Tag Archives: potatoes

Chicken Stew with Olives and Lemon

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I am back! I have been a busy girl. I apologize for not posting in a while. I went to Germany for a wedding of a special couple in May. I hope to post on that trip after I get through all the photos.

Sunday, I got back from Las Vegas where we celebrate a 25th Wedding Anniversary. That trip was loads of fun. It was great getting to spend time with some High School friends. The weekend was way too short. They renewed their vows at Graceland Chapel. That was a hoot. Jon Bon Jovi was married there along with other celebrities. We found out the next day Jon Bon Jovi stopped by there to show his son where they got married. That would of been the icing on the cake to see him there. So much fun, great memories were made.

Before I left for Vegas, I golfed in league, this recipe was what we had for dinner after golf. I had to try it at home. It is delish!

Chicken Stew with Olives and Lemon
Adapted from Sunset Magazine – My Recipes

  • 2 lbs boneless, skinned chicken thighs, rinsed and patted dry
  • 4 tablespoons all-purpose flour
  • 3 teaspoons each salt and freshly ground black pepper, plus more to taste
  • 4 tablespoons olive oil
  • 5 large garlic cloves, minced
  • 2 tablespoon capers, drained and minced
  • Grated zest and juice of 2 lemon
  • 1 cup dry white wine
  • 32 oz  chicken broth
  • 2 pound Yukon Gold potatoes, scrubbed and cut into 3/4-in. cubes
  • 2 cans artichokes, drained and quartered *see note
  • 2 cup finely chopped flat-leaf parsley *see note
  • 2 cup pitted medium green olives

Cut each chicken thigh into 2 or 3 chunks. In a resealable plastic bag, combine flour, salt, and pepper. Add chicken, seal, and shake to coat.

2. Heat oil in a large pot over medium-high heat. Add chicken (discard excess flour) in a single layer and cook, turning once, until browned, 4 to 5 minutes total. Transfer to a plate.

3. Reduce heat to medium. Add garlic, capers, and lemon zest and stir just until fragrant, about 30 seconds. Add wine and simmer, scraping up browned bits from bottom of pan, until reduced by half, about 2 minutes. Add broth, potatoes, and chicken and return to a simmer. Lower heat slightly to maintain simmer, cover, and cook 10 minutes.

4. Add artichokes to pot and stir. Cover and cook until potatoes are tender when pierced. Stir in parsley, lemon juice to taste, and olives. Season with additional salt and pepper to taste. Serve hot, with lemon wedges on the side.

Note: I could not find the Flat Italian parsley at the local grocery. I prefer that kind of parsley to the curly stuff. I bought the curly stuff to put in there…but just could not put it in there. I cannot stand anything curly like that. It gives me heebie jeebies! It tasted fine without it!

The original called for frozen artichoke hearts, I could not find them either. Canned worked out fine.

You can find boneless, skinless thighs in grocery stores. Cut each thigh into 4 -5 pieces.

Put flour, salt and pepper into a plastic bag.

Add the chicken and toss around to coat the chicken with the flour mixture.

Brown the chicken thighs on both sides.

When brown, put on a plate.

While your chicken is browning, zest your lemon.

Mince your garlic and capers.

Add capers, garlic and lemon zest. I think I did this part wrong…but it turned out.

Add the wine.

Scrap up the yummy brown bits off the bottom of the pot.

Add the chicken broth, potatoes and chicken. Bring to simmer.

Cover, simmer for 10 minutes. Add the artichokes; stir. Cover and cook until potatoes are done.

Stir in olives, lemon juice. Season with additional salt and pepper.

This was good. I am not a big olive lover, but this was mighty tasty. I even ate the olives 😉

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Parmesan Baked Potato Halves = Delish!

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Sorry for being MIA for a while. I have been traveling and just plan busy.!

I have a question: Does this happen in your home?

Please tell me it does!

When we remodeled, I even bought the easy holder!

I saw this sign in a catalog a couple of years ago.

I think my family thinks this is true! I was tempted to buy it, but I thought it might a be a little tacky to put that in the bathroom 😉

I love potatoes among other things that are bad for you 😉  When I see a yummy potato recipe, I have a to try it asap. This one did not disappoint me. It was easy and good. I found the recipe on Fav Family Recipes. It has now become one of our Family Favs!

