Chimichurri Salmon

 1 side of salmon (usually 3-4 lbs. with skin on)

1 T. Brown sugar

1 1/2 t. kosher salt

1/2 t. black pepper

1/2 c. mayonnaise (only when grilling salmon)

1 1/4 c. fresh basil, roughly chopped (use cilantro if preferred)

3/4 c. fresh parsley, roughly chopped

1 finely chopped shallot

1 minced clove garlic

1/3 c. olive oil

1 T. white wine vinegar

2 T. fresh lemon juice

pinch of red pepper flakes

Preheat oven or grill to 250. Let salmon come to room temperature (20-30 min.)

BRINE: While fish is coming to room temp, dissolve 1/2 c. kosher salt in 2 quarts of cool water in large bowl. When salmon is room temp, brine the salmon for 10-15 min. in large ziplock bag in the water/salt mixture. Remove the fish from brine and pat dry.

GRILLING INSTRUCTIONS: Cover both sides of the dried salmon with a thick coat of mayo, preferably Duke's. Combine the brown sugar, salt and pepper in small bowl. Sprinkle the top of the salmon with seasoning mixture. Place the fish on a 250 degree grill for 40-60 min. Start testing the temp of fish after 30 min. Remove salmon from grill when internal temp reaches 120 degrees. Tent fish for 5 minutes.

OVEN INSTRUCTIONS: Combine the salt, brown sugar and pepper in small bowl. You may remove salmon skin if desired. Sprinkle top and bottom of the dried salmon with seasoning mixture. Place fish in Pyrex dish 9 X 13 in 250 degree oven for 40-60 min. Start testing temp of fish after 30 min. Remove salmon from oven when internal temp is 120. Tent the fish for 5 min.

Chimichurri instructions: While fish is cooking, or even a day before use, roughly chop basil and parsley. Mince shallot and garlic. Juice one lemon. Add basil, parsley, shallot, garlic, olive oil, lemon juice, white wine vinegar, and red pepper flakes to bowl and combine with spatula. Add salt and pepper to taste. Let flavors meld at room temp for at least one hour. If using much later, feel free to refrigerate the sauce.

Serving instructions:  Platter the large salmon and top with a generous amount of the chimichurri sauce. Use all of the sauce mixture. 

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Slow Cooker Beef Chili

 

Slow Cooker Beef Chili

2 tablespoons olive oil or canola

2 ½ medium onions, chopped

3 – 4 chopped cloves garlic (use more if cloves are small)

1 chopped green bell pepper (optional – I like it for color)

1 tablespoon cumin

¼ cup chili powder

2 teaspoons ground coriander

1 teaspoon red pepper flakes

1 teaspoon dried oregano

½ teaspoon cayenne pepper

3 pounds ground beef, (preferably Publix Market Ground Beef)

2 (15-ounce) cans red kidney beans, drained and rinsed

1 (15 ounce) can black beans, drained and rinsed

1 (28-ounce) can diced tomatoes (or whole) with juice (I like Italian canned tomatoes if available because they’re sweeter and not so acidy – like Cento brand) 

1 (14.5 ounce) can fire roasted tomatoes

1 (14.5 ounce) can tomato sauce

¼ cup Worcestershire sauce

Salt and pepper to taste

 

Directions

Heat oil in large Dutch oven over medium heat until shimmering but not smoking, 3 to 4 minutes.  Add onions, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano, ½ tsp of salt and cayenne.  Cook, stirring occasionally, until vegetables are softened and beginning to brown, about 10 minutes.

 Increase heat to medium-high and add half of the ground beef.  Cook the beef, breaking up pieces with wooden spoon, until no longer pink and just beginning to brown, 3 to 4 minutes.  Remove ½ of the ground beef/onion mixture to a plate - if needed for room to brown remaining beef. 

Add the rest of the uncooked beef and cook, breaking up pieces with wooden spoon, until no longer pink, 3 to 4 minutes.

