Grilled Pork Chops
This recipe makes 6 servings but the recipe can easily be cut down to 2 or 3 servings.
Ingredients
1/2 cup water
1/3 cup soy sauce
1/4 cup vegetable oil
3 tablespoons lemon pepper seasoning
2 teaspoons minced garlic
6 boneless pork loin chops, about 2 lbs total, and cut 1-inch thick
Directions
Mix water, soy sauce, vegetable oil, lemon pepper seasoning, and minced garlic in a wide glass dish; add pork chops and marinate in the refrigerator for at least 2 hours.
Preheat an outdoor grill or stovetop grill pan for medium-high heat and lightly oil the grate.
Remove pork chops from the marinade and shake off excess. Discard the remaining marinade.
Cook the pork chops on the preheated grill until no longer pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Pan-Fried Lemon Potatoes
Ingredients
1 pound whole small potatoes
2 whole cloves garlic, peeled
2 sprigs of fresh rosemary
1 lemon, cut in half
Kosher salt
Olive oil
Directions
Place the potatoes in a large saucepan and cover with cold water. Add garlic, rosemary sprigs, and one lemon half to the water and season well with salt. Place over medium-high heat and bring to a boil. Reduce the heat to a simmer and cook until potatoes are tender when pierced with a fork, about 15 minutes. Drain well and reserve the lemon half, garlic cloves, and rosemary.
Let potatoes cool to room temperature and peel them. Cut potatoes in half. Place on a plate until ready to cook.
Zest the lemon half that was not cooked with the potatoes. Chop the reserved garlic and rosemary and mix together with the lemon zest. Set aside.
Heat a large skillet over medium-high heat. Add enough olive oil to cover the bottom of the skillet and heat. Add the potatoes cut-side down to the skillet. Cook until the bottom of the potatoes are a deep golden brown, 3 to 4 minutes. Using a metal spatula, turn the potatoes and cook on the second side for an additional 3 minutes. Remove to a paper towel-lined plate and drain well. Place the potatoes in a serving bowl. Squeeze both lemon halves (cooked and uncooked) over the potatoes and sprinkle with the garlic, rosemary reserved mixture.
Sauteed Spinach
Ingredients
1 tablespoon extra-virgin olive oil
4 cloves garlic, minced
Two 10-ounce bags of frozen spinach
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
Directions
Heat oil in a large saucepan over medium heat. Add garlic and cook for 1 to 2 minutes.
Add spinach and toss to coat. Cover and cook until defrosted, about 5 minutes.
Remove from the heat and add lemon juice, salt, and crushed red pepper. Toss to coat and serve immediately.
Zucchini Frittata
8 servings
Ingredients
3 tablespoons olive oil
1 garlic clove, minced
2 medium Yukon gold potatoes
1 medium onion
2 large zucchini
8 fresh sage leaves, chopped
8 fresh basil leaves, chopped
Salt and pepper to taste
12 eggs lightly beaten
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
Directions
Cut the potatoes, onion, and zucchini into thinly sliced rounds.
Heat the oil in an ovenproof skillet. Add the potatoes and cook until softened, Add the garlic and onions, Cover the pan and cook until the onions are soft. Add the zucchini and cook until tender, about 5 minutes. Add salt and pepper.
Pour in the eggs and tilt the pan so the vegetables are covered. Cook for a few minutes and using a spatula lift the edges of the mixture to allow the uncooked egg to drain underneath. Cook until most of the egg is set,
Tuen the broiler to high,
Sprinkle the top of the frittata with the cheeses. Place the pan under the broiler for about 5 minutes. The top should be golden brown. Let rest 10 minutes before cutting into servings pieces.
Salmon
2 servings
Ingredients
2 salmon filets (6-7 oz. each), skin om
2 thin pats of butter
2 teaspoons honey
Topping
1/2cup finely chopped pecans
1 teaspoon fresh thyme leaves
1 teaspoon fresh rosemary leaves
1 tablespoon chopped fresh parsley
¼ teaspoon black pepper
Directions
Preheat the oven to 400°F. Sp Coat an 8-inch baking dish with cooking spray
Place the pats of butter in the baking dish and place the salmon fillets on top skin side down. Brush each fillet with a teaspoon of honey.
Combine the topping ingredients in a small bowl. Divide the mixture in half and press onto the salmon fillets.
Bake the salmon for 15-19 minutes.
Boils Potatoes With Herb Butter
Ingredients
2 lbs new potatoes
1 teaspoon salts
Sauce
¼ cup butter
2 garlic cloves, grated
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
¼ teaspoon black pepper
Directions
Wash the potatoes well. Cut each in half. Cover with cold water, add the salt, and bring to a boil. Reduce the heat, cover the pan and cook until tender, about 15 minutes.
