A Brand New Year

I can't believe that it has been so long since my last post.
Looking back on this past year has been full of many wonderful moments to reflect on.
There have also been some very emotional raw moments that have taken the wind out of my sails on some days.
I've let my sails flap a little too long without direction.
It's time for me to make a move so to speak and take charge, so, I'm back!
I may not post every day, but I would like to make a commitment to post a recipe at least once a week. Hopefully, for those of you who haven't given up on me you will look forward to seeing my posts come every Monday.

As always I love to hear from you. If you would like me to post a recipe that you have seen me post a picture of on pinterest or facebook, please let me know. I'd be more than happy to share the recipe with you!

Rosemary Lemon Chicken with Artichoke Hearts

8 Chicken Thighs on the bone with skin on

salt and pepper

rosemary 

2 lemons, juiced

2 tsp capers 

4 cloves garlic, smashed

5 cups baby spinach leaves

1 can of artichoke hearts, rinsed and drained

1/2 cup liquid (water or chicken stock)

1/2 cup white wine * optional

In a pan that is large enough to cook all the chicken heat up enough vegetable oil to coat the bottom of the pan.  I cook the chicken on a medium heat level.

Season each piece of chicken with salt, pepper and rosemary leaves.

Place the chicken skin side down in the pan and let the chicken skin get nice and crispy. Let it cook. Do not try to turn it right away.  After about 10 minutes, when it is ready, the chicken will kind of release itself. The skin should be nice and crispy and you should have a beautiful golden brown color on each piece of chicken. Turn each piece of chicken over and continue to cook. Add the smashed garlic to the pan.  Add the juice from the 2 lemons, scraping the bottom of the pan to help it deglaze. Add a little bit of water at this time if needed. Add the capers, wine and artichoke hearts and continue to cook until chicken is cooked through. Depending on the size of the chicken thighs, usually about another 15 minutes.  If you need more liquid add some chicken stock or some water. 

You don't want the chicken to be covered with the liquid, you just want there to be some liquid in the pan.

When the chicken is done, (clear juices runs by the bone) spoon the chicken and it's juices over the spinach. The spinach will wilt, and you will have a delicious tasting dish. It's so easy to make and everyone will enjoy it. 

If you would like to use chicken breasts rather than thighs please adjust the cooking time accordingly.

Buon Appetito

xoxoxo

Lorraine

Asparagus

The other day I saw a post by one of my friends on Facebook and he was making an Asparagus Risotto using fresh asparagus that he had picked at a farm in upstate New York.  How fabulous! I can't imagine anything better than picking your own asparagus and cooking it!
I didn't pick my own asparagus, but when these stalks of spring are in season I make them as often as my family will let me. Tonight I decided to cook these and make them into a salad.
My sister Michele and I always have a small debate on which are better, the thin spears, or the big fat ones! I like the big ones!  Let's Food Crawl with some fresh asparagus!

I cut off about two inches from the bottom of the stalk, and with a vegetable peeler I take off the outer layer of skin on the bottom about 2 - 3 inches up. For tonight's salad I am going to poach the asparagus in water with slivers of fresh garlic.

I bring the water to a boil, and then remove the asparagus from the heat. I rinsed them with cold water to stop the cooking process.
I seasoned the asparagus with extra virgin olive oil, fresh squeezed lemon juice, kosher salt, and fresh ground black pepper. Toss the asparagus, I like to use tongs to move them around in the dish to make sure they are all evenly coated with the olive oil and other seasoning.

I then arranged them on a dish. Tonight I was in the mood for hearts of palm and artichoke hearts.
I drizzled some balsamic blaze over the asparagus,  and topped it with sliced hearts of palm.

Enjoy!
Buon Appetito
xoxoxo
Lorraine