Copper River Shaka Salmon

Someone gave us this jar of salmon for Christmas a couple of years ago, and I recently discovered it in our crowded pantry. So I thought I'd better use it before it went bad.

Shaka Salmon is packed by Copper River Seafoods in Cordova, Alaska, and distributed in Hawaii by Shaka Salmon of Haleiwa on Oahu's North Shore.

It's packed in oil and tastes great right out of the jar.

However, I wanted to try it with some rigatoni that I also found in the pantry, and fresh broccoli and grape tomatoes that we had chilling in the refrigerator. It's my usual preparation using the pasta and anything else I want to put in it. Sometimes, I use zucchini, sometimes Chinese snap peas ... it all depends on what I have.

Heat up the veggies in olive oil and butter, add in the protein (in this case the salmon, but sometimes shrimp or ham, or whatever), cook the pasta separately, then add it to the pan.

Voila! Shaka Salmon and Pasta with Broccoli!

Smothered Southern Chicken

The basic recipe was posted by a friend on Facebook, so I stole it and made a few modifications. For example, the cook used Bacon Bits; I replaced it with real bacon. Also, I floured the chicken and added some herbs.

If you use dried herbs, reduce the measurement by half and rub the herbs between your hands to release the essential oils.

Ingredients

• CHICKEN BREASTS, 4, pounded to an even thickness
• (Alternative) CHICKEN THIGHS, 6-8, butterflied
• FLOUR, about a half cup
• SALT, BLACK PEPPER, GARLIC POWDER, 1/8 teaspoon each
• OLIVE OIL
• ONION, 1 large, thinly frenched
• BUTTER
• MUSHROOMS, 8 oz., thinly sliced
• GARLIC, 4 cloves, minced
• SOY SAUCE, 1 tablespoon
• SAGE, ROSEMARY, THYME, freshly minced, 1/2 teaspoon each
• CHICKEN BROTH, 1/2 cup
• BACON, 6 slices, cut into lardons
• CHEESE, Monterrey jack (or pepper-jack), shredded

Directions 

1. Preheat the oven to 350 degrees.
2. Caramelize the onion in about a tablespoon of butter, 2 garlic cloves, minced and a tablespoon of soy sauce. Sauté slowly until the onions soft. Set aside.
3. Sauté the bacon pieces until crispy. Set aside.
4. Prep the chicken. Cut each breast into four equal pieces (thighs in half) and pound. Dredge the chicken in flour seasoned with salt, black pepper and garlic powder.
5. Heat about a tablespoon of olive oil (or spray with cooking spray) in a large sauce pan. Add the chicken to the pan and cook over medium-high heat for about 2-3 minutes per side, until the pink is gone and the coating is browned.
6. Sauté the mushrooms in a tablespoon of butter, two minced garlic cloves, and a tablespoon of soy sauce. Sauté about 10 minutes, or until the mushrooms have cooked off their juices and become a little colored.
7. When the chicken pieces are done, place them in a casserole dish or baking pan.
8. Heat the chicken broth in a small pan and pour over the chicken, topping it with the onions, mushrooms, herbs, bacon, and cheese.
9. Bake the chicken in the oven for 3-5 minutes or until the cheese is melted.