Lightened Up Crockpot Stroganoff

When my brother and I were little, our dad lived on a boat. It wasn't a huge boat, but it was an awesome boat! We went back and forth to the Channel Islands. We jumped off the top of it, gauging the swells as they rocked the boat back and forth. We watched Police Academy movies, versions 1 through 197. We listened to gulls, we watched the fog roll in, we played cards and we ate stroganoff. 

Stroganoff was about all my dad cooked, and he made it from a Hamburger Helper box, and he called it Pop Slop, but we loved it. I've been making several non-box versions of stroganoff for years, but this one is particularly good. And it's a lot lighter than a lot of other recipes, but keeps all of the creamy, rich sauce - the best part of the meal!

Lightened Up Crockpot Stroganoff - adapted from years of practice and Cooking Light
Prep time - 20 minutes. Cooking time - 7 hours
Serves 4-6

1 pound bottom round steak sliced thin (I found meat sliced for Carne Asada works great and it's already sliced thin)
1 cup chopped onion
12 ounces chopped mushrooms, about 3 cups
1/4 cup chopped parsley, plus more for garnishing
2 tablespoons Dijon mustard
1/2 teaspoon salt
3/4 teaspoon dried dill
1/2 teaspoon ground pepper
3 cloves of garlic, minced
1/3 cup flour
1 1/2 cups liquid - I use a combination of red wine and beef stock
1/2 cup sour cream
1 pound cooked egg noodles

Slice meat, mushrooms, onions, parsley and garlic. Add everything to the crockpot. 




In a small bowl mix liquids (if you don't want to use wine, just use more liquid) and mustard. Pour over the meat and veggie mixture and sprinkle on dried dill, salt, pepper and flour. 

Stir everything to combine.

Cook on low heat for 7 hours. Turn off the crockpot and let the meat mixture sit for 10 minutes. Stir in sour cream and more salt, pepper and parsley if needed.

Serve over hot cooked egg noodles and enjoy!

This is another great recipe for cooking ahead on weekends to prep for busy work weeks. I love being able to start a meal before lunch, enjoy the day and have a nice meal ready in the evening!

My tiny gentleman loved this meal too. He's a good eater as it is, but rich and creamy noodles is totally his thing. 

Things made this time last year…
Faux Pho

Homemade Chewy Granola Bars

Zucchini Chips with Dill Tzatziki

Chicken Marsala and Lightened Up Cheesy Mashed Potatoes

The authors of the No Pressure Cooker blog are BIG fans of Cooking Light magazine. We both like to eat well, but eat healthy. A lot of our recipes start with or are inspired by CL mag. Once and a while, I want to cook everything in the whole mag and October 2013 issue is one of those. Oh, and it started to rain in the Pacific Northwest again, so bring on the comfort food! 

I used to work in a restaurant (well, I sold art and books in the front, and wasn't really wanted in the kitchen, but "helped out" every once and a while.) Anyway, this restaurant served Chicken Marsala with mashed potatoes once a week and it was a lovely, comforting, FILLING meal. This meal is a lighter version, with tons of flavor that didn't leave me needing a nap.

Chicken Marsala - adapted from Cooking Light
Serves 4

1/2 cup dried porcini mushrooms - I found a 1 cup package at Whole Foods for $4.99
2 cups boiling water
4 chicken breast halves - I found thin-sliced chicken breasts and avoided pounding the chicken breasts
Salt and Pepper
2 tablespoons olive oil - divided
1 cup chopped onion
5 garlic cloves thinly sliced
3 cups sliced mushrooms - any combo is great, I used crimini and button
1 1/2 tablespoons chopped fresh oregano
2 tablespoons flour
2/3 cup chicken stock
1/4 cup dry Marsala wine
2 tablespoons chopped parsley

Place porcini mushrooms in a medium bowl and cover with 2 cups boiling water. Let stand 30 minutes or until tender. Drain mushrooms, but reserve liquid, this recipe calls for it again. Thinly slice the soft mushrooms. 

Chop onions, garlic, and oregano - set aside. 

The chicken breasts need to be thin, so if you don't have thin-sliced chicken, place breasts between plastic wrap and pound with a heavy skillet until thinned to 1/2 thickness. Season with salt and pepper.

In a large skillet (I initially used a 10" skillet and traded up after cooking the chicken and used my 12" diameter cast iron skillet) heat 1 tablespoon of olive oil. Add chicken and cook 3 minutes on each side - they will be just under done. Remove from the skillet, cover and keep warm. 

Heat the remaining olive oil in the pan and heat to medium-high heat. Add onion and garlic and saute 2 minutes. Crank up the heat to high and add in the sliced porcini mushrooms and the fresh mushrooms, 1/2 teaspoon of salt and oregano. Saute until mushrooms darken and start to release moisture - about 8 minutes. 

