Sunday, June 8, 2008

Menu Plan Monday

I've taken a break from blogging lately. Not because of my so called busy life, just cause I haven't really felt like being on the computer after work. Anyway- I'm back on track and excited about the new receipes I'll be making in the next few weeks. Thanks for stopping by and have a great week! For more recipe ideas please visit our host Laura at

Salmon with artichoke hearts

Parmesan Pork chops

Italian sausage with Polenta

Grilled chicken breast sandwich with brie

Date night

Ham & cheese paninis

"Thick Thighs"*

Big, Thick, Hearty Thighs........
Courtesy Rachael Ray

2 tablespoons extra virgin olive oil
8 boneless, skinless chicken thighs
Salt & pepper
1 small onion, thinly sliced
5 garlic cloves
1 tablespoon fresh thyme leaves
1 cup dry white wine
3 cups chicken stock or broth
3 medium to small red bliss potatoes, cut in half and then thinly sliced
1 cup frozen peas
Zest and juice of 1 lemon
1/4 cup fresh flat-leaf parsley leaves, chopped
Crusty bread

Preheat a large skillet or wide soup pot over medium-high heat and add the EVOO. Season the chicken thighs liberally with salt & pepper. Add the chicken in the skillet and brown on both sides for 3 minutes. Scoot the browned thights to the edges of thepan, making some space in the center of the skillet. Add the onions, garlic, thyme, salt & pepper. Cook, stirring frequently, for 2 minutes.

Add the wine and chicken stock, turn the heat up to high, and bring the mixture up to a simmer. Add the potatoes and stir everything together. Cover the pan with a lid or a piece of aluminium foil and simmer for 10 minutes.

Remove the lid and continue to cook for another 5 minutes. Add the peas, lemon juice, lemon zest, and parsley, and cook for 1 more minute to just head the peas through. Serve with crusty bread.


Candi said...

Yay--glad to see you back. I can't wait to try the meatloaf!!

The chicken sounds yummy. Also, do you make your polenta or buy it? I've only attempted a dish with it once (store bought) and it has been years--it didn't turn out that great.

April said...

Sounds like a very tasty week!

Michelle said...

I agree with Candi the chicken sounds delicious..thanks for the blog visit.and Have a great week..

Marla said...

Everything looks yummy. I'm going to have to try the Thick Thighs.

*I added my Spanish Rice recipe to go along with the enchiladas.

DanaB said...

Thanks for the parm pork chops recipe reminder--I've seen it before but completely forgot about it!


Anonymous said...

Oh, I love chicken and brie. Looks like a great week!

Renee' said...

Great menu plan! I love RR recipes! Have a wonderful week.