Oregano | I Can Cook That

Grilled Zaatar Chicken

Although some may think this is in bad form, hosting friends is when I love to try out new recipes. Luckily, I get more hits than misses, but it’s always fun to experiment with friends who are up for the adventure.

So when we recently hosted a bunch of friends at our house for the weekend, I decided to try this Grilled Zaatar Chicken recipe. I love a good prep ahead recipe (and a good On the Grill recipe!) so that I can get a bunch of things done ahead of time, and this Grilled Zaatar Chicken tastes best when allowed to marinate overnight.

If you’re unfamiliar with za’atar, it is a Middle Eastern spice blend. The ingredients in the blend can vary, but the blend I used, Pereg Za’atar (paid link), contains quinoa flour, coriander, olive oil, hyssop (a mint-like herb that has a slight bitterness to it), parsley, salt, and sour salt.

Ingredients (makes 4-6 servings):

Marinade:

1/2 cup whole plain Greek yogurt
1/4 cup fresh cilantro leaves, chopped
1 tablespoon fresh oregano leaves, chopped
6 garlic cloves, pressed (paid link) or minced
the zest of 1 lemon
3 tablespoons olive oil
1 1/2 tablespoons za’atar
1 1/2 teaspoons salt
1/2 teaspoon pepper
2-3 lbs boneless, skinless chicken thighs

Yogurt Dip:

1/2 whole plain Greek yogurt
1 garlic clove, pressed (paid link)
the juice of 1 lemon
1/4 teaspoon za’atar (I used Pereg Za’atar – paid link)
salt and pepper, to taste

Other, for serving:

olive oil
the juice of 1 lemon

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Salmon Bean Salad

Note: I was sent affiliate boxes from Sitka Salmon Share in order to write this post. Opinions are mine alone.

I’m excited to share this recipe for a yummy Salmon Bean Salad, but I’m even more excited to tell you about Sitka Salmon Share! This responsible caught seafood company is one you can feel good about purchasing their high quality products. (You can check out my other Sitka Seafood posts here as I post them, because there will be plenty more!)

What are Sitka Salmon Shares?

Sitka Salmon Share is a community supported fishery (CSF) seafood delivery that allows you to get great quality seafood delivered right to your door. You can choose from four different options (Premium Sitka Seafood Share, Sitka Seafood Share, Sitka Salmon Share, and Sitka White Fish Share), which range from 3 to 9-month intervals. Each share includes a specific selection of the species that Sitka harvests, such as wild Alaskan king salmon, sockeye salmon, Coho salmon, keta salmon, lingcod, black bass, sablefish (black cod), Pacific cod, yelloweye, rockfish, spot shrimp, Dungeness crab, albacore tuna, and halibut.

You can either pay for your share in full at the beginning of the season or spread out your payments through monthly installments. Prices range from $18 to $28 per pound, depending on the species you choose and the quantity you buy (with free shipping).

How Sitka Salmon Shares Works:

One of Sitka’s 20 fishermen-owners or partner fishermen then catch your fish. The fishermen meticulously catch and handle each fish with care virtually unheard of in the world of large factory boats and corporate-owned fish farms. The seafood is filleted and cut into portions of about half a pound to a little over a pound. Each fillet is then blast-frozen to -60 degrees Fahrenheit before being shipped to the Midwest where it is individually vacuum-sealed.

Every month during fishing season, you will get a box of wild Alaskan seafood hand-delivered right to your door! In keeping with the company’s guiding principles, Sitka Salmon Shares returns 1 percent of all CSF-related revenue back to fisheries conservation and habitat protection efforts, and they pay to offset all carbon that is released in our Alaska-to-Midwest distribution system. The fishermen-owners receive a fairer wage for a day’s work, and the company works to make the entire system more transparent and accountable, from the moment your fish is caught to the moment you sit down with your friends and family to enjoy the best fish you’ve ever tasted. Also, the packaging is almost entirely recyclable, including the insulation!

Discount code to receive $25 off your first Sitka Salmon Share Box:

To get the word out, I received two affiliate boxes to check out their products. Even better, Sitka has given me a discount code to share with everyone so you can try out their delicious seafood as well! Use ICCTFish when registering for a Premium share and receive $25 off!

