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


Meatballs in Beef Gravy

I’m a meat and potatoes kind of girl.  And gravy, well, that just puts it over the top for me!  Gravy makes everything that much better. Like bacon, or something being deep fried. You hear gravy and you just have to go with that option!  This is no exception to the rule. And sorry my friends, this just isn’t one of those healthy dishes. But I know you weren’t expecting that, what with “meatballs” and “gravy” in the name. So, let’s all sit back, ignore the calorie / fat content and just enjoy!

Ingredients:

2 Tbs olive oil
1 Tbs butter
1 small chopped onion (time saver: use frozen or pre-chopped in the produce section)
8 oz sliced mushrooms (time saver: buy the pre-sliced mushrooms in the produce section. Go with your favorite.)
5 Tbs all-purpose flour
1 pinch cayenne (I omitted because my kids are still getting used to spicy heat)
2 cups low-sodium beef broth
3 tsp Worcestershire sauce (this ingredient adds such a rich flavor to almost everything, even Checks mix!)
3 Tbs ketchup
2-4 tsp beef bouillon powder (I didn’t have the powder, so I used the jarred “Better than Bouillon”, you’ll want to go with the least amount as it tends to get salty)
1/4 tsp fresh ground black pepper
1/4 cup sour cream
kosher salt (option and to taste)

For Meatballs:

1 lb ground beef (mix what you like, chicken, turkey, pork)
1 egg, lightly beaten
1 Tbs minced garlic (time saver: buy the jarred minced garlic)
1/3 cup milk
1/3 cup dried bread crumbs (I used Italian seasoned to add more flavor)
1/3 cup grated Parmesan (or more, you can never have too much cheese)
1 1/2 tsp season salt (I use Lawry’s)
1/2 tsp fresh ground black pepper
2 tsp dried parsley flakes (such as Litehouse)

Preparation:

Mix all meatball ingredients in a large bowl. Shape mixture into 1″ balls.

Heat oil and butter in large skillet over medium-high heat (be sure to use a deep skillet to hold in the gravy with the meatballs). Add meatballs in two batches and brown until just about cooked through, turning frequently for even browning.

To skillet, with about 3 tbs of fat remaining, add onion and saute until softened, scrape any brown bits that have accumulated in the skillet.  Add mushrooms and cooking, stirring until softened.  Add flour, stir 1 minute.

Slowly add beef broth, bring to a boil whisking constantly until smooth, bubbly, and thickened. Add Worcestershire sauce, ketchup, and black pepper; bring to a simmer.  Add beef bouillon powder or ‘Better than Bouillon’ and ketchup (can add more if desired).

Add meatballs and simmer, uncovered, 20-25 minutes.  Stir frequently. Season with salt to taste if needed.

At the end of cooking, stir in sour cream until combined and heated through.  Serve over mashed potatoes, pasta, or rice.

Wine Pairing Suggestions:

Cabernet Franc
Cabernet Sauvignon
Malbec
Merlot
Sangiovese

Serves 4 medium portions

Total time: 1 hour

Serves4

Derived from: Kittencalskitchen / Food.com

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

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

Beef Teriyaki & Vegetables

It has been so long since I’ve updated my blog. Life has been incredibly hectic. Am I the only one looking forward to summer? A little less hussle to get out the door before school starts each morning will be nice. I’ll still need to go to my office, but just taking away that stresser will be nice.

It has been HOT in Cali this week! When it’s hot I like to make quick dishes that don’t require a lot of heat. This is just that dish, and the bonus, I used my rice cooker!

Ingredients:

2 cup carrots sliced thin (I used the precut carrots in the produce section)
2 cup snow peas (just the name cools me off!)
1/2 cup terijaki sauce (your favorite bottled will do just fine)
3 tsp corn starch
6 tsp vegetable oil divided
12 oz sirloin tip steak thinly sliced against the grain into strips (you could even purchase the already sliced carne asada in the meat department.  Also, feel free to sub chicken if prefered.)
4 scallions diced, whites and greens seperate (I omitted b/c the kiddos would have crinkled their cute little noses)
Small pinch red pepper flakes (omitted for the same reason as above)
8 oz sliced mushrooms (purchase presliced in the produce section)
8 oz mixed sweet bell peppers cut into strips (red, yellow, and / or orange)

Preparation:

Either cook rice in rice cooker or according to package directions.  While rice is cooking, prep all other ingredients.

