Honey Roasted Peanut Crusted Chicken

I bought a jar of honey roasted peanuts about a month or so ago with the intention of eating most of them, but also wanted to use them to crust either a piece of fish or chicken. With just a couple of handfuls left, I figured I better use them in a recipe before I ate the rest. This recipe is not only delicious, but is easy and quick to prepare. Oh, and the honey mustard sauce is a copycat of Outback’s!

Ingredients (Chicken)

2 thin chicken breasts
4 tbsp. honey roasted peanuts, finely chopped
2 tbsp. panko bread crumbs
1 tsp. mayonnaise
1 tsp. Dijon mustard

Ingredients (Honey Mustard Sauce)

2 tbsp. Grey Poupon Dijon mustard
2 tbsp. honey
1 tbsp. mayonnaise (I use light)

Directions

Preheat oven to 375°F.
Spray a shallow baking dish with non-stick cooking spray.
Combine the ingredients for honey mustard sauce, mix well and refrigerate until ready to use.
Crush/chop peanuts using a mortar & pestle or in a food processor so the pieces are around the same size of the panko.
Pour the chopped peanuts into a shallow bowl and add the panko.
In a small bowl, mix together the teaspoon of mayo and teaspoon of Dijon until well combined.
Put chicken in baking dish, season with a little salt and pepper, and spread the Dijon/mayo evenly over both chicken breasts.
Sprinkle peanut/panko crumbs on chicken.
Place in oven and cook for 25 minutes.
Serve with honey mustard sauce.

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Baked Fish Fillets

Here’s another healthy and delicious recipe for baked fish. You can use any firm white fish; cod, haddock or grouper. I used one large piece of cod, which was perfect for two servings.

Ingredients

1 large piece of Cod
1 tbsp. lime juice
1 tbsp. light mayonnaise
1/4 tsp. onion powder
1/4 tsp. black pepper
1/8 tsp. garlic powder
1/2 tbsp. freshly grated Parmesan cheese
1 tbsp. panko breadcrumbs
1 tbsp. butter
Salt
Cooking spray

Directions

Preheat oven to 425°F.
Place fish in a 5 x 9-inch baking dish coated with cooking spray and season with salt.
Combine lime juice, mayo, onion powder, pepper and garlic powder in a small bowl, and spread over fish.
Sprinkle with panko breadcrumbs and parmesan; drizzle with butter.
Bake at 425° for 20 minutes or until fish flakes easily when tested with a fork.
Serve with avocado-lime sauce, if desired.

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Baked Tilapia

More Tilapia! I decided to make this dish last night since I had two remaining vacuumed-sealed frozen filets in the freezer and really didn’t feel like venturing out to the grocery story, and because it’s easy (and quick) to make. It turned out super delicious and just melts in your mouth with a nice buttery flavor, hint of lemon, and little salty tang from the capers.

Ingredients

2 tilapia fillets (6 oz. each)
3 tbsp. butter, melted
3 tbsp. lemon juice
1/8 tsp. kosher salt
1-1/2 tsp. garlic powder
1/2 tsp. onion powder
2 tbsp. capers, drained
1/2 tsp. dried oregano
1/8 tsp. paprika

Directions

Place tilapia in an ungreased 13-in. x 9-in. baking dish.
Season fish with salt, garlic and onion powder.
In a small bowl, combine the butter and lemon juice; pour over the fillets.
Sprinkle with oregano, paprika and capers.
Bake, uncovered, at 425°F for 10-15 minutes or until fish flakes easily with a fork.

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Pan-Seared Tilapia with Cilantro, Soy, Ginger and Avocado

I was perusing recipes yesterday that used avocados, as I had four ripe ones ready to eat and knew I didn’t want to make guacamole or add them to a salad, but rather in some kind of main dish. I came across one from Tyler Florence which sounded delicious using sushi-grade tuna, and decided to try it with the tilapia I had on hand. Needless to say, it was fabulous, in addition to being easy to make. Oh, and it’s healthy, too!

