CREAMY CHICKEN MUSHROOM AND GARLIC RECIPE

Creamy Chicken Mushroom and Garlic Recipes is chicken thighs in a thick and creamy mushroom sauce with garlic, herbs and Parmesan cheese is the weeknight dinner everyone raves about.

CREAMY CHICKEN MUSHROOM AND GARLIC RECIPE

It's so Delicious! I added the suggested white wine and half and half because I didn’t have heavy cream. It didn’t end up thickening as much as it probably would have with the cream, so I added a little corn starch slurry and it thickened nicely. Served with gnocchi and steamed broccoli. My husband thought it was awesome and even my picky kids liked it! Next time I would probably make extra sauce and serve over bow tie pasta.

INGREDIENTS

• For The Chicken:
• 1 1/2 pounds (700 g) boneless skinless chicken thighs (around 6-8 fillets)
• 1 teaspoon each onion powder and garlic powder
• 1/2 teaspoon each of dried thyme and rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon cracked black pepper
• 2 tablespoons olive oil
• For The Sauce:
• 1 tablespoon butter
• 8 ounces (250 g) sliced brown mushrooms
• 4 cloves garlic, minced (or 1 tablespoon minced garlic)
• 1 tablespoon fresh chopped parsley
• 1/2 - 1 teaspoon each of dried thyme and dried rosemary (adjust to your taste)
• 1 1/2 cups heavy cream / thickened cream (evaporated milk or half and half)*
• 1/2 cup fresh shredded Parmesan cheese

INSTRUCTIONS

1. Pat chicken thighs dry with paper towel and trim off excess fat. Combine the onion powder, garlic powder, herbs, salt and pepper. Coat the chicken evenly with the combined seasoning.
2. Heat 1 tablespoon of oil a large pan or skillet over medium-high heat and sear chicken thighs in batches until browned on each side and no longer pink in center (about 8 minutes each side, depending on thickness).
3. Add remaining oil if needed for second batch. Transfer to a plate; set aside and keep warm.
4. To the same pan or skillet, melt the butter and add the mushrooms. Season with salt and pepper and cook until soft (about 3 minutes). Add the garlic, parsley, thyme and rosemary; sauté until fragrant (about 1 minute).
5. Stir in cream, bring to a simmer, then reduce heat and continue cooking until sauce has thickened slightly. Stir in the Parmesan cheese and allow it to melt through the sauce for a further 2 minutes, while occasionally stirring.
6. Return chicken to the pan. Taste test and season with salt and pepper to your taste. Garnish with fresh parsley. Serve immediately.

NOTES
*You CAN use fresh herbs if you have them! 2 teaspoons each of fresh herbs is fine. If you don't like Thyme or Rosemary, substitute with Basil and Oregano, or use Tarragon. **Heavy or thickened cream is used for low carb/high fat purposes. If counting calories and/or fat macros instead, use evaporated milk, reduced fat cream or half and half.

Full Recipe is here>>https://cafedelites.com/chicken-thighs/

EASY GREEK SPAGHETTI BOLOGNESE

Greek Spaghetti Bolognese (Makaronia Me Kima), is that the definition of food. Very almost like the Italian Bolognese sauce, only with lots more spices and a thicker texture almost like that of chili.

Type Of Meat To Use for creating Bolognese Sauce

Most people make this sauce using only lean hamburger. Which is what the first recipe involves , and what I also prefer when making this sauce to place during a Moussaka. But what can make this sauce such a lot more flavorful, is that the addition of ground pork.

EASY GREEK SPAGHETTI BOLOGNESE

That’s because beef doesn’t contain enough fat, therefore, looses on flavor. Also, for an equivalent reason, it tends to finish up a touch dry to the taste. That’s also why in most Bolognese Sauce recipes you’ll see the addition of bacon or pancetta thereto.

So if you’re getting to make this sauce for adding on top of your pasta or to form Pastitsio, then definitely choose half hamburger & half ground pork. Pasta absorbs fat like hell and wishes it so as to not be dry.

