Chicken Broccoli Mushroom Stir Fry

Chicken Broccoli Mushroom Stir Fry
Quick and delicious every time
Recipe type: Main
Serves: 4 servings
  • 1-pound chicken breast or cooked chicken,
  • cubed
  • Salt, to taste & Pepper, to taste
  • 1-pound broccoli florets
  • 8 ounces’ mushrooms, sliced
  • 3 tablespoons oil for frying
  • For the sauce:
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 2 teaspoons sesame oil
  • ⅓ cup reduced-sodium soy sauce
  • 1 tablespoon brown sugar
  • 1 cup chicken broth
  • ¼ cup flour
  1. If using cooked chicken skip this step. In a large pan, on medium-high heat, add 1 tablespoon of oil. Once the oil is hot, add chicken, season with salt and pepper, and sauté until cooked through and browned.
  2. Remove cooked chicken from pan and set aside.
  3. In the same pan, heat 1 tablespoon of oil and add mushrooms. When the mushrooms start to soften, add broccoli florets and stir-fry until the broccoli is tender. Remove cooked mushrooms and broccoli from the pan and set aside.
  4. Add 1 tablespoon of oil to the pan and sauté garlic and ginger until fragrant. Add the remaining sauce ingredients and stir until smooth.
  5. Return the chicken and vegetables to the saucepan; stir until heated
Serve with hot rice or noodles.

I buy a rotisserie chicken which will provide lots of extra chicken for these types of meals also can be used to make a great quick Bok Choy Chicken soup in less than 30 minutes by using the cooked rather than raw chicken to make this soup.


Seared Crimini Mushrooms with Garlic & Thyme

Seared Crimini Mushrooms with Garlic & Thyme
Seared crimini mushrooms enhanced with fresh thyme, garlic and white wine are delicious on their own, on toast or as a side dish for everything from burgers and steak to roast chicken, fish or veal.
Recipe type: Side Dish
Serves: 2-4
  • 1-pound crimini mushrooms, sliced
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 2 tablespoons chopped fresh thyme
  • 2 cloves garlic, minced
  • ¼ cup white wine
  1. Heat oil in a large skillet over medium-high until just beginning to smoke. Arrange mushrooms in skillet in a single layer and cook, undisturbed, until bottom side is golden brown, about 3 minutes. Season with salt and pepper, toss mushrooms, and continue to cook, tossing often and reducing heat as needed to avoid scorching, until golden brown all over, about 5 minutes more.
  2. Reduce the heat to medium and add butter, thyme and garlic. Pour in the wine and simmer until the liquid has evaporated and the mushrooms are tender 2-4 more minutes.


Salisbury Steak & Mushroom Gravy A Lighter Version

Salisbury Steak & Mushroom Gravy A Lighter Version
Lean ground beef and turkey are combined with breadcrumbs and sautéed onions then shaped into patties and simmered in a mushroom gravy to create a lightened version of this North American dish
Recipe type: Main Dish
Serves: 8
  • 1 ½ tsp oil
  • ¾ cup onions, minced
  • 1 lbs 93% lean ground beef
  • 1 lb 93% lean ground turkey
  • ½ cup dry breadcrumbs
  • 1 large egg
  • 1 large egg white
  • 2 cups beef broth
  • ¼ tsp salt
  • ⅛ tsp ground black pepper, to taste
  • 8 oz. sliced mushrooms
  • 2 tbsp. all-purpose flour
  • 2 tbsp. tomato paste
  • 1 tsp red wine vinegar
  • 2 tsp Worcestershire sauce, to taste
  • ½ tsp mustard powder
  • ¼ cup water
  • chopped parsley for garnish (optional)
  1. Sauté onions in oil over medium heat until golden brown, about 5 minutes.
  2. In a large bowl, combine half of the sautéed onions, ground beef, ground turkey, bread crumbs, egg, egg white, ¼ cup beef broth, salt and black pepper.
  3. Shape into 8 oval patties.
  4. In a large deep skillet over medium-high heat, brown both sides of patties. Set aside on a dish.
  5. Add mushrooms to the skillet, season with salt and pepper and sauté 2-3 minutes.
  6. Return patties to the skillet with the mushrooms.
  7. In a small bowl, blend flour and remaining broth until smooth. Mix in remaining onions, tomato paste, vinegar, water, Worcestershire sauce and mustard powder.
  8. Cover and cook on low heat for 20 minutes, stirring occasionally.
Nutrition Information
Serving size: 222 grams Calories: 221 Fat: 9 g Saturated fat: 3.1 g Carbohydrates: 9.3 g Sugar: 2.1 g Sodium: 473 mg Fiber: 1.4 g Protein: 26.2 g Cholesterol: 73 mg


