Creamy Balsamic Pork Chops

     Here is another dish I created by using one I found on the Internet and making it my own. Quick, easy, and packed full of flavor. Creamy Balsamic Pork Chops.

Ingredients:

• 5 boneless pork chops
• 2 tbs balsamic 
• Clove garlic minced
• 1 tbs butter
• 1 tbs olive oil
• 1 small shallot chopped
• 1/2 cup chicken stock
• 1/2 cup cream
• Pinch Italian seasoning
• Fresh parsley chopped
• 1/2-1 cup mushrooms
• Flour
• Salt/pepper

1. In a large skillet melt butter and olive oil over medium high heat.

2. Saute shallots and mushrooms until tender.

3. Toss in garlic and saute.

4. Toss pork chops in flour and brown in pan on both sides.

5. Pour in the chicken stock and cream. Stir until mixed and bring to slight simmer.

6. Mix in the balsamic vinegar, Italian seasoning, and chopped fresh parsley. Cover and simmer for about 10-15 minutes.

This pork chop meal was perfect for a quick and delicious weeknight dinner. Enjoy!

Original blogpost I got the recipe from was www.saltandlavender.com. A good recipe if you ask me.

Prep Time: 10 minutes

Cook Time: 20 minutes

Serves: 4+

Hand Cut Tagliatelle With Steak And Mushroom Sauce

     Was craving a new pasta creation that would knock my socks off. Came up with this one just wondering around my kitchen and rummaging through my fridge. This was an amazing fulfilling pasta dish. Tagliatelle With Steak And Mushroom Sauce.

Ingredients:

• 1 small beef roast cut into thin strips
• 1 cup diced mushrooms of choice
• 1/2 small white onion diced
• 1 clove garlic chopped
• 1/2 cup white wine
• 1/2 cup heavy cream
• 1 tbs tomato paste
• 1/2 cup diced parsley
• 1/3 cup grated Romano cheese
• 4 eggs
• 16 tbs flour

1. Combine the eggs and flour in a large bowl and kneed into a ball. Set in refrigerator for at least an hour wrapped in foil.

2. When ready take out and place on floured surface. Cut into 2 equal parts and roll out flat to the thickness you would like your noodle to be. Carefully flour both sides of the rolled out dough. Fold up, or roll up into a log and slice your noodles off. (Refer to picture below). Sit aside to cook in boiling water.

3. Meanwhile In a large saute pan drizzle a little olive oil and brown your cut strips of beef. Remove and place on a plate.

4. In same pan, saute your mushrooms, onion and garlic until fragrant. Pour in white wine to deglaze.

5. Toss back in the beef and add in tomato paste and stir around.

6. Pour in cream and diced parsley and bring to a low simmer. Mix in the Romano cheese, cover and simmer for about 10 minutes stirring regularly.

7. Cook pasta in boiling water and stir into beef sauce.

This was a great creation full of flavor. Give it a try!

Prep Time: 15-20 minutes
Cook Time: 15-20
Serves: 2+

Salisbury Steak

 

     Here is another one of those traditional American dishes that some may consider "comfort" food. I had never really had it before this day when I decided to give it a try and make it. We grew up with another similar American dish called Baked Steak, but this was completely different. (By the way, I never was a fan of the baked steak my mother made). Shhhhh.  This dish combines ground beef into a steak patty and is served with a bbq style gravy. I must say, I quite liked it. Salisbury Steak.

 



Ingredients:

• 1/2 lb ground beef
• 1 10 oz can French Onion Soup
• 1/2 cup bread crumbs, (more if needed)
• 1 egg
• 1 tbs flour
• 3 tbs ketchup
• 1 tbs mustard
• 1/2 tbs Worcestershire
• 1/2 cup diced mushrooms
• Salt/pepper

 

1. Combine ground beef, about a tablespoon of the French Onion Soup, bread crumbs, egg, and salt and pepper. Make into 3 round patties.

