Tilapia Piccata
4 tilapia fillets
1 lemon
1/2 lb orzo pasta
1 bunch parsley-roughly chopped
1 sweet pepper-deseeded and thinly sliced
2 tbls creme fraiche (or sour cream or greek yogurt)
1 tbls capers
2 tbls verjus blanc or white wine
2 zucchini-cut lengthwise and then crosswise into think pieces
2 tbls butter
2 garlic cloves-roughly chopped
1/3 cup seasoning (flour, parsley, ground yellow mustard and paprika)
Fish
Season fish with salt and pepper on both sides. Place seasoning blend on a plate and throughly coat the fish with seasoning tapping off excess.
Heat about 2 teaspoons olive oil in pan on medium high heat. Add fish and cook about 3 minutes on each side.
Add capers, butter, verjuse and juice of whole lemon. Cook, constantly spooning over the fish, 1 to 2 min.
To Serve top the fish with the sauce and garnish with parsley.
Pasta: Heat medium pot of water to boiling. Cook pasta as directed on box.
Heat about 2 teaspoons olive oil in pan on med./high heat. Add zucchini, peppers and garlic. Season with salt and pepper. Cook, stirring occasinonaly 3-4min until veggies are softened. Transfer to pot with pasta and add creme fresh with a drizzle of olive oil.
Saturday, March 24, 2018
Sunday, January 28, 2018
Deviled Salmon
4 skin-on salmon fillets
1/4 cup grated parmesan cheese
2/3 cup panko bread crumbs
2 tbls. melted butter
1 tbls. dijon mustard
1 tbls. spice blend (paprika, found mustard, garlic powder, onion powder)
Line a sheet pan with aluminum foil.
Combine breadcrumbs and cheese with salt and pepper in a bowl. Drizzle and mix with olive oil just till moistened.
Combine melted butter with mustard and spices and salt/pepper.
Place salmon on sheet pan, skin side down. Evenly top/spread with butter mixture then press to adhere bread crumb mixture. Drizzle with olive oil. Bake in 450* oven for 10-12minutes.
Can serve with creamy lemon sauce:
Combine:
2tbls. creme fraiche (or sourcream or plain greek yogurt)
1/2 lemon
salt/pepper to taste.
1/4 cup grated parmesan cheese
2/3 cup panko bread crumbs
2 tbls. melted butter
1 tbls. dijon mustard
1 tbls. spice blend (paprika, found mustard, garlic powder, onion powder)
Line a sheet pan with aluminum foil.
Combine breadcrumbs and cheese with salt and pepper in a bowl. Drizzle and mix with olive oil just till moistened.
Combine melted butter with mustard and spices and salt/pepper.
Place salmon on sheet pan, skin side down. Evenly top/spread with butter mixture then press to adhere bread crumb mixture. Drizzle with olive oil. Bake in 450* oven for 10-12minutes.
Can serve with creamy lemon sauce:
Combine:
2tbls. creme fraiche (or sourcream or plain greek yogurt)
1/2 lemon
salt/pepper to taste.
Roasted Kale
Preheat oven to 450*
Bunch of kale: cut out stems and roughly chop
1 shallot: thinly sliced
2 garlic cloves roughly chopped
1/2 a lemon
1tbls water
olive oil
salt/pepper
In a large bowl, combine kale, garlic, shallot, about 1tbls olive oil, salt and pepper.
Put onto one side of a large rectangular piece of aluminum foil.
Top with 1 tbls. water.
Fold other side of foil, roll and crimp the 3 open sides to seal.
Place on a sheet pan and roast 25-30m.
Place in bowl and toss with juice of 1/2 lemon.
Bunch of kale: cut out stems and roughly chop
1 shallot: thinly sliced
2 garlic cloves roughly chopped
1/2 a lemon
1tbls water
olive oil
salt/pepper
In a large bowl, combine kale, garlic, shallot, about 1tbls olive oil, salt and pepper.
Put onto one side of a large rectangular piece of aluminum foil.
Top with 1 tbls. water.
