Creamy Balsamic Chicken and Mushrooms.

This balsamic chicken and mushrooms is sponsored by Fustinis!  Oh my my, this creamy balsamic chicken and mushrooms HITS THE SPOT. This skillet chicken is versatile and delicious. Perfect for a weeknight. Serve it with potatoes or roasted vegetables or my personal favorite – toasted sourdough bread.  YES.  Today I’m partnering with Fustini’s to bring […]

The post Creamy Balsamic Chicken and Mushrooms. appeared first on How Sweet Eats.

This balsamic chicken and mushrooms is sponsored by Fustinis

Oh my my, this creamy balsamic chicken and mushrooms HITS THE SPOT.

creamy balsamic chicken and mushrooms

This skillet chicken is versatile and delicious. Perfect for a weeknight. Serve it with potatoes or roasted vegetables or my personal favorite – toasted sourdough bread.  (more…)

The post Creamy Balsamic Chicken and Mushrooms. appeared first on How Sweet Eats.

20 Minute Veggie Ramen Noodles with Sesame Fried Eggs.

20 minute ramen noodles are a must-make this week!  I mean, look at that. Easy. Delicious. Full of flavor! Dinner is on the table in minutes.  And that egg! Oh we are going to talk about that egg.  These noodles are a spin off of the my 15 minute sesame ramen noodles from my last […]

The post 20 Minute Veggie Ramen Noodles with Sesame Fried Eggs. appeared first on How Sweet Eats.

20 minute ramen noodles are a must-make this week! 

20 minute ramen noodles with sesame fried eggs

I mean, look at that. Easy. Delicious. Full of flavor! (more…)

The post 20 Minute Veggie Ramen Noodles with Sesame Fried Eggs. appeared first on How Sweet Eats.

Beef Stroganoff

This easy beef stroganoff recipe is made with the most delicious garlicky creamy mushroom sauce and can be ready to go in just 30 minutes! Feel free to serve over any kind of noodles, rice, or polenta. For those days when you’re craving a cozy and comforting bowl of beef and noodles… …this classic beef […]

This easy beef stroganoff recipe is made with the most delicious garlicky creamy mushroom sauce and can be ready to go in just 30 minutes! Feel free to serve over any kind of noodles, rice, or polenta.

Easy Beef Stroganoff with Noodles

For those days when you’re craving a cozy and comforting bowl of beef and noodles…

…this classic beef stroganoff recipe is here for you, friends. ♡

It’s made with a quick sauté of tender steak (or you can opt for ground beef) and a perfectly-browned mushrooms, and tossed with the richest, savory, garlicky cream sauce (that I’ve lightened up a bit and made without heavy cream).  And when served warm over a big bowl of noodles, rice or polenta, get ready for a delicious burst of nostalgia.  Because this retro recipe is total comfort food and always so satisfying and delicious.

The other bonus with this particular beef stroganoff recipe is that it’s actually incredibly quick and easy to make in just about 30 minutes.  So the next time you need a quick weeknight meal that’s sure to please a crowd, bring out the beef and mushrooms and let’s sauté up some stroganoff together!

(more…)

Vegan Mushroom Stroganoff

This article is from Delicious Everyday.
Add a delicious dinner to your rotation this fall when you make this Vegan Mushroom Stroganoff. In this recipe, perfectly cooked noodles are smothered in a rich gravy-like sauce, sliced mushrooms, and spices. T…

This article is from Delicious Everyday.

Add a delicious dinner to your rotation this fall when you make this Vegan Mushroom Stroganoff. In this recipe, perfectly cooked noodles are smothered in a rich gravy-like sauce, sliced mushrooms, and spices. This dish is easy and hearty—a great choice during the colder months.  I’m sure I’ve mentioned before how much I love a...

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Creamy Mushroom Chicken with Crispy Onions

Creamy mushroom sauces make me weak in the knees. Anyone else? The chicken here is purely a vehicle for the creamy, garlicky, heavenly mushroom sauce. And the crispy onions? Well that’s just icing on the cake! This Creamy Mushroom Chicken with Crispy Onions is a really simple and scrumptious dinner with plenty of customizable options […]

The post Creamy Mushroom Chicken with Crispy Onions appeared first on Budget Bytes.

Creamy mushroom sauces make me weak in the knees. Anyone else? The chicken here is purely a vehicle for the creamy, garlicky, heavenly mushroom sauce. And the crispy onions? Well that’s just icing on the cake! This Creamy Mushroom Chicken with Crispy Onions is a really simple and scrumptious dinner with plenty of customizable options that I’ll outline for you below. Tuck this one in your back pocket (browser bookmarks?) because I’m sure you’re going to be making it again and again. ;)

Overhead view of creamy mushroom chicken in the skillet

What Are “Crispy Onions”?

