Tag: dinner


Mar
2019

Mushroom Chicken

categories: Main Dishes, Recipes

Today I am featuring a mushroom chicken recipe smothered in the most creamy sauce made from scratch. It’s delicious enough to make for special occasions, but easy enough to serve on a weeknight. Last week my family had it for dinner over rice with a side of green beans. They loved it! The meal was so wonderfully cheesy, and the chicken had the perfect thickness giving us the best bite every time. If you are looking for a new chicken recipe, you need to try brandviagra this one tonight.

First cut each breast in half lengthwise.

Flatten each chicken breast half with the flat side of a meat mallet between two pieces of wax paper.

Then coat each chicken piece with flour.

In a skillet melt one tablespoon of butter and add four of the chicken pieces. Cook for two minutes on each side then transfer to a 3 quart rectangular baking dish. Then repeat with the 4 remaining pieces and one tablespoon of butter.

Now add the last tablespoon of butter to the empty skillet and add one 8 oz. can of sliced mushrooms that you have drained. Cook for a few minutes and then stir in 1 cup of chicken broth, 1/2 tsp. of salt, and 1/4 tsp. of pepper. Then bring to a boil slowly so the sauce will reduce down. Then add 1 tablespoon of flour to the sauce to slightly thicken it.

Pour the sauce over the chicken in the baking dish. Then top with 1/2 cup of shredded mozzarella cheese and 1/3 cup of grated Parmesan cheese.

Bake uncovered in a 375 degree oven for 20 minutes or until the chicken temps at 165 degrees on a meat thermometer.

Serve with rice and enjoy!

Mushroom Chicken

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Ingredients
  

  • 4 chicken breasts (cut each breast lengthwise to make 8 pieces)
  • 1/4 cup flour (for coating the chicken)
  • 1 tablespoon flour (for the sauce)
  • 3 tablespoons butter
  • 8 oz. can sliced mushrooms (drained)
  • 1 cup chicken broth
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/2 cup shredded mozzarella cheese
  • 1/3 cup grated Parmesan cheese

Instructions
 

  • First cut each breast in half lengthwise. Flatten each chicken breast half with the flat side of a meat mallet. Then coat each chicken piece with flour. In a skillet melt one tablespoon of butter and add four of the chicken pieces. Cook for two minutes on each side then transfer to a 3 quart rectangular baking dish. Then repeat with the 4 remaining pieces and one tablespoon of butter. Now add the last tablespoon of butter to the empty skillet and add one 8 oz. can of sliced mushrooms that you have drained. Cook for a few minutes and then stir in 1 cup of chicken broth, 1/2 tsp. of salt, and 1/4 tsp. of pepper. Then bring to a boil slowly so the sauce will reduce down. Then add 1 tablespoon of flour to the sauce to slightly thicken it. Pour the sauce over the chicken in the baking dish. Then top with 1/2 cup of shredded mozzarella cheese and 1/3 cup of grated Parmesan cheese. Bake uncovered in a 375 degree oven for 20 minutes or until the chicken temps at 165 degrees on a meat thermometer.
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Jul
2018

Cajun Chicken Sandwiches

categories: Recipes, Sandwiches

Today I am featuring a recipe inspired by a sandwich that my husband always orders at a local restaurant. It is a chicken sandwich topped with a wonderful cajun seasoned mayonnaise.  He likes this sandwich so much that he wants me to make it every week.  The last time I made this meal I decided to freeze extra chicken so that it’s available to thaw out whenever he wants a sandwich.  The cajun mayo is so good you may find yourself dipping fries and tater tots in it. The spices that you see in this recipe are in your spice rack already so let’s get started with this yummy recipe.

We will start the recipe by stirring together the seasoning mix to flavor the meat and the mayo.  In a bowl mix: 

2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoons oregano
1 teaspoon ground thyme
1/2 teaspoon black pepper
1/2 teaspoon salt
2 teaspoons paprika

To make the Cajun mayo mix 1 cup of mayonnaise, 1/2 cup of ketchup with 2 tablespoons of the seasoning mix in a bowl. Now set the mayo to the side until you are ready to put together the sandwiches. 

