- 6 skinless boneless chicken thighs, excess fat removed
- 6 oz jar marinated artichoke hearts
- 1 clove garlic, crushed
- 1 tsp oregano
- salt and fresh pepper
- 1/4 cup feta cheese
- 2 tbsp fresh chopped parsley
- lemon juice, optional
- Combine artichoke hearts along with liquid and chicken and let it marinade about 20 minutes.
- After it’s marinated, drain all liquid.
- Add garlic, oregano, salt and pepper.
- Broil on low about 6 inches from the flame for about 10 minutes or until golden brown, turn chicken and cook an additional 8-10 minutes and chicken is fully cooked.
- Top chicken with feta and broil an additional minute.
- Remove from oven and top with fresh parsley. Squeeze with lemon juice, if desired!
- 1 1/2 cups sugar + more for rolling
- 2 1/2 cups all purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 14 TBSPS unsalted butter 1 3/4 stick at room temperature
- 2 tsps vanilla extract
- 1 egg yolk
- 1/2 cup 100% pure pumpkin puree
In a large bowl, whisk together the flour, baking powder, salt, and cinnamon. Set aside.
With your mixer on medium, mix together the butter and sugar until light and fluffy.
Mix in the egg yolk, then vanilla, then pumpkin until well combined.
Slowly mix in the flour mixture until well combined, with your mixer set to low. Scrape down the paddle and the sides of the bowl as necessary.
Preheat your oven to 350 degrees and refrigerate the cookie dough for 20 minutes.
Roll the dough into one inch sized balls. Roll in sugar. Place on a parchment lined baking sheet or silicon mat
and press down slightly. Space the cookies about two inches apart.
Bake for 15 minutes, rotating the pan halfway through the baking. (I baked mine in three batches)
Let cool on the pan for about two minutes before moving to a cooling rack to cool completely.
- 2 large garlic cloves, crushed
- 1 tablespoon fresh rosemary leaves
- 1 teaspoon fresh thyme leaves
- Pinch cayenne pepper
- Coarse sea salt
- 2 tablespoons extra-virgin olive oil
- 6 lamb chops, about 3/4-inch thick
In a food processor fitted with a metal blade add the garlic, rosemary, thyme, cayenne, and salt. Pulse until combined. Pour in olive oil and pulse into a paste. Rub the paste on both sides of the lamb chops and let them marinate for at least 1 hour in the refrigerator. Remove from refrigerator and allow the chops to come to room temperature; it will take about 20 minutes.
Heat a grill pan over high heat until almost smoking, add the chops and sear for about 2 minutes. Flip the chops over and cook for another 3 minutes for medium-rare and 3 1/2 minutes for medium.