Kats’ Kitchen

Roasted Spaghetti Squash with Parmesan and Mushrooms May 5, 2016

Filed under: Miscellaneous,Side Dish,Uncategorized — stacielk @ 7:00 am
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I randomly purchased Squash Spaghetti Squash at the store.  It sat on my counter for a week or two.  Sometimes I do that.  Buy something with no plan to make anything specific.

I saw it every time I went in my kitchen (which is lot!) until a day came that I decided to search for a recipe and throw something together.  I also had spinach and mushrooms to use up that day (which I love) and added those ingredients in my search.

I found this Roasted Spaghetti Squash with Parmesan and Mushrooms, threw it together fairly quickly and had a delicious lunch!  It was light and full of flavor.

I will make it again, when I decide to randomly buy another spaghetti squash.  I do like to plan, although I like to be spontaneous also…sometimes it’s easier to buy a bunch of stuff I enjoy eating or want to try cooking with and do exactly what I did here.

 

 

Chicken Stroganoff November 16, 2012

Filed under: Chicken — stacielk @ 7:00 am
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This dish was on my menu for this week.  I am going to be honest and tell you, the morning before making it, I read through the recipe and backed out of making it.  Because it didn’t sound good, didn’t think my family was going to like it at all, thought it was going to be a red sauce (not that I don’t like red sauces…), not really exactly sure why, but I had another meat pulled out of my freezer…and then…I talked myself back into it, mainly because I purchased a few of the ingredients especially for this dish and wasn’t sure what I was going to do with them if I didn’t make it.  So, I made my way back to my basement freezer to return the ‘replacement’ meat and pull out some chicken.  In the end, I am glad I ended up making it!  It was very tasty!  I should have been a bit more patient with the sauce as I didn’t wait quite long enough for it to thicken so it was a bit soupy, but not unedible!  A great side with this is mashed potatoes, rice or some kind of pasta.  Enjoy!

Chicken Stroganoff

2 T olive oil

1 medium yellow onion, sliced

1 bell pepper, any color, sliced

8 oz mushrooms (or small can, sliced)

4 boneless chicken breasts, cut into strips

1 cup dry white wine

1 cup chicken broth

2 T bbq sauce

1 tsp worcestershire

2 T dijon or spicy brown mustard

1 tsp hot sauce (I omitted)

1/2 cup sour cream

Heat 1 T oil in large saucepan over med heat.  Add onions, peppers and mushrooms.  Cook until soft and salt and pepper to taste.  Remove from pan.

Add 1 T oil to pan and add chicken strips.  Season with salt and pepper to taste and cook until golden brown and cooked through.  Add to vegetables.

Pour wine, broth and any liquid accumulated in the veggie/chicken bowl back into the pan and bring to boil scraping bottom of pan.  Add bbq sauce, worcestershire, mustard and hot sauce, whisking until smooth.  Reduce to half (this is where you need to be patient, it could take a bit of time!) and sauce is slightly thickened.  Reduce heat and whisk in sour cream careful to not boil.  Add chicken and eggies back to pan and simmer until heated through.  Serve with pasta, potato or rice.

Recipe from Tried & True

 

Creamy Chicken and Rice with Steakhouse Wheat Bread September 26, 2012

Filed under: Bread,Chicken — stacielk @ 7:00 am
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This is what I had for supper last night!  Two new recipes with much success!  Let’s start with the main dish.  It was a Creamy Chicken and Rice (casserole).  Pretty simple to make, I added an extra step for myself by making homemade cream soup using my friend’s recipe from Favorite Family Foods.  You can find it here.  Overall the casserole baked up nicely.  I doubled the cracker/butter topping to add a bit more topping, because that is my favorite part of casseroles like these.  (sorry no pic of the dish, I can never take appetizing looking casserole pictures anyway :)

As for bread to serve with this dish, I was stumped.  I have recently made Honey Wheat Rolls, French Bread (without bread machine), French Bread (with bread machine) and Homemade Dinner Rolls.  All recipes I have made time and time again.  I was ready to try something new and a recipe for steakhouse bread came to mind.  A recipe I marked probably 6ish years ago, but ended up tossing it.  So I went to the handy-dandy internet and searched for a recipe and sure enough, allrecipes.com did not fail.  It was delicious.  A  nice added sweetness to a bread recipe.  A couple strange ingredients that I wouldn’t have imagined ever putting in bread, like cocoa pwd and instant coffee, but it turned out wonderful!  You can find the original recipe here.  Below is the recipe with a few minor changes I have made to it.  (the whole in my lovely bread is from our nice little bread machine gadget getting ripped out of the bottom…next time I will try to be a bit more gentle.)

Here are the two recipes.  Enjoy!

