Categories
Main Dish

A one-pot meal won’t take up ‘mushroom’ in the kitchen

One-Pot Creamy Mushroom Pasta
This one-pot recipe for creamy mushroom pasta is a great dinner for the whole family.

Joey and I have completely different styles when it comes to cooking.

I’m a measurements person. He’s an “add it until it tastes right” person.

I subscribe to the “clean as you go” philosophy. He waits until the meal is over.

I search cookbooks and online for ingredients that meld well. He goes with his gut.

So, it was a little out of character for me when he walked into the kitchen to me scrutinizing a video on my phone while furiously scribbling down notes.

I watched a video of a person with the online handle of “Everything Delish” make what appeared to be an amazing creamy mushroom pasta, but after a long search, I realized that if I wanted to recreate the recipe, I was going to have to figure it out for myself.

I found her through her Pinterest page, if you’re interested in watching the video as well, and she has a website at everything-delish.com, although I couldn’t find this particular recipe on it. So, for the most part, the following is my interpretation.

One-Pot Creamy Mushroom Pasta
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One Pot Creamy Mushroom Pasta

This one-pot recipe for creamy mushroom pasta is a great dinner for the whole family.
Course Main Course
Keyword chicken, creamy, garlic, linguine, mushrooms, parmesan-reggiano, pasta, spinach, sun-dried tomatoes

Ingredients

  • 2 tablespoons olive oil
  • 2 chicken breasts cut into two-inch cubes
  • 6 to 8 cloves garlic minced
  • 16 ounces mushrooms sliced (I used baby bellas)
  • 4 tablespoons sun-dried tomatoes
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • 1 teaspoon onion powder
  • 1/4 teaspoon red pepper flakes
  • salt and pepper to taste
  • 4 cups chicken broth
  • 1 cup milk or cream
  • 12 ounces linguine pasta dry
  • 2 tablespoons flour
  • 1 cup parmesan-reggiano cheese grated
  • 6 ounces parmesan shredded
  • 2 cups fresh spinach leaves

Instructions

  • Heat the olive oil in a Dutch oven or a large pan with a lid over medium heat.
  • Add the chicken and brown on all sides. Don’t worry about cooking it all the way through. Add in the garlic, mushrooms, sun-dried tomatoes, oregano, basil, onion powder, red pepper flakes and salt and pepper. Cook for several minutes, letting the garlic brown slightly.
  • Add in the chicken broth and milk. Raise the heat to a low boil.
  • Add in the dry pasta. Stir to incorporate it. A bit, then lower the heat to a simmer and place the lid on the pan. Let the pasta cook for about eight minutes or until it is al dente.
  • Remove the lid and stir. Stir in the flour, then add the cheeses and continue stirring regularly for five to 10 minutes, making sure to scrape the bottom to keep the cheese from sticking. Once the sauce reduces into a thicker, creamier consistency, stir in the fresh spinach. Let the pasta continue to heat through until the spinach is wilted, and serve.

This was so, so good. I was really nervous at first that the sauce wasn’t going to thicken, but after being patient, it finally got to a great consistency.

It also reheated really well out of the fridge, and Joey and I got several meals out of it.

When Joey figured out I was winging a recipe, he seemed a bit proud of me. I think maybe after a decade of marriage, he might finally be rubbing off on me.

Except for the whole kitchen cleaning thing. I’m not quite there yet.

This piece first appeared in print on June 3, 2021.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.

Categories
Main Dish

It’s OK to be a jerk as long as it’s chicken

Caribbean jerk chicken with pineapple-coconut rice is a great combination of a little sweetness, some spice and a whole lot of flavors.

Over a decade ago, when my sister and brother-in-law returned from their honeymoon in Jamaica, we sat down to view their vacation photos, only to discover that at least half of them were just shots of the food they ate.

While I have spent a good amount of time teasing her about this over the years, I can’t disagree that Caribbean food is phenomenal, and this week, I decided to try a new recipe with Jamaican-inspired flavors myself. (As a side note, this is the promised recipe to use some of that basmati rice from the Puerto Rican dish I shared with you earlier.)

I found this recipe on the blog “Ambitious Kitchen.” You can find the original at https://www.ambitiouskitchen.com/one-pan-caribbean-jerk-chicken-with-pineapple-coconut-rice/. I added extra seasoning in my version.

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Caribbean Jerk Chicken with Pineapple-Coconut Rice

Caribbean jerk chicken with pineapple-coconut rice is a great combination of a little sweetness, some spice and a whole lot of flavors. 
Course Main Course
Cuisine Caribbean
Keyword basmati rice, coconut, green onion, Jamaican, jerk chicken, pineapple, red bell pepper

Ingredients

Chicken Ingredients

  • 4 boneless skinless chicken thighs, excess fat trimmed
  • 1/2 tablespoon olive oil
  • 6 cloves garlic minced
  • 2 tablespoons soy sauce
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon lime juice
  • 1/2 tablespoon honey
  • 1 tablespoon ground ginger
  • 1/2 tablespoon ground allspice
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon dried thyme
  • 1/4 teaspoon cayenne
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper

Rice Ingredients

  • 1/2 tablespoon olive oil
  • 1 bunch green onions cut into 1/2-inch rounds
  • 1 large red bell pepper cut into one-inch pieces
  • 15 ounces lite coconut milk
  • 1 cup fresh frozen or canned pineapple chunks
  • 1 cup basmati rice

Instructions

  • Before chopping your vegetables, you’ll want to let your chicken start marinating. In a large bowl, combine the olive oil, garlic, soy sauce, apple cider vinegar, lime juice, honey, ginger, allspice, cinnamon, thyme, cayenne, sea salt and black pepper and whisk until everything is well combined. Add the chicken thighs and stir to coat them completely.
  • Set the bowl aside and let the chicken marinate while you prepare the rest of the ingredients.
  • For the rice, heat olive oil over medium heat in a large skillet or Dutch oven with a lid.
  • When the oil is hot, add the chicken thighs and saute for about five minutes on each side. Remove them from the pan and set them aside.
  • Add the green onion and bell pepper to the pan and saute for several minutes until they’re both soft.
  • Pour in the coconut milk and the rice and stir to combine. Bring the temperature up to medium-high heat and add in the pineapple, stirring again.
  • Place the browned chicken, any juices, and the remainder of the marinade on top, and cover with the lid.
  • Reduce heat to low and simmer for 20 to 25 minutes, or until the rice is cooked through. Serve immediately.

Joey was majorly skeptical about the use of pineapple in this dish, but he was pleasantly surprised by the final outcome. It wasn’t overly sweet, and the little pops of sweetness from the fruit was actually a nice offset to the spiciness of this dish.

He did say that he wouldn’t have minded if the pineapple was in smaller pieces, though, so if you’re worried, you might cut your pineapple chunks in half.

This also reheated famously as leftovers.

And despite all of the grief I gave my sister, I guess it’s obvious I took a photo of my plate of Caribbean food, too. I’ll just need to take about 100 more for us to be even.

This piece first appeared in print on Jan. 28, 2021.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.