Dijon Chicken with Mushrooms

Full of flavor from crispy bacon, garlic, onions, tangy Dijon mustard and lots of wine, this Dijon Chicken with Mushrooms will wow your tastebuds.

 

Whenever we head to the grocery store, I always check out the “discount” section with yellow labels because 1. I love a bargain and 2. I have freezer space to hoard the goods if we aren’t going to eat them right away. 

Last week however, my yellow label item was a big container of beautiful Swiss brown mushrooms. They looked absolutely perfect so I knew I’d have time to use them before they turned on me. 

I started the recipe search on my own computer because I regularly save recipes that I never get around to making. This one popped up, saved from way back in 2012, which probably never got made because tarragon was hard to come by in both Egypt and then Dubai, where I was living that year. 

Here in Jersey, I’ve got a tarragon plant on my kitchen windowsill!

Dijon Chicken with Mushrooms

If getting tarragon is an issue for you, wherever you live, you can use dried (just use half the amount) or substitute your favorite fresh herb. My preferred brand of Dijon mustard is Maille. This recipe is adapted from one in delicious. magazine, October 2012 issue.

Ingredients

1 1/2 lbs or 675g chicken breasts

Fine sea salt

Freshly ground black pepper

4 slices bacon

Olive oil

7 oz or 200g mushrooms

2 large cloves garlic, crushed

1 onion, sliced

3 tablespoons Dijon mustard

1 tablespoon fresh tarragon, chopped, plus extra to garnish

2 cups or 480ml white wine

1 tablespoon brandy

1/4 cup or 60ml double cream

For serving:

Cooked pasta or rice

Method

Cut the chicken breasts into chunks and season them with the salt and pepper. 

Peel and slice the onion thinly. Peel and crush the garlic with the side of your knife. 

Cut the bacon into pieces and fry in a large pan till crispy. Set aside, leaving behind as much bacon fat as you can. 

Add a drizzle of olive oil to the pan and sear the chicken until golden on all sides. 

Depending on the size of your pan, you might want to do this in batches so as not to crowd the pan. As the chicken browns, remove it to a plate.

While the chicken browns, trim and slice the mushrooms. 

Once the chicken is done and all on the plate, fry the mushrooms in the pan until golden. 

Add the garlic and onion then cook until soft. 

Stir in the mustard and tarragon. 

Add the white wine and brandy, then boil for 2 minutes.

Add the chicken and bacon back into the pan and simmer, uncovered, for 25 minutes stirring now and then. 

Stir through the cream.

 Garnish with fresh tarragon and serve over pasta or rice. 

Enjoy! 

It’s Sunday FunDay and today we are sharing recipes with fresh vegetables. Technically, I suppose mushrooms are not vegetables since they belong to the fungi kingdom but we tend to use them as vegetables in cooking, so that’s my excuse. Many thanks to our host Sneha of Sneha’s Recipe. Check out the recipes below. 

• Air Fryer Honey Roasted Parsnips from Palatable Pastime
• Dijon Chicken with Mushrooms from Food Lust People Love
• Insalata di Pomodori from Culinary Cam
• Mushroom & Green Peas Curry - East Indian Style from Sneha’s Recipe
• Roasted Tricolor Carrots with Coconut Orange Glaze from Karen's Kitchen Stories
• Smoked Kielbasa and Vegetables Skewers from A Day in the Life on the Farm
• Tomato & Zucchini Galette from Amy’s Cooking Adventures

 

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

Pin this Dijon Chicken with Mushrooms!

.

Baked Salmon Potato Croquettes

Crunchy on the outside and tender on the inside, these tasty baked salmon potato croquettes are served with tangy lemon garlic mayo. Great as a main or appetizer.

Whenever I have leftover mashed potatoes, I like to make some form of croquette. Sometimes I add a protein like chopped ham or fish and sometimes, I just add a little cheese and egg to make potatoes patties. 

Leftover mashed potatoes are so versatile and go with just about anything. I’ve even been known to add them to quiche filling! These salmon potato croquettes are probably my favorite.

Baked Salmon Potato Croquettes

These can be made with any cooked fish, even canned tuna, preferably albacore tuna in water. Just drain it well! 

