Skillet Chicken, Artichokes, Mushrooms & Onions

Skillet Chicken, Artichokes, Mushrooms & Onions

  • Servings: 2-4
  • Difficulty: Easy

Before Barbara retired from the corporate world she would always ask the President of the company what his wife made the night before for dinner. Hal would come into work the next day and heat up his lunch. You cannot believe the wonderful aromas wafting through the entire office. It made everyone hungry! He told me to ask Lynda, his wife and I did. She was kind enough to send me and the entire office handwritten recipes of her chicken dishes as chicken was the only 'meat' her family would eat. She learned to make chicken many different ways and they were all delicious. Thank you Lynda for sharing them with us, you are the best!😋

Ingredients

  • 4-6 chicken thighs, skin on, bone in (you can also use chicken breasts in place of thighs)
  • 2 Tablespoons EVOO
  • 2 Tablespoons butter
  • 2 tablespoons lemon juice
  • 2/3 cup white wine vinegar
  • 2/3 cup chicken stock
  • 2 tsp all-purpose flour
  • 14-ounces can/jar artichoke hearts, drained and halved
  • garlic powder
  • salt & pepper to taste
  • garlic powder
  • dried basil
  • parsley for garnish
  • 2 sweet onions, cut in half then sliced
  • 2 cans sliced mushrooms

Directions

  • Season chicken with salt, pepper, garlic, & basil
  • In a large skillet heat the EVOO and 1 Tablespoon butter. When melted and hot, add the chicken, skin side up & fry for 5 minutes on each side or until golden brown. Remove from skillet and set aside.
  • Toss the onions in the lemon juice and add to skillet. Gently fry, stirring for 3-4 minutes until just beginning to soften.
  • Return the chicken to the skillet. Pour in the white wine vinegar and chicken stock, bring to boil, cover and simmer for 30 minutes.
  • Remove chicken from skillet, reserving the cooking juices and keep warm. Bring juices to a boil and boil rapidly for 5 minutes.
  • Add the remaining butter to the skillet and add the flour. Stir well until flour in blended & smooth and juices start to thicken. Lower heat to a simmer.
  • Adjust seasoning to taste if needed.
  • Stir in the artichoke hearts and mushrooms then cook about 2-3 minutes
  • Plate the chicken then pour sauce over each one with some artichoke hearts and mushrooms.
  • Enjoy!

Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

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Pan Seared Loin Pork Chops with Sauerkraut & Onions

Pan Seared Loin Pork Chops with Sauerkraut & Onions

  • Servings: 4-6
  • Difficulty: Easy

We found some delicious looking loin pork chops at Costco that were about 1-inch thick and we thought we would bring you this basic recipe that is quick to make & produces the juiciest pork chops that are Mmmm Good!😋

Ingredients

  • 8  thick loin pork chops (bone-in, about 3/4 to 1 inch thick)
  • EVOO
  • 2 Tablespoons butter
  • garlic powder
  • salt & pepper to taste
  • 16-ounces sauerkraut
  • 1 large sweet onion, chopped
  • pinch of caraway seeds

Directions

  • Rub a drizzle of EVOO on each side of pork chop, then sprinkle with salt, pepper & garlic powder to your taste.
  • Preheat large skillet with 2 Tablespoons butter & 1 Tablespoon EVOO. Sauté onions until golden.
  • Add sauerkraut & caraway seeds then continue to cook until juice is absorbed. Remove from skillet & set aside.
  • Raise skillet heat to high in order to produce a nice sear on the pork chops. When skillet is hot enough lower heat to medium-high & add pork chops, don’t crowd them and don’t move them until ready to flip over. Cook for 4-5  minutes. Once browned, flip over and continue to cook another 4-5 minutes on medium-high. When pork chops are done, remove from skillet & arrange on a platter. Cover with foil until sauerkraut is done.
  • Put the sauerkraut & onion mixture back into the hot skillet. Add 1 pat of butter. Heat for 3 minutes & stir regularly until hot. Place sauerkraut & onions in center of platter then place pork chops all around. Garnish with parsley, rosemary or thyme and serve.

Note: Cook until internal temperature reaches  145º with an Instant Read Thermometer.

We served this dish with our Marinated Asparagus and feta cheese.

Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.


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Fennel Sausage, Peppers & Onions in Spaghetti Squash Boats

Fennel Sausage, Peppers & Onions in Spaghetti Squash Boats

  • Servings: 4
  • Difficulty: Easy

Today was the day to use up the spaghetti squash that was sitting on the counter for 2 weeks. We were remembering the zucchini or eggplant boats we used to make many moons ago & decided this was perfect for the spaghetti squash. Spaghetti squash is always a big hit with Jack & Gary. We had all the ingredients on hand so it was a no brainer. It's really delicious and satisfying.

Ingredients

  • 2 small spaghetti squash, cut in half lengthwise and seeds scooped out
  • 1 lb chopped bulk pork
  • 1/2 large sweet onion, chopped
  • 2 extra-large cloves of garlic, minced
  • 2 Tablespoons fennel seeds
  • EVVO to drizzle over squash
  • 1½ tsp dried oregano
  • 1 Tablespoon garlic powder for squash
  • salt & pepper to taste
  • 2 bell peppers, seeded and sliced into 1/4-1/2 inches pieces (we had 1 orange & 1 yellow on hand)
  • Shredded Mozzarella Cheese
  • Pecorino Romano or Parmesan Cheese for garnish

Directions

  • Preheat oven to 350ºF. Line a baking sheet with tin foil.
  • Drizzle some EVOO over each half of squash then rub entire squash interior surface.
  • Sprinkle each half with salt, pepper, oregano and garlic powder.
  • Place each squash half face down on sheet and bake for 30-40 minutes depending, on squash size. Don’t over bake… squash skin should be tender but firm to touch.
  • While the squash is baking, brown the sausage meat & fennel. Once browned, add the salt & pepper, onions, minced garlic, and sliced peppers. Sauté until soft and golden. Keep warm.
  • When squash is done, remove from oven and let cool.
  • Once the squash is cooled take 2 forks to shred the squash, being careful not to cut through the skin. Spoon sausage mixture on top of each half.
  • Sprinkle with shredded mozzarella and return to oven until cheese melts.
  • Top with grated cheese and serve hot.

Note: We served this dish with sautéd Kale and garlic along with an arugula & baby spinach salad with a homemade lemon/balsamic vinaigrette.

Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.


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