Posted in Quick Fix Dinners, What's for Supper

Creamy Paprika Chicken

pattyschell.com

There are days when I don’t quite know what to do for dinner. Instead of putting it off until later to decide, I get started by popping some chicken breasts or a small roast into the crockpot. By afternoon, the meat is cooked and all I have to do is make a few additions , making it a quick fix dinner.

Here’s what I made yesterday. By evening, the chicken was ready and waiting to be shredded up. It just needed the sauce and the noodles. In 15 minutes, dinner was ready. And oh, was it delicious. I hope you give it a try.


Creamy Paprika Chicken

4 servings

Ingredients

• 1 8-ounce package of egg noodles
• 1 teaspoon paprika
• 1 teaspoon thyme
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 3 tablespoons butter
• 1 large onion, chopped
• 1 16-ounce package sliced mushrooms
• 2 teaspoons minced garlic
• 1 10-ounce can cream of mushroom soup
• 1 cup milk
• 1/3 dry white wine, optional. Replace with milk.
• 2 cups cooked and shredded chicken

Instructions

1. Prepare noodles according to package directions. Keep warm.
2. Stir together paprika, thyme, salt, and pepper in small bowl.
3. Melt butter in large skillet over medium-high heat; add onion and mushrooms, and sauté 8-10 minutes or until onion is tender.
4. Stir garlic and the spices into onion mixture; sauté 2 minutes more.
5. Add soup, milk, and wine, and bring to boil, stirring frequently.
6. Add shredded chicken and give it stir.
7. Reduce heat to low and cook until chicken is heated through.
8. Serve over cooked noodles.


Dinner is where the magic happens in the kitchen.

Kris Carr

 

Posted in Asian, Matters of the Heart, What's for Dinner, WW Freestyle

Good Food Memories

https://thepartysinthekitchen.me/2018/06/12/good-food-memories/

When I was a little girl, my Aunt Mikki came to visit us all the way from Japan. I wasn’t sure where exactly Japan was, but I knew it was far, far away. While Aunt Mikki was with us, she prepared Chicken Chow Mein for our family. The whole process included a trip to the market for fresh ingredients and a lot of chopping. I have loved Chicken Chow Mein since that day. I cook it often for my own family. It’s one of those dishes everyone around the table stops talking and just eats. My Auntie’s version included crispy fried noodles. I now make it with regular boiled noodles and sprinkle some wonton strips or sliced green onions to add some crunch. I also use cabbage in place of bean sprouts because it is more easily available, but you can certainly use bean sprouts if you desire.


Chicken Chow Mein
Ingredients
• 2 pounds chicken breast sliced in 1-inch strips
• 2 tablespoons soy sauce
• 2 tablespoon mirin or sake
• 2 teaspoons minced garlic
• 2 teaspoons minced ginger
• 2 teaspoons sesame oil
• 1 teaspoon garlic chili paste
• 3 tablespoons oil, divided
• 1 onion, sliced
• 2 ribs celery, sliced on diagonal
• 2 carrots, sliced
• 2 cups chopped cabbage
• 8-ounces spaghetti, cooked according to package directions and drained
Serve with soy sauce, rice vinegar, chili sauce, sliced green onions, fried wonton strips.
Instructions
1. In a medium bowl mix together soy sauce, mirin or sake, garlic, ginger, sesame oil, and chili paste. Add chicken to marinade while you chop the vegetables.
2. Add 1 tablespoon oil to large skillet or wok. Add ½ the chicken and quickly cook. Remove from pan. Repeat with second half. Set aside.
3. Heat last tablespoon of oil in skillet. Quickly cook the vegetables, starting with onion, celery, and carrot. Adding the cabbage after vegetables soften a bit.
4. Return the chicken to the skillet with the vegetable mixture.
5. Add spaghetti and toss.
6. Serve with desired toppings.
7. Enjoy!


“Ponder well on this point: the pleasant hours of our life are all connected by a more or less tangible link, with some memory of the table.”

Charles Pierre Monselet (1825-1888)


Weight Watcher friends: 7 Smart Points. If you use edamame spaghetti you can take it down another point. It has 24 grams of protein and only .5 grams of fat and 3 sugars. It has 4 Smart Points for a 2-ounce serving. I used the Seaport Farms brand.

Posted in Eat the Good Stuff, What's for Dinner, WW Freestyle

Taco Tuesday

Grilled Chicken

This week when Tuesday arrived, tacos were on my mind.

I don’t know if Taco Tuesday is a thing other places across the country, but here in SoCal it’s pretty popular. So, instead of heading out to the local taco place, I thought I would just create some at home.

So glad I did.

