Tag: Roasted

Sheet Pan Balsamic Fish with Roasted Tomatoes

Seafood is a favorite weekday dinner of mine because it usually takes under 30 minutes to make a seafood dish. This particular recipe for Sheet Pan Balsamic Fish with Roasted Tomatoes has become a staple in our home because of the relatively easy clean up as well – most of the meal is made right in one sheet pan!

I like to serve this over rice or couscous to soak in all of the juices on the sheet pan. This makes 2 hearty servings, with plenty of the tomato mixture to enjoy!

Ingredients (serves 2, multiply as needed):

  • 16 oz cherry or grape tomatoes, halved
  • 2 large shallots, thinly sliced
  • 5 large garlic cloves, minced
  • 1/4 cup olive oil
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • 1 1/2 teaspoons salt, plus more to taste
  • 1 teaspoon black pepper, plus more to taste
  • 2 white fish fillets (such as cod or halibut)
  • the zest of 1 lemon
  • fresh basil, chopped, for garnish
  • 1 cup cooked rice or couscous

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Roasted Beets and Sweets

I recently bought a ridiculous number of beets. I honestly can’t even tell you what moved me to do so, but I was staring down a good dozen plus beets for a household of two.

We were able to use some up in this awesome recipe for Gemelli with Brown Butter Beet Sauce, and I used a lot up in a salad recipe I will post later, but I was still left with about half a dozen beets!

This recipe for Roasted Beets and Sweets is fairly straightforward, used up all my remaining beets, and works as a good Sunday afternoon recipe so you have an easy side ready for later in the week (or to eat immediately with Sunday dinner).

Ingredients (serves 6):

  • 6 beets, peeled and cut into bite sized pieces
  • 4 sweet potatoes, peeled and cut into bite sized pieces
  • 3 tablespoons olive oil, divided
  • 1 teaspoon salt, divided
  • 1 teaspoon pepper, divided
  • 1 teaspoon ground cinnamon, divided

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Boneless Leg of Lamb with Roasted Vegetables

Note: I received free cow cash from Crowd Cow to try some of their products in order to write this post. Opinions are mine alone. This post contains affiliate links and I will be compensated if you make a purchase after clicking on my links

As much as I love a nice, quick weeknight meal option, I really enjoy when I have a free Saturday or Sunday to slow it down and make an oven-roasted dish, like this recipe for Boneless Leg of Lamb with Roasted Vegetables.

We’ve had some sporadic fall-like days in Philadelphia recently, so I made the most of a cooler weekend day and tapped into one of the proteins I received in my Crowd Cow box! Crowd Cow is a frozen protein delivery service that partners with ethical farms, fisheries and producers globally. They hand select independent farms to deliver the best craft meat from the farm to your table.

I was super impressed with the selection on Crowd Cow. They have staples like free-range chicken, pasture-raised beef, and sustainable seafood, but they also have some options that caught my eye, including wild boar, elk, bison, and, of course, boneless leg of lamb.

source: crowdcow.com

My order arrived in just two days, and came in recyclable packaging. They even offset carbon emissions from every order. Crowd Cow offers a membership where you can choose what is sent to you and at what frequency. And now’s the perfect time to become a Crowd Cow member! New Members Get $100 of Free Meat + Free Shipping. Hurry up, offer ends soon!

I will have future posts highlighting some of my other purchases, but today, it’s all about the boneless leg of lamb. Boneless leg of lamb is surprisingly easy to make, and doesn’t require a bunch of ingredients to make a great meal. This one-pot recipe cooks the leg of lamb, then tosses some vegetables in the drippings and roasts them to perfection!

