Baby and Big Bella Mushroom and Chicken Stew

This is another Rachael Ray recipe that is perfect for the chilly fall weather most of you guys are experience. Here in AZ it was 90 degrees today, but I know that it will cool off soon enough.




For this easy stew you will need some chicken, flour, wine, peas, carrots, onion, potatoes, mushrooms, stock, garlic, and some herbs.


Use a spoon to scrape out the ribs from 2 portobello mushrooms. Chop off the stem and chop them up.


Slice up your potatoes.


Chop up and season your chicken.


Now that everything is chopped we can start to cook. Get some oil in a big pan and get the mushrooms in there. Let those cook for about 5 minutes.


While those cook, sprinkle the flour on the chicken.


When the mushrooms are nice and browned, get them out of the pan.


Add some more oil to the pan and drop the chicken in. Cook that for about 4 minutes.


Add in the tasty veggies. Add in your herbs at this point as well. Cook this for about 5 minutes and keep stirring.


Add in the wine and scrape any tasty bits off the bottom of the pan.


Add in the chicken stock and bring it to a simmer. Get the mushrooms back in and cook for about 10 more minutes.


Add in the peas and parsley and simmer for 1 more minute. Go fishing for the bay leaf and throw it out.


This is so perfect for a fall day, and you could easily do this in the crock pot as well. I hope you are all having a great week, thanks so much for reading.

Enchilada Casserole

This is a slow cooker meal that I will be making often, it was delicious and very easy to switch up depending on what you like or have on hand.

Ingredients

3 tablespoons diced green chiles, divided
1/2 cup salsa
1/4 cup chopped green onions
1/4 cup chopped fresh cilantro
1 (15-ounce) can black beans, rinsed and drained
1 (11-ounce) can corn with red and green peppers, drained
1 (10-ounce) can enchilada sauce
1/2 cup egg substitute
1 (8 1/2 ounce) package corn muffin mix
2 tablespoons chopped bottled roasted red bell peppers
1 1/2 cups (6 ounces) shredded reduced-fat Mexican blend or cheddar cheese
6 tablespoons low-fat sour cream
1 1/2 teaspoons thinly sliced fresh cilantro

Preparation

1. Place 2 tablespoons green chiles and next 6 ingredients (through enchilada sauce) in a 3 1/2-quart electric slow cooker; stir well. Cover with lid; cook on low-heat setting 4 hours.
2. Combine remaining 1 tablespoon green chiles, egg substitute, muffin mix, and roasted bell peppers in a bowl. Spoon batter evenly over bean mixture in slow cooker. Cover and cook 1 hour or until corn bread is done.
3. Sprinkle cheese over corn bread. Cover and cook 5 minutes or until cheese melts. Top each serving with sour cream; sprinkle with cilantro.


You will need some sour cream, cornbread mix, green chiles, roasted red peppers, black beans, green onion, enchilada sauce, salsa, mexicorn, eggs or egg substitute and cheese. Sounds like a winning combo already.


Drain your beans.


Set aside a tablespoon of the chiles.


Chop up your green onion.


Throw everything in except the cornbread mix, cheese, eggs, reserved chiles, peppers and sour cream.


Looking delicious already!


Say goodbye for about 4 hours, put your slow cooker on low setting.


Mix the ingredients for the cornbread.


Spread it over the top, this is a little tricky but it doesn't have to be absolutely perfect.


Say goodbye again for about 20 minutes, then you want to sprinkle the cheese over the top and cover for a few minutes. I was so excited to try this that I forgot this step!


I managed to get the cheese on before serving with a nice dollop of sour cream on top. This was SO tasty, I cannot wait to make it again. You can add chicken, pork, beef, whatever else you may like to change it up.

Kung Pao Chicken

My Mother in Law got me a subscription to Kraft's Food and Family magazine and it always has a lot of very simple and tasty recipes. This recipe for Kung Pao chicken totally threw me off because it calls for Catalina dressing. Even though that sounds totally odd, it ended up tasting good and you don't have to use any other oil to fry the other ingredients.




You will need some chili sauce, chicken, Catalina dressing (I actually used light and saved even more fat) broccoli, peanut butter, ginger, garlic and soy sauce. Please note my husband in the background eating Sonic hot dogs. He still will not touch chicken.


Chop up your garlic and ginger. Those two together just smell like delicious to me.


Cut up the chicken, I have mine on a cute Corelle plate.


Mix up the soy sauce, chili sauce and peanut butter with 2 tablespoons of the dressing.


I would add a little rice wine vinegar to this as well if you have it on hand, it was a little thick.

Now that we are prepped lets start cooking. Get some water in a pan and throw in the broccoli, you just want to steam this for a few minutes until it is done to your liking.


Green and tasty! Get it out of the pan.


Put the remaining dressing in the pan with the ginger and garlic and fry it up.


Add the chicken to the pan and cook for a couple of minutes.


Add in the sauce and cook for about 7 minutes.


Looking awesome and ready to eat.


I added a little salt and lemon to the broccoli and it was delicious. The chicken was tasty and so easy to make. The sauce was a little thick, but that is easily fixed with a little vinegar or even just some water.

Sweet Sausages Braised In Onion with Horseradish Smashed Potatoes

What a surprise, another recipe from Rachael Ray, I swear I am not getting any kick back for recommending her recipes so much.



This is actually a main dish and a side, I cut the recipe in half so I wouldn't have a ton of leftovers.

So lets gather up some ingredients and get some things started.


You will need some sausages, chicken broth, vinegar, garlic, horseradish, potatoes, onions, butter, honey, herbs, milk and some kind of cream. I chopped the onions the night before so I would have less to do after work.


The first thing you want to do is chop up the potatoes.


Chop up the garlic.


Measure your chicken stock and we are ready to cook!


Get the potatoes in a pot with some water and throw a lid on it.


Get the sausages in a pan with some oil.


Brown them all around and then get them out of the pan. That cute plate is a Corelle plate, I have started to collect them. I have a Pyrex/Corning problem :)


Add in the onion, garlic and whatever herbs you like. Season with salt and pepper and let these guys go for about five minutes.

Check your potatoes! Get the lid off if the water is boiling and add in some salt.


When the onions are brown, add in the vinegar, stock and honey. Bring this to a boil and scrape up any bits off the bottom of the pan.


Get the sausages back in and let this simmer away for about 10 minutes.


While those braise away get the potatoes drained and back into the pan. Toss in your butter, horseradish, milk and cream and smash it all around.


Perfect!


Looks like our sausages are ready to go too, lets eat!


This may not be the most beautiful thing I have ever made, but it was delicious. The real stars for me were the onions and the potatoes. I will definitely make this again.