Easy Chicken and Mushroom with Rotini Pasta

Another quick-fix chicken favorite in my family. I just have to make sure my pantry is stocked well with canned cream of mnushroom, sliced mushroom, and pasta, and cooking is a breeze. This is done within 15 minutes.

I may use fettucine or rotini pasta for this. Rotini has the advantage of trapping more sauce, though.

Ingredients:
2 chicken breasts, cut into cube (or use leftover from roast chicken)
2 tbsp butter
1 (10-3/4 oz) can of cream of mushroom (I use the roasted garlic variety)
1 medium can sliced mushroom
1 lb rotini pasta

Instructions:
Cook

Shrimps with Ketchup Sauce

This is one shrimp recipe that I learned to make from my mother, and which my sons love to the max. It is so easy to make, and ingredients are easy to find.

The grocery store here (Hannaford) carries their brand of shrimps packed according to whether they are cooked or not, and according to size. I usually like to get the one labeled "Jumbo E-Z Peel." These shrmps are already deveined. I do not like the cooked ones, or the ones without shell, because for me, the uncooked ones have more flavor. I like those with shell for purposes of flavoring the broth or sauce, although I usually remove the shell before cooking the shrimp, then I just put in a small strainer the shells so I can dip them in the boiling broth (if applicable to the dish I am cooking).

Ingredients:
1 tbsp butter
2 cloves of garlic, minced
1 small can of sliced button mushrooms, drained (optional)
1 pack (1 lb) shrimps

For the sauce, mix well:
1 tbsp cornstarch
1/4 cup tomato ketchup
2 tbsp soy sauce
1/2 cup water
2 tbsp sugar (or to taste)
1/2 tsp salt (or to taste)
1/4 tsp pepper (or to taste)

Instructions:

Melt the butter in medium heat, then saute the garlic, followed by the mushrooms if using, then the shrimps.

As soon as the shrimps start turning pink, add the sauce mix and cook further until sauce thickens or the shrimps are completely cooked, stirring frequently. Adjust the taste with salt and pepper as needed. If it turns out too dry too fast, add small increments of water (by tablespoons).

Spoon onto a dish and serve with hot plain rice.

Cheesy Mushroom Sauce

I have always used this sauce for burger in my attempt to come up with something like Jolibee's burger steak, which my children loved. But the Piquant Meatloaf recipe that I found on the net and which I recently featured (under the post "Two Meatloaf Recipes") included a mushroom sauce recipe to go with it (however, this is my own recipe). Though my (boring) husband would still prefer using ketchup on his meatloaf, I and my kids like this sauce. It is just so rich and yummy! And I am a big fan of mushrooms.

Ingredients:

3 cloves garlic, peeled and crushed
1 sm can sliced mushrooms
1 can condensed cream of mushroom (Campbell)
1 cup beef broth
dash of paprika
1/2 c grated cheddar cheese (or according to taste) or 4-5 sliced white cheese
salt and pepper to taste

Instructions:

Heat oil in medium heat. Sautee garlic and mushroom.
Add condensed cream of mushroom and beef broth. Stir.
Add the cheese and a dash of paprika. If necessary, add salt and pepper.
Pour on top of meatloaf slices or burger or meatballs.