Back to cooking...

Finally! It's been so long I almost forgot how.  And I finally made something to blog about! Been on the to try list since before the summer of heat waves, torrential downpours, an earthquake and a hurricane. Have to say a hurricane is enough to make you forget how miserable the heat was. Pretty scary when you have to evacuate. We were very lucky to come home and not to have any damage. Extremely lucky!

School starts tomorrow so we can all get back to some kind of routine here. My routine will definitely include cooking. There is nothing left to order in, so I tried Chicken Vesuvio Chicago Style from Cathy @ Wives with Knives (original recipe by Marie @ Proud Italian Cook) and it is a great way to get back into cooking. Delicious!

Easy recipe, except I did have some issues with browning. Zero patience. Couldn't wait to get it browned in batches, so I got it sort of browned and then threw the whole thing in the oven. So it might not look so browned and pretty or even close to perfect but it sure does taste fantastic. Very forgiving recipe. I added a can of artichoke hearts and some sliced shallots. It did brown in the oven, but presentation isn't my strong suit! They're just happy to have a home cooked meal finally. Let's see what tomorrow brings :)

It's been a very long summer here. But remind me when I start complaining about blizzards. Anyway, it's good to be back.

Chicken Vesuvio
Source: Cathy @ Wives with Knives
Author: Marie @ Proud Italian Cook
Adapted by There's Always Thyme to Cook
Printable Recipe

3 pounds bone-in, skin-on chicken pieces (I cut the breasts and thighs in half)
salt and pepper
dried oregano
granulated garlic
potato wedges, about 4 russets or 6 reds
equal parts white wine and chicken broth (1-1/2 cups of each)
10-12 whole garlic cloves
1 cup frozen peas (I used a bit more)
*I also added 2 sliced shallots and a can of artichoke hearts

Season chicken with salt, pepper, oregano and garlic.

Coat the bottom of a large, heavy skillet with olive oil and brown chicken pieces and potato wedges. Remove to a large roasting pan.

Add garlic cloves and shallots to the skillet and cook until golden brown.

Deglaze pan with wine, then add chicken broth. Cook down for several minutes and pour over chicken and potatoes. Add peas and artichokes the last 15 minutes of cooking.

Bake at 375°F until chicken is cooked through, about 1 hour and 15 minutes.

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Steamed Artichokes

We love artichokes. And it's one of those things. My intent is good, but I buy a couple and never get to them. They sit and sit in the vegetable bin until it's too late to use them. What a big waste. This time I was determined not to let them go when I saw them. I tried steaming, thinking it would be easier to do than stuffing. Steaming was easy enough, and very good! So I know I can definitely stuff the next time. Or Roman Style. Got raves from Susan at Savoring Time in Kitchen and Cathy at Wives with Knives. These babies are no longer going to waste. I never should have waited so long.

Steamed Artichokes with Tarragon Mayonnaise
Source: artichokes.org and Whole Foods Market
Adapted by There's Always Thyme to Cook
Printable Recipe

Artichoke Preparation:
Wash artichokes under cold running water.

Pull off lower petals which are small or discolored.

Cut stems close to base, so they will stay put in the pot.

Cut off top quarter and tips of petals, if desired. It really isn't necessary to remove the tips. They soften with cooking and pose no threat to diners, but people like the look of a trimmed artichoke better.

Gently spread the center to get to the purplish, thorny center leaves. with a spoon, scrape out the purple, thorny fuzz!

Plunge into acidified water to preserve color. (A tablespoon of lemon juice or vinegar per quart of water. )

Optional: The trimmed artichoke stems are edible. Cut brown end about ½-inch. Peel fibrous outer layer to reach tender green of stem. Stem may be steamed whole with the artichoke. Cut into rounds or julienne for salads or pastas.

Use this same technique for making stuffed artichokes, too!

Steaming:
Pour enough water into a large pot to reach a depth of 1 to 2 inches. Cover and bring to a boil. Uncover pot and arrange trimmed artichokes, bottoms up, in the bottom in a single layer. Cover pot, reduce heat to medium and steam until tender, 20 to 40 minutes. Cooking time will depend on size of artichokes. When the leaves pull out easily and the base can be pierced with a knife, they're ready. Drain well and transfer to a large platter.

Meanwhile, make the dipping sauces.

For Tarragon Mayo, just mix some fresh tarragon with a cup of mayo, some chopped shallots, two teaspoons fresh lemon juice , and a pinch of cayenne pepper. Salt and pepper to taste. To make the lemon-butter,  whisk together melted butter,  a little lemon juice, salt and pepper, to taste; transfer to a bowl. Serve artichokes warm, with lemon-butter and tarragon mayo on the side for dipping.

For more mosaics, stop by the Little Red House for Mosaic Monday

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Just because!

The other day I got a request to make this Spinach-Artichoke dip from Miss Picky. It wasn't a snow day, wasn't a party, or a football game. It was just because. We had everything in the house to make it, so why not? They had theirs with tortilla chips, I had mine with pita chips! Sometimes, just because is a very good thing!

I got a little pre-occupied, no surprise there and the top really toasted! For some people a mistake, but for us, it's the best part. I used so much cheese, underneath was gooey! That worked. Everyone was happy!

Hot Spinach and Artichoke Dip
Source: Internet
Printable Recipe

1 package (8-ounces) Philadelphia cream cheese
1 14-ounce can artichoke hearts, drained and coarsely chopped
1/2 cup Parmesan cheese
1/2 cup frozen spinach, drained and chopped
1/4 cup mayonnaise, NOT miracle whip
1 clove garlic, finely minced
1/2 teaspoon basil, dried
1/4 cup mozzarella cheese, grated or shredded
salt and pepper

Allow cream cheese to come to room temperature. Cream together the cream cheese, mayonnaise, Parmesan, garlic, basil, salt and pepper. Mix well. Add the artichoke hearts and the spinach (make sure to get out all the excess water) and mix until blended. Store in a container until you are ready to use. Spray the oven dish with Pam (or similar), pour in the dip, and top with the mozzarella cheese. Bake at 350 degrees for 25 minutes or until the top is browned. Serve with toasted bread, tortilla chips, pita chips, etc.

This recipe can be doubled.

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