Chicken Stroganoff

Here is a yummy twist to an older standard. I love regular stroganoff but we don’t eat a whole lot of beef here, nor do the boys like mushrooms. This recipe is a great sub for that lovely sour cream sauce you crave but with tender, delicious chicken and pasta instead. This is also a quick week night meal. 30 minutes tops and you’re ready for supper!

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Chicken Stroganoff

4 boneless, skinless chicken breasts, thawed and cut into 1-inch pieces

3 T EVOO, divided

1/4 cup shallots or green onion, sliced thin

1 T flour

1/2 cup white wine

1/2 cup reserved pasta water

1/2 cup sour cream

1/2 cup cream cheese

1 tsp tarragon, dried (1 T fresh)

8 oz. pasta, cooked according to package directions

1. Heat 2 T EVOO in a large skillet and brown chicken pieces until cooked through. Remove from pan and set aside.

2. Add last T of EVOO and cook shallots for 1 to 2 minutes.

3. Deglaze pan with wine and allow to simmer for a few minutes. Reduce liquid by a third.

4. Whisk together flour and pasta water, add to pan. Simmer for several minutes.

5. Stir in creams and the tarragon. Combine well.

6. Add chicken back into the skillet and allow to simmer a minute longer.

7. Toss with (cooked and drained) pasta.

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Creamy Dijon Chicken and Mushrooms over Linguine

This was amazing. I mean it. Like something you’d get at a restaurant. And believe me I am not tooting my own horn here because this is not my recipe; I only adapted it a bit. And truthfully, once you try this you will be able to see how much more adapting you could do, such as mascarpone or parmesan or something along those lines for something a little bit more alfredo. But this was good. Really, really, really good just the way I made it.

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Creamy Dijon Chicken & Mushrooms over Linguine

4 boneless, skinless chicken breasts

salt & pepper

2 T EVOO

1/2 cup white wine

2 cups heavy cream

3 T Dijon mustard

4 cloves garlic, minced

2 tsp tarragon

1-2 cups sliced mushrooms (your choice)

1/4 cup sliced almonds, toasted

1 pkg linguine noodles, cooked according to package directions

1. In a skillet over medium-low, heat EVOO. Salt and pepper both sides of the chicken. Cook with garlic until done. Remove and set aside.

2. Deglaze the skillet with the wine. Allow to simmer for a few minutes, until liquid is reduced by half.

3. Pour in heavy cream, dijon mustard, tarragon, and additional salt & pepper, if desired. Combine well and simmer about 4 minutes, until thickened slightly.

4. Replace chicken in the cream sauce and add the mushrooms. Cover and simmer for about 10 minutes.

5. Cook and drain pasta. Serve chicken and mushrooms with sauce over noodles. Sprinkle toasted almond slivers over the top of each serving.

*Remove lid from skillet and let stand a few minutes if you want the sauce to be a little thicker.

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Tuscan Pasta with Tomato-Basil Cream

This is one of those quick week night meals that tastes like you’ve put a bit more effort into it than you really did. If you’re crunched for time and want a hearty, quality meal, then keep this one on file. All you need are some basic staple ingredients in your freezer/pantry and you can make this in no time.

tuscan pasta

Tuscan Pasta with Tomato-Basil Cream Sauce

1 (20 oz) pkg refrigerated or frozen *cheese ravioli

1 (15 oz) jar sun-dried tomato alfredo sauce

2 T white wine

1 can diced tomatoes, drained

2 tsp basil**

Parmesan cheese

Empty the sauce into a saucepan and use the wine to collect the rest of the sauce in the jar by covering the top and shaking.

Add in the drained tomatoes (or 2 fresh ones, diced) and the basil. **If you have fresh it’ll be about 1/2 cup. Also if you don’t like basil as much as I do and are using dried, you may want to start of with less than 2 tsp, but really, who doesn’t love basil??

Allow all of this to simmer for a bit, about 20 minutes. Stir occasionally.

Cook your pasta according to directions. *I bet mushroom ravioli would be divine in this! 🙂

Drain the ravioli from the pasta water and fold the tuscan sauce into the pasta. Plate it up and sprinkle some Parmesan cheese and extra basil on top.

Enjoy!

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Skinny Cheeseburger Casserole

I’m always surprised at how unavoidably fattening recipes are referred to as “skinny” when in reality it’s just not likely. I mean, yeah you can make a skinny version of a brownie by using apple sauce and avocado instead of butter, oil and eggs, but it’s still gonna have a calorie bang because it is after all a brownie. But I get it, we’re all just trying to indulge in our favorites without all the carbs and calories and fat. Hence the “skinnyfied” version of the cheeseburger casserole.

