Alaska Cod Parmesan
- Salt and pepper
- ½ cup freshly grated Parmesan cheese
- ½ cup Panko bread crumbs
- 3 Tbsp mayonnaise
- 1 Tbsp lemon juice
- ½ tsp dried basil
- ½ tsp dried oregano
- ½ tsp onion powder
- 2 Alaska Cod or Halibut fillets (4 to 6 oz. each)
- Heat oven to broil setting.
- Mix cheese, , bread crumbs, mayonnaise, lemon juice, basil, oregano and onion powder.
- Add salt and pepper, to taste.
- Divide and spread topping onto the top of each fillet.
- Place fillets on foil-lined broiler pan.
- Broil 5 to 7 inches from broiler element for 3 minutes, or until top is browned and bubbly.
- Reduce heat to 300°F and continue to cook an additional 3 to 5 minutes.
- Cook just until fish is opaque throughout.
- Serve immediately.
This is some great comfort food on an autumn day. Since anything Cajun is good with rice, serve over rice!
Cajun Chicken Thighs Veggie Skillet
- 4 chicken thighs (bone in, skin on)
- Salt and freshly ground pepper
- 1 Tbsp Cajun spice mix, or to taste
- 1 Tbsp olive oil
- 1 onion, medium dice
- 5 garlic cloves, minced
- 3 carrots, sliced
- 1 red bell pepper, cut into strips
- 1/4 lb button mushrooms, sliced
- 1/2 cup low-sodium chicken broth
- 2 scallions, sliced for garnish
- Preheat the oven in broiler mode.
- Season the chicken lightly with salt, pepper, and cajun spices.
- In a heavy large frying pan over medium-high heat, warm the oil.
- Add the chicken skin side side down and cook until well browned.
- Then flip and cook on the other side.
- Transfer the chicken to a plate.
- Drain any residual oil, just keep a little for the onion.
- Add the onion to the frying pan and stir.
- Add the carrots, garlic, red bell pepper, and mushrooms in the skillet.
- Sprinkle with salt and pepper and saute until the vegetables are beginning to brown
- Gradually mix in the broth.
- Bring to a boil, stirring frequently.
- Return the chicken to the skillet and bring to a simmer for about 10 minutes.
- Transfer the skillet to the bottom of the oven and broil for about 15 minutes.
- Taste and adjust the seasoning.
- Sprinkle with chopped scallion.
- Divide the chicken and vegetables among plates and serve immediately.
The term “wedding soup” is a mistranslated phrase of the Italian language phrase “minestra maritata (“married soup”),” which is a reference to the fact that green vegetables and meats go well together. The minestra maritata recipe was long popular in Toledo, Spain, before pasta became an affordable commodity to most Spaniards. The modern wedding soup is quite a bit lighter than the old Spanish form, which contained more meats than just the meatballs of modern Italian-American versions. This version uses sausage for the meatballs, but you could use beef or even ground turkey. I used the ever popular kale as the green, but it could be spinach or other hearty greens.
Italian Wedding Soup
- 1 pound italian sausage
- ¼ cup ricotta cheese
- ¼ cup pesto
- ¼ cup grated parmesan cheese
- Kosher salt and freshly ground pepper
- 2 Tbsp extra-virgin olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp dried Italian seasoning
- 4 cups low-sodium chicken broth
- 2 cups kale, chopped
- 4 ounces ditalini pasta
- Chopped fresh parsley
- Preheat the broiler.
- Line a rimmed baking sheet with foil.
- Combine the sausage, ricotta, pesto, parmesan, ½ tsp salt and ½ tsp of pepper in a large bowl.
- Mix with your hands until just combined.
- Form into 24 small meatballs, about 1 tablespoon each.
- Transfer to the prepared baking sheet.
- Broil until lightly browned.
- Meanwhile, heat the olive oil in a medium Dutch oven or pot over medium-high heat.
- Add the onion, garlic, Italian seasoning and ½ tsp salt.
- Cook, stirring, until the onion is softened.
- Stir in the chicken broth, 2 cups water, kale, and ditalini.
- Cover and bring to a boil, then partially uncover and reduce the heat to simmer.
- Cook until the pasta is al dente, about 10 minutes.
- Add the meatballs and simmer, uncovered, until warmed through.
- Season with salt and pepper.
- Drizzle each serving with olive oil and sprinkle with parmesan and parsley.
This is a very nice comfort dish, and a one skillet meal.
Arroz con Pollo
- 1 tsp annatto seeds
- 3 Tbsp olive oil
- 1/2 medium sweet onion, medium dice
- 1 roma tomato, medium dice
- 1 jalapeno, stems and seeds removed, finely diced
- 2 cloves garlic
- 1 red bell pepper, medium dice
- 1 tsp salt
- 1/2 tsp dried oregano
- 1/2 tsp black pepper
- 1/4 tsp ground coriander
- 4 chicken thighs, seasoned with salt and pepper
- 1 cup arborio rice
- 3 cups chicken stock, room temperature
- 1 cup frozen peas
- salt and pepper to taste
- 1 handful cilantro
- 1 lime. cut into wedges
- Heat the annatto seeds in the oil over medium-low heat until just starting to sizzle.
- Remove from heat and allow to steep until the oil cools to room temperature.
- Strain the seeds from the oil and discard the seeds.
- While the oil cools, make the sofrito.
- Combine onion, tomato, jalapeno,garlic, half bell pepper, and spices in a food processor.
