Category Archives: Main Course

Skillet Chicken and Mushroom Wine Sauce

Really enjoyed this recipe even though it looks kinda blah in my photo. Ran out of thyme for garnish…LOL.

Skillet Chicken and Mushroom Wine Sauce

Ingredients:

  • 3 boneless, skinless chicken breasts, cut diagonally into cutlets
  • ½ cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 12 ounces mushrooms, cleaned and thick sliced
  • 4 tablespoons unsalted butter, divided
  • 1 tablespoons olive oil
  • 2 garlic cloves, minced
  • 2 large shallots, sliced thin
  • 1 ½ cups chicken broth, low sodium
  • ½ cup dry white wine
  • ½ cup heavy cream
  • 2 large springs of fresh thyme
  • 1 teaspoon Dijon mustard
  • 2 teaspoons cornstarch dissolved in 2 tablespoons water or broth

1. Pat the chicken breasts dry with paper towels. Cut each breast in half diagonally into 2 thinner cutlets. Alternately, place the chicken breasts between two sheets of plastic wrap and pound to an even thickness.

2. In a shallow bowl combine the flour, salt, pepper and garlic powder. Set aside.

3. Add 2 tablespoons butter and 1 tablespoon olive oil to a large skillet. Heat over medium until the butter is melted. Dredge 3 chicken cutlets in the flour mixture, coating both sides, shaking off the excess flour. Add the coated chicken to the skillet and cook until lightly browned, about 5 minutes. Turn and cook another 3-5 minutes. Remove the cooked chicken to a plate and cover to keep warm. Repeat until all chicken is browned.

4. Add remaining 2 tablespoons butter to the pan and heat until melted. Add the sliced mushrooms and cook, undisturbed, until the mushrooms are well browned on one side. Stir and turn the mushrooms and continue cooking until the moisture is released and evaporated, and the mushrooms are all well browned.

5. Add the sliced shallots to the pan and cook until softened. Add the minced garlic and sauté for 30 seconds or until fragrant. Pour the wine into the pan and scrape the bottom to deglaze.

Add the thyme sprigs, chicken broth, mustard and cream. Bring to a boil and cook for 5 minutes. Stir in the dissolved cornstarch. Bring the sauce back to a light simmer and add the chicken. Heat and simmer for 5 minutes or until the sauce is thickened and the chicken warmed through. Remove the thyme sprigs, and season the dish with salt and pepper to taste.

6. Garnish with parsley or additional thyme and serve with rice, potatoes or noodles

Salmon Pasta with Sundried Tomato Cream Sauce

Quite often when I purchase a salmon filet there are little pieces which I cut off and freeze separately to use to make salmon poke, etc. Searching Pinterest for more ideas, I came across this great pasta dish!

Salmon Pasta with Sun Dried Tomato Cream Sauce

  • 1 tablespoon olive oil
  • 1-pound salmon fillets
  • 1/4 teaspoon salt
  • 3 cloves garlic, minced
  • 1/4 cup sun-dried tomatoes in oil, chopped
  • 5 oz spinach fresh
  • 1 cup heavy cream
  • 1/4 teaspoon paprika
  • 1/8 teaspoon red pepper flakes
  • 8 oz penne

1. Heat 1 tablespoon of olive oil in a large skillet on medium-high heat.

2. Season salmon fillets with salt.

3. When the oil is hot, add salmon fillets flesh side down (skin side up). Sear for about 4 minutes on medium-high heat.

4. Reduce heat to medium.

5. Flip the salmon fillets to the other side (skin side down). Sear for another 4 or 5 minutes on medium heat until salmon is flaky.

6. Remove salmon from the skillet.

Pasta Sauce

1. To the same, now empty, skillet, add chopped sun-dried tomatoes and minced garlic. Cook, stirring, for 1 minute.

2. Add fresh spinach, and continue cooking and stirring until the spinach wilts, for a couple of minutes.

3. To the skillet with sautéed vegetables, add 1 cup of heavy cream, paprika, red pepper flakes. Bring to simmer. Simmer for about 1 minute, stirring. Season with salt. Add more paprika, if you like.

Pasta

1. Cook penne according to package instructions. Drain.

1. Add cooked and drained pasta to the skillet with the cream sauce. Stir in.

2. Remove skin from the salmon by sliding the fork between the salmon fillet and the skin.

3. Slice salmon into large chunks.

4. Add salmon chunks to the creamy pasta. Stir to combine. Simmer for a minute or more, until the salmon is warmed up and cooked through. The salmon should be flaky.

5. Season with salt, if needed.

Sheet Pan Maple Dijon Chicken with Roasted Butternut Squash

Who expects to find butternut squash in summer, let alone summer in MEXICO? Walking into our favourite grocery store in Merida, Yucatan, there were TWO just waiting for us…at the door! No others in sight…was I dreaming? Nope, snatched ’emup fast.20200801_181203

You northerners can watch for them later. This recipe was a keeper. How can you say no to maple syrup and Dijon mustard?

