Chicken Thighs with Mushrooms and Leeks

I am going back to my old favorite with this recipe, chicken thighs. I think the thighs are the tastiest part of the whole chicken and they are always really inexpensive.








This recipe comes from Eating Well Serves 2, which is a fabulous cookbook for small portion meals.




Time to gather ingredients and start cooking. You will need some boneless and skinless thighs, mushrooms, a leek, some flour, chicken broth, dry white wine (I tend to use sauvignon blancs for cooking) and some dry or fresh tarragon.




chop up your leeks and make sure you get them clean as they can be gritty. I soak mine in water to be sure they get clean then drain them. A salad spinner works well for this if you have one, just drop the leeks in the basket, fill it with water and swish it around a bit. Then lift out the basket and all the dirty water stays behind.




If your mushrooms aren't pre-cut do that now also. I just bought the already sliced version.




Measure out your broth and wine.




Put the chicken on a plate and sprinkle with flour. Reserve any excess.




Heat some oil over medium high heat and get the chicken in the pan.




Brown them on both sides, this should take about 4-6 minutes total.




When it is browned, get it out of the pan and keep it warm under some foil or in a great Pyrex refrigerator dish. I have got comments that other folks are using and enjoying Pyrex as well!




When the chicken is out, add in some more oil and the leeks and mushrooms.




Let those cook for 6-8 minutes until tender.




Sprinkle with the reserved flour and give it a stir. Then pour on the wine and stock and some salt. Bring it to a simmer.




Get the chicken back in the pan and simmer for 4-6 minutes more, turning the chicken as it cooks. When its done, stir in the tarragon and you are ready to eat.




This was so amazingly good. I served it with some asparagus I steamed in the microwave and it was filling and tasted like something that was a lot more difficult to prepare than it was. This would be an impressive date night meal.

I got a question on the last post featuring the Spicy fish soup, Cioppini. Someone asked if salmon would be ok in it and I say most definitely. One thing I have learned with cooking is the recipe is just your guide, if you don't like something leave it out. If you have leftover of something, use it. I love all of your questions and comments so keep them coming!

Spicy Cioppini

This recipe is for a spicy fish stew that sounds very Italian, but was actually invented in California. I don't care who came up with it, I just want to eat it, so lets cook!








This recipe comes from the Eating Well Serves 2 cookbook.




Lets gather up some ingredients. You need some white fish, I used tilapia. You also need some scallops, tomato, sweet onion, potatoes, hot paprika, italian seasoning, pepper, salt, capers, white wine, water and some olive oil.




Cut up the potatoes and get them in a pot. Cover them with water and bring them to a boil. Once boiling, reduce heat and simmer for 10-12 minutes.




While the potatoes cook, slice up the sweet onion and dice your tomatoes.




Cut up the tilapia or whatever white fish you'd like.




defrost your yummy scallops.




Get some oil in a nice heavy pan, I am using my great Staub saucier pan.




Add in the fish, cook while stirring for just a couple of minutes.




Get the fish out of the pan and keep it warm. Mine stays warm in a cute little Pyrex casserole.




Next get your onions in and give them a stir. Pop the lid on and let those cook for 5-7 minutes.




Your potatoes should be done now, so get those out and drain them.




While your potatoes relax, add in the paprika, italian seasoning, salt and pepper to your onions. Give it a stir and let it cook for about 30 seconds.




Add in the tomatoes, wine and water and bring to a boil. Reduce heat to a simmer and let it cook for about 6-8 minutes stirring a few times.




It is starting to get delicious looking!!




Add in the potatoes and the fish, give it a stir.




Once it is heated through, you are ready to eat!




This delicious and spicy soup is a great dinner for a nice summer evening. Enjoy them while they last!

Creamy Farfalle with Asparagus

If there is one thing I crave often it is pasta. I just love it and there are so many variations and combinations you can do. This combo is delicious and so simple.








Get some water boiling and lets gather our ingredients. This recipe comes from the Everyday Food cookbook. You will need some asparagus, dill, grainy mustard, pine nuts, goat cheese and farfalle (bowtie) pasta. (I didn't have any fettuccine)




Cut the woody ends off of the asparagus and then chop it up.




In a dry and hot pan, toast up the pine nuts.




Keep these guys moving in the pan and keep an eye on them, they will burn in no time at all.




Get the pine nuts off the heat and set them aside. By now your water should be boiling so drop in the pasta.




When there is about 5 minutes left to go on the pasta, drop in the asparagus.




Reserve some of the pasta water to make the sauce. Mine is reserved in my cute Pyrex mug.




After the pasta and asparagus is cooked, drain it and get it back in the pan. Add in the goat cheese, mustard, dill, pine nuts and the reserved pasta water and give it a stir. Season with salt and pepper to your liking.




The tang of the goat cheese with the dill and the mustard just packs this pasta with tons of flavor. I really enjoyed this and it would be just as good with green beans or edamame if you're not into asparagus. Just a couple of more months and I will be able to turn my oven on again, but until then I am glad I have lots of great pasta combos to try!

Pork Sirloin Montreal with Fresh Corn

It is still hot in AZ, and will be for a while, so its time to break out the slow cooker. This is a great way to make tasty food without stressing out my AC. This is another sweet and savory meal, do I sound like a broken record? Sorry, I just love the combination.








You don't need much to make this tasty slow cooker dish. Gather up some paprika, tomato paste, coriander, garlic, onion, vodka, maple syrup and some pork tenderloin or other lean pork.




Rough chop the onion.




chop up the garlic.




crush up the coriander, I just use the bottom of the spice jar.




Cube up the pork.




Measure out the syrup and the vodka. Be sure to use real maple syrup, not pancake syrup.




get everything in the crock pot...




don't forget the pork...




give it a stir...




and say goodbye for 6-7 hours. Whatever you do, do NOT do work during these 6-7 hours or it will have a serious negative effect the outcome of the dish. Your best bet is grab the remaining vodka and make yourself a nice martini and find a great book. Set a timer in case a nap sneaks up on you as well.




After you are done with your book or your 6 hour nap, plate up the pork with your favorite veggie. I had some fresh local corn and it was an amazing dish. The pork was super moist and could have easily been shredded and served on a nice roll. Another sweet and savory combination that turned out delicious!