Monthly Archives: September 2018

Salmon a la Ranier

Another tasty salmon variation

Ingredients:

  • 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

Instructions:

  1. Place salmon in a large, non-reactive pan or dish.
  2. Combine all ingredients except vegetable oil.
  3. Pour marinade over salmon, turning to coat both sides.
  4. Cover and marinate in the refrigerator, 1 hour.
  5. To cook, remove salmon from marinade, reserving marinade.
  6. Pat salmon dry with a paper towel.
  7. Salt and pepper both sides of the salmon.
  8. Pre heat oven to 400 degrees F.
  9. Heat small amount of oil in large skillet over medium-high heat.
  10. Add the salmon to the pan, skin side up.
  11. Shake the pan to get oil under the salmon.
  12. Then let them sit and sere for 3 minutes, do not move them.
  13. Flip the salmon skin side down.
  14. Top the salmon generously with the marinade.
  15. Add the rest of the marinade to the skillet.
  16. Slide the skillet into the oven and roast for about 5 minutes.
  17. Check the temperature of the salmon.
  18. It should be about 130°F, and the thickest part has just turned opaque.
  19. Remove the salmon from the oven (be careful, the handle of the pan is searing hot).
  20. Transfer immediately to a serving plate.

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Peach Basil Pork Chops Skillet

Here is another one skillet meal that makes use of those beautiful summer peaches!

Ingredients:

  • 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

 

Instructions:

  1. Preheat the oven to 400 degrees F.
  2. Season the pork with the basil, salt and pepper.
  3. Heat an oven safe skillet over medium-high heat and add the olive oil.
  4. Add the pork and sear it on both sides until it’s golden brown.
  5. Remove the pork and set it aside on a plate.
  6. Reduce the heat to medium and add the butter.
  7. Add in the onions and garlic with a pinch of salt.
  8. Stir well and cook for about 5 minutes.
  9. Stir in the peaches.
  10. Cook for another 5 minutes.
  11. Add in the peach preserves, wine and sherry.
  12. Stirr with a wooden spoon to combine everything.
  13. Bring the mixture to a simmer.
  14. Once simmering, add the pork back in.
  15. Place the pot in the oven for 20 minutes.
  16. Remove the skillet and sprinkle with the chopped basil.
  17. Serve immediately with rice, potatoes, grilled veggies, salad, bread, etc

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Bruschetta Chicken Pasta

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!

Ingredients:

  • 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

 

Instructions:

  1. Slice the chicken thin.
  2. Place it in a ziplock bag.
  3. Whisk together the 1/4 cup oil, garlic, basil, salt, pepper, oregano and red pepper.
  4. Pour it over the chicken and marinate for at least 2 hours or overnight.
  5. Preheat the oven to 375 degrees F.
  6. In a large bowl, combine the tomatoes, garlic, basil, onion ,and olive oil.
  7. Toss well with salt and pepper.
  8. Heat an oven-safe skillet over medium heat.
  9. Take the chicken out of the marinade and add it to the skillet.
  10. Brown the chicken on both sides, and cook until almost done.
  11. Remove the chicken to a cutting board.
  12. Add the pasta to the skillet and add the bruschetta mixture.
  13. Slice the chicken, and add back to the skillet.
  14. Toss with the mozzarella and place in the oven and bake for 15 minutes.
  15. Remove and sprinkle with basil and parmesan.
  16. Drizzle with balsamic glaze and serve immediately!

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