Mushroom Asiago Chicken

Trying to get my husband to tell me what he wants for dinner is next to impossible. So yesterday morning when I got a Facebook notification that my husband had tagged me in a post, only to find it was recipe he was reposting, I was intrigued. And just to be clear, I replied, “Are you trying to tell me you want this for dinner?” and he responded, “Yes.” Hallelujah – at least we can communicate about dinner via Facebook.

So trying to seize this rare opportunity, I went to the store, got the all the needed ingredients and made his requested dish for dinner. I must say, he was spot on with thinking this would be good, because it really, really was. I was pretty true to the recipe, except I increased the mushroom asiago sauce by 1 1/2 (which is how I wrote the recipe below). I served this over simple buttered angel hair pasta, so I wanted enough sauce to flavor the pasta sufficiently. I also opted to buy chicken cutlets versus butchering a plain ole chicken breast. Yes, it was a little more expensive, but it save me time and hassle, and so for a weeknight, it was money well spent. I cooked this in an electric skillet so that I could cook all of my chicken at once – would do fine in a dutch oven as well.

I will definitely make this dish again – the flavor was rich (but not too rich, thanks to the bite of the asiago), and very unique. Winner, winner, chicken dinner – thank you honey for the delicious request!

Mushroom Asiago Chicken

6 chicken cutlets
Salt and pepper
1/2 cup flour
6 tbsp butter
1 1/2 lbs sliced mushrooms
3/4 tsp salt
2 tsp minced garlic
1 tsp dried thyme leaves
3/4 cup dry white wine
1 1/4 cup chicken stock
3/4 cup heavy cream
3/4 cup shredded Asiago cheese

1.) Salt and pepper each chicken cutlet and dredge both sides in flour. Heat 2 tbsp butter in an electric skillet or dutch oven over medium high heat. Sauté the cutlets in the butter for 4-5 minutes on one side, flip, then cook for 1 more minute. Place cooked cutlets on a plate and cover with foil.
2.) Add remaining 4 tbsp butter to skillet. Add mushrooms and salt and sauté for about 10 minutes. Add garlic and thyme and sauté for a few minutes more. Add wine to deglaze and cook until it is nearly evaporated. Add chicken stock and simmer over medium heat until liquid is reduced by half, about 10 to 12 minutes. Reduce heat again to medium low and add heavy cream and Asiago cheese. Stir until cheese is melted and then add chicken back to pan, covering each one in the sauce. Allow the chicken to simmer for a few minutes until it is heated through.
3.) Serve over pasta or mashed potatoes.

Adapted from CherylStyle’s Savory Mushroom Asiago Chicken

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Savory Mushroom Asiago Chicken

Tuna Casserole

I feel like folks either love or hate tuna casserole… I love it. Turns out my little guys love it too. This is a pretty easy weeknight recipe… it took me a little over 45 minutes, but 30 minutes of that was “casserole in oven” time. It’s pretty classic comfort food, from scratch. Hope you enjoy!

Tuna Casserole

Tuna Casserole

12 ozs egg noodles (I used medium width)
4 tbsp butter
1 medium onion, diced
8 ozs mushrooms, sliced
1 tsp minced garlic
1 tsp salt
1/4 tsp pepper
1/4 cup flour
1/2 cup chicken stock
1 1/2 cup half and half
1/4 cup parmesan cheese
1 cup frozen peas
2 cans chunk light tuna
1/4 cup Italian breadcrumbs (for topping)

1.) Heat a large pot of salted water to boil, add egg noodles and cook according to package (probably about 7 minutes). Drain and set aside.
2.) Meanwhile, in a large saute pan, melt butter over medium-high heat. Add onions, mushrooms, garlic, salt and pepper and sauté until onions are translucent, about 5 minutes.  Sprinkle flour over onions and mushrooms, stir and cook for about 1 more minute. Stir in chicken stock and half and half. Cook for a few minutes longer until sauce has thickened and then remove from heat. Add parmesan, peas, tuna and cooked egg noodles and stir until well combined.
3.) Transfer to a 9″x13″ casserole dish and top with breadcrumbs. Bake in a preheated 350 degree oven for 25-30 minutes.

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Tuna Casserole2

Tuna Casserole3

Shepherd’s Pie

I am a meat and potatoes kind of girl, so Shepherd’s Pie is right up my alley. I grew up eating it and have made it dozens of times, but never before like this. This is the kind of Shepherd’s Pie I’ve enjoyed at authentic Irish pubs. And while I’m not knocking what I grew up on (which was ground beef, green beans, corn, mashed potatoes and cheese all served with ketchup), the Shepherd’s Pie I’ve been craving as of late is of the meat with gravy, peas and potatoes variety…. this Shepherd’s Pie.

