Kitchen First! Fish Dinner

So walking through the grocery store I noticed that Tilapia was on sale, and it looked pretty good. I figured it was time for me to break outta my comfort zone and try something new. I've had tilapia before & I enjoy it. But my dad always made the best fish and I'm hesitant to try others...

But I decided on a nice tilapia franchese dinner since my uncle had given me a recipe that Dad use to make. On my way home, I decide that I'm just going for a cajiun style fish and deal with the franchese later. So I start cooking....

Ingredients:
1 Filet of fish (I, of course, had tilapia)
Some Cajiun seasonings (I used a combination of paprika, cayenne pepper, chili powder, red pepper flakes, S&P)

Directions:
1. Rub the fish with the dry rub.
2. In a heated sautee pan, cook the fish (presentation side down) for about 3 minutes.
3. Flip fish and let it cook about 2 minute
4. Set the oven to "broil" and drop the pan in for about 1~2 minutes depending on the strength of the broiler.
5. Take out & enjoy

Overall:
Mmm... So I totally overcooked the fish. It was alright, but I didn't enjoy eating it. Not to mention the rub I used was full of fail. Next time I'll combine with flour and dredge with egg and that jazz. But It was my first attempt by myself without a recipe to go off of, so I'm not too heartbroken.

Teryaki Pork

• Pork Shoulder
• teryaki marinade
• 2 tsbp Worcestershire sauce
  
• paprika
• cumin
• salt & pepper
• half diced red onion
• 2 chopped scallions

1. Rub pork with Paprika, cumin, salt, pepper.
2. Put in crock pot. Add Teryaki until pork is coated.
3. add onions, Worcestershire sauce, scallion.
4. Low for 8-9 hrs

Overall: YUMMY! No pictures because I was lazy, but I was REALLY suprised because I was just throwing stuff together. lol... I'll revisit once I make again.

Caprese Chicken Rollatini

Caprese Chicken Rollatini

For the Chicken Rollatini:

• 2 chicken breasts
• 2 tbsp pesto sauce
• A few slices of Mozzarella cheese
• Balsamic Vinegar
• cooking twine.
  

Recipe for the tomato Bruschetta can be found here

Directions:

1. You need to pound the chicken to about 1/8-1/4 thickness. The best way to do this either a)wrap your butting board in plastic wrap. Place one chicken breast in the center. Cover the chicken with an additional piece. or B) place chicken in a gallon sized ziploc bag and zip up. To evenly pound the chicken, start from the center of the chicken and work your way out. Repeat for 2nd breast.*note- if you are using a ziploc bag this can be tricky when the chicken becomes too big for the bag.

2. Take the tbsp of pesto sauce and spread on the chicken.

3. Add a slice of the mozzarella cheese. If you are slicing cheese by hand, try to make it as thin as possible. Don't add too much or it becomes impossible to roll.

4. Tie with cooking twine.

Chicken should look like this. I added too much cheese so it was coming out.

5. Put both chicken breasts on a baking sheet lined with tin foil (I sprayed with Pam for good measure). In a 350 degree oven let the chicken cook for about 40-45 minutes.

6. When ready to serve garnish with Bruschetta and a drizzle of Balsamic vinegar.

Been playing with photoshop. Which image is more appealing to you?

OVERALL: For my first attempt in a while at making an original dish I was really happy with this one. Originally I wanted to add the tomato into the rollatini as well, but decided that I'm not a fan of warm tomatoes.

My chicken was not thin enough. I spent probably 30 minutes pounding chicken with a frying pan (I don't have a meat pounder) while my roommate was watching T.V. So I probably should have gone a bit longer on both. My other mistake was using fresh Buffalo mozzarella cheese. When I checked up on the chicken, most of the cheese had melted out because it's like 80% water. I would used a sturdier mozzarella for this or perhaps skips the cheese in the middle and add it ontop halfway through cooking.

Also, the bruschetta was very good! It will probably be my go to recipe.

I was very happy with this meal and I'll keep working on perfecting it.

Cajun Chicken

Cajun Chicken

• 1 tbsp all purpose flour
• 1 teaspoon Poultry Seasoning (I used Seasoning Salt from my new spice rack, same amount)
• 1/2 teaspoon paprika
• 1/2 teaspoon Cayenne Pepper
  
• 1/4 teaspoon pepper
• 1 Boneless Skinless chicken cutlet
• 2 tbsp veggie oil

1. In a large plastic bag combine all dry ingredients. Add chicken. Shake it!
2. Before you put your chicken in the pan, make sure the oil is ready to cook, adds to the crispiness.
3. Cook for 6-8 Minutes.

cooking away....

Finished Product.

OVERALL: This was a recipe I found in a magazine my grandma gave me over winter break. The flavor was really good, not too hot. If you like spicy food you might want to add a slight bit more Cayenne pepper, but I was fine with the amount recommended. I very much enjoyed the crispiness of the chicken. Very good. Also, this recipe was for chicken breasts, but lately I've preferred the chicken cutlets because they are thinner & cheaper.

Orange Chicken Dinner

Today was an intense day in the kitchen. After a failed cookie experiment, I decided to make dinner for the Fam. My mom and step dad have been working really hard remodeling a townhouse we have to rent out by wednesday. So I used this recipe (with variations)

The flavor of the chicken was awesome, I would seriously be content to have this chicken with mashed potatoes and peas. For the vegetables we used sauteed onions and carrots, and canned peas and corn. Not really a fan of the veggies, but the carrots and onions were good. It wasn't my idea to put in the corn and peas, but whatever. Add in the Pad Thai noodles we had, and it was good. I don't really like the texture of pad thai though, so for me I mainly picked at the chicken. Also, we didn't use peanut oil or oyster stock. I like using things in the panty, and keeping the grocery bill to a minimum.

I would definetly make this chicken again, but only the chicken!