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Mexican “Pollo Con Crema” Chicken

D7111BFA-230D-45CE-A3EA-161FEFFEAE0F“Pollo Con Crema” is my absolute favorite Mexican chicken dish. I always order it when we go out for Mexican, so of course I had to recreate it at home and I am so glad I did! It tastes so much better homemade and is fast and easy to make. I pair it with Spanish rice (recipe on my blog) and highly recommend you make both together for the best Mexican dinner at home!

Mexican “Pollo Con Crema” Chicken

sofiyababinov
“Pollo Con Crema” is my absolute favorite Mexican chicken dish! I always order it when we go out for Mexican food, so of course I had to recreate it at home. It tastes so much better homemade and is fast and easy to make. I pair it with Spanish rice (recipe on my blog) for the best Mexican dinner!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mexican
Servings 6

Ingredients
  

  • 2-3 Chicken Breasts boneless, skinless, cut into thin strips
  • 1 8oz. Pack White Mushrooms thickly sliced
  • 1 Large Sweet Onion cut into thin strips
  • 2 Green Bell Peppers cut into thin strips
  • 1 16oz. Container Sour Cream
  • 1.5 Cups Heavy Cream
  • 2 TBS "Better Than Bouillon" Chicken Paste or 1 TBS Chicken Bouillon cube
  • 2 TBS Olive Oil for cooking the chicken
  • 1 tsp Paprika
  • 1/4-1/2 tsp Cayenne Pepper depending on how spicy you prefer it to be
  • Montreal Chicken Seasoning to taste, for cooking the chicken
  • Salt/Pepper to taste

Instructions
 

  • Do the prep work first. Wash and cut all the veggies (mushrooms thickly sliced, onion and bell peppers into thin strips) and cut chicken breasts (into thin strips).
  • Heat 2 TBS olive oil in a large pan on medium-high heat. Add the chicken breast pieces and season with salt/pepper and Montreal chicken seasoning, to taste.
  • Cook the chicken until it cooks all the way through and gets golden on the outside. Then add in the onion, mushrooms, bell peppers, and cook until the onion is soft and translucent and all vegetables are soft and cooked through well.
  • Add in 1.5 heavy cream and 2 TBS "Better Than Bouillon" chicken paste (or 1 chicken bouillon cube). Bring to a boil and simmer for 5 minutes.
  • Stir in the sour cream, sprinkle in 1 tsp paprika and 1/4-1/2 tsp cayenne pepper. Turn burner off and mix well. The cream should be a creamy, slightly thick consistency. If it's not thick, give it 10-15 minutes to stand and it will thicken up!

Notes

If the sauce is not a thick consistency at the end, let it stand for 10-15 minutes and it will thicken up!
Serve with my amazing Spanish rice, some warm tortillas, and Mexican beans or avocado on the side for the perfect Mexican dinner!
Keyword 30 minutes, chicken, easy, Mexican

Spanish Rice (Restaurant Style)

I made this Spanish rice and “Pollo Con Crema” (chicken in sour cream sauce dish, posted on my blog) for dinner and they both turned out amazing!!! My husband said it tastes better then the restaurant dishes and I completely agree with him! This Spanish rice is super easy to make and pairs well with any Mexican dish or even taco’s. I highly suggest making it with my “Pollo Con Crema” recipe.

Spanish Rice (Restaurant Style)

sofiyababinov
I made this Spanish rice and "Pollo Con Crema" (chicken in sour cream sauce dish, posted on my blog) for dinner and they both turned out amazing!!! My husband said it tastes better then the restaurant dishes and I completely agree with him! This Spanish rice is super easy to make and pairs well with any Mexican dish or even taco’s. I highly suggest making it with my “Pollo Con Crema” recipe.
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Prep Time 10 minutes
Course Main Course
Cuisine Mexican

Ingredients
  

  • 2 Cups Jasmine Rice
  • 1/4 Cup Olive Oil
  • 4 Cups Chicken broth I used “Chicken Better Then Bouillon” paste with 4 cups water
  • 12 oz. Salsa Mild
  • 2 Garlic Cloves minced
  • 1 tsp Salt
  • Pepper to taste a dash
  • Cumin to taste a dash

Instructions
 

  • Make 4 cups of chicken bouillon and set it aside. In a large skillet, heat oil on medium heat.
  • Add rice to the skillet and cook until it starts to crisp to a golden color. About 3-5 minutes, stirring continually so you don't burn it.
  • Add the chicken broth, salsa, garlic cloves, salt, pepper and cumin into the skillet with rice and mix gently to combine.
  • Stir rice and cover the skillet. Simmer on low heat for 30-40 minutes until rice is cooked through and there is no liquid left. I opened the skillet and gently mixed the rice with a spatula 2-3 times while it was cooking to prevent it from sticking to the skillet.

