Blackened Salmon

INGREDIENTS:

1. 2 tbsp butter

2. 1 tsp garlic paste (or crushed garlic)

3. 4 tbsp Italian seasoning 

4. 2 tbsp crushed red pepper

5. 2 tsp oil

6. 6 oz. Salmon fillet

DIRECTIONS:

Preheat the oven on broil. In the meantime, put 1 tbsp butter, 1/2 tsp garlic paste, 2 tablespoons Italian seasoning, 1 tablespoon crushed red pepper, 1 tsp oil in the microwave for 1 min, stir, and another 30 seconds. Put this marinade on the salmon on one side. And put the fish in oven to broil. Let it cook about 10-12 minutes depending on your oven.

Make this same mixture again. And flip over the fish and put it on the fish. Again let it cook on broil. Cook this side until it begins to blacken.

Serve over a bed of lettuce and baked potatoes went really well. Sweet baked potatoes were better, after the potato is done, add red chilli powder, salt, black pepper and eat with the salmon.

Stuffed Peppers (Chicken Santa Fe)

The following makes 4 peppers. I did a variation, half were with rice (the right pepper in the picture), the other two were without rice (the left in the picture). These can be a beautiful appetizer to your meal or the Entree itself.

INGREDIENTS:

1. 4 chicken boneless thighs (I manually grinded these in my food processor, keep an eye on it) 
2. 1 tbsp ginger/garlic paste
3. 4 tbsp tomato paste 
4. 4 large green bellpeppers (you want to look for bellpeppers thst are wider, so you have something to stuff) 
5. 1 tbsp oil
Spices used:
6. 1 tsp salt
7. 1 tbsp ground cumin 
8. 1 tbsp red chili powder
9. 1 tbsp garam masala
10. 1/2 tbsp red chili flakes (crushed pepper)
Optional:
11. 1/2 can of black beans
12. 1/2 cup of whole kernel corn 
13. shredded cheese (I used colby jack)

DIRECTIONS:
Begin with 1 tbsp oil and warm that in a pot. When the oil is hot, add the ginger/garlic paste and sautee it a little. Add the ground chicken and the spices and mix it up. Cook this for approximately 15 minutes on medium high heat. This is to ensure the chicken doesn't let out too much water.
As the chicken cooks, boil water in a pot to prep the bellpeppers. (Cut the top 1 inch of the bellpepper and take out the middle core with seeds) As the water comes to a boil, you will put in the peppers for 5 minutes. When they're done, take them out and set them aside.
When the chicken is done, add the beans, corn, tomato paste and 1/2 cup of water. Bring the mixture to a boil and reduce the temperature to medium heat. Let this cook until the water had dried and the beans and corn are tender. *NOTE: in order for the water to dry, leave the lid off of the pot during this process. (It takes about 15-30 minutes, depending on the corn, I used frozen corn that was thawed) Remember, you don't have to add in the black beans or corn. If you don't add them, just add the tomato paste and no water and cook on medium heat 5 minutes.
If you want to add rice, you can add it either to the pot entirely and mix it in, or in separate bowl.  Just make sure to mix the meat and rice well.
Stuff the peppers with your mixture, with or without rice. And sprinkle with cheese and a little crushed red pepper flakes. Broil the bellpeppers for approximately 5 minutes or until your cheese melts and begins to turn golden.

Enjoy this recipe of stuffed peppers and please include pictures and comments of your versions of this item.

Roasted Chicken (Orange Tandoori Fusion)

This recipe for roasted chicken is a little different than usual,  I've used orange instead of lemon.

INGREDIENTS:
1. 1 whole chicken with skin left on (clean the inside cavity and make deep cuts in the chicken)
2. 1 cup yogurt
3. 3-5 green chilies 
4. 1 tbsp garam masala
5. 1 tbsp red chili powder
6. 2 naval oranges juiced
7. 1 tbsp ginger/garlic paste
8. 1 tbsp Tikka boti masala
9. 1 tbsp Tandoori masala
10. 1 large onion finely chopped in a chopper

11. Potatoes, onions, or tomatoes (any vegetables you'd like to roast with the chicken)

INSTRUCTIONS:
Chop the green chilies and large onion finely in a chopper. Next,  mix all the ingredients in a pot and marinate the chicken. Rub the marinade on the chicken and within the cavity and push the marinate into the cuts that you made on the chicken. Let the chicken marinate in the refrigerator for about 3-4 hours.
Before cooking the chicken, take the chicken out of the fridge and let it come to a room temperature.
Toss the vegetables you'd like to roast in 1 tbsp of vegetable oil or olive oil and salt and fresh black pepper. Line these vegetables on the bottom of the pan and place the chicken on top with the breast facing upwards. Cover both of the chicken wings and the two ends of the legs (1 inch of the end) with foil and place one piece of foil (wide enough to cover the chicken, right on top of the chicken) right on top of the chicken breast. Bake the chicken for 1 hour at 450°. To bring a beautiful golden color, you will broil the chicken on each side for 10 minutes. Start with breast side up then flip over the chicken with breast side down. *note* Before you broil each side, spoon chicken juices over the chicken so it does dry out the chicken.

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