Air Fryer Honey Mustard Salmon is one of the easiest and most satisfying recipes for a weeknight dinner. In under 15 minutes, you’ve got a gorgeous salmon dish ready to serve.
With a simple glaze of a few ingredients that you most likely already have on hand (honey, whole-grain mustard, garlic and cayenne pepper), the salmon shines through to make for a wonderfully easy dinner.
Whisk together the honey, whole-grain mustard, garlic and cayenne.
Season each salmon filet with salt and pepper and then brush the glaze over each piece.
Preheat the air fryer and then air fry the salmon for 8 or 9 minutes, until tender. Remove the salmon from the air fryer and sprinkle with fresh thyme.
Serve the salmon hot. It’s also delicious made ahead, chilled and served over a salad.
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Air Fryer Honey Mustard Salmon
Makes: 3 servings
Prep Time: 5 minutes
Cook Time: 9 minutes
Total Time: 14 minutes
Ingredients
- 2 tbsp whole-grain mustard
- 1 & 1/2 tbsp honey
- 1 minced garlic clove
- pinch cayenne pepper, optional
- 3 (6 ounce) salmon fillets
- fresh thyme leaves for garnish
- kosher salt and pepper to taste
Instructions
Spray 6-quart air fryer basket with cooking spray and preheat to 400˚F.
In a small bowl whisk together mustard, honey, garlic, and cayenne (if using).
Pat each salmon fillet dry with a paper towel and season with salt and pepper. Brush honey mustard generously over each salmon fillet. Carefully transfer to the preheated air fryer basket.
Air fry salmon for 8 to 9 minutes, until tender and flaky. Remove fillets from air fryer basket. Sprinkle with fresh herbs and serve.
Chef’s Notes:
This recipe can easily be made in the oven if you don’t have an air fryer. Simply set your oven to 375˚F and roast for 12 to 15 minutes (depending on desired doneness), on a parchment lined baking sheet.
Air fryer salmon can be stored in an airtight container, in the refrigerator for up to 3 days. To reheat, preheat air fryer to 375˚F and air fry salmon fillets for 2 to 3 minutes, until heated through.
Alternatively, preheat oven to 350˚F. Place salmon fillets into baking dish and cover tightly with foil. Bake for 4 to 6 minutes, until heated through.
Tips and Tricks for Success:
Buy fillets that have about the same thickness for even cooking.
Pat the fillets with paper towels to dry. This will help to prevent the salmon from steaming, which would turn the fillets mushy instead of flaky.
Be generous with the honey mustard spread so a delicious crust can formed on top of each piece of fish.
Recipe from Spoon, Fork, Bacon
Amazing Meatball Parmesan is my new favorite way to get an Italian meal on the table in no time! Everything is simplified in this recipe…use a meatloaf mix for the ground meat and use your favorite jarred marinara sauce.
And why not? I typically take the long path…make my own sauce, combine the various ground meats in the just-so-perfect ratios, yada yada. As I’ve gotten older (wiser, maybe?), I have less time for all of that (golf and canasta are calling me). So, why not accept a little help where you can get it? I’m all about that!
Begin this recipe by combining the meat, garlic, parsley, bread crumbs, Parmesan cheese, eggs and salt and form meatballs into 2″ diameter balls.
Heat oil in a medium skillet and pan fry the meatballs until browned. They don’t need to be cooked all the way through as you’ll finish them in the oven.
Pour a jar of sauce in the bottom of your baking dish (you can also use a cast iron skillet, which is what I prefer). Lay the meatballs on top. Cover with the second jar of sauce and sprinkle mozzarella cheese over. Spread grated Parmesan cheese on top of the mozzarella and cover with foil.
Bake the meatball parm for 20 minutes and then remove the foil. Bake an additional 20 minutes until the meatballs are cooked through.
If you like the cheese to be more browned, turn on the broiler and move the meatballs closer to the heat. Watch them closely so they don’t burn. It shouldn’t take more than a minute or two.
Sprinkle with some herbs, if you prefer. Enjoy!
