Weeknight Bites: Lemon and Thyme Beef Stroganoff

A few months back, I signed up for a subscription to Every Day with Rachael Ray. I'm now subscribed to at least 4 "cooking" magazines (Cooking Light, Bon Appetit and Southern Living being the other three) and I have to say, I literally squeal with delight every time I get a new one in the mail. Whenever the most current issue of any of these publications arrives in my mailbox, I march right into my house, grab my notebook (where I make all of my lists and menus) and plant myself on the couch so I can scour through it from front to back.

I know, I'm a big dork.

Anyway, I have a point. While browsing the November 2012 issue Every Day with Rachael Ray, I came across today's recipe. At first, I was slightly apprehensive. When it comes to Beef Stroganoff, I pretty much love the classic. While the flavor profile of this variation sounded interesting, I just wasn't sure I was going to like it much...but, in the spirit of trying anything (almost) once, I found that I was intrigued enough to try it. Clearly, it rocked (otherwise I wouldn't be posting about it!). The lemon and thyme are so fresh and bright in this dish. It wasn't what I was expecting, but it was really delicious. My husband and I both agreed - it's a keeper, and I'll definitely make it again. Give it a try!

1 12 oz. package extra wide egg noodles

1 pound ground beef

1 vidalia onion, chopped

5 tsp fresh thyme

salt and pepper

1/2 cup beef broth (or vegetable broth)

1 8 oz container sour cream

1 1/2 tsp dijon mustard

1 lemon

Cook noodles as instructed on package and drain. Meanwhile, brown beef in a skillet over medium-high heat until no longer pink. Add onion and 4 tsp thyme to the beef and cook until softened (about 5 minutes). Season with salt and pepper.

Stir in the broth and allow the liquid to reduce for 3 minutes. Reduce heat and stir in sour cream, mustard and lemon juice and cook until heated through (about 2 minutes).

Add noodles to stroganoff mixture and stir well to combine. Top with remaining 1 tsp thyme and service with lemon slices.

Until next time...

Cheers!

Weeknight Bites: Baked Chicken Parmesan

Why, hello there! Did you think I'd fallen off the face of the planet? I know I've been MIA lately...in fact I looked at the calendar today and did a double-take when I realized that it's November 9th. How in the world is it already almost mid-November? How is Thanksgiving already right around the corner?!

Well, for me, it's because I've been locked in the whirlwind known as life for the past 3 weeks and frankly, I just haven't been paying attention to the fact that time has been passing by like a speeding bullet. I was quite busy with planning a trip that didn't end up happening (thank you, Sandy, for that), getting ready for our first Halloween in the new house, meeting the deadline for the first draft of my novel (I did it! yay!) and, most recently, taking care of a sick puppy who had a most unfortunate run-in with a snake in our own backyard (it was tiny and not poisonous, and did not live to tell about it...but it turns out that poor little Gus was allergic - no fun).

So, life is never boring. I think that's what makes it so wonderful.

We didn't go to Atlantis for our 2-year anniversary as planned, but we had a fabulous time with each other here in Atlanta instead. And, even though we didn't buy travel insurance (oops...), the resort credited us for the nights we'd already booked (and paid for) due to the Hurricane. We'll now get to enjoy our trip in April, which luckily is NOT in Hurricane season...so hopefully no bad weather!

I must confess: I didn't cook at all while we were enjoying our "stay-cation." My husband and I treated ourselves to several nice restaurants in the Atlanta area that we'd been meaning to try, and we enjoyed being able to just sit back, relax and let someone else do the work. But once the week was up, I found myself dying to get back in the kitchen, ready to get back in the groove of trying new things and cooking up a storm. Today's recipe is the first meal I made after our break was officially over, and I'm pretty darn proud of it if I do say so myself. It's really tasty and easy to make, and I don't know too many people who don't like Chicken Parmesan...including my Italian-food hating husband.

4 chicken breast halves

1 cup Lite Italian dressing

3/4 cup panko bread crumbs

1/4 cup grated parmesan cheese

2 tsp italian seasoning

1 tsp garlic powder

salt and pepper

2 slices provolone cheese, halved

1 cup marinara or spaghetti sauce

cooking spray

dried parsley flakes, for garnish

Marinate chicken breasts in Italian dressing for at least 30 minutes (or up to overnight) prior to preparing. Preheat oven to 450 degrees.

 In a small bowl, mix panko, parmesan cheese, italian seasoning, garlic powder, salt and pepper. Dip marinated breast halves in panko mix until well coated. Place a wire rack on top of a baking sheet and cat rack with cooking spray. Place breast halves on the wire rack and back in preheated oven for 20 minutes. Flip chicken and bake for another 5 minutes.

Remove chicken from the oven and spread marinara sauce over the top of the breasts. Top with provolone cheese (1/2 slice for each) and bake for 5 additional minutes or until cheese is melted. When plating, sprinkly with parsley flakes.

Serve over spaghetti or with veggies/sides.



Until next time...

Cheers!