Tag Archives: lemon

Braised Lemon Chicken with Artichokes and Salami over Pasta

11 Mar
Braised Lemon Chicken with Artichokes and Calabrese Salami Over Pasta

Braised Lemon Chicken with Artichokes and Calabrese Salami Over Pasta

Call me crazy for making this, but it turned out so awesome (to me) that I ate it for lunch THREE DAYS STRAIGHT. Never mind the opinions of the household members.

I had some lingering Calabrese salami and frozen artichokes hanging out in the usual places, and decided to throw caution to the wind and make something up. As it turns out, mixing chicken and salami is not so uncommon (it’s a New Orlean’s dish). Neither is mixing artichokes and salami (pizza, anyone?). Why not marry them all into one dish?? And then serve it over pasta?

This is a delight for the taste buds and even guest-worthy, if you have friends who aren’t intimidated by the bold and adventurous. 🙂

Braised Lemon Chicken with Artichokes and Salami over Pasta

1 1/4 pounds chicken breasts or thighs (mine were boneless/skinless breasts)
Salt and black pepper for seasoning chicken, to taste
2 tablespoons olive oil
1/2 cup sliced onions
1 large garlic clove, peeled and minced
1/2 cup sliced fennel bulb
5 ounces frozen artichokes (that’s 1/2 bag of Trader Joe’s)
1/2 cup large-diced salami (I used Calabrese, also TJ’s)
1 large stalk fresh sage
1/2 teaspoon dried oregano
1/4 cup chopped fresh Italian flat-leafed parsley, plus more for garnish
1/4 teaspoon crushed red pepper flakes
1/4 dry white wine
2 tablespoons tomato paste
2 tablespoons flour
1 1/4 cups homemade or low-sodium chicken stock
Juice of 1/2 small lemon, plus lemon slices from the other half
Cooked pasta of choice

Preheat oven to 375 degrees.

Cut chicken into large sections, if large. Season the chicken with salt and pepper, to taste. Over medium-high heat, add the oil and sear the chicken until browned on all sides, a few minutes a side. The chicken will cook more later, so remove and place in a 2-quart casserole dish with a cover.

Veggies and Salami

Veggies and Salami

Add the sliced onion and fennel to the hot skillet for about 5 minutes, stirring until starting to soften and brown, then add the salami and sage. Cook until the salami begins to crisp up a bit. Add the garlic, artichoke hearts, oregano, parsley, and red pepper flakes.

Beautiful Base for Sauce

Beautiful Base for Sauce

Pour in the wine to deglaze the pan, scraping the bits off the bottom. Add the tomato paste and stir to incorporate. Then add the flour, again stirring to incorporate. Now pour in the chicken stock and bring to a simmer, stirring constantly until slightly thickened. Last, squeeze in the juice of the half lemon.

Sauce Mixture for Chicken

Sauce Mixture for Chicken

Pour the mixture over the chicken in the casserole dish, arrange sliced lemons over top, cover with foil, then with the lid.

Cooked Chicken in Veggie Salami Sauce

Cooked Chicken in Veggie Salami Sauce

Place in heated oven and roast for about 40 to 45 minutes until chicken is cooked through.

Meanwhile, cook the pasta according to directions.

Uncover and sprinkle with fresh parsley, for garnish. Serve over cooked pasta of choice (I used angel hair) with plenty of sauce and vegetables. For the leftovers, I found shredded Mozzarella cheese to be a fantastic addition!

Braised Lemon Chicken with Artichokes and Calabrese Salami

Braised Lemon Chicken with Artichokes and Calabrese Salami

 

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Download and Print this Recipe

 

The Return of The Klutz and a Tasty Veggie Soup

8 Oct
Potato Leek and Broccoli Soup with Pancetta Bread Crumbs

Potato Leek and Broccoli Soup with Pancetta Bread Crumbs

We’re back from our 20th wedding anniversary trip to our RV property on the Siletz River on the Central Coast of Oregon. Not too newsworthy unless I mention the fact that I pretty much shattered my left middle finger on the second day there in a boat launch accident.  I had surgery on the finger the day after we got back, and am now entrapped in a traction device. I don’t have the sling anymore at least, that was just to hold up my arm until the nerve block wore off.  After the recipe so you get to look at a few of “exciting” photos of the trip if you want. 🙂

Finger Traction Device

Finger Traction Device ~ Only the second one made at the clinic, lucky me!