Then cook your chicken pieces in 2 tablespoons of olive oil in a pan and sprinkle the chicken with 2 tablespoons of the seasoning mix. Cook the chicken until it reaches 165 degrees on a meat thermometer.

 To put the sandwiches together, spread the mayo on each side of the bun.Add pieces of chicken to cover the bun.Add a slice of tomato and a piece of lettuce.

Now it is time to enjoy the perfect Cajun Chicken Sandwich.

Cajun Chicken Sandwiches
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Ingredients
  1. 1 pound chicken cut in strips
  2. 2 tablespoons of olive oil
  3. 2 teaspoons garlic powder
  4. 1 teaspoon onion powder
  5. 1 teaspoons oregano
  6. 1 teaspoon ground thyme
  7. 1/2 teaspoon black pepper
  8. 1/2 teaspoon salt
  9. 2 teaspoons paprika
  10. 1 tomato sliced
  11. lettuce pieces
Instructions
  1. We will start the recipe by stirring together the seasoning mix to flavor the meat and the mayo.  In a bowl mix 2 teaspoons garlic powder, 1 teaspoon onion powder, 1 teaspoons oregano, 1 teaspoon ground thyme, 1/2 teaspoon black pepper, 1/2 teaspoon salt, and 2 teaspoons paprika.
  2. To make the Cajun mayo mix 1 cup of mayonnaise, 1/2 cup of ketchup with 2 tablespoons of the seasoning mix in a bowl. Now set the mayo to the side until you are ready to put together the sandwiches.
  3. Then cook your chicken pieces in 2 tablespoons of olive oil in a pan and sprinkle the chicken with 2 tablespoons of the seasoning mix. Cook the chicken until it reaches 165 degrees on a meat thermometer.
  4. To put the sandwiches together, spread the mayo on each side of the bun. Add pieces of chicken to cover the bun. Add a slice of tomato and a piece of lettuce.
Cooking Up Cottage https://www.cookingupcottage.com/

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Jun
2018

Italian Beef Sandwiches

categories: Main Dishes, Recipes, Sandwiches

This sandwich is downright amazing!  It’s filled with meat, provolone cheese, onions, and green peppers.  When you put these wonderful ingredients on garlic bread, you have one delicious supper.  I made this recipe the other night when I was tired of my usual roast beef in the crockpot dinner seasoned with whatever spice I pull off of my spice rack and I was delighted by all of the flavors. So if you are looking for a supper that is a change from the ordinary, then try this wonderful sandwich.
First place a 4 pound beef roast in your slow cooker. Next, mix together 1 (0.7 oz.) package of Italian dry salad dressing mix, 1/2 cup of water, 2 teaspoons of Italian seasoning, and 1/2 teaspoon of garlic powder in a bowl.

Pour the spices over the roast beef.Cover and cook on low for 10 to 12 hours or high for 5 to 6 hours. Now you can shred the meat with a fork so it is ready to use on your sandwich.  You will have extra meat for leftovers.

When the meat is done cooking, you can get out the 16 ounce frozen garlic bread and cook it according to the package directions.

While the bread is cooking, chop up 1 onion and 1 green pepper in strips and sauce them in 1 tablespoon of olive oil a pan until tender.

Then when the bread is done you can assemble the sandwich. Take 12 slices of provolone cheese and layer 6 on each side of bread.  Then top one side with beef and then add green peppers and onions. Now bake in a 350 degree oven for 10 minutes or until the cheese melts.  Now you are ready to enjoy these wonderful Italian Beef Sandwiches.