Ingredients for about 30 croquettes

For the salmon potato croquettes:

1 fresh salmon fillet, 10 oz or 284g

Fine sea salt

Freshly ground black pepper

Olive oil

2 red chili peppers

6 green onion tops

1 1/2 lbs or 700g leftover mashed potatoes

2 eggs

Zest 1 lemon

1 - 1 1/2 cups or 70-105g panko 

For the lemon garlic mayo:

3/4 cup or 160g mayonnaise

2 tablespoons fresh lemon juice

2 cloves garlic, minced

1/4 teaspoon cayenne, optional

Method

Use a sharp knife to remove the skin from the salmon fillet. Season the fillet well with fine sea salt and freshly ground black pepper. 

Add a drizzle of olive oil to your skillet and pan-fry the salmon for about two minutes each side over a high heat. 

Cover the pan, turn the stove off and leave the salmon to finish cooking for another 4-5 minutes. Ideally, your fish should reach 140°F or 60°C internally, on an instant read thermometer. 

Remove from the pan and set aside to cool. 

Meanwhile, mince the red chili peppers and green onion tops.

Use two forks to flake the salmon. 

In a large mixing bowl, mix the leftover mashed potatoes, eggs, flaked salmon, minced chili peppers and green onion tops, along with the zest of 1 lemon.

Preheat your oven to 400°F or 200°C and prepare your baking pan by greasing it with a little olive oil and/or lining it with a silicone liner. 

To make the lemon garlic mayo, mix together the mayonnaise, garlic and lemon. Stir well to combine. 

Add the cayenne and stir again. 

Set aside while you make the croquettes. 

Put 1 cup or 70g of the panko in a large mixing bowl. Use a small scoop or a soup spoon to scoop out small golf ball sized portions of the potato croquette mixture into the panko. 

Coat the pieces with panko and use your hands to form round balls. 

Remove the croquettes to your prepared baking pan. 

Continue the process with the rest of the mixture, until all of the croquettes are ready to bake, adding more panko to your bowl, if necessary. 

Since it was only two of us at home that day, I baked just nine to eat for dinner, with a garden salad. I baked the rest the next day to take them up to my mother-in-law’s. Cover any you aren’t baking right away with cling film and refrigerate until ready to bake. Ditto with the lemon garlic mayo.

Bake the croquettes for 15-17 minutes in your preheated oven, or until golden on the outside and hot in the middle. You can turn on broil the last couple of minutes for more color, if desired. 

Serve with the lemon garlic mayo.

Enjoy! 

It’s Sunday FunDay and today my blogger friends are sharing recipes made with seafood. Many thanks to our host, Sneha of Sneha’s Recipe. Check out the links below. 

• Baked Salmon Potato Croquettes from Food Lust People Love
• Fried Prawn Masala from Sneha’s Recipe
• Pissaladière from Karen’s Kitchen Stories
• Shrimp Dip from A Day in the Life on the Farm 

 

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

Pin these Baked Salmon Potato Croquettes!

.

Easy Lamb Curry

This easy lamb curry has a rich gravy and is full of flavor. Using a store-bought curry paste instead of a long list of spices makes it so easy! 

My spice cupboard is full of all the spices I need to cook a full blown, made from scratch curry but sometimes I’m just too lazy to toast and grind them. That’s when a store-bought curry paste comes in handy. 

And in that same spirit of laziness, this post doesn’t have my typical process photos, just one of the well-seared lamb and onions! But truly, I don’t think they are necessary. This really lives up to its name, easy lamb curry.

Easy Lamb Curry

I am a fan of stock cubes so if you don’t have chicken broth or lamb stock, by all means use a cube here to make some. Depending on the saltiness of your broth or stock, you may not need any salt added at the end. 

Ingredients

1 tablespoon unsalted butter

1 tablespoon. olive oil

1 onion, sliced

1 lb or 450g cubed boneless lamb

¼ cup or 60g hot or mild Indian curry paste (such as Patak's)

1 cup or 240ml chicken broth or lamb stock

1 can (14.5 oz or 411g) chopped tomatoes and juice

6 small to medium potatoes, peeled and diced

1 cup or 120g frozen peas, thawed 235g/2

Fine sea salt, to taste

To serve: cooked rice

Optional: chutney (homemade or store-bought)

To garnish: cilantro leaves

Method

Melt the butter with the oil in a large pan and sauté the onion until it is translucent. Remove from the pan.