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Amazing Meatball Parmesan
Makes: 6 servings
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour & 5 minutes
Ingredients
- 1 & 1/2 pounds meatloaf mix (or 3/4 lb beef, 1/2 pound pork, 1/4 pound veal)
- 4 cloves garlic, roughly chopped not minced
- 1/3 cup chopped parsley
- 1 cup bread crumbs or Panko
- 1 cup shredded Parmesan cheese
- 2 eggs
- salt to taste
- 1/4 cup olive oil
- 2 (24-ounce jars) marinara sauce of your choice
- 8 ounces mozzarella cheese
- 1/3 cup grated parmesan
- chopped herbs, for sprinkling if desired
Instructions
Preheat oven to 375°F. Set aside an oven-proof baking dish or skillet (I used a large cast-iron skillet).
Mix the meat, garlic, parsley, bread crumbs, Parmesan, eggs and salt and form your meatballs (about 2” diameter). I made 32 meatballs. Heat the oil over medium heat and pan fry the meatballs until nicely browned on all sides, about 8-10 minutes. Don’t worry about cooking them through; they will finish cooking in the oven.
Pour one jar of sauce in the bottom of the prepared dish. Lay meatballs on top of the sauce. Cover with more sauce and sprinkle mozzarella on top. Spread grated Parmesan over. Cover with foil and bake for 20 mins. Remove foil and bake an additional 20 mins or until meatballs are cooked through. If you prefer the cheese to brown a little more, turn the oven to broil, move the meatballs closer to the heat but watch these very closely…they can burn easily! Sprinkle with chopped herbs, if desired.
This Coconut Milk Fish is my new favorite recipe for a quick, simple and absolutely mouthwatering main course. You must try it!
Flavored with Thai ingredients such as coconut milk, ginger, turmeric, lime and cilantro, the broth is reminiscent of my favorite Thai soup, Tom Kum Gai. Add thick chunks of cod or halibut along with some bright cherry tomatoes and you have a healthy, delicious dinner that is on the table in under 30 minutes!
This dish is really simple to make. Begin by mixing the coconut sauce ingredients together. Add the fish pieces and let the fish marinate while you start the tomatoes.
For the tomatoes, spread them in a baking dish or skillet, leaving the middle open for the fish. Drizzle with olive oil and sprinkle with salt and pepper.
Roast the tomatoes for 8-10 minutes. Carefully remove from the oven and add the fish fillets. Pour the marinade over the fish. Drizzle with olive oil and season with salt & pepper.
Bake for 10 or 15 minutes or until the fish is almost cooked through. Switch the oven to broil and move the fish to within 6 inches of the broiler. Brown the tomatoes slightly, about 3 minutes (but watch very closely).
Divide the tomatoes and fish between serving dishes or bowls. Garnish with additional cilantro and lime wedges. A sprinkling of additional salt is highly recommended!
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Coconut Milk Fish
Makes: 4 servings
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Ingredients
- 24 ounces fish fillets, about 6 ounces each (see Chef’s Notes)
- 1 & 1/2 pounds cherry or grape tomatoes
- 2 tbsps olive oil
- Salt and freshly ground pepper
Coconut Sauce:
- 3/4 cup coconut milk, regular or lite, well-stirred before measuring
- 1-inch piece fresh ginger, grated or 1 tbsp of jarred ginger
- 1 clove garlic, grated
- 1/2 tsp ground turmeric
- 1/4 -1/2 tsp red-pepper flakes, adjust to taste or omit
- 2 tsp honey or brown sugar
- 1/2 tsp salt
- Zest and juice of 1 lime
- 1/4 cup fresh cilantro
For Garnish:
- Lime wedges or slices, for serving
- Additional fresh cilantro, for garnish
Instructions
Preheat oven to 425°F with the rack in the centre of the oven. Have an oven-safe baking dish or skillet ready (large enough to just hold the tomatoes and fish. I use a 12-inch skillet).
In a medium bowl, mix together all the coconut sauce ingredients. Add the fish to the bowl, ensuring the fish is completely submerged in the sauce. Set into the refrigerator to marinate while you start the tomatoes.
Arrange the cherry tomatoes in the baking dish, placing half the tomatoes on each side of the baking dish, leaving the centre open. Drizzle with a bit of olive oil and season with some salt and pepper.