Ingredients

2 big handfuls fresh cilantro leaves, finely chopped
1/2 jalapeño, diced
1 tsp. grated fresh ginger
1 garlic clove, grated
2 limes, juiced
2 tbsp. reduced sodium soy sauce
Pinch of granulated sugar
Sea salt and freshly ground black pepper
3 tbsp. extra-virgin olive oil
2 Tilapia filets, about 3 oz. each
1 ripe avocado, halved, peeled, pitted, and sliced

Directions

In a mixing bowl, combine the cilantro, jalapeño, ginger, garlic, lime juice, soy sauce, sugar, salt, pepper, and 2 tbsp. of olive oil. Stir the ingredients together until well incorporated.
Place a large skillet over medium-high heat and coat with the remaining 1 tbsp. of olive oil.
Add the tilapia to the pan with half of the cilantro mixture and sauté until lightly browned and cooked through, about 10 minutes.
Serve with the sliced avocado and remaining cilantro sauce, drizzled over the fish.
Garnish with cilantro, if desired.

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Horseradish Crusted Beef

For some unknown reason, I decided to pick up a London Broil when I was at the store a few weeks ago, even though I had never made it before, and usually choose other cuts of beef. I already had the idea of using a horseradish crust, and wanted to see how it’d turn out with this type of meat. Well… it was absolutely fantastic and I loved the flavor of the crust! This can be used on your favorite type of meat, and would also be great on chicken.

Ingredients

1 (2 lb.) London Broil
1/4 cup panko
1/4 cup potato chips, crushed
1 tbsp. + 2 tsp. olive oil
2 tsp. fresh cracked black pepper
1 small shallot, minced
2 garlic cloves, minced
3 tbsp. prepared horseradish
2 tbsp. chopped fresh herbs (pick your favorites… I used Parsley, Thyme and Oregano)
1 tbsp. Dijon mustard

Directions

Sprinkle beef with 1 tbsp. salt, cover with plastic wrap, and let stand at room temperature 1 hour or refrigerate for up to 24 hours. Adjust oven rack to middle position and heat oven to 400°F.
Toss panko with 2 tsp. oil, and 1/4 tsp. pepper in skillet.
Cook over medium heat, stirring frequently, until deep golden brown, 3 to 5 minutes.
Transfer to bowl, add crushed potato chips and toss with shallot, garlic, 2 tbsp. horseradish and herbs.
Pat exterior of beef dry with paper towels and sprinkle evenly with remaining fresh cracked black pepper.
Heat 1 tbsp. oil in skillet over medium-high heat until just smoking. Sear tenderloin until well browned on all sides, 5 to 7 minutes. Transfer to wire rack set in rimmed baking sheet and let rest 10 minutes.
Combine 1 tbsp. horseradish, and mustard in small bowl.
Spread horseradish & mustard on top and sides of meat, leaving bottom and ends bare.
Roll coated sides of meat in bread-crumb mixture, pressing gently so crumbs adhere in an even layer.
Return tenderloin to wire rack. Roast until instant-read thermometer inserted into center of roast registers 120 to 125°F for medium-rare, 25 to 30 minutes.
Transfer roast to carving board and let rest 20 minutes.
Carefully cut meat crosswise into 1/2-inch-thick slices.

With Baked Mashed Potatoes and Sautéed Kale

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Pub-Style Chicken and Caramelized Onions with Spinach

I am always on the lookout for new recipes which are both easy and delicious, and this one definitely fits the bill. I have to thank my Mom for sharing it with me, as it has quickly become my favorite chicken dish. And when I tell you it’s delicious, that’s really an understatement. Seriously, it is the bomb! This recipe calls for fresh spinach, but I opted to go with creamed spinach simply because I love it.

Ingredients

Chicken

3 oz. reduced-fat Mexican cheese blend
1/4 cup light soy sauce
1 tbsp. molasses
1 tbsp. garlic powder
3/4 tsp. pepper, divided
large zip-top bag
1 1/2 lb boneless, skinless chicken breasts
4 cups sliced sweet yellow or white onions
1 tbsp. canola oil
1/4 tsp. kosher salt
2/3 cup french-fried onions
1/4 cup refrigerated Caesar dressing
1/4 cup light honey mustard dressing

Spinach

1 bag fresh spinach (6–9 oz)
1 tbsp. garlic herb butter
1/2 tsp. Bakery bread-dip seasoning (Parmesan blend)

I had a hard time finding the bread-dip seasoning so I made my own using 1 tsp. Parmesan, 1/2 tsp. each: oregano, garlic powder, and kosher salt, 1/4 tsp. each: dried basil, parsley flakes and onion powder, and 1/8 tsp. each: thyme and tarragon. Grind spices until fine, then add the Parmesan to spices and mix well. Store in container until ready to use.

