Goulash

As a child, when it came to dinner, my mom had a knack of making a feast, from very little. This came from wondering each week, where the paycheck would come from and if there would be enough for the bills and groceries.

We always had a garden and when space did not allow, we were always welcome to Grandma's surplus, from her 1/2 acre garden. Tomatoes were always in abundance. I remember Mom making homemade Ketchup/Catsup/Katchup.... (however you spell it (Blech) it was not my favorite), she bottled salsa, whole tomatoes, and my favorite, was always....Stewed tomatoes.

Comfort food, is food I remember mom making, that no matter what I was doing, I'd change plans to be home for this. This dish is so very simple and very cost effective, great for those on a budget, and healthy (sorta).

Goulash

1 lb Ground beef

1 box of Mac & Cheese

1 Quart of Stewed Tomatoes 

Brown & Drain the Ground beef (I rinse my now to remove the grease) and return it to the pan. Boil & Drain the macaroni and add to the ground beef. Add the tomatoes and the cheese packet from the Mac & Cheese and stir until the cheese lumps are smooth.... You could use the Velveeta kind too just stir till creamy.

Sorry I don't have a pictures, It never lasts long enough to take one.

If you don't have home canned stewed tomatoes you can always use store bought ones, you'll just need 32 oz ish.... you can add more, if you like them.... this is a very forgiving recipe. We like to top ours with shredded Colby Jack cheese.

Super simple and very tasty!
Have fun cookin'
Cyndi

Bacon Wrapped Stuffed Sirloin

I have been pondering for quite some time as to the future of this blog. This has been a great resource for my friends and family to get recipes for outdoor cooking, or just cooking in general.

 

With starting this new Job, 3 years ago, my time has been consumed to the point that I have completely neglected my blog, to my followers I apologize, I will do my best and post new Ideas when I can. If you have suggestions or questions you would like addressed please let me know.

 

Last night I was inspired by the thin sliced steaks as I walked by the meat case at my local grocery store.

There were a couple of varieties, thin sliced rump, and sirloin.  Sirloin it is.

 

Note: Normally I purchase these thin slices when they make it to the discount bin, they make excellent jerky and I don’t have to cut them.

I have made a similar version of this before for a competition, and used a different stuffing, I like this one better, and it is much more simplistic.

 

Bacon Wrapped Stuffed Sirloin

1 16 oz. package of bacon

1 package thin sliced sirloin steaks (my pkg. had 5)
2 C. wild rice
2 cans of beef broth
2 beef bouillon cubes
4 tbsp. butter – you can use olive oil if you’d like.
1 tsp. salt
½ C. water
Season or Salt and pepper to taste.

Prepare your rice, place Rice, broth, bouillon, butter, water, in a pan bring to a boil, reduce the heat and let sit.  –if doing in a Dutch Oven once boiling let it boil for a few and remove from the heat – the Cast Iron will keep it warm and cooking. – When I prepare this I was at home and I used my rice cooker – just dumped it all it and pushed “Cook”.

Once your Rice is done now it’s time to prepare the meat…. Place the bacon (I started with 3 pieces) in an x type shape. Place your steak in the center of the bacon. Season the steak with Salt and pepper – and hey if you like other seasoning – have at it…..

Place ¼ C of Wild Rice in the center of the steak and bring the corners of the steaks in to cover the rice. So now you have a steak ball, begin wrapping the bacon, to the center of the ball. Once you have all the bacon ends wrapped to the center – you should have a “bacon wrapped” steak ball.

Tip: I secured mine with a piece of spaghetti, it holds everything together like a toothpick and cooks as the food does and you don’t have to worry about finding the toothpick

 

 

I placed this in my skillet and browned them for a bit…. With the ends of the bacon down first to cook and seal them – Let them crisp up so they stay sealed.  Then I placed them in the oven at 350° for 30-40 minutes till they reached 165°.

 I served them with the rest of the wild rice and some fresh cucumbers for a tasty late night dinner.  If you were feeling ambitions you could make gravy with the pan drippings and poured over the rice and meat…. It didn’t need it. It was plenty juicy without.  

 These can be made in a Dutch Oven instead of a skillet and done over coals. Start with a 12” oven with 10-12 briquettes under it to sear the bacon. Once the meat is seared and browned, move the DO and place 8 coals on the bottom and 16 on top. Same time and temp.

