So I’ve experienced a serious chicken thigh kick of late. It’s strange since I in no way actually believed I loved chicken thighs till I made use of it with a crock pot honey sesame chicken recipe. After that, I had been hooked. And then I made use of bone in, skin on chicken thighs for the first-time in a pan cooked lemon chicken dish and I was floating in heaven.
From the honey-mustard cooked chicken to the mushroom and chicken skillet, I’m simply adoring the entire sear first and then roast approach simply because it definitely makes the most crisp and tender chicken thighs. It’s incredibly succulent but yet you’ve still got that incredible crust on the top as well.
Season the chicken thighs using pepper and salt, in order to taste.
Dissolve 2 tbsp of unsalted butter inside a large oven proof skillet using a medium to high heat. Add the chicken, with the skin side down, and proceed to sear each side until golden-brown, should take about 2 to 3 minutes each side; put aside.
Melt the remaining tbsp of butter within the skillet. Next add the garlic, and then cook, making sure to stir regularly, until it becomes fragrant, around 1 to 2 minutes. Take away from the heat.
Mix in the brown sugar, the honey, the oregano, the thyme and the basil until all are well combined. Return the chicken back to the skillet.
Put into the pre-heated oven and then roast until totally cooked through, by reaching an internal temp of around 175 degrees F, around 25 to 30 minutes.
Serve the chicken right away, garnished using parsley
Fresh Acorn Squash Crostini with Ricotta, Bacon, and Fried Sage
This is a real treat and so simple to make. It takes less than 40 minutes in total to prepare and cook. I found it on AppetizerGirl.com and adapted the recipe to suit.
1 loaf of good-quality crusty bread, cut into slices
1 acorn squash
1 package thick-cut bacon, cut into 1″ pieces and cooked until golden brown
1½ cups good-quality ricotta
1 bunch sage leaves
Freshly ground pepper
Preheat oven to 425F. Cut acorn squash in half and remove seeds and stringy guts. Place cut side of acorn squash down and slice into ½”-1″ strips. Carefully use a pairing knife to cut away the peel of the squash on each strip and then slice into bite-size pieces.
Drizzle squash with about 1 to 2 tablespoons of olive oil and season generously with Kosher salt and freshly ground pepper. Spread in an even layer on an aluminum foil lined baking sheet and roast until completely tender and easily pierced with a knife, about 30 minutes.
Meanwhile, heat just enough olive oil to generously coat the bottom of a small fry pan over medium heat. Once hot, fry sage leaves in batches (about 6 to 8 at a time) for about 5-7 seconds and immediately remove using a fork or spider to paper towels to drain. Sprinkle with Kosher salt and set aside until ready to assemble crostini.
Toast bread slices in oven or on grill/grill pan until a little crispy. Top crostini with a spoonful of ricotta, a few pieces of roasted acorn squash and bacon, drizzle with just a touch of honey, and top with a fried sage leaf.
1. Heat coconut oil over medium to low heat in a medium-sized skillet. Mince garlic, and once the oil is hot, add it to the pan.
2. Chop the vegetables (carrots, beets, and potatoes) into equally sized cubes, about 1/2 in by 1/2 inch. Toss them in the skillet.
3. Cook slowly, stirring on occasion, as to cook the vegetables evenly. Once potatoes are cooked through, squeeze juice from the grapefruit over the vegetables (picking out any grapefruit seeds as you do). Continue to cook, stirring every so often, until the liquid is mostly evaporated and all of the vegetables are well coated. Add in the thyme leaves, and season with salt to taste.
4. Serve warm, garnish with an extra spring of thyme.
An easy Cream of Mushroom Soup recipe that will make mushroom-lovers happy, especially the ones doing the cooking since it only takes 15 minutes to make. To have this soup ready in under 15 minutes, first read through the recipe. As you read gather together all of the ingredients and all of the tools, pots, pans, etc. that you will need so that everything is at your fingertips. There is no need to prep any of the ingredients though. All prep is part of the instructions and is counted in the 15 minute time.
Serves: 4-6 Ingredients
3 Tbsp. butter
2 Tbsp. olive oil
1 medium onion
3.5 oz. shiitake mushrooms
16 oz. sliced cremini (baby bella) mushrooms (buy them already sliced)
6 cups low or no-sodium vegetable or chicken broth, divided
1 tsp. salt
½ tsp. coarse black pepper
2 cloves garlic
5 Tbsp. flour
1 (12 oz.) can evaporated milk
¼ tsp. Worcestershire sauce
Put a large skillet over medium heat and add the butter and olive oil. Chop the onion and add it to the pot. Stir. De-stem the shiitake mushrooms. Discard stems and slice the caps. Put slices and the cremini mushrooms into the skillet. Increase heat to high. Stir occasionally until wilted and browned in places.
Meanwhile, pour 5 cups of the broth into a large pot or Dutch oven. Put it on high heat. Add the salt and pepper. Cover.
Mince the garlic cloves. Measure the flour and remaining 1 cup of broth into a mason jar. Put on the lid tightly and shake it really really well. Add the minced garlic to the mushrooms and stir. Remove the skillet from the heat. Add the flour mixture and stir well.
