Prosciutto Wrapped Cod

Adapted from the Rachael Ray Show (Serrano Wrapped Fish Recipe)

This recipe caught my eye on TV one day b/c I love fish, and I'm always looking for new ways to make it. I also love prosciutto -- who doesn't?! I didn't have serrano, which is why I swapped it out for prosciutto. I'm sure either would be good! I strayed from using her sides in the recipe b/c we were trying to be more healthy, but I'm going to post her recipe as she made it so that you can make it her way! Just note that my picture is my way.

Ingredients:

• 4 8-ounce portions thick cod or other sustainable white fish 
• Salt and pepper 
• Granulated onion
• Paprika or smoked paprika 
• Minced parsley and thyme 
• Lemon zest 
• 8 thin slices Serrano ham 
• 5 tablespoons olive oil, divided
• 16 small white or gold potatoes (about 1 1/4 to 1 1/2 pounds), halved and chopped  
• 1 onion, chopped
• 2 ribs celery, chopped 
• 2 Serrano pepper, finely chopped 
• 4 cloves garlic, sliced
• 1 tablespoon tomato paste  
• 1/2 cup chicken stock 
• Chopped flat-leaf parsley
• Lemon wedges

Directions:

Preheat oven to 350°F.

Season fish with salt, pepper, granulated onion, paprika, minced parsley, thyme and lemon zest. Wrap each piece in 2 slices of ham that are slightly overlapping to cover fish. Heat 1/4 cup olive oil, 4 turns of the pan, in a cast-iron or other skillet over medium to medium-high heat. Season potatoes with salt and pepper, and lightly brown for 10 minutes, turning occasionally. Add onions, celery, pepper and garlic, and cook to soften, 10 minutes more. Add tomato paste, stir, then add stock to loosen pan bits. Toss with a handful of parsley.  Meanwhile, heat remaining tablespoon of oil in a medium, nonstick skillet over medium-high heat. Add fish and crisp the ham, 2 minutes on each side, then transfer to oven and cook through, 8-10 more. Douse with lemon juice and serve with hash alongside.

 

Orange Mustard Glazed Pork Chops with Roasted Brussel Sprouts & Carrots

Courtesy of Cooking Light

I love pork chops, especially thick cut pork chops, with the bone-in. That's the only way to do it! They do take longer to cook, but they come out with much more taste and aren't as dry. Give it a whirl next time! This recipe was really tasty -- at first I thought the onions was a weird addition, but they ended up going nicely once they're soaked in sauce and cooked :) I served this with roasted brussel sprouts and carrots! Enjoy.

Pork Chop Ingredients:

• 1/2 cup fresh orange juice (about 2 oranges) 
• 2 tablespoons orange marmalade
• 1 tablespoon whole-grain mustard
• 1 tablespoon canola oil 
• 4 (6-ounce) bone-in pork loin chops (1 inch thick) 
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 rosemary sprigs
• 1 medium red onion, cut into 1/2-inch wedges
• 2 tablespoons fresh lime juice 

Veggie Ingredients:

• small package brussel sprouts (sliced in half)
• small package carrots 
• couple swirls of olive oil
• few dashes of Italian seasoning, salt & pepper
•  dash of balsamic vinegar

Directions:

1. Preheat oven to 425°. 
2. Toss the carrots and brussel sprouts with all ingredients and place in a lightly greased baking dish (on top of foil if you'd like). Bake for approximately 25 - 30 minutes. Stir halfway through.
3. While the veggies are baking, combine juice, marmalade, and mustard in a saucepan over medium-high heat. Bring to a boil, reduce heat, and simmer 15 minutes or until syrupy.
4. Heat a large ovenproof skillet over medium-high heat. Add oil; swirl to coat. Sprinkle pork with salt and pepper. Add to pan; cook 5 minutes or until browned. Turn pork; add rosemary and onion to pan. Pour juice mixture over pork; bake at 425° for 10 minutes or until a thermometer registers 140°. Place onion and rosemary on a platter. Return pan to medium-high heat; add lime juice. Cook 4 minutes or until liquid is syrupy. Add pork to platter; drizzle with sauce. Serve with veggies on the side. 

 

Garides Saganaki (Shrimp Saganaki)

Courtesy of Closet Cooking 

If you've ever had this in a restaurant, well, a good restaurant, you'll want to learn to make it yourself! It's so delicious. I first had this at Zaytinya, which is one of our favorite restaurants in DC. They also do a broccoli saganaki which is delicious. In any event, definitely give this a shot. The original recipe categorizes this as an appetizer portion, but I doubled the recipe for dinner. I think next time I will add bay scallops as well just to add some variety! It would also be good over some pasta -- I could just keep on going. Enjoy!

Ingredients:
1 tablespoon olive oil
1/4 cup onion (chopped)
1/4 teaspoon red pepper flakes
1 clove garlic (chopped)
1/2 cup tomato (chopped)
1/4 teaspoon oregano
1 splash ouzo (or mastic liqueur, optional) -- I left this out b/c I didn't have any on hand
salt and pepper to taste
1/4 pound shrimp
1 handful parsley (chopped)
1/2 cup feta (crumbled) -- mine had Mediterranean spices in it, even better!

Directions:
1. Heat the oil in a pan.
2. Add the onion and saute until soft, about 5 minutes.
3. Add the red pepper flakes and garlic and saute for 30 seconds.
4. Add the tomato, oregano and ouzo and simmer until the sauce thickens, about 5 minutes.
5. Add the shrimp and simmer for 30 seconds per side.
6. Remove from heat and stir in the parsley.
7. Transfer to a baking dish and top with the feta cheese.
8. Bake in a preheated 425F oven until the sauce is bubbly, about 10 minutes.