 Have fun cookin’

Cyndi

 

Be creative and add a cube of cheese or some fresh herbs to the center….

Smoked Brisket

Yesterday, in Utah it was our "Statehood" Day or the celebration of the day our state was accepted into the union (I stand corrected. A little rusty on my state history, I guess - Thank you - Jake) was founded by the Mormon Pioneers. Around here we call it Pioneer Days, Day of '47 - I am just grateful - I get the day off of work. Now granted I was the only member of my family that got the day off - the rest of them had to work. I decided to fix them a special dinner 'cause I had the time. 

Our local grocery store had a deal on Briskets .... OK so my daughter calls it the "cute girl discount" - the butcher was talking to me about the cuts they offered, then went in the back to see what he had, he came out with a $40 brisket and then promptly marked it down to $24. It pays to be friendly to your butcher. 

Here is what I did to make this little taste of heaven...

Smoked Brisket

Season brisket with your favorite seasoning.

Place brisket fat side up, on foil or in a foil pan (to collect the juices). 

Prepare 12-15 briquettes, place on the bottom grate of your Weber Kettle, for indirect heat.

Add to the briquettes,a few small pieces of your favorite fruit wood (I used apple).

Place the pan or foil w/meat on the top rack of your Weber Kettle. 

Put the lid on and walk away for an hour or so, when the smoke slows check to see if you need to add more briquettes (note only add 4-6 at a time any more will raise the heat too much and will end up burning your meat).

When the meat temps out at 180 degrees (F). 4-5 hours.

Pull an place in a pan with all the juices, cover with foil and let it sit. I like to place mine in the oven on warm (175 degrees) while I fix the rest of the meal.

Another option is after 3 hours pull from the grill and place in a pan with all the juices, cover with foil and place in the oven at 200 degrees for 3-4 hours, till the meat temps out at,at least 180 degrees. 

If you have leftovers - this makes a great sandwich the next day.

Have fun cookin' 

Cyndi

 

Apricot Chicken en Croûte

I wanted to make something different for Dinner tonight and I came across this recipe on the Campbell's kitchen it is an elegantly presented dish that is surprisingly easy to make. It features tender chicken, colorful vegetables and seasoned cream cheese baked in a golden, flaky puff pastry crust. Please see my notes at the end for my take on this recipe.

Apricot Chicken en Croûte

Egg wash

1 egg
1 tablespoon water

1 package (17.3 ounces) Puff Pastry Sheets, thawed
1/2 cup cream cheese, softened
2/3 cup apricot preserves
1/4 cup soy sauce
2 teaspoons minced fresh ginger root
1 egg yolk
1 small red pepper, thinly sliced (about 1 cup)
1 small green pepper, thinly sliced (about 1 cup)
8 skinless, boneless chicken breast halves (about 2 pounds)
1/2 cup Chicken Broth

Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork and set aside.

Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square. Cut into 4 (7-inch) squares. Repeat with the remaining pastry sheet.

Stir the cream cheese, 1/4 cup preserves, 1 tablespoon soy sauce, 1 teaspoon ginger root and egg yolk in a medium bowl.

Spread about 1 tablespoon cream cheese mixture on the bottom third of each pastry square. Top each with about 4 red and 4 green pepper strips, and 1 chicken breast. Brush the edges of the pastry with water. Fold 2 opposite sides of the pastry over the filling. Starting at the short side with the chicken, roll up like a jelly roll. Press the seams to seal. Place the pastries, seam-side down, onto a baking sheet. Brush the pastries with the egg mixture.

Bake for 20 minutes or until the chicken is cooked through and the pastry is golden brown. Let the pastries cool on the baking sheet on a wire rack for 5 minutes.

Heat the broth, remaining preserves, soy sauce and ginger root in a 1-quart saucepan over medium heat for 5 minutes or until the mixture is hot and bubbling, stirring occasionally. Serve the sauce with the chicken.

In a Dutch Oven:
Imagine sitting amongst the trees, listening to the stream as it rushes by, birds singing in the trees, with just you and your sweetheart….. as you sit down to this awesome meal just the 2 of you. You can picture the table with a fine linen tablecloth, candlesticks, and beautiful stemware…..  Ok so that’s not gonna happen. For most of us, there will be dogs barking, kids screaming, guys in the next campground over yelling, and you are just rushed to get a meal on the table…. but a girl can dream can’t she?

