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!

Easy And Creamy Tomato Soup

Easy And Creamy Tomato Soup. Now nothing says soup better than creamy tomato soup. And in my case tomato soup and grilled cheese. A childhood staple. A very no-fuss soup recipe that will be your go to over the store bought stuff. And while I love fresh tomatoes using canned is just as good. My pantry is stocked with a variety of canned tomatoes. It’s my go-to staple when I’m making a quick pasta sauce or soup. Onion, garlic, basil, and a little heavy cream create this rich and flavor-packed soup. Comfort food in a bowl. I hope your family enjoys it as much as mine did. Share your comments below.

Xo- Ayesha

 

 

Easy And Creamy Tomato Soup

Two tablespoons unsalted butter
One tablespoon olive oil
One medium sized onion, roughly chopped.
One 28oz can whole peeled tomatoes
Two cloves garlic smashed.
Four basil leaves, roughly chopped. (Plus more for garnish)
1/2 cup heavy cream
1 cup chicken stock
1 tablespoon light brown sugar
Kosher salt and pepper to taste.

Heat a large dutch oven or large pot over medium-high heat and melt butter. Add roughly chopped onion, garlic, salt and saute until translucent. Add in tomato, stock, cream, basil, and sugar. And bring the soup to a boil before reducing the heat and allowing it to simmer for about 15-20 minutes. Use an immersion blender (Great tool to have when making soups and very inexpensive) or regular blender to puree soup until smooth. Return to the pot and season with more salt and pepper to taste. Top with freshly chopped basil and enjoy. I would suggest pairing it with a grilled cheese sandwich!

*Tip* Use a towel over your blender when blending the hot soup. You can also wait for the soup to cool off and reheat it after mixing if you’re worried about working with hot soup.

Easy Caprese Salad

Flashback Friday with my “Easy Caprese Salad.”

Hi guys! I hope you all enjoyed your week! Here is a super simple Caprese salad recipe. It’s easy and so delicious! Perfect for a busy weekend or work week lunch! My kids love to eat this, and it would be a great addition to those back to school lunches coming up. What is your go-to salad? Please share yours in the comments below.

Enjoy the weekend!

Xo- Ayesha

Easy Caprese Salad

Ingredients

6 -8 small fresh mozzarella balls

8-10 Cherry tomatoes

salt and pepper to taste

3 Leaves of fresh Basil (chopped)

A Drizzle of Aged Balsamic Vinegar

Directions

Comine all of the ingredients into a bowl, drizzle with balsamic and enjoy! It’s really that simple, I love it. Be sure to use aged balsamic as it has a thicker and sweeter consistency.

Cooking with my Kids! -Star Patties

I love cooking with my kids! Riley has been helping me out in the kitchen for such a long time. And now Ryan is showing an interest as well. Inviting my kids into the kitchen to help me cook our meals is a way for me to create quality time together but also helps them to learn some kitchen basics and feel confident. I’m always trying to come up with delicious and kid-friendly dishes that still include all of the flavors that I would put into mine. And fortunately for me, my kids are willing to try almost anything that I put in front of them. Besides chocolate of course! Weird I know. These star patties are packed full of flavor with some nutty and sharp Parmigiano-Reggiano, teriyaki sauce, fresh basil, garlic, and parsley. Its rolled out on some parchment paper (Riley’s job!) before being cut into shapes and baked off. Super simple and delicious. And so much fun! Just remember that whenever you have kids in the kitchen your inviting some extra mess. But those messes can always be cleaned. So enjoy the moment! Share your favorite thing to cook with your family in the comments below.

X0- Ayesha

Star Patties

Star Patties

1 pound ground beef or lamb
3 Tablespoons Teriyaki Marinade & Sauce
1/4 cup breadcrumbs (I used Italian)
1/2 cup Parmigiano-Reggiano, grated. (You can also use just plain parmesan)
1/4 cup fresh basil, roughly chopped.
1/4 cup Italian parsley, roughly chopped.
One garlic clove, finely minced.
One large egg, lightly beaten.
Salt and pepper to taste.
Parchment paper
Cookie cutter of your choice (My kids wanted to use a star)

Preheat oven to 350 degrees.

In a large mixing bowl add in ground meat.

Add the egg, garlic, teriyaki, cheese, breadcrumbs, basil, and parsley. Season with salt and pepper.

Carefully mix. (You don’t want to over mix it)

Place the mixture in between two pieces of parchment paper.

Using either your hands or a rolling pin to flatten.

(I recommend letting it chill in the fridge for at least 1 hour before continuing.)

When your mixture is ready, you can remove the top layer of parchment paper and cut into shapes.

Place your shapes on a non-stick baking sheet and bake in the oven for 12-15 minutes.

serve with your favorite veggie and starch.

We used tomatoes and some Israeli couscous.

Enjoy!