Transfer all of the cooked beef mixture to a large slow cooker.  Add beans, tomatoes, tomato sauce, and Worcestershire sauce to slow cooker.  Stir to combine and taste.  Adjust seasoning with additional salt and add at least 1 tsp. pepper.

Cook the chili on the high setting for up to four hours (but a minimum of 2 hours).

Thai Lettuce Wraps

 1 lb. ground chicken

2 minced garlic cloves

3 thinly sliced green onions (white & green parts)

1 thinly sliced fresh jalapeno (optional)

Salt & pepper to taste

2 TB soy sauce

1 tsp. fish sauce

1 tsp. sambal oelek or sriracha

1 TB brown sugar

1 head iceberg or bibb lettuce, well rinsed and separated

2 fresh limes

½ onion cut in slivers

1 TB fresh ginger (optional)

Cilantro, basil or mint for topping (or all 3)

Heat nonstick skillet with 2 TB oil.  Quickly sauté jalapeno and onion for 1-2 minutes.  Add garlic and sauté for 1 additional minute.  Remove veggies from skillet and set aside.  Brown chicken in same skillet.  When browned, add cooked veggies back to skillet with soy, fish sauce, sriracha, and brown sugar.  Cook until liquid is almost completely reduced.  

Serve with juice of limes drizzled across the top.  Spread onion slivers and fresh herbs across the top.  Serve with chilled lettuce to serve as a wrap for chicken mixture.

Grouper with Panko Parmesan Crust

 

Grouper with Panko Parmesan Crust

• 6oz portion black grouper (this recipe can be used with almost any type of fish)
• 2 cups panko bread crumbs
• 1 cup grated parmesan cheese
• 2 eggs for egg wash
• 1 cup flour
• ½ cup clarified butter
• Salt and pepper to taste

Preparation:

Pre-heat your oven to 350 degrees and mix your parmesan cheese and bread crumbs together.  Season through all stages of cooking:  fish, flour, eggs, and bread crumb mixture.  Dredge your fish through the flour, then your egg wash and then pack down into your bread crumb mixture assuring that the whole filet is covered in bread crumbs. Heat up an oven proof sauté pan, add your clarified butter to the sauté pan then place your filet in the sauté pan. Once browned, flip then place in the oven for 8 to 10 minutes depending on the thickness of the filet.  Add a squeeze of key lime and enjoy.

Shakshuka

Shakshuka  [Eggs Poached in Spicy Tomato Sauce]

Adapted from Saveur

Serves 4 to 6

1/4 cup olive oil
5 Anaheim chiles or 3 jalapeños, stemmed, seeded, and finely chopped (I was nervous and only used 2 Anaheims; I would go for 3 or 4 next time for a more moderate but still gentle kick)
1 small yellow onion, chopped
5 cloves garlic, crushed then sliced
1 teaspoon ground cumin
1 tablespoon paprika
1 28-ounce can whole peeled tomatoes, undrained
Kosher salt, to taste
6 eggs
1/2 cup feta cheese, crumbled
1 tablespoon chopped flat-leaf parsley
Warm pitas, for serving

Heat oil in a 12-inch skillet over medium-high heat. Add chiles and onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add garlic, cumin, and paprika, and cook, stirring frequently, until garlic is soft, about 2 more minutes.

Put tomatoes and their liquid into a medium bowl and crush with your hands. Add crushed tomatoes and their liquid to skillet along with 1/2 cup water, reduce heat to medium, and simmer, stirring occasionally, until thickened slightly, about 15 minutes. Season sauce with salt.

