Author: Crystal

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One Pot Chicken Stroganoff

Gotta love an easy weeknight one pot meal! Chicken Stroganoff baby! This is one of my go-to dinners when I’m feeling lazy but am also starving.

Diced chicken is seared with mushrooms, hit with some white wine, then simmered in chicken stock. The egg noodles are cooked in the same pot, which helps to thicken the consistency of the stock so it isn’t watery. 

Sour cream gets added at the end of cooking the chicken and pasta together, making the dish nice and creamy! I love the little extra tang the sour cream gives this dish, without it being overpowering.

Top it with some parmesan cheese, serve it with a piece of garlic bread, and you have dinner on the table in about 30 minutes!

Chicken Stroganoff In A Bowl
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5 from 1 vote

One Pot Chicken Stroganoff

Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Main Course
Cuisine: American
Keyword: chicken, egg noodles, mushrooms, one pot, one pot meals, pasta, stroganoff
Servings: 4 servings
Author: Crystal

Equipment

  • 4 quart pot
  • Cutting board
  • knife

Ingredients

  • 6 tbsp canola oil
  • 2 large chicken breasts boneless and diced
  • 1 tbsp kosher salt
  • 1 tsp black pepper
  • ½ cup white onion small diced
  • 8 ounces mushrooms cleaned and sliced
  • 2 garlic cloves minced
  • ½ cup white wine
  • 4 cups chicken stock
  • 1 cup water
  • 8 ounces large eggs noodles
  • 8 ounces sour cream
  • 1 tbsp chopped parsley
  • parmesan cheese for garnish

Instructions

  • In a 4 quart pot, heat 3 tablespoons of oil over medium heat.
  • Season the chicken with 1/2 tablespoon salt and 1/2 teaspoon pepper. Cook chicken on all sides for 5 minutes. Remove chicken from the pot and set aside.
  • Pour the remaining oil into the pot. Add the mushrooms and onions and cook for 3 minutes, stirring occasionally. Add the garlic and cook for 1 minute.
  • Pour in the white wine, scraping the bottom of the pan with a wooden spoon. Let simmer for 30 seconds.
  • Add the chicken stock, water, noodles, diced chicken, and remaining salt and pepper. Stir to mix. Bring to a simmer. Cover and cook for 8 minutes.
  • Turn the heat down to the lowest setting. Add the sour cream and mix for 2 minutes.
  • Remove from heat and add chopped parsley.
  • Serve with parmesan cheese (optional)

Notes

The white wine can be omitted from this recipe. 
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Roasted Party Wings

Platter Of Roasted Party Wings

I know you’re a huge fan of chicken wings, which is what brought you to the post. And it’s looking like you’re also hosting a gathering that I wasn’t invited to. But that’s okay. I still have these roasted party wings for you to try out!

Platter Of Roasted Party Wings

I love the simplicity of these, and can be made for an easy weeknight meal with your favorite sides. The trick to mine is to add some worchestershire sawse. It ups the flavor of these a little bit, and gives the wings a slight glaze while it’s roasting. 

What to serve with party wings

You’ll definitely want to eat them right off the pan, but it’s even better dunking these in your favorite dressing (my Buttermilk Ranch Dressing for me!). Just don’t forget a napkin, and invite me to your next party.

Roasted Party Wings Dipped In Buttermilk Ranch Dressing

Also, I know you didn’t ask me but I’ll let you know that I’m Team Flats all day babyyy!!!