Add the lamb and fry till seared on all sides. Transfer to the plate and mix with the onions.

Add curry paste to the pan and stir for one minute.

Add the broth/stock and tomatoes, bring to a boil. 

Return the lamb and onion to the pan, reduce the heat and simmer, covered, for 30 minutes. 

Add cubed potatoes and simmer, covered, until the lamb and potatoes are tender, about 20 minutes. 

Stir in the thawed peas and cook until heated through, about five minutes. Taste for salt and add some if necessary. 

Garnish with cilantro leaves and serve with cooked rice and chutney on the side for those who would like a dollop.

Enjoy!

It's Sunday FunDay and I am hosting! I chose lamb as our theme/ingredient since it's spring. Check out the links below.

• Cheesy Mutton Curry from Sneha's Recipe
• Easy Lamb Curry from Food Lust People Love
• Greek Lamb Meatballs from A Day in the Life on the Farm
• Rosemary Lamb Skewers from Culinary Cam

 

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

Pin this Easy Lamb Curry!

.

Smothered Potatoes with Sausage

Take some flavorful smoked sausage, a bunch of potatoes, a generous helping of thinly sliced onions and cook them all down till the potatoes are on the verge of crumbling and the onions practically disappear.  Add a few peas for color and you’ve got smothered potatoes with sausage, one of the easiest one pan meals your whole family will love. 

When I was growing up, this dish made an appearance on our family dinner table with great regularity. It was so easy that my sister and I could even make it on our own. When our mother went back to work, the two of us took turns cooking dinner each night.  I’m not talking gourmet meals. We ate a lot of Hamburger Helper. And Tuna Helper. We were pretty good at spaghetti sauce too and even learned how to smother round steak with onions. But smothered potatoes with sausage was my personal favorite. 

We used either red potatoes, which didn’t need peeling or larger potatoes that did. Either way, the best part was smashing the potatoes into flavorful juices at the bottom of the pan and trying to make sure the bites of sausage came out even with the bites of potato in my bowl. So good! 

Of course, once I had a family of my own, I continued making this great dish but I started adding the peas for color. And because we love peas. Did you know that the average British person only eats about 9,000 peas per year? No idea how many the average American eats but we figure it’s far below the British average. We have made it a personal family goal to try and up the numbers, throwing peas in everything from pasta carbonara to beef stew. I suggest you do the same. 

Smothered Potatoes with Sausage

A little less sausage or a couple more potatoes really won't make a difference in this tasty dish. I give my amounts as a guideline only. 

Ingredients

1 lb 8 oz or 675g smoked sausage

Olive oil

2.2 lbs or 1 kg potatoes, whole small ones or peeled, quartered

larger ones

2 medium onions, peeled and finely sliced

Salt

Fresh ground black pepper

2⁄3 cup or 100g frozen garden peas, thawed (We like the little ones called petits pois.)

To serve, optional: crushed red pepper or red pepper flakes

Method

Cut your sausage into pieces. 

Put the sausage and a good drizzle of olive oil in a skillet large enough to eventually hold all of your ingredients. You will need a skillet with a good fitting lid.

Heat over a medium flame and cook for a few minutes until the sausage starts to brown and caramelize.

Add in the potatoes with a cup or 240ml water. Stir to mix any tasty sticky bits from the pot into the water.

Pile the sliced onions on the top and close the lid. 

Turn the flame down to medium low and cook for about 40­-45 minutes or until the potatoes are tender and the onions have practically melted into an oniony gravy. 

Check from time to time and add more water, if necessary. If you are using peeled cut potatoes, they will probably take a shorter time to cook and will need more water, as they soak up what's in there.

When the potatoes are tender, add in the peas. Cover and cook for a few more minutes.

Season to taste with salt and pepper but keep in mind that smoked sausage can be salty so do check before just adding both. Serve, if desired, with crushed red pepper to sprinkle on.

Enjoy! 

It’s Sunday FunDay and today we are sharing recipes with potatoes. Many thanks to our host, Sneha of Sneha's Recipe. Check out the potato dishes below. 

