This recipe comes from my favorite site, Allrecipes! It's a quick, easy, and comfort-food style satisfying. It's great when served with brown rice to soak up the yummy sauce. I hope you enjoy Chicken and Mushroom Saute! Just a note- I did make a couple of changes to the recipe- check it out below (indicated with a *)
2 skinless, boneless chicken breast halves - pounded thin
1/4 cup all-purpose flour
salt and ground black pepper to taste
2 teaspoons butter
2 teaspoons olive oil*
1 cup fresh, thinly sliced mushrooms*
1 cup chicken broth*
1 can cream of chicken soup (99% fat free version) *
1 teaspoon cornstarch
1/2 teaspoon dried parsley
1/4 teaspoon garlic powder
ground black pepper to taste
Season flour with salt and pepper. Dredge chicken in seasoned flour onto a sheet of wax paper. In a nonstick skillet, combine the vegetable oil and butter or margarine and heat over medium high heat until bubbly and hot. Add chicken and cook until lightly browned on both sides and cooked through, 3 to 4 minutes. Remove chicken and set aside.
To the same skillet, add the mushrooms and saute for about 5 minutes. Combine the water, broth mix, cornstarch, parsley, garlic powder, salt and pepper and add to the skillet. Cook, stirring frequently, until liquid is thickened, 1 to 2 minutes.
Return chicken to the skillet and cook until chicken is heated through, 1 to 2 minutes. Serve.
Friday, September 12, 2008
Saturday, September 06, 2008
Spaghetti Squash Mania!
I picked up a couple of spaghetti squash at the store today and am excited to try a couple of different recipes!
Wikipedia describes Spaghetti Squash as:
The spaghetti squash (Cucurbita pepo) (also called vegetable spaghetti, noodle squash, "Spaghetti Marrow (in the UK) , squaghetti or Sharkfin Melon 鱼翅瓜 to Chinese) is an oblong seed-bearing variety of winter squash. The fruit can range either from ivory to yellow or orange in color or green with white streaks. Its center contains many large squash seeds. Its flesh is bright yellow or orange or white for the latter variety. When raw, the flesh is solid and similar to other raw squash; when cooked, the flesh falls away from the fruit in ribbons or strands like spaghetti or shark's fin (when cooked in a soup form). Spaghetti squash can be baked, boiled or steamed, and served with sauce as for pasta, or used as a vegetable base for macaroni and cheese. Spaghetti squash contains many nutrients including folic acid, potassium, vitamin A, and beta carotene. It is also a food low in calories, averaging 75 calories in 8 cooked ounces. It is a Chinese native vegetable."
So, there are 2 recipes that I can't wait to try!
The first is from Food Network's Michael Chiarello. His show, Easy Entertaining with Michael Chiarello, has such fun dishes. I've tried a couple of them and they are yummy! Anyway, this one is called Spaghetti Squash with Marinara. I think that pretty much sums up the dish! It will be an easy dish to make tonite! I hope it's a great substitute for spaghetti!!
The second and equally yummy sounding is Simple Spaghetti Squash. It sounds really fresh and yummy! I thought I'd make it tonite, but I'll wait until later this week when I can pillage my Dad's garden for a couple of tomatoes!
So, we'll see how the spaghetti squash adventure goes! I'll keep you posted!
Wikipedia describes Spaghetti Squash as:
The spaghetti squash (Cucurbita pepo) (also called vegetable spaghetti, noodle squash, "Spaghetti Marrow (in the UK) , squaghetti or Sharkfin Melon 鱼翅瓜 to Chinese) is an oblong seed-bearing variety of winter squash. The fruit can range either from ivory to yellow or orange in color or green with white streaks. Its center contains many large squash seeds. Its flesh is bright yellow or orange or white for the latter variety. When raw, the flesh is solid and similar to other raw squash; when cooked, the flesh falls away from the fruit in ribbons or strands like spaghetti or shark's fin (when cooked in a soup form). Spaghetti squash can be baked, boiled or steamed, and served with sauce as for pasta, or used as a vegetable base for macaroni and cheese. Spaghetti squash contains many nutrients including folic acid, potassium, vitamin A, and beta carotene. It is also a food low in calories, averaging 75 calories in 8 cooked ounces. It is a Chinese native vegetable."
So, there are 2 recipes that I can't wait to try!
The first is from Food Network's Michael Chiarello. His show, Easy Entertaining with Michael Chiarello, has such fun dishes. I've tried a couple of them and they are yummy! Anyway, this one is called Spaghetti Squash with Marinara. I think that pretty much sums up the dish! It will be an easy dish to make tonite! I hope it's a great substitute for spaghetti!!
The second and equally yummy sounding is Simple Spaghetti Squash. It sounds really fresh and yummy! I thought I'd make it tonite, but I'll wait until later this week when I can pillage my Dad's garden for a couple of tomatoes!
So, we'll see how the spaghetti squash adventure goes! I'll keep you posted!
Friday, September 05, 2008
Blueberry Zucchini Bread
A friend made this bread and it is awesome! I had to get the recipe.
The best zucchini bread I've ever had!
* 3 eggs, lightly beaten
* 1 cup vegetable oil
* 3 teaspoons vanilla extract
* 2 1/4 cups white sugar
* 2 cups shredded zucchini
* 3 cups all-purpose flour
* 1 teaspoon salt
* 1 teaspoon baking powder
* 1/4 teaspoon baking soda
* 1 tablespoon ground cinnamon
* 1 pint fresh blueberries
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.
2. In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.
3. Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.
The best zucchini bread I've ever had!
* 3 eggs, lightly beaten
* 1 cup vegetable oil
* 3 teaspoons vanilla extract
* 2 1/4 cups white sugar
* 2 cups shredded zucchini
* 3 cups all-purpose flour
* 1 teaspoon salt
* 1 teaspoon baking powder
* 1/4 teaspoon baking soda
* 1 tablespoon ground cinnamon
* 1 pint fresh blueberries
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.
2. In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.
3. Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.
Burgundy Pork Tenderloin
Really yummy! And so easy!
* 2 pounds pork tenderloin
* 1/2 teaspoon salt
* 1/2 teaspoon ground black pepper
* 1/2 teaspoon garlic powder
* 1/2 onion, thinly sliced
* 1 stalk celery, chopped
* 2 cups red wine
* 1 (.75 ounce) packet dry brown gravy mix
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place pork in a 9x13 inch baking dish, and sprinkle meat with salt, pepper and garlic powder. Top with onion and celery, and pour wine over all.
3. Bake in the preheated oven for 45 minutes.
4. When done baking, remove meat from baking dish, and place on a serving platter. Pour gravy mix into baking dish with wine and cooking juices, and stir until thickened. Slice meat, and cover with the gravy.
* 2 pounds pork tenderloin
* 1/2 teaspoon salt
* 1/2 teaspoon ground black pepper
* 1/2 teaspoon garlic powder
* 1/2 onion, thinly sliced
* 1 stalk celery, chopped
* 2 cups red wine
* 1 (.75 ounce) packet dry brown gravy mix
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place pork in a 9x13 inch baking dish, and sprinkle meat with salt, pepper and garlic powder. Top with onion and celery, and pour wine over all.
3. Bake in the preheated oven for 45 minutes.
4. When done baking, remove meat from baking dish, and place on a serving platter. Pour gravy mix into baking dish with wine and cooking juices, and stir until thickened. Slice meat, and cover with the gravy.
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