Yet, I’m feeling for ya’! So I’ll share a yummy soup recipe I made just before we left first. It’s the least I can do. I only got a couple of pics since I was also packing for the week.

p.s. I finally purchased a sous vide immersion circulator! I’ve been experimenting it (with the hubby’s help since I’m down to one hand, but so far so good!) Just had an awesome chuck roast beef stew cooked 26 hours at 165F then seared with pan gravy made from juices in bag. I’ll start posting those those types of recipes when I can. Picture-taking is mighty hard at the present. Typing with one hand is not exactly a picnic either…

Potato, Leek, and Broccoli Soup with Pancetta Bread Crumbs
Adapted from Food and Wine

3 cloves unpeeled garlic
3 tablespoons unsalted butter, divided
1 cup sliced leeks, white and light green parts only
1 pound Russet or other potatoes, peeled and chopped small
2 cups broccoli florets, coarsely chopped small
2 1/2 cups homemade chicken stock or low-sodium broth
1/2 cups Half and Half
Wedge of fresh-squeezed lemon juice
Salt or Mrs. Dash and freshly ground pepper, to taste
Handful of fresh parsley, chopped
1/2 cup cubed sourdough bread
1 tablespoon olive oil
1/8 cup finely chopped pancetta
2 teaspoons finely chopped fresh sage
1/2 teaspoon dried and crushed rosemary (or 1 teaspoon fresh)

Wrap garlic cloves in foil and bake at 400F degrees for 35 minutes. Remove and let cool then peel and add to a food processor or blender.

In a soup pot or Dutch oven, melt 2 tablespoons of the butter. Add the leeks, potatoes and broccoli and cook over medium-high heat for 10 minutes, stirring frequently, until the leeks start to soften. Add the chicken stock and 3 1/2 cups of water, cover and bring to a boil. Simmer over medium heat until all of the vegetables are tender, about 10 minutes.

Working in batches, add soup to the garlic in the food processor or blender, amd puree the soup until very smooth. Return the puree to the pot and stir in the Half and Half and wedge of lemon juice. Season the soup with salt or Mrs. Dash and pepper. Keep warm on low.

Meanwhile, pulse the bread cubes in a food processor until coarse crumbs form. In a skillet, melt the remaining tablespoon of butter in the tablespoon of oil. Add the pancetta, sage, rosemary and bread crumbs and cook over moderately high heat, stirring frequently, until the crumbs and pancetta are browned and crisp, about 10 minutes. Drain on paper towels.

Ladle the soup into bowls, garnish with the pancetta crumbs, and enjoy!

Potato Leek and Broccoli Soup with Pancetta Bread Crumbs

Potato Leek and Broccoli Soup with Pancetta Bread Crumbs

Download and Print this Recipe

Download and Print this Yummy Recipe!

Here are some pics from our vacation:

An armada of Kayakers on the Siletz River

An armada of kayakers on the Siletz River

Neighbor and hubby showing off the Dungeness crab

Neighbor and hubby showing off the Dungeness crab

Me showing off some crabs

Me showing off some crabs

Our Dungeness crab haul for the day

Our Dungeness crab haul for the day

 

Our Anniversary Dinner

Our Anniversary Dinner ~ Tee Hee!

New deck

Hubby built a new deck out of our old dock that washed away in flooding last year

 

 

Braised Pork in Milk with Lemon and Sage over Spinach

17 Sep
Braised Pork in Milk with Lemon and Sage over Spinach

Braised Pork in Milk with Lemon and Sage over Spinach

So I have this friend who has a food blog in this far distant place called Ireland. He recently posted a recipe about some rare, free-range organic pork that can only be found in that special place of the world, and he did a fine job with it! But, today, I am here to tell you about how to cook cheap, non-free-range odd cuts of pork into a delicious meal, which doesn’t require trips to specialty breed organic farmers, meat butchers, and the like. (No offense Conor! 😉 To make amends, I shall lead others to your epic blog —> HERE.)

What I have here are two distinctly generic cuts of pork, one a thick bone-in pork loin, the other, two small thin slices of pork chops. Both of which were purchased then frozen from the 50% off bin. GASP! However, I am a frugal shopper when I want to be.

