Pork Chops alla Pizzaiola

 Ingredients

2 tablespoons olive oil

2 (1-inch thick) bone-in pork loin center-cut chops (about 12 ounces each)

¼ cup all-purpose flour

Salt and freshly ground black pepper

1 medium onion, thinly sliced

1 large bell pepper, sliced

1 (15-ounce) can of diced tomatoes, in juice

1 teaspoon dried Italian seasoning 

1/4 teaspoon dried red pepper flakes, or more to taste

1 tablespoon chopped fresh Italian parsley leaves

Directions

Heat the oil in a heavy large skillet over medium heat. Add the onion to the same skillet and saute over medium heat until crisp-tender, about 4 minutes. Add the sliced bell pepper and cook for 4 minutes. Remove the onions and peppers to a bowl.

Sprinkle the pork chops with salt and pepper. Dredge in the flour. Add the pork chops to the skillet and cook until they are brown and an instant-read meat thermometer inserted horizontally into the pork registers 160 degrees F, about 3 minutes per side. 

Add the tomatoes with their juices, peppers and onions, Italian seasoning, and 1/4 teaspoon red pepper flakes. 

Cover and simmer until the flavors blend and the juices thicken slightly, stirring occasionally, about 15 minutes. Season the sauce, to taste, with salt and more red pepper flakes. Sprinkle with the parsley and serve.

Serve this entree with mashed potatoes and sauteed zucchini.

Chicken Shawarma

 Ingredients

For the chicken marinade

6 boneless, skinless chicken thighs

¼ cup whole-milk plain yogurt

1 small onion, finely chopped

1 tablespoon lemon juice

2 cloves garlic, pressed or finely grated

1 teaspoon ground coriander

1 teaspoon ground cumin

1/2 teaspoon ground black pepper

1/2 teaspoon kosher salt, divided

½ teaspoon ground turmeric

For The Sauce

½ cup whole-milk plain yogurt

1 tablespoon lemon juice

1 clove garlic, pressed or finely grated

½ cup finely chopped seeded cucumber

2 tablespoons chopped fresh mint  and parsley

For serving

Lettuce leaves, sliced tomato, and warm pita bread halves

Directions

Combine the marinade ingredients in a large bowl. Add chicken and rub the yogurt mixture into it. Cover and refrigerate for 1 hour or up to 3 hours.

Position the oven racks in the upper third and center of the oven; preheat to 450 degrees F. Coat a baking sheet with cooking spray.

Arrange the chicken in a single layer on the prepared baking sheet; discard any remaining marinade. Roast on the center rack until an instant-read thermometer inserted in the thickest part registers 165 degrees F, about 20 minutes. 

Move the baking sheet to the top rack and turn the broiler to high. Broil until browned in spots, 3 to 5 minutes. Transfer the chicken to a clean cutting board and let rest for 3 minutes. Thinly slice.

Combine the sauce ingredients in a small bowl. Serve the chicken in pita bread halves with yogurt sauce.

Serve with a Greek salad.

Greek Salad

Serve warm pita bread on the side.

Dressing

1/2 cup red wine vinegar

2 garlic cloves, crushed

1/2 teaspoon dried basil

1 teaspoon dried oregano

1 tablespoon sugar or sugar substitute

1/2 teaspoon salt

1/4 teaspoon pepper

1 cup of vegetable oil

1/2 cup olive oil

2 tablespoons lemon juice

Salad

4 cups torn Romaine lettuce

1/4 of red onion, sliced

Half cucumber, sliced

1 tomato, diced

12 kalamata olives

4 pepperoncini peppers

1/2 cup crumbled feta cheese

Directions

Pour all the dressing ingredients into a large jar and shake well.

Place the jar in the refrigerator for a few hours to blend flavors.

Combine the Greek salad ingredients in a large serving bowl. Pour half of the dressing over the salad and toss. Add more dressing if desired.

Lemon Sole Francese And Lemin Pasta

 

Lemon Sole Francese

2 servings

Ingredients

2 large lemon sole fillets or any white fish fillets

1/2 cup all-purpose flour

2 eggs

1 handful of fresh chopped parsley

½ cup grated Parmesan cheese

½ teaspoon garlic powder

2 tablespoons lemon juice 

Salt and pepper to taste.

2 tablespoons olive oil

2 tablespoons butter 

Directions

In a shallow dish, place the flour and salt and pepper to taste. 

