Chicken And Mushrooms With A Creamy Tomato Sauce

Chicken And Mushrooms With A Creamy Tomato Sauce. Hey everyone! I’m excited to end the week by sharing this delicious recipe. This dish is packed with flavor but cooks in no time. I love to use chicken thighs in my recipes as they are super juicy and flavorful. Not to mention inexpensive. The sauce is full of mushrooms, tomatoes, herbs, heavy cream, and cheese. And I love mushrooms. Not only are they in season all year long. But they are incredibly flavorful and have this meaty texture that makes them perfect for dishes like this — rounded out with a little heavy cream, cream cheese, and parmesan that turn this dish into something fantastic! I’m so ready to sit down a big bowl of this and a glass of vino. Hope that you have a blessed weekend! Share your thoughts on the recipe in the comments below.

Enjoy,

Xo-Ayesha

Chicken And Mushrooms With A Creamy Tomato Sauce

Six chicken thighs, boneless-skinless.
One cup chicken stock
1 tablespoon olive oil
1 tablespoon butter
One clove garlic, minced
1 teaspoon dried thyme
1 tablespoon cumin
1 tablespoon smoked paprika
1 tablespoon fresh basil, roughly chopped.
1 tablespoon parsley, roughly chopped. (optional)
1 cup mushrooms, cleaned and sliced.
1 cup canned diced tomatoes, drained. (I used tomatoes that mixed with green chiles for some heat!)
1/2 cup heavy cream
2 oz. cream cheese
3/4 cup grated parmesan cheese. (Plus more for topping.)
salt and pepper to taste.

Heat a large skillet over medium heat, and add in olive oil and butter. Season chicken thighs with salt and pepper to taste. Add chicken to the pan. Cook on both sides for about 5-6 minutes per side or until browned and cooked through. Transfer to a large plate or platter.

Into the hot pan add garlic, shallot, and mushroom. Cook for 2-3 minutes. Add in tomato, stock, cream, chopped parsley and both kinds of cheese to the pan. Season with thyme, cumin, paprika, and salt and pepper to taste. Combine well and bring to a boil. Stir until it begins to thicken into a creamy sauce. About 5-6 minutes. Add chicken back into pan and coat well. Sprinkle with remaining cheese and fresh basil. Serve hot on its own or with your favorite pasta!

Quick And Easy Pumpkin Spice Pancakes

Quick And Easy Pumpkin Spice Pancakes. Dig into some fall flavor with these delicious and fluffy pumpkin spiced pancakes. Now, who doesn’t love a good hot cup of pumpkin spiced coffee in the fall? Here I’ve combined those flavors with some rich pureed pumpkin that can be store bought or made at home. These are sure to be a new family favorite. Now you can easily make your own pancake mix at home. But as a busy mom, I’m all about shortcuts! And here I use store bought pancake mix and added in the extra ingredients to give us that flavorful and homemade taste. Less time cooking and more time to cozy up to your family and enjoy an incredible meal together. I hope that you enjoy these fall flavored pancakes. Share your favorite way to eat pumpkin in the comments below!

Enjoy,

Xo- Ayesha

Quick And Easy Pumpkin Spice Pancakes

 

Quick And Easy Pumpkin Spice Pancakes

2 1/2 cups pancake mix (I use Krusteaz)
1/2 cup pumpkin puree (You can use two tablespoons if you want a very mild pumpkin taste.)
One teaspoon pure vanilla
2 teaspoons pumpkin pie mix (Recipe below)
Plenty of butter and maple syrup, for serving.

In a large bowl add pancake mix and pumpkin spices. Mix well. Now follow the directions for the pancake mix. Once your pancake batter has been mixed, add vanilla, pumpkin puree and lightly stir until incorporated.

Heat a large skillet or griddle over medium-high heat. Lightly oil and pour pancake batter using a 1/4 measuring cup onto skillet. Let bubbles start to form before flipping and cook until a light golden brown. Remove from heat and repeat with the next batch.

Serve with butter and maple syrup if desired. Yum!

Pumpkin pie spice:

Two teaspoons ground cinnamon
One teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves

Grilled Cheese With Rosemary Butter

I absolutely love the simplicity of taking something so simple and elevating it! And whats easier than creating an aromatic and delicious rosemary butter to take your grilled cheese to the next level. This grilled cheese is loaded with swiss, mozzarella, and sharp cheddar cheese. I also add a smear of dijon to fresh slices of bread for some punch and finished off cooked with rich rosemary butter. So If you love cheese as much as me, then you will love this quick take on a classic. I mean there is nothing more satisfying and comforting than a crunchy, gooey, melty grilled cheese!

