Tag Archives: portabella

Portabella & Chicken Risotto from leftover chicken

This is a good leftovers recipe for an extra piece of chicken. You can cook the chicken as a first step also but I more often make this with a piece of cooked leftover chicken. Add 1/3 cup parmesan for cheesy chicken, or you can exclude the chicken entirely and use vegetable broth for a meatless side dish.

Stir constantly. The key to obtaining creamy rice is directly effected by your dedication to constant stiring.


1 cup precooked chicken breast, diced

2 tablespoons of oil

2 large portabella, diced

1 small onion, diced

1 bell pepper, seeded and diced

1 1/2 cup long grain white rice

1/2 cup white wine

6 cups chicken broth, low sodium

2 tablespoons of butter

Salt, to taste

Pepper, to taste


In a sauce pan place the chicken broth, cover and heat to a simmer.

In a skillet, over med-high head add the oil, portabella, onion and bell pepper. Saute until soft and beginning to brown, this is where most of the cooking will happen so make sure they are nicely cooked and browned to your satisfaction. Remove the portabella, bell pepper and onion to a bowl and set aside with the diced chicken.

Mix in the rice and then de-glaze the pan with the white wine. Turn the stove down slightly to medium. At this point you should not stop stirring the rice until it is done. Once the wine has been absorbed you will add a half a cup of the simmering chicken broth. Stir until it has absorbed completely before adding another half cup of liquid, repeat until there is no chicken broth left.

When you get to the last of the chicken broth you should have a thick creamy texture rice from the stirring. Once the last of the chicken broth absorbs, turn the heat to low and add the butter, salt, and pepper. Mix until melted. Add the chicken, onion and portabella back into the rice and stir until the chicken has heated through.

Rosemary Coriander Chicken One Pan Meal


I am changing out my Aerogarden and I needed to use up some fresh rosemary. I know it goes well with chicken and lemon but I have no lemon so I am using Coriander instead. I am also using Salish smoked salt and red pepper flakes in place of traditional salt & pepper though there is still some black pepper in there.



3-6 chicken thighs

1 cup mixed marble sized potatoes, cut in half

3/4 cup baby portabella mushrooms, whole

1/4  of a red onion, chopped

2 cloves garlic, crushed

3 tbs sherry

1/4 cup beef broth

1/8 tsp corriander

Salt & pepper

2 sprigs rosemary

For the dredge:

1/2 cup flour

1/4 tsp black pepper

1 1/2 tbs fresh Rosemary, chopped

1/2 tsp Salish smoked salt

1/2 tsp crushed red pepper flakes

1/2 tsp Thyme

1/2 Tsp Coriander


Preheat oven to 350 degrees.

Add all dredge ingredients to a bowl and mix. Dredge chicken and add to heated skillet skin side down. Braise both sides of the chicken and set aside.

Add potatoes, mushrooms, onion and garlic to the pan and cook for 5-10 minutes stirring occasionally until onions are soft and beginning to brown.

Add sherry and deglaze pan. Add Beef Broth, Coriander and salt & pepper to taste.

Add chicken back into the pan skin side up, cover and place in the oven. Bake for 40 minutes.

Pork Mushroom Eggroll Adventure!

I have to admit I don’t get Asian flavor combinations, for me it’s the unknown… my brain cant imagine what the flavor combinations are going to taste like in advance and that’s something I really rely on when cooking, it feels a little like cooking blind. I’ve decided to start with baby steps.

My feared combination here is ginger mixed with garlic. It turned out nothing like what my taste buds could predict at all and it was delicious, I made the same thing the very next day. It’s not far off the mark from most of the recipes I was finding all over the internet so here was my take on a standard pork eggroll recipe I was seeing, basically I just substituted half the pork with a portabella mushroom.


1/2 lb Pork Sausage

1/4 teaspoon powdered Ginger

1/4 teaspoon powdered Garlic

1 large Portabella Mushroom, diced

1/2 cup shredded Carrot

1 cup shredded Cabbage

1 package of pre-made Eggroll Wrappers

1 tablespoon Water

1 tablespoon Flour

Peanut Oil for frying


Add oil for frying to frying pan and set aside, in another skillet add Sausage, Garlic and Ginger and cook on medium heat until cooked through.

Meanwhile, shred carrots and cabbage, set both aside in a large bowl.  Dice the mushroom and set aside.

Once the Sausage is cooked add it to the bowl of carrot and cabbage and return the pan to the heat, add portabella and cook until liquid is released and they start to become darker and mushy about 4 or 5 minutes. Add mushrooms to mixture in bowl and stir until all ingredients are mixed well. rotate the pan with the peanut oil to the burner and heat to frying temperature.

While the oil heats prepare the eggrolls, in a small bowl combine the water and the flour into a paste.

Place a large spoon full of mixture into the center of the egg roll wrapper and fold according to the eggroll packaging instructions, use a bit of flour paste to seal the seam of the eggroll wrapper.

Fry until golden brown, set aside on paper towels to cool before eating. I found that I liked larger eggrolls so there was less wrapper overlay.