I don’t use chicken thighs often. I’m not big on dark meat unless it’s in a casserole but it seems like you need 20 thighs to get enough meat for a big dish. They’re always on sale though, so I want to use and I want to love them. You wouldn’t believe how excited I was to find a decent sounding recipe!

It turned out to be a really good recipe. My husband, who looked into the pot while it was cooking and called it “monkey brains”,  loved it and he’s typically not a fan things like this. He also wanted me to say that the sauce was really good on rice.

Chicken Thighs with Olives in Tomato Sauce
  • 12 chicken thighs about 4 pounds, skinned
  • 1 teaspoon kosher salt divided
  • 1/4 teaspoon freshly ground black pepper divided
  • 1 teaspoon olive oil
  • 1 1/2 tablespoons minced garlic
  • 1/4 cup dry white wine
  • 3 tablespoons tomato paste
  • 2 to 3 teaspoons crushed red pepper
  • 1 28-ounce can diced tomatoes, drained
  • 1/4 cup sliced pitted kalamata olives
  • 2 tablespoons chopped fresh flat-leaf parsley
  1. Sprinkle chicken with 1/2 teaspoon salt and 1/8 teaspoon black pepper. Heat oil in a large skillet over medium-high heat. Add chicken to pan; cook 2 minutes on each side or until browned. Place chicken in an electric slow cooker. Add garlic to pan, and sauté 30 seconds, stirring constantly. Add wine, scraping pan to loosen browned bits; cook 30 seconds. Place wine mixture in cooker. Add tomato paste, crushed red pepper, and tomatoes to cooker. Cover and cook on HIGH 4 hours. Stir in remaining 1/2 teaspoon salt, remaining 1/8 teaspoon pepper, olives, and parsley.

My husband loves bread with his dinner. It’s a really weird concept to me. I don’t remember having bread with dinner growing up, but then again, I’ve never been much of a bread fan. I’ve been trying to make some bread a couple times a week for dinners but ya’ll, I just don’t know what to make. I’ve been making rolls and biscuits but I’m running out of those recipes.

Is it normal to serve sliced fresh bread? I mean, is that acceptable or does dinner bread have to be “fancy”?

This is a really good roll recipe. It has a ton of parmesan in it so we loved it. It was also really simple and the final rise only took about 20 minutes! It’s definitely going to become a regular on my dinner bread menu.

Parmesan Pull-Aparts
  • 2 teaspoons active dry yeast from a 1/4-ounce package
  • 1 teaspoon mild honey or sugar
  • 2/3 cup warm milk 105–115°F, divided
  • 2 1/2 cups all-purpose flour plus 2 tablespoon for sprinkling
  • 1 1/4 cups grated with a rasp Parmigiano-Reggiano (1 1/3 ounces)
  • 1 teaspoon salt
  • 3 large eggs
  • 5 tablespoons unsalted butter cut into tablespoon pieces and softened
  • 1 tablespoon water
  1. Stir together yeast, honey, and 1/3 cup warm milk in mixer bowl and let stand until foamy, about 5 minutes. (If mixture doesn’t foam, start over with new yeast.) Whisk together flour (2 1/2 cups), cheese, and salt, then mix into yeast mixture along with remaining 1/3 cup warm milk at low speed. Increase speed to medium and beat in 2 eggs, 1 at a time, beating well after each addition, then beat, scraping down side of bowl occasionally, until a very soft dough forms, about 3 minutes. Beat in butter, 1 tablespoon at a time, until dough is elastic, about 2 minutes. (Dough will be very sticky.)
  2. Scrape dough into center of bowl and sprinkle with remaining 2 tablespoon flour. Cover bowl with plastic wrap and a kitchen towel and let dough rise in a draft-free place at warm room temperature until doubled, 1 1/2 to 2 hours.
  3. Punch down dough (do not knead) and turn out onto a floured surface. Cut dough into 12 equal pieces and roll each into a ball by cupping your hand and pushing dough against work surface as you roll in a circular motion. Arrange rolls 1 inch apart in a buttered 9- by 2-inch round cake pan and cover with a kitchen towel (not terry cloth). Let dough rise in a draft-free place at warm room temperature until doubled and dough fills pan, 1 to 1 1/2 hours.
  4. Preheat oven to 375°F with rack in middle.
  5. Whisk together remaining egg with water and brush on tops of rolls. (You will have leftover egg wash.) Bake until golden brown, 20 to 25 minutes. Loosen edges of rolls from pan with a sharp knife and invert rolls onto a rack, then reinvert and cool at least 20 minutes.

I’m obsessed with mushrooms lately. I buy at least 2 cartons a week. I don’t understand it because the whole time I’m wiping and slicing them, I’m almost gagging at the thought of eating them but once they’re cooked… I’m done. I’ll eat every single of of them before they even make it into the dish I’m preparing.

