Pork Chops with Orange and Fennel Salad

Pork Chops with Orange and Fennel Salad

  • 3 navel oranges
  • 1 teaspoon lemon juice
  • 1/2 teaspoon sugar
  • 1/2 teaspoon cornstarch
  • 1/2 teaspoon salt, divided
  • 4 4 -ounce boneless pork chops, 1/2 inch thick, trimmed
  • 2 teaspoons fennel seeds, roughly chopped or coarsely ground in a spice grinder
  • 1/4 teaspoon freshly ground pepper
  • 1 tablespoon extra-virgin olive oil
  • 1 large fennel bulb, cored and thinly sliced
  • 1 shallot, chopped
  • 3 cups watercress or arugula, tough stems removed

Remove the skin and white pith from oranges with a sharp knife. Working over a bowl, cut the segments from their surrounding membranes. Squeeze juice in the bowl before discarding membranes. Transfer the segments with a slotted spoon to another bowl. Whisk lemon juice, sugar, cornstarch and 1/4 teaspoon salt into the bowl with the orange juice. Set aside.

Season pork chops on both sides with fennel seeds, the remaining 1/4 teaspoon salt and pepper. Heat oil in a large nonstick skillet over medium heat. Add the chops and cook until browned and just cooked through, 2 to 3 minutes per side. Transfer to a plate and tent with foil to keep warm.

Add sliced fennel and shallot to the pan and cook, stirring, for 1 minute. Add watercress (or arugula) and cook, stirring, until it begins to wilt, 1 to 2 minutes more. Stir in the reserved orange segments, then transfer the contents of the pan to a platter.

Add the reserved orange juice mixture and any accumulated juices from the pork chops to the pan. Cook, stirring constantly, until slightly thickened, about 1 minute. Serve the pork chops on the fennel salad, drizzled with the pan sauce.

Tonight I’m serving with Crusty whole grain bread and fresh fruit compote

Shrimp in Garlic- White Wine Sauce

Shrimp in Garlic- White Wine Sauce

1              Pound Large Shrimp, peeled and deveined

2              Tablespoons Olive Oil

½             Teaspoon Red-pepper Flakes

4              Cloves Garlic, minced

1/4         Cup Dry White Wine

8              Ounces Sliced Mushrooms

1              Large Shallot (minced)

2              Tablespoons Lemon Juice

½             Teaspoon Paprika

3              Tablespoons Finely Chopped Fresh Cilantro

Salt & use Fresh Ground Black Pepper to taste

Directions:

  1. Warm the oil in a large nonstick skillet over medium-high heat.
  2. When hot, add the red pepper flakes and cook for about 30 seconds.
  3. Add the garlic and cook for about 1 minute, or until fragrant.
  4. Add the shrimp, mushrooms, shallots, wine, lemon juice, and paprika.
  5. Cook, stirring occasionally, for 4 to 6 minutes, or until the shrimp turn pink and opaque.
  6. Sprinkle with the Cilantro, season with salt and pepper, and serve over ravioli, risotto or orzo.

An elegant sauce gives quick-cooking shrimp crowd-pleasing flavor. The shrimp take only about 20 minutes to prepare. It’s healthy, low in fat (since I’m not using cream in this recipe), and delicious. I keep a bag of shrimp in my freezer at all times so I can whip this up whenever the mood strikes. To make it an Italian feast, tonight I’m serving over a bed of cheese raviolis (with the ricotta-Parmesan cheese filling it’s a low-fat protein) but you can also serve with risotto or orzo pasta – Spinach and red pepper salad provide antioxidants. But what really matters is that it tastes amazing, and dinners on the table in less than 30 minutes!

Chicken Piccata with Lemon, Capers and Artichoke Hearts

Chicken Piccata with Lemon, Capers and Artichoke Hearts

4 (4-ounce) boneless, skinless chicken breast halves

Salt and ground black pepper

1/3 cup all-purpose flour

1/2 teaspoon finely grated lemon zest

1/2 teaspoon paprika

1/2 teaspoon garlic powder

1 tablespoon olive oil

1/4 cup fresh lemon juice

1/2 cup dry white wine

1/2 cup reduced-sodium chicken broth

1 (14-ounce) can artichoke hearts, quartered

1/4 cup drained capers

1 cup quick-cooking brown rice

1/2 cup frozen Lima beans

Place chicken in zip-top bags and pound with a meat mallet or rolling pin until 1/4-inch thick. Remove chicken from bag and season all over with salt and black pepper. In a shallow dish (or plastic bag), combine flour, lemon zest, paprika, and garlic powder. Mix well. Add chicken and turn to coat. Remove chicken from flour mixture and shake off excess flour.

