The Janiak Collection

201INGREDIENTS:Preheat oven to 350o1 (3 pound) sirloin pork roast 1 1/4 tablespoons paprika1 tablespoon kosher salt1 teaspoon garlic powder1/2 teaspoon ground black pepper1/2 teaspoon onion powder1/2 teaspoon ground cayenne pepper1/2 teaspoon dried oregano1/2 teaspoon dried thyme2 tablespoons olive oilDIRECTIONS:In a small bowl, mix the paprika, kosher salt, garlic powder, black pepper, onion powder, cayenne pepper, oregano, and thyme. Stir in the olive oil, and allow the mixture to sit about 15 minutes.Line a baking sheet with aluminum foil.Place the roast on the prepared baking sheet, and cover on all sides with the spice mixture.Roast 1 hour in the preheated oven, or to a minimum internal temperature of 145 degrees .*Let sit 15 minutes before slicing.TIP:*Precaution against drying out roast, remove at 142 degrees and it will rise slightly when resting.MAIN DISHP

202Honey, Garlic & SagePork Sirloin Roast

203INGREDIENTS: Preheat oven to 400°1 (3-pound) fresh sirloin roast2 cloves garlic, crushed3 tablespoons fresh sage, minced2 tablespoons honey2 tablespoons olive oil2 teaspoons lemon juice½ teaspoon black pepper, coarsely groundDIRECTIONS:Line a shallow roasting pan with foil. Place the pork in a foil-lined pan. In a small bowl, stir together oil, lemon juice, garlic, sage, and pepper and brush it over the top and sides of pork roast. Roast pork for 30 to 45 minutes and then brush honey over the top and sides of pork. Again roast for another 20 to 30 minutes more or until done, and the internal temperature is 155°.Total Cooking Time: 1 hour 40 minutes.MAIN DISHP

204Impossible Ham & Cheese Pie

205INGREDIENTS: Preheat oven to 400º2 cups diced ham1 cup Swiss cheese, grated½ cup yellow onion, finely chopped4 large eggs, beaten2 cups whole milk1 cup dry biscuit mix (Bisquick)½ tsp. salt½ tsp. salt garlic powder½ tsp. salt onion powder¼ teaspoon pepperDIRECTIONS:Lightly grease a 10-inch pie plate with butter or non-stick spray.Spread ham out on the bottom of greased pie dish and top with onions and Swiss cheese.In a large bowl, whisk together eggs, milk and biscuit mix, then season with salt, garlic powder, onion powder and pepper.Pour egg mixture over ham, onions and cheese, then place pie dish in oven.Bake for 35-40 minutes, or until top is golden brown and bubbly, and toothpick inserted in center comes out clean.Remove from oven, then slice, serve and enjoy.MAIN DISHP

206lemon Garlic Pork Chops With Mushrooms

207INGREDIENTS4 large, bone-in pork chops (about 2 lbs.)2 tsp. lemon pepper seasoning1 tsp. sea salt, more to taste½3 bsp. butter or gheeT2 Tbsp. fresh parsley, chopped8 oz. cremini mushrooms, quarteredINSTRUCTIONSSeason the pork chops on both sides with lemon pepper seasoning and sea salt.In a large skillet over medium-high heat, heat 2 bsp. of butter and 2 TTbsp. of olive oil. Pan-sear the pork chops until they are cooked all the way through and browned on both sides. Remove from the pan, cover and set aside.Lower the heat to medium and add the remaining 1 bsp. of butter Tand 1 bsp. of olive oil to the pan. Deglaze the pan with cup of T½chicken stock. Use a rubber spatula to scrape any remaining bits of pork from the bottom of the pan and mix into the sauce.Add the garlic and mushrooms to the pan. Sauté until the mushrooms are soft and the garlic is fragrant. Add the remaining ½ cup of chicken stock and the lemon slices to the pan. Let the sauce simmer for 5 minutes.Return the pork chops to the pan and sauté for an additional 5 to 10 minutes, while basting the steaks with the pan sauce.1 cup chicken stock6 cloves garlic, minced3 bsp. olive oilT1 lemon, thinly slicedMAIN DISHPSkillet

