Thursday, February 28, 2013

Chicken and Artichokes

Here's a great easy recipe if you like chicken thighs and artichokes. I buy packages of frozen artichokes at Trader Joe's and Meijer and always have them at the ready in the freezer. They are so easy to throw into a dish and somehow make it seem more special than other vegetables. I served this over brown rice and it was quite good.

  • 2 tablespoons olive oil
  • 6 boneless, skinless chicken thighs
  • Coarse salt and ground pepper
  • 4 cloves garlic, minced
  •  2 teaspoons oregano
  • 1/4 teaspoon crushed red pepper
  • 1/4 cup red-wine vinegar
  • 1 red bell pepper, ribs and seeds removed, cut into 1/2-inch strips
  • 1 package  frozen artichoke hearts,
  • 4 ounces feta cheese, crumbled or mozzarella (I had mozzarella)


  1. Heat oil in a large skillet over high heat. Season chicken with salt and pepper; add to skillet, and brown on all sides, about 10 minutes.
  2. Reduce heat to medium; add garlic, oregano, crushed red pepper, vinegar to skillet. Add red pepper and artichokes and about a cup of water. Put lid on skillet and simmer 20 minutes. When ready to serve, sprinkle cheese over each serving.

Thursday, February 21, 2013

Twice Baked Potatoes

My mother used to make these "fancy" potatoes every now and then when we'd have company. She said they were too much bother for just family. Ha!

2 medium baking potatoes
some butter
some plain Greek yogurt or sour cream
chopped green onion
salt and pepper
shredded cheddar

Bake potatoes at 400 degrees for an hour (longer if using large potatoes)

When potatoes are done, carefully remove a large oval from potato and with a teaspoon, spoon out the potato into a bowl leaving the shell intact. Mash the potato with fork adding butter and yogurt, salt and pepper and onion. Spoon mashed potato back into shells, sprinkle on cheese and put back in the oven to heat and melt topping.


Saturday, February 16, 2013

Baked Chicken with Brussels Sprouts

I have a very large cast iron skillet which I love. You can cook on the stove top and then finish dishes in the oven. I also just like how it looks :-)

Tonight's dinner was pretty darn tasty if I do say so myself.

whole chicken, cut-up
bunch of Brussels sprouts trimmed and halved length-wise
package of sliced mushrooms
1 shallot sliced
1/4 cider vinegar
1 T Dijon mustard
1/2 cup water
salt and pepper
olive oil

Preheat oven 350

Rub olive oil on chicken and season with salt and pepper
Brown chicken in 1 T olive oil in oven proof skillet in batches--about six minutes per side or until brown enough for your tastes
Remove chicken and brown Brussels sprouts, shallots, and mushrooms--don't cook too long--just long enough to give hem some color
Mix water, vinegar and mustard and pour over vegetables. Place chicken pieces on top of veggies and slide into oven and bake 30 minutes.