Tag Archives: dinner

Best Restaurant Fish Recipe

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I heard this on NPR and finally made it. I apologize that I cannot remember the name of the chefs being interviewed but there were more than one – and they all shared the same best method for cooking a simple piece of fish. One added an ingredient I had never heard of before, but it was easily found and now I use it often!

 

Restaurant Halibut RecipeMake sure the grill or pan is well oiled and really hot before you put the fish on it.

 

Let the fish form a nice crust before you flip it over to cook the other side (about 3-4 minutes depending upon the thickness of the fish).

 

Then, top simply with:

 

  • a drizzle of a nice green fruity olive oil
  • a splash of some type of fresh citrus juice (like lemon, grapefruit or lime).
  • salt and pepper  
  • a sprinkling of fennel pollen (available at food specialty stores or online).

 

I purchased a tin of fennel pollen online. (I also add it to my spaghetti sauce now instead of having to grind up my fennel seeds to add a touch of licorice flavor.) I like to serve fish with the Muhammara Dip I recently discovered on the side. Enjoy!

Deconstructed One-Pot Roasted Chicken with Vegetables

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I just discovered that I prefer to roast a chicken after it’s been cut up by someone else other than me. Why? It’s just easier. Roast the vegetables together with the chicken.

Roast Fryer with Vegetables in one pan.

Ingredients:

  • 1 Fryer
  • Salt and Pepper
  • Brussel Sprouts
  • Carrots, cleaned and sliced in half
  • Potatoes, rinsed and sliced into large chunks
  • Fennel, cut into chunks
  • Garlic Cloves, peeled and left whole

 

Put all in a roasting pan or a paella dish. Brush or rub with oil (I used coconut oil) , salt and pepper and herbs.

 

Roast at 400 for 65-80 minutes depending upon how crispy and done you prefer your chicken and vegetables. This is now a go-to, one-pot dish in the Gibbs household. So easy and delicious. 

No need to roast a chicken whole.

No need to roast a chicken whole.

 

Mexican Enchiladas with Red “Rojo” Sauce

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Ever since Maria shared her enchilada sauce recipe with me, I make it often. I don’t always “roll” the tortillas but often just layer the tortillas like lasagna noodles with the chicken, sauce, onion and cheese. That particular “like lasagna”  method will save you alot of time. And if you purchase the cheese already shredded and use leftover roasted chicken, it is a dinner you can heat up and have on the table in minutes. With the sauce recipe I listed here, I made 16 enchiladas rolled in two small dishes. I poached two chicken breasts and used all of the meat (about 2 cups). And about 1 15 ounce bag of shredded cheese.

 

  • Corn tortillas
  • Shredded Jack Cheese or Queso Ranchera Cheese
  • 1 Onion, chopped fine OR 3 Green Onions chopped 
  • Cooked shredded chicken
  • Easy Enchilada Sauce

 

Cooked shredded chicken (store bought rotisserie chicken or leftover roasted chicken works well in this recipe. Otherwise, just poach some chicken pieces in salted water until done and pull the meat off the bones discarding the skin and grizzle or just poach skinless, boneless breasts and slice or shred ).

 

 

Corn tortillas are usually gluten-free.

Corn tortillas are usually gluten-free.

Using a tong, add some vegetable oil  to a pan. Heat each tortilla on each side in the oil and put aside on a plate.

 

 

Place some of the enchilada sauce on the bottom of the casserole dish.

 

 

 

Layer Chicken, Cheese and Onions, then roll.

Layer Chicken, Cheese and Onions, then roll.

Dunk the tortilla in the sauce, fill with a little cheese, onion and chicken (I make mine with no chicken actually as I prefer plain cheese). Roll and place seam side down.

 

Roll the remaining tortillas up. Top with more sauce being sure to save some of the sauce for topping before serving.

Red Enchiladas, ready to heat and eat!

Red Enchiladas, ready to heat and eat!

 

 

Sprinkle more cheese on top. Heat until the cheese melts in a 350 degree Fahrenheit oven. 

 

 

 

Classic Roasted Chicken

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When having family or friends over, this is one of the easiest things we like to make.The

Simple Roasted Chicken.

Simple Roasted Chicken.

vegetables are cooked in the same pan and enhanced by the chicken fat flavor. I like to buy whole chickens when they are on sale and freeze them for later use.

 

  • 1 Whole Chicken
  • Butter (or Olive Oil) and Salt and Pepper
  • Rinsed and Whole Carrots, Small Potatoes (like Red Rose or Fingerling). Or, cut larger potatoes into 2 1/2 inch pieces after rinsing the exterior of the potato skin.

 

Preheat the oven to 400 degrees.

 

Remove the neck and bag from inside your Whole Chicken’s cavity (between the back legs there’s a hole, reach in and remove the neck, bag of giblets …)

 

Place the chicken in a roasting pan or casserole dish (we like to use a Paella pan. I like the fat of the chicken but if you prefer the fat to drop off more, use a rack or even the rack from your toaster oven works when placed underneath).

My husband likes to put whole garlic and rosemary under the skin. But just salt and pepper and some oil or butter on the chicken skin and potatoes and carrots is just as delicious. So simple

My husband likes to put whole garlic and rosemary under the skin. But just salt and pepper and some oil or butter on the chicken skin and potatoes and carrots is just as delicious. So simple!

 

Smother the chicken with Butter or Oil.

 

Place the Vegetables around the chicken and drizzle oil and salt and pepper.

 

Sprinkle Salt and Pepper (about a teaspoon or two of each) all over the Chicken in as many places as you can reach.

 

Place in the oven and cook for 75-90 minutes until chicken’s thigh temperature is 165 degrees and juices run clear when pierced.

 

After 30 minutes, using a Baster, baste the vegetables with the drippings.

 

When done, remove and let sit for 15 minutes before slicing and serving.

 

Note that the carrots are baked whole for ease and because otherwise, if smaller, they will cook too quickly. Let your guests cut them while eating them.

Easy Roasted Chicken. Great with a tossed simple salad.

Easy Roasted Chicken. Great with a tossed simple salad.

 

Alternatives: You can flavor your chicken with herbs and garlic if you want to spend a little more time in preparation. My husband will put about 10 cloves or more of whole garlic under the skin with pieces of rosemary that we grow in our front yard along with the salt and pepper and oil. You can experiment with other herbs like Sage or Tarragon.  Herbes Du Provence and Granulated Garlic is what we put on the Roasted Chicken at a restaurant I worked at for many years. And we would stuff the cavity with more whole garlic and season the bird inside and out thoroughly. Fennel is another great addition to the vegetables that surround the chicken (cut into quarters). Brussel Sprouts and even Broccoli also work!

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