Citrus-Garlic Roasted Chicken

Recipe

  • 4 large bone-in, skin on chicken breasts, about 3 pounds
  • 4 large whole chicken thighs, about 2 pounds
  • 1/2 navel orange, zested, plus the juice of 1 whole orange
  • 2 limes, 1 zested, both juiced
  • 1/2 cup extra-virgin olive oil
  • 4 large cloves garlic, peeled and smashed
  • 1 teaspoon kosher salt, plus more for seasoning
  • Freshly cracked black pepper

Put the chicken in a large nonmetalic bowl. Put the orange and lime zests in a small bowl and add the fruit juices. Whisk in the olive oil, garlic, 1 teaspoon salt, and a generous grind of black pepper. Pour the marinade over the chicken and toss until well coated. Marinate for 20 to 30 minutes but no longer than 45 minutes.

Preheat the oven to 375 degrees F. Put a rack on a rimmed baking sheet. With tongs, remove the chicken pieces from the marinade and arrange them on the rack leaving space between each piece. Drizzle a small spoonful of the marinade over the top of each chicken piece; season well with salt and pepper, to taste. Roast until the chicken is cooked through and the juices run clear when meat is pierced with a knife, about 45 minutes.

Transfer the chicken to a serving platter. Cool slightly before serving or let stand until room temperature before refrigerating for later use.

Roasted Tilapia with Orange-Cilantro Salsa

  • 3  oranges (about 1 pound)
  • 1/4  cup  chopped fresh Cilantro
  • 2  tablespoons  extra-virgin olive oil, divided
  • 3/4  teaspoon  salt, divided
  • 4  (6-ounce) tilapia fillets
  • 1/2  teaspoon  freshly ground black pepper, divided
  • 2  cups  hot cooked instant white rice

1. Grate 2 teaspoons orange rind. Peel and section oranges over a bowl, reserving 2 tablespoons juice. Chop sections. Combine rind, chopped orange, 2 tablespoons parsley, 5 teaspoons oil, and 1/4 teaspoon salt in a bowl; toss well.

2. Preheat oven to 400°.

3. Sprinkle fish evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place fish in an ovenproof skillet coated with remaining 1 teaspoon oil. Bake at 400° for 14 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.

4. Combine 2 tablespoons reserved juice, remaining 2 tablespoons parsley, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and rice. Spoon 1/2 cup rice onto each of 4 plates; top each with 1 fillet and 1/4 cup salsa.

Thai Ground Pork Salad

Recipe

Ingredients

  1. 2 pounds ground pork
  2. 2 garlic cloves, minced
  3. 2 small shallots, minced
  4. 1 large jalapeño, seeded and minced, plus sliced jalapeño for garnish
  5. Juice of 1 lime, plus lime wedges, for serving
  6. 2 tablespoons Asian fish sauce
  7. 1 teaspoon light brown sugar
  8. 1 teaspoon Sriracha (chile sauce), plus more for serving
  9. 1 tablespoon vegetable oil
  10. 1/2 cup chopped cilantro
  11. 1/2 cup chopped mint
  12. 1/2 cup chopped basil
  13. Salt and freshly ground pepper
  14. 1 cup chopped salted peanuts (I didn’t add peanuts)
  15. 1 large head Boston or other leafy lettuce, separated into leaves (I also added carrots and green onions to mine)

Directions

  1. In a bowl, mix the pork, garlic, shallots and minced jalapeño. In a small bowl, whisk the lime juice, fish sauce, brown sugar and the 1 teaspoon of Sriracha.
  2. In a skillet, heat the oil. Add the pork mixture and cook over high heat, stirring to break up the meat, until no pink remains, 5 minutes. Remove from the heat and stir in the lime juice mixture. Let stand for 5 minutes. Transfer the meat to a bowl; stir in the herbs. Season with salt and pepper. Top with the peanuts and sliced jalapeños. Serve with lime wedges, Sriracha and lettuce for wrapping.

Pan-Seared Flat Iron Steak with Spicy Cilantro Sauce

So I totally forgot to take a picture of the meat with the sauce for this recipe. I only took a picture of the sauce.

Recipe

1 cup roughly chopped cilantro
2 cloves garlic, roughly chopped
1/2 cup plus 2 teaspoons extra virgin olive oil
3 tablespoons lemon juice
1/2 teaspoon ground cumin
1/2 teaspoon ground chili powder
Salt and pepper to taste
2 (10– to 12-ounce) flat iron steaks

Directions
Combine the cilantro, garlic, 1/2 cup of the oil, lemon juice, cumin, chili powder and salt in a blender or food processor and purée until smooth. Taste and adjust seasoning. Set sauce aside.

Sprinkle steaks on both sides with salt and pepper. Heat remaining 2 teaspoons oil in a large skillet over medium-high heat. Add steaks and cook to desired doneness, about 3 minutes per side for medium-rare or 4 to 5 minutes for medium.

Transfer steaks to a cutting board, tent with foil and let rest for 5 minutes before thinly slicing. Serve with sauce on the side.