Mr. Prof designer home

Lately I've been obsessed with stuffed portobello mushrooms. They're a great vegetarian option that's hearty enough to serve as a main dish. Plus SP loves mushrooms so it's almost a foregone conclusion that he'll enjoy dinner. These Goat Cheese, Tomato & Basil Stuffed Portobello Mushrooms are another delicious recipe from Brianna over at Oiishi Food.

Just like the last time I made one of her stuffed portobello recipes, I modified the directions for the oven. We use a charcoal grill and it can be hard to control the heat of the fire.

I decided to change the cheese to feta because I needed some for another recipe later in the week. I would love to try these with goat cheese because I love the creaminess, but the feta worked very well. I also realized these were a lot like the Greek Pita Pizzas I made awhile back, which call for shredded mozzarella on top, so I added some to the mushrooms. I also wilted the spinach before adding it to the mushrooms because it tends to give off a lot of liquid and I didn't want to water them down.

These were hearty and delicious, served with crusty bread to sop up all the sauce from the balsamic, oil and tomatoes. Thanks for another winner, Brianna!

Feta, Tomato & Basil Stuffed Portobello Mushrooms
Modified from Oishii Food

4 portobello mushrooms
Balsamic vinegar
Extra virgin olive oil
Dried oregano
Kosher salt & freshly ground pepper
1 large tomato, chopped
2 garlic cloves, minced
4 tablespoons chopped fresh basil
1 teaspoon dried oregano
4oz feta cheese, crumbled
Cooking spray
1/2 bag baby spinach
4oz mozzarella, shredded

Preheat the oven to 425. Line a baking sheet with parchment paper.

Using a knife, scrape the brown gills out of the mushroom caps. Discard gills. Remove and discard stems. Place mushroom caps on a large plate and drizzle both sides with balsamic vinegar, olive oil, and season with dried oregano, salt and pepper.

In a small bowl, toss the chopped tomato with the garlic, fresh basil and oregano, crumbled feta and a little splash each of balsamic vinegar and olive oil. Season to taste with salt. Set aside.

Place the mushrooms, gill side facing down, on the baking sheet and roast for 10 minutes. Flip so the mushrooms are gill side up and roast for another 5 minutes.

While the mushrooms are cooking, spray a non-stick skillet with cooking spray. Heat over medium heat, then add the baby spinach. Toss until wilted. Allow to cool slightly.

Remove the mushrooms from the oven. Place a few pieces of wilted spinach in the caps, then top with a few spoonfuls of the tomato and feta mixture. Sprinkle with some shredded mozzarella cheese.

Return to the oven and cook until the mushrooms are tender and the filling is warmed, about 5-7 minutes.

As much as I enjoy the Blogger's Choice recipe swaps, they are definitely more difficult than the themed swaps. Having to actually pick a recipe is tough. For this installment of Blogger's Choice I was given Kim's blog, Feed Me Seymour. I love the name and had a tough time picking a recipe. I had it narrowed down to four choices and ultimately gave SP final say. It wasn't a shock when he chose Fried Green Tomato BLTs. The man loves a good BLT.


The sandwiches sounded delicious but I was concerned about my ability to find green tomatoes in the supermarket. I've never noticed them before and, as suspected, they didn't have any. I chose a firmer red tomato and hoped for the best.

These were absolutely delicious, if messy. The tomatoes held together pretty well during the frying process but didn't get crispy or golden brown like I hoped they would. I wonder if Panko would be a better choice, if not exactly authentic. The sweet basil mayo was positively addicting and I was sad that there wasn't more of it (the recipe below makes just enough for two sandwiches). I hope I can find green tomatoes at some point so I can make these properly.

As an aside, I wish I could take better pictures of sandwiches. I haven't been able to figure out how to get a good inside shot while still showing the whole sandwich.

Fried Green Tomato BLTs
As seen on Feed Me Seymour
Makes 2 sandwiches

Fried Green Tomatoes
1 large green tomato (or firm red tomato)
1 cup flour
1 cup breadcrumbs (or Panko)
1 teaspoon chili powder
2 eggs
salt and pepper to taste

Slice the tomato into thick slices.

