Hungarian Goulash

In 2010, we had a great trip to Europe, where we experienced food in several countries. It was in Budapest where we had a wonderful goulash at Paprika Vendeglo restaurant. We had previously been in Prague where we had tasted Czech goulash. Both of us preferred the former for its wonderful goulash, pictured here – served in a small bowl over an open flame with noodles.

Thankfully for Pinterest, I was able to make a tasty Hungarian Goulash recipe which I attempted this week. It brought back memories, sans the noodles/dumplings.

Hungarian Goulash

Ingredients

  • 2 medium onions diced
  • 2 teaspoons butter
  • 1 teaspoon caraway seeds
  • 2 tablespoons paprika
  • ¼ cup flour
  • 1 ½ pound stewing beef trimmed and cut into 1″ cubes
  • 2 cups beef broth or water
  • 1 cup diced tomatoes canned
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 1 ½ cup carrot diced
  • 3 cups potatoes, diced

1. In a large pot, melt butter and add onion. Cook till translucent. Stir in caraway seeds and paprika and mix well.

2. In a bowl, dredge the stew beef with flour. Add beef to the onion mixture and cook for about 2-3 minutes.

3. Slowly add about ¼ cup of the beef broth to lift the brown bits off the bottom of the pan. Then add remaining broth, diced tomatoes (potatoes and carrots if using), salt and pepper.

4. Stir and bring to a boil, cover, then reduce to a simmer for about 1 ½ -2 hours or until tender. Stir

Serve with noodles or dumplings or just plain as I did.

Keto White Chicken Chili

Have leftovers, will whip up something…LOL Have had this recipe for sometime but never made it until this week. It is a great way to use up leftover rotisserie chicken! Great flavours, too!

Keto White Chicken Chili

Ingredients

  • 1 lb chicken
  • 1.5 cups chicken broth
  • 2 garlic cloves, finely minced
  • 1 4.5oz can chopped green chiles
  • 1 diced jalapeno (OMIT if you need less heat)
  • 1 diced green pepper
  • 1/4 cup diced onion
  • 4 tbsp butter
  • 1/4 cup heavy whipping cream
  • 4 oz cream cheese softened
  • 2 tsp cumin
  • 1 tsp oregano
  • 1/4 tsp cayenne (optional)
  • Salt and Pepper to taste

Instructions

In large pot, season chicken with cumin, oregano, cayenne, salt and pepper

Sear both sides over medium heat until golden

Add broth to pot, cover and cook chicken for 15-20 minutes or until fully cooked

While chicken is cooking, melt butter in medium skillet

Add chiles, diced jalapeno, green pepper and onion to skillet and saute until veggies soften

Add minced garlic and sauté additional 30 seconds and turn off heat, set aside

Once chicken is fully cooked, shred with fork and add back into broth

Add sautéed veggies to pot with chicken and broth and simmer for 10 minutes

In medium bowl, soften cream cheese in microwave until you can stir it (~20 sec)

Mix cream cheese with heavy whipping cream

Stirring quickly, add mixture into pot with chicken and veggies

Simmer additional 15 minutes

Serve with favorite toppings such as: pepper jack cheese, avocado slices, cilantro, sour cream

Smorgasbord of Leftovers

Fast approaching the new year...FINALLY! With two holidays in such a short period of time there are bound to be leftovers. Am I right? Indeed we had leftovers from both Christmas Eve and Christmas Day at this point. No turkey in this house this year, but we did have hamand roasted duck. I raced to Pinterest as usual and the results were both quick and easy – Classic Split Pea Soup and Duck, Duck Soup. Both were great for the cooler days this holiday season.

  1. Classic Split Pea Soup

Ingredients

1 medium yellow onion, diced

2 tablespoons vegetable oil

2 ribs of celery, diced

3 medium carrots, peeled and roughly chopped

1 to 1-1/2 cups diced ham

4 cups low-sodium chicken broth

2 to 3 cups water

1 lb (about 2-1/4 cups) dried split peas (I used a jar of cooked white beans)

1 bay leaf

Salt and freshly ground black pepper

Instructions

Heat the vegetable oil in a large pot over medium heat. Add the onion and celery and sauté until soft, 4 to 5 minutes.

