1. Tilapia Piccata
Season 4 tilapia fillets with salt and pepper. Dredge in flour. Swirl olive oil in large pan and heat over medium high. Add fish to pan and cook for 2 to 3 minutes on each side or until fish flakes easily. Remove fish from pan and keep warm. Add ¼ cup of your favorite dry white wine, the juice from 1 lemon, and 1 tbsp drained capers to the pan, and cook for 1 minute. Add 2 tbsp butter and stir until it melts.Pour sauce over fish and serve. Serves 4.
2. Crispy Apricot Pork Chops
Pulse 2 slices of multigrain bread in a food processor until large crumbs form.Drizzle with 1 tbsp olive oil and pulse one or two times more. Season 4 pork chops on the bone with salt and pepper. Spread 1 tsp of apricot jam on one side of each chop. Sprinkle breadcrumb mixture over jam and pat gently. Bake chops on greased baking sheet at 425°F for 14 to 16 minutes until done and crust is golden. Serves 4.
3. Mediterranean Chicken – in a NY Minute!
Lightly pound 4 chicken breasts to an even thickness. Place a chicken breast in the center of each of four, 14-inch sheets of foil or parchment. Combine 14 oz diced tomatoes (drained), 14 oz quartered artichokes, 8 large kalamata olives (halved), and 2 ounces of feta in a bowl. Top chicken with mixture. Drizzle with olive oil and sprinkle with oregano. Seal foil (or parchment) and place packets on a rimmed baking sheet. Bake for about 22 to 25 minutes at 375°F. Serves 4.
4. Pepperoni Calzones
Split 2 tubes of Pillsbury pizza dough into 4 balls. Roll each ball into an 8-inch round. Place pepperoni slices, ½ cup pizza sauce and 6 oz fresh mozzarella cheese (coarsely chopped) in a large bowl. Divide mixture among bottom halves of dough rounds, leaving an inch border. Fold top halves over filling and roll and pinch edges to seal. Brush tops lightly with olive oil and season with Italian seasoning and/or kosher salt. Bake for 10 minutes on a greased cookie sheet at 450°F – or until golden brown. Serves
5. Chicken Chilaquiles
Swirl olive oil in a skillet and add 4 minced garlic cloves and sauté for about 2 minutes. Combine 2 chopped chipotle chiles and 1 tbsp adobo sauce from the can of chipotle chiles.Add 28 oz whole tomatoes (peeled) and 1 cup of water. Bring to a boil, reduce heat and simmer for 4 minutes, breaking tomatoes up. Add shredded rotisserie chicken to tomatoes and stir until warmed. Stir in ¼ cup chopped cilantro. Place 1 cup of tortilla chips in each bowl. Top with chicken mixture, sour cream, and queso fresco (or feta cheese). Serves 4.
