Find the recipe here.
Picture courtesy of Savory Sweet Life
1.5 lbs boneless, skinless chicken breasts and/or thighs
3 cups low-sodium chicken broth
2 T vegetable oil (I used olive oil)
1 medium onion, chopped fine (about 1 cup)
3 medium carrots, peeled and cut crosswise into 1/4-inch-thick slices (about 1 cup)
2 small celery ribs, chopped fine (about 1/2 cup)
Table salt and ground black pepper
10 oz cremini mushrooms, stems trimmed, caps wiped clean and sliced thin
1 teaspoon soy sauce
1 teaspoon tomato paste
4 tablespoons (1/2 stick) unsalted butter
1/2 cup all-purpose flour
1 cup whole milk
2 teaspoons juice from 1 lemon
3 tablespoons minced fresh parsley leaves
3/4 cup frozen baby peas
2 cups (10 oz) all-purpose flour
2 teaspoons baking powder
3/4 teaspoon table salt
1/2 teaspoon ground black pepper
1/8 teaspoon cayenne pepper (do it…it doesn’t add any heat)
6 T unsalted butter, cut into 1/2 inch cubes and chilled
1 oz parmesan cheese, finely grated (about 1/2 cup)
3/4 cup plus 2 tablespoons heavy cream
1. For the Chicken: Bring chicken and broth to simmer in covered Dutch oven over medium heat. Cook until chicken is just done, 8 to 12 minutes. Transfer cooked chicken to large bowl. Pour broth through fine-mesh strainer into liquid measuring cup and reserve. Do not wash Dutch oven. Meanwhile, adjust oven rack to upper-middle position and heat oven to 450 degrees.
2. For the Topping: Combine flour, baking powder, salt, black pepper, and cayenne pepper in large bowl. Sprinkle butter pieces over top of flour. Using fingers, rub butter into flour mixture until it resembles coarse cornmeal. Stir in Parmesan. Add cream and stir until just combines. Crumble mixture into irregularly shaped pieces ranging from 1/2 to 3/4 inch each onto parchment-lined rimmed baking sheet. Bake until fragrant and starting to brown, 10 to 13 minutes. Set aside.
3. For the Filling: Heat 1 tablespoon oil in now-empty Dutch oven over medium heat until shimmering. Add onion, carrots, celery, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cover and cook, stirring occasionally, until just tender, 5 to 7 minutes. While vegetables are cooking, shred chicken into small bite-sized pieces. Transfer cooked vegetables to bowl with chicken; set aside.
4. Heat remaining tablespoon oil in empty Dutch oven over medium heat until shimmering. Add mushrooms; cover and cook, stirring occasionally, until mushrooms have released their juices, about 5 minutes. Remove cover and stir in soy sauce and tomato paste. Increase heat to medium-high and cook, stirring frequently, until liquid has evaporated, mushrooms are well browned, and dark fond begins to form on surface of pan, about 5 minutes. Transfer mushrooms to bowl with chicken and vegetables. Set aside.
5. Heat butter in empty Dutch oven over medium heat. When foaming subsides, stir in flour and cook 1 minute. Slowly whisk in reserved chicken broth and milk. Bring to simmer, scraping pan bottom with wooden spoon to loosen browned bits, then continue to simmer until sauce filly thickens, about 1 minute. Season to taste with salt and pepper. Remove from heat and stir in lemon juice and 2 tablespoons parsley.
6. Stir chicken-vegetable mixture and peas into sauce. Pour picture into 13 by 9-inch baking dish or casserole dish of similar size. Scatter crumble topping evenly over filling. Bake on rimmed baking sheet until filling is bubbling and topped is well browned, 12 to 15 minutes. Sprinkle with remaining tablespoon parsley and serve.
We have a grocery budget and a restaurant budget.
We usually fail miserably when it comes to staying within them.
However…we rocked the month of August!
And this is how we did it.
I cooked. A lot.
Jamie Oliver kept me motivated.
The garden kept me motivated.
A more realistic grocery budget kept me motivated.
These two recipes kept me motivated.
Red Beans and Coconut Rice
(sorry about the spill on the edge of that bowl…it is driving my nuts too!)
Husb approved both recipes.
He very much enjoyed the hearty beef and noodles.
But obviously he would…HEARTY BEEF is in the name
The red beans and coconut rice he was skeptical about.
He actually complained a little on the phone during his drive home.
And I can’t blame him…he doesn’t even eat his rice and beans when we go out for Mexican food.
And I was skeptical about the coconut rice.
It was obviously providence that this recipe even got a chance.
But it passed the test, we both had seconds and now I’m sharing it with you!
However, I have run into a problem.
I have to do it all over again.
I need your ideas!
I’ve got a list of cookbooks I’m ordering because I’ve found that in order to stay within our budget I need to have an array of new and exciting recipes at my fingertips.
You think buying cookbooks might cancel out my budget?
Whatever, they go under the shopping budget
In addition to cookbooks/magazines I need your recipes or links to recipes you find online and love…or just look yummy.
And I’ll keep posting recipe that I find and pass the Husband test.
Maybe I’ll start posting a week in review of dinners.
Bring it on September!
And Yes…I have no idea what I’m making for dinner tonight
I highly recommend this Blueberry Coffee Cake recipe.
If possible…allow your butter, cream cheese and eggs to come to room temp.
They mix way easier that way and as much as I hate to say it…
I do think it makes for a better cake.
I have been majorly lacking in the cooking inspiration department.
It’s a combination of things…
not having much of an appetite…
only wanting to eat ice cream when I do have an appetite…
all you bloggers only blogging about recipes that require a grill.
We have no grill.
