Posted in Baked, Casserole, Chicken, Classic, Comfort Food, Dinner, Family Friendly, Leftovers, Make Ahead, Mushrooms, One Pot Meals, Pantry Staples, Potluck, Winter

Comfort Food – Chicken Elegant

Some days just call for comfort food.  Especially cold, rainy Sundays that start at 5:30am with a busted water heater that leaked down through the floor into the neighbors apartment.  That’s not the way you make friends!!

Don’t mind me.  I’ll just be over here with this pan of deliciousness and a fork.

This was one of the very first recipes I remember making entirely by myself as a kid.  It’s super simple to put together, especially if you have leftover chicken just hanging out in the fridge.  The only thing you have to be careful about is taking the hot pan in and out of the oven.  This recipe has been a part of our regular repertoire for years!  It’s simple, inexpensive, and quick to get to the table.  It’s great recipe to make with your kids or let them take the reigns while you sit back and relax!

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It’s not really a looker but it is so tasty!

Chicken Elegant

3 chicken breasts, cooked and diced
1 8 oz. container sour cream
1 can cream of chicken soup
1 10 oz. can of mushrooms
¼ cup butter, melted
1 cup chicken broth
1 8 oz. package of herb stuffing

Preheat oven to 350°.

Mix chicken, sour cream, cream of chicken soup, mushrooms, butter, and chicken broth together with herb stuffing. Bake in a 9×13 pan for 45 minutes. Let stand 5 minutes before serving.

Source: Randy Travis’ Favorite Recipes, 1989.

You’ll notice my source is a cookbook written by Randy Travis.  I was a huge fan of his when I was little (who am I kidding I still love me some Randy) and picked up this gem at his museum in Nashville back in the 90s.  My mom recently uncovered it in a box of my stuff I’d left at their house after college.  It’s a great little piece of nostalgia for me and there are actually some great, simple recipes in there that I had completely forgotten about but will probably find their way back into the rotation.

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Tomorrow is Monday, I need all the comfort I can get right now, ha!  And I have leftovers for lunch!

Posted in Cheese, Comfort Food, Date Night, Dinner, Indulgence, Italian, Mushrooms, One Pot Meals, Pasta, Quick cooking, Veggies

Happy Birthday to Me – Asparagus and Mushroom Carbonara

It’s my birthday so I can eat whatever I want, right?!  Duh.  Of course I can.  Calories don’t count on your birthday.

Today has been an awesome day filled with amazing friends.  From my staff who decorated my office with balloons and streamers, to my co-workers who conspired with them to schedule an important meeting (scheduling it a week ago so I wasn’t suspicious!) only to surprise me with cake, to all the texts,  phone calls, emails, Facebook messages, and topped off with a quiet, cozy night at home with my hubby this girl is feeling super loved!

Some people may think I’m weird for making my own birthday dinner but you know me, I love to cook!  AND I got to stay in my yoga pants, bonus!!

So what did I choose as this year’s birthday dinner?  One of my absolute favorite pasta dishes of course, carbonara.  With the addition of in season asparagus and my favorite go-to ingredient, mushrooms, it was the perfect, creamy, comforting meal to celebrate!
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Asparagus and Mushroom Carbonara

1 shallot, sliced
1 clove garlic, minced
½ lb. asparagus, sliced into bite-sized pieces
8 oz. mixed mushrooms
12 oz. spaghetti
Kosher salt
2 oz. proscuitto, finely chopped (about ¼ cup)
½ tsp. coarsely ground black pepper
¼ cup (½ stick) unsalted butter, cut into pieces
⅓ cup grated Pecorino plus more
2 large egg yolks, beaten to blend
2 Tbsp. olive oil, divided

Heat 1 Tbsp. oil in a large skillet over high heat. Working in batches, add shallots, garlic, asparagus, and mushrooms and cook, tossing occasionally, until charred in spots and crisp-tender, about 5 minutes; transfer to a plate and set aside. Wipe out skillet.

Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente (about 7 minutes). Drain, reserving 1 cup pasta cooking liquid.

