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Showing posts with label Fish and meat. Show all posts
Showing posts with label Fish and meat. Show all posts

Wednesday, December 27, 2017

ONE POT GREEK CHICKEN AND RICE PILAF

Light and delicious summer dinners are the best! And this one pot Greek chicken and rice pilaf dish is exactly that! It’s easy enough to pull together on a weeknight and has the most delicious lemony fresh taste!






INGREDIENTS:

CHICKEN MARINADE:
4 boneless, skinless chicken breasts (or thighs)
3 tablespoons EACH olive oil AND lemon juice
2 tablespoons red wine vinegar
1 tablespoon minced garlic
½ teaspoon salt and 1/4 teaspoon black pepper
¼ teaspoon red pepper flakes (or more!)
4 teaspoons fresh oregano (or 2 tsp dried)
RICE PILAF:
1 tablespoon butter
1 ¼ cup long grain [b]parboiled rice[/b]
2 ½ cup chicken broth
2-3 tablespoons lemon juice (see notes)
zest of 1 lemon / sliced lemons (if desired)
¼ cup chopped parsley

DIRECTIONS:

CHICKEN: Combine 2 tablespoons of olive oil, lemon juice, minced garlic, red wine vinegar, salt, pepper, red pepper flakes, and oregano in a zip top bag. Add the chicken breasts, zip the bag and give it a good shake until the chicken breasts are evenly covered in the marinade. Allow the chicken to marinate for 15 minutes and up to 1 hour.
In a large sauté pan, heat the remaining 1 tablespoon of olive oil over medium high heat. Remove the chicken breasts from the marinade and discard marinade. Cook the chicken breasts for 4-6 minutes per side or [b]until the chicken is all the way cooked through and registers 165ºF on a thermometer[/b]. Remove the chicken to a plate. Cover loosely with a piece of foil and keep warm.
RICE PILAF: Rinse the rice in a fine mesh strainer under cold running water for 2 minutes, use your fingers to rub the rice, set aside. Place the butter in the same sauté pan and allow it to melt over medium high heat. Add the rinsed rice and allow to toast for 3-4 minutes, stirring frequently so the rice doesn’t burn. Add the chicken broth and lemon juice to the pot and allow it to come to a boil. Stir just once to break up any lump. Cover, reduce heat to low and let the rice cook for 8 minutes. At the 8 minute mark, remove the cover, the rice won’t be cooked through yet, add the lemon zest and lemon slices to the rice and top with the cooked chicken breasts. Cover and continue to cook for 5-10 minutes or until the liquid dried up and the rice cooked through. Allow to stand for 5 minutes before topping with parsley and serving.

NOTES:

The lemon juice can be adjusted according to preference for the rice. We wanted the rice pilaf with that lemony zing so we prefer it with 3 tablespoons of lemon juice. If you prefer a lighter lemon flavor, use 2 tablespoons.
I have only made this recipe with parboiled rice. For best results, I suggest following the recipe exactly as written.

Thursday, December 21, 2017

Salmon Tacos

Delish salmon tacos seasoned with chili and garlic for a subtle heat and topped with an avocado salsa.





Ingredients

Salmon

1 1/2 lb salmon filet
1 Tbsp olive oil
1 Tbsp lime juice
1/2 tsp chili powder
1 tsp garlic powder
1/2 tsp paprika

Avocado Salsa

2 medium avocados diced
1/3 cup red onion minced
1/4 cup fresh cilantro minced
1 clove garlic minced
2 Tbsp lime juice
1 Tbsp olive oil

Serving

8 small corn or flour tortillas
shredded cabbage
queso fresco crumbled

Instructions

For the salmon
Preheat oven to 400° F. Line baking sheet with aluminum foil; place salmon skin side down and season with salt and pepper.
In a medium bowl, whisk together olive oil, lime juice, chili powder, garlic powder, and paprika. Slather mixture over salmon making sure to distribute evenly.
Cook at 400° for 12-15 minutes or until salmon flakes easily with a fork.

For the avocado salsa
In medium bowl, combine all salsa ingredients, and gently toss to combine. Season with salt and pepper, to taste.

