This is a very simple and flavor packed meal that is perfect for a Paleo diet. It's packed with great flavors, herbs and mediterranean notes.
8 Chicken Thighs 2 pounds red potatoes cut in quarters 2 lemons (reserve juice of 1/2 of one) 1 pint cherry tomatoes 1 onion chopped 2 cups roasted san marzano diced tomatoes 1/2 cup sliced kalamata olives (more if you want) 1/2 cup roasted red peppers (more if you want) 1/4 cup sweet marsala 1/8 cup fig balsamic 1 tbsp diced garlic 1 tsp parsley 1 tsp basil 1 tsp coriander 1/2 tsp fennel salt 2 tbsp Za'atar spice blend 1 tbsp sea salt 1. Sear the chicken thighs for in a cast iron until golden brown (about 4 minutes each side). Season with the spice blend and reserve rest for step #3. 2. Combine potatoes, onion, olives, peppers, cherry tomatoes in a roasting pan. 3. Mix in spices, lemon juice and diced san marzanos with sauce. 4. Top with chicken, splash the marsala and balsamic over everything and roast at 400 degrees, covered for about 45 minutes to an hour so potatoes are fork tender. Seve with rice, risotto or lentils of choice! Save some juice from roasting pan to drizzle over the plate. NOTE: I combine all the dry spices in a mortar and pestle and grind together!
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Wanted to share a great Elk chili recipe I just love!
https://www.arrowreal.com/wildWomanCookbook2.php?recipie=2 Check it out This past week I got in a great whirlwind, three day, food, drinks and a travel adventure in Chicago with five friends. I grew up in Chicago but this trip still hit the entire package of food and bars even for someone from the area! From drinks all over downtown Chicago starting day one at a place called the SX Bar drinking champagne and chambord at the Essex hotel where we stayed to Navy pier deep dish pizza and much more this trip rocked it, literally. We ended with music; the Rolling Stones at Soldier Field, it was a great time. Day two was about starting off the morning at the Art Institute of Chicago. Plus taking in a classic Chicago dog at Wrigley field with an ice cold Old Style and seats behind home plate. I added in a walk along the lake in Grant park as well. We nailed the perfect night at Wrigley that ended with a nice beatdown of the Braves 8-3! Day Three was all about shaking off the fog of day two at Navy Pier with brews and a classic deep dish pizza and a brew that went down pretty slow. Followed by one of Al's italian beef sandwiches (dipped of course) downtown, before heading off to see the Rolling Stones. I'll close with a restaurant recommendation. When in Chicago this week besides eating the three main food groups (Deep dish pizza, Chicago dog and an Al's italian dipped sandwich) we hit this place on Michigan ave called The Gage. https://thegagechicago.com/
I had the venison burger and 6 of us shared duck poutine fries that were fantastic!!!! Add The Gage to you list of downtown Chi Town eateries. You may not make a Cubs game and Rolling Stones concert but for sure hit the museums, food, parks and drinks in this great American city! This is a fast and tasty summer salad that is great for a backyard BBQ party.
This recipe feeds 10 to 12, cut everything in half if you want a smaller batch. 2 boxes of peas (thaw in warm water) 2 boxes of lima beans 2 containers of cherry tomatoes 2 diced celery hearts 8 slices of cooked and chopped bacon 3 cups of pasta of choice (I used elbow) 1 package cream cheese 1 cup or more to taste of Mayo 12 lemon palm leaves cut into ribbons 1 TBSP salt 1 tsp fennel salt 1 tsp celery salt 1 tsp pepper 1 TBSP mixed herb blend Combine, chill and serve! This is a great take on the standard old shepherds pie. It's loaded with great mediterranean spices to give it a twist. The topping is cauliflower mash so this dish is also 100% keto friendly.
