Archive for Recipes

VINEGAR CHICKEN WITH CRUSHED OLIVE DRESSING

This is one of the most popular NY Times recipes and for good reason! It is easy to make and beyond scrumptious. The ingredients work magically! This one is a keeper!! 

ingredients23romanrex-articleLarge

3 ½ pounds bone-in, skin-on chicken parts

1 teaspoon ground turmeric

6 tablespoons olive oil

Kosher salt and black pepper

½ cup white wine vinegar

1 ½ cups green Castelvetrano olives, crushed and pitted

2 garlic cloves, finely grated

1 cup parsley, tender leaves and stems, chopped

directions

Heat oven to 4500 F. Place chicken on a rimmed baking sheet and toss with turmeric and 2 tablespoons olive oil, and season with salt and pepper. Make sure chicken is skin-side up, then pour vinegar over and around chicken and place in the oven.

Bake chicken, without flipping, until cooked through and deeply browned all over, 25 to 30 minutes.

Meanwhile, combine olives, garlic, parsley, the remaining 4 tablespoons olive oil and 2 tablespoons water in a small bowl; season with salt and pepper.

Once chicken is cooked, remove baking sheet from the oven and transfer chicken to a large serving platter, leaving behind any of the juices and bits stuck to the pan.

Make sure the baking sheet is on a sturdy surface (the stovetop, a counter), then pour the olive mixture onto the sheet. Using a spatula or wooden spoon, gently scrape up all the bits the chicken left behind, letting the olive mixture mingle with the rendered fat and get increasingly saucy. Pour olive mixture over the chicken, then serve.

 (recipe found on https://cooking.nytimes.com)

 

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BUTTERNUT SQUASH POMEGRANATE AND GOAT CHEESE SPINACH SALAD WITH RED WINE VINAIGRETTE

A client of mine made this salad during the holidays and it was a major hit!! Feel free to play around with the ingredients–I’m going to add more spinach. The ingredients work magically!

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5 cups (1 ½ lbs) cubed butternut squash, cut into ¾ inch pieces

1 ½ Tbsp olive oil

Salt and freshly ground black pepper

1 cup chopped pecans, toasted

10 oz baby spinach

1 ¼ cups pomegranate arils

4 oz goat cheese or feta, crumbled

dressing ingredients

½ cup olive oil

¼ cup red wine vinegar

3 Tbsp minced shallot

2 ½ Tbsp honey

1 Tbsp dijon mustard

1 tsp fresh thyme leaves

Salt and freshly ground black pepper

directions

For the butternut squash: Preheat oven to 400 degrees. Place squash in a mound on a baking sheet, drizzle with olive oil, season with salt and pepper to taste and toss to evenly coat in oil. Spread into an even layer.

Bake in preheated oven 15 minutes then remove from oven and toss. Return to oven and bake until tender, about 10 minutes longer. Allow to cool several minutes before adding to salad.

For the Salad: In a large salad bowl toss together spinach, squash, ½ of the pecans and ½ of the pomegranate arils.

Drizzle with desired amount of dressing and gently toss. Sprinkle with remaining pecans, pomegranate arils and goat cheese and serve immediately.

For the dressing: Combine all dressing ingredients in a blender and season with salt and pepper to taste (about ½ tsp salt ¼ tsp pepper). Process until well emulsified.

 (recipe found on https://www.cookingclassy.com/)

 

 

 

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WILD RICE, ALMOND, AND MUSHROOM STUFFING

I will be trying this NY Times recipe this Thanksgiving. I love the nuttiness of wild rice, love that you can make it a few days in advanced AND it seems like an interesting alternative to bread stuffing. (Also a great gluten free option!)  You can stuff the turkey or serve as a side dish. 

