Tag Archives: flour

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.

Aunt Cindy’s Crock-Pot Beef Stroganoff

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Now that the weather is getting cooler and I no long need to worry about squeezing in to a bathing suit, I gladly welcome the season of comfort food! I kicked it off recently with a crock pot recipe from my Aunt Cindy. Super simple ingredients and super easy to make. I usually throw it together a few minutes before leaving for work and come home to the house smelling like moms cooking! Dust off your crock pot and let’s get going.

  • 1 family size package beef cubes
  • 1 can family size mushroom soup (Any brand you want works. I tend to go with whatever’s on sale/cheapest)
  • 1 envelope of Lipton beefy onion mix (I highly suggest keeping this in your kitchen at all times. It’s gotten me out of a jam many a times.)
  • 1/4 cup flour (if you want thicker gravy, feel free to add more)
  • 1 medium can of mushrooms
  • 1 bag extra wide egg noodles

With the exception of the noodles, put everything in the crock pot. I suggest cooking it on low for 8-10 hours to get the meat the most tender and flavorful, but for those who need something a little quicker use the high setting for 4-5 hours. When you’re ready, boil the noodles and viola! You have a tasty, comfy meal.

Happy eating, XO.

Beef Stroganoff

Fancy Pants Chicken Piccata

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I made this recipe one night pretending I was rich, fabulous and eating in a fancy restaurant. I never actually left my kitchen but let me tell you, it tasted like I was eating in a fancy restaurant. I couldn’t believe how simple but flavorful it turned out! BONUS: wine is needed for cooking this dish so pour yourself a glass (or two) while you’re at it.

  • 2 boneless chicken breasts, halved and pounded to 1/4 inch thick
  • 1/2 cup flour
  • 1/3 cup dry white wine
  • 1/4 cup chicken broth
  • 1 tablespoon butter mixed with 1 tablespoon flour
  • 1/4 cup capers, drained
  • 1/4 cup chopped fresh parsley (If you don’t have fresh parsley, don’t stress. I only had dried parsley on hand when making this and it came out just fine.)
  • 2 tablespoons butter
  • 1 bag of salad
  • The lemon vinaigrette dressing from this post
  • Olive oil

Dip both sides of the chicken breasts in to the flour to lightly coat. Add 2-3 tablespoons of olive oil to a large skillet and set to medium heat. Cook the chicken until golden (about 3 min. each side). When done, keep in a warm dish off to the side.

Don’t worry about cleaning the pot (no one likes a million dishes to clean when you’re done. Let’s be honest.). Instead, add wine, lemon juice, and broth until it boils. Then add in the butter/flour mixture and cook until it thickens. Add in the capers, parsley, and additional butter and feel free to add in salt or pepper. If it gets too thick, you can add more wine (and don’t forget to pour some more for yourself).

Toss the dressing in with the salad, add the chicken, and pour your sauce from the pan over. I attempted to make it look fancy with a few uncooked capers and sprinkled parsley on top. Now light the candles, turn on some background music and I swear you’ll feel like your eating from a fancy restaurant.

Happy eating, XO.

Chicken Piccata