Chicken Stroganoff

There comes a moment in cooking when you realize you’re a cooking nerd. Ok, admittedly I pretty much already knew that. But making this meal last night, as I stood their whisking the warmed chicken stock into the butter and flour, I got excited. I got really excited. It was thickening perfectly. No lumps. It just all came together exactly how I wanted. After the week I had been having (and it was only Tuesday), this little task made me positively giddy. Of course, my family looked at me like I was loco for being so excited about something as mundane as a roux. What can I say? I happily concede to the fact that I’m a cooking nerd. 

Tonight, I’d like to share with you one of my favorite comfort foods. I hope it brings you as much joyfully nerdy moments as it does me.

Ingredients:

1 ½ lbs boneless, skinless chicken thighs, cut into thick slices or chunks
Salt (to taste)
Black pepper (to taste)
½ tsp paprika
¾cup flour (divided)
Canola oil (I used olive oil)
10 oz cremini mushrooms, sliced (save yourself some time and buy the ‘shrooms that are already sliced)
4 Tbs unsalted butter
2 shallots, finely chopped
2 cloves of garlic, minced
3 cups chicken stock, warmed (I use the low sodium)
Sour cream to taste (the recipe called for 3 Tbs, but that’s just not enough for me, I used at least 1/3 cup. Add as much as you would like)
Egg noodles (I use what I have on hand, this time it was penne)

Preparation:

Cook pasta according to package directions.

Add chicken pieces to a bowl and sprinkle with salt, pepper, and paprika; add ¼ cup of flour and toss everything to coat well.

Heat a large skillet to medium-high heat and drizzle with 3-4 Tbs of your chosen oil. When the oil is hot, work in batches to sear the chicken until golden brown on all sides. As the chicken is browned, remove from pan and set aside. Don’t worry if it’s not quite cooked through, it will finish when added back to the sauce.

Once all chicken has been browned, add a touch more oil if needed and the mushrooms. Sauté until golden brown and somewhat caramelized. Remove with a slotted spoon and add to chicken.

Reduce heat to medium-low and add unsalted butter; once melted add shallots and garlic and sauté until aromatic. Sprinkle remaining ½ cup of flour, stirring it into the butter until a soft paste forms. Slowly add the chicken stock, whisking continually to avoid lumps and allow the sauce to thicken.

Add the chicken and mushrooms back to pan and simmer for 3-4 minutes, turn heat off and stir in sour cream. Serve mixed with cooked noodles.

Wine Pairing Suggestions:

Chardonnay
Pinot Grigio
Pinot Noir
Sangiovese
Sauvignon Blanc

Serves: 4-6

Total time: 45 minutes

*Derived from The Cozy Apron
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Chicken Stroganoff


Cheeseburger Macaroni

This recipe was not a hit with the family. D doesn’t like meat. Berto doesn’t like cheese. The Hubs doesn’t like ground meat or cheddar cheese. Sigh. This meal, to me, was wonderful! I do believe, though, it had less to do with the actual meal than with the fact this dish is true comfort food and it’s been over 100 degrees here in Cali. Maybe dinner would have been more successful had I just served ice cream. Hmmm, things to ponder . . .

Ingredients:

1 Lb ground beef (I Texas Longhorn beef from the farmer’s market and it cooked up similar to ground turkey, but still had a wonderful beef flavor)
1 1/2 cups hot water
2 cups milk
2 cups whole grain elbow macaroni (or whatever you have on hand, I used penne)
1 1/2 cups shredded cheddar cheese (I can see any number of types of cheese being used and it being wonderful)

Seasonings:

1 1/2 Tbs cornstarch
3 tsp paprika
1 1/2 tsp onion powder
1 1/2 tsp garlic powder
1 1/2 tsp salt
1 1/2 tsp sugar
1/2 tsp black pepper

Preparation:

Heat a large skillet to meidum high and brown meat. Once cooked, drain any fat that remains.

While meat browns, mix together seasonings in a small bowl. When drained, return meat to skillet and add seasonings, stirring to combine. Pour in hot water, milk, and pasta. Bring to a boil. Cover, reduce heat and simmer for 10-12 minutes, or until pasta is cooked.