This would be a great meal to surprise your family with, it is not difficult to make and it looks pretty too.

Prepare as stated, placing  3 – 4 chicken packages in a 12” Dutch Oven place 19 coals on the top and 10 underneath and bake till a thermometer inserted into the chicken reads 165° and the pastry is golden brown.

For the sauce, prepare in a 5” Dutch Oven place over 8-10 coals

Adapted from Campbell's Kitchen, Apricot Chicken

So after making this and tasting it - here are a few of my own addition - the Cream Cheese mixture makes a great sauce also. My family wasn't sold on the broth mixture, they said it was too soy saucy... we tried both, the cream cheese mixture was our favorite.

When it came to the size of the Chicken the chicken breasts I bought were about the size of my hand, I cut them in half and still had to trim them to fit, Chicken tenders would be perfect.

These could be made smaller - bite size if you wanted to take the time. Either way this was pretty taste and I will probably make this again and maybe add some mushrooms or sprouts, this had an oriental flavor from the soy sauce and ginger, but not over powering (unless you use the sauce (my opinion)).

To make this healthier, use low sodium soy sauce, fat free or low fat cream cheese, and low fat sodium free chicken stock.

I would love to hear your thoughts on this recipe.

I hope your family enjoys this as much as mine did.
Have fun cookin'
Cyndi

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DUTCH OVEN CURRY

To make this a truly international affair, let me tell you I have never tried curry before I have seen it and frankly been terrified to try it, I am not a big fan of "Spicy" food but, after making this dish - all I can say is DANG, this was awesome.... The curry that is found in this dish is an Asian curry that is not too hot, and for wimps like me it was perfect. 

Dutch Oven Curry

Large cast iron skillet                                                  

1-2 lbs. chicken, or beef, or shrimp cut into cubes or pieces                                

Olive Oil or butter                                                             

1 cup carrots, sliced

1 cup celery, sliced

1-2 cups water as needed

1 large onion, chopped   

1 red or green bell pepper, chopped         

1 1/2 cups diced potatoes (par-boiled)

S&B Golden Curry Sauce Mix (we used one that was Mild to Medium)

4 cups cooked rice or noodles

Stir-fry meat in oil or butter about 3 minutes while stirring occasionally. 

Add onions and pepper and sauté.

Add rest of vegetables and water and bring to a boil. Reduce heat, cover and simmer until meat and vegetables are tender, about 10 minutes.

The Curry in this is in a block about 5" by 2" it is found in the grocery store with the Asian food, and it come in different degrees of spicy, so if your taste buds are wanting a little kick, pick up a hotter curry mix. 

Some other notes on this - we used precooked cubed chicken and pre-cooked shrimp (frozen), if you do this skip the first step and add them in at the end and just warm them up. 

What a great change up in your camping menu's,or at home, quick easy and delicious.

Have fun cookin'
Cyndi

Note - I made this at the RV show 1 week later and this time I did not mix in the Rice I put the Curry over the top, looked very nice. 

Some of my thoughts on this recipe -  the 2nd go around... This time we did not have precooked chicken, so I began by simply frying up the cubed chicken and went from there.  Bill's recipe called for par boiled potatoes, I have been taught that root vegetable usually take about the same amount of time to cook,as long as they are cut, roughly, to the same size so  we were using raw carrots, I would not have had any issues using raw potatoes, because they would have cooked in the same amount of time, again this is a new found dish that is quite yummy, that I will certainly make again for my family. 
Cyndi

BAKIN' BILL'S TRAIL STEW

This is another recipe I prepared at the Utah Boat Show. What a great opportunity to see friends old and new. I enjoy sharing with people what can be done in their Cast Iron pot whether they cook it indoor or out. This is great stew, that is again, quick and easy and delicious.

Bakin' Bill's Trail Stew

1-2 lbs stew meat - (for the demonstration we used Bison and Lamb chops)                                                      

6 potatoes cut into chunks                                        

1 cup baby carrots                                                     

1 cup celery, cut into 1-in pieces                                

1 onion, chopped

1 package beef stew mix

1 package beef & herb gravy mix

salt & pepper, to taste

water

Place meat in 12-inch Dutch oven with enough water to cover the meat.

Place on lid and heat until the beef is tender.

Add potatoes, carrots, celery and onion, and cook until potatoes and carrots are tender.  Add gravy and stew mixes and stir to mix well.