Put the flour on one plate. Put your eggs, beaten, in a shallow bowl. Combine chili powder, salt and pepper and breadcrumbs on a third plate. One at a time, dip the tomato slices in the flour to coat. Tap off the excess flour. Put them next in the egg, coating them, then in the breadcrumb mix and fully coat.

Heat a sauce pan with about an inch of oil over medium high heat. Once the oil is hot, place the tomato slices in the pan. Cook them on one side until golden brown, about a minute. Gently flip them to the other side and cook until golden brown. Remove from the pan and place on a paper towel to drain. Season with salt and pepper to taste.

Sweet Basil Mayo
1 cup loosely packed fresh basil leaves
1/2 cup mayonnaise
1 tablespoon fresh lemon juice
1/2 teaspoon Dijon mustard
Kosher salt and freshly cracked black pepper

In a food processor, combine basil, mayo, lemon juice and mustard. Pulse a few times until combined. Add salt and pepper to taste.

Sandwiches
4 slices thick sandwich bread, toasted
4 fried green tomatoes
Lettuce
8 to 12 slices crispy bacon
Sweet basil mayo

Slather one slice of bread with sweet basil mayo. Be generous. Layer on two fried green tomatoes. Next, add 4 slices bacon. Top with lettuce and the other slice of bread.

I love a good chicken and pasta dish. This Chicken Florentine Pasta from Ali over at Sparks from the Kitchen sounded like a great weeknight meal.


After reading the ingredient list I decided to add a pint of roasted grape tomatoes since they needed to be used up and I knew the flavors would go well together. This was a delicious, creamy pasta with great bursts of flavor from the tomatoes.

Chicken Florentine Pasta
Slightly adapted from Sparks from the Kitchen

1 pint grape tomatoes
1 tablespoon olive oil
Salt and pepper
1 lb skinless, boneless chicken breasts, cut into small bite-sized pieces
1 tablespoon butter
3/4 teaspoon salt, divided
3/4 teaspoon black pepper, divided
Cooking spray
1 lb uncooked capellini
2 tablespoons canola oil
3 tablespoons flour
2 tablespoons chopped fresh garlic
1 cup whole milk
1 cup fat-free, lower-sodium chicken broth
3 ounces freshly grated Parmesan cheese (about 3/4 cup) plus extra for sprinkling
1 bag baby spinach leaves

Preheat oven to 400 degrees. Toss tomatoes with oil, salt and pepper on a baking sheet. Roast for 30 minutes, or until tomatoes start to burst. Remove from the oven, allow to cool slightly, then mash with a potato masher to make it easier to remove the skin (optional).

Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat a large non-stick skillet over medium-high heat and melt butter. Add the chicken to the pan and cook until cooked through and browned. Set aside and wipe pan clean.

Cook the pasta according to package directions. Drain well; keep warm.

In the same skillet over medium-high heat add the oil; swirl to coat. Add flour and garlic; cook until garlic is browned (about 2 minutes), stirring constantly. Add milk and broth, stirring with a whisk; bring to a simmer, and cook 2 minutes or until thickened.

Add cheese, stirring until cheese melts. Add remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper, and spinach; stir until spinach wilts. Add pasta, tomatoes, and chicken; toss to combine. Serve sprinkled with remaining parmesan.

This was a Friday night dinner that I threw together after looking through the fridge and freezer for inspiration. We always have cheese ravioli in the freezer for Baby Girl, so that was my first stop. We also had some tomatoes a friend of mine gave me from her garden, as well as one ear of corn. I'd recently made pesto so I decided that would be the sauce.

Ravioli with Tomato, Corn and Pesto

1 ear of corn
2 ripe tomatoes, diced
Pesto
1 lb cheese ravioli, cooked according to package directions

Microwave the corn, 4 minutes per ear, inside the husk. Carefully remove from the microwave (it will be hot). Cut off the stem end and hold by the top, shaking to loosen the corn. Or just peel off the husks. Cut the kernels off the cob and place in a bowl. Add the diced tomatoes.

Add the cooked and drained ravioli to the bowl with the corn and tomatoes. Toss to combine, then add pesto starting with 1 tablespoon, tossing to coat each time until there's enough sauce.

