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Wednesday, October 22, 2014

Chicken with Balsamic Mushroom Cream Sauce

This is an excellent weekday dish. We both really enjoyed the flavors and the sauce is just divine!

Chicken with Balsamic Mushroom Cream Sauce

1 package of skinless chicken thighs (or chicken breasts, whatever you have)
1 12 oz. package sliced baby bella mushrooms
1 medium onion, sliced
~3 tbls. unsalted butter
1 clove garlic, minced
2 tbls. balsamic vinegar
salt and pepper
1 cup heavy cream
1/2 cup low sodium chicken broth
pecorino romano cheese, freshly grated

In a medium pan over medium heat, but in 2 tbls. of butter and the onion slices. Season with a little salt and pepper. Cook while stirring every so often until the onions are caramelized and have a nice brown to them (about 20 minutes or so). At the very end of the cooking process, throw in the garlic and turn off the heat. Set aside for the sauce.

Season the chicken with salt and pepper. Lightly brown in a saucepan over medium heat with a pat of butter. After lightly browning on both sides, remove to a plate.

Pour the chicken broth in the empty pan and scrape up any little bits with a rubber spatula. Allow this to simmer for 5 minutes. Next, add the sliced mushrooms, balsamic vinegar, heavy cream and a little more salt and pepper if you like. Allow this to lightly simmer for 5 minutes while stirring. Return the chicken to the pan and cook for an additional 15-20 minutes or until chicken is cooked through.

Remove and plate the chicken. Now add the onions/garlic and the grated cheese into the sauce, stir around until cheese is melted and then pour sauce over chicken. I served this with brown rice and butter beans.

Notes: Husband and I both thought the sauce was really flavorful and delicious. The sauce is also very good mixed in with the rice. Happy bellies! Enjoy!

Monday, October 13, 2014

Delicious Pumpkin Bread

I have never made pumpkin bread before, but I wanted to try something new. And it's fall y'all! I know everyone gets on the pumpkin spice latte train, but this is pumpkin bread and it's going to knock your socks off. I don't care what anyone says. Fall/Pumpkin train wins on this recipe!

Pumpkin Bread

1/2 cup sour cream
1/2 can pumpkin puree
1 cup sugar
1 1/2 cups flour
1 tsp. baking soda
1+ tsp. cinnamon
1/2+ tsp. nutmeg
1 stick unsalted butter
1 tsp. salt
1 tsp. vanilla extract
2 large eggs

Soften butter and mix sugar in together until well incorporated. Add the eggs and combine.

In a separate bowl, mix together flour, baking soda, cinnamon, nutmeg and salt. Then combine the dry ingredients with the sugar/butter/egg mixture. Add in the pumpkin puree, sour cream and vanilla and gently incorporate.

Preheat oven to 350 and lightly spray a loaf pan. Pour batter into pan and bake for 50-60 minutes until a knife inserted in the middle comes clean. Cool for about 10-15 minutes before cutting and serving.

This would be delicious with your morning coffee...or morning Diet Coke. If you love Diet Coke like me.

Notes: This bread is awesome! It is so light and the texture is wonderful. I even gave it to the local tire dealership because they fixed my busted tire for free!!! Spreading good karma! This pumpkin bread just seems like a part of fall. Try it for yourself! I am sure you won't be disappointed.

Tuesday, October 7, 2014

Veg All Casserole

I never had this dish until I met my husband and his family. It seems to be a staple for holiday meals at their table. He loves it and I make it for him as a treat every so often. I happen to like it now too! Give it a try if you haven't before!

Veg All Casserole

1 can no salt added Veg All, drained
1 can diced water chestnuts, small dice
1/2 sweet onion, diced
1 cup cheddar cheese, grated
1/2 cup mayonnaise
Ritz crackers, crumbled for topping
1-2 tbls. melted butter

Prep the ingredients. 

Combine the Veg All, water chestnuts, onion, cheese and mayonnaise in a large bowl. Lightly spray a small casserole dish and pour the mixture into the dish. Evenly sprinkle the crumbled crackers on top and drizzle the melted butter over the crackers.

Preheat the oven to 400 and cook uncovered for about 30 minutes. 
Allow to cool about 5 minutes and enjoy!

Total Time: 40 minutes
Servings: 4-6

Notes: Originally, this recipe makes a lot more, but I cut it in half for just the husband and myself. If you've got more folks, feel free to double it. The leftovers are gone in a flash at our house. This recipe has certainly grown on me and I make it several times a year now! Enjoy!