The Perfect Recipe Guide for Your Labor Day WeekendSeptember 2, 2022
Hestan Welcomes New National Service ManagerSeptember 23, 2022
While September marks the end of summer, the exciting Autumn season begins. Cooking delicious meals is a great way to gather friends and family to celebrate, and what better way to enjoy the seasonal change than with some recipe inspiration from Zimmy’s Nook.
“Chicken skewers, with plenty of veggies, rice, pita & tzatziki is my go-to recipe for a quick and delicious meal! My simple marinade includes these basics – fresh garlic, rosemary, oregano, zest of a lemon, Dijon mustard, white balsamic and olive oil.”
24 oz chicken thighs, boneless/skinless, cut into 20-24 cubes (makes 4-6 skewers)
Simple Chicken Marinade:
4 garlic cloves, chopped
1 rosemary sprig, leaves removed, chopped
1 teaspoon dried oregano
Zest of 1 lemon
1 tablespoon Dijon mustard
3 tablespoons white balsamic vinegar
1/4 cup olive oil
- Add all the ingredients except the olive oil to a mini food processor and blend to combine. With the food processor on, slowly add olive oil until combined.
- Pour marinade over chicken pieces and toss until the thighs are well coated.
- Cover, and refrigerate for 2-12 hours.
- Skewer with your favorite veggies and grill over medium heat until chicken is lightly charred and cooked through. 10-15 minutes, turning four times. Cook time varies with the size of chicken pieces.
“A perfect side dish for cooler evenings when it doesn’t feel too hot to boil the potatoes and beans. Delicious served warm as soon as it is made, but it continues to develop a deeper flavor if left to marinade for a few hours. Serve alongside your favorite barbecue dishes including beef, pork, chicken, and fish.”
½ cup extra virgin olive oil
Zest of 1 lemon
¼ cup + 1 tablespoon freshly squeezed lemon juice
2 teaspoons dried oregano
1 teaspoon red pepper flakes
1 teaspoon kosher salt, plus more for cooking the potatoes
½ small red onion, thinly sliced
1½ pounds new red potatoes, halved or quartered
8 ounces green beans, trimmed and cut into 1-inch pieces
8 ounces yellow beans, trimmed and cut into 1-inch pieces
1 cup grape tomatoes, halved
1 cup spicy dill pickles, diced
½ cup pitted black olives
2 tablespoons fresh chopped chives
- In a large bowl, whisk together the olive oil, lemon zest, lemon juice, oregano, red pepper flakes and salt. Add the onions, toss to coat, then set aside.
- In a large saucepan, add the potatoes, cover with cold water, then season generously with salt. Cover, then bring to a boil over high heat. (Remove the lid just before it comes to a boil, so that it doesn’t boil over.)
- Cook the potatoes for 10-14 minutes until just tender enough that they are easily pierced by the tines of a fork. Add the beans and cook for 1 minute.
- Drain the potatoes and beans, then add to the onions and dressing, toss gently to combine. Add the tomatoes, pickles, olives, then gently toss to coat. Sprinkle with chopped chives and serve warm or set aside for a few hours and serve at room temperature.
“Comfort food at its finest, this easy and succulent chicken dish is perfect for a casual family dinner or for entertaining a couple of friends.”
6 chicken legs, skin-on, bone-in, divided into thighs and drumsticks
1/4 tsp salt
1/2 tsp freshly ground pepper
4 slices bacon
1 pound cremini mushrooms, sliced
3 celery stalks, chopped
1 onion, diced
2 garlic cloves, minced
1 1/2 cups white wine
1/2 tbsp fresh thyme leaves, plus 1 tsp for finishing
1 tbsp chopped fresh rosemary
1/2 cup 35% cream
- Season chicken with salt and pepper, set aside.
- Heat a large nonstick skillet over medium heat. Add the bacon slices and cook until crisp, 6 to 8 minutes.
- Use a slotted spoon to remove the bacon strip to a paper towel-lined plate.
- Pour the bacon fat into a 5- or 6-Qt. sauté pan or rondeau with a lid and heat over medium-high heat for one minute.
- Add chicken, skin-side down, to the pan and cook until golden brown, about 4 minutes.
- Flip and cook for 4 minutes more.
- Remove chicken to a plate (or 1/4 sheet pan), cover and set aside.
- Add mushrooms, celery, onion to the pan and cook, stirring occasionally, until the onions have softened, and the mushrooms have browned, 6 to 8 minutes. Add the garlic and cook for 1 minute more.
- Add wine, 1/2 tbsp thyme, and rosemary. Bring to a boil, then reduce heat to medium- low.
- Add the chicken and any juice on the plate, cover, then simmer until chicken is cooked through, about 20 minutes or until the thigh registers a temperature of 170°F.
- Remove chicken to a platter and cover.
- Stir cream into sauce and vegetables. Gently boil until mixture is slightly thickened, about 5 minutes.
- Nestle chicken back into the sauce, sprinkle with remaining 1 tsp of thyme.
- Serve and enjoy.