Cashew Chicken and Sesame Noodles

One of My Favorites!

Talking of Chinese food in my last blog reminded me of this oh-so-yummy recipe and a true family favorite of ours!  If you’ve ever had Cashew Chicken at a restaurant, I promise, this home-made version is even better!  Top that all off with the fact that this dish will cost you a fraction of the price and is ready in under 30 minutes start to finish - Bonus!

Cashew Chicken

Ingredients:

• 1 ½ Pound boneless, skinless Chicken Breast, cut into 1-inch cubes
• 1 Tablespoon Cornstarch
• Coarse Salt and Pepper
• 2 Tablespoons Vegetable Oil
• 6 Cloves of Garlic, minced
• 8 Scallions, cut into 1-inch pieces – white and green parts separated
• 2 Tablespoons Rice Vinegar
• 3 Tablespoons Hoisin Sauce
• ¾ Cup Cashews
• White Rice for serving

Source: MarthaStewart.com

My Add-On’s:

1 Can sliced Water Chestnuts, drained

1 Can Bamboo Shoots, drained

Preparation:

   First, in a medium bowl, add the Chicken cubes and the Cornstarch. * I’ve found that I usually need more than the recommended 1 Tablespoon to totally coat the Chicken.  Season the coated pieces with ¾ Teaspoon Salt and ¼ Teaspoon Pepper.

   Next in a large, non-stick skillet, heat the Oil over medium-high heat.  Add half the Chicken cubes and cook, tossing often until browned, about 3 minutes.  Transfer the cooked Chicken to a plate.

   Now add the remaining Oil and remaining Chicken, along with the Garlic and white parts of the Scallions.  This is when I would add the Water Chestnuts, if using.  Again cook the mixture, tossing often for another 3 minutes.  Return the first batch of Chicken to the pan and add the Vinegar, cooking until it is evaporated, about 30 seconds.

   You’re now ready to add the Hoisin Sauce.  This sauce is delicious and a staple in many Chinese dishes.  Along with the Hoisin Sauce, add ¼ Cup of Water; stirring until the Chicken has been cooked through, about 1 minute.  Remove the skillet from the heat and stir in the green parts of the Scallions and the Cashews. If using the Bamboo shoots, add them now and stir to coat.

   Serve the Cashew Chicken over a bed of white rice.  This is a simple, easy and time-friendly recipe that brings a fabulous and wildly popular dish to your table.  This dinner freezes well, my only recommendation – make sure that when you reheat, you smash the rice into an even layer.

Sesame Noodles

Ingredients:

• 12 ounces Spaghetti, cooked and drained
• ¼ Cup Soy Sauce
• 2 Tablespoons Sugar
• 4 Cloves of Garlic, minced
• 2 Tablespoons Rice Vinegar
• 3 Tablespoons Pure Sesame Oil
• ½ Teaspoon Hot Chili Oil
• 4 Tablespoons Canola Oil
• 2 Tablespoons Hot Water
• 4 Scallions, sliced thin

Source: ThePioneerWoman.com

My Add-On’s:

A handful of Chow Mein Noodles

Preparation:

   First cook the Spaghetti until tender, drain and set aside.  Next, whisk all the remaining ingredients, except the scallions, together in a bowl.  Taste test and adjust the amount of the ingredients if desired.  Pour the finished sauce over the warm Spaghetti.  Sprinkle the dish with the Scallions and Chow Mein Noodles.

            This is the perfect side-dish for the Cashew Chicken.  I love the juxtaposition of the soft and crunchy with the Spaghetti and Chow Mein Noodles.  The bold flavor blend of Soy Sauce, Garlic and Sesame Oil is a crowd-pleaser and sure to become a family-favorite staple in your arsenal of recipes!

Here's the finished product - a wonderful, scrumptious meal!

Pork with Sour Cream-Paprika Sauce, Baked Stuffed Potates with Roasted Garlic and Honey Glazed Onions

EPIC FAIL!

