Jaime Windrow No Comments

Fiesta Fish

This fish recipe was one of those, “what do I have in my kitchen to make this taste amazing”?   I buy my fish locally, and depending on what the fisherman bring in, I don’t always get a big selection.   When I think of Cod fish, I remember growing up eating this fish with a dab of butter and bread crumbs. Always tasty, but didn’t have that “wow” factor. That, and we can do without some butter and breadcrumbs! Mom – please don’t be mad when you read this! You were my first mentor in the kitchen

So this particular day when I visited my fav local fish shop – Pops Fish Market, this was a fresh catch!   Brought it home, and dove into my pantries.   There I found the Archer Farms Black Bean and Corn Salsa from Target.

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Fiesta Fish
This fish recipe was one of those, “what do I have in my kitchen to make this taste amazing”? I buy my fish locally, and depending on what the fisherman bring in, I don’t always get a big selection. When I think of Cod fish, I remember growing up eating this fish with a dab of butter and bread crumbs. Always tasty, but didn’t have that “wow” factor. That, and we can do without some butter and breadcrumbs! Mom – please don’t be mad when you read this! You were my first mentor in the kitchen ☺ So this particular day when I visited my fav local fish shop - Pops Fish Market, this was a fresh catch! Brought it home, and dove into my pantries. There I found the Archer Farms Black Bean and Corn Salsa from Target.
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Cuisine Southwestern
Servings
Ingredients
Cuisine Southwestern
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Pre-heat oven to 400 degrees.
  2. Mix together spices to make dry rub in small bowl and sprinkle or rub onto fish.
  3. Spray dish and fish with olive oil water (see my tool!)
  4. Bake fish for about 15-18 minutes for a thick piece 1 – 1.25 inches thick
  5. While fish is baking, mix yogurt, salsa and lime juice in small bowl.
  6. Take fish out of oven and top with salsa and yogurt mix.
  7. Sprinkle with shredded cheese and diced tomatos!
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Jaime Windrow No Comments

Tequila Lime Chicken Drumsticks

I was flipping through some Martha Stewart magazines and found this recipe in it’s “clean eating” section. Can I tell you it is the most amazing chicken flavor I have every tasted! I’ve cooked these about 4 times already and have also used the recipe for chicken breasts and strips. Delicious! I will give you the recipe for about 5-6 drumsticks, but it should also be enough for 8-10. Be sure to make extra, because these taste great the next day! You won’t be disappointed 🙂

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Tequila Lime Chicken Drumsticks
I was flipping through some Martha Stewart magazines and found this recipe in it’s “clean eating” section. Can I tell you it is the most amazing chicken flavor I have every tasted! I’ve cooked these about 4 times already and have also used the recipe for chicken breasts and strips. Delicious! I will give you the recipe for about 5-6 drumsticks, but it should also be enough for 8-10. Be sure to make extra, because these taste great the next day! You won’t be disappointed 🙂
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Cuisine Southwestern
Servings
Ingredients
Cuisine Southwestern
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Combine all ingredients including chicken into a ziplock plastic bag. Mix well and keep out at room temperature for 1 hour, turning bag occasionally. (Place bag in bowl or similar in case of leaks).
  2. Preheat oven to 375 degrees.
  3. Place each drumstick on a parchment lined baking sheet making sure that the marinade drips off into the bag first.
  4. Place leftover marinade in saucepan, but don’t turn on the heat yet.
  5. Bake chicken for 32 minutes or until cooked through and golden brown.
  6. While chicken is baking, turn on stove top to high heat to thicken the leftover marinade. Bring to boil until it reduces and is a thickened glaze. About 15-20 minutes
  7. Transfer chicken to a plate or platter and brush each drumstick with the glaze and serve!
Recipe Notes

Use with chicken breasts instead of drumsticks. Bake for 24 minutes. Original recipe called for safflower oil, but any oil should be fine. Original recipe recommended baking for 40 minutes. I found my oven only needed 32 minutes. Test a piece first before eating!

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