This chicken recipe is a family favorite. I got the recipe from a dear friend and have been making it for years. The original recipe is really easy, you put all the ingredients in a baking pan and bake until the chicken is done; it uses bone in chicken thighs. The other day I found frozen chicken breast tenderloins on sale at my neighborhood market and decided to use it instead of chicken thighs. I didn’t want to bake it because I’ve found that baking the tenderloins dries them up and they end up hard and chewy, kind of like jerky.
I sauteed them and tweaked the recipe a bit. I ended up with a delicious new dish! The sauce is so creamy and the chicken tender. I served it with steamed rice, but it can be served with egg noodles or potatoes. My husband loves it! It’s very easy to make and I’m sure I’ll be making it again soon. Here’s the recipe, I hope your family loves it too!
10 pieces Chicken Breast Tenderloins – thawed
2 tbls. Olive Oil
1 tbls. butter
1 tbls. minced garlic
1 cup sliced fresh mushrooms
1 tsp. paprika
1 can Condensed Cream of Mushroom Soup
1 cup Chicken Broth
1 cup sour cream
1. Heat Olive Oil in a deep sautee pan. Add butter and let it melt.
2. Sautee garlic until it starts to turn golden brown. Add chicken.
3. Cook both sides of chicken until it’s browned. Season with paprika.
4. Add sliced mushrooms. Cook until mushrooms are tender and browned.
5. Add Cream of Mushroom and chicken broth. Stir well.
6. Simmer on medium heat for 10 minutes or until chicken is cooked thru.
7. Remove from heat and stir in sour cream.
8. Sprinkle with more paprika if desired and serve.
With summer on the way many folks are firing up our grills for those summer backyard barbecues. Since I live in Hawaii we barbecue all year round. We’re famous among our family and friends for our Sunday barbecues; everyone looks forward to them. Weekly barbecues can be a challenge, we’re always looking for new grilling recipes and ideas.
One of our family favorites are these super easy Beef Kebobs. It doesn’t take long to prepare and they are super yummy! The secret to tender kebobs is to keep the chunks uniform in size so they cook evenly and to baste them in flavored olive oil to keep them from drying up.
2 lbs. beef tenderloin (you can use top sirloin but it may not be as tender)
1 large green bell pepper
1 basket of fresh mushrooms
1 large onion
1/4 cup olive oil
1 tbls. minced garlic or garlic powder
1 tsp. sea salt
1 tsp. black pepper
1 tsp. dried rosemary
Metal or bamboo skewers
1. Cut meat in 1″ cubes
2. Cut onions in 1″ chunks
3. Cut bell peppers in 1″ pieces
4. Put everything on skewers alternating meat with veggies
5. Mix garlic, salt, pepper, and rosemary in olive oil
6. Grill meat to desired doneness, basting with oil mixture as you grill
Every now and then I find myself with unexpected guests and need to throw something together that’s quick and easy. Here’s a quick mushroom popper recipe that requires just 3 ingredients and you can make in 3 easy steps.
These mushroom poppers make great appetizers with cocktails, or you can use them as a side or garnish with any type of grilled or roasted meat. They are not only easy to make and versatile, they’re really good too!
Best of all they aren’t fried, they are baked! Making them a healthier alternative to the fried and battered versions. Baking them also means less mess to clean up. No oil spatters on the stove, or any where else in the kitchen!
I like baking just about everything on parchment covered baking pans for easy clean up. It’s also handy when you need to re-use the same pan for another batch. Parchment paper eliminates washing baking sheets and pans between batches. Just slide the parchment paper, food and all, off the baking sheet to let cool on the counter or rack. Place a new sheet of parchment paper on the pan and you’re set for your next batch!
1 container of fresh mushrooms – rinsed and patted dry with paper towel
1 egg slightly beaten
1/2 cup Italian flavor breadcrumbs
1. Dip each mushroom in egg
2. Dip egg coated mushroom in breadcrumbs – coating well
3. Place crusted mushroom on parchment covered baking sheet and bake at 400 degrees for 20 minutes or until golden brown. For best results turn mushrooms about halfway thru the baking time.