- 9th May 2013
- Chicken, Favorite, Healthy, Lunch, Main Dish, Mediterranean Diet, Miscellaneous, One Pot Dish, Recipes, Reduced Fat, Stew
I am very excited these days!
I am excited because Kurt and I have finally decided to remodel our kitchen. I can not believe the day has come. Already, as I write this post the top cabinets have been removed, some of the old backsplash has been torn down and my kitchen officially looks like a war zone. Wednesday night we spend almost three hours picking out new cabinets and granite countertops. I never thought I would say this but picking out kitchen cabinets can be a stressful job. Nevertheless bring on this stress, this is beyond exciting.
Over the next several weeks as the construction continues, I will not be able to do much cooking and eventually we will have to rely on our grill for a little while. With that said, I thought I would document our journey through this wonderful space on the web I call my blog. Be ready, a new series of posts called Kitchen Chronicles are coming soon. I plan on sharing whatever recipes I can, update you with pictures of the demolition and progress with construction.
Wish us luck, we are going to need it.
It has been raining for a few days here in NJ. Whenever it gets gloomy, my body craves something comforting, even if it is warm outside. This Chicken with Capers in White Wine Sauce is an easy to make dinner idea for gloomy rainy nights. It goes wonderfully with anything that absorbs sauce like mashed potatoes, rice, quinoa or couscous.
Hope you enjoy it as much as we did.
Chicken with Artichokes in White Wine Sauce
Author: Kathy Steger
- 4 boneless organic chicken thighs
- 2 oz artichoke marinated in water, roughly chopped
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 tbsp capers
- 1 tbsp flour
- ¼ cup white wine
- ¼ cup organic chicken stock
- 1 tbsp olive oil
- salt and pepper to taste
- Season chicken with salt and pepper.
- Heat olive oil in deep skillet and sauté chicken thighs until golden on each side, (about 3 minutes)
- Move chicken to a plate and set aside.
- To the same pan add onion and garlic. Cook until the onion is soft, about 3 minutes
- Add flour to the onion mixture. Stir well.
- Add wine, chicken stock and artichokes. Bring to a simmer.
- Return chicken to the pan. Cover and cook about 7 minutes until chicken is cooked through and is no longer pink inside.
- Season with salt and pepper if necessary.
I love Mexican flavors. Kurt and I are Mexican food junkies. Naturally, we jump at any excuse to overindulge on tacos, guacamole, chips, beans and margaritas. Cinco de Mayo is perfect for that.
Eating at a Mexican restaurant while avoiding GMO’s and sticking to a healthy organic lifestyle doesn’t really go hand in hand. In an effort to enjoy the delicious Mexican cuisine and stick to consuming food that is healthy I announced that we are going to have Cinco de Mayo celebrations at home. I will of course be in charge of the food and Kurt with his bartending expertise will take care of tequila infused cocktails.
I already can’t wait till Sunday.
With the approaching day of overindulgence I am sharing this great recipe for my tender Citrus Beer Beef Carnitas. What makes this recipe so yummy is the way it’s prepared. I first seasoned the meat generously with a homemade spice rub, then seared it on both sides to get a nice golden color and then left it alone to slowly cook with garlic, onion, beer and orange juice until the meat was falling apart on its own. This by far is my most favorite way to prepare carnitas regardless of whether I use pork or beef.
It’s fantastic served with salsa, guacamole and tortillas and even better with rice and beans.
- 2 lbs organic chuck
- 1 bottle beer such as Blue Moon or Budweiser
- 1 onion, julienned
- 5 garlic cloves, smashed
- 1 orange, cut in half
- ½ cup orange juice
- ½ tbsp mexican oregano
- rub (1 tbsp paprika, 1 tsbp garlic powder, 1 tbsp onion powder, 1 tbsp cumin, 1 tsp black pepper, ½ tbsp oregano, ½ tbsp salt)
- Season beef generously with the rub.
- In a Dutch oven preheat olive oil and brown the meat on each side.
- Add the rest of the ingredients, cover and simmer for 2½ hours until the meat falls apart.
- Pull meat apart, mix with the cooking juices and enjoy.