2 lbs. boneless skinless chicken thighs
3 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
½ teaspoon dried Greek oregano
¼ cup extra virgin olive oil
½ stick unsalted butter
1 medium onion, small dice
2 garlic cloves, minced
1 1/2 cups long grain rice like Mahatma brand
2 tablespoons tomato paste
3 cups low sodium chicken broth
1-2 tablespoons capers, rinsed
½ cup pitted green olives
½ cup roasted red pepper strips
Salt and pepper to taste
Optional garnish: chopped cilantro or parsley leaves
Put chicken thighs in a nonreactive bowl and season with a pinch of salt, a grind or two of black pepper and the olive oil, red wine vinegar and oregano. Let marinate while you’re organizing the rest of your ingredients, no more than half an hour.
Melt butter with olive oil in a Dutch oven or large lid pot then sauté onion over medium heat until it begins to soften. Add the garlic and cook just until you can smell its characteristic aroma and it turns opaque. Add the rice and stir well so the grains are coated with the fat. Let it sauté for a minute. Add the tomato paste and the broth. Stir well to mix. Add the remaining condiments. Taste the liquid. It should have a piquancy from the capers and olives. Add salt now if you think you need it.
Nestle the chicken thighs into the rice, adding any reserved marinade or juices. Bring the liquid to a simmer, cover the pot and cook either on top of the stove over low heat or in a 350 degree oven for about 40 minutes or until rice has absorbed all the liquid and chicken is cooked through. Taste for seasoning.
This is an easy weeknight dinner recipe that is also pretty enough to serve guests at a small casual dinner party. The citrus sauce is the perfect combination of savory and sweet. The leftovers (if you have any) are great for lunch the next day too! Enjoy!
4-6 boneless chicken breast cutlets (see notes)
1/2 cup flour
1/2 cup Chardonnay (or you can use white cooking wine)
1/4 cup freshly squeezed lemon juice
6 green onions (white and half of green section, chopped)
4-6 cloves of garlic, pressed or finely chopped
6-8 Tablespoons butter (divided)
Salt and freshly ground pepper to taste
Pat the chicken with a paper towel to dry. Season with salt and pepper as desired.
Lightly flour chicken and place into a large frying pan with approximately 3-4 T. butter melted in the pan and fry until golden brown about 5 minutes per side. Be careful not to burn the butter. Chicken will not be fully cooked. Place chicken in a warm oven while you make the sauce.
Add 3-4 T butter to pan. Saute the onions and garlic in the butter on low heat. Add wine and lemon juice. Simmer for about 5 minutes. Add the chicken to the sauce, cover and simmer for 5-10 minutes more or until fully cooked. Serve over rice. Yummy!
Chicken – you can purchase chicken cutlets or chicken breast fillets in your local grocery store or you can cut them yourself but slicing a boneless chicken breast in half to form thin patties.
Flouring Chicken – Place about 1/4-1/2 cup flour in a shallow baking dish. Dip and flip the chicken fillets into the flour to lightly cover them before cooking. This ensures that chicken stays both moist and tender.
recipe note: Balsamic vinegar comes in many forms. I recommend a higher quality one to get the fullest flavor. Many balsamic vinegars found in grocery stores are very thin – like water. Higher quality ones often found in specialty shops are aged longer and are slightly thicker (not as thick as balsamic glaze, but somewhere in the middle of the two).41-Olive offers many choices.
4-6 skinless boneless chicken thighs (or breasts if you prefer) kosher salt & freshly ground black pepper 2 tablespoons olive oil, divided 3 large garlic cloves, minced 1 pint cherry tomatoes, halved (I mix it up with the colorful heirloom variety) 10 large basil leaves, finely chopped 4-6 oz fresh buffalo mozzarella, sliced in 1/4-1/2 inch thick slices balsamic vinegar, to taste (My newest favorite is BlackCherry from 41-Olive)
Salt and pepper both sides of the chicken thighs or breasts and set aside.
In a large sauté pan over medium-high heat, warm 1 tablespoon olive oil. Add chicken, cover pan, and cook for about 10 minutes. Flip chicken breasts and continue cooking until the chicken is cooked thoroughly (or has reached an internal temp of 165°F).
While chicken is cooking, in a medium sauté pan over medium-high heat, warm remaining 1 tablespoon olive oil. Add garlic and cook for about 1 minute, or until fragrant. Add tomatoes and continue sautéing until tomatoes skin starts to soften/wrinkle, about 5 minutes. Remove from heat and stir in basil. Set aside.
