Posts in "Capers"
Oven Roasted Salmon with Sauteed Tomato Salsa
Since I started my new job in early February, I’ve been having trouble finding my workout groove.

Gone are the days when my yoga studio was a stone’s throw from my office and hello are the days when I have to get the workouts in where I can.

So I’ve taken up walking with my parents before work.

And let me tell you there is a whole dirty underground of the small town morning walkers.

There is the dangerous middle of the road dog walker. Always living on the edge.

Every once in a while we encounter one of the many morning gossips and they will try and walk with us for a bit to try and weasel neighborhood dirt out of us.

But we always, ALWAYS stumble across aggressive walker with very dangerous looking walking stick guy.

He looks like he’s going to smack someone with that bad boy.

Since my workouts are less strenuous, I’m trying to eat healthy but tasty in the kitchen.

Here is a perfect dish to satisfy your hunger after your own stroll.

You will need…

1 pint cherry tomatoes, quartered



1 medium shallot, thinly sliced



2 tablespoons red wine vinegar
1 tablespoons drained capers, roughly chopped



3 tablespoons olive oil
4 center cut salmon fillets with skin (about 7 ounces each)



1/2 teaspoon ground cumin



1 tablespoon basil, roughly chopped
Salt and pepper to taste

Start by preheating your oven to 425 degrees F. 

In a bowl, toss together the tomatoes, shallots, capers and vinegar. Season the mixture well with salt and pepper and set aside. 



Then, in a large oven proof skillet, heat 2 tablespoons olive over medium high heat. 

Season the fish with salt and pepper and place it in the skillet, skin side up. Cook until the bottom of the fish is well browned. About 3 minutes. 



Carefully flip the fish and transfer the skillet to the oven. Cook the salmon until it is just cooked through. About 7 minutes. 

Transfer the fish to plates and pour off any excess fat or skin. 



Return the skillet back to the stove. Over a moderate flame, add in the remaining oil, the tomato mixture, the basil and the cumin. 

Cook the mixture, scraping up any skillet bits until the tomatoes are just soft. About 2 minutes. 



Pour the sauce over the fish and serve hot. 



Love and Beer Floats
Angela

Oven Roasted Salmon with Sauteed Tomato Salsa

1 pint cherry tomatoes, quartered
1 medium shallot, thinly sliced
2 tablespoons red wine vinegar
1 tablespoons drained capers, roughly chopped
3 tablespoons olive oil
4 center cut salmon fillets with skin (about 7 ounces each)
1/2 teaspoon ground cumin
1 tablespoon basil, roughly chopped
Salt and pepper to taste

Start by preheating your oven to 425 degrees F. 
In a bowl, toss together the tomatoes, shallots, capers and vinegar. Season the mixture well with salt and pepper and set aside. 
Then, in a large oven proof skillet, heat 2 tablespoons olive over medium high heat. 
Season the fish with salt and pepper and place it in the skillet, skin side up. Cook until the bottom of the fish is well browned. About 3 minutes. 
Carefully flip the fish and transfer the skillet to the oven. Cook the salmon until it is just cooked through. About 7 minutes. 
Transfer the fish to plates and pour off any excess fat or skin. 
Return the skillet back to the stove. Over a moderate flame, add in the remaining oil, the tomato mixture, the basil and the cumin. 
Cook the mixture, scraping up any skillet bits until the tomatoes are just soft. About 2 minutes. 
Pour the sauce over the fish and serve hot. 
Chicken Cacciatore
Since I almost never make the same thing twice, there is a constant challenge to find something new, interesting and delicious to make.

Sometimes the idea of coming up with something new out of the blue is daunting.

Normally, I spend a couple of hours during the week coming up with the week’s recipes.

But sometimes there are just not enough hours in the day. Remember ya’ll, I do this in my spare time.

When time is tough, I need something quick.

And that is when I resort to the classics.

You know what I mean. Those dishes that are timeless and always delicious. Those dishes that you know about, but don’t necessarily have a great recipe for.

Lucky for you, I’ll test them out for you until we find a good one. Like this soon to be go to.

You will need…

4 large chicken breasts, pounded thin
1 cup flour (for dredging)
2 tablespoons olive oil
1 red bell pepper, diced


1 large onion, diced
3 cloves garlic, minced
¾ cup dry white wine


¾ cup chicken stock


28 ounce can diced tomatoes in juice


3 tablespoons capers, drained and chopped


1 tablespoon dried oregano
 ¼ cup fresh basil, chopped


Salt and pepper to taste

Start by heating the oil in a large pan over medium high heat.


While the oil is heating, add about 1 teaspoon salt and ½ teaspoon pepper to the flour and dredge the chicken in the flour mixture.



When the oil is hot, add the chicken to the pan and cook until browned on both sides. About 4 minutes a side.


Remove the chicken from the pan and set aside.


Add the bell pepper, onions and garlic to the same pan and sauté until the onions are tender. About 5 minutes.

Season lightly with salt and pepper.

Pour in the wine and let it reduce by about half. About 3 minutes.


When the wine has reduced, add in the diced tomato, chicken stock, oregano, capers and lightly season with salt and pepper.


Bring the sauce to a simmer and add the chicken back to the pan.

Simmer the sauce over a medium heat for 25 to 30 minutes.


Serve the chicken over rice, quinoa or pasta with a hearty serving of the sauce.

Top with fresh basil and serve hot.


Love and Beer Floats
Angela  

Chicken Cacciatore
4 large chicken breasts, pounded thin
1 cup flour (for dredging)
2 tablespoons olive oil
1 red bell pepper, diced
1 large onion, diced
3 cloves garlic, minced
¾ cup dry white wine
¾ cup chicken stock
28 ounce can diced tomatoes in juice
3 tablespoons capers, drained and chopped
1 tablespoon dried oregano
 ¼ cup fresh basil, chopped
Salt and pepper to taste

Start by heating the oil in a large pan over medium high heat.
While the oil is heating, add about 1 teaspoon salt and ½ teaspoon pepper to the flour and dredge the chicken in the flour mixture.
When the oil is hot, add the chicken to the pan and cook until browned on both sides. About 4 minutes a side.
Remove the chicken from the pan and set aside.
Add the bell pepper, onions and garlic to the same pan and sauté until the onions are tender. About 5 minutes.
Season lightly with salt and pepper.
Pour in the wine and let it reduce by about half. About 3 minutes.
When the wine has reduced, add in the diced tomato, chicken stock, oregano, capers and lightly season with salt and pepper.
Bring the sauce to a simmer and add the chicken back to the pan.
Simmer the sauce over a medium heat for 25 to 30 minutes.
Serve the chicken over rice, quinoa or pasta with a hearty serving of the sauce.
Top with fresh basil and serve hot.