Roasted Party Wings Being Dipped In Homemade Buttermilk Ranch Dressing
Print Recipe

Roasted Party Wings

Prep Time30 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes
Course: Main Course
Cuisine: American
Keyword: chicken, chicken wings, party wings, super bowl wings, wings
Author: Crystal

Equipment

  • Mixing bowl
  • Sheet tray
  • Pan spray

Ingredients

  • 4 tbsp olive oil
  • 1 tsp black pepper
  • 2 tbsp kosher salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 tsp paprika
  • 1 tsp dried oregano
  • 2 tbsp worcestershire sauce
  • 3 lbs party chicken wings
  • blue cheese or ranch dressing for serving

Instructions

  • Combine all ingredients in a large bowl or container. Be sure all the chicken is thoroughly covered with the oil and seasonings. Let marinate for 30 minutes.
  • Preheat oven to 400 degrees. Prepare a sheet pan by lining it with parchment paper or aluminum foil, and spraying with pan spray.
  • Once the chicken is marinated, place them evenly onto the sheet pan.
  • Bake for 20 minutes. Flip the chicken wings, and bake for an additional 15 minutes. Flip the wings one last time and bake for an additional 5 minutes.
  • Serve with ranch or blue cheese dressing.
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Coconut Curry Shrimp with Pepper and Onions

Who needs an easy weeknight meal that’ll be cooked in 15 minutes? Well, everyone deserves it really  And I got yall with some Coconut Curry Shrimp!

Coconut curry shrimp with peppers and onions and rice

There’s a few ways this can be executed. But my favorite thing about one-pot meals is the ability to build flavor. 

I partially cooked the shrimp before removing them from the pan to cook the veggies. I also add the curry powder in with these veggies to bring out the flavor of the curry a bit more, which is especially helpful since the sauce only has 10 minutes to mellow. I then add the partially cooked shrimp and it’s juices back into the pot to finish cooking. 

Is coconut curry spicy?

Are you into spicy food? Go ahead and adjust the  spice levels to your liking by adding red pepper flakes or scotch bonnet pepper sauce. Otherwise, this can be served as a mild curry like the recipe says, where the spice level gets tamed a bit due to the coconut milk.

plate of coconut curry shrimp with a side of white rice

Serve this coconut curry shrimp with steamed rice, fresh cilantro, and a lime wedge. Hope you enjoy!!!

Coconut Curry Shrimp With A Side of Rice
Print Recipe

Coconut Curry Shrimp with Peppers and Onions

Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Main Course
Cuisine: American
Keyword: coconut, curried, curry, shrimp, spicy
Author: Crystal

Ingredients

  • 2 tbsp olive oil
  • 1 tbsp unsalted butter
  • 1 lb shrimp peeled and deveined
  • 2 ¾ tsp kosher salt
  • ½ tsp black pepper
  • ½ medium sized yellow onion sliced
  • ½ red pepper sliced
  • ½ green pepper sliced
  • 1 ½ tbsp curry powder
  • 1 tsp minced ginger or ginger paste
  • 2 tsp minced garlic
  • 14 ounces coconut milk
  • dash ground cinnamon
  • 1 tbsp lime juice
  • ¼ cup cilantro chopped
  • lime wedges for garnish
  • white rice for serving

Instructions

  • In a bowl, season shrimp with 1 1/2 teaspoon salt and 1/4 teaspoon of pepper.
  • In a large saucepan, heat butter and olive oil on medium heat. Add shrimp, cooking for 30 seconds on each side. Remove partially cooked shrimp from pan, setting aside for later.
  • In the same sauce pan, add onions and peppers, cooking for 2 minutes, stirring occasionally.
  • Add chopped garlic and ginger, stirring for 30 seconds. Add the curry powder, constantly stirring for 1 minute.
  • Pour in the coconut milk, along with cinnamon and the remaining salt and ground pepper. Stir to mix thoroughly. Turn heat down to medium-low heat, and simmer for 7-8 minutes.
  • Add the shrimp and it’s juices back into the pan, and cook for 2 minutes.
  • Add lime juice and chopped cilantro, and remove from heat.
  • Serve with a lime wedge and warm rice. Enjoy!

Notes

If you’re low carb or Keto, this dish can be served with cauliflower rice.
Use any size of shrimp that you’d like. Just make sure to slightly undercook the shrimp since it will finish cooking in the curry sauce. 

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