Chicken Tetrazzini

SOURCE: Foodnetwork.com
ANNIE'S RATING: 3 stars
TOTAL COOKING & PREP TIME: about 1 to 2 hrs
SERVINGS: 3 to 4

WHAT'S NEEDED:

• 4-1/2 TBSP butter
• 1 TBSP olive oil
• 2 boneless skinless chicken breasts
• 1-1/8 tsp salt
• 1/2 & 1/8 tsp ground black pepper
• 1/2 lb white mushrooms, sliced
• 1/2 large onion, finely chopped
• 3 cloves garlic, minced
• 1/2 TBSP fresh thyme leaves, chopped (NOTE A)
• 1/4 cup dry white wine
• 1/2 of 1/3 cup all-purpose flour
• 2 cups whole milk, room temperature
• 1/2 cup heavy whipping cream, room temperature
• 1/2 cup chicken broth
• 1/2 of 1/8 tsp ground nutmeg
• 6 oz linguine
• 1/2 of 3/4 cup frozen peas
• 1/8 cup fresh Italian parsley leaves, chopped
• 1/2 cup grated Parmesan
• 1/8 cup dried Italian-style breadcrumbs

HOW TO:

1. Preheat the oven to 450 F.
2. Spread 1/2 TBSP of butter over a 9-inch wide by 1.5-inch deep round baking pan. (NOTE B)
3. Sprinkle the chicken with 1/4 tsp each of salt and pepper.
4. Melt 1/2 TBSP each of butter and oil in a deep large nonstick frying pan over medium-high heat.
5. Add the chicken to the hot pan and cook until pale golden and just cooked through, about 4 minutes per side. Transfer the chicken to a plate to cool slightly.
6. Coarsely shred the chicken into bite-size pieces and into a large bowl.
7. Meanwhile, add 1/2 TBSP each of butter and oil to the same pan.
8. Add the mushrooms and saute over medium-high heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 12 minutes.
9. Add the onion, garlic, and thyme, and saute until the onion is translucent, about 8 minutes.
10. Add the wine and simmer until it evaporates, about 2 minutes.
11. Transfer the mushroom mixture to the bowl with the chicken.
12. Melt 1-1/2 more TBSP butter in the same pan over medium-low heat.
13. Add the flour and whisk for 2 minutes.
14. Whisk in the milk, cream, broth, nutmeg, remaining salt, and remaining pepper.
15. Increase the heat to high. Cover and bring to a boil. Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes.
16. Bring a large pot of salted water to a boil. Add the linguine and cook until it is tender but still firm to the bite, stirring occasionally, about 9 minutes. Drain.
17. Add the linguine, sauce, peas, and parsley to the chicken mixture. Toss until the sauce coats the pasta and the mixture is well blended.
18. Transfer the pasta mixture to the prepared baking dish.
19. Stir the cheese and breadcrumbs in a small bowl to blend. Sprinkle the cheese mixture over the pasta.
20. Dot with the remaining 1-1/2 TBSP of butter.
21. Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.

NOTES:

• (A) When a recipe calls for fresh herbs you may substitute dried herbs. But only use a third of what the recipe requires. For example if a recipe required 1 TBSP of fresh herb, you may substitute 1 tsp (since 1 TBSP = 3 tsp) of dried herbs.
• (B) The original recipe stated "13 by 9 by 2-inch baking dish". In my case, I used a round baking pan.

Beef Stroganoff

SOURCE: Foodnetwork.com
ANNIE'S RATING: 3 stars
TOTAL COOKING & PREP TIME: less than 1 hr
SERVINGS: 4

WHAT'S NEEDED:

• 1 1/2 lb cubed round steak, cut into thin strips
• House Seasoning, recipe follows
• All-purpose flour
• 2 TBSP olive oil
• 2 TSBP butter
• 1 medium onion, sliced
• 8 oz fresh mushrooms, sliced
• 1 (10.75-oz) can beef broth
• 1 (10.75-oz) can cream of mushroom soup
• Salt 
• Ground black pepper
• 1 cup sour cream
• Cooked egg noodles

For the House Seasoning: (Yield: 1 1/2 cups)

• 1 cup salt
• 1/4 cup black pepper
• 1/4 cup garlic powder

HOW TO:

1. Season the steak strips with House Seasoning, then dust with flour.
2. In a large skillet, QUICKLY brown them on both sides in the olive oil and butter. Remove the steak from the pan. (NOTE A)
3. Add the onion slices and mushrooms to the pan drippings. Saute for a few minutes, until the onion is tender. Sprinkle with 1 tsp flour.
4. Put the steak back into the pan with the onion and mushrooms. Add the mushroom soup and beef broth. Cook over low heat for about 30 minutes, covered.
5. Adjust seasoning to taste, adding salt and pepper, as needed.
6. Stir in the sour cream the last few minutes, right before you serve.
7. Serve over cooked noodles.

For the House Seasoning:

1. Mix the ingredients together and store in an airtight container for up to 6 months.

NOTES:

• (A) Just "QUICKLY brown" the beef strips, or else it will get really tough in the inside.