208one Pan Healthy Sausage and Veggies

209INGREDIENTS: Preheat oven to 400O2 cups (1 small) red potato¾ lb. green beans1 large head of broccoli (½ cups)1 ½ cups chopped bell peppers (2 large or 6-7 mini sweet bell peppers)9 ounces smoked sausage **I use turkey or chicken, not ground sausage6 Tbsp. olive oil¼ tsp. red pepper flakes optionalServe with: fresh parsley, quinoa/rice, lots of freshly grated Parmesan cheeseDIRECTIONS:Line a large sheet pan with foil or parchment paper.Prep the veggies: chop the red potatoes (pretty small pieces here so they will be tender in time), trim the green beans and halve, chop the broccoli, chop the peppers into thick squares, and coin the sausage in thick slices.Place all the veggies and sausage on a sheet pan. Pour the olive oil and all the spices on top. Toss to evenly coat all the veggies and meat.Bake 15 minutes, remove from the oven and flip/stir all the veggies around. Return to the oven and bake for another 10-15 minutes or until vegetables are crisp tender and sausage is browned.If desired, sprinkle freshly grated Parmesan cheese over the veggies and sausage as soon as they come out of the oven.Enjoy with rice, quinoa, fresh parsley, lots of Parmesan cheese if desired.1 tsp. paprika½ tsp. garlic powder1 Tbsp. dried oregano1 Tbsp. dried parsley¼ tsp. salt¼ tsp. pepperMAIN DISHP

210Pork Chops w/ Warm lemon Vinaigrette

211INGREDIENTS:4 bone-in porkchops, 1\" thickKosher saltFreshly ground black pepperExtra virgin olive oil1 Garlic clove, minced4 sprigs fresh thyme1 lemon, cut into ¼\" wheels2 Tbsp. unsalted butter, cut in half2 cup baby arugulaFlaky sea saltDIRECTIONS:Preheat a large cast iron pan over high heat. Pat each pork chop dry with a paper towel and season with salt and pepper on all sides. Add 1 tbsp olive oil to the pan and add two pork chops. Sear on high for 5 minutes on each side. Remove the pork chops to rest while you cook the last two pork chops.In the same pan, reduce heat to medium heat. Add 1 tbsp olive oil, garlic, thyme, lemon wheels and ½ tsp salt. Sauté for 3 to 4 minutes until garlic is softened and lemons begin to brown. Add cold butter and allow to melt slowly to create a sauce.Serve pork chops with side of fresh arugula and drizzle sauce over pork chops and greens. Top with sprinkle of sea salt. Iron SkilletMAIN DISHP

212Smothered Pork Chops

213INGREDIENTS:4 thick, bone-in pork chops2 medium yellow onions, thinly sliced2 Tbsp. butter1 ½ cup low-sodium chicken broth¼ cup heavy creamChopped fresh parsley, for garnish¼ cup vegetable or canola oil, plus 3 Tbsp., dividedDIRECTIONS:Season pork chops all over with salt and pepper.In a shallow dish, mix together flour with garlic powder and chili powder. Coat pork chops in flour, shaking off excess. Reserve 2 Tbsp. seasoned flour.In a large, heavy skillet over medium heat, heat oil until shimmering. In batches, cook pork chops until golden, 4-5 minutes per side. Transfer to plate. Wipe out skillet.Reduce heat to medium low, pour in remaining oil, and add onions. Season with more salt and pepper and cook until very soft and slightly caramelized, 15-20 minutes. Add butter and let melt, then sprinkle in reserved flour. Cook until flour is no longer raw, about a minute. Stir in chicken broth and heavy cream and bring to a simmer, until sauce begins to thicken, about 5 minutes.Return pork chops to skillet and cook until pork is cooked through, about 10 minutes more. Garnish with parsley.Kosher saltFreshly ground pepper1 cup all-purpose flour2 tsp. garlic powder¼ tsp. chili powderSkilletMAIN DISHP