It took me about an hour to prepare (cooking time included). I served it with drop biscuits and sliced tomatoes and it was really a great meal. The kids (and hubs) enjoyed it, and I’m thrilled to have come up with a solid go-to Shepherd’s Pie recipe. Hope you enjoy!

Shepherd's Pie

Shepherd’s Pie

Meat Layer
1 1/3 lbs ground beef
1 stalk of celery, diced small
2 carrots, diced small
1/2 a large sweet onion, diced small
8 oz mushrooms, diced
2 tsp minced garlic
1 tsp salt
1/2 tsp pepper
1/4 tsp thyme
3 tbsp flour
1 cup beef broth
2 tbsp Worcestershire sauce
1 tbsp tomato paste
1 cup frozen peas

Potato Layer
2 1/2 lbs potatoes, peeled and cubed
1/4 cup butter
1/4 cup heavy cream
3/4 tsp salt
1/2 tsp onion powder
1/4 tsp pepper
1 egg yolk
1/2 cup shredded cheddar cheese (to top, not mix in)

1.) Place potatoes in a large pot filled with water and bring to a boil. Boil for 10 to 12 minutes, or until potatoes are fork-tender. Preheat oven to 400 degrees.
2.) While potatoes are cooking, brown ground beef in a large skillet or pot over medium-high heat. When meat is almost browned, add celery, carrots, onion, mushrooms, garlic, salt, pepper and thyme and continue cooking until meat is fully cooked. Sprinkle flour over meat and stir well, cooking for 2 to 3 minutes. Add beef broth and stir again. Add Worcestershire sauce and tomato paste and simmer for about 3 minutes longer. Remove from heat and stir in frozen peas.
3.) Once potatoes are fully cooked, drain and return to pot. Add butter, heavy cream, salt, pepper and onion powder. Use an electric mixer to whip until smooth. Taste and adjust salt and pepper if needed. Add egg yolk and whip for about a minute longer.
4.) To assemble, use a deep dish pie plate and place the meat mixture in the bottom. Next add the potatoes and top with cheddar cheese. Bake for 25 minutes.

As I mentioned, I served with drop biscuits. They are from my Chicken Pot Pie recipe, but do great on their own. I mixed them up after I put the Shepherd’s Pie in the oven, and then cooked them along side it (at 400) for about 15 minutes.

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Drop Biscuits

Chicken Tetrazzini

I’m not sure I had ever actually had chicken tetrazzini until just recently. We had an assortment of pasta dishes at the shower I helped host this weekend, and one of the other hostesses put this dish on the menu. Ever since Saturday night I’ve had the itch to make it, and while I knew it would be ambitious for a week night meal, Blake was home tonight and so I thought what the heck. Totally worth it. This is a Giada De Laurentiis recipe. I stayed pretty true to the original, but due to some of the quantities I had on hand (and the fact that I messed up a couple of steps), I veered ever so slightly. I am sharing the way I made it because I can personally attest to the fact that it tasted really, really good. I will definitely make this again, and it has potential to be a great care package meal too. Hope you enjoy!

Chicken Tetrazzini

Chicken Tetrazzini

2 chicken breasts, boiled and shred
1 lb linguine
1 tbsp olive oil
5 tbsp butter, divided
8 oz mushrooms, sliced
1 large onion, diced
2 tbsp minced garlic
1 tsp dried thyme
1/2 cup dry white wine
1 cup chicken stock
1/3 cup flour
4 cups milk
1 cup heavy whipping cream
1 3/4 tsp salt
1/2 tsp pepper
1/8 tsp nutmeg
3/4 cup frozen peas
1/4 cup chopped fresh parsley
1/2 cup parmesan
1/4 cup Italian bread crumbs

1.) Preheat oven to 450 degrees.
2.) Add 1 tbsp of butter and olive oil to large dutch oven. Add mushrooms and sauté until any liquid is cooked up and mushrooms are golden. Add onion, garlic and thyme. Saute for another 2 or 3 minutes. Add wine and chicken stock. Saute until liquid is mostly evaporated. Remove from heat and stir in shredded chicken.
3.) While the mushroom mixture is cooking, boil linguine in a large pot of salted water for 10 minutes. Set aside when done.
4.) In a separate large sauté pan, heat remaining 4 tbsp butter until it is melted. Add flour and cook for about 2 minutes, stirring constantly with a whisk. Add milk, heavy cream, salt, pepper and nutmeg. Bring to boil, stirring frequently. Once sauce has thickened (about 8 or 9 minutes), remove from heat.
5.) In the largest pot you used, add pasta, mushroom/chicken, cream sauce, peas and parsley. Stir until well combined. Pour into a 9″x13″ casserole dish. Top with parmesan cheese and then Italian breadcrumbs. Bake for 20 to 25 minutes or until bubbly and the top is golden brown.

