Oven Baked Chicken Burritos in a Creamy and Cheesy Roasted Jalapeno Sauce

Easy shredded chicken in the crockpot for oven-baked burritos topped with an out-of-this-world creamy and cheesy roasted jalapeno sauce

I love enchiladas and could probably eat them daily. The soft tortillas, different fillings, all smothered in a delicious sauce.. I think it's the sauce that gets me. I'm not the biggest burrito fan because of the lack of sauce, so when I spotted a recipe for smothered burritos I was all over it. 

This recipe is SO easy because your chicken cooks in the crockpot all day, so it's really just making the sauce (which can be done in advance) and then assembling the burritos and baking them. This is definitely easy enough for a weeknight.

The original recipe called for canned green chiles for the sauce, but I really prefer the smoky and fresh flavor from roasted jalapenos. The canned ones tend to be a bit tangy, in my opinion. If you have a gas cooktop it's really easy to roast your own jalapenos. Alternatively you could char them on an outdoor grill or even a fire pit. All you need is open flame. 

My advice - make extra!!! These were so, so good that I was so excited to have leftovers the next day. The chicken was so tender and flavorful. The tortillas were nicely crisped in the oven, and the sauce MADE these burritos. Smoky and full of a subtle heat, creamy, salty and just spoon-licking good. Seriously, I was licking the spoon. And leftover sauce is the perfect nacho topping! 

I will absolutely be adding these to my rotation... you should too!


Oven-Baked Chicken Burritos in a Creamy & Cheesy Roasted Jalapeno Sauce
Loosely Adapted from: Carlsbad Cravings

Shredded Chicken Ingredients

• 2 lbs boneless chicken breasts
• 2 Tbsp olive oil
• 1/2 c salsa (I prefer hot, mild or medium would work too)
• 2 Tbsp brown sugar
• 2 jalapenos, chopped
• 1 14.5 can diced tomatoes with their juices
• 1 Tbsp each: chili powder, cumin, garlic powder, onion powder, oregano
• 1 tsp each salt, black pepper, chipotle chili powder

Shredded Chicken Directions

• Rub chicken with olive oil and place in the bottom of your crockpot
• Add the salsa, brown sugar, jalapenos, tomatoes, and all spices
• Cook on high 2-4 hours or low 6-7 hours until chicken is cooked through. 
• Transfer the chicken to a cutting board and shred with 2 forks OR use your stand mixer to shred chicken on low speed (my favorite use for my KitchenAid mixer!)
• Return chicken to the crockpot and keep warm until ready to assemble burritos.

Creamy Roasted Jalapeno Sauce Ingredients

• 2 jalapeno peppers
• 2 Tbsp olive oil
• 1 Tbsp butter
• 3 Tbsp flour
• 2 c low sodium chicken broth
• 1/2 tsp each salt, black pepper, cumin
• 1/2 c sour cream
• 1/2 c shredded sharp cheddar cheese
• Hot sauce to taste (optional)

Creamy Roasted Jalapeno Sauce Directions

• Roast your jalapenos - place the jalapenos over an open flame until all of the skin is completely charred. Transfer to a bowl and cover with plastic wrap. After 10-15 minutes, peel off the charred skin (you may want to wear gloves!). Cut off the top of each jalapeno and slice down one side to open the jalapeno flat. Scrape away the seeds and then chop the jalapenos.
• Heat olive oil and butter in a sauce pan. 
• Whisk in the flour and stir until combined and slightly bubbling, about 3 minutes
• Lower the heat to medium and slowly whisk in the chicken broth and add the spices. Continue to stir for about 3 minutes. 
• Remove from heat and stir in the chopped jalapenos, sour cream and cheese. Taste and add hot sauce if you want more heat. 
• You can make this a day in advance and then slowly reheat it on low, stirring often, when you are ready to make your burritos.

The Burritos

• 4-6 flour tortillas (burrito size)
• 1 c shredded cheddar cheese
• Cooking Spray
• Toppings (tomatoes, cilantro, avocado, etc)

• Line a cookie sheet with foil and top with cooling racks.
• Fill your burrito with chicken (drain the chicken from the liquid first, or just use tongs to pull out the chicken - you don't want liquid in your burrito), top with some cheese, and roll by folding in the sides and rolling as you continue to tuck in the sides. Place seam side down and spray with cooking spray (both sides).
• Cook on 400 degrees for 18-20 minutes. Turn on the broiler at the end to quickly crisp; flip burritos over and crisp other side. 
• Serve topped with the warm sauce and toppings.

