Meal Planning Mondays are an experiment to see what works for my family. I like trying new recipes. I have too many copycat Minneapolis/St. Paul restaurant recipes that are not being utilized. This week I committ to making these recipes… Bachelor Farmer’s Gravlax and Hell’ Kitchen Chicken. These recipes will continue to be made ahead time and frozen.
Bachelor Farmer’s Gravlax
1 (3lbs.) small salmon, filleted, deboned
2/5 cup sugar
3/5 cup kosher salt
2 bunches of dill, roughly chopped
Mix the salt and sugar. In a metal, glass, or enameled container that is long enough to hold a side of salmon, sprinkle 1/3 of the salt and sugar and 1/3 of the dill.
Place one half of the salmon, skin side down, on the bed of dill and seasonings. Sprinkle 1/3 of the dill over the salmon, then another 1/3 of the salt and sugar mixture, applying it more liberally in the thicker part of the fish.
Place the other half of the salmon, skin side up, directly on top of the first half. Sprinkle the remaining 1/3 of dill and 1/3 of the salt and sugar mixture onto the top salmon filet.
Cover with plastic. Rest another container of the same length directly on the top salmon fillet. Weigh with two cans of beans or tomatoes and refrigerate.
Flip the fish upside down, every 12 hours for 48 hours. The gravlax is ready at that time. Thinly slice the salmon, leaving the skin behind.
Hell’s Kitchen Chicken
1 1/2 Pounds Chicken Breasts
3 Tablespoons Cajun Seasoning
3 Tablespoons Red Pepper Flakes
1/2 Cup All Purpose Flour
2 Tablespoons Extra Virgin Olive Oil
1 Can Diced Tomatoes
1/2 Cup Green Pepper, sliced
1/2 Cup Red Pepper, sliced
1/4 Cup Onion, chopped
4 Garlic Cloves, chopped
1 Handful Mushrooms
1 Package Spaghetti
1 Sprinkling Parmesan Cheese
Prep Day: Pound chicken until 1/2 – 3/4 inch thick. Wrap for freezing. Mix cajun seasoning, red pepper flakes and all purpose flour. Place in a zipper bag for the pantry. Place chopped onions and garlic in a freezer bag. Place in another freezer bag peppers. Place chicken, peppers, and onions/garlic mix bags in a 1 gallon freezer bag. And freeze.
Preheat large frying pan with Olive Oil.
Dredge chicken breasts in seasoning mixture insuring an even coating. Brown chicken breasts 4-5 minutes both sides. Remove chicken breasts.
Put a pot of water on to boil for the pasta. Add Onion and garlic and saute for 3-4 minutes or until lightly browned. Add green and red pepper saute for an additional 3-4 minutes.
Return chicken, add tomato, and mushrooms allow to simmer for 8-10 minutes. Add pasta to water. Drain the pasta when ready, and serve with the chicken on top. Sprinkle some parmesan cheese on for extra flavor!