A Few More Dishes with Tarragon Cashew Pesto

A few weeks ago, I posted a recipe for tarragon-cashew pesto (click HERE for the recipe), which is one of my favorites. I then mentioned that I use the pesto in numerous dishes. In the recipes here, you can find a few of these free-style dishes. Hopefully they will inspire you to use this, or any other type of pesto, in different, tasty ways. Try them and enjoy. Continue reading

Broiled Boneless Chicken Thighs with Two Eggplant Salads

Broiling is a method of cooking that many of us tend to avoid, despite the fact it’s easy to use and can produce quick and tasty dishes, with grill-like flavor, in any ordinary kitchen. Continue reading

Buttermilk Marinated Chicken Thighs with Almond Crust

Chicken marinated in buttermilk is known mostly as the base for the tasty Southern fried chicken, which is juicy inside and crispy on the outside.
However, the marinade works its wonders with roasted chicken as well, and since I’m not much into deep frying, especially in the summer, I’ve decided on the latter option. Continue reading

Two Oven-Roasted Chicken Wings and One Dip

I am taking the weekend off, and so I’ve decided to re-post this recipe, which was published almost 4 years ago. Whether you’ve already seen the recipe here, or you’ve followed the blog later, I’m sure you’ll find the recipe worth trying. See you next week with new recipes.

Tasty Eats

lemon rosemary chicken wings ronit pensoWhile chicken is the most common poultry around the world, in many places chicken wings were not considered a separate food item. They were usually thrown into a stock, or thrown away altogether. There are many theories about who first transformed this formerly boring part into a tasty snack. Most probably, all the theories are correct, as so often happens in the culinary world.

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Chicken with Artichokes and Lemon

As I’m taking a bit of time off, I’ve decided to re-post this recipe, which was published some 3+ years ago.
Whether you’ve already seen the recipe here, or you’ve followed the blog later, I’m sure you’ll find the recipe worth trying.
See you next week with new recipes.

Tasty Eats

Chicken with Artichokes and Lemon Ronit Penso

Artichoke is a very special vegetable; it is actually a cultivated flower bud of the thorny thistle family.

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Chicken Thighs with Green Peas and Herbed Rice

Chicken Thighs with Green Peas and Herbed Rice Ronit PensoI always liked the combination of peas and mint, and I make THIS green peas and mint soup often. So I thought that the same combination could work with chicken and rice as well. Continue reading

Honey Orange Sticky Chicken Wings

 Honey Orange Sticky Chicken Wings Ronit Penso
With fresh citrus fruits arriving at the stores, I’ve decided it’s time for some orange flavored chicken wings. Continue reading

Spicy Chicken Tenders with Salsa Verde

Spicy Chicken Tenders with Salsa Verde Ronit Penso

This fresh and tasty dish is quick and easy to prepare, making it perfect for a hot summer day lunch. Continue reading

Sweet and Spicy Chicken Thighs

Sweet and Spicy Chicken Thighs Ronit PensoThis extremely easy and tasty dish will please anyone who likes succulent chicken thighs with crispy skin.
The marinade gives the chicken wonderful flavor and color. Roasting the chicken with a small part of the marinade on high temperature, gets the skin extra crispy, while cooking the remaining marinade creates a tasty sauce.
I’m sure you’ll love this way of preparing chicken thighs, once you’ll try it. Continue reading

Chicken Breast with Lemon Cream Sauce

Chicken Breast with Lemon Cream Sauce Ronit Penso

This colorful, quick and tasty “all in one pan” dish, can be prepared in about half an hour. It is heartwarming and bursting with bold flavors – just perfect for a cold day. Continue reading

Roasted Chicken with Vegetables

Roasted Chicken with Vegetables Ronit PensoThis rustic dish, of beautifully roasted chicken with potatoes and other vegetables, makes entertaining of a fairly large group of guests an easy task. Everything is prepared in advance, and roasted in one pan about an hour before serving.

Continue reading