Coq au Vin

Coq au Vin
A great & delicious dish for entertaining which can be made ahead then reheated in the oven while you visit with your guests.
Recipe type: main dish
  • 3 lb () boneless skinless chicken thighs and/or breasts
  • 2 tbsp. (25 mL) butter
  • 2 cups (500 mL) pearl onions, peeled (1 bag/284 g)
  • 2 cups (500 mL) button mushrooms (./)
  • 1 cup (250 mL) chopped onions
  • 2 tsp (10 mL) chopped fresh thyme (or 1 tsp/5 mL dried)
  • Pinch each salt and pepper
  • 1 bay leaf
  • 1 ½ cups (375 mL) dry red wine
  • 1 ½ cups (375 mL) chicken stock
  • 2 tbsp. (25 mL) tomato paste
  • 1 tbsp. (15 mL) Cognac or brandy (optional)
  • 2 tbsp. (25 mL) chopped fresh parsley
  • Puff Pastry Stars:
  • 1 pkg (397 g) frozen puff pastry, thawed
  • 1 egg, beaten
  1. If using chicken breasts, cut crosswise in half. In shallow Dutch oven, heat 1 tbsp (15 mL) of the butter over medium-high heat. Brown chicken, in batches, about 10 minutes. Remove to plate.
  2. Drain fat from pan; reduce heat to medium. Add pearl onions and mushrooms; fry until browned, about 5 minutes. Transfer to separate plate. Add remaining butter to pan; fry chopped onions, thyme, salt, pepper and bay leaf until onions are softened, about 8 minutes.
  3. Add wine, stock, tomato paste, and Cognac (if using); bring to boil over high heat, stirring and scraping up any brown bits. Return chicken and any accumulated juices to pan. Reduce heat to medium; cover and simmer, stirring occasionally, for 20 minutes.
  4. Return mushroom mixture to pan; simmer, covered and stirring occasionally, until reduced to consistency of maple syrup and juices run clear when chicken is pierced, about 25 minutes. Discard bay leaf. Stir in parsley. (Make-ahead: Let cool for 30 minutes. Scrape into casserole; refrigerate until cold. Cover and refrigerate for up to 2 days. Reheat in / oven, about 30 minutes.)
  5. Puff Pastry Stars: On lightly floured surface, roll out pastry to () thickness. Using star-shaped cutters of various sizes, cut out stars. Place on baking sheet; brush with egg. Bake in () oven until golden, about 15 minutes. Garnish Coq au Vin with stars.
This classic dish is ideal for entertaining since you can sit and sip with guests while the dish simmers. Serve the same type of wine for cooking and drinking. If you prefer a lighter bodied wine and sauce, use a Pinot Noir or Gamay. For robust flavour, choose a Cabernet Sauvignon, a Meritage (or Bordeaux) blend or a grapy Baco Noir.
Nutrition Information
Serving size: 333 g Calories: 412 Fat: 15.7 g Saturated fat: 5.3 g Carbohydrates: 6.5 g Sugar: 3 g Sodium: 322 mg Fiber: .9 g Protein: 50.3 g Cholesterol: 6.5 g


