Citrus Orange Roughy

I’m not normally a fish person….I tend to stick with shrimp, calamari and salmon if seafood is on the menu, but my butcher recommended that I try orange roughy, and I’m glad I did! It was light, flaky and tasty.

Marinade:
1/2 cup orange juice
2 TBSP soy sauce (I use Gluten-Free)
2 TBSP butter, melted
1 TBSP canola oil
1 tsp lemon juice

1/2 cup panko bread crumbs
3/4 tsp salt
1 1/2 lbs orange roughy fillets

In a shallow dish, combine the orange juice, soy sauce, butter, oil and lemon juice. Cover and let marinate for 2-3 hours. Mix crumbs and salt and pepper.  Coat each fillet in the crumbs and pat down, repeat with the rest of the fish.  Place in a greased 9×13 pan Bake, uncovered, at 450° for 15-18 minutes or until fish flakes easily with a fork. About 15-17 mins. Serve with lemon wedges.

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Chicken Carbonara

I love bacon almost as much as I love butter, and paired with heavy cream and pasta. …HOW could you go wrong?  Carbonara has a yummy egg cream sauce that is just so delectable you’ll want seconds and thirds and…….? This recipe does use a few different pans so assign someone else dishes before you begin:)

1/2 lb bacon (yum)

2 good size shallots, finely diced

1/2 onion, finely diced

2 cloves of garlic, minced

1 cup green peas (frozen is fine)

1 12-oz package fettuccine/linguine pasta (cooked and drained)

3 boneless skinless chicken breasts

5 egg yolks

2 cups heavy cream

1 cup shredded parmesan cheese  (I find the powdered version works best for sauces)

salt and pepper

In a large saucepan, cut the bacon into small pieces with kitchen shears, cook on med heat until ½ way done, add shallots and onions, cook until onions are transparent and then add garlic and cook 1 minute and add the peas. Turn the heat to low and let them simmer, this is a perfect time to season with salt and pepper. Simmer 5-6 minutes.

On med heat, in a large skillet, add 2 TBSP of butter and saute’ the chicken breasts with salt and pepper til fully cooked….about 7-8 mins. Dice the chicken up after it’s fully cooked.

In a large measuring cup, heat the heavy cream in the microwave for 45 seconds, stir and cook another 45 seconds, just to heat it up a bit. (should be super warm to the touch, not scalding) Doing this will temper your yolks so they aren’t raw. Quickly whisk in the egg yolks, one at a time, don’t stop whisking, til the last yolk has disappeared.  Add the parmesan cheese to this mixture. Whisk well.

Okay, now put it all together, add the bacon/pea/chicken mixture to the pasta pot….then your chicken…..then slowly pour the sauce over the top and toss gently. Serve with a warm loaf of garlic bread, true gluttony!

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Taco Seasoning

I’m not a huge fan of processed foods….especially seasonings and dressings….this is super easy to mix up a giant batch to store in a mason jar and have easily available for taco night, plus, you know what’s inside the mix! Note: There is no butter in this recipe, I sincerely apologize;)

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4 tsp onion powder
2 tsp kosher salt
2 tsp chili powder
1 tsp cornstarch
1 1/2 tsp crushed red pepper flakes
1 tsp garlic powder
1 tsp cumin
1 tsp dried oregano
1 tsp paprika

Whisk them all together and store in a mason jar or tupper ware with a tight lid.

Brown your meat filling and add 2 TBSP of the taco seasoning and 1/2 cup water and let simmer for about 10 minutes…

(Remember: 2 TBSP of this mix and 1/2 cup of water goes with 1 lb of ground or diced meat for your tacos.)

 

 

 

Gouda and Bacon Stuffed Pork Chops

Did someone say bacon? Wait….cheese also? I’m in!!! What could be better than pork on pork? Hmmm,  let’s think about that…maybe…pork on pork and cheese!!!! Yummo!!!

gouda

7  ounces smoked Gouda cheese, shredded

8 slices bacon, cooked and crumbled

1/4 teaspoon ground black pepper

4 pork chops, thicker the better…bone in…if you prefer, some people are picky about their pork on pork;)

1 teaspoon olive oil

1/4 teaspoon salt

ground black pepper

 

Preheat an outdoor grill for medium heat.

In a small bowl, combine the cheese, bacon and  black pepper.

