red pepper
1 carrot
Salt to taste
Pepper to taste

Cook sesame seeds in 1 teaspoon oil until golden. Mix with soy sauce, lemon juice, sugar, salt and pepper. Pour over round steak and marinate 2 hours.

Cut peppers and carrots into strips and slice onion.

Saute in 1 tablespoon oil until tender crisp. Add 1/4 cup reserved marinade drained from meat, cook on low.

Broil or grill meat to desired doneness. Slice into thin slices. Top with vegetables.

Serves 4-6

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Shrimp Terriyaki

grilled shrimp1 lb. shelled deveined raw shrimp
1/4 cup of orange juice
1/4 cup of pineapple juice
4 tbs. soy sauce
1/2 cup of vegetable or olive oil
a pinch of salt and pepper

Combine all ingredients. Marinate the shrimp for about a half an hour.

Then you can broil or grill them basting with the marinade about 4 minutes on each side.

Serves 4-6

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Crispy Fish

2 cups dry potato flakes
1 cup all-purpose flour
1 tablespoon garlic powder
1 tablespoon seasoning salt

1 tablespoon ground black pepper
2 teaspoons cayenne pepper, or to taste
4 (6 ounce) fillets cod
2 cups butter flavored shortening, for frying (or vegetable oil)

In medium bowl, combine the potato flakes, flour, garlic powder, seasoning salt, black pepper, and cayenne pepper.

Soak fish filets in bowl of cold water.

In a deep skillet or deep fryer, melt and heat the shortening to 350 degrees F (175 degrees C).

Dredge fish filets in dry mixture and fry in the hot oil for 5 minutes or until fish flakes apart easily. Remove from oil and place on paper towels to absorb excess oil.

Serves 4

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Broiled Tilapia Parmesan

1/4 cup Parmesan cheese
2 Tablespoons butter, softened
1 Tablespoon + 1-1/2 tsp. mayonnaise
1 Tablespoon fresh lemon juice
1/8 tsp. dried basil
1/8 tsp. ground black pepper
1/8 tsp. onion powder
1/8 tsp. celery salt
1 lb. tilapia fillets

Preheat your broiler. Grease a broiling pan or line pan with aluminum foil.

In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice.

Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.

Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes.

Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.

Makes: 4 servings.

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