pork chop in oven

 

• If your chops are around 1 inch thick, preheat the oven to 400°F. If they are thin (½ inch), they can simply be seared.
• • When your oven has reached 400℉, sear the chops: Heat a large, oven-safe, heavy-bottomed skillet (such as a cast-iron skillet) over high heat for about 3 minutes. Spray it with cooking spray. Add the chops and sear them for 2 minutes per side, without moving them, until well browned. If the skillet becomes too hot, lower the heat to medium-high.
  • You can also sear the fat strip briefly - for about 30 seconds - although that's not mandatory.
  • If your chops are ½-inch thick, they should be ready now (check with a thermometer - their internal temperature should reach 145°F). Transfer them to a platter, loosely cover them with foil, and allow them to rest for 3 minutes before serving.
  • If your chops are ¾ to 1 inch thick, place them in the oven and bake to an internal temperature of 145°F. This should take between 8 and 10 minutes, depending on your oven and the thickness of the chops.
  • Transfer the chops to a platter, tent them with foil, and allow them to rest for 5 minutes before serving.

fish en papillote

 425 12-15 min

baked chicken breast

 

Juicy Oven Baked Chicken Breast

Baked Chicken Breast is great as a main dish, salad topper, or even a sandwich protein. Learn how to bake the juiciest Chicken Breast in the Oven. Oven-baked chicken breast also keeps really well, making it perfect for meal prep.*

Author: Natalya Drozhzhin

Servings: 6 servings

Calories: 217

Prep Time: 5minutes mins

Cook Time: 20minutes mins

Total Time: 25minutes mins

Ingredients 

• 2 lb chicken breast, (about 4-6 pieces)
• 1 tsp paprika
• 1 Tbsp garlic parsley salt, *
• 1 tsp black pepper, or added to taste
• 2 Tbsp olive oil, avocado oil, or melted butter

Instructions

• Preheat the oven to 400°F. Place the chicken breast on a parchment- lined baking sheet, leaving a little space between them for the air to circulate.
• Pat the chicken breasts with paper towels before adding the seasoning. This will help it stick better. Brush the chicken breasts on all sides with oil (or melted butter), then sprinkle on paprika, garlic-parsley salt, and pepper.
• Bake for about 20 minutes or until chicken reaches 165°F on a thermometer.

Notes

*Variations: Here are some of our favorite seasonings to swap or add to the chicken breasts:

• Garlic powder, Onion powder, Cumin, Chili powder, or Cajun seasoning
• Taco seasoning - perfect for Chicken Tacos!
• Italian seasonings: oregano, thyme, basil, or parsley

*Make-Ahead Tips:

• To Store in the Refrigerator: Transfer cooked chicken to an airtight container and refrigerate for 3-4 days.
  
• To Freeze: Transfer the chicken to freezer-safe containers or airtight packaging and store for up to 3 months. Thaw overnight in the refrigerator before reheating.
  
• Reheat in the oven: Set the chicken breasts in a baking dish or casserole dish, add 3 Tbsp water to the dish, cover with foil, and bake at 350°F for about 20-25 min until the internal temp reaches 165˚F.
  
• Reheat in the air fryer: You can also reheat the chicken breast in the air fryer at 350˚F. Brush both sides with olive oil and air fry for about 6 min per side, or until it reaches 165˚F.

Copyright © 2024 Natasha's Kitch

roast chicken and veggies

15 Minute Healthy Roasted Chicken and Veggies (One Pan)

Healthy chicken breast pieces and vegetables coated with Italian seasoning, olive oil and baked (roasted) in the oven for 15 minutes.

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 2

Author Layla

Ingredients

• 2 medium chicken breasts chopped
• 1 cup bell pepper chopped (any colors you like)
• 1/2 onion chopped
• 1 zucchini chopped
• 1 cup broccoli florets
• 1/2 cup tomatoes chopped or plum/grape
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon italian seasoning
• 1/4 teaspoon paprika optional

Instructions

1. Preheat oven to 500 degree F.
2. Chop all the veggies into large pieces. In another cutting board chop the chicken into cubes. Place the chicken and veggies in a medium roasting dish or sheet pan. Add the olive oil, salt and pepper, italian seasoning, and paprika. Toss to combine.
3. Bake for 15 minutes or until the veggies are charred and chicken is cooked. Enjoy with rice, pasta, or a salad.

shrimp fajitas

Sheet Pan Shrimp Fajitas

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 4

Ingredients

• 1 1/2 pounds of shrimp peeled and deveined
• 1 yellow bell pepper sliced thin
• 1 red bell pepper sliced thin
• 1 orange bell pepper sliced thin
• 1 small red onion sliced thin
• 1 1/2 tablespoons of extra virgin olive oil
• 1 teaspoon of kosher salt
• several turns of freshly ground pepper
• 2 teaspoon of chili powder
• 1/2 teaspoon of garlic powder
• 1/2 teaspoon of onion powder
• 1/2 teaspoon of ground cumin
• 1/2 teaspoon of smoked paprika
• lime
• fresh cilantro for garnish
• tortillas warmed

Instructions

1. Preheat oven to 450 degrees.
2. In a large bowl, combine onion, bell pepper, shrimp, olive oil, salt and pepper and spices.
3. Toss to combine.
4. Spray baking sheet with non stick cooking spray.
5. Spread shrimp, bell peppers and onions on baking sheet.
6. Cook at 450 degrees for about 8 minutes. Then turn oven to broil and cook for additional 2 minutes or until shrimp is cooked through.
7. Squeeze juice from fresh lime over fajita mixture and top with fresh cilantro.
8. Serve in warm tortillas.

