Chicken is roasted with browned butter and figs then topped with some sweet caramelized onions and tangy gorgonzola cheese.
Ingredients
1 t olive oil
6 cloves roasted garlic
2 T butter
1 to 1 1/2 C water
6-8 chicken breasts
8-12 figs, sliced in 4
salt, to taste
pepper, to taste
2 onions, sliced
1 T honey
1/4 C (or more) gorgonzola cheese
Instructions
Pre-heat oven to 375F.
Drizzle garlic with olive oil and wrap in foil. Roast for 45-60 minutes. Remove from oven. When cool enough to handle, squeeze pulp from 6 cloves garlic and mash with a fork. Set aside.
Brown butter in a small skillet (watch carefully so it doesn’t burn).
Grease a large ovenproof dish. Add water. Add chicken. Top with figs, salt, pepper, and then drizzle browned butter over.
Bake uncovered for 45-60 minutes, or until internal temperature of chicken reaches 170F.
Add onions and honey to a dry skillet. Cook over low heat for 30-40 minutes, stirring occasionally.
Remove from oven and top with mashed roasted garlic, caramelized onions, and dot with gorgonzola.
I love soup! I could probably eat soup every day. Summer weather is no excuse for no soup, in our home. We just can’t get enough.
Thankfully, it’s finally feeling like fall (jump, cheer, squeak of joy). So we will eat soup, will eat soup, will eat SOUP!
We are kinda crazy about anything taco. We love Tacos tacos, we adore Taco Salad, and we could eat endless bowls of Taco Soup.
This soup is all kinds of hearty. It’s full of veggies (corn, tomatoes, zucchini, radishes, and onions), it has a bit of a kick, but not so much that it will make you sweat (but if you want it to, add another serrano or two, and keep the ribs and seeds), and you get to top it with cheese, corn chips, yogurt, salsa, and cilantro.
We liked it so much that I made it for one of my ifood.tv episodes and will probably make it again and again this fall and winter. We also thought it was good enough to bring to some friends who just had the most adorable baby girl. They agreed (even one of them who claims to dislike vegetables liked it)…
Here’s to a cold fall night, hot Taco Soup, and lots of time with the ones you love.
1 medium (about 1 1/2 C) zucchini (or other summer squash), chopped
3 small radishes, chopped
1 serrano chili pepper, ribs and seeds removed, diced
to taste, salt
to taste, pepper
1 t chili powder
1/4 t cumin
pinch all spice
pinch ginger
1 C corn (frozen or fresh)
2 cloves garlic, diced
2 tomatoes (about 1 1/2 C), chopped
1 T red wine vinegar
2 T lemon juice, divided
6-7 C stock (vegetable, chicken, or beef), or water
salsa, for topping
corn chips, for topping
Greek yogurt (or sour cream), for topping
cheddar cheese, grated, for topping
fresh cilantro, chopped, for topping
Instructions
Place beef in a soup pot. Cook over medium heat until it's partially cooked. Add olive oil and next 10 ingredients (thru ginger). Cook over medium-low heat for 5-10 minutes, or until veggies are tender, stirring occasionally.
Add corn and garlic, cook 1 minute.
Add tomato paste, tomatoes, vinegar, and 1 T lemon juice; cook 1-2 minutes.
Add stock and bring to a boil. Reduce to a simmer and cook for about 30 minutes, or until veggies are tender.
Add remaining lemon juice. Taste and adjust seasoning if needed.
Serve topped with cheese, yogurt, salsa, chips, and cilantro.
It’s 10am as I type this, and I can not wait for dinner… It may be a long day. 😉
Here’s what inspired this dish: yumminess and ease. It’s gonna look like you slaved away. Seriously. But, the reality is that this meal takes minimal preparation, and most of the cooking time is inactive. Winner winner chicken dinner. Oh and then bonus, it taste amazing. How can it not with all those amazing herbs, roasted tomatoes and peppers, and juicy chicken thighs.
Sigh. Have I mentioned that I’m really hungry?
I am going to serve this with a green salad, and some hearty bread to use to soak up the sauce and wipe the plate clean.
And when I’m done eating, I may just come back here and stare at the photos and imagine that I could eat this at every meal… Ok, maybe that’s exaggerating a little bit. I’ll leave breakfast alone.
Although, with any leftovers, you could make some hot grits to go along with slices of cold chicken, and serve it with a fruit salad. If you’d rather leave chicken for lunch and dinner (totally cool), you might enjoy a chicken salad sandwich. Toss chopped chicken with some mayo, the tomatoes, and peppers, and a bit of the pan drippings, maybe a bit of dijon mustard.
Or maybe there won’t be any leftovers. I could see that happening.
