background preloader

Chicken with Mustard Cream Sauce

Chicken with Mustard Cream Sauce
This delectable, tangy, strange, creamy, and bold pan sauce is one of my favorites, and I’m getting ready to tell you why. Are you ready? Here goes: It’s delectable, tangy, strange, creamy, and bold! But really, guys. Make it for someone you love sometime soon. The Cast of Characters: boneless/skinless chicken breasts, garlic, brandy, Dijon mustard, grainy Dijon mustard, heavy cream, and (not pictured because I am chronically airheaded when it comes to taking complete Cast of Character photos) olive oil, butter, chicken broth, salt, and pepper. Cut the chicken breasts in half like this… (Nice hand, Ree. (Not.) So that you wind up with eight smaller, thinner chicken cutlets. Thoroughly salt and pepper both sides of the chicken… Then I need you to use your imagination. The reason I need you to imagine it is that I inexplicably forgot to take photos of the chicken cooking in the skillet. Don’t be like me. Reduce the heat in the skillet a bit, then throw in a bunch of minced garlic. Then pour in…

The Chic Chef: Better-Than-Fried Roasted Chicken, Baby Potatoes, and Beet and Goat Cheese Salad Photo Credit: ELLE Hey girls! It’s a new week and a new year, and I’ve got three more easy and delicious recipes to add to your repertoire. This week, we’re making crispy-skinned roast chicken thighs, easy roasted baby potatoes, and a simple yet sophisticated beet and goat cheese salad. If you’re a Pinterest-a-holic like me, you’re bound to have come across at least 10 different chicken recipes that claim to be “better than fried.” Baby yellow potatoes have a naturally sweet and buttery taste to them, so roasting them up with just a little salt and pepper is all you really need to do to make them great. Balance out the savory chicken and hearty potatoes with a green salad, spiked with beets and goat cheese. Let’s get right to it! Crispy Roasted Chicken Thighs I wouldn’t exactly call this recipe a light or low fat dish, but it does taste amazing and is a heck of a lot easier to make than deep-friend chicken. What You’ll Need How to Make It Preheat the oven to 375 degrees Fahrenheit.

Vegetarian Lettuce Wraps Today is Ash Wednesday, the beginning of Lent, and I’d like to share this exceedingly meatless treat with you that I’ve been saving since December. It’s absolutely, positively, delicious. Let me begin by warning you that this dish contains tofu. I just laughed when I typed “tofu.” But guess what? The thing about tofu is…well, you have to get past the name. Actually, never mind. The second thing you have to realize about tofu is that straight out of the package, it’s grody. But that’s my own private struggle. The Cast of Characters: Firm tofu, romaine hearts, fresh or frozen corn, chili powder, soy sauce (not pictured because I’m an airhead. Very good things are about to happen here. Slide the block of tofu straight into a hot nonstick skillet with a little bit of peanut or olive oil. IMPORTANT NOTE: A nonstick skillet is really, really good here. Break it up into pieces with a spoon… Then continue breaking it up until it’s in very small pieces. Tofu, tofu, tofu. Stir it around… Ha. Oh my. a.

Roman-Style Chicken by Giada De Laurentiis (Chicken 1. Season the chicken with 1/2 tsp salt and 1/2 tsp pepper. In a heavy, large frying pan, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside. 2. 3. Tortilla Rollups The first time I ever had a tortilla rollup was in the nineties. My new-friend-at-the-time Hyacinth had made a bunch of the little numbers and brought them to a get-together to which I’d been invited. I didn’t know very many people at the get-together and I was so shy and nervous that I just stood in the kitchen next to Hyacinth’s Tupperware container and ate her tortilla rollups till I bloated. Wasn’t that a beautiful story? Even now, years later, I still love tortilla rollups. I still eat them till I bloat, is what I’m trying to tell you. First, I’ll make some yummy cream cheese spread because I want to, and because I want to. Then grab some parsley… And mince it up. Then grab some basil… Roll it up tightly, then slice it into thin strips. Zees ees called “cheefonawd.” Throw it all in a bowl with a block of softened cream cheese. Add some salt and pepper… Squeeze in some lemon juice… And stir it all together. Now set aside the cream cheese mixture and grab a carrot and a cucumber. Purdy! Lovely.

Skinny Greek Yogurt Chicken Lately, I've tried to be a much better Pinterest user. Instead of just pinning every pretty thing I came across, I decided to start using what I've already pinned. For weeks now I have seen this recipe for "Melt in your mouth chicken", so when date night rolled around a few weeks ago I knew exactly what we needed to try! I decided to sub the mayo for greek yogurt for a low-cal, healthier spin. We were both huge fans... in fact I've made it two more times since then because it was so yummy! Super low in calories and high in protein, both your waistline and your hunky meat-and-potatoes kind of man will thank you! { Skinny Greek Yogurt Chicken } Ingredients: 4 boneless/skinless chicken breasts 1 cup plain greek yogurt (I used Oikos) 1/2 cup parmesan cheese - grated 1 teaspoon garlic powder 1 1/2 teaspoon seasoned salt 1/2 teaspoon pepper Directions: 1) Preheat oven to 375 degrees. 2) Combine greek yogurt, parmesan cheese, garlic powder, seasoned salt, and pepper in a bowl. 5) Bake for 45 minutes.

