August 27, 2014

Garlic Broccoli Rabe

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Here's a recipe for some simple and delicious broccoli rabe. It's basically a recipe you can employ with any green, more or less. Enjoy!

Garlic Broccoli Rabe

Yield: 4 servings
Ingredients
  • 2 bunches broccoli rabe
  • 6 garlic cloves, sliced
  • 1-2 tablespoons olive oil
  • 1/2 teaspoon crushed red pepper
  • 1/4 teaspoon salt
  • 1/2 teaspoon black pepper (optional)
Cooking Directions
  1. Rinse and drain the broccoli rabe. Cut off and discard the tough ends and cut the rest of into 2-inch pieces.
  2. Heat the olive oil in a large pot or pan. Over low heat, cook the garlic, stirring occasionally, until golden brown. Remove the garlic and set aside.
  3. Add the broccoli rabe stems to the hot oil. Cook for 3-5 minutes, covered. Add the rest of the broccoli rabe, red pepper flakes, salt, and pepper and cook, covered, over medium low heat for 5 to 10 minutes, stirring occasionally, until the stalks are tender.
  4. Add the reserved garlic, season additionally to taste, and serve hot.

August 13, 2014

Roasted Chicken Thighs

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With this basic recipe for roasted chicken thighs, you'll have tender, juicy meat every time. Play around with the different options and let me know what works best for you. Personally, I like 2 tbs white wine and 2 tbs lemon juice. Enjoy!


Roasted Chicken Thighs

Yield: 4 servings
Ingredients
  • 1 lb boneless chicken thighs
  • 2 carrots, sliced
  • 4 garlic cloves, chopped
  • 1-2 any other root or roasting vegetable
  • 2 tablespoons olive oil
  • 4 tablespoons other liquids, such as lemon juice, white wine, etc.
  • 1 teaspoon dried herbs
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
Cooking Directions
  1. Heat the oven to 425°F. Place the chicken thighs in a large bowl. Add veggies to the bowl with the chicken. Add dried herbs.
  2. Add the garlic, olive oil, and other liquid to the bowl. Toss all the ingredients together, and add the salt and black pepper.
  3. Spread the chicken and veggies on a large baking sheet, arranging the veggies around the outside and placing the chicken pieces closely together in the center. Pour any remaining juices in the bowl over the chicken.
  4. Roast for 30 minutes, or until the chicken reaches an internal temperature of about 160°F. Take the pan out of the oven, and cover with foil. Let it rest for about 5 to 10 minutes before serving.