Sunday, March 24, 2013

Lemon Artichoke Chicken.......

The ten inches of snow we got on Tuesday has finally started to melt.   There is a feeling of renewal in the air.   To celebrate the season of regrowth I made this wonderful chicken dish.  The whole dinner tonight felt like a breath of spring.   Here is the recipe. Enjoy!

1 1/2 lbs. boneless, skinless chicken thighs
1/2 cup flour seasoned with 1/2 tsp. salt, 1/4 tsp. pepper, 1/4 tsp. dried oregano and dash sweet
4 tablespoons olive oil
1/2 cup white wine
1 cup low sodium chicken broth
1 can artichoke hearts
3 cloves garlic, minced
the juice from one lemon
the zest from lemon
handful of grape tomatoes
1. Coat chicken thighs in seasoned flour.  Shake off any excess flour.
2. Heat oil in a large heavy skillet over medium high heat and brown chicken on both sides, about 2-3 minutes per side.
3. Add wine, chicken broth and artichokes to skillet and bring to a boil. Cover, turn the heat down to low, and cook for 8 minutes. Uncover skillet and add garlic, lemon juice and zest and cook for 2 more minutes.
4. Remove chicken from sauce and bring sauce to a low boil. Cook for another 5 minutes or so until sauce has reduced a little.
5. Return chicken to skillet, toss in the grape tomatoes and cook until chicken is no longer pink.  About 5 to 7 minutes more.

The chicken was moist and pleasingly tangy from the lemon juice.  I served the chicken and artichokes with roasted red potatoes and steamed asparagus with lemon and grated fresh black pepper.  Delicious!

Monday, March 18, 2013

The Perfect Meatball.......

My sister Mary and my brother-in-law Rick made these tender and delicious meatballs for my nieces baby shower last weekend.  I have thought of nothing else but these meatballs since.  The recipe comes from Allrecipes.com. and I will never use another recipe but this one again.

Here is the recipe, adapted slightly with portions only.
  • 1 1/2 lb. ground beef
  • 1 lb. ground veal
  • 1 lb. ground pork
  • 4 cloves garlic. chopped
  • 3 eggs
  • 1 1/2 cup grated Pecarino Romano Cheese
  • 1/4 chopped parsley
  • 2 cups stale Italian bread crumbs
  • salt and pepper to taste 
  • 1 1/2 cups water
In the food processor, add the chopped garlic, stale Italian bread and parsley, process until bread, garlic and parsley have become crumbs. In a large bowl, add all the meats, eggs and cheese.  Next, empty the crumb mixture from the food processor into the meat bowl and start to mix while adding the water a half cup at a time.

 From into good size balls and bake for 30 minutes in a 350 degree preheated oven.

After the 30 minutes in the oven, simmer for an hour in your favorite sauce.  I used my quick home made summer sauce. (marinara) You've got to try these meatballs.  They were perfectly seasoned and tender enough to use a fork to cut through.

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