words and pictures....
April 16, 2013
It’s always a challenge if you are cooking for one and you love to cook, not to over cook. This afternoon, when I hit the grocery store aisles chili popped into my head and I sought out the ingredients for Chicken & Black Bean Chili. (more…)
March 20, 2013
Primavera, also known as Allegory of Spring, is a panel painting by Italian Renaissance artist Sandro Botticelli. Painted ca. 1482, Primavera is known to be one of the most popular paintings in Western art, though it’s history is unknown. Among the theories of it’s creation is that it was commissioned in 1477 by Lorenzo de’ Medici.
Fascinating work of art, for contemplation on this the first day of Spring…
March 19, 2013
When I cook I rarely follow a recipe and usually change things up each time I cook it. Mediterranean Chicken is one of my favorite chicken dishes. It’s easy and light fare. I have had some requests for the recipe. Enjoy…
Mediterranean Chicken
1 1/2 lbs. chicken tenders – cut into 1 inch cubes
1 14.5 oz can of diced tomatoes (with garlic or basil is a good choice)
1 14 oz. can of whole or quarter artichoke hearts (not marinated) — drained and chopped
1 medium yellow onion sliced thin
2 cloves garlic chopped
splash of olive oil
1 tsp thyme
1 tsp oregano
1 chicken bouillon cube
juice of 1/2 lemon
1 4 oz. package of feta cheese
Saute onions and garlic in olive oil and then add chicken and spices and saute until the chicken is lightly cooked. Stir in tomatoes and simmer on low for 20 minutes until chicken is tender. Add lemon juice and chopped artichoke hearts. Cover and simmer for 5 minutes. Turn off heat and sprinkle with feta cheese and fresh ground pepper.
Serve on rice. Serves 4 – 6.
I recommend pairing this with a salad of spring greens and red onion with vinaigrette and ciabatta.
Alternatives to the Mediterranean Chicken… substitute artichoke hearts with sliced zucchini or summer squash. Add rosemary or basil.
I’ve been getting back into the groove since I moved. Finally thinking about cooking again. I have 3 apples that I hate to toss, but are too soft for my taste. I was thinking of baking them, but most recipes call for butter and I’m not a fan of butter. I ran across this recipe that I think I’ll try…
Brown Sugar & Cinnamon Baked Apples
makes 1 apple packet| Preheat oven to 400º By Sasafrass
You’ll need:
I apple 1 teaspoon cinnamon 2 Tablespoons brown sugar 1 piece of aluminum foil
Here’s what you’ll do:
1. Slice 1 apple of your choice very thin (1/8 inch) you’ll end up with approximately 40 slices total. 2. Place apple slices onto a sheet of foil, sprinkle 2 Tablespoons of brown sugar and 1 teaspoon of cinnamon. 3. Wrap up foil by gathering each corner and pinch it together and place on baking sheet. 4. Bake at 400º for 25 minutes.
Meanwhile there’s some Mediterranean Chicken stewing on the stove top.
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