Thursday, April 7, 2016

parmesan crusted salmon with broccoli... 25 minutes

the goods:

2 head of broccoli, cut into florets
2 and 1/2 tablespoons olive oil
1 garlic clove, minced

4 sockeye or coho salmon fillets
1 and 1/2 tablespoons mayonnaise
zest from 1 lemon
juice from 1/2 a lemon
1 garlic clove, mined
1/4 cup finely grated parmesan
1/4 cup breadcrumbs
1 tablespoon chopped fresh parsley
1/4 teaspoon dried thyme
1 and 1/2 tablespoons olive oil

lemon wedges, for serving

Preheat oven to 400 degrees. Line a rimmed baking sheet with foil. Spray foil with non-stick cooking spray. Place broccoli on baking sheet. Drizzle with olive oil and sprinkle with garlic. Season with salt and pepper and toss to evenly coat. Spread broccoli to outer edges of pan. Place salmon in center of baking sheet. In a small bowl, whisk together mayonnaise, lemon juice, and garlic. Brush evenly over fillets. Season salmon with salt and pepper. In another small bowl, combine parmesan, bread crumbs, parsley, lemon zest, and thyme. Then drizzle with 1 and 1/2 tablespoons olive oil and stir together with a fork until evenly moistened. Spread parmesan mixture evenly over fillets. Bake 12-15 minutes until salmon is cooked through and crust is golden.

Wednesday, April 6, 2016

pork tenderloin with peppers... 15 minutes

the goods:

1 pork tenderloin, trimmed and cut crosswise into 1-inch thick medallions
1 tablespoon extra-virgin olive oil
1 and 1/2 teaspoons chopped fresh rosemary, divided
4 canned anchovy fillets, drained and ground into a paste
3 garlic cloves, thinly sliced
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
2 teaspoons balsamic vinegar

Heat a large skillet over medium-high heat. Season pork with salt and pepper. Add oil to pan; swirl to coat. Add pork to pan; cook for 5 minutes. Reduce heat to medium; turn pork over. Add 1 teaspoon rosemary, anchovies, garlic, and bell peppers; cook 7 minutes or until peppers are tender and pork is done. Drizzle with vinegar. Top with remaining 1/2 teaspoon rosemary.

Tuesday, April 5, 2016

creamy lemon skillet chicken... 40 minutes

the goods:

1/2 cup plus 1 tablespoon flour, divided
1/2 teaspoon salt
1/2 teaspoon black pepper
4 boneless skinless chicken breasts
1/4 cup unsalted butter
1 cup chicken broth
1 cup heavy whipping cream, divided
juice from 1/2 a lemon
1 lemon thickly sliced
Italian parsley, roughly chopped, for serving

Add 1/2 cup flour, salt, and pepper to a large resealable bag. Add chicken, seal bag, and shake to coat. In a large skillet, over medium heat, melt butter. Remove the chicken from the bag, shaking off excess flour and add to skillet. Cook for 7-9 minutes per side, until chicken is cooked through. Transfer chicken to a plate and loosely cover with foil to keep warm.
Add chicken broth to the pan drippings. Bring to a boil over medium heat and stir well, scraping bits off bottom of the pan with a wooden spoon as you go. Reduce the heat to low, and simmer, uncovered, 8 minutes. Add lemon slices, pushing them to the bottom of the skillet and continue simmering another few minutes until the broth has reduced to about 1/3 of a cup. Transfer the lemon slices to the plate with the chicken. Stir in 3/4 cup cream and the lemon juice and simmer over medium-low for about 5 minutes. Add remaining tablespoon of flour and remaining 1/4 cup cream to the skillet and whisk until smooth. Bring sauce to a boil and cook for 1-2 minutes until sauce has thickened. Slip the chicken back into the sauce and flip it over once to coat. Garnish with caramelized lemon slices and parsley.