Xo- Ayesha

Grilled Cheese With Rosemary Butter

Grilled Cheese With Rosemary Butter

Four slices your favorite bread (I used some freshly cut Italian bread)
Mozzarella cheese, thinly sliced.
Sharp cheddar cheese, thinly sliced.
Swiss cheese, thinly sliced.
Dijon mustard. (About 1/2 tablespoon per sandwich.)
One sprig fresh rosemary
2 Tbsp butter, divided.

Add 1 Tbsp butter and to a skillet and heat over medium-low heat and add fresh rosemary to the hot skillet. Saute and stir often until fragrant and butter has started to lightly brown. You can either remove the rosemary from the pan or just move it to the side.

Spread one side of bread with a little bit of dijon.

Add both pieces of bread, dijon side up to your skillet. Top of each piece of bread with all three cheese slices and remaining bread. Once it starts to melt and brown flip over add remaining butter to a pan and cook the other side. About 2-3 minutes per side. You want that beautiful golden brown color.

Slice and enjoy!

Romance With Butter

Valentine’s day is swiftly approaching so I wanted to share a few ideas to impress your loved ones. Butter! Who doesn’t love it? It adds nutty delicious flavor to almost any dish. And contains healthy fats such as omega-3 fatty acids. While also being rich in vitamins like A, D, E, and B-12. Not saying by any means that butter is healthy for you. But everything in moderation is fine. And if I had to splurge on a guilty pleasure this Valentine’s day it would be on a really delicious compound butter. Sliced and added to the top of a sizzling steak! Perfection. And a sure way to impress your loved one. Give it a try and mix it up with your favorite ingredients. You really can’t go wrong. The perfect accompaniment to go with my “Pan Steak” recipe from my book “The Seasoned Life“. Be sure to get a copy this Valentine’s day to create some super simple and delicious recipes at home!

Compound Butter- 3 Ways

Garlic Herb Butter
1 Stick unsalted butter, at room temperature.
1 Tablespoon rosemary, finely chopped.
1 Teaspoon thyme, finely chopped.
2 cloves garlic, finely minced. (Microplane works great.)
Glad plastic wrap.

Smoky Butter
1 Stick unsalted butter, at room temperature.
1 Tablespoon smoked paprika.
1 Tablespoon flat leaf parsley, finely chopped. (Any Type.)
Pinch salt and pepper.
1 teaspoon thyme, finely chopped.
2 cloves garlic, finely minced.
Glad plastic wrap.

Blue Cheese Butter
1 Stick unsalted butter, at room temperature.
1/2 cup crumbled blue cheese.
1 Tablespoon thyme, finely chopped.
Pinch salt and pepper.
Glad plastic wrap.

In a large bowl, combine butter, and all ingredients for each recipe. Use a spatula to combine all of the ingredients well. Scoop the mixture onto a sheet of Glad plastic wrap. Roll into a log and twist the ends shut. Place in the refrigerator for 2 hours, or until the butter is firm. You can serve melted on top of your steak or serve it unmelted and just let them see the magic happen!

*Quick tip*
These can also be used for a quick and flavorful chicken dish! Just carefully lift up the skin on the breast of your chicken and place slices of compound butter between the meat and the skin. Bake in preheated oven (375) until chicken meat is no longer pink at the bone and the juices run clear 45 to 60 minutes.

Your leftovers can be wrapped in Glad freezer wrap and saved for another dish. Hope that everyone enjoys making these!

XO Ayesha

 

Perfect Pan Steaks !

This is my recipe for what I consider to be the perfect pan steak! It’s quick, easy and doesn’t require a grill. My steaks always come out tender, juicy and cooked to perfection with this recipe. Try it and let me know what you think!

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Ingredients 

3 Tablespoons of butter

1 tablespoon of olive oil

2 sprigs of fresh rosemary

coarse sea salt and pepper to taste

2 8 oz filets (or any cut of beef you like)

Preheat your oven to 450. In an oven safe skillet/pan heat your butter and olive oil on the stove on a med high heat. Add in the sprigs of rosemary as your pan is heating. Salt and pepper the meat to your liking (I recommend a generous pinch of each, which is a THREE finger pinch 🙂 ). When the butter has melted and the oil is heated add your steaks into the pan to get a nice golden brown sear on them. This should take about 2 mins on each side. Then place your pan in the oven for about 7-9 mins until the steaks are cooked to your preference ( 8 mins makes a perfect medium, my favorite!). These rosemary infused steaks are nothing short of delicious. Enjoy!

Allow the meat to rest 5 minutes before serving

I served my steaks with quick pan potatoes and a caesar salad!

Note*- Allow 2 mins extra oven time for bone in steaks 🙂

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