Mushrooms add a nice, low, deep, earthy flavor to a dish.
This is a good show of how much I've learned over the last 2 years:
- The chicken breasts were seasoned with Lawry's, pan-seared on a hot
pan with a bit of oil for browning, and then finished in a 400° oven
- While the chicken finished in the oven, I prepared the risotto,
mostly from this recipe from
(though I've learned from Emeril's recipe, and these risotto
techniques from The
- A cup of milk deglazed the pan, 1/4 tsp of garlic powder, 2 tbsp of
dijon mustard, some salt, some pepper, and 1 tbsp of flour created
a pan sauce
And one thing I haven't learned:
- Frozen broccoli looks kind of silly next to the rest of this...
Altogether I like the formula: One difficult or involved thing
(risotto), one moderately-complex thing (the pan sauce), and the rest
easy things (chicken and broccoli). I spent about an hour in the
kitchen, and created something wonderful!
Is it still considered Hamburger Helper if it's made with Italian
sausage? If it's not made with powders from bags that come in a box?
I'm not sure if the difference is that distinct...
This recipe for Creamy Sausage and Mushroom Rigatoni from The Girl Who
is uncannily similar to the Spicy Penne and
I've made once in a while. They could be twins. Feel free to add
parmesan to this, or basil to that. Peas could go well with this, or
maybe some bacon.
In the end, it was easy, inexpensive, and good, which is exactly what
a busy weeknight needs. It's adaptable to what's in the kitchen,
provided you've got some cream or half-and-half on-hand (have
I convinced you yet of their overwhelming utility?).
Over the last year and a half, I've been levelling up my basic cooking
skills, like sauteéing and improvising. So, since I had some tortillas
from the chicken lunch wraps,
and some mushrooms from last night's chicken with white
wine, I decided to try making
another breakfast burrito.
Unlike the last breakfast
burrito, this one
had mushrooms and onions, and no rice. To get the most flavor possible,
I sauteéd the onions and mushrooms until golden brown and delicious.
Then, I turned off the burner, and with the remaining heat, scrambled the
eggs. I assembled the lot into a warm tortilla, and for a finishing
touch, added some salt, pepper, and tabasco.
I wish I could eat like this every morning. Having a nice, relaxing 30
minute, freshly-made breakfast. Maybe I need to start getting into the
I've been eating way too much chicken lately. What can I say? It's
cheap, and so am I. But, I'm alive damnit, and I need to allow myself
to enjoy some finer things like a nice, expensive cut of meat once in
a while. Lucky for me, pork isn't that expensive. So I picked up a nice
pork tenderloin, and decided to try my hand at this Pork Tenderloin
with Mushroom Sauce from
I don't have a deep roasting pan, so instead I seared it in my big fry
pan (4 minutes per side), then stuck it on a sheet pan in a 375° oven
for 25 minutes while I sautéed the mushrooms and made the sauce. Instead
of chicken broth, I used some white wine, but by far the boldest flavor
in the sauce was the mustard.
Altogether, it was perhaps the tastiest thing I've ever cooked. Mustard
sauces are delicious, as I learned last year with
Skillet Chicken with Mustard Sauce.
Though, the garlic basic couscous I made to accompany could use some
Fancy-speak for "chicken with white wine", this
recipe is amazing,
easy, and delicious. If you've got chicken, white wine, an onion, some
garlic, and some mushrooms, you can toss this together in a little more
than an hour.
The site I got this from calls it Coq au
since it's not coq but hen (rooster isn't widely-available in
supermarkets), and it wasn't Chardonnay but cheap white wine, I can't
very well keep calling it that.
Since the chicken takes 40 minutes to cook, I had time to make
a mushroom barley risotto. I had some dried porcini mushrooms laying
around, so I rehydrated those and saved the flavorful liquid that
resulted. I combined the mushroom liquid with some beef stock and some
thyme, made a risotto, and then added some good parmesan cheese I had
laying around. The result was better than I had expected.
As with so many good recipes, the biggest problem is that it's gone too