Meanwhile, heat remaining 1 Tbsp. oil in same skillet over medium heat. Add prosciutto and cook, stirring often, until slightly crisp, about 4 minutes. Add pepper and cook, stirring, until fragrant, about 30 seconds. Immediately add ½ cup pasta cooking liquid to keep pepper from burning; reduce heat to low and gradually add butter, swirling skillet and adding more pasta cooking liquid as needed, until a thick, glossy sauce forms. (Taste as you go and switch to hot water once sauce is adequately seasoned.)

Add pasta to skillet and toss to coat. Add Pecorino; toss to combine. Remove from heat; mix in egg yolks. Add reserved veggies; toss, adding pasta cooking liquid (or hot water) as needed to thin sauce.

Serve pasta topped with more Pecorino.

Adapted from a recipe by Philip Krajek, Rolf & Daughters, Nashville – Bon Appétit Magazine, September 2013

Posted in Comfort Food, Cooking for Two, Date Night, Dinner, Healthy, Mushrooms, Quick cooking, Vegetarian, Veggies

Meatless Monday – Farro Risotto with Balsamic Mushrooms

I decided several years ago that I was going to give up meat for a month. I was doing it as a part of a fast with my church that asked us to give something up to refocus. I decided on meat and to focus on regaining control over my health. I’ve always been a lover of vegetables and meat is often an afterthought when I’m just cooking for myself so I thought it would be a breeze. There was only one problem. The first week of our fast included Memorial Day! How on earth did I miss that?! It also happened to be a weekend we were in Ohio celebrating my sister-in-law graduating so we were hosting a cookout! Seriously, I’m not sure how I made it but by the grace of God I did.

During that time I learned a lot of new techniques and recipes and how to adapt them so that my meat loving hubby would enjoy them too. Over the years I’ve tried to make it a habit of making the majority of our meal vegetables while keeping our meat consumption reasonable. I even thrown in the occasional meatless meal that is still packed with protein. With the increased availability of a lot cool grains and exotic veggies that makes things super easy!

One of my favorite things to make, especially when I’m going meatless, is risotto. A lot of people think risotto is difficult to make but really you can have dinner on the table in about 30 minutes start-to-finish. The only thing risotto requires is a little patience. It isn’t a meal you can just pop on the stove and walk away from. The repetitve stirring is very therapeutic after a long day though, trust me. 🙂

I have recently discovered a love for farro. It has a nutty flavor and a chewy texture which make it a great option for meatless meals. It’s a great source of fiber and protein so it will fill you up and you won’t even miss the meat! Throw in meaty mushrooms and you’re all set!
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Farro Risotto with Balsamic Mushrooms

1 shallot, minced
1 garlic clove, minced
1 cup farro
1/2 cup dry white wine (a big glug)
2 cups vegetable stock
1 cup water
Bay leaf
Mixed mushrooms (I get a package that includes cremini, oyster, and shitake)
Thyme
Parsley, chopped
2 tablespoons butter
Splash of balsamic vinegar
Olive oil
Asiago cheese

In a medium saucepan, heat vegetable stock, water and bay leaf until just below a simmer.

Heat a large sauté pan over medium high heat. Add one tablespoon olive oil. Saute shallots and garlic for about 30 seconds or until fragrant. Add farro and toast about 30 seconds. Add wine and stir until absorbed. Reduce heat to medium and add one ladle of stock. Stir off and on until liquid is absorbed, add another ladle of stock. Keep repeating until farro is tender and creamy. This will take 23-25 minutes. I always set a timer and taste for texture starting at about 20 minutes.

Finish with thyme leaves, parsley, one tablespoon butter, salt & fresh cracked pepper, and grated Asiago.

For the mushrooms, heat olive oil in a pan over medium high heat (I use a cast iron pan so they get nice and brown). Lower heat to medium. Add butter, sprig of thyme, and mushrooms. Leave them alone for a minute so they start getting brown and a little crispy. Cook 2-3 minutes. Add balsamic vinegar and cook another 30 seconds until balsamic is a little syrupy. Season with salt & pepper. Remove thyme sprig.

Serve risotto topped with mushrooms and lots of shaved asiago.

Serves 2.

Source: Ruth’s Table

This is a perfect “fancy” dish to impress a date. I can’t wait to make this for my hubby on our next date night in!