Creamy Mushroom Sauce with Chicken and Egg Noodles

Creamy Mushroom Sauce with Chicken and Egg Noodles

Is there anything better than mushroom sauce....I mean homemade thick and creamy mushroom sauce. Not that stuff in the can.  And there's nothing that goes together better with mushroom sauce than chicken! Moist and tender bites of chicken in a creamy sauce over a tender bed of egg noodles!  I guess what I'm trying to say here is that this recipe is delicious!  You should definitely put this on your must make ASAP list!  

Creamy Mushroom Sauce with Chicken and Egg Noodles

2 large boneless skinless chicken breasts 

3 tablespoons butter 

1 tablespoons olive oil

1 small onion chopped

3 garlic cloves chopped

8 oz cremini or portabella mushrooms chopped

1/2 cup white wine or chicken stock

1/2 cup heavy cream

1 tablespoon fresh parsley chopped

1 package uncooked egg noodles

salt & pepper to taste

Parmesan cheese for serving

Pat chicken dry with paper towels and dredge lightly in flour. Season the chicken breasts on both sides with salt and pepper. Add 2 tablespoons of the butter and all of the olive oil to large skillet over medium high heat.

Fry breasts about 5 minutes on each side until light and crispy and cooked through. Remove chicken breasts from skillet to a plate and cover with foil until ready to use.

Melt the remaining butter in the same skillet and sauté the onion until soft. Add the garlic and sauté another minute. Add the mushrooms and cook until soft. Season well with salt and pepper.

Add the wine or chicken stock and the heavy cream and simmer for 5 minutes until sauce begins to thicken. Next, then add the parsley and check the seasoning again.  Add more salt and pepper as needed.  Cover and simmer until Pasta is ready.

Make pasta as directed on package.  Drain well and add it to the mushroom sauce, tossing well to coat.  Slice or chop chicken breasts and add to pasta.  Sprinkle with Parmesan cheese and serve hot.

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Leftover Steak and Pasta

Leftover Steak and Pasta

 

 

 

 

 

 

 

 

 

 

 

 

That steak from last night’s dinner was delicious but you just couldn’t finish it.  So you wrap it up or get a doggie bag with intentions of making a steak sandwich the next day.  Not enough to make a whole dinner, just a sandwich.  Why a sandwich when you can make this delicious recipe that’s over the top! 

 

Leftover Steak and Pasta

 

Sauce

 

2 cups low sodium beef broth 

2 teaspoons garlic powder

1 teaspoon onion powder

1 tablespoon Worcestershire sauce 

¼ cup cold water + 3 tablespoons corn starch

salt and pepper to taste

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

In a medium sauce pan bring beef broth to boil over medium-high heat. Stir in garlic powder, onion powder, and Worcestershire sauce.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

In a small bowl whisk together cold water and corn starch until dissolved. Pour into boiling beef broth and reduce heat to medium-low. Stir until thickened.  If you water thicker sauce, use more corn starch.

    

    Pasta

 

12 oz egg noodles

leftover steak, cut into bite sized pieces 

2 Tablespoons unsalted butter

8 oz Baby Bella or Shitake mushrooms sliced

1 small yellow onion sliced

1 garlic minced

1/2 teaspoon dried thyme

1/2 teaspoon kosher salt

1/4 teaspoon coarse ground black pepper

 

Cook the egg noodles al dente and drain (do not rinse). Set aside in a bowl and drizzle olive oil over the noodles to keep them from sticking.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Add your leftover steak to a large skillet. Drizzle with olive oil and let the meat simmer on low heat for 3-5 minutes, turning continuously. Remove and set aside.

 

Add 1 tablespoon butter to the same pan.  Sauté the onions until transparent. Add in the mushrooms and sauté for about 5 minutes or until are tender. Add in garlic and seasonings and sauté for another minute.  

 

Add the steak bites back to the skillet.  Add noodles to the meat and mushroom mixture and toss to combine.

 

Add the sauce and slowly mix to combine. Add the sauce slowly, a little at a time until you reach the right amount. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

NOTES

 

Always cook the pasta al dente. 

 

Use any leftover meat or poultry you want, such as roasted chicken, roasted pork, or beef. 

 

Add fresh herbs at the end for flavor and freshness, parsley and basil. 

 

Keep the olive oil handy. You may need to wake up the noodles while you are making the sauce. Just a couple of tablespoons will help the noodles keep their shape and moisture. 

      

 

 

 

 

 

 

 

 

Photography is the property of and copyrighted to Welcome Home.

Steak Tips and Egg Noodles

 Steak Tips and Egg Noodles

I love bringing out the CrockPot on cold winter days like today. And when I think of comfort food I think of egg noodles with a thick rich sauce and tender beef. This is one of my favorites. Sometimes I add a few mushrooms and pearl onions to bring out even more flavor. This is a keeper my friends.