Skillet Chicken with Bacon in a White Wine Sauce

One pan cooking that starts with rendering bacon fat - how can you go wrong?

Cooking the chicken in the bacon fat and then using that same pan to start your sauce really takes the bacon flavor through the entire dish.

Give yourself about an hour for this one - 25 minutes of prep/active time and then 30 minutes in the oven. And don't forget to baste the chicken to keep it juicy and full of flavor.

My entire family loved this and every last piece of chicken and drop of sauce disappeared.

Skillet Chicken with Bacon in a White Wine Sauce
Slightly Adapted from: Pinch of Yum

Ingredients

• 3 slices of bacon
• 1/2 c flour
• 1 tsp dried thyme
• 1 tsp dried oregano
• Pinch of dried rosemary
• Salt and pepper
• 3 boneless, skinless chicken breasts 
• 1 Tbsp olive oil 
• 1/2 sm yellow onion, sliced
• 1/2 c dry white wine
• 1 c low sodium chicken broth
• Fresh parsley for topping
• Cooked egg noodles

Directions

• Preheat your oven to 350 degrees F.
• Heat a large saute pan over high heat. Chop your bacon into small pieces and add it to the pan. Cook, stirring, for 5-6 minutes or until crispy. Remove from the pan with a slotted spoon, leaving the bacon grease in the pan. Turn down the heat.
• Season your chicken with the thyme, oregano, rosemary, salt and pepper. Dredge in the flour, shaking off any excess. Turn the heat back up to medium high and add the chicken to the pan, cooking a few minutes per side until golden brown, but not cooked through. Transfer chicken to a plate. 
• Add the olive oil to the pan followed by the onions and turn heat to medium. Cook onions approximately 5 minutes until softened.
• Add the wine slowly, scraping up all of the brown bits on the bottom of the pan. 
• Add the chicken broth and bring to a simmer. Let everything cook until it reduces slightly, about 5-10 minutes.
• Return the chicken to the pan and bake for 30 minutes, basting the chicken with the liquid every 10 minutes, until the internal temp of the chicken reaches 165 degrees F. 
• Garnish with the parsley and bacon and serve over egg noodles. 

Roasted Red Pepper Relish

I'm a big fan of sauces and almost always like to have some sort of sauce with meat, especially when we grill. While Jon is outside grilling I'll whip up something quick to go with it, like a chimichurri, relish or some other topping. 

When we last made a simple grilled chicken with grilled Brussels sprouts, I made a garlicky roasted red pepper relish to jazz it up a bit. You can roast the peppers on the grill while you are making the chicken, or use a shortcut with store bought roasted red peppers. 

This comes together so fast with just a few ingredients and is really so versatile. Use it on chicken, fish, as a spread on sandwiches or burgers, or as a dip.  Roasted Red Pepper Relish Original Recipe by Mary Ellen of Mary Ellen's Cooking Creations
Ingredients

• 1 roasted red pepper, sliced (or 4 strips from a jar)
• 2 cloves of garlic, chopped
• 1 Tbsp olive oil
• Dash of red wine vinegar
• Salt and pepper to taste

Directions

• If you are roasting your own pepper, place it over an open flame, turning until all of the skin is charred and black. Transfer to a paper bag and close, or transfer to a bowl and cover with plastic. After 10 minutes peel off all the charred skin, cut in half and remove the seeds and stem, and slice. 
• Put all of your ingredients in a food processor. Chop until you reach your desired consistency. Adjust salt and pepper if needed
• Optional: add a pinch of sugar if it is too tart

Italian Chicken and Gnocchi with Ragu Homestyle Pasta Sauce (and a giveaway!!)

Growing up, it was our family tradition that every Sunday we would go to my grandmom's house for the afternoon and dinner. Walking in I knew that either Lawrence Welk, Hee Haw, The Three Stooges, or the Phillies would be on TV and my grandmom would either be in the kitchen cooking, baking or relaxing on her rocking chair after spending some time in the kitchen.

