Chicken, Mushrooms, Red Peppers and Tomatoes with a Cream Sauce

Yum. This is a great fall time dinner. It’s warm, comforting, and it’s pretty dang healthy. I love creamy sauces, this went great over rice. I’ve also eaten it without. The roasted red peppers and tomatoes give it a nice flavor, and I could eat mushrooms everyday. I had almost wished I had doubled up on them, but as much as my family likes them, it’s me who craves them.

This dish is not difficult to put together. Most of the time, I can’t sit and watch the pans so closely, so I prefer meals that I can allow to cook for a bit while I am cleaning up. I do find cooking relaxing, I just don’t always have the time.

chicken1

Ingredients:
1 large red pepper, sliced
1 large tomato, seeded and cut into slices
2 tablespoons butter
4 chicken breasts
2 garlic cloves, minced
salt and pepper to taste
8 oz mushrooms, chopped
1 cup heavy cream
1/2 cup chicken stock
1 cup Parmesan cheese
1/4 teaspoon dried parsley

Preheat the oven to 375F. Place a piece of aluminum foil on a baking sheet. Cut the tomato and red pepper. Lay them skin side up on the baking pan, and bake for about 20 minutes, until starting to blacken.

While they roast in the oven, take the butter and put it in a larger skillet. Put the heat on medium, and when the butter has melted, add the chicken. Salt and pepper the side that is up, and sear. Once the bottom side is done, flip them over and salt and pepper the side that is already cooked. Sear the other side until it’s a light brown. If the chicken hasn’t fully cooked, this is ok, it will finish cooking later.

chicken3

Remove the chicken from the pan and add the mushrooms and garlic. Cook for a couple of minutes until they soften up, then add the chicken stock. Add the heavy cream to the pan, along with the Parmesan cheese. Stir together well to mix. Place the chicken breasts back into the skillet, and add the tomatoes and peppers when they are done roasting. Sprinkle a bit of dried parsley into the pan. Add a bit more salt and pepper, if desired. Turn the heat to medium low, and allow everything to cook together for about 10 minutes.

Makes 4 servings. Goes great alone, or over rice or quinoa.

Easy Applesauce

016.JPGI received a box of apples a few days ago and they were a bit tart. There was also a lot of them. I decided that I would turn them into applesauce. Applesauce is not a real picky recipe to make. There are so many different ways to go about it, even the cooking style. If I had more, I would have done canning as well, which leads into that process. However, you can make applesauce out of just a couple of pounds of apples. This is in a 16 oz container. It’ll make some great snacks! Since I love cinnamon I went a bit heavy there. I was told it tasted like apple pie filling, and left it a bit chunky, instead of running it with the immersion blender.

011Ingredients:
2-3 pounds apples, peeled, cored, and cut
1/4 cup water
Juice from 1/2 a lemon
1/4 cup coconut sugar
3 tablespoons cinnamon
pinch of nutmeg

Once you are done peeling, coring, and cutting the apples into smaller pieces, place them into a pot with the water. Set the temp on medium heat. Squirt the lemon juice on top and give them a stir. Add in the coconut sugar, cinnamon, and nutmeg. Allow them to cook for about 20 minutes, stirring on occasion. Once they start to soften and break apart, turn the heat down to low. You can use a spoon to break up the pieces of apple more. If you like it pureed, use an immersion blender at the end, or scoop cups out and pour into a blender.

Mine is a bit darker from coconut sugar. I have skipped the sugar in it before, however since these apples were quite tart, they needed it. You can use apple juice instead of water, and the cinnamon and sugar ratios are more to taste. This is very flexible and it makes your house smell great! Give it a try next time you have a surplus of apples on hand.