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It seems I neglected to blog about a recent supper of Lemon-Dill Chicken Skillet that I prepared last week. I am also going to include two other recipes that came on the heels of this one.
I had some remaining feta cheese from the baked eggs recipe I recently prepared for my friends. I was quite happy to find another recipe utilizing feta cheese. This was found in the May 2022 issue of Southern Living Magazine. The ingredients needed include Yukon gold potatoes, olive oil, bone-in, skin-on chicken thighs, freshly ground black pepper, kosher salt, fresh lemon juice, feta cheese and fresh dill fronds. This is a great recipe to keep close at hand as it has a prep time of 25 minutes and completed overall in 40 minutes.
I like the method for par cooking the potatoes. You place 4 cups of water in a large, microwaveable bowl, add potatoes and cover with plastic wrap. The potatoes need to cook just until a knife easily pierces through, about 10-12 minutes. The chicken is browned in an ovenproof skillet, about 10-12 minutes. Once browned, it’s removed and the potatoes are next to be browned. When done, the chicken is added on top, drizzled with lemon juice and placed in the oven until cooked through. After reaching 165°, the chicken is removed and the feta is sprinkled on top. Fortunately, I had a bit of dill left in my garden for this dish.
What a lovely meal. My husband loved the potatoes as they absorbed some of the lemon juice. The combination of lemon, dill and feta made for a very flavorful and tangy meal. I suggest you give this recipe a try. I subscribed to the digital newsletter from the website “Smitten Kitchen” by Deb Perelman. I have a fondness for pumpkin desserts, and pancakes, at this time of the year. While I love my Autumn Loaf recipe, I wanted to give this recipe a try. This quick bread can be prepared using either butter or a neutral vegetable oil. My Autumn Loaf calls for butter, but for this Pumpkin Bread, I used corn oil. While corn oil, may not be considered neutral, it’s what I grew up with. You’ll also need a 15-ounce can of pumpkin purée, eggs, granulated sugar, baking powder, baking soda, fine sea salt or table salt, cinnamon, fresh grated nutmeg, ground ginger, ground cloves and all-purpose flour.
Ms. Perelman’s recipe calls for a 6-cup loaf pan, instead I used a large and medium size loaf pan as I want to share a loaf with my co-workers. This recipe can also be baked as muffins, which should yield about 18.
With this in mind, I set my oven timer for approximately 60 minutes as I didn’t want to overcook it. The timing was perfect. I let the cake cool in the pan for 10 minutes before removing and setting on a cooling rack. I let it cool for additional 10 minutes on a rack before slicing into the still slightly warm loaf. The bread was moist, not overly sweet and had a well-balanced flavor with the three fall spices. Overall, a tasty bread, perfect for fall and your Thanksgiving table. My neighbor goes fishing with his brother-in-law on his boat and last week they caught black fish. I opened my NYT Cooking app and found a recipe by Kerry Heffernan, adapted by Sam Sifton, for Chile-Crusted Black Sea Bass. Black fish and Black Sea Bass are one in the same. Black fish are bottom dwellers and feed on mussels, clams and crabs. While this recipe calls for whole black fish, I used fish fillets. You’ll also need gochujang (fermented chile and soybean paste), fresh thyme, fresh garlic cloves, heavy cream or whole milk, neutral oil, red-wine vinegar and kosher salt and pepper. The gochujang, thyme, garlic and cream are whisked into a paste with half being spread over both sides of the fish. The fish is roasted in an oven-safe sauté pan or roasting pan with the addition of some water. While the fish cooks, to the remaining sauce you add more oil, red vinegar and salt and pepper. I was a bit hesitant with the amount gochujang, even though I scaled it back for just two servings. However, the sauce on the whole mellowed during cooking, the gochujang provided just enough piquant taste. Even the sauce used after cooking was flavorsome and made for a delectable tasting fish. I served the fish atop white rice (just in case I needed something to temper the spice) and some sautéed kale. Overall, a tasty and health 
Lemon-Dill Chicken Skillet
By Southern Living Test Kitchen Southern Living Magazine, May 23, 2022 Active Time: 25 minutes Servings: 4 Total Time: 40 Minutes Ingredients 1 ½ pounds small Yukon Gold potatoes (about 6 potatoes), quartered (about 5½ cups) 1 tablespoon olive oil 4 (7-oz.) bone-in, skin-on chicken thighs, trimmed ½ teaspoon black pepper 2 teaspoons kosher salt, divided ¼ cup fresh lemon juice (from 2 lemons), plus lemon wedges for serving 2 ounces feta cheese, crumbled (about ½ cup) Fresh dill fronds
Directions
Pumpkin Bread
From Deb Perelman of “Smitten Kitchen” food blog Servings: 8 Time: 1 hour 30 minutes Instead of using a loaf pan, recipe makes 18 standard muffins. Use 1-1/2 tablespoons of sugar and ½ teaspoon cinnamon for topping. Bake muffins 25 to 30 minutes. BREAD 1 15-ounce can (1 3/4 cups) pumpkin puree 1/2 cup (120 ml) vegetable or another neutral cooking oil or melted butter (115 grams) 3 large eggs 1 2/3 (330 grams) cups granulated sugar 1 1/2 teaspoons baking powder 3/4 teaspoon baking soda 3/4 teaspoon fine sea or table salt 3/4 teaspoon ground cinnamon Heaped 1/4 teaspoon fresh grated nutmeg Heaped 1/4 teaspoon ground ginger Two pinches of ground cloves 2 1/4 cups (295 grams) all-purpose flour TO FINISH 1 tablespoon (12 grams) granulated sugar 1 teaspoon ground cinnamon Heat oven to 350 degrees F. Butter a 6-cup loaf pan or coat it with nonstick spray. In a large bowl, whisk together pumpkin, oil, eggs and sugar until smooth. Sprinkle baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves over batter and whisk until well-combined. Add flour and stir with a spoon, just until mixed. Scrape into prepared pan and smooth the top. In a small dish, or empty measuring cup, stir sugar and cinnamon together. Sprinkle over top of batter. Bake bread for 65 to 75 minutes until a tester poked into all parts of cake (both the top and center will want to hide pockets of uncooked batter) come out batter-free, turning the cake once during the baking time for even coloring. You can cool it in the pan for 10 minutes and then remove it, or cool it completely in there. The latter provides the advantage of letting more of the loose cinnamon sugar on top adhere before being knocked off. Cake keeps at room temperature as long as you can hide it. I like to keep mine in the tin with a piece of foil or plastic just over the cut end and the top exposed to best keep the lid crisp as long as possible. 
Chile-Crusted Black Sea Bass
“A Fish Called Dinner,” The New York Times Magazine, October 18, 2012 By Sam Sifton Recipe by Kerry Heffernan Adapted by Sam Sifton Yield: 4 servings Time: 45 Minutes INGREDIENTS 2 whole black sea bass, approximately 2 pounds each, gutted, scaled and trimmed of fins and gills ¾ cup gochujang (fermented chile-and-soybean paste, available in many Asian markets and online) 10 sprigs fresh thyme, leaves only, finely minced 6 cloves garlic, peeled and minced ⅓ cup heavy cream (or substitute whole milk) 4 tablespoons neutral oil (like canola) 1½ teaspoons red-wine vinegar Kosher salt and freshly ground black pepper to taste PREPARATION
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