Tag: Italian
Lemon Dill Halibut
Lemon Dill Halibut
This is classic Mediterranean preparation of fish that is highly flavorful and extremely easy to make. I purchased a pound of fresh halibut cut into 8oz portions to ensure the fish properly cooks through. The fillets simply get seasoned, baked, then sprinkled with fresh dill and a squeeze of lemon juice. This recipe also works with just about every type of fish.
Ingredients
- 1 lb halibut 2-8oz portions
- olive oil
- sea salt to taste
- cracked black pepper
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/2 tsp Aleppo pepper flakes
- 1 lemon
- 3 tbsp dill chopped
Instructions
- Preheat the oven to 425°. Line a baking pan in parchment paper. Pat dry the halibut with paper towels. Brush the fillets with olive oil and season with salt, pepper, Italian seasoning, garlic powder, and Aleppo pepper flakes.
- Place 2 slices of lemon on top of the fillets.
- Bake for 10-15 minutes.
- Take off the lemon slices, squeeze the rest of the lemon over the fillets and sprinkle on fresh dill.
Sicilian Roast Chicken
Sicilian Roast Chicken
This is a basic Sicilian-style marinade that is used on chickens. Whether you roast it whole or spatchcocked under a brick, the skin turns out nice and crispy while the chicken maintains its moisture. A 4lb. chicken will take about 90 minutes, while a 5lb. will take 1 hour 45 minutes. Let the chicken rest for at least 10 minutes before serving. The internal temperature should read 180° at the thickness part of the thigh.
Ingredients
- 1 whole chicken 4-5lbs
Marinade
- 1/2 cup olive oil
- 1 lemon zested and juiced
- 1 tsp crushed red pepper
- 1 sprig rosemary finely chopped
- 1 sprig sage finely chopped
- 6 garlic cloves minced
- 1 tsp salt
- 1 tsp cracked black pepper
Instructions
- Mix all of the marinade ingredients together.
- Rub the marinade on top and underneath the skin of the chicken; making sure not to tear the skin. Let marinate in the refrigerator for 4 hours. Preheat the oven to 350 degrees when ready to cook.
- A 4lb. chicken will take about 90 minutes to roast. A 5lb. chicken will take about 1 hour 45 minutes. Let rest for 10 minutes before serving.
Lemon Ricotta Meatballs with Orzo
Lemon Ricotta Meatballs with Orzo
This Italian-inspired dish is to die for. The chicken meatballs contain whipped ricotta and lemon zest, giving them a creamy tanginess. After they are browned, orzo pasta is simmered in chicken stock. Then heavy cream, butter, and lemon juice is stirred in; finished with shredded parmesan and freshly chopped parsley. It tastes so good, you’d think grandma made it.
Ingredients
- 1/4 cup flour
- olive oil
Meatballs
- 1 lb ground chicken
- 1/2 cup ricotta
- 1/2 cup breadcrumbs
- 1/4 cup grated parmesan cheese
- 1 large egg beaten
- 2 tbsp parsley chopped
- 2 garlic cloves minced
- 1 lemon zested
- salt and pepper to taste
Pasta
- 1/2 cup shallots chopped
- 4 garlic cloves minced
- 1 cup orzo
- 1 cup chicken stock
- 1/4 cup heavy cream
- 1 tbsp butter
- 1 tbsp lemon juice
- shredded parmesan for garnish
- parsley for garnish
Instructions
- Mix together all of the meatball ingredients.
- Form into 1” meatballs.
- Lightly coat the meatballs in flour.
- Heat up an 1/8” of olive oil in a large saucepan over medium heat. Add in the meatballs.
- Brown for 10-12 minutes total on all sides. Remove from the pan.
- Add in the shallots. Cook for 5 minutes.
- Add in the garlic. Cook for 1 minute.
- Pour in the chicken stock. Bring to a simmer.
- Stir in the orzo. Cook until al dente; about 8 -10 minutes.
- Stir in the heavy cream, butter, and lemon juice. Season with salt and pepper.
- Add in the meatballs and cook for 2 minutes.
