June 13, 2013

Blogger’s note: I wrote this post a few weeks ago but I forgot to bring the recipe home from my house so I was delayed…anyway here it is in all its time warped glory…more to come soon!)

Tasty -- and easy!

Tasty — and easy!

I was a cooking fiend this holiday weekend, which made me realize that to be a great chef, you need time, tasty ingredients, and a husband who will clean up. Otherwise, forget it.

I love making salsas in the summer, because they really dress up any old fish that you want to throw on the grill. And because the ingredients ration doesn’t have to be exact, you can improvise with what you have in the fridge. But you always need a jalapeno pepper, and depending on the harvest, they can be hotter than you bargained for, especially on your skin. It’s the seeds that carry the heat, so if you really want to be careful, wear gloves when you’re taking them apart or cutting the pepper. (I sometimes put a plastic bag over the hand that’s coming into contact with the pepper if there’s no glove handy.) The deceiving part is that if it does cause skin irritation, it usually doesn’t start for a little while, after you think you’re in the clear. If you start to get persistent burning, forget washing, water, soap or lotion. Believe me, will not work, and potentially makes it worse. Get a bowl, pour some milk into it and submerge your hand. Keep it there until you feel the burning sensation subside. It should only take a few minutes. Then you can rinse and go about things normally. If it comes back at all, try it again. I have used this twice and it definitely works!

Anyway, on to this weekend’s salsa recipe — I put it over tuna but could easily pair with salmon or another meaty, white fish.

Avocado Tomato Salsa

1 ripe avocado cut into small chunks

1 cup of grape tomatoes, halved

1 cup minced red onion

1 jalapeno pepper or serrano chile, seeded and minced (the serrano pepper will give you more heat)

1 lime, juiced

salt and pepper to taste

Combine all ingredients in a large bowl. I like to refrigerate for at least an hour before serving, but you don’t have to.

Serve over fish or chicken!


Salad Daze

Salads are a great and easy way to add vegetables to a meal. My kids have both started eating them in earnest, but only with balsamic vinaigrette. (I’ll take it!) I love to mix things up a little, so it’s not just mixed greens on a plate. Fresh radishes are a great way to do that. They add some zest and some crunch, and some color, which is always nice. Goat cheese also makes a salad a little more special. If you buy a small log, put it in the freezer for about 10 minutes and then flake it with a knife onto the lettuce. The freezing lets it flake easier and more evenly.


I am starting TRX tomorrow. Very exciting. I needed a new exercise something to break up the monotony of the machines which I feel like I have become a slave to. (If it’s Monday, it must be the Precor Open Stride.) I will report back.

The other exciting news is that my husband and I gave each other bikes for our anniversary! We had a family ride on the boardwalk yesterday. Loved it.

Hope you’re adjusting to the routine after a few days off…

Who can stop the rain at MoMA? You can.

Who can stop the rain at MoMA? You can.

There really is no better time to be in NYC than the springtime, even if it has been a little chillier than normal. With the sun shining, birds chirping and the flowers blooming in every park and window box, it really makes a stroll to do just about anything that much more pleasant. (And — always look on the bright side — the chillier spring has given me a chance to wear more spring jackets!) Anyway it has given me the chance to get out and do a bunch of fun things around the city.

If it’s a really nice day out, head to Madison Square Park to see the Orly Genger sculptures in the park. She dyes fishing nets and molds them into interesting large shapes. This installation is red, yellow and blue, and the curves are oddly hypnotic and definitely cheery. You can grab lunch at the Shake Shack if the line isn’t too long, or head across the street to Eataly for some tasty takeout to eat in the park.

The punk exhibit at The Met is worth a look, if only for the way they use a/v to create a full sensory overload. My favorite room is the one showcasing high fashion made from mundane objects. It’s amazing what can be done with a plain ‘ol plastic bag. Go early to avoid the crowds — we were there at 10am on a Sunday morning and we sailed through. Check out the gift shop at the end of the show, if only to browse the safety pin rings and the Radarte t-shirt that Rodarte designed for the show. (I liked it but had a hard time justifying the $115 price tag, so I skipped it.) The main Met gift shop has a really good selection of note cards if you’re in the need, as well as an interesting kids section.

