Fish Tacos With Cilantro Lime Cabbage Slaw

Ingredients:

  • 1-2 lbs firm white fish. (tilapia, sea bass, cod, mahi-mahi)

Spice Rub:

• 1 ½ teaspoon chili powder

• 1 teaspoon cumin

• 1 teaspoon coriander

• 1 teaspoon granulated garlic

• 3/4 teaspoon kosher salt

• ½ teaspoon sugar (optional)

• ¼ teaspoon chipotle powder (or sub cayenne and a little smoked paprika)

Cabbage Slaw:

• 1 pound thinly sliced or shredded cabbage ( green and purple is nice)

• ½ teaspoon kosher salt, more to taste

• ¼ cup thinly sliced red onion, more to taste

• ½ cup chopped cilantro ( packed), ½ of a large bunch

• ¼ -½ of a jalapeño, finely chopped, more to taste

• ¼ cup fresh lime juice, more to taste

• 2 tablespoon olive oil

• Garnishes: Lime wedges, avocado slices

Directions:

Preheat grill pan to medium high heat.

Rinse and pat dry fish. In a small bowl, stir fish rub spices together. Sprinkle all sides of fish with the rub ( you most likely will not need all). Set aside.

Place the shredded cabbage in a medium bowl. Toss with the salt. Add the onions, cilantro, jalapeño, lime juice, olive oil and toss well.

Grease grill pan well before placing fish on it. Turn heat to medium. Grill each side a few minutes, letting grill marks develop and use a fish spatula to flip. Cook until desired doneness and squeeze with a little lime juice.

Assemble tacos by placing fish in the tortilla, top with slaw and an optional avocado slice.  

A Perfect Pot Roast

Ingredients:

  • Salt and freshly ground black pepper
  • One 3- to 5-pound chuck roast 
  • 2 tablespoons vegetable oil
  • 2 whole onions, peeled and halved
  • 6 large carrots, peeled, cut into 2-inch pieces
  • 3 cups beef broth
  • 2 or 3 sprigs fresh rosemary
  • 2 or 3 sprigs fresh thyme

Directions:

• Preheat the oven to 275 degrees F. 

• Generously salt and pepper the roast. 

• Heat the oil in large pot or Dutch oven over high heat. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate. 

• With the burner still on high, add 1 cup beef broth to deglaze the pot, scraping the bottom with a wooden spoon. Place the roast back into the pot and add enough beef stock to cover the meat halfway. 

• Add in the onions and the carrots, along with the fresh herbs. 

• Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours.

Chicken Sausage Minestrone

Ingredients:

• 1 pound chicken sausage sliced into half moons or removed from casings

• 1 medium onion, chopped

• 2 celery stalks, chopped

• 2 carrots, chopped

• 3 large garlic cloves, chopped

• 1/4 cup parsley, chopped

• 2 large cups of kale, roughly chopped

• 3 tablespoons tomato paste

• 1 14.5 ounce can crushed tomatoes

• 1 14.5 ounce can diced fire roasted tomatoes

• 6 cups chicken stock, low sodium

• 1 14.5 ounce can cannelli beans drained and rinsed

• 1 cup ditalini pasta or any small pasta like elbow will work

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• 1 teaspoon dried italian seasoning

• Fresh grated Parmesan

Directions:

1. Heat large dutch oven or soup pot to medium high.

2. Add sausage to pot.  Cook and crumble sausage.  

3. Add onion, carrots, celery, kale and parsley to sausage and cook until veggies are just tender.

4. Add tomato paste and sauté 30 seconds. Add crushed tomatoes and diced tomatoes. Yes Cook for 2-3 minutes. Add italian seasoning.

5. Add chicken stock, beans, salt and pepper and bring to a simmer.  Add pasta.

6. Cook for 10 minutes or until pasta is al dente.  Taste for seasoning.  Serve with fresh parmesan cheese.

Sausage and Black Bean Nachos

Ingredients:

  • 1 pound ground hot or mild pork sausage
  • 4 scallions, white and green parts, chopped
  • 1 tablespoon chopped garlic
  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 3/4 cup low-sodium chicken broth
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 12 ounces large tortilla chips (restaurant style)
  • 3 cups grated pepper Jack, sharp cheddar, or a combination
  • Optional toppings: chopped romaine lettuce, black olives, cilantro, salsa, sour cream.

Directions:

1. Preheat oven to 450 degrees. Heat a large skillet over medium-high. Add sausage and cook, breaking meat apart with a wooden spoon, until sausage is browned, about 5 minutes. With a slotted spoon, transfer sausage to paper towels to drain.

2. Add scallions and garlic to skillet; cook until fragrant and soft, about 20 seconds. Stir in beans and cook 1 minute. Add broth, chili powder, cumin, and salt. With a potato masher or the back of a wooden spoon, mash beans until chunky-smooth. Reduce heat to medium and cook until warmed through, 1 to 2 minutes.

3. Spread half the tortilla chips in a large rimmed sheet pan. Top with half the beans, half the sausage and half the cheese. Repeat with remaining ingredients. Bake until cheese melts and nachos are hot, about 5 minutes. Serve nachos topped with your choosing of toppings. I chose black olives, chopped romaine lettuce, cilantro and salsa.