My favorite days were gnocchi days because I always got to help. We would work in her blue kitchen at her white, pink and gray formica table, and everything was done by hand, right down to hand press ricer for the potatoes. I would watch her mix everything up, roll out the dough, and then I got to cut the gnocchi and roll it down the grater. I still remember her telling me to get my thumb in there to shape them. And of course the gnocchi was served with her homemade tomato sauce.

These days it can be hard to spend hours and hours in the kitchen, but so many shortcuts are full of things we don't want to feed our family. That's why I was so happy to learn about Ragu's new Homestyle Sauces.

The sauces are Simmered in Tradition, a recipe based on Aussanta, the founder of Ragu, who sold the pasta sauce from her porch in NY.  She reminds me a lot of my grandmom! These new sauces have no artificial flavors, no artificial colors, no high fructose corn syrup, and they are made using farm grown ingredients. They don't take any shortcuts, peeling, chopping and simmering all of their ingredients and a special blend of herbs - basil, fennel, oregano and black pepper - to layer and build the flavor. I am happy to serve Ragu Homestyle Sauces to my family!

Reading the story of Aussanta and Ragu Homestyle Sauces, I immediately thought of my grandmom and knew I'd make something that reminded me of her. My grandmom always cooked chicken in her tomato sauce, so I put on my grandmom's green checked apron and made chicken simmered in the Ragu Homestyle Sauce and served it with gnocchi.

There are several flavors of Ragu Homestyle Sauces to choose from, and the options for recipe creations are endless. I went with the Thick Hearty Traditional with vine ripened tomatoes, garlic, and fragrant herbs - there is no need to doctor it up, just heat and serve! The thick sauce coats everything perfectly, and as soon as I poured it out of the jar I could see how thick it was. It definitely reminded me of eating at my grandmom's house!

My daughter was "mmmm-ing" her way through dinner. And the best test - my husband. He could not believe that I didn't doctor up the sauce! It was perfect right out of the jar.

Visit Ragu to learn more about the new line of Ragu Homestyle Sauces and find a taste of home. Check out my recipe below, and don't forget to enter my giveaway at the end of this post!!

Italian Chicken and Gnocchi with Ragu Homestyle Pasta Sauce
#MyHomestyleRecipe

Ingredients

• 1 jar of Ragu Homestyle Thick & Hearty Traditional Pasta Sauce
• 2 chicken breasts
• Salt, pepper, garlic powder
• 1 tsp olive oil
• 1 package frozen or fresh gnocchi
• Freshly grated Parmesan Cheese

Directions

• Heat olive oil in a saute pan
• Season the chicken with salt, pepper, and garlic powder. Add to the pan and cook 4 minutes per side. 
• Pour in the Ragu Homestyle Sauce over the chicken and let simmer 20 minutes
• Serve with gnocchi

The Giveaway is closed... congrats to Mami2jcn!!!! 

Earn entries -

 - Visit the Ragu Home Page and tell me in the comments below your favorite Homestyle Sauce
 - Visit the Ragu Homestyle Sauce page and comment below how many sauces are in the collection

BE SURE to leave your email address in the comments as well so I can contact the WINNER!

Once you earn those entries, earn additional entries by:
 - Like Mary Ellen's Cooking Creations on Facebook and comment below
 - Follow Mary Ellen's Cooking Creations on Instagram and comment below with your user name
 - Follow Mary Ellen's Cooking Creations on Pinterest and comment below with your user name

Open to US residents only, must be 18 to enter. This giveaway is hosted by www.MaryEllensCookingCreations.com and has no affiliation with Amazon or Ragu. Entries accepted through June 6, 2016. Void where prohibited.

Classic Pulled Pork with Rated X Sauce

A few weeks ago I went to a cooking demonstration that showcased products made by a local company, Offbeat Gourmet. Offbeat creates premium condiments using locally sourced and mostly organic ingredients.  At the demonstration we were able to try everything that they cooked as well as sample a bunch of Offbeat's other products. I ended up sampling and buying several products, including a sauce they call Rated X. 

