Claire Corlett

Fish Food, Fish Tanks, and More
Seared Chicken Tacos with Watermelon Salsa | Pancreatic Cancer Canada

Seared Chicken Tacos with Watermelon Salsa | Pancreatic Cancer Canada


So often times, pancreatic cancer patients
will eat you know maybe over a quarter of a sandwich or half of a sandwich and maybe
put some tuna or some peanut butter and that can be you know really really quick easy and
fast. We wanted to create another option to really you know liven things up, wake up your
taste buds, appreciate some of the things that are in season right now, and this is
another one that you can batch cook. So we’re making some seared chicken tacos with watermelon
salsa. So this is perfect for the summer. And what we gonna do is, we’re gonna season
the chicken ahead of time. You can do this right before you cook, you can even do this
overnight in the refrigerator. The longer it sits in the marinade obviously the taste
here it’s gonna be. And now one thing I do for chicken. I’m gonna show you one really
cool technique to cook it. Cut it in half and you can even do if you have a butcher,
go to a grocery store with a butcher, get them to butterfly it for you. It just cooks
a little bit faster and especially if you’re worried about making sure you cook it all
the way through. Cutting it in half, not only reduce the amount of time, but you can also
make sure that cooked all the way through. It’s a lot faster. So we have butterflied
chicken breasts here. And we’re gonna add a very simple seasonings. This is one of my
favorites. It’s smocked paprika, smocked paprika adds a ton of flavor and it’s not
spicy so especially if you want to avoid that spiciness. Smoky paprika is a great way to
add a little bit of that smoky flavor. So we’re gonna just put a little bit on top
and these you can find again almost every grocery store will carry smocked paprika now.
It’s a great staple pantry item to have on hand. We’re gonna a pinch of salt both
sides, remember whatever we do one side, we wanna make sure we do to the other side. Beautiful.
And a little bit lemon zest. Now, Libby, do you use zest at all? Yes, I do. So do you
know how to zest? Yes. You know the tool. Experienced zester. Do you want to let everyone
know what this tool is. Cause it is one of my favorite. This is a zester, a raspier.
The one I have at home is actually is a raspier, I think I got it from a construction supply.
Oh, here you go. It works just as this well. Perfect, it was before this become popular.
You just go like that. You got it. You won’t believe how much flavor is in the peel of
your citrus. Yeah. Fantastic. You just want to make sure that you wash the outside really
well, but it’s one of those free ingredients that we don’t usually use all the time.
It freezes really well, so if you don’t have a recipe that calls for zest, I mean
limes, zest them first, put them in a little ball, a little dish, put them in the freezer,
and then you use them any time. It that enough? Yeah, that’s perfect. Fantastic, great zesting.
And we’re gonna add just a tough of olive oil to one side, so you can seasoning it whichever
way you like. Smoked paprika, lemon is what we’re gonna do today. And to cook it. This
is a great technique, you know we’re talking about a little bit, fatigue, not always want
to cook all day and you know. When you are not feeling well, you don’t want to be cooking,
fleeing over the stove. And you don’t want scrubbing pots and pans. And caregivers as
well, they are gonna be under a tremendous amount of stress. They don’t want to be
in the kitchen for too long. Yeah. So this is a great technique to cut down on really
the scrubbing. Have you ever been using parchment paper? Yes, but never that way. Never this
way. This is a great way. We’ve taught this to cook fish before. But you can cook anything
this way. It’s great if you don’t have a non-stick pan which you know some if you’re
not cooking with enough heat, sometimes you’ll get that sticking of the protein onto the
pan. So a little bit of parchment paper and we have about a medium heat, medium-high heat
here. And we’re gonna add the chicken right on top the parchment. And you should able
to hear the sear right away. So we’re cooking right on top of that parchment paper. That
gets sear on that. We’re gonna get beautiful sear. I didn’t believe it either. Yeah,
okay. Leaning something interesting and new. It’s gonna be non-stick as well, right.
So with this side if you have a butterfly piece of chicken, redline on the recipe as
well. You want to cook it for about two minutes on one side just to give it that color, that
really nice color. When we flip it and we’ll do that in a second. We’re gonna cover the
pan again, and just let that finish cooking for about five minutes. That’s all you need.
