Creamy Mushroom Soup

Ingredients

• 4 tablespoons unsalted butter (50g)

• 2 pounds mixed mushrooms such as button, cremini, portabello, or shiitake (1kg), sliced

• Kosher salt and freshly ground black pepper

• 1 medium onion, finely chopped (about 8 ounces; 225g)

• 4 medium cloves garlic, minced

• 2 tablespoons flour (45g)

• 1 cup milk (235ml)

• 5 cups (1.2L) chicken stock

• 2 bay leaves

• 1/2 tsp dried thyme

• 1/2 cup heavy cream

Directions

1. Melt butter in a large saucepan or Dutch oven over medium-high heat. Add onions and cook until tender. Add mushrooms, season with salt and pepper, and cook, stirring frequently, until liquid has evaporated and mushrooms are well-browned, about 12 minutes total. Add garlic and cook until fragrant. Add flour and stir. Slowly stir in 1 cup of broth at a time, mixing well. Add bay leaf, pepper, salt and thyme, then bring to a bare simmer and cook for 20 minutes.

2. Remove bay leaves . Blend soup with an immersion blender until it's a mostly smooth consistency, leaving some small chunks of mushroom. Stir in cream and milk. Taste and add salt, as needed.

Zupas BBQ Chicken Salad

 

Chicken Salad Sandwiches With Apples and Craisins

Chicken Salad Sandwiches With Apples and Craisins

Ingredients

Salad

• 4 cups diced or shredded cooked chicken 
• 1 cup sliced almonds, toasted
• 2/3 cup dried cranberries
• 2 cup finely diced apples 
• 1/3 cup thinly sliced green onions 

Dressing

• 3/4 cup mayo
• 6 tablespoons sour cream
• 3 tablespoons honey
• 3 tablespoons apple cider vinegar
• 3 teaspoons Dijon-style mustard
• 1/2 teaspoon salt
• 1/8 teaspoon pepper

Instructions

• Whisk dressing ingredients together in a small bowl until smooth.
• Combine the salad ingredients in a large bowl. Scrape every bit of dressing on top and toss well. Taste and adjust to personal preference.
• Serve on toasted bread or croissants.

Brown Gravy Recipe

Brown Gravy Recipe

Ingredients

• 1 cup chicken broth
• 1 cup beef broth
• 1 tsp better than bouillon
• 1 teaspoon onion powder
• ½ teaspoon garlic powder
• 1 ½ teaspoons Worcestershire sauce
• 2-3 drops Kitchen Bouquet browning and seasoning sauce optional.
• 1/4 cup cold water
• 3 tablespoons cornstarch
• 1 Tablespoon cold unsalted butter
• Drippings from meat

Instructions

• Add the chicken broth, beef broth, beef bouillon, onion and garlic powder, and Worcestershire sauce to a medium saucepan. Using fine mesh strainer, strain in drippings from meat, to taste.
• Stir to combine.
• Optional: If a darker color is desired, add 2-3 drops of Kitchen Bouquet browning and seasoning sauce. (Gravy Master works well too.)
• Combine the cold water and cornstarch in a small bowl and whisk until smooth.
• Bring gravy to a boil. Whisk in cornstarch mixture. Allow gravy to thicken, then decrease to medium-low.
• Let it gently simmer for 2-3 minutes, or until your desired thickness and concentration is obtained.
• Remove from heat. Swirl in one tablespoon cold butter just before serving. This adds a silky, velvety finish.

Notes

• This recipe yields 1 + 1/4 cups without drippings

Pumpkin Cinnamon Rolls with Brown Butter Cream Cheese Frosting

Pumpkin Cinnamon Rolls with Brown Butter Cream Cheese Frosting

Prep Time3hours hours

Cook Time22minutes minutes

Total Time3hours hours 22minutes minutes

Servings24 rolls

Ingredients

For the dough

• 1 cup whole milk
• 4 Tbsp. unsalted butter
• 1 can pumpkin puree
• ½ cup sugar
• ½ cup brown sugar, packed
• 2 tsp. kosher salt
• 2 large eggs, room temperature
• 2, .25 oz. packages active dry yeast (2 1/4 tsp.)
• 8 cups flour, plus more as needed for surface and rolling

For the filling

• 1 cup softened butter, unsalted
• 1 ⅓ cup dark brown sugar, packed
• 2 Tbsp. ground cinnamon
• 2 Tbsp. pumpkin pie spice