This sauce tricks you in the best of ways - the first flavor you get is sweet and tangy from the oranges, but then that heat kicks in and man is that some heat!!! It's not a spicy burn your tongue kind of heat, but more like a slowly developing heat that hits you at the back of our mouth. It's a sauce that is complex and adds to the dish with its heat instead of just being spicy for the sake of being spicy. SO, so good. And just look at that thick consistency - 

I knew I'd have to use Rated X the next time I made pulled pork. And with the heat coming from applewood smoked ghost peppers, I knew Jon would love it.  I made a rub for the pork using smoky, sweet and slightly spicy flavors to complement the sauce. For liquid I chose an IPA beer, a touch of cider vinegar and just a tiny bit of the sauce since we'd be using more on our sandwiches. 

We put the sandwiches together on soft-on-the-inside, crusty-on-the-outside rolls with cole slaw and more of the sauce. I wish you could reach into the screen and taste this pork and the sauce. On its own the pork had just a hint of the heat, so adding that touch of sauce on the sandwich was perfect. Sticky, sweet and then hot all in one bite. 

Pulled Pork with Rated X Sauce Original recipe by Mary Ellen of Mary Ellen's Cooking Creations, inspired by Offbeat Gourmet's Rated X Sauce Serves 8-10 Ingredients

• One 2 lb pork loin or tenderloin; I prefer to use a loin or tenderloin instead of a butt or shoulder as there is less fat and gristle
• 1 Tbsp onion powder
• 1 Tbsp garlic powder
• 1/2 Tbsp paprika
• 1 Tbsp chili powder
• 1/2 Tbsp cumin
• 2 Tbsp light brown sugar
• 1 tsp Kosher salt
• 1 tsp freshly ground black pepper
• One onion, sliced
• 3 cloves of garlic, roughly chopped
• 1 bottle of IPA (I use Goose Island IPA)
• Splash of cider vinegar (maybe 1/2 tsp)
• 1/2 tsp of the Rated X sauce (or more), plus more for serving
• Your favorite cole slaw and rolls, for serving

Directions

• In a bowl, mix the onion powder, garlic powder, paprika, chili powder, cumin, brown sugar, salt and pepper. Rub the mixture generously all over the pork.
• Put the onions and garlic in the bottom of your crock pot
• Pour in the beer and cider vinegar, and then add the Rated X sauce, stirring to combine.
• Place the pork in the pot and cover
• Cook on high for 5 hours, turning the pork once
• Turn to low and cook 2-3 more hours. In the last hour shred the pork with 2 forks.
• Keep pork on warm until ready to serve. 

Lemon Garlic Pork Medallions with Sauteed Kale

When life gives you lemons... make something delicious!

I love using lemon juice and zest in sauces for a bright and light flavor. I actually went on a little lemon/garlic/and sometimes Dijon kick for a few weeks and used the combo in several dishes.

One meal I really loved was this one - Lemon Garlic Pork Medallions. I often use pork tenderloin sliced into medallions for a quick way to enjoy this cut of meat that can take 30 minutes or more in the oven or on the grill, plus the time to pre-heat the oven/grill and then time to let the meat rest. These medallions cook quickly and rest while you are making the sauce.

We all loved this dinner. And what wasn't to love? Tender meat cooked quickly, a bright and flavorful sauce, all served with some garlic roasted kale. No need for carbs here, but if you really want them, some noodles, rice, or even bread would be good in all of that sauce.

Lemon Garlic Pork Medallions
Original Recipe by Mary Ellen of Mary Ellen's Cooking Creations

Ingredients

• 1 sm pork tenderloin (1.5 lbs) sliced into medallions, 1.5-2 inches each
• Salt, pepper
• 2 Tbsp olive oil, separated
• 3 large cloves garlic, minced
• 1/4 c dry white wine
• 1/2 c low sodium chicken broth
• Juice from 1/2 lemon
• Zest from 1/2 lemon
• Chopped fresh parsley
• Optional: 2 Tbsp butter

