If you have read my blog for any length of time, you know that I love roasted vegetables. I tried roasting this broccolini to go with the Salmon and Orzo the other night. I used the same flavor profiles in the Salmon and Orzo, and I think it work out nicely.
Two pounds of broccolini, washed, and dried off. Place on a baking sheet (I line my with foil). Sprinkle olive oil, salt and pepper. Roast in a 400 degree oven for about 12-15 minutes until it is partially cooked. Grate two cloves of garlic over the vegetables, and the zest of one lemon. Bake for another ten-fifteen minutes or until they are tender. Sprinkle lemon juice over before serving, and enjoy!
Broccolini is a hybrid of kale and broccoli, and to me, not as bitter as either individual vegetable. Add in the lemon and garlic, this makes a wonderful side dish. At least for me.
I love fresh Salmon, and used to eat it at least twice a week. It is super easy to cook, and comes out perfect every time, especially when you cook it in parchment. We had friends over for dinner, and I made sure to ask if they liked Salmon. They do–score.
I purchased a whole filet, and made sure it didn’t have any bones or scales.Cut the Salmon into equal portions (I didn’t weigh them), and place them in parchment paper cut to approximate size (you will need to measure before cutting to ensure that the paper will close tightly).Salt, pepper, a bit of olive oil, and two slices of fresh lemon on each piece of Salmon. Wrapped them. Start at one end of the parchment working your way to the other end, crimping the paper as best you can until fairly sealed. Place on a foiled baking sheet.Bake at 350 degrees for approximately 20 minutes. If you only have thicker slices of Salmon, check them at 15 minutes. My piece was a thin slice, and was a bit overdone (you can tell with Salmon if it ‘bleeds’ white). But it was still super tasty and tender. Our guests seem to enjoy the dinner as well. I made a nice, cheesy orzo with spinach and roasted broccolini (hybrid of broccoli and kale – I think it is sweeter), both recipes to come later in the week.
I had a rump Pork Roast in the freezer that needed to be cooked. So, I decided to throw some things together and cook it.
Season Salt and Cavender’s Greek seasoning…are my go to spices for pork.Searing the pork roast on all sides with a liberal seasoning is important. “Brown food is good food.” Anne BurrelAdded one onion, coarsely chopped and six cloves of garlic.Then added a small bottle of Apple Juice, and about two cups of reduced sodium Chicken Broth. Bring to a simmer, and cook for approximately 20 minutes. Before placing in the oven, I added five small bay leaves.Braised in the oven for about three hours at 325 degrees.It turned out with a nice, sweet tang from the juice. It was super moist, and really had depth of flavor with the garlic and bay leaves.
Served with roasted baby potatoes, and broccoli.
David loves beef roast and potatoes. So, I decided to try something a little different with my beef roast (I know – not me!). One onion, rough chopped, sauteed in oil with some salt and pepper.I added about 2 slices of chopped bacon for added flavor.I seasoned the chuck roast with salt, pepper, season salt, and lots of paprika. Place in the pan to sear with 4 cloves of whole garlic. Turn after the bottom has a nice brown color, and sear the other side for another 8-10 minutes (or longer if needed) to get a nice brown color on both sides.Once the meat is brown, remove and let rest while the sauce is blended.Add 2 cups of red wine (one that you would drink, this is a Cab), and about 2 cups of beef stock. Also, add 10-12 small sprigs of fresh thyme. You can either leave the leaves on the tyme or remove them. I remove them so I didn’t have to worry or think about it later. Bring to a simmer, and then add the meat back to the pan.Remove from the stove top and place in the oven (covered) at 350 degrees for 3-4 hours or the meat is cooked through and tender.
I did add small russet potatoes when it went into the oven (don’t have to think about it). Removed them when done. The kids were home (both of them), so we had dinner at the table. It was wonderful. The roast turned out wonderful. Deep, rich flavor, and the meat was tender.
Okay… I love Gordon Ramsey. We had frozen scallops (first fail I am sure), but I have been wanting to try his recipe.
Pat the scallops dry. Season with salt and pepper. Place oil in hot pan.
Place them individually clockwise in the pan with the “fatter” side down.
Cook until browned on bottom (about 3 minutes).
For one set of scallops we added a tablespoon of butter, and a thyme stem. It definitely added flavor.
Drain on a paper towel, and enjoy!
One batch we did without the extra butter but with the thyme, still yummy.
David’s plate (we had leftover Burgundy mushrooms) and served with roasted broccoli.
My plate. The scallops didn’t need any additional sauce or seasoning. I so loved them, and we will make them again!