Place the tomatoes into the oven and cook for 8-10 minutes (precook the tomatoes about 8 minutes if you are using thicker fish fillets up to 10 minutes for thinner fish fillets).
Remove the baking pan with the tomatoes from the oven. Place the fish fillets into the centre of the baking dish and spoon all the remaining sauce overtop. Drizzle with a bit of olive oil and sprinkle with some salt and pepper. Return the baking dish to the oven and bake for 10-15 minutes or until the fish is almost cooked through. Test the fish with a fork, where it should be almost cooked through or with an instant-read thermometer, where it should register about 140°F (not quite cooked through).
Transfer the baking dish up one rack in the oven (about 6″ from the broil element) and switch the oven to broil. Broil briefly to brown up the tomatoes slightly, about 3 minutes. (This will also finish cooking the fish. Fish should be 145°F when done or should flake easily with a fork.)
Divide the tomatoes and fish with sauce between serving dishes or bowls. Garnish with additional cilantro and serve with lime wedges for squeezing or lime slices for garnish. (Add additional salt at the table if needed. Proper salting really brings out all the great flavours of this dish.)
Chef’s Notes:
Any fish that you enjoy is fine here. I like white fish, such as cod, haddock or halibut. Salmon or rainbow trout will also work. The fillets can be skin on or skin off. Note that the oven time will vary depending on the thickness of your fish.
Recipe from Seasons & Suppers
I love a simple, delicious weeknight dinner, and Italian Grilled Chicken is just that. Marinate chicken breasts in a lovely Italian-spiced sauce, let it sit for a bit, fire up the grill and barbecue the chicken until done. That’s it!
All the prep can be done way in advance so that all you have to do is grill the chicken before serving it. My kinda meal!
Make the marinade by combining olive oil, balsamic vinegar, garlic, lemon zest, tomato paste, Italian seasoning, fresh rosemary, brown sugar and salt & pepper.
Save some to baste the chicken with and pour the rest into a ziplock bag. Add the chicken and make sure that it is all coated.
Refrigerate for 30 minutes or up to 24 hours.
To grill the chicken, first preheat the grill to medium. Then, shake the marinade off of the chicken pieces and place directly on an oiled grill. Cook the chicken for 3 or 4 minutes and then flip to the other side. Brush with the reserved marinade.
Cook for a few minutes, flip and baste. Continue to do this until it is cooked through, with an internal temperature of 155°F. Transfer the chicken to a plate and tent with foil. Let the chicken sit for 5-8 minutes and then slice and serve.
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Italian Grilled Chicken
Makes: 6 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes plus marinate time 30 minutes minimum
Ingredients
For the Marinade:
- 2/3 cup extra virgin olive oil
- 3 tbsp balsamic vinegar
- 3 medium garlic cloves, finely minced
- finely grated zest of 1 large lemon
- 1 tbsp tomato paste
- 1 tbsp dried Italian seasoning
- 1 tbsp finely chopped fresh rosemary
- 1 tbsp brown sugar
- 1 & 1/4 tsp kosher salt
- 1/2 tsp freshly ground black pepper
For the Chicken:
- 2-2 & 1/2 pounds skinless boneless chicken breasts
Instructions
For the Marinade/Basting Sauce:
Combine all of the marinade ingredients in a small bowl or measuring cup. Reserve 1/4 cup of the marinade and set aside for grilling. Transfer the chicken pieces to a large ziplock bag. Add the remaining marinade. Squeeze the air out of the bag and seal well. Massage the bag for about 30 seconds to coat each piece with the oil mixture.
Refrigerate for at least 30 minutes and up to 24 hours.
To Grill:
Preheat the grill to medium (about 400˚F). Clean and oil the grates well.
Gently shake the marinade off of each piece of chicken and place them on the grill. Discard the remaining marinade. Cook for 3-4 minutes until light golden brown on the side facing the grill. The chicken should release easily from the grill. Flip to the other side and brush with the reserved marinade.
Cook for another 2-3 minutes then flip again and brush with the oil. Continue flipping and brushing every minute until the internal temperature is 155˚F with an instant thermometer. Remove from the grill to a clean plate and tent with foil for 5-8 minutes before slicing and serving.
