So easy and very tasty! Make sure to brown the fish really well first.
1.5 lb cod fillets
5 garlic cloves, minced
1/4 c. chopped parsley
5 T. lemon juice
5 T. olive oil
2 T. melted butter
1/3 c. flour
1 t. ground coriander
3/4 t. paprika
3/4 t. cumin
3/4 t. salt
1/2 t. pepper
Mix lemon juice, olive oil and butter in a shallow bowl. Set aside.
In another shallow bowl, mix flour and spices. Set aside.
Patt fish fillets with a paper towel. Dip them in the butter mixture and then in the flour mixture. Shake off the excess flour.
Heat some olive oil in a skillet and make sure it’s hot before adding the fish. Add the fish and sear on both sides, giving it some color. Reduce the heat and add the remaining butter mixture and garlic.
Cover and cook until the fish is done, turning frequently. Add the chopped parsley at the end. Spoon the sauce over the fish and serve.
Getting back on the health kick, I keep looking for recipes that offer lots of veggies (without spending too much time extra prepping them!).
1 lb. ground beef, turkey, chicken, or bison
1 t. lemon zest
2 T. lemon juice
1/4 c. non fat greek yogurt
1 T. water
1 T. chopped fresh chives
1/4 chopped red onion
2 minced garlic cloves
Combine meat, red onions and garlic. Season with some salt and pepper. Form the meat into about 12-15 meat balls.
Cook them in a pan until done.
In the meantime, mix together the yogurt, water, chives and lemon zest in a small bowl. Set aside.
In another bowl, mix together 3 T. olive oil, lemon juice, and some salt and pepper.
In a large salad bowl, place the arugula, tomatoes and avocados. Mix with the olive oil mixture. Top with the meatballs and drizzle the yogurt sauce on top.
These were absolutely delicious! So tender and tasty!
2 1/2 lb. boneless skinless chicken thighs, cut into bite size pieces
1 red onion, cut into wedges
1 c. plain Greek yogurt
2 T. olive oil
2 t. paprika
1/2 t. cumin
1/8 t. cinnamon
1 t. red pepper flakes
Zest from one lemon
Juice from one lemon
5 cloves of minced garlic
1 3/4 t. salt
1/2 t. pepper
Combine all ingredients from yogurt to pepper in a bowl and mix well.
Thread chicken pieces on a metal skewer, adding the onion wedges along the way.
Brush the yogurt mixture onto the kebabs, making sure to cover them well.
Cover and refrigerate over night.
Grease a grill with some olive oil. Heat the grill. Place the kebabs on the grill and cook until done – turning frequently.
So easy and so tasty.
1 package of shredded brussel sprouts
1/3 c. olive oil
1/2 c. shredded Parmesan cheese
Preheat oven to 425. Place the brussel sprouts in a large baking sheet and spread out. Mix with the olive oil, salt and pepper.
Bake for about 30 minutes, turning the pan and tossing the sprouts once.
Top with Parmesan cheese and return to oven to melt the cheese.
This recipe called for chorizo but I found linguica to be delicious.
1 small red onion, finely chopped
1/2 poblano, chopped
2 t. cumin
1 c. cooked rice
1 linguica sausage, cut into bite sized pieces
2 T. soy sauce
2 cloves chopped garlic
1 can black beans (optional)
1/2 c. chopped cilantro
In a large skillet, heat some olive oil. Add the onion, cumin, and chile. Season with salt and pepper and cook until the vegetables are soft.
Stir in the rice, beans, linguica, soy sauce and garlic. Cook until fragrant – about 5 minutes. Season if needed.
Serve with cilantro on top.
I’m always trying to find a good chicken recipe that I can easily make. I like it when the outside is tasty and inside is moist.
4 whole chicken leg quarters
2 T. olive oil
4 T. Dijon mustard
Preheat the oven to 475. Stir together the olive oil and mustard. Season the chicken legs with salt and pepper. Brush the mustard sauce generously all over.
Lay the chicken, skin side up, in a foil lined baking pan. Roast for 20 minutes.
Reduce the temperature to 450. Roast until the chicken is done (165 in the thickest part of the leg) – about another 20 minutes or so.
We made this in the pizza oven and they were delicious!
1 rack of pork spare ribs
6 t. chopped rosemary
3 t. minced garlic
1 12 oz jar of orange marmelade
1 T. cider vinegar
Rinse the ribs and pat dry. Place the rack on a sheet of heavy duty foil, large enough to wrap the ribs. Sprinkle them with 4 t. rosemary, 2 t. salt, 2 t. garlic. Wrap them with the foil, meaty side down, and make an airtight seal. Transfer them to a baking sheet and roast them in the pizza oven at 600 degrees for 1 hour and 10 minutes (turning it half way).
Meanwhile, for the glaze, whisk together the marmalade, vinegar, 2 t. rosemary, 1 t. garlic. Cover and set aside.
Once the ribs are done, unwrap them and place them onto a baking sheet lined with foil and topped with a cooling rack. Generously brush the marinade on top. Place them back into the oven, uncovered, until the glaze starts to bubble and brown. This will only take a couple of minutes. Once out of the oven, cut them and serve them on a platter lined with rosemary sprigs.