The recent burger/sandwich swap had so many wonderful sandwich recipes I felt I needed to try ASAP, like this Roasted Tomato, Mozzarella and Arugula Sandwich. I knew it would be a perfect light dinner and even though it isn't technically a caprese sandwich, all the flavors were there with the addition of the peppery arugula. Except SP came home with baby spinach instead of arugula, so I had to make the substitution. I still want to try this with arugula but the spinach also worked well.

I absolutely loved this sandwich. I roasted the tomatoes during the day so all I had to do was reheat them and assemble the sandwiches. I thought the tomatoes still looked a little undercooked at 30 minutes, so I ended up cooking them for an hour. As you can probably tell from the photo, the tomatoes became almost like a tomato jam, falling apart completely after I smashed them with the potato masher, making this a messy but delicious sandwich. I removed the skin because I can't stand loose tomato skin, which was very easy to do after smashing the tomatoes.

This is a fantastic sandwich that we both loved. I'll definitely be making it again.

Roasted Tomato, Mozzarella and Arugula (or Spinach) Sandwich
As Seen on Kate’s Recipe Box

12 ounces plum tomatoes, halved
1 tablespoon olive oil, plus more for drizzling
1 teaspoon balsamic vinegar
Thyme sprigs, chopped
Salt and pepper
4 thick slices crusty bread
5 ounces fresh mozzarella, sliced
Basil leaves
1 cup arugula (or spinach)

Heat oven to 400F degrees. Lay tomatoes, cut side up, in a roasting pan and drizzle with 1 tablespoon olive oil, the balsamic vinegar and thyme. Season with salt and pepper and roast for 30-45 minutes. Allow the tomatoes to cool and then smash with a potato masher. If you don't like tomato skins, remove the skin after smashing.

To assemble the sandwiches, toast the bread until golden. Smash the tomatoes with a potato masher to flatten. Divide bread between two plates and top with the tomatoes. Scatter on mozzarella, basil leaves and arugula. Drizzle with olive oil and serve.

We don't eat enough fish, especially since we discovered we just don't like salmon. In an effort to continue eating healthier, I've been on the lookout for fish recipes that don't sacrifice flavor. Enter this recipe for Parmesan Tilapia that's been circulating on my favorite food blogs for awhile now.


It may seem like Parmesan, mayo and butter on top of fish negates any healthy properties this recipe might have, but you're using so little of each and spreading it over 4 filets. I wanted to cut the richness of the topping while using up a few grape tomatoes that needed to be eaten, so I added a roasted tomato and basil topping. It was the perfect accompaniment, light and summery and packed with delicious tomato flavor.


Since I've never used my broiler (mine isn't in my oven) I just baked the fish. The topping didn't get brown and bubbly, but the flavor was still amazing, especially when paired with the roasted tomatoes. This is a simple, delicious meal that takes practically no time to make. I served it with roasted asparagus that cooked alongside the fish. Perfection.

Parmesan Tilapia with Roasted Tomatoes
Modified from Mrs. B Cooks, as seen on The Way to His Heart

1 pint grape tomatoes
1 tablespoon olive oil
Salt and pepper
1/4 cup basil leaves, lightly packed, finely minced
1 lb tilapia filets
1/4 cup Parmesan cheese, shredded
2 tablespoons butter, softened
1 tablespoon mayonnaise
1 tablespoon lemon juice
1 teaspoon minced fresh garlic
1/4 teaspoon dried Italian seasoning
1/8 teaspoon onion salt
Ground black pepper to taste

Pre-heat the oven to 350. Toss tomatoes with olive oil, salt and pepper. Place on a baking sheet and roast for 30 minutes until soft. Allow to cool slightly, then remove skins (optional). Toss in a bowl with the minced basil and any juice from the baking sheet.

Switch on the broiler or keep the oven at 350. Line a baking pan with foil and spray with cooking spray. Arrange tilapia filets in a single layer on baking pan. Broil a few inches from heat for 2 to 3 minutes, or cook for 8 minutes. Flip the filets over and broil for an additional 2 minutes (only do if broiling).

In a small bowl, combine the Parmesan cheese, butter, mayonnaise, lemon juice, garlic, Italian seasoning, onion salt, and pepper. Mix well and set aside.

