Chicken with Mushroom Sherry Sauce

I really want to try to eat Paleo but I’m having a hard time coming up with things to make.  A lot of the recipes I see are some cut of meat with this sauce, or some other meat with another sauce, that to me seems like it would get old quick, and what do you eat with it? I always feel like my plate looks empty unless I have some kind of meat, side, and vegetable.  Besides, I don’t think I can eat enough meat not to still be hungry or need more calories if I don’t have any sides.  So for my first week’s attempt I basically just went to the grocery store and bought a ton of different fruits and vegetables and thought, I’ll just figure out what to do with all this later.  In spite of my lack of planning, last night’s meal I think turned out pretty well, I was pleased with it.

3 chicken breasts
8 oz sliced mushrooms
1 small yellow onion, chopped
2 tbs butter
2 tbs flour
¼ tsp paprika
¼ tsp marjoram
¼ tsp salt
¼ tsp pepper
½-3/4 cup sherry
Salt and pepper to taste for chicken


Preheat oven to 400 degrees.
Season the chicken with salt and pepper and bake on a broiler pan for 30 minutes.

Meanwhile, melt 1 tbs butter in a skillet over medium-low heat.  Add the rough chopped onions and cook for about 10 minutes, stirring frequently, until softened and browning but not frying.  If your pan is too hot the onions will fry and we want them to caramelize.  Add the mushrooms and allow to cook for another ~10 minutes until browned.  Once the mushrooms are cooked remove the mixture to a plate.  Add the remaining butter to the skillet with the flour and seasonings, stir and cook for one minute.  Don’t let them burn.  Increase the heat to medium, add ½ cup sherry, stir and cook for one minute to cook off the alcohol.  I use Tio Pepe and I think it’s pretty good, but it is the only brand of sherry I’ve ever cooked with, so there may be something better, I don’t know.  If you are clueless about what to buy that is what I recommend.  Return the mushroom mixture to the skillet and stir to coat well.  If the sauce has thickened up and you want it a little runnier add some more sherry a couple tbs at a time and allow it to cook off the alcohol and thicken a little before you decide to add some more, do this until it gets to the desired consistency.

Top the chicken with the sauce and serve.  I had this with peas, carrots, and broccoli and cinnamon apples.

Chicken and mushroom sauce serves 3, 430 calories, 19 g fat
All in all I was pretty pleased with this.  I liked the flavor of the sauce quite a bit and will definitely make this again.  This was one of those dishes that wasn’t terribly complicated but tasted like it.  I have noticed pan sauces are like that, they seem to add a lot to a piece of meat without being as complicated as you’d expect.

Thanksgiving Inspired Baked Sweet Potatoes

We are finally in the new house and I’m exhausted.  We have had people at the house working which has made it very difficult for me to finish putting the house together and making time to cook has been near impossible.  I am struggling to get back into a routine but now that all the contractors are gone I’m hoping I can get back to normal.  I have only cooked a couple times and nothing ground breaking but I did make this recipe and thought it was decent, a simple meal for a week night.

2 sweet potatoes
0.75 lbs ground turkey (99/1)
½ tsp dried rosemary
½ tsp dried thyme
1 carrot, diced
¼ cup frozen green peas
1 tbs butter, divided
Salt and pepper to taste

Preheat the oven to 400 degrees.
Pierce the sweet potatoes all over then microwave for about 10 minutes or until just beginning to soften.  Remove the potatoes from the microwave and wrap in foil then cook in the oven for another ~20 minutes or until completely softened.  If I’m in a hurry I will start the potatoes in the microwave as it goes much quicker, but I try to minimize the amount of microwave time as it dries them out.  The microwave will boil the water in the potatoes which gets steamed out, but when in the oven wrapped in foil, you won’t lose as much water.

Meanwhile, season the ground turkey with rosemary and thyme and brown until no longer pink.  Cook the peas and carrots in a pot with a little water until the carrots are softened.

Once everything is cooked, cut open your potatoes, add ½ tbs butter to each potato (if desired) and top with turkey, peas and carrots.  Season with salt and pepper.

