Lemon-Garlic Tilapia with Spinach

Ingredients

• 4 5 -ounce tilapia fillets
• Kosher salt and freshly ground pepper
• 1/4 cup all-purpose flour
• 6 tablespoons extra-virgin olive oil
• 3 cloves garlic, thinly sliced
• 3/4 cup low-sodium chicken broth
• 1/2 cup dry white wine
• Grated zest and juice of 1 lemon, plus wedges for serving
• 1 tablespoon unsalted butter
• 1/4 cup chopped fresh parsley
• 1 5 -ounce package baby spinach (about 8 cups

Directions

Pat the tilapia dry with paper towels, then season with 1/2 teaspoon salt and a few grinds of pepper. Spread the flour on a plate; dredge the tilapia in the flour, tapping off the excess. Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the tilapia and cook until golden brown, about 3 minutes per side. Transfer to a plate; tent with foil to keep warm. Wipe out the skillet.

Heat 3 tablespoons olive oil in the skillet over medium heat. Add the garlic and cook, stirring, until it starts browning, about 2 minutes. Add the chicken broth, wine, and lemon zest and juice. Increase the heat to high, bring to a boil and cook until the liquid is reduced by half, about 5 minutes; season with salt and pepper. Add the butter and whisk until slightly thickened, about 1 minute; stir in the parsley.

Meanwhile, toss the spinach with the remaining 1 tablespoon olive oil and a few grinds of pepper. Divide among plates, top with the fish and drizzle with some pan sauce. Serve with lemon wedges.

*Courtesy of:  http://www.foodnetwork.com/recipes/food-network-kitchens/lemon-garlic-tilapia-with-spinach.html

Lemon Pepper Pasta with Capers

Ingredients:

3 large cloves of garlic, minced
Zest of 1 lemon
1 TBSP butter
1 TBSP olive oil
1 cup chicken broth
1/4 cup cream
1/4 cup capers
salt and freshly ground pepper, to taste
1 8-oz package of Trader Joe's Lemon Pepper Pappardelle Pasta


Directions:

Slowly cook the garlic and lemon zest in the butter and oil, in a heavy saute pan over medium heat.  Stir frequently to keep the garlic from browning.  When the garlic is soft, add the broth and turn the heat to high.  Simmer until reduced by at least one half.  Add the cream and capers.  Turn the heat back to medium and simmer until thick and syrupy.  Taste and season.

Meanwhile, cook the pasta according to package directions (8-10 minutes).  Drain and toss with a dribble of olive oil.  Pour the cream sauce over and toss.  Serve immediately.

Chicken Paprikash

2 Onions, thinly sliced

1 teaspoon kosher salt

2 Tablespoons Hungarian paprika

¼ teaspoon cinnamon

¼ teaspoon cayenne pepper

1 teaspoon sugar

1 garlic clove

3 pounds chicken (breasts or legs, bone in)

½ teaspoon black pepper

2 teaspoons olive oil

1 Tablespoon unsalted butter

½ cup chicken stock

½ cup sour cream

Stir together onions, ½ teaspoon salt, paprika, cinnamon, sugar and cayenne. Spread in the bottom of Crockpot.  Rub garlic over chicken, then sprinkle with salt and pepper. In frying pan over high heat, heat butter and oil. Add chicken and brown, approximately 3 minutes per side. Transfer to Crockpot atop onions.

In same unwashed frying pan over high heat, bring stock to simmer, scraping up brown bits. Pour over chicken and cover. Cook on low five to six hours. About 30 minutes before serving, remove chicken from bone in large pieces and return to pot. Stir in sour cream right before serving. Serve over rice.

*Courtesy of:  http://mmapron.com/2011/07/26/hungarian-chicken-paprikash-for-the-crockpot/

Chimichurri Sauce for Beef Tenderloin

Ingredients:

• 1/4 cup coarsely chopped shallot
• 2 Tbs. sherry vinegar; more as needed
• Kosher salt
• 1 cup (1 oz.) packed fresh flat-leaf parsley
• 1 cup (1 oz.) packed fresh basil
• 1 Tbs. fresh oregano
• 2 small cloves garlic, lightly crushed
• 1 tsp. whole black peppercorns, cracked; more, freshly ground
• 1/2 cup extra-virgin olive oil

Directions:

Put the shallot, vinegar, and 1/2 tsp. salt in a small bowl and let sit for about 30 minutes. Transfer to a food processor, add the parsley, basil, oregano, garlic, and peppercorns and pulse a few times into a coarse purée. While pulsing, add the oil through the feed tube and pulse until combined. Season to taste with salt, freshly ground black pepper, or vinegar.