Parisian Chicken & Mushrooms

Parisian Chicken & Mushrooms
Sweet meets savory as orange juice and apricot jam blend with the tartness of creamy Dijon mustard. The luscious flavors pair perfectly with a crisp, cool salad. Enjoy, then smile at just 276 calories per serving..
Serves: 4
  • 1 pound chicken breasts or thighs, boneless, skinless
  • 8 oz package fresh white or brown mushrooms or a mix of the two
  • 2 small onion (white or red), sliced or chopped
  • 1 clove garlic, minced
  • 1 T olive oil
  • ½ cup orange juice
  • 1 T apricot jam
  • 1 T Dijon mustard
  1. Slice onions and mushrooms. Mince garlic.
  2. Pour the olive oil into a large Dutch Oven placed on a burner set to med high. Sauté onions for a 3-4 minutes to soften. Stir frequently. Add garlic, reduce heat to medium and stir constantly for 1 minute. Add the mushrooms and continue cooking until the mushrooms soften.
  3. Add a little orange juice to deglaze the pan. Stir and continue to cook for 5 minutes.
  4. Move the onions and mushrooms to the side of the pan and place chicken pieces in the middle of the pan.
  5. Sauté until brown, turn and brown the other side. You may need to add more orange juice to prevent sticking.
  6. When the chicken is well browned, stir in the rest of the orange juice, apricot jam, and mustard.
  7. Leave everything to simmer, covered, for about 20 minutes or longer until chicken is cooked through (prick with a fork to make sure juices run clear). Remove from heat and allow the chicken to set, covered, for 10 minutes.
  8. Serve with a cool and colorful salad.
Nutrition Information
Serving size: 1 Calories: 276 Fat: 7.8 Saturated fat: .5 Carbohydrates: 12.5 Sugar: 7.3 Sodium: 181 Fiber: 1.3 Protein: 38.6 Cholesterol: 97


Turkey Scallopini with Mushrooms and Grizzly Gouda

Turkey Scallopini with Mushrooms and Grizzly Gouda
Turkey scallopini with mushrooms sautéed in butter, served in a cream sauce with Grizzly Gouda and accompanied by a lovely crispy Tuile of this same cheese. A different and delicious way to prepare turkey
  • 1 oz. (30 g) finely grated and 1 ½ oz (45 g) coarsely grated Grizzly Gouda
  • 2 Tbsp. (30 mL) butter
  • ⅔ lb (300 g) turkey cutlets
  • Salt and freshly ground pepper
  • 1 clove garlic, chopped
  • 1 cup (250 ml) assorted mushrooms (Portobello, oyster, shiitake, enoki, white, etc.), sliced
  • ⅓ Cup (75 mL) white wine
  • ¼ cup (60 mL) 18% cooking cream
  • ¾ cup (175 mL) baby arugula or baby spinach
  1. Preheat oven to 425F (220C).
  2. On a parchment-lined baking sheet, form two discs with finely grated Gouda to make tuiles.
  3. Bake in the oven until crisp, about 5 minutes. Let cool.
  4. Lower oven temperature to 325F (160C).
  5. In a skillet over high heat, melt butter and brown turkey cutlets for 2 minutes on each side.
  6. Season with salt and pepper.
  7. Transfer to an oven-safe baking dish and continue cooking in the oven while preparing the sauce.
  8. In the same skillet, brown garlic and mushrooms.
  9. Season with pepper.
  10. De-glaze with white wine, add cream and coarsely grated Gouda.
  11. Stir until cheese is melted.
  12. Arrange cutlets on plates and top with sauce. Garnish with arugula and a Gouda Tuile.
Grizzly Gouda is made in Alberta you can substitute another Gouda or Parmesan cheese if you like.
Gouda Tuiles may be cooked in advance and reserved at room temperature


