American

Caramelized Scallops with Baby Greens and Meyer Lemon Vinaigrette

Caramelized Scallops with Baby Greens and Meyer Lemon Vinaigrette

Liz Schmitt: http://Lizthechef.com
twitter: @lizthechef
facebook: Liz the Chef

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 Caramelized Scallops with Baby Greens and Meyer Lemon Vinaigrette
Course Main Dish
Cuisine American
Servings
Ingredients
Course Main Dish
Cuisine American
Servings
Ingredients
Instructions
  1. In a small deep bowl, measure out the vinegar. Add the mustard, salt and pepper and whisk together.
  2. Add the olive oil, whisking as you pour.
  3. In a large bowl, toss the greens with enough of the vinaigrette to lightly coat the lettuce. Serve onto 2 plates and chill salad in fridge while you prepare the scallops.
  4. Pour the sugar into a plate and roll the scallops in the mixture. Set aside.
  5. Heat the oil in a large skillet. When the oil is hot, add the scallops and cook 3 minutes on each side until both sides are lightly browned. Do this in batches, adding more oil and heating it before cooking the second batch. (You don’t want to crowd the scallops in the skillet.)
  6. Place a portion of the caramelized scallops on top of each plate of salad and finish with a squeeze of lemon juice. Serve immediately.
Recipe Notes

http://lizthechef.com/2011/08/18/caramelized-scallops-with-field-greens-and-meyer-lemon-vinaigrette/

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Salmon with Leeks

Salmon with Leeks

Liz Schmitt: http://Lizthechef.com
twitter: @lizthechef
facebook: Liz the Chef

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 Salmon with Leeks
Course Main Dish
Cuisine American, Seafood
Servings
Ingredients
Course Main Dish
Cuisine American, Seafood
Servings
Ingredients
Instructions
  1. Wash the leeks and slice into discs.
  2. In a medium-sized skillet, heat the oil and cook the leeks over medium heat for 5 minutes. Season to taste.
  3. Pour the stock over the leeks. Add the salmon. Add several dill fronds to stock.
  4. Cover pan, reduce heat and gently poach salmon for 8-10 minutes.
  5. Remove salmon and leeks to a warm platter. Garnish with fresh, chopped dill and serve.
Recipe Notes

http://lizthechef.com/2011/04/07/kelseys-salmon-with-leeks/

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Fig and Goat Cheese Salad

Fig and Goat Cheese Salad

Liz Schmitt: http://Lizthechef.com
twitter: @lizthechef
facebook: Liz the Chef

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 Fig and Goat Cheese Salad
Cuisine American
Servings
Ingredients
Cuisine American
Servings
Ingredients
Instructions
  1. Coat each slice of cheese with some of the egg white mixture. Dip slices in the panko and roll until coated. Set slices on a rack and chill in the fridge while you prepare the rest of the salad.
  2. Heat a small skillet and add the walnuts. Cook until lightly toasted, stirring a few times. Once you smell the nuts toasting, remove the pan from the heat and set aside.
  3. Prepare the vinaigrette in the bottom of a large salad bowl. First, warm the honey in a microwave for several seconds. To the salad bowl, add the vinegar and whisk in the mustard, honey and optional salt and pepper. Add 2 tablespoons of the oil and whisk again.
  4. Add the greens to the vinaigrette and toss. Stem and halve the figs. Add the figs and toasted walnuts to the salad and gently toss.
  5. Using a medium-sized skillet, heat the butter and remaining tablespoon of oil over medium-high heat. Add the goat cheese slices and cook until lightly browned on both sides.
  6. Serve individual portions of the salad. Top each plate with 2-4 slices of the toasted goat cheese. Serve
Recipe Notes

http://lizthechef.com/2011/09/30/an-autumn-salad-of-figs-and-goat-cheese/

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Shrimp in Ginger Butter Sauce

