August 3, 2015

Menu Monday Link Up & Chicken and Mushrooms in Garlic White Wine Sauce

Hey, there! I hope you had a great weekend! Ours isn't quite over yet, and so I'm not ready to make my menu or grocery list for the week. Instead I'm here sharing one of the new recipes I tried last week for Menu Monday!

If you're interested in linking up your menu for the week, or even just a recipe you've tried that you think others might like to add to their menu, link it up down below! Don't forget to add a link back to the link up or the graphic you see above to your post so your readers can join in the fun too!

This Cooking Light Chicken and Mushrooms in Garlic White Wine Sauce was fantastic and pretty easy to put together. I skipped the white wine, because I thought it would be a waste to open a whole bottle and only use 1/2 cup, so I used Marsala (which is the Pantone 2015 color of the year, by the way!) instead because I already had it.

I will definitely be making this again really soon!

Chicken and Mushrooms in Garlic White Wine Sauce

recipe source

4 ounces uncooked medium egg noodles
1 pound skinless, boneless chicken breast halves
2 tablespoons all-purpose flour, divided
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
2 tablespoons olive oil, divided
1 tablespoon minced fresh garlic
1 (8-ounce) package presliced exotic mushroom blend (such as shiitake, cremini, and oyster)
1/2 cup dry white wine
1/2 cup fat-free, less-sodium chicken broth
1 teaspoon chopped fresh tarragon 1/4 cup shaved Parmesan cheese

1. Cook noodles according to package directions, omitting salt and fat. Drain and keep warm.

2. Cut chicken into 1-inch pieces. Place chicken breast halves in a shallow dish. Combine 1 tablespoon flour, 1/4 teaspoon salt, and 1/8 teaspoon pepper, stirring well with a whisk. Sprinkle flour mixture over chicken; toss to coat.

3. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken to pan; sauté 4 minutes or until browned. Remove chicken from pan. Add remaining 1 tablespoon oil to pan. Add garlic, tarragon, and mushrooms to pan; sauté for 3 minutes or until liquid evaporates and mushrooms darken. Add white wine to pan; cook 1 minute. Stir in remaining 1 tablespoon flour; cook 1 minute, stirring constantly. Stir in broth, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper; cook 1 minute or until slightly thick, stirring frequently.

4. Return chicken to the pan. Cover and simmer 2 minutes. Uncover; cook 1 minute or until chicken is done. Stir in noodles; cook 1 minute or until thoroughly heated. Place about 1 1/2 cups chicken mixture on each of 4 plates; top each serving with 1 tablespoon cheese.

Now it's your turn! Link up your menu or favorite dinner recipe below! 

July 30, 2015

Recipe: Grilled Ginger-Sesame Chicken Salad

I've got a fantastic salad for you today that is as simple to prepare as you need it to be! You can easily sub the cabbage and carrots for the pre-chopped variety if you're in a rush, but please don't skimp on the home made dressing and marinade -- it makes all the difference in this recipe!

Funny little story: Sometimes Owen like's to help me gather ingredients before I cook dinner. When we made this salad recently I was reading down the list of what we needed and when I got to the hoisin Owen heard "poison", and the look on his face was priceless.  He said, "Poison? What?!" I explained to him it was just a sauce with a similar sounding name and that our chicken and salad were totally safe!

recipe source

marinade & dressing
1/4 cup soy sauce
3 Tbsp fresh ginger, peeled and finely chopped
1/4 cup canola oil
2 Tbsp hoisin sauce
1 Tbsp sesame oil
1 tsp sriracha sauce
1 tsp kosher salt
2 large chicken breasts, boneless and skinless
1/4 cup red wine vinegar
1/4 cup finely chopped green onions (white and green parts)

1 lb Napa cabbage, very thinly sliced
2 carrots, grated
3 green onions, thinly sliced and cut on the diagonal
2/3 cup freshly cut cilantro leaves, coarsely chopped
1/2 cup slivered almonds, dry toasted
1 tsp white sesame seeds, toasted
1 tsp black sesame seeds, toasted

Marinade. Whisk together the soy sauce, ginger, canola oil, hoisin sauce, sesame oil, sriracha, and salt to make the marinade. Put the two chicken breasts in a gallon sized zip-top bag and add 3 - 4 Tbsp of the marinade to the chicken. Note** - You are going to reserve the rest of the sauce that we just made (the part that is still in the mixing bowl). It will become the dressing later, and it should never touch the raw chicken. Squeeze the air out of the bag so that the marinade comes into contact with the meat. With a meat pounder (or heavy pan, or empty bottle), pound the breasts to a uniform thickness. This will allow them to cook more evenly and also help tenderize the meat. Allow the flattened chicken breasts to marinade 30 minutes.