This recipe for Salmon Bean Salad is made with Sitka’s Coho salmon, which has such a wonderful flavor that it needs very little other components to make a delicious meal! It is a simple meal that delivers on flavor, and it is perfect for lunch or dinner!

Ingredients (serves 2):

Salad:

1 lb coho salmon, like Sitka Coho Salmon, defrosted overnight in your fridge
salt and pepper, to taste
1 tablespoon olive oil
2 cups lettuce (I used Boston Bibb), washed and torn
1 (14 oz) can cannellini beans, drained and rinsed
1 dozen cherry or grape tomatoes
optional additional items: artichoke hearts, feta cheese, cucumbers, red onion, avocado

Vinaigrette:

1/2 cup olive oil
the juice of 1 lemon
1 tablespoon whole grain mustard
1 teaspoon honey
2 garlic cloves, minced or pressed
1 teaspoon dried oregano or Greek seasoning blend
1/4 teaspoon each salt and pepper

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Pressure Cooker Puttanesca Pork Ragu

I think fall cooking might be my favorite kind of cooking. I love comfort food meals that make the whole house smell good! And anything I can put over pasta is guaranteed to be a winning recipe in my house. So this Pressure Cooker Puttanesca Pork Ragu is right up my alley.

I came across a recipe for a puttanesca-style ragu and knew I had to try out my own version! Puttanesca sauces typically have a bunch of brine-y ingredients in them — capers, olives, anchovies — in a tomato sauce that may have a little heat to it as well. I honestly don’t make many puttanesca-inspired dishes because, well, I don’t love olives. But my husband does, so I figured it was worth a try!

This recipe uses a pressure cooker to get that cooking all day flavor in much less time. You’re still looking at a just under 2-hour recipe though, so plan ahead!

Ingredients:

1 tablespoon olive oil
10 garlic cloves, minced or pressed
1 tablespoon anchovy paste
3 (4.5 oz) tomato paste tubes
1/2 cup pitted kalamata olives
1/4 cup drained capers
3 tablespoons white wine vinegar, divided
1 1/2 teaspoons red pepper flakes
2 teaspoons dried oregano
1 cup dry wine, red or white
1 (28 oz) can crushed tomatoes
2 1/2 lbs boneless pork shoulder
salt and ground pepper
cooked pasta, for serving
grated parmesan cheese, optional
chopped fresh parsley, for garnish

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Quinoa Con Pollo

Note: I was sent a Flying Fish Can Variety Pack in order to write this post. Opinions are mine alone.

There are some recipes that almost instantly become a go-to comfort food. One of those recipes for me is arroz con pollo. It has a ton of flavor, an assortment of different vegetables, and is wonderfully filling. Plus, it can be made ahead of time and reheated. What more could you ask for?

My husband has recently taken a liking to quinoa, so I thought making a quinoa version of arroz con pollo, or Quinoa con Pollo, would be an awesome spin. Flying Fish’s Can Variety Pack features five different beers including their OnShore Lager. One sip, and I knew it would be the perfect ingredient in (and accompaniment to) my quinoa spin!

If you follow me on Instagram, you have probably seen a couple of posts / stories about the variety pack. The outdoor themed variety pack truly has something for everyone, including two IPAs (Hopfish and Outside IPA), a Pale Ale (XPA), a Session Sour (Salt and Sea), and a Lager (Onshore Lager). The Hopfish is awesome with spicy food, and the outside IPA has been my go-to when I’m relaxing in my hammock, or hanging out with friends on my roof deck. The XPA is Flying Fish’s original beer, and continues to be a staple for a reason; it goes great with everything! The Salt and Sea was the perfect complement to our friend’s crab feast and barbecue. And the Onshore Lager has a crisp, clean finish making it perfect for both cooking with and drinking.

So let me show off that lager!