Crack eggs over sauce so that eggs are evenly distributed across sauce’s surface. Cover skillet and cook until yolks are just set, about 5 minutes. Using a spoon, baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk. Sprinkle shakshuka with feta and parsley and serve with pitas, for dipping.

picture and recipe from Smitten Kitchen

Slow Cooker Kielbasa and BBQ Beans

Ingredients

• 2 15 oz cans black beans , drained and rinsed
• 2 15.8 oz Great Northern beans , drained and rinsed
• 1 15.25 oz can kidney beans , drained and rinsed
• 1 onion , diced
• 1/2 cup barbecue sauce
• 3/4 cup ketchup
• 1 tbsp Worcestershire sauce
• 1 tbsp mustard
• 1 tsp chili powder
• 1 tbsp apple cider vinegar
• 1/2 cup maple syrup
• 1/4 cup molasses
• 1 14.5 oz can chicken broth
• 1/2 lb bacon , cooked, cut into bite size pieces
• 2 lbs Kielbasa , cut into bite size pieces

Instructions

1. In a large slow cooker, add all of the ingredients except for the kielbasa and stir gently to combine.
2. Place the kielbasa on top and cover with the lid.
3. Cook on low for 6 to 8 hours or high for 4 to 5 hours. Stir in the kielbasa before serving.

Recipe Notes

I recommend the low setting for this recipe because on high, the beans tend to get dried out. If you need to cook on high due to time constraints, monitor the beans and add more broth or water if necessary.

Moqueca (Brazilian Fish Stew)

1 1/2 lb boneless skinless fresh fish filets (grouper, catfish, trout, halibut) cut into 2” pieces
8 oz. medium fresh shrimp
1/4 cup fresh lime juice
8 cloves of minced garlic
kosher salt and freshly ground pepper to taste
3 tablespoons olive oil
1 small yellow onion, minced
1/2 small yellow onion, thinly shaved/sliced
1 fresh cubanelle, stemmed and seeded (can substitute yellow bell pepper)
2 plum tomatoes (1 minced, 1 thinly sliced) - can substitute 1 can cubed tomatoes, drained
1 cup chicken stock
1 cup coconut milk
2 tablespoons palm oil (Whole Foods or Amazon)
1/4 cup chopped cilantro
1/2 cup minced basil

Toss fish, shrimp, lime juice, half the garlic and salt and pepper in a bowl and set aside.

Heat olive oil in 6 qt. dutch oven over medium heat.  Add minced onion, minced pepper, and cook until translucent.  Add garlic and cook for 1-2 minutes.  Add tomatoes and cook until broken down, approximately 5 minutes.  Then add stock, coconut milk, and palm oil.  Heat until slightly boils.

Drain fish, shrimp and lime juice.  Add to dutch oven and cook until fish and shrimp are barely done (pink shrimp).  Add thinly sliced onion and pepper then cook gently for 5 minutes.

Stir in chopped cilantro and basil.  Season with salt and pepper and serve.

Jake's Shrimp and Grits

1 lb. shrimp peeled and deveined
1 c. stone ground grits (not instant)
3 T. butter
2 c. sharp Cheddar cheese
6 slices of bacon, chopped
4 t. lemon juice
2 T chopped Italian parsley
1 c. thinly sliced scallions
1 large clove garlic, minced
Salt and Pepper (to taste)

Cajun Seasoning

2 t. salt
2 t. garlic powder
2 1/2 t. paprika
1 t. fresh ground black pepper
1 t. onion powder
1 t. cayenne pepper
1 1/4  t. dried oregano
1 1/4 t. dried thyme
1/4 t. red pepper flakes
1 T. lemon juice

Marinate 1 lb. peeled and deveined shrimp in Cajun seasoning.

Cook the bacon crispy and remove from pan. Save 2 T. of bacon grease in the pan.

Cook grits per package instructions.  When done, stir in cheese, butter, salt, and pepper until the cheese and butter have melted and are well mixed.

Cook shrimp in pan with the bacon grease until pink.  Add cooked and sliced bacon, parsley, scallions and garlic. Saute for 3 minutes.
YUM! Enjoy . . . 

