Chicken Portobella Soup

Sorry I haven't posted anything in almost a year. Hoping to get back into a rhythm! So anyways, I was inspired by a soup I occasionally get at work. It's a chicken portobella mushroom soup.



8 oz sliced portobella mushrooms
8 oz chicken breast
16 oz heavy whipping cream
1 cup milk
1/2 cup frozen chopped onions
6 tbsp flour
1/4 cup water
Olive oil
Spices : salt, black pepper, Cayenne pepper, onion powder, garlic powder


Heat skillet for chicken. Sprinkle chicken and rub on olive oil, repeat on other side. Add to hot skillet, cook until done, remove from heat when finished, let rest. In large pot, coat bottom with olive oil, and slowly heat. Add onions, cook until translucent. Add in  mushrooms, add a pinch of salt, black pepper, and garlic powder. Cook mushrooms and onions until fragrant. In small bowl, take water and flour, mix. Add heavy whipping cream and milk into mushrooms. While soup is simmering, cut chicken into cubes, then add to soup. Lastly add in flour water mix, a dash of salt and pepper. Simmer for 10-15 minutes.

Enjoy!!!

Makes about 4-5 servings

Turkey Meat Loaf II

Brand new turkey loaf recipe! I'm really starting to enjoy the possibilities of turkey.


1 lb ground turkey
1 10oz can Rotel diced tomatoes and chilies
2 tbsp onions, diced
1 tbsp bell peppers, diced
3/4 cup spinach, chopped, frozen
3 tbsp bread crumbs
1 1/2 tbsp olive oil
1 8oz can tomato sauce
1/4 cup shredded parmesan cheese
Spices: salt, black pepper, cayenne pepper, garlic powder, paprika


Preheat oven 450 degrees. In large bowl add turkey, rotel, onions, peppers, spinach, olive oil, and spices. Mix well. Place into loaf pan. Pour tomato sauce on top, place into oven and bake for 45 mins. Pull loaf out of oven, sprinkle cheese on top, place in oven again until cheese is melted. 

Enjoy with sides!! Mashed potatoes are a classic :)

Chicken Thigh Skillet

Sorry I haven't posted much in the last few months. Mostly money woos, and no food to make recipes with at home. But I'm slowly getting better.....yea! And now I present to you chicken thigh skillet!!

3-4 skinless boneless chicken thighs

1 medium zucchini, diced

5 white mushrooms, diced

2 tbsp onions, diced

2 tbsp bell peppers, diced (I have a container of pre-diced tri-peppers)

1/2 cup brown rice

4 oz heavy cream

salt, black pepper, red pepper, garlic powder, olive oil

Preheat oven to 450 degrees. In cast iron skillet heat olive oil, enough to coat the bottom of the skillet. Sprinkle spices onto chicken. Once skillet is heated, place chicken thighs in, carefully. Cook chicken for 20 mins, 10 on each side. As the chicken is cooking, dice up vegetables. (Not only did I have a container of diced peppers, also had a container of diced onions......yes I am a cheat! LOL) Remove chicken and place to side, add mushrooms, zucchini, onions, and peppers. Saute for until veggies are slightly tender. Add rice and heavy cream, cook for about 5 mins.

 Add the chicken, stir. Place in oven, bake for 30 mins.

ENJOY!!

Spinach and Mushroom crustless Quiche

Sometimes I love my brain and its random thoughts. I just went grocery shopping for some basic ingredients; bread, butter, eggs, some veggies, etc. And suddenly I thought, quiche! Wait, I have no crust......eh, I'm sure it can be done with no crust. So that is what I did, a crustless quiche.



4 eggs
1 cup milk
3 cups baby spinach
4 oz fresh mushrooms, diced
1 tbsp minced garlic
1/2 cup shredded Parmesan cheese
2 tbsp butter
1/2 tbsp dried onions
2 tsp salt, divided
1 tsp black pepper
4 splashes of hot sauce
a pinch red pepper

Preheat oven at 350 degrees. Rinse and slice and dice mushrooms. In skillet, melt butter and add garlic. Once butter is melted, saute baby spinach and mushrooms, add 1 tsp salt.

While veggies are sauteing, start egg mixture. Crack open 4 eggs into medium bowl, add milk and whisk, adding remaining salt, pepper, red pepper and hot sauce. Once veggies are cooked, placed into pie pan, I used a glass and sprayed with cooking spray. (When sauteing veggies, they will water down, so drain them). Place veggies into pie pan, add half of the 1/2 cup of cheese onto veggies and dried onions. Pour egg mixture into pie pan, and remaining shredded cheese.