Directions

• Heat1 Tbsp olive oil in a large saute pan over medium-high heat. Add the pork medallions, nicely spaced, and cook 4 minutes, flip, and cook for 4 more minutes (cook a bit longer if the medallions are thicker). Remove from the pan. You may need to cook your pork in 2 batches depending on how much you have. You don't want them crowded in the pan. 
• Add remaining oil to the pan
• Add garlic and saute 2 minutes, being careful not to let it burn.
• Deglaze the pan with the white wine, stirring to scrape up all the brown bits.
• Add the chicken broth, lemon juice and lemon zest. Bring to a low simmer. 
• Taste and adjust salt and pepper, if necessary. 
• Optional: for a richer sauce, whisk in 2 Tbsp butter. 
• Return pork to the pan and top with some parsley

Creamy Pasta with Bacon

 

If I'm going to make a comforting pasta dish, I'm really going to go for it and forget about low carb, low fat, etc. It has to be creamy, rich and hearty, cheesy, and the addition of bacon never hurts.

Whenever my friend Jen comes to visit I always make a creamy pasta dish one of the nights, and since it was still freezing cold when she was here the last time, I was excited to make a comforting dish.

I was inspired by this recipe for Pasta with Mascarpone, Garlic, Spinach and Crumbled Bacon from the blog Week of Menus. I changed up a few ingredients and some of the steps and was so happy with the final dish - it was exactly what I wanted it to be.

Note - the mascarpone doesn't have much flavor, so if you are going to use it as a base for your sauce, I suggest using a second cheese and also some stock instead of the reserved pasta water.

Creamy Pasta with Bacon

Adapted from: Week of Menus

Ingredients

• 1 lb of bowtie pasta
• 6 slices of bacon
• 1/2 Tbsp olive oil
• 2 cloves of garlic, minced
• 3/4 c frozen peas
• 1/2 c mascarpone cheese
• 1/2 c low sodium chicken stock
• Shredded Parmesan cheese
• Black pepper

Directions

• Cook pasta until done to your liking; drain and set aside.
• In the meantime, heat a large skillet over high heat. Add the bacon and cook until crispy. Using a slotted spoon, transfer to a plate lined with paper towels. Discard all but 2 Tbsp of the bacon grease.
• Lower the heat the medium and add the olive oil. Add the garlic; sauté 1 minute.
• Add the peas and mix, followed by half of the broth
• Whisk in the mascarpone until creamy, adding broth if it gets too thick
• Add the Parmesan cheese and black pepper to taste
• Add the pasta, tossing to coat
• Top with the crumbled bacon and serve immediately.

Roasted Vegetables and Graziano Marinara Sauce over Creamy Polenta

Graziano Marinara Sauce is made by a local company using only the freshest ingredients and I was really excited to try it. And now that I have, I'm excited to use it in my kitchen again.

 Photo courtesy of Graziano Products

 About Graziano Products -
Over a century ago, the Graziano family immigrated from the small Italian town of Guardia Perticara in the province of Potenza. Establishing themselves in Philadelphia, Pennsylvania, the young family was raised on the finest traditional Italian cooking. Over the years, friends and family alike have come to love the exceptional meals served from the Graziano kitchen. Graziano's founder, Thomas Graziano and his wife Jackie have continued the old world family tradition of enjoying home cooked meals every day of the week. They have maintained the classic integrity of the Graziano family recipes and they now look to share these delicacies with you. Chi mangia bene, Vive Bene!

When I got the sauce I fell in love with the packaging. The jar itself is rustic and screams home cooking, and the label is modern, bold, and perfectly simple. The two elements combine to make the perfect package.

Then you get a little closer to take a look at the sauce in the jar and you know how fresh it is. You can see the chunks of tomatoes and pieces of garlic and I could not wait to get it home and open it to smell and taste it.

I planned my menu for our Sunday family dinner using the sauce as my inspiration. I wanted something simple so the sauce could shine, yet comforting and rustic so I decided to roast vegetables and serve them in the sauce over creamy polenta (recipe follows at the end of this post). From looking at the jar I knew this sauce would give me the texture and consistency I wanted, and it did. And unlike every other jar of sauce I have ever tried, Graziano Marinara doesn't need any sort of "doctoring up."

This sauce is not your typical jarred sauce, but rather home cooking in a jar. The sauce looks and tastes of the freshest ingredients and it has the perfect balance of acidity and sweetness. You can taste all of the ingredients with none of them dominating the tomato flavor. The texture is exactly what I want in a good marinara sauce - the chunks of tomato let you know those are real tomatoes!

