creamy chicken and mushrooms

Quick and easy chicken dinners are harder to come by than I would like so finding this recipe, and adjusting it to be even faster, was great.

1 lb chicken thighs
2 tablespoons unsalted butter
1 sweet onion, sliced
2 cloves garlic, minced
1 package sliced baby bella mushrooms
2 tablespoons gluten-free flour
1 1/2 cups half and half
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
Pinch of hungarian hot paprika
Kosher salt and freshly ground black pepper, to taste

Cut chicken into 1 inch cubes and season with salt and pepper.

Melt 1 tablespoon of butter in a large skillet over medium high heat. Add onion, garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 5-6 minutes. Push vegetables over to the side of the pan and add another tablespoon of butter the empty side. Add chicken and brown on all sides.

Sprinkle everything with flour and mix until lightly browned, about 1 minute.

Gradually stir in half and half, thyme, basil and paprika; season with salt and pepper. Cook, stirring constantly, until slightly thickened, about 3-4 minutes.

Serve immediately, garnished with parsley, if desired.    

Adapted from Damn Delicious

strawbarb crumble

My man loves all things strawberry rhubarb, and though it's not my favorite when I found rhubarb on sale at the store I thought I would give a crisp a try. I wanted to make it with as little flour as I could, so I adjusted the recipe I found for a regular crisp.

4 to 5 stalks of fresh rhubarb
1 lb fresh strawberries, hulled
1 cup turbinado sugar
half an orange worth of grated orange zest
1 tablespoon cornstarch
1/4 cup freshly squeezed orange juice
1 1/2 cups Kind Oats and Honey Clusters granola
1/2 stick butter
Vanilla ice cream, for serving

Preheat the oven to 350 degrees F.

Slice the rhubarb into 1 inch pieces and cut the strawberries into pieces the same size as the rhubarb. In a large, ovenproof bowl, toss the fruit with 3/4 cup of the turbinado sugar, the orange zest, and the cornstarch dissolved in the orange juice.

For the topping, melt the butter and 1/4 cup of sugar in the microwave. Once melted and combined, stir the granola into the butter and coat well. Spread the topping over the fruit, covering it completely. Bake for 1 hour, until the fruit is bubbling and the topping is golden brown.

Let cool for 10 minutes and serve warm with ice cream.

Adapted from Food Network