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Coconut Cookies

July 3, 2020

My daughter tells me these remind her of my Coconut Biscotti.  I must agree.  They do.  But not as time consuming.

This is a wonderful cookie from Martha Stewart.  If you like coconut these are it!  And they have a long shelf life:  I shipped them to California, which unfortunately took 7 days (crazy, not the usual) but I was assured that they were still delicious.

I have made no substitutes or tweeks.  The yield and the bake time were not the same as mine but that was it.  And the only downside is that you need a food processor for this recipe.  Which is great if you have one.  It makes the process very quick.  But I can’t think of a way to make them without one.

Coconut Cookies by Martha Stewart

1 package (14 ounces) sweetened shredded coconut

1 cup sugar

1/2 teaspoon salt

1/4 teaspoon baking powder

1/2 cup (1 stick) butter, right from the refrigerator, cut into small pieces

l large egg

1 teaspoon pure vanilla extract

1-1/2 cups all purpose flour

Heat oven to 350 degrees.

Set aside 2 loosely packed cups of coconut in shallow bowl, about 5-1/4 ounces.

Place remaining coconut in food processor.  Add sugar, salt and baking powder.  Process until finely ground.

Add butter and process until no lumps remain.

Add egg and vanilla and process until smooth.

Add flour.  Pulse until crumbly dough begins to form (do not overmix).

Scoop dough, using a purple cookie scoop (~ 1 tablespoon) and place into reserved coconut.  Roll cookie around until coated with coconut.  Place onto rimmed baking sheet  ( you can do several cookie scoops at a time, see picture) about 2 inches apart.

Bake for ~ 16 minutes, turning cookie sheet around half way through, until slightly browned and golden.  Cool on baking sheets for about 10 minutes and then remove onto a cooling rack until completely cool.

These stay fresh for a few days at room temperature.  Can also be frozen.  Are excellent cookies to ship.


weighing coconut:

coconut, sugar, salt and baking powder:

add butter:

add egg and vanilla then flour:

finished result:

scoop into reserved coconut:

place on cookie sheet:

out of the oven:



Weeknight Porchetta

June 29, 2020

I have had this recipe for awhile.  And now that I have made it again recently, the sources  for this recipe have become very controversial for me.  I’ve unfollowed both from my Instagram and email, until they get their sh..t together.  We’ll see.

Anyway the recipe itself is very good.  The only real changes that I have made is the use of rosemary:   I don’t care for it so I have substituted thyme.  Pork tenderloin is also a little on the fussy side.  I thought the cooking time was too long, so I have adjusted that as well.  Pork tenderloin is not as tasty if cooked too long, so be careful.

Weeknight Porchetta from Allison Roman via Bon Appetit JANUARY 2015

4 garlic cloves, minced

1 tablespoons fresh thyme leaves, chopped

1-1/2 teaspoons kosher salt

1 tablespoon olive oil

1 to 1-1/2 pound pork tenderloin

4 sprigs of fresh thyme

4 bacon slices

2 large or 4 small heads of garlic

1 tablespoon olive oil

Mix together minced garlic cloves, chopped thyme leaves, kosher salt and olive oil in small bowl.  Spread all over pork tenderloin.  If you have time it is suggested to do this in the morning.  I never think about it so have always done it right before cooking.

Heat oven to 425 degrees.  Prepare a rimmed cookie sheet with parchment paper and place sprigs of thyme on top.  See picture.

Wrap bacon slices around tenderloin, tucking underneath the pork so it stays in place.  Place on sprigs of thyme.  Cut garlic heads in half crosswise and place around pork tenderloin.  Sprinkle everything with 1 tablespoon of olive oil.

Roast for about 30 minutes (recipe says 40-45 minutes, way too long in my book) and let rest for 10 minutes before cutting and serving.

