Cookish - Throw It Together

Cookish is my new favorite cookbook! I have loved America's Test Kitchen for so long. I even applied to work there! Christopher Kimball, the author of this book, founded America's Test Kitchen, but then he created Milk Street.

Watching Milk Street cooking shows is the only thing that gets me on the treadmill every day after school. I am a recipe/cookbook junkie, and I somehow still learn something new every time I watch an episode. 

I love the places they visit and all of the unique spices they use. If you're in a cooking rut, tune in to this show or buy this cookbook!

Last night I made Za'atar Chicken and Eggplant Traybake. I've had a bag of Za'atar in the back of my spice drawer for a while (too long?), and I was so thrilled to be able to use it. I have been missing out not using this spice! The spice has this very cool lemony, sesame seedy taste that is so unique. 

I learned about this spice from Sam's Bakery, in Fall River, MA. They sell delicious meat pies using this spice. 

This spice can be difficult to find in your local grocery store. I highly recommend buying yours from The Spice House. Their prices are unbeatable, and they are the freshest you'll find anywhere. Tip: Always buy flatpacks so you don't have to pay for shipping. 

I'd show a photo of my dinner, but we ate it all before I remembered to snap a photo. This is the spice you need in your life! Za'atar also tastes great sprinkled on hummus (homemade or store bought). 

Cowboy Caviar

 

Cowboy Caviar with Tortilla Chips

Why wait for a party? Here's a great snack for when you want to eat some beans and veggies. You'll get so much protein from the beans. 

I used chickpeas, black beans, and black-eyed peas. 
Using this chopper makes quick work of the chopping! 

There's even a $5 coupon on Amazon available now. The chopper works so well!

Place in a large bowl:

1 can rinsed black beans

1 can rinsed black-eyed peas

1 can rinsed chickpeas

1 orange pepper, diced small

1 small can white shoepeg corn, rinsed

1 jalapeño (diced very small, ribs and seeds removed)

1/2 small red onion, diced small

1/2 cup fresh cilantro or parsley, chopped fine

For the dressing, in a small jar combine:

1/2 cup red wine vinegar

1/2 cup extra virgin olive oil

1 T sugar

2 small cloves garlic, grated

Salt & Pepper to taste (needs a lot of salt!)

Dress the salad and stir to combine. Tastes even better the next day. Serve with warm tortilla chips.

Zojirushi Rice Cooker

 

Zojirushi NS-LGC05XB Micom Rice Cooker & Warmer, 3-Cups 

I finally invested in a really good rice cooker, this Zojirushi. It works so well! It is hard to believe how often I use it. It frees up time in the kitchen to work on the other parts of your meal. The rice comes out delicious! It's the perfect size for two or three people.

I had been using my Instant Pot to cook rice, but I was never thrilled with the cleanup after. Although I am trying to limit my use of non-stick pans, I feel fine that the inner pan will not become scratched as we always use the plastic spoon that comes with the rice cooker.

                                                    

I usually make long grain white rice, but I have also made GABA brown rice. GABA brown rice has a lot of health benefits. GABA is a type of amino acid that is supposed to lower your blood pressure and relieve stress. We can all use that! Just be sure to plan ahead as it takes a long time to cook, at least two hours.

If you are on the fence about buying one, don't hesitate! I feel that it will last me a long time. It is so easy to clean and makes delicious rice. 

Farro Salad

My Attempt to Re-Create

a Fun and Tasty Lunch at Uno's

 

 

This past March, I got together with my four best friends from college for our Winter Getaway.  Our first stop was to shop at the outlets.  Not long after we bought a few things, we became parched and hungry.  Off to Uno's we went! 

 

My friend Margo recommended we all try their Farro Salad.  I had never heard of farro, but I was immediately hooked.  I loved the curious chew in each bite. 

According to Wikipedia, the exact definition of farro is debated.  Farro is grown in Italy, and it is sometimes confused with barley.  In the U.S., we can buy "common wheat berries" if we want to make this dish.

