February 21: Big, Thick, Hearty Thighs Spanish Style

2 tablespoons extra-virgin olive oil
4 boneless, skinless chicken thighs
   Salt and freshly ground black pepper
1 small yellow onion, thinly sliced
5 garlic cloves, chopped
1 teaspoon dried thyme leaves
1/3 pound chorizo, casings removed, thinly sliced
1 cup dry white wine
3 cups chicken stock or broth
3 medium to small red bliss potatoes, cut in half and then thinly sliced
1 cup frozen peas
1 8-ounce jar roasted red peppers, drained and chopped
   Zest and juice of 1 lemon
1/4 cup fresh flat-leaf parsley leaves, chopped
   Crusty bread, to pass at the table
   Arugula or spinach salad

Preheat a large skillet or wide soup pot over medium-high heat and add the EVOO. Season the chicken thighs liberally with salt and pepper. Add the chicken to the skillet and brown on both sides for 3 minutes.

Scoot the browned thighs to the edges of the pan, making some space in the center of the skillet. Add the onions, garlic, thyme, chorizo, salt, and pepper. Cook, stirring frequently, for 2 minutes.

Add the wine and chicken stock, turn the heat up to high, and bring the mixture up to a simmer. Add the potatoes and stir everything together. Cover the pan with a lid or a piece of aluminum foil and simmer for 10 minutes.

Remove the lid and continue to cook for another 5 minutes. Add the peas, roasted red peppers, lemon juice, lemon zest, and parsley, and cook for 1 more minute to just heat the peas through. Serve with crusty bread.

4 SERVINGS

This recipe is a variation on the master recipe: "Big, Thick, Hearty Thighs... And that's a Compliment." I don't like this one as well. Something about the flavors of the chorizo and peppers that don't meld well with the other spices and seasonings. It's not horrible, but I probably wouldn't make this variation again.

I changed the recipe from 8 thighs to 4, since there is more meat in there. I also changed the fresh thyme to dried, and I added salad to the ingredient list.

February 20: Chicken with Wild Mushroom and Balsamic Cream Sauce

   Coarse salt
1/2 pound orzo pasta
2 tablespoons extra-virgin olive oil
4 6-ounce boneless, skinless chicken breast halves
   Coarse black pepper
2 tablespoons unsalted butter
12 cremini mushrooms, sliced
12 shiitake mushrooms, stems removed and sliced
12 white mushrooms, sliced
2 large garlic cloves, chopped
1 teaspoon dried thyme
2 large shallots, thinly sliced
2 tablespoons all-purpose flour
1 1/2 cups chicken stock or broth
1 tablespoon balsamic vinegar
3 tablespoons heavy cream or half-and-half
1/4 cup fresh flat-leaf parsley leaves, chopped

Heat a large pot of water to a boil. Salt the water and add the orzo. Cook until al dente.

Preheat a large nonstick skillet over medium-high heat and add the EVOO. Season the chicken liberally with salt and pepper and add to the hot skillet. Cook the chicken for 5 to 6 minutes on each side.

Remove the chicken from the pan and cover with foil to keep warm.

Return the skillet to the heat, reduce the heat a bit, and add the butter. Once the butter melts, add the mushrooms and cook, stirring occasionally, for about 4 to 5 minutes.

Once the mushrooms are brown, season with salt and pepper, then add the garlic, thyme, and shallots. Cook, stirring occasionally, for about 2 minutes, or until the shallots are wilted.

Sprinkle the flour into the pan and cook for 2 minutes more. Whisk in the stock, balsamic vinegar, and cream. Turn the heat up to high and simmer for about 2 minutes, or until thickened.

Slice the chicken on an angle. Add the chicken back to the skillet to heat up with the parsley, about 1 minute.

To serve, pile the orzo on dinner plates and top with the sliced chicken and sauce.

4 SERVINGS

Just thinking about this dinner makes my mouth water. Doesn't just the name of it make you want to eat it right now? "Chicken with Wild Mushroom and Balsamic Cream Sauce?" I know I want some and I just ate 2 helpings of it. It definitely lives up to its name. It is so good. Just a touch of balsamic vinegar and cream in a thick mushroom sauce with grilled sliced chicken goes so well with the orzo. I can't wait for tomorrow's leftovers :)

As always, I changed the recipe to say dried thyme instead of fresh (I got a big thing of it from Sam's and it's lasted me quite a while). I used half-and-half because I had some from the cider vinegar chicken with smashed potatoes. Other than that, the only change I would make would be to slice your mushrooms while the chicken is cooking instead of before. That way, you're making better use of your time (unless, like me, you need to wash up some dishes during that time).