I’m not sure how popular crispy fried onions are outside the U.S. so I wanted to take a second to explain and link out to this product for those who are unfamiliar. They’re basically deep fried onions that you can buy in a carton and are often used to top the classic Thanksgiving recipe, Green Bean Casserole. The onions are super crispy, a little salty, and they just add a wonderful texture and flavor in contrast the to the creamy mushroom sauce. The only brand I know that makes them is French’s, but you might be able to find a generic version at some grocery stores. 

Can I Use Chicken Thighs?

Yes, boneless, skinless chicken thighs will work beautifully for this recipe and, because they are already thin and flat, will not require the pounding step that I show for the chicken breasts below. I do not suggest bone-in chicken thighs or breasts for this recipe because they require a much longer cooking time.

Can I Substitute the Mushrooms?

Not a mushroom lover? No problem. This recipe would also be great with spinach. Simply make the sauce without the mushrooms by adding the garlic to the skillet after removing the chicken, then proceeding to deglaze the skillet with broth as directed below. After adding the cream, simmer for a few minutes to thicken the sauce, then stir in fresh spinach until wilted. Finally, add the chicken and warm through.

Make it Dairy-Free

Full fat coconut milk will work well here in place of the heavy cream, just as it does in my Vegan Creamy Mushroom Ramen. Make sure to use full-fat coconut milk in a can, not the kind in a carton, which is thinner and meant to be a substitute for dairy milk. Shake up the can well before measuring, to distribute as much fat throughout the liquid as possible. Also, use coconut oil or your cooking oil of choice in place of butter.

Creamy mushroom chicken on a plate with mashed potatoes and green beans

Pictured with Steamed Green Beans and mashed potatoes.

 
Creamy mushroom chicken on a plate with mashed potatoes and green beans

Creamy Mushroom Chicken with Crispy Onions

Creamy Mushroom Chicken topped with delicious crispy onions is an easy weeknight dinner with plenty of options for customization!
Total Cost $8.70 recipe / $2.18 serving
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 369.8kcal
Author Beth - Budget Bytes

Ingredients

  • 8 oz. baby bella mushrooms $1.69
  • 2 boneless, skinless chicken breast (about 1.3 lbs. total) $5.63
  • 1 pinch salt $0.02
  • 1 pinch pepper $0.02
  • 2 Tbsp butter, divided $0.26
  • 4 cloves garlic $0.32
  • 1/2 cup chicken broth $0.07
  • 1/2 cup heavy cream $0.39
  • 1/4 cup crispy fried onions $0.37
  • 1 Tbsp chopped fresh parsley (optional garnish) $0.05

Instructions

  • Rinse and slice the mushrooms. Set the sliced mushrooms aside.
  • Place the chicken breasts on a cutting board and cover with plastic wrap. Use a mallet or rolling pin to gently pound the chicken until it is an even thickness, about ¾-inch thick. Cut each chicken breast into two pieces, and season with a pinch of salt and pepper.
  • Add one tablespoon of the butter to a large skillet and heat over medium. Once the butter is melted and the skillet is hot, add the chicken and cook until golden brown on both sides (about 5 minutes per side). Remove the chicken to a clean plate and cover with foil or an upside down plate to keep it warm.
  • Add the second tablespoon of butter and the sliced mushrooms to the skillet. Sauté the mushrooms until they release all their water and the skillet begins to dry up again. Add the minced garlic and sauté for about a minute more.
  • Pour the chicken broth into the skillet and stir to dissolve any browned bits off the bottom of the skillet. Add the heavy cream and stir to combine.
  • Return the chicken to the skillet and spoon mushroom cream sauce over each piece. Allow the chicken to simmer in the sauce for about 5 minutes more, or until the sauce is slightly reduced. Top the chicken with the crispy fried onions and serve.

Nutrition

Serving: 1serving | Calories: 369.8kcal | Carbohydrates: 5.25g | Protein: 36.13g | Fat: 22.4g | Sodium: 345.45mg | Fiber: 0.65g

How to Make Creamy Mushroom Chicken with Crispy Onions – Step by Step Photos

Sliced mushrooms

Wash and slice 8oz. baby bella mushrooms. Set the mushrooms aside.

