Engaging stories of love, joy, comfort and friendship with proven scrumptious, healthy recipes, we celebrate LOVE as the secret ingredient for wonderful food!

Roasted Chicken Thighs with Potatoes and Arugula

January 10, 2016 by Mary 34 Comments

The inspiration for this recipe of Roasted Chicken Thighs with Potatoes and Arugula came from a Melissa Clark recipe in The New York Times several weeks ago. However, I have changed it big time, making it more of roasted chicken and potatoes atop a salad of arugula as opposed to a few arugula leaves scattered on top.You probably know by now, I love warm things atop greens.

I prepared this for a dinner party Friday night in the city. Throwing a party on a Friday night is a great way to start the weekend! First of all, your guests are really excited that the week is over and they can truly relax because a Saturday sleep-in is possible. The noise level was intense. Of course that may have had something to do with the whiskey tasting that was going on. But that’s what I mean, that would have never gone on on a school night!

Tomatoes and dill air drying on a white paper towel.

Looks like Christmas all over again, right?

The beauty of this dish is that you do most of the work in the morning, marinating the chicken and potatoes in the harissa, olive oil and cumin, and the rest is easy. I even washed my arugula, tomatoes and dill in the morning, and let it get good and dry by laying it out on a clean counter before putting it in a plastic bag with a few paper towels to wick up the extra moisture that would form from being in the fridge. I had help from one guest to make the yogurt dressing, and voila, we had dinner!

Our oldest son has a friend who loves yogurt on EVERYTHING!! He would clearly LOVE this dish. He is half Austrian and half Turkish, mainly raised in Turkey. I always want to have yogurt on hand for him, and Zach says, “NO, not necessary, serve the dinner how you want … ” So he would really love this dish.

The day before New Year’s Eve, I had made a big pot of pea soup, so I froze half of that and used it to start the dinner. With light appetizers, just nuts and a smoked salmon tartare in phyllo shells, starting with a slightly heavier soup worked out just fine.

I hope you try this dish. It’s got a lot going for it. The spiciness of the harissa on the chicken and potatoes, mixed with the creamy yogurt dressing atop the cool arugula and every once in a while you get a hit of dill, it’s delicious!!

Easy, delicious and different – all that I’m after!

ROASTED CHICKEN THIGHS WITH POTATOES AND ARUGULA – serves 8

10 chicken thighs with skin and bones, fat and extra skin removed
2 ¼ pounds small Yukon Gold potatoes, (creamers), cut into 1/2-inch slices
2 ½ tsp. Kosher salt, more as needed
½ tsp. black pepper, more as needed
6 Tbs. harissa (or use another thick hot sauce, such as sriracha)
1 heaping Tbs. ground cumin
¾ cup extra-virgin olive oil, more as needed, divided
5 medium leeks, white and light green parts only, halved lengthwise and thinly sliced
Lemon zest (from 2 large lemons), divided
1 heaping cup plain Greek yogurt
3 garlic cloves, grated or finely minced
Juice from one large lemon
10 oz. baby arugula, washed, air dried and chilled
21 cherry tomatoes
Chopped fresh dill, as needed

Combine chicken and potatoes in a large bowl. Season with salt and pepper. In a small bowl, whisk together harissa, cumin and 1/2 cup of olive oil. Pour over chicken and potatoes and toss well to combine. Let it marinate up to 12 hours in the refrigerator or in a pinch, at room temperature for 30 minutes. If you have refrigerated it, let it stand at room temperature for one hour before roasting. While it’s marinating, if you can, toss and mix it up every so often.

Meanwhile, in a medium bowl, combine leeks, lemon zest, a pinch of salt and the remaining ¼ cup of oil.
Heat oven to 425 degrees. Arrange chicken (skin side up) and potatoes on a large rimmed baking sheet in a single layer. Roast for 15 minutes. Toss potatoes lightly. Scatter leeks over pan. Roast until chicken and potatoes are cooked through and everything is golden and slightly crisped, 25 to 30 minutes longer.