I tried a new recipe for a Mexican chicken marinade and was it good. Even though the recipe called for fresh lemon juice, I used the “from concentrate” I had in the fridge. It turned out fine, plus made it effortlessness to prepare. The grilled chicken that is the result is pretty delicious. You don’t wait until Tuesday to try it. Any day could use a little extra yumminess. And don’t forget to invite your friends. They’ll thank you.


Mexican Chicken Marinade

Ingredients

¾ cup lemon juice, I used a combination of lemon and lime
2 tablespoons olive oil
2 teaspoons salt
1 teaspoon black pepper
1 teaspoons dried oregano
2 pounds chicken, I used boneless, skinless chicken breast

Instructions

  1. Mix juice, oil, salt, pepper, and oregano into a large zipper bag.
  2. Add chicken and marinate for thirty minutes or longer.
  3. Grill chicken until done, 165 degrees on instant-read thermometer.
  4. Enjoy!

 

I’m trying to eliminate negativity from my life. Therefore, Mondays are now “Taco Tuesday Eve” until further notice.

Posted in Matters of the Heart

Friends Around the Table

 

new dishes

Exciting things are happening in the Schell household.

Some of you may have heard we have purchased a house near our children in Oklahoma. (See my post Adventuring On) We are pretty excited to be the owners of red dirt and look forward to experiencing all that comes with it.

We just made our very first purchase for our new place—we bought dishes. How can you provide hospitality without the right tools? I can’t wait to serve a meal around our table there. That is what will make the new house a home. (Don’t worry SoCal friends. We are not moving. We are just expanding our borders to include the Midwest.)

Meanwhile, back at the ranch in California . . . 

we are hosting a small group of friends who gather once a month to fellowship, share a meal, and discuss a portion of the Bible. Our discussion will be on the stories found in Luke 8. I always look forward to our time together. It not only strengthens my knowledge of God and His Word, but also my connection with the other people around the table. This may be why the Bible tells us to “always be eager to practice hospitality”. (Romans 12:13) Good food and good conversation go hand-in-hand in developing good friendships.


Here is the recipe for what I am fixing for dinner tonight. It is easy and delicious. Perfect for your next dinner party. Don’t hesitate to invite others to your table. Relationships have a way of growing strong there.

Balsamic Chicken with Mushrooms

Ingredients

2 tablespoon olive oil, divided, I used 2 teaspoons
3 tablespoons balsamic vinegar
1tablespoon Dijon mustard
3 cloves garlic, minced
1 pound chicken pieces, I used boneless, skinless chicken breasts
2 cups mushrooms, sliced
1/3 cup chicken broth
¼ teaspoon dried thyme

Instructions

  1. Mix 2 tablespoons balsamic vinegar, Dijon mustard, and minced garlic bowl. Add chicken and marinade for a few minutes.
  2. Heat 1 tablespoon oil in skillet over medium heat. Add chicken and marinade to pan. Cook until chicken is browned. Remove from pan and finish cooking in a 400 degrees oven.
  3. Heat remaining 1 tablespoon oil in pan. Add mushrooms. Cook until browned and released liquid has evaporated.
  4. Add chicken broth and thyme. Heat and reduce slightly. Place chicken on serving dish and top with mushroom mixture. Enjoy.

Note: I chose garlic mashed potatoes to serve this with, but rice or noodles would work, too.


Olive oil and balsamic vinegar shops have been popping up everywhere offering a variety of flavors. This would be a good dish to try some out.


Good food and good company are two of life’s simplest yet greatest pleasures.

Posted in Warm the Soul

Comfort Food: Chicken Meatball Soup

 

pattyschell.com

Everywhere I go, someone is talking about colds and flu that are going around. It seems every household has been invaded. Chicken soup may be just what’s called to add some good lean protein and vitamin packed vegetables into everyone’s diet. Here’s a recipe that sort of morphed when I started cooking. I had the veggies and the chicken all ready to throw in the pot when I decided to transform the chicken breast into meatballs. The result—Chicken Meatball Soup. It is very good and can be changed up to fit your taste by using seasonings you prefer. Enjoy experimenting and let me know what you came up with.


Chicken Meatball Soup

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 3 ribs celery, diced
  • 1 red bell pepper, diced, I used jarred roasted red bell peppers
  • 4 cloves garlic, minced
  • 8 cups chicken broth
  • 1 15.5 ounce can diced fire-roasted tomatoes
  • 3 carrots, peeled and diced
  • 2 cups shredded cabbage
  • 2 cups shredded kale
  • 1 tablespoon Italian seasoning
  • 1 teaspoon salt
  • ½ teaspoon pepper

Chicken Meatballs

  • 1 1/2 pounds ground chicken breast, I used my food processor to finely chop chicken breasts
  • 2 eggs
  • 1/2 cup seasoned breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons dried oregano
  • 2 teaspoons garlic powder
  • 1/2 teaspoon salt

Mix all ingredients together gently. Form into 1-inch balls when ready to drop into broth.

