RECIPE: One Pan Oven Baked Chicken Thighs with Potatoes and Asparagus

One pan dishes are wonderful because they are usually fast, easy and with minimum cleanup. They are also popular because they are delicious. This tasty recipe for chicken thighs is a good example of all facets.

Ingredients

  • 5-6 medium potatoes
  • 1 bunch of asparagus (or Brussel sprouts)
  • 4-6 bone-in skin-on chicken thighs
  • 1 tablespoon Garlic powder
  • 1 tablespoon Oregano or rosemary
  • 1 tablespoon Salt
  • 1 teaspoon Pepper
  • 1/2 lime
  • Optional: 1 tablespoon of Mola Foods spice blends (any)

Instructions

Take 5-6 medium sized potatoes and dice into large pieces. Cut woody bottoms off of asparagus stalks, then cut each stalk in half.

Add 3-5 Tablespoons of olive oil to oven safe skillet or pan, sprinkle into oil 1 tablespoon of garlic powder, 1 tablespoon of salt and pepper, 1 tablespoon of rosemary or oregano, and 1 tablespoon of remaining spices. Lightly stir slices to distribute, then turn stove to high to heat olive oil.

Preheat oven to 425 degrees

Add thighs to heated oil in pan with skin down and cook for 5 minutes until skin is crispy.

Remove thighs from skillet.

Add diced potatoes and asparagus to bottom of pan.

Place thighs skin up on top of vegetables so they do not touch skillet

Add 1/2 to 2/3 cup of water to skillet. Make sure water level does not reach chicken thighs perched on top of vegetables.

Optional: add 1/2 of lime or lemon to center of pan, cut side down 

Place skillet in oven, then cook for 45-55 minutes

Remove from oven, squeeze lime juice from roasted lime into broth

Serves 3-5

ROSE OF THE DAY: Handley 2019 Pinot Noir Rose

Our Rose of the Day pick is the HANDLEY 2019 PINOT NOIR ROSE. The reason is simple, the TasteTV wine reviewers love it! The taste is light, crisp, and bright, with a slight sweetness and traces of citrus fruits and yellow stone fruits like nectarines.

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WINE PICK: Broadside 2018 Chardonnay and Cabernets

Today’s pick is Broadside Wine. You may be familiar with the instantly recognizable label designs, as well as their reliably delicious flavors. The TasteTV wine reviewers recommend the following three as ones that combine great value with an attractive price.

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RECIPE: Make Them “Blush” with Martinelli’s Blush 75 Mocktail

As many people spend more time at home, there are plenty of creative ways to make sure the persons in your life feel appreciated and extra loved every day, even if you can’t celebrate in person.

Bring a smile to their faces by sending a recipe package that includes a card, fresh flowers and all the fixings for Martinelli’s Blush 75 Mocktail.

Martinelli’s Sparkling Blush is made from U.S.-grown fresh apples with a hint of raspberry juice, and has a festive pink tint.

Try this tasty mocktail recipe from blogger Meghan Yager at Cake N Knife that uses ingredients that may already be in your house or can easily be found at the local store (or online).

Serves 4

Ingredients

  • 16 oz Martinelli’s Sparkling Blush
  • 3 oz fresh lemon juice
  • 1 oz simple syrup
  • Fresh lemon rind, for garnish

Instructions

Build each mocktail in a champagne flute or any other pretty glass. Start by adding ¾ oz fresh lemon juice and ¼ oz simple syrup to each glass. Stir to combine.

Top each with 4 oz Martinelli’s Sparkling Blush. Garnish with lemon rind and serve.

For more delicious recipes visit the Martinelli’s website.

About S. Martinelli & Company

Family-owned and operated, S. Martinelli & Company has been producing Gold Medal premium quality sparkling cider and apple juice for over 150 years in Watsonville, Calif. Martinelli’s products are 100% juice, made from U.S. grown fresh apples and contain no added sweeteners or chemical preservatives. Its apple-shaped glass and champagne style bottles are iconic hallmarks of the brand. The company is led by fourth generation family member and Chairman, John Martinelli.

