Beef Steak with Mini Scalloped Potatoes and Grilled Bok Choy

Beef Steak with Mini Scalloped Potatoes and Grilled Bok Choy

Servings

Four

Ready In:

Less than 1 hr

Good For:

Dinner

Grilled Beef & Bok Choy with

Mini Scalloped Potatoes

Ingredients
  • 4 portions (about 1 ½ lbs total) sirloin, flat iron, or New York steak

  • Drizzle of olive oil

  • Generous sprinkle of salt, pepper, and garlic granules

    Scalloped Potato Cups

  • 3 medium potatoes, very thinly sliced (less than 1/8th”)

  • Heaping ¼ c grated mozzarella cheese

  • Drizzle of olive oil

  • 1 tsp garlic

  • 1 tsp salt

  • 15 cracks fresh black pepper

  • 1 heaping tbsp flour

  • ½ tsp Rosemary

  • 4 pinches thyme

  • 2 tsp melted butter

  • 8 tbsp cream

  • 8 tbsp fresh grated parmesan cheese

  • Butter for pan searing

  • 2 small heads bok choy, washed, whole, cut in half from bottom to top (see picture below). You can trim a tiny bit from the bottom, but you want the bok choy intact so don’t chop the end right off.

Step by Step Instructions

Step 1

Set the oven to 375° and add about ½ tsp of melted butter to each of four 1 cup ramekins or oven-safe glass dishes (I used Anchor brand 1 cup glass storage containers and they worked perfectly). Use a pastry brush to spread the butter around in the ramekins (especially the sides – this will make clean-up much easier!).

Step 2

Slice the potatoes very thinly (less than 1/8”). You can use a mandolin or the single side of a box grater for this job or cut them by hand. Place the potato slices into a large bowl, pour in a generous drizzle of olive oil and add: 1 tsp salt, 15 cracks fresh black pepper, 1 tsp garlic granules, ½ tsp Rosemary, a heaping tbsp of flour, a heaping ¼ c of grated mozzarella, and toss well until the potato slices are evenly coated.

Step 3

Layer the potato slices into the ramekins then add 2 tbsp of cream into each dish. Sprinkle 2 tbsp of grated parmesan to the top of each stack of potato slices and top the parmesan with a pinch of thyme.

Place the ramekins on a baking sheet and pop them into the oven for 30 – 35 minutes, until the potatoes are tender, and the cheese is golden brown.

Once the potatoes are in the oven, get the steaks prepped up.

Step 4

Place the steaks into a bowl, drizzle with olive oil and sprinkle with salt, pepper, and garlic granules. Use your hands to massage the olive oil and seasoning into the steaks until they are evenly coated then place the steaks on a clean plate and set aside.

Step 5

When the potatoes have been in the oven for about 20 minutes start cooking the steaks. Melt a bit of butter in a large heavy skillet over medium heat. Add the steaks to the skillet when the pan is hot and sear on both sides until cooked to your liking. Cooking time will vary depending on the size and thickness of the steaks (I used ¾” New York strips and seared them for 5 – 6 minutes per side for medium rare).

Step 6

When the steaks are done to your liking remove them from the pan and set aside on a clean plate, covered, to keep warm. Check on the potatoes – they should be tender and golden at this point so remove them from the oven and let them rest for 5 minutes.

Place the bok choy halves into the same pan that you cooked the beef in and bring the heat up a bit. Cook until slightly charred, about 1 minute on each side, then turn off the heat and cover to keep warm until ready to serve.

Step 7

When everything is done serve a portion of steak and boc choy to each of 4 plates. Ease a sharp knife around the inside of the ramekins to loosen the potatoes then use a heat- resistant spatula to scoop them, intact, on to each plate – now sit down and enjoy the simple flavors of the fabulous dinner that you have created!

Pan Seared Chicken in Lemon Lime Butter with Grilled Bok Choy & Lemon Butter Quinoa

Pan Seared Chicken in Lemon Lime Butter with Grilled Bok Choy & Lemon Butter Quinoa

Servings

Four

Ready In:

About 40 min

Good For:

Dinner

Pan Seared Chicken in Lemon Lime Butter with
Grilled Bok Choy & Lemon Butter Quinoa

Ingredients
  • 4 medium sized boneless, skinless chicken breasts

  • Drizzle of olive oil

  • Sprinkle of Salt, Pepper, and Garlic Granules

  • 2+ tbsp butter

  • 1 lemon, juiced and divided

  • ½ lime, juiced

  • 2 medium bok choy, cut in half from bottom to top but kept intact (you can trim a tiny bit from the bottom, but just a sliver!)

