Veal Marsala

I adore veal. I keep a bottle of Marsala wine in my refrigerator, usually reserved for creamy chicken Marsala pasta.  I had thought I had made veal marsala before, but when I tried to look up the recipe, I realized I didn't have one...so obviously I had never made it before.  One major must when I make chicken marsala is that it has to be served with really creamy mashed potatoes, which go perfectly with the rich Marsala wine sauce.  This recipe is adapted from Giada de Laurentis.

Veal Marsala

1 pound thin veal cutlets
¼ teaspoon salt
¼ teaspoon pepper
2 tablespoons butter
2 tablespoons olive oil
1 large shallot, finely chopped
2 garlic cloves, smashed
3 ounces button mushrooms, sliced
½ cup sweet Marsala
¾ cup low-salt chicken broth
Leaves from 1 fresh rosemary sprig

Sprinkle the veal with the salt and pepper. Heat 1 tablespoon of butter and 1 tablespoon of oil in a large skillet over medium-high heat. Add the veal cutlets to the pan and cook until brown, about 2 minutes per side. Transfer the veal to a plate. Add the remaining tablespoon of oil to the skillet, add the shallot and the garlic, sauté for 30 seconds. Add the mushrooms, sauté until tender, about 3 minutes. Add the Marsala and broth, simmer until reduced by half, about 4 minutes. Return the veal to the skillet, cook until heated through. Stir in the remaining butter, serve.

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Sriracha Shrimp Stir Fry

I wanted to make my most favorite stir fry ever, Ultimate Sriracha Chicken Stir Fry, with shrimp. I knew it would be great and I knew Miss F would gobble it up.  I was right on both accounts.  Miss F celebrated Lunar New Year this past week at her school, they had take out Chinese food and she was thrilled they had dumplings, but quite disappointed that there weren't any shrimp dishes.  Thank goodness we can have it at home whenever we like, as long as C isn't hope to complain about the seafood smells.

Sriracha Shrimp Stir Fry

½ cup chicken broth
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon oyster sauce
1 tablespoon Sriracha
2 teaspoons cornstarch
1 tablespoon vegetable oil
1 clove garlic, minced
1 teaspoon minced ginger
1 pound shrimp, peeled and deveined
½ onion, chopped
1 bell pepper, seeded and chopped
1 head broccoli, cut into bite sized pieces
5 mushrooms, quartered

In a two cup measure, whisk together the broth, soy sauce, vinegar, oyster sauce, Sriracha and cornstarch. Set aside. In a large wok or skillet, heat the oil over medium-high heat. Add the garlic and ginger, sauté for 20 seconds. Add the shrimp, onion, bell pepper, broccoli and mushrooms. Sauté for 5 minutes, until chicken is cooked through. Pour the broth mixture into the pan, heat for a minute more, until thick. Serve over rice or noodles.

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Pork “Lo Mein” Ramen

I was obsessed with ramen when I was a kid. I would have a bowl nearly every day after school. I would drain the noodles and toss them with La Choy Lite Soy Sauce. It had to be La Choy Lite Soy Sauce, there was no substitution. In college, I learned to make the noodles in the microwave since I didn't have access to a stove. After college, I would come home to my loft nearly every day for lunch. One of my go tos for lunch was a grilled cheese sandwich and a bowl of beef ramen soup, dubbed the KT special. I always preferred ramen noodles to rice for serving stir fry, so I wanted to try using them in a lo mein recipe. It was fantastic! Totally curbed my ramen craving and added a little healthiness with a nice helping of fresh vegetables.  One thing I have yet to try is a fancy ramen noodle restaurant...I think I would be disappointed.

Pork “Lo Mein” Ramen

1 tablespoon cornstarch
1 teaspoon minced ginger
1 teaspoon Sriracha
2 tablespoons soy sauce
½ cup chicken broth
2 packages ramen noodles, flavor packets discarded
1 tablespoon canola oil
½ pound pork loin chops, sliced thin
½ pound mushrooms, sliced
¼ pound snow peas
½ green bell pepper, julienned
½ cup carrots, julienned
1 clove garlic, minced
½ teaspoon sesame oil

In two cup measure, whisk together the cornstarch, ginger, Sriracha, soy sauce and chicken broth. Prepare the ramen per package instructions, drain and set aside. Heat the oil in a large skillet or wok over medium-high heat. Stir fry the pork, mushrooms, snow peas, bell pepper and carrots for 3 to 5 minutes. Add the garlic and sauté 30 seconds more. Pour the broth mixture over the chicken and vegetables, bring to a boil and cook for a minute more. Add the noodles and sesame oil, toss well to coat completely. Serve.