Fold other side of foil, roll and crimp the 3 open sides to seal.
Place on a sheet pan and roast 25-30m.
Place in bowl and toss with juice of 1/2 lemon.
Wednesday, January 3, 2018
Broccoli and Pesto Sandwiches
Broccoli sandwiches seem weird but this is sooooooo good!!!
1 piece focaccia Bread halved length-wise (big enough to cut into 4 or 5 sandwiches)
1 8oz can tomato sauce
1/2 lb fresh mozzarella ball--tear into small pieces
1 lb broccoli (2 small heads)--cut off & discard bottom 1/2in stem-cut into small pieces keeping florets intact
1/3 cup shaved parmesan cheese
1/2 cup pesto
2 garlic cloves-roughly chopped
2 oz asiago cheese shredded
1 tbsp Italian seasoning
Turn oven to 475 and place rack in middle. Combine tomato sauce and Italian seasoning and salt/pepper.
In a large pan, heat 2 teaspoons olive oil on medium heat until hot and add broccoli. Add salt/pepper and cook, stirring occasionally 3 to 4 min. until slightly softened.
Add garlic and cook, stirring frequently, 1 to 2 min.
Add 1/2 cup water. Cook, stirring occasionally, 4 to 5 min or until broccoli is softened and water is cooked off. Turn off heat.
Line a sheet pan with foil and place the halved focaccia on the foil, cut side up. Drizzle with olive oil. Divide and spread tomato sauce between both sides of bread.
Top one half to focaccia bread (the part that will be the bottom) with asiago cheese, 1/2 the mozzarella, and the broccoli. Top broccoli with remaining mozzarella and pesto. Season both sides with salt/pepper.
Bake for 11 to 13 min rotating halfway through or until lightly browned and melted. Let stand for at least 2 min.
Top the broccoli with shaved parmesan cheese. Place top on broccoli side and slice.
1 piece focaccia Bread halved length-wise (big enough to cut into 4 or 5 sandwiches)
1 8oz can tomato sauce
1/2 lb fresh mozzarella ball--tear into small pieces
1 lb broccoli (2 small heads)--cut off & discard bottom 1/2in stem-cut into small pieces keeping florets intact
1/3 cup shaved parmesan cheese
1/2 cup pesto
2 garlic cloves-roughly chopped
2 oz asiago cheese shredded
1 tbsp Italian seasoning
Turn oven to 475 and place rack in middle. Combine tomato sauce and Italian seasoning and salt/pepper.
In a large pan, heat 2 teaspoons olive oil on medium heat until hot and add broccoli. Add salt/pepper and cook, stirring occasionally 3 to 4 min. until slightly softened.
Add garlic and cook, stirring frequently, 1 to 2 min.
Add 1/2 cup water. Cook, stirring occasionally, 4 to 5 min or until broccoli is softened and water is cooked off. Turn off heat.
Line a sheet pan with foil and place the halved focaccia on the foil, cut side up. Drizzle with olive oil. Divide and spread tomato sauce between both sides of bread.
Top one half to focaccia bread (the part that will be the bottom) with asiago cheese, 1/2 the mozzarella, and the broccoli. Top broccoli with remaining mozzarella and pesto. Season both sides with salt/pepper.
Bake for 11 to 13 min rotating halfway through or until lightly browned and melted. Let stand for at least 2 min.
Top the broccoli with shaved parmesan cheese. Place top on broccoli side and slice.
Shiitake Mushroom & Hoisin Beef Burgers
1 lb ground beef
4 potato buns
2 cloves garlic (peel and use a zester or finely chop and use flat side of knife to smash into paste)
2 tbsp hoisin sauce
1/2 oz dried shitake mushrooms
2 scallions-cut off roots, thinly slice separating white bottoms and green tops
1/2 lb baby bok choy- discard root end and thinly slice
2 tbsp sweet white miso paste
1/4 mayonnaise
In a bowl, combine mushrooms and 1 cup hot water. Let stand about 10min to rehydrate.
