Baked Salmon Mediterranean

by admin


If you don’t have or don’t like salmon, you can use cod, haddock, halibut – pretty much any fish of your choosing can be substituted in this recipe.

Don’t be intimidated by the list of ingredients – they can all can be purchased at Trader Joe’s.

1 4-6oz wild caught salmon filet or steak per person (no farm raised – they’re fed wrong and the water is polluted; then they often add coloring- yuck!)
1 cup Greek kalamata olives
1 small jar of artichoke hearts (in water)
1 red bell pepper, chopped
1 yellow onion, chopped
1 medium leek, chopped
3 large cloves garlic, chopped fine
2-3 roma tomatoes, chopped
juice of 1/2 lemon
zest of 1/2 lemon
1/4 cup olive oil
1/4 cup white wine (optional)

  • Preheat ove to 350
  • Heat olive oil in large skillet that has a cover
  • Add onion, bell pepper, garlic and leek; cook for 4-6 min
  • Add remaining ingredients, except olives and fish; cook for 2-3 minutes
  • Pour into 9×9 or 9×14 baking dish
  • Add fish and olives
  • Cover with foil and cook 12-18 minutes, depending on thickness of fish (because fish is being put into a sauce that’s already hot, it will cook quicker than putting it straight into the oven)

Chicken Marbella

by admin

This is a delicious recipe. Although it must MARINATE OVERNIGHT, it cooks in the Crockpot while you’re at work! Don’t leave out the prunes – they make it super yummy!

2-6 lbs. chicken thighs (bone-in or boneless, skinless)
1 head of garlic, finely chopped
1/4 cup dried oregano
Sea salt
Fresh cracked black pepper
1/2 red wine vinegar
1/2 cup olive oil
1 cup pitted prunes
1/2 cup pitted Spanish green olives
1/2 cup capers with a bit of juice
6 bay leaves
1/2 cup brown sugar (optional)
1 cup white wine
1/4 cup Italian parsley or cilantro, finely chopped (added when serving)

  • In large bowl, combine all ingredients, except parsley (or cilantro).
  • Add chicken to bowl and stir/mix to cover.
  • Cover and refrigerate overnight.
  • Transfer all ingredients from large bowl to Crockpot/slow cooker.
  • Set on low, cover and cook for 6-8 hours. Can also be baked in 9×12 baking dish for 30 minutes (boneless, skinless) or 45 minutes (bone-in)
  • Using a spoon, serve chicken with prunes, olives and some sauce onto plates.
  • Sprinkle chopped fresh parsley or cilantro over top.