When I use boneless chicken, I like to use thigh cause they have a little more flavor
that take a little longer to cook. Yes. Yes. You’re right. That’s a great idea. They’re
cheap too. And the thigh can be good, yeah, they’re less expensive and also they have
more calories, they taste better because they have more fat to them, right? But that’s
a good thing, because you only want to eat a smaller amount you want you know as many
calories in that bite as possible. And with our tacos or sandwiches these are great, because
it’s all about what you put on top, right? So let’s say you’re a caregiver or a family
member who is preparing some meal for a friend or family member who’s going through pancreatic
cancer and treatment, then you know maybe they need to gain weight but the whole household
doesn’t need to be having, you know, rally high fat, energy dense soup. We get a lot
of questions from people how do I cook for my entire family and still meet that person’s
need. So I always suggest you know, you start with the healthy basic recipe, and that kind
of your temple, and then with the topping, that’s where everyone can modify what they’re
going to do with their own recipes. So, you know, you’re doing taco night, the person
with pancreatic cancer or who’s just been through their treatment can add cheese to
get some extra protein that calories. Sour cream. Sour cream. Whole fat. Yeah, whole
fat, sour cream. You don’t need to skim on fat you know, avocado, all of these great
things. And for the person who wants things on the light side they can load on the lettuces,
or the cabbage or the things might be more difficult for a person with pancreatic cancer
to digest. So it’s really about you know starting with the basic ingredient keeping
it healthy and then adding those protein and calories boosters on top. I just wanna point
something out that when I was sick one of the things that we, my husband and I appreciated
the most was when people brought us food, it just made life a lot easier even though
we cook a lot you know when we both healthy, so this information really is for everyone
because I’m sure everybody knows somebody who is going through cancer and bringing a
meal that they don’t have to prepare that’s healthy is really one of the best things you
can do for them. I think that’s wonderful. Because people always feel they wanna help
but they might feel helpless might not know what to say or where to start. And then they
saying what can I do and that puts the other person in awkward position. It’s hard to
ask for help. I have friends, lots of people they just say I’m bringing you a meal on
Tuesday. Wonderful. Thank you. Takes a lot of the stress out of your day is one less
thing to think about. So, great point you know for everybody watching, is going to look
at our recipes online. Either thing that you can prepare and share with people who are
going through a difficult time. Yeah, the other thigh you can do is putting fresh groceries
just getting the groceries for them and you know even the patient pay for it themselves,
that’s a huge help and even stuff like you know, here we had everything beautifully chopped
for us. Right. Just some preparation. Even that makes it just a lot quicker and easier
to get the meal on the table. That’s wonderful, really really helpful. It’s been about a
couple minutes. You have to prove us you seared these. Yes, absolutely. So you can usually
tell by the side when it starts to change color. It goes from that sort of translucent
pink to more of that white. So we are about quarter almost halfway through, we can flip
that up. We get our tongs. Isn’t that amazing, can everybody see that? Yeah, here you go.
I always lit it. You have that on screen there. I’ll flip other piece too. So like I said,
I’m moving this around, and you really don’t need much you know if you did wanna keep a
low calories, you don’t need much of that. You only have this. Wow. A piece of paper,
right? Act like a non-stick. So we’re gonna let that cook for another five minutes just
on that side, I’m gonna reduce the heat to about medium low, that’s about four and
half on here. Reach for your trusty lid again, for pan, and then just put it on top five
minutes and then it’ll be cooked through. And you’ll always want to double check with
chicken. Obviously, you can cut it all way through, make sure that the juices are clear,
they’re not pink and here’s no pink or blushing in a chicken. A food thermometer
is always your best tool, the best to check. Especially when you‘re not sure. So for
chicken, you wanna make sure it’s 165 Degree Fahrenheit there. So, that’s five minutes,
really simple. Now we’re gonna make really nice summary refreshing salsa, so for me,
summer is a few things but watermelon is definitely part of my summer. So we’re gonna slices
up, we’re gonna dice this. So, Libby, if you don’t mind. We can move that right onto
the cutting board, and just give me a few slices to add here. And when picking a watermelon,
do you know how to pick the juiciest watermelon? No idea, I see people tapping it but I don’t
know. When you see people knocking it like that. Yeah, yeah. They just do it because
they think it. That’s one of them. That is one of them. So they are usually a few
tips. With your regular watermelon, you can tap it and what you’re listening for is
actually a hollow sound. When it hollow, that means it’s nice and ripe. That’s one technique.
