Fish and Chips

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Delicious!

Chicken and Black Bean Enchiladas

• 3 slices Bacon
• ¾ pounds Boneless, Skinless Chicken Breasts
• 2 cloves Garlic, Finely Chopped
• 1 teaspoon Ground Cumin
• ¾ cups Pace Picante Sauce Whichever Intensity You Prefer
• 1 can Black Beans 16 Oz.
• Chopped Green Onions
• Flour Tortillas
• Shredded Mexican Blended Cheese

First, cook bacon in a nonstick skillet until crispy. Remove bacon and place on paper towels to drain.

In the same skillet, place chicken breast and cook fully with garlic and cumin. When cooked, cut chicken into small pieces or shred. Add back to the pan and pour in picante sauce and black beans. Continue cooking until thick, then add crumbled up bacon and a couple of chopped up green onions. Cook for a few more minutes.

Preheat oven to 350 degrees. Spray a 9 x 13 glass pan with nonstick spray. Scoop some mixture into tortillas along with some cheese and fold. Place seam down in the pan. This should make 10 to 12 enchiladas.

Once in the pan, pour additional picante on top and spread around the surface. Cook for 15 minutes in the oven. Remove and sprinkle shredded cheese on top, then put it back in the oven until cheese is melted.

Baked Herbed Parmesan Tilapia

4 Tilapia Fillets

3/4 cup seasoned bread crumbs

1/2 cup grated parmesan

1 tsp. salt

pepper

1 Tbs. Italian Seasoning

olive oil

In a food processor blend bread crumbs, parmesan, salt, pepper and Italian Seasoning.  Pulse till well blended.  Pour into a bowl big enough to dredge fillets in.  Line a baking sheet with foil or parchment paper.  Pat fish dry and place on cookie sheet.  Brush each fillet top and bottom with a little olive oil then place in bowl with breadcrumb mixture and completely cover fillets. Place back on baking sheet and bake at 450 degrees on top rack for 10 minutes.  Finish on Broil for another 3 minutes or until fish is golden brown and breadcrumbs are a little crispy.

Mexican Pasta

1 lb. fisulli pasta (or whatever you like)
2 Tbs. olive oil
1 med. onion, chopped
1 clove garlic, minced
1 green bell pepper, diced
1/2 cup sweet corn kernels
1 (15 oz) can black beans, drained and rinsed
1 (14.5) can diced tomatoes
1/4 cup Salsa
1/2 can black olives, sliced
1 1/2 Tbs. Taco Seasoning mix

Salt and Pepper to taste

1 1/2 cup Monterey Jack Cheese, grated

Bring a large pot of water to a boil, pour in some salt and pasta and cook till al-dente. Drain

While pasta is cooking, heat olive oil over medium heat in a large skillet. Cook onions and pepper with a little salt/pepper in oil until lightly browned. Add garlic and cook one more minute. Stir in corn and heat through. Stir in black beans, tomatoes, salsa, olives, taco seasoning and more salt and pepper if needed and cook until thoroughly heated, 5 minutes.

Toss with cooked pasta and cheese.

Chicken Asparagus Pasta in Lemon Cream Sauce

1 (12 oz.) box bowtie or penne pasta, cooked

1 pound fresh asparagus spears, hard ends snapped off, cut in 2 inch pieces

3 boneless, skinless chicken breasts, butterflied, separate sides and pound out 

2 tsps. garlic salt

1/2 tsp. pepper

2 Tbs. butter

3 Tbs. olive oil, divided

3 cloves garlic, minced

1 cup chicken broth

2 Tbs. fresh lemon juice

1/3 cup heavy cream

1 tsp. finely grated lemon zest, plus a little extra

1/2 cup shredded parmesan cheese

1 tbs. chopped fresh chives

Coat chicken with flour, garlic salt and pepper

In large saucepan, combine butter with 1 Tbs. olive oil.  Heat over medium-high and add the chicken.  Cook until chicken is browned on both sides and almost cooked , about 4-5 minutes. Remove chicken to a plate.  Add remaining oil to the skillet and saute garlic and asparagus for a few minutes.  Add wine, broth, lemon juice, zest and cream.  Add chicken back to the pan and cook a few more minutes to thicken sauce.  Serve over hot pasta with parmesan cheese.

Note: If sauce does not thicken for you.  Take out chicken and stir 1 Tbs. flour with a little water to make a paste and add back to simmering sauce, stirring constantly till thickened. Also, if you don't want to do all that with the chicken you can just cut the chicken breasts up into 1 inch bites instead.