- 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.
Hi there. It’s Wednesday and we all know what happens on Wednesday. Some of us bloggers get together over at Peas and Crayons and talk about what we have been eating. Fascinating, right? I love it. So without further ado I present to you What I Ate Wednesday, Weekend.
I had a full agenda packed Sunday and to get a good start I had my favorite Green Monster smoothie made with fresh pineapple chunks, banana, spinach and almond milk. It absolutely has become my go to morning concoction. Some days I add protein powder and strawberries as well. This baby tastes so good.
First thing that morning we made a trip out to Trader Joe’s to pick up some of our favorite snacks. Kurt and I love TJ’s jalapeno hummus, flaxseed tortilla chips and dark chocolate pistachio toffee. Briana loves their apple sauces, Joe’s vanilla sandwich cookies and TJ’s cereals. But all three of us are addicted to the apple cinnamon sticks. Yum!
Later on we went out for lunch to celebrate Cinco de Mayo and I ordered Mahi Mahi Tacos. They were very good but not the best I’ve had.
The highlight of my day was going over to my parents house for Easter. Yes, you read it right. Sunday was Orthodox Easter. Mom had everyone over and as always prepared a feast. I can never eat just a little when the table is full of delicious dishes. There was chicken rice, mashed potatoes with shitake mushrooms, grilled chicken, BBQ pork, fish, all sorts of salads and other yummy treats.
My cousin made these amazing chocolate covered strawberries.
But the best part of it all was to be with my loves.
As always thanks for visiting.