I found wheat berries at Whole Foods.  I bought them in the bulk food section which was a bargain.  I hate having to buy a huge bag of something...then lose my enthusiasm...then I feel guilty if I don't use it all. 
 

Uno describes their salad as "fantastically healthy for you."  Turns out, for a 1/4 cup serving, you get 6 grams of fiber, 6 grams of protein, and it also has iron and folic acid. 

 

In my endless effort to eat healthfully, I made this wheat berry salad this morning.  It's chilling now.  I'm thinking about adding some feta cheese to round it out.  The Uno's version has cucumber in it.  I think I'll add that too, but I'll do so closer to when I'm going to eat it.  I don't want it to get watery.

I got the recipe from Giada DeLaurentis on the Food Network which is linked below.  It's very tasty!  Now if I could only re-create Uno's amazing Bloody Mary, that would be great!





 

Farro Salad



 



 

 





Bread Maker Mania

Happy summer!  I am happy to announce I have entered the wonderful, satisfying world of bread making.  After reading many reviews, I decided to purchase a Zojirushi bread machine.  It is top quality.  I am in love!  The first day that I took the machine out of the box I was able to make a great loaf of bread.  It's so easy.     

I have made five loaves of bread and one batch of pita breads in the last week.  I used recipes from the book that came with the bread maker.  Then, I also purchased a cookbook, The Bread Lover's Bread Machine Cookbook by Beth Hensperger.  The breads I've made from this cookbook have come out much better than the recipes that came with the machine.  I highly recommend. 

Rice in the Pressure Cooker

Spring is here, school is almost out, and I'm gearing up for another fun summer filled with cooking and blogging. 

I plan on sharing some of my experiences with my pressure cooker. I love, love, love it.  If you're on the fence about buying one, do not hesitate.  Here's the one that I bought from Amazon: 




In order to cook rice, I also needed to buy a small stainless steel bowl so that I could steam in my pressure cooker.  I bought a set of three stacking Martha Stewart stainless steel bowls at Macy's.  The middle bowl is 3-quarts and it fits perfectly. 

I love to make Steamed Rice in my pressure cooker.  I adapted it from Miss Vickie's book which I highly recommend.



Measure one cup of long grain rice into a small stainless steel bowl.  Rinse it several times, then drain.  Put 1 1/2 cups of fresh water in the rice, along with a little salt and a tablesoon of butter.  Put one cup of water in the bottom of the pressure cooker.  Put the rice (that is already in a small bowl) on the trivet on top of the water.  Bring up to pressure.  I move to the lower temperature burner, and start timing for 8 minutes.  Let it come down to pressure naturally.  You will get perfectly steamed rice every time.  So delicious and so quick. 

This Week's Dinners

Sunday - meatloaf (ground sirloin/ground pork with poultry seasoning), baked potatoes, steamed broccoli with a quick cheese sauce, salad

Monday - Egg sandwiches on English muffins, hash browns, fresh fruit

Tuesday - Crispy chicken tenders (using Rice Krispies, a first!), mashed potatoes, corn

Wednesday - Chow mein with ground pork (cooked and frozen on Sunday), steamed rice in pressure cooker, edemame

Thursday - Pizza with carmelized shallots, fig jam, and goat cheese; regular pizza with pineapple

This Week's Dinners

This Week's (Simple -- It's Too Hot To Fuss) Dinners

Monday - Grilled shrimp (new recipe) using recipe from Allrecipes, pasta salad, salad
* If the shrimp comes out good, I'll post! *

Tuesday - Chicken a la King using leftover rotisserie chicken from Sunday night, egg noodles, steamed zucchini

Wednesday - Sandwiches at the beach, leftover pasta salad

Thursday - American Chop Suey, salad

Dinner This Week Using New Pressure Cooker

Excited about my recent purchase of a stovetop pressure cooker, Fagor 8-quart Pressure Cooker, I have planned a couple of meals that involve this new purchase.  I have purchased two pressure cookbooks recently, and I've been reading them non-stop. 