Pounded chicken breasts on a cutting board with a rolling pin

Place two boneless, skinless chicken breasts (about 1.3 lbs. total) on a cutting board and cover with plastic wrap. Use a mallet or a rolling pin to gently pound the chicken until it is an even thickness, about ¾-inch. This helps the chicken cook quickly and evenly in the skillet.

Chicken portions seasoned with salt and pepper on the cutting board

Cut each chicken breast in half to create four portions, then season each with a pinch of salt and pepper.

Cooked chicken in the skillet

Add one tablespoon butter to a large skillet and heat over medium. When the butter is melted and the skillet is hot, add the chicken and cook until golden brown on each side (about 5 minutes per side). Remove the chicken to a clean plate and cover to keep it warm (either foil or another plate turned upside down).

Sautéed mushrooms and garlic in the skillet

Add another tablespoon of butter and the sliced mushrooms to the skillet. Sauté the mushrooms until they release all their water and the skillet dries up again. Add four cloves minced garlic and continue to sauté for about a minute more.

Cream being poured into the skillet with mushrooms

Add ½ cup chicken broth to the skillet and stir to dissolve any browned bits off the bottom. Add ½ cup heavy cream to the skillet and stir to combine.

Chicken in creamy mushroom sauce in the skillet

Add the cooked chicken back to the skillet and spoon the creamy mushroom sauce over the chicken. Let the chicken simmer in the sauce for about 5 minutes, or until warmed through and the sauce is slightly reduced.

Creamy mushroom chicken in the skillet, topped with crispy fried onions

Top the chicken with crispy fried onions (I used about ¼ cup total). 

Finished Creamy Mushroom Chicken with Crispy Onions, garnished with parsley

Garnish with chopped fresh parsley, if desired, then serve. This goes really well with mashed potatoes or pasta, so the creamy sauce can be spooned over top like a gravy.

The post Creamy Mushroom Chicken with Crispy Onions appeared first on Budget Bytes.

Go-To Tofu Stir Fry

This tasty tofu stir fry recipe is our go-to for healthy plant based dinners! It’s got the best stir fry sauce, and you can use any veggies. Did you know tofu is delicious? For years Alex and I veered away from tofu because we weren’t quite sure what to do with it. Of course, tofu right out of the container is a colorless, flavorless goo. But cook it up right and it’s one of the tastiest plant-based dinners you can have. This healthy vegan protein is great for incorporating into your meal prep repertoire. Want to fall in love with it? Come taste this tofu stir fry. It’s got the most flavor-packed stir fry sauce that works with any veggie, and the tofu is crisped on the outside and perfectly seasoned. First off: is tofu healthy? We get this question a lot, because there have been some tofu rumors out there in the rumor mill. Here’s our two-cents: Tofu is part of a healthy diet. According to the Harvard TH Chan School of Nutrition, soy is a nutrient-dense source of protein that can safely be consumed several times a week. It’s likely to provide health benefits, especially when you eat it as an […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This tasty tofu stir fry recipe is our go-to for healthy plant based dinners! It’s got the best stir fry sauce, and you can use any veggies.

Tofu stir fry

Did you know tofu is delicious? For years Alex and I veered away from tofu because we weren’t quite sure what to do with it. Of course, tofu right out of the container is a colorless, flavorless goo. But cook it up right and it’s one of the tastiest plant-based dinners you can have. This healthy vegan protein is great for incorporating into your meal prep repertoire. Want to fall in love with it? Come taste this tofu stir fry. It’s got the most flavor-packed stir fry sauce that works with any veggie, and the tofu is crisped on the outside and perfectly seasoned.

First off: is tofu healthy?

We get this question a lot, because there have been some tofu rumors out there in the rumor mill. Here’s our two-cents: Tofu is part of a healthy diet. According to the Harvard TH Chan School of Nutrition, soy is a nutrient-dense source of protein that can safely be consumed several times a week. It’s likely to provide health benefits, especially when you eat it as an alternative to red meat and processed meat. Learn more about tofu here: Straight Talk About Soy and Is Tofu Good for You?

How to make a tofu stir fry: the basic steps

Even better than being healthy: tofu can be completely delicious if you cook it correctly! Here’s what to know about the elements of making this basic tofu stir fry:

  • Make the stir fry sauce. This sauce is SO good! You’re going to love the flavor and the thick body of the sauce.
  • Chop the veggies. This is where much of the prep time will come in. We’ve used only a few veggies so you don’t have to spend hours chopping.
  • Cook the tofu. The main idea is to cut it into small squares, then pan fry for 5 minutes per side.
  • Stir fry the veggies. Add the veggies for 6 minutes. Then add the tofu and sauce and turn off the heat! The sauce will heat and thicken using the residual heat. If you have the heat too high, the sauce will evaporate.
Tofu stir fry

Guess what: you don’t have to press the tofu!

