Honey Garlic Pork Chops

This recipe is most definitely the easiest pork recipe I have. A simple marinade and quick cook makes these pork chops delicious and juicy! With only 4 ingredients, you can’t go wrong with this simple dish.

Honey Garlic Pork Chops

honey garlic pork chops

Ingredients

1/4 + 1/8 cup honey
3 tbsp soy sauce
6 cloves garlic, minced
6 pork loin chops, boneless, trimmed of excess fat, 4 oz each

Directions

Preheat your oven to 300 degrees.

In a shallow dish, whisk together honey, soy sauce, and garlic. Coat chops in the mixture.

Place the pork chops in a baking pan and spoon the remaining sauce on top of the pork chops. Cook for about 20-30 minutes or until the center temperature is at 160 degrees F.

To Grill instead of Bake:
Reserve left over honey mixture for basting.
Place chops on greased grill over med high heat, close lid and cook. basting 2 times.

Recipe source: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=59689

Advertisements

Baked Halibut with Arugula Salsa Verde

If you want a fresh fish recipe, this is as easy as it comes. This salsa verde and dry rub takes this fish to the next level of freshness. I couldn’t find Halibut in my local grocery store, so I used Rockfish instead. Really, any meaty whitefish will do.

Baked Halibut with Arugula Salsa Verde

baked halibut with arugula salsa verde

Ingredients
Fish Topping:
2 tablespoons chopped fresh chives (I grow garlic chives so I used those)
2 tablespoons finely chopped fresh flat-leaf parsley
1 teaspoon lemon zest

Baked Halibut:
Four 6-ounce halibut fillets, each about 1 1/2 inches thick (I used Rockfish)
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
Arugula Salsa Verde, recipe follows
Lemon wedges for garnish, optional

Arugula Salsa Verde:
1 cup finely chopped arugula
2/3 cup finely chopped fresh flat-leaf parsley
1/4 cup olive oil
1/4 cup capers, rinsed and drained (I omitted the capers just because I am not a fan, but I added a little more salt to balance it out)
Juice of 1/2 large lemon (about 2 tablespoons fresh lemon juice)
Zest of 1 large lemon
3/4 teaspoon kosher salt
1/2 teaspoon dried crushed red pepper

Directions

Baked Halibut:
Position an oven rack in the center of the oven. Preheat the oven to 375 degrees F.

For the fish topping: Mix the chives, parsley and lemon zest in a small bowl. Cover and chill. This can be prepared 4 hours ahead, but keep chilled.

For the baked halibut: Coat the halibut fillets all over with the olive oil. Place the fish on a rimmed baking sheet. Sprinkle with the salt, pepper and chive-lemon topping, pressing slightly to adhere. Bake the fish just until opaque in the center, 9 to 10 minutes. Transfer 1 fish fillet to each of 4 plates. Spoon the Arugula Salsa Verde alongside. Serve with the lemon wedges, if using.

Arugula Salsa Verde:
Stir the arugula, parsley, olive oil, capers, lemon juice, lemon zest, salt and red pepper together in a small bowl. Cover and chill. The salsa can be prepared 4 hours ahead, but let it stand at room temperature 1 hour before serving.

*Since I made this the same night as I was planning on eating it, I didn’t use the recommended prep and stand at room temp times. I am sure if you let the flavors develop for longer periods of time it will be better, but this dish was just as tasty without it!

Recipe source: http://www.foodnetwork.com/recipes/giada-de-laurentiis/baked-halibut-with-arugula-salsa-verde-recipe.html

Baked Herb Lemon Chicken

This chicken dish is one of my all time favorites! It has that lemony fresh taste that I love but still enough garlic and zest from the herbs that my husband can enjoy as well. Best part is, it is so easy to make!

Baked Herb Lemon Chicken

Baked Herb Lemon Chicken

Ingredients

  • 4 Chicken breasts
  • Kosher salt
  • freshly ground black pepper
  • 1 lemon sliced in wedges, 6-8 slices
  • 1/4 cup extra virgin olive oil
  • 9 cloves minced garlic- about 3 Tbs
  • 1/3 cup dry white wine
  • 1 Tbs grated lemon zest (2 lemons)
  •  2 Tbs freshly squeezed lemon juice
  • 1½ tsp dried oregano
  • 1 tsp minced fresh thyme leaves, plus 4 sprigs (or dried thyme)

Directions

Preheat the oven to 425 degrees. Trim any excess fat from the breast and place in a 9 x 13 baking dish skin side up. Repeat with the remaining breasts. Sprinkle the breast with kosher salt and fresh ground pepper. Now slice one lemon lengthwise into 6-8 wedges and set among the chicken breasts in the dish.