Ingredients (serves 6):

Boneless Leg of Lamb

  • 4 to 5 lb boneless leg of lamb
  • 2 tablespoons olive oil, divided
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 tablespoons dried rosemary
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Roasted Vegetables:

  • 2 lbs potatoes, cut into bite-sized pieces
  • 3 medium-sized carrots
  • 1 small onion, chopped
  • 1 (8 oz) container sliced mushrooms
  • salt and pepper, to taste

Continue reading Boneless Leg of Lamb with Roasted Vegetables

Lamb and Roasted Cauliflower Stew with Harissa

It really takes me a while to adjust to colder weather. I feel like I’m always freezing! So a warm and hearty meal is a must this time of year, especially a soup or stew.

This recipe for Lamb and Roasted Cauliflower Stew with Harissa from Saveur ups the warmth with some spiciness from harissa, a hot chili pepper paste used in Middle-Eastern cooking.

Ingredients:

  • 5 tablespoons olive oil
  • 4 tablespoons unsalted butter, softened and divided (omit for dairy free)
  • 2 pounds boneless lamb shoulder, trimmed and cut into 2″ pieces
  • salt and black pepper, to taste
  • 5 cloves garlic, minced
  • 4 whole tomatoes from a 14oz can of whole tomatoes (~1/2 of the can), chopped
  • 2 red onions, minced
  • 1⁄2 head cauliflower (cut into large florets)
  • 1⁄3 cup dry white wine
  • 1⁄4 cup tomato paste
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 5 cups beef stock
  • 2 tablespoons cornstarch, mixed with 2 tablespoons cold water
  • 1⁄3 cup jarred harissa
  • 8 pitted dates, roughly chopped
  • 1⁄2 teaspoon smoked paprika
  • 1⁄4 cup sliced almonds, toasted

Continue reading Lamb and Roasted Cauliflower Stew with Harissa

Pasta with Roasted Romanesco and Capers

Romanesco is an intriguing little veggie. I don’t come across it terribly often, but when I do, I love using it in recipes like this recipe for Pasta with Roasted Romanesco and Capers.

Romanesco is similar to normal broccoli and cauliflower, and can be prepared the same ways. However, the flavor of Romanesco is much more muted. I personally love it roasted and tossed with pasta. The below recipe is heavily inspired by Bon Appetit’s Pasta with Roasted Romanesco and Capers recipe.

I received Romanesco in my latest Hungry Harvest (note: this is a referral link) and couldn’t wait to make this recipe!

Ingredients:

  • ¼ cup sliced almonds
  • ¼ cup plus 3 tablespoons olive oil; plus more for drizzling
  • 2 tablespoons drained capers, divided
  • Salt, to taste
  • 1 medium Romanesco, cored, cut into small florets
  • 8 garlic cloves, thinly sliced
  • ½ teaspoon crushed red pepper flakes, plus more for serving
  • ½ cup dry white wine (or chicken/vegetable broth, if preferred)
  • 1 (16 oz box) fusilli (or your favorite pasta)
  • 2 ounces Parmigiano Reggiano, finely grated
  • 2 tablespoons unsalted butter

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Balsamic Honey Roasted Carrots

I’m not sure what took me so long, but I’ve just started using Hungry Harvest. Hungry Harvest rescues produce that would normally go to waste, packages them up in different box options, and delivers it to your doorstep. Each box is customizable, so if you don’t like something in it, you can opt for another product through their website before delivery. There are also add-ons, like eggs, crushed tomatoes, or other fruits/vegetables.

To be honest, I don’t really see an issue with any of the produce I received. Apparently, reasons include that the produce is too big, too small, has some discoloring, are oddly shaped, or there were just too many in the crop.  For example, the carrots I used for this post were  “randomly sized and have some curve to them.” They still taste the same to me!

Anyways, I am loving having veggies delivered to my house and am experimenting with some new sides to add to my rotation. These carrots are inspired by a dish at a local Italian restaurant in South Philly: Ristorante Pesto. After ordering, they bring out a nice bruschetta plate as well as these awesome balsamic marinated carrots that I couldn’t get enough of! They serve theirs cold as an appetizer, but the below recipe for Balsamic Honey Roasted Carrots can be served either hot or cold.

