2 servings
Ingredients
2 boneless pork loin chops (about 5 to 6 ounces each)
½ cup all-purpose flour
Kosher salt and freshly ground black pepper
1 large egg
2 tablespoons milk
1 cup plain dried bread crumbs or panko mixed with ½ teaspoon dried thyme
1 tablespoon extra-virgin olive oil
1 tablespoon butter
Lemon wedges
Directions
Place each chop between 2 sheets of plastic wrap and gently pound them out with the flat side of a meat tenderizer until they are an even 1/4-inch thick.
Put the flour in a shallow dish and season with salt and pepper. Whisk the eggs and milk in another shallow dish and season with salt and pepper. Put the bread crumbs and thyme in a third dish and again season with salt and pepper.
Lightly dredge each piece of pork in flour, then in the egg, and finally into the bread crumbs, pressing the bread crumbs onto the pork gently so they have a nice even coating.
Lay the breaded pork cutlets in a single layer on a plate lined with parchment and refrigerate, uncovered, for 10 to 12 minutes to allow the coating to dry out a little and adhere to the pork.
Heat oil and butter in a nonstick skillet over medium-high heat. Gently lay the cutlets into the pan and cook until golden brown and crispy, about 3 minutes per side. Remove to paper towels to drain.
Season with salt and transfer to a serving platter while still hot. Garnish with lemon wedges before serving.
Orange Mashed Sweet Potatoes
2 servings
Ingredients
2 medium sweet and potatoes
Salt
1 rounded tablespoons orange marmalade
2 tablespoons butter.
Directions
Bake the sweet potatoes in a 425-degree F oven for 45-60 minutes. Peel the potatoes and set aside.
Melt 2 tablespoons butter in a small pot and add the marmalade.
Add potatoes and mash, season with salt and pepper. Serve with the pork.
Easy Corn Cakes
Makes 4 cakes
Ingredients
1 cup corn kernels
¼ cup finely chopped green bell pepper
¼ finely chopped onion
1/4 cup shredded cheddar cheese
1/2 cup self-rising flour
1 large egg, lightly beaten
1/2 tablespoon honey
1/3 cup heavy cream
¼ teaspoon cayenne pepper
Vegetable oil, for frying
Directions
In a large bowl, stir together the corn kernels, bell pepper, onion, honey, and cheddar cheese.
In another bowl combine flour and the cayenne pepper.
Combine the flour mixture and corn mixture.
Stir in the eggs and heavy cream until the batter is well combined.
Heat the oven to its lowest setting and have ready an oven-proof plate.
Coat the bottom of a large sauté pan with vegetable oil and place it over medium-high heat. Once the oil is hot, scoop 2- to 3-tablespoon mounds of the corn batter into the pan, spreading it lightly into a flat, circular shape. Cook the cakes for 2 to 3 minutes, then flip them once and cook them for an additional 3 minutes until they’re golden brown and cooked through.
Transfer the corn cakes to the plate and place it in the warm oven.
Repeat the cooking process with the remaining batter, adding more oil to the pan if needed.
For thin fish filets, I use the conventional oven rather than the air-fryer, so they do not overcook. I also make extra so I have leftovers for an easy dinner later in the week: Fish Sandwich and Soup. I like Tempura flour for breading because it adheres to meat, poultry, and fish better than any other type/
Oven Oven-fried fish Filets
Ingredients
1 lb thin fish filets, such as sole or flounder
1 cup Tempura flour of all-purpose flour mixed with 1 tablespoon of seasoned salt
1 egg beaten and mixed with ¼ cup milk2 cups panko breadcrumbs mixed with 1 tablespoon Cajun spice mix or your favorite spicy mix
Avocado oil
Cooking spray
Directions
Spray a baking dish large enough to hold the filets in a single layer with cooking spray.
Dry the fish well on paper towels.
Dredge in the flour mix, the egg mix, and finally the panko mix. Place the fish in the prepared baking dish. If you have time place the dish in the refrigerator for an hour.
Preheat the oven to 425 degrees F.
Drizzle the fish with a little avocado oil and bake for 18-20 minutes until crispy and golden brown. Serve with your favorite sauce such as Tartat or Remoulade/
Serve with butter-sauteed corn and coleslaw.
Ingredients
4 medium-large zucchini
Salt
Cooking spray
Chorizo Stuffing
Ingredients
1 pound chorizo sausage, casings removed
1 cup diced onion
1 cup diced celery
1 cup fresh corn kernels
1 ¼ cups tomato sauce
1 tablespoon of prepared taco seasoning
2 tablespoons butter
1 cup shredded cheddar cheese
Directions
Slice a thin strip lengthwise off the top of each zucchini and set aside.
With a spoon {a grapefruit spoon is ideal} remove most of the zucchini flesh, leaving a thin border in the shell. Sprinkle the boats lightly with salt and turnover to drain while you prepare the stuffing.