February 19: Big, Thick, Hearty Thighs... and That's a Compliment!

2 tablespoons extra-virgin olive oil
6 boneless, skinless chicken thighs
   Salt and freshly ground black pepper
1 small yellow onion, thinly sliced
5 garlic cloves, chopped
1 teaspoon dried thyme leaves
1 cup dry white wine
3 cups chicken stock or broth
3 medium to small red bless potatoes, cut in half and then thinly sliced
1 cup frozen peas
   Zest and juice of 1 lemon
1/4 cup fresh flat-leaf parsley leaves, chopped
   Crusty bread, to pass at the table
   Arugula or spinach salad

Preheat a large skillet or wide soup pot over medium-high heat and add the EVOO. Season the chicken thighs liberally with salt and pepper. Add the chicken to the skillet and brown on both sides for 3 minutes.

Scoot the browned thighs to the edges of the pan, making some space in the center of the skillet. Add the onions, garlic, thyme, salt, and pepper. Cook, stirring frequently for 2 minutes.

Add the wine and chicken stock, turn the heat up to high, and bring the mixture up to a simmer. Add the potatoes and stir everything together. Cover the pan with a lid or a piece of aluminum foil and simmer for 10 minutes.

Remove the lid and continue to cook for another 5 minutes. Add the peas, lemon juice, lemon zest, and parsley, and cook for 1 more minute to just heat the peas through. Serve with crusty bread and salad.

4 SERVINGS

I did not remember this chicken recipe being so good the last time we made it. It was really good tonight. I changed the recipe to 6 instead of 8 thighs. That would be 1 1/2 per person. I can't eat 2 whole thighs in 1 meal. The other thing I changed was to use 1 teaspoon of dried thyme instead of 1 tablespoon fresh. And I added salad to the ingredient list when she suggests the salad before the ingredients. I always forget it when it's up there. Tonight was no different :) I forgot the salad. I really like the combination of flavors in this recipe (I think it's the wine and the lemon that makes it). And you can never go wrong with crusty bread with butter!

February 17: Sausage and Spinach Pastry Squares with Cherry Tomato-Arugula Salad

4 tablespoons extra-virgin olive oil
1 pound bulk sweet Italian sausage
1 small yellow onion, finely chopped
1 teaspoon dried sage
   Salt and freshly ground black pepper
2 sheets frozen puff pastry, defrosted
4 tablespoons Dijon or spicy brown mustard
1 10-ounce box frozen chopped spinach, defrosted
   Zest and juice of 1 lemon
1 cup grated Parmesan cheese
1 pint cherry tomatoes, halved
2 tablespoons red wine vinegar
1 large shallot, finely chopped
1/4 cup fresh flat-leaf parsley leaves, chopped
2 bunches of arugula, cleaned and trimmed of thick stems (about 4 cups)

Preheat the oven to 400 degrees F.

Heat a medium nonstick skillet over high heat with 2 tablespoons of the EVOO. Add the sausage, breaking it up with the back of a spoon ensuring all the big chunks become small ones. Add the onions, sage, salt, and pepper. Cook, stirring occasionally, until the sausage is browned, 4 to 5 minutes. Once the sausage is brown, remove the skillet from the heat and drain the excess fat.

Cut each of the 2 sheets of puff pastry into 2 equal rectangles. With a pastry brush, paint the Dijon mustard on the top of each piece of pastry. Refrigerate the mustard-painted pastry until the sausage is ready.

Arrange the defrosted chopped spinach in the center of a kitchen towel, wrap the towel around the spinach, and squeeze out the excess liquid.

Put the spinach in a mixing bowl, add the lemon zest and Parmesan, and season with salt and pepper. Add the sausage mixture to the spinach and incorporate well.

Arrange the pastry rectangles on a cookie sheet. Place a quarter of the sausage-spinach filling on the bottom half of each piece of pastry. Fold the pastry over the filling, gently tugging at the pastry to cover the filling.

Using a fork, firmly crimp the edges.

With a sharp knife cut two inch-long slits in the top of each pastry. Bake for 12 to 15 minutes, or until the pastry is golden brown. While the sausage and spinach squares are baking, prepare the cherry tomato-arugula salad.

