Tag: Crispy

New Barber Foods Chicken Cordon Bleu & Sauteed Green Beans #SimplySpecialMeals

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SimplySpecialMeals #CollectiveBias

 

We all have those nights where dinner is the last thing on your mind. On busy days (especially Mondays), I just don’t want to think up something for dinner, and  I don’t want to spend the money on delivery.

 

Having a main dish in the freezer, like Barber Foods Stuffed Chicken Breasts, is a lifesaver for busy days. I picked up a 6-pack of Barber Foods Chicken Cordon Bleu from my local Superfresh (you can find them in the freezer section) so that I’m set for future dinners. Look for their new snazzy packaging!

 

The stuffed chicken breasts are individually wrapped so you can make as many or as few as you want at a time. Barber Foods’ Chicken Cordon Bleu is a chicken breast stuffed with savory ham and Swiss and American cheese which is then breaded — they recently updated the recipe to go along with their new packaging, yum! The frozen raw chicken can go right in the oven from the freezer, so no preparation is needed. This allows me to get dinner going as soon as I walk in the door, so helpful!

 

I like to make a quick side dish to serve while the chicken is cooking, so for the Chicken Cordon Blue I decided to make sauteed green beans with garlic and toasted almond slices.

 

Ingredients:

  • 4 Barber Foods Breaded Stuffed Chicken Breasts (I used Cordon Bleu)
  • 1 (16 oz) bag frozen cut green beans
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1/3 cup sliced almonds
  • 4 garlic cloves, minced
  • the juice of one lemon

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Crispy Trout with Warm Parsley-Caper Vinaigrette

I’m in another busy period of work, so expect a lot of quick weeknight dinner meals! Seafood is always a favorite quick meal of mine, and this recipe from Cooking Light’s latest issue is ready in no time! I paired it with an adaptation of a Bon Appetit Couscous recipe.

 

 

The trout is pan seared and then topped with a chunky warm parsley-caper vinaigrette. I’d suggest doubling the recipe so you have some to toss into the couscous!

 

Ingredients:

Couscous:

  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1/2 teaspoon turmeric
  • 1 2/3 cups water
  • the zest of one lemon
  • 1/2 teaspoon coarse kosher salt
  • 1 1/2 cups plain couscous
  • 2 tablespoons fresh lemon juice

Trout:

  • 1/2 cup chopped fresh flat-leaf parsley
  • 2 tablespoons olive oil, divided
  • the zest of one lemon
  • the juice of one lemon
  • 1 tablespoon capers, drained
  • 4 (6-ounce) trout fillets
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 lemon wedges (optional)

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Crispy Coconut Kale with Roasted Salmon Sweet Potatoes and Coconut Rice

I have to admit, kale is really not my favorite green. It tends to, well, taste like a leaf. So I was intrigued when I came across this recipe for Crispy Coconut Kale on Food 52 by Ashley Couse of Bloom & Nourish.  The recipe pairs the kale with oven-roasted salmon, spicy sweet potatoes and creamy coconut rice. I couldn’t wait to try these flavors together!

Note: This recipe for Crispy Coconut Kale with Roasted Salmon Sweet Potatoes and Coconut Rice is gluten free and is thisclose to being Paleo. To make it Paleo-friendly, just do not make the rice.

Ingredients:

  • 1 cup jasmine rice, uncooked (omit to make paleo)
  • 1 can (13.5 oz) coconut milk
  • 1/3 cup water
  • 1/2 teaspoon sea salt
  • 1/3 cup coconut oil, melted
  • 1 teaspoon toasted sesame oil
  • 2 tablespoons coconut aminos
  • 1 tablespoon Sriracha
  • 3 sweet potatoes, peeled and cubed
  • 1 teaspoon paprika
  • 1 tablespoon coconut oil, melted
  • 1 bunch lacinato kale, ribs removed and sliced into strips
  • 1/2 cup unsweetened coconut flakes
  • 1 pound salmon

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Halloween Chewy Crispy Bars

These Halloween Chewy Crispy Bars are a great use of leftover Halloween candy, or would be a really awesome treat to give out on Halloween!

They are simple to make and can be cut into any size you please.

This recipe is adapted from Cooking Light’s October 2013 issue.

Ingredients:

  • Cooking spray and parchment paper
  • 3 tablespoons unsalted butter
  • 1 (10 ounce) package mini marshmallows
  • 6 cups rice cereal
  • 2/3 cup candy corn, plus more for decoration
  • 2/3 cup M&M’s, plus more for decoration

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Crispy Salmon with Herb Salad

Salmon and salad are a great healthy go-to on a weeknight. You can have your meal on the table in under 20 minutes! This salad is a nice alternative to your traditional salads. Made with four different herbs and spicy arugula, the salad adds a ton of flavor to the crispy salmon. The lemon dressing is fantastic as well! This recipe is from Cooking Light’s cookbook: The New Way to Cook Light.
Ingredients: (serves 6)
  • 1 1/2 cups arugula leaves
  • 1 1/2 cups fresh flat-leaf parsley
  • 1 cup fresh cilantro leaves
  • 1 cup small fresh basil leaves
  • 1/2 cup small fresh mint leaves
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1 garlic clove, minced
  • cooking spray
  • 6 (6 ounce) salmon fillets
  • 6 lemon wedges

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Crispy Flounder and Roasted Tomatoes

These Lipman Tomatoes just keep on giving! This time around, I used their gorgeous cherry tomatoes. Cooking Light had a wonderful recipe in their most recent issue for Crispy Flounder and Roasted Tomatoes. Fish is a favorite of mine for weeknights because it cooks so quickly; this meal took me 25 minutes from start to finish.
Ingredients: (this serves 2)
2 tablespoons capers
1 tablespoon olive oil
1 pint cherry tomatoes
Salt and pepper, to taste
A few basil leaves, thinly sliced
1/2 cup panko (Japanese breadcrumbs)
1 tablespoon chopped fresh parsley
2 teaspoons chopped fresh thyme
2 (6-ounce) skinless flounder fillets
Cooking spray
1 tablespoon olive oil

Preheat your oven to 400 degrees. While waiting for the oven to heat up, combine  the capers, 1 tablespoon olive oil, and the cherry tomatoes in an oven safe dish. Toss to coat. Sprinkle with salt and pepper and bake for 20 minutes.
When there is about 10 minutes left on the tomatoes, combine the panko, parsley, and thyme in a shallow dish.
Coat the fillets with the cooking spray and dredge the fillets in the panko mixture. Heat 1 tablespoon olive oil in a nonstick saute pan over medium-high heat and add the fillets to the pan.
Cook for 3 minutes on each side.
The tomatoes should finish almost the same time as the fish.
To serve, add the flounder to a plate. Top with the tomato mixture. Add some fresh sliced basil.
I love how the cherry tomatoes burst in the oven while roasting.
The capers add a little saltiness to the whole dish which is nice. I think you only need 1 tablespoon of capers though, instead of 2.
I couldn’t really tell that there was thyme with the flounder but I loved the parsley flavor. If you’re a thyme fan, try upping the amount to get more flavor.
This was one delicious meal! With the exception of the flounder, the ingredients are things I usually have on hand anyways so this is a great last minute dinner.
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