Monday, October 20, 2014

Chicken & Mushroom Recipe

I got this recipe from Damn Delicious and just had to share! It is so yummy and easy!!

  • 8 bone-in, skin-on chicken thighs 
  • Kosher salt and freshly ground black pepper, to taste 
  • 3 tablespoons unsalted butter, diced 
  • 3 cloves garlic, minced 
  • 8 ounces cremini mushrooms, halved 
  • 1 cup chicken broth 
  • 1/2 teaspoon dried thyme 
  • 1/2 teaspoon dried oregano 
  • 1/2 teaspoon dried basil 
  • 1/4 cup heavy cream 
  • 1/4 cup grated Parmesan 
  • 1 tablespoon whole grain mustard

Ok here is what you need to do...

  • Preheat oven to 400 degrees F. 
  • Season chicken thighs with salt and pepper, to taste. 
  • Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside. 
  • Melt remaining 1 tablespoon butter in the skillet. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 5-6 minutes; season with salt and pepper, to taste.

TIP: Use a wooden spoon to get all the "grit" from the mushroom and butter off the bottom of the pot.. this will give your dish flavor when you add the liquids!

  • Stir in chicken broth, thyme, oregano and basil. Return chicken to the skillet. 

  • Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes. 

  • Set aside chicken; reserving juices in the pan. 
  • Stir in heavy cream, Parmesan and mustard. Bring to a boil; reduce heat and simmer until slightly reduced, about 5 minutes. 

  • Serve chicken immediately, topped with mushroom mixture.

I served the chicken dish with mashed potatoes but egg noodles or rice would be yummy too!

It is as Simple As 1-2-3!

Sunday, October 19, 2014

Easy Tortellini Soup

The weather is getting colder and soup sounds so good to take the chill out of the air!!

Well this soup is not only yummy but EASY!


1 3/4 lb Roma tomatoes (about 9 medium)
1 1/2 Tbsp extra virgin olive oil
1 yellow onion finely chopped (1 1/2 cups)
6 cloves garlic, minced 
8 cups low-sodium chicken broth
1 (20 oz) package refrigerated three cheese tortellini
Salt and freshly ground black pepper, to taste
6 - 9 oz fresh spinach, chopped
3 Tbsp chopped fresh basil
1/2 cup finely shredded Parmesan cheese, for serving

First sauté  onions, garlic and cherry tomatoes in a pot with a little bit of olive oil.

Second add in a "green" this can be kale, spinach or swiss chard! I used spinach this time but any would be yummy!

Once it all cooks down add chicken broth and seasonings to taste. I added garlic salt, pepper and basil!

Add in the tortellini and boil lightly until cooked!

Let simmer for  2-3 hours.

Sprinkle Parmesan cheese on top and enjoy~!!

It is as Simple As 1-2-3!

Monday, September 29, 2014

A Crustless Quiche

So I have been trying to lose my baby weight and adding any extra carbs doesn't help! So I decided to make this crustless quiche! It was so good!!!

Here is how I made it!

10 eggs and some milk stir together!

I sautéed  swiss chard from my garden but you can use whatever green veggie you prefer!

I cut up some ham..

Spray a pan with pam and then put the ham and cheese in a baking dish! 

After the swiss chard is done cut it up and place it in the baking dish..

Add salt and pepper..

Place the egg mixture on top.

Bake 350 for 35 minutes and enjoy!!

It was AWESOME!! I am so excited to have this for breakfast for the week!!

You could also freeze this quiche for another time!!

It is as Simple As 1-2-31

Sunday, September 28, 2014

Canning Homemade Sauce

So my mom and I make sauce every fall for the winter! It is one of my favorite things to do!! During the winter opening up a fresh can of sauce is wonderful! So here is how we make our sauce…

We got two cases of tomatoes…next year we will get 4! Two cases made 20 jars of sauce!

1st: Cut any bruises off the tomatoes and cut them in half and place in a pot.

2nd: Cook them down!

3rd: While cooking it down get your jars ready place them in the dishwasher on the hottest setting and clean them! JUST do the jars! Your sanitizing them which is super important!

4th: Cut your basil from the garden and wash it!

5th: As the tomatoes cook down stir, stir, stir!! You want to rotate the tomatoes from the bottom to the top!

6th:  Get ready to grind down the tomatoes you want to get the skin and seeds separated from the juice which will make your sauce sweet! If you keep the skin and seeds it will make your sauce bitter!

7th: Once your tomatoes look like this...

Start to scoop it into the foley chopper..

My baby girl was watching away! Little Italian in training!

See the seeds and skin?? When you get every last piece of juice out you can discard all this.

8th: Place the juice on the stove to cook down! You can add a can of paste to thicken it a little!

Stir, stir, stir..

9th: Get a towel ready and place your hot jars from the dishwasher out on it..

10th: Place sauce in jar and put a basil leaf and a tsp of salt in each jar. Make sure to clean the rims of the jars! You don't want the jar to not seal properly!

11th: Put tops and rims in a pot and place on the stove. Boil the pot for about 15 minutes. You need to sterilize the tops!

12th: Use tongs to get the lids and rims out of the pot and place them on the jars. Close the tops…you don't need to do this too tight since they will seal on their own. Once that happens you can close all  tops. 

13th: Place jars in a clean pot with water. The water needs to go above the jars. Make sure jars to touch or they will break! They need to boil for 20 minutes before removing them for the pot!

14th: After you take them out of the water place them under a towel. Going from extreme heat to cooler air you could crack the jars to this will help them cool naturally. 


We placed some of the sauce in a pot and made gravy for dinner !! It was delicious!!! 


It is as Simple As 1-2-3!