Garlic Chicken

This makes a delicious meal! It is fast and very economical.

4 servings

Ingredients

8 chicken thighs
Kosher salt and freshly ground black pepper
1 head garlic, separated into whole cloves, papery skin removed (about 20 cloves)
3 tablespoons olive oil, or maybe a bit more
1 tablespoon butter
4 tablespoons copped green onions
1 teaspoon flour
1/4 cup white wine or chicken stock
1/2 lemon, juiced
Bread, for serving

Directions

Preheat the oven to 350 degrees F.
Early in the day or the day before. preheat oven to 325.In a small ovenproof dish place the cloves of garlic along with the olive oil to just cover the cloves. Cover with lid or foil and roast in the oven for about 1 1/2 hours or until a rich golden brown. Remove the garlic from the pan and set aside. The oil will be used for sauteing the chicken thighs. When ready to cook the chicken, rinse and pat it dry. Salt and pepper liberally and allow to temper on a cutting board for a few minutes. Heat the saute pan over medium high heat, add the oil from the roasted garlic, add the butter. Place the chicken in the hot saute pan, skin side down. Fry to a rich golden brown, about 5 minutes. Turn the chicken over, sprinkle on the green onions. Add the garlic back to the pan and place hot pan in oven. Bake the chicken until cooked through, about 25 minutes. Once the chicken is done, remove chicken thighs and garlic to a platter. Place the pan over medium-high heat and sprinkle the drippings with flour and stir to incorporate. Deglaze the pan with the stock and lemon juice.Season to taste. Pour the sauce over the chicken on the platter and serve with garlic bread.

You can use a variety of different herbs if you choose. Use your imagination to make this dish your own. Make sure you spread some of those delicious roasted garlic cloves on the bread. It is simply delicious.

Black Bean and Corn Salad

For a fresh and easy side dish give this a try. Optional ingredients are listed below but use your imagination! This is great to serve with anything from a hamburger to grilled lamb, this salad is perfect!

2 (15 oz) cans black beans, rinsed and drained

15 oz fresh white kernel corn

3/4 cup chopped white onion

2-3 sprigs chopped green onions

1/4 cup chopped red bell pepper

1/4 cup yellow bell pepper

1/2 cup green bell pepper

2 T fresh chopped cilantro

Balsamic vinaigrette salad
dressing:

1/3 cup balsamic vinegar;
1/2 cup olive oil;
1 T fresh lime juice
1-3 cloves garlic, crushed;
1/4 teaspoon ground cumin;
sea salt, fresh ground black pepper, and red cayenne pepper to taste

1. In a small bowl, mix together vinaigrette and set aside.

2. In a large bowl, stir together beans, corn, onions, peppers and cilantro. Toss with dressing. Cover and refrigerate overnight. Toss again before serving.

Options: Add chopped fresh basil, diced jalapeno peppers to add spice. Frozen white corn can be used successfully if fresh is out of season

Well, I have been a bit preoccupied for a few months but I am back and am going to pick up where I left off. Watch for some new great recipes. Travel the world with us through food!

Apple Cinnamon Creme Brulee

3 Granny Smith apples
1 tablespoon cinnamon
1/4 cup sugar, plus 6 tablespoons
1/4 cup water
6 egg yolks
1 teaspoon vanilla
1 1/2 cups heavy whipping cream
Peel and core apples. Cut into bite sized chunks. Cook the apples in the cinnamon, 1/4-cup sugar, and water. Cook for 7 to 8 minutes until tender, but not mushy. Set aside to cool.
Preheat oven to 325 degrees F.
Whisk egg yolks and 6 tablespoons sugar. Whisk until light yellow. Add vanilla. While whisking, gradually pour in whipping cream.
Divide apples evenly into 6 ramekins. Ladle cream mixture evenly over the apples. Place ramekins in a baking dish. Pour hot water halfway up to the sides of the ramekins. Bake the custard until set, approximately 40 minutes.
Keep the ramekins in the water bath and let them cool for about 30 minutes. Remove from water and chill overnight in the refrigerator.
Sprinkle sugar on top of cream and then torch until golden brown.

Yield: 6 servings
Prep Time: 30 minutes
Cook Time: 1 hour