Adobo Seasoned Chicken and Rice

SOURCE: Foodnetwork.com
ANNIE'S RATING: 3 stars
TOTAL COOKING & PREP TIME: less than 1 hr
SERVINGS: 4

WHAT'S NEEDED:

• 2 tsp kosher salt
• 2 tsp granulated garlic or garlic powder  
• 1 tsp ground cumin
• 2 tsp granulated onion or onion powder 
• 1 tsp paprika
• 2 tsp ground black pepper
• 2 tsp ground turmeric
• 1 tsp dried oregano leaves, crushed (NOTE A)  
• 4 chicken thighs, with skin, cut in 1/2
• 4 chicken breasts, with skin, cut in 1/2 lengthwise
• 5 TBSP olive oil
• 1 large yellow onion, finely diced (NOTE B)
• 1 medium green bell pepper, finely diced
• 1 medium red bell pepper, finely diced
• About 1/3 cup tomato powder OR 1 to 2 plum tomatoes, seeded and finely diced
• 4 cloves garlic, finely chopped
• 2 cups uncooked jasmine rice (NOTE C)
• 3 cups homemade chicken stock (NOTE C)
• 1 bay leaf
• Salt, to taste
• Ground black pepper, to taste
• 1 cup frozen peas, not thawed
• 3/4 cup pimento stuffed green olives, sliced 
• 3/4 cup pitted picholine olives, sliced (NOTE D)
• Cilantro leaves, freshly chopped   
• Flat-leaf parsley, freshly chopped 
• Fresh oregano leaves, freshly chopped (NOTE D)
• Fresh lime juice

HOW TO:

1. Mix together the salt, granulated garlic, cumin, granulated onion, paprika, black pepper, turmeric and oregano in a small bowl. Season both sides of the chicken pieces with salt and pepper and then season with the adobo seasoning mixture. Marinate if possible. (NOTE E)
2. Heat 3 TBSP of oil in a large Dutch oven over high heat. Place the chicken in the oil skin side down, in batches, if necessary, and saute until golden brown. Turn the chicken over and cook until the second side is golden brown. Transfer the chicken to into a separate pot with all cooking juices, cover and allow to cook through over medium heat. Keep warm.
3. Place the browning pan with the remaining 2 TBSP oil back over high heat. Add the onions, green and red peppers and cook until soft. Add the tomato powder, garlic and cook for 1 minute.
4. Cook the rice in a rice cooker. Together with the chicken stock, bay leaf, salt, pepper and the sauteed onion/pepper mixture, let the rice cook for about 15 to 20 mins. (NOTE F)
5. After the rice is cooked, transfer it to the pan which was used for sauteeing earlier then add the peas, olives and the chicken. Continue cooking until the chicken is cooked through, about 8 minutes. (NOTE F)
6. Remove the pot from the heat and let sit 5 minutes covered. Remove the lid, fluff the rice and gently fold in the cilantro, parsley, oregano and squeeze of lime juice.

NOTES:

• (A) Original recipe required 1 TBSP finely chopped fresh oregano leaves. To substitute dried herbs for fresh ones, use only a third of what's required for the fresh ones.
• (B) Original recipe called for a Spanish onion.
• (C) This is based on my measurements on how I usually cook jasmine rice for my family using a rice cooker. The original recipe required different measurements (and different cooking technique).
• (D) I skipped on these things yet it turned out ok.
• (E) For best results, marinate this for a while, about 30 mins. You may prepare the veggies and rice while you marinate the chicken.
• (F) The original recipe requires a different procedure. However, doing so made my rice very sticky. I didn't like it so I have indicated here procedure that works best for me.

Salisbury Steak with Mushroom Gravy

SOURCE: Foodnetwork.com
ANNIE'S RATING: 3 stars
TOTAL COOKING & PREP TIME: less than 1 hr
SERVINGS: 4

WHAT'S NEEDED:

• 1/2 lb lean ground beef (NOTE A)
• 1/2 lb ground pork (NOTE A)
• 1 (10-oz) can condensed cream of mushroom soup, divided into 1/4 & then 3/4 portions
• 1/2 cup Italian bread crumbs
• 1 egg, lightly beaten
• 1/2 cup yellow onions, chopped (NOTE B)  
• 1 tsp steak seasoning (recommended: Montreal)
• 1 TBSP canola oil
• 2 TBSP butter, divided  
• 1/4 cup white wine (NOTE C)
• 1 (8-oz) package sliced fresh mushrooms
• 2 cups low-sodium beef broth (NOTE D)
• 1 (1.2-oz) packet brown gravy mix

HOW TO:

1. In a large bowl, combine beef and pork, 1/4 can mushroom soup, bread crumbs, egg, onions, and steak seasoning. Mix thoroughly and shape into 4 oval patties.
2. Heat oil and 1 TBSP butter in large skillet over medium-high heat. Brown patties on both sides and transfer to a plate. 
3. Add remaining 1 TBSP butter and white wine (remove pan from heat when adding white wine). Saute mushrooms for 7 to 8 minutes. Add beef stock and whisk in gravy mix until smooth. Stir in remaining 3/4 can mushroom soup.
4. Return patties to skillet and spoon gravy over top. Cover pan and simmer for 20 to 25 minutes. 
5. Serve Salisbury Steaks and Mushroom Gravy over hot cooked rice or with mashed potatoes.

NOTES: 

• (A) Original recipe called for 1 lb lean ground beef. However, I added ground pork thinking that it would make my steaks more tender. I wasn't disappointed. Next time, I'll try to use ground chuck meat.
• (B) Original recipe required "frozen" onions, which are not available in my local grocer. I had to settle for regular white onions and they worked fine with my steaks.
• (C) Original recipe called for cognac, which is not available in my local grocer.
• (D) Be sure to use LOW-SODIUM beef broth and be SLOW to add any salt or any gravy mix...or else you might find it too salty in the end.