Tag: healthy dinner


Jul
2015

Honey Garlic Jalapeño Chicken!

categories: Dinner, Grill, Recipes

Fall-off-the-bone, juicy, flavorful chicken thighs are the absolute best! Since most of the time we don’t meal plan one day ahead, a long marination process can seem impossible. By using a robust marinade, you can easily create a depth of flavor without the 8 hour marination process. By robust, of course I mean garlic, a hint of jalapeño, and honey for sweetness. A quick coating is all it takes!

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I suggest grilling the thighs. If you live in Pittsburgh it’s impossible because it rains everyday! You can brown them in a pan like I did. The great thing is the thighs get completely smothered in gooey deliciousness and finished off in the oven, so either works. The marinade actually reduces to a thick sticky coating in the pan, totally ideal for chicken thighs.

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I utilized the left over pan goo to pan sear the corn on the cob…this was genius.

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Robust garlic and honey flavors with a hint of jalapeño is perfection on corn!!!

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All I added was a coating of butter, a shake of paprika, and some finely chopped parsley for a fancy finish.

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Garlic Honey Jalapeño Chicken
(makes 6-8 chicken thighs)

Ingredients:
1/3 cup honey
6 cloves of garlic, finely chopped
1 large jalapeño pepper, finely chopped
3 tbsp. olive oil- 2 tbsp. marinade/ 1 tbsp. for pan
2 tbsp. balsamic vinegar
Handful of chopped parsley or cilantro
salt/pepper
6-8 chicken thighs, skin on or off and rinsed

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Directions:
Mix all ingredient together in a mixing bowl.

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Coat chicken thighs in a ziploc bag or 9X13 pan to marinate.

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Heat oven 350 degrees.
(Overnight or all day is best …if you have time! This marinade is strong so it is not absolutely necessary.)

Heat 1 tbsp. olive oil in a large pan.

Remove thighs from marinade and add to the pan. Keep excess marinade!

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Brown thighs on each side 3-4 minutes per side.

Remove thighs from pan and add to a 9X13 baking dish.

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Pour excess marinade over thighs.

Cover with foil and bake 35-45 minutes, make sure juices run clear. Chicken will be “fall off the bone” yum!

Especially if skin-on, crisp the thighs under the broiler for 5-7 minutes until desired crispness.

Let stand 5-10 minutes and serve!

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I serve these delicious thighs with Pan Seared Corn on the Cob!(See directions above in intro.)
These two dishes are delicious! Both stars of the meal!

Enjoy!
Ciao!


Apr
2015

Join A CSA! Make A Primavera!

categories: 20 Minutes or Less, Around Pittsburgh, Cook With Me! Live at the Public Market, Dinner, Healthy Living, Homemade Italian, Recipes

Thinking produce? Us, too! We cannot wait for fresh, local vegetables! Have you ever thought of subscribing to a CSA (Community Supported Agriculture) program?  Although the name suggests you need to roll up your sleeves and help farm along with others, the exact opposite is true… You pick up your box. Done.

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Many farms near Pittsburgh offer CSA programs that include produce, eggs, cheese, and even meat.  A farmer who is part of the Pittsburgh Public Market family, Elliott Lengel of Lengel Brothers Farm, offers the community a fabulous CSA program out of Mercer, PA.

Lengel Brothers Farm- Mercer, PA
Lengel Brothers Farm- Mercer, PA

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The Lengel Brothers Farm CSA program runs August through November, pick up locations include the Public Market in the Strip, and they offer a discount for members starting now! The program runs 14 weeks and the pricing is $120 for a quarter share, $200 for a half share, and $350 for a full share.  Members can pick your own items for you basket or get what you get! Elliott also bakes homemade breads and offers jams and many other condiments at a discount for members!

Pasta Primavera is one of my favorite, quick and easy healthy dishes! Originating from LeCirque in New York City, Pasta Primavera was discovered by accident when Mr. Maccioni and his family were asked to prepare dinner for a food tour in Canada.  Mr. Maccioni was forced to do a vegetable fridge raid and tossed it with pasta and fresh grated parmesan cheese.  When the guests asked what he called the dish he responded, “Pasta Primavera!”  The dish is not on the menu at Le Cirque these days, but the dish is made table side for those who ask.

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Pasta Primavera

Ingredients:
2 tbsp. basil olive oil …The Olive Tap 
3 cloves of garlic, chopped
1 small onion, chopped…Produce from Lengel Brothers Farm Market
1 zucchini, chopped 1/2 inch
1 cup snap peas, chopped
1 cup mushrooms, sliced
1 pint cherry tomatoes
2 cups fresh grated Parmesan Reggiano cheese…Pennsylvania Macaroni Co.
2 tbsp. fresh basil, chopped
1 lb. dry or fresh pasta
salt/pepper to taste
extra fresh grated parmesan cheese
Directions:
Heat olive oil in a large, deep frying pan.
Add garlic and cook until golden and softened.
Add vegetables according to cooking time. Longest first.
Add onion, zucchini, mushrooms, snap peas and cook until tender not mushy.
Meanwhile, throw in 1 lb. pasta and cook until al dente.
Drain well and toss with vegetables in the pan.
Add parmesan cheese and coat.
If too dry add a lithe bit more olive oil or a 1/2 cup chicken stock..
Throw in salt/pepper and basil.

Enjoy!
Ciao!

For more information on Pittsburgh CSA programs Click Here!