Restaurant Style Salsa Okay. Here’s the situation: I am completely high maintenance when it comes to salsa. Now, I’m not talking about Pico de Gallo. What I’m making today is salsa. As ubiquitous as it is, you’d think salsa would be a pretty straightforward thing. No vinegar, dude! Must have cilantro, holmes! Who knew I had such deeply felt principles? Salsa…it just brings it out in me. My whole point is, if you have a good blender or food processor, making salsa at home is a total snap. The Cast of Characters: Whole canned tomatoes, Rotel (tomatoes and chilies), onion, fresh jalapeno, salt, sugar, garlic, and cilantro. Dice up a little onion. Throw the canned tomatoes, juice and all, into the bowl of a food processor. Next, dump in the two cans of Rotel. That I used one can of Mild and one can of Original was purely an accident…but strangely, the balance of spice turned out to be just right. Add just 1/4 cup chopped onion to the bowl. Now, chop up one clove of garlic and add it to the bowl. Again: moderation, baby.

Creamy Chicken and Mushroom Skillet Summer food is fun but toward the end of the summer, I start craving winter food! So the clouds rolled in for a couple days and all my nesting instincts kicked in. I had some nice mushrooms on hand and a little bit of cream in the fridge. (A girl needs some cream now and then). I brought out the big skillet and filled the house with the smell of sautéed chicken, wine and and fresh herbs! It was quite a meal for a wednesday work night but it came together remarkably quick. I am not a big ‘stand at the stove’ kinda cook. Some helpful hints: You can use chicken breasts in lieu of thighs but I wonder if it might dry out a bit? Based on an award winning recipe by The Midnight Baker called Mushroom Asiago Chicken. Creamy Chicken and Mushroom Skillet Ingredients Instructions In a large skillet, melt butter and olive oil on medium high heat.

Shrimp Tacos I made these a couple of weeks ago because I had a wicked craving for fish tacos and all I had on hand was shrimp. So I made a command decision: I made shrimp tacos. It’s called troubleshooting! I’m good at it, but only if it involves food. Put me in the desert and tell me I have to find my way out using my awesome sense of direction? Did you know I can spin Marlboro Man around a thousand times with his eyes closed and with his eyes still closed he can point in any direction and determine whether it’s north, south, east, or west simply because it’s so embedded in his being? Did you know I can spin around a thousand times with my eyes closed and throw up? I digress. Because you can’t have shrimp tacos without slaw, you’ll want to make the slaw first. Then give a bunch of cilantro a rough chop… And mince up a jalapeno, seeds and all if you can handle the heat, man. Then whip up the dressing: It’s just milk, mayonnaise, salt, sugar, vinegar, and a little bit of cayenne. Drizzle in the dressing…

Chicken Pasta Salad with Yogurt-Mango Sauce I paid a visit to my local hippie-​dippy mar­ket last week­end, and couldn’t resist gawk­ing at their deli counter. It’s filled with so many healthy things, just one set­back: all ridicu­lously expen­sive. Like, $8 for a mouth­ful. First of all, the yogurt-​mango sauce. I love mak­ing stuff at home because I can be gen­er­ous with ingre­di­ents, so the veg­etable serv­ings here are three times the size of the market-​bought salad that inspired my recipe. Since the pasta salad can be eaten cold, it makes a nice take to work lunch. Did you like the recipe idea? Chicken Pasta Salad with Yogurt-​Mango Sauce Author: Aleks @ Canuck​Cui​sine​.com Recipe type: Sal­ads Sauce1 cup plain greek yogurt (fat free, or 2%)1 cup mango purée1½ tsp curry powder1 tsp turmericSalad300g rotini pasta (roughly ¾ lbs)1 tbs olive oil1 zuc­chini, cubed1 red pep­per, chopped1 medium car­rot, shreddedhand­ful of dried cranberries1½ cup shred­ded rotis­serie, or left­over roasted chicken meatsalt and pep­per, to taste

Cajun Chicken Pasta Note: Since this recipe is featured on the Food Network episode this morning, I’m bringing it to the front for easy reference. This really is one of my favorite recipes here on The Pioneer Woman Cooks, and I regularly hear from people who’ve made it with great success. Crowd-pleaser! This is an exceedingly yummy, decadent pasta dish with chicken, vegetables, and lots and lots of scrumptious carbs. Just remember: part of the deliciousness of this pasta dish is the spicy kick. Here’s how you make it. The Cast of Characters: boneless, skinless chicken breast, olive oil, butter, Cajun spice (make your own or buy the prepared stuff; whichever you prefer), salt, pepper, red onion, green bell pepper, red bell pepper, garlic, fresh parsley, low sodium chicken broth, white wine, and heavy cream. Oh. Start by slicing the veggies: Lop the top and bottom off of the red pepper… Then slice the pepper down the middle. Rip out the innards… Then make slices—not too thick, not too thin. Be generous! Yum. Enjoy!