Linguini is a long, flat, elliptical pasta that originated in the Liguria region of Italy. The name translates to “little tongues” in English.
Ingredients: Durum wheat semolina, Water, and Eggs.
Preparation:
This is quick and easy you could use bone in and skin on but I had the thighs without.
Ingredients
For the sauce (optional):
4 cloves garlic, minced
2 tablespoons olive oil
1 tablespoon Dijon mustard
1 tablespoon balsamic vinegar
1 teaspoon packed brown sugar
1 pinch red pepper flakes
Arrange a rack in the middle of the oven and heat the oven to 425°F. Place 1 pound boneless, skinless chicken thighs in a bowl and season with salt and pepper. The most basic seasoning that this meat really needs is salt and pepper. At this point, if I’m not adding another sauce, I drizzle a little bit of olive oil over the meat too, to help it brown well in the oven.
If using the sauce, place 4 minced garlic cloves, 2 tablespoons olive oil, 1 tablespoon Dijon mustard, 1 tablespoon balsamic vinegar, and 1 teaspoon packed brown sugar in a medium bowl. Whisk until combined. Pour the sauce over the chicken and toss to combine.
Place the chicken in a single layer in an 8- or 9-inch baking dish. No need to grease the dish, just lay the chicken inside.
Boneless, skinless thighs cook quickly. Roast until the chicken has an internal temperature of 165°F, about 20 minutes. If they are not ready, continue roasting and checking the temperature every 5 minutes.
Remove the baking dish from the oven, cover with aluminum foil, and let the chicken rest for 10 minutes. This will help it be more tender. Eat and enjoy!
I’m a huge fan of the orange-flavored chicken at Trader Joe’s—it’s my go-to bachelor night meal when Lyn is out having dinner with the girls. The other day, I saw it in the store but passed it up, forgetting about her night out. So, I decided to check out a few recipes online and give it a shot myself. I have to say, it turned out pretty darn good!
Note: I have to say when it comes to sauces etc. I usually go with full recipe amounts figure more sauce is better. This was the case since I only had 2 chicken thighs
I was looking for something quick and easy but different so I found this at Love and Lemon. I also borrowed their pictures.
This lemon pasta recipe is my take on Italian pasta al limone. It’s buttery, garlicky, and bright with citrus, and best of all, it’s super easy to make. You can whip it up in 20 minutes using under 10 ingredients. Even though this lemon pasta feels elegant, it’s a perfect weeknight dinner.
While many lemon pasta sauces call for heavy cream, I skip it here. Instead, butter, Parmesan, and starchy pasta cooking water create the pasta’s silky sauce. These simple ingredients let the fresh lemon flavor shine through.
Here’s what you’ll need to make this lemon pasta recipe:
This lemon spaghetti recipe is super simple to make! Here’s how it goes:
First, cook the pasta. Bring a large pot of salted water to a boil, and cook the pasta until al dente. In the final few minutes of cooking, reserve 1 cup of the starchy pasta water.
Next, make the sauce. A few minutes before the pasta is ready, heat the butter in a large skillet over medium heat until it foams. Reduce the heat to low and add the lemon zest and minced garlic. Cook until fragrant, 1 to 2 minutes. Stir frequently to prevent the garlic from burning!
Use tongs to transfer the cooked pasta from the pot to the skillet with the butter mixture. Add 1/2 cup of the pasta water, and toss until a light sauce coats the pasta. Then, add half the cheese and toss again. Finally, add the lemon juice and remaining cheese and toss until the sauce is smooth.
Season to taste with salt, pepper, and more lemon juice. Garnish with more lemon zest and fresh basil or parsley, and serve!
I had a pound of ground chicken from Butcher Box wondering what to do for supper tonight. I found a great quick recipe which we will do again. I might add some green beans or frozen/fresh peas next time.
I only had a pound so the recipe below is half of their 2 pound published recipe.
https://www.mantitlement.com/sesame-ground-chicken/
I forget who but someone had chicken cutlets on sale so I bought a bundh and made some pan-fried chicken cutlets. these always remind me of my mother-in-law Rose who taught me a lot about Italian cooking. So I made a mound of these and froze another quick meal with some many options
TIP – I recently learned a trick when making cutlets. they are shaped like a triangle cut along these lines and then pound
1. Halve the breast crosswise.
2. Split the thick side horizontally.
3. Cover the cutlets with plastic wrap and gently pound until they’re all the same thickness.
Finally the price has come down to 99 cents per lbs. and that is my signal to start making some of my favorite fall delights. I even saw it for 79 cents at Market Basket the other day. Anyway I made some Butternut and Apple Soup which takes a little effort but well worth it. This is one of those soups you take a taste and you say mmmm at least we did.
Also made some Black Bean and Butternut Squash Burritos which are great to freeze for a quick veggie meal
I had ordered a chuck roast from butcher box wo make something Lyn had found but it called for to many recipes so I just made a delicious pot roast. here is is.