Recipe from The Cafe Sucre Farine
When fresh clams are on the menu, give Gwyneth’s Clams recipe a try. Simple and flavorful, this is the tastiest way to steam up some of these bad boys!
Yes, Gwyneth refers to Gwyneth Paltrow who was presented with a pile of clams and a bottle of Albariño, Galicia’s crisp white wine. She spontaneously created this tasty recipe. It couldn’t be simpler: The wine is infused with garlic and bay leaves while it steams open the clams. A splash of olive oil completes the dish.
I always like to clean my clams before steaming them. Do this by covering the clams in a large bowl with cold water. Sprinkle with a tablespoon of salt and a tablespoon of cornmeal. Let them sit for one hour. Drain and rinse them.
This removes any sand particles that may have accumulated in the clams.
Place the clams, bay leaves and wine in a large skillet that has a tight-fitting lid. Bring the wine to a boil and then cover and cook until the clams open. This takes about 10 minutes. Be sure to discard any clams that don’t open up.
Use a slotted spoon and remove the clams and place them in serving bowls.
Stir the olive oil and kosher salt into the broth and pour over the clams.
Serve the clams hot with crusty bread.
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Gwyneth’s Clams
Makes: 4 servings
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes plus clean time 1 hour
Ingredients
- 4 dozen littleneck clams, cleaned
- 1 tbsp corn starch
- 1 tbsp plus 1 tsp kosher salt, divided
- 1 head of garlic, halved horizontally
- 3 bay leaves, preferably fresh
- 1 & 1/2 cups dry white wine, preferably Albariño
- Crusty bread, for serving, toasted if desired
Instructions
To clean clams, place them in a large bowl and cover with cold water. Sprinkle with 1 tablespoon kosher salt and 1 tablespoon cornmeal. Let stand for one hour, then rinse and drain.
Put the clams, garlic, bay leaves and wine in a large skillet. Bring the wine to a boil over moderately high heat. Cover with a tight-fitting lid and cook until the clams open, about 10 minutes; discard any clams that don’t open. Using a slotted spoon, transfer the clams to 4 bowls. Stir the olive oil and 1 teaspoon kosher salt into the broth, and then pour over the clams. Serve hot, with crusty bread.
Recipe adapted from Gwyneth Paltrow
A wonderful main course, Easy Fig Jam Meatballs are also delightful as an appetizer. I recently served these (in mini form) at a cocktail party and got wonderful raves!
They are so simple, require just 4 ingredients, and can sit for hours in a slow-cooker so that you are free to do anything else you want (binge-watching “The Gentlemen” sounds like a good plan). Frozen meatballs, fig jam, orange juice and chili sauce is all it takes. Give them a whirl!!
These meatballs don’t have to be made in a slow-cooker but I highly recommend it if you have one. The slow-cooker will caramelize the meatballs so that there is a crispiness to parts of them, which is oh so delicious!
Mix the fig jam, chili sauce and orange juice in the slow-cooker.
Add the frozen meatballs, coat them, cover them, and cook on high for 4 hours.
I was fortunate to find frozen mini meatballs at my local grocery store which I used for an appetizer version of this same recipe. It was then very easy to spike a few from the chafing dish with a long toothpick! Larger meatballs will also work as an appetizer but you’d probably need a fork to eat these.
These were a very big hit at my gathering! For those of you that were there, here’s the recipe that you were asking for! For the rest of you, you’re in for a treat!
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Easy Fig Jam Meatballs
Makes: 12 servings
Prep Time: 5 minutes
Cook Time: 4 hours
Total Time: 4 hours & 5 minutes
Ingredients
- 1 (13-ounce) jar fig jam (I like Bonne Maman or homemade)
- 1 (12-ounce) jar Heinz chili sauce
- 1/4 cup fresh orange juice (from 1 orange)
- 1 (28-ounce) bag frozen chicken, beef, or pork meatballs
- Orange zest, for serving
Instructions
In the base of a slow cooker, combine the fig jam, chili sauce, and orange juice. Add the meatballs to the slow cooker and toss to coat. Cook on high for 4 hours, or until warmed through.
Top meatballs with orange zest and serve them directly from the slow cooker or arrange them on a plate with toothpicks.