Non-Free-Range nor Rare Pork Cuts

Non-Free-Range nor Rare Pork Cuts

I adapted this recipe from my Braised Chicken in Milk recipe. Low and slow is the way to go my friends! I selected to eat (after cooking) the thin chops, which I chose to bundle together first to match the pork loin thickness. They were perfectly moist and delicious, as well as a bite I took from my husband’s pork loin was equally moist and tender. However, my husband swears one can never cook a moist and tender pork and even balked at his piece. Nay-sayer! But let me tell you, I will prove him wrong once I buy a sous-vide machine, which is happening in the very near future. I know I keep telling my foodie friends that, but I have to put this nonsense to bed that pork can’t ever be tender. So there.

Now, on to the recipe, which is fantastic (and simple) in my humble opinion.

Braised Pork in Milk with Lemon and Sage over Spinach

3/4 to 1-1/2 pounds pork cuts, even thickness, any kind
Ground black pepper and salt or Mrs. Dash, to taste
1 tablespoon real butter
1 tablespoon olive oil
1/4 cup homemade or low sodium chick broth/stock
1 cinnamon stick
Handful of fresh sage
Zest/skin of a large lemon, peeled in thick strips
Handful of garlic cloves, smashed
1-1/2 cups Half and Half or Heavy Cream, plus 1/2 to 1 cup more if needed
4 to 6-ounces fresh spinach

The Ubiquitous Ingredients Shot

The Ubiquitous Ingredients Shot

Preheat oven to 275 degrees. Season the pork all over with ground black pepper and salt or Mrs. Dash, to taste. Add butter and olive oil over medium-high heat in a deep cast iron skillet or Dutch oven and brown on both sides.

Browning the Inferior Pork

Browning the Inferior Pork

Remove from the heat then put the pork on a plate to rest. Deglaze the skillet or pot with the chicken broth, scraping up the browned bits. Add the rest of the ingredients back to the skillet except pork and spinach and stir until simmering.

Bringing Lovely Sauce up to Simmer

Bringing Lovely Sauce up to Simmer

Nestle the pork into the sauce and place in the preheated oven for 1-1/2 to 2 hours.

Ready to Bake in Oven

Ready to Bake in Oven

Turn the pork over and stir the sauce half-way through the cooking time.

When done, remove from oven and remove the pork to a plate and cover to rest again. Add the skillet to the stove burner over low heat, then add spinach, and add 1/2 cup to 1 more cup of Half and Half or cream, if needed. Stir until the spinach is wilted and the sauce has thickened and is bubbling. Don’t worry about any curdling, it’s supposed to do that.

Simmering the Sauce and Wilting the Spinach

Simmering the Sauce and Wilting the Spinach

Remove cinnamon stick and lemon rinds from sauce, and garlic cloves if you want but they are yummy! Serve the pork over the spinach on warmed plates, with plenty of extra sauce to coat.

Braised Pork in Milk with Lemon and Sage over Spinach

Braised Pork in Milk with Lemon and Sage over Spinach

Download and Print this Recipe

Download and Print this Yummy Recipe!

 

 

One-Pot Creamy Chicken and Asparagus Pasta for Two

21 May
Chicken and Asparagus Pasta for Two

Chicken and Asparagus Pasta for Two

Recently my meals have taken on a “keep-it-simple” theme, which includes finding and making new meals that only use one pot, pan, or skillet. One day I was surfing Pinterest, pondering what to make with some fresh spring asparagus I had bought and came across this delightful food blog that offered just the ticket for a quick and easy meal. I scaled it down for two people as my daughter wasn’t eating at home that night, and also added some Neufchâtel cream cheese to double the creaminess. The meal offered everything it claimed, including only one pot to clean after. And the bonus? It only took a half hour to make! Two thumbs up all the way around!

One-Pot Creamy Chicken and Asparagus Pasta for Two
Adapted from The Nourished Peach, original recipe here

8 ounces boneless, skinless chicken breast
Ground black pepper and Mrs. Dash or salt, to taste
2 teaspoons olive oil
2 teaspoons butter
4 to 6 ounces asparagus, cut into 1-inch pieces
1 teaspoon minced garlic
1/2 teaspoon chopped fresh thyme leaves
2 cups homemade or low sodium chicken broth
3/4 cup milk, any kind
6 to 8 ounces spaghetti noodles
1/8 cup fresh lemon juice (1 small lemon or 1/2 large)
1/4 cup fresh grated Parmesan chees
2 ounces Neufchâtel cheese or regular cream cheese
Pinch of crushed red pepper flakes

Season the chicken on both sides with ground black pepper and Mrs. Dash or salt, to taste. Heat the oil and butter in a saucepan over medium heat.

