Parmesan Crusted Cod

I have never finished a whole piece of fish before in my life, until now! The inside is flaky and moist, and the Parmesan topping has a great crunch to it! It reminds me of my husbands favorite dish from a local Italian restaurant. So good!

Ingredients:

2 (6 oz) cod fillets
1 oz. grated Parmesan
1/4 c. panko
1 oz. butter, softened
Salt and pepper
Lemon, cut into wedges

Preheat the oven to 400 degrees. In a mixing bowl, combine the Parmesan, panko and butter together. Line a baking sheet with tinfoil and spray with non stick cooking spray. Season each side of the fish with salt and pepper. Place both fillets on the prepared sheet. Divide the breading in half and press onto the top of each piece of fish. Bake in the oven for 15-20 minutes until the top is golden brown. Serve with lemon wedges.

The Perfect Filet Mignon with Compound Butter

Filet Mignon is my FAVORITE cut of meat, and when cooked right, slices through like butter. This recipe shows you how I like to cook my filet so that the inside is perfectly juicy and topped with melted flavorful butter.

Ingredients:

2 (6 oz.) Filets Mignon
3 Thyme Sprigs, leaves taken off
1 tsp. Parmesan cheese
1 oz. Butter, room temperature
1 garlic clove, minced (use roasted from a jar if you have it)
1 tsp. olive oil
Salt and Pepper

Preheat your oven to 425 degrees. Line a baking sheet with foil and spray with non stick cooking spray and set aside. Place a medium size pan on medium high heat. Season both filets with the salt and pepper. To the pan, add the olive oil and steaks. Cook each side of the steak for around 3-4 minutes per side, without disturbing, to brown each side. Transfer the filets onto the prepared baking sheet and cook in the oven for 6-10 minutes until the inside is tender and cooked to whichever state you prefer (mine are usually to medium-rare).

While the steak is cooking, combine the butter, garlic, most of the thyme and Parmesan to a small bowl. Using a fork or the back side of a spoon, mix the ingredients together. Place in the refrigerator while the steaks continue to cook. When the steaks are done, let them rest for 5 minutes. Slice against the grain and place on your plates. Top each with half of the compound butter and sprinkle with the remaining thyme.

*As shown in the picture, this is great served with roasted or boiled asparagus, and mashed cauliflower or potatoes!

Taco Loaded Sweet Potatoes

This is one of the best sweet potato recipes I have ever made. I am always in love with Mexican food flavors and this recipe doesn't disappoint! This is a vegetarian dish and so filling even my husband couldn't finish it. I added over-easy eggs on top but if you don't eat eggs, leaving them off won't change the awesomeness at all. The soft potato, spicy beans, crunchy fried tortilla and sour cream give this dish all of the textures and flavors that make a dish amazing. they only took about 15 minutes to make since they are cooked in the microwave and just finished in the oven, and they are the perfect comfort food for the cold rainy/snow season!

Ingredients:

2 large sweet potatoes
2 6 inch white corn tortillas, halved and cut into thin strips
1 shallot, peeled and chopped
1 can (15.5 oz) black beans, drained and rinsed
1 Roma tomato, chopped
1/2 jalapeno pepper, seeded and fine diced
1/4 c. fresh cilantro, rough chopped
1 Tbs. Taco seasoning
1 c. shredded white cheddar
Sour cream
* Optional: 2 Fried Eggs


Pierce the sweet potatoes with a fork multiple times on the outside of the sweet potatoes. Microwave them for 10 minutes (or more) until the outside of the potato is easily pierced with a fork. While the potatoes are cooking, preheat the oven to 450 degrees.

Layer a small plate with a piece of paper towel. In a medium size frying pan, heat a pan over medium-high heat add 3 Tbs. of olive oil. When the oil is hot add in the corn tortillas and continually stir until the color turns a golden brown and they are crunchy. Scoop out of the oil and place to cool on the paper towel. Sprinkle with a small amount of salt.

In the same pan (no need to wipe down), add the shallot and jalapeno. Cook until the onions are softened, which is about 3-5 minutes. Add in the beans, half of the taco seasoning and 1/2 c. water. Cook until the water has evaporated (another 5 minutes). Remove the pan from the heat.