I serve this with a couple of vegetables:  beans, spinach , smashed sweet potatoes, your choice.



garlic, thyme, kosher salt, olive oil.

thyme sprigs on parchment paper:

spread mixture all over pork tenderloin:

wrap in bacon, place on thyme, surround it with halved garlic heads:

cook for about 30 minutes, rest 10 minutes, cut and serve:


Salted Chocolate Buckwheat Cookies

June 9, 2020

When I was in California last year, visiting my daughter, we went to lunch at Tartine Manufactory in San Francisco.  Needless to say we had a scrumptious lunch and when we left, on a whim, I bought one of these cookies and a slice of chocolate pound cake.  Back in the car, heading to Oakland, I split the cookie with my daughter and we swooned at the deliciousness of this cookie.  I shook my head, chastising myself, why or why didn’t I buy more?

I looked diligently online to get a recipe.  Found one that maybe was the same but turned out not to be.  The next time I visited my daughter, during the summer, I bought 2 dozen.  One for my daughter and her husband and 1 for me to bring home.  Of course they didn’t last long and I kind of gave up trying to find a recipe.

In the fall, Elisabeth Prueitt (with her husband Chad Robertson) republished their original cookbook with some added new recipes and I decided to buy it.  I had never bought the first one and was very impressed with the bakery, so I thought, why not?  When I got it and leafed through the cookbook, there was the RECIPE, for Salted Chocolate Buckwheat Cookies!!  Just this recipe alone was worth the cost of the book!!  I quickly texted my daughter with a picture of the recipe and told her, “As soon as I get all the ingredients I will be making these.”

So these are it and just as delicious as the bakery ones:  enjoy!!

There are a few ingredients that may not be readily available.  I had to send away for the Buckwheat flour, usually one of those things that I do not advocate but this cookie is worth it.  I now see it in the supermarket.  Also the Cacoa Nips are kind of unusual but I did find them at one of my supermarkets.

Salted Chocolate Buckwheat Cookies from Elisabeth Prueitt

1/3 cup (45 grams)  buckwheat flour

1/2 teaspoon baking powder

8 ounces dark chocolate, cut up into chunks (I used Scharffen Berger 70%, but any dark chocolate, good quality will suffice)

2 tablespoons butter

2 large eggs

3/4 cup (150 grams) sugar

1/2 teaspoon salt

1 teaspoon pure vanilla extract

2 tablespoon Cacao nibs

1 teaspoon flaky seal salt, such as Maldon


Line two rimmed baking sheets with parchment paper.

Sift the flour and baking powder into a bowl.  Set aside.

Place butter and chocolate into a microwave safe bowl.  Microwave on high for 30 seconds. Remove and stir.  Microwave again for another 30 seconds.  Remove and stir.  Microwave for 15 seconds, remove and stir.  Set aside to cool for 30 minutes.

In the bowl of a stand mixer fitted with the whisk attachment, combine eggs, sugar and salt.  Beat for 6 minutes until pale yellow.  See picture below for texture.  Fold the cooled chocolate mixture and vanilla extract into whipped egg mixture, with a rubber spatula.  Add the flour mixture and fold in quickly.  Just before complete, fold in cacao nibs.

Preheat oven to 350 degrees.

Using a purple cookie scoop (a generous 1 tablespoon) or 2 spoons, portion out dough onto cookie sheets, about 2 inches apart.  Liz uses a pastry bag with a 1/2 inch round tip to portion out the cookies.  I was happy with the scoop.

Let cookies set at room temperature for 15 minutes.  Then sprinkle each cookie with a pinch of flaky sea salt.  Bake the cookies until set, about 10-12 minutes.  They should still be slightly soft in the middle.  Let cookies cool completely on the cookie sheet and then transfer to a wire rack.

the BOOK:

chopped chocolate:

butter and chocolate:

mise en place:

prepped cookie sheets:

what the eggs, sugar and salt should look like after 6 minutes:

fold in cooled chocolate:

fold in flour mixture:

and then cacao nibs:

portion out cookies, let set, then sprinkle with salt:

out of the oven let cool:

transfer to wire racks:


Crispy Salt and Vinegar Smashed Potatoes

May 29, 2020

This recipe is from Halfed Baked Harvest a blog written by Tieghan Gerard a passionate young woman who is an extremely prolific writer, with awesome pictures and drool worthy recipes. I highly recommend following her blog and Instagram account!!  And she has written 2 cookbooks, one of which I have: Half Baked Harvest Super Simple.

