Article
January 30, 2012
by Stefanie Paulson

Chicken and Rice Bake

I have been looking out for some good casserole type meals that are quick and easy. I always like being able to throw some ingredients into a dish, pop them in the oven, and do some reading while it bakes. No one has to know the oven does all the work right?

So I found the inspiration for this meal over on Big Oven, one of my favorite cooking apps on my iPad. A simple, savory chicken and rice dish. And despite the heavy helping of broccoli inside, Tyler still liked it too.

What You Need:

2 chicken breasts, thin
3/4 cup rice (I used brown)
1 can condensed cream of broccoli soup, low fat (any other kind is fine)
1/2 package frozen broccoli
3/4 cup of water or so
fresh ground pepper
cayenne pepper
garlic powder
dried thyme
1/2 cup or so of shredded cheddar cheese

To make, mix the rice, water, and the can of soup in your baking dish. Then stir in the broccoli and add a little black pepper. I seasoned the chicken breasts on both sides with some pepper, garlic, cayenne, and thyme and then snuggled them into the dish.ready for the oven

Cover the entire dish with aluminum foil and place into a 375 degree oven (I now have a oven thermometer, so I can actually semi-monitor my oven temp and try and keep it steady). After about 30-40 minutes, it should be done. Cook until the liquid is absorbed and the chicken is cooked all the way through. Once the dish is done, top with the shredded cheddar cheese and allow to melt. For an added touch, add some breadcrumbs (or crushed cornflakes) on top and give it a quick pass under the broiler to develop a slightly crispy top layer.all done - looks great!

With a nice, fresh salad or some extra fresh steamed veggies you have a delicious dinner. Enjoy!

Article
November 13, 2011
by Stefanie Paulson

Savory Baked Snapper

So one of my favorite things (as those who have read other posts can attest to) are these little spice bundles that are sold along with green onions at the local market here. I love that I can get some fresh herbs and spices for basically free around here. But I had picked up a couple really nice bundles at the market and they always include this little leafy herb known here as shadow benny. I have only more recently actually learned what it is called, but it smells so savory and delicious I have thrown it in a few meals here and there when it just felt right. But inspired by this savory, almost stew-like herb – I decided to play around with a savory snapper dish.

What You Need:

2 snapper fillets
green bell peppers, sliced (or any other color, but green are local here)
onion, sliced
4 bay leaves
2 shadow benny leaves (optional)
2-3 limes, sliced
green onions, chopped
black pepper

What I did was I first constructed some aluminum foil baking pouches. I sprayed the inside lightly to prevent the fish from sticking. Then I quickly sautéed the bell peppers and onions to give them some flavor and assure they would be soft and added about 1/4 to each pouch. Then I placed in a bay leaf and then laid my fish filet, skin down, on top. I seasoned the top well with pepper, placed my shadow benny leaf, and then covered it with lime slices. Then I added another bay leaf and topped another 1/4 of the vegetables in. Fish in the pouches ready for the oven!

I closed up my little foil pouch and placed them into the oven, at about 350 degrees or so (my oven has numbers, so I went with 3 in my 1-4 scale, whatever that is). Once the fish was cooked and flaked easily, I considered them done and served them up with some fresh veggies and probably some rice, Tyler’s favorite. The fish was so moist and so flavorful!Cooked and Ready for Eating

We were in love with this dish. I highly recommend it. And for all of my oven-less friends on the island, a toaster oven is your best friend so don’t forget it can bake too! You so need one. Enjoy!