Crispy Braised Chicken Thighs with Olives, Lemon and Fennel

My amazing husband bought me Thomas Keller's cook book, Ad Hoc at Home. I am in love with it because all the recipes are rustic, (which I have learned that is what my cook style leans towards) and pretty easy to navigate through. I am excited to work my way through this cookbook and share some tips and recipes with you all along my way! 

What you need:

3 large fennel bulbs
12 chicken thighs
kosher salt
canola oil
1 cup coarsely chopped onion
1 tablespoon finely chopped garlic
¼ cup dry white wine, such as Sauvignon Blanc (I used Robert Mondovi and then served the rest with the meal)
1 cup large green olives
¼ teaspoon red pepper flakes
4 fresh or 2 dried Bay leaves
4 strips lemon zest – removed with vegetable peeler
8 thyme sprigs
1 cup Chicken Stock
about ¼ cup flat leaf parsley leaves (I didn't have so I used dried parsley)

Directions:

Cut off the fennel stalks. Trim the bottom of the bulbs and peel back the layers until you reach the core; reserve the core for another use. Discard any bruised layers, and cut the fennel into 2-by-½-inch batons. You need 3 cups fennel for this recipe; reserve any remaining fennel for another use.

Preheat the oven to 375 degrees F. 

Season the chicken thighs on both sides with salt. Heat some canola oil in a large ovenproof sauté pan or roasting pan that will hold all the thighs in one layer over medium-high heat. Its really important to make sure your oil is hot and sizzling when you add your chicken. Add the thighs skin-side-down and brown on the skin side, about 4 minutes. 

Turn the thighs over and cook for about 1 minute to sear meat. Transfer to cooling rack.

Reduce the heat to medium-low, add the onion to the pan and cook for 1½ minutes. Add the garlic and cook for 1 minute. Cook, stirring often, until the onion is translucent, about 5 minutes. 

Stir in the fennel, turn the heat up to medium, and cook, stirring often, until the fennel is crisp-tender, about 10 minutes.

Pour in the wine and simmer for about 2 minutes to burn off the alcohol. Stir in the olives, red pepper flakes, bay leaves, lemon zest and thyme, then pour in the chicken stock. Increase the heat, bring the liquid to a simmer, and cook until the fennel is tender, about 1 minute.

Taste the stock and season with salt, as needed. I didn't add more salt at this point because I felt it was salty enough, but I did add a little ground pepper. Return the chicken to the pan skin-side-up, in a single layer. When the liquid returns to a simmer, transfer to the oven and cook for about 20 minutes, until the chicken is cooked through.

Turn on the broiler, and put the pan under the broiler for a minute or two to crisp and brown the chicken skin. Remove from oven, and transfer to a plate, spoon sauce over each chicken. Garnish with parsley leaves.

This meal was a HUGE hit at my house. The suggestions I got was to add a little bit more fennel to the sauce so each person could have more than a fe slices because it complimented the chicken so well. I served with a side salad and potato pancakes. 

Let me know what you think! 

Bon Appetit! 

Easy Lasagna

Steven's Italian grandma taught be how to make Italian lasagna the way her family has been making it for years. Its quite a process and sometimes you just want something a little different and simpler...yet with amazing flavor. I was flipping through Thomas Keller's "French Laundry" cookbook and came across their staff lasagna recipe.

Staff meals are simple meals the chef of a restaurant makes for their crew around 3 or 4pm before the nights service begins. These meals have to be easy enough to whip up quickly without impeding on the restaurants service, but has to be packed full of flavor. I thought I would give it a try

Here's what you will need:
Olive oil
1 1/2 cup chopped onion
2 tablespoons minced garlic
1/2 cup tomato paste
8 cups peeled tomatoes
1/4 cup chopped oregano
2 tablespoon basil
1 1/2 cup ricotta cheese
3 eggs
1/2 cup parsley
1 pound lasagna noodles
1/2 pound mozzarella cheese
salt and pepper


For the filling:
Combine Ricotta, eggs, parsley and a dash of salt and pepper. Whisk till combined. Cover and refrigerate.

For the sauce:

In a large pot, heat a tablespoon of olive oil. Add onions and garlic and cook about 5 minutes. Add tomato paste and stir frequently till turns oragnish...about 10 minutes. Add tomatoes and stir. Let simmer on low for about and hour to let the flavors melt together. Stir frequently to make sure the bottom of the pot doesn't brown. When the sauce is done, it should be thick, chunky, and reduced down a little. Add oregano and basil and let cool to room temperature. 

Cook your lasagna noodles as specified on the box and allow to cool slightly. 

To assemble:

Spread a thin layer of sauce on the bottom of your 9 by 13 baking pan. This will help prevent your noodles from sticking. Lay down some noodles, slightly overlapping. I cut some noodles in half to make the perfect size to cover the dish. 

Spread some sauce over the noodles paying attention to the edges so they don't burn and stay moist. 

Top with your ricotta cheese mixture. Repeat another layer on noodles, then sauce then the remaining ricotta mixture. Add one more layer of noodles, sauce, then top with grated mozzarella and Parmesan cheese. 

Put in a preheated 350 degree oven for about 45 minutes or until mozzarella is golden brown. 

I liked this recipe because it was pretty easy to make. I feel like Steven's granny's recipe has more flavor to it and is more moist, but this was a hit and even she liked it when I served it. 

For a traditional Italian feast, why not serve it with a salad and my minestrone soup?

Bon Appetit! 

Rainbows and Butterflies

Most of you don't know me personally, but a lot of people in my life call me very naive. I never understood why until I had a coworker explain it to me once so I could understand this.