Parmesan Baked Potato Halves

  • 6 small potatoes, scrubbed and cut in half
  • 1/4 cup butter
  • grated Parmesan cheese
  • garlic powder
  • other seasonings (to personal preference)
  • Greek Seasoning or any of your personal favorite seasonings.

Preheat oven to 400 degrees. Melt butter and pour into a 9×13 inch pan and spread evenly across the bottom. Generously sprinkle Parmesan cheese. Sprinkle seasonings all over the Parmesan/ butter mixture to your taste. I sprinkled generously. Place potato halves face down on the butter and seasonings. Place in preheated oven and bake for 40 to 45 minutes. Cool for 5 minutes before removing from pan. Serve on a plate with a side of sour cream for dipping.

*NOTE: I needed to use 8 potatoes to fill the pan. Next time I am going to try to decreased the butter a bit or use olive oil instead. Which means it will decrease the calories a bit 😉 Hey, every bit counts!

Update: I found that I do not need to use any butter/oil. I just spray the pan with cooking spray first. These are fantastic using baby potatoes and serving as an appetizer. You must decreased cooking time.

Pour melted butter onto a jelly roll pan. Update: I found you can skip this step and just use cooking spray.

Shred your Parmesan cheese.

Spread cheese over the butter.

Sprinkle with your favorite seasonings. I am partial to Greek Seasoning. Garlic powder and pepper would be good. The combination you could use are endless.

Place potatoes, which have been cut in half, cut side down on top of the Parmesan/butter. Pop it into the oven.

Seriously, how can this not be good?

Parmesan Baked Potato Halves. We served it with sour cream.

I really need to work on my photography skills! I get so excited to try the dish…that I hurry up to much.

You could use small potatoes and serve it as an appetizer. I am sure you would have to decrease the cooking time a bit.

Those who follow me, know I adore crispy foods. These potatoes have a crispy cheesy goodness on top. I also have a confession to make, the four of us ate all 8 potatoes. Grace and Kate were suppose to put the leftovers in the frig. Somehow, there were not any left after they got done cleaning up 😉 Need I say more?

Even though I have not been posting, I have been cooking and taking photos. I promise to post more often.

~Relish Food, Life & Potatoes

Zinfandel – Braised Beef Brisket with Onions and Potatoes

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Greeting from FL, I am spending time with my brother. I will meet Samantha and Mark in Orlando on Tuesday for a pharmacy conference. I have been having a great time. This weather is making me anxious for spring to come to the midwest. I loaded some photos on here before I left so I could post a couple of times while I am gone.

I found this recipe in one of my Cooking Light Cook Books.  It is a perfect meal for a cold day….and it has to be healthy, it was in Cooking Light 😉

Zinfandel – Braised Beef Brisket with Onions and Potatoes

  • 2 cups zinfandel or other fruity dry red wine
  • 1/2 cup fat-free, less-sodium chicken broth
  • 1/4 cup tomato paste
  • 1 (2 1/2-pound) beef brisket, trimmed
  • 2 teaspoons salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • Cooking spray
  • 8 cups sliced Walla Walla or other sweet onion (about 4 medium)
  • 2 tablespoons sugar
  • 1 1/4 teaspoons dried thyme, divided
  • 6 garlic cloves, thinly sliced
  • 2 carrots, peeled and cut into (1/2-inch-thick) slices (I used baby carrots)
  • 2 celery stalks, cut into (1/2-inch-thick) slices
  • 1 1/2 pounds small red potatoes, cut into quarters
  • 1 1/2 teaspoons extra virgin olive oil
  • 1 teaspoon dried oregano
  • 1/4 teaspoon ground red pepper
  • Chopped fresh parsley
  1. Preheat oven to 325°.
  2. Combine first 3 ingredients, stirring with a whisk.
  3. Heat a large Dutch oven over medium-high heat. Sprinkle beef with 3/4 teaspoon salt and 1/4 teaspoon black pepper. Coat pan with cooking spray. Add beef to pan; cook for 8 minutes, browning on all sides. Remove beef from pan; cover and set aside.
  4. Add 1/2 teaspoon salt, 1/4 teaspoon black pepper, onion, sugar, and 1 teaspoon thyme to pan. Cook 20 minutes or until onions are tender and golden brown, stirring occasionally. Add garlic, carrots, and celery; cook 5 minutes, stirring occasionally. Place beef on top of onion mixture; pour wine mixture over beef. Cover and place in oven.
  5. Bake at 325° for 1 3/4 hours.

