Salmon with Herb Salad

This was excellent and very fresh tasting!

Ingredients:
Salmon
3 T soy sauce
3 T brown sugar
3 T rice wine vinegar
3 shallots, sliced very thin
1/2 c chopped cilantro
Rice vinegar to taste on the herb salad

Directions:
Combine soy sauce, brown sugar and rice wine vinegar in a bowl. Mix well.

Place the salmon in a single layer in a marinating dish. Sprinkle some black pepper on the fish. Cover the fish with the marinade and marinate in the refrigerator no more than 2 hours.

Remove the fish from the marinade and place it in a greased pan in a single layer, skin side down. Pour the reserved marinade in a saucepan and boil it for a few minutes.

Cook the salmon until done, flipping once.

While the salmon is cooking, prepare the herb salad. Combine the shallots with some rice wine vinegar and let stand for a few minutes. Add the cilantro and mix well.

Plate the salmon. Add the herb mixture to the top and spoon some of the reserved marinade over the top.

Can be served over a bed of rice.

Chicken with Anchovies & Capers in the Instant Pot

Great recipe!

Ingredients

4 bone in chicken thighs, skinned

6 anchovies, chopped

1/2 cup rinsed capers

Juice from one lemon

1/2 cup white wine

6 garlic cloves, minced

1/3 cup chicken broth

Pinch of flour

1 Tbsp chopped parsley

Directions

Season the chicken with some salt. Heat the Instant Pot on sauté mode.  Add the olive oil to heat. Brown the chicken thighs on all sides. Remove the thighs to a plate.

Saute the anchovies and garlic until the anchovies have “melted”. You may need to add a little broth to help this along.

Add the lemon juice and wine. Bring to a boil.

Return the chicken thighs to the instant pot. Add the broth.

Close the lid and pressure cook for about 7 minutes. Release the steam vent.

When the steam has been released, open the lid and add the capers. Pressure cook for 2 more minutes.

In the meantime, make a slurry with some flour and broth and set aside.

When the pot has finished, release the pressure. Remove the chicken to a plate, keeping the sauce in the pot.

Add the flour slurry and the chopped parsley to the pot and bring the sauce to a boil using the sauté feature. Adjust the flavor and if it’s too salty, add some water. Thicken as needed with more slurry.  Return the chicken to the  pot, coating it with the sauce.

Serve the chicken with lots of sauce on top.

 

Whitefish with Tomato & Spinach

Simple and delicious…and healthy!

Ingredients:

2 c. marinara sauce

1 lb. white fish (like rockfish, halibut, bass) – cut into chunks

Flour for dredging

6 garlic cloves, minced

6 oz. baby spinach

Salt to taste

Peperoncino to taste

Directions:

Dredge the fish chunks in some flour.

Heat some oil in a pan. Place the fish in the pan and brown on both sides, making sure it is cooked all the way. Remove from heat.

In the same pan, brown the garlic. Add the sauce and spinach. Cook until the spinach wilts.

If the fish has cooled, place them on top of the sauce/spinach mixture and cover with a lid to warm up.

Serve with the fish on top of the sauce.

Pasta with Chard and Sausage

This was a delicious and creamy pasta dish, without the added fat and calories of cream.

Ingredients:

8 oz. pasta (penne or linguine)

4 cups chopped Swiss chard leaves

1 c. diced Italian sausage

1/2 c. finely chopped shallot

2 T. butter

1 T. chopped fresh sage

2 T. flour

2 c. nonfat milk

1 c. grated Pecorino cheese

Red pepper flakes for garnish

Directions:

Cook pasta according to directions.

While the pasta is cooking, heat some olive oil in a pan. Add the chard and cook until wilted. Set aside.

In the same pan, melt the butter and saute the shallot. Add the sausage and cook until the sausage is cooked. Add the sage and sprinkle the pan with the flour. Cook for about a minute, making sure the flour is all incorporated. Whisk in the milk and cook until it begins to thicken. Return the chard to the pan and mix well.

Add the cheese and cook some more until the cheese melts and the sauce is nice and thick.

When the pasta is done, add it to the pan with the sauce. If the sauce is a bit thick, thin with some of the pasta water. Mix it well and serve hot with more cheese on top.

 

Italian Chicken Thighs

This was so delicious – exactly the kind of flavors that I grew up with.

