Fennel-Crusted Pork Chops with Potatoes and Shallots

1 1/2 Tbls. fennel seeds
2 garlic cloves
1 tsp. hot smoked Paprika
3 Tbls. vegetable oil - divided
2 1" thick bone-in pork chops
Kosher salt
Pepper
1 lb. small Yukon Gold potatoes
2 large shallots, cut into quarters with roots attached
1/2 cup fresh parsley leaves
2 tsp red wine vinegar

Preheat oven to 450 degrees.
Toast fennel seeds in a small dry skillet over medium heat tossing often, until fragrant, about 4 min. Let cool.
Combine fennel seeds, garlic, paprika and 2 Tbls oil in a small bowl. Season pork with salt and pepper and place in a resealable bag.  Add spice mixture, seal bag and turn to coat.  Let sit at least 30 minutes.

Heat remaining oil in a large oven-proof skillet, preferably cast iron, over medium-high heat. Cook pork chops until golden brown on 1 side about 4 minutes, turn.  Add potatoes and shallots to skillet; season with salt and pepper and toss to coat in pan drippings.  Cook, tossing potatoes and shallots occasionally, until pork is gold brown on second side - about 4 minutes.

Transfer to oven and roast until potatoes are tender. If meat is ready and potatoes need more time, then transfer the pork chops to a place and continue cooking the potatoes.   Remove skillet from oven and mix in parsley and vinegar.  Let pork chops rest 5 minutes in skillet.

Transfer chops to a cutting board; cut meat from bones and slice against the grain.  Serve with potatoes, shallots and any pan juices.

Pork chops can be marinated one day ahead.  

Chicken with Creamy Mustard-Tarragon Sauce

4 large boneless, skinless chicken breasts
1/4 cup flour
1/2 tsp salt
ground pepper
2 tbls butter
1/2 cup dry white wine
1/2 cup chicken broth
1/2 cup half and half (or whole milk)
2 tsp Dijon mustard
1 tsp dried tarragon
1 Tbls chopped parsley

Place chicken breasts between 2 pieces of plastic wrap about pound thin.  Cut into bite-sized pieces.  On a large piece of wax paper, mix flour, salt and pepper.  Add chicken and turn to coat.

In a large skillet over medium heat, melt butter.  Add chicken and brown, about 5 minutes.  Transfer to a plate.  Add wine and broth to skillet.  Raise temperature to high and boil until liquid is reduced by half, about two minutes.  Reduce heat to medium and whisk in half and half, mustard, tarragon, parsley, salt / pepper  and butter to taste.  Blend.  Return chicken to pan and reheat several minutes.  Serve chicken with sauce.

Slow Cooker Chipotle-Lime Chicken Thighs Jamaican Rice and Peas

Copyright 2006 Robin Miller
Chicken Recipe

(this is how I make it)
1/2 cup sliced onion
1/2 cup leeks
1/2 cup chopped carrots
2 pounds (or a little less) skinless chicken thighs
salt and fresh ground pepper
1 8 oz can of tomato sauce
1/4 cup lime juice
1 1/2 tablespoons chipotle chiles in adobo sauce with 1 tsp sauce from can
1 clove garlic
1 avocado (diced)
some chopped fresh cilantro
lime wedges

Arrange onion, celery and carrots in bottom of slow cooker.  Season chicken thighs with salt and pepper and arrange over vegetables.

In a medium bowl, whisk together tomato sauce, lime juice, chipotle chiles with sauce, and garlic. Pour mixture over chicken.

Cook and cover on high for 2 1/2 - 3 hours (or 6 hours on low).   Serve over rice of your choice, topped with diced avocado, cilantro, and lime wedges.  

Guacamole Salad (From the Barefoot Contessa - Food Network)

**Serves 6 - I have always doubled this recipe for gatherings because it goes quickly!!

1 pint grape tomatoes, halved

1 yellow bell pepper, seeded and 1/2 inch diced

1 (15 oz) can black beans, rinsed and drained

1/2 cup small diced red onion

1/2 teaspoon freshly grated lime zest

1/4 cup freshly squeezed lime juice (2 limes)

1/4 cup good olive oil

1 teaspoon Kosher salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon minced garlic (I just press mine)

dash of red pepper flakes

2 Haas avocados, seeded, peeled, and 1/2-inch diced

Place the tomatoes, yellow pepper, black beans, red onion, and lime zest in a large bowl.  Whisk together the lime juice, olive oil, salt, black pepper, garlic and red pepper flakes.  Pour over the vegetables and toss well.

 Just before you are ready to serve the salad, fold the avocados into the salad. Check the seasoning and serve at room temp.

Sour Cream cookies

1/2 cup Crisco
1 1/2 cups sugar
2 eggs

Cream the above ingredients together.

1 cup thick sour cream
1 tsp vanilla

Add above ingredients to egg mixture.

2 3/4 cup sifted flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
a pinch of nutmeg

Sift dry ingredients and add gradually to other ingredients

Chill at least 1 hour.  Drop rounded teaspoons about 2 inches apart on lightly greased baking sheet.  Bake until delicately browned, just until when you touch lightly with finger, an imprint remains.

Bake at 425 deg. for 8-11

Panko Encrusted Tilapia with Aioli

Two tilapia filets
Panko crumbs
Paprika
Parsley
Garlic salt
Pepper
(Old Bay - optional)
Mayo
Dijon mustard

For Aioli
Fresh chopped basil, olive oil, lemon juice, minced/pressed garlic
Mayo and Dijon mustard

Mix equal parts mayo and mustard in a small bowl.  Rub onto the fish filets.  Combine Panko and seasonings in a dish.  Dredge the filets through the Panko mix, covering the fish.  Bake at 400 deg for 12-18 min (until fish flakes in middle).  Top with Aioli sauce.  Serve over white rice with sauteed spinach.

South Beach Chicken Salad

1/2 cup shelled pistachio nuts, smashed (recipe actually calls for finely ground, but I like them somewhat whole)

1/2 tsp salt

pepper

chicken breasts

olive oil

red onion

romaine lettuce

Preheat the oven to 375 deg. Mix the nuts with salt and pepper. Press the chicken into the nuts. Heat some oil in the skillet and cook the coated breasts, 2 min per side. Place the breasts in a baking dish and bake for 15 minutes or until done.

Dressing (Cilantro Mayo)

3/4 cup reduced fat mayo

3/4 cup loosely packed cilantro leaves

1 Tbls lime juice

1 tsp light soy sauce

1 small clove garlic

When chicken is done, allow to cool. Cut up lettuce. Put in chicken and pistachios and chopped onion. Cover with mayo dressing. Yummy!

Modified from the South Beach Diet