Rosemary Garlic Chicken Thighs with Roasted Herb Potatoes

 Rosemary Chicken Thighs with Roasted Herb Potatoes

I have come to a place in my life where time is still crunched and many dinners are too simple and store bought to blog about, but I want more.  I want elegant, beautiful, fragrant dinners to relish and enjoy and talk about for a few days.  This....is one of them. Takes about an hour, a little shopping, and totally worth while.  Let's get to it, shall we?

Ingredients

4 - 6 chicken thighs skin on, boneless or bone-in

1 - 2 pounds Yukon Gold potatoes, quartered

4 - 6 cloves garlic, diced

Fresh Rosemary, 6 large sprigs

4 fresh thyme sprigs

3 sprigs fresh oregano

1/2 teaspoon saffron fronds

salt and pepper

1 tablespoon smoked sweet paprika

4 + 3 tablespoons your favorite oil

This dish can be made in a slow cooker or a skillet with a cover. The best part is, while there is a little searing involved, the rest is done in one pot or skillet.  Alright, place the chicken thighs out on a large plate. Generously sprinkle both salt and pepper and paprika onto both sides of the chicken. Be sure to retain some for the slow cooking. Set the plate aside.  On a separate cutting board, slice each potato into fourths.

Now, in two separate skillets, add oil to the skillets; four tablespoons in the larger skillet, both skillets over medium-high heat.  When the oil ripples, place the chicken and potatoes into their perspective skillets. Turn the chicken after about four minutes, or when the seared side is just a little golden. As for the potatoes, when they begin to show golden colors, like the chicken, turn them over and add a little garlic , thyme and some fresh rosemary leaves. Fry to about four minutes more and then remove.  

At this point, add a little more oil to a pot or to a large skillet.  Add the potatoes to the high-sided skillet (let's just go with that for simplicity's sake).  Add some more fresh garlic, thyme and oregano, and twice as much fresh rosemary. Place the chicken atop the potatoes and add the remaining fresh herbs, garlic, two pinches of saffron and two or three of the larger whole sprigs of rosemary; after all, rosemary is the star of the show!  In addition, sprinkle pinches of the remaining salt, pepper and paprika over the chicken. Bring to medium-high heat.  When frying begins, reduce the heat to medium-low. Cover and simmer for 30 minutes. Check it in a few minutes, as you may need to reduce to low, depending on the calibration and elevation of your stove top.  

After 30 minutes, remove the chicken and potatoes to rest about five minutes, or, if you prefer, plate right away!  It'll be hot!  I added a little parmesan to the potatoes and chicken.  Serve with fresh garnish of your choice.  White wine would go best with this dish.  I prefer Chardonnay, myself. 

Thank You so much for your visit and time!  I am so grateful.  Now, Go Cook For Someone You Love!❤

~Martin

Your In-House Cook

My Foley

Caprese Stuffed Chicken Breasts with Saffron Rice and Grilled Peaches

 

Caprese Stuffed Chicken Breast with Saffron Rice and Grilled Peaches

Sometimes we want to have a bit of elegance at dinner without much fuss. Here is a version of caprese chicken with rice you can microwave with grilled peach slices. The prep is simple and the flavor is powerful, not to mention the aromas! Let's get to it, shall we?

Ingredients

2+ chicken breasts (1 per person)

8+ slices Italian salami (I prefer sopressata) 

3 leaves fresh basil, chopped plus 8 fresh whole leaves

4 cloves garlic*, diced

3 cups marinated mozzarella balls or...

2+ cups grated mozzarella

3 tablespoons extra virgin olive oil + 4 tbspn

salt and pepper

1 rounded tablespoon dry Italian seasoning

2 microwavable bags of Basamati Rice

1 pinch saffron per rice bag

1/2 teaspoon diced fresh garlic*

2+ fresh peaches, quartered

Using a chef's knife, make four or five cuts about an inch deep about an inch apart. Add a good drizzle, three or four rounds of evoo in a skillet over medium-high heat. Add a little salt and pepper and half of the dry Italian seasoning all over the chicken breasts and gently sear until the breasts turn golden. Remove the breasts and allow to cool, about ten minutes.  Prep the salami, mozzarella balls, fresh basil leaves, remaining spices, and preheat the oven to 375-degrees.  

Add one piece of salami that has been halved to each slice.  Add one large or two medium folded fresh basil leaves per slice. Add a little diced garlic to each slice on the chicken. When that has been completed, add a sprinkle of salt and pepper and dry Italian seasoning to the top of each chicken breast.  Place the breasts in a baking pan or oven-safe skillet. Add the mozzarella balls to each chicken breast over the stuffings. Now place the skillet or pan into the oven for 35 minutes. 