The Pie Ingredients: 1 lbs ground lamb or pork 1 Large can diced tomatoes 1 Cup diced carrot, celery and onion 3 Tbsp Balsamic glaze 3 Tbsp Fresh chopped parsley 2 Tbsp za' atar (A spice blend of the mediterranean) 1 Tbsp minced garlic 1 Tbsp Salt 1 Tbsp Chermoula (Another mediterranean spice blend) 1 Tbsp Fresh rosemary 1 tsp Pepper 1 tsp Nutmeg 1/2 tsp Red pepper flakes Note: You can also add in 1/2 red wine for a little added flavor! The Cauliflower Mash: 1 Head of Cauliflower boiled 6 Tbsp Sour cream 4 Tbsp Each, goat cheese and parmesan cheese 2 Tbsp Butter Salt and pepper to taste Heavy cream as needed to make it more or less creamy The Process: 1. Combine the carrots, onions, and celery in pan and cook until onions sweat (3 minutes). Add Garlic and meat and cook until brown. 2. Add in all your spices as well as the Balsamic glaze and cook on med heat about 30 minutes until almost all the water has cooked off. 3. Put mix in baking dish. 4. Make the cauliflower mash by combining all the ingredients with the boiled cauliflower in a food processor or use a blender. Add salt and pepper once blended. Not much as the parmesan has some salt to it. 5. Top the meat mix with the mash. Bake at 350 for 25 minutes then on low broil for a couple minutes. I love great Sunday soul food dinners! This dish is my 14 spice, buttermilk fried chicken (air fryer) with collard greens and ham hocks. Served with a side of grits and honey!
Here is my 14 spice blend for fried chicken: I grind the spices together in a mortar and pestle to blend them better. Salt 2TBSP Pepper 1TBSP Garlic Powder 1TBSP Onion Powder 1TBSP Paprika 1TBSP Coriander 1tsp Cayenne 1tsp Red Pepper 1tsp Thyme 1tsp Cumin 1tsp Sage 1tsp Basil 1tsp Nutmeg 1/2tsp Rosemary 1/2tsp I mix 2 TBSP flour, 2TBSP Panko crumbs to 1 tsp spice blend for each piece of chicken for the coating. Air fry at 380 degrees for 15 minutes, turn and fry another 13 to 15 minutes at 350 degrees. Marinate the chicken in 1 TBSP of spice blend and 2 cups of buttermilk for 24 hours. The Collards: First saute one large onion diced, 6 thick center cut slices of bacon and 4 diced garlic cloves. Add one large bundle or more if you want along with three 32 Oz boxes of chicken stock. Bring to a boil then reduce and simmer three hours add 2 TBSP of salt and 1/2 cup apple cider vinegar. I got my love for food while living in Germany. I've traveled all over the world but I really love food from Southern Europe and the Balkans and mediterranean. I remember the first time I tried the flavors of that region on Turkey and then again in Bosnia and I've always loved it. Here are a couple great blogs with recipes to get to know more about food from that part of the world.
https://www.fromthegrapevine.com/israeli-kitchen http://www.tasteofbalkans.com/ Recipe for chicken fricassee:
This classic French sunday dinner is fantastic and there are as many ways to make it as there are French mom's doing it. 6 slices of bacon chopped and cooked. 4 chicken thighs pan seared in bacon fat and 2 TBS of butter skin side down first. Deglaze pan with chicken stock or white wine and saute 11/2 cups each celery, carrots and onion with 4 garlic cloves. Add 1 TBS each salt and pepper. Then season with 1 tps each rosemary, thyme, sage. Add 3 cups chicken stock. Drop in chicken and bacon and cook 25 minutes to 165 internal on chicken. Temper 2 egg yokes and a cup of heavy cream with hot stock for a thick cream sauce base. You need to temper the cream sauce base to not cook the eggs. Add 1/2 tsp of poppy seeds and nutmeg. Taste and re-season with S&P. Serve over rice, pasta, egg noodles or eat as a stew! I've been cooking chicken thighs a lot this month. It's my favorite part of the bird and here is my favorite recipe! Sun Dried, tomato cream sauce!
INGREDIENTS:
Nothing goes better with cast iron grilled pork chops then a rosemary, red wine mushroom sauce and some dutch oven vegetable medley!
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AuthorVic Luebker "The Battle Field Chef" is Editor and Chief of Food and Bars and is an admitted food, drink and travel junky with a passion for fun! More about Vic here. Archives
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