Carbonated Chicken

 

Carbonated Chicken 

Ingredients

• 1 chicken , cut into 8 pieces
• 1/4 cup cornstarch , 1/4 cup reserved for coating
• 1/4 cup flour
• 1 tablespoon paprika
• 1 1/2 tablespoon onion powder
• 1 3/4 teaspoon seasoning salt
• 3/4 teaspoon cumin 
• 1 teaspoon paprika 
• 1 teaspoon Ginger 
• 1 teaspoon cayenne pepper 
• 1/2 teaspoon black pepper
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 3/4 cup carbonated water 
• 3 cups peanut or canola oil

Instructions

1. Mix all the dry ingredients including the seasoning 
2. Add the water and whisk.
3. The batter should not be too runny or too thick but loose.
4. Dip the chicken  into the wet batter until completely coated.
5. Let drip for a couple of seconds and gently lower into pot of oil.
6. Fry in 350 degree peanut or canola oil. for 8-10 minutes until cooked through in small batches. And then flip and cook again for 8-10 minutes.
   
7. Drain on metal rack, not paper towels, that would make it soggy.

All about Salmon

Cooking Salmon 

Ingredients

Lemon Garlic Marinade:

• 1 Tbsp olive oil
• ¼ cup lemon juice - approx. one freshly squeezed lemon
• 2 garlic cloves - minced
• 1 tsp lemon zest
• salt and pepper - to taste

Sweet and Spicy Marinade:

• 1 Tbsp olive oil
• ¼ cup soy sauce - or tamari sauce
• 1 Tbsp honey - or maple syrup
• 1 Tbsp lemon juice
• ½ Tbsp hot sauce
• salt and pepper - to taste

Honey Mustard Marinade:

• 2 Tbsp olive oil
• 2 Tbsp dijon mustard
• 2 Tbsp honey
• 1 Tbsp whole grain mustard
• ½ tsp garlic powder
• salt and pepper - to taste

Chili Lime Marinade:

• 1 Tbsp olive oil
• ¼ cup lime juice - approx. 3 freshly squeezed limes
• ½ Tbsp lime zest
• ½ tsp chili powder
• ½ tsp garlic powder
• ¼ tsp paprika
• salt and pepper - to taste

Italian Herb Marinade:

• 1 Tbsp olive oil
• 2 Tbsp lemon juice
• 2 garlic cloves - minced
• 1 tsp Italian seasoning
• salt and pepper - to taste

Orange Ginger Marinade:

• 1 Tbsp olive oil
• ¼ cup freshly squeezed orange juice
• 1 Tbsp orange zest
• 2 garlic cloves - minced
• 1 ½ tsp ground ginger
• salt and pepper - to taste

Instructions

Salmon Marinade Instructions:

• Add all marinade ingredients to a small bowl and mix together.
  
• Add salmon to a glass container or plastic bag and pour marinade sauce overtop. Container should be small enough so that salmon can soak up the sauce. Seal the bag/container and let sit in fridge for 1-2 hours before cooking. Salmon can also marinade overnight in the fridge.
  

Baking Salmon Instructions:

• Preheat oven to 450°F. Line a baking sheet with parchment paper. Place salmon fillet skin side down on the baking sheet. Bake for 12-15 minutes or until salmon is easily flaked with a fork. (If you have small salmon fillets, just cook for less time).
  

Pan Frying Salmon Instructions:

• Heat a frying pan over medium-high heat with cooking oil. Once the pan is hot, add the salmon so skin side is facing up. Cook for 2-3 minutes then flip over so skin side is down. Pour the leftover marinade sauce over top of the salmon and cook for another 3-5 minutes. I like to watch the clock during this time because I’m not a fan of overcooked salmon.
  
• At this point, depending on how thick the salmon is, the sides of the salmon should have just turned white and it should be cooked. To check you can use a fork to see if the salmon flakes easily. If it does, and the insides aren’t translucent, then it’s cooked. Remove from heat.
  

Grilling Salmon Instructions:

• Heat barbecue to medium heat, place salmon on the grill, skin side up. Cover and let cook for about 5 minutes, then flip. Pour extra marinade over top and cook an additional 5 minutes. Salmon will be done when easily flaked with a fork.
  

Air Frying Instructions:

• Lightly coat the inside of the air fryer tray or basket with olive oil or cooking spray. Add the salmon fillets skin side up to the tray. Cook at 400°F for 10 minutes, then flip them over and pour leftover marinade on top. Cook an additional 10 minutes, or until fully cooked.
  

Notes

• These marinade servings will work for 1 salmon fillet. If you're using a very large piece of salmon I recommend doubling the marinade recipe to maximize flavor.
• Loving these recipes? Then you'll have to try my six healthy chicken marinades.
• See more of my healthy family-friendly recipes at recipemamalinda.blogspot.com

Bonus.. in the picture 

Salmon New Orleans

Ingredients

• 4 6-ounce salmon fillets
• salt and pepper to taste
• 1 pound large shrimp peeled and de-veined
• 8 tablespoons butter divided
• 2 tablespoons honey

Cajun Seasoning 

• ½ teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• ¼ teaspoon pepper
• ½ teaspoon onion powder
• ½ teaspoon cayenne pepper
• ½ teaspoon dried oregano
• ¼ teaspoon crushed red pepper flakes

Instructions

• 1. In a small bowl stir together all cajun seasoning ingredients and set aside.

