Portobello Mushroom Sauce with Thyme

 

You may or may not have noticed that I have been doing quite a bit of experimenting with portobello mushrooms of late. I love mushrooms in general, but portobellos have to be one of my favorites. They are so meaty and flavorful, not to mention versatile. In case you missed it, I made Portobello Mushroom Broth, Portobello Mushroom Soup, Portobello Onion Dip, and here is an extremely versatile Portobello Mushroom Sauce with hints of thyme. I have found this sauce is excellent over omelettes, jacket potatoes, beef, and chicken. Honestly, you cannot go wrong. If you want to dress up last night’s meatloaf, this sauce will not only do that, but make it company worthy. If you want to turn that baked potato into a meal for Meatless Monday, put some of the sauce over it. It’s good enough to eat with a spoon (don’t ask me how I know), and certainly one that you should be making. Both company and family will be quite impressed.  Portobello Mushroom Sauce with Thyme

 3 T. olive oil

2 Melissa’s portobello mushrooms, sliced

½ t. onion powder

2 t. fresh thyme leaves*

¼ t. freshly ground black pepper

1 t. Melissa’s minced garlic

1 T. unsalted butter

2 T. flour

14 oz. vegetable stock

1 t. low sodium soy sauce

In a large skillet, heat olive oil over medium-high heat, Add mushrooms and sauté for 5-6 minutes.

Add thyme, onion powder, and pepper, and stir to coat. Stir in garlic.

Reduce to medium heat and add butter. When butter has melted sprinkle flour over the mushrooms and stir for one minute.

Add vegetable stock and soy sauce to the skillet, scraping up bits from the bottom. Increase heat to medium-high and bring to a simmer to allow mixture to thicken, 3-4 minutes. Taste for additional seasoning. 

*can substitute ½ t. dry thyme leaves

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Honey Butter Chicken Biscuits

 

Have you seen the price of fast food lately? Shocking! I am not one who generally eats fast food so wasn’t aware of the huge increase in prices. Recently someone posted the receipt for the purchase of a burger and fries from Five Guys online, and it was nearly $27. For a burger and fries! That’s why I have pretty much decided to make my own fast food at home, even though it’s not so fast when you do it yourself.

 

These took a lot more time than I had anticipated. They are simple to make, but it takes a little time to set up a dipping station, bake biscuits (I’m not overly fond of the refrigerated biscuits, so I made my own), make the honey butter, and get oil to heat up to 350°. That said, these were really delicious. I used one chicken breast, so I ended up with four little chicken patties. I had two for lunch one day with the biscuits, and the other two I had the next day sliced on top of a salad. They were still crispy and delicious even after spending a night in the fridge. Because the breading is Panko, I found it separated a bit from the seasoning so next time I’m going to sprinkle some Slap Ya Mama on top of the chicken as well as using it in the breading.

Honey Butter Chicken Biscuits

 As seen on greatgrubdelicioustreats.com

 2 chicken breasts, cut in half lengthwise and cut in half to make 4 pieces from each breast

2 c. panko bread crumbs, crushed

2 t. Slap Ya Mama seasoning

2 t. paprika

2 t. black pepper

1 t. garlic powder

2 large eggs

¼ c. heavy cream

Vegetable oil, for frying

½ c. butter

¼ c. hot honey

1 can Pillsbury biscuits, 8 count

In a shallow dish, combine the panko bread crumbs with all of the seasonings, mix well.

 In another shallow dish, whisk together the eggs and heavy cream.

 Dredge each chicken bite in the egg mixture and then into the breadcrumb mixture.

 Heat oil in a large frying pot over medium-high heat. Fry chicken bites, in batches, for 7-8 minutes or until golden brown and completely cooked through. Remove and place on a plate lined with paper towels.

Place biscuits on a baking sheet and bake according to package directions, or until biscuits are golden.

 In a small microwave bowl, heat butter until softened/slightly melted.

