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.

 

Halibut with Pea and Ricotta Sauce April 6, 2013

fish and ricotta pureeSo I made this delicious recipe a few months ago and kept forgetting to post it. My fiancee can be kind of picky when it comes to fish but this recipe was a big hit with both of us. It is a quick and simple dish to put together on a busy week night. Its also very healthy. Now that the weather in New England is starting to warm up, all I want to enjoy is the warm weather with some delicious seafood. Now I bought organic carrots for this recipe because I did not feel like having to peel them. If you do not buy organic, which by no means you have to, then I would peel the carrots. I also served mine with some roasted chickpeas that I had made, but this would be fine served all by itself or served with rice.

 

 

 

 

 

 

 

 

 

Ingredients:

1 Bunch of Carrots, cut in half lengthwise

1 Large Red Onion, sliced very thinly

1 Lemon, juiced

1 Pound of Halibut Fillets, cut into 4 pieces

4 Tablespoons of Olive Oil

1/2 Teaspoon of Paprika

1/2 Teaspoon of Red Pepper Flakes

2 Cloves of Garlic, finely diced

2 Tablespoons of Salt

2 Tablespoons of Black Pepper

1 Package of Frozen Peas, 10 ounces

2 Tablespoons of unsalted butter

5 Ounces of Ricotta Cheese, about half of a small container

 

Directions:

Preheat broiler to high.

Take a baking sheet and line it with tin foil. Place the baking sheet in the oven and heat the pan for 5 minutes.

While the pan is heating in the oven, take 2 tablespoons of the olive oil, 1 tablespoon of salt and 1 tablespoon of black pepper, 1/2 the lemon juice, diced garlic and mix together in a bowl. Take the carrots and red onion and place in the bowl with the olive oil mixture and toss to coat all the pieces completely.

Next take the Halibut and brush the top and bottom of each piece with the remaining 2 tablespoons of olive oil and the remaining lemon juice. Take the remaining tablespoon of salt and black pepper, the paprika and red pepper flakes and mix together in a small bowl. Take the seasoning mixture and sprinkle it over each side of the Halibut pieces.

Remove the baking sheet from pre-heating in the oven. Take the Halibut pieces and arrange in the center and spread the red onion and carrot pieces all around the fish. Place the pan back in the oven and broil for 8-10 minutes. The fish should be evenly cooked through and have a golden brown color to it. Set aside.

Next, combine the frozen peas and 1/4 cup of water in a bowl and microwave 4 minutes. Next take the peas and put in a food processor along with the ricotta cheese, the butter and small pinch of salt. Pulse the mixture until it is evenly blended but still retains a slightly chunky texture.

Finally spread the pea and ricotta sauce evenly on four plates. Place the one of the Halibut pieces on top of the pea and ricotta sauce. Place the carrot and red onion slices next to the fish and enjoy.

Let me know what you think of this recipe. Any suggestions for substitutions, comments or questions I would greatly appreciate and will reply to any and all of them.

 

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

 

 

 

 

 

 

 

 

 

 

Ingredients:

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)

 

Directions:

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.

 

Vegetable Couscous October 6, 2011

This recipe is quick and easy to make. It can be used as a side dish or eaten as a light meal. Personally I like to eat it as a light meal as it is delicious and very filling.

Ingredients:

  • 2 cups of uncooked couscous
  • 3 cups of water
  • 2 tablespoons of butter
  • 2 tablespoon of salt
  • 1 tablespoon of pepper
  • 2 tablespoons of olive oil
  • 1/4 cup of white cooking wine
  • 2 zucchini
  • 8 ounce package of mushrooms
  • 1 onion
  • 6.5 ounce jar of chopped artichoke hearts

First we are going to prepare all the vegetables as the couscous cooks rather quickly. Take the zucchini and quarter and chopped them both. Next take the mushroom and pull out the stem and chopped them into small pieces. Finally dice the onion. Now with the artichokes all you are going to want to do is drain the juice from the jar and take out the artichoke heart pieces.

Next heat two tablespoons of olive oil in a large pan over medium heat. Next add all the vegetables to the pan. Cook for 3 minutes stirring occasionally. Next add the white cooking wine to the pan. Cover and let cook for 10-12 minutes.

 

 

 

 

 

 

 

While the vegetables are cooking heat the 3 cups of water in a small saucepan over medium heat. Once the water has begun to boil add the couscous, butter and one tablespoon of salt. Cover and remove the pan from heat. Let it stand for 5 minutes and then fluff with a fork.

Remove the vegetables from the heat and combine it with the couscous in a large bowl. If you like you can add some parmesan cheese to the dish. Serve immediately.

 

 

Quick and Easy Tomato Sauce July 6, 2011

Filed under: Recipes — ProvReviewsandRecipes @ 8:15 PM
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I always use this tomato sauce recipe whenever I need sauce. The only exception is when I make lasagna and then I use store bought sauce. This recipe is quick and easy to make and it tastes so much better than store bought sauce in a jar. The seasonings I have included below are how I like my sauce but you can customize it to suit your individual taste. I usually put the sauce on before I put the pot of water on to boil for the pasta. By the time the pasta is done, so is the sauce.

Ingredients:

1 can of crushed tomatoes (14.5 ounce can)

1 can of diced tomatoes (14.5 ounce can)

3 cloves of garlic, minced

1 onion, diced

2 tablespoon of salt

2 tablespoon of pepper

1/2 teaspoon of red pepper flakes

2 tablespoon of dried basil

1 tablespoon of dried oregano

1 tablespoon of thyme

1 tablespoon of rosemary

1/2 cup of red cooking wine

Directions:

Combine all ingredients in a pot. Bring to a boil and then reduce heat to simmer. Cook for at least 15-20 minutes but no more than 1 hour. Serve immediately over your favorite pasta.