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


Glazed Salmon

It’s been so long since my last post, and it’s not as if I stopped cooking. No, I’ve still been plugging away, cooking the majority of our dinners. And, I’ve been trying some wonderful recipes! My heart, however, just hasn’t been into blogging. Sometimes updating my blog, after everyone is quietly snuffling in their beds, can be difficult. Sometimes I just want to read. Sometimes I want to get lost in Pinterest. Sometimes I want to check in with my FB friends. Or play Hay Day. Sometimes that is the hard part of being a full-time wife and mom, as well as working outside the home full time. But, as winter sheds it’s coat (yes, we have a Cali version of winter) and spring dawns anew, we can all feel somewhat reborn. Throw aside what has been holding you down, sit outside and soak up the sun. Take a walk and marvel at what beauty springtime brings. Ride a bike and feel the warm breeze  on your face. Ahhh, to start anew. It’s a wonderful thing!

What better way to pay homage to spring than wild caught salmon? Don’t get me wrong, I can eat salmon year-round. But there is something about salmon that speaks to warmer weather.

Ingredients:

1 tsp packed light brown sugar
1/2 tsp kosher salt
1/4 tsp cornstarch
1 1/2 – 2 lbs skin-on salmon filet
Pepper to taste
1 tsp vegetable oil
1 recipe glaze (below)

Glaze:

3/4 tsp coarse sea salt
1/4 cup brown sugar
1/4 cup maple syrup

Preparation:

Adjust oven rack to middle position and heat oven to 300°. Combine brown sugar, salt, and cornstarch in a small bowl and set aside. Heat oil in a 12″ oven-safe nonstick skillet over medium-high heat until just smoking. Place salmon, flesh side down, in skillet and cook until well browned, about 1 minute. Using tongs, carefully flip salmon and cook on skin side for 1 minute.

Remove skillet from heat and evenly spoon glaze over salmon. Transfer skillet to oven and cook until fillets register 125° (for medium-rare) and are still translucent when cut into, about 7 to 10 minutes. Serve immediately.

Wine Pairing Suggestions:

Chardonnay
Grenache
Pinot Gris / Pinot Grigio
Sangiovese
Sauvignon Blanc

Serves: 4

Total time: 30 minutes

*Derived from America’s Test Kitchen

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Glazed Salmon


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


Crispy Chicken Bites

You know how sometimes in life you just happen upon something and it turns out to be so amazing you are STILL talking about it?  Like the “Cowie” that I bought for my niece when she was two.  Cowie is a stuffed Precious Moments cow that I bought on the clearance table outside of a Hallmark store. I know I didn’t pay over $5 for him (if even that), and I had no idea the impact Cowie was going to have on Alyssa.  Lys immediately started carting Cowie everywhere with her.  I can’t tell you how many times my sister had to turn the car around because Lys had forgotten Cowie somewhere.  How Cowie was in Lys’s backpack through each and everyday as she navigated elementary and junior high school.  Well, Lys is now in high school.  I don’t think Cowie is still tucked away in her backpack, and I know that’s because my sister cannot repair Cowie anymore.  He’s too thread bear and been repaired too many times before.  So, Cowie rests at home now, waiting for the moment Lys will get home and hold him in her hand again. This recipe, admittedly somewhat less dramatic, is like that amazing purchase you make and can’t get over.  When I found this recipe, I read it, I rolled it around in my mind.  Thinking of ways to make it mine. This dinner was THE dinner of the week, if not the month!

Ingredients:

For the Sauce:

3 cloves garlic
1/3 cup honey
2 Tbs soy sauce (I always opt for low sodium)
2 Tbs barbecue sauce (check out Sweet Baby Ray’s Original)
1 tsp fish sauce
1 tsp white wine vinegar
1/2 cup water

For the Chicken:

1 lb boneless / skinless chicken thighs, cut into bite size pieces
1/2 cup flour
3 eggs
1/2 cup panko
Oil for frying

Preparation:

To make the Sauce:

Add all sauce ingredients to a small saucepan and bring to a boil.  Reduce heat and simmer until sauce starts to thicken. Set aside until the chicken is done.

To make the Chicken:

Add flour to a gallon Ziploc bag.  In a small, shallow dish (I usually use a Tupperware type dish), whisk eggs together.  In a second gallon Ziploc bag, add the panko.  To bread chicken, first add several pieces to the flour.  Shake your money-maker for all it’s worth!  Then dip the chicken in whisked eggs.  Finally, add chicken to panko Ziploc bag and again, shake it.

Add oil to a large, nonstick frying pan. Heat to medium high. Cook chicken in batches for 6-8 minutes or until golden and crispy. Chicken should be cooked through.

To Assemble:

Add cooked chicken back to pan and pour sauce over, coating chicken thoroughly.  Serve over rice and enjoy!

Wine Pairing Suggestions:

Albariño
Chenin Blanc
Fume Blanc
Pinot Gris / Pinot Grigio
Sauvignon Blanc

Serves 4 small portions. For lunch tomorrow, double the chicken and adjust everything else

Total time:  About an hour and half

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*Derived from Nora Rušev

Italian Breaded Chicken

Cool Update – Last night I was out of mayo (I know, right?!) so I used sour cream instead.  I got the wrinkled nose from the Hubs, “Sour cream??” nervous laugh “Um, should be interesting”, “talk about changing the taste.”  Well you know what?  It was really good.  It so was good that my son (who is 7!) asked to have it for lunch the next day.  Gasp!  What?!?!  You want something other than PB&J??  Be still my beating heart. 