  • 1 c quinoa

  • 1 – 2 tbsp butter

  • Butter to sauté

Step by Step Instructions

Step 1

Place the chicken breasts in a small bowl, drizzle with olive oil and sprinkle generously with salt, pepper, and garlic granules. Use your hands to massage the olive oil and seasoning evenly into the chicken then place it on a clean plate and set aside.

Put 2 cups of water into a medium sized pot, add 1 c quinoa and bring to a hard boil then turn down to a simmer for just under 15 minutes, until all the water has been absorbed.

Step 2

Once the quinoa is on the go get the chicken started. Melt 1 tbsp butter in a heavy skillet over medium heat. Once the butter has melted and the pan is hot add the chicken breasts and cook to golden brown on both sides (5 – 7 minutes per side, depending on the thickness of the chicken) until an internal temperature of 165° is reached.

Keep an eye on the quinoa while the chicken is cooking. Once the water has been absorbed turn the heat off, add 1 tbsp (or more) butter, half the lemon juice, salt and pepper. Mix well, then cover to keep warm.

Step 3

When the chicken is done remove to a clean plate and cover to keep warm. Place the bok choy into the same pan that you cooked the chicken in (add a little more butter if needed) over medium high heat and cook the boc choy for about 2 minutes on each side, then remove to a plate and cover to keep warm.

Step 4

Add the chicken back to the pan along with another tbsp of butter, the rest of the lemon juice, and the lime juice. Bring the heat up to high and toss the chicken through the lemon lime butter on both sides (about 1 minute) then turn the heat off.

Step 5

Share the quinoa and boc choy over 4 plates and serve a chicken breast alongside. Drizzle a little of the lemon lime butter pan drippings over each piece of chicken, then sit down and enjoy the delightful, fresh flavors of the amazing dinner that you just created!

Sweet n’ Spicy Chicken Wings Roasted Figs with and Roasted Potatoes

Sweet n’ Spicy Chicken Wings Roasted Figs with and Roasted Potatoes

Servings

Four

Ready In:

Less than 1 hr

Good For:

Dinner

Sweet n’ Spicy Chicken Wings with Roasted Figs & Roasted Potatoes

Ingredients
  • 2 lb chicken wings
  • 8 dried figs, halved and quartered
  • 2 tbsp natural or brown sugar
  • Drizzle of olive oil
  • 1 tsp five spice powder
  • 1 tsp salt
  • 10 cracks fresh pepper
  • ½ tsp chili flakes (More if you like! The recipe is quite mild.)Potatoes
  • 4 medium potatoes, cut into small cubes
  • Drizzle of olive oil
  • 1 tsp salt
  • 15 cracks fresh pepper
  • 1 tsp garlic granules
  • 2 tbsp fresh parsley, chopped (to garnish potatoes)
  • Mixed sprouts to garnish dinner plates

Step by Step Instructions

Step 1

Set the oven to 375° and line two baking sheets with parchment paper.

Place the chopped potatoes into a large bowl. Drizzle with a generous amount of olive oil, sprinkle with salt, pepper, and garlic granules as noted above and toss until evenly coated. Pour the potatoes onto one of the baking sheets, pat them into a single layer and pop them into the oven. Set a timer for 15 minutes.

Step 2

Place the chicken wings into the same bowl that you used for the potatoes along with the figs, salt, pepper, five spice powder, chili flakes, sugar, and a generous drizzle of olive oil. Toss well until the chicken wings are evenly coated with olive oil and seasoning then pour the wings onto the other baking sheet and arrange them in a single layer, distributing the figs evenly between them. When the timer goes off, place the wings into the oven beside the potatoes and set the timer for a further 30 – 35 minutes, until the wings are golden brown and have reached an internal temperature of 165°.

Step 3

When everything is done in the oven, remove the pans, sprinkle fresh parsley over the potatoes and give a little stir to mix it in. Share the potatoes and wings over 4 plates then sit down and devour the delicious flavors mingling through the amazing dinner that you created!

Maple Berry Ham Steak with Roasted Carrots & Potatoes

Maple Berry Ham Steak with Roasted Carrots & Potatoes

Servings

Four

Ready In:

Just over 1 hr

Good For:

Dinner

Maple Berry Ham Steak with Roasted
Carrots & Potatoes

Ingredients
  • 2 small ham steaks (enough to make 4 good servings)

  • 6 carrots, cut into sticks

  • 4 medium potatoes, cubed

  • 1 leek, sliced

  • 3 tbsp olive oil + a good drizzle

  • ¼ c maple syrup

  • 3 tbsp berry vinegar

  • Salt & Pepper

  • Garlic granules

 

Step by Step Instructions

Step 1

Set the oven to 350° and line two baking sheets with parchment. Place the potatoes and leeks into a large bowl, drizzle with olive oil and sprinkle generously with salt, pepper, and garlic granules. Pour the potatoes onto one-half of one of the baking sheets in a single layer.

