Braised Chicken in Sundried Tomato Cream Sauce: Easy and Flavorful

I try to make a variety of foods, so when I saw this recipe, I knew I ought to try it. I was rewarded with it too!

First, sprinkle two chicken breasts with seasoned salt and pepper on both sides. Heat about a Tablespoon of oil from oil packed sundried tomatoes on medium high and add the breasts. Cook about four minutes on each side. Add one clove of diced garlic and cook until the garlic is fragrant. Deglaze the pan with 1/2 cup of dry white wine and 1/2 cup cream as well as half a cup of oil packed sundried tomatoes. Bring this to a boil, then turn the heat down and let it simmer until the chicken is cooked through; remove the chicken from the pan. Add three Tablespoons chiffonaded fresh basil, raise the heat, and boil two to three minutes. Taste it at this stage because it gets salty quickly; if it gets too salty, just add more cream and stir it to combine. Put the breasts on plates and spoon the sauce over the breasts.

I found this really easy and super tasty. If you're lactose intolerant or just don't like to use dairy products, it would be simple to replace the cream with stock of some sort and a bit of arrowroot powder to thicken it. I'm sure it would be just as tasty. This could also be easily done with thick cut slabs of tofu instead of chicken and turn out just fine; just be careful if you decide to do this, as tofu spits on a level comparable to bacon.

Fettuccine With Grilled Vegetables: Good, But I Made a Mistake

Since it's summer, I decided it would be time to grill some vegetables. This recipe is a good one, but I made a mistake that made it taste less than great. I will explain below.

First, chop up an eggplant and a bell pepper and skewer the pieces in a pattern along with eight ounces of crimini mushrooms. Set this aside.

Combine half a cup of dry white wine, a quarter cup of water, a Tablespoon of arrowroot, tarragon, and dried basil. Put this on high heat and cook, stirring constantly, until thickened and bubbly. Cook a minute or two longer and remove from the heat. Brush the skewers with the sauce you just made and cover the rest to keep it warm.

Put the skewers on a heated grill and cook until it's browned on all sides. Meanwhile, cook fettuccine according to the package directions.

Once everything is ready, put the pasta on a plate, toss the sauce you set aside with the pasta, add the vegetables, and top with grated mozzarella and Parmesan cheeses.

The mistake I made was in tossing the pasta in the sauce too soon; needless to say, the pasta absorbed the sauce and glombed together. I added olive oil to help un-stick the pasta, but that made it taste really funky because evidently, the sauce I used mixed with the vegan pasta I used and the olive oil resulted in an odd flavor. However, other than that, it was decent enough for my liking.

Butternut Squash Risotto: Easy, Meatless Meal

I think I've said this before, but Will and I love risottos. The only problem we have with them is, they can be really fatty. This dish solves the problem and, better yet, it can easily be made vegetarian and vegan with one simple change.
First, take two cups of cubed butternut squash and combine it with two and a half cups of water. Bring this mixture to a boil, lower the temperature and let it simmer for five minutes, then take it off the heat and let it stand for five minutes. Using an immersion blender or food processor, blend this mixture until smooth.
Add three and a half cups of chicken or vegetable stock to your squash mixture; bring it to a simmer, then lower the heat to low. Set aside a quarter cup of the mixture. Heat a pan and add a Tablespoon of vegetable oil.
Add two cups arborio rice to the pan with the heated oil and toss, stirring constantly until the rice is coated. Add one cup of butternut squash, two and a half cups of the squash mixture, and an eighth of a teaspoon of salt. Once the rice has just about soaked up all the stock, stirring constantly, add the remainder of the squash mixture, one cup at a time, until the rice has soaked it all up, stirring constantly. Once all the squash mixture is gone, stir in the final quarter cup of the squash mixture and sprinkle ground time and adjust the seasoning as needed.
Will and I loved this very much. We did end up with a lot of leftover squash, though, since butternut squash are huge, so I will be making a butternut squash and apple soup later this week. As I said before, this can easily be made vegetarian and vegan by simply using vegetable stock instead of chicken.