Cut each sweet potato in half 3/4 of the way down, and place on a baking sheet lined with tinfoil and cooking spray. Sprinkle the insides with the remaining taco seasoning and half of the white cheddar. Bake for 5 minutes until the cheese is melted.

Place each potato on your serving plates. Divide the bean mixture in half and spoon into the middle of the potatoes. Top with the fried egg (optional), cilantro, tomato, sour cream, the remaining shredded cheese and last but not least, the fried corn tortilla strips.

Chicken Scaloppine

Ingredients:

6-8 oz. Cremini mushrooms, quartered
1 shallot, minced
2 garlic cloves, minced
1 lemon, zested and halved
2 chicken breasts, boneless and skinless, 1 inch thick or pounded out that way
5 oz. angel hair pasta, cooked al dente, reserve 1/2 c. pasta water
2 oz. white cooking wine
4 oz. light cream
1 c. shaved Parmesan cheese

Place a medium size pan over medium heat and add 2 tsp. olive oil. Season both sides of the chicken with salt and pepper and place in the heated oil. Cook for 6 minutes undisturbed (do not touch them!), flip, and cook for another 5 minutes. Set the chicken aside and place the pan back on the heat. Add 2 tsp. olive oil and mushrooms, and cook for 1 minute. Stir in the shallot and garlic and cook for 1 more minute. Add in the wine, and juice from half of the lemon. Cook for 2 minutes. Add in the cream and pasta water and bring the mixture to a boil. Turn back down to medium heat and simmer for 5 minutes.

Add the cooked pasta and half of the Parmesan back into the sauce and stir together. Season the mixture again with salt and pepper to taste. Divide the pasta and sauce among two plates. Slice the chicken and place a chicken breast on top of each pasta mound. Sprinkle the top of the chicken with lemon zest and the remaining shaved Parmesan cheese.

Best Baked Mesquite BBQ Chicken

If you need a great juicy BBQ chicken recipe but don't feel like firing up the grill, then look no further!

Ingredients:
2 boneless, skinless chicken breasts
1/2 Tbs. mesquite seasoning
3 oz. sweet baby ray's
Olive oil

Preheat the oven to 450 degrees. Line a pan with tinfoil and spray with nonstick cooking spray. Heat 1 tsp. olive oil in a medium non-stick pan over medium heat. Season chicken breasts with the mesquite seasoning on both sides. Place in the prepared pan and cook on each side for 2-3 minutes, only browning the outside.

Place the chicken on the prepared pan and bake for 8-10 minutes.

Chicken Diane

Ingredients:

1 large potato, peeled and cut into 1" cubes
1 large bunch green beans
6 oz. cremini mushrooms, sliced
1 shallot, small diced
2 bone-in, with skin chicken breasts
4 oz. light cream
4 Tbs. sherry wine
2 tsp. chicken base (liquid)
1 Tbs. Dijon mustard
Olive oil
salt and pepper

Preheat the oven to 425 degrees and line a baking sheet with tinfoil sprayed with non stick cooking spray. Add chopped potatoes to a medium size pot and pour water until it covers the potatoes. Boil and then simmer for 15 minutes. Drain, place back in the pan and mash while adding half of the cream, salt and pepper. Cover with a lid to keep warm while the chicken is finishing.

While your potatoes are boiling still, heat 2 tsp. olive oil in a pan and heat to medium-high. Add chicken skin side down to brown, cooking for about 5-7 minutes. Flip over and place onto the prepared baking sheet, and bake for 18-20 minutes. Rest the chicken.

To the same pan the chicken browned in, add the mushrooms and cook for 2 minutes. Add the shallots and cook for another few minutes. Add the sherry, cream, chicken base and Dijon and bring to a boil. Reduce to simmer and cook for 3-4 minutes until thicker.

Boil the green beans in a pot for about 3-4 minutes until just cooked and a vibrant green. Drain and season with salt and pepper. Place the chicken on two serving plates. Divide the potatoes in half, and the green beans and place next to the chicken. Top the potatoes with chives. Pour half the sauce on each plate next to the chicken, so you don't make the crispy chicken skin soggy.