Step 2

Place the carrots into the same bowl. Drizzle with olive oil, sprinkle with salt and pepper and add the carrots in a single layer to the pan beside the potatoes and leeks. Pop the pan into the oven and set a timer for 45 minutes.

Step 3

Prep the ham steaks while the veggies are roasting. Place the ham steaks on the second baking sheet. Whisk together 3 tbsp olive oil, ¼ c maple syrup, and 3 tbsp berry vinegar in a small bowl then use a pastry brush to brush the mixture over the ham steaks (use it all). Sprinkle generously with fresh cracked pepper and set aside.

When the timer goes off put the ham steaks into the oven alongside the vegetables and set a timer for 15 minutes.

Step 4

When the potatoes and carrots are tender remove everything from the oven. Share the veggies over 4 plates, cut the ham steaks in half and serve the ham alongside the vegetables, then enjoy the wonderful, comforting flavors of the simple but delicious dinner that you have created!

Baked Pesto Gnocchi with Chicken and Butter Sautéed Veggies

Baked Pesto Gnocchi with Chicken and Butter Sautéed Veggies

Servings

Four

Ready In:

About 50 minutes

Good For:

Dinner

Baked Pesto Gnocchi with Chicken
& Butter Sauteed Veggies

Ingredients
  • 1 500g package plain potato gnocchi

  • 4 boneless, skinless chicken thighs (or 2 small breasts), cubed

  • ½ lb mushrooms, sliced

  • 1 c cherry tomatoes, halved

  • 1 onion, chopped

  • ½ c basil pesto

  • 1 tsp salt

  • 10 cracks fresh pepper

  • ½ tsp garlic granules

  • Butter for sauté

  • ¾ c fresh grated parmesan + more to garnish

Step by Step Instructions

Step 1

Set the oven to 350° and use a pastry brush to grease a 9×9 baking dish with a little olive oil.

Add a tbsp of butter to a heavy skillet over medium heat and sauté the onions until they are translucent, then add the chicken and sauté until almost cooked through. Add the garlic granules, salt, pepper, and mushrooms (and more butter if needed) and sauté until the mushrooms begin to brown, then add the cherry tomatoes and sauté until they begin to soften.

Step 2

Place the gnocchi into a large bowl along with the basil pesto and add the contents of the sauté pan. Mix well, then transfer everything to the baking dish and sprinkle the grated parmesan evenly over top. Pop the pan into the oven for about 30 minutes, until the cheese is golden.

Step 3

When the cheese is golden remove the dish from the oven and let it rest for 5 minutes, then serve into 4 pasta bowls and garnish with a little more parmesan. Now sit down and enjoy the gorgeous, garlicy flavors of the delightful, comforting dinner that you created!

Cheesy Delicious Bacon Bean Bake

Cheesy Delicious Bacon Bean Bake

Servings

Four

Ready In:

About an hour

Good For:

Dinner

Cheesy Delicious Bacon Bean Bake 

Ingredients
  • 6 slices thick cut bacon, cut into bits  

  • 1 tin (398ml) black beans, drained and rinsed 

  • 1 tin (398ml) black-eyed peas, drained and rinsed 

  • 1 onion, diced 

  • 1 small zucchini, diced 

  • 1 poblano pepper, seeded and diced 

  • 1 medium tomato, diced 

  • 1 ½ c strained tomatoes 

  • 1 tsp salt 

  • 1 tsp garlic granules 

  • 1 tbsp dark brown sugar 

  • 10 cracks fresh black pepper 

  • 1 c cherry tomatoes, halved 

  • ¾ lb mozzarella cheese, grated 

Step by Step Instructions

Step 1

Cook the bacon in a large heavy skillet over medium heat until the bacon is a bit crisp. If there is an excessive amount of fat in the pan remove and discard some of it. Add the onions to the pan and sauté until they are translucent, then add the zucchini and poblano and sauté until the zucchini begins to soften.  

Step 2

 

While the pan is on the go set the oven to 375° and grease a large (9×13 works well) baking dish with a bit of olive oil and set aside. 

 

Add the diced tomato, strained tomatoes, garlic granules, salt, pepper, and brown sugar, and bring everything up to a hard boil over high heat for 6 – 7 minutes, until the sauce has reduced to a thick consistency.