Remove the fish from the oven and cover filets with Parmesan cheese mixture on the top side. Return to broiler and continue cooking until the top is lightly browned and the fish flakes easily with a fork. If baking, cook another 8 minutes. Remove the fish from the oven. Place one filet on each of 4 plates and top with some of the roasted tomatoes. Serve immediately.

Since Memorial Day weekend was also Baby Girl's baptism, we decided to keep things very, very low-key on Monday so we could rest and relax after a weekend of go, go, go. I knew I wanted to make my all-time favorite potato salad but I was also in the mood for something new. Jaida made this recipe for Tomato & Cucumber Salad for the recent BBQ swap so I decided to give it a shot.


I cut the recipe in half because SP isn't really a fan of cucumbers and because I had a feeling it wouldn't keep well. I should have scaled it back even further because I was the only one who ate it and there was just too much of it. I really liked the flavor and acidity from the vinegar so I'd make it again to bring to a cookout with more people.

Tomato & Cucumber Salad
Sweet Beginnings

1 cucumber, peeled, halved lengthwise, seeded and sliced
1/6 cup red wine vinegar
1/2 tablespoon white sugar
1/2 teaspoon salt
1/2 container of plum or cherry tomatoes, cut into halves
1/3 cup coarsely chopped red onion
1 1/2 tablespoons olive oil
Salt and pepper to taste

In a large bowl, combine the cucumber, vinegar, sugar and salt. Let stand at room temperature for an hour, stirring occasionally.

Add tomatoes, onion, and oil to cucumbers and toss to blend. Season to taste with salt and pepper.

Want to see what other Blogger's Choice recipes were made during the swap? Here is the link to the Blogger's Choice Recipe Swap Roundup


It's recipe swap time again and this installment is one of everyone's favorites - Blogger's Choice (formerly known as SRC-style). This is where swappers are assigned an entire blog instead of a specific recipe and are tasked with picking any recipe from their assigned blog to make and write about.

My assignment turned out to be my good friend Mary Ellen's blog, Mary Ellen's Cooking Creations. As I've mentioned before, Mary Ellen and I met through our food blogs and found out that we lived about 20 minutes from each other. We've gotten together several times and our daughters are 9 months apart in age. As soon as I realized I'd be cooking from Mary Ellen's blog I knew which recipe I was going to make - Chicken in a Tomato-Basil Broth over Couscous. I'd had my eye on it ever since Mary Ellen posted it a few months ago for an earlier Blogger's Choice swap. The ingredients are reminiscent of caprese, one of my favorite flavor combinations, and the dish includes pearl couscous, my latest obsession.


I doubled the recipe so we would have leftovers and I had to use regular balsamic instead of white because the white balsamic in my pantry expired more than two years ago (!!), but otherwise I stayed true to the recipe. And was it fantastic. Holy yum! I knew it would be great because of the ingredients but the tangy kick from the balsamic was the perfect counterpoint to the creamy mozzarella and tomatoes.

This is a great summer meal I'll definitely be making again, if I can find pearl couscous. SP went to 4 stores before settling for boxes of flavored couscous (where the spice packet was separate, thankfully). I had purchased a huge container of couscous from our local wholesale club, but they didn't have it in stock. I went online to Rice Selects and even their online store is sold out at the moment. I wonder what's going on.

Chicken in a Tomato-Basil Broth over Couscous
Mary Ellen's Cooking Creations

1 box of pearled couscous
3 boneless, skinless chicken breasts pounded to 1/2 inch thickness
Salt, pepper, dry Italian seasoning
1 tablespoon olive oil
4 cloves garlic, chopped
1 onion, chopped
4 tomatoes, chopped
2 tablespoons white balsamic vinegar (regular would work fine)
1 1/2 cups low sodium chicken broth
Handful of fresh basil, cut into a chiffonade
1/2 lb fresh mozzarella, diced

Cook cous cous according to package directions.

Season chicken with salt, pepper, and Italian seasoning. Heat olive oil in a saute pan over medium-high heat. Add chicken; saute 4 minutes per side. Transfer to a dish and keep warm.

