Goodcookbecky's Blog

Letting the juices of life (or food) drip from my chin!


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Chicken Thighs with Creamy Mustard Sauce

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Recipes by Ina Garten are usually fool proof and delicious.  I have several of her cookbooks and the recipes are easy to follow and have tasty results.  Tonight I made her recipe for Chicken Thighs with Creamy Mustard Sauce.  I served it with cooked penne pasta.  I did not have parsley, so I used the fresh thyme I had instead.  Everyone loved the sauce and only has few ingredients.

Chicken Thighs with Creamy Mustard Sauce

adapted from Ina Garten | Serves 4

Ingredients:

  • 1 Tbsp olive oil
  • 8 chicken thighs
  • salt
  • pepper
  • 2 onions, peeled, cut in half and thinly sliced
  • 2 Tbsp white wine
  • 1 Tbsp stone ground mustard
  • 8 oz crème fraîche
  • fresh chopped thyme (or parsley)

Instructions:

Heat a 12 inch cast iron skillet over medium high heat.

Season the chicken thighs on both sides with salt and pepper.  Add one tablespoon of olive oil to the cast iron skillet and place the chicken thighs skin side down.  Cook for 15 minutes without moving the chicken reduce the heat to medium low if the chicken skin is browning too quickly.  After 15 minutes, turn the chicken over with tongs.  Add the sliced onions to the chicken and place some onions under the chicken thighs.  Cook an additional 15 minutes.  Test the done-ness of the thighs.  (The temperature should be 155 or 160 F). Remove the chicken to a platter when fully cooked.  If needed, cook the onions an additional minute to brown them.  Add white wine, mustard, crème fraîche and a teaspoon of salt to the skillet and stir to make a sauce.  Place the chicken breasts skin side up in the skillet and keep warm until your pasta is cooked.

Serve two chicken thighs with pasta and ladle mustard sauce over the chicken and pasta sprinkle with fresh thyme (or parsley).

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Peanut Butter Fruit Dip

IMG_4405Our church choir is back in session and to celebrate singing together again, our choir director served snacks.  This peanut butter dip was the main attraction.  We spread in on sugar cookies and decorated it with assorted fruits (strawberries, blueberries, drained pineapple, sliced bananas, chocolate chips…not that chocolate chips are fruit, but you get the idea! 😉 it was delicious.) Because my hubby mentioned it a few times later, I inquired about the recipe and Bryan was happy to share.  You will be happy to hear that it is easy to make, but does take some planning (thawed whipped topping).  I served it last night with sliced bananas and fresh strawberries.  Here is the recipe:

Peanut Butter Fruit Dip

adapted from Bryan Pitotti

Ingredients:

  • 4 oz cream cheese, softened
  • 2/3 cup creamy peanut butter
  • 8 oz whipped topping (like Cool Whip)
  • 1 teaspoon vanilla extract
  • 1 1/2 cups powdered sugar

Instructions:

Use a mixer and combine softened cream cheese and peanut butter in a medium mixing bowl until creamy and combined.  Add thawed whip topping, vanilla extract and powdered sugar and mix with the mixer on low at first (so the kitchen does not get covered in powdered sugar) then medium speed until combined.  Taste and adjust the dip – with more sugar or more peanut butter until it tastes how you like it.

Serve with fresh fruit or spread on sugar cookies and decorate with fruit to make mini fruit dessert pizzas.

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Greek on a Budget

IMG_3439My husband is currently unemployed and I have risen to the challenge of feeding our family on 10 dollars or less for dinner. My girls are in college, but teenage boy makes up for their lack of being here. Last summer hubby and I celebrated our 25th Anniversary with a cruise that included Greece and the Greek flavors have grown on me. I pulled from one of my favorite sites (Budgetbytes)  she has tasty recipes and calculated the cost to make the dish on her site. Her Greek Marinated Chicken recipe looked inviting. I paired this with Greek Tomato and Cucumber Salad from theMom100 and Greek Lemon Rice from themediterraneandish.

(Update: My husband has been employed again since end of May 2019 but it was a long 4 months. We are thankful to God for carrying us through that trial)

This combination of recipes made for a very tasty and affordable feast. I had kalamata olives, yogurt, and feta cheese in my fridge already. A friend had gifted me a bag of rice and another friend gave me lemons off her tree. My well stocked pantry had the orzo and I had shallots that I used instead of onions and red onions… the chicken thighs that I used were 6 dollars for 12 thighs – a deal! I did add 1 cup more broth to the rice because 2 cups of broth did not seem enough to steam two cups of rice and cook orzo pasta. I am glad I did. It was delicious. I did double the marinade for the chicken since I had so many thighs.. so I have another bag of chicken in the fridge ready to cook up later this week.

A note about the Greek Chicken – I doubled the ingredients and marinaded the chicken thighs in two zip-lock bags.  Cooking up 6 thighs for the three of us to eat tonight and have another batch for later this week.  Marinate them for at least 30 minutes – I did for 5 hours.  I used thighs because they were really cheap – you could use any chicken pieces.

