olives

Garlic Chicken Thighs with Olives & Potatoes
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Garlic Chicken Thighs with Olives & Potatoes

From Eating Well

Lyn and Maria wanted to go on a Anti-Inflammatory so they threw a book and different websites in front of me as a hint and ideas. It looks like much like Mediterranean diet so grazing through the web site Lyn gave me I saw this and it looked good. I had to make a few substitutions because I did not have some items which I’ll note below. We loved the nice red pepper flake heat in this recipe.

Bright-green Castelvetrano olives hail from Sicily and have a buttery flavor and meaty texture that pair perfectly with the Italian seasoning and salty capers in this one-skillet chicken dinner. Look for them on your supermarket olive bar or in jars with Italian ingredients.

Active: 25 mins

Total: 45 mins

Servings: 4

Not my picture

Ingredients

  • 1 tablespoon minced garlic
  • ¾ teaspoon salt, divided Steve Note: into 1/4 TSP
  • 4 tablespoons extra-virgin olive oil, divided
  • 1 teaspoon Italian seasoning
  • ½ teaspoon crushed red pepper
  • 4 bone-in chicken thighs (about 2 pounds), skin removed Steve Note: only had 3
  • 1 pound yellow potatoes, diced
  • 4 medium carrots, diced Steve Note: only used 2
  • 2 cups grape tomatoes, halved Steve Note: only had about a cup
  • ½ cup dry white wine Steve Note: We finished our last bottle of white wine the other day so I used white cooking wine.
  • ¼ cup Castelvetrano olives, quartered Steve Note: used half a small can of sliced black olives
  • 1 tablespoon capers, rinsed
  • Chopped fresh parsley for garnish Steve Note: whoops forgot to grab some from the deck but it’s only for garnish

How

  • Step 1 Mash garlic with 1/4 teaspoon salt with a fork to form a paste. Transfer to a small bowl and stir in 1 tablespoon oil, Italian seasoning and crushed red pepper.
  • Step 2 Sprinkle chicken with 1/4 teaspoon salt. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the chicken and cook until browned on both sides, 6 to 8 minutes total. Transfer the chicken to a plate and top with the garlic mixture.
  • Step 3 Heat the remaining 2 tablespoons oil in the pan over medium heat. Add potatoes and carrots and the remaining 1/4 teaspoon salt; cook, stirring occasionally, until the vegetables begin to brown and stick to the pan, 6 to 8 minutes. Add tomatoes, wine, olives and capers; cook, stirring and scraping up any browned bits, for 1 minute. Nestle the chicken into the pan, cover and cook until an instant-read thermometer inserted in the thickest part without touching the bone registers 165 degrees F, 10 to 15 minutes. Serve garnished with parsley, if desired.

Nutrition Facts

Serving Size: 

1 chicken thigh & 1 cup vegetables

Per Serving:

511 calories; protein 29.8g; carbohydrates 35g; dietary fiber 4.9g; sugars 4.9g; fat 27g; saturated fat 4.8g; cholesterol 92.1mg; vitamin a iu 10852IU; vitamin c 20mg; folate 35.7mcg; calcium 67.7mg; iron 3mg; magnesium 59.5mg; potassium 900.8mg; sodium 689.8mg.

Exchanges: 

3 1/2 fat, 3 1/2 lean protein, 2 1/2 vegetable, 1 1/2 starch

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Ratatouille Frittata
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Ratatouille Frittata

Frittatas – so much you can do with them and I like to cut up left overs into single servings so I can pop out of the Freezer and into the microwave for a quick meal.

You need a 10” oven proof nonstick skillet and a little time.

