Tag Archives: dinner

Chicken Fricassee

Remember when I told you about my awesome new little recipe book from my friend? (See post here). I tried another recipe last night and it was a big hit…again!

Chicken Fricassee

  • 1/2 tablespoon olive oil
  • 1/2-1 onion (depending on the size)
  • 1/2 of a green pepper
  • few shakes of garlic salt
  • chicken tenders (I used about 6, you want about 2 chicken breasts)
  • 1 8 oz can of tomato sauce
  • 2 bottles of beer (any kind is fine)
  • potatoes (peeled and cut into large chunks)- I think I used about 8 medium size yellow potatoes, I will probably use a few less next time
  • green olives, as many as you want
I started by chopping up the onion and green pepper. (Actually, I peeled the potatoes first, cause it takes me FOREVER to peel potatoes if they are small). I then cooked the pepper and onion for a few minutes until the onion is translucent.
Then, I cut up the chicken tenders into thirds (because my were really large and I wanted them to cook evenly). I then added the chicken to the pot and cooked for about five minutes, or until the chicken was cooked through.
Next, I added the tomato sauce, the beer and the olives and cooked for another five minutes. I used the large green olives stuffed with pimento. Note: next time I will definitely slice up the olives first. Some bites had a little too much olive and some bites needed a small slice of olive.
After five minutes, I added the potatoes and brought the whole thing to a boil. I then covered the pot, reduced the heat to a good simmer and let the pot cook for 30 minutes.
While the potato and chicken mix was simmering, I cooked some quinoa to serve under the fricassee and boiled some corn to serve on the side. Yay for the first corn of the season!!!! I then served the fricassee over the quinoa with the corn on a separate side plate. It was delicious. Bf added a little pepper and I added a little salt and it was delicious!


Filed under Meat, Poultry, Etc., New Recipes

Baguette with Butter Bean Puree, Arugula and Parmesan

There are really only so many times one can have pasta or chicken or meat. I definitely have a certain type of recipe I like, but I really have been making an effort to branch out recently. With that experimentation, there are bound to be major flops. Luckily my balance between success and failure has been pretty good, but it hasn’t stopped bf from occasionally being skeptical. When I told him we were having this “sandwich” for dinner and then showed him the recipe, he said “where’s the sandwich?” Let’s just say he was less than enthusiastic about my idea. But he was kind enough to give me the benefit of the doubt and try it anyway. We both thought that the dish was amazing, definitely something I’d make again. It’s incredibly easy, less than 15 minutes from start to finish, and healthy too!

Baguette with Butter Bean Puree, Arugula and Parmesan

from BrokeAss Gourmet 

  • 1 15-oz. can butter beans, drained and rinsed
  • 1/4 cup extra virgin olive oil, plus more for garnish
  • 2 cloves garlic, chopped
  • 1 small handful fresh basil leaves or about a tablespoon of basil
  • juice and zest of 1 lemon
  • salt and pepper to taste
  • 1 very fresh baguette, sliced lengthwise
  • 1 cup (packed) fresh arugula
  • 2 oz. fresh Parmesan
First, I put the beans, olive oil, garlic, basil and juice of the lemon in my mini-cuisinart.
I blended the mix until it was smooth and then added some salt and pepper and mixed again.
I sliced the ends of the baguette, then cut the baguette in half and then sliced both pieces length wise. I then spread a generous amount of the bean spread on each piece of the baguette.
Then I placed several pieces of arugula on top of the bean spread, drizzled olive oil on top of the arugula, and finally sprinkled the lemon zest and Parmesan on top. Then we each dug in! The sandwiches seem like they aren’t a full dinner, but the beans are so rich that I was stuffed and couldn’t even finish my second piece!


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Filed under New Recipes


On nights when I don’t cook, we have a few go-to take-out places. There is the obligatory pizza and Chinese take-out, but bf and I are also obsessed with Pho (pronounced like football without the “tball”. It’s actually sort of a mix of foo and “ooo” but it’s a sound that most English speakers can’t pronounce because they didn’t learn it from a young age. It is, under no circumstances, pronounced “faux”) Sorry for that rant, it’s a major pet peeve of mine. Pho is a Vietnamese soup with beef, noodles and a beef broth. We originally learned about it thanks to our wonderful friend Dan. We are actually fortunate enoughto have two great Vietnamese restaurants nearby, but I prefer the one with stronger broth. It’s super filling and a great meal for a cold night, a sick night or anything in between :). If you haven’t tried it, you definitely should! I did for the first time in June and I’ve never looked back!

The broth comes in a container like this.

Then you get a container of noodles, beef, and some veggies. I keep in the parsley and some of the green onions, but I take out the white onions because they are too crunchy for my taste. I like my soup without a whole lot of crunch.

You also get a bag of bean sprouts, basil and some sriracha and hoisin sauce mixed together. I leave out all of these things (yes I know you will be outraged Dan). The sriracha and hoisin mix is way to spicey for me. One drop and my mouth burns for hours. But I’m a total wuss and bf won’t have pho without it. The basil is totally a preference thing and the sprouts are too crunchy for me. Yeah, I’m weird, I know.

I start by putting the meat and noodles in a big bowl and then pouring the broth into the bowl over the top. Using the chopsticks, I break up the noodles and then I enjoy. There is no graceful or right way to eat Pho, you just have to figure out how it works best for you!

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Filed under Oldies and Goodies

Quiche for dinner!

I know Quiche is typically a brunch food, but I see no reason not to occasionally have breakfast for dinner. Or better yet, make Quiche into a great dinner meal. I had this meal with a great family friend, whose Mom was the original owner of this recipe. It is an amazing light meal and goes great with a side salad, veggies, etc. Another major bonus: the recipe is super flexible. I know that’s a strange word to use when describing food, but it’s true. You can add other veggies, in addition to the asparagus. You can also switch up the cheeses used in the Quiche. I personally didn’t have swiss or Gruyère, so I used goat cheese. It was amazing.

Asparagus Quiche

based on a recipe from my family friend Liz

1 9-inch unbaked pie shell OR a Pillsbury™ pre-made rolled pie shell is fine Dijon mustard

8-10 stalks of asparagus

1¼ cup fat-free Half-and-Half (cream will also work)

3 eggs

Salt and pepper (as if you were making 3 scrambled eggs – to your taste)

½ cup grated parmesan cheese

½ cup grated Gruyère cheese (or pre-shredded Swiss in the package) or goat cheese, which is what I used

I started by baking my pie shell. These pie shells are amazing and taste incredible, but they are so damn annoying. They keep collapsing on the sides, as you can see on the left. Luckily it didn’t ruin the dish, it just made it less pretty. Once the shell had baked for about 15 minutes at 425 degrees, I brushed the bottom with Dijon mustard and baked for two more minutes. Then I reduced the heat to 350 degrees.

While the shell was baking, I microwaved the asparagus for a few minutes with a few tablespoons of water to make them soft. Then I sliced them into inch sized pieces. I also whisked together the half-and half, eggs, salt, and pepper.

Next, I laid out the pieces of asparagus on the bottom of the pie shell. Then I poured the egg and cream mix over the asparagus and sprinkled both types of cheese over the top. I had to crumble the goat cheese into large pieces, but it melted nicely into the egg.

I baked the entire thing for about 40 minutes. Next time I would have baked for a few more minutes. To determine if the pie is done, stick a knife into the center and pull out. If the knife comes out cleanly, then the pie is done.

As you can see, we attacked the Quiche with a vengeance. The leftovers were also delicious after about 45 seconds in the microwave.

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Filed under New Recipes