 

2. In a large skillet, brown patties on both sides.

 

3. Toss in mushrooms and saute after flipping the patties onto the second side.

 

4. In a large bowl combine by whisking, flour, rest of the can of soup, ketchup, mustard, and Worcestershire sauce.

 

5. Pour into skillet, cover and simmer for roughly 10-15 minutes.

 

Prep Time: 5 minutes
Cook Time: 20-25 minutes
Serves: 1-3

Mushroom Risotto

    Earthy,bold, creamy, and salty; the perfect flavor combination for a delicious hearty risotto dish. If you are like me, you truly appreciate a good bowl of risotto. You can make a whole meal out of just some good creamy Arborio rice. Mushroom Risotto.


Ingredients:

• 1 package mixed mushrooms, (cremini, shitake, oyster)
• 1 1/2 cups Arborio rice
• 1/2 large shallot diced
• Olive oil
• 1 tbs butter
• 1/2 cup Pinot Grigio
• 4 cups beef stock
• 1/2 cup grated Romano cheese
• 1 tsp thyme
• Fresh chopped basil
• Salt/pepper

1. In large saute pan, melt butter and drizzle the olive oil. Saute the diced shallots.

2. Add in chopped up mixed mushrooms.

3. Once tender, remove from pan and sit aside on a plate.

4. In same pan brown the rice just a bit then pour in the white wine and bring to a simmer.

5. Slowly stir in 1/3 cup of stock at a time, constantly stirring as the rice will begin to soak up the

liquids.

6. Keep stirring and adding a bit of the stock each time as the rice will gradually swell and absorb all the liquids.

7. Stir in the thyme, basil, and salt and pepper once all the liquid has been consumed and the rice is tender.

8. Mix back in the mushroom mixture and dig in!

    This was definitely as described above in the intro. A delicious full flavored risotto dish.

Prep Time: 10 minutes

Cook Time: 20-30 minutes

Serves: 4+

Chicken Scarpariello

 

    Chicken Scarpariello is an Italian American dish that combines the briny, woody, and hotness of the flavors incorporated into the dish. The dish apparently originated in New York and the meaning is loosely derived from Scarpiello which in Italian means "shoemaker". Either way, this dish was an interesting combination of the flavors listed above. I would definitely recommend this for anyone looking for something different and to kick up the flavors of your normal chicken dish. Chicken Scarpariello.

 

Ingredients:

• 2 lg Chicken breasts
• 1 cup chopped mushrooms
• 3 lg peperoncini chopped
• 1 sprig fresh rosemary
• Handful fresh diced parsley
• 1 1/3 cup chicken stock
• 2 cloves garlic diced
• 2 tbs lemon juice
• Olive oil
• Flour
• Salt/pepper

 

1. Salt and pepper chicken breasts then dredge in some flour.

 

2. In a large skillet saute chicken in some olive oil until brown on both sides. Remove and set aside.

 

3. In same skillet pour in chicken stock.

 

4. Toss in diced mushrooms, rosemary, parsley, and garlic.

 

5. Place chicken back in and bring to a simmer.

 

6. Toss in peperoncini and lemon juice, cover and simmer for roughly 15 minutes until chicken is cooked through.

 

Prep Time: 10 minutes

Cook Time: 20-30

Serves: 2



Chicken Mushroom Vol Au Vent

 

 

    Vol Au Vent means "windblown" in French and is typically served as an appetizer in French cuisine. It is also found in Belgium and can be served as an entrée and is usually filled with chicken or other meat products. I came across this dish playing around online one evening and decided to try my hand at it. It was extremely quick, simple, and very delicious. Also the presentation made this such an elegant looking dish that you would swear I went to culinary school. Give it a try for your next dinner party and impress your friends or loved ones. Chicken Mushroom Vol Au Vent.

 

Ingredients:

• 1 small shallot
• 2 boneless chicken breasts
• 1/2 cup chopped mushrooms
• Olive oil
• 1 tbs butter
• 1 tbs flour
• 1/4 cup white wine
• 1/4 cup heavy cream
• Handful chopped parsley
• 1 tsp dried dill
• 3 sheets puff pastry
• Egg wash

 

1. I bought pre-made puff pastry that comes in 3 sheets. Cut each on in half and score out of one side a square hole. Take some egg wash and line the bottom one and place the holed out one on top. With a fork poke holes in the bottom layer. Bake in 400 degree oven for 15 minutes until puffed and brown.

