Sautéed Kale with Mushrooms

Sautéed Kale and Mushrooms

One of the great things about Kale is that it’s so versatile! You can dress kale up with almost any flavor and still end up with a soul satisfying side dish. I love pairing greens of any kind with mushrooms! Mushrooms give the greens a great counter texture, and let’s face it, mushrooms make everything fantastic!

Ingredients
3 cups of Lacinto kale chopped finely
2 cloves of garlic
2 cups of sliced mushrooms
1 Tablespoon of soy sauce
2 tablespoons of olive oil
1 tablespoon of butter
Sea salt to taste

Heat olive oil and butter in a skillet. Add garlic and mushrooms and sauté until mushrooms take on some color(10 minutes) add in kale and sauté until greens wilt, add in soy sauce and cook for another 5-7 minutes or until greens are tender. Season with sea salt if necessary, serve and enjoy!

Roasted Chicken Thighs with Lemon and Oregano

Roasted Chicken Thighs with Lemon and Oregano

It is officially lemon season! I love lemons, I love the smell of them, the tastes of them, but most of all I love cooking with them. This recipe is perfect for the cold weather we are having here in California. Nothing warms up a house better than roasting chicken, and while I avoid using my stove  11 months of the year, I always love to use it in December. Maybe it’s the Christmas season, I don’t know, but there is just something about pulling something out of my actual oven  that makes me feel in tune with the season.

Prep Time: 5 minutes
Cook Time: 25 minutes
Total time: 30 minutes

Ingredients:
4 chicken thighs skin on
1 lemon divided in half with one half sliced thinly into rings and the other half cut into 2 wedges
1/4 cup of onion chopped finely
1 teaspoon of dried oregano
1/8 teaspoon of red pepper flakes
1/4 cup of white wine Sauvignon Blanc
1/2 cup of low sodium chicken stock
1 clove of garlic
3 tablespoons of olive oil
Sea salt & pepper to taste

Directions:
Pre-heat oven to 425 F. Add 1 tablespoon of the olive oil to a skillet. Season chicken with sea salt and black pepper, then add it skin side down to the skillet. Allow to brown, without turning for 10 minutes or until chicken is cooked half  through. Pour off excess oil, maintaining a thin layer of oil in the pan. Place half the lemon slices on the bottom of the pan, and the other half on top of the chicken.  Move the skillet to oven and allow chicken cook through about another 6-8 minutes. Remove chicken  from oven, and transfer to a plate. Add in the onion, oregano, garlic and red pepper flakes to the skillet and let cook for 2 minutes, remove the skillet from the fire, add in the wine and give a quick stir. Return the skillet to the fire  cook for 2 minutes and add the chicken stock cook for another 3 or the sauce has thickened a bit,  add in the remaining olive oil. Return the chicken to the skillet. At this point you can taste the sauce to see if you need more lemon, I usually add in the juice of one of the two remaining wedges. Add sea salt and black pepper if necessary,  serve and enjoy!

What is your favorite cold weather oven meal?

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Braised Chicken in Caper Sauce

Braised Chicken in Caper Sauce

I love capers, something about their salty brininess speaks to my taste buds. This dish is so simple, and easy to make. All the work is in remembering that you’re cooking it, so that you don’t burn down the house!

Prep time: 5 minutes
Cook time: 25 minutes
Total time: 30 minutes

Ingredients:
1lb of chicken ( I used skinless, boneless thighs, you can use bone in with skin, but just be aware it will extend the cooking time a bit.)
1/3 cups white wine vinegar
1.5 cups of organic chicken broth
1/3 cup of capers drained and rinsed
1/2 cup of fresh parsley
1 medium onion
Sea salt and black pepper to taste

Directions:

  • Heat 2 Tbsp. oil in a large heavy skillet over medium heat. Season the chicken with sea salt and black pepper, then add the chicken and brown on both sides. Add in the  onion; cook, stirring often, until softened. Add the parsley, and capers to skillet; cook for 1 minute. 
     
     
    Stir in broth and vinegar.  Reduce heat to medium-low; cover and simmer until meat is tender and  cooked through falling off the bone, about 20 minutes.
  • Transfer chicken to a large platter. Spoon sauce over chicken; garnish with parsley.