I have only made the potato part of the recipe, the other half seems amazing as well.  Please see her blog post for the complete recipe.

And I only use 1 pound of potatoes, decreasing the other amounts.  These potatoes are like hash browns, really good ones.  My husband loves the leftovers the next morning.

Crispy Salt and Vinegar Smashed Potatoes by Tieghan Gerard

1 pound baby Yukon gold potatoes

1/4 cup plus 2 tablespoons of Apple Cider Vinegar

1/4 cup water

1-1/2 teaspoons Kocher Salt

1/4 cup extra virgin olive oil

1 teaspoon onion powder

1 clove of garlic, minced or grated


Preheat the oven to 450 degrees.

Measure potatoes, 1 pound.

In the bowl of the instant pot, combine potatoes, vinegar, water and salt.  Cover and cook on high pressure/manual for 6 minutes.  Once done cooking, use the natural or quick release function and release the steam  OR  place the above ingredients in a large pot.  Cover with 1 inch of water.  Bring to a boil, reduce heat and simmer for 15 minutes, until potatoes are fork tender.  Drain the potatoes and transfer to a rimmed cookie sheet.  ( I prefer the Instant Pot directions but if you don’t have one, don’t despair.)

Smash the potatoes, using a heavy mallet (see picture below) or Tieghan suggests taking another rimmed cookie sheet, place on top of potatoes and pushing down to smash the potatoes.  Or she also suggests using the bottom of a mug.  Whatever works for you.

Toss the potatoes with the olive oil, onion powder, garlic. The potatoes will break up slightly when you toss them, not to worry, they will be perfect.

Place in oven and roast for 25 – 30 minutes until golden brown.

1 pound of potatoes:

potatoes, vinegar, water and salt:

pressure cook on high for 6 minutes:

transfer drained potatoes to rimmed cookie sheet and smash:

this is what I used to smash the potatoes:

add olive oil, onion powder, garlic then toss:

out of the oven after 25 to 30 minutes:


Blueberry Cornmeal Shortbread Tart

May 25, 2020

This is simple and delicious and when the blueberry season comes in you will be ready!!  If you can, please use the weights.  More accurate.  Unfortunately the link works only if you have a subscription to New York Times cooking.  I’m sorry.

Blueberry Cornmeal Shortbread Tart by Alison Roman

1-1/2 cups all purpose flour (190 grams)

1/3 cup cornmeal (55 grams)

1/3 cup confectioners sugar (50 grams)

1/4 cup light brown sugar (55 grams)

1 teaspoon baking powder

3/4 teaspoon kosher salt

3/4 cup butter, melted and cooled slightly (170 grams/1-1/2 sticks)

for the filling:

1 pound blueberries

1/2 cup light brown sugar (110 grams)

2 tablespoons apple cider vinegar or fresh lemon juice (I opted for the lemon juice)

2 tablespoons all purpose flour

small pinch of kosher salt

Preheat oven to 350 degrees.

Make the crust and topping:  in a medium bowl, whisk together flour, cornmeal, confectioners sugar, brown sugar, baking powder and salt.  Add melted butter, then using your hands or a wooden spoon (I used a rubber spatula) combine ingredients until no dry spots remain.

Using a 9 inch tart pan with removable bottom (I used her alternative, a spring form pan.  She suggests a 9 inch springform pan, I only have a 10 inch and it worked out fine.  You then line the springform pan with parchment paper), press half the cornmeal mixture on the bottom and about 1/2 inch up the sides of the pan (I barely made 1/2 inch up the sides but it worked out fine.  Don’t stress.)  Reserve the remaining mixture.

