Inspired Chicken and Mushrooms

3 boneless skinless chicken breasts
1 bag frozen chopped spinach
1/2 of a yellow onion, thinly sliced
2 cups heaping of sliced baby portabella mushrooms
1 can of golden mushroom soup (Campbell’s)
diced garlic to taste
garam masala to taste
Salt and Pepper to taste
Adobo spice seasoning (Goya’s)
cooking oil/vegetal oil
butter
1 c chicken stock
cooked rice

Split chicken breast in half. Season well on each side with adobo seasoning. Warm up a fry pan and pour a little bit of vegetable oil and add a nice bit of diced garlic. Once the garlic is dancing, pan fry the chicken breasts in the garlic infused oil. This may take batches. Don’t crowd the chicken in the pan.

Once the chicken is done, set that aside. Add a knob of butter (2 or 3 TBS) to the pan to help deglaze the bits. You want the brown bit loosed off the bottom. Once the butter is melted add the onions and more diced garlic and toss to coat in oil. Once the onions turn a bit translucent, add in the mushrooms and toss to coat. Give it a few minutes then add in the stock and stir the bottom well to loosen any other bits. Those bits give depth and flavour to the dish.

Bring to a simmer and add the spinach. Stir well and cover for about 5 minutes, stirring frequently. When the spinach is defrosted and incorporated add in the can of soup, stirring well to incorporate. Cover and simmer for about 10 minutes or until the mushrooms are fully cooked. Taste and add seasonings. Be aware that garam masala needs time to develop. I used about a tablespoon. Salt and pepper to taste. Re-add cooked chicken breasts and coat. You can add in the juices but will need to readjust the seasonings. Let simmer on very low for about 15 minutes. You could skip the simmer and that’s fine as well.

Serve chicken breast on top of a bed of cooked rice with the sauce on top.

I made this last night from what I had in my pantry. It was delicious! And it earned a spot on my repeats menu so I have to write it down.

Hot Coffee

“Need a pick me up?”


I’m a coffee nut. Daily do I imbibe at the carafe of the dark mysterious brew. Today I bring you….

Gift Hint #1 – Homemade Coffee Syrups for the coffee lover in your life. Ahem….me, please.
December favors flavors of peppermint, gingerbread, or go for the classics; vanilla, raspberry and caramel.

Winter Warming Peppermint Latte
Billy’s Favorite Gingerbread Spiced Coffee Syrup
Make Your Own Coffee Syrup

Now, if you will excuse me, I’m going to go have another cup of coffee.

Hot Coffee

“Need a pick me up?”


I’m a coffee nut. Daily do I imbibe at the carafe of the dark mysterious brew. Today I bring you….

Coffee Shop Pumpkin Syrup

Ever want that crisp fall flavor in your coffee; at home and without having to pay a small fortune? Now you can! Just whip up a batch of this wonderful syrup and enjoy the flavors of fall; Mmmm pumpkin pie in your hot cup of coffee. Add a spoonful of this syrup and a dollop of cream and sit back and savor the goodness in a cup.

Now, if you will excuse me, I’m going to go have another cup of coffee.
Hmm. Now, just who took my syrup!

Ranch Chicken Tenders

My yummy ranch tenders.

My girls love chicken nuggets dipped in ranch dressing. And I was tired of plain baked boneless chicken breast and not having the girls eat it, so I adapted a friend’s recipe for Ranch Chicken Bites. Her’s required a deep fat fryer which I don’t have.

I took about two pounds of boneless chicken breast and cut it up into tenders and bites. I marinated the cut up breast in ranch dressing overnight.

After the chicken marinated, I rolled the pieces in breadcrumbs. Baked them in the oven at 350 F for about 20 minutes.  The bites came out very tender and a bit light on the ranch flavor. I need to add ranch powder to the breadcrumbs just to see how it would taste. This was a big hit with my girls!

The Blog of the Moment: Inside BruCrew Life

I love to read. From growing up to even now, I’m most often found with my nose buried in a book. This also makes me a horrible blogger. It’s not that I don’t read or follow; trust me my reader feed says otherwise; it’s that I rarely comment.

But when an exceptional blog stands out; when I get excited to see what the next posting is about, I have to share this gem with everyone.

Inside BruCrew Life is one of those rare blog treats.  Jocelyn of BruCrew writes what I call a kitchen blog. She covers food and lots of it! But the most spectacular feature of her blog is the photographs. She takes high quality, vivid photos of the recipes she features. It’s hard not to get excited and run off to the kitchen to whip up those recipes.

I love looking at the photos as much as making the recipes!
So, please take a spin on by her site and enjoy!
I’m sure you’ll fall in love with her site as much as I have.

Inside BruCrew Life

Onions

DSCN1327 Recently our grocery shopping had gotten out of hand. Me and my husband were making the classic mistakes, going to the store without and list and going hungry. The surprising result to this folly was several bags of yellow onions piling up in the pantry. With the oniony abundance, I have sought new ways to deliciously cook them. Of course I had to do steak, onions and mushrooms. Ah, the flavor of sautéed onions and mushrooms piled high on medium rare London broil is to die for. 

I can make a great liver and onions, but for us that’s a once a month meal. It is also the catalyst that started the over buying of onions. So I’m on the hunt for great recipes.

5 Bean Beef and Tomato Soup

2 1/2 C Kidney Beans
1 C Pinto Beans
1/2 C Chick Peas
1/2 C Lentils
1/2 C Split Peas

Rinse dry beans and pick over for stones. Place in crock pot and cover with water. Add one bay leaf. Put the pot on high and let cook for about four hours.

1 15 oz can of fire roasted tomatoes
1 15 oz can of chopped tomatoes, onions and green peppers
7 cubes of beef bouillon

When beans are tender, add both cans to the pot and stir. Take about two cups of liquid out and add the bouillon cubes to it in a separate container. Smash up cubes and return broth to the pot. Stir well.

1 lb ground beef
4 to 5 cloves garlic

Smash and chop the peeled garlic. Add to fry pan with the beef. Brown and drain off the grease. Add to the pot and stir. Let cook for about an hour more for the flavors to meld. Add salt and pepper to taste.

Notes:

I made this soup last week as my larder was going bare. I have plenty of dry beans but I didn’t want to eat a passel of plain kidneys. This came out surprisingly well much to every ones gastric enjoyment.