Tuesday night was one of those nights, I had taken chicken out of the freezer, but what to do with it?  I’ve been cooking a lot of chicken lately.  I was sure my family would run screaming from the house if they were presented with yet more chicken.  I knew I’d have to really make something different.  Something that they wouldn’t turn their noses up at, but wasn’t my “Go To” chicken, or even resembled it.  While perusing my saved recipes on Pinterest, I cam across this amazing chicken dish from allyskitchen.com.  Ally’s Kitchen serves the chicken with Knorr® Italian Sides™ – Alfredo Broccoli.  I did not.  I served mine with a refrigerated alfredo sauce found in the refrigerated section of the store, so I am leaving that portion off of my post.  What an incredibly moist, flavorful chicken!  Everyone loved it, no one ran screaming from the table, and no cute little noses turned up in protest.  Enjoy!

Italian Breaded Chicken

Italian Breaded Chicken

Ingredients:

4 boneless, skinless chicken breast halves (I used thighs, I find them much more flavorful and they stay more moist than breasts)
1/2 cup light mayonnaise
1 1/4 cup Italian seasoned bread crumbs

Preparation:

Preheat oven to 425°.  Brush chicken with mayonnaise, then coat with bread crumbs.  Line a cooking sheet with aluminum foil (be sure to spray with cooking spray, I forgot and left behind some of the topping) or parchment paper.

Bake chicken 20 minutes, or until cooked through.  Turn chicken over after about 10 minutes.

Wine Serving Suggestions:

Chardonnay
Pinot Gris / Pinot Grigio
Pinot Noir
Sangiovese
Sauvignon Blanc

Serves: 4

Total time: 30 minutes

Italian Breaded Chicken

Italian Breaded Chicken

*From Allyskitchen.com

Go To Chicken

We all have a “go to” recipe.  It’s a must for the days when the evening gets away from you, for when you are trying to do too many things at once, for when cooking seems like too much.  This chicken is so incredibly easy, so incredibly tasty.  I’m sure you’ll add it to your “go to” list as well.  PS – This is not healthy my friends, just a warning.

Ingredients:

2 sticks butter
Juice of 2 lemons
1/4 tsp salt
4 tsp minced garlic
4 Tbs worcesteshire sauce (such as Lea & Perrins)
4 skinless, boneless chicken thighs
4 whole chicken legs (original recipe calls for 24 whole chicken thighs, but that’s too much for us. I’ve adjusted it to please the adults, by adding the thighs, as well the kids, who get the drummies)

Preparation:

Preheat oven to 450°.  Line baking sheet with aluminum foil.

Melt butter in a saucepan.  Add lemon juice, salt, garlic, and Worcestershire sauce and stir.  Set aside.

With metal tongs, dip chicken one by one into the butter mixture and place on baking sheets.  Once all of the chicken is coated and on the baking sheet, take a pastry brush and give them another coating of mixture.

Bake for 30 – 35 minutes, turning them over and basting one more time after about 15 minutes.  For more color, turn on the broiler for a couple of minutes.  Remove when golden brown.  Serve immediately with rice or potatoes.

Wine Pairing Suggestions:

Chardonnay
Pinot Gris / Pinot Grigio
Pinot Noir
Sangiovese
Sauvignon Blanc

Serves 4 – 6

Total time:  40 minutes

Go To Chicken

Go To Chicken

*Derived from Ree Drummond’s Spicy Roasted Chicken Legs

Lemon Garlic Roast Chicken

It seems like lately I’ve had those, “This recipe says what?? How am I going to do that??” only because when preparing my menu I haven’t thoroughly read the recipe.  This is one of those times.  I pulled a great looking recipe from Annie’s Eats on Pinterest.  I quickly scanned the ingredients, no worries there.  And that is where I went wrong.  The recipe called for marinating 2 hours.  Yes, I gave the kids a snack but not a great enough snack that I could add 2 hours to the dinner prep.  Sure, we could get more homework done in that 2 hours, but dinner would be ready at bedtime!  So, below is what I came up with by morphing two recipes together.  And wow, it was a huge hit!

Ingredients:

2 small lemons; zested and juiced
2 cloves minced garlic
2 tsp each thyme and crushed rosemary
1 tsp Kosher salt
4-6 Tbs olive oil
2-4 lbs bone-in, skin-on chicken thighs or drumsticks (I used mostly drumsticks)

Preparation:

Preheat oven to 425°.  Combine garlic, lemon zest and juice, herbs, salt, pepper, and olive oil in a large ziplock bag.  Add chicken and move it around in plastic bag to ensure even coverage.  Let sit for about 20 minutes (enough time to start your side dishes).

Remove chicken from marinade and place in a baking dish lightly coated with non-stick cooking spray.  Use the marinade to brush over the top of each piece.  Bake for 50 – 55 minutes, until skin is well-browned.  Let stand for 10 minutes and then transfer to a serving platter.  Garnish with lemon slices.

Wine Pairing Suggestions:

Chardonnay
Pinot Gris / Pinot Grigio
Riesling
Sangiovese
Sauvignon Blanc

Serves: 6

Total Time: 1 hour

Lemon Garlic Roasted Chicken

Lemon Garlic Roasted Chicken

*Derived from Annie’s Eats and Our Best Bites