While chicken cooks, place yogurt in a small bowl. Grate garlic over yogurt and season to taste with salt and pepper. Thin with lemon juice from one large lemon. Zest another large lemon over the yogurt. Mix with a whisk to combine all.

To serve, place arugula evenly over a large platter. Distribute chicken and potatoes over all. Drizzle all pan juices on top. Spoon yogurt over chicken and vegetables. Scatter the dill and cherry tomatoes over all.

For dessert, I served a platter of Christmas cookies – date bars, pecan crisps, bourbon balls, and Hello Dolly squares – along with a touch of ice cream and strawberries.

Make this tonight! Perfect for a Sunday night dinner. Serve this magnificent colorful platter with LOVE. Your family or guests will love you back big time – guaranteed!

Funny, I don’t know about you other bloggers but I always seem to write better posts if I write them and then let them simmer a bit so I can think of other tidbits I want to add or embellish on and then have the time to do that before I actually post. How about you?

Many thanks to our friends, Sumantra and Indrani Sen for taking some of these pictures!

Yogurt Marinated Chicken with Nutraw Pistachio Crust

December 29, 2015 by Mary 6 Comments

This Nutraw Pistachio Bar is made with only 5 ingredients!! It’s got dates, pistachios, almonds, coconut oil and green cardamom, all organic. That’s it! This is a way healthy energy bar that’s gluten-free, wheat-free, soy-free and dairy-free. What more (or less) could you ask for?

It’s, of course, delicious to eat all by itself, so what was I going to do with it in a recipe?

My mind kept on going back to crunchy crusts on things and how much I love them and how frustrating it must be for gluten-sensitive or gluten-intolerant people because crunchy crusts are hard to come by for them.

So I made up this recipe with chicken thighs that is just delicious! It’s a yogurt-based marinade with garam masala, star anise, garlic and honey. So I guess it’s a bit Middle Eastern?

I love garam masala because it’s a ready-made, terrific spice mix.

I used chicken thighs because they are my favorite and very forgiving in cooking, unlike white meat. I bought thighs with the skin and bones, and I just removed all the skin. I couldn’t find thighs with the bone and no skin, can you? Apparently, they don’t make that combination in the stores that I shop at. It’s either bones and skin or no bones and no skin. Anyway, I felt that skinless thighs would absorb more of the luscious flavor from the marinade.

As the Nutraw Pistachio Bars are thick, yet soft, I rolled them out with a rolling pin in thin sheets, cut them into rectangles and placed them on the skinless thighs to make a super healthy crust.

This was DELICIOUS and definitely a recipe I will repeat. The pistachio bar coating got crispy and browned nicely, just as I had imagined. The chicken was super juicy, tender and flavorful, a tiny bit sweet, but not too much. Super yummy.

I love marinades because you do all the work beforehand. Make this with LOVE on a Sunday, marinate overnight and then your dinner on the workday Monday will be a breeze.

Happy cooking!!

YOGURT MARINATED CHICKEN WITH NUTRAW PISTACHIO CRUST – serves 5 – 6

8 skinless, bone-in chicken thighs, washed and paper towel dried
¾ cup plain, whole milk, Greek yogurt (unflavored)
2 Tbs. olive oil plus more for slicking the roasting pan
Juice of one lemon
2 tsp. coarse sea salt
20 grinds of black pepper
4 cloves of garlic, minced
1 Tbs. garam masala
2 star anise
1 Tbs. honey
2 ½ Nutraw Pistachio Bars

MAKE THE MARINADE the day before you want to serve this dish. Whisk together the yogurt, olive oil, lemon juice, coarse sea salt, black pepper, minced garlic, garam masala, star anise and honey.

Trim the fat from the chicken as you remove the skin. Wash and pat dry with paper toweling. Place the thighs in a Ziploc bag. Pour the marinade in the bag. Get as much air out of the bag as you can, and zip it closed. Massage the marinade around all the thighs. (sounds sexy, no?)

Place in the refrigerator and marinate overnight. Every time you open the fridge, flip the bag over and massage again so all those wonderful flavors can get everywhere.