 

 

2. Meanwhile in a large skillet drizzle some olive oil. Cut chicken into strips and saute until golden brown.


3. Toss in diced up shallot and mushrooms.


4. Pour in white wine to deglaze the pan.


5. Toss in the tablespoon of butter and flour and stir to incorporate.


6. Pour in the cream. Stir in the parsley and dill and bring to a slow simmer. Cover and cook for about 15 minutes.


7. Now for the fun part, take one of the pastry "baskets" and fill with the chicken/mushroom filling and serve.

 

This dish was delicious and very elegant in its presentation.

 

Prep Time: 15 minutes
Cook Time: 30 combined
Serves: 3

 

 

Philly Cheese Steak Sandwich

Philly Cheese Steak

 

 

     If you have ever been to Philadelphia, you know there is no such thing better than a true Philly Style Cheese Steak Sandwich. You can get them about anywhere these days, however the original was created and can still be found in the great city of Philly. There is some argument between whether it should have mayo, provolone, or, manufactured Cheez Whiz topping. I chose what I think to be the best option and that is of the processed Cheez Whiz product. Please enjoy my version of the classic; Philly Cheese Steak Sandwich.

 

Ingredients:

 

• 1 Ribeye steak cut into small slices
• 1/2 white onion sliced
• 1/2 cup diced mushrooms
• Cheez Whiz spread
• Mayo
• Butter
• Good hoagie buns

 

1. Slice the ribeye and sit aside.

 

2. In medium skillet over medium high heat melt some butter and saute sliced onions and diced

mushrooms until translucent and tender.

 

3. In same skillet brown sliced ribeye steak until nice and tender.

 

4. I took my hoagie buns and toasted them then spread the cheez whiz product and added mayo.

 

5. Top with the steak/mushroom/onion mixture.

 

This sandwich is a favorite of everyone. Simple, quick, and full of flavor.

 

Prep Time: 15 minutes

Cook Time: 15-20 minutes

Serves: 2

 



Cacciatore

Cacciatore

 

 

   What is Cacciatore you may be asking yourself? Well it is a traditional Italian dish that has been made in my household since I can remember. The name "Cacciatore" translates into "hunter's style". A dish of braised meat in a sauce created from different herbs and fresh vegetables. This is one truly Italian dish that has made its way to America. My family has always made it the same way and it is one that I haven't adjusted what so ever from my mother's recipe or my grandparents. A little bit of interesting information is that my grandfather also used to use rabbit or even squirrel in this dish. Of course any meat that you hunt could be considered Cacciatore; however this is typically our version with chicken. Cacciatore.

 

Ingredients:

 

• 2-3 pieces of chicken on bone (you can use boneless skinless breasts)
• 1 12oz can tomato sauce
• 1/2 green bell pepper
• 1/2 white onion
• 1/2 cup chopped mushrooms
• 1/2 cup white wine
• 1 tbs basil
• 1 tbs parsley
• Salt/pepper

 

1. In a large saute' pan drizzle some olive oil. Salt and pepper the chicken and brown on all sides. Remove

 

2. In same pan saute' chopped pepper, onion, and mushrooms.

 

3. Pour in the white wine and simmer until reduced.

 

4. Pour in the tomato sauce.

 

5. Stir in the basil and parsley and return chicken to pan. Bring to simmer, cover, and cook for about 15-20 minutes.

 

     This is still one of my favorite meals. Anytime it is my birthday I always request this dish from my mother if not a homemade pasta. We always served it over rice or risotto; however it would be just as good over pasta.