I am very intrigued by the Paleo diet and this was one of my attempts.  I made this with a boat load of steamed vegetables and as a result of being stuffed with broccoli this recipe turned into 4 servings at 300 calories and 4 g fat each.  If you didn’t have a side that was as much volume as what I did and made this into 2 servings it would still have only been 600 calories and 8 g fat, still not bad at all.

Moving has been pretty stressful and I have been trying to cook and eat healthy even though I have had no time to plan anything and it has been a real struggle.  Since Thanksgiving is approaching I was in the mood for a simple and quick Thanksgiving inspired meal, and this is what I came up with.  I am not going to tell you it was spectacular, but it was really easy and I did enjoy it, so there you go.

Bad Day

So the closing on our house was supposed to be three weeks ago. It was pushed back two weeks and we found out the day before we were planning on moving out, so we were able to stay in the house for the two weeks then moved out. Since we weren't able to move into our new house for another three weeks we moved in with my aunt. The day before closing attempt two, the lending company asked for another week extension, which I was pissed about but granted. Now it's the day before closing attempt three and after I denied a third extension the lending company decided to tell us that the loan had actually been denied. What? The house was under contract for two months and the day before closing, after three weeks of extensions, you realize their preapproved loan was not actually approved?

So because of all the moving and now staying with my aunt I haven't really been cooking much, definitely nothing worth writing about, and it was all for no reason. To top it all off I've gained two lbs, and I do not know that I will be able to resist eating an entire cake tonight.

Red Wine Pan Sauce

Saturday night we went to the ballet, I know I have the greatest husband in the whole world, and instead of going out to an expensive restaurant that makes food only marginally better than what I can do if I put my mind to it, I decided to cook instead.  I decided to make venison with a red wine pan sauce and potatoes with caramelized onions and holy cow I was pretty dang impressed with how this turned out.  This wasn’t that much work and it definitely tasted as good as any restaurant we would have gone to, and for a fraction of the cost.  This pan sauce recipe is a slight adaptation from Cooks Illustrated and of course you can serve this over beef.



1 tsp brown sugar
2 tsp yellow onion, minced
1 bay leaf
½ cup dry red wine
½ cup chicken stock
2 tsp balsamic vinegar
½ tsp Dijon mustard
1 tsp thyme
1 ½ tbs butter
Salt and pepper to taste

In the skillet that you cooked your steaks in, with it still hot, remove it from the heat and add the sugar and onion to the empty skillet.  Using the pan’s residual heat, cook, stirring frequently, until the onion is slightly softened and browned and sugar is melted, about 45 seconds.
Return the skillet to medium heat, add the wine, broth, and bay leaf.  Bring to a boil and scrape up the browned bits in the bottom of the pan with a wooden spoon.  Boil until the liquid is reduced to about ¼ cup, about 4 minutes.  Stir in vinegar and mustard and cook at medium heat to blend the flavors, about 1 minute.
Take the pan off the heat and whisk in the butter until melted and sauce is thickened and glossy.  Add thyme and season to taste with salt and pepper.  Remove bay leaf and spoon sauce over steaks.  Serve immediately.

If you cook your sauce down too far and end up with nothing you can add more liquid to it before the butter step, just let that cook down to get the volume you need and to give it time to meld the flavors.
This sauce I thought was absolutely amazing; it completely transformed my venison steaks into a restaurant quality main dish in my opinion.  My husband suggested that we try to bottle it.
All of these steps did go by really quickly and pretty much all involved me being over the pan, so I had to have my husband read off the steps as I got to them, and I recommend you do the same if you can, otherwise I can see how you could panic and screw up pretty easily if you have to run to your recipe to read the next step every time.

