Category: Main Course

Baked Guava Chicken

5/5/2014

Break out of the boring dinner time routine by making an irresistible guava sauce perfect for marinating and dipping baked chicken.

Yield: Makes 6 servings

Ingredients

1/4 cup fresh lemon juice
1/4 cup soy sauce
2 teaspoons ground allspice
1 teaspoon Hawaiian salt or sea salt
1/2 teaspoon freshly ground pepper
1 cup water
1 tablespoon cornstarch
2 to 2 1/2 pounds chicken drumettes

Preparation

Combine guava jam, lemon juice, soy sauce, allspice, salt, and pepper in a saucepan over medium heat. Cook until jam melts and mixture is blended.
Stir together water and cornstarch; stir into guava mixture. Bring to a boil, and boil 1 minute until thickened. Remove from heat, and cool.
Place chicken in a large zip-top bag; pour 1/4 cup sauce over chicken, tossing to coat. Cover and chill 1 hour or overnight.
Place chicken in a large roasting pan. Bake at 350° for 30 minutes; drain liquid.
Pour remaining sauce over chicken. Bake 15 minutes or until golden brown.

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Grilled Salmon and Spinach with Peach Dressing

3/19/2014

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This Salmon was so easy to make, and everyone liked it. Be sure and serve it with the spinach salad with the peach dressing. It is so good, it has become a family favorite.

Makes 4 servings

Ingredients

1 tablespoon light brown sugar
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 (6-ounce) salmon fillets
2 (5-ounce) packages baby spinach

Preparation

Combine first 5 ingredients in a shallow bowl.
Rub salmon with brown sugar mixture. Place fillets, skin-side down, on grill rack coated with cooking spray. Grill over medium-high heat (350° to 400°) 12 minutes or until desired degree of doneness. Remove skin and discard.
Toss spinach with 1/3 cup Peach Dressing. Arrange spinach on individual serving plates, top with salmon, and drizzle with remaining dressing.

How to make Peach Dressing

Ingredients

2 peaches, peeled and sliced
3 tablespoons fresh lime juice
2 tablespoons honey
1 tablespoon olive oil $
1/2 teaspoon ground cumin
1/4 teaspoon salt

Preparation

Process all ingredients in a blender until smooth, stopping to scrape down sides.

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Blackened Yellowtail Snapper with Mango Salsa

3/5/2014

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Add spicy heat to this skillet-cooked snapper with prepared blackened or jerk seasoning and top with a fresh fruit salsa.

Ingredients

1 cup cubed ripe mango $
1/2 cup fresh cilantro, chopped
1/4 cup chopped red onion $
1 jalapeno pepper, minced
2 tablespoons fresh lime juice $
2 (6-ounce) skinless yellowtail snapper fillets
1 tablespoon melted butter
2 tablespoons prepared blackened or jerk seasoning

Preparation

Combine mango and next 4 ingredients in a bowl. Cover and chill until ready to serve.
Brush snapper with melted butter, and coat both sides with seasoning.
Heat a large cast-iron or heavy-bottom skillet until hot. Cook fish 2 minutes on each side or until opaque. Serve with mango salsa.

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Baked Guava Chicken

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Baked Guava Chicken

Grilled Salmon and Spinach with Peach Dressing

Blackened Yellowtail Snapper with Mango Salsa

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Categories

EXPLORE

Casa Lovina lovers:
Subscribe now