Chicken And Mushroom Pasta In A Heavy Cream Sauce

Servings: 6-8

What You Need:

1 12oz bag of wide egg noodles

4 tablespoons of unsalted butter

1/2 cup chopped white onion

1-2 teaspoons of garlic (fresh or jar)

1 small package of mushrooms

3/4 cup of chicken stock

1 cup heavy cream

Salt and pepper for taste

2 cups of sharp white cheddar cheese shredded

2 cups chopped chicken or 1 rotisserie chicken shredded

Chopped fresh Italian parsley for garnish (optional)

Steps:

1. Boil a medium to large pot of water. When water is boiling add a few dashes of salt and then cook pasta according to directions. Reserving 3/4 cup of pasta water.Set aside when done.

2. In a large skillet melt butter and sauté onion and garlic until tender.

3. Add mushrooms and continue to sauté until cooked and tender.

4. Add chicken stock, heavy cream, cheese, and season with salt and pepper. Mix until smooth and cheese is completely melted.

5. Stir in the chicken and pasta in the sauce and add the pasta water. Turn off heat and mix well, allowing to sit for little for sauce to thicken.

6. Serve with a salad and garlic bread.

Enjoy!

**** This taste amazing the next day too! ****

Your Guide to Making Fried Rice

Making fried rice is actually super easy! I don’t know why I was ever intimidated. Follow this guide and feel free to get creative!

We served this rice with some grilled teriyaki chicken but having made this rice I really think some shrimp would be delish with it.

What you Need:

1 recipe of basic rice click here

4 eggs cooked and scrambled

1 – 2 cups of mixed veggies (I used snack carrots chopped up, frozen peas, fresh cabbage, and frozen corn) proportion it however you like

1/4 of a white onion finely chopped

1 tablespoon of minced garlic (I just used garlic from the jar)

Vegetable oil or canola oil on hand for sautéing and frying

Salt and pepper

Steps:

1. Cook the rice following my basic rice recipe. Once rice is cooked set aside.

2. Heat up your skillet, add about 2 tablespoons of oil and scramble your eggs. Seasoning with salt and pepper. Set aside.

3. Add another 2-3 tablespoons of oil to the same skillet and sauté the onion and garlic. Once the onions are soft and the aroma is sweet add the rest of the veggies. Season with salt and pepper. Sauté until soft. Set aside

4. Add 1/4 cup of oil to the hot skillet, add the rice, and begin fry (add one tablespoon at a time if you feel it needs more oil) Ensure the rice is evenly coated in the oil mixing constantly at a low medium heat. Add additional salt and pepper if needed. Careful not to over fry your rice. Taste until your liking.

5. Add the veggies and egg to the rice and mix well.

Add some soy sauce and enjoy!

Yellow Chile Poppers With Bacon And Cream Cheese

Little story behind these. I worked at the bank awhile back (this was maybe almost ten years ago) and we had a pot luck. A guy I worked with at the time, Pablo, brought these in and I thought they were the most delicious thing ever!

Everyone uses jalapeños to make poppers but these were with yellow chilies. They also weren’t fancy like how most wrap the bacon around the pepper. They were simple!

I brought some home to share with my husband and he loved them as well. After we analyzed them we were like, “these are actually really easy to make!” And now we make them all the time for gatherings or cook outs.

Thank you Pablo!

Enjoy!


Servings: 16-20 peppers

Note: you will need a grill and someone who knows how to work the grill.

What You Need:

8 to 10 yellow chiles (each Chile makes two poppers)

8oz of cream cheese

2 cups of shredded cheddar or mixed cheese

1 pack of bacon cooked and cut or broke into 1 inch pieces give or take

Bacon tip: instead of frying, save yourself some time and bake at 400 for 15 to 20 mins and a pan sheet lined with foil. So much better, trust me.

Steps:

1. Cut all the peppers in half removing all seeds. Smooth on cream cheese onto each pepper, add cheese on peppers, then lay a pieces of bacon on each pepper.

