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 quick and delicious meal that comes together in 15 minutes and gives you another 30 minutes to wind down from your busy day while it finishes in the oven. You could make it Whole 30 if you replaced the beans with potatoes.
- 2 Tbsp olive oil, divided
- 4 bone-in, skin-on chicken thighs
- Freshly ground black pepper
- Kosher Salt
- 1 pint baby bella mushrooms, trimmed and sliced
- 1/2 cup thinly sliced sun-dried tomatoes, patted dry if oil packed
- 1 tablespoon chopped fresh rosemary leaves
- 2 cloves garlic, minced
- 1 (15-ounce) can white beans, drained and rinsed
- 1 cup low-sodium chicken broth
- Arrange a rack in the middle of the oven and heat to 450°F.
- Heat 1 tablespoon of the oil in a large oven-safe skillet with a lid over medium-high heat until shimmering.
- Season the chicken on both sides with salt and pepper.
- Place skin-side down in the pan and sear until golden-brown, about 5 minutes.
- Flip and sear until the other side is golden-brown, 4 to 5 minutes more.
- Transfer skin-side up to a plate.
- Add the remaining 1 tablespoon of oil to the skillet along with the mushrooms.
- Sauté, scraping up the browned bits at the bottom of the pan, until browned and just tender, about 5 minutes.
- Stir in the sun-dried tomatoes, rosemary, garlic, 1/2 teaspoon of salt, and a few grinds of black pepper.
- Sauté for 1 minute more.
- Stir in the white beans and broth.
- Nestle the seared chicken breasts skin-side up in the mushroom mixture, and add any accumulated chicken juices on the plate.
- Roast uncovered until the thickest piece of chicken reaches an internal temperature of 165°F, about 30 minutes.Serve in shallow bowls, spooning some of the sauce over the chicken and vegetables.
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.