In a salad bowl, combine the cherry tomatoes, salt, pepper, the remaining 2 tablespoons of EVOO, the red wine vinegar, lemon juice, chopped shallots, and parsley. With a fork, lightly crush some of the cherry tomatoes.

Once the sausage and spinach squares are cooked, add the arugula to the tomatoes, then toss to coat.

Serve the sausage and spinach squares right on top of a generous helping of the tomato-arugula salad.

4 SERVINGS

This meal is like something I might order in a restaurant. You know those meals that you order because you would never make it at home? Well, I thought I'd never make anything like this, but it really wasn't that hard. I did forget something though. I forgot to add the cheese into the filling before I filled and baked the squares. Oops. Oh well, we just opened up our squares at the tables and sprinkled in the cheese. It was still good.

I used dried sage instead of fresh, I used Dijon mustard, I used Parmesan instead of Parmigiano, I used grape tomatoes instead of cherry, and I used mixed greens instead of arugula. Those really aren't very big changes to the recipe. It was very good, and this will be one of those recipes I try to make every year!

February 18: Pasta with Swiss Chard, Bacon, and Lemony Ricotta Cheese

   Coarse salt
1 pound cellantani or other ridged short-cut pasta
   Freshly ground black pepper
2 tablespoons extra-virgin olive oil
5 slices bacon, coarsely chopped
3 or 4 garlic cloves, chopped
1 small yellow onion, chopped
1/2 teaspoon crushed red pepper flakes
1 bunch of Swiss chard, cleaned and coarsely chopped
1 cup chicken stock or broth
1 cup whole-milk ricotta cheese
   Zest and juice of 1 lemon
1 cup grated Parmesan cheese, plus some to pass at the table

Bring a large pot of water to a boil for the pasta. When the water comes to a boil, add salt and cook the pasta al dente.

While the pasta cooks, preheat a large, deep skillet over moderate heat. Add the EVOO and bacon and cook until the bacon crisps, about 3 minutes.

To the bacon add the garlic, onions, salt, pepper, and crushed red pepper flakes and cook, stirring frequently, for 5 minutes, or until the onions are lightly caramelized.

Add the chopped Swiss chard, toss to coat, and wilt the chard down.

Turn the heat up to high and add the chicken stock and a couple of ladles, about a cup, of the starchy, boiling water from the cooking pasta. When the liquid comes up to a boil, reduce the heat and simmer for 6 to 7 minutes.

In a small bowl, combine the ricotta with the lemon zest and season with salt and pepper. Place 1/4 cup of the ricotta mixture in the bottom of each of 4 pasta bowls and reserve.

Add the lemon juice to the Swiss chard. Drain the pasta well and toss with the greens for a minute or so to let the juices absorb into the pasta.

Turn the heat off and add the grated Parmesan cheese to the pasta and greens and continue to toss to distribute.

Serve the pasta immediately, dishing it up on top of the ricotta cheese.

Stir the lemony ricotta up in your bowl to mix with the pasta.

6 SERVINGS

Well, if you're wondering why I skipped a day, today's meal is Sausage and Spinach Pastry Squares. I made that before and Mark really liked it. So, since Friday is his "comfort food" day, I'll be making that for him tomorrow, and then I won't have to skip any recipes. Aren't I smart?

I have never cooked Swiss Chard before. I made this recipe before, but probably with Kale. I actually really like Swiss chard! It's not nearly as bitter as Kale. And it's very pretty.

I used shells instead of cellantani (they didn't have it in the store). I just used a dash of red pepper flakes for the tiniest kick. I didn't want to burn our mouths out. I changed the recipe to use Parmesan cheese instead of Parmigiano-Reggiano. Rachael Ray says this is 4 servings, but you can definitely get 6 out of it.

This is a really good meal, however I like the pasta better without the ricotta cheese. RR says "In this dish, the hot pasta is served atop a mound of lemon-flavored ricotta cheese. The heat from the pasta will warm the cheese and send the lemony scent straight to your nose." It's ok, but I just don't like the flavor and texture of the ricotta that much. Tomorrow, we'll have leftover pasta, so we'll try it without the ricotta. The Parmesan is good enough. The pasta shells worked well, too. I like how they trap in the flavors.