 Mix honey into butter and stir to combine.

Cut biscuits in half and add a piece of chicken to each biscuit.

 Drizzle the chicken with honey and brush the tops of the biscuits with the honey butter. Enjoy.

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Chicken Potpie Noodle Dish

 

I love chicken potpie. I don’t particularly love to make chicken potpie because I don’t like dealing with crust; pastry and I just do not get along. When I found this dish online, I thought it was for me. It has all of the wonderful flavors and goodness of potpie filling, with no hassles of the pastry. It’s all just stirred together nicely with egg noodles and served in a bowl. This is wonderful comfort food. If you’re inclined to work with pastry, forget about the noodles, and put this concoction in a pie. It’s delicious any way that you’d care to serve it.

Chicken Potpie Noodle Dish

 6 oz. wide egg noodles

2 T. butter

2 Melissa’s shallots, diced

3 carrots, sliced

2 ribs celery, sliced

6 button mushrooms, sliced

1 t. Melissa’s minced garlic

1 c. frozen peas, thawed

½ t. kosher salt

¼ t. freshly ground black pepper

¼ t. Montreal Chicken Seasoning

2 T. flour

1 c. chicken broth

1 c. heavy cream

1½ c. cooked chicken breast, cubed

 Cook noodles al dente, according to package directions.

In a large skillet, melt the butter over medium-high heat. Stir in the shallots, carrot, celery, mushrooms, garlic, and peas; season with salt, pepper, and chicken seasoning. Sauté for about 6-8 minutes until vegetables are soft. Stir in the flour until combined.

Pour in the chicken broth and heavy cream; bring to a boil. Reduce to a simmer, and stir occasionally until thickened, about 5 minutes.

 Drain the pasta and add to the skillet, along with the chicken. Taste and season with a touch more salt and pepper, if desired.

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Portobello Cream Sauce

 

I love mushrooms, all kinds. I particularly love portobello mushrooms because of their meaty texture and taste, not to mention versatility. If you have never made one of those bad boys on the grill, that’s a “must do” this summer. I was looking to do something different with them, so decided to slice a couple super thin and turn them into a sauce for pasta. It was decadent! I truly think this sauce would be excellent over steak, chicken, and pork chops as well. You simply cannot go wrong with this, and it takes no time to put it together. Easy and company worthy, how often does that happen?Portobello Cream Sauce

  1 T. butter

1 T. extra virgin olive oil

6 oz. portobello mushrooms, thinly sliced

½ t. Montreal Steak Seasoning

1 t. Dijon mustard

1 c. heavy cream

Salt and freshly ground black pepper, to taste

Parsley flakes, or freshly chopped chives, to garnish

 Melt butter in a 10” skillet over medium heat. Add olive oil and raise the heat to high, getting the pan quite hot. Add mushrooms all at once, and let them cook for a minute without stirring. You want to get a nice sear on them. After a minute (or two) reduce heat, add steak seasoning, and sauté mushrooms until slightly softened, about 5 minutes. Stir in Dijon and heavy cream, and cook until sauce has thickened.

Remove from heat and stir in salt and pepper. Serve immediately over steaks, chops, or chicken, or toss as I did, with pasta.

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Creamy Tuscan Chicken and Mushrooms

Those of you who follow my page on Facebook will have been made privy to the fact that, while making the cannellini bean spread, I spotted a recipe on the Bush cannellini beans can that I thought sounded good enough to try. Last night I took that opportunity, and really enjoyed it. This is not your typical summer fare (particularly in this intense heat), because it is rich and hearty. But, keep this in the back of your mind because it will be perfect for fall and winter.

