Yep, this is the same one I use. If I’m super lazy I just mix diced garlic up into melted butter and squeeze a lemon into it. 🙂 I find it takes a little longer to cook, maybe 20 minutes. And you don’t have to use Italian seasoning if you don’t have it. Oregano, Parsley, Basil… You can have some fun here.
- 1¼ pound sockeye or coho salmon (preferably wild caught)*
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 2 tablespoons cold butter, cubed
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon Italian seasoning
- ¼ red pepper flakes
- 1 tablespoon chopped parsley, for garnishing (optional)
- Position a rack in the center of the oven and preheat the oven to 375ºF. (see notes)
- In a saucepan over medium heat, combine the lemon juice and minced garlic, allow the lemon juice to reduce to 1 tablespoon. Add in 1 tablespoon of butter, remove pan from heat and swirl so the butter starts to melt. Place back on the heat for a few seconds, removed and continue to swirl until butter completely melts. Repeat with second tablespoon of butter. When butter is completely melted, remove sauce from stove.
- Place the salmon filet in a piece of foil large enough to fold over and seal. Using a brush or spoon, brush the salmon with the garlic butter sauce. Season with salt, pepper, Italian seasoning, and red pepper flakes. Cover with foil so that all sides are properly closed so the sauce does not leak.
- Bake the salmon for 12-14 minutes or until firm. Open the foil and allow the fish to broil under the broiler for 2-3 minutes, keeping an eye on it so the fish does not burn. Remove from oven, top with parsley. Serve immediately.
This is the one that kind of tastes like KFC. The trick to this one is the pan – a cookie sheet with sides that are high enough to keep stuff from leaking out the side. You melt butter in the hot cookie sheet, and it helps the breaded chicken to brown.
The original recipe is here: http://www.justapinch.com/recipes/main-course/chicken/baked-kfc-chicken.html
1 Tbsp season all (we use Lawrys)
1. Place thawed chicken breast tenderloin strips in a bowl of milk. Let soak for 20-30 min.
Preheat oven to 400 degrees. Cut 1/2 stick of butter into a few pieces and place in a 9×13 pan. Melt butter in pre-heated oven.
2. Spread melted butter around the bottom of the pan. Lightly spray the pan, if needed, to make sure that there are no dry spots
3. Shake excess milk off of chicken and completely coat each piece with the seasoning mix. You can either shake the chicken in the bag, until coated, or dip each piece in the bowl until coated.
Place each piece of chicken in the pan.
4. Cook for 20 min. Turn each piece of chicken and continue cooking for 20 more minutes, or until cooked through. I often find it doesn’t take as long on the other side.
Ok, so basically what you are doing is adding some flavor and hopefully making it a little more tender.
Marinades are usually a combination of oils, spices, and perhaps a flavored vinegar or citrus fruit.
You can use an Italian salad dressing, a bottled marinade (you will usually find this with the BBQ sauces), or a packaged one you might have to add water, oil, vinegar to (find this usually with the packaged gravies.)
For bottled pre-prepared marinades, I like Earnest J Stubbs and Mojo Carillo (usually Latin foods aisle, and not expensive at all.)
Or, you can experiment and make your own. If you want to do this, start with maybe 1/4 cup olive oil, tablespoon of vinegar (there are lots of different kinds), salt, pepper, and maybe a little ground red pepper – whatever floats your boat. You could even dice up some garlic, perhaps 1/2 teaspoon.
Place the chicken in a big baggie with the marinade and put it in the fridge for at least an hour, longer is better.
But not too long. More than 24 hours is too much, especially if you’ve added lemon juice. Ask me how I know.
This is so easy.
It’s best if you marinate the chicken, but you don’t have to. I’ll post something about marinating chicken.
You will need:
- One boneless, skinless chicken breast
- Marinade (if you like)
Here’s what you do:
- Have the chicken ready. If the breast is really big and thick, tenderize it: Take a big sheet of plastic wrap, put the breast on one half and fold the other half over. Beat the shit out of it with something, anything sturdy – a pot, doesn’t matter – until it gets a little skinnier. This makes it taste a little better.
- Get the George out and don’t forget to put the little black plastic drip tray thingy under the front of it to catch the juices. Plug him in; heats up quickly.
- Open George up and notice, top and bottom are both black cooking surfaces. Spray both with Pam, so your chicken doesn’t stick. If your breast is now too big, you can trim it.
- Put the breast on the bottom and close it.
- This will literally take 5 minutes or so to cook, because you are cooking from both sides. Goo drops into the drip pan thingy.
- Chicken is done when you cut into it with a knife, and the meat is not pink but white.
Now you have chicken for wraps, salads and quesodillas. One breast could last you a couple of days.
Hope you remember eating this one! This takes about 4 hours in the crock pot.
You will need:
- one or two boneless, skinless chicken breasts
- 1 can cream of chicken soup (store brand is fine, I like the low-fat, low sodium ones)
- 1 box chicken Stove Top dressing (store brand is fine)
- Salt and pepper, if you like
Here’s what you do:
- Make the dressing according to the package directions
- Spray your crock pot with Pam so you can wash it out easily later
- Dump the dressing into the crock pot
- Throw the raw chicken breasts in on top
- Dump the cream of chicken soup on top of that and maybe spread it around a little
- Add a little salt and pepper if you like
- Set the crock pot to low, and cook for 4 hours. Remember I once cooked it for too long and the chicken was like rubber, so don’t do that. Maybe check it after 3 hours.
- The chicken is done when it is very tender, and if you cut into it with a knife, it’s white, not pink, and the juices run clear