Add a touch of olive oil to your pan if it is dry. Add garlic and onions; saute 2 minutes. Add tomatoes, saute 2 minutes.
Add balsamic vinegar and stir into ingredients for about 30 seconds. Add chicken broth and half of your basil. Bring to a steady simmer. Return chicken to the pan and let simmer 5 minutes.

Serve over cous cous, top with the tomato broth, basil, and and the fresh mozzarella

My basil plant went crazy a few weeks ago so I decided to make pesto and freeze it. When I was trying to come up with a meal plan for the week I saw this recipe for Spaghetti with Summer Vegetable Sauce and remembered the pesto. Done and done.


Even though the recipe calls for large zucchini and summer squash, I felt there was too much of each and not enough tomato. Next time I'll use smaller squash and up the tomatoes. Also, I hate when tomato skin loosens from the flesh so I tossed the tomatoes in at the end, along with the pesto.

All in all this was a delicious and easy meal. Even SP, a spaghetti hater (I don't know what's wrong with him), cleaned his plate.

Spaghetti with Summer Vegetable Sauce
Very slightly modified from Cooks Country, August/September 2011

3 tablespoons unsalted butter
1 onion, diced
1 small summer squash, halved lengthwise and sliced thin
1 small zucchini, halved lengthwise and sliced thin
2 garlic cloves, minced
1/2 cup dry white wine
salt and pepper
1 pound spaghetti
6 tablespoons basil pesto
12 ounces cherry tomatoes, halved
Grated cheese

Bring water and some salt to in a boil in a large pot. Cook pasta according to package directions. Reserve 1/2 cup of cooking water and drain pasta. Return to the pot.

Melt butter in a large skillet over medium high heat. Add onion and cook until softened, about five minutes. Stir in squash and zucchini and stir until softened, about 3-5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add wine, 3/4 teaspoon of salt, and 1/2 teaspoon pepper. Cook until liquid is reduced, about 2 minutes.

Toss vegetables, tomatoes and pesto with pasta, adding reserved pasta water to thin the sauce as needed Serve with grated cheese.

I recently discovered that I love the flavors of Ranch dressing. The herbs in the dressing add a great kick to anything I've added it to. SP was skeptical about this one, but after one bite he was hooked.


This recipe is very, very loosely based on a recipe for Chicken Bacon Ranch Pasta that I printed out a long time ago. When I went to the blog the printout says it came from the recipe was very different, so I consider it more of an inspiration then anything else. I have to admit, I'm excited that I actually came up with a recipe on my own. I very rarely do that.



Ranch Pasta with Bacon, Spinach and Tomatoes
A Taste of Home Cooking Original

1 teaspoon dried parsley
3/4 teaspoon ground black pepper
1 teaspoon seasoned salt
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon dried thyme
Olive oil
4 garlic cloves minced
2 cups heavy cream
1 bag baby spinach
1 can diced tomatoes, undrained
1/2 lb bacon, cooked and crumbled
1 lb short cut pasta, cooked according to package directions
Grated Parmesan or Pecorino cheese

Combine first 6 ingredients (through dried thyme) in a bowl and mix together. This is your Ranch seasoning. You can also use a packet of pre-made dried seasoning.

Heat 2 tablespoons oil in skillet large enough to hold the pasta over medium-high heat. Add garlic and saute for 2 minutes. Add heavy cream and bring to a boil. Lower the heat to a simmer and add Ranch seasoning, spinach and tomatoes. Cook until the spinach wilts. Add pasta and cooked bacon and toss to combine. Add grated cheese and taste for seasoning.

Two of the things I love most about summer are fresh tomatoes and basil. I love the simple flavors of mozzarella, tomato and basil, also known as caprese. I usually grow my own tomatoes but last year they all fell victim to blossom rot so I skipped them this year. But I am still growing basil (among other herbs) for the simple joy of being able to cook with them whenever I want. My friend Melissa recently posted this recipe for caprese pasta, which I've made countless times before but rediscovered thanks to her post.


I haven't tried her version with the shredded mozzarella since I'm a sucker for fresh, but if she says it's awesome then I believe it.