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Vegetable Calzones

Vegetable Calzones

2 ¼ teaspoons active dry yeast
1 ½ cups warm water (105 to 115 degrees )
1 tablespoon honey
2 tablespoons extra-virgin olive oil, plus additional for brushing the pizza crusts
3 cups all-purpose flour
1 teaspoon salt

1 cup shredded mozzarella cheese
1 head broccoli, cut into bite sized pieces
1 can quartered artichoke hearts
1 cup spinach leaves
1 bell pepper, seeded and chopped
4 mushrooms, quartered
1 tomato, seeded and chopped

1 cup crushed tomatoes
1 teaspoon Italian seasoning

In the bowl of the stand mixer, sprinkle the yeast over the water. Add the honey and stir together, let sit for 2 to 3 minutes. Stir in the olive oil, then the flour and salt. Use the dough hook to knead at low speed for 2 minutes. Turn up the speed to medium and knead 5 minutes more. Turn out onto a clean surface and knead by hand for 3 minutes more. Oil the mixing bowl and return the dough ball to it, tossing well to coat with oil. Cover the bowl tightly with plastic wrap and allow to rise for 30 minutes to an hour in a warm spot. Divide the dough into two equal pieces, shape each by gently pulling the dough and tucking it underneath the bottom of the ball. Roll the ball on a smooth surface until it is smooth and firm, about 1 minute. Cover with a towel and let rest for 30 minutes more. The dough can be covered with plastic wrap and refrigerated for 1 to 2 days.

Preheat the oven to 500 degrees with a pizza stone inside. Divide the dough into 4 equal pieces. Press out each dough piece on a lightly floured surface, gradually spreading each into a circle 8" across. Sprinkle 2 tablespoons of cheese on half of each circle, then top with broccoli, artichoke, spinach, bell pepper, mushroom and tomato. Sprinkle 2 tablespoons of cheese on top of each, then fold over to create a half circle. Press the edges to seal. Transfer the calzones to the preheated oven and bake for 12 to 14 minutes, until golden brown.

While the calzones are baking, simmer the crushed tomatoes over medium-low heat with the Italian seasoning. Serve the calzones with tomato sauce on the side.

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Ginger Soy Chicken Kebabs

I love kebabs. I do wish we had a grill for cooking them, but the broiler works just fine and they cook up just as quickly. I invested in a broiler pan and that makes everything so easy.  Miss F loves skewering, she always makes herself a skewer heavy on the meat and without a single mushroom.  Feel free to add whatever vegetables you have on hand to the skewer.  Zucchini, summer squash, cherry tomatoes...I've even used new potatoes.  I serve these over rice, rice noodles or even over ramen noodles.

Ginger Soy Chicken Kebabs

1 large garlic clove, minced
1 tablespoon vegetable or canola oil
1 tablespoon fresh minced ginger
2 tablespoons soy sauce
1 teaspoon Sriracha

1 pound chicken boneless skinless breasts, cut into 1-inch pieces
1 red bell pepper, cut into 1 inch pieces
1 green bell pepper, cut into 1 inch pieces
1 pound of whole mushrooms
1 onion, cut in 1 inch pieces

Pre-soaked bamboo skewers

Whisk together the garlic, oil, ginger, soy sauce, and Sriracha together in a large bowl. Add the chicken bell peppers, mushrooms and onion; toss to thoroughly coat. Allow to marinate at room temperature for 20 minutes. Thread chicken on skewers alternating with the bell pepper, mushroom and onion. Brush the vegetables with some of the excess marinade. Grill over medium heat, turning every few minutes, for 8 minutes or until cooked through. Alternatively, broil on high for 8 minutes, turning half way.

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Cajun Chicken Pasta

I may have a bit of a problem with making Cajun chicken pastas. It is reminiscent to my past Spaghetti Carbonara obsession.  As soon as I saw this recipe on All Recipes, I knew I had to make it.  I adore mushrooms, but I am the only one in the family who does.  So while we ate dinner, both C and Miss F piled my plate with their excess mushrooms.  We used fresh vegetables from Froberg Farm after a big afternoon of strawberry picking.  Miss F was a huge help in making  this dish, she is becoming much more confident working with things on the stove top, it's all quite exciting.