            Yes, I too am human (surprising I know!).   My days are littered with mistakes, frustrations and failures, which is what makes the successes, however small, that much sweeter.  A little preface: I attempted this cooking night shortly after the car accident and I was heavily medicated, perhaps explaining the proportion of disaster.  I would love to have you try these dishes and let me know if it was in fact me in my drugged state that resulted in the inedible, or the recipes themselves.  I do realize the irony of my last statement – it’s like saying “Ewww, this is so gross.  Try it!”    :)

Pork Paillards with Sour-Cream Paprika Sauce

Ingredients:

• 1 Pound Pork Tenderloin
• 2 Tablespoons Safflower or Grapeseed Oil
• ¼ Cup Dry, White Wine
• ½ Cup Chicken Stock
• 1/3 Cup Sour Cream
•  ¼ Teaspoon Sweet or Smoked Paprika

Source: MarthaStewart.com

Preparation:

            First cut the Pork Loin into 16 paillards.  Trim any fat off the Loin and slice it on the bias into ¼ - ½ inch thick slices.  Next take the Pork slices and flatten to ¼ - 1/8 inch thickness (I find it easiest to place the Pork between layers of plastic wrap and use the smooth side of a mallet to pound the heck out of ‘em).  Next season each paillard on both sides with Salt and Pepper.

            Now go ahead and heat the Oil (I used Safflower) in a large skillet over medium-high.  Add 5 or 6 paillards to your pan and be careful not to overcrowd them.  Saute them for 1 to 2 minutes per side until they turn that lovely golden-brown color.  Once browned, transfer them to a plate and repeat until all Pork has been cooked. 

            Next, the best part, add the Wine and deglaze the pan by scraping up any left-over Pork tidbits with a wooden spoon.  Continue cooking until the Wine reduces by ½ - about a minute.  Add the Chicken Stock and any plate juices from the Pork.  Reduce the pan heat to medium and simmer until the sauce reduces by ½ again, about 2 minutes.

            For the finale, gradually add the Sour Cream and the Paprika (I chose Smoked).  Be sure to taste test, some people prefer more Salt, Pepper, and Paprika – different strokes for different folks.  

            Personally, there was no amount of Salt, Pepper, or extra Paprika that could have saved this dish.  Again, remember the disclaimer from above, but this was just AWFUL!  I hate to waste food, but this was a necessary exception.  I threw all the Pork and sauce in the trash.  This is one of the reasons that Aquaman and I keep our Chinese food place on speed-dial.  I suppose trying recipes you’re unfamiliar with is sorta like a crap shoot and this night I gambled it all and lost, royally.  This recipe should feed 4, if yours turns out better than mine!

Baked Stuffed Potatoes with Roasted Garlic

Ingredients:

• 1 full head of Garlic, ½ inch cut off top
• 1 Tablespoon + 2 Teaspoons Extra Virgin Olive Oil, plus more for drizzling & brushing
• 1 ½ Pounds Baby Yukon Gold Potatoes (about 18), scrubbed clean
• 1/3 Cup Sour Cream
• 1 Teaspoon Fresh Thyme, finely chopped
• Coarse Salt and Pepper to taste

Source: MarthaStewart.com

Preparation:

            First pre-heat your oven to 400 degrees.  Take your head of Garlic and place it on a parchment-paper lined aluminum foil square large enough to totally encase the entire head.  Season the Garlic with Salt and Pepper and generously drizzle with Oil.  Wrap the Garlic tightly and roast in the oven until fragrant, about 1 hour. 

            Next prepare a large pot of salted water, add the Potatoes and cook until tender, about 20 minutes.  Remove the Pot from heat and add the potatoes back to it and let them stand to cool for about 5 minutes.

            Once cooled cut the rounded ends of each Potato (reserve ends for the filling), so that the Potatoes are able to stand on end.  Now carefully, I said carefully, scoop out the inside of each Potato with a melon-baller and again reserve for the filling.  Make sure to leave a thin layer on the bottom of the Potatoes so the filling doesn’t leak out. 