However, I came across this confetti corn quesadilla recipe thanks to this chick.
I made it for dinner last night and it’s a keeper.
You can always throw some meat in it if you are married to one of those types of husbands
Thankfully, husb handles meatless meals pretty well.
And incase you are craving ice cream like me…and don’t live near a Molly Moon…give this recipe a try.
It doesn’t require an ice cream maker.
We don’t have one of those either.
I think I’m holding out until we own a home before we invest in summer cooking equipment like a grill and ice cream maker.
Anyhow…the recipe is pretty good.
I suggest making the chocolate and using Ghirardelli’s unsweetened cocoa powder instead of Hershey's syrup or cocoa.
I think I’ve decided I like the richer flavor of Ghirardelli chocolate.
Blasphemy I know.
If you have any good summer recipes, particularly ones that involve vegetables please leave them in the comments section.
It would really help a sister out!
About a year or so after we were married…Husb and I took a trip to Italy.
We explored Rome, Florence and Venice.
It was half business, half pleasure.
Whatever…it was Italy…it was all pleasure!
Anyhow, we went to lots of restaurants recommended by Rick Steves.
(I highly recommend his travel books)
One in which husb had some sort of pasta with bacon and pepper.
He loved that pasta.
So when Esther blogged about this recipe I knew I had to make it.
However, in order to better replicate the Italian pasta husb loved so much I also knew I had to make these noodles.
And it hit the spot.
Husb rated it as a 9 out of 10.
I thought it was pretty darn good too.
So worth it to make the pasta noodles.
You can do it…it’s easy…only involves two ingredients.
Thanks for the recipe Esther!
Make this pie crust with this butter.
It is tried and true.
The best pie crust recipe and the best butter.
(You can find the butter at Trader Joes, Whole Foods, and a few other stores…although I’ve never seen it at Costco)
Line a 9-inch pie pan with half of the dough.
Position a rack in the lower third of the oven.
Preheat the oven to 425 degrees.
Without peeling, cut into 1-inch lengths:
1 3/4 to 2 pounds rhubarb stalks, trimmed (or about 5 stalks)
Measure 5 cups and combine in a bowl with:
1 3/4 to 1 1/2 cups sugar, depending on tartness of fruit
1/4 cup quick-cooking tapioca or cornstarch (I used cornstarch)
(1 to 2 teaspoons grated orange zest)
1/4 teaspoon salt
Let stand for 15 minutes, stirring occasionally. (I got distracted and let mine sit longer and it was no big deal)
Pour the filling into the bottom of crust and dot with: (I roll out the top layer of my pie crust first so that the filling isn’t sitting in the crust any longer than it has to before going into the oven. No one wants a soggy crust)
2 tablespoons unsalted butter,cut into small pieces (do it!)
Cover with a pricked or vented top crust or a lattice.
Lightly brush the top of the pie with:
Milk or cream
2 teaspoons sugar
Bake for 30 minutes, then lower the heat to 350 degrees and bake for 25 to 30 minutes more, until the juices are thick and bubbling.
(I totally think this is important for making a great pie. Adjusting the heat half way threw…you never burn the crust and always get both crust and filling cooked to perfection)
Cool completely on a rack.
Recipe from Joy of Cooking cookbook
recipe courtesy of Martha Stewart Living magazine
2 chicken breasts
extra virgin olive oil
3/4 c chicken broth or stock
From what I understand, Chicken Paillards is a fancy way of saying “cut a chicken breast in half and then beat it flat with a rolling pin”.
Now that we got that out of the way…
Season 4 chicken paillards (from 2 breast halves) on both sides with salt and pepper. Heat 1 tablespoon extra-virgin olive oil and 1 tablespoon unsalted butter in a large skillet over medium-high heat until butter foams. Add 2 paillards, and sauté on 1 side until golden brown, about 2 minutes. Reduce heat to medium. Flip, and sauté paillards until cooked through, about 2 minutes. Transfer to a plate. Raise heat to medium-high, and repeat with remaining paillards.
Add 1/4 cup minced or sliced shallots to skillet, and cook over medium heat, adding oil or butter as needed, stirring often, until golden, about 1 minute. Raise heat to medium-high. Add segments and juice of 2 lemons, 3/4 cup chicken broth or stock and any plate juices. Deglaze the pan, scraping brown bits from the bottom with a wooden spoon. Simmer until sauce reduces by half, about 3 minutes. Gradually stir in 2 to 3 tablespoons cold unsalted butter (cut into small pieces) until just melted. Season to taste.
The recipe says to serve chicken and sauce over a bed of spinach. Like in the picture above. However, I decided I liked it better adding the spinach straight in the pan with the sauce. Turning it with a pair of tongs in the sauce until it wilts. Plus, it shrinks up so much as it wilts…you can just keep adding more spinach and get more veggies that way
The recipe adds:
Lemon segments give this dish great flavor. To segment the lemon, cut away all the peel and white pith. Then slice along the membranes.
I got got the juice out of 1.5 of the lemons and then cut segments out from the left over half…without cutting the peal and pith.
If you read this recipe and it doesn’t make sense…feel free to comment and ask me to clarify! Enjoy!
I’m officially in love with my crock-pot.
It deserves its picture on the blog again.
As you can see…its a 3-in-1 Hamilton Beach with three cute earth tone stoneware crocks.
2qt, 4qt and 6qt
I’ve only made two crock pot meals so far but both recipes called for a different size stoneware so I’m thinking I made a good pick.
My second crock pot meal was beef bourguignon and it was really good.
I highly suggest it.
It made me feel like an adult woman who knows her way around the kitchen.
In reality all I did was fill a pot with uncooked food and leave for 5 hours.
I’m okay with that.