Cheesy California Chowder

From my kitchen...Paula

4 Tbsp. Unsalted butter

1 medium onion, diced

4 Tbsp. All-purpose flour

4 cups unsalted chicken broth

1 cup half & half

1 tsp. Salt

1/2 tsp. Thyme

1/2 tsp. Fresh ground pepper

1/2 tsp. Calendar’s Greek seasoning

1/2 tsp. McCormick’s Chipotle & Roasted Garlic Seasoning

2-12 oz. pkg. microwaveable vegetables (broccoli, Carrots, Cauliflower) from Publix (microwave 4 minutes) 

2 cups shredded Mexican blend cheese (I use Sargento’s)

In stockpot, melt butter over medium heat. Add diced onion & cook 5 minutes. Whisk in flour & cook 1 minute. Add broth, half & half and seasonings. Whisk until combined, bring to boil. Reduce to simmer & cook 10 minutes, covered. 

While broth is simmering, cook veggies in microwave. Cut baby carrots into thirds & larger pieces of broccoli & cauliflower into bite size pieces. 

Add to soup with cheese. Stir & heat through until cheese melts. 

Creamy Spinach & Mushrooms Chicken

 

Creamy Spinach and Mushrooms Chicken

Delicious and fast to cook chicken recipe, made with spinach and mushrooms. This recipe happens to be low carb and gluten free too. 

Course Main Course

Cuisine Mediterranean

Keyword chicken, chicken dinner, chicken spinach mushrooms, creamy chicken, gluten free chicken recipe, Keto, Low Carb, skillet chicken, spinach chicken

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Servings 4 people

Calories 797kcal

Author Sonila

Ingredients

• 4 chicken breasts
• 1 medium yellow onion
• 4 tbsps ghee you can use butter too
• 8 oz mushrooms
• 6 oz spinach
• 6 oz parmesan cheese shredded or grated
• 1 cup heavy cream
• 2 garlic cloves
• Salt/pepper/paprika to taste

Instructions

• If chicken breasts are too thick, slice them in the middle. Fry chicken breast in a deep skillet in ghee. Keep heat in medium so chicken doesn't get burned. Fry for about 3-4 minutes. Sprinkle with salt, pepper and paprika. 
• Flip chicken to the other side. Sprinkle again with salt, pepper and paprika. Go slow on salt, you can always add more later. We'll use parmesan cheese for this recipe, which is very salty so you don't want to have made the chicken too salty already. Keep cooking for another 3-4 minutes. You want to make sure chicken is thoroughly cooked and not pink in the middle. 
• Once chicken is cooked, remove from skillet and place in a plate. Keep it covered for a little bit. 
• Use the remaining ghee in the same skillet. Add finely chopped onion, minced garlic and sliced mushrooms. Sautee all the veggies together until mushrooms are soft. 
• Add spinach and continue stirring occasionally until all the spinach welts. Its volume will go down by 3-4 fold. 
• Add heavy cream, mix well and once it starts simmering then add parmesan cheese. 
• Finally, return chicken back to the skillet and turn the heat on low. Let the whole thing simmer for few minutes on low while you set up the table and warm up the side dish of choice. 
  I served with light brown rice & Sautéed Green Beans.  
  Sautéed Garlic Green Beans12 oz. pkg. microwaveable whole green beans2 Tbsp. Butter1 Tbsp. Olive oil1/2 tsp. Kosher salt1/2 tsp. Fresh ground pepper1/2 tsp. Minced garlic
  Pierce bag & microwave beans for 2-3 minutes. Heat butter & olive oil in medium skillet over medium high heat. Add beans & seasonings & cook 3-4 minutes, tossing occasionally.