Main Courses | Simple By Cindy

Skillet Chicken Thighs

Aug. 17
2016

Just a reminder that I am undergoing a kitchen renovation, so I will not be posting as much as I usually do. I am truly missing cooking and posting!

Stay with me, the best is yet to come.

This recipe is a quick and easy way to get dinner on the table.

Cooking with chicken thighs (instead of breasts) are always a way to ensure that you will be getting tender, juicy meat. Unless you overcook them, they always come out beautifully.

Just follow this recipe and you will have a simple, delicious meal on the table in minutes.

I always try to include the dried alternative to herbs, but it is summer, so you should try to use fresh herbs whenever possible.

See my post, http://www.simplebycindyblog.com/simple-herbs/ to grow your own.

These chicken thighs were so succulent, accompanied by a perfect sauce that is uncomplicated and scrumptious. This is a wonderful, healthy meal you “must try” for any weeknight dinner. It will serve 4 people.

Ingredients for Chicken Skillet

2 tbsp. extra-virgin olive oil
6 boneless, skinless chicken thighs
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/2 onion, thinly sliced
8 ounces fresh mushrooms
2 red bell peppers. thinly sliced
2 cloves garlic, chopped
4 sprigs fresh oregano, or 2 tbsp. dried
1 cup chicken broth
1 (14 oz.) can crushed tomatoes
4 large leaves fresh basil, or 1 tsp. dried

Heat olive oil in a large skillet over medium heat.

Season chicken on both sides with salt and pepper and cook until golden brown each side, about 7 minutes each side. Transfer to a plate.

In the skillet, add onion and peppers. Sauté until softened, about 5 minutes.

Add mushrooms. cook for about 2 minutes.

chicken skillet onions peppers and mushrooms

Add garlic and cook for 1 minute.

Deglaze pan with chicken broth and crushed tomatoes. Add oregano.

chicken skillet chicken broth and crushed tomatoes

Bring to a boil.

Reduce heat to simmer and let it cook for 10-15 minutes.

Return chicken to pan, spoon sauce over it and let it cook for 10 minutes.

Remove from heat and garnish with basil.

It’s that simple!

Penne with Fresh Tomatoes, Basil and Mozzarella

Aug. 2
2016

This pasta recipe is yummy to the last bite.

It is very easy to make and most of it’s ingredients you have in your pantry. There is no need to run to the grocery store for this one.

I used tomatoes on the vine for this recipes well as yellow and red cherry tomatoes. Of course, if you have some tomatoes growing in your garden, well, that is even better!

Make sure you watch the garlic. Set your timer so it doesn’t burn (1 minute). The tomatoes cook up pretty quickly as well, so be careful not to cook them until they are mushy. You want them soft, but intact. Remember they will cook after you take them off the heat and again when you add the hot pasta.

This dish is great as a side or as a main dish. It presents beautifully and would be perfect for company as well.

This recipe is courtesy of Emeril Lagasse. I did make one change with the addition of red and yellow cherry tomatoes. It will serve 4-6 very satisfied people.

Ingredients for the Penne with Tomatoes, Basil and Mozzarella

1/4 cup extra-virgin olive oil plus 2 tbsp. divided
1 1/2 tbsp. chopped garlic
2 cups chopped tomatoes
1/2 pint red cherry tomatoes
1/2 pint yellow tomatoes
1 pound penne pasta
1/2 cup shredded basil
1/4 cup of kosher salt, for boiling pasta, plus 1 tsp. reserved
1/2 tsp. freshly ground black pepper
3/4 pound fresh mozzarella, sliced or cubed
1/2 cup grated Parmigiana-Reggiano

Bring a large pot of water with 1/4 cup of kosher salt for the pasta.

Meanwhile, prepare your sauce.

In a large skillet, heat 1/4 cup of the olive oil.

Add the garlic and cook for 1 MINUTE.

Add the tomatoes and cook them for 3-5 minutes, just until they begin to release some of their juice.

Cook the pasta in the pot of salted water for 12 minutes.

Drain the pasta.

Add the pasta and basil in the pan with the tomatoes and toss.

Season with remaining salt and pepper.

Place in serving bowl, and distribute the fresh mozzarella and grated Parmesan over it.

Drizzle remaining olive oil over and serve immediately.

It’s that simple!

Fusilli Pasta with Broccoli and Breadcrumbs

Jul. 27
2016

This recipe is a terrific dish for a summer evening. It is light, with so many interesting flavors.

Fusilli is a long corkscrew shaped pasta. It is a great pasta to use with a sauce. The ridges allow the sauce to get in between the edges, ensuring a perfect bite every time. I always try to use a pasta with ridges when I make a sauce.

Make sure to cook the broccoli florets until they are just a beautiful, bright green. Remember they will be cooked again when you add them to the sauce, so you don’t want them to become mushy and unappetizing. Set your timer for this one!

Add the reserved pasta water as needed. You will not need the two full cups. Whatever pasta water you have leftover can be reused when you heat it up the next day!

This is one of my own recipes. It will serve 4-6 people who will really enjoy it! Promise!

Ingredients for Fusilli Pasta with Broccoli and Breadcrumbs

1 (17 ounce) fusilli pasta
4 cloves garlic, chopped
2 shallots, chopped
5 tbsp. butter
2 tbsp. olive oil plus 2 tbsp. reserved
1 cup breadcrumbs or panko breadcrumbs
1 pound broccoli florets, cut into bite size pieces
Juice of 1 lemon
1 tsp. kosher salt, divided
1/2 tsp. fresh black pepper, divided
Freshly grated Parmesan cheese for serving (optional)

Bring a large pot of generously salted water to a boil over high heat.

