Back in the Kitchen

It’s been a while since I’ve posted a recipe or, if I’m being really honest, cooked a full meal from scratch in our kitchen. Since one of our goals for 2014 is to cook more and eat out less perhaps it’s time to revive the ol’ blog with recipes and stories from our kitchen. Here goes nothing…

First, it helps to have a great playlist for motivation and impromptu dance breaks with a spoon as a mic. Oh wait. I’m the only one that does this? Forget I said anything.

But, if you do need a playlist, I found a great one. Unfortunately, I can only take credit for finding it, not for putting it together.

It will become my soundtrack for all cooking going forward, so if you’re coming over for dinner be prepared for music blaring from our front room so I can hear it in the kitchen.

My husband spent many of his formative years in a commercial kitchen and, since I apparently suck at getting all the dishes ready to serve at the same time, he is in charge of timing the dishes. He always succeeds in this area. Thankfully.

This week, we chose to cook grilled chicken with a basil-lemon drizzle and garlic rosemary roasted fingerling potatoes. We also had a side salad using a premade organic Italian salad mix and Newman’s Own Italian Dressing (because I was too lazy to whip up my easy scratch vinaigrette).

I started on the fingerling potatoes first and used this recipe from Designlovefest. These were the best roasted potatoes I’ve ever eaten and I definitely added it to our binder of go-tos for future reference. Adam kept saying how amazing they tasted and how perfectly cooked they were. #winning

While the potatoes were roasting away in the oven, I got started on the drizzle for the chicken and told Adam, ” Go forth and grill chicken”.

For the chicken, he seasoned boneless skinless chicken breasts with black pepper (he LOVES black pepper) and some chili powder, before grilling them to perfection.

For the drizzle I followed a recipe from Skinny Italian by (don’t judge) Real Housewife Teresa Giudice. This isn’t the first recipe I’ve made from her cookbook and it won’t be the last. This had a wonderful flavor that we both loved and it was quick to put together!

Basil Lemon Drizzle
from Skinny Italian

 Ingredients
  • 1/2 garlic clove
  • 1 cup packed fresh basil leaves
  • 1/4 cup fresh lemon juice (about 2 lemons)
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons water
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper (We added a bit more. Did I mention the hubs loves pepper?)

Directions

  1. In a food processor (we only have a mini-prep and it did the job), drop in garlic to mince.
  2. Add basil and pulse a few times to chop it.
  3. Add in the lemon juice, oil, and 2 tablespoons water and process until it becomes a thin sauce.
  4. Season with salt and pepper and pulse once more.
  5. Let stand at room temperature until ready to serve, no longer than one hour.

Yield: 6 tablespoons, about 4 servings

Once the chicken was grilled and the potatoes roasted, we plated our meals and ate up. Everything was delicious and we were quite happy to have leftovers, which we’re planning to finish off tonight 🙂

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Winner Winner Chicken Dinner

I’ve always loved cooking, but leftovers? Not so much. I mean, I can enjoy them for lunch the next day, maybe dinner too, but typically after one additional meal I’m totally over it and want something different.

Now that we’re married, and basking in newlywed bliss, it’s been wonderful to fix a recipe and know that it won’t go bad before I tire of eating it – because there’s 2 people to eat the leftovers!

Last week, as we began to decorate our little abode for Christmas I decided to get in the kitchen and cook a meal. It had started getting chilly outside and I wasn’t really in the mood for soup or chili. Thankfully, Pinterest came to the rescue with Lemon Roasted Chicken and Hasselback Potatoes.

The chicken was phenomenal. Both Adam and I devoured it. Adam even requested that it be a regular meal in my arsenal – I’m good with that!

We both thought the recipe could easily be adapted for chicken breasts, though I cooked it as directed using chicken thighs. In fact, we’ll probably try it with chicken breasts next time. Mmm…next time, my mouth is already watering just thinking about it.

Added bonus: the chicken was just as delicious reheated the next night for dinner!

Now, I’m not gonna lie and tell you the potatoes tasted as good as they looked coming out of the oven. I mean, they were good, but the flavors didn’t blend throughout and sometimes you were stuck eating plain roasted potatoes with no seasoning.Plus, they were a pain to slice and season thoroughly  – which probably explains why the flavors didn’t blend.

Next time, I think I’ll use the same seasonings but toss them with potato wedges or slices instead of the fanned whole potatoes.

Lemon Chicken

from Annie’s Eats

Ingredients:

  • 2 tbsp. lemon zest
  • 1/3 cup freshly squeezed lemon juice
  • 2 cloves garlic, crushed
  • 2 tsp. fresh thyme leaves
  • 1 tsp. fresh rosemary leaves, finely minced
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 2 lbs. of bone-in, skin-on chicken thighs or drumsticks
  • 2 tbsp. melted butter
  • Thinly sliced lemons, for garnished

Directions:

  1. Combine the lemon zest, lemon juice, garlic, thyme, rosemary, salt and pepper in a large zipper-lock plastic bag.  Seal the bag and shake well to blend.
  2. Place the chicken pieces in the bag with the marinade, pressing out excess air and sealing once more.  Refrigerate and let marinate for 2 hours.
  3. Preheat the oven to 425˚ F.
  4. Remove the chicken pieces from the marinade and transfer to a baking dish, skin-side up, reserving the leftover marinade.
  5. Brush the top of each piece of chicken with melted butter.
  6. Bake for 50-55 minutes, until the skins are crispy and well-browned.
  7. Halfway through baking, pour the remaining marinade over the chicken pieces in the baking dish.
  8. Once fully baked, cover loosely with foil and let rest 10 minutes before serving.

Baked Hasselback Potatoes

from Chicho’s Kitchen

Ingredients (serves 4):

  • 4 medium potatoes, scrubbed (leave skin on)
  • 4 cloves of garlic, thinly sliced
  • 3 tbsp of olive oil
  • salt
  • pinch of smoked paprika
  • 2 tbsp grated Parmesan cheese
  • chopped chives for garnish
Directions:
  1. Preheat the oven to 425˚F (220ºC).
  2. Slice each potato crosswise at 1/8-inch intervals, cutting to within 1/4 inch of the bottom. Be careful not to slice all the way through. The potato will fan out a bit as it bakes.
  3. Combine olive oil, garlic, salt, smoked paprika and parmesan cheese in a small bowl.
  4. Lay the potatoes on a baking sheet.
  5. Carefully insert pinches of this mixture in between the slits of the potatoes.
  6. Rub the outsides of the potatoes with residual oil.
  7. Bake for about 40-45 minutes. The inside should be cooked through and the outside of the potato should be a bit crispy.
  8. Garnish with additional parmesan and chives!