 I tend to do my prep work either in the morning of the day I plan to prepare something, or the night before, and I did that here. As a consequence, this took under 30 minutes. I have included a picture of the recipe as it was on the can (above), and my changes in their version below. If you don’t have time to slice and sauté mushrooms, use a jar of them. I had fresh thyme going crazy in my garden, so I threw in a couple cuttings of it, and I was very happy with the end result. If you want more beans, I would think you could easily add another can here. If you want a vegetarian dish, don’t add the chicken. My guess is that this is very versatile. I do know that I was certainly happy with the end result of my experimentation.

Creamy Tuscan Chicken and Mushrooms

1 15.5-oz. can cannellini beans, drained
3 T. olive oil, divided
1 lb. boneless, skinless chicken breast, cut into 1”pieces
1 c. sliced mushrooms
1 Melissa’s shallot, diced
1 sprig fresh thyme (or 1/4 t. dried)
1 10.75-oz. can cream of mushroom soup
½ c. chicken broth
1 c. whole milk
1 t. garlic powder
4 oz. cream cheese, room temperature
Freshly ground black pepper
¼ c. shredded Parmesan cheese

Heat 2 tablespoons of the oil in a 10-inch skillet over medium high heat until very hot. Add mushrooms, and cook for a minute or two without stirring to get a good sear. Stir in shallot and sauté until translucent. Remove Mushroom/Shallot mixture to a plate. Add remaining tablespoon of olive oil; add chicken breast pieces, brown slightly. Transfer mixture to the plate with the mushrooms. Add soup, broth, milk, garlic powder, and beans to skillet; simmer for two minutes. Stir and cream cheese and season with pepper to taste. Return mushrooms, shallots, and chicken (and any juices) to the skillet. Simmer for 15 minutes. Serve topped with cheese.

Serves 4

 

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Green Enchilada Chicken Soup

You wouldn’t think that a hot day would be a good one to be fixing soup, but I had a great interest in adapting a recipe that I found online, so made a big cauldron (read: slow cooker) of it yesterday. It was so good! Thick, rich, and wonderfully delicious, it is worth making for the broth alone, it is so flavorful. This version is very mild. If you like your food spicy, use hot sauce, or a hotter version of salsa verde. I topped mine with vegetables, herbs, and a dollop of sour cream.  Feel free to use crumbled Fritos or tortilla chips to top yours. For an even heartier soup, put a handful of tortilla chips in the bottom of the bowl before you fill it with this toothsome concoction. If you’re not one to have soup in the summer, save this recipe for fall. You’ll thank me later.

Green Enchilada Chicken Soup

 2 lbs. boneless, skinless chicken breasts or thighs

1 28-oz. can green enchilada sauce

24 oz. chicken broth

½ t. paprika

¼ t. onion powder

¼ t. garlic powder

1 t. Montreal Chicken Seasoning

½ c. chopped celery (about 1 rib)

1 14.5-oz. can corn

2 Melissa’s shallots, chopped

½ c. chopped Melissa’s roasted red peppers

1 c. heavy cream

2 c. shredded Monterey jack cheese

4 oz. cream cheese, cubed, room temperature

4 oz. salsa verde

Salt and pepper to taste

In a 6-quart slow cooker place chicken breast or thighs, green enchilada sauce, chicken broth, seasonings, and vegetables. Cook on Low 6 to 8 hours.

 Remove chicken and shred. Return shredded chicken to the soup and stir in heavy cream, jack cheese, cream cheese, and salsa verde. Turn slow cooker to warm and stir occasionally until cheeses are melted. Add additional seasonings, to taste.

 Be generous with the toppings, almost excessive. I like to use avocado, cilantro, green onion, and sour cream.

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5 Ingredient Slow Cooker Chicken Legs

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I must say that I was extremely wary of this recipe. I have tried those easy crockpot recipes containing chicken and a few other ingredients, and ended up sending it right down the drain. This recipe was quite a pleasant surprise. I followed the recipe as I found it online, for the most part, although I did give it a hearty sprinkling of Montreal chicken seasoning as well as a few gratings of freshly ground black pepper. I cooked mine on low for four hours, and then cranked up the heat to high for that last hour. That seemed to work out perfectly.

