Monday, October 28, 2013

Chicken and Mushrooms with a Light Wine Sauce

Chicken and Mushrooms with a Light Wine Sauce
Chicken and Mushrooms with a Light Wine Sauce
The more and more I have been cooking, the more and more I enjoy it.  I am not sure where I was on my travels - but I wrote the basics of this recipe down on my small notebook.  So unlike many of my other recipes - this was born in my head!  That is really cool...if I do say so myself!  I love the idea of generating a recipe from scratch - and what a recipe.  We made it for the first time tonight and it was great.  We used green beans, but you could use just about any green vegetable to go with the mushrooms.  This was a winner and we will definitely make it again.

3 tbsp Olive oil, divided
4 Chicken breasts, skinless
1/2 tsp Kosher salt
1/2 tsp Black Pepper
1 medium Onion, sliced thin
2 tsp Garlic, chopped (or cloved)
12 oz Mushrooms, sliced in half with stems removed1 tsp Thyme, dried
1/2 lbs Green beans, trimmed no longer than 2 inches long
3/4 cup Chicken broth
3/4 cup White wine, dry
Olive oil spray or Cooking spray

  1. Preheat oven to 375 degrees.
  2. Add 1 tbsp oil to pan over medium-high heat.
  3. Season both sides of chicken breasts with 1/4 tsp kosher salt and 1/4 tsp black pepper.
  4. Cook chicken for 4-5 minutes per side, remove from heat and put in an oven ready casserole with a light coating of cooking spray on the bottom.  Cook chicken in oven for 17-19 minutes at 375 degrees.
  5. Meanwhile, in the same pan, lower the heat to medium and add 1 tbsp olive oil.  Add onions, garlic, remaining 1/4 tsp kosher salt and 1/4 tsp pepper to the pan and saute for 4-5 minutes.
  6. Add mushrooms, green beans & thyme and saute for 5 minutes
  7. Add chicken broth and white wine to the mixture and cook for an additional 5-7 minutes.
  8. Pour mushroom mixture over chicken and serve.

Sunday, October 13, 2013

Roasted Green Beans and Potatoes

Roasted Green Beans and Potatoes

I keep playing with this recipe for Fingerling Potatoes and we have another to share out with the world. We worked in green beans in the mix and they came out great. If you do not have Fingerling Potatoes, you can use fancy red-skinned potatoes that are cut into wedges. That should work just fine and will help reduce the cost a bit. These are great as a side dish and are surprisingly easy for something that looks a bit fussy!

Ingredients (Serves 4-6):
2 tbsp Olive oil
2 tsp Rosemary, dried
1/2 tsp Kosher salt
1/2 tsp Black pepper
1/2 tsp Thyme, dried
1 Onion (medium), thinly sliced
1 1/2 lbs Fingerling potatoes, halved lengthwise
3/4 lbs Green beans, ends snipped
Cooking spray or olive oil spray

1. Preheat oven to 425°.
2. Combine olive oil, rosemary, kosher salt, black pepper, thyme onions, and potatoes in a large bowl, tossing to coat.
3. Lightly coat a jelly-roll pan with cooking spray or olive oil spray. Arrange potato mixture on the pan.
4. Bake for 13 minutes. Then add green beans and toss with the potatoes in the pan. Cook for 15 more minutes.

Enjoy as a great side dish!

Saturday, October 12, 2013

Favorite Pork Chops

Favorite Pork Chops
I have had this recipe in my pile of notes to put on the web forever...or around 8 months to be exact. I made these pork chops a bit differently and loved the way they came out. Well, We are having everyone over for dinner tonight, so I thought it would be to finally record this recipe and print it up so I can use it tonight. The recipe was very loosely adapted from  Martha Stewart's Pork Chops with Red-Wine Sauce. The first thing you might ask...uhm...where did the sauce go. I did not use it. Its gone. But it is great. The chops are moist and are wonderful without a sauce. This is a great dish if you like pork and one we are going to make again and again.

Ingredients (Serves 4):
2/3 cup Flour (all-purpose)
2 tsp Kosher salt
1 tsp Black pepper
2 tsp Rosemary (dried)
1/2 tsp Sage (dried)
2-3 tbsp Olive oil plus cooking spray
8 Pork chops or loin chops (around 2 lbs - and 1/2" thick)

1. Preheat oven to 425 degrees.
2. Mix together flour, kosher salt, black pepper, rosemary and sage in a bowl. Sprinkle on both sides of the pork chops.
3. Lightly spray (with cooking spray or olive oil) the bottom of a jelly roll pan and set aside.
4. Heat oil in a large skillet over medium heat. Add pork chops and cook for 2-3 minutes per side. When both sides are cooked, move the chops to the jelly roll pan and then cook remaining pork (as necessary).
5. Place the jelly roll pan with the pork chops into the oven and cook for 15 more minutes until done.