Showing posts with label Milk. Show all posts
Showing posts with label Milk. Show all posts

Thursday, March 6, 2014

Copycat: Garlic Herb Chicken con Broccoli

The Garlic Herb Chicken con Broccoli dish at the Olive Garden used to be one of my favorites to order.  The combination of the herbs with the garlic, pasta that holds the yummy cream sauce and the broccoli was just outstanding. 

Naturally, since I like to try to make things at home, when I found this copycat version from Rumbly in My Tummy, I decided to give it a try. 

We really liked it!  Although it’s not exactly like the original, it was tasty and felt like a fancy meal made at home. 

Copycat Garlic Herb Chicken con Broccoli – Adapted from Rumbly in My Tummy

Ingredients

  • 1 T olive oil
  • 4 boneless skinless chicken breasts, sliced into tenders
  • 1 tsp. basil, divided
  • 1 tsp. oregano, divided
  • 1/4 tsp. + 1/2 tsp. minced garlic, divided
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1/4 C white whole wheat flour
  • 6 oz. small pasta (we used shells, but Orecchiette is recommended)
  • 1/3 C whipping cream
  • 2/3 C half and half or whole milk
  • 1 T corn starch
  • 1 T chicken broth
  • 16 oz. frozen or fresh broccoli florets
  • Parmesan cheese, for garnish

Directions

In a large skillet heat olive oil over medium heat.  Meanwhile, season the chicken breast pieces with 1/2 tsp. basil, 1/2 tsp. oregano, salt and pepper. 

Sprinkle up to 1/4 C white whole wheat flour over the chicken breasts to coat.  Place each chicken breast piece into the frying pan and cook about 2-3 minutes before flipping. 

Continue to cook until the internal temperature reaches 180 degrees, flipping as needed. 

Meanwhile, boil the pasta according to package directions.  In the final 3 minutes, add the broccoli.  Drain and set aside.

In the same pan as you boiled the pasta, mix together 1/3 C whipping cream, 2/3 C half and half or milk, 1/2 tsp. basil, 1/2 tsp. oregano, salt and pepper.  Stir well.  Mix 1 T chicken broth with 1 T corn starch and stir until cornstarch is dissolved.  Slowly, heat the milk and cream mixture to a slow boil, stirring constantly.  Pour in the corn starch mixture to thicken the sauce.  Remove from the heat.

Stir in the pasta and broccoli to the sauce. 

To serve, place a spoonful of pasta on a plate and layer a piece of chicken over the top.  Garnish with Parmesan cheese. 

Enjoy!

Thursday, November 7, 2013

Cream of Mushroom Soup

With Thanksgiving just around the corner, many recipes call for canned cream of mushroom soup. 

I recommend, making it yourself instead. 

It doesn’t take that long and the flavor – wow.  You won’t want to go back to the can. 

This has been our go-to recipe for years, and although I’ve shared it here before, I thought new readers, especially, might be interested in this recipe. 

Cream of Mushroom Soup – Finding Joy in My Kitchen

Ingredients

  • 4 oz mushrooms (fresh & sliced, or sliced from a can)
  • 1 T minced onion
  • 1/2 C chicken broth
  • 1/2 C milk
  • ~2 T corn starch
  • salt & pepper, to taste

Directions

Begin by preparing your mushrooms.  Wash, slice and place in a small saucepan, heating until liquids are evaporated.  If you are using canned mushrooms, skip that step and just drain the mushrooms and add them to a small saucepan. 

Meanwhile, mix together 1/2 C chicken broth with 1 1/2 T corn starch.  Stir well until corn starch is dissolved.  Add in milk and minced onions and mix well. 

Slowly, while stirring constantly, add the cornstarch mixture to your small saucepan.  Reduce heat to medium and stir constantly until the mixture begins to bubble (you may need to increase the heat a little bit) and thicken*.  Stir for 1-2 minutes and then remove from the heat.  Season with salt and pepper.

*Note: If your soup does not thicken to your liking, take the remaining 1/2 T corn starch and mix it with 1 T cold water.  Stir well, and slowly drizzle it into the soup mixture while it’s still on the burner.  Once again, stir constantly during this process, just like you would thickening gravy. Continue until the desired thickness is reached.