What I like about this recipe is that it doesn’t use any cream soups, though I always use my own dry cream soup mix, which is a lot healthier and safer than the canned stuff. Instead the cheese is what makes this dish casserole-y (Like how I just make up words?) Believe it or not this (slightly adapted) recipe came via Paula Deen “the stick of butter in every dish” queen.

skinny casserole

Skinny Cheeseburger Casserole

1 lb. lean ground beef

8 oz. wide egg noodles

1/2 cup onion, chopped

1 clove garlic, minced

1 1/2  T worcestershire sauce

1 tsp salt

1/2 tsp pepper

1/2 tsp basil

1 tsp oregano

1 tsp garlic powder

28 oz. canned diced tomatoes, undrained

2 cups shredded sharp cheddar

Sour cream for topping, if desired

1. Preheat oven to 350*. Spray large casserole dish with cooking spray.

2. In a large skillet cook onions, garlic & ground beef until browned.

3. Add worcestershire, salt, pepper, basil, oregano, garlic powder, and tomatoes with juice. Combine well and simmer about 15 minutes.

4. Cook pasta al dente. It will continue to cook some in the oven and you don’t want it mushy.

5. Drain pasta and combine with the meat mixture; mix in 1/2 the cheese. Pour into casserole dish and top with remaining cheese.

6. Bake about 15 minutes, until cheese is melted and bubbly.

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Chicken Enchilada Pasta Bake

Instead of rolling the mixture up in tortillas I decided to make it a one-dish meal by combining everything with some cheesy pasta. Yum!

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Chicken Enchilada Pasta Bake

1 lb. spiral or penne pasta, cooked

3 or 4 boneless, skinless chicken breasts

2 T EVOO

3 tsp southwest seasoning blend*

2 tsp cumin

1 tsp chili powder

1 tsp salt

1/2 tsp peper

1/2 cup bell pepper, sliced thin

1/2 onion, sliced thin

2 gloves garlic, minced

1 (12 oz) jar enchilada sauce

1 T lime juice

1 1/2 cups shredded cheese blend, divided

1. Cook pasta according to package directions. Preheat oven to 350*.

2. In a medium sized bowl, combine the spices (southwest, cumin, chili pepper, salt & pepper). Southwest seasonings is just a combo of chipotle powder, chili powder, brown sugar, and paprika, so you can easily put this together with separate ingredients.

3. Cut chicken up into slices or bite-sized pieces and toss with 1/2 the spice mixture. Heat 1 T EVOO in a large skillet over medium high heat and brown the chicken. Remove and set aside.

4. In the same skillet heat the remaining 1 T of EVOO and cook the onion and peppers until soft. Add garlic for a few minutes longer. You may need to add a bit of water or chicken broth here. I put in about 1/8 cup.

5. Add in the enchilada sauce (I use Trader Joe’s 12 oz. jars but you can use any kind you like) the lime juice, and the remaining spice mixture. Stir well to combine.

6. Stir back in the chicken and add 1 cup cheese until it begins to melt.

7. Mix with pasta and place in sprayed baking dish. Sprinkle remaining cheese over top and bake for about 20 minutes until bubbly and perfect.

This recipe was featured on Tuesday’s Table @ Love in the Kitchen!!

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Turkey Meatballs with Tomato & Roasted Pepper Ragu

If you’ve been following me long enough you know that I have a love/hate thing for meatballs. I love them, but I can’t really make them. Now don’t get me wrong, the taste isn’t the issue. It’s making it into an actual ball that’s my problem. These were wonderful and I enjoyed the whole process knowing that I was feeding my family something equally healthy as much as tasty.

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Turkey Meatballs

1 lb ground turkey

3 slices bread*

1/2 cup milk

1/2 onion, finely diced

1 carrot, peeled and finely diced

1 celery stalk, finely diced

1 large egg

3 T flat parsley, chopped

2 T fresh oregano (or 2 tsp dried)

2 garlic cloves, minced

1 1/2 tsp salt

1/2 – 1 tsp nutmeg (to taste)

1 tsp paprika

1/2 tsp pepper

1/2 cup flour

3 T EVOO

1. Tear the bread up into small pieces and place into bowl. Cover with milk and let stand  until the bread has absorbed the milk. *I used wheat bread which takes a little longer to absorb the milk; about 20 minutes. If using white it should only take about 10 minutes.

2. In a food processor you can throw the onion, carrot, celery and garlic in at once to chop everything up together.

3. In a large bowl combine the turkey meat, soggy bread, diced veggies, egg, oregano, parsley, salt, pepper, nutmeg, and paprika. Using your hands and blend the ingredients thoroughly.

4. Form golf ball-sized balls and roll them through the flour.

5. Heat the EVOO over medium heat. Working in batches cook the meatballs for about 10 minutes, browning them on all sides. *One of my few meatball tricks has always been to put the meatballs into the oven to brown before finishing up in a sauce or other cooking process. This method would work just as well as cooking them in oil. However, it may even be better to do both methods since these particular meatballs are so mushy. Next time!

