Oven Baked Cod

• 1 lb cod fillets, or cod loins, rinsed and pat dry
  1/4 teaspoon salt
  1 tablespoon lemon juice, freshly squeezed
  3 dashes cayenne pepper
  1 1/2 tablespoons olive oil
  1 tablespoon chopped parsley
• ▢

• Preheat oven to 400°. 
• Arrange the cod fillets in a baking tray. 
• Drizzle olive oil onto the fish, followed by lemon juice, salt, and cayenne pepper.
• Bake the cod in the oven for 10 – 12 minutes, depending on the thickness of the cod. 
• Garnish with parsley and serve immediately.

Brussels Sprouts with Balsamic Vinegar & Honey

 
1½ lb Brussels sprouts, halved, stems and ragged outer leaves removed (see note)
3 tablespoons extra-virgin olive oil
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 tablespoon balsamic vinegar
1 teaspoon honey

Preheat the oven to 425° and set an oven rack in the middle position. 

Line a baking sheet with heavy-duty aluminum foil.

Directly on the prepared baking sheet, toss the Brussels sprouts with 2 tablespoons of the oil, the salt, and the pepper. 

Roast, stirring once halfway through, until tender and golden brown, about 20 minutes.

Drizzle the remaining tablespoon of oil, the balsamic vinegar and the honey over the roasted Brussels sprouts. 

Toss to coat evenly. 

Taste and adjust seasoning, if necessary, then serve.

Baked Garlic Parmesan Potato Wedges

 

• 
  ▢3-4 large russet potatoes, sliced into wedges
• ▢4 tablespoons olive oil
• ▢2 teaspoons salt
• ▢2 teaspoons garlic powder
• ▢2 teaspoons Italian seasoning
• ▢½ cup shredded parmesan cheese
• ▢optional: fresh parsley, ranch or blue cheese dressing for dipping

• Preheat oven to 375. Lightly grease a large baking sheet and set aside.
• Place potato wedges in a large bowl. Drizzle with olive oil and toss to coat. 
• In a small bowl whisk together salt, garlic powder, and Italian seasoning.
• Sprinkle potato wedges with the shredded cheese, tossing to coat, then sprinkle with seasoning mixture.
• Place potato wedges on prepared baking sheet in a single layer with skin sides down. Bake for 25-35 minutes until potatoes are fork-tender and golden. 
• Sprinkle with freshly chopped parsley and dressing for dipping.

Chi-Chi's Cheese Enchiladas

8 corn tortillas

2 cups shredded Colby Jack cheese

1/4 cup diced onion

1/4 cup chopped fresh cilantro

1 can Chi-Chi's Enchilada sauce

Preheat oven to 350°F.
Pour a small amount of the enchilada sauce into the bottom of a 9×13 inch baking dish.
Soften the tortillas by placing them in the microwave for 20 seconds or heating them on the stove top.
Spoon about 1/4 cup of cheese down the center of each tortilla and roll them up to enclose the cheese.
Place the enchiladas seam side down in the baking dish.
Pour the remaining sauce over the enchiladas and sprinkle with the remaining cheese.
Bake for 20-25 minutes or until cheese is melted and bubbly.

Garnish with diced onion and cilantro.

Garlic Butter Chicken Tenders

1 tbsp. olive oil
2 tbsp. butter, divided
1 lb. chicken tenderloins
2 tsp. paprika
1/2 tsp. salt
1/4 tsp. black pepper
4 cloves garlic, minced
1 tsp. Italian seasoning
1 tbsp. chopped fresh parsley, for garnish

Add olive oil and 1 tbsp. butter to a skillet and cook over medium heat.
Add the chicken tenders and season with paprika, salt, and pepper.
Cook for 3 minutes on each side.
Add the remaining butter and the minced garlic, cook for 30 seconds.
Season with Italian seasoning. Cook 1 minute more.
Add 2 tbsp. water to deglaze the pan.
Serve with parsley sprinkled on top.

Pappardelle Pasta with Peas

8 oz. pappardelle pasta
1/2 cup pasta cooking water
1 tbsp. olive oil
1/2 onion, diced
1 1/2 cup frozen peas
3/4 cup heavy cream
1/4 cup grated parmesan cheeese
1/2 tsp. salt
pepper to taste
2 tbsp. parsley, chopped

Bring a large pot of salted water to a boil, then add the pappardelle pasta and make sure it is fully submerged in the water.

Cook the pasta until al dente following the package directions, and meanwhile carefully reserve 1/2 cup of the pasta water.

Warm the olive oil in a large saucepan over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes.

Add the peas, some of the reserved pasta water, stir and cook until the peas are tender, about 4 minutes.

When the peas are tender but still bright green, stir in the cream, the parmesan, salt, pepper and give a good stir cooking for 2 minutes until the sauce is creamy and smooth. Taste and adjust the seasoning if needed.

Drain the pasta, add it to the skillet, add the parsley, the rest of the pasta water and stir until well combined.

Serve immediately.

Raspberry Lime Rickey

1 ounce fresh lime juice
1 1/2 ounce raspberry vodka
1/2 ounce Cointreau or Triple Sec
6 ounces ginger ale
splash cranberry juice

Fill a shaker with ice, add the lime juice raspberry vodka and Cointreau.

Shake vigorously.

Fill a large tumbler half full with ice.

Strain the liquor mix into the glass of ice.

Fill with ginger ale and add a splash of cranberry juice.

Garnish with a lime wedge.