Steak Tips and Egg Noodles

2 cups wide egg noodles, uncooked 

1 lb. chuck roast cut into into bite sized pieces (or use Sirloin Tips) 

2 tablespoons butter, divided 

1 tablespoon extra virgin olive oil ( I use Star Fine Foods)

1 shallot, finely chopped 

2 cloves fresh garlic, minced 

1 tablespoon soy sauce 

3 tablespoons all-purpose flour 

1 1/2 cups low sodium beef broth

salt and pepper, to taste

Heat olive oil and butter in a large non-stick skillet over medium-high heat. Add the beef and saute for about 5 minutes until all sides are browned. Remove steak to a plate and set aside.

Melt remaining tablespoon of butter in same pan over medium-high heat. Add shallots and sauté 4 minutes. Then add the garlic and continue to saute for another minute or so. Stir in soy sauce.

Next sprinkle flour over shallot and garlic mixture and cook 1 minute, stirring constantly. Then add in your broth slowly, whisking constantly until flour is dissolved. Add salt and pepper to taste and bring to low boil. Continue to stir until thickened. Add in beef and pour all of the mixture into a CrockPot® set to low. Cook for 3-4 hours until meat is tender.

During last 10-15 minutes of cooking time, prepare noodles as directed on package and drain well. Add to large bowl and mix in a little butter to moisten noodles. Serve beef tips and sauce over buttered noodles.

NOTE: Add some mushrooms and frozen pearl onions to the CrockPot® during the last hour of cooking time for a nice addition. 

Photograph is copyrighted and the property of ©Welcome Home.

Southern Banana Pudding

 Southern Banana Pudding 

 

 

 

 

 

 

 

 

 

 

 

 

 

Gosh I miss my Mom’s Banana Pudding.  She made it every holiday and I just loved it.  The discussion around the table was whether or not to keep the vanilla wafers who or crushed.  My Dad insisted she made it with only whole wafers so there was always a vote and he would lose. So, she would do both to please us all.  It was so good… we ate it warm or chilled and loved every bite.  I take some shortcuts in this recipe and it’s so good!  Maybe not my mom’s but she would be proud that I carried on the tradition.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Southern Banana Pudding

 

½ brick (4-ounce) cream cheese, softened to room temp 

1 (14-ounce) sweetened condensed milk 

2 teaspoons vanilla extract 

¼ teaspoon kosher salt 

1 ⅓ cup milk 

1 (5.1-ounce) instant vanilla pudding 

3 cups heavy cream 

5-6 bananas, thinly sliced 

1 (11-ounce) box Nilla wafers 

In a large mixing bowl, whip the cream cheese using with a hand mixer until completely smooth. Add the condensed milk, vanilla, and salt and continue whipping until combined. 

 

 

 

 

 

 

 

 

 

 

Add milk and pudding mix and continue to mix on medium-low speed until you work out any lumps in the pudding. Cover and refrigerate for at least 20 minutes, or up to overnight.

 

 

 

 

 

 

 

 

 

 

 

 

In a large bowl, add heavy cream and whip until stiff peaks form, about 3-4 minutes. Remove roughly 1¼ cup of the whipped cream to a bowl, and refrigerate. Add the remaining whipped cream to the pudding and fold until no streak of pudding remain.

 

 

 

 

 

 

 

 

 

 

 

 

Add ⅓ of the pudding mixture to the serving dish. Top with ½ the wafers and ½ of the banana slices. Top with another ⅓ of the pudding, followed by the wafers and bananas (save a few of each for the top.) 

 

 

 

 

 

 

 

 

 

 

 

 

Add the remaining pudding on top and then top with the whipped cream. Top with a few slices of banana and cookies, if desired. Refrigerate until ready to serve. Best when served within 8-10 hours.

     

     

 

 

 

 

 

 

 

 

 

 

Notes:

 

 

 

 

 

 

 

 

 

 

 

 

 

 

  

  Do you like Meringue instead of whipped cream?  Simple to make:

  6 egg whites

  1 teaspoon cream of tartar

  6 tablespoons granulated sugar

 

Place the 6 egg whites in a large mixing bowl. Using an electric mixer, beat on high until they become frothy and foam. Mix in the cream of tartar, then gradually add the sugar. 

Spread meringue over pudding, making as many peaks as possible. Continuing to beat until sugar dissolves and stiff peaks form. Place the baking dish into the preheated oven for 25 to 30 minutes - until the meringue has browned slightly. Remove from oven and allow to cool. It may be served warm or cold; chill in the refrigerator until the desired temperature is reached.