BHG Delish Dish

Stirring Up Ideas In The Kitchen

herbs

Instead of going out to eat this Valentine’s Day, switch things up by staying in for a romantic dinner for two. I promise that after you take one look at this menu, cozying up by the fire and enjoying a glass (or two) of red wine is just the special occasion you’ve been waiting for.

Since Valentine’s Day only comes once a year, why not go all out on the meal? Half Baked Harvest‘s Surf and Turf: Steak and Lobster dinner follows this advice to a ‘T’. Paired with a spicy roasted garlic chimichurri butter, this recipe will have you reaching for seconds in no time.

Recommended Wine Pairing: Pinot Noir or a full-bodied Chardonnay. For more information about food and wine pairing refer to Better Homes and Gardens wine guide.

 

Keep to the classics! I can’t think of a more time-honored combination than steak and mashed potatoes. Creme de la Crumb‘s Slow Cooker Buttery Garlic Herb Mashed Potatoes gives regular potatoes a run for their money.

 

Get in your daily greens with this Lemon Parmesan Asparagus recipe by Damn Delicious. Lemon, Parmesan, olive oil, and sauteed asparagus, what’s not to love?

 

It isn’t Valentine’s Day without dessert! Thomas Keller’s Chocolate Souffle (courtesy of Seasons and Suppers) is the chocolate treat you’ve been dreaming of.

 

I hope your Valentine’s Day is filled with lots of love, a bouquet of roses, and a box chocolates!

xxmadison


Well, hello! I am Julia from the food blog JuliasAlbum.com (you can also find me on PINTEREST), and I just made these amazing Chicken Thighs with Creamy Mushroom Sauce – a super easy recipe – perfect for busy weeknights! It takes only 35 minutes from start to finish, and you’ll love moist and juicy chicken thighs (with crispy skin!) infused with herbal flavors in a creamy deliciousness! To make this chicken dinner, I followed this recipe on Better Homes & Gardens!

Baked chicken thighs with three herb creamy mushroom sauce

I’ve made 2 small changes. First, I doubled the creamy sauce. And, second, I made this recipe gluten free by using gluten free flour (the recipe calls for only 1 tablespoon of flour).

creamy mushrooms with baked chicken thighs, easy weeknight dinner recipe

The recipe is made in just a few simple steps. First, brown the chicken thighs, the skin side down, in a skillet, until golden brown:

browning chicken thighs in a skillet

Then, remove the chicken from the skillet, and cook the mushrooms, in the same skillet:

cooking mushrooms in a skillet

Add the rest of the ingredients to the mushrooms to make the delicious creamy sauce (while the chicken thighs are baked in the oven):

creamy mushroom sauce with herbs and mustard

Spoon the sauce over the chicken (after it’s been completely cooked through in the oven), and your dish is ready!

baked chicken thighs with creamy mushroom sauce and herbs

CLICK HERE TO GET THE FULL RECIPE

And, here are the changes I made to the original BHG recipe:

- I used only 4 chicken thighs and kept the amounts of the sauce ingredients the same. So, if I were to make 8 chicken thighs, I would double the sauce!

- When it was time to bake the chicken, I transferred chicken thighs to foil-lined baking pan and baked the chicken like that (not in the skillet). In the mean time, while chicken was baking in the oven, I made the mushroom sauce in the same skillet where I first browned the chicken – it definitely saved me a lot of time, and made it a truly 30-minute dinner!

- Finally, I made this recipe gluten free by using gluten free flour (the recipe calls for only 1 tablespoon of flour – the flour is needed just to thicken the sauce).

Three Herb Chicken and Mushrooms
Three Herb Chicken and Mushrooms
Three Herb Chicken and Mushrooms


Hello! Erin from The Forest Feast here, with an easy appetizer idea. I have oodles of mint in my garden right now, so I whipped up some Mint Pesto inspired by this BHG Homemade Pesto recipe. I used mint instead of basil for a fresh spring taste, and pepitas (toasted pumpkin seeds) instead of pine nuts because they are nutrient rich and much less expensive. This mint pesto is also great on pasta!

Mint Pesto Crostini
Ingredients
  • 1 bunch (about 1 cup  firmly packed) fresh mint leaves
  • 1/4 cup  grated Parmesan or Romano cheese
  • 1/4 cup  piepitas (toasted pumpkin seeds)
  • 5T  olive oil

Blend all ingredients in a food processor until smooth. Set this pesto aside. Toast several slices of baguette and toast on a baking sheet in the oven until golden brown (approx 3 minutes under the broiler). While bread is still warm, spread a heaping teaspoon of cream cheese on each slice. Top that with a spoonful of the mint pesto, and garnish each with a couple pepitas. Serve warm or at room temperature.

The Forest Feast is a blog by Erin Gleeson full of simple, colorful vegetable based recipes with photos and watercolor illustration. After working for many years as a food photographer in NYC, Erin moved to a cabin in the woods where she is currently working on The Forest Feast cookbook. Follow Erin on Twitter and  Instagram, @theforestfeast.


Seasons greetings, everyone! Jessica Christensen, senior editor with Better Homes and Gardens special interest titles here to welcome you to December—the busiest baking time of the year. I love baking during the holidays (and any time, really) but with my 9-month-old son demanding the majority of my time this year, my baking is going to be more structured and organized—as in make-ahead everything!

Which leads me to last weekend. When my son’s nap time rolled around, I set to work on a batch of rolls to freeze for Christmas dinner. My choice: Feather Rolls, a time-tested recipe from our BH&G archives. Like the name implies, these rolls are soft, tender, and light as a feather (thanks to the secret ingredient of mashed potato!).

However, since I don’t eat dairy products (long story), I had to find a substitute for the butter. My solution to that problem: Earth Balance margarine, the best non-dairy, high-fat margarine on the market for baking. It contains 100 calories per tablespoon, just like butter, so it behaves in much the same way. It’s also free of hydrogenated oils, which is not true of most margarines.The dough came together beautifully—made from flour, sugar, margarine, mashed potato, water, salt, and yeast. Once the ingredients were mixed together, it was a simple matter of kneading the dough until it formed a smooth ball.

Now here’s a big perk of the Feather Rolls recipe—the dough can rise in the refrigerator for 2 to 24 hours. So when I got completely distracted for the rest of the day playing an endless game of peekaboo, it was no big deal. The next day I turned the dough out, cut it into 16 pieces (the recipes says 15 pieces, but it’s much easier to get equal sizes from an even number of bread pieces), formed each piece into a rough ball, and placed the pieces in a 13×9 pan to rise for 40 minutes. The awkward 16th piece of dough had to squeeze in on one end of the pan, but I’m OK with that. Then it was just a hop, skip, and a jump to hot and yeasty baked rolls.

Once the rolls were cool, I wrapped them up in a layer each of plastic wrap and foil, and then placed them in a larger baking dish with a tight fitting lid. Then off to the freezer they went, where they will stay until the big holiday festivities later this month. I plan to pull them out of the freezer the morning of the feast to thaw and then bake them for about 10 minutes at 350°F to warm them up.

Then, because I was “on a roll” I decided to make up a double batch of Mini Focaccia.  I used half of it to make a large focaccia round, and then split the other half of the dough up to make mini focaccia. I topped it with fresh rosemary (from a summer plant I brought inside that is now struggling to survive in my window). I learned long ago that this recipe needs to either be eaten immediately or frozen to keep it from getting tough and dried out. Fresh bread doesn’t last nearly as long as store-bought. So after it was baked off to the freezer it went.

Three cheers for planning ahead! What baked goodies are you going to prep and freeze for the holidays this year?

 


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