For more information visit martinellis.com.

Work from Home Recipes: Toffee Black Bean Brownies by Chef Richard Ingraham

Working from home or staying indoors makes it challenge to stay healthy. Chef Richard Ingraham has a brownie recipe using black beans that is both tasty and good for your wellness.

Author of the cookbook Eating Well to Win, Chef Ingraham is well known among celebrities and athletes. He is Gabrielle Union and Dwyane Wade’s personal cook, and his celebrity clientele of entertainers and top athletes in the NBA, MLB and NFL are part of his Chef RLI network of private chefs who help athletes reach their peak performance through nutrition.

Says Chef Ingraham, “One thing that I’ve tried to do with my clients was to give them foods that they were used to but make them a little healthier. I had a client that challenged me all the time to see if I could make a healthier version of the items he’d pick. One day he called me up and really wanted me to make him a dessert that he wouldn’t feel guilty about eating and it just so happens that he loved chocolate. So, I made him these brownies (without the toffee of course) and they were a hit! With or without the toffee I’m sure you will enjoy!”

 

Toffee Black Bean Brownies

For the brownies

  • Non-stick cooking spray
  • 1 cup can black beans
  • 1/2 cup canola oil
  • 2 eggs
  • 1/2 cup Hershey’s special dark unsweetened cocoa powder
  • 2/3 cup maple syrup
  • 1 teaspoon instant espresso
  • 1 1/2 teaspoons vanilla extract
  • 1/4 cup chocolate chips
  • 1/4 cup bitter sweet chocolate bar pieces
  • 1/3 cup whole wheat flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 toffee pieces

Method for brownies

1. Preheat your oven to 350 degrees .
2. Grease a 9 by 9-inch square baking pan.
3. Using a blender or food processor , puree the beans with the canola oil.
4.Next add the eggs,special dark cocoa, maple syrup, espresso , and vanilla.
5.Melt the chocolate chips and add to the blender or food processor.
6. Blend on medium-high until smooth.
7.In a small bowl, whisk together the flour, baking powder, and salt.
8.Add the flour mixture to the blender/food processor and pulse until just incorporated.
9. Stir in the chocolate pieces and pour the brownie mixture into your prepared pan.
10.Heres the best part! Top the brownie mixture with the toffee.You can take a tooth pick and swirl the toffee into the brownies if you like.
11. Bake until the surface looks dull around the edges and a toothpick inserted in the middle comes out with just a few crumbs.
12. Let brownies cool at least before cutting and removing from the pan. I know it’ going to be hard to wait but trust me it’s worth the wait.

 

Find Eating Well to Win on Amazon

 

Work from Home Recipes: Pork Tinga Tacos & Korean BBQ Beef Tacos by Sara Haas

Working from home doesn’t mean your food needs to be boring. Spice it up with these two great taco recipes from Sara Haas’ cookbook, Taco! Taco! Taco!

Taco! Taco! Taco! features 100 savory and sweet taco recipes that are as easy to prepare as they are to love with options for omnivores as well as vegetarians and vegans alike.

Pork Tinga Slow Cooker Tacos

Servings: 6 to 8 (Makes About 4 Cups Cooked Pork)

Ingredients

For the pork:

  • 1 tablespoon vegetable oil
  • 1 large yellow onion, chopped
  • 1 large tomato, chopped
  • 1 (7-ounce) can tomatillo salsa (or about 1 cup tomatillo salsa)
  • 2 cloves garlic, minced
  • 1 chipotle chile canned in adobo
  • 1 tablespoon adobo sauce (from canned chipotle chiles)
  • ¼ cup low-sodium chicken broth or water
  • 1 (2- to 2½-pound) boneless pork loin roast

For the tacos:

