Lemon Braised Chicken Thighs

Happy Monday everyone!  How was your weekend?

We didn't do much, I had to work on Saturday so Sunday ended up pretty lazy.  With the exception of getting out to play a game of tennis with some friends.  We got our butts handed to us - I blame it on Andy being my partner.  Hehe.

I've also been working on a re-design of the blog.  Of course, it's not quite finished yet, so I'll just have to keep you in suspense.  I also wanted to get a quick opinion about a possible name change.  I realize Andy can't be my "Fiance" for eternity, but I don't know whether to change the name of the blog or not.  I've already changed it once, and if I do change it again, it'll be for good.

So a couple names I've been playing around with are "Andy Likes It So It Must Be Good" (that way, regardless of what he becomes - i.e. my husband, there's no need for a change) and "Feeding Andy".  Either way, I know I'm going to be changing my URL (because frankly, my current one is a little long and ridiculous - which was bad planning on my part when I first made this blog).  So anyway, any suggestions are welcome so feel free to give me your input!

Ingredients:

Adapted from Tastespotting the Blog's recipe

6 boneless and skinless chicken thighs
salt and pepper, to taste
canola oil
1 onion, chopped
2 garlic cloves, minced
1/4 cup white wine
3 thai chiles, minced
2 Bay leaves
4 strips of lemon zest
juice from 1 lemon
1 teaspoon thyme
1 cup chicken stock
small handful of parsley, chopped

Preheat oven to 375 F and set a cooling rack atop a baking sheet.

Season the chicken thighs on both sides with salt and pepper.

Heat 1 tablespoon of canola oil in a large cast iron skillet (or other oven-proof skillet/pan) under medium high heat.  Add chicken thighs in one layer and cook until browned, about 4-6 minutes.  Turn thighs over and cook an addition 2-3 minutes to sear the meat.  Transfer the chicken to the cooling rack.

Reduce the heat on the cast iron to medium low and add onions.  Cook until they start to soften, about 2-3 minutes.  Add garlic and chiles and cook until fragrant, about 1 minute.

Pour in the wine and simmer for about 2-3 minutes, or until alcohol has burnt off.  Stir in bay leaves, lemon zest, lemon juice, thyme, and chicken stock.  Bring mixture to a boil, then reduce down to a simmer. 

Transfer skillet to the oven and cook for about 20-25 minutes, or until chicken is cooked through.

Remove from the oven and garnish with fresh parsley.

This was definitely one of those feel-good meals.  We served it with a mixture of roasted potatoes and beets.  Of course, it would be outstanding with skin-on chicken thighs, as the skin would crisp up - but we're trying to be a tad healthier over here, so we opted out of that. 

Hope you all have a great Monday and see you back here tomorrow afternoon!

Pizza Frittata

Happy Monday everybody!  It was an exciting weekend for sure!

 I went to an open house for the Culinary School I applied to and learned so many cool facts about the school:

- The head of the Professional Catering department was actually one of the heads of the catering for the past 2 Olympic games.
- The school is actually one of the Top 5 best Culinary Schools in America (it's not a large school, but I actually like that)
- One of their recent graduates is the personal chef to Jimmy Kimmel.

So yeah, just some fun facts, but most of all, the open house really proved to me that this is what I really want to do with my life.  I understand the long hours and the fast paced work environment, and I want it.  There's no greater feeling than really believing in yourself!

 Anyway, today is a major day for the blog.  The first EVER video!  So enjoy me and my nerdy-ness (I'd love to hear some feedback on this!) and the recipe is below!

Ingredients:

This is some seriously delicious stuff!

1 green bell pepper, seeded and chopped
8 oz. portobello mushrooms, sliced
1 garlic clove, minced
1/4 cup Newman's Own Family Recipe Italian Dressing
6 eggs
6 oz. cream cheese, softened
salt and pepper, to taste
2 tablespoons unsalted butter
about 10-15 pepperoni slices
1/4 cup Pecorino Romano cheese, grated
Newman's Own Tomato & Basil sauce, optional

In a medium bowl, combine green bell pepper, mushrooms, and garlic.  Drizzle Newman's Own Family Recipe Italian Dressing over mixture and toss to coat.  Let sit for about 5 minutes.

Meanwhile, in another medium bowl, combine cream cheese and eggs.  Beat on medium speed until combined, about 2-3 minutes.  Season with salt and pepper.

Heat a large cast iron skillet (or other oven-proof skillet) under medium high heat and melt butter.  Add peppers and mushroom mixture.  Saute vegetables until softened, but still slightly crisp, about 5-7 minutes.  Add pepperoni and then pour in egg mixture.

Cover skillet with lid (or, in my case, if you don't have one - some foil) and cook for about 5 minutes, or until center is almost set.

Meanwhile, preheat your oven broiler on high.

Uncover foil from skillet and sprinkle Pecorino Romano cheese over top.  Carefully place skillet in oven under broiler for about 2-3 minutes, or until top is starting to brown.

Cut into slices and serve with Newman's Own Tomato & Basil sauce on the side.

Verdict?  This was "awesome" - just like Andy said.  And of course, if Andy likes it... it MUST be good!  (I know, shameless plug - go me!)  Hehe.   Hope you guys had fun, I know I sure it!  Maybe I won't be such a dork in my next video!

Happy Monday and be back tomorrow to announce the CSN giveaway winner!

Disclaimer: I was provided a Flip video camera & an assortment of Newman's Own products as part of Foodbuzz's Tastemakers Program.  The opinions and recipe in this video/blog post are my own.