Five-Star Meals From Your Kitchen

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Four-Cheese Potato-Stuffed Mushrooms

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Pan Sautéed Chicken with Vegetables and Herbs

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Butternut Squash Soup with Sage

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Butter and Herb Salmon Cakes

In the restaurant world, professional chefs can afford to spend hours on their culinary creations. When they come home after a long day, however, even the most passionate cooks tend to relish a few cooking shortcuts. From simple recipes to pantry essentials, there are a variety of tips and tricks that home cooks can add to their repertoire, too.

Timesaving products, such as prepared stock and mashed potatoes, allow home cooks to replicate restaurant-quality dishes without spending all day over a hot stove. Here are a few recipes that are easy to prepare, but rich with flavor.

For an elegant main course, try Pan Sautéed Chicken with Vegetables and Herbs. This moist, flavorful dish gets its richness from Swanson chicken stock. Or trade in the traditional salmon filet for savory Butter and Herb Salmon Cakes. Made with cayenne, tarragon, garlic and Idahoan Butter and Herb Mashed Potatoes, these cakes are a cinch to prepare, but friends and family will think you ordered in.

Butternut Squash Soup with Sage is a show-stopping first course that is accented with the flavors of sweet apples and sage.

For an appetizer that will please a crowd, try Four-Cheese Potato-Stuffed Mushrooms.

Pan Sautéed Chicken with Vegetables and Herbs

Preparation time: 20 minutes; cooking time: 1 hour; makes 4 servings

1/8 teaspoon ground black pepper

1/8 teaspoon paprika

2 tablespoons all-purpose flour

2 tablespoons olive oil

4 bone-in chicken breast halves

2 small red onions, cut into quarters

1 pound new potatoes, cut into quarters

8 ounces fresh whole baby carrots (about 16), green tops trimmed to 1 inch

1-1/2 cups Swanson chicken stock

3 tablespoons lemon juice

1 tablespoon chopped fresh oregano leaves

1 tablespoon chopped fresh thyme leaves

Heat oven to 350 degrees. Combine black pepper, paprika and flour in small bowl. Coat chicken with flour mixture.

Heat the oil in 12-inch, oven-safe skillet over medium-high heat. Add chicken and cook until it’s well browned on all sides. Remove chicken from skillet.

Add onions and potatoes to skillet and cook for 5 minutes. Add carrots, stock, lemon juice and oregano and heat to a boil. Return the chicken to the skillet. Cover the skillet.

Bake at 350 degrees for 20 minutes. Uncover the skillet and bake for 15 minutes or until the chicken is cooked through and the vegetables are tender. Sprinkle with the thyme.

Butternut Squash Soup with Sage

Preparation time: 20 minutes; cooking time: 25 minutes; makes 4 servings

1 tablespoon vegetable oil

2-1/2 pounds butternut squash, peeled and seeded and cut into 1-inch cubes

2 medium Granny Smith apples, cored and sliced

1 large onion, chopped

1 tablespoon sugar

1 teaspoon ground coriander

1/4 teaspoon cayenne pepper

3 cups Swanson chicken broth (regular, Natural Goodness or Certified Organic)

1 tablespoon butter OR margarine

12 fresh sage leaves

Heat oil in saucepot over medium heat. Add squash, apples and onion and cook until almost tender. Stir in sugar, coriander and cayenne pepper. Cook and stir 2 minutes.

Add broth. Heat to a boil. Cook over low heat 10 minutes or until squash is tender.

Place cooked squash mixture in food processor, using a slotted spoon. Cover and blend until smooth, adding enough cooking liquid to make soup of desired consistency.

Heat butter in small skillet. Add sage and cook until crisp. Remove and drain on paper towels. Reserve butter in skillet. Divide soup among 4 bowls. Drizzle each with sage butter and garnish with fried sage leaves.

Butter and Herb Salmon Cakes

Preparation time: 15 minutes; cooking time: 15 minutes; makes 6 servings

4 cups water

1-1/2 lemons

1, 10- to 12-ounce salmon filet

1/3 cup celery, finely diced

1/3 cup onion, finely diced

3 teaspoons mayonnaise

Pinch of cayenne pepper

3/4 teaspoon tarragon

1/2 teaspoon garlic

1/4 teaspoon dry mustard

1/2 teaspoon salt

1/2 teaspoon black pepper

1, 4-ounce pouch Idahoan Butter and Herb Mashed Potatoes, dry

Canola oil

In a medium pot, boil 4 cups water with the juice of the lemons, placing one lemon half in the water. Reduce heat to a simmering boil. Poach salmon filet in water by cooking, covered, for 7 to 10 minutes, or until done. Remove with spatula. Set aside to cool.

When salmon is cool, combine with celery, onion, mayonnaise, cayenne, tarragon, garlic, dry mustard, salt and black pepper in large bowl and mix well. Add dry potatoes slowly while mixing until everything is moist.

Form patties and cook in preheated canola oil in a large skillet on medium-high heat until both sides are brown (3 minutes per side).

Serve hot.

Four-Cheese Potato-Stuffed Mushrooms

Preparation time: 15 minutes; cooking time: 15 minutes; makes 12 servings

1, 4-ounce package Idahoan Four Cheese Mashed Potatoes

12 large mushrooms or 18 medium mushrooms

3 tablespoons butter, margarine or olive oil

3 tablespoons chopped chives

3/4 teaspoon salt

Preheat oven to 450 degrees.

Prepare potatoes as package directs.

Remove stems from mushrooms; chop stems and set aside. Carefully scoop out center of each mushroom cap with a spoon, leaving 1/2-inch shell.

Melt butter in 10-inch skillet over medium heat. Add chopped mushroom stems and cook 3 minutes or until tender. Remove from heat and stir in mashed potatoes, 2 tablespoons chives and salt.

Fill each mushroom cap with potato mixture, mounding it slightly. Bake 10 minutes or until potatoes are lightly golden. Sprinkle mushrooms with remaining 1 tablespoon chives.

For more easy entertaining recipes, visit www.swansonstock.com and www.idahoan.com.

All materials courtesy of: Idahoan Foods / Swanson Broth

From Family Features

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