Chicken Mushroom Stroganoff

1 lb chicken tenders, cut in half or thirds
1 package of McCormick’s beef stroganoff seasoning
1 cup of water
1 cup sour cream
2 large fresh white mushrooms, chopped
¼ cup of dried mushrooms
2 garlic cloves, minced
Salt
Freshly cracked pepper
Freshly minced parsley, for garnish
EVOO

In a medium pan, heat EVOO over med-high heat. Season chicken with salt and pepper. Cook chicken for about 7 minutes, until all sides are browned. Remove chicken from pan and set aside.

In the same pan, add fresh white mushrooms and garlic. Sauté until mushrooms are soft. Mix in water, dried mushrooms and stroganoff seasoning, bring to a boil. Turn heat to low, cover and for about 15-20 minutes. If the sauce is too thick, whisk in more water.

Add mixture to blender and puree until smooth. Add mixture back to pan with chicken and add sour cream. Simmer on low for about 10 minutes.

Serve over egg noodles or nice. Sprinkle with fresh parsley.

Fresh Juice

I wanted to use up some fresh fruits and veggies before we went out of town, so I decided to put them through the juicer and came up with this yummy concoction.

1 pear, cored
2 ½ apples, cored
1 ½ handfuls of baby carrots
2 small Meyer lemons, peeled
1 bunch of mint

Put everything through the juicer and enjoy!

Holiday Bark

9 oz white chocolate chips
9 oz milk chocolate chips
3 oz dried cranberry
½ pecans, chopped

In a double-boiler over hot water, melt white chocolate chips. Pour melted white chocolate onto a sheet pan lined with aluminum foil. Sprinkle pecans over chocolate and lightly press the nuts into the chocolate.

Melt the milk chocolate chips in the double-boiler. Drizzle the milk chocolate over the white chocolate and pecans. Sprinkle with cranberries and any extra pecans; lightly press into the chocolate.

Let cool in the fridge for 30 minutes or until chocolate is hard. Break into bite sized pieces.

Chocolate Peanut Butter Balls

We're going to Chicago next week and I wanted to bring some home-made treats to celebrate the holidays with. The Rice Krispies and chunky peanut butter gives these balls a delicious crunch!

Broccoli Potato Soup

This week I’m cleaning out the fridge from our Christmas party last Saturday. We’ll be gone next week and I want to eat up all the food before it goes bad. This is what I made from the broccoli and sour cream I had.

Shrimp and Asparagus with Pesto Totillinis

This is a quick, easy and elegant meal.

Broccoli Salad

Pretty and Tasty

In the kitchen with my brother

Spinach and Cheese Stuffed Meatballs with Angel Hair Pasta

Grilled Chicken with Rice Pilaf and Asparagus

I've never tried nuts in a rice pilaf but it really makes the dish. It adds a tasty crunch and delicious nutty flavor.

Serves 2

2 chicken breasts

Grill seasoning

1 cup of basmati rice

2 cups of chicken broth

1/4 cup pecans, or walnuts, chopped
1 large carrot, diced
1 small zucchini, diced
2 garlic cloves, minced
1-2 Tbsp parsley, minced
S&P to taste
EVOO

about 10 asparagus spears

In a medium sauce pan, sauté nuts until fragrant. Remove from pan and set aside. Add EVOO to pan and toast rice until slightly browned. Add toasted rice and chicken broth to rice cooker and cook until done. In the same pan, add more EVOO if necessary, add carrots, zucchini and garlic. Sauté until veggies are tender. When rice is done, mix in veggies, parsley and S&P.

Season chicken with grill seasoning. Grill chicken over medium heat until cooked all the way through and no longer pink in the middle.

Steam asparagus until tender.

Serve chicken with rice pilaf and asparagus.

Veggie Soup

Soup mix: lentils, barley, ABC pasta



Sauté veggies



Serve with warm, crusty bread

Herb Turkey Patties with Sauteed Leeks and Potatoes