Cream of mushrooms over chicken with Instant mashed potatoes

After having a really tough day I needed a simple dish with a little creavity to help me relax and savor the smells, flavors, and food

I started with 2 chicken breasts, Mrs. Dash, olive oil, sea salt, black pepper, 1 can of cream of mushrooms, and a box of Hungry Jack instant mashed potatoes, but you can use any kind of potatoes. :-)




First, defrost the chicken breasts in warm water

Add a thin layer of oilve oil to the pan and add the chicken

Add Mrs Dash spice to the chicken

Mix the can of cream of mushroom soup and half a cup of water.
Then add all the sauce to the pan and coat the chicken well.

Cook at 400 degrees for 20 minutes or until the chicken is cook fully and moist.

For the Potatoes the instructions are on the box in relation to how much you want to make.


The main ingredients are water, butter, salt, milk, and the flakes.



I also added garlic and black pepper for more taste.



I made enough for 2 as it said and honestly it was enough for mainly one.


Lastly, I added the extra cream of mushroom soup in the pan to the potatoes and the chicken, and then added a little more Mrs. Dash and a little salt to the chicken too. It was great and really relaxing. Enjoy!!



shrimp & scallops scampi with steamed mussels over linguine.

The ingredents.
olive oil
Shrimp
Scallops
mussels
Old Bay
white wine: pinto de gerio
sugar
BUT if you use a sweeter wine you do not need to add sugar.
rosemary
black pepper
garlic clove

Defrost some shrimp, and scallops.

Add olive oil into the wok and add them to it.

Add the white wine to the wok.

 

Add the mussels to a steamers pot after it has started steaming.

Add old bay to the mussels so the flavor gets steamed in.

Chop up a garlic clove and add it to the mussels in the steamer



The mussels will open when they are fully steamed which takes about 10-15 mins.

Remove the mussels from the shell and add them to the wok and glaze it with the sauce in the wok with the shrimp and scallops.

OR you can just melt butter over them and set them a side.



Boil some linguine until fully cooked.

Plate the Linguine and place the shrimp, scallops, mussels with the sauce over the linguine.

Or as was said previously you can place the seperated mussels with the melted butter off the side.  

With the linguine off to the side also.



Hibachi Shrimp and noodles

I love going to Japanese restaurants and their shrimp, chicken, steak, with noodles. So, I decided to make me a batch. :-)

First you boil some linguine until they are fully cooked.

Note: one fun way I was taught to see if the noodles are done is to take one and fling it at your fridge.

If it sticks its done if is not they need to boil a little longer. :-)

Oh, make sure you throw that one away ;-) 

Second you defrost some shrimp depending on the number of people you are serving.

Place the shrimp in a wok and cook them.

After the noodles have boiled strain the water out of the pot and add them to the wok with the shrimp &/or chicken/ steak.

Add ginger and white sauce to the noodles shrimp &/or chicken/ steak.  Reduce the heat to medium- low and stir well. Then serve. 8-)

Note: you can use takeout samples from the restaurants.

Or you can make your own sauces; these are the popular ingredients I have run across:

For the white dipping sauce:
Ingredients
1 cup mayonnaise
3 tablespoons white sugar
3 tablespoons rice vinegar
2 tablespoons melted butter
3/4 teaspoon paprika
3/8 teaspoon garlic powder

Mix the mayonnaise, white sugar, rice vinegar, melted butter, paprika and garlic powder together in a bowl then serve. Put the rest in the fridge to save it. ;-)

For the ginger dipping sauce:

·  1/4 cup chopped onion

·  1 piece  of a small gingerroot0

·  1/2 cup soy sauce000000

·  1/4 cup rice wine vinegar

·  Blend it together

This will give you about 1 cup's worth.

Make a basic salad and add this wonderful dressing

For the salad dressing
1 onion
2 Tbs salad oil
1/3 cup rice wine vinegar
3 oz ginger root
2 small carrot
1 stalk celery
1 tomato
1 Tbs Sesame oil
4 tsp soy sauce
2 tsp white sugar
2 tsp lemon juice
2 cloves garlic
1/4 tsp ground black pepper
2 Tbs White Miso
1 tsp Sesame Seed

Chop the vegetables up and blend them together. You may need to add more water to thin it out until it reaches your desired consistency

Medieval Baked Chicken with potatos and asparagus

 So, after a tough day at work I decided to try a new dish to my table.

Ingredients:
Basil
Rosemary
Olive oil
Velvet Gray Sea Salt
Garlic Pepper
Chives
1 Red Potato
4 Chicken tenderloins
1 Onion
8 asparagus sprigs

Add olive oil in to a oven pan
Place 4 chicken tenderloins in the pan
Add garlic peper and velvet gray sea salt
Rosemary and Basil to the chicken

In another pan add olive oil
Place the chopped red potato and the onion into the pan
Add basil, chives, rosemary, garlic pepper and velvet gray sea salt

Cook both of these at 400 degrees for 20 mins.

Steam the 8 asparagus sprigs with garlic pepper to it while it steams

Serve. :-)

Comfort Stew

Well, since I have been fighting the Flu like most of my friends over the past weeks I decided to make an old stew created by my mama and passed down by mom to me.

Ingredients:
4 chicken breasts
1 chicken bullion cube
1 can of evaporated milk
4-5 eggs
Salt and Pepper

You start with 4 chicken breasts and place them into a soup pot.
You pour in enough water that the breasts are covered or submerged.

Add one chicken bullion cube to the water.

Turn the heat to medium and boil the chicken until it is fully cooked

Carefully removed the chicken and break it apart/ cut the chicken up into rough thick slices if it has not already done so in the stew. If you removed the chicken to cut it up put it back in the pot after you have done so.

On the side boil 4-5 eggs for 10 minute or until they are fully cooked.
Remove the eggs from the water and put them in cold water. This will make de-shelling them easier since the egg inside the shell shrinks a little.

Reduce the heat of the stew and add one can of evaporated milk.
Slice or you can chop the eggs and add them to the stew while crumbling the cooked yokes.

Add a little salt and pepper to taste.

It is a very good stew if you’re sick or if you would like something warm on a cold day. Also, if you are feeling beaten down by the day or a bit stressed out it can really help you chill and enjoy the day.