  2. Season salmon with salt and pepper to taste. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add honey and whisk to combine (mixture should be bubbly). Add salmon fillets to pan and cook for 5-6 minutes, then flip and cook another 7-8 minutes until salmon is cooked through, flaky, and browned. Transfer salmon to a platter and cover to keep warm.

  3. Add remaining butter to the pan over medium-high heat. Once butter is melted, stir in cajun seasoning. Add shrimp to pan and saute until opaque, about 5-6 minutes.

  4. Serve salmon topped with shrimp. Drizzle any extra pan sauce over the top and garnish with chopped parsley if desired. Serve immediately.

Fried catfish

 Ingredients

Catfish Coating Ingredients

• 4 filets catfish a little over a pound, total
• 1½ cups oil vegetable, canola or peanut (you may need more or less; depends on how deep your skillet is)
• 2 cups cornmeal yellow, not self-rising
• 1 cup buttermilk
• 1 tablespoon cayenne pepper (red pepper, ground)
• 1 teaspoon salt
• 1 teaspoon black pepper

Tartar Sauce Ingredients

• 1 cup mayonnaise
• 2½ tablespoons relish , (dill or sweet); squeezed in a paper towel
• ¼ teaspoon onion
• ¼ teaspoon garlic powder
• ¼ teaspoon sugar
• ¼ teaspoon salt
• 1 teaspoon vinegar or lemon

Instructions

Catfish Filet Preparation

• Pat filets with paper towel
  
• Place fish in a large baking dish or plastic storage bag, pour in buttermilk; coat well; allow to sit for 10-minutes in refrigerator
  
  • Meanwhile, make tartar sauce;After the tartar sauce is made, coat and cook the fish 
  

Coating Preparation

• In a large bowl, add cornmeal, salt, pepper and cayenne; stir with fork till blended
  
• Using a cast-iron, or heavy bottom skillet, pour oil into skillet and heat to medium; 
  
• While oil is heating, take a filet directly from the buttermilk and place it in the cornmeal; pat the cornmeal on the filet; coat it all over, twice; repeat with remaining filets
• Check your skillet; the oil needs to be around 312 - 350ºF; you can sprinkle a few pieces of cornmeal in the oil to see if it sizzles; if it does sizzle, the oil is ready
  
• Cooking in batches of two filets, place them in the hot oil; DO NOT MOVE THE FILETS until they've cooked for 2 ½ - 3 minutes on one side
  
• After 2 ½ -3 minutes, use tongs and flip the fish over and cook for an additional 3 minutes
  
• Use a thermometer to measure internal temperature; it should be 145ºF
  
• Remove filets from oil and place on a paper towel
  
• Repeat until all filets are cooked and drained
  
• Plate filets and serve with lemon and tartar sauce and don’t forget the hot sauce.
• This time I don’t need sauce.
• I made collard greens 😘

Five cheese Macaroni

 

Ingredients

• 1 lb. dried elbow pasta
• 1/2 cup unsalted butter
• 1/2 cup all purpose flour
• 1 1/2 cups whole milk
• 2 1/2 cups half and half
• 2 cups grated medium sharp cheddar cheese divided (measured after grating)
• 2 cups of mild cheddar cheese graded 
• 2 cups grated Gouda cheese divided (measured after grating)
• 1 cup of mozzarella cheese 
• 1 cup of Colby jack cheese 
• 1/2 Tbsp. salt
• 1/2 tsp. black pepper
• 1/4 tsp. paprika

Instructions

• Preheat oven to 325 degrees F and grease a 3 qt baking dish (9x13").  Set aside.
  
• Bring a large pot of salted water to a boil.  When boiling, add dried pasta and cook 1 minute less than the package directs for al dente.  Drain and drizzle with a little bit of olive oil to keep from sticking.
  
• While water is coming up to a boil, grate cheeses and toss together to mix, then divide into three piles.  Approximately 3 cups for the sauce, 1 1/2 cups for the inner layer, and 1 1/2 cups for the topping.
  
• Melt butter in a large saucepan over MED heat.  Sprinkle in flour and whisk to combine.  Mixture will look like very wet sand.  Cook for approximately 1 minute, whisking often.  Slowly pour in about 2 cups or so of the milk/half and half, while whisking constantly, until smooth.  Slowly pour in the remaining milk/half and half, while whisking constantly, until combined and smooth.
  
• Continue to heat over MED heat, whisking very often, until thickened to a very thick consistency.  It should almost be the consistency of a semi thinned out condensed soup.
  