Stir in cheddar cheese until melted. Remove from heat and let stand for a few minutes until sauce thickens.

Serve immediately with melty garlic bread and a crisp salad.

Wine Pairing Suggestions (because no matter the dish, we always need wine)

Barbera
Pinot Gris / Pinot Grigio
Sauvignon Blanc

Serves 6

Total time: 25 minutes


*Derived from FoodFanatic


Another Weeknight Pasta

I know, I can hear everyone now, “Another weeknight pasta?!  How many weeknight pastas does one needs?  Aren’t they really all the same??”  Like Sugar Skulls, I can never have to many weeknight pasta recipes.  Somehow, there is always a little twist.  And quite frankly, everyone has those, “Oh man, I don’t want to make dinner, nor do I know what to make for dinner” moments.  Weeknight pasta is the perfect solution and it’s simple!  I don’t like simple – said no one ever.

Ingredients:

8 oz uncooked pasta (any small shape that you’d like, I used a mix of what I had on hand)
1 Tbs olive oil (such as my new fave, garlic extra virgin olive oil by Sciabica’s)
1 lb lean ground beef (I use 90%, but 80% is great, too.  Or sub with chicken)
1/2 onion, minced
2 tsp dried oregano (if you haven’t tried LiteHouse freeze-dried herbs, I urge you to.  Run, don’t walk, to your local market and check out all of the options they have)
1 tsp minced garlic (as always, pre-minced, such as Spice Island)
28 oz crushed tomatoes (I love Cento)
2 cups beef broth (helps boost that meaty flavor)
1 can (6 oz) tomato paste (yes, you finally get to use the WHOLE can!!)
1 tsp sugar
1/8 tsp salt
Parmesan cheese for topping.

Preparation:

Cook pasta according to package directions.

In a large skillet, heat olive oil to medium high.  Add beef, onion, and garlic.  Cook until onions are translucent.  Add crushed tomatoes, broth, tomato paste, oregano, salt, and sugar.  Stir well.  Reduce heat; simmer, covered, for 20 – 25 minutes.  Drain pasta and add back to the pot.  When sauce is done, slowly add sauce to pasta, stirring to mix thoroughly.  Top with pasta and serve with warm, crusty bread.

Wine Pairing Suggestions:

Barbera
Malbec
Pinot Noir
Sangiovese

Total time:  About 40 minutes

Serves 6

Another Weeknight Pasta

Another Weeknight Pasta

*Original Serves-4 Recipe

Creamy Leek and Mushroom Pasta

I have a very good friend who is vegetarian. I’m not. But because of this friend, I’m always on the lookout for vegetarian dishes. A lot of them make me think of her. This is one of those dishes. Enjoy!

Ingredients:

2 Tbs olive oil (one of my best, best friends Agbeko, gave me this amazing garlic olive oil.  I use it for everything now.  Check them out at SunshineinaBottle.com)
2 large leeks, white & light green parts only, thinly sliced and rinsed (I thought I had leeks, but I didn’t. To sub I diced a large yellow onion. Yes, it changes the flavor of the dish, was still awesome, though)
1 lb sliced mushrooms, I used cremini and sliced baby bellas (save yourself some time and buy pre-sliced)
3 cloves of garlic, minced (another time saver is to buy it in a huge jar, such as that by Spice Island)
1 cup low sodium chicken broth (for truly vegetarian, use vegetable broth)
1 cup heavy whipping cream
1/2 cup shredded parmesan
1/4 cup chopped fresh parsley
1/2 tsp salt, or to taste
1/8 tsp pepper, or to taste
1/4 tsp crushed red pepper flakes (optional. I opted out)
12 oz Angel hair pasta
Parmesan for serving

Directions:

Cook pasta according to package directions.

Heat olive oil in large skillet over medium heat. Add leeks (or, as in my case, onions) and garlic, sauté 2 minutes. Add sliced mushrooms and sauté until softened, 6-7 minutes.

Stir in broth and cream. Allow mixture to simmer 5-7 minutes, until thickened. Stir in parmesan and parsley, stirring until cheese is melted. Add salt, pepper, and crushed red pepper flakes. Taste and adjust seasoning.

