Skillet Chicken with Silky Peppers and Green Olives is a terrific weeknight meal as it only takes approximately 45 minutes to prepare. Besides, we could all use yet another chicken recipe, can’t we? For this dish you’ll need bone-in, skin on chicken thighs (I used breasts), fresh or dried oregano (I had fresh from my cold frame), kosher salt, fresh ground pepper, 2 peppers (red, orange or yellow or combination of colors), garlic, a fresh tomato, extra-virgin olive oil, red pepper flakes, green olives such as Castelvetrano (found at Wegmans), fresh herbs (parsley, basil or cilantro or a combination, I used parsley) and lemon wedges for serving (I omitted).
Appearing in the October 2021 issue of “Southern Living Magazine” was a terrific one pan meal perfect for cool fall evenings, Skillet Turkey Meatloaves with Mushroom Gravy. For the recipe you’ll need ground turkey, yellow onion, panko breadcrumbs, Worcestershire sauce, extra-virgin olive oil, fresh garlic, fresh thyme leaves, kosher salt, black pepper, Brussels sprouts, carrots, butter, cremini mushrooms, all-purpose flour and chicken stock. In place of the cremini mushrooms, I substituted white mushrooms.
I am enjoying the CSA box that I am sharing with my daughter. Our last box brought me fresh garlic and had to do a bit of research to realize that the garlic had to be cured for approximately three to four weeks before using. I strung the heads together and hung them upside down in my basement.
I also received a head of bok choy. I was acquainted with this vegetable several years ago when my daughter first started with the Dreyer Farm CSA box. This week I found a recipe on the New York Times Cooking website for Stir-Fried Chicken and Bok Choy from Melissa Clark. The recipe takes just 30 minutes to prepare and is made in a flat-bottom skillet, sauté pan or I used my GreenPan fry pan which is supposed be preheated for five minutes until it’s scorching hot.
In the September 2020 issue of Southern Living Magazine, there was recipe for Hamburger Stew with Croutons. The image in the magazine was very appealing and made me want to try it.
For the recipe you’ll need ground chuck, dry mustard, dried oregano, kosher salt, yellow onion, fresh garlic, tomato paste, all-purpose flour, beef broth, a can of diced tomatoes, ketchup, baby red potatoes, frozen mixed vegetables (carrots, corn, lima beans, peas and green beans), hamburger buns and olive oil.
A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.