Cajun Chicken Pasta

16 ounces Penne pasta
2 skinless, boneless chicken breast halves, cut into 1” cubes
2 teaspoons Cajun seasoning
2 tablespoons butter
1 red bell pepper, chopped
1 green bell pepper, chopped
4 fresh mushrooms, sliced
1 ½ cups heavy cream
½ teaspoon dried basil
½ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon ground black pepper
½ cup grated Parmesan cheese

Prepare the pasta per package directions, drain and set aside. Toss the chicken with the Cajun seasoning. In a large skillet over medium heat, melt the butter. Add the chicken and sauté until cooked through, about 3 to 5 minutes. Add the bell peppers and mushrooms, cook for 2 to 3 minutes more. Add the cream, basil, salt, garlic and pepper, bring to a simmer and reduce the heat to low. Cook for 2 minutes more. Stir in the parmesan cheese and drained pasta, serve.

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Chicken Lo Mein with Vegetables

I love cooking lo mein, as a kid, I hated rice. So whenever my mom would make a stir fry of any kind, I would boil up a pot of ramen to serve with mine, so that I didn't have to have the rice. I now love rice, but I am still a noodle girl at heart. One of my favorite snacks to this day is drained ramen tossed with lite soy sauce. I used to have it after school all the time, it is a comfort food for me. Miss F loves lo mein, but we couldn't get her to try the mushrooms, she was happy to send hers over my way.  This dish is heavy on vegetables, there are more veggies than there are noodles.  Which makes it tasty and a bit healthy.  Nice to have after days of turkey, gravy, butter and pie!

Chicken Lo Mein with Vegetables

1 tablespoon cornstarch
1 teaspoon minced ginger
1 teaspoon Sriracha
¼ cup soy sauce
½ cup chicken broth
8 ounces uncooked Asian noodles
1 tablespoon canola oil
2 boneless, skinless chicken breasts, thinly sliced
½ pound mushrooms, sliced
¼ pound snow peas
1 large red bell pepper, julienned
½ cup carrots, julienned
1 teaspoon sesame seed oil

In two cup measure, whisk together the cornstarch, ginger, Sriracha, soy sauce and chicken broth. Prepare the noodles per package instructions, drain and set aside. Heat the oil in a large skillet or wok over medium-high heat. Stir fry the chicken, mushroom, snow peas, bell pepper and carrots for 3 to 5 minutes. Pour the broth mixture over the chicken and vegetables, bring to a boil and cook for a minute more. Add the noodles and sesame oil, toss well to coat completely. Serve.

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Crockpot Guinness Beef Stew

I am doing a fantastic job imagining it's fall around here. Even though the thermostat reads in the 90s. And I am pretty sure that after we close on our new house this week, we will go swimming in the pool this weekend.  Crockpot stew is an easy way to pretend it's fall.  I loved making it in Aspen, it was perfect to come home to after a day of skiing.  Though here in Houston, it is more like a day of swimming, in October.  I adapted this recipe from Blissfully Delicious.

Crockpot Guinness Beef Stew

1 pound stew beef
¼ cup flour
2 teaspoons vegetable oil
½ onion, chopped
1 cup chicken broth
¾ cup Guinness Draught
2 tablespoons tomato paste
1 tablespoon light brown sugar
½ teaspoon dried thyme
1 bay leaf
5 carrots, peeled and cut into 1-inch chunks
1 russet potato, peeled and cut into 1-inch chunks
4 mushrooms, quartered
2 cups frozen peas
¼ cup unbleached all-purpose flour

Toss the stew beef with the flour, turning well to coat. Heat the oil in a large skillet over medium heat, add the beef and crown on all sides. Transfer the beef to the crockpot. Add the onions to the skillet and cook for 5 minutes. Add the broth, Guinness, tomato paste, sugar, thyme and bay leaf. Bring to a simmer and scrape up any browned bits from the bottom of the skillet. Transfer the skillet contents to the crockpot and add the carrots, potatoes and mushrooms. Cover and cook on low for 8 to 10 hours, stir in the peas for the last 20 minutes of cook time. Season with salt and pepper to taste, serve.

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Ultimate Sriracha Chicken Stir Fry

I love making stir fry, it is a great way to use whatever vegetables I have on hand and it comes together super quickly. My two favorite recipes are Sriracha Chicken and Sesame Chicken.  I decided to merge the two together to create what is my most favorite stir fry ever.  I love using chicken thighs in stir fry, they are much better suited to cooking up quickly without drying out.  Does anyone else remember when McNuggets had both dark and white chicken?  I loved the dark meat McNuggets so much, it was such a shame when they went to 100% breast meat.  Boo.

