I know, we are barely over all the holiday and New Year’s Eve Celebrations, and already I’m pushing head-long into Valentine’s Day. I guess I’ve got some explaining to do . . .
Continue reading “Valentine’s Day Romance Surf and Turf Style”Mediterranean One-Pan Chicken Thighs
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.
Beef Burgundy Round Steak Stew
Cold days of January and wine enriched stew just seem to naturally go hand in hand, don’t you think? The sauce is a deep color, bursting with rich flavor. The mushrooms and onions enhance the wine sauce. The herb mashed potatoes make the perfect base for the luscious stew. And the nutty, seared asparagus tips add color while giving yet another layer of flavor and texture to the dish.
Awesome Tampiqueña with the Works
Hubby’s all-time favorite Mexican meal has to be Tampiqueña, or number 34 on the menu of our neighborhood Mexican Cantina. Most nights, when we treat ourselves to a relaxing evening out, Tampiqueña is what Hubby loves to order.
Continue reading “Awesome Tampiqueña with the Works”Italian Pepperoncini Roast Beef Sandwich
These delicious Roast Beef Sandwiches are similar to my French Dip Italian Roast Beef Sandwiches with a lot fewer ingredients. The fewer the ingredients; the less work. One thing that is a must with both recipes is the use of a chuck roast. These cuts shred the best and have the greatest flavor when slow-cooked all day.
Chinese Chicken Four Ways
My Dad’s 86th birthday is coming up. Dad has a traditional birthday dinner – Chinese. We usually get take out since my sister’s children do not eat Chinese. That’s too bad, because we have a great restaurant near our house, and there’s also a great restaurant near the farm. But it’s gotta be take out. That got me to thinking . . .
Continue reading “Chinese Chicken Four Ways”One-Pan Chicken Philly Pitas
This beautiful One-Pan Chicken supper from Nourishedpeach.com was too good to pass up. Lately we’ve been getting our chicken from the butcher rather than those in the meat section of the grocery store. What a difference! The breasts are HUGE! One Chicken breast will easily feed the three of us. Add some fries, and bamb – it’s dinner time! I love Philly sandwiches; so Chicken Philly on Pita Bread made perfect sense. Kiddo would drink Sriracha Sauce if we let him. I knew Hubby would forego the gooie-goodness of melted Provolone Cheese, but that’s okay – more cheese for Kiddo and I.
Who can pass up a one-pan dish? Okay, so it bakes at 450 degrees – BUT only for a short time, so it’s not like the kitchen is sweltering hot. Although you might be with a spicy Sriracha Mayo. Doesn’t everything look delicious?
Next time, just to mix things up a bit, I’m going to season chicken with Mesquite Seasoning and use sliced Pepper Jack Cheese. Maybe roast a jalapeno pepper for some additional heat.
One-Pan Chicken Philly Pitas with Sriracha Mayo
1 Pound Boneless Skinless Chicken Breasts, sliced thin
2 Bell Peppers, seeded, cored and sliced thin
1 Large White Onion, sliced thin
2 Tablespoons Olive Oil
1 Tablespoon Italian Seasoning
1 Teaspoon Kosher Salt
Cracked Black Pepper
1/3 Cup Mayonnaise
1/2-1 Tablespoon Sriracha
Sea Salt, to taste
Sliced Provolone Cheese
1 Package Pita Bread
Heat oven to 450 degrees. Place the chicken, peppers and onion on the baking sheet, drizzle with olive oil, sprinkle with Italian seasoning and salt and season with cracked black pepper; toss well to coat. Spread mixture into an even layer. Bake in hot oven for 15-18 minutes or until chicken is cooked through. About half-way, remove pan from oven and give it a good shake for more even cooking.
While chicken mixture is cooking make Sriracha Mayo: whisk mayonnaise, sriracha and sea salt, to taste, in a small bowl.
Place sliced cheese on pitas, place in the oven just until cheese is melted, about 1 minute. Pile on the chicken, peppers and onion, top with Sriracha mayo and serve.
Check out the original recipe and all the awesome photos at Nourished Peach.
Cacio e Pepe, a Dish as old as Rome Itself
Cacio e Pepe is a pasta dish of Roman Cuisine. Cacio e Pepe means cheese and pepper in several central Italian dialects. Just as the name suggests, the main ingredients are pepper and Pecorino Romano cheese over an egg-noodle pasta. Cacio e Pepe is one of the most ancient dishes of the Roman Empire. For centuries, this simple dish was a stable among Roman shepherds. Dried pasta, aged cheese and black pepper are easy-to-carry ingredients that are hard to spoil in the fields. Today we have the convenience of butter to enhance the creaminess of the sauce.
Continue reading “Cacio e Pepe, a Dish as old as Rome Itself”
Cooking up a Big Pot of Smoked Ham Bone and Beans
Seems like I’ve been doing a lot of reminiscing lately. But then I always get emotional during the holidays. I’m not sure if it’s the result of exhaustion or missing those who have gone home to heaven ahead of us or just the waves of fond memories of holidays past. All I know is that the Holidays bring out a mixture of joy and sorrow with just a pinch of anxiety for good measure.
Continue reading “Cooking up a Big Pot of Smoked Ham Bone and Beans”
Can We Talk?
A few years ago, my sister (a volunteer with the Meals on Wheels program) gave me a cookbook, “Made with Love – Meals on Wheels Family Cookbook”. It contains recipes from famous people in all walks of life, including celebrities and First Ladies. Proceed from the sale of the book go to support Meals on Wheels and their fight to end Elderly hunger in America.
