Sauteed Boneless, Skinless Chicken Thighs

I had some chicken thighs defrosted in the fridge that needed to be used up TODAY. I put them out a couple of days ago, and it was either cook them, or lose them. So not wanting to waste any food I cooked them to go along with the pasta below.

Nothing fancy, I just seasoned with salt and pepper, dusted with flour and sauteed in some butter and olive oil. I'm not going to write a recipe because I pretty much already have. : )

They were yummy and and easy, just the way I like it.

Orecchiette with Sun Dried Tomatoes, Bacon and Fresh Basil

I just love this type of pasta. They look like little ears and are perfect for trapping delicious bits in it's indentation.

See what I mean?

I picked up some mascarpone cheese from Trader Joe's the other night, and couldn't wait to use it in this pasta. I was also excited to use sun dried tomatoes. See, Chad never knew he liked them (he hates regular tomatoes) or I would've been making dished with them all the time. They are a perfect accompaniment to a pasta or even a pan sauce. I threw in some bacon just for giggles, ya know, I had it on hand and it went well with the other ingredients so I fried it up and added it. The fresh basil made it, well, fresh and has me yearning for the warm spring days that are quickly approaching. (just a few more weeks!!)

This is a very quick and easy meal for a weeknight, and a treat to take to work the next day.

Orecchiette with Sun Dried Tomatoes, Bacon and Fresh Basil

1 lb. Orecchiette

1/2 onion diced

1 Tbs. olive oil

4 slices thick cut bacon

1 Tbs. rendered bacon fat

3 garlic cloves minced

1/2 cup sun dried tomatoes (not packed in oil) chopped

1/4 cup fresh basil chopped into a chiffonade

1/2 cup mascarpone cheese

1/2 cup parmesan finely grated

Salt and pepper to taste

Cook Pasta according to package directions. While the pasta water is heating cook bacon in a small to skillet until crispy. Drain on paper towels and set aside. Pour grease into a small container. Drain pasta, reserving a cup of pasta water and put into a large serving bowl. Wipe out bacon skillet with paper towels and add olive oil, bacon fat onion and sun dried tomatoes. Saute until onion is soft add garlic and basil. Saute a few more minutes. Toss bacon, onion/tomato/garlic/basil mixture, and cheeses into the bowl with the pasta. Add a couple ladles of pasta water and mix together thoroughly. Serve while hot.

Colcannon

I've never heard of this recipe before. Don't know why, but I guess I never looked for Irish inspired foods as much as I have this past week. I knew I wanted to make a brisket for St. Patty's as well as cabbage but since Chad wouldn't eat cabbage on its own, I needed something else. When I came upon this recipe on various sites, I thought this would be a perfect way to introduce Chad to cabbage. I love the stuff and can eat it prepared almost any way (no Kim Chi for me), but combined with potatoes seemed like a winner here.

I sauteed the cabbage on it's own, and cooked the thick cut bacon separately as well. In the end I just combined everything together. Very tasty, and Chad was impressed too. : )

Happy St. Patrick's Day!

Colcannon

5 medium potatoes cut into large chunks (jackets on)

2 cups cabbage shredded

1/2 cup yellow onion diced

3 garlic cloves minced

3 slices thick cut bacon cooked and chopped

3 Tbs. unsalted butter divided

1/2 cup half and half

Salt and Pepper to taste

In a large pot add potatoes and cover with water. Bring to a boil over high heat and boil for 15 minutes or until tender. Meanwhile heat 1 1/2 tbs. butter over med. high heat in a medium sized skillet. Add onions and cabbage and cook 10 minutes until cabbage is wilted and onions are beginning to caramelize. Add Garlic and cook about 5 minutes more. While the cabbage is cooking put bacon on small baking sheet covered with foil and cook in oven until crispy (about 15 minutes).

When Potatoes are fork tender drain and return to pot. Add half and half, the rest of the butter salt and pepper. Add the cabbage mixture, and chopped bacon and mix well.