 

Store in the refrigerator for up to 1 week, or use right away. 

Enjoy!

Recipe makes roughly 8 oz. 

Monday, September 2, 2013

Mini Doughnut Ice Cream

The state fair is going on in our area right now – it’s extremely well attended, and it’s known for, well, being one of the best state fairs in the country. 

Of course, the food is a huge draw at the fair.  Unless you have food allergies.  Then, you recreate the food at home. 

New this year was a mini doughnut batter ice cream.  It sounded amazing.  Now, I have no idea how to make a mini doughnut batter, but I can make ice cream and doughnuts! 

So, to celebrate the last day of the fair, Labor Day, and the official end to summer, here’s a scoop of Mini Doughnut Ice Cream just for you.

Mini Doughnut Ice Cream  - Inspired by the State Fair

Ingredients

  • 1-2 cinnamon sugar doughnuts (I used this recipe base)
  • 1 1/2 tsp. cinnamon
  • 3/4 C sugar
  • 2 C whole milk
  • 1 C half and half
  • 1 C whipping cream

Directions

Begin by making (or purchasing) doughnuts.  We made our favorite buttermilk doughnuts and rather than glaze them we brushed melted butter on the doughnuts and rolled them in cinnamon sugar. 

Then, I took 1-2 doughnuts and broke them apart into small pieces.  I flash frozen these pieces by arranging them on a cookie sheet and placing them in the freezer for about 20 minutes. 

Meanwhile, mix together 3/4 C sugar with 2 C whole milk, 1 C half and half and 1 C whipping cream.  Sprinkle in the 1 1/2 tsp. cinnamon. 

Whisk all these ingredients together. 

Pour into the freezer bowl of your ice cream maker. 

Make according to your manufacturers directions. 

When the ice cream is ready, scoop into a large container and stir in the frozen doughnut bits. 

Cover and freeze for 3-4 hours and then serve.  Store leftovers in the freezer. 

Enjoy!

Thursday, August 29, 2013

Banana Blueberry Baked Oatmeal

This recipe is perfect for a back to school morning.  Make it the night before and either bake it then, or bake it in the morning.  Double the batch and you can freeze leftovers as a easy grab-and-go breakfast during the week. 

Loaded with wholesome oats and flavorful bananas and blueberries, you are sure to enjoy this version of one of our favorite breakfasts!

Banana Blueberry Baked Oatmeal

Ingredients

  • 1/2 C applesauce, unsweetened
  • 1/2 C brown sugar (no need to pack this one)
  • 1 egg
  • 3 C oats (quick or old fashioned, or a mix)
  • 2 tsp. baking powder
  • Pinch of salt
  • dash of cinnamon
  • 1 C milk (add 1/4 C milk if you make the night before)
  • Splash of vanilla
  • 1/2 C fresh or frozen blueberries
  • 1-2 medium bananas

Directions

In a large bowl combine 1/2 C applesauce, 1/2 C brown sugar and 1 egg.  Stir well.  Add in 3 C oats, 2 tsp. baking powder, a pinch of salt, a dash of cinnamon and 1 C milk.  If you are making this the night before and not baking it immediately, add an additional 1/4 C milk.  Stir in a splash of vanilla. 

Carefully stir in the blueberries.  Then, slice up your banana(s) into thin slices. 

Lightly grease a 9x9 glass baking dish and arrange 1/3 of the banana slices on the bottom of the dish. Pour half of the oat mixture over the top.  Then arrange 1/3 of the slices of banana over the top of the oats.  Top with remaining oat mixture.  Arrange bananas over the top. 

If you are baking immediately, place the baked oatmeal in an over heated to 350 degrees F and bake for 35-40 minutes until the center is set.  If you are not baking right away, cover and refrigerate overnight until you are ready to bake.  Place the pan in a cold oven and then turn the temperature on to bake and bake at 350 for 35-40 minutes until warmed throughout and the center is set. 

Serve warm, sliced or in a bowl with milk. 

Enjoy!  

This would also make a great after school snack cake!

Tuesday, May 14, 2013

Fajita Pie with Tortilla Crust

For those of you long-time readers of Finding Joy in My Kitchen, this fajita pie recipe likely comes as a surprise.  We don’t eat a lot of Mexican-type foods here as Frog Prince is not a big fan of cilantro, salsa or black beans. 

