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


2 Chicken Thighs

1 Teaspoon of Salt

1 Teaspoon of Pepper

1 Tablespoon of Vegetable Oil

2 Tablespoons of Butter


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


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


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


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


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.



Chicken and Oyster Mushroom in a Garlic White Wine Sauce February 27, 2013

chicken and oyster mushrooms in white wine sauceNow let me first start off by saying that I am in love with Asian market around the corner from apartment. I always am finding interesting items there as well as items that I use regularly at such reasonable prices. Case in point was on my most recent trip. I was going down the produce aisle and could not believe what I saw. There were giant oyster mushrooms that looked so fresh and had been cleaned of any dirt that can sometimes plague store bought mushrooms. Well I was going to buy these amazing looking mushrooms but then I happened to look at the price and my jaw almost dropped open. The price for 0.75 lbs of oyster mushrooms was only $4.19 (I confirmed at my local Stop & Shop the price for 8 ounces of oyster mushrooms was $4.99). So with my superb mushroom deal in hand along with my other small purchases I headed on home to try and figure out what to cook for dinner.

Since I know that an oyster mushroom’s taste is delicate and could get lost in a heavy or powerfully flavored sauce, I came up with the recipe below. Now in this recipe I use Chardonnay for the white wine but any wine that you like could be substituted. If you don’t like white wine I would just substitute either chicken or vegetable stock for the white wine. I served this dish over rice and it tasted delicious but you could serve it over pasta as well. I didn’t get a chance to take a picture of the finished dish as my fiancee and I devoured the entire dish as soon as it cooled to an acceptable temperature to consume since it smelled so heavenly while cooking.

Makes 4-5 servings

Prep Time: 10 minutes

Cook Time: 23 Minutes

Total Time: 33 Minutes


1 Pound of Chicken Breast Tenders, halved

0.75-1 Pound of Oyster Mushrooms, roughly chopped (make sure to leave the mushrooms in a little bit bigger pieces as they will shrink when cooking)

4 Cloves of Garlic, minced

2 Tablespoons of Salt

2 Tablespoons of Pepper

1 Tablespoon of Dried Basil

1/2 Cup of Fresh Parsley, finely chopped

1 Lemon

3 Tablespoons of Olive Oil

2 Cups of White Wine

1 Cup of Chicken Broth


Take the halved pieces of the chicken breast tenders and season with 1 tablespoon of salt and 1 tablespoon of pepper. Set aside. Take the lemon and zest the whole lemon rind and put in a small bowl. Juice all the whole lemon into the bowl with the lemon zest. Set aside.

Take a large saucepan and heat the olive oil over medium heat. Take the seasoned chicken breast tenders and put them in the heated saucepan. Cook until the chicken breast tenders are browned on all sides and cooked almost all the way through, about 12 minutes. Next add the lemon juice/zest mixture, garlic and mushrooms to pan. Cook until the garlic is golden and the mushrooms are barely cooked through, about 3 minutes. Add the chicken broth, white wine, dried basil and parsley to pan. Bring to a boil and then reduce heat to low and cook for 8 minutes or until the liquid has reduced by half.

Finally, remove from heat and serve immediately over rice or your favorite pasta. I prefer it over white rice as it really complements the subtle flavor of the dish. Enjoy.


Creamy Mushroom Crostini Appetizer February 26, 2013

Now I whipped up this recipe the other day as I had extra mushrooms on hand and cream. It came out decadent and delicious. Now I probably ate more than one person should eat of this dish but once I started, I could not stop. I used french bread, but you could use any other type of crusty bread that you prefer. Same thing goes for the mushrooms. I used white mushrooms because of what I had on hand but you could use any kind that you like. I would pair this with a nice lighter main course if serving as an appetizer, like my recipe for .