Recipe Notes

If preferred, remove shrimp tails prior to cooking for easier serving.

Spicy Oven Baked Salmon

Oven Baked Salmon

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

 

Oven Baked Salmon – moist and flaky highly seasoned salmon fillets with a lemony and spicy kick. A perfect easy weeknight meal for busy folks or as a low-carb go-to Lenten meal. Spicy, lemony, and moist – everything you want a salmon dinner to be!

Course: Main

Cuisine: American

Servings: - 5 slices

Calories: 450 kcal

Author: Immaculate Bites

Ingredients

• 2 pounds (907.18 g) Salmon fillets
• 3-4 tablespoons (42.53 - 56.70 g) unsalted butter
• 2-3 teaspoons (5.60 - 8.40 g) minced garlic
• 1 tablespoon (6.90 g) onion powder
• 1 tablespoon (6.80 g) paprika
• 1/2 -1 teaspoon (1.80 g) cayenne pepper (optional)
• 2-3 tablespoon (5.30 - 15.90 g) fresh parsley, basil
• salt and pepper to taste
• 1 tablespoon (15 g) or more lemon juice

Instructions

1. Position a rack in the center of the oven and preheat the oven to 400ºF. Line a baking sheet with foil or baking paper, like I did, spray with cooking spray or lightly oil. Set aside.
2. Using a sharp knife, make about 4-5 slits on salmon. Dab both sides of salmon dry with paper towels, season both sides with salt and pepper.
3. In a small pan set over medium low heat butter,  minced garlic, Paprika, onion powder cayenne pepper and parsley or basil. Stir for about 30 seconds or 1 minute. Let this mixture sit for a little bit about 5 minute. Add lemon juice to mixture.
4. Brush salmon with spice mixture, making sure every inch is covered with spice .
5. Bake until cooked through, about 10-15 minutes, depending on the thickness of your fish and your preference of doneness. When the thickest part of the salmon is easily flaked with a fork, the salmon is perfectly cooked.
   
   
6. 
   Garnish immediately with lemon slices. 

Not red velvet cake

2 1/2 cups all purpose flour
2 cups sugar
1 Tablespoon cocoa
1 teaspoon salt
1 teaspoon baking soda
2 eggs
1 cup oil
1 cup kefir (or buttermilk)
1 Tablespoon vinegar
1 teaspoon vanillaPreheat oven to 350 degrees.

• Line trays with cupcake papers.
• Lightly stir eggs in a medium bowl with a wire whisk. Add remaining liquid ingredients and stir together with whisk until blended. Set aside.
• Place all the dry ingredients in your mixing bowl and stir together with another wire whisk.
• Add wet ingredients to the dry ingredients and mix on medium-high for about a minute or until completely combined.
• Pour into cupcake pans and drop the pans on the counter a few times to release any air bubbles.
• Bake for about 18 minutes or until a toothpick inserted comes out clean.

Read more at http://www.bakerella.com/cupids-arrow-cupcakes/#3m3eTW5dELEPLeDk.99

baked salmon in oj

Ingredients


2 salmon steaks or 2 salmon fillets
1 teaspoon butter
10 tablespoons orange juice ( with pulp) + splash lemon juice
salt
ground pepper
1 dash oregano (or basil)
1 dash sugar (optional)
Directions


Pre-heat oven at 350 degrees.
Grease a baking dish lightly
Clean and pat dry the Salmon Steaks or Fillets.
Rub salt on both sides (not necessary on the skin-side).
Place salmon pieces in the baking dish in a single layer.
Make deep cuts in the salmon pieces, dab some butter into the cuts and also dab a few bits of butter on the rest of the salmon.
Pour orange juice all over the fish.
Sprinkle pepper, oregano and for those who like a dash of sweet taste, sprinkle some sugar which will caramalize.
Bake until the salmon flakes. 20 min

baked flounder

1. 4 flounder fillets (2 pounds total)
2. Salt and freshly ground pepper
3. 3/4 cup freshly grated Parmesan cheese
4. 1/2 cup coarse fresh bread crumbs
5. 4 tablespoons unsalted butter, melted
6. 2 tablespoons extra-virgin olive oil

1. Preheat the oven to 425°. In a large baking dish, season the fish fillets with salt and pepper. Mix the Parmesan with the bread crumbs, melted butter and olive oil and sprinkle over the fillets. Bake for 15 minutes, or until the fish is cooked and the topping is golden. Let stand for 5 minutes before serving

can use panko instead of breadcrumbs 

pulled pork

300 degrees

dry rub seasoning - mix all together

• 8 T light brown sugar
• 3 T kosher salt
• 1 T chili powder
• .5 t cayenne pepper
• .5 t black pepper
• .5 t ancho chili powder or paprika
• .5 t old bay seasoning
• .5 t thyme (leaves or ground)
• .5 t onion powder

5-7 lb pork shoulder/boston butt
generously rub seasoning all over with a lot on top (fatty side)

put fatty side up in over for ~6 hours. baste occasionally

rest 10 minutes. use forks to pull