WHEN YOU’RE READY TO COOK, take the chicken out at least 30 minutes before you plan on putting it in the oven. Preheat the oven to 375 degrees.

While the chicken is shaking off its chill, place the Nutraw Pistachio Bars on a wooden cutting board and roll them into thin sheets with a rolling pin. Cut into 8 rectangles.

Slick a rimmed baking sheet with a little olive oil. Remove the thighs from the bag and place them on the pan with what was the skin side, up. Cover each thigh with a rectangle of the pistachio bar.

Roast for 30 – 35 minutes until chicken is tender and done.

Place the chicken on a platter and let rest for 5 minutes and while it’s resting, scrape and pour all the lovely juices and drippings from the roasting pan into a small saucepan, whisk together and boil for 2 – 3 minutes to make a light sauce.

To plate, put a tablespoon or two of the warmed sauce on a plate and place the chicken thigh on top, so your pistachio topping stays crispy. Serve with LOVE!! Enjoy!

Discover more exciting products to inspire your cooking in our next MARY’s secret ingredients box! The spring box mails on March 25^th and they are selling fast. There’s only a limited number of them, so order now and be the cook everyone LOVES!!

As my good friend, Marie said, “Good cooks never lack friends!!”

Leftover Turkey or Chicken with Butternut Squash, Asparagus & Persimmons

November 28, 2015 by Mary 15 Comments

I made up this dish one recent Friday night with what I had on hand, when I was trying to convince my husband to eat a somewhat meatless meal, and I was just too tired to go shopping for something specific. It’s an odd combination. As I said, it was with what I had on hand. While I was making it, my husband was making all kinds of remarks about how weird this was gonna be and just guess who had seconds on this Leftover Turkey or Chicken with Butternut Squash, Asparagus and Persimmons dish?

So I wanted to share this with you today, because although I made this with chicken, surely this will be just as great, if not even better, with your leftover turkey. The key is to season your butternut squash. I actually used a curry spice mix from one of our previous MARY’s secret ingredients boxes, – Mz. Curri – but you can use a combination of curry powder, salt, pepper and some garam masala if you don’t have Mz. Curri around.

So while you’re roasting the squash and onions, tear up the poultry meat from the carcass (I also had a lone leg and used that meat too), give it a shot of heat in the microwave – not too much because the heat from the squash and asparagus will also warm the meat. And then steam your asparagus while you chop the persimmon and voila, fold and combine everything together and you are done – with deliciousness in your bowls – super quick and easy!! Serve it with some whole grain crackers, curl up in front of a fire or movie and you are DONE for the night!! So very simple but such a weird and great combo of flavors, textures and tastes.

I must admit, I have been on a persimmon kick for the past few weeks. They are in season now and last year, I was asked to give a speech at a benefit dinner for a non-profit that feeds the homeless that I have been involved with for many years. And the caterer (who incidentally catered one of our sons high school graduation parties when we lived in NJ – it was great to see her again) had served sliced persimmons on the cheese board and they were so delicious! Firm with an ever so slight crunch, super sweet and a beautiful orange color, I was sold!!

So here I am now, using them in everything, from main courses, to salads (coming up!) and in pasta dishes. They’re so versatile, different and delicious!! Go get some and use in my recipes and experiment on your own, with LOVE, and enjoy!!!

LEFTOVER TURKEY OR CHICKEN WITH BUTTERNUT SQUASH, ASPARAGUS & PERSIMMONS – serves 4

Chicken or turkey meat pulled off of a carcass, plus the meat from one leg or whatever pieces you have leftover
½ of a large butternut squash, peeled, seeded and cut in ½” chunks
1 medium onion, cut into ½” pieces
3 Tbs. olive oil – divided into 2 + 1
1 bunch of thin asparagus
Salt
Pepper
1 Tbs. Mz. Curri seasoning or 1 tsp. curry powder and 1 tsp. garam masala
2 persimmons, cored, sliced and cut into ¼” chunks
Whole grain crackers

Preheat oven to 425 degrees. Prepare the squash and combine with the onion. Season with 2 Tbs. olive oil, salt, pepper, Mz Curri seasoning or the curry powder and garam masala. Toss to combine everything. Roast for 25 minutes or until fork tender.