Sprinkle with flour and cook 1 more minute stirring constantly. Stir in the stock, wine and mushroom soaking liquid. While whisking, cook 3 minutes or until thickened. Add in the chicken breasts and cook about 4 more minutes to finish cooking chicken. Turn chicken once. Sprinkle chopped parsley on top.

Cooking Light said be sure to serve the Chicken Marsala with mashed potatoes to soak up all that wonderful sauce, well OK, Cooking Light, you got it! (They were right.)

Lightened Up Cheesy Mashed Potatoes - Adapted from Cooking Light
Serves 4
Preheat oven to 350

2 pounds baking potatoes cut into 1/2 slices
5 garlic cloves, thinly sliced
1 teaspoon salt, divided
4 ounces 1/3 less-fat cream cheese, softened
1/4 cup half and half, or milk
1/2 cup shredded Parmesan cheese
1/2 cup bread crumbs

Peel and slice the potatoes into 1/2 inch discs. Boil potatoes, garlic and 1/2 teaspoon salt for 15 minutes or until the potatoes are fork-tender. In a small bowl combine the Parmesan cheese and bread crumbs and set aside. 

In a mixing bowl add 1/4 cup half and half, salt and softened cream cheese. Add drained potatoes to the mixture and mix to combine. We used a pastry blender, but a ricer, or a potato masher would work just as well. 

Spread the potato mixture into a shallow baking dish sprayed with cooking spray or coated in butter. I used a 10" ceramic tart pan and it was the perfect size. Sprinkle the Parm/breadcrumbs over the top of the potatoes and bake at 350 for 20 minutes, or until thoroughly heated and browned on top.

A few things about these recipes...
The Chicken Marsala was great - I really wouldn't change a thing. Great amount of sauce and great flavor!
The potatoes were really good, but I will reduce the amount of breadcrumbs in the topping by half next time. The topping was a little thick in my opinion.

Things made this time last year...
Pumpkin Gnocchi with Browned Butter and Sage

 

Coq au Vin - Chicken in Red Wine

When I moved away to college, my family donated many wonderful things to my move...  my aunt gave me plates with clocks on them, my Grammy gave me a Le Creuset pan and skillet that I still have and totally love, my stepmother gave me a couch, my mom gave me her car... and a cookbook. Thanks fam!  :)

The book was Better Homes and Gardens red plaid, OG cookbook. First printed in the 1930s this bad boy has sold 34 million copies. Its a great starter cookbook and I still use it all the time. It has a very tasty coq au vin recipe which just happens to be one of the first things I ever made. 

Coq au Vin - adapted from Better Homes and Gardens
Serves 4

2-3 pounds chicken - with the bone in - I used drumsticks and thighs
2 tablespoons olive oil
2 cups pearl onions - I used frozen
1 1/2 cups red wine - I used Cabernet, but use whatever you like to drink
1 chicken bullion cube, or 1/2 teaspoon chicken stock paste  (if you use 1/4 cup of liquid chicken stock, reduce wine bu 1/4 cup.)
2 1/2 cups sliced mushrooms
1 cup sliced carrots - about 2 carrots
2 tablespoons fresh parsley - divided in half
1 1/2 teaspoons dried thyme, or 1/2 teaspoon dried
1 1/2 teaspoons fresh marjoram, or 1/2 teaspoon dried
1 bay leaf
2 cloves of garlic, minced
2 tablespoons softened butter
3 tablespoons flour
Salt and Pepper
Cooked egg noodles - I made about 4 cups of noodles

In a heavy bottomed pan with a lid, heat oil. Season chicken with salt and pepper and brown in the hot oil, flipping once. When chicken is browned, add in mushrooms, onions, garlic, bay leaf, half the parsley, and dried herbs (if you're using fresh thyme and/or marjoram, leave it out at this point.)

Bring the mixture to a boil and then reduce to a low simmer and cover the pan. Cook on the stove for 30-40 minutes, flipping chicken once, or until the chicken is cooked through. (It starts to pull away from the bone and is very tender after 35 minutes.) Add fresh herbs halfway through cooking time.

Cook the noodles and keep hot. Egg noodles cook more quickly than regular pasta, so start these close to the end of the chicken cooking time.

When the chicken is done, remove chicken and veggies from the pan and place them on top of the hot noodles. Turn up the heat a bit so that the sauce begins to bubble.

Blend the softened butter and flour together into a smooth paste. Whisk into the bubbling sauce and allow to cook for about two minutes or until the sauce becomes a nice, thick gravy. Pour on top of the chicken and noodles and top with remaining chopped parsley. 

Eat and enjoy!!

