Another tasty salmon variation
- 4 Salmon fillets
- 1 can whole berry cranberry sauce
- 1/2 cup cranberry juice cocktail
- 1/4 cup soy sauce
- 1/4 cup dry vermouth
- 1 Tbsp minced garlic
- 1 Tbsp brown sugar
- 1 Tbsp grated fresh ginger root
- 1 Tbsp Asian sesame oil
- vegetable oil, as needed
- Place salmon in a large, non-reactive pan or dish.
- Combine all ingredients except vegetable oil.
- Pour marinade over salmon, turning to coat both sides.
- Cover and marinate in the refrigerator, 1 hour.
- To cook, remove salmon from marinade, reserving marinade.
- Pat salmon dry with a paper towel.
- Salt and pepper both sides of the salmon.
- Pre heat oven to 400 degrees F.
- Heat small amount of oil in large skillet over medium-high heat.
- Add the salmon to the pan, skin side up.
- Shake the pan to get oil under the salmon.
- Then let them sit and sere for 3 minutes, do not move them.
- Flip the salmon skin side down.
- Top the salmon generously with the marinade.
- Add the rest of the marinade to the skillet.
- Slide the skillet into the oven and roast for about 5 minutes.
- Check the temperature of the salmon.
- It should be about 130°F, and the thickest part has just turned opaque.
- Remove the salmon from the oven (be careful, the handle of the pan is searing hot).
- Transfer immediately to a serving plate.
Here is another one skillet meal that makes use of those beautiful summer peaches!
- 1 pound boneless pork chops
- 1 tsp dried basil
- 1 tsp salt
- 1 tsp pepper
- 1 Tbsp olive oil
- 1 Tbsp butter
- 1 medium onion, thinly sliced
- 3 garlic cloves, minced
- 2 peaches, sliced
- 1/4 cup peach preserves
- 1/4 cup dry white wine
- 1/4 cup dry sherry
- 1 handful fresh basil leaves, chopped, plus extra for garnish
- Preheat the oven to 400 degrees F.
- Season the pork with the basil, salt and pepper.
- Heat an oven safe skillet over medium-high heat and add the olive oil.
- Add the pork and sear it on both sides until it’s golden brown.
- Remove the pork and set it aside on a plate.
- Reduce the heat to medium and add the butter.
- Add in the onions and garlic with a pinch of salt.
- Stir well and cook for about 5 minutes.
- Stir in the peaches.
- Cook for another 5 minutes.
- Add in the peach preserves, wine and sherry.
- Stirr with a wooden spoon to combine everything.
- Bring the mixture to a simmer.
- Once simmering, add the pork back in.
- Place the pot in the oven for 20 minutes.
- Remove the skillet and sprinkle with the chopped basil.
- Serve immediately with rice, potatoes, grilled veggies, salad, bread, etc
Here’s another one skillet dinner you should try. It could also be ready fairly quickly if you plan ahead and marinate the chicken ahead of time. This is really tasty if you have some garden fresh cherry tomatoes and fresh basil!
- 1 pound boneless, skinless chicken breasts
- 1/4 cup extra virgin olive oil
- 2 garlic cloves, minced
- 1 tsp dried basil
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 tsp dried oregano
- 1/4 tsp crushed red pepper
- 2 cups cherry tomatoes, halved and/or quartered
- 4 garlic cloves, minced
- 3 Tbsp chopped fresh basil
- 2 Tbsp diced sweet onion
- 1 Tbsp olive oil
- 4 ounces mozzarella cheese, freshly grated
- balsamic glaze, for drizzling
- 1/2 pound penne pasta, cooked
- a few handfuls of fresh basil, for sprinkling
- fresh grated parmesan, for sprinkling
- Slice the chicken thin.
- Place it in a ziplock bag.
- Whisk together the 1/4 cup oil, garlic, basil, salt, pepper, oregano and red pepper.
- Pour it over the chicken and marinate for at least 2 hours or overnight.
- Preheat the oven to 375 degrees F.
- In a large bowl, combine the tomatoes, garlic, basil, onion ,and olive oil.
- Toss well with salt and pepper.
- Heat an oven-safe skillet over medium heat.
- Take the chicken out of the marinade and add it to the skillet.
- Brown the chicken on both sides, and cook until almost done.
- Remove the chicken to a cutting board.
- Add the pasta to the skillet and add the bruschetta mixture.
- Slice the chicken, and add back to the skillet.
- Toss with the mozzarella and place in the oven and bake for 15 minutes.
- Remove and sprinkle with basil and parmesan.
- Drizzle with balsamic glaze and serve immediately!
This is a intensely flavorful, quick, and easy dish that is Whole30 compliant. Proves that Whole30 can tickle the taste buds!
