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
- 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
How many times have you realized that the only vegetables in the house were in the freezer? Sure you can sometimes steam them, but often they turn out mushy. Thankfully on Pinterest you can find recipes for using them straight from the freezer without thawing! This recipe is a keeper, along with others I found there for using frozen spinach in a pasta and frozen butternut squash. (more on those another day).
Roasted Frozen Broccoli
- 10 oz bag of frozen broccoli florets
- olive oil spray
- garlic powder
- onion powder
Line a baking sheet with parchment paper.
Arrange frozen broccoli florets in a single layer on the parchment paper
Spray the frozen broccoli with olive oil spray to coat
Sprinkle on even amounts of salt, pepper, garlic powder, and onion powder over the tops of the broccoli (no need to toss or stir)
Roast at 450 degrees for 15 – 20 minutes, checking once or twice, until broccoli is crisped to your liking
Remove from oven and sprinkle on parmesan cheese.
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.
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
- Preheat oven to 450 F. Prepare a large rimmed baking sheet (line it with aluminum foil, as it can be runny)
- Season chicken thighs with salt and pepper on both sides.
- In a medium bowl, whisk maple syrup and Dijon mustard.
- 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.
- 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.
- 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….
Throw another steak on the BBQ and make this salad tomorrow! This is what you can do when you have a leftover steak. Black refers to the blackened steak and blue refers to the blue cheese dressing which accompanied the finished salad. (Actually we love putting blue cheese on our steaks along with fresh sage.) So here goes…
Black and Blue Steak Salad
- 1 beef Top Sirloin Steak Boneless cut 3/4-inch-thick (about 1 pound)
- 1/4 cup Worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon pepper
- 6 cups spring mix greens
- 1/4 cup blue cheese crumbles*
- 1/2 cup cherry tomatoes
- 1 avocado thinly sliced
- 1/4 red onion thinly sliced
- 1/4 cup dressing of choice OR blue cheese dressing in lieu of the crumbles*
- Place beef in plastic bag with Worcestershire sauce, salt and pepper. Turn steak to coat evenly. Marinate for at least 1 hour in refrigerator.
- Remove beef from marinade. Place beef on grill, on medium heat. Grill, covered, for 7 to 11 minutes. for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
- Remove from grill and slice steaks across the grain.
- Add cherry tomatoes to grill for 2-3 minutes or until burst.
- Fill platter or large salad bowl with mixed greens. Top with burst tomatoes, avocado slices, sliced red onion, and blue cheese crumbles. Top with steak and serve with dressing of your choice.
How to dress up a can of Campbell’s Tomato Soup for company? This recipe turned out well, but alas, I did not take a photo. You will just have to trust me…LOL
Elevated Campbell’s Tomato Soup
- 1 Cup Fresh Shredded Parmesan Cheese
- 1 Cup Dried Bread Cubes (I use the ones meant for stuffing)
- 1 Can Tomato Soup
- 1 Can of Chicken Broth (I pour my chicken broth into the tomato soup can after pouring the tomato soup out.)
- 1 teaspoon Fresh Chopped Basil
- 1/2 teaspoon Fresh Chopped Thyme
- 1/2 teaspoon Balsamic Vinegar
- Salt & Pepper
I recommend using 3 or 4 (depending on size) Ramekins
- Preheat oven to 350 degrees.
- In a small bowl toss together bread cubes, 1/3 cup of the shredded cheese, pinch of salt and pepper. Set off to the side.
- In a large bowl whisk together the tomato soup, chicken broth, basil, thyme, and vinegar until smooth.
- Evenly distribute the bread cube mixture among the ramekins or fill the entire bottom of the circular casserole dish you plan on using.
- Next you want to evenly distribute the soup mixture among the ramekins or slowly ladle over the bread cubes in a singular casserole dish.
- Use the rest of the remaining cheese to float on top of the soup mixture, by slowly sprinkling it onto the soup.
- Bake at 350 degrees for 10minutes, then switch to a low broil and allow to cook until the cheese becomes golden brown and bubbly (about 5 minutes in our oven, but this can happen quickly so watch carefully to be sure).