5 Ingredient Slow Cooker Chicken Legs

Adapted from blessthismess.com

 3 - 3.5 lb. chicken drumsticks

Montreal Chicken Seasoning

1 c. jam jelly, or preserves (I used peach)

½ c. ketchup

1/3 c. soy sauce

2 t. Melissa’s minced garlic

 Place the chicken legs in the bottom of the slow cooker. Sprinkle with copious amounts of chicken seasoning and freshly ground black pepper.

 In a small bowl place jam, ketchup, soy sauce, and garlic. Mix to combine well. Pour the sauce over the chicken legs.

 Place the lid on the slow cooker and cook on low for 4 hours and then high for one hour. Enjoy. These chicken legs reheat beautifully, and the flavor intensifies overnight in the fridge.

 

Cheesecake Factory Thai Chicken Pasta

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The French term mise en place (In culinary terms this means to have all of your ingredients chopped, prepped, and in place prior to cooking.), will serve you well in this recipe. If you do so, this delicious, flavorful, Cheesecake Factory clone can be on the table in 30 minutes. It’s been a while since I was last at the Cheesecake Factory, and an even longer while since I last had this dish, considering that, some time ago, they removed it from their menu. From what I can remember, however, this version is better than theirs.

 Cheesecake Factory Thai Chicken Pasta

  For the Peanut Sauce:

1 c. creamy peanut butter

¼ c. soy sauce

1 T. chili paste

2 T. dark brown sugar

1 Meyer lemon, juiced

½ c. hot water

1 clove garlic, minced

1 t. rice vinegar

1 t. ground ginger

½ t. sesame oil

For the Pasta:

2 T. vegetable oil

2 chicken breasts, cut into strips

12 oz. linguini

1 c. peanuts

1 c. julienne sliced carrots

1 c. fresh bean sprouts

½ t. ground ginger

Prepare peanut sauce by whisking all ingredients together in a medium bowl until smooth and creamy; set aside.

 Bring a large pot of water to a boil, and cook linguine according to package directions. While linguine is cooking, heat vegetable oil in a 12-inch skillet or wok. Add chicken strips, ground ginger, and peanuts, and sauté until chicken is done. Add carrots and bean sprouts, and sauté an additional two minutes. Add sauce, all at once, and let simmer to heat through. Add cooked, drained linguine, and toss well. Serve.

 Makes 4 large main dish servings.

 

Slow Cooker Chicken and Sausage Cassoulet

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 As I mentioned last week, I intend to give my slow cooker to use every week. While this dish would no doubt be considered wintry, it is too wonderful to just enjoy during the cold months. There is a good bit of shopping ahead of time, but I tend to do my shopping the night before so that all I have to do is mix and dump. The aroma in the house while it was cooking was superb, and it made for a wonderful meal. I made rice, but you honestly wouldn’t have to. Serve it with a crusty roll, and your cooking is done in the morning so that you can relax and get on with things the rest of the day.

Slow Cooker Chicken and Sausage Cassoulet

Adapted from Food.com

1 15-oz. can cannellini beans, undrained

½ c. Bloody Mary mix

2 medium carrots, sliced into ½”-thick slices

2 celery ribs, cut into ½”-thick slices

1 3-oz. pkg. Melissa’s shallots, chopped

2 garlic cloves, minced

2 bay leaves

1 t. dried basil

1 t. dried oregano

2 - 3 frozen boneless skinless chicken thighs

8 oz. smoked beef sausage

Salt and pepper to taste

 Combine the beans, Bloody Mary mix, carrots, celery, garlic, bay leaves, and dried herbs.

 Cut the sausages in half lengthwise and slice, stir into beans.

 Place the frozen chicken thighs on top of the bean mixture.

Cover; cook on low-heat for 8 to 10 hours.

Remove bay leaves, stir, adjust seasonings as desired and serve.