Dressing. To the reserved marinade, add in the 1/4 cup each of red wine vinegar and sliced green onions. Now we have the dressing.

Grill the chicken. To a hot grill pan (yes, an outdoor grill or 'regular' pan is fine), add the marinated chicken breasts. cook them about 4 minutes per side or until there is no signs of pink and juices run clear when pierced with a small, sharp knife. Transfer the chicken to a cutting board and allow them to rest 15 minutes. Please don't cut them right away... all the juices will run out leaving you with dry meat! After the 15 minutes, you will cut them crosswise into 1/4" inch thick slices.

Salad. In a large bowl, add the cabbage, carrots, green onions, cilantro, half of the sesame seeds, and half of the almonds. Add the chicken and mix together. Add just enough of the dressing to coat the salad lightly and toss together.Serve. Distribute salad to 4 - 6 plates. Re-whisk the dressing and drizzle a little over each salad. Garnish with the remaining almonds and sesame seeds on each salad.


July 28, 2015

Baby Sullivan #2 - 21 Weeks

How far along? 21 weeks!

Baby's size: About 10 1/2 inches long, about as long as a carrot.
Maternity clothes? Some, mostly just a few tees, tanks and leggings mixed with regular clothes. I'm going to need less this time around since I'm not going to work each day. My Maternity Stitch Fix came last week and I was sorely disappointed. I didn't even considering keeping any of it before putting it right back in the box and mailing it back.

Stretch marks? Not yet, although I did get a few with Owen, so it's probably just a matter of time. 

Sleep: Rough! I wake up briefly a handful of times each night as I try to get comfortable. I pulled a muscle last week (I'm pretty sure it happened in my sleep because I don't remember pulling it) and it was seriously uncomfortable to sleep with. It's healing now thank goodness.

Best moment this week: Making some purchases for the boys' room!

Miss anything? Wearing bathing suit! I'm avoiding it like the plague.

Movement: All the time! Sitting, standing, laying down -- it seems like this baby is always on the move!

Food cravings: This week I'm all about the salty foods and still craving lots of water. I used to be fine having toast and peanut butter for breakfast, but lately I need eggs and toast to get going on the right foot. If I don't have something salty / savory for breakfast I end up way hungrier by lunch.

Anything making you queasy or sick: No, I'm feeling pretty good! The 2nd trimester is the sweet spot! 

Gender: A sweet little baby boy!!

Symptoms: I'm feeling a lot of pressure at the end of the day. I asked about it at my doctor appointment last week and the doctor (not mine, since she is on vacation) said it's totally normal to feel pressure this early for a second pregnancy and it just means our baby is getting bigger and bigger.

Mood: Good! I'm grateful for this baby and feel so blessed to be raising a family with Keith.

Looking forward to: Meeting this baby! We've got about 4 months left and I know they're going to fly by.

Are we ready?: Not really, but we've ordered Owen's new bed, which should come in the next week or so, and the bedding, and some art for the walls that came last week, so we're getting there. I'm working on a post to share soon on what we hope it will look like, although I'm realizing now that it's going to be an even tighter squeeze than I thought!

We still haven't decided on a name, and I don't see us rushing to make a decision just yet, although I'm eager to order some cute personalized baby items.... I can totally see why some people wait until they meet their baby before settling on THE name. When we do pick a name we've decided to keep it to ourselves until he is born.

How is Owen adjusting?: Great! Lately he's been talking a lot about hiding his smaller toys from the baby so he doesn't put them in his mouth. I like to believe he's more concerned about the safety of his little brother than of his toys, but I'm probably wrong!
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