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Wednesday, October 22, 2014

Chicken with Balsamic Mushroom Cream Sauce

This is an excellent weekday dish. We both really enjoyed the flavors and the sauce is just divine!

Chicken with Balsamic Mushroom Cream Sauce

1 package of skinless chicken thighs (or chicken breasts, whatever you have)
1 12 oz. package sliced baby bella mushrooms
1 medium onion, sliced
~3 tbls. unsalted butter
1 clove garlic, minced
2 tbls. balsamic vinegar
salt and pepper
1 cup heavy cream
1/2 cup low sodium chicken broth
pecorino romano cheese, freshly grated


In a medium pan over medium heat, but in 2 tbls. of butter and the onion slices. Season with a little salt and pepper. Cook while stirring every so often until the onions are caramelized and have a nice brown to them (about 20 minutes or so). At the very end of the cooking process, throw in the garlic and turn off the heat. Set aside for the sauce.


Season the chicken with salt and pepper. Lightly brown in a saucepan over medium heat with a pat of butter. After lightly browning on both sides, remove to a plate.


Pour the chicken broth in the empty pan and scrape up any little bits with a rubber spatula. Allow this to simmer for 5 minutes. Next, add the sliced mushrooms, balsamic vinegar, heavy cream and a little more salt and pepper if you like. Allow this to lightly simmer for 5 minutes while stirring. Return the chicken to the pan and cook for an additional 15-20 minutes or until chicken is cooked through.


Remove and plate the chicken. Now add the onions/garlic and the grated cheese into the sauce, stir around until cheese is melted and then pour sauce over chicken. I served this with brown rice and butter beans.



Notes: Husband and I both thought the sauce was really flavorful and delicious. The sauce is also very good mixed in with the rice. Happy bellies! Enjoy!


Monday, October 13, 2014

Delicious Pumpkin Bread

I have never made pumpkin bread before, but I wanted to try something new. And it's fall y'all! I know everyone gets on the pumpkin spice latte train, but this is pumpkin bread and it's going to knock your socks off. I don't care what anyone says. Fall/Pumpkin train wins on this recipe!

Pumpkin Bread

1/2 cup sour cream
1/2 can pumpkin puree
1 cup sugar
1 1/2 cups flour
1 tsp. baking soda
1+ tsp. cinnamon
1/2+ tsp. nutmeg
1 stick unsalted butter
1 tsp. salt
1 tsp. vanilla extract
2 large eggs

Soften butter and mix sugar in together until well incorporated. Add the eggs and combine.

In a separate bowl, mix together flour, baking soda, cinnamon, nutmeg and salt. Then combine the dry ingredients with the sugar/butter/egg mixture. Add in the pumpkin puree, sour cream and vanilla and gently incorporate.


Preheat oven to 350 and lightly spray a loaf pan. Pour batter into pan and bake for 50-60 minutes until a knife inserted in the middle comes clean. Cool for about 10-15 minutes before cutting and serving.



This would be delicious with your morning coffee...or morning Diet Coke. If you love Diet Coke like me.


Notes: This bread is awesome! It is so light and the texture is wonderful. I even gave it to the local tire dealership because they fixed my busted tire for free!!! Spreading good karma! This pumpkin bread just seems like a part of fall. Try it for yourself! I am sure you won't be disappointed.


Tuesday, October 7, 2014

Veg All Casserole

I never had this dish until I met my husband and his family. It seems to be a staple for holiday meals at their table. He loves it and I make it for him as a treat every so often. I happen to like it now too! Give it a try if you haven't before!

Veg All Casserole

1 can no salt added Veg All, drained
1 can diced water chestnuts, small dice
1/2 sweet onion, diced
1 cup cheddar cheese, grated
1/2 cup mayonnaise
Ritz crackers, crumbled for topping
1-2 tbls. melted butter

Prep the ingredients. 


Combine the Veg All, water chestnuts, onion, cheese and mayonnaise in a large bowl. Lightly spray a small casserole dish and pour the mixture into the dish. Evenly sprinkle the crumbled crackers on top and drizzle the melted butter over the crackers.


Preheat the oven to 400 and cook uncovered for about 30 minutes. 
Allow to cool about 5 minutes and enjoy!





Total Time: 40 minutes
Servings: 4-6

Notes: Originally, this recipe makes a lot more, but I cut it in half for just the husband and myself. If you've got more folks, feel free to double it. The leftovers are gone in a flash at our house. This recipe has certainly grown on me and I make it several times a year now! Enjoy!

Thursday, September 25, 2014

Easy Jambalaya

Having grown up on the Gulf Coast, I certainly love the flavors and staple dishes of the area. I know this may seem like a slap in the face to traditional jambalaya, but this is a great and EASY alternative. I am not a spokesperson for Zatarain's; they just happen to make a really simple and yummy box of rice and spices. With that being said, enjoy this tasty jambalaya and take in the flavors of the Gulf Coast. Eating this makes me miss and love New Orleans at the same time!

Easy Jambalaya

1 box Zatarain's low sodium jambalaya mix
1/2 yellow onion, diced
1 green bell pepper, diced
1 jalapeno, diced
1 can diced tomatoes (no salt added), partially drained
olive oil
about 13 oz. Conecuh sausage, sliced (or any meat you prefer)

In a medium-large pot, lightly saute the pepper and onion in olive oil. Next, cook according to the package directions and add 2 cups of water and the rice mix to the same pot. Stir to combine. Bring this to a boil and then down to a simmer. Add the sausage and cook for about 15 minutes. Add in the diced tomatoes and jalapeno.


Continue to simmer and stir (so the rice doesn't stick to the bottom) until the rice is tender.


