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
  • 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 🙂

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CREAMY MUSHROOM SOUP

One of my boyfriend and my favourite places to go eat is Joey. We both love the service, the atmosphere, the people and most of all the FOOD 🙂 When we first started coming to this restaurant, we would always order the Cream of Mushroom Soup and Crispy Mashed Potatoes. It was like heaven on a plate!

After having this dish many countless times, my boyfriend one night decided to go online and find what ingredients made up the perfect mushroom soup. We soon found out that it was pretty simple to make a basic mushroom soup. But on the other hand..why settle for basic when you could have extraordinary? We then realized that fresh mushrooms would be our key to this recipe.

We used 5 different types of mushrooms. White, Cremini, Portobello, Porcini and of course Shiitake 🙂 Each one of these mushrooms provide a distinct and unique flavour. We have our everyday white mushrooms. I tend to use the jumbo ones just because they always are on sale whenever I make this soup.

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                                                                      We then have our cremini mushroom. I love eating these mushrooms raw just because they have this earthy/meaty texture which makes it more enjoyable than eating raw white mushrooms. Then the portobello mushroom. In all honesty, it tastes like a large cremini mushroom. Due to its meaty texture, portobello mushrooms are a great meat alternative which is why many restaurants serve portobello burgers as a vegetarian option. Porcini mushrooms are famous and delicious in the Italian cuisine. They have this interesting hearty and nutty flavour, thick stem and huge cap (some that grow up to 12 inches in diameter!!!). I have never been able to find fresh porcini mushrooms in our local grocery stores (I’ve been told they’re more common to find in Europe) which is why I buy bags of dried ones. When buying dried porcini mushrooms, try to buy bags of whole mushrooms with a strong flavour. I’ve found that by buying packages of crumbled mushrooms, the flavour is not as strong. Of course, I kept my favourite mushroom for the end. Shittake mushrooms are very very interesting to look at. They are soft spongy taste to them and a smell which (I honestly don’t know why) reminds me of the woods 🙂

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                                                                   Another key ingredient to this soup is dry sherry! Sherry is a wine that’s fortified with neutral spirit which is why its higher in alcohol and long lasting. Even though I’ve only used dry sherry, I’ve found that they range from very sweet to dry. Dry sherry absolutely great to use while cooking! It’s awesome for deglazing and creating sauces. I remember a time when I made this soup and oddly enough we were out of sherry. So I let it be and went on to serve the soup. Of course, it was not nearly as enjoyable as it would have been if it had the sherry in it 🙂

CREAMY MUSHROOM SOUP

  • Servings: 6-8
  • Difficulty: Easy
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INGREDIENTS:


–  6 tbsp of butter
– 1 large onion (finely chopped)
 – 2 (14 g) bags of dried porcini or shiitake mushrooms
– 2 tsp of sea salt
– ½ tsp of black pepper
– 1 tsp of dried tarragon
– 1 tsp of dried oregano
–  5 cups (2.5 lbs) of white mushrooms (sliced)
– 1 ½ cups (0.8 lbs) of cremini mushrooms (sliced)
– 1 large portobello mushroom (sliced)
– ½ cup of flour
– 2 (900 ml) cartons of broth (I use vegetable)
– 1 cup of half & half
– 5-6 tbsp of dry sherry
– 1-2 cups of shiitake mushrooms

DIRECTIONS


1) In a large pot over medium heat, melt 3 tbsp of butter.
2) Add the chopped onions and cook until golden brown.
3) Add the dried mushrooms, sea salt, pepper, dried tarragon and dried oregano. Stir for 3-4 minutes
4) Add the white, cremini and portobello mushrooms. Stir and cover pot for 8-10 minutes.

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5) Add the remaining 3 tbsp of butter and flour. Stir until mixture becomes thick.
6) In a blender, add the mushroom mixture with some broth. Blend until smooth.
7) Transfer the blended mixture back into your pot and add all of the remainder broth.
8) Add the half & half and dry sherry. Bring the soup to a boil.
9) Once the soup has been brought to a boil, add the shittake mushrooms and simmer covered over low heat for 20-25 minutes.
10) Serve with a spoon of sour cream and crispy mashed potatoes 🙂

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ALFREDO & ROASTED GARLIC PASTA

Alfredo and Roasted Garlic Pasta

My siblings and I whipped this up for dinner today. We put together all of our raw leftover pasta (macaroni, linguine and fettuccine) and decided to create a pasta masterpiece (or so my brother says). Throw in some chopped mushrooms and roasted garlic and serve with some freshly toasted garlic bread. This pasta will sure give you a good night’s sleep!

ALFREDO & ROASTED GARLIC PASTA

  • Servings: 3-4
  • Difficulty: Easy
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INGREDIENTS:


– 350 g of pasta of your preference (we used macaroni, linguine and fettuccine)
– 6 mushrooms, sliced
– 1 shallot, minced
– 4 garlic cloves, minced
– 4 tbsp of butter
– 2 tbsp of flour
– ½ cup of milk
– 1 tsp of oregano
– 1 tsp of tarragon
– 2 tbsp of olive oil
– salt & pepper
– fresh parsley, chopped
– garlic bread, toasted

 

DIRECTIONS:


1) Bring a large pot of salted water to boil. Add 1 tbsp of olive oil and cook pasta until al dente.
2) In a large fry pan add the remaining olive oil and saute the mushrooms until golden brown. Set aside
3) Melt 2 tbsp of butter in the fry pan and saute the garlic & shallots until golden brown
4) Add the remaining butter and flour. Stir to form a roux.
5) Add the milk, whisk until the mixture starts to thicken
6) Add the mushrooms and cooked pasta into the sauce
7) Add the oregano, tarragon and fresh parsley into the mixture
8) Serve with the toasted garlic bread

🙂

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
  • 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!