But, all that aside, Frog Prince enjoyed this dinner quite a bit. 

In fact, he said I could make it again, even with the black beans! 

Even better - this dinner was so simple to put together and it was in the oven in less than 10 minutes! 

I need more go-to dinners like this one for nights that just don’t work out as planned.  Having this one on the list is a nice change from our traditional rice cooker mac and cheese, or quick spaghetti

Hope you find this dinner quick and enjoyable too. 

Fajita Pie with Tortilla Crust – Adapted from My Biscuits are Burning

Ingredients

  • 1 (10-inch) burrito sized tortilla; or 2-3 fajita sized tortillas
  • 1 medium bell pepper, orange, red or yellow
  • 1/2 medium green bell pepper
  • 1 T minced onion
  • 1 medium tomato
  • 1/2 C black beans
  • 1/2 tsp. paprika
  • 1/4 tsp. chili powder
  • 4 oz. cheddar cheese
  • 2 eggs
  • 3/4 C white whole wheat flour
  • 1 tsp. baking powder
  • 1 C milk
  • salt & pepper, to taste
  • 1/4 C finely chopped spinach

Directions

Begin by lining the bottom of a lightly-greased 9-inch pie plate with your tortilla(s).  If you have smaller sized tortillas, just use 2-3, torn in half to fill the bottom of the pie plate and slightly up the sides. 

Finely chop 1 medium bell pepper (colored), 1/2 medium green bell pepper, and 1 medium tomato. 

Toss with 1 T minced onion and some pepper. 

Add in 2 oz of cheddar cheese, shredded.  Stir well.

Spread the mixture on the bottom of the tortilla-covered pie plate. 

Arrange black beans over the top. 

Sprinkle with paprika and chili powder. 

In the same bowl, mix together 3/4 C white whole wheat flour with 1 tsp. baking powder.  Stir well.  Then, add in 1 C milk and 2 eggs.  Whisk well until blended.  Add salt and pepper, a few dashes of each. 

Add in finely chopped spinach. 

Carefully pour the milk mixture over the veggies in the pie plate. 

Top with remaining 2 oz of cheddar cheese, shredded. 

Bake at 450 for 25-27 minutes until center is set and cheese is browned. 

Allow the tortilla pie to sit for 5 minutes before serving. 

Serve with salsa, if desired. 

Enjoy!

Monday, May 6, 2013

Creamy Cauliflower Zucchini Rice

This creamy rice makes a fantastic side dish. 

Brown rice.  Creamy garlic cauliflower. Shredded zucchini.  Parmesan cheese. 

I can guarantee you’ll enjoy this one!

Creamy Cauliflower Zucchini Rice – Inspired by Lindsay at Pinch of Yum

Ingredients

  • 2 C brown rice, uncooked
  • 4 C chicken broth
  • 1 tsp. minced onion
  • 1 medium zucchini
  • 16 oz. fresh or frozen cauliflower
  • 1 tsp. minced garlic
  • splash of milk
  • 1/2 T butter
  • 1/4 C Parmesan cheese, plus additional for garnish
  • salt and pepper

Directions

Begin by combining 4 C chicken broth with 2 C brown rice in the base of your rice cooker.  Add in 1 tsp. minced onion.   Place the cauliflower in the steamer basket.  Cook the rice while steaming the veggies simultaneously, for about 20 minutes.  

Meanwhile, shred the zucchini. 

When the cauliflower is tender, transfer it to your blender.  I used our immersion blender, and pureed the cauliflower in two batches. 

Puree until smooth, adding a splash or two of milk, as needed.  Then, season with salt and pepper.   

In a large saucepan, melt 1/2 T butter.  Add in minced garlic and sauté until the garlic smells amazing. 

Add in the zucchini, and sauté for 3-4 minutes until the zucchini is softened. 

Add the pureed cauliflower to the zucchini garlic mixture. 

Then, stir in the cooked rice. 

Add in some milk to achieve your desired creaminess.  Then stir in 1/4 C Parmesan cheese. 

Garnish with extra Parmesan cheese. 

Serve warm. 

Enjoy!

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