Saturday, July 28
Tender chicken meets savory mushroom white sauce.Yum! This stroganoff is most delicious! I love how quickly this meal comes together and it tastes like you've spent hours in the kitchen slaving over it.
1/2 cup finely chopped onion
2 T butter
8 oz. button mushrooms thinly sliced
2 large boneless skinless chicken breasts sliced into bit sized pieces
1 cup chicken stock or broth
1/4 t black pepper
1/4 t garlic powder
3 T flour
1 C sour cream
In a sauce pan over medium heat sauté chicken and onion in butter. When chicken is about half way done add sliced mushrooms. Continue cooking until chicken is cooked through and mushrooms are tender. Add chicken broth, pepper and garlic powder and simmer on low heat for about 5 min. In a separate bowl, combine and flour and sour cream, mixing until flour is thoroughly incorporated with the sour cream. Increase heat to medium-high and add sour cream and flour mixture to the chicken. Continue stirring as the sauce thickens for about 1 min and then decrease heat to low. Toss your favorite pasta with the sauce or serve sauce over the pasta.
2 medium zucchini thinly sliced
1 T canola or olive oil
pepper and garlic powder to taste
Slice zucchini and place oil, pepper and garlic powder in a nonstick pan sautéing over medium heat until zucchini softens to your preference. I prefer an almost crisp tender. Serve alongside the chicken stroganoff.
Thursday, July 26
Combine chili powder, garlic powder and 1/4 teaspoon salt on a plate. Dredge fillets in the spice mixture to coat. Heat oil in a large nonstick skillet over medium-high heat. Add the fish and cook until just opaque in the center, gently turning halfway, 5 to 7 minutes total. Divide among 4 plates.
Saturday, July 7
This Chicken Chop Suey recipe was one of my first posts back in 2012 and as you can see from the below picture was in serious need of an updated look. Lesson learned: taking pictures in a dark apartment late at night make for less than ideal photos. As one of my popular posts I've kept the recipe the same but added in a couple healthy substitutions!
Recipe adapted from Eating Well
Chicken Chop Suey
Yield: 4 Servings
So what I really wanted was Cosi's flatbread pizza. If you haven't tried it, it’s this thin flat bread that has this delightfully buttery and crisp crust and soft and chewy middle. At the restaurant they open the flat-bread sandwich style, spread the toppings and toast. Delicious! Well I searched the internet high and low looking for that signature bread recipe but it appears they have done a superb work at keeping their little gem a secret. So I went to plan B and thus the Chicken Focaccia Pizza was born. I began making a focaccia dough seasoned it with rosemary and then spread my toppings, chicken, green peppers, onions, fresh tomatoes and a blend of Havarti and mozzarella cheeses. Wow! This is the pizza of the year in my book. My focaccia crust had the perfect texture, slightly soft and chewy in the middle with a nice crisp as you bite in.
*The crust ingredients are provided by Sabrina G. You can check out her complete recipe at: All Recipes
· 3 1/2 cups all-purpose flour
· 1 teaspoon white sugar
· 1 teaspoon salt
· 1 tablespoon active dry yeast
· 1 cup water
· 2 tablespoons vegetable oil
· 1 egg
· 3 tablespoons olive oil
· 1 teaspoon dried rosemary, crushed
***As a note, this crust does a fair amount of rising when baked. If you desire a thinner, crisper crust I suggest splitting the dough between 2-14inch pans. Another option is to use all the dough on 1-14inch sheet and then slice the baked dough open face before placing your pizza toppings.
When the crust has risen as directed, pre-bake the crust at 400F for approximately 10 minutes or until the crust is lightly browned on the sides.
To prepare chicken. Cut 1 large chicken breast in half and then butterfly. Place 1 tablespoon of oil in a cast iron skillet and cook chicken on medium heat turning and flipping chicken until no longer pink and cooked through.
Spread your favorite sauce over the prebaked crust, following with the chicken. Next spread the cheese blend and finally top with the onions, peppers and tomatoes. Bake for an additional 10 minutes or until cheese is bubbly and golden brown.
|Chicken and Veggies|
Sunday, July 1
I should add to the title "Beef Stroganoff-for the rushed poor man" I love that this dish is incredibly quick to prepare and uses common pantry food items. The green pepper adds a nice crunch while the sour cream gives it that recognizable creamy stroganoff feel. I used whole wheat pasta shells but any pasta will taste great.
1 16oz box of whole wheat pasta shells
1 lb ground beef
1/2 medium onion chopped
1/2 large green pepper chopped
1 chicken bullion cube
1 1/2 cup hot water
1 cup sour cream
1 T plus 1t flour
Cook pasta according to package and drain.
In a skillet on medium heat cook beef and onion until beef is cooked through. Dissolve chicken bullion in water and add to beef mixture. Stir in peppers and season to taste with garlic powder and black pepper. Allow mixture to simmer on low heat for a couple minutes until peppers have slightly softened. Combine flour and sour cream together and stir into the beef and pepper mixture until combined. Toss hot pasta with sauce and serve.