SEPTEMBER 2014 Bright and Cheerful Kitchen Ideas PAINT HALL OF FAME Our 25 favorite shades THE ULTIMATE GUIDE TO COLOR 101 Fast, Easy Ways to Freshen Up Any Room BARGAIN BUYS! (STARTING AT $9) plus 30-Minute Skillet Suppers, Prize Pie Recipes, and More This stool comes in 150 colors!
Starting at just $6,000, it s easy to find your AWAY. When you go RVing, AWAY is closer and more affordable than you might think. FOLDING CAMPING TRAILER TRUCK CAMPER TRAVEL TRAILER EXPANDABLE TRAVEL TRAILER Rachel Hardage Barrett Editor-in-Chief Executive Editor Steele Thomas Marcoux Managing Editor Amy Lowe Mitchell Design Director Eva Spring EDITORIAL Style Director Jami Supsic DEPUTY editor Caroline Collins McKenzie assistant Managing editor Caitlin Murphree Miller COPY CHIEF Katie Bowlby editorial ASSISTANT Jeanne M. Lyons editorial intern Rachel Wilson STYLE & MARKET DECorating editor Page Mullins SPORT UTILITY RV FIFTH-WHEEL TRAVEL TRAILER TYPE B MOTORHOME TYPE C MOTORHOME ART deputy art Directors Erynn Hedrick Hassinger, Jennica Johnstone Digital Imaging Specialist Ken Pecca PHOTO Photo editor Mackenzie Craig ONLINE senior web editor Lauren Matthews associate web editor Michelle Profis web intern Madison Alcedo project manager, Country living fairs Crystal LaFond Simon CONTRIBUTING EDITORS Marsha Bemko, Katherine Cobbs, Sarah Dill, Marcia Dixey, Helaine Fendelman, Jessica Leigh Hester, Bradley Nesbitt, Melinda Page, Rozina Portelli, Genevieve Sterbenz, Catherine Strawn, Serena Thompson, Mike Wolfe editor emeritus Rachel Newman editorial Office 205-795-8200 TYPE A MOTORHOME For subscription orders and inquiries, log on to service.countryliving.com; or write to Country Living, P.O. Box 6000, Harlan, IA 51593 Snap a photo of this tag with your smartphone to find an RV dealer, watch videos, and more.
Crispy Chicken Thighs with Peppers and Salsa Verde come & get it! 30-Minute Skillet Suppers prop styling by heather chontos. These hearty weeknight recipes offer maximum flavor with minimal cleanup. Recipes and Food Styling by Marian cooper cairns Photographs by romulo yanes countryliving.com september 2014 89
(See photo on page 89) Crispy Chicken Thighs with Peppers and Salsa Verde total time 20 minutes 1 1 /4 cups low-sodium chicken broth 1 (5.8-ounce) box roasted garlicand-olive oil couscous 2 teaspoons vegetable oil 6 large skin-on, bone-in chicken thighs, trimmed (about 2 3 /4 pounds) 1 1 /2 teaspoons kosher salt 3 /4 teaspoon freshly ground pepper 3 medium colorful bell peppers, cut into 1 /2-inch-thick strips 1 /2 medium sweet onion, sliced 2 garlic cloves, thinly sliced Caper Salsa Verde (see below) 1. Preheat oven to 425 F. Bring broth to a boil in a 12-inch cast-iron skillet. Pour over couscous in a medium bowl; cover and set aside. 2. Heat oil in skillet over medium-high heat until very hot. Sprinkle chicken with salt and pepper. Place chicken in skillet, skin sides down, and cook 10 minutes or until skin is browned and crispy. Turn chicken over and cook 4 minutes. Transfer chicken to a plate; discard drippings. 