Monday, June 21, 2010

Chicken with Artichoke Hearts

What a surprise, another recipe from Everyday Food. I seriously cook more from this magazine than anything else I subscribe to. I look forward to it every month.

I cut this recipe in half and had plenty for leftovers. This is another very simple but flavor packed chicken dish.

You will need, chicken, garlic, oregano, red pepper, crushed red pepper, red wine vinegar, artichoke hearts and feta cheese.

Slice up the peppers into nice strips.

Chop up the garlic.

Measure out the red pepper flakes and oregano.

Chop up the chicken.

Now we are ready to cook!

Get some oil in a pan on high heat. Brown the chicken on all sides, this should take about 10 minutes.

Reduce the heat to medium and add in the tasty garlic, red pepper and oregano. I have been watching a lot of the new Cooking Channel and love the way the British say Oregano, I hear it in my head that way when I type it now.

After a minute or two stir in the vinegar and scrape all the tasty bits from the bottom of the pan.

Add in the water and simmer for about 10 minutes.

Add in the artichokes and the peppers and continue to simmer for 5-10 minutes or until it is as thick as you would like.

Take it off the heat and stir in the cheese and you are done!

This is another easy weeknight meal that you can prep the night before and then just come home and cook. I mentioned earlier that I have been enjoying the Cooking Channel a lot, is anyone else out there watching and if so what is your favorite show? I really like seeing old episodes of Galloping Gourmet and I like the new show Everyday Exotic with Roger Mooking.

Monday, June 14, 2010

Chicken with Ginger

Happy Monday to you all! I hope you had a good weekend and are looking forward to this week. I am going to post another wonderful recipe from Everyday Food.

I cut this in half as I had no need for 4 servings, but one day of leftovers sounded fine. I served this over rice but I cheated and used the microwave kind, so I didn't have to worry about preparing that as well.

You will need some chicken, vinegar, sugar, ginger, garlic, onion, soy sauce and green onion. The green onion was late and missed the photo.

Chop up your onion and garlic.

Chop up your ginger, enjoy the wonderful fragrance it gives off.

Soak it in some water as this will take some of the bite out of the flavor. Ginger is a very bold taste if you have not cooked with it fresh before.

Mix your soy sauce, vinegar and sugar and set aside.

Chop up your green onion.

And finally, chop up your chicken. I always use a separate board for chopping my raw meats.

Now that we are all prepped you can start to cook. Get some oil in a pan and get it hot.

Brown the chicken for 6-8 minutes. If you are making the full recipe you will need 2 pans or to do this in batches.

When the chicken is browned get it out of the pan and set it aside.

Add in the onion, garlic and ginger and cook for about 8-10 minutes. Add in the soy sauce mixture and cook a couple of minutes until it thickens.

Add the chicken back in and cook until it warms back up, just a minute or 2.

Get it off the heat and stir in the scallions and you are done!

This dish brings so much flavor in a short amount of time, which we all need after a long day at work. A lot of this could be prepped the night before and when you get home you can just start cooking.

I hope you all have a great week.

Friday, June 11, 2010

Peanut and Spice Crusted Pork Tenderloin

If there is one thing I love just as much as chicken thighs it is pork tenderloin. It can be expensive so I just wait until it goes on sale and divide it up and put it in my freezer.

This recipe came out of Everyday Food but was an advertisement for Turning Leaf wine. Apparently it pairs well with something they sell! Preheat your oven to 350° and lets get cooking.

Again, this is a recipe that does not require a lot of ingredients or prep. This is a great solution for a weeknight meal. You will need peanuts, ginger, coriander, olive oil, honey, mustard and a pork tenderloin.

First step, chop up some peanuts. I had to borrow these from the hubby's stash.

Combine the honey and mustard and admire that great orange dots bowl in the background.

Get your peanuts in that bowl and combine with the coriander and the ginger. Add some salt if your peanuts were unsalted.

Get some oil going in an ovenproof skillet.

Brown up the tenderloin and get him out of there.

While that cools a little get your peanuts on to a plate or some foil.

Smear the pork with the honey mustard mixture.

Then send it for a roll in the peanuts.

Get it back in the pan and pop it in the oven for 25-30 minutes. While it cooks you can make a side dish. I just warmed up some frozen peas with some leftover rice I had in the fridge. Season with a little olive oil and salt and pepper. I suppose you could also wash your prep dishes while you wait also.

When the time is up, you can check the temperature with a thermometer if you have one, I have one that the hubby got me a couple of years ago at Christmas and I love it. It is an all clad thermometer with a probe that goes in the meat but the thermometer can sit outside the oven. Alton Brown uses one a lot on his show Good Eats. Anyway, back to the food, look at the golden and toasty peanuts!

This was easy and so tasty. This is a great introductory recipe for making pork tenderloin if you have never tried it.

Saturday, June 5, 2010

Lemon Parsley Pork Chop

This super simple recipe comes from Everyday Food magazine, one of my favorites.

You just need a few ingredients. Fresh parsley, lemon, garlic, a pork chop, salt and pepper and some water. You can also see I halved some brussels sprouts to have as a side.

This is so easy to prep. Chop up your parsley.

Zest your lemon. I use a Microplane Grater/Zester and I cannot tell you how much I love this tool. I use it for zesting lemons, grating cheese, grating ginger and garlic and for grating nutmeg. Mince your garlic and get that in there with some salt and pepper.

Heat up some olive oil in a skillet while you season the pork chop with salt and pepper. I have been experimenting with seasoning my meat with salt and pepper hours before I am ready to eat, I will let you know if it makes a difference after some more study.

Get the chop in the pan and brown it, 2-3 minutes per side.

Looking tasty already!

Add 1/2 cup of water to the pan and bring to a boil. Reduce the heat and cover it up. Cook it for 8-10 more minutes over medium low. While that cooks you can make a quick side of steamed veggies using the Johnson S C Inc 95692 Zip'N Steam Ziploc Bag that I am always going on about. I seriously love these things.

Take the lid off your pork and you are ready to eat!

Plate the pork chop and cover with the parsley and zest mixture you made earlier. Drizzle it with a little of the yummy juices in the pan and you are done. Quick, simple and full of flavor.

Thanks again for all of your wonderful comments and tips. I have been getting more brave with cooking on my electric stove and have some 'real' cooking planned for this weekend. Wish me luck!