#65 :: 4-Step Chicken Marengo

This is the first recipe we've made so far that I don't really want to eat again. Jamie and Josh both seemed to like it well enough. I can't really say what I didn't like bout it really....just a little bland, too tomato-y maybe....I really can't put my finger on it. It just wasn't one of my favorites.

Ingredients

• 3 large chicken cutlets, sliced into thin paillards (slice while partially frozen)
• Kosher salt and freshly ground black pepper
• 1/2 cup all-purpose flour
• 3 tablespoons vegetable oil
• 1 medium sweet onion, sliced
• 1/2 pound mushrooms, sliced
• 1 yellow bell pepper, seeded and julienned
• 2 tablespoons tomato paste
• 1/2 cup white wine
• 1/2 cup beef broth
• 1 (14-ounce) can chopped tomatoes
  
• 1/2 tablespoon butter

Directions

Season the chicken with salt and pepper, to taste, and lightly dredge in flour. In a large saute pan, heat the oil over medium-high heat and add the chicken. Brown on both sides, until nicely golden, about 3 minutes per side. Remove from the pan and set aside on a plate. In the same pan, add more oil, if needed, along with the onion, mushrooms and peppers and saute until softened and fragrant, but not limp, about 5 minutes. Season with salt and pepper, to taste. Stir in the tomato paste and cook a few minutes to cook out the raw flavor. Turn up the heat, and add the wine/wine to deglaze the pan and let it reduce for 2 or 3 minutes. Add the beef broth and tomatoes. Once the mixture begins to bubble, add the browned paillards and any juices from the chicken and reduce the heat to a simmer. Cook until the chicken is warmed through, about 3 minutes. Turn the heat off and stir in the butter. Transfer to a serving platter and serve immediately.

Makes 4 servings

Recipe from Ten Dollar Dinners with Melissa D'arabian on Food Network

Star Rating: 3 out of 5 stars

#64 :: Pot Roast

Ahhh comfort food. This is a simple crock pot roast recipe. Over the past couple months I've discovered that I love cooking....but I also love how easy a crock pot night is! :) Today was a busy work day for me, so a crock pot dinner really helped! Unfortunately, I was so tired and worn out that I completely forgot to get a photo of all this before we ate it. Photo or not....try it, it was delicious!

Ingredients

• 1 (12-ounce) bag frozen onions

• 1 (8-ounce) bag frozen baby carrots

• 1 (8-ounce) package sliced mushrooms

• 1/2 pound small new potatoes, halved

• 4 pounds beef chuck roast, rinsed and patted dry

• Salt and pepper

• 2 tablespoons canola oil

• 1 (10.75-ounce) can condensed cream of celery soup

• 1 packet onion soup mix

• 1 cup low-sodium beef broth

• 1/4 cup steak sauce

Directions

Into a slow cooker, put the onions, carrots, mushrooms, and potatoes.

Season the roast with salt and pepper. In a large skillet over medium-high heat, brown the meat on all sides in oil. When it is browned, put it in the slow cooker on top of the vegetables.

In a small bowl, stir together the cream of celery soup, onion soup mix, beef broth, and steak sauce. Pour over top of roast. Cover and cook on high setting for 3 to 4 hours or low for 8 to 9 hours.

Makes 8 servings

Recipe from Semi-Homemade Cooking with Sandra Lee on Food Network

Star Rating: 5 out of 5 stars