If you are looking for the perfect jar of marinara sauce, try Graziano Marinara. If you want to make a quick Italian meal that will taste like you cooked all day, use Graziano Marinara sauce. And even if you like making your own sauce sometimes you just don't have the time, right? This sauce will be the one  you can turn to in those situations. I know that I will definitely be cooking with this again, and soon!

To buy Graziano Marinara sauce locally you can purchase it at these stores:
   Olive Oil Etc., Doylestown Food Co-op, Del Val Market and None Such Farms in Doylestown, PA
   Tredici Market in Wayne Pa 
   Luigi and Giovanni's Market in Newtown Square
Coming soon - Graziano's Fra Diavolo will be available at Suzies Hot Shope in New Hope, PA very shortly.

Additionally, you can buy it online at www.grazianoproducts.com and have it shipped to you. You can follow them on Facebook - Graziano Products, LLC - and Instagram - @GrazianoProducts.  Finally, to meet the people behind this brand, I suggest you check out a great event being held in Doylestown, PA on February 26 - the Locavore. Details here.

Roasted Vegetables and Graziano Marinara Sauce over Creamy Polenta

Ingredients

• 1/2 red pepper cut into 3 slices
• 1/2 bulb of garlic separated into cloves and gently crushed
• 1 sm zucchini, halved
• 1 sm yellow squash, halved
• 1 sm eggplant, halved
• Handful of sliced mushrooms (crimini or baby bella)
• Olive oil (I like using my oil mister for spraying the veggies)
• 1.5 c low sodium chicken broth
• 1/2 c whole milk
• 1/2 c stone ground yellow cornmeal
• Salt and pepper
• Parmesan cheese

Directions

• Preheat oven to 350 degrees
• Place veggies on a baking sheet and gently mist with olive oil. Roast for 30 minutes or until the veggies are tender. Slice everything into bite sized pieces.
• Put sauce in an oven safe sauté pan and gently heat. Stir in the veggies.
• Optional: top with freshly grated Parmesan and put the pan under the broiler for 2-3 minutes.
• While the veggies are roasting, make the polenta: Add chicken broth and milk to a medium pot and bring to a low boil. Reduce the heat and very slowly stir in the cornmeal - take your time to add it slowly and continuously stir so you don't get lumps. Continue to stir until you have a thick and creamy polenta. Season with salt, pepper, and Parmesan cheese.
• Put polenta on a plate or in a flat bowl and top with the veggie-marinara mixture.  

Reviewers note: Graziano Products supplied me with a jar of sauce for the purpose of this recipe and review.

     

Garlic and Herb Rubbed Roast Pork Loin with a Mushroom Wine Gravy

 I remember many Sunday dinners at my grandmom's house that featured a roasted pork loin as the main dish. Roast pork is easy and elegant and can be seasoned in so many ways. For this dinner I chose garlic and herbs and finished it with a Mushroom Wine Gravy.

When making my gravy I added my liquid slowly which gave me a richer, thicker gravy.

The best part - tasting it along the way!!

Garlic and Herb Rubbed Roast Pork Loin with a Mushroom Wine Gravy

Ingredients

• 2 lb pork loin
• 2 Tbsp olive oil
• 3-4 cloves of garlic
• Salt
• Cracked black pepper
• A few pinches each of dried thyme, sage, and Italian seasoning blend (or whatever herbs you prefer)

Gravy:

• 1 Tbsp butter
• 1 c chopped mushrooms (white or crimini)
• 1 clove garlic, minced
• Salt and pepper
• 1 Tbsp flour
• 1/2 c dry white wine
• 1 c chicken broth

Directions

• Preheat your oven to 450 degrees
• Mix the olive oil, garlic, salt, pepper, thyme, Italian seasonings. Rub the mixture all over the pork loin, and then set the pork on a rack in a roasting pan.
• Roast on 450 degrees for 10 minutes, and then lower your heat to 300 degrees and roast until the internal temperature reaches 140-145 for medium or 155 for well (approximately 25 minutes per pound). Transfer the pork to a dish and let rest for 10-15 minutes. Do not discard the drippings from the pan.
• Just before you take the pork out of the oven, melt the butter in a saucepan and add the mushrooms. Season with salt and pepper and cook, stirring, until the mushrooms soften, about 8 minutes.
• Add the garlic and sauté 1 minute
• Add the flour and stir to coat everything, and then add the wine, stirring until it has absorbed.
• Lower the heat and add the broth, 1/4 c at a time, stirring for 2-3 minutes. Repeat until you have used all of the broth and you have the consistency and quantity of gravy that you want. You can also add the drippings from the roasting pan when you first add the broth.
• Slice the pork and serve with the gravy.

