Creamy Paprika Garlic Chicken

Creamy Chicken Thighs 1

I came up with this recipe to cook for my family.  I had bought some boneless skinless chicken thighs on sale and wanted to do something a little different with them.  I had some heavy cream left in the fridge from another recipe and decided I wanted to make some kind of creamy sauce for the chicken.

My family loves this particular spice blend I have which is a mixture of smoked paprika, garlic, chili powder, chives, oregano, and rosemary, so I decided to use that to flavor the chicken.  You can buy it here, but you can also just make a mixture of similar spices from your own pantry.

This recipe is quick, easy, and delicious.  It is pretty enough to serve to company yet easy enough to throw together for a quick weeknight dinner.  Serve it alongside your favorite rice or potatoes and vegetables, and some great crusty bread to sop up the sauce with.  Believe me, you will want to get every little bit of it you can!

Creamy Chicken Thighs 2

Creamy Paprika Garlic Chicken

Prep Time: 5 minutes
Cook Time: 25 minutes
Serves: 6 people

Ingredients:
12 boneless skinless chicken thighs
1 large yellow onion, diced
1 – 14 oz. can low-sodium chicken broth
1/2 cup heavy cream
2 Tbsp. paprika, garlic, chili blend, or to
1 Tbsp kosher salt, or to taste
1 tsp black pepper, or to taste
4 Tbsp flour
1 Tbsp olive oil

Directions:

1. Heat olive oil in a large skillet over medium heat.

2. Place chicken thighs in the pan and sprinkle evenly with half the spice blend, salt, and pepper. Turn the thighs over and sprinkle the other side with the remaining spices. Cook chicken on each side until browned and cooked through. Remove from pan.

3. Add diced onion to pan and cook until translucent. Add flour and stir it into the onions. Allow to cook for two minutes more until the flour is a golden brown color.

4. Deglaze the pan by pouring in about 1/4 cup of the chicken broth and scraping up all the browning bits and blending in the flour. Add the rest of the chicken broth and bring to a slow simmer. Add the cream and stir. Continue to simmer until the sauce begins to thicken.

5. Add chicken back into the sauce and allow to warm through. Serve.

Mini “Chick’n” Pot Pies

I am the only vegetarian in my family (for now) so I often have to make a separate meal for myself, and I often try to make a comparable meal to what the rest of my family is having.  So when they were having homemade chicken pot pie, I decided to attempt to make my own.

I didn’t Google any recipes for this one, I just decided to see what I could come up with on my own.  So while at the store getting the pre-made pie crusts for their meal, I looked for what I could use as the crust for mine.  I knew I wanted to make mine in a muffin tin, so biscuits seemed to be the best option.  I found some little biscuits in a miniature version of those exploding tubes (you know the ones) and thought they would be perfect.  There were some made by the leading brand, but being the frugal shopper I am, I opted to go with the store brand which was about half the price. There were five mini biscuits in each tube, so I grabbed two.  I already had the rest of the needed ingredients on hand, so I headed home to get started.

This recipe couldn’t be any easier, and it comes together so quickly you can make it any night of the week.  Also, the results are so pretty you could certainly serve these to any guests at your dinner table.  Give it a try and let me know what you think.  I’m pretty sure you’re going to love this one.

mini-pot-pies-1

Mini “Chick’n” Pot Pies

Yields 5 individual pies

Ingredients

2 cans refrigerated mini flaky biscuits

1 cup vegetarian chick’n pieces or strips (any brand)

1 cup frozen mixed vegetables

1/2 can cream of mushroom soup

1 Tbsp olive oil

1/2 tsp garlic powder (or to taste)

salt and pepper to taste

Directions

  1. Heat oil in a skillet over medium heat.
  2. Add chick’n pieces and heat until no longer frozen.
  3. Add garlic powder, salt, and pepper.
  4. Add frozen vegetables and heat until no longer frozen.
  5. Add cream of mushroom soup and heat until warm.
  6. Open biscuits.  Stretch one mini biscuit slightly, place it in the bottom of an ungreased muffin tin and press up the sides.  Repeat with half of the biscuits.
  7. Fill each biscuit cup to the top with the chick’n and vegetable filling.
  8. Top each biscuit cup with another biscuit, stretching slightly and pressing along the edge to seal.
  9. Poke the top of each biscuit with the point of a sharp knife to allow steam to escape.
  10. Bake in oven for time and temperature specified on biscuit can, or until golden brown.