Ultimate Sriracha Chicken Stir Fry

½ cup chicken broth
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon oyster sauce
1 tablespoon Sriracha
2 teaspoons cornstarch
1 tablespoon vegetable oil
1 clove garlic, minced
1 teaspoon minced ginger
1 pound boneless skinless chicken thighs, cut into bite sized pieces
1 bell pepper, seeded and chopped
1 head broccoli, cut into bite sized pieces
5 mushrooms, quartered

In a two cup measure, whisk together the broth, soy sauce, vinegar, oyster sauce, Sriracha and cornstarch. Set aside. In a large wok or skillet, heat the oil over medium-high heat. Add the garlic and ginger, sauté for 20 seconds. Add the chicken, bell pepper, broccoli and mushrooms. Saute four five minutes, until chicken is cooked through. Pour the broth mixture into the pan, heat for a minute more, until thick. Serve over rice or noodles.

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Chicken Madeira

I love Madeira wine, especially with veal.  Unfortunately, the rest of my family has differing opinions.  Miss F had her chicken plain, no potatoes and lots of broccoli (no stems!)  C had the sauce on the side and made a meager effort to eat a couple of the mushrooms.  I had mine drenched in the delicious sauce, I may have stolen a couple of C's mushrooms, which he was grateful for.  The sauce was also amazing on the mashed potatoes, so I highly recommend serving them with this dish.  Thanks to Life as a Mrs. for the great recipe.

Chicken Madeira

1 tablespoon vegetable oil
1 tablespoon butter
1 pound boneless skinless chicken breasts, cut into 4 cutlets
¼ cup flour
4 slices Mozzarella cheese

1 tablespoon butter
8 ounces mushrooms, sliced
2 cloves garlic, minced
2 tablespoons flour
1 cups Madeira wine
½ cup chicken broth
½ teaspoon salt
Cracked black pepper to taste

Preheat the oven to 350. Spray a baking sheet with non-stick cooking spray and set aside. Heat the oil and butter in a large skillet. Dredge the chicken in flour, shake off any excess. Add the chicken to the pan and sauté until golden brown, about 2 to 3 minutes a side. Remove to the prepared baking sheet and place in the preheated oven for 10 minutes. Top each chicken cutlet with mozzarella cheese and return to the oven for 1 to 2 minutes more.

While the chicken is in the oven, add another tablespoon of butter to the pan that the chicken was cooked in. Add the mushrooms and sauté for 2 to 3 minutes. Add the garlic and cook for 30 seconds. Add the flour and stir until incorporated, for about 30 seconds more. Deglaze the pan with the wine and chicken broth, stirring well. Bring to a boil and cook until the mixture reduces and thickens, add the salt and pepper. Serve the chicken topped with the madeira sauce.

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Sriracha Lime Chicken Kebabs

I loved kebabs when I was a kid. It was a special treat to be able to thread the kebabs. I always made mine with chicken, mushroom and potatoes. And then I ate them over ramen noodles. I still prefer kebabs to be served over noodles, but I now love bell pepper added on. Miss F was equally impressed with making the kebabs, she is all into making patterns at school and this provided the perfect chance for her to work her pattern skills in the kitchen. I made these under the broiler, but they would be fantastic on the grill. Thanks to TasteFood for the inspiration.

Sriracha Lime Chicken Kebabs

1 large garlic clove, minced
1 tablespoon vegetable or canola oil
1 tablespoon fresh lime juice
1 tablespoon soy sauce
1 tablespoon Sriracha
½ teaspoon ground ginger

1 pound chicken breasts, cut into 1-inch pieces
1 red or green bell pepper, cut into 1 inch pieces (I used half of each)
1 pound of whole mushrooms
1 onion, cut in 1 inch pieces

Pre-soaked bamboo skewers

Whisk together the garlic, oil, lime juice, soy sauce, Sriracha and ginger together in a large bowl. Add the chicken and toss to thoroughly coat. Refrigerate 4 to 6 hours or cover and marinate overnight. Thread chicken on skewers alternating with the bell pepper, mushroom and onion. Brush the vegetables with some of the excess marinade. Grill over medium heat, turning every few minutes, for 8 minutes or until cooked through. Alternatively, broil on high for 8 minutes, turning half way.