Drain pasta and return to pot. Slowly add creamy mushroom mixture. Toss to coat. Serve immediately with additional parmesan, fresh ground pepper, and parsley.

Wine Pairing Suggestions:

Albariño

Chardonnay
Pinot Noir
Rioja

Serves 8 large / 5-6 small

Prep time 10 mins / total time 30 minute

I have a very good friend who is vegetarian.  I'm not.  But because of this friend, I'm always on the lookout for vegetarian dishes.  A lot of them make me think of her.  This is one of those dishes. Creamy Leek and Mushroom Pasta *Derived from Kitchen Daily Ingredients: 2 Tbs olive oil 2 large leeks, white & light green parts only, thinly sliced and rinsed (I thought I had leeks, but I didn't.  To sub I diced a large yellow onion.  Yes, it changes the flavor of the dish, was still awesome, though) 1 lb sliced mushrooms, I used cremini and sliced baby bellas (save yourself some time and buy pre sliced) 3 cloves of garlic, minced (another time saver is to buy it in a huge jar, such as that by Spice Island) 1 cup low sodium chicken broth 1 cup heavy whipping cream 1/2 cup shredded parmesan  1/4 cup chopped fresh parsley 1/2 tsp salt, or to taste 1/8 tsp pepper, or to taste 1/4 tsp crushed red pepper flakes (optional.  I opted out) 12 oz Angel hair pasta Parmesan for serving Directions: 1) Cook pasta according to package directions 2) Heat olive oil in large skillet over medium heat.  Add leeks (or, as in my case, onions) and garlic, sauté 2 minutes. Add sliced mushrooms and sauté until softened, 6-7 minutes. 3) Stir in broth and cream.  Allow mixture to simmer 5-7 minutes, until thickened.  Stir in parmesan and parsley, stirring until cheese is melted.  Add salt, pepper, and crushed red pepper flakes.  Taste and adjust seasoning. 4) Drain pasta and return to pot.  Slowly add creamy mushroom mixture.  Toss to coat.  Serve immediately with additional parmesan, fresh ground pepper, and parsley. Enjoy! Serves 8 small portions / 5 large Prep time 10 mins / total time 30 minute

*Derived from Kitchen Daily

On Top of Old Smokey Meatballs

All covered with cheese, I lost my poor meatball, when somebody sneezed.  But it’s ok because I made tons!  These meatballs were so easy to make and quick.  Such wonderful flavor!  And one of things that attracts me to a recipe is the ability to really make it your own.  Change it up some. Use spicy Italian sausage for a kick. Or, add your favorite hot sauce to regular Italian sausage. Instead of Italian seasoning, how about the Mexican Blend I always use with some fresh cilantro?  Add ginger and teriyaki sauce, served over steamed rice, for an Asian flavor.  Oh, how about subbing the bread crumbs with finely ground potato chips, shredded cheddar cheese and BBQ sauce.  Tailgate anyone?  So, let everyone sneeze as much as they want, you’ve got meatballs covered!

Ingredients (Meatballs Only):

16 oz pkg premium pork Italian sausage
1/3 cup plain dry bread crumbs
¼ cup finely chopped onion
¼ cup grated Parmesan cheese
1 egg, lightly beaten
¼ tsp freshly ground black pepper

Preparation:

Preheat oven to 375°. Mix ingredients until blended (the best way is to don some gloves and dive right in).

Shape meat mixture into 2″ meatballs and place on a baking sheet.  Either spray with nonstick spray, or as I did, line with parchment paper.

Bake meatballs 15 minutes or until done (when they reach 160°).  Serve with your favorite pasta sauce (such as my  Busy Mom’s Spaghetti and Meatball – but ignore those meatballs, just this once, and go back another time to try those!)