Once chicken has reached desired doneness, top each chicken piece with 1-2 slices of mozzarella (depending on how thick you sliced it). Pour tomato mixture on top. Cover pan with lid once more and let the mozzarella melt, about 1-2 minutes.
Lastly, drizzle with a splash of balsamic vinegar and serve immediately.
As the weather starts to change, so does my cooking. Warm hearty soups replace summer’s repertoire of grilled and barbecued fare. This cozy soup recipe will warm you up this fall. It’s both satisfying and comforting.
Italian Sausage Soup
Yield: 6-8 servings
Prep Time: 20 minutes
Total Time: 1 hour and 20 minutes
1 lb. Italian sausage – mild or spicy (broken up out of skin or sliced with skin on) 1 large onion (cut into ½ inch dice) 4 cloves minced garlic (or more if you like) 1-16 oz. can crushed Italian tomatoes (or plain crushed tomatoes with a few shakes of Italian seasonings) 32 oz. chicken broth (Homemade if you can. See my favorite recipe here) 2 large (or 3-4 medium) zucchini (cut into a ½ inch dice) 2 T fresh basil (Use just 1 T if using dried Basil) 1/4 cup pasta noodles (like elbow macaroni) salt and pepper to taste
1. Brown sausage with onion and garlic in a medium frying pan (drain fat). 2. In a large pot, add crushed tomatoes, chicken broth, zucchini, basil, and pasta noodles. 3. Add sausage, onion and garlic mixture to the pot. 4. Simmer slowly for 1 hour. Enjoy!
Psst! Soup can be frozen for up to 2 months and then reheated for a quick weekday meal.
Low Carb Creamy Tuscan Chicken is rich and satisfying with lots of sun-dried tomatoes and spinach. I love the parmesan cream sauce. It is one of my very favorite low carb meals and it is perfect for the keto diet.
Prep Time 10 minutes / Cook Time 15 minutes / Total Time 25 minutes / Servings 4 / Calories 495
2 tablespoons olive oil
2 boneless, skinless chicken breast, cut in half horizontally
1 1/2 teaspoons Lemon Pepper Seasoning
1/2 cup chopped onion
3 garlic cloves, minced
1/3 cup white wine or chicken broth
1 cup heavy cream
1/2 cup freshly grated Parmesan cheese
1/2 cup sun-dried tomatoes (approximately 1/2 of a 4 oz jar )
1 teaspoon Italian seasoning
1/4 teaspoon garlic powder
2-3 cups baby spinach
2-3 medium zucchini squash, zoodles (optional)
Place olive oil in a large skillet over medium-high heat.Season chicken with lemon pepper.
Add chicken to skillet and cook 4 to 5 minutes per side, or until cooked through.Remove chicken and set aside.
Add onion to skillet and cook for about 3 minutes to soften.
Add garlic and cook 1 more minute.
Add white wine or chicken broth and cook until reduced just a bit and scrape up any browned bits from the bottom of the skillet.
Add heavy cream and bring to a simmer for 1 minute.Add Parmesan and stir until melted.
Add sun-dried tomatoes, Italian seasoning, and garlic powder.Stir in spinach. Cook and stir until spinach is wilted.Season to taste with salt and pepper.
Optional: Many italian dishes are served over a bed of pasta. I like to avoid the carbs and use zoodles instead. Make the zoodle noodles with either a mandoline or zoodle maker. Place on a paper towel to remove some of the excess water. Add 2 T of olive oil to a pan and heat on medium heat. Add zoodles to pan, and add salt and pepper to taste and stir for about 2 minutes. Add more slat/pepper to taste and stir again for two minutes or so until just a bit limp. Place zoodles on a plate and then add the chicken and sauce and serve.
2 tbsp olive oil or olive oil spray for a slimming friendly version
1 onion , finely diced
3-4 garlic cloves , minced
55 g | ½ cup sun-dried tomatoes , rinsed for slimming version
½ tsp salt
¼ tsp paprika
150 g | 1 cup dry orzo pasta
300 g | 10½ oz leftover cooked turkey or chicken , diced small
2 tbsp white wine or stock to deglaze pan, optional
500 ml | 2 cups homemade chicken stock
240 g | 1 cup reduced fat sour cream
60 g | 2 cups fresh baby spinach
2 tbsp freshly grated Parmesan cheese to serve (optional)
Lemon zest , to garnish (optional)
Salt and pepper to season to taste
STEP 1. Heat a tablespoon of oil (from the sun-dried tomatoes jar for extra flavour!) in a large frying pan.
STEP 2. Add the onion and stir to coat in the oil and cook the onion over low heat for 10-15 minutes, stirring occasionally. You want the onion to soften but not burn. STEP 3. Stir in the minced garlic, chopped sun-dried tomatoes, salt, and paprika. Sauté for a few minutes.
