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Chicken with Sauteed Mushrooms

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This was one of those, “omg I have nothing to make for dinner” kind of recipes as I only had chicken out to make for dinner that night and I was unsure of how I wanted to make it.

I check out my fridge and I had just made my sauteed mushrooms the day prior and had them in a container so I thought…”hmmm, I have an idea”.  On my stove top was some stock, which had been cooking all day long (I learned how important stock is in a recipe so I tend to always have stock in my freezer, you can always buy a low sodium stock from your market).  So, I figured if I used some of the stock and added the mushrooms, I would have been creating a new dinner and I knew it would be one that was pact with amazing flavors

Ultimately, it ended up being one of our favorite dinners!  It’s an easy “do ahead” dinner.  I have made it for large groups and small groups and everyone loves it…it’s a healthy recipe as well…enjoy!

 

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Chicken with Sauteed Mushrooms

Ingredients

  • 1 1/4 pounds Skinless chicken breast, pounded
  • 1 tablespoon Butter
  • 1 tablespoon Oil
  • 1 teaspoon Garlic powder (or more to taste)
  • 1 cup Stock, low sodium preferred (you may need a bit more)
  • 1 cup Mushroom saute (see link above)
  • salt and pepper, to taste

Directions

  1. Prepare your chicken by lightly pounding it, making the pieces even. (as you can see in my photo, my pieces are still large, just more even in size) Sprinkle with salt, pepper and garlic powder.
  2. Heat a skillet pan on high heat, add oil and butter, add your chicken seasoned side down and add remaining seasonings to the top of your chicken. Do not touch your chicken until you are ready to turn it over...moving the chicken around in the skillet will not allow the chicken to brown nicely.
  3. Cook chicken for 5 minutes and flip (in my photo you may see herbs, it's only because I made the mushrooms in the same pan prior to making it for dinner)
  4. Cook chicken until this side is nicely brown on this side as well, another 5-7 minutes.
  5. Add your stock, I used enough stock to go half way up my chicken so that the chicken was not emerged in the stock but there was plenty of stock surrounding chicken. Cover and cook for 5 minutes, uncover and add 1 cup of mushroom saute (or more or less depending on your tastes). Cook uncovered until it thickens a little...Enjoy!
https://mmgood.com/chicken-with-sauteed-mushrooms/

Roasted Beets w/Red Onions and Dill

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So it may not sound exciting…beets…but let me tell you, if beets are made properly they are sweet and can be very addicting.  Trust me I never liked beets growing up and it’s no wonder as my mother made beets by opening a can and serving…and I can share with you, that she was the only one eating them.

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Homemade Crackers…really?

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Ok so who makes homemade crackers you might be asking…well, I do or I did or I have…lol..and I would again as they were very tasty and pretty simple to make and really they make a great impression for not a lot of work…so I lied a little..when I typed up this recipe it felt like it was difficult but I promise it’s not that difficult and in a matter of…well let’s just say in a little bit of time you will find your house filled with fresh crackers you will not be able to pass on.

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Lemon Poppyseed Cookies

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OK, so I will share that this recipe is not a “Patty” original but the recipe itself was interesting to me as to make the lemon syrup you have to cook it down by half and that intrigued me enough to deviate from my original recipe.  I enjoyed this version of the recipe…I will do my recipe next week and let you know which one I liked more.

In the meantime, I put a nice yellow ribbon around them to show you how lovely they can look as the perfect hostess gift.

Let me know what your thoughts are…

  Thank you for visiting my site and I hope you enjoy this recipe along with others.  To make sure you are being kept up with all my new posts please make sure to subscribe in the box listed on the top of the page.  You will be emailed with a link to confirm you are interested in the subscription so be sure to click on that link too.  Thank you again!

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Lemon Poppyseed Cookies

Ingredients

  • ¼ cup lemon juice
  • 1 cup unsalted butter, room temperature
  • 1 ¼ cups sugar
  • 1 large egg
  • 2 teaspoons vanilla
  • 4 teaspoons lemon zest
  • 3 cups all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 tablespoon poppy seeds + extra for topping

Directions

  1. Preheat oven to 350ºF, line 2 large baking sheets with baking paper.
  2. In a small saucepan, bring lemon juice to a simmer and let reduce by half. Once it has reduced add 1 stick of butter and let melt, remove from heat and set aside.
  3. In a mixing bowl, sift flour, baking powder and salt, set aside.
  4. In another bowl, add the additional stick of butter and 1 cup of sugar together and mix until smooth and creamy. Beat in egg and melted lemon-butter mixture, beat on medium-high with an electric mixer for 3 minutes, or until very light and pale in color. Mix in vanilla, poppy seeds and 3 teaspoons of lemon zest; once combined, add dry ingredients and mix on low until smooth, you may need to stir in the last 1/3 to 2/3 of a cup by hand. Blend until smooth.
  5. In a plate, combine the remaining ¼ cup of sugar with 1 teaspoon of lemon zest – rub the sugar and zest between your fingertips to obtain a lemony sugar. Roll leveled ½ tablespoons of dough into small balls and place on a prepared cookie sheet, 2" apart. Using a very slight moist glass, dip the bottom into sugar mixture and flatten cookies, follow by sprinkling a few poppy seeds and a pinch of the sugar+zest mix over the top of each cookie.
  6. Bake for 11-12 minutes or until perfectly golden around the edges. Let cool for a few minutes before transferring the cookies to a wire rack.
https://mmgood.com/lemon-poppyseed-cookies/

Caramel Macadamia Nut with White Chocolate Butter Cream

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Alright so I will admit that this recipe for caramel macadamia nut with chocolate buttercream is not an easy recipe to do…but I will say that it was so tasty that I just had to share it with you.  I had a friend forward me a copy of the recipe so I am unsure where it originated from.  I would not say that it’s a beginners recipe…unless of course, you are already familiar with how to make homemade caramel (which I wasn’t).  Although I guess if you really wanted to cheat you can modify it and do a store bought but I would say to challenge yourself as it’s such an impressive little tart that will leave everyone talking about you.

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