Prep: 8 MinutesCreamy Mushroom Crostini

Cooking: 21 Minutes

Total Time: 29 Minutes

Makes 4 Servings


1 Pound of Mushrooms, sliced

2 Cloves of Garlic, diced

2 Cups of Heavy Cream

3 Tablespoons of Unsalted Butter

8 Tablespoons of Extra Virgin Olive Oil

2 Tablespoons of Cooking Sherry

1/4 Cup of White Wine

1 Whole Lemon

1/2 Tablespoon of Salt

1/2 Tablespoon of Pepper

1 Teaspoon of Red Pepper Flakes

2 Tablespoon of Dried Italian Seasoning

1 Loaf of French Bread, sliced


Preheat broiler to high. Put the slices of French bread on a baking sheet covered with tin foil. Take 6 tablespoons of the olive oil and brush both sides of the French bread pieces. Place under broiler and toast until golden on one side, about 3 minutes. Then pull out the baking sheet and flip over all the bread pieces. Place back under broiler until golden brown on the other side. This should only take about 2 minutes. Take out of oven and set aside. Make sure to keep an eye on the bread pieces as they can easily burn.

Now to make the creamy mushroom mixture to go over the now crispy bread. First take the lemon and place it in the microwave for 15 seconds. Take it out and zest half of the lemon. In a small bowl squeeze the juice from the lemon and combine it with the lemon zest. Set the zest and the lemon juice aside. Take 2 Tablespoons of the olive oil and heat in a medium saucepan over medium heat. Add the butter and cook until it melts, about 1 minute. Add the mushrooms and cook until nicely browned, about 6-7 minutes. Add in garlic, red pepper flakes, Italian seasoning, salt and pepper. Cook for an additional 3 minutes. Add in the cooking sherry and cook for 2 minutes. Add the white wine and cook for an additional 3 minutes. Finally add the lemon juice and zest mixture to the pan along with the cream to the pan. Cook just until heated through, about 4 minutes. Make sure to not bring to a boil.

Serve immediately. Place 4 pieces of the crispy bread on a each of the four plates and spoon a generous portion of the creamy mushroom mixture. Trust me this will over any guests that you have over for dinner. Enjoy.


Not Your Average Lentil Salad August 20, 2012

Filed under: Recipes — ProvReviewsandRecipes @ 8:21 PM
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I love lentil salad and usually always make it one way. I decided to try out a different recipe that I came up with using ingredients I had on hand. It tastes delicious and is easy to make. Plus it makes a large portion which is great for leftovers. I usually serve it with two small whole wheat pita pockets.


2 cups of lentils

1 can of no salt added Cannellini beans

3 cloves of garlic, minced

2 roasted red peppers, diced

1/2 a white onion, diced

1/4 cup of fresh basil, chopped

1/8 cup of olive oil

3 tablespoons of lemon juice

1/2 tablespoon of black pepper

1/4 tablespoon of salt



Bring the two cups of lentils and 7 cups of water to a boil in a medium size pot. Once boiling, reduce heat to simmer and cook for 15 minutes. Drain and then set aside.

While the lentils are cooking, heat the olive oil over medium heat in a large saucepan. Heat the olive oil for 4 minutes. Then add all the ingredients from Cannellini Beans through salt to saucepan. Cook for 10 minutes or until the onions are slightly soft.

Finally add the cooked lentils and all the ingredients to a large bowl and toss together. This dish can be eaten right away warm or it can be eaten cold.


Easy Spaghetti with Ricotta Cheese, Pea Greens and Mushroom Sauce February 22, 2012

Filed under: Recipes — ProvReviewsandRecipes @ 3:11 PM
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This recipe is quick and easy to whip up on a busy weekday night for dinner. I had not tried pea greens until recently and now that I have, I am hooked. They have a slightly sweet taste to them. The picture on the left is what the pea greens look like. I got mine a local farmer’s market, but they can be found at the grocery store in the produce section. The sauce may seem like it would be heavy, but it comes out nice and light.