Baked Honey Salmon

Ingredients:

2 12oz. salmon fillets
1 Tbs. honey
1 1/2 Tbs. butter
Salt and pepper

Preheat the oven to 450 degrees. Prepare a baking sheet with foil and spray with non stick cooking spray. Set the butter in a small bowl and let soften. Place a large non stick pan to medium-high heat. Add 1 tsp. olive oil to the pan, season the fillets with salt and pepper, and place the fish flesh side down. Sear 3 minutes, flip, cook 1 minute and then place on the prepared sheet. Bake for 6 minutes.

To the butter, add the honey and mix until smooth. Place a slice of salmon on each plate and divide the butter in half, letting melt on top of both fillets.

Grilled Chicken with Pear and Goat Cheese Salad

Sweet pear, tart cherries and goat cheese, and perfectly grilled chicken. What combination could possibly go better for a summer salad?

Ingredients:
1 small red onion, thinly sliced
1 Red Pear (Anjou), quartered and thinly sliced
3 Tbs. balsamic vinegar
1 Tbs. honey
2 boneless skinless chicken breasts, fat trimmed
2 Tbs. chopped walnuts
3 oz. spinach (i prefer stems trimmed)
1 oz. goat cheese, crumbled
2 Tbs. dried cherries, chopped
Olive Oil
Salt and Pepper

Preheat the oven to 400 degrees. Prepare a baking sheet with tinfoil and spray with non stick cooking spray. Spread out the sliced onion on the prepared sheet and bake for 15-18 minutes.

In a small bowl, combine the balsamic, 1 Tbs. olive oil, honey, salt and pepper. Set aside. Meanwhile, season the chicken breasts with salt and pepper. Set a grill pan on medium heat. Drizzle the chicken with olive oil (about 1 tsp. each) and place on the grill. Cook for 5 minutes on each side and let rest while gathering the salad ingredients.

In a small skillet, toast the walnuts on medium-high heat for about 2 minutes, stirring constantly. Place the spinach in a bowl and add 1 Tbs. of the balsamic mix; toss together. Divide the spinach onto two serving plates. Top with the sliced pear, chopped walnuts and cherries, and crumbled goat cheese. Drizzle with more fo the balsamic dressing. Slice the chicken into strips and place next to the salad. (Serve with a small bowl of the dressing instead of drizzling if you are worried about the spinach wilting.)

Deconstructed Pot Roast

Ingredients:
2 potatoes, peeled and cut into 1 inch cubes
2 oz. sour cream
2 large carrots, trimmed and chopped
2 sirloin steaks
2 tsp. beef demi-glaze
1 tsp. pot roast seasoning
6 oz. butter
1/2 c. fresh peas
Olive oil
Salt and pepper

Preheat the oven to 425 degrees. Prepare a baking sheet with tinfoil and spray with non stick cooking spray. Add the potatoes to a medium size bowl, water salted, and boil for 15-18 minutes. Drain and return the potatoes back to the pot. Mash in the sour cream, salt and pepper until smooth. Cover and set aside. Add the carrots to the prepared sheet and bake for 16 minutes. Add the peas and continue to roast 2-3 minutes.

While the potatoes are boiling, and the carrots are roasting, season the steaks with salt and pepper. In a medium size pan on medium-high heat, add 1 tsp. olive oil. Cook 3-4 minutes per side. Transfer the steaks to a plate and let sit. To the same pan, add 1/2 c. water, glaze and seasoning and bring to boil. Reduce to simmer and return the steaks back to the pan. Cook for another 1-2 minutes per side. (Add more water if necessary depending on sauce amount.) Remove the steaks from the pan again and let sit. Add the butter to the pan and swirl in the butter.

Place the mashed potatoes on your serving plate and if you wish, top with extra butter and chopped chives. Place the steak next to the potatoes and pour the sauce, divided in half, on top of each steak (after slicing). Serve with a side of the carrots and peas.

