Category: Main Ingredient

Main Ingredient

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Pan Fried Fish

What You Need

Ingredients
1 6- to 8-ounce white fish fillet per person, such as tilapia (pictured), cod, bass, grouper, haddock, catfish or snapper (worked great for rainbow trout)
Salt
Pepper
2 tablespoons olive oil or butter
To serve: lemon wedges, minced herbs, capers, etc.

Equipment
Skillet, non-stick, cast-iron, or stainless steel
Fish spatula or other thin spatula, for flipping

Instructions

  1. Pat the fish dry: Use a paper towel to pat the fish dry on both sides.
  2. Sprinkle with salt and pepper: Sprinkle the top of the fish generously with salt and pepper.
  3. Warm the oil in the skillet: Warm the olive oil or butter in a skillet over medium-high heat. The pan is ready when a flick of water sizzles on contact with the pan.
  4. Lay the fish in the hot pan: Lay the fish, seasoned-side down, in the pan. (It will probably bow up as the proteins contract – you can either hold down for a few seconds with the spatula or put a clean-bottomed pan on top for a minute)
  5. Cook for 2 to 3 minutes: Cook the fish for 2 to 3 minutes without moving it. When ready to flip, the underside should look golden and crispy. It should also release fairly easily from the pan using a fish spatula. (Not a problem in an non-stick skillet!)
  6. Season the other side of the fish: While the first side cooks, season the other side with salt and pepper.
  7. Flip the fish and cook for another 2 to 3 minutes: Flip the fish to the second side and cook for another 2 to 3 minutes. When ready, the fish will be opaque all the way through and flake apart easily.
  8. Serve immediately: Serve the fish while still hot from the pan with any finishing garnishes. White fish can often be very flakey after cooking; don’t worry if it flakes apart a bit as you serve it.
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Hasselback Potatoes

What You Need

Ingredients
4 large potatoes, Yukon Gold, Russet, or Red Bliss
4 tablespoons melted butter, olive oil, duck fat, bacon fat, coconut oil, or a mix
Salt
Pepper
Optional extras: minced fresh herbs, spices, grated cheese, bread crumbs, panko crumbs

Equipment
Chef’s knife
Large serving spoon (optional)
Baking dish, oven-safe skillet, or baking sheet

Instructions

  1. Heat the oven to 425°F with a rack in the lower-middle position.
  2. Wash and dry the potatoes: Scrub the potatoes clean and pat them dry. Alternatively, you can peel the skins off.
  3. Cut slits in the potatoes, leaving the bottom intact: Cut slits into the potato, stopping just before you cut through so that the slices stay connected at the bottom of the potato. Space the slices 1/8-inch to 1/4-inch apart. You can rest the potato in a large serving and use that as a guide for when to stop slicing — slice straight down and when your knife hits the edge of the spoon, stop slicing.
  4. Brush the potatoes with half the fat: Arrange the potatoes in a baking dish. Brush the potatoes all over with butter or other fat, including the bottoms.
  5. Sprinkle with salt and pepper: Sprinkle the potatoes generously with salt and pepper.
  6. Bake 30 minutes, then brush with butter: Bake the potatoes for 30 minutes. At this point, the layers will start separating. Remove the pan from the oven and brush the potatoes again with fat — you can nudge the layers apart if they’re still sticking together. Make sure some of the fat drips down into the space between the slices.
  7. Bake another 30 to 40 minutes: Bake for another 30 to 40 minutes, until the potatoes are crispy on the edges and easily pieced in the middles with a paring knife. If you’re adding any extras, stuff those into the slits and sprinkle over the top 5 to 10 minutes before the end of cooking. (Total baking time is 60 to 70 minutes for average potatoes; if your potatoes are on the small side or are larger, adjust cooking time accordingly.)
  8. Serve immediately: These potatoes are best straight from the oven while the edges are at their crispiest.
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Herb Roasted Chicken & Potatoes

Chicken and potatoes, seasoned with parsley, thyme and garlic powder, roast so quickly in a high heat oven that you can make it on a busy weeknight.

