- 1/4 cup brown sugar (packed)
- 1/4 cup olive oil
- 3 tbsp. soy sauce
- 2 tbsp. dry white wine
- 2 tbsp. fresh lemon juice
- 2 lbs. salmon
Preheat oven to 400 degrees. Stir up all the sauce ingredients. Place the salmon in a baking dish (a little olive oil on the bottom of the pan) and pour the glaze over the salmon and season with some fresh ground pepper. Bake the salmon for 20 minutes (uncovered).
- 1 pound pasta
- Olive oil
- Grated romano
- Pepper (a lot)
Boil pasta. Save 1 cup of water, drain the rest. Add olive oil and reserved water. Add romano and a lot of pepper.
- 2 pounds chicken breasts
- 1/2 pound fresh green beans, trimmed
- 1 1/4 pound quartered red potatoes
- 1/3 cup fresh lemon juice
- 1/4 cup olive oil
- 1 t dried oregano
- 1 t salt
- 1/4 t pepper
- 1/4 t onion powder
- 2 cloves garlic, minced
Place chicken in slow cooker. Add green beans on one side. Add potatoes to the other side and mound high. Whisk together lemon juice, olive oil, oregano, salt, pepper, onion powder and garlic cloves. Pour over chicken, green beans and potatoes. Cover and cook on HIGH for 4 hours.
- 2 chicken breasts (4 thin), diced
- 3 garlic cloves, minced
- 14 oz chicken broth
- 1 cup heavy cream
- 1/2 pound uncooked penne
- 1 1/2 cup shredded parmesan
Saute chicken breasts. Add garlic and saute 1 minute. Add broth, cream and penne. Bring to a boil, reduce heat, cover and simmer for 15-20 minutes. Stir in parmesan.
Don’t double, it doesn’t taste great as leftovers.
- 3/4 cup ketchup
- 1 tablespoon light-brown sugar
- 4 garlic cloves, finely chopped
- 3/4 teaspoon dried sage
- 1/2 teaspoon dried oregano
- Coarse salt and ground pepper
- 3-pound boneless pork shoulder, trimmed of excess fat
- Tangy Red Cabbage, for serving (optional)
- 6 crusty white rolls, split in half horizontally
In a 5- to 6-quart slow cooker, stir together 1/2 cup ketchup, sugar, garlic, sage, oregano, 1 teaspoon coarse salt, and 1/2 teaspoon pepper. Cut pork in half lengthwise; add to slow cooker, turning to coat. Cover, and cook on low until meat is very tender and falling apart, about 8 hours (or on high for 6 hours). Meanwhile, prepare Tangy Red Cabbage, if desired (see below).
Transfer pork to a large bowl. Using a large spoon, skim off and discard any fat from surface of cooking liquid. With two forks, pull meat apart until shredded. Pour any juices from slow cooker over pork, add remaining 1/4 cup ketchup, and stir to combine; season with salt and pepper. Spoon meat onto bottom half of rolls; add red cabbage, if desired, and top of roll.
Preheat oven to 350 degrees. Follow step 1, using a 5-quart Dutch oven or heavy pot with a tight-fitting lid instead of the slow cooker. Add 1 cup water, and cover. Transfer to oven; cook until pork is tender, about 2 1/2 hours. Proceed to step 2.
Serve with Tangy Red Cabbage: In a medium bowl, toss 1 1/2 cups shredded red cabbage with 2 tablespoons cider vinegar and a little coarse salt. Let stand until soft and bright in color, at least 30 minutes and up to overnight.
- 1 flank steak
- meat tenderizer
- Â¼ C soy sauce
- 2 T vinegar
- Â½ t ginger
- Â¾ cup veg oil
- 3 T honey
- 1 Â½ T garlic powder ( not a typo)
Sprinkle steak with tenderizer and then poke it all over with a fork. Blend marinade in large ziplock bag.Â Add steak.Â Marinate overnight or at least 8 hours.Â BBQ 7 minutes a side.Â Slice Â diagonally.
