No-Fuss Blackened Chicken

I made some most delicious blackened chicken.  

I also made cat shaped polenta.  But that's not really relevant.

This is super easy and pretty fast.  Just rub the seasoning on, and bake. The longer you leave the rub on, the more the flavors will permeate the chicken.  Rub it on the night before for big flavor.

I didn't plan ahead for that myself, just rubbed it on and threw it in the oven. 

It was finger-lickin good.  Just a bit spicy, but not too hot.  You can adjust the heat by adjusting the cayenne.  The chicken was so moist, the skin nice and crispy. Just simple, healthy, and delicious!

For summertime this would be awesome grilled! It would make a great addition to a BBQ or picnic. :)

Blackened Chicken

Serves 2

1 lb chicken parts, skin on (I used drumsticks and thighs)

1 tbsp extra virgin olive oil

Blackened Seasoning:

1 tbsp paprika

1 tbsp fresh thyme, chopped (or 1 tsp dried thyme) 

1 tbsp fresh oregano, chopped (or 1 tsp dried oregano)

1 1/2 tsp garlic powder

1 tsp onion powder

1/2 tsp cayenne pepper (adjust to taste)

2 tsp black pepper

2 tsp salt

Mix all the spices together to make the blackened seasoning.  Rub on the chicken.  Place in fridge to marinate, if desired.

Preheat oven to 375 degrees. Drizzle the chicken with the olive oil, and place skin side down on baking sheet. Bake 15 minutes. Flip the chicken over, and bake another 15 minutes, or until chicken is no longer pink and a thermometer inserted into the thickest part registers 165 degrees Fahrenheit.

Grilled Shrimp and Smashed Avocado

A perfect quick snack or light lunch. You will need skewers for the grill.

You will need:

10 shrimp, raw, shelled and deveined
Extra Virgin Olive Oil

1 avocado
1/4 tsp red pepper flakes

1 1/2 tbsp fresh lime juice
1 lemon
Salt and freshly ground pepper

Lightly oil grates of grill.  Preheat grill to med-high heat.

In a bowl, toss the shrimp with 1 tbsp olive oil, 1 tsp lemon juice, salt and pepper to taste.  Thread shrimp on skewers.

Cut lemon into slices.

Add lemon and shrimp skewers to grill.  Grill about 2-3 minutes, flipping both shrimp and lemon once.  Cook until shrimp is opaque.

In the meantime, peel and core the avocado,  Place in a mixing bowl and lightly mash with a potato masher, leaving kind of chunky.  Add lime juice, red pepper flakes, and salt and pepper to taste.

To serve, top the smashed avocado with the grilled shrimp.  Serve with grilled lemon.

Mango Chorizo Stuffed Pork Chops

I have a recipe from a cookbook by Chef Bob Peterik that I've been anxious to try.  It was for Mango Chorizo Stuffed Chicken, but it works great with pork.  The mango chorizo marinade and stuffing is pretty much his recipe, I made a few minor tweaks and changed cooking methods.

Mango Chorizo Stuffed Pork Chops with 
Raw Honey and Mango 

You will need:

Pork marinade:
2 bone in center cut pork chops
2 mangos, peeled and pureed
1/2 tsp sugar
1/2 tsp white wine vinegar

Stuffing:
1 mango, peeled and pureed
1/2 tsp sugar
1/2 tsp white wine vinegar
1/4 pound chorizo sausage
1 small yellow onion, chopped
1 jalapeno, stem and seed removed, diced small
1 tbsp olive oil
salt and pepper
1/2 cup butter, melted

Baste:
1 mango, peeled and pureed
2 tbsp raw honey
1 tsp cayenne pepper plus a pinch


Combine the mangos for the marinade with the sugar and white wine vinegar in a tupperware, mix thoroughly.  Add the pork chops, and marinate for 2 hours to overnight.

Cook the chorizo in a saute pan until brown and crumbly.  Remove, drain accumulated fat, and set chorizo aside.  Using same pan, heat olive oil and add the onion and jalapeno.  Cook until onion is soft and getting tan, about 8-10 minutes.

Add the chorizo, 1 of the 2 pureed mangos, onion and jalapeno to a bowl and mix well.  Season with a little salt and pepper.

Preheat grill to med heat.

Remove pork chops from marinade.  Discard marinade.  Season chops with salt, pepper, and a pinch of cayenne.  Using a paring knife or small sharp knife, cut a small pocket in the pork chop, cutting all the way to the bone.  Stuff the each chop with the stuffing, pressing as much in as you can.  Secure with a toothpick.

Place chops on the grill over heat.

Combine mango, raw honey, and cayenne. Reserve 2 tbsp, and baste the pork chops with remainer every 5 minutes or so (it keeps them nice and juicy!)  Flip after about 20 minutes.  Cook a total of 45 minutes, or until done. Top each chop with a reserved tbsp of mango and raw honey mixture.  Enjoy!


Some other favorite recipes:
Turkey Piccata with Charred Penne
Tomato Braised Kale