Chop the zucchini flesh.
Combine butter and chorizo, in a skillet over medium heat. Cook and stir, breaking chorizo up with a spoon until chorizo is browned and crumbly and vegetables are softened, 7 to 9 minutes. Add the zucchini flesh, onion, corn, and celery. Cook until the vegetables are softened, about 5 minutes.
Add the tomato sauce and taco seasoning. Bring to a simmer and cook until reduced about 15 minutes. Set aside to cool. Stir in the cheese.
Preheat the oven to 375 degrees, F.
Spray a baking dish that fits the zucchini boats with cooking spray.
Fill the zucchini boats with the filling and replace the top on each boat.
Bake in the preheated oven for 45 minutes.
I served the zucchini boats with fresh corn on the cob and sliced tomatoes.
Italian Codfish Cakes
Makes 6 cakes. I double the recipe for another dinner.
Ingredients
1 lb of cod fillets
1 teaspoon salt
1 lb potatoes
1 egg, beaten
1/4 cup chopped fresh parsley
2 garlic cloves, finely chopped
1/4 cup minced onion
1/2 teaspoon pepper
Breading
1 cup of flour
1 egg beaten with 1 tablespoon of water
1 cup Italian seasoned bread crumbs
Olive oil, for frying
Directions
Cooking the fish
Place the cod in a skillet and cover with water. Bring to a simmer and cook for 10 minutes. Drain and cool. Flake the fish with a fork and place it in a mixing bowl.
Boil and mash the potatoes and add to the bowl with the fish. Add 1 beaten egg, garlic, onion, salt, pepper, and parsley. Mix well. Form into six 4-inch patties. Place on a piece of waxed paper.
Prepare the breading
Place the flour in a shallow bowl, the egg and water in a second dish, and the bread crumbs in a third.
Dredge each cake in flour, egg, and breadcrumbs. Place on a plate. If time allows, place the cakes in the refrigerator for several hours before cooking.
When ready to cook
Cooking the cod
Heat enough oil in a large skillet to cover the bottom of the pan. Fry the fish cakes until brown on the bottom,3-4 minutes and turn the cakes over and fry for 3=4 minutes more.
Serve with your favorite sauce: Tartar, Remoulade, or Horseradish.
Fresh Zucchini Salad
Ingredients
2 medium zucchini, sliced into thin circles
Half a red onion, diced
2 tablespoons shredded parmesan cheese
Pesto Vinaigrette
Pesto Vinaigrette
Ingredients
1 ½ cups of fresh basil leaves loosely packed
⅓ cup pine nuts or sliced almonds
2 small cloves garlic minced
2 tablespoons white wine vinegar
3 tablespoons of lemon juice
½ teaspoon kosher salt*
¼ teaspoon black pepper
⅓ cup extra virgin olive oil
Directions
For the Vinaigrette:
Place fresh basil leaves, pine nuts, garlic, vinegar, lemon juice, salt, and black pepper into the bowl of a food processor. Pulse 4-5 times to give them a rough chop.
Turn the machine on and while it is running drizzle the olive oil through the tube. Stop and scrape once or twice and continue running the machine until the salad dressing is creamy, 45 seconds or so.
Notes
This recipe yields 2/3 cup pesto salad dressing.
For the salad
Combine the zucchini, onion, and ⅓ of the dressing/ Mix well. Add the cheese, mix, and serve.
Buttered Fresh Corn
Ingredients
6 ears of fresh corn-on-the-cob
!/4 cup butter
Salt to taste
Directions
Remove the corn from the cobs.
In a saucepan, heat the butter until melted. Add the corn and salt to taste.
Simmer the corn in the covered saucepan, over low heat for 15 minutes. Serve as a side dish.
Sweet and Spicy Asian Barbecued Ribs
Ribs take 2 ½ hours to cook.
Yield: 4 servings
Ingredients
1 slab of baby back ribs, trimmed of excess fat
2 tablespoons store-bought Asian spice rub {0r equal parts 0r Chinese spice powder, salt, brown sugar, red chili flakes, sesame seeds, ginger, garlic}
Sauce
1 small clove garlic, minced
1 1/2 tablespoons soy sauce
1/2 tablespoon rice vinegar
1/2 tablespoon hoisin sauce
2 tablespoons ketchup
1 heaping tablespoon of honey
1 heaping tablespoon of apricot preserves
1 heaping tablespoon of brown sugar
1/2 teaspoon freshly grated ginger
3/4 teaspoon chili sauce (recommended: Sriracha)
1 green onion, finely chopped
Directions
Preheat the oven to 300 degrees F.
Season the ribs with the Asian spice rub. Put the ribs, and meat side up, on a large baking sheet. Cover with foil and bake for 1 hour.