Step 3

Transfer the contents of the pan into the baking dish and sprinkle the mozzarella evenly over top. Scatter the cherry tomatoes over the cheese and pop the dish into the oven for 30 minutes or so, until the cheese is golden brown and the tomatoes are beginning to char. 

 

Step 4

When the pan Is finished in the oven, remove it and let it rest for 5 minutes, then ease a sharp knife around the edge of the dish and cut the cheesy beans into portions (you will likely have leftovers – yay! Lunch!!). Serve a portion to each of 4 shallow bowls then sit down and enjoy the comforting, cheezy, bacony, beany flavors of the awesome dinner that you have created while it’s piping hot! 

Lemon Thyme Buttered Pasta with Roasted Sausages & Butternut Squash

Lemon Thyme Buttered Pasta with Roasted Sausages & Butternut Squash

Servings

Four

Ready In:

About 45 minutes

Good For:

Dinner

Lemon Thyme Buttered Pasta with Roasted Sausages
& Acorn Squash

Ingredients
  • 1 lb pasta shells (small) or penne

  • 1 lb fancy sausage (pork fennel, turkey sage, or the like)

  • 1 small acorn (or butternut) squash, cut in half vertically, seeds scooped out, each half into ½” crescents

  • 1 c flat leaf parsley, roughly chopped

  • ½ red pepper, chopped

  • 1 onion, chopped

  • Butter to sauté

  • ¼ c butter for sauce

  • ½ lemon, juiced

  • 1 tsp thyme

  • 1 tsp garlic granules

  • ½ tsp salt

  • 10 cracks fresh black pepper

Step by Step Instructions

Step 1

Set the oven to 350° and line a baking sheet with parchment paper.

Place the sausages on one end of the baking sheet and arrange the squash on the other end of the pan. Pop the pan into the oven for 30 minutes until the squash is tender and the sausages are cooked through.

Step 2

Once the sausages and squash are in the oven melt a bit of butter in a heavy skillet over medium and sauté the onions until they begin to brown, then add the peppers and sauté 3 minutes more. When the peppers begin to soften, set the heat to low to keep warm.

Step 3

When the sausages have been in the oven for 15 minutes put a large pot of salted water and cook the pasta to al dente as per package instructions. When the pasta is done drain well then return it to the pot along with the butter, lemon juice, salt, pepper, garlic granules, thyme, sauteed onion, and peppers. Mix well then cover to keep warm until the sausages and squash are done.

Step 4

When the pan is done in the oven slice the sausages into rounds and remove the skin from the squash with a paring knife then cube the squash and mix the sausage rounds, cubed squash, and parsley into the pasta.

Serve the pasta into shallow bowls, sprinkle with fresh grated Parmesan and a few cracks of fresh black pepper, then sit down and enjoy the wonderful flavors of pure comfort that you created for dinner!

Garlic Chicken Wings with Spicy Mango Dip

Garlic Chicken Wings with Spicy Mango Dip

Servings

Four

Ready In:

About 45 minutes

Good For:

Dinner

Garlic Chicken Wings with Spicy Mango Dip

Ingredients
  • 2 lbs chicken wings
  • Drizzle of olive oil
  • 1 tsp garlic granules
  • 1 tsp salt
  • 10 cracks fresh black pepper
  • 1 ripe mango, pitted and cut into chunks
  • ½ tsp chili flakes (more if you like!)
  • Pinch of salt
  • 4 c salad greens
  • 1/3 cucumber, cubed
  • ¼ onion, thinly sliced
  • Olive oil and apple cider vinegar to dress salads

Step by Step Instructions

Step 1

Set the oven to 395°.

Place the chicken wings into a large bowl, drizzle with olive oil and sprinkle with salt, pepper, and garlic granules, then toss well until the wings are evenly coated.

Step 2

Pour the chicken wings onto a parchment lined baking sheet in a single layer and pop them into the oven for about 45 minutes, but keep a close eye on them – if they darken too quickly, turn the heat down to 375°.

The wings will be done when an internal temperature of 165° has been reached and the skin is crispy brown.

Step 3

Place the chunks of mango, pinch of salt, and chili flakes into a small food processor and pulse until smooth (or leave it a little chunky if you like!). Scoop the mango sauce into 4 small ramekins and set aside.

Step 4

When the wings are golden brown and cooked through share them over 4 plates. Share the salad greens alongside. Top with cucumber & onion then drizzle with oil and vinegar. Place a ramekin of dip on each plate then sit down and enjoy the delicious flavors of the super easy masterpiece that you created for dinner!

