Week of Aug 15th

Roasted Lemon Chicken

Ingredients
2 tsp fresh thyme leaves
1 tsp whole fennel seeds or 1 drop of Fennel essential oil(get it here)
Kosher salt and freshly ground black pepper
1/3 cup good olive oil
1 lemon, halved and sliced 1/4 inch thick
1 yellow onion, halved and sliced 1/4 inch thick
2 large garlic cloves, thinly sliced
1 (4-pound) chicken, remove backbone and butterfly
1/2 cup dry white wine
Juice of 1 lemon

Directions
Preheat the oven to 450 degrees F.
Place the thyme, fennel seeds or oil, 1 tablespoon salt, and 1 teaspoon pepper in a mini food processor and process until ground. Pour the olive oil into a small glass measuring cup, stir in the herb mixture, and set aside.
I love using my cast iron pans to cook in in case you don’t know, so get yours out if you have one. Distribute the lemon slices in a 12-inch cast iron skillet and distribute the onion and garlic on top. Place the chicken, skin side down, on top of the onion and brush with about half the oil and herb mixture. Turn the chicken skin side up, pat it dry with paper towels (very important!), and brush it all over with the rest of the oil and herb mixture.
Roast the chicken for 30 minutes. Pour the wine into the pan (not on the chicken!) and roast for another 10 to15 minutes, until a meat thermometer inserted into the thickest part of the breast registers 155 to 160 degrees.
Remove the chicken from the oven, sprinkle it with the lemon juice, cover the skillet tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Cut the chicken in quarters or eighths, sprinkle with salt, and serve hot with the pan juices, cooked lemon, and onion.

Pesto Salmon

Ingredients

  • 4 (6 oz) skinless salmon fillets
  • 3 tsp olive oil, divided
  • Salt and freshly ground black pepper
  • 4 Tbsp pesto, homemade or store-bought (half of the homemade recipe will be enough)
  • 4 tsp fresh lemon juice
  • 1 pint grape tomatoes, halved

Directions

  • Preheat oven to 400 degrees.  Place salmon fillet on center of piece of foil. Season both sides of salmon with salt and pepper and then spread 1 Tbsp pesto over top. Drizzle 1 tsp lemon juice and 2 tsp olive oil over each fillet. Toss tomatoes with 1 tsp olive oil and season lightly with salt. Spread over each salmon fillet. Wrap sides of foil in and roll and crimp edge to seal, then wrap ends upward to seal (don’t wrap too tightly you want the heat to be able to circulate well).
  • Place side by side on a baking sheet and bake in preheated oven until salmon has cooked through, about 20 – 28 minutes (cook time will vary depending on thickness of salmon and desired degree of doneness).

Baked Thai Salmon

Ingredients

  • 6 x 6 oz sockeye salmon fillets, NOT FARM RAISED
  • Pinch of salt
  • 1/2 cup + 2 tbsp Thai sweet chili sauce, divided
  • 2 – 3 tbsp green onions, chopped
  • Olive oil

Directions

  1. In a large baking dish, lay down salmon fillets in a row. Each fillet – sprinkle with a pinch of salt and top with 1 tbsp Thai sweet chili sauce. Brush or rub with your fingers to coat fish with sauce evenly on top, bottom and sides. Cover and let marinate in the fridge for at least 2 hours or overnight is the best (up to 24 hours).
  2. Turn on oven’s broiler on High and position top oven rack 5″ – 6″ below the heat source. Line large baking sheet with unbleached parchment paper, brush with olive oil and place salmon fillets skin side down (if any). Coat with remaining marinade from the dish (if any).
  3. Broil for 8 minutes, rotating baking sheet once. Remove from the oven and brush top of each fillet with 2 tsp of Thai sweet chili sauce. Return to the oven and broil for another 5 minutes or until salmon has caramelized. Serve hot garnished with green onions, extra sauce (if desired). Think of brown rice or quinoa on the side.

Crispy Balsamic Chicken

INGREDIENTS

  • 1/4 c. plus 3 tablespoons extra-virgin olive oil
  • 1 tbsp. balsamic vinegar
  • 1 tbsp. fresh thyme leaves
  • 1 tbsp. freshly chopped rosemary
  • kosher salt
  • Freshly ground black pepper
  • 4 bone-in skin-on chicken thighs
  • 10 whole peeled garlic cloves, ends trimmed
  • 2 tbsp. freshly grated Parmesan, for garnish

DIRECTIONS

  1. Preheat oven to 425 degrees. In a large bowl, whisk together 1/4 cup olive oil, balsamic, thyme, and rosemary and season generously with salt and pepper. Add chicken thighs and toss to coat.
  2. Heat a large oven-safe skillet over medium-high heat. Add 1 tablespoon olive oil and sear chicken thighs skin-side down until crispy, 2 to 4 minutes per side. Transfer chicken to a plate. Wipe out skillet, if desired.
  3. Return chicken to skillet and bake until chicken is cooked through.
  4. Garnish with Parmesan and serve.

Cabbage Roll Soup

Ingredients

  • 1/2 large onion, diced
  • 1 cloves garlic, minced
  • 1 lb lean ground beef
  • 1/2 cup uncooked long grain rice
  • 1/2 medium head cabbage, chopped (core removed)
  • 1 (14 ounce) can diced tomatoes
  • 1 tablespoons tomato paste
  • 2 cups beef broth (CHECK OUT MY HOME MADE ONE HERE)
  • 3/4 cups V8 or other vegetable juice
  • 1/2 teaspoon paprika
  • 1/2 teaspoon thyme
  • 2 teaspoons Worcestershire sauce
  • 1 bay leaf
  • salt and pepper, to taste
Instructions
  1. In a large pot, brown onion, garlic, and beef. Drain any fat.
  2. Stir in chopped cabbage and let cook until slightly softened (about 3 minutes).
  3. Add all remaining ingredients, bring to a boil and reduced heat to medium low. Cover and simmer on low until rice is fully cooked (about 25-30 minutes)
  4. Remove bay leaf and serve.

This is delicious on a chilly winter day!