            Next peel the reserved ends and add them to a bowl with the scooped out insides.  Stir in the Oil (1 Tablespoon & 2 Teaspoons), Sour Cream and Thyme.  Squeeze the Garlic cloves from the skin and add to the mixture.  Mash the ingredients until smooth and add Salt and Pepper to taste.

            Prepare a baking sheet by brushing it with Oil.  Fill each Potato skin with approximately 1 ¼ Teaspoons of the Potato mixture – they’ll be a little mounded on top.  Place the Potatoes on the oiled baking sheet, about 1 inch apart and lightly drizzle with more Oil.  Place them in the oven (still @ 400 degrees) and bake until golden – 25-30 minutes.

            I blame the absence in my kitchen of a melon-baller for the failure of this dish.  I thought, obviously erroneously, that a small spoon would work just as well, but even my smallest split every skin.  The Potatoes are quite delicate and even though I tried very hard, it was to no avail.  There was nothing truly wrong except the presentation, so I sucked it up and added the split Potatoes hulls to the Potato mixture and Voila – Mashed Potatoes.  So not exactly as elegant or exciting, but still delicious.  The Roasted Garlic infuses this dish with a wonderful, intense flavor that is mouth watering!

Honey-Glazed Onions

Ingredients:

•  2 Cups fresh or frozen Pearl Onions
• 2 Tablespoons Honey
• 2 Tablespoons White Wine Vinegar
• 1 Tablespoon fresh Basil or 1 Teaspoon dried Basil
• ¼ Teaspoon ground Sage

Source: Shine.com

Preparation:

            If you’re using fresh Onions (which I did) place them in a medium saucepan with boiling water for 8 to 10 minutes until just tender; drain, let them cool slightly and then it’s easy to peel their skins.  If using frozen Onions, follow the package directions to cook and drain.

            In the same saucepan (less dishes, Yay!), combine the Honey, Vinegar, Basil and Sage.  Add the drained Onions until they are completely coated in the glaze and heated through.

            These were quite tasty; add to that simple to make and they required very few ingredients.  Admittedly, they were the one redeeming factor of the entire night.  Plus the added bonus, they were a great addition to the Chinese food we ordered!

Balsamic Pork, Pierogies and Beans!

Do you have 30 minutes tonight?  If so, I highly recommend this one plate pleaser!  This meal is the perfect combination of all things yummy – pork, green bean, pierogies and a sumptuous balsamic vinegar glaze.

Ingredients:

• 1 - 16.9 ounce package of frozen Potato and Onion Pierogies
• 12 ounces of Green and/or Wax beans (about 3 Cups)
• 1 - 1 Pound Pork Tenderloin
• 2 Tablespoons Olive Oil
• ½ Cup Balsamic Vinegar
• 2 Teaspoons chopped, fresh Rosemary

Source: Better Homes and Gardens

Preparation:

To begin, slice the Pork into ½ inch thick medallions.  Gently flatten the Pork slices by hand to ¼ inch thickness.  Lightly sprinkle each medallion with Salt and Pepper. 

 Next bring a large pot of water to boil.  Cook the Pierogies and Beans according to the package directions.   

While the Pierogies and Beans are cooking, heat the Olive Oil in a large skillet over medium heat.  Add the Pork medallions and cook them 2-3 mintues per side.  They should be browned on both sides and be sure that no pink remains.

Once the Pierogies and Beans are done, drain and divide them among serving plates.  Nestle the Pork medallions atop the Beans and Pierogies.

Now it’s time for the Balsamic Vinegar.  Drain the fat from your hot skillet and then add the Vinegar, making sure to scrape up any browned bits.  Cook until reduced by ½, about 1-2 minutes.  Drizzle the Balsamic reduction over each plate of Pork, Pierogies and Beans and add the Rosemary as the finishing touch.

How can it get any better than that? 6 basic ingredients transform into a scrumptious and well-balanced meal, perfect for a busy weeknight, but also elegant enough for special occasions.

