Tag Archives: chicken broth

Weeknight Wonder

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Ok kids, the holidays are over. Back to reality, back to the grind. We need a quick weeknight dinner because cereal 3x a week just isn’t cutting it. If you want something filling & tasty in a hurry, this is your dish. Bust out that sage you bought for the Winter Warmth recipe and get crackin’ on this delight. Oh and for all you meat lovers…feel free to add a grilled chicken breast to the top when serving, but honestly if time is of the essence, the mushrooms will act as a great faux meat for one night.
  • 1 lb. penne pasta or fusilli (spaghetti just wont cut it since the pasta needs to be the same size as the mushrooms).
  • 1/2 cup of chicken broth
  • 1/2 cup of red wine (don’t act like you HAVE to open a bottle just for the recipe & weren’t pulling a Thirsty Thursday anyway).
  • 2-3 cloves of garlic, minced
  • 1 shallot diced
  • 1 cup of mushrooms, sliced
  • sage, chopped
  • salt & pepper to taste
  • 2 tbsp. butter
  • 1/4 cup of parmesan cheese, grated
  • (reserved pasta water)
While the pasta is boiling per packet instructions, reduce the broth & wine down to a sauce (will turn into 1/2 cup of liquid). Sautee the garlic, shallot, sage, & mushrooms (s&p to taste) in pan while stirring in the cooked pasta, wine reduction sauce, butter, and cheese. Thicken sauce with a bit of the reserved pasta water, will depend on desired consistency of sauce.
* The idea for this recipe came from a coworker that is doing http://www.thefresh20.com with her husband. Check it out, it seems like a cool & easy program. Equipped with grocery lists, recipes, and everything you need for healthy & fresh dinners for 5 nights of the week. *
Happy Eating, XO.

Jazzed Up Rice

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  • Chicken broth
  • Medium onion
  • 1 tbsp. of butter
  • 1 cup of rice
Boil with chicken broth instead of water. (Add flavor where you least expect it). Slice up half of a medium onion and let that float at the top of the rice & broth mixture (chill, you can use the other half for one of the salads or eggs the next morning, we aren’t wasting food). Add one tsp. of dried parsley flakes (not fresh because that would just wilt when boiling).
Once rice is cooked, fluff with fork and stir in one 1 tbsp. of butter. (feel free to leave out if you are counting calories, but if not you should see the richness & glow it adds to the rice when serving…divine!) Also if you are like me and are forever forgetting how to actually make rice, note the ratio is 2:1 (2 parts liquid for 1 part rice) That also means that 1 cup of cooked rice should yield 2 servings.
*Editor’s note, if you don’t like onions leave them out, or sub the onions for frozen corn…get creative & leave comments on how you changed this recipe up or jazzed up rice in your own way.
Happy Eating, XO.

Pantry Gravy

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Dry dilemma? Add some gravy and you will be glad you saved the dish. This recipe is easy, tasty, and is made of items everyone has lying around in their kitchen.

Take the items below and quickly whisk in a non stick pan on high heat for about 5 minutes. Cut the heat to low and let simmer to thicken the gravy.

  • 1 cup Chicken Broth
  • 1tbsp. butter
  • 2 tbsp. all purpose flour
  • Pinch of black pepper (taste test to see if you need salt. You may or may not-it’s all based on the sodium content of the broth that you use. Add a pinch if you so desire).

To bougie it up, feel free to add a pinch of dried parsley flakes. The green makes it look a lot fancier than it is.

Happy Eating, XO.