Happy Eating!
Herbed Roasted Chicken Thighs with Cherry Tomatoes
Quick and easy and so delicious. Chicken is browned on the stove in savory infused butter and olive oil, then roasted with veggies. Winner.
Ingredients
2 T olive oil, divided
1 T unsalted butter
1 sprig fresh savory
pinch salt
pinch pepper
2-3 chicken thighs, bone-in
1 C (heaping) cherry tomatoes (about 24-26)
2 sweet peppers, sliced (bell peppers would work too, use 1-2)
1/4 t dried thyme
1 T fresh savory, chopped
1/4 t dried oregano
1/4 t dried parsley
1/4 t dried rosemary
to taste, salt
to taste, pepper
1/4 C red wine vinegar
1/4 C balsamic vinegar
Instructions
Pre-heat oven to 425F.
Heat ovenproof skillet over medium heat. When hot, add butter and 1 T olive oil. When hot, add sprig of savory and swirl around (infusing the butter and oil) for 2 minutes. Discard savory.
Add a tiny bit of salt and pepper to oil. Add chicken, skin side down, and sprinkle with a bit of salt and pepper. Cook for 3-5 minutes, flip, and cook 3-5 minutes more.
Remove from heat. Add tomatoes and peppers. Drizzle with remaining olive oil and sprinkle with herbs, salt, and pepper. Pour vinegars into the bottom of the pan. Cook for 20-25 minutes, or until a meat thermometer registers 180F.
Serve with tomatoes and peppers, topped with pan drippings and a slice of crusty bread for mopping up the sauce.
I love to make something fancy-ish for dinner. It’s fun for me. Buuut, there are some days when I need something simple.
Those are the nothing’s working, I’ve been up since 5am, woe to me days.
Thank goodness for Mac and Cheese… with tuna… and peas.
Husband and I are both big fans of this meal. Yet, it’s another one that I didn’t think I liked. What’s wrong with Shepherd’s Pie and Tuna Mac, younger self? I think we need to have a talk (and yes, then we can have a conversation about time travel and whether or not it’s possible… I’m of the school that it’s not, although I don’t mind shows and movies where they think it is… Tuna Mac to time travel… cool).
This dish is also affectionately known as Tuna Casserole. I’ve been avoiding those words. They have negative connotations. Right?
Heat pot. Add 1/2 T oil. Add onion, zucchini, and salt. Cook over medium-low for 5-7 minutes, or until veggies are soft.
Add peas. Cook 2-3 minutes.
Add 2 T olive oil and flour to pot. Whisk together and cook for 30 seconds. Slowly add milk, a little bit at a time, whisking and letting it thicken between additions. Add pasta water and tuna. Heat until steam rises from the pot, but do not boil.
Remove from heat. Stir in cheese, a bit at a time.
Time for an easy dinner, a simple snack, a quick lunch.
Let’s do this.
I did.
All it takes is a tortilla, some beans, and a sprinkle of cheese. Get some oil nice and hot. Fry ’em up. Eat ’em all. You’re gonna want to. Trust me.
Grab a handful of corn chips. Spoon out some salsa and Greek yogurt. Get ready to dip dip dip.
This was the first episode of the new show that I’m doing for ifood.tv. I hope you enjoy it. More episodes to come soon!
Happy Eating!
Bean and Cheese Taquitos
Recipe Type: Main, Appetizer, Quick and Easy, Side, Dinner, Lunch
Cuisine: Mexican
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 3-4
Ingredients
1 1/2 C cranberry or pinto beans
1/2 t chili powder
1/2 t smoked paprika
1/2 t sweet paprika
pinch cayenne
pinch ginger
pinch cumin
to taste, salt
to taste, pepper
1 t honey
1 T white vinegar
2 T lemon juice
3 large flour tortillas, cut into quarters
1 C cheddar cheese, grated
2-3 T olive oil
Greek yogurt, for serving
salsa, for serving
Instructions
Pre-heat oven to 175F.
Combine beans, seasonings, honey, vinegar, and lemon juice in a medium saucepan. Mash to combine. Cook over medium heat, stirring occasionally, for 3-5 minutes, or until beans are heated through.
Top each quarter tortilla with a dollop of beans and a sprinkle of cheese, leaving a bit of space along one long edge. Roll, starting with the shortest edge.
Heat skillet. Add 1 T oil. When hot, add 4-5 taquitos. Cook until browned and crispy, flipping once or twice, about 2-3 min per side.
Place a cooling rack on a baking sheet in the oven. Transfer cooked taquitos to oven to keep warm.
Add another 1 T olive oil to skillet and cook the next batch, repeating until all have been cooked.
