Greek Chicken Thighs With Artichokes & Feta

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I will keep this one quick, just like this took to make. This is legit the one picture of the whole meal because, well I wasn’t going to snap one of the nasty raw chicken in a ziplock, or just raw chicken in general. I have decided I hate raw chicken. My face right now is disgusted even just writing about it. Moving forward, may or may not (probs not) taking pics of raw chicken.

If you cannot succeed at this recipe, I ain’t got words, that’s all I got to say. Good luck to you & may you forever be happy with delivery to your door.

We wanted to eat a “healthy salad” for dinner. What does that mean? That means you throw a bunch of vegetables on a plate, add some protein, mad cheese & voila, “healthy salad”. But like legit what does that mean. What salad is NOT healthy? I mean if you put 2 pounds of cheese on it? If you drown it in ranch? I do all of those things, so I guess “healthy salad” means “not as much cheese” (for Larry) and not 1 cup of ranch.

This wasn’t meant to put over a bed of lettuce (why is it even called a bed?) but hence the healthy salad direction, I went for it. This could also be bomb.com on some quinoa, rice pilaf or with some roasted potatoes.Or if you are an odd bird and do not like sides, just eat it by it’s damn self.  Some people might not like the spinach wilting as broiled chicken gets flopped down on it. I didn’t not care because I SCARFED it down. But just heads up it WILL wilt your lettuce.

Thank you to Skinny Taste for hooking me up with this hell of a dish.

FINAL VERDICT: 4 BOMBS bombbombbombbomb_____________________________________________________________________________________________

INGREDIENTS:

  • 4-6 boneless chicken thighs
  • 6 oz jar of marinated artichoke hearts
  • 1 clove garlic, crushed
  • 1 tsp oregano
  • salt & pepper
  • 1/4 cup feta cheese
  • 2 tbsp fresh parsley
  • Lemon juice (optional)

DIRECTIONS:

1.Combine artichoke hearts along with liquid and chicken and let marinate for 20 minutes

2. After it is marinated, drain the liquid

3. Add garlic, oregano, salt and pepper to the chicken

4. Broil on low about 6 inches from the flame for about 10 minutes or until golden brown, turn chicken and cook an additional 8-10 minutes until chicken is fully cooked.

5.Top chicken with feta and broil an additional minute

6. Remove from oven and top with fresh parsley. Squeeze with lemon juice if you would like.

ENJOY =)

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Spinach & Artichoke Dip

 

 

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Hot bubbling cheese. That’s what this right here is all about. With how cold it is outside right now, watching the snow fall through the window, I wouldn’t mind substituting tortilla chips for my fingers right now to warm these little nuggets up and then lick them clean. That is a bit barbaric though, so maybe I will just stick with chips and in the meantime go put my mittens on.

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Spinach & artichoke dip is everywhere. On everyone’s appetizer menu when you go out to eat, in the frozen food aisle from TGIF and 5 minutes in the microwave away. They usually taste the same, how much can this app really vary? The difference is always in the chunkiness. If there are chunks of artichoke covered in the ooey gooey melted cheese. And big pieces of spinach, not just little slivers here and there. If you hear what I am saying, and agree that that makes this dip da bomb, then go pop this in the oven right away because that it what you will get.

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When I made this for mi madre and some girlfriend that came over, it was the popular kid at the party. Everyone wanted to sit next to it. Not sure what else to say other than if you are thinking of making spinach & artichoke dip, make THIS one.

FINAL VERDICT: 5 BOMBS bombbombbombbombbomb


INGREDIENTS:

  • 2 tablespoons olive oil
  • 5 cups fresh spinach leaves
  • 2 cloves garlic, finely chopped
  • 1 can (14-oz) artichoke hearts, coarsely chopped
  • 1 package (8-oz) cream cheese, softened
  • fresh ground pepper
  • 1 to 2 teaspoons hot sauce
  • 1 cup shredded Parmesan cheese

DIRECTIONS:

  1. Heat olive oil in pan.
  2. Add spinach and garlic and cook until wilted; about 2 minutes.
  3. Add artichoke hearts.
  4. Stir in cream cheese and season with fresh ground pepper; cook until melted.
  5. Add hot sauce and Parmesan cheese.
  6. Continue to cook until hot and bubbly.
  7. Remove from heat and let cool a little, but eat warm!

*Artichoke Pic: Photo Cred to Mike Mozart of TheToyChannel and JeepersMedia on YouTube. https://creativecommons.org/licenses/by/2.0/legalcode