Once the broth has reached a simmer remove it from the heat. Stir in the evaporated milk and then the mushroom and flour mixture. Return to heat just until it reaches a simmer. Remove from heat. Stir in the Worcestershire sauce. Pulse with an immersion blender* until most of the mushrooms are in small pieces (I like to leave some big pieces though). Serve.
*If you don’t have an immersion blender, transfer about ¾ of the mushrooms along with about half of the broth (or however much fits) into a blender or food processor. Blend until mushrooms are in small pieces. Return it to the soup pot and stir.
Roasted Garlic Bread with Smoked Black Pepper Cheddar Cheese
A very satisfying Roasted Garlic Bread smothered with a Smoked Black Pepper Cheddar Cheese and baked to perfection!
Prep time: 15 min
Cook time: 1 hr
1 head garlic
1 teaspoon olive oil
4 ounces cream cheese, softened
1 cup shredded Tillamook Smoked Black Pepper White Cheddar Cheese
1 tablespoon mayonnaise
1/2 loaf of french bread (1 loaf cut in 1/2 lengthwise)
chopped fresh parsley for garnish
Preheat oven to 400 degrees.
Cut the top 1/4 inch off the garlic, place garlic on a piece of aluminum foil. Drizzle with olive oil, sprinkle lightly with salt, wrap in aluminum foil and cook for 40 – 45 minutes or until cloves are browned and soft. Remove from oven and allow to cool slightly before using a fork to remove each clove.
Combine roasted garlic, cream cheese, cheddar cheese and mayonnaise together in a bowl.
Spread mixture over the bread. Bake in preheated oven for 15 – 20 minutes or until cheese is melted and bubbly. Garnish with chopped fresh parsley.
3 cups finely chopped cooked cauliflower (approximately 1 head of cauliflower)
1 cup Italian seasoned panko bread crumbs (make sure you used seasoned, otherwise you’ll need to add other flavoring to these)
1 cup shredded cheddar cheese
1. To prepare the cauliflower, first boil florets until soft. Then either finely chop with a knife, or pulse a few times in a food processor until it resembles large course crumbs, like photo above.
2. Add the 3 cups of chopped cauliflower, breadcrumbs, cheese and eggs into a large mixing bowl. Mix with a large spoon until everything is combined.
3. Preheat oven to 400F. While oven is preheating, shape cauliflower mixture to form small cylinders, the size of tater tots (about 1 inch long). Make sure to first press the mixture together firmly between your palms before shaping, so that the ingredients hold together. Place on a baking sheet lined with parchment paper.
4. Bake for about 15 minutes. Bottom of tots should be brown. Flip tots over and bake for another 10 minutes. If your tots are larger, you may need to bake longer so that they are crispy. Serve with ketchup or other dipping sauce.
Grilled Chicken Egg Rolls with Avocado Ranch Dressing
A delicious egg roll with grilled chicken and fresh mushrooms smothered in a tasty avocado ranch dressing made with Greek yogurt, sour cream and green onions. Enjoy!
1 grilled Chicken Breast
1 Red Bell Pepper
1 cup canned Corn kernels
1 cup canned Black Beans
1 cup fresh Spinach (or ½ cup frozen)
1 Jalapeno Pepper
2 Green Onions
1 Garlic clove
1 cup Mushrooms (for vegetarian version)
1 teaspoon Cumin, Cayenne Pepper, Parsley, Salt and Black Pepper
1 cup shredded Mozzarella Cheese
1 package Tortillas (you’ll get more rolls with the smaller size tortillas)
½ cup Oil, divided
Avocado Ranch Dressing:
½ cup Sour Cream
½ cup Mayo
2 tablespoons Greek Yogurt
2 teaspoons Vinegar
2 Green Onions
½ teaspoon Salt
1 teaspoon Dill
Get started on your chicken if you’re going to use it. While the chicken is grilling, baking or cooking -whichever way you decide to make it – dice all your veggies for filling, except corn and beans of course.
In a large skillet heat two tablespoons oil. Add the onions, garlic, jalapeno and red pepper. Cook and stir on medium-high heat until tender, about 5 minutes.
Stir in chopped chicken breast, corn, beans, spinach and spices. Simmer 10 minutes longer. Mix in shredded mozzarella and stir until cheese is melted. Season with salt and pepper, to taste. At this point, if you like it extra spicy, you can sprinkle crushed red pepper flakes to add heat.
Place 3-4 tortillas on the microwave safe plate. Microwave on high for about 20 seconds or until warm and pliable. Spoon even amounts of the mixture into each tortilla.
Fold ends of tortillas and then roll tightly around mixture. Secure with toothpicks. Repeat with remaining tortillas until the vegetable mixture is used up.
Arrange rolls in a medium dish and cover. Refrigerate overnight or freeze for at least one hour. Remove toothpicks before frying!
In a large, deep skillet, heat remaining oil for frying. I prefer non-fried food, but I don’t think these would get crispy if I baked them in the oven. Fry tortillas 10 minutes or until golden brown, turning once or twice. Drain on paper towels before serving.
To make the dressing, in a medium size bowl mash the avocado with fork. Mix in sour cream, yogurt, mayo and vinegar. Season with salt and dill. Add chopped tomato and chopped green onions. Stir gently to combine. Serve with egg rolls.
Easy Delicious Recipes That Anyone Can Make Quick And Easy