Did you notice something was missing? Pressing the tofu! If you’ve made other tofu recipes, they may have called for wrapping the tofu in a towel and placing a heavy object on top for 30 minutes. The theory is that this extracts more water, helping the tofu to get crispier. But really: who has the time for that?

This tofu stir fry works for weeknight dinners because you don’t have to spend the time pressing it before cooking. Just pat it dry with a towel and you’re ready to cook.

What’s in this delicious stir fry sauce

Did we talk up this stir fry sauce enough? Let’s just spend a little more time there. You can use this sauce for any stir fry that’s intended for 4 servings. You can also easily make the sauce in advance! Whip it up and store in a covered jar or container until you’re ready to cook. It saves a few minutes: which can be crucial on a weeknight. Here’s what’s in this sauce:

  • Soy sauce
  • Rice vinegar
  • Sugar
  • Miso
  • Cornstarch
  • Garlic powder
Tofu stir fry

Other veggies to use in a tofu stir fry

You can use lots of other vegetables in this tofu stir fry! We chose broccoli, red and orange bell pepper, and shiitake mushrooms because they have beautiful colors, lots of nutrients, and a similar cooking time. Here’s a cheat sheet for other vegetables you might want to add to show the timing for each one:

Vegetables that take 6 to 7 minutes to stir fry:

Vegetables that take 3 to 5 minutes to stir fry:

  • Cabbage, thinly sliced
  • Snap peas
  • Bok choy, chopped
  • Zucchini or summer squash
  • Edamame, frozen and shelled

Vegetables that take 1 minute to stir fry:

  • Garlic, minced
  • Ginger, minced
  • Green onion, thinly sliced (or use as a garnish)
Tofu stir fry

What to serve with this tofu stir fry

Lastly, let’s talk about how to serve this tofu stir fry! This makes a fantastic healthy vegan dinner idea or easy vegetarian meal. You’ll want to serve with some sort of whole grain to make it more filling. Here are some options:

  • Rice: The easiest and most traditional option for a stir fry. Go to How to Cook Rice or Instant Pot Rice.
  • Quinoa: When we want to mix things up, quinoa is a fun grain to serve with a stir fry. Go to How to Make Quinoa or Instant Pot Quinoa.
  • Cauliflower Rice: Don’t want to eat a whole grain? Try cauliflower rice! Take 1 head of cauliflower and chop it into large florets. Place half of the florets into the bowl of a food processor and pulse until fully chopped and the cauliflower resembles grains of rice. Remove the “rice” to a bowl and process the remainder of the cauliflower.
Tofu stir fry

This tofu stir fry recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

Print
Tofu stir fry

Go-To Tofu Stir Fry


1 Star2 Stars3 Stars4 Stars5 Stars (9 votes, average: 4.56 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4
  • Diet: Vegan

Description

This tasty tofu stir fry recipe is our go-to for healthy plant based dinners! It’s got the best stir fry sauce, and you can use any veggies.


Ingredients

For the stir fry sauce

  • 1/4 cup soy sauce
  • 6 tablespoons water
  • 1 tablespoon rice vinegar
  • 2 tablespoons sugar
  • 1 tablespoon miso
  • 2 teaspoons cornstarch
  • 1/4 teaspoon garlic powder

For the tofu stir fry

  • 1 1/2 pounds fresh broccoli, stem on (about 3 large heads or 6 heaping cups florets)*
  • 1 red bell pepper (or half red and half orange)
  • 4 ounces shiitake mushrooms (optional)
  • 2 green onions
  • 1 tablespoon grated fresh ginger
  • 14-ounces firm or extra firm tofu
  • 3 tablespoons sesame oil, divided
  • Kosher salt
  • 1 tablespoons sesame oil
  • Sesame seeds

