Lemon Garlic Asparagus and Chicken Pasta

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Who needs a quick 30 minutes meal to make this week?

I know I do!  Everyone is eating healthier at the beginning of the year and our household is no exception.  We're trying to lighten up after the holiday indulgences.  I'm sure you know what I mean.  Dessert, cookies, pies, holiday stuffing and yummy food everywhere!  

So today we're talking pasta.  I love pasta, but not the carbs so much.  So switching to a pasta that is high in fiber, or higher in protein or multi-grain was a no-brainer for me.  We've been eating this type of pasta, including whole wheat pasta (trader joes's rocks!) for a few year now.  We find that they are better for you if you are going to eat carbs.  So let's make a quick and healthy pasta dish that done in 30 minutes, so it's weeknight perfect!

Choose your favorite healthier pasta for the dish.  I chose a white fiber rotini but any shape will do.  Lots of pastas are laden with heavy and/or fattening sauces, but not this one!  A small amount of butter and garlic along with some starchy cooking water is all you need for the base of this sauce.  Add in some flavoring such as lemon and you have one tasty sauce that's light in calories.  No heavy cream here!  Don't forget to add some vegetables for an extra healthy kick.  I chose asparagus which we love.  It's makes the perfect springtime meal, and the vegetable will be cheaper then as well.  For now you can use green beans or broccoli or splurge on the asparagus that's available now.

To give this dish a little more protein I added some sliced and cooked chicken breast.  I typically roast or grill extra when I'm cooking them so I have extras to throw in a salad, or pasta during the week.  Great to have on hand.  You could also use a rotisserie chicken if you choose.

What do I need to make this?  I use a good stock pot like this one, for my pasta and veggies.  I also use a heavy stainless steel skillet such as this one for pulling it all together.  A good strainer, mesh spoon, and some tongs and/or wooden spoons, and you are all set!

This dish comes to very quickly.  Dinner will be on the table in 30 minutes or less.  Enjoy a lemony bright and healthy pasta dish filled with asparagus and chicken any day of the week.

Enjoy!






Lemon Garlic Asparagus Chicken and Pasta

serves 4

8 oz. pasta rotini (white fiber or protein plus)
1 bunch asparagus 
2 Tbsp butter 
2 cloves garlic, minced 
1 large chicken breast, cooked and sliced
1 lemon
Salt and Pepper to taste 

Bring a large pot of salted water to a boil for the pasta. Add pasta and continue to boil until the pasta is al dente about 9 minutes.

Meanwhile remove the woody bottoms of the asparagus stems. Chop the remaining asparagus into 1-inch pieces.   Add the asparagus pieces to the boiling pasta the last two minutes of cooking,  Cook until they are bright green and have become slightly tender.  

Reserve 1/2 cup of the starchy cooking water, then scoop out the asparagus and place in a skillet.  Drain the pasta and set aside. 

Add the butter and minced garlic to the skillet with the asparagus and place it over medium heat. Sauté for about two minutes more, or until the garlic becomes soft and fragrant. Turn the heat to low. 

Add the pasta to the skillet and toss coated with garlic butter. Add the sliced chicken and toss to coat.  Add salt and freshly cracked pepper to taste.  Zest the lemon and add the zest to the skillet.  Add the juice of the lemon to the dish and stir to combine.  If dry add some of the cooking water to loosen up the sauce making sure all ingredients are coated.   Serve.

adapted from: Budget Bytes

This post contains affiliate links to items you can purchase, in which I get a small amount of compensation for at no cost to you. I bring you items that I actually use that are of great quality that I can pass along suggestions to you.

Cajun Pot Roast - Slow Cooker Heaven

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Winter seems to have finally come to Southern California.  

In a time where most of the country was dealing with rain and snow we've been experiencing an unusually dry and hot winter.  Like 80's hot...crazy I know.  We're tired of the heat and we crave water so that we won't be in a drought situation but the weather doesn't want to cooperate.  Finally, last week we got what they called out biggest storm of the season and we had rain.  Quite a bit I might add, and it's actually really, really cold.  

Out came the coats and the slow cookers!  Time for some comfort food to eat on a cold winter's night. 