Shrimp in Ginger Butter Sauce

Liz Schmitt: http://Lizthechef.com
twitter: @lizthechef
facebook: Liz the Chef

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 Shrimp in Ginger Butter Sauce
Course Main Dish
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Servings
Ingredients
Instructions
  1. Using a small saucepan, bring 2 cups of water to a boil. Add the peeled garlic cloves and boil for 2-3 minutes. Drain and chop the garlic finely.
  2. In a large skillet, heat the oil. Add the shrimp, garlic, parsley, thyme and ginger. Add the salt and pepper and cook shrimp over high heat for 2 minutes. Flip them over and cook for 2 more minutes. Add the sherry and cook for 1 minute, then, using a slotted spoon, remove shrimp and set aside, covering them to keep warm.
  3. Add the lemon zest, lemon juice, butter and cornstarch to the skillet. Cook over low heat, stirring, until sauce thickens slightly, about 1 minute. Add the shrimp back into the sauce, cook for a minute or so, then serve. Add red pepper flakes, if desired.
Recipe Notes

http://lizthechef.com/2013/03/29/shrimp-in-ginger-butter-sauce/

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Chicken with Fennel, Shallots and Potatoes

Chicken with Fennel, Shallots and Potatoes

Liz Schmitt: http://Lizthechef.com
twitter: @lizthechef
facebook: Liz the Chef

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 Susan's Chicken with Fennel, Shallots and Potatoes
Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Servings
Ingredients
Instructions
  1. Preheat oven to 425 degrees.
  2. Place chicken pieces in a large bowl.
  3. Cut each fennel bulb in half, reserving fronds. Cut out the hard core and slice into ½-inch thick slices. Add to chicken, along with the potatoes and shallots.
  4. Chop 2 tablespoons of the fennel fronds and add to mixture.
  5. Add garlic, olive oil, wine, lemon zest and juice, salt and pepper and mix well.
  6. Using a sided sheet pan, place chicken pieces in the center and surround with vegetables. Pour any accumulated juices over the entire pan.
  7. Roast, uncovered for 30 minutes. Allow dish to rest, covered, for 5 minutes before garnishing and serving.
Recipe Notes

http://lizthechef.com/2013/04/26/susans-chicken-with-fennel-shallots-and-potatoes/

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Poached Salmon with Chive Yogurt Sauce

Poached Salmon with Chive Yogurt Sauce

Liz Schmitt: http://Lizthechef.com

twitter: @lizthechef

facebook: Liz the Chef
Print Recipe
 Poached Salmon with Chive Yogurt Sauce
Course Main Dish
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. Place the salmon in a fish poacher or large skillet. Add enough water to cover the salmon halfway. Squeeze the lemon over the fish, then add the halves to the water. Sprinkle with salt and cover the skillet.
  2. Cook over medium-low heat for about 10 minutes, until the center of the filet is cooked through.
  3. Allow the salmon to rest , off the heat, for 10 minutes, then use 2 spatulas to carefully remove the fillet, cool, then refrigerate until serving.
  4. To make the sauce, add the chives, yogurt milk and salt to a food processor. Process until smooth. Chill until serving.
  5. Cut and serve the salmon, spoon a generous portion of the sauce over each portion, garnish with more chopped chives and serve.
Recipe Notes

http://lizthechef.com/2015/07/31/poached-salmon-with-chive-yogurt-sauce/

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Grilled Halibut with Fresh Blueberry Salsa

Grilled Halibut with Fresh Blueberry Salsa

Liz Schmitt: http://Lizthechef.com

twitter: @lizthechef
facebook: Liz the Chef
Print Recipe
 Grilled Halibut with Fresh Blueberry Salsa
Course Main Dish
Cuisine American
Prep Time 25 minutes
Cook Time 10 minutes
Servings
Ingredients
Halibut
Course Main Dish
Cuisine American
Prep Time 25 minutes
Cook Time 10 minutes
Servings
Ingredients
Halibut
Instructions
  1. For the salsa, simply combine all ingredients and refrigerate at least 1 hour before serving.
  2. For the halibut, heat up the grill, brush oil on each filet and salt.
  3. Grill over medium-high for 5 minutes on the first side, 4 minutes on the second, moving fish only to turn over. Halibut is fairly fragile.
  4. Serve with salsa.
Recipe Notes

http://lizthechef.com/2013/05/17/grilled-halibut-with-fresh-blueberry-salsa/

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Herbed Quinoa Salad with Shrimp