Assembly
Break salmon into small portions and place on bottom of warmed tortilla. Layer with cabbage, avocado salsa, and queso fresco cheese. Serve immediately.

Sunday, December 10, 2017

creamy garlic parmesan mushroom chicken & bacon

creamy garlic parmesan mushroom chicken & bacon is packed full of flavour for an easy, weeknight dinner the whole family will love!

Creamy Garlic Parmesan Mushroom Chicken & Bacon is a perfect meal for all of your family and friends to enjoy!




Ingredients

FOR THE CHICKEN:
6 bone-in , skin-on or off chicken thighs
1 tablespoon olive oil
2 cloves garlic , crushed
2 tablespoons chopped fresh parsley leaves
Kosher salt and freshly ground black pepper , to taste
FOR THE CREAM SAUCE:
4 cloves garlic , crushed
7 ounces | 200 grams diced bacon
14 ounces | 400 grams sliced brown mushrooms (cremini)
1 cup cream OR milk*
1/2 cup chicken broth
1/2 cup freshly grated Parmesan
Freshly ground black pepper , to taste
Salt , only if needed to your taste
Extra chopped fresh parsley , to garnish
Fresh shaved or grated parmesan , to garnish

Instructions

Preheat oven to 200°C | 400°F.
Arrange chicken on a plate. Combine together the olive oil, garlic, parsley, salt and pepper in a jug. Rub the oil mixture over the chicken to completely coat.
Heat a large, oven proof pan or skillet over medium high heat. Sear the chicken, skin-side down first, until skin is crisp and golden brown. Rotate and sear the other side (about 2-3 minutes per side).
Transfer to oven and roast until completely cooked through, about 25-30 minutes.
Once chicken is done, remove from skillet; set aside. Pour out HALF of the chicken juices left in the pan.
Using the same skillet the chicken was in, fry the garlic in the reserved chicken juices over medium heat, stirring frequently until fragrant, about 1 minute. Add the bacon and fry until just beginning to crisp. Add in the mushrooms and cook until mushrooms begin to soften.
Pour in the cream OR milk, chicken broth and Parmesan; allow to simmer until slightly thickened, about 2 minutes. SEE NOTES if using milk INSTEAD of cream option)
Season with pepper. Taste first before adding in any extra salt, as the bacon will add the salt.
Add the chicken back into the pan; allow to simmer for 1-2 minutes in the cream to take on the flavours.
Garnish with parsley and shaved or grated parmesan, if desired. Serve over rice, pasta, or steamed/grilled 
vegetables.

Tuesday, December 5, 2017

PORK CARNITAS (MEXICAN PULLED PORK)

THIS RECIPE FOR PORK CARNITAS (MEXICAN PULLED PORK) IS TENDER MEAT SLOW COOKED WITH CITRUS AND SPICES, THEN BROILED TO CRISPY PERFECTION. IT’S A PERFECT TACO FILLING AND TASTES EVEN BETTER IF IT’S MADE A DAY IN ADVANCE.




Ingredients

4 pound boneless pork butt or boneless country ribs , fat trimmed and cut into 2 inch cubes
2 teaspoons canola oil or other vegetable oil
1 1/2 teaspoons salt
3/4 teaspoon pepper
1 teaspoon ground cumin
1 onion , peeled and quartered
2 bay leaves
1 teaspoon dried oregano
2 tablespoons fresh lime juice
2 cups chicken stock
1 medium orange , quartered and juiced (keep the rinds)

Instructions

Adjust oven rack to lower middle position and preheat to 300 degrees. Heat a large pot over medium heat, add oil. Season the meat with salt and pepper and brown it in batches. Transfer the browned meat to a plate.
After all the meat is browned, combine the meat with the rest of the ingredients in the pot, including the orange rinds. Bring the mixture to a simmer over medium-high heat, uncovered. Once it simmers, cover pot and transfer it to the oven. Cook until the meat falls apart when prodded with a fork, about 3 hours.
Transfer the meat to a 9x13 dish. Degrease the braising liquid by skimming with a large spoon or using a fat separator. Pour the remaining liquid over the meat. Cover the dish with foil and transfer to the fridge; chill overnight.
The next day preheat the oven to 350 degrees. Remove the dish from the fridge. Bake, uncovered for 30 minutes or until juices are bubbling. Switch the oven to broil. The meat needs to broil for about 6-8 minutes, until the top is well browned and slightly crisp. Taste and add additional salt and pepper. Serve immediately with your favorite mexican fixings.