Chef’s Note:
If you don’t have a slow-cooker, combine the fig jam, chili sauce, and orange juice in a medium saucepan and heat until nicely thickened, about 5 minutes. Cook the meatballs according to the package directions. Then just toss the heated sauce with the meatballs until coated. Top meatballs with orange zest serve or arrange them on a plate with toothpicks. You won’t have the caramelized parts on the meatballs, but they will still be delicious!
Recipe adapted from Modern Proper
Grilled Sausages and Vegetables with Creamy Dill Dip is a wonderful dinner choice any time of the year. I like serving it for a St. Patrick’s Day meal when I’m not in the mood for corned beef. Bangers are always welcome!
Grill up sausages with a mixture of beautiful vegetables and top it all with a creamy dill dip and you have a delicious all-in-one dinner!
I like to make the creamy dill dip first. That way, it doesn’t interrupt my grilling. It’s important to keep a close eye on the grill!
Throw all of the ingredients into a blender or food processor and blend until it’s smooth. Refrigerate until you are ready to use it.
Prepare the vegetables by seeding the peppers and cutting them into 1/2-inch wide strip. Cut the zucchini into 4-inch spears. Slice the red onions and mushrooms and trim the asparagus.
Heat the grill.
Toss all of the veggies and sausages with olive oil, salt and pepper. Place the sausages on the grill. If you are using raw sausages, they will be fully cooked in 12-15 minutes. Cooked sausages will take 6-8 minutes to heat through and slightly char them. Rotate the sausages often.
Add the vegetables after 5 minutes. They will take about 6-8 minutes. Flip them and keep an eye on them. Grill until tender. Be aware that different vegetables will cook quicker than others. I put red onions and bell peppers on first. Then, I add zucchini. Finally, green onions, asparagus and mushrooms are placed on the grill.
To serve, slice up the sausage and place them on a platter with the vegetables. Drizzle the dill sauce over and serve right away!
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Grilled Sausages and Vegetables with Creamy Dill Dip
Makes: 4 servings
Prep Time: 10 minutes
Grill Time: 15 minutes
Total Time: 25 minutes
Ingredients
Creamy Dill Dip:
- 3 tbsp extra-virgin olive oil
- 1/2 cup mayonnaise
- 2 cloves garlic, minced
- 2 tbsp fresh dill, plus more to taste
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp freshly squeezed lemon juice
- 1/3 cup finely grated Parmesan cheese
- 1/4 tsp sea salt
- freshly cracked pepper to taste
- 1 pound vegetable of choice: bell peppers, jalapeños, zucchini, red onions, green onions or asparagus, mushrooms
- 4 fully cooked or raw sausages, chicken or pork
- 2 tbsp extra-virgin olive oil
- Sea salt and freshly cracked black pepper, to taste
Instructions
Make the creamy dill sauce. In the base of a blender or food processor add all of the ingredients for the creamy dill dressing and blend until smooth. This dressing can be made up to 3 days ahead of time.
Seed bell peppers and jalapeños and cut them into 1/2-inch wide slices, keeping their length. Cut the zucchini into 4-inches x 1/2-inch spears. Slice the red onion and mushrooms 1/3-inch thick. Grab your grill basket for your mushrooms and onions. Trim your asparagus.
Heat a grill or grill pan to medium until smoking.
Toss all of your prepared vegetables and the sausage with the olive oil, salt and pepper.
Place the sausages on the grill. Cook time will depend on the sausage you are working with. If you are using raw sausage you can expect them to be fully cooked through in about 12-15 minutes, rotate often. If you are using fully cooked sausage, they will be warmed through and lightly charred in about 6-8 minutes, rotate often.
Place the vegetables on the grill or in the grill basket. The vegetables should all be charred and tender in about 6-8 minutes. After laying the vegetables (including green onion) crosswise over the grill, close the lid and let them cook for 2-3 minutes. Flip and cook the other side. Keep doing this until they are tender, one to two more times.
Slice up the sausage and place them on a platter with the vegetables. Drizzle with the creamy dill dressing.
Recipe by The Modern Proper
Soy-Glazed Flank Steak with Blistered Green Beans is a wonderful dish to satisfy all those “Asian takeout” cravings! It will feel like you’ve stopped by your favorite takeout joint and brought it steaming hot to your table.