In bad situations, I try to spin it to be positive. In certain situations when people can read into things or assume the worse, I choose to think the best in people. When a situation has the potential of being bad, I am hopeful that it won't be. I live in a world of rainbows and butterflies. Ever since my talk with my coworker I decided that its not being naive, its being on optimist; its seeing things in a different light.

I like my world of rainbows and butterflies. It's a happier and more peaceful place than being consumed with drama  or negative thinking all the time. I wouldn't ever choose to leave my world for a moment.

Don't take this as being naive, because by definition, naive means "lack of experience, or information" and trust me, I have both.  I have had a lot of things in my life go wrong. Things haven't always been perfect in my life. People have hurt me. I have lost trust in a lot of people, however every person and situation are different and putting other past experiences onto new ones is limiting your future.

I choose to believe in positive thinking. I believe every person has a good side to them. I believe in second chances. I believe in seeing things differently. I believe there is an end to every storm. I believe in rainbows and butterflies. Who's with me?

"And God said, 'This is the sign of the covenant that I make between me and you and every living creature that is with you, for all future generations: I have set the bow in the cloud, and it shall be a sign of the covenant between me and the each. "
Genesis 9:12-13

Minestroni Soup

There is nothing better on a cold day than a good cup of hearty soup. This recipe is a play on Italian Minestrone soup and can be served as an prelude to your meal or simply as a meal on its own. What I love about this recipe is its so easy and just simmers so you can multitask while it cooks.

• What You'll Need:
  1/3 pound sliced pancetta cubed
  2 medium red onions, diced
• 4 celery ribs, cubed
• 3 medium carrots, shave the skin and chop
• 1/3 cup extra-virgin olive oil
• 1 bunch Swiss chard. Separate the leafs from the stems. Set leafs to one side and dice the stems
• 6 garlic cloves chopped
• 2 tablespoons tomato paste
• 1 can whole tomatoes in juice
• 3 quart hot water
• 1 quart vegetable broth
• 5 cups chopped cabbage 
• 3 cups coarsely chopped kale
• Parmigiano-Reggiano 
• 1 can cannelloni beans, rinsed and drained
• 1 small box of little pasta...I used stars
• 
  

In a big pot, add olive oil and heat. Add pancetta, onions, celery, and carrots over medium heat, stirring occasionally. Once onions begin to become translucent, add swiss chard steams to pancetta pot. Add garlic and a dash of salt and pepper. Continue Cooking for approximately 45 minutes will all the vegetables cook together and soften. Stir occasionally to keep the bottom of the pot from burning. 

Push vegetables to one side of pot and add tomato paste to cleared area and cook, stirring constantly, until it starts to caramelize, about 2 minutes. 

Stir paste into vegetables and cook, stirring, 2 minutes. Add can of tomatoes and juices. Add water and vegetable broth. Bring to simmer. Add cabbage, kale, and 1/4 cup Parmesan cheese. Simmer, covered, until greens are tender, about 30 minutes.

Coarsely chop chard leaves and stir into soup along with beans. Simmer, partially covered, 10 minutes. Season soup with salt and pepper. Add pasta right before serving.

Bon Appetit!!

Wednesday Wishes

1. A Home

My husband and I are still searching for our dream home, so that is on the top of my wish list this week.

2. To start reading my new book

I saw the movie a while ago and the book has been sitting on my shelf, so I can't wait to find time to dive into it

3. Flowers

I know it's cliche, but I really am hoping for flowers from the husband next week for valentines day

4. Neon Shoes

I mean...what girl DOESN'T want to add new shoes to her closet?

What's your Wednesday wish? 

See more....

xoxo

Mexican Chicken Rice Bowls

Rice Bowls are my easy go to dinner. Its simple and most of the ingredients I normally have in my kitchen already.

I defrosted 4 boneless chicken breasts. Put in a bowl and and squeeze 1 full lime into the bowl.

Add a tablespoon of chili powder and 4 cloves of diced garlic to bowl. Cover and put in fridge to marinade. I let my marinade for about an hour while I did some other chores.

Put some rice on to cook. I used brown rice and put in my rice cooker...again, easy!

Take chicken out and cut into cube bite size pieces. Put a large pan on and pour about a tablespoon of olive oil in pan and heat. Once pan is hot, add chicken and cook till brown.

Meanwhile, cut 1 whole onion in rounds. Put another pan on stove and heat a tablespoon of oil. Add onions and a 1/2 tablespoon of sugar. Cook on low heat and let reduce down. Your onions should caramelize.

While the chicken is cooking, prep your other ingredients. I grated cheddar cheese, cut cilantro, cooked some canned black beans, and pulled out some greek yogurt and salsa. Once rice, chicken and onions are done cooking put in the assembly line of toppings and let everyone build their own mexican rice bowl.

This is a huge hit in my house, super easy to make.

Let me know what other ingredients you like to use! 

Bon Appetit! 

Find out who you are and do it on purpose

I believe myself to be a strong person. I'm a classy girl unlike many of the other 20-something-year-olds types these days. It makes me sad to see girls compromise their standards for attention. 

I am addicted to coffee. I love Fashion. I LOVE dressing up, sexy shoes, caked on makeup, and the perfect jeans. Shopping to me is considered a an art form and that doesn't make me shallow.

I value my family and friends and respect those who are "real." Nothing can be more fun that going to restaurant and talking for hours with good friends. I am in LOVE with a fabulous man and all of his baggage. We have been married for almost 4 years but have been together for over 10. Our marriage may not look perfect to you, but to us it is. I am deeper than you think. I am a hopeless romantic and I'm very indecisive. 

I live in a world of rainbows and butterflies and it makes me sad for people who can't see the beauty in life. I choose to make the best out of a situation...why stress when you can laugh about things? I thank God every day for what I have, who I am, and the amazing people in my life. I believe that if you say you are bored, then you are a boring person.

My little sister and me

xoxo

Kylee