   

Chicken Pot Pie Pasta

A few weeks ago I was craving both Chicken Pot Pie and Chicken and Dumplings in the worst way. We had a really busy week though and I didn't have a lot of time to spend in the kitchen so I didn't get to make them.

So to satisfy my craving I threw together a creamy chicken dish with all of the flavors of chicken pot pie without the work. And instead of potatoes and crust that are normally in pot pie, I subbed pasta.

To make this a REALLY quick and easy meal, use rotisserie chicken.

Chicken Pot Pie Pasta
Original Recipe by Mary Ellen of Mary Ellen's Cooking Creations, Inspired by my Chicken Pot Pie and Chicken and Dumplings

Ingredients

• 2 chicken breasts, cubed
• Salt, pepper, dried thyme
• Touch of olive oil for cooking chicken
• 2 Tbsp butter
• Handful of white or brown mushrooms, sliced
• 1 carrot, diced
• 1 stalk of celery, diced
• 1/2 sm yellow onion, diced
• 1.5 Tbsp flour
• 1/4 c dry white wine
• 1-2 cups of chicken broth (see notes in directions)
• 1/2 c frozen peas
• Optional: frozen corn
• Pinch each of dried thyme and dried dill weed
• 1/4 c light cream
• 8 oz cooked pasta, small shape

Directions

• Season the chicken with salt, pepper, and a pinch of dried thyme
• Heat olive oil in a large sauté pan; add the chicken and cook 6-8 minutes until done; transfer to a plate.
• Add the butter to the pan and add the mushrooms; sauté 8 minutes.
• Add the carrots, onion, and celery; cook 2 minutes
• Add the flour and stir to coat everything
• Add the wine and stir until absorbed
• Slowly add the broth 1/4 c at a time, stirring to thicken. Repeat as needed, slowly, taking your time to develop a thick and creamy sauce. Season with thyme and dill
• Once you have as much sauce as you want (you may not use the entire 2 cups - it's up to you!), stir in the frozen peas and then return the chicken to the pan.
• Add the cream and stir until heated through
• Add the pasta and toss to coat

Roasted Garlic and Lemon Pasta with Brown Butter and Gruyere

I wish I could take credit for this recipe. I love to create new dishes and experiment in the kitchen, but putting the ingredients from this recipe together in one dish is something I never would have thought of on my own.

But even though I can't take credit for this recipe, I bumped it ahead of a few original recipes I have waiting to post because it is THAT good and needs to be shared.

The other night I asked Jon to throw a bulb of garlic on the grill while he was making steaks. I didn't know what I was going to do with it, but knew I wanted to use it the next night. I also had half of a block of Gruyere cheese left over that I wanted to use - roasted garlic and Gruyere are so perfect together. So I googled "roasted garlic and Gruyere recipes." At first I was finding a lot of ads for roasted garlic Gruyere cheese. Um, yum! I think I need to find some!!! After looking for a bit I came across a recipe for Roasted Garlic and Lemon Rigatoni with Brown Butter and Gruyere on the Blog Baker by Nature. I read the recipe and knew it would be fabulous.

I can't say enough good things about this pasta dish. Every bite gives you so many flavors that all work perfectly together - sweet roasted garlic, light and bright lemon, nutty brown butter and creamy and nutty Gruyere. Our sides really complemented the dish too - roasted Brussels sprouts and some roasted cherry tomatoes. I may have eaten 2 servings and then had the small amount of leftovers for lunch the next day and I already want to eat it again.