Slight adaption of Art Smith’s recipe Simple Sunday Dinner
Ingredients
4 TBS olive oil
3-4 pound boneless beef pot roast (salt and pepper for seasoning meat)
1 large onion, coarsely chopped
1 large leek, white part only, coarsely chopped
3 medium carrots, cut in 1 inch pieces
3 celery ribs, cut into 1 inch pieces
2 cloves garlic, minced
1 cup hearty dry red wine
2 TBS tomato paste
3 cups beef broth
4 sprigs fresh thyme or ½ tsp dried
2 bay leaves
3 TBS unsalted butter
3 TBS flour
1 lbs small potatoes or I used cubed butternut squash
Cooking Directions
1. Position a rack in the center of the oven and preheat to 325F.
2. Heat 2 tablespoons of the oil in a Dutch oven over medium high heat. Season the beef with salt and pepper to taste. Cook in the pot, turning on all sides, until browned. Transfer to plate.
3. Add remaining olive oil to the pot and heat. Add the onion, carrots and celery and cook, until softened, about 5 minutes. Add the garlic and cook for 1 minute. Stir in the wine and tomato paste. Cook until reduced in half, about 3 minutes. Return the meat to the pot and add the broth. Bring to a boil. Add thyme and rosemary. I would add flipping the roast at this time.
4. Cover and bake until the meat is fork tender about 2 – 2 1/2 hours. Add squash, cover and cook about 30 minutes longer until fork tender
5. Transfer the meat to a deep platter, then use slotted spoon to remove the vegetables and place on platter.
6. Mix the flour and butter in a small bowl to form a paste. Add to a saucepan and gradually whisk in 1 cup of the cooking liquid in. Bring to a simmer over medium heat, stirring often, until thickened, about 5 minutes. Season to taste with salt and pepper.
7. Carve the meat and served with the vegetable, with the gravy passed on the side.
This is quick and easy and I usually just have a jar in pantry
▢1 tablespoon dried basil
▢1 tablespoon dried thyme
▢1 tablespoon dried rosemary
▢1 tablespoon dried marjoram
▢1 tablespoon dried parsley
▢2 tablespoons dried oregano
▢1 teaspoon red pepper flakes, optional
▢1 teaspoon garlic powder, optional
Secret to Juicy, Perfectly Cooked Chicken from Food and Wine mag
I thought everyone could use a reminder or hint, could be may age showing but I’m constantly looking this up, only to say Geesh I knew that.
Nailing a perfectly cooked, juicy chicken breast can often feel like a fluke and a reason to celebrate. However, achieving chef-level chicken every time is easier than you think and it all comes down to temperatures. A meat thermometer is your best friend when it comes to cooking chicken. An accurate measure of the internal temperature of the meat is the only surefire way to judge doneness.
The USDA recommends cooking chicken to a minimum internal temperature of 165°F. However, a single target temperature doesn’t reign supreme — white meat and dark meat should actually be cooked to different temperatures. Plus, home cooks often don’t take into account carryover cooking, which is likely the culprit of many dry chicken breasts. Here’s how to cook juicy chicken every time.
Carryover cooking takes place when a meat is resting before cutting or serving it. In addition to allowing the juices time to redistribute, resting the meat also plays a part in doneness. Even though the meat has been removed from the heat source, the internal temperature continues to climb. This occurs because as the exterior of the meat cools, it releases heat in two directions — both externally and internally. As heat is released internally, the center of the meat gets warmer. It’s important to take carryover cooking into account since it can cause 5 to 10 degree increase in temperature which could be the difference between juicy and dry chicken.
Cook lean white meat, such as breasts and wings, to an internal temperature of 155°F. Let the meat rest for 5 to 10 minutes to allow carryover cooking to bring the internal temperature to 165°F. While bone-in chicken takes longer to cook than boneless chicken, it’s more forgiving and less likely to dry out if you accidentally overcook it by a few degrees.
The Chicken Recipe That Changed My Life
Dark meat, such as legs and thighs, contains more connective tissue and fat than white meat and can withstand, actually benefit from, cooking to a higher internal temperature. Connective tissue starts to break down around 150°F and continues to soften and melt as long as the temperature stays above this point. While it’s completely safe to eat dark meat chicken that’s been cooked to 165°F, the meat is actually more tender and juicy if it’s cooked to 170°F and allowed to rise to 180°F with carryover cooking.
Cooking a whole chicken, whether on the grill or in the oven, can be a little more tricky because it contains both white and dark meat. Position the chicken with the legs pointed towards the hottest part of the grill or the back of the oven. Cook the chicken until a meat thermometer inserted in the thickest part of the thigh registers 155°F. Thighs typically take the longest to come up to temperature, so by this time, the breast will be above 160°F. Let the chicken rest for about 10 minutes and carryover cooking will bring the thigh temperature to 165°F. Cooking a whole chicken requires compromise — in order for the dark meat to be cooked through, the white meat will have to cook a little longer than necessary.
When measuring the internal temperature of chicken, insert an instant read meat thermometer into the thickest portion of meat. Be sure the thermometer probe is not touching a bone which can cause an inaccurate reading.
Gourmet Dad, Don’t Let The Title Fool You 