Monday, March 2, 2015

No Contest for Recipe of the Week

We typically have company on Saturday night,
so I try to make a nice meal.
Occasionally a frozen pizza slips in,
but not too often.
As we concluded the meal on Saturday night,
my guest said, "This is one for the blog."
I have to admit it was very good
and we all enjoyed it with some Cilantro-Lime Quinoa and Carrot Fries.
The original recipe can be found here.
Blackened Chicken With Avocado Cream Sauce
Ingredients for Blackening Seasoning:
  • 2/3 cup paprika
  • 3 Tablespoons plus 1 1/2 teaspoons of Lawry's Seasoning Salt
  • 4 teaspoons garlic powder
  • 4 teaspoons onion powder
  • 4 teaspoons dried oregano leaves, crushed
  • 4 teaspoons cayenne pepper
  • 2 teaspoons black pepper
  • 2 teaspoons dried thyme leaves
  • 2 teaspoons gumbo file powder
Combine, then put 1/4 to 1/3 of the mixture on a plate.
Take 4 boneless/skinless chicken breasts sprinkled with sea salt
and lightly coat in the seasoning mixture. 
Put chicken in a buttered baking dish and cook for 20-30 minutes at 325 degrees.
Ingredients for Avocado Cilantro Cream Sauce
  • 2 ripe avocados
  • 1/3 cup Fage Total Greek Yogurt, full fat, plain
  • 1 "handful" cilantro leaves, fresh
  • 1/2 teaspoon sea salt
  • juice of 1/2 of a lemon
  • 1/4 teaspoon garlic powder
Put the above ingredients in your food processor.  Whirl until smooth.
The chicken has some "bite" so the sauce is a cool complement.
This Week's Menu:
Sunday: Pizza with the College Kids
Monday:  Smoky Black Bean and Sweet Potato Chili
Tuesday: Italian Salmon Cakes with Bacon
Wednesday: Chicken with Cilantro and Feta
Thursday: Fish with Buttery Almond Topping
Friday: Pork Tenderloin AuJus
Saturday: Skillet Chipotle Chicken

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