Ingredients:

2 tablespoons unsalted butter (or olive oil to make dairy free)
6 boneless skinless chicken thighs (about 2 lbs)
1 medium onion, chopped
6 garlic cloves, minced
2 bell peppers, sliced
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons dried oregano
2 teaspoons dried parsley
1 teaspoon sweet paprika
1 teaspoon ground turmeric
1 teaspoon ground cumin
2 1/2 cups chicken broth
1 (12 oz) can lager (I used Flying Fish Onshore Lager)
3 tablespoons Worcestershire sauce (omit to make gluten free)
2 cups dried quinoa
1 cup frozen peas
10 oz frozen cut green beans
1 cup ketchup
Black olives, to taste

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Marinated Swordfish

NOTE: I was sent Carthage Co.‘s Dadasi Dinner Plate in order to write this post with a recipe for Marinated Swordfish. Opinions are mine alone.

Unsurprisingly, I have quite the affinity for dishware. I especially love plates, bowls, and platters that are matte (they present and photograph beautifully!) No matter how pretty dishware is, I still need it to work for my lifestyle, so I look for options that are microwave and dishwasher safe as well.

I was recently introduced to Carthage Co., which offers exquisite, ethically-sourced pottery made by Tunisian artisans, including plates, glasses, pitchers and serving-ware. The best part? This artisan stoneware is both attractive and affordable, plus its dishwasher and microwave safe! Named after the ancient city of Carthage that once served as a connecting point of Mediterranean trade, the Carthage Co. mission is to provide a valuable point of connection that starts in Tunisia and ends at your dinner table. The company works to honor and empower Tunisian artisans and create jobs in the U.S., partnering with local manufacturers that employ and empower their communities with dignity and equity.

I immediately gravitated toward their Dadasi collection, which is even more beautiful in person. I personally love the basalt color, it really make the food served on it pop!

I wanted to show off my snazzy new plate with a recipe that’s really become a staple in my household: Marinated Swordfish, served over rice with sautéed baby bok choy. I’m not going to pretend it’s the prettiest recipe, but it sure looks nice on the Dadasi plate, doesn’t it? It’s amazing what a difference a good looking plate can make to the presentation of a meal!

This recipe requires very little hands-on time, but you do need to allot some time for the swordfish to marinate.

Ingredients:

1/4 cup low sodium soy sauce (or coconut aminos/tamari to make gluten free)
1/4 cup white wine vinegar
2 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried rosemary
1 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
2 swordfish steaks
2 tablespoons sesame oil, divided
1 cup cooked rice
4 baby bok choy
salt and pepper, to taste
fresh parsley, chopped, for garnish (optional)

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Cioppino (Seafood Stew)

Note: I was sent a ZOS wine saver for review. All opinions are mine alone.

Using wine in recipes both adds and enhances flavor. I love cooking with both red and white wine, but I really only drink red wine. Which means I keep a re-corked bottled of white wine in my fridge, which over time, begins to oxidize and change taste (and not for the better!)

So when I was contacted to try ZOS wine saver, I was intrigued. The ZOS wine saver is a solution that eliminates 100% of the oxygen from an opened bottle of wine, which can preserve the bottle for weeks or months. The ZOS wine stopper has an oxygen-absorbing cartridge that allows you to use a small amount of wine and still maintain its flavor for future use.

The ZOS wine saver is made of an oxygen barrier stopper attached to a replaceable cartridge. You just insert the ZOS stopper into an open bottle of wine and the cartridge absorbs all of the oxygen in the bottle. Each cartridge lasts 5 to 15 bottles and is easily replaceable. The ZOS wine saver (paid link) can be purchased on Amazon.

With the weather warming up, I wanted to make a yummy seafood recipe that’s hearty but light. Cioppino is a fish stew originally from San Francisco, utilizing whatever was caught that day at sea. This recipe for Cioppino (Seafood Stew) includes making a broth and then making the actual soup. The broth can be made a couple of days ahead of time. Both parts of the recipe use white wine, so this recipe is the perfect test for the ZOS wine saver.

