Roasted Chicken Drumsticks with Potatoes and Kale

This is one of my most favorite dishes (and I have a lot). It comes from Food and Wine Magazine, which I always use for inspiration. It is extremely easy to make, fast, nutritious and oh so tasty! It only takes an hour to make, but the results are amazing. I generally love kale, but in this dish it truly shines, particularly the crunchy parts.

Ingredients:

1 1/2 pounds kale, stems and inner ribs removed 

1 1/2 pounds medium Yukon Gold potatoes, sliced 1/4 inch thick  

1 medium onion, thinly sliced 

1/4 cup extra-virgin olive oil  

Salt and freshly ground pepper 

1 1/2 pounds chicken drumsticks

1 teaspoon paprika 

Lemon wedges, for serving 

Preheat the oven to 450°. Mix the kale, potatoes and onion with the olive oil, salt and pepper.  Spread the mixture in an even layer in a very large roasting pan.  

Season the chicken with salt, pepper, and paprika and place on top of the vegetables.  

Cover the pan with foil and place in the upper third of the oven.  Roast for 20 minutes, then remove the foil and roast for 30 minutes longer. The chicken should be cooked through and the kale crunchy and roasted.

Make sure to serve with the lemon wedges - it adds a certain kick and the final touch to the dish.

Bon Appetit! 

Roast Chicken with Kimchi Smashed Potatoes

I love kimchi and try to incorporate it into my cooking often. When I saw this recipe on Epicurious I was immediately drawn to it: it has few ingredients, requires little chopping and is very quick. It quickly became one of the favorite dishes. It has just the right amount of spice and healthy goodness, and is very tasty.

Ingredients:

• 1 1/2 pounds fingerling or baby Yukon Gold potatoes
• 4 tablespoons olive oil, divided
• Kosher salt, freshly ground pepper
• 4 large skin-on, bone-in chicken thighs (about 1 1/2 pounds total) (I actually used chicken drumsticks as I like them better)
• 2 garlic cloves, grated
• 1 16-ounce jar Napa cabbage kimchi, drained, 1/4 cup liquid reserved
• 1 tablespoon unseasoned rice vinegar
• 4 cups trimmed bitter greens (such as mustard, mizuna, or arugula) (I found that arugula works amazing)

Preheat oven to 450 degrees. Mix the potatoes with 1 tablespoon of the oil and arrange them in a baking sheet. Add salt and pepper. Roast for about 10-15 minutes, stirring once until the potatoes brown a little bit.

While the potatoes are roasting, mix the chicken with garlic, salt and pepper. Make sure the chicken is rubbed with garlic really well. Heat 1 tablespoon of the olive oil over medium-high heat in a large skillet. Place the chicken into the skillet skin side down and brown it for 8-10 minutes.

Place the chicken skin side up on top of the potatoes and roast it in the oven for 15-20 minutes until it is cooked through.

Smash the potatoes with a large spoon, place the kimchi over it and roast for another 5 minutes.

Whisk together the kimchi juice, rice vinegar and 2 tablespoon olive oil. When the chicken is done, toss it with the greens and pour half of the dressing on the dish. Serve with the remaining dressing.

Bon Appetit!

Mexican-Style Chicken with Penne

This is my husband's favorite dish and I love making it for him (mostly because it is so simple). Chipotle chilies add a nice kick to this simple pasta, and the cilantro and queso blanco transform it into something special.

The original recipe comes from Food and Wine Magazine, my go-to place for recipes. I follow it directly and it always turns out perfectly.

Ingredients:

 

3/4 pound penne rigate 

5 tablespoons extra-virgin olive oil  

1 pound skinless, boneless chicken thighs, cut into 1-inch dice 

Kosher salt and freshly ground pepper  

1 onion, cut into 1/4-inch dice 

1 large garlic clove, minced  

One 28-ounce can diced tomatoes, drained 

1 large chipotle in adobo sauce, seeded and minced, plus 2 teaspoons adobo sauce  

1/2 cup frozen corn 

1/4 pound queso blanco, coarsely grated (1 1/3 cups) 

1/4 cup coarsely chopped cilantro leaves 

 

1. Cook and drain the pasta.  

2. While the pasta is cooking, salt and pepper the chicken. Heat 3 tablespoons of olive oil in a large skillet over medium-high heat, add the chicken and cook for about 4 minutes. Lower the heat to moderate. Add the onion and garlic and cook for about 4 more minutes until the onion is softened. The chicken should be cooked through. Add the tomatoes, chili and adobo sauce and cook for about 2 minutes. Add the corn and cook for 1 minute more making sure the corn is warmed up.