Sheet Pan Maple Dijon Chicken with Roasted Butternut Squash

  • 4 chicken thighs
  • salt and pepper
  • 2/3 cup maple syrup
  • 2/3 cup Dijon mustard
  • 1 1/2 lb butternut squash, uncooked, peeled and cubed into 1- or 2-inch cubes
  • 3 tablespoons olive oil
  • 1/4 teaspoon salt
  1. Preheat oven to 450 F. Prepare a large rimmed baking sheet (line it with aluminum foil, as it can be runny)
  2. Season chicken thighs with salt and pepper on both sides.
  3. In a medium bowl, whisk maple syrup and Dijon mustard. 
  4. Dip each chicken thigh on both sides into maple-Dijon mixture and place on a prepared baking sheet, skin side up, leaving space between all chicken thighs.
  5. Add cubed butternut squash into the same bowl with the remaining maple-Dijon mixture, mix to coat, and add butternut squash on the baking sheet around the chicken, in one layer. If you run out of maple-Dijon mixture, whisk a little bit more.
  6. Roast for 30 or 40 minutes at 450 F, uncovered, until the chicken is cooked through.

The original recipe called for adding Brussel sprouts, but I had some leftover fresh asparagus. They didn’t turn out as I had hoped….

Egg Roll in a Bowl #1

I made this version of Egg Roll in a Bowl last year and have been using it ever since while we were on the Keto Diet. It is great, but I have recently come across this one which uses a Mr. Lucky Mini Flakes of broccoli, cauliflower and carrots. It’s far easier than chopping up all that cabbage…LOL.

The original recipe from Tasha Metcalf with the cabbage is below.

Keto Egg Roll in a Bowl   Tasha Metcalf

Prep Time 5 minutes     Cook Time 15 minutes    Servings 6

Ingredients

  • 1-pound ground pork OR chicken
  • 1 head cabbage thinly sliced
  • ½ onion medium, thinly sliced
  • 1 tablespoon sesame oil
  • ¼ cup soy sauce or liquid aminos
  • 1 clove garlic minced
  • 1 teaspoon ground ginger
  • 2 tablespoons chicken broth
  • Salt and pepper to taste
  • 2 stalks of green onion

Instructions

Brown ground pork in a large pan or wok over medium heat.

Ensure cabbage and onion is thinly sliced into long strands. Use a spiralizer to cut the vegetables for quickest results.

Add sesame oil and onion to pan with browned ground pork. Mix together and continue cooking over medium heat.

Mix soy sauce, garlic, and ground ginger together in a small bowl. Once onions have browned, add the sauce mixture to the pan.

Immediately add the cabbage mixture to the pan and toss to coat the vegetable and evenly distribute ingredients. Add chicken broth to the pan and mix. Continue cooking over medium heat for three minutes, stirring frequently.

Garnish with salt, pepper, and green onion.

Nutrition Facts

  • Calories 268
  • % Daily Value*
  • Total Fat 18g 28%
  • Total Carbohydrates 10g 3%
  • Protein 15g 30%
  • * Percent Daily Values are based on a 2000 calorie diet.

10 Minute Canned Salmon Salad

Just in time for summer, maybe…LOL. This is not your traditional salmon salad. I prefer sockeye when I can get it, but you could use whatever you can find. It will last two days in the refrigerator. I am not a canned tuna fan but you could try it…

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10 Minute Canned Salmon Salad

Ingredients

  • 1 package (10 oz) carrot matchsticks* (I used two whole carrots julienned)
  • 3 large bell peppers, thinly sliced
  • 3 oz jar capers, drained**
  • 2 cans (8 oz each) wild salmon
  • 1/4 cup parsley, finely chopped
  • 1/4 tsp salt
  • Ground black pepper, to taste
  • 2 tbsp mayo
  • 1/4 cup Greek yogurt, plain
  • 2 large avocados, diced

Instructions

In a large mixing bowl, add carrots, bell peppers and capers. Mash salmon a bit with a fork inside the can and add to the salad.

Add parsley, salt, pepper, mayo, Greek yogurt and gently toss to coat. Add avocado and give a few more stirs. Serve cold.

Store: Refrigerate in an airtight container for up to 2 days.

Notes

*A few cups of coarsely shredded carrots would work. **Use any pickled goodies like asparagus, beans, olives etc.

Cauliflower Jalapeno Mac n Cheese

Who doesn’t like macaroni and cheese, whether it be Canada’s KD (Kraft Dinner) or any number of restaurant style macaroni and cheese dishes? One of our fav restaurants in Merida, Yucatan – Merci, does a wonderful macaroni and cheese with jumbo shrimp! What’s not to love about that? Of course, when you do KETO, you avoid pasta, But, since we are now only KC (Keto conscious) we have a little leeway. Don’t tell your family it is KETO. They do not need to know. This is undoubtedly a new fav recipe, with a touch of jalapeno (optional).

