Baked Cod with Chorizo and White Beans

Tonight we're going to taste the cuisine of Spain and Portugal!  I've been reading a lot about Spanish food for a two week trip to Barcelona in July!  I'm going to have to get ready for some laaaate dinners.  This dinner is also really healthy!

You'll need:

1.25-1.5 lbs Cod fillet

1 - 15 oz. can Cannellini beans

1 shallot

1 pint of grape tomatoes

2 links of Spanish chorizo (already fully cooked)

1/2 cup white wine (sauvignon blanc)

1 tsp olive oil

1 tsp chopped thyme

kosher salt & black pepper

*Preheat oven to 425*

First, chop up the shallot and thyme.  Then split the two links of chorizo in half length-wise.

I think it works better if you try to remove the casing on the chorizo - this can be a somewhat hard - but well worth it.  I cut off the ends which made it easier to peel - as seen above.  (The ends make a good, little snack for the cook),

Look how organized I was!  Also give the chorizo and good chop.

Heat 1 tsp of olive oil in a frying pan and add the chorizo, shallot and thyme and cook for about two minutes.

Cut about 1/2 the pint of tomatoes and add those to the mixture.  Also add 1/4 cup of white wine and cook for about 4 minutes - or until the wine is just about gone.

Turn off the heat and add the beans.  You only need 1/2 the can of beans.  

Cut the Cod fillet into large portions and season with a pinch of salt and pepper.

Coat a 9 by 13 baking dish with a little oil spray and place the fish as seen above.

Spoon on the chorizo/bean mixture on top of each piece of fish.  Add the remaining 1/4 white wine around the dish and cover with foil.  Bake for about 15-18 minutes depending on the thickness of your fish.  (I put mine in the oven for 16 minutes).

Taz can't hardly WAIT!  He had to get out of the kitchen and take a rest on the terrace because the delicious smells were too much for him. 

Taking the foil off of this one is like unwrapping a scrumptious birthday present!

Plate the fish (about 2 pieces per person) and add more of the chorizo/bean/tomato topping.  I also threw some broccolini on there to be extra healthy! 

This dish will take a piece of Cod to the next level!  It becomes such a hearty, rich dish with the addition of white beans and chorizo - a little smokey and steak-like!  Enjoy!

 

Cinco de Mayo Chicken Fajita Rolls & Buffalo Chicken Rolls!

Happy Cinco de Mayo!

I got this idea from another food blog and thought it looked like a great appetizer!  On her blog, she made a delicious Buffalo Chicken Roll - I wanted to make those... but also try one with fajita ingredients!  YUM

You'll need:

1 rotisserie chicken

1 package of egg roll wraps

Buffalo Chicken Rolls:

1 package of broccoli slaw

1/4 cup buffalo sauce (1/4 cup Frank's Red Hot + 1 tbsp melted butter)

crumbled blue cheese

Chicken Fajita Rolls:

1 red bell pepper

1 yellow onion

1 lime

2 tsp taco seasoning

shredded pepper jack cheese

Preheat oven to 400 degrees

First, remove and shred the meat from the chicken (just pull it with your fingers or use a fork)

Divide the chicken into 2 bowls.  I used all the white meat from the breast and some dark meat from the legs.  (The skin came off when I did this - so I ran a knife through all the skin and added that at the end)

Slice up about 1/4 of the onion and 1/4 of the bell pepper very thinly.

Above is the mixture of buffalo sauce and lime/taco seasoning.

Add the juice of one lime and 2 tbs taco seasoning to one of the chicken bowls.

 

Tazzy, which is better:  socks or chicken???

Add the buffalo sauce to the second chicken bowl.

Now for the tricky section - making the rolls!  Lay out one egg roll wrap, add a bit of the broccoli slaw.

Next, spoon on some of the buffalo chicken mixture.  (I could have just sat down with that bowl of chicken and a fork it was so damn good...)  Finally, add a few crumbles of blue cheese and roll the wrap shut.

Click here to watch a video on how to wrap them!

Place a wire rack on a baking sheet - also spray the rack with an oil cooking spray.  Then put each roll on the rack and spray each one with oil.

Bake for about 13-15 minutes or until golden brown. 

Now for the chicken fajita ones!  Place a few slices of pepper and onion on the wrap.

Next, spoon on some of the taco seasoned chicken mixture and then pepper jack cheese.  Fold up the wraps like you did with the other ones.  (seriously, watch that video!  I should have... you can tell mine came out a little on the rectangular side!)

Finally, plate them with whatever might be good to dip them in!  I wanted some guacamole for the Chicken Fajita Rolls!  (also - these do not come out as crispy as a deep fried egg roll, but they do have a good baked crunch.  Pop them under the broiler for a minute or two if you want to really crisp them up)

YUM!