3. Add the pasta, 2 more tablespoons of olive oil and 1 cup of queso blanco and toss together. Serve with cilantro and remaining cheese.

Spaghetti in Garlic Gravy with Herbs and Lemon Marinated Chicken and Cherry Tomatoes

Who doesn't like spaghetti? It's versatile, quick and tasty. Even though I try to avoid eating pasta too often, I have a few recipes which I use when I can't come up with anything else for dinner. This recipe comes from Goddess of Scrumptiousness Recipes by Jeannie Maristela. It is amazing and I will definitely make this again.

Ingredients:

500 grams spaghetti pasta (cooked al dente)
1 pound chicken breast fillets (sliced into 1 inch chunks)

For the chicken marinade:

2 teaspoons fresh thyme, chopped
2 teaspoons fresh rosemary, chopped (if using dried, use half of the amount)
Zest of 1 lemon
Juice of ½ a lemon
2 Tablespoons extra virgin olive oil
1 teaspoon coarse salt (not table salt)
½ teaspoon fresh cracked black pepper
2 Tablespoons extra virgin olive oil (to sauté the marinated chicken)

-  Add all the marinade ingredients into the chicken and marinade for 20 minutes (if making this dish in pronto) or over night (if making this dish the next day… much better).

-  Saute the marinated chicken in extra virgin olive oil until cooked (about 4-5 minutes) then set aside.

For the garlic gravy:

½ stick (1/4 cup) unsalted butter
2 Tablespoons extra virgin olive oil
4 large cloves garlic, finely minced
2 Tablespoons all-purpose flour
2 ½ cups chicken stock
1 Tablespoon fresh basil, chopped
salt and pepper to taste
¼ cup parsley, chopped (to sprinkle/finish the pasta)
½ cup grated parmesan cheese
2 cups whole cherry tomatoes

-  Place sauté pan over medium heat and add butter and olive oil.
-  Saute garlic until fragrant and soft.
-  Add the flour and cook for a minute.
-  Add chicken stock and simmer gravy until thickened then add the chopped basil.
-  Season with salt and pepper.
-  Add the sauteed chicken in the gravy then toss the cooked spaghetti into this  sauce.
-  Add the cherry tomatoes and finish the dish with the chopped parsley and grated parmesan cheese (serve extra on the side).

Makes 5-6 servings

Potato Salad with Champagne Vinegar

I am Russian, so potatoes are in my blood. I could just eat them all day every day. I particularly like a good potato salad. However, a usual potato salad is loaded with calories and fats. In my search for healthy recipes I found this potato salad from Food and Wine Magazine, which substitutes mayonnaise with canola oil. I do not use canola oil, so I, in turn, substituted it with olive oil. Champagne vinegar adds some acidity without the harshness of other vinegars.

Ingredients:

 

1 pound fingerling potatoes 

2 tablespoons Champagne vinegar  

2 teaspoons Dijon mustard 

1/4 cup plus 2 tablespoons olive oil  

2 scallions, sliced 

1 shallot, minced  

Salt and freshly ground white pepper (I couldn't find white pepper corns, so I just used ground white pepper, which was just as good)

 

Instructions:

 

1. Boil the potatoes until they are tender. Please do not allow them to overcook. Peel them and cut into 1/4 inch round slices.

 

2. Whisk the Champagne vinegar with the mustard. Pour the olive oil slowly while whisking it until smooth. Add scallions, shallot, some salt and while pepper. Add the potatoes and mix everything thoroughly. Taste to see if it needs more salt or pepper. Let the salad sit in room temperature for 10 minutes before serving allowing the flavors to come together.

 

 

I served it with some sautéed chicken thighs and wilted kale. Bon Appetit!