Caprese Pasta

There are no set amounts here. It's all up to you. This is what you will need:

Dry pasta
Cherry/grape tomatoes
Fresh basil leaves
Olive oil
Kosher or sea salt
Fresh ground black pepper
Fresh mozzarella, diced

Cook pasta in boiling salted water according to package directions; drain well. Pour into a medium bowl, squirt a bit of olive oil on it, toss and let cool to room temperature.

Cut up the tomatoes and chiffonade the basil. Mix together in a large bowl, soak with olive oil, and add salt and pepper, to taste. Let sit for at least 5 minutes.

Pour the cooled pasta into the bowl with the tomato basil mixture. Combine well, taste, and add more salt and/or pepper, if needed. Add diced mozzarella and toss.

Updated July 18, 2011 with a new picture. This time they didn't fall apart and I was able to make them with fresh basil from my garden.

I love tomatoes. I eat them every day and can never get enough, especially this time of year. I've been wanting to make these Cheese Stuffed Tomatoes for awhile, but finally put them on the menu this week.


We were grilling steak anyway, so I wrapped these up and put them on the top rack of the grill to cook. We both kind of forgot they were there, so they ended up cooking way too long, but they were still utterly delicious even if they were falling apart. I just wish the photo had been better. I can't wait to make these with fresh basil once I've got my basil plant growing this summer.

Cheese Stuffed Tomatoes
The Novice Chef

4 medium tomatoes
1/4 cup of your favorite breadcrumbs
2 tablespoons butter, melted
8 basil leaves, chopped
1/2 cup Monterey jack cheese, shredded
1/2 teaspoon salt
1/2 teaspoon pepper
Parsley for garnish

Slice off top of tomato, hollow out (leaving 1/2 inch thick shell), and chop pulp and set aside. In a medium bowl, combine bread crumbs, butter, basil, salt and pepper. Next stir in cheese and tomato pulp. Fill each tomato shell and then wrap each tomato individually in foil.

Grill, or bake (at 400 degrees) for 10 to 15 minutes, until cheese is completely melted. Garnish with parsley and serve hot.

I love artichokes. I've always liked them but I developed a serious craving for them when I was pregnant that still hasn't gone away. When I saw the Pioneer Woman's recipe for Spaghetti with Artichoke Hearts and Tomatoes I knew I'd love it.





It was easy to make and absolutely delicious. I added 4 large mushrooms, cut into quarters, since SP isn't a big artichoke fan.



Spaghetti with Artichokes Hearts and Tomatoes

Modified from Pioneer Woman



2 Tablespoons Olive Oil

2 Tablespoons Butter

3 cloves Garlic, Minced

1/2 whole Medium Onion, Finely Diced

4 large muys

1 can Artichoke Hearts (14.5 Oz. Quartered Or Whole) Drained

1 can Diced Tomatoes With Juice (14.5 Oz.)

1 cup Heavy Cream

1/2 cup Chicken Broth (More As Needed)

1/2 teaspoon Nutmeg

Salt And Pepper, to taste

1 pound Thin Spaghetti

1 cup Parmesan Cheese, Freshly Grated

2 Tablespoons Fresh Chives (or Other Herbs) Chopped



Cook spaghetti till al dente. Drain and set aside.

Melt olive oil and butter in a large skillet over medium heat. Add onions and garlic and saute for 2 to 3 minutes.

Add artichoke hearts and tomatoes. Stir and cook for 8 to 10 minutes. Reduce heat to low. Stir in cream and chicken broth. Add salt and pepper to taste (do not undersalt!) Cook over low heat until heated through, then turn off heat.

Place drained pasta in a large bowl. Sprinkle with 1 cup Parmesan. Pour sauce over the top. Add chives. Toss lightly to combine and coat; add a tiny bit of reserved pasta water if sauce seems too thick.

I've been horrible about updating this blog lately. Ever since having Baby Girl I've lost my groove in the kitchen. Being a working mom with a child who goes to bed at 7pm every night, I don't have much time for cooking. Or desire, to be honest. Over the past few months I've been very sporadic about even photographing meals, let alone blogging. I've decided to try to get back into it, though, so here's a look at what we've eaten recently.

