Chicken with Pesto Mushroom Cream Sauce

Ingredients

4 boneless, skinless chicken breasts
salt & pepper to taste
3 tablespoons vegetable oil
1-2 large portobello mushroom heads, sliced in bite sized pieces
6 garlic cloves, minced
1 cup heavy cream
1/2 cup low sodium chicken broth
1/4 cup prepared basil pesto (homemade or store bought)
2 tablespoons lemon juice

Directions

Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon of oil in a large skillet over medium high heat until just smoking. Cooking chicken until golden brown, about 3 minutes per side. Transfer to plate and tent with foil.

Add remaining oil to skillet and cook mushrooms until browned, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds, add cream, broth and chicken to skillet, scraping up any browned bits, and bring to a boil. Reduce heat to low, cover and simmer until chicken is cooked through, about 15 minutes.

Transfer chicken to serving platter and tent with foil. Return skillet to high heat and simmer until sauce is thickened, about 5 minutes, Off heat, stir in pesto and lemon juice and season with salt & pepper. Serve sauce on the side or over chicken.

From What’s Cookin, Chicago?

Advertisements

Puffed Wheat Squares

Ingredients

1/2 cup butter
1 cup corn syrup
1 cup white sugar
1/4 cup brown sugar
5 tablespoons cocoa powder
1 tsp. vanilla
10 cups of puffed wheat cereal

Directions

Combine butter, corn syrup, sugars and cocoa powder in a heavy saucepan. Bring to a boil. Remove from heat and add vanilla. Pour over puffed wheat. Mix well and press into a greased 9″ x 13″ pan. Wet hands work better than greased hands to handle the stickiness so just moisten them with a bit of water.

From Mennonite Girls Can Cook

Southwest Stuffed Bell Peppers

Ingredients

4 very large or 6 medium sweet peppers (red, yellow, or orange)
1 tablespoon salt
1 cup white rice, brown rice or quinoa
2 tablespoons olive oil
1 onion, diced
3 garlic cloves, minced
1/2 – 1 jalapeno, minced (or 1 3 ounce can of mild green chilies)
1 14 ounce can black beans, drained and rinsed
1 cup frozen corn kernels
2 green onions, sliced
1/2-1 teaspoon chipotle chili powder (you can start with 1/2 teaspoon and add more to taste)
1 teaspoon kosher salt, plus more to taste
1/4 black pepper, plus more to taste
1 14.5 ounce can diced tomatoes, preferably fire roasted
1 1/4 C jack or pepperjack cheese, divided
3-4 tablespoons chopped fresh cilantro
tortilla chips

Instructions

Preheat oven to 350°F. Prepare peppers by washing, slicing tops off, and removing insides. Bring 4 quarts of water to a boil and add 1 tablespoon salt. Boil whole peppers for about 3-4 minutes, until they begin to soften. Remove from water with tongs and place on paper towels to drain.

Add rice to boiling water and cook as per directions on package.

Heat oil in a 12-inch skillet over medium-high heat. Add onions, garlic, and jalapeno (or chilies) and cook until softened, about 5 minutes. Add corn, beans, green onions, chipotle chili powder, kosher salt, and pepper. Stir until corn and beans are heated through, about 5 minutes. Place peppers in a baking dish. Remove skillet from heat and add rice, tomatoes, 1 cup cheese, and cilantro. Stir to combine well and give it a taste. Add additional salt, pepper, and chipotle powder to your liking. Then evenly divide mixture between peppers.

Top peppers with remaining 1/4 cup cheese and crushed tortilla chips.

Bake at 350°F for about 30 minutes.

From Our Best Bites

Japanese Chicken

Ingredients

6 bone-in chicken thighs with skin
1 egg, lightly beaten
1 cup all-purpose flour
1/2 cup butter
3 tablespoons soy sauce
3 tablespoons water
1 cup white sugar
1/2 cup white vinegar
1/2 teaspoon garlic powder
1 teaspoon salt

Directions

Preheat oven to 350°F. Dip chicken pieces in egg and coat with flour. Heat butter in a large, deep skillet over medium-high heat. Fry chicken until dark brown and crispy on both sides. Place in a shallow roasting pan or glass dish.