I have done the important "Test Drive" of my pressure cooker which gave me some confidence.  This involves boiling some water and then keeping it under pressure for ten minutes.  Then, I tried making one chicken dish which was a bomb and went to the trash.  (Did you see my confidence just go out the window?)  Although it probably would have tasted good, I was using some admittedly freezer burned chicken, and then I had some difficulty deciding if the pressure cooker was up to pressure.  As a result, the chicken was grossly overcooked. 

Ever hopeful, I'm going to give my pressure cooker another try.  It's one of my many culinary goals for the summer.  I may even try making my own hummus again, this time starting out with dried chickpeas cooked in the pressure cooker.

This Week's Dinners

Monday - Porcupine Meatballs with Egg Noodles (pressure cooker recipe from Miss Vickie's Big Book of Pressure Cooker Recipes)

Tuesday - BBQ Ribs and Rice (pressure cooker recipe from Lorna Sass:  Pressure Perfect)

Wednesday - Grilled chicken with Orzo & Feta Salad.  I'll marinate the chicken in lemon juice, olive oil, and a little basil and oregano.

Thursday - Grilled Mini Pizzas * see below

* Pizza with Watercress and Fig Jam (for me)

* Pizza with Cheddar, Granny Smith Apple, and Bacon (for DB)

* Pepperoni Pizza (for son Griffin)

* Pineapple Pizza (for daughter Julia)

If the pressure cooker recipes come out well, I'll post the recipe.  Wish me luck!



Dinner This Week

Do you know what you're having for dinner this week?  A couple of years ago, I started writing down what I plan to serve for dinner in the upcoming week every Sunday morning.  Then I hit the grocery store.

There are so many great reasons why I do this bit of extra work.  Most importantly,  it allows me to feel more "in control" of my life.  I no longer find myself feeling panicked because I don't have anything defrosted and nothing sounds good to me.  My kids no longer ask, "What Are We Having For Dinner?" because it's already written down. 

Just because I'm writing it down doesn't mean I'm cooking more elaborate dinners, please note.  Even if I'm making sandwiches for dinner, the decision's been made.  I don't have any indecisiveness to bring me down during the already busy work week.

I also save money by doing this.  I only buy the food I need to create this dinners.  No longer do I find myself throwing something in the cart because it looks good, only to realize I didn't get around to cooking it and then it's thrown into the freezer.  In addition, by planning ahead I have everything I need to make each dinner because I made my grocery list while sitting calmly in my kitchen.  If I'm unsure about whether or not I have an ingredient, I just open the refrigerator and cabinets and look.  No more purchasing something I already had!

This week's dinners are extra plain and unhealthy due to our schedule.  It's the last week of school and I'm feeling a bit uninspired.

THIS WEEK'S DINNERS

Sunday:  Turkey meatloaf, mashed potatoes, steamed broccoli, salad
Monday:  Sweet and sour chicken, rice, salad (I almost bought bottled sweet and sour sauce, but I'm just going to make my own with pineapple juice, brown sugar, soy sauce and vinegar)
Tuesday:  Omelets, fried Spam, toast, and sliced strawberries
Wednesday:  BLT sandwiches on the beach, potato chips
Thursday:  Hot dogs, Shoestring fries

Eggs in a Hole (aka Powder Puff Eggs)



Cooking Eggs in a Hole




Eggs in a Hole

 Behold one of my tried and true recipes, the much-loved Eggs in a Hole.  In this recipe, an egg is cooked inside the center of a piece of toast. 

Growing up, we had these eggs almost every week.  I've seen them called many different things, but these eggs were called "Powder Puff Eggs" when I was growing up.  I have no idea why.  There is nothing about these eggs that is "puffy," and there's certainly no form of "powder" involved.  Calling them "Eggs in a Hole" may seem more fitting for you, but I'll continue my tradition of calling them Powder Puff Eggs.