12 (6-inch) corn tortillas, warmed
Toppings: shredded lettuce, such as romaine, shredded red or green cabbage, thinly sliced radish, crumbled cotija cheese, sliced or diced avocado

Directions

To make the sauce, start by setting a large skillet over medium heat and add the oil. Once hot, add the onion and tomatoes and cook, stirring frequently, for 5 minutes. Add the tomatillo salsa and garlic, cook 1 more minute. Stir in the chipotle and adobo and remove from the heat. Allow to cool slightly, then transfer to a blender along with the broth or water and carefully puree until smooth (alternatively, you can use an immersion blender to puree). Place pork in the bottom of a 5- to 6-quart slow cooker. Pour pureed sauce over the pork, then cover with a lid and cook on low for 8 to 9 hours. After the pork has been cooked, use two forks to shred the pork (this can be done inside the slow cooker). Toss with the sauce and cook an additional 10 to 15 minutes to meld flavors. Season to taste with salt and pepper. To make the tacos, serve pork in warmed tortillas topped with toppings of your choice such as shredded lettuce, shredded cabbage, thinly sliced radish, and cotija cheese.

 

Korean BBQ Beef Tacos

Servings: 4

Ingredients

For the marinade:

  • 2 cloves garlic, minced
  • 2 tablespoons sesame oil
  • 2 tablespoons vegetable oil
  • 3 tablespoons honey
  • ¼ cup low-sodium soy sauce
  • 2 green onions, light and green parts only, thinly sliced
  • ¼ cup mirin (or ½ teaspoon sugar per tablespoon rice vinegar)
  • ½ cup pear juice or pineapple juice
  • 1 pound sirloin steak or beef tenderloin, thinly sliced against the grain

For the tacos:

  • 8 (6-inch) flour tortillas, warmed
  • Toppings: shredded lettuce or cabbage, shredded carrots, kimchi
  • Special equipment: 10 to 12 wooden skewers, soaked in water for 30 minutes

Directions

To make the marinade, add the first 8 ingredients to a medium bowl and whisk to combine. Reserve ½ cup. Transfer the remaining marinade to a gallon-size, sealable plastic bag. Add the beef, press out any excess air from the bag, then seal and turn to coat. Marinate for at least hours and up to 12 hours in the refrigerator. Preheat the grill to medium-high heat or set a grill pan over medium-high heat. If using the grill, clean the grill grates and brush them with oil. If using a grill pan, coat pan lightly with oil. Remove beef from the marinade and pat dry; discard the marinade. Thread beef onto soaked skewers then grill 2 to 3 minutes on each side, or until desired degree of doneness. Remove beef from skewers and serve family style with warmed tortillas, shredded lettuce, shredded carrots, and kimchi. Use extra reserved marinade for serving.

Notes: This recipe can also be prepared without using skewers—the skewers simply make it easier to handle the beef while it’s on the hot grill. To make slicing the beef easier, freeze it for at least 1 hour and up to 2 hours.

 

About the Author: Sara Haas

Sara Haas, RDN, is a food and nutrition expert with formal training in the culinary arts. She works as a freelance writer, recipe developer, media authority, public speaker and consultant dietitian/chef. Sara is a former culinary and nutrition instructor and served as a National Academy of Nutrition and Dietetics Media Spokesperson. Sara has been featured in Eating Well Magazine, Shape Magazine, Parents Magazine, U.S.A. Today, The Wall Street Journal, The Huffington Post, Epicurious, BabyCenter, O Magazine and Today’s Dietitian Magazine. Sara also shares her love of food and nutrition on her website, SaraHaasRDN.com and on Instagram (@cookinRD) where she posts recipes, as well as nutrition and cooking tips.

TACO! TACO! TACO!
Written by Sara Haas
Foreword by Bryan Roof
978-1-57826-752-1, $20.00 paperback
978-1-57826-753-8, $12.99 eBook

Published by Hatherleigh Press.
Distributed through Penguin Random House.
Available wherever books are sold.
www.hatherleighpress.com