Note: This is not a sponsored post, but if you’d like to try Hungry Harvest, feel free to use my referral link to sign up. You’ll receive $5 off your first order. I will also receive a credit when you receive your first delivery.

Ingredients: (serves 2, multiply as needed)

  • 8 oz carrots, washed and peeled
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon honey (or agave to make vegan)
  • 1/2 teaspoon ground cinnamon
  • pinch of salt and pepper
  • fresh parsley, chopped, for garnish

 

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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

Continue reading Sheet Pan Blackened Shrimp with Citrus and Roasted Fennel

Pomegranate Mustard Roasted Brussels Sprouts

I absolutely love roasted vegetables, and Roasted Brussels Sprouts are a favorite of mine. Something magical happens in the oven!

I’ve had a hankering for Brussels sprouts for a while now, but was in the mood for a vegetarian version (a.k.a. not cooked in bacon).

This recipe for Pomegranate Mustard Roasted Brussels Sprouts balances the heat from stone ground mustard with tangy pomegranate molasses, a syrup made from cooked down pomegranate juice. Typically used in Middle Eastern recipes, pomegranate molasses can be found in most supermarkets today. Or, you can make your own at home; I have a recipe for it here. You could also substitute in honey, but use half as much; pomegranate molasses isn’t very sweet. To make a paleo-friendly version, look for unsweetened pomegranate molasses, or omit the sugar all together when making it at home.

The roasted Brussels sprouts are then topped with toasted walnuts and fresh pomegranate seeds to finish it off. Yum!

Ingredients:

  • 2 pounds Brussels sprouts
  • 3 tablespoons olive oil
  • 2 tablespoons pomegranate molasses
  • 2 tablespoons stoneground mustard
  • 3/4 teaspoon salt, plus more to taste
  • 1/2 teaspoon ground pepper
  • 1 tablespoon unsalted butter (or olive oil to make vegan/dairy free)
  • 1/2 cup walnuts, roughly chopped
  • 1/2 cup pomegranate seeds

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Chimichurri Roasted Chicken with Potatoes and Onions

My husband and I just moved into a new home, so I wanted to make one of my first meals here extra homey!

This recipe for Chimichurri Roasted Chicken is perfect for a Sunday night and is hearty to feed 6 people.

The original recipe used cilantro in the chimichurri, but I didn’t have any on hand, so I used parsley instead.

Ingredients:

  • 1/2 cup finely chopped shallots
  • 1/3 cup chopped fresh parsley
  • 1/4 cup olive oil, divided
  • 1/4 cup red wine vinegar, divided
  • 1 1/2 teaspoons kosher salt, divided
  • 3/4 teaspoon crushed red pepper
  • 2 bone-in chicken breasts
  • 3 bone-in chicken thighs
  • 1 tablespoon smoked paprika
  • 1.5 pounds baby red potatoes
  • 2 small red onions, cut into wedges

Continue reading Chimichurri Roasted Chicken with Potatoes and Onions

Mustard Chicken with Brussels Sprouts and Roasted Potatoes

So. This is kind of an autumnal meal. But it’s been raining and chilly for about a week now, so I’ve been making more “comfort food” kind of meals. And this one is a definite go-to of mine, it’s so tasty!

I found the recipes for the Chicken and Brussels Sprouts and the Potatoes both on Cooking Light. The chicken and potatoes both cook at 450 degrees F, so these recipes pair perfectly together for a meal that’s on the table in under 40 minutes!