Put bok choy in bowl and drizzle with olive oil, salt-pepper and toss to coat.
In a bowl, combine miso paste and mayonnaise and salt-pepper to taste.
Drain mushrooms and finely chop.
In large bowl, combine mushrooms, beef, garlic, white bottoms of scallions, hoisin sauce, salt, pepper. Mix to combine. Form into four 1/2in thick patties.
Can grill or heat large non-stick pan with 2 teaspoons olive oil on medium/high heat. Add patties and cook 3 to 4 minutes per side until browned and cooked to your preference of doneness.
If you cook in a pan leave brown bits (fond) and add buns cut side down to pan (add olive oil if dry) Toast 30sec or so until lightly browned.
Make burger by topping with miso mayonnaise and bok chop.
Serves well with sweet potato fries!!
4 potato buns
2 cloves garlic (peel and use a zester or finely chop and use flat side of knife to smash into paste)
2 tbsp hoisin sauce
1/2 oz dried shitake mushrooms
2 scallions-cut off roots, thinly slice separating white bottoms and green tops
1/2 lb baby bok choy- discard root end and thinly slice
2 tbsp sweet white miso paste
1/4 mayonnaise
In a bowl, combine mushrooms and 1 cup hot water. Let stand about 10min to rehydrate.
Put bok choy in bowl and drizzle with olive oil, salt-pepper and toss to coat.
In a bowl, combine miso paste and mayonnaise and salt-pepper to taste.
Drain mushrooms and finely chop.
In large bowl, combine mushrooms, beef, garlic, white bottoms of scallions, hoisin sauce, salt, pepper. Mix to combine. Form into four 1/2in thick patties.
Can grill or heat large non-stick pan with 2 teaspoons olive oil on medium/high heat. Add patties and cook 3 to 4 minutes per side until browned and cooked to your preference of doneness.
If you cook in a pan leave brown bits (fond) and add buns cut side down to pan (add olive oil if dry) Toast 30sec or so until lightly browned.
Make burger by topping with miso mayonnaise and bok chop.
Serves well with sweet potato fries!!
Weekday (30-40min) One-Pan Chicken and "dumplings"
1 lb chopped chicken breasts
1 17oz package gnocchi
3/4 cup milk
3 carrots, peeled and medium diced
2 celery stalks medium diced
1 turnip medium diced
1 yellow onion peeled and medium diced
1 bunch fresh thyme (leave 2 or 3 stems with leaves on and take 2 or 3 stems and take off leaves, discard stems)
3 tbsp flour
2 tbsp butter
1 tbsp spice blend (equal parts garlic powder, onion powder, smoked paprika, dried parsley)
1/3 cup chicken broth
Pat chicken dry and season with salt and pepper. In a large, high-sided pan (or pot) heat 2 tbsp olive oil on medium heat. Add chicken in even layer and cook without stirring 2 to 3 min. or until lightly browned.
Add butter, celery, carrots, turnip, onion, and whole thyme sprigs to pan. Season with salt and pepper and cook, stirring occasionally, 4 to 5 min. until veggies are softened and chicken is cooked through.
Evenly top with flour and spice blend. Cook, stirring frequently, 2 min or until everything is evenly coated.
Add milk and 2 cups water. Heat to boiling on high. Once boiling reduce heat to medium and cook, stirring occasionally 6 to 8 min until thickened.
Add the gnocchi and broth. Increase heat to high and cook 3 to 5 min or until gnocchi are tender.
Turn off heat. Remove thyme sprigs. Season with salt and pepper to taste. Garnish with thyme leaves.
1 lb chopped chicken breasts
1 17oz package gnocchi
3/4 cup milk
3 carrots, peeled and medium diced
2 celery stalks medium diced
1 turnip medium diced
1 yellow onion peeled and medium diced
1 bunch fresh thyme (leave 2 or 3 stems with leaves on and take 2 or 3 stems and take off leaves, discard stems)
3 tbsp flour
2 tbsp butter
1 tbsp spice blend (equal parts garlic powder, onion powder, smoked paprika, dried parsley)
1/3 cup chicken broth
Pat chicken dry and season with salt and pepper. In a large, high-sided pan (or pot) heat 2 tbsp olive oil on medium heat. Add chicken in even layer and cook without stirring 2 to 3 min. or until lightly browned.
