Oven Fried Cod Fillets
2 servings
Ingredients
2 skinless cod fillets, each about 6 oz
2 teaspoons mayonnaise
½ cup Italian seasoned breadcrumbs
Salt and pepper to taste
Tatar Sauce and Lemon Wedges for serving
2 servings of frozen French Fries
Directions
Preheat the oven to 425 degrees F.
Spread the breadcrumbs on a large flat plate. Sprinkle the fish with salt and pepper. Brush a thin layer of mayonnaise on one side of each fillet. Place the mayonnaise side down on the breadcrumbs. Brush the remaining mayonnaise on the fillets. Turn them over in the breadcrumbs until completely coated.
Place a baking rack on top of a baking sheet covered with a piece of foil. Spray the rack with cooking spray and place the breaded fillets on the rack. Place the pan in the oven and bake the fish for 20 minutes. Serve with Tartar Sauce, French Fries, and Coleslaw.
For the Fries
When you turn on the oven to preheat, place a clean baking sheet with sides in the oven to heat at the same time.
When you place the fish in the oven, put 2 servings of French Fries in the hot pan. Bake with the fish for 20 minutes.
Quick Tartar Sauce
1 cup mayonnaise
2tablespoons finely chopped sweet pickles, plus 2 teaspoons pickle juice
1tablespoon drained capers, minced
2teaspoons lemon juice
1teaspoon minced shallot
1/2teaspoon Worcestershire sauce
Salt and pepper
Whisk mayonnaise, pickles, pickle juice, capers, lemon juice, shallot, and Worcestershire in a bowl. Season with salt and pepper.
Homemade Coleslaw
Ingredients
Slaw
Half a medium head of green cabbage
1 large garden carrot or 2 regular-sized carrots
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 wine vinegar
1 tablespoon honey
/21 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.
Italian Ribeye Steak
Ingredients
2 tablespoons of olive oil
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh basil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black peppercorns
2 garlic cloves, minced
2 (8-ounce) ribeye steaks, trimmed
Directions
Combine all the ingredients except the steaks in a bowl, stirring well. One hour before cooking time, remove the steaks from the refrigerator. Rub the mixture evenly over both sides of the steaks. Let rest at room temperature for one hour.
Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add steaks to pan; cook for 3 minutes. Turn steaks over; cook for 3 minutes or until the desired degree of doneness.
You can also cook the steaks in an air-fryer for the same amount of time. Let steaks stand for 10 minutes.
Baked Potatoes
Ingredients
2 Russet Baking Potatoes
Olive oil
Kosher salt
Black pepper
Directions
Wash and dry each potato. Brush a layer of oil over the entire surface of each potato. Sprinkle salt and pepper over the top portion of each potato. Place on a baking sheet. Bake at 375 degrees F for about an hour or until it pierces easily with a fork. Serve with butter and sour cream.
Sugar Snaps
Ingredients
4 cups sugar snap peas (about 12 ounces)
Freshly ground pepper to taste
1 garlic clove, grated
2 teaspoons fresh lemon juice or more to taste
Pinch kosher salt
Pinch sugar
1/4 cup fruity extra virgin olive oil
¼ cup grated Parmigiano-Reggiano cheese
Directions
Cut the sugar snap peas on a diagonal into halves and cut off the stem ends. Parboil the snaps in boiling salted water for 2 minutes. Drain and retain in the pan.
Combine the remaining ingredients except for the cheese and heat on low. Add the drained peas and cheese. Toss over the heat until hot and then serve with the steak.
Ingredients
2- 8 oz Angus Beef steakburgers
1 tablespoon butter
Beef and Mushroom Gravy
Beef Broth Gravy Ingredients
2 cups beef broth
2 teaspoons garlic powder
1 teaspoon onion powder
1 tablespoon Worcestershire sauce
¼ cup cold water + 3 tablespoons cornstarch
Salt and pepper to taste
Mushroom Gravy Ingredients
8 oz sliced button mushrooms
¼ cup chopped onion
1 tablespoon butter
2 cups Beef broth gravy
Directions
For the Beef Broth Gravy
In a medium saucepan bring beef broth to boil over medium-high heat. Stir in garlic powder, onion powder, and Worcestershire sauce.
In a small bowl whisk together cold water and cornstarch until dissolved. Pour into boiling beef broth and reduce heat to medium-low. Stir until thickened. Season with salt and pepper to taste. Makes 2 cups.