Greek Chicken

adapted from BudgetBytes.com

Ingredients:

  • 2 cups plain yogurt
  • 4 Tbsp olive oil
  • 1 heaping Tbsp minced garlic
  • 1 Tbsp dried oregano
  • 2 medium lemons (zest and juice)
  • 1 tsp salt
  • 1/4 tsp freshly cracked pepper
  • 1 Tbsp dried parsley (originally 1/4 bunch fresh parsley)
  • about 6 lbs chicken thighs (about 12 pieces)

Instructions:

  1. Combine the plain yogurt, olive oil, minced garlic, oregano, salt, cracked pepper, zest of two lemons, juice of two lemons, parsley. Place 6 thighs in a gallon size freezer bag and 6 in a second bag. Divide the marinade between the two bags – squeeze out air and close the bag. Make sure the chicken is well coated and place in the refrigerator for at least 30 minutes or up to a day in advance.
  2. Preheat the oven to 375F. Place the chicken thighs in a 9×13 inch baking dish. Bake for 45 to 60 minutes or until the chicken skins have turned golden brown.

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Greek Tomato and Cucumber Salad

adapted from theMom100.com     |    Serves 4

Ingredients:

  • 1 cucumber, peeled and seeded, diced
  • 3 large tomatoes, diced
  • 1/2 large red onion, diced (or shallot if you don’t have red on hand)
  • 1/4 cup pitted kalamata olives, chopped roughly
  • 1/2 cup crumbled feta

Dressing:

  • 3 Tbsp olive oil
  • 2 Tbsp lemon juice
  • 1 Tbsp white wine vinegar
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp pepper

In a medium bowl, combine the diced cucumber, tomatoes, red onions (or shallots), kalamata olives, and crumbled feta cheese.

In a small measuring cup combine the ingredients for the dressing and adjust the seasoning to taste. Pour over the veggies and stir to combine. Serve.

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The Greek Lemon Rice is so good! The garlic and lemon and orzo really make this rice dish special. My husband who is not a huge fan of rice took seconds! I did increase the chicken broth to 3 cups because the original 2 cups did not seem enough to cook 2 cups of rice and 1/2 a cup of orzo. I also used more garlic and more lemon juice. Enjoy:

Greek Lemon Rice

adapted from themediterraneandish.com   |   Serves 8

Ingredients:

  • 2 cups long grain rice
  • water
  • 3 Tbsp olive oil
  • 1 cup chopped onions, or shallots
  • 1 heaping soup spoon of minced garlic
  • 1/2 cup orzo pasta
  • 2 lemons (zest of one lemon and juice of two lemons) After squeezing the lemon I threw the whole skin in the pot to add even more flavor!
  • 3 cups chicken broth
  • 1/2 tsp salt
  • 2 Tbsp dried parsley (use a handful of fresh parsley if you have it on hand)
  • 1 tsp dried dill

Instructions:

  1. Rinse the rice in water and place it in a quart sized measuring cup.  Cover with water and allow it to sit for 15 to 20 minutes.
  2. In the meantime, heat a medium sized saucepan over medium high heat.  Add olive oil to the pan and saute the onions for about 5 minutes or until softened.  Then add garlic and orzo pasta and cook stirring frequently until the pasta begins to brown and get toasty.  Add lemon juice, lemon zest, chicken broth, salt, parsley, and dill.  Drain the water from the rice in a colander and add the rice to the saucepan.  Bring to a boil, stirring occasionally.  Once it comes to a boil, reduce the heat to low and cover with a tight fitting lid.  Let it cook for 20 minutes.  Then remove from heat and allow to sit another 10-15 minutes.  Stir before serving.

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Chicken and Leek Pot Pie

 

When my husband and I were on our cruise last summer, the ship dining room featured some celebrity chef dishes by Curtis Stone.  One of the most memorable was Chicken and Leek Pot Pie with a Puff Pastry lid.  When I returned home, I looked for a recipe and to my delight found one posted by Curtis Stone. I love making these in individual size ramekins.  I have doubled the recipe and it makes 6-8 servings depending on the size ramekin that you use.