While the ribs are cooking, prepare the barbecue sauce. Combine all the sauce ingredients in a small saucepan over medium heat. Simmer over low heat for about 20 minutes until thickened.
After the ribs have cooked for 1 hour, remove the foil and place the ribs on a plate. Discard all the fat on the pan. Return the ribs to the baking pan.
Baste the ribs with the barbecue sauce. Continue to baste the ribs, every 20 minutes three more times, or until the ribs reach an internal temperature registers 165 degrees F on an instant-read thermometer, about 1 hour and 20 minted of basting time.
Place the ribs on a cutting board and let rest, tented with aluminum foil for 5 minutes. Slice the ribs between each bone and arrange them on a serving dish.
Corn-Stuffed Tomatoes
Ingredients
4 firm, medium-sized tomatoes
2 cups fresh corn kernels, divided
¼ cup diced red bell pepper
3 tablespoons heavy cream
2 minced scallions
Kosher salt, cayenne pepper, and black pepper to taste
½ cup shredded cheddar cheese
Preheat oven to 400°F.
Cut off the tops of tomatoes; remove seeds and pulp with a spoon. Leave a 1/2-inch wall of flesh around the inside of the tomato so the sides don’t collapse when baked (discard pulp or reserve for another use). Invert tomatoes on a plate to drain briefly while preparing the filling.
In the processor, blend 1/2 cup of corn kernels and the cream until pureed. Pour into a mixing bowl.
Add the remaining corn, bell pepper, scallion, salt, and pepper.
Season the inside of the tomatoes with salt and black pepper, then fill with corn filling (the amount will vary depending on the size of the tomatoes). Arrange stuffed tomatoes in a baking dish. Press the cheese on the top of each tomato.
Bake tomatoes for 15–20 minutes until hot.
Coleslaw
Ingredients
Slaw
Half a medium head of green cabbage
1 carrot
2 scallions
Dressing
1/4 cup mayonnaise
1/4 cup sour cream
1/4 cup heavy cream
1/2 teaspoon celery seed
3/4 teaspoons salt
1/2 teaspoon black pepper
1 tablespoon white wine vinegar
1 tablespoon honey
1 tablespoon lemon juice
Directions
Whisk together the dressing ingredients in a large bowl.
Finely shred the cabbages and carrots. Finely chop the scallions.
Add the dressing and stir well/ Cover the bowl and refrigerate until serving.
Ingredients
1 cup of each of the following vegetables cut into small pieces
Onion
Carrots
Celery
Zucchini
Green Beans
Peas
Corn
Potatoes
Soup
2 tablespoons of olive oil
2 garlic cloves, grated
1tablespoon of dried Italian seasoning
4 cups tomato purée
2 cups canned chopped Italian tomatoes
½ teaspoon Calabrian chili paste
3 cups low-sodium chicken or vegetable broth
2 cups water
Parmesan cheese rind
Salt and pepper to taste.
Grated Parmesan cheese for garnish
Directions
Heat the oil in a soup pot. Add the vegetables that take longer to cook: onion, carrots, celery, green beans, and potatoes. Cook, stirring frequently, for 5 minutes. Add the garlic and remaining vegetables. Cook for 5 more minutes.
Add purée, tomatoes, broth, water, cheese tind, and seasonings. Bring to a low boil, reduce the heat to a simmer, and cook untold the vegetables are tender, about 45 minutes. Serve in soup bowls and garnish with Parmesan cheese.
Chicken Salad
Ingredients
3 cups cooked chicken: roasted, grilled, or rotisserie
Half a delicious red apple, seeded, peeled, and finely diced
1 tablespoon lemon juice
1 small yellow onion, finely diced
1 large celery stalk, finely diced
1 cup of small pecans, toasted
1 tablespoon chopped fresh dill
1 cup mayonnaise
Salt and pepper to taste
Directions
Mix the apple and lemon juice in a large bowl. Add the finely diced chicken and all the remaining ingredients except the pecans. When ready to serve, stir in the pecans. Serve over lettuce leaves with corn on the cob and heritage tomatoes.
Summer Squash Potato Gratin
Ingredients
1 large sweet onion, diced
8-10 small yellow summer squash (each about 4-inches long) sliced into thin rounds
5 medium red potatoes, peeled and sliced into thin rounds
Olive oil
3 cups shredded cheddar cheese
Salt and pepper
Directions
Preheat the oven to 400ºF
Coat the bottom of a large baking dish with olive oil. (I used a 12×8-inch oval baking dish.)
Cover the bottom of the dish with squash slices, overlapping them slightly. Sprinkle with salt and pepper. Sprinkle ⅓ of the onion and 1 cup of shredded cheese over the squash.
Cover the squash with potato slices, overlapping them slightly. Sprinkle with salt and pepper and then ⅓ of the onion and 1 cup of shredded cheese.
