Perhaps it was spending time in Murphys that made Autumn and October come to life. Perhaps it was that chill in the air as the sun dipped below the Coastal Mountains. All I know is that the yearning for a great fall supper was undeniable.
Continue reading “Autumn Roasted Rosemary Apple Chicken with Shallots”
Who doesn’t like an entire meal that cooks up in a single pan? I know, there are plenty of one-pan wonders out there. What I like about this one, aside from the convenience of a single pan, is that the vegetables are some of my favorite.
Do you know what I love about soups? Oh sure, there are the obvious reasons – delicious, comforting, cozy. But then there are the other reasons, such as presentation. I love my soup tureen. I love having Bouillon Spoons in my flatware drawer. And I love those cute little soup bowls with handles.
The first time I had ever seen Teriyaki Chicken served in a hollowed out pineapple boat was at a very upscale Asian Restaurant. We all did our share of oohs and aahs when the pineapples filled with Teriyaki Chicken came to the table. That spectacular meal was one of the last we enjoyed together as a family before Brother Dear lost his battle to cancer.
Continue reading “Pineapple Boat Teriyaki Chicken with Rice”
Lately, I’ve been cooking up a lot of deboned but not skinless chicken thighs. Unless you have a good relationship with your butcher, the only way to get a deboned chicken thigh with the skin attached is to do it yourself.
In case you haven’t noticed, I’m a huge, huge fan of all things Italian. One of the lessons Americans can learn from their Italian neighbors is how to eat – how to enjoy every bite. Have you ever dined with true Italians? Sure, there’s a lot of food, but it’s more than just the food. Italians have an approach to dining Americans need to adapt.
Here is yet another awesome recipe plucked from a prior post, Entertaining with Italian Flair for your consideration. Now that Memorial Day is behind us and the grilling season is “officially” here, it seems a good recipe to share. After all, nothing says summer than food from your grill.
Memorial Day is coming – the unofficial official start of the grilling season. Are you ready? I know we’re gearing up for some down home good eatin’. Corn on the cob. Big pots of beans. Plenty of ‘tater salad. Oh yeah! Last year, this delicious chicken barbecue was part of a Labor Day celebration fitting for the end of the grilling season. Today it’s time to let this boozy dish shine all on its own.
Continue reading “Boozy Bacon Bourbon Barbecue Chicken Kabobos”
The closer we come to May, the more my thoughts wander to Cinco de Mayo. One of the best Cinco de Mayo parties Hubby and I ever hosted was while we were living in Las Vegas. Our Southwest home was in a gated Pueblo housing development. All the homes were custom Pueblo-Style homes. The community had a private park perfect for hosting block parties for the entire neighborhood. Most of the time, Hubby and I did all the cooking. I’m not sure why community parties tended to come down to us acting as hosts, except to say we had a natural knack for throwing great parties. Everything from the “theme” to the decorations to the food – we are very detail orientated. Okay – I will admit I tend to be a bit of a control freak. I have a vision as to how something should be and the drive to see it through. Wow, that sounds bad.
Is it Sunday already? I had something else in the works for today, but things change. This is an original recipe, sort of. The relish is a recipe I’ve had for years, always used with grilled pork. This time, I thought why not bake chicken and bury the chicken in Italian Relish? My guys thought it was awesome. I thought it was good, but grilled chicken would have been better. I’ll need to play around some more this summer when the old grill comes out of hiding.
Continue reading “Baked Chicken Thighs with Italian Tomato Relish”
Recently, Kiddo was in charge of cooking the family meal. On the menu was Chicken Adobo, using our family recipe and the crock pot method – Chicken Adobo – Crock Pot Style. The beauty of Adobo is that you can start out with FROZEN chicken. If you start early in the morning, frozen chicken in the Crock Pot will be just fine. However; if you are not an early riser, forget the Crock Pot method, especially if the chicken is still frozen. A later start in the day, and the Stove Top method is great – sort of a “rush job” if you will, with delicious results.
When I first saw the title of this recipe, I didn’t think Catalina, as in the dressing but rather of Catalina Island. Years ago, Hubby and I spent a Mother’s Day get away on this beautiful island. It is said that visiting Catalina is a lot like visiting the Mediterranean, in that the climate and atmosphere are similar.
We loved the island despite the fact that it rained nearly every day. The one day with sunshine was awesome, with an early morning horseback ride and strolls through the streets of Avalon.
Early that morning we walked from our hotel to the horse stables. As we made our way through the sleepy streets, we saw a man standing alone on the street corner. He was looking out at the bay, and seemed deep in thought. His eyes were an amazing blue, like windows into what seemed to be a very old soul. As we approached, he smiled and we exchanged the pleasantries of strangers crossing paths. As we turned the corner, I glanced back for one last look. His stare had returned to the sea. There was a sadness about him that made my heart ache. I whispered to Hubby who I thought the man looked like. Hubby said he agreed it did look like him, but really? No way.