INGREDIENTS :

• 40 ml olive oil
• 1 large onion minced
• 2 large gralic cloves chopped
• 650 grams / 1,7 lb lean ground beef or half ground beef & half ground pork
• 60 ml sweet red wine
• 1 small very ripe tomato chopped
• 8-10 pieces of allspice
• 6-7 pieces of cloves
• 1 small stick of cinnamon
• 2 dried bay leaves
• 1 teaspoon dried thyme
• 7 tablespoons tomato paste
• 1 carrot peeled
• 1 stick of celery without the leaves
• kosher salt & ground pepper
• 500 grams dried spaghetti

INSTRUCTIONS :

1. Heat olive oil in a medium sized pot over high heat. Caramelize the onion and the garlic.
2. Add the ground meat. Start breaking it apart with a wooden spoon. Add a bit of kosher salt (to help remove its juices).
3. Add the cloves, allspice, the bay leaves, thyme, and cinnamon. Pour in the wine and stir until it evaporates.
4. Once the meat has dried completely from its juices. Add the chopped tomato and tomato paste and stir for a minute or 2. OPTIONAL: At this point, you may add 1-2 tablespoons of flour to thicken the sauce.
5. Cover with water and add the carrot and celery. Reduce heat to medium-low and simmer for about 1 hour and 30 minutes or until sauce is thick enough.
6. Season with pepper and extra salt if needed.
7. Cook pasta according to package instructions.
8. Serve with plenty of sauce and grated cheese on top.

BACON JAM RECIPE

I had never heard of Bacon Jam until my brother told me he had made it and loved it. That was over a year ago and once more I’m wondering why I waited goodbye to form it!

BACON JAM RECIPE

It has a delicious unique flavor which will compliment many foods also as being fantastic all by itself as an appetizer. This recipe is formed within the Crock Pot , which made me extremely proud of the warmth and humidity we’ve been having. 

I made this with a thick cut Applewood Smoked Bacon to feature another layer of wonderful flavor. You'll use a thick cut bacon of your choice. No matter what you employ it for, topping burgers or just adorning a cracker with it, your getting to like it. 

INGREDIENTS :

• 2 medium onions diced small
• 1/2 cup Apple cider vinegar
• 2 Teaspoons minced jarred garlic or 3 cloves garlic peeled and smashed
• 1 1/2 pounds Applewood Smoked Thick Cut Bacon cut into one inch pieces
• 1/2 cup dark brown sugar
• 1/4 cup 100 % maple syrup
• 3/4 cup brewed coffee
• 1 Teaspoon red pepper flakes

INSTRUCTIONS :

1. Place the bacon pieces in a large skillet, cook until light brown. Drain bacon on paper towels and set aside.
2. Drain all but one Tablespoon of bacon grease from the pan. Add the garlic and onions to the pan and cook until soft.
3. Add the vinegar, maple syrup. brown sugar and coffee to the skillet with the onions and garlic. Bring mixture to a boil, stirring and scraping the bottom of the pan to release the bits on the bottom. Add the bacon and pepper flakes to the pan and stir.
4. Place the mixture into a 6 quart crock pot. Cook on high heat, uncovered for 3 - 4 hours until the liquid becomes syrupy.
5. Transfer the mixture to a food processor and process until it's coarsely chopped. Let the Bacon Jam cool, refrigerate in a covered container for up to 4 weeks.

QUICK & EASY VEGETABLE SPAGHETTI

Vegetable Spaghetti may be a simple mixture of zucchini, mushrooms, spinach and tomatoes tossed along side pasta for a healthy pasta dish that tastes amazing and prepared in about 20 minutes! 

This garden vegetable spaghetti recipe should really be called, Lazy Pasta, because it’s perfect for those lazy days. It’s a wonderfully rustic and comfy dish which will be whipped up during a cinch!

QUICK & EASY VEGETABLE SPAGHETTI

I hope this quick and straightforward recipe are going to be inspiration for something easy you'll make on a weekly basis. These everyday meals are filling, nutritious and delicious!

Feel free to vary up the veggies using whatever appeals to you best – bell peppers, carrots, broccoli, eggplant, etc. Let your imagination, or whatever must be spent within the fridge, be your guide!

INGREDIENTS :

• 1 tablespoon olive oil
• 1 onion, thinly sliced
• 2 – 3 garlic cloves, minced
• mineral salt & cracked pepper to taste
• 1 medium yellow squash, thinly sliced and cut in half
• 1 can (28 oz.) diced tomatoes, with juices
• 8 oz. mushrooms, sliced (I used baby bella)
• 1 medium zucchini, thinly sliced and cut in half
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• 2 handfuls of spinach, or baby greens of choice
• 8 oz. pasta of choice (I used quinoa linguini pasta)
• almond parmesan, to serve

INSTRUCTIONS :

1. Pasta: Cook your pasta of choice according to package directions. Set aside.
2. Vegetables: In a large flat bottom pan, heat oil on medium high, add mushrooms, zucchini, onion, garlic and spices, cook for about 8 – 10 minutes, or until mushrooms and zucchini are tender, stirring frequently. Add tomatoes and cook until heated through. Stir in spinach and let wilt. Taste for seasoning.
3. Assemble: Serve veggies over a bed of pasta with a good dusting of almond parmesan.
4. Serves 3
5. Store: Leftovers can be kept in the refrigerator for up to 5- 6 days, in a covered container.