Browning the Chicken

Browning the Chicken

Add the chicken and cook for about 7 minutes on one side, then turn chicken over and cook for another 7 minutes or until chicken is no longer pink in the middle. Remove chicken to a cutting board, cover with foil and let rest for 5 minutes or so.

Browning the Asparagus

Browning the Asparagus

Meanwhile add the asparagus to the pot and cook for several minutes, stirring to evenly cook it. In the last minute or so, add the garlic and cook until fragrant. Deglaze the pot with a couple teaspoons of the chicken broth and scrape up the yummy browned bits from the chicken.

Pasta and Cooking Liquids

Pasta and Cooking Liquids ~ I broke the spaghetti in half to fit the pot

Add the thyme, additional ground black pepper, chicken broth, milk, and pasta to the pot. Turn the heat up to medium high and bring up to a boil. Once boiling, turn heat down to medium and gently boil, stirring often with a fork to keep the noodles from sticking to each other.

Boiling the Pasta

Boiling the Pasta

Simmer for 8 to 15 minutes (we live at high altitude so pasta takes longer) until pasta is cooked to your liking.

Adding the Chicken

Adding the Chicken

Meanwhile slice the chicken into strips then cut into bite-sized pieces. When pasta is done, add the lemon juice, Parmesan cheese, Neufchâtel or cream cheese, and chicken. Stir to completely combine then top with a pinch of crushed red pepper flakes. Serve in bowls along with a side salad. So delicious!

Note: This recipe can easily be double or tripled, use size of pot accordingly.

Chicken and Asparagus Pasta for Two

One-Pot Creamy Chicken and Asparagus Pasta for Two

Download and Print this Recipe

Download and Print this Yummy Recipe!

Pico de Gallo Baked Chicken

19 Dec
Pico de Gallo Baked Chicken

Pico de Gallo Baked Chicken

This was hands down my best new baked chicken dish — EVER! I was so absolutely nervous to feed this to my family but we all were shocked by how good this was. I was chagrined I took the time to reduce the sauce after it came out of the oven as I thought it came out too soupy, but then we were all clambering to add more sauce to our plates to sop up with the thick, crusty bread. Reducing the sauce is not necessary, so I skipped that step in the instructions. You won’t be disappointed.

Now, how to shock and amaze your taste buds:

Pico de Gallo Baked Chicken
Adapted from pico de gallo oven chicken @allyskitchen.com

1 1/4 pounds boneless, skinless chicken breasts, halved
Ground pepper and sea salt or Mrs. Dash, to taste
1 1/2 tablespoons flour
2 tablespoons vegetable or canola oil
1/4 cup white wine
3/4 cup homemade or low sodium chicken broth
3/4 cup pico de gallo mild salsa (I used Trader Joe’s)
1/4 teaspoon dried red chile flakes
3 cloves garlic, peeled and whole
1 tablespoon capers
1/2 large lemon, thinly sliced

Preheat oven to 375 degrees. Add the chicken breasts to a large bowl and sprinkle with the pepper, salt or Mrs. Dash, and flour. Toss to coat.

Browned Chicken Pieces

Browned Chicken Pieces

In a large skillet over medium high heat, add the oil and brown the chicken on each side. Transfer the chicken to an oven-proof lidded casserole dish.

Deglaze the skillet with the wine then pour over the chicken. Add the chicken broth, pico de gallo, chile flakes, garlic, and top with the lemon slices and capers.

Pico de Gallo Chicken Ready to Bake

Pico de Gallo Chicken Ready to Bake

Cover with foil then top with the lid. Bake for 50 minutes, then remove to the stove top and let sit for about 15 minutes without taking off the lid. When ready, remove lid and serve with thick, hot crusty bread for sopping up the juices.

Download and Print this Recipe

Download and Print this Yummy Recipe!

Summertime Shrimp Rolls

1 Aug
Summertime Shrimp Roll

Summertime Shrimp Roll

You know how those fancy-schmancy lobster rolls get all the attention? Well thanks to fellow foodie blogger Tom over at The Bonafide Farm Food Journal we can all now enjoy what he calls “the lobster roll’s better more lovable brother.” Hop on over to his blog and read about what he thinks! It’s a good read.