Guinness Braised Brisket

To honor St. Pattys day I thought I'd make a brisket. But to go a step further I decided to braise it in Guiness and Irish whiskey (I got this idea from the FN). After browsing a few recipes, I decided to not follow one but go at in on my own. It was so hard to wait for this. Chad and I were starving by the time dinner was ready, it took about 3 hours for this 2.45lb brisket to get nice and tender. It was well worth the wait, but I wouldn't classify this as a weeknight meal unless you don't mind eating a little later (we like to eat at 7ish).

I made a simple gravy with the pan drippings and a flour and water slurry. It made a great addition to the whole dish.

Guiness Braised Brisket

1 2-3 lb brisket

flour for dredging

salt and pepper for seasoning the meat

1 Tbs. canola oil

1 onion chopped coarsly

5 garlic cloves smashed

3 medium carrots peeled and roughly chopped.

1 sprig rosemary

2 tsp. whole allspice

2 tsp. caraway seeds

2 bottles guiness

1/3 cup Irish Whiskey

Salt and pepper for seasoning

Preheat oven to 325

Bring brisket to room temperature and season liberally with salt and pepper. Dredge in flour and shake off excess. Heat oil in a large cast iron skillet (or dutch oven) over med. high heat. Sear meat on both sides 4-5 minutes each until you get a nice brown crust. Add beer and whiskey (stand back when you do this) and the rest of the ingredients except carrots. Bring to a simmer cover tightly and put in oven for 2 1/2-3 1/2 hours, or until tender (add carrots the last 45 minutes). Take brisket out of pan and let rest covered with foil for 10 minutes.

To make the pan gravy:

Heat remains in the pan over low heat and bring to a simmer. Add 1/2 cup water and a flour and water slurry. Stir vigorously with a whisk until it all comes together and continue to simmer for a few minutes longer. Spoon over sliced brisket.

Fakes Me Ryzi/Greek Lentils and Rice

To go along with the Greek theme tonight, I browsed around looking for a side dish. I came across this recipe. Because Chad and I love lentils, I decided to give it a go. It was very simple, but I did change the recipe up a bit. I really liked the flavor of this dish, and I will probably make it again, but I think next time I may make it a one pot meal by adding some meat or even shrimp. My modifications are in orange.

Fakes Me Ryzi

2 cups of dried small brown lentils
sea salt
8 cups of water (I used fresh home made turkey stock so I omitted the water and bouillion.)
1 small vegetable bouillon cube

1 cup of long grain rice
1 large carrot, grated
1 large onion, finely chopped
2 cloves of garlic, finely chopped
1 1/2 cups of unseasoned tomato sauce or 3 tablespoons of tomato paste dissolved in 1 1/4 cups of water
1 sprig of fresh rosemary (or 1 bay leaf, or 1 sprig of fresh oregano)
1/4 teaspoon of freshly ground pepper
1/4 cup of olive oil (optional)

Rinse lentils under running water. Place in a large pot with plenty of cold salted water and boil over high heat for 10 minutes. Drain and discard water.
Heat 2 tablespoons of olive oil in a large pot. Add onions and shredded carrots and cook until onions are soft. Add garlic, pepper and 2 sprigs of fresh oregano and saute a few minutes longer. Add stock and tomato sauce and bring to a boil. Add rice, lentils and salt to pot and simmer 20 minutes.

Greek Pitas

These pitas were so delicious, and perfect recipe for use of the ground chuck I had in the fridge. I originally had no idea what to do with the meat. I didn't want to make some of the same old recipes that I have. So I went to where I usually go when I need some inspiration for a recipe, Cooks Illustrated.

I always find what I'm looking for on that site. The best part is these recipes are tested to ensure the a fool proof end product.

The recipe was relatively quick to make once the yogurt for the tzatziki had been drained. I think I may omit the oil for the frying next time though, my meat had enough fat rendered in the pan that it didn't really need the additional Tbs. of oil.