A cheesesteak hoagie:


Breaded chicken, rice pilaf, green beans and sliced fresh tomato with basil:


Takeout shrimp scampi over spaghetti (insanely delicious):


Panfried chicken with boxed scalloped potatoes and tomato and avocado salad:


Steak dinner with corn fritters, loaded baked potato salad and sliced tomatoes:


These corn fritters are SO amazing:

I made up my own recipe for loaded baked potato salad, which included bacon, scallions and cheddar cheese:

The next night I used leftover corn fritters as a bed for ham and fried eggs:

This recipe for cheesy chicken with mushrooms was simple and delicious:

The cheese-stuffed tomatoes were good, but not cheesy enough:

I originally saw this recipe for Rustic Chicken on my friend Colleen's blog. It sounded great, but I never have luck with crockpot meals so I decided to improvise.





My version of the recipe is below. I loved it and even SP said it was delicious. If I remember correctly (I made this quite awhile ago) it was easy to make and a one-pot meal if you don't count the rice I served it over. Defintely a make-again meal.



Rustic Chicken

Modified from Sweat Tea in Texas




6 slices of bacon, chopped

1 onion, chopped

8 ounces fresh mushrooms, sliced

1 1/2 pounds chicken breasts cut in 1 inch strips

1 15 ounce can diced tomatoes, drained


1 15 ounce can artichoke hearts, quartered


1 packet dry chicken gravy mix


1/4 cup white wine

2 tablespoons Dijon mustard

1/2 cup stuffed green olives



Cook bacon in a large pot over medium heat until crispy. Remove with a slotted spoon and let drain on paper towels. Turn the heat to medium-high and add the onion. Cook until tender, then add the mushrooms. Push the mushrooms and onions to the side and add the chicken. Cook until the chicken browns, then mix together and add the rest of the ingredients. Cook until the chicken is fully cooked and the ingredients have had a chance to meld. Serve over pasta or rice.

On one of many gorgeous days we had in April we decided to grill some steaks. My supermarket was having a deal on fresh mozzarella so I bought a few tomatoes, some basil and the mozzarella for caprese salad:


SP cooked the steaks perfectly, nice and charred on the outside and rare in the middle:


I don't eat a ton of red meat but there is something so satisfying about cutting into a well-cooked steak and eating that first juicy bite.

I'm sure this recipe for Garlic Shrimp in Coconut Milk, Tomatoes and Cilantro would have been better with shrimp but we haven't been splurging on shrimp lately so I subbed in chicken:


I love the smell of coconut milk...mmmmm. This was a good recipe but it felt like it needed something. Maybe the shrimp would have been the right pairing, or maybe it needed some curry flavor (as was suggested by someone before I made it).

I printed Mary Ellen's recipe for Creamy Tomato Chicken awhile ago, but finally got around to making it recently.


I made a few modifications (see recipe below) because I wanted to serve this as a sauce for spaghetti. It was absolutely delicious. I couldn't believe how flavorful it was based on the ingredient list. There's nothing in there that struck me as packing a powerful flavor punch, but everything came together perfectly. I can't wait to make this again.

Creamy Tomato Chicken
Modified from Mary Ellen's Cooking Creations

2 tablespoons butter
4 chicken breasts, cut into bite-size pieces
1 tablespoon flour
1 cup chicken broth
1/4 teaspoon red pepper flakes
4 cloves garlic
2 oz cream cheese
1 cup light or heavy cream
1 15-oz can diced tomatoes in juice
1 teaspoon oregano
1 cup parmesan cheese
2 tablespoons capers
1 lb spaghetti, cooked according to package directions and drained

Melt butter in a pan; add chicken and cook until just done; move chicken to a plate (keep drippings in the pan). Add flour to the pan and stir until pasty. Add chicken broth, red pepper flakes, and minced garlic, simmer 1 minunte. Add cream cheese, cream, tomatoes with juice and oregano. Cook over medium-high heat until thick and bubbly, stirring almost constantly. Add the chicken back to the pan, then add the capers and parmesan cheese. Toss spaghetti with the pasta and more cheese, if desired.

We really enjoyed this recipe for Creamy Chicken Tomato Skillet the last time I made it and it didn't disappoint this time either.


Creamy, cheesy, delicious. And simple, with is a plus these days.