I adapted his recipe to make only two sandwiches since my daughter was away that night for dinner. I also lightened it up a bit and used half mayo, half lowfat Greek yogurt. This hoagie just came out INCREDIBLE! It’s not only pretty to look at, it is pretty danged delicious. And it’s super-easy to make, too. Try it, you’ll like it!

Summertime Shrimp Rolls (Makes 2 Sandwiches)
Adapted from The Bonafide Farm Food Journal/Tom Hirschfeld

1/2 pound large, raw deveined shrimp
1/4 cup English cucumber, diced
4 sugar snap peas, cut crosswise into thin rounds (about 2 tablespoons)
1/2 teaspoon lemon zest
1 teaspoon fresh squeezed lemon juice
1 heaping tablespoon mayonnaise
1 heaping tablespoon 2% fat Greek yogurt
1/4 teaspoon Old Bay Seasoning
Sea salt, to taste
Fresh ground black pepper, to taste
2 hoagie rolls of choice (I used sesame seed)
Red or green leaf lettuce

Shrimp Roll Ingredients

Shrimp Roll Ingredients

Bring a 2-quart pot of water with 1 tablespoon of salt up to a roiling boil. Add the shrimp and cook for 3 to 4 minutes. Drain the shrimp in a colander and run cold water over them. Remove the shells and tails then chop the shrimp into 1/2-inch pieces and add to a mixing bowl.

Chopped Shrimp and Veggies

Chopped Shrimp and Veggies

Add the rest of the ingredients except the rolls and lettuce to the shrimp. Mix until well-combined.

Split the buns from the top, line with leaves of lettuce and top with the shrimp salad. Serve with sliced dill pickles and potato chips.

Summertime Shrimp Roll

Summertime Shrimp Roll

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Download and Print this Yummy Recipe!

 

Greek Rotisserie Chicken Wraps

25 Jul
Greek Rotisserie Chicken Wraps

Greek Rotisserie Chicken Wraps

When it’s hot outside, you’re tired of grilling, but want something quick and easy, these Greek Rotisserie Chicken Wraps are just the ticket! My family eats only half a rotisserie chicken for dinner, and when I was faced with the leftover half the next day I wracked my brain what to do with it. Then I remembered I had a Greek grilled chicken pocket bread recipe that would work, and I wouldn’t even have to grill the chicken! We always have flour tortillas on hand, so chicken wraps it would be! This was a wonderful light dinner to eat on our back deck on a warm week-day night. I hope you enjoy these as much as we did!

Chicken Wrap Ingredients

Chicken Wrap Ingredients

Greek Rotisserie Chicken Wraps

 Tzatziki with Dill
1 cup Greek yogurt
Juice of 1/2 lemon
1 teaspoon minced garlic
2 tablespoons finely minced fresh dill
1/2 English cucumber, peeled and finely diced (about 1/2 cup)
Small amount of ground sea salt
Ground black pepper, to taste

 For the Wraps
Flour tortillas
Thinly sliced peeled English cucumber
Sliced rotisserie chicken
Diced tomato
Thinly sliced red onion
Tzatziki with Dill

Greek Chicken Wrap Ready to Roll Up

Greek Chicken Wrap Ready to Roll Up

Prepare the tzatziki by blending all the ingredients in a bowl. Set aside or refrigerate if not using right away.

Slice and dice the vegetables for the wraps and place in separate bowls/containers. Dry-heat the tortillas in a skillet for about 30-seconds each side to make them more pliable. Place tortilla on a plate, add the wrap ingredients to taste, then tightly roll up. Easy Peasy!

Download and Print this Recipe

Download and Print this Yummy Recipe!

Greek-Marinated Chicken and Veggie Kabobs

21 Jun
Greek-Marinated Chicken and Veggie Kabobs

Greek-Marinated Chicken and Veggie Kabobs

Grilling season is my favorite time of the year! OK, maybe tied with soup season. But when it’s hot out, I love grilling every night. The kitchen doesn’t get hot, and it’s always easy clean up!

I marinated some chicken today in Greek seasonings, sliced up some veggies, skewered the heck out of them, then slapped them on the grill. A couple of turns later, well, it’s dinner time on the deck!

I wanted to serve this with rice, but hubby said he wanted potatoes. So I compromised and cooked pasta with herbs instead, HA! I hope you enjoy this simple summer dinner.