To make the filling:  toss the blueberries, brown sugar, vinegar or lemon juice (I used lemon juice), flour and salt together in a medium bowl.  Pour the fruit into the crust.

Then crumble the remaining cornmeal mixture over the blueberries, pressing bits of the mixture together into large clumps as you go,.

Place pan on a rimmed cookie sheet and bake tart until the blueberry filling is bubbly and thickened, and both the crust and top are nicely browned about 1 hour 10 minutes. ( Alison has the baking time as 40 to 45 minutes.  Maybe in your oven this would be the correct time.  But it took over an hour for me.  When first making it, try the 45 minutes first and if not brown enough, add time in 10 minutes increments until it’s brown.)

Let tart cool completely before serving. (If using a springform pan, cool completely and then remove sides before serving.)

butter, dry ingredients, lined 10 inch springform pan:

melt butter, whisk dry ingredients:

combine butter and dry ingredients:

press half of mixture into springform pan, going up sides:

filling:  blueberries, sugar, lemon juice, flour, salt:

add blueberry filling onto to crust:

crumble the other half of topping on top of the blueberry filling:

bake until browned:








Blueberry Cornmeal Shortbread Tart by Alison Roman

Ponzu Chicken by Dorie Greenspan

January 14, 2020

Everyday Dorie The Way I Cook:  this is an excellent cookbook and I highly recommend.  Dorie Greenspan is a classic 🙂  I love the way she writes and most of the recipes give you some choices on a few of the ingredients.  Very helpful.

This is one of two of the recipes I’ve tried, so far.  Both were excellent.  I’ll be posting the other soon.

I used skinless boneless chicken thighs instead of chicken breast halves.  It’s just my personal preference.  I did note the chicken breast amount.

I tripled the marinade, so that it makes more sauce, which is delicious.

You would think that Ponzu Sauce would be difficult to find.  But I had never looked for it before and there it was in Shoprite!


Ponzu Chicken by Dorie Greenspan from her book Everyday Dorie The Way I Cook

For the Marinade: (I tripled the following ingredients but that’s up to you.  These are the amounts from the book)

Grated zest and juice of 1 lemon or lime

1/4 cup Ponzu Sauce

2 tablespoon rice vinegar

2 teaspoon extra virgin olive or vegetable oil

1 teaspoon Chili Garlic Paste (Dorie has other substitutes in the book, this is what I used)

1/2 teaspoon sugar

Pinch of fine sea salt

For the Chicken:

1-1/4 to 1-1/2 lbs. skinless, boneless chicken thighs OR 4 boneless, skinless chicken breast halves, about 5 ounces each

1 tablespoon of olive or vegetable oil

Using a glass dish, place all the marinade ingredients and stir until combined.  Add the chicken, making sure it is covered with marinade.  Marinate for 1 hour at room temperature OR cover and place in the refrigerator for 24 hours.

Remove the chicken from the marinade (save marinade) and pat chicken dry.  Add olive or vegetable oil to a large non stick skillet and when hot, add chicken pieces, and cook for 4-5 minutes on each side until done (165 degrees with an instant read thermometer.

Transfer chicken to plate.  Clean pan with paper towels.  Add reserved marinade and bring to a boil, boiling for 2 minutes.  Add chicken to sauce and serve.

I served the chicken over rice with sauteed spinach.  Worked really well 🙂

marinating chicken:

pat chicken dry with paper towels, then cook:

boil marinade then add chicken back in:







Super Thick Chocolate Chip Cookies

January 5, 2020

Another Stella Parks copycat recipe!!  This one is from the NY City bakery Levain.  I do not know whether anyone has gotten one of them but it’s a massive 6 ounce cookie to be shared (ha! maybe….).  Anyway, loads of fun to make and people are amazed at how big they are.  The recipe only makes 8 so discriminately decide who gets one.

You must refrigerate the dough balls for 12 hours or up to a week.  So take this into consideration before you start making.

I am not a fan of nutmeg so I left it out.  You can see the quantity in the link if you so choose to use it.

