Fave Fish and Chicken Recipes?

inpastels

I’m trying to keep to chicken and fish, but I feel like it always tastes the same everytime I make it! I think I’m just not that creative 😂
I usually prefer salmon as my choice of fish, but I eat just about any of it!

nossmf

We have a rotating selection of chicken recipes, including (but not limited to):

Bulgogi
Chicken spaghetti
Pot pie
French onion
Sliders
Stir-fry
Roast chicken & veggies
Peanut chicken
Crock pot chicken alfredo
Gyros
Baked chicken with buttered noodles
Parmesan chicken
Fried chicken
Soy skillet chicken
Jambalaya
Brown sugar chicken thighs
Karage
Kabobs
Buffalo wraps
Adobo
Empanadas
Taquitos
Orange chicken
Fajitas
Honey chicken
Paella

How do you prepare your salmon? I wrap my fillet in aluminum foil with butter, garlic powder, seasoned salt and onion powder, then either bake for 25 minutes at 350 or place on top of the grill at medium heat for 15 minutes.

DiscusTank5

We bake salmon in foil (or parchment paper) also, but with a honey and mustard baste.

Occasionally, for a variation I'll use maple syrup and chopped walnuts.

@nossmf your array of chicken recipes is impressive!

billggibson2

I found a recipe online for baked tilapia, and it turned out fine, and I've fixed it twice. I soak the filet in homemade buttermilk first (whole milk with a little vinegar or lemon juice added). You coat the tilapia filet with the following: Panko bread crumbs in a shallow dish, added some grated Parmesan cheese, garlic powder, dried cilantro, marjoram, cayenne powder and S&P. You bake at 450 degrees for about 10 minutes. But, the clincher for me is adding a little "Spicy Chili Crisp" on top. I think I had some cabbage slaw with the baked fish. I shred red cabbage, slice some sweet onion, a dollop of mayo and add some mung bean sprouts (for extra crunch) & a little sweetener (no sugar, I'm type 2).

billggibson2

As far as varying the flavor of your chicken… I can go two completely different directions in flavors, but start with the exact same ingredients: diced chicken breast, diced carrots, onion and tomatoes (canned, roasted fine). Choose whether you want a Mexican or India Indian flavor influence. Patak's Mild/Hot Curry Paste for the Indian flavor, or Herdez Salsa Ranchera (spicy) for the Hispanic influence. Exact same meat and veggies, but two different flavors. And you can then throw in some chopped cilantro or basil depending upon the route you've chosen this time.

About once a month, I might buy a whole rotisserie chicken (only about $8) and can make about 5 meals (one meal is chicken salad) out of it, and if I want to make homemade chicken stock, I have a carcass to add to some onion, carrots & celery.

lyn1677

I was recently looking for more recipes with fiber and came across this one: https://munchinwithmaddie.blog/wprm_print/high-protein-spinach-artichoke-chicken-casserole

I will make it again for sure! Served with rice for my kids, extra steamed veggies for me.

acpgee

This is my favourite marinade for roast chicken. If you don't want to turn on the oven (because it is too hot) do chicken thighs or drumsticks in the air fryer. I normally make a bigger batch of the marinade. If you buy chicken pieces in bulk and portion into ziplock bags to freeze, freeze it in the marinade. The marination won't work while frozen but if you defrost overnight in the fridge the marinade will work it's magic.

https://hot-thai-kitchen.com/ultimate-bbq-chicken/

acpgee

For any flat skin on fillets such as sea bream, or sea bass I pan fry medium to high two minutes skin side down and one minute skin side up. Dry the fish fillets with paper towel, season, then brush a little olive on the fish instead oiling the pan. Serve with a wedge of lemon or any tart sauce.