Now, using a grill pan or skillet, add butter or butter spray over medium-high heat.  Add the peach slices  when the butter begins to sizzle and grill the peaches.  Turn when the sugars release the peach and there are grill marks on them. Try not to turn too quickly. If the sugars have not developed and softened the meat of the peach it will tear when turning. 

Next, tear the seal of the rice packets and add a tiny splash of water and a pinch of garlic.  Usually, these packets need only one minute to cook, but please read the directions, just to be sure. 

After the timer goes off signaling the completeness of the chicken, and let the chicken rest about five minutes before serving.  When the rice is cooked, empty the rice onto the serving plates and add a pinch of saffron to each.  Add the peaches and the chicken after five minutes. Add white balsamic vinegar to the chicken and the peaches. Garnish with the remaining diced fresh basil and serve.

            Well, What are you waiting for?  Go Cook For Someone You Love!!!!

Thank You for your time and consideration!  I hope you make this, or some version of it that works for you.  Let me know what you do and how you like it!

~Martin

Your In-House Cook

Homemade Pasta Sauce with Ravioli

Homemade Pasta Sauce with Ravioli

Hello Friends!  

This recipe is so simple and easy, it is a true 30-minute meal, maybe even less.  Flavorful, easy, and aromatic, and you can effortlessly adjust the recipe to serve two or more hungry eaters. Let's get to it, shall we?

Ingredients

2 pints cherry or medley tomatoes

1 head garlic, halved

3 - 6 leaves basil, chiffonade cut

4 tablespoons EVOO

salt and pepper

Preheat the oven to 400-degrees. 

In an oven safe skillet or cast iron skillet, add the evoo, the tomatoes and the two halves of the garlic. Place the cut side into the evoo, then turn them over and sprinkle the tomatoes and the garlic with a little salt and pepper. Add about a fourth of the sliced basil to the tomatoes. Place in the oven for twenty to thirty minutes.  When about all of the tomatoes have popped, releasing their sweetness, and the garlic begins to turn a little golden, remove the skillet carefully.  Add the next two fourths basil to the skillet and let the sauce ingredients cool for about fifteen minutes. Place the sauce ingredients into a food processor and blend till smooth.  Set aside. 

Bring four cups to four quarts of water to a boil (four cups for two, four quarts for 4 or more) and salt generously. When the water comes to a roiling boil, add the ravioli or whatever pasta you are wishing to use, and boil till the pasta rises (if it is ravioli or tortelloni).  Now, pour the sauce into the skillet along with a drizzle of evoo and bring to medium heat. Use a spider or  hand-held strainer and add the pasta to the sauce skillet.  Toss with a wooden spoon until the ravioli has been fully coated. 

 Grate some Parmigiano-Reggiano or Pecorino-Romano cheese to each dish and enjoy!

Thank you for your time and consideration!  I am so happy you have come to visit my humble little site.  I am working on becoming more consistent with my recipe writing and posting.  Thanks, Again!

~Martin

Your In-House Cook

 

Beef Stir Fry

 

Beef, Shallot and Peppers Stir Fry with Udon Noodles

Everyone who knows me Knows that I love Chinese take out at least once per month. Having lived here for only a few months, however, we have not established where our favorite eateries are, especially not Chinese and Japanese food places. So, I decided to make something Asian inspired that we'd both love.  It's simple, quick and tasty.  Let's get to it, shall we?

Ingredients

1 steak, sliced (I used flank steak)

3 eggs

1 bunch scallions with greens or 2 shallots, sliced at bias

Your favorite Sauce:  Hoisin or Korean BBQ

2 bundles Udon noodles

1 yellow, red, green, orange peppers, sliced

4 tablespoons of Sesame Oil, or, your favorite

1 tablespoon chile paste or pinch of red pepper flakes

Salt and pepper

I use a wok often for meals other than Asian, but it was perfect for this beef, shallot and pepper dish.  

Bring the oil in a high-sided skillet or wok to a ripple over high heat, then add the beef.  Toss it around with salt and pepper for about three minutes. Push the steak to the sides and add the shallot.  Repeat: stir vigorously so as not to burn the shallot or onion. After three minutes, add the sliced peppers. 

Bring four quarts water to a boil in a pot and add the two bundles udon noodles. 

Boil the udon for ten minutes.  Strain the udon in a colander and set aside, covered with a towel. By this time, the stir fry should be quite done. The shallots should be near transparent and the peppers should have just a tiny bit of crispness to them. Add the Hoisin sauce and stir vigorously, making sure the entire mixture is coated in this delicious tangy, soy-based, almost barbecue-like sauce (it is SO much more than that)!