Directions

Chicken

Preheat oven to 425°F.
Combine soy sauce, molasses, garlic powder, and 1/2 tsp. pepper.
Place mixture in bag and add chicken, turning to coat. Let stand at least 10 minutes (the longer, the better) or overnight in the fridge to marinate.
Toss fresh onions with oil, salt, and remaining 1/4 tsp. pepper.
Place onions in 13 x 9-inch baking dish; top with chicken.
Bake 20–25 minutes or until chicken reaches 165°F.
Top chicken with crispy onions and cheese; bake 2–3 more minutes or until cheese melts.
Combine both dressings; microwave on HIGH 20–30 seconds or until hot. Drizzle sauce over chicken and serve.

Spinach

Place spinach in microwave-safe bowl and cover; microwave on HIGH 4–5 minutes or until tender. Drain, if needed.
Stir in butter and seasoning, and serve.

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Buffalo Chicken Enchiladas

Over the weekend, I found a dish that I planned on making… wrote out my grocery list, then… stumbled upon another recipe I had saved a while back that intrigued me so much I decided to make that instead (this recipe). If you like enchiladas and buffalo wing sauce, then you’ll surely love this! It’s a relatively easy recipe once you have the chicken cooked and ready to go. A way to simplify the process is to pick up a roasted chicken from the grocery story and simply shred some of it to use. I chose to poach my chicken since I had some chicken tenders in the fridge, which results in very juicy and tasty meat (instructions below). But feel free to cook the chicken (if you go that route) however it suits you.

Ingredients

8 large tortillas
3 boneless, skinless chicken breasts, cooked and shredded
3 cups red enchilada sauce (from 28 oz. can)
1/2 cup buffalo wing sauce (+ more depending on your taste buds)
1 cup shredded Mexican Four cheese blend
4 oz. gorgonzola cheese, crumbled
5 green onions, chopped
1/2 cup fresh cilantro, coarsely chopped

Directions

Preheat oven to 375 degrees F.
Spray a 9 x 13 baking dish with non-stick spray.
Pour enchilada sauce in a bowl and begin by whisking in 1/4 cup buffalo wing sauce. Taste and adjust according to your desired level of heat – I added in 1/2 cup total. Set aside.
Add shredded chicken to a bowl with 2 chopped green onions and 1/2 cup Mexican cheese. Pour in about a 1/2 cup of enchilada/buffalo sauce mixture and mix thoroughly. Stir until mixture comes together.
Pour a drizzle of enchilada/buffalo sauce in the bottom of the baking dish. Take each tortilla and fill it with a few heaping tablespoons of the chicken mixture. Roll each up and set it in the baking dish, seam side down.
Pour another 1/2 cup or more of enchilada/buffalo sauce on top of tortillas and add remaining Mexican cheese.
Bake for 20-25 minutes.
After taking out of the oven, immediately add crumbled gorgonzola on top.
Garnish with the remaining onions and cilantro, and serve.
Store the remaining sauce in the fridge for 1-2 weeks, and use if reheating enchiladas.

* To poach chicken:

Start with boneless, skinless chicken breasts or chicken tenders. Place the chicken at the bottom of a wide pan. Don’t overcrowd them.
Add enough water so it just barely covers the chicken.
Add some fresh herbs like thyme or tarragon, along with a bay leaf and a few whole black peppercorns, in addition to about a tablespoon of Kosher salt. (For this recipe, I added some Seasoning Salt and chopped onion flakes, plus the salt.)
Bring the water to a boil, then lower it to a simmer. You should see a few gentle bubbles rise up from time to time, but definitely not a full rolling boil.
Simmer for about 10 minutes, then turn off the heat, cover the pot tightly and let the chicken breasts stand in the hot water for another 15 to 20 minutes, depending on how big the chicken breasts/tenders are.
After 15 to 20 minutes, take the chicken out and pull/shred/chop them into pieces..

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Steak (or Chicken) Fajitas

I’m a huge fan of Mexican food, and can eat a boatload of chips and salsa. However, my true love really lies with tacos and fajitas. Here’s a quick & delicious recipe which I made last week that is sure to please. This would be equally as tasty as a vegetarian dish by omitting the meat and substituting black beans.

