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Spanish Chicken and Chorizo Bake

Too many Argentinian chorizos…My best friend, Pinterest, shared this recipe! Fortunately I had some chicken thighs, cherry tomatoes and black olives…

Spanish Chicken and Chorizo Traybake

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Spanish Chicken & Chorizo Traybake

Dairy Free, Gluten Free, Grain Free, Paleo, Specific Carbohydrate Diet Legal, Whole30

Ingredients

  • 1 yellow bell pepper deseeded and cut into chunks
  • 1 red bell pepper deseeded and cut into chunks
  • 1 red onion cut into wedges
  • 1 white onion cut into wedges
  • 6 boneless skinless chicken thighs (or 4 chicken breasts)
  • 1 cup cherry tomatoes
  • 2/3 cup chopped chorizo
  • 1/2 cup black olives
  • 1/3 cup olive oil
  • 3 cloves garlic crushed
  • 1 1/2 tsp smoked paprika
  • 1/2 tsp oregano
  • 1 tbsp red wine vinegar
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 tbsp fresh parsley
  1. Preheat the oven to 200 degrees Celsius (390F)
  2. In a large pyrex baking dish add the chopped bell peppers, onions, cherry, chorizo, tomatoes and olive.
  3. In a bowl whisk together the olive oil, crushed garlic, paprika, oregano, vinegar, salt and pepper. Pour 2/3 of the sauce over the veggies and toss with your hands to ensure everything is well coated. Place the chicken pieces on top of the veggies and brush with the remaining sauce.
  4. Bake in the oven for 30 minutes, remove from the oven half way through cooking and spoon some of the sauce from the bottom of the dish over the chicken and veggies before returning back to the oven to bake.
  5. Check the chicken to ensure it’s no longer pink. Sprinkle the veggies with chopped parsley before serving.

Oven Roasted Cherry Tomatoes with Basil and Whitefish

Unlike in Canada, we tend to eat a lot of fish here, probably because it is so plentiful. Our favourite is, of course, Pacific salmon when we can get it, but we also enjoy many other fish fresh from the Gulf! Mostly, we purchase white fish, which has a variety of types, more common are grouper, bass, pompano and red snapper in our area.

  1. White fish is especially low in fat.
  2. White fish is rich in B vitamins.
  3. White fish is rich in selenium.
  4. White fish is a great source of iodine.
  5. White fish is high in protein.

Source: http://kathrynvercillo.hubpages.com/hub/5-Health-Benefits-of-White-Fish

Having said the above, one also has to be concerned about the source of the fish you are buying. Is it fresh caught or farm-bred? Much of the frozen tilapia is from China. Here is what one doctor had to say about that…

Farm-bred fish have been found to have high concentrations of antibiotics and pesticides – Where do farm-bred fish get their antibiotics? The crowded conditions of fish farms cause the fish to be more susceptible to disease. To keep them alive, farm owners give antibiotics to the fish to stave off disease. Farm-bred fish are also treated with pesticides to combat sea lice.2 The pesticides used to treat these fish are so deadly that they have been caused to kill wild salmon that are accidentally exposed to them. These pesticides are also eventually released in the ocean where they get into the bodies and systems of other marine life.

This is my source…

 http://draxe.com/eating-tilapia-is-worse-than-eating-bacon/

This recipe is not only easy to prepare, it is very tasty and looks so great on a plate. Food Network to the rescue with this one! I hope the preamble does not put you off! Read labels!!! Ask questions.

Oven Roasted Cherry Tomatoes with Basil and Whitefish

Total Time: 30 min Prep: 5 min Cook: 25 min   Yield: 4 servings

Ingredients

  • 2 pints cherry tomatoes
  • 1/2 dozen baby peppers in a variety of colours tops only removed – (Costco sells these by the bag here).
  • 1 tablespoon extra-virgin olive oil
  • 12 to 15 garlic cloves, peeled
  • Coarse salt
  • Cracked black pepper
  • 1/2 cup loosely packed basil leaves, torn into halves and thirds 1 to 1 1/4 pounds white fleshed fish  [see note above]

Directions

Preheat oven to 425 degrees F.

In a 9 by 13-inch baking pan, combine tomatoes, peppers, oil, garlic, salt, pepper and 1/2 the basil. Roast for 15 minutes. Remove from oven, gently stir. Nestle fish in pan with tomatoes and peppers, place back in oven and continue roasting 7 to 10 minutes more or until fish is no longer translucent and tomatoes are just beginning to burst. Remove from oven. Divide fish among serving plates. Add remaining basil to tomatoes. Taste and adjust seasonings. Spoon over fish in equal portions.

 

 

 

Cherry Tomato Salad (Found on Annie’s Eats)

What happens when you buy too many cherry tomatoes at Costco? You get desperate to use them up…LOL. This salad was great!

Cherry Tomato Salad http://www.annies-eats.com/

2 pints ripe cherry tomatoes, quartered (about 4 cups)

1/4 teaspoon salt

1/2 teaspoon sugar

2 cloves of garlic minced

1/2 teaspoon dried oregano

1 medium shallot minced

1 tablespoon red wine vinegar

2 tablespoons extra virgin olive oil

ground black pepper

1 small cucumber, peeled, seeded and diced into 1/2 inch chunks

4 ounces crumbled goat cheese (about 1 cup)

1-2 tablespoons parsley minced

Combine the tomatoes, salt and sugar in a medium bowl and toss. Let stand for 30 minutes. Transfer the mixture to a salad spinner and spin until the seeds and excess liquid have been removed (about one minute). SAVE 1/2 cup juice.

Return the tomatoes to the original bowl.

Combine 1/2 cup of the liquid with garlic, oregano, shallot and vinegar in a small saucepan and set over medium heat. Simmer until mixture is reduced about 6 to 8 minutes. Remove from heat and let cool to room temperature. Whisk in the oil and season with pepper to taste.

Add the cucumber, goat cheese and parsley to the bowl of tomatoes. Toss with the dressing and serve.