Creamy Spinach and Mushroom Chicken

 

• 2 tablespoons olive oil
• 4 tablespoons butter
• 3-4 chicken breasts, halved crosswise
• Salt and pepper to taste
• 10 ounces Cremini mushrooms, sliced

• 3 teaspoons minced garlic
• 2 tablespoons flour
• 1 teaspoon garlic powder
• 1 cup chicken broth
• 1 cup heavy cream or half & half
• ½ cup grated Parmesan cheese
• Salt and black pepper, to taste
• 1 cup baby spinach, stems removed (I just used a big handful)

Place 1 tablespoon olive oil and 1 tablespoon butter in a large skillet. Melt butter over medium heat. Add chicken. Season with salt and pepper. Brown chicken until internal temperature is 165 degrees F. Remove from pan. Melt an additional 1 tablespoon of butter and olive oil together. Saute mushrooms until they are soft. Remove from pan.

Place 2 tablespoons of butter in skillet. Add garlic and saute until fragrant. Add flour and allow to cook for a minute or two to remove the raw flour taste. Slowly stir in chicken broth and garlic powder. Add the heavy cream. Stir until sauce is thickened. Add Parmesan cheese and stir until melted in the sauce. Season sauce with salt and pepper, as needed. Stir in baby spinach and allow to wilt. Add chicken and mushrooms back to the skillet and coat chicken with the sauce. Serve over your favorite pasta.

Original recipe here.

Country-Style Smothered Green Beans

• 2 strips (3 ounces, approximately) thick cut bacon, cut into pieces (use more if you wish!)
• 1/2 cup diced onion
• 1 pound frozen cut green beans (or, fresh from the Farmers' Market!)
• 1 tablespoon light brown sugar, packed
• 3/4 teaspoon salt
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/8 teaspoon black pepper
• 2 teaspoons low-sodium soy sauce

In a Dutch oven, fry bacon until the grease is released. Remove bacon from pot and set aside, leaving bacon grease in the pot. Saute onion in the grease for a couple of minutes, until fragrant. Add bacon, green beans and seasonings into the pot. Stir all to combine. Cover the pot and simmer on very low heat for 45 minutes, or until the green beans are soft.  You may need to add additional water as this simmers so that the green beans don't burn.

 

Mushroom & Bacon Rice

•  2 slices thick-sliced bacon, cut into pieces (may use 3-4 regular slices of bacon)
• ½ onion, minced
• 1 ½ cups sliced mushrooms, cut into pieces
• 1 teaspoon minced garlic
• 1 cup rice, uncooked (I used long-grain white rice)
• 3 cups chicken broth
• ⅛ teaspoon dried thyme leaves (I used dried sage)
• ⅔ cup shredded Parmesan cheese (I used just under 1/4 cup of the green can stuff)

Fry the bacon in a large skillet until browned and crisp. Spoon bacon onto a paper towel lined plate, reserving 1 tablespoon bacon grease in the skillet. Saute the onion in the grease until softened. Add the garlic and saute until fragrant. Add the mushrooms and saute until mushrooms start to release their juices. Add the rice, chicken broth, thyme and bacon to the skillet. Add black pepper, to taste. Stir until combined. Cover skillet tightly with a lid. Simmer for 20-25 minutes, until rice is tender and broth is absorbed. Add cheese and stir until melted.

Inspired by this recipe.

Restaurant-Style Mexican Rice

• 1/4 cup diced onion
• 2 tablespoons oil
• 1 cup uncooked white rice
• 3 1/4 cups hot water
• 1/4 cup diced potato
• 1/2 cup frozen mixed vegetables, thawed
• 2 cubes Knorr Caldo de Pollo bouillon* 

In a large non-stick frying pan, saute onion in oil on medium-high heat for 2 minutes. Add the rice and saute the rice until lightly toasted. Add water, bouillon, potato, and vegetables and bring to a boil. Turn down to a simmer and put the lid on, leaving about a 1/4 inch gap for steam to escape. Cook for 25-27 minutes, until all the water is absorbed and the rice is tender. To make fluffier rice, remove lid after removing from heat and allow to rest for 10 minutes before fluffing with a fork.

*The Knorr Caldo de Pollo bouillon cubes are commonly found in the Hispanic food section.

Pimento Cheese Spread

• 8 ounces shredded sharp Cheddar cheese ( I shred my own)
•  1 (4 ounces) jar diced pimentos, well-drained
• 1/3 cup sour cream*
• 1/3 cup mayonnaise
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon ground cayenne pepper
• 1/2 teaspoon salt
• Generous dash black pepper

Mix all ingredients in a bowl or other container. Refrigerate for several hours or overnight. 

*can substitute additional mayonnaise for the sour cream

Smoked Sausage, Potato, & Green Bean Bake

• 1 (14 ounces) package smoked sausage, sliced ¼ inch thick
• 1 (14.5 ounces) can cut green beans, drained
• 3-4 potatoes, peeled and cut into bite-sized pieces
• 1-2 tablespoons vegetable oil
• 1 teaspoon onion powder
• ¼ teaspoon garlic powder
• 1 teaspoon Slap Ya Mama seasoning
• ½ teaspoon salt
• Dash black pepper

Preheat oven to 400 degrees F. Mix all ingredients in a bowl. Transfer to a 13x9 inch foil lined baking dish. Cover with foil and bake for 40 minutes or until potatoes are tender.

Adapted from this post.

Peanut Butter Frosting

• 1/2 cup (1 stick) butter, softened
• 1 cup creamy peanut butter
• 1 teaspoon vanilla extract
• 2 cups confectioners' sugar
• 2-3 tablespoons milk

Cream together butter and peanut butter. Mix in vanilla extract. Mix in confectioners' sugar, about a 1/2 cup at a time. Add milk as necessary. Whip for about 3 minutes.

Original recipe can be found here.