Mediterranean Chicken Skillet with Zucchini, Chickpeas, Olives and Tomatoes

Mediterranean Chicken Skillet with Zucchini, Chickpeas, Olives and Tomatoes - Chew Nibble Nosh

Fast, fresh, and healthy.

That’s exactly what this meal is, and I love that something so colorful and fresh can come together this quickly and taste so darn good.

I’d made this meal before, and we’d really enjoyed it, so I decided to make it again and actually remember to take pictures (#foodbloggerproblems) so that I could share it with you.  As I was getting my ingredients together, I quickly realised that I was in a bit of a pickle.

Greek Pasta Salad with Shrimp, Tomatoes, Zucchini, Peppers and Feta

Green Pasta Salad with Shrimp Tomatoes Zucchini Peppers and Feta - Chew Nibble Nosh

It’s hard to believe that summer is already winding down.  My girls start school a week from now, but I know a lot of kids that have already started…and a few that don’t start until after Labor Day, so those of you in that category can just ignore my end of summer talk for a while.  What a summer we’ve had.  I fully intended on this summer being a little less busy than last summer, when I felt like I was constantly going, going, going.  Well…it didn’t happen.  We had a busy, but wonderful, summer and it’s flown by in the blink of an eye.

Chicken Marengo with Creamy Lemon Polenta

Chicken Marengo with Creamy Lemon Polenta - Chew Nibble NoshThis is one of those meals that helps bridge the transition from Winter into Spring.  Like I said before, I’m pretty much over the heavy cold-weather food right now.  I’m ready for light, Spring, warm weather flavors.  Despite being ready for Spring, we never know exactly what Mother Nature is going to throw our way this time of year.  This dish has a hearty, warm-your-soul depth to it, but some bright, fresh, light flavors of warmer months that I’m currently craving.  It’s a cozy dish, but not heavy at all…just full of flavor.

I started by sauteing some diced prosciutto in a bit of olive oil.

The Preserved Lemon Project Part 2: Moroccan Chicken Tagine with Olives, Preserved Lemons and Couscous

About a month ago, after years of saying “I’m going to do that”, I finally got around to preserving some lemons.  If you haven’t read the previous post about the beginnings of the Preserved Lemon Project, you can find the post here.  Basically, I set a goal for myself to recreate some wonderful Moroccan cuisine that I was lucky enough to sample a while back.  Preserved Lemons are a staple in Moroccan cooking.  Without the lemons, my previous attempts were just kind of “Meh”.  I was eager to try again, using authentic ingredients.

Baked Greek Olives

There’s a running joke in the movie “Mermaids” about how Cher’s character, a busy, half crazed mother of two girls (Hmmm…that sounds familiar), only feeds her girls appetizers for dinner.  The only cookbook she’s ever opened  is called Fun Finger Food.  As a teenager, I thought that was hilarious.  Who would do that?  As an adult, I totally appreciate it.  I love when I’m at a party or get together and there’s just a spread of appetizers to munch on!  I think this is one reason why I love holiday parties and open houses so much.  Munchies are often the main course!