Friday, October 11, 2013

October 11, 2013

We are a family of runners.  I can say that daughter is running for her middle school team and just this week they won the conference and are off to sectionals tomorrow.  My son joined the running club at his elementary school and is registered to run a 5k with the group in November.  My youngest wears Saucony as his primary shoes and thinks they help him run very fast.  I ran my first marathon on Sunday.  But now, I am so excited to say - my husband has joined the team!!!  He bought his first pair of running shoes, and we are entered to run a Thanksgiving 5k together!  Our youngest will cheer from the sidewalk, but 4 of us will be running together.  Needless to say, I am pumped!

In addition to all the running going on in our house this week there was some cooking.  Only one dish earned keeper status, but better one than none in my book.  We eat a lot of chicken, and so I did some experimenting this week with what was in my fridge.  Green onions, mushrooms, homemade chicken stock.  I saw a recipe with similar ingredients, but it also had cheese and lightly breaded the chicken.  I modified the original recipe quite a bit but what ended up on the table one evening this week was really tasty!  Of course the real hit of dinner that night was the roasted cauliflower.  Made one and a half heads for us, and it was still all gone in a blink of an eye!

Not sure what recipes will be tested this week but hopefully we'll find a few keepers.    Happy cooking!

New Recipes
Chicken with Mushrooms and Green Onions

Chicken with Mushrooms and Green Onions

* 1 lb chicken breasts, sliced or pounded thin
* 2 tbs butter, divided
* 1 tbs olive oil
* 2 cups sliced fresh mushrooms
* 1 cup chicken broth
* salt and pepper to taste
* 1/2 cup sliced green onions

1. In a large skillet brown the chicken on both sides in 1 tbs butter and the olive oil over medium high heat.  Transfer the chicken to a greased 11 x 17 baking dish.
2. In the same skillet, add the remaining butter and saute the mushrooms until tender.  Add the chicken broth, green onions, and salt & pepper.  Bring to a boil and cook for about 5 minutes. Spoon the sauce over the chicken.
3. Cook the chicken in the oven at 350 for about 15 minutes or until cooked through.  Serve and enjoy!

We had this with salad and roasted cauliflower, but you could serve it with rice or noodles because the sauce would be very good over a side dish.  The chicken took on the flavor of the mushrooms and green onions, and we thought it was very tasty!