Braised Chicken Thighs with Slow-Cooker Marinara

 1 1/2 pounds ripe tomatoes, cored and chopped (about 5 cups)
2 garlic cloves, crushed
1/2 c. chopped yellow onion
3 T. tomato paste
1 (3 inch) piece Parmesan cheese rind
1 bunch basil stems, plus 1/4 c. basil leaves
6 boneless, skinless chicken thighs (about 2 lbs.)
1/2 t. black pepper
2 t. kosher salt, divided
1 T. olive oil
1 lb. uncooked fettuccine, cooked according to package directions
1/4 c. grated Parmesan cheese


Combine tomatoes, garlic, onion, tomato paste, Parmesan rind, and basil stems in a 5- to 6-quart slow cooker.

Sprinkle chicken thighs evenly with pepper and 1 teaspoon of the salt. Heat oil in a large skillet over medium-high. Add chicken to skillet, and cook until golden brown, about 2 minutes per side. Transfer to slow cooker, and nestle into tomato mixture. Cover and cook on LOW until tomatoes have broken down and chicken is very tender and done, 2 to 3 hours.

Transfer chicken to a cutting board to cool slightly. Remove and discard basil stems and Parmesan rind from slow cooker. Stir in remaining 1 teaspoon salt. Process mixture using an immersion blender until mostly smooth, about 30 seconds. Shred chicken into 1-inch pieces, and stir into slow cooker.

Toss pasta with tomato-chicken mixture, and divide evenly among 6 bowls. Top with basil leaves and grated Parmesan.

Sarah's Short Ribs with Chocolate and Rosemary

Sarah’s Short Ribs with Chocolate and Rosemary

1/4 cup diced pancetta (Italian bacon; about 1 1/2 ounces)
6 pounds bone-in short ribs
1 1/2 cups finely chopped onions
1/4 cup finely chopped shallots
1/4 cup finely chopped celery
1/4 cup finely chopped peeled carrots
3 garlic cloves, minced
2 cups dry red wine
3 cups low-salt chicken broth
2 cups chopped drained canned diced tomatoes
2 tablespoons chopped fresh parsley
1 very large fresh thyme sprig
1 bay leaf

3 tablespoons shaved or grated bittersweet chocolate
2 tablespoons unsweetened cocoa powder (preferably Dutch-process)
1 teaspoon finely chopped fresh rosemary

Heat heavy large pot over medium heat. Add pancetta and sauté until crisp. Using slotted spoon, transfer pancetta to paper towels to drain. Sprinkle ribs with salt and pepper. Working in batches, brown ribs in drippings in pot over medium-high heat until brown on all sides, about 8 minutes per batch. Transfer to plate. Add onions and next 4 ingredients to pot. Cover, reduce heat to medium, and cook until vegetables are soft, stirring occasionally, about 10 minutes. Add wine. Boil uncovered until liquid is reduced by half, scraping up browned bits, about 5 minutes. Add broth, tomatoes, parsley, thyme, bay leaf, and pancetta. Return ribs to pot, cover partially, and simmer 1 1/2 hours (or just put them in the crockpot for 6-8 hours on low). Uncover and simmer until rib meat is tender, stirring occasionally, about 1 1/2 hours longer.

Transfer ribs to plate; discard bay leaf. Spoon fat from surface of sauce. Boil sauce until beginning to thicken, about 8 minutes. Reduce heat to medium. Add chocolate, cocoa powder, and rosemary; stir until chocolate melts. Season to taste with salt and pepper. Return ribs to pot. Simmer to rewarm, about 5 minutes.

Rosemary Pork Tenderloin

Rosemary Pork Tenderloin

For the balsamic-rosemary marinade: 

2/3 cup balsamic vinegar 

1/3 cup olive oil 

2 Tbs. soy sauce 

4 1/2 tsp. firmly packed golden brown sugar 

3/4 tsp. freshly ground pepper 

1/2 cup chopped fresh rosemary 

5 garlic cloves, 

2 pork tenderloins, about 2 1/2 lb. total

Salt, to taste

Combine all marinade ingredients in the blender and pulse until garlic and rosemary have a good chop.