MoMA has the rain — literally. The Rain Room lets you feel what it would be like if you could stop the rain. Located in the lot adjacent to the museum, there is water falling and it stops whenever it detects a human. The effect is rather breathtaking and definitely worth a wait in line, as the exhibit only accommodates ten people at a time. If you’re a MoMA member, you get priority access at all times, or, one of the better developments in recent MoMA history, every day only members get access to the museum between 9:30 and 10:30am. Between that and the discount at the store, membership is a no-brainer.

La La Liberace

I saw a preview copy of HBO’s Behind the Candelabra and I will say it is one of the more gutsy performances — from both Michael Douglas and Matt Damon — that I have seen in a while, and yet another example of the quality of content being produced for television. I’m too young to really remember Liberace, except as a punchline for over the top excess, but you don’t really need to remember him to get into the film. The story focuses on the showman and his boyfriend of several years, Scott Thorson, and all of the trials and tribulations of a very flamboyant performer who was in the closet and spending tons of money on cars, furs, jewelry and drugs. At its heart it’s a love story, and it goes there. If Matt Damon doesn’t win an Emmy for coming out of the pool in a rhinestone encrusted thong, then just call the whole thing off. And don’t miss a truly freaky turn by Rob Lowe as a creepy plastic surgeon. (Premieres May 26 on HBO.)

In Case of Emergency

My son has Little League all spring and many weekends just my daughter and me have headed to our house outside of the city. I never like to eat all of our meals out at restaurants — it feels like too much food and you can’t control how everything is cooked. But preparing dinner for just the 2 of us can be a little tricky. My daughter is a good and semi-adventurous eater, so I’m good with a green salad, pierogies (Mrs. T’s frozen ones are the best) and some sort of protein. I’m tired and rarely have time for a massive production, so I keep this Ken’s Steak House Teriyaki Marinade and Sauce on hand. I take salmon or chicken breasts, throw it into a glass bowl, cover it in the sauce, put a lid on it and put it in the fridge to marinate for 2 hours or so. When I’m ready I take it out, put it into a glass square pan sprayed with some Pam, and cook it for 20 minutes at 400 degrees. The results are juicy, and tonight my daughter told me, “This is the best chicken I ever had.” High praise! Best of all even if I use a little of it, I can leave the rest in the bottle for the next time.


I was hoping it would be sunnier today. We headed out for a walk and it started raining, so we had to turn back, not knowing if it would turn into a full on downpour (it didn’t)…When the sun started to go down I needed to put the heat on and start a fire! I’m hoping I get a good night’s sleep tonight. My allergies have been acting up something fierce and I think it has been affecting my slumber. I need the beauty sleep!

NYC, End of Winter

March 4, 2013

It's usually more crowded than this...

It’s usually more crowded than this…

Well I had wishful thinking that the worst of winter was over, and that I could put my parka away, but no such luck. It’s still cold! (And I love how people say, “Stand in the sun, it’s fine.” No, it’s still cold! I actually threw a cardigan over the dress I’m wearing today, and it doesn’t look great. So when I sacrifice fashion for warmth, you know it’s cold.

Anyway, let’s make the best of it, shall we? This weekend I took my daughter ice skating with a couple of her friends. We were going to head to Chelsea Piers but went to The Standard Hotel instead. It’s a cute little rink and for kids it’s $6 for ice time; $3 to rent skates. (Adults pay $12 for ice time.) You can also get a 30 minute lesson for $25. It gets a little crowded but it’s manageable. They have penguins for the newbies to hold onto as they make their way around the rink. Afterwards you can head towards the tables in the back under the heat lamps for super rich hot chocolate and nutella and strawberry crepes at the Apres Skate Kaffeeklatsch. Be prepared for sticker shock — the hot chocolate is $7 a cup, and it’s so deeply chocolatey that most of the kids don’t like it. (Which leaves it for you to imbibe, so maybe that’s not such a bad thing.) You can also order more real food from a menu and a waiter from inside the hotel — the fries are quite tasty.

Sunday was their last skating day of this season, but put it on your list for next year. Even without the skating, it’s worth taking a walk over there with the High Line, the shops and many restaurants. It’s a nice afternoon spent doing nothing, but something, if you know what I mean.

Another One Bites the Dust

I’m very bummed that Mxyplyzyk has closed, the 20 year institution on Greenwich Ave. I loved that place for gifts and home accessories. Apparently they have a place in Jersey City if any of you are over that way.