• Cheesy Crockpot Tater Tots by A Day in the Life on the Farm
• Flying Saucer - Toaster Sandwich /Jaffle by Sneha's Recipe
• Gnocchi and Team Gorgonzola Cream by Culinary Cam
• Matar Bateta Nu Shaak by Mayuri's Jikoni
• Potato Smiles |by Amy's Cooking Adventures
• Scalloped Potatoes with Caramelized Onions by Karen's Kitchen Stories
• Smothered Potatoes and Sausage by Food Lust People Love

 

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

Pin these Smothered Potatoes with Sausage!

 .

Creamy Shrimp Risotto - Instant Pot

Quick to cook but bursting with fabulous flavor, this creamy shrimp risotto is made in an Instant Pot, with garlic herb Boursin added for extra richness.

I love eating risotto of any kind. It’s always a welcome bowl of comfort food, especially as the weather starts to turn chilly. 

Some days I love standing next to the warm stove, ladling in stock and stirring until the arborio rice releases its starch and turns into creamy wonderfulness worthy of the time and effort. 

And some days I don’t! That is when I turn to my handy Instant Pot which makes an equally lovely bowl of risotto, comparatively speaking, in mere minutes. It’s creamy even without the Boursin but don’t skip that ingredient! It adds herbs and a subtle cheesiness that makes each spoonful so very good. 

Creamy Shrimp Risotto - Instant Pot

The weight of the shrimp is AFTER peeling and deveining. I buy the already deveined easy-to-peel ones without heads. I used Knorr shrimp cubes to make the stock. This recipe is adapted from one on Food Network.

Ingredients

1 shallot

5 cloves garlic

4 tablespoons unsalted butter

Fine sea salt and freshly ground black pepper

1 1/2 cups or 300g arborio rice

1/2 cup or 120ml dry white wine

3 1/2 cups or 840ml seafood stock

1 lb or 450g peeled and deveined large shrimp

3/4 cup or 85g frozen peas, thawed

1 Boursin cheese, 5.2 oz or 150g, at room temperature (see photo below)

Zest 1 lemon, divided

Optional to serve: grated Parmesan

Method

Mince the shallot and garlic. 

Set an Instant Pot to sauté on the medium setting. When the pot is hot, add 2 tablespoons of the butter, then add the shallot, garlic and a good pinch of salt and a few grinds of black pepper. Cook, stirring, until softened, about 3 minutes. 

Stir in the rice and cook until the rice is toasted, about 3 minutes. 

Stir in the wine, scraping the bottom of the pot, and cook until evaporated, about 30 seconds. Turn off the sauté function. 

[As you can imagine, photos of that step were nothing but steamy blurs!]

Stir the seafood stock into the pot. 

Close the lid and turn the steam valve to the sealing position. Set the pot to cook on high pressure for 5 minutes. 

While the rice is cooking, season the shrimp with salt and pepper. 

When the time is up, turn the valve to the venting position and release the steam completely. Be careful of any remaining steam and unlock the lid.

Add the seasoned shrimp in a single layer on top to the pot along with the peas. 

Turn the Instant Pot to “warm” mode. Close the lid and let the shrimp cook for 5 minutes. (Set a timer as the Instant Pot will count up but, at least on mine, there’s no way to set it to go off warm at a certain time.) 

Stir the shrimp into the rice, close the lid and leave on warm for 5 more minutes. (Set another timer!)

Add in the Boursin, lemon zest and the remaining 2 tablespoons of butter to the risotto.

Stir until the cheese and butter are melted. 

Divide among bowls. Top with lemon zest. Serve with grated Parmesan cheese, if desired.

Enjoy!

It's Sunday FunDay and today we are sharing our favorite risotto recipes. Check out the links below. 

• Creamy Shrimp Risotto - Instant Pot from Food Lust People Love
• Just in Time for Halloween: Spooky Risotto from Culinary Cam
• Risotto ai Funghi from Our Good Life
• Risotto with Chicken and Cranberries from A Day in the Life on the Farm
• Shrimp Risotto from Karen's Kitchen Stories
• Vegetarian Creamy Mushroom Risotto from Sneha's Recipe

 

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

Pin this Creamy Shrimp Risotto - Instant Pot!

.