Tender, thinly sliced flank steak is seared with ginger and garlic and then combined with scallions, mirin, sambal oelek and a soy sauce/brown sugar mixture. Toss in some blistered green beans and you’ve got a delicious Asian-inspired dinner!
Start by prepping your ingredients: thinly slice the beef, combine the garlic and ginger in a bowl. In a separate bowl, mix the soy sauce and brown sugar.
In a large skillet, heat peanut oil until it’s very hot. Add the green beans and cook until there are blistered spots on them. That will take about 7-8 minutes. Transfer the beans to paper towels and let them drain slightly.
In the same skillet, add a little more peanut oil and then add the garlic and ginger. Next, add about 1/2 of the steak strips and stir-fry until browned, about 3 minutes. Transfer the steak to a plate and repeat with the remaining steak.
Once the beef is all cooked, return it all to the skillet. Stir in the scallions, mirin, sambal oelek and the soy-ginger mixture.
What is sambal oelek? It’s a spicy Indonesian chili paste. It’s typically made with hot red chile peppers, salt and vinegar. If you don’t have it, you can substitute garlic & chili sauce, sriracha or crushed chili. It will have a slightly different flavor but will bring on the heat!
Add the green beans back to the skillet and stir until the beans are warmed through. Transfer to a serving plate and sprinkle with sesame seeds.
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Soy-Glazed Flank Steak with Blistered Green Beans
Makes: 4 servings
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Ingredients
- 1 pound beef flank steak
- 6 cloves garlic, minced
- 1 tbsp fresh ginger, finely chopped
- 2 tbsp soy sauce
- 1 tsp brown sugar, packed
- 3 tbsp peanut oil
- 1 pound green beans, trimmed and halved
- 4 scallions, white parts only, thinly sliced
- 2 tbsp mirin
- 1 tsp sambal oelek
- Sesame seeds, toasted (optional)
Instructions
Cut the flank steak across the grain into thin slices and set aside. In a small bowl, combine the garlic and ginger and set aside. In another small bowl, combine the soy sauce and brown sugar and set aside.
In a very large skillet or wok, heat 2 tablespoons oil over medium-high heat. Add the green beans. Cook and stir until the beans are blistered and brown in spots, 7 to 8 minutes. Transfer to paper towels to drain slightly. Add the remaining 1 tablespoon oil to the skillet.
Add the garlic-ginger mixture to the skillet and cook and stir for 30 seconds. Add half of the steak strips to the skillet, and cook and stir until browned, about 3 minutes. Using a slotted spoon, transfer to a bowl or plate and repeat with the remaining beef.
Return all the beef to a skillet. Stir in the scallions, mirin, sambal oelek, and the soy sauce-sugar mixture. Cook and stir for 1 minute.
Add the green beans, and cook and stir until beans are heated through, about 2 minutes more. Sprinkle with sesame seeds, if using.
Recipe from Fine Cooking
These Bacony Meatballs need to be on your dinner rotation. Not only are they deeply flavorful, they are easy to make and can be on the table in under an hour. It is very hard to beat that!
The simplicity comes two ways: first, use a jarred marinara sauce that you love. Add some canned cherry tomatoes to it for substance and flavor. Second, make the meatballs and drop them right into the sauce. There is no need to fry or bake them ahead of time. I’m telling you that this recipe can’t be beat!
I’m sure you have a favorite jarred tomato sauce that you use when you’re in a pinch. Mine is Victoria White Linen Marinara Sauce. I get it at Costco and it’s the next best thing to homemade!
Heat the sauce in a pot along with canned cherry tomatoes. I couldn’t actually find these in my local grocery store but found them in a more upscale boutique grocer. I would imagine that diced tomatoes would work if you can’t find the cherry tomatoes. Be sure to pour the tomatoes and their sauce into the pot.
To make the meatballs, combine all of the remaining ingredients in a bowl. I like to use my hands to mix all of the ingredients together.
Make medium-sized meatballs and drop them one-by-one into the warmed tomato sauce.
