Bitchen' Beef Stroganoff

Beef stroganoff is one of our  favorite meals during the winter. It especially hits the spot on a cool, rainy day (like we've been having here in the Chicago land area for a week straight.) Then again, I'll take rain over snow any day. This recipe has taken a couple different variations over the years but this is what I've put together. Serve with warm rolls to mop up extra sauce- yum! 

4 tbs. unsalted butter, divided

1 large package beef stew meat

1 onion, chopped finely

2 packages sliced and cleaned portabella mushrooms 

2 tbs. all purpose flour 

1 c. low sodium beef broth 

1 c. dry red cooking wine 

2 tbs. dijon mustard 

2 c. sour cream 

1 package egg noddles 

salt and fresh ground black pepper to taste 

• In a medium skillet, heat 1 tbs. over medium heat to melt. 
• In a large skillet, heat 2 tbs. butter over medium heat to melt. 
• While skillets heat, season beef steak on each side with salt and pepper. 
• Add beef to medium skillet and turn frequently to lightly brown. Once browned drain off fat and set aside.
• While beef cooks, add onions to the other large skillet. 
• Cook until onions begin to turn translucent. 
• Add mushrooms to onions and cook until softened. 
• Add beef broth to large skillet and bring to a boil. Reduce heat to low and simmer until reduced by half. 
• Add red wine to skillet and bring to a boil again. Reduce heat to low and add beef strips. Simmer until reduced by half. 
• Add dijon mustard and sour cream to skillet. Mix to combine and season with salt and pepper as necessary to taste. 
• Continue to simmer while cooking egg noddles according to package directions. 
• Serve sauce over cooked noodles and enjoy!

Classic Chicken Marsala with Garlic Mashed Potatoes

Although some may not agree, chicken marsala is a classic comfort food. My favorite aspect of this dish is the  delicate marsala wine sauce. It's fast, easy and overall light in calories and fat!  There's no need for cream or tons of butter to make this sauce satisfying. And, not only does the wine sauce compliment the chicken and sauteed mushrooms, but acts as a gravy for the potatoes! Serve this dish on top of a bed of garlic mashed potatoes (recipe listed below) and top it off with a favorite side of vegetables and you will have a delicious and complete meal. 

1 package boneless, skinless chicken breasts

salt and fresh ground black pepper 

1/2 c. all purpose flour 

2 tbs. olive oil, seperated 

3 tbs. unsalted butter, seperated 

2 packages sliced and cleaned baby bella mushrooms 

1 1/2 c. Marsala wine 

2 c. reduced sodium chicken broth 

• Preheat oven to 350 and grease a large baking pan with non stick cooking spray. 
• Open package of chicken breasts and first trim them of any large fat areas. 
• Next, if the breasts appear thick, butterfly the chicken breasts so that they are much thinner. 
• Place all the breasts onto a large cutting board and cover with plastic wrap. 
• Using a meat tenderizer, pound chicken breasts until thin and relatively the same size. 
• Remove plastic wrap. Season each side of the chicken breasts with salt and pepper. 
• Meanwhile, heat 1 tbs. each of olive oil and butter in a large skillet over medium high heat to melt. 
• While skillet heats, place flour in a shallow bowl and season with salt and pepper. 
• Dredge each breast in flour to coat both sides of breast and set aside on a seperate board or plate. 
• Once oils are hot in skillet, add chicken breasts to pan a 3-4 at a time (depending on size of skillet.) 
• Saute breasts until lightly browned and golden then flip and repeat on other side. 
• Remove breasts from pan (they will not yet be cooked through, but thats ok) and place in a greased baking pan. 
• If necessary, if you have more chicken breasts to cook, heat remaining tbs. of oil and 1 tbs. of butter in skillet and repeat directions as listed above with second batch of chicken breasts first in flour followed by sauteing. Place in baking pan. 
• Once chicken breasts are finished sauteing, add remaining1 tbs. butter to skillet. 
• Scrape any browned bits off bottom skillet from chicken at this point and leave in pan to help contribute flavor. 
• Add sliced mushrooms to pan and saute until softened and lightly golden. 
• Add marsala wine to skillet and bring to a boil over high heat. Reduce heat to simmer once boiling. 
• Once wine is reduced by half add chicken stock and repeat directions as above with wine. 
• Season sauce with salt and pepper to taste. 
• Pour sauce over chicken breasts and bake 15 minutes or until chicken is no longer pink. 
• Serve hot over garlic mashed potatoes desired (see recipe below.) 

Garlic Mashed Potatoes 

2 lbs. golden potatoes, peeled and chopped 

1 spoonful margarine 

2 tbs.  milk or half and half 

1 tbs. ranch dressing 

1-2 cloves garlic, pressed 

1 spoonful sour cream 

salt and fresh ground black pepper to taste 

• Place chopped, peeled potatoes into a large pot of salted water and bring to a boil. 
• Once boiling continue to cook over medium high heat, uncovered, until potatoes are soft and can be easily pierced with a fork. 
• Drain potatoes and place in a large mixing bowl. 
• Add butter and milk and using an electric mixer, mix to combine. 
• Once  combined, add remaining ingredients but salt and pepper. Mix to combine. 
• Finally, taste potatoes and season with salt and pepper as necessary. 
• Serve hot below chicken marsala. 