Enchilada Soup: Easy, Fast, and Fun

I had some leftover chicken from making enchiladas (don't worry; they wound up getting frozen) and I decided to make some enchilada soup. This is pretty easy to make and a solid staple in my house.
First, put your stock in a saucepan and add your chicken; season this mixture to taste. Because I made enchiladas verdes, I only used cumin, garlic powder, and a touch of chili powder. Once that starts to heat up, add some green chilies; we like our Mexican food hot, so I use a lot of it. Once your soup is boiling, add some chopped tomatoes; usually I add canned, but since I didn't have any, I used fresh. Once the tomatoes are wilted and the soup is seasoned to taste, serve it. I personally garnish my soup with a dollop of sour cream and some grated cheeses, but Will goes more for tortilla chips; get creative with this part.
Will loved the smell that filled our house and liked the flavor of the soup even more.

Chicken Enchiladas Verdes: My Stand-by Pleaser

Since it's finally started cooling down, I decided to treat Will with my homemade enchiladas verdes. While Will prefers my enchiladas rojos, his stomach doesn't, so we went with using the green sauce instead.
First, cook a sliced onion, a diced clove of garlic and a diced jalapeno in a bit of grapeseed oil and cumin until the onions are tender and the jalapeno is fragrant; try to avoid using anything red like paprika or chili powder when using green sauce because the green sauce has a lighter flavor and can turn brown if you use too many red spices. Meanwhile, poach three chicken breasts in salted boiling water.
Once they're fully cooked, drain the water and shred them with two forks. Once they are shredded, add a fifteen ounce can of green enchilada sauce and your cooked onion mixture; I use Hatch brand because it's New Mexican style; it's from Hatch, so it's considered local; and it has no preservatives.
Now it's time to heat another can of green enchilada sauce in a bowl and some corn tortillas; make sure your corn tortillas are as fresh as possible because if they aren't they will fall apart. The reason you heat the tortillas and sauce is it prevents tearing on the part of the tortillas; the sauce doesn't have to be boiling or anything, but just warm. Dip each tortilla into the sauce and coat it; wipe of the excesses and place it in your baking dish. Scoop a bit of the chicken into the center and roll it up; make sure not to stuff too much in, otherwise the tortilla will rip no matter how fresh or well coated in sauce it is. Repeat until you have filled either one large or two small casserole dishes; don't feel bad if you have leftover chicken because it makes a fantastic enchilada soup. Pour any remaining enchilada sauce over the top of your enchiladas.
Sprinkle grated cheddar and cotija cheeses over; usually, I also put enchilado cheese in with my chicken to amp up the flavor, but I couldn't find any enchilado cheese at my grocery store, so we went without. Bake in a 350 degree oven until the sauce is bubbly and the cheese is melted. Take them out of the oven and let the set for around five minutes; this keeps them from falling apart when you serve them.
Will, as always, garnished his enchiladas with sour cream, but you could easily do this with olives, tomatoes, guacamole and lettuce, if you prefer. They were a little warmer, but we both love the warmth one gets from spicy Mexican food.

Cheese Sauced Potatoes: Healthier Than it Sounds

We have a heck of a time eating all our potatoes before they go bad, so I try to incorporate potatoes as much as possible when I buy a sack. Unfortunately, I had only three potatoes left because I was so effective, but that only meant no leftovers.
First, either bake your potatoes or microwave them. I microwaved them because of a time clincher, but you could easily bake them; just be prepared for them to take up to an hour. Meanwhile, mix together a cup of milk, some dill, salt and pepper to taste, and a Tablespoon of arrowroot powder; heat until it's thickened and bubbly. Next, add 3/4 of a cup of shredded cheddar cheese and mix until it's melted. Finally, add 2 1/2 cups of either cooked or frozen vegetables and heat through; I choose broccolini, broccoli, and cauliflower, but anything goes with this recipe. Quarter your potatoes and pour the cheese and vegetable mixture over the top of the potatoes.
Will and I both thoroughly enjoyed it. Because I pretty much always have the ingredients to make this, I will definitely make it again.

