Chicken Paprikash

Happy Wednesday!  Hope you guys are having a great week! This week so far has been amazing for us! Lots of swimming, dancing, and playing around! 007

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Today the girls and I met an old friend at an Indian Street food restaurant, Chai Pani, in Decatur, Georgia. I had a Chatpatta Paneer Sandwich- Fresh grilled paneer (farmer’s cheese), cucumber, onions, dusted with chaat masala. Served on 2 griddled buns (pav) with green chutney and Maggi Ketchup. Wow! Chatpatta-Paneer-Sandwich1 Note to self…more Indian food in my life… The girls had chicken tenders, sweet corn with ghee, and shoe string fries. They are sold.

Tonight I made a dish called Chicken Paprikash. This is a Hungarian dish made with peppers, onions, garlic, paprika, tomatoes, and a cream of some sort (heavy cream, cream cheese, etc) I have made it once before on the blog, but I wanted to try and change it up a bit. The last time I made it, my recipe was from a Cooking Light magazine.

Today I read 10 different recipes and kind of adapted it to what I had in the cabinet and fridge. I lighted it up even more by using chicken breasts and half and half. It was so good! Next time, I might even add in some mushrooms. Still trying to win the girls over with sweet peppers, but they said they loved the chicken and sauce, so that is a small victory. The hubby had 2 servings, so I will take that as a victory, as well. I even took an extra piece of bread to soak up all my remaining sauce. YUUUMMMM!!!!

Ingredients

2 boneless, skinless chicken breasts, cut in half down the middle (I do this for faster cook time)
1 onion, sliced
2 cloves garlic chopped and minced
1 cup sliced sweet peppers (I use a combo of red, yellow, and orange)
2 tablespoons tomato paste- I usually do 1 tablespoon per piece of chicken
1 can diced tomatoes
2 tablespoon each of flour,Paprika, Salt, and Pepper
1 bag wide egg noodles
1/4 cup half and half
1/4 cup chopped parsley

Directions

Heat pan to med-high heat. Take 2 chicken breasts and cut in half down the middle; not through the middle, which would make them too thin. Dredge them in a combo of 1 tablespoon each of flour, paprika, salt, and pepper. Cook in a tablespoon of canola, vegetable, or olive oil – each side for about 3 minutes or until browned. Take out of pan.
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Start boiling water, salty ocean water, that is. When boiling add noodles and follow bag’s directions.

Add in a couple tablespoons or more of oil. Add in your onions and peppers. Cook down for about 4 minutes. Then add in your tomato paste. Cook down for 3 minutes. Add in the rest of your flour, paprika, salt, and pepper. Mix well. Add diced tomatoes and stir well with your veggie and flour mixture. Add in your half and half and stir. Your chicken breast are almost done, so put them in for 5 more minutes. When your sauce is getting thick, take out your chicken and slice thinly or in small bite-sized pieces. Add back in sauce and cook more if needed. Add chopped parsley. 021

Add on top of noodles. Add a hunk of bread. 024

Italian Sausage Sandwiches

This sandwich was amazing. Now, it is not like your regular sandwich. You cannot really eat this with your hands. You gotta get in there with a knife and fork. It is a cross between a meatball sub and a sausage and peppers sub. Just do me a favor and make this. Soon. Did I mention it has cheese? Ooey Gooey Cheese. Clean plates all around!

Italian Sausage Sandwich

Ingredients

small onion, chopped
2 heads garlic, chopped
1 container mushrooms, sliced
1 red pepper, thinly sliced
5 Sweet Italian Sausages cut up in 1 inch pieces- You could substitute chicken or turkey sausage
4-6 hoagie rolls
1 container of marinara sauce- You could make your own, but for a quick meal, use your favorite jarred sauce. I actually found a sausage and peppers marinara that was perfect (Publix brand).
1/2-1 cup of mozzarella cheese- feel free to use as much as you like

Directions

Preheat broiler to high
Hollow out the top halves of rolls. Arrange rolls on baking sheet. Broil 1 1/2 minutes or until toasted. Set aside for the time being.
Heat a large skillet or pan over med. heat. Add some veg. oli to the pan and let it get hot. Add your onions and garlic and cook for about 5 minutes. Add your sausage pieces to pan; cook about 5 minutes or until lightly browned. Add mushrooms, peppers, and marinara; bring to a boil. Reduce heat,and simmer 5 minutes or so until peppers are tender.
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Arrange some of the sausage mixture on each half of roll. Add plenty of mozzarella cheese on each sandwich. Broil for 2 minutes or until cheese is melted and bubbly. Enjoy! 010

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Skillet Chicken and peppers with Farro

Hey all! I am so happy tomorrow is Friday! 3 day weekend! I found myself with an empty house tonight… Hubby is working late and grandparents took the kids to dinner! I relaxed from a long day by cooking for myself! Some people find cooking stressful and do not look forward to it. I just love it and wish I could spend a nice relaxing day in the kitchen. I love the feeling of the knife in my hand when I am slicing up some peppers; I relish in the sizzle of a screaming hot pan. Although I love cooking so much, I would never want to be on one of those cooking shows that are timed. I don’t want to feel the pressure of the clock at all! The only thing I want to measure time by is how many cups of coffee, diet cokes, wine glasses that I drink…depending on the time of day =)

So tonight, I planned on making chicken, some Farro, and a veggie. Well, I stuck to that plan, except I Amyfied it a bit. If you know me personally, you know what this means. Fresh ingredients that are healthy but with a splash of something not so healthy(like heavy cream, wine, butter, bacon, cheese, etc.). I am not one for frozen foods (except frozen veggies; they are perfectly acceptable when the fresh is not looking so good. Plus anything desert related…ice cream, puff pastry, etc.), and canned foods, especially canned meats and seafood…GROSS (tomatoes, black olives, beans, and Annie’s Spaghetti O’s for R are perfectly acceptable).

Tonight’s dinner was spectacular… Here are my steps I took…

1. Pour 1 glass of wine to sip on.
2. Brown chicken on both sides with plenty of salt, pepper, and poultry seasoning.
While it is browning, slice up 4 small peppers and 1 onion. For the onions, I use 1/2 of a white onion I had left and a small red onion (Red onions are really purple. I think the guy who named it was color blind. used ALL colors. My favorites in order of how I like them; Yellow, orange, red, green. Green peppers are just kind of blah for me, but we had one going bad and I didn’t want it to go to waste.
3. Take out beautifully browned chicken and add a splash or 2 of white wine to deglaze the pan. Then add a pat of butter and your peppers and onions. Cook for about 5 minutes.
4. Cook a pan of Farro according to the package. You could substitute brown rice, quinoa, or even a pasta if you choose. Cube the browned chicken and add back in to the pan.
5. Add almost finished Farro to the pan with chicken, veggies, and one more splash of wine. Cook until Farro is done!
6. Pour yourself one more glass of wine and enjoy!
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