provreviewsandrecipes

Food Blog with delicious recipes and also reviews of Providence, RI restuarants

Pan Roasted Chicken Thighs with Arugula Salad with Roasted Tomatoes and Warm Goat Cheese August 13, 2013

pan roasted chicken with arugula saladSo I went to the Farmer’s Market this past Saturday with my parents. There I scored a large bag of fresh arugula for $3 and a pint of fresh tomatoes for $2. I mean the prices were great for the amount of produce I got. Well needless to say I decided to use the arugula and tomatoes in the salad that I served along with pan roasted chicken and green beans. The salad was simple and delicious. It highlighted all the fresh ingredients that I got at the Farmer’s Market. The warm goat cheese was the perfect balance and added creaminess to the slightly spicy arugula. This salad was the perfect complement to the pan roasted chicken thighs. The skin came out nice and crispy, just the way I like it. Now I did a quick butter baste before putting the chicken in the oven and I feel like that a difference in the chicken being juicy and tender on the inside.

Finally on to the green beans. Now a friend of mine at work gave me a large bag full of fresh green beans from her garden. I was so excited when I saw the bag because it meant that I could make my favorite and simple green bean salad multiple times in the upcoming week. Now this recipe is very easy to put together as all you have to do is steam the green beans quickly and mix with the simple dressing. It is a great side dish and easy to make while cooking other things, in this case while the chicken is in the oven.

Prep Time: 20 Minutes

Cook Time: 40 MInutes if making all the elements

Servings: 2

Pan Roasted Chicken

Ingredients:

2 Chicken Thighs

1 Teaspoon of Salt

1 Teaspoon of Pepper

1 Tablespoon of Vegetable Oil

2 Tablespoons of Butter

Directions:

Pre-heat oven to 425 degrees.

Place the vegetable oil and heat over medium high heat in a large pan. The oil should be what they refer to as ‘shimmering’ before you add the chicken thighs. This usually takes about 5 minutes or so.  While the oil is heating up take the chicken thighs and season both sides with the salt and pepper. Once heated up at the chicken thighs to the pan skin side down. There should be an audible sizzle when you add the chicken. Cook the chicken skin side down for 8 minutes. Make sure to shake the pan every so often to prevent the chicken from sticking to the pan.

Then take the two tablespoons of butter and put into the pan. Now here comes the part where you need to put for a few minutes over the pan. The butter should melt and start foaming. Tip the pan slightly towards you so that the foaming butter all comes to one side of the pan. Take a large spoon and ladle the foaming butter over each piece of the chicken repeatedly until the butter has stopped foaming, about 3-4 minutes.

Finally take the chicken and place it in an over proof dish. Place in the oven for 25 minutes with the skin side facing up. Flip the chicken once halfway through cooking. Remove from the oven and let sit in the pan for 5 minutes before serving.

While the chicken is in the oven you can prepare the rest of the meal.

Arugula Salad With Roasted Tomatoes and Warm Goat Cheese

Ingredients:

6 Cherry tomatoes

1/2 Teaspoon of Salt

1/2 Teaspoon of black pepper

1 Tablespoon of Olive Oil

1 Tablespoon of Balsamic Vinegar

2 Cups of Arugula, coarsely chopped

8 Ounces of Goat Cheese, cut in half

Directions:

Pre-heat oven to 425 degrees.

Take the tomatoes and place them in an oven proof dish. Season with salt, pepper and olive oil. Put in the oven for 20 minutes on the top rack (Since the pan roasted chicken goes in the oven at the same temperature for almost the same amount of time I put my tomatoes in while the chicken was cooking. This saves so much time in the cooking process).

Once the tomatoes come out of the oven toss them with the balsamic vinegar. Place the arugula in a bowl and take the tomatoes and the juices and toss together thoroughly.

Next take the coat cheese and place on a baking sheet. Place under the broiler on high for 4 minutes  or until it starts to melt and is warm. Finally take the arugula and tomato mixture and split between two plates and place the warm goat cheese in the middle and enjoy.

Green Beans with Red Wine Vinegar Dressing

Ingredients:

1/2 pound of fresh green beans, trimmed

3 cloves of garlic, minced

1/2 Yellow Onion, chopped

1/4 Cup of Red Wine Vinegar

1 Tablespoon of Balsamic Vinegar

1/2 Tablespoon of Salt

1/2 Tablespoon of Black Pepper

1/4 Teaspoon of Crushed Red Pepper Flakes

Directions:

Take the green beans and place in a small saucepan and cover with water. Place on a burner over high heat until it begins to boil, about 4-5 minutes. Then lower heat to simmer and cook the green beans for 10 minutes. Remove from heat and drain the green beans.

