Recipes

Creamy Sun-Dried Tomato Skillet Chicken.

This weekend I was in major need of some comfort after a long string of holiday parties and maybe a few too many glasses of champagne (shh!).  My usual go-to comfort food is a bowl of pasta, but I decided to mix it up this time and try a savory chicken dish with a creamy sun-dried tomato sauce, lots of sautéed mushrooms and shallots, and a little crispy bacon and goat cheese just to amp up the richness. Full recipe below if you’re in need of comfort food too!
Cream Sun Dried Skillet Chicken Creamy Sun Dried Skillet Chicken 1 Creamy Sun Dried Skillet Chicken 2 Creamy Sun Dried Skillet Chicken 4 Creamy Sun Dried Skillet Chicken 3

Ingredients:

  • 3-4 large chicken breasts
  • 2 large Portobello mushroom caps
  • 2 small shallots
  • 2-3 slices of thick cut bacon
  • 6 sun-dried tomatoes in oil (reserve oil)
  • 3 garlic cloves
  • 3/4 cup of light cream
  • 1 tbsp of goat cheese
  • 1/4 cup of freshly grated parmesan, plus extra for garnishing
  • 2 sprigs of fresh tarragon
  • Olive oil
  • Salt and pepper

Instructions:

  • Heat a large cast iron skillet on high and drizzle with olive oil.
  • Season chicken breasts with salt and pepper and brown in the hot pan on both sides.
  • While the chicken is browning, roughly chop mushrooms, shallots, bacon and sun-dried tomatoes; mince garlic.
  • Remove chicken from pan when cooked through,  add 1/2 tbsp of the sun-dried tomato oils  and 1 tbsp of butter to the pan, then toss mushrooms, shallots, bacon, garlic and sun-dried tomatoes and sauté mixture. (Scrape the pan to loosen any browned bits from the pan).
  • Lower heat to medium and stir in 3/4 cup of light cream, 1 tbsp of goat cheese, and 1/4 cup of freshly grated parmesan cheese; stir continously to break down the cheese and incorporate the tomatoes flavors with the cream.
  • Add the chicken back to the pan while the sauce cooks and thickens.
  • Remove from heat, garnish with fresh parmesan cheese and torn tarragon leaves.
  • Try serving over pasta or a bed of spinach.
Recipes

Thanksgiving Leftovers Stuffed Mushrooms.

Guys! We’re one week out from my very favorite holiday (because it’s all about food and family, my two favorite things!). Being as food obsessed as I am, I’m already thinking about delicious leftovers. The day after Thanksgiving at my family’s house is usually a continuation of the festivities, we dig into leftovers and friends and family pops in to visit. Of course no one would turn down a post-Thanksgiving leftover turkey sandwich, but I thought I would mix it up this year and try to repurpose some leftover side dishes to make a festive appetizer to enjoy while family is still visiting at the end of the holiday weekend. Leftover mashed potatoes, stuffing, and sweet potatoes got a little dressed up and repurposed as filling for stuffed mushrooms — the taste of Thanksgiving in a bite sized snack! Full recipe below.
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Ingredients:
  • Mushroom caps
  • Leftover mashed potatoes
  • Parmesan cheese
  • Leftover baked sweet potatoes (1 potato)
  • 1 tsp Butter
  • 1 tsp Honey
  • Leftover stuffing
  • Cooked italian sausage
  • Salt and pepper
  • Parsley (for garnish)
  • Green Onions (for garnish)
  • Crispy bacon (for garnish)
Instructions:
  • Preheat oven to 350 degrees
  • Clean the mushroom caps and remove stems.
  • Using a small spoon or melon-baller, scoop out the inside of the mushroom caps to make room for filling (cup the mushrooms in your hand to keep them from breaking.
  • For Mashed Potatoes: fill mushroom caps with leftover potatoes, sprinkle with parmesan cheese.
  • For Sweet Potatoes: combine sweet potatoes with a drizzle of honey and melted butter; fill caps with mixture.
  • For Stuffing: combine leftover stuffing with cooked and chopped italian sausage, fill caps with mixture.
  • Arrange filled mushroom caps in a baking dish, salt and pepper to taste, and bake for 20 minutes in a 350 degree oven.
  • Remove and garnish: add green onions to the top of the mashed potato stuffed mushrooms; chopped crispy bacon to sweet potato stuffed mushrooms, and minced parsley to the top of stuffing filled stuffed mushrooms.
 
 
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