Add the carrots, ham bone, diced ham, split peas, chicken broth, 2 cups of water and bay leaf to the pot.

Bring the soup mixture to a slow simmer and cover, leaving the lid slightly askew.

Cook, stirring occasionally, until the peas have broken down completely and the soup has thickened, 50 to 60 minutes.

Remove and discard the ham bone and bay leaf.

Stir the soup to blend thoroughly and if necessary, add more water until the thickness of the soup is to your liking.

Season to taste with salt and pepper and ladle into bowls for serving.

2. Rachel Ray’s Duck Duck SouP

Ingredients

Bones from cooked duck

1-quart chicken broth

2 cloves garlic, crushed

4 slices ginger

3/4-pound bok choy, sliced OR spinach

1 1/4 cups shredded duck meat

1 1/2 cups cooked rice

1 scallion, sliced

Preparation

In medium pot, simmer bones, broth, 1 cup water; garlic and ginger for 25 minutes; strain. Remove any residual meat from the bones. Return to pot with remaining ingredients; simmer 5 minutes.

Pork Chops with Caper Sauce

By now you know me well; I am always searching Pinterest for new recipes to try. In this case, it was to do with pork chops which I had already thawed. This one caught my eye as we both love capers. And no, they are NOT fish! They are berries from a bush. It turned out great or else I would not share it with you. I quickly steamed some cauliflower to accompany the chops. The flavour was really good. You could omit the capers but it really adds to the flavour.

Pork Chops with Caper Sauce

INGREDIENTS

  • 4 1-inch thick center-cup, bone-in pork loin chops (allow chops to sit at room temp for 30 mins)
  • 2 tbsp olive oil
  • Kosher salt and freshly ground black pepper
  • 1 medium shallot, diced
  • 2 tsp garlic, minced
  • 1/2 cup capers, drained
  • 2 tbsp Sherry vinegar
  • 1/4 cup chicken stock
  • 1 1/2 tbsp Dijon mustard
  • 2 tbsp heavy cream

INSTRUCTIONS

Pre-heat oven to 200°F.

Pat chops dry with a paper towel, and then generously sprinkle both sides with salt and pepper.

In a large skillet, heat the oil over medium-high heat.

Add the chops and sear on one side for about 4 to 5 minutes, until golden brown on the bottoms.  Flip the chops over and sear the other sides for another 4 to 5 minutes. (The chops should be firm to the touch, but still have a little give).

Transfer the chops to the oven to keep warm while preparing the sauce.

Pour all but about 1 teaspoon of oil from pan and reduce the heat to medium.

Add the shallots and garlic and cook until soft, about 2 to 3 minutes.

Add the capers and cook for 30 seconds

Add the vinegar and cook until slightly reduced, about 2 minutes.

Add the stock, mustard, a pinch of salt and pepper.  Cook until slightly thickened, about 2 – 3 minutes.

Stir in the cream.

Smoked Salmon Carbonara

Some days I just want to be able to throw something together for dinner quickly. Pasta is usually the answer! In this case, I just happened to buy some smoked salmon at Costco to use in salad and I still had some left.

Voila ! Smoked Salmon Carbonara. Bonus – no creams, just fresh eggs and Parmesan for the sauce. Read the recipe carefully, as you don’t want to overcook the eggs and Parmesan. The pasta MUST be a little cool to avoid scrambling the eggs!!! It looked and tasted great. You can skip the capers if it’s not something you like.

NOTE – Capers are immature flower buds from the Capparis spinosa (aka the “caper bush”), which grow all over the Mediterranean, just like olives do. Caper buds are picked before they can bloom into flowers. They are not a fish as some people mistakenly assume, but can be a little salty. Great on pizza, too.

Smoked Salmon Carbonara

Ingredients

  • 14.1 oz (400g) linguine pasta, or similar
  • 3 eggs
  • 2 tbsp grated parmesan cheese
  • 5.2 oz (150g) smoked salmon, sliced thinly
  • 1 small bunch fresh parsley
  • Salt and pepper
  • 1 tbsp. of capers (optional)

1. Bring a large pot of salted water to a boil and add the linguine or long pasta shape of your choice. Cook the pasta according to packet instructions until al dente.