I never use unsalted butter.  Sorry Stella.  I taste no difference and do not decrease the salt in the recipe either.

Super thick Chocolate Chip Cookies from Serious Eats

4 ounces softened butter

4 ounces light brown sugar

3-1/2 ounces white sugar

1/2 ounce (1 tablespoon) of pure vanilla extract

2 teaspoons kosher salt

1-3/4 teaspoons baking powder

1 teaspoon baking soda

2 large eggs

10 ounces Gold Medal Flour, all purpose (this is a must, it comes in small bags)

15 ounces assorted chocolate chips (see the variety I picked in the picture, so many now which is awesome)

8-1/2 ounces pecan pieces toasted in the oven for 7 minutes at 350 degrees, and cooled (also can use walnuts, refer to the link)

Combine butter, brown sugar, white sugar, vanilla, salt, baking powder, baking soda in the bowl of a stand mixer fitted with a paddle attachment.

Mix on low then medium until soft, fluffy and pale, 8 minutes.

Add eggs one at a time.

Reduce speed to low, add flour.   Add chips.  Then add nuts and mix until everything is incorporated.  Remove bowl and with a rubber spatula, make sure there is nothing in the bottom to incorporate.

Divide dough in 8 equal portions, about 6 ounces each.  Round each into a smooth ball, place in plastic wrap and refrigerate.

When ready to bake, the next day, etc preheat oven to 350 degrees.

Line a rimmed baking sheet with parchment paper.

Place 4 balls of dough on the baking sheet and bake for 22 to 28 minutes until puffed and lightly browned, testing with an instant read thermometer.  It should read between 175 and 185 degrees.

Cool cookie directly on baking sheet.  Enjoy warm or cooled.

In the link, see Stella’s tips on Make-Ahead and Storage.  🙂


mise en place:

lightly toasted pecans:

my chocolate chip variety:

butter, sugars etc.:

add eggs one at a time and beat until incorporated:


after adding flour:

after adding chips and nuts:

6 ounce balls ready to be wrapped:

rest in the refrigerator for 12 hours (overnight):

ready to bake:

out of the oven, 4 inch cookie!!




Baked Pork Chop

December 27, 2019

This is like a shake ‘n bake recipe.  But infinitely better.  My mom made everything from scratch so this type of food item was never served.  But I was certainly cognizant of the ads.

I am trying desperately to not use plastic bags in our home.  It’s hard but I have reduced the use significantly.  The recipe calls for putting the ingredients into a plastic bag then putting the pork in and shaking it.  But I use a bowl so that I can avoid the use of plastics.  It’s up to you.

Baked Pork Chop from the Food Network Kitchen

1-1/2 cups panko

1/2 ounce Parmesan cheese, grated

2 teaspoon dried Italian seasoning

3/4 teaspoon Kocher salt

3/4 teaspoon freshly ground black pepper

5 tablespoons vegetable oil

2 to 4,  3/4 inch bone in center cut pork chops (depending on people serving, 1 pork chop per person)

1 tablespoon of water

Lemon wedges, for serving (optional), I did not do this.

Preheat oven to 450 degrees.

Prepare a rimmed cookie sheet by placing a piece of parchment on top of cookie sheet and then putting a wire rack on the parchment paper.

Combine the panko, Parmesan cheese, Italian seasoning, salt and pepper in a large bowl.  Stir together until combined.  Add oil and stir again until combined thoroughly.   Put the pork chops in another large bowl with the water and moisten pork chops.  Place one pork chop in the panko mixture and coat with the breadcrumb mixture, pressing the mixture onto the pork chops.  Place the pork chop on the prepared pan.  Continue with the rest of the pork chops.

Bake pork chops until the breadcrumbs are dark golden and the internal temperature of the chops registers 165 degrees on an instant read thermometer, about 30 minutes.