Creamy Chicken and Rice

1 pkg of 1/3 less salt, Chicken Flavor rice & vermicceli mix with chicken broth and herb (Rice-a-Roni)

1 T butter

2 1/4 cup hot watter

cooking spray/olive oil

1 1/2 lbs chicken breast cubed

8 oz fresh mushrooms, chopped

1/2 tsp garlic powder

3/4 cup sour cream

1/4 tsp black pepper

1 can cream of mushroom soup (if you want to make the homemade version check the recipe out here!)

1/2 cup crushed crackers

1 T butter, melted

Preheat oven to 350.

Cook rice according to pkg; using 1 T butter and 2 1/4 cup hot water; remove from pan when done and set aside in large bowl.

Using same pan, spray with cooking spray or spread oil to coat pan.  Add chicken, mushroom and garlic powder.  Saute until chicken is no longer pink.

In large bowl with rice mixture, add the chicken mixture, sour cream, pepper and soup; mix well.

Spread in greased 9×13 pan.

Mix crackers and butter; stir well.  Sprinkle on top of chicken mixture.

Bake at 350 for 35 minutes.

Recipe from Tried & True – Real Recipes from Real Moms

Steakhouse Wheat Bread

3/4 cup warm water

1 tablespoon butter, softened

1/4 cup honey

1/2 teaspoon salt

1 teaspoon instant coffee granules

1 tablespoon unsweetened cocoa powder

1 tablespoon white sugar

1 1/2 cup bread flour (plus more after checking bread machine)

1/2 cup whole wheat flour

1 1/4 teaspoons bread machine yeast

Place the warm water, butter, honey, salt, coffee, cocoa, sugar, bread flour, whole wheat flour, and bread machine yeast in the pan of a bread machine in the order listed. Put on regular or basic cycle with light crust.  Check machine after 3 minutes and add more flour, if necessary.

Recipe from allrecipes.com

 

Lettuce Wraps January 28, 2012

Filed under: Appetizer,Main Dishes — stacielk @ 7:00 am
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Have you ever been to PF Changs?  I have been there a handful of times and was introduced to lettuce wraps oone of the first couples times I went.  They are so delicious and haven’t had them for soooo long until just last week, when I went to make them for myself after finding a recipe for them.  They turned out really good.  I made a few changes to my liking and I think they are even better.  This is a great appetizer to bring to a party or it even works as an entree for a lighter dinner/lunch.  It does call for a few ingredients that you may not have in your kitchen, but after making the Asian Slaw, I realized I had all those ingredients on hand now!  Can’t wait to see what else I can make with the Rice Vinegar and Seaseme Oil.  It’s been great to add a little Asian flare into my kitchen!

This recipe is a bit invovled.  You could definitly make the sauces and even cut up the meat/veggies a head of time to make it easier.

Lettuce Wraps

Dipping/Pouring Sauce

4 T sugar

1/2 cup hot water

3 tablespoons soy sauce or gluten free tamari

2 tablespoons rice wine vinegar

2 tablespoons ketchup or canned tomato sauce

1 tablespoon freshly squeezed lemon juice

1/4 teaspoon dark sesame oil

Stir-Fry Sauce

2 tablespoons soy sauce

2 tablespoons brown sugar (not packed tightly)

1/2 teaspoon rice wine vinegar

(cornstarch and water to thicken – optional)

Stir-Fried Chicken

1 or less tablespoon nice dijon mustard

2 or less garlic cloves, minced (see instructions)

2 tablespoons olive oil

2 tablespoons dark sesame oil

2 boneless, skinless chicken breasts, cut into small cubes

1 – 8oz can sliced water chestnuts, drained and minced

1/2 cup minced mushrooms (minced to the same size as the water chestnuts)

1/2 yellow onion, minced

3 garlic cloves, minced

6 large leaves of iceberg lettuce (or romaine)

For the Pouring Sauce:

In a small saucepan, dissolve sugar in 1/2 cup hot water. Blend in soy sauce, rice wine vinegar, ketchup, lemon juice and dark sesame oil. Mix well.  Optional:  Combine a bit of cornstarch with water and whisk with fork till smooth.  Add a little to the saucepan, whisking continuasly, until it thickens.  Set aside.

For the Stir-Fry Sauce:

In a small bowl, combine soy sauce, brown sugar, and rice vinegar. Mix well and set aside.

For the Stir-Fried Chicken:

In a wok or large frying pan over high heat, combine olive oil and sesame oil. Heat until it shimmers, about one minute. Add chicken chunks and stir fry until entirely cooked through, about five minutes. Remove from the chicken pan and allow to cool.  Pour the remaining juice out, no need to reserve.

Heat that same pan to med-high.  Add tablespoon of olive oil to the pan, wait one minute, and then add the garlic, onions, water chestnuts, mushrooms, cooked chicken, and the stir-fry sauce.  Cook everything, stirring constantly, until the mushrooms have cooked through and are tender, about four minutes. Remove from pan and place in a serving dish.