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Coq au Riesling

I pinned this recipe for Coq au Riesling from Simply Delicious with the specific purpose of cooking it in Colorado. I knew it would be a warm and comforting meal after a long day of skiing.  I was correct.  Too bad I wasn't correct in my cost saving measure of buying chicken leg quarters instead of thighs and legs.  Butchering a chicken is not my thing.  Breaking down the leg and thigh was accomplished reasonably, but removing the odd bony piece from each of the thighs was totally above my skill set.  Lesson learned, any money I saved was lost in random chicken bones I threw away.

Coq au Riesling

3 tablespoons butter
1 tablespoon olive oil
8 chicken pieces on the bone (I used 4 thighs and 4 drumsticks)
1 onion, finely chopped
½ pound baby bella mushrooms, sliced
¼ pound bacon, cut into lardons
4 garlic cloves, thinly sliced
2 cups Riesling (or dry white wine of your choice)
1 cup cream
salt & pepper to taste

Melt the butter and oil together in a large pan over medium heat. Brown the chicken pieces all over and remove from the pan. Add the onions, mushrooms and bacon and sauté until the bacon is rendered. Add the garlic and sauté for another 30 seconds. Pour in the wine and allow to come up to a boil, scraping up the browned bits from the bottom of the pan. Return the chicken to the pan. Turn down the heat to low and cover. Simmer for 20 to 25 minutes or until the chicken is cooked through. Turn up the heat to medium and add the cream, simmer for 10 minutes more.

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Crockpot Beef Stew with Dumplings

One of my most favorite things that my mom made as a kid was stew with dumplings. It wasn't the stew I loved, it was the dumplings. They were so good. I tolerated the stew in order to get more dumplings, I dipped the stew in ketchup in order to better suit my tastes. I bought a crockpot for the condo in Aspen because I figured it would be a useful tool in the winter. We can ski all day and come home to a nice, hot dinner. Miss F does not share my same love for dumplings, she much prefers the beef (no surprise there!) Which is fine by me, more dumplings for me! This stew is rich and hearty, I cannot wait to make it again once it is ski season. We had been playing in the snow all day, so this was the perfect meal to end the day. It turns out playing in the snow wears Miss F out as much as swimming, and makes her just as hungry. This recipe is adapted from The Magical Slow Cooker.

Crockpot Beef Stew with Dumplings

2 pounds stew beef
½ cup flour
2 teaspoons salt
1 teaspoon pepper
1 teaspoon thyme
½ teaspoon garlic powder
1 tablespoon vegetable oil
½ cup red wine
14 ounce can beef broth
6 ounce can tomato paste
1 ½ pounds red potatoes,
1 pound carrots, peeled and chopped
½ pound button mushrooms, quartered
1 white onion, peeled and chopped
2 cups frozen peas

1 cup flour
2 teaspoons baking powder
½ teaspoon salt
1 egg
½ cup milk
2 tablespoons vegetable oil

Combine flour, salt, pepper, garlic powder, and thyme in a Ziplock bag. Seal, shake to combine, then add the stew meat. Shake to coat the pieces evenly. In a large skillet, heat the oil over high heat. Brown the meat on all sides and add it to the crockpot.

Return the pan to the stove; de-glaze the pan with the red wine, scrape up any browned bits of meat and flour into the sauce. Whisk in the beef broth and tomato paste. Simmer for two minutes. Add the sauce to the crockpot. Add the potatoes, carrots, mushrooms and onions to the crockpot. Stir to combine. Cook on low for 7 to 8 hours. Stir in the peas for the last 20 minutes of cooking.

In a medium bowl, whisk together the flour, baking powder, salt, egg, milk and oil. Drop the dumplings by ¼ cup onto the top of the stew after you have stirred in the peas. Cover, turn heat to high and cook for 20 to 25 minutes, until a tooth pick inserted into the dumpling comes out cleanly.

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Ginger Chicken

I usually make a stir fry on Friday night with whatever vegetables I have leftover from the week. It is a great way to clear out the fridge and money saving as well. This recipe can be easily adapted to use up whatever leftover veggies you have on hand, I have even added tomatoes to stir fry with great success (though not in C's eyes!) I adapted this recipe from Tide and Thyme's recipe for Ginger Pork. Miss F wanted chicken, so I made the change for her. The sauce is incredibly easy to make and tasted just perfect. Miss F ate all her veggies except for the mushrooms. I was a huge mushroom fan as a kid, but I understand that many folks just don't like them.  I am still getting used to cooking rice at 8000 feet.  White rice takes over 20 minutes, so I haven't even bothered with brown rice up here...it would probably take hours!

