Mustard Chicken Thighs with Rosemary Potatoes

Mustard Chicken Thighs with Rosemary Potatoes

Mustard Chicken Thighs with Rosemary Potatoes

Man, was this ever good!

Perhaps I should back up and start at the beginning.    This is pretty much a pantry meal.  That is, with a couple of substitutions, I had everything on hand to make it.  And in spite of the substitutions, it was delicious.  Well, that’s what this blog is all about… as economically as possible, and making it taste fantastic.

First off, I discovered a package of chicken thighs getting dangerously close to their blast off date, ahem, I mean expiration date.  You can use any chicken pieces that you have available, but I happen to love thighs so I keep several packages of them in my freezer at all times.

Whole grain mustard is called for and also peppercorns, crushed.  However in a gift package I received a jar of whole grain mustard that also contained whole peppercorns, so I used that.  The mustard really wakes up the chicken, so be sure to use it.  The seasoning on the skin and underneath it, really allows the chicken to brown up nicely, and smells heavenly.


Instead of the fingerling potatoes, I used 2 medium-sized russets, cut into wedges, and I used dried chopped rosemary for the fresh.  If you do that, remember to use less of the dried, usually about 1/2 of the fresh herb that’s called for.


You know, I really like making dishes using whole pieces of chicken, especially the dark meat.  There’s just something about tender chicken falling off the bone, that’s so je ne sais qua.




Yield:  Serves 4


  • 1/4 cup whole grain mustard
  • 3 Tbsp. Olive oil
  • juice of 1 lemon
  • 2 tsp. mixed peppercorns, crushed
  • 2 cloves garlic, grated
  • kosher salt
  • 8 skin-on, bone-in chicken thighs
  • 1 1/2 pounds fingerling potatoes, halved lengthwise( ( used russet potatoes, cut into wedges)
  • 2 tsp, chopped fresh rosemary, or 1 tsp. dried rosemary
  • 1 red or green pepper, cut into strips, optional


1.  Position racks in the upper and lower thirds of the oven; preheat to 450*F.

2.  Whisk 1/2 cup water, the mustard, 1 Tbsp. olive oil, the lemon juice, peppercorns, 1/2 the garlic and 1/4 tsp. salt in a large bowl.  Add the chicken and toss, loosen the skins and rub some of the mustard mixture underneath.  Transfer to a rimmed baking sheet, skin-side up.  Roast on the upper rack until golden and crisp, 25 minutes.


2.  Meanwhile, put the potatoes and 1/2 cup water in a microwave-safe bowl.  Cover with plastic wrap; pierce in several places with a knife to vent.  Microwave until just tender, 10 minutes.  Drain and pat dry.

3.  Combine the remaining garlic, 2 tablespoons olive oil, the rosemary and 3/4 tsp. salt in a bowl.  Add the potatoes and bell pepper strips (if using), and toss.  Transfer to a separate rimmed baking sheet.  Roast on the lower rack until the vegetables are tender and golden, about 20 minutes.


4.  Remove the chicken from the oven and let rest.  Move the vegetables to the upper oven rack and continue roasting until browned, 5 more minutes.  Serve with the chicken and any pan juices.


Treat your sweetie to this meal for Valentine’s Day.


SOURCE:   Food Network Magazine


Whole Wheat, Rosemary and Tomato Focaccia

Whole wheat, tomato and rosemary focaccia.

Whole wheat, tomato and rosemary focaccia.

On the day of the “Great Blizzard” (that wasn’t), I made this Focaccia bread to go with the Lasagna soup.

Around here we love Focaccia, in fact we love homemade bread of any kind.  This one is so flavorful with the addition of herbs (oregano) and sun-dried tomatoes in the dough, and rosemary and olive oil brushed over the top before baking.  Add some garlic and parmesan cheese and Whoo-hoo, this is one fabulous bread.

I use my bread machine to make the dough, then once it has risen, take it out, roll it out thin on a pizza pan or baking stone and let it raise for about 30 minutes.  Indent the top all over with your fingers, then brush with olive oil and minced garlic,  Sprinkle with parmesan cheese and crushed rosemary.   It will bake up golden brown, crispy on the outside, and soft and doughy on the inside.

This bread is so easy to make and is a great accompaniment to soup or a salad.  The use of whole wheat flour makes it more healthy (because of the fiber), and cornmeal in the dough gives it a nice crunch.  We really like this bread.  I hope you will too.


