Pecan Coconut Crusted Fish with Pineapple-Mango Salsa

I got this from my friend Cassi years ago and just got around to trying it. Wow it was so good. With the left over salsa we ate with tortilla chips and that was awesome too.

Pecan coating:
4 fish fillets (I used Tilapia)
1/4 cup butter, melted
1/2 teaspoon salt
1/4 to 1/2 teaspoon cayenne pepper
1/2 cup finely chopped pecans
1/2 cup shredded coconut
2 Tablespoons plain dry bread crumbs

Pineapple Mango Salsa:
2 cans (8 oz) pineapple tidbits, drained (I used one, would be good with fresh pineapple too)
1 large mango, diced
1/2 medium red pepper, diced
2 green onions, chopped
1 tablespoon red wine vinegar
2 tablespoons chopped cilantro
1/4 teaspoon salt

Preheat oven to 400F. Line a 15 1/2 x 10 1/2 baking pan with foil and spray with cooking spray and set aside. Combine butter, salt, and cayenne pepper in a large bowl. Add fish and stir to coat; and set aside.

Combine pecans, coconut and bread crumbs. Spread mixture on a sheet of wax paper. Roll fish in coconut mixture, turning to coat evenly. Press on additional mixture, if necessary. Place in a single layer in foil-lined pan.

Bake for 15 to 20 minutes or just until fish is opaque throughout. Serve with salsa.

For Salsa:
Combine pineapple, mango, red pepper, green onions, vinegar, cilantro and salt. Chill; serve with fish.

Sweet 'n' Tangy Flank Steak

It is best marinated over night but works okay if you do first thing in the AM, don’t marinate for more then 24 hours.

1/3 c. reduced-sodium soy sauce
1/3 c. packed light-brown sugar
1/4 c. sliced scallions (green onions) make sure you use the white and green part of the onions
1 T. (Tablespoon) sesame oil
1 T. Sesame seeds
2 t. (teaspoons) chopped or minced garlic
1 t. minced fresh ginger OR I use 1 t. powdered ginger when I don’t have fresh.
1 flank steak (about 2 pounds)

In a bowl stir together soy sauce, sugar, scallions, sesame oil, sesame seeds, garlic and ginger. (Instead of a bowl, I just put it all in a gallon sized ziplock and then place the meat inside and then put the bag on a sheet pan in the refrigerator to marinate.)

Lay out the steak on a cutting board, cover with plastic wrap and pound with the flat side of a meat mallet. Then take off the plastic wrap and pound with the pointed side of the mallet or use a fork. You want it to be as thin as you can get it. Then slice against the grain of the meat long strips on both sides of the steak. Then fold up the steak to fit into a gallon size ziplock bag or place in a flat casserole dish.

Pour the marinade onto the steak making sure all is coated. If you put into a bag then seal and place bag in a large bowl or flat on a cookie sheet, in case of leaks. If you are going to marinate in a dish then cover the dish and turn over steak when you wake up so both sides are getting the marinade. Marinate in the refrigerator.

After many hours...heat grill or broiler. Remove steak from bag and grill or broil for 5 minutes (or so depending on thickness) per side or until meat registers 135 degrees on an instant-read thermometer for medium-rare. Allow meat to rest for 5 minutes before slicing (cover with foil while resting).

In the meantime, place marinade in small saucepan and bring to a boil. Reduce heat and simmer for 5 minutes stirring.

Slice steak against the grain as thin as you can. Pour boiled marinade over or serve on the side - Enjoy!

Chicken Alfredo Lasagna

This is really good.
Pampered Chef, Celebrate Cookbook Pg 71

Alfredo Sauce Mixture (combine in small bowl):
1 jar (16 oz) white alfredo sauce
¼ c milk
1 ½ t dried oregano

6 lasagna noodles, cook according to pkg directions the shortest time, drain
2 c packed fresh spinach

Chicken Mixture (combine in large bowl):
3 c cooked chicken
1 can (14 oz) artichoke hearts, drained and chopped
½ c red bell pepper, chopped
¼ c onion, finely chopped
1 clove garlic, pressed
3 c mozzarella cheese, shredded
1 pkg (4 oz) feta cheese, crumbled

Spread 2/3 cup of alfredo sauce over bottom of 9x13 casserole pan.
Top with 3 noodles
Layer half spinach leaves
Top with half of the chicken mixture
Repeat layers, starting with half of the remaining sauce.
After layering, pour remaining sauce over the top.
Cover with foil and bake 375 for 45 minutes
Remove foil and bake additional 10 – 15 minutes or until bubbly
Let stand 15 minutes before serving

Chicken Cacciatore

So I have made and really like the Chicken Cacciatore on www.ourbestbites.com. I went to visit my friend Cassi this last weekend and she made Chicken Cacciatore for us that was so yummy and totally different than he one on Our Best Bites. It is like a totally different dish. I am on a kick to cook and eat more veggies and this is loaded with it.

Side not please send me any really good main dish recipes that you have with lots of veggies!

3 bell peppers (red, green, yellow/orange), diced
5 ripe tomatoes, seeded and diced
5 cloves garlic, minced
1 yellow onion, diced
1 can green beans, drained
1 can spinach, drained
1 16 oz can tomato sauce
1 6 oz can tomato paste
Oregano, garlic salt and pepper to taste
olive oil
1 lb chicken, cooked and chopped

Saute' diced peppers, onion and garlic in olive oil in large pan/wok till tender. Add diced tomatoes and chicken to saute' pan. Add tomato sauce & paste, spinach and beans. Still well. Season to taste with oregano, garlic salt and pepper. Simmer on med-low 15-20 minutes, then serve over pasta.

This makes quite a bit but I think it would freeze well.

California Chicken Casserole

1 can cream of mushroom soup
1/3 cup milk
1 package frozen California blend vegetables, thawed
1 ½ cups cubed cooked chicken
1 ½ cups shredded Swiss cheese
Salt and pepper to taste
Hot cooked rice

In a bowl, combine soup and milk. Stir in vegetables, chicken, 1 ¼ cups cheese, salt and pepper. Transfer to a greased 9” square baking dish and cover. Bake at 350* for 40 minutes. Uncover; top with remaining cheese. Bake 5-10 minutes longer or until bubbly. Let stand 5 minutes. Serve over rice, makes 4 servings.

Chicken Wrap

These are yummy and you feel healthy after eating them! Use amounts depending on how many people you are serving.

Chicken, cooked and cubed
Tomato, chopped
Cucumber, peeled and chopped
Herb Feta cheese
Salt and Pepper to taste
Large wrap tortillas (I like spinach ones)

Combine chicken, tomatoes, cucumber, feta, salt and pepper. Place filling in tortilla. Wrap it up and enjoy. Super fast and super yum

Fruit Soup

This is awesome on a hot summer day!

1 (12 ounce) can frozen orange juice concentrate
5 cups water
7 tablespoons tapioca
Fresh fruit (Any that you like), chopped

In a sauce pan combine 2 cups water and tapioca. Dissolve tapioca by bringing to a boil and boil for 2-3 minutes. Add orange juice and left over water. Cool completely and add your favorite fruit. Mix and serve in bowls with spoons. Very refreshing on a hot summer afternoon.