ingredients

  • 1 ½ quarts chicken stock, turkey stock or vegetable stock
  • 2 cups wild rice
  •  Salt to taste
  • 2 tablespoons extra-virgin olive oil
  • 1 large onion or 4 shallots, chopped
  • 4 garlic cloves, minced
  • ¾ pound mushrooms, trimmed and sliced
  • 1 cup chopped celery
  • ⅓ cup toasted almonds, coarsely chopped
  • ⅓ cup dry sherry
  • 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
  • ½ cup chopped flat-leaf parsley
  • 1 to 2 tablespoons chopped fresh sage, to taste
  •  Black pepper, to taste

directions

  1. Bring stock to a boil in a large saucepan, then add wild rice and salt to taste. When the liquid returns to the boil, lower heat, cover and simmer 40 minutes, until rice is tender and has begun to splay. Drain through a strainer, and set aside.
  2. Heat oil over medium heat in a large nonstick skillet, then add onion or shallots. Cook, stirring often, until tender, about five minutes for onions or three minutes for shallots. Add a generous pinch of salt and the garlic. Cook until fragrant, 30 seconds to a minute. Add mushrooms and celery and cook, stirring, until mushrooms have softened, about 10 minutes. Stir in rice and remaining ingredients. Cook, stirring, until sherry has evaporated. Taste and adjust seasonings.
  3. Remove from the heat, and allow to cool before stuffing your turkey. Or place in an oiled baking dish and cover, then warm for 20 to 30 minutes in a 350-degree oven.

(recipe found on https://cooking.nytimes.com/)

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WHITE TURKEY CHILI WITH KALE

This chili is amazing!! I added a small piece of chopped chorizo into the onions, which really spiced things up nicely!!! A perfect dish for this cooler weather.

ingredients

2 T olive oil, divideddownload.jpg

1 lb. ground turkey or chicken

2 t chili powder

1 t each ground cumin and dried oregano

½ t sea salt

1 large yellow onion, chopped

2 cups stemmed and chopped kale

4 scallions, chopped light and dark green parts divided

1 stalk celery, chopped

1 small jalapeno pepper, seeded and minced

4 cloves garlic, minced

2 cups low-sodium chicken broth

1, 15-oz can cannellini or great northern beans, drained and rinsed

directions

In a Dutch oven on medium-high, heat ½ teaspoon oil. Add turkey, chili powder, cumin, oregano and salt and cook, breaking up the turkey with a spoon, until no longer pink, 4 to 5 minutes. Transfer turkey mixture to a plate and set aside.

In same Dutch oven still on medium-high, heat remaining 1½ teaspoon oil. Add yellow onion, kale, light parts of scallion, celery, jalapeno,  and garlic and cook, stirring, until softened 3 to 4 minutes. Stir in turkey mixture, broth and beans. Bring to a gentle simmer and cook, stirring, until heated through and slightly thickened, 1 to 2 minutes.

Divide among bowls and sprinkle with dark green parts of scallion.

(recipe found on https://www.cleaneatingmag.com/)

 

 

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APPLE CIDER GLAZED CHICKEN THIGHS

This is a PERFECT chicken recipe for the fall! delish-190912-apple-cider-glazed-chicken-0176-landscape-pf-1571156445

ingredients

1 large sweet potato, peeled and cubed

2 apples, sliced

2 tbsp. olive oil, divided

1 tbsp. chopped fresh rosemary

kosher salt

Freshly ground black pepper

6 bone-in, skin-on chicken thighs, trimmed

2/3 cup apple cider

2 tbsp. honey

1 tbsp. Grainy mustard

1 tbsp. butter

3 rosemary sprigs, for skillet

directions

Preheat oven to 425°. In a medium bowl, add potatoes, apples and chopped rosemary and season with salt and pepper. Drizzle with 1 tablespoon olive oil and toss until combined.

In a large ovenproof skillet over medium-high heat, heat remaining olive oil. Add chicken and sear, skin side down, until golden, about 2 minutes. Remove chicken from heat while you make the glaze.

