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Greek Chicken Thighs with Lemon, Capers, and Feta

Greek Chicken Thighs with Lemon, Capers, and Feta

by Pam on April 4, 2013

I found another Cooking Light recipe on My Recipes[1] that looked delicious and interesting. I adapted it quite a bit to suit my families tastes and it turned out excellent. Both of my kids gobbled up their chicken and my husband had seconds. The chicken was tender and the sauce helped make it juicy and flavorful. I loved the combination of garlic, capers, and lemon and thought the feta topped it off nicely. This recipe is a keeper and I will be making it again – SOON. I  served it with the Quinoa with Roasted Garlic, Spinach, Tomatoes, and Pine Nuts[2] for a healthy and delicious meal.

Flatten out the chicken thighs and remove any excess fat. Season both sides of the chicken thighs with sea salt, freshly cracked pepper, garlic powder, and dried oregano, to taste. Lightly dredge both sides of the chicken in the flour, set aside.

Heat the tablespoon of olive oil in a large skillet over medium heat. Once the pan is hot, place the chicken into the skillet and cook for 5 minutes; flip and cook for an additional 5 minutes. Remove from the skillet and place onto a plate loosely covered by a tin foil tent.

Add a teaspoon of more olive oil to the skillet then add the onion. Cook, stirring often, for 3 minutes; add the minced garlic and cook, stirring constantly  for 1 minute. Add the lemon juice and chicken broth then bring to a boil. Boil the sauce for 2 minutes then reduce to low; season the sauce with sea salt and freshly cracked pepper, to taste, then add the chicken thighs and their juices back to the pan along with the capers. Cook for another 7-10 minutes. Serve the chicken with some sauce spooned over the top followed by a sprinkling of feta cheese and fresh parsley. Serve immediately. Enjoy.

 



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Greek Chicken Thighs with Lemon, Capers, and Feta




Yield: 4

Prep Time: 10 min.

Cook Time: 20 min.

Total Time: 30 min.



Ingredients:

5 boneless, skinless chicken thighs, flattened & trimmed of fat
Sea salt and freshly cracked pepper, to taste
Garlic powder, to taste
Dried oregano, to taste
2 tbsp flour
1 tbsp + 1 tsp olive oil
1/2 sweet yellow onion, sliced thinly
3 cloves of garlic, minced
1 1/2 cups of chicken broth
3 tbsp fresh lemon juice
Feta cheese
Fresh parsley

Directions:

Flatten out the chicken thighs and remove any excess fat. Season both sides of the chicken thighs with sea salt, freshly cracked pepper, garlic powder, and dried oregano, to taste. Lightly dredge both sides of the chicken in the flour, set aside.

Heat the tablespoon of olive oil in a large skillet over medium heat. Once the pan is hot, place the chicken into the skillet and cook for 5 minutes; flip and cook for an additional 5 minutes. Remove from the skillet and place onto a plate loosely covered by a tin foil tent.

Add a teaspoon of more olive oil to the skillet then add the onion. Cook, stirring often, for 3 minutes; add the minced garlic and cook, stirring constantly for 1 minute. Add the lemon juice and chicken broth then bring to a boil. Boil the sauce for 2 minutes then reduce to low; season the sauce with sea salt and freshly cracked pepper, to taste, then add the chicken thighs and their juices back to the pan along with the capers. Cook for another 7-10 minutes. Serve the chicken with some sauce spooned over the top followed by a sprinkling of feta cheese and fresh parsley. Serve immediately. Enjoy.



Adapted recipe and photos by For the Love of Cooking.net
Inspired by Cooking Light – My Recipes

References

  1. ^ My Recipes (www.myrecipes.com)
  2. ^ Quinoa with Roasted Garlic, Tomatoes, Spinach, and Pine Nuts (www.gordon-ramsay-recipe.com)
  3. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  4. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Portuguese Caldo Verde ? Soup with Potatoes, Kale, and Chorizo

Portuguese Caldo Verde – Soup with Potatoes, Kale, and Chorizo

by Pam on November 6, 2013

I was recently sent a wonderful cookbook called The Soupmaker’s Kitchen[1] that is filled with delicious looking soups made from scratch. Every recipe has step by step photos that make them super easy to follow and make. I decided to make this soup because it looked comforting and delicious – perfect for the cold rainy day we were having. I adapted the recipe a bit to make it healthier by using a vegetarian substitute for the chorizo. I also used store bought broth because I didn’t have any homemade in the freezer. This soup turned out delicious! It was quite spicy so I didn’t serve it to my kids but they tasted it anyways and both said it was really good. I loved the chunks of potato and the texture of the kale in this healthy, flavorful, and delicious soup. My husband and I both really loved it and the leftovers were even better the next day. I look forward to making more soup recipes from this great cookbook!