Ingredients:

Broth:

2 tablespoon olive oil
1 onion, chopped
4 garlic cloves, minced
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon crushed red pepper flakes
1 cup dry white wine
1 28-oz. can whole peeled tomatoes
2 8-oz. bottles clam juice
4 sprigs parsley
2 dried bay leaves
salt and pepper, to taste

Soup:

2 tablespoons olive oil
1 medium shallot, finely chopped
2 cloves garlic cloves, thinly sliced
2 lbs mussels, scrubbed and debearded
1 lb clams, scrubbed
¼ cup dry white wine
1 lb sea bass, skin removed and cut into 1” pieces
1 lb shrimp, peeled, deveined, tails on
¼ cup (½ stick) unsalted butter, cut into cubes (or margarine for dairy free)
salt and pepper, to taste
fresh parsley, chopped, for garnish
day old bread, for serving (omit for gluten free)

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Pressure Cooker Chicken Orzo Soup

I feel like I’ve been baby-stepping my way into this recipe. I started by making a Pressure Cooker Whole “Rotisserie” Chicken, followed by Pressure Cooker Chicken Broth. So I’m taking it one step further and making Pressure Cooker Chicken Orzo Soup!

This recipe actually builds from the two previous, with some minor changes. For simplicity, the entire recipe from start to finish is below so you don’t have to go to multiple posts to make it. The multi-pot shortens the time of making a solid chicken soup, but it is still a labor of love. Total time to cook is roughly 3 hours.

It freezes well, so it’s a great recipe to make now to have on hand for sick days!

Ingredients: (serves 8)

Chicken:

1 (3 to 4 pound) whole chicken – I used a 3 pound chicken
1 tablespoon garlic powder
1 tablespoon onion powder
1/2 tablespoon salt
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon ground pepper
2 tablespoons olive oil
1 cup water

Soup:

4 tablespoons olive oil, divided
2 yellow onions, chopped, divided
4 carrots, peeled and chopped, divided
2 stalks celery, chopped, divided
6 cloves garlic, smashed
2 bay leaves
1 teaspoon salt
1 teaspoon ground pepper
4 sprigs fresh parsley
2 sprigs fresh thyme
2 sprigs fresh oregano
up to 8 cups water
1 cup uncooked orzo (or rice to make gluten free)

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Pressure Cooker Whole Chicken

My husband has been on a pretty solid streak of making himself salads for weekday lunches. Nothing terribly fancy: lettuce, tomatoes, cucumbers, a protein, and some olives or cheese with homemade dressing. For the protein, he tends to use canned tuna, beans, or rotisserie chicken. So when I heard that you can make your own “rotisserie” chicken in a pressure cooker, I knew I had to try it! May I introduce you to: Pressure Cooker Whole Chicken!

The recipe is quite straightforward… season your chicken, brown on all sides, and then pressure cook. Pressure cooking doesn’t result in crispy skin, but boy does the meat stay juicy!

Ingredients:

1 (3 to 4 pound) whole chicken
1 tablespoon sweet paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1/2 tablespoon salt
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried rosemary
1/2 teaspoon ground pepper
2 tablespoons olive oil
1 cup water
the juice of 1 lemon

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Pressure Cooker Barbacoa Beef Tacos

Note: I was sent a Cosori Premium 6qt multicooker in order to write this post. Opinions are mine alone.

I’m not going to lie, pressure cookers have always kind of intimidated me. I was under the impression that they were difficult to use, and easy to mess up.

Well, after trying out the Cosori Premium 6qt pressure cooker over the past couple of weeks, I’m here to tell you they are actually quite easy to use!

Pressure cookers are definitely having a moment right now, but they’ve actually been around since the 1600’s in some form or another. Pressure cookers use steam pressure to help cook food faster. When cooking tough meat, pressure cookers help tenderize the meat and cook it surprisingly quickly in the process.

The Cosori Premium 6qt pressure cooker is actually a multicooker – it’s a pressure cooker, hot pot, steamer, slow cooker, food warmer, sauté pan, yogurt maker, and rice cooker – all in one! The unit has 17 smart cooking programs, but you can also adjust the cooking time, temperature, and pressure cooking levels to customize your cooking.

I couldn’t wait to test the pressure cooker out! I immediately thought of barbacoa – super tender and shredded meat (typically lamb or beef) with seasonings, so it’s time to try making Pressure Cooker Barbacoa Beef Tacos!