Add fusilli to the boiling water and set timer for 3 minutes less than cooking time directions.

Once the fusilli has cooked, add the broccoli to the pot and cook for 3 minutes.

Reserve 2 cups of pasta water.

Drain the rest of the pasta and broccoli.

Place 2 tbsp. of olive oil and butter in a heavy skillet.

When butter has melted, add the shallots. Cook for 2-3 minutes until softened.

Add garlic and cook for 1 minute.

Place breadcrumbs in butter mixture and cook until lightly browned, about 2-3 minutes.

Transfer the pasta and broccoli to the skillet with 1 cup of reserved pasta water.

fusilli pasta with broccoli and breadcrumbs in skillet

Add lemon juice and mix pasta and breadcrumbs until well combined.

Add extra pasta water, if needed to make sauce as thick as you would like.

Sprinkle with parmesan cheese, if using.

Place in serving bowl and serve immediately.

It’s that simple!

Braised Sea Bass

Jul. 13
2016

I knew immediately, upon seeing this unusual recipe, that I just had to make it.

You don’t see many recipes for “braising” fish. Braising is a method of cooking that relies on heat, time and moisture to break down the tough parts of meats or chicken. Most meats or poultry are seared before braising, then finished in the oven in a covered pot with a liquid at a low temperature for an extended period of time.

I have braised many meats and chicken throughout my cooking career, but never fish!

Braising fish is not a current practice, and that is probably why I was drawn to this recipe. I thought it would be a wonderful way to keep the fish tender and moist, while adding a big burst of flavor. It simply is a way preparing the fish without the long cooking time usually associated with meat or chicken. The vegetables in the braising liquid are luscious enough to use as a side dish. It is a one-pot delight!

There really was not a lot of prep time here, so this dish cooked up in no-time. It exceeded my expectations and I was thrilled with the outcome. You can make it as a weeknight dinner, but it is exquisite enough for any holiday or family celebration as well.

This recipe is courtesy of Andrea Branchini. It serves 4 and I guarantee it will leave them wanting more!

Ingredients for Braised Sea Bass

4 (6 ounce) sea bass fillets, skin on and scaled)
2 tsp. kosher salt, divided
1 tsp. pepper, divided
2 tbsp. olive oil, plus 2 tsp. more set aside
2 medium red peppers, thinly sliced (about 2 cups)
1 large white onion, thinly sliced (about 2 cups)
3-4 medium garlic cloves, thinly sliced
1 (14.5 ounce) can diced tomatoes
1 cup of dry white wine
2 dried bay leaves
1 pint cherry tomatoes, halved
1/4 cup chopped fresh flat-leaf parsley (optional)

Position a rack in the center of the oven and heat the oven to 350.

Brush the fish with 2 tsp. of the olive oil and season generously with salt and pepper on both sides.

Heat the remaining 2 tbsp. of olive oil in a 7-8 quart Dutch oven or other heavy-duty pot over medium-high heat.

Add the peppers, onions and 1/2 tsp. salt. Cook until the onions are translucent and the peppers have begun to soften, about 5 minutes.

Add the garlic and cook for 1 minute.

Stir in the canned tomatoes with their juice, white wine, bay leaves and 1 cup of water. Bring to a boil.

Lower the heat and simmer until the liquid has reduced and the peppers are tender, about 10 minutes.

Add the cherry tomatoes and cook until they have softened slightly, about 2 minutes.

Season to taste with salt and pepper.

Carefully place the fish fillets in the pot, skin side up, and spoon some of the peppers, onions, and sauce over them.

Transfer to the oven and cook uncovered, for 25 minutes.

Garnish with parsley, if using.

It’s that simple!

Spring Pea Pasta with Ricotta and Herbs

Jul. 11
2016

This dish is outstanding in every way. It is light, with seasonal favorites of sugar snap peas and sweet peas.

The ricotta cheese combines with the pasta water to make a delicate, creamy sauce, which is enhanced by the addition of the herbs.

It is a simple, one-pot side dish that is perfect for any summer dinner. My family loved it and enjoyed the leftovers the next day.

Today’s hint: Reserve extra pasta water and keep it in the refrigerator to heat it up the next day. This will ensure the integrity of the pasta and keep it tasting freshly made.

This recipe is courtesy of Southern Living and says it will serve 4 people. Since I had enough for the next day, I would say it serves 4-6 people.

Make this dish now, you will love it!

Ingredients for the Spring Pea Pasta with Ricotta and Herbs

4 quarts water
1/4 cup kosher salt (for the pasta water)
8 ounces short pasta
2 (8-oz) pkgs. sugar snap peas
1 (13-oz) pkg. frozen sweet peas, thawed
1 cup ricotta cheese
1/2 cup firmly packed fresh flat-leaf parsley
2 tbsp. (1 oz.) salted butter
2 tbsp. thinly sliced fresh chives
2 tbsp. chopped fresh tarragon

Bring 4 quarts water to a boil in a stockpot over high heat.

Add 1/4 cup of salt; return to boil.

Add pasta, stirring occasionally, until al dente, about 8 minutes (or 3 minutes less than than package directions).

Stir in sugar snap peas, and cook for 2 minutes.

Add in sweet peas and cook for 1 minute.

Reserve 1/2 cup of cooking water,plus more if you are going to heat it up the next day.

Drain pasta mixture.

Return pasta to pot.

Add ricotta, parsley, butter, chives, tarragon, and reserved cooking water.

Stir to coat.

Serve immediately.

It’s that simple!