214Spinach & artichoke Stuffed Pork Chops

215INGREDIENTS:½ to 1 lb. of ready made artichoke dip from grocer3-4 bone-in pork chops, cut thickCooking oilDIRECTIONS:Using a paring knife, cut pockets in the thickest part of the pork chops and stuff with cream cheese mixture.In a large skillet, heat 1 tablespoon oil over medium heat. Add pork chops and cook 4 minutes per side until golden and cooked through. Repeat with the last two pork chops and serve.MAIN DISHPSkillet

2165 Ingredient baked butter & Dill Salmon

217INGREDIENTS:Preheat oven to: 375o1 salmon filet½ cup salted butter, melted4 Tbsp. fresh lemon juice8 garlic cloves, crushed2 Tbsp. finely chopped fresh dillDIRECTIONS:Line a 4 sided baking sheet with aluminum foil. Place the salmon in the middle of the foil.In a glass measuring cup, combine melted butter, lemon juice, garlic, and dill. Whisk together.Pour butter mixture directly over salmon. Pull the sides and ends of the aluminum foil up and pinch together, covering the salmon completely.Bake in the preheated oven for 15-20 minutes, or until the salmon flakes easily with a fork.MAIN DISHf

218Ina Garten’s5 Ingredient Marinated Grilled Salmon

219INGREDIENTS: Grill3 lb. side of salmon, skin on3 Tbsp. soy sauce2 Tbsp. dijon mustard1 ½ tsp. minced garlic (1 large clove)⅓ cup olive oil, plus more for brushing grill1 Tbsp. minced parsley (optional, for looks)DIRECTIONS:Lay salmon skin side down on a cutting board and cut salmon crosswise into 6 equal portions, transfer to a 13 by 9-inch baking dish skin side down.In a small mixing bowl whisk together soy sauce, mustard, garlic and olive oil until mixture is emulsified (fully comes together).Set aside about 2 Tbsp. of the marinade mixture then spoon and spread remaining mixture over salmon, let rest at room temperature 10 minutes.Meanwhile preheat grill over medium-high heat to about 400 degrees. Clean grill grates and brush with oil.Place salmon on grill skin side down and cook about 4 minutes, then carefully flip (I sort of roll it) and continue to cook another 4 minutes or to desired doneness.Remove skin from salmon then plate and brush remaining 2 Tbsp. marinade mixture over salmon.Serve warm garnished with parsley if desired.MAIN DISHf

220baked Swordfish Steak

221INGREDIENTS: Preheat oven to 400° & Iron Skillet3 Tbsp. extra-virgin olive oil, divided3 swordfish steaksKosher saltFreshly ground black pepper2 pt. multicolored cherry tomatoes, halved¼ cup red onion, finely chopped3 Tbsp. thinly sliced basilJuice of ½ a lemonDIRECTIONS:In a large cast-iron skillet over high heat, heat 2 Tbsp. oil. Add fish to pan and season tops with salt and pepper. Cook until fish is browned on one side, 3 to 5 minutes. Flip and season the opposite side with salt and pepper. Remove pan from heat and place into the oven.Roast until swordfish is cooked through and flaky, about 10 minutes.Make the fresh tomato salad: In a large bowl combine tomatoes, onion, and basil. Add remaining tablespoon oil and lemon juice and season with salt and pepper.Spoon salad over fish and serve.MAIN DISHf

222Crispy baked Cod

223INGREDIENTS: Preheat oven to 350°2 Tbsp. unsalted butter 1 clove garlic, minced ½ cup panko or regular bread crumbs 2 Tbsp. minced fresh parsley 1 tsp. finely grated lemon zest 1 Tbsp. Dijon mustard 1 Tbsp. reduced-fat mayonnaise 4 skinless 1 ½-inch thick cod fillets, about 6 oz. each SaltDIRECTIONS:In a small skillet over medium-low heat, melt butter. Add garlic and cook, stirring, until fragrant, 30 seconds. Add bread crumbs, stir to coat with butter, then cook, stirring frequently, until light golden brown, about 5 minutes. Remove from heat and stir in parsley and lemon zest. Let cool. Combine mustard and mayonnaise in a small bowl.Rinse fish and pat dry. Sprinkle each fillet lightly with salt, then place on a rimmed, foil-lined baking sheet and brush with mustard mixture. Press ¼ of crumbs onto each filet.Transfer baking sheet to oven and bake until fish is no longer translucent (cut to test) and flakes easily, 10 to 15 minutes. If crumbs aren’t sufficiently browned, broil fish 2 inches from heating element until crumbs are crisp and dark golden brown (watching carefully to prevent burning), 2 minutes longer. Serve immediately.MAIN DISHf