Because the crispiness of the Green Beans is one of the delightful things about this meal, I wouldn't necessarily advise freezing this.  The recipe above serves 4 and I doubt you'll have any issues with left overs!

Just in case you're still unsure check out this close-up...

Chicken Spaghetti Casserole

Welcome back!  As we approach the holidays I’m assuming your life is no less hectic than mine, so I entreat you to try this wonderful, hearty family-favorite.  Call me unimaginative, but I had never thought to nix the beef and substitute chicken instead.  I’m never going to make that mistake again.  This dish is a pleasing curve ball of the norm and I promise it will win over your crowd!

Ingredients:

• 2 Cups cooked Chicken, diced
• 3 Cups Dry Spaghetti, broken into pieces (about 2 inches)
• 2 Cans (10.5 ounce each) Cream of Mushroom Soup
• 3 Cups Grated Sharp Cheddar Cheese
• ¼ Cup finely diced Green Pepper
• ¼ Cup finely diced Onion
• 1 – 4 oz. Jar of diced Pimentos, drained
• 2 Cups Chicken Broth
• 1 Teaspoon Lawry’s Seasoning Salt
• 1/8 – ¼ Teaspoon Cayenne Pepper
• Salt and Pepper to Taste 

 Source: Pioneer Woman

Preparation:

First, pre-heat your oven to 350 degrees.  Use the Chicken Broth to cook the Spaghetti until al dente, DO NOT overcook.  Once the Spaghetti is cooked and drained, combine all the remaining ingredients, save 1 cup of the Cheddar Cheese.  Place the whole delicious mixture into a 13x9 casserole dish and top with the remaining 1 cup of Cheese.

Here’s the best part: you can cover and freeze this uncooked for up to 6 months, cover and refrigerate for 2 days, or bake immediately for instant gratification.  If using the freezer option, I recommend letting the casserole defrost before baking.

For baking straight away, place the casserole, uncovered, in the oven for 45 minutes.  Be sure to check the dish sporadically and if the cheese begins to burn, cover it with foil to preserve that beautiful golden color and taste. Less than an hour later, VOILA, a gratifying, homemade meal the entire family will request again and again!

***After having tried this recipe myself, I have a few changes I’d like to recommend.  For those of you who know me, I feel there’s never enough Onion and the same goes for the Green Pepper.  I used a whole Onion and a whole Bell Pepper – most likely more like 1 Cup each.  Because you’re using Lawry’s I also advise that you to want to limit the additional Salt to taste, a little goes a long way.  Lastly, even though I agree Cheese is fantastic, I would say that 2 Cups is more than enough – 1 Cup inside the casserole and 1 Cup on top.

Other than those few recommendations this meal is perfect!  It’s simple, requires very little prep work, and (my favorite) doesn’t dirty up too many dishes. :)

Black Bean Soup and Homemade Tortilla Chips

Black Bean Soup and the Up-Staging Sideliner – The Best Tortilla Chips Period!

            So it happens ever so often that your supporting dish steals the show.  That’s what happened between these tow stars.  Don’t get me wrong, the bean soup has a wonderful homey, smoky flavor, but both Aquaman and I devoured the chips at an alarming rate!

            Both chips and soup are simplistic and easy to squeeze into a busy weeknight for a pleasing family meal.   Not to mention that between the two recipes you’re looking at 12 ingredients in total, two of which are optional ( I didn’t count the water because I’m assuming if you’re reading this, you have water – if not, please review your priorities). 

Black Bean Soup:

Ingredients:

1 Tablespoon Canola Oil

1 small onion

 1 Tablespoon Chili Powder

1 Teaspoon Cumin

2 Cans (each 15 ounce) Black Beans – rinsed

3 Cups Water

½ Cup Salsa *

¼ Teaspoon Salt

1 Tablespoon Lime Juice

4 Tablespoons Sour Cream (optional)

2 Tablespoons Fresh Cilantro – chopped

Preparation:

First heat the Canola Oil over medium high heat in a large saucepan.  Now it’s time for the Onions- cook them, stirring frequently until soft, about 3 minutes.  Next add the Chili Powder and the ground Cumin and still stirring, cook for one more minute.  Now add the drained Beans, Water and Salsa.  Bring the mixture to a boil; reduce the heat and simmer for 10 minutes.  Remove the pan from the heat and stir in the Lime Juice.