2. Meanwhile, cut the smoked salmon into thin strips and finely chop some fresh parsley (this is optional).

3. Next, add the eggs to a bowl and whisk together, add the grated parmesan and a good pinch of salt and pepper, stir to combine.

4. Once the pasta is cooked, drain it and add it back into the pot you cooked it in. Sprinkle over the strips of salmon then add the whisked eggs and parmesan mixture, immediately stir the pasta to coat it evenly in egg and to distribute the salmon throughout the pasta evenly.

5. Tip: wait exactly 1 minute before pouring over the egg mixture. If the pasta is too hot the eggs will scramble but if it’s too cool the eggs will remain raw.

6. The pasta should be creamy and evenly coated in sauce. Divide the smoked salmon pasta between bowls and top with a scattering of chopped parsley and an extra grinding of pepper, serve.

Add capers.

Notes

I’ve seen and made many pasta carbonara recipes in my time and I find that using 1 egg less as many servings works best. Does that make sense? For four servings I use 400g/14oz of pasta (100g per portion) and 3 eggs.

Chicken and Spinach in Creamy Paprika Sauce

Hope you will love this recipe as much as we did! Our spinach was not looking good, so I needed to cook it up! Pinterest to the rescue AGAIN! Fortuitously, we had purchased some smoked paprika when we were in Budapest years back and I had never used it. Since I only had chicken breasts I used them and it turned out fine. as you can see below. I cooked up some wonderful Parmesan and garlic green beans with pine nuts to accompany the dish.

Chicken and Spinach in Creamy Paprika Sauce

Ingredients

  • 4 Chicken Breasts (boneless & skinless)
  • 1 tsp Smoked Paprika (for seasoning chicken)
  • 1/4 tsp Salt and Pepper (each for seasoning chicken)
  • 2 tbsp unsalted butter

Creamy Paprika Sauce:

  • 1 tbsp butter
  • 4 cloves garlic minced
  • 1 tbsp flour (sifted)
  • 1/2 cup dry white wine
  • 1/2 cup chicken broth (sodium free)
  • 1/2 cup heavy cream
  • 1 tsp fresh lemon juice (juice of squeezed lemon)
  • 2 cups fresh spinach
  • 1/2 teaspoon salt
  • 1 tsp paprika

1. Season the chicken with salt, pepper and paprika, rubbing it evenly over both sides.

2. Melt 2 tablespoons of butter in a large skillet (I used cast iron skillet) over medium high heat and cook on the first side for about 3 minutes. Flip, and turn the heat down to medium and cook for another three minutes. Remove and set chicken aside on separate plate.

Making Creamy Sauce:

Melt 1 tablespoon of butter in the now empty skillet. Add garlic and cook stirring frequently about 2 minutes. Add flour using a sifter until well mixed. Add wine next and cook for 1-2 minutes to allow alcohol to evaporate.

 Stir in chicken broth, heavy cream and lemon juice. Add salt and paprika. Mix well. Simmer for 2 minutes. Taste the sauce and adjust seasoning (if necessary) at this point.

Spinach:

Add in the spinach and cook for additional 2 minutes until the spinach has wilted.

Return the chicken to the skillet and cook covered for 2-3 minutes if your chicken breasts are thin; or for 5-7 minutes, if they are thick.

Serve immediately.

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

Roasted Frozen Broccoli Florets

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).

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Roasted Frozen Broccoli

Ingredients

  • 10 oz bag of frozen broccoli florets
  • olive oil spray
  • salt
  • pepper
  • garlic powder
  • onion powder

Instructions

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.

Serve immediately.

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….

Black and Blue Steak Salad

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…

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Black and Blue Steak Salad

Ingredients

  • 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*
  1. Place beef in plastic bag with Worcestershire sauce, salt and pepper. Turn steak to coat evenly. Marinate for at least 1 hour in refrigerator.
  2. 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.
  3. Remove from grill and slice steaks across the grain.
  4. Add cherry tomatoes to grill for 2-3 minutes or until burst.
  5. 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.