ecipe Notes
Freeze It: This recipe makes a lot of servings. After the meat has gone through the initial braise, you can portion off some of it for the freezer. I freeze the meat in a resealable bag. When you're ready to use the meat, thaw it in the fridge and then proceed with the broiling step of the recipe.

I think the calorie estimate here is too high, it doesn't take into account the grease removed from the braising liquid. I can't figure out exactly how to account for that. I figured you'd rather have a ballpark estimate on the nutritional stats rather than nothing at all.

Traditional Tejano Carne Guisada (Braised Beef for Tacos)

This is an easy Tejano version of the classic Carne Guisada (Stewed Beef), a recipe that has been passed down for several generations. Made on the stove or in the slow cooker, this meat is perfect for tacos, burrito bowls, salad, etc. Or pick it all out of the pot with your fingers, I’m not gonna judge. 





Ingredients

salt and pepper
oil
2-3 pounds cheap steak or roast, chopped into bite size pieces*
1 large onion, chopped well
3cups water
1(8 ounce) can tomato sauce
2tablespoons garlic powder
1/2 or 1 teaspoon salt
2 tablespoons good quality beef bullion
1/2 teaspoon pepper
1/2 teaspoon cumin

Instructions

Stovetop Instructions:
Heat a large, high-sided skillet (or a wide-bottomed pot), over medium high heat.
Salt and pepper the beef chunks.
Add about a tablespoon of oil to the pan and swirl. It should start to shimmer if the pan is hot enough.
Add 1/3 of the seasoned meat to the pan. Place the pieces of meat so that they are not touching each other (You don't want them to steam--see photos). Turn the pieces with tongs to brown all sides. Remove to a plate and repeat 2 more batches, adding more oil as necessary.
Remove the final batch of meat, then add the onions to the pan, adding more oil first if there is none left.
Saute the onions over medium heat for 5-8 minutes, or until mostly cooked through. Do your best to scrape up the browned bits.
Return the meat to the pan. Add the water, tomato sauce, garlic powder, salt**, beef bullion, pepper, and cumin.
Bring the mixture to a boil, then reduce to a low simmer. You want there to be some movement. If the mixture is completely still, turn it up a little. I had my burner set just below medium.
Simmer for 2-3 hours, or until the meat is tender and the gravy has thickened. Stir occasionally.
To serve authentically, put the meat, some rice, cheese, and guacamole in a warm flour tortilla.
It's important to note that this is not a shredded beef recipe; "Carne Guisada" literally means "Stewed Beef" so you want it to be just like beef stew, but without any veggies.

Slow Cooker Instructions:

Don't add 3 cups of water! Read on:
Brown the meat and saute the onion as instructed above. Add the meat and onion to a crock pot. In a glass measuring bowl, measure out 1/4 cup HOT water. Add the beef bouillon and dissolve. Add the tomato sauce, garlic powder, salt**, pepper, and cumin to the measuring cup. Stir and combine, then pour over the meat in the crock pot, stirring to coat.
Cook on low for 6-7 hours.
Remove the lid for the last half hour of cook time, and turn the heat up to high. This is to burn off some of the excess liquid. If it's at a consistency you like, you can skip that step.
It's important to note that this is not a shredded beef recipe; "Carne Guisada" literally means "Stewed Beef" so you want it to be just like beef stew, but without any veggies.

Recipe Notes
*I always buy the pre-chopped stew meat that they have ready to go at most grocery stores.

