Mexican Baked Tilapia from Chowhound

Super Easy Baked Chicken Breasts

Serves: 4-8 people
Hands-on time: 5 min
Total time: 30 min

This recipe for baked chicken breasts is truly super easy.  Baked (or roasted) chicken breasts can easily dry out and taste tough, but this recipe gives consistently moist, delicious results.


2 to 2-1/2 lbs chicken breasts
1 Tbsp Olive oil
1-1/2 Tbsp Adobo or other seasoning blend Continue reading “Super Easy Baked Chicken Breasts”

Mexican Baked Tilapia from Chowhound

Steamed Cod with Potatoes and Green Beans

Serves: 2-4 people
Hands-on time: 10 min
Total time: 25 min

The title says it like it is – this easy recipe steams cod, potatoes and green beans all in the same pan at once.  Simple and delicious!  I kind of threw this recipe together one night when I was in a hurry, and it came out so good I could hardly believe it took only 5 ingredients and a little over 20 minutes.


1 lb cod or other thick flaky white fish
2 large red-skin potatoes
8 oz fresh green beans
3/4 C chicken or vegetable broth
1 sm jar marinated artichoke hearts Continue reading “Steamed Cod with Potatoes and Green Beans”

Mexican Baked Tilapia from Chowhound

Cod en Papilotte

Serves: 3-4 people
Hands-on time: 20 min
Total time: 35 min

This Cod en Papilotte recipe seems hard at first.  Then you realize that this is the whole meal, there’s nothing else to do but this!  In fact you barely have anything to clean up afterwards.  Wow, what a gift.


  • Several huge handfuls of baby kale, spinach, or supergreens
  • Green cabbage
  • Fennel (optional)
  • 1 lb cod or other thick flaky white fish
  • 1/2 lb or so of mushrooms, shiitake or cremini
  • Lemon
  • Fresh parsley and/or cilantro (optional) or dried
    • Could also use oregano, dill, or tarragon, if you prefer
  • Salt and pepper
  • Olive oil

Continue reading “Cod en Papilotte”

Mexican Baked Tilapia from Chowhound

Basic Homemade Vinaigrette Dressing

Hands-on time: 5 min
Total time: 20 min

This recipe for a basic homemade vinaigrette is one I made up about a year ago and have been using ever since.  The one important thing to remember about homemade vinaigrette dressings is that the oil and vinegar separate quite easily, unlike the packaged kinds.  That’s because the packaged ones have additives (called emulsifiers) that keep them from separating as easily.  So shake the bottle every time you pour it, and you’ll be fine.  It’s a small price to pay to avoid eating fake ingredients.


  • 1 tsp italian seasoning blend
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp fresh ground pepper
  • 1/2 C olive oil
  • 1/4 C red or white wine vinegar
  • 3 Tbsp water

Continue reading “Basic Homemade Vinaigrette Dressing”

Mexican Baked Tilapia from Chowhound

Basic Roasted Salmon

Serves: 6-8 people
Hands-on time: 10 min
Total time: 22 min

This recipe for basic roasted salmon couldn’t be easier.  The quantity is limited only by the size of your oven!  I can do 2 pounds of salmon in my Breville Smart Oven (I have the Breville BOV900BSS — it’s the biggest size they have).


  • 2 lbs salmon (sustainably farmed or wild caught)
  • olive oil
  • salt and pepper

Continue reading “Basic Roasted Salmon”

Mexican Baked Tilapia from Chowhound

Farro con Pollo

Serves: 4 people
Hands-on time: 40 min
Total time: 40 min

This recipe was adapted from a Bobby Flay Fit recipe called “Quinoa con Pollo with Peas and Green Olives.”  It took me a ridiculously long time to make (ok, I admit it, it was 2 hours, ugh) but was absolutely delicious.  It was worth spending the time figuring out how to get it down to a 40-minute recipe.  If you have the chicken already pre-made from a previous night’s meal you can shave another 10 minutes off of the hands-on time.

Given that it’s winter, I opted for the meatier toothiness of farro instead of the more delicately textured quinoa. That turned out to be a great adaptation because the meal is very flavorful and the farro holds its own better than I think the quinoa would have. Continue reading “Farro con Pollo”