Wine Pairing Suggestions:

Barbera
Grenache
Malbec
Pinot Noir
Sangiovese

Serves 6 (with pasta & sauce)
Prep time: 15 minute; Cook time: 15 minutes

On Top of Old Smoky Meatballs

On Top of Old Smoky Meatballs

*Derived from Jimmy Dean

Baked Ziti

I have an almost irrational obsession with baked ziti.  And I can pinpoint exactly where it comes from.  It was, I’d say, wow, about 10 years ago.  My wonderful Hubs (who was not my  Hubs yet) invited a coworker to go to dinner with us.  We went to Pasta Pomodoro in Rockridge (amazing outside seating with equally amazing heaters).  I very clearly remember ordering the very rich and creamy baked ziti.  When the waiter brought our food and said, “baked ziti?” I watched in dumb-founded amazement as Hector said, “Yes, right here.”  Right here?!??  “No, RIGHT HERE!!!” I silently screamed.  I don’t even remember the non-baked ziti dish I ended up with that night.  How could I?  It wasn’t baked ziti.  Ever since that fateful evening I have been on a baked ziti quest.  Each variation of a recipe that I try gets put in the “never again” pile, the “hmm, give it one more try” pile, or THIS could be the ONE” pile.  I made this ahead for our Tahoe trip.  My dad loved it, which is a whole other story, but got it added to the THIS could be the ONE pile.  🙂 

Ingredients:

16 oz dry ziti pasta
1 small / medium onion chopped (depends on preference)
1 lb extra lean ground beef (can sub turkey or chicken)
2 (26 oz) jars pasta sauce (such as Classico Tomato & Basil)
6 oz sliced provolone cheese
1 1/2 cups sour cream
6 oz mozzarella, shredded
2 Tbs grated Parmesan

Preparation:

Add ziti to slightly salted boiling water.  You want to cook to al dente because this dish will go in the oven.

Over medium – high heat, in a large skillet, sweat onions until soft, add ground beef.  Once browned, add pasta sauce and simmer 15 minutes.

While simmering sauce, preheat oven to 350°.  Spray a 9×13″ baking pan with nonstick spray.  Layer 1/2 of the ziti, provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture.  Top with grated Parmesan cheese.

Bake 30 minutes, or until cheeses are melted

Wine Pairing Suggestions:

Barbera
Chianti
Malbec
Pinot Noir
Sangiovese

Serves 10
Total time: 1 hour

Baked Ziti

Not a great picture, we got busy in Tahoe and I forgot to take another when cutting into it!

*Derived from AllRecipes.com

Tortellini with Creamy Mushroom Sauce

My kids love, love, love cheese ravioli.  Every time we go to Mary’s Pizza Shack that’s what they both order.  Well, Daniela being Daniela has to add, “No sauce.  And not a dot of cheese on top!”  At least my girl know what she likes!  This is like that, but so different.  It totally satisfies their craving for cheese rav, but gives the adults a better meal than feeling like they are eating just buttered pasta.  And I must be doing something right because D did not once say to me, “And NOT a dot of cheese!”  

Ingredients:

1 lb sliced cremini mushrooms (if you are not buying the pre-sliced already, start now!)
1 Tbs olive oil
2 1/2 cups chicken broth
1 (15 oz) jar Alfredo sauce (such as Classico)
12 oz dried cheese tortellini (I used Barilla and loved it)
Salt and pepper to taste
1 cup grated Parmesan cheese
2 Tbs minced fresh basil

Preparation:

Cook tortellini according to package directions.

Add olive oil to large skillet heated to medium.  When heated, add mushrooms and cooked until reduced by about half.  When mushrooms reduced by half, add broth, Alfredo sauce, salt and pepper.  Reduce heat to low and simmer, stirring occasionally, until heated through.

Drain pasta.  If your pan is large enough, add the pasta in batches, stirring to combine between each batch.  If not, once drained, return pasta to pot and add sauce in batches, stirring to combine in between.

Serve with your favorite  veggie, maybe broccoli.  Don’t forget the garlic bread!

Wine Pairing Suggestions:

White Burgundy
Chardonnay
White Bordeaux
Alboriño

Serves: 4
Total time: 40 minutes

 

Tortellini with Creamy Mushroom Sauce

Tortellini with Creamy Mushroom Sauce

*Derived from America’s Test Kitchen – Slow Cooker Revolution