224Crispy oven-baked Fish

225INGREDIENTS:¼ cup fat-free egg product or 1 egg white1 tsp. water ⅓ cup Italian-style dry bread crumbs½ tsp. lemon-pepper seasoning¼ tsp. garlic salt2 tilapia or catfish fillets (3 to 4 oz. each)Cooking sprayDIRECTIONS:Line cookie sheet with foil; generously spray foil with cooking spray. In shallow bowl or dish, beat egg and water with wire whisk until well blended. In another shallow bowl or dish, mix bread crumbs, lemon-pepper seasoning and garlic salt.Dip fish into egg mixture; coat with bread crumb mixture. Place on cookie sheet. Spray fish with cooking spray.Bake 10 minutes. Turn fillets; bake 5 to 10 minutes longer or until fish flakes easily with fork. Place fillets on serving platter; garnish with lemon wedges.Preheat oven to 400°MAIN DISHf

226eaSY baked Tilapia(or Cod)

227INGREDIENTS:Preheat oven to: 400O4 filets white fish (such as cod or tilapia)½ lemon1½ Tbsp. melted butterTOPPING¼ cup panko bread crumbs2 Tbsp. fresh parmesan cheese½ tsp. garlic powder½ tsp. paprika1 tablespoon parsley1 tsp. melted butterDIRECTIONS:Combine topping ingredients in a small bowl.Rinse tilapia filets, pat dry and place on a pan sprayed with cooking spray. Drizzle with butter. Squeeze lemon juice over the filets.Top with the Panko mixture.Cook 15 minutes or just until cooked through and fish is flaky.Broil for the last minute if desiredMAIN DISHf

228Rachael Ray’seaSY! oven-baked Cod

229INGREDIENTS: 1½ cups plain breadcrumbs½ cup fresh parsley2 -3 garlic cloves1 lemon, zest of¾ tsp. coarse salt4 (6 -8 ounce) cod fish filletsOlive oilDIRECTIONS:Line your pan with aluminum foil and lightly brush with olive oil, or use a bit of cooking spray.Combine parsley, garlic, lemon zest, and coarse salt on the cutting board. Finely chop, then combine with the breadcrumbs in a shallow plate.Brush top of each fillet with olive oil. Press fillet into the crumb mixture. Place fillets in baking dish, crust-side up. Bake until firm, about 12-15 minutes, depending on the thickness of the fish. Serve with lemon wedges.Preheat oven to 400°MAIN DISHf

230Fast baked Fish

231INGREDIENTS:1¼ lb.s fish fillets (or any amount)Lemon-Pepper seasoning.Paprika, optional3-4 Tbsp.s butter, meltedLemon slicesDIRECTIONS:Place fish in a greased 11 x 7 baking dish or on sprayed foil. Sprinkle well (or to taste) with Lemon Pepper seasoning.Add paprika (for taste & color) if desired. Drizzle with butter.Cover or not and bake for 20-25 minutes or until fish flakes easily with a fork. Be careful not to over-cook as fish will be dry.Serve with lemon slice on top or lemon wedge.Serve with potato or rice -and- salad or vegetable.Rolls or breadsticks & butter oppt.Tarter sauce is oppt.**Note: Orange roughy, haddock, halibut, trout, cod, salmon, bass, perch, catfish or walleye may be cooked this way.Preheat oven to 350°MAIN DISHf