Dinner in a Flash

If you’re having one of those nights when take out just won’t do and you haven’t got time to fuss, go the market and buy fresh potato gnocchi, a container of basil pesto and some frozen green peas. Boil the pasta according to the package directions, drain. In the same pot, put the frozen peas and cook a little to thaw. Spoon in the pesto sauce to heat through, Put the cooked gnocchi back in, stir together, serve with a side salad and voila, in less than 20 minutes and for less than $20 you have a tasty, healthy dinner for all. And if there are leftovers, someone can bring them for lunch the next day!


I will say it is nice that the days are getting longer. I am headed to Texas this weekend so once again I will escape the chill — and maybe then when I return spring really well be poking its head!

Healthy and Tasty

September 17, 2012

During the week it is all about a quick breakfast, with all the lunches that have to get made, kids to get off to school and adults to get to work on time. But on the weekends it’s nice to linger a bit with friends or family. Here’s an easy recipe that gets rave reviews every time I make it. I got the recipe from my mom and I think she got it from one of my uncles. So I pass this on from my family to yours:

Baked Oatmeal

1/2 cup vegetable oil

2 eggs

1/2 cup sugar (1/4 white and 1/4 brown)

3 cups oatmeal

2 teaspoons baking powder

1/2 teaspoon salt

1 cup milk

Preheat oven to 350 degrees.

Beat the eggs, oil and sugar together in a bowl. Add in all the other ingredients and mix together.

Grease a rectangle pan. Pour mixed ingredients into pan and spread evenly.

Bake for 30 minutes.

Cut into squares and serve in a bowl with some milk and berries — blueberries or strawberries work well.

This recipe is good for a family of 4. If you’re having guests, I’d suggest doubling it. Enjoy!

When you finally watch a movie…

You want it to be good. I’m not sure why I picked Contagion. My husband thought I was crazy knowing how freaked out I can get. (I am still depressed when I think about I Am Legend. No one needs to see what their exact neighborhood will look like in a post-apocalyptic world. And we watched it on Valentine’s Day, no less…) Anyway Contagion didn’t really freak me out because it wasn’t a very good movie. Lots of good actors, I typically like Steven Soderbergh’s work, but this was a miss.

Sweet and Creamy

I was getting a decaf hazelnut iced coffee every morning and spending about $3. Which doesn’t seem like a lot until you start to multiply it out and realize if you make your own ice coffee at work for free with the Flavia machine that is there for the using, you can certainly find other ways to spend that $800 every year. To give the free iced coffee a little more oomph, I was bringing in some Hazelnut creamer from the supermarket. I was trying to ignore all of the junky ingredients until I couldn’t anymore. So I switched to the Natural Bliss line from Coffee Mate. It’s lighter — 20 calories per serving — but more importantly there aren’t any artificial ingredients. I am partial to the sweet cream flavor.


A happy and healthy new year to all the Family Favs readers who are of the tribe. My daughter wanted to know if those were raisins or blueberries in the challah. So there’s a new idea for next year: blueberry challah.

It’s a rainy afternoon so why not bake a little? It’s certainly cool enough to do it — which is odd since just a couple of days ago it was over 100 degrees.

Friends of ours came to visit recently and they came with fresh baked cookies. Oatmeal raisin, to be exact. And every time our friend offered my one, I politely declined. What I didn’t mention, being the hostess that I am, is that I do not like oatmeal raisin cookies. In fact, I do not like cooked raisins in just about anything.

When our friends left, they were nice enough to leave more of the cookies. At some point, I tried one. And guess what? These things are good. A good salty/sweet things happening. So I twisted Larry’s arm and now I am passing his recipe on to you. Here’s another idea from Larry: he said he found this by adding the word “best” to his Google search for “oatmeal raisin cookies.” So there’s another tip for you, courtesy of our pal Larry, and


Whisk together and set aside

      • 2 cups all-purpose flour
      • 1 teaspoon baking soda
      • 1 teaspoon baking powder
      • 1 teaspoon kosher salt

Cream wet ingredients

      • 1 cup unsalted butter, softened
      • 1 cup sugar
      • 1 cup dark brown sugar, firmly packed
      • 2 large eggs
      • 2 teaspoons vanilla