Herbed Quinoa Salad with Shrimp

Liz Schmitt: http://Lizthechef.com

twitter: @lizthechef

facebook: Liz the Chef
Print Recipe
 Herbed Quinoa Salad with Shrimp
Course Main Dish
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Servings
Ingredients
Instructions
  1. Preheat oven to 400 degrees.
  2. Using a medium-sized saucepan, heat the stock until boiling. Add the quinoa, stir, cover and reduce heat to low. Cook 15-20 minutes, until stock has been absorbed by the quinoa. Remove from heat and allow quinoa to rest, covered, for 15 minutes.
  3. Spread the shrimp on a sheet pan. Drizzle with olive oil and add salt and pepper. Roast in oven for 3 minutes, then turn shrimp and cook for another 2 minutes. Remove from oven and set aside.
  4. To make the vinaigrette, whisk together the olive oil, lemon juice, vinegar and lemon zest. Set aside.
  5. Heat a small frying pan and toast the pine nuts, stirring until they are golden brown. Remove from the heat
  6. Fluff the cooked quinoa with a fork and turn into a salad bowl. Add the roasted shrimp and vinaigrette and toss. Add the toasted nuts and herbs. Toss the salad and allow it to sit for 15 minutes before serving or chill for 2 hours if you plan on serving a chilled salad.
Recipe Notes

http://lizthechef.com/2012/07/13/herbed-quinoa-salad-with-shrimp/

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Roasted Pepper Frittata

Roasted Pepper Frittata

Liz Schmitt: http://Lizthechef.com
twitter: @lizthechef
facebook: Liz the Chef

Print Recipe
 Roasted Pepper Frittata
Cuisine American
Prep Time 15 minutes
Cook Time 52 minutes
Servings
People
Ingredients
Cuisine American
Prep Time 15 minutes
Cook Time 52 minutes
Servings
People
Ingredients
Instructions
  1. Preheat oven to 425.
  2. Bake for 25 minutes, tossing vegetables once after 15 minutes. Remove pan from oven and lower oven temperature to 350 degrees.
  3. Place the skillet in the oven and cook for 25 minutes, until center of the frittata has set and top is golden brown.
  4. Place the peppers and onions on a sheet pan. Drizzle with the olive oil, reserving one tablespoon for later. Toss with salt and pepper.
  5. Sprinkle with Fontina cheese and bake another 3 minutes.
  6. In a 10 inch ovenproof skillet, heat the remaining olive oil over medium heat. Add the roasted vegetables to the skillet. Pour the egg mixture over the vegetables and cook for 2 minutes without stirring.
  7. Using a large bowls, whisk eggs, milk, and Parmesan.
  8. Cut into wedges and serve.
Recipe Notes

http://lizthechef.com/2013/03/08/roasted-pepper-frittata/

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Roasted Pork With Shredded Brussels Sprouts

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 Roasted Pork With Shredded Brussels Sprouts
Course Main Dish
Cuisine American
Prep Time 15 min
Cook Time 10 min
Servings
people
Ingredients
Course Main Dish
Cuisine American
Prep Time 15 min
Cook Time 10 min
Servings
people
Ingredients
Instructions
  1. Heat oven to 400º F. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat.
  2. Season the pork with ½ teaspoon salt and ¼ teaspoon pepper. Cook, turning occasionally, until browned, 6 to 8 minutes.
  3. Transfer the skillet to oven. Roast the pork until cooked through, 10 to 12 minutes. Let rest before slicing.
  4. Meanwhile, heat the remaining tablespoon of oil in a second large skillet over medium-high heat.
  5. Add the Brussels sprouts, apricots, almonds, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, tossing, until the Brussels sprouts are just tender, 3 to 4 minutes.
  6. Serve the Brussels sprouts with the pork.
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