Carefully place quiche into oven and bake for 45-60 mins, depending on your oven. Once thoroughly cooked, it should be slightly brown on top, let rest for a few mins, cut and serve.

Use as a main course or a side dish

And as always ENJOY!!!!

Quick Meal

This is just a quick meal. I occasionally will make these to help inspire, so more then just a sandwich or whatever.

Spinach Tuna Wrap

1 5 oz. can tuna, drained
1/2 cup chopped spinach, cooked
1 large flour tortilla
2 slices cheese, any cheese you prefer
1 tsp mayo


Open can of tuna, drained, place into bowl. Add 1/2 cup cooked chopped spinach (I use frozen spinach, and I cook it for 2 mins in the microwave, no water added.)  Add a pinch of salt to spinach, stir then add to tuna. Add a pinch of pepper and red pepper for taste. Add 1 tsp of mayo, any brand you desire, and stir. Take one large flour tortilla (or any wrap you want), place 1 slice of cheese onto tortilla, make sure the cheese slice is in half long ways, when placing cheese onto tortilla do not place in center or one side. Place cheese 1/4 the way in to center.
This leaves room for when you start to roll wrap. Add tuna mix on top of cheese, then add 2nd slice of cheese on top of tuna. Pull least portion of tortilla over tuna and cheese, fold in sides, and then roll together. You may place in fridge for about 5 mins if desired to help set up, or eat right away.

Chicken Noodle Soup......for like 10!

I've been on a diet recently. So I haven't been concocting any new recipes, like I'd really want to ( damn you pinterest! LOL) But in my diet course, 6 weeks....buh, I am allowed for soup. So I made chicken noodle soup, I've made it before and it was really good. And so when I remade it, I seem to have made such a big batch, that it could feed 8-10 people right away. Or it'll last a week. Of course if you are not interested in making a big batch, cut the recipe in half and make a smaller serving!!


2 small-medium chicken breast, butterflied
3 cups chicken broth
2 cups water
1 1/2 cups pasta
4 celery sticks, diced
20 baby carrots, diced
3/4 cup corn kernels



In large pot start heating water for pasta. Take your chicken and butterfly it. Holding chicken breast down with palm of hand, take knife and cut through middle of chicken horizontally as evenly as possible, be very careful!!!!! Once chickens are cut, sprinkle with spices (the 5 ~ salt, pepper, cayenne pepper, garlic powder, and onion powder) Drizzle lightly olive oil onto chicken, then pan sear it. Once water in pot is at a boil, add pasta. Let cook until pasta is al dente. As chicken and pasta is cooking, start prepping your veggies. Wash and dice celery, dice carrots and measure out 3/4 cup corn kernels (I used can corn, you can do this, frozen corn kernels or cut kernels off an ear of corn if you wish). In a pot, place chicken broth and water and bring to heat. When chicken is done, let rest before cutting in cubes, as best as possible. Throw veggies into broth, let cook for 10 mins, letting veggies get a little tender. Add pasta and chicken to broth, and a pinch of seasoning. Let cook, on low, for 20-30 mins until veggies are completely tender. Enjoy!!

(And like I said, you can cut recipe in half for less servings)

 

 

 

CHICKEN NOODLE SOUP.........ALWAYS SO GOOD!!

Hard Times bearded pork chop

So like I said......kinda struggling with my finances. But I had a pork chop that had been thawing in my fridge. I wanted to do something different, like bread it. Of course I didn't have any breading, and I didn't want to use flour, nor did I want to fry in my cast iron, shocker!!! I did have ritz crackers, but no eggs....again, but thanks to Pinterest, (don't have one get one, lots of ideas there.) found a recipe that called for butter to help adhere the crackers to the chop. Tried it and here is my version!

1 4-5oz boneless pork chop
1tbsp unsalted butter
the 5 spices (salt, black pepper, cayenne pepper, garlic powder, onion powder)
6 butter crackers (ritz)

Preheat oven to 350, and coat aluminum onto baking sheet. Place pork chop into a ziploc bag and beat as flat as you can, I used a rolling pin to try and flatten it as much as possible. In another baggie, place crackers, and smash into small fine powder substance. In a small microwave dish, melt butter. Season one side of the pork chop, spread butter onto pork chop then sprinkle cracker on top. Lightly pat to adhere most of the crackers to the pork. Repeat process on other side. I flip mine back and forth, just a little to coat the entire pork chop, including sides. Bake 20-30 mins until nice and brown.