Roasted Garlic and Lemon Pasta with Brown Butter and Gruyere
Source: Baker by Nature

Ingredients

• 1 head of garlic, bottom cut off
• 1 pound rigatoni pasta, cooked 3 minutes short of al dente (you want them not raw, but not quite there yet; they will finish cooking in the butter/lemon sauce)  *reserve 1/3 cup of the pasta water
• 5 tablespoons butter, browned (THIS is a great tutorial on making perfect brown butter)
• 1/4 cup fresh parsley
• 1 lemon (original recipe calls for 2 but 1 was plenty)
• 1 cup fresh grated Gruyere cheese, plus more for sprinkling
• 1/4 cup extra virgin olive oil
• Salt and pepper to taste
• Crushed red pepper

Directions
My notes and changes are in italics

• Preheat oven to 375 degrees (F). Carefully slice the bottom off of head of garlic. Place in a small oven proof baking dish (or wrap in foil), drizzle with olive oil, and place in the oven to bake for 55 minutes. Remove garlic from baking dish to cool while you make your pasta. Or you can make this ahead of time. My husband roasted the garlic on the grill the night before I made this dish, and then I stored it in the fridge.
• Fill a large pot with water and salt, and bring to a boil. Cook pasta for 5-6 minutes, or until just slightly under al dente. Drain and quickly run pasta under cold water to stop the cooking. Return pasta to pot. ** Make sure you reserve 1/3 cup of the pasta water
• Squeeze cooled garlic cloves out from the head and place them in a food processor or blender; set aside.
• In a small pan cook butter over medium heat, stirring frequently, until it’s just browned and smells slightly nutty (see this link if you have never made brown butter before). Pour butter into the food processor, then add the reserved pasta water, parsley, lemon zest, and juice of one lemon; pulse until smooth.
• Add mixture to pasta (as well as some red pepper flakes), stir, and heat on medium-low for 3-4 minutes, just until the pasta has warmed and is al dente. Remove from heat and stir in Gruyere. Taste, then add salt and pepper as needed.
• Right before serving drizzle olive oil over pasta and toss lightly. Serve warm with grated cheese.

Bonefish Grill Copycat Bang Bang Sauce and Bang Bang Tofu

Have you tried any of the copy-cat "bang-bang" recipes out there? You know, that creamy spicy sauce made popular by Bonefish Grill's Bang Bang Shrimp. Ever since that dish became popular, I have seen many things made "bang bang" style.

I made Bang Bang Cauliflower a while back and had been craving it again, but wanted it as an entrée. One night Jon was making some shrimp and I planned on making tofu for myself, and as soon as I grabbed the Sriracha sauce I knew I wanted to make Bang Bang Tofu. I used the cauliflower recipe as inspiration.

 I pressed and cubed the tofu, dipped it in a thick batter, and fried it up before tossing it with the sauce that makes my mouth water every time I think about it. Using tofu in this way was perfect - the batter gets thick and crispy while the tofu stays soft. If you have been wanting to try tofu but are nervous about the texture, this may be the way to do it since you'll have some other textures than just the soft tofu.

Bang Bang Tofu

Inspired by: Bang Bang Cauliflower

The Batter

• 2 egg yolks
• 1 1/2 c ice water
• 1 3/4 c flour, sifted

Place the egg yolks in a large bowl. Add iced water gradually, blend well. Add the flour all at once and stir briefly so it's all mixed, but still has lumps and clumps. Make this batter as soon as you are ready to start cooking - you don't want it sitting around.


The Bang Bang Sauce
Mix these ingredients together in a bowl -

• 1/4 c mayonnaise
• 1/4 c Sriracha sauce
• 1 tbsp rice vinegar
• 2 tbsp sugar

The Tofu (sub this for anything you'd like - shrimp, chicken, veggies)

• 1 block of tofu
• Canola or vegetable oil; about 1/4 - 1/3 inch deep in a large nonstick pan
• Green onions for garnish

Take 1 block of extra firm tofu, wrap it in paper towels or a clean, dry kitchen towel and place it on a plate. Place something heavy on top of it (but not something that will crush or break the tofu) and place it in the fridge for about an hour.

Heat the oil over high heat

Cube the tofu, dip each piece in batter, and drop it into very hot oil. Fry about 90 seconds - 2 minutes, flip and fry the other side (if frying chicken or shrimp, make sure it is fully cooked by checking the temperature). 
Remove from the pan and place on paper towels to let some of the grease drain. Toss with the sauce and top with green onions.