Drain the potatoes in a colander. In the same cooking pot add the sauce ingredients and simmer over low heat until the butter melts, Add the potatoes, stir well and let heat for a minute or two.
Dilled Cucumber Salad
Ingredients
2 large cucumbers, peeled
2 large green onions, diced
Coarse salt and ground pepper
1/3 cup sour cream
1/4 cup loosely packed fresh dill, finely chopped
1 teaspoon white-wine vinegar
Directions
Halve cucumbers lengthwise. With a spoon, scoop out and discard seeds. Slice crosswise into 1/8-inch-thick pieces. Place in a colander set over a bowl, and toss with 2 teaspoons of salt; let stand for 15 minutes.
In a medium bowl, combine sour cream, dill, vinegar, green onions, and 1/4 teaspoon pepper.
Remove cucumbers from the colander, and pat dry with paper towels. Add to bowl with t dressing; toss to combine.
Pork Chops
Ingredients
Dry Rub
2 tablespoons brown sugar
1/2 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon Italian seasoning or dried oregano
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
The Pork
2 large bone-in pork chops (1-inch thick)
2 tablespoons olive oil
Directions
Preheat the oven to 375 degrees Fahrenheit. Oil a baking dish large enough to fit the pork chops.
In a small bowl, mix the dry rub ingredients.
Rub the pork chops with olive oil and season them with a dry rub. Make sure you rub the seasoning all over the pork chops (both sides).
Place the pork chops onto the prepared baking sheet.
Bake in the oven for 20 to 25 minutes or until the pork reaches an internal temperature of 140 to 145 degrees.
Remove from the oven and let it rest for 5 to 10 minutes, tented with aluminum foil. While the meat rests – the temperature will redistribute (carryover cooking) and the internal temperature will rise about 5 to 10 degrees.
Oven Roasted Carrots
Ingredients
1 bunch fresh organic carrots about 6
2 tablespoon butter
Slat and pepper
Directions
Cut the ends off the carrots and wash well. Dry.
Oil a 13×9-inch baking pan.
Place the carrots close together in a single layer in the pan..
Sprinkle it with salt and pepper and dot with the butter.
Seal the foil on top and on the edges. Place the pan in the oven with the pork chops and cook until tender. They take about the same time as the pork chops. How tender you want them is up to your taste.
Garlic and Olive Oil Mashed Potatoes
Ingredients
6 large baking potatoes (about 4 pounds), peeled and diced
7 tablespoons extra-virgin olive oil
2 garlic cloves, peeled
Salt and pepper
Directions
Place potatoes and garlic in a heavy large pot. Cover with cold salte4d water. Boil over medium-high heat until potatoes are tender when pierced with a fork, about 40 minutes.
Drain. Return potatoes to the dry pot. Stir over medium heat until any excess liquid evaporates. Add the olive oil and mash until smooth. Season to taste with salt and pepper.
Sicilian Potato and Green Bean Salad
Ingredients
1 ½ pound {about 5} unpeeled red new potatoes, steamed
1 lb fresh green beans, trimmed and cut into 1-1/2-inch pieces
1/2 cup sun-dried tomato strips packed in olive oil
Salt
Dressing
2 tablespoons fresh lemon juice
1 teaspoon capers, rinsed and drained
1 teaspoon anchovy paste
1 clove garlic, minced
¼ teaspoon ground black pepper
1 hard-cooked [steamed} egg, steamed and mashed
¼ cup olive oil from the sun-dried tomatoes
¼ cup packed fresh basil leaves, cut into very thin strips
Directions
How to steam the eggs and potatoes
I don’t boil eggs in water, instead, I steam them and they come out perfect every time. Bring 1 inch of water to a boil in a pot with the steaming basket in it. When the water is boiling add the eggs to the basket, cover the pot, and set a timer for 12 minutes. When the timer goes off, put the eggs in a bowl of ice water until completely cooled.
ill a pot with one inch of water and put a steamer basket inside. Place the potatoes in the steamer basket and bring water to a boil. Cover and cook until potatoes are tender, 10 to 12 minutes. Drain. As soon as they are cool enough to handle, thinly slice the potatoes.
If you do not have a steamer basket, you can cook the eggs and potatoes in the conventional; way.
In a 4-quart Dutch oven combine green beans and enough salted water to cover. Bring to boiling over high heat; reduce heat. Simmer, covered, for 5 minutes. Drain. Let stand at room temperature for about 1 hour or until cool.
For the dressing
Finely shred peel from lemon; measure 2 teaspoons lemon peel. Juice lemon; measure 3 tablespoons of juice.
For the salad
in a salad bowl combine oil, 2 teaspoons lemon peel, 3 tablespoons lemon juice, the capers, anchovies, garlic, and 1/4 teaspoon black pepper. Mash the egg and stir it into the dressing.
