Recipes

Baked Cod Casserole

Filed Under: Cooking, Recipes

Baked Cod Casserole

  • 2 tablespoons extra-virgin olive oil — divided
  • 2 medium onions — very thinly sliced
  • 1 cup dry white wine
  • 1 1/4 pounds cod — (see Tip cut into 4 pieces)
  • 2 teaspoons chopped fresh thyme
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 1/2 cups finely chopped whole-wheat country bread — (about 2 slices)
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1 cup finely shredded Gruyere — or Swiss cheese
  1. Preheat oven to 400°F.
  2. Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Add onions and cook, stirring often, until just starting to soften, 5 to 7 minutes. Add wine, increase heat to high and cook, stirring often, until the wine is slightly reduced, 2 to 4 minutes.
  3. Place cod on the onions and sprinkle with thyme, salt and pepper. Cover the pan tightly with foil; transfer to the oven and bake for 12 minutes.
  4. Toss bread with the remaining 1 tablespoon oil, paprika and garlic powder in a medium bowl. Spread the bread mixture over the fish and top with cheese. Bake, uncovered, until the fish is opaque in the center, about 10 minutes more.

Baked Honey Garlic Chicken

Filed Under: Cooking, Recipes

Baked Honey Garlic Chicken

  • 1/2 pound boneless chicken thighs — cut into 1-inch pieces
  • 1 cup panko bread crumbs
  • 1 extra large egg — whisked
  • 1 tablespoon white sesame seeds — (optional garnish)
  • 1 tablespoon fresh chopped scallions — (optional garnish)

For the Sauce:

  • 6 tablespoons honey
  • 4 garlic cloves — minced
  • 1 teaspoon onion powder
  • 1/4 cup water
  • 1/2 tablespoon cornstarch
  • 1 1/2 tablespoons low sodium soy sauce
  • 1 1/2 tablespoons sriracha sauce
  • 2 tablespoons water
  1. /2 lb boneless chicken thighs, cut into 1-inch pieces 1 cup panko bread crumbs 1 extra large egg, whisked 1 tbsp white sesame seeds (optional garnish) 1 tbsp fresh chopped scallions (optional garnish)
  2. for the sauce:
  3. tbsp honey 4 garlic cloves, minced 1 tsp onion powder 1/4 cup water + 1/2 tbsp cornstarch 1 1/2 tbsp low sodium soy sauce 1 1/2 tbsp sriracha sauce 2 tbsp water

Balsamic Poached Chicken

Filed Under: Cooking, Recipes

Balsamic Poached Chicken

  • 1 pound new potatoes — halved or quartered
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 pound asparagus — trimmed
  • 14 1/2 – ounce can low-sodium chicken broth
  • 1 cup balsamic vinegar
  • 1 1/2 pounds boneless (skinless chicken breasts)
  1. Heat oven to 400° F.
  2. Place the potatoes in a roasting pan. Drizzle with the oil. Season with 3/4 teaspoon of the salt and the pepper, and toss. Roast for 30 minutes, shaking the pan once. Add the asparagus to the pan with the potatoes, season with the remaining salt, and toss. Roast until the asparagus is tender, 12 to 15 minutes.
  3. Meanwhile, in a saucepan, bring the broth and vinegar to a boil. Rinse the chicken and pat it dry with paper towels. Pound the chicken to an even thinness. Add the chicken and, if necessary, enough water (up to 1/2 cup) to cover it. Simmer for 1 minute. Cover, remove from heat, and set aside until cooked through, about 15 minutes. Transfer the chicken to a cutting board. Return the liquid to medium-high heat and simmer until reduced to about 1/3 cup, about 10 minutes. Thickly slice the chicken. Divide the ingredients among individual plates. Drizzle with the balsamic mixture.
  4. Tip: The pungent smell of simmering vinegar can linger long after you remove the pan from the stove. To reduce the odor, open the windows or turn on a fan early in the cooking process.