Place the green beans in a bowl. Allow to cool for 10 minutes. While the green beans are cooling mix together the Red Wine Vinegar, Balsamic Vinegar, Salt, Black Pepper, Red Pepper Flakes and garlic together in a small bowl. Once the green beans have cooled add the Red Wine Vinegar mixture with green beans and mix together thoroughly.

Enjoy immediately and try and tell me you did not go back for seconds from this delicious dish. Yes, it is that good.

 

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Tilapia ‘Stuffed’ with Asparagus and Onions served with Haricot Verts and Beet Salad July 15, 2013

tilapiaSo for health reasons and at the urging of my doctor I now have to avoid eating Gluten. Not good for someone who loves pasta and bread like I do. But I have been focusing on making delicious dishes that do not make me miss the gluten ridden items I had once enjoyed and devoured. This easy dish of fresh Tilapia and vegetables is delicious. Make sure you make extra as once you eat your first portion you are going to want seconds. Yes, its that good.

I had frozen asparagus spears on hand that I had picked up at Trader Joe’s. I pulled out the amount I needed and stored the rest of the bag back in the freezer. Its so convenient. I also had purchased beets that were roasted, peeled and ready to eat. Which saves time when whipping up the dish. The whole cooking time takes about 20 minutes from start to finish. While the fish was in the oven I made the salad. I had gotten Haricot Verts but green beans would work out just as well in the salad.

My recipe is for two as it was just my fiancee and myself, but the recipe could easily be doubled. Plus its a great dish to impress company. Here’s the recipe for the Tilapia and following that is the recipe for the delicious Haricot Verts and Beet salad I made to go along with it. I served mine with rice as well but it could be served with potatoes or just with the fish and salad.

Tilapia ‘Stuffed’ With Asparagus and Onions

Ingredients:

2 Tilapia Filets, about 6-8 ounces each

10 Spears of Asparagus, trimmed

1/2 White Onion, sliced

4 Slices of Lemon

1 Teaspoon of Salt

1 Teaspoon of Pepper

1 Teaspoon of Old Bay Seasoning

1 Teaspoon of Garlic Powder

Direction:

Pre-heat oven to 350 degrees.

Mix together in a small bowl the salt, pepper, Old Bay Seasoning and garlic powder. Next take the Tilapia filets and sprinkle both sides of each of the filets with the seasoning mix. Lay the filets on a foil lined baking sheet.

If you are using frozen asparagus place in a microwave safe dish and add 1/4 cup of water. Cover and microwave on high for 2 and half minutes. Drain the liquid from the dish. Do not be worried if the asparagus pieces do not seemed fully cook after microwaving as we will be putting them in the oven. If you are using fresh asparagus you can of course skip this step.

Place 5 pieces of asparagus on one end of each of the Tilapia filets. Next place half of the sliced onions over the asparagus. Starting from the end which the asparagus and onions are on and roll each of the filets up. Mine did not quite want to stay together after I rolled them so I flipped them over so the two ends that were touched were underneath. They stayed and cooked together perfectly.

Finally place two slices of lemon on top of each filet. Place in the oven and cook for 15 minutes. Then because I wanted my lemons to get a slight char on it, I turned the broiler on for 4 minutes.

Take out the filets and serve immediately while they are still hot from the oven. Serve with the haricot verts and beet salad along with rice or another choice of side for a delicious dish.

Haricot Verts and Beet Salad

Ingredients:

1/2 pound of Haricot Verts, trimmed

1 Roasted and Peeled Beet, diced

1/2 White Onion, diced

3 Cloves of Garlic, sliced

1/4 Cup of Red Wine Vinegar

1/4 Cup of Balsamic Vinegar

1 Teaspoon of Salt

1 Teaspoon of Pepper

1/2 Teaspoon of Red Pepper Flakes (if you don’t like or are sensitive to spice, can be omitted)

Directions:

Boil 4 cups of water in a small saucepan. Once boiling add the Haricot Verts and cook for 4 minutes. Drain and place in a bowl.

