F2T Food Prep Fri-YAY Encore- Homemade Chicken Soup, Slow-Cooker London Broil and Creamy Chicken with Mushrooms

I realize that we just celebrated Halloween but I’m not ghosting my blog, I promise! October has always been one of my busiest months, as I’m sure you can all relate.  However, with my “mom-ager” duties for Kaden’s upcoming Chopped Junior episode (if you haven’t heard us shouting from the rooftops yet), his 13th birthday, cooking for our winery every weekend, promoting my new book on local tv and all things Halloween, I need a nap just writing this blog while I reflect upon the scary month of October!  Let’s just say, I’m very blessed with work, opportunities, family and dear friends.  Therefore, I am not complaining.
As I catch my second wind before the holidays, I’m bringing back some of my favorite comfort food recipes for you all to enjoy again.  This is the absolute best time of year for all three of these recipes.  Now go ahead, get in your jammie’s, turn on a good Hallmark “Countdown to Christmas” movie, have a nice cup of coffee or glass of wine while you get cooking. I’m going to call this blog an encore presentation, rather than what it really is, a mini-break to catch my breath.  At least I’m still cookin’ and bloggin’, right? Please stay-tuned for all new recipes just in time for the holiday season coming soon!
Also, be on the lookout for my upcoming appearance on Good Day PA in Harrisburg on November 22nd for some Thanksgiving recipes with a twist We are also SO EXCITED that Kaden’s Chopped Junior Episode “Bet the Ranch Dressing” will air December 17th on Food Network, tune-in at 8:00 pm ET. MUCH more to come on that topic, all things holiday, as well as some of Kaden’s signature recipes!  The student has certainly surpassed the teacher!!
Have a great weekend and enjoy!
Kim xo

Creamy Chicken with Mushrooms

4 boneless, skinless chicken breasts
1- 14.5 ounce can chicken stock
1/2 cup your favorite red wine
4 cups baby portobello and shiitake mushrooms – sliced
4-6 cloves fresh garlic- chopped
4 tablespoons butter
2 tablespoons olive oil (1 reserved)
1 lb fresh asparagus – rinsed and bottoms snapped off
1/4 cup half & half
1 tablespoon flour
salt and pepper to taste

Preheat oven to 400 degrees.  Place asparagus on a sheet pan and toss in 1 tablespoon of olive oil.  Add salt to taste.  Roast until desired tenderness, about 10 – 15 minutes.

In a pan, drizzle olive oil over medium heat.  Season chicken breasts with salt, pepper and sear both sides in pan (about 3-4 minutes per side). Remove chicken breasts and set aside.  Add butter and garlic to pan.  Cook until translucent, scraping chicken bits off bottom of pan.  Add chicken stock and wine. Add mushrooms and cook about 10 minutes.  Return chicken to pan, cook an additional 10 minutes until juices run clear and internal temp of chicken reaches 165 degrees.

In a small bowl, whisk flour and half & half together until well blended. Whisk mixture into sauce until thick and bubbly, about 1-2 minutes.  Serve over cooked rice with a side of roasted asparagus.

Serves 4.

Savory Slow-Cooker London Broil w/Garlic Smashed Potatoes

1 London Broil -size may vary
4-6 garlic cloves- chopped
4 tablespoons butter (2 reserved)
2 cups chicken stock
1/2 cup white wine
4 red potatoes- halved
2 tablespoons All-Purpose seasoning
1 1/4 cups half & half (1/4 cup reserved)
2 tablespoons olive oil
1 tablespoon flour
salt and pepper to taste

Drizzle olive oil in a pan.  Evenly coat London broil on all sides with All-purpose seasoning. Sear meat on all sides.  Remove from pan and place in crock pot with potatoes. Set aside. To pan, add butter and scrape bits from bottom.  Add garlic and cook until translucent.  Add chicken stock and scrape pan again. Pour sauce over meat and potatoes.  Cover and cook on low for 6-8 hours. When fully cooked, remove potatoes & garlic from slow-cooker and place in a bowl.  Add half and half, salt, pepper, and butter.  Smash until well blended.  Return sauce to pan on high heat.  Add wine until sauce boils for approximately 5 -7 minutes.  Meanwhile, in a bowl, whisk together flour and half & half. Turn heat off and pour in half & half, flour mixture.  Whisk until sauce thickens.  Serve over smashed potatoes and London broil.

Serves 4.


Homemade Chicken Soup

4 boneless, skinless chicken breasts
2 cups celery- chopped
2 cups carrots- chopped
1 small onion- chopped
2 tablespoons olive oil
1 tablespoon All-Purpose seasoning
6-8 cloves fresh garlic- chopped
3 cups cooked Pastina
16 cups chicken stock
salt & pepper to taste

In a large pot, drizzle olive oil.  Add celery, carrots, onion, garlic, All-purpose seasoning and stir.  Cook until fragrant and translucent (carrots will cook fully in soup). Add chicken breasts; salt and pepper to taste.  Brown lightly on both sides, turning once, about 4 minutes each side. Add chicken stock and cover with lid.  Cook about 20 minutes.  Remove chicken, cut or shred into pieces. Return chicken to soup.  Add cooked Pastina and cook an additional 15-20 minutes.  Serve with fresh bread!

Yields 16-18 cups.


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