Ingredients

  • medium potato cute into ½ inch cubes
  • 6 large eggs
  • 5 Egg whites – I used packaged
  • 1 teaspoon dried tarragon
  • ¼ teaspoon black pepper
  • ½ teaspoon salt divided in two
  • 1 egg plant or 2 small Italian eggplants – cube in ½ inch pieces
  • 2 plum tomatoes cube in 1/2″ inch pieces
  • 1 medium zucchini cube in ½ inch pieces
  • 2-3 tablespoons slice black olives
  • 6 tablespoons grated parmesan cheese
  • Small handful of grated pizza cheese – or cheddar
  • About 1 tablespoon or less of olive oil

ingredients

 

How

Preheat oven to 350

In a steamer cook the potatoes about 5-7 minutes until fork tender

Meanwhile in blender combine eggs, tarragon, pepper, half the salt – Using the blender made a fluffier airier frittata.

In a large nonstick oven proof skillet heat oil over medium heat

Add zucchini cook about 2 minutes until it begins to soften

zucchini

Add eggplant and the remaining salt cook about 3 minutes

add eggplant

Add the tomatoes and olives stir to combine cover and cook about 3 minutes until the eggplant is mostly tender and the tomatoes have given some liquid.

 

Add potatoes and toss to combine

add tomatoes and olives

Add the egg mixture (I gave it a very short quick pulse to combine again) and cook about 2 minutes or until the edges start to set.

add egg mixture

sprinkle with cheeses

cook unitll sides start to fiem sprnkly with cheese

Bake for about 25-30 minutes or until the frittata is set, puffed and browned.

bake

Let set for 3-4 minutes before serving

serve

 

Ridley Believe it or not Nachos
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Ridley Believe it or not Nachos

Growing up my son Mike’s specialty was nacho’s he always threw together the best nacho’s ever. When it hit the table we just dove in like a fumble recovery. So I present my version of his Nachos for NEpatriotslife.com game day recipe. I do him no justice.

Did you know Howard Cosell made a huge impact on nachos acceptance to the mainstream!

Do you know who Howard is?

 Ingredients:

  • 1 pound ground beef, chicken or turkey
  • 1 (1.25 ounce) package taco seasoning mix
  • 3/4 cup water
  • 1 (18 ounce) package restaurant-style tortilla chips
  • 1 cup shredded extra sharp Cheddar cheese, or more to taste
  • 1 (15.5 ounce) can refried beans
  • 1 cup salsa
  • 1 cup sour cream, or more to taste
  • 1 (10 ounce) can pitted black olives, drained and chopped
  • 4 scullion onions, sliced thin
  • 1 (4 ounce) can sliced jalapeno peppers, drained

How:

Cook and stir ground beef or whatever- if chicken or turkey add a little olive oil to brown,in a skillet over medium heat until meat is crumbly and no longer pink, 5 to 10 minutes. Drain excess grease. Stir in taco seasoning mix and water and simmer until beef mixture has thickened, 8 to 10 minutes.

Set the oven rack about 6 inches from the heat source and preheat the broiler. Line a baking sheet with aluminum foil.

Spread tortilla chips on the prepared baking sheet; top with Cheddar cheese and dot with refried beans and ground beef mixture.

Broil in the preheated oven until cheese is melted, watching carefully to prevent burning, 3 to 5 minutes.

Top nachos with salsa, sour cream, black olives, green onions, and jalapeno peppers

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Howard Cosell: Nachos ultimate champion!!

Now here is where the story gets even better. The tasty snack becomes a specialty in many restaurants in Southern Texas but is virtually unknown anywhere else on the planet. That is until a gentleman by the name of Frank Liberto decided to try to sell the stuff as a concession stand item! He changed up the recipe by reformulating the cheese to be soft all the time and using simple tortilla chips. He began to sell his new version of nachos in 1977 in Arlington Stadium in Arlington Texas. but what really made the concept take off was a visit by “Monday Night Football” later that year. Before the game started they were offering the product in the reception area where Howard Cosell took a liking to the name. That night and for weeks after, Cosell and the rest of the “Monday Night Football” team worked the word nacho and the product itself in wherever they could! From there on out nachos quickly grew into the massive force they are today!!