• Remove from the heat and stir in spices and 1 1/2 cups of the cheeses, stirring to melt and combine.  Stir in another 1 1/2 cups of cheese, and stir until completely melted and smooth.
  
• In a large mixing bowl, combine drained pasta with cheese sauce, stirring to combine fully.  Pour half of the pasta mixture into the prepared baking dish.  Top with 1 1/2 cups of grated cheeses, then top that with the remaining pasta mixture.
  
• Sprinkle the top with the last 1 1/2 cups of cheese and bake for 20 minutes, until cheesy is bubbly and lightly golden brown.  

One pan potatoes and chicken

 

One pan chicken and potatoes 

Ingredients

• 8 chicken thighs or legs 
• 6-8 large potatoes cut in quarters or halves
• 5-6 carrots cut in 1-2 inch pieces - optional 
• 1 onion cut in quarters
• 15-20 garlic cloves whole
• 1 Tbsp Seasoning salt
• 1 tsp Black ground pepper
• 4 tsp garlic powder or 5 cloves garlic crushed
• ½ tsp paprika 
• 3-4 Tbsp olive oil
• 1 cup of Italian dressing 

Instructions

1. Preheat oven to 375°F. Line a rimmed 12in x 18in baking sheet with foil or even better, parchment paper.
   
2. Thoroughly wash the potatoes & carrots with a scrubber and cut them in smaller pieces. Pat dry with a paper towel.
   
3. Pat dry chicken with a paper towel.
   
4. Add chicken, potatoes and carrots, onion & garlic to the lined rimmed baking dish and sprinkle with 1 Tbsp seasoning salt, 1 tsp ground pepper, and 4 tsp garlic. Drizzle with 3-4 tbsp olive oil. Italian dressing, Carefully toss everything to coat.
   
5. Place in the oven and bake chicken and potatoes for 1 hour 20 minutes. Check for doneness -if the potatoes and chicken thighs are soft and easily pierced with the fork they are ready.
   
6. If the chicken and potatoes have not browned up as much as you would like, turn the broil setting on and broil for 5 minutes. Watch carefully, or they will burn.
   
7. Remove from the oven and serve right away in the baking pan or transfer to a warm serving plate.
8. Serve with white rice or green beans- optional 😘

Taco Spaghetti

 

Ingredients

• 1 clove garlic, minced;
• ¼ cup finely chopped onion;
• 1 lb ground beef;
• 1 packet (1 oz) taco seasoning;
• 1 can (14 oz) diced tomatoes;
• 2 cups water;
• 8 oz spaghetti, uncooked;
• 1 cup shredded cheddar cheese;
• 2 tbsp  parsley flakes .

Instructions

• Add garlic, onion, and ground beef to a large skillet. Break it up into chunks with a spoon or spatula while cooking. Cook until browned. Then, drain the excess fat.
  
• Add taco seasoning, diced tomatoes, and water. Mix to combine. Then, add spaghetti. Be sure that spaghetti is covered with the liquid. Bring to a boil. Then, reduce heat to low and cover skillet with a lid. Simmer for 12-15 minutes or until spaghetti is cooked, stirring occasionally.
  
• Remove the lid. Cook for a few minutes more or until excess liquid evaporates. Turn off the heat.
  
• Add shredded cheddar cheese. Then, cover the skillet with a lid again. Let the cheese melt. Add chopped fresh parsley and serve immediately. Enjoy!

By Recipe Momma

Pasta Salad

 INGREDIENTS

serves 8

• 1lb spiral cut pasta
• 3 Roma tomatoes, seeded then chopped
• 1 cucumber, peeled, seeded then chopped
• 6oz pepperoni, chopped 
• 2.25oz can sliced olives, drained
• 1 teaspoon of seasoning salt 
• 1 teaspoon of black pepper 
• 1 large bottle of Zesty Italian dressing 

DIRECTIONS

1. Cook pasta in salted boiling water until al dente. Drain then rinse under cold water to stop the cooking process and cool pasta.
2. Add pasta, tomatoes, cucumber, pepperoni, black olives, Seasoning,Italian Salad Dressing to a large bowl then toss to combine. Refrigerate until completely chilled then stir or toss salad dressing just before serving if necessary.

Chicken and rice casserole

 Ingredients

• 4 chicken breasts- seasoned with paprika, garlic powder- seasoning salt and onion powder. Uncooked.

• 1 cup long grain white rice uncooked
• 1 ½ cups beef broth 
• 1 package onion soup mix or use homemade
• 10 ounces cream of chicken soup condensed
• 1 tablespoon parsley flakes 

Instructions

• Preheat oven to 325°F.
  
• Spray 9×13 pan with cooking spray. Add chicken breasts w/seasoning on top of the rice after you mix the rice with the soup and water.
• Add uncooked rice  first . Sprinkle with onion soup mix.
• Combine soup and 1 ½ cups of water. .
  
• Cover and bake 1 hour 15 minutes or until rice is tender.
• I cooked it for one hour.