For the frosting

• ⅔ cup butter, unsalted
• 16 oz. cream cheese, softened
• 4 cups powdered sugar
• 2 tsp. vanilla extract
• ½ tsp. pumpkin pie spice

Instructions

• Warm butter and milk in microwave until just warm - not hot. 
• In the bowl of a stand mixer dough attachment, add milk, butter and yeast. Let proof. Combine the pumpkin, both sugars and salt. Add eggs until combined.
• Add 1 cup of bread flour on medium speed. Continue to add flour and knead just until the dough is pulling away from the sides of your mixer, but is tacky (not sticky) to the touch.
• Allow dough to rise for  1 ½ hours - 2 hours. The dough should almost double in size.
• During this time, make the brown butter for the cream cheese frosting by heating it on pan on medium high until it foams and then brown bits gather on the bottom of the pan. Place the brown butter in the fridge so the butter can cool and solidify. This will take ~1-2 hours to solidify.
• Line a 18x26" cookie sheet with parchment paper.
• Combine the ingredients together for the filling in a medium sized mixing bowl until smooth.
• Roll out the dough. Turn out the dough onto a well floured work surface. Roll the dough into a large rectangle, spread the brown sugar filling all over the dough. Leave a small margin on the edges so you can roll, but I pretty much spread it all the way to the edge!
• Roll the dough up tightly the long way, slice with a sharp knife and arrange the rolls in the prepared cookie sheet. Cover with kitchen towel and allow to rise again for 30 minutes - 1 hour.
• Preheat the oven to 350°F.  Bake for 20-22 minutes or until cinnamon rolls are lightly browned on top and just done inside. Allow to cool for 5-10 minutes while you make the frosting.
• Using a hand held mixer or the stand mixer, beat the prepared brown butter in a mixing bowl until smooth. Add the cream cheese and combine again until smooth. Add in the remaining ingredients and beat until creamy. Spread the frosting over warm rolls and enjoy!

Southwestern Chicken Chopped Salad with Cilantro Lime Ranch

Southwestern Chicken Chopped Salad with Cilantro Lime Ranch

Ingredients

Chili Lime Chicken:

• 1 lb. Chicken Breast
• 2 Tablespoons Olive Oil
• 1 Lime juiced
• 1 teaspoon Chili Powder
• 1/2 teaspoon Cumin
• 1 teaspoon Salt

Salad:

• 1 Head Romaine Lettuce or 2 Romaine Hearts, chopped into bite size pieces
• 1 Large Avocado or 2 small avocados, sliced
• 1 cup Pepper Jack Cheese shredded
• 2 Ears of Fresh Corn or 1 cup White Corn
• 1 cup Grape Tomatoes halved (or 1 large tomatoes, sliced)
• 1 Orange Pepper sliced (mini peppers)

Cilantro Lime Ranch Dressing:

• 1 cup Mayonnaise
• 1 cup Buttermilk
• 1 Ranch Dressing Packet or 3 Tablespoons Ranch Dressing Mix
• 1 cup Cilantro
• 2 Limes juiced
• 1 Jalapeno deseeded

Instructions

• In a small bowl, whisk olive oil, lime juice, chili powder, cumin and salt together and pour evenly all over chicken breasts. Allow chicken to marinate for 30 minutes - 1 hour before cooking.

Outdoor Grill Instructions:

• Preheat the grill to medium heat.Place chicken on grill and cook for for 5-7 minutes per side, or until chicken is cooked through. Add corn to grill to roast, if desired. Remove chicken from grill and let rest 5 minutes before slicing.

Skillet Instructions:

• Heat a large non-stick skillet over medium high heat. Add chicken and cook for 4-6 minutes per side, or until nicely browned and cooked through. Remove to a cutting board and let rest 5 minutes before slicing.

To make dressing:

• In food processor, pulse mayonnaise, buttermilk, ranch dressing mix, cilantro, lime juice, and jalapeno. Taste and add salt, if desired.

To assemble salad:

• Place chopped romaine lettuce in large bowl. Top with grilled chicken, sliced avocado (sprinkle with fresh lime juice and salt to prevent browning and bring out flavor), pepper jack cheese, roasted corn, grape tomatoes, and orange pepper.
• Pour cilantro lime ranch over salad and toss to serve.

https://www.modernhoney.com/southwestern-chicken-chopped-salad-cilantro-lime-ranch/