Chicken Noodle Casserole

 

Chicken Noodle Casserole 2

Chicken Noodle Casserole
Serves: 6 to 8 Prep/Cook Time: 30 minutes Bake Time: 30 minutes

Ingredients:
1 pkg egg noodles, cooked according to instructions
3 frozen chicken cutlets
1 can cream of chicken soup
1 can cream of mushroom soup
1 small pkg mushrooms, sliced
1 onion, chopped
1 – 2 cups frozen peas
1 – 2 cups vegetable broth
2 Tbsp olive oil
1 Tbsp parsley
1 tsp garlic powder
Salt and pepper to taste

Directions:
1. Preheat oven to 350.

2. Cook egg noodles according to package directions and drain. In a large casserole dish, combine noodles with cream of mushroom soup, cream of chicken soup, and one cup of vegetable broth.

3. Heat 1 Tbsp olive oil in a skillet over medium heat. Add chicken cutlets, salt and pepper, and cook for about 5 minutes on each side or until cooked through and lightly browned. Remove from skillet and set aside.

4. Add about 1/4 cup vegetable broth to skillet and deglaze the pan by scraping the bottom of the skillet with a rubber spatula. Pour pan drippings over noodle mixture and stir to combine.

5. Add 1 Tbsp olive oil to skillet, add onions and a little salt, cooking until just tender. Add mushrooms, peas, garlic powder, pepper and parsley, and cook until mushrooms are tender. Pour vegetable mixture onto the noodle mixture and combine.

6. Dice or shred the chicken cutlets and add to the noodle mixture, stirring to combine. Add additional broth as needed to moisten.

7. Bake in the oven for 30 minutes.

Baked Nacho Mac & Cheese

Baked Nacho Mac & Cheese 2

During the colder Winter months, I tend to crave warm comfort foods, which for me is a list which includes things like vegetable stew, cinnamon oatmeal, warm nachos, and mac & cheese.  I decided to combine a couple of these favorites into one dish, and it’s a new favorite!  My entire family loved it, and I’m sure yours will, too.

I wanted to make a casserole dish which combined nachos and mac & cheese, so I got some simple ingredients together and gave it a try.  I have to say, I will definitely be making this one again in the near future.  I wish I had more shredded to cheese to use in the topping, but it was delicious even with the little I had.  I have increased the amount here in the recipe, but you can add it to your liking.  I didn’t want to completely cover the tortilla strips, so that they would remain crunchy and that worked perfectly.  If you add more cheese it may affect how crunchy they stay.

This recipe is very simple and comes together quickly, so you can throw it together on a week night after work.  From start to finish this dish took me about an hour until it was on the table.  I hope you’ll give it a try with your family, and feel free to add your favorite nacho toppings to the dish.  I served it simply with sour cream, but it would be delicious with some shredded lettuce, diced tomato, and raw onion as well.  You can also add a layer of beans if you like.  Just experiment with it and make it your own.  You won’t be disappointed, I promise.

Baked Nacho Mac & Cheese 1

Baked Nacho Mac & Cheese

Serves: 8 – 10

Ingredients:
1 pkg meatless crumbles (I used Simple Truth brand)
2 pkgs taco seasoning or sauce (I used this brand)
1 can fire roasted diced tomatoes
1 onion, diced
1 Tbsp olive oil
1 box elbow macaroni
1 can or jar of your favorite nacho cheese sauce
1/4 to 1/2 cup dairy milk or non-dairy milk
1 pkg tortilla strips or about 1 cup crumbled tortilla chips
1 cup shredded cheddar cheese
1 small can sliced black olives
1 small can sliced jalapenos (optional)

Directions:

1. Preheat oven to 350 F.

2. Cook box of macaroni according to package directions .

3. While your water is coming to a boil for your pasta, heat oil in a large skillet over medium heat. Add diced onion and cook until tender and translucent.