Oven-Baked Chicken Thighs
Ingredients
2 lbs {5} chicken thighs
5 teaspoons lemon pepper
5 tablespoons Dijon Honey Mustard
1 cup unseasoned panko crumbs
Ingredients
Season the thighs with lemon pepper and refrigerate for several houses.
When ready to cool:
Preheat the oven to 400 degrees F and oil a baking dish.
Brush the chicken with mustard on all slides and dredge in panko. Place in the baking dish.
Cook for 45 to 50 minutes and the chicken is crispy and registers 165 degrees on an instant meat thermometer.
Suggested dishes to serve with the casserole: baked ham, sliced tomatoes, muffins, fruit salad.
8 servings
Ingredients
2 slices bacon, cooked and crumbled
1 large shallot, minced
1 bunch Tuscan kale {spinach/swiss chard}
1 large baking potato, peeled
1 garlic clove, minced
6 large eggs
1/2 cup heavy cream
1 teaspoon Dijon mustard
2 cups shredded mozzarella cheese, divided
1 teaspoon kosher salt
½ teaspoon black pepper
Directions
Preheat the oven to 350°F.
Coat a medium baking dish with vegetable spray.
Remove the stems from the kale. Wash the kale well. Chop and dry the leaves.
Shred the baking potato on a box grater.
In a large bowl, whisk together the eggs, cream, and mustard. Add the garlic, shallot, and, 1 cup of mozzarella cheese, the shredded potato, salt, and pepper. Mix well.
Stir the kale into the egg mixture, Mix well.
Pour the mixture into the prepared baking dish.
Top the casserole with the remaining mozzarella cheese,
Cover with foil. and bake for 45 minutes. Remove the foil and bake,
uncovered, for 15 minutes, until the top is lightly brown. Let rest 10 minutes before cutting into serving pieces.
Pork Cutlets
2-3 servings {easily doubled or tripled}
Ingredients
5-6 lean pork cutlets,½ inch thick
2 tablespoons Dijon mustard
1/2 cup unseasoned Panko breadcrumbs
1/2 teaspoon dried thyme
Black pepper
1 tablespoon olive oil
2 plum tomatoes, sliced thin
5-6 slices of mozzarella cheese
Directions
Spread the mustard evenly over the pork.
Sprinkle the thyme and pepper over the cutlets.
Coat each piece of pork with the panko breadcrumbs.
.Heat oven to 425°F. Spread the olive oil over the bottom of a baking dish just large enough to hold the cutlets.
Between sheets of plastic wrap or waxed paper, flatten each pork cutlet to about 1/4-inch thickness.
Bake 15 minutes or until golden brown. Top each cutlet with tomato slices and mozzarella cheese. Return to the oven and bake for 5 minutes. Serve immediately.
Swiss Chard And Mashed Potato Combo
2 cups cooked Swiss Chard
4 medium baking potatoes, peeled and cubed
2 garlic cloves
Salt to taste
Olive oil
Directions
Cook the potatoes and garlic in boiling salted water until soft. Drain and return the potatoes and garlic to the pot. Mash well. Moisten with 3 tablespoons of olive oil. Add the drained cooked Swiss Chard. Mix well, Heat over low heat until hot.
Springtime Vegetables and Eggs
6 servings
Cut all the vegetables into ½ inch cubes
ingredients
¼ cup olive oil
1 large garlic clove, chopped
1 medium baking potato, peeled and diced
1 cup diced red onion
1 large yellow bell pepper, seeded and diced
½ teaspoon salt1/4 teaspoon black pepper
1/2 teaspoon dried basil1/4 teaspoon drie4d oregano
1 medium zucchini, diced
2 plum tomatoes, seeded and diced
1 cup leftover cooked asparagus {see recipe}
8 eggs, beaten
2 cups shredded mozzarella cheese
Directions
Heat the broiler and move the rack down to the center of the oven.
In a large 12-inch ovenproof skillet or omelet pan, heat the oil.
Add the garlic. potato. Bell pepper android onion. Cook over medium heat until soft, 10=12 minutes. Add the seasonings, zucchini, and asparagus. Cook until heated through.
Pour the beaten eggs over the vegetable and cook over medium until the eggs are set on the bottom. Distribute the cheese evenly over the egg mixture.
Place the pan on the oven shelf under the broiler and cook until the cheese is completly7 melted and the eggs are set on top.
Let the frittata rest for 10 minutes before cutting into serving pieces.
Filet Mignon In Mushroom Sauce
2 servings
Ingredients
4 tablespoons butter, divided
1 teaspoon olive oil
2 beef tenderloin steaks 5-6 ounces each)
Fresh thyme sprig
1 clove garlic, cut in half
1 cup sliced fresh mushrooms or a 4oz can, drained
1 tablespoon chopped shallot
1 tablespoon all-purpose flour
1/8 teaspoon salt
Dash pepper
2/3 cup beef broth
1 tablespoon Worcestershire sauce
Directions
With a meat mallet flatten the steaks between sheets of plastic wrap to ½ inch thickness.