Instructions

  1. Start the rice: If serving with rice, start the rice.
  2. Make the sauce: Whisk together the stir fry sauce ingredients in a medium bowl, or make the sauce in advance and refrigerate until cooking.
  3. Chop the veggies: Chop the broccoli into florets. Thinly slice the pepper. Remove the shiitake stems and thinly slice them, if using. Thinly slice the green onion. Peel and grate the ginger.
  4. Cook the tofu: Cut the tofu into bite sized pieces (1-inch squares, 3/8-inch thick and pat it dry with a towel. Add the oil to a large non-stick pan and add the tofu cubes and a few pinches kosher salt. Turn on the heat to medium-high. Cook 5 to 6 minutes until lightly browned on the bottom.
  5. Flip the tofu: Briefly remove the pan from the heat to reduce spitting. Flip the tofu with chopsticks (the easiest method!) or tongs. Return the heat to medium-high and cook 5 to 6 minutes until browned. Remove the tofu to a bowl and set it aside.
  6. Stir fry the veggies: Add another 1 tablespoon oil to the skillet. Add the broccoli, pepper, and shiitake mushrooms and two pinches salt and cook 6 to 7 minutes until just starting to brown on edges, stirring occasionally. In the last minute, add 1 tablespoon water and allow the vegetables to steam.
  7. Turn down the heat to low. Add the green onion and ginger and cook 1 minute. Turn off the heat. Add the tofu and sauce and stir until the sauce thickens. Serve immediately. Store leftovers up to 3 days refrigerated.

  • Category: Stir Fry
  • Method: Stovetop
  • Cuisine: Vegan

Keywords: Tofu stir fry

More easy vegan dinner ideas

Love eating plant based? Here are a few more vegan dinner ideas to add to your repertoire:

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Vegetable Lasagna

Vegetable lasagna with layers of noodles, marinara sauce, roasted vegetables, and lots of cheese. You are going to love this classic vegetarian lasagna recipe! Vegetarian lasagna has always been one of my favorite meals. Big, thick pasta noodles, robus…

Vegetable lasagna with layers of noodles, marinara sauce, roasted vegetables, and lots of cheese. You are going to love this classic vegetarian lasagna recipe! Vegetarian lasagna has always been one of my favorite meals. Big, thick pasta noodles, robust marinara sauce, a variety of vegetables, and lots of cheese. What’s not to love? Serve with…

The post Vegetable Lasagna appeared first on Two Peas & Their Pod.

35+ Irresistible Vegetarian and Vegan Mushroom Recipes

This article is from Delicious Everyday.
Mushroom soup. Mushroom risotto. Mushroom pasta. Mushroom salad. This meaty, mighty vegetable takes the spotlight in this fantastic collection of mushroom recipes. And every recipe is vegetarian (and often vega…

This article is from Delicious Everyday.

Mushroom soup. Mushroom risotto. Mushroom pasta. Mushroom salad. This meaty, mighty vegetable takes the spotlight in this fantastic collection of mushroom recipes. And every recipe is vegetarian (and often vegan) friendly too! Mushrooms have always been one of my very favorite veggies! And for good reason. They have a special place in vegetarian cooking, as...

Read On →

This content is copyrighted protected by DeliciousEveryday.com.

©2017 Delicious Everyday.

All content in this feed (including photographs and text) are copyrighted to Delicious Everyday and may not be republished in part or full without written permission and appropriate credit. Please contact me for republication or syndication rights.

If you suspect copyright infringement please contact me.

tangy braised chickpeas

One of my most core cooking beliefs, cemented over 15 vegetarian years (that ended shortly before this site began) is that most, or at minimum, half of what we think we like about eating meat has absolutely nothing to do with meat, but the way…

One of my most core cooking beliefs, cemented over 15 vegetarian years (that ended shortly before this site began) is that most, or at minimum, half of what we think we like about eating meat has absolutely nothing to do with meat, but the way it’s prepared, from the salt-pepper char on a steak to the layers of flavors in a long braise. It’s this logic that led me to mushroom bourguignon and pate and even pizza beans, where the beans take the place of meat and pasta in a ziti-like dish. And it’s what led me to drop my jaw at the brilliance of Molly Yeh’s 2018 “brisket-braised chickpeas” (cozy braised chickpeas with squash), a brisket-free, vegan dish that uses the flavors you’d put in your favorite brisket braise but with chickpeas and vegetables. My sister had recently gone vegan, and the timing was perfect for our new year meal.

what you'll needcook the onionsadd the mushroomsadd broth

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Pizza Quinoa Stuffed Portabella Mushrooms

This Pizza Quinoa Stuffed Portabella Mushrooms recipe is perfect for Meatless Monday. Portabella mushrooms are stuffed with a pizza-flavored quinoa filling. Website Problems Were you trying to find something on my blog on Saturday and some strange,…

Pizza Quinoa Stuffed Portabella Mushrooms Recipe
This Pizza Quinoa Stuffed Portabella Mushrooms recipe is perfect for Meatless Monday. Portabella mushrooms are stuffed with a pizza-flavored quinoa filling. Website Problems Were you trying to find something on my blog on Saturday and some strange, completely different site was on here instead?