It's March and I missed Mardi Gras, but that doesn't stop me from craving Cajun flavors.  And when I want slow cooked comfort food I always think of my Mom's Famous Pot Roast.  So I decided to turn her pot roast into a Cajun flavored one.   Meat that is tender but spiced just right, surrounded by soft flavorful vegetables.  Yum!  This Cajun Pot Roast is a twist on a classic but will have your mouth bursting with flavor and craving more!

I typically use chuck roast or sirloin, or top round roast for my cut of meat.  However, you can use your favorite cut.  To get extra flavor in your dish make sure to sear the meat prior to putting it in the slow cooker.  It makes a big difference in the flavor so don't skip this step.  

My favorite slow cooker is this one.  I've used it for a couple of years and just love it!  The size is perfect and the features make this handier than your average slow cooker.  

This dish is a definite winner and should be part of your rotation.  Make sure to fix this soon and tell me how you like it.  As I write this it's raining.  Another storm has made it's way down to So. Calif.  Although is bone chilling cold, we need the rain, and I enjoy being cozy in the house on a weekend!  Keep warm, and pull out your slow cookers.  They are top notch in my book!

Enjoy!





Cajun Pot Roast

serves 4

2 Tbsp canola oil
3 lb chuck or top round roast
1 tsp onion powder
1 tsp garlic powder
1 tsp paprika

1 tsp salt
1 tsp ground black pepper
1 tsp cayenne pepper
1/2 tsp thyme
1/2 tsp oregano
2 stalks celery, chopped
2 cloves garlic, chopped
1 onions, sliced
1 red bell pepper, sliced

1 orange bell pepper, sliced
14 1/2 oz can diced tomatoes
2 tsp tomato paste

In a large skillet or in slow cooker on sauté mode, add the canola oil until hot and sear the roast on all sides until brown.  If using the skillet remove and place meat on the bottom of a slow cooker.  

In a small bowl add all the seasonings, through oregano, and mix.  pour over meat in slow cooker.  Add sliced onion, celery, garlic, bell peppers on top of meat.  Add the diced tomatoes with their juices over the vegetables.  Add the tomato paste toward the side of the pan to blend with the juices.

Cook on low 8 hours or on high 4 hours.  Remove meat and shred or chunk and place back in the slow cooker.  Serve meat along with vegetables and sauce over mashed potatoes or rice if desired.

(This post contains affiliate links which offer me a small compensation for the purchase of products with no extra cost to you.)

Chicken and Mushroom Fricassee

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Let's make comfort food!

Let's make a skillet meal!  I'm definitely in!  It's super cold In So. Cal and I'm freezing all the time.  I went and bout a coat that was lined with Sherpa all over the inside, even the hood.  I need it.  This bone chilling cold is not making for a happy So Cal gal!  Bring me the sun, or at least some comfort food to warm me up until spring arrives.  I know I sound like a baby, saying 50's and 60's is cold, but for a native Californian, this makes me wonder how everyone living in snow states does it?  

So to keep us warm and cozy I decided to go retro and make Chicken and Mushroom Fricassee.  This is a dish from way back and actually refers to a cooking method of taking cut up meat, saute and then braise it in a wonderful white sauce.  I've added mushrooms for good measure and I must say this was so delish!!!

The best part is it is made all in one pan!  The sauce is served over the chicken and you'll have a wonderful, comforting dinner on the table in no time.

I've used chicken breasts, but thighs will work perfectly as well.  I hope you are keeping warm.  I'm wearing my jacket now, and it's nice and toasty!  This dish will keep you tummy toasty too and the whole family is sure to love it.


Enjoy!




Chicken and Mushroom Fricassee

serves 4

4 boneless skinless chicken breasts

1 tbsp. butter
1 tbsp. olive oil
1 pound baby bella mushrooms, sliced
1 medium onion, diced
¼ cup white wine
1 tbsp. flour
1 garlic clove, minced

1-1/2 cups low sodium chicken broth
⅓ cup sour cream
1 egg yolk
2 teaspoons lemon juice 

Pound the chicken breast to an even layer using a mallet. Season both sides with salt and pepper.

Heat a large skillet over medium high heat. Add the butter and olive oil and heat.  Add the chicken and cook about 4-5 minutes per side. Remove chicken from skillet and transfer to a plate.

Add the mushrooms, onions and wine to the skillet and cook for 8-10 minutes, until the liquid has evaporated and the mushrooms are browned, stirring occasionally. Add the garlic and flour, and stir.  

Add the chicken broth, scraping up any bits on the bottom.  Return the chicken to the skillet, cover  and cook until cooked through, about 8 minutes.   Remove the chicken from the pan and place on a platter.  

In a medium bowl, whisk together the sour cream and egg yolk. Add in a ladle of the hot the sour cream , whisking to temper.  Add the egg/sour cream mixture to the skillet and stir to combine.  Add the zest, juice and stir to combine.  Pour the mushroom mixture over the chicken on the platter and serve.  

Sirloin Steak Tips with Black Pepper Mushroom Gravy

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Go figure!  I've had internet connection issues all week.

We recently moved and had our new internet/cable/phone service set up and everything was running dandy for about a week.  Then BAM!  my internet connection decided to go glafunky on me and it would go on an off about every 3 minutes.  UGH!  I couldn't get anything done.  Thank god for cell phones!  Using that as a failsafe was great but try to write a blog post on a phone.  Ummmm, nope!

So the nice techy guy came out and fixed us all up!   Who would have thought that it was wireless connection problems because the house was large and service in all the rooms just wasn't happening!

So now I'm back in business which brings me to my recipe today.  Moving is a pain.  I hate it!  If I never see another box I'd be in heaven.  Seriously.  So when you have to work during the day, come home and unpack some boxes, and then MGG comes home and looks at me like "What's for dinner?"  Ugh again!  I need some quick meals.  How about some comfort food that you can make in 30 minutes?  Yaaaaaaaaaaaassssss!

Sirloin Steak Tips with Black Pepper Mushroom Gravy

Let's do some sort of steak and gravy over mashed potatoes.  Sounds good and comforting to me!  Now, I've made several versions of steak tips before such as my Beef Stroganoff with Horseradish Sour Cream and my Beef Burgundy Stew, however I wanted something similar but fast!  How about a 30 minute meal?  Yes, you can have a delicious, succulent dish of steak tips smothered in a black pepper mushroom gravy in just 30 minutes.  Oh man!  Just give me the bowl already!

The trick is to buy a sirloin steak and cut it yourself into cubes.  Cook it until it is medium so that it remains juicy and tender, then make the black pepper mushroom gravy.  Simple as that.  Oh, and use leftover mashed potatoes, or buy some.  So much quicker.  You want nice hot potatoes on the bottom so they soak up all that meaty, juicy gravy.  The flavors are to die for.

So as promised this was done in 30 minutes.  MGG was a happy camper and all turned out right in the world.  Internet connection included!

Enjoy!





Sirloin Steak Tips with Black Pepper Mushroom Gravy

1 pound top sirloin steak, cut into 3/4-inch pieces

1 tablespoon butter

2 tablespoons finely chopped shallots

1 (8 oz) package pre-sliced baby bella mushrooms

1 teaspoon minced garlic

1 tablespoon low-sodium soy sauce

3 tablespoons flour

1 1/2 cups low-sodium beef broth

1/2 teaspoon black pepper

1/4 teaspoon salt

3 fresh thyme sprigs

Hot cooked mashed potatoes

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add steak and sauté for 5 minutes, browning on all sides. Remove from pan to a plate and keep covered.

Melt butter in the skillet over medium-high heat. Add shallots and mushrooms and cook for 4 minutes, stirring often.   Add garlic and cook for 30 seconds. Stir in soy sauce. Sprinkle flour over mushroom mixture.  Cook 1 minute, stirring constantly. Gradually add broth, stirring constantly.

Add the pepper, salt, and thyme sprigs. Bring to a boil and cook 2 minutes or until thickened. Return beef and any juices back to the skillet.  Continue to cook another 1-2 minutes or until thoroughly heated. Discard thyme sprigs.

Serve over hot mashed potatoes.

Slow Cooker Guinness Irish Beef Stew

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A truly classic Guinness Irish Beef Stew, made long and slow with a touch of Irish beer, just like the women of Ireland did so long ago!

It's about that time of year when we celebrate all things Irish!

I've never been to Ireland though it is certainly on my bucket list.  My great-grandmother was a migrant as a young girl from Ireland to Oklahoma and her parents participated in the famous Cherokee Strip Land Run of 1893 to stake a homestead claim for land.  We think the strong persistence of the Irish people in my family tree deserve celebrating this St Patrick's Day!

St Patrick's Day is actually a day of feasting, celebrating the arrival of Christianity in Ireland and the heritage and culture of the Irish.  You don't have to be Irish to take part, everyone is Irish on St. Patrick's Day!    So if you plan on having a feast at home this year I have the dish for you!

SLOW COOKER GUINNESS IRISH BEEF STEW

We just love a good stew and Irish stew is hearty and comforting.  This version has all the traditional ingredients with an added touch of Guinness beer for a jazzed up version.  The major plus is that it is made in the slow cooker.  You can come home to a mouthwatering meal that is just irresistible!

It's full of big chunks of meat and vegetables with a hint of Guinness flavor in the broth.  Pair this with my Pioneer Spotted Dog (Irish soda bread) for one fantastic meal, and the perfect way to celebrate!

Enjoy!





Slow Cooker Guinness Irish Beef Stew

1 1/2 lb lean beef stew meat
1 tsp kosher salt
1 tsp ground black pepper
3 large russet potatoes, peeled and cut into large chunks
3 large carrots, peeled and cut into 1 inch pieces
½ large yellow onion, chopped
2 cloves garlic, minced
1 1/2 tablespoon tomato paste
2 1/2 cups beef broth
1 cup Guinness Extra Stout
Salt & pepper to taste

Saute meet either in your slow cooker (if available) or in a large skillet, add 2 tablespoons of oil and just brown meat over medium high heat, about 5 minutes. Season with salt and pepper as it browns.

If browning in the skillet add beef to the slow cooker.  Add potatoes, carrots, onion, garlic and tomato paste to the slow cooker.  Then add the Guinness (including any foam that has formed) and the broth.  Stir to mix slightly.  Place lid on the slow cooker and set on high 4-5 hours or low 7-8 hours.  Taste for seasoning and add additional salt and pepper if needed.  Serve hot.

Slow Cooker Classic Pot Roast with Garlic Thyme Gravy

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It's a new year and everyone is looking toward eating healthy.  Did you make that resolution again?  It's one I strive toward each year (sometimes I'm better than others, but it's a work in progress!)  So whether your hitting the gym or taking some long walks, let your slow cooker do the cooking and help you get dinner on the table quickly.  

Today we're making a simple, delicious and healthy recipe (low calorie/low carb) which can be prepped before you leave in the morning.  After work, or a day of running errands or attending the kids sports activities, dinner’s ready with just a few finishing touches

I have to say that Pot Roast is a good 'ole All-American dish.  There is always something comforting about meat and potatoes and a roast braised in a wonderful sauce takes it over the top!

Nothing compares to my Mom's Famous Pot Roast which braises in the oven, slow and low, for hours.  It's the best, but this Slow Cooker Classic Pot Roast with Garlic Thyme Gravy is a great variation on a classic.

I found this wonderful recipe in my Cuisine at Home, Slow Cooker Menus magazine and knew right away it would be a winner.  The best thing about it...made in a slow cooker. Um hello?  Easy...!  The best part about the dish is the gravy that it makes.    The flavors of garlic, thyme, wine, and beef broth lend a whole other dimension to this post roast, elevating this to a company worthy meal!  I would say this is an Italian take on a pot roast.

SLOW COOKER CLASSIC POT ROAST WITH GARLIC THYME GRAVY

You need a good sized 4-6 qt slow cooker for this recipe.  I've mentioned many times that my favorite slow cooker is the Breville Risotto Plus which I used today.  It's such a convenience with all the different functions it has.  This recipe calls for browning the meat in a skillet, place it in the slow cooker, and then deglaze the skillet and add the gravy ingredients before adding to the slow cooker.  Since my slow cooker has a sauté feature I used that instead of a separate skillet, allowing me to do all these steps in my slow cooker.  Easy to do, and less clean up! Follow my lead if you have a multi-cooker and if you don't (get one!) follow the directions below in the recipe.

Kitchen Tip: #1 (by Cuisine at Home)  Boneless beef chuck roast is ideal for this recipe; the tough meat becomes tender and succulent when cooked with moisture for a long time. Trim away as much fat as possible to keep the sauce from becoming greasy.  #2 This dish has a distinct wine flavor.  If you don't enjoy that flavor or are serving kids, you can omit it and substitute with additional beef broth.  #3 To prep ahead, cut the vegetables the night before and place them in a bag in the frig.

Out of the slow cooker comes a succulent piece of roast that just falls apart with a fork.  Tender onions, celery and carrots that have soaked in the delicious gravy are perfect on the side.  We served this with a side of mashed potatoes and used the gravy over both the meat and the potatoes.  I loved this dish but think that a red wine might give it a more full bodied flavor.  I'll try that variation next.  You choose which ever you like best and let me know what you think.

Enjoy!






Slow Cooker Classic Pot Roast with Garlic Thyme Gravy

adapted from Cuisine at Home Slow Cooker Menus
serves 6

Preparation time: 30 minutes
Cooking time: 4–5 hours (high heat) 8–9 hours (low heat)

3 Tbsp. vegetable oil
1 3–4 lb. boneless beef chuck  roast, trimmed, seasoned with salt and pepper
1/4 cup all-purpose flour
2 Tbsp. tomato paste
1/2 cup dry white wine
11/2 cups low-sodium beef broth
1 Tbsp. Worcestershire sauce
2  cups sliced onions
6 medium carrots, peeled and cut into 2- to 3-inch pieces (I used baby carrots)
3 large celery ribs, cut into  2- to 3-inch pieces
6 cloves garlic, chopped
3–4 sprigs fresh thyme
2 bay leaves

Heat oil in a sauté pan over medium-high heat. Brown roast on all sides, 10 minutes total. Transfer roast to a 4- to 6-qt. slow cooker. Stir flour into pan; cook 1 minute. Add tomato paste and cook 1 minute more.

Deglaze sauté pan with wine, cooking until liquid evaporates. Stir in broth and Worcestershire; bring mixture to a simmer, scraping up any browned bits.

Transfer broth mixture to the slow cooker; add onions, carrots, celery, garlic, thyme, and bay leaves. Cover and cook until meat is fork-tender, on high-heat setting for 4–5 hours or on low-heat setting for 8–9 hours. Discard thyme sprigs and bay leaves before serving.

Nutrition:  Per serving: 427 cal; 15g total fat (4g sat); 100mg chol; 251mg sodium; 15g carb; 2g fiber; 53g protein

Mother's Butter, Tomato & Onion Sauce

Being a foodie lover I'm also a knowledge junkie.

I confess that I love taking cooking classes.  You may think you know everything, but there is SO MUCH to learn from other chefs.  Even if it is just a technique or a tip that makes something simpler, or just makes things make sense.  It's worth it to always seek to enhance your knowledge about a subject.  

Recently I been taking classes online through Craftsy.  Have you heard of them?  They are wonderful online classes with various subjects, one being cooking.  So browsing the class topics I decided to purchase one by the famed chef Guliano Hazan on Classic Italian Pasta Sauces: Meat and Tomato.  

 (Excuse the messy bowl, I tossed the pasta and sauce in this bowl and should have swapped it out...but I was too impatient and hungry!)

The classes are videos taped in segments that you can watch at your own pace, rerun, and even have discussions with class participants and the chef himself.  I must say it is wonderful!  I learned so much more about making pasta sauces than I never knew before.  