Meanwhile, rip the poultry meat off of the carcass and leg or additional piece into small strips.

Wash and prepare asparagus by bending and breaking them at the point of tenderness. Place them in a large skillet with a ½ “ of water. Cook on high heat until crisp tender, about 5 minutes total. Remove and drain water. Put the asparagus back in the hot skillet to dry off the water. Remove the skillet from the heat and drizzle about 1 Tbs. of olive oil all over and season with salt and pepper.

Warm the chicken or turkey in the microwave for about 1 minute on high heat. Cover and keep warm.

Chop the persimmons and have ready.

When squash and onions are ready, scrape all vegetables and juices into a large warm bowl. Add in the warmed poultry. Place the asparagus on a cutting board and cut into 1.5” lengths and add to the bowl along with the chopped persimmons and all juices.

Fold everything together and portion out into 4 warmed bowls. Serve with LOVE and enjoy!! I served this with a Cava – sparkling Spanish wine and it was delish!!

Garlicky Chicken With Lemon-Anchovy Sauce

October 30, 2015 by Mary 22 Comments

I very rarely do this, but I knew I must have done something wrong. This Garlicky Chicken with Lemon-Anchovy Sauce recipe from Melissa Clark at the New York Times is a favorite of one of my sons and his girlfriend and even several of their friends as I’ve been told. They’ve made it at their homes and at our home in the country, often.

I made the recipe about a month ago and I was like, “This isn’t very good. Why do they keep making it?”

But yet, it didn’t make sense. I like Melissa Clark’s recipes. I LOVE anchovies, garlic, lemon and chicken thighs, so what’s wrong with this picture?

So last week, one of my brothers was going to be in town from Boston on business and staying with us. I decided to give it a go again.

Ok, ok, so I (as usual) altered the recipe a bit – added more garlic and cooked the whole thing on the stovetop – no oven – and this was fantastic!! Bursting with flavor and freshness with the spark of lemon, the hit of anchovies and of course, the dreamy, creamy garlic.

Even as a leftover, it still held up all that sprightly flavor! I doubled Melissa’s original recipe to make sure we’d have some extra lunches and dinners after the three of us ate.

So give this a go. This does take a little longer than my usual weeknight dinners, particularly because I like to trim ALL the fat from the thighs. Cook with LOVE. You’ll be happy!
Garlicky Chicken with Lemon-Anchovy Sauce – serves 8 – adapted from Melissa Clark

3 lbs. boneless, skinless chicken thighs (about 8 thighs)
Salt
Freshly ground black pepper
12 garlic cloves, smashed and peeled
1/2 cup (scant) extra-virgin olive oil
11 anchovy fillets
4 Tbs. drained capers, patted dry
2 large pinches of chile flakes
11/2 lemons, cut in halves
Fresh chopped chives, for serving

Trim all fat from the thighs, wash and pat dry with a paper towel. Season the chicken thighs with salt and pepper and let rest while you prepare the anchovy-garlic oil.

Mince two of the garlic cloves and set aside for later. In a large skillet over medium heat, add the oil. When the oil is hot, add the 10 smashed whole garlic cloves, the anchovies, capers and chile flakes. Let cook, stirring with a wooden spoon to break up the anchovies, until the anchovies dissolve, about 3 minutes.

Raise heat to medium-high. Add the chicken thighs and cook until nicely browned on one side, 5 to 7 minutes. Lower the heat to medium, flip the thighs, cover and cook another 7 to 12 minutes, until the chicken is cooked through.

When chicken is done, transfer thighs to a plate. Place skillet back on the heat and add minced garlic and the juice of one whole lemon. Cook for about 30 seconds, scraping up the browned bits on the bottom of the pan. Return chicken to the pan and cook it in the sauce for another 30 seconds.

