Baked Creole Honey Butter Salmon
Ingredients
Instructions Preheat oven to 425F.
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We LOVE Chicken Fajitas. Even more so, the chicken fajita Protein Bowls from Qdoba. We don't love their price and most times don't have the time to drive into town to get them. Add in the stress of pandemics and our decision was to make them ourselves!! You can make up a huge batch of the chicken at home and then add what you want to your own bowls through the week. Great for lunches or dinners! Just assemble and enjoy! Diane
Chicken Fajita Protein Bowl Ingredients: (for the Fajita Chicken) 1 large yellow onion, sliced long and thin 1 large green, yellow or orange bell peppers, seeded and sliced long 1 large red bell pepper, seeded and sliced long 3 large cloves garlic, minced 1 1/2 pounds chicken breast, sliced into thin strips 2 Tablespoons canola or olive oil Spice Mix** For Homemade Mexican Spice Mix **: (for the fajita chicken) 2 tsp. chili powder 1 1/2 teaspoons smoked paprika 1 teaspoon granulated onion 1/2 teaspoon garlic powder 2 teaspoons cumin 1/8 teaspoon of cayenne 1/8 teaspoon ground black pepper 1 teaspoon salt 1 Tablespoon cornstarch Directions: Preheat oven to 400°F. Place sliced onion, peppers, and garlic with chicken in a 9x13 baking dish together. In a small bowl, mix all dry seasoning mix and spread over chicken and veggies. Drizzle oil over all and mix everything together until all ingredients are well seasoned. Bake uncovered for 25 minutes and then give the entire mixture a good stir. Finish baking the remaining 10 minutes. Assemble your protein bowl with all your favorite toppings too: My Bowl shown has shredded lettuce carrot and cabbage on the bottom (some people add brown or white steamed rice or a cilantro lime rice) then top with baked fajita chicken, salsa, black beans, green onion and toasted sesame seeds along with a light mexi-ranch dressing. Optional additions: your favorite dressing, sour cream, guacamole, avocado, ranchera or green chile sauce or salsas, shredded cheese, tomato, shredded lettuce, fresh cilantro, sour cream, salsa, crushed roasted peanuts, toasted pepita seeds, lime rice, black or pinto beans and green onion.
These decadent chocolate donuts are not only lower in fat then their 'fried' counterpart, they are easy to bake. The beautiful 'orange jazz' dark chocolate glaze enhances the overall flavor. Forte Chocolates shared some of their chocolate bars with me, and they are wonderful for baking both savory and sweet dishes. The chocolates at Forte are created by Master Chocolatier Karen Neugebauer, among one of the top Chocolatiers in the World today. Forte Chocolates motto is "Celebrate Life with Chocolate" which I wholeheartedly agree with! ~Enjoy! Diane
Baked Chocolate Donuts with Forte Chocolates Orange Jazz Glaze Donut Ingredients: dry: 2 cups Cake Flour 3/4 cup granulated sugar 2 teaspoons baking powder 1 Tablespoon chocolate powder 1 teaspoon salt wet: 3/4 cup heavy cream 2 eggs, slightly beaten 2 tablespoons butter, melted 1 teaspoon vanilla paste Directions: Preheat oven to 425 Spray donut pan with non-stick cooking spray. In a large bowl, sift together all the dry ingredients. Add in all the wet ingredients. Mix until just combined. Fill each pan cavity approximately 2/3 full (the batter will be thick, I use a ziplocked bag with the batter inside, twist bag, push all the batter to one lower corner, snip with scissors and fill pans.) Bake 7-9 minutes or until the tops of the doughnuts spring back when touched. Let cool in pan 4-5 minutes before removing donuts from pan. Finish donuts with my Forte dark chocolate glaze topping recipe *below. Chocolate Donut Glaze: 2 1.58oz Forte Orange Jazz Chocolate Bars 2 Tablespoons unsalted butter 2 teaspoons light corn syrup 2 teaspoons water Directions: Place all the glaze ingredients in a microwave safe bowl, microwave at 20 second intervals, stirring in-between until all ingredients are melted and mixed. You can dunk warm donuts or wait until they are completely cooled. *We like eating warm donuts, fresh from the oven with the rich glaze...oh so good! Recipe Yield: Makes & Glazes 12 Donuts ********* I want to thank Forte Chocolates again for sending me chocolates and for being a sponsor for #choctoberfest 2018 If you would like to find out more about Forte Chocolates, click HERE. They do have a coupon code to use as part of celebrating Chotoberfest - buy two bars and get one free! How awesome is that?! Coupon Code: CHOCTOBERFEST2018 Please note too that Forte has a promotion starting October 15th for their Facebook and Instagram Followers called: The Forte Holiday Bake-Off! All opinions expressed on my website and this blog post are my own. ********* I really like this recipe because not only is it quick and easy to make but, its less fat then frying the fish in oil and doesn't use mayonnaise to coat the fish like some other recipes I have seen. The key is the olive oil cooking spray - it provides a nice crunchy crust on the panko.