We eat a lot of tacos in my house, so I knew this would be a perfect test of the pressure cooker’s ability. This recipe actually uses two of the features available -” sauté/brown” and “meat/stew” pressure cooking. The Cosori premium pressure cooker is quite large (6 quarts!), so I decided to make a huge batch for future dinners. (It’s always helpful to have a full freezer for busy fall weeknights.)

Note: If you’ve been considering purchasing the Cosori Premium 6qt pressure cooker, click on this link and use code UCS9PK3K to receive 10% off! (The code is only good through October 31, 2018, so be sure to purchase before then!)

Ingredients: (makes 12 servings)

6 garlic cloves
1 medium onion, peeled and quartered
1 chipotle in adobo, plus 3 tablespoons chipotle in adobo sauce
2 tablespoons ground cumin
2 tablespoons ground oregano
1 teaspoon ground cinnamon
½ teaspoon ground cloves
zest and juice of 1 lime
2 tablespoons apple cider vinegar
2 cups beef broth, plus a tablespoon or two, divided
6 lbs boneless chuck roast, trimmed of excess fat
Salt and pepper, for seasoning
2 tablespoons olive oil
2 bay leaves
12 corn tortillas
1 small white onion, finely chopped
Cilantro, for garnish
Lime wedges

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Grilled Clams in Lemon Butter Sauce

Now that grilling season is in full swing, I am grilling anything and everything I can, and yes, that includes Grilled Clams in Lemon Butter Sauce!

This recipe for grilled clams is SO easy, and can be made completely on your grill (just make sure you have a cast iron or other grill-safe pot for the sauce, if not, you can make it on your stovetop).

It’s an awesome appetizer to share with friends, just don’t forget the crusty bready for dipping!

Ingredients:

3 dozen clams
2 sticks salted butter (1 cup)
the juice and zest of 1 lemon
2 garlic cloves, finely minced or pressed through a garlic press
1 scallion
1 sprig fresh oregano
2 sprigs fresh parsley
1 sprig fresh basil
1/4 cup dry white wine
ground pepper, to taste

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Slow Cooker Spring Lamb Stew

I’m so impatient weather-wise in the spring. I want it to warm up immediately, but that’s not exactly how this season goes.

Although today is supposed to be quite nice, some spring nights can be rainy and down right chilly. So it’s nice to have a comforting meal available for colder nights that still makes use of ingredients readily available in the spring.

This Slow Cooker Spring Lamb Stew is a Greek-inspired dish is made in a slow cooker, so dinner will be ready for you when you return from work. It also freezes well, so you can enjoy it whenever the weather calls for a yummy stew.

Ingredients:

2 tablespoons olive oil
1/2 cup all-purpose flour
1 and 1/2 pound lamb shoulder, cut into bite-sized pieces
1/2 teaspoon ground allspice (I used 6 allspice berries; I was out of ground allspice)
1/2 teaspoon ground nutmeg
1 tablespoon tomato paste
2 garlic cloves, peeled and minced
1/2 pound shallots, peeled and quartered
1 pound baby new potatoes
1/2 pound carrots, peeled and cut into bite-sized pieces
2 cups red wine
2 cups tomato puree
2 cups low-sodium chicken stock
2 tablespoons fresh oregano leaves
1 cup frozen peas
1 tablespoon red wine vinegar
whole milk Greek yogurt, to serve
chopped mint, for garnish
drizzle of olive oil, if desired
salt and pepper, to taste

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Sheet Pan Blackened Shrimp with Citrus and Roasted Fennel

I’m kind of on a Sheet Pan kick. I love how simple they are, and how easy cleanup is! And this recipe for Sheet Pan Blackened Shrimp with Citrus and Roasted Fennel is no different!

This recipe is adapted from a Cooking Light recipe to make it a pure sheet pan meal.

I know the combination of flavors may seem a bit odd, but it really comes together in the end. My husband even asked for this to be put in our normal dinner rotation!