Transfer everything to a serving platter. Squeeze the remaining lemon half over the chicken and garnish with chopped chives. Serve with crusty bread or rice, your favorite vegetable and of course, LOVE!

Buttermilk Marinated Roast Chicken with Tarragon and Dijon Mustard

September 14, 2015 by Mary 37 Comments

This has become my favorite way to roast chicken. Remove the backbone, smash the breast down, add a few strategic cuts, which helps it cook quickly, makes it perfect for a weeknight dinner! I love this new marinade I made up to make this recipe – Buttermilk Marinated Roast Chicken with Tarragon and Dijon Mustard.

This all came to life because of the US Open going on right now. Years ago, when my husband and I were dating, he took me to the Open, my first time. There, we had a drink with a napkin that had a chicken recipe printed on it for Dijon Roasted Chicken. It was sponsored by the Dijon mustard people and I remember the recipe called for making a simple sauce of whisking together melted butter, Dijon mustard and dried tarragon (we didn’t have fresh readily available in those days) and brushed it on chicken pieces to roast in the oven.

I made that recipe over and over again. It was easy and delicious. And it made me feel like I was really cooking something!

So with the Open happening now, I was called back to it and came up with this recipe – truly delicious! And you can marinate this chicken for 1 – 3 days. The buttermilk and other flavors will just sink in more and make the chicken only more creamy and luscious.

But first, it’s important to start with a great chicken! Buy it from a local farm if you can. It may cost a tiny bit more but it’s so worth it.

Up here in Columbia County, NY, I think Charlie and Kim of Second Chance Farm have THE BEST chickens around. Theirs have meaty breasts yet the dark meat is not tough and they have 3.5 lbs. in size, which is what I like.

Now in my younger days, if I didn’t have the exact right ingredients for a recipe, I’d freak – and go get them or send my husband to get them or not make the recipe.

Stupid. Really stupid.

So if you don’t have red peppercorns, don’t fret, just use black peppercorns. Improvise and most importantly, have fun and cook with a positive loving attitude.

Try this recipe, be sure to make it with love to nourish your tummy and your soul. The best part of making recipes to marinate, is that you do the work beforehand and then the night of your dinner, it’s easy-peasy. Nice!!

BUTTERMILK MARINATED ROAST CHICKEN WITH TARRAGON AND DIJON MUSTARD – serves 4

1/4 cup chopped fresh tarragon
1 Tbs. red peppercorns, crushed (If you don’t have red peppercorns, use black, no worries)
5 cloves of garlic, crushed
11/2 cups buttermilk (I use Kate’s)
2 Tbs. peanut oil
2 Tbs. Dijon mustard
3/4 tsp. fresh grated nutmeg
1 Tbs. coarse sea salt
1 3.5 lbs. chicken, backbone cut out and butterflied.
1 Tbs. peanut or grapeseed oil
¼ cup dry white wine for deglazing (optional)

Wash and dry your chicken. Using kitchen shears, cut along each side of the chicken backbone and remove it. Turn the chicken breast side up and press on the breastbone to flatten the chicken.

Using a sharp knife, cut partway through both sides of the joint between the thighs and the drumsticks. Cut partway through both sides of the joint between the wings and the breast.

Crush your peppercorns by placing them in a small Ziploc bag and smashing them with a heavy bottle.

Place the dried chicken in a large Ziploc bag and add the remaining ingredients including the smashed peppercorns. Massage everything together to combine and refrigerate for 1 – 3 days. When you open your refrigerator during that time, massage the chicken and flip the bag over.

On the day you’re ready to cook, remove the chicken from the refrigerator at least 30 minutes before.

Preheat the oven to 450°.

Set the chicken in a large skillet skin side up; spoon a little marinade on top and then grab the garlic, peppers and tarragon out of the marinade and spread on top of the chicken. Drizzle 1 Tbs. peanut or grapeseed oil all over the top of the chicken.

Set the skillet over high heat and cook the chicken until it starts to brown, 5 minutes. Transfer the skillet to the oven and roast the chicken for 30 minutes, until the skin is browned and the chicken is cooked through.

