Sunday, February 26, 2012

Chicken Jaime

Jaime, Ben and I ate at Carrabba's last night and Jaime got Chicken Bryan, one of her favorite chicken dishes. Sounded so good that tonight I whipped up something like it - but wasn't following any recipe... so I'll just call it Chicken Jaime :)

  • 2 boneless/skinless Chicken Breasts
  • 2 shallots, cut in half and sliced very thin
  • 2 cloves garlic, minced
  • 6 sun-dried tomatoes, sliced
  • 2 Tbs Capers
  • 1/2 a lemon
  • 2 Tbs Olive Oil
  • Salt to taste
  • 1 Cup Chicken Stock
  • 2 Tbs alouette Garlic & Herbs soft cheese. (Or Boursin or something similar)

  • Heat oil in a skillet or french cook pan that can be covered
  • Add shallots and wilt
  • Add garlic, 1/2 the capers and the garlic, stir for a minute or two
  • Move the mixture to the side and brown the chicken in the oil in the middle, on both sides.
  • Add in the chicken stock, juice of 1/2 a lemon and the remaining capers and cover and simmer for 6 minutes.
  • Flip the chicken and simmer for a few more minutes.

At this point the chicken should still be moist but cooked all the way through and somewhat brown from simmering in the liquid. The other ingredients will have mostly reduced such that there is little liquid at this point.

Plate the chicken, spoon a Tbs of the cheese on top, spreading it a little; then cover with half of the other ingredients. This melts the cheese and it should run down the sides a little bit.

Nice moist chicken, rich sauce from the combination of the melted cheese (almost like a thick spiced cream) and the rich shallots and sun-dried tomatoes with some acid from the lemon juice and capers.

I served this with mashed sweet potatoes on the side, probably would have also done asparagus or something like that if it was more than just me or if I had been hungrier. One breast is a serving, warming the other one up tomorrow night. :)

Friday, February 24, 2012

Beef Stroganoff

This is a very simple, not everything from scratch, recipe. It can be finished in the slow cooker or left in an electric skillet for a few hours.

  • 1.5 to 2lb beef w/o much fat: london broil, flat steak, top round roast
  • 1 lb mushrooms
  • 1 large and 1 small can Cream of Mushroom Soup
  • 1/2 C Sour Cream
  • Nutmeg
  • Egg Noodles
  • Lawry's Seasoned Salt
  • Fresh Ground Black Pepper

  • Slice beef in 1/8" (pretty thin) by 1/2" by 2" or so, strips
  • Put beef in electric skillet at 350 degrees so that it can brown, season with seasoned salt and pepper.
  • Clean mushrooms and slice each one in 4 or 5 slices (not quarters, but lengthwise). Add to beef as soon as they are sliced
  • Once beef is browned, add Cream of Mushroom Soup and Sour Cream. I'm not sure if its 1/2 a cup or not. You just have to taste it and add enough till it doesn't taste like straight Cream of Mushroom soup and is sour enough. :) - But I think for that much soup, about 1/2 a cup should do.
  • Add nutmeg... Maybe 1/2 tsp or so? I use fresh and just grate "some" on it.

At this point you can cover it in the electric skillet and let it simmer for a few hours; or if you're making this first thing in the morning then put in a slow cooker and leave it on low all day. The meat will be very tender by dinner time!

Server with egg noodles and some kind of veggie or salad!

Sunday, February 12, 2012

Cream of Onion/Celery w/ Chipped Beef Soup

Wanted a simple cream soup, maybe celery... hmm and onions. But need some meat - hmm... chipped beef. Yeah!

  • 1/2 medium onion, diced
  • 2 stalks celery, diced
  • 1/4 cup butter + 1 Tbs butter
  • 1/5 cup flour
  • 2 to 4 cups milk
  • 10 rounds of dried beef
  • Savory Salt
  • Fresh ground Black Pepper

  • Melt the butter and add the flour to make a roux, over med heat
  • Season with Salt and Pepper - go light on the salt because the beef is salty
  • Cook on low for about 5 minutes
  • Add the mile, about 1/2 a cup at a time till the right consistency (it will thicken a little as you cook it)
  • At the same time, in another pan, melt 1 Tbs butter and add the celery and onion
  • Saute until wilted but not browned
  • Add to the cream soup
  • Soak the beef in warm water for a few minutes and then drain, rip into pieces and add to the soup

This is my standard base for a cream soup and I've made quite a few different soups with it. This one turned out pretty good!