Transfer half of the soup to a blender and puree.  Be very careful when blending hot liquids – they tend to expand and squirt all over the place!  Stir the pureed soup back into the saucepan.  Divide between bowls and garnish each with Sour Cream and Cilantro, if using (and I recommend you do).   

• I used a smoky Salsa for a little more depth of flavor, but you can pick whichever darn Salsa you want!

This soup freezes amazing well, but I will say that freezing in single portions seems to work better than whole batches.

Homemade Flour Tortilla Chips:

I’m a little partial to flour vs. corn when it comes to chips and tortillas, so it was with great pleasure that I undertook the task of making my very own.  Personally I made the chips first and then kept them in the oven on warm until the soup was ready.

Ingredients:

12 Flour Tortillas

2 Quarts Safflower or Sunflower Oil

Sea Salt

** Recipe called for electric Fryer

First off, let me tell you, Aquaman and I used to have a fry-daddy.  That is up until the point we found ourselves frying everything, and I mean everything in sight!  That appliance and those days are behind us (thankfully), but you can still make these without the fryer. 

Preparation:

Pre-heat your oven to 200 degree.

Next divide the 12 Flour Tortillas into 2 stacks and slice into 8 wedges.  I found that a pizza slicer works the best for even cuts.  Spread your new wedges on a single layer of paper towels and allow them to dry for 10 minutes. (Releasing some of the moisture creates a crispier, flakier chip.)

The recipe calls for you to fill your fryer with the oil to the depth of 4-5 inches.  I used my 5 quart pan instead.  Either way, make sure the oil goes no further than halfway up the side of your container.

Heat the oil to 375 degrees.  When the temperature is right, add a few tortilla chips.  They do not want to be crowded, so be sure to only add a few at a time.  Here’s where a pair of tongs comes in super handy, allowing you to individually turn each chip for maximum frying!

Remove the done chips (done to me meant golden brown) with a slotted spoon and transfer them to a paper towel to drain.  If using Salt, add it immediately after placing on paper towel.  Add the chip batches to a baking sheet and place in the oven to keep them warm.

They are sooooo delicious.

The only downside is that I would not recommend freezing them.  But if your house is anything like ours, no need to worry – and there’s only 2 of us.  Should you have any left, the best way to store them for the next few days is in an old fashioned paper lunch bag, although I still say use a chip clip!  The bags help to absorb any left over grease and allow the chips to breathe, so they don’t get all mushy (gross!).

Tater Tot Casserole

Did Someone Say Tater Tots?  I Am So There!

            Sorry for the hiatus, holidays and car accidents will do that to you, but I digress.

            I promise this dish will become an instant family favorite!  It’s quick, easy and super cheap.  Not to mention that it freezes well too.  I have yet to meet any kid, or adult for that matter, that has ever said No to tater tots.  And away we go…

Ingredients:

1 Pound Ground Beef

1 Medium Onion, chopped

1 10.5 ounce can of Condensed Cream of Mushroom Soup

1 Tablespoon Ketchup

1 Tablespoon Worcestershire Sauce

3 Cups frozen tater Tots – I will let you know I used more

Source: Allrecipes.com

Preparation:

            Start off by cooking the Ground Beef and Onion in a large skillet over medium-high heat until the beef is browned and broken up.  Pour off as much fat as you can.

            Next stir in the Mushroom Soup, Ketchup, and Worcestershire Sauce until the entire yummy mixture is heated through.  Now it’s time to spoon the contents of the skillet into a 12 X 8 – inch shallow baking dish. 

*The original recipe calls for you to arrange the 3 cups of Tater Tots around the edges of the casserole dish.  I on the other hand felt that although it was a shame to cover the beauty of the delicious beef blend, there can never be too many Tots.  I covered every square inch, I mean, why miss the opportunity to let the star of this dish shine to its fullest potential?