**If you salted the meat liberally in the first step, then you will need more like 1/2 teaspoon. Start low, you can always add more later

Monday, December 4, 2017

CHINESE 5 SPICE CHICKEN





INGREDIENTS

1-5lb chicken, either whole or cut into parts (you can also use the equivalent of chicken pieces)
2 Tbsp chopped garlic
2 Tbsp hoisin sauce*
2 Tbsp Chinese 5 Spice
2 Tbsp soy sauce (we use liquid aminos)
1 tsp sesame oil
1" fresh ginger, roughly chopped

INSTRUCTIONS

Except for the chicken, add all ingredients to a food processor or blender and puree until you have a mostly smooth paste/marinade.
As a rub: smear the sauce under the skin and over the entire surface of the chicken
As a marinade: combine chicken and sauce in a plastic bag, remove the excess air, and let it sit in the fridge overnight, or at least 8 hours.
Cook chicken as desired.
If you have extra sauce, bring it to a boil and serve over the chicken (per FDA food safety guidelines). Do not re-use the sauce though.
NOTES
* If you don't have Hoisin sauce, substitute 1 heaping Tbsp of oyster sauce OR fish sauce + 1 tsp molasses + 1 tsp honey.*

FOOLPROOF THANKSGIVING TURKEY RECIPE

This Foolproof Thanksgiving Turkey Recipe is an unbelievably easy and amazingly reliable way to cook your turkey!  If you’ve been wondering how to make Thanksgiving turkey juicy, tender, and flavorful every time… you’ve come to the right place.









Ingredients

1 turkey, 12-20 pounds completely thawed
2 stalks celery rough chopped
1 large apple rough chopped
1 large onion rough chopped
1/2 cup butter cut in 8 pieces (1 stick)
1 cup water
1/4 cup olive oil
1 tbsp salt
1/2 tbsp pepper
Roasting pan with lid *that will close tightly with turkey inside

Instructions

Make a slurry by thoroughly combining flour and lukewarm water in a small bowl and mix until smooth.
Add turkey stock to large saucepan and bring to a simmer.
Gradually whisk in the slurry. Then cook on medium heat until slurry is incorporated and gravy has thickened, about 7-8 minutes. Be sure to stir occasionally.
Slowly whisk in the white wine and cook on medium heat for about 6 more minutes, or until it is the consistency you desire, add salt and pepper to taste and serve warm.

Thursday, November 30, 2017

Turkish Gozleme with Lamb

urkish Gozleme with Lamb – savoury homemade flatbreads from scratch filled with ground lamb, spices, herbs and feta cheese. Crazy good!





Ingredients

  • For Dough

2 1/4 cup all purpose flour
1/2 tsp salt
1/2 cup plain Greek yogurt
1/2 cup water
  • For Filling

1 tbsp olive oil
1 small onion chopped
2 cloves garlic minced
1/2 lb ground lamb
1 tbsp tomato paste
1 tsp ground coriander
1 tsp smoked paprika
2 tsp ground cumin
salt and pepper to taste
6 oz frozen spinach thawed and chopped
1/2 cup fresh mint chopped
2 green onions chopped
1/2 cup fresh parsley chopped
1/2 cup feta cheese crumbled
1 medium tomato chopped
lemon wedges and olives to serve

Instructions

Combine the flour and salt in a large bowl. Make a well in the center and stir in the yogurt and water. Continue mixing with a spoon until everything is well combined. If the dough is too dry adjust by adding a bit more water, start with a tablespoon at a time.
Flour your work surface and knead the dough for about 3 minutes, or until smooth and elastic. Cover with plastic wrap or a clean tea towel and set aside.
In a medium skillet, heat the olive oil over medium heat then add the chopped onion and garlic. Saute onion and garlic for 3 to 4 minutes or until the onion is soft and translucent.
Add the ground lamb to the skillet and break it up with a wooden spoon. Cook for about 4 to 5 minutes, until browned. Stir in the tomato paste, coriander, paprika, cumin, salt and pepper. Add the spinach, stir everything together and cook for another 2 minutes. Let the meat mixture cool slightly.
In the meantime divide the dough into 4 equal portions. Roll each piece into a rectangle that's about 12x10 inches.
Spoon about 3 tbsp of the lamb mixture in the middle of the rectangle and spread it out a bit. Add some fresh mint, green onions, fresh parsley, 1/4 of the crumbled feta, and some chopped tomato. Fold over the edges of the dough to seal. Repeat with remaining dough pieces.
Spray a large skillet with cooking spray and heat over medium heat. Depending on the size of your skillet, add 1 or 2 of the gozleme and cook on each side for about 3 to 4 minutes or until golden brown and crisp. Spray more cooking spray as needed.
Cut each gozleme in half diagonally and serve with lemon wedges and olives.

roasted rack of lamb with basil goat cheese sauce.