Pancetta and Prosciutto Ragú

Ingredients:

1 ounce dried porcini mushrooms

1 Tbsp olive oil

1 large onions, diced

1 carrot, diced

2 garlic cloves, peeled

4 ounces chopped pancetta

3 ounces chopped prosciutto

1 generous tablespoon tomato paste

1 cup beef broth

4 cups marinara sauce (about 1.5 jars)

2 cups fresh spinach leaves

Salt and pepper

Directions:

• In a small bowl, pour just enough hot water over the porcini mushrooms to cover. Let soften while beginning the sauce.

• In a large, pot heat the olive oil over medium heat. Add the onion, carrot, and garlic and cook until softened. Add the pancetta, prosciutto, and tomato paste and stir until the tomato paste is incorporated.

• Remove mushrooms from steeping water being careful not to agitate the bottom of the bowl. Grit tends to settle at the bottom. Roughly chop the mushrooms.

• Add the mushrooms and their steeping water, beef broth, and marinara sauce.

• Once the mixture has come to a simmer add spinach, a pinch of salt and 1/4 tsp pepper. Let simmer for 15 minutes.

I used this sauce for a chicken parmigiana. Grilled some chicken. Tossed it in the ragú and melted some fresh mozzarella on topped. Also, served with spaghetti and freshly grated parm.

The leftover sauce freezes well!! Enjoy!

Pork and Tomato Sauté

This is such a quick dish and packs a lot of flavor!! This was the appreciation hug from my son.

Ingredients:

• 4 teaspoons olive oil, divided

• 4 (6-ounce) bone-in center-cut loin pork chops, trimmed (about 1/2 inch thick)

• Salt and pepper

• 1 medium shallot, thinly sliced

• 2 tablespoons balsamic vinegar

• 2 cloves garlic, minced

• 2 cups grape tomatoes

• 3 tablespoons chopped fresh basil

Directions:

Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil; swirl to coat. Sprinkle chops evenly salt and pepper. Add pork to pan; cook 3 minutes on each side or until desired degree of doneness. Remove pork from pan.

Add remaining oil, shallots, vinegar, and garlic to pan; sauté 1 minute, scraping pan to loosen browned bits. Add tomatoes to pan and season with salt and pepper; cook 2 minutes or until tomatoes begin to soften. Sprinkle with basil. Serve tomato mixture with pork.

Chicken Cacciatore

Ingredients:

6 chicken thighs

2 teaspoons salt, plus more to taste

1 teaspoon freshly ground black pepper, plus more to taste

1/2 cup all purpose flour, for dredging

3 tablespoons olive oil

1 large red bell pepper, chopped

1 onion, chopped

3 garlic cloves, finely chopped

1 ( 28-ounce) can diced tomatoes with juice

1.5 cup reduced-sodium chicken broth, divided

1 1/2 teaspoons dried oregano leaves

1/4 cup coarsely chopped fresh basil leaves

Directions:

• Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly.

• In a large heavy saute pan, heat the oil over a medium-high heat. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. Transfer the chicken to a plate and set aside. Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add 3/4 cup chicken broth and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, remaining broth and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 20 minutes for the thighs.

• Using tongs, transfer the chicken to a platter. Spoon the sauce over the chicken, then sprinkle with the basil and serve.

Greek Orzo Salad

Ingredients:

• 1/4 cup pitted kalamata olives

• 1 cup diced feta cheese

• 3 tablespoons chopped fresh flat leaf parsley

• 1 ripe tomato, chopped

• 1/4 cup virgin olive oil

• 1/8 cup lemon juice

• salt and pepper to taste

• 1 cup uncooked orzo pasta

Directions:

• Bring a large pot of lightly salted water to a boil. Cook orzo for 8 to 10 minutes, or until al dente; drain, and rinse with cold water.

• When orzo is cool, transfer to a medium bowl and mix in olives, feta cheese, parsley, and tomato. In a small bowl, whisk together oil and lemon juice. Pour over pasta, and mix well. Season with salt and pepper to taste. Chill before serving.

Spicy Lamb Meatballs

Ingredients:

• 3 green onions, minced

• 4 cloves garlic, minced

• 1 tablespoon curry powder

• 1 teaspoon ground cumin

• 1/4 teaspoon dried red pepper flakes

• salt and pepper to taste

• 1 pound ground lamb

Directions:

Preheat oven to 425.

In a bowl, mix the lamb, green onions, garlic, curry powder, cumin, red pepper, salt and pepper. Form into 12 balls.

Heat oven safe skillet over high heat. Add oil. Place meatballs in skillet. Browning on all sides, about 5 minutes. Place skillet in oven to finish cooking through, about 5 minutes.

Brown Butter and Sage Pork Chops

These are a classic! They always bring all the boys to the yard!

Ingredients:

• 4 tbsp . Butter

• 1/4 c . Sage Leaves

• 4- 4-6 (ounce) Bone-In Center Cut Pork Chops

• 1 clove garlic, smashed

• Salt and pepper

Directions:

• Season both sides of chops with salt and pepper

• Melt butter in a heavy bottomed skillet over medium high heat and add the pork chops.

• Cook approximately 3-5 minutes per side (depending on the thickness) allowing them to brown; adding the sage leaves and garlic after turning the pork chops over. Use the seasoned brown butter to coat the chops. Internal temperature of the pork should be at least 145 degrees F.