Heat a skillet and melt 1 tablespoon of butter. Add the burgers and brown the meat on both sides. Remove to a plate.
Add 1 tablespoon of butter to the skillet and melt. Add the onion and saute until tender, about 5 minutes. Add the mushrooms and cook until all liquid is absorbed.
Season with salt. Add the beef broth gravy. Bring to a simmer. Add the steakburgers. Cover the pan and simmer the burgers in the gravy for 30 minutes.
Serve with mashed potatoes and cooked carrots.
I had leftover potatoes and kale, so I served that dish with the steakburgers and sauteed two diced carrots in butter until tender for a second side dish.
Ingredients
1 lb of Italian rope sausage with herbs
10 oz whole baby yellow potatoes
3 Italian long {frying} peppers, seeded cut into strips
1 medium onion cut into eighths
3 cloves sliced fresh garlic
1 teaspoon dried Italian seasoning
Salt and pepper to taste
Olive oil
Directions
Oil a large baking dish.
Arrange the sausage rope in the center of the dish and top it with peppers, onions, and potatoes
Arrange the vegetables and garlic evenly over the sausage and the bottom of the baking dish. Sprinkle Italian seasoning, salt, and pepper over the ingredients. Drizzle with olive oil.
Bake at 400 degrees F for 90 minutes. after 60 minutes of baking time lift the sausage up with tongs and place it on top of the vegetables. This step browns the sausage. Serve with some ciabatta bread to sop up the delicious sauce that comes from baking the ingredients.
Ingredients
1/4 cup Italian seasoned breadcrumbs
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon mayonnaise
2 white fish fillets, such as haddock, halibut, etc.
1 tablespoon. olive oil
1/2 cup marinara sauce
4 slices of mozzarella cheese
2 tablespoons grated Parmesan cheese
Directions
Preheat the oven to 425ºF.
Line a baking sheet pan with foil and spray it with baking spray.
Season fish with salt and pepper and lightly brush one side of the fish with mayonnaise. Cover with breadcrumb and press gently to help adhere. Turn the fillets over and brush with a\mayonnaise and dredge in breadcrumbs. Sprinkle each with Parmesan cheese. Place fish in the prepared pan and drizzle with the olive oil.
Bake for 15 minutes. Remove from the oven.
Spoon ¼ cup of tomato sauce onto each fillet and then top each with two slices of cheese. Return to the oven just until cheese is melted, about 5 minutes.
Potatoes With Kale
Ingredients
Potatoes
4 lbs Yukon Gold potatoes, peeled and chopped into 1-inch pieces
2 cloves garlic, peeled and smashed
1 teaspoon kosher salt
¼ cup olive oil
Kale
2 tablespoons extra-virgin olive oil
1 small onion, diced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 cloves garlic, minced
One bag of fresh chopped kale from the produce department
½ cup water
Directions
For the potatoes: Combine the potatoes, garlic, and salt in a 5-quart saucepan with enough cold water to cover. Bring to a boil over medium-high heat. Reduce the heat to a simmer and cook until the potatoes are tender, 15 to 20 minutes. Drain in a colander and return the potatoes to the pan and mash the potatoes until smooth using a potato masher. Add the olive oil.
For the kale: Heat the oil in a large skillet over medium-high heat. Add the onion, salt, and pepper. Cook until translucent, about 15 minutes. Add the garlic and cook, for about 30 seconds. Add the kale and water. Cook, stirring occasionally, until soft and tender, 15 minutes. Drain.
Stir the kale into the mashed potatoes. Adjust salt and add more olive oil if dry.
Chicken Cordon Bleu
Ingredients
2 chicken breasts
2 slices Gruyere or Swiss cheese
2 slices of baked deli ham
1 cup panko breadcrumbs
1 tablespoon butter, melted
1 teaspoon garlic powder
1:2!teaspoon dried thyme leaves
½ teaspoon salt
¼ teaspoon freshly ground black pepper
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
Lemon juice
Directions
Preheat the oven to 400F.
Coat a baking dish with cooking spray.
Toss the bread crumbs with the butter, garlic powder, and thyme. Spread in a shallow dish.
Butterfly each chicken breast.
Pound each piece of chicken into a thin sheet between plastic wraps.
Season the chicken with salt and pepper. Add a slice of swiss cheese and a slice of ham to one side of each chicken breast.
Fold the uncovered part of the breast over the ham and cheese side.
Whisk together the mayonnaise and Dijon mustard. Slather it over the chicken, coating it on all sides.