Add the udon to the wok or high-sided skillet and toss carefully. 

Use hashi (chopsticks) or forks to enjoy this healthy, flavor-packed meal by yourself, or, with your family and friends!  This recipe feeds four hungry people easily!

I want to Thank You - any of you - who take a moment to visit this post.  It's been a year since I started this post and a year it took me to finish. So much has happened in our lives since June 3, 2022.  I am thrilled to be back to writing again.  I am grateful to you All. 

~Martin 

In-House Cook

  

Stuffed Chicken Breasts

 

Stuffed Chicken Breasts

There are times in all of our lives when we are having special people over for dinner.  You may have planned it, or, as in many cases this holiday time of year, the guests just show up with your husband, kids, or wife!  C'mon ladies, we know about y'all gettin' all rowdy out there!❤  Real talk...you are cooking to impress, as this dish can be for a date night for two, or the way described below, it can easily feed up to four hungry eaters.  Let's get this show on the road!

Ingredients

2, 4 or 6 large b/s chicken breasts

salt and pepper

Dried Italian Seasonings

Fresh thyme and oregano

Fresh garlic, finely diced or grated

Italian Cheeses Mixed bag:

*Parmigiana

*Romano

*Asiago

*Smoked mozzarella

Salami, Coppa and/or Prosciutto

Preheat the oven to 375-degrees.

Use a sharp chef's knife to slice open the chicken breast, sliced horizontally starting on the thin side and cut carefully to the thick side.  Be careful to not cut all the way through.  The idea here is to open the breast like a book.  It will be stuffed and then be folded closed and fastened with a toothpick, or two. Once you have all of the chicken breasts you are serving sliced and opened like a book, cover the breasts and pound them out little so the meat tenderizes.   

Now, season both sides of the open chicken breasts with salt, pepper and dried Italian seasoning.  Of course, add whatever spices you like and spice them up your way!  Next, add some of the finely diced garlic, halves of prosciutto or lunch meat ham, add the salamis, add a little bit of fresh thyme and oregano, and lastly, the cheese mixture.  Close the chicken breast like a book and secure with two toothpicks.  Some of the cheese is going to ooze out while roasting, so put some more on top!  Whoa, this is going to smell and taste fantastic!

My neighbor, Bonnie, and her husband (who is a master gardener) gave me several types of chiles and peppers, and I used the little red jalapenos as garnish to roast. Place the stuffed chicken breasts onto a foil lined baking sheet that's been sprayed with non-stick evoo cooking spray.  Again, top with cheese and whatever garnish you'd like to roast onto the chicken (adds flavor!) and place the baking sheet into the preheated oven. Roast for 45 minutes. Use a thermometer to check for proper heat.  When done, garnish with whatever you wish.  I added fresh thyme, oregano and cinnamon basil.  Really, the cheese stole the show and the garnishes were perfect.  If you have big eaters, serve two to each guest.  If you have pickety bits eaters, serve them one breast along with rice.  Deliciousness!

What a simple, fantastically flavored meal for date night or holiday guests.  Enjoy!

As always, Thank You for your visit and for your time and consideration.  I am happy to have you here!

Now, Go Cook For Someone You Love!  

~ Martin

In-House Cook

Martin's French Toast Casserole

 

Martin's French Toast Casserole

I love French Toast and pancakes.  A few years ago, Morgan and I went to a restaurant on one of the piers in San Francisco and I'd had the Best French Toast ever.  It was layered, cut into a wedge, with fresh fruit and powdered sugar.  I have been thinking about that and craving it.  So, I decided to go big.  Here's my recipe.  

Ingredients

1 1/2 loaves Brioche

1/4 cup cinnamon 

1 cup sugar

10 eggs

2 - 3 cups milk

pinch of salt

1/3 stick butter + four tabs

fresh fruit:  strawberries, raspberries, blackberries

Preheat the oven to 400-degrees. 

In a smallish bowl, add the sugar and cinnamon and use a fork to mix thoroughly.  Next, in a large bowl, crack the eggs, add 2 cups milk and the sugar cinnamon.  Use a whisk to break the yolks and combine completely.  Remove the bread from its packaging, one whole loaf and one half loaf.  Cut a few stacks of bread (about 3 or 4 slices per stack) in half.  

Melt 1/3 stick of butter.  In a baking pan, use a brush to spread as much butter as needed to cover the bottom and sides of the pan.  

Add a layer of sliced brioche bread.  Pour some of the egg/milk mixture atop the layer of bread.  Repeat until you have three or four layers, pouring the egg/milk mixture between each layer and atop the final layer. 