February 16: Couple-of-Minute Steaks and Potato Ragout

4 minute steaks or cube steaks
3 tablespoons Worcestershire sauce
   Freshly cracked black pepper
4 tablespoons extra-virgin olive oil
2 medium-size baking potatoes, scrubbed clean and cut into 1/4-inch dice
   Coarse salt
2 teaspoons dried thyme
1/2 teaspoon dried rosemary
1 small yellow onion, finely chopped
3 large garlic cloves, chopped
1/2 cup dry white wine
1 cup chicken stock or broth
1/2 pint cherry tomatoes, cut in half
1/2 cup fresh flat-leaf parsley leaves, chopped
2 tablespoons cold unsalted butter

Season the minute steaks with the Worcestershire sauce and some pepper. Let the steaks hang out while you start the potato ragout.

Preheat a large nonstick skillet over medium-high heat with about 2 tablespoons of the EVOO. Add the diced potatoes to the skillet and spread them out in an even layer. Season the potatoes with salt and pepper and let them brown for about 2 minutes, resisting the urge to shake or stir the pan.

Once browned on one side, go ahead and give the skillet a stir and a shake. Then leave it be for another 2 minutes. Add the thyme, rosemary, onions, and garlic and cook, stirring frequently, until the onions start to look translucent, about 3 minutes.

Add the white wine and chicken stock, bring the mixture up to a simmer, and cook until the potatoes are tender, 5 to 6 minutes more.

Once the potatoes are almost tender, preheat another large skillet over high heat with the remaining 2 tablespoons of EVOO for the minute steaks. Season the steaks with salt and then add to the hot skillet. Sear the steaks for 1 to 2 minutes on each side.

While the steaks are cooking, add the cherry tomatoes and parsley to the potatoes. Toss and stir to incorporate. Heat the tomatoes for about 1 minute.

Turn the heat off and add the cold butter, stirring constantly until the butter has melted. Serve the minute steaks with the potato ragout.

4 SERVINGS

I peeled the potatoes. I bet they would be good unpeeled. I used dried herbs instead of fresh. I ran out of wine, so I used extra chicken stock instead. I used grape instead of cherry tomatoes. Everything else was just as it should be. This is a nice, tasty, low-maintenance meal.

February 15: Prosciutto, Garlic, and Herb Cheese-Stuffed Chicken with Tarragon Pan Sauce

4 6-ounce boneless, skinless chicken breast halves
   Large plastic food storage bags or wax paper
4 slices prosciutto di Parma
4 ounces (1/2 cup) garlic and herb cheese, such as Boursin
   Toothpicks
3 tablespoons extra-virgin olive oil
   Salt and freshly ground black pepper
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1/2 cup white wine
1 cup chicken stock or broth
2 teaspoons dried tarragon leaves
   Green salad

Place a chicken breast in the center of a plastic food storage bag or 2 large sheets of wax paper. Pound out the chicken from the center of the bag outward using a heavy-bottomed skillet or mallet. Be firm but controlled with your strokes. Repeat with the 3 remaining chicken breasts.

Place one slice of prosciutto on top of each pounded chicken breast. Place a quarter of the garlic and herb cheese on top of each prosciutto slice.

Wrap and roll the chicken over the stuffing. Secure the meat with toothpicks. Preheat a nonstick skillet over medium-high heat with the EVOO. Season the stuffed and rolled chicken breasts with salt and pepper. Add the breasts to the pan and brown on all sides, cooking for 10 to 12 minutes.

The meat will cook quickly because it is thin. Remove the breasts; add the butter to the pan, then the flour.

Cook for a minute, whisk in the wine, and reduce for another minute.

Whisk in the stock and tarragon and return the chicken to the pan. Reduce the heat and simmer until ready to serve. Remove the toothpicks. Serve the chicken breasts whole or sliced with the salad alongside.

4 SERVINGS

This is a nice fancy way to cook chicken. The cheese was delicious. The problems were that some of my chicken breasts were too big, so they didn't get cooked in the very middle. I had to stick them in the oven for a few minutes to finish cooking them. And it took a long time to pound out the chicken. I think if you used smaller breasts, that would solve both problems. I really have no way to tell how many ounces each one is. Maybe I should get a scale.

I used laughing cow cheese. And I changed the recipe to say use dried tarragon instead of fresh, so you don't have to waste your money on a whole bunch of fresh herbs that you're only going to use a little bit of (and I can't find fresh tarragon in the store).