Greek-Marinated Chicken and Veggie Kabobs

3/4 pound boneless chicken (breasts or thighs)
Sliced or whole veggies of choice, in uniform size
1/2 large lemon, juiced (about 2 tablespoons)
1 teaspoon minced garlic
3 tablespoons plain Greek yogurt
3 tablespoons olive oil, divided
1 teaspoon fresh minced oregano
Ground black pepper, to taste

Prepping the Marinade and Chicken

Prepping the Marinade and Chicken

Cut the chicken into uniform chunks, about a half-inch in width/height. Prep all your veggies and keep cool, if needed. In a small glass bowl, add the lemon juice, garlic, yogurt, 1 tablespoon of the olive oil, minced oregano, and ground black pepper. Whisk until smooth and completely blended. Pour 3/4 of the marinade over the chicken in a quart zip-top/lock baggie and add the chicken and squish around until covered. Refrigerate for at least one hour or up to three.

Chicken and Veggies Ready to Grill

Chicken and Veggies Ready to Grill

Add 2 more tablespoons of olive oil to the remaining marinade and whisk until smooth again and refrigerate. This will be used for your veggies. After the chicken is done marinating (about 45 minutes before you want to eat), skewer the chicken and veggies, in any combination you want and place on a large baking tray. I used sliced squash, zucchini, red onion, and cherry and grape tomatoes, but really you can use any vegetables that you want. Brush the remaining marinade over the veggies on all sides.

Grilling the Kabobs

Grilling the Kabobs

Place skewers on the grill, and cook for about 10 minutes on each side, flipping once halfway through the cooking time. Depending on the shape of your chicken, you might have to do quarter-turn flips. Remove from grill and place on tray and cover with foil for a few minutes. We served this with pasta, but you could also do rice or potatoes. Just time your cooking of that side accordingly with this, OR just eat lots of chicken and veggies! Enjoy!

p.s. (A huge Happy Father’s Day to all the dads out there! My husband will be watching the U.S. Open, I’ll make him my Huevos Motuleños for brunch, then we’ll head to a friend’s house for a barbecue later on this fine, sunny  day. I hope everyone else enjoys their day, no matter who you are!)

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Download and Print this Yummy Recipe!

Caldo Verde (Sausage and Spinach Soup with Cauliflower)

14 Feb
Caldo Verde - Sausage and Spinach Soup with Cauliflower

Caldo Verde – Sausage and Spinach Soup with Cauliflower

I think I’ve said the adage “Do as I Say and Not as I Do” many times here. Please listen to this advice. Not once, but TWICE I added the sliced sausage to the mix before blending the soup. I’m a bit daft that way, sometimes. So take my advice, and DO NOT ADD THE SAUSAGE to the soup until after you’ve blended it, OK? Otherwise you have to keep fishing it out of everything and placing it in a bowl. Good, we got that out of the way now.

This creamy soup was absolutely delicious, and nary a potato in sight for it which is the usual method to make it. Instead, cauliflower is first roasted and then blended with the stock to make a rich base for spinach and sausage. The flavors in this are complex and dreamy. I will make this again and not forget my own advice. 😉

p.s. Happy Valentine’s Day!

Caldo Verde (Sausage and Spinach Soup with Cauliflower)
Adapted from “Cauldo-Verde” by Bogre on the Food52 website

1 pound of cauliflower florets (from 1 small head)
1/2 teaspoon cumin
1 1/2 teaspoons smoked paprika
Salt and pepper, to taste
1 tablespoon olive oil (plus extra for roasting the cauliflower)
1/2 yellow onion, chopped
7 ounces (1/2 link) of a smoked turkey Kielbasa
2 garlic cloves, peeled and minced
1/4 teaspoon crushed red pepper flakes
4 to 6 cups homemade or low sodium chicken broth
5 ounce bag baby spinach
Large handful Italian parsley, chopped
Large handful of cilantro, chopped
1/8 cup fresh-squeezed lemon juice (about 1/2 small lemon)

Roasted Cauliflower with Cumin and Smoked Paprika

Roasted Cauliflower with Cumin and Smoked Paprika

Preheat oven to 450 degrees. Toss the cauliflower florets with cumin, smoked paprika, salt and pepper, and some good splashes of olive oil. Spread in a single layer in a roasting pan and roast in the oven for 30 minutes, flipping at the halfway mark. Remove from oven and set aside.