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Recipe adapted from Giada De Laurentiis’s Chicken Tetrazzini

Pork Tenderloin Marsala

This is one of my most requested meals – and probably my personal favorite. It is savory and rich and full of flavor. Pretty simple too – not a lot of ingredients, and can be prepared start to finish in just about an hour.  Not typically one of my weeknight meals, but a weekend go-to for sure! The pork cooks to a perfect medium and is so juicy and tender.

Pork Tenderloin Marsala

2 pork tenderloins
4 – 5 tbsp Dijon mustard (Grey Poupon Country Dijon is best)
2 tbsp olive oil
4 tbsp butter
4 shallots, minced
2 cups marsala wine (not cooking wine, real wine)
2 tbsp Dijon mustard
2 cups heavy whipping cream
3 lbs assorted mushrooms, sliced (I use a mix of white and baby portobellos)
Salt and pepper

1.) Preheat oven to 350 degrees.
2.) Salt and pepper the pork; coat with 4 to 5 tbsp Dijon mustard.  Heat olive oil in large dutch oven over medium-high heat.  Add pork and sear on all sides.  Remove from dutch oven and place in casserole dish.  Bake for 20 minutes, turn over pork and bake for 20 more minutes.
3.) In the dutch oven where pork was cooked, add butter and saute shallots until soft. Add mushrooms and deglaze with the marsala wine. Stir in heavy cream and remaining mustard. Cook until reduced by half (will take about as long as pork is cooking). Stir frequently.
4.) Serve pork with the mushroom marsala sauce on top.

This pork goes great over mashed potatoes, but that marsala sauce would go great over anything! Enjoy!

Marsala wine
This is the Marsala wine I always use – I get it at Publix and it’s only $6!

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It’s a lot of mushrooms, but trust me, you’ll be glad you have them all!

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You don’t have to be perfect with the Dijon – just slather it on there!

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The drippings from the meat cooking will give this sauce so much flavor!

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As you can see, the sauce goes from pretty light and thin, to darker than thicker (below).

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Pork Tenderloin Marsala

Shrimp Bake

This dish is one my mom used to make when I was growing up, and it was always one of my favorites. Tonight was my first time trying it… when I wasn’t able to reach her for the recipe this evening, I had to go off of memory and try to figure out how she got it to taste so great. Good news is, I think I figured it out. My mom made hers with shrimp, scallops and crab meat, but I only had shrimp on hand, so shrimp alone it was.

This is a pretty easy meal to make – sauté mushrooms, onions and garlic, deglaze with wine, toss with shrimp and top with provolone… voila, you have a dinner that tastes great with very little effort. I served mine over some jasmine rice (I cooked it according to the package but substituted chicken stock for water, added 1 tsp minced garlic, 1 tsp of salt and 2 tbsp of olive oil).  It was the perfect amount of flavor to pair with this shrimp (that makes its own sauce as it cooks).  Hope you enjoy this as much as we did tonight, and I did growing up!

Shrimp bake 2

Shrimp Bake

2 tbsp olive oil
1 1/2 lbs shrimp, peeled, deveined, tails removed
8 oz mushrooms, sliced
1 half sweet onion, diced
1 tbsp minced garlic
1/2 cup white wine
Salt and pepper
3 – 4 slices provolone cheese

1.) Preheat oven to 425 degrees.
2.) In a saute pan, heat olive oil. Add onions, mushrooms and garlic and saute until onion is translucent, and pan starts to brown. Deglaze with white wine; simmer for about 5 minutes.
3.) In a casserole dish, combine raw shrimp with sautéed onions and mushrooms and mix well. Top with slices of provolone cheese. Bake for about 20 minutes, or until shrimp are pink and cheese is browning.

Shrimp bake sauted mushrooms and onions

 

Shrimp Bake 1

 

Shrimp bake provolone

 

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