Ingredients:

2 small oranges (I used one navel, one blood orange)
2 medium fennel bulbs with stalks
3 tablespoons olive oil, divided
1 teaspoon salt, divided
1/4 teaspoon pepper
6 small shallots, halved
2 teaspoons sweet paprika
1 teaspoon chopped fresh thyme
1/2 teaspoon garlic powder
1/4 teaspoon chopped fresh oregano
1/4 teaspoon ground red pepper
1 pound large shrimp, peeled and deveined, tails on
Optional: 1 cup cooked rice, for serving

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Sheet Pan Chicken with Cauliflower and Carrots

It probably comes as no surprise that I go through a lot of dishes when I cook in my kitchen. But the last thing I want to do after making a delicious dinner is to do a bunch of dishes!

Which is why I love finding one pot or sheet pan meals.

This recipe, adapted from Cooking Light, uses one sheet pan, two bowls, a cutting board, a whisk, a spoon, and a knife. That’s it!

Ingredients:

6 tablespoons olive oil, divided
1 teaspoon dried oregano
1 1/4 teaspoons salt, divided
1 teaspoon light brown sugar
1 teaspoon sweet paprika
1/4 teaspoon cayenne pepper
2 lemons, divided
1 head of cauliflower, cut into florets
1 (10 oz) package sliced rainbow carrots (or baby carrots, sliced
2 bone-in chicken thighs
2 drumsticks
1 small red onion, cut into wedges
1/2 cup chopped fresh parsley
1/2 cup chopped fresh cilantro
1 garlic clove, minced

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Slow Cooker Parmesan Herb Pork Loin with Chunky Tomato Sauce

For whatever reason, I tend to shy away from making pork or ham.

So when my friend and I were having our cooking marathon, I figured it was a good time to add one in for some variety.

We found this Southern Living recipe for Slow Cooker Parmesan Herb Pork Loin with Chunky Tomato Sauce on myrecipes.com. I couldn’t resist a freezer friendly slow cooker meal, especially when it’s served over pasta!

(Please excuse the quality of these photos. This recipe was too good not to share, even with crummy photos!)

Ingredients:

3 small onions (~2 1/2 cups chopped yellow onion)
1 large carrot (~1 cup chopped carrots)
1 large fennel bulb (~1 3/4 cups chopped fresh fennel bulb)
6 garlic cloves, minced
2 tablespoons olive oil
1 cup red wine
1 (28 oz) can whole tomatoes
1 (14.5 oz) can crushed tomatoes
1/4 cup chicken broth
3 1/3 teaspoons salt, divided
1 1/2 teaspoons black pepper, divided
1/4 cup parmesan cheese
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh oregano, chopped
1 tablespoon fresh parsley, chopped
2 (1.5 lb) boneless pork loin roast
1 (16 oz) box spaghetti, cooked according to package directions

Continue reading Slow Cooker Parmesan Herb Pork Loin with Chunky Tomato Sauce

Grilled Vegetable Pasta Salad

My mom makes a mean pasta salad. Her mayo-less version is a mostly traditional Italian pasta salad which marinates in an Italian salad dressing for a few hours before enjoying.

This Grilled Vegetable Pasta Salad version is based on hers, but I decided to make it all the more summery but adding grill-friendly vegetables.

This is mostly a make ahead recipe. Right before serving (or while grilling up the main dish), you just add the veggies to the grill, then toss into the pasta.

I made this Grilled Vegetable Pasta Salad for friends with my recipe for Grilled T-Bone Steak with Gremolata.

Ingredients:

2 boxes tri-colored pasta
1 pint cherry or grape tomatoes
1 onion, chopped
2 bell peppers, any color, chopped
1 (8 oz package) sliced baby bella mushrooms
1 zucchini, chopped
1 yellow squash, chopped
3 garlic cloves, roughly chopped

Marinade

2 tablespoons garlic salt
2 tablespoons onion powder
2 tablespoons dried parsley
1 tablespoon dried oregano
1 tablespoon dried basil
2 teaspoons ground black pepper
2 teaspoons salt
1/2 teaspoon celery salt
1 cup white wine vinegar
2 cups olive oil

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