Italian Beef Sandwiches
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Ingredients
  1. 1 (4 pound) Beef Roast
  2. 1/2 cup water
  3. 1 (0.7 ounce) package of Italian Dry Salad Dressing Mix
  4. 2 teaspoons Italian Seasoning
  5. 1/2 teaspoon garlic powder
  6. 1 (16 ounce) frozen garlic bread
  7. 1 onion cut in strips
  8. 1 green pepper cut in strips
  9. 1 tablespoon olive oil
  10. 12 slices of provolone cheese
Instructions
  1. First place a 4 pound beef roast in your slow cooker. Next, mix together 1 (0.7 oz.) package of Italian dry salad dressing mix, 1/2 cup of water, 2 teaspoons of Italian seasoning, and 1/2 teaspoon of garlic powder in a bowl.
  2. Pour the spices over the roast beef.
  3. Cover and cook on low for 10 to 12 hours or high for 5 to 6 hours. Now you can shred the meat with a fork so it is ready to use on your sandwich.  You will have extra meat for leftovers.
  4. When the meat is done cooking, you can get out the 16 ounce frozen garlic bread and cook it according to the package directions.
  5. While the bread is cooking, chop up 1 onion and 1 green pepper in strips and sauce them in 1 tablespoon of olive oil a pan until tender.
  6. Then when the bread is done you can assemble the sandwich. Take 12 slices of provolone cheese and layer 6 on each side of bread.  Then top one side with beef and then add green peppers and onions
  7. Now bake in a 350 degree oven for 10 minutes or until the cheese melts.  Now you are ready to enjoy these wonderful Italian Beef Sandwiches.
Cooking Up Cottage https://www.cookingupcottage.com/

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Jun
2017

Chicken and Wild Rice Casserole

categories: Main Dishes, Recipes

Summer, glorious summer is finally here! The start of summer brings those busy nights, every night, of ball games, swim lessons, and the infamous, last-minute, on the go, concession stand dinner! What’s the old saying?? Failing to plan is planning to fail…Well let’s plan for some weeknight meal success! My Chicken and Wild Rice Casserole is a light yet hearty casserole, great served with bread, and the leftovers go on all week so you will have dinner set and some of your weeknight stress gone! This casserole features savory chicken, rice, veggies, and mushrooms that come together so easily, it is a delicious change from the ordinary. When they taste the flavors of the wild rice and green peppers, your family will cheer, and it is sure to become a weeknight staple!

Start by cooking your two boxes of Rice-A-Roni Long Grain and Wild Rice according to the package directions in one pan.

Now while you are cooking the rice you can chop your chicken into bite size pieces and cook it in a separate pan with 1 teaspoon butter until it is cooked until it reaches a temperature of 165 degrees and set it aside.

In a pan cook the onion and green pepper in 1 teaspoon of butter until tender.

Now add the 1 (8 oz.) can drained mushrooms, 1 teaspoon Frank’s Red Hot Pepper Sauce, 1/2 teaspoon salt and 1/2 teaspoon pepper. Remove from heat and mix the cooked green peppers, onions, and mushrooms with the cooked rice. Add the cream, and then the cooked chicken.

Pour into a greased 13″x9″ baking dish. Bake uncovered, at 350 degrees for 30 minutes.

Now you are ready to enjoy this weeknight favorite.

Chicken and Wild Rice Casserole
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Ingredients
  1. 2 ( 4.3 oz.) packages of Rice-A-Roni Long-Grain and Wild Rice
  2. 1 pound of chicken cut into bite sized pieces
  3. 2 teaspoons butter
  4. 1/2 onion chopped
  5. 1 green pepper chopped
  6. 1 (8 oz.) can of sliced mushrooms (drained)
  7. 1 teaspoon Franks Red Hot Cayenne Pepper Sauce
  8. 1 cup heavy cream
  9. 1/2 teaspoon salt
  10. 1/2 teaspoon pepper
Instructions
  1. Start by cooking your two boxes of Rice-A-Roni Long Grain and Wild Rice according to the package directions in one pan.
  2. Now while you are cooking the rice you can chop your chicken into bite size pieces and cook it in a separate pan with 1 teaspoon of butter until it is cooked until it reaches a temperature of 165 degrees and set it aside.
  3. In a pan cook the onion and green pepper in 1 teaspoon of butter until tender.
  4. Now add the 1 (8 oz.) can drained mushrooms, 1 teaspoon Frank's Red Hot Pepper Sauce, 1/2 teaspoon salt and 1/2 teaspoon pepper.
  5. Remove from heat and mix the cooked green peppers, onions, and mushrooms with the cooked rice. Add the cream, and then the cooked chicken.
  6. Pour into a greased 13"x9" baking dish. Bake uncovered, at 350 degrees for 30 minutes.
Cooking Up Cottage https://www.cookingupcottage.com/

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