“Give people light and they will find a way.” – Ella Baker
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share!
I have learned a lot about concussions and the brain since my fall… like how it took about 10 days before I could even consider opening the wonderful cards and letters I received! I still can’t handle much stimulation of any kind, but it is getting better. I have a deeper appreciation for our patio and that restful setting than ever before… it is where I like to sit and give my brain a rest.
RECIPE OF THE WEEK
I have been craving chicken… must have to do with protein, because it is what I craved when I fractured my hip as well. I ate this meal as a traditional main course, but I think it would also be delicious with all parts combined as a salad. Especially when eaten ‘exposed’ with no sauces, use the best quality chicken available… my favorite is Bell & Evans Organic chicken with bone in, skin on… my family even comments on the flavor and juiciness. The right peaches are also critical. The best I have found are Lori Anne peaches. Lunds & Byerly’s describes them as… “Grown in the sunny fields of Titan Farms, SC, Lori Anne peaches taste like no other. Each peach is handled by hand, packed in the field and air cooled for the perfect marriage between ripeness and flavor.” Unfortunately, that season has now ended but we were lucky to still find some good Colorado peaches.
CRISPY CHICKEN THIGHS with PEACH SALAD with homemade dressing
CHICKEN
- Bell & Evans Organic (or best you can find) bone-in, skin on chicken thighs
- Seasoned salt, my favorite is the original Lawry’s
- Light olive oil
Preheat oven to 475 degrees F. (Yes, 475 degrees isn’t a typo… starting at a high temp is what makes it crispy on the outside, tender and juicy on the inside.) Wash chicken, pat dry. Season both under and on top of skin with your favorite seasoning. Place in pan skin side up and drizzle with olive oil.
Bake for 20 minutes, then reduce heat to 400 degrees and bake another 30 minutes. Do not turn chicken or open the oven door during full baking time.
Meanwhile cook baby red potatoes if desired and mix salad ingredients.
PEACH SALAD
- 2 Lori Anne peaches (or the best available), cut into big chunks
- 2 bags torn butter lettuce
- Optional: 1/4 cup toasted pecan halves, 2 oz crumbled goat cheese
DRESSING
- 1/3 cup light olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon honey
- 1/4 teaspoon salt
- 2 tablespoons butter
- 1/2 teaspoon fresh thyme leaves
Combine the oil, vinegar, honey and salt. When chicken is cooked, remove from pan and add thyme and butter to pan. Cook for 1-2 minutes, until butter is browned and fragrant. Add to the dressing mixture.
Toss salad and add about 2/3 of the dressing mixture, to taste. Serve with chicken and buttered potatoes on the side… or cut up chicken and toss with salad… possibly even add cut up potatoes to the salad if desired.