If you wish, add some more cinnamon sugar atop the layers.  All up to you.  😆

Bake for 45 minutes.  Remove and let rest for about five to ten minutes. Plate however you wish;  I cut squares instead of wedges. Finally, add fresh fruit, cinnamon sugar or powdered sugar, and serve with pancake syrup, or honey.  I love Karo syrup and I used that while Morgan used maple syrup.  

With that, please enjoy your version of my French Toast Casserole!  Make it your own and serve your loved ones with this and warm their hearts and bellies!😃  

Thank You for your time and consideration.  I always appreciate your visits!

~ Martin

In-House Cook

Morgan and I.  i'm in the blue sweatshirt.

Seasoned, Seared and Gently Braised Brisket over Rice with Onion and Garlic

 

Seasoned, Seared and Gently Braised Brisket

Over Rice with Onion and Garlic

I had not had the best of luck making brisket that turned out more steak-like rather than shredded.  I do not have a smoker nor a grill (yet) but this recipe turned out really well, to everyone who is me.  The aroma was fantastic and the ingredients list, Spartan.  Minimalist. I served it over rice that I had mixed with the braised onion and garlic that had served as a braising bed for the brisket. I made sandwiches with the remaining slices as well as the flavor blasting protein in a bowl of udon noodles with scallions and egg.  Let's get to it, shall we?

Ingredients

1 smaller brisket (about 2.5 pounds), scored

2 large or 4 medium onions, coarsely chopped

6 cloves garlic, smashed or chopped into discs

1 box or can chicken broth 

Brisket Spice Mix 

1 rounded tablespoon salt

1 tablespoon black pepper

2 tablespoons smoked paprika

2 tablespoons granulated garlic

1 rounded tablespoon granulated onion

Jerk seasoned paste

White wine vinegar

Shoyu (soy sauce)

Add the spices to a bowl and combine it all with a fork or small whisk.  Add whatever binding ingredient you'd like to the spices bowl, sprinkle in white wine vinegar and vigorously stir or whisk into a paste.  I used Jerk seasoned paste (jarred) and shoyu and white wine vinegar. 

Believe it or not, This here, above, was the hard part!

****

Use a chef's knife or what ever sharp culinary knife you have, and score both sides of the brisket. Slice at one angle from one end to the other, turn the brisket and slice from the other angle so you have what looks like cubes on that side.  Repeat on the other side of the meat.  Next, use a spoon or spatula (or, your hands) and rub in the spice paste onto and into the scores.  Repeat on the opposite side.  Set the meat aside.  

Meantime, chop the onion and slice the garlic and set  them aside. Add three generous rounds of your favorite cooking oil to the pot you will use for braising over high heat. When the oil ripples, add the brisket.  Sear both sides, about eight minutes per side.  

Remove the brisket for a moment and add the onions and garlic to the pot. Sautee the mixture about six minutes, scraping the bottom of the pot with a wooden spoon.  The burnt on bits in the pot from searing the brisket is pure flavor! Add the brisket back to the pot.  Add two cups of chicken broth/stock or, two cups of hot water if you do not have any stock.  Beef broth is perfectly fine, instead of chicken broth. Bullion of either beef or chicken is fine, along with water. Add anotehr cup of stock or water if two cups is not enough. Add a splash of white wine vinegar to the liquid in the pot.  Bring it all to a boil.  Reduce the heat to simmer, cover, and let braise low and slow for three to four hours. 

As you can see, above, the brisket is only gently submerged in the liquid.  That is perfectly fine.  It will steam and gradually cook and the connective tissues will keep together, rather than fall apart. It will be juicy, soft but intact, like a steak. Not having a smoker or grill at this time, this was my next alternative. 

I digress.  Once the brisket is done, upwards of three to four hours, turn off the heat.  Remove the brisket to a plate to rest.  Use a spider or strainer to collect the onion and garlic from the pot and set on the plate with the brisket. Cut the brisket into slices and set aside. 

Plate with rice and the onion garlic mixture.  When I served myself, I used a spoon to mix the rice with the onions and garlic.  Such a wonderful aroma and flavor!  The brisket slices are the star of the show, and garnished with a little fresh rosemary, the dish is complete. Whether you serve it on a plate or, like me, in a bowl, it is a meal you're sure to fall in love with.  I did!

This dish takes a bit of time, but if you have the time, and things to do while the brisket is braising, this is a great dish to help you catch up either on your rest or allow you to catch up on household tasks.  In any event, I hope you make this dish and make it your own, whatever that entails.  That's the joy of cooking at home, you can make any recipe your own.  ❤

With that, Thank You so much for your time and readership.  You all mean so much to me, tremendously!

Now, Go Cook For Someone You Love!

~ Martin

In-House Cook