NEW ORLEANS – INSPIRED CAJUN CHICKEN ATOP SPICY RED BEANS & BROWN RICE / ZUCCHINI FINGERS WITH GARLIC – HERB BREADCRUMBS

–4 chicken tenderloins or breast strips

–red beans (dried, soak two-thirds cup overnight)

–brown rice (5-minute, boxed)

–chicken broth

–Bac’n pieces

–minced onion (bottled)

–salt and pepper

–olive oil

–hot spice (bottled; I use New Orleans – based “Slap Ya Mama”)

–plain breadcrumbs (boxed)

–garlic & herb breadcrumbs (boxed)

 

1 – Place two-thirds cup of red beans (that have been soaked overnight) in a slow cooker.  Add chicken broth to 1 inch above the beans.  Season with salt, pepper, hot spice, Bac’n pieces, minced onion, and olive oil.  Cook on low for 6 hours.  When finished, place setting on “warm” and wait for dinnertime.

 

2 – Place chicken in a plastic bag.  Season with salt, pepper, hot spice, and olive oil.  Pour plain breadcrumbs into the bag.  Shake well.  Set aside.

 

3 – Place two-thirds cup of brown rice in a covered baking dish.  Add two-thirds cup of chicken broth.  Season with salt, pepper, and olive oil.  Stir.  Microwave on high for 5 minutes.

 

4 – Peel and slice zucchini in half.  Then slice horizontally.  Place in a plastic bag.  Season with salt, pepper, and olive oil.  Pour in some garlic – herb breadcrumbs.  Shake well.  Microwave on high for 3 minutes or less (depending on taste).

 

5 – Microwave the chicken for 5 minutes.

 

6 – Serve the chicken atop the rice and beans, with the zucchini as a side.

 

–recipes original.

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SPICY PECAN ORANGE ROUGHY WITH PARMESAN / QUINOA IN BROTH / RED BEANS WITH FAUX BACON

–3 fillets of orange roughy (size of 3 decks of cards, one-half pound)

–pecan bits (one-half package)

–Cajun seasoning (or Creole, found in most supermarkets)

–thyme

–lemon juice

–Parmesan cheese

–parsley (fresh if possible)

–seasoned crackers (gluten free)

–salt and pepper

–olive oil

–quinoa (boxed)

–chicken broth (non-fat, low sodium)

–red beans (dried, soak overnight)

–Bac’n pieces (soy bacon

–minced onion

 

1 – Place 1 cup of beans in a slow cooker.  Cover with chicken broth, allowing 2 inches at the top of broth.  Season with salt, pepper, olive oil, Bac’n pieces, and minced onion.  Cook in slow cooker for 6 hours.  When finished, turn setting to “warm” until time for dinner.

2 – Place two-thirds cup of quinoa in a covered baking dish.  Add one and one-third cup of chicken broth.  Season with salt and olive oil.  Microwave for 6 minutes on high, and then microwave for 9 minutes on 50 percent power.

3 – Empty half a box of gluten free, seasoned, crackers in a plastic bag.  Crush against the kitchen counter with the back of an ice cream spoon.  Place the orange roughy fillets on a large plate.  Season with salt, pepper, thyme, Cajun (or Creole) seasoning, lemon juice, and olive oil.  Place the orange roughy in the plastic bag with the cracker crumbs.  Shake well.  Place the completed fillets in a covered baking dish with a very small amount of water.  Sprinkle with pecans, Parmesan cheese (generously) and parsley.  Microwave on high for 6 minutes.

4 – Serve the orange roughy on top of the quinoa, with the red beans as a side.

–fish recipe from the Star Tribune, Minneapolis, Minnesota, about 1990; other recipes original.