Then stir in

    • 3 cups oats ( not instant)
    • 1 1/2 cups raisins


  1. Preheat oven to 350°.
  2. Whisk dry ingredients; set aside.
  3. Combine wet ingredients with a hand mixer on low.
  4. To cream, increase speed to high and beat until fluffy and the color lightens.
  5. Stir the flour mixture into the creamed mixture until no flour is visible.
  6. (Over mixing develops the gluten, making a tough cookie.) Now add the oats and raisins; stir to incorporate.
  7. Fill cookie scoop with dough.
  1. (Use a #40 cookie scoop; it measures 2 tablespoon of dough) Press against side of bowl, pulling up to level dough.
  2. Drop 2-inches apart onto baking sheet sprayed with nonstick spray.
  3. Bake 11-13 minutes (on center rack), until golden, but still moist beneath cracks on top.
  4. Remove from oven; let cookies sit on baking sheet for 2 minutes before transferring to a wire rack to cool.

George is Back

Last week I brought you the teaser, this week, the whole dang video. It’s George Michael’s new song, and all Kate Moss can manage is to stand around and shake her hair. of course.


I’ve had a zit all week and I am way over it. I used to have this great charcoal mask that I got in Napa that would dry everything right up, but I couldn’t find it. I need to figure something out.

On a much more serious note, sending positive thoughts out to Colorado. Not sure how many people have to die before someone stands up to do something sensible about all of the gun violence. Kudos to Mayor Bloomberg, who seems to be the only politician not afraid to speak out.

Peace to all!

Summer Salsa

July 5, 2012

Happy 4th week everyone! Hope you are enjoying some fun time this week, even if the holiday does fall on a Wednesday. (Boo!) We have the week off and are enjoying seeing family and friends, celebrating our daughter’s 5th birthday, lounging on the beach and of course, eating ice cream! (The official food of summer, really.) The only downside is that I think I have lost the ability to sleep late, which is a bummer, but what can you do. (And I am not blaming my kids here — I just keep waking up by 6:30. :()

Anyway, the other official food of summer is anything grilled, and we have been doing a lot of that too. Fish on the grill is especially tasty. Just pick any thicker, heartier fish so it doesn’t fall apart on the grill — salmon, tuna or mahi mahi are all good. And to make it really come alive, I do a lovely summer salsa:

My Summer Salsa

Mango, Red Onion, Jalapeno Pepper, Tomatoes, Fresh Lime Juice, Salt and Pepper.

Chop in bite sized pieces and mix together in a glass bowl. Serve over fish.

How much of each thing, you ask? That’s really up to you. I typically use a whole mango, half a large red onion, 1 pepper, 2 – 3 medium tomatoes, and the juice from half a lime. BUT if your guests don’t like spicy, I omit the jalapeno and use a green pepper. You can also substitute a couple of peaches for the mango. Two other tips: don’t use fruit or veggies that are overripe and thus too soft. you’ll get mushy salsa. (Frankly, it will taste ok but have horrible presentation.) You want it just before it’s ripe, but of course not too hard because then it will taste bad. And I find it tastes best if you make it an hour or so before and let it co-mingle in the fridge. The flavors really come out.

My other favorite summer foods? Peel and eat jumbo shrimp with cocktail sauce with a generous amount of horseradish, steamers, watermelon and plums. Try eating any of them and not feeling like it’s summertime!

Get naked

I had a facial recently and one of the things she told me was to use higher SPF. She was talking about my face but I am taking it to heart all over. SPF 30 at minimum, and I even got some 50. The sun is strong. And I have come to the conclusion that the only way to truly get it everywhere it needs to be is to put it on when you’re naked, before you put your bathing suit on. This goes for your kids too. That way you don’t worry about it getting on anything, and all the nooks and crannies are protected. Do it with a friend!


I still find it odd that the DC area as well as Southern NJ were hit with such an awful storm last Friday night with no warning whatsoever. Some people still don’t have power, almost a week later. With the ferocity of storms growing, one would hope with all of the technology out there, someone could come up with a better alert system. And maybe they should start thinking about how to better preserve the electrical grid, but I know this country doesn’t like to invest in infrastructure…but I digress.

Anyway, Happy Birthday America!