Notes

Try this Spanish rice recipe with my “Pollo Con Crema” (chicken in a white sour cream sauce) recipe, also posted on my blog.
Keyword Mexican, rice, side dish

Crock Pot Creamy Italian Chicken

5EAE7DED-288A-4A6C-A89F-72EE8E5796D6This Crock Pot Creamy Italian Chicken is a new week night favorite dinner recipe in our house. Perfectly seasoned slow cooked chicken in a creamy, dreamy, satisfying sauce that I pour all over my rice. I could probably just eat the sauce by the spoonful! I got the recipe from my friend Jacqueline who so graciously made this dish for us once and shared the recipe with me. It’s so fast and easy to prepare, the crockpot does all the work! Serve with rice, pasta, or mashed potatoes. I hope you love this dish as much as we do!

Crock Pot Creamy Italian Chicken

sofiyababinov
Perfectly seasoned slow cooked chicken in a creamy, dreamy, satisfying sauce that I pour all over my rice. I could probably just eat the sauce by the spoonful! Fast and easy to prepare, the crockpot does all the work. Serve with jasmine rice, mashed potatoes, or pasta.
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Prep Time 10 minutes
Total Time 10 minutes
Course Main Course
Cuisine Italian
Servings 4

Equipment

  • Slow Cooker

Ingredients
  

  • 2.5 LB 4 Chicken Breasts organic
  • 1 8 oz. Block Cream Cheese  softened
  • 2 10.5 oz. Cans Cream of Chicken Soup
  • 1 0.7 oz. Packet Dry Italian Salad Dressing
  • Montreal Chicken Seasoning to taste
  • Cooked Jasmine Rice, Pasta, or Mashed Potatoes to serve with

Instructions
 

  • Wash the chicken breasts and pat dry. Put them in the crockpot and sprinkle Montreal chicken seasoning all over the top of chicken breasts, to taste.
  • In a bowl, mash up the softened cream cheese with a fork. Add in the cream of chicken soup and dry Italian seasoning salad dressing. Mix well with a fork. Don’t worry if the cream cheese is a bit clumpy, it will soften and get smooth while cooking.
  • Pour the cream cheese mixture into the crockpot over the chicken breasts.
  • Cook on low for 4 hours, or on high for 2 hours, until the chicken is cooked through and the sauce is smooth and creamy. I prefer to slow cook, if time permits.
  • Serve hot over rice, pasta, or mashed potatoes. Our favorite way to eat it is over Jasmine rice! Look at this creamy, dreamy, satisfying sauce!

Notes

Serve this chicken over rice, pasta, or mashed potatoes.
Keyword chicken, crockpot, easy, Italian

Cheesy, Creamy, Hashbrown Casserole

86942950-A2CA-4657-83B7-1C5C1DD8F40BThis hashbrown casserole is cheesy, creamy, and dreamy!!! One of my latest obsessions. We make this casserole for brunch, especially for all major Holidays or when we have company over for breakfast/brunch. Perfect Saturday morning casserole or a quick week night dinner. It takes about 15 minutes to do the prep work and bakes for 45 minutes. Fast, easy, and delicious!

Cheesy, Creamy, Hashbrown Casserole

sofiyababinov
This hashbrown casserole is cheesy, creamy, and dreamy!!! One of my latest obsessions. We make this casserole for brunch, especially for all major Holiday brunches, or when we have company over for breakfast/brunch. Perfect Saturday morning casserole or a quick week night dinner. It takes about 15 minutes to do the prep work and bakes for 1 hour. Fast, easy, and delicious!
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Breakfast
Cuisine American

Ingredients
  

  • 1.5-2 LB Bag Frozen Hash Browns/Shredded Potato thawed in the fridge overnight
  • 8 oz. Sharp Cheddar Cheese shredded
  • 3/4 Pint Sour Cream
  • 1 8 TBS Stick Unsalted Butter melted
  • 1 Small Onion finely chopped
  • 1 10.5 oz. Can Cream of Chicken Soup
  • 1 tsp Salt
  • 1/4 tsp Pepper
  • Butter or Oil Spray to spray the baking dish

Instructions
 

  • Do the prep work first. Shred the cheese into a big bowl. Then add the hash browns (shredded potatoes) to the bowl. Finely dice the onion and add it to the bowl. Add the sour cream and cream of chicken soup to the bowl. Melt the stick of butter and add it to the bowl. Add the salt/pepper. Mix thoroughly with a big spoon.
  • Spray a baking dish with oil or butter spray.  I use an 11X15 glass baking dish. Using a spoon, gently transfer the hashbrown mixture into the baking dish and smooth it out evenly using a spatula.
  • Cover the baking dish tightly with foil and bake at 350 degrees for 1 hour, until golden brown on top. If it's not golden brown on top once done baking, take off the foil and bake on broil for a few minutes until you get a cheesy, golden (not burned) top.
  • Using a spatula cut the hashbrown casserole into squares and scoop into plates. Best served piping hot! To reheat, bake in the oven for 10-15 minutes on 350 degrees.

Notes

To reheat, bake in the oven for 10-15 minutes on 350 degrees.
For a meatless option, use cream of mushroom soup instead of cream of chicken soup and it still tastes just as great!
Keyword breakfast, brunch, easy, hashbrown

Summer Squash Soup

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Nothing tastes more like summer to me than this Summer Squash Soup! I got the idea for this recipe after trying this soup at Dean & Deluca restaurant and absolutely loving it. When our local restaurant closed I had to recreate this yummy recipe at home! This soup tastes better on the second day, once all the flavors blend. For a vegan version or less calories, you can omit the heavy cream but I highly suggest adding it because it gives the soup an extra creamy flavor. The easiest and tastiest Squash soup recipe ever!

