Sun-Dried Tomato Chicken with Pistachios & Artichokes

 This recipe is from Shred Happens cookbook, So Easy, So Good. Perfect combo of sweet and savory with the crunch of the pistachios and tanginess of the sun-dried tomatoes. Great dish folks!

Ingredients:

• 1 cup artichokes marinated in olive oil
• 14 sun-dried tomato halves in olive oil, plus 3 tablespoons of the olive oil in the jar
• 3/4 cup toasted pistachios, plus more for garnish
• 3 cloves garlic
• 6 tablespoons fresh squeezed lemon juice, I always have in the freezer
• 1 1/2 tablespoon white wine vinegar
• 6 fresh basil leaves, plus more for garnish
• salt and pepper
• 2 pounds boneless, skinless chicken thighs
• 2 tablespoons EVOO
• 1 tablespoon smoked paprika
• 1 teaspoon baking powder
• crushed red pepper flakes to taste

Directions:

In a food processor, combine the artichokes, sun-dried tomatoes, 3 tablespoon oil from sun-dried tomatoes, pistachios, garlic, lemon juice, white wine vinegar, basil and salt and pepper.

Blend well, but slightly chunky. Set aside in refrigerator.

Coat the chicken thighs with EVOO and season with the smoked paprika and baking powder, salt and pepper. Massage well ensuring all the chicken is coated. Set in refrigerator for 2 hours. Bring back to room temperature before cooking.

Preheat oven to 425-degrees. 

Top each chicken thigh with the artichoke and sun-dried tomato mixture.

Bake for 35 to 40 minutes. 

Garnish with red pepper flakes and reserved pistachios and basil.

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Brownie Crisp

 

This is from Ronnie Woo on Food Network. Very easy to make gluten-free. Great with ice cream!

Ingredients:

• 6 tablespoon unsalted butter
• 1/4 cup chopped unsweetened chocolate
• 1/2 cup sugar
• 1/4 teaspoon vanilla extract
• 1 egg
• 1/4 teaspoon salt
• 1/4 cup flour (I used King Arthur gluten-free cup for cup)

Directions:

Preheat oven to 375-degrees. Line a 15x10 inch baking sheet with parchment paper.

Combine the butter and chocolate in a microwave-safe bowl. Microwave about 45 seconds. Stir and microwave in 15 seconds intervals if necessary.

Stir in the sugar, then vanilla and then the egg. Mix well. Add the salt and flour and mix until just smooth.

Spread the batter on prepared baking sheet using a icing spatula. You will spread fairly thin. There is a video on Food Network.

Bake for 30 minutes. I checked after 15 minutes and seemed to be done at 20 minutes for me.

Cut while brownies are still warm. Cool completely.

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Date Snickers Recipe

 

• 

No bake treat that truly taste like a snickers bar... Thank you Natasha's Kitchen!

Ingredients:

• 20 Medjool dates, pitted
• 3/4 cup semisweet or milk chocolate chips or whatever chocolate bar you have hanging around
• 2/3 cup creamy natural peanut butter
• 1/2 cup peanuts, chopped

Directions:

Line a baking sheet with parchment paper. Open the dates so the sticky center is facing up. 

Arrange the dates side by side on the parchment paper to form a rough rectangle. 

Place a piece of saran on top and press the dates with a rolling pin, ensuring all spaces are filled.

Remove the saran wrap and spread the peanut butter evenly over the dates.

In a microwave safe bowl, heat the chocolate until melted. I have a mode on my microwave to melt chocolate. Stir half way through. 60-90 seconds...

Drizzle the melted chocolate over the peanut butter. Spread into an even layer.

Sprinkle chopped peanuts on top and gently press into the chocolate.

Refrigerate one hour or 30 minutes in freezer.

Once set, cut int pieces.

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Carrot Ginger Soup

 

From Instagram...

Ingredients:

• 1 tablespoon EVOO
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 pound carrots, chopped
• 1 large sweet potato, peeled and chopped
• 4 cups chicken broth
• 1/2 teaspoon turmeric
• 1/4 teaspoon black pepper
• 1/4 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 small container plain Greek yogurt
• 1 tablespoon fresh lemon juice

Directions:

Heat oil in large stock pot. Add onion and saute till soft. Stir in garlic and ginger. Add carrots, sweet potato, turmeric, pepper, cinnamon and broth.

Bring to a boil, reduce heat and simmer about 20 minutes until vegetables are tender.

Blend with an immersion blender until smooth. 

