Archive | September, 2011

Creamy Paprika Chicken

29 Sep

Today’s recipe comes from Zoom Yummy.

For my first recipe in a long time, I wanted to make something safe but new, something that I had never had before but that I could be pretty sure I’d enjoy. When I came across this recipe for chicken with “heavenly” paprika and cream sauce, I figured I had found my dish. As suggested from the original site, I cooked this and had it over fusilli. I recommend getting some if you’re planning on hitting up this recipe.

If you’re well-stocked, you may not need to go get anything, adding to its appeal. Even in a temporary housing situation, I had most of the ingredients on-hand.

I made a few alterations, mostly replacing chicken legs with boneless and skinless chicken breasts. Sorry, but I figure, if I can choose to have chicken without bones in it, why bother having it with them?



  • 4 tablespoons vegetable oil
  • 1 large white onion
  • 1 teaspoon paprika
  • 2 pounds chicken breasts, boneless and skinless
  • 5 cups chicken bouillon or broth
  • 4 tablespoons all-purpose flour
  • 3 ½ tablespoons sour cream
  • ½ cup whipping cream

Paprika Chicken 01

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Artichoke Pasta

27 Sep

Today’s recipe comes from healthy-quick-meals

As a general rule, I like to try new things. Whether it’s entertainment, experiences, or ideas, I enjoy the novel and tire of the old. This inclination is probably why I decided to try this Artichoke Pasta when I came upon the recipe. I was skeptical from the start, when I read the ingredient list, and my skepticism only grew as I continued the recipe. Unfortunately, this one did not turn out for the better.



  • 1 pound pasta
  • 1 cup marinated artichoke hearts
  • ½ cup marinated artichoke heart juice
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 2 cups onions, sliced
  • 2 teaspoons dried basil
  • 1 cup sour cream
  • 1 cup cottage cheese
  • Salt and pepper to taste
  • Grated parmesan cheese for final dish

Artichoka Pasta 1

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Beef Stroganoff

22 Sep

Today’s recipe comes from the 12th edition of the Better Homes and Gardens Cook Book. It can be found on page 334 in that edition.

Happy with the previous dish that came out of my Better Homes Cook Book, I turned the page and saw a recipe for one of my favorite dishes, beef stroganoff. Yeah, it’s not the healthiest meal, but my taste buds simply don’t give a damn. With vigor I followed this recipe and ended up with one of my favorite foodstuff concoctions to date. Note that I left mushrooms out of my incarnation, because I hate them. I’m sorry I hate them. I’d change it if I could.


Prep time: 20 minutes
Cook time: 10 minutes


  • 12 ounces boneless beef sirloin steak
  • 8 ounces sour cream
  • 2 tablespoons all-purpose flour
  • 2 teaspoons instant beef bouillon granules
  • ½ cup water
  • ¼ teaspoon black pepper
  • 2 cups sliced fresh mushrooms
  • ½ cup onion, chopped
  • 1 clove garlic, minced
  • 2 tablespoons butter or margarine
  • 2 cups hot cooked noodles


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Top Sirloin with Onions and Carrots

20 Sep

Today’s recipe comes from the 12th edition of the Better Homes and Gardens Cook Book. It can be found on page 333 in that edition.

When I moved into the last house that I lived in, I found the Better Homes and Gardens Cook Book, which I’ve been told is of some merit. It took me 10 months before I ever wound up using it, but I finally did, and this was the first recipe I chose. A very simple dish with some entirely unnecessary bacon instructions in there, I was still happy with my hearty meal of steak and potatoes.

(Also, in the spirit of full disclosure, this post is the first in which I used touched-up photos. Digital finishing of pictures was something I’ve avoided up until now, but I’m slowly learning how to be a real photographer. My apologies to any photo purists out there.)



  • 4 slices bacon
  • 4 small onions, peeled and cut into 1-inch slices
  • 8 small white or orange carrots, halved lengthwise
  • 4 small red potatoes, cut up (1 pound)
  • ½ cup beef broth
  • ¼ cup beer, dark beer, or beef broth
  • 1 tablespoon brown sugar
  • 1 teaspoon dried thyme, crushed
  • 1 ¼ pounds boneless beef top sirloin steak, cut 1 ½ to 2 inches thick
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

Basic Ingredients

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Potato and Cheese Pierogies

18 Sep

Today’s recipe comes from my Gourmet Connection.

Because of my dad’s Polish background, pierogies were common in my household growing up. I’ve loved them for as long as I can remember, so when I came across this recipe for homemade pierogies, I knew I couldn’t pass up the opportunity to craft my own.



For dough:

  • 3 1/2 cups all-purpose flour, plus more for dusting
  • 3 large eggs
  • 2 tablespoons sour cream
  • 1 cup water

For filling:

  • 1 1/2 pound baking potatoes, peeled and cut into 1-inch slices
  • 2 tablespoons unsalted butter
  • 1 tablespoon extra-virgin olive oil
  • 1 small sweet onion, chopped
  • 1 clove garlic, minced
  • 1/4 teaspoon dried thyme
  • 3/4 to 1 cup dry farmer’s cheese, grated
  • 1/4 teaspoon Kosher salt, freshly ground pepper to season

For sauce:

  • 3 tablespoons butter
  • 2 cloves garlic, finely chopped
  • 2 tablespoons flour
  • 1 3/4 cup chicken broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1/4 cup sour cream
  • 1/3 cup chives

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