I cut up some tomatoes, shredded some lettuce, added some fabulous feta cheese, and stuffed all of it in the toasted pita, and enjoyed a very nice Greek sandwich.

Greek Pita

For Tzatziki Sauce

1 cup plain whole-milk yogurt ( I used lowfat)
1/2 medium cucumber , peeled, seeded, and diced fine (about 1/2 cup)
3/8 teaspoon table salt
1 tablespoon fresh lemon juice
1 small garlic clove , minced or pressed through a garlic press (about 1/2 teaspoon)
1 tablespoon finely chopped fresh mint leaves or dill

For Beef Patties
4 (8-inch) pita breads (see note above)
1/2 medium onion , chopped coarse (about 3/4 cup)
1 tablespoon fresh lemon juice
1/2 teaspoon table salt
1/4 teaspoon ground black pepper
2 tablespoons minced fresh oregano leaves
3 medium garlic cloves , minced or pressed through a garlic press (about 3 teaspoons)
1 pound 80 percent lean ground chuck
1 tablespoon vegetable oil

1. For the Tzatziki Sauce: Line fine-mesh strainer set over deep container or bowl with 3 paper coffee filters or triple layer of paper towels. Spoon yogurt into lined strainer, cover, and refrigerate for 30 minutes.

2. Meanwhile, combine cucumber, 1/8 teaspoon salt, and lemon juice in colander set over bowl and let stand 30 minutes.

3. Discard drained liquid from yogurt. Combine thickened yogurt, drained cucumber, remaining 1/4 teaspoon salt, garlic, and mint in clean bowl.

4. For the Patties: Adjust oven rack to middle position and heat oven to 350 degrees. Cut top quarter off each pita bread. Tear quarters into 1-inch pieces. (You should have 3/4 cup pita pieces.) Stack pitas and tightly wrap with aluminum foil. Process onion, lemon juice, salt, pepper, oregano, garlic, and pita bread pieces in food processor until smooth paste forms, about 30 seconds. Transfer onion mixture to large bowl; add beef and gently mix with hands until thoroughly combined. Divide mixture into 12 equal pieces and roll into balls. Gently flatten balls into round disks, about 1/2 inch thick and 2 1/2 inches in diameter.

5. Place foil-wrapped pitas directly on oven rack and heat for 10 minutes. Meanwhile, heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add patties and cook until well browned and crust forms, 3 to 4 minutes. Flip patties, reduce heat to medium, and cook until well browned and crust forms on second side, about 5 minutes longer. (See below for tips on flipping patties.) Transfer patties to paper towel-lined plate.

6. Using soup spoon, spread 1/4 cup Tzatziki Sauce inside each pita. Divide patties evenly among pitas; top each sandwich with tomato slices, 1/2 cup shredded lettuce, and 2 tablespoons feta. Serve immediately.

You make my Night

This is to Mrs.ErikaMay who isn't able to "Nest" at work during the day. And in all honestly, I'm only able a couple times. But, she does make my day (night) whenever she pops her head in and shares her thoughts, recipes, and comments. She also has an amazing blog Bean's Bistro, and her recipes and photos are AMAZING.

So here's to you Erika! You make my Night!!

Chicken Francese

MMM. I just love the lemony taste of the sauce in this dish. Paired with lightly floured, pounded thin, pan sauteed chicken cutlets and sauteed mushrooms and I'm in heaven.

I got this recipe from the trusted Cooks Illustrated web site. It is one of my favorites and I can always find something with the ingredients I have on hand. I've been eyeing this recipe for a while and couldn't wait to make it tonight. I didn't change this recipe much like I do to others I have tried. I cut back about 2 tsp. of lemon juice (couldn't get any more juice out the one lemon I had) and added about a tsp. and a half to the pan of the finishing sauce. I decided to serve this over angel hair pasta because both Chad and I were in the mood for some pasta. I recommend this dish to everyone, it was just that good!