~Enjoy! Diane Panko Crusted Oven Baked Cod Ingredients: 2 lbs Cod (you can cut into larger 'square/cubes' or leave as whole long filets) 2 cups panko breadcrumbs 1 egg 1/2 teaspoon garlic salt 1/2 teaspoon onion powder 1/2 teaspoon dried parsley flakes 1/4 teaspoon black pepper pinch of red pepper flakes, optional - if you want a little "kick" cooking spray (I use olive oil spray) Directions: Preheat oven to 450 degrees.
Recipe & Photo by: Diane Baker for Canning and Cooking at Home It doesn't take much to whip up this family friendly dinner! I ran across this recipe over at Cozycakes Cottage (original recipe here) and I am glad I did!! Her recipe hits the mark perfectly and creates a wonderful dish that is perfectly spiced using your own ingredients and leaving out all the salt, preservatives and fillers that commercial season packets can contain...
My husband suggested that we also go ahead and make up the same dish in the oven (leaving out the chicken) and stir in some of his famous grilled shrimp at the end of cook time (can't wait for that!) or some of his chili-lime grilled steak strips...hey - I am all for that!! YUM! This is a super addition to our recipe box. Most other "oven fajitas" recipes you see out there say: "add one packet of taco seasonings"...to that I say, "really?!" to this I say "REALLY good!" I dare you to try this one and not love it! I served mine with my home-canned ranchera sauce and a side of refried beans.to round it all out...super easy, super tasty, and better for you! ~Enjoy! Diane Baked Chicken Fajitas Ingredients: For seasoning: 2 tsp. chili powder 1/2 Tbs smoked paprika 1 tsp. granulated onion 1/2 tsp. garlic powder 2 heaping tsp. cumin 1/8 tsp. of cayenne 1/2 tsp. salt plus another 1/2 tsp., separated 2 tsp. cornstarch For fajita mix: 1 large onion, sliced 1 green bell peppers, seeded and sliced 1 red bell pepper, seeded and sliced 1 cup mushrooms, sliced, optional 2 large cloves garlic, minced 1 lb. chicken breast, sliced into thin strips 2 Tbsp. canola oil tortillas Optional additions: ranchera or green chile sauce, cheese, tomato, shredded lettuce, cilantro, sour cream, salsa, crushed peanuts, lime slices Directions: Preheat oven to 400°. Place onion, peppers, mushrooms, and garlic in a 9x13-in. baking dish. Add chicken and mix together. In a small bowl, mix all seasoning ingredients except for ½ tsp. salt and spread over chicken and veggies. Drizzle oil over all and mix everything together until all ingredients are well seasoned. Near the end of bake time, sprinkle the remaining ½ tsp. of salt over the chicken and vegetables, and stir. Bake uncovered for 35-45 minutes until chicken is cooked through. Serve with warmed tortillas and any additions you choose. Recipe by: Cozycakes Cottage Photos by: Diane Baker for Canning and Cooking at Home |