The second technique is you sort of size it up, when you lift it, it should be pretty
heavy for its side. If it’s too light, that means that it’s already sort of dried out.
Exactly. You want it to be heavy with water, and it’s gonna a good juice watermelon.
Yeah, and then the third thing is the color, so for regular watermelon, you want that nice
green with those stripes on the top. On the bottom is where the watermelon actually sits
on the ground and it doesn’t get the sun, that’s why it doesn’t turn green. So you
almost want like a peachy color, like a light peachy color on the bottom on the watermelon.
So those are the three things. You, some people smell it, the watermelon. You can’t really
smell it. If you can smell though that skin, I’m very impressed. They’re very special
technique. But for mask melon, for cantaloupes, for honeydew, so we have and that’s the
beautiful thing about this recipes you can use watermelon, I mean cantaloupe, this is
lemon drop, the new type of melon out there. But for those mask melon, you can smell it.
They do tend to give it a bit of a sweeter odder off the stem. That’s another way.
That’s right. We talked a little bit about making sure that you’re getting enough fluid
is important for everyone, but especially if you’ve gone through cancer treatment,
and you’re experiencing side effects, so it can be challenging for people because you’re
already feeling a bit full. You’re eating you know every hour, every two hours, and
try to get your fluid into your day. You know, it’s a lot of work. So even just by really
choosing you know a melon, we’re getting some extra fluid there. Other thing you can
do is try to choose fluid that have calories in them, so rather than just filling up on
water throughout the day. If you’re losing weight and you’re not able to take in very
much. And it’s a good idea you know try to have some milk, try to have juices that
you can tolerate and that may be a good way to get in some extra calories and still meet
your fluid needs. Soups are another great option too. And your frozen dessert. Yeah.
Alright. Can’t forget about those. So, nice refreshing watermelon, or why don’t we add
a little green too for color. Of course, you can do your classics salsa where we’re using
some tomatoes, if you find tomatoes are too acidic, then this is a great option and the
color is really fabulous of course. We eat with our eyes, so when people don’t have
such a good appetite, presentation is everything, right? Yeah, exactly, squeeze right over top.
You waste the zest. Some on me as well. It gives me a really nice little of the day.
I usually need tool for this. There you go. You can use a folk, yeah, folk. Do you have
one of those clams? Lime clams. Yeah, there you go. Perfect, nice a little bit acidity
there from the lime. These are nice, you know. I can get these from the supermarket , you
know, like rock, means they are not that fresh. They are couple of ways, I mean you can roll
it, if they’re a little harder, you can roll it out. So that’s sometime, promote
a little more juice out of the cell there. So, that’s it. That’s a little bit acidity,
we’re gonna add a little bit of olive oil here, and fresh herbs. Now we talked about
this ahead of time. We wanna make sure that Libby likes cilantro because I’ve been attacked
before the cilantro. There are some cilantro haters in the crowd. Either a lover or a hater.
There is no grey area in terms of how people feel about cilantro. So Libby is a fan. Libby
likes cilantro. So we’re just gonna again tear this over top. You do this with cilantro.
