Twisted Oak Foods 

Fish Recipes


Twisted Peachy Fish
2 to 6 Fish pieces (Tilapia, Swain or other white fish).
1/2 cup panko Bread Crumbs
4 tbs Twisted Seasoning
1/2 Cup Peachy Twist Salsa
Spray Olive Oil
Pre heat oven to 425

Take the panko bread crumbs and mix in 2 tablespoons of Twisted Seasoning. Spray a large baking sheet with olive oil.
Then take chilled fish and dust each piece with the remaining 2 tablespoons of Twisted Seasoning. Spray fish with olive oil on both sides. Then place the fish in the bread crumbs on both sides and place on baking sheet. Place any left over bread crumb & seasoning on top of the Fish.  Bake for 20 minutes at 425 until golden brown on top.
Take Fish and place on serving platter, Spread the Peachy Twist Salsa along the sides of the baked fish. Serves 2 to 6 Twisted Peachy Fish served with Twisted Ranch veggies shown above.

Twisted Fish Tacos
Super Simple & tasty treat for the family.
6 to 8 Frozen Breaded fish fillets (any style or flavor you like, Need 10 to 12 for Fish Sticks)
1 cup Peachy Twist or Chipotle Twist Salsa
2 Tbs. Twisted Seasoning
Flour or Corn Tortillas
Two cups on Mini sweet peppers sliced in rings or pickled banana peppers.
Plain Greek Yogurt or Sour Cream
Chopped Romaine lettuce (Cabbage can be used as well)
Spray Olive Oil
Pre-heat oven to 425

Cook the breaded fillets as instructed on container on cookie sheet sprayed with Olive Oil.
Remove the fish from the oven and turn off heat. Add tortillas to oven on some tinfoil or serving plate.
When cooked break apart fillets in chunks and place is large bowl.  Add Twisted Seasoning and lightly stir. Then add either Peachy (for Sweet Heat) or Chipotle (for Spicy & Smokey) and lightly stir again.

To Serve place Fish mixture on warm tortillas add sweet peppers, lettuce and yogurt.  
Serves 2 to 4  (Two tacos each)
Add more salsa if needed and Sharp cheddar of Jack cheese can be added.
Always good with Twisted Guacamole and chips on the side.




Chicken Recipes


Twisted Turkey or Chicken Bowl
4 cups chopped or pulled turkey or chicken. 
1 cup of Chipotle Twist salsa
2 Cups white or brown rice (instant) 
1/4 cup black olives 
1/4 cup green onions. 
1 tbs Twisted Seasoning
2 tbs olive oil

This was made for Thanksgiving leftovers, but it's good anytime. In a frying pan or skillet sauté' the Turkey or Chicken in olive oil. Add Twisted Seasoning and stir. Then add Chipotle Twist salsa and Stir Cook the instant rice (per box instructions). 
Place the Chipotle Twist Turkey or Chicken on the bed of Rice, cover with black olives & green onions and Serve in a large bowl or on a platter. Serves 4.  Shown Above.
You can add Cheese, Plain Greek Yogurt or whatever else you might use to "Twist" your own recipe.

Slow Twisted Southwest Chicken
2  lbs  32 oz  (approx. 6 to 8) chicken breasts, boneless and skinless
1  Jar  16 oz Chipotle Twist (1 cup to cook with chicken & 1 cup to serve with chicken)
1  can 10 -14 oz petite diced tomatoes (any flavor you like, can weights vary, use whole can)
2 tbs Twisted Seasoning  
1/2 cup onions diced fine
1/2 cup green bell peppers diced fine (extra Spicy version use seeded Jalapenos)
1/2 cup celery diced fine
1/2 cup carrots diced fine
1/2 cup Yellow Hominy
1/2 cup Black Beans
1/4 cup sour cream or plain Greek yogurt, reduced fat of course
1/2 cup cilantro chopped (flavor garnish when served)
4 cups cooked white or brown instant rice

Directions:    Prep time about 15 – 20 minutes
Place the chicken in a slow cooker.  Sprinkle the Twisted seasoning over the meat then layer the vegetables(Save the Black Beans for later), canned tomatoes and finally 1 cup Chipotle Twist Salsa. Set on low and cook for 6-8 hours. The meat is cooked when it shreds or reaches an internal temperature of 165°F.  When ready add Black Beans stir everything in the slow cooker and turn up the heat to High while I make the rice, chop the cilantro and set the table (about 6 – 8 min).

Turn off cooker and break up the chicken (shred) with two forks then stir in the sour cream or plain Greek yogurt. Serve chicken over bed of rice (1/2 cup rice per serving) with 1 tbs of Chipotle Twist & cilantro on top as final garnish.   Most ingredients used are either Frozen or canned for simplicity. Fresh is always best if you have the time to prep. If adding Corn & canned Black beans, the corn cooks in the slow cooker and the beans go in when you add the sour crèam or yogurt.  Serves 6 - 8

Twisted baked Chicken with Chipotle Twist Rice
3 lbs of boneless skinless chicken breasts (approx. 6 pieces)
6 Tbs of Twisted seasoning 
1 Cup of Chipotle Twist salsa
1 cup diced Onions 
1 cup diced green bell peppers
3 cups instant brown or white rice

Preheat the oven to 350.  Take the Twisted Seasoning and rub over the chicken pieces. Then place chicken in a greased roasting pan. Pour in diced onions and peppers around chicken pieces. Spread one Tablespoon of Chipotle Twist salsa over each piece of chicken. Tent roasting pan with tin foil and cook for 45 minutes.

Remove from oven and let rest for 10 minutes. Remove chicken breasts from roasting pan and place on serving platter. Take the pan juices with diced onions and pour into sauce pan on medium heat. Stir in 2 Tablespoons of Chipotle Twist and simmer uncovered on low for 5 minutes. Make rice following the instructions on rice box. Then while the rice is hot, add the rest of the Chipotle Twist (Approx. 1/2 cup) and blend into rice.
Serve chicken breasts on rice with simmered pan juice over each piece.    Serves 4 to 6



Twisted Oak Recipes