Chicken Francese

Sauce:
3 tablespoons unsalted butter
1 small onion, minced (about 1/3 cup)
1 tablespoon all-purpose flour
1/2 cup dry white wine or vermouth
1/3 cup lemon juice from 2 lemons
2 1/4 cups low-sodium chicken broth
Table salt and ground black pepper

Chicken:
1 cup all-purpose flour
Table salt and ground black pepper
2 large eggs
2 tablespoons milk
4 boneless, skinless chicken breast halves (6 to 8 ounces each), tenderloins removed, breasts trimmed of excess fat, halved horizontally and pounded to even 1/4-inch thickness
2 tablespoons unsalted butter
2 tablespoons olive oil
2 tablespoons minced fresh parsley leaves

1. Adjust oven rack to middle position; heat oven to 200 degrees. Set wire rack on rimmed baking sheet and place sheet in oven.

2.FOR THE SAUCE: Heat 1 tablespoon butter in medium nonreactive saucepan over medium heat. When foaming subsides, add onion and cook, stirring occasionally, until translucent, 2 to 3 minutes. Add flour and stir until light golden brown, about 1 minute. Whisk in wine, lemon juice, and broth; increase heat to high and bring to boil, whisking constantly. Lower heat to medium-high and cook, whisking occasionally, until mixture is reduced to 1 1/2 cups, 10 to 15 minutes. Strain sauce through mesh strainer, return to saucepan, and set aside.

3. FOR THE CHICKEN: Set second wire rack on second rimmed baking sheet on counter. Whisk together flour, 1 teaspoon salt, and 1/4 teaspoon pepper in pie plate. In second pie plate, whisk eggs and milk until combined. Season both sides of each cutlet with salt and pepper. Using tongs and working with 2 cutlets at a time, coat cutlets in seasoned flour; shake off excess flour. Transfer cutlets to egg mixture; coat evenly and let excess run off. Return cutlets to seasoned flour; coat evenly and shake off excess flour. Place coated cutlets on wire rack on counter.

4. Heat 1 tablespoon each butter and oil in 12-inch nonstick skillet over medium-high heat; when foaming subsides, place 4 cutlets in skillet. Cook until well browned, 1 1/2 to 2 minutes. Carefully flip cutlets and continue to cook until lightly browned on second sides, 30 to 60 seconds. Transfer chicken to wire rack in oven. Wipe out skillet with paper towels. Repeat, using remaining 1 tablespoon each butter and oil to cook remaining cutlets in now-empty skillet. After transferring chicken to oven, wipe out skillet with paper towels.

5. TO FINISH SAUCE AND SERVE: Transfer sauce to now-empty skillet and set over low heat; cook until sauce is heated through, about 1 minute. Whisk in remaining 2 tablespoons butter; adjust seasoning with salt and pepper. Remove baking sheet with chicken from oven; transfer 4 cutlets to skillet, turn to coat with sauce, then transfer each serving (2 cutlets) to individual plates. Repeat with remaining cutlets. Spoon 2 tablespoons additional sauce over each serving and sprinkle with parsley. Serve immediately, passing extra sauce separately

How can I put this?

I am so blushing-ly suprised and grateful for all the wonderful foodies who have given me the "You Made My Day" award. : ) I can't even begin to count how many times I've visited their blogs and thought to my self "WOW". So thank you Renea, Chelley, Erin, Bakingblonde, and Lauren for making my day : )

I'd like to extend this "You Make My Day" award to the following foodies: Melissa, Tara, Kayte, Elizabeth, Melissa, thebrowneyedchef, and Katie.

I also want to thank Baking blonde and Cara for the Excellent award! Both girls have two of best blogs ever. Bakingblonde with her delicious looking cookies, cupcakes and more. And Cara with her healthy concoctions with that have so many unique and interesting ingredient combinations.

I would like to pass this to Bridget, Beth, and Erin. Every time I visit their blogs I end up with great ideas, and drool over their pictures.