Add butter, celery, carrots, turnip, onion, and whole thyme sprigs to pan. Season with salt and pepper and cook, stirring occasionally, 4 to 5 min. until veggies are softened and chicken is cooked through.
Evenly top with flour and spice blend. Cook, stirring frequently, 2 min or until everything is evenly coated.
Add milk and 2 cups water. Heat to boiling on high. Once boiling reduce heat to medium and cook, stirring occasionally 6 to 8 min until thickened.
Add the gnocchi and broth. Increase heat to high and cook 3 to 5 min or until gnocchi are tender.
Turn off heat. Remove thyme sprigs. Season with salt and pepper to taste. Garnish with thyme leaves.
Seasoned Roasted Potatoes
1 tbsp smoky spice blend (equal parts smoked paprika, sweet paprika, ground mustard, garlic powder and onion powder)
1 1/2 pounds yukon gold potatoes
Heat oven to 450.
Medium dice potatoes.
Place on sheet pan. Drizzle with olive oil, salt, pepper and smoky spice blend. Toss to coat. Arrange in even layer.
Roast 22-24 min. or until browned and tender when pierced with a fork.
These are the best roasted potatoes!!!!
1 tbsp smoky spice blend (equal parts smoked paprika, sweet paprika, ground mustard, garlic powder and onion powder)
1 1/2 pounds yukon gold potatoes
Heat oven to 450.
Medium dice potatoes.
Place on sheet pan. Drizzle with olive oil, salt, pepper and smoky spice blend. Toss to coat. Arrange in even layer.
Roast 22-24 min. or until browned and tender when pierced with a fork.
These are the best roasted potatoes!!!!
Garlic Butter Shrimp and Kale
1 lb shrimp, rinsed, patted dry and seasoned with salt/pepper
2 cloves garlic finely chopped
1 large bunch of kale (remove/discard stem and rough chop leaves)
1 tbsp white wine, white wine vinegar or lemon juice
1 bunch parsley roughly chopped
4 Tbsp butter
Cook Kale:
Heat 1 tablespoon olive oil in large pan on medium heat. Add chopped kale and 3/4 cup water. Season with salt and pepper. Cover, stirring occasionally, about 8-10min until kale has wilted and water has cooked off.
Transfer to plate or bowl and wipe out pan.
Cook Shrimp:
Melt 2 tbsp butter in pan on medium heat. Add shrimp in one even layer. Cook without stirring about 3 minutes until shrimp are just opaque.
Add garlic, remaining 2tbsp butter, cooked kale and white wine (or whatever you're using). Cook, stirring constantly about 2min until combined and shrimp are fully opaque and cooked through. Take off heat. Season with salt/pepper to taste.
Garnish with parsley. Serve with crusty bread or roasted potatoes.
2 cloves garlic finely chopped
1 large bunch of kale (remove/discard stem and rough chop leaves)
1 tbsp white wine, white wine vinegar or lemon juice
1 bunch parsley roughly chopped
4 Tbsp butter
Cook Kale:
Heat 1 tablespoon olive oil in large pan on medium heat. Add chopped kale and 3/4 cup water. Season with salt and pepper. Cover, stirring occasionally, about 8-10min until kale has wilted and water has cooked off.
Transfer to plate or bowl and wipe out pan.
Cook Shrimp:
Melt 2 tbsp butter in pan on medium heat. Add shrimp in one even layer. Cook without stirring about 3 minutes until shrimp are just opaque.
Add garlic, remaining 2tbsp butter, cooked kale and white wine (or whatever you're using). Cook, stirring constantly about 2min until combined and shrimp are fully opaque and cooked through. Take off heat. Season with salt/pepper to taste.
Garnish with parsley. Serve with crusty bread or roasted potatoes.
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