You may have noticed things a little quieter than normal around here lately.
If this was some other blog I might start typing that the reason why it has been quite is because I a.) have a cookbook deal and major deadlines 2.) am traveling near and far eating tons of AH-mazing food c.) that I am knee deep in wedding plans and the big day is days away or 4.) that I just had a baby and haven’t slept in weeks.
And if this was some other blog I wouldn’t even be mentioning these things because, well, that’s what THEY (whoever they are) say you should never do on your blog, write a lengthy blog post as to why you have been MIA.
But this isn’t some other blog. And none of those reasons apply.
This is my blog and if I was totally being honest with you (which I always am!) as to why I haven’t blogged as much in the past month (ok maybe even months) as I normally do, my answer would be the following: computer problems for weeks on end, Eric having to borrow my camera for a project, that I have been busy with boring normal day to day work/chores/errands, or quite frankly that I have just been a big slacker.
But the fact is, I have totally, utterly missed this little corner of the internet that I can call all my own! And I am so excited to be back on track (and refocused) and to being fully immersed in blogging (and all that goes with it)!
Coming at ya soon (some of my favorite ‘series/themed weeks’ just in time for the summer!); my annual S’more’s Week, Ice Cream Week, Kids in the Kitchen series, and a few other new things and of course lots of tasty recipes.
But first, a modern twist on an old classic! One of our favorite meals is Beef Stroganoff but I always enjoy trying classic recipes with a new spin. Paprika Chicken Stroganoff, hearty yet humble. A perfect comfort meal.
Paprika Chicken Stroganoff
Prep Time: 15-20 minutes Cook Time: 20-25 minutes Serves: 4-6
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1/2 tablespoon sweet paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons all-purpose flour
2 tablespoons olive oil, plus more as needed
1 medium yellow onion, diced
1 (8 ounce) package white button mushrooms, sliced
2 cloves garlic, finely minced
1 1/2 cups low-sodium chicken broth
1 tablespoon tomato paste
1/2 cup plain Greek yogurt
Hot, cooked egg noodles, for serving
Fresh, chopped parsley for garnish
In a medium bowl combine the flour, paprika, salt and black pepper. Add in the cubed chicken and toss to coat.
Heat the olive oil in a large 12-inch nonstick skillet over medium-high heat. Add the chicken in a single layer and cook until golden brown on each side, turning occasionally, about 5-6 minutes. Remove chicken from the pan onto a plate and set aside.
Add additional oil to the pan, if needed, and stir in the onions and mushrooms. Saute the mixture, stirring occasionally and scraping up the browned bits from the chicken, until the onion is translucent and the mushrooms are browned, about 5 minutes. Add the garlic and cook for another minute.
Pour in 1/2 cup of the chicken broth and deglaze the pan by scraping up any bits from the bottom. Stir in the tomato paste, whisking to combine. Add the rest of the chicken broth, stirring well.
Add the chicken back into the skillet and simmer the mixture over medium-low to medium heat, until the chicken is cooked through and the sauce thickens slightly, about 5-6 minutes. Stir in the yogurt and cook for about 2-3 minutes longer.
Serve over hot noodles and garnish with fresh parsley, if desired.