Salmon in Parchment

If you are always on the lookout for quick and easy weeknight recipes, and don’t stop here first, do what I often do when I am looking for inspiration and follow Food Porn on Twitter.

Today there was a quick and easy to follow video for Salmon Baked in Parchment that will help you get dinner on the table in under 30 minutes!

4salmonrecipes

  • Pesto Salmon
  • Teriyaki Salmon
  • Lemon Dill Salmon
  • Garlic Butter Salmon

 

I’ve done the lemon dill salmon and it came out perfect.  Next on my list to try is the pesto salmon.  This girl loves pesto and this girl loves salmon!  Let’s face it, #ThisGirlLovesToEat 

If you use Facebook and are interested in the things I may not devote an entire blog post to: things like health articles, my favorite recipes, fun drinks, food facts, nutritional information, restaurant reviews, photos and other things that make my mouth water, I have a very active community page on Facebook you can visit too: https://www.facebook.com/ThisGirlLovesHerFood

Slow Cooker Chicken Cacciatore

slow-cooker-chicken-cacciatoreNobody likes to worry about cooking dinner after getting home from work on Monday night.

The weekend was a non-stop whirlwind of activity.  Kids games, recitals, activities, parties, chores, and maybe some adult beverages have left you with no energy to plan a meal after your first day back at the grind of the work week.

Thankfully Cooking Light Magazine has come to the rescue with a YouTube video to guide us all through a “fix it and forget it” healthy and hearty weeknight meal that will bring the whole family to the table and make you look like a SUPERSTAR!

Slow Cooker Chicken Cacciatore

  • 1/2 cup water
  • 1 tablespoon all-purpose flour
  • 2 cups unsalted chicken stock
  • 1/2 cup white wine
  • 1/4 cup chopped fresh oregano
  • 1/4 cup drained capers
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon crushed red pepper
  • 8 garlic cloves, chopped
  • 1 (28-oz.) can diced tomatoes
  • 1 (8-oz.) pkg. cremini mushrooms, quartered
  • 8 (6-oz.) boneless-skinless chicken thighs
  • 2 tablespoons extra-virgin olive oil
  • 12 ounces uncooked spaghetti, broken in half
  • 5 ounces baby spinach
  • 2 ounces Parmesan cheese, grated (about 1/2 cup)
  1. Combine 1/2 cup water and flour in a 6-quart electric slow cooker, stirring with a whisk
  2. Stir in stock and next 8 ingredients (through mushrooms)
  3. Add chicken thighs to stock mixture; submerge in liquid
  4. Cover and cook on LOW 7 1/2 hours
  5. Remove chicken
  6. Add oil and pasta to slow cooker
  7. Cover and cook on HIGH 15 minutes or until pasta is done
  8. Stir in spinach until wilted
  9. Divide pasta mixture among 8 shallow bowls
  10. Top evenly with chicken
  11. Sprinkle with Parmesan cheese

If you use Facebook and are interested in the things I may not devote an entire blog post to: things like health articles, my favorite recipes, fun drinks, food facts, nutritional information, restaurant reviews, photos and other things that make my mouth water, I have a very active page on Facebook you can visit too: https://www.facebook.com/ThisGirlLovesHerFood

Mushroom & Chicken Risotto

mushroom-and-chicken-risottoI am a sucker for a thick, creamy risotto, but hate the time it takes to stand by the stove and stir in the liquid it takes to get it that way. This recipe, from Food & Wine Magazine satisfies my need for a speedy prep without sacrificing taste or the texture I love!  An added bonus, for anyone who has an intolerance, it’s Gluten Free!

Mushroom and Chicken Risotto

  • 2 tablespoons butter
  • 1/2 pound mushrooms, cut into thin slices
  • 2/3 pound boneless, skinless chicken breasts (about 2), cut into 1/2-inch pieces
  • 1 teaspoon salt
  • 1/4 teaspoon fresh-ground black pepper
  • 5 1/2 cups canned low-sodium chicken broth or homemade stock, more if needed
  • 1 tablespoon cooking oil
  • 1/2 cup finely chopped onion
  • 1 1/2 cups arborio rice
  • 1/2 cup dry white wine
  • 1/2 cup shredded Parmesan cheese, plus more for serving
  • 2 tablespoons chopped fresh parsley
  1. In a large pot, heat the butter over moderate heat. Add the mushrooms. Cook, stirring frequently, until the mushrooms are browned, about 5 minutes. Add the chicken, 1/4 teaspoon of the salt, and the pepper. Cook until the chicken is just done, 3 to 4 minutes. Remove the mixture from the pan. In a medium saucepan, bring the broth to a simmer.
  2. In the large pot, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the rice and stir until it begins to turn opaque, about 2 minutes.
  3. Add the wine and the remaining 3/4 teaspoon salt to the rice. Cook, stirring frequently, until all of the wine has been absorbed. Add about 1/2 cup of the simmering broth and cook, stirring frequently, until it has been absorbed. The rice and broth should bubble gently; adjust the heat as needed. Continue cooking the rice, adding broth 1/2 cup at a time and allowing the rice to absorb it before adding the next 1/2 cup. Cook the rice in this way until tender, 25 to 30 minutes in all. The broth that hasn’t been absorbed should be thickened by the starch from the rice. You may not need to use all the liquid, or you may need more broth or some water.
  4. Stir in the chicken and mushrooms, the Parmesan, and the parsley and heat through. Serve the risotto with additional Parmesan.

SUGGESTED WINE PAIRING

The sweetness here will be nicely mirrored by an off-dry, aromatic white wine, such as Chenin Blanc, Riesling or Gewürztraminer from California.

If you use Facebook and are interested in the things I may not devote an entire blog post to: things like health articles, my favorite recipes, fun drinks, food facts, nutritional information, restaurant reviews, photos and other things that make my mouth water, I have a very active page on Facebook you can visit too: https://www.facebook.com/ThisGirlLovesHerFood