Ingredients:

  • 3 tablespoons olive oil, divided
  • 1 teaspoon chopped fresh thyme
  • 1/2 teaspoon minced fresh rosemary
  • 1 teaspoon salt, divided
  • 1/2 teaspoon ground black pepper, divided
  • 12 ounces halved baby potatoes
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 3/4 cup fat-free, lower-sodium chicken broth, divided
  • 1/4 cup unfiltered apple cider
  • 2 tablespoons whole-grain Dijon mustard
  • 2 tablespoons butter, divided (or margarine or olive oil to make dairy free)
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 12 ounces Brussels sprouts, trimmed and halved

Continue reading Mustard Chicken with Brussels Sprouts and Roasted Potatoes

Roasted Tomato Pesto Pasta

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #DareToPair #CollectiveBias

Hooray for spring! The weather may be warming up, but that doesn’t mean I’m going to give up my beloved pasta! However, I can at least lighten up my weekly pasta a bit. My favorite way to add a little spring to my pasta? Pesto, like in this recipe for Roasted Tomato Pesto Pasta!

Pairing fresh ingredients with pasta can really lighten up a comfort food favorite like pasta. I added in some slow roasted cherry tomatoes to add a bit of tomatoey goodness to the dish.

Barilla has a few Better for You Pasta’s to make lightening up you pasta dish even easier. I picked up a box of Barilla ProteinPLUS Rotini Pasta from Walmart; other options available at Walmart include Whole Grain Pasta, Veggie Pasta and Gluten Free Pasta.

Note: there is a great Ibotta offer right now for Buy any 3 select varieties of Barilla Products and earn $1.00 at Walmart! Details can be found at the link above.

Barilla ProteinPLUS has 17g of protein from all-natural vegetarian ingredients, so it’s a great way to add more protein to your pasta meals without adding meat or seafood.

Ingredients:

  • 2 pints cherry or grape tomatoes
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 garlic clove, minced
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • ground pepper, to taste
  • 1/4 cup pine nuts, lightly toasted
  • 2 cups fresh basil leaves, packed
  • 2 garlic cloves, roughly chopped
  • 1/2 cup olive oil
  • salt and pepper, to taste
  • 1/2 cup grated pecorino cheese
  • 1 box of Barilla ProteinPLUS Rotini (or Spaghetti)
  • shaved Parmesan, for garnish

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Pistachio Crusted Salmon with Roasted Mustard Potatoes

If I was forced to eat one food for the rest of my life, I wouldn’t be terribly upset if it was salmon. That probably isn’t much of a surprise to those that follow this blog, I have almost 40 Salmon Recipes on here! So, I might as well add another one to the list, this recipe for Pistachio Crusted Salmon with Roasted Mustard Potatoes!

For whatever reason, I had a hankering for pistachios recently, so I figured I might as well crust my favorite protein in a pistachio-panko mixture, how bad could it be? Not bad. Not bad at all. In fact, delicious!

I made this salmon with some baby potatoes roasted in a stone ground mustard, so I added the mustard to the salmon as well to keep the flavors consistent. Since I whipped this up the first time, I’ve already made it twice more!

Ingredients:

For the potatoes:

  • 1.5 lbs baby potatoes (I used a baby potato “medley”), halved
  • cooking spray
  • 2 tablespoons stone ground mustard
  • salt and pepper, to taste

For the salmon:

  • 4 (6 oz) salmon fillets
  • 2 tablespoons stone ground mustard, divided
  • 1/4 cup pistachios, finely chopped
  • 1/4 cup panko breadcrumbs
  • salt and pepper, to taste
  • cooking spray

Continue reading Pistachio Crusted Salmon with Roasted Mustard Potatoes

Grilled Citrus Salmon

 This post is #sponsored by LongHorn Steakhouse. All opinions are my own.

With summer in full swing, it’s time to get grilling! As I’ve mentioned before, I unfortunately do not have any outdoor space at my apartment for a grill, but that hasn’t stopped me! I use my trusty grill pan as often as possible to bring the flavor of summer indoors.

 

This yummy recipe for Grilled Citrus Salmon was sent to me by LongHorn Steakhouse, and a version of this is actually available in their restaurants as part of their Summer Chef’s Showcase menu. I adapted it slightly to include ingredients I had on hand, so be sure to stop in to your local LongHorn Steakhouse to try their version as well!