Heat olive oil in a large Dutch oven over medium heat. Add the chorizo, removed from casing and cook, making sure to crumble the sausage. Side Note: If you use a vegetarian substitute, remove it from the casing and chop into small pieces. Add the onion and cook, stirring often, until the onion is tender and the sausage is cooked. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the chicken broth, potato chunks, and season with sea salt and freshly cracked pepper, to taste.Simmer for 20 minutes then add the kale. Simmer for another 10-15 minutes then taste and re-season if needed. Ladle into bowls and serve with crusty bread. Enjoy. 



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Portuguese Caldo Verde – Soup with Potatoes, Kale, and Chorizo




Yield: 8

Prep Time: 5 min.

Cook Time: 35-40 min.



Ingredients:

1 tbsp olive oil
2 links of vegetarian chorizo, removed from casing & chopped (or 1 link of chorizo removed from casing)
1 small onion, diced
3 cloves of garlic, minced
8 cups of chicken broth
6 small Yukon gold potatoes, diced with skin on
2 cups of kale, chopped
Sea salt and freshly cracked pepper, to taste

Directions:

Heat olive oil in a large Dutch oven over medium heat. Add the chorizo, removed from casing and cook, making sure to crumble the sausage. Side Note: If you use a vegetarian substitute, remove it from the casing and chop into small pieces. Add the onion and cook, stirring often, until the onion is tender and the sausage is cooked. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the chicken broth, potato chunks, and season with sea salt and freshly cracked pepper, to taste. Simmer for 20 minutes then add the kale. Simmer for another 10-15 minutes then taste and re-season if needed. Ladle into bowls and serve with crusty bread. Enjoy.



Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Aliza Green – The Soupmaker’s Kitchen

References

  1. ^ The Soupmaker’s Kitchen (www.alizagreen.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  3. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Pork Tenderloin Diane

Pork Tenderloin Diane

by Pam on November 5, 2013

I picked up a pork tenderloin from the store and went in search of a quick and simple recipe online. I found this one at Allrecipes[1] that looked perfect. I couldn’t believe how fast this was to prepare and how delicious it was. This is a dish worthy of company and so easy too! We all thought the pork was very tender and the sauce made it extra delicious. I served it with rice and a tossed salad for a healthy and delicious meal.

Remove the silverskin from the pork tenderloin (click this link for instructions[2]). Cut the tenderloin into 1 inch thick medallions. Place the medallions on a cutting board and cover with a piece of wax paper then flatten each medallion slightly with the palm of your hand. Season both sides of the medallions with sea salt, freshly cracked pepper, and garlic powder, to taste.

Heat the butter and olive oil in a large skillet over medium high heat. Add the medallions to the HOT skillet and cook for 3-4 minutes on each side, until golden brown and cooked through. Remove to a plate and keep warm.

Add the chicken broth, lemon juice, worcestershire sauce, and mustard to the pan along with half of the parsley. Cook, stirring with pan juices, for 1-2 minutes or until heated through. Add the pork along with any juices back to the pan and coat both sides with the sauce. Place the pork on a serving platter with a side of the sauce. Sprinkle the pork with the remaining parsley. Serve immediately. Enjoy.

 



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Pork Tenderloin Diane




Yield: 4

Prep Time: 5 min.

Total Time: 10 min.



Ingredients:

1 pork tenderloin, silverskin removed and cut into 8 pieces
Sea salt and freshly cracked pepper, to taste
Garlic powder, to taste
1/2 tbsp butter
1/2 tbsp olive oil
3 tbsp chicken broth
1 tbsp lemon juice
1 tbsp Worcestershire sauce
1 tsp Dijon-style mustard
1 tbsp fresh parsley, minced

Directions:

Remove the silverskin from the pork tenderloin (click this link for instructions). Cut the tenderloin into 1 inch thick medallions. Place the medallions on a cutting board and cover with a piece of wax paper then flatten each medallion slightly with the palm of your hand. Season both sides of the medallions with sea salt, freshly cracked pepper, and garlic powder, to taste.

Heat the butter and olive oil in a large skillet over medium high heat. Add the medallions to the HOT skillet and cook for 3-4 minutes on each side, until golden brown and cooked through. Remove to a plate and keep warm.

Add the chicken broth, lemon juice, worcestershire sauce, and mustard to the pan along with half of the parsley. Cook, stirring with pan juices, for 1-2 minutes or until heated through. Add the pork along with any juices back to the pan and coat both sides with the sauce. Place the pork on a serving platter with a side of the sauce. Sprinkle the pork with the remaining parsley. Serve immediately. Enjoy.



Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Allrecipes

References

  1. ^ Allrecipes (allrecipes.com)
  2. ^ (click this link for instructions (www.learninghowtocook.com)
  3. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  4. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)