Bake at 425 degrees for 25 minutes until the Tots are golden, crispy and just screaming for you to plate them up. And there you have it, from fridge to table in under 40 minutes!  If you don’t fall in love with this recipe, I can’t help you, you are beyond saving!  :) 

As the Koolaid man says "Ooooh Yeah!"

The Best Beef Tenderloin Ever!

                                                         

This is the one dish that started me trekking down the path of kitchen Nirvana a little over a year ago.  In my ever increasing recipe repertoire, this is by far my and Aqua Man’s most favorite entree.

The only down side is obviously the cost.  I had never purchased beef tenderloin before attempting this recipe and was literally shocked/flabbergasted/blown away at the price tag the butcher slapped on my 3 lb. tenderloin.  This is most likely a “special occasion” dish, but trust me, it’s worth every penny and bite.  J

One quick little tip, while you can’t beat super store prices like Sam’s, I would recommend trying you local butcher.  Where the tenderloin is pre-packaged, they give you the WHOLE tenderloin, usually somewhere in the 4-5 lb. + range.  Your local butcher might be willing to cut you a smaller piece and you can request that they trim the fat, saving you time and the gross job of dealing with it.  If you go the Sam’s Club route, never fear, Beef Tenderloin freezes well and there are tons of ways to prepare it!

Ingredients:

• 1 ½ Pounds Beef Tenderloin, trimmed and tied ( I use standard kitchen twine)
• 2 Teaspoons coarse Salt
• 1 Teaspoon freshly ground Pepper
• 1 Tablespoon Olive Oil
• 2 Tablespoons Balsamic Vinegar
• 1 Cup Chicken Stock
• 1 Tablespoon Dijon Mustard
• 2 Teaspoons Grainy Mustard
• 2 Tablespoons Unsalted Butter

*Here’s where I deviate from the original recipe:

The original calls for 3 large Shallots, peeled and cut into ¼ inch thick rounds, I use:

• 3 Leeks, white and light green parts only

Adapted from: Martha Stewart Living

** I must admit I have never tried this recipe with the shallots, once I substituted leeks, I haven’t looked back and don’t plan to any time soon!  If you decide to go with the original recipe, please let me know how it turns out.

Preparation:

Start by heating your oven to 425 degrees.  Coat your tied piece of Tenderloin with Salt and Pepper.  Select a skillet with an oven-proof handle, place over medium high heat and add the Olive Oil.

When the Olive Oil is sufficiently hot, add the meat and sear on all sides until that lovely shade of crispy-brown is attained. 

Transfer the skillet, with the meat, to the pre-heated oven for 10 minutes.  After the 10 minutes, add the leeks to the pan and return to the oven for 15-20 minutes longer, or until your meat thermometer registers 135 degrees.

Remove the Tenderloin from the pan and set aside.  Place the skillet with the leeks over medium high heat and deglaze the pan by adding the Balsamic Vinegar, making sure to stir up any browned bits from the bottom of the pan.  Add your Chicken Stock, and simmer until the sauce begins to reduce, about 2-3 minutes. 

Reduce the heat to low and add both Mustards and the Butter.  If not serving immediately, make sure to keep the sauce warm.  Cut the Tenderloin into ½ inch slices and smother with the sauce. 

One bite of this and if your family and/or guests aren’t singing your praises, disown them and pick a bunch of more appreciative people!

This does freeze fairly well, again my only recommendation would be to cut up the tenderloin before, unless you enjoy eating micro-waved hockey pucks.

