It’s grilling season! Fire up those grills, clean off the patio furniture and whip up a very tasty and healthy meal! Easy to marinate, grill and enjoy!
1 package Jennie-o turkey breast tenderloins
1/2-3/4 cup ff Greek yogurt plain
1-2 cloves minced garlic
1/2 tbsp oregano
1/2 cup lemon juice
S&P to your liking
Mix all ingredients in a ziploc bag and marinate 30 mins at least or longer.
Heat grill to medium heat. Grill 5-10 mins (depending on thicken as) each side.
Serve immediately. Also, this is great as leftovers on a salad or sandwich!
With Lent upon us and meatless Fridays or just plain healthy eating, this recipe is great. This was very easy to whip up, throw in the oven and let it do it’s thing!
Light, healthy, and delicious!
1 pound zucchini, ends trimmed and sliced crosswise into 1/4-inch-thick rounds
1/2 pound plum tomatoes, cored, seeded, and chopped into 1/2-inch-pieces (about 1 cup)
2 tablespoons extra-virgin olive oil
2 medium garlic cloves, minced or pressed
1 teaspoon minced fresh oregano leaves
1/8 teaspoon red pepper flakes
Ground black pepper
4 tablespoons vermouth or dry white wine
4 skinless cod fillets (about 6 oz each)
1/4 cup minced fresh basil leaves
1 lemon, cut into wedges
Toss zucchini with 1/2 teaspoon salt in large bowl; transfer to colander set over bowl. Let stand until zucchini releases 1 to 2 tablespoons liquid, about 30 minutes. Arrange zucchini on triple layer paper towels; cover with another triple layer paper towels. Firmly press each slice to remove as much liquid as possible. Meanwhile, combine tomatoes, oil, garlic, oregano, red pepper flakes, 1/4 teaspoon salt, and 1/8 teaspoon pepper in medium bowl.
Adjust over rack to lower-middle position and heat oven to 450 degrees. Cut eight 12-inch sheets of foil; arrange four flat on counter. Mound salted zucchini in center of foil, drizzling vermouth, placing fish on top, then spooning quarter of tomato mixture over each fillet. Place second square of foil on top of fish, crimp edges together in 1/2-inch fold, then fold over three more times to create a packet about 7 inches square. Place packets on rimmed baking sheet.
Bake packets 15 minutes. Carefully open foil, allowing steam to escape away from you. Using thin metal spatula, gently slide fish and vegetables onto plate with any accumulated juices; sprinkle with basil. Serve immediately, passing lemon wedges separately.
Once again pork was on sale at the market. I was going to make the fig pork roast again, but decided to just make an herb rub, roast in the oven and enjoy!
2-3 lbs pork tenderloin
Herbs de Provence
Salt and pepper
Heat oven to 450.
Rub roast with a bit of olive oil, salt and pepper. Sprinkle a good amount of herbs de Provence all over the pork until it’s quite coated and pat herbs in.
Place in roasting pan and drop a few pearl onions around the roast for extra flavor.
Roast in oven for 15 minutes, then lower to 325 and roast for 30-45 more minutes or until meat thermometer shows 144-155 degrees.
Take out of oven and let rest, lightly tented with foil, for 10 mins. Slice and serve!
No need to wait until January 1 to start eating right. I found a few things in my pantry and fridge for a delicious, easy and oh so healthy meal. Start the week off right with the great recipe. Serve with sides or over a salad as we did!
2 boneless skinless chicken breasts
1/2 cup ff Greek yogurt plain
1/2 cup or less freshly squeezed lemon juice
2 cloves garlic minced
Herbes de Provence (amt to your liking)
Salt and pepper
Mix all ingredients in a bowl or bag and marinate for 30-60 mins.
Heat grill to med/high heat.
While grill is heating either make salad or sides.
Grill chicken 10-15 mins per side or until preferred doneness based on thickness of breasts. Slice or serve immediately!
