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Parmesan Herb Roasted Cauliflower

parmesan-herb-roasted-cauliflower

Ingredients:

  • 1 head of cauliflower
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon dried marjoram
  • ¼ teaspoon salt
  • pepper to taste
  • 2 tablespoons balsamic vinegar
  • ½ cup freshly grated Parmesan cheese

Directions

Preheat oven to 450°F. Toss cauliflower, oil, marjoram, salt and pepper in a large bowl. Line a baking sheet with foil. Spread on a large rimmed baking sheet and roast until starting to soften and brown on the bottom, 15 to 20 minutes. Toss the cauliflower with vinegar and sprinkle with cheese. Return to the oven and roast until the cheese is melted and any moisture has evaporated, 5 to 10 minutes more.

Herb Balsamic Pork Tenderloin

herb balsamic pork tenderloin

Ingredients

  • 4½ pounds pork tenderloins, 2 packages with 2 tenderloins in each package
  • 4 tablespoons balsamic vinegar
  • 4 tablespoons extra-virgin olive oil
  • 8 cloves garlic, cracked
  • Steak seasoning blend or coarse salt and black pepper
  • 4 sprigs fresh rosemary leaves stripped and finely chopped
  • 4 sprigs fresh thyme, leaves stripped and finely chopped

Directions

Preheat oven to 500 degrees F.

Trim silver skin or connective tissue off tenderloins with a very sharp thin knife.

Place tender loins on a nonstick cookie sheet with a rim. Coat tenderloins in a few tablespoons of balsamic vinegar, rubbing vinegar into meat. Drizzle tenderloins with extra-virgin olive oil, just enough to coat. Cut small slits into meat and disperse chunks of cracked garlic cloves into meat. Combine steak seasoning blend or coarse salt and pepper with rosemary and thyme and rub meat with blend. Roast in hot oven 20 minutes.

Let meat rest, transfer to a carving board, slice and serve.

Lemon Herb Roasted Chicken

lemon-herb-roasted-chicken

Ingredients

  • 1/4 cup extra virgin olive oil
  • 3 tablespoons fresh minced garlic
  • 1/4 cup dry white wine
  • 1 tablespoon grated lemon zest (2 lemons)
  • 2 tablespoons freshly squeezed lemon juice
  • 1 1/2 teaspoons dried oregano
  • 1 1/2 teaspoons minced fresh thyme leaves
  • Kosher salt and pepper to taste
  • 4 boneless chicken breasts, boneless, skin on (6-8oz each)
  • 1 lemon for slicing
  • 1-2 sprigs thyme for garnish

Directions

Preheat oven to 400 degrees F

Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook about 1 minute but don’t allow the garlic to turn brown. Off the heat, and add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12″ baking dish.

Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.

Bake for 30-40min depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken is not browned, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Take a spoon and spoon the sauce over the chicken and serve hot with pan juices.