It’s summer and it’s hot out so avoiding the elaborate dinner becomes almost a necessity for most of us. Bon Appetit is here to help you out with 50 easy weeknight summer dinners so you don’t have to slave in the kitchen to have a good meal. Check it out!
Source: 50 Easy Weeknight Summer Dinners, So You Can Relax – Bon Appétit
The first real snowstorm of the season is upon us in my area of New York and most of the East Coast today. That means it is the perfect time to think about comfort food recipes that make you feel warm, cozy and full. Bon Appetit has put together 35 recipes that are some of your favorite comfort foods to get you through the cold weather this weekend and all winter long. Check it out!
Source: Comfort Food Recipes – Bon Appétit
For most of us, weeknight dinners can prove to be pretty tricky. Very often after a long day at work or school you may not have the energy to make a meal. Throw all of the after-school activities on top and it can make everything even more challenging. NYT Cooking has put together a bunch of recipes that you can make quickly and easily that make for great weeknight dinners for you and your family. Check it out!
Source: Easy Weeknight Recipes Recipes – NYT Cooking
Summer Family Dinner Ideas – Best Summer Dinner Recipes.
Easy dinners are great no matter what time of ywear it may be, but having some easy dinners to make are even better in the summer when it is too hot to spend hours in the kitchen or you just want something quick. Delish has 40 easy summer family dinner ideas for you to give you a little bit of everything to try and choose from to make dinnertime easy. Check it out!
Super Bowl Food Ideas and Party Recipes – Bon Appetit.
As we deal with a snowstorm here in my area of New York and then a family party later today, you can have a chance to look over some more great Super Bowl snack, appetizers and recipes for your party, to bring to a party or just to have for your own while you watch the game. Bon Appetit has all kinds of great ideas for your Super Bowl party guide for all of your favorite game-time snacks. Check it out!
Fall Soups and Stews – Photo Gallery | SAVEUR.
It is definitely that time of year when my attention (and perhaps yours) turns to warm, comforting meals like soups and stews. These make great tasting, nourishing meals that are perfect for you to make any time, like on the weekend to get ready to have for lunches or dinner during the week. Saveur Magazine has put together 60 soup and stew recipes so you can try just about anything that you like. Check it out!
I’ve been working pretty hard the last few days and I haven’t had much time to blog so I will try to get to it early today so I can get a recipe up. I have made a bunch of different things over the last few weeks that I hope to get up here, including some different chicken dishes that give you a little something different to do with a tasty and more inexpensive option for your meal. To me chicken thighs are the best part of the chicken and even more versatile than the famous boneless chicken breast. You get much more flavor from the thighs and you can buy them boneless and skinless if you choose, though you get even more flavor from the boned version and you can easily remove the skin and bones on your own if you life and chicken thighs are very affordable. Most of the time I get them for about 99 cents a pound so you can do really well with them. This particular recipe I tried, from Williams-Sonoma. is a simple herbed chicken thigh recipe that you can do in the slow cooker with a warm zesty potato salad as a nice side dish.
Herbed Chicken with Zesty Potato Salad
3 pounds skin-on, bone-in chicken thighs, trimmed of excess fat
Salt and freshly ground black pepper, to taste
2 tablespoons olive oil
1/2 yellow onion, finely chopped
4 garlic cloves, smashed
2 fresh thyme sprigs
2 fresh oregano sprigs
3 bay leaves
1/3 cup white wine
2 teaspoons white wine vinegar
1/3 cup chicken broth
For the Zesty Potato Salad:
1 teaspoon Dijon mustard
1 shallot, minced
3 tablespoons red wine vinegar
Salt and freshly ground black pepper, to taste
1/4 cup extra-virgin olive oil
20 small red potatoes
2 cups cherry tomatoes, halved
1 tablespoon finely chopped fresh oregano
For the chicken, pat the chicken thighs dry and season them generously all over with salt and pepper. In a large, heavy frying pan over medium-high heat, warm the olive oil. When the oil is hot, working in batches to avoid crowding in the pan, add the chicken, skin side down, and sear until the chicken pieces are a golden brown, about 4 to 5 minutes. Do not turn the chicken. Transfer the chicken to paper towels briefly to drain then transfer the chicken thighs to the slow cooker.
Add the onion, garlic, thyme and oregano and bay leaves to the same frying pan used for the chicken and saute everything over medium-high heat until the vegetables are just beginning to color, about 5 minutes. Pour in the wine and the white wine vinegar and stir the pan to scrape up and browned bits on the bottom of the pan. Stir in the chicken broth, 1/2 teaspoon of salt and several grinds of black pepper, then pour the contents of the frying pan over the chicken in the slow cooker. Cover the slow cooker and cook in the low setting for 4 hours until the chicken is very tender.