2. Grill the peppers on low medium heat for about 15 minutes. When the cheese is melted and the bottoms begin to char they are complete.

These are so good and easy! Enjoy!

The Best Way To “Malt O Meal”

What You Need:

1 cup of milk

A pinch of salt

3 tablespoons of malt o meal

1 tablespoon of unsalted butter

2-3 tablespoons of maple syrup

Fresh strawberries

Chia seeds (optional)

Steps:

1. In a small pot bring together the milk, malt o meal and salt. Bring to a low medium heat, it will begin to bubble. Continuously stir for 3 to 5 mins.

2. Add the butter, maple syrup, and fresh berries. Enjoy!

My husband loves when I make this for him.

Peppered Sweet Corn

What You Need:

2 bags of 12oz frozen corn

1 cup of milk or heavy cream

(I have tried both ways. If I don’t have heavy cream I just use milk. Heavy cream will make it thicker and provide a subtle change in taste)

1 teaspoon of pepper

1/2 teaspoon of salt

1/4 cup of sugar

8oz package of cream cheese

1 stick of unsalted butter

Steps:

1. In a medium sauce pan on low medium heat begin to melt the butter with the corn. Then add your heavy cream and cream cheese.

2. Once the cream cheese and butter are completely melted add the sugar, pepper, and salt.

3, Allow to simmer for 8 to 10 minutes. Adding more salt and pepper if necessary. Serve warm.

A yummy side for holidays, potlucks, or some delicious ribs.

Enjoy!

Quick Adobo Chicken/Shrimp With 2 Ingredients

What You Need:

Adobo seasoning

1 can of chipotle’s in adobo sauce (1 can per pound)

1 lb of chopped chicken or shrimp cooked (this would be great for shredded chicken as well)

( a recipe for chopped chicken click here )

Steps:

1. When cooking your chicken or shrimp gently season with the adobo seasoning. set aside. Pour your sauce in the same skillet and gently stir to warm up. Add in your chicken or shrimp and enjoy with a side of rice and beans!

Rice recipe click here

Bean recipe click here

Enjoy!

That’s it! FYI this is a little on the spicy side

Chicken Poblano

What You Need:

4 poblano peppers

1 cup of heavy cream

1/4 cup of sour cream

1/2 cup shredded Monterey Jack cheese

Salt and pepper for taste

1/4 of an onion chopped

1/2 tablespoon of garlic

1/2 cup of corn

1 lb of cooked chopped chicken recipe (link below)

https://thewildgems.com/perfect-chopped-chicken-on-the-skillet-never-overcook-again/

Steps:

1. On a sheet pan, lay out some foil and place your peppers on it. Set your oven on broil and broil the peppers until they are roasted on both sides. (They are ready when they have a charred look)

2. Once the peppers are done in the broiler place them in a large ziplock bag immediately. Close the bag and allow to steam for 10 mins.

3. While the peppers are steaming cook your chicken and set aside. (The recipe above cooks your chicken in 6 minutes)

4. The peppers should be done now. Peel the skin and remove the seeds. Cut in strips. If some strips are really longer just cut the strip in half.

5. Now we are ready for the sauce. In the same skillet you used the chicken, sauté the onions and garlic with a little bit of butter or oil. Once onions are soft add the heavy cream and sour cream. Mix well. Then mix in the cheese until all combined. Add the poblano strips and corn and allow to simmer for 5 to 8 mins. Seasoning with salt and pepper.

4. Once the sauce is warm and bubbly add in your chicken and serve immediately with a side of rice. The rice mixed with the sauce is so delish.

Note: if you want more sauce just add extra heavy cream, sour cream, and cheese. Simple! And if you don’t want chicken chunks I would suggest shredding the chicken.

Rice recipe (click here)

Enjoy!