Browning the Kielbasa and Onions

Browning the Kielbasa and Onions

In a soup pot or Dutch over medium-high heat, saute the onion and Kielbasa in 1 tablespoon of olive oil until onions are tender and sausage is browned, about 10 minutes. Add the garlic and red pepper flakes and stir for about a minute more. Remove the mixture to a bowl. Now. Do not forget this step.

Add the roasted cauliflower and chicken broth to the pot (not the Kielbasa yet!), bring to a boil, reduce heat then simmer for about a half hour. Remove from the heat and puree in a blender or food processor (or use an immersion blender, which I don’t have.)

Wilting the Spinach

Wilting the Spinach

Return the blended soup to the pot over low heat. Add the sausage and onion mixture, the spinach, and the parsley and heat for about another 10 minutes until the spinach is wilted and soft. Remove from heat and stir in the chopped cilantro and lemon juice. Ladle into bowls and serve with thick slices of crusty, buttered bread. Welcome to my mouth, you complex creamy soup!

Caldo Verde - Sausage and Spinach Soup with Cauliflower

Caldo Verde – Sausage and Spinach Soup with Cauliflower

Download and Print this Recipe

Download and Print this Yummy Recipe!

One-Pot Roasted Chicken with Spinach and Artichokes

8 Feb
One-Pot Roasted Chicken with Spinach and Artichokes

One-Pot Roasted Chicken with Spinach and Artichokes

Well it’s about time I have a new recipe for you! I’ve been cooking all week, but cooked some of my regulars in rotation, including a nice big batch of Inside-Out Stuffed Cabbage Roll Soup and the family-favorite Garlicky Parmesan Chicken Tenders.

Today I bring you an easy one-pot meal loaded with some delicious roasted vegetables. The original recipe didn’t have any lemon or crushed red pepper flakes in it, but whenever I cook with spinach, those two ingredients sing to me! And lemon and artichoke? Why YES! I got a neutral rating from the family — but in my defense (and theirs) — when I plated dinner, both said they weren’t very hungry. They’ve both been fighting off the crud, it seems. But I found this very tasty!

One-Pot Roasted Chicken with Spinach and Artichokes
Adapted from Baked Chicken with Spinach and Artichokes at Diethood.com

1 pound chicken pieces, cut up if large
Fresh ground pepper and salt or Mrs. Dash, to taste
1 tablespoon butter
1 tablespoon olive oil
1 small yellow onion, halved and thinly sliced
1/2 small red onion, halved and thinly sliced
2 large carrots, sliced into thin rounds
2 garlic cloves, peeled and minced
1 14-ounce can quartered artichokes, rinsed and drained
1 8-ounce bag spinach
A pinch of crushed red pepper flakes
2 large lemon wedges
3/4 cup chicken broth

Sliced Carrots and Onion

Sliced Carrots and Onion

Preheat oven to 425. Meanwhile prep the chicken and veggies. Season chicken with pepper and salt or Mrs. Dash. The chicken can be boneless and/or skinless or not, but if the pieces are large be sure to cut them smaller.

Heat butter and olive oil in a Dutch oven over medium high heat. Brown the chicken in the Dutch oven on both sides, about 3 to 5 minutes each side, depending on thickness. Remove from the pot and set aside, leaving the oil in the skillet.

Browning the Chicken

Browning the Chicken

Reduce heat to medium, and add the onions and carrots and cook for about 5 minutes, stirring occasionally. Season with more spices if needed. At this point, add the artichokes and cook about another 5 minutes until the vegetables are almost tender, again stirring occasionally.

Sauteing the Veggies

Sauteing the Veggies

Add the minced garlic, crushed red pepper flakes, and half the spinach. Squeeze one lemon wedge over the spinach and stir around until reduced a bit. Add the rest of the spinach and squeeze the other lemon wedge over it. Continue to cook until all the spinach wilts, stirring occasionally.

Spinach Wilted with Veggies

Spinach Wilted with Veggies

Remove from heat, add the broth, and nestle the chicken around the vegetables. Place in the oven uncovered and bake for 18 to 25 minutes, or until chicken is thoroughly cooked. In the last 5 minutes, bump the heat to broil to finish the roasting. Remove from oven and let stand 5 minutes. Serve over rice or noodles, if desired.

Chicken Ready to Finish in Oven

Chicken Ready to Finish in Oven

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Download and Print this Yummy Recipe!

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