In a second shallow dish, beat the egg and add the lemon juice, cheese, parsley, and salt and pepper to taste.

In a large skillet, heat the butter and olive oil.

Dredge the fish in the flour and then in the egg mixture. Place the fish in the skillet and cook until light brown, about 2 minutes. With a wide spatula, turn the fish over and cook for 2 more minutes. Place on individual dinner plates with the Lemon Pasta.

Lemon Pasta

I make the whole recipe because the leftovers are delicious.

Ingredients

2/3 cup olive oil

2/3 cup freshly grated Parmesan cheese

½ cup fresh lemon juice from about 2 lemons

3/4 teaspoon salt plus more to taste

½ teaspoon freshly ground black pepper plus more to taste

1 pound dried linguine

1/3 cup chopped fresh parsley 

1 tablespoon grated lemon zest 

Directions 

In a large bowl, whisk the oil, Parmesan cheese, lemon juice, 3/4 teaspoon of salt, and ½ teaspoon of pepper to blend. Set the lemon sauce aside. 

Bring a large pot of salted water to a boil. Add the spaghetti and cook, stirring occasionally, until tender but still firm to the bite, about 8 minutes. Reserve 1 cup of the cooking liquid and then drain the pasta in a colander.

Add the pasta to the lemon sauce, and toss with the parsley and lemon zest. Toss the pasta with enough reserved cooking liquid, ¼ cup at a time, to moisten. Season the pasta with more salt and pepper to taste. Serve the pasta.

Serve with a green vegetable, such as spinach

(Copycat Panera Bread) Black Bean Soup And Chicken Quesadillas

 

(Copycat Panera Bread) Black Bean Soup

Serves 4 -6

Ingredients

1 onion, finely chopped

2 garlic cloves, minced

2 celery ribs, finely chopped

1/4 large red or green bell pepper, finely chopped

2 small chicken bouillon cubes

1-1 1/2 cup boiling water

2 (15 ounce) cans black beans, undrained

1/2 teaspoon salt

1/2 teaspoon cumin

1/2 lemon, juice of

1 1/2 tablespoons cornstarch

Directions

In a soup pot, combine the first six ingredients; simmer for 10 minutes.

Add half a can of beans, salt, and cumin; cook for 5 minutes.

Puree soup (I use an immersion blender which makes it easy to do it right in the pot).

Add the rest of the beans to the soup.

Combine the cornstarch with 1 1/2 tablespoons of water.

Add the lemon and the cornstarch to the soup; cook until thickened.

Quesadillas In The Oven

4 servings

Ingredients

½ cup cooked chicken, shredded

1/4 cup salsa

¼ teaspoon each cumin, garlic powder, onion powder, and kosher salt

1 large or 2 small green onions

1 cup shredded cheddar cheese

8 6” flour tortillas 

Olive oil

For the topping: Guacamole, sour cream, or salsa.

Directions

Preheat the oven to 425 degrees Fahrenheit.

Combine the chicken with the salsa, and seasonings. Thinly slice the green onion. 

Brush a baking sheet with a bit of olive oil. Place the tortillas on the sheet and rub them to coat them in olive oil. 

On each tortilla, place 4 tablespoons of cheddar cheese, 2 tablespoons of the chicken mixture, 1 tablespoon of green onion, and 1 pinch of kosher salt. Press a tortilla on top of the filled tortilla.

Complete each tortilla, then brush the tops with oil. 

Bake for 8 minutes. Then turn the tortillas over with a wide spatula and bake for 6 to 7 minutes more until browned and crisp on the outside. 

Cut into wedges and serve topped with cilantro and sour cream, and with guacamole and extra salsa for dipping.

Chinese Pepper Steak

 Ingredients 

1 pound tender steak (I used the tail end of a beef tenderloin 

1/4 cup soy sauce

1 tablespoon rice vinegar

1 tablespoon sesame oil

2 tablespoons cornstarch

1/2 cup beef broth

1 tablespoon brown sugar

1 teaspoon black pepper

2 teaspoons minced fresh ginger

4 cloves crushed garlic

2 large green bell peppers cut into 1-inch squares

1 large red bell pepper cut into 1-inch squares

1 large white onion sliced

4 tablespoons peanut oil divided

1/4 cup sliced green onions 

Directions 

Slice beef into 1/4-inch strips. Set aside.

In a small mixing bowl, whisk together soy sauce, rice vinegar, sesame oil, and cornstarch. Add in beef broth, sugar, and black pepper. Whisk to combine. Set aside.