 

 

 

As we all head out to grill this July 4th, LongHorn Steakhouse will have their Grill Us Hotline open Thursday, July 2 through Saturday July 4 from noon to 5 pm to answer grilling questions via phone and text. At-home grillers can call 1-855-LH-GRILL or text LHGRILL to 40679 (wait for a response & follow the prompts) to be connected with a grilling expert to answer questions live in real-time.

 

LongHorn Steakhouse was also kind enough to offer to give away a LongHorn Steakhouse Summer Grilling Party Pack to one winner! The grilling pack includes various grilling tools, koozies for your outdoor grill-out and a $25 gift card to visit LongHorn Steakhouse. More details after the recipe.

 

 

Ingredients:

Salmon

  • 4 (7-oz.) salmon fillets
  • Salt and Pepper, to taste
  • 8 oz. crumbled feta cheese
  • 1 tablespoon freshly chopped parsley

Citrus Glaze

  • 2 tablespoons unsalted butter
  • 3 tablespoons fresh orange juice
  • salt and pepper, to taste
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1 tablespoon freshly chopped flat-leaf parsley

Summer Vegetables and Pearl Couscous

  • 4 cups cooked Israeli (pearl) couscous (~1 cup dry)
  • 1/2 batch of fresh asparagus spears
  • 1/2 pint grape tomatoes, halved lengthwise
  • 1 tablespoon unsalted butter

Continue reading Grilled Citrus Salmon

Roasted Beet Hummus

I am just drawn to the color of beets. They make any dish look absolutely beautiful! I’ve done a couple of other beet dishes on here (Beet Risotto, Gemelli with Brown Butter Beet Sauce, and Roasted Beets with Tahini, to name a few) so when I saw this recipe for Roasted Beet Hummus in the latest Cooking Light I knew I had to make it.

Hummus is really easy to prepare and the addition of the beets makes this one a show stopper. Whip up a batch of this to serve with a crudite platter at your next gathering!

Ingredients:

  • 2 red beets
  • 1/2 cup coarsely chopped walnuts
  • 8 garlic cloves, halved
  • grated lemon rind of two lemons
  • fresh lemon juice from two lemons
  • 1/4 walnut oil (or good olive oil)
  • 1 1/2 teaspoons freshly ground black pepper
  • 1 teaspoon kosher salt
  • 2 (15-ounce) cans chickpeas (garbanzo beans), rinsed and drained

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Crispy Coconut Kale with Roasted Salmon Sweet Potatoes and Coconut Rice

I have to admit, kale is really not my favorite green. It tends to, well, taste like a leaf. So I was intrigued when I came across this recipe for Crispy Coconut Kale on Food 52 by Ashley Couse of Bloom & Nourish.  The recipe pairs the kale with oven-roasted salmon, spicy sweet potatoes and creamy coconut rice. I couldn’t wait to try these flavors together!

Note: This recipe for Crispy Coconut Kale with Roasted Salmon Sweet Potatoes and Coconut Rice is gluten free and is thisclose to being Paleo. To make it Paleo-friendly, just do not make the rice.

Ingredients:

  • 1 cup jasmine rice, uncooked (omit to make paleo)
  • 1 can (13.5 oz) coconut milk
  • 1/3 cup water
  • 1/2 teaspoon sea salt
  • 1/3 cup coconut oil, melted
  • 1 teaspoon toasted sesame oil
  • 2 tablespoons coconut aminos
  • 1 tablespoon Sriracha
  • 3 sweet potatoes, peeled and cubed
  • 1 teaspoon paprika
  • 1 tablespoon coconut oil, melted
  • 1 bunch lacinato kale, ribs removed and sliced into strips
  • 1/2 cup unsweetened coconut flakes
  • 1 pound salmon

Continue reading Crispy Coconut Kale with Roasted Salmon Sweet Potatoes and Coconut Rice

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