These eggs were so special to me that I even mailed the recipe to a newspaper columnist when I was ten.  Imagine my glee when I opened up my local paper at age ten and saw my first recipe published!  Apparently, the columnist became smitten with this easy dish too. 

The best part of these eggs in the hole made from the center of the bread.  The circle of bread gets toasted in the pan, and you create a perfect tool which can be used for dunking into the runny egg center.  The key is being able to cook the egg so the yolk is firm but still a bit runny. On this day, my husband wanted his yolks broken.  I overcooked my yolk. Looks like I'll need to make another one soon!

Eggs in a Hole (aka Powder Puff Eggs)

For each serving you will need:

Butter
Two slices of bread
Two eggs
Salt & Pepper

First, preheat your frying pan over medium high heat.  Next, cut a hole in the center of each slice of bread.  You can use a small juice glass, or a biscuit cutter.  Melt butter in the pan.  Place your bread slices and holes in the pan, and then crack an egg in the center hole of each slice.  After the bread has browned, flip and cook until egg is cooked to your liking.  

German Puffy Pancake

Lazy weekend mornings are rare in this household, so a special breakfast seems fitting when one comes around.  I grew up on what my Mom called "Bickford's Apple Pancake," which is outrageously decadent and delicious.  Have you had one?  Apple slices are smothered in brown sugar and butter, then surrounded by a puffy pancake. 

I found the recipe for this German Pancake in my Woman's Day magazine and made some minor changes.  The main difference between my Mom's Apple Pancake recipe and this German Pancake is the lack of apples.  It still has the wow factor of watching the pancake puff and creep up the side of the pan.  I must confess that I sat on my kitchen floor and watched it cook through the oven window.

The recipe allegedly serves four, but I feel two is more like it.  Plan on making this one soon.  It would make a mighty fine weeknight dinner too!

German Pancake

4 eggs
1/2 cup milk (I used skim, but whole would be even better)
1/2 cup flour
1 T sugar
1/2 t vanilla extract
1/4 t salt
2 T butter
Powdered sugar for dusting

Heat oven to 425 degrees.  In a bowl, whisk the eggs, milk, flour, sugar, vanilla and salt until well combined.  Heat a large cast-iron skillet over medium heat.  Add the butter and melt.  Add the batter, and transfer the skillet to the oven and bake until the pancake is puffed and golden, 12 to 15 minutes.  Dust with powdered sugar or serve with strawberry jam if desired. 

Lentil Soup with Chickpeas

Lentil Soup with Chickpeas

Regular lentil soup is a bit boring and bland to me.  It always looks so...well, brown.  The color of this soup is much more appealing and satisfying than typical lentil soup. 

This soup combines three flavors and textures that go well together -- lentils, curry, and chickpeas.  The color of the curry adds a much appreciated visual appeal.  The protein from the chickpeas also makes it really hearty.

This soup needs to be thinned out with water before serving.  Don't forget the fresh lemon as it  needs that brightness at the end.  If you don't have a lemon in the house now, go get one.  I'll wait...

LENTIL SOUP WITH CHICKPEAS

1 medium onion, chopped

3 carrots, chopped

3 T olive oil, divided

2 garlic cloves, minced

2 T curry powder

1 cup lentils, rinsed well

1 can chickpeas, rinsed and drained

2 T lemon juice

salt & pepper

Saute the onion and carrot in 1 T olive oil over medium heat until softened, about 8 minutes.  Add the garlic and curry powder, and saute for about a minute.  Add the lentils and 4 cups of water.  Bring to a boil and simmer over medium heat for 45 minutes.  Puree chickpeas in food processor with 1/4 cup water, 2 T lemon juice, and remaining olive oil.  Mix chickpea puree into soup at end of 45 minutes.  Add water to thin it out as desired.  When serving, each bowl should be garnished with a wedge of lemon.  Makes about 4 good sized servings.