 

Prep Time: 10 minutes

Cook Time: 30 minutes

Serves: 4

 

 

 

 

 







Creamy Chicken And Wild Rice Soup

Creamy Chicken and Wild Rice Soup

     Who doesn't like a good bowl of warming soup? Well this soup is so easy that it only takes about 15-20 minutes to complete. Just use a store bought rotisserie chicken, a quick bag of 90 second microwave long grain wild rice, and some quick chopped up vegetables and viola, an easy and delicious soup that everyone will love. Creamy Chicken And Wild Rice Soup.

Ingredients:

• 1 breast from store bought Rotisserie Chicken
• 1/2 white onion
• 1 cup diced mushrooms
• 1/2 cup diced celery
• 1/2 cup diced carrots
• 1 32 oz Chicken stock
• 1 32 oz water
• 8.8 oz Ready Rice microwave 90 second wild rice
• 1 tbs thyme
• 1/2 cup heavy cream

1. After the rotisserie chicken has cooled down pull off some chicken into chunks and sit aside.

2. Cook the microwave rice bag as directed.

3. In a large Dutch Oven over medium high heat drizzle a bit of olive.

4. Dice up the onion, mushrooms, celery, and carrots and toss in and saute until translucent.

5. Pour in the chicken stock and water.

6. Stir in the chicken, thyme, and heavy cream.

7. Bring to a simmer and let cook for about 20 minutes. Salt and pepper to taste. Serve.

Prep Time: 5-10 minutes
Cook Time: 15-20 minutes
Serves: 4-6

Braised Beef and Greens

Braised Beef and Greens

     No clue where I came up with this idea. I was sitting at home and was craving something delicious. I had a hankering for some cooked greens but wanted to add something different to them. Sort of make them not the spotlight of the meal but an added attraction. I had a flank steak in the freezer and wanted to try something different. Why not braise the beef with the greens and add a little kick from some shallots and some fresh mushrooms. So here goes, a wonderful braised beef and greens meal that you will fall in love with and certainly will become a regular meal for you or you and your family.  Braised Beef and Greens.

 Ingredients:

• 1 lb flank steak
• 1 large shallot
• ½ cup chopped fresh mushrooms
• ½ cup white wine
• ½ cup beef stock
• Bunch fresh baby spinach
• McCormick’s steak seasoning
• Olive oil
• Salt/pepper

1.       Take your flank steak and cut it against the grain into about ½ inch strips.

2.       Chop up mushrooms and dice shallots

3.       In a large skillet pour in some olive oil, salt and pepper your steak, and then sauté the steak until browned. Remove and set aside.

4.       In same skillet sauté the shallots and mushrooms in same oil.

5.       Toss in the spinach in bundles and wilt down.

6.       Pour in the white wine and bring to a simmer.

7.       Pour in the beef stock and return steak to skillet and shake in a couple dashes of steak seasoning.

8.       In 350 degree oven cover the steak mixture in skillet and braise in the oven for 45 minutes.
 
     This beef dish was fantastic, tender, flavorful, and fulfilling all in one. I hope you give it a try. I served mine with a bit of mac-n-cheese but I really didn’t need it. Enjoy!


Prep Time: 15 minutes
Cook Time: 60 minutes
Serves: 2-4

Chicken Fricassee

Chicken Fricassee

     What is Fricassee?  I had only heard about it a few times in my life.  I Googled the dish because I wasn't positive that it was an actual French dish.  I have never really tried French food. I didn't grow up with it or anyone that was French. Actually you will not find much different styles of cuisine in small town West Virginia. According to the web Fricassee is a French word that pertains to a style of cooking meat by braising it in a sauce that is typically white based and cooked with wine.  This was really simple to make and created the most wonderful aroma that permeated my house. If this truly isn't a French dish that you would find in France, than I completely apologize. If it is I am proud to say I took my second chance at trying French cuisine and this time it succeeded.  I won’t delve into my first attempt.  It wasn't too pretty.  This dish combines the wonderful hearty combination of a mirepoix, cream, white wine, and some chicken stock.  Add in a bundle of fresh herbs and you have a wonderful comfort food for the evening. Give it a try.

Ingredients:

• 2 boneless skinless chicken breasts
• 2 tbs butter
• 1/2 white onion diced
• 1/2 cup chopped carrot
• 1/2 cup chopped celery
• 1/2 cup diced mushrooms
• 1 tbs flour
• 2 cups chicken broth
• 1/2 cup white wine
• 3 sprigs of thyme
• 2 medium bay leaves
• 1 egg
• 1/8 cup cream
• Parsley

      In a Dutch oven melt the butter and brown the chicken on both sides. Remove the chicken and sit aside. In same Dutch oven sauté your onion, carrot, celery, (mirepoix), and mushrooms for about 5 minutes. Stir in the flour and continue to sauté for about another 2 minutes or until the flour has become incorporated and cooked. Pour in the broth and white wine. Bring to a simmer and place the chicken breasts back in. Take your thyme and bay leaves and stir in. Cover slightly and simmer on low for about 25 minutes.

     Meanwhile in a small bowl combine the egg and cream and mix. After your pot has been simmering for 25 minutes turn down the heat and remove 1 cup of the liquid. Slowly pour and stir it into your bowl of egg and cream so as not to scramble your egg. Now pour the egg mixture into the pot and stir. This allows the mixture to become creamy and silky.  Take your last tbs of butter and mix it into the pot. Serve this wonderful French chicken dish over some fresh rice pilaf or noodles and sprinkle with fresh parsley. I was very pleased with this dish. I am you’re your family will love it. Very hearty, very comforting, very satisfying. Serves 2.



Wild Rice And Mushroom Soup

Wild Rice and Mushroom Soup

     So I was craving another good bowl of soup.  This time I decided to make a hearty wild rice and mushroom soup.  I have had a many creamy mushroom soup before and have never attempted to make it.  This version incorporates not only the earthiness of the mushrooms but the wonderful addition of some bacon flavors.  As the saying goes, “bacon makes everything much better”.  This soup was so simple that it only took about 15 minutes to put together. I added a few mushrooms that I had coated in panko bread crumbs and quick fried to the top of each bowl to add a bit of crispiness, allure, and presentation to each bowl of soup I served.  Please enjoy this Wild Rice and Mushroom Soup.

Ingredients:

• 8 slices bacon
• 1/2 white onion
• 3 cups mushrooms
• 1 large clove garlic
• 1/4 cup Brandy
• 32 oz chicken stock
• 4 tbs flour
• 3/4 cup half and half
• 1 tsp thyme
• Wild rice/quinoa
• Salt/pepper

     In a large pot or Dutch oven brown your bacon until crisp.  Remove and set aside to drain on paper towel lined plate.  Toss in diced onion, diced up mushrooms, and garlic and sauté until tender.  Pour in the brandy and simmer until it reduces.  Stir in the flour until you have a thick mixture.  Keep stirring until you have cooked the flour taste out.  Pour in the chicken stock and bring to a simmer.  Mix in the thyme and half and half and continue to simmer until your mushrooms are cooked and your soup is at the right thickness, about 20-30 minutes.  I then mixed in already cooked wild rice/quinoa and salt and peppered to taste.  I topped each bowl with individually breaded and fried mushroom halves.

     You will love this soup.  It is creamy just enough and hearty in all the right places.  If you like mushrooms you will love this soup.  Just think about your favorite hearty stew and how it makes you feel.  You will be surprised at how this simple soup of only a few ingredients can be so hearty like any other soup or stew that you will change your mind on what fills you up. This soup has such a wonderful silky richness that you will think you are eating something too expensive for your own tastes. Enjoy! Serves about 4-8 people.

Sage Sour Cream Pork Chops

Sage Sour Cream Pork Chops

    

     It was a busy workweek and I needed to whip up something quick as I had gotten home late from work.  Living alone at times makes it a bit confusing to determine what to eat as well as the ability to make just the right amount for one person versus a couple.  I had laid out some pork chops because they are usually easy to fix.  I decided to do an old standby of breading them in Italian breadcrumbs and Parmesan cheese.  I had a little left over mushrooms in the fridge and decided to create a unique sauce to accompany them. I had some sour cream in the fridge, as well as some fresh herbs still growing in little pots.  Why not combine and make a simple sauce to go over these already delicious chops?  So here goes, my Sage Sour Cream Pork Chops.

 

Ingredients:

• 1/4-cup chicken stock
• 1/4-cup sour cream
• 2 tbs cooking sherry
• Handful mushrooms
• 1/4-diced onion
• 2 small sage leaves diced
• Salt/pepper

 

     After quick browning the chops in a large sauté pan in butter I removed them and placed them in an oven to bake.  In the same sauté pan I tossed in the diced onion and mushrooms and sautéed them over medium heat.  Next pour in the cooking sherry and scrape up the browned pieces from the bottom of the pan. Pour in the chicken stock and mix in the sour cream until incorporated.  Next, mix in the diced sage and salt/pepper.   Stir and simmer on low for about 10 minutes.  Viola!  Once the sauce has thickened a bit pour nicely over your cooked pork chops when serving.  This sauce was so smooth, silky, and a bit tangy that it accompanied the pork chops very nicely.  Enjoy.  Serves 2-4.

 

 

If Memory Serves- Chicken Olevano

Chicken Olevano Pasta

 

     In honor of my Aunt Joan, (my father’s sister), she emailed me this recipe years ago when she was still with us.  We used to email each other many times a month, whether it was pictures, jokes, or family history.  She was helping me at times with information pertaining to the Irish side of our family.  I have many many fond memories of my Aunt Joan.  I, with my parents and brothers, would spend many summers up at her and my Uncle Danny's lake house in PA with them and my cousins.  I loved it up there.  It was such an amazing place to learn to swim, sail, and vacation.  My Aunt Joan had such an infectious laugh and she loved to tell stories.  One such story, that she so happened to email me once, was about a local priest of their church.  In fact while I was cleaning out my email folders I came across this email and thought, what a perfect find not only because it was from her, but because it included a recipe that I could make in memory of her. 

     She titled this dish "Father DiLillo's Chicken Olevano".  As the story goes, this priest made this dish using solely the olive oil specifically from the Olevano commune in Italy where he was from.  She specifically said it was also his family that made this olive oil.  Sadly, I had to use my own olive oil that was available but made this dish according to her directions.  Her email continued on by stating that she was giving me this recipe so I could recreate it for my mother, (whom is Italian), who had this dish while staying one summer with my Aunt Joan and she apparently loved and raved about this dish.  Funny thing is that my Aunt Joan was actually eating the leftovers next to her computer as she was writing this email.  (She specifically had to inform me of that and even added the oooohs and aaaahs and yummy noises). This weekend I decided to have my parents over for dinner and make this special dish. So here goes: If memory serves, in honor of my Aunt Joan and her friend Father DiLillo- Chicken Olevano.

Ingredients:

• 3 lg Chicken breasts
• Balsamic vinegar
• Olive oil
• Lemon pepper
• 2 cloves diced garlic
• 1/2 diced white onion
• Parmesan cheese
• 1/2 green bell pepper
• 1/2 red bell pepper
• 2 small yellow squash cut into strips
• 1 cup diced baby portabella mushrooms
• 1/2 cup chicken stock
• 1/4 cup white wine
• Pasta alla chitarra
• Salt/pepper

     Preheat oven to 375 degrees. Take the thawed out chicken and place in a dish large enough to marinate in. Brush all chicken with some balsamic vinegar, then olive oil, the diced/crushed garlic, and some sprinkle of the lemon pepper.  Toss with the diced onion and let marinate for at least an hour.   Meanwhile julienne the green pepper, red pepper, and the squash.  Dice up the mushrooms. Place chicken in a baking dish and cover with the peppers, squash, and mushrooms.  Sprinkle on some parmesan cheese.  Pour in the chicken stock and white wine.



 

 Cover with tinfoil and bake in a 375 degree oven for 50 minutes. Remove from oven toss with your favorite pasta and serve.  Serves 4 people.  Thank you Aunt Joan.  Memories of you were had by all this evening at dinner.  We talked, laughed, and even remembered the good times.  Miss you as always.

Mom enjoying dinner 

Dad remembering his sister

 

My Aunt Joan 

 

 Aunt Joan and my father

 

 

Pork Lo Mein

Pork Lo Mein

     On another Asian kick and thought about going back to Chinese.  My friends at foodies+ are to blame right now for my obsession, lol. I decided to go back to a traditional takeout item; Lo Mein.  I thought; why not do pork lo mein with some traditional flavors you would hope to find in a good takeout lo mein.  I thought about what makes a good lo mein.  The noodles, the vegetables; like cabbage, mushrooms, and a good sauce. So here goes, my version of Pork Lo Mein

 

Ingredients:

• 1/2 lb pork tenderloin
• 1 package lo mein noodles
• 1/4 white onion cut into strips
• 1 tsp of minced ginger
• 1 small zucchini cut into strips
• 1/4 cup stripped cut cabbage
• 1/2 cup shiitake mushrooms
• 1/2 tbs sugar
• 1 tbs starch
• 5 tbs soy
• 3 tbs oyster
• 2 tbs sesame oil
• 1 tbs rice vinegar

     First cut up your pork tenderloin into thin strips.  Mix in a tbs of starch and 1/2 tbs of sugar.  Marinate with 1 tbs of soy for about half an hour. Meanwhile cook the lo mein noodles as directed and drain.  In a large wok over medium heat toss in the pork and cook until done.  Toss in the ginger, zucchini, cabbage, and mushrooms and sauté until cooked through.  Pour in 4 tbs of soy, 3 tbs of oyster, 2 tbs of sesame oil, and 1 tbs of rice wine vinegar.  Pour over the lo mein noodles, incorporate, and serve immediately.  Serves 2-4 in about an hour.

 

Wild Mushroom and Chicken Pasta

Wild Mushroom and Chicken Pasta

       So I decided to start my "bachelor" weekend with another great homemade pasta dish.  It is mushroom season where I live and many people are out digging for mushrooms.  Many different kinds are available during the springtime in WV.  I decided to cheat and go to the market and purchase some fresh wild mushrooms.  I know, take the easy way and just purchase them.  But hey, this blog is about "recipes to live by", and if that means taking the easy way out than so be it.  I was craving something earthy with the mushrooms.  I was also craving fresh pasta, which let's be honest, is typically at least once a week.  I didn't use any family recipes or one found on the Internet.  I created this recipe based on what I thought would taste great with fresh mushrooms.  

 

     I found a great combination of mushrooms in my local market.  I used the combination of cremini, shiitake, and oyster mushrooms.  That, combined with fresh sage, cream, white wine, garlic, some fresh grated cheese, and fresh pasta, what couldn't be better on a spring weekend. This dish was amazing and they flavors just melted together in my mouth.  Please enjoy my Wild Mushroom and Chicken Pasta. Serves 2-4.

 

 Wild Mushroom and Chicken Pasta

 Ingredients:

• 2-3 large chicken breasts
• 2 cups mixed mushrooms, (crimini, shiitake, oyster)
• 1/2 white onion diced
• 2 tbs butter
• 2 tbs olive oil
• 1/3 cup chicken broth
• 1/3 cup white wine
• 1 clove garlic
• 1 cup heavy cream
• 1/2 cup grated Romano cheese
• 3 small fresh sage leaves diced
• Pasta of choice

     In a sauté pan with the butter brown the chicken on all sides and remove.  Add the olive oil and toss in the onion and sauté, then the garlic and the mushrooms until tender.  Pour in the white wine and simmer until reduced a bit.  Next add the chicken broth, the cream, sage leaves and the Romano cheese.  Stir, place back in the chicken diced, cover and simmer for at least 15-20 minutes.  Serve over your favorite pasta.  This dish was absolutely amazing.  The flavors were so complementary to each other that it was hard to not go back for thirds and fourths.  Creaminess from the cheese and sauce, earthiness from the mushrooms, and fragrant aroma from the sage and garlic made this meal a new classic in my house.  