In a small bowl combine soy sauce, water, sugar, vinegar, garlic powder and salt. Pour over wings. Bake for 30 to 45 minutes, basting wings with sauce often.

From Pat Rosene-Brady

Sweet and Sour Pork

Ingredients

4 boneless pork chops, cut into bite-sized pieces
3 tablespoons vegetable oil
1 medium onion, chopped
1 green pepper, chopped
1 clove garlic, minced
salt and pepper, to taste
3/4 cup sugar
1/4 cup vinegar
1 tablespoon soy sauce
1 tablespoon lemon juice
1 tablespoon ketchup
1 tablespoon cornstarch
1/4 cup chicken broth

Directions

In a frying pan, sauté onion, pepper and celery in oil for a few minutes. Remove vegetable mixture from pan and set aside. In the same frying pan, add some more oil and the garlic. Add and brown the pork, seasoning with salt and pepper. In a separate bowl, combine sugar, vinegar, soy sauce, lemon juice and ketchup. Dissolve cornstarch in chicken broth stirring until mixture thickens and clears, then add the chicken broth mixture to the rest of the sauce.

Add the vegetable mixture to the pork and pour the sauce over top. Cover and simmer for 15 minutes.

From Laurie Duncan

Chicken Chow Mein

Ingredients

1 tablespoon oil
2 chicken breasts, diced
2 cloves garlic, finely chopped
1 onion, thinly sliced
2 carrots, sliced into matchsticks
1 red pepper, diced
2-3 blocks egg noodles
100 g beansprouts
3 tablespoons soy sauce
1 tablespoon sugar
1/2 teaspoon salt
1 teaspoon sesame oil

Directions

Cook the noodles as directed on the pack, rinse and drain well. Heat the oil in a wok or deep-sided frying pan. Stir-fry the chicken for 4 minutes. Add the garlic, onion, carrots and red pepper and cook for a further 2-3 minutes. Add the beansprouts, soy sauce, sugar, salt, sesame oil and noodles. Mix the ingredients well, heat through and serve.

From Sharwood’s

Three Cheese Stuffed Shells

Ingredients

8 ounces, weight jumbo pasta shells
30 ounces, weight whole milk ricotta cheese
8 ounces, weight parmesan cheese, grated, divided
1/2 cup grated Romano cheese
1 whole egg
12 leaves basil, chiffonade
2 tablespoons minced parsley
salt and pepper, to taste
2 tablespoons olive oil
1/2 whole medium onion, chopped
5 cloves garlic, minced
1/2 pound ground beef or Italian sausage
1/2 cup red wine or beef stock
1 28 oz. + 1 15 oz. can crushed tomatoes
2 tablespoons sugar
1/2 teaspoon salt
2 tablespoons minced parsley

Directions

Cook pasta shells for half the cooking time; make sure not to overcook. Drain and rinse in cool water. Set aside.

Heat olive oil in large skillet or dutch oven over medium-high heat. Add onions and garlic and saute for a minute or two. Add Italian sausage and brown, breaking it up into small pieces as it cooks. Pour in red wine and let it cook for a minute or two.

Pour in cans of crushed tomatoes and stir. Add sugar and salt. Bring to a boil, then reduce heat to low. Cover and cook 30 to 45 minutes, stirring occasionally. Check for seasonings; can add crushed red peppers if you like a little heat.

In a separate bowl, mix ricotta, half the Parmesan, Romano, egg, salt and pepper, basil, and 2 tablespoons parsley. Stir until combined.

To assemble, coat the bottom of a baking dish with sauce. Fill each half-cooked shell with the cheese mixture. Place face down on the sauce. Repeat with shells until cheese mixture is gone. Top shells with remaining sauce. Sprinkle on extra Parmesan.

Bake at 350°F for 25 minutes, or until hot and bubbly.

From The Pioneer Woman