Put tenderloins in marinade in a ziplock bag for at least 2 hours, preferably overnight.  

Cook on 300 degree grill for 15 minutes.  Flip tenderloins after first 7 minutes.  Do not cook beyond 141 degrees reading from internal probe temperature.

BBQ Bean Bake

1/2 lb. ground beef, browned
1 small onion, chopped
1/2 green pepper, chopped
6 slices bacon, fried and chopped
1 can pork 'n beans
1 can kidney beans, drained
1 package frozen lima beans (cook as directed on package)
1/2 c. brown sugar
1/2 c. ketchup
1/2 c. BBQ sauce
1 t. dry mustard


Bake at 400 for 45-55 minutes.

Easy Oven Baked Spicy Chicken Tacos

Ingredients

• 1 tablespoon olive oil
• 1/2 pound cooked chicken, shredded
• 1 (1 ounce) packet  Hot & Spicy Taco Seasoning
• 1/2 cup onion, diced
• 1 (14.5 ounce) can diced tomato, drained
• 1 (4.5 ounce) can  Chopped Green Chiles
• 10  Stand and Stuff Taco Shells
• 1/2 (16 ounce) can  Refried Beans
• 2 cups Mexican Blend Cheese, shredded
• Toppings such as  sliced Jalapenos, sour cream, salsa, chopped cilantro, shredded lettuce, or any of your favorite taco toppings!

Instructions

1. Preheat oven to 400 F. Spray a 9 x 13 baking dish with nonstick spray and set aside.
2. Heat olive oil over medium heat in a medium skillet.
3. Add onion to skillet and cook for 2-3 minutes, or until the onion is translucent and fragrant.
4. Stir in the chicken, taco seasoning, tomatoes, and green chiles. Stir to combine fully. Reduce to simmer and allow to cook for 5-8 minutes.
5. Place the taco shells in the baking dish, standing up. I was able to fit 10 taco shells in the dish by adding 2 on each side.
6. Spoon 1 tablespoon of beans into the bottom of each taco shell. Top with the chicken mixture, almost to the top of each shell.
7. Sprinkle each shell generously with shredded cheese, the more the better!
8. Bake for 12-14 minutes or until cheese is fully melted and the edges of the shells are browned.
9. Remove from the oven and top with your favorite items such as jalapenos, sour cream, cilantro, and salsa.
10. Enjoy!
11. ***TIPS: Be sure to drain the tomatoes completely, this will help the taco shells to not get soggy while baking!
12. If you prefer your tacos not spicy, just omit the green chilis and use regular Old El Paso Taco Seasoning. Just as delicious!

from www.thecookierookie.com

Chicken Marinara

• 8 whole Chicken Thighs, Bone-in, Skin-on
•  Salt And Pepper
• 2 Tablespoons Olive Oil
• 1 whole Large Onion, Diced
• 4 cloves Garlic, Minced
• 2 jars (24 Ounces Each) Marinara Sauce
•  Fresh Basil - To Taste
•  Parmesan Cheese, For Sprinkling
• 16 ounces, weight Penne Or Rigatoni

INSTRUCTIONS

Preheat oven to 300 degrees. 

Sprinkle chicken thighs with salt and pepper. Heat olive oil in a large skillet or dutch oven over medium-high heat. Brown chicken thighs quickly on both sides until golden brown, about 2 minutes per side. Remove to a separate plate.

Pour off all but 1 tablespoon grease/oil. Add onions and garlic to pan and stir around to cook, about 2 to 3 minutes. Pour in marinara sauce and stir to heat. Add chicken thighs back into the sauce. Cover and place pan in the oven for 1 1/2 hours. (You may also simmer on the stovetop on the lowest heat possible.)

Cook the pasta according to package instructions Serve 1 chicken thigh with sauce over pasta, adding more marinara if needed. Sprinkle with Parmesan and serve. (For smaller children, you can cut the meat off the bone for them. Chicken is very tender!)

