Creamy Mushroom Chicken Thighs

Got 30 minutes to make a meal? Good. These chicken thighs are freakin amazing & they’re so fast!! The sauce is super creamy & you probably have all of these ingredients in your house. Get ready to overeat... ​

 Time: 30 mins

Ingredients:  

• 4 chicken thighs. Skin removed  
• 1 can evaporated milk
• 1 pack sliced mushrooms
• 1/2 cup grated parmesan cheese
• 1 tablespoon dried rosemary
• 1 tablespoon minced garlic
• 1 tablespoon olive oil  
• 1 tablespoon butter
• salt & pepper to taste  
• 1 teaspoon smoked paprika

Recipe:  

1. Heat the olive oil on medium heat in a cast iron (or sauce pan) for 1 min, add the chicken thighs, salt & pepper them, then brown them on both sides until cooked through
2. Remove the chicken from the pan & set it aside.
3. Add the butter, garlic & mushrooms to the pan. Sauté until the mushrooms are cooked through.
4. Add the rosemary & paprika, then the evaporated milk. Allow the sauce to simmer & thicken.
5. Lower the heat then add the chicken back in. Turn the chicken so it gets coated in the sauce. 
6. Turn off the heat then add the parmesan cheese & stir to combine, allowing the cheese to melt. 

Serve with mashed potatoes & veggies for a comfort food kick!  

Creamy Potato Soup

With hints of lemon, black pepper & celery... this soup is no where near bland.  Warm and hearty, creamy... oh and vegetarian :) 

Time: 1 hour  

Yields: 2 servings  

Ingredients:  

• 2 large potatoes
• 1 small white onion
• 2 tablespoons butter  
• 1 stalk celery  
• juice of 1/2 a lemon
• 1 1/2 cup water
• 1 vegetable boullion cube  
• 1/2 cup Lactaid
• salt & pepper to taste

Recipe: 

1. Peel & cube the potatoes ~1 inch cubes.
2. Dice the onion. 
3. Slice the celery into thin slices.
4. Warm the butter in a medium sized pot, add the onion.  
5. After a minute, add the potatoes & celery. Stir in 1 teaspoon black pepper & 1 teaspoon salt.  
6. Let the potatoes "fry" for about 3 minutes, stirring occasionally, then add in the vegetable boullion cube & the water. Bring to a boil. 
7. Once the potatoes are boiling, cover the pot & lower the heat. Let sit for 15 minutes. 
8. Uncover the pot & test the potatoes with a pot spoon, make sure they're soft enough to melt down.
9. Turn off the fire & pour the soup mixture into a large food processor. Pour in the Lactaid (or milk) & pulse until smooth.  
10. Pour the soup back into the pot & add in the lemon juice. Reheat, stir, & serve! You can add in fresh or dried parsley for garnish. 

Creamy Jalapeño Chicken

Ok it's been getting cold fast here in the tri-state area & to me that means give your food a little heat! Chicken thighs simmered in a creamy sauce of pulsed jalapeño peppers & coconut milk. Creamy with a kick! 

Time: 1 hour

Ingredients:  

• 1 pack chicken thighs, skinless (doesn't matter if it's boneless or not) 
• 3-4 jalapeño peppers
• 1 can coconut milk  
• 1/2 yellow onion  
• 2-3 cloves garlic  
• salt & pepper to taste  
• 1 tablespoon olive oil

Recipe:  

1.  In a large skillet, brown the chicken thighs in the olive oil for ~2-3 mins before adding the onion & garlic. Lower the heat so it stays warm but doesn't burn. 
2. Slice open each jalapeño pepper, remove seeds.  
3. Use a blender or food processor to grind the jalapeño, coconut milk, salt & pepper unless smooth.
4. If you'd like, dice a zucchini or any other type of vegetable & add it to the chicken, sauté for a minute.  
5. Pour the sauce over the chicken thighs & raise the heat to medium, cover the pan.
6. Let simmer for about 10-15 minutes or until the chicken is tender.  Garnish with fresh jalapeño slices if you like it spicy! 

Enjoy with vegetables or rice!  

Creamy Vegetable Soup

It's gettin cold outside! Have no fear, my creamy vegetable soup will warm you right up! Soups are amazing because they're one-pot dishes that you can sort-of forget about after you throw the ingredients together! 

Time: 1 hour  

Ingredients:  

• 2 cans unsalted tomato sauce  
• 1.5 cups water  
• 1 large potato, diced into bite sized chunks 
• 1 can mixed vegetables (green beans, peas, carrots, corn, etc) 
• 1/2 onion, diced
• 3 cloves garlic, minced  
• 1 tablespoon Italian seasoning  
• 1/2 cup milk or lactaid
• 1 can beans of your choice  
• Salt & pepper to taste  
• 1 tablespoon vegetable oil  

Recipe:  

1. Heat the vegetable oil for 30 seconds in a large pot. Add the onions & sauté until translucent.
2. Add the garlic & the potatoes, stir to combine.
3. Add the tomato sauce quickly after (so the garlic doesn't have a chance to burn). 
4. Then, pour in the water and raise the heat to high so the soup can start to boil. Feel free to add your cans of veggies at this time also. 
5. Once the soup is boiling, add the seasoning and the beans then cover the pot. Lower to a simmer.  
6. Let the soup simmer about 30-40 minutes for the ingredients to fully marry in their flavors, turning every so often so it doesn't burn.
7. Turn off the heat. 
8. Allow about 2 mins off the stove before you add in the milk. Slowly pour it in as you stir.  
9. Feel free to garnish with Parmesan or your favorite cheese & enjoy!