Prep Time: 10 minutes                    Cooking time: 15 minutes

Serves 4












16oz of ricotta cheese

16oz container of sliced mushrooms, chopped

1.5 cups of pea greens, chopped

1 egg

1/4 cup of chicken broth

1/2 tablespoon of salt

1/2 tablespoon of pepper

1/2 tablespoon of garlic powder

1 tablespoon of butter

3 tablespoons of olive oil

16oz package of spaghetti (or other long pasta such as fettuccine)

1/2 cup of parmesan cheese (optional)



Preheat oven to 350 degrees.


Fill a large pot with 3 quarts of water and set on stove to boil to cook the spaghetti. Add a little bit of salt and 1/2 tablespoon of olive oil to the pot. The reason for doing this is to keep the spaghetti from sticking together. The salt alone will not do this, but the small amount of olive oil will. You can do this anytime you could pasta.


Once the water has come to a boil, cook according to the package directions for your pasta.


While the pasta water is coming to a boil, heat the olive oil over medium heat in a saucepan. Once the oil has heated, should take about a minute, add the butter and mushrooms to the pan. Cook until the mushrooms are light brown, about 6 minutes. Remove from heat and set aside.

Next take the ricotta cheese, egg and chicken broth and combine in an oven proof dish. Add the pea greens and the mushroom mixture from the pan. Stir until all the ingredients are well mixed. Place the dish in the oven for about 10 minutes. The reason we are doing this is to make sure that the egg is not raw when we serve the meal.

Once your pasta is cooked and drained, place it in a large bowl. Take the now heated through sauce out of the oven and pour it over the pasta. Mix it all together so that the sauce is evenly distributed over the pasta. If you are using the parmesan cheese, sprinkle it over the pasta and mix it all again. Serve immediately and enjoy.


Panzanella Salad February 9, 2012

Filed under: Recipes — ProvReviewsandRecipes @ 2:28 PM
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Salad is one of my favorite things to eat. Incorporating bread, which is another of my favorite things, into a salad makes me devour every single bite. This salad is easy to make and because of the limited ingredients I would suggest buying tomatoes when they are fresh and ripe. I found heirloom cherry tomatoes on a recent shopping trip to Trader Joe’s and they went great in the salad, but any type of tomato can be used in the salad. This salad is large and very filling.

It can serve 2-3 people as a main dish and 4-6 as a side dish.


Prep Time: 15 minutes                     Cooking Time: 10 minutes


1 pound (16 ounces) of tomatoes, cut into bite sized pieces

1 cucumber, cut into bite sized pieces

1/2 a large red onion, chopped

1 pound (16 ounces) of mozzarella cheese, cut into bite sized pieces

1 cup of fresh basil, chopped

3 garlic gloves, minced

1 small loaf of Italian or French bread, cut into bite sized pieces

1 cup of olive oil

3 tablespoons of balsamic vinegar

1 tablespoon of wine vinegar

Pinch of red pepper flakes

1/4 cup of fresh thyme, chopped

1 tablespoon of salt

1 tablespoon of pepper


Heat a 1/4 cup of the olive oil over medium heat in a medium sized saucepan. Once the oil is nice and hot add the garlic and the cut pieces of bread to the pan. Season with 1/2 tablespoon of salt and 1/2 a tablespoon of pepper. Cook the bread and garlic for about 6 minutes, or until the bread is has a nice toast on the it. Remove from heat and set aside.

Combine the tomatoes, cucumber, red onion, mozzarella cheese, thyme and basil in a large bowl. Add the rest of the olive oil (3/4 cup), balsamic vinegar and wine vinegar. Mix well to combine all ingredients. Add the red pepper flakes, 1/2 tablespoon of salt and 1/2 tablespoon of pepper. Again mix to combine all ingredients.

Finally add the toasted bread and garlic mixture to the bowl. Mix it all together. Now the salad can be served immediately or you can store it in the refrigerator for up to 4 hours.