The next morning, the Today show was setting up for an interview. Robin Williams was promoting his newly released movie “The Dead Poet Society.” Our encounter with a sad stranger on the street the day before had been with Robin Williams.
Hubby and I had promised to return to Catalina one day. It’s been 30 years, and we have yet to visit the island again. If we do, it will be in the off-season, when the island is quiet. For it is in the quiet moments that we can truly connect to our inner selves.
Catalina Chicken
1 envelope Dry Onion Soup Mix
12 oz Jalapeno Pepper Jelly
1 Cup Catalina Salad Dressing
1 teaspoon Onion Powder
1 teaspoon Garlic Powder
Black pepper to taste
1 Package Picnic Chicken (4 thighs, 4 legs) skin on
In a large mixing bowl, mix together the dry soup, jelly and Catalina Dressing. Whip with a wooden spoon to blend well.
Season with onion powder, garlic powder and black pepper. Stir to blend and distribute seasoning throughout.
Place chicken pieces into the bowl, making sure all the pieces are well coated.
Cover and refrigerate chicken for several hours to soak in the flavoring. The longer the better.
Heat oven to 350 degrees. Line a baking pan with foil and lightly spray with cooking spray.
Arrange the chicken pieces on the prepared pan. Cove tightly with foil. Bake 30 minutes undisturbed.
Remove chicken from the oven, reduce temperature to 325 degrees.
Remove foil covering, return chicken to the oven and continue to bake for another 25 minutes or until cooked through, checking after 20 minutes. Serve chicken over a bed of steamed rice.
Original Recipe: Myra Byanka at Cook Eat Share
We eat a lot of frozen Chinese Dinners in our house. Beef and Broccoli, Orange Chicken, General Tso (a Chinese American dish), the list goes on and on. Why frozen Chinese dinners? For one thing, I can cook up several different types of food all on one sheet pan. I line the pan with foil, building dividers into the foil liners to separate the different sauces. Another reason for the frozen dinner is convenience. We love Chinese food, but there’s a great deal of work involved when cooking from scratch. Still, the frozen route was getting old, and processed foods aren’t exactly on my heart-friendly radar. It was time to do a little Chinese cooking from Scratch cooking.
Continue reading “Slow-Cooker Spicy Orange Marmalade Chicken”
This chicken dish reminded me a great deal of another delicious chicken dish with the briny-saltiness of green olives, Spanish Chicken. For those of you who have been following along for a while, you know Spanish Chicken was one of Brother Dear’s favorites. While the two dishes are similar, this is a simplified rendition, but just as delicious. Although warm dinner rolls aren’t part of the ingredients, they should be. I made little salty chicken sandwiches with mine – very delicious.
You know me, I played around with the original recipe. Two ingredients were left out completely. One was anchovies. Sorry folks, I don’t like those little fishes. Not on pizza, not in a salad and nowhere near my chicken, thank you. The other ingredient is one I do like, but thought it was overkill. The recipe called for capers. To me, having green olives and capers in the same pan was a battle for attention. Hubby is not a fan of either. I went with the green olives simply because they are big, easy for Hubby to skirt around. Besides, his dislike for the olives meant more olives for Kiddo and I.
This is one chicken dish we will be enjoying again soon. It’s delicious.
Mediterranean One-Pan Chicken Thighs
1 small red onion, sliced
4 garlic cloves
2 Tablespoons extra virgin olive oil
8 Skinless chicken thighs
Sea salt & pepper to taste
1 cup pitted Large Green Olives or to taste
16 oz Diced Italian Tomatoes
1 teaspoon Italian Seasoning Blend
2 Sprigs Fresh Thyme
Heat oven to 350 degrees.
Slice red onion into rings, break apart and set aside. Peel and flatten garlic cloves. Set aside until ready to use.
Heat a large oven-safe skillet, add oil and swirl the pan to coat in oil. Sprinkle the chicken thighs with sea salt and pepper to taste. Sear thighs until golden on both sides. Set chicken aside on a plate.
In the same skillet, add the sliced onions, chopped garlic and sauté for about 1 minute.
Add the olives and diced tomatoes. Sprinkle with Italian Seasoning. Return chicken thighs to the skillet. Cover with a lid and let it simmer for about 10 minutes.
Place skillet in the oven and bake, covered, for about 40 minutes, or just until the chicken is cooked through.
Remove from oven. Sprinkle with fresh thyme and serve hot. This chicken is delicious with crusty, warm dinner rolls to soak up the juices.
It seems like we have been doing a lot of Chinese Chicken in the crock pot that has you finish the sauce (or in this case the glaze) in a pan on the stove-top. Let’s face it, folks, most of the time crock pots render a lot of liquid. Now in the case of this Teriyaki Chicken, there wasn’t a whole lot of “sauce” left in the pot. What sauce was left was dark – and I do me dark – in color. At first I thought “oh no, it’s going to taste burnt”. Much to my delight, it was just a very dark, very rich sauce that only required a little thickening to transform into a deep, rich glaze.
Continue reading “Crock Pot Teriyaki Chicken with Teriyaki Glaze”
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