No doubt you have had this dish at any one of thousands of Italian restaurants around the world. It really is quite simple once you have prepared the sauce. You can use canned tomatoes, but in this case I used 2 larger fresh tomatoes, NOT plum. I simply chopped them up. One thing of note – do NOT use more than 3 – 4 tablespoons of vodka, as it will leave the dish bitter…
Penne alla Vodka
- 28 oz. whole plum tomatoes, undrained OR 2 large fresh tomatoes, chopped
- 3 Tablespoons olive oil
- 3 cloves garlic, thinly sliced
- 1 Tablespoon fresh basil, roughly chopped
- 3-4 Tablespoons vodka
- 1 teaspoon red pepper flakes
- ¾ cup heavy cream
- 2 Tablespoons cold butter
- Salt/Pepper, to taste
- 1 lb. Penne
- Fresh parsley, roughly chopped
- ¼ cup Parmesan cheese, finely grated
Puree the tomatoes in a blender, food mill, or an immersion blender and set aside. You can decide how chunky or uniform you’d like the tomatoes to be. I simply chopped them up!
Heat the olive oil in a large pot over medium heat. Add the thinly sliced garlic and the basil. Cook for 1-2 minutes, until fragrant and softened.
Turn off the heat.
Add the vodka to the pan and let it sizzle. Turn the heat back to medium and reduce the vodka until there is about a Tablespoon left.
Add the pureed tomatoes and let it simmer for 45 minutes or so, allowing it to reduce and become quite thick.
During the last 12 minutes or so, cook the penne according to package instructions. For saucier pasta, use ¾ lb. instead of the full pound. Reserve 1/4 cup pasta water.
Add the heavy cream and the red pepper flakes to the sauce.
Add 2 Tablespoons cold butter to the sauce, along with 1/4 cup pasta water. Stir to combine.
Season with salt/pepper if desired.
Add in the drained pasta.
Garnish with roughly chopped parsley and Parmesan cheese and serve!
Just in case you are wondering about the difference between a Chef’s Salad and a Cobb Salad, here is what I found in Wikipedia –
A Chef Salad and Cobb Salad both have lettuce, cheese and meats such as bacon, chicken breast, and ham, plus hard boiled eggs. But a Cobb salad usually has a mixture of lettuces, and also has avocado and tomatoes. It was named after Robert Cobb who was the owner of the famous Hollywood Brown Derby and created by his chef in 1937.
This is the Pinterest version I was able to locate. Cobb Salad Dressing.
Classic Cobb Salad
- 3 strips bacon
- 1 boneless, skinless chicken breast or leftover baked ham, chopped
- 3/4 head iceberg lettuce (or salad greens blend)
- 8 grape tomatoes (I chopped up a Roma tomato)
- 1 avocado
- 2 hard-boiled eggs
- 1 1/2 ounces blue cheese crumbled
- 3 ounces ranch dressing (or blue cheese dressing) OR Cobb Dressing below*
- Preheat oven to 425 degrees F. Lay out bacon strips on a foil-lined baking sheet. Cook for 10-12 minutes or until is crispy. Removed from oven and transfer bacon to a paper towel-lined plate to drain.
- Heat grill or a skillet over medium-high heat). Cook chicken, flipping once, for about 3-4 minute per side. Make sure chicken reaches 165 degrees F internal temp and is no longer pink. Remove to a plate to rest. (Substitute chopped ham in place of chicken).
- Rinse and dry lettuce, then remove outer leaves and core. Cut into bite-sized pieces and place on a platter or shallow serving bowl.
- Rinse and halve tomatoes. Place on top of the lettuce to one side of the bowl. Slice eggs and place next to the tomatoes in a line. Cut avocado in half, remove from skin and then chop or slice. Add next to eggs.
- Slice or dice chicken and place on salad next to avocado. Crumble bacon and place next to the chicken/ham. Crumble blue cheese and place next to bacon.
- Serve with the ORIGINAL dressing!
Cobb Salad Dressing
- 1/4 cup water
- 1/4 cup red wine vinegar
- 1/4 tsp sugar
- 1 tsp fresh squeezed lemon juice
- 2 tsp salt
- 3/4 tsp black pepper
- 3/4 tsp Worcestershire sauce
- 1/4 tsp dry mustard
- 1 tsp garlic minced
- 1/4 cup olive oil
- 3/4 cup salad oil
- Place all ingredients in a blend and blend together until well mixed.
- Refrigerate until ready to use.
Looking for a great Easter side dish? Buy that half head of cabbage and start frying. This is an excellent side and you can substitute turkey bacon if you prefer. It reheats beautifully.
Fried Cabbage with Bacon, Onions and Garlic
- 6 rashers of streaky bacon
- 1 large brown onion, peeled and diced
- 2 fat cloves of garlic, peeled and minced
- 1 medium head of white cabbage, trimmed, cored and sliced
- 1 medium carrot, peeled and chopped
- The following to taste:
- salt, black pepper, onion and garlic powder, paprika
- a knob of butter (optional)
- dill weed (to taste)
Heat a skillet and then cook the bacon rashers over medium heat until just crisp. remove and set aside on paper kitchen towelling to drain. Crumble and keep warm.