In a medium skillet, heat 2 tablespoons butter and oil over medium-high heat; Add the thyme, garlic, and steaks. cook steaks to medium-rare, a thermometer should read 125°F, 4 minutes per side. Remove the steaks from the pan to a plate and cover with foil. Discard the garlic and thyme.
In the same pan, heat drippings and remaining butter over medium-high heat; saute mushrooms and shallot until tender. Stir in flour, salt, and pepper until blended; gradually stir in broth and Worcestershire sauce. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Return steaks to the pan and simmer in the sauce for 2 minutes, turning them over after 1 minute.
Oven Roasted Asparagus
Serves 4
Ingredients
2 tablespoons olive oil
2 bunches asparagus
1 teaspoon lemon zest
1 tablespoon lemon juice
1 garlic clove. chopped
½ teaspoon salt
¼ teaspoon black pepper
1/3 cup Italian seasoned Panko breadcrumbs
Directions
Preheat oven to 425 degrees F.
Break off the woody bottoms of the asparagus and wash in cold water.
Arrange trimmed asparagus in a 13 X 9-inch dish. Drizzle with the oil and lemon juice. Sprinkle with garlic, salt, pepper, and lemon zest.
Top with breadcrumbs and bake for 20 minutes.
Twice-Baked Potatoes
2 servings
Ingredients
1 large russet potato, 12 ounces
Extra-virgin olive oil, for brushing
Kosher salt and freshly ground black pepper
1/2 cup sour cream
2 tablespoons butter, at room temperature
1 slice bacon cooked and crumbled
2 tablespoons chopped chives
Directions
Preheat the oven to 400 degrees F. Prick the potatoes all over with a fork. Brush lightly with the oil. Sprinkle with salt and pepper. Roast on a sheet tray covered with foil until tender, 50 minutes to 1 hour.
While still hot, slice a thin layer off the top of the potato and scoop the potato flesh into a medium bowl, leaving a 1/4-inch shell all around on the potato shell. Season the insides of the potato shell lightly with salt and pepper.
To the bowl with the potato flesh, add the sour cream and butter. Use an electric hand mixer or potato masher and mix until almost smooth. Season with salt and pepper to taste. Mound into the potato shell and bake for 15-20 minutes until hot. Sprinkle with bacon and chives. Cut in half and serve.
Simple Pot Roast
You will have leftovers and if you like pot pies save 4 cups of diced meat,2 cups of gravy, and 3 carrots for later in the week. Recipe next week.
Ingredients
One (4-5pound) boneless beef chuck roast, tied
Kosher salt and freshly ground black pepper
Olive oil
1 onion, sliced
2 large garlic cloves, grated
4 cups beef broth
1 teaspoon dried Italian seasoning
¼ cup Instant flour {Wondra}
Directions
Preheat the oven to 325 degrees F.
Pat the beef dry with a paper towel. Season the roast all over with salt & pepper.
In a large Dutch oven, heat 2 tablespoons olive oil over medium heat. Add the roast and sear on all sides of the meat until browned.
Aff the onion, garlic, Italian seasoning, and beef broth. Bring the liquid to a boil. Cover the pot and. place it in the oven for 3 hours or until fork-tender.
Remove the roast to a platter and cover with foil. Remove ½ cup of the beef broth and mix thoroughly with the flour. Stir the mixture back into the pot and cook until thickened. Add salt and pepper if needed. Slice the roast and serve with the gravy.
Oven Roasted Carrots
Ingredients
1 bunch fresh organic carrots about 6
2 tablespoon butter
Slat and pepper
Foil
Directions
Cut the ends off the carrots and wash well. Dry.
Place a large sheet of foil on a sheet pan.
Place the carrots close together in a single layer on top of the foil.
Sprinkle with salt and pepper and dot with the butter.
Seal the foil on top and on the edges. Place the pan in the oven with the pot roast for the last hour of cooking the pot roast.
Serve with the roast and potatoes.
Garlic and Olive Oil Mashed Potatoes
Ingredients
6 large baking potatoes (about 4 pounds), peeled and diced
7 tablespoons extra-virgin olive oil
2 garlic cloves, peeled
Salt and pepper
Directions
Place potatoes and garlic in a heavy large pot. Cover with cold salte4d water. Boil over medium-high heat until potatoes are tender when pierced with a fork, about 40 minutes.
Drain. Return potatoes to the dry pot. Stir over medium heat until any excess liquid evaporates. Add the olive oil and mash until smooth. Season to taste with salt and pepper. Serve with the roast.
