Roast Chicken with Olives and Tomatoes

Ingredients:

3 medium tomatoes, cut into wedges
1 vidalia onion, cut into wedges, leaving root ends intact
1/2 cup pitted black olives
3 large garlic cloves, sliced, plus 1 teaspoon minced
3 tablespoons olive oil, divided
2 teaspoons herbes de provence, divided
1/2 teaspoon fennel seeds
chicken, any cut, however much you need and whatever's on sale, skin on, bone in
S+P

Preparation:

Preheat oven to 350.

Toss together tomatoes, onion, olives, sliced garlic, 2 tablespoons oil, 1 teaspoon herbes de provence, fennel seeds, 1/2 teaspoon salt, and 1/4 teaspoon pepper in shallow baking dish.


In a small bowl, stir together minced garlic, 1 teaspoon salt, 1/2 teaspoon pepper, remaining teaspoon herbes de provence, and remaining tablespoon olive oil; peel back the skin of the chicken from the flesh and rub the sauce under and on top.

Snuggle chicken into baking dish with vegetables. Sprinkle with feta cheese. Cook until chicken registers 170 on a thermometer, about 20 to 25 minutes.

Serve over brown rice with vegetables and pan juices.

Sriracha Crusted Tri-Tip over Cous Cous

Ingredients:

1 tsp fennel seeds
1 tsp coriander seeds
1/4 cup extra-virgin olive oil
3 garlic cloves
1 1/2 tbs sriracha (a thai hot sauce)
1 tablespoons ketchup
1 1/2 teaspoons ground cumin
1 lb tri tip
Cous Cous

Preparation:

Preheat oven to 350°F.

Toast fennel and coriander seeds in small nonstick skillet over medium heat about 5 minutes. Grind seeds and transfer to a small bowl. Add ketchup, sriracha, cumin, olive oil, and minced garlic.

Sprinkle beef all over with salt and pepper in a rimmed baking sheet. coat both sides of the meat with the sauce and roast beef until medium rare.


Serve over cous cous.

Sole Piccata

This is basically scampi with capers and sole instead of shrimp.

Ingredients:

1/4 c. cherry tomatoes, halved
1 tsp salt
2 tbs. shallots
2 cloves garlic, minced
1/2 c. white wine
Olive oil
2 tbs butter
1 tbs capers, drained
2 tbs. parsley, chopped
Sole filets
1 lemon


Preparation:

Combine tomatoes, wine , shallots, butter and salt in a saute pan and bring to a boil. let reduce five minutes. add capers and parsley.

Saute shallots and garlic til soft in oil and butter, deglaze with wine, salt and let reduce. Add tomatoes, capers and parsley.

Salt, pepper and oil fish and saute in large pan til golden brown on each side.

Serve fish over rice or pasta topped with the sauce with a wedge of lemon.

Crusted Ahi Tuna with Aioli and Cous Cous

Ingredients:

Crust:

• 2 teaspoons fennel seeds
• 1 teaspoon coriander seeds
• 1 teaspoon whole black peppercorns
• 1 1/2 teaspoons kosher salt, divided

Aioli:

• 1/3 cup mayonnaise
• 2 tablespoons fresh lemon juice
• 3 tablespoons chopped fresh chives
• 2 garlic cloves, minced

Cous Cous

• 1/4 cup extra-virgin olive oil, divided
• 1/2 carrot, peeled, coarsely chopped
• 1/4 cup chopped red onion
• 2 garlic cloves, minced
• 1 teaspoons chopped fresh thyme
• 1 1/8 cups water
• 1/4 pound sugar snap peas
• 1 cups couscous
• 1 tablespoons chopped fresh dill (i skipped this, couldn't find, didn't miss it)
  

Tuna:

• 1 pound ahi tuna steaks (about 1 1/4 inches thick)

Preparation:

Crust:
Toast crust ingredients minus the salt over medium heat until fragrant. Grind spices and mix in 1 teaspoon salt.

Aioli:

Whisk mayonnaise, lemon juice, chives, and half of the garlic in small bowl. Refrigerate.

Cous Cous:

Heat 2 tablespoons oil in heavy large skillet over medium-high heat, add carrots and onion and sauté until onions are soft. Add thyme and remaining garlic and sauté 1 minute. Add water and salt; bring to boil. Add sugar snap peas and cook about 1 minute. Take out the peas and immediately add couscous to the skillet. Stir to combine, cover and remove from heat. Let stand 5 minutes. Fluff couscous with fork.

Tuna:

Spray tuna with Pam and sprinkle with spice mixture. Grill tuna on bbq or pan until seared outside and rare in center, about 4 minutes per side. cut into 1/2-inch-thick slices.

Serve over cous cous with the snap peas and drizzle with aioli.