Stir cornstarch into teriyaki sauce and set aside.  In a wok or heavy bottomed pan, over very high heat, place one teaspoon of oil and let it get smoking hot.  Add beef (can divide into two portions for even browning) and brown on both sides (about 1 minute) and remove to a bowl.  If browning beef in two batches, add next teaspoon of oil, allow to get smoking hot, brown second half of meat, remove to same bowl.  Let pan get smoking hot again, add third teaspoon of oil add carrots and snowpeas.  Cook until crisp / tender, 4-5 minutes.  Add pepper flakes, mushrooms, and peppers.  Stir and cook for 3-5 minutes, until slightly cooked but still a little crunchy. Return cooked beef.  Stir, keepin heat on high.  Stir teriyaki again and add to pan.  Remove from heat and stir a few times.  Serve immediatlely over warm rice.

Wine Pairing Suggestions:

Beaujolais
Cabernet Franc
Grenache
Merlot
Syrah / Shiraz

Serves 4

Prep time: 15 minutes; Total time: 1 hour

Beef Teriyaki and Vegetables

*Derived from Weight Watchers

Quick Beef Stroganoff

I love beef stroganoff, and it seems that there are so many different recipes out there with the smallest change making a huge change if flavor.  What attracted me, though, to this recipe from Gimme Some Oven was it’s 30-Minute timeframe.  While this did take me a little longer than 30 minutes, it was so worth it!  And between you and me, I think the reason it took longer was completely my scattered fault.  I just can’t seem to get my ducks in a row, and if I finally get them in a row, they certainly don’t stay that way!  There were some substitutions I made to make it a little healthier or I was missing an ingredient.  There are also many ways you can make this healthier, instead of steak, you can use sliced chicken or turkey.  Or, if you are vegetarian, sub mushrooms and use vegetable broth.  All in all, a wonderful weeknight dish!

Ingredients:

1 lb wide egg noodles
4 Tbs butter, divided
1 ½ lb thinly sliced steak (I bought the fajita sliced steak in the meat department.  They also have super thin carne asada style)
1 white or yellow onion thinly sliced (I used a small one, the size depends on your enjoyment of onions)
4 cloves garlic minced (As always, I used the pre-minced from Spice World)
1 lb sliced mushrooms (You can use a mixture of different kinds of added flavor)
½ cup dry white wine (or you can just use more beef broth.  I had the wine, but it fell into my mouth . . . )
1 ½ cups beef broth
1 Tbs Worcestershire sauce (thanks to the kids experimenting, I didn’t have any.  I used A-1 instead and it brought a very nice, unique flavor)
3 Tbs flour
½ cup plain low-fat Greek yogurt (or you can use light sour cream, the yogurt added a different flavor)
Salt and pepper to taste
Chopped fresh parsley, as optional garnish

Preparation:

Cook egg noodles in boiling water according to package directions (Gimme Some Oven recommends actually adding the egg noodles to the water at the same time that the beef broth is added, and this is a perfect recommendation for timing!)

As pasta water is coming to a boil, melt 2 Tbs of butter in large saute pan over medium-high heat.  Add steak in a single layer and season with salt and pepper, let it cook for 3 minutes without turning to get a good sear.  Remove the steak from pan with slotted spoon, transfer to a separate dish.  Discard the cooked butter from the pan.

Return pan to heat and add remaining 2 Tbs butter.  Once melted, add onions and saute for about 3 minutes.  Add garlic and mushrooms, stir to combine.  Continue sauteing an additional 5-7 minutes, or until mushrooms have through and onions are soft.  Add white wine (or broth) and deglaze pan.  Let mixture cook down an additional 3 minutes.