Lay the chop flat on cutting board, and with a sharp knife held parallel to the board, cut a pocket into the pork, going all the way to the bone, but leaving the sides intact. Stuff cheese mixture into pocket, and close with a wooden toothpick. Brush meat with oil, and season with salt and more black pepper. Lightly oil the grill grate. Grill over medium heat for 7 to 8 minutes on each side, or until pork is done. Careful not to overcook. The chops will continue to cook as you leave them to rest for 10-15 minutes. Enjoy!

Wonton Chicken Salad

wonton

This is one of my kiddos favorite salad…..it’s easy to throw together and I leave the dressing and wontons on the side for them to assemble after school. It makes a large salad, but if you don’t add the dressing, it will last a few days in the fridge for an after school snack!

So….it’s a salad….chop all these up and throw in a large bowl!  Not too difficult;)

1 8 oz can water chestnuts, drained and finely chopped

1 15 oz can mandarin oranges, drained

1/2 bunch green onions chopped (about 3)

1 head red leaf lettuce, chopped

1 head romaine lettuce, chopped

1/2 head of iceberg, chopped

3 large boneless, skinless chicken breasts, cooked or grilled and chopped or shredded, if that’s the way you prefer it ( I like to marinate mine in the dressing overnight, then throw on the grill) aka, I double the dressing when making a batch:)

1/2 cup shredded mozzarella, I’ve used Monterey Jack also.

1 package of wonton strips (usually found near the croutons)

1/2 cup chopped cashews

Dressing:

1/2 cup sugar

1/3 cup canola oil

1/4 cup rice vinegar

1 tsp salt

3/4 tsp ground white pepper

2 tsp soy sauce

2 TBSP toasted sesame seeds
Whisk the first 3 ingredients together, and then add all the rest of them…..whisk well and store in the fridge until ready to use.  Whisk right before stirring:)

 

4 Ingredient Baked Ravioli

ravioli

Yes….you read that right…only 4 ingredients….I’ve been trying out some “simple to put together” recipes and this one couldn’t be any easier….someone with NO kitchen abilities could make this and impress everyone at the table! 😉 Add a side of garlic bread (that’s cooked of course) and a simple caesar salad……YUMMO!

1 25-oz package of frozen ravioli….I use beef….you can use whatever kind you’d like!
1 26-oz jar of good Marinara sauce
2 1/2 cups shredded mozzarella cheese
1/3 cup grated parmesan cheese

Preheat your oven to 400 degrees. Spray a 9×13 pan……now pour 1/3 of the jar of marinara into the baking dish…and spread it out evenly, next lay 1 layer of ravioli onto the sauce. See this isn’t too difficult now…is it? Now sprinkle 1 cup of the mozzarella evenly over the ravioli….sprinkle with a little of the parmesan cheese….now all you have to is repeat with a second layer of sauce, ravioli, cheese…..you should have one more 1/3 of the jar left….go ahead and spread this over the top and sprinkle with your remaining 1/2 of mozz and the rest of the parmesan. WHEW!….that probably took up a whopping 6 minutes!!! You want to cover this with foil….but make sure you spray the foil first….so the yummy cheese doesn’t get stuck it!

Bake for 25 minutes…and remove the foil and bake for another 10-15 minutes or so…till all bubbly and yummy looking!

Hoisin Pork Loin

There is nothing worse than dry pork……this recipe I adore because it’s fool-proof, even my sister Meagan can pull this off!!!!! 🙂

1 jar hoisin sauce (found in the asian food isle)
3 TBSP honey
2 TBSP dry sherry
1 tsp sesame oil

put it all together in a saucepan, bring to a boil then simmer for 4-5 minutes.

1 boneless pork loin, about 3 lbs

Place the loin in a disposable foil pan…..pour 1/2 the sauce over the top….now you can let it sit in the fridge and become super happy, or put it right on the grill.  This always happens to me, I have good intentions for marinading, then I get hungry and all my good judgement goes right out the window.   Place it a low temp grill and let it cook in the pan…..I usually let it cook for an hour, halfway through I add the remaining happy sauce.  DO NOT POKE, TURN, YELL AT the loin, leave it alone and it will be super tender and yummy.  My husband is banned from grilling at our house, he CANNOT leave the food alone.  I’ve signed him up for therapy and he starts next week.  Maybe there should be a poker/turner anonymous group out there….:)