6. Place browned meatballs into sauce and simmer for 20 minutes.

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Tomato and Roasted Pepper Ragu

1 red bell pepper

1 yellow bell pepper

3 T + 2 tsp EVOO

1 lb. fresh tomatoes, chopped

1 onion, finely diced

4 garlic cloves, minced

1 red jalapeno chili*, finely chopped

2 T tomato paste

1 tsp thyme

2 tsp oregano

1 bay leaf

2 (28 oz) cans whole tomatoes

salt & pepper

1 tsp basil (fresh if you have it: 1/3 cup)

1. Preheat oven to 450*. Line a cast iron pan or roasting pan with foil and heat in hot oven for about 5 minutes.

2. Rub the 2 tsp EVOO over the peppers and place into hot pan. Using tongs,cook the peppers for 20 minutes, rotating every 5 minutes, or until the skins are blackened and blistering.

3. Remove peppers from oven, place into bowl and cover tightly with plastic wrap for an additional 15 minutes. This will steam the peppers and finish their cooking process.

4. Allow the peppers to cool slightly then peel off the outer skins. Remove the seeds. Cut into strips set aside.

5. In a large pot, heat 3 T EVOO over medium heat. Add the onions, jalapeno (*I could only find green- worked fine), and garlic. Saute for 5 minutes or until the onions are translucent. Add the tomato paste, stir in well, and cook for 1 minute.

6. Squeeze the canned tomatoes in your hands over the pot as you are adding them in. This will crush them slightly and add a bit more of their juices to the sauce.

7. Add the herbs. Stir in the fresh tomatoes and the roasted bell pepper strips. *If using fresh basil wait to add until after the first hour of cooking. 

8. Simmer gently over medium-low heat for 1 1/2 to 2 hours, allowing the flavors to blend. Season to taste and add a 1/2 cup water after the first hour. *Or add 3 about ladles pasta water.

*Cook pasta according to package directions. Drain and reserve about 4 ladles worth of pasta water (3 for the sauce, 1 for the pasta). Toss the pasta with the pasta water, 2 T butter and some chopped, fresh flat leaf parsley. Serve with ragu and meatballs.

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Olive Tapenade Pasta

Who loves pasta? And tomatoes, and goat cheese, and tapenade? {Oh, me….me!}

You do, too?

Well, I have the perfect go-to meal for you. And the best part is there aren’t any rules on what you can add, either.

All you need are four simple ingredients and about 15 to 20 minutes. Viola!

Olive Tapenade Pasta

12 oz. pasta, such as bowtie or radiator, cooked according to package directions

10 oz. jar of green olive tapenade (or roasted red pepper)

4 oz. goat cheese

handful cherry tomatoes, halved

salt & pepper to taste

Once the pasta is cooked and drained, return the noodles to the pot and add the goat cheese, stirring until melted in.

Next add the tapenade and mix until everything is combined and warm. Stir in the tomatoes.

*The tomatoes are optional but they really add something to this dish.

If you don’t like tomatoes there are lots of other things that would be excellent.

Substitute the pasta for rice pasta and you’ve got a gluten-free meal! 🙂

April Menu

I’ve been trying to make things slightly easier on myself by planning my menu bi-weekly as much as possible. Sometimes when I can only do about  a week at a time, it definitely helps to at least have a few extra days/meals in mind. So, combining that with searching out more and newer recipes that are healthier, I made myself sit down, go through my recipe files and emails, and whatnot, and found a ton of great new things to try.

Here is a basic list of recipes that I have scheduled into my meal calendar for the month of April. Many of these I have never tried so the posts will come later. There will be a few links as I will repeat a few recipes. But you can be sure that most of these will be posted at some point 😉

 

Main Courses:

Vegetarian Enchiladas

Tuscan Chicken Skillet

Beef & Bean Taquitos (or maybe chicken, or maybe both)

Chicken Rio

Ratatouille with Bulgur

Chicken and Brown Rice Pilaf

Pan-seared Scallops with Cheesy Risotto

Baked Chimichangas

Chicken Cordon Bleu

Grilled Beef  Ragu with Penne

Chicken Tortilla Casserole

Eggplant Parmesan Rollatini

Chicken Schnitzel with Spaetzle

Veggie-Italian Skillet Tilapia

Crispy Honey-Mustard Chicken Tenders

Crock Pot – Pot Roast

Romano-Crusted Chicken

Meatball Minestrone Soup

Asopao de Pollo (One Dish Chicken & Rice with Olives)

BBQ Salmon with Wild Brown Rice

Meatball Melties

Maple Mustard Chicken

Sides and Snacks:

Buffalo Chicken Dip

Tomato Bread Salad

Sweet Potato Custard

Skillet Corn

Cheesy Rice Fritters

Tuscan Polenta Bread

Cream Soup Mix (for the Chicken Tortilla Casserole)

Breakfasts:

           Yam Spice Muffins

Oatmeal Cake

Overnight French Toast Casserole

Hunter Style Muffins

Banana Bread

Whole Wheat Waffles & Pancakes

Yogurt Banana Splits

Turkey Bacon & Egg Puffs

Sinful Cinnamon Muffins

Super EasyEgg Souffle

Desserts:

Peanut Butter & Chocolate Crumble Bars

Red Velvet Brownies

Chocolate and Strawberry Shortcake Whoopie Pies

Coconut Cream Tarts

Strawberry Tiramisu

Anything previously posted will have a link attached to the recipe title. Stay tuned for some great recipes this month!

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