Potato Bake With Beans and Franks: Easy and Very Tasty

As a general rule, we always have Heinz baked beans, cheddar cheese, and potatoes lying around the house, so it's a cheap and easy fix to add hot dogs and make this easy dish. This meal is so easy to make that your college roommate could make it without issue.
First, bring some water to boil and add four roughly diced potatoes; cook until the potatoes are tender. Meanwhile, slice four hot dogs and mix in a casserole dish with a 13.5 ounce can of Heinz baked beans. Once your potatoes are tender, drain them, add two Tablespoons of butter and seasoned salt and pepper to taste, and mash with a fork. Layer the potatoes on top and cover the potatoes with grated cheddar cheese. Bake in a 425 degree oven and cook til the cheese is melted and the casserole is bubbling.
Will and I really enjoyed this and, while my recipe said it was supposed to serve two people, we had half a casserole's worth of leftovers, and I used my small casserole. I used uncured all beef hot dogs, but you could easily use bratwurst or any other gourmet sausages to add some extra flair to the recipe, or tofu dogs, if you're a vegetarian or simply trying to go meatless.

Beef Biryani: Takes a Long Time, But Is Worth It

Will and I volunteered to watch our local boy scout camp in the off season to prevent vandalism, so we needed something that took a while for dinner on Friday night because the joke is, right when you sit down to eat is when a unit needs to be checked in or someone needs directions. We got a little more than we bargained for, between the altitude and that I forgot some of the necessary equipment.
Chop one onion and put it into a blender with two chopped garlic cloves, some ginger, and two Tablespoons of flaked or sliced almonds. Add a quarter cup of water and blend til it forms a smooth paste. Stick it into a bowl and set it aside. Thinly slice a second onion into rings and heat some butter in a stove proof casserole dish; cook the onions until they are a golden brown, then transfer them to a plate with a slotted spoon. Cook two Tablespoons of flaked almonds until golden and transfer them to the same plate as the onions. Add two Tablespoons of golden raisins and cook them til they plump up and transfer to the same plate as the onions and almonds.
Heat some more butter and add a pound and quarter of cubed braising beef; cook til evenly browned on all sides and transfer to a different plate from your onions.
Wipe the dish clean, heat a little more butter, and add the spice paste; cook, stirring constantly, until it starts to slightly brown. Stir in a Tablespoon of ground cumin, half a teaspoon of ground turmeric, half a teaspoon of ground fenugreek, and a pinch of cinnamon; season to taste with salt and pepper and cook for another minute.
Lower the heat and add three quarters of a cup of plain yogurt a little at a time until all of it is added to the spice mixture. Return the meat to the pan, stir to coat, and simmer for forty minutes or until the meat is tender; meanwhile, soak a cup of rice in water for twenty minutes.
Preheat the oven to 325. Drain the rice, and put in a pan with five cups of hot water; bring to a boil and cook for five minutes. Drain the rice and pile it on top of the beef. Make a hole in the center using the handle of a wooden spoon. Place the fried onion mixture on top of the rice, cover the casserole with foil, and bake for thirty minutes.
Will and I agreed this was an excellent dish. I will definitely make this again.

Fettuccine With Chicken and Onion Cream Sauce: Time Consuming, But Worth It

I had a meeting yesterday and, while I normally don't make dinner on meeting nights, I had to because we didn't have any leftovers.
First, you heat your oil and saute a clove of minced garlic on medium low until it starts to color; I know the temptation will be strong to turn up the heat, but trust me that if you do you risk burning your garlic. Add your chicken breasts, raise the heat to medium, and cook the chicken until it's cooked through. Remove the chicken from the pan and cut into slices. Reduce the heat to medium low and add a diced onion; cook it until it's soft. Add a teaspoon of chicken base and half a cup of water; bring to a boil and let simmer for a few minutes. Add a cup and a half of cream, a quarter cup of milk, a half a cup of Parmesan cheese, and six scallions sliced on the bias including the green part; mix well. Let this simmer on medium, stirring frequently, until thickened. Meanwhile, cook your fettuccine according to the package directions. To serve, put your fettuccine on a plate, place a few slices of chicken on it, and spoon a bit of sauce on top.
I served boiled baby artichokes with tarragon-lemon butter on the side. To make this, all you do is trim your artichokes with a pair of kitchen shears so that all the spiky parts are removed and trim the stem and the loosest leaves. Put these in a pan of salted boiling water and cook for fifteen minutes or until tender; if you use globe, or standard size, artichokes, double the time you cook them. To make the tarragon-lemon butter, put half a Tablespoon butter, the juice of half a lemon, and a couple pinches of tarragon in a glass pinch bowl and microwave until melted. To eat, dip your artichoke leaves in the butter.
Will and I really liked this, and only half an artichoke and a little of the fettuccine was left over. I will definitely make this again because it turned out so well.