Oh, Memorial Day Weekend. It really is a harbinger of great summery things to come, no? Which always gets me thinking about all the things I want to do this summer. Like make a blueberry crisp. Martha Stewart was on the Today show yesterday whipping one up. I haven’t made it yet, but it looked delish:

Blueberry crisp

Recipe courtesy of “Martha’s American Food” cookbook


For the filling:

  • 6 cups (3 pints) fresh blueberries
  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon coarse salt

For the topping:

  • 3/4 cup all-purpose flour
  • 1/2 cup old-fashioned rolled oats (not instant or quick-cooking)
  • 1/2 cup chopped nuts, such as almonds (optional)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon coarse salt
  • 6 tablespoons unsalted butter, softened
  • 1/3 cup sugar


1. Preheat oven to 375 degrees F. Make the filling: Mix blueberries, sugar, cornstarch, lemon juice and salt in a bowl. Transfer to an 8-inch square baking dish.

2. Make the topping: In a medium bowl, stir together flour, oats, nuts, baking powder, and salt. With an electric mixer on medium speed, cream butter and sugar until light and fluffy. Stir flour mixture into butter. Using your hands, squeeze topping pieces together to form clumps.

3. Sprinkle topping evenly over filling. Bake until filling is bubbling in center and topping is golden brown, about 1 hour. Transfer to a wire rack and let cool 30 minutes before serving.

You know what else I want to serve for dessert this summer? Big, ripe strawberries and a bowl of freshly whipped cream. It’s light, it’s sweet — just right for after a summer barbecue. We went out to Sparks steak house last week and a third of the desserts on their menu were different berries with their homemade whipped cream. After a big meal, it sounded divine.

Membership Rewards

We’ve joined many museums over the years because we feel it’s nice to support them, and if we go a lot, it can save money on entrance fees. More and more, I feel the museums are offering nice amenities that make it even more worthwhile to join. At the Metropolitan, they recently opened up on a Monday, typically their day that they are closed to the pubic, for a members-only day. As a member, you got to tour some of their most in-demand exhibitions (The Stein Collection; Prada and Schiaparelli at the Costume Institute) without the crowds, and in the foyer they offered cocktail tables and cookies and drinks. Plus 20% off in the store. Very civilized! MoMA offers family mornings on Saturdays where kids do art scavenger hunts and have a continental breakfast before the museum opens to non-members. And if your husband watches the kids, you can sneak off and go through some of their recent exhibits in peace. So the next time you visit your local museum, wherever you are, take a look at what a membership gets you. Chances are it’s much more than free admission, you can feel great about supporting the institution, and that you’ve enriched your family’s life that much more!


Um, maybe it could stop raining right about now?! I can’t believe we have to fly to London to escape the downpours! It’s darkening everyone’s mood. Hopefully the long weekend will cheer them up!

Have a good one!

Winter Stoup!

February 17, 2012

I had lunch with one of our fave guest bloggers Denielle yesterday, and I was telling her how this winter I have been very into thick soups for dinner — stoups, if you will, since they’re halfway to a stew, really. I find that they’re hearty enough to satisfy an appetite but not too filling since I tend to eat dinner close to 9pm during the week. Denielle told me that one of her daughters is really into soup. So I feel like this is a good recipe for young and old alike — and it’s easy and healthy, too!

Turkey-Barley Vegetable Soup

(Serves 4)

Brown 1/2 pound ground turkey in olive oil in a saucepan; remove.

To the saucepan add 1 each: chopped onion, carrot and stalk celery and cook, stirring often, til softened.

Return the turkey to the saucepan and add 6 cups chicken broth (I use fat free and low sodium) and 1/2 cup pearl barley; season with salt and pepper.

Simmer until the barley is tender. Stir in 3 cups chopped baby spinach.


It keeps well in the fridge so you can easily double the recipe and have it for it a couple of meals, or even it bring it into the office for lunch.

Keeping the Funny Alive

Because really, you’ve gotta laugh!

Here are 2 more recent posts of my pieces for

Grammys My Kids Could Win

Top 9 Reasons Why Beyonce is an Awesome Mom


My kids are off next week and I am taking a few days off and I could not be more excited…plus my husband and I are doing a belated Valentine’s celebration of dinner at Blue Hill and a concert of Mates of State at Le Poisson Rouge. Fun all around!

I hope you have something good planned…enjoy the long weekend!


Happy New Year!! I hope all of you got what you wanted for the holidays, whatever that might be. My gift that keeps on giving is that my plantar fasciitis returned in my right foot…ouch! This is the lasting trauma from my 2 pregnancies (besides my two kids, but that’s another story!! ha ha)…But foot pain aside, let’s start the year off with a recipe, shall we?