232Garlicky lemon Mahi Mahi

233INGREDIENTS:3 bsp. butter, dividedT1 bsp. extra-virgin olive oilT4 4-oz. mahi mahi filletsKosher saltFreshly ground black pepper3 cloves garlic, mincedZest and juice of 1 lemon1 bsp. freshly chopped parsley, plus more for garnishTDIRECTIONS:In a large skillet over medium heat, melt 1 tablespoon butter and olive oil. Add mahi mahi and season with salt and pepper. Cook until golden, 3 minutes per side. Transfer to a plate.To skillet, add remaining 2 tablespoons butter. Once melted, add garlic and cook until fragrant, 1 minute, then stir in lemon zest and juice and parsley. Return mahi mahi fillets to skillet and spoon over sauce.Garnish with more parsley and serve.MAIN DISHfSkillet

234Greek-Style baked Cod w/ lemon & Garlic

235INGREDIENTS1 ½ lb Cod fillet pieces (4-6 pieces)5 garlic cloves, peeled and minced¼ cup chopped fresh parsley leavesLEMON JUICE MIxTURE 5 tbsp fresh lemon juice5 tbsp Private Reserve - extra virgin olive oil2 tbsp melted butterINSTRUCTIONSMix lemon juice, olive oil, and melted butter in a shallow bowl. Set asideIn another shallow bowl, mix all-purpose flour, spices, salt and pepper. Set next to the lemon juice mixture.Pat fish fillet dry. Dip fish in the lemon juice mixture then dip in the flour mixture. Shake off excess flour.Heat 2 tbsp olive oil in a cast iron skillet over medium-high heat (watch the oil to be sure it is sizzling but not smoking). Add fish and sear on each side to give it some color, but do not fully cook (about a couple minutes on each side) Remove from heat.To the remaining lemon juice mixture, add the minced garlic and mix. Drizzle all over the fish fillets.Bake in the heated oven until it begins to flake easily with a fork (10 minutes should do it, but begin checking earlier). Remove from heat and sprinkle chopped parsley.Serving suggestions: Serve immediately with Lebanese rice, Mediterranean chickpea salad or traditional Greek salad.Preheat oven to 400OfOR COATING⅓ cup all-purpose flour1 tsp ground coriander ¾ tsp sweet Spanish paprika¾ tsp ground cumin¾ tsp salt½ tsp black pepperMAIN DISHf

236Grilled lemon butter Salmon

237INGREDIENTS: Grill4 Tbsp. butter2 cloves garlic, minced1 tsp. lemon zest1 tsp. kosher saltPinch red pepper flakes4 (6-oz.) salmon fillets6 lemons, slicedFreshly chopped parsley, for servingDIRECTIONS:In a small microwave safe bowl, microwave butter until very softened, almost melted. Stir in garlic, lemon zest, salt, and red pepper flakes. Spoon mixture all over salmon fillets.Preheat grill to medium-high. Arrange lemons on grill and place salmon fillets on top. Cover grill and cook until salmon is cooked through and flakes easily with a fork, 15 to 20 minutes. (Exact cooking time will vary based on the thickness of your fillets.)Serve with grilled lemon slices and garnish with parsley, if using. MAIN DISHf

238Ina Garten’sGrilled Tuna Steaks

239INGREDIENTS: Grill/ Iron Skillet4 1-inch-thick fresh tuna steaks (about 4 lbs.)Olive oilKosher salt Freshly ground black pepperDIRECTIONS:To grill the tuna, get a charcoal or stove-top cast-iron grill very hot. Brush the fish with olive oil, and sprinkle with salt and pepper. Grill each side for only 2 to 2 ½ minutes. The center should be raw, like sushi, or the tuna will be tough and dry. Allow to rest for 5 to 10 minutes and serve.MAIN DISHf

240Grilled Halibut

241INGREDIENTS: Pan2 Tbsp. butter, melted2 Tbsp. honey½ lemon, juiced2 tsp. soy sauce½ tsp. pepper2 cloves garlic, minced1 lb. fresh halibut filetDIRECTIONS:In a small mixing bowl, combine the butter, honey, lemon juice, soy sauce, pepper, and garlic.Portion your halibut by cutting it with a sharp knife into 3 or 4 pieces. A serving size of fish is 3 to 6 oz so portion it depending on the particular size of your filet. Brush both sides of each with the liquid mixture.Heat pan until it is sizzling hot (a drop of water sizzles and immediately evaporates when it hits the pan. Sear the halibut for 90 seconds on each side. Reduce the heat to medium and cook each side for an additional 2-3 minutes, until the fish can be easily flaked with a fork.MAIN DISHf