Halibut in Lemon Thyme Cream with Roasted Pumpkin & Green Beans

Halibut in Lemon Thyme Cream with Roasted Pumpkin & Green Beans

Servings

Four

Ready In:

About 45 minutes

Good For:

Dinner

Halibut in Lemon Thyme Cream with
Roasted Pumpkin & Green Beans

Ingredients
  • 4 filet halibut or cod (try for thick cuts)

  • 1 mini pumpkin, seeds removed, cut into 1” crescents

  • 1 lb fresh green beans

  • Drizzle of olive oil

  • Sprinkle of salt

  • ¼ tsp cinnamon

  • ½ tsp nutmeg

  • 1 pint whip cream

  • 1 lemon, half juiced, half cut into wedges

  • 12 sprigs fresh thyme (dry will do if fresh is not available)

  • 2 tbsp butter to pan fry

Step by Step Instructions

Step 1

Set the oven to 375° and line a baking sheet with parchment paper

Prepare the pumpkin as noted above and place the crescents into a bowl. Drizzle with olive oil and a little sprinkle of salt, toss well, then sprinkle in the cinnamon and nutmeg and toss until evenly coated. Place the pumpkin crescent on the baking sheet in a single layer and pop them into the oven for 30 minutes.

Step 2

Prepare a steamer pot for the green beans and set aside.

When the pumpkin has been in the oven for 15 minutes start the fish and the lemon cream sauce.

Pour the cream into a heavy skillet and bring to a boil. At the same time melt the butter in another heavy skillet over low heat.

Step 3

Add 6 sprigs of fresh thyme (or half a tsp of dry thyme) and a pinch of salt to the pan with the cream and keep it on a good boil until it has reduced by about ¼ then slowly whisk in the lemon juice, mix well, and turn the heat down to medium.

Start the beans in the steamer.

Step 4

Once the cream has begun to reduce place the fish into the other pan along with 6 sprigs of fresh thyme (or half a tsp dry thyme) and a sprinkle of salt and pepper. Pan fry on one side for about 2 -3 minutes, depending on the thickness, then turn the filets over for another few minutes on the other side.

Step 5

Keep a close eye on the cream sauce. Once it has reached a consistency that pleases you turn the heat to the lowest setting to keep warm and avoid separation until everything is ready.

When the pumpkin, beans, and fish are done make a pool of lemon cream sauce on one side of each of 4 plates. Serve a filet into each pool of sauce and garnish the fish with a few sprigs of thyme from the pan. Share the pumpkin, beans, and lemon wedges over the 4 plates, then sit down and enjoy the rich, delicate, and savory flavors of the amazing dinner that you have prepared!

Bacon & Yam Hash

Bacon & Yam Hash

Servings

Four

Ready In:

About an hour

Good For:

Dinner

Bacon & Yam Hash

Ingredients
  • 10 strips thick sliced bacon, chopped into ¼“ bits
  • 2 lg sweet potatoes or yams, chopped into 1” cubes
  • 4 carrots, chopped into ¼“ rounds
  • 1 onion, cubed
  • 10 cherry tomatoes, halved
  • 2 green onions, chopped
  • 2 sticks celery,  chopped
  • 1 sm zucchini, cubed (optional)
  • ½ tsp salt
  • Fresh cracked pepper to taste
  • 1 heaping tsp garlic granules
  • 2 cups fresh salad greens

Step by Step Instructions

Step 1

Chop bacon into bits as noted above and place them in a heavy skillet over medium high heat. Fry the bacon until it is slightly crispy- about 10 minutes.  There is no need to super-cripify or burn the bacon. It will cook further in the oven with the rest of the hash.

Step 2

While bacon is frying, prepare all vegetables as noted above and place them in a large bowl (except the salad greens – leave them to the side for now). Heat oven to 375° and line a large baking sheet with baking parchment and set aside.

Step 3

When the bacon is done add the bacon, including the rendered *fat, to the bowl with the vegetables. Add salt, pepper, and garlic granules and mix well until all ingredients are well coated.

*If you feel uncomfortable adding the bacon fat to the hash – try to move out of your comfort zone a little. The bacon fat adds wonderful flavor to the hash and it’s a healthy animal fat that your body needs. If the bacon fat is too much of a stretch for you, strain the bacon from the fat, add the bacon into the bowl with the vegetables and seasoning and add a generous drizzle of olive oil and mix it well to combine.

Step 4

Pour the contents of the bowl onto the lined sheet pan and use a spatula to distribute everything evenly over the entire pan in a single layer. Place the pan in the oven and roast for 40 – 45 minutes, until carrots and yams are tender.

When the pan is done in the oven share the fresh greens over four shallow bowls and add a generous serving of Bacon & Yam Hash over the greens. Serve and enjoy this delightful two-pan-wonder!

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