Serve immediately.

if you can get a locally grown pork chop, all the better:

prepared baking sheet:

panko, Parmesan cheese, Italian seasoning, salt and pepper:

add oil and stir together:

pork chops in large bowl, then add water and turn over to coat:

add pork to bowl with panko mixture, pressing mixture onto pork, one at a time:

and place on prepared rack:

after 30 minutes:


Macadamia White Chocolate Chip Cookies

December 21, 2019

As promised on Instagram, I am posting this cookie.  I’d forgotten how delicious they were.  Probably my most favorite non chocolate cookie.  Just the smell of the batter is intoxicating 🙂

I cannot find a link to this recipe, even on Mauna Loa’s site.  But at one time, this recipe was on the back of the package of Muana Loa Macadamia Baking Pieces Dry Roasted.  I haven’t seen them in the store in ages and believe they are not available anymore.  Maybe on the internet but I try not to go that route.  So instead of the baking pieces I bought dry roasted macadamias, not salted and chopped them myself.  But they are super expensive.  $6 for 4 ounces in Stop N Shop :/  So make them for someone special.  My husband suggesting substituting cashews but I have not tried that.  Let me know if you do.  Also about chopping them:  macadamia nuts are very soft.  I tried to use my immersion blender chopper but the pieces chopped up way too fine.  I ended up chopping them by hand (I used a very old gadget thing that I have).  But you can also just use a knife and cutting board.

Also they require white chocolate chips.  I had forgotten that I had done a taste test on white chocolate chips awhile ago.  I bought some Nestle ones instead of my usual Ghirardelli and the Nestle were awful.  Even though they have cocoa butter in them.  Ghirardelli does not have any cocoa butter so you would think the Nestle would be better but they are not.  So get the Ghirardelli white chips.

I have some tried and true tips for baking cookies that I may have interspersed in my various cookie recipes but thought I would present them all here:

Use the best ingredients you can afford.

I never use unsalted butter on anything, including cookies, even if the recipe asks for it.  I also do not change the amount of salt in the recipe.  I can’t taste any different.  In researching this, the manufacturer uses very little salt in salted butter.  My butter choice is Land O Lakes but I also will use Trader Joe’s.

Mix your butter and sugars until light and fluffy, this may take 5-10 minutes.  This is new for me but now I use this step all the time.  Then add the eggs one at a time, etc.

When you are all done mixing with the paddle, take a minute to scrape the bottom of the bowl with a rubber spatula to make sure everything is incorporated.

I use shiny rimmed baking sheets for baking my cookies.  I do not put anything on them, no canola spray and no parchment (Unless I am making a Stella Parks recipe).  Make sure your baking sheets are shiny.  Dark baking sheets equals brown/burnt cookies.

I err on the side of underdone baking of cookies rather than overdone baking.  They will probably cook a little more while resting on the cookie sheet.  And you will have a crispy edge, soft center cookie if you slightly under bake.

Make sure your cookie sheet is very cold before putting on more cookies to bake.  When I take the cookies off the cookie sheet to cool on a cookie rack, I take the cookie sheet and put it in the sink and run cold water on the front and back.  Then dry thoroughly and put your next batch of cookies on.  Never put cookies on a warm cookie sheet.  They will start to melt and thus will not cook properly.

I think that’s everything.

Have fun baking!! 🙂

Macadamia White Chocolate Chip Cookies from the back of Mauna Loa Macadamia Baking Pieces Dry Roasted

1 cup butter

1-1/2 cups sugar

1/2 cup packed brown sugar

2 eggs

1-1/2 teaspoons vanilla

3 cups flour, all purpose

1/2 teaspoon baking soda

1 teaspoon salt

12 ounces Ghirardelli White Chips

6 ounces Macadamia Nuts, dry roasted, no salt, chopped

Preheat oven to 350 degrees.

Cream butter and sugars together until light and fluffy about 5-10 minutes.  Add eggs (one at a time) and vanilla and beat until incorporated.  Add flour, baking soda and salt.  Mix until almost all incorporated then add chips and nuts and mix until incorporated.  Remove from mixer and with a rubber spatula make sure everything is mixed.