4. To the skillet, add meatless crumbles, diced tomatoes and taco sauce (if using powdered taco seasoning, also add about 1/4 cup water). Cook until heated through; remove from heat.

5. When pasta is done boiling, drain and place in a 13 x 9 casserole dish. Add the can or jar of nacho cheese sauce and milk (as needed to thin); stir until evenly coated. Spread an even layer of macaroni across the bottom of the dish.

6. Top macaroni with your meatless taco mixture and spread evenly. Do not mix with the macaroni, just spread it across the top.

7. Add an even layer of tortilla strips/chips to the top of the casserole. Spread shredded cheese evenly over the strips/chips. Top with olives and jalapenos (if using).

8. Bake in oven, uncovered, for 30 to 35 minutes, or until cheese is melted and just beginning to brown (be careful not to burn the chip layer).

9. Serve with sour cream and any of your other favorite nacho toppings. Enjoy!

Tuscan White Bean & Sausage Stew

Tuscan White Bean & Sausage Stew

This is a dish I have been thinking about making for a little while now.  I am obsessed in love with these Field Roast Smoked Apple Sage Vegan Sausages and I’ve been thinking about ways to use them.  Pairing them with white beans and spinach sounded perfect.  And it was.

This dish is quick to come together, easy to make, and most of the ingredients are probably already in your pantry.  Perfect for a week night meal for your family, but also pretty enough to serve to company.  Pair it with a salad, crusty bread and a nice wine for a complete meal.

Tuscan White Bean & Sausage Stew
Yield: 4 – 6 servings

Ingredients:
1 pkg. (4 sausages) Field Roast Smoked Apple Sage Vegan Sausages, sliced 1/4″ to 1/2″ thick
1 med. yellow onion, diced
2 cans white beans, drained (and rinsed if you prefer)
1 can fire roasted diced tomatoes
2 Tbsp. tomato paste
3/4 cup vegetable broth or water
1/2 cup frozen chopped spinach
2 Tbsp. olive oil
1 tsp. dried basil (or to taste)
1 tsp. dried oregano (or to taste)
1 tsp. garlic powder (or to taste)
1/4 tsp. red pepper flakes (optional)
Salt and pepper to taste

Directions:
1. Heat olive oil over medium heat. Add onion and saute for 2 minutes. Add sausage and cook until browned and onion is tender.
2. Add remaining ingredients and stir to combine. Bring to a boil.
3. Lower heat and let simmer for 5 – 10 minutes or until heated through.

Jerk Chicken Wrap For One

Recipe yields one wrap. To serve two, double each amount per ingredients.

Ingredients:

For Wrap

  • 1 Agave tortilla
  • 4 oz. pre-cooked Jerk seasoned chicken
  • 2 leaves of lettuce
  • 3 sliced tomatoes
  • 2 tbsp fruit salsa

For Fruit Salsa

  • 1 small pineapple diced
  • 1 small star fruit diced
  • 1 small red onion diced
  • 1 tbsp white vinegar
  • 1 tsp sugar
  • 1 tsp chopped cilantro

Instructions:
1. Mix all ingredients in mixing bowl and let sit. If needed, it can refrigerate for up to 2 days.
2. Place lettuce on wrap followed by sliced tomato, salsa & chicken.
3. Roll up and cut in half or to desired size.

Makes 1 Wrap/Sandwich

Courtesy of Chef James Harris of Harrah’s Resort in Atlantic City

Grilled Thai Salmon

Prep Time: 5 minutes

Cook Time: 16 minutes
Makes 6 servings.

Ingredients:

2 tbsp. Thai Kitchen Roasted Red Chili Paste
1 tbsp. vegetable oil
2 tsp. minced lemon grass (optional)
1 1/2 lb. salmon fillets

Directions:

MIX Chili Paste, oil and lemon grass in small bowl until well blended. Place salmon in glass dish. Spread chili paste mixture on both sides of salmon.

GRILL over medium heat 6 to 8 minutes per side or until fish flakes easily with a fork.