To the same skillet, add apple cider, honey and grainy mustard. Bring mixture to a rapid simmer and cook until mixture has reduced slightly then whisk in the butter. Return the chicken to the skillet, skin side up, and scatter the sweet potato mixture and rosemary sprigs around the chicken. Turn off the heat and transfer the entire skillet to the oven.

Bake until the sweet potatoes are tender and the chicken is cooked through, about 20 minutes. (If potatoes need longer to cook, transfer chicken to a cutting board to rest and continue cooking until tender.)

(recipe found on delish.com)

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PARMESAN BRUSSELS SPROUTS SALAD

Here is a different way to enjoy Brussels sprouts. A lovely Fall salad with gorgeous colors!!

ingredientsdelish-brussels-sprouts-salad-1528221412

4 tbsp. extra-virgin olive oil

4 tbsp. lemon juice

¼ c. freshly chopped parsley

Kosher salt

Freshly ground black pepper

2 lb. Brussels sprouts, halved and thinly sliced (about 8 cups)

½ c. chopped toasted almonds

½ c. pomegranate seeds

Shaved Parmesan, for serving

ingredients

In a medium bowl, whisk olive oil, lemon juice, parsley, 1 ½ teaspoons salt, and 1 teaspoon pepper until combined. Add Brussels sprouts and toss until completely coated. Let sit, tossing occasionally, for at least 20 minutes and up to 4 hours before serving.

Fold in almonds and pomegranate seeds and garnish with shaved Parmesan before serving.

(adapted from a recipe found on https://www.delish.com)

 

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HARISSA CHICKEN WITH LEEKS, POTATOES AND YOGURT

This Melissa Clark recipe is AMAZING!!! I made this a few days ago and grilled the chicken instead of baking it in the oven. Either way, try it!

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2 tablespoons harissa

4 ½ tablespoons extra-virgin olive oil

3 teaspoons kosher or flaky sea salt

3/4 teaspoon freshly ground black pepper

½ teaspoon ground cumin

3 chicken thighs

3 chicken legs

1 pounds roasting potatoes (such as Yukon Golds) and/or sweet potatoes, peeled and cut into 1 ½ -inch cubes

2 leeks, washed, sliced in half lengthwise, and thinly sliced crossways

grated zest of one lemon

½ cup plain yogurt

1 clove garlic, peeled and minced

lemon or lime juice

1 cup mix of fresh herbs, such as parsley, mint, dill, chervil, and tarragon, very coarsely chopped

directions

  1. In a large bowl, mix together the harissa, 3 tablespoons of the olive oil, cumin, 2 ½ teaspoons of the salt, and ½ teaspoon of the black pepper. Add the chicken and potatoes, then rub the thighs and legs and potatoes with the marinade. Be sure to use your hands to rub the sauce under the skin of the chicken. Let stand for 30 minutes at room temperature.
  2. In a medium bowl, toss the leeks together with the lemon zest, ¼ of the salt, and the remaining 1 ½ tablespoons of olive oil.
  3. Preheat the oven to 425ºF (220ºC). Adjust the oven rack to the center of the oven.
  4. Transfer the chicken and potatoes, and any sauce in the bowl, onto a large rimmed baking sheet. Arrange the chicken pieces so they are skin side up, and make sure the chicken parts and potatoes are in a single layer. Bake for 20 minutes.
  5. Remove the baking sheet from the oven. Toss the potatoes (so they can brown on the other sides of them) then strew the leeks over everything on the baking sheet. It may look like a lot, but they’ll bake down.
  6. Bake until the chicken is cooked through, another 20 to 25 minutes. While the chicken is cooking, in a small bowl, mix the yogurt with the garlic, the remaining salt and pepper, and a squeeze of fresh lemon or lime juice.
  7. Remove the baking sheet from the oven and spoon the yogurt sauce in various places over the chicken and potatoes. Top with fresh herbs and serve.

(Melissa’s Clark recipe found on www.tastecooking.com)

 

 

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