Serve warm with a few dashes of hot sauce and enjoy!!!



Notes: I LOVE jambalaya. Add in what you like! Chicken, shrimp, okra, whatever...it's all good! The one variation I like to do is add some peeled and deveined shrimp at the very end of the cooking process. Just add them right on top and cook until pink. It will only take about 5 minutes or so. Enjoy!!

Servings: 4+
Total Time: about 40 minutes

Wednesday, September 10, 2014

Chicken Tetrazzini

Oh man, this stuff is goooooood. I couldn't stop eating it. Maybe because I'm a pig, but maybe it was just delicious.

Chicken Tetrazzini

~1-1.5lb. chicken tenderloins, cut into 1" chunks
1 yellow pepper, diced
1 bell pepper, diced
1/2 yellow onion, diced
1/2 jar roasted red peppers, drained and diced
8 oz. angel hair pasta
1 can cream of mushroom and chicken soup
1/2 of the above soup can filled with milk
8 oz. package sliced mushrooms
italian seasoning
garlic powder
pepper
paprika
dried basil
red pepper flakes
EVOO
~2 cups shredded colby jack cheese



Drizzle some EVOO into a medium sized skillet over medium heat. Pan sear the chicken chunks with heavy amounts of all the seasoning listed. (The dish can turn out really bland if you do not season enough.) Cook just until the chicken is slightly browned. Maybe about 10 minutes, turning to brown all sides. Remove from skillet to a plate.


Put all the vegetables into the same skillet and sweat on medium-low heat until softened. Add the mushrooms and brown for about 5 additional minutes. Add more spices if you want. I think I added a small shake of garlic powder on the veggies.


While the vegetables are softening, boil the pasta according to package directions until al dente. (I used angel hair pasta, but you could use spaghetti noodles or something different if you want.) Drain the pasta and douse briefly with cold water.

Lightly spray a large casserole dish and add the chicken, pasta, cream of mushroom and chicken soup, and 1/2 soup can full of milk. Gently combine this. Then add the vegetables and combine. When you have it mixed fairly well, sprinkle the shredded cheese on top. Bake uncovered at 350 for about 35 minutes. Allow it to stand 10 minutes or so before serving.




Servings: 8-10
Time: 1+ hour

Notes: NOM NOM NOM! Lots of leftovers to enjoy!! This would also be a great dish to bring to a potluck. Enjoy! 

Tuesday, September 2, 2014

No Meat Mexican Casserole

Time to get your vegetable and Mexican fix!!

No Meat Mexican Casserole:

1 red pepper, diced
1 green pepper, diced
1 cup frozen corn
1/2 red onion, small dice
cumin
chili powder
salt and pepper
corn tortillas (I used about 6)
10 oz. can enchilada sauce
1/2 can refried beans (or more if you like it with lots of beans)
1 bag shredded mexican cheese blend
optional: one jalapeno, diced

First, chop all your veggies. I forgot to add a jalapeno in the mix, so add a jalapeno if you want. If you pre-chop all your veggies, this really takes no time at all to come together.

Place red and green pepper, onion and corn in a large non-stick skillet over high heat with no oil. You want to roast the vegetables. Sprinkle with your desired amount of cumin, salt, pepper and chili powder. I went a little heavy on the chili powder here.


Allow it to cook (without stirring) about 5-7 minutes and then shake the skillet to allow roasting on all sides. Do this about 15 minutes total, until you reach desired color. Remove from heat.

Preheat oven to 400 and spray a medium casserole dish. Pour a thin layer of enchilada sauce in the bottom of the dish. Next layer the corn tortillas. You can use a pizza cutter to help cut pieces to fit the dish.


 In a medium mixing bowl combine the refried beans with a tablespoon of water to make it a little easier to spread. Spread this over the tortillas.


The rest is easy. Top the beans with half of the vegetables mix, then enchilada sauce, then a layer of cheese.


Top this with another layer of tortillas, the rest of the vegetables, enchilada sauce and top with cheese.


Cover and cook for 20 minutes. Then I removed the foil and cooked it for another 5 minutes. Let it stand about 5-10 minutes before serving. (It's a little gooey, but delicious!) Serve with favorite toppings. Sour cream, cilantro, guac...you know the drill.



Notes: Husband added some Tabasco on top, but cleaned his plate. I ate a good helping with sour cream and the rest will be leftovers! This is a great no-meat option and definitely yummy! Enjoy!

Servings: 6

Thursday, August 21, 2014

Homemade Ranch Dressing

Have you ever read the ingredient list on a bottle of ranch dressing? I mean, I'm not starting a campaign against Hidden Valley or Kraft, but there is a lot of weird stuff listed. I have to say, this homemade stuff is definitely better than the store bought kind. Give it a try!!

1 cup Duke's mayonaise
1/2 cup sour cream
~1/4 cup fresh flat leaf parsley
~1/4 cup fresh dill
handful of fresh chives, rough chop
1 tsp. white vinegar
1 clove garlic, minced and smashed into a puree
1 tsp. worcestershire sauce
healthy dash of Tabasco (or your favorite hot sauce)
1/4 cup 2% organic milk (or 1/2 cup for thinner dressing)
dash of paprika


Put everything into the food processor and combine on low. 


Taste for adjustments


I think this is a good base recipe, but some people may prefer more or less of certain flavors in their ranch dressing. Store in a mason jar.


Add more or less herbs according to your taste. I like the herb flavoring, so I tend toward a little more of those.




Notes: After a day in the fridge my dressing was pretty thick. It still tasted good, but next time I may add a little more milk to thin it out. I think I was a little hesitant to make it too watery. Oops! But still delicious!