Baked Spicy Halibut Fillets

Baked Spicy Halibut Fillets

If you want a blackened look, sear the seasoned tops in a well greased skillet over high heat for about 1 minute before baking, and cut about 2 minutes off of the baking time.

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Cook Time: 12 minutes

Ingredients:

• 1 1/2 to 2 pounds halibut fillets, cut into 6- to 8-ounce portions
• Extra virgin olive oil or olive oil spray
• Salt and pepper
• 2 teaspoons Creole seasoning
• 1 teaspoon sweet paprika
• 1/2 teaspoons dried leaf thyme
• 1/4 teaspoon dried oregano
• Dash garlic powder

Preparation:

Heat the oven to 400° and position the oven rack in the center of the oven. Line a baking dish with foil and grease with olive oil. Wash halibut fillets and pat dry. Rub the fillets all over with olive oil and sprinkle lightly with salt and pepper. In a shallow bowl, combine remaining ingredients. Dip the tops of the fillets lightly in the seasoning mixture, or sprinkle with the mixture if you'd like a more lightly seasoned fish. Place the fillets in the prepared baking pan, seasoned side up. Bake the halibut for 10 to 12 minutes, or until the fillets are cooked through ( a little less time if you sear the tops before baking).

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Chicken Receipes

Chicken in Every Pot Pie

Ingredients

4 cups cubed, cooked chicken meat
1 1/2 cups chicken broth
1 1/2 cups frozen green peas
4 carrots, sliced
1 (10.75 ounce) can condensed cream of mushroom soup
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 cups baking mix
1 1/4 cups milk
1 teaspoon garlic powder
1/2 teaspoon celery seed
1/4 teaspoon paprika

Directions

1. In a saucepan combine chicken, broth, peas, carrots, soup, salt and pepper. Bring to a boil, stirring occasionally.
2. Meanwhile, combine biscuit mix, milk. garlic powder and celery seed (mixture will be thin).
3. Pour hot chicken mixture into 9x13 greased oven proof dish. Immediately spoon biscuit mixture evenly over the top of chicken mixture. Sprinkle with paprika.
4. Bake, uncovered at 350 degrees F (175 degrees C) for 30-35 minutes or until topping is golden brown.

Fried Chicken Tenders

Ingredients

• 1 cup all-purpose flour
• 2 cups Italian-style seasoned bread crumbs
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper
• 2 eggs, beaten
• 2 tablespoons water
• 24 chicken tenderloins
• 2 quarts oil for frying
• 1 cup mayonnaise
• 3 tablespoons prepared horseradish
• 1/2 cup sour cream
• 1 dash Worcestershire sauce
• 3 tablespoons prepared mustard

Directions

• Place flour in a shallow bowl. Place breadcrumbs in a separate shallow bowl, and mix with ground black pepper and cayenne pepper. Place eggs and water in a small bowl.
• One piece at a time, coat the chicken in the flour, the eggs and the bread crumbs, and set aside.
• Heat oil in a deep fryer to 375 degrees F (190 degrees C).
• In small batches, fry chicken 6 to 8 minutes, or until golden brown. Remove chicken, and drain on paper towels.
• In a separate small bowl, combine the mayonnaise, horseradish, sour cream, Worcestershire sauce and mustard. Mix well, and serve with the chicken for dipping.

Crockpot Chicken with Dry Rub Recipe

Easy Crockpot Chicken Recipes

Method 1-

Indredients
1 Chicken-cut up ( 3 to 4 pounds chicken parts)
Melted butter (2 tbsp.)
Salt and pepper
Cream of mushroom soup or cream of celery soup (1 can)
Dry Italian Salad dressing (2 tbsp.)
Cream Cheese-cut in cubes(6 ounces)
Finely chopped Onion (1 tbsp.)
Dry White Wine or Sherry (1/2 cup)

Wash the chicken and pat it dry. Then, brush with butter and add little salt and pepper. Now, place the chicken pieces in crockpot. Next, sprinkle some dry salad mix over the chicken. Cover and cook it on low flame for around 5-6 hours.

Mix some soup, cream cheese, wine and onion in a saucepan one hour before serving. Cook until it smoothens and pour it over the chicken. Now, cover and cook the chicken for at least 30 minutes.

Once done, serve it with sauce, rice and noodles.

Method 2-

Ingredients
Roaster Chicken (1)
Red Onion (1)
3-4 Sprigs Cilantro
Goya Adobo with Lemon seasoning (1/2 tsp)
Minced garlic (1/2 tsp)
White Vinegar (1/4 tsp)
Sazon Goya (1 or 1/2 envelope) with Cilantro and Cumin flavors
Sofrito (1 Tbsp)

Wash the chicken thoroughly after removing the giblets from the roaster. Next, pat it dry with some paper towels. Now place it in the crockpot. Use some white vinegar on the chicken. Add a drop to the cavity. Next, you have to rub the skin with some adobo and also sazon. Now, use the sofrito for the final rub.
Then, peel the red onion and cut it in half. Break the cilantro using your fingers and rinse it well. Then, place the onion in the cavity.

It is now time to place the chicken in the crock pot. Plan and set the time you require to cook the chicken.

Method 3-

Ingredients
Black beans-rinsed and drained (1 can)
Whole kernel corn-drained (2 cans)
Salsa (1 cup)
Skinless and boneless chicken breast halves (5 or 6)
Shredded Cheddar cheese (1 cup)

Mix the black beans, corn, and 1/2 cup of the salsa in the crockpot. Next, add the chicken breasts and pour the remaining 1/2 cup salsa over the chicken. Cover and cook for approximately 3 hours in the crockpot until the chicken is tender. Do not overcook or you will end up with a very dry chicken.

To make it more delicious, sprinkle some cheese on top and cook again around 15 minutes until the cheese melts.

American Macaroni Pizza Recipe

Ingredients:

1 2/3 cup elbow macaroni
4 ounces American cheese slices -- cut into strips
2 eggs -- lightly beaten
2 tablespoons olive oil
***TOPPINGS***
3/4 cup tomato sauce
1 clove garlic -- minced
1 1/4 teaspoon dried oregano
1 1/2 cup shredded mozzarella cheese
16 pepperoni slices

Directions:

Preparing the crust: Preheat oven to 375°F. Bring a large saucepan of salted water to a boil. Add macaroni and cook until tender but still firm, 6-8 minutes. Drain pasta.

While pasta is still warm, return it to the saucepan and toss with American cheese and eggs.

Lightly brush a 12" pizza pan or ovenproof skillet with oil. Spread pasta mixture in the pan, pressing firmly with the back of a wooden spoon; bake crust for 10 minutes.

Topping the pizza: Spread tomato sauce evenly over the pasta, leaving a 1" border around the edges. Sprinkle with garlic and oregano; top with mozzarella. Place pepperoni slices on pizza in a spiral pattern.

Bake pizza until cheese is melted and bubbly, about 20 minutes. Cut into wedges and serve.