In a separate bowl, whisk together beef broth, Worcestershire (or A-1) sauce, and flour until smooth.  Pour the broth mixture into the pan and stir to combine.  Let simmer for 5 minutes, stirring occasionally.  Next, stir in Greek yogurt (or sour cream) until combined.  Finally, stir in cooked steak.

Serve over egg noodles, garnished with parsley if desired.

Wine Pairing Suggestions:

Cabernet Sauvignon
Malbec
Merlot
Pinot Noire
Sangiovese

Total time: About 40 minutes

Serves 6

Quick Beef Stroganoff

Quick Beef Stroganoff

 *Derived from Gimme Some Oven

Caesar Salad & Pasta Primavera

I am so happy and beyond excited to be able to share my “Guest Blogger” with you today.  I’m going to have to do the typing for her because, well, she’s 5 1/2 and this would take all day.  My youngest foodie D wanted to take a cooking class that was being offered through her school, and I couldn’t think of any reason to say No.  I mean, my little angel girl loves cooking, like her mommy?!?!!  She has always been my little foodie, ready and willing to try anything.  She absolutely adores food and as soon as she finishes one meal, she is already thinking about the next.  On Sunday she was making cookies and I caught her talking lovingly to her dough.  Does it get any better?  I think it just might!  Yesterday was her first day of her cooking class and she came home buzzing with excitement from her class.  They got to eat their food in class, but she also brought a plate home to share with the family.  We all raised our hands in agreement that her food was “super yummy!”  I am pleased to share with you her results.

Caesar Salad

Ingredients:

3 medium heads romaine lettuce; chilled, dry, and crisp
1/3 cup garlic olive oil
2-3 Tbs wine vinegar
1 lemon – halved
2 One Minute coddled eggs
Salt to taste
Dash Worchester sauce
Freshly ground black pepper to taste
6 Tbs grated Parmesan cheese (can add more)
1 cup Caesar croutons

Preparation:

Bring a sauce pan of water to boil.  Gently add eggs and turn heat to low, set timer for 2 minutes.  Remove eggs with slotted spoon or wire mesh strainer.  Cool in cold water and set aside.

Into a chilled salad bowl, break romaine leaves into 2 inch widths.  Drizzle with garlic olive oil and vinegar.  Squeeze juice from lemon over the top.  Break coddled eggs over lettuce, toss many times to ensure everything is thoroughly mixed.  Season with salt, pepper, and Worchester sauce.  Sprinkle with parmesan cheese.  Toss six or seven times until dressing is well combined and every leaf is coated.  Add croutons.  Serve immediately.

Pasta Primavera

Ingredients:

1 lb Italian style spaghetti
1 cup thinly sliced zucchini
1 ½ cup snow peas (can use frozen)
1 cup baby peas (can use frozen)
6 asparagus sliced in 1″ pieces
1 cup sliced mushrooms
1 (16 oz) can peeled tomatoes, drained and chopped
3 Tbs olive oil
Salt and pepper to taste
¼ cup chopped fresh parsley (can sub 1/8 cup if using dried)
2 tsp minced garlic
½ cup freshly grated parmesan
¹⁄³ cup butter
1 cup heavy cream (can sub low-fat milk)
¹⁄³ cup fresh, chopped basil

Preparation:

Cook pasta in large pot boiling water.

Briefly cook the green vegetables and mushrooms in water (or steam).  When crisp tender, refresh by running under cold water.  In large frying pan heated to medium, sauté tomatoes and parsley in olive oil.  Add all of the vegetables and simmer until heated through.

Add cooked pasta, cheese, cream, butter, and basil.  Toss to coat.  Add salt and pepper to taste.

Serve hot, with chilled Caesar salad.

Wine Pairing Suggestions:

Fume Blanc
Grüner Veltliner
Muscadet
Sauvignon Blanc

Both recipes serve 6

Caesar Salad & Pasta Primavera

Caesar Salad & Pasta Primavera