There is nothing better than an easy dinner that seems like you spent all day in the kitchen. This recipe does just that. How great is it to throw all the ingredients together and pop back in fridge until you are ready to grill? It is that simple..a few steps and dinner is ready! SCORE! Annie’s Eats nailed it on this one! I love searching her blog for easy yet impressive meals. She has a huge selection! Check out her blog for more great ideas!
Grated zest of 1 lemon
3/4 cup freshly squeezed lemon juice (4-6 lemons)
1/2 cup olive oil, plus extra for brushing the grill
2 tbsp. minced garlic (6 cloves)
1 1/2 tbsp. minced fresh rosemary leaves
1 tbsp. chopped fresh thyme leaves
2 tsp. Dijon mustard
2 pork tenderloins, about 1 lb. each
Freshly ground black pepper
Combine the lemon zest, lemon juice, olive oil, garlic, rosemary, thyme, mustard, and 2 teaspoons salt in a sturdy 1-gallon Ziploc bag. Add the pork tenderloins and turn to coat with the marinade. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours but preferable overnight.
When you are ready to cook the pork, heat a charcoal or gas grill. Brush the grate of the grill with oil to prevent the pork from sticking. Remove the meat from the marinade and discard the marinade. Sprinkle the tenderloins generously with salt and pepper. Grill the tenderloins, turning a few times to brown on all sides, for 15-25 minutes (depending on the temperature of the grill) until the meat registers 137 degrees F at the thickest part. Transfer the tenderloins to a platter and cover tightly with aluminum foil. Allow to rest for 10 minutes. Slice and serve warm with the juices that collect on the platter.
Every year when we host these dinner parties for H work, I strive to out-do last years. Well this year I think I have with these rolls alone. They were easy to make as far as bread goes, but were SUPER good and paired perfectly with our dinner! I found this recipe on Annie’s Eats and was very happy with them!
2 tsp. salt
4½ tsp. instant (rapid rise) yeast
1/3 cup sugar
1 cup warm milk (105-110F)
8 tbsp. unsalted butter, melted
4 cups bread flour
½ cup mixed chopped fresh herbs (parsley, rosemary, chives, thyme, sage, basil, dill, etc.)
1 egg, beaten with 1 tbsp. milk
Whole fresh herb leaves (for topping)
In the bowl of a stand mixer fitted with the paddle attachment, beat together the eggs and salt on medium-high speed until pale yellow and fluffy, about 5 minutes. Mix in the yeast, sugar, milk, melted butter and flour. Stir until a dough forms. Beat in the chopped fresh herbs until incorporated. Cover the bowl with plastic wrap or a clean kitchen towel and let rise in a warm place until doubled in bulk, about 2 hours.
Generously butter 18 muffin cups. Punch the dough down. Scoop the batter, dividing it evenly between the prepared muffin cups. Cover loosely with plastic wrap or a clean kitchen towel and let rise about 45 minutes more, until slightly puffed.
Preheat the oven to 350F. Uncover the rolls and brush the tops lightly with the beaten egg mixture. Gently press a fresh herb leaf into the top of each roll so that it adheres completely. Bake until a toothpick inserted in the center comes out clean, about 22-25 minutes. Let cool in the pan a few minutes, then transfer to a wire rack. (Note: Annie had to run a small paring knife around the edge of each roll to get them to release from the pan. Mine released fine but I realllly buttered them after reading her post!!) Let cool before serving.
This was fantastic. My friend Chelsea told me about this recipe from Publix to top seafood, poultry and veggies. I was so happy to find out about this just in time for H and my Valentine’s Day dinner. I used it over my lobster tail and H used it on his scallops. We both enjoyed it over the grilled asparagus we made too! It was easy to make and would be perfect for many lighter white fish, seafood or grilled veggies. It is rich, so you only need a little bit!
HAPPY VALENTINE’S DAY!
1 tablespoon fresh tarragon (finely chopped)
1 (4-oz) package whipped lemon yogurt
2 tablespoons lemon herb finishing butter, divided
Whisk all ingredients together and top your favorite grilled or broiled fish, veggies or even poultry meats.