Here’s a quick cacciatore with chicken and sausages. It was delicious and perfect for a cold, snowy night. Despite the two pints of grape tomatoes, the tomato flavor was not dominant. Some reviewers of the recipe mentioned adding tomato paste. If you want more tomato …
In addition to the salt and pepper, I added a touch of Italian seasoning. But other than that, I followed the recipe exactly and the chicken was moist and the skin was crsipy. YUM!
Perfect Pan-Roasted Chicken Thighs
- 6 skin-on, bone-in chicken thighs (about 2 1/4 pounds)
- Kosher salt and freshly ground black pepper
- 1 tablespoon vegetable oil
Preheat oven to 475°F. Season chicken with salt and pepper. Heat oil in a 12″ cast-iron or heavy nonstick skillet over high heat until hot but not smoking. Nestle chicken in skillet, skin side down, and cook 2 minutes. Reduce heat to medium-high; continue cooking skin side down, occasionally rearranging chicken thighs and rotating pan to evenly distribute heat, until fat renders and skin is golden brown, about 12 minutes.
Transfer skillet to oven and cook 13 more minutes. Flip chicken; continue cooking until skin crisps and meat is cooked through, about 5 minutes longer. Transfer to a plate; let rest 5 minutes before serving.
Here is a delicious fall soup recipe I made last week. It was super tasty — great smoky flavor from bacon and the parmesan, tomato, kale, and white beans are a great combo. I made a couple of small modifications. I didn’t have a parmesan …
After the decadent meal of Orecchiette Carbonara with Charred Brussels Sprouts, I decided to make a lighter dinner last night.
For the fish, the recipe recommends tilapia or catfish filets. You simply season the filets with salt and pepper and cook in a frying pan with a touch of olive oil. Top the fish with some panko you toast in the oven. The panko adds a nice crunch and a bit more flavor.
The steamed green beans are tossed with green olives, whole grain mustard, olive oil, and salt & pepper. Great combination — especially for us with our olive-loving little girl.
Overall a healthy and delicious dinner that only took about 20 minutes to put together!
Fish with Herbed Bread Crumbs and Green Beans
- 1/2 cup panko bread crumbs
- 2 tablespoons unsalted butter, melted
- kosher salt and black pepper
- 2 tablespoons chopped fresh flat-leaf parsley leaves
- 3/4 pound green beans, trimmed
- 1/3 cup pitted green olives, halved
- 1 tablespoon whole-grain mustard
- 2 tablespoons olive oil
- 4 6-ounce skinless tilapia or catfish fillets
- lemon wedges, for serving
Heat oven to 350° F. Toss the bread crumbs, butter, and ¼ teaspoon each salt and pepper on a rimmed baking sheet. Bake, tossing once, until golden brown, 4 to 6 minutes. Let cool, then toss with the parsley.
Meanwhile, steam the green beans in 1 inch of water until tender, 3 to 5 minutes; drain. Transfer to a large bowl and toss with the olives, mustard, 1 tablespoon of the oil, and ¼ teaspoon each salt and pepper.
Heat the remaining tablespoon of oil in a large nonstick skillet over medium-high heat. Season the tilapia with ¼ teaspoon each salt and pepper and cook, in 2 batches, until opaque throughout, 2 to 3 minutes per side.
Serve the tilapia sprinkled with the bread crumbs, with the green beans and lemon wedges on the side.
After making my first disappointing Barefoot Contessa dish on Saturday, I was very happy to make a super tasty dinner tonight! The recipe is a variation on a carbonara with the delicious addition of Brussels sprouts and lots of Pecorino. Not many notes on this …
The broth has a nice flavor from the shallots and lemon. The meatballs — which are gluten-free — are quite tasty thanks to the garlic, shallots, scallions, and red pepper flakes. The braised kale is tender.
Overall an easy, healthy weeknight meal.
- 2 tablespoons olive oil, divided
- 2 medium shallots, minced, divided
- 1 scallion, minced (all parts), plus thinly sliced green tops for garnish
- 2 cloves garlic, minced
- 1/4 teaspoon crushed red pepper flakes
- 1 pound ground chicken meat
- 1 teaspoon kosher salt and freshly ground black pepper, plus more
- 1 lemon, very thinly sliced and seeds removed
- 2 cups low salt chicken broth
- 1 large bunch curly kale, destemmed
Heat 1 Tbsp. olive oil in a large heavy pot over medium heat. Add shallot, scallion, garlic, and red pepper flakes. Cook, stirring constantly until softened and fragrant, about 6 minutes.
Add 1/3 of ground chicken and cook just until cooked through, breaking up any clumps. Transfer to a medium bowl and let cool slightly. Add remaining chicken meat, salt, and several grindings of black pepper. Mix just to combine. Wipe out pot and add remaining Tbsp. oil. Heat over medium-high heat until hot but not smoking. Form meat mixture into 8 meatballs each about 2–2 1⁄2-inch in diameter and add to pot (mixture will be soft). Cook until light golden brown on all sides, 6–8 minutes total. Remove meatballs to a plate; set aside.
Add remaining shallot and lemon slices and cook until lemon slices are tender and starting to turn light golden brown, about 2 minutes. Add chicken broth and return meatballs to pot.
Bring to simmer, lower heat and cover. Cook meatballs until cooked through, 8-10 minutes. Add kale to pot, and cook until tender and bright green, 4–5 minutes. Season with salt and pepper and remove from heat. Divide kale and sauce among 4 shallow bowls, topping with meatballs and lemon slices. Garnish with sliced scallion tops and serve.
When I was a kid, I loved Highlights Magazine! Doesn’t everyone remember the hidden pictures? The publishers of Highlights now have High Five for the preschool set. Charlotte adores this magazine. We read each issue cover to cover multiple times! She loves the stories, the …