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KETO Cauliflower Jalapeno Mac n Cheese with Bacon

Ingredients (Vegans, omit bacon)

  • 1 large head cauliflower cut into small bites
  • 8 ounces cream cheese softened
  • 1 1/2 cups shredded cheddar cheese I use a cheddar blend
  • 1/2 cup heavy cream
  • 5 strips of uncured bacon cooked and crumbled (bacon grease reserved)*
  • 3 teaspoons bacon grease melted
  • 2 jalapeño peppers minced (see notes)
  • 2 tablespoons grass-fed butter
  • 1-2 tablespoons hot water
  • salt and pepper to taste
  • Optional: fresh cilantro for garnish

Instructions

  1. Add the cauliflower florets to a microwave safe bowl with a plate (or paper plate) on top Microwave for 7-8 minutes or until slightly tender (or your desired texture). You can steam it instead, if you don’t have or want to use a microwave, but I wouldn’t boil it, it might be too watery.
  2. While the cauliflower is cooking, heat a saucepan over medium. Add in the butter and bacon grease, then sauté the jalapeño peppers until tender, should take just about 2-3 minutes. Add in the cream cheese and stir until melted. Add the remaining ingredients and still until well combined and all the cheese has melted.
  3. Add in 1-2 tablespoons of hot water if needed, to reach your desired consistency.
  4. Once the cauliflower is cooked through, you don’t need to drain it or pat it dry. The small amount of moisture will be perfect with this sauce, which as I mentioned, is on the thicker side. Pour cauliflower in the skillet and mix well to coat each piece, then serve.
  5. Optional: Garnish with fresh cilantro and/or crumbled bacon.
  6. Store leftovers in the fridge for a few days. It reheats beautifully in the microwave or stovetop.

Notes

The amount of jalapeño pepper that you use is entirely up to you, and will depend personal preference. I would recommend using 2 jalapeño peppers for a mild to medium level of heat and flavor. If you’re like me and love a spicy kick and a stronger jalapeño flavor, you’ll want to use a bit more.

 

Seared Scallops in a Cajun Mustard Cream Sauce

Just in time for News Year’s Eve! As a change this year I decided to have Oysters Rockefeller in place of the usual escargots. Alas, they were impossible to find as fresh and on second thought I did not want to have to shuck them. Third choice was either mussels or scallops. NO mussels to be found. I had to settle on frozen scallops. This recipe from Closet Cooking was not only simple, but really awesome with the mustard sauce. Since I neglected to take a photo, this is the photo which accompanied the recipe.

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It was perfect with the broiled asparagus AND very perfect with the leftover mustard sauce, so much so that |I had an idea for using this sauce on Eggs Benedict some time.

Let me know if you try it! It made a great and simple romantic dinner for two.

Seared Scallops in a Cajun Mustard Cream Sauce

Prep Time:5 minutes Cook Time:10 minutes

Total Time:15 minutes Servings: 2

  • 1-pound sea scallops (about 1 inch thick) I used ten scallops
  • 2 teaspoons Cajun seasoning
  • 1/2 tablespoon butter
  • 1/2 tablespoon oil
  • 1 clove garlic, chopped
  • 1/2 cup heavy/whipping cream
  • 1 tablespoon Dijon mustard
  • 2 teaspoons Cajun mustard (or grainy mustard)
  • 1 tablespoon lemon juice
  • salt and pepper to taste
  • 1 tablespoon parsley, chopped
  1. Pat the scallops dry and press on the Cajun seasoning.
  2. Met the butter into the oil in a pan over medium-high heat, add the scallops and sear until lightly golden brown, about 1-2 minutes per side, before setting aside.
  3. Add the garlic and cook until fragrant, about a minute.
  4. Add the heavy cream, mustards and lemon juice, bring to a boil, reduce the heat and simmer until the sauce thickens a bit, about 2-3 minutes.
  5. Season the sauce with salt and pepper to taste and serve the scallops in the sauce garnished with the chopped parsley.

Option: Replace the butter and oil with bacon grease or butter yet, start by cooking 4 strips bacon, use the grease to cook the scallops in and sprinkle the crumbled bacon onto the scallops just before serving!

Option: Add 1/4 cup chicken broth or seafood broth or white wine to the pan before adding the cream and deglaze the plan by scrapping all of the brown bits from the bottom of the pan with a wooden spoon while the broth simmers.

Option: Add 1/4 cup grated parmesan cheese to the sauce!

I chose not to use any of the options this time around!!

Happy New Year!!