- - Just in case you’re wondering about the sides that are pictured, the Mashed Potatoes are standard, but I do love, love, love my Green Beans.  The recipe came from Aqua Man’s mother and I couldn’t be happier. - -

I usually use just about 1 lb. of green beans, snapped.  I boil these until tender crisp and then drain and remove from the pot.  Next I add 1 onion, diced, to the same pot and fry over medium high heat until soft.  Then I add the green beans back to the pot and pour in an entire 3 ounce package of Oscar Mayer Real Bacon Bits.  Now here comes the secret.  Lastly I add Colgin’s Mesquite Liquid Smoke.  This little bottle contains a magic sauce that simulates the process of grilling over mesquite wood.  It is quite potent, so I would start out slowly and taste test to the right amount.  After adding the Liquid Smoke, I stir the ingredients and heat until everything is warm and delicious. So good!

Also, just so you know, I suffered my first cooking related accident, yes, I am human and make many, many mistakes.  This one involved me and the oven-proof skillet handle.  Obviously, the handle won. Ouch  : (  Have no fear, it's healing well.

Back to the Basics People!

Cream of Mushroom Soup

I know I've mentioned in the past that food is art, but that doesn't necessarily mean that it has to take hours and hours slaving over a hot stove.  Sometimes it's best to take a step back and start at the very beginning, the ABC’s of the kitchen.

Ingredients:

• 10 ounces of White Mushrooms
• 1 Tablespoon Sunflower Oil
• 3 Tablespoons Butter
• 1 small Onion, minced
• 1 Tablespoon All-Purpose Flour
• 2 Cups Vegetable Stock
• 2 Cups Milk
• A pinch of dried Basil
• 2-3 Tablespoons Light Cream (optional)
• Salt and Pepper to taste

Source: The Soup Bible

Before we dive right in, I want to come clean about my relationship with mushrooms.  For many years I avoided the little buggers at every cost, spending numerous family dinners patiently picking them out of whatever dish,  letting my dinner go cold and always ending up the last one at the table.   

But in  a recent effort to try new and daring things (yes, to me ‘shrooms are daring) you might see a recurrent theme of mushrooms through several of my next few dishes.  So not being versed with this particular ingredient, I decided to start simple, really simple...

Preparation:

To start, the mushroom caps need to be separated from the stems.  Finely slice the caps and finely chop the stems.  Next heat the Sunflower Oil and ½ the butter in your sauce pan.  Add to this the minced onion, ‘shroom stems and roughly ¾’s of the sliced mushroom caps.  Fry the mushrooms and onions for 1-2 minutes, stirring frequently.  Reduce the heat, cover the pan and sweat over low heat for 6 or 7 minutes.

Now it’s time for the flour, stir it in and cook for about 1 minute.  Slowly add the Vegetable Stock and the milk, making a smooth, thin sauce.  Bring the mixture to a boil, and then lower the heat and simmer, only partly covered, for 15 minutes.

It’s break time!  Let the soup cool slightly, I say 5-10 minutes.  Pour into a food processor and blend until smooth.  Now add the remaining butter and fry the last of the mushroom caps over low heat for 3-4 minutes, until tender.  Remove these and rinse the pan.  Now pour the blended soup back in the pan, add the fried mushrooms and heat until very hot.  This is your chance to taste the soup and adjust your Salt and Pepper.  Also if you’re using the Light Cream (which I highly recommend) this is the time to add it.  All that’s left to do now is to serve it up.  Well, that and the dishes (sorry)!

 Now doesn't that look yummy?  It is, Boys and Girls!  Quick, simple, short ingredient list, and a hearty meal, there's nothing more to it.

Chicken Scallopine

Alright, for my first act, let me introduce you to Chicken Scallopine.  This fabulous blend of chicken, mushrooms, wine and heavy cream is absolutely scrumptious, as well as quick and easy.  To be honest it was love at first mention of wine and heavy cream.  I have yet to meet any recipe with these two stars that was less than yummy!

The Ingredients:

• 1 Pound Linguine
• 6 Whole Boneless, Skinless, trimmed Chicken breasts
• Salt and Pepper to taste
• Flour
• 2 Tablespoon Olive Oil
• 4 Tablespoon Butter
• 12 ounces, weight White Mushrooms, thinly sliced
• 1 cup Dry White Wine   (yay!)
• Chicken Broth (optional)
• 1 Whole Lemon, juiced and set aside
• ½ cups Heavy Cream
• 1 Teaspoon (heaping) Capers
• Chopped Fresh Italian Parsley
• Parmesan Cheese, for topping

Source: Pioneer Women, August 24, 2009

First I cooked the linguine according to package instructions and then set aside for later. 