242Grilled Swordfish w/ lemon & Caper Sauce

243INGREDIENTS:Grill or Broil4 Tbsp. unsalted butter 1 large lemon, peeled, cut crosswise into 8 ¼\" slices, seeded, with all the juice 2 Tbsp. drained nonpareil capers Sea salt and freshly ground white pepper to taste 3 swordfish steaks cut 1 ¼-inch thick (about 1 lb. each) 3 Tbsp. (very green) extra-virgin olive oil 2 tsp. finely chopped parsley for garnish DIRECTIONS:Melt 4 Tbsp. butter in a small saucepan over medium low heat. Stir constantly until the butter is light brown, about 3 minutes. Cut the lemon slices into quarters. Add them (with their juice), and the capers, to the saucepan. Reduce the heat and cook, shaking the pan several times, until the lemon and capers are heated through, about 1 minute. Taste for and correct seasoning. Light a grill or preheat the broiler. Brush the swordfish with olive oil on both sides. Sprinkle with salt and freshly ground white pepper to taste. Grill or broil the swordfish about 4 inches from the heat, turning once, until charred outside and still slightly pink in the center (3 to 4 minutes per side). Transfer the swordfish to a large platter and cut into thick strips. Pour the lemon and caper sauce over the fish and serve immediately, garnished with the chopped parsley.Serves 6MAIN DISHf

244one Pan lemon Garlic Salmon & asparagus

245Iron SkilletINGREDIENTS:1 lb. salmon fillet cut into 2-3 fillets1 bunch asparagus trimmed1 Tbps. salted butter1 Tbps olive oil2 cloves garlic mincedzest and juice of ½ lemonSalt and cracked black pepper to tasteDIRECTIONS:Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted. Add the salmon and asparagus, season with salt and pepper, and cook for about 3-4 minutes on one side.Flip and cook for about 3-4 minutes on the other side. Add the garlic and lemon zest. Cook the garlic for just 1-2 minutes or until it begins to brown. Turn off the heat and squeeze half a lemon into the dish.MAIN DISHf

246Package-Parceled CodFish en Papillote(on poppy-YoTe)

247INGREDIENTS:16 asparagus spears, trimmed 1 inch from end4-6 oz. cod fillets1 lemon, sliced into 4 rounds1 tsp. kosher salt1 tsp. freshly ground black pepper¼ cup lemon juice4 Tbsp. extra-virgin olive oil4 sprigs fresh thymeDIRECTIONS:Lay out 1 large sheet (about 16 x 12) of parchment paper. Place 4 asparagus spears in the center of the paper Then 1 fish fillet on top and then a slice of lemon. Season with salt and pepper, 1 Tbsp. of lemon juice, 1 Tbsp. of extra-virgin olive oil 1 sprig of thyme. Fold over the ends of the parchment paper to enclose the fish. Place on a baking sheet. Repeat with the remaining 4 servings.Bake in the oven for 12 to 15 minutes, or until the fish reaches 130 to 135 degrees on a thermometer.Preheat oven to: 350OMAIN DISHf

248Seared Salmon w/ avocado Salsa Verde

249INGREDIENTS: Iron Skillet15 oz. prepared salsa verde¼ cup freshly chopped cilantro2 Tbsp. chopped red onion2 avocados, diced4 salmon pieces (about 2 lb.)Kosher saltFreshly ground black pepper1 Tbsp. extra-virgin olive oil2 limes, cut in halfDIRECTIONS:In a small mixing bowl combine salsa verde, cilantro, red onion, and avocados. Mix together and set aside.Preheat a large cast-iron skillet over medium-high heat. Meanwhile, pat salmon dry and season with salt and pepper. Add oil to skillet; when oil is hot but not smoking add salmon skin-side down. Cook salmon 4 to 5 minutes per side. Repeat steps for remaining salmon.Serve salmon with a large spoonful of avocado salsa verde and a squeeze of lime.MAIN DISHf

250Simple Salmon