Ingredients:

Chicken pieces – skinned (enough to lay flat in a pan) – boneless would work, too

3 cloves of garlic, minced

Rosemary sprigs

3 T. tomato paste

White wine

Directions:

Dry all the chicken pieces. Heat some oil and butter in a pan. Add the chicken and brown well on all sides, seasoning with salt and pepper.

Pour in a splash of white wine and the tomato paste. Add the garlic and the rosemary. Cover and cook until the chicken is done, turning many times. If the liquid starts to evaporate, add a little water.

Veggie Stuffed Pork Tenderloin

This was absolutely delicious and perfect for the pizza oven.

Ingredients:

1/2 red pepper, sliced

1/2 yellow pepper, sliced

1/2 onion, sliced

3 cloves garlic, minced

1 pork tenderloin, butterflied and pounded flat

1 1/2 c. spinach leaves

1/3 c. shredded mozzarella

Directions:

Preheat oven to 350.

Saute the peppers and onions in some olive oil. Add the garlic and cook until the peppers are tender. Season with salt and pepper.

Season the pork tenderloin with salt and pepper on both sides.

Lay the spinach leaves evenly over the pork.

Top with the pepper mixture.

Add the mozzarella cheese.

Roll up the pork tightly. Skewer the roll with toothpicks about 1 1/2 inches apart so the roll will hold its shape.

Slice between the toothpicks to create individual pork rolls.

Heat a pan and place some olive oil. Sear the pork rolls until browned, about 2 minutes per side.

Transfer the skillet to the oven and bake for 10-15 minutes, or until done.

Let the steak rest before removing the toothpicks.

Mushroom & Garlic Linguine

This was great!

Ingredients:

1 lb. linguine

Butter

Olive oil

1 lb. sliced cremini mushrooms

6 minced garlic cloves

1/2 c. Pecorino cheese, finely grated

2 T. chopped parsley

Directions:

Cook pasta.

While the pasta is cooking, melt the butter and oil in a frying pan. Add the mushrooms, seasoning with salt and pepper. Saute until browned and tender. Add the garlic and sauté a bit longer.

When the pasta is done, add the cooked pasta to the mushrooms. Add 3/4 c. of the pasta water too and the cheese. Cook until the water has evaporated. Add the parsley and serve.

Fish Topped with Lemon-Garlic Anchovy Sauce

A good firm white fish is perfect for this recipe. I seasoned the fish fillets with olive oil, salt and pepper and baked them before topping them with the delicious sauce.

Ingredients:

4 firm white fish fillets, baked or grilled

1 oz. drained and chopped anchovies

2 minced garlic cloves

1/4 c. olive oil

1 t. lemon zest

1 1/2 T. lemon juice

2 T. chopped parsley

Directions:

Cook the fish until done.

In a small saucepan, combine the anchovies, garlic and olive oil. Cook and stir constantly until the anchovies are crushed and cooked into a paste, about 5 minutes.

Remove from the heat and stir in the lemon zest, lemon juice and parsley.

Spoon over the cooked fish and serve.

 

Sea Bass with Lemon and Herbs

Simple and tasty!

Ingredients:

4 (5 oz) skin on sea bass fillets

1/4 t. pepper

1 t. salt

1 lemon, cut into wedges

3 T. olive oil

2 T. white wine

2 T. butter

2 T. chopped parsley

Directions:

Score the skin of the fish with a sharp knife (this prevents the fish from curling).

Sprinkle the fillets with salt and pepper and let sit for about 20 minutes.

Heat a large pan. Add the lemons, cut sides down, and cook until lightly charred. Add the olive oil and place the fillets, skin side down, in the skillet. Cook, undisturbed, until the skin begins to brown and the fish is almost fully opaque.

When the fillets appear to be about 90% cooked, turn them over (the fillets should release easily from the pan). Finish cooking. Transfer the fillets and lemon to a place. Wipe the skillet clean.

Reduce the heat to medium-low. Add the wine, some salt, and the butter. Mix continuously to emulsify. Spoon the sauce over the fillets and sprinkle with parsley. Serve with the lemon wedges.

Grilled Lamb Burgers

This was so fresh and delicious!

Ingredients:

6 oz. ground sirloin

6 ox. ground lamb

1 t. cumin

1 t. paprika

1/2 t. pepper

1/2 t. salt

6 ‘ pita rounds, with top cut off

Toppings:

Feta cheese

Red onions, sliced

Cucumbers, sliced

Tomatoes, sliced

Lettuce

Directions:

Combine meats and spices. Form into 4 burgers. Grill until done.

Lightly grill the pita rounds.

Stuff each pita with a burger and desired toppings.