Grilled Chicken Salad For A Crowd With Vinaigrette

Grilled Chicken Salad For A Crowd With Vinaigrette

Sometimes I just need a break from all the carbs! This salad makes for a delicious weeknight salad recipe that has the perfect balance of salty and sweet! Filled with chicken, crisp apple, pears, goat cheese, tomatoes, onions, and topped with a Vinaigrette! Such a flavorful salad! I used fresh romaine lettuce in this dish, but you can use any mix of greens you have on hand. Quickly brown some marinated chicken and assemble your salad. Dinner will be at the table in no time.

Enjoy!

Xo- Ayesha

Grilled Chicken Salad For A Crowd With Vinaigrette

Four boneless skinless chicken breasts
4 cups romaine lettuce, thoroughly washed
4 ounces goat cheese, crumbled.
1 cup whole baby tomatoes
1/2 cup red onion, diced.
1/2 cup dried cranberries
One green apple, peeled, cored and thinly sliced.
One pear, peeled and thinly sliced.

Assemble the salad by adding lettuce to a large serving bowl and topping with sliced apple, pears, onions, cheese, tomato, and cranberries.

Add sliced chicken to the salad and serve with honey mustard vinaigrette.

Grilled Chicken

Four boneless, skinless chicken breasts
1/4 tablespoons balsamic vinegar
Two tablespoon lemon juice
Two tablespoons olive oil
One tablespoon dijon mustard
Two tablespoons dark brown sugar
Two tablespoon soy sauce
Two cloves garlic cloves, minced.
One sprig fresh thyme (1/4 teaspoon)
One sprig fresh rosemary
Salt and pepper, to taste.

Add chicken breasts to a large ziplock bag.

In a small bowl add all ingredients and mix well. Pour mixture over chicken and seal bag. Allow chicken to marinate for at least 1 hour or overnight. Making sure to turn the bag occasionally.

Remove chicken from marinade. Do not use any of leftover marinade.

Preheat a grill pan or skillet over medium-high heat. Add chicken and cook about 5-6 minutes on each side and juices run clear. Remove from pan and allow to cool.

Slice at an angle and serve cooled chicken over your salad.

Honey Mustard Vinaigrette

Two tablespoons honey
Two tablespoons dijon mustard
One tablespoon minced garlic
1/4 cup olive oil
1/4 cup lemon juice
salt and pepper to taste.

Just place all of your ingredients into a mason jar with a lid and shake well.

Pour over salad and enjoy!

Reliving Ropa…Vieja

I LOVE to try and recreate moments. I’m big on nostalgia. This past January we were in Miami and a couple of friends of mine took me to an incredible Cuban restaurant. My mom is Jamaican and Chinese, so I grew up with a ton of flavors in our kitchen very similar to that of Cuban food! Anyway, the girls had me try Ropa Vieja for the first time. It was incredible! The flavors were perfect, the meat was tender and the rice and beans balanced out the meal. 3,000-ish miles back to the west coast and I couldn’t stop dreaming about and salivating over this dish! I did a little research and found what I thought to be a good recipe. Went to the groceries, got my lovely pot out and started cooking and experimenting… It turned out perfect! The robust tomatoey flavor, tender beef, bite of the pepper and onions were unmatched! The cumin gave it that Cuban flare. I’ll stop rambling now, but it was perfection.

Here are a couple of pictures of my cooking process. If You’re feeling adventurous, or like you need to escape to somewhere warm and flavorful you can try the recipe and conquer this dish by clicking HERE.  Enjoy!!!

Ropa Vieja 

Note*** I did add about 2 TBS of brown sugar to the recipe. It brought out the flavors a bit more.

 

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10 Minute Pasta !

Sometimes I just don’t feel like going to the grocery store, especially now with an 8 month old. Yesterday was one of those days. Luckily my husband didn’t want a lot of protein in his pre game meal so I didn’t have to trek to the grocery to get my usual pound of ground. I decided that I would use what was on hand. We ate chicken and waffles the night before so I wanted to make something fresh, light, quick and EASY! I came up with this simple recipe  using things that I already had in my refrigerator. Turns out he loved it. It’s a great vegetarian option too! Try it and let me know what you think in the comments below!

Ingredients 

2 handfuls of cherry tomatoes(halved)

1 small shallot chopped

3 cloves of chopped garlic

handful of FRESH basil chopped

a sprig of fresh rosemary

3 tablespoons of butter

3 tablespoons olive oil

a pinch of salt

1 package of Capellini pasta

Parmigiano Reggiano (to taste )

Bring a pot of COLD water to a boil on the stove. While the water is heating up, place your skillet on med high heat and sauté the butter, olive oil, garlic and shallots in a pan until the shallots become translucent (not brown). Add in the rosemary , cherry tomatoes and pinch of salt for flavor. Sauté for about 2 to 3 mins and add in your chopped basil. By now your water should have come to a raging boil. Add in your capellini pasta and cook as directed on the package (usually about 3 mins). Drain the water from the pasta and add in your tomato mixture. Mix together well and then plate the pasta. Top with fresh Parmigiano and enjoy! DSC01526 DSC01527 DSC01529 DSC01533 DSC01537 photo