Page 20 - Florida Sentinel 9-28-18

Recipes
Combine tasty ingredients into one pot for a complete meal. These quick and easy one-pan, one-pot wonders are simple enough for weeknights and special enough for guests.
RANCH PORK CHOPS AND VEGGIES
INGREDIENTS:
• 4 (8-ounce) pork chops, bone- in, 3/4-inch to 1-inch thick
• 16 ounces baby red potatoes, halved
• 16 ounces green beans, trimmed • 2 tablespoons olive oil
• 1 (1-ounce) package
DIRECTIONS:
• Ranch Seasoning and Salad Dressing Mix
• 3 cloves garlic, minced Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley leaves
– Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
– Place pork chops, potatoes and green beans in a single layer onto the prepared baking sheet. Drizzle with olive oil and sprin- kle with Ranch Seasoning and garlic; season with salt and pep- per, to taste.
– Place into oven and roast until the pork is completely cooked
through, reaching an internal temperature of 140 degrees F, about 20-22 minutes.* Then broil for 2-3 minutes, or until caramelized and slightly charred.
– Serve immediately, garnished with parsley, if desired.
TOMATO BASIL CHICKEN AND RICE
INGREDIENTS:
• 6 chicken thighs , skin on, bone in
• 1 tablespoon olive oil
• 2 cloves garlic, chopped • 1 onion, diced
• 1 red bell pepper (cap- sicum) , deseeded and chopped
• 1/3 cup sun dried tomato strips in oil , chopped (optional: but adds flavour)
• 1 1/3 cup uncooked long grain rice
• 14.5 ounce (400g) tin crushed tomatoes, with liquid
• 1 3/4 cups chicken broth (or chicken stock)
• 1-2 teaspoons salt (adjust to your taste)
DIRECTIONS:
• 1/2 teaspoon pepper , (adjust to your taste)
• 1 teaspoon dried basil
• 1/4 cup fresh basil leaves
– Preheat oven to 400°F. Heat the oil in a large, deep ovenproof cast iron skillet/or pan. Add the chicken, skin side down; sear for 3-4 mins on medium-high heat. Turn each thigh and sear until golden all over.
– Add the garlic; about 30 seconds. Add the onion and red pep- pers / capsicum; fry for about 3 minutes or until and onion is transparent. Stir in the sun dried tomatoes, rice, crushed toma- toes and chicken broth (stock). Season with salt, pepper and dried basil. Bring to a simmer and allow the rice to soak up all the tomato flavours.
– Place chicken thighs, skin side up, over rice. Bring to the boil; rotate the chicken in the tomato sauce to coat; cover with foil; transfer to preheated oven and allow to bake for about 40 min- utes, or until the rice has softened and absorbed the liquid and the chicken is cooked through. Stir through an extra 1/4 cup of water to the rice ONLY if rice hasn't cooked fully.
– Remove cover; change oven settings to broil / grill on medium heat for a further 8-10 minutes or until the chicken is crispy and golden.
– Sprinkle with freshly chopped basil to serve.
GARLIC BUTTER BAKED SALMON
INGREDIENTS:
•1 pound (500 g) fingerling pota- toes, halved (or Yukon golds or halved white/red baby potatoes) 2 tablespoons olive oil
1 1/2 teaspoons salt, divided
1/2 teaspoon cracked black pep- per, divided
4 (6 oz | 170 g) skinless salmon fillets
2 1/2 tablespoons minced garlic, divided
2 tablespoons fresh chopped
DIRECTIONS:
parsley
1/3 cup freshly squeezed lemon juice
1/2 cup melted unsalted butter
3 bunches asparagus, (18 spears, woody ends re- moved)
2 tablespoons dry white wine (substitute with 1/4 cup low-sodium chicken broth)
1 lemon sliced to garnish
– Heat oven to 400°F. On a large rimmed baking sheet, toss together potatoes with the oil, 1/2 tablespoon of garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread out in an even layer and roast for 15 min- utes until they're just starting to soften and brown.
– Push potatoes to one side of the sheet pan and arrange salmon down the centre. Rub salmon evenly with 1 1/2 tablespoons of the minced garlic and 2 tablespoons of parsley. Add the asparagus to the other side of the pan.
– Combine 1/4 cup of lemon juice and 1/4 cup of the melted butter together and pour the mixture over the salmon and asparagus. Season everything with the remaining salt and pepper.
– Return to oven and continue baking until the potatoes are golden and fork-tender and the salmon is opaque throughout. Optional: broil in the last 2 minutes for charred edges.
– Meanwhile, in a small bowl, combine the remaining butter, garlic and lemon juice with the wine (or chicken stock). Serve with the salmon, veggies and lemon slices.
PAGE 8-B FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY FRIDAY, SEPTEMBER 28, 2018