STEP 4. If the pan is getting a bit dry you can deglaze it with a splash of white wine/ vermouth (or chicken stock). STEP 5. Add the orzo pasta and stir to toast in the oil and seasonings.
STEP 6. Stir in the diced turkey (or chicken). STEP 7. Pour in the stock and bring to a simmer, scraping the bottom of the pan (orzo may have a tendency to stick).
STEP 8. Add sour cream and stir to combine. STEP 8. Cover the pan and cook for 12-15 minutes, stirring halfway.
STEP 9. Uncover the pot and use a wooden spoon to give it a good stir. The orzo should be cooked and the dish creamy and delicious. Add handfuls of fresh spinach, stirring into the creamy orzo until it wilts.
STEP 11. Grate some fresh Parmesan over the dish, check the seasoning and serve. SOOOO YUMMY!
1 lb fingerling potatoes, halved or quartered lengthwise
1 onion, cut in either slices or wedges
2/3 cup chicken broth
chopped fresh oregano for garnish
Preheat oven to 425 degrees F (220 degrees C). Lightly oil a large roasting pan or line it with foil.
Place chicken pieces in large bowl. Season with salt, and spices (if you don’t have fresh rosemary and oregano, you can substitute with dried herbs but only use one tablespoon of each instead (half of the fresh amount). Add fresh lemon juice, olive oil, and garlic. Place potatoes in bowl with the chicken; stir together until chicken and potatoes are evenly coated with marinade.
Transfer chicken pieces, skin side up, to prepared roasting pan, reserving marinade. Distribute potato pieces among chicken thighs. Drizzle with 2/3 cup chicken broth. Spoon remainder of marinade over chicken and potatoes.
Place in preheated oven. Bake in the preheated oven for 20 minutes. Toss chicken and potatoes, keeping chicken skin side up; continue baking until chicken is browned and cooked through, about 25 minutes more depending on size of chicken pieces). An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Transfer chicken to serving platter and keep warm.
Set oven to broil or highest heat setting. Toss potatoes once again in pan juices. Place pan under broiler and broil until potatoes are caramelized, about 3 minutes. Transfer potatoes to serving platter with chicken.
Optional: Place roasting pan on stove over medium heat. Add a splash of additional broth and stir up browned bits from the bottom of the pan. Strain; spoon juices over chicken and potatoes. Top with chopped oregano.
I stumbled upon this recipe for Moroccan Lamb Meatballs and made it last night after browsing Pinterest and I will definitely make these flavor packed meatballs again. These lamb meatballs are simple to make and there are some fabulous spices in them. I served them with a simple salad and homemade yogurt sauce. Store-bought Tzatziki is great too. Shout out to Claire @Sprinklesandsprouts for the recipe.
Prep Time: 15mins
Cook Time: 5mins
Total Time: 20 mins
1small onion (I used a red onion)
1sliceof white bread ( I used a slice of whole wheat bread)
1/2tspcracked black pepper
2-3 Tablespoons of olive oil
500g/1.1lb lamb mince(ground lamb)
Peel the onion and garlic and place them in a food processor, then blitz until you have an onion mush. Use a spatula to push the mixture down from the sides.
Crack in the egg and pulse mix until you have an egg mush.
Remove the crusts from the bread, rip it into small pieces and add it to the food processor.
Measure in the cinnamon, oregano, parsley, cumin, allspice, paprika, smoked paprika, black pepper and salt, then pulse chop until everything is well mixed. Remove the blade.
Place the ground lamb in a medium bowl. Add the mixture from the food processor using a spatula. Use your hands to squish and squash the mixture together until it is well mixed.
Once the mixture is well mixed, use two teaspoons to measure out a ball of mixture. Roll it around in your hands and then set the ball aside on cookie sheet or jelly roll pan.
I aim for 36 meatballs.
Heat the oil in a heavy based frying pan. Once it is smoking hot, reduce the heat to medium and add the meatballs. (Use a screen to prevent splatters and ease in cleanup).
Cook for 2 minutes and then roll them all about to cook the other sides. They will take about 5 minutes in total to cook.
Hint: I have a pretty packed spice cabinet so I had all the ingredients. If you don’t, you can take a shortcut and buy spice mix. Williams-Sonoma has Ras El Hanout in a jar that has a similar but not equal combination of moroccan spices that you could use instead. Just replace the cinnamon, cumin, allspice, paprika and smoked paprika and pepper with 1 Tablespoon plus 1/2 teaspoon of Ras El Hanout.