Add the onion to the bacon drippings. (Over here our bacon is very lean so there wasn’t many. If you find that is the case, add a small splash of olive or rapeseed oil.)
Cook, stirring to soften. when it begins to caramelize somewhat add the garlic. Cook and stir until fragrant. Add the diced carrot.
Add the cabbage. Cook, tossing and stirring, until the cabbage begins to soften. Season to taste with the seasonings.
Add 60ml (1/4 cup) of water and cover. Cook and steam over low heat until the cabbage has softened. Stir in the bacon crumbles. Taste and adjust seasoning as required. If desired stir in a knob of butter. Serve hot.
Some unknown person is always tinkering with my recipes? This time I made that someone (?) write down what he did. It was incredible and very moist! What can I say??? This was supposed our takeout and movie night vicariously with friends, during COVID-19, but we stayed in and he cooked. With these garlicky green beans the meal was awesome.
- 2 pounds of ground beef and pork
- 3 strips of bacon for topping the meatloaf
- ¼ cup of tomato pesto for topping the meat loaf
- 3/4 cup of crushed pork rinds
- ½ medium white onion, finely diced
- 3 garlic cloves, finely diced
- 2 Tbsp fresh sage, finely chopped
- 2 Tbsp fresh basil leaves, chopped
- 1 tsp rosemary, chopped
- 1 tsp thyme
- 2 large eggs, lightly beaten
- 1 tablespoons olive oil
- 1 teaspoon salt
- 1/4 teaspoon coarse black pepper
- 1 – 6 oz. can tomato paste
- 2 teaspoons white vinegar
- 1 tablespoon BBQ sauce (I use Weber hickory)
- 1 tablespoon liquid smoke
- Lightly spray a 5 x 9-inch loaf pan with oil and line with parchment.
- Add 1 Tbsp butter and 1 Tbsp of water to a small fry pan, add in the onion and garlic and caramelize over low heat. When caramelized, add in the herbs. Set aside.
- Place the meat in large bowl. Set aside.
- Mix the sauce ingredients well and then stir in the caramelized onion mix and the crushed pork rinds.
- Pour mixture over the meat and blend well using your fingers.
- Put into loaf pan and pat down.
- Cut bacon into short pieces and place on top, then add the tomato pesto over the loaf.
- Bake at 350 degrees F, covering lightly with foil after 45 minutes. Meat thermometer should register 165 degrees F. (about 1 hr. to 1 hr. 15 min).
- When meat is done, juices will be clear. Drain any fat and let sit about 10 minutes before slicing.
Ok…here’s another salmon recipe just because we got a fresh supply of canned wild sockeye salmon from our Canadian visitors. Wild sockeye from the west coast is quite different from Atlantic salmon in colour and taste.
And since our friend is both gluten and lactose intolerant, this recipe from Pinterest was a great choice. We served it with some fresh steamed Brussel sprouts and a great yellow rice. Hope you will give it a try!
- 2 tablespoons olive oil (coconut or macadamia oil are also great)
- 1 large onion, finely diced
- 1 large celery stick, finely diced
- 1 large carrot, peeled and finely grated (or 2 smaller carrots)
- 2/3 teaspoon sea salt
- 1/4 teaspoon white pepper
- 1 large clove of garlic, finely diced
- 600 g of canned salmon (3 x 213 g / 7.5 oz cans, drained with larger bones removed)
- 3 eggs
- 3 tablespoons almond flour
- Zest of 1/2 lemon
Preheat the oven to 175 C/ 350 F.
Heat olive oil in a large skillet over medium heat and add the onion and celery. Sauté for 2 minutes, stirring once, and then add the grated carrots. Season with salt and pepper and cook for 5 minutes, stirring a few times. Add a couple of tablespoons of water when it feels like the oil has dried up. Finally add the garlic and cook together for another minute or two.
In the meantime, drain the salmon and remove any visible large bones. Don’t worry too much about the smaller bones or the skin as it will blend in just fine. Add the fish to a mixing bowl and flake with a fork or your fingers.
Add the cooked vegetables to the salmon. Grate some lemon zest, add the eggs and almond flour and mix everything together with a fork. Make sure the egg is well incorporated.
Grease a medium loaf tin with a little coconut oil (make sure to brush all sides with oil). Transfer the loaf mixture to the tin and press down until well compacted and even on the top. I like to bang the tin against the bench a couple of times to get rid of any air pockets inside the mix. Then place in the oven, middle shelf, uncovered, for 30 minutes.