Roasted Chicken Thighs

My grocery store has been stocking boneless skinless chicken thighs more lately so I have been taking advantage.  Thighs are an excellent source of protein and will stay more moist than a breast normally will.  They can take a bit more abuse and turn out pretty well regardless of what you do.  This may be a good option for you if you are just starting out in the kitchen.  They also tend to be more inexpensive which I really like.

I used the meyer lemon olive oil again in this recipe and some herbs de provence.  This is a seasoning blend that can  include rosemary, lavender, savory, fennel, basil, and thyme.  This is the first time I’ve used it but it was delicious.

• 2 lbs of boneless skinless chicken thighs
• 3 TBSP red wine vinegar
• 2 TBSP olive oil, I used the meyer lemon flavor
• 2 tsp of herbs de Provence
• salt and black pepper

Preheat oven to 425º

In a gallon zip top bag combine the vinegar, oil, and herbs de Provence.  Mix it up (This is a good job for a little boy or girl).  Add the chicken thighs and toss to coat.  Marinate for 15-20 minutes.

Place the chicken thighs in a single layer on an aluminum lined baking sheet.  Season with salt and black pepper.

Roast for 30 minutes.  Then place your oven on broil for 5 minutes.  This is going to help brown the top of the chicken so watch it carefully.

I also like roasting the thighs because you can lift them out of the excess fat and oil.  When you cook with them in a stew or sauce that fat can leach out into the liquid.  This way you can leave it behind.

I served it with roasted teeny tiny potatoes and broccoli.

Kids loved it and asked for seconds. 🙂

Toasty Caprese

Caprese is fresh tomato slices, fresh mozzarella, and basil leaves.  I love the smell of basil.  It is one of my favorite things about warmer weather coming to town.  Walking through the market you can tell who has the basil.  It is wonderful.  The weather around here has been weird.  It was sleeting on Monday and 70º yesterday.  I don’t understand it but I have learned not to change the kid’s clothes out until it decides to make up its mind.  Having a great time playing outside with the kids on the warm days.

I love melty cheese so that is where the idea to toast this came from.  It does change the flavor of the tomato a bit but in a good way.  I still love to eat it raw but this is a nice change-up.

This is great with some olive oil and balsamic vinegar drizzled over the top.  I was sharing with the kids so those ingredients make it extra messy.  My oldest loves basil.  She even likes to eat just the leaves.

• 1 whole tomato, vine ripe or plum
• 4 slices of fresh mozzarella cheese
• 4 basil leaves
• olive oil and balsamic drizzled over top (optional)

Make 4 thick slices of tomato and top them with the sliced mozzarella.  Place on a pan.  I make this in the toaster oven.  Bake at 450º for 5 minutes.  The top may get a little brown but those bits are yummy.  Just make sure they don’t get over toasted.  Place a basil leaf on top of each stack.  I hold it there for a few seconds to help it stick to the melty cheese.  The tomato skins also come off very easily after toasting if you have an aversion.  Lightly drizzle with some olive oil and balsamic vinegar if you wish.  The balsamic really intensifies the flavor.

Caprese is a tasty low carb snack.

Toasty Caprese

Kid Approved:

Roasted Mushrooms

I have posted about these amazing morsels before but did not have a good picture.  These are the best mushrooms I have ever had.  Often my family gets a large amount of mushrooms and we are always looking for ways to use them up.  I must say that only a few of these made it to the table.  Here is the recipe and a much better picture.  They make an awesome side dish and I served them with the catfish sticks.

• 8 to 16 oz. of whole mushrooms
• olive oil
• garlic salt
• pepper

Wash the mushrooms well and place them on a baking sheet.  Drizzle 1-2 TBSP of olive oil over mushrooms and sprinkle them with garlic salt and black pepper.  Toss them around in this mixture.  Bake at 450º for 20 minutes.  This is such a simple recipe but so amazing.

Roasted Mushrooms

Kid Approved:

Baked Lemony Catfish

Happy Birthday to my friend Crystal.  Thinking of you even when you are this far away.

★ ★ ★

Sometimes simple is better.  I didn’t want to fry the catfish so we baked it to be healthier.  It turned out well.  Just olive oil, lemon, salt and pepper.  I wrapped up the catfish in foil packets while baking which keeps the fish really moist.

• Catfish
• Olive Oil
• Lemon or Lime Juice
• Salt and Pepper

Place each piece of fish in the middle of a piece of aluminum foil that is about 4 inches longer than the fillet.  Put about a tsp of olive oil over each piece of fish and top with a TBSP of lemon or lime juice.  Bring sides of foil up over fish and crimp together.  Crimp ends and turn them up making a packet.  I made 4 pieces of fish this way but you can make as many as you would like.  Bake at 350º for 20 minutes.  Salt and pepper after baking.  It will need the seasoning.  Do not skip this step.  It was nice for baked fish.  Served with green beans and mac and cheese.  Kids ate all of their fish but like most kids ate their mac and cheese first.

Lemony Catfish

Kid Approved: