Chicken with Mushrooms & Mashed Potatoes

I love Hello Fresh! They deliver a box of fresh ingredients for three recipes to my door on Wednesdays, thumb and then I get do the fun part — COOK!

Tonight’s recipe is sautéed chicken with mushrooms and mashed potatoes.

Ingredients (2 generous servings)photo 1(55)
2 chicken breasts
8 oz. button mushrooms
1 bunch parsley
1 sprig thyme1 lemon
1 T. flour
12 oz. Yukon potatoes
1/2 cup chicken stock
1 T. olive oil*
2 T. butter*

* not included in Hello Fresh package

Peel and cut the potatoes into 1/2 inch cubes. Quarter the mushrooms. Strip the thyme leaves off the sprig. Finely chop the parsley. Halve the chicken breasts lengthwise. Halve the lemon.

photo 2(54)Place the potatoes in a pot with water and a large pinch of salt. Bring to a boil, reduce to a simmer, and cook for 15-20 minutes, until easily pierced with a knife. Drain and return to the pot. Mash with a fork with a tablespoon of butter and a couple of tablespoons of milk (or water).

photo 3(44)While the potatoes are boiling, heat 1 tablespoon of olive oil in a pan over medium-high heat. Season each chicken cutlet with salt and pepper, then sprinkle with flour. Sear for about 3 minutes per side, until golden brown. Set aside.

photo 4(35)In the same pan over medium heat, cook the mushrooms with thyme and the remaining tablespoon butter. Cook for about 6 minutes, or until golden brown. Add 1/2 cup chicken stock. Simmer for about 5 minutes, until the liquid has reduced and thickened slightly. Season with salt and pepper to taste.

photo 5(20)Return the chicken to the pan and toss to coat with the sauce. Finish the sauce with a squeeze of lemon juice to taste.

Finish: Serve the mashed potatoes with the chicken cutlets and spoon the mushroom sauce on top. Sprinkle with chopped parsley.

photo(59)You can order your own Hello Fresh box using this link: http://www.hellofresh.com/?c=JAWS3N

 

50% off 1st Love With Food Gluten Free Box

Beef & Brussels Sprouts Stir-Fry over Brown Basmati Rice

Cook something extraordinary tonight.
Chef-designed recipes & fresh ingredients
Delivered to your door.

Today with great anticipation I received my first Plated box. Y’all know how much I love to cook, viagra so I think Plated was created just for me. They send you all the ingredients you need to make a chef-designed recipe — right down to a teaspoon of cumin, 2 garlic cloves, two chicken breasts, etc. — in an insulated box.

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photo 4(6)I ordered two servings of the beef & brussels sprouts stir-fry and two servings of the winter vegetable enchiladas. I made the enchiladas tonight.
photo 3(11)photo 2(14)photo 1(13)
photo(349)The recipe was very easy to follow, and the results delicious! Thank you, Plated. Now I’m looking forward to cooking up tomorrow night’s dinner.

Cook something extraordinary tonight.
Chef-designed recipes & fresh ingredients
Delivered to your door.

photo 5(5)

Tonight was my second meal provided by Plated. They delivered all the fresh ingredients including the beef and sauces to my house in an insulated box yesterday along with an easy-to-follow recipe with photos. I made the Winter Veggie Enchiladas last night, viagra
and tonight I made the Beef & Brussels Sprouts Stir-Fry over Brown Basmati Rice. I only ordered two servings, illness
but we discovered last night that the servings are large, treat so tonight with the addition of some additional steamed vegetables, I was able to to serve me, Anthony and our three children. It was a big hit (except with the 14 year old who thinks I serve too many vegetables).

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photo 2(14)

photo 1(13)

If you want to sign up for Plated, please use my link: https://www.plated.com/invites/4f79bb. Thank you and enjoy!

Have you tried Plated yet?

Cook something extraordinary tonight.
Chef-designed recipes & fresh ingredients
Delivered to your door.

Today with great anticipation I received my first Plated box. Y’all know how much I love to cook, viagra so I think Plated was created just for me. They send you all the ingredients you need to make a chef-designed recipe — right down to a teaspoon of cumin, 2 garlic cloves, two chicken breasts, etc. — in an insulated box.

photo 5(5)

photo 4(6)I ordered two servings of the beef & brussels sprouts stir-fry and two servings of the winter vegetable enchiladas. I made the enchiladas tonight.
photo 3(11)photo 2(14)photo 1(13)
photo(349)The recipe was very easy to follow, and the results delicious! Thank you, Plated. Now I’m looking forward to cooking up tomorrow night’s dinner.

Creamy Southwest Chicken Soup

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I love my pressure cooker! I got home at 5 p.m. tonight and knew that I needed dinner ready around 5:30 p.m. — Anthony needed to be at church for worship team practice at 6 p.m., look so I made this yummy recipe in the pressure cooker. I used a homemade taco seasoning recipe instead of the store-bought pre-packaged crap — I used an empty pill bottle to store the extra. The original soup recipe calls for cooking it a slow cooker. Instead I used my pressure cooker, and it was done in just 12 minutes on high.

Instead of tortilla chips, I lightly coated two whole wheat tortillas with olive oil and a sprinkle of cajun seasoning, then put them under the broiler until lightly crisp. Dinner was a hit! Anthony only had time for one bowl, but he said not to put it away — he’d eat more as soon as he got home. Now, that’s success.

Thanksgiving Menu and Recipes

2013-11-27 17.11.08-1I’m hosting my husband’s family for Thanksgiving today. We just got married in April, vitamin so this will be the first time that I meet some of these people. I’m looking forward to a fun day. To reduce my stress, sick I did most of my cooking yesterday, injection and my mother came over and helped me decorate.

2013-11-27 17.08.36My Cranberry-Pineapple Sauce is based on this recipe. I added a cup of crushed pineapple and cooked it on low on the stove top instead of the slow cooker.

I have never made giblet gravy before, so I was nervous about it — but it turned out great. I used this recipe. 2013-11-27 17.08.21

I mixed up the cornbread dressing last weekend, then froze it until yesterday when I let it thaw in the frig. All I had to do this morning was put it in two slow cookers on low for four hours. (I doubled the recipe.)

2013-11-27 14.45.34My youngest daughter helped me make this yummy Pumpkin Pie Cake. It took all my willpower not to eat it yesterday!

And finally, I prepped the turkey last night. I injected the turkey with Cajun Injector Creole Garlic marinade. I stuffed the turkey with chopped onions and celery (some of it left over from the giblet gravy recipe). I’ll post a photo of the finished turkey later.

In addition, other family members are bringing ham, sweet potato casserole, greens, rolls, broccoli-rice casserole, mac & cheese, fruit tray, pecan pies, sweet potato pies, turtle cake, and pecan cobbler. Yeah, I have on my stretchy pants.

2013-11-27 17.09.30P.S. The day was marvelous.

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Sweet Potato – Pumpkin Pie

Since visiting Rhoda’s Tamales in Lake Village, patient Arkansas, rx this past July and trying her amazing sweet potato pie, doctor I’ve been craving one. I finally succumbed today and made my own. I followed this recipe, but since I only had two sweet potatoes, I used 1-2/3 cup sweet potato and 1 cup of the pumpkin puree I made earlier this fall. The recipe makes two pies. It was so, so good.

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Eggplant Parmesan with Green Tomato Sauce

photo 1(3)Eggplant and green tomatoes were in my CSA basket last week. Neither are top of my list of regular ingredients, about it so I had to expand my culinary palate a bit. I made green tomato pasta sauce on Friday, glands so today I made Eggplant Parmesan. I used this recipe as my starting point.

photo 2(3)I substituted my green tomato sauce for the jarred pasta sauce in the recipe. Besides that, troche I followed it pretty closely. It’s really easy.

photo 4The final product served over angel hair pasta

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Green Tomato Pasta Sauce

photo 3(1)I don’t like fried green tomatoes. In fact, allergist I rarely fry any food at home. So I decided to make a flavorful pasta sauce using the bunch of green tomatoes that I got in my CSA basket this week. I found this recipe and modified it slightly. I mixed several cored and quartered green tomatoes, health one jalapeno, two red peppers, 1/2 onion, fresh basil, and 1/2 cup olive oil.

photo 2(2)Instead of roasting in the oven, I cooked this in my electric pressure cooker on high for 10 minutes.

photo 1(2)Then just a little bit of a immersion blender, and BAM! Where’s the pasta?

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Pressure Cooker Mushroom Chicken over Herb Egg Noodles

photo 4(1)Dinner tonight was sort of impromptu. I knew I had three chicken breasts thawed in the frig, approved but beyond that, buy more about I had nothing planned. A quick inventory of the kitchen cabinets found a can of cream of mushroom soup, herb egg noodles and a yellow onion, and dinner was created in my mind. I placed the chicken breasts in my new Fagor 3-in-1 electric multi-cooker, topped with sliced onion, a can of cream of mushroom soup, and a can-full of milk. I locked the lid in place and cooked on high for 10 minutes. Meanwhile I cooked my herb egg noodles. It turned out pretty good — especially after I sprinkled a little Cavender’s All-Purpose Greek Seasoning on top. (We put Cavender’s on just about everything in our family — or Sweet Baby Ray’s BBQ Sauce.)

photo 5(1)Next time, I think I’ll skip the milk and brown the chicken first. But overall, it worked. My family ate a homemade meal. This mom’s work is done here (well, until tomorrow morning at least).

Oven-fried Fish, Pear-Feta Salad, and Pear Cake (it’s what’s for dinner)

2013-07-09 10.43.32 Back in July, there I went deep sea fishing off the coast of Alabama and brought home a nice catch of small snappers. Tonight, store I finally got around to cooking some it. Anthony doesn’t like fish, so he got leftover Spinach Artichoke Chicken Pasta, and I made this Panko-Crusted Fish recipe. I didn’t have capers or dill, so I used a little squirt of cilantro paste instead. The sauce was perfect, and the fish was crispy. My parents, M and I all really enjoyed it. (Anthony just missed out.) photo 1

I served the fish with a side salad of romaine, sliced pears and feta with Trader Joe’s  Champagne Pear Vinaigrette salad dressing.

For dessert, I made this Pear Cake recipe with the three pears left from Saturday’s CSA basket. I used a springform pan, but the cake was a bit gooey. I’ll use the 9 x 13 pan next time. Nevertheless, the cake was AWESOME — gooey center and all. Also, I left off the brown sugar topping — it didn’t need it. My family couldn’t stop raving about it — and everyone asked for seconds.

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