Ingredients

Serves: 6

 

Directions

10 mins Prep time 35 mins Cook time

  • Preheat oven to 425°F. Mix oil and seasonings in large bowl. Add chicken and potatoes; toss to coat well.
  • Arrange chicken and potatoes in single layer on foil-lined 15x10x1-inch baking pan sprayed with no stick cooking spray.
  • Roast 30 to 35 minutes or until chicken is cooked through and potatoes are tender, turning potatoes occasionally.
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Herb Roasted Pork Loin and Potatoes

Ingredients

  • 6 medium potatoes, peeled and quartered
  • 2 tablespoons olive oil
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • 1 1/2 teaspoons chopped fresh chives
  • salt and pepper to taste
  • 1 (4 pound) boneless pork loin roast
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • salt and pepper to taste

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a pot with enough water to cover, boil the potatoes for about 10 minutes. Drain, cool, and place in a bowl. Toss with olive oil, 1/2 teaspoon thyme, 1/2 teaspoon garlic powder, chives, salt, and pepper.
  3. Rub the pork loin roast with 1 teaspoon thyme, 1 teaspoon garlic powder, and onion powder. Sprinkle with salt and pepper.
  4. Place the roast on a rack in a shallow roasting pan, and cook 50 minutes in the preheated oven. Arrange the potatoes around the roast, and continue cooking 50 minutes, to an internal temperature of 160 degrees F (70 degrees C). Remove from heat, cover with foil, and let sit 15 minutes before slicing.
  • 6 medium potatoes, peeled and quartered
  • 2 tablespoons olive oil
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • 1 1/2 teaspoons chopped fresh chives
  • salt and pepper to taste
  • 1 (4 pound) boneless pork loin roast
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • salt and pepper to taste

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a pot with enough water to cover, boil the potatoes for about 10 minutes. Drain, cool, and place in a bowl. Toss with olive oil, 1/2 teaspoon thyme, 1/2 teaspoon garlic powder, chives, salt, and pepper.
  3. Rub the pork loin roast with 1 teaspoon thyme, 1 teaspoon garlic powder, and onion powder. Sprinkle with salt and pepper.
  4. Place the roast on a rack in a shallow roasting pan, and cook 50 minutes in the preheated oven. Arrange the potatoes around the roast, and continue cooking 50 minutes, to an internal temperature of 160 degrees F (70 degrees C). Remove from heat, cover with foil, and let sit 15 minutes before slicing.
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Herb-Roasted Chicken Breasts

Ingredients

  • 3 large garlic cloves, chopped
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • 6 large chicken breast halves with skin and bones
  • 3 tablespoons olive oil
  • 1/3 cup dry white wine

Preparation

    1. Preheat oven to 375°F. Combine garlic, rosemary and thyme in small bowl. Arrange chicken in large roasting pan Sprinkle chicken with salt and pepper. Rub with garlic mixture; drizzle with olive oil. Pour wine into bottom of pan. Bake chicken until just cooked through, about 30 minutes. Remove from oven.
    2. Preheat broiler. Broil chicken until skin browns, about 3 minutes. Transfer chicken to platter and serve.
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Honey Garlic Chicken

Ingredients

  • 6 chicken thighs, bone-in and skin on
  • ½ cup low sodium soy sauce
  • ¼ cup ketchup
  • ¼ cup honey
  • 4 cloves garlic, minced

Instructions

  1. *Prep time does not include marinating time*
  2. Add soy sauce, ketchup honey and garlic to a large ziplock bag. Add in chicken thighs and marinate for 1-2 hours.
  3. When you are ready to cook preheat the oven to 350 degrees.
  4. Spray a 13 x 9 pan with cooking spray.
  5. Remove chicken from the marinade and place on the prepared pan skin side up. Reserve the marinade.
  6. Place in the oven uncovered and bake for 30 minutes or until the internal temperature reaches 165 degrees.
  7. If you want a crispier skin turn the oven to broil and bake for an additional 3-5 minutes.
  8. Meanwhile while the chicken is cooking add the reserved marinade to a medium saucepan.
  9. Bring it to a boil and reduce heat to simmer. Cook for 5 minutes.
  10. If sauce is not thick enough you can always add 1 teaspoon cornstarch + 1 tablespoon water.
  11. When chicken comes out of the oven brush on the sauce and serve immediately.
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Honey-Garlic Slow Cooker Chicken Thighs

Ingredients

  • 4 skinless, boneless chicken thighs
  • 1/2 cup soy sauce
  • 1/2 cup ketchup
  • 1/3 cup honey
  • 3 cloves garlic, minced
  • 1 teaspoon dried basil

Directions

  1. Lay chicken thighs into the bottom of a 4-quart slow cooker.
  2. Whisk soy sauce, ketchup, honey, garlic, and basil together in a bowl; pour over the chicken.
  3. Cook on Low for 6 hours.
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Honey Soy Pork Chops Recipe

  • Prep time:  5 mins
  • Cook time:  21 mins
  • Total time:  26 mins

Pork chops make a favorite family recipe. This honey soy pork chops recipe is simple to make and a recipe the whole family will enjoy!