Mix together the red wine vinegar, balsamic vinegar, salt, pepper, garlic and red pepper flakes in a small bowl and then pour over the Haricot Verts. Mix thoroughly. Add the beets and onions to the bowl. Mix again to make sure that all the ingredients are combined. Now it is ready to serve.

 

My Top 5 Weekly Round Up of Articles I Enjoyed This Past Week April 7, 2013

newspaperSo I try and read a lot of articles from many different sources and on a wide range of topics. Since this is a food blog I’ve decided to include my top 5 that I enjoyed or caught my attention from the past week. Check them out and let me know what you think. The articles that I’ve listed below are in no particular order.

Here’s one that I thoroughly enjoyed from the greatist.com. I have been trying to be conscious myself and to incorporate more vegetarian dishes into my weekly diet. Now that the weather is warming up I cannot wait to taste all the fresh fruit and veggies that will be available at my local farmer’s market. The reason why I like this article is that not only does it talk about different types of alternative proteins but it gives a description of each, storage tips and preparation methods. But one thing that really sold me on the article was all the recipes that were linked to the article for each of the proteins mentioned. Now I am familiar with almost all of the proteins but was unfamiliar to Natto until reading this article. Natto is derived from fermented soybeans and I am going to be looking for it on my next trip to the Asian market by my house. Make sure to check out this article as it will inspire you to try some meat alternative proteins.

http://greatist.com/health/7-alternative-proteins-meatless-mondays/

Now the next article that I enjoyed this week comes from saveur.com and  has to do with a martini. The ‘St. Dill Martini’ to be exact. Now I love extra dirty martinis on occasion. They are my favorite thing to treat myself to one when out for a drink with friends. Now when I stumbled across this article I was thoroughly delighted at the prospect of having a new martini to try. Not to mention I love pickles and dill. The recipe ingredients contain vodka, mustard seeds, a fresh sprig of dill, pickle juice and speared kosher dill pickle. That all together sounds interesting and delicious in my opinion. I am going to be making this drink this upcoming weekend. Make sure to check this one out.

http://www.saveur.com/article/Wine-and-Drink/Friday-Cocktails-St-Dill-Martini

This articles comes from bonappetit.com. It make me chuckle at the way it was written but also slightly jealous at the jobs that not only these people left but now the cool jobs that they have obtained at different publications relating to very specific food topics. Maybe I need to become the go to person on a very specific area of the food world. Hmmm…..Well anyways I also liked this article as it talks about New York Systems that is an institution here in Rhode Island. They have two locations one in Olneyville and the other location is around the corner from my apartment on Smith Street in Providence, RI. I have gone once or twice for a late night fix. Check out the article and maybe you didn’t realize that you may be able to parlay your life of a specific type/area of food into a job.

http://www.bonappetit.com/blogsandforums/blogs/badaily/2013/03/barbecue-editor-texas-monthly.html

Dry age beef. Most of us have at it at some point and I have personally enjoyed it. Now when I see that dry aged beef at the meat counter at my local grocery store I am always tempted to buy it but cannot justify the cost. This particular article comes from www.seriouseats.com and talks about dry age beef in general, what the process is and how it affects the meat. Finally it talks about how to do this process at home and give very specific instructions and pictures. This article intrigued me and I don’t know if I have the proper setup, time or local butcher to provide me with the cuts of beef needed, but now I am tempted to try to dry age beef at home. Check out this article. Has anyone tried to dry age beef at home with success like this article indicates you will if you follow the instructions?

http://www.seriouseats.com/2013/03/the-food-lab-complete-guide-to-dry-aging-beef-at-home.html?ref=pop_serious_eats

The final article that I enjoyed this week comes from a fellow food blogger, http://cookingstoned.tv/.  I saw the title of the recipe in this article ‘Chocolate & Balsamic Roasted Beets’ and was immediately intrigued. The recipe sounds delicious and I cannot wait to personally try it this upcoming week. I had never thought of combining beets, balsamic vinegar and chocolate. Now I like the nice, clear and easy instructions in the article for making the recipe, but what makes it one of my favorites is that the author of the blog, Jerry James Stone, includes a video of himself making the recipe. I found the video great. I am now a fan of his blog and will be perusing the rest of it and wanted to make sure that I shared this gem with others. Make sure that you check out this recipe and the rest of this great blog.

http://cookingstoned.tv/recipe/chocolate-balsamic-roasted-beets/