Ginger Chicken

2 tablespoons soy sauce
4 teaspoons vegetable oil, divided
2 cloves garlic, minced
2-inch piece of ginger, peeled and finely grated
2 boneless skinless chicken breasts, cut into bite sized pieces
½ cup mushrooms, quartered
½ red bell pepper, chopped
½ onion, chopped
1 cup broccoli florets
½ cup chopped green beans

Sauce:
1 cup chicken broth
2 tablespoons cornstarch
2 tablespoons soy sauce
2 tablespoons oyster sauce
2 tablespoons sherry

Combine soy sauce, 2 teaspoons vegetable oil, garlic, and grated ginger in a Ziploc bag. Add chicken to the bag and toss to coat. Let marinade 30 minutes at room temperature.

Whisk together the broth, corn starch, soy sauce, oyster sauce and sherry in a two cup measure. Set aside.

Heat two teaspoons of vegetable oil in a wok or large skillet over high heat. Add the chicken and marinade to the pan, stir fry for 2 to 3 minutes. Add the mushrooms, bell pepper and onion, stir fry for a minute more. Add the broccoli and green beans, stir fry for two minutes more. Add the sauce, stirring until thickened, about 3 minutes. Serve over rice.

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Recipe Swap: Shrimp and Grits (Polenta)

I was so excited to participate in this week's swap: seafood. I submitted one of my favorite dishes, Jambalaya Marylaya, for the swap. When I received Shrimp and Grits fom Cookaholic Wife, my excitement waned. Grits are nasty. I just cannot handle grits, but the rest of the recipe looked amazing to me. I did check to see if my parents had any grits at their house, so I could have just made it and served it to my grits loving dad, but they did not. So I decided to change it up and replace the grits with polenta. Which turned out to be the perfect substitution. This dish was rich, creamy and satisfying.  I served Miss F's shrimp with mac n' cheese since I know she hasn't been a huge polenta fan in the past.  She just loves shrimp (thank goodness!)

Shrimp and Polenta

2 cups water
2 cups milk
1 ½ teaspoons salt
1 cup polenta
2 tablespoons butter
½ teaspoon pepper
4 ounces Parmesan cheese, grated

2 pieces bacon, chopped
1 small white onion, chopped
1 tablespoon garlic, minced
8 ounces sliced mushrooms
1 pound shrimp, peeled and deveined
½ teaspoon crushed red pepper flakes
¼ cup half-and-half
1 tablespoon flour
¾ cup chicken broth
1 tablespoon minced parsley

In a large pot over medium-high heat, bring milk, water, and salt to a boil. Gradually whisk in polenta. Reduce heat to low, and cover. Cook 20 minutes, until creamy, lifting the lid and stirring every 3 or 4 minutes to prevent sticking. Remove pot from stove, stir in pepper and butter. Gradually stir in cheese. Cover again and set aside, keeping warm.

In a large skillet, cooked the bacon over medium-high heat until crispy. Remove with a slotted spoon to a paper towel to drain. Add the onion, garlic and mushrooms to the skillet and cook for 8 to 10 minutes, stirring frequently. Add the shrimp and crushed red pepper flakes to the skillet and cook for 3 minutes or until shrimp are pink. Combine the half-and-half and flour in a small bowl, whisking until smooth. Add the mixture to the skillet, along with the chicken broth and cook for 2 to 3 minutes or until thickened. Season with additional salt and pepper to taste. Spread polenta on plate and top with shrimp mixture. Garnish with minced parsley and reserved bacon.

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Chicken with Mushrooms in a Balsamic Cream Sauce

I had pinned a recipe for Chicken with Balsamic Cream Sauce weeks ago. I glanced at the recipe and got the ingredients from the grocer. When I went to review the recipe the night before, it was gone.  The blogger was self-publishing a cookbook, so they decided it would be a great idea to take down their recipes, but leave up the original post.  That did not help my plight one bit and I certainly wasn't going to wait and buy their cookbook.  Luckily, that same day a friendlier blogger had made Champagne Chicken, which inspired me to create my own recipe for Chicken in a Balsamic Cream Sauce.  The original recipe came from a low carb blogger, so I added flour and served it over mashed potatoes...seemed like the right thing to do.

