Chicken Thighs with a Dijon cheesy sauce

4 chicken thighs with skin and bone
6 Tbl flour
Salt/pepper
Garlic powder
Paprika
Olive oil
1 cup beef stock
1 4oz can of sliced mushrooms
3 sprigs fresh thyme
1 tsp dried tarragon
1 heaping Tbl Dijon mustard
1/3 cup heavy cream
3-4 Tbl Parmesan cheese

The key to this dish is caramelizing the skin of the chicken. From that all the good flavors are developed.
Dredge the thighs in the flour that is seasoned with the salt, pepper, garlic powder and paprika. Heat on medium, just enough oil in a skillet to cover the bottom of the pan really good. Brown chicken skin side down till nice and brown approximately 10 minutes and then turn over and continue to brown the other side. Remove chicken from pan and drain off all but 2 Tbl oil. Be sure to leave all the nice browned bits (aka flavor) in the pan. On medium heat add the mushrooms and cook for 5 minutes. Add stock and whisk in the Dijon mustard, thyme and tarragon. Turn down heat to medium low and stir in cream. When combined, add chicken back in the pan, cover and simmer till chicken is cooked through. Mine took about 12 minutes. Move the chicken to one side of the pan and add the cheese to the sauce. Serve the cheesy sauce over the chicken and adorn with a little chopped chive.
I served with some roasted asparagus and a small caprese salad with fresh mozzarella. I guess Ron must have loved it...he did all the dishes! Ciao Bella!

Olive oil poached salmon

Did you crinkle your nose and think greasy and too much oil??? Well have no fear, this is actually my new favorite way to cook fish with a LIGHT taste. The herb flavored olive oil imparts a nice taste and keeps the fish moist. I have done this method with sea bass and halibut also. I think you will be surprised how nice this comes out.

2 fillets (skin on or off) wild salmon or any fish with about 1/2" thickness
Olive oil (enough to just cover the fish in your pan
3 sprigs thyme
3 cloves garlic sliced
Peel from a whole lemon and or orange

Simmer the olive oil with above ingredients on medium low for 5 minutes till oil is infused with flavor.
Add fish and lightly simmer for approx 10 minutes or until fish is just cooked through. You can tell from the color, especially with the salmon. Don't cook it "to death" lol...no need. Use a spatula to remove and also to let drain for a second. A few more of your herbs on top and a squirt of lemon, salt and pepper and enjoy a moist and delicious dish. Ciao Bella!

I served with some sautéed fingerlings with steamed broccoli sautéed with a touch of olive oil, butter and parsley.

Trish's Spinach Salad

My birthday week consisted of good food and more good food, so last night I decided to get back to a bit lighter fare. This salad went together quick and got a thumbs up from Ronaldo

1/2 pound diced pancetta
1 shallot sliced thin
1 bag baby organic spinach
2 small vine ripe tomatoes
1 garlic clove minced
2 eggs hard boiled and diced
1/3 cup dried cherries or cranberries
1/2 cup toasted pecans or walnuts
3 tbs red wine vinegar
1/2 - 3/4 tsp Dijon mustard
1 tsp honey

In a small skillet cook pancetta till crisp and then remove from pan with slotted spoon but keep the drippings in pan.
In a salad bowl, add spinach, dried fruit, tomatoes, egg, and nuts.
Reheat pancetta drippings on low and cook the garlic and shallot for 1 minute. Add vinegar, Dijon and honey and stir for 30 seconds. Add cooked pancetta. Pour the hot dressing over the salad and toss well till the spinach just starts to wilt. A few grinds of black pepper and you are ready to serve with a nice ciabatta roll! Ciao
Bella!