- 1 cup orzo, uncooked
- 2 teaspoons paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon turmeric or 1/2 teaspoon saffron threads
- 1/4 teaspoon ground cinnamon
- 1 large clove garlic, minced
- 14-16 ounces chicken breast, cut into bite-sized pieces (1″ or smaller)
- 2 teaspoons vegetable or olive oil
- 1-1/4 cup chopped onion
- 1 cup low-sodium chicken broth
- 1/4 cup golden raisins
- 1/4 cup fresh cilantro, chopped
Cook orzo in salted water until al dente.Â Drain and set aside.
While orzo is cooking, get out a medium bowl. Add paprika, cumin, salt, turmeric, cinnamon and garlic, and stir to combine. Add chicken and stir until poultry is entirely coated with mix.
In a large nonstick skillet, heat oil over medium-high heat. Add onion. Saute about 4 minutes, until it’s a little soft and translucent, stirring occasionally. Add chicken. Brown chicken, stirring occasionally, 6 to 8 more minutes. Pour in broth and raisins. Drop heat back to medium and let it cook for 5 minutes.
Kill heat. Remove skillet from burner. Pour cooked orzo into skillet. Stir until the whole shebang is thoroughly combined. Top with fresh cilantro and serve.
- 1 1/2 pounds salmon filets
- 6 tablespoons butter, divided
- 1/4 cup white wine
- 2 tablespoons lemon juice
- 2 tablespoons tarragon vinegar; alternatively use 2 tablespoons white wine vinegar and 2 teaspoons dried tarragon
- 2 tablespoons capers, drained
Cut the salmon filets into desired serving sizes.Â Melt 1/2 of the butter in a saute pan over medium-high heat.Â Cook the salmon pieces only until they flake (do not overcook!), turning as necessary.Â Put on serving plate.Â Keep warm.Â De-glaze the pan with wine, lemon juice and vinegar.Â Remove from heat and cool slightly; whisk in remaining butter.Â Stir in capers and spoon over warm fish.
- 1 (1-pound) package uncooked ziti (short tube-shaped pasta)
- 1 pound hot turkey Italian sausage links
- 1 cup chopped onion
- 2 garlic cloves, minced
- 1 tablespoon tomato paste
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 (14.5-ounce) cans petite-diced tomatoes, undrained
- 1/2 cup chopped fresh basil
- Cooking spray
- 1 cup (4 ounces) shredded fresh mozzarella cheese
- 1 cup (4 ounces) grated fresh Parmesan cheese
Preheat oven to 350Â°.
Cook pasta according to package directions, omitting salt and fat. Drain the pasta, and set aside.
Remove casings from sausage. Cook sausage, onion, and garlic in a large nonstick skillet over medium heat until browned, stirring to crumble. Add the tomato paste, salt, pepper, and tomatoes, and bring to a boil. Cover, reduce heat, and simmer 10 minutes, stirring occasionally.
Combine cooked pasta, sausage mixture, and basil. Place half of the pasta mixture in a 4-quart casserole coated with cooking spray. Top with half of mozzarella and half of Parmesan. Repeat layers. Bake at 350°F for 25 minutes or until bubbly.
- 1 pound chicken breasts (try increasing to 1.5 pounds)
- salt, pepper, savory and olive oil
- 3 tablespoons unsalted butter
- 4 green onions, sliced
- 2 wide strips lemon zest (use a vegetable peeler)
- Coarse salt and ground pepper
- 1 pound asparagus, trimmed and cut into 1/2-inch pieces
- 1/2 cup frozen peas (try increasing to 1 cup)
- 1 cup couscous (try increasing to 2 cups)
- 1 tablespoon lemon juice (try increasing to 2 tablespoons)
- 2 tablespoons chopped fresh parsley
Pat dry chicken breasts and sprinkle with salt, pepper and savory.Â Brush on olive oil.Â Grill until cooked, then cut into 1/2 inch cubes.
In a medium saucepan, melt butter over medium-high. Add green onion and cook, stirring constantly, until softened, about 3 minutes. Add lemon zest and 1 1/4 cups water and season with salt and pepper. Cover pan and bring liquid to a boil, then add asparagus and peas. Return to a boil and stir in couscous. Add chicken and remove pan from heat; cover and let sit 7 minutes. Add lemon juice and parsley and season with salt and pepper. Fluff couscous with a fork and serve.