Cover the potatoes with another layer of squash, overlapping them slightly, Sprinkle with salt and pepper, and then ⅓ of the onion and 1 cup of shredded cheese.
Spray a large sheet of foil to cover the baking dish with cooking spray. Place the sprayed side down on the baking dish and press tightly to the edges of the dish.
Bake the casserole for one hour. Remove the foil and bake for 30 minutes more. Let the casserole rest for 10 minutes before serving.
Butter Braised Sea Bass
Ingredients
2-6oz sea bass fillets
3 tablespoons butter
Salt and pepper to taste
¼ cup chopped chives
Directions
In a small skillet, melt the butter, and add the sea bass. Sprinkle with salt and pepper. With a spoon scoop the butter up and over the fish. Cook for 5 minutes, turn the fish over and scoop butter over the fish as it cooks for 5-6 minutes more. Sprinkle with chopped chives and serve immediately.
Easy Corn On The Cob
Ingredients
2 fresh ears of corn, husked and silk removed
2 tablespoons butter
2 large sheets of waxed paper
Directions
Wash the corn well. Place each ear on a large sheet of waxed paper. Spread each ear with butter. Roll up and twist the ends closed. Place in the microwave and cook on high for 2 ½ minutes. Let rest for two minutes and serve.
Beef Brisket Enchiladas
Ingredients
8 flour tortillas
2 cups shredded cooked beef brisket {or any leftover beef}
1 cup fresh corn off the con
1 cup drained canned black beans
1-10 oz package red enchilada sauce
2-8 oz packages of green enchilada sauce
3 cups shredded cheddar cheese, divided
Directions
Preheat the oven to 400 degrees F.
In a mixing bowl combine the beef, corn, beans, 1 cup of cheddar cheese, and red enchilada sauce.
Spray a 9×13 inch baking dish with cooking spray. Pour one package of green enchilada sauce into the bottom of the baking dish.
Place the tortillas on kitchen towels. Evenly distribute the beef mixture onto each tortilla. Roll each tortilla up and place it in the baking dish.
Cover the tortillas with the second package of green enchilada sauce. Cover the dish with foil and bake for 30 minutes. Remove the foil and cover the yop of the tortillas with the remaining shredded cheddar cheese. Return the pan to the oven and bake for 15 minutes. Let sit for 5 minutes before serving.
Easy Corn Cakes
ingredients
2 cups corn kernels
¼ cup finely chopped green bell pepper
¼ finely chopped onion
½ cup shredded cheddar cheese
1 cup all-purpose flour
1 teaspoon baking powder
2 large eggs, lightly beaten
1 tablespoon honey
3/4 cup heavy cream
¼ teaspoon cayenne pepper
Vegetable oil, for frying
Directions
In a large bowl, stir together the corn kernels, bell pepper, onion, honey, and cheddar cheese.
In another bowl combine the flour, baking powder, ½ teaspoon salt, and the cayenne pepper.
Combine the flour mixture and corn mixture.
Stir in the eggs and heavy cream until the batter is well-combined.
Heat the oven to its lowest setting and have ready an oven-proof plate.
Coat the bottom of a large sauté pan with vegetable oil and place it over medium-high heat. Once the oil is hot, scoop 2- to 3-tablespoon mounds of the corn batter into the pan, spreading it lightly into a flat, circular shape. Cook the fritters for 2 to 3 minutes, then flip them once and cook them for an additional 3 minutes until they’re golden brown and cooked through.
Transfer the caked to the plate and place it in the warm oven.
Repeat the cooking process with the remaining batter, adding more oil to the pan if needed.
Zucchini Parmesan
Ingredients
2 small zucchini, cut into ½ inch slices
1 tablespoon olive oil
Salt and pepper to taste
¼ cup grated Parmesan cheese
Directions
heat the oil in a small skillet. Place the zucchini slices in the pan in a single layer. Add salt and pepper to taste. Let for 2-3 minutes. Turn and cook another 2 minutes. Remove from the heat and sprinkle with cheese.
Lemon Chicken Cutlets
Ingredients
Marinade
4 6-ounce thin, boneless, skinless chicken breasts
¼ cup freshly squeezed Meyer lemon juice
1/4 cup extra virgin olive oil
1 garlic clove, minced
1 large fresh thyme stem
Salt and pepper to taste
Coating
Salt and pepper to taste
1/2 cup all-purpose flour
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
Chopped fresh parsley
Directions
Combine the chicken cutlets with the marinade. Refrigerate, covered, for several hours.
Heat a large skillet over medium-high heat. Add the olive oil and butter, and swirl them around the pan.
Season the flour with salt and pepper. Durian the chicken cutlets and dredge in the flout.
Add the chicken to the pan and turn the heat to high and saute the chicken for 2 minutes per side. Sprinkle with chopped parsley and serve.
