Creamy Chicken Stroganoff, Red Ranch Potato Salad & Amish Cake

Creamy Chicken Stroganoff

Prep Time 5 mins Cook Time 25 mins Total Time 30 mins

Creamy Chicken Stroganoff - tender chicken in a creamy mushroom sauce over egg noodles. Mix up the protein from classic beef stroganoff recipes.

Servings: 4

Ingredients

• 1 pound boneless skinless chicken breasts , cut into thin strips

• 1/4 cup flour

• 1/2 tsp salt

• 1/2 tsp black pepper

• 2 Tbls vegetable oil , divided

• 2 Tbls butter , divided

• 1 (8 oz) package mushrooms, thinly sliced (I used baby bellas)

• 3 cloves garlic , minced

• 2 tsp fresh thyme , chopped

• 1 cup chicken stock

• 1 Tbls flour

• 1 tsp dijon mustard

• 1/2 cup sour cream

• 1 Tbls fresh parsley , chopped

• salt and pepper to taste

• 8 oz egg noodles , cooked according to package directions

Instructions

1 Toss together 1/2 cup flour, chicken, salt and pepper until well coated.

2 In a large skillet heat 1 Tbls oil and 1 Tbls butter together over medium high heat. Add chicken and cook for 5-6 minutes, turning occasionally, until done. Remove from pan and cover to keep warm.

3 Add remaining butter and oil to the pan. Add mushrooms and cook for 5 minutes. Stir in garlic and thyme and cook until mushrooms are browned and garlic is soft. Sprinkle 1 Tbls of flour over the mushroom and stir until mushrooms are coated, and no white flour remains. Whisk in chicken stock and bring to a simmer. Cook for 2-3 minutes until it starts to thicken. Add chicken back to the pan and cook for 1 minute to make sure chicken is hot.

4 Remove from heat and stir in dijon mustard and sour cream. Season with salt and pepper.

5 Serve over cooked egg noodles. Garnish with fresh parsley.

Recipe Notes

Adpated from Cooking Light

RED RANCH POTATO SALAD

Makes 8 servings

2 pounds red potatoes, scrubbed clean and quartered

1 (16-ounce) container sour cream

1/2 cup mayonnaise

1 (1-ounce) package ranch dressing mix

1 1/4 cups crumbled fried bacon

1 1/2 cups shredded cheddar cheese

2 bunches green onions, thinly sliced

Place potatoes in large Dutch oven and cover with water. Bring to a boil over high heat, then turn heat down to medium and simmer 20 minutes or until potatoes are just fork-tender. Drain and allow potatoes to cool completely.

In a small bowl, whisk sour cream, mayonnaise and ranch dressing mix together until well-incorporated. Set aside.

Pour cooled potatoes into large serving bowl. Gently stir in bacon bits, cheddar cheese and green onion. Pour sour cream mixture over all and gently stir until well-coated.

Cover bowl with lid or plastic wrap and cool in refrigerator at least 2 hours before serving.

Per serving: 434 calories (73 percent from fat), 35 grams total fat (15 grams saturated), 72 milligrams cholesterol, 17 grams carbohydrates, 14 grams protein, 529 milligrams sodium, 3 grams dietary fiber.

Amish Cake

Prep Time 10 minsCook Time  Total Time55 mins

An easy, 1-bowl, 9x13 cake with that is extra moist. This Amish cake recipe has a butter, brown sugar & nut topping that bakes into the top of the cake.

Course: DessertCuisine: AmericanServings: 15 Calories: 400 kcal

Ingredients

• 1/2 cup butter softened

• 2 cups brown sugar packed

• 2 cups buttermilk

• 2 teaspoons baking soda

• 3 cups all-purpose flour

• 1 teaspoon vanilla extract

Nut Topping:

• 6 tablespoons butter softened

• 4 tablespoons milk

• 1 cup brown sugar packed

• 1/2 cup chopped pecans or walnuts

Instructions

1 Preheat the oven to 375 degrees.

2 In a large bowl, cream together the butter and sugar.

3 Add the buttermilk and baking soda. Mix well.

4 Add in the flour and vanilla. Mix until combined.

5 Bake at 375 degrees for 30 minutes or until the center bounces back when you touch it.

6 While the cake is baking, make the topping. In a bowl, combine the butter, milk, brown sugar and nuts. Mix well.

7 Spread this mixture all over the top of the warm cake.

8 Place under the broiler (turned to low) and bake for 1-3 minutes or until the nut topping is bubbling.

9 Remove from the oven and allow the cake to cool.

10 Serve warm alone, with whipped cream or with ice cream.