Now it’s time for the chicken.  You need to flatten your chicken breasts to uniform thickness.  The easiest method I’ve used in the past is to cover the breast with a Ziploc bag and literally pound the heck out of it with a kitchen mallet ( a very essential tool in my personal opinion). 

Unfortunately, I started this meal quite late (Aqua Man and I have some very bad habits, including eating late), so in an effort to appease my neighbors, I skipped this step, hence the plumpness in the photos.

After flattening your chicken breasts, salt and pepper both sides and then dredge with flour.  Then heat the butter and olive oil in a large skillet over medium high heat.  Fry chicken breasts until they achieve that lovely golden brown color on each side.  Remove them to a plate and set aside.  You may, depending on the size of your skillet, have to fry your chicken in batches.

Now your skillet is ready for your thinly sliced mushrooms.  Throw your 'shrooms into the skillet and stir.  Immediately pour in the wine (yay!) and chicken broth, if using.  I personally added ½ cup.  Now add the lemon juice.  Stir to deglaze the pan, making sure to scrape up any golden-chicken goodies stuck to the pan.  Cook for about one minute while the sauce reduces.

Now it’s time for the other star player, the heavy cream.  Pour it into your pan and stir, then add the capers and parsley and stir.  Turn off the heat.  Continue to stir the sauce while adding salt and pepper to taste.  That means you actually need to taste the sauce beforehand to get an idea what amount to add people!

Now for the plating of this glorious dish….  This part is up to you.  Pasta, Chicken, Sauce and Parmesan, how could you go wrong?  Food is art and every artist has their own views and tastes.  No matter what you choose, just be sure not to waste a single drop of sauce, after all it is the coup de grace!

Ta da!  From beginning to end, we’re talking about less than an hour until you have a fabulous, hearty meal with a sauce to die for.  After making this for the first time, I will admit that I did double the ingredients to make more sauce, but again, it’s your preference.   Bon Appétit!!   

**One more quick little side note, this dish does fairly well with freezing, my only suggestion is to cut the chicken up before freezing for easier and more consistent defrosting.   

Introduction

Hello to all and welcome to my blog. 

First, a little background, you may skip to the next section if you so please.  I have cooked; no I should say “prepared” food for years.  I am confident that many people will deny that Hamburger Helper could be considered cooking.  With our move to Indianapolis and on the cusp of my 30’s, I stumbled onto, and literally dove head-first, into a new-found passion.  I have subsequently banned my boyfriend from the kitchen (he shall now be known as Aqua Man) and deemed it my lair and providence from now until kingdom come.  Should you like to put a name to the acts of glorious success and absolute catastrophe, you may call me simply Gibson. 

Just so we understand each other, IF you are a calorie counter, non-fat butter, skim milk sort of person, this may not be the blog for you.  One of the best mottoes out there is “exercise, eat right, die anyway.  I want my food, all of it, to be heaven on a plate - the kind of heaven that has you unabashedly licking not only your fingers, but your plate as well.   

Another quick thing, I have to thank a few of my supporters, first Aqua Man, who puts up with me on a daily basis and also Mrs. F, who without her (and her fabulous husband Mr. F and wonderful son Baby Luke) this blog would have never come to fruition.  

After all of the above, if you are still reading, I entreat you to join me – through both triumph and loss, as I strive to dish up the most delectable meals you (and possibly your mom) have ever seen.  Oops, I almost just forgot, one more little disclaimer: I am not, or never would claim to be “a professional (unless you count nap-taking and then I would say Bring It On!).”  I dabble, at the best of times, so proceed with caution, this path may lead both to Nirvana, but also to Purgatory - it’s your choice.  I will try to represent the methods and materials behind the madness and be your tour guide through my kitchen capers.