Better Than Usual Burgers

On Sunday nights, my family and I usually enjoy a "nicer than usual" dinner.  It's the night we have a meal that takes a while to prepare or one that is "fancier" than our worknight meals. Sunday night's typical meal might be, for example, an eye of the round, roasted chicken, lasagna, or some baked fish.  But not tonight... I craved a burger.  Not a turkey burger or a veggie burger.  A good old beef burger.  And it did not disappoint. 

We went to our favorite meat market this afternoon, and I bought some 85% ground beef.  For sides, I must say I did a good job using up what I had in the refrigerator.  I made some cole slaw, a spinach salad, a small tomato/mozarella salad, and some roasted broccoli.  I also sauteed a large shallot with some balsamic vinegar for my burger.  Can you say veggie overload?

Here's a photo of my plate.  I opted to go without the bun in an attempt to decrease my carbs.  My burger has a slice of tomato and the shallots on it which was a nice combination.  The burger was melt in your mouth good. 

I decided to add some flavor and moisture to the meat before I formed the patties.  Here's what I did:

TASTY GRILLED BURGERS
1 1/2 pounds 85% lean hamburger
1 egg, beaten
1/3 cup fresh bread crumbs
1 T Worcestershire sauce
2 T milk
1 t Montreal-type Steak Seasoning (I used Weber brand)

Preheat gas grill to high.  Mix all ingredients together until just combined.  Form into six equal sized patties.  Don't forget -- flatten the middles of the burgers so they cook evenly.  Cook about 7 minutes altogether.  My instant read thermometer read 145 degrees, but the burgers were very juicy.

My First Attempt at Potato Latkes and Applesauce

Today is the first day of April Vacation, so that means it's time to start relaxing and getting back into the blog mood.

This morning I realized I had some organic russet potatoes that needed to be used, and I happen to have a box of Matzo Meal (Matzo Ball soup is on the horizon...), so I thought I'd give them a try. Latkes have been on my must try to make list for a long time.

They are delicious and were a bit hit with my family. I adapted my recipe from one I found from Good Housekeeping. Their recipe used a lot of oil, which I'm sure would have made them even more tasty. But, ever conscious of my family's health, I tried reducing the oil by about two thirds. The color of the latkes probably would have been more golden had I "fried" them rather than "sauteed" them.

I also made some homemade applesauce to serve alongside the latkes. This was the first time I made applesauce without using cinnamon. It was quite tasty without. If you prefer, you could cook the applesauce and then let it cool, or you can serve it warm.

POTATO LATKES

6 small russet potatoes

1 small onion

1 egg

2 T flour or matzo meal

1 T fresh parsley

1 T lemon juice

1/2 t baking powder

1/2 t salt

1/4 t black pepper

3 T canola oil

Start making the applesauce. Peel and pare four or five small apples. (I used organic Gala.) Place them in a small pan with 1/2 cup water (or apple juice/cider) if you have it and 1/4 cup sugar. Bring it to a boil, reduce heat, cover, and simmer for about 20 minutes. When they are tender, mash the apples.

Meanwhile, peel potatoes. Shred them in your food processor, along with the onion. Put potatoes and onions in a dish towel and squeeze all the water out. When you think you're done, squeeze some more. Place contents in a bowl. Add the rest of the ingredients except for the oil and mix well. Preheat a large non-stick saute pan on medium heat. Drizzle about 1 T of canola oil in pan. After it heats up, scoop about 1/4 cup of the potato mixture and drop into the oil to make about 4 latkes. Use the bottom of the measuring cup to flatten them out. After about 5 minutes, flip and cook another 5 minutes. When they are done, drain on a paper towel. Repeat until you have made a total of about 12 pancakes.

You may want to keep latkes warm in a 250 degree oven as they cook. Serve with warm applesauce.

Crepes - My Dad's Recipe

Do you have "breakfast for dinner" sometimes for your weeknight meals? We often do. I schedule it for nights when we are going to be extra busy.

Often, it's an omelette or scrambled eggs. Sometimes I make egg and biscuit/bagel sandwiches which my kids enjoy. Sometimes it's French toast. When I'm feeling like I want to take an extra step, I make my Dad's crepes.