You may want to add more water. Simmer about 10 more minutes.

Servings: 6-8

Again this was a great quick and very hearty meal, the only thing (I thought) it was missing was a side of biscuits...

Have fun cookin' 

Cyndi

KIELBASA SKILLET

This weekend at the Utah Boat show, I had the opportunity of demonstrating 3 dutch oven dishes, I will share these in 3 separate posts for the easy of looking up later. I don't have pictures with them yet, Bakin' Bill Johnson was the photographer, as soon as I can get them I will post them on here.

I have to say this is one of the 1st recipes I prepared with Bill, at a demonstration, and I guess I don't remember it being as good as it was this time, WOW, what a great dish, and pretty inexpensive also. Great for camping or just a quick skillet meal at home. 

(A great, hearty supper, on even the kids will like)      

8-10 medium size red potatoes cut into chunks - (speeds up things if these are pre-cooked (Parboiled))       

1 lb kielbasa links, sliced                                           

1 sliced onion                                                            

1 sliced green or red bell pepper                               

2 tablespoons olive oil                                               

1 teaspoon oregano

1 teaspoon basil

1/2 teaspoon salt

1/2 teaspoon black pepper

1/3 cup water

1 - 1 1/2 cups shredded cheese - (This is optional... but who doesn't like cheese)

In 10 or 12-inch Dutch oven, brown potatoes, kielbasa, onion and peppers in oil.  Add seasonings.  Add water.  Bring to a boil. 

Cover and cook for 15-20 minutes on low.  Stir occasionally to avoid sticking.

Uncover, put cheese on top. 

Simmer until cheese is melted.

Recipe by Bakin' Bill Johnson

Some thoughts if you want to try this recipe out camping, take a few minutes at home before you leave, slice up your Kielbasa, and veggies, and put them in little Ziploc type baggies and then put them all in a gallon Ziploc bag to put into your cooler, then when you are ready to prepare your meal you only have to open your cooler once, keeping things colder longer. 

Hope you'll give this recipe a try and...

Have fun cookin'

Cyndi

Greek Food Goodness

I have come to the conclusion that life will not slow down no matter how much I wish for it. Most days I feel like I am stuck in the fast lane, with no exit in site. When my husband suggested that we host a Super Bowl party, just a week and a half after helping our friends decorate for their wedding and cooking all the meat for it also, I got a bit frazzled. And well.....I could just keep going, on about things that have to get done, but life just doesn't stop.   So back the the Super Bowl Party, with the holidays finally over, I just couldn't bring myself to cook another turkey or ham. I was racking my brain, what is a good group food?  Souvlaki! a few years back I came across a really yummy recipe and
is great for Chicken, Pork or Beef. My favorite being Chicken.

Souvlaki

6 lbs Chicken (pork or beef is good too) cut into 1 inch cubes
1-1/2 C Olive Oil
1/4 C Lemon Juice
2 Tablespoons Oregano
2 Teaspoons Salt
1 1/2 Tablespoons Black Pepper
4 Teaspoons Garlic Powder
4 Teaspoons Cavendars seasoning

Combine all ingredients, pour over meat and let marinate for 24 hours.
If you are using bamboo skewers, soak them in water for 30 minutes and weigh them down with a pot or pan to make sure they stay immersed.
To prepare skewer the meat and if you choose you can alternate with veggies.
Veggie suggestions - Zucchini, yellow squash, bell peppers, cherry tomatoes, mushrooms, onions.
Grill over high heat for 8 minutes or till meat is done turning once.

If you can't find Cavenders Seasoning in your local store, please click the link to order online. This seasoning is amazing, check out their web site for more recipes.

Tzatziki Sauce

1/2 C Cucumber, peeled, seeded and shredded
1/2 C Plain Low-fat Yogurt or Greek yogurt (Thicker)
1 Tablespoon Lemon Juice
1/4 Teaspoon Salt
1 Clove Garlic Minced
Combine ingredients, stirring well. Serve with the Souvlaki.

Lemon Rice

This is for regular rice, it doesn't work so well with instant rice. 
2 Cans Chicken Broth
1 Can Rice
1 -1/2 cubes of Butter
Bring the broth to a boil, add 1 cube of butter, and the rice, cover, lower the heat and simmer for 15-20 minutes. Remove from the heat add 1/2 cube butter, Cavenders seasoning, lemon juice and salt and pepper to taste.