3. Sauté peppers and next 2 ingredients 3 minutes. Arrange chicken on top of peppers, skin sides up. Bake at 425 F for 10 minutes or until done. 4. Fluff couscous with a fork. Serve chicken and peppers on couscous, and top with desired amount of salsa. Caper Salsa Verde Stir together 1 /4 cup chopped fresh parsley, 1 /4 cup chopped fresh basil, 1 finely chopped green onion, 1 /4 cup extra-virgin olive oil, 2 tablespoons coarsely chopped capers, and 1 1 /2 tablespoons fresh lemon juice. Season to taste with salt and pepper. Per serving: protein: 29 g; fat: 20 g; carbohydrates: 26 g; fiber 3 g; sodium: 744 mg; cholesterol: 132 mg; calories: 400. Herb-Garlic Crusted Flank Steak with Pan-Roasted Grapes working time 28 minutes total time 28 minutes 2 teaspoons chopped fresh thyme 2 teaspoons chopped fresh rosemary 1 large garlic clove, minced 1 1 /2 teaspoons kosher salt 3 /4 teaspoon freshly ground pepper 1 (1 1 /2-pound) flank steak 2 tablespoons olive oil, divided 3 cups assorted halved and whole grapes 2 shallots, chopped 1 to 2 tablespoons white balsamic vinegar 1 /2 cup freshly crumbled blue cheese 1. Combine first 5 ingredients. Rub steak with herb mixture. Heat 1 tablespoon oil in a large, heavy skillet over medium-high heat. Cook steak 6 to 7 minutes on each side or until desired degree of doneness. Remove and cover loosely with foil. 2. Reduce heat to medium. Add remaining 1 tablespoon of oil to pan, and sauté grapes and shallots 5 to 6 minutes or until grapes just begin to soften. 3. Remove from heat, and let stand 1 minute. Stir in vinegar and season with salt and pepper to taste. 4. Slice steak against the grain into thin slices. Arrange on a serving platter, spooning grapes and cheese over meat. Sprinkle with additional fresh herbs if desired. Serve with mashed potatoes. Per serving: protein: 39 g; fat: 22 g; carbohydrates: 24 g; fiber: 1 g; sodium: 728 mg; cholesterol: 110 mg; calories: 446. Seared Grouper with Corn, Zucchini, and Tomato Sauté total time 20 minutes 4 (6-ounce) grouper fillets (or other firm fish such as halibut, cod, or salmon) 1 teaspoon kosher salt 1 /2 teaspoon freshly ground pepper 2 tablespoons olive oil 2 medium zucchini, halved lengthwise and sliced 1 large shallot, chopped 1 1 /2 cups fresh yellow corn kernels (2 large ears) or frozen wholekernel corn 2 garlic cloves, minced 1 1 /2 cups halved cherry tomatoes 2 tablespoons cold butter, cubed 1 /4 cup torn basil leaves 1. Sprinkle fish with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Cook fish 4 minutes on each side until browned and cooked through. Remove and keep warm. 2. Sauté zucchini and shallot 4 minutes or until crisp-tender. Stir in corn and garlic, and sauté 2 more minutes. Reduce heat to low, and stir in tomatoes, butter, and basil, cooking until butter is just melted. Season with salt and pepper to taste. Spoon vegetables onto serving plates, and top with fish. Per serving: protein: 37 g; fat: 15 g; carbohydrates: 17 g; fiber: 3 g; sodium: 391 mg; cholesterol: 78 mg; calories: 348. 90 countryliving.com september 2014 91
Sweet Potato Kale Frittata total time 30 minutes 6 large eggs 1 cup half-and-half 1 teaspoon kosher salt 1 /2 teaspoon freshly ground pepper 2 cups 1 /2- to 3 /4-inch-cubed sweet potatoes 2 tablespoons olive oil, divided 2 cups firmly packed chopped kale 1 /2 small red onion, chopped 2 minced garlic cloves 3 ounces goat cheese, crumbled 1. Preheat oven to 350 F. Whisk together eggs and next 3 ingredients. 2. Sauté sweet potatoes in 1 tablespoon hot oil in a 10-inch ovenproof nonstick skillet over medium heat 8 to 10 minutes or until potatoes are tender and golden; remove and keep warm. Sauté kale and next 2 ingredients in remaining 1 tablespoon oil 3 to 4 minutes or until kale is wilted and tender; stir in potatoes. Pour egg mixture evenly over vegetables, and cook 3 more minutes. Sprinkle egg mixture with goat cheese. 3. Bake at 350 F 10 to 14 minutes or until set. Per serving: protein: 14 g; fat: 21 g; carbohydrates: 21 g; fiber: 3 g; sodium: 461 mg; cholesterol: 301 mg; calories: 325. 92 countryliving.com september 2014