I pulled this out of Gourmet a week ago when I was sitting in class reading it instead of listening to a lecture and added it to my meal plan for this week. It was the mushrooms, they sucked me right in.

This was really good. I so prefer white lasagna to a tomato one. The only problem was that there wasn’t enough sauce. I had a couple burnt spots because I couldn’t get the sauce to cover everything. Other than that, perfection!

Cheesy Chicken and Mushroom Lasagna
from Gourmet
  • 1 10-ounce package cremini or white mushrooms, thinly sliced
  • 3 garlic cloves minced
  • 1 tablespoon olive oil
  • 5 tablespoons unsalted butter divided
  • 1/2 cup dry white wine
  • 2 1/4 cups cooked shredded chicken
  • 3 1/2 cups whole milk
  • 1/4 cup all-purpose flour
  • 2 teaspoons thyme leaves
  • 3/4 cup grated Parmigiano-Reggiano
  • 12 no-boil egg lasagne noodles
  • 1 1/2 cups coarsely grated Gruyere
  1. Preheat oven to 425F with rack in middle.
  2. Cook mushrooms, garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper in oil and 1 tablespoon butter in a 4-quart heavy saucepan over medium heat, stirring occasionally, until mushrooms are softened, about 3 minutes. Add wine and simmer briskly 2 minutes. Transfer mushroom mixture to a large bowl and stir in chicken. (Set aside saucepan.)
  3. Bring milk to a bare simmer in a medium saucepan. Melt remaining 4 tablespoons butter in 4-quart saucepan over medium-low heat. Add flour and cook roux, whisking constantly, 3 minutes. Add hot milk in a slow stream, whisking constantly. Add thyme, 3/4 teaspoon salt, and 1/2 teaspoon pepper and simmer, whisking occasionally, until thickened, 5 to 6 minutes. Remove from heat and reserve 1 cup sauce. Stir parmesan into sauce remaining in pan, then stir into mushroom filling.
  4. Pour half of reserved plain sauce into baking pan, spreading evenly to coat bottom. Add 3 lasagne sheets, overlapping slightly, and one third of mushroom filling, spreading evenly, then sprinkle one fourth of Gruyere over top. Repeat 2 times. Top with remaining 3 lasagne sheets and remaining plain sauce, spreading evenly. Sprinkle with remaining Gruyere.
  5. Cover with foil, tenting slightly to prevent foil from touching top of lasagne but sealing all around edge, and bake 30 minutes. Remove foil and bake until cheese is golden, about 15 minutes more. Let lasagne stand 10 minutes before serving.


Yesterday I started worrying about next week’s Tuesdays with Dorie recipe. It calls for a glaze made from lemon marmalade and I don’t know how the other girls did, but I can’t find lemon marmalade to save my life! So I started digging through my cabinets for something to use as a glaze and when I spotted some blueberries in my freezer, I just knew what I was going to do.

The cake that we’re making is a lemon cake. Lemon + blueberry = best combination ever.

I made a curd because I knew it would be quick. I couldn’t find a good recipe on the interwebz so I crossed my fingers and hoped for the best.

It turned out really good though. A little thicker than I had hoped, but that’s easily fixed next time around. But yeah, really good. I filled up one small canning jar and half of it is gone already! I haven’t even made the cake that it’s supposed to go with! I heard it’s really good on ice cream. *wink*

Blueberry Curd
  • 1 cup blueberries
  • 1 tablespoon water
  • 1 cup sugar
  • 1/4 cup butter
  • 3 eggs lightly beaten
  1. Put blueberries and water in saucepan and cook over low heat until blueberries are very soft, about 10 minutes. Press mixture through a fine mesh sieve and put liquid back into saucepan off of the heat. Stir everything together and cook on medium-low heat, stirring constantly until mixture is thickened, about 5 minutes. Remember that it will continue to thicken as it cools.


If you know me at all, you know I love Ina Garten. She’s by far my favorite TV chef. To show my love for Ina, I’ve finally joined Barefoot Bloggers. I’m so glad I did. It’s such a great group of people. This past weekend we had a Twitter chat about Ina’s new show and I’m usually pretty Twitter shy but I had no problem talking to them. I heart all of them already.

My first Barefoot recipe is chicken piccata and it was chosen by Lindsey of Noodle Nights and Muffin Mornings. I’ve made chicken piccata once before and we loved it but for some reason, I haven’t made it since. I was very excited to see that it was one of our recipes this month, although I was all Where are the capers, Ina?!

This recipe was even better than the last one I tried. And so easy! The sauce was a-mazing. My husband wouldn’t touch it but, you know what? That just means that I got all the buttery goodness! I thought about adding some capers to it but decided to just follow Ina’s recipe and I didn’t miss the capers at all.

If you want the recipe, and you know you do, visit Lindsey’s blog. Then go check out the blogroll to see what everyone else did with it.