 

 

 

Irish Chicken Connemara

Chicken Connemara

       
          I recently went on a family trip to Ireland last fall to visit the homeland of my father's side of the family. It was an amazing trip, and I will soon post a few pictures and stories regarding this travel adventure. Growing up half Irish the only few dishes we ate were your simple stews, meat and potatoes, and other dishes here and there. One of my memorable dishes while visiting Dublin was a dish called Chicken Connemara. Not so sure it is of traditional Irish cuisine, but when I saw that the dish contained cream, bacon, and whiskey, I was all in. I was actually surprised at how light this dish was. I was thinking that the cream would make it heavier; however the combination of the cream and whiskey I feel actually made this a light dish. I went to the restaurants website to find out what all was in it. It listed only: cream, mushrooms, bacon, and Irish mist. I had no Irish mist so I substituted Irish whiskey with a little bit of honey. This turned out to be one of my newest favorites that I will be making quite a bit. Sadly the picture above doesn’t do it justice.  You cannot see how creamy it was.  Something I need to work on is my food photography.

Ingredients:

• 3 strips of bacon
• 2 boneless/skinless chicken breasts
• 1 tbs olive oil
• 1/2 white onion
• 1/2 cup mushrooms
• 1/3 cup of Irish whiskey
• 1 tbs honey
• 1 tbs rosemary
• Pinch oregano
• 1/2 cup heavy cream
• Salt/pepper

            In a large skillet over medium high heat cook bacon on one side of the pan.  On the other side of the same skillet drizzle the olive oil and cook the chicken breasts at the same time. Once bacon is crisp remove and drain on paper towel lined plate.  Keep cooking the chicken until browned on both sides.  Remove chicken and drain off most of the grease. Meanwhile dice the 1/2 onion and the 1/2 cup mushrooms and sauté them in the same skillet.  Mix the whiskey and honey in a bowel. Pour in the mixture and simmer on low to medium heat until the liquid reduces a bit.  Stir in the heavy cream, rosemary, and oregano and mix.  Place the chicken back, cover, and simmer on low for about 10-15 minutes.  Salt and pepper to taste.  Serve with rice or roasted potatoes.  Serves 2-3 people.


P.S. just thought I would capture the awesomeness that is BACON!!

Leave it to Stroganoff

Beef Stroganoff

    

          When I think of some of my favorite meals growing up, Beef Stroganoff always comes to mind.  It's the type of meal that was made famous for being that quintessential old school housewife meal that waited on the table when dad came home from work.  Something June Cleaver would have made. Russian based and made popular in the 50's and 60's, this dish just reminds me of family.  According to reports, the original dish contained tomatoes, however this version my mother has been making since before I was even born.  I think she got it out of a cookbook of sorts, however has changed it a bit here and there.  Most people serve Stroganoff over rice, however in our family we always had it served over fresh homemade pasta.  Any excuse to eat more pasta. The tastes of this dish go very well together.  The creamy beef sauce with the tang of sour cream and kick of a nice hearty red wine.  The tender strips of beef and noodle all blend well together.  Earthy mushrooms and onions add the perfect amount of flavor. 

Ingredients:

• Nice cut of Sirloin or chuck roast, cut into strips
• 1 cup of button mushrooms sliced
• 1/2 large sweet white onion diced
• 1/4 cup butter
• 1 cup beef stock/broth
• 8oz sour cream
• 1/2 cup nice red wine
• browning sauce
• 2 tbs of flour
• salt and pepper

      In a large skillet saute mushrooms and diced onion in 2 tbs of butter over medium high heat until onions are soft and translucent. Remove from skillet and sat aside.  Toss strips of beef in a bit of flour.  In 2tbs of butter saute the beef until brown.  Stir in the beef stock and simmer on low for about 30-45 minutes until beef is tender.  Pour in the wine and simmer until it reduces.  Stir in the sour cream and the onions and mushrooms.  Add a couple dashes of browning sauce until your mixture is a nice brown color.  Serve over fresh pasta or rice.   Salt and pepper to taste.  Enjoy!!!!