Chicken with Mushrooms in a Balsamic Cream Sauce

2 boneless skinless chicken breasts
1 tablespoon olive oil
2 tablespoons butter
2 tablespoons flour
½ white onion, sliced
1 pound baby Bella Mushrooms, sliced
½ cup chicken broth
3 tablespoons balsamic vinegar
¼ teaspoon red pepper flakes
¼ cup heavy cream

Season the chicken with salt and pepper, set aside. Add the olive oil to a large sauté pan and heat over medium-high. Brown the chicken on both sides, remove to a plate. Add the butter to the pan and reduce the heat to medium. Add the onions, mushrooms and flour; sauté until caramelized, about five minutes. Deglaze the pan with the chicken broth and vinegar; add the red pepper flakes. Stir in the cream. Return the chicken back into the pan, cover and cook until chicken is cooked through, about 8 minutes. Serve over rice or mashed potatoes.

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Beef Tenderloin and Vegetable Pot Pie

I sort of love pot pie.  Sort of isn't right...I down right love it.  I get beef tenderloin from the Asian grocer Ranch 99 Market.  It is less than $5 a pound and works perfectly for any recipe needing beef.  The original recipe was a lot more complex and involved making broth with short ribs.  That sounds lovely, but my adaptation works without having to get two types of beef.  Everyone at the table went back for seconds and Miss F ate every vegetable on her plate, even though there was some bribery involved with the puff pastry crust.  At what age is bribery not needed?  And let me tell you how puzzled I am that the bribery was not over the peas and carrots, but over the potatoes.  Miss F is just not a potato fan.

Beef Tenderloin and Vegetable Pot Pie

4 cups beef broth
3 tablespoons tomato paste
1 bay leaf
½ teaspoon salt
¼ teaspoon pepper

1 cup chopped carrots
1 cup chopped new potatoes
1 cup chopped onion
½ cup quartered mushrooms
1 cup peas
1 tablespoon chopped parsley
3 tablespoons all purpose flour
3 tablespoons butter, room temperature

1 pound beef tenderloin steaks, trimmed, cut into ½ inch pieces

1 sheet frozen puff pastry, thawed
1 large egg, beaten (for glaze)

Add beef stock, tomato paste, bay leaf, salt and pepper to a large sauce pan and bring to boil. Cover, reduce heat and simmer for 10 minutes. Add carrots, potatoes and onion to pot. Simmer until carrots and potatoes are tender, about 15 minutes. Add mushrooms and simmer 5 minutes. Stir in the peas and parsley. Mix flour and 2 tablespoons butter in small bowl until paste forms. Stir paste into stock mixture; simmer until gravy thickens, about 3 minutes.

Preheat oven to 400 degrees. Butter four custard cups or soufflé dishes or one large oven safe dish. Melt remaining 1 tablespoon butter in large nonstick skillet over high heat. Sprinkle beef tenderloin pieces with salt and pepper. Add beef to skillet and cook just until outside of beef is brown, about 1 minute per side. Transfer beef to prepared custard cups, dividing equally or into the large dish. Ladle vegetable gravy over beef in cups, dividing equally. Roll out 1 puff pastry sheet on floured surface to 12-inch square. Using small plate as a guide, cut out four rounds from sheet. Brush edges of pastry rounds with egg glaze. Place 1 round, glazed side down, atop each filled custard cup; press overhang firmly to outside of each cup. Cut 3 vents in each pastry round. Brush pastry with remaining egg glaze. Bake beef tenderloin pies until pastry is golden brown and puffed, about 15 minutes. Serve warm.

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Crab Stuffed Mushrooms

I adore stuffed mushrooms, so much so that we have them for dinner every once and awhile. When I make them for dinner, they have to be stuffed with sausage or else C and Miss F might revolt. When there are 12 girls together for a dinner party, there is no threat of revolution and my favorite stuffing crab gets to make an appearance. I had to make my own mayonnaise because it just isn't something I keep in the house, I am not a fan. Luckily a mini chop, egg and oil make a magnificent mayo, so the day was saved. Thanks to For the Love of Cooking for the most amazing recipe.

Crab Stuffed Mushrooms

12 button mushrooms, stems removed
2 teaspoon olive oil (divided)
2 tablespoon sweet yellow onion, finely diced
1 clove of garlic, minced
½ cup of lump crab meat
2 tablespoons mayonnaise
2 tablespoons Parmesan cheese
1 tablespoon fresh parsley, chopped (divided)
Sea salt and freshly cracked pepper, to taste
Squeeze of fresh lemon juice, optional
¼ cup of panko crumbs

Preheat the oven to 350 degrees. Coat a round baking dish with cooking spray.