Heat 2 tablespoons of peanut oil in a wok over high heat. Add in beef and toss until seared about 2-3 minutes. Remove from wok and set aside.

Add another 2 tablespoons of peanut oil. Add in peppers and onions. Cook in the wok until tender and crisp, about 3 minutes.

Add meat back into the wok along with the ginger and garlic. Stir-fry for a minute. Add in stir-fry sauce. Stir and cook for about 1 minute until mixture thickens.

Serve over rice.

Lamb chops and Greek Salad for Dinner

 

LAMB CHOPS

YOU CAN COOK THESE CHOIPOS ON THE STOVE, THE GRILL OR THE AIR-FRYER. /dIRECTIONS BELOW.

2 servings

Ingredients

4 loin lamb chops, cut ¾” thick

kosher salt, for seasoning

black pepper, for seasoning

1 tablespoon minced garlic

2 teaspoons chopped rosemary

2 teaspoons chopped thyme

½ teaspoon chopped parsley

¼ cup extra-virgin olive oil, divided

Directions

Season both sides of the lamb chop generously with salt and pepper.

Combine garlic, rosemary, thyme, parsley, and 2 tablespoons olive oil in a small bowl.

Rub the paste on both sides of the lamb chops and let them marinate for at least 30 minutes at room temperature.

To cook on the stovetop

Heat a large 12-inch frying pan over medium-high heat. Add 2 tablespoons olive oil, once hot add in the lamb chops.

Sear until the surface is browned, about 2 to 3 minutes.

Turn and cook until meat reaches an internal temperature of 125°F (51°C) medium-rare, or 135°F (57°C) for medium, about 3 to 4 minutes. 

Rest lamb chops for 10 minutes before serving.

Air Fryer  or Grill Directions

Turn on the air fryer to 390° to preheat.

Place lamb chops into a basket with some room in between. Cook for 14 minutes, turning the chops over halfway through the cooking time. Let rest 5 minutes before serving

Lamb Doneness temperatures:

125 Rare

145 Medium Rare

155 Medium

Greek Salad

Serve warm pita bread on the side.

Dressing

1/2 cup red wine vinegar

2 garlic cloves, crushed

1/2 teaspoon dried basil

1 teaspoon dried oregano

1 tablespoon sugar or sugar substitute

1/2 teaspoon salt

1/4 teaspoon pepper

1 cup of vegetable oil

1/2 cup olive oil

2 tablespoons lemon juice

Salad

4 cups torn Romaine lettuce

1/4 of red onion, sliced

Half cucumber, sliced

1 tomato, diced

12 kalamata olives

4 pepperoncini peppers

1/2 cup crumbled feta cheese

Directions

Pour all the dressing ingredients into a large jar and shake well.

Place the jar in the refrigerator for a few hours to blend flavors.

Combine the Greek salad ingredients in a large serving bowl. Pour half of the dressing over the salad and toss. Add more dressing if desired.

Crispy Air-Fryer Chicken Thighs

 

Ingredients 

1 lb bone-in chicken thighs 

2 cups buttermilk 

1 tablespoon hot sauce 

1cup all-purpose flour

1 teaspoon salt

2 cups panko crumbs

¼ cup Smokehouse seasoning or your favorite chicken seasoning 

Olive oil cooking spray

Directions

In a large bowl with a cover, combine the buttermilk and hot sauce. Cover the bowl and refrigerate overnight.

The next day combine the salt and flour in a shallow dish. In another shallow dish combine the panko with the seasoning.

Place a wire cake rack on top of a plate. 

Take a chicken thigh out of the buttermilk and dredge in flour. Coat with buttermilk again and then place in the dish with the panko mix. Press the crumbs onto the chicken on all sides. Place the coated chicken on the wire rack. Repeat the process with the remaining chicken.

Place the chicken on the wire rack plate in the refrigerator for at least one hour.

When ready to cook, set the air-fryer temperature at 400 degrees and preheat for 5 minutes.

Spray the chicken with olive oil cooking spray.

Place the chicken in the air-.fryer basket. Cook for 15 minutes.

Turn the chicken pieces over and spray with cooking spray. Cook for 15 minutes.

I served this entre with leftover Macaroni and Cheese and Green Beans. See recipes with this link:

https://jovinacoughlin.blogspot.com/2024/04/oven-baked-fish-filets-and-stove-top.html