Press the bread crumbs mixture onto the chicken to completely coat.
Place in the prepared dish and bake at 400 degrees F for 30 minutes or until the internal temperature reaches 165F. Drizzle with lemon juice and serve.
Fennel, Potato, and Leek Bake
Ingredients
14 oz baby yellow potatoes, cut into half
1 medium fennel bulb, trimmed and cut into 1-inch pieces
1 leek, sliced in circles
¼ cup freshly grated Pecorino Romano or Parmigiano-Reggiano Cheese
2 tablespoons. finely chopped fresh flat-leaf parsley
2 medium cloves garlic, minced
3 tablespoons extra-virgin olive oil, plus more for the baking dish
1 teaspoon kosher salt
½ teaspoon Freshly ground black pepper
Directions:
In a large mixing bowl, combine all the ingredients and mix well. Pour into a greased 8×8 inch baking dish.
Cover the dish tightly with aluminum foil and bake for 40 minutes.
Uncover and continue baking until the potatoes are tender when pierced with a fork and the top is golden brown, 20 minutes longer. Let rest at least 10 minutes before serving.
Steak
Salt and Pepper to taste
2 tablespoons olive oil
Steak Seasoning
1 T-Bone Steak
Directions
If your air fryer requires preheating, preheat your air fryer.
Set the temperature to 400 degrees Fahrenheit.
Season your steak with salt and pepper on each side.
Place the steak in your air fryer basket. Do not overlap the steaks.
Medium Steak: Set the time to 12 minutes and flip the steak at 6.
Medium Rare: For a medium-rare steak, cook the steak for 10 minutes and flip it at 5 minutes.
Mashed Potatoes
Ingredients
Salt
3 ½ lbs Yukon gold potatoes, peeled and quartered
4 tablespoons unsalted butter
¼ to ⅓ cup heavy cream
Directions
Cook the potatoes in boiling salted water until very soft, about 20-25 minutes. Drain the potatoes and put them into a ricer and press the potatoes back into the cooking pot. Add the butter and just enough cream to moisten. Taste for salt and warm the potatoes.
Caesar Salad
2 servings
Ingredients
1/2 head Romaine lettuce, washed and finely chopped
1 cup croutons, see recipe below
½ cup grated Parmesan cheese
Freshly ground black pepper for garnish
Dressing
1 anchovy, finely chopped or use anchovy paste
3 tablespoons Parmesan cheese
2 tablespoons mayonnaise made with olive oil, if available
2 teaspoons fresh lemon juice
1 teaspoon Dijon mustard
1 garlic clove, minced
1/2 teaspoon Worcestershire sauce
1/4 cup extra-virgin olive oil
Directions
Add the anchovy, Parmesan cheese, mayonnaise, lemon juice, mustard, garlic, and Worcestershire sauce to a bowl and whisk together.
Gradually whisk in the 1/4 cup of olive oil, whisking until the dressing is emulsified.
Place the chopped lettuce in a bowl and toss it with the dressing, and croutons. Top the salad with extra cheese and freshly ground black pepper.
Croutons
Ingredients
2 cups cubed bread
1 tablespoon olive oil
Directions
Preheat the oven to 375 degrees F.
In a mixing bowl combine the bread cubes and olive oil. Toss well to coat.
Pour the bread cubes onto a baking sheet. Spread them into a single layer. Bake in the oven for 10 to 15 minutes, stirring every five minutes to prevent burning. Cool completely before storing in an airtight container or ziplock bag.
Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet.
Potato Wedges
Scrub 1 medium baking potato and cut it in half. Cut each half into 3 wedges. Place on the baking sheet. Brush with olive oil and sprinkle with salt and pepper to taste. Bake 20 minutes, then turn the wedges over and bake 20 minutes.
Crab Cakes
Ingredients
1/2 small onion, finely chopped
1/4 small red bell pepper, finely chopped
3/4 teaspoon Old Bay Seasoning
1/4 teaspoon salt
3 tablespoons mayonnaise
1 cup Saltine crackers crushed
8 oz. crab meat
3 teaspoons chopped parsley
Directions
Gently combine the crab cake ingredients and shape them into 2 patties. Brush lightly with olive oil. Place the patties on the baking sheet after the potatoes have cooked for 20 minutes.
Bake in preheated oven for 15 minutes, then turn the crab cakes over, and bake an additional 10 to 15 minutes, until nicely browned.
