Serves: 2-4 people
Hands-on time: 20 min
Total time: 20 min
I grabbed this recipe out of one of those BH&G special issues that you find at the supermarket checkout stand. It’s pretty true to the original but we are using leftover chicken instead of making it from scratch. Since the chicken is a leftover from the fridge it helps to take it out and leave it on the counter for about an hour before serving so it isn’t so cold. Sometimes I’ll even zap it in the microwave for 30 seconds before putting it on the salad. Continue reading “Weeknight Chicken + Avocado Lettuce Wraps”
Serves: 4-8 people
Hands-on time: 5 min
Total time: 30 min
This recipe for baked chicken breasts is truly super easy. Baked (or roasted) chicken breasts can easily dry out and taste tough, but this recipe gives consistently moist, delicious results.
2 to 2-1/2 lbs chicken breasts
1 Tbsp Olive oil
1-1/2 Tbsp Adobo or other seasoning blend Continue reading “Super Easy Baked Chicken Breasts”
Serves: 2-4 people
Hands-on time: 20 min
Total time: 40 min
I made this Pork Loin with Pears recipe last year when I found it on the Williams Sonoma website and it was “quite good” or at least that’s what I wrote in my notes. It just so happens that we received a box of Harry and David pears for Christmas this year and I’m looking for something to make with them, so decided to try this recipe again.
I changed a few things this time around. Since I wanted to create a larger quantity of pork, I bought a 3-lb pork loin roast instead of the 1-lb loin the original recipe called for. Obviously this big roast was going to take much longer than the 1-lb loin, so I sliced it into three pieces and increase some of the other ingredients to compensate. Some of the pork is going to be saved for later in the week so I didn’t need to triple the pears and such, just the seasonings and browning oil.
Anyway, here’s the recipe. I think it makes a great-tasting but easy Sunday night meal.
- 1 pork loin roast, about 2.5 to 3 lbs
- Salt and freshly ground pepper
- 2 Tbsp extra-virgin olive oil
- 1 red onion
- 4 pears
- 3 Tbsp honey
- 2 Tbsp balsamic vinegar
- 1 tsp dried thyme (or use 12-15 fresh sprigs if you prefer)
- Peel, trim and cut onion into 6-8 wedges. Put in a bowl.
- Wash and core the pears, and cut them into wedges as well. Add to bowl with onion.
- In a large ovenproof sauté pan (cast iron works great!), warm the olive oil over medium-high heat.
- In the meantime, slice the pork lengthwise into three somewhat equal pieces, approximately 1 lb each. (No need to get too anal about this, cooking is easier when you don’t stress about it :-). Just take your best guess.)
- Sprinkle the pork pieces with salt and pepper and dried thyme (if using). (Go heavy! Bobby Flay overseasons everything and his stuff is friggin awesome.)
- Preheat oven to 400°F.
- When the oil is shimmering (don’t let it smoke), sear the pork, turning occasionally, until browned, 6 to 8 minutes total. Transfer to a plate.
- Add the onion and pears to the pan and sauté for 1 minute. Return the pork to the pan and drizzle with the honey and vinegar. If using fresh thyme sprigs, quickly strip off the leaves add them to the pan. Transfer the pan to the oven and roast until the juices run clear when the pork is pierced with a knife, 15 to 20 minutes.
- Transfer the pork to a cutting board, cover loosely with aluminum foil and let rest for 5 minutes. Cut one of the pieces into 1/2″ thick slices (save the rest for later in the week).
- Serve 1/4 to 1/3 of the sliced pork, pears and onion wedges on each person’s plate and drizzle with the glaze from the pan.
Excellent served with a toothy grain like farro and some steamed broccoli or cauliflower. Mmmm!
Comments? Modifications? Improvements? Tell us below!
Tips and Timesavers
- There’s not a lot you can do to reduce the time on this recipe, as I’ve already reduced it to its essence. Best thing here is to pre-chop your veggies and measure your ingredients, then cook this straight through. Especially if you like to watch TV on your iPad while cooking, like I do (all those little steps makes it hard to multi-task).