Yield:   Makes a 1 pound bread


  • 3/4 cup milk ( fat-free is OK)IMG_9055
  •  1 Tbsp. olive oil
  • 1 1/2 cups whole wheat flour
  • 1/2 cup bread flour
  • 1/4 cup cornmeal
  • 2 Tbsp. snipped, sun-dried tomatoes in oil
  • 1 tsp. dried oregano
  • 1/2 tsp. salt
  • 1 tsp. active dry yeast or bread machine yeast

For the Topping:

  • 2 Tbsp. olive oil
  • 1 clove garlic, minced
  • 1/4 cup parmesan cheese
  • 2 tsp. snipped fresh rosemary OR 1/2 tsp. dried rosemary, crushed


1.  In the container of a bread machine, layer in the ingredients, according to the manufacturer’s directions.  Select “dough” cycle.  When the cycle is completed, remove dough from machine.

2.  Spray a work surface lightly with oil, place the dough on it, and cover it.  Let rest for about 10 minutes.

Cover the dough and let it rest for 10 minutes.

Cover the dough and let it rest for 10 minutes.

3.  Preheat the oven to 400*F.  Grease an 11 to 13-inch pizza pan, or pizza stone.  Roll out the dough to fit the pan.  Cover and let rise in a warm place for 30 to 40 minutes or until nearly double in size.

Dough rolled out on a pizza stone.

Dough rolled out on a pizza stone.

4.  With 2 fingers, make indentations all over dough.  Combine  the 2 Tbsp olive oil and garlic; drizzle over the dough.  Sprinkle with parmesan cheese and rosemary.

Make indentations with your fingers all over the top.

Make indentations with your fingers all over the top.

Drizzle with olive oil and minced garlic.

Drizzle with olive oil and minced garlic.

Sprinkle with cheese and rosemary.

Sprinkle with cheese and rosemary.

5.  Bake in a 400*F. oven for 25 to 30 minutes or until golden brown.  Cool on a wire rack.  Serve warm or cool.



SOURCE:   Bread Machine Bounty

Homemade Pesto

When we say pesto most of us think of basil as the primary ingredient.  But pesto(s) can be made from a variety of herbs, vegetables and condiments; or combinations there of.  What is needed is a food processor–and chop, chop–you can be enjoying the flavors of summer all year long.  I include the making of pesto in my series on kitchen basics, because it is so easy, and so useful in a great number of ways.

Depending on what flavor you have on hand you can do any of the following with it:  spread it on grilled corn, toss with grilled veggies for extra flavor, spoon over a spreadable cheese and serve with crackers for an appetizer, use in place of sauce on pizza, stir some into eggs for a seasoned omelet, add a spoonful to soup for an extra flavor hit.   See how versatile it is?  I’m sure you can think of other uses, too.

It is so easy to make that I am giving the general directions first, followed by the ingredients list for four (4) different kinds.  Each one makes  about 2 cups of pesto.  I like to divide mine up into 1/2 – 1 cup amounts and store in the freezer, removing a small container of it as needed.  The flavor stays as fresh as the day you made it.


Place all ingredients in the bowl of a food processor and process until smooth, stopping to scrape down the sides as needed.  Period!  Did I say Easy?   Divide up into small jars or plastic  containers, and use creatively.



  • 2 cups loosely packed fresh basil leaves
  • 1 cup grated parmesan cheese
  • 2/3 cup good quality olive oil
  • 1/4 cup pine nuts (pignoli)
  • 2 garlic cloves
  • 3 Tablespoons cold water
  • 1 Tablespoon lemon juice
  • 1/2 teaspoon salt.



  • 1/2 cup chopped pecans
  • 1 teaspoon ground cumin
  • 2 cups loosely packed fresh cilantro leaves
  • 1/2 cup grated parmesan cheese
  • 1/3 cup olive oil
  • 1/4 cup cold water
  • 2 garlic cloves
  • 1 Tablespoon lemon juice
  • 1/2 teaspoon salt



  • 1  7 0z. jar pitted kalamata olives, drained
  • 1  7 oz. jar pimiento-stuffed Spanish olives, drained
  • 1/4 cup grated parmesan cheese
  • 3 Tablespoons olive oil
  • 2 Tablespoons balsamic vinegar
  •  3-4 cloves garlic
  • 1 teaspoon pepper
  • 1 teaspoon smoked paprika



  • 2/3 cup olive oil
  • 1/2 cup loosely packed fresh basil leaves
  • 1/2 cup loosely packed fresh flat-leaf parsley
  • 2 Tablespoons fresh oregano leaves, or  1 1/2 teaspoons dried oregano
  • 1 Tablespoon fresh rosemary leaves, or 1  teaspoon dried rosemary
  • 1/2 cup parmesan cheese
  • 1/4 cup pine nuts (pignoli)
  • 1/4 cup cold water
  • 1 or 2 cloves garlic
  • 1 Tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

SOURCE:   adapted from  Foods, Quick and Easy.