Add a bit of dijon mustard and minced garlic to the pouring sauce to desired taste.

Serve the chicken mixture in the lettuce leaves and dip our pour the sauce over the top.

Recipe adopted from The Culinary Life

 

Bacon-Cheese Topped Chicken November 10, 2011

Filed under: Main Dishes — stacielk @ 7:01 am
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I really love mushrooms.  Especially on my pizza, in eggs, stir fry or really in any dishes.  When a friend brought this recipe to my attention, I knew I was going to love it.  Marinated chicken topped with mushrooms, cheese and bacon!  Not sure what other combo could be better…except of course peanut butter and chocolate, but that’s dessert, I’m talking about supper right now.  I was a bit unsure about the marinade, since I’m not a huge mustard fan, but I adjusted the instructions a little (see below) and it turned out to be great!  I will be making this dish often!

Bacon-Cheese Topped Chicken – 4 servings

1/2 cup Dijon mustard

1/2 cup honey

4-1/2 teaspoons canola oil, divided

1/2 teaspoon lemon juice

4 boneless skinless chicken breast halves

1/4 teaspoon salt

1/8 teaspoon pepper

Dash paprika

2 cups sliced fresh mushrooms

2 tablespoons butter

1 cup (4 ounces) shredded Monterey Jack cheese (I used mozzarella b/c didn’t have this kind in my house at the time)

1 cup (4 ounces) shredded cheddar cheese

8 bacon strips, partially cooked

2 teaspoons minced fresh parsley (you can omit this, I had some in my fridge so I went ahead and used it)

In a small bowl, combine the mustard, honey, 1-1/2 teaspoons oil and lemon juice. Pour 1/2 cup into a large resealable plastic bag; add the chicken. Seal the bag and turn to coat; refrigerate for 2 hours or longer. Cover and refrigerate the remaining marinade.  (I ended up discarding the remaining marinade.  It still had a nice flavor with a hint of the mustard, but it wasn’t overwhelming by any means.  If you don’t like mustard, I would go this route.  If you love mustard, slather the rest of the marinade on the chicken as instructed below :)

Drain and discard marinade from chicken. In a large skillet over medium heat, brown chicken in remaining oil on all sides. Sprinkle with salt, pepper and paprika. Transfer to a  baking dish.

In the same skillet, saute mushrooms in butter until tender. Spoon reserved marinade over chicken (if using). Top with cheeses and mushrooms. Place bacon strips in a crisscross pattern over chicken or just crumbled on top.

Bake, uncovered, at 375° for 20-25 minutes or until a meat thermometer reads 170°. Sprinkle with parsley.

Recipe from  Taste of Home

 

Sausage and Mushroom Ragu w/ Pasta May 2, 2009

Filed under: Main Dishes — stacielk @ 4:47 pm
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sausage-mushroom-raguThis recipe came from Rachael Ray’s Big Orange Book that I got for Christmas this past year.  I think this is only the 2nd recipe I’ve tried from this recipe book, the first being Steak Pizzaiola, which we love! 

The Sausage and Mushroom Ragu w/ Rigatoni was another meal pleaser.  It took just about an hour from start to finish for me to put together.  It was a nice change from your normal pasta dish usually made with ground beef.  The sausage gave it nice flavor.

Of course, I made a few changes from the original recipe, which included:

1.  Penne Rigate noodles instead of Rigatoni (I’m all about the whole wheat noodles and had the Penne in my cabinet already.) 

2.  Already sliced mushrooms instead of Portobello caps, which I know is probably a pretty big change from the original recipe as far as taste, next time I’ll try the Portobello.

3.  Diced tomatoes instead of crushed.  My book actually doesn’t specify, but I noticed here it does.

4.  And finally, instead of Sage leaves, I used some…I think it was dried Rosemary and Marjoram.  (Check here for some herb swaps)

Want the recipe?  Here you go.  I’m not really likin’ the picture they have there, so I’m posting my own for you.

Bon Appetit!

 

Deep Dish Pizza December 31, 2008

Filed under: Main Dishes — stacielk @ 12:56 pm
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I went on a search to find a recipe for Chicago’s fav Gino’s East Pizza.  Of course, no one has the exact recipe, but some people have ideas/suggestions of how it is made.  It turned out good except I used store bought pizza sauce and will NEVER use it again.  Maybe it was the brand I bought, but it just wasn’t the same as homemade.  I will always make sure my cabinet has a can of diced tomatoes and a can of tomato paste in it so I can easily whip it up. 

This won’t be our last deep dish pizza.  I’m looking forward to continuing to experiment.  No recipe to share for this one.  I would give you the dough recipe, but it’s top secret!  Ok, not really, but I don’t know that I would make it again, it was good, but could be better!

Check back in 2009 to see new recipes with awesome pictures taken with the new camera!!!

deep-dish-pizza

I think I should make pizza it’s own category…