ONE POT CHICKEN & MUSHROOM PASTA

Who doesn’t love a one pot wonder? While grocery shopping this past weekend, I quickly put this recipe together. Comfort food was what I wanted. Something homey, creamy and fabulous all in one pot. I mean come on! Who wants to dirty unnecessary dishes?? Definitely not me. I don’t even like washing the dishes once I’m done cooking or baking! After some thought, I put my vision into action and made it for my family for our weekly Sunday dinner. They were happy (as usual) 😉 It’s pretty much chicken and mushrooms in a creamy sauce topped with peas and of course, crispy bacon. Need I say more?

One Pot Chicken & Mushroom

ONE POT CHICKEN & MUSHROOM PASTA

  • Servings: 6
  • Time: 45 Minutes
  • Difficulty: Easy
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INGREDIENTS:


  • 4 strips of bacon, cut into ½ inch pieces
  • 6 chicken thighs, skin off
  • 3 tbsp of butter
  • 6 cloves of garlic, minced
  • 10 medium mushrooms (halved if large)
  • 3 shallots, peeled and halved
  • 3 cups of chicken broth
  • ½ cup of heavy cream (33%)
  • 2 tsp of salt
  • ½ tsp of pepper
  • 1 tsp of oregano
  • ½ tsp of parsley
  • ¼ tsp of mint
  • 4 cups of egg noodles
  • ½ cup of peas

DIRECTIONS:


  1. In a large pot over medium heat, cook bacon until just crisp. Remove bacon and set aside
  2. Remove any access oil from the pot. Add in 2 tbsp of butter and cook chicken (sprinkled with salt & pepper) until just cooked, flipping once. Chicken will finish cooking with the pasta. Set aside.
  3. Add the remaining tbsp of butter. Add in the garlic, mushrooms and shallots. Cook until liquid from mushrooms has evaporated.
  4. Add in the chicken broth, heavy cream, oregano, parsley, mint and salt & pepper.
  5. Add in the chicken and bring to a boil until sauce has thickened. Add in the egg noodles and simmer until cooked.
  6. Add in cooked bacon and peas. Serve with garlic bread and Enjoy 🙂

CHILLI PANEER

Paneer is so common in South Asian dishes especially in Indian dishes. I’ve heard that you can make paneer at home but sometimes I can’t be bothered, since it’s relatively cheap to buy in stores 🙂 This chilli paneer was absolutely delicious! I started off by cubing the paneer into bite sized pieces and lightly pan fried them. I then combined the spices and formed a sauce for the paneer and literally just combined it together…that’s how easy it was 🙂

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CHILLI PANEER

  • Servings: 4
  • Time: 30 Minutes
  • Difficulty: Easy
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INGREDIENTS:


  • 1 14 ounce pkg of paneer (cut into ¼ inch pieces)
  • 5 tbsp of canola oil
  • 5 cloves of garlic, minced
  • 1 green chilli, such as Serrano, minced
  • 1 tbsp of ground cumin
  • 1 tsp of salt
  • ½ tsp of ground black pepper
  • 1 tbsp of tomato paste
  • ½ tsp of sugar
  • 2 green onions for garnishing

DIRECTIONS:


  1. In a medium fry pan over medium heat, heat 3 tbsp of oil. Fry the paneer in batches until golden brown on each side. Once cooked, remove and set aside on a plate lined with paper towel.
  2. Put the remaining oil into the fry pan and reduce the heat to low. Add the garlic, green chili, salt and pepper. Stir for about 3-4 minutes.
  3. Add the tomato paste and sugar. Stir until just combined. Add in the cooked paneer with about a spoonful of water. Cover the fry pan and cook for another 5 minutes or until there is no water left.
  4. Remove from the heat and garnish with green onions and Enjoy! 🙂

PAV BHAJI

Pav Bhaji has been one of my favourite Indian food dishes of all time! You could say that it’s an Indian vegetarian version of a Sloppy Joe. It’s this amazing one-pot meal. Which is essentially a vegetable curry served on a hot buttery dinner roll. Since all of the vegetables are mashed up, its a great way to get your kids to eat their veggies! 

One of the major things that I’ve learned while making this dish is the use of butter. Butter plays an essential role in this dish! My family has been making pav bhaji for years and they’ve always used canola oil. I on the other hand, have found that by replacing the oil with butter, you’ll end up with a more richer and creamier dish 🙂

You can totally make this using premade store bought mix (all you need to do is add the veggies). But I would totally make this from scratch! Trust me, not only will your dish be more flavourful but you’ll also feel good about making it on your own 🙂

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PAV BHAJI

  • Servings: 5 People
  • Time: 45 Minutes
  • Difficulty: Easy
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INGREDIENTS:


  • 3 medium potatoes (peeled and cubed)
  • ¼ head of cauliflower (chopped)
  • 5 tbsp of butter
  • 1 medium onion (chopped)
  • 5 cloves of garlic (minced)
  • 1 tbsp of ginger (grated)
  • 1 green chili – I use Serrano (minced)
  • 2 long eggplants or 1 eggplant (cubed)
  • 3 tomatoes (cubed)
  • 1 tsp tomato paste
  • 2 tsp ground cumin
  • 1 tsp garam masala
  • ½ tsp ground turmeric
  • ½ tsp chili powder
  • 1 ½ tsp salt
  • 12 dinner rolls
  • butter
  • 1 small red onion (chopped)
  • ¼ cup cilantro (chopped)

DIRECTIONS:


  1. Boil water in a large pot.Once the water has boiled, add the potatoes and cauliflower. Simmer for 10 minutes or until potatoes are tender. Drain, mash and set aside
  2. In the large pot, over medium heat, add 4 tbsp of butter and onions. Saute for about 8-10 minutes
  3. Add in garlic, ginger, green chili and eggplants. Cover and cook until soft 10-12 minutes. Stir every couple of minutes.
  4. Add in tomatoes and tomato paste. Cook for another 5 minutes
  5. Add in the ground cumin, garam masala, ground turmeric, chili powder, salt and the mashed potato/cauliflower mixture. Cook for 10 minutes or until soft.
  6. Remove pot from heat and add in the remaining tbsp of butter. Mash the mixture until the consistency is like mashed potatoes.
  7. Cut the dinner rolls in half and toast until golden brown. Spread generously with butter. Add a layer of the pav bhaji. Top with some red onion and cilantro
  8. Enjoy! 🙂

 

HERB CRUSTED PANKO CHICKEN

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Here is one of my favorite chicken recipes of all time! I absolutely love how the chicken comes out perfectly cooked, moist and tender! I was originally going to make the chicken using buttermilk as a base but due to time constraints, i decided to use my secret ingredient…MAYO!

To make this chicken you will need the following items,
– Chicken of your preference (I used chicken thighs)
Hellman’s Mayo
– Fresh Chopped Parsley
– Fresh Lemon Juice
– Worcestershire Sauce
– Panko
– Fresh Grated Parmesan Cheese
– Tarragon
– Oregano
– Salt and Pepper
– Olive Oil

I started off by skinning and deboning the chicken thighs. I pounded the thighs to get an even thickness and rubbed salt and pepper on both sides. In a bowl, add the chicken thighs, mayo, parsley, lemon juice and worcestershire sauce. Blend the ingredients well together and ensure the batter evenly covers the chicken. Refrigerate the bowl for as long as possible ( I usually keep it in for a good 4 hours). The longer the chicken marinates, the more the chicken will soften and absorb the flavors of the batter.

While the chicken is marinating, you can create the panko mixture. In a small bowl, I combine the panko, salt, pepper, parsley, tarragon, oregano and parmesan cheese. Once the chicken has been marinated, preheat the oven to 350 degrees F. Line a baking tray with parchment paper. Take the chicken and dip it into the panko mixture one by one. Lay the coated pieces onto the baking sheet.

photo_3[1]Drizzle some olive oil onto the chicken and bake for approximately 45 minutes turning the chicken once. I usually serve this chicken with some homemade soup or even stir fried vegetables on the side. You could serve some gravy on the side but I’ve found that using the mayo in the chicken will definitely make it moist

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GRILLED CHICKEN BURGERS

Chicken Burgers!

These yummy chicken burgers contain ground chicken, chopped turkey bacon, eggs, chopped mushrooms, shallots, green onions, garlic, panko, oregano, tarragon, parsley, salt, pepper, fresh romano and asiago cheese, sriracha sauce and of course worcestershire sauce! Top these burgers with some grilled turkey bacon, melted gouda cheese, fresh lettuce, onions and tomatoes with a fresh toasted bun and you are in for a treat!

GRILLED CHICKEN BURGERS

  • Servings: 4-6
  • Time: 45 mins
  • Difficulty: Easy
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INGREDIENTS:


Chicken Burger
– 1 package of ground chicken
– 10 slices of turkey bacon (finely chopped)
– 1 egg
– 3 mushrooms (finely chopped)
– 1 shallot (finely chopped)
– 1 bunch of green onions (finely chopped)
– 3 garlic cloves (finely chopped)
– ½ cup of panko
– 1 tbsp of dried oregano
– 1 tbsp of dried tarragon
– 2 tbsp of dried parsley
– 3 tbsp of romano cheese
– 3 tbsp of asiago cheese
– 3 tbsp of sriracha sauce
– 1 tbsp of worcestershire sauce

TOPPINGS
– fresh toasted buns
– grilled turkey bacon slices
– sliced gouda cheese
– fresh lettuce, onions and tomatoes

DIRECTIONS:


1) In a medium bowl, combine all of the chicken burger ingredients. Cover and chill in the refrigerator for a couple of hours.
2) Form desired size burgers and place onto the grill/ fry pan.
3) Grill for 8-10 minutes on each side
4) Add the gouda cheese on top of the burgers and let the cheese melt
5) Assemble the burger on top of the grilled bun and add desired topping and enjoy!