Transfer the chicken to a cutting board or platter. Let the chicken rest for 5 minutes.

Meanwhile, deglaze your pan with the white wine. Boil for a few minutes on high heat stirring constantly until reduced in half. Pour the juices over the chicken, cut it into 8 pieces and serve.

Super Quick Chicken and Summer Vegetables Stir-fry

August 24, 2015 by Mary 18 Comments

Super quick chicken and summer vegetable stir-fry in a white bowl.

This was my husband’s portion.

Deep into summer, the vegetables are overflowing at all local farmer’s markets and if you belong to a CSA, you can be sure you’re getting cabbage nearly every week now, right? And so how many coleslaw recipes can you possibly make? And St. Patrick’s Day is a way off.

Luckily, most of the local cabbages are small heads. They’re actually cute right? I think everything small is super cute.

So we had some friends over for dinner a couple of weeks ago and along with wines and dessert, they brought me a beautiful basket of veggies from their CSA and bingo, cabbage was in it and wouldn’t you know it, I had made coleslaw to serve that night at dinner, so I was definitely not going to make another coleslaw.

During the week, we seem to be coming home later and later from the office. I am not complaining as we have lots of exciting things cooking BUT, I do get home starving and I am not a particularly nice person when hungry. My blood sugar levels must go bonkers and I have got to eat quick or I am very crabby. My one son is also like me whereas our youngest is like my husband in that he can contain himself when hungry.

This dinner, this Super Quick Chicken and Summer Vegetables Stir-fry, I literally threw together in 25 minutes!!

Really.

No joke.

One thing I will point out though, is that my husband did shell the peanuts for me. But you could buy peanuts already shelled, we just always have a bowl of peanuts in the shell on our counter – to keep me from going crazy when I’m starving.

I have given you the specific vegetables I used, but you can use any combination of what you have on hand. Have fun and experiment with your mixture. Just make sure it’s colorful!

Chicken thighs are called for here because I love dark meat and thighs are very forgiving if you should cook them a tad too much. Just be sure to remove all fat before slicing into strips. Breasts would work as well, you’ll just be more careful about the cooking time.

Adding the V-8 juice at the end was a last minute idea of mine as a genius way to just get more flavors going on – and it worked! Is it necessary? – No.

Follow your own instincts and just remember, always cook with LOVE and happy thoughts. Your food will taste better! And this was DELISH!

SUPER QUICK CHICKEN AND SUMMER VEGETABLES STIR-FRY – serves 3 – 4

3 boneless, skinless chicken thighs
11/2 Tbs. sesame oil
3 cloves of garlic, minced
¼ cup dry vermouth
2 handfuls of sugar snap peas, strings removed
¾ of a large red pepper, cut into ¼” strips
½ of a small head of cabbage, cut into ¼” strips
2 Tbs. low sodium soy sauce
11/2 Tbs. of V-8 juice
Hot sesame oil for drizzling
¼ cup roasted peanuts, skins removed, roughly chopped
2 scallions, white and light green parts only, thinly sliced
Steamed Basmati white rice

Prepare your rice according to the package directions. I cooked ½ cup of dry rice in 1 cup of water with a little salt. Start this cooking first as it must simmer for 15 – 20 minutes and sit for 5 minutes afterwards.

Wash and dry the chicken thighs. Remove all fat and cut into ½” strips. Warm the sesame oil on medium heat. Add the chicken and let that brown and cook stirring often while you prepare the other vegetables. After about 10 minutes, add the garlic and wine and raise the heat to let the wine flavor your meat and reduce to 2 Tbs.

Then add all the vegetables and the soy sauce and stir until the veggies are crisp tender and the chicken is done.

Drizzle on the V-8 juice and toss all to combine. Taste and see if it needs any salt and pepper. Mine did not.

Remove from heat. Portion out the steamed rice into shallow bowls and place the chicken vegetable stir-fry on top. Drizzle on a tiny bit of hot sesame oil, garnish with peanuts and scallions and serve with LOVE and chopsticks.