the thigh who loved me

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This recipe comes from Alastair’s mom, though I’m not quite sure where she originally found it. It is delicious, and very easy to prepare. The only part that is at all time-consuming is cutting the fat off the chicken thighs. You could even save time by buying skinless thighs; prep would take no time at all!

This meal is a hit, because it covers all the bases: it’s sweet, tangy, and has a bit of a kick to it, but is still quite mild. It’s a nice substitute for BBQ chicken, and it’s nice and saucy. Extra sauce is great on potatoes, if you’re serving that on the side.

Ingredients

6 chicken thighs, skinned
3/4 cup ketchup
1/2 cup salsa
1/4 cup honey
1 tbsp grainy, old style mustard
1 tsp ground cumin
1 tsp chili powder
1 tbsp Parmesan
1 tbsp mozzarella

sauce
Preheat oven to 400°F. In a small bowl, add ketchup, salsa, honey, mustard, cumin, and chili powder.

stirred
Stir well.

skinless
Arrange chicken in a baking dish, and make sure pieces are not overlapping.

sauced
Pour sauce over the chicken, and use tongs to flip over, ensuring each piece is well-coated. Place in preheated oven, uncovered, for 55 minutes.

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Remove from oven, top with cheeses, then return to oven and broil until cheese starts to brown slightly. Serve hot!

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cheesy spinach frittata

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Here is a tasty breakfast that is quick, healthy, and very easy to make. There is no flipping required, and once the ingredients are in the pan, there’s no stirring or mixing. Now THAT’S easy.

Ingredients

3 large eggs
splash of milk
salt and pepper
a handful of washed baby spinach
1/2 a shallot, diced
2 sprigs of thyme, plus extra for garnish (optional)
2 tbsp grated mozzarella
1 1/2tbsp ricotta
1 tsp grated Parmesan
1 tsp butter

eggs bowl
In a small bowl, crack the eggs, add ricotta, and a splash of milk. Using a small whisk or a fork, whisk together the milk, ricotta, and eggs. Add the spinach, shallot, 1/2 the mozzarella, thyme, salt and pepper. Give the mixture a bit of a stir so that all ingredients are coated in egg.

butter pan
In a small frying pan over medium heat, melt the butter. Once completely melted, make sure the inside of the pan and its sides are evenly coated in butter. Let it bubble for a moment.

fritata
Immediately pour the egg and spinach mixture into the pan. Occasionally, use a heat-safe rubber scraper to get under the edges of the frittata. While doing so, tilt the frying pan slightly; this will get rid of some of the runny egg that sits on top, and help to ensure that the bottom won’t burn or stick.

top with cheese
Once the egg starts to solidify, add the rest of the mozzarella and the Parmesan. Lower heat, and cover with a lid for 1 minute.

fritata plated other
Transfer to a plate with the help of the rubber scraper. Add some more cracked pepper, garnish with extra thyme if desired, and serve with toast and your favourite breakfast sides, like fruit, bacon, or potatoes.