Drop by rounded tablespoonfuls or use the purple cookie scoop onto ungreased rimmed cookie sheet, spacing about 2 inches apart.

Bake for about 12 – 13 minutes (bake for 8 minutes and then turn cookie sheet around, bake for 4-5 minutes more).

Cool on cookie sheet for about 10 minutes, then remove cookies onto cooling rack.


The original package of Macadamia’s and the recipe on on the back:

what I needed to buy instead:

my favorite white chocolate chip:

mise en place:

chopping the macadamia nuts with my very old chopper:

hand chopped macadamias combined with the too finely chopped ones:

butter and sugars creamed:

complete batter:

ready to bake with backups ready:

out of the oven:





Skillet Mustard Chicken with Spinach and Carrots

December 14, 2019

Skillet Mustard Chicken with Spinach and Carrots from Melissa Clark New York Times Cooking

Since I do not have a subscription to New York Times Cooking (if you do please refer to her recipe) I cannot link you to the recipe.  I happened to get the recipe because they had a free month, ha!

This is an excellent recipe from Melissa Clark,  I did not serve this with anything because my husband and I enjoyed it as is.  But Melissa suggests serving over polenta, rice or with bread.  Your choice, all very good I am sure.

I made this last night and am making it again tonight because the flavors are just superb.

2 garlic cloves, finely grated or mashed to a paste

1-1/2 teaspoon kosher salt

1-1/2 teaspoons ground coriander

3/4 teaspoon black pepper

2-1/2 pounds bone-in, skin-on chicken thighs (anywhere from 5-7 depending on their size, I used 2-1/4 lbs. which is good for 2 people served with no starch)

1 bunch scallions, washed and trimmed

3 medium carrots (about 6-8 ounces)

4 tablespoons butter

1 sprig fresh oregano (or 1/2 teaspoon dried which is what I used) Melissa also suggests marjoram or rosemary. I don’t like rosemary, so and marjoram?

2/3 cup chicken stock (I like Swanson’s)

1/2 cup dry white wine, that you would drink, I always have Sauvignon Blanc

2 tablespoon Dijon mustard

5 ounces baby spinach

1 cup chopped fresh dill

fresh lemon juice

Heat oven to 425 degrees.  In a small bowl, stir together garlic, salt, coriander and pepper.  Rub all over chicken, then set aside to rest at room temperature while you prepare vegetables, etc.

Thinly slice the scallions.  Peel the carrots and cut into 1/2 inch pieces.

Heat 12 inch ovenproof skillet over medium high.  When hot, add 2 tablespoons of butter.  When butter is melted, place chicken skin side down in skillet.  Cook, without moving, until skin has browned, about 5 minutes.  Transfer chicken, skin side up to place.

Reduce heat to medium and stir in remaining 2 tablespoons butter, along with scallions, oregano and pinch of salt.  Cook until softened and lightly browned, 2-3 minutes.  Then stir in stock, wine and carrots scrapping stuff off of bottom of pan.  Bring liquid to a simmer.  Cover pan and cook 5 minutes.

Meanwhile, brush the chicken all over with the mustard.  Nestle chicken into skillet skin side up.

Transfer skillet to oven and cook uncovered, until chicken is cooked through about 25 minutes.  Remove pan from oven USING POTHOLDERS and transfer chicken to a plate.

Still using POTHOLDER on handle, stir in spinach, dill and pinch of salt and stir until greens are wilted.  Nestle in chicken pieces into spinach, carrot, sauce and sprinkle with lemon juice.



garlic, kosher salt, coriander, pepper:

stirred together and rubbed on chicken:

mise en place:

butter in skillet then chicken:

set chicken aside:

butter, scallions and oregano:

3 minutes:

add stock, wine, carrots, scraping bottom:

mustard on chicken:

chicken back in skillet:

chicken in oven:

after 25 minutes:

remove chicken and stir in spinach, dill:

spinach and dill wilted:

add chicken back in and sprinkle with lemon juice:

serve 🙂