About 30 minutes before the chicken is done, make the potato salad. In a small bowl, whisk together the Dijon mustard, shallot, red wine vinegar, 1/4 teaspoon of salt and a few grinds of black pepper. Whisk in the olive oil until it has emulsified. Set the dressing aside.
Quarter the red potatoes and place them in a large saucepan with salted water to cover. Bring the potatoes to a gentle boil over medium-high heat and cook, uncovered, until the potatoes are just tender, about 8 minutes. Drain and transfer the potatoes to a serving bowl, drizzle the potatoes with about 1/3 cup of the vinaigrette and toss to coat the potatoes. Taste the potato salad and more of the remaining vinaigrette if desired. Let the potato salad cool slightly, then add the cherry tomatoes and oregano. Toss the salad to combine everything.
When the chicken is done, transfer the chicken to a plate and keep it warm. Remove and discard the bay leaves and the thyme and oregano sprigs. Let the braising liquid stand for a few minutes then skim off the fat with a large spoon. Divide the chicken thighs among warm individual plates and drizzle the chicken with some of the braising liquid. Mound the potato salad alongside the chicken and serve.
It is a very easy meal to put together thanks to the slow cooker and you end up with very tender chicken that has great flavor from the braising liquid. It pairs very nicely with the zesty potato salad, which has some nice zing from the mustard and red wine vinegar and the tomatoes add a nice touch to the salad. The chicken was even better the next day as a leftover for lunch when the flavors had a chance to meld even more.
That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!
It’s been pretty rainy and chilly here in our part of New York this week, so much so that the heat actually kicked in and came on the other morning, letting me know that the colder weather is rapidly approaching. It means I spend the early morning hours wearing my sweater around the house while I type away about various topics for my writing, covering everything from dental offices and travel tips to Thailand vacation spots and video gaming. Work has been busy lately and since the weather is cooler it is the perfect time to break out the slow cooker and make some soups or stews. This seemed like the perfect time to make this recipe from Cooking.com for chicken, carrot and sweet potato stew, a nice, thick, hearty stew that was easy to put together and has some great flavors to it.
Chicken, Carrot and Sweet Potato Stew
1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch cubes
1-2 large sweet potatoes, peeled and cut into 1/2-inch cubes
2 carrots, peeled and cut into 1/2-inch cubes
1 onion, diced
3 cloves garlic, peeled and minced
1 (6-ounce) can tomato paste
1 cup white wine
1 teaspoon dried thyme
2 bay leaves
Salt and freshly ground black pepper, to taste
Place the chicken, sweet potatoes, carrots, onion, minced garlic, tomato paste, white wine, thyme and bay leaves into the slow cooker. Stir the ingredients to combine everything well. Cover the slow cooker and cook the ingredients on low for 5 hours or until the vegetables are tender and the chicken is cooked through. Remove the bay leaves and put the stew into a large bowl or serve right from the crock of the slow cooker.
Believe it or not, that’s all there is to this recipe. It is very simple to put together and gives you a nice stew with a great tomato-based broth. I added in a couple of diced and peeled parsnips that I had on hand to get a little bit of extra flavor in there as well and I think you could pretty much add any fall vegetables that you really like, such as some diced butternut or acorn squash, to go along with the meal. You could always use chicken broth or water in place of the white wine if you did not want to use the wine and I think you could even substitute skinless, boneless chicken thighs for the breast meat if you prefer the dark meat or even use some stew beef instead of the chicken if that is what you prefer. Whatever you decide, it is a nice and simple mix that you can put in the slow cooker early in the day, set about your business and then have a great stew for dinner. I served this with some of the not quite whole grain baguette that I had made and it was perfect.
That’s all I have for today’s recipe. Check back next time for another new recipe and see what’s cooking. Until then, enjoy the rest of your day, stay dry, and enjoy your meal!
Pumpkinpalooza! 30 Days of Pumpkin Recipes | Williams-Sonoma Taste.
It’s fall and the leaves are changing, the weather is getting crisper and Halloween is right around the corner. It also means the pumpkins come to the forefront of everyone’s mind for this time of year and there are some great pumpkin recipes you can try to incorporate pumpkins into your meals. Williams-Sonoma has put together 30 pumpkin recipes so you can try something different with pumpkins each day. Check it out!
From Butternut Squash to Faux Pho, Soups to Make This Season – Bon Appétit. As the fall weather gets closer and closer I start to think more about making some, warm,comforting meals for dinner. This very often includes making an array of different types of soup that are perfect for the season and are great for dinners, lunches and leftovers. Bon Appetit has put together 31 soups that are great for this time of year. Take a look at the recipes and find your favorite one to try. Check it out!
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