Summer Squash Soup

sofiyababinov
Nothing tastes more like summer to me than this Summer Squash Soup! I got the idea for this recipe after trying this soup at Dean & Deluca restaurant and absolutely loving it. When our local restaurant closed I had to recreate this yummy recipe at home! This soup tastes better on the second day, once all the flavors blend. For a vegan version or less calories, you can omit the heavy cream but I highly suggest adding it because it gives the soup an extra creamy flavor. The easiest and tastiest Squash soup recipe ever!
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Soup
Servings 8 people

Ingredients
  

  • 2.5-3 LB Butternut Squash cubed
  • 1 Red Bell Pepper chopped
  • 2 Celery Ribs chopped
  • 1 Onion chopped
  • 3 Garlic Cloves chopped
  • 1/2 Cup Heavy Cream
  • 2 TBS Sugar
  • 1 TBS Salt
  • 1/2 tsp Mrs. Dash salt free Seasoning or your favorite salt free seasoning

Instructions
 

  • Do the prep work first. Wash all the veggies. Peel the squash, chop it into large cubes. Chop the bell pepper into cubes. Chop the celery and onion into cubes. Peel the garlic cloves and chop in halves.
  • In a medium pot, add all the chopped vegetables, sugar, and salt. Mix and add enough water to cover all the veggies, about 6 cups water. Bring to a boil on high heat.
  • Once the water boils, cover the pot with a lid and let is simmer on low for about 35-40 minutes, until all the vegetables are tender.
  • Once the vegetables cook through, puree the soup with an immersion blender until it is pureed to a smooth consistency. A blender or food processor would work too.
  • Add the heavy cream, salt free seasoning, and mix.
  • Ladle the soup into bowls and enjoy!

Notes

This soup reheats well and actually tastes better on the second day, once the flavors have blended. Just warm up the portion needed in a small pot on medium heat.
Keyword easy, soup, vegan, vegetarian

Lasagna Soup

IMG_0380

 

Think yummy, hearty lasagna but in a comforting bowl of hot soup! Restaurant taste quality but so easy and quick to make. I got this recipe from my friend Liz and I’m so excited to share it with you all!

Lasagna Soup

sofiyababinov
Think yummy, hearty lasagna but in a comforting bowl of hot soup! Restaurant taste quality but so easy and quick to make.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Soup
Cuisine Italian
Servings 6 servings

Ingredients
  

  • 1 LB Mild Italian Sausage Ground Meat
  • 2 TBS Olive Oil for sautéing
  • 1 Onion finely diced
  • 4 Garlic Cloves minced
  • 1/4-1/2 tsp Crushed Red Pepper Flakes according to your spice preference
  • 1 tsp Salt
  • Pepper to taste
  • 2.5 TBS Tomato Paste
  • 1 Can Roasted Tomatoes
  • 8.5 Cups Chicken Stock or Broth I make my own "Better than Bouillon" Broth
  • 2 Bay Leaves
  • 8 Oz. Rotini Pasta
  • 1/4 Tsp Basil
  • 1 16 Oz. Block Mozzarella Cheese shredded, to top the soup
  • 1 16 Oz. Block Parmesan Cheese shredded, to top the soup
  • Sour Cream optional, to top the soup

Instructions
 

  • If making your own chicken bouillon; fill a medium pot with 8.5 cups filtered water and bring it to a boil. When it comes to a boil, turn burner off and add 8.5 tsp of "Better Than Bouillon Chicken" paste. Mix well and set aside.
  • In a large frying pan, heat 2 TBS olive oil. Add the ground mild Italian sausage meat  and cook, mixing, for about 5 minutes. Then add the finely chopped onion and cook another 3-5 minutes until onion is soft and sausage meat is cooked through and browned.
  • Add 4 minced garlic cloves to the pan. Then add 1 tsp salt, sprinkle some pepper, and about 1/4-1/2 tsp red pepper flakes (depending on how spicy you prefer, I do 1/4 tsp). Add 2.5 TBS Tomato Paste. Mix thoroughly. Add the can of roasted tomatoes. Turn burner off and let it simmer for a few minutes, then mix.
  • Transfer everything from the frying pan to the pot of chicken bouillon (or chicken stock) and bring to a boil. Add 2 bay leaves. Turn down to low and let it simmer, covered, for 30 minutes.
  • After 30 minutes turn up to medium and add 1/4 tsp basil. Add the pasta to the soup and let it cook until pasta is soft and cooked through (about 10-15 minutes). Be careful not to overcook the pasta.
  • Ladle soup into bowls. Garnish each bowl of soup with shredded mozzarella and parmesan cheeses, according to your preferences. Add sour cream (optional).

Notes

This soup reheats easily! Just simmer desired amount in a small pot, on low heat, for 5-10 minutes.
Keyword easy, Italian, lasagna, soup