My Dad whisks his crepe batter in a bowl, but I use a blender as mine is usually close by. (We're going through a Smoothie Phase right now.) The blender is not necessary, but do make sure to get rid of all the lumps of flour.

My kids like to eat their crepes with strawberries and whipped cream. In the middle of winter, I defrost a small container of pre-sweetened strawberries and we're good to go. Right now, California strawberries are becoming more reasonable. On this night, I sliced some fresh strawberries, mashed them slightly with a fork, and added a pinch of sugar. But maple syrup also tastes great with these.

To stick with tradition, however, I must eat at least one crepe with my Dad's favorite topping -- molasses. Just one sniff and I'm a kid again. Do you have some molasses in your cabinet for baked beans or gingerbread? Give it a try!

Dad's Crepes

1 cup flour (sifted, if you can)
2 T. sugar
2 tsp. salt
1 cup milk
3 eggs

Mix all ingredients together, using a whisk or a blender. Using a scant 1/3 cup measure of batter, pour a circle of batter into the center of a pre-heated non-stick pan. Swirl the batter around until it completely coats the pan. When you start to see the edges of the crepe are dry, flip. They are done when there are very light brown.

Warning - the first crepe usually doesn't come out well. It's for the cook! Crepes re-heat well the next day. Store them between plastic wrap or waxed paper.

Books for Foodies III

You must read Kitchen Confidential: Adventures in the Culinary Underbelly, by Anthony Bourdaine.

I've always enjoyed Bourdaine's personality on TV -- part rebel and part cook. His show, "No Reservations," takes me to exotic places that I may never be fortunate or brave enough to visit. While in other countries, he takes risks when deciding what to eat, and he admits he does get sick sometimes. But, he feels you must accept these risks in order to fully appreciate other cultures.

Anthony Bourdaine is a great story-teller. In this book, he is honest (painfully honest) about his what it's like behind the kitchen doors of our favorite restaurants. Some of the information is hard to hear, but it does make you feel like an insider. For one, he says that most restaurants re-use their bread from their bread baskets. He basically says, "Get over it." He advises to never order fish on Mondays because it's been too long since their last fish delivery (probably at the end of the past week). In addition, food served at brunches is notoriously filled with stuff which should be on its way to the garbage. He never orders mussels at a restaurant because they are so small -- checking to make sure each one is still alive is too time consuming. Don't take the chance!

After reading his book, I bought tickets to see him "perform" in a live show. He basically talked to the audience for two hours. It was fun seeing him in person, and he did a great job fielding questions and comments from people. I'm an official fan.

He even has a blog which is always fun to read. You must read his article about an encounter with Sandra Lee! It's called A Drive By Shooting.

Put Kitchen Confidential at the top of your must read list!

Here are some other Must-Read Books For Foodies!

Books for Foodies II

On an earlier post, I made a quick summary of some "Foodie" books I read. I've since read a couple more books, so here's my take on them.

Paula Deen: It Ain't All About the Cookin' by Paula Deen with Sherry Suib Cohen

For me, watching Paula Deen on the Food Network has always been enjoyable. She's so cheerful, warm, and she has a great laugh. Her recipes look yummy, but I hadn't tried any of them before reading this book. The reason? I'm constantly trying to find recipes that use less butter, not more.

However, I enjoyed reading this book from start to finish. As I read, I felt like I was listening to an old friend chat with me over a cup of tea. Her story is truly inspiring because she started out with nothing. She is a success today because of a lot of hard work, determination, and a little bit of luck.

Before reading this book, I felt like her sons (whom you constantly see on her shows) were riding on their mother's coattails. (I mean, they even have their own show?) Now I see that they were an integral part to building the empire that she is today.

The details about her agoraphobia are shocking and graphic. You feel her pain, and when you finish the book you will like her even more.

I was inspired to cook one of the "recipes" she describes in her book. I said "recipes" because you're going to laugh when you see how easy it is, but it is SO GOOD.