Whole30 Orange Chicken with Snow Peas
- 1 pound chicken, cut into bite size pieces (dark meat works best)
- salt & pepper
- 3 Tbsp toasted sesame oil
- 1 orange, zested and juiced
- 1/3 cup coconut aminos
- 1 inch ginger, peeled and grated
- 2 Tbsp tomato paste
- 1/2 teaspoon red pepper flakes
- 1 teaspoon garlic powder can use fresh if you want
- 2 Tbsp arrowroot powder
- 2 cups snow peas
- 1 onion sliced into strips
- 1/2 cup cashews
- Sprinkle salt & pepper on chicken and stir to evenly coat.
- In a large skillet over medium high heat, add 2 Tbsp sesame oil and chicken.
- Cook for about 5 minutes until mostly cooked through.
- In a small bowl, combine orange zest and juice, coconut aminos, ginger, tomato paste, red pepper, arrowroot, and garlic powder.
- Stir as best you can until smooth.
- Pour over chicken and stir to evenly coat.
- Cook for 5-10 minutes or until chicken is fully cooked through.
- While that is cooking, in a medium skillet over medium high heat, add 1 Tbsp sesame oil.
- After hot, add snow peas, onions, and cashews.
- After cooked but still crunchy, add to skillet with chicken.
- Remove larger skillet from heat and toss to coat.
- Serve and enjoy
This is a super simple dish that is ready in 15 minutes. Pair it with a salad, rice, or pasta for a quick and delicious week night meal.
- 1 1/2 pounds halibut fillets, cut into 4 pieces
- Salt and black pepper
- 2 Tbsp olive oil
- 4 Tbsp butter
- 12 to 15 fresh sage leaves
- 2 Tbsp freshly squeezed lemon juice
- ¼ cup coarse homemade bread crumbs, toasted
- 2 Tbsp finely chopped parsley
- Lemon wedges, for serving
- Season fish on both sides with plenty of salt and pepper.
- Pour oil into a skillet and set to medium-high heat.
- When oil is hot, swirl to evenly coat the pan, then add fish in a single layer.
- Let cook undisturbed for 3 to 4 minutes, until first side is nicely browned.
- Adjust the heat as needed to produce a steady sizzle and prevent scorching.
- Flip and cook fish for about another 3 minutes, until just done.
- Transfer cooked fish to a warm platter or serving plates.
- Place skillet back on the stove over medium-high heat.
- Add butter and sage leaves.
- Cook butter, swirling the pan, until foamy and just beginning to brown, about 1 minute.
- Turn off heat and stir in lemon juice.
- Spoon butter sauce and sage leaves over fish.
- Sprinkle with breadcrumbs and parsley.
- Serve immediately, with lemon wedges.
This is a simple pasta dish we fell in love with in Rome. Very easy to make in a very short time. You can eat it with a simple salad, side dish for a protein, or just by itself. You should really give this a try. You will be glad you did!
- ½ pound spaghetti or bucatini
- 3 Tbsp olive oil
- 1 tsp fresh ground black pepper
- 2 Tbsp butter
- ½ cup grated pecorino romano cheese
- Salt to taste
- Heat olive oil in a medium skillet until shimmering
- Add fresh ground pepper and cook until it is sizzling
- Remove from heat
- In a large skillet or pot, add pasta and just cover with water
- Add salt and cook until just al dente
- Remove from heat but do not throw out pasta water
- Return skillet with olive oil back to heat
- Add butter and 2-3 Tbsp of the pasta water
- Add the cooked pasta and the cheese on top
- Start shaking the pan and swirling the pasta
- Add more pasta water if needed
- The oil, butter, starchy water, and cheese will make a creamy sauce
- Place on plates or in bowls and drizzle some more olive oil for extra flavor
- Add more pepper if you wish
This dish is so easy to prepare, just arrange the food on a sheet pan drizzle with olive oil and chianti and shove it into a hot oven.
Roast Sausages with Grapes and Fennel
- Extra Virgin Olive Oil
- Salt and pepper
- Balsamic Drizzle
- 2 pounds Italian sausage links
- 1 pound red potatoes or fingerlings
- 5 to 6 cups stemmed black or red seedless grapes
- 4 sprigs rosemary, stemmed
- 2 bulbs fennel, halved and thinly sliced
- 1 cup Chianti wine
- Crusty bread, for serving
- Preheat oven to 450°F
- Place the sausages on a large sheet tray.
- Arrange the grapes, potatoes, rosemary and fennel alongside, not on top of, the sausages.
- Drizzle generously with olive oil all over.
- Then drizzle chianti and season with salt and pepper.
- Roast sausages for 25-30 minutes.
- Casings should be brown and crispy and the sausages are cooked through.
- Serve with crusty bread.