My kids love mac and cheese — and let’s face it, I do too — but the one from a box can get tired. I like this recipe which I found on Epicurious (a great app for your iPad, fyi) because it tastes rich and delicious, but the copious amount of carrots gives it a hearty splash of vitamin A. Serve it on its own or as a side dish with some chicken. My kids loved it, my nephew loved it, and my husband and I loved it too…Bake it til it gets crispy on top — that’s what I’m talkin’ about:

Carroty Mac and Cheese

  • 2 cups whole wheat macaroni (I had trouble finding whole wheat — so I just used regular)
  • 2 1/2 cups coarsely grated carrot (about 8 small)
  • 3 cups grated sharp cheddar cheese
  • 1/4 cup (1/2 stick) unsalted butter, cut into pieces
  • 3/4 cup sour cream
  • 1/4 cup whole milk (I used skim and it tasted fine)
  • 2 large eggs
  • 1 teaspoon kosher salt
  • 3/4 teaspoon mustard powder
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup finely grated parmesan cheese

1. Preheat oven to 400°F and grease an 8-inch square baking pan. Arrange a rack in the top third of the oven.

2. Cook macaroni according to package instructions in a large pot of salted boiling water; add carrot 3 minutes before pasta is finished cooking; drain well.

3. While pasta is hot, stir in all but 1/2 cup of the cheddar and the butter. In a bowl, whisk together the sour cream, milk, eggs, salt, mustard powder, and pepper. Fold mixture into the pasta.

4. Scrape the mixture into the prepared pan. Sprinkle the remaining cheddar and the parmesan over the top. Bake until the casserole is firm to the touch and golden brown, about 30 minutes.

Man Candy

File this one under sheer beefcake, but I figure for the guys it will give you some inspiration for getting your 2012 off to a fit start, and for the ladies, well, thank me later…

Click here for David Beckham’s new ad campaign…


Well the east coast plummeted about 40 degrees in one day — global warming, anyone? But it was good while it lasted. My knee and now foot injury has definitely got me bummed out that I haven’t been able to work out as much as I am used to, but I am going to make a concerted effort to get back to full form. I’ll let you know how it goes.

Also, I have to give a shout out as it is our SECOND ANNIVERSARY!! Yay Family Favs! For 2012, there will be at least one brand spankin’ new post a week…and more when the inspiration hits me. The best thing may be to subscribe if you haven’t already, and that way a new post will be delivered straight to your in-box…no need to keep checking back.

Thanks for your support!

Peppadew For Your Thoughts

December 9, 2011

We haven’t had a recipe in a while, and now that the East coast weather has finally turned to what it should be in mid-December (i.e. COLD), something hearty and tasty is in order. Luckily guest blogger Michelle is here with a good one:

I found this great recipe for Chicken Scarpariello in Food & Wine Magazine.  I’d never heard of or tried Chicken Scarparello before, but the picture looked delicious and the recipe seemed simple.  The recipe uses jarred Peppadews, sweet-spicy picked peppers from South Africa rather than the traditional bell pepper.  I found my jarred  Peppadews in Whole Foods.  Here is the recipe:

8 small skinless, boneless chicken thighs (2 lbs)

All-purpose flour, for dusting

½ cup extra-virgin olive oil

8 garlic cloves, halved lengthwise and lightly smashed

4 rosemary sprigs (I used 1 ½ teaspoons of dried cracked rosemary)

2 cups chicken stock or low-sodium broth

2 tablespoons fresh lemon juice

2 tablespoons unsalted butter

½ cup Peppadew peppers

1. Season the chicken with salt and pepper and dust with flour.  In a large skillet, heat the oil until shimmering.  Add the chicken and cook over high heat, turning once, until browned and crusty on both sides, about 10 minutes.  Add the garlic and rosemary and cook for 3 minutes, until the garlic is lightly browned.  Transfer the chicken to a platter, leaving the rosemary and garlic in the skillet.

2.  Add the stock to the skillet and cook over high heat, scraping up any browned bits, until reduced by half, about 5 minutes.  Add the lemon juice and butter and swirl until emulsified. Return the chicken and any accumulated juices to the skillet.  Add the peppers and cook, turning the chicken until coated in the sauce, about 3 minutes.  Transfer the chicken and sauce to the platter and serve.

Serve with crusty bread to sop up the juices.  It goes well with a hearty red wine.

I love finding something that’s so easy, unique and delicious.  Hope you try it and agree.