Creamy Feta Chicken

Lemon, garlic, and creamy feta, oh my! Looking for a juicy white meat chicken dish that’s overflowing with flavor? Look no further.

Start by heating up a couple of tablespoons of vegetable oil in a large sauté pan over medium heat. Cut two large skinless chicken breasts into half inch medallions, season generously with salt and pepper, then dredge the pieces in flour, shaking off any excess.

Brown the pieces in the hot oil, two to three minutes per side, then transfer to a platter and keep warm in a 200 degree oven.

In the same pan, quickly sauté a couple of chopped garlic cloves before adding a cup of chicken stock and some lemon zest. Simmer for five minutes, add the juice from half a lemon, and a couple of tablespoons of capers. Let simmer for another few minutes.

Return the chicken pieces to the pan along with 8 ounces of crumbled feta and a couple large handfuls of spinach or arugula. Stir occasionally until the greens are wilted and the chicken is cooked through. Serve with some rice, cous cous, or roast potatoes, along with every last drop of the sauce.

Blanched Asparagus with Chili Peppers

Spring is the best time for asparagus, and there’s already a lot of tender looking bunches around. This exactly a traditional recipe, but give it a try, the mild heat works well, and it’s super easy to prepare.

Start by trimming the ends, cutting the spears into thirds, then setting aside. Slice a Serrano pepper in half, remove the stem, membrane, and seeds, and thinly slice.

When the asparagus is this thin, I prefer to blanch it to keep it from breaking. It also allows you to monitor it closely so you don’t overcook, and you can throw the peppers in along with the asparagus.

In a large pot or straight sided pan, bring some salted water to a light boil. Add the asparagus, then turn the heat to low. After 30 seconds to a minute, toss in the sliced chili pepper, give it another 10 seconds, then gently pour into a strainer.

Rinse immediately with cold water to keep the asparagus from cooking any further, drain well, and set aside on a dry towel. To serve, toss together with a little bit of olive oil and salt to taste.

Rhode Island Clam Chowder

A Rhode Island Clam Chowder is basically the New England version without the cream…because sometimes you’re just not in the mood for a heavy soup. But that doesn’t mean it doesn’t have any bacon.

Sauté a quarter pound of diced bacon in a heavy pot over medium low heat until it starts to brown, approximately five minutes. Next, stir in three diced ribs of celery and a large diced onion.

Once the onions are translucent, add a pound of diced red bliss potatoes and a half a cup of clam stock and continue to cook until the potatoes start to soften. Add another 4 cups of clam stock and simmer gently for another ten minutes, or until the potatoes are cooked through.

Finally, add two pints of defrosted fresh frozen chopped clams, a quarter cup of finely chopped parsley, a quarter to half a teaspoon of black pepper, and salt to taste. Once it starts to simmer remove from the heat and let sit for five minutes before serving with oyster crackers.

Crispy Roast Brussel Sprouts

It’s hard to muster much of an effort to cook anything more involved than eggs after the holidays, but here’s an easy one that will also keep your kitchen warm and toasty on a cold, dark, January night.

Preheat your oven to 450 while you prep a pound of Brussel sprouts; trim off any yellowing leaves, cut the stems short, slice in half, and toss in a large bowl with a few splashes of olive oil and a generous amount of salt and pepper.

Arrange cut side down on a parchment lined baking sheet and roast for approximately 30 minutes…or longer if you like them extra crispy like me. Serve as is, with a squeeze of lemon, a splash of vinegar, or a sprinkle of chili flakes.

Happy January!