Watch the Video on how to make this dish

Gravy-Smothered Beef and Mushrooms

Gravy-Smothered Beef and Mushrooms
Spoon this chunky, gravy-rich stew over mashed potatoes or noodles for a yummy comfort food dinner.
Serves: 8
  • 2 cups (500 mL) boiling water
  • 2 pkg (each14 g) dried exotic mushrooms, chopped
  • ¼ cup (60 mL) butter
  • 2 sweet onions, thinly sliced
  • 4 cloves garlic, minced
  • 900 g stewing beef cubes
  • ¾ tsp (4 mL) each salt and pepper
  • ⅔ cup (150 mL) all-purpose flour
  • 2 tbsp. (30 mL) vegetable oil
  • 1 pkg (900 mL) sodium-reduced beef broth
  • ½ tsp (2 mL) dried thyme
  • 2 bay leaves
  • 2 tsp (10 mL) Dijon mustard
  • 1 tsp (5 mL) Worcestershire sauce
  • 2 pkg (each 227 g) cremini mushrooms, thinly sliced
  1. In bowl, pour boiling water over dried mushrooms; set aside. In Dutch oven or heavy-bottomed saucepan, melt 2 tbsp of the butter over medium heat; cook onions, stirring occasionally, until golden, about 25 minutes. Stir in garlic; cook, stirring, for 1 minute. Scrape into separate bowl; set aside.
  2. Toss beef with half each of the salt and pepper; toss in 3 tbsp of the flour. In same pan, heat oil over medium-high heat; cook beef, in batches and stirring occasionally, until browned, about 7 minutes. Stir in onion mixture, 3 cups of the broth, 2 cups water, thyme, bay leaves, soaked mushrooms and soaking liquid, and remaining salt and pepper.
  3. Bring to boil; reduce heat, cover and simmer just until beef is tender, about 1-1/2 hours. Discard bay leaves; stir in mustard and Worcestershire sauce.
  4. Meanwhile, in skillet over medium-high heat, melt remaining butter; cook cremini mushrooms, stirring occasionally, until softened, about 5 minutes. Stir in remaining flour; cook, stirring occasionally, until flour is golden, about 3 minutes. Whisk in remaining broth until smooth. Stir into stew; bring to boil. Reduce heat and simmer, stirring occasionally, until thickened, about 20 minutes.
Make ahead: Let cool for 30 minutes. Refrigerate in airtight container for up to 3 days or freeze.


Asian Salmon with Mushrooms and Bok Choy (with Cuisinart Convection steaming oven directions)

Asian Salmon with Mushrooms and Bok Choy (Cuisinart Convection steaming oven directions included)
This Asian-inspired salmon is ready in just thirty minutes. A simple marinade of soy, Japanese rice wine, fresh garlic and ginger gives the roasted fish and vegetables a complex flavor you’ll love and want make again
Serves: 4
  • 1 tbsp. olive oil
  • Sea salt and freshly ground black pepper
  • 1 tbsp. Ketjap Manis (Indonesian soy sauce) or dark soy sauce
  • 4 salmon fillets, each about 5½ oz(150 g)
  • 1 tbsp. Mirin (Japanese rice wine)
  • 2 Bok Choy, quartered lengthwise
  • 2 in (5 cm) piece of fresh ginger, peeled and finely chopped
  • 7 oz. (200 g) Mushrooms, halved if large
  • 2 garlic cloves, finely chopped
  1. Preheat the oven to 400 F (200 C). Combine the olive oil, soy sauce, mirin, ginger, and garlic in a small bowl, and mix together well. Season with salt and pepper.
  2. Put the salmon, Bok Choy, and Mushrooms in a roasting pan, then drizzle with the oil mixture and coat well. Put into the oven to roast for 20-25 minutes or until the salmon is cooked through. Serve with rice.
  3. For the Cuisinart Convection Steaming Oven place baking pan on middle rack. Put the vegetables in pan with the Bok Choy in the middle and mushrooms on outside. Place the Salmon on top of the Bok Choy. Set Oven to Bake Steam at 450 F for 15 to 20 minutes.
If you can't get hold of Mirin (Japanese rice wine), use dry sherry or omit altogether.