Pasta in a Sun-Dried Tomato Wine Sauce

1, 10oz. jar oil-packed julienne cut-sun dried tomatoes 

( 2 tbs. oil from jar reserved) 

1  onion, chopped finely

4 garlic cloves, minced 

1/4 c. tomato paste 

1 1/4 c. dry white wine 

2 tbs.  fresh parsley, chopped

handful fresh basil leaves, chopped

1/4-1/2  tsp. salt 

1/2 tsp. fresh ground black pepper 

1/4-1/2 c. fresh grated parmesan cheese 

favorite fresh shredded or crumbled cheese (optional)

1 lb. favorite  pasta 

• Heat 2 tbs. of reserved sun dried tomato oil in a large skillet over medium heat. 
• Meanwhile, bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. When ready to drain, reserve 1/2 c. or so of cooking water for later. 
• Once skillet is hot, add onions and saute until softened (about 3-5 minutes.) 
• Add garlic and saute until fragrant (1-2 minutes.) 
• Add tomato paste to skillet and cook for 2 minutes, stirring constantly to incorporate. 
• Add wine and chopped sun dried tomatoes and simmer until liquid is reduced by half, about 2 minutes. Remove from heat and pour into a large bowl. 
• Add cooked pasta and fresh parsley and basil to mixing bowl and toss to coat. 
• Add pasta water in increments as necessary to moisten. 
• Add fresh grated parmesan cheese gradually (tasting as you go along until you reach your desire) and toss to coat. 
• Season pasta with salt and pepper. Toss again. 
• Pour pasta in a serving bowls and if desired, sprinkle with favorite shredded or crumbled cheese if desired  (I used goat cheese in this particular recipe and loved it.) 

                                        

* To add further flair and depth to this dish, consider these options: 

• Add  1 jar of drained and chopped roasted red peppers. 
• Add a couple grilled, sliced chicken breasts. 
• Add 1 small can drained,  sliced black or green olives. 
• Add 1/4 tsp. (or more if desired ) crushed red pepper flakes to spice things up. 

       (Recipe inspired but with variations  from Giada De Laurentiis's  "Everyday Pasta.")

Creamy Roasted Red Pepper Sauce with Farfalle and Pine nuts

Forget you people who give up carbohydrates- Im sorry but I can't resist them or my love for pasta. Sure I love the old favorites, but from time to time, I like to try something new. Last winter, Karl and I went to Maggiano's for an impromptu dinner date and were fortunate enough to have a new dinner special that night- Pasta in a Red Pepper Cream Sauce. After that night, not only was I hooked, but determined. After several trials, this is what turned out....and boy, was it worth it. 

1, 16oz. box Farfalle pasta 

1, 12oz. jar roasted red bell peppers, drained and chopped 

1/4 c. finely chopped onion 

3 cloves garlic, minced 

3 tbs. unsalted butter

1 tbs. unsalted butter, melted 

3-4 tbs. fresh chopped basil leaves + more for later 

1/2 c. fresh grated parmesan cheese + more for later 

3/4 c. half and half 

Salt and Fresh ground black pepper to taste 

optional: 1/2 c. toasted pine nuts 

fresh shredded Parmesan or Asiago cheese

• In a medium skillet over medium high heat, heat 3 tbs. butter. 
• Once hot, add peppers and onion. Saute until onion begins to soften. 
• Add garlic and saute until fragrant and golden (1-2 minutes.) 
• Pour contents into a food processor and puree until smooth. 
• Gradually add 1 tbs. melted butter and half and half and pulse until it comes together. 
• Add parmesan cheese and fresh basil and pulse to combine. 
• Pour sauce into a small pot and keep warm over low heat. 
• Season with salt and pepper to taste. 
• Meanwhile, cook pasta according to package directions in salted water until al dente. 
• Drain and toss with red pepper sauce and a handful or so of fresh grated parmesan cheese. 
• Sprinkle with additional chopped fresh basil leaves and fresh shredded cheese if desired. 
• If serving with pine nuts, heat pine nuts in a skillet over low heat turning regularly until golden (about 5 minutes.) 
• Toss nuts with pasta and sauce at the end. 

Black and Tan Brownies

Historically, "black and tan" refers to the force of English soldiers sent to Ireland after the Easter Rising to suppress Irish rebels. And, as a result of this historical event, it eventually became what many consider a fabulous beverage. (For those of you not familiar with the drink "Black and Tan," it is made with half Guiness Stout and half Harp Lager.) Now, it has become a much loved dessert- a rich, chocolate brownie complete with Guiness Stout and a "tan" layer  that rises and falls throughout to compliment the chocolate layer. You're in for treat! 

Tan Brownies 

4 tbs. unsalted butter, softened 

1 c. light brown sugar, packed 

1 egg 

3/4 c. all purpose flour 

1 tsp. baking powder 

1/4 tsp. salt 

Black Brownies 

5 oz. unsweetened chocolate 

1/2 c. unsalted butter, softened 

1 c. white sugar 

4 eggs 

1 c. all purpose flour 

2 tsp. vanilla extract 

1 c. Guiness Stout 

• To make Tan Brownies....Preheat the oven to 350 and grease a baking pan with non stick cooking spray. 
• Using an electric mixer, combine softened butter with brown sugar until fluffy. 
• Add egg and vanilla and mix until smooth. 
• In a separate small bowl, whisk together flour, powder and salt. 
• Add gradually to butter mixture and mix to incorporate. 
• Once mixed, using a rubber scraper, spread mixture into prepared baking pan. Set aside. 
• To make Black Brownies....In a small saucepan, melt chocolate and butter over low heat. Whisk until smooth. 
• In a mixing bowl with an electric mixer, combine melted chocolate mixture with sugar, eggs, salt, flour and vanilla.
• Add stout and mix until smooth., 
• Pour black brownie layer over tan layer (no need to swirl, this effect is created naturally due to the amount of baking powder in the tan layer) and bake 30-35 minutes or until a skewer inserted in the center comes out clean. 
• Allow to cool prior to serving. 

(Recipe adapted from "The Irish Spirit" cookbook by Margaret M. Johnson.)