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.
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.
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.
This was a different way to eat radicchio – and the sweet glaze cut out a lot of the bitterness.
1 1/2 c. apple juice
1/3 c. balsamic vinegar
2 T. apple jelly or unseasoned apple butter
2 small heads radicchio (cut through core into 4 wedges)
Crumbled Blue cheese
Combine apple juice, vinegar, and apple jelly or butter in a sauce plan. Boil for about 15 minutes or reduced to 1/2 cup.
Brush both sides of the radicchio wedges with olive oil. Season with salt and pepper.
Grill until charred.
Drizzle with glaze and sprinkle blue cheese on top.
Simple and tasty!
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
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.
This is very similar to Chicken Cacciatore – still just as delicious as ever.
4 chicken thighs, bone in and skin on
4 chicken legs, skin on
1 onion, sliced very thin
1 small carrot, sliced thin
1 zucchini, sliced thin
2 roma tomatoes, cut into chunks
1 small can tomato sauce
1 bay leaf
A few rosemary sprigs
1 c. white wine
3 cloves garlic
1 c. chicken broth
Heat some butter in a large frying pan. Add the onions and brown.
Add the chicken and rosemary. Cook on high heat until the chicken is browned on all sides.
Add the white wine and carrots. Cook until the wine has evaporated – always turning the chicken. Add salt and pepper.
Add the tomato and tomato sauce, the bay leaf, zucchini and garlic. Add a ladle of chicken broth.
Cover and cook for about 40 minutes on low heat, turning the chicken occasionally and adding broth when needed.
This was delicious and probably something that would turn out great in the pizza oven. Also it’s 4 Weight Watcher points!
8 chicken thighs, with skin and bone in
3 T. butter
4 garlic cloves, minced
1 T. chopped oregano
1 t. chopped rosemary
1 t. chopped thyme
1 lb. asparagus, trimmed
1/2 t. paprika
1/4 c. chicken broth
Pat chicken dry very well. Season with salt, pepper, and paprika.
Melt 2 T. butter in a pan. Add the garlic and herbs and quickly stir until fragrant, being careful not to burn.
Lay the chicken, skin side down, in the skillet and cook until deeply browned on both sides. Inside temp should be 165. Reduce heat in case if too hot.
Remove the chicken to a dish and keep warm. Melt 1 T. butter in the same pan. Add the asparagus and season with salt and pepper. Saute them until they are tender. Deglaze with the chicken broth and cook for a bit longer until soft.
Remove them from pan. Return the chicken to the pan and coat with the pan juices.
Serve side by side.