Blackened Chicken With Avocado Salsa Recipes

Steps:

• Preheat oven to 375 degrees. Lightly sprinkle both sides of chicken with blackened steak seasoning. In a large ovenproof skillet, heat the 1 tablespoon oil over medium heat. Add chicken; cook until browned on both sides, turning once.
• Place the skillet and chicken into the oven and bake for about 15 minutes, or until chicken is no longer pink in center.
• Meanwhile, for salsa, in a large bowl whisk together rice vinegar, the 2 tablespoons olive oil, cumin, salt, and black pepper. Stir in avocado, papaya, sweet pepper, and chopped cilantro. Serve with chicken.

Steps:

• Begin by slicing the chicken in half to get 4 pieces out of the 2.
• Ron's Note:.
• I always keep my thumb out of the way of a knife, in this case it's actually holding the knife while I'm taking the picture with my other hand.
• Mix the Blackening Rub, then rub it into the chicken.
• Now it's time for the sauce:.
• Start at least 6 cups salted water going in a fairly large pot. I found that the linguine actually soaked up a lot of water. Add the dried pasta to the water, after it comes to a boil.
• While the pasta is cooking:.
• Slice the Red and Green Peppers into 1/4" x 1" strips, mince the onion, and place all into a pan with 1 tablespoon of butter.Cook this over medium / high heat until they begin to get soft.
• Add the wine, and turn the heat to high.
• When most of the liquid from the wine has evaporated, add the heavy whipping cream, and turn the heat down to medium.
• When the cream is hot, add the Parmesan Cheese, and turn the heat to low to wait for everything else to get done. If it thickens up too much, you can add a little more heavy whipping cream, or wine to thin it down a bit.
• When the pasta is cooked, drain it and add it to the pan holding the sauce, and mix it up to fully coat the pasta. Now add the chopped parsley, to give it that extra bit of color, and fresh flavor.
• While the sauce is cooking, it's time to:.
• Melt the butter in either a black frying pan, or a heavy bottomed stainless fry pan over a Medium high heat. When the butter's melted and the pan is pretty hot. add the chicken.
• Ron's Note:.
• I'm doing this at a friends house and am using an electric stove. I set the dial to #7 on a scale of 1 - 10 to get the proper temperature. You don't want to cook at too high a temp, or you'll end up burning the outside while leaving the inside still raw.
• As you can see by this picture, I've got the pasta going in the back of the stove, the sauce in the front left, and the frying chicken on the right front burner.
• When the chicken is cooked, 4 - 6 minutes on each side, set it on paper towels to absorb some of the butter, and fry the other 2 pieces of chicken.
• When they're both done, slice them into strips and plate by setting the pasta on a plate, then setting the chicken on top.
• Or, after cutting the chicken into strips, you could mix it right in with the Alfredo Sauce.
• Serve with Garlic Bread and a Salad. The salad really helps to cut the richness of this meal.

Steps:

• Combine mangoes, avocado, orange bell pepper, and jalapeno in a large bowl to make salsa. Add lime juice, cilantro, and salt; mix to combine. Cover with plastic wrap and refrigerate.
• Sprinkle seafood rub, chili powder, salt, and black pepper over 1 side of each salmon steak; rub in with your fingers until evenly distributed.
• Coat the bottom of a large skillet with olive oil and heat over medium-high heat. Add salmon skin-side down and cook until skin is crisp, 4 to 5 minutes. Flip salmon and carefully peel off skin. Season top with seafood rub, chili powder, salt and black pepper. Continue cooking until lightly browned on the second side and salmon flakes easily with a fork, 4 to 5 minutes.
• Slice each salmon fillet lengthwise to create 6 pieces.
• Lightly oil another skillet over medium heat. Pan-fry corn tortillas, one at a time, until heated through and pliable, about 30 seconds per side.
• Place 1 piece of salmon on each tortilla. Top with salsa. Squeeze a wedge of lime on top.

Steps:

• Bring chicken broth to a boil in a saucepan. Stir quinoa into the broth and bring again to a boil; reduce heat to medium-low, cover, and simmer until quinoa is tender and broth has been absorbed, 15 to 20 minutes.
• Stir scallions and 1 1/2 teaspoons lemon juice into the quinoa.
• Mix paprika, cumin, onion powder, black pepper, cayenne pepper, and sea salt together in a small bowl; rub onto chicken breasts to season completely.
• Prepare a large skillet with cooking spray and heat over medium-high heat.
• Lay chicken breasts into the hot skillet, cover skillet with a lid, and cook until chicken is no longer pink in the center and the juices run clear, about 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Blend avocado, yogurt, 1 1/2 teaspoons lemon juice, and garlic powder in a food processor until smooth.
• Spread quinoa onto a serving platter. Arrange chicken breasts onto the platter. Drizzle avocado cream sauce over the chicken breasts.

Steps:

• Combine the oregano, cumin, paprika, 2 teaspoons pepper and 1/2 teaspoon salt; rub over fillets. Refrigerate for at least 30 minutes., Meanwhile, in a small bowl, combine the mango, avocado, red onion, cilantro, lime juice and remaining salt and pepper. Chill until serving., In a large cast-iron skillet, cook fillets in oil over medium heat until fish flakes easily with a fork, 5-7 minutes on each side. Serve with salsa.