Fave Fish and Chicken Recipes?

inpastels
inpastels Posts: 1 Member
in Recipes

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!

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Answers

  • nossmf
    nossmf Posts: 14,323 Member

    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
    DiscusTank5 Posts: 729 Member

    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
    billggibson2 Posts: 17 Member

    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
    billggibson2 Posts: 17 Member

    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.

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