Make Ahead Tips

This sauce may be made 1 day ahead and kept refrigerated; to preserve its color, press plastic wrap directly on the sauce’s surface. Let the sauce sit at room temperature for at least 15 minutes before serving, as cold can mute flavors. Season again just before serving.

*Courtesy of:  http://www.finecooking.com/recipes/chimichurri-sauce-recipe.aspx

Decadent Hot Chocolate Mix

Ingredients:

1/2 cup (100 grams) granulated sugar
1 tablespoon (8 grams) cornstarch
3 ounces (85 grams) semi- or bittersweet chocolate, roughly chopped
1/2 cup (40 grams) cocoa powder, any kind you like
1/4 teaspoon vanilla extract or the seeds from a tiny segment of fresh vanilla bean
1/8 teaspoon fine sea salt or 1/4 teaspoon kosher salt


Directions:

Combine all ingredients in a food processor and blend until powdery. Don’t have a food processor? Chop or grate the chocolate until it is as fine as you can get it, and stir it into the remaining ingredients. Mixture keeps in an airtight container at room temperature for up to 2 months.

To use: Heat one cup of milk (coconut, almond or others would work here too) in a saucepan over medium heat until steamy. Add 3 tablespoons hot cocoa mix. Whisk over heat for another minute or two, until it begins to simmer and mix is completely dissolved. Pour into mug, top with mini-marshmallows or a dollop of whipped cream and give it to someone you love.

Crockpot Sazon Pork Chops with Peppers, Olives and Potatoes

Ingredients:

• 4 cloves garlic, crushed
• 4 center cut bone-in pork chops, trimmed of excess fat (with bone about 32 oz)
• 1 1/2 tsp sazon (I used my homemade recipe) (coriander, oregano, turmeric, cumin, garlic powder, kosher salt, black pepper)  Can also add a bit of saffron.
• 1 tsp ground cumin
• kosher salt and black pepper to taste, to taste
• 2 tbsp all purpose unbleached flour (for gluten free use sweet rice flour)
• 8 oz yukon gold potato, peeled and diced
• 1 red bell pepper, diced
• 1 (8 oz) can tomato sauce
• 1/4 cup alcapparado (or green pimento olives)
• 1/4 cup plus 1 tbsp fresh chopped cilantro
• 2 dried bay leaves

Directions:

Rub the pork chops with crushed garlic, then add sazon, cumin, 1/4 tsp kosher salt and black pepper. Sprinkle the flour over the chops and add to the slow cooker. Top with the potatoes and peppers.

Pour the tomato sauce and 1/4 cup water over the pork. Add the garlic, alcapparado (or olives), 1/4 cup cilantro and bay leaves. Cook until the potatoes are tender, for me that was on LOW 8 hours. Transfer the pork chops to a platter and remove the bay leaves.

Add the remaining fresh cilantro to the sauce and stir. To serve place 1 chop on each plate with 3/4 cups sauce and vegetables.

*Courtesy of:  http://www.skinnytaste.com/2014/09/crock-pot-sazon-pork-chops-with-peppers.html

Smokin' Hot Pork Tacos

Ingredients:
2 1/2 lb boneless pork rib roast
3 cloves garlic
1 shallot
1 jalapeno, seeded
7 oz chipotle chiles in adobo (1 small can)
juice of 1/2 lime
1 tablespoon avocado oil
1/2 teaspoon hot paprika
1/2 teaspoon Mexican hot chili powder
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt

assembly:
shredded cheddar
shredded red cabbage
halved grape tomatoes
cubed avocado
sour cream
salsa
corn or flour tortillas


Directions:
Place the spices, chiles, garlic, lime juice, oil and shallot into a food processor or blender (I used my Vita-Mix)and pulse until very smooth. Add the mixture to a marinating container or resealable bag. Add the pork and make sure it is fully submerged/coated in the mixture. Refrigerate overnight (about 14-16 hours is good). Add the pork and marinade into to a 4 quart slow cooker. Cook for about 8 hours. Shred the meat with a fork and toss to coat in the sauce.

*Courtesy of:  http://www.coconutandlime.com/2010/04/smokin-hot-pork-tacos.html