Soup Directions

  1. Sauté onion, celery, red pepper, garlic until starting to soften.
  2. Add thyme, salt and pepper. Cook just a minute or two more.
  3. Add chicken broth, tomatoes and carrots. Bring to simmer.
  4. Simmer about 20 minutes for flavors to mingle a bit.
  5. Drop meatballs carefully into pot. Return to a simmer. Cook, uncovered, until meat balls are cooked through.
  6. Add cabbage and kale to pot. Cook until tender, 10 minutes.
  7. Enjoy with some crusty bread spread with butter. 

    Pure comfort.


Food, like a loving touch or a glimpse of divine power, has the ability to comfort.

Norman Kolpas


 

Weight Watchers on Freestyle can enjoy each cup of this soup for only 1 point.

Posted in soup, Warm the Soul, Yumminess

Soup’s On! Creamy White Chicken Chili

Creamy White Chicken Chili

The weather has turned on us here in my part of Southern California. The nighttime temperatures have dipped below freezing and in response I have been making soup. Tonight, it was a White Chicken Chili. Oh man, was it delish. Hope you enjoy it, too. And by the way, this will work very well in your crock pot, too.


Creamy White Chicken Chili

Ingredients

• 1 pound boneless, skinless chicken breasts
• 1 yellow onion, chopped
• 2 cloves garlic, minced
• 2 15.5-ounce cans white beans
• 1 15.5-ounce corn
• 24 ounces chicken broth
• 2 4-ounce cans green chilies (mild, medium, or hot)
• 1 teaspoon salt
• 1 teaspoon cumin
• 1 teaspoon oregano
• ½ teaspoon black pepper
• 4 ounces cream cheese (I used reduced fat)
• ¼ cup half-and-half (I used fat-free)

Directions
1. Place all ingredients except cream cheese and half-and-half in soup pot.
2. Bring to boil, then reduce heat. Simmer for about 30 minutes, until flavors mingle and chicken in done.
3. Remove chicken from pot and shred. Return to pot.
4. Add the cream cheese and half-and-half.
5. Heat on low until cream cheese melt and incorporates into soup, about 15 minutes.
6. Serve with your favorite chili toppings.

Note: If using the crock pot just dump in all the ingredients except cream cheese and half-and-half. Cook on low for 6-8 hours. Shred chicken, return to pot. Turn on high. Add cream cheese and half-and-half. Cook until cheese melts and is incorporated into soup, about 15 minutes. Enjoy!

If you’re doing Weight Watchers like I am, the new Freestyle program makes this recipe 3 SmartPoints for 1 1/2 cups of soup. It’s so delicious and satisfying. I have now lost 17.2 pounds eating well.


Good soup is one of the prime ingredients of good living.
Louis P. De Gouy

 

Posted in Dumping Dinner, Main Dish, Slow Cooking

Dumping Dinner: Butter Chicken


Here’s your Dumping Dinner for this week. Butter chicken or murgh makhani is an Indian dish of chicken in a mildly spiced curry sauce. It actually came to be in the 1950s because of leftovers. See story here. A few more than normal ingredients but only minimal chopping. It is delicious. Enjoy!

Butter Chicken or Murgh Makhani

[No butter. Just yumminess.]

  • 4-6 chicken breasts or thighs
  • 1 15-ounce can diced tomatoes
  • 1 15-ounce can coconut milk
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 2 teaspoons Garam Marsala*
  • 1 teaspoon curry powder
  • 1 teaspoon salt
  • 1 teaspoon pepper

Dump in one-gallon freezer. Seal and freeze.

To cook: 6-8 hours on low or 4-6 hours on high. When finished, remove meat slice or shread. Serve with sauce.

Meal Maker—Serve with brown rice and your choice of veggies. Garlic naan, Indian flatbread is a must. Yum!

*Garam Marsala is a blend of ground spices common in India, Pakistan, and other South Asia Cuisines. You can find it in the spice section of most grocery store or online. The following is a quick recipe that will do the trick.

Garam Marsala

  • 1 tablespoon ground cumin
  • 1 1/2 teaspoons coriander
  • 1 1/2 teaspoons ground cardamom
  • 1 1/2 teaspoons ground black pepper
  • 1/2 teaspoons ground cloves
  • 1/2 teaspoons ground nutmeg

Mix all ingredients and store in airtight container.

Enjoy!

Please leave a comment and let me know what you’ve been cooking up in your kitchen. I would love to hear.