A little Austrian nostalgia

Chicken & Mushrooms

Ingredients:

2 lbs. Chicken breast or tenders

2 cans chicken broth

3 cups rice

2 Shallots

1/2 lb. Chanterelle mushrooms

1/2 lb. Oyster mushrooms

1 cup dry white wine

1/2 cup flour

Directions:

In a saucepan add 3 cups of rice with 6 cups of water. Heat on medium. Coat chicken in flour. Heat oil in a fry pan. Add chicken in 1-2 batches. (You only need to brown the chicken, it doesn't have to be cooked through just yet.) Remove chicken and drain on a paper towel. Add sliced shallots to the frying pan. Slice the mushrooms into even sized pieces and add them to the frying pan. Once the mushrooms begin to lose water, add the chicken back into the pan along with the two cans of chicken broth and 1 cup of wine. Cook until chicken is cooked thoroughly and the alcohol has burned off. Serve atop a bed of rice. 

Chanterelle & Oyster Mushrooms

Coat chicken in flour before cooking

Finished product, delicious!

Southern Sunday

Southern Fried Chicken

Ingredients:

4 Chicken Leg quarters

2 cups buttermilk

Flour

1 tsp Cayenne Pepper

1 tsp Thyme

1 tsp Rosemary

Canola Oil

Directions:

Prepping the chicken: cut the quarters in half. Place in a large bowl with buttermilk, cayenne pepper, thyme, and rosemary. Cover with plastic wrap and put in the refrigerator for 4 hours.

Take chicken from refrigerator. Coat each piece with flour. Place chicken on a baking sheet and let sit for 30 minutes for the coating to settle. Preheat your oven to 400 degrees. In a frying pan or cast iron skillet pour 1/4 inch of canola oil. Keep on high heat and fry each piece in several batches (do not crowd in pan). Flip it once until golden brown. Place on a baking sheet. Once all of your chicken is fried, place in over for about 20 minutes, or until chicken is cooked threw.

Buttermilk Marinade

Coat with flour

Let it sit for 30 minutes before frying

Fry for 10 minutes then bake for 20
minutes at 400 degrees

Slow Cooker Sunday

Crockpot Chicken Stew

Ingredients:

2 chicken breasts

2 cans Tomato Puree

1 Zucchini

1 Red Bell Pepper

1 lg. Onion

1 cup Green Beans

3 Potatoes (red or brown)

2 cups Long Grain Rice

4 cups Water

Salt

Pepper

Garlic Powder

Parsley Flakes

Thyme

Basil

Chili Powder

Crockpot

Medium Pot with lid

Directions:

Wash and prep veggies. Cut zucchini, onion, potatoes, & green beans into bite sized pieces. Remove breast from bone, cutting the chicken into large chunks. Place everything into a crockpot. Pour 1.5 cans of tomato puree over mixture. (I add a can or so of water as well to thin the puree.) Add salt, pepper, garlic powder, parsley, thyme, basil and chili powder to taste. (Approx. 1-2 teaspoons of each) Set Crockpot on HIGH for 4 hours. Put 2 cups of long grain rice and 4 cups of water into a medium pot. Set aside (cook this about 1/2 hour before the stew is ready) Serve the stew over 1/2 cups of rice. Yum!

You can also use tomato sauce if you
prefer, its already seasoned.

Green Beans & Bell Pepper

Veggies and Chicken

Cooking in the Crockpot

Served up hot over white rice! 

A new fall favorite!

Fall Vegetable Pasta

Ingredients:

1 pound Farfalle pasta

2 cans Cream of Celery soup

1 yellow or green squash

1 pepper (red, yellow, or orange)

1 qt mushrooms

1 medium onion

1 cup frozen peas

1 head of broccoli

8+ oz. milk

vegetable oil

salt

pepper

crushed red pepper flakes (optional)

Chicken breast (tenders preferred)

Directions:

Dice pepper, squash, mushrooms, onion together. Trim broccoli florets. Boil water. Add pasta and broccoli. Cut chicken into bite size pieces. Saute vegetables in pan using vegetable oil sparingly. Remove and place into a bowl. Add more oil and saute chicken pieces, sprinkling red pepper flakes for flavor. Remove broccoli and add to the bowl with vegetables. Remove pasta from water when al dente. Throw peas into water to defrost. Add to vegetables afterward. Once chicken is cooked thoroughly, add two cans of cream of celery and 8+ ounces of milk, stirring it until smooth. Add vegetables, stirring it thoroughly. Lastly, add pasta. Stir to ensure everything is coated by the sauce. Serve hot immediately after. 

Finished product!