Pork with Mustard Thyme Butter and Roasted Kale and Red Onion Salad

Ingredients:
1 Tbs. butter, room temperature
6 oz. kalettes (or chopped kale)
1 small red onion, sliced
2 garlic cloves
3 sprigs of thyme, stemmed
2 boneless pork chops, fat trimmed
2 tsp. course ground mustard
Olive oil
Salt and pepper

Preheat the oven to 425 degrees. Line a baking sheet with tinfoil and spray with non stick cooking spray. Spread the kale and onion in an even layer on the prepared sheet and bake for 10-12 minutes.

While the kale is cooking, season the pork chops with salt and pepper. Add a teaspoon of olive oil to a medium size pan at medium-high heat. Cook for approximately 2-3 minutes on each side. Place the pork chops on a sheet pan and put in the oven for 6-8 minutes until fully cooked. Let rest while getting the plates ready.

In a small bowl, mix the butter, mustard, thyme and 1/4 tsp. pepper together. Add the kale and onion to the plate, pork chops next to the salad, and then top each chop with half of the thyme butter.

Honey Mustard Pork Medallions with Apple Slaw

This recipe is great for a summer dish. All you need is one pan, one bowl, and little prep time. With a sweet honey mustard sauce on quick cooking pork slices, and a side of crunchy coleslaw, this recipe will have you hooked!

Ingredients:

Pork tenderloin (small tenderloin of any size)
3-4 Tbs. honey mustard dressing
2 Tbs. brown sugar
1 tsp. Frank's Red Hot Sauce
1 Apple (Fuji), cored, quartered and thinly sliced
1/4 c. honey roasted peanuts, chopped
4 oz. coleslaw mix (cabbage and carrot)
4 Tbs. apple cider vinegar
Olive oil
Salt and pepper

In a large mixing bowl, combine the apple, slaw mix, half the vinegar, 2 tsp. olive oil, 1/4 tsp. salt, and 1/4 tsp. pepper. Toss everything together and set aside.

Cut the pork tenderloin into 1/2 inch thick round slices. Season both sides with salt and pepper. Preheat a medium size pan to medium-high heat and add 2 tsp. of olive oil and the pork medallions to the pan. Cook on each side for 3-4 minutes. Transfer to a plate and rest for 3 minutes.

To the same pan, add the honey mustard dressing, brown sugar, remaining vinegar, and hot sauce and stir. Bring the pan to a boil, reduce, and simmer 1-2 minutes until it reaches a thicker consistency. Add the pork slices back to the sauce in the pan and coat.

Serve the pork slices with a healthy portion of slaw on the side. Drizzle the pork with the sauce from the pan.

Balsamic Mushroom and Chicken

This recipe is loaded with mushrooms. If you do not like mushrooms, please use common sense and do not try this....because again, it is mushroom heaven. The low and slow way they are cooked makes them almost the consistency of butter; it is unreal. The balsamic and chicken broth makes a sweet and tangy sauce that keeps the chicken incredibly soft. 

Ingredients:

1 1/2 lbs. chicken breasts, boneless, skinless
1 Tbs. salt and pepper
2 Tbs. olive oil
6 cloves garlic, minced
2 (8 oz.) containers mushrooms, thinly sliced
1/3 c. balsamic vinegar
3/4 c. chicken broth
1 bay leaf
1 tsp. dried thyme
2 Tbs. butter, salted, cubed

Heat the olive oil in a large skillet over medium-high heat. Season the chicken on both sides and place into the pan. Cook for 5 minutes, flip, and cook for another 3 minutes. Remove the chicken from the pan and set aside.

Add the garlic and mushrooms to the pan and stir to combine. Cook the mushroom mixture for 5 minutes until the mushrooms soften slightly.

Place the chicken breasts back on top. Add in the vinegar, broth, bay leaf and thyme. Cover the pan with a lid and cook for 10 minutes. Stir everything as best as you can and cook for another 5 minutes without the lid. Add in the butter and cook for 2 more minutes until the butter is melted and combined. Let cool slightly so that the sauce thickens more and place the chicken on your serving platter. Pour the mushrooms and cooking liquid on top.