Chicken Piccata

4 small chicken breasts
1-2 Tbsp. olive oil

Chicken piccata cooking

salt and pepper to taste
coriander
3 cloves garlic, chopped
1/3 c. white wine
1/2 c. chicken broth
juice from one large lemon
1 tsp. honey
2 Tbsp. capers
few pinches of dried parsley
2 Tbsp. butter

Cook the chicken in the oil for about 3-4 minutes on each side over medium high heat. While the chicken is cooking, sprinkle with salt, pepper, and coriander. Both sides.

Add the garlic to the chicken. Saute for 1 minute.

Add in the wine, broth, lemon juice, honey, and capers. Cook on high until the liquid has reduced by half. Sprinkle the chicken with the parsley.

Dinner is ready

When the liquid has reduced, add in the butter. Let it melt. Serve hot.

This is fine served as is, but I served it over hot rice. You could also serve it with pasta.

This recipe was pretty quick and easy.

Here's a link to the recipe I adapted: http://www.closetcooking.com/2008/11/chicken-piccata.html

Salmon with Spinach and Capers Cream Sauce

King salmon

1 large fillet of salmon, skinless
vegetable oil
salt and pepper, to taste
dill, garlic powder to taste
10 oz. bag of baby spinach
dash or two of coriander
dash or two of ground mustard
1/2-1 c. whipping cream, depending on how large your salmon is
2Tbsp. sour cream
1 tsp. lemon juice
4 tsp. capers, drained
2 Tbsp. cilantro, chopped

Salmon over spinach

Heat the oil in a large skillet. Season your salmon with salt, pepper, dill, and garlic on both sides, then cook in the skillet, about 5 minutes on each side. You can cover it to cook it quicker. It's done when it flakes easily. Remove to a plate.

Add the spinach to the skillet. Season with salt, pepper, dill, garlic, coriander, and ground mustard. Cover and let cook over medium heat for a minute or two, stirring occasionally. Spoon the spinach onto your serving plate, then top with the salmon.

Ready to eat!

Gently add the whipping cream and sour cream into the skillet over medium low heat. Add the lemon juice, capers, cilantro, and all of the spices you've been using. Heat through, do not boil. Spoon the sauce over the fish and spinach. Serve. Watch out for any bones that may be left!

Here's a link to the recipe I adapted: http://www.bbcgoodfood.com/recipes/5872/salmon-and-spinach-with-tartare-cream

Shrimp Starters

4 oz. can shrimp, drained
3-4 oz. cream cheese

1 1/2 tsp. Worcestershire sauce
2-3 garlic cloves
1 tsp. lemon juice
large dash of dill
dash of coriander
dash of garlic powder
1/4 tsp. salt
1/2 tsp. black pepper (or more!)
1 1/2 tsp. chives
cucumber, sliced
capers

Add everything but the cucumber and capers to a food processor. Blend until well mixed. I stopped and taste tested a few times to see if I needed anything else. When you're satisfied, scoop a small bit of the shrimp mixture onto each slice of cucumber. Center it so it looks pretty. When you've used up all the mix, then place one caper onto the top of each cucumber shrimp starter. Keep refrigerated until ready to serve.

Recipe adapted from Easy Appetizer Recipes Kindle Edition

Jamaican Stew

2 tsp. oil

Onion, garlic, chicken, and spices

1 c. onion, chopped
1 Tbsp. garlic, minced
1 lb. chicken, chopped into bite sized pieces
1 tsp. curry powder
1 tsp. thyme
1/2 tsp. allspice
1/2 tsp. red pepper flakes
1/2 tsp. pepper (I may have added more...)
1/2 Tbsp. cilantro, chopped
1/4 c. red wine
2 Tbsp. capers
1 can black beans, drained
1 can diced tomatoes, not drained
1 c. chicken broth
Hot cooked rice

Stewin'

Saute the onion in the oil in a large pot over medium heat for about 3-4 minutes, then add the garlic, and cook a minute or two longer. Combine the chicken and next five ingredients (through the pepper) in a bowl. Mix well. Add chicken mix to the pan, and cook about 4-5 minutes. Add cilantro. Stir in wine, capers, beans, tomatoes, and chicken broth. Cover and reduce heat to medium low. Simmer about 10 minutes or until tender.



Put about 1/2 a cup of hot cooked white rice in the bottom of a bowl, then spoon the stew over it.

If you don't want as much liquid in your stew, leave out the chicken broth.

Here's a link to the recipe I adapted: Jamaican Stew

Eggplant Pasta Sauce

Really good recipe! Here's a link to the original recipe. I just made a few alterations: http://www.food.com/recipe/eggplant-pasta-sauce-or-side-dish-137512

Olive oil
4 c. eggplant, cubed
1 onion, diced
4 garlic cloves, minced
28 oz. canned diced tomatoes (do not drain)
1/2 c. Marsala wine
1 Tbsp. cilantro, chopped
1-2 Tbsp. capers
1 tsp. sugar
dried thyme and basil, to taste
salt and pepper, to taste (I highly recommend lots of pepper!)
Hot cooked pasta
Parmesan cheese, grated

Saute the onion for 2-3 minutes, then add the garlic and eggplant. Saute about 5 minutes more. Add all the other ingredients. Bring to a boil. Reduce heat and simmer for about 30 minutes, uncovered. Stir occasionally. Cook until the eggplant is soft and the sauce is the consistency you want. Serve over pasta. Top with Parmesan.

Chicken with Lemon and Capers

I love this recipe! And it's fairly easy too!

olive oil, for cooking
1 red onion, cut into thin wedges
3/4 oz. of butter
1 lb chicken, cubed
rind of 1 lemon, grated
2 Tbsp. baby capers, drained (I usually use a little more)
1/3 c. lemon juice
1/4 c. basil, dried
salt and pepper to taste

Heat wok until very hot, then add 2 tsp. of oil and swirl it around to coat the side. Add the red onion wedges and stir-fry until softened and golden. Remove from the wok and set aside.

Reheat the wok, add 2 tsp. of oil and half the butter, and stir-fry the chicken in two batches until it is browned, adding more oil and butter between batches. Return all the chicken to the wok with the onion.

Stir in the lemon rind, capers, and lemon juice. Toss well and cook until warmed through. Add the basil and season with salt and black pepper.

From The 1000 Best Recipes

Pasta Puttanesca

Also known as "whore's pasta," the name of this robust pasta dish originated in Naples after the local women of easy virtue.
I love this recipe!


3 Tbsp. olive oil
1 onion, finely chopped
4 garlic cloves, finely chopped
dash or two of red pepper flakes
2 tsp. capers, rinsed and drained
12-16 pitted black olives, quartered
14 oz. diced tomatoes
1/2 tsp sea salt
ground pepper (lots!)
1 Tbsp cilantro, chopped
oregano, basil, dill, coriander, thyme to taste
cooked spaghetti or other pasta
Parmesan for the top (optional)


Heat 2 Tbsp of the oil in a frying pan over medium heat and cook the onion for 5-6 minutes, stirring occasionally. Add the garlic, and cook for 1-2 minutes. Add the red pepper flakes, capers, olives, tomatoes, salt, pepper, cilantro, and other seasonings, and bring to a boil. Reduce the heat to medium low, simmer uncovered for 10 minutes, stirring occasionally. While the sauce is simmering, cook the pasta. Drain the cooked pasta into a colander and put the sauce in the bottom of the pot. Top with the hot pasta and reserved Tbsp of olive oil, and toss together gently to combine.