Add some hot liquid to the yogurt and stir into soup. Add lemon juice.

Adjust seasonings. 

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Wild Rice and Mushroom Soup

 

Recipe from Dishing Out Health and it is delicious. Comfort food at it's finest!

Ingredients:

• 2 tablespoons EVOO
• 2 tablespoons unsalted butter
• 1 yellow onion, finely chopped
• 1 pound carrots, finely chopped ( called for celery which did not have, so used more carrots & onion)
• 8 ounces baby bella mushrooms, sliced
• 4 cloves garlic, minced
• 1 cup dry wild rice blend ( such as Lundberg)
• 1 tablespoon Italian Blend seasoning from Spice House
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 4 cups chicken stock or vegetable broth
• 3/4 cup half and half
• fresh ground Parmesan for garnish

Directions:

Heat oil and butter in large stockpot over medium-high heat. Add onions and carrot (celery if using) and cook for 8 minutes or until softened.

Add mushrooms and garlic and cook an additional 6-8 minutes.

Add dry, rinsed rice and lightly roast for 1-2 minutes. Stir in Italian Blend seasoning, salt and pepper.

Add broth and 1 cup water, stir well.

Bring to a low boil, cover and reduce heat to medium low and simmer 60 minutes, or until rice is tender.

With heat off, stir in  half and half that has been heated to warm. Adjust salt and pepper. I also added some coarse Lemon Thyme finishing salt.

Serve with fresh Parmesan.

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Middle Eastern Chicken & Rice

 

Who does not like yourself a power bowl! The recipe is Arash from Shred Happens. Lots of bold flavors, so delicious!

Ingredients for Chicken:

• 2 pounds boneless, skinless chicken thighs
• 2 1/2 tablespoons EVOO
• 1 tablespoon smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon thyme
• 1/2 tablespoon crushed red pepper
• 1/2 teaspoon cumin (I like more)
• 1/4 teaspoon ground cinnamon
• 2 tablespoon plain yogurt
• 5 tablespoons lemon juice
• Salt & pepper

Directions for Chicken:

Place chicken in a bowl and drizzle with the 1 1/2 tablespoons EVOO. Combine the paprika, garlic powder, thyme, red pepper, cumin and cinnamon and season the thighs. Combine the yogurt and lemon juice, salt and pepper and add the thighs.

Marinate for 4-6 hours in the fridge.

In a large skillet, heat remaining 1 tablespoon EVOO. Add chicken and sear for 4 minutes on each side, flip and cook another 1-2 minutes on each side again. Cook until internal temperature is 165-degrees. Set aside and keep warm.

Ingredients for the Salad:

• 1 red onion, thinly sliced
• 10 cherry tomatoes, thinly sliced
• 2 tablespoons chopped parsley
• 2 tablespoons sumac ( new herb for me, delicious)
• 5 tablespoons lemon juice
• salt & pepper

Directions for Salad:

Combine all and set aside.

Ingredients for the White Sauce:

• 1/4 cup yogurt (I used small container Greek plain yogurt)
• 3 tablespoons mayonnaise
• 1 tablespoon red wine vinegar
• 2 tablespoons chopped fresh dill
• Salt and pepper

Directions for White Sauce:

Combine all ingredients and let flavors meld in the frig. Great to use to make egg salad or salad dressing!

Place a serving of Baby Salad Mix in the bottom of the bowl ( my own addition) and then add cooked rice. I like Lundberg Wild Rice Mix. Add Chicken, Salad and then the White Sauce. 

Superb!

Spinach & Feta Tart

 Photo coming. This is from mumsfoodies on Insta. Truly yummy, easy recipe for lunch please.

Ingredients:

• 3/4 cup frozen chopped spinach
• 1 onion, chopped
• 3 eggs, beaten
• 4 scallions (green & white parts), chopped
• 2 teaspoons dill weed, parsley or herb of choice
• 1/2 teaspoon oregano
• 1/2 teaspoon garlic powder
• salt and pepper to taste
• 1/3 cup grated Parmesan
• 1 cup Mozzarella cheese, shredded
• 1 1/2 cup Feta cheese, crumbled
• 1/2 cup almond flour

Directions:

Preheat oven to 410-degrees.

Heat the onion and frozen spinach in a small skillet until softened and cooked. Set aside to cool.

Combine the rest of the ingredients and then add the cooled onion and spinach.

Line a 9x13 inch sheet pan with parchement and spread mixture to fit the parchment paper. I used an icing spreader. Trick is to get fairly thin.

Bake for 20-25 minutes.

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