This one touches all of the tastes. It's savory and sweet and spicy all at the same time, plus it's HEALTHY! We used leftover rice from Mediterranean carry out the night before, but you could use a grain like quinoa or farro, or some good combo.
1 1/2 pounds fish, I used Haddock, it's what they had, cut into serving portions olive oil 1 teaspoon smoked paprika 3 or 4 springs fresh thyme leaves removed Red pepper flakes 1 honeycrisp apple chopped into small bite sized pieces 1 onion chopped 2 garlic loves minced 1 can chickpeas drained 1 lemon sliced 1 1/2 cups cooked rice or other grain 1 bunch collards chopped, or other green you have on hand 2 tablespoons balsamic vinegar Preheat the oven to 450. Combine smoked paprika, half the thyme leaves, red pepper flakes, and salt and pepper. Rub fish with olive oil and sprinkle with herb mixture pressing it into the fish. Place on a rimmed baking sheet. Arrange apples, onions, garlic, collards and chickpeas around fish and drizzle all with olive oil. Add lemon slices and the rest of the thyme. Bake until fish is flaky. around 10 minutes. Turn oven to broil and cook until there's a light char. Serve over warm rice!
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6 chicken drumsticks
Zest and juice of 1 lemon 1 lemon sliced 1/2 cup flour 2 cups grape tomatoes 4 cloves garlic chopped 3 or 4 springs fresh thyme, removes leaves and toss stems red pepper flakes 1/2 cup dry white wine fresh basil leaves olive oil butter Preheat oven to 400. Rub chicken legs with olive oil and lemon zest. Dust with flour, salt and pepper. Heat a large skillet. Add 2 tablespoons olive oil. Sear chicken about 5 minutes per side. Remove chicken from pan. In the same skillet, melt butter and add lemon slices. Cook until caramelized on both sides, about 1 minute each. Remove lemon. Increase heat and add tomatoes, garlic, thyme and red pepper flakes to taste. Cook until tomatoes begin to burst. Reduce heat and add wine and lemon juice. Scrape all the yummy brown bits from the bottom of the pan. Return chicken and lemon slices. and place in hot oven for 10-15 minutes. When done, remove from oven and sprinkle with fresh chopped basil leaves. It's a been a while since I posted, but the cooking has continued. Today is a big snow for Richmond, so, I think I'll spend it recounting my kitchen adventures. Lazy Sunday morning. We had a half a loaf of cinnamon swirl brioche in the freezer so I got it out and quick thawed it in a 200 degree oven. (wrapped in foil) Breakfast was excellent!!!
4 thick slices cinnamon swirl brioche 2 eggs 1/4 cup whole milk or heavy cream 1 tablespoon real maple syrup, plus more to top toast when served 1 tablespoon Maple Bacon Whiskey (we just visited a Virginia distillery and bought this!) 1 teaspoon vanilla 1/4 teaspoon cinnamon 1 tablespoon unsalted butter 4 slices bacon In a deep sheet pan large enough to hold all 4 slices of bread, beat eggs. Add milk, syrup, whiskey, vanilla and cinnamon, Add a pinch of salt if you use that. Mix well. Lay the bread in the egg mixture for about 2 minutes. Flip the bread making sure the eggs in the pan run under to coat the second side. Let it rest for at least 30 minutes. When you're ready to cook heat your pan and cook your bacon. When crispy, remove and drain on paper towels. Add butter to bacon fat. This is not a low cal breakfast! Turn heat to medium. Add 2 pieces of bread and cook until nice and brown on side 1. Flip and cook second side. Repeat on last 2 slices. Serve immediately! So yummy!!!! If you've eaten with me, you know I love beets! Not everyone does, but this salad is worth a try regardless! So good!!!
1 bunch golden beets 1 lemon zest and juice Fresh Spinach 3 clementines, zest, sections, and juice Goat cheese Candied walnuts or pecans Pomegranate seeds Olive oil 1 tablespoon red wine vinegar Preheat oven to 350. Cut greens and stringy root piece off of beets. (that's the botanical name for the end of the root) Place beets in a roasting pan and drizzle with olive oil. Splash a little bit of water into the pan and cover with foil. Roast in the oven for about 50 minutes. Remove from the oven and remove foil. Let the beets cool. When they are cool enough to touch, use a towel to wipe the skins off and discard them. Cut the beets in small wedges. Place them in a bowl and toss with olive oil. Cut the top 1/4 off the lemon and drizzle over beets. Add the zest from the end. Save the rest of the lemon for later. Zest the outsides of the clementines. Cut the top and bottom off and carefully slice down the sides removing the peel but leaving all of the fruit in tact. Go around the orange with a knife and remove each section from the pith. In a separate bowl bowl squeeze all of the juice out of the pith for your dressing. Toss oranges with beets. Combine orange juice, orange zest, red wine vinegar, and 2 tablespoons olive oil. Shake well. To build salad, put a layer of spinach in the bowl, top with beets and oranges. crumble goat cheese over. Sprinkle with candied nuts and pomegranate seeds. Dress the salad and enjoy! Of all the beans, cannellinis are my favorite. This is just so good!
Olive oil 1 sprig rosemary 1 small onion chopped red pepper flakes 2 large cloves of garlic minced 1 can cannellini beans drained and rinsed 1 bay leaf lemon juice Heat a deep frying pan. Add olive oil and sauté onions until translucent. Add garlic and rosemary and stir until fragrant. Stir in beans. Add bay leaf and red pepper flakes to taste. Add a touch of water if there's no liquid. Turn heat to low and simmer about 5 minutes so the flavors can get to know each other. Remove from heat. Remove bay leaf and rosemary sprig. Use an immersion blender (or food processor) to puree the beans. Drizzle with lemon juice. Yum!!! Welcome to 2021! I'm on a quest to work my way through all of the cookbooks, and trust me there are a TON, this year. Not every recipe, but everything that suits me. This is inspired by Nathan Lyon, but edited a bit to fit our palates.
3 lbs drumsticks Olive oil 1/2 large onion sliced 1 large carrot (mine was huge so maybe 2 regular) cut in matchsticks 3 large garlic cloves minced Bay leaf 4 springs fresh thyme 1 cinnamon stick 1 apple chopped (I left the peel on because I like it) 1/2 cup white wine 1 cup chicken stock 2 teaspoons apple cider vinegar 1 tablespoon honey Red pepper flakes` Preheat oven to 375. Heat your dutch oven over medium high to high heat. Add olive oil. Sear drumsticks on all sides. Remove chicken from the pot and add onion and carrot. Cook until the onion is translucent. Add garlic and stir 1 minute until it becomes fragrant. Add wine to deglaze the pan and scrape any yummy bits from the bottom. Add chicken stock and herbs. Stir. Add vinegar, honey, and pepper flakes. Return chicken to pot and place in the hot oven. Cook uncovered for 40 minutes. |
AuthorI'm not a chef. I have no training. I just really like food. I grew up eating processed food and over time, as a grown up, decided I wanted to cook the kinds of foods I got in restaurants. I have one problem. The doctor put me on a low sodium diet. You'll find there very little if any salt/sodium in this recipes. Just add to your own taste. I will probably do things wrong/differently on this website, but hopefully we'll all learn from each other! Archives
March 2024
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