Nicole

I want to go on record as saying I hate fresh mushrooms. I don’t mind them in a can but fresh to me are no good. I had no idea I could be converted and all it would take would be this recipe. These are the best things I have tasted in forever. They are tangy, with a slight bit of sweet, but the perfect amount of sweet, with and incredible balsamic flavor.

These went so fast in our house my head was spinning! At first I couldn’t understand why everyone was ooing and awwing until I tried them myself… OH MY GOODNESS these mushrooms are fantastic absolutely fantiastic!

I LOVE these mushrooms!

Ingredients:

1 lb. white mushrooms
1 tablespoon olive oil
2 tablespoon brown sugar
1 tbsp. balsamic vinegar
1 tablespoon butter
3 cloves of garlic minced
1 tablespoon soy sauce

Directions:

Clean mushrooms with a paper towel. I learned from Rachel Ray you should never wash mushrooms with water so I wouldn’t suggest that because it will make them mushy! No one wants mushy mushrooms!
Slice your mushrooms into nice thick slices
Preheat a heavy skillet on a medium heat then add olive oil and butter
Once your oil and butter are well melted and combined add mushrooms and allow to cook for 3-4 minutes without touching them.
Flip each mushroom onto its other side and cook for another 3-4 minutes
Add remaining ingredients and gently stir until everything is well combined. You will want to continue to watch the mushrooms until they reach your desired caramelization. They will be beautiful!

Original Recipe Source

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Recipes

Herb Roasted Chicken Thighs

May 15, 2014 Nicole

This is a simple and affordable way to feed your family on a budget. It’s a quick and easy meal that you can start marinating the night before you make dinner. You can easily marinate these on Sunday then quickly and easily make a dinner on Monday night to serve your family. If you watch your sales adds you can get boneless chicken thighs on sale for around $1.50 a pound. You can’t beat that! Heck that can make dinner practically nothing.

This recipe is easy and delicious and if you don’t have some of these items in your pantry you can substitute other items in place of what is in the recipe, any oil, any spices, or whatever you have. Work with what you have. Don’t spend extra money on ingredients you may never use again, make substitutions!

Vinaigrette Ingredients:

2 Tbsp. red wine vinegar
1 Tbsp. olive oil
1 to 2 teaspoons Dijon mustard
1 teaspoon dried herbes de provence
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper

Chicken Ingredients:

2 pounds chicken thighs (boneless)
4 garlic cloves
1 teaspoon of kosher salt
1 teaspoon olive oil

Directions:

In a small bowl whisk together the red wine vinegar, olive oil, Dijon mustard, herbes de provence, 1/2 teaspoon Kosher salt, 1/2 teaspoon freshly ground black pepper.
Spread a teaspoon of olive oil over the bottom of a large (9×13-inch) baking pan.
Place the chicken thighs on the pan. Wedge the garlic cloves between pieces of chicken. Whisk the vinaigrette again and pour it over the chicken, spreading it with your fingers to make sure the chicken is well coated.
Bake uncovered in a 375°F oven for 30-40 minutes, or until the thighs are well browned and cooked through. Remove from oven and let rest for 10 minutes before serving.

Original Recipe Source

Recipes

Carrot Ribbon Fettuccine

May 9, 2014 Nicole

I can’t even tell you how amazing this recipe is. It’s honestly one of the best recipes I have made in forever. The original recipe does not call for garlic, but I added garlic and I wouldn’t change a thing!

Garlic just makes this recipe pop! Like I said this is one of the best recipes ever. I think you could even add more vegetables to the recipe like yellow squash and zucchini.

This is a great summer recipe because it’s light and delicious. I can’t wait to make it again. I think this would be a great main dish! You could even add some grilled chicken to it for a main dish.

Ingredients:

4-5 medium sized carrots
8 ounces fettuccine pasta
2 garlic cloves minced
4 tablespoons olive oil
1 lemon
1/4 cup shredded parmesan (plus more for garnish)
Coarse sea salt

Directions:

Peel the carrot skin. Then, working from top to bottom, peel thin ribbons from the carrots. I used a “Y” peeler.
Spin the carrot as you go to get similar width strips.
Cook and drain the pasta.
In a large skillet, sautee´ the carrot ribbons and the minced garlic with 2T olive oil and a pinch of salt until they become just slightly limp (about 3 minutes on medium heat).
Turn the heat to low and add the cooked pasta to the skillet.
Add the juice from 1 lemon, 2 more tablespoons of olive oil and 1/4c shaved parmesan.
Toss to combine, then plate, with extra parmesan as a garnish

Original Recipe Source

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Recipes

Couscous with Herbs and Lemon

May 8, 2014 Nicole

This is a really great recipe. It’s full of flavor and extra delicious. It’s a recipe that can be served as a side dish with just about anything.

This recipe would also make a great main dish if you were to add some leftover meat or even keep it vegetarian and add some spinach or other vegetables like roasted squash, carrots, or zucchini. You can really do a lot of things with this recipe but I really love it as a side dish.

Ingredients:

1 medium onion, finely chopped
2 tablespoons extra-virgin olive oil
2 garlic medium cloves, minced
3/4 cup water
1 1/4 cups low-sodium chicken broth (10 fl oz)
1 (10-oz) box couscous (1 1/2 cups)
1/2 cup finely chopped fresh parsley
1/2 cup finely chopped fresh basil
1 tablespoon fresh lemon juice, or to taste

Instructions:

Cook onion in 1 tablespoon oil in a heavy saucepan over medium heat, stirring occasionally, until golden, about 3 minutes.
Add garlic and cook, stirring, 30 seconds.
Add water and broth and bring to a boil.
Stir in couscous, then cover and remove from heat.
Stir in herbs, lemon juice, remaining tablespoon oil, and salt and pepper to taste.
Let couscous stand, covered, 5 minutes, then fluff with a fork and

Original Recipe Source

Recipes

Crustless Pot Pie Over Biscuits

May 6, 2014 Nicole

This is a quick and easy way to have pot pie but without all the work. This is a pretty good recipe and I must admit that I appreciated the can of diced potatoes because when I am in a hurry I hate to peel potatoes.

This recipe came together pretty fast but it seemed like I had to keep adding broth to the pot the longer it cooked so keep an eye out so that your filling doesn’t get too thick.

Ingredients:

1 can diced potatoes
1-1/2 cups frozen diced carrots, peas, corn
1 pound boneless chicken (breast or thighs)
2 celery ribs diced
1 medium onion (or 2 tbsp. dry onion flakes)
2 cloves garlic minced
2-4 cup chicken stock
4 tablespoons butter
2 tablespoon olive oil
1/3 cup all-purpose flour
1 cup milk
½ teaspoon thyme
½ teaspoon salt
½ teaspoon ground black pepper

Directions:

Over medium heat add butter and olive oil to a dutch oven. Cook until melted and well combined.
Add diced chicken and cook until chicken cooked through, then remove chicken but leave in drippings.
Add in garlic, onion, celery, and cook until the vegetables are tender. Whisk in the flour and cook until lightly browned, you will want to continuously whisk as not to burn.
Gradually whisk in chicken broth, milk and thyme, salt, and pepper. Continue whisking until your sauce has thickened up, Stir in chicken and remaining vegetables.
You may have to keep adding more stock to the pot until you come up with the right consistency.
At this point you will want to add you premade (canned) biscuits to the oven. Follow can directions.
Cook until pot pie mixture until all vegetables are tender.
Remove biscuits from the oven and pull each one apart. Plate biscuits then pour a generous amount of pot pie filling over biscuits.