A few things about this recipe...
The chicken looks really purple for a minute, but then turns a much more appetizing brown once it sits for a minute.
About the wine/stock combo... I like paste bullion or stock that keeps in the fridge rather than having to keep open chicken stock around for 1/4 cup here and a 1/4 cup there. What I do with this recipe is mix the paste bullion in with red wine for a more concentrated flavor.
I was short on meat, so these pictures will look a little different. 
The original recipe calls for crisp cooked, crumbled bacon as a topper. I've done this sometimes, and omitted it other times. I didn't use it this weekend. Totally optional.
I use a LOT more veggies than what's called for, but I love them.

Made this time last year:
Asparagus with Balsamic Tomatoes and Onions

Cinnamon Chocolate Chip Sour Cream Cake

Creamy Risotto with Mushrooms and Pancetta

Some people have a sweet tooth. Some people have a salty snack hankering. I love creamy. And it's still totally wintertime in Portland, so comfort food is still very high on the priority list. Risotto fit the bill. Creamy, earthy, rich and delicious. Mushrooms and pancetta make this meal just perfect! We had this for a Sunday night, special dinner.

Risotto with Mushrooms and Pancetta - inspired by Tyler Florence
Serves 4
Preheat the oven to 200

 
4 cups chicken broth
1 1/2 cups white wine (use something you like to drink)
1 4 ounce package of pancetta (or bacon cut into small pieces)
1 medium onion - chopped. About 1 cup
1 cup Parmesan cheese (I used a cheese blend from Trader Joe's)
1 cup Arborio rice
2 tablespoons butter - divided
1 10 ounce package sliced mushrooms
chopped flat leaf parsley - about 1/3 cup
Salt and pepper

Risotto isn't hard, but it is a commitment. You have to stir and you have to keep watch. It takes about 35 minutes start to finish, so the timing isn't too bad and the end results are totally worth the commitment.

In a high-sided pan and in 1 tablespoon of butter, fry the pancetta, mushrooms and onions, about 7 minutes. Once the mushrooms and onions are soft and the pancetta is browned, season with salt and pepper and transfer to an oven-proof dish. Keep the mushrooms and onions warm in the oven while you make the risotto.

In the same pan, add the second tablespoon of butter to the pan. Toast the Arborio rice for a few minutes over medium-high heat. In a second pan, heat the chicken broth - keep it hot, but not boiling. You'll need to add hot broth to the rice, not cold broth.

De-glaze the pan with the wine, stirring to pick up all of the browned bits of pancetta, mushrooms and onions. Keep stirring while the wine is absorbed. Once the wine is all absorbed, add chicken broth to the rice about 1/4 cup at a time stirring until it's absorbed each time.

Summon patience and keep adding the liquid just a bit at a time. And keep stirring. You may not need all of the broth, or you may need a bit more. Test the rice for done-ness like you would test pasta - it should have a bit of bite in the center, but shouldn't be crunchy. 

Once the rice is cooked, stir back in the mushrooms, pancetta and onions. Add in the cheese and the flat leaf parsley. Stir until combined. Season with more salt and pepper to taste. Garnish with a bit more cheese. A bit more cheese is always nice.

A few things about this recipe...

This has a full wine flavor. If you like less wine flavor, use more chicken broth to come up with the same amount of liquid.

A mushroom blend would be nice.

This would be a great Valentine's Day dinner!

Enjoy!

Creamy Polenta with Mushroom and Sausage Ragu

Have you ever read the "Splurge vs Steal" section of Marie Claire magazine? You know, the section that shows you witch Target nail polish will look exactly like the Chanel one you really wanted. How about the "Just Like Us" section of Us Weekly? You know, the section that shows you how walking your dog at 5am so they won't eat the couch while you're at work is exactly like walking your dog at 2pm on a Tuesday in sunny Brentwood. Totes the same, right? Those are always my fave parts of magazines - Cooking Light included! My favorite pages in Cooking Light are the "Feed 4 for Under $10." Love it! Sometimes they are not that cool, like another grilled sammy. But oftentimes they are awesome. This one is awesome. It's been on regular rotation in our house since I first read it back in 2010.

Creamy Polenta with Mushroom and Sausage Ragu - from Cooking Light
Serves 4

For the Ragu
Olive oil
1 pound of sausage - removed from it's casings (I used sweet Italian chicken sausage)
1 medium onion - chopped
1 pound mushrooms - sliced
2 large garlic cloves - minced
1 can of diced tomatoes - with all the juices
Pinch of salt
Pinch of red pepper flakes - about 1/4 teaspoon or less if you like milder food
Pepper

For the Creamy Polenta
2 1/2 cups chicken broth
1 1/2 cups water
1 cup polenta
4 ounces cream cheese

I love Better Than Bullion for recipes that call for a small to medium amount of broth. It's easy to mix up however much I need, it keeps in the fridge for a long time, and I don't waste cups at a time from a larger carton.