Monday, April 4, 2016

bacon guacamole grilled cheese sandwich... 15 minutes

the goods (per sandwich):

3 slices bacon
2 slices sourdough bread
1 tablespoon butter, room temperature
1 slice monterey jack cheese
1 slice cheddar cheese
1/4 cup guacamole

Cook the bacon until crispy and allow to drain on paper towels. Butter 1 side of each slice of bread. Place a slice of cheddar cheese on the unbuttered side of a slice of bread. Top with bacon, then guacamole, then monterey jack cheese. Place the other side of bread on top, butter-side-up. Heat a skillet to medium and cook sandwich until golden brown, about 2-3 minutes. Flip and toast the other side until golden brown and cheese has melted. Slice in half and serve.

Sunday, April 3, 2016

shredded beef and jalapeno popper burgers... 8 hours and 20 minutes

the goods:

1 tablespoon olive oil
2.5 pounds chuck roast
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon chili powder
1 teaspoon oregano
1/4 cup steak marinade
2 cups beef broth
1 onion, peeled and quartered

6 jalapenos
2 ounces cream cheese
1 cup shredded pepper jack cheese
1 tablespoon Italian seasoning

brioche buns
barbecue sauce

Combine the onion powder, garlic powder, chili powder, and oregano in a small bowl. Heat a skillet to medium and add olive oil. Rub the meat with the spice mixture and sear 1 minutes on each side. Place roast in slow cooker and add marinade, beef broth, and onion. Cook on low for 8 hours.
After 8 hours shred beef and onion with 2 forks.
Preheat the oven to 350 degrees. Slice jalapenos in half lengthwise and remove seeds. Place in a single layer, cut-side-up on a rimmed baking sheet. Combine the cream cheese, shredded cheese, and Italian seasoning in a bowl. Add a spoonful of the mixture to each jalapeno. Bake 15-20 minutes until jalapenos are tender and cheese is bubbly.
Butter and toast buns, add shredded beef, drizzle with barbecue sauce, and top with jalapeno poppers and bun.

Saturday, April 2, 2016

balsamic steak and berry salad... 25 minutes

the goods:

3-4 steaks of your choice (I used rib-eye)
steak seasoning (if you have access to Stagner, it's amazing, otherwise Montreal seasoning works fine)
1 tablespoon vegetable oil

1 bag spring salad mix
1 cup raspberries
1 cup blueberries
1 cup sliced strawberries
1/4 cup blue cheese crumbles
1/4 cup praline pecans

balsamic vinaigrette:
1/4 cup balsamic vinegar
1/4 cup olive oil
3 teaspoons sugar
1/2 teaspoon dijon mustard
salt and pepper

Heat a grill to medium-high. Rub steaks with oil then seasoning. Clean and lightly oil hot grates. Grill steaks for 5 minutes, flip and then 3 more minutes until medium-rare (cooking time with vary depending on what kind of steak you use). Transfer steaks to a plate and let rest for 5-10 minutes before slicing into strips or cubes (depending on your preference).
In a mason jar, combine all vinaigrette ingredients, put lid on, and shake to combine.
Portion salad mix, berries, and steak onto individual plates. Drizzle with dressing, then top with blue cheese and pecans.

Friday, April 1, 2016

baked sweet and sour chicken... 1 hour and 20 minutes

the goods:

3 boneless skinless chicken breasts, cut into 1-inch chunks
1/2 cup cornstarch
2 eggs, beaten
1/4 cup vegetable oil

sweet and sour sauce:
3/4 cup sugar
1/2 cup apple cider vinegar
1/4 cup ketchup
1 tablespoon soy sauce
1/2 teaspoon garlic powder

Preheat oven to 325 degrees. Lightly oil a 9-by-13-inch baking dish.
In a medium bowl, whisk together sugar, vinegar, ketchup, soy sauce, and garlic powder to make the sauce. Set aside.
In a large bowl, season chicken with salt and pepper. Stir in cornstarch and gently toss to combine.
Heat vegetable oil in a large saucepan or wok. One at a time, dip chicken in eggs and add to hot pan. Cook until golden brown, then transfer to a paper-towel-lined plate. Add chicken to prepared baking dish and pour sweet and sour sauce over the top. Place into the oven and bake until the sauce has thickened, 55 minutes, stirring every 15 minutes to evenly coat the chicken.
Serve over rice.