Quick Italian Baked Chicken Thighs

Quick Italian Baked Chicken Thighs

4 boneless, skinless chicken thighs
3 medium heirloom tomatoes
6 garlic cloves, minced

1 tablespoon Mrs. Dash
1 tablespoon dried oregano

Place chicken thighs in an 8 x 8 inch glass baking dish.
Sprinkle with Mrs Dash (salt substitute)
Remove core and slice tomatoes into 3/8 inch rounds
Place tomato slices over the thighs.
Sprinkle dried oregano over tomatoes.
Sprinkle minced garlic over the top.
Bake in 350 F oven for 30 to 40 minutes.
Serve with small baked potatoes or pasta.
The fragrance of an Italian kitchen was heavy in the air.

Enjoy !

Stir Fried Japanese Eggplant

Stir Fried Japanese Eggplant

1 extra long Japanese eggplant
1 tablespoon olive oil
1 teaspoon chili oil
1 tablespoon toasted sesame oil
3 garlic cloves minced
1 tablespoon fresh ginger micro grated
2 tablespoons GF soy sauce
1 teaspoon Mrs. Dash

Cut eggplant into thirds crosswise,
 then cut each length into six spears.
Stir fry in olive and chili oil till soft.
Add garlic, ginger, soy sauce, and Mrs. Dash.
Continue to cook stirring to coat all pieces.
Garnish with green onions, chives and/or sesame seeds.
Serve immediately over rice or as a side dish.
This larger eggplant skin was a little tough.
Next time I may score down the length with a fork.

I made this again and this time I peeled the eggplant.
The peeled eggplant is much better as
it absorbs the flavors nicely.

Savory Fresh Tomato Clafoutis

Savory Fresh Tomato Clafoutis

3/4 pint cherry style tomatoes, chopped in half
2 heirloom tomatoes, each half cut into 1/4 wedges

5 eggs room temperature, beaten
3/4 cup whole milk
1 cup sour cream
1 teaspoon pure vanilla extract
1/2 teaspoon rum extract

1 cup gf 1:1 flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon Mrs. Dash
2 tablespoons fresh chopped basil
2 tablespoons fresh chopped parsley
1 tablespoon fresh chopped chives

5 tablespoons unsalted butter melted in cast iron pan

Chop tomatoes as above and set aside. In a separate bowl mix wet ingredients and set aside. In another bowl mix dry ingredients including freshly chopped herbs, mix well and set aside. Add dry ingredients to wet ingredients and stir till just blended. Melt the butter in a 9-10 inch cast iron frying pan in preheated 375 F oven. Remove cast iron pan from oven and brush sides with some of the butter. Pour excess butter into batter and immediately stir till blended. Pour 4 half cups of batter into hot frying pan and bake it for 7 minutes. Remove from oven. Being careful not to touch the hot frying pan, add cherry tomatoes to top of batter with cut side up in a pleasing manner in the center. Then add the cut tomato wedges around the edges of the cooked batter. Gently pour remaining batter over the tomatoes. Add a few slices of tomatoes on the top if desired to enhance the appearance of the clafoutis. Bake in the preheated oven for 30 to 45 minutes till middle of clafoutis is just set. Let cool on a rack till room temperature. Clafoutis may deflate as it cools, this is normal. The clafoutis is good served warm or cold. Garnish with a few chopped basil leaves over the top, The freshly baked clafoutis is a beautiful sight.

Enjoy!

Swordfish with Lemon Butter Caper Sauce

Swordfish with Lemon Butter Caper Sauce

3 tablespoons butter
1 tablespoon olive oil
1 tablespoon capers, drained
3 garlic cloves minced
zest and juice of one lemon

2 swordfish fillets room temperature
salt and pepper to taste (I used Mrs Dash instead)
1 tablespoon olive oil

Prepare sauce in advance in order listed. Set aside and keep warm.
Pat swordfish fillets dry and season with salt and pepper.
Heat olive oil in pan till hot and add swordfish fillets.
Brown on all sides till seared and serve immediately
with a spoonful of the sauce over the top.
Don't overcook the fish. This recipe is quick and easy to make.