Spinach Stuffed Tomatoes
Ingredients
1 large tomato
½ cup cooked, chopped spinach
2 tablespoons chopped onion
2 tablespoons greeted Parmesan cheese
Salt and Pepper to taste
Directions
Cut the tomato in half and scoop out the seeds and center flesh creating two shells. Mix the spinach with the onion and add salt and pepper to taste. Divide the mixture in half and fill the tomato halves. Top each with a tablespoon of cheese. Place on the baking sheet with the crab cakes and bake for 2o minutes.
Pork Chops
Ingredients
2 bone-in pork chops, center-cut, 1/2-inch thick
2 tablespoons mayonnaise
1teaspoon dried Italian seasoning
1 cup Italian flavored Panko crumbs
½ teaspoon salt
Directions
In a flat shallow bowl, mix the breadcrumbs, with the Italian seasoning.
Cover the pork chops with a light coating of mayonnaise. then place the pork chops in the breadcrumb mixture and coat all sides evenly.
Air-Fryer Directions
Preheat your air fryer to 400 degrees F.
Place breaded pork chops into the air fryer in one layer and cook for 8 to 10 minutes, carefully flipping halfway through cooking. If cooking thicker pork chops, cook for 14-15 minutes.
Remove pork chops from the air fryer.
Oven Baked Directions
Preheat the oven to 425°F
Heat 2 tablespoons of olive oil in a heavy large ovenproof skillet over medium-high heat. Add pork chops to skillet and cook until golden brown, about 2 minutes per side. Transfer skillet with pork to oven. Bake until pork chops are crisp on the outside and the meat thermometer inserted into pork registers 150°F, about 20 minutes.
Panfried Potatoes
Ingredients
¼ cup olive oil
2 pounds of small Yukon Gold potatoes
Kosher salt and freshly cracked black pepper
4 cloves garlic, sliced
Flakey salt and freshly ground black pepper, for serving
Directions
Slice the potatoes into thin round circles. Heat the oil in a medium skillet along with the potatoes. Season with salt and pepper and add the garlic. Cook, stirring occasionally, until lightly brown and tenders for about 20 minutes. Season with salt and pepper.
Zucchini Tomato Saute
Ingredients
1 teaspoon olive oil
1 fresh tomato, seeded and chopped
1 zucchini, sliced
¼ cup onion, finely chopped
1 clove of garlic, minced
12 teaspoons dried Italian seasoning
1/4 teaspoon salt
1/8 teaspoon ground black pepper
¼ cup diced fresh mozzarella cheese
Directions
Heat the oil in a medium saucepan over medium heat. Add the tomatoes, zucchini, onion, garlic, Italian seasoning, salt, and black pepper and stir to combine. Cook for 10 minutes, or until the vegetables are tender. Top with the cheese. Top with the mozzarella and serve.
Stuffed Patty Pan Squash
Ingredients
5 Patty Pan Squash
For the stuffing
1 cup cooked, crumbled Italian sausage
1 small onion chopped
2 cloves garlic chopped
1 tablespoon olive oil
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper
1 cup panko breadcrumbs
Directions
Preheat your oven to 350° Fahrenheit/180° Celsius.
Cut the top of each squash off and reserve.
Remove the squash flesh center and hollow out further with a spoon. Dugard the what you remove because it consists of mostly seeds. with salt and black pepper.
Prepare the stuffing by combining all the stuffing ingredients together in a bowl. Place the squash into a baking dish and fill the squash with all the meat stuffing. Top with the lid. Pour water up to ½-inch in-depth into the baking dish.
Roast the stuffed patty pan squash for about 45-50 minutes at 350° F
Both dishes can be roasted at the same time.
Potato, Leek, And Fennel Bake
Ingredients
2 tablespoons butter
2 leeks, white and pale green parts only sliced into ¼-inch half moons
2 cloves garlic, minced
1 fennel bulb, trimmed, cored, thinly sliced
1 large stem of fresh rosemary
1 lemon cut in half
2 pounds of small red-skinned potatoes, cut in half
Salt and pepper to taste
Directions
Preheat the oven to 350°F. Butter 13x9x2-inch baking dish.
Melt 2 tablespoons butter or olive oil in a large skillet over medium heat. Add the vegetables arranging them in a single layer as much as possible. Salt and pepper the vegetables. Add the rosemary, garlic, and lemon halves to the dish. Bake covered until vegetables are very tender, about 1 hour and 15 minutes.
Let the dish rest 10 minutes before serving. Squeeze the lemon over the vegetables.