Remove the mushroom stems and dice them finely. Heat the olive oil in a small skillet over medium heat then add the onion and diced mushroom stems. Cook for 2-3 minutes or until tender and soft; add the minced garlic and cook, stirring constantly for 1 minute. Remove from the heat and let cool.

Combine the crab meat, mayonnaise, Parmesan cheese, most of the fresh parsley, sea salt and freshly cracked pepper, and a dash of lemon juice in a bowl. Add the cooked mushrooms and onion mixture then gently stir until well combined. Fill each mushroom with the crab filling until overflowing; repeat with the remaining mushrooms. Place the mushrooms into the prepared baking pan.

Combine the panko crumbs with the remaining teaspoon of olive oil and the last bit of parsley then mix until well combined. Sprinkle the panko crumbs evenly on top of each mushroom.

Place into the oven and bake for 30 minutes, or until the mushrooms are tender and the panko is golden brown. Serve immediately.

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Crockpot Coq au Vin

It is still 90 degrees plus in Houston, but after a long weekend in Jackson Hole, I was ready for a warm, comforting fall dish. I have a crazy amount of chicken thighs in my freezer, I think I accidentally bought an extra pack at Costco instead of getting chicken breasts. This recipe is inspired by the Coq au Vin recipe from the Better Homes and Gardens cookbook. I adapted it a lot and changed it to cook in the crockpot. This dish is perfect for fall, even if fall means 90 degree days better suited for a day at the pool. At least I can pretend we are still in Jackson Hole.

Crockpot Coq Au Vin

3 slices of bacon, chopped
4 bone-in chicken thighs
2 tablespoons flour
4 carrots, peeled and chopped
1 small onion, chopped
1 cup quartered mushrooms
2 cloves garlic, minced
¾ cup red wine
½ cup chicken broth
½ teaspoon dried thyme
¼ teaspoon dried parsley
1 bay leaf
½ teaspoon salt
¼ teaspoon pepper

In a sauté pan, cook the bacon over medium heat. Remove the bacon to a dish with a slotted spoon when crisp. Coat each chicken thigh in flour, salt and pepper. Saute the chicken thighs in the bacon grease for three minutes per side. Remove to a plate and set aside. Saute the carrots, onions and mushrooms for 3 to 5 minutes. Add the garlic and sauté 30 seconds more. Transfer the vegetables to the crockpot and top with the chicken thighs. In a two cup measure, mix together the wine, broth, thyme, parsley, bay leaf, salt and pepper. Pour over the chicken thighs. Sprinkle the bacon over top of the chicken. Cover and cook on low for 8 hours. Serve.

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Prosciutto, Asparagus and Parmesan Pasta

I saw this recipe via Pinterest and I knew right away I wanted to try it. Once I told Miss F that prosciutto was bacon, she wanted to try it as well (that kid could live on bacon!)  The recipe comes from Val So Cal, but I made a ton of changes.  Mainly, I sauteed the asparagus first and removed it from the pan to toss with the pasta at the end.  I find if I leave the asparagus to cook with sauces, they lose the gorgeous bright green color.  Another tip is to get prosciutto from your deli counter and not pre-packaged.  It is usually cheaper and you can get the exact amount you need for your recipe.  This dish is perfection.  I want to try it next with peas in place of the asparagus.

Prosciutto, Asparagus and Parmesan Pasta

12 ounces angel hair pasta
2 tablespoons of olive oil
1 pound asparagus, trimmed and cut into 1 inch pieces
1 small onion, diced
1 cup of sliced mushrooms
2 garlic cloves
4 ounces of prosciutto, cut into strips
½ cup white wine
1 ½ cups heavy cream
1 tablespoon corn starch
½ teaspoon red pepper flakes
½ cup grated parmesan cheese

Prepare the pasta per package instructions. While the pasta is cooking, heat the one teaspoon of the oil in a large sauté pan over medium-high heat. Saute the asparagus for 2 minutes. Remove from the pan and set aside. Add the remaining oil to the pan. Sauté onion, garlic, mushrooms until fragrant and tender, about 3 minutes. Add the garlic and prosciutto, sauté 1 minute more. Add the white wine and chicken broth, bring to a simmer and cook for 2 minutes more. Whisk together the cream, corn starch and red pepper flakes. Add the cream mixture, return to a simmer and cook until thickened, about 4 minutes. Add the asparagus and pasta to the pan; toss with the sauce. Serve, topped with additional parmesan.

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