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No. 519Recipe Card Posted on by — Leave a comment

Grilled Chicken With Parsley & Olive Salsa

Grilled Chicken With Parsley & Olive Salsa | Bijouxs Little Jewels

Extra-crispy grilled chicken thighs are bathed in a lush Parsley & Olive Salsa, rich with olives, fresh chili and lemon-another Little Jewel from the Bijouxs Kitchen.

GRILLED CHICKEN

The real key to this recipe is cooking the chicken until the skin really crispy and brown, this helps the chicken hold up to this rich salsa.

Grilled Chicken With Parsley & Olive Salsa | Bijouxs Little Jewels

PARSLEY & OLIVE SALSA

The definition for salsa is “A spicy sauce of chopped, usually uncooked vegetables or fruit, especially tomatoes, onions, and chili peppers, used as a condiment”. That seems to ring true for this lively sauce. I saw the sauce here and wanted to try it, but of course you need to be a member to see the recipes, it’s that way all over-no more free online. In fact, I too had to move to a Membership Collection for my 500+ recipes, the website costs have really sky-rocked.

USE WHAT YOU HAVE

This is such a great start to the New Year, cleaning out the refrigerator/freezer! A no waste tactic to use what I already have on hand-a lesson from my favorite book “An Everlasting Meal” by Tamar Parker. I use her wonderful way with on-hand vegetables, as in my Autumn Roasted Vegetable Salad Recipe No. 245. Worth a look.

BIJOUXS NO.1

For this recipe I reworked my favorite raw olive sauce recipe, and my FIRST ever post on the website, Summer Tomato Sauce which I still use on regular meal rotation. I created this current sauce as close to the one I wanted. The jalapeño is what keeps this in the spicy salsa family!

 

Grilled Chicken With Parsley & Olive Salsa |Bijouxs Little Jewels

Crispy chicken is bathed in the Parsley & Olive Salsa and served family style on a platter. I add to this with a simple green salad and a scoop of chocolate gelato for dessert. Simple.

Beautiful Food by Design from the Bijouxs Kitchen. I invite you to sign up for the Collection Membership and don’t forget to sign up for the Bijouxs Recipe Newsletter Link at Sidebar-never miss a Little Jewel!

 

 

No. 515Recipe Card Posted on by — Leave a comment

Small Batch Sheet Pan Eggs

Sheet Pan Eggs | Bijouxs Little Jewels

Morning ready is simple with Small Batch Sheet Pan Eggs, the newest little jewel.

SHEET PAN EGGS

A quick bake the night before assures you of weekday of 4 servings of Small Bath Sheet Pan Eggs, ready to go. I took a full-sheet pan eggs recipe, and reduced the size to serve 4-perfect small family weekday or workweek breakfasts.

Customize the add ins to suite your own tastes. I like using leftover salad, greens, chives, and chunks of Parmesan cheese.

These eggs are easy to prepare the night before. Bake the eggs in the 1/8 sheet pan for about 15 minutes for 4 perfect servings, cover and store in the regrigerator. In the morning remove slices and warm gently in the microwave or low oven.

Sheet Pan Eggs | Bijouxs Little Jewels

GRAB & GO BREAKFAST

The Sheet Pan Egg squares are a great grab and go breakfast. A nice alternative to a slice of toast. They boast a serving of protein and greens all in one convenient square.

Sheet Pan Eggs | Bijouxs Little Jewels

 

Small Batch Sheet Pan Eggs another Little Jewel from Bijouxs Membership Collection.

No. 514Recipe Card Posted on by — Leave a comment

Welcome Bijouxs Collection Membership

Bijouxs Collection Membership

Welcome to change. Since 2009 Bijouxs Little Jewels has been bringing you hundreds of my favorite recipes from my personal collection for free along with ad-free experience. I will continue to provide beautiful & simple recipes for the home cook.

THE COLLECTION MEMBERSHIP

New to the Bijouxs Little Jewels blog is the Membership Collection. The quickly changing world of social media created great changes within the blogging and all content websites. You may have noticed that almost all major websites require a subscription to view their content. This in part is due to the costs to run a blog/website, including fees for servers, and all technical peripherals and needed tech to support a blog/website platform. All of this has made it cost prohibitive to provide you with free recipe content. 

TEN YEARS OF RECIPES

Change is the only thing that is consistent. I have been proud to provide you for over 10 years free content and an ad-free experience. The Bijouxs Membership Collection will continue to bring you access to all 500+ recipes for a small membership fee. It’s $35, the price of a cookbook, for a 1-year subscription.* You also won’t have to go searching for or lug a heavy cookbook in the kitchen. Less clutter and we can save some trees.

BEAUTIFUL FOOD BY DESIGN

To my many loyal readers over the past 10 years, I thank you for your support! I also now thank all of you who subscribe to my independent project. Memberships will ensure the continuation of the Bijouxs Little Jewels from the Kitchen as you know it and love it. I will be updating things in the coming weeks.

For now, I thank you all!

*Non-refundable

No. 513Recipe Card Posted on by — Leave a comment

Pappa al Pomodoro

Pappa al Pomodoro | BijouxsLittle Jewels

This simple soup is my year-round favorite, often made with canned San Marzano tomatoes when the fresh tomatoes disappear. Pappa al Pomodoro is a true Little Jewel.

THE RIVER CAFE

One of my favorite soups, hand down. I first tried this Italian classic in, of all places, London at the famed Rogers and Gray restaurant the River Cafe. I can not define the simplicity of this classic Tuscan Soup, but the flavor of that journey remains. This is really what Italian rustic cuisine is all about.

TOMATO & BREAD SOUP

What could be more basic that tomatoes, garlic and olive oil, built into a satisfying soup using day-old rustic bread. Italian genius. Tomatoes, fresh or canned, are simmered with garlic and olive oil, then day old rustic bread is added at the end to create an amazing bowl of soup. I think this about as close as food served in Italian homes.

SIMPLE AND RUSTIC

Chefs Roger and Gray created a window into Italian cuisine. The restaurant and their classic cookbook “Italain Country Cookbook” 1995 is one every home cook needs to have on their shelf. More than just a cookbook is speaks to a way of life and beautiful cooking in Italy. Nothing goes to waste.

 

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