LEMON PASTA SAUCE RECIPE

This Lemon spaghetti sauce is super easy to form for all of your food cravings and a tremendous find to easy recipes when in need for more pasta sauces. Nobody would ever guess it's entirely vegan, naturally gluten free and made for straightforward meals in under 10 minutes. 

With this new recipe you get numerous options. All are delicious easy family dinner ideas that even picky kids will love.

LEMON PASTA SAUCE RECIPE

Trust me nobody would ever think it's vegan pasta. So everyone will come on board with these, kids friendly, both are ready in 5 minutes on the table.

If you’re trying to find more sauce recipes look no further and use the search bar to urge more ides and inspirations.

This lemon spaghetti sauce is not any exception. It's creamy, satisfying, light, lemony, garlicky, comforting, super easy, versatile, full of bold flavors. It makes seriously the simplest pasta in no time and is actually a requirement bring all easy pasta recipes.

INGREDIENTS :

• 6 cloves garlic, minced
• 1 cup cashew milk
• 3 Tbs vegan butter
• 1/4 cup olive oil
• juice of one lemon
• Vegan Parmesan Cheese (3 ingredients, 1 min), prepared
• salt, pepper to taste

INSTRUCTIONS :

1. Heat a pan or pot with the vegan butter and olive oil. Add minced garlic and fry for around 2 minutes.
2. Now mix in as much as you like of the prepared vegan Parmesan cheese. This will depend on your preferences – you can use all or use half of it.  In that case reserve the other half for pasta toppings.
3. Finally add the cashew milk and lemon juice. Season with salt and pepper, cook for 5 minutes more. Serve over pasta and enjoy.

BRAISED GLASS NOODLES WITH PORK & NAPA CABBAGE

Braised Glass Noodles with Pork and Napa Cabbage may be a traditional dish and Chinese food from Northern China that families make all throughout China.

Braised Glass Noodles with Pork & Napa Cabbage, or may be a traditional dish from Northern China, and I’m pretty certain that the majority northerners have their own creative ways of cooking it.

BRAISED GLASS NOODLES WITH PORK & NAPA CABBAGE

Some wish to use sour cabbage rather than fresh cabbage, and a few wish to add chili. Some prefer it saucy, et al. Prefer an almost soup-like consistency. Of course, everyone claims that their own mother or grandmother makes the simplest version.

I am never here to compete with the mothers of the North, but I do want to shed some light on this delightful dish, and this is often how I prefer to organize it. Plus, I do know you guys love noodles! If you’re a lover of our Ants Climbing a Tree recipe (another famous glass noodle dish), you’ll love these braised glass noodles with pork and napa cabbage.

INGREDIENTS :

• 3 slices ginger
• 1 to 2 star anise
• 6 shiitake mushrooms (fresh or rehydrated dried)
• 1 pound napa cabbage (450g, cut into large pieces)
• 3 oz. dried sweet potato noodles (85g)
• 1 teaspoon oil (plus 3 tablespoons)
• 8 oz. pork belly (225g, thinly sliced)
• 1/2 teaspoon salt (or to taste)
• 1 tablespoon oyster sauce
• 1/2 teaspoon dark soy sauce
• 1/2 cup chicken stock (or water)
• 1 scallion (chopped, optional)

INSTRUCTIONS :

1. Pre-cook the sweet potato noodles, following the instructions on the package. Drain and toss in a teaspoon of oil to prevent sticking. Set aside.
2. Heat 3 tablespoons oil in a wok over high heat until just starting to smoke. Brown the pork belly for about a minute, and then turn the heat down to medium. Remove the pork belly from the wok and set aside. Add the ginger, star anise, and mushrooms, and cook for 1 minute.
3. Turn the heat back up to high, and add the napa cabbage. Stir-fry for a minute, and then add the salt, oyster sauce, dark soy sauce and chicken stock (or water). Mix everything well, cover, and simmer for 3 minutes. Mix in the cooked glass noodles and pork belly, cover, and simmer for another 2 minutes. Stir in the chopped scallion (if using) and serve!