Today I'm sharing the first sauce I made from the class.  It's called Mother's Butter, Tomato & Onion Sauce.  It's just that.  Tomatoes cooked with butter and an onion.  It's cooked down into a fabulous rich sauce that's best served over an egg pasta.  Try looking in the artisan section of the pasta aisle for something like egg fettuccine.  One other item he suggests is that you use San Marzano canned tomatoes (real San Marzano tomatoes) such as a brand like Cento.  Both are easily found in the grocery store, but if you can't find them, substitute with the best that you can find.   Since the ingredients are so few it is important that they be of the best quality to allow the flavors to shine.

This sauce is like comfort heaven!  I hope you try it and let me know how you liked it.  I also hope you check out Craftsy, I think it's a great site.  I can't wait to try one of Peter Reinhart's bread classes next!

Note:  This is not sponsored, I am just sharing my opinion of a site I came across that I think you would like.


MOTHER'S BUTTER, TOMATO & ONION SAUCE
From Hazan Family Favorites by Giuliano Hazan
Serves 4 people

INGREDIENTS
• 3 cups (31 ounces/907 g) canned whole peeled tomatoes with their juice
• 5 tablespoons (2½ ounces/75 g) butter
• 1¼ teaspoon salt
• 1 medium (6 ounces/ 170 g) sweet yellow onion
• Tagliolini made with 3 eggs and 2¼ cups flour (or 12 ounces dry store-bought narrow noodles)
• 1/3 cup (11/3 ounces/57 g) freshly-grated Parmigiano-Reggiano

1. Coarsely chop the canned tomatoes. Trim both ends of the onion, peel it and cut in half lengthwise.

2. Put the tomatoes, butter, onion and salt in a 4 to 5-quart (3.8 to 4.7 L) saucepan and place over medium heat. When the tomatoes begin to bubble, lower the heat to a slow but steady simmer. Cook, stirring every 10 to 15 minutes until the tomatoes are no longer watery and the sauce has reduced, 45 minutes to 1 hour. When the sauce is done the butter will have separated from the tomatoes and there should not be any liquid left.

3. When the sauce is ready, fill a pot for the pasta with about 6 quarts (5.67 L) of water, cover, and place over high heat. When the water boils, add 2 tablespoons salt to the boiling pasta water, put in the tagliolini, and stir until all the strands are submerged. Cook until al dente. When the pasta is done, drain well, toss with the sauce and the grated Parmigiano-Reggiano. Serve at once.

Slow Cooker Meal: Mediterranean Beef Stew

Don't you just love one pot meals?  I sure do. 

I find that I'm loving my slow cooker more and more as I find new ways to cook delicious meals in it.  This one is perfect as a weeknight meal since it cooks all day long, and it's done when you get home.

It's such a hearty and comforting meal to share with the family during the cold evenings.  Not that we are really having them here but I'm pretending we are, and cooking like we are!

This is another healthy dish using lean meat and a variety of vegetables to make a savory stew.  We just loved it!  I served it over rice cause I was feeling ricy that day, but it would be just perfect over pasta as well.  Ok, go wild and serve over polenta or mashed potatoes even!  

Served with a nice Italian salad and some crusty bread, you will love this dish.

Enjoy!

 
Mediterranean Beef Stew

Makes: 6 servings 

1 1/2 pounds lean beef stew meat, cut into 1-inch pieces
1 tablespoon olive oil
3 medium carrots, cut into 1/2-inch slices
1 medium yellow bell pepper, seeded and cut into 1-inch pieces
1 medium onion, cut into thin wedges
2 cloves garlic, minced
1 teaspoon dried Italian seasoning, crushed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 14 1/2 ounce can diced tomatoes, undrained
1/2 cup lower-sodium beef broth
1 1/4 cups zucchini, halved lengthwise and cut into 1/4-inch pieces (1 medium)
cooked pasta or long grain rice

In a large skillet brown meat, half at a time, in hot oil over medium-high heat until brown. Drain off fat. Transfer meat to a 3 1/2- or 4-quart slow cooker. Add carrots, bell pepper, onion, garlic, Italian seasoning, salt, and black pepper. Pour tomatoes and broth over mixture in cooker.

Cover and cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3 1/2 to 4 1/2 hours. When done, place on the high-heat setting and stir in zucchini. Cover and cook for 30 minutes more.

Serve over pasta or rice.