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!