6.  While beef mixture cooks, place potatoes in a large bowl. Add 3/4 teaspoon salt, 1/4 teaspoon thyme, oil, oregano, and red pepper; toss to coat. Arrange in a single layer on a jelly-roll pan coated with cooking spray.

7.   Remove beef from oven; turn beef over. Place potatoes on lower rack in oven. Cover beef; return to oven. Bake potatoes and beef at 325° for 45 minutes or until beef is tender.

 8.   Remove beef from oven; cover and keep warm. Increase oven temperature to 425°. Place potatoes on middle rack in oven; bake at 425° for 15 minutes or until crisp and edges are browned.

9.   Remove beef from pan; cut across the grain into thin slices. Serve with onion mixture and potatoes. Sprinkle with parsley.

Note: I could not find brisket, so I went to Food Subs website. They said I could use a bottom round roast instead. That is what I used.

Ingredient Line Up.

Combine wine, chicken broth and tomato paste.

Sprinkle beef with salt and pepper. Add beef to pan, browning on all sides.

Remove beef from pan; add seasoned onions.

Cook until tender.

Add celery and carrots. Cook for 5 minutes.

Place beef on top of onion mixure; pour wine mixture over the beef. Cover and place in oven.

While beef is cooking, place potatoes (I added some carrots) in a bowl. Toss with seasonings.

Place in oven with the beef and and cook until tender.

Remove from oven when tender. Slice into thin slices.

Zinfandel – Braised Beef Brisket with Onions and Potatoes

 The potatoes were good, but I think this would have been really good with mashed potatoes. This dish tasted even better the next day.

Upside Down Potato & Onion Tart

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Holy Cow….this potato recipe is really good. My favorite potato recipes right now are this one, Roasted Greek Potatoes  and Crash Hot Potatoes.  This is the second time I have made these. The first time Mark and I made our New Years Eve dinner together instead of going out and then last night. Grace would have eaten the whole pan if I would have let her. There was not much left and I ate the rest for lunch 🙂 Sorry Grace.

I found the recipe on Pinterest. If you have not been to the pinterest site….you need too! If you need an invite, just let me know and I will invite you. I followed the recipe from Hizzoners website. I really did not change a thing, which is rare. It looks harder than it really is. So simple. The hardest part is finding Gruyere locally 😉

  • 2 1/2 tablespoons butter
  • 12 sprigs thyme, strip the leaves from the stems
  • 1 large onion, sliced somewhat thickly ( a tad more than 1/4 inch thick)
  • 1 lb. small red potatoes, washed and very thinly sliced ( I may have used a bit more than 1 lb. What you see in the photo is what I used.)
  •  2 tablespoons olive oil
  • 1/2 cup grated Gruyere
  • 1/2 cup crumbled feta
  • 1 cup grated mozzarella
  • sea salt and cracked black pepper

Preheat oven to 400°. Melt the butter in a 9-10 inch ovenproof frying pan (cast iron is great) over medium heat. Add the thyme and onion and cook for 5 minutes. Place the potato, oil, cheeses, salt and pepper in a bowl and toss to combine.

Top the onion with the potato mixture and bake for 45 minutes or until golden brown and cooked through. Turn upside down to serve.

Ingredient Line up...for some reason I thought Fontina cheese was in it. It is not.

See my new handy dandy mandoline ♥ Slice potatoes thin. Leave skin on. I am not a potato peeler. So, I usually leave it on. I am sure all the vitamins are in the skin 😉 See the gloves? That is so I do not slice a finger off!

Melt butter in cast iron skillet. Add onions and thyme. I did not have big onions, so I used 2 medium size. Cook for 5 minutes.

Meanwhile, toss potatoes, olive oil, cheeses, salt and pepper together.

After the five minutes, add potato mixture to the skillet.

Remove from the oven and turn up side down on a plate.

Oh, how I love crunchy things. Like I said I have made this twice and LOVED it both times. Both times, it looks a little brown after turning over….but it is still sooo good. I have a hot oven. I did not try to  make it until it looks like the original recipe’s photo and  deprive you of this recipe. So with that said…here is my photo.

Upside Down Potato Onion Tart....YUMOLA!

Oh, how I LOVE crispy potatoes!

I am heading to FL on Thursday to see my daughter, Samantha. I am so excited to see her and be in the warmth and sunshine.

I hope weather.com is right 😀

~Relish Food & Life!