Lettuce Wraps: Quick and Fun

I was going to make pork chops and then pull the meat to make lettuce wrap, but since I burned one side of the chops while grilling them, I decided to just pull them and make the wraps instead.
First, pull your pork using two forks to pull it apart. Then add a can of rinsed and drained black beans, salsa, a diced tomato, a can of diced green chilies, cumin, salt, lime juice, and garlic powder; mix it all together and refrigerate while you prepare your lettuce. Rinse your Romaine lettuce leaves and tear off the really fibrous ends; discard them because they are useless due to the fact that they are so fibrous. Once your lettuce is rinsed and patted dry, put a scoop of the pork mixture into the center, put a little sour cream or Greek yogurt on top, and fold the leafy end of the lettuce over.
Will was really funny because when he first looked at it, he complained that this meal was a little too experimental for his tastes. Then he bit into and learned that you can't judge a meal by its appearance.  I enjoyed it, but I think next time I will add in some cheese just to add some extra flavor. This is really easy to make vegetarian or vegan simply because all you have to do is take out the meat, maybe add a few extra vegetables, and voila! You have an amazing meal at your fingertips.

Taco Salad: Experimented With Some Success

We haven't had taco salad in a couple months, so I decided to make it. This time, I added a few extra bits to try and make it a bit more special. Parts of it worked, while I would change a few things the next time I make this. I know most people will tell you that taco salad is the worst thing to order on the menu at a Mexican restaurant, but just bear with me and you'll see that in this case, homemade is the better route in this case.
First of all, ditch the chalupa (this is the fried tortilla bowl most taco salads come in; it's deep fried, which means excess fat that will kill a diet in its tracks if you're not careful). Your waistline will thank you. Second, most restaurants use iceberg lettuce in their taco salads. Not only is it very low in fiber, the only nutritional value that you can derive from it is water, so you're much better off going with a dark, leafy green like Romaine lettuce. Finally, use a lot of vegetables. Tomatoes are pretty standard, as are avocados, and some members of my family will even use canned peas.
One of the two biggest changes I made in comparison to last time was I added canned jalapeno slices to my ground beef this time. It added a nice zing to the meat; the problem was it was too spicy for my liking, which is a rarity. The other big change was we made our own refried beans, which is to say, we pureed some canned pinto beans and fried them in grapeseed oil with spices and cheese. There were a couple smaller changes, like the fact that I added cotija cheese to the cheese mix and used low fat Greek yogurt as a topping on the salad itself to help cut the heat.
Will and I both agreed that the beans were great, but the beef needed fewer jalapenos. Now I know for future reference and am glad I took the risk and tried something new.

Matzo Ball Soup: Easy, Delicious Comfort Food

My husband and I have colds, so I decided to make something that wouldn't tire me out, but would soothe our sore throats. This did just that.
First, prepare your matzo balls. Take two matzos and either crush them, put them into the blender, or pulse in the food processor. I was a bit woozy, so I opted for the safest method and crushed them with a meat tenderizer. Next, beat together two eggs, two tablespoons chicken stock, and two tablespoons of either chicken fat or grapeseed oil. Add your crushed matzos and pepper to taste; mix until just combined. Let that sit while you bring two quarts of chicken stock to a boil; reduce to a simmer and season to taste with salt and pepper. Then moisten your hands, bring the bowl containing the matzo ball batter to the pan of simmering stock, and roll your matzo balls, dunking them into the pan of hot broth. Make sure to keep your hands nice and moist. Once the matzo balls are tender, serve the soup nice and hot.
Will and I both loved it. He even asked me if I had enough eggs to make more while we're still fighting it off, which mean he may want it again later this week.