And just like that, I finally mastered a roasted rack of lamb.






INGREDIENTS

2 (2-3 pound) frenched rack of lamb
kosher salt and pepper
1/4 cup olive oil
4 cloves garlic, minced or grated
1/4 cup fresh oregano
1 tablespoon cumin seeds
zest of 1 lemon
1 teaspoon crushed red pepper flakes
1 pound carrots, halved if large

HONEY GOAT CHEESE SAUCE
6 ounces creamy goat cheesy, at room temperature
1/4 cup crème fraîche or plain greek yogurt, at room temperature
2 tablespoons honey
1/4 cup fresh basil or mint
zest of 1 lemon
kosher salt and pepper

INSTRUCTIONS

1. On a large, rimmed baking sheet, season the racks generously with salt and pepper. 

2. In a food processor, combine the olive oil, garlic, oregano, cumin seeds, lemon zest, and crushed red pepper flakes. Pulse until combined. Rub the mixture evenly over both racks. Arrange the carrots around the lamb. Let stand at room temperature for 30 minutes to 1 hour or cover and place in the fridge overnight. 

3. Preheat the oven to 425 degrees F. 

4. Roast the lamb for for 15 minutes, then flip and roast another 10 minutes for medium-rare. Remove and let stand 10 minutes before slicing. 

5. Meanwhile, make the sauce. In blender, combine the goat cheese, crème fraîche, honey, and basil until smooth. Stir in the lemons zest and season to taste with salt and pepper. 

6. Slice the lamb in between the bones and serve with the goat cheese sauce. 


Ina Garten's Filet Mignon with Mustard and Mushrooms

Wild mushrooms and a creamy mustard sauce dress up filet mignon steaks for a luxurious dinner.



Ingredients

4 (2-inch-thick) filets mignons, tied (10 to 12 ounces each)
2 tablespoons canola oil
1 1/2 tablespoons fleur de sel
2 teaspoons coarsely cracked black peppercorns
2 tablespoons unsalted butter
12 ounces cremini mushrooms, stemmed and sliced into 1/4-inch pieces
2 tablespoons dry sherry
Kosher salt and freshly ground black pepper
1 tablespoon good olive oil
1/2 cup minced shallots (2 large shallots)
3 tablespoons Cognac or brandy
1 1/4 cups cups heavy cream
1/4 cup Dijon mustard
1/2 teaspoon whole-grain mustard
2 tablespoons minced fresh parsley leaves

Preparation

Preheat the oven to 400ºF. Be sure your stove is well ventilated!
Heat a large (10-inch) cast-iron skillet over high heat for 5 to 7 minutes. Pat the filets dry with paper towels and brush all over with the canola oil. Combine the fleur de sel and cracked pepper on a small plate and roll the filets on the top, bottom, and sides in the seasoning, pressing lightly to coat. When the skillet is very hot, add the filets and sear evenly all over (top, bottom, and sides) for about 2 minutes per side.
Transfer the steaks from the skillet to a sheet pan (set the skillet aside) and place in the oven for 8 to 12 minutes, until the steaks register 120 degrees on a meat thermometer for medium rare. Remove from the oven, cover the sheet pan tightly with aluminum foil, and allow to rest for 10 minutes.
Meanwhile, heat the butter in a medium (10-inch) saute pan over medium heat. Add the mushrooms and saute for 4 to 5 minutes, until they release their juices. Stir in the sherry and cook for 10 to 12 minutes, until the mushrooms are cooked through. Sprinkle with 1/2 teaspoon kosher salt and 1/4 teaspoon pepper and set aside.
At the same time, add the olive oil to the skillet (don't wipe it out), add the shallots, and cook over medium heat for 2 minutes. Add the Cognac, stirring to deglaze the skillet, and cook for 2 minutes, until the Cognac evaporates and the shallots are tender. Stir in the cream and simmer for 4 to 5 minutes, until thickened. Stir in the two mustards and taste for seasonings.
Remove the strings from the filets and place on 4 warm dinner plates.
Spoon the mustard sauce around the filets. Spoon the mushrooms on top of the filets and sprinkle each plate with parsley. Serve hot.

