Vegetable Tian and a Farewell from Moveable Feasts

It's been almost 9 years since I began blogging and while I love all the friends I've made and the recipes we've shared, it's time to retire. I won't disappear from your lives as I'll still visit all of you from time to time and if I make something irresistible, I'll post it here. And you can still find me on Facebook and follow me on Instagram (as bsmithw).
My love and thanks to all of you who encouraged, supported and followed me all these years. It's been a wonderful experience!

I leave you with one final recipe...for your summer veggies!

Vegetable Tian

From The Blonde Cook

1 tablespoon olive oil
1-1/2 cups diced sweet onion
1-1/2 teaspoons minced garlic
1 medium zucchini, thinly sliced
1 medium yellow squash, thinly sliced
1 medium baking potato, thinly sliced
3 medium tomatoes, thinly sliced
1 cup shredded Italian cheese blend
Italian seasoning, to taste
Salt and pepper, to taste

Preheat oven to 400 degrees. 
Sauté onions and garlic in olive oil in a skillet. Spread this mixture over the bottom of a casserole dish sprayed with cooking spray.
Evenly arrange the vegetable slices vertically in the casserole dish, alternating vegetables. Sprinkle with desired amount of salt, pepper and Italian seasoning.
Cover with aluminum foil and bake for 30 minutes.
Remove aluminum foil. Sprinkle with Italian cheese blend. Return to oven and bake an additional 15 minutes (uncovered), or until cheese is browned.


Fresh Orange Cookies

More Marion Cunningham. I'm beginning to like her Supper Book as much as her Breakfast Book! I've never processed whole lemons and oranges and used the results in a cookie. The flavors are dense and delicious. So, if and when you're looking for something different or in the mood for something sweet and fragrant of oranges and lemons, give this cookie a try. I like them refrigerated, but you can serve them room temperature easily.

Fresh Orange Cookies
From The Supper Book by Marion Cunningham

1 cup (2 sticks) butter, softened
1 cup sugar
1 medium unpeeled orange, cut into pieces, seeds removed
1/2 lemon, unpeeled, cut up, seeds removed
2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt

3 tablespoons butter, softened
2 cups confectioners sugar
2 tablespoons finely chopped orange and lemon (from above)
2 tablespoons orange juice

Preheat oven to 350. Do not butter cookie sheets.
Put butter and sugar in mixer and beat until creamy. 
In your processor, add the orange and lemon and process until finely chopped. Squeeze out excess juice. You should end up with about 1 cup.
Add 1/2 cup of the orange/lemon mixture to the butter mixture. (Reserve two tablespoons of the orange/lemon mixture and freeze the rest for another use.)
Add the flour, baking soda and salt and beat until combined.
Drop the dough by tablespoons onto the cookie sheets, leaving 2 inches in between. Dampen your fingers to flatten the dough a little.
Bake for 10 to 12 minutes until golden. Remove to racks, carefully.

Make the icing by mixing all ingredients together. Spread on top of the cookies while they are still warm.


Roasted Chicken Thighs with Lemon and Oregano

We love chicken recipes and when it's nice and lemony, all the better. I tried this dish out on my daughter along with her favorite veg...beets and the hasselback apples I posted a while back. A lovely dinner. Not so great a photo...oh well. We were hungry and I didn't take much care with the camera. Happens to me a lot.

Roasted Chicken Thighs with Lemon and Oregano
From Bon Appétit

1 lemon
4 large or 8 small skin-on, boneless chicken thighs
Kosher salt and freshly ground black pepper
3 teaspoons olive oil, divided
3 sprigs oregano
1 tablespoon minced shallot
1/2 garlic clove, minced
1/8 teaspoon crushed red pepper flakes
1/4 cup dry white wine (such as Sauvignon Blanc)

1/2 cup low-sodium chicken broth

Preheat oven to 425°. 
Very thinly slice half of lemon; discard any seeds. Cut remaining lemon half into 2 wedges. Season chicken thighs with salt and pepper.
Coat a large room-temperature skillet with 1 teaspoon oil. Add chicken, skin side down. Place skillet over medium heat and cook, letting skin render and brown, and pouring off excess fat to maintain a thin coating in pan, until chicken is cooked halfway through, about 10 minutes.
Scatter half of lemon slices over chicken and half on bottom of skillet (the slices on top of the chicken will soften; those in the skillet will caramelize). Transfer skillet to oven, leaving chicken skin side down. Roast until chicken is cooked through, skin is crisp, and lemon slices on bottom of skillet are caramelized, 6-8 minutes.
Transfer chicken pieces, skin side up, and caramelized lemon slices from bottom of skillet to a warm platter. (Leave softened lemon slices in the skillet.) Return skillet to medium heat. Add oregano sprigs, shallot, garlic, and red pepper flakes; cook, stirring frequently, until fragrant, about 1 minute.

Remove skillet from heat. Add wine; cook over medium heat until reduced by half, 1-2 minutes. Add broth; cook until thickened, about 3 minutes. Squeeze 1 lemon wedge over and season sauce with salt, pepper, and juice from remaining lemon wedge, if desired. Drizzle with 2 teaspoons oil. Return chicken to skillet, skin side up, to rewarm. Serve topped with caramelized lemon slices.


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