Ingredients

3/4 lb top sirloin steak
1 onion, cut lengthwise & cut into strips
2 small sweet peppers of your choice (green, red, or yellow), cut into strips
4 tbsp. olive oil
2 tbsp. lime juice
2 garlic cloves, minced
1 tsp. chili powder
1 tsp. cumin
1/4 tsp. hot pepper flakes
1 tsp. black pepper
1 tsp. salt
8 flour tortillas

Directions

Slice steak into thin strips.
In bowl, mix together 2 tablespoons olive oil, lime juice, garlic, chili powder, cumin, hot pepper flakes, black pepper & salt.
Add beef strips and stir to coat, set aside.
Wrap tortillas in foil and place in 350° oven for 5-10 minutes or until heated through.
In large nonstick skillet over medium high heat, heat remaining tablespoons of olive oil.
Add onions & peppers stirring for 3-4 minutes, until softened; transfer to a bowl and set aside.
Add beef to skillet, cook, stirring for 3-4 minutes or until they lose their red color.
Return onions and peppers to skillet; stir for about one minute.
To serve, spoon a portion of the beef mixture down the center of each tortilla, top with your desired toppings (salsa, shredded cheese, guacamole, sour cream, etc.), fold bottom of tortilla up over filling, and fold the sides in, overlapping.

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Maple Glazed Carrots

Happy Thanksgiving everyone! I hope today finds you blessed with an abundance of love, happiness, and of course, food. This year, I’m having a very low-key day by celebrating the holiday at home with just my pet family, but I’m still planning on having a scrumptious dinner with the traditional fixin’s. I always make carrots as one of my side dishes, and usually cook them with some honey, but decided to try them with maple syrup last night. I only taste-tested a couple, as I’m saving them for today’s “big” feast, but they were amazing. And, the fact that there’s only four ingredients and are super easy to make, is an added bonus!

Ingredients

Approximately 25 baby carrots
2 tbsp. butter
1/4 cup water
2 tbsp. pure maple syrup

Directions

Bring a medium pot of water to boil. Add carrots and cook until tender, about 3 to 5 minutes. Drain & set aside.
Combine butter, 1/4 cup water, and maple syrup in large skillet over medium-low heat.
When butter is melted, mix in carrots and cover. Bring to a boil then reduce heat to simmer.
Cook until most of liquid evaporates, stirring frequently, approximately 8 minutes.
Uncover, stir, and cook one more minute.
Enjoy!

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Braided Spaghetti Bread

I loooooove bread and pasta, however, I try to keep my carb intake to a reasonable level. But, when I saw a picture of this recipe on Pinterest, I knew I had to try it. The original recipe calls for using frozen bread loaf dough, which I found to be a little difficult (aka sticky) to work with, so alternatively, you could use Pillsbury Crescent Dough Sheets to make it easier and much quicker (and cut down on the carbs a bit). With that being said, after I got the dough loaf thawed (which takes about 2 hours) and rolled out, everything else was a breeze. The end result was a delicious garlic bread filled with spaghetti and mozzarella cheese! So if you’re a carb-lover, you will truly enjoy this recipe.

There are a ton of other things you could do with this if you want to skip the spaghetti… pizza, reuben sandwiches, chili-cheese bread, etc.

Ingredients

1 loaf bread dough, thawed to room temperature, about 2 hours (I used Bridgford, but the original recipe calls for Rhodes)
6 oz spaghetti, cooked (I used thin spaghetti)
1 1/2 cups thick spaghetti sauce, like Trader Giotto’s (Joe’s) Tomato Basil Marinara
8 oz mozzarella cheese, cut into 1/2″ cubes
1 egg white
Parmesan cheese
Garlic powder
Parsley flakes for garnish

Directions

1. Thaw bread loaf to room temperature.
2. Preheat oven to 350 degrees F.
3. Place loaf on parchment paper (not wax), and spray rolling-pin with cooking spray.
4. Roll into an approximate 12×16-inch rectangle.

5. Cover with plastic wrap, let sit 10-15 minutes, then roll again.
6. Cook spaghetti according to package directions. Drain, cool slightly and mix with marina sauce.
7. Place spaghetti lengthwise in a 4″ strip down the center of the dough and add the cheese cubes.

Spaghetti, sauce & cheese on dough — I added sweet Italian turkey sausage and sautéed onions to the sauce.

8. Make cuts 1 1/2-inches apart on long sides of dough to within 1/2-inch of filling (as seen in picture above).
9. Begin braid by folding top and bottom strips toward filling. Then braid strips left over right, right over left. Finish by pulling last strip over and tucking under braid.