Paula's Romantic Puff Pastry Dessert

Buy a box of puff pastry and let it defrost. Cut the pastry into squares (about 5" X 5"). Brush each square with some milk, and then place a mini chocolate bar in the center. (I used mini Snickers bars.) Bring the corners up to form a small package and seal the edges. Bake in a 425 degree oven until brown. (I made four in my toaster oven.)

Oh. My. God. So good! You must try making these at your next dinner party. People will flip.

Even though it seems that I see Paula's name on every kitchen product around these days, I think she deserves every penny! A great read.

Julie & Julia by Julie Powell

I was inspired to read this book after enjoying the movie. Loved, loved the movie.

The book, however, did not work for me. As a fellow-semi-foodie-blogger, it was interesting at the beginning. I enjoyed reading about how she cooked each dish, what went wrong, right, finding the ingredients, etc., and then it started to feel repetitious. Then it continued to feel repetitious. Then I felt bored. So quite honestly, I stopped reading it when I was about half-way through. Is that wrong? But I highly recommend the movie.

Here's a link to my earlier post on Books For Foodies.

Fall River Chow Mein

Sunday, July 19, 2009

Are you familiar with Fall River Style Chow Mein? Fall River Style Chow Mein is unique to our part of the country. Usually, it is made with ground pork, ground beef, and some vegetables such as bean sprouts, onions, and green peppers.

People from Fall River and the surrounding towns love their Fall River style chow mein. It is sometimes even served in our schools. Add a glass of ice cold coffee milk, and you're all set.

The company (Oriental Chow Mein Company) that makes the mix of noodles and gravy, Hoo Mee Chow Mein, had a fire last summer, so the noodles weren't available for a while. It was terrible! But I'm happy to report that they have re-opened. For local chow mein lovers, that means the crunchy, dark noodles are back and better than ever.

In this photo, I poured the gravy over rice because my kids ate most of the crunchy noodles. It tasted delicious, but it was more like a chop suey than a chow mein.

My favorite way to eat Fall River Style Chow Mein is as a "Chow Mein Sandwich." Quite simply, you just serve the crunchy, dark noodles and gravy on top of a hamburger bun.

Chicken with Pesto-Mushroom Cream Sauce

Boneless chicken breast is a staple in my house, my family will attest to that. I figure it is a healthy way to get protein into our diets.

Sometimes, however, we get chickened out. How many times can you eat grilled chicken breast in a summer? Looks like I'm on my way to setting a record.

A few days ago, I made homemade walnut pesto which I used as a sandwich spread in one of our favorite sandwiches, which we affectionately call "tomato mozz". You can put fresh basil in the sandwich, or you can use pesto. Both ways make for a delicious sandwich.

Then I had a little pesto leftover. This recipe uses two of my favorite ingredients - boneless chicken breast and pesto. I modified it so that there is not much "cream" in it. If you want it to be thicker and richer, feel free to increase the cream and decrease the chicken broth. It was delicious!

Chicken with Pesto-Mushroom Cream Sauce

1-1/2 lb. boneless chicken breasts
3 T. olive oil
10 oz. white mushrooms, sliced thinly
5 cloves of garlic
1/2 cup half & half
1 cup low-sodium chicken broth
1/4 cup pesto
2 T lemon juice

Heat 1 T. olive oil in large skillet over medium high heat. Cook chicken until golden brown, about 3 minutes per side. Transfer to a plate and cover with foil.

Add 2 T olive oil to skillet and cook mushrooms until browned, about 5 minutes. Stir in garlic and cook about 30 seconds. Add half & half, broth, and chicken to skillet and bring to a boil. Reduce heat to low, cover, and simmer until chicken is cooked through (about 15 minutes).

Transfer chicken to serving platter and cover with foil. Return skillet to high heat and simmer until sauce is thickened (about 5 minutes). Off heat, stir in pesto and lemon juice, season with salt and pepper. Pour sauce over chicken and serve.