I find cooking fun and relaxing, but I just have not had the time and fortitude to do much lately. There are two major reasons: 1) During the school year, we spend a lot of time in the evenings doing homework. If I wasn't a working mama, then I probably would have more time to prep for dinner before picking the kids up from school. As it is hubby much rather attempt to cook, than be stationed at the homework table. So we have been having quite a bit of fast food, hot dogs, cheese toasties, cereal, and pizza for dinner. I usually get a chance to cook on Friday, Saturday, and Sunday evenings. 2) I just celebrate 11 weeks with the "boot of doom" (aka walking boot). I found out in mid-February that the problem is that I seriously messed up two ligaments in my ankle. Thankfully no surgery, but more time in the boot. I go back to the foot doctor in about a week and a half. Maybe I will graduate from the boot, maybe I will be sentenced to more time. Hopefully once I graduate, I will have some PT to strengthen my ankle since it has be immobilized for an extended period. Needless to say, I have been doing a lot of sitting on a stool when attempting to cook in the kitchen.
Back to the food, I was looking around on Pinterest and found some yummy recipes. Last night I experimented with two new recipes: One Pan Greek Chicken and Garlic & Herb Cheese Bombs. Both turned out fairly well. I will probably tweak a few things next time I fix them, but definitely keepers. I have included the link to the original recipe, but have made my changes and notes to the recipes below.
One Pan Greek Chicken
Ingredients
1 1/2 pound small red potatoes, quartered
1 1/2 pound green beans, trimmed
2 tablespoons light olive oil
Freshly ground salt & black pepper, to taste
For the marinade:
8 bone-in, skin-on chicken thighs
1/4 cup light olive oil
3 cloves garlic, minced
Juice of 1 lemon
1 tablespoon red wine vinegar
1 tablespoon oregano
Freshly ground, salt & black pepper, to taste
Instructions
In a gallon size ziploc bag, combine chicken, oil, garlic, lemon juice, vinegar, oregano, salt, and pepper. Marinate for 20-60 minutes, turning the bag occasionally. Drain the chicken from the marinade, discarding the marinade. While chicken is marinading, preheat over to 400 degree F. Lightly oil backing sheet or coat with nonstick spray. Place potatoes and green beans in a single layer onto the prepared baking sheet. Drizzle with olive oil and season with salt and paper, to taste. Top with chicken in a single layer. Place into the oven and toast until the chicken is completely cooked through, about 25-30 minutes. Serve immediately. (Note: I had about half of the amount of green beans. Unfortunately, there was not a good selection of fresh green beans at the store. I also forgot to add the oregano to the marinade.)
Garlic & Herb Cheese Bombs
Ingredients (20 bombs)
2- 7.5 ounce cans refrigerated biscuits
4 ounce Mozzarella cheese, cut into 20 cubes
4 tablespoons butter, melted
1/2 teaspoon Italian seasoning
1/2 teaspoon garlic powder
Instructions
Preheat oven to 400 degrees F. Separate biscuits. Place on cube of cheese in the center of each biscuit. Carefully wrap the biscuit dough about the cheese and seal. Place seam side down about an inch apart on an ungreased baking sheet. Bake 10 minutes or until the biscuits are golden brown and the cheese is melted. While the biscuits bake, mix the butter, Italian seasoning, and garlic powder together and set aside. Remove the biscuits from the oven and immediately brush with butter mixture. Serve warm. (Note: Place cheese bombs on the middle rack of the oven. The bottoms get a bit crispy if on the bottom rack while cooking the chicken recipe above. No matter how long you have been cooking, you can always learning something new. Ha ha ha!)
Have you made any new recipes lately that you would like to share?
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