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.
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.
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.
Balsamic Chicken Thighs with Figs and Polenta
- 4-6 boneless skinless chicken thighs
- Salt and fresh ground black pepper
- 2 pieces bacon
- Tbsp unsalted butter
- 1 small red onion, thinly sliced
- 2 garlic cloves, chopped
- 6 fresh Mission Figs, stemmed and quartered
- 21/4 cups low sodium chicken broth
- 3 Tbsp balsamic vinegar
- ½ cup instant polenta
- Pat the chicken dry and sprinkle with salt and pepper.
- Heat a 12 inch skillet over medium high heat and add the bacon.
- Cook until crisp and move to a paper towel to drain.
- Add the chicken thighs to the still hot pan and cook on both sides until browned, but not cooked through.
- Transfer the chicken to a plate.
- Pour off all but one tablespoon of bacon fat.
- Add one tablespoon of butter along with the onion and garlic.
- Reduce heat to medium low.
- Season with salt and pepper and cook until the onion softens and begins to brown.
- Add the figs and one half cup of the chicken broth.
- Raise the heat to medium high and simmer.
- Stir and scrape up any browned bits.
- Add the chicken thighs and any accumulated juices to the pan.
- Reduce heat to low and simmer until the chicken is cooked through, about 15 minutes.
- Preheat oven to about 225 degrees.
- Transfer the chicken to an oven safe serving dish and place in the oven to keep warm.
- Turn the heat on the skillet back up to medium high.
- Add the balsamic vinegar to the pan and reduce by half.
- Mash up the onions and figs and pour over the chicken.
- Add the remaining 1 ¾ cups chicken broth to the pan and bring to a simmer.
- Whisk in the polenta, and cook until it thickens.
- Taste and adjust seasoning.
- Spoon polenta onto serving plates, top with chicken and sauce.
- Crumble the bacon from earlier over the top.
- Serve immediately.
Thought I would try something new for me, but probably a staple in times past. I like to use roasted corn kernels because it adds additional flavor.
Skillet Tamale Pie
- 4 cups cornbread, crumbled
- 3 cups shredded Mexican cheese blend
- Salt and pepper
- 1 Tbsp chili powder
- 1 tsp cumin
- 1 Tbsp vegetable oil
- 1 onion, small dice
- 1 jalapeno, minced
- 1 ear corn roasted and kernels cut from cob
- 1 clove garlic, minced
- 1 pounds 90 percent lean ground beef
- 1 can black beans, drained and rinsed
- 1 can Ro-Tel tomatoes with chiles
- Adjust oven rack to middle position and heat oven to 450 degrees.
- Combine cornbread, corn, 1½ cups cheese, and seasonings in a bowl.
- Heat oil in large heatproof skillet over medium high heat until shimmering.
- Cook onion and jalapeno until softened, about 5 minutes.
- Add beef and cook until no longer pink, about 5 minutes.
- Add salt, pepper, chili powder, and cumin.
- Stir in beans, tomatoes and cook until thickened, about 5 minutes.
- Off heat stir in remaining cheese.
- Arrange cornbread mixture evenly over filling.
- Bake until cornbread is golden brown, 10 to 15 minutes.