Photo credit: Sandy

Pioneer Woman:recipe

English Baked Beans & Toast

1/4 cup extra virgin olive oil

1 large onion, finely chopped

1/2 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

3 large cloves garlic, minced

1 lb hickory smoked bacon, fried until crispy

5 sprigs fresh thyme, leaves removed

2 large sprigs fresh oregano (keep whole)

1 large sprig rosemary (keep whole)

2 (14 oz.) cans petite diced tomatoes (I use fire-roasted)

1/4 cup brown sugar

1 jalapeno pepper, chopped fine

2 Tablespoons Heinz 57 (or THIS HOMEMADE STEAK SAUCE)

1 Tablespoon Worcestershire sauce

2 teaspoons Dijon mustard (I used Trader Joe’s with white wine)

2 (14 oz.) cans Cannellini beans, rinsed and drained well

1 loaf crusty bread, sliced, buttered and toasted in skillet (like you would grilled cheese)

Heat the oil in a large, heavy bottomed Dutch oven. Add the onion, salt and pepper. Cook for 5 minutes, over medium heat, until translucent and tender. Add garlic. Cook for 1 additional minute. Add most of the fried bacon (save a bit for garnish,) thyme leaves, oregano sprigs and rosemary sprig, tomatoes, brown sugar, jalapeno, steak sauce, Worcestershire, and Dijon. Simmer gently for 20 minutes. Stir in the Cannellini beans. Season to taste with salt and pepper. Cook for an additional 10 minutes.

Liberally butter thick, crusty, rustic bread slices. Toast them in a skillet as you would grilled cheese sandwiches. Place one or two slices on each plate, top with a generous amount of beans. Serve with or without tea and eggs. Garnish with a little more crumbled bacon and finely chopped, fresh parsley if you wish.  We like ours with a soft-yolked, fried egg broken over the top.

from http://chindeep.com/2013/11/01/english-baked-beans-toast/

Caramelized Ham & Swiss Buns

Ingredients

• 1 package (12 ounces) Hawaiian sweet rolls, split

• 1/2 cup horseradish sauce

• 12 slices deli ham

• 6 slices Swiss cheese, halved

• 1/2 cup butter, cubed

• 2 tablespoons finely chopped onion

• 2 tablespoons brown sugar

• 1 tablespoon spicy brown mustard

• 2 teaspoons poppy seeds

• 1-1/2 teaspoons Worcestershire sauce

• 1/4 teaspoon garlic powder

Directions

1. Spread roll bottoms with horseradish sauce. Layer with ham and cheese; replace tops. Arrange in a single layer in a greased 9-in.-square baking pan.
2. In a small skillet, heat butter over medium-high heat. Add onion; cook and stir 1-2 minutes or until tender. Stir in remaining ingredients. Pour over rolls. Refrigerate, covered, several hours or overnight.
3. Preheat oven to 350°. Bake, covered, 25 minutes. Bake, uncovered, 5-10 minutes longer or until golden brown. Yield: 1 dozen.

Balsamic Pot Roast

INGREDIENTS

• 1 3-4 pound boneless roast beef (chuck or round roast)
• 1 cup beef broth
• ½ cup balsamic vinegar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon soy sauce
• 1 tablespoon honey
• ½ teaspoon red pepper flakes
• 4 cloves garlic, chopped

INSTRUCTIONS

1. Place roast beef into the insert of your slow cooker. In a 2-cup measuring cup, mix together all remaining ingredients. Pour over roast beef and set the timer for your slow cooker. (4 hours on High or 6-8 hours on Low)
2. Once roast beef has cooked, remove from slow cooker with tongs into a serving dish. Break apart lightly with two forks and then ladle about ¼ - ½ cup of gravy over roast beef.
3. Store remaining gravy in an airtight container in the refrigerator for another use.

NOTES

If you prefer a more pronounced flavor, once the roast beef has been removed, use a fat separator on the gravy and then pour the gravy into a saucepan over medium heat. Simmer until the gravy has reduced by half.