Chicken Lazone

3lbs chicken breasts (skinless, boneless with fat trimmed off)

1 tsp Lawry's seasoned salt

3 tsp chili powder

3 tsp onion powder

4 tsp garlic powder

½ tsp cayenne pepper

½ c butter - divided

2-2½ c heavy cream
1 T brown sugar

1lb box of your favorite pasta (I used rigatoni, but spaghetti, fettuccine or penne would work fine, too)

Optional: chopped red peppers, diced asparagus, mushrooms

Mix the seasonings together and create a rub for the chicken. Using a meat tenderizing hammer, flatten the chicken breasts a little bit so they cook more evenly. Put half the butter in a large skillet over medium heat. Coat the chicken pieces with spice rub and place carefully in skillet. Cook over medium heat while you cook the pasta according to package directions.

When chicken breasts have cooked throroughly, remove them from the skillet and cover to retain heat. Using a wire whisk or a fork, scrape all the drippings off the bottom of the skillet and stir as you add the remaining butter to the skillet. When melted, add the cream and brown sugar (as well as the chopped vegetables, if you choose), stir well and let it come to a simmer. Return the chicken to the pan and let it cook for a few minutes. Serve both over pasta.

I made this dish again with diced red peppers and asparagus and it was amazing, but the dish also stands well on its own. This is easily one of our new favorite meals. SO easy and uses ingredients we typically have in our cupboard and refrigerator.

Beef and Noodles

Yep...it's another pressure cooker recipe. I can't help it. This tool is such a vital part of my kitchen "appliances" that I can't live without it. In fact, I've gone without a food processor for over a year, but can't give up my pressure cooker. If you haven't already bought one, give it a try. I promise, you won't regret it.

1-2 lb arm, rump or round roast (the more marbled, the better)

1 16oz pkg frozen noodles (or homemade noodles)

3 T beef soup base (I use "Better than Bouillon") (this will also serve as your salt)

2 c water

1 onion, cut into wedges

2 bay leaves

1 tsp garlic powder or granulated garlic

½ tsp black pepper

½ tsp oregano

½ tsp thyme

2-3 T thickening agent (corn starch or flour mixed with about ½ c of cool water)

In your pressure cooker, combine everything but the frozen noodles and thickening agent. Don't trim the roast unless you really want to, as the fat will add amazing flavor. Attach the lid and bring to high pressure. Turn on medium to medium-low and let cook for about 30-40 mins (depending on the size of the roast). 

When you're close to the end of the meat timing, bring water to a boil to cook your noodles in. I usually cook them separate for two reasons: they tend to soak up all the beef broth leaving your meal dry and too concentrated, and with only a couple cups of liquid, it's not enough water to cook them anyway. If you'd like them to have a beef flavor, feel free to cook them in beef broth or toss a couple spoonfuls of soup base in with the water. Cook your noodles according to package directions and drain when done.

During this time, your timer should've gone off and the heat has been turned off under the meat. Let the pressure naturally release (should take about 15 mins). When it's safe to remove the lid, pull out the bay leaves and throw them away. Then, using a couple of forks, shred the beef and return to the pot with the broth and onions. Bring back to a boil and add thickening agent to desired consistency. Let the starch flavor cook out of it over medium heat for about 5-10 mins, then add the cooked noodles, mixing well.

If you're from the Midwest, you'll probably want to serve these over mashed potatoes, but for the rest of you, you can serve as-is. :)