Heat oil in a large skillet over medium-high heat. Add chicken and saute 2 minutes per side, until golden brown and cooked through. Add lemon juice, wine and chicken broth and bring to a simmer. Simmer 5 minutes, until chicken is cooked through and sauce thickens. Add artichoke hearts and capers and simmer 1 minute to heat through.

Cook rice according to package directions, adding Lima beans at the beginning of cooking process. Serve chicken and sauce with rice.

This meals pairs well with Pinot Grigio a Citrusy, light white wine
Tonight I’m serving with jasmine rice, garden salad and fresh fruit compote.

Grilled Marinated London Broil

Grilled Marinated London Broil

For marinade:

4 large garlic cloves, minced

4 tablespoons balsamic vinegar

4 tablespoons fresh lemon juice

3 tablespoons Dijon mustard

1 1/2 tablespoons Worcestershire sauce

1 tablespoon soy sauce

1 teaspoon dried oregano, crumbled

1 teaspoon dried basil, crumbled

1 teaspoon dried thyme, crumbled

1/2 teaspoon dried hot red pepper flakes

2/3 cup olive oil

1 (2 to 2 1/2 pound) London broil

To make marinade: In a bowl, whisk together marinade ingredients until combined well. Put London broil in a large resealable plastic bag and pour marinade over it. Seal bag, pressing out excess air, and set in a shallow dish. Marinate meat, chilled, turning bag once or twice, for 8 hours.

Remove meat from the marinade, discarded the marinade, and pat the meat dry.

Preheat a grill and on an oiled rack set about 4-inches over glowing coals, grill the meat, turning each once, 6 to 8 minutes on each side, or until it registers 125 to 130 degrees, on a meat thermometer for medium-rare meat. (Alternatively, meat may be broiled.)

Transfer meat to a cutting board and let stand 10 minutes. Cut meat diagonally across the grain into thin slices.

Tonight, I’m serving with oven roasted seasoned potatoes, grilled vegetables, garden salad and fresh fruit compote.

Grilled New York Strip Steak with Beer and Molasses Steak Sauce

Grilled New York Strip Steak with Beer and Molasses Steak Sauce

For sauce:
1 tablespoon butter
1 medium onion, finely diced
8oz sliced mushrooms
2 cloves garlic, minced
2 cups ketchup
1/2 cup molasses
1/2 cup apple cider
1/4 cup sugar
3/4 cup lager-style beer
1 tablespoon yellow mustard
2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
1/2 tablespoon cayenne pepper
1 tablespoon paprika (preferably Smoked)

3 (1 pound each and 1/2-inch thick) prime-aged New York Strip Steaks
Salt and freshly ground black pepper
2 tablespoons vegetable oil
For the sauce: In a medium saucepan over medium heat, melt butter. Add onion, garlic and mushrooms and sauté for 3 minutes, until softened. Add the rest of the ingredients; bring to a boil, then simmer until sauce is reduced to 2 cups, about 30 minutes.

Preheat grill pan. Season steak with salt and pepper and rub with oil. Grill steak about 3 minutes per side for medium-rare. Let rest 10 minutes and serve with sauce on side.

Tonight, I’m serving with French fried potatoes, garden salad and fresh fruit compote.

Chicken & Noodle Soup

Chicken & Noodle Soup

  • 2 teaspoons canola oil
  • 1 pound Chicken breast sliced thin
  • 4 cups reduced-sodium chicken broth
  • 1 cup water
  • 4 ounces wide rice noodles
  • 1 tablespoon Worchester Sauce
  • 4 tablespoons chopped fresh basil, or to taste

Step 1

Heat oil in a Dutch oven or soup pot over high heat. Add chicken and cook, stirring often, until just cooked, about 2 minutes. Transfer to a plate using tongs, leaving the juices in the pot.

Step 2

Add broth and water, cover and bring to a boil. Add noodles and soy sauce; simmer until the noodles are soft, about 4 minutes. Return the chicken to the pot and cook until heated through, 1 to 2 minutes more. Ladle into bowls and sprinkle with bean sprouts and basil. Serve hot.

Tonight, I’m serving with a big salad and crusty Bread.