Okay so I intended for this to be just a simple creamy mushroom chicken over rice….but I decided at the last minute to get fancy. I totally forgot that I had bought black truffle italian cheese from Trader Joe’s the other day. So I decided to roll with it and try to create something yummy. Yes this is a crockpot recipe. And yes this is very easy! Now for those who have never tried Black Truffles, they are quite pungent and have a strong earthy smell and taste to it. Some like it, some don’t. They are a little expensive and you can find the truffle cheeses at Trader Joe’s or Whole Foods…so if you are not quite familiar with truffles, I suggest you try it first on a piece of toast before you make this. You can substitute truffle cheese with fontina cheese or even mozzarella if you wish.
8 pieces of chicken tenderloin breasts or 4 large chicken breasts (halved)
1/2 c. unsalted butter
1 small white onion (chopped)
1 bulb of garlic (peeled and left whole)
1 can of golden mushroom soup (if you can’t find this, then use regular cream of mushroom)
1 can of cream of mushroom soup
1/2 c. of chardonnay
1/2 c. sliced cremini mushrooms
1/4 c. chopped parsley
1 tsp onion powder
1 tsp garlic powder
1 tsp of black pepper
1 tsp of kosher salt
1/3 c. frozen peas
4 c. of rigatoni pasta
1 c. black truffle italian cheese (shredded)
1/4 c. parmesan cheese
Place Chicken (it can be frozen) in the bottom of the crockpot. Melt butter in a pot. Once melted, add onions and garlic and cook for about a minute. Then the 2 cans of mushroom soup. Mix well. Then add the chardonnay and mushrooms along with the parsley, onion powder, garlic powder, pepper and salt. Mix Well and turn the heat off. Then pour over chicken. Cook in the crockpot for 5 hours. Then add peas. Cook for 1 more hour. Then set aside.
In a large pot boil water to cook rigatoni and cook until al dente. In a large casserole dish add cooked pasta. Then add 1/2 c. of the shredded black truffle cheese and 1/8 c. of parmesan cheese. Pour the creamy chicken and mixture into the casserole dish and toss lightly until it’s mixed well. Add a the rest of the cheeses on top. Sprinkle olive oil across the top and set in the broiler for 5 minutes until cheese is melted. Then ready to serve!
I love everything about this dish. It is super easy and super yummy. I needed to make something last weekend for a a small group of friends because we were throwing a garage sale at my house. Our friends brought stuff to sell and I had told them that I would provide breakfast and coffee. I wanted to make something I can quickly put together and leave in the oven while I help set up and attend to my 1 year old. This was perfect and a hit! My friend Rheanna gave me this recipe, except that I tweaked it a little bit because I didn’t have vanilla extract and that I didn’t really want to use as much granulated sugar that it asked for. But I still give her props! Thanks Rheezy! Everyone loved it! Even my little one!
1 loaf of french bread (cut cubed)
3 cups of milk
4 tbsp of agave nectar
2 tbsp of vanilla bean maple syrup (fresh&easy brand) or vanilla extract
2 tbsp of granulated sugar
4 tbsp of cinnamon
1/2 c. melted unsalted butter
Preheat oven at 350 degrees. Using a large buttered casserole dish, spread out cubes of bread at the bottom.. Mix milk, eggs, agave nectar, vanilla and 2 tbsp of cinnamon in a bowl. Then pour evenly over the bread. Then pour melted butter over the top of the bread. Let it sit for 10 minutes to soak.
Then sprinkle granulated sugar and the rest of the cinnamon over the top.
Bake for 1 hour.
Serve with the vanilla bean syrup or fruit with powdered sugar and enjoy!
First of all…I wasn’t planning on putting this on my blog…if I knew it was this good I would of plated it better , so forgive the paperplates lol. Okay so you’re probably thinking Zucchini Potato tacos? OKay? TRUST ME. It’s GOOD! My husband, a hardcore meateater told me today, “OMG..I would eat this all the time.” That’s usually means it’s bomb. I needed to roast the Zucchinis before they went bad so I could freeze them. I was already making soyrizo potato tacos but I thought I would add some roasted Zucchini in the mix. They were amazing. I thought they would be alright…but no …they are pretty awesome. These are perfect for Vegetarians! Here’s what I did.
First I roasted Zucchinis in the oven at 375 for 25 minutes (seasoned with kosher salt, pepper and good olive oil).
1 tbsp olive oil
1/2 of a white onion (chopped)
1/2 a fresh jalapeno (chopped and seeded)
1/4 of soyrizo
1 Russet Potato (boiled and cubed with skin)
1/3 c. roasted zucchini
1/2 tsp of garlic powder
1/2 tsp dried oregano
Salt and pepper to taste
In a skillet, add olive oil, white onion and jalapeno. Then add soyrizo. Then add potato, zucchini and seasonings.
it will look similar to this
Heat grapeseed oil (or any that you fry with) until at 375 degrees with a thermometer. Take some corn tortillas and warm 6 at a time in the microwave for a minute. Add 2 or 3 spoonfuls in the center of the tortilla. Fold over, Insert a toothpick to hold in place and fry 2-3 minutes on each side. Let cool and serve with cheese, lettuce and salsa.