Mushroon Soup w Balsamic Topper

Mushroom Soup You and Everyone Else will Actually Like

I love mushrooms, but never really know what to do with them when I buy them except make a veal marsala or put em with onions and lay em on some steak.  I came across this recipe and LOVE the mushroomy taste of it- trust me, I've tried many recipes.  I thought the other recipes were okay, but my husband refused to eat them.  But he LOVES this soup and actually gets excited when I tell him I'm making it.  Oh, and the balsamic at the end sounds weird, but TRY IT!  It makes it, and vinegar is soooo good for us!

Cut one large onioninto slices  and saute with some evoo
Cut 12oz. of mushrooms into slices (I use porcini and Chanterelle)- but get a mix of whatever is available

Once the onion is getting soft (after about 5 mins) add the mushrooms (I add some organic unsalted butter too at this point)
Saute for about 8 mins (until they've realeased their jucies)

Add 2-4 cups on chicken stock and dried or fresh parsley. Bring soup to a very gentle simmer and cook uncovered for about one hour. After an hour (when soup should have reduced by at least 1/4) taste for flavor, and add salt and fresh ground black pepper as needed. If the soup doesn't seem flavorful enough, cook a bit longer to reduce a little more. When soup has a good mushroom flavor, puree. Use an immersion blender in the pot, or carefully remove hot soup to a food processor or or regular blender to puree. (Be very careful if using food processor or blender. Puree in batches, and don't overfill the container.)

Serve hot with 2 T of good quality balsamic on top!  Bon Appetit

My Very Safe/NEVER Fail Baked Chicken Dinner

So, I don't remember where I read it..... (I think it was Dinner: A Love Story by Jenny Rosenstrach.  Highly recommend)...but I read that if you can get a recipe in your mind so much so, that when you're at the market you already know the ingredient list, that you can make the dish with out looking at the recipe...THEN it's in your repertoire.  Well, this is that dish for me.  My Mom used to make it all the time...it was the dinner I requested for my birthday dinner.  I cannot count the number of times I've made this dish.  It honestly never comes out wrong.  I like bone-in chicken, but anyone that knows me knows that...but I've made it with chicken breast too and as long as you don't cook it forever, it still comes out.  Anyway, I'll start yapping about how great it is and give you the recipe to try.

Herbed Wine Chicken

Preheat the oven to 350

(side note:  this is the written recipe I was given by my mom, who was given it by her mom---but feel free to use ANY type of chicken- just adjust the cooking time- if not using bone-in...go low and slow (my fav)... to make sure you don't over cook)

4 split breasts
1/4 t garlic  (I use like 3 T! )  hee hee so adjust to what you like
1/4 t pepper  ( I use more)
1/2 t oregano (dried)-- I use way more and I've used fresh also, but i like oregano
1 t salt  [I use sea salt and adjust depending on what kind of butter I use (salted/unsalted)]
1/4 c butter- I use a whole stick of unsalted
1/4 c white wine-- I buy cheap chardonnay for this---breaks my heart to use my good wine ;)

Melt the butter in 9 x 13 or a square one (depending on how much chicken you're making)...add all the seasoning and mix together with a fork--everything EXCEPT the wine.
put the thawed chicken in coat both sides...Add the wine...cover and bake away!

If you're making the split breasts it will take 45 mins - 1 hour...WAY less if your chicken is boneless.  Sorry, I have a huge problem with people overcooking chicken...it should still be pinkish...if the juices are clear, you're fine.  Everyone is so scared of salmonella that they're making jerky out of their chicken.  What a waste. 
Anyway, what I ALWAYS serve with this is steamed broccoli and white rice...then I pour the juices over both...
I'll stop yapping...try it once.  It's amazing..and SO easy and it's stuff we mostly already have- except the cheap white wine, which I now keep stocked.
Enjoy...I'd post a picture, but honestly it doesn't look that impressive...but the taste makes up for it...and you can mix it all around...ok, I'll stop.  Bon apetit!