Sunday, February 15, 2015

Loaded Baked Potato and Chicken Casserole

2 lbs chicken breasts, cubed
8 potatoes, cubed
1/3 cup olive oil
1 1/2 teaspoons salt
1 tablespoon fresh ground pepper
1 tablespoon paprika
2 tablespoons garlic powder
6 tablespoons hot sauce
2 cups cheddar cheese, shredded
1 cup bacon, crumbled
1 cup green onion, diced

Prep:  Cut Potatoes (No peeling necessary...Yay!) 
Prep:  Cut chicken into 1" chunks. 

Preheat oven to 425 degrees.
In large bowl, mix olive oil, salt, pepper, paprika, garlic powder and hot sauce.

Add potatoes to bowl.

Coat baking dish with cooking spray.
Add potatoes, allow for excess sauce in the remaining bowl.

Toss potatoes around in dish to coat before baking.

Excess sauce left from potatoes.  This will be used with the chicken,
so don't discard!
 Bake potatoes for 45 minutes, stirring every 15 minutes.
Add cubed chicken to bowl with leftover sauce and allow to marinate while potatoes bake.

Mix together cheese, bacon & green onion in separate bowl.

Once potatoes are done, add the chicken then layer toppings over chicken.

Cook's Note:  I have to admit, I pre-cooked my marinated chicken slightly in a skillet BEFORE adding to the baked potatoes.  I just didn't feel comfortable putting the raw meat over the cooked potatoes. Plus, pre-cooking the chicken cubes cut back on the rest of the baking time!  :-)

I pre-cooked/browned my chicken before adding to the potatoes,
but in the original recipe, this was not a step. 

Add chicken to potatoes (pre-cooked or straight from marinade).
Add cheese/green onion mixture on top of chicken. 

Bake for additional 15 minutes or until chicken is done and cheese is melted.

Thursday, February 5, 2015

Pan-Seared Tilapia with Watercress-Mango Salad

4 tilapia fillets (about 1 1/4 pounds total), halved lengthwise
Kosher salt and freshly ground black pepper (or Old Bay Seasoning)
1/4 cup plus 2 teaspoons olive oil
2 tablespoons fresh lime juice
2 teaspoons honey
2 teaspoons grated fresh ginger (or ginger paste)
1/4 teaspoon crushed red pepper flakes
6 cups watercress (from 1 to 2 bunches), thick stems removed
1 ripe mango, cut into small pieces
1/2 medium red onion, thinly sliced

Prep: Soak watercress in cool water for a few minutes to remove any dirt.
Drain in colander. 

Prep:  Cut off tough stems of watercress and pat dry.

Prep:  Cut onions

Prep:  Peel and slice mango. 


Season the tilapia with ½ teaspoon salt and ¼ teaspoon pepper (1/2 teaspoon of Old Bay Seasoning).  Season both sides of fillet.

Heat 1 teaspoon oil (and a bit of butter, if you'd like) in a large nonstick skillet over medium-high heat.

Add half the tilapia and cook until opaque throughout, about 4 minutes per side. Transfer to a plate. Repeat with 1 teaspoon oil and the remaining tilapia.

In a small bowl, whisk together the lime juice, honey, ginger, crushed red pepper, the remaining ¼ cup of oil, and ¼ teaspoon each salt and pepper.

Divide the tilapia, watercress, mango, and onion among plates. Drizzle with the dressing.