Inspiring People to Cook Again
Creamy spicy garlic butter tuscan shrimp in a light and creamy garlic parmesan sauce with sun dried tomatoes. Hold the pasta for a low carb keto approved / keto friendly meal! Everyone loves shrimp and garlic. Shrimp scampi, spicy garlic shrimp and other shrimp recipes are […]
Chicken Cacciatore is one of my all time favorite Italian dishes. I love the rich flavor of the sauce served over rice. I also like this dish because it is so versatile. See my cook’s notes for all of the various ways to shake up […]
Baked Salmon is a simple, healthy dish and so easy to prepare in just minutes. I love pairing it with this cucumber salad because it gives this dish a great crunch and texture. We eat a lot of fish in my house and salmon, in particular is one fish that we have a few times a month. It’s high in omega fatty acids (very good for you) and tastes so good.
I know there are some of you out there who are afraid to cook fish because it’s so easy to overcook. That leaves you with a rubbery dish that no one will want to have again. But trust me when I tell you that cooking fish in the oven like this recipe calls for, is so simple. And my advice is to under cook rather than over cook and you’ll always end up getting it right.
Aside from being a really nice regular dinner for your family, it’s a great dish to make for a dinner party or special lunch. It goes great over salad and can be prepared ahead of time and be ready to pop in the oven when company arrives.
Ingredients:
For the Salmon:
For the Cucumber Salad:
Directions:
Preheat oven to 350 degrees Fahrenheit
Begin by making the cucumber salad. Combine all the ingredients in a bowl and mix well. Cover and place in the refrigerator until ready to serve.
You are now ready to make the fish.
Sprinkle a little olive oil on the bottom of a cookie sheet to prevent the salmon from sticking. Then lay the fillets down making sure they have room between them. Sprinkle with the remaining olive oil, salt, pepper, onion powder, lemon zest and bread crumbs.
Place on the middle rack in the oven and bake for about 10-12 minutes. I generally bake fish fillets for about 10 minutes per inch of thickness.
Once salmon is cooked, you can let it cool for a minute or so and serve with a dollop of cucumber salad on top. Enjoy!
For a simple, easy meal try skirt steak tonight. It’s a very flavorful cut of meat and cooks up in minutes. For a tender bite every time, be sure to cut the meat against the grain as I demonstrate in the photos below. I prefer […]
My Aunt Rosie and my Grandma Reo made this salad all the time when I was younger. This amazing salad can be used in so many ways. It’s great by itself or over some mixed greens. I like to serve it over grilled fish, shrimp, […]
Your whole family will love this dish. When you serve it, I guarantee it will look like something from a fine restaurant. You don’t have to tell them how easy it was to make. If you need to double or triple the recipe, see my notes below. I like to serve this with rice and a vegetable, but it is also great over pasta. You can remove the chicken from the pot and toss in some cooked pasta and top with grated cheese. To make this recipe Gluten Free just use Corn Starch in place of the Flour and Gluten Free Chicken Stock.
Ingredients
8 chicken thighs (I like to use the skinless boneless ones but the bone in is great too)
1/2 cup all-purpose flour or Corn Starch for a Gluten Free version
1/4 cup corn oil
1 sweet yellow onion, sliced thin
12 cloves garlic, peeled and smashed
1/4 cup freshly squeezed lemon juice
4 thin slices of lemon
1 cup chicken broth
A handful of fresh parsley, chopped, plus extra for garnish
3 tablespoons butter
1 cup dry white wine
¼ cup grated Parmesan cheese
Seasoned salt and fresh ground black pepper
Directions
Preheat the oven to 350 degrees F.
Season thighs well on both sides with seasoned salt and fresh ground black pepper. Place the flour in a shallow dish. Then, dredge the chicken in the flour and place on a separate plate. (Dredge=The process of pulling foods through dry ingredients to coat them before cooking.)
Place Dutch Oven pan (picture) with 2 to 3-inch sides on the stovetop. Add oil and heat over medium-high heat. When the oil is hot but not smoking, add the thighs and brown well on both sides, about 5 or 6 minutes. Remove the chicken from the pan and set aside.
Add the onions to the oil and cook, stirring to scrape up any browned bits at the bottom of the pan. Cook for about 5 minutes. Add the garlic, and season with salt and pepper. Cook for another minute or two. Add the wine, lemon juice, and chicken broth. Let mixture simmer for a minute or two. Add the butter and allow it to melt.
Place the chicken thighs on top of the sauce. Top with chopped parsley and lemon slices. Cover with lid, and place in the middle of the oven. Bake for 20 minutes, remove the lid and cook an additional 20 minutes. Before serving sprinkle with a garnish of fresh parsley and the ¼ cup of Parmesan cheese.
Cook’s notes:
If you want to double or triple this recipe, you can brown your chicken in batches in a frying pan and place in a large roasting pan. Make the sauce in the frying pan and add the sauce to the roasting pan with the chicken. Cover with aluminum foil. Remove the foil halfway through the cooking process.