Author: Robyn Stone | Add a Pinch

Serves: 6 – 8

Ingredients

  • nonstick cooking spray or olive oil
  • 8 pork chops
  • ¼ cup soy sauce
  • ½ cup honey
  • 1 tablespoon Montreal steak seasoning
  • 2 cloves garlic, minced
  • pinch of ground ginger
  • pinch red pepper flakes

Instructions

  1. Slow Cooker Method
  2. Spray bottom and sides of slow cooker with nonstick cooking spray.
  3. Mix soy sauce, honey, Montreal seasoning, garlic, ginger, and red pepper flakes in a small bowl or 2-cup measuring cup.
  4. Arrange pork chops in slow cooker, coating each one with honey sauce mixture. Pour remaining mixture over chops. Cook on low for 6 hours.
  5. Skillet Method
  6. Preheat oven to 350º F. Drizzle olive oil into skillet over medium heat. Arrange pork chops in skillet and cook on each side for 3-5 minutes, until lightly browned. While cooking, mix together soy sauce, honey, Montreal seasoning, garlic, ginger, and red pepper flakes in a small bowl or 2-cup measuring cup. Pour over pork chops and place in the oven for 15 minutes.

Note:  Pork Chops should be pretty thick to avoid being dry and overcooked.

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Ham & Cheese Calzone

Ingredients:
2 tbsp (30 mL) mayonnaise
2 tsp (10 mL) Dijon mustard
1 cup (250 mL) fresh broccoli florets
(about 2 oz/60 g)
1 8-oz (250-g) slice smoked deli ham (about ½ in./1 cm thick)
½ small onion
8 oz (250 g) Swiss cheese, grated, divided
1 tbsp (15 mL) vegetable oil, divided
2 pkg (13.8 oz/283 g) refrigerated pizza crust
1 oz (30 g) Parmesan cheese, grated

Directions:
1. Preheat oven to 450°F (230°C). Combine mayonnaise and mustard in Classic Batter Bowl; mix well with Small Mix ‘N Scraper®. With Utility Knife, cut broccoli into small florets; dice ham. Using Food Chopper, coarsely chop onion. Grate Swiss cheese with Ultimate Mandoline fitted with grating blade. Combine broccoli, ham, onion and half of the Swiss cheese in batter bowl; mix well.
2. Lightly brush Large Bar Pan with 1 tsp (5 mL) of the oil using Chef’s Silicone Basting Brush. Unroll one package of dough onto bottom of bar pan, gently stretching and pressing dough to cover bottom. Sprinkle with remaining Swiss cheese to within 1 in. (2.5 cm) of edges; spoon ham mixture over cheese. Unroll remaining dough directly over filling, matching edges of dough and shaping to fit as dough is unrolled. Trim ½ in. (1 cm) off sides of dough with Utility Knife. Press edges to seal with Mini-Tart Shaper. Brush remaining oil over dough. Using Utility Knife, make 12 slits, in three rows of four each, into top crust.
3. Bake 14-16 minutes or until golden brown. Meanwhile, grate Parmesan cheese using Microplane® Adjustable Grater-Fine; sprinkle over calzone. Return calzone to oven; bake 2-3 minutes or until cheese is melted and crust is deep golden brown. Slice with Pizza Cutter; serve with Mini-Serving Spatula.
Yield: 8 servings
Nutrients per serving: Calories 440, Total Fat 18 g, Saturated Fat 7 g, Cholesterol 40 mg, Sodium 1240 mg, Carbohydrate 49 g, Fiber 2 g, Protein 22g
Cook’s Tips: Choose smoked rather than boiled ham to keep the crust from becoming soggy.

© 2011The Pampered Chef used under license.

www.pamperedchef.com

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Grilled Beer Can Chicken with Smoky Barbecue Rub & Bourbon Butter

INGREDIENTS:

The Chicken:

  • One 3 1/2- to 4-pound fryer
  • chicken, neck and giblets removed
  • 3 tablespoons Smoky Barbecue Rub, divided (see recipe)
  • One 12-ounce can light beer

The Bourbon Butter:

  • 6 ounces butter, cut into small pieces
  • 1/4 cup brown sugar
  • 2 tablespoons bourbon
  • 1/2 lemon, juiced
  • 1 teaspoon kosher salt + salt to taste
  • 1/2 teaspoon freshly ground pepper

INSTRUCTIONS:

Wash and dry chicken well. Rub 2 tablespoons of the dry rub all over the chicken and inside the cavity.

With a can opener, remove the top of the beer can. Pour out (or drink) 1/4 of the liquid, and stir in remaining tablespoon of the dry rub. Insert beer can deep into the cavity of the chicken, so that the chicken is standing up on top of the beer can.

Preheat a charcoal or gas grill to medium-high heat.

While the grill is heating, make the bourbon butter glaze by melting butter with the other ingredients in a small saucepan and boiling over high heat for 2 minutes, stirring constantly.