“We must find time to stop and thank the people who make a difference in our lives.” ~ Dan Zadra
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, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
This week we celebrated two birthdays… cousins born the same date 5 years apart! It’s hard to believe that Khalen (aka K.O.) will be a senior this year! Next week our whole family is heading to Wisconsin for a few days to hang out together and visit Taliesin, Frank Lloyd Wright’s Wisconsin home and studio.
RECIPE OF THE WEEK
This isn’t a birthday recipe, but it was a recipe that celebrated starting Wednesday night dinners again, post-COVID. Very simple yet tasty.
GRILLED BONELESS CHICKEN THIGHS
- 2 tablespoons paprika
- 4 garlic cloves, crushed
- 4 tablespoon fresh flat-leaf parsley, finely chopped
- 1 1/2 teaspoon salt
- 1/3 teaspoon ground black pepper
- 1/3 cup olive oil
- 1 1/2 – 1 3/4 pounds boneless chicken thighs
Combine paprika, crushed garlic cloves, finely chopped parsley, salt pepper and olive oil in a ziploc bag.
Add the chicken thighs one at a time, coating thoroughly with the mixture. Seal the bag and refrigerate for at least 30 minutes or overnight.
Grill on both sides until they are nicely browned and cooked through. Time can vary based on temperature and size of thighs, but about 5-6 minutes on each side.
