I posted this recipe way back when I first started blogging. I think I had 3 comments at that time. Decided to repost as it is a family favorite in my home, and is so freaking good! Original recipe found here from Gourmet magazine. It is a breeze to make, and tastes delicious!I also have made this a day or two ahead and it tastes just as good as the first day!Let's start. Begin by cutting your chicken thighs in half. Pat chicken dry and season them with salt and pepper.
Heat one tablespoon of oil in a skillet( I used nonstick) over moderately high heat until hot but not smoking. Saute the chicken in 2 batches. beginning skin side down, turning occasionally and adjusting heat to keep from burning until cooked through, and browned on all sides, 
10 to 12 minutes. Transfer chicken to a plate and keep warm, covered with foil. Pour off all but one tablespoon of oil from skillet. Add your chopped onion, bell peppers,
and hot cherry peppers
to taste over moderate heat covered for 7 minutes. Stir occasionally.
Add your garlic
and cook, stirring until golden. About 2 minutes. Add your wine and broth
and boil uncovered, until most of liquid is evaporated, about 4 minutes.
Add chicken (along with any juices that accumulated on plate) and parsley and cook over moderate heat, stirring, until cooked through, then season with salt.
Wonderful dish! Fabulous weeknight meal. 
Such pretty colors too. 
You will so enjoy this one. 
Dig in, baby!
My FFH had a bad toothache the other night but was craving a sweet treat. Something soft. 
Something creamy. I could talk dirty right now, but I refrain. This quick dessert suited his needs perfectly.
by combining graham cracker crumbs, melted butter, and sugar. Press this into the bottom of a buttered 8x8 inch baking pan. 
Grab the rest of your ingredients.
In a blender or food processor, combine cream cheese, evaporated milk, sugar, egg, flour, and vanilla. Process till smooth. Gradually stir 1/2 cup cheese mixture into melted chocolate. 
Pour remaining cheese mixture over crust. Now pour chocolate mixture on top of that. Swirl mixture together with a knife to create marbled effect.
Bake in a preheated 300 degree oven for 40-45 minutes or until set. 
Cool in pan on wire rack. Store, covered in refrigerator. 
Grab a piece as needed.
A nice tasty treasure.
Ina's Shrimp Scampi 
Mustard-Soy Chicken 
Simple Spinach 
Ever have those dishes you make all the time , but the photos won't cooperate enough to make them post-worthy? Well , I do and here are four of them.
but I am posting it anyway because it's so good,
and I want to.
again could never catch it right, and I continue not to.
Doesn't mean it isn't beyond wonderful though.
I have gotten from 
with 
My husbands favorite way to eat spinach, mind you. So, rather than waste time posting with step by step photos, I have just included the 4 recipes below. Because they are always repeated in my home, I wanted them on my blog.
My FFH is a huge fan of Heath toffee bits. I have made many recipes using them. Always I am on the lookout for new ways to use them. So when I saw this new recipe on the back of the Heath Bits package, I gave it a whirl. And he ate 'em up.OK, so he did have a little help from my 4 children and his co-fighters of flames... 
onto baking sheet. Bake 8-10 minutes at 350 and let cool slightly before removing to wire rack 
to cool completely.
yes.
lovely. 
A "so good mom" cookie.
Found this fun recipe 
Combine them. In a separate bowl, combine flour, salt, and baking soda. Gradually add to sugar mixture and mix well. Divide dough in half. On a greased baking sheet, shape each portion into a 15 x 3" Rectangle, about 3 inches apart. 
Sprinkle with chocolate chips and press lightly. 
Bake at 375 for 6-7 minutes,8-9 for a crispier cookie. Cool for 5 minutes. 
Cut with a serrated knife into 1 inch strips,
and remove to wire racks to cool. These are a very good cookie. 
My favorite? No. Just a nice ,quick, FUN treat.
These 
Boy! Were these ever yummy. Crispy, tasty and easy to prepare. AND in the spirit of the Healthy New Year, BAKED, not Fried!! I paired them with Sloppy Joe sliders, and coleslaw! I used my most favorite sloppy joe recipe 
Original recipe from Martha Stewart's 
and separating into rings, 
discarding the small center ones. Now grab your cornflakes and some plain breadcrumbs. 
Pulse them in your food processor till finely ground. Pour in bowl. Now combine buttermilk, cayenne, salt, pepper, flour, and egg in another bowl. Whisk. Set up your dipping station. 
Dip onion ring into buttermilk mixture, letting excess drip off, dredge in cornflake mixture, lay on plate. 
Pour olive oil onto a rimmed baking sheet. Place in preheated 450 oven for 2 minutes. Remove from oven and evenly spread oil on sheet. Place onion rings on sheet. Bake for 16 minutes, 
turning once, 
until golden brown. 
Sprinkle with salt.
Serve. Delicious! Enjoyed the crunchy coating and the enticing flavor! Give them a try!
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