- Process until uniform, but not smooth.
- Warm the annatto oil in a large skillet over medium-high heat until shimmering.
- Place the chicken thighs in the oil, skin-side-down; cook until brown and crispy.
- Turn and brown the other side.
- Remove from the skillet and set aside; reduce heat to medium.
- Add 1 cup of the sofrito to the pan.
- Saute, stirring often, until most of the liquid has evaporated and the sofrito takes on an oily texture.
- Add the rice and stock, stir to combine, then bring to a simmer while stirring constantly.
- Add the chicken pieces and any accumulated juices, then scatter the peas and bell pepper over the top.
- Cover (leave a little space for air to escape), reduce heat to low.
- Simmer until the chicken is tender and the rice has absorbed most of the liquid, about 20 minutes.
- Taste and add salt and pepper as needed.
- Serve with cilantro and lime wedges.
This is one of our favorite salads, quick, easy, and delicious!
BLT chopped salad with corn & feta
- 2 romaine lettuce hearts, chopped
- 1 pint grape tomatoes, quartered
- 8 slices thick cut bacon, fried and crumbled
- 1 cob corn, roasted
- 4 ounces feta, crumbled
- 1 1/2 Tbsp olive oil
- 1 lime, juiced
- 1 Tbsp honey or agave syrup
- 1/2 tsp salt
- 1/2 tsp pepper
- In a large bowl, combine lettuce, arugula, tomatoes, and corn.
- In a small bowl, combine salt, pepper, olive oil, honey, and lime juice.
- Whisk vigorously.
- Pour over salad and toss.
- Fold in bacon and feta.
You can either start this in the morning in the slow cooker or, if you forgot, cook it in the oven in the evening. Either way it is rich, delicious, hearty, and comforting.
Pork Ramen Noodle Bowls
- 1.5 pound pork tenderloin, excess fat trimmed
- 8 cups chicken stock
- 3 Tbs. miso paste
- 4 Tbs. soy sauce
- 1 tsp fish sauce
- 1 lime, juiced
- 4 packages ramen noodles (save seasoning packets for another use)
- 4 cups baby spinach
- thinly sliced radishes
- julienned carrots
- hardboiled eggs
- sliced scallions
- lime wedges
- sambal oelek or sriracha
- crushed peanuts or cashews
- sesame oil drizzle at the very end
- Preheat your oven to 450.
- Heat a little olive oil in a cast iron skillet.
- Season the pork all over with salt and pepper.
- Sear the pork in the pan, until browned on all sides.
- Then slide the pan into the hot oven and roast for 15-20 minutes.
- Flip the meat at the 7-10 minute mark.
- Add the chicken stock to a slow cooker.
- Season the pork all over with salt and pepper.
- Add pork to the slow cooker.
- Cook on low about 6-8 hours.
- Remove pork and let rest for about 10 minutes.
- Shred and chop into bite-sized pieces.
- To a large pot or slow cooker, add the chicken stock, miso paste, soy sauce, fish sauce and lime juice.
- Bring to a simmer.
- Add the noodles and cook until al dente, just a few minutes.
- Add the spinach and cook until wilted, about a minute.
- Using tongs, divide the noodles among 4 bowls, then ladle the broth over them.
- Nestle the shredded pork right on top of the soup.
- Garnish with as much or as little of the toppings as you what.
- Finish with a tiny drizzle of sesame oil.
After you get all the chopping completed, this dish cooks really fast. I did not have a red pepper, so I used a green pepper. I missed the splash of red color. I did not have flank steak, but used sirloin instead. It worked just fine. I would have used a little corn starch in the sauce to thicken it a bit, as it was a little thin. Other than that, this is a great quick weekenight dish.
Easy Beef Lo Mein
- 8 ounces lo mein noodles or spaghetti
- 1/2 tsp kosher salt, plus more
- 1/2 cup oyster sauce
- 1/4 cup low-sodium soy sauce
- 1/4 cup rice wine vinegar
- 3 Tbsp honey
- 1 1/2 pounds flank steak, chilled
- 1/2 tsp freshly ground black pepper, plus more
- 2 Tbsp plus 1 teaspoon toasted sesame oil, divided
- 2 garlic cloves, chopped
- 1 1/2 tsp ginger, grated
- 3 scallions, thinly sliced, divided
- 8 ounces snow peas
- 1 medium red bell pepper, sliced into 1/4″ thick strips
- 1 carrot, thinly sliced
- 4 ounces mushrooms, thinly sliced
- Cook noodles in a medium pot of boiling salted water according to package directions.
- Drain and rinse with cool water, set aside.
- Whisk oyster sauce, soy sauce, vinegar, and honey together in a medium bowl.
- Slice beef against the grain as thinly as possible.
- Transfer to a medium bowl and toss with 1/2 tsp. salt and 1/2 tsp. pepper.
- Heat 2 Tbsp oil in a large wok or skillet over high.
- Add beef and cook, until medium-rare, and transfer to a plate.
- Heat remaining 1 tsp. oil in same skillet over high.
- Add garlic, ginger,carrots, mushrooms, and half of the scallions, stirring, for 30 seconds.
- Add peas and bell pepper and cook until vegetables are softened, about 1 minute.
- Add oyster sauce mixture and reserved noodles.
- Toss with tongs, until everything is coated and sauce thickens slightly, 1–2 minutes more.
- Add beef and stir to combine.
- Divide among plates and top with remaining scallions and black pepper.