Chicken and Leek Pot Pie

adapted from Curtis Stone | Serves 6-8

Ingredients:

  • 5 whole chicken legs (legs and thighs attached)
  • kosher salt
  • freshly ground black pepper
  • 2 tsp olive oil
  • 2 onions, roughly chopped
  • 2 large leeks, dark green leaves cut off, halved lengthwise, washed thoroughly, chopped into 1/4 inch slices
  • 2 Tbsp whole grain mustard
  • 1/2 cup all purpose flour
  • 2 cups low-sodium chicken broth
  • 1 1/2 cups whole milk
  • 1/2 cup heavy cream
  • 4 Tbsp coarsely chopped fresh tarragon
  • 1 (14 oz) box Pepperidge Farms puff pastry, cut into squares to fit the ramekins
  • brush tops with 1 egg whisked with 1 Tbsp whole milk for glossy finish

Instructions:

Preheat the oven to 400F. Place the chicken thighs on wire racks over a rimmed baking sheet.  Season both sides of the chicken legs with kosher salt and pepper.  Place skin side up on your rack.  Drizzle olive oil over the chicken.  When the oven has come to temperature, roast the chicken for 30 minutes or more until cooked through.  Remove the pan from the oven and reduce the oven temperature to 375F.  Allow the chicken to cool off before discarding the skin and pulling all the meat off the bones and placing the meat in a bowl.  Discard the chicken bones.  Pour chicken drippings in a fat separator and add the juices to the pot pie mixture later.  Discard excess fat.

In a large sauce pan, over medium high heat, melt the butter and add the chopped onions and chopped leeks to the pan.  Cook until tender about 5 to 10 minutes.  Stir in the mustard and flour and cook for about 1 to 2 minutes.  Add chicken broth, milk, heavy cream, pan drippings and bring to just a simmer.  Continue to cook over medium high heat for about 5 minutes until the soup begins to thicken.  Stir in the chopped chicken, chopped tarragon.  Taste and season with additional salt and pepper if desired.

Fill the ramekins nearly full with the pot pie filling.  Roll out puff pastry and cut them into squares slightly larger than your ramekins.  Cut slits in the puff pastry and cover the filled ramekins with the puff pastry squares.  Brush the puff pastry with egg and milk mixture.  Bake the ramekins on a baking sheet for 25 to 35 minutes or until the puff pastry is golden brown and has puffed up.  Carefully remove the ramekins from the baking sheet and allow to cool 10 minutes before serving.  Beware ramekins will still be quite hot.

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Bouyiourdi (Baked Spicy Feta)

IMG_1286When my husband and I were in Athens after our cruise we ate in a little Greek restaurant and ordered a dish called bouyiourdi (pronounced a lot like boyardee).  It was a baked feta cheese appetizer served with toasted bread and pita bread.  My husband and I loved it and after returning home I wanted to try to make it as well.  It is a very easy appetizer to make.

 

 Baked Spicy Feta (Bouyiourdi)

Ingredients:

  • 1 block feta cheese
  • Sliced tomatoes
  • Sliced small Cherry peppers (4-6)
  • salt and oregano
  • chopped shallots
  • drizzle of Olive Oil

Instructions:

Preheat oven to 400F.

In a small baking dish place a layer of sliced tomatoes and cherry peppers.  Sprinkle with salt and oregano. Top with feta cheese.  Sprinkle with oregano.  Layer the top with more sliced tomatoes and cherry peppers and chopped shallots. Season with salt and oregano.  Drizzle with about 2 tablespoons of olive oil.  Bake at 400F for 25 minutes.

Serve with toasted fresh bread or pita bread.  Great appetizer or lunch.

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25th Anniversary Cruise Part 9

In case you missed it: Part 1  Part 2  Part 3  Part 4  Part 5 Part 6  Part 7  Part 8

June 13

The island of Corfu was our next stop.  We took a tour of the Paleokastritsa Caves by boat and had a panoramic view stop at the top of Corfu’s peak to see the harbor below.  I loved Paleokastritsa, because of its stunning green water.  The reason the water is so green is that the sand is white and the depth of the water is 80 feet or more even close to shore.  The landline is dotted with caves that small boats can navigate (we were in a larger one, so we did not get that good a view of it, nevertheless, we really did enjoy the beauty of this tour). Our guide threw a loaf of bread into the water and the fish came to the surface to eat the bread.  I did manage to get a few good shots of the fish. Corfu is probably my favorite stop of the Greek islands that we visited.

The one downside to Crete was the fact that there was a garbage strike, so dumpsters were overflowing littering the streets a bit.

Pictured: Best of Corfu, Paleokastritsa Caves, Fish, also of interest here is where they filmed the clashing rocks in “Jason and the Argonauts”

Next stop Crete, Greece

 


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25th Anniversary Cruise Part 8

In case you missed it: Part 1 Part 2 Part 3 Part 4 Part 5 Part 6 Part 7

June 11 and 12

June 11th was at Sea.  Following are pictures of the sky and ocean throughout the cruise not just the 11th.  Sunrises and sunsets at sea are worth watching.

June 12 Kotor, Montenegro

The approach to Kotor is worth getting up for.  How a ship maneuvers through a narrow channel to arrive at this beautiful location is something to experience.  David and I decided to stay on the boat and just take in the scenery because we wanted another day of relaxation.  Kotor reminded me of Austria – beautiful hills surrounded the bay.  We woke early enough to watch the sunrise as we approached.

Pictured below: Sunrise as we approached Kotor, Montenegro, scenery, relaxing on the balcony, panorama off back of boat, and other scenery pictures.

Next Part 9: Corfu