Chicken Biryani

This recipe is from Cooks Illustrated and I am sad to admit I was a little disappointed with it.  I think the dish tasted good, and like normal, this was quite a bit better for lunch the next day, but it did not taste much like biryani that I have had in restaurants.  Now that could be because the Indian restaurants I go to may not be as authentic as I think, but all I know is is this recipe did not taste like what I had anticipated.  There are quite a few Indian restaurants in Houston, and we have found a couple that we go to that we think are really good, but the Indian people we know tell us “they are crap”, so I will give Cooks Illustrated the benefit of the doubt and assume this is what biryani tastes like, and I just haven’t actually had real biryani before.  I do not want to discourage anyone from trying this dish as it was really pretty good, and not really that difficult, just be warned that if you have had biryani before this may not taste the same.  I also want to warn you that this will stink up your house.  I made this for dinner on Friday and I think by late Saturday afternoon the smell was finally gone, so I wouldn’t make this if I was having anyone over the next day.

15 cardamom pods, preferably green, smashed with a chef’s knife
2 cinnamon sticks
3 inch piece fresh ginger, cut into ½ inch thick coins and smashed with a chef’s knife
1 tsp cumin seed
5 quarts water
3 bone-in chicken breasts
6 tbs butter
4 small yellow onions, sliced thin
2 jalapenos, chopped fine with seeds and ribs
8 cloves garlic, minced
2 ½ cups basmati rice
1 tsp saffron threads, lightly crumbled
½ cup dried currants or raisins
¼ cup chopped fresh cilantro
Salt and pepper

Preheat oven to 350 F.
Put all of the seasonings in a cheesecloth and secure with twine.  Put the cheesecloth in a large pot of water with 2 tsp salt and bring to a boil.  Allow the water to simmer for 30 minutes, the water should turn red and be fragrant.
Meanwhile, season both sides of chicken breasts with salt and pepper and set aside.  Heat 3 tbs butter in a large nonstick skillet over medium high heat until foaming subsides; add half of the onions and cook, stirring frequently, until soft and dark brown about edges, 8-10 minutes.  Add half of the jalapenos and garlic and cook, stirring frequently, until fragrant, about 2 minutes.  Transfer onion mixture to a bowl and wipe skillet clean with paper towels and repeat with second batch of onions, jalapenos, and garlic.  Transfer to bowl with rest of onion mixture, season lightly with salt and set aside.  Wipe out skillet with paper towels, return heat to medium high, and place chicken breasts, skin side down in skillet, one at a time.  Cook without moving chicken until well browned, about 8 minutes, then flip chicken and brown second side, about 8 minutes longer.  Transfer chicken to a plate and tent with foil to keep warm while the remaining breasts are being cooked.
If necessary return the water to a boil and stir in the rice and cook for 5 minutes, stirring occasionally.  Drain the rice through a strainer.  Transfer the rice to a medium bowl and stir in safforon and currants/rainsins and season with ¼ tsp salt.  Reserve the spiced water and discard the spice bundle.  Spread half of rice in the bottom of a Dutch oven, topped with half of the onion mixture then the chicken, skin side down.  Evenly sprinkle with cilantro over the chicken then top with the remaining onion mixture and cover with the remaining rice.  Pour 1 ½ cups of the reserved cooking liquid evenly over the rice.
Cover the Dutch oven and cook in the preheated oven for 30 minutes.  Uncover and check the bottom of the pan, if dry, add up to 1 cup of the reserved cooking liquid and cook for an additional 20-30 minutes or until the rice is tender and chicken is cooked through.
Remove chicken to a plate and debone.  Stir the rice and spoon biryani into individual bowls and top with chicken.

Serves 8, 450 calories, 14 g fat

I served this with naan bread which the one I bought was about 85 calories for half of a piece.  I think if I was having this as my whole meal and not having bread with it I would have made this into 6 servings and split each chicken breast into 2 servings.  That would have made this closer to 600 calories per serving, but a large portion of rice.
I think I started cooking at 5:00 and we were eating dinner before 7:30, so quite a bit of time, but I think it’s worth it every once in a while to try something totally different and practice new techniques in the kitchen.
I also buy my spices at an Indian grocery store; they have tons of whole spices for a fraction of the price.  I buy a small(ish) bag of whatever I need and store it in the freezer.  Since I don’t cook Indian food all that often it takes me a while to get through a whole bag of spices.