This was our Super Bowl fair. I hope you will give these recipes a try and...
Have fun cookin'
Cyndi

Meatball Monkey Bread

Sorry for the hiccup – My laptop took a dive and had to spend some time at the PC Doctors – but we are back up and running now and as promised – here is part 2 of the Meatball story - So after I made the meatball sliders for dinner the other night – I had to hide a bowl of meatballs from my family so I could make this dish.

Note: On the Meatballs recipe. When making them to freeze, I prefer, not to add the glaze (the ketchup, brown sugar and cider vinegar) – so just in their naked state.  I only use the glaze when I make it into the Meatloaf.

So onto the Meatball Monkey bread – As stated I had seen it somewhere and it intrigued me, I have a friend who wrote a blog about cooking for 365 in a Dutch Oven and she posted this one when her oven recently went out and she pulled out her Dutch Oven to fix a meal for her family. Dutch Oven Madness - she is quite the inspiration! Up on seeing her post I thought – I want to put a spin on mine, to see what I could come up with.

This was a weeknight – one that was snowy, and after working all day plus a treacherous commute home, I was in a hurry to get dinner on the table so I could sit and unwind. So I did not make my roll dough from scratch – I just used Rhodes Rolls – I called home about 3:30 and had my daughter pull them out of the freezer and let them start to thaw.  – But if you have the time and want to try your hand at making rolls from scratch – try this recipe Rolls

I went to my fridge to see what I had to put in with my meatballs – I had some left over shredded cheese (pizza blend) from my Sourdough Pizza the other night , My friend used pepperoni, I didn’t have any left – But I had some mushrooms, I sautéed them up with some garlic and onions, then I started to assemble. I did not get too creative just because I was too tired. - but as you read on I'll give you a few creative spins on this, with the hope you will come up with some of your own too.

Meatball Monkey Bread

20 Rhodes Dinner Rolls (9" X 13" X 2" pan = 12 - 16 Texas Rolls or 16-20 Dinner Rolls.)
20 Meatballs – either homemade or frozen
2-3 tablespoons of melted butter
Mrs. Dash – Garlic and Herb
Parmesan Cheese

Filling – whatever sounds good…Here are a few wild thoughts I had – if you made your own meatballs and used ground chicken you could add some parmesan cheese and some garlic and dip in Alfredo sauce. You could sauté some peppers, onions and mushrooms, with regular meatballs and dip in au jus for a French dip variety. A Mexican variety, sprinkle a little taco seasoning or salsa in with your meatball and use a pepper jack cheese and dip in sour cream or guacamole. Ok – one more – Plain ol’ meatballs and dip in BBQ sauce.  – Let your imagination run wild – there are many combinations that you can make.

My filling was just the Meatball and the cheese – and because not every member of my family likes mushrooms I just put them on the top of mine after they were baked. But if you are fans you could put them right in with your meatball and cheese.

To assemble – Roll the dough out on a lightly floured surface, into a circle. Place a small (‘bout a teaspoon) amount of cheese on the dough; place the meatball in the center, bring the dough up and around the meatball and cheese and seal in all the goodness. Place all inside a greased pan and brush with melted butter and sprinkle with Mrs. Dash and Parmesan cheese.

Bake @ 375° for 20-25 minutes until the y are golden brown and a slight tap produces a hollow sound.

We dipped ours in leftover Pizza sauce but you can dip them in what ever you like - I think my son was using Ranch dressing....

Now those of you that have read my blog know that I always state, that if you can cook it in a 9x13x2, pan you can cook it in a 12” Dutch Oven- So I am giving you directions to make this in a 9x13x2 pan – but I did mine in my 12” flat bottom Dutch Oven – in my oven @ home – but can easily be done over briquettes. - for a 9x13x2 just place in rows instead of a ring.

If you want to make this in your Dutch Oven with Briquettes - 9 briquettes on the bottom and 18 on top.

Have Fun Cookin’
Cyndi

The Ever Versatile ...... Meatloaf / Meatballs

The Ever Versatile ......

Meatloaf / Meatballs 

1 Tbsp. vegetable oil

1 onion, chopped fine

2 garlic cloves, minced

3/4 tsp dried thyme

Adjust oven rack to the middle position and heat the oven to 350°. Heat the oil in an 8-inch non-stick skillet over medium-high heat until shimmering. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and thyme and cook until fragrant, about 15 seconds. Set aside to cool for 5 minutes.