Teriyaki Chicken Filet Sandwich
Hubby, Kiddo and I relocated to a town made famous in American Graffiti. Much has changed since the 1960s, but somehow even with growth, this Ag Town has managed to retain much of its small town feel. Most of the “scenery” from the movie was not filmed here. What was here back then was the famous cruise. Kids and cars driving in a big circle all night long. Modesto had the biggest cruse going, and it didn’t die out until the late 1970s. While Modesto has its share of fast-food restaurants and family diners, places like Red Robin and I-Max Theaters mean a drive up to Riverbank. While Riverbank is smaller than Modesto, it has more “modern” amenities.
A few months back, we decided to take a drive up to Riverbank. Hubby and Kiddo were having a Red Robin Burger craving and needed a fix. I wasn’t in the mood for a burger, so I went with a Chicken Filet Sandwich instead. It was good. Super messy to eat, but darn tasty.
Teriyaki Chicken Filet Sandwich
4 Tyson Chicken Breast Filet, thawed
1 Jar Kikkoman Teriyaki Baste and Glaze
8 pineapple slices, from can
8 slices Swiss cheese
4 Large sesame seed hamburger
4 Tablespoons Mayonnaise
8 tomato slices
1 cup shredded iceberg lettuce
In the Morning: Place the chicken breasts zip-lock bag. Place the pineapple slices in another zip-lock bag. Divide the teriyaki glaze between the two making sure both contents are well covered in glaze. Refrigerate for 4-6 hours.
In the Evening: Heat oven to 400 degrees. Place chicken breast on a rack over a rimmed baking sheet. Cook chicken in the hot oven for 6 to 8 minutes. Remove from oven, turn over. Place pineapple rings on rack along side chicken filet. Return to oven for another 6 minutes.
Meanwhile, spread the mayonnaise on both top and bottom buns. Place one chicken breast on each the bottom bun. Place 2 tomato slices, followed by 2 pineapple slices on each chicken breast, followed by the shredded lettuce and the bun top.
Serve and enjoy!
Salami and Ham Stromboli
Today is the first game of the Wild Card Series as we count down the games to the Super Bowl. Did your team make it into the playoffs? Great! Reason to celebrate with an awesome Stromboli while you enjoy the game. What’s that you say? Out of the play-offs? So sorry. Let’s lick our wounds with an awesome Stromboli as we dream of next year’s season. Oh, you don’t follow football – that’s okay, too. You don’t have to be a football fan to appreciate an awesome Stromboli. Just for the record, Hubby’s beloved Packers didn’t make it to the playoffs this year.
Honoring National Spaghetti Day with Spaghetti Milanaise
Today is National Spaghetti Day. According to Foodimentary, there are some very interesting facts surrounding spaghetti. Did you know that the average Italian eats more than fifty-one pounds of pasta a year and would never think to use a spoon to twirl spaghetti onto their fork? The side of their plate and an experienced wrist is all it takes. Me? I have a “pasta” spoon, sort of flat and round and looks a lot like a bouillon spoon with a long handle. My spoon is perfectly designed for twirling my sauce-saturated twines onto my pasta fork.
Continue reading “Honoring National Spaghetti Day with Spaghetti Milanaise”
Creamy Tomato-French Onion Soup
During the holidays I kept kicking around the idea of soup for supper. With all the baking and holiday festivities, I wanted something that would be simple yet satisfying. Twice I decided on a Classic French Onion Soup. Twice it could not be made. Maybe it was the Holidays that created a shortage of baguettes. All I knew was that a simple baguette was not to be had. While I could have baked my own, the whole idea of soup for supper was to avoid additional baking. Finally, I gave up. I am so glad I did. Changing directions after the holidays, I thought a nice Tomato Soup was in order. That’s when I found a recipe I had tucked away for Tomato-French Onion Soup. Wow, the best of both!
To Die For Meatball Sandwiches
Inspired by Suffocation Meatball Sandwiches over at Palatable Pastime; these awesome Meatball Sandwiches were a big hit with my guys. The melted Provolone Cheese, warm bread and a little kiss of garlic butter were wonderful! A Spicy Marinara Sauce added just the right amount of kick. Using frozen meatballs made short work of the preparation process.
I’ve never been a fan of meatball sandwiches. All it took was one bite and now I’m a convert – yeah, gonna have these again – and soon!
To Die For Meatball Sandwiches
4 Sub Sandwich Rolls
16 Frozen Italian Meatballs
1/2 Jar Spicy Marinara Sauce
8 slices provolone cheese
1/2 Cup Melted Butter
1 Teaspoon Garlic Powder or to taste
Pepprocini Peppers for garnish
Heat oven to 400 degrees.
Place meatballs in a sauce pan and cover with Marinara Sauce. Heat over medium heat, about 20 minutes.
Melt butter in a small skillet and season with garlic powder
Slice bread lengthwise and paint the inside of the rolls with melted garlic butter, followed by warm Marinara Sauce.
Fold Provolone cheese in half, place 2 folded slices on the bottom of each roll.
Warm rolls in the oven until cheese melts, about 5-8 minutes. Remove from oven.
Place 4 meatballs smothered in Marinara Sauce over melted cheese. Close rolls.
Slice into manageable pieces (down middle between two meatballs works best) and serve with Pepperocini peppers as desired.
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