Ham and Bean Soup

For those of you serving ham for Christmas here is an easy recipe for leftovers…LOL

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Easy Ham and Bean Soup

Ingredients

  • 1 tablespoon olive oil
  • 3 carrots, small dice
  • 1 small onion, small dice
  • 2 garlic cloves, minced
  • 1 tablespoon fresh thyme leaves
  • 4 (14.5 ounce) cans white beans (in Mexico I used a large can of charros)
  • 3 cups chicken stock
  • 2 cups diced smoked ham
  • 2 dried bay leaves
  • Kosher salt, to taste
  • Black pepper, to taste
  • 1/4 cup minced parsley

Instructions

Add olive oil to 5-quart soup pot and set over medium high heat.

When the oil is hot add in the carrots and onions. Cook for about 5 minutes or until the onions just start to soften and turn translucent.

Add in the garlic and thyme leaves and stir to combine.

To the pot add all the beans with the juice from their cans, chicken stock, diced ham and bay leaves. Stir to combine.

Simmer the soup for 10-15 minutes or until it’s slightly thickened.

Taste and season with desired amount of kosher salt and black pepper.

Stir in parsley and serve hot. I put a dollop of sour cream on top when we had it…

Shrimp and Sausage Skillet

Quick and easy dinner using only a skillet, cutting board and a knife! And it looks spectacular too!

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Shrimp & Sausage Skillet

  • 1/4 cup avocado oil divided
  • 1-pound shrimp peeled and deveined
  • 1 tsp Cajun Seasoning or Old Bay seasoning
  • 12 ounces sausage cut into 1/2-inch slices (I used Argentinian chorizo)
  • 1 jalapeno minced
  • 1 clove garlic minced
  • 1/2 lb green beans cut into 2-inch pieces
  • 1 medium red pepper cut into 2-inch slices
  • Salt and pepper
  1. Heat 2 tbsp of the avocado oil in a large skillet over medium high heat. Once shimmering, add the shrimp in a single layer. Cook about 2 minutes, and then flip the shrimp over and sprinkle with the seasoning. Cook another minute or two, until no longer pink, then transfer to a plate.
  1. Add the remaining oil to the pan. Once shimmering, add the sausage and sauté until starting to brown, 2 to 3 minutes. Add the jalapeño and garlic and sauté until fragrant, 30 seconds.
  2. Add the vegetables and continue to sauté until just tender, 5 to 10 minutes. Season to taste with salt and pepper. Add the shrimp back to the pan and warm through before serving.

Cheesy Ranch Chicken and Broccoli Bake (KETO)

Alas, we have succumbed to the Keto Diet which requires us to eat very few carbs, lots of protein, veggies and some fruits. Beginning today you will see Keto friendly recipes. This is not to say they aren’t tasty!! I am a novice here and still in the early stages of figuring out what is good and bad. Help me!! If I post a recipe which you know is not KETO please let me know. I need your help… You know if I post it, it must have at least tasted good…LOL. Here we go….

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Cheesy Ranch Chicken & Broccoli {Keto & Low Carb Friendly}
Ingredients
• 2 cups cooked chicken breast (3 small breasts)
• 2 tablespoon of butter
• ½ pack ranch seasoning mix (see below )
• 4 oz. cream cheese, softened.
• ¼ cup heavy whipping cream
• Broccoli (Costco pieces – steamed
• ⅔ cup chicken broth
• ¼ cup crumbled bacon
• ½ cup cheese
For the Topping
• 2 cups cheese
• ½ cup crumbled bacon
Instructions
1. Kasey* cooked her chicken first in a slow cooker on high for 3.5 hrs. (Boiled mine for 10 minutes)
2. Remove from slow cooker (or the pot) and shred.
3. Preheat oven to 350 degrees.
4. In an oven-safe skillet, melt 2 tablespoons butter.
5. Add ranch seasoning, cream cheese, heavy whipping cream, chicken broth, ¼ cup crumbled bacon and ½ cup cheese.
6. Use a whisk to combine ingredients and cook on low for 5 minutes.
7. Steam broccoli in the microwave while the ranch mixture is cooking.
8. Add chicken and cooked broccoli to ranch mixture and stir to combine.
9. Sprinkle 2 cups cheese and ½ cup crumbled bacon on top.
10. Cook in oven for 25 minutes then move to top rack.
11. Cook on broil 2-3 minutes until cheese is bubbly and bacon is browned. (I skipped this)
*Recipe by Kasey Trenum at https://kaseytrenum.com/cheesy-ranch-chicken-broccoli-keto-low-carb-friendly/

Dry Ranch Dressing Seasoning Mix (I used the whole recipe)

  • 1 tbsp dry Parsley
  • 1 tbsp Dill
  • 1/2 tsp ground black pepper
  • 1 tsp onion flakes or dry minced onion
  • 1 tsp onion powder
  • 1 tsp garlic powder