Basic Rice Recipe

Servings: 6 to 8 people

What You Need:

1 1/2 cup of long grain rice (un-rinsed)

2 1/2 cups of water

1 1/2 teaspoon of chicken bouillon seasoning or salt (optional)

1 tablespoon of unsalted butter (optional)

1/4 cup of frozen corn (optional)

2 tablespoons of canola or vegetable oil

Steps:

1. In a medium pot or skillet oil your pan and sauté rice on a medium heat until all the rice is brown and toasted. (Doing this adds flavor to the rice)

2. Add the water, bring the pot to a low, and the butter and seasoning and cover rice with a lid. Set the timer for 15 mins. Checking the rice at least 2 times to give it a mix or fluff. Once the water is fully absorbed remove from the stove, keep lid slightly on, and allow to steam cook for 5 to 10 mins.

Note: If you’re going to add corn add it 5 minutes before the timer goes off.

3. Fluff with fork and enjoy. Add additional butter or seasoning if necessary.

Note: if you want to make more rice, you always just double the water to the rice.

This is the seasoning I use for the rice.

Homemade MILD Red Sauce For Enchiladas, Chilaquiles, Or Pozole

Makes 2 1/2 cups of sauce

Note: Use this recipe as a guide as well. Feel free to use different peppers or try different seasonings. This is a mild sauce but it’s delicious! If you want to increase the spice add more of the Chile de arbol peppers.

What You Need:

6 Chili Colorado Entero

4 Chile de arbol

1/4 of a yellow onion

4 garlic cloves peeled

2 teaspoons of chicken seasoning

2 tablespoons of canola or vegetable oil

Steps:

1. In a medium pot, add your peppers, onion, and garlic. Cover with water and bring to a low boil. Cover partially with lid and allow to simmer until peppers are completely soft. (About 15 mins)

2. Once veggies are soft, add to a blender with about 1-2 cups of water from which the chiles were boiling.

3. Once completely blended, strain the sauce through a strainer. Discarding the paste.

4. Rinse the pot you used for boiling the peppers and place on stove at a medium low heat. Add the oil, then the sauce, then the seasoning. Allow to simmer for about ten minutes.

That’s it! Seems intimidating, but it’s really not.

Enjoy!

Add more of these for more spice. Be mindful though!
You can boil the garlic with the skin on, just don’t forget to remove it when it’s all down boiling.
Simmering.
A beautiful red. There are other peppers out there though that you can use that will provide a darker red.
Doesn’t have to be a fancy strainer. This is what I used.
Yummy red sauce after simmering on the stove. (The sauce is not done once blended. It needs to be cooked on the stove.)

Tio’s Shrimp Cocktail

Servings 10 to 12

What You Need:

4 lbs of shrimp peeled and deveined

2 cucumbers chopped

1 Serrano pepper finely chopped

3 large tomatoes chopped

2 celery sticks (1 chopped)

6-7 limes juiced

1 qt of calamato juice or half of a 2qt bottle

1/2 white onion finely chopped

1/4 of white onion un-chopped

1 teaspoon of pepper

3-4 teaspoons of salt

1 tablespoon of cilantro chopped

Steps:

1. In a pot of water add the shrimp, 1 celery stick, 1/4 of an onion and bring to a boil. Boil for 1 minute. Reserve a cup of the shrimp water.

2. Add your chopped pepper, onion, tomato, cucumber, cilantro, and celery (the veggies) in a large bowl.

3. Add the lime juice, Clamato, shrimp juice, salt and pepper and mix well. Add additional salt, pepper, and lime juice if needed or until desired taste.

Enjoy!

Serve with tostadas or Tortillas chips. Add in ketchup or hot sauce.

Add 1 celery stick and 1/4 of an onion. Bring to a boil and boil only for 1 minute. Even when you see the shrimp begin to turn pink, wait till the water is boiling and boil for 1 minute. Then set aside to cool.
Allow the shrimp to cool before adding to the veggies.
Reserve some the shrimp water from boiling. You will add this to the shrimp cocktail. About 1 cup.
How small to chop the onion and pepper
How small to chop the tomato.
This is all the cilantro we used. Chopped up makes about 1 tablespoon.
This is the hot sauce we prefer with it.
Yum! Soooo good!