Chorizo and Cheese Stuffed Mushroom

Chorizo and Cheese Stuffed Mushroom
These little atomic flavor bombs combine all of the best attributes of their ingredients into fabulous one bite wonders.
  • 1 lb. crimini mushrooms
  • 4 oz. California cream cheese, softened
  • crumbled*(see note)
  • 5 oz. Mexican chorizo*(see note)
  • 1 Tb. fresh thyme leaves
  1. Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment paper. Pop all the stems off the mushrooms and lay them upside down on the baking sheet.
  2. Heat a small skillet to medium-high. Sauté the chorizo, until cooked through. Then place it in a mixing bowl with the cream cheese and thyme. Mix thoroughly, then spoon the chorizo filling into the cavity of each mushroom.
  3. Sprinkle the top of each mushroom with crumbled panela cheese and bake for 18-20 minutes. Until the tops are brown and the mushrooms have cooked through. Serve warm.
Panela cheese( Fresh Mexican cheese made from whole unpasteurized milk curds)you can Substitute: Monterey Jack or mozzarella.

Chorizo (Spicy pork sausage) you can Substitute: Hot Italian sausage or make your own with ground pork, garlic, cumin and paprika.

Chicken with White Wine, Wild Mushrooms, and Fresh Herbs (Slow Cooker)

Chicken with White Wine, Wild Mushrooms, and Fresh Herbs (Slow Cooker)
Tasty and smells great while it is cooking in the slow cooker. This dish is delicious with garlic–butter-slathered baguette slices and asparagus on the side.
Serves: 4
  • ½ cup all-purpose flour
  • 1 teaspoon coarse salt
  • 13 grinds black pepper, divided
  • 1 3 pound chicken, cut into eight pieces, skin removed
  • ¼ cup unsalted butter
  • 2 tablespoons vegetable oil
  • 2 cups finely chopped onion (about 1 large)
  • 2 tablespoons minced garlic
  • 2 tablespoons Dijon mustard
  • 2 tablespoons tomato paste
  • 1 cup white wine, such as Fume Blanc or Sauvignon Blanc
  • 1 cup low-sodium chicken stock
  • 1 tablespoon honey
  • 1 ¼ pounds fresh mushroom, cleaned stems discarded, caps quartered ( about 5 cups)
  • 2 tablespoons minced fresh tarragon leaves
  • 2 tablespoons minced chives
  1. In a large bowl, mix together the flour, salt, and 8 grains of pepper. Add the chicken and dredge, coating well and reserving any excess flour. Heat 1 tablespoon each of the butter and oil in a heavy 10 inch sauté pan over medium-high hear. Once the butter has melted, add half of the chicken and cook, turning over halfway through, until lightly golden brown on both sides, about 7 minutes. Transfer to the slow cooker. Repeat with the remaining chicken and oil, about another 5 minutes.
  2. Add onion and 1 tablespoon garlic to the pan and sauté until softened, about 4 minutes. Whisk in the reserved flour, the mustard, and tomato paste and cook until the flour disappears, about 1 minute. Take the pan off the heat and add the wine; return the pan to the heat and raise the heat to high. Cook, whisking, for about 2 minutes. Add the stock and honey and simmer for 3 minutes. Pour over the chicken, submerging the meat in the sauce. Cover the slow cooker and cook on low until the chicken is cooked through, about 4 hours. Use a ladle to skim off any fat.
  3. Heat the remaining 3 tablespoons butter in a medium sauté pan over medium-high heat. Once the butter has melted, add the remaining garlic, remaining pepper, and the mushrooms; sauté until the liquid disappears and the mushrooms are tender, about 12 minutes. Sir the mushrooms and herbs in the chicken and serve
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