In a large, high sided pan, cook sausage and red pepper flakes in olive oil until browned on all sides, about 5 minutes. Add in mushrooms, onions and garlic and cook until onions have softened and mushrooms are tender. About 7 minutes. Add in salt and canned tomatoes. Simmer for about 15 minutes. The mushrooms will release all of their juices and the sauce will become richer as it cooks.

While the sauce cooks, start on the polenta. Boil the water and chicken broth in a pan with a lid. Once the liquid boils, add in the polenta and stir well. Cover and reduce to a simmer. Cook for about 15 minutes, stirring occasionally. Cut the cream cheese into chunks and stir it into the polenta until well incorporated and smooth. 

Dish up polenta and spoon over the mushroom ragu. Top with a bit of Parmesan cheese for some extra goodness. 

A few things about this recipe...

I'm always looking for ways to lower meat and up veggies in recipes. I've made this with a lot of zucchini and no meat. I've also added roasted red peppers. Alternately, I've made this with chopped chicken thighs and even with sliced steak. It's really adaptable. 

Grits is polenta. Polenta is grits. Both are just coarse-ground cornmeal. Antoinette has a great Shrimp and Grits recipe... check it out here.

Enjoy!

Stuffed Peppers and Mushrooms…with Buttercream Icing for Touchdown Cupcakes

ARE YOU READY FOR SOME FOOTBALL????  We are!  My husband and I started a couples fantasy football league and to culminate the season, we decided to throw a football party for NFL playoffs.  All of the couples in the fantasy league came over to watch football, eat great food, and drink…a lot :)  Here is the list of things we served: buffalo wings with homemade blue cheese dressing, nacho bar, stuffed peppers and mushrooms, potato skins, cupcakes and cookies.  Whew!  Yes, I’m exhausted…to say the least!

In preparation for all of your Super Bowl parties, I wanted to share the recipes for the stuffed peppers and mushrooms, and the homemade buttercream icing I made for the cupcakes.  Both were a huge hit!  The idea for stuffed peppers and mushrooms came from my mother.  She has been making these stuffed mushrooms for years!  However, I am not a huge fan of mushrooms so I decided to try the stuffing on peppers and…OH MY.  Needless to say, I think you could put this stuffing on pretty much anything and it would make your day.

Stuffed Peppers and Mushrooms

Ingredients:

16oz cream cheese, softened

16oz shredded Swiss cheese

2 pork breakfast sausage rolls (2 lb)

1 tsp poultry seasoning

1 tsp red pepper flakes

1.5 tsp salt

½ tsp pepper

Jalepenos

Bell peppers

Baby portabella mushrooms

Heat a large skillet to medium-high heat.  Brown sausage in skillet.  In a separate bowl, combine cream cheese and Swiss cheese.  Add sausage and stir until combined.  Add remaining ingredients and stir until well-mixed.

Preheat oven to 375F.

Remove stems and dig out insides of portabella mushrooms.  Fill mushrooms with sausage mixture and place on a lightly greased cookie sheet.

Cut jalepenos in half, removing seeds and stems.  Fill each half with sausage mixture and place on a lightly greased cookie sheet.  Cut bell peppers in quarters or the desired size for filling.  Fill each with sausage mixture and place on the same cookie sheet.

Cook at 375F for about 20mins or until peppers and mushrooms have softened, cheese is melted, and stuffing is warmed through.

Note: Heating times may vary for peppers and mushrooms. 

Unfortunately, during all of the party craziness, I forgot to get a good picture of the final cooked peppers and mushrooms.  I know...that is a food blog NO-NO!!!  Hopefully by now you trust me, but if not, this is the best I have :)

As for the cupcakes, I call these my semi-homemade Touchdown Cupcakes.  They were perfect for the football party and people couldn’t get enough of them.  For the cake, I used the box Duncan Hines confetti cake mix.  Here is the recipe for the deliciously buttery and creamy icing:

Ingredients:

1c butter, softened

3c confectioner’s sugar, sifted

½ tsp salt

1 tbsp vanilla extract

2 tbsp heavy whipping cream

Place butter in a stand mixer and mix on medium speed for 2 minutes.  Add sifted sugar.  Start mixing on the lowest speed until sugar and butter start to combine.  Increase speed to medium.  Sugar and butter will clump together.  Once the clumping occurs, increase speed until butter mixture is creamed.  Reduce speed and add remaining ingredients until combined. 

Note: You can store icing on the counter overnight in a sealed container.  If storing in refrigerator for a couple of days, bring to room temp and whisk before using.