The fog today was thick and reminded me of an old Sherlock Holmes movie.
It was windy with a mist in the air. Nevertheless, I took my little dog for a long walk. It really was quite enjoyable.
I thought about what to make for dinner while I was walking, (among other things). I really look forward to walking. I am not a power walker or speed walker or wear “special” walking gear, I just walk. Usually, in my same old sweatshirt, that I love!!
Anyway, I decided to make baked chicken thighs and string beans for dinner. I really enjoyed it, since it has been a long time since I made this.
Baked Chicken Thighs:
For the chicken:
10 - Chicken thighs – with the skin
3 eggs beaten with a splash of milk
Olive oil for drizzling
For the Bread Crumbs:
1 loaf of hard Italian bread – cubed for food processor
½ tsp. salt
½ tsp. black pepper
½ tsp. dried oregano
½ tsp. garlic powder
1 tablespoon of grated Romano or Parmesan cheese
¼ tsp. paprika
To make homemade breadcrumbs; place hard left over Italian bread in the food processor and process until smooth. Add dashes of oregano, salt, pepper, garlic powder and dried oregano, paprika and grated cheese to the crumbs.
Preheat Oven 350 degrees:
Dip the chicken in the egg wash and then in the bread crumbs. Place in a baking pan and drizzle olive oil over the chicken.
Bake for about 45 – 50 minutes.
For the String Beans:
1 ½ lbs. Fresh String beans
1 quart of mushrooms - sliced
1 red onion - sliced
4 cloves of garlic
1 cup of fresh bread crumbs
¼ tsp. salt
¼ tsp. black pepper
¼ tsp. red pepper flakes
Grated Romano cheese
Drizzle of olive oil
Give the string beans a quick boil and drain.
Heat a large frying pan with a drizzle of olive oil.
Add the onions, mushrooms and garlic. Sauté until the onions are slightly golden.
Add the string beans and the cup of bread crumbs and seasonings. Continue to sauté over medium heat for a minute or two.
This really hit the spot.
Enjoy with Love,