Next add the extra virgin olive oil to a small sauté pan and heat over medium-low temperature, once warmed and the minced garlic and cook for just a minute and stirring constantly. Turn the heat off and add the dry white wine, lemon zest, lemon juice, dried oregano, and minced thyme. Pour the warm mixture into the dish to surround the seasoned chicken breasts. Add the 4 sprigs of thyme on top the chicken breasts.

Bake the dish uncovered for 30 to 45 minutes, until the breasts are cooked and reach 165 degrees F. Remove from the oven, cover with aluminum foil and allow resting for 10 minutes before serving.

Transfer the chicken to a serving platter and pour desired amount of cooking liquid onto the platter for service.

Recipe source: http://www.andicakes.com/2011/01/07/baked-herb-lemon-chicken/

Spicy Red Wine Spaghetti

Talk about an “adult” spaghetti. This takes a simple pasta dish and elevates to a level that is so elegant and yet so easy to make! This dish is bound to make a great impression on anyone you make it for!

Spicy Red Wine Spaghetti

spicy red wine spaghetti

Ingredients

Kosher salt
1 pound spaghetti (I recommend not using whole wheat to get that great purple color)
1/4 cup extra-virgin olive oil
3 large cloves garlic, chopped
1 large shallot, halved, thinly sliced into strips
1/2 teaspoon dried crushed red pepper (add more for more of a kick)
One 750ml bottle zinfandel (I recommend using a red wine that you really enjoy to drink)
1 tablespoon tomato paste
1 tablespoon butter
1/4 cup fresh flat-leaf parsley leaves, chopped
4 ounces coarsely crumbled goat cheese

Directions

Bring a large pot of salted water to the boil. Add the pasta and cook for 6 minutes, stirring pasta occasionally, until par-cooked. Drain and reserve the pasta water.

In a 12-inch nonstick skillet, heat the olive oil over medium-high heat. Add the garlic, shallots, crushed red pepper flakes and 1 teaspoon salt. Cook until the garlic becomes fragrant, 1 to 2 minutes.

Add the wine and tomato paste. Bring to a simmer over medium-high heat. Reduce the heat to medium and simmer gently for 3 minutes.

Add the pasta to the skillet. Cook, stirring frequently, until almost all of the wine is absorbed and the pasta is tender but still firm to the bite, about 5 minutes (if the pasta mixture is too dry, add pasta cooking water 1/4 cup at a time).

Stir in the butter and 1 teaspoon salt. Increase the heat, and toss until the wine sauce thickens enough to coat the pasta, about 1 minute. Toss to blend.

Add the parsley and goat cheese and serve.

Recipe source: http://www.foodnetwork.com/recipes/giada-de-laurentiis/spicy-red-wine-spaghetti-recipe.html

Broiled Tilapia with Mustard-Chive Sauce

This is a great easy fish to make for a weeknight meal. It takes only about 15 minutes to prep and cook. The sauce is by far the star of this dish, it would also be great on chicken!

Broiled Tilapia with Mustard-Chive Sauce

broiled tilapia with mustard chive sauce

Ingredients

Fish:
Cooking spray
4 (5 to 6-ounce) tilapia fillets
Extra-virgin olive oil, for drizzling
Kosher salt and freshly ground black pepper
Sauce:
1/4 cup plain, full-fat Greek yogurt
2 teaspoons agave nectar or honey (I used agave)
1 teaspoon Dijon mustard
1/4 cup lemon juice (from 1 large lemon)
2 tablespoons chopped fresh chives
Kosher salt and freshly ground black pepper

Directions

For the fish: Preheat a broiler. Spray a small baking sheet or glass baking dish with  cooking spray. Set aside.

Drizzle the tilapia fillets on both sides with olive oil and season with salt and pepper. Arrange the fillets in a single layer on the prepared baking sheet and broil until cooked through and the flesh flakes easily with a fork, about 6 to 8 minutes. Set aside to cool slightly.

For the sauce: In a small bowl, mix together the yogurt, agave nectar, and mustard until smooth. Whisk in the lemon juice and chives. Season with salt and pepper, to taste.

Transfer the tilapia to a serving platter and drizzle with the sauce.

Recipe source: http://www.foodnetwork.com/recipes/giada-de-laurentiis/broiled-tilapia-with-mustard-chive-sauce-recipe.html