A Daisy Garden

I’ve been trying to cook new dishes and
break out of the same-old-same-old recipes
I’ve done for decades.

Did you notice the chicken is shaped like a heart?!
I just noticed that!  🙂

So, here’s one I tried yesterday
and I loved it!!

Very simple and easy.

And delicious!!

I’m calling it Chicken Fresco because it tasted
so fresh and light.

Serves 2.  (It can easily be adapted to feed more
by just adding more chicken and tomatoes)

Chicken Fresco

2 skinless boneless chicken breasts, split (butterflied)
1/2 cup grape tomatoes  halved
3 Tb  olive oil
2  cloves of garlic
1/2 onion
1/4 cup of chopped parsley
salt & pepper to taste

Preheat oven to 350.
I used a cast iron skillet.  I thought this was worth mentioning
because it gives the chicken such great color and texture.
Heat pan over medium heat, add olive oil, onion, and garlic,
cook for about 3 minutes.
Then add chicken breasts to the pan.
I browned the chicken on each side for a total of about 5-7 minutes.
Then, I placed the chicken on a cookie sheet and covered them
with aluminum foil, and put in the preheated oven for about 10 minutes.
While the chicken cooked in the oven, I put the tomatoes and parsley
into the skillet and cooked them for about 3 minutes.
Then removed it from heat.
Once the chicken was cooked, I took it out of the oven,
Uncovered it and placed it back into the skillet.
I placed it back on the heat for about one minute,
just enough for the chicken to get covered in the “sofrito”.
I served it with white rice and slices of avocado.

Delicious!
It was a quick, healthy, and easy meal to make.

Happy cooking everyone!

Daisy

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A good friend of mine said the other day
she doesn’t think fish is for tacos.

She hasn’t had these fish tacos.

I season the fish fillets (in this case, Tilapia)
with salt, pepper, garlic & onion powder,
paprika, and lots of lemon.

Then I cook the fish
in 2-3 tablespoons of olive oil, then add a tablespoon
of butter for flavor.

While the fish are sizzling in the pan,
I make the pico de gallo.
It’s just tomato, cilantro, onion,
a jalapeno pepper, and lemon.
Season it with a little salt.

I flip the fish only once, and very gently…
I don’t want them to break.

When they’re cooked through,
I turn the heat off,
and I warm the tortillas either in the microwave
(wrapped in a moist paper towel)
OR I warm them on a skillet, one at a time.

I use two tortillas per taco
(my husband thought of this great idea!)
so that it won’t break and it adds more stability
to the taco.  …and by the way, I always use corn tortillas…
…they have so much flavor.

I put one delicious fillet in each taco,
and add lots of pico de gallo,

…and….

Enjoy!!

I’m joining the Creatively Homespun Tasty Tuesdays Link Party!  Click for some more delicious recipes from bloggers.

—Daisy

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