Sorry I don’t have this section filled out yet. Coming soon!
- Serving Size:
Sorry, no photos yet! Are you making this? Take pictures and send them to us and you’ll get credit plus a surprise gift!
Serves: 4 people
Hands-on time: 30 min
Total time: 45 min
This roasted salmon recipe came from Cooking Light magazine. The basic recipe is intact but I modified a few things to make it healthier and fixed the time (as usual) to reflect actual prep work. (Read here about why cooking always take longer than the recipe says.)
- 1 Tbsp olive oil
- 1 tsp ground cumin, divided
- 1/2 tsp ground coriander
- 1/8 tsp ground allspice
- 1/2 tsp salt, divided
- fresh ground pepper to taste
- 1/2 head of cauliflower
- 1 small bunch of cilantro
- 1 lemon
- 1 lb salmon filet, skin on
- medium sharp knife
- large mixing spoon
- cutting board
- baking sheet
- aluminum foil
- large bowl
- small bowl
- citrus juicer
- 1-cup dry measuring cup
- set of measuring spoons
- serving bowl
- Preheat oven to 450 degrees F.
- Combine these ingredients in a large bowl:
- olive oil
- 1/2 tsp ground cumin
- 1/4 tsp salt
- fresh ground pepper
- Using the cutting board and sharp knife, remove the hard center stem of the cauliflower, and cut the rest into bite-sized florets.
- Add cauliflower to the bowl with the spice mixture, and toss well with a large spoon.
- Put a layer of aluminum foil on the baking sheet and spread out the spiced cauliflower on it. Put in oven on a center rack. Set timer for 18 minutes.
- Chop cilantro and place in the cauliflower bowl. Using juicer, juice half of the lemon and add 1 Tbsp of lemon juice to the same bowl. (Reserve remaining juice for another purpose, or if you like things really lemony go ahead and throw it into the bowl.) Cut up the other half of lemon into wedges and set aside.
- Combine remaining cumin and salt, plus coriander and allspice in the small bowl.
- Put the salmon filet on another piece of aluminum foil, skin side down, and spread spices evenly over it.
- When timer rings check cauliflower. It should be golden brown but if not leave in oven for 2 more minutes. Remove sheet from oven and turn oven temp down to 400 degrees.
- Move cauliflower and foil off of baking sheet, and carefully slide foil with salmon onto baking sheet. Put sheet with salmon in the oven and set a timer for 12 minutes.
- Put cauliflower back into the bowl with the lemon and cilantro and toss, then move to a serving bowl (optional) and cover loosely with a paper towel.
- When salmon is done, check the center for doneness. The ends will be more done than the middle, which works nicely if your eaters have different preferences for salmon doneness. Otherwise you can cut the two end pieces off and put them on plates, and put the salmon back in the oven for three more minutes. Keep the other pieces warm by covering them with a kitchen towel or paper towel. (Read here about using foil vs towels to keep food warm.)
- Serve with lemon wedges.
Tips and Timesavers
- Use pre-chopped cilantro, but don’t use dried cilantro. If you don’t have any don’t sweat it, the dish will taste fine without it.
- If your ground spices are more than a year old, add half again as much.
- Have the butcher cut your salmon filet into 4 equal pieces and reduce the cooking time to 8-10 minutes.
- Serving Size: 4
- Calories: 270
- Protein: 30
- Fat: 11
- Carbs: 13
- Fiber: 3
- Sugar: 0
Photos coming soon. Got any? Send them to us and if we like them we will post them and you will get credit and points!
This Puerto Rican Roast Pork (traditionally called “Pernil”) recipe was inspired by a friend many years ago who taught me the deliciousness of the cuisine of Puerto Rico.
Note: the pork needs to be seasoned the day before cooking. Make sure to note this in your meal plan on the day before you plan to cook and serve it.