1/2 cup ketchup

1/4 cup packed light brown sugar

4 tsp cider vinegar

Meanwhile, mix together the ketchup, brown sugar, and vinegar and set aside.

3 large eggs

1/2 cup milk, plus extra as needed

2 tsp mustard

2 tsp Worcestershire

1 tsp salt

1/2 tsp pepper

1/4 tsp Tabasco sauce®

3 lbs meatloaf mix (1 lb hamburger + 1 lb ground pork + 1 lb ground turkey)

11/2 sleeve crushed saltine crackers

1/3 cup minced fresh parsley

In a separate bowl, mix the eggs, milk, mustard, Worcestershire, salt, pepper and Tabasco together.

Mix the meatloaf mix, crackers, parsley, sautéed onion mixture, and egg mixture until evenly blended and the mixture doesn't stick to the bowl (if the mixture sticks, add additional milk, a tablespoon at a time, until it no longer sticks).

Turn the meat mixture onto the foil-lined baking sheet and shape into a 9 by 5-inch loaf. Brush with half of the ketchup mixture. Bake the loaf for 45 minutes.

Brush the loaf with the remaining ketchup mixture and continue to bake until the center of the loaf measures 160° on an instant-read thermometer, about 15 minutes. Let cool for 20 minutes before slicing and serving.

This is my go to recipe for Meatloaf / Meatballs. I grew up learning to clean out the fridge to make meatloaf, Mom used to use everything from rice to potato chips as the binder in her meatloaf and over the years I have tried her method as well as bread crumbs- and I have found that my family and I prefer saltines.

Meatloaf is great the first night you make it and it makes great sandwiches the next day. I like to also use this recipe and make meatballs. There are 101 different ways to use meatballs, add them to soup, make sandwiches, on pasta, Swedish meatballs, meatballs and marinara, meatballs in bbq sauce (or Ketchup and Grape jelly), meatball sliders, meatball subs….I could keep going, this is a very versatile recipe.

This is part of a 2 part post – Tonight I made this recipe and made it into 108 mini meatballs – for 2 reasons – one for dinner tonight we are having mini meatball sliders, and probably Friday night I will use the leftovers and make "Meatball Monkey Bread". I heard or saw someone talk about it and I thought hmmmm … I wanna try that…. So that post will come later. So for tonight here is my "go to" meatloaf recipe – adapted from America’s Test Kitchens.

Have fun cookin’  

Cyndi

Mediterranean Chicken

So I really need to get a grip on my day to day aspects, so I can blog more than once a month... Sorry all.

So the other day while shopping, saw this new product and it sounded intriguing, Swanson’s ® Flavor boost – 100% natural concentrated broth - and I had a coupon so I thought I’d give it a try. I took the recipe on the back of the box and tweaked it Cyndi style – I hope you’ll like it. I sure did…

Mediterranean Chicken

2 tablespoons olive oil 

1 tablespoon butter
2 skinless, boneless chicken breast halves, cut into bite size pieces 
1 package (8 ounces) sliced fresh mushrooms (about 2 1/4 cups) 
1 clove garlic, minced – I used the bottled pre minced – It’s easier
1 pint grape tomatoes (about 2 1/2 cups) 
3 green onions, thinly sliced (about 1/3 cup) 

1 small green peppers

2 tablespoons fresh basil – thinly sliced
3 packets Swanson® Flavor Boost™ Concentrated Chicken Broth 
2 tablespoons water 

Salt and Pepper to taste

Feta cheese

Rigatoni pasta

Prepare pasta to package directions – drain and set aside.

Heat 1 tablespoon oil in a 12-inch skillet (I like my cast iron) over medium-high heat, add the chicken and cook until well browned, stirring often.  Remove the chicken from the skillet.

Heat the remaining oil in the skillet over medium heat.  Add the mushrooms and cook until tender, stirring occasionally.

Add the garlic, tomatoes, peppers and onions to the skillet; cook and stir for 1 minute.  Return the chicken to the skillet, season with salt and pepper to taste , stir in 1 tablespoon of basil.  Stir in the Flavor Boost and water; toss with pasta. Serve; topped with feta and remaining basil.

I served this to my family with bread sticks, a very healthy dish; I can picture this with chopped zucchini and maybe some olives also.

I hope you enjoy this as much as I did.

Have fun cookin’

Cyndi