Simmer for 20 minutes. While the sauce and meatballs are simmering, I like to cook up pasta for Terry and spiralized zucchini for me. You do you! Sprinkle some parmesan cheese over the top with some chopped basil leaves and you are ready to serve it up!
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Bacony Meatballs
Makes: 6 servings
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Ingredients
- 4 cups good-quality marinara sauce
- 3 (14-ounce) cans cherry tomatoes
- 1 & 1/2 pounds ground beef, preferably 85%
- 5 ounces bacon (about 6 slices), finely chopped
- 1/2 cup plain breadcrumbs or panko
- 1/2 cup finely chopped onion
- 1/2 ounce Parmesan cheese, finely grated (about 1/2 cup), plus more for serving
- 2 tbsp finely chopped garlic
- 1 tbsp finely chopped fresh flat-leaf parsley
- 2 tsp fennel seeds, coarsely ground
- 1/2 tsp dried oregano
- 2 large eggs, beaten
- Kosher salt & freshly ground black pepper
- cooked pasta or spiralized zucchini for serving
Instructions
In a 5- to 6-quart pot, combine the marinara and cherry tomatoes. Use a potato masher to break up the tomatoes. Bring the mixture to a low boil.
In a large bowl, combine the beef, bacon, breadcrumbs, onion, cheese, garlic, parsley, fennel seeds, oregano, eggs, 1 & 1/2 teaspoon salt and 1 teaspoon pepper. With wet hands, form 1 & 1/2-inch meatballs, and gently drop them into the sauce. Reduce to a simmer, cover, and cook for 20 minutes. Serve with the sauce over pasta or spiralized zucchini.
Recipe by Fine Cooking
For an impressive but ridiculously easy dinner, try Pork Chops with Arugula Pesto. In about 30 minutes, you can have an entire dinner on the table and it’s presentation will wow everyone!
Serve seared pork chops topped with arugula pesto and bordered with roasted cauliflower on a large board for a great look!
This dish has three components: the pork chops, the arugula pesto and the roasted cauliflower.
To prepare the chops, pat them dry and generously season each one with salt and pepper.
For the pesto, combine the arugula, basil, garlic, walnuts, lemon juice & zest, olive oil, salt and pepper in the bowl of a food processor. Pulse until it’s finely chopped but still holds some texture.
Toss the cauliflower florets with olive oil, salt and pepper and roast until the cauliflower is tender and golden brown.
For the pork chops, heat a cast iron skillet over high heat and then add olive oil and the pork chops. Sear on high for 5 minutes on each side. Remove the pork chops to rest while you cook the last two chops the same way.
Don’t cover the resting pork chops as this will steam them and soften the crispy edges.
To serve, I love to place the chops on a large platter, drizzle some of the pesto over and spread the roasted cauliflower around the platter. Beautiful!
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Pork Chops with Arugula Pesto
Makes: 4 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Ingredients
- 4 pork chops, 1-inch thick, bone-in
- Kosher salt
- Freshly cracked black pepper
- 2 cups baby arugula
- 1 cup chopped basil
- 2 cloves of garlic, chopped
- 1/4 cup chopped walnuts
- 1 tsp lemon zest
- 1 tsp lemon juice
- Extra-virgin olive oil
- 1 head cauliflower, cut into florets
Instructions
Preheat oven to 425°F. Pat each pork chop dry with a paper towel and season generously with salt and pepper on both sides. Set aside.
In the bowl of a food processor, add arugula, basil, garlic, walnuts, lemon zest, lemon juice, 1/2 cup olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Pulse until finely chopped but the sauce still maintains some texture.
Line a sheet pan with parchment paper. Toss cauliflower florets with 1 tablespoon olive oil and season with 1 teaspoon salt and 1/2 teaspoon pepper. Roast for 25 minutes until golden brown and tender.
Meanwhile, preheat a large cast iron pan over high heat. Add 1 teaspoon olive oil to the pan and add two pork chops. Sear on high for 5 minutes on each side. Remove the pork chops to rest while you cook the last two pork chops. Some suggest to cover meat with foil while it’s resting, but in this case I don’t suggest it. The steam will soften the delicious crispy edges of the pork chops.
Serve pork chops with a drizzle of the arugula pesto and roasted cauliflower.
Recipe by Delish.com