I have some mints, again, I love mints and watermelon together. Again, choose whatever
fresh herbs you like. Basil, goes really well with watermelon too. Beautiful. You can chop
it up finely, if you want to more of the light tough. But these sort of delicate I called
again, summer herbs, it almost, like a little piece of mints, cilantro there. Add a bit
of flavor. Don’t need too much. There you go. These are dry and perfectly. And that’s
that’s pretty much it. We’re gonna add a pinch of salt. Right, again, remember salt,
I think there’s a little bit of misconception you know that salts add flavor. So when something
doesn’t taste so good, we automatically think, okay, we can add more flavor, we can
add more salt. Salt is actually not a flavor at all. What it actually does is enhance flavor,
right? Yeah. So you wanna make sure that you know instead of always reach for that salt,
maybe try a fresh herbs, a spice, maybe some cummin, something you might like. With that
a little salt, it’ll just make those ingredient tastes even better. So nice and refreshing
salt up. Libby, just gently stir that up there. Cool. And this should be done. If you are
going through taste changes too, it always a good idea to try to balance the bad taste
you are experiencing. So sometimes people will say oh, you know, I can’t eat fruit
or even you now certain like certain vegetable, certain foods are just too sweet for me. So
to balance that out, you might add some salt, just to add, you know, help to balance some
of that. If things are too bitter, adding something sweet can help. So little bit of
maple syrup or some honey if something is bitter. The other thing you might experience
with chemotherapy is metallic taste to food. Yeah. Did you go through that, Libby? Yeah,
another, another illness, not this one. And that’s tough if things tastes like metal
and it can often be the high protein food. So we’re encouraging people of course you
know get protein at every meal, every snack, but it’s not when it not taste good, gonna
be really really challenging. So you can go. Oh yeah, question. Yes, it’s a big issue,
right? So what you can do is, you can try actually using like plastic spoons and forks,
try not to eat out of meatal containers or use metal utensil that tends to help what
we hear from patients. You can also try to get your protein from vegetarian foods. So
we really want people to choose the food that you enjoy. If something tastes terrible to
you. There has to be another alternative. That’s what going what dietitian really
helps. So let’s say the meat tastes metallic to you, then you could be having some cheese,
you could be having you know some Greek yogurt, some of the peanut butter, things like that,
try to up your protein level without having things that don’t taste so good. Other people
have found that you know marinating meat and things like pineapple juice can help because
you‘re getting that sweet taste and it can help to balance out you know some of that
metallic flavor. Yeah, great question. Alright. So our chicken is done. Looks great. Nothing
sticks to the pan, we’re take this right out. I give it a wipe, but nothing is sticking.
There is less work to be done after. I love that. It’s always fantastic. So, sorry Geremy,
just a question. Yeah, absolutely. Let’s say you want to do it in a big batch. So you’re
not gonna use the pan, would you just put this in the oven on some parchment paper on
a tray. Yeah, exactly, put it. How long would you cook it? Put it onto a baking tray so
about 375, actually about 400 degrees Fahrenheit, it should take about 25, 30 minutes. That’s
for full breasts. If it’s butterflied in half, looking about twenty minutes or so.
Again use a thermometer just to make sure, double check but that should be cook right
through. Perfect. Absolutely. And again, parchment paper technique. then you’re not scrubbing
that baking dish. Not scrubbing the baking dish. So we’re just gonna like roughly chopped
this up. And we have some corn tortillas here, but you can use whatever you want to. These
are gluten free but. You can go for a white turkey. you can warm them up, they cool down
by waiting, but definitely warm them up a little bit. We’re gonna put a little bit
of that chicken on. Chicken on a pan with no fat. Yeah. It’s a great idea. You can
wrap them up with some foil too. Just pop them onto the oven. Just give them a quick
stream. Then, Libby, you wanna add a little bit of that salsa right on top. That’s beautiful.
Yeah. Very nice. I can’t put too much on, it’s hard to. How do you roll them up. I
usually put, does anyone overstuff your taco? Just fill like a taco like that. Oh, you just
deep, you don’t roll it. Yeah, no, not a wrap. But you can definitely do this like
a wrap as well for sure. Now I’m adding a little bit of avocado and again this is
all by choice. Avocado of course is a good healthy fat up the calories. And then a little
bit protein, and delicious with our Feta cheese on top. And remember that Feta is gonna add
a little bit that saltiness as well. So you don’t have to over season your chicken,
your ingredient here. Feta and watermelon is such a great flavor combination. Yeah,
and that’s it. And I mean we started from scratch, and less than 10 minutes you know
we have chicken tacos for everybody.

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