Skillet Seared Salmon with Garlic Lemon Butter Sauce

hat saying, secrets in the sauce, definitely holds true here! This easy Skillet Seared Salmon with Garlic Lemon Butter Sauce is one of the easiest tastiest dinners you can make! It requires minimal ingredients and it comes together in no time.






Ingredients

4 (6 oz) skinless salmon fillets (about 1-inch thick)
Salt and freshly ground black pepper
2 tsp olive oil
2 garlic cloves , minced
1/4 cup low-sodium chicken broth
2 Tbsp fresh lemon juice
3 Tbsp + 1 tsp unsalted butter , diced into 1 Tbsp pieces
1/2 tsp honey
2 Tbsp minced fresh parsley
Lemon slices for garnish (optional)

nstructions

Remove salmon fillets from refrigerator and allow to rest at room temperature 10 minutes. Meanwhile prepared garlic lemon butter sauce. In a small saucepan melt 1 tsp butter over medium heat. Add garlic and saute until lightly golden brown, about 1 - 2 minutes. Pour in chicken broth and lemon juice. Let sauce simmer until it has reduced by half (to about 3 Tbsp), about 3 minutes. Stir in butter and honey and whisk until combined. Set sauce aside.
Dab both sides of salmon dry with paper towels, season both sides with salt and pepper. Heat olive oil in a (heavy) 12-inch non-stick skillet over medium-high heat. Once oil is shimmering add salmon and cook about 4 minutes on the first side until golden brown on bottom then flip and cook salmon on opposite side until salmon has cooked through, about 2 - 3 minutes longer.
Plate salmon (leaving oil in pan) and drizzle each serving generously with butter sauce, sprinkle with parsley and garnish with lemon slices if desired. Serve immediately.


Wednesday, November 29, 2017

BAKED HONEY CILANTRO LIME SALMON IN FOIL

If you haven’t cooked fish before, this is the perfect place to start. Then again, if you have been cooking fish for years, this is still perfect for you. It’s as simple and easy as a recipe could possibly be, yet so, SO incredibly tasty.

Tasty enough to make my father say it’s as good, or even better than the best restaurant salmon he’s ever tried. And that’s saying something because my father is a life-long lover and restaurant order-er of salmon.





INGREDIENTS

1 large salmon fillet (see note)
salt and pepper, to taste
½ cup butter, melted (see note)
juice of 2 limes (plus one lime, thinly sliced)
4 tablespoons honey
3 teaspoons minced garlic
⅓ cup cilantro, roughly chopped

INSTRUCTIONS

Preheat oven to 350 degrees. Line and grease a large baking sheet with foil. Lay salmon on foil and season with salt and pepper on both sides to taste. Slip lime slices underneath the salmon.
Stir together butter, lime juice, honey, and garlic. Pour mixture over salmon. Fold sides of foil up over the salmon (don't worry if it doesn't cover the salmon completely).
Bake for 15-20 minutes. Switch oven to broil and cook another 5 minutes. Sprinkle chopped cilantro over the top and serve.

NOTES

Don't stress about the size of your salmon fillet. This recipe is very forgiving and works for one very large salmon, a couple of medium-sized fillets, or even several small individual fillets. 

For an even lighter version, you can cut back the butter to 4 tablespoons instead of a half cup (8 tablespoons). Keep in mind though that for a very large salmon fillet like the one I used, 8 tablespoons is not a terribly huge amount when divided between 4-6 servings.

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