Roasted Chicken Thighs with Lemon and Oregano

I've been making this recipe for a while now and each time I serve it to my family they rave about how tender and tasty the meat and skin is crispy. This is a great dish and the sauce has a hint of lemon tang and oregano flavor. So based on the reactions I get from my family regarding this dish, it's a keeper and a sure winner and should be served at least once a month!   

ROASTED CHICKEN THIGHS WITH LEMON AND OREGANO

Prep 20 minutes

Total 30 minutes
Serves 4

INGREDIENTS:

1 lemon

4 large or 8 small skin-on, boneless chicken thighs

Kosher salt and freshly ground pepper 

3 teaspoons olive oil, divided 

3 sprigs oregano

1 tablespoon minced shallot

1/2 garlic clove, minced

1/8 teaspoon crushed red pepper flakes

1/4 cup dry white wine (such as Sauvignon Blanc)

1/2 cup low-sodium chicken broth

DIRECTIONS:

1. Preheat oven to 425°F. Very thinly slice half lemon; discard any seeds. Cut remaining lemon half into 2 wedges. Season chicken thighs with salt and pepper.

2. Coat a large room-temperature skillet with 1 teaspoon oil. Add chicken, skin side down. Place skillet over medium heat and cook, letting skin render and brown, and pouring off excess fat to maintain a think coating in pan, until chicken is cooked halfway through, about 10 minutes.

3. Scatter half of lemon slices over chicken and half on bottom of skillet (the slices on top of the chicken will soften; those in the skillet will caramelize). Transfer skillet to oven, leaving chicken skin side down. Roast until chicken is cooked through, skin is crisp, and lemon slices on bottom of skillet are caramelized, 6-8 minutes.

4. Transfer chicken pieces, skin side up, and caramelized lemon slices from bottom of skillet to a warm platter. (Leave softened lemon slices in the skillet). Return skillet to medium heat. Add oregano sprigs, shallot, garlic, and red pepper flakes; cook, stirring frequently, until fragrant, about 1 minute.

Peanut Butter-Chocolate Banana Cream Pie

 This delicious pie is amazing and too good not to share. It is so easy and yummy to prepare I could eat a slice of it every day! My two kids declared this is "one of the best pies Mom has ever made"! Yeah, it's that good. This is a great and quick dessert to make for after-dinner meal, afternoon snack, for entertaining, or to bring to a party.

  

PEANUT BUTTER-CHOCOLATE BANANA CREAM PIE

Prep: 30 minutes (plus refrigerating)

Make: 10 Servings

INGREDIENTS:

35 vanilla wafers, finely crushed (about 1 cup)

1/4 cup butter, melted

2 oz. Baker's Semi-Sweet Chocolate, divided

1/2 cup creamy peanut butter

2 bananas, cut lengthwise in half, then crosswise into quarters

2 packages (3.4 oz each) Jell-O Vanilla Flavor Instant Pudding

2 cups cold milk

2 cups thawed (Cool Whip) whipped cream topping, divided

2 tablespoons Planter's Salted Peanuts, coarsely chopped

DIRECTIONS:

1. Heat oven to 350°F.

2. Mix wafer crumbs and butter until well blended; press onto bottom and up side of 9-inch pie plate.

3. Bake 5 to 8 minutes or until golden brown. Cool completely.

4. Meanwhile, make chocolate curls from 1/2 oz. chocolate. Refrigerate.

(*Note: I opted for grated semi-sweet chocolate as garnish on top of the pie instead of curls).

5. Microwave remaining 1 1/2 oz. chocolate and peanut butter in microwavable bowl on HIGH 1 minute; stir until chocolate is completely melted and mixture is well blended.

Breakfast Pull-Apart Bread

I stumbled upon this recipe from Amy of Belly Full a few days ago when I was searching for something to make for breakfast. What peaked my interest about this recipe was the idea of a savory bread being baked using a bundt pan. Now I've made cakes using bundt pan before but I have never tried it for making bread for breakfast. It's almost similar to monkey bread but instead of using cinnamon rolls, you put bacon, eggs, cheese and scallions instead. 

My family thoroughly enjoyed eating this easy, savory, filling bread and I know for a fact that this will never be the last time that I will be making this for our breakfast...that's for sure!

BREAKFAST PULL-APART BREAD

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Serves 8 

INGREDIENTS:

6 slices bacon, diced small

1/2 stick (1/4 cup) of unsalted butter

1 tube of refrigerated Pillsbury Grands biscuits

3 large eggs, beaten

1/4 cup shredded sharp cheddar cheese

1/4 cup shredded Monterey Jack cheese*

2 scallions, finely diced

DIRECTIONS:

1. Cook bacon in a large skillet over medium-high heat until crispy, stirring occasionally, about 5 minutes. Drain on a paper towel and set aside.

2. Preheat the oven to 350°F degrees.

3. Put the butter in a nonstick bundt pan coated with cooking spray and let it melt in the preheating oven.

4. While the butter melts, cut the Grands biscuits into quarters. In a bowl, gently toss the biscuit pieces, bacon, eggs, both cheeses, and scallions together.

5. Once the butter has melted, give the bundt pan a little swirl so the bottom is evenly coated. Add the biscuit mixture to the pan, sprinkling with any cheese and bacon pieces that get left behind.

Vegetable Tian

I love this recipe. The blend of various vegetables on this dish taste fantastic and as it cooks it creates an aroma that fills throughout the kitchen! It is easy to make, worthy of the time and effort and very eye catching with all the different colored slices. It looks absolutely beautiful in the presentation, don't you think?

 I have made it many times and it has turned out perfect every time. I have made it for brunch, weekend dinner and also many holiday meals such as Thanksgiving and Christmas. It is even delicious for a party or a dish to take to a picnic or potluck. It is truly a vegetable delight. For me and my family, this veggie dish is always a winner!

VEGETABLE TIAN

INGREDIENTS:

2 tablespoons olive oil (divided)

1 large sweet yellow onion cut in half and sliced

2 cloves of garlic, minced

1-2 russet potatoes, unpeeled

1 zucchini

1 yellow squash

3 large Roma tomatoes

Sea salt, freshly cracked black pepper, to taste

Dried thyme, to taste

1/2 cup of grated Parmesan cheese

DIRECTIONS:

1. Preheat the oven to 375°F Coat a baking dish with olive oil cooking spray. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Once hot, add the onions and saute until translucent, about 8 minutes.Add the garlic and cook for another 60 seconds. Spread the onion mixture on the bottom of the greased baking dish.

2. Slice the potatoes, zucchini, squash and tomatoes in 1/4 inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly into a spiral, making only one layer.

Sauteed Brussels Sprouts and Carrots

There are days that I don't feel like cooking dishes that take up a lot of my time, but at the same time thinking of something to feed my family that is not only healthy but also tasty...Brussels sprouts fits the bill.

These delicate members of the cabbage family are nutritious and flavorful, but take care of not overcooking it, as it releases that sulfur smell that discourage many people from trying them.

This recipe is very easy and simple. It only needs five ingredients and it cooks no more than 15 minutes. The Brussels Sprouts and carrots are lightly sauteed in butter, salt and pepper. I tell you, this is the delicious way to prepare them. Everyone in my family raved about this dish and is highly recommended!

SAUTEED BRUSSELS SPROUTS AND CARROTS
Cooking Time: 15 minutes

Serves 4

INGREDIENTS:

1 pound Brussels sprouts, stems trimmed

3 tablespoons butter, divided

5 ounces matchstick carrots

1/4 teaspoon salt

1/4 teaspoon pepper

DIRECTIONS:

1. Cut sprouts into quarters. Preheat large saute pan on medium-high 2 to 3 minutes.

2. Place sprouts, 2 tablespoons butter, and carrots in pan; cook and stir 2 to 3 minutes.