Chicken Stroganoff


Hello there– I’ve got a BIG project on my plate right now… I’m going through our 10,000 slides/photos of the years when our kids were growing up so we can send of 2,000 of them to be digitized.  Whew!  It’s taking forever and these days I’m awash in nostalgia– so many photos of kids blowing out birthday candles or building villages from legos.  Photos of days in the countryside with dear old  friends and vacations across Spain (our home then) and points beyond…  It’s been grand.

So here’s a nostalgic dish– the kind my mom used to make– chicken in a rich gravy over creamy noodles.  Good (and delicious!) old fashioned food.

10 oz. medium egg noodles
1 tsp. garlic powder
1/2 tsp. dried thyme
1 tsp. paprika
1/2 tsp. salt
1/2 tsp. freshly ground pepper
2 tab. olive oil
1 boneless chicken breasts, cut in 1″ bits
2 cup sliced cremini mushrooms (about 8 oz.)
1 small onion, chopped fine
4 cloves garlic, minced
4 tab. butter
1/4 cup flour
1/4 cup white wine
2 cups chicken broth
salt & freshly ground pepper to taste
1/3 cup sour cream
tab. fresh thyme leaves for garnish

Cook the egg noodles according to the directions on the package in salted water.

In a mixing bowl, stir together the garlic powder, dried thyme, paprika, 1/2 tsp. salt, 1/2 tsp. freshly ground pepper.  Cut up the chicken and drop the small pieces into the mixing bowl with the spices.  Turn them with a spoon until they are thoroughly coated.  Heat the olive oil in a skillet and drop in the chicken.  Cook 5 to 6 minutes until the pieces are toasty brown and cooked through.  Remove the chicken from the pan.

In the same skillet cook the sliced mushrooms for 4 or 5 minutes until they are tender and savory.  You may need to add a bit more olive oil to the pan. Take out the mushrooms and set them aside with the chicken.

In the skillet, now drop in the chopped onion and cook until they bits are al tender and slightly browned.  Add the garlic and cook 1 minute more.  Put in the butter.  When it’s melted, add the 1/4 cup flour and stir to make a paste in the skillet.  Then add in the white wine and cook one minute.  Add the chicken broth and stir until the sauce thickens.  It will take a couple minutes.

Taste the sauce in the skillet.  Add salt & freshly ground pepper until it’s perfectly seasoned (about 1/4 tsp. each).   Then stir in the chicken, mushrooms and sour cream.

Layer the noodles on a large platter.  Spoon the stroganoff over the top.  Garnish with fresh thyme leaves. So delish. Serve it up hot from the stove top with a crisp salad– dinner!




Honey Orange Spiced Chicken

IMG_9735Hello cooking friends–  Here’s a nifty prep ahead recipe– easy to get in and out of the oven when you’ve got a busy day.  The marinade layers on loads of flavor and the meat comes out hot and tender.  I do think you’ll like it…

8 bone in chicken thighs
1/4 cup soy sauce
1/4 cup orange juice *
1 tab. finely grated orange peel
2 tab. honey
2 cloves garlic, minced fine
1/2 tsp. smoked paprika
1 tsp. cumin
1/4 cup olive oil
a few grinds of freshly ground pepper
1/4 tsp. salt

I take the skin off of the chicken thighs (personal preference)– You can do that or leave it on. Then whisk together the rest of the ingredients and pour them over the chicken thighs in a storage container with a lid.

Pop them in the fridge and marinate them all day ( 8 hours)– or overnight.

Nestle the chicken thighs into a baking dish and pour the marinade from the container over the chicken.  Bake it up at 400 degrees for 40 to 45 minutes– basting the chicken with the juices in the baking dish 3 or 4 times during baking.

Heap the chicken on a pretty platter with rice or couscous or roasted potatoes– or eat it cold for a picnic lunch!

*1 medium orange should do it for the peel and orange juice.

Chicken Paprika Soup

IMG_4756Hello all–  I just have one word to say– SOUP!!   Have you been longing for soup as much as I have?  It’s been a hot, hot September here, so when the weather took a slight dip this week, I wrestled out the soup pot and set to work.

This recipe must to modeled on some Hungarian sour creamy dish– It really is warming and delish.  I know it was a winner when my usually unemotive Larry (bless his heart) said, “hmm nice.”  translation: “This tastes fabulous!”

2 tab. olive oil (or butter)
1 medium yellow onion, chopped
2 tab. paprika
2 tab. flour
14 oz. can tomatoes with garlic
1 14. oz. can chicken broth
1 red bell pepper, chopped fine
1 roasted chicken, boned and cut to bits (about 4 cups)
1/2 cup sour cream
salt & freshly ground pepper
marjoram for garnish

Heat the oil in a soup pot and drop in the chopped onion.  Stir and cook on high heat for 5 minutes until it is tender. Stir in the paprika and flour to make a paste in the pot.  Then pour in the tomatoes and chicken broth.  Simmer 3 or 4 minutes until it thickens.  Then add in the red bell pepper, cover and simmer on low for about 10 minutes until the pepper is tender.  Add in the chicken and cook just a couple minutes more to warm it all through.  Taste and then season with salt and pepper until it tastes just right.

Just before you are ready to serve it, stir in the sour cream and heat on low heat til it’s just hot enough to enjoy (please don’t boil the sour cream).  Swish a little sour cream on top of the bowls of soup as you serve them and sprinkle on a bit of your favorite herb to garnish.  Soup!

Paprika Orange Salmon

Hi there.  You know I only want to put up recipes here that I’ve recently tried and think are truly worthwhile and delicious.  But I have to say that this citrusy, spicy salmon is a favorite, even a bit more than your normal delicious.  Served it up on a bed of zucchini rice.  It’s an easy “pop in the oven” recipe.  I think you’ll love it…

1/4 cup orange juice
2 tab. olive oil
2 tsp. fresh thyme leaves (or other herb you like)
1 pound salmon filets
2 tab. brown sugar
1 tsp. smoked paprika
1 tab. grated orange peel
1/2 tsp. sea salt

Mix together the orange juice, 2 tab. olive oil and 1 tsp. thyme leaves in a shallow baking dish.  Marinate the salmon in this mixture, turning it to coat it completely.  Leave in the fridge one hour or more.  When your ready to cook, combine the brown sugar, paprika, orange peel, 1 tsp. thyme and sea salt.  Remove the salmon from the marinade and set it on a baking pan lined with foil. (Discard the marinade)  Pat on the paprika mixture to cover the top and pop it in the oven at 400 degrees for 10-15 minutes (depending on the thickness of the salmon).

1 cup brown or white rice
2 small zucchini
1/2 tsp. salt

Simmer the rice with the salt and water for 10 minutes until all the water is absorbed.   Meanwhile coarsely grate the zucchini.  When the rice is done, mix in the zucchini and put